Food And Cooking(Taste In Your Life....

Top Recipes Saltimbocca

noreply@blogger.com (Ahsan) — Sun, 20 May 2018 16:21:00 +0000

Make Basic Sauteed Chicken topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute

noreply@blogger.com (Ahsan) — Tue, 21 Feb 2012 15:19:00 +0000

http://www.neobux.com/?r=munnamehdi

Top Ten Recipes

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:37:00 +0000

By Sylvia Blach

Chinese food is a delicious way to expand your personal recipe book, particularly if you love to use simple, fresh ingredients with short cooking time. These top ten dishes are famous all over the world, and are must-haves in your collection of Chinese recipes.

Fried Rice - A popular item in Chinese restaurants, fried rice is the ultimate Chinese food, and can be one of the most flexible in your cookbook because you can use leftover rice and ingredients to make it. Of course, you can use fresh ingredients but it's recommended to use rice that has been kept in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, diced meat of either beef, chicken or pork, ham, prawns and vegetables such as bean sprouts, peas, celery, corn and carrots. There are many types of fried rice but the more famous ones are the Yong Chow and Fukien fried rice.

Kung Pao Chicken - Kung Pao chicken or Kung Po chicken is a Chinese dish from Szechuan cuisine and is considered to be a delicacy. The recipe for this savory dish commonly calls for diced chicken that is pre-marinated and quickly stir-fried with unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternatively, you can use shrimp, scallops, beef or pork in place of the chicken.

Moo Shu Pork - This is a dish of northern Chinese origin and a favorite of many. Ingredients in a Mushu pork recipe usually involve green cabbage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Bell peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, with the exception for bean sprouts and day lily buds. Fried Mushu pork is then wrapped in moo shu pancakes that is brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers made of flour that is easily available in supermarkets and steamed right before eating.

General Tso's Chicken - General Tso's chicken is a Hunan cuisine that tastes spicy and sweet and very popular in Chinese restaurants in Canada and America where it's often marked as a "chef's specialty". General Tso's Chicken recipe commonly calls for battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls - Spring rolls make fabulous snacks and appetizers. They are similar to egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It is then deep fried till crispy and golden brown. Serve this crowd pleaser piping hot.

Chinese Dumplings - Chinese dumplings are a fabulous addition to your home cooked foods, and can be made simply and quickly using just a couple of ingredients. The key to making an excellent dumpling is to ensure that all of your ingredients are finely minced, so that each of the dumplings are steamed in the same amount of time.

Beef and Broccoli - The key to cooking up a delicious Beef and Broccoli dish at home is to make an excellent sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the beef before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork - This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to prepare when you are planning on having guests, who will be wildly impressed with your cooking skill. As with other Chinese food recipes, the key to making a great Sweet and Sour Pork dish is in the sauce made of sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein - In American Chinese cuisine, Chow Mein is a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage and other vegetables.

Chop Suey - Chop suey or "za sui" or "shap sui" literally means 'mixed pieces' is an American-Chinese dish usually made up of leftover meats and vegetables stir fried quickly in a sauce thickened with starch. It is a great dish when you need to use up the last of yesterday's chicken or pork roast and can incorporate meats of any kind such as fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey is often eaten with rice.

Chinese Food Recipes is an online recipe and cooking website offering plenty of free Chinese recipes and Asian recipes.

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Breakfast Recipes And Cooking Food Network

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:35:00 +0000

By Sofia De La Guardia

I am a big fan of breakfast, and I am always looking for different recipes to spice up my mornings. And I believe there is no better way to start your day than with some warm, crunchy waffles. And my favorite waffles are blueberry waffles with some warm, sticky buttery maple syrup. The sweetness of the waffles combined with the tartness of the blueberries just gives you a complete culinary explosion in your mouth. And let's not forget it will make you feel like you are doing something good for yourself, after all, you are eating fruit. I got this succulent recipe from watching a chef on the Food Network. He was preparing a whole lot of things for breakfast, but these mouthwatering waffles were the ones that caught my eye. And today, I am going to teach you how to do them. Just let me warn you, this is not for people who are trying to watch their calories intake.

First of all, pre-heat your waffle maker at medium temperature. To be honest, nobody feels like cooking a lot in the morning, so to speed things up, just grab a box of pre-made pancake and waffle mix and mix with the assigned ingredients in a big bowl with a wire whisk. Make sure your batter is consistent enough so it can hold up all those tangy blueberries. When all the big lumps in your batter are gone, toss a small pack of fresh blueberries in the mix. Very gently, fold them into the mix. This way you will avoid popping them, and trust me, nobody wants blue waffles. When your batter is ready, take it over to your pre-greased waffle maker. Cook them until your waffles are crisp on the edges.

So while your waffles are cooking, let me teach you how to prepare the syrup. The recipe is extremely easy and it tastes great. Just drop half a stick of butter in a boiler. When the butter is almost completely melted pour in 2 cups of pure maple syrup and give it a quick stir with a wire whisk an just like that, you are all done.

Has it ever happened to you that when you are making a batter you put in a rotten egg and the whole thing is ruined? Well, let me tell you a little secret to avoid this messy problem. If you want to make sure your eggs are fresh, fill up a glass with water and drop the egg in it. If it sinks, the egg is perfectly fresh. This happens because when the egg rotten it forms an air pocket between the eggshell and the egg, making it float. Trust me, with this little trick I assure you this will never happen to you again.

After 7-15 minutes your waffles should be crispy on the outside and spongy on the inside. Take them out and serve them on a plate. To make them look a little nicer, sprinkle some powdered sugar over them and put some whipped cream and some fresh blueberries to top it off.

After all that time cooking you must be hungry right? Well just sit at your table with a good glass of milk and pour your hot syrup over your waffles and enjoy. You can eat them alone or enjoy them with someone else. If I were you, I would eat them by myself because they are so good you would not want to share them. I only have one more tip to give you, with all those tangy blueberries and sweet syrup, just make sure you wear loose pants.

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Time Between Cooking And Serving Food

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:33:00 +0000

By Dharmendar Kumar

Kitchen is the nerve centre of every home where you spend a lot of time eating and cooking food and even spending time with the other family members. In a well equipped kitchen, kitchen appliances have an important role to play to make your cooking hygienic and easy. Cooking and serving food is a time consuming p process that would demand many hours of effort. However with the advent of these handy kitchen appliances, cooking has become easier as never before, providing women with the much needed relief and assistance.

Small appliances can reduce the time spent by you in the kitchen and take off the load of many tasks like cutting, grinding, steaming and grilling. These kitchen utensils are handy space savers that do not consume much space and are especially suited for flats and apartments with kitchen areas. These can be stored in cabinets when not in use and are aptly designed for small families. Cheap and economical, these are easy to operate and simple and are well suited for aged people.

Small appliances can take off the load of many dreary tasks like cutting and blending. For instance a mini chopper can finely chop onions; a blender can blend tomatoes while the coffee maker can brew the coffee while you cook. The microwave can steam vegetables in no time without losing its nutrients while the rice cooker can get the rice ready. It can considerably reduce the time spent in kitchen to cook and to clean up, leaving you with enough time to spend on other chores or hobbies.

Before shopping for kitchen appliances you should consider a few facts like the type of appliances that your kitchen needs. If you have a kitchen, too many appliances would make the space cluttered. You should have storage cabinets where you can shove away these appliances when not in use. Small kitchen appliances should be complimentary to the room; so make sure o choose the right color and size that matches your kitchen. Tall designs can give the feel of space. Stainless steel utensils and gadgets appear trendy and add up to the charm of the room as these reflect light. Go for lighter shades like white or yellow as it will go well with the pastel colored shades of the room. While shopping for small kitchen appliances, the three main features that should be considered include flexibility, durability and convenience.

Online shopping is the easiest method to get to know about the latest models and trends in small kitchen appliances. Online shops like sterlingcookware.com has an impressive collection of kitchen utensils for all your needs and budgets,

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Recovering Used Cooking Oil And Food Waste For Recycling

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:28:00 +0000

By Robert R Hart

Who doesn't love fried foods? Fried chicken, fried fish, chicken fried steak, fried veggies; lunches and dinners are often accompanied with fried; potato chips, corn chips, tortilla chips, french fries, onion rings... Detail breaks often include meeting fellow officers for donuts and coffee. The tastier donuts are deep-fried- Of course!

The FDA estimates the average American eats

4.7 pounds of trans-fats each year!

The two primary reasons why doctors caution against eating fried foods are:

1. Since saturated fats are impossible to process, they clog the liver and arteries (early on causing GI issues, and over time immune disorders/diseases).

2. High heat destroys any nutritional value the food might have started with; High heat also chemically changes trans-fat oils into potential carcinogens.

Fast Food restaurants are in business to make a profit. Instead of replacing spent oil with fresh oil, they simply top off the fryers with fresh oil.

If you like fried foods that much, eat them at home, where you control the quality of the oil (coconut is very good), as well the cooking time and temperature. CAUTION: Do not reuse the spent oil!

Eventually though, all restaurant fry oil (and fry grease) gets dumped and replaced. Ever wonder what becomes of it?

The law requires all restaurants to have grease traps. The more fried food cooked, the faster the grease traps fill up. Grease removal service is big business. But what do the Grease Haulers do with it?

They "Recycle it"! Grease Haulers make even more money "recycling" the grease from these traps. What could this rancid, carcinogenic, artery and liver clogging goop possibly be used for- an alternative bio-fuel perhaps? No, not exactly.

Here's a trick question: What could possibly be worse than ingesting 4.7 pounds of high temperature trans-fat oils per year?

So what is the connection to your pets?

A dirty little secret of the dry pet food industry is that they buy the spent oil! Why? Hint- it's not to power their generators!

The competition for the pet food dollar is fierce. Each company is outdoing the next with ever more eye-catching packaging. If you have a working knowledge of nutrition, you will be appalled at what is inside the bags.

Dry pet food is extruded under high heat and pressure, destroying any nutritional value it might have started with. And, if that's not bad enough, the so-called vitamins and minerals they include are the poorest quality, least beneficial, yet they meet the legal requirements to be included as ingredients.

Alas, if their multi-billion dollar advertising budgets were spent on the contents, dogs would be a lot healthier. Buyers beware!

Did you ever wonder what the oily residue was that gets all over your hand if you don't use a scoop to get the dry food from bag to bowl? Recycled grease and fry oil are actually sprayed on -to give this otherwise tasteless, nutritionless bulk some "flavor"!

If you're wondering why the FDA hasn't stepped in, the fact is most of the human dry foods on grocery store shelves are as bad. It seems that the FDA is a feel good government agency that lobbyists steam-roll over.

Don't think for a minute that canned foods are much better; they're not! The sickest feed lot animals, those that do not sneak by the meat and poultry inspectors, are sold to dog food manufacturers.

Food digestion is a time sensitive process; too long, or too short leads to health issues. Meals that lack nutritional value are difficult to process. There's a big difference in an occasional fast-food meal versus a steady diet of fast foods. Over time, a steady fast-food diet leads to health problems.

The movie "Super Size Me" is well worth renting. Your health, and that of your pets, may depend on you watching it.

"Fully 90% of all disease is caused by an unhealthy intestinal system" Royal Society of Medicine Great Britain

It is no coincidence that today, tens-of-millions pets are dealing with the same diseases that we are! During the last 40 years, a frequent diet for people on the run has become fast food. This "gulp and go" convenience has been passed on to their pets.

Early warning signs include skin disorders, gas, bloat, abnormal bowel movements. Over time, more advanced GI and immune disorders/diseases develop.

At least 5 generations of domestic pets have been raised from weaning to the grave on dry foods. Each generation is genetically weaker. Today, many breeds are born with severely compromised GI and immune systems. Failure to thrive, hip displasya, and cancer are but a few examples of compromised immune systems in German Shepherds.

The good news: Most diseases can be reversed (or prevented), especially in pets. Why pets more than us? Well, unless you give them junk food treats (pet or human), once you improve their diet, they can't cheat. Recovery signs follow quickly as vital GI and immune defense systems are reestablished.

You Can Domesticate your pet, But Not It's Diet!

To know what the best diet is for your pets, you only have to observe their wild relatives.

Feral animals instinctively supplement their fresh kill diet by eating grass and dirt for the microflora and soil based microorganisms (SBOs) that are essential digestive aids.

Pesticides, insecticides, chemical run off, and chlorinated lawn water have effectively killed SBOs. Today, these essential digestive aids are grown in environmentally controlled laboratories.

Drinking water is often overlooked as a health risk. Obviously, you don't want your dog to drink from a puddle, but municipal water contains large quantities of Chlorine, to kill a growing list of pathogens. If your dog drinks enough of it, it will kill the good bacteria he needs!

By the way, antibiotics are indiscriminate killers; they kill off the essential food processing bacteria, as well as the ones causing GI issues. Most of time, all your pet needs is a few extra doses of SBOs to overcome a GI problem. An added bonus is that SBO administration does not require withholding food or water!

If you want to make sure your pet stays healthy, introduce a more natural diet.

No matter what you feed your pets, if you supplement each meal with essential digestive enzymes, vital oils, and SBOs you will soon have a healthier, happier, more mentally alert and physically stronger pet.

If your pet is not responding to improved diet and supplement, chances are the intestinal wall is inflamed. The intestinal wall is your pet's lifeline. This is where nutrients are absorbed into the body, AND, where waste products are dumped into the intestines for elimination.

If the intestinal wall becomes inflamed, this vital nutrient/waste exchange cannot take place. When that happens, your pet is not getting the nutrition it is desperate for, waste products are building up and recycling throughout its' body, making them sicker. Natural anti-inflammatories need to be administered before the benefits of any medication, or diet changes will have a positive effect.

Nutritious food, clean water, and essential supplements are vital to maintaining and restoring your pets optimum health and vitality.

The author of this article is Robert Hart, the co-founder of Vitality Science, Inc., a company that formulates scientifically proven, all natural supplements to restore and maintain pet health- for cats, dogs, kittens and puppies.

Robert Hart has articles published in Fido Friendly Magazine, The Pet Professor, an on-line pet portal, Ani-Med, and pet newsletters.

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Italian Food and Cooking

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:25:00 +0000

By Wes Hagan

Italian food is one of the more popular types of cuisine in the world and it has been around for centuries. Those of Italian decent often have recipes that have been passed down through the generations. When Italian food is cooking in the kitchen, it seems like everyone in the neighborhood comes over to say hello.

Quite a few Italian recipes involve very basic ingredients, but the combination of spices that are used make them absolutely delicious. A dish such as papa al pomodoro is a traditional Italian tomato and bread soup that will have people begging for more. This is a recipe that was born out of necessity by Italian peasants and for the most part is nothing more than stale Tuscan bread and crushed tomatoes.

Because of the spices that are blended in, it is more flavorful than any other tomato soup you have ever had. For this very reason, it is still featured on the menu of some of the finest Italian restaurants in the world. Restaurant menus are filled with recipes just like this. Everyone thinks that because they have a fancy name they are difficult to make, but that is hardly the case.

There are a lot of Italian dishes that are very simple to make and that can be enjoyed at any part of the day. For instance, a frittata works at breakfast just as well as lunch or dinner. This traditional open-faced Italian omelet will usually have ingredients folded into the egg rather than stuffing the omelet. It can then be topped with some cheese and fresh cut tomatoes. Present it with some mixed greens on the side and you have the perfect meal at any time of the day.

Whether you are groomed chef or taking your first shot in the kitchen, cooking Italian food is simple and rewards you with an impressive and tasty meal. Prepare something as simple as rigatoni alla buttera or something more complex, such as a seafood risotto, when your technique is more advanced. One thing is for sure though, everyone in the house will be glad you took up cooking as a hobby.

If you like cooking your own food, why not try southern cooking with a Presto Deep Fryer? You can read all about these wonderful cooking aids at my new site; http://prestodeepfryersite.com.

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Food Cooking Machine Operators And Tende

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:23:00 +0000

By Yao Daphnie

The flesh and internal organs of any animal or bird used as food is called meat. The internal organs include the brain, tongue, heart, liver, kidneys, pancreas, stomach and intestines. The most common meats eaten are beef from the cow, pork from the pig, mutton from the lamb or sheep and goats' meat. The common birds used as food are chicken, duck, pigeon, goose and turkey.

Meat is an expensive food so it must be bought with care and fore thought, so that is can be used to the best advantage. When you are buying meat, see that it is fresh and of good quality. The tests for good meat are:-

1. It has a good, even color with no dark colored parts.
2. It must be firm to the touch.
3. The bones should appear pinkish. (The bones of young animals appear more pink than those of old animals).
4. It has little or no odour.
5. Beef should be well marbled with white fat that should be firm.

Meat is made up of fibers filled with meat juice and is held together by connective tissues to form bundles. Several of these bundles are held together by more connective tissues to form muscles which are surrounded by more connective tissues called gristle. When a muscle is joined to a bone, it is held in place by a thick bundle of very strong connective tissues closely held together called tendon. The more exercised muscles have more connective tissues to hold the fibers together and keep them in place and are therefore tougher than the less exercised muscles which have less connective tissue.

Good meat must come from well cared for and healthy animals. A well fed, plump animal gives better meat than a thin animal. The younger animals give more tender meat than the older animals. The active muscles in or near the neck and legs of any animal are tougher than the muscles in or near the neck and legs of any animal are tougher than the muscles from the un-exercised parts of the animal. Tender cuts of meat are from the shoulder, breast or rib, loin and rump, while tough cuts are from the skin, leg and neck. Meat should be very fresh, but if allowed to remain in a room at room temperature it soon begins to decompose and becomes unfit to eat. Eating meat that is spoilt or is not fresh is very dangerous as it can make one very ill. The quality of meat, therefore depends on:-

1. the health and condition of the animal;
2. the age of the animal;
3. the food that the animal has been fed on;
4. the part of the animal from which the meat is obtained;
5. the freshness of the meat;
6. the sex of the animal. (Male animals have more lean meat while female animals have more fat).

Meat is a protein food, but it also contains fat, vitamins, mineral substances and water. It is fairly easy to digest if it is properly cooked. Chicken, lamb and beef are more easily to digest than pork which contains more fat. Red meats like beef, liver, mutton have more blood in them, therefore they contain more iron and vitamins than white meat like chicken. All meats, whether the cheaper cuts or the more expensive cuts have the same food value.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

You can visit my website at http://www.a1cookrecipes.com

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Indian Food Recipes and cooking

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 09:18:00 +0000

By Kamryn Sterlen

Around the world, everyone knows about the popularity of the Indian cooking. Wherever you go every corner of the world, you have some fine restaurants that offer some delicious Indian food. Most of the Indian recipes are made with some unique spices like turmeric, cumin, cardamom, chilies and many more. The best part of the Indian cooking involves a just few spice blenders together to make a dish with its distinct flavor. When it comes to the spices used in these recipes, the small amount of spice needed and too many spices using in these recipes will spoil not only its flavor and also texture also. However, there are some fine web sites are offering these Indian recipes preparing and the style of Indian cooking. With the help of these web sites, most of the people around the world are trying in their own homes. There are some fine handy tips in these sites are very much useful in the kitchen. There are so many cultures and religions are there in India that makes India more fusion and in cooking too. There are so many dished in India like Fish curry, prawns and many more popular dishes are available in Indian cooking. And the national good item is the chicken recipe; most of the people are treating this one as a national dish.

Most of the Indian spices are having some fine medicine values. Clove is the best example for its medicated values for digestion and also this one knows as relief from toothaches. And ginger is also used for cough and cold. And as well there are some other medicines like Fenugreek leave are used in treatment of indigestion. So, most of the Indian recipes are not only having a delicious taste, but also they are having medical values. When it comes to the style of the Indian cooking, there are so many available in the present life. However, in every style of Indian cooking same ingredients are used but in different styles. Every style has its own unique signature. When it comes to Punjabi style most of them are using butter or gee. There are so many Indian restaurants are established in every part of the world, and they are attracting the worldwide customers with its popularity and delicious food taste.

There are so many numbers of recipes are available for Indian people depending upon their tastes and festivals. Finally, there are some well established and experienced web sites are offering these Indian food recipes and tips for their customers. For more information and details, please visit their web site.

Cooking your favorite indian food has never been easier.for more details about Indian cuisine visit our website http://www.easy-indian-food.com

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Easy Recipes

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:57:00 +0000

By Linda Carol Wilson

Even though we are diabetics, we still enjoy a tasty meal, quick sandwich, etc. And there is no reason why we can't! The three recipes in this article will give you two English Muffin Sandwich options, one without meat, and a very tasty crustless quiche. Easy and tasty; what a great combination. But the best part is that your body, represented in your blood sugar reading, will be okay.

CRUSTLESS HAM AND SPINACH QUICHE
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tbsp canola oil
1 pkg (10-oz) frozen chopped spinach, thawed, well-drained
2/3 cup finely chopped cooked ham
5 eggs
3 cups shredded Monterrey Jack cheese
1/8 tsp freshly ground black pepper

In a large skillet saute the onion and mushrooms in the oil. Saute until veggies are tender. Add the spinach and ham to the skillet; cook, stirring, until the excess moisture is evaporated. Allow to cool slightly.

Beat the eggs in a bowl, add the cheese and mix well. Stir in the spinach mixture, add the pepper and blend together well.

Spread the mixture evenly into the prepared baking dish. Bake at 350 degrees for 40 to 45 minutes or until a smooth knife inserted in the center comes out clean.

Yield: 6 to 8 servings.

HOMEMADE ENGLISH MUFFIN SANDWICH
1 egg
2 tsp water
2 tsp butter
dash of black pepper
1 English muffin (I use whole-wheat), split and toasted
1 slice low-fat American cheese
2 to 3 slices bacon, cooked

In a small bowl, mix the egg and water, beating with a fork. Melt the butter in a small skillet over medium heat; add the egg mixture and cook, while stirring, about 3 minutes until set. Season to taste with the pepper.

Place one half of the English muffin on the serving plate. Top with the cheese slice, add the egg, and top with the bacon. Place the other half over the bacon, making a sandwich.

Yield: 1 serving

TOMATO MELTS ON ENGLISH MUFFINS
2 English muffins, split
1 tsp butter, softened
4 (1/4-inch thick) tomato slices
2 dashes of Italian seasoning
2 slices part-skim mozzarella cheese

Pre-heat broiler.

Toast the two muffin bottoms lightly and place on a foil-lined baking sheet; spread butter over the muffins. Arrange two tomato slices atop each of the buttered muffins; sprinkle with the Italian seasoning. Fold the cheese so that it fits on top of the tomatoes. Place in oven and broil for 2 minutes about 5-inches from the heat. Cheese should be melted and starting to brown.

While muffins are in the oven, toast the two muffin tops. When tomato/cheese muffins come out of the oven, top with the just toasted tops.

Yield: 2 servings
Per serving: 212 calories, 7 g (3 g saturated) fat, 10 g protein, 28 g carbs, 19 mg cholesterol, 412 mg sodium, and 2 g dietary fiber Note: This is a good protein/carb combo. Also, I recommend the whole-grain English muffins, however, these nutritional facts are based on the regular muffins.

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

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Food Network

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:56:00 +0000

By Cynthia Kerns

This refers to the poison Food Network, the network indirectly responsible for almost all that ails us. If you acquiesced a few weeks ago, believing you're going to gain weight this holiday season - regardless - you're probably right. Man, they've got it wired.

If you are not eating organic, as much as possible, you're in trouble. In the early eighties, the buzz was just starting regarding genetically modified foods, (the new Food Network), and whether we would know the difference. Fast forward to today: almost every product in every store has some sort of "modification", as though nature needed an improvement. Aren't bananas just the perfect fruit, complete with their own carrying cases? Did it need "adjusting"? All for profit.

Problem is, no one knows the effect of all of this tampering. I can see one clearly; everyone seems to be getting fat. It's so easy. Corn, which has become a primary ingredient in darn near everything, has been modified to contain so much sugar and starch, you can hardly eat it. Corn on the cob tastes like powder. The poison Food Network produces isles and isles of empty calories at your local market.

It also produces high fructose corn syrup, which has been identified as the main culprit in the "bottomless pit" syndrome (your stomach). Your brain never gets the message "we're full - stop eating". Your body is still waiting on something, anything it can use for energy. If it doesn't get it, the message continues, "keep eating until you give me what I want!!!"

You'd be amazed at the difference when you consume a completely organic meal. No acid reflux; you are satisfied and eat normal portions, and your body goes to work, so thrilled you finally gave it something useful. And guess what? You automatically start losing weight. The old Food Network, organic food, is still giving you an option.

No More Weight Gain, Ever [http://www.fat-killer.org]

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Baby Food Cook Book

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:53:00 +0000

By Roberto Sedycias

Hungry Girl 300 under 300 by Lisa Lillien

This book delivers 300 great breakfast lunch and dinner meals that are all less than 300 calories. It also includes starters and appetizers. The many food items bring original food items and spring to life with new ingredients into the mix like the Buffalo Chicken Wing Macaroni & Cheese or PB&J Oatmeal Heaven. If you are interested in losing weight and keeping your calorie intake lower, this is the book for you.

Top 100 Baby Purees by Annabel Karmel

Babies grow the most in their first year of growth, so they need the most nutritious diet as they are doing so. Making your own baby food not only saves money, it also ensures your baby that it will have the freshest and purest food with veggies, meat, and all it has to have to grow up. This book sports 100 easy baby foods from the moment your baby is born to six months of age. If your child needs the regular nutrients that a baby will need, it is highly recommended that you should pick up this book.

Fresh & Fast Vegetarian by Marie Simmons

If you are a vegetarian who wants the vitals of veggies, than this book is great for you. There are many soups and vegan delights in the mix of meals in this book, and it will let the many vegetarians searching for a good cookbook speechless. Many of these meals are very easy to make and very fast too. The meals are not only tasty, but they are visually appealing also.

How to Cook Everything by Mark Bittman

This cookbook has a whole 2000 recipes for great food. It really has everything to cook, like vegetables from peppers to eggplants, meats, fish, and pasta, almost everything you can imagine in just one book. You can throw away your old cook books because probably Mark Bittman's probably has all of those recipes in just that book. This is the best kitchen companion if you want a good variety of foods. This cookbook has been acclaimed and has caused buzz around the cooking society. It has replaced many books in the past, and seems to the most needed book for cooking.

Primal Blueprint Quick and Easy Meals by Mark Sisson and Jennifer Meier

These are meal that you can make in just less than 30 minutes that are low carbs and are proven to be the most effective difference in health and weight management. These are quick, non-intimidating meals, and will leave you mouthwatering. There is a lot of variety, it has color photos and doesn't require strange ingredients and they are healthy as ever. All of these are made in just 30 minutes or lower.

These great books are the best cook books out there on the shelves today, and any good cook need at least one of these in his or her kitchen.

Roberto Sedycias works as an IT consultant for PoloMercantil

Article Source: http://EzineArticles.com/?expert=Roberto_Sedycias

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Cooking Foods

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:51:00 +0000

By Ann Degayo Bernales

Health is a very big issue in today's world, especially with the rapid fluctuation of ready-to-eat meals and fast food chains. These two products are indeed delicious, but are also some of the leading causes of weight gain. The more you gain weight through unhealthy means, the higher your chances of acquiring diseases. Being fat should never be likened to being healthy because it's the exact opposite, and always has been. Many health buffs instead prefer anabolic cooking's food recipes because of the many nutritional values it offers.

We're often confused with the thought of what we actually need to eat in order to lose weight while gaining more muscle. Anabolic foods will help you know more about what you really need to eat in order to stay fit. The United States alone has millions of morbidly obese people and this mostly because they aren't familiar about the right foods to take so they can avoid such rapid weight gain.

Try opening the average American citizen's refrigerator and you'll most likely numerous pre-packaged frozen foods and other microwaveable meals. These pre-packaged consumables are also known as TV dinners because they can be heated using a microwave within a number of minutes. It might be a quick and easier way of preparing a meal, but the health benefits are often outweighed by the cons. These frozen meals have a number of preservatives stacked in them that consuming at least 2 of these in one day is already a potential health hazard.

Many anabolic foods are actually within our reach, but most of us are probably not familiar with them yet. Here are the typical foods which will help you lose weight, but gain you more muscle in return:

1. Meat - Turkey, Fish, Pork, Beef, Chicken
2. Dairy - Swiss cheese, Eggs, Whipped cream, Italian cheese, Cheddar cheese
3. Veggies - Asparagus, Green beans, Lettuce, Avocado, Mushrooms
4. Fats - Cod liver oil, Fish oil, Nuts, olive oil, Ground flax seed
5. Carbohydrates - Honey, Oats, Potatoes, Pancakes, Pasta

These twenty five foods are all anabolic and are sure to give you the muscle mass you've always wanted with proper preparation. There's also a rumor that's been spreading around regarding the diets that body builders take. They say that it's like eating paper, meaning their diets are mostly composed of bland meals. This is totally untrue because anabolic cooking's food recipes are quite tasty in its own right and offer tons of benefits as well.

If you are looking for an effective way to get those ripped muscles that you dream about then anabolic cooking's food program is the one for you. It is one of the most revolutionary and most effective methods that famous body builders are using today, so check it out now. So stop troubling yourself with ineffective diet plans and get anabolic cooking today.

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How To Cook

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:48:00 +0000

By Roberto Sedycias

Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories by Lisa Lillien provides three-hundred recipes for full-sized meals that are healthy as they are delicious. Recipes include breakfast, lunch, and dinner dishes plus appetizers and sides. And here's the kicker: each easy recipe only contains three-hundred calories or less! These recipes allow you to use supplies already in your kitchen such as crock-pots and foil packs. Look forward to guilt-free Creamy Crab Cakes Benedict, Buffalo Chicken Wing Macaroni & Cheese, and Big Apple Butternut Squash Soup.

Academy-Award Actress, avid foodie, and mother of two Gwyneth Paltrow shares a delicious collection of recipes and beautiful photographs celebrating cooking for family in a tribute to her father entitled My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. As a young girl, Gwyneth cooked and ate with her father, Bruce Paltrow, and she developed a passion for food that shaped how she belives cooking goes hand in hand with family togetherness. In her book she discusses how she balances healthy food with scrumptious treats, how she involves her children in cooking, and offers a glimpse into her life as a daughter, mother, and wife. This book includes 150 recipes and meal ideas that will inspire readers to cook delicious food with those they love.

Heidi Swanson shows readers an easy way to eat naturally and healthily in her recipe collection Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Swanson has introduced us to less-processed foods and taught us how to incorporate nutritious and great tasting food into our diets. This book shows you how to pack meals with nutrition by providing nearly 100 natural recipes that are delicious and good for the body. With gorgeous illustrations, you can look forward to cooking Sweet Panzanella, flaky Yogurt Biscuits, or Rose Geranium Prosecco. Swanson makes eating healthy look and feel easy.

Angie Dudley gives the inside scoop on a new irresistible mini treat that is sweeping the dessert world in their recipe book Cake Pops: Tips, Tricks, and Recipes for More than 40 Irresistible Mini Treats. Through Dudley's blog, cake pops have become an international sensation. Want to learn how to prepare these cute little cakes on a stick? Cake Pops is the book for you. From simple shapes like decorated balls to more ambitious shapes such as ice cream cones, cupcakes, and baby animals, these delicious treats are the perfect alternative to cake for any celebration. This recipe collection provides clever tricks and tips for presentation, decorating, dipping, and melting chocolate.

Eric C. Westman, Stephen D. Phinney, and Jeff S. Volek have combined their expertise in their book, New Atkins for a New You: The Ultimate Diet for Shedding Weight and Feeling Great. This book takes a new take on the exhausted traditional Atkins Diet by simplifying it and making it more satisfying. It teaches you how to learn how to eat the wholesome foods that will turn your bodies into fat-burning machines. It was created with your goals in mind so it allows you to eat healthy yet delicious food with balance and variety. The New Atkins allows for flexibility so that it can remain a part of your busy life. After incorporating this book in your life you not only will get rid of the pounds but you can keep them off for good.

Roberto Sedycias works as an IT consultant for PoloMercantil

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Recipes

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:46:00 +0000

By Linda Carol Wilson

Chicken is a great food to make in a crockpot or slow cooker. So the next time you want to plan a chicken meal, get out your crockpot or slow cooker and try one of these recipes for Lemony Roasted Chicken, Spanish Chicken, or Chicken Curry. Cooking home never tasted so good!

LEMONY ROASTED CHICKEN
1 (3 to 4 lb) whole chicken
1/2 cup chopped onion
2 tbsp butter
1 lemon, juiced
2 tsp grated lemon peel
1 tbsp fresh parsley, coarsely chopped
1/4 tsp salt
1/4 tsp thyme

Rinse chicken and pat dry with paper toweling. Remove and discard any excess fat.

Place the onion in the chicken's cavity and rub the butter over the skin. Place in a slow cooker or crockpot. Squeeze the lemon juice over the chicken and sprinkle with the parsley, lemon peel, salt, and thyme.

Cover and cook on low for 6 to 8 hours or until chicken is cooked through.

You can make some instant brown rice, a green salad or steamed broccoli and have a good healthy meal in a matter of minutes.

SPANISH CHICKEN
3 to 4 lb chicken, cup up
salt & pepper to taste
1/4 tsp paprika
1/4 tsp garlic salt
1 can (6-oz) tomato paste
1/2 can (6-oz) beer
1 small jar (3/4-cup) stuffed olives with liquid

Wash chicken and cut-up. Season with salt, pepper, paprika, and garlic salt. Place the chicken into the crockpot or slow cooker.

Mix the tomato paste with the beer and pour over the chicken. Add the olives and liquid. Place lid on cooker and cook on low setting for 7 to 9 hours.

To serve: Serve the chicken over hot buttered rice.

CHICKEN CURRY
1 small onion, sliced
2 boneless skinless chicken breast halves, cut into bite-size pieces
1 garlic clove, minced
1 tsp curry powder
1/4 tsp ground ginger
3 tbsp raisins
1 cup coarsely chopped unpeeled apple, divided
1 1/2 tsp chicken bouillon granules
1 1/2 tsp all-purpose flour
1/3 cup water
1/4 cup sour cream
1/2 tsp cornstarch
1/2 cup uncooked rice
1 green onion, thinly sliced, optional

Combine the onion, chicken, garlic, curry powder, ginger, raisins, and 3/4 cup of the apple in the slow cooker or crockpot.

In a small bowl, cmbine the chicken bouillon, flour, and water stirring until dissolved and smooth. Pour mixture into the cooker and stir to blend. Place lid on cooker and cook on low setting for 3 1/2 to 4 hours or until chicken is cooked through.

In a large bowl combine the sour cream and cornstarch. Turn of the cooker and remove pan or insert to a surface that is heatproof. Drain all the cooking liquid from the pot and stir the liquid into the cornstarch mixture, blending well. Return insert or pan to the heat base of the cooker and allow to stand for about 10 minutes until mixture is heated through.

Cook rice according to the package directions. Serve the chicken over the rice using the remaining apple as garnish. Also garnish with the green onion, if desired.

Enjoy!

For more of Linda's slow cooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com She also shares her quick and easy recipes on another blog at http://grandmasquickfixrecipes.blogspot.com

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Food Cooking

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:45:00 +0000

By Josh J Kalis

The first time I ate Chinese food in the UK in 1970, it was really unattractive. Everything was served with a gloppy sauce and seemed to taste the same, because of the excessive use of mono sodium glutamate, which is supposed to taste good, but really is awful. Then in 1980 a new type of Chinese restaurant has arrived, which provided easier tasting Chinese cooking recipes. There was one disadvantage however, these new type of restaurant's were much more expensive than the original cheap bland tasting ones. Therefore, I thought how nice it would be to cook Chinese food in the comfort of my own home, but I had no idea where to start until I started watching the cooking network.

The Food Network presented Chinese cuisine in an easily understandable manner, demonstrating techniques and suggested different ingredients than you could by at your local grocery. I am thankful for this great show and what it brought to the table in terms of Chinese Cuisine.

To help you on your way to cooking Chinese food in the comfort of your own home, I will briefly describe the basic utensils, ingredients and methods you need to know in order to produce simple and tasty dishes. We hope this article inspires you to get in the kitchen and cook for yourself.

Equipment

Although there are many tools and equipment you can buy, to start on the way to cook Chinese food for yourself, you really need a couple good knives and a wok. Woks come in all shapes and sizes, can be anti-adhesive, flat bottom, and some may even be electric these days, but I prefer my old wok made of carbon steel, with its big round base and a wood handle. This is referred to as a Pau wok. These are available in Chinese supermarkets throughout the country and are much less expensive than most other brands. It is an important task, but before you are ready to cook with the wok, you need to properly season it. You have to scrub with soap to remove all traces of machine oil, and dry thoroughly. Place wok on the stove over low heat. Rub the inside of the wok with three tablespoons of cooking oil using a paper towel. Let the wok heat slowly for ten to fifteen minutes, then wipe the interior of it with a kitchen towel again. The paper will come off black. Continue coating, heating and cleaning off until the towel is clean. Your wok is now ready for use. After using, wash in water without detergent and dry thoroughly on low heat. You can also use a little oil if you wish. This should help the wok from rusting out. If it develops rust, just rinse and repeat the above process.

All woks need a wok support, especially if you have an electric stove. This keeps the wok stable if you use it for braising or frying.

You also need something to stir with - a spatula, slice or a skimmer will do - for a metal wok metal and a plastic or wooden stick for a no stick wok. Hopefully some of these simple utensils will help you on your journey to cooking better Chinese Food.

Josh K is a writer for http://www.online-best-recipes.com the best online resource for recipes.

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All all Recipes

noreply@blogger.com (Ahsan) — Fri, 17 Feb 2012 08:44:00 +0000

By Peter S. Smith

Today, there is more and more emphasis on eating properly, and finding the perfect mix of healthy all recipes, is almost impossible. However, there are still some traditional dishes that have been updated, and made into new recipes, that will make any gourmet shiver in joy - and stay healthy too!

In this article we will present you a classic side dish that has been updated to today's standards. Here comes the classic but brand new family style mac and cheese!

There are only a few ingredients. You need, as for any macaroni and cheese recipe, 1 package of pasta - fusilli or rotini works best on this one. 2 tablespoons of margarine, 3 tablespoons of lour, 1 pinch nutmeg, ¼ teaspoon of coarsely ground black pepper, 4 cups of reduced fat milk, cheese - 1 package of 8 ounces, ¼ cup grated parmesan cheese, 6 ounces of extrasharp shredded Cheddar cheese and finally 1 package of ten ounces of frozen mixed vegetables.

Here's what you need to do: You will want to prepare the pasta in boiling salted water as indicated on the label. The over should be preheated during this time - to 400 degrees Fahrenheit.

While the oven preheats and the pasta is boiled, melt the margarine into a saucepan using medium heat. Next, you will want to stir in pepper, nutmeg, and flour, constantly. Gradually whisk in milk, until the sauce thickens slightly and boils. Let it boil for just one minute! Next, you will want to stir in Parmesan, cheese, and 1 cup of cheddar - just until the cheeses melt. Remove the saucepan from heat once this is done.

Next you will want to place the frozen vegetable in colander, and drain the pasta over the vegetables. Then return the pasta mixture to the saucepot, and stir in cheese sauce. Transfer the pasta mixture into a baking dish. Sprinkle the remaining cheddar, and then bake in the oven, uncovered for 20 minutes. That's it!

Not all recipes are healthy and tasty! This isn't one is one of them.

More on all recipes from all over globe can be found here: http://electronicdownloadcenter.com/search/recipes

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kitchen equipment list

noreply@blogger.com (Ahsan) — Sat, 28 Jan 2012 22:57:00 +0000

KITCHEN EQUIPMENT LITS
I am experimenting with scaling down what I have in my kitchen. It seems like I have the storage space for a lot of stuff, and the temptation is to fill up that space. But I have found, with some reorganizing, that having everything I need where I can easily see it and reach it, without having to move other things, means that I will make more use of the equipment I do have. So it’s better to have a slightly empty cabinet if that means I’m making use of everything in that cabinet.
Available kitchen equipment & supplies include:

Commercial, heavy-duty appliances:
8-top gas stove with 2 large ovens.
Lighted ventilation hood with automatic fire suppression system.
3 sinks, including a large 3-basin dish sink with sprayer wand.
Food storage:
Refrigerators with assigned shelf-space.
Freezer with assigned shelf space.
Shelving with mouse-proof storage boxes for your weekly groceries (no food in cabins, please!).
Cooking equipment:
Stove-top pots & pans.
Baking/roasting pans of various sizes & shapes, including muffin forms, pie tins & loaf pans.
Knives & cutting boards.
Blender & stick blender.
Kitchen-Aid electric mixer
Can openers
Cooking & serving utensils: whisks, large spoons, tongs, skewers, spatulas, etc.
Measuring cups & spoons
Barbecue:
2-Weber charcoal grills (+/- 4 sq.ft.)
Coffee-making equipment:
2-electric household coffee pots with thermoses.
3-3 gallon coffee/hot water holders for large groups.
Electric coffee grinder.
Espresso machine.
Serving:
Dishes & silverware.
Coffee cups.
Glasses, including wine glasses.
Water pitchers.
2-Gott water cooler dispensers.
Exhaustible supplies: We provide dish soap, bleach, windex, sponges, mops & plastic garbage bags.
Linen: we have white "barmop" towels for your use. There are hot-pads available. Wash everything when you leave.
Garbage service: we provide a dumpster during spring, summer & fall. During the winter, you may need to pack out your trash.
You should bring:

Food: there are large grocery stores in Truckee, 10 miles away. Reno--a 45 minute drive on Interstate 80--is a regional shopping destination that includes bulk suppliers like Costco.
Exhaustible supplies:
Charcoal, lighter fluid & matches/sparker.
Napkins/paper towels.
Disposable (or washable) table cloths are nice for the outside tables whose surfaces can be a bit weathered.
Zippies, aluminum foil, plastic wrap, Tupperware for your leftovers (which you will be taking with you when you leave!).
Sack-lunch supplies, if necessary for field trips: baggies, plastic forks, etc. We usually have brown paper bags around.
There are invariably leftover spices around (especially salt & pepper), but maybe not exactly what you need.
Paper plates, cups: there are usually some already here if you prefer them to washable dishes. Please check what's here before bringing more & leaving the leftovers.

So here’s my absolutely minimal list of kitchen equipment for cooking the recipes that I habitually cook. I would appreciate comments or suggestions.

Aluminum foil
Freezer bags (small and large)
Dish towels (lots)
Baking sheet: for baking, roasting and broiling; these are cheap, so it might be good to have one for pastries and one for other foods
Casserole dish with lid: for casseroles, gratins, lasagna and other baked dishes
Large (12-inch), deep skillet with lid: for braising, pan-roasting, pan-frying and simmering
Medium (10-inch) cast-iron skillet: for pan-searing, sauteeing and making cornbread
Small (10-inch or 8-inch) nonstick skillet: for making eggs only
Nonstick pan with high, curved sides: not essential but useful if you stir-fry
Large pot with lid: for soups, stock, stew, braises, roasts, no-knead bread and boiling water for pasta; a dutch oven is ideal
Medium pot with lid: for boiling, simmering, steaming, reheating, melting and making sauces
Colander: for draining pasta and washing fruits and vegetables
Serving tray or platter
Utensils: whisk, tongs, food turner, wooden spoon, rubber spatula, brush, microplane, vegetable peeler
Knives: chef’s knife, paring knife and serrated knife for bread
Cutting boards: one plastic for meats, one of any material but glass for everything else; I think it is also nice to have one wooden one for making and cutting bread
Something for pureeing: food processor, stick blender or food mill; I have all 3 but probably don’t need them all (the food processor is the biggest space hog but also handy for thinly slicing vegetable, grating a block of cheese and kneading pizza dough).
Bowls: at least 3 of various sizes
Measuring cups (dry and liquid) and spoons
Glass dishes with lids: for keeping leftovers, freezing, marinating and pickling; since these are endlessly useful, buy as many as you can store.
Corkscrew
Kettle
Coffee grinder and press pot: Maybe not a necessity for everyone, but definitely for me
Toaster: I have a combination toaster and toaster oven, which I love.
Slow cooker: This is an optional appliance, but it cooks a lot of different things and really comes in handy.

noreply@blogger.com (Ahsan) — Sun, 25 Dec 2011 06:38:00 +0000

Lasagna sheets 1 pk
Keema 1 lb
Spaghetti sauce 1 jar
Sour cream 1(can use light)
Mozzarella cheese As desired
Ricotta Cheese 2 cups
Parmesan Cheese to taste
Ginger 2 tsp
Garlic 2 tsp
Eggs 2
Salt & pepper to taste

Boil lasagna sheets according to package.
In separate vessel boil keema with ginger, garlic until water evaporates add spaghetti sauce and heat.
In separate bowl beat eggs, sour cream, ricotta cheese and add salt and pepper to taste take a rectangle baking dish preferably pyrex or corning.
Start layering first lasagna then half of keema then sheets then whole sour cream mixture then another layer or keema finally cover with sheets and sprinkle mozzarella cover with aluminum foil and bake on 350 till the sour cream sets approximately 40 min.
Great for kids

noreply@blogger.com (Ahsan) — Sun, 25 Dec 2011 06:36:00 +0000

Ingredients
Full cream Milk 1 Litre
Bread slices 6
Sugar 5 TBS
Green Cardemon 4-6
Oil for frying
Cream 1 cup
AlmondsClick to find more about Almonds 1TBS (soak in water for 1 hour and peel)
Pistachios 1 TBS

Preparation
In a heavy based pan melt the sugar with cardemom seeds untill it turns light brown.
Reduce heat completely and add all the milk.
Keep stirring on low heat.
Cook for about two hours on low heat stirring occassionaly.
Add cream in between.
When the milk mixture is light pink in colour and reduced in quantity considerably, remove from heat and cool completely.
Cut each bread piece into two.
Heat oil and shallow fry to a golden colour.
Cool completely.
Place bread pieces in a shallow dish.
Pour milk over to cover completely.
Decorate with chopped almondsClick to find more about almonds and pistachios.
Place in refrigerator for at least two hours before serving so the exotic flavor sets in.

noreply@blogger.com (Ahsan) — Sun, 25 Dec 2011 06:19:00 +0000

On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.[1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.

The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world",[3] Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind",[4] while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".[5]

The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavours,[6] while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch.[7] The book advises on how to cook many things (e.g., for pasta use abundant water, avoid hard water, add salt and a little oil to water, use slightly acidic water, with reasons and the science behind everything, OFac 2nd ed. p576) and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375, OFaC 2nd ed. p584), but no modern recipes as such.

Plant based cooking and beyond, in a unique curriculum where students learn to cook without recipes. We call it the Language of Cooking ™, Cook intuitively with whatever ingredients are at hand, as a professional or for yourself.

For information on the virtual open house for both the professional and home cook programs, click the what's new link above.

noreply@blogger.com (Ahsan) — Thu, 08 Dec 2011 08:55:00 +0000

noreply@blogger.com (Ahsan) — Fri, 25 Nov 2011 13:39:00 +0000

noreply@blogger.com (Ahsan) — Mon, 14 Nov 2011 12:55:00 +0000

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