Recipe Source Online

Quality Ingredients: The Key to a Good Recipe

2012-02-13T08:23:00.001-08:00

I learned how to cook at the feet of my parents. My parents made everything from scratch. I was completely unaware that cakes could be made from a mix out of a box. I am still amazed that not everyone knows how to bake a cake from scratch, or whip up some gravy. My father was the Food Editor for the local newspaper during many of my formative years. I had the opportunity to spend time with many cooks, bakers, chefs and restaurateurs in my area because of his job. I picked up many tips, techniques and recipes from these encounters.

One of the most important things to know when baking from scratch is to use the highest quality ingredients available to you. Quality ingredients will produce a quality product. Some people, who are apparently not avid or quality bakers, argue this point. It is unarguable. Yes, I live in the real world. I understand the economy and the price of certain items. If the price prohibits you from purchasing the highest quality item, get the highest quality ingredients that you are able to.
Some of the ingredients in baking that people scrimp on are:

Flour
Sugar
Vanilla extract
Butter
Oil
Chocolate

High Quality ingredients are readily available at many grocery stores.

The best flour for baking is going to depend on several things. First, what you are baking. If you are baking bread you will need flour with a higher percentage of protein. For baked goods that do not use yeast for leavening, such as cookies, pie crusts and cakes you will need flour with a lower percentage of protein. Most of the flours you will need for everyday baking can be found at your local grocery store. All-purpose flour, which as the name suggests, can be used interchangeably with many recipes from breads to cakes is the most readily available and widely used type of flour. It will change the texture of your baked good without ruining it. If a recipe specifically calls for one type of flour, I recommend using that type of flour. If you are going to be baking a cake for a special event, use cake flour. It has the lowest percentage of protein and will produce a much lighter cake than all-purpose flour. King Arthur brand has flours specifically for breads, pastries, and cakes. There are other brands available that are high quality flours, as well.

It is very important to use vanilla extract in your baking, and not imitation vanilla or vanilla flavoring. They can look very similar, so read the bottle to ensure you are getting pure vanilla extract. There are huge differences in the taste and overall quality.

If a recipe calls for butter, use butter. If a recipe calls for shortening, use shortening. If a recipe calls for margarine, find another recipe...(joke). Obviously, use margarine. Butter, shortening and margarine are not interchangeable. In baking cookies, especially, it is important to remember that butter is preferred. It will give a cookie that is not flattened out. I prefer the way baked goods taste with butter. As with all ingredients, make sure to choose the best quality butter, margarine or shortening. Although I do not use shortening very often, when I do I always use The name brand. The quality of the house brands is not comparable.

With chocolate it is important to use the highest quality available. It is easy to find good quality chocolate to bake with on many grocery store shelves. Quality cocoa powder makes a big difference in the taste of your baked goods. European processed cocoa powder is processed differently and is darker. Ghirardelli makes premium chocolate chips for baking. The difference in quality is noticeable just by sight, not to mention the smell or taste. Other brands of chocolate chips are available at grocery stores, as well. Watch out for imitation chocolate chips or baking chocolate. If something says imitation, it is not the quality that you want to bake with.

Try to remember that quality ingredients will produce the highest quality baked goods. Happy Baking!

J Haynes

I am a self-proclaimed foodie and love to cook and bake. I invite you to come visit my recipe websites and try my family dishes and treats for yourself!

http://www.homemadecakerecipesfromscratch.com

http://www.muffinrecipesfromscratch.com

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

Article Source: http://EzineArticles.com/6780106

Quick and Easy Seafood Alfredo

2011-12-30T11:08:00.000-08:00

This seafood Alfredo recipe is easy, simple and relatively inexpensive. It takes as long to cook as the pasta takes to boil!

I love seafood. I like it any way I can get it and I created this easy seafood pasta dish that you can use for a light meal, or as a side dish or an appetizer.

Ingredients:

Shrimp (4 - 8 ounces)
Scallops or crab meat (4 - 8 ounces)
Old Bay Seasoning
5 - 6 whole Mushrooms (diced)
Alfredo Sauce (16 ounces)
1/4 Chopped onions (if desired)
1 TBSP Minced garlic
Grated Parmesan Cheese
Pasta of your choice (Spaghetti, Rotini, Ziti, etc.)
Olive Oil
Parsley flakes or Italian seasoning for garnish.
Spinach (4-6 ounces if desired)

This dish is so quick, you should first start boiling water with salt (or oil) for the pasta. When the water boils, add a handful of pasta, and cook until your desired texture. While this is happening, proceed to cook the sauce as instructed below.

Now, in most of my pasta dishes I like using minced garlic and onions as a base. The first thing to do is clarify the garlic and onions in olive oil, sprinkled with a little bit of Old Bay Seasoning in a 10 - 12 inch frying pan. Reduce the heat to medium and then add the seafood and cook until it is pink. I like mushrooms in mine, and sometimes spinach. But if you add mushrooms and spinach, make sure the onions and garlic are clarified first, and the seafood has already been cooked.

Add the Alfredo sauce. This recipe will make it thick and rich with seafood content. If you prefer more sauce, then add more sauce or milk and butter to stretch it out. Dust with more Old Bay Seasoning, reduce heat and simmer on low.

I prefer to add Italian Seasoning at this point - just enough to powder the top of the sauce and stir. Some people may not want any seasonings in their sauce, so you may prefer to keep some to the side for those who wish to garnish their own, with either the Italian seasoning or parsley.

At this stage, I prefer to melt the Parmesan cheese into the sauce as I do not keep leftovers. However, if you believe this dish will be too much for your family to manage in a sitting, you may want to add a sprinkle of the Parmesan cheese to the dish as it is served hot on the table.

When the pasta is done, add to a plate and cover with the sauce. Garnish to taste.

This is so tasty, that people will swear you stole it from a restaurant!
Enjoy!

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

Christmas Food Menu Ideas

2011-12-19T08:37:00.001-08:00

Remember, many years ago, when the annual Christmas bash, with its bland, predictable menus and boring booze filled the reluctant partygoers with foreboding; when the discerning palate was forced into exile for the duration of the silly season? Such rituals, mercifully, are now a thing of the past, a distant memory.

The fact of the matter is that today's revellers demand more for their money, expectations are high. Now, a random sample of 2011 seasonal set-menus, in some of the most popular restaurants, is sufficient confirmation that Christmas menus have come a long way since those days of inexcusable kindergarten style fodder. And, things, it would appear, are also cranking up in the drinks' department.

As far as wine is concerned, diners are no longer prepared to be fobbed-off with a restrictive festive drinks' list that tends to pander to the tastes of those who only imbibe on high days and holidays. And this, no doubt, has a lot to do with supply and demand, as well as keeping pace with the mouth-watering diversity of modern Christmas fare available this season.

As party menus have become more expansive, so too has the diversity of drinks on offer. Lingering over one's choice of festive aperitifs, cocktails, wines and post-prandials, is now recognised as an important part of the Christmas jamboree.

So, what's the low-down on choosing drinks to complement this year's intriguing and wide-ranging Christmas menus?

Aperitifs: Vodka cocktails are synonymous with seasonal sophistication; especially with a dash of clementine juice and topped with crushed ice. And, believe it or not, Advocaat, this year, is enjoying something of a revival, but with a hint of freshly squeezed lime juice and frosted sugar round the rim of the glass, to ring the changes. And, of course, there's nothing to beat a glass or two of pre-prandial bubbly for creating Christmas ambience...

Main course options

This season's take on turkey: From traditional roasts to light, subtle recipes, from around the world that combine unusual flavours and textures, turkey goes with pretty much any red or white wine; so, be guided by your personal preferences. You can't go wrong, for example, with a quality Chardonnay, for its flavours of honey, figs and nuts; (forget the recent bad publicity surrounding this feisty grape variety - most of it is unfounded). Or, how about a smooth, silky, white Burgundy? New Zealand Rieslings and Sauvignon Blancs lend themselves admirably to turkey dishes, as indeed do quality Alsace Gewurztraminers and dry Muscats, as well as Australian blends of Riesling and Gewurztraminer. Cotes du Rhone reds also make perfect accompaniments for turkey.

Pork: Again a gutsy Chardonnay with its spicy, buttery flavours, or a more delicate, aromatic Sauvignon Blanc would make an ideal partner for all types of pork dishes, traditional and otherwise. If you prefer red wine, go for a decent Merlot or Cabernet Sauvignon.

Goose duck and game: Plump for a rich full-bodied Shiraz, or a blend of Shiraz and Merlot or Cabernet Sauvignon to accompany traditional roast goose, duck or game. A classy Bordeaux or Barolo would go particularly well with goose. Or, how about a seductive Pinot Noir? For Pacific Rim influenced dishes such as crispy roast duck or recipes prepared with delicate oriental herbs and aromatic seasonings, hints of coconut, lime leaves and five spices flavours, choose any crisp, un-oaked reds or whites.

Beef and lamb: Cabernet Sauvignon, French Syrah, New World Shiraz or Merlot are your best bets to accompany beef and lamb. But, avoid, cheaper options, they are likely to disappoint. A quality Chateauneuf du Pape could do justice to a juicy joint of beef.

Vegetarian dishes: This is where organic wines come into their own. A crisp, elegant Sancerre would go well with most festive vegetarian dishes, particularly the more spicy oriental style cuisines. Or maybe, opt for grape varieties with a hint of spiciness, such as Grenache, Pinot Noir and Gamay.

Christmas pudding and desserts: If you're not keen on classic, rich dessert wines, such as Beaumes-de-Venise, why not diversify with a sparkling medium dry white wine, or even a dry sparkling red Shiraz?
Finally, round off the meal, with a glass of best port. This is one area of choosing drinks to accompany a modern Christmas menu that requires no break with tradition! A glass of quality vintage port is hard to beat.

Paul T Gregory works at the TheWrd.com and is eclectic online writer. This article may be reprinted and copied as long as this signature and link are displayed.

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

Interesting Facts About Chocolate

2011-11-29T08:31:00.001-08:00

Chocolate is a sweet which has an extraordinary taste and is loved by many. It is also available in various forms. Besides being edible, there are quite a few interesting chocolate facts.

Chocolate is derived by a process whereby cocoa beans are fermented, dried and ground. The cocoa trees have pods which bare 20-50 cocoa beans. Interesting is the fact that not all cocoa beans have the same taste. These trees grow predominantly in Nigeria, Ghana and the Ivory Coast where the climate is warm and moist.

Chocolate also played an interesting role in Aztec culture, where the name was derived from the word cacahuati, which means 'bitter water. Probably because the made a bitter brew from it by mixing the cocoa with chilies, cornmeal and hallucinating mushroom. The Aztecs also believed that cocoa beans were a source of wisdom and power to anyone who ate due to its origin in paradise. Cocoa beans were also used as a source of currency by the Aztecs.

To some such as Emperor Montezuma from Mexico and the Italian Giacomo Casanova, chocolate was believed to have aphrodisiac powers. In fact the emperor drank a glass of chocolate before going to his harem. It could have seemed that way as chocolate is known to contain some feel-good stimulates such as caffeine.

In humans chocolate is known to be a good source of energy is often used by athletes to restore carbohydrates after a sporting activity. Even though it is high in fat, chocolate does not raise blood cholesterol. Theobromine, a stimulant found in chocolate is able to increase low sugar levels in humans, but is highly toxic to dogs and cats. Chocolate does not cause headaches or acne as many believe, and very seldom causes an allergic reaction.

Cocoa butter, the fat extract from roasted cocoa beans can be used as a massage cream and to make white chocolate which is devoid of caffeine.

Economically, about 600 000 tons of cocoa beans is consumed each year has a revenue of $20 billion per annum.

This remarkable substance has even found its way into movies and the literature. It was used as blood in the movie the "Psycho" and appears in the novel by Roald Dahl as well as in the novel by Joanne Harris.
So besides enjoying chocolate as a tasty snack, I hope you were also able to enjoy some of the chocolate facts that we shared with you.

Get to know more on chocolate facts.

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

Photo Courtesy of Hungry Happenings. Visit Hungry Happenings to see how they made these great little Chocolate Books...

Gravy Recipe for Roast Turkey

2011-11-21T06:20:00.001-08:00

If you need a refresher on how to make Turkey Gravy, here it is!

Sweet Potato Pie Recipe

2011-11-18T14:55:00.001-08:00

4 eggs, slightly beaten
2/3 to 1 cup sugar, white or brown
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
1/2 cup butter or margarine, melted
2 2/3 cups mashed sweet potatoes; if stringy, use a ricer
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
3 cups milk

Beat eggs. Add sugar, spices and other seasonings. Add potatoes, flour,
milk and butter. Mix well and pour into 2 unbaked, 9 inch pie shells. Bake
40 to 50 minutes at 375 . Test as if baking custard pie.

Thanksgiving Turkey Roulade Recipe

2011-11-17T07:51:00.001-08:00

ArticleCity.com Videos

Excellent and entertaining video on a Thanksgiving Recipe with at twist.

Thanksgiving Turkey Recipe: How to Cook A Thanksgiving Turkey

2011-11-13T08:16:00.001-08:00

Just in case you need a little refresher, a great video from YouTube on how to cook a turkey. Enjoy...

Stuffed Thanksgiving Pumpkins Recipe

2011-11-08T06:04:00.000-08:00

       8                    Pumpkins, baby
      1/3   c            Vegetable stock or water
      1/2   c            Onion -- finely chopped
     2      lg           Garlic cloves -- minced
      1/2   ts           Sage leaves, dried
      1/2   ts           Thome
      1       c            Bread crumbs, whole wheat
      1/4   c            Pine nuts -- toasted (opt)
      1/3   c            Celery -- finely chopped
      1/4   c            Apricots, dried -- chopped
      1/2   c            Nutritional yeast flakes
                           -grated
                          Soy sauce, low sodium -- to
                            taste

Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.

In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but
not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remeove from    heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be
baked separately in a lightly oiled baking dish.)

Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split. Serves 8.

Simple Recipes for Chilly Weather

2011-11-06T19:47:00.000-08:00

Do the cold months of late fall and winter have you down? Pick up the mood with some home cookin'! When the weather starts to turn, so does our taste for food. We begin to crave those special foods that seem just right during cold temperatures. Apples, pumpkins, stews, turkey just sound so desirable. In this article, I'd like to share some of my favorite simple recipes for the season for those cold weathered days when you need to warm up your house and your heart with something aromatic and flavorful.

Pumpkin Fritters Recipe

Sounds like a great treat doesn't it? It is. These are warm, festive and finger-licking good.

You will need:

1 1/2 cups shredded pumpkin
2 cups buttermilk
3 eggs, whisked
1 tsp. salt
1 1/2 cups flour
2 tsp. baking powder
oil for frying
confectioners' sugar for garnish

Directions:

Whisk together the eggs, milk, pumpkin, salt, flour and baking powder.
Preheat the oil for frying to approx. 350F. Deep fryer is best, but if not using one, make sure to fry all sides of the fritters evenly.
Drop large spoonfuls of batter into the oil.
Cook for no longer than 5 minutes.
Remove from oil and set aside on paper towels to drain.
Plate and sprinkle with confectioners' sugar and serve while still warm.

Simple Beef Stew Recipe

Nothing better than a savory beef stew for those cold nights. This will make a simple dinner to feed an entire family.

You will need:

1lb. beef of your choice, cubed
1 small onion, chopped
3 celery stalks, chopped
10 chopped baby carrots or two carrots, chopped
2 cloves garlic, shredded
1 tsp sea salt
1 tsp. rosemary
1 tsp. cayenne
1 beef bullion cube
1 bay leaf
2 potatoes, cubed
1/2 cup flour
3 cups beef broth
2 cups water

Directions:

In a large pot, brown the beef, onions, salt and garlic over medium heat for approximately 7 minutes, stirring occasionally.
Add the flour and stir until blended.
Add the liquids, bullion, spices, bay leaf and potatoes.
Bring to a boil.
Cover and reduce to a simmer for 45 minutes.
Add the celery and carrots.
Cook for an additional 10 minutes.
Ready to serve!

Oven Roasted Turkey Recipe

How to make a simple Thanksgiving or Christmas turkey!

You will need:

1 turkey (approximately 18 pounds)
1/2 cup butter (unsalted is best), melted
salt and pepper to taste
at least 1 1/2 quarts turkey stock
8 cups stuffing, prepared

Directions:

Preheat oven to 325F.

Place rack in the lowest position of the oven.

Remove the turkey neck and giblets, rinse the turkey, and pat dry.

Place the turkey, breast side up, on a rack in the roasting pan. Fill the turkey with stuffing without cramming.

Brush melted butter all over skin and then sprinkle with salt and pepper.

Loosely cover the turkey with aluminum foil.

Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.

Baste the turkey every 20 minutes or so with pan liquids (This is important to ensure your turkey comes out moist).

Add more stock when your basting liquid is used up.

Remove foil after 2 1/2 hours.

Roast until a meat thermometer inserted in the meaty part of the thigh reads 180F (about 4 hours later).
Transfer the turkey to a serving platter, and let it stand for 30 minutes before carving.

See more cold weather recipes at Simple Recipes.

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

Pumpkin Chocolate Cheesecake Recipe

2011-11-04T05:46:00.000-07:00

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
2 tablespoons granulated sugar
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

FOR CRUST:
PREHEAT oven to 350º F. Grease 9-inch springform pan.

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

FOR CHEESECAKE:

MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature.

BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

2011-11-02T06:27:00.000-07:00

Ingredients

3/4 pound skinless, boneless chicken breast
2 tablespoons olive oil
2 large onions, diced
3 large carrots, diced
2 medium parsnips, diced
1 bulb fennel, trimmed and diced
4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 (15 ounce) can black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley

Directions

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through cooking. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel. Cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.
Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.

This recipe courtesy AllRecipes.com

Easy Chocolate Cake Recipes

2011-10-22T16:35:00.000-07:00

Crepe is a type of very thin pancake, usually made with wheat flour. It is immensely popular in France and considered a national dish. Crepes are served with a variety of fillings which range from sugary to elaborate savoury fillings. Innovation is the key and chefs have come up with a wide variety of unusual fillings and crepe recipes. The French Crepe with Vanilla Ice-cream filling is a rather delicate dish and sure success to fine dining. The recipe for this dish is mentioned below.

Ingredients

· 250 ml Whole Milk
· 150 grams flour
· 2 large Eggs
· A pinch of Salt
· 1 Tablespoon Sugar
· 1 Tablespoon Vegetable Oil or Butter
· 1 Tablespoon Vanilla Extract
· Vanilla Ice Cream

Description

Put all the Ingredients for the Crepe, except the Vanilla Ice cream in a mixing bowl and blend with a stick blender until the batter is smooth. Grease a cast-iron pan or a non stick pan over the flame and then apply the batter. Flip the crepe when one side is light brown and cook evenly. Cool down the Crepes Completely. Upon cooling, put one scoop of Vanilla Ice cream at the centre of every crepe and fold into a square pressing gently from all sides. Freeze the filled crepes for about 20 minutes in the freezer. Make sure that they are firm but not completely frozen. Prepare the sauce by adding 2 tbsp sugar, 2 shots Irish cream, 1 espresso and 2 tbsp chocolate sauce into 1 tbsp melted butter in a frying pan.

Serving on Plate

Cut each Crepe in 2 triangles and drizzle the sauce over it. Decorate the serving dish with banana scoops, cactus pear and star fruit.

Chocolate Truffle Sour Cream Bundt Cake

This cake is an amazing combination of chocolate and sour cream. This cake is sure to impress your guests and is definitely a party knockout. It is sure to add a whole new definition to fine dining. The recipe for this wonderful truffle cake is mentioned here.

Ingredients

· 2 ½ cups wheat flour
· 1 tsp powder espresso
· 1 cup cocoa powder
· 350 grams unsalted butter
· 3 cups sugar
· 1 cup sour cream
· 1 cup boiling water
· 5 large eggs
· 1 tsp vanilla extract
· 1 tsp baking soda
· ½ tsp salt

For the chocolate truffle
· ¼ tsp vanilla extract
· ½ tsp cocoa powder
· 2-3 tsp powdered sugar
· 2 tsp unsalted butter
· 170 grams dark chocolate

Directions

Sift together the flour, cocoa powder, baking soda, salt and espresso powder. Melt the butter and beat until creamy. Add the sugar and beat until light and fluffy. Add eggs, one at a time and continue whisking. Add vanilla extract and continue beating. Add 1/3 portion of the flour mixture and mix. Add half the sour cream. Add another 1/3 portion of flour mix followed by sour cream and then the last portion of flour mix. Finally add the boiling water. Continue beating at every stage. Grease the Bundt pan with butter and sprinkle some cocoa powder evenly across the surface. Add the batter to the pan and bake in a preheated oven for 50-60 minutes at 350°F. Allow the cake to cool slightly, sprinkle powdered sugar and it is ready to serve.

Hello,my name is Srdjan and if you're interested, learn how to easily bake a delicious and healthy chocolate cakes, especially for diabetics, Easy Chocolate Cake Recipes gives you a fantastic tips for making the original, rich and yummy chocolate cakes and desserts.

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

Welcome Fall With These Old Fashion Soup Recipes!

2011-10-20T07:47:00.000-07:00

There is just something about Fall that tends to bring out a desire for soup. Personally, I could eat soup everyday; it is one of my favorite things to eat. I went through some of my old recipes and thought I would offer some soup recipes you might not have in your current files. How about some Old German Green Bean Soup? Ham, green beans, potatoes, onion, and bacon are among the yummy ingredients. A totally different soup is the Hungarian Goulash Soup made with round steak and a tomato broth. Both are worth trying! Delicious.

OLD GERMAN GREEN BEAN SOUP
This recipe is older than my children and I am the grandmother of seven, one in college!
2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

HUNGARIAN GOULASH SOUP

3 tbsp butter
1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each)chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream

In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.

Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.

To serve, place into bowls and top with a dollop of the sour cream.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/

For her slowcooker and crockpot recipes visit http://grandmasslowcookerrecipes.blogspot.com/

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

Crockpot Recipes - Easy Recipe for Slow Cooked Pulled Pork

2011-10-17T13:01:00.001-07:00

Perhaps the pork month puts you in the mood for some barbecue. What sounds more appetizing is a super tender textured pork meal with taste of a real smoked barbecue - pulled pork.
Pulled pork is usually a nice pork shoulder or butt that is smoked for hours at a low temperature. This easy recipe infuses the pork with a pleasant, smoky barbecue flavor and aroma while slow-cooked in a slow cooker or crock pot. Since I typically add just an ample amount of liquid for my sauce so my meat does not swim in a pool of water, my pulled pork usually ends up a little saucy resulting to an incredibly moist, tasty and tender meat that just falls at the touch of a fork.

Ingredients

6 lbs. pork shoulder or pork butt, trimmed of any excess fat
1 large onion, sliced finely
1 cup ketchup
1/2 cup tomato paste
2/3 cup of apple cider vinegar, or wine vinegar
1/2 cup of brown sugar
4 tablespoons Worcestershire sauce
3 tablespoons mustard
2 teaspoons paprika
3-4 pieces crushed garlic, or 1 teaspoon garlic powder
A dash of cayenne pepper
1 teaspoon salt, add more if needed
1 1/2 teaspoon ground black pepper
3/4 cup water

Directions

Scatter onions on the bottom of your slow cooker, or crock pot then put the pork on top so it sits on the onions. Form your barbecue sauce by whisking all remaining ingredients together in a mixing bowl. Add more pepper or salt if necessary. Pour half of the sauce over the pork. Reserve the other half. Cover and cook on Low for 8 hours maximum.
After the long cooking, remove pork from slow cooker or crock pot and transfer to a large bowl. Cut the meat into strips, or shred with a fork then put back into slow cooker. Cook further for about 5 minutes, or until meat has soaked up sauce just enough. This easy recipe for pulled pork can be held on the "warm" setting in the slow cooker, or crock pot for serving. You may serve on soft sandwich rolls, or plain rice topped with extra barbecue sauce, and a side of coleslaw for some crunch.
At one time I forgot to take the meat out of the freezer the night before to defrost, I've been able to cook the same easy recipe for pulled pork in my pressure cooker, frozen, for about 40 minutes with excellent results. You may also add a healthy dose of liquid smoke to the sauce for a stronger barbecue flavor.

Have a barbecue-filled pork month!

For your slow cooking, find your Dutch Oven, Pressure Cooker or Clay Baker at Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at reasonable prices specializing in Chasseur, Fissler, Romertopf, Piral, Woll, Bosch, Cloer and other great brands. For our monthly specials, sign in for the Chef Wannabee Newsletter Now.

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

Two Easy Chicken Recipes for Amateur Cooks

2011-10-11T14:18:00.000-07:00

Among the different foods to prepare, chicken is probably the cheapest and the easiest to cook. However, there are times when you get tired of eating chicken over and over again especially if your culinary skills are limited to just one or two chicken recipes. If you want to try out other dishes, here are easy chicken recipes that you should consider.

Everybody loves grilled chicken, especially if it is nicely done. But wouldn't it be better if you tried another recipe instead of the one that you usually use? Try one of the easy chicken recipes, the chili chicken which has a blend of spiciness and sweetness that your family will surely love. For the ingredients, you will need about 12 chicken drumsticks with the skin removed, 2 tablespoons of honey, 5 tablespoons of sweet chili sauce preferably Thai sauce and 3 tablespoons of soy sauce. This will serve 12 people so if you need more, make some adjustments with the ingredients.

Preparing chili chicken is definitely very easy. First, you will need to mix the honey, soy sauce and sweet chili sauce in a large bowl. Set aside a small amount of the marinade to use for basting. Put the chicken in the bowl and make sure that the chicken pieces are marinated well. Refrigerate this for about an hour for the marinade to penetrate the chicken. When the chicken is ready, preheat your outdoor grill with medium heat. Put some oil on the grill grate and arrange the chicken pieces accordingly. Each side will take about 10 minutes to cook but you will need to flip them every few minutes while basting with the reserved sauce. When all the chicken pieces are done, serve immediately so that you can savor the taste of this easy chicken recipe.

Another one of the easy chicken recipes that you can do is the mozzarella chicken. This recipe is really simple yet it is very mouth-watering. For this easy chicken recipe, you will need 4 whole boneless chicken breasts, 4 slices of mozzarella cheese, 1 beaten egg, 2 cups of all-purpose flour, 1/4 cup butter, 1 cup of dry bread crumbs, 2 teaspoons of minced garlic, a cup of dry white wine, salt and pepper to taste.

To prepare the mozzarella chicken, you will first need to preheat your oven at 350 degrees F. Using two sheets of wax paper, put the chicken breasts between them and then pound until they are 1/4 inch thick. Afterwards, spread the butter on the inside part of the chicken along with the salt and paper. Put a slice of cheese and roll the chicken, closing it with a toothpick. Do this for all the chicken pieces. Dip the chicken in the flour, next at the egg and finally at the breadcrumbs. Arrange in a layer in a greased baking dish. For the sauce, what you do is to melt the butter and add the garlic. Add the wine to the mixture and let it simmer.

When the sauce is done, pour over the layer of chicken and bake for about 30 to 45 minutes. Mozzarella cheese is indeed one of the easy chicken recipes that will not take too much time and effort to prepare but it certainly is very delicious.

These easy chicken recipes are not just effortless to prepare but you will surely love the taste. So to steer away from the dishes that you always eat, try these easy chicken recipes.

For more information on food and recipes, please visit: Italian Chicken Recipes and Chicken Recipes.

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

Quick and Easy Seafood Alfredo

2011-10-10T16:13:00.000-07:00

This seafood Alfredo recipe is easy, simple and relatively inexpensive. It takes as long to cook as the pasta takes to boil!

I love seafood. I like it any way I can get it and I created this easy seafood pasta dish that you can use for a light meal, or as a side dish or an appetizer.

Ingredients:

Shrimp (4 - 8 ounces)
Scallops or crab meat (4 - 8 ounces)
Old Bay Seasoning
5 - 6 whole Mushrooms (diced)
Alfredo Sauce (16 ounces)
1/4 Chopped onions (if desired)
1 TBSP Minced garlic
Grated Parmesan Cheese
Pasta of your choice (Spaghetti, Rotini, Ziti, etc.)
Olive Oil
Parsley flakes or Italian seasoning for garnish.
Spinach (4-6 ounces if desired)

This dish is so quick, you should first start boiling water with salt (or oil) for the pasta. When the water boils, add a handful of pasta, and cook until your desired texture. While this is happening, proceed to cook the sauce as instructed below.

Now, in most of my pasta dishes I like using minced garlic and onions as a base. The first thing to do is clarify the garlic and onions in olive oil, sprinkled with a little bit of Old Bay Seasoning in a 10 - 12 inch frying pan. Reduce the heat to medium and then add the seafood and cook until it is pink. I like mushrooms in mine, and sometimes spinach. But if you add mushrooms and spinach, make sure the onions and garlic are clarified first, and the seafood has already been cooked.

Add the Alfredo sauce. This recipe will make it thick and rich with seafood content. If you prefer more sauce, then add more sauce or milk and butter to stretch it out. Dust with more Old Bay Seasoning, reduce heat and simmer on low.

I prefer to add Italian Seasoning at this point - just enough to powder the top of the sauce and stir. Some people may not want any seasonings in their sauce, so you may prefer to keep some to the side for those who wish to garnish their own, with either the Italian seasoning or parsley.

At this stage, I prefer to melt the Parmesan cheese into the sauce as I do not keep leftovers. However, if you believe this dish will be too much for your family to manage in a sitting, you may want to add a sprinkle of the Parmesan cheese to the dish as it is served hot on the table.

When the pasta is done, add to a plate and cover with the sauce. Garnish to taste.
This is so tasty, that people will swear you stole it from a restaurant!

Enjoy!

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

Recipes for Crockpot or Slow Cooker Chicken Dishes

2011-10-04T07:01:00.000-07:00

Chicken and your slow cooker or crockpot go to gather like eggs and bacon! Chicken is a favorite in most families and the crockpot or slow cooker is the wise and busy cooks best friend! This recipe for Crockpot Stewed Chicken is an easy way to stew a chicken for a meal, to make your own chicken broth, or to have chicken to include in other recipes as needed. The Chicken Spaghetti recipe combines two family favorites with ease.

CHICKEN SPAGHETTI
4 boneless skinless chicken breast halves
salt and pepper to taste
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1/4 cup water
3 garlic cloves, minced
2 tsp oregano
1 tsp basil
1 tsp sugar
1 cup shredded mozzarella cheese
Grated Parmesan cheese
Hot cooked spaghetti for 4 servings

Generously sprinkle the chicken with salt and pepper; place in slowcooker or crockpot. In a small bowl combine the tomato sauce, tomato paste, water, garlic, oregano, basil, and sugar together well; pour over the chicken in the cooker. Put lid on cooker and cook chicken on low setting for approximately 8 hours.
Remove the chicken from the cooker to a warm platter. Turn cooker to high setting and stir in the mozzarella cheese. Replace lid and cook until the cheese is melted and the sauce is heated thoroughly.
To serve, divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

CROCKPOT STEWED CHICKEN

1 (approx 4 lb)stewing chicken, cut up
4 stalks celery with leaves, cut up
4 cups water
1 small yellow onion, sliced
2 parsley sprigs
1 bay leaf
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
1/4 tsp marjoram
1/4 tsp celery salt

Place all the ingredients in a slow cooker or crockpot. Cover the pot and cook on low setting for 8 to 10 hours. Remove the chicken from the pot. Pour the chicken broth through a strainer and store in the refrigerator in a covered container. Allow to chill. As soon as the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Store chicken in another covered container in the refrigerator to use as needed.

Yield: This will give you about 4 cups cooked chicken and 4 cups chicken broth to use in recipes as you desire.

Enjoy!

For more of Linda's slowcooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com/ For her quick and easy recipes check out another of her blogs at http://grandmasquickfixrecipes.blogspot.com/

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

NFL Football Tailgate Menu: Mop Up Kansas City Ribs

2011-09-14T09:06:00.000-07:00

About the only thing more controversial than which team has the best quarterback -- it's Aaron Rogers of course -- are ribs. Should you choose pork ribs, baby back ribs, beef ribs or short ribs. Should you use a dry rub or no rub? Bake them in the oven, grill or slow smoke them? Sauce or sans sauce? The questions are seemingly endless. One thing is for sure, the Detroit Lions will mop up the Kansas City Chiefs this week.

And speaking of mops, this menu includes baby back ribs marinated in a sweet and sour vinegar mop, smoked over a slow fire until the meat falls off the bone. Finish off the ribs with fire engine red sauce. And what goes better with ribs than coleslaw and baked beans -- not much.

Combine 2 cups of apple cider vinegar with 2 cups of apple juice. Add three crushed cloves of garlic, one chopped onion, and up to four chopped jalapenos, the more you add the spicier the mop. Set aside one cup of the mop in a zip lock bag. Put the rest of the mop in a large zip lock bag with the ribs. Marinate overnight.

Fire engine red sauce sounds complicated but it's actually quite easy to prepare. Pour one large can of tomato juice into a sauce pan, add the juice of a lemon, 2 tablespoons butter, one chopped onion, one chopped red sweet pepper, three chopped jalapenos and 1/4 cup brown sugar. Let simmer until the sauce is reduced by half. That should take about an hour.

Light the grill. When the coals are covered with gray ash, much like the Lions defense is going to cover the Kansas City Chiefs offense, spread the coals apart to lower the heat. Wrap wood chips in aluminum foil. Poke about four or five holes in the foil to let the smoke escape. Add the packet next to but not touching the charcoal. You want it to smoke not burn.

Grill for two hours, basting, or mopping, the ribs every 20 minutes with the reserved mop.
Serve the fire engine red sauce on the side for those that don't like sauce on their ribs.

Coleslaw takes no time to prepare. Add 1/2 cup of mayonnaise to 1/2 cup of apple cider vinegar, 1 tablespoon of celery seeds and 2 tablespoons of brown sugar, honey or white sugar. Add the dressing to one package of shredded cabbage and toss.

Beef up your beans. To each can of beans add two slices cooked crumbled bacon, 1 tablespoon each of brown sugar, ketchup and apple cider vinegar. Heat through.

Take a bite of the ribs while the Lions take a bite out of the Chiefs.

Dee Power is the author of several nonfiction books and the novel "Over Time" Money, love and football, and of course a Green Bay Football Game you'll always remember. Read her partner's blog Glory Years

Once More about the most recent Green Bay Game

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

Delicious Easy Salad Recipes: Cucumber Salads and Green Bean Salad

2011-08-03T08:20:00.000-07:00

Salad recipes that you can make quickly and easily and they are delicious, too. Use those garden veggies for two different cucumber salad recipes. One uses cucumbers, tomato, bell pepper and onion, a perfect garden salad. The other is similar yet very different. Another popular garden vegetable is green beans. So we offer a green bean salad recipe, too.

QUICK AND EASY CUCUMBER SALAD

This salad is perfect for picnics as it has no mayonnaise and will keep well. It is a great make-ahead salad.

1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped sweet onion
2 tbsp lime juice
2 tbsp red wine or cider vinegar
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, combine the cucumber, tomato, bell pepper, and onion.

In a small bowl, combine the lime juice, vinegar, dill, salt, and pepper with a wire whisk. Pour the dressing over the vegetable mixture in the large bowl; toss to coat all vegetables. Cover and refrigerate 15 minutes before serving.

Note: Best to serve with a slotted spoon.
Yield: 4 servings.

EASY CUCUMBER SALAD

3 medium cucumbers
2 medium tomatoes
1/2 small red onion
1/2 tsp basil
1/2 tsp dill weed
1 tbsp chopped fresh parsley
apple cider vinegar

Peel cucumbers, slice in half lengthwise and scoop out the seeds. Cut cucumbers into bite-sized pieces, dice the tomatoes, and finely chop the onion; toss together. Sprinkle the basil, dill weed, and parsley over the vegetables. Add just enough of the cider vinegar to coat the vegetables and toss to mix. Chill a few minutes before serving, if possible. This will allow the flavors to mix.

Yield: 4 to 6 servings

EASY GREEN BEAN SALAD

1 lb fresh green beans, whole
1 teaspoon salt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
2 green onions, thinly sliced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Lettuce leaves, if desired
Shredded Mexican Blend cheese for garnish, if desired

In a saucepan with a small amount of water to steam, place the green beans and salt. Cover and cook 7 to 8 minutes until crisp tender. Immediately drain and rinse in cold water. Drain from cold water once cooled.
In a bowl large enough to toss the green beans, combine he oil, lemon juice, green onions, pepper and paprika. When well combined, add the green beans and toss to coat well. Serve on a bed of lettuce leaves, if desired. Sprinkle with the cheese for color and flavor, if desired.

Yield: 6 servings

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/. For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Article Source: http://EzineArticles.com/6444418

Grilling Chicken - The Best Recipes for Stuffed Chicken Breast on the Grill

2011-07-14T15:16:00.000-07:00

These grilled food days, nothing sounds so enchanting than a skinless and boneless chicken breast stuffed with not only herbs and spices, but the most delicious ingredients known around the world. Imagine how the combo of delicious delicacies enhances the flavors of stuffed chicken breast on the grill rendering nutritious and festive tasting chicken dishes.

Cherry Balsamic & Mushroom Grilled Stuffed Chicken Breasts
Ingredients

4 boneless and skinless chicken breasts, pounded thin
1 cup cherry balsamic grilling sauce
8 tbsp. fresh cherries, pitted and chopped
4 slices of cheese
8 slices shitake mushrooms, grilled and roughly chopped
Fresh cherries to garnish
Salt and pepper

Directions

Sprinkle top of each chicken breasts with salt and pepper, put one slice of cheese, 2 slices of mushroom and 2 tablespoons of the chopped cherries. Roll up closely and secure with a skewer. Brush with the balsamic grilling sauce and grill until cooked from side to side, about 6-8 minutes per side. Drizzle with cherry balsamic sauce and dress up with fresh cherries. Serve alongside fresh greens and rice, if desired.

Grilled Mango Chicken Breasts with Fresh Mango Butter
Ingredients

For grilled chicken and mango butter

6 boneless chicken breast halves
100gm onions, thinly sliced
200 gm fresh ripe mangoes, chopped
100gm butter, set to room temperature
5gm garlic, minced
25gm parsley, chopped
Salt and pepper to taste

For the mango glaze

300 ml mango juice
50 ml honey
100 ml hot chicken stock
5gm garlic, minced
Salt and pepper to taste

Directions

Mango butter:
Cream butter over heat. Add the chopped mangoes and parsley then fold. Place it on a butter paper, or cling film. Roll and refrigerate.

The grilled chicken:
Heat oil in a saucepan and brown the onions and garlic. Pound chicken breasts to the same thickness and season with salt and pepper. Place a little sautéed onion on top. Cut the chilled mango butter into roundels and place them on the chicken. Fold and secure with a toothpick. Grill 15-18 minutes, or until chicken is no longer pink.

The mango glaze:
Mix the mango juice, honey and chicken stock. Season with salt and pepper, and cook until thick and syrupy. Glaze over grilled stuffed chicken and serve hot with raw mango-tossed potatoes and sautéed vegetables.

Shrimp and Crab Stuffed Chicken with Seafood Sauce
Ingredients

4 chicken breasts, skinned and boned
1/4 pound fresh mushrooms, chopped
1/4 cup finely chopped green onions
2 tablespoons margarine or butter
1/2 of a 4-ounce can small shrimp, chopped
1 cup cooked crabmeat, flaked
1/4 cup crushed cracker crumbs
1/4 cup dry white wine
2 tablespoons parsley, chopped
2 tablespoons dry white wine, for basting
Seafood sauce

Directions

In a cast iron skillet, cook mushrooms and green onions in margarine until tender. Remove from heat. Add the shrimps then stir in crabmeat, cracker crumbs, wine, and parsley, mixing well. Spoon about 1/4 cup of the stuffing mixture onto each of the chicken breasts. Roll up and secure with toothpicks. Place the stuffed chicken in a grill pan and place the pan in the cooking grill. Cook 35-40 minutes, or until chicken is cooked. Baste once with the wine. Serve with rice and your seafood sauce.

Find Cast Iron Fry Pans and Grills at Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at reasonable prices. Specializing in the highest standard Chasseur Cast Iron. Sign in for the Chef Wannabee Newsletter for special coupons off all Chasseur items. Terry Retter-Managing Editor, Chefwannabee.com

Article Source: http://EzineArticles.com/6416906

How To Have Quality Family Time With A BBQ Grill

2011-07-08T07:37:00.000-07:00

It's a hard slog being a parent sometimes and on occasions it can get you down but there's nothing greater than spending time with your children making things and simply enjoying the experience.

Being at work during the week can make weekends a bit of a rush and I'm as guilty as the next man for trying to do too much, pack it all in at 100 miles an hour and not actually savor the moment. I envy guys who can sit and talk with their children, patiently play with them because I find it difficult to slow down, yet when I discipline myself to do it, more often than not I find that I actually enjoy it and find it relaxing too.

Imagine my surprise this last weekend when I heard myself saying we were going to all make burgers together. I had two contrasting emotions immediately:

What am I saying?
This could be fun!

I went quickly down to the store and bought some ground beef, gave everyone a dish and a hunk of beef and then said, "what do you want to put in it?"

I was amazed and the ingenuity of my kids and the fun we had.

My daughters raided the refrigerator for whatever they could find, we even managed to include some leftover mango chutney from the lamb rogan josh that I'd cooked the night before! I was also amazed at their knowledge of what might go well together, particularly the herbs and spices.

How about this for a list of ingredients:

Grated cheese
Chopped mushrooms
Chopped bacon
Mango chutney
Bird's Eye chili
Chopped capers
Crushed garlic
English mustard powder
Worcestershire sauce
Salt and pepper

That's just one example. There were others with chopped onions and paprika and some very simple ones with just ground beef, chopped bacon and seasoning. It was amazing to see the imagination and the education that you can actually make you're own burgers, they don't have to come from the supermarket and home-made burgers taste just great!

To cap it all off, we all had to get our hands in there and mix our ingredients up, shape our patties and finally cook them. If you could think of anything kids like better than to make something then you're a better man than I but in this case not only did we do all that but then we actually sat down together as a family. After all, we had to taste our own and each other's creations and then discuss and decide who had made the best.
For safety's sake I did the grilling although the kids did get a chance to flip their own burgers.

How often in today's day and age do we find ourselves living in disjointed families? Well thanks to the burgers and the BBQ grill, we had fun all afternoon and a meal together all seated around the table and you don't see that often these days?

Paul Yates has written many grilled hamburger recipes and he also writes gas grill recipes in abundance. Recently Paul produced his own set of homemade smoker plans.

Article Source: http://EzineArticles.com/6398855

Delicious Pasta Sauce Recipes

2011-07-07T11:46:00.000-07:00

CHOOSING PASTA SAUCES

The variety and range of sauces that can be served with pasta are seemingly endless. They vary from minimalist sauces, such as garlic and olive oil, to light vegetable sauces, shellfish sauces, robust meat sauces, and rich and creamy sauces containing eggs, cheese and nuts.

When choosing the appropriate pasta shape for a sauce, there are no hard and fast rules. Some regional dishes are always made with the same pasta shape, such as fettucine all'alfredo, tagliatelle bolognese and penne all'arrabbiata, and it is rare to see them served with anything other than the named pasta. These classic dishes are few and far between however and, with the increasing number of different pasta shapes on the market it can sometimes be difficult to know which shapes and which sauces will go well together.

Long, thin pasta is best served with either a thin, clinging sauce, or one that is smooth and thick. If too thin and watery, the sauce will simply run off the long strands; if too chunky or heavy, it will fall to the bottom of the bowl, leaving the pasta at the top. Clinging sauces made with olive oil, butter, cream, eggs, finely grated cheese and chopped fresh herbs are good with long pasta. When ingredients such as vegetables, fish and meat are added to a smooth thick sauce, they should be very finely chopped.

Short pasta shapes with wide openings, such as conchiglie, penne and rigatoni, will trap meaty or spicy sauces, as will spirals and curls. Egg pasta has different properties from plain pasta and goes especially well with the rich creamy and meaty sauces that are popular in northern Italy. Fresh homemade egg pasta absorbs butter and cream and makes the sauce stick to it. Almost any pasta is suitable for the classic Italian tomato sauce.

BOLOGNESE SAUCE

Ingredients:

1 small onion
1 small carrot
1 stalk celery
bunch of parsley
½ lb ground beef
1 small can of tomato paste
½ cup red wine (optional)
olive oil
salt and pepper
beef or chicken broth (optional)

Directions:

Chop all the vegetables (hold the parsley) very fine and sauté them in the olive oil until translucent. Add the ground beef. Stir well and cook for about five minutes or until the meat is separated and browned. Add the tomato paste and mix well until all the ingredients are coated. Add the wine (optional) and the salt and pepper.

Cook for few minutes more, then add about a cup of water (or broth). Bring to the boil, then reduce the heat and simmer on a low heat, until reduced.

Note: add a bit more liquid if you think it's too dry.

SUGO

Serves 4

Ingredients

1 cup (250ml) extra virgin olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra to serve
1 tsp sugar
Salt & freshly ground pepper

Method

Heat 1/2 the oil in a large saucepan. In batches, cook the meat until lightly browned. Remove from the pan.
Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.

Add pasta, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring often, for 1½ hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.

Hi, I'm Livio Moretti, I've been cooking and enjoying pasta dishes for many years! I have a website with lots of information and delicious recipes for making pasta. Please check it out here:

http://www.recipewithpasta.org/

Article Source: http://EzineArticles.com/6308027

How To Green Your Summer Barbecue!

2011-07-02T05:25:00.000-07:00

If you haven't already fired up your grill this summer, chances are you will once July 4th rolls around. 60 million Americans get their grills going on summer holiday weekends! Clearly, barbecues are an awesome way to get everyone together to enjoy each other's company and the weather. But have you ever thought of how to make your weekend barbecue a little greener? Here are some tips that maybe you haven't thought of. Read on for a "how to" on making a green barbecue.

Grill with a gas or electric grill. If you already have a charcoal-burning grill, consider investing in a gas or electric grill when you're old one isn't doing the job anymore. Although charcoal grills deliver that mouth-watering smoky flavor we all love, it emits carbon monoxide and soot as it burns. If you do have a charcoal-burning grill, be sure to look for eco-friendly charcoal. Lump charcoal is made from hardwood and produces less ash than briquettes. Fortunately, there is some lump charcoal that is FSC-Certified!
Use eco-friendly dinnerware and utensils. Although it is the easiest thing to do to just whip out the paper plates and plastic cups, look into getting some biodegradable dinnerware. They are starting to be just as common as common paper and plastic dinnerware (and they usually look nicer, too!) The United States tosses about 25 billion polystyrene cups per year! Also, if it's not a huge barbecue, use the dishware that you already have at home.
Use biodegradable garbage bags. People tend to shy away from these since they assume they are more expensive. But they really don't cost much more than regular plastic bags! It's worth spending a few more cents on your garbage bags than contributing to the plastic in the landfills.
Have a designated recycling bin or bag. Make sure everyone knows where the recycling bag is!
Use cloth tablecloths & napkins. So much better than all of that paper! It's much more eco-friendly to use cloth products; after the barbecue you can throw them in the laundry and they're ready for your next big BBQ!
Serve green food. Barbecues tend to be very meat focused. Burgers, hot dogs, chicken...but why not switch it up a little bit? Throw some local vegetables on the grill along with some veggie burgers or veggie hotdogs. Some people aren't too keen on that sort of "meat," so just make sure your "real" meat is green. Wegman's does a great job at giving its shoppers a lot of options. You can get organic, free-range, or grass-fed meat; you could even go to your farmer's market to make sure it's local! For dessert, support a local bakery or serve fresh local fruits.
Serve green drinks. Have pitchers of tap water instead of individual water bottles. If soda is necessary, get the big 2 liter bottles instead of individuals cans. For alcoholic drinks, we're lucky that we live so close to the Finger Lakes that we have awesome local wine and a handful of great breweries! It's the greener choice to get your alcohol locally so it doesn't travel as far, just like your food. For beer, make sure you get growlers (1/2 gallon of beer) so you don't need to recycle individual cans. Rohrbach Brewing Company in Rochester has growlers at many local establishments. Best of all, you can return the empty growlers to the brewery and they'll take care of them for you!

Hopefully you'll end up trying some of these new tips! Your friends will all catch on and make their barbecues greener, too. Get grillin'!

Zach Hussion
Director of Marketing
Sunnking Electronics Recycling

Founded in 2000, Sunnking Inc. is New York States first EPA R2 Certified Electronics Recycling, Data Destruction, & Asset Management company dealing in end of life electronic equipment. Their facilities located in Buffalo, Rochester, and Brockport, NY, specialize in collecting, refurbishing, reselling, and recycling electronic products from residential and commercial suppliers throughout New York State and surrounding areas. For more information please visit our website at http://www.sunnking.com/ or contact us at 1-877-860-7866.

Article Source: http://EzineArticles.com/6383718

Summer Is Here - Have A Safe BBQ By Following These Tips

2011-07-01T20:15:00.000-07:00

During the summer season, one of the most enjoyable activities is barbecue grilling with the family. However, it will be better to consider a number of safety precautions first before undertaking this activity.

Accidental burns concerning embers or heating components of an gas grill is one of the most common, albeit minor, accidents one would experience when grilling. In order to avoid this, the person in charge of the barbecuing should equip himself with the necessary personal protective equipment such as heat resistant oven mitts, tongs with long handles, and reliable matches or lighters. Loose or baggy clothes, especially those with hanging sleeves, are not advisable to be worn during this activity because it can easily catch fire.

The grilling equipment should also be positioned in a place that can not be easily accessed by children and pets. This is to prevent accidental bumping which can cause burns or even cases of fire. As much as possible, barbecue grilling should be done at least 10 feet away from home. Also, trees should be avoided as these can be easily caught by fire which is due to dripped grease and fat in the foods being grilled. Another place that is not safe for barbecue grilling is the garage or one that is near the storage area of flammable objects such as propane tanks and aerosol cans. Thus, having a fire extinguisher is one way to minimize the risk of fire accidents.

When barbecuing, it is very important to be alert to what is going on around you. Children near the grilling area can be particularly dangerous. The grilling area should not be left unattended because otherwise, children playing nearby can come in contact with the hot grill and can be severely burned. That is why it is best advised to prepare everything that will be needed in the grilling activity before starting to heat up the charcoals or turning on the gas grill.

Meanwhile, it is also very important to refer to some instructional manuals if you do not have enough knowledge or experience in barbecuing. This could be a great help especially if you are having a hard time grilling or if you are unable to get the desired outcome. The user manual of the barbecue should also be used to learn tips as well as safety precautions that may help bring an enjoyable time grilling.

For families living in an apartment or in a building unit, conventional grilling is not advisable. In its place, however, an electric grill can be used if you want to do some barbecue grilling indoors. In addition, it is a good idea to ensure that a fire alarm system inside the house or apartment unit is working efficiently if indoor barbecue grilling is done often.

Article sponsored by Housecall Property Inspections, San Diego's premier home inspection company. To learn more tips on how to have a safe and enjoyable summer, visit their blog at http://www.sandiegohomeinspect.com/blog.

Article Source: http://EzineArticles.com/6387094