http://earn-2.com

Coffee Drink Basics

2008-01-16T06:16:00.000-08:00

by: Gary Gresham
When you enter a coffee house, you have a multitude of drink choices like latté, cappuccino, straight shot and caffé mocha just to name a few.

Sometimes knowing what to order can be overwhelming unless you know what you are getting. After all, who wants to pay an outrageous amount of money for a mystery drink that you may not even like?

So http://www.perfectcoffees.com has come to the rescue, and after you read this, you'll have a basic understanding of how the most popular coffee drinks are made and what they are made of.

Most coffee drinks start with espresso and espresso is just coffee that is brewed a certain way. It is finely ground to almost a powder then very hot water is forced through the grounds under intense pressure.

The brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. This produces a strong flavored, but not bitter, concentrated shot of coffee.

Straight Shot
The straight shot refers to espresso coffee and the secret to good espresso is the extraction time, volume, and golden crema which is a thick light brown layer of frothed coffee oils that float on top of a properly extracted espresso.

The short shot or ristretto is extracted to a volume of three-quarters of an ounce. The shorter restricted pour magnifies the essence of the coffee and the chance of any bitter elements being extracted is minimized. If you have ever ordered an espresso shot in Europe they usually serve the ristretto.

The long shot or lungo is extracted to a volume of one and one-half ounces.

The double shot is a 2 ounce shot using twice as much coffee in the portafilter.

The correct way to serve a straight shot is to extract it directly into a warmed demitasse cup. The warm demitasse cup will keep the straight shot warm and prolong the crema. A straight shot is best enjoyed immediately after brewing.

It is rare to see people drinking straight shots of espresso in the US. Most people here drink variations using steamed milk mixed with the shots to make the different coffee drinks listed here.

Espresso Macchiato
The Espresso Macchiato starts with a shot of espresso and then a small amount of foamed milk is spooned over the shot. Macchiato in Italian means "marked," as the espresso is marked with foam.

Espresso Con Panna
This is an Espresso Macchiato using whipped cream in place of the foamed milk. The drink gets its name Con Panna which means "with cream."

Caffé Americano
The Caffé Americano is a drink similar to American brewed coffee. It is made with a single or double shot of espresso combined with 6 to 8 ounces of hot water out of an espresso machine. The result is a very smooth cup of coffee that is much hotter than brewed coffee.

Cappuccino
Cappuccino is made with a fluffy, wet foam, mixed with espresso coffee upon the pour to create a blend of the two flavors. Cold milk is essential, as is expertise in the foaming process. Cappuccino has a large volume of foam making it a light weight drink and less filling.

Caffé Latté
Caffé Latté is similar to the cappuccino but with much less foam and more steamed milk. A latté is made by holding back the foam with a spoon while pouring the frothed milk from the steaming pitcher. The caffé latté is completed by being topped with a small amount of the held back foam.

Caffé latté gets its name from the addition of coffee to milk. For an iced latté, cold milk is combined with the espresso and then the ice is added.

Caffé Mocha
A caffé mocha is made by adding powdered or chocolate syrup to a hot shot of espresso and blended. Steamed milk is then be added to the espresso-chocolate mixture and usually it is topped with whipped cream.

Iced mochas are made with cold milk and the ice added after the coffee and chocolate have been blended.

Flavored Coffee Drinks
Some popular coffee flavors are: vanilla, Irish creme, almond, hazelnut, caramel and fruit flavors such as orange and raspberry. These drinks usually start with a flavored syrup that is mixed with hot espresso and stirred. Then steamed milk is stirred in like in a latté.

An iced version of these flavored coffees made with cold milk instead of steamed makes a delicious cold drink in the summer months.

So now that you know what's in the basic coffee drinks, try one you haven't tasted yet. Who knows, you might find a new favorite.

Copyright © 2004 Perfect Coffees.com. All Rights Reserved.

-------------------------------------------
This article may be re-published "as is" (unedited) as long as the author's bio paragraph (resource box) and copyright information is included. The URLs in the resource box should be set as hyperlinks if used on a web page.
-------------------------------------------

About the author:
Gary Gresham is the webmaster for www.perfectcoffees.comwhere you can purchase quality coffee, tea, cups & mugs, coffee gifts and delicious desserts online. He offers a free monthly coffee newsletter with interesting coffee articles, brewing tips, coffee trivia and recipes at http://www.perfectcoffees.com/newsletter.html

circulated by Article Emporium
Submitted by Dr.Shoukath ND

Make Money Affiliate

Spanish Food - How To Prepare Boquerones

2008-01-08T08:09:00.000-08:00

by: Linda Plummer

Whilst on your travels in Spain and pausing to take a breath from
site-seeing, you have surely experimented with "tapas" at a
welcoming bar.

If this is the case, it is more than likely that you have come
across the small, tasty filleted fish, preserved in olive oil,
sliced garlic and chopped parsley, and highly popular throughout
Spain. This delectable dish is usually known as "boquerones" but,
depending on the area, can also be called "anchoas".

Boquerones are small, fresh anchovies. Accompanied by crisp,
fresh Spanish bread, a glass of ruby-red wine or refreshing
Asturian cider, they are a delight to eat. Moreover - as with
many traditional Spanish dishes which comprise the renowned
Mediterranean Diet - they are extremely healthy.

Like its friend the sardine, the anchovy is an oily fish, packed
full of proteins and minerals, protecting against heart disease,
and "good" for cholesterol. What´s more, in many areas of Spain -
in particular the Mediterranean coast - fresh anchovies are
extremely cheap.

On first coming to Spain, I happily enjoyed many tapas of
boquerones, completely unaware of one fact ... all those little
anchovies I had eaten were not cooked! For a moment, I deeply
regretted asking my Spanish neighbor, Carmen, how to make them!

Fortunately, Carmen went into immediate action and saved the day!
She frog-marched me to the local fishmongers, bought a kilo of the
little fish, took me home and showed me "her way" of preparing
them. They were so delicious that I quickly recovered my passion
for boquerones and have been enjoying them ever since!

Methods for preparing boquerones tend to vary slightly from family
to family. However, the basic principles are always the same.
You first have to clean and fillet the fish, which is simple
enough, but rather tedious until you get the hang of it.

Next, you soak the fillets, either in white wine vinegar or a
mixture of half vinegar and half water. The vinegar will clean
and bleach the fish and also soften any remaining little bones.
Some people sprinkle the fish with salt; others (myself included)
feel that the fish is salty enough already.

The fish has to be left for a good few hours soaking in the
vinegar. Again, this tends to vary, with some Spaniards leaving
them overnight in the fridge and others just waiting a couple of
hours. Also, some families change the vinegar/water-and-vinegar
mixture once during this process, whilst others don´t bother.

Once you have thrown away the vinegar, the bleached fillets are
covered with a good quality virgin olive oil, which will preserve
them. You can add as much, or as little, sliced garlic as you
wish, plus freshly chopped parsley.

So ... here is the actual recipe.

BOQUERONES

Ingrediants:

- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).

Method:

1. Top and tail anchovies.

2. Slit along underside and discard innards.

3. Open out fish.

4. Remove central bone by lifting from tail end upwards.

5. Rinse well.

6. Place a layer of anchovy fillets in a shallow dish.

7. Sprinkle with salt (optional) and pour on plenty of vinegar.

8. Repeat with another layer, changing direction.

9. Leave to soak in vinegar for a few hours or overnight.

10. Pour off vinegar.

11. Very gently rinse fillets.

12. Cover fillets in virgin olive oil.

13. Add slices of garlic and chopped parsley.

It is so pleasant to find something in life that is a delight to
the senses, affordable, healthy and does nobody any harm
(apologies to any vegetarians out there and, also, the little
anchovies ...). So ... do make the most of fresh anchovies
whilst you are in Spain and enjoy!

About the author:
After living in Spain for 20 years, Linda Plummer decided
to compile the information-rich website:
http://www.top-tour-of-spain.com
with its FREE monthly newsletter, "The Magic of Spain".

circulated by Article Emporium

Submitted by Dr.Shoukath ND

http://earn-2.com

Spanish Food - How To Make The Perfect Paella

2008-01-01T09:15:00.000-08:00

by: Linda Plummer
Looking for a traditional Spanish recipe? Without doubt, the
best-known is going to be the prodigious paella ... that tasty,
adaptable, gregarious dish famed throughout Spain and the World.

And, what an impressive choice of recipes exist for a pleasurable
paella: seafood, chicken, rabbit ... or a mixture of all three!
Perhaps you are non-meat eating ... well, just opt for one of the
several vegetarian paella recipes. Bit of a health fanatic?
Then substitute white rice for whole-grain rice or wild rice.

Got a large family and not much money to feed them on? Use
plenty of rice and imagination along with a tasty stock, plus
whatever you can find in the cupboard! I have certainly enjoyed
many paellas where there have been more bones/shells than meat/
seafood! And, very tasty they have been too, the richness of
the company more than compensating for any paucity in the
ingrediants.

So ... how do you go about making the perfect paella? First of
all, you need to choose your rice. The short-grained rice from
Valencia - where most Spanish rice originates - is fine for
making paellas. However, the "bomba" rice grown in the
neighboring region of Murcia, is the "king" of paella rice: again,
short-grained, it has the ability to absorb the stock whilst
remaining firm.

Another "must" is to use saffron ("azafrán") to create the gentle,
yellow color for which this delectable dish is renowned. Yes, it
is possible to buy cheaper, artificial colorings but ... go for
the traditional - it will bestow a wonderful aroma and unique
flavor.

Many Spaniards swear a perfect paella can only be achieved when
using a tasty, home-made stock. Whatever you decide, allow at
least double the amount of liquid to rice. If, during cooking,
the dish becomes a little dry, just add a dash more water or
stock.

Another tip I have been told, on more than one occasion, is to
gently fry the rice for a few minutes before adding the stock,
ensuring that it is well-coated in oil. I think all Spaniards
would agree that, once cooked, it is best to leave your paella to
stand for a good five minutes before serving.

Perhaps the most important ingrediant for making that perfect
paella, is to use lashings and lashings of love whilst preparing
it - for surely, that is something we can all afford - and to
enjoy to the full the marvellous company of those who will share
it with you.

I shall now have to choose a paella recipe to offer you as an
example! I think I will opt for a seafood paella, typical of the
region of Valencia, where I live. The ingrediants are for a
hearty four servings. If you are not a hefty eater, or on a diet,
then reduce the amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Ingrediants:

- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.

Method:

1. Sauté garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poach the seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!

About the author:
After living in Spain for 20 years, Linda Plummer
decided to compile her information-rich site:
http://www.top-tour-of-spain.com
with its FREE monthly newsletter, "The Magic of Spain".

circulated by Article Emporium
Submitted by Dr.Shoukath ND
http://earn-2.com

Smooth Refreshing Smoothies

2007-12-25T06:06:00.000-08:00

2007-09-29T05:42:00.000-07:00

by: Donna Monday

What goes better with a juicy hamburger and a delicious milkshake than a plate of crispy French fries?

Nothing, that’s what. I bet you’ve had countless meals, especially hamburgers, with a side of fries. Now you’re looking to find some recipes that show’s you exactly how to make those tasty diner and fast food restaurant style French fries.

Well, you’re in luck because you can easily find out online how to make fast food French fries – like McDonald’s French fries, curly French fries, sweet potato French fries, oven baked French fries, or baked homemade French fries.

Cooking French fries the traditional way involves grease and you want to be sure to use low-fat cooking oil to cut down on the fat content. There are places online to find French fries makers where you can deep fry them at home in just a few minutes.

Many people enjoy the recipes for seasoned French fries that are baked in an oven and not a frying pan. Cooking seasoned French fries in the oven eliminates most of the extra fat and calories, without sacrificing that delicious French fries taste.

Making French fries to eat at home that taste the same or better than the ones you have when you eat out is easy and fun with the right recipe, potatoes, oil and seasonings.

About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/French_Fries.html

circulated by Article Emporium

Submitted by Dr.Shoukath.ND

Earn Money Online

Resource: http://delicious-recipes2.blogspot.com

Making Hamburger Recipes is Easy and Fun

2007-09-20T00:05:00.000-07:00

by: Donna Monday

When I was a kid Wimpy from the old Popeye cartoon show was one of my favorite characters because he expressed a deep love and obsession with hamburgers on a bun. Wimpy was always looking for hamburgers and wasn’t happy unless his plate was piled high with steaming hot hamburgers.

Even though I could only eat one, I easily related to Wimpy’s love of hamburgers, especially cheeseburgers. As I grew up I discovered how easy it was to make a meal out of cooking hamburgers and putting them on a hamburger bun. Add a little ketchup or hamburger sauce and you’ve got yourself a quick lunch or dinner.

While I’m not sure about the real history of the hamburger (a couple of towns claim to be the home of the original burger) I do know that they’re popularity spread quickly. Online you can find recipes for hamburger pattie or how to make foil hamburgers over fire. But some of the best hamburger recipes don’t even involve a bun.

Online you can find recipes for hamburger stew, hamburger goulash, hamburger casserole, hamburger jerky, hamburger chowder, hamburger gravy, hamburger steak, hamburger with stuffed green peppers, hamburger macaroni soup, hamburger stroganoff, hamburger pie, and other easy hamburger recipes with egg, bread crumbs and onion.

There’s even secret fast food hamburger recipes that expose how to make the popular McDonald’s hamburger, Wendy’s hamburger, and White Castle hamburgers. So, you don’t have to borrow money to buy hamburgers and promise to “pay you back on Tuesday” like Wimpy. You can just whip up one of your yummy recipes the next time you have a craving for the savory taste of hamburger.

About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Hamburger_bestrecipes.html

circulated by Article Emporium

Submitted by Dr.Shoukath.ND

Earn Money Online

***************************

Best Ever Apple Pie Recipes

2007-09-09T22:00:00.000-07:00

by: Donna Monday

What’s the best ever apple pie recipe?

That’s easy. It’s whatever apple pie that brings back favorite memories and creates new ones. Everyone seems to know what their favorite apple pie tastes like, however when it comes to recreating that same flavor, many find that you have to make an apple pie from scratch to recreate that Mom’s apple pie experience.

Fortunately, if you’re looking to make a homemade apple pie, you can find plenty of free apple pie recipes online that will show you how to make apple pie from scratch, including the pie crust, or with already made pie crust.

You can find everything from award winning apple pie recipes to the plain ‘ole delicious classic old fashion apple pie. You can make dried apple pies, Marlborough or Marlboro apple pie, vegan apple pie, carmel or caramel apple pie, glazed apple cream pie, texas apple pie, dutch apple pie, cranberry apple pie, fried apple pie, apple crumb or crumble pie, apple pumpkin pie, and mock apple pie.

Maybe you just need to learn how to make an apple pie filling to put in a ready made pie shell. No problem. There are plenty of easy apple pie recipes that require hardly any time at all. Best of all, when you serve up your own version of hot, homemade apple pie, you’ll be creating some new great memories with each and every bite.

About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Apple_Pie.html

circulated by Article Emporium

Submitted by Dr.Shoukath.ND

Resources: http://delicious-recipes2.blogspot.com

Delicious Recipes - Home Based Small Business

No Bake Cookies Are Easy to Make and Fun to Eat

2007-08-31T00:07:00.000-07:00

by: Donna

Got an urge for a homemade cookie snack but don’t feel like mixing up a bunch of ingredients and baking? No problem। Whip up a batch of no bake cookies to satisfy your hunger craving। No bake cookies are easy to make and involve only a few simple ingredients.

Fresh ingredients like milk, butter, sugar, peanut butter, uncooked oatmeal (rolled oats), cocoa, marshmallows, chocolate chips, raisins and chopped walnuts or pecans are commonly used to make easy no bake cookies. Online you can find many delicious and unique no bake cookie recipes like:

** Chocolate Peanut Oatmeal Cookies ** Chewy Chocolate Marshmallow Cookies ** Chocolate Fudge Oatmeal Cookies

** Crunchy Cereal Ball Cookies ** Old Fashioned Rum Ball Cookies ** Wonderful White Chocolate Cookies Kids enjoy making no bake cookies as well as adults because

it’s literally as easy as mixing all the ingredients together in a bowl, rolling the dough up into balls, and plopping them down on wax paper to cool. The most fun part, of course, about no bake cookies is when you get to eat them! For so little effort, they’re a great big delight for your sweet tooth. About the author:************** Copyright 2004 Donna Monday Love Cookies? All Your favorites here

http://www.best-cookie-jar-recipes.com/circulated by Article Emporium
Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business
***************************

Best Recipes: Eggnog Milkshake

2007-08-20T07:01:00.000-07:00

by: Donna Monday

It’s that time of year again when we all get together and share good conversation, merriment, and great food. Here’s a quick and easy recipe for an eggnog milkshake.

This recipe is delicious and an alternative to traditional eggnog. To cut down on the calories you can use skim milk or low fat milk and low fat ice cream.

Make it more festive by using decorative glasses or mugs and adding a candy cane or cinnamon stick for an extra special treat. Eggnog milkshake only takes a few minutes to make but everyone will think you made a special effort.

Just think how nice it will be to sit down in your cozy living room while the Christmas music is playing and the Christmas tree lights are twinkling and savor the cool, creamy flavor of an eggnog milkshake.

May your holiday be truly filled with warmth and joy.

Eggnog Milkshake

1 tablespoon sugar
Dash salt
1 cup milk
½ teaspoon vanilla
1 scoop vanilla ice cream
Nutmeg

Directions

In blender combine first 5 ingredients. Mix until frothy.
Top each serving with a scoop of ice cream. Sprinkle with nutmeg.

About the author:
Copyright 2004
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com

circulated by Article Emporium

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

2007-07-13T03:28:00.000-07:00

by: ARA

(ARA) - Jamie Oliver, Food Network star and best-selling cookbook author, is on a mission -- to make cooking at home easy and fun for everyone. He bills his new book, “Jamie’s Kitchen,” as a “cooking course for everyone.” Armed with this cookbook, fresh ingredients and a good set of kitchen tools, there is no technique a new cook can’t master.

Jamie Oliver offers the following tips for one of his favorite and most healthy cooking techniques, sautéing, or what he calls “pan-frying:”

1. Get Yourself a Pan and Make It Hot

“The single biggest mistake that new cooks make is cooking in a cold pan,” Oliver explains. “You must heat the pan before you start cooking. If you start to cook before the pan is hot enough, the food steams instead of caramelizing and frying. You want the heat of the pan to sear in the juices, making the food taste better.”

2. Size Matters

“When it comes to frying pans, size matters! If your pan is too small, the ingredients will crowd each other, and they’ll end up steaming instead of sautéing. But if the pan’s too big, all those great pan juices will end up evaporating too fast and you may burn what you’re cooking,” Oliver points out. “So be sure to use the right size pan for the amount of ingredients you have. Also, look for some key features in the pan such as a good heavy bottom that distributes the heat evenly, shallow with rounded sides to make food easy to toss, and an easy-to-hold handle -- long enough to be comfortable to grasp, not slippery, and cool to the touch even when the pan is hot.”

3. Want Less Fat? Use Nonstick Pans

“Using nonstick pans lets you use less oil or butter, which means healthy cooking. To get great flavor, what you really need is a good sear. And a good sear doesn’t necessarily require lots of fat in the pan,” notes Oliver. “When you do this properly, not only do you end up with glorious, flavorful food, but you also seal the juices and the nutrients right in with the flavor and you’re cooking healthy food as well.”

Oliver has just worked with T-FAL to design his own line of stainless steel cookware, the Jamie Oliver Professional Series. The cookware comes with either pure stainless or nonstick coated sauté pans.“My wife loves my new T-FAL stainless steel nonstick pans because they’re easy to clean and the cool little red Thermo-Spot lets her know when it’s ready to go. Her cooking has already improved,” he says.

4. Your Mum was Right! The Gear’s the Thing

“You don’t have to go crazy buying equipment, all you need to cook well is a good set of pots and pans (I’m partial to my own!), a couple of good knives, including an 8-inch chopper, a heavy mortar and pestle, a set of tongs and a speed peeler,” says Oliver.

5. So What’s for Dinner?

“This is the fun part -- planning what goes into the pan. Think seasonally and try to shop for organic products if you can when you’re at the market,” Oliver urges. “Be intuitive; pan-frying is a fast cooking method, so you want things that are thinly sliced and cook quickly (unless you are finishing in the oven.) You can also score thicker cuts of meat and fish to speed up the cooking time and add more surface area to the food. But what gets me going? Chicken marinated in some fresh herbs and garlic that you’ve pounded in a mortar and pestle. Steaks that have been liberally seasoned with salt and freshly cracked pepper. Or this fantastic salmon dish that I am including a recipe for below. “Go ahead guys. Get stuck in!”

Jamie Oliver’s Pan Roast Salmon with Green and White Asparagus, Rosemary, Wrapped in Bundles with Pancetta and Red and Yellow Cherry Tomatoes

“The lovely thing about this recipe is that everything in the pan takes the same time to cook,” Oliver comments. “Try to get the salmon cut no more than an inch thick or it might need a little longer.”

Serves 2

16 spears of asparagus - green or white or a mixture of both

2 sprigs of fresh rosemary

6 slices of pancetta

2 thin salmon fillets, weighing around 7 ounces each

sea salt and freshly ground black pepper

olive oil

a handful of red and yellow cherry tomatoes

a small handful of Kalamata olives

1/2 a lemon

Preheat your nonstick T-FAL frying pan until the Thermo-Spot turns solid red.

Snap the woody bottoms off the asparagus spears and divide the tops into 2 bunches. Add a sprig of rosemary and wrap each bunch up in 3 slices of pancetta to form a neat bundle.

Season the salmon steaks with sea salt and freshly ground black pepper and drizzle with a splash of olive oil. Place the salmon in the hot pan with the cherry tomatoes, the olives and the two bundles of asparagus and fry on each side, turning the asparagus over in the pan from time to time so that the pancetta and salmon brown evenly.

By the time the salmon's cooked, the pancetta should be lovely and crisp, the asparagus just cooked and the cherry tomatoes softened and bursting with sweet sticky juices. Squeeze the 1/2 lemon over the whole dish to finish off, and tuck in! Courtesy of ARA Content
Resource: http://delicious-recipes2.blogspot.com

About the author:
Courtesy of ARA Content

circulated by Article Emporium

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

***************************

Gourmet Cooking Made Easy: Holiday Party Ideas

2007-07-06T09:47:00.000-07:00

by: ARA
(ARA) - More entertaining takes place during the holidays than all the rest of the year put together। Relatives come to visit, friends and neighbors drop by unexpectedly -- this time of year you have to be prepared for a party on short notice.

But with all the other things going on during the season, it’s hard to find the time to cook something nice for your guests। How can you put together a gourmet menu at the last minute?

“You don’t have to be a gourmet chef to cook like one,” says Jill Blashack, president and CEO of Tastefully Simple, an easy-to-prepare gourmet foods company। “I don’t have time to cook, and many other people are in the same position.”

The following are some tips from the experts at Tastefully Simple on how to be prepared at short notice for any kind of gathering this season:

* Archive good recipes। From time to time you run across a recipe that would be great for entertaining: a quick and easy soup, an interesting hors d’oeuvre, a good mulled cider mixture. Keep an active file of the ones you want to try so they are ready for you when you need them. This way you won’t have to scramble when you need to find something to make at the last minute.

* Keep important staples on hand at all times। There are certain items that your pantry shouldn’t be without during the holidays: a variety of crackers, chips and mixed nuts; cream cheese for a cheese ball; sour cream for an easy dip; some fresh spices such as ginger, cinnamon and cloves for mulling and condiments such as mayonnaise, mustard, preserves and chutney. It’s also a good idea to have a selection of beer, wine and soft drinks available.

* Stock some items that can be ready to serve quickly। Even if you don’t like to cook, you’ll be able to whip together a menu that will impress your friends and relatives with the help of a few Tastefully Simple products. Each one is either ready to serve, or can be prepared by adding just one or two additional ingredients.

Ensure your gathering will be a success with these simple, savory dips: Tastefully Simple Spinach & Herb Mix, Garlic Garlic and Bacon Bacon Mixes

1 1/2 cups sour cream
1 1/2 cups mayonnaise
3 large red or green bell peppers
Tastefully Simple Bountiful Beer Bread Mix
12 ounce beer (or any carbonated beverage)
3 tablespoons butter, melted

Prepare all three dip mixes with sour cream and mayonnaise as directed on packaging; chill in separate bowls for 2 hours। Prepare Bountiful Beer Bread Mix with beer and butter as directed on package; cool and cube. Carefully slice tops off bell peppers, seed, core; reserve lids. Fill each pepper with one of the prepared dips. Place filled peppers next to lids on lettuce-leaf-lined plate; serve alongside basket of Bountiful Beer Bread cubes for dipping. Makes 3 cups dip.

You can find hundreds of recipes and find out how to get Tastefully Simple products by visiting http://www.tastefullysimple.com/

Courtesy of ARA Content

About the author:Courtesy of ARA Content
circulated by Article Emporium

Submitted by Dr.Shoukath.नद
Delicious Recipes - Home Based Business
***************************

Holiday java = festive coffee!

2007-06-30T01:08:00.000-07:00

by: NC

(NC)—Why do people call coffee java? Java is an island in Indonesia with a warm, humid climate and rich volcanic soil – ideal conditions for growing coffee. The word "java" caught on after the Dutch colonized the island between 1619 and 1946 and brought the coffee plant to Java. Hence the name!

Hamilton Beach, makers of the BrewStationTM coffeemaker, offers this tasty recipe for a festive cup of java.

Hot Coffee Nog

2 egg yolks

4 Tbsp. granulated sugar

1-1/4 cups hot coffee

2 egg whites

Use a double boiler, placed on stove with burner at medium heat. Half-fill bottom section with water. Put egg yolks, sugar and coffee in upper section of double boiler; stir constantly until hot. Reduce heat and cover double boiler. Beat egg whites until stiff. Put equal portions of egg white into cups or glasses. Pour coffee mixture over egg white portions. Serve immediately. Recipe from: The Coffee Development Group

Visit www.hamiltonbeach.com for more exciting coffee drink recipes and innovative products.

- News Canada

About the author:
News Canada

circulated by Article Emporium

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

***************************

2007-05-17T23:31:00.000-07:00

by: ARA

(ARA) - A wedding shower should be fun for everyone involved: the bride, the guests, and even the hostess. A little advance planning ensures that happens.

First, a bit of etiquette: the shower is usually hosted by the maid or matron of honor, or a close family friend. The guest list should include only people who have been invited to the wedding, unless the shower is hosted by co-workers. Showers are traditionally held a month or two before the wedding; this can be a very stressful and busy time for the bride, so make sure the date fits into her schedule before making all the arrangements.

Showers are supposed to help the bride and groom equip their new home, so they’re often planned around a specific theme: recipe showers, camping showers, linen showers, etc. In choosing a theme, consider things that are important to the bride. Does she love to cook? Consider a recipe party. Does she like to entertain? How about a “stock the bar” shower? Is the couple moving into a new home after the wedding? A tool shower can help them collect the essentials they’ll need. Once you decide on a theme, you can use it to tie in decorations, gifts, even the food and games.

* Invitations

The theme starts here. For a cooking shower, send invitations written on recipe cards, or cut out leaf shapes for a garden shower. Make it clear if guests are expected to bring a certain type of gift.

* Decorations

Your local party supply store is a good place to start, and the Internet is also a great resource. Look for paper goods that carry out your theme -- a floral design for a garden shower, for example. Another good option is to decorate for the shower in the colors the bride has chosen for her wedding.

* Food

Showers usually involve a light lunch or appetizers. Tastefully Simple sells gourmet food products that make it easy to put together an impressive menu. Most of the company’s products require only one or two ingredients to prepare, or can be enjoyed right out of the package. For example, the Creamy Wild Rice Soup mix can be used to make a delicious wild rice casserole that can be the main course of your menu. Or spread softened cream cheese on flour tortillas, top with Tastefully Simple’s Sweet Pepper Jalapeno Jam, roll tortillas, chill and slice into spirals for beautiful hors d’oeuvres.

The company’s Web site has a complete selection of products and more serving and menu ideas. You can even choose Tastefully Simple as your shower theme. A consultant will organize a home taste-testing party, offering samples, easy meal ideas, recipes and serving suggestions. Guests can order for themselves and for the bride.

* Games

People tend to be split into two camps where shower games are concerned -- either they think no shower would be complete without them, or they’d rather visit the dentist than play them. Take your lead from the bride on this one; after all, it’s her party. Check your local bookstore, library, or the Internet for party game ideas. Chances are you’ll be able to find a game that ties in with your theme. For example, if you’re having a recipe shower, you could play the apron game: attach a variety of kitchen utensils to an apron and have the bride put it on and model it for a couple of minutes, then leave the room. Have guests write down as many items as they can remember; the person with the longest list wins.

* Party favors

While party favors are not essential, they are a nice touch. Choose wisely, and your party favors can double as part of your decorative theme. For example, for a garden party, use small potted plants with guests’ names painted on the pots as a place card on the table. When the party is over, guests can take the plant home as a memento. You can also use personalized photo frames, champagne flutes or candles in the same way. If you’re throwing a kitchen shower, send guests home with a tasty treat such as Tastefully Simple’s Spinach and Herb Mix, or their Garlic Garlic and Bacon Bacon dip mixes.

Use these tips to plan the perfect shower. You’ll be a relaxed, gracious hostess and the bride will have a very special day to remember.

Tastefully Simple products are sold through home taste-testing parties. To find a consultant in your area, or for more information on products, visit www.tastefullysimple.com or call (866) 328-6673.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

Circulated by Article Emporium

***************************

Sandwich Rolls

2007-05-09T21:47:00.000-07:00

by: News Canada

2 3/4 cups (675 ml) Five Roses All Purpose White Flour or Never Bleached, or with Wheat Bran

1 tbsp (15 ml) sugar

1 tsp (5 ml) salt

1 tbsp (15 ml) Instant yeast

1 cup (250 ml) water

1 tbsp (15 ml) olive oil

1 beaten egg

Reserve 1/2 cup (125 ml) flour. Mix remaining flour, sugar, salt and yeast in a bowl. Heat water with oil until warm to touch (50ºC/125ºF). Stir warm liquid into dry ingredients. Mix enough reserved flour to make soft dough that does not stick to bowl. Turn out onto floured surface; knead until smooth and elastic about 8 min. Cover; let rest 10 min. Divide dough into 10 or 12 equal portions. Shape each portion into small elongated loaves. Place in tight rows onto greased baking sheet. Cover; let rise in warm draft-free place until doubled in size about 30 min. Brush with beaten egg. Bake at 190ºC (375ºF) for 15 to 20 min.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

- News Canada

About the author:
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

www.newscanada.com
admin@newscanada.com

**************************

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

***************************

Circulated by Article Emporium

Cooking for a Holiday Crowd Made

2007-05-03T04:31:00.000-07:00

Easy (Peasy)

by: ARA

ARA) - The holidays. A time for loads of family, gifts and good cheer. Unfortunately, the holidays also can be a huge headache when it comes to cooking a holiday dinner for a house filled with people. Plus, you’re probably sick to death of turkey and wish you could serve something a little different to your holiday guests. Here’s the thing: you can!

They call me the Naked Chef because I like to prepare easy, no-fuss meals. I reckon the same should go for holiday meals. The perfect holiday dinner can be prepared pretty easily, without a whole lot of extra steps -- especially when you have the right range to work with. Lucky for me, Amana has given me one of their new ranges, and it works just great. You should see it -- this range is the largest one for its size on the market, with 5.22 cubic feet of capacity -- which is large enough to let me prepare an entire holiday meal at once. It’s the size of Royal Albert Hall! On the outside, though, it’s a standard 30-inch range so it fits perfectly in your kitchen with no problem. It’s also easy to use, which is terrific when your kitchen is crazy and overflowing with holiday guests. The U-shaped EasyRack oven rack keeps you from getting burned when taking out a pizza pan or cookie sheet, while the self-cleaning oven makes clean-up a piece of cake. There’s also a warming drawer where I can heat up plates before serving the great meal. Brilliant.

Here’s one of my favorite holiday meals. It’s got it all -- a nice piece of pork, loads of veg and a tasty dessert. Thanks to my Amana range, I cooked the entire thing at once . . . and it was delicious.

Pork Loin with a Great Herby Stuffing

This pork recipe is great for holiday entertaining. You can serve it as a conventional roast, or let it cool, slice it and serve it as part of a buffet. Here’s what you’ll need.

Serves 8-10

1/2 a pork loin, preferably the rib end, off the bone

1 small handful of rosemary leaves, picked

3 heaping teaspoons of fennel seeds

Sea salt and freshly ground black pepper

1 pound, 2-ounces sourdough or rustic bread

2 red onions, peeled and finely sliced

1 small handful fresh sage leaves, ripped up

1 handful of pine nuts

Extra virgin olive oil

4 tablespoons balsamic vinegar

Preheat your oven to 400 degrees. Place your pork loin in front of you and score across the skin with a sharp knife about 1/2-inch deep and about 1/2-inch apart. Using a mortar and pestle, pound up the rosemary and fennel seeds with a tablespoon of salt -- bash the mixture up until really fine and then rub it into all the score marks on the pork. Remove the crusts from the bread and slice it up. I like to toast the bread in a toaster or on a griddle until lightly golden, as this gives the stuffing a really fantastic smoky flavor. While the bread is toasting, slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes, until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Rip your bread into pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Have a taste -- it may need a little more seasoning. Put to one side and allow cooling.

Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting pan and cook in the oven for just over an hour, until crisp and golden or until pork reaches 160 degrees.

Now, as your pork begins cooking, you can prepare these terrific veg dishes. Once you’ve prepared them, pop them in your range alongside the pork and allow everything to cook at once.

Stir-fried Savoy cabbage with garlic and Worcester sauce

This is a really simple and amazingly tasty thing to do with a Savoy cabbage. Worcester sauce (pronounced ‘Wooster’ in England -- don’t ask me why!) is worth looking for. You can find it in the States, but if it’s not in a store near you try using a strong spicy steak sauce instead.

Serves 4

1 head of Savoy cabbage

3 tablespoons of olive oil

2 cloves garlic

2 teaspoons of Worcester sauce

Cut your cabbage in half and cut out the stalk. Place the halves ‘cut side’ down on a chopping board and slice the cabbage up as finely as you can.

Heat a large flat low-sided pan or a wok and add the oil. When the oil’s hot, add the garlic, fry for a few seconds until it turns light brown. Add the shredded cabbage and stir-fry for a minute coating all the pieces of cabbage in the garlicky oil.

Add the Worcester sauce, lots of salt and freshly ground black pepper and continue to stir-fry for another minute or two until the cabbage has wilted slightly and soaked up all the lovely sauce, but it should still have just a little crunch.

Wicked roast vegetables

Roast veg has never been so good! If you can’t find parsnip, try using wedges of pumpkin instead.

Serves 4

4 medium size potatoes

2 carrots

2 parsnips

2 red onions

A handful of garlic cloves

Some rosemary sprigs

Olive oil

Pre-heat your oven to 400 degrees. Peel or scrub all the root vegetables and cut them in half, lengthways. Put the potatoes in a saucepan, cover with salted water and place on the heat. Peel the onions, cut them into quarters and toss them with the carrots and parsnips in a few tablespoons of olive oil. Season well with salt and pepper and spread out in a roasting tray. Cover tightly with foil and place in the pre-heated oven.

When the potatoes come to the boil, carefully lift them out and place in a colander to drain. After the vegetables have been in the oven for 30 minutes, take the tray out of the oven and take the foil off. Add the potatoes, garlic and rosemary and shake everything around a little. Return to the oven without the foil and roast for another 30 minutes or until cooked through and crispy brown.

Baked Pears Stuffed with Almonds, Orange and Chocolate in Flaky Pastry

Last, but not least, the holiday dessert. Here’s one your guests will come back for next year.

You’ll need:

Serves 4

4 perfectly ripe pears

1-1/2 ounces blanched almonds

5-1/2 ounces butter

1-3/4 ounces sugar

Zest of 1 orange

Seeds of one vanilla bean

1-1/2 ounces best-quality bittersweet chocolate

16 sheets of filo dough, defrosted if frozen

Carefully peel the pears and carve out each core from the bottom. This will give you a hole about 1-1/2 inches deep. Put the pears to one side.

Put your blanched almonds into a food processor and whiz up until really fine (or bash with a rolling pin). Put them in a bowl with 5 tablespoons of the butter, the sugar and the zest of the orange. Add the vanilla seeds to the bowl, then mix everything up until nice and smooth. Bash up the chocolate into small pieces, adding these to the mixture as well. Divide into 4 balls and put to the side.

Melt the rest of the butter in a little pan for brushing onto the filo dough. Dampen a clean dish towel and wring it out -- use this to cover the unused filo dough so it doesn’t dry out. Working with one piece of filo dough at a time, spread it out in front of you and brush the sheet with melted butter. Lay the next sheet of filo dough on top and repeat until you have four brushed layers of filo dough. Cut the layered pastry down to an 8-by-8-inch square.

Take a pear and one ball of almond mix and fill the hole in the base, packing the excess filling around the base of the pear. Place in the middle of the filo square, then gather up the pastry around the stalk and pinch tight. You can leave it looking nice and rustic and flopping all over the place, as this will look really good when it’s cooked. Repeat this process with the other pears. Brush the outside of the pastry with any remaining melted butter, then bake on a parchment-lined baking sheet for 25 to 30 minutes, until the pastry is golden and crisp. Serve with the rest of your lovely holiday meal.

Visit www.amana.com for more practical appliance solutions from Amana.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

**************************

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

***************************

Circulated by Article Emporium

A Simple Approach to Entertaining

2007-04-26T00:13:00.000-07:00

by: ARA

(ARA) – Carmen Parmeter wanted to do something different this year for her birthday -- so she called her granddaughter. The 83 year old wanted to throw a party for her friends, but needed some inspiration.

“She has a group of gals who meet to celebrate their birthdays every month,” says her granddaughter Macaille Mahoney. Most of the women all live in the same apartment complex and have been socializing for years.

Mahoney suggested something she thought her grandmother’s friends would enjoy: a party featuring menu items from Tastefully Simple, a gourmet food company that sells products through home taste-testing parties.

In a fun, social setting, guests have the opportunity to taste-test appetizers, soups, breads, main courses and desserts. A representative from the company is available to offer recipe and entertaining tips. It’s an easy and enjoyable way to entertain a group -- especially those who appreciate good food.

Parmeter liked the idea, and enlisted her granddaughter’s help in setting up for the party. She had some doubts about whether she could prepare the food on her own.

“She wanted help making some of the products because she thought it would be difficult, but she ended up making everything -- she did it all,” says Mahoney. “I brought over some paper plates, because she doesn’t drive, but that’s all I did.”

Parmeter was able to easily whip up a menu of dips, bread, soup and desserts with minimal effort. The items are designed to be ready-to-serve, or can be prepared by adding just two or three ingredients.

“Everybody who came thought the food was very good,” says Parmeter, who added that one of her neighbors is having the same kind of party next month.

One of the most popular items at the party was the Bountiful Beer Bread, which can be prepared in hundreds of different ways, simply by adding different ingredients. Here are a few ideas for your next gathering:

Corn Bread

Tastefully Simple Bountiful Beer Bread Mix

15 ounce-can creamed corn

1/3 cup vegetable oil

Combine all ingredients. Bake at 375 F for 50 to 55 minutes. Makes 14 servings.

Bountiful Banana Bread

Tastefully Simple Bountiful Beer Bread Mix

12 ounces Sprite

1 cup mashed bananas

1/2 cup chopped walnuts or pecans

2 tablespoons melted butter

Combine first 4 ingredients. Pour into greased loaf pan, drizzle melted butter on top. Bake as directed on package.

Watermelon Bread

Tastefully Simple Bountiful Beer Bread Mix

12 ounces Mountain Dew Code Red

1/2 cup chocolate chips

Combine all ingredients, pour into greased loaf pan. Bake as directed on Bountiful Beer Bread Mix package.

To find out how to order Tastefully Simple products and gift packs, or to host your own party, visit www.tastefullysimple.com or call toll free (866) 328-6673.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

***************************

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

***************************

Circulated by Article Emporium

Cowboy Themed Parties Ring in Fall with a Yee-haw

2007-04-21T09:01:00.000-07:00

by: ARA

(ARA) - Barbecues are not just for summer anymore, but the rich flavors can be enjoyed year-round and even in-doors. As kids head back to school this fall, a great way to celebrate is with a Cowboy themed BBQ.

“Kids of all ages have an inner-cowboy screaming to come out” says Dotty Griffith, author of “The Contemporary Cowboy Cookbook” and an expert on entertaining and cooking cowboy-style “Whether you are rounding up the gang for a back-to-school bash or just celebrating a birthday, a cowboy themed party is an easy way to engage children, have fun, and create an experience that is sure to be unforgettable.”

Here are a few suggestions to help you “rustle up” a good time:

Lasso the Gang: Create eye-catching, mood-setting invitations with your kids by writing out the party details on construction paper, rolling them up in a colorful bandana and tying with twine. Also, consider finding horseshoes and attaching the invitation to them, or if the invitations can be hand-delivered attach them to a cowboy hat. At the craft store, try to pick up themed stickers or hand stamps to decorate the invitations.

Show-Stopper Props: For the truly adventurous wrangler host who wants a sure fire way to impress the kids, try any of the following rentable props to make them feel right at home on the ranch -- OK Corral entrances, split-rail fences, bales of hay, long-horn steer or buffalo skulls, a covered wagon, three-dimensional farm animals like pigs, cows and lambs and a ranch scene mural for fun photos.

Character Building: Everyone loves to play dress-up, so encourage the children to come to the party donning a western-themed costume, i.e. a cowboy, cowgirl, or sheriff. At craft stores, look for straw cowboy hats and bandanas, just in case someone wants to touch up their outfit during the party.

What’s Cooking: As we all know, children can be very picky eaters. That’s why the simple cuisine of the Wild West – a true American BBQ -- is so perfect, as it can be interactive and fun. To help capture the flavors of the west while putting together a down-home American ranch BBQ for the little cowboys, look for recipes and products that do double duty and will make the your job as head rancher look effortless.

Griffith suggests delighting kids with finger food appetizers like chicken strips and sliced vegetables and recommends using a bold, creamy Ranch dressing like new Wish-Bone Ranch-Up! as a dipping sauce. The dressing does its double duty with its easy squeeze bottle that is great for allowing kids to make designs on their plates and dip away. Pick an easy to serve main dish like hamburgers and allow kids to get creative when topping them with other kinds of easy to squeeze condiments, like colored ketchup or mustard. Griffith also suggests side dishes that are sweet and tangy like a coleslaw or potato salad using Western Dressing, which is known for its sweet and smooth taste. And save the best for last by serving an assortment of ice cream in spatter ware coffee mugs. (For more Wild West recipe ideas, go to www.wish-bone.com)

Serving It Up: Purchase cowboy-themed plates and cups at any craft store; set the table with white paper table cloths and allow kids to draw their favorite western scenes around their eating area. Use colored bandanas as napkins, turn Cowboy hats upside down to use as chips bowls and try to find plastic cowboy figurines at craft stores to decorate the table.

Musical Cowboy Hats: For a sure to please game, play musical cowboy hats and have kids walk around hats until the music stops. The one who manages to get a hat after each round wins.

Ready, Set, Draw: Create a craft area for the children and supply them with all the usual suspects, glue, crayons, glitter, etc, but add a little Wild West flare, by giving them twigs, grass and wildflowers to see what they come up with.

Kiddie Tunes: Divide the children into small groups and have one adult teach each group the words to a favorite campfire song like, “Old McDonald” or “Home on the Range.” After the kids have mastered the tune and the words, have each team put on a show for the other cowboys and cowgirls on the ranch.

Go on now -- round ‘em all up for a celebration that will have them saying, “Ye-haw” for months! For more ranch-inspired recipe and entertaining ideas from Dotty Griffith, visit www.wish-bone.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

************************************************

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

************************************************

Circulated by Article Emporium

Champagne raspberry punch

2007-04-14T21:03:00.000-07:00

by: NC

600 g 1.3 lb package of M&M Frozen Raspberries

625 mL (2-1/2 cups) orange juice

30 mL (2 tbsp) lemon or lime juice

50 mL (1/4 cup) sugar

750 mL (3 cups) champagne or sparkling wine

Or

1 L (4 cups) unsweetened pineapple juice

Thaw raspberries at room temperature; do not drain. Place raspberries with orange juice and lemon or lime juice in blender. Add sugar. Cover and process until smooth. To remove raspberry seeds, pour mixture through a fine sieve; transfer to 8 L / 2-quart pitcher. Stir in champagne, sparkling white wine or pineapple juice. Serve over ice. Makes 12 (150 mL/5 oz servings)

Recipe courtesy of M&M Meat Shops

- News Canada

About the author:
News Canada
************************************************

Submitted by Dr.Shoukath.ND

2007-03-21T23:12:00.000-07:00

by: ARA

(ARA) - If dinner rolls and bread are usually guests at your holiday table, you can save a step and impress your guests by substituting savory stuffing loaves, muffins or balls. Molded stuffing is a tempting two-in-one side dish that is easy, too, since convenient packaged stuffing mix is the perfect foundation from which to start your adventure.

Wowing your guests this way isn’t a new idea, but rather based on a very old, tried-and-true one. The archives that span 60 years of recipes from Mrs. Cubbison’s Foods are full of stuffing balls, loaves and muffins from the early days when the company began publishing its recipes for home cooks. The company was started in the early 1900s by the late Sophie Cubbison -- an outstanding cook who invented packaged stuffing mix.

“Although these recipes take just minutes to make, because they are so interesting looking and tasting and different than what we traditionally serve today, they are showstoppers that draw ‘oohs’ and ‘ahhs’ from guests around the holiday table,” said Leo Pearlstein, a longtime friend of Sophie Cubbison, who now serves on the company’s board of directors.

Convenience is important for today’s cooks who want to emulate antique recipes to the delight of their holiday guests, but who don’t have time to slave over a hot stove. There has been a boon in sales of packaged homemade-style croutons in recent years from popular companies like Mrs. Cubbison’s Foods (prepared from freshly baked bread that is lightly toasted and perfectly seasoned, they are based on recipes invented by Sophie Cubbison in the early 1900s).

Our holiday side dish soiree includes stuffing muffin, loaf and ball recipes from Mrs. Cubbison’s Foods archives dating from the 1950s followed by a distinctive salad recipe:

Fig Stuffing Loaves

2 (6-ounce) bags of Seasoned Cornbread Stuffin’

1 cup melted butter or margarine

1 cup chopped celery, including leaves

1 orange, chopped, including peel (seeds removed)

1 cup chopped dried figs

2 eggs, well beaten

1 cup milk

Combine all ingredients and mix until well blended. Pack mixture into 8 small (4 1/2 by 2 1/2 by 1 1/2 inch) greased loaf pans. Bake at 350 degrees for 35 minutes, or until firm to the touch. Unmold and serve.

Yields 8 single-serving loaves.

Pumpkin Dressing Balls

1 (6-ounce) bag of Seasoned Dressing

1/2 cup melted butter or margarine

1 cup mashed fresh or canned pumpkin

1 teaspoon allspice

3/4 cups water

6 to 8 walnut halves

In a large bowl, combine stuffing mix with melted butter or margarine. In a separate small bowl, blend pumpkin with allspice. Add pumpkin mixture to stuffing, reserving about 2 tablespoons for garnish. Blend in water, mixing well, but lightly. Shape dressing into 6 or 8 balls and place in greased casserole. Top each with about a teaspoon of reserved pumpkin and place a walnut half in center of each. Cover tightly with aluminum foil. Bake at 325 degrees for 35 to 45 minutes, or until firm.

Yields 6 to 8 dressing balls.

Apricot Stuffing Muffins

1 (6-ounce) bag of Seasoned Cornbread Stuffin’

1/2 cup melted butter or margarine

3 eggs, well beaten

1 1/2 cups chicken broth

1/2 cup crumbled crisp bacon

3/4 cup chopped dried apricots

In a large bowl, combine stuffing mix with melted butter or margarine, eggs, broth, bacon and 1/2 cup of the chopped apricots. Spoon mixture into 12 greased muffin cups. Top each muffin with a sprinkling of the remainder of chopped apricots. Bake at 350 degrees for 30 to 35 minutes, or until firm. Cover muffins with aluminum foil if chopped figs on top brown too quickly.

Yields 12 stuffing muffins.

Spicy Cranberry Salad with Feta Crust

1 (6-ounce) box of garlic-flavored croutons

1 1/2 teaspoons olive oil

1/4 cup feta cheese

3 cups mixed greens

3/4 cup dried cranberries

1/2 cup chopped celery

1/2 cup chopped Granny Smith apple, with peel

Italian salad dressing, to taste (approximately 1/4 to 1/2 cup)

Finely crush croutons. In a medium bowl, add croutons, olive oil and feta cheese. Combine well. Divide into six portions. Take each portion and mold as crusts into six individual small salad bowls. In a large bowl, combine mixed greens, dried cranberries, celery, apple and Italian dressing. Mix well. Place greens mixture in each salad bowl, slightly pressing greens into crust.

Yields 6 servings.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

**************************
Submitted by Dr.Shoukath.ND

Delicious Recipes - Make affiliate money

***************************

Circulated by Article Emporium

Wine: A Worthy Teammate for Football

2007-03-19T06:50:00.000-07:00

Wine: A Worthy Teammate for Football

by: ARA
(ARA) - Football and beer go together like baseball and hotdogs, but what about football and wine? Traditionally, wine has been benched on Sundays. But if you prefer to serve your guests something a step up from a can of suds, a nice glass of Cabernet Sauvignon on a chilly, fall afternoon can score a touchdown with your friends.

Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:

Evaluate your Players

First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons.

Select your lineup

Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay.

Make the necessary plays

Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game.

Kim Caffrey’s Favorite Football Party Recipes

Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot

Makes 18 appetizers:

1/2 pound mushrooms, finely chopped

1 large shallot, minced

1 clove garlic, minced

1 small yellow onion, finely chopped

3 ounces fresh Chevre goat cheese

1 teaspoon fresh tarragon

3 tablespoon olive oil

5 ounces frozen spinach, thawed, chopped and drained

1 teaspoon freshly grated nutmeg

Salt and pepper to taste

One package frozen puff pastry sheets, thawed

One egg, slightly beaten

In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.

On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed.

Crab and Artichoke Dip Pair with Stone Cellars Chardonnay

1 onion, chopped

1 package of frozen artichoke hearts

2 tablespoons garlic

3 tablespoons butter

2 tablespoons flour

1 1/2 cup half and half

1/2 cup of parmesan

2 teaspoon lemon juice

1/2 teaspoon salt

3/4 pound of crabmeat

Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish.

Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl.

Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes.

Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered.

Courtesy of ARA Content
About the author:
Courtesy of ARA Content

*********************
Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

*********************

Circulated by Article Emporium

Tips for Eating Healthy This Winter

2007-03-16T00:35:00.000-07:00

by: ARA (ARA) -

It’s easy to eat right during the summer months with an abundance of fresh produce available from a wide variety of sources. But as winter rolls around, those juicy ears of corn are just a memory. That doesn’t mean, however, that you drop your healthy eating habits with the dropping temperatures.

You still need to get your five servings a day of fruits and vegetables. Make an effort to include fruits and vegetables at every meal. Since your options are more limited during the winter months, now’s the time to get creative by trying new recipes as well as sampling produce you haven’t eaten before.

Winter brings a bumper crop of root vegetables like turnips, rutabagas and parsnips; squash; brussels sprouts; and more. Apples and pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help you chase away the winter chill by adding the flavors and healthy benefits of winter produce.

As always, the key to buying the best produce is to know what you’re looking for. No matter what the season, look for fruits and vegetables with good color; stay away from produce with bruising, blemishes, soft spots or shriveling.

For additional help in selecting produce, especially items you haven’t tried before, visit www.aboutproduce.com. This easy-to-use Web site features an “A to Z” guide to produce that includes useful information on the peak season for any given item, nutrition information and selection tips. You can also “ask the experts” if you have a question that isn’t answered on the site. Best of all, the site includes hundreds of recipes that show you how to put the produce to work on the dinner table. From asparagus to zucchini and everything in between, you’ll find it all here.

Here are two delicious recipes sure to warm you up this winter:

Pesto Minestrone

This full-flavored soup is also full of healthy vegetables.

2 cups cauliflower (2 small heads), coarsely chopped

1 1/2 cups zucchini (1-2 medium), chopped

3 cans (14.5 ounces) chicken broth, reduced sodium

1 16-ounce can tomatoes, diced, drained

1 cup elbow macaroni or small pasta shells

3 cups kidney beans or black-eyed peas, drained and rinsed (1 cup dry makes 3 cups cooked) or 2 cans (15 ounces each)

1 cup carrot (1 medium), sliced

1 cup onion (1 medium), chopped

2 tablespoons olive oil (for pesto)

2 garlic cloves (for pesto)

1 cup basil leaves, fresh, loosely packed OR (for pesto)

1 cup Italian parsley plus 1 teaspoon dried basil leaves (for pesto)

1 tablespoon water

Directions

In a 5 to 6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 8 servings.

Golden Apple Oatmeal

Start your day off right with a steaming bowl of this hearty (and heart healthy) oatmeal.

1/2 cup Golden Delicious apples, diced

1/3 cup apple juice

1/3 cup water

1/8 teaspoon salt

Dash of cinnamon

Dash of nutmeg

1/3 cup quick-cooking rolled oats, uncooked

Directions

Combine apples, apple juice, water and seasoning; bring to a boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving. Makes a 1-cup serving.

For more recipes, as well as nutrition and buying information for all types of produce, visit www.aboutproduce.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

******************

Submitted by Dr.Shoukath.ND

Delicious Recipes - Home Based Business

******************

Circulated by Article Emporium

Summer Days Are Happy Days

2007-03-13T09:11:00.000-07:00

by: ARA

(ARA) - Summer -- the farmers’ markets are bursting with fresh fruits, heavenly herbs and vividly colored veg., all ripe and ready to drop into recipes. But the easiest summer food is food you don’t have to cook. Instead of turning on the oven, reach inside your fridge for the best fruits and veg. of the summer.

I keep mine in sight -- easy to do with my Amana Easy Reach Plus refrigerator, where the fresh food section is on top. No need to dig in the bottom drawers to find my figs; with my Amana refrigerator, everything is right where I need it. Here are two of my favorite easy recipes. Enjoy.

Ice Pops

It’s nice to have something cold and fruity in your hand when it’s a scorcher outside, and nothing beats ice pops. When I was a kid, my lovely Nan and granddad ran a village pub in Essex, England. Every year at the start of summer, they used to send me a huge box of about 200 ice pops. We’d store the pops in a big chest freezer outside the storage shed. This made me quite popular with the local kids -- so much so, in fact, that my supplies would dwindle quickly, so I started to make my own ice pops.

Here’s all you need to make some of your own: Buy a couple of those cheap plastic ice pop sets -- you can find them in most kitchen shops. Reach into your fridge, pull out the freshest fruits you have, and squeeze the juice out of them.

Easier yet, dip into the ready-made apple juice, orange juice, pineapple juice or lemonade (I find cocktail combinations also work nicely for the adults -- hard cider makes really tasty ice pops!). You can even raid the kid’s juice boxes if you want; just use the fruitiest stuff you can find. Now, fill up the pop sets with your chosen juice and put the sticks in before freezing. But you don’t have to run out to the storage shed to get them -- just keep the pops handy in your fridge’s freezer section.

That’s it! You’ll be the most popular kid on the block, bar none. For a little variety, throw some fresh strawberries or bananas into your pops before freezing. Or, if you’re having a party and want a delicious and attractive treat for your guests, add a few edible flowers such as violets or nasturtiums before freezing. It’s a fantastic way to get creative with your pops and impress your mates.

The Easiest, Sexiest Salad in the World

Apart from being a great combination, this recipe is a constant success due to the common-sense marriage of salty Parma ham, milky buffalo mozzarella and sweet figs, which need to be of superb quality. The best figs to use are Italian, and the best time to buy them is from June to August, when they’re in season. Greek figs are also good; they’re in season from September to November. Or, if figs aren’t your forte, you can use fresh peaches instead.

Choose figs that look like they’re about to split their skins. Use green or black -- it doesn’t matter. But do keep them fresh. I store figs and greens in my Amana humidity-controlled Garden Fresh crisper drawer. It’s easy for me to see how many figs and greens I have left with the crisper drawers right at eye level.

I use a knife to crisscross the figs, but not quite to the bottom -- one fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. This will allow your dressing to get right into the middle of the fig.

Simply place the figs in a dish, wave around one slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella, rip over some leaves of green or purple basil and drizzle everything with a heavenly dressing. I use a honey and lemon dressing concoction -- just mix six tablespoons extra virgin olive oil, three tablespoons lemon juice, and a tablespoon of honey with a little sea salt and fresh ground pepper. Serve with some spare bread on the table to mop up the juices.

There you have it -- easy, simple, fresh and seasonal. Always a treat, especially if you top it off with ice pops for dessert.

Courtesy of ARA Content About the author:Courtesy of ARA ContentCirculated by Article Emporium

Surviving the Heat of the Kitchen

2007-03-09T08:04:00.000-08:00

by: ARA
(ARA) - You’ve seen aspiring singing idols, survivors in the wilderness and gold-medal athletes. Now meet the Best Teen Chef in America Patricia Homma, who sautéed, roasted and whisked her way to the top award in a national high school Culinary Arts scholarship competition sponsored by The Art Institutes, a leading educator in design and culinary arts nationwide.

After an intense two-hour cook-off, competing with 17 other high school seniors from around the country, Homma, an honors student at Wheeler High School in Marietta, Ga., was awarded the gold medal and a $30,000 scholarship to attend The Art Institute of Atlanta. The competition was held at The Art Institute of New York City.

Homma dreams of having all her family and friends celebrate every holiday at her home, the way it was at her mom’s house growing up in Brazil. After she moved to the United States in 1997, Homma began to watch cooking shows on television after school and was inspired to try some recipes and start cooking for her family. She’s been cooking ever since, for her friends as well. Although busy with work and a local youth group, she still finds time to watch Food TV, where her current favorites are “Iron Chef” and “30-Minute Meals with Chef Rachael Ray.”

Each contestant submitted a three-course menu as part of the entry requirements. Homma’s menu was titled “Tropical Sensations” and featured spinach and mango salad and grilled salmon (recipes below).

Now in its fourth year, The Art Institutes Best Teen Chef in America competition is an annual scholarship program that seeks to spotlight and recognize the most promising young culinary talent in the country. Eighteen high school seniors and would-be chefs were selected as finalists at regional competitions held in March at each of the Art Institutes where Culinary Arts programs are offered. More than $190,000 in tuition scholarships was awarded to the top nine finalists.

Next year’s Best Teen Chef 2004 competition will take place at The Art Institute of California - Orange County on May 22. Deadline for entries is Feb. 13, with local cook-off competitions taking place March 27. To receive information, register at www.artinstitutes.edu/today.

First through third place winners received $30,000 scholarships from The Art Institutes. In addition to Homma, second place finisher Lauren Cianfrani, representing The Art Institute of Philadelphia and Jenny Winiecki, representing The Art Institutes International Minnesota, who finished third, received $30,000 scholarships.

Courtesy of ARA Content
About the author:
Courtesy of ARA Content
Circulated by Article Emporium

Converting a Recipe for your CrockPot

2007-03-06T07:12:00.000-08:00

by: tony buel

Crockpots vary but the low setting is typically around 100
degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for
use in your slow cooker. Some adjusments to cooking times
will be a judgement call on your part, but some simple
guidelines should help. Just follow a few simple rules
and you're on your way.

You should decrease the liquid since it does not boil away
in a crockpot.

Add cheeses and other milk product towards the end of your
cooking since they tend to break down if they are cooked
for too long.

Brown any ground beef before adding to the crockpot. It
will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well.
They will turn mushy if they are cooked too long. You can
cook these separately and then combine them when it's time
to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot
should cook it for 1 1/2 - 2 1/2 hrs at a high temperature
and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot
should cook it for 3-4 hrs at a high temperature setting
and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot
should cook it for 4 - 6 hrs at a high temperature setting
and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be
able to convert a stovetop recipe to its delicious
slow cooking counterpart!

Tony
http://www.my-crockpot-recipes.com

About the author:
Tony has been working diligently to provide
free cooking related resources for the chef
in all of us. His website http://www.my-crockpot-recipes.com
is a labor of love which provides delicious and easy
to make crockpot recipes and related tips and advice.
www.my-crockpot-recipes.com
Circulated by Article Emporium

Crockpot Cooking - Advantages and Disadvantages

2007-03-03T08:01:00.000-08:00

by: tony buel
In my 'un-biased' opinion, the crockpot / slow cooker is one of the most
convenient and easy to use appliances in my kitchen. The time savings
features of the slow cooker and the delicious dinners that have resulted
more than offset any minor drawbacks.

Before I list my top reasons why the crockpot is the most useful appliance
in any kitchen, I will list a few of the areas where it does not perform
as well.

- Large cuts of meat such as boneless prime rib or leg of lamb are still
best when oven roasted.

- Except for stews and chowders, the slow cooker does not cook fish very
well.

- The slow cooker collects a lot of the juices since the steam does not
escape during cooking and these juices can become diluted and watery,
which can affect the flavoring of the food.

- If not careful, a slow cooker can overcook food -especially some of
the more tender meats and poultry.

These drawbacks are relatively minor compared to the positives which
I will list now.

- The slow cooker needs virtually no tending while it cooks, freeing you
up to do other chores or recipes.

- The slow cooker will tenderize less expensive, tough cuts of meat and
make great stews out of them.

- The slow cooker allows you to be out of the kitchen for extended periods
of time -sometimes even all day.

- Burning your food is rarely a problem. The slow cooker will make many
dishes for you better than any other appliance -especially those that tend
to stick to the bottom of a pan.

In my opinion the slow cooker is one of the most under-utilized and yet
superior of kitchen appliances. When used for what it does best, you will
find that you are able to prepare great dishes in less time than you thought
possible!

About the author:
Tony has been working diligently to provide
free cooking related resources for the chef
in all of us. His website www.my-crockpot-recipes.com
is a labor of love which provides delicious and easy
to make crockpot recipes and related tips and advice.
www.my-crockpot-recipes.com
Circulated by Article Emporium

Pesticides, Can we avoid them

2007-02-27T21:22:00.000-08:00

Pesticides, Can we avoid them?
by: anna maria volpi
Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program, show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

Anna Maria Volpi

About the author:
© 2005 www.annamariavolpi.com
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria’s website http://www.annamariavolpi.com/for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter. Permission is granted for this article to reprint, distribute, use for ezine, newsletter, website, as long as no changes are made and the copyright, resource box, and active link to her website are included. Please inform Anna Maria if you use of this article: anna@annamariavolpi.com
Circulated by Article Emporium

Must Haves for Any At-Home Chef

2007-02-25T20:52:00.000-08:00

by: Michael Lansing

With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.

Mixing Bowls

Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.

Pre-Seasoned Cookware

Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.

Specialty Measuring Spoons

If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.

First out Pie Spatula

What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!

Kitchen Companion Guide

Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.

Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.

About the author:
Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.
Circulated by Article Emporium

Frugal Menu Planning--Getting Started

2007-02-22T22:02:00.000-08:00

by: Cyndi Roberts

Getting started making a plan for a week's worth of
meals can surely be a bit daunting at first. It
need not be complicated--though a little bit of
time spent planning will be well worth it!

A good way to start is by looking at what you already
have on hand -- sort of taking a visual inventory.

Next,it's helpful to list on a piece of paper, all the meals
for the coming week.
For example, list all the days, then Breakfast, Lunch,
Dinner, etc.

On this list of meals, write down a main dish and a couple
of side dishes that you want to make, keeping in mind what
staples are on hand in the cupboard and in the
freezer. Try to come up with as many meals as you
can with what you have on hand.

Remember to write down some of the extras you
think you might like to make during the coming week --
such as cookies, snacks or desserts.

Always keep the ads from the local grocery store
handy and plan meals around the weekly specials,
if possible. Don't just think about main dishes; if
bananas are on sale, make banana bread for snacks,
or lunches, for example.

While you are making your menu plan, think about what
will be happening in the next week. Is Friday night
Football Game Night? Plan to have a supper that is
quick to fix. Is Wednesday your day off? That is the
day you might want to try out a new recipe that takes
a little longer to prepare.

Whatever your schedule, plan your menus around it.
And be flexible! If it snows on Tuesday, and you hadn't
planned to make chili until Thursday, you can just switch the
menus around.

Keep your lists, so that in weeks to come, you can be
reminded of some meals your family especially liked
(or disliked!). After a few weeks, you will end up with a
set of weekly menus that you can use over and over.

With your plan in hand, you won't be tempted to
go for takeout because you just can't think of anything
to make for supper. And you won't get caught without
that "one ingredient" you need to make tonight's supper,
so no more last minute trips to the grocery store!

About the author:

Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another"
bi-weekly newsletter and founder of the website of the same name.
Visit http://www.cynroberts.comto find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".
Circulated by Article Emporium

Top Cookie Flavors for Baby Showers and Other Parties

2007-02-18T22:06:00.000-08:00

by: Criss White
Cookies are a very popular treat at any party event and as a snack in general. There are now hundreds of different types of cookies that can be served to your guests and at parties. In case you are having difficulty choosing which flavors to serve, here are the five most popular cookie flavors based on our research study:

1. Chocolate Chip - This should be no surprise but chocolate chip tops the list by a landslide. Every cookie maker offers chocolate chip cookies, a delicious combination of batter and chocolate. Chocolate chip cookies were actually invented in the 1900's by Ruth Wakefield and have remain strong in popularity since then.

2. Fortune Cookies - Fortune cookies have also become popular at many occasions. A simple sweet cookie with a message inside that can be customized for any occasion. The history of the fortune cookie dates back to the 13th and 14th century, when secret messages were placed inside of moon cakes to coordinate an uprising against the Mongols, who were known to have no interest in lotus paste. In the mid 1900's, Chinese railroad workers exchanged happy messages in biscuits instead of cakes for their moon festivals. The first automated fortune cookie factory was started in 1964.

3. Sugar Cookies - Sugar cookies are also popular and embody the simple sweetness that people often think about when they think about cookies. This cookie is one of the easiest to make and is a great treat at kid's parties.

4. Peanut butter cookie - Peanut butter has become a favorite flavor among chidren and adults as well. Although use of peanuts in recipes dates back to the early 1900's, it was not until the 1930's when peanuts became a listed cookie ingredient. Since then, peanut butter cookies have enjoyed popularity at bakeries and cookie shops.

5. Oatmeal cookie - In today's health conscious society, oatmeal cookies continue to remain popular. Although they are not entirely healthy, the typically contain less fat than other cookies and still taste great.

Other popular cookies include Oreo cookies, oatmeal raisin cookies, chocolate cookies, and Girl Scout cookies, which contain a variety of sweet cookie flavors. Whichever cookies you choose to have at your party, your guests are sure to enjoy this sweet delicious treat.

About the Author - Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For baby shower cookie favors, go to Baby Shower Cookies (http://www.mybabyshowerfavors.com/cookies.htm) and for more baby shower articles and ideas, see Baby Shower Ideas (http://www.mybabyshowerfavors.com/articles). Note: If you find this article useful, you may reprint it on your website, e-zine, or in your newsletter as long as the credits above remain in tact and the hyperlinks stay active.Circulated by Article Emporium

Organic Cream Cheese Brownies

2007-02-17T00:27:00.000-08:00

by: Mambo Sprouts
Ingredients:
************
1 pkg NO PUDGE! Fat Free Fudge Brownie Mix (any flavor)
1 cup lowfat vanilla yogurt
3 oz. (6 Tbsp.) fat-free cream cheese, softened
1/4 tsp. vanilla extract

Preparation:
************
Preheat oven to 350 degrees. Combine No Pudge! mix and 2/3 cup of the yogurt according to package directions. Pour
into nonstick pan. Blend remaining yogurt, cream cheese and vanilla extract in small bowl. Drop
teaspoonfuls of this mixture onto brownie dough. Use knife to marble mixture through brownies. Bake for 35 to 40 minutes. For easy cutting, let brownies cool,

then refrigerate until chilled.
When wrapped in plastic, brownies stay fresh for two weeks.

Servings: 16

Nutritional data per serving: calories 104, fat 1g,
protein 4g, sodium 130mg, carbohydrates 22g, dietary fiber 1g

Nutritional data in these recipes is approximate. It is provided by manufacturers or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a
physician or registered dietician.

About the author:
Mambo Sprouts provides health, natural, and organic productinformation along with savings to consumers through our ebsite, email, and direct mail programs. The program ffers e-coupons, newsletters, direct mail coupons, gourmet/health/natural and organic recipes, tips, articles,
contests, surveys, polls, health forums, news, and more. or more information visit:www.mambosprouts.com
Circulated by Article Emporium

Turn Your Love of Chocolate from a Secret Pleasure to a Fun Social Event

2007-02-14T03:58:00.000-08:00

by: Larry Friedlan
Larry Friedlan
Chocolate isn’t a Food, but an Experience

Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.

It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn’t want to end.

So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn’t hurt that chocolate contains phenylethylamine (PEA), a natural substance that’s reputed to stimulate the same reaction in the body as falling in love. That’s why, even at times when we’re feeling down, anything chocolate feels so comforting.

Chocolate is Meant to be Shared

My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; it’s so apparent that it makes a person’s soul happy. My passion led me to create 300 new chocolate products and 26 different flavored fudges (one of which won the title, "World’s Best Chocolate" in 1986).

Out of that grew the Chocolate Fantasy events, which are used as non-profit fundraisers. People can’t resist the 30 to 40 different kinds of chocolate creations offered. It combines three great things - chocolate, fun, and doing good through the charity. As crowd-pleasing and impressive as those events are, these same techniques can be accomplished by a rank beginner. With equally enthusiastic reactions.

Making chocolate goodies with others improves the flavor - as well as the enjoyment.

Visualize your whole family gathered around in the kitchen, making gourmet chocolates together. Smell that wonderful chocolatey aroma, feel the rich texture of gourmet chocolate goodies in your fingers.

Now that’s fun! And you’re all creating memories you’ll never forget, at the same time.

You Can "Do this at Home"

The Old Tyme Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools you’ve already got. Without prior experience, anyone can create professional-quality results your friends will rave about. You’ll reveal out-of-the-ordinary chocolate expertise. All because you grasp the subtle differences of taste and texture between your gourmet concoctions, and what is sold at the store.

Learn tricks that the pros know. For instance, did you know you must NEVER introduce water into the chocolate during the manufacturing stage? A few drops of water will turn a pot of chocolate into the consistency of modeling clay. Why not try a recipe that will satisfy any chocolate craving?

Chocolate Toffee

2 cups granulated sugar
¼ cup unsweetened cocoa powder
1 cup dark corn syrup
dash salt
½ cup whipping cream
½ stick (¼ cup) butter

Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens. Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.

Check out other chocolate recipes, tricks, and lore from my book at
http://oldtymechocolate.com/home.php.

Dazzle your friends and family with your chocolate proficiency. It’s sure to raise your reputation, along with your social standing. Best of all, you’ll find yourself as welcome as the chocolate masterpieces you create. It’s all in knowing how.

About the author:
--Larry Friedlan, Author, Old Tyme Chocolate Cookbook. Make gourmet chocolate like a pro in your own kitchen. Visit http://oldtymechocolate.com/home.phpfor fun, chocolate recipes, and more. larry@OldTymeChocolate.com
Circulated by Article Emporium

Tips for Hosting a Dinner Party

2007-02-12T03:10:00.000-08:00

by: Melanie Breeze
There is nothing like an evening of good friends and good conversation. If you love to entertain friends and co-workers, but lack the funds for a traditional dinner party, you are in luck. If you shop smart, it doesn’t take a lot of money to throw an event that will make you the envy of your social circle. When all else fails, consider a potluck. Have each one of your guests bring their favorite dish or appetizer. It can be a lot of fun to try new recipes and variations.

First off set the mood! A good dinner party is all about ambiance. Consider going to your local dollar store or discount store to purchase some inexpensive tapers and candles. They are an easy way to brighten up a room, and encourage conversation. Don’t be afraid to try something fun, either. Try a themed party like a Hawaiian theme, or an 80’s theme. The possibilities are endless, and it will help break the ice among your guests. Encourage your guests to dress up, for instant glamour.

Once you have the mood set, its time to think about food. Contrary to popular belief, you don’t have to serve a seven course meal. Stick with cheap appetizers and fingers foods. Fondue parties are a blast to throw, and cost very little to pull off. Encourage your guests to bring their favorite dippers, to save you even more. A wine tasting party is also a fun event, and can cost you almost nothing to throw. Ask each guest to bring a bottle of their favorite wine. All you have to do is supply the wine glasses! If you choose to go a more traditional route, try buying your food online. There are many websites that sell discount goodies, and you can save even more by using an e-coupon site. If you go through one of these coupon sites you can purchase lobsters, wine, chocolate, steaks, appetizers, and just about anything else you can think of. It only takes a few minutes to shop, and many vendors offer free shipping. It couldn’t be easier!

Pay special attention to the dinner party invitations. A good invitation will help convey the theme of the party, and instruct the guests on any food or items that they need to bring to the event. You can create cheap, one-of-a-kind invitations, by using supplies available at your local craft supply store. Each invitation shouldn’t cost more a few cents a piece. Don’t forget to address the envelope in your own handwriting; it gives it a personal touch. Good luck!

About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons including discounts available around the web at CouponChief, all in one location. Finding a coupon before your online purchase helps you get that extra discount!
Circulated byArticle Emporium

Low Fat Salmon Recipes

2007-02-10T06:06:00.000-08:00

by: Hans Dekker
Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

About the author:
Hans loves seafood and is author of
Seafood Recipes at Steaks-Guide.com
Circulated by Article Emporium