Author : Adrian Padeanu
As most of us know, game animals lead a very active life and as a consequence to this, their muscles are somewhat lean This aspect leads to make the game meat drier in comparison with the meat from the domestic animals For this particular reason, it is crucial to use specific cooking techniques that add flavor and juiciness to the drier cuts of the game meat This article will try to offer you a few game meat cooking tips that are worth to follow:
1 Put all of the game meat in a refrigerator at 40 degrees Fahrenheit, or below The game meat is very often filled with bacterial content and its shelf-life is limited The game meat should be used in 24 hours max;
2 If you haven’t removed all the fat when the game carcass was cut, you should trim it away before cooking the meat The wild game fat has the tendency to become rancid very fast leading to the well-known “gamey” flavor In addition to this, the game fat also has the tendency to be very “solid”, thus giving a somewhat “greasy” feeling in the mouth This is most likely to occur when it cools off after cooking;
3 It is recommended to add other fats in order to prevent the game meat from becoming too dry Here are some suggestions: rub a roast with butter, margarine, and salt pork, and bacon fat, sour cream in order to obtain the desired moisture, flavor and richness Another suggestion would be to baste very lean cuts with additional fat for extra flavor If you plan on making your very own rolled roasts, you should add pork or beef fat to the inside & outside of the roast before it is tied - this procedure is known as “larding”;
4 In order to make sure that you will know the exact moment when the meat is done, you should use a meat thermometer;
5 Braise or roast in an oven that was preheated at 325-350 degrees Fahrenheit for approximately 25 minutes per pound of boneless meat Toughening the wild game will most likely occur if you roast it at over 375 degrees;
6 The game meat should be served very cold or very hot ( we recommend the latter option );
7 Marinades can enhance, disguise or tenderize game flavors to suit each and every taste As you may already know, a wide variety of “off the shelf” products are available for marinating game meats, such as: tomato and fruit juice like lemon, pineapple or even mixtures of several juices; French dressing, undiluted tomato soup as well as others;
8 Also about marinades, it is important to know that they shouldn’t be used on the cooked meat unless they are brought to a rolling boil for about 3 minutes to kill any “living” bacteria;
9 Steaks and ribs retain more juice if the cuts are thick (1 to 1 1/4″) Tenderness will be the guide for choosing dry or moist heat cookery;
10 Our last advice is about the fact that the meat from any part of the carcass can be ground Make sure that the game meat is used immediately after thawing The ground game meat, because of its high bacterial content, often spoils faster in comparison with other ground meat The meat should be cooked thoroughly
All things considered, preparing the game meat isn’t as simple as you might have thought because several steps should be followed in order to maintain or enhance the taste of the game meat Bon appetite!
Razvan Jr. is the owner of www.squirrelrecipesbook.com where visitors can find the squirrel recipes book at a very good price.
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Author : Dominic Donaldson
They say that a bad workman blames his tools, but a good cook relies on quality cookware Whether you are a Delia or a Jamie, having the right tools for creating a culinary masterpiece is essential Here we offer up a few ideas for delicious dishes based on the basic cookware that can be found in most kitchens
Stockpot
The stockpot is a great kitchen all rounder Soups and stews, curries and chili con carne can all be cooked to perfection with this versatile pot Its strength lies in its size and the capacity for food to be cooked slowly for many hours If you find yourself offering to cook up a feast for a few friends, then the stockpot is the cookware of choice Simply throw in the meat and vegetables of choice and add passata, chopped tomatoes and even a splash of fresh cream and season according to your dish
The basic ingredients of onion, tomato and garlic are an excellent base to work on using this pot These ingredients can be seasoned with herbs to give a hearty English stew, or with spices for an authentic Indian curry These dishes taste better the longer they are left to cook, and the stockpot is a perfect vessel for such dishes, and saves on the washing up too
Frying Pan
The humble frying pan is probably one of the most versatile items of cookware in a kitchen It is an essential piece of equipment, and without one many dishes are impossible to make Frying onions and spices as a base for a sauce, making a traditional English fried breakfast and the oh so humble omelet would all be impossible without a frying pan There are of course a variety of types and sizes, but if purchasing a good all rounder, go for a twelve inch one with high but sloped sides If you can get one with a lid, all the better, it will extend the range of dishes it can be used to prepare for, such as poaching fish
A firm favourite for the frying pan here is to create a Spanish tortilla, which could be described as a glorified omelet Simply fry onions and garlic in a little olive oil and season with salt, pepper and basil; next add some thinly sliced potato followed by well beaten eggs Make sure you cook the dish slowly so as not to burn the base of the tortilla When the mixture appears to have nearly set, sprinkle the top liberally with parmesan cheese and pop under the grill to brown To serve, cover the pan with a plate tip the tortilla out of the pan
Sauce Pan
I once lived with only once sauce pan, but this basic piece of cookware was my best friend As long as it is larger than a milk pan and has a lid, the amount of dishes that can be whipped up are limitless From heating beans to boiling potatoes, it is difficult to get by in the kitchen without a sauce pan As the name states, the purpose of this pot is primarily to create sauces A few simple ingredients can be turned into a dish worthy of Masterchef by conjuring up a simple sauce
A great treat is searing off an ostrich steak, much the same as you would a traditional beef one and covering it with a red wine and blackberry sauce Place a small amount of oil in the sauce pan and throw in some in the fruit, warm gently then add generous amounts of red wine Heat until bubbling and the blackberries are starting to reduce then pour over the meat Delicious!
Dom Donaldson is an expert in the catering industry.
Find out more about Cookware and the range available for professional and home cooking at Massive Housewares.
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Author : Jonathan Teng
Meatballs how good they are especially when they are from Italy and Mexico
Miam miam
Mexican Meatball and Rice
Yield: 6 servings
Mexican Rice:
~4 oz (1 can) Chopped Green
~3 cups Cooked Seasoned Rice
~1/2 lb Monterey Jack Cheese cut into stripes
~1 pint Dairy Sour Cream
For the Meatballs:
~4 oz (1 can) Green Chilies, (drained)
~2-1/2 tbsp Unbleached Flour
~2 tsp Salt
~2 tbsp Butter or Margarine
~2 lb Ground Beef
~2 c Sliced Onion
~19 oz (1 can) Tomatoes (un-drained)
~1/4 tsp Powdered Cumin
~1/2 cup Sliced Ripe Olives
~1/2 cup Milk
~1 x Mexican Rice
~1 tsp Chili Powder
~1 ea Large Egg, Slightly Beaten
~1 ea Clove Garlic, Crushed
~1 cup Crushed Corn Chips
Instructions for the Meatballs:
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt Cover and refrigerate 1 hour Shape into 15 meatballs, using 2 rounded tbsp meat mixture for each Lightly roll meatballs in 2 tbsp flour, coating completely In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned
Remove meatballs from frying-pan as they are browned In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally In small bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin Stir into onions Add tomatoes, green chilies and olives
Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes Uncover and continue cooking slowly 10 minutes Serve meatballs and sauce over hot Mexican Rice
Now instructions for the Mexican Rice:
Combine sour cream, chilies and salt In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips Repeat layers and top with remaining cup of rice Bake in moderate oven (350 degrees F ) for 25 minutes Sprinkle with Parmesan cheese and top with meatballs and sauce Continue baking for 5 minutes or until cheese melts
Italian Meatballs in a Basket
Yield: 8 servings
Italian Bread Basket:
~1/4 cup Parmesan Cheese, Grated
~1/4 cup Margarine, Melted
~1 Loaf (16 oz) Italian Bread
For the Meatballs:
~2 tbsp Unbleached Flour
~2 tbsp Margarine
~2 lb Ground Beef Chuck
~16 oz (1 can) Stewed Tomatoes
~1/4 tsp Thyme
~1/2 tsp Basil
~1 x Italian Bread Basket
~1 x Green pepper rings
~1 x Cherry Tomatoes
~1 ea Medium Onion, Chopped
~1 ea Medium Green Pepper, Chopped
Instructions for Meatballs:
Lightly shape ground beef into 1 1/2-inch balls Lightly brown balls in margarine in large frying-pan, about 5 minutes Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally Drain tomatoes, reserving liquid Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls Cover tightly and cook slowly 5 minutes
Mix reserved tomato liquid with flour, stirring until smooth Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick Meanwhile prepare Italian Bread Basket and place on platter Spoon meatball mixture into and around bread Garnish with green pepper rings and cherry tomatoes, if desired
Instructions for the Italian Bread Basket:
Cut a 3/4 slice from top of bread With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf Place loaf on foil in shallow baking pan Brush top, sides and inside of bread with melted margarine Sprinkle loaf with Parmesan cheese, coating sides evenly Bake in hot oven (400 Degrees F ) for 10 minutes
Jonathan Is The Webmaster Of Restaurant Copycat Recipes & Author Of 2 Famous Cookbooks Titled America’s TOP Secret Recipes and Quick Easy Recipes Secrets.
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Author : Peter Finch
Sometimes we would like to eat something delicious and products in the shops are not satisfactory at all, because they are not natural and we do not have time to cook something very sophisticated In this case, easy Romanian recipes can offer you some suggestions
Here is a recipe of simple doughnuts The ingredients necessary are 500 grams of flour, 120 grams of butter, 40 grams yeast, and 1 spoon of sugar, 1 teaspoon of rum, lemon peel, a little salt, 250 ml of milk, and two yolks
First, you have to mix the yeast and the sugar and rub them until they get a liquid appearance, then you have to add the butter, the yolks one by one, the rum, the lemon peel, the warm milk and then the flour Then you must let the composition grow for about 20 minutes After that you have to stretch 2 cm thick dough, you can use a glass to detach parts of it, then let them grow again for 20 minutes
To continue with, another easy Romanian recipe is potatoes broth You need 600 grams potatoes, 100 grams onion, 100 grams carrots, 50 grams parsley, 100 grams celery, 50 grams oil, 1 litre borsch, 1 bunch of green parsley, 1 bunch of lovage, a little salt
You have to chop the onion and then the verdure and heat them together in oil Pour some water, add a little salt, then the square shaped cut potatoes and let it boil When the potatoes are boiled, add the borsch, which was boiled separately and check if you added enough salt At the end, you can sprinkle more verdure
Furthermore, if your favourite dishes are based on meat, you can cook meat balls, a specific, easy Romanian recipe You need half a kilo mince, 50 grams bread, 50 grams onion, 3 or 4 garlic cloves, 1 egg, pepper, parsley or dill, oil, salt
You can obtain the mince using a mincing machine, out of meat, bread, after you have slightly dipped it in cold water and then you squeezed it, and the onion, which has previously been heated for 1 minute in two spoons of oil
Add to the mince 1 egg, a little pepper, a little salt, the garlic and the minced parsley or dill, and then mix them thoroughly Pour on a plate 1-2 spoons of flour or crust make some small balls out of the mixture and roll them over the flour or crust Heat the pan without oil for 3-4 minutes, at medium temperature, pour 5 cm oil and fry the meatballs immediately Hold them 10 minutes on one side, then turn them over and replace them with new ones Keep them warm over a pot of hot water, covered with a lid
You can serve them warm, with vegetables or salad, with beans salad, cabbage, spinach or nettles, and if you serve them cold you can add to them green pepper, tomatoes, radish, or mustard Easy Romanian recipes are useful and delicious and you can try them whenever you want to save time
Romanian women are known to be amongst the most beautiful, stylish, well dressed, educated & family orientated women on the planet. If you are serious about finding a Romanian bride, you must read our hard hitting and honest reviews of the top Romanian dating web sites. Don’t get scammed. Visit us now.
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Author : Charles Cox
A baby shower is a kind of party that celebrates and welcomes a new member to the family In this tradition, expectant parents usually receive gifts or money for their expected child, which, in a way, supports the parents by helping them get the things that they need for their baby (or the things that they may not be able to afford)
Baby showers are generally held in the later stages of pregnancy (in the last 2 months, for instance) There are, however, certain cultural beliefs that make people purposefully wait for the baby to arrive before having a baby shower Adoptive parents, at times, wait until after the adoption is final and the baby has arrived in their home
Baby showers are generally organized by close friends, relatives, or coworkers of the expectant parents (because baby showers center on gift giving, it is considered inappropriate for a family member to host such events)
In its early form, baby showers were held exclusively for mothers to be, and only women were invited to attend the party In addition, baby showers were traditionally held only for the first child Today, however, many people arrange baby showers for both parents, and they can now be also arranged for every succeeding children (even children who have been adopted)
Activities in a baby shower typically include games, special activies, presents, and, most especially, food
Below are some of the most common baby shower recipes:
Pizza Sandwiches
Pizza sauce (can be store bought or homemade)
Cottage cheese (lowfat)
English muffins
Parmesan cheese
1 Mix 2-3 tbsp of pizza sauce with 2-3 tbsp of cottage cheese
2 Spread the mixture onto one half of the English muffin
3 Sprinkle with parmesan cheese
4 Broil for 5 minutes or until cheese is melted Serve
Creamy Tomato Soup
1 tsp vegetable oil
1 can tomato soup (condensed)
Milk
1 tbsp basil
Mozarella or croutons (for toppings)
1 Heat vegetable oil in a medium saucepan
2 Add the tomato soup
3 Add milk (approximately the same amount as that of the tomato soup)
4 Add basil and cook slowly on low heat (do not boil)
5 Top with a sprinkling of shredded mozzarella and croutons Serve
Cheese Balls
1 half lb cheese (cheddar or grated)
1 tsp Worcestershire sauce
1 pack cream cheese
4 oz Tabasco sauce
2 tsp onion
Chopped nuts
2 tsp catsup or chili sauce
1 Mix all ingredients together using a mixer or a food processor (the cheese should be at room temperature)
2 Empty mixed ingredients on small bowls lined with plastic wrap
3 Refrigerate overnight
4 To serve, remove wrap and sprinkle with nuts Serve with assorted crackers
Chicken Puffs
4 tbsp butter
1 half cup boiling water
1 half cup flour
2 eggs
1 half cup shredded cheese
2 cups cooked chicken
2 tbsp olives
2 tbsp wine
1 fourth cup mayonnaise
1 Melt butter in boiling water
2 Add flour
3 Stir vigorously until mixture forms a ball
4 Remove from heat and cool slightly
5 Add egg and beat briskly until smooth
6 Stir in cheese
7 Scoop 1 tsp dough into a greased baking sheet
8 Preheat oven to 400F
9 Bake the puffs for 20 minutes Remove from oven, cool, and split
10 Combine the remaining ingredients with the finely chopped cooked chicken, pimiento, and olives
11 Fill each puff with 2 tsp of the mixture Serve
There are just some of the baby shower recipes, there are numerous others to choose from You can have anything from sandwiches and finger foods, to snacks and dips and sweets that are all very easy to prepare
C.S.Cox has published many ebooks including the new ‘Baby Shower Guide’ designed for those desiring to plan the perfect baby shower at a fraction of the cost. Find out more about the Baby Shower Planning Guide at http://www.livebabyshower.com.
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Author : Elaine Rojas
Have you heard about the latest trend in fine cuisine? Looking for something different yet delicious? Well, the reviews are in and Peruvian food is a hit with discriminating diners everywhere
Peruvian Cuisine is one of the most diverse in the world because it is a blend of many different cultures: Incan, Spanish, Basque, African, Japanese, French and Italian Peruvian farmers produce a variety of crops so that the people of Peru enjoy an abundance of fresh fruit and vegetables
Peru boasts 35 varieties of corn, 15 varieties of tomatoes and over 2,000 varieties of potatoes and sweet potatoes - yes, 2,000 Peruvian cuisine takes advantage of the many varieties of fresh fish, fruits, vegetables and meats available in this bountiful country In addition, as anyone who has had the pleasure of traveling throughout Peru can attest, there are regional differences that add to the diversity of Peruvian cuisine
For instance, Peru is well-known for its fresh fish dishes including Ceviche, which is the raw fish dish found along the coasts of Peru This popular fish is finely diced and marinated in lime juice and hot pepper It is often served with raw onions, sweet potato and corn
Another popular appetizer served in coastal restaurants and homes alike is Causa, a cold pie made with mashed potatoes and filled with seafood Peruvian cuisine is equally well-known for its stews of fresh fish, meat, potatoes and spicy chili pepper Many dishes created by the local natives in the coastal regions of Peru include African and Chinese influences
The cuisine near Lima and the central coast is varied from other areas of the country due to the influx of immigration to this vice-royalty capital Creole cuisine has had a big influence in the capital city of Lima and seafood is a big part of the Creole diet A dish called Cioppino, which is a shrimp stew, is very popular
Chinese style rice and chicken as well as other rice dishes are also popular near Lima One raw fish dish in this region of Peru is called Tiradito It is an innovation of the Japanese immigrants: sliced raw fish marinated in lime juice and ginger and served without the typical raw onion topping This central region also has their own style of meat pies, fresh fish and stews Many dishes contain potatoes, red chilies, onions and tomatoes
The food near the Andes uses corn and potatoes as its base The meat used in dishes from this region is imported livestock such as sheep and pigs The main fresh water fish here is trout and there are farm-raised ostriches whose meat is also used in cooking Pachamanca is a method of cooking potatoes, pork, and corn in a hole in the ground covered with stones and leaves It is a traditional way of eating from the earth’s core In this region guinea pigs are often roasted and served with peanut sauce
A popular Peruvian soft drink is Inca Cola It is a yellow carbonated soft drink that is immensely popular with natives and tourists alike So much so that sales of Inca Cola is purported to exceed sales of Coca Cola in Peru Inca Cola tastes like cream soda and is served nationwide
Pisco is a brandy made from grapes produced in various regions of the country and is the main liquor in the quintessential Pisco Sour served in restaurants and bars in this region A popular dessert is Suspiro Limeno which is caramel flavored custard with a port wine syrup meringue topping Turrones, anise or honey flavored nougats, are another delicious sweet which are usually made from almonds
Peruvian food is exciting and varied It is a popular choice for many chefs who like to incorporate new flavors and techniques in their cooking Many sites featuring Peruvian recipes abound on the internet So surf the net, give your taste buds a treat and discover some new personal favorites
Elaine Rojas is partner in www.tikanchay.com and sells Handcrafted silver jewelry featuring handcrafted bracelets, earrings, and necklaces such as the cuff bracelet of burntsilver.
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Author : J Logsdon
It’s hard to beat the convenience of using dried pasta at home, especially for day to day use, but sometimes you want something special for dinner and making fresh pasta is one way to easily accomplish that The good news is that it’s very easy to do if you use the pasta attachments on your mixer
Fresh pasta has several advantages over dried pasta The main difference is the great taste of fresh pasta Not only can you distinctly taste the flavor of the pasta but the texture is creamy and smooth and melts in your mouth The pasta is also less slimy than dried pasta so the sauce sticks to it much better
Fresh pasta also cooks in about half the time that dried pasta takes Since you can make fresh pasta ahead of time and store it in an airtight container in the refrigerator or freezer it can really help you whip up a quick meal
With fresh pasta you can also mix up the recipe to create unlimited varieties of pasta You can experiment with colors: add some shredded spinach for green pasta, a little tomato pasta for red, some squid ink for black You can also change the flavors: some pesto adds a great basil flavor, some finely ground nuts create a unique flavor You also only use ingredients that you want For instance, you can choose to use water instead of egg, whole wheat flour instead of white, organic flour instead of standard You’re completely in control over what you are putting in your body
With fresh pasta you also have complete control over the shape of the pasta You can make spaghetti or linguine, lasagna or gemelli, or any type of noodle you like You can even involve the kids in the pasta making process
The best part of using fresh pasta is how easy it is to make using the pasta attachments for your mixer You first make the dough, let it rest for 30 minutes and then roll out the pasta sheets using the pasta attachments The actual work time is about 15 minutes, not too bad for a wonderful meal!
As mentioned above, their are limitless possibilities when it comes to your pasta dough but here is a simple and traditional egg-dough pasta recipe
First take 1 cup of unbleached flour and put it in a bowl then mix in two large eggs Knead the dough together for about 5 minutes, the dough should be begin to become a little elastic and still be sticky while remaining a little course After kneading for 5 minutes wrap the dough in plastic wrap and let it sit on the counter for 30 minutes The resting process allows the dough to come together and take on the silky texture that is so wonderful in fresh pasta
While the dough is resting you can set up your stand mixer and put in your pasta roller attachment Make sure it is set to the largest setting You can also start your water on the stove as the 30 minutes runs out, this way the pasta can go right from the cutter into the water
Once the dough has rested for 30 minutes you want to press it out into the shape of a thin hamburger patty, with the edges about a fourth of an inch thick Turn the mixer on to low speed and begin to feed the dough into the roller with one hand and help support the sheet coming out the other end When you are supporting the pasta sheet make sure you are not pulling on it, let the pasta roller do the work and just focus on supporting it
Once the sheet comes out of the pasta roller fold it in half length wise and feed it through the roller again Repeat this rolling and folding process for 5 or 6 times This repeated rolling helps the gluten develop and creates the signature silkiness that fresh pasta is known for
Next set the pasta roller to the next smaller size and run the sheet through it Fold the pasta sheet in half again and run through a few more times You will repeat this process, moving down the pasta roller widths until you reach the thickness you desire for the type of pasta you are making Most spaghetti-type pastas will be around the middle thickness, while some wider noodles will be thicker
Once the pasta sheet is the thickness you want you can take off the pasta roller attachment and put on the pasta cutter attachment Most mixers have attachments to cut spaghetti, angel hair pasta, linguine, and ravioli You can also cut any shape you like by hand, it takes longer but it can be a lot of fun, especially if you get the family involved
For our traditional pasta put on the spaghetti cutter Turn the mixer back on to low and run the pasta sheet through the cutter Perfect strands of spaghetti should come out the other side Once all the pasta is cut, simply put it in the boiling, salted water for 3-4 minutes, just until it becomes tender Take the pasta out and add some sauce to it right away Either a traditional marinara sauce or even just some olive oil with salt, pepper, and red pepper flakes
Cleaning the attachments is even easier than making the pasta is Since pasta dough is a very dry dough it does not stick everywhere like other doughs You just need to brush off the attachments and you are all done The attachments are also much smaller than traditional pasta rollers so you can easily store them in a drawer until they are needed
I hope you now have the confidence to enjoy wonderfully fresh pasta for years to come!
J Logsdon is a home chef and caterer who makes following your culinary dreams easy for the aspiring chef.
Get even more great information about cooking sous vide or culinary schools.
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Author : Henry Diaz
This excellent content resource will hopefully be of great help to you, dealing with the most comprehensive topics and structures
Meal after meal and day after day dinner recipes can become a real chore It’s easy to get stuck on the same few meals Families often find, when examining their food selection, that they constantly eat the same meals while ignoring some old favorites
Random meal selection results in that situation Because people have so much to do they often ignore the healthy eating
When coming up with recipes and a menu schedule prior planning prevents future problems When a menu is planned in advance the selection becomes more diverse Food isn’t only about the taste and nutrition, it’s about presentation and the whole experience Even the same old food can be an adventure if cooked a different way
Take ground beef for example Add some flour, vegetables such as onions, tomatoes and lettuce That’s a hamburger, right? That’s a taco too Tacos and hamburgers have a lot of the same basic ingredients, but to most people they’re very different foods Many different meals can come from one food Let’s try another one
We’ll consider chicken with potatoes Fried chicken and French fries aren’t too healthy Roast the chicken and potatoes for a healthy meal Still chicken and potatoes Many people eat chicken salad sandwiches with chips on the side Then there’s chicken pot pie Chicken Teriyaki comes with rice, a starch just like the potatoes There it is, a lot of variety from only a few basic foods
Multiple meats can be fun too Delicious kebabs come from chicken and steak along with some vegetables Steak and lobster is fun for adults and kids Fish and chips make a good appetizer for a fried turkey, all made in the same deep fryer
Where can more ideas be found? Cooking shows are all over the television The shows have lots of cooking ideas, and even associated web sites where more dinner recipes can be found Try searching for dinner ideas on Yahoo or Google You’ll never have time to read all the resulting information There are more dinner recipes out there than the average person can ever eat in an entire lifetime
Finally, I’d like to thank you for reading this article and i hope it was helpful information
All of the biggest technological inventions created by man - the airplane, the automobile, the computer - says little about his intelligence, but speaks volumes about his laziness ~Mark Kennedy
Henry Diaz writes about Dinner. You can read more about Dinner on his websites. dinner ideas, dinner reservation, dream dinners, easy dinner recipes, mystery dinner theatre and morefind whatever you need. about Dinner accessories, products, tips and resources
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Author : Debbie Ray
In the golden days of TV moms stayed home all day vacuuming the house while wearing pearls, cooking special meals, and doling out wise advice to the kids when dad wasn’t around Meals could take all day and could involve many intricate steps and that wasn’t just on TV, it was a reflection of real life as well
In comparison, the 21st century world is one of amazing technology and lives that are much more fast paced Mothers, and fathers who now take on a large part of the cooking chore, look for easy fast dinner recipes that can get the same TV mom results with a lot less real person effort The Pilgrims didn’t have a good source for such simplicity in food, but they didn’t have the Internet either There are a lot of sources on line to provide help to the busy family looking for a quality meal
One steak can go a long way Change the sides for different meal experiences Change the spices for a trip around the world of food Start with one large flank steak On Monday serve steak with roasted potatoes and a salad On Tuesday add some spices and a little salsa for a taste from south of the border and make it steak Fajitas Wednesday’s meal combines the steak with some Teriyaki sauce, rice, and steamed vegetables for a delicious Asian inspired meal Thursday go back to the steak and salad, this time with mashed potatoes and asparagus on the side Friday is the day for some pita bread and Greek spices That’s right, Gyros A whole work day week of meals based on one main meat
Want more ideas for that steak? OK, get the plates, glasses, spoons and forks ready Try southwestern steak, corn, and black bean wraps; give mixed bean salad with flank steak a whirl; how about lentil and orzo salad with flank steak and feta cheese; enjoy steak, sun-dried tomato, and mozzarella couscous salad; and finally we have steak salad wraps with horseradish sauce Now add another meat, and the variety is even more endless Chicken can be fried, broiled with potatoes, cut into strips and added to salad, or cooked into a soup with noodles or dumplings Talk about meal variety
With just a little clever planning all the meals for the week can be cooked on the weekend, then heated and served in minutes during the week Make out the menu for the whole month, buy bulk foods and make sure to use coupons to add extreme savings to the mix In fact, these menus and meals can also be a great learning experience for young people or college students Put them in charge for a week or let the whole family take turns from week to week And you thought easy fast dinner recipes were hard
Did you know it takes the average family over an hour to create a regular meal? Who has the time? Learn the Secret Recipes Of America’s Favorite Restaurants and cook them in your own home now.
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Author : Dev Jindal
A great way to have a continuous supply of herbs for cooking is by growing culinary herbs in your own garden There are many great herbs have been used for thousands of years to add flavor to a variety of dishes Herbs can have a tang to them, or they can be spicy or even salty, or they can be simply delicious For any recipe out there, there is the perfect herb
Parsley is an herb best applied to a fish dinner but this popular herb can be bestowed upon a variety of meals with appetizing results Do not downgrade your parsley to a simple decorative role with your meal; enjoy it in your chosen recipe for the day For more details go to www dishadvice com The most common ingredient in recipes is Thyme Thyme is made from the leaves of a woody-stemmed plant that is small in size This herb works wonders when added to tuna casserole It is brilliant in sauces for beef or in stews, and in chicken or cheeses It seems that almost any dish can benefit when a bit of thyme is added
One beautifully pungent herb used as a common addition to Italian dishes — Basil — is used for good reason It adds what many chefs like to call the ‘right’ touch This is an herb of many uses, whether used for varieties of recipes from colorful pastas to cheesy pizzas, and is recommended greatly when preparing one’s tomato sauce for sophisticated, delicious pasta dishes
Use aniseed for a spicy kick Aniseed is related to Tarragon The narrow leaves of the herb leave a delightfully spicy flavor to fish and mayo Anise oil has a licorice-like flavor that compliments many dishes and is used to make artificial licorice
Growing culinary herbs is so easy that anybody can do it They are actually one of the easiest plants to grow and need only sunshine, water and soil They are very resistant to disease and can endure adverse conditions well
Another popular favorite is coriander seeds, which are derived from the cilantro plant Parks and curries taste fantastic with a little zing from the citrus coriander seed Their mild and sweet zest creates delicious chutney, as well Another herb with a bit of kick is dill It lends itself perfectly to dressing up a plain old salad or for use in pickling Added to chutney in combination with olive oil, it can’t be beat For more details go to www chef-123 com Cooking makes heavy use of all the herbs that are derived from mint Sage is one of the most popularly found in American kitchens, followed by rosemary Peppermint is also great to add a zesty smell and taste to any dish Any type of mint is a great complement to veal and potato dishes, soups, and even jellies and jams!
It’s less common for people to grow saffron, but anybody with a sense of adventure should try it Its tangy, honey-like flavor is a delightful departure from the more “traditional” herbs Turkish people add saffron to rice pudding, but it can also be used in chicken or fish dishes
Growing culinary herbs can benefit you in a number of ways They can be an excellent addition to your cooking plus growing them can be a fun hobby in and of it Adding them to your cooking can transform an everyday meal into a culinary delight
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Author : Dev Jindal
A great way to have a continuous supply of herbs for cooking is by growing culinary herbs in your own garden There are many great herbs have been used for thousands of years to add flavor to a variety of dishes Herbs can have a tang to them, or they can be spicy or even salty, or they can be simply delicious For any recipe out there, there is the perfect herb
Parsley is an herb best applied to a fish dinner but this popular herb can be bestowed upon a variety of meals with appetizing results Do not downgrade your parsley to a simple decorative role with your meal; enjoy it in your chosen recipe for the day For more details go to www dishadvice com The most common ingredient in recipes is Thyme Thyme is made from the leaves of a woody-stemmed plant that is small in size This herb works wonders when added to tuna casserole It is brilliant in sauces for beef or in stews, and in chicken or cheeses It seems that almost any dish can benefit when a bit of thyme is added
One beautifully pungent herb used as a common addition to Italian dishes — Basil — is used for good reason It adds what many chefs like to call the ‘right’ touch This is an herb of many uses, whether used for varieties of recipes from colorful pastas to cheesy pizzas, and is recommended greatly when preparing one’s tomato sauce for sophisticated, delicious pasta dishes
Use aniseed for a spicy kick Aniseed is related to Tarragon The narrow leaves of the herb leave a delightfully spicy flavor to fish and mayo Anise oil has a licorice-like flavor that compliments many dishes and is used to make artificial licorice
Growing culinary herbs is so easy that anybody can do it They are actually one of the easiest plants to grow and need only sunshine, water and soil They are very resistant to disease and can endure adverse conditions well
Another popular favorite is coriander seeds, which are derived from the cilantro plant Parks and curries taste fantastic with a little zing from the citrus coriander seed Their mild and sweet zest creates delicious chutney, as well Another herb with a bit of kick is dill It lends itself perfectly to dressing up a plain old salad or for use in pickling Added to chutney in combination with olive oil, it can’t be beat For more details go to www chef-123 com Cooking makes heavy use of all the herbs that are derived from mint Sage is one of the most popularly found in American kitchens, followed by rosemary Peppermint is also great to add a zesty smell and taste to any dish Any type of mint is a great complement to veal and potato dishes, soups, and even jellies and jams!
It’s less common for people to grow saffron, but anybody with a sense of adventure should try it Its tangy, honey-like flavor is a delightful departure from the more “traditional” herbs Turkish people add saffron to rice pudding, but it can also be used in chicken or fish dishes
Growing culinary herbs can benefit you in a number of ways They can be an excellent addition to your cooking plus growing them can be a fun hobby in and of it Adding them to your cooking can transform an everyday meal into a culinary delight
www.cooking-chinese-style.com
www.delicious-candy-recipes.com
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Author : Mark Cooper
Italy is one of the oldest countries in the world, and thanks to the geographical boundaries of the Mediterranean Sea and the Alps it has remained largely unchanged throughout history Even during the Roman Empire, Italy was set apart Legions that had been abroad always knew when they had returned to the mother country
Italy’s food history, however, reaches far beyond the country’s borders From the height of the Roman Empire to modern-day Italy, food has played a crucial part in cultural traditions and is a part of the Italian experience that many travellers to the country relish above all else! And where better to experience the beauty and delights of Italian cookery than in the country’s vibrant and imposing capital Rome
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale The north developed Tuscan beef, while black truffles were very popular in Marches Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits
Even today, Italian food history continues to evolve Much of the changes now, though, take place beyond the shores of Italy In America, for example, chefs like Mario Batali have fused classic Italian dishes with American cuisine to come up with dishes that combine the best of both worlds In cities and towns all over the country, chefs are taking traditional ingredients and combining them in new ways In what could perhaps be called a “full-circle” journey for pasta, some Italian-Asian fusion restaurants are even beginning to evolve
Italian food has captured the hearts of people around the world People in Italy have a gastronomical affair with food Eating is a passion and an integral part of the culture in Italy So when you are in Italy, expect to add a few pounds to your frame Italian food finds it roots back to different regions and is influenced by various factors If you are looking for healthy and cheaper food, then you must venture into South Italy
The world famous and supremely popular Pizza was born in Campania along with tubular pizza and the various tomato based pizza and pasta sauces Even if you are one of those few people who do not like pizzas, you should try one The reason the Italian pizzas are popular is because of its simplicity and its fresh ingredients Pizza margherita is the most popular pizza in Italy named after Queen Margherita
No body can deny that, Italian dishes are some of the tastiest preparations in the world Along with including various healthy ingredients like fresh vegetables and grains, a large number of Italian recipes are served best with different types of specialized sauces and condiments Among the rest, meat sauces, prepared in a variety of ways, form some of the most common parts of a variety of Italian recipes From pastas and spaghetti preparations to lasagna and meatballs, meat sauces are served with a wide variety of Italian dishes Italian desserts are probably the most unusual, at least to Americans They include things with names like spumoni and tortoni If you don’t know what they are, find yourself a good Italian restaurant and experience them
Mark Jones holds mater degree in mass communication and works for http://www.italianfood-recipes.com her new article is The world famous Italian food recipe
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Author : Michael Anthony
Real restaurant recipes are part of what make famous restaurants famous Whether it’s the Red Lobster Cajun Shrimp Linguine or any other of your favorite famous restaurant recipes, did you know that many of these recipes are available for you to make from the comfort of your own home?
Imagine using real restaurant recipes - such as this one from Red Lobster - at your next family dinner or party and impressing all of your family and friends Not only will they be impressed, but you and everyone else will get to enjoy the great tasting food Even if you are not an experienced chef, these real restaurant recipes are easy to understand and straightforward enabling you to create them in your own home The cost and time savings will be amazing! Below is the restaurant recipe for the Red Lobster Cajun Shrimp Linguine
Red Lobster Cajun Shrimp Linguine
Ingredients: 1 pound linguine, 1/2 cup chopped flat leaf parsley, salt, ground black pepper, 2 tablespoon olive oil, 2 tablespoon butter, 1 chopped white onion, 4 cloves of finely chopped garlic, 1 pound - about 25 - shrimp (shelled and deveined, tails off), 1/2 teaspoon of dried, crushed thyme, 1/4 teaspoon red pepper flakes, 1/8 teaspoon cayenne, 1/2 cup heavy cream, 2 tablespoon tomato paste, sugar, lemon juice
Recipe serves 4 people Make necessary adjustments for larger quantities
1 Place the shrimp in small mixing bowl Dust shrimp with cayenne, salt, pepper and thyme Toss and let sit
2 Boil pasta in large pot of salted water until al dente Drain the pasta, reserving some of the pasta water
3 While the pasta is boiling, melt butter in a separate pan with olive oil over medium to medium high heat
4 Saute onion until soft, 3-4 minutes
5 Add chopped garlic and red pepper flakes Stir for 30 seconds and do not let the garlic burn
6 Add tomato paste, heavy cream and a small pinch of sugar Stir ingredients and continue to cook until blended
7 Add shrimp and cook 2 minutes
8 Add pasta and toss, reserved pasta water may be added to moisten if necessary
9 Allow the shrimp to finish cooking, another 1 to 2 minutes Do not overcook Add parsley Season to taste with additional salt and pepper, if desired Remove from heat, squeeze lemon juice over pasta and serve
Try this Red Lobster Cajun Shrimp Linguine for your next outing or meal and enjoy! You will find it delicious and easy to make - and you can find many other real restaurant recipes just like this one!
For more FREE Restaurant Recipes, visit Reviews and Secrets: Real Restaurant Recipes.
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Author : Elaine Rojas
Have you heard about the latest trend in fine cuisine? Looking for something different yet delicious? Well, the reviews are in and Peruvian food is a hit with discriminating diners everywhere
Peruvian Cuisine is one of the most diverse in the world because it is a blend of many different cultures: Incan, Spanish, Basque, African, Japanese, French and Italian Peruvian farmers produce a variety of crops so that the people of Peru enjoy an abundance of fresh fruit and vegetables
Peru boasts 35 varieties of corn, 15 varieties of tomatoes and over 2,000 varieties of potatoes and sweet potatoes - yes, 2,000 Peruvian cuisine takes advantage of the many varieties of fresh fish, fruits, vegetables and meats available in this bountiful country In addition, as anyone who has had the pleasure of traveling throughout Peru can attest, there are regional differences that add to the diversity of Peruvian cuisine
For instance, Peru is well-known for its fresh fish dishes including Ceviche, which is the raw fish dish found along the coasts of Peru This popular fish is finely diced and marinated in lime juice and hot pepper It is often served with raw onions, sweet potato and corn
Another popular appetizer served in coastal restaurants and homes alike is Causa, a cold pie made with mashed potatoes and filled with seafood Peruvian cuisine is equally well-known for its stews of fresh fish, meat, potatoes and spicy chili pepper Many dishes created by the local natives in the coastal regions of Peru include African and Chinese influences
The cuisine near Lima and the central coast is varied from other areas of the country due to the influx of immigration to this vice-royalty capital Creole cuisine has had a big influence in the capital city of Lima and seafood is a big part of the Creole diet A dish called Cioppino, which is a shrimp stew, is very popular
Chinese style rice and chicken as well as other rice dishes are also popular near Lima One raw fish dish in this region of Peru is called Tiradito It is an innovation of the Japanese immigrants: sliced raw fish marinated in lime juice and ginger and served without the typical raw onion topping This central region also has their own style of meat pies, fresh fish and stews Many dishes contain potatoes, red chilies, onions and tomatoes
The food near the Andes uses corn and potatoes as its base The meat used in dishes from this region is imported livestock such as sheep and pigs The main fresh water fish here is trout and there are farm-raised ostriches whose meat is also used in cooking Pachamanca is a method of cooking potatoes, pork, and corn in a hole in the ground covered with stones and leaves It is a traditional way of eating from the earth’s core In this region guinea pigs are often roasted and served with peanut sauce
A popular Peruvian soft drink is Inca Cola It is a yellow carbonated soft drink that is immensely popular with natives and tourists alike So much so that sales of Inca Cola is purported to exceed sales of Coca Cola in Peru Inca Cola tastes like cream soda and is served nationwide
Pisco is a brandy made from grapes produced in various regions of the country and is the main liquor in the quintessential Pisco Sour served in restaurants and bars in this region A popular dessert is Suspiro Limeno which is caramel flavored custard with a port wine syrup meringue topping Turrones, anise or honey flavored nougats, are another delicious sweet which are usually made from almonds
Peruvian food is exciting and varied It is a popular choice for many chefs who like to incorporate new flavors and techniques in their cooking Many sites featuring Peruvian recipes abound on the internet So surf the net, give your taste buds a treat and discover some new personal favorites
Elaine Rojas is partner in www.tikanchay.com and sells Handcrafted silver jewelry featuring handcrafted bracelets, earrings, and necklaces such as the cuff bracelet of burntsilver.
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Author : Peter Finch
In general, Romanians like eating different delicious kinds of food Here you can find authentic Romanian recipes, which are usually cooked on special occasions, or you can try them whenever you like Therefore, you can find out two recipes: traditional cheese ball and cabbage rolls
You know, when they want to eat something nice, Romanians do not lose time, so let us begin with the cheese ball, which can be found in the list of any authentic Romanian recipes books This dish is ready in about one hour
The ingredients needed are 350 grams corn flour, half of teaspoon of salt, 1 liter and a half of water, for a corn flour sauce Then, for the stuff, you need 4 eggs, 50 grams of butter, and 300 g of cheese, preferably two different kinds Here we have to mention that the best types of cheese for this dish are bellows cheese (branza de burduf) and a kind of salty cheese called “telemea”
First, you have to cook a quite soft corn flour sauce and boil the eggs Meanwhile, you must have available an earthen pot, which is a symbol of authentic Romanian recipes In order to obtain the best outcome you have to keep this pot in cold water for 15 minutes, and then rub it with plenty of butter, so that the cheese ball will not stick to the pot
When the corn flour sauce is ready, you can pour a third of it into the pot, and put on its top the bellows cheese after you have flaked it using a fork, a little butter (about 1 teaspoon) and two halves of eggs Then cover it with another third of corn flour sauce, and then put the salty cheese on it, together with the other two eggs and finally the last layer of corn flour sauce
To continue, cabbage rolls are famous too in the list of authentic Romanian recipes It is true that it takes you about half of hour to prepare them, and if you want to cook them in the oven, you can spend with them one hour and a half
The ingredients you need are 1 kilo mince, 2 medium sized onions, a bunch of verdure, 200 grams rice, 2 spoons tomato paste, 1 teaspoon of salt, half a teaspoon of pepper, 2 leaves of laurel, 1 hot pepper, medium sized sauerkraut (which you should keep in water in order to make it release salt, two hours before) You can also use raw cabbage, but you have to scald it first
As far as equipment is concerned, you need specific kitchen utensils and a Romanian earthen pot Besides, as home appliances, you can use the cooker, which of course must have an oven, kitchen robot or mince maker Hack meat using a kitchen robot or a mince maker Mix the mince with the rice, the chopped onion, the verdure, after you minced it too using a knife, tomato paste, salt and pepper Then you have to choose cabbage leaves and put the mixture onto them and roll them
These two authentic Romanian recipes are an expression of Romanian essential jobs in the past, which were shepherd and rich farmer, who used to enjoy eating, drinking a little natural wine or brandy and then telling jokes and feeling great
Romanian women are known to be amongst the most beautiful, stylish, well dressed, educated & family orientated women on the planet. If you are serious about finding a Romanian bride, you must read our hard hitting and honest reviews of the top Romanian dating web sites. Don’t get scammed. Visit us now.
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Author : Michael Anthony
Real restaurant recipes are part of what make famous restaurants famous Whether it’s the Red Lobster Cajun Shrimp Linguine or any other of your favorite famous restaurant recipes, did you know that many of these recipes are available for you to make from the comfort of your own home?
Imagine using real restaurant recipes - such as this one from Red Lobster - at your next family dinner or party and impressing all of your family and friends Not only will they be impressed, but you and everyone else will get to enjoy the great tasting food Even if you are not an experienced chef, these real restaurant recipes are easy to understand and straightforward enabling you to create them in your own home The cost and time savings will be amazing! Below is the restaurant recipe for the Red Lobster Cajun Shrimp Linguine
Red Lobster Cajun Shrimp Linguine
Ingredients: 1 pound linguine, 1/2 cup chopped flat leaf parsley, salt, ground black pepper, 2 tablespoon olive oil, 2 tablespoon butter, 1 chopped white onion, 4 cloves of finely chopped garlic, 1 pound - about 25 - shrimp (shelled and deveined, tails off), 1/2 teaspoon of dried, crushed thyme, 1/4 teaspoon red pepper flakes, 1/8 teaspoon cayenne, 1/2 cup heavy cream, 2 tablespoon tomato paste, sugar, lemon juice
Recipe serves 4 people Make necessary adjustments for larger quantities
1 Place the shrimp in small mixing bowl Dust shrimp with cayenne, salt, pepper and thyme Toss and let sit
2 Boil pasta in large pot of salted water until al dente Drain the pasta, reserving some of the pasta water
3 While the pasta is boiling, melt butter in a separate pan with olive oil over medium to medium high heat
4 Saute onion until soft, 3-4 minutes
5 Add chopped garlic and red pepper flakes Stir for 30 seconds and do not let the garlic burn
6 Add tomato paste, heavy cream and a small pinch of sugar Stir ingredients and continue to cook until blended
7 Add shrimp and cook 2 minutes
8 Add pasta and toss, reserved pasta water may be added to moisten if necessary
9 Allow the shrimp to finish cooking, another 1 to 2 minutes Do not overcook Add parsley Season to taste with additional salt and pepper, if desired Remove from heat, squeeze lemon juice over pasta and serve
Try this Red Lobster Cajun Shrimp Linguine for your next outing or meal and enjoy! You will find it delicious and easy to make - and you can find many other real restaurant recipes just like this one!
For more FREE Restaurant Recipes, visit Reviews and Secrets: Real Restaurant Recipes.
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Author : Stephanie Foster
When you’re trying to live a healthier lifestyle, choosing party snacks can be a real problem The classic ones just aren’t that healthy and you don’t want to bore everyone else by putting out nothing but fruits and vegetables
Now, there’s nothing wrong with having a solid fruit or veggie tray out at a party; in fact, I recommend it highly A little dip will make people more enthusiastic about the vegetables Get a little creative with the kinds of fruits and vegetables offered Try including things like papaya or berries to make the selection really stand out
But for a good party you need more options Fortunately, many favorite party snacks can be made in a relatively healthy manner so long as you pick healthy ingredients Remember that the secret to healthy cooking is in choosing the right ingredients
Pigs in a blanket are always popular, and if you want a healthier variety choose chicken or turkey franks If they aren’t available in mini frank size just chop up larger ones into smaller sizes Wrap in crescent roll dough and cook at 375 degrees for about 12 minutes or until dough is golden brown
When my family gets together the shrimp ring is always popular You can find these in most grocery stores with the other frozen seafood and it comes with cocktail sauce If not, just buy the shrimp on your own and buy the cocktail sauce separately Very indulgent, sometimes a little pricey, but always a hit
Seasoned popcorn can be a great alternative to potato chips You can find recipes all over the place online or come up with your own recipe You can also get creative and make your own recipe I like to add things like garlic and Parmesan to my popcorn’s butter or oil before pouring it over
Baked tortilla chips with a good salsa are reasonably healthy too Guacamole is also rather healthy
Mini pizzas go over well too Rather than buy them, make them yourself on English muffin halves Use salsa if you want a little spice rather than tomato sauce, and keep the toppings healthy Sorry, that does mean avoid pepperoni
Even at a party healthy food doesn’t have to mean boring There are many foods out there that are good for you and will delight your guests Use some creativity and no one will complain that you only have healthy foods available
Stephanie Foster started http://www.makehealthymeals.com/ as an excuse to research more healthy eating options for her family. You can get healthy recipes and more from her site.
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Author : Maria Alexis Rodrigo
Home-cooked meals are more the exception than the rule for most busy families these days Many are missing out on the benefits of a shared family meal, including eating more nutritious and less fattening meals Luckily, the grocery provides many convenience foods that don’t sacrifice taste and nutrition for speed Frozen dough, which you will find in almost any grocery store, is a good example Here are three quick dinner ideas using frozen or refrigerated dough (thaw frozen dough in the refrigerator overnight) To make a complete meal, serve with salad
Speedy Pizza
Preheat your oven to 450F and lightly sprinkle flour or corn meal on a pizza sheet or baking sheet Stretch the dough out using either your hands or a rolling pin, until it is about 1/4 inch thick Prick the pizza dough all over with a fork Brush a thin layer of extra virgin olive oil Top with tomato paste, tomato sauce or tomato puree, minced garlic, chopped leftover cooked meat and vegetables you have on hand, such as mushrooms and bell peppers Bake for 7 minutes Remove from the oven and top with mozzarella cheese Shredded cheddar and Parmesan cheese can also be used in a pinch Return to the oven and bake for another 8 minutes until the cheese is bubbly and the crust is light brown
Focaccia in a Flash
Preheat the oven to 400F Roll either pizza or bread dough into a rectangle on a cookie sheet Make dents all over the dough with your fingertips In a skillet, saute chopped onions and minced garlic in extra virgin olive oil Top the focaccia with the wilted onions and garlic Sprinkle Italian seasoning, coarse sea salt and black pepper Bake for 7 minutes Remove from the oven and top with a mixture of mozzarella and Parmesan chesses, or whatever cheese you have Return to the oven and bake for another 8 minutes or until the cheese is bubbly and the crust is light brown Cut into squares and serve
Easy Sandwich
Preheat the oven to 400F Grease and flour a 9 x 5-inch loaf pan Roll the bread dough into a rectangle 9 inches wide Brush the dough with extra virgin olive oil Top with shredded leftover meats, bacon bits, sliced olives and cheese Add herbs and seasonings such as shredded basil leaves or minced parsley Gently roll and put into the prepared loaf pan Bake for 20 minutes, reduce the temperature to 350F and bake for another 25 minutes Let cool before serving
Every time you’re in the grocery, always remember to grab some frozen bread and pizza dough When you want a filling but delicious dinner fast, remember these quick dinner ideas using frozen dough You can also make quick desserts with them These prepared foods makes it possible to make yummy and nutritious meals in a hurry
Alexis Rodrigo loves to cook and eat but is busy taking care of 3 children and 1 husband while managing 2 home businesses. Save yourself time in the kitchen by checking out her collection of quick dinner recipes and sign up for the free e-course on quick dinner ideas at http://www.myquickdinnerrecipes.com
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Author : Dominic Donaldson
They say that a bad workman blames his tools, but a good cook relies on quality cookware. Whether you are a Delia or a Jamie, having the right tools for creating a culinary masterpiece is essential. Here we offer up a few ideas for delicious dishes based on the basic cookware that can be found in most kitchens
Stockpot
The stockpot is a great kitchen all rounder. Soups and stews, curries and chili con carne can all be cooked to perfection with this versatile pot. Its strength lies in its size and the capacity for food to be cooked slowly for many hours. If you find yourself offering to cook up a feast for a few friends, then the stockpot is the cookware of choice. Simply throw in the meat and vegetables of choice and add pasta, chopped tomatoes and even a splash of fresh cream and season according to your dish.
The basic ingredients of onion, tomato and garlic are an excellent base to work on using this pot. These ingredients can be seasoned with herbs to give a hearty English stew, or with spices for an authentic Indian curry. These dishes taste better the longer they are left to cook, and the stockpot is a perfect vessel for such dishes, and saves on the washing up too.
Frying Pan
The humble frying pan is probably one of the most versatile items of cookware in a kitchen. It is an essential piece of equipment, and without one many dishes are impossible to make. Frying onions and spices as a base for a sauce, making a traditional English fried breakfast and the oh so humble omelet would all be impossible without a frying pan. There are of course a variety of types and sizes, but if purchasing a good all rounder, go for a twelve inch one with high but sloped sides If you can get one with a lid, all the better, it will extend the range of dishes it can be used to prepare for, such as poaching fish.
A firm favourite for the frying pan here is to create a Spanish tortilla, which could be described as a glorified omelet Simply fry onions and garlic in a little olive oil and season with salt, pepper and basil; next add some thinly sliced potato followed by well beaten eggs Make sure you cook the dish slowly so as not to burn the base of the tortilla When the mixture appears to have nearly set, sprinkle the top liberally with parmesan cheese and pop under the grill to brown To serve, cover the pan with a plate tip the tortilla out of the pan
Sauce Pan
I once lived with only once sauce pan, but this basic piece of cookware was my best friend As long as it is larger than a milk pan and has a lid, the amount of dishes that can be whipped up are limitless From heating beans to boiling potatoes, it is difficult to get by in the kitchen without a sauce pan As the name states, the purpose of this pot is primarily to create sauces A few simple ingredients can be turned into a dish worthy of Masterchef by conjuring up a simple sauce
A great treat is searing off an ostrich steak, much the same as you would a traditional beef one and covering it with a red wine and blackberry sauce Place a small amount of oil in the sauce pan and throw in some in the fruit, warm gently then add generous amounts of red wine Heat until bubbling and the blackberries are starting to reduce then pour over the meat Delicious!
Dom Donaldson is an expert in the catering industry.
Find out more about Cookware and the range available for professional and home cooking at Massive Housewares.
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