Author : Ronald Eapen
Chinese cooking calls for the highest of creative culinary preparations and forms of presenting dishes besides asking for a basic set of Chinese cooking supplies If you are one of the many people who crave the taste of authentic Chinese meals and want to whip up delicious dishes with a distinct Oriental taste, you’d be better off hoping for the perfect recipe achievement if you know how to draw the best out of this rich and varied culture of Chinese cooking, almost an art-form!
The lovers of Chinese food abound everywhere in the world, irrespective of geographical boundaries and ethnic orientations because the generous dose of spices and cultural limitations The highly spiced and true Chinese dishes are cooked with the intention of serving all kinds of palates! Thus, the whole culture of using Chinese cooking supplies along with knowledge of the appropriate dining etiquette and suitable dishes for festival time besides specific uses of Chinese herbs and flavors according to their individual properties is what has popularized this cuisine globally
When we speak about authentic Chinese cooking supplies being essential to bringing out the right flavors and nutrients in a dish, we are actually referring to the purchase and use of the appropriate utensils and other paraphernalia that professional chefs in China are accustomed to using for preparation of top-class Chinese meals Thus, some basic Chinese cooking supplies that will add authenticity to the whole picture of preparing and presenting a Chinese meal include a wok, tang chi, iron Palette, rolling pin and the obvious - chopsticks! There are many more, but these few items form the basic list of necessary cooking gear used in Chinese meal preparation and eating with chopsticks an art that replaces using cutlery like forks and knives, which the Chinese despise as they associate it with hostility and their chopsticks are symbols of compassion and generosity At times, foreigners find it difficult to use chopsticks during a meal but the Chinese love it as it is believed they add flavor and fun to eating noodles
Among the most useful of Chinese cooking utensils is the Wok; it has many uses and is generally used for an array of services such as stir frying, steam-cooking, making stews and giving food a smoked flavor! Broad, sharp knives are favored by Chinese chefs for multipurpose chopping, dicing and carving meat, veggies and fruit dishes besides to julienne special stir-fried foods A favored way of cooking buns, chicken and meat is steaming while noodles are boiled in sieves made of wire
The conventional form of cooking Chinese meals using Chinese cooking supplies provides for health, happiness and balance in all aspects of enjoying a meal and therefore the stress laid on acquiring and using utensils that help cook the food right, fast and in flavorful manner - be it commercially or in a home-kitchen
About The Author:-
www.classic-dessert-collection.com
www.cooking-chinese-style.com
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Author : Brue Baker
Cakes, cookies, and pies are just a few of the many desserts that are both known and loved Many people can’t say no to a sweet treat, but others feel the need to refuse desserts that they consider to be high in calories and sugar This makes it hard to find a dessert recipe that pleases everyone
However, strawberry shortcake recipes can do just that! Although they are relatively healthy compared to most other desserts, strawberry shortcake recipes are extremely delicious as well
A Strawberry Shortcake Recipe
The first step in following a strawberry shortcake recipe is to make the filling In order to make the filling, you will need:
* One-half teaspoon of organic vanilla extract
* One cup of organic heavy whipping cream
* Two tablespoons of organic sugar
* Four cups of sliced organic strawberries
First, combine the berries and sugar in a bowl and allow them to macerate in the refrigerator for several hours In a separate bowl, whip the cream with the sugar and vanilla; cover and refrigerate
The next part of the strawberry shortcake recipe involves making the shortcake portion of the dessert The ingredients needed for this include:
* Two-thirds cup of organic cream or buttermilk
* Two cups of self-rising organic flour
* Eight tablespoons of unsalted organic butter
* One large organic egg
* Two tablespoons of organic sugar
First, preheat the oven to 450 degrees Combine the sugar and flour in the bowl of a food processor and pulse several times
Divide the butter into eight pieces and add to the mixture Pulse approximately fifteen times to mix Next, whisk together the egg and cream, add this to the mixture, and pulse once again Place the dough in a pan and bake for fifteen to twenty minutes on the middle rack of the oven Invert and allow to cool
Next, you will need to assemble the strawberry shortcake Split the shortcake in two and place one round on a platter Place half of the berries and cream on top, and then add the second shortcake round Top with the remaining berries and cream Now it is time to serve and enjoy!
Shortcake Recipe For Success
You can’t go wrong if you follow this strawberry shortcake recipe Not only will you please the sugar-loving crowd, and the health crowd, but you will not be weighed down after you eat it like a lot of cakes and pies tend to do
Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health information found anywhere on the web. Visit DietHealthAndFitness.com to learn more.
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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 : Ronald Eapen
Chinese cooking calls for the highest of creative culinary preparations and forms of presenting dishes besides asking for a basic set of Chinese cooking supplies If you are one of the many people who crave the taste of authentic Chinese meals and want to whip up delicious dishes with a distinct Oriental taste, you’d be better off hoping for the perfect recipe achievement if you know how to draw the best out of this rich and varied culture of Chinese cooking, almost an art-form!
The lovers of Chinese food abound everywhere in the world, irrespective of geographical boundaries and ethnic orientations because the generous dose of spices and cultural limitations The highly spiced and true Chinese dishes are cooked with the intention of serving all kinds of palates! Thus, the whole culture of using Chinese cooking supplies along with knowledge of the appropriate dining etiquette and suitable dishes for festival time besides specific uses of Chinese herbs and flavors according to their individual properties is what has popularized this cuisine globally
When we speak about authentic Chinese cooking supplies being essential to bringing out the right flavors and nutrients in a dish, we are actually referring to the purchase and use of the appropriate utensils and other paraphernalia that professional chefs in China are accustomed to using for preparation of top-class Chinese meals Thus, some basic Chinese cooking supplies that will add authenticity to the whole picture of preparing and presenting a Chinese meal include a wok, tang chi, iron Palette, rolling pin and the obvious - chopsticks! There are many more, but these few items form the basic list of necessary cooking gear used in Chinese meal preparation and eating with chopsticks an art that replaces using cutlery like forks and knives, which the Chinese despise as they associate it with hostility and their chopsticks are symbols of compassion and generosity At times, foreigners find it difficult to use chopsticks during a meal but the Chinese love it as it is believed they add flavor and fun to eating noodles
Among the most useful of Chinese cooking utensils is the Wok; it has many uses and is generally used for an array of services such as stir frying, steam-cooking, making stews and giving food a smoked flavor! Broad, sharp knives are favored by Chinese chefs for multipurpose chopping, dicing and carving meat, veggies and fruit dishes besides to julienne special stir-fried foods A favored way of cooking buns, chicken and meat is steaming while noodles are boiled in sieves made of wire
The conventional form of cooking Chinese meals using Chinese cooking supplies provides for health, happiness and balance in all aspects of enjoying a meal and therefore the stress laid on acquiring and using utensils that help cook the food right, fast and in flavorful manner - be it commercially or in a home-kitchen
About The Author:-
www.classic-dessert-collection.com
www.cooking-chinese-style.com
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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 : Shanta Singh
Baking requires a wide variety of ingredients and asks the chef to use them in many ways Despite this variety, there are a number of ingredients that will show up consistently from recipe to recipe A few of these staples of baking are flour, eggs, sugar and yeast Beyond these regular ingredients, apples, cranberries, lemons, pure vanilla, and chocolate are other ingredients that are used frequently Each of these foods has specific guidelines for use which make it easier for chefs to use them to their greatest potential
Flour, baking powder, soda, cream, sugar, eggs and yeast make up the backbone of baking recipes Flour provides the form of your baked good The type of flour used will define taste, texture and structure of your final product The reason this all works is because flour contains protein When the protein mixes with water and heat it responds chemically and gives your baking project its strength Baking powder and baking soda works similarly to yeast by providing a leavening force for your dish The primary difference is that baking powder and soda create a chemical reaction that makes the dough rise, while yeast is a living organism that feeds on the dough which creates the same effect as baking powder and soda For more details login on to www fair-recipes com Cream is technically the fat that rises to the top of whole milk It is often whipped and is used in a variety of ways In baking, sugar does more then just act as flavoring It also adds tenderness and texture, among other things, to your final product Like flour, eggs act as a structural element in baking Eggs can provide leavening, texture, richness and other various characteristics to your baked good and are often used in the batter Butter also fits beside these other regular ingredients Aside from these basic items, a wide variety of fruits and nuts are used regularly while baking
Apples are used frequently in recipes, but be sure to choose a type of apple that fits the flavor you want in your dish, and make sure that it is properly ripened Good baking apples are firm, smooth, and will give off a fresh smell Blueberries are another fruit that is used a lot Look for blueberries that are firm and plump It is also important to look for berries that are dark with a white dusting This dusting is important and naturally generated This dust is a sure sign of freshness Be sure to avoid berries that are soft, moldy, or crushed Cranberries are also a popular choice, but almost never raw When raw they are extremely tart These berries should be firm, smooth skinned and a shiny red color Lemons also consistently used When choosing lemons, they should be bright yellow without any green spots or blemishes An important task when using lemons is to wash the outer skin Insecticides are often used on lemons, and do not go well in your baked good Be sure to wash the rind thoroughly Peaches, raspberries, pumpkins, strawberries and rhubarb also find their way into many recipes For more details contacts to chicken-wing-cookbook com These fruits follow similar rules of freshness to the already mentioned ingredients, and should be purchased carefully Nuts can be found in a wide variety of ways, and are generally pre-packaged in the store Be sure to look closely at what your recipe is asking for before you begin to search for a product
Two final popular ingredients are vanilla and chocolate Pure vanilla is a very expensive spice, but it is worth the money when it comes to making a high quality desert This spice comes in a few forms, primarily extract, beans or powdered It can also come mixed with sugar Chocolate is used in a few forms as well Most recipes will call for semi-sweet or unsweetened varieties These two ingredients are used often and should be kept readily in your spice rack
Many ingredients are used regularly in baking, and having a grasp of how these items are used is important It is also crucial to recognize the freshness and quality of the products you will use Having a good grasp of these basic ingredients will ensure a high quality snack for your enjoyment
www.chef-123.com
www.150-venison-recipes.com
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Author : jane carrasco
My grandmother passed away when I was twelve She was born and raised in rural Amish country in Indiana Though it was over twenty five years ago when she died, I clearly remember her and her funny ways She had a ‘davenport,’ used ‘rouge,’ and was allergic to perfume and only used ivory soap She was forever pulling out her annoying vinyl measuring tape from a golden, round, wicker sewing basket with a matching lid she kept next to her sofa, or davenport She would wrap it around my neck, my arms and my legs, taking notes to ensure the clothing she made me would fit She always checked to see if I scrubbed behind my ears with a ‘warshcloth’ and her house was not child friendly, at all She was meticulously clean, in fact she even ironed her sheets She was peculiar to me as a child, but let me tell you, that woman knew how to bake the best pie in the whole wide world
Grandma was an awesome cook and she loved to do it Christmas was amazing as a child We ate on real china and drank from expensive cranberry glass goblets She had a special dish for everything on the table and only used the nicest, freshest linens She always baked at least three different kinds of pies and there would be cookies and candies and homemade bread and turkey and mashed potatoes with amazing gravy and stuffing Oh, the stuffing or ‘dressing ‘ Sorry, I need a moment to reminisce
Some good memories there That is what a great recipe will do, create irreplaceable memories For twenty five years, I have longed to be again sitting at Grandmas in front of her grand Christmas spread eating a piece of one of her best pies made with the freshest ingredients Cherry, rhubarb, strawberry, blueberry, the filling is just an after thought when you have a delicious, flaky crust I certainly cannot go back in time, but guess what, time has brought them to me I found a box filled with her recipes at my aunts house She was holding onto them for dear life, but what good is an amazing recipe if it is tucked in a box, unused for years and years
I pried the magical box from my aunts white knuckles and have decided to not only cook these recipes , one at a time, but I want to share them I love to cook a dish everyone will enjoy and come back begging for more My children will inevitably prepare my most beloved and delicious family recipes with their children and they will be talking about how ‘to die for the pie is’ for generations to come My kids love it when I make something new and exciting for them to eat and even like to help in the kitchen
Here is a great unique dessert that is so easy to make and yes, it is from the magic box It is called cobbler cake and you are going to love it It is great with vanilla ice cream, whipped topping, or just a spoon I cannot decide whether it is cobbler or cake, but it sure is yummy
Turn on the oven to 350 degrees and grease a 9×13 inch baking dish
1 can of crushed pineapple
1 can of cherry pie filling
1 box of white, yellow or lemon cake, dry
7 oz shredded coconut
1 cup crushed walnuts
1 cup melted butter
First, pour the entire can of pineapple, juice and all into the greased pan Second, empty the can of cherry pie filling over the pineapple Next, completely cover the fruits with the dry cake mix and do not stir Layer the coconut on top of that and then the walnuts Drizzle the melted butter, (I use a turkey baster) over the entire thing and throw it in the oven Yes, it is that simple Set your timer for 70 minutes It is done when it is golden brown and firm in the middle
Jane Carrasco has a passion for preparing easy and delicious meals with recipes that her family will love, for generations to come. Go to http://easyrecipe4u.blogspot.com/ to find step by step instructions for preparing the best food with only the best recipes.
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A few weeks ago I came across some cream horn tubes at a local kitchen store here in Vancouver. These tubes are usually used to make those tasty treats filled with whipped cream and made from a pastry dough. I thought they would be perfect filled with chicken salad. I used a sweet
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Author : Rene Graeber
If you are trying to lose weight, skipping desserts can be a real challenge The great thing is you do not have to give up eating your favorite desert in order to lose those stubborn inches There are plenty of low fat dessert recipes that you can try for a delicious and healthy treat
Making your own low faat dessert is actually simple The key is to substitute the fattening ingredients in the recipe for low faat items For example, if the recipe calls for cream cheese skip the regular one and look for fat free or l f cream cheese Likewise, use margarine or applesauce instead of butter Chill evaporated milk and you have a low faat substitute for whipped cream When using eggs, just use the egg whites or instead of using whole eggs, try an egg substitute product Also, replace the sugar with a sugar free sweetener such as the product Splenda
Another good idea is to use cooking spray to coat your cake pan instead of grease A cooking spray will have less fat and cholesterol than oil and will cover the pan completely and evenly so your l f dessert will slide perfectly onto a plate much easier
If you are thinking that your options in making l f t dessert are limited, you would be happy to know that you can in fact make almost any type of desert into a low fat dessert Again, the key is using low fat ingredients, which are easily available from grocery stores So, you can make your own low fat pudding, cake, cobbler, pie and even l f ice cream
To get you started right away in making a delicious low fat dessert, here is an easy recipe for a popular dessert, strawberry cream cheese shortcake It uses substitutes to make a low sugar, low calorie and low fat desert
Beat 8 oz of softened fat free cream cheese and half a cup of powdered sugar Fold in 8 oz carton of a Cool Whip Free, a fat-free whipped cream substitute Pour into a 9×13 pan and spread evenly Cover the pan and chill for 2 hours While you are waiting, sweeten 5 cups of sliced strawberries with cup of Splenda or any sugar substitute Before you serve your delicious low fat dessert, spread the strawberries on top Add some Cool Whip on top of each serving
The recipe above is just one of many low fat desert recipes out there that you can try so you can still satisfy your sweet tooth and not have to worry about gaining weight
If you want to get more information, please visit my blog at http://how-i-lost-my-weight.blogspot.com/
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Author : Shanta Singh
Baking requires a wide variety of ingredients and asks the chef to use them in many ways Despite this variety, there are a number of ingredients that will show up consistently from recipe to recipe A few of these staples of baking are flour, eggs, sugar and yeast Beyond these regular ingredients, apples, cranberries, lemons, pure vanilla, and chocolate are other ingredients that are used frequently Each of these foods has specific guidelines for use which make it easier for chefs to use them to their greatest potential
Flour, baking powder, soda, cream, sugar, eggs and yeast make up the backbone of baking recipes Flour provides the form of your baked good The type of flour used will define taste, texture and structure of your final product The reason this all works is because flour contains protein When the protein mixes with water and heat it responds chemically and gives your baking project its strength Baking powder and baking soda works similarly to yeast by providing a leavening force for your dish The primary difference is that baking powder and soda create a chemical reaction that makes the dough rise, while yeast is a living organism that feeds on the dough which creates the same effect as baking powder and soda For more details login on to www fair-recipes com Cream is technically the fat that rises to the top of whole milk It is often whipped and is used in a variety of ways In baking, sugar does more then just act as flavoring It also adds tenderness and texture, among other things, to your final product Like flour, eggs act as a structural element in baking Eggs can provide leavening, texture, richness and other various characteristics to your baked good and are often used in the batter Butter also fits beside these other regular ingredients Aside from these basic items, a wide variety of fruits and nuts are used regularly while baking
Apples are used frequently in recipes, but be sure to choose a type of apple that fits the flavor you want in your dish, and make sure that it is properly ripened Good baking apples are firm, smooth, and will give off a fresh smell Blueberries are another fruit that is used a lot Look for blueberries that are firm and plump It is also important to look for berries that are dark with a white dusting This dusting is important and naturally generated This dust is a sure sign of freshness Be sure to avoid berries that are soft, moldy, or crushed Cranberries are also a popular choice, but almost never raw When raw they are extremely tart These berries should be firm, smooth skinned and a shiny red color Lemons also consistently used When choosing lemons, they should be bright yellow without any green spots or blemishes An important task when using lemons is to wash the outer skin Insecticides are often used on lemons, and do not go well in your baked good Be sure to wash the rind thoroughly Peaches, raspberries, pumpkins, strawberries and rhubarb also find their way into many recipes For more details contacts to chicken-wing-cookbook com These fruits follow similar rules of freshness to the already mentioned ingredients, and should be purchased carefully Nuts can be found in a wide variety of ways, and are generally pre-packaged in the store Be sure to look closely at what your recipe is asking for before you begin to search for a product
Two final popular ingredients are vanilla and chocolate Pure vanilla is a very expensive spice, but it is worth the money when it comes to making a high quality desert This spice comes in a few forms, primarily extract, beans or powdered It can also come mixed with sugar Chocolate is used in a few forms as well Most recipes will call for semi-sweet or unsweetened varieties These two ingredients are used often and should be kept readily in your spice rack
Many ingredients are used regularly in baking, and having a grasp of how these items are used is important It is also crucial to recognize the freshness and quality of the products you will use Having a good grasp of these basic ingredients will ensure a high quality snack for your enjoyment
www.chef-123.com
www.150-venison-recipes.com
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Author : Rene Graeber
If you are trying to lose weight, skipping desserts can be a real challenge The great thing is you do not have to give up eating your favorite desert in order to lose those stubborn inches There are plenty of low fat dessert recipes that you can try for a delicious and healthy treat
Making your own low faat dessert is actually simple The key is to substitute the fattening ingredients in the recipe for low faat items For example, if the recipe calls for cream cheese skip the regular one and look for fat free or l f cream cheese Likewise, use margarine or applesauce instead of butter Chill evaporated milk and you have a low faat substitute for whipped cream When using eggs, just use the egg whites or instead of using whole eggs, try an egg substitute product Also, replace the sugar with a sugar free sweetener such as the product Splenda
Another good idea is to use cooking spray to coat your cake pan instead of grease A cooking spray will have less fat and cholesterol than oil and will cover the pan completely and evenly so your l f dessert will slide perfectly onto a plate much easier
If you are thinking that your options in making l f t dessert are limited, you would be happy to know that you can in fact make almost any type of desert into a low fat dessert Again, the key is using low fat ingredients, which are easily available from grocery stores So, you can make your own low fat pudding, cake, cobbler, pie and even l f ice cream
To get you started right away in making a delicious low fat dessert, here is an easy recipe for a popular dessert, strawberry cream cheese shortcake It uses substitutes to make a low sugar, low calorie and low fat desert
Beat 8 oz of softened fat free cream cheese and half a cup of powdered sugar Fold in 8 oz carton of a Cool Whip Free, a fat-free whipped cream substitute Pour into a 9×13 pan and spread evenly Cover the pan and chill for 2 hours While you are waiting, sweeten 5 cups of sliced strawberries with cup of Splenda or any sugar substitute Before you serve your delicious low fat dessert, spread the strawberries on top Add some Cool Whip on top of each serving
The recipe above is just one of many low fat desert recipes out there that you can try so you can still satisfy your sweet tooth and not have to worry about gaining weight
If you want to get more information, please visit my blog at http://how-i-lost-my-weight.blogspot.com/
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Author : Steve Hanson
This is a recipe for a creamy seafood pate, or dip, which you can put on crackers, vegetables, or wedges of bread You will need to get a brain mold, or some other kind of mold, to use to shape your pate Makes a nice shrimp or crab flavored dip, which can be spooky as long as you use a spooky mold There are a couple brain molds for sale on Amazon pretty much at all times
The Recipe
* 1 can (about 10 oz) reduced sodium, low fat cream of mushroom soup
* 8 ounces reduced fat or low fat cream cheese, softened
* 1 envelope unflavored (and sugar free) gelatin
softened in 1/4 cup water
* 3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
* 1 cup lite, reduced fat, or low fat mayonnaise
(or Miracle Whip)
* 1 tablespoon lemon juice
* Tabasco or creole seasoning to taste
* oil or Pam non-stick spray for surface of mold
Directions
If you have a food processor, you may want to grind your shrimp or crab meat up into more of a paste This will give the pate more of a smooth texture, all the better to resemble actual brain matter =)
Be careful with your cream of mushroom soup, because most versions made with cream are high in fat
1 Heat the mushroom soup, undiluted, in a saucepan over medium heat
2 Stir occasionally to keep from burning or sticking to pan
3 Mix the cream cheese in with the soup
4 Stir in softened gelatin and blend well
5 Fold in remaining ingredients and pour into your lightly-oiled mold
6 Chill until firm and serve with your favorite crackers
Once firm, you should be able to dump the pate out into a bowl or even onto a plate The oil or non-stick spray is what allows us to dump it out Don’t forget to lightly grease that mold!
How to Fold
When preparing a recipe, folding is a method of mixing better that is often demonstrated on cooking channels, but not often practiced by those of us who are content eating tuna and chicken 4 times a day Of course I learned how to fold in Home Economics class back in high school, promptly forgot, and then relearned again a couple years ago for some recipes I was trying out I do enjoy cooking healthy protein-laced meals
Because you may not know how to fold, I’ll give you a quick low-down Basically you want to take a flat spatula and turn the mixture over onto itself, rather than stirring with a spoon
Healthy, Low Fat, High Protein Eating
As long as you use low fat ingredients when possible, you will end up with a very tasty, moderately healthy dip for crackers, veggies, or bread wedgies The cream of mushroom soup can be found in a lower fat version, I know because I found it
I recommend shrimp instead of crab meat, unless you really purchase high quality real crab meat Don’t use that processed crab-meat-in-a-packet garbage Bring to work in a small bowl with whole grain or whole wheat crackers for a healthy snack Serve at a Halloween party with low fat chips or crackers, and surprise your guests with a tasty, but spooky, health food dip!
Nutrition
I really can’t give a nutrient profile on this because of all the variables It depends on what kind of cream cheese, soup, mayo, and seafood you use You are going to end up with something that has a moderate amount of protein, fat and carbs No idea about the total calories This is more of a Zone Diet 30/30/40 type of meal
Steve Hanson has 10 years experience in the fields of exercise science and sports nutrition. He writes articles on all forms of athletic training and nutritional theories. View the blog to learn more about your favorite exercise and nutrition topics.
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Author : William Smith
Only a chocolate covered strawberry cheesecake recipe could possibly be better than a chocolate covered strawberry Try this yourself and see!
Chocolate Strawberry Cheesecake Recipe
* 48 graham cracker squares — ground
* 1/2 cup sugar
* 1 cup butter — melted
* 4 teaspoons Grand Marnier
* 1 teaspoon cinnamon
* 1 quart fresh strawberries — stemmed
* 1/2 cup confectioners’ sugar
* 4 tablespoons Grand Marnier
* 2 teaspoons cornstarch
* 2 teaspoons water
* 24 ounces cream cheese — softened
* 3 eggs
* 3/4 cup sugar
* 1 1/2 cup sour cream
* 4 1/2 teaspoons flour
* 1 1/2 teaspoon vanilla
* 3 tablespoons Grand Marnier
* 2 ounces unsweetened chocolate
* 1 teaspoon butter
* 1 cup confectioners’ sugar — sifted
* 3 tablespoons water
* 1/2 cup whipped cream — chilled
* 2 tablespoons confectioners’ sugar
* 1 tablespoon Grand Marnier
Crust:
Combine graham cracker crumbs, sugar, butter, four teaspoons of liqueur and cinnamon Mix well and press onto bottom and sides of a greased 10″ springform pan Chill
Strawberry Layer:
Puree strawberries, confectioners sugar and four tablespoons of liqueur in a blender and place in top of a double boiler Add cornstarch and water Cook until thickened, stirring constantly Cool to room temperature and set aside
Cheesecake:
Cut cream cheese into small pieces and place in food processor or blender with the three eggs, 3/4 cup sugar, 1 1/2 cup sour cream, 4 1/2 teaspoons flour, 1 1/2 tsp vanilla and three tablespoons of liqueur Blend just until smooth Pour not quite half the cheesecake mixture into crust Carefully spoon strawberry layer over cheesecake, covering entirely, but not overlapping crust
Carefully pour rest of batter over strawberry layer
Bake on cookie sheet at 350 degrees for 70 to 75 minutes, or until the cake no longer shakes in the center Turn off oven, leave door ajar and allow the cake to remain inside for one hour
Leave cake in pan, cover with plastic wrap and refrigerate overnight The following day, remove cake from pan and set aside
Chocolate Glaze: Melt chocolate and one teaspoon of butter in a double boiler Add one cup of confectioners sugar and three tablespoons of water and mix well Beat with wire whisk until smooth While chocolate is still warm, spoon evenly over top of cheesecake and chill cake until glaze hardens
Whipped Cream: Place 1/2 cup whipped cream, two tablespoons of confectioners sugar and one tablespoon of liqueur in a chilled bowl With chilled beaters, whip until stiff
Spoon into pastry bag with small rosette tip and decorate cheesecake Serve cake with whole fresh strawberries
Baked Chocolate Custard:
For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co ’s Premium No 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water
Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar Add the cooled milk and strain Pour the mixture into the cups, which place in a deep pan
Pour into the pan enough tepid water to come nearly to the top of the cups
Bake in a moderate oven until firm in the center It will take about half an hour
Test by running a knife through the center If the custard is milky, it is not done Serve very cold
William Smith the author provides many more delicious chocolate recipes for you free at Chocolate Covered Strawberry Cheesecake Recipe (All is Free)
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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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Author : Brue Baker
Remember when you were a kid and came inside from a cold winter’s day and wrapped your hands around that warm steaming mug of hot chocolate? Hot chocolate is a delectable treat, no matter if it is ordered pre-made from a coffee shop, made from a mix, or made from scratch However, using your own recipe for homemade hot chocolate produces a beverage with so much more meaning
The Advantages Of Making Hot Chocolate From Scratch
Using your own recipe for homemade hot chocolate produces results that are superior to both using a mix and ordering a cup of hot chocolate from a coffee shop It can be healthier because you can control the sugar content and you can use fresh ingredients Making the beverage from scratch is both quick and easy, anyone can make homemade hot chocolate
Additionally, there are many recipes for homemade hot chocolate out there, and they allow the consumer to customize the beverage to fit their needs You can vary the type and amount of ingredients to make a cup of hot chocolate that tastes just the way you like it You can also get creative and make some unique variations of hot cocoa
Making The Mix, A Recipe For Homemade Hot Chocolate
To make homemade hot chocolate, there are only a few basic ingredients that are needed These ingredients include:
* 2 cups of powdered natural sugar
* 1 cup of organic cocoa
* 2 1/2 cups of organic powdered milk
* 1 teaspoon of organic sea salt
* 2 teaspoons of cornstarch
* 1 pinch of cayenne pepper
* Hot water, or organic milk
The steps you need to follow to make homemade hot chocolate from a recipe are very simple All you have to do is combine all the ingredients into a bowl and mix evenly Then, heat four to six cups of water, or use milk if you desire Take a mug and fill it halfway full with the mixture, and pour the hot water on top Stir and enjoy!
One thing that is great about making homemade hot chocolate using a recipe is that the leftover mix can easily be stored for another day Simply store the hot chocolate mix in an airtight container, and it can be stored indefinitely
Homemade hot chocolate made from a recipe also makes a great gift during the holiday season Just place the hot chocolate mixture in a decorated jar or container, and use ribbon to tie a copy of the recipe to the lid of the jar Anybody is sure to appreciate being the recipient of such a thoughtful gift
As stated above, feel free to make any of your own adjustments to the above recipe as desired Add whip cream, mix in some coffee, honey etc Simply put make it how you like it and enjoy You will be sure to put smiles on the faces of anybody who is cold
Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health information and resources on the web. Visit DietHealthAndFitness.com to learn more.
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Author : Shanta Singh
Baking requires a wide variety of ingredients and asks the chef to use them in many ways Despite this variety, there are a number of ingredients that will show up consistently from recipe to recipe A few of these staples of baking are flour, eggs, sugar and yeast Beyond these regular ingredients, apples, cranberries, lemons, pure vanilla, and chocolate are other ingredients that are used frequently Each of these foods has specific guidelines for use which make it easier for chefs to use them to their greatest potential
Flour, baking powder, soda, cream, sugar, eggs and yeast make up the backbone of baking recipes Flour provides the form of your baked good The type of flour used will define taste, texture and structure of your final product The reason this all works is because flour contains protein When the protein mixes with water and heat it responds chemically and gives your baking project its strength Baking powder and baking soda works similarly to yeast by providing a leavening force for your dish The primary difference is that baking powder and soda create a chemical reaction that makes the dough rise, while yeast is a living organism that feeds on the dough which creates the same effect as baking powder and soda For more details login on to www fair-recipes com Cream is technically the fat that rises to the top of whole milk It is often whipped and is used in a variety of ways In baking, sugar does more then just act as flavoring It also adds tenderness and texture, among other things, to your final product Like flour, eggs act as a structural element in baking Eggs can provide leavening, texture, richness and other various characteristics to your baked good and are often used in the batter Butter also fits beside these other regular ingredients Aside from these basic items, a wide variety of fruits and nuts are used regularly while baking
Apples are used frequently in recipes, but be sure to choose a type of apple that fits the flavor you want in your dish, and make sure that it is properly ripened Good baking apples are firm, smooth, and will give off a fresh smell Blueberries are another fruit that is used a lot Look for blueberries that are firm and plump It is also important to look for berries that are dark with a white dusting This dusting is important and naturally generated This dust is a sure sign of freshness Be sure to avoid berries that are soft, moldy, or crushed Cranberries are also a popular choice, but almost never raw When raw they are extremely tart These berries should be firm, smooth skinned and a shiny red color Lemons also consistently used When choosing lemons, they should be bright yellow without any green spots or blemishes An important task when using lemons is to wash the outer skin Insecticides are often used on lemons, and do not go well in your baked good Be sure to wash the rind thoroughly Peaches, raspberries, pumpkins, strawberries and rhubarb also find their way into many recipes For more details contacts to chicken-wing-cookbook com These fruits follow similar rules of freshness to the already mentioned ingredients, and should be purchased carefully Nuts can be found in a wide variety of ways, and are generally pre-packaged in the store Be sure to look closely at what your recipe is asking for before you begin to search for a product
Two final popular ingredients are vanilla and chocolate Pure vanilla is a very expensive spice, but it is worth the money when it comes to making a high quality desert This spice comes in a few forms, primarily extract, beans or powdered It can also come mixed with sugar Chocolate is used in a few forms as well Most recipes will call for semi-sweet or unsweetened varieties These two ingredients are used often and should be kept readily in your spice rack
Many ingredients are used regularly in baking, and having a grasp of how these items are used is important It is also crucial to recognize the freshness and quality of the products you will use Having a good grasp of these basic ingredients will ensure a high quality snack for your enjoyment
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www.150-venison-recipes.com
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