Hot Cocoa Mix Recipe - 4 Tips, 2 Recipes

Yes, yes, I know homemade hot cocoa is supposed to be better than hot cocoas that begin with some mix named Nestle Quik, Ovaltine, Carnation, or Swiss Miss -- but when I want a cup of hot cocoa at the end of a long day, or when I'm planning a casual gathering with friends, the last thing I think of is finding some blocks, chunks, or chips of chocolate to melt down in a water bath.. Consider me spoiled by convenience -- wonderfully, gloriously spoiled, and ready to share my tips on how to make a hot cocoa mix recipe shine.

Here's Tip No. 1: Your selection of a hot cocoa mix should be the only shortcut you take toward your destination of a rich, decadent, completely satisfying cup of warm chocolate bliss. Hot cocoa mix is already diluted chocolate -- all mixes have cocoa powder blended with sugar, many of them have cocoa powder blended with milk solids and fat (some are meant to be added directly to water), and many of them are processed with additives that assist smoothness of texture (pure cocoa powder is very gritty). None of these facts by themselves prevent you from using hot cocoa mix to make some spectacular cups of cocoa, but if you cut corners in other areas, you're headed for disaster.

Tip No. 2: When using hot cocoa mixes meant for milk, forget that most common of all modern kitchen shortcuts -- the microwave. Sure, you can put a cup of water into the microwave, heat it up, and then put a water-ready cocoa mix into it to your heart's content -- it won't be the most spectacular cup of cocoa, or the warmest (because your mix will cool down the water), but it will work. But you just can't take chances with your milk. In the first place, milk has a tendency to overcook quickly. Given the variation of strengths in microwaves, you are taking a big chance with the quality of your milk -- and nothing ruins a cup of hot cocoa like some overcooked milk. Nothing, that is, except overcooked chocolate, which also tends to overcook and scorch quickly. This is why chocolate is always melted in double boilers or water baths -- and it is also why you should take out a nice heavy-bottomed pan and heat your milk carefully within it, never, ever allowing it to boil. Simmer is the word, and gently simmer at that, if you must -- and once you've added the hot cocoa mix, you'll need to be very gentle indeed. The chocolate does not need to cook in the pan -- once you've added it and gotten it mixed in, it's time to get the cocoa into the cups or mugs.

Tip No. 3: Avoid all things "nonfat" like the plague. I am now going to praise skim milk and its counterpart, nonfat soy milk, before I bury them. Skim milk and nonfat soy milk are wonderful for many things. With cereals, particularly those that tend to be better as they soak up liquid, they are delightful. As regular beverages for those of us that need to watch our cholesterol, they are honored staples, and make acceptable additions to our coffee and tea. Skim milk has a further boon; because of its calcium, it makes wonderful fertilizer for tomatoes. But tomato season is usually well over when hot cocoa season begins, so when hot cocoa is in view, it is past time to put the nonfat stuff away. A water-ready cocoa mix with water will be richer and rounder in taste than a milk-ready mix with skim milk. Nonfat soy milk would be even worse. Hot cocoa is about decadence, not denial -- save the nonfat items for your cereal or daily consumption, and use a reduced-fat milk or soymilk if you can't bring yourself to take the calorie hit of whole milk or half-and-half.

Tip No. 4: Take special care about sweetened soy milk or milk treated for those with lactose intolerance. Many brands of soy milk are flavored, most often with "vanilla." Basically that boils down to added sugar. By contrast, milk treated for consumption by those who are lactose intolerant is not sweetened, but the process by which the milk sugar -- lactose -- is broken down into two simpler sugars leaves the treated milk sweeter to the taste than regular milk. Hot cocoa mix already contains sugar; adding it to sweetened soy milk or milk that has had its lactose broken down may lead to a cup of cocoa that tastes too sweet. I would avoid the sweetened soy milk entirely; there are plenty of unsweetened brands. As for the treated milk, you may have to add a touch of cocoa powder to balance out the perception of extra sugar -- or melt half a block of unsweetened chocolate into the pan.

Tip No. 5: Color matters, before the pan and in the pan. I have my favorite cocoa mixes, and I have them for several complicated reasons, but for you I just put forward one point. You don't want a pale hot cocoa mix. Before the pan, a light-colored mix means that the ratio of cocoa powder to the other ingredients is low, and you need an abundance of chocolate, not sugars, milk solids, fats, and other additives. In the pan, you will have to use a great deal more of a low-chocolate mix to get the flavor you want -- and then you still won't get that, because the other ingredients will be piling up as well. The whole brew will also begin to take on an uncomfortable thickness -- and while it is sometimes very desirable to serve yourself or your guests the equivalent of fudge in a cup, dark, thick, and just short of being warm chocolate mousse, it is emphatically not desirable to serve a sludge composed mainly of sugar, fats, milk solids, and other additives. Just because you don't have to pull out your double-boiler does not mean you don't have to pay attention to the reality of chocolate -- whatever hot cocoa mix you pick should have a great deal of chocolate in it, and one of the ways to tell is by the mix's color.

Those are the basics, the instructions for the fundamentally blissful cup of hot cocoa from a cocoa mix. And here are the basic recipes (just double the amounts as needed).

For hot cocoa mixes requiring milk:

1. Eight ounces of reduced-fat milk (or whole if you can stand it)
2. Two heaping tablespoons of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

In a heavy-bottomed pan, heat milk on the stovetop until it is very warm (not boiling!), continuously stirring. Add cinnamon if desired; stir. When milk is hot (again, not boiling!) and you can smell the cinnamon, put in the hot cocoa mix, turn off the heat, and stir until milk is a uniform color, with no lumps. Serve immediately, topped with whipped cream if desired. Makes one eight-ounce cup or two four-ounce cups (you know, those cute little teacups).

For hot cocoa mixes requiring water:

1. Eight ounces of water
2. Two packets of your chosen cocoa mix
3. Dash of cinnamon (optional)
4. Dollop of heavy whipped cream (optional)

Heat water in a pan on the stove (or a microwave it in a cup if you want and you're just serving yourself), then add cinnamon and two packets of your chosen hot cocoa mix. Use two packets because, tablespoon for tablespoon, there is generally less chocolate in a mix made to be used with water than there is for cocoa mixes that work with milk. Stir vigorously, serve immediately, putting whipped cream on top if desired. Makes one eight-ounce cup or two four-ounce cups (those same cute little teacups).

『鍾C9亂煮一通』之火腿津白

鍾C9以亂煮一通的方式，示範整"火腿津白"



http://www.youtube.com/watch?v=13kCyPOJwI4&hl=en

The Max Plank Diet

The "Max Plank" diet was created by researchers from the Max Plank Nutrition Institute in Germany and, if followed for two weeks, it may enhance the metabolism and prevent the body from gaining weight for the next three years, according to its authors.

For the Max Plank diet, alcohol or sweets are strictly prohibited. Dieters should drink at least 0.5 gallons of liquid per day and use only diet salt. They shouldn't consume sweetened beverages or mineral water.

Monday:

For breakfast, dieters should have a coffee without sugar or milk. Lunch includes two boiled eggs and boiled spinach. Dinner consists of one large beef barbecue with plenty of green salad and celery. Dieters should not consume bread.

Tuesday:

For breakfast, dieters should have a coffee without sugar or milk. Lunch includes a large beef barbecue with plenty of green salad and fruits, but no bread. For dinner, you may have as much ham as you want, but no bread.

Wednesday:

For breakfast, have a coffee without sugar or milk with two ounces of bread. Lunch may consist of two boiled eggs with plenty of green salad and tomatoes. Ham and green salad are allowed for dinner. Dieters shouldn't eat bread for lunch and dinner.

Thursday:

For breakfast, have a coffee without sugar or milk with two ounces of bread. For lunch, try one egg with plenty of raw or boiled carrots and cheese. For dinner, have as many fruits with yogurt as you want.

Friday:

Breakfast consists of a coffee without sugar or milk and raw carrots with lemon juice. For lunch, try boiled fish with tomatoes. For dinner, you should have a beef barbecue with salad. No bread is allowed for lunch and dinner.

Saturday:

For breakfast, dieters may have a cup of coffee without sugar or milk and two ounces of bread, as much grilled chicken as you want for lunch, and two boiled eggs with carrots for dinner.

Sunday:

(c) Project Weight Loss 2007. All rights reserved.

How to Make Grilled Cheese Sandwiches with Tomato Soup

To view the next video in this series click: www.monkeysee.com This video series will show how to make grilled cheese sandwiches. Try the classic grilled cheese or one of these delicious variations. Chef Bryan Davis adds some unique flavors to create a whole new idea of grilled cheese!



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Some Weight Loss Recipes

If you want to lose weight you can't continue eating what you've been eating before. It is obvious that you must change your diet, portion size and eating frequency. However this doesn't mean you have to eat dull, uninteresting food or be hungry all day long. There are delicious healthy recipes that you can enjoy and at the same time lose weight.

Below are some recipes to help you lose weight while enjoying your meals.

Hummus

1 can of chickpeas (19oz or 540ml), rinsed and drained
1/3 cup of tahini (sesame paste) - use 1/5 cup for the weight loss purposes
Juice of freshly squeezed half lemon
1 garlic clove, minced
1 teaspoon extra virgin olive oil
1 tablespoon chopped parsley
a pinch of paprika mild

Process chickpeas with ¼ cup of spring water to puree in a blender. Add tahini, lemon juice and garlic. Mix well. Garnish the top with parsley, olive oil and paprika.

Orange drink

1 cup of orange juice
½ cup vanilla rice milk
2 tablespoons of soft tofu
1/3 of banana (to sweeten) or add 1 teaspoon of honey
1 teaspoon of grated orange zest
2 peeled orange segments

Mix everything together in a blender.

Roasted Eggplant

Roast the whole eggplants with skins turning them occasionally till the skin turns black. Let it cool. Peel it off and remove the darkened skin. Process in food processor till smooth.

You can add to it 1 clove of crushed garlic or 1 chopped onion, 1 tablespoon chopped parsley and 1 teaspoon extra virgin olive oil.

Another way to serve roasted eggplants:

After roasting the eggplant, dice it into small cubes, dice 1 medium tomato and 1 medium onion, add 1 tablespoon of chopped parsley and 1 teaspoon of extra virgin olive oil. Mix well together and serve.

The After Party: Pilot Episode | Part 3 of 3 | skewering the pop culture of the HAM Channel

After Party skewers pop culture, YouTube and see what we hear on the news or the Internet. The pilot episode features our pop culture experts, who act as tour guides through hilarity and give you a perspective on student life. We hold Michael Phelps, CNN, Sarah Palin, Grape Lady, the Deep South, and much more. The After Party is a production of the HAM Channel, the student TV station of Fairfield University (Fairfield, CT). More information can be foundat: www.theHAMchannel.com



http://www.youtube.com/watch?v=WZAtwLkQJI0&hl=en

How To Eat Low Carb

Low carb eating has been a fixture now for a number of years and, for many people it creates a vision of deprivation and possible ill health. After all, some seemingly essential foods are 'cut out' by anyone who follows this diet and this, in itself, seems less than healthy.

Actually, this is very far from the truth. Low carb diets, personified by the Atkins Diet, the South Beach diet, the Protein Power diet and the Sugar Busters diet, do actually contain some carbohydrates, or carbs for short, especially in the maintenance phases.

What is a low carb diet? The best way I can explain this is to look at the Atkins diet, a diet which is approached in 4 phases.

Before explaining what happens in each of the 4 phases, I will detail what foods can be eaten in the diet. Actually, there is quite a lot of choices, the main restriction being the amount of carbs that are eaten.

All fish, fowl, shellfish, meat and eggs are permitted but no cured meat like ham is allowed. Anyone following the diet needs to avoid any meat with additives in it such as meatloaf and breaded food. Oysters and mussels are also higher in carb so only 4 ounces of these are allowed per day.

Four ounces of the following cheeses are allowed each day:

cheddar

cow, sheep and goat cheese

cream cheese

gouda

mozzarella

roquefort and other blue cheeses

swiss cheese

The following vegetables are the only ones permitted in the first 2 weeks:

daikon

mushrooms

arugual

endive

parsley

bok choy

escarole

peppers

celery

fennel

radicchio

chicory

jicama

radishes

chives

lettuce

cucumber

mache

sorrel

Other vegetables are higher in carbs but can be used, after the first two weeks, to add variety:

Artichoke

Pumpkin

Artichoke hearts

Rhubarb

Asparagus

Chard

Sauerkraut

Bamboo shoots

Collard greens

Scallions

Dandelion

Snow peas

Bean sprouts

Dandelion greens

Beet greens

Eggplant

Spinach

Broccoli

String or wax beans

Kale

Summer squash

Tomato

Leeks

Turnips

Cabbage

Water chestnuts

Cauliflower

Onion

Zucchini

The Atkins diet, in every phase, should be tailored to your own individual preferences and most of the meals should comprise whole foods. You should:

avoid any trigger foods such as bread and sweet items

eat either 3 regular meals or 4 to 5 smaller meals

have liberal amounts of fat and protein

have no more than 12-15 grams of carbs in the form of the permitted vegetables

have no fruit, pasta, grains, starchy vegetables or dairy products except for cheese, cream or butter

have no nuts or seeds in the first 2 weeks; chickpeas, kidney beans and other legumes are also not permitted in phase one

not eat anything not on the acceptable foods list

adjust the quantity to your appetite

not assume anything is low carb - always read the labels

use sucralose or saccharin as a sweetener

drink at least ten 8 ounce glasses of water

take a good multivitamin with minerals such as potassium, magnesium and calcium but not iron

The induction phase, or phase one, kick starts the body switching its metabolism to one that primarily burns fat for energy instead of burning carbs. It:

stabilizes blood sugar

curbs cravings since it breaks the addictions to sugar, wheat/corn derivatives, alcohol, caffeine, grain or any other food

allows you to experience the metabolic advantage of the diet

shows how much fat your body can burn

The induction phase is not a life long plan. It does, however, allow for snacks should a craving arise between meals. Snacks can be cheese sticks, nuts, low carb instant soup, crisp breads, low carb soy chips and celery sticks stuffed with cream cheese or peanut butter.

Phase two is about ongoing weight loss. It:

has expanded food options

allows 25 grams of carbs per day

gives the option of mixing and matching to suit the person

gradually increases the daily carb tally in 5 gram increments until the weight loss slows

still has counting carbs as the key to successful management

ensures a person stays with phase 2 until only 10 lb is left to lose

Phase three is a continuation of phase 2. More grams of carbs are added until you are losing less than one pound per week. Continue with this phase until goal weight is reached and you keep this weight for one month.

Once this happens, you are on the lifetime maintenance phase. You need to focus on the ACE (Atkins Carbohydrate Equilibrium) and always try to stay within 5 lbs of your goal weight.

The Atkins diet, and other low carb diets, guarantee weight loss and there are testimonials to this effect. The diet is not difficult but, at the beginning it can be restrictive. At the end, after goal weight is reached and maintained, some fruit can be eaten as part of the diet.

White Bean & Ham Soup

What to do with left over ham and ham bone!!



http://www.youtube.com/watch?v=-shV0xBzbI0&hl=en

Hurst HamBeen's Vintage Commercial 5

Peso Dollar sings about delicious Hurst HamBeen's. www.hurstbeans.com



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Video Recipe: Hurst HamBeen's 15 Bean Soup

An easy-to-follow recipe for making some delicious ham bean soup. www.hurstbeans.com



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Delicious Recipes Using Leeks

Leeks make their first appearance of the season in September but they are happy growing in the winter soil. It's just as well, early spring is when they really get a chance to shine. Marking a mid point between the deep, earthy root vegetables of the cold, dark months and the more lively and pronounced flavours of the spring/summer time they bring a sweet, unctuous, nutty warmth which too often takes a back seat in soups and stews. Let them take centre stage and you may find they have quite a lot to say for themselves.

Towards the end of April they develop a wooden core and their flavour dulls. We only have a little time left to celebrate the last of the fine leeks.

The green stalks of the leek have quite a course flavour. I wouldn't be too hasty in giving them the chop though. There is a cabbagy taste to them that's a good natural companion to the onionyness of the white stem. Parts will be too tough - I usually take a couple of inches off the top and the outside stalks right off.

A leek and potato soup

The vast leeks on offer in some supermarkets aren't too generous when it comes to flavour. It may be a soup, but it's a simple one, so its worth sourcing some thumb width leeks whose flavour will do it better justice. Like a classic Visschoise, this recipe calls for water. If you've ample green stalk trimmings, simmer them in water for half an hour and use that liquor instead.

Peel and then cut up some waxy potatoes into small wedges. Cut the trimmed leeks in half lengthwise, rinse and then dice them. Add the potatoes and leeks to a hot pan with olive oil. Season well, and add a bunch of thyme tied to a bay leef and a sliver of lemon zest (with string or a long thyme stem). Before a minute's, up add warm water to the pan - two to three times the volume of vegetables. Bring to the boil and then carefully skim any funny business that rises to the surface. Check carefully for seasoning, cover and very gently simmer until the potatoes are tender.

Let it cool a little before serving. Garnish in the bowl with a few drops of cream, some chopped curly parsley and a generous amount of freshly ground pepper.

Leeks, egg and cress

The best way I know of letting an Irish leek sing

Boil your trimmed leeks in lots of salty water until tender. Drain them, and when cool enough to handle, slice them in half lengthwise. Arrange them on your plates or serving dish flatside up and season with olive oil, salt, pepper and a squeeze of lemon juice. Serve with some cress dressed in a similar manner and some not-quite-hard boiled eggs cut in half lengthwise and seasoned with salt and pepper. Work briskly so the leeks are still slightly warm when served.

A smoky, leeky vinaigrette

This vinaigrette works pretty well with a range of spring bounty. It's been tried and tested with boiled purple sprouting broccoli, grilled sardines and baked beetroot (yummy with some chervil to garnish).

Try to get your hands on baby leeks, their sweet intensity is important. If you're able to grill the leeks over a smoky fire then you really are in for a treat.

Trim your baby leeks and cut them in half, lengthwise. Wash, and pat dry. Add some olive or nut oil to a near smoking hot pan. Place each leek half in the pan flat side down. Add a generous pinch of salt. When they begin to burn (don't be coy - burn means blacken!) turn them over. When they have all been turned, cook for half a minute more with the occasional toss of the pan. Slide them on to your chopping board and as soon as you can handle them (but they are still hot) chop them and add them to some lemon juice in a bowl. Stir and leave for ten minutes. Add your best olive oil, (if you find your olive oil to have more of a prickly than fruity flavour then I'd use half nut oil, so as not to overwhelm), salt and just a smidgen of wholegrain mustard to taste.

Stuff From Today

haha. I ollie the big ledge at the middle school and dakota ollies the 7 set



http://www.youtube.com/watch?v=QMWxEoOmvk4&hl=en

Wickwood Inn, Saugatuck Mi

This famous Saugatuck Inn can trace its origins back to the days of The Berkshire Traveller and his first travel guide, Country Inns and Back Roads, which captured the romantic imagination of a nation. The Wickwood Inn, owned by Silver Palate Cookbook author Julee Rosso, has received wide acclaim for its superb food and splendid accommodations. Recognized by all major guides, this Saugatuck bed and breakfast is enjoyed by an international clientele. Ranked as one of the top bed and breakfasts in Michigan, this Saugatuck inn has been beautifully restored and refurbished from top to bottom with rich color schemes, original art, and imported antiques, all selected with a critical eye to preserving those features that are unique to the inns heritage. Eleven superbly appointed rooms offer flexibility, including excellent facilities for small executive retreats. Food is the raison dêtre at this Saugatuck bed and breakfast. At the heart of Wickwood is the owners splendid cooking—like the recipes to be found in her ever popular cookbook. Breakfast menus are original and exciting, and they take advantage of the best seasonal produce. The Inn provides a full breakfast daily with Champagne on weekends. Items may include such interesting things as apple-blueberry bread pudding with vanilla sauce, caramelized-onion, arugula and hickory-smoked bacon strata, carmel pecan sticky buns, country ham and fresh four-berry salad. These memorable breakfasts are served daily from an antique pine ...



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Go Karts

What will you do today? Now we got some guide Go Kart, and there are a pile of dirt there ..



http://www.youtube.com/watch?v=qpiwVMKoRmE&hl=en

Masterchef Goes Large - seventeen hour about-face - BBC

Dean and Daksha are put to the test in this round of Masterchef. With a variety if challenges including rack of lamb and a pumpkin soup. A marathon shift lies ahead. Can they keep calm under pressure and deliver the quality required to progress?



http://www.youtube.com/watch?v=K-8x5sY06Eo&hl=en

How To Write A Recipe

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a "sub assembly" before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it's sub assembly state until you're ready to serve then throw everything together and give it a blast.

I'm a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn't until last year that a friend suggest I should "bottle" my knowledge and share it but my confidence wasn't too great because first of all I'm not a professional chef and second I've never written a recipe.

I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.

One thing that really frustrates me is when there's no clear information about how long the recipe is going to take, admittedly it's not that important for barbecue recipes because the BBQ cooking is part of the fun and if you're into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What's really annoying is when you get half way through a recipe and then see the words "put the mix to one side and marinate overnight".

So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it's essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.

There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn't make sense because I like to see the ingredients together that get mixed together. For example if we're doing a rub then I would prefer to see all the rub ingredients listed separately, this way it's clear to read and I don't forget anything. That's my way, you may have yours but if together it brings more great recipes to the internet then hopefully we're onto a winner.

Shotty snipers. Finally, some more quality. (No music though)

Universal Ham third gameplay video, finally in good quality. Goodbye Crappy ago because non-verbal, hello Dazzle Instant DVD Recorder. Yay! This means that it will be releasing my Machinima within days / weeks. Stay tuned and out of the peace.



http://www.youtube.com/watch?v=bpr0ygoAWG8&hl=en

Appetizers of salmon with lemon zest - Two delicious salmon recipes

Lemon and salmon must be combined with the flavors and a hint of something else, you can create a healthy and tasty. Garlic and lemon are a delightful combination for every taste of salmon dish, as well as lemon and rosemary. All three, namely, garlic, rosemary, lemon, and is perhaps too much - but a subtle combination of special spices and a hint of lemon is delicious dinner of fish in the perfect dish to make. Both recipes are belowsalmon with lemon garlic and a plate of lemon and rosemary, is delicious and a great seafood dinner for you and your guests and family will surely love.

Many people love to use especially when cooking with garlic. The first recipe is a classic combination of lemon and garlic marinade, and are used to flavor salmon fillets. Whether you prefer your salmon grilled or fried, you can make a nice dish of salmon with lemon and garlic marinade. Fish is to eat a very healthy. Thisrich in protein, low in calories and rich in essential nutrients to your body. For the marinade for this delicious meal that you will need the following ingredients: salt, pepper, a tablespoon of onion powder, a teaspoon of pepper, 1 / 4 cup olive oil 1 / 4 cup lemon juice, four cloves minced garlic, about two tablespoons of chopped coriander, a teaspoon of chopped green onions, three tablespoons of balsamic vinegar and two tablespoons of whiteSugar.

First, combine the onion powder, pepper flakes and salt and pepper (to taste) and use the mixture for the fourth season of fresh salmon fillets. Then, place the fillets in a pan aside while you prepare the marinade. Mix olive oil, lemon juice, chopped fresh garlic cloves, three tablespoons of balsamic vinegar, two tablespoons of sugar, a tablespoon of chopped green onions and two tablespoons of chopped coriander together in a bowl to create your ownMarinade. Pour the marinade of your fresh salmon and leave for at least six hours - preferably soaked overnight.

If you are willing to have your salmon in the oven heats the oven to 450 degrees Fahrenheit and place the fish on a hot plate. Place fish in oven and cook for five minutes, then raise the temperature in the oven to 500 degrees, turn the fillets and fry for another five minutes before the fish and let cool slightly to serve them before.Fish is good with a white wine such as Chardonnay and Sauvignon Blanc members. For a side dish is garlic and herbs, pasta or rice, an excellent choice. I always love a good fruit and nut salad is served, while grilling the fish so that when they are finished, guests are almost finished with the appetizers and the salmon are served hot.

Rosemary and lemon are also a tasty combination for the preparation of a delicious salmon dish. Even more than the recipe marinade of garlic and lemon, II love the taste of salmon with rosemary and a pinch of lemon delicious. So here is the feature mouth watering this article: a good dish of salmon lemon and rosemary. Ideally, the recipe for salmon with lemon and rosemary, it is proposed, with wild rice, fresh bread and an oil and vinegar mixture is served for dipping, and a fresh green salad. A bottle of Pinot Noir selection is a great idea for a wine with a meal to go. The whole meal has a very romantic torch and full, delicious tastetailored for you and your loved ones. Light a candle or two, and add a nice centerpiece of the installation to complete the atmosphere for a pleasant evening for two.

The following are the necessary ingredients: two lemons. Lemon cut in the first four sections and thin slices, the second for flavor and garnish. You need four sprigs of fresh rosemary, two skinless, boneless salmon fillets, salt (to taste), and about a tablespoon of olive oil. This recipe is simpleDinner treat for you and your special someone, you follow the instructions for a wonderful romantic evening.

First, assemble the ingredients, and preheat the oven to 400 degrees. Half of the lemon cut into thin slices in a single layer in a baking dish. Basic level of lemon with two sources of rosemary, then place the salmon fillets on lemon slices and sprigs of rosemary. Sprinkle the fish with sea salt sparingly and with the remaining slices of lemon and rosemarySubsidiaries. If you want a pinch of ground rosemary to the fish. Then take the lemon from the second quarter and lemon press lemon juice over the salmon fillets - about half a lemon to the thread. Drizzle half a tablespoon of olive oil (more or less) over the top of the fish and bake. Leave the fish in a hot oven for about twenty minutes, or until the fish is to remain simple, with a fork to flake.

Get ready to serve rice and salad or vegetable dish along with the timewith fish and wine.

Select your salmon fillets carefully from the fish market, so other ingredients is not too much or too little. If you like the taste of being right, because it can be overwhelming, but too little too rosemary and lemon, and you run the risk of tasting a bit 'bland. The more the better this recipe will be exactly in the evaluate the quantity of ingredients will be perfect for taste. But the most obvious possibility, aromaYour fish fillets before cooking, your measurements of the size of the base threads. The measurements for this recipe based on the assumption that you want to cook the salmon fillets based. If your fillets are larger or smaller than average, simply adjust the seasoning to taste.

Enjoy!

Traditional Nigerian recipe for Egusa Soup

staple foods in the diet of Nigeria are: peanuts or peanuts, sweet potatoes, cassava, fish, rice, okra, bananas, maize and millet and Guinea-nut palm.

They are usually starchy and Nigerians love to cook with lots of pepper and spices especially from the southwest and southeast. This recipe uses all the ingredients for a tasty and nutritious meal to prepare.

Egusa ground seeds give this soup a unique color and flavor. If seeds can not Egusa in your company iscan substitute pumpkin seeds or Pepitas is located in grocery stores in Latin America. This soup is thickened with flour, pumpkin seeds, melons, pumpkins and gourds, many of which are native to Africa.

Egusa Soup

200 g of leaf water

50 g seeds Egusa

1 teaspoon paprika powder dry

1 medium onion

Palm oil 100ml

10g dry soil crayfish

120 g fresh tomatoes

100 ml water

Salt & PepperTaste

Wash the leaves in clean water, fresh water.
Mixing crush you or onions, tomatoes and Egusa seeds until smooth.
Add the pepper and dry fry in palm oil for five minutes.
Add water, put the lid and cook for five minutes.
Now add the leaves to replace the water, cover and cook for five minutes.
Finally, add the crabs and seasoning, heat through well.

Serve with pounded yam or taking boiled rice and a stew of meat, egg whites.
Alternatively, you can serve with EBA, fufu, or a suitable carbohydrate.

Thanks to the people of Nigeria, which has allowed us and instilled in us a love of traditional Nigerian.

beaches of Florida and New Orleans gumbo combine to make a perfect adventure weekend

Anna Maria Island off the west coast of Florida is one of the most original and attractive coastal United States. The winter season is a wonderful area for this little known and lovely bay with the water is clean white beaches to visit is the desire of a lover to satisfy the beach.

Recently my wife Jan and I spent some time in Anna Maria, a small town on the northern tip of the island. The picturesque island city is experiencing one of the last vestiges of old Florida. Here you will findDo not see huge condominiums and large apartment complexes that house hordes of people. Instead the city is mostly of residents, houses with many great, driveways and landscaping their respectable answer. You will not find tall buildings that block the view of Tampa Bay or the breathtaking sunrises sunsets over the Gulf of Mexico.

Apart from a few million dollars or more large homes on the Gulf island, are the homes of average size there. Most of them are old Floridastyle residences, which are maintained by owners proud. Although many of the houses are occupied by permanent residents, there are many vacation homes offer many opportunities for the rental of beach lover average American at a reasonable price.

During our visit in February, the weather was unusually cold. I'm talking about 40 degrees F at night and sixties during the day. This means that we had a light jacket while running or biking on the beach of the island roads. This wasreally a perfect time for a beach in winter. We love this trip, so we try to do it at least once a year.

I am always looking for a reason, my favorite food to cook and cool weather is what I need my creative imagination spark. Since I am a fanatic Gumbo and maintain a website for free gumbo recipes and cooking lessons (see my link below) I argued that this time and place would be great beach environment to create a gumbo, one in Florida.

There is noSecret that the waters of the Gulf of Florida to take an abundance of sea life offers many opportunities in fresh seafood. Almost all visited cities in coastal areas to the retail counter, where consumers can buy the fish of choice. I wanted to make a seafood gumbo, which I heard with my nephew Christian and together we decided a recipe gumbo with shrimp, chicken and sausage. It is no coincidence that I brought along on this journey to connect my favorite New Orleans andouille. My wifeaccused me of deliberately planning to make Gumbo on the beach before going home, and I must admit my guilt.

Saturday morning we had written a plan and a prescription. All we had left was to buy the ingredients and the gumbo together. But first we had to visit an Art Festival. Just in front of Sarasota Bay, Anna Maria Island is the fishing village of Cortez. This small town was settled in 1880 by fishermen of North Carolina. It happens that his environment is one ofmost important suppliers of seafood on the west coast of Florida.

Cortez The Art Festival is an annual event and the proceeds are the townsfolk to finance conservation activities in the village. Both professional and amateur artists will play for the sale and food stalls are plentiful. Festivities include live music and dancing. The demonstrations have been detained rivets. I recommend the two-day annual event for those who have a good time, or find a new piece of art for thehome. My main motivation was there to make a purchase of fresh Gulf shrimp one of the two retailers of seafood in the vicinity of the festival.

From mid-afternoon we walked through the show, made my purchase and shrimp were directed back to the island. I had the gumbo cooking on my head and I could not wait to start. We stopped first at local Publix to buy a few extra ingredients. Part of my plan was to make a flavorful stock, as this step adds so much more flavormost popular dish in Louisiana.

I was frozen, then the stock on Saturday evening to Sunday afternoon cooking gumbo. I always recommend a home-made has, as it provides a delicious touch that can not be achieved with water added. My plan was to gumbo the next day.

Clock to 10:00 on the day I started to cook gumbo. First I cut my onions, celery and green pepper, cover and set aside. Then I made the roux with oil and flour. I like a dark roux, so I brought the colorMilk chocolate. As we predicted a bike ride on the island for the afternoon I was cooking my gumbo, but do not add the shrimp. I thought of doing it, just before serving dinner. Once that was finished gumbo, was covered on the pot off the fire and we boarded our bikes and started cycling.

Our first stop Rotten Ralph's Bar and restaurant on the west side of Anna Maria Galati was removed at the Marina. The food is decent there, and has a good bar. There is usually liveMusic in the evening and I recommend if for a fun time. But beware that there will, as sometimes play the type of songs, not the guy on the Lawrence Welk Show will be accepted. We had a beer, talked and laughed, then biked to our next destination.

The Rod and Reel Pier on the northern tip of the island was our next stop. It 's a popular place to drink and eat home cooking. It is located in deep water and attracts fishermen, who pay a small fee to drown someShrimp wood planked walkway.

Bortell Next we went to a bar and billiard room. The audience is made of Harley, smokers, drinkers and pool player. This site has the potential to be the first organization ever awarded the grant liquor on the island and shows the type of character that can only come from decades of use are. But it was clean, safe, and the beer was good and cold. We drank our beer, played a game of pool too long (we're pretty badPlayers bike), so our next stop.

Slim, a company incorporated in the city, was the last stop on our expedition. This is a modern bar overlooking pool tables and late model flat screen TV. The floors were sparkling clean, polished brass and gleaming in places the appearance of high quality wood were in abundance. We had cold beer in a glass cleaner, faster player, playing pool, laughing at a group, but increased our bikes for our return in the gumbo and the treatment of hot steam that was waiting. Are stillperplexed, as I have lost 4 games of pool my nephew Christian.

After catching my breath at the end of the bike ride, I put the gumbo pot boil until it is heated, boiled shrimp and 10 minutes. Louisiana Gumbo Soup was served in bowls with a third cup of rice in a cup, and we all enjoyed it covered with chopped green onions.

My wife was a New Orleans style, a delicious salad with a City and gumbo was perfect. You must visit my website to get the citySalad recipe. His sister, who provided our facilities better, made some toast completed the party. White wine and margaritas were our libation of choice.

It 'been a great weekend in Florida beach in winter and a great way to cook a great gumbo. Try my recipe. You are guaranteed to love it.

Here is the recipe for my field.

8 chicken thighs
2 whole onions, quartered
4 carrots cut into large pieces
4 stalks celery chopped
3Garlic cloves sliced
4 bay leaves
2 ham hocks
1 teaspoon salt
1 / 2 teaspoon black pepper
1 / 4 teaspoon paprika
3 liters of water

Put everything into a pot of soup large, bring to a boil, reduce heat and simmer 2-3 hours. Once strain, and continues to be. If the gumbo the next day, cover and refrigerate. chicken legs and Debone reserve chicken salad later. Discard the rest.

Here's my recipe for gumbo Beach, Florida

2 / 3 cup cornOil
1 cup flour
boneless chicken breast cut in half 3 small bite size pieces
2 cups sliced andouille (sausage is lean does not work)
2 pounds fresh shrimp peeled deveined and tails
2 cups chopped onion
1 cup chopped celery
1 whole green pepper, diced
3 cloves garlic
1 teaspoon Tony Chachere's Original Creole Seasoning
3 bay leaves
2 1 / 2 liters chicken stock
1 teaspoon Tabasco
1 / 2 cup chopped green onions

Here are the cook-Directions.

Oil in a large, heavy saucepan mix the flour and cook on high and stir constantly until the mixture bubbles. Reduce heat to medium and continue to boil while stirring. Do you want to brown the flour in a milk chocolate color. This is the roux.

If the flour mixture is the color of peanut butter, reduce heat to low and continue stirring. Do not stop stirring. This is the key to a roux. Burn it stops. If you burn the gumbo is ruined. Continue stirring and cook over lowtakes about 45 minutes of your Roux, the color of milk chocolate.

Now add the onions, celery, bell pepper and garlic and fry for 6-8 minutes. If the vegetables soft, pour the soup, andouille, are Tony spices, Tabasco and bay leaves. Stir and cook over low heat 1 hour.

Add the chicken and simmer 1 hour. Finally, add the shrimp, stir and simmer for 10-15 minutes. Serve with rice and top with green onions chopped fresh. The correct ratio is serving, 1 / 3 cup rice1 cup of gumbo.

Cream of potato soup recipe

I know it's summer right now, but there is a lot of search queries Google for this recipe. My job is to fill a need and this needed to be done. If right-spice this soup can be eaten cold, and is valid only if it is hot.

When I was a kid my family lived in Massachusetts. It was very cold in winter and if you have a bowl of hot soup, boy was the best. Soup for the Soul, for the energy to keep warm and natural. My mothercould mean that a bowl of soup. Yes, it would be Campbell's, but who does not? It was the time that soup from scratch, which I remember more. Because if its very cold outside and come into the house and the smell of soup hits you, so it is indescribable.

If you have maybe some soup and grilled cheese sandwich, you had enough energy, they play every day. This is exactly what I used to do, we would shoot and then the heavy snowFriends with snowballs. And there would be killer Moon Pie paths, you saw the Olympic bobsled, we also made a variant. Sure, we were not all the time but beyond that we had high slopes, twists and turns that were evil.

Believe me, if you do not eat Hardy then you do not have the energy to build, what we did. Homemade soup is sure to give you everything you need for energy. Well, to get it.

Ingredients:

2 - medium potatoes (peeled andsliced)
1 - large white onion (peeled and chopped)
4 - celery sticks (medium sliced not too thin)

I like my vegetables slightly crunchy soft, not definitive, so I cook the potatoes until soft. 1 / 2 teaspoon of salt added to cooking water from potatoes. When the potatoes are soft, pour water and add 3 - tablespoons of butter. Mash the potatoes until thick consistency, not smooth and creamy. Then add 1 & 1 / 2 - cup cream and 1 - cup of chicken broth. Add the vegetables,Salt, pepper and paprika. You can sprinkle fresh chopped parsley on top of individual portions of a beautiful color and flavor.

Smoothie Drinks - How to Make a Tasty One

Every year, more and more people are turning to living a healthier lifestyle. If you are one of the individuals that have not made that step yet, then you are definitely missing out on some amazing benefits. One such benefit is how wonderful a well-made smoothie can be. Not just any smoothie will do. No way. Smoothie drinks, how to make one that tastes good, is the key to enjoying a healthy and delicious drink.

There are many vitamins and nutrients in smoothie drinks. How to make one that provides those vitamins and nutrients and still pleases the taste buds is another story. While experimenting can lead to a new tasty drink, if you make a bad tasting smoothie, you may not be willing to give it another try. So if you are new to making smoothie drinks, how to make one that you will like should be given some thought so that you will enjoy the experience.

Here's a tip:

Think about the fruit you like. Do you prefer strawberries and bananas? Do you like passion fruit? The sky is the limit. Smoothie drinks and how to make one that will have you craving another and another is not that difficult especially if you start with your favorite fruit. If you prefer vegetables, there are many smoothie drinks, how to make one with vegetables, that are simple to create.

There are a number of cookbooks and websites with recipes for smoothie drinks how to make one to suit you that should not be difficult to find. Once you have found a recipe, purchase the ingredients and create it according to the instructions. Always follow the recipe the first time you make it. Once you know what you like and don't like about the smoothie drinks, how to make them will be easier. Just change the recipe to fit your taste. That's really all there is to it. Smoothie drinks, how to make a tasty one, is really about finding one that suits your mood, your style and your taste.

Smoothie drinks are great for any occasion. If you are attending a friend or relative's party, take along a pitcher of his or her favorite smoothie drinks. How to make them healthy and tasty is easy enough and can be a great way to enjoy the party and maintain your healthy lifestyle. If you are lactose intolerant, then smoothie recipes with non-dairy ingredients are what you should be targeting. Smoothie drinks how to make them the way you like, and still get the best nutritional value, is a benefit worth experiencing.

we actuality fresh

your boys tellin it how it is



http://www.youtube.com/watch?v=APlH8IxpMFQ&hl=en

Little Known Facts About Cracker Barrel Restaurant Recipes

Cracker Barrel is an old store and restaurant - it is a store because it offers its users antique toys, and of course food. The foods that this restaurant is cooking are country style, those that are cooked using a campfire. As a matter of fact, even the actual restaurant has a country motif designed with checker game sets and rocking chairs.

Cracker Barrel restaurant recipes are truly one of a kind because they give their customers the homey and welcoming feeling that they just normally experience inside their own homes.

This restaurant is serving various types of foods - including breakfast, lunch, and even dinner. In the breakfast category, some of the favorites are the following: Hickory Smoked Country Ham, Homemade Buttermilk Biscuits with Sawmill Gravy, Grits, and Wild Maine Blueberry Pancakes. On the other hand, in their lunch and dinner category, people dig their best dishes such as meatloaf, chicken with dumplings, and even their Roast Beef.

What people like about this restaurant is always struggling to come up with different things to make their customers happy.

These Cracker Barrel restaurant recipes are definitely the kind of foods that people will truly crave for even when they are already in the comforts of their homes. The reason for this is that they were prepared like no other restaurant does. This is why it is already not surprising to find out that a lot of people are being inspired and motivated to cook food as good as those enjoyed at Cracker Barrel.

CROCKPOT: Potato cheddar soup with ham

Makes 6 servings You will need: 2 pounds red skin potatoes (gold works too) 3/4 cups veggies (optional) 1 medium onion 3 cups chicken broth 1/2 teaspoon salt 1 cup half and half 1/4 teaspoon black pepper 2 cups shredded cheddar cheese (8 ounces) Place your peeled chopped potatoes, veggies, onion, broth and salt into the crockpot. Cover and cook on LOW for 6-7 hours and HIGH for 3-4 hours, until veggies and potatoes are tender. After the desired time turn your crockpot to HIGH, if it wasnt already. Now add the half and half. Cover and cook for 20 minutes. Turn off your crockpot. Remove the lid and pot if you can. Let stand for 5 minutes. Now add in your cheddar cheese and stir until melted. ENJOY! FTC: I purchased all these items myself. I am not being paid for this video by the companies mentioned nor am I affiliated with any of the companies mentioned.



http://www.youtube.com/watch?v=HNB86qI1Y5w&hl=en

Smoothie Drinks - How to Make a Tasty One

Every year, more and more people are turning to living a healthier lifestyle. If you are one of the individuals that have not made that step yet, then you are definitely missing out on some amazing benefits. One such benefit is how wonderful a well-made smoothie can be. Not just any smoothie will do. No way. Smoothie drinks, how to make one that tastes good, is the key to enjoying a healthy and delicious drink.

There are many vitamins and nutrients in smoothie drinks. How to make one that provides those vitamins and nutrients and still pleases the taste buds is another story. While experimenting can lead to a new tasty drink, if you make a bad tasting smoothie, you may not be willing to give it another try. So if you are new to making smoothie drinks, how to make one that you will like should be given some thought so that you will enjoy the experience.

Here's a tip:

Think about the fruit you like. Do you prefer strawberries and bananas? Do you like passion fruit? The sky is the limit. Smoothie drinks and how to make one that will have you craving another and another is not that difficult especially if you start with your favorite fruit. If you prefer vegetables, there are many smoothie drinks, how to make one with vegetables, that are simple to create.

There are a number of cookbooks and websites with recipes for smoothie drinks how to make one to suit you that should not be difficult to find. Once you have found a recipe, purchase the ingredients and create it according to the instructions. Always follow the recipe the first time you make it. Once you know what you like and don't like about the smoothie drinks, how to make them will be easier. Just change the recipe to fit your taste. That's really all there is to it. Smoothie drinks, how to make a tasty one, is really about finding one that suits your mood, your style and your taste.

Smoothie drinks are great for any occasion. If you are attending a friend or relative's party, take along a pitcher of his or her favorite smoothie drinks. How to make them healthy and tasty is easy enough and can be a great way to enjoy the party and maintain your healthy lifestyle. If you are lactose intolerant, then smoothie recipes with non-dairy ingredients are what you should be targeting. Smoothie drinks how to make them the way you like, and still get the best nutritional value, is a benefit worth experiencing.

Vegetarian Potato Soup

Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.

3 med potatoes, skinned and cubed

1/2 lb. tofu

4 cups water (you can substitute one cup of water with vegetable broth)

1 medium yellow onion, chopped

1 teaspoon salt

1 T. olive oil

1/4 c. chopped parsley

black pepper to taste

Directions:

Fill a large pot with the water and vegetable broth. Bring the water to a simmer and lower the potatoes and onions into the pot. Add sea salt. Simmer for about 20 minutes or until potatoes are tender.

While the potatoes and onions are cooking, blend the tofu and olive oil in a food processor. When the potatoes and onions are done, add half of the batch to the food processor with the tofu and olive oil mix and process.

Return the contents of the food processor to the pot containing the water and the other half of the potato/onion mix. Add parsley and black pepper to taste. You might also want to add bacon bits or vegetarian bacon bits to the mix.

Simmer for a few minutes until warm enough to serve.

A Gift of Love:Cooking with Supreme Master Ching Hai

suprememastertv.com - Between Master and Disciples - Episode 486, A Gift of Love: Simple & Nutritious Cooking with Supreme Master Ching Hai: 1. Aulacese Sour Soup, 2. Vegan Ham & White Eggplant , Air date: January 13, 2008 (BMD - 20080113)



http://www.youtube.com/watch?v=8SBUYxJpf84&hl=en

Easy Super Bowl Recipes

January means Super Bowl parties and our easy Super Bowl recipes make it easy on the cook.

A Super Bowl party seems like a great idea, but after all the work of the holiday season, many of us don't want to put out all that effort again. On the other hand, buying everything you need to feed a crowd can be expensive.

Here are some easy superbowl recipes, some of which can even be made ahead.

Garlic Apricot Chicken Wings

12 whole chicken wings (about 2 pounds) or 24 divided wing pieces
3 cloves garlic, minced
1/3 cup apricot preserves

Preheat oven to 350ºF

Mix together minced garlic and apricot preserves.

Barbecue, bake or broil wings until almost cooked. Brush with the apricot/garlic mixture and continue cooking until tender.

Make Ahead Notes:
Bake the wings earlier in the day, then brush with the sauce just before you need them and pop them into the oven again to finish up.

Blue Cheese Dip

8 ounces Roquefort or blue cheese, softened and broken into small pieces
1/2 small onion, grated
Juice of 1/2 lemon
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon salt

Beat all ingredients together until smooth. Cover and refrigerate for 2 hours or until ready to use. Serve with chips, raw vegetables or crackers for dipping.

Make-Ahead Notes:
This blue cheese dip should be refrigerated for at least two hours to allow the flavors to meld together well. Nothing says you can't prepare it earlier though and refrigerate it until needed.

Hot Filled Bread

Another recipe with lots of tasty variations.

Take 1 long loaf of French or Italian crusty bread and cut it into fairly thick slices. Spread each slice on one side with your choice of filling. Put the loaf back together and wrap in aluminum foil.

Bake at 400ºF for 10 minutes. Open the foil and bake for a further 5-7 minutes until the crust is crispy and the cheese is hot.

Make Ahead Notes:
Make the fillings earlier in the day, then just spread them on the bread when you are ready to pop them in the oven.
The bread can also be filled, wrapped well with foil and frozen until ready to bake. Just thaw first and bake for a few minutes longer to make sure the filling gets hot.

Fillings -
For each of these filling recipes, mix all the ingredients together and spread on bread slices. Follow the recipe above to bake.

Garlic and Herb Bread:
Traditional garlic bread at its finest.

3 cloves garlic, crushed
1/4 to 1/3 pound butter
3 tablespoons parsley, chopped
pinch of mixed herbs (chopped chives, basil, or rosemary, whatever you prefer)

French Onion Bread:
1 - 8 ounce package cream cheese, softened
1 envelope onion soup mix

Ham and Blue Cheese Bread:
1/4 pound butter
1 tablespoon chopped parsley
2 ounces of ham, finely chopped
1 ounce blue cheese, crumbled

Cheese and Chive Bread:
1/4 to 1/3 cup butter
1 - 8 ounce package cream cheese
3 tablespoons parsley, chopped
3 tablespoons chives, chopped
3 tablespoons other herbs, chopped if desired (or use more chives)
freshly ground black pepper

Stuffed Mushrooms

1 pound large mushrooms
2 tablespoons olive oil, divided
1/2 teaspoon pepper, divided
1/8 teaspoon salt
1 small red onion, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces feta cheese, crumbled
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup fresh chopped mint or 1 teaspoon dried
1 teaspoon grated lemon peel

Preheat oven to 400ºF.

Rinse mushrooms. Pat dry with paper towels. Remove stems. Combine mushroom caps with 1 tablespoon oil, salt and 1/4 teaspoon pepper. Place mushrooms stem-side-up on nonstick baking sheet.

In a skillet, heat 1 tablespoon oil over medium heat. Add onion and cook 5 minutes. Add spinach. Cook until dry. Remove to a bowl. Add feta cheese, sun-dried tomatoes, mint, lemon peel and 1/4 teaspoon pepper. Mix well. Spoon into mushrooms. Bake 8-10 minutes until mushrooms are tender and stuffing is hot.

You're done making easy super bowl recipes! Party's on!

Dec 12 Weekend (Cooking)

Salsa Verde, abt's, Stuffed Poplanos, Nachos, Proscutto Wrapped Melon, Ham & Bean Soup, Caesar Dressing, Top Sirloin.



http://www.youtube.com/watch?v=hcnL10ie9l8&hl=en

Grandma Hystad's Recipes, Bar Mixes, Tips

To save space on your computer, make a few files and name them
Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then
copy and paste only articles you would like to save.

CONTENTS

GRANDMA’S BAKED HAM AND APPLES

GRANDMA’S VEGETABLE SOUP

MUFFINS

LIGHTSIDE

FOOD, COOKING, CLEANING TIPS

RESPONSIBLE DRINKING

BAR MIXES

INTERNET TOP MALL

GOOD NEWS

Americans could see lower home heating bills this winter with milder-
then-normal temperatures expected from the West to Northeast, weather
forcasters said October 10, 2006

GRANDMA’S BAKED HAM AND APPLES

2 large slices of hamsteak

2 teaspoons…(10 ml).prepared mustard

4 tablespoons (60 ml) brown sugar

2 tart apples

1 ½ cups (375 ml) apple juice

Place the ham in baking dish and rub with mustard. Sprinkle
with 2 tablespoons (30 ml), of brown sugar. Core the apple
and cut into thin slices. Cover the ham with the apple slices
and sprinkle with rest of brown sugar. Add apple juice. Bake
at 300 F, (150 C), for 30 minutes or until tender.

YIELD: 4-5 servings.

TIME: 40 minutes

GRANDMA’S VEGETABLE SOUP

4 CUPS (1000 ML)soup stock

1 medium potato, chopped

1 medium carrot, chopped

1 small onion, chopped

2 stalks celery, chopped

½ cup (250 ml) frozen corn kernels

½ cup (250 ml) turnip

½ cup (250 ml) frozen green beans

salt and pepper to taste

Partially cook all raw vegetables in a minimum of water.
Add stock, seasonings and frozen vegetables. Simmer for
20-30 minutes.

MUFFINS

2 cups (500 ml) muffin mix

1 slightly beaten egg

1 cup (250 ml) water

3 tablespoons..(45 ml) melted marg or butter

Add ingredients at once and stir until mixture is moistened.

Fill greased muffin tins 2/3 full. Bake at 400F, (200C), for
20-25 minutes.

VARIATIONS

Cheese--- add small amount of cheddar cheese in centre
before baking.

JELLY---follow recipe. Fill muffin tins half full. Add
Tart jelly and add rest of muffin mix. Bake as directed.

Check out the latest prices, compare, by clicking on:

http://www.shopping.com

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LIGHTSIDE

A rabbi, a priest and a pastor were all in a boat together fishing.
The pastor said to the others, “I think I am going to go over to that
shore and sit down.” So he gets out of the boat, walks across the
water and sits down on the shore.

Then, the priest says to the rabbi, “I think I am going to go over and
join him.” So, he does the same as the pastor and sits next to him on
the shore.

The rabbi thinks to himself, “well if they can do it, so can I” He
climbs out of the boat, but he falls right down in the water.
The pastor says to the priest, “do you think we should of told him
where the rocks were?”

FOOD, HEALTHY LIVING

When it comes to food, healthy living, etc., generally the
Information apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and
Nutritious Programs provide guidelines for save and nutritious
eating to help improve and protect your health.
Visit http://www.hc-sc.gc.ca

Food recalls and allergy alerts

Visit http://www.cfia-acia.agr.ca

You can ask to be added to the automatic notification list

AVOID

Parents must be cautioned against giving small hard pieces of food
Which can cause choking. Foods that have been implicated include nuts
(alone or in other foods such as cookies), pieces of raw vegetables,
kernel corn, raw peas or beans, popcorn, hotdogs, berries and small
candies.

TIPS

If you are having trouble with brown sugar staying moist….try storing
it with a piece of bread inside.

For chocolate cakes try dusting the greased pans with cocaco instead
of flour.

If you have over salted soup, sauce etc…slice a raw potato in it, cook
for about 6-8 , then remove. The salty taste will disappear with the
potato.

HEALTH CONCERNS AND SENIORS.

Want to learn about heart disease, stroke, arthritis or
medications?

Toll-free call 1 866-225-0709 or on line at;
[http://www.hc-sc.gc.ca/seniors-aines].

Stain Removal Tips

In past issue we covered most stain removal tips. If your new
to Grandma’s News letter, check out some of the past issues.

Mix 50-50 water, white vinegar. Great for stubborn carpet stains.

Wood Furniture; To remove water stains, dab white toothpaste onto the
stain. Allow the paste to dry and then gently buff with a soft cloth

Cleaner: Mix a few drops of tea-tree oil in a spray bottle. Add
2 cups of water, 2 tablespoons dishwashing liquid. This will create
a pleasant-smelling, general-purpose cleaner.

Sanitize Counter, fridge handle, door knobs. Put white vinegar in
one spray bootle, and hydrogen peroxide in another. Spray surface
with one, then the other and wipe. Doesn’t matter which spray you
use first, but do keep them in separate bottles.

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will effect organs such as
the brain, heart, and liver.

BAR MIXES

John Alden

1 oz. gold rum

1 oz. coffee liqueur

1 oz. orange curacao

Combine with ice, shake well.

Strain straight up.

John McClain

1 ½ oz scotch

I teaspoon syrup

A few dashes of Angostura bitters

Combine with ice; shake.

Strain and add ice.

Java Cooler

1 ½ oz. gin

1 ½ teaspoon lemon juice

A few dashes of angostura bitters

Tonic water

Add the lime juice, bitters, and gin over ice.

Stir well, fill with tonic

Non Alcoholic drinks

Lemonade (Golden)

2 teaspoons bar sugar

Juice of 1 lemon

1 egg yolk

6 ounces water

Shake with ice cubes. Strain into 10 ounce glass.
Add ice cubes. Decorate with orange slice, lemon slice, and a cherry.

Mandarin punch

2 cups bar sugar

24 whole cloves

2 cinnamon sticks

½ cup water

2 cups orange juice

½ cup lime juice

3 drops spearmint oil

1 teaspoon chopped candied ginger

1 bunch fresh mint, finely chopped

Club soda

Bar Measures

Jigger…………usually 1 ounce

Teaspoon……1/8 ounce

Dash…1/4 ounce (bitters 1/8 teaspoon)

Scoop (of ice)…………………about I cup

EARN/SAVE With Internet Top Malls

Here is your chance to save on your shopping by getting an Fr*e
Membership card. If you have a few hours a week you can also
earn some good cash.

Now you can shop hundreds of the top Online Merchants at one
place: your own mall! We're talking names like Wal-Mart, Buy.com,
Overstock, uBID, Apple Computers, iTunes, Montgomery
Ward, Books-A-Million, Office Depot, Office Max, Hotwire,
Target, Lerner, Chadwick, SunglassHut, Fossil, Lane Bryant,
Drugstore.com, HealthPlans.com, Sirius Satellite Radio,
Blockbuster Online, Dish Network & many, many more.
[http://www.telebay.com/activity/mall.html]

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

firechiefgourmet.com Split Pea Soup

The Fire Chief prepares Split Pea Soup in this video.



http://www.youtube.com/watch?v=kyLLcltqd7o&hl=en

Easy to Make Turkey Breast Recipes - Delicious Turkey Meals

Turkey is one of the healthiest meats on the market today. In my opinion it is tastier and healthier than chicken. The white meat of the turkey is juicier and has more taste than the white meat of a chicken or even what is now called the other white meat (pork).

No. 1 of Turkey Breast Recipes: Quick Roasted (for four)

Ingredients: Turkey breast about three pounds or less, small red potatoes (about 12 or 14), 1 stick salted butter, salt & pepper to taste and one tablespoon of olive oil.

Preparation: Using a pan about 8x 14 or something similar, wash and lay the small red potatoes in the pan. Salt and pepper the potatoes to taste and rub the olive oil on them. Mix and rub them until all of the potatoes are oiled. Put a wire rack over the potatoes and place the turkey breast on the wire rack. Rub the turkey breast with butter (generously) and salt and pepper to taste. Place a foil sheet over the pan lightly and put into a 350 degree oven. Bake for about thirty minutes with the foil on. Remove the foil and bake until the turkey is browned to your liking. The center of the turkey breast should register 160 on your meat thermometer.

Variation of this turkey breast recipe: You can add onion and/or carrots and mushrooms to the potatoes.

No. 2 of Turkey Breast Recipes: Turkey Breast Soup (for four)

Ingredients: 1 small Turkey breast cut into fourths, giblets washed and kept whole, 1 medium size onion diced, two large carrots peeled and diced, three stalks celery peeled and diced, two large potatoes peeled and diced, two bay leaves, about two tablespoons dry parsley, about one teaspoon dry rosemary and salt and pepper to taste.

Preparation: Using a large pot (about eight quart) place the turkey breast into the pot and cover with cold water. Allow the water to come to a boil and remove the scum that will come to the top while the water is boiling. (If you have not done this before, use a slotted spoon to remove this scum. The slotted spoon will hold the scummy substance while the water falls through. Shake the scum off the spoon onto a thick piece of paper towel. Do this until the water is clear). When the water is clear add the vegetables, bay leaves, parsley and rosemary. Add salt and pepper to taste Add about four more cups of water and continue cooking until the turkey breast is thoroughly cooked.

When the turkey breast is cooked you can add other vegetables i.e. green beans, corn, peas etc. You can also add diced tomatoes to give the soup a tomato soup flavor.

No.3 of Turkey Breast Recipes: Turkey Breast Salad.

Ingredients: Turkey Breast (half of the cooked turkey from the soup recipe above) cut into small cubes, 1 small onion finely diced, 1 small bell pepper, 1 very small cucumber peeled and diced, 1 small carrot thinly shaved, ¼ cup mayo or salad dressing, salt and pepper to taste.

Preparation: Place all of the ingredients into a serving bowl including the mayo/salad dressing. Mix well until everything is coated and blended and serve with dinner rolls or bread of your choice.

These turkey breast recipes are easy and quick to prepare so make them and enjoy.

Too-Simple Chili Verde Soup

5 lbs medium lean ground beef (20-25 percent fat - you want some but not a lot)

8 14-ounce cans beef broth

2 medium onions - sliced (not thin slices, big hearty slices)

1 lb. carrots - cut into chunks

1 bunch cilantro - diced - set some aside for garnishing

1 bunch green onions - diced - set some aside for garnishing

1 large package menudo seasoning

2 cups au jus (I make this from a powder mix)

3 tbsp. crushed garlic

1 tsp. black pepper

1 large can chopped green chilis - or get whole canned green chilis, strips seeds, chop into 1/4" chunks

2-3 tbsp. olive oil

Corn tortillas

Salsa - I prefer mild or medium to serve as the side dish to this.Instructions

This works well in a big dutch oven. I use my biggest cast iron pot.

Saute onions in the oil to caramel color.

Toss in the carrots and simmer a moment.

Add chilis, cilantro, green onions, menudo seasoning, pepper, garlic. Stir briefly.

Add beef broth and au jus. At this point, things should be thin, soupy and somewhat watery. If not, add water until it is.
Crank up the heat and get it to boiling, then turn down heat.
Cover and simmer until the carrots are knife-tender.
Now comes the fun part:

Once the carrots are knife-tender, it's time to get your hands all gloppy.

Pinch off chunks of the ground beef and drop them on top of the broth, forming a thick layer. Do not stir this in!

Crank up the heat and get it boiling again, cover and let boil for 15 minutes.
Turn off the heat and let it stand covered for 15 minutes. Take off the lid and ladle off almost all the grease.
Break the meat into manageable chunks and stir gently.
Slip a few corn tortillas under the broiler for just enough time to brown SLIGHTLY.
Serve garnished with cilantro and green onion, charbroiled corn tortillas and side dishes of chilled salsa.

Chef's Corner June 2008 Eddie Papa's American Hangout

This month we feature Eddie Papa's American Hangout's Executive Chef & Partner, Neil Marquis. The new restaurant features a regional American menu. Made with locally grown and sourced ingredients, Neil's menu has re-created American classics like Chicken & Alphabet Noodle Soup and Regional dishes like Memphis Pulled Pork. Reading the menu is like a history lesson in American culinary innovations! For example, did you know that Chicken and Waffles was a traditional breakfast from the late 1800's, first served in a restaurant at Wells Supper Club in Harlem New York in 1938?? Each month they feature a different region. For June month they are featuring the islands of Hawaii, so Neil made the seasonal dish, Lomi Lomi Salmon Salad. He also showed us how to make Louisiana Shrimp Jambalaya Creole style with tomatoes, chicken, Aidell's andouille sausage, shrimp, tasso ham, pepper and garlic. Finally owner Ed Westmoreland made a signature cocktail, the Apple Crusta, featuring Laird's Bottled in Bond Apple Brandy,Leopold Brothers New York Sour Apple Liqueur, fresh nutmeg, maple syrup, unfiltered apple juice, lemon juice, Fee Brother's Bitters and St. Elizabeth All Spice Dram. Delicious!!



http://www.youtube.com/watch?v=n6ktqD3iHQA&hl=en

Food (2)

fried rice, fried noodle, soup, pan fried egg, ham, spaghetti, vegetagle, luncheon meat



http://www.youtube.com/watch?v=GkQtrnY0BIE&hl=en

Best of the Bay Recipes - Crab Cakes

Capture the Flavors and Culinary Traditions of the Chesapeake Bay

Crab Cake Recipe

The culinary traditions of the Bay area have been influenced by history dating back hundreds of years. It was 1607 when Captain John Smith first saw the Chesapeake Bay at what was to become Jamestown, Virginia, the first permanent English Settlement. From the writings in his journal it is clear that these early settlers quickly recognized that they had landed in a paradise of riches. Smith quipped in his journal that the fish were so plentiful that they would simply catch them "with our frying pans." The Bay was abundant with crabs, clams, oysters and fish -- and the surrounding areas alive with wildlife.

But these early settlers were not the first to revel in its bounty. The Powhatans had long inhabited its shores, naming it "Tschiswapeki" or the "Great Shellfish Bay." The Native American women produced plentiful crops of corn, squash and beans and archeological digs of native villages discovered large quantities of shells revealing the Powhatan's love of oysters, clams and other shellfish. From this history the Chesapeake Bay area's cuisine has evolved.

Today, the Chesapeake Bay Cuisine is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs, She Crab Soup, Crab Chowder, Baked Stuffed Rockfish, Oyster Fritters and much more. These are the culinary favorites steeped in tradition and prepared with intense pride. The "locals' are perhaps the best known for their culinary love affair with the famous Blue Crab, so lets begin our exploration of the time-honored cooking traditions of the Chesapeake Bay with the ubiquitous Blue Crab.

Crab Cakes Recipe

There are dozens, perhaps hundreds of recipes for crab cakes - every crab-loving family has their favorite. What we present here is a basic, traditional and delicious recipe made with the finest grade crab meat.

1 egg,
½ cup of finely broken cracker crumbs (use a high quality cracker with a delicate flavor for the best results),
3 tablespoons mayonnaise,
1 tablespoon fresh squeezed lemon juice,
½ teaspoon freshly ground pepper,
2 teaspoons Chesapeake Bay Seasoning (such as Old Bay),
1 pound Jumbo Lump Crabmeat,
1 dash of Tabasco (optional)

Jumbo Lump Crabmeat should have very few pieces of shell, however you should pick through it carefully and remove any pieces you see (or feel). Handle the crabmeat gently as you do this. Place the crabmeat in a large mixing bowl and sprinkle the fine cracker crumbs over it tossing very gently until the crabmeat is covered evenly.

In a second bowl, beat the egg and add the mayonnaise, lemon juice, bay seasoning and ground pepper. Wisk these ingredients together until the mix is a bit frothy. Pour the mix over the crab meat and gently toss until well mixed. Form the crab cakes by hand taking care not to over handle or pack too tightly - the cakes should be as loose as possible while still holding their shape. (If the cakes are not holding their shape, you can add additional cracker crumbs, but try to add as little as possible). This mix will yield 4 large crab cakes or 6 slightly smaller ones (8 appetizer size).

Sauté the crab cakes in Extra Virgin Olive Oil until golden brown on both sides (8 to 10 minutes). You can also broil the crab cakes if you prefer, 4 to 5 minutes on each side until golden brown.

Serve with lemon slices or tartar sauce and enjoy!

Christmas Appetizers!

Are you looking for some easy and delicious appetizers for your coming Christmas Party? How about creating your own new and easy soup, punch and cocktail drink? How about creating something amazing for your guests?

Let's begin...

Vegetable Soup

Ingredients
Carrot (diced)
Cabbage (Cut small)
Onion (diced)
Mini meat balls
Macaroni (with mini alphabets)
Salt and pepper to taste
Parsley (cut fine)

Action
a. Wash and drain all the vegetables.
b. Put them in the boiling water and cook them until tender.
c. Add meat balls and boil till cooked.
d. Add macaroni and cook till tender.
e. Add salt and pepper to taste.
f. Sprinkle parsley.
g. Serve with bread.

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Split Pea Soup

Ingredients
1000g split peas (washed)
1/2 teaspoon salt
4 onions (fine cut)
200g celery
2000 ml water
1 clove garlic
2 carrots (cut fine)
2 slices raw ham (diced)
Salt and pepper

Action
a. Boil slowly 3 hours.
b. Add more water as needed.
c. Add salt and pepper to taste.

-------------------

Orange Sherbert

Ingredients
12 oranges (juiced)
1 orange rinds (grated)
4 lemons (juiced)
1 lemon rinds (grated)
2 tablespoons milk
250g sugar
750 ml water

Action
a. Boil sugar and water together with the orange and lemon rinds.
b. Boil until thick.
c. When cold put in orange and lemon juice.
d. Just before freezing add the milk.
e. Serve in orange skins.

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Milk Sherbert

Ingredients
750 ml milk
500g sugar
1 egg whites (whipped)
1 lemon rinds (grated)
2 lemons (juiced)

Action
a. Scald milk with lemon rinds and sugar, then freeze.
b. When nearly frozen add the egg whites and lemon juice.

------------------

Peach Water Ice

Ingredients
750g soft peaches
1 lemon (juiced)
1000 ml water
110g sugar
3 kernels of peaches (Pounded)

Action
a. Boil the sugar in water with peach kernels.
b. When cold add peaches and press through a sieve.
c. Add lemon juice and freeze.

------------------

Tomato Cucumber Salad

Ingredients
6 tomatoes (peel)
2 cucumbers (pare and fine chopped)
Little water Cress (chopped)
A few drops of onion juice
French dressing
Lettuce leaves

Action
a. Combine cucumbers and water cress and add onion juice.
b. Cut the tomatoes a slice from the stem end.
c. Remove the seeds and fill vacancies with the cucumbers.
d. Arrange the tomatoes and lettuce leaves, and pour over them French dressing.

Christmas Appetizers are ready!

New Years Peas: Hurst Ham Beans (Old Commercial)

TV spot featuring Hurst hambeens "New Year's Peas."



http://www.youtube.com/watch?v=BpmU3A1iHAY&hl=en

Borscht, an Easter tradition

A tradition with my wife's family, a white borscht of Polish origin. I've yet to try it...



http://www.youtube.com/watch?v=lvf70HH3vUQ&hl=en

Korean Recipes

In recent years, many people in the West have become interested in Korean foods and recipes. You can try Korean food in a restaurant, or if you prefer you could try to prepare it at home in your own kitchen.

Korean meals are usually based around noodles, rice, meat, vegetables and tofu (which is known as "dubu" in Korea). Most meals are served with a variety of side dishes ("banchane"), as well as soup, steam rice, and kimchi (fermented vegetables). Flavor is added using a range of seasonings and spices including garlic, ginger, red chili paste ("gochujang"), salt, soy sauce, and fermented soybean paste ("doenjang").

Some popular Korean dishes include:

* Kongnamul-guk - Soybean sprout soup.

* Gamjatang - A soup based on pork spine and potatoes. It usually also contains other vegetables, green onions, hot peppers and sesame seeds.

* Maeuntang - A hot and spicy fish soup.

* Jeongol - A seafood and vegetable stew.

* Hoe - Thinly slice rawfish, somewhat similar to Japanese sashimi. Usually dipped in wasabi or red chili paste ("gochujang"), and served on cellophane noodles ("dangmyeon").

* Sannakji - A raw, very fresh small octopus, seasoned and cut into pieces and served - it may still be moving on your plate!

* Ramyeon - Noodles with meat and vegetables, similar to Japanese ramen noodles.

* Kongnamul-bap - Rice with soybean sprouts.

* Japchae - Potato noodles with beef, carrots, onions and spinach.

* Kalguksu - Flat noodles in a broth.

* Yukhoe - Raw beef topped with egg yolk, and seasonedwith garlic, green onions and a variety of spices.

* Bulgogi - Meat or seafood cooked on a grill. Common varieties include chicken ("dak bulgogi"), pork ("dweji bulgogi"), and squid ("ojingeo bulgogi").

* Galbi - Grilled pork ribs.

* Dakgalbi - Grilled chicken.

* Makchang - Grilled pork intestines (similar to chitterlings).

* Samgyeopsal - Grilled pork belly. Slices of meat are placed inside lettuce with cooked rice and a spicy paste ("ssamjang"). Various accompaniments such as chillies, spring onion salad, or raw garlic dipped in ssamjang may be eaten with the dish.