Old Fashioned Baking Powder Biscuits

I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.

My mom and dad both considered baking powder biscuits spread with butter and drizzled with pancake syrup or dark corn syrup to be an extra-special treat.

3 cups flour
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 cup milk

Measure the flour, shortening baking powder, sugar and salt into a mixing bowl. Cut the shortening into the flour with a fork until it resembles coarse meal. Gradually stir in the milk to form the dough. If the dough seems too dry, add milk by tablespoons. If the dough seems too soft, add flour by the quarter cup.

Knead the dough on a floured surface for a minute or so. Then roll out to a half-inch thick and make biscuits with a biscuit cutter or donut cutter or round cookie cutter.

Bake on an ungreased cookie sheet at 350 degrees Fahrenheit for 20 or 25 minutes or until golden brown.

Makes about 12 to 18 biscuits, depending on the size of the cutter you use.

Strawberry Shortcake
4 cups of fresh strawberries (or thawed frozen strawberries)
1 cup of sugar (or to taste)

Crush the strawberries. Stir in the sugar until dissolved. Serve over baking powder biscuits and topped with whipped cream. Yum!

Grilled Cheese Sandwich - Salsa

To view the next video in this series click: www.monkeysee.com This video will show how to make a grilled cheese sandwich with salsa.



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Delicious Quick Thai Chicken Recipe

Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves 4

Ingredients for this recipe:

- 1 tablespoon red curry paste
- 2 tablespoons oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/4 cup (15 g/1/2 oz.) coriander leaves
- 1 tablespoon grated ginger
- 1 teaspoon caster sugar
- 1 teaspoon sesame oil
- 750 g (11/2lb) chicken fillets, cut into strips
- 1 tablespoon oil, extra
- 10 spring onions, cut into short lengths
- 100 g (31/2 oz.) snow peas, trimmed

Directions for this recipe:

1. Whisk together the curry paste, the oil, the fish sauce, the lime juice, the coriander, the ginger, the sugar and the sesame oil in a non-metallic bowl. Add all the chicken strips and toss it to coat thoroughly.

2. Heat some extra oil in a wok. Add all the chicken in small batches and stir-fry it for about 3-5 minutes, or until it becomes brown, then remove it from the wok and set it aside. Add the spring onion and the snow peas and stir-fry them for about 2 minutes or so. Return all the chicken and any juices to the wok and stir-fry about for about 2 - 3 minutes or so, or until all the chicken is well heated through. Season it with salt and some pepper and serve it immediately.

Nutrition Value for this recipe:

- Protein 45 g;
- Fat 10 g;
- Carbohydrate 6 g;
- Dietary Fibre 2.5 g;
- Cholesterol 95mg;
- Energy 1275kJ (305cal)

15 Bean Soup

This is a reload without the copyright music. Music on here now is from incompetech.com



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im cookin soup

im at it again



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Old World American Italian Recipes - Volume 1

This is one of a collection of recipes I have. Many came from my mother or other relatives and friends. They are real Italian recipes mostly from east coast US first and second generation American-Italians. I have put them together for a complete meal from the appetizer to the dessert. Enjoy!

The Appetizer:
PROSCIUTTO AND MELON

Ripe cantaloupe or honeydew melon, Lemon wedges, Prosciutto (smoked ham) thinly sliced

Cut melon into thin wedges and remove seeds and skin. Wrap the Prosciutto around the melon wedge or serve ham on side of melon. Serve with lemon wedge.

The Soup:
BEEF SOUP

1 ½ lb. shin beef with bone, 1 small can tomatoes, 2 whole stalks of celery, 2 large onions, 1 lb. carrots, pinch of salt, Pasta (your choice)

Boil ½ large pot of water. Put in all ingredients and put flame on medium. Let simmer for 2 - 2 ½ hours. Strain soup, setting vegetables aside and serve in a separate dish. Cook acini de pepe or Orzo. Put into beef broth.

The Bread:
ITALIAN BREAD

5 lb. flour, 3 pkg. dry yeast, 2 tbsp. salt, 1 cup sugar, 1 cup shortening, 2 cups warm water, Cinnamon, 4 cups of raisins (add after first rise)

Dissolve yeast in 2 cups warm water. Combine flour, shortening, sugar, salt, and mix well. Add yeast to mixture and keep kneading and adding water until well mixed and firm. Set aside and let rise for 2 to 3 hours in a warm place. Add Cinnamon and raisins. Separate into 5 (1 lb.) dough balls and put in individual loaf pans. Let rise again for about 2-3 hours or until dough reaches rim. Bake at 400 deg. for 45-50 minutes in preheated oven. (Dough can be frozen after it has risen twice and can be used later for pizza). Cinnamon and raisins are optional.

The Main Dish:
LINGUINE WITH MINT:

3 Tbsp. sweet butter; 2 cloves garlic crushed; ½ lb. sweet or hot Italian sausage; 1 cup of fresh mint chopped; Oregano; Salt; ½ cup of dry white wine; 1lb Linguine.

1. In a medium skillet melt the butter. Add the crushed garlic and sauté until golden. Remove the sausage meat from the skins crumble and place in the skillet; Saute until the meat is brown; Remove the garlic, add the wine, the mint, the oregano and mix well. Cover and let simmer for 7 minutes.

2. Turn off the flame and let stand. Cook the Linguine. Enjoy your Linguine with Mint. Serves 4-6.

The Dessert:
FRUIT IN A WHEEL

½ cup sugar, fruit cocktail, ½ cup milk, 2 Tbsp. corn starch, 1 Tbsp. lemon rind, 2 cups Bisquick.

Mix together 2 cups Bisquick and ¼ cup sugar. Add ½ cup milk and mix lightly. Turn out in lightly floured board and knead gently for 10 seconds or so. Roll into a rectangle (9x12 inch). Drain fruit cocktail and reserve syrup. Spread fruit over dough and roll up. Cut roll into 1 inch slices and place cut side down in a greased 9x9 baking pan. Bake at 425 degrees for 15 minutes.

Add water to fruit syrup to 1 cup. Add sugar mixture stirring constantly. Continue stirring and cook over low heat for about 5 minutes or until thickened. Pour fruit glaze over rolls and bake an additional 15 minutes. - Mama Mia!

Mexican Bean Soup

The best soups are made from scratch. This tasty, filling entree is great for those cold winter nights.

1 pound pinto, Mexican pink or black beans
2 quarts cold water
1 ham bone
2 onions, chopped coarse
2 cloves garlic
Hot water or stock
1 1/2 - 2 teaspoons salt
1 cup peeled, chopped tomatoes
2 tablespoons lard, bacon drippings or oil
Sour Cream
Chopped cilantro
Lime quarters

Rinse and pick over the beans. In a large kettle, bring to a boil the beans, cold water, ham bone, half the onions, and 1 clove garlic. Cover and simmer until beans are tender, about 2-2 1/2 hours. Add hot water as needed to keep mixture soupy. Season with salt the last hour of simmer.

In a blender, whirl the tomatoes and garlic with the remaining onion until coarsely pureed (or the chop mixture fine if a blender is not available). Heat the lard in a saucepan and cook the tomato mixture gently until thickened, about ten minutes. Set aside.

Remove the bone from the beans and pull the meat off in strips. Set meat aside. Scoop two cups of the bean mixture from the kettle and set aside. Puree the remaining bean mixture in a covered blender or force through a food mill.

In the kettle, combine the tomato and bean mixtures, bean puree and ham meat, adding hot water or stock for the desired consistency. Heat about thirty minutes to blend flavors. Taste and correct seasoning if necessary.

Top servings with sour cream and a light sprinkle of cilantro. Pass lime quarters to squeeze over the soup. Makes about nine cups.

4 Delicious Ham Casserole Recipes

When people think of ham, they usually think of a holiday meal. In our household, we enjoy eating ham several times a year.

After our meal is over, I like to freeze my cooked ham so that I can use it in future recipes. Before you freeze it, cube or chop it up into bite-sized pieces. I like to freeze mine in 2 cup containers.

Here are 4 delicious casserole recipes that you can make using your left-over ham.

Ham and Lima Bean

1 1/2 cups cooked ham, cubed
1 small onion, chopped
1 small pkg. egg noodles, cooked
1 pkg. lima beans, cooked
1 can cream of chicken soup
1 1/2 cups milk
1 cup sharp cheddar cheese

Brown ham and onion in 2 tablespoons margarine. Mix all ingredients together (except for the cheese) and pour into greased casserole dish. Top with sharp cheddar cheese. Bake in a 350 degree oven for 30 minutes.

Ham and Broccoli

1 pkg. au gratin potatoes
1 (10 oz.) pkg. frozen chopped broccoli
2 cups cooked ham, cubed

Using a 2-quart casserole dish, prepare potatoes as directed on the package, except omit butter. Stir in broccoli and ham. Bake in a 350 degree oven for 45 minutes.

Ham and Rice

1 cup instant white rice
1 cup orange juice
1 can cheddar cheese soup
1/2 cup milk
2 cups cooked ham, cubed

Put uncooked rice in a 2-quart casserole dish. Add orange juice and then layer the ham on top of the rice. Mix soup and milk in a bowl, pour soup mixture over ham. Bake in a 350 degree oven for 30 minutes.

Ham and Cheese

1 lb. bacon
1 1/2 cups cooked ham, diced
2 cups swiss cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
4 eggs, lightly beaten
1 cup baking mix (bisquick)
salt and pepper to taste

Place bacon in a skillet over medium-high heat, cook until crisp. Drain, crumble and set aside. Mix the bacon, ham, swiss cheese, cheddar cheese, and onion in a 9 x 13" baking dish. In a bowl, mix the eggs, baking mix, salt and pepper. Pour over the ingredients in the baking dish. Bake in a 350 degree oven for 45 minutes, until top is golden brown.

How to Choose a Soup Pot For the Best Soup Recipes

It is important to buy a good quality soup pot if you want to make the best soup recipes. Soup pots are versatile and you can also use them for braising meat, making broth and cooking pasta. Whether you want to make a pumpkin soup recipe or a braised meat stew, using a good pot is essential to your success.

The shape and size of a soup pot are important factors. Soup pots range from four to twenty quarts in capacity, and then you have commercial ones, which can be enormous. A soup pot tends to be smaller than a stock pot because you usually make less soup at once than with stock, but buying one pot, which is good for making soup or stock, is a good investment, because you will not have to buy two pots.

Tips for Choosing Soup Pots

Choose something between six and twelve quarts because this makes the pot versatile enough for many uses. Soup pots normally have deep straight sides, a round base, and a lid. You can use something smaller and wider, such as a big saucepan, for making soup.

A thick, heavy base is very important because a thin bottom might result in burnt soup. Soup can take a long time to cook so the pot will be on the stove for perhaps hours at a time. Copper, cast iron, steel, and aluminum are soup pot material choices and there are pros and cons to each one.

It is important to choose a soup making pot with a strong, securely attached handle. Rivets or heavy screws should be used to attach the handle to the pot. The handles should also be comfortable and big enough to get your fingers through.

Recipe for Split Pea and Ham Soup

This is a great recipe to make in a big pot. The combination of ham, split peas, spinach, vegetables, and herbs is magic and this is a hearty, rich, and flavorful soup, which is perfect for lunch or dinner. This recipe serves ten people.

What you will need:

1 lb rinsed, dried green split peas
5 cups water
2 diced celery ribs
2 fresh or smoked ham hocks
1 cup slivered spinach leaves
1 minced clove garlic
4 tablespoons unsalted butter
2 finely chopped sprigs fresh parsley
2 finely chopped carrots
1 finely chopped onion
5 cups chicken broth
1 sliced leek (white part only)
2 sprigs fresh thyme
Salt and black pepper, to taste

How to make it:

Stir together the chicken broth and water in a big soup pot, then bring the mixture to a boil. Add the split peas, ham hocks, celery, thyme and half the parsley. Turn down the heat and simmer the soup for forty five minutes with the lid partially covering the pot.

Stir it every ten minutes. Melt the butter in a skillet over a moderate to high heat, and then saute the leek, garlic, onion, and carrots until soft. Transfer the vegetables into the soup pot. Add the spinach and simmer the soup, partially covered again, for half an hour.

Turn the heat off and take out the ham hocks. Take the meat off the bones and discard the bones as well as any fatty bits. Return the chopped meat to the pot. Adjust the seasoning, add the rest of the parsley, and serve hot.

Quick and Easy Meal Featuring Chicken Cordon Bleu

You don't have to give up taste or nutrition to have a quick meal. If you follow my blogs, you know I think we busy Americans too often give in and go through the local drive-thru windows instead of taking the time to cook our families a tasty home-cooked meal. This recipe for a Quick and Easy Chicken Cordon Bleu is ready in half an hour. So skip the local drive-thru window, head on home, and feed your family a quick and easy meal that you make yourself. To make your meal healthier, I suggest using the 98% fat-free or low sodium soup. And serve your Cordon Bleu with a salad or steamed broccoli to add easy fiber to your meal.

QUICK AND EASY CHICKEN CORDON BLEU READY IN 30 MINUTES

1 tbsp butter
4 skinless, boneless chicken breast halves
1 can (10 3/4-oz) Condensed Cream of Chicken Soup, undiluted
2 tbsp water
2 tbsp dry white wine (or additional water)
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles, tossed with butter

In a medium skillet, over medium-high heat, melt the butter. Add the chicken and cook for 10 minutes or until browned; set aside. To the skillet, add the soup, water, wine, Swiss cheese and chopped ham. Heat the mixture to boiling, stirring often. Return the chicken to the pan; reduce heat to low. Cover the pan and cook for 5 more minutes or until the chicken is no longer pink and its juices run clear, stirring occasionally.

Serve over the hot buttered noodles. Sprinkle with chopped fresh parsley, if desired.

Enjoy!

How to Prepare the Best Garlic Mashed Potatoes

Would you like to prepare the best Garlic Mashed Potatoes that you enjoy at your favorite restaurant, but have no idea where to start to achieve that wonderful and delightful flavor?

There are a variety of ways to create the best garlic mashed potatoes that you have ever tasted but when it comes down to which way is best is according to your own taste buds.

When you take a look at garlic you will see that there are various kinds of garlic that you can use for your mashed potatoes such as German red garlic, Spanish Roja garlic, Leningrad garlic, and Yugoslavian. You can find all of these garlic's in a powder form or use fresh garlic. So, the first thing you need to do is decide which garlic you would like to use. Personally, I like using fresh minced garlic cloves.

There are two popular ways to prepare the best garlic mashed potatoes. With this recipe you will use garlic powder instead of fresh garlic. For the first recipe you will need enough potatoes to feed your family or guests. The rule of thumb is one medium potato per person.

But, my family love potatoes, so I have to use 2 per person. Now you will need milk or cream, butter or margarine, salt and pepper and your garlic powder choice. You can either wash and peel your potatoes or you may wash your potatoes and boil them with the skins on. Cut your potatoes into chunks and boil until tender. Drain and pour into mixing bowl. Add salt, pepper garlic powder and margarine and blend with your electric mixer until the combined well. Now, add a bit of milk or cream and beat again until smooth. Add more milk until you achieve your desired consistency.

In this next recipe you will use fresh minced garlic cloves to prepare the best garlic mashed potatoes. This is my favorite way. You will need all of the same ingredients as above except for garlic powder. While your potatoes are boiling, sauté the garlic cloves in a frying pan with the margarine. Let the garlic simmer and blend in with the margarine. When your potatoes are ready to mash and you are adding the ingredients, add the melted butter and sauté minced garlic and blend with the potatoes.

Try both recipes and choose your favorite for the preparing the best garlic mashed potatoes.

Spice Up Your Kitchen

Your kitchen looks a bit 'on the sweet side? Many of us have at least one spice last Christmas, but how often you really use? Create well-seasoned dish takes a little 'practice, but you must be willing to work on the basis of trial and error. can be used to read a couple of suggestions when they venture into the world of herbs and spices.

First we start with the help of herbs. Below is a list of herbs that are usually purchased in store spices foundShelving and examples of dishes that compliment them well. This is only a guide, so do not be afraid to experiment with different herbs in your closet. With herbs, you can easily switch odor. Open a beer, the smell would go well with the dish you have in mind?

Basil: Tomato sauce, pesto vinaigrette
Bay leaves: soups, marinades, sauces
Cardamom: stains, but sometimes used in bread
Celery flakes: soups, salads, dips and
Celerypatches of salt, potato salad, coleslaw
Coriander: pickling, sausage, Currys Foods Oriental
Dill soups, potatoes, fish, sauces
Italian spice mix: pizza sauce, spaghetti, lasagna
Marjoram: chicken, sausages, stews, soups, meat, potatoes, pizza and spaghetti sauces
Mint lamb
Onion salt: Italian dishes, soups, sauces
Oregano: Italian dishes, stews, soups, sauces
Parsley potato dishes, eggs, soups, sauces
Mary Rose: The MostRoasted meat, stuffing
Sage: chicken, pork, stuffed
Thyme: the meat dishes, sauces, soup of clams

The spices can be a bit 'more complicated, because their flavors are not as pronounced as herbs, you may just need to know more about the individual taste of each spice.

allspice tastes like a mixture of cinnamon, nutmeg and cloves. Bake, roast, soups, sauces
Cayenne Pepper: Meat, Chile, Mexico and Louisiana-style food, seafood (note: a pinch or lessenough of this stuff is hot!)
Chili Powder: Chili, stew, meat (spicy)
Cinnamon: cooking drinks, hot (hot chocolate, apple juice, chai)
Cloves: baking, ham (cooked), desserts, marinades
Cumin: Chili, meat
Curry powder, a mixture of Indian spices (turmeric, garlic, coriander, cumin, ginger), curry, meat, poultry, seafood, oriental and Indian
Garlic salt: sauces, meat, poultry, pasta, soup
Ginger: chutneys, jams, Oriental and Indian food
Lemon PepperSalads, fish, poultry, meat
Paprika: eggs, fish, salad dressings, sauces
Red Pepper sauces, meats (hot)
Turmeric: curry, meat, eggs

It seems to like a lot, but you get the what each can contribute to food spices like to hang with the combinations of flavors. The best way to learn, seasonings is used, a sauce or dish that you are familiar with creation. Once you reach the "taste" normal, creating confusion aroundspecial taste to suit you. For example, try to buy spaghetti sauce from scratch, rather than the final order in a glass. You know what it knows of spaghetti, and this is almost a fail-safe when learning of the season out of nowhere. All it takes is a couple of cans of tomato paste and spices your shelf. It could be "Italian dressing, if you have it, but it is a kind of cheating, as the flavor goes. The foundation for your herbs should spaghetti basil, oregano or marjoram(Or both, if you will, but it's just wild oregano, marjoram), parsley, cilantro (little), and thyme. Season to taste For the spice shelf, just throw a bit 'of salt and garlic away!

Have you no fear of being adventurous in the kitchen and all the great chef has to start somewhere and learn the basics of herbs and spices will be a great foundation.

Thanksgiving Report

My name is Federico Arango and I created this video to report on the Thanksgiving Holiday that was to occur at my school, John A. Ferguson Senior High School during the 2007-2008 school year. Cindy Reyes and I would both figure out what she was to say and who to interview. The idea of interviewing the turkey was a fun and creative one (it had never been done before) and I thought it would be comical for the turkey to be against Thanksgiving. We stood by the turkeys for 2 hours to be able to get the perfect shot. The segment which shows Arnold Schwarzenegger in the movie Jingle All the Way is not mine, I did not create it, nor do I take credit for it. I just took it from You Tube to create a funny situation in the video. This video is dedicated to all the students of John A. Ferguson Senior High School where; No Goals Too High, Where Falcons Fly



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Have a Satisfying Meal of Miss Cindy's Lentil Soup and Homemade Soda Crackers

Anyone who follows my blogs knows I love soups. And this is the perfect time of year to start thinking about soup meals. On chilly or cold days, what can be better than coming into the house and having a warm bowl of soup? If you agree, you need to try this recipe for Miss Cindy's Lentil Soup. And if you are feeling really domestic and want to try something new, you can make your own Soda Crackers with the recipe below.

MISS CINDY'S LENTIL SOUP

2 1/2 cups lentils
1/2 cup chopped onion
1 cup chopped celery with leaves
1/2 cup carrots, chopped
1/4 tsp thyme
1 clove garlic, minced
1 bay leaf
1 tsp sugar
dash of hot pepper sauce
Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery,carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

HOMEMADE SODA CRACKERS
This is an old Texas recipe.

2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 tbsp butter
2/3 cup buttermilk or sour cream

Preheat oven to 375 degrees.

Combine the flour, salt, and baking soda. Cut the butter into the flour mixture; stir in the buttermilk. Form the dough into a ball and knead a few times. Divide dough into several pieces and roll each out, one at a time, very thin on a floured surface. Lay sheets of dough on ungreased baking sheets and cut into squares with a very sharp knife or use a pizza cutter. Sprinkle with some additional salt. Prick squares with a fork. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

Enjoy!

An Al Fresco Meal Adds A Taste Of Romance

What could be more romantic than an indulgent meal, eaten outdoors with the one you love?

All your senses are heightened as you absorb the visual impact, fragrance and sounds of a well-chosen outdoor setting - a rustling wood, sweet-smelling meadow, or perhaps the salty spray of sea air as waves crash on rocks. You experience the unique touch of nature and this, blended with the taste of sensuous food, lovingly prepared, makes your heart leap.

Make someone's heart leap in your direction this Valentine's day by organising a surprise al fresco meal for them. It's so much more romantic than just a card or a bunch of roses and so simple to do.

We live in an age when it's easier than ever to buy ready-made food for outdoor dining and, if time is limited, then you may choose this as an easy option. However, if possible, make the food yourself, prepare it with love, for the one you love - especially if cooking for them is not part of your normal daily routine. A meal is usually enjoyed so much more, no matter how simple, if lovingly presented, rather than prepared by oneself.

Many picnic foods are effortless to make yourself. A nutty houmous can be whipped up in minutes and eaten with baby vegetables. Likewise, tangy taramasalata or a healthy avocado dip such as guacamole is much tastier when home-made and not mashed to a pulp like so many of the commercial varieties.

Figs and prosciutto ham make easy romantic morsels to feed each other with. Peel 4 ripe figs carefully with a sharp knife. Wrap each fig in a slice of thin prosciutto ham and put in an airtight container. In a screw-top jar, make a simple dressing of 5 parts olive oil to one part Balsamic vinegar and some ground black pepper. At the picnic drizzle each fig parcel with the dressing and devour!

A really herby tabbouleh is fun to share and can be served either with bread or robust leaves for scooping. Rinse 20 grams of bulgur (cracked wheat) well. Drain and put in the picnic container. Skin and dice 350 grams of fragrant tomatoes and add these along with 2 finely sliced spring onions, a handful of chopped parsley and a smaller handful of chopped mint. Squeeze the juice of half a lemon into all this, as well as a generous splash or two of good olive oil and a sprinkling of allspice, salt and pepper.

If there's no chance of the sun on your back this Valentine's Day, then choose something like a steaming flask of soup and fresh baguettes stuffed with figs, blue cheese and honey. Sausages wrapped in foil, and still warm if possible, ready to dip in a spicy salsa, will also keep the fire in your heart on a chilly day!

As a last temptation, an expensive bar of luxury chocolate might do the trick and is simplicity itself to provide. If you want to put more time into an "I love you" desert, then bake a heart-shaped chocolate or cheese cake and, either decorate with such things as nuts and rose petals, or make it as whacky and personal as you like by writing love notes on it in icing.

A cream cheese desert can be made by lining a heart-shaped mould (which must have at least one draining hole in it) with fine muslin. Mix together 150 ml of whipped double cream, 225 grams of cream cheese, 2 tablespoons of castor sugar and then fold in a stiffly beaten egg white. Press the mixture into the lined mould and let it drain overnight in the fridge. Turn it out onto a plate at the picnic and surround with mixed red berries or drizzle with fruit syrup.

If you're not a sweet-tooth sort of couple, then whisper your sweet nothings over a piece of runny Brie or nutty Manchego cheese with a crisp apple or pear, or a handful of bright red cherries.

Don't kill the passion by forgetting to pack a waterproof blanket, a cosy rug, cushions and linen napkins, even if your plates are plastic. A candle or two in jam jars will add to the romantic atmosphere and perhaps a bottle of pink Champagne - with flutes of course.

Atkins Diet Recipes: Low Carb Faux Fried "Rice"

In this Induction-friendly recipe video, I demonstrate one of the most versatile side dishes or main dishes on the Low Carb lifestyle. From Chinese main meal or accompaniment to an Italian replacement for pasta, this faux rice recipe is versatile to say the least. Note: for the Italian alternative, I would eliminate the Chinese flavorings (Soy Sauce, meat, sesame oil, and egg) in favor of more garlic and Italian seasoning and spices. For Induction, you are limited to 1 cup of Cauliflower per day. This recipe was developed from the original at Linda's Low Carb recipe site. (genaw.com Here is the ingredients: 2 TBS Cooking oil 4 slices Bacon 1 Medium Size head of Cauliflower (~2 pounds), grated 2 cloves garlic, minced 4 oz of Ham 1/3 cup soy sauce 1 tsp sesame oil 1 egg, beaten 4 green onions, chopped Black Pepper to taste * Heat the oil and bacon in large skillet until bacon is slightly browned. * Grate Cauliflower in Food Processor * Add Cauliflower, Ham, and Garlic and cook until the cauliflower begins to stick (internal water is evaporated) and getting browned * Add Soy Sauce and Sesame Oil, heat for 1-2 minutes * Drag Cauliflower to half of the pan * Cook beaten egg until scrambled, and mix with Cauliflower mixture. * Add Green Onion, and Pepper to taste * Cook 4-5 more minutes Makes 6 servings Link to Linda's Low Carb Update page: genaw.com Nutrition Info: 116 Calories; 5g Fat; 9.5g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs Per 1/8 recipe: 64 Calories ...



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