There are few people that don't enjoy a pancake every now and then, though for many, it is a daily thing. But they do vary in style depending on where you are; in France or Belgium they are crepes; very thin delicate affairs. Whilst in the States, they are think and decadent. Here's an easy Dutch pancake recipe for you to try. The pancake is almost the national dish of the Netherlands, and they have become quite well known for it over the years. Though they are different from those that many are used to; being something more closely resembling an Italian pizza.
A traditional Dutch pancake recipe would call for rather large pans and kitchens, (they are that large), but it is easy enough to scale them down for home use. This one is good for two or three for the family to enjoy. Basically, there are only three ingredients that are needed; Milk, a half pint, a good sized egg, and one twenty five grams of plain flour. The egg and flour should be soundly beaten, and then the milk added slowly to create the mix. A skillet, or something similar should be well heated, (until smoking preferably), and then a little oil introduced to coat the pan. This too should be warmed for a few moments to get heat into it.
With a ladle, a third of the batter mix should be poured into the pan, and cooked until the brown on the one side. Once done, the pancake should be turned or, flipped for those that think they can. Less time will be needed to cook the second side, and once done, should be immediately removed from the heat. However, it is important to keep it warm whilst the others are being prepared, and then it is just a question of what to serve. Savory styles with meats are good, and these are great with a salad. However, often they are covered in sweet and sticky things. Poedersuiker (icing sugar) and stroop (treacle type syrup) being particularly favored. Brown sugar with lemon juice is also a good one to try.
Essentially, a Dutch pancake recipe is only limited by what is to hand, or what people fancy. There are no hard and fast rules. If you are ever in the Netherlands, do not miss the chance to visit one, (or more), of the many Pannenkoekenhuizen, (specialized pancake stores). These each have their own house specialties, which vary from store to store, and makes for wonderful eating.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
4th of July Recipes Cookbook Ebook
212 Favorite 4th of July Recipes Ebook w/ Resale Rights
The ebook can be downloaded here
Details
"Impress your family and friends with your new-found 4th of July knowledge,
Over 200 Lip-Smacking Independence Day Recipes!"
Within the pages of 4th of July Recipes, you will find the traditional Independence Day Recipes as well as a selection of unique variations like:
* For-The-Glory Pie
* All-American Pork Baby Back Ribs
* Red, White, and Blue Pie
* Midwestern Potato Salad
* Texas-Style Barbecued Chicken Legs
* Creole Carnival Burgers
* Grilled All-American Burgers
* Blue Cheese Vidalia Onions
* Best Ever Hamburgers
* Fourth of July BBQ'd Cornish Hens
* Grilled BBQ Hamburger Supreme
* Sweet-Sour Barbecued Ribs
* 4th of July Flag Cake
* American Flag Cookies
* Lemon Firecrackers
* All American Dessert
* Red, White & Blueberry Banana Parfaits
* 4th of July Red, White, and Blue Pizza
* 4th of July Baked Beans
* All American Buffalo Wings
* Potato Salad
* Deviled Eggs
* Roasted Red Pepper Macaroni Salad
* 4th of July Apple Pie
* Star Spangled Pie
* Fourth of July Key Lime Pie
* 4th of July Lemonade
* 4TH OF JULY 4 BEAN CASSEROLE
* 4th Of July Sloppy Joes
* Aunt Carol's July 4th Kosher Coleslaw
* Red, White, and Blue Ice Cream Pie
* And Many More Great Recipes...
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11000 RECIPES ** Ultimate Cookbook eBook **
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The ebook can be downloaded here
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How to make fried soft-shell crab
Total Time:35 Minutes
Servings: 4
Ingredients
•4 soft-shell crabs
•1 egg
•1/2 cup milk
•1 cup plain flour
•salt and pepper to taste
•4 cups oil for frying, or as needed
Instructions
1.Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
2.Heat oil in a deep fryer to 80 degrees C. In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
3.Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Servings: 4
Ingredients
•4 soft-shell crabs
•1 egg
•1/2 cup milk
•1 cup plain flour
•salt and pepper to taste
•4 cups oil for frying, or as needed
Instructions
1.Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
2.Heat oil in a deep fryer to 80 degrees C. In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
3.Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
How to make the perfect grilled chicken
Chicken is probably one of the most versatile meat when it comes to cooking options, thus making it a popular choice of meat. The same can be said of the grilling process. Cooking grilled chicken can be made easy by following some easy steps.
A few considerations to make before grilling chicken are the following: the cut and size of the meat for grilling; what part of the chicken will be used for grilling; lastly, whether the chicken will be grilled with the skin on or off.
Regarding cut and size, a general rule is that skinless and boneless breast is ideal for grilling chicken as it will require less cooking time and allow for even cooking of the meat. However, there are considerations when grilling chicken when it comes to cut and size relative to the grilling time. About 170 grams or 6 ounces of boneless and skinless chicken breast will take between 8-10 minutes on the grill on direct medium heat. When using chicken pieces likes breasts and wings with the bones in, they take about 30-40 minutes to cook, ideally on indirect and medium heat. For chicken halves, 680 grams or about 1.5 lbs of meat cooks from an hour to 1 hour and 15 minutes on the grill. Whole grilled chickens on the other hand, will take about an hour to 1 hour and 30 minutes to cook on indirect medium heat if they weigh around 1.6 kg to 2.27 kg.
When deciding whether to have skin on or off the chicken, it must be considered that the most common challenge to grilling chicken is flare-ups. When grilling chicken with the skin on, flare-ups are common because of the burning of the chicken fats that drip on the grill. To remedy this, use thongs to avoid piecing the chicken meat and thus preventing the fat from dripping onto the grill and catching fire. On the other hand, skinless grilled chicken has a tendency to dry out. To avoid this, put marinade or oil on the chicken before grilling to keep the juices locked in the meat. It is also suggested to keep the chicken meat thin and flat so that the whole piece cooks at the same time.
When grilling chicken, make sure to preheat the grill, whether this is a charcoal or gas grill to prevent the meat from sticking on the grill. It also helps to brush the clean grill with oil before placing the meat.
During grilling, it is ideal to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit. This indicates that the grilled chicken is already cooked. Medium heat, whether direct or indirect grilling, is ideal when grilling chicken to make sure the insides of the chicken cooks relative at the same time as the outside part. Use only high heat when searing the meat. Undercooked chicken may have remnants of bacteria like salmonella that is prone to make one sick when ingested. While overcooking makes the grilled chicken dry and tough.
Particular care should also be taken with marinades. Marinades with tomato sauces and sugar burn more easily during the grilling process. Moreover, apply a brush on a fresh marinade a few minutes before the estimated time of cooking.
Following the steps and considerations mentioned above will assure juicy and tasty grilled chicken each time. As a last reminder, let the grilled chicken rest for a few minutes for chicken pieces or smaller chicken cuts and about 10-20 minutes for larger or whole chicken to ensure that the chicken remains moist and tender when served.
A few considerations to make before grilling chicken are the following: the cut and size of the meat for grilling; what part of the chicken will be used for grilling; lastly, whether the chicken will be grilled with the skin on or off.
Regarding cut and size, a general rule is that skinless and boneless breast is ideal for grilling chicken as it will require less cooking time and allow for even cooking of the meat. However, there are considerations when grilling chicken when it comes to cut and size relative to the grilling time. About 170 grams or 6 ounces of boneless and skinless chicken breast will take between 8-10 minutes on the grill on direct medium heat. When using chicken pieces likes breasts and wings with the bones in, they take about 30-40 minutes to cook, ideally on indirect and medium heat. For chicken halves, 680 grams or about 1.5 lbs of meat cooks from an hour to 1 hour and 15 minutes on the grill. Whole grilled chickens on the other hand, will take about an hour to 1 hour and 30 minutes to cook on indirect medium heat if they weigh around 1.6 kg to 2.27 kg.
When deciding whether to have skin on or off the chicken, it must be considered that the most common challenge to grilling chicken is flare-ups. When grilling chicken with the skin on, flare-ups are common because of the burning of the chicken fats that drip on the grill. To remedy this, use thongs to avoid piecing the chicken meat and thus preventing the fat from dripping onto the grill and catching fire. On the other hand, skinless grilled chicken has a tendency to dry out. To avoid this, put marinade or oil on the chicken before grilling to keep the juices locked in the meat. It is also suggested to keep the chicken meat thin and flat so that the whole piece cooks at the same time.
When grilling chicken, make sure to preheat the grill, whether this is a charcoal or gas grill to prevent the meat from sticking on the grill. It also helps to brush the clean grill with oil before placing the meat.
During grilling, it is ideal to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit. This indicates that the grilled chicken is already cooked. Medium heat, whether direct or indirect grilling, is ideal when grilling chicken to make sure the insides of the chicken cooks relative at the same time as the outside part. Use only high heat when searing the meat. Undercooked chicken may have remnants of bacteria like salmonella that is prone to make one sick when ingested. While overcooking makes the grilled chicken dry and tough.
Particular care should also be taken with marinades. Marinades with tomato sauces and sugar burn more easily during the grilling process. Moreover, apply a brush on a fresh marinade a few minutes before the estimated time of cooking.
Following the steps and considerations mentioned above will assure juicy and tasty grilled chicken each time. As a last reminder, let the grilled chicken rest for a few minutes for chicken pieces or smaller chicken cuts and about 10-20 minutes for larger or whole chicken to ensure that the chicken remains moist and tender when served.
How to make Baked Macaroni and Cheese
Baked macaroni cheese is one of the best dishes you can have that will give you so much energy. It is packed with many carbohydrates. Many people also enjoy this dish because it gives them a sense of comfort because it is full of cheese. There are many ways you can follow so you can make the best baked macaroni cheese recipe
1. The ingredients in making the best baked macaroni cheese recipe (home style) are one package of macaroni, two cups of milk, one egg, two tablespoons of butter, two and a half cups of cheddar cheese, pepper and salt.
Cooking Instructions:
a. The first step in making the best baked macaroni cheese recipe (home style) is filling the pot with some water and salt. Then cook your macaroni on it by following the cooking instructions of your package.
b. Beat the egg and mix the milk in a bowl. Add the cheese and the butter to the mixture then stir it altogether.
c. Put the macaroni on the dish for baking then put the cheese and egg mixture on it. Then add some pepper and salt. Mix it all together and press it so that all sides of the dish will have an even portion of the macaroni. d. The last step is baking it for 40 minutes until it becomes brown.
----------------------
About the Author
by Brian Jones
1. The ingredients in making the best baked macaroni cheese recipe (home style) are one package of macaroni, two cups of milk, one egg, two tablespoons of butter, two and a half cups of cheddar cheese, pepper and salt.
Cooking Instructions:
a. The first step in making the best baked macaroni cheese recipe (home style) is filling the pot with some water and salt. Then cook your macaroni on it by following the cooking instructions of your package.
b. Beat the egg and mix the milk in a bowl. Add the cheese and the butter to the mixture then stir it altogether.
c. Put the macaroni on the dish for baking then put the cheese and egg mixture on it. Then add some pepper and salt. Mix it all together and press it so that all sides of the dish will have an even portion of the macaroni. d. The last step is baking it for 40 minutes until it becomes brown.
----------------------
About the Author
by Brian Jones
How to Make Asian Style Orange Chicken
Total Time:3 Hours 20 Minutes
Servings:4
Ingredients
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon finely chopped fresh ginger root
1/2 teaspoon finely chopped garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons corn flour
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup plain flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Instructions
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminium foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together corn flour and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
-------------------------------
About the Author
With a huge amount of experience Mandy Smith is currently writing about garden products including the hot tub gazebo and wrought iron gazebo.
Servings:4
Ingredients
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon finely chopped fresh ginger root
1/2 teaspoon finely chopped garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons corn flour
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup plain flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Instructions
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminium foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together corn flour and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
-------------------------------
About the Author
With a huge amount of experience Mandy Smith is currently writing about garden products including the hot tub gazebo and wrought iron gazebo.
How to make chocolate chip bars
This recipe has turned into something of a family tradition for my family. We have been making these delicious chocolate chip bars since 1949. They are extremely good with chewy, gooey centers.
We enjoy making them any time of year, but we really look forward to them during the holidays. They make great treats for kids at Halloween, and are a special treat during Thanksgiving and Christmas. We also like to give them as homemade gifts during the Christmas holidays.
Chocolate Chip Bars
Batter ingredients:
1/2 cup butter or margarine, room temperature
1/4 cup shortening
1/2 cup brown sugar, packed
1/2 cup white sugar
1/8 teaspoon salt
2 egg yolks
1 teaspoon vanilla
1 tablespoon water
2 cups all-purpose flour
1 teaspoon baking power
1 16 ounce package chocolate chips
Preparation:
Preheat oven to 350 degrees F. In a large bowl, cream butter, shortening, brown sugar, and white sugar together. Add egg yolks, vanilla and water. Mix until well blended.
In a separate bowl, sift together flour, salt and baking powder. Add to wet ingredients and stir until well combined. Pour into greased 9x9 inch baking dish. Spread entire package of chocolate chips over layer.
Icing ingredients:
2 egg whites, beaten until stiff
1 cup brown sugar, packed
Preparation:
Beat stiff egg whites and brown sugar until fluffy. Spread over chocolate chip layer.
Place in preheated oven and bake for 25 minutes at 350 degrees F until top is golden brown.
Tip: For a double dose of chocolate, add 1/2 cup powdered cocoa to flour, salt and baking powder when sifting. Add to wet ingredients and follow the rest of the recipe as written.
------------------------
About the Author
Kathy enjoys cooking and gardening.
We enjoy making them any time of year, but we really look forward to them during the holidays. They make great treats for kids at Halloween, and are a special treat during Thanksgiving and Christmas. We also like to give them as homemade gifts during the Christmas holidays.
Chocolate Chip Bars
Batter ingredients:
1/2 cup butter or margarine, room temperature
1/4 cup shortening
1/2 cup brown sugar, packed
1/2 cup white sugar
1/8 teaspoon salt
2 egg yolks
1 teaspoon vanilla
1 tablespoon water
2 cups all-purpose flour
1 teaspoon baking power
1 16 ounce package chocolate chips
Preparation:
Preheat oven to 350 degrees F. In a large bowl, cream butter, shortening, brown sugar, and white sugar together. Add egg yolks, vanilla and water. Mix until well blended.
In a separate bowl, sift together flour, salt and baking powder. Add to wet ingredients and stir until well combined. Pour into greased 9x9 inch baking dish. Spread entire package of chocolate chips over layer.
Icing ingredients:
2 egg whites, beaten until stiff
1 cup brown sugar, packed
Preparation:
Beat stiff egg whites and brown sugar until fluffy. Spread over chocolate chip layer.
Place in preheated oven and bake for 25 minutes at 350 degrees F until top is golden brown.
Tip: For a double dose of chocolate, add 1/2 cup powdered cocoa to flour, salt and baking powder when sifting. Add to wet ingredients and follow the rest of the recipe as written.
------------------------
About the Author
Kathy enjoys cooking and gardening.
How To Make Chicken Soup
Want a great remedy for that cold that's been bugging you? Got those cold rainy day blues? Why not try making some chicken soup to help lift your spirits and help you feel better? Chicken soup is easy to make, tastes great, and helps you feel better. I don't know what it is, but a nice bowl of chicken soup helps pick me up any time I'm feeling down. This article will give you the basic steps to make chicken soup so you too can enjoy the benefits like so many others do each and every day.
First, lets make sure we've got our ingredients to make the soup. Those ingredients are listed below.
1 Chicken 3-4 pounds
Parsley
2 1/2 quarts of cold water
2 cubes of chicken bouillon
2 teaspoons of salt
1 small onion chopped
2 stalks of celery with leaves chopped
2 carrots chopped
1 bay leaf
Now that we've got our ingredients, the first step is to clean the chicken thoroughly and trim the excess fat. Once you've got that done, cut the chicken into quarters and then place all pieces into a large pot. Add the water, 2 teaspoons of salt, and the bay leaf.
The next step is to cover the pot and bring to a boil. When the water has reached the boiling point remove the cover and excess froth off the top and allow let it simmer for 2 hours. After the 2 hours, add the celery, carrots, and onions and the simmer for another 45 minutes.
When the time is up, you'll have a delicious pot of soup ready to serve or freeze and save for another rainy day. Simply add salt and pepper to your liking and then serve over cooked noodles or rice.
You'll be thoroughly impressed with this recipe and will be enjoy the wonderful chicken soup over and over again.
------------------
About the Author
For information on the slow cooker cookbook and other great products, visit SlowCookerCookbookPlus.com.
First, lets make sure we've got our ingredients to make the soup. Those ingredients are listed below.
1 Chicken 3-4 pounds
Parsley
2 1/2 quarts of cold water
2 cubes of chicken bouillon
2 teaspoons of salt
1 small onion chopped
2 stalks of celery with leaves chopped
2 carrots chopped
1 bay leaf
Now that we've got our ingredients, the first step is to clean the chicken thoroughly and trim the excess fat. Once you've got that done, cut the chicken into quarters and then place all pieces into a large pot. Add the water, 2 teaspoons of salt, and the bay leaf.
The next step is to cover the pot and bring to a boil. When the water has reached the boiling point remove the cover and excess froth off the top and allow let it simmer for 2 hours. After the 2 hours, add the celery, carrots, and onions and the simmer for another 45 minutes.
When the time is up, you'll have a delicious pot of soup ready to serve or freeze and save for another rainy day. Simply add salt and pepper to your liking and then serve over cooked noodles or rice.
You'll be thoroughly impressed with this recipe and will be enjoy the wonderful chicken soup over and over again.
------------------
About the Author
For information on the slow cooker cookbook and other great products, visit SlowCookerCookbookPlus.com.
How To Cook That Succulent And Juicy Turkey
The centerpiece of your Thanksgiving meal would be the roasted turkey & it has been the king of your dinner table ever since Thanksgiving traditions began in the US. There really are lots of great recipes out there on how to roast turkey right but take note that the simpler the roast turkey recipe is, the better. It's best to just have the basic ingredients so that your turkey really will still taste like that of turkey & not like the other ingredients that you're using.
The dressing still is considered the best accompaniment to your turkey then it is followed a close 2nd by some mashed potatoes, deviled eggs & the potato salad. With those dishes to accompany your turkey for sure you'll have a really delicious dinner which is good but turkey should still be left just the way it is, taste should still be that of turkey.
Most people usually wake up very early during Thanksgiving and they cook their turkey within a couple of hours & then wonder why their turkey turned out a bit tough. Actually turkey's best cooked overnight so that you'll achieve that roasted turkey that is full of flavor & so lusciously tender to the bite.
Cooking turkey overnight on your gas-fueled oven at low settings is really best but it is also a bit risky. It makes me stay awake overnight when roasting turkey inside the gas oven. I set its temp. at around 200 deg. F then at about 7AM, I just turn up temp. to around 350 deg. F and let the cooking finish within 2 hrs.
You could try & cook your turkey on the day itself when you'll serve them up using an electrically operated oven but you'll be sacrificing its flavor & it won't be tender at all. Again, cooking your turkey overnight still is one of the best things to do.
Although cooking electrically is less risky when doing overnight cooking, it really is more expensive. Since you'll be doing the cooking for the whole day, then temperatures will rise a bit in your kitchen. Using your electric roaster is actually one great way of cooking your turkey. It is not as expensive as using those gas ranges and it's safer compared to those gas ovens. Also it creates lesser heat compared to the gas & electrically operated oven.
Just place your turkey inside your roaster at around 11PM & cover turkey using lots of margarine. Season with pepper and salt. Temperature should then be set to around 200 deg. F. Then you could now go back to sleep without worrying about anything.
If sometimes during the middle of the night you wake up, then baste your turkey prior to going right back to sleep. Next morning when you're waking up at 7AM, turn your temp. to around 350 deg. F. then baste turkey for about 2-3 times during the last hours of cooking.
Your bird will cook after 3 hrs, and for sure the bird will really be tender and "fall of the bones" tender. So use your roaster because it's the ideal way of cooking your turkey & save you much money and will give you that succulent and juicy Turkey for your centerpiece.
------------------------------
About the Author
Kathy is a food Lover! You can check out her very popular Thanksgiving Recipes website where she shares some of her Thanksgiving Stuffing Recipes and Thanksgiving Turkey Recipes
The dressing still is considered the best accompaniment to your turkey then it is followed a close 2nd by some mashed potatoes, deviled eggs & the potato salad. With those dishes to accompany your turkey for sure you'll have a really delicious dinner which is good but turkey should still be left just the way it is, taste should still be that of turkey.
Most people usually wake up very early during Thanksgiving and they cook their turkey within a couple of hours & then wonder why their turkey turned out a bit tough. Actually turkey's best cooked overnight so that you'll achieve that roasted turkey that is full of flavor & so lusciously tender to the bite.
Cooking turkey overnight on your gas-fueled oven at low settings is really best but it is also a bit risky. It makes me stay awake overnight when roasting turkey inside the gas oven. I set its temp. at around 200 deg. F then at about 7AM, I just turn up temp. to around 350 deg. F and let the cooking finish within 2 hrs.
You could try & cook your turkey on the day itself when you'll serve them up using an electrically operated oven but you'll be sacrificing its flavor & it won't be tender at all. Again, cooking your turkey overnight still is one of the best things to do.
Although cooking electrically is less risky when doing overnight cooking, it really is more expensive. Since you'll be doing the cooking for the whole day, then temperatures will rise a bit in your kitchen. Using your electric roaster is actually one great way of cooking your turkey. It is not as expensive as using those gas ranges and it's safer compared to those gas ovens. Also it creates lesser heat compared to the gas & electrically operated oven.
Just place your turkey inside your roaster at around 11PM & cover turkey using lots of margarine. Season with pepper and salt. Temperature should then be set to around 200 deg. F. Then you could now go back to sleep without worrying about anything.
If sometimes during the middle of the night you wake up, then baste your turkey prior to going right back to sleep. Next morning when you're waking up at 7AM, turn your temp. to around 350 deg. F. then baste turkey for about 2-3 times during the last hours of cooking.
Your bird will cook after 3 hrs, and for sure the bird will really be tender and "fall of the bones" tender. So use your roaster because it's the ideal way of cooking your turkey & save you much money and will give you that succulent and juicy Turkey for your centerpiece.
------------------------------
About the Author
Kathy is a food Lover! You can check out her very popular Thanksgiving Recipes website where she shares some of her Thanksgiving Stuffing Recipes and Thanksgiving Turkey Recipes
How to Make Turkey Bread Stuffing
Making stuffing does not have to be complicated. Here is a very simple recipe that makes a great stuffing.
In this recipe, the exact amount of each ingredient is not really important. You'll get a light and flavorful stuffing each and every time.
Basic Ingredients:
- Bread
- Onions
- Celery
- Butter
- Parsley, basil, thyme, paprika, and salt
Mix one part of chopped onions and celery with 2 parts of toasted bread. White or brown bread work equally well. Add a generous amount of parsley plus some basil and thyme. Add salt and paprika to taste. Fill up about half of the turkey cavity, and then pour about a quarter of a cup of melted butter into it. Fill the remaining half of the cavity with the rest of the stuffing, and then pour in some more melted butter.
Already sounds good, doesn't it?
If you wish, you can also add some chicken or vegetable broth, or a few tablespoons of brandy.
Variations on this recipe: You may want to include other ingredients in your stuffing mixture, such as chopped liver, ground pork, ground turkey giblets, mushrooms and/or your favorite nuts.
Don't be afraid to experiment, and make your own personal variation on this simple stuffing.
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by Myles Robson
In this recipe, the exact amount of each ingredient is not really important. You'll get a light and flavorful stuffing each and every time.
Basic Ingredients:
- Bread
- Onions
- Celery
- Butter
- Parsley, basil, thyme, paprika, and salt
Mix one part of chopped onions and celery with 2 parts of toasted bread. White or brown bread work equally well. Add a generous amount of parsley plus some basil and thyme. Add salt and paprika to taste. Fill up about half of the turkey cavity, and then pour about a quarter of a cup of melted butter into it. Fill the remaining half of the cavity with the rest of the stuffing, and then pour in some more melted butter.
Already sounds good, doesn't it?
If you wish, you can also add some chicken or vegetable broth, or a few tablespoons of brandy.
Variations on this recipe: You may want to include other ingredients in your stuffing mixture, such as chopped liver, ground pork, ground turkey giblets, mushrooms and/or your favorite nuts.
Don't be afraid to experiment, and make your own personal variation on this simple stuffing.
-------------
by Myles Robson
How to make a low calorie five-cheese casserole
A nutritious low calorie recipe on five-cheese casserole which is easy to prepare and delicious.
Ingredients
½ pound lean ground beef **
½ pound ground turkey
1 onion, chopped
15 ounces tomato sauce
¾ teaspoon each dried basil and oregano
¼ teaspoon salt
½ cup 1-percent fat cottage cheese
2 ounces light cream cheese
¼ cup light sour cream
½ cup plain low fat yogurt
1 tablespoon Parmesan cheese
8 ounces noodles, cooked
½ cup grated part-skim mozzarella cheese
¼ cup grated sharp cheddar cheese
DIRECTIONS: - Preheat oven to 350°F. Cook meat in non
¬stick skillet until browned (no fat needed for browning).
- Pour off any excess fat and rinse meat with warm water.
- Add onion and cook for 5 minutes.
- Stir in tomato sauce and seasonings.
- In a separate bowl blend together cot
¬tage cheese, cream cheese, sour cream, yogurt, and Parmesan cheese.
- Spray a 9 X 13-inch baking dish with no-stick vegetable oil cooking spray (instead of regular oil).
- Layer the baking dish with half the noodles, half the meat sauce, and all of the cheese mixture. - Repeat with the rest of the noodles and sauce.
- Top with mozzarella and cheddar cheeses.
- Bake 30 minutes.
- This recipe yields six very large servings.
**: Try adding broccoli or any other vegetable to increase portion size and decrease calories (broccoli has only 25 calories pr half cup.) This recipe was modified to lower the total calorie, without compensating on its taste. Healthy eating can also taste good.
--------------------------------------
Healthy Low Carb Diabetic Diet
About the Author
Sandy A. is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having a the correct food and healthy lifestyle, this will lead to a complete world of happiness.
Ingredients
½ pound lean ground beef **
½ pound ground turkey
1 onion, chopped
15 ounces tomato sauce
¾ teaspoon each dried basil and oregano
¼ teaspoon salt
½ cup 1-percent fat cottage cheese
2 ounces light cream cheese
¼ cup light sour cream
½ cup plain low fat yogurt
1 tablespoon Parmesan cheese
8 ounces noodles, cooked
½ cup grated part-skim mozzarella cheese
¼ cup grated sharp cheddar cheese
DIRECTIONS: - Preheat oven to 350°F. Cook meat in non
¬stick skillet until browned (no fat needed for browning).
- Pour off any excess fat and rinse meat with warm water.
- Add onion and cook for 5 minutes.
- Stir in tomato sauce and seasonings.
- In a separate bowl blend together cot
¬tage cheese, cream cheese, sour cream, yogurt, and Parmesan cheese.
- Spray a 9 X 13-inch baking dish with no-stick vegetable oil cooking spray (instead of regular oil).
- Layer the baking dish with half the noodles, half the meat sauce, and all of the cheese mixture. - Repeat with the rest of the noodles and sauce.
- Top with mozzarella and cheddar cheeses.
- Bake 30 minutes.
- This recipe yields six very large servings.
**: Try adding broccoli or any other vegetable to increase portion size and decrease calories (broccoli has only 25 calories pr half cup.) This recipe was modified to lower the total calorie, without compensating on its taste. Healthy eating can also taste good.
--------------------------------------
Healthy Low Carb Diabetic Diet
About the Author
Sandy A. is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having a the correct food and healthy lifestyle, this will lead to a complete world of happiness.
How to make low calorie cupcakes
More often than not, every time a person goes on a diet to lose weight, one of the first things to go out of the window are sweets. Yes, cakes, cupcakes, chocolates, cookies, brownies, muffins, and all that is divinely saccharine are branded as forbidden food during the weight loss period. However, depriving one's self of such delectable pleasures will only add fuel to one's sweet cravings once the diet is off leading to a vicious diet cycle and a yoyo weight. So how do we lose weight and get to eat our sweets, or in this case, cupcakes, too?
Here's a simple recipe for cupcakes that can very well fit into a weight loss regimen and still taste quite delicious.
Diet Soda Cupcakes
Ingredients:
1 box chocolate cake mix
1 egg white
1 can diet soda (preferably a Diet Coke)
Steps:
1) Preheat the oven according to chocolate cake mix directions. Place cupcake liners on the cupcake pan.
2) In a bowl and using an electric mixer with the paddle attached, beat the chocolate cake mix, egg white, and diet soda until smooth in consistency.
3) Pour the cupcake batter into prepared cupcake pans with liners.
4) Bake cupcakes according to chocolate cake mix instructions. Cupcakes are done when you insert a toothpick into the cupcake and it comes out clean.
Variation: If you want your diet cupcakes to be of the vanilla kind or of non-chocolate origin, substitute the chocolate cake mix for white or yellow cake mix and the diet soda for a clear diet one.
These diet cupcakes basically have 120 calories or less per piece depending on the cake mix you are using. With such low calorie count for a dessert, these cupcakes are definitely good for weight loss watchers who still want to maintain some normalcy in their diet. Remember, with innovative recipes like these, you can lose weight and still eat your cupcakes too!
--------------------
About the Author
For more cupcakes, food hampers, luxury hampers and more , visit Bradfordsbakers Online, famous bakers and confectioners. Also get Christmas Hampers!
Here's a simple recipe for cupcakes that can very well fit into a weight loss regimen and still taste quite delicious.
Diet Soda Cupcakes
Ingredients:
1 box chocolate cake mix
1 egg white
1 can diet soda (preferably a Diet Coke)
Steps:
1) Preheat the oven according to chocolate cake mix directions. Place cupcake liners on the cupcake pan.
2) In a bowl and using an electric mixer with the paddle attached, beat the chocolate cake mix, egg white, and diet soda until smooth in consistency.
3) Pour the cupcake batter into prepared cupcake pans with liners.
4) Bake cupcakes according to chocolate cake mix instructions. Cupcakes are done when you insert a toothpick into the cupcake and it comes out clean.
Variation: If you want your diet cupcakes to be of the vanilla kind or of non-chocolate origin, substitute the chocolate cake mix for white or yellow cake mix and the diet soda for a clear diet one.
These diet cupcakes basically have 120 calories or less per piece depending on the cake mix you are using. With such low calorie count for a dessert, these cupcakes are definitely good for weight loss watchers who still want to maintain some normalcy in their diet. Remember, with innovative recipes like these, you can lose weight and still eat your cupcakes too!
--------------------
About the Author
For more cupcakes, food hampers, luxury hampers and more , visit Bradfordsbakers Online, famous bakers and confectioners. Also get Christmas Hampers!
How to make honey chicken
Chicken honey is better than many other honey recipes because it has protein and it is delicious and very easy to make. Honey and sugar are combined with other strong or light seasoning and added to the chicken.
There are many variations of this recipe. Many of them add fruits, vegetables, spices or a special marinades to give this recipe different flavors. Honey chicken is often done with soy sauce ,garlic, lemon, chipotle, pineapple, and/or ginger. Use other ingredients such as red peppers before you add the honey. Other more exotic spices are used to make it fragrant and delicious and they include cardamom, turmeric, cinnamon, and many varieties of pepper.
The amount honey that you use is very important. Really alter the taste or make it too sweet. However, if you don't use enough and have other strong seasoning or flavors, then you would not be able to get the tangy sweet taste of texture of the chicken honey. A typical amount to use is for every piece of chicken add about use 1 tablespoon of honey. Keep in mind that if your honey recipe has a salty ingredient or you are planning to bake it, then you can add about 1 1/2 tablespoon of honey for every piece of chicken. Always refer to your specific recipe, especially when your recipe has pineapple, lemon or garlic.
Add pineapple, but keep in mind that pineapples are sweet so it will sweeten your overall flavor. When you use lemon in your honey recipe, it will break down the sweeteners in it, so you may need to use more than 1 tablespoon per piece of chicken. Also, garlic, cardamom, pepper, soy sauce, and other spices and ingredients can really add very strong flavors so you may need to adjust your recipe accordingly.
Mix your honey well so that it does not crystallize or use honey crystals, especially when cooking this recipe. Most honey recipes have a way of mixing the honey in with the butter or any other liquid in the recipes, such as water or milk. This is because honey is sticky and can be difficult to handle. Another alternative is to use dry honey or crystallized honey that is dry and can easily be mixed or sprinkled into the chicken honey seasoning.
---------------------------------
About the Author
Mama Healthy offers ingredients and healthy honey recipes such as honey chicken, and other unique spice blends and ingredients, such as natural and organic sweeteners like Honey Crystals => http://www.mamahealthy.com/recipes
There are many variations of this recipe. Many of them add fruits, vegetables, spices or a special marinades to give this recipe different flavors. Honey chicken is often done with soy sauce ,garlic, lemon, chipotle, pineapple, and/or ginger. Use other ingredients such as red peppers before you add the honey. Other more exotic spices are used to make it fragrant and delicious and they include cardamom, turmeric, cinnamon, and many varieties of pepper.
The amount honey that you use is very important. Really alter the taste or make it too sweet. However, if you don't use enough and have other strong seasoning or flavors, then you would not be able to get the tangy sweet taste of texture of the chicken honey. A typical amount to use is for every piece of chicken add about use 1 tablespoon of honey. Keep in mind that if your honey recipe has a salty ingredient or you are planning to bake it, then you can add about 1 1/2 tablespoon of honey for every piece of chicken. Always refer to your specific recipe, especially when your recipe has pineapple, lemon or garlic.
Add pineapple, but keep in mind that pineapples are sweet so it will sweeten your overall flavor. When you use lemon in your honey recipe, it will break down the sweeteners in it, so you may need to use more than 1 tablespoon per piece of chicken. Also, garlic, cardamom, pepper, soy sauce, and other spices and ingredients can really add very strong flavors so you may need to adjust your recipe accordingly.
Mix your honey well so that it does not crystallize or use honey crystals, especially when cooking this recipe. Most honey recipes have a way of mixing the honey in with the butter or any other liquid in the recipes, such as water or milk. This is because honey is sticky and can be difficult to handle. Another alternative is to use dry honey or crystallized honey that is dry and can easily be mixed or sprinkled into the chicken honey seasoning.
---------------------------------
About the Author
Mama Healthy offers ingredients and healthy honey recipes such as honey chicken, and other unique spice blends and ingredients, such as natural and organic sweeteners like Honey Crystals => http://www.mamahealthy.com/recipes
Healthy Lunches Kids Can Make
Time management experts all agree that the secret to less hassled weekday mornings is to do as much as possible the night before. Why not try preparing lunches ahead of time and get the kids to help? Not only will this save tons of time in the morning, it will give the kids a feeling of accomplishment and responsibility. Cooking classes for kids are offered in many areas, and this can be a great way to get your kids familiar with food preparation.
Getting the kids involved in lunch making really begins at the grocery store. Let them help you pick out the things that will be going in their boxes. This way they have some investment in the whole process and hopefully will be happier about what they take every day, which means you listen to fewer complaints!
Before heading out to shop, though, take a little time to discuss lunchbox ideas and then create a shopping list. This will avoid indecision at the store. Plan a list that includes everything you need for the total number of lunches including main items, drinks, snacks and dessert.
It's a great idea to post a lunch menu on the fridge for every day. Now, each night before bed the kids can look at the list and help assemble the items for the next day's lunch.
To help get you started, here are a few novel ideas to break up the boredom of the everyday sandwich:
Pita Pizza
Lots of kids love cold pizza for lunch, but it can be messy to pack. Try this idea for a neat alternative. Take a small whole pita and cut a small slice in the top. Have the kids stuff the pita with their favourite pizza toppings, shredded cheese and a bit of sauce. Wrap in foil and heat in the oven for about ten minutes. Cool and refrigerate, then pop it into the lunch box.
Ham Boat
Kids always love something a little unique and this twist on an old favourite does the trick, and it's an easy one for kids to do. Simply take a slice of ham or any cold meat of choice, spread it with mayonnaise, mustard or ketchup and the place a slice of cheese on top, Then roll the meat and cheese into a tube and place it in a hot dog roll. It looks like a hot dog but so much healthier!
Sandwich Kebob
Who says kebobs are just for the bbq? This one makes a great lunch and the kids really have a ball preparing it! When you go shopping purchase thick slice cold cuts that you can cut into cubes. Also cut up cubes of cucumber, cheese, pickle, peppers according to what your kids like. Now let the kids assemble their kebobs on wooden skewers or toothpicks. Pack up some triangles of pita or a whole grain roll to accompany the kebob. What fun!
Tortilla Rolls
This quick and easy idea helps get a veggie or two into the lunch box. Place cream cheese and red peppers, cucumber or spinach in a food processor and blend till smooth. Have the kids spread it onto a tortilla and roll it up, then just pack and serve for a healthy sandwich alternative.
If you enjoyed this article, please feel free to post it to your site or blog and forward this link to your friends. Have a great day!
----------------------------
About the Author
Chef Shael Berni offers cooking classes for kids in Aspen, Colorado. Her goal is to teach children to eat healthy and stimulate their creativity, while they have fun with food! Her motto is, "Smart Foods for Smart Kids!"
Getting the kids involved in lunch making really begins at the grocery store. Let them help you pick out the things that will be going in their boxes. This way they have some investment in the whole process and hopefully will be happier about what they take every day, which means you listen to fewer complaints!
Before heading out to shop, though, take a little time to discuss lunchbox ideas and then create a shopping list. This will avoid indecision at the store. Plan a list that includes everything you need for the total number of lunches including main items, drinks, snacks and dessert.
It's a great idea to post a lunch menu on the fridge for every day. Now, each night before bed the kids can look at the list and help assemble the items for the next day's lunch.
To help get you started, here are a few novel ideas to break up the boredom of the everyday sandwich:
Pita Pizza
Lots of kids love cold pizza for lunch, but it can be messy to pack. Try this idea for a neat alternative. Take a small whole pita and cut a small slice in the top. Have the kids stuff the pita with their favourite pizza toppings, shredded cheese and a bit of sauce. Wrap in foil and heat in the oven for about ten minutes. Cool and refrigerate, then pop it into the lunch box.
Ham Boat
Kids always love something a little unique and this twist on an old favourite does the trick, and it's an easy one for kids to do. Simply take a slice of ham or any cold meat of choice, spread it with mayonnaise, mustard or ketchup and the place a slice of cheese on top, Then roll the meat and cheese into a tube and place it in a hot dog roll. It looks like a hot dog but so much healthier!
Sandwich Kebob
Who says kebobs are just for the bbq? This one makes a great lunch and the kids really have a ball preparing it! When you go shopping purchase thick slice cold cuts that you can cut into cubes. Also cut up cubes of cucumber, cheese, pickle, peppers according to what your kids like. Now let the kids assemble their kebobs on wooden skewers or toothpicks. Pack up some triangles of pita or a whole grain roll to accompany the kebob. What fun!
Tortilla Rolls
This quick and easy idea helps get a veggie or two into the lunch box. Place cream cheese and red peppers, cucumber or spinach in a food processor and blend till smooth. Have the kids spread it onto a tortilla and roll it up, then just pack and serve for a healthy sandwich alternative.
If you enjoyed this article, please feel free to post it to your site or blog and forward this link to your friends. Have a great day!
----------------------------
About the Author
Chef Shael Berni offers cooking classes for kids in Aspen, Colorado. Her goal is to teach children to eat healthy and stimulate their creativity, while they have fun with food! Her motto is, "Smart Foods for Smart Kids!"
Juice Recipes for Hangover
People who drink usually get a hangover. Some symptoms are fatigue, headaches, nausea, blurred vision, bloodshot eyes and rapid heartbeat. Drinking various types of fresh fruit and vegetable juices help in minimizing the discomfort. Here are some fresh juice recipes that have been tested and proven.
The first recipe is potent for detoxifying and should be drunk with plenty of water to flush out the toxins.
Juice a beet root, two ribs of celery and a small bunch of spinach, and for its B vitamins, add a teaspoonful of spirulina. Beet root juice not only cleanses the liver but also help detoxifies the entire system of alcoholic toxicity.
Celery is a great source of calcium and magnesium that have a calming effect.
Spinach is highly cleansing and is essential for the body's circulatory system, especially to the brain.
Another effective beverage is a mixture of cantaloupe and watermelon. These fruits are diuretics and can really help flush out toxicity from your system.
Juicing cauliflower, a cup of broccoli, an apple and two oranges can work wonders as well. This drink can help prevent or relieve headaches. To get the most juice from broccoli or cauliflower, use a twin gear juicer.
-------------------------
About the Author
Kylie is a writer for a leading brand in twin gear juicer.
The first recipe is potent for detoxifying and should be drunk with plenty of water to flush out the toxins.
Juice a beet root, two ribs of celery and a small bunch of spinach, and for its B vitamins, add a teaspoonful of spirulina. Beet root juice not only cleanses the liver but also help detoxifies the entire system of alcoholic toxicity.
Celery is a great source of calcium and magnesium that have a calming effect.
Spinach is highly cleansing and is essential for the body's circulatory system, especially to the brain.
Another effective beverage is a mixture of cantaloupe and watermelon. These fruits are diuretics and can really help flush out toxicity from your system.
Juicing cauliflower, a cup of broccoli, an apple and two oranges can work wonders as well. This drink can help prevent or relieve headaches. To get the most juice from broccoli or cauliflower, use a twin gear juicer.
-------------------------
About the Author
Kylie is a writer for a leading brand in twin gear juicer.
How to Make Shrimp Linguine Alfredo
According to the traditional menu of Italy pasta is always served as an appetizer. It is never considered the main course dish. Italian food is famous all over the world and is cooked in different styles all over. If wants to taste the real pasta one must go to Italy. Italy is famous for its pastas and pizzas. Any of the pasta dishes should be served as the first course that is primi piatti and secondi piatti, the second course of the meal should be served later. The second course generally includes either fish or may be meat along with some complimentary side dish may be some vegetable.
Thus whenever one visits an Italian joint or a good Italian restaurant one must try out the traditional Italian food. That is to say eat the Italian way. Therefore, pasta should be ordered as the first course of the meal and thereafter meat or may be fish could be ordered as the main course. But it is a general observation that after ordering and having pasta one does not feel like eating any more. Actually the biggest benefit of having any of the pasta dishes is that it is very easy to prepare and takes a very less time. Apart from this it forms a complete meal for any individual. There is a great variety that one can try in pasta. There are a number of ways to prepare pasta.
Given below is a pasta shrimp recipe. It is easy to cook and takes very little time.
Shrimp Linguine Alfredo: the ingredients for this recipe are as follows:
a) Small shrimps- 40. They should be peeled & deveined
b)1 package of linguine pasta that makes it 12 ounce
c) melted butter - one-fourth cup
d) diced onion- four tablespoon
e) minced garlic- four tablespoon
f) black pepper grounded- two tablespoons
g) Parmesan cheese grated- six tablespoons
h) fresh parsley- four sprigs
j) lemon- four slices
How to prepare Shrimp Linguine Alfredo
Firstly the pasta should be cooked and boiled properly. Put the whole pasta in a vessel containing hot boiling water. Cook it al dente. Then drain away all the water after the pasta is cooked properly.
Next melt one fourth cup butter in a saucepan which should be quite spacious. After the butter melts add the diced onions and minced garlic to it. Keep stirring it constantly. Keep it over a slow flame for a few minutes till the onions become light brown in color.
Next step includes adding the shrimp & then stirring it constantly over a high flame till one minute. Stir it properly in half & half. One must cook the dish properly till the sauce of the dish thickens properly. It should be kept on a slow flame for next five minutes and cover the pan with a lid.
Next comes the serving part. Place the cooked pasta in any of the serving dish. After that pour the shrimp sauce over the dish. Then sprinkle a little black pepper over the dish and garnish it further with grated Parmesan cheese. Serve it with parsley & lemon slices.
The grouping of pasta & seafood, especially the shrimp dishes of pasta are liked by people. One thing should be kept in mind while preparing any of the shrimp dishes is that it must be overcooked. If the shrimp is overcooked it looses it taste and crispness. Thus one should cook the dish till the shrimp turns red. Italian dishes can be served with wine may be red wine. They add on to the exotic flavor of the pasta and make the dish look really tempting.
----------------------------------
About the Author
Women Magazine - Her Cafe is your daily updated source for women topics such as beauty, fashion, entertainment, luxury, travel, family, celebrities, health and recipes. Have fun and visit us at Her Cafe
Thus whenever one visits an Italian joint or a good Italian restaurant one must try out the traditional Italian food. That is to say eat the Italian way. Therefore, pasta should be ordered as the first course of the meal and thereafter meat or may be fish could be ordered as the main course. But it is a general observation that after ordering and having pasta one does not feel like eating any more. Actually the biggest benefit of having any of the pasta dishes is that it is very easy to prepare and takes a very less time. Apart from this it forms a complete meal for any individual. There is a great variety that one can try in pasta. There are a number of ways to prepare pasta.
Given below is a pasta shrimp recipe. It is easy to cook and takes very little time.
Shrimp Linguine Alfredo: the ingredients for this recipe are as follows:
a) Small shrimps- 40. They should be peeled & deveined
b)1 package of linguine pasta that makes it 12 ounce
c) melted butter - one-fourth cup
d) diced onion- four tablespoon
e) minced garlic- four tablespoon
f) black pepper grounded- two tablespoons
g) Parmesan cheese grated- six tablespoons
h) fresh parsley- four sprigs
j) lemon- four slices
How to prepare Shrimp Linguine Alfredo
Firstly the pasta should be cooked and boiled properly. Put the whole pasta in a vessel containing hot boiling water. Cook it al dente. Then drain away all the water after the pasta is cooked properly.
Next melt one fourth cup butter in a saucepan which should be quite spacious. After the butter melts add the diced onions and minced garlic to it. Keep stirring it constantly. Keep it over a slow flame for a few minutes till the onions become light brown in color.
Next step includes adding the shrimp & then stirring it constantly over a high flame till one minute. Stir it properly in half & half. One must cook the dish properly till the sauce of the dish thickens properly. It should be kept on a slow flame for next five minutes and cover the pan with a lid.
Next comes the serving part. Place the cooked pasta in any of the serving dish. After that pour the shrimp sauce over the dish. Then sprinkle a little black pepper over the dish and garnish it further with grated Parmesan cheese. Serve it with parsley & lemon slices.
The grouping of pasta & seafood, especially the shrimp dishes of pasta are liked by people. One thing should be kept in mind while preparing any of the shrimp dishes is that it must be overcooked. If the shrimp is overcooked it looses it taste and crispness. Thus one should cook the dish till the shrimp turns red. Italian dishes can be served with wine may be red wine. They add on to the exotic flavor of the pasta and make the dish look really tempting.
----------------------------------
About the Author
Women Magazine - Her Cafe is your daily updated source for women topics such as beauty, fashion, entertainment, luxury, travel, family, celebrities, health and recipes. Have fun and visit us at Her Cafe
Best fruits for infants
Every parent knows how important is to feed your baby with proper food. Thanks to homemade baby food, you are able to give your baby meals made only from most nutritious and natural products. Thanks to offering your baby fruits, you give him or she perfect start. Thanks to early stage healthy habits you encourage your baby to lead a healthy lifestyle later. Here I will present some fruits which you can give your baby.
You should know which fruits to introduce at what stage. Here is the list of fruits that your baby can eat after 10 months of age:
Strawberries are yummy fruits but they can be a potential allergen, so it is better to avoid them until 12 months of age. Strawberries are very healthy. They contain a lot of vitamin C and they have amazing bright color. Strawberries are delicate and that's why they should be eaten as soon as possible. They can't be stored longer than few days. Buy strawberries without any spots or bruising. You can serve them pureed.
Citrus Fruits are lemons, oranges, grapefruits, limes and tangerines. Oranges and other acidic fruits should be avoided until 12 months of age. Due to the acidity they can cause rashes. Oranges are very healthy and refreshing snack. They contain a lot of fiber and Vitamin C. Though oranges are very delicious, it is not recommended to puree them. Instead of this, you can cut the in a small pieces.
Berries can be introduced at the age of 10- 12 months. These are gooseberries and chokecherries. Be careful because seeds of chokecherries are poisonous. When you want to offer your baby berries, you have to remember that they can lead to allergy. Specially if your baby is sensitive to other fruits.
Lychees are good at the age of about10 months. Lychees are nutritious and delicious. They are high in Vitamin C. If you want to give your baby lychees, peel them and offer fully ripe. You can steam them a little if you wish. You can also puree lychees and serve with other foods.
The fruits mentioned above are not the only ones that you baby can eat when older than 10 months but they are the fruits that baby should not eat before 10 months of age. If you are interested which fruits to introduce in other age stages you should read the comprehensive guide to healthy baby food recipes.
-------------------------
About the Author
Creating the best menu for healthy baby food. Take care of the baby food and discover the best baby food recipes.
You should know which fruits to introduce at what stage. Here is the list of fruits that your baby can eat after 10 months of age:
Strawberries are yummy fruits but they can be a potential allergen, so it is better to avoid them until 12 months of age. Strawberries are very healthy. They contain a lot of vitamin C and they have amazing bright color. Strawberries are delicate and that's why they should be eaten as soon as possible. They can't be stored longer than few days. Buy strawberries without any spots or bruising. You can serve them pureed.
Citrus Fruits are lemons, oranges, grapefruits, limes and tangerines. Oranges and other acidic fruits should be avoided until 12 months of age. Due to the acidity they can cause rashes. Oranges are very healthy and refreshing snack. They contain a lot of fiber and Vitamin C. Though oranges are very delicious, it is not recommended to puree them. Instead of this, you can cut the in a small pieces.
Berries can be introduced at the age of 10- 12 months. These are gooseberries and chokecherries. Be careful because seeds of chokecherries are poisonous. When you want to offer your baby berries, you have to remember that they can lead to allergy. Specially if your baby is sensitive to other fruits.
Lychees are good at the age of about10 months. Lychees are nutritious and delicious. They are high in Vitamin C. If you want to give your baby lychees, peel them and offer fully ripe. You can steam them a little if you wish. You can also puree lychees and serve with other foods.
The fruits mentioned above are not the only ones that you baby can eat when older than 10 months but they are the fruits that baby should not eat before 10 months of age. If you are interested which fruits to introduce in other age stages you should read the comprehensive guide to healthy baby food recipes.
-------------------------
About the Author
Creating the best menu for healthy baby food. Take care of the baby food and discover the best baby food recipes.
How to Make Slushy Punch
Slushy punch recipe for a function or for yourself as a light beverage to indulge with.
Ingredients:
3 cups water
1 cup sugar
2 ripe medium bananas, cut up
3 cups unsweetened pineapple juice
1 6-ounce can frozen orange juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed
2 tbsp lemon juice 1 28-ounce bottle carbonated water, chilled
Orange slices or fresh mint leaves (optional)
Method:
- In a 3-quart saucepan combine water and sugar.
- Bring to boiling, stirring till sugar is dissolved.
- Boil syrup gently, uncovered, for 3 minutes; remove from heat and cool.
- Meanwhile, in a blender container combine cup-up ripe bananas and half of the unsweetened pineapple juice.
- Cover and blend till smooth.
- Stir banana mixture into cooled syrup.
- Stir in remaining pineapple juice, thawed orange juice and lemonade concentrates, and lemon juice.
- Turn fruit mixture into a 13x9x2-inch baking pan.
- Freeze for several hours.
- (Or, cover with moisture-vaporproof wrap. Seal, label, and freeze for as long as 2 months. If desired, break up partially frozen mixture and store in smaller containers to use as needed.)
- To serve, remove fruit mixture from freezer, let stand at room temperature for 30 minutes (or, for 5 to 10 minutes if mixture has liquor in it.)
- To form a slush, scrap a large spoon across the surface of the frozen mixture.
- Spoon into a punch bowl. - Slowly pour in carbonated water, stir gently to mix.
- Garnish with orange slices or fresh mint leaves, if desired.
- Makes 25 (4-ounce) servings.
Variation: Spiked Slushy Punch: Prepare Slushy Punch as above, except add 1 ½ cups light rum or vodka along with the fruit juices. Continue as directed. Makes 28 (4-ounce) servings.
Note: For individual servings, spoon or scoop slush into each glass. Slowly pour in carbonated water, using equal amounts of slush and carbonated water. Stir gently to mix. Garnish as above.
Healthy Low Carb Diabetic Recipes
-----------------------------
About the Author
Sandy Y. is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having the correct food and healthy lifestyle, this will lead to a complete world of happiness.
She maintains her site at: Low Carb Diabetic Diet Read her blog at: Low Carb Diabetic Blog
Ingredients:
3 cups water
1 cup sugar
2 ripe medium bananas, cut up
3 cups unsweetened pineapple juice
1 6-ounce can frozen orange juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed
2 tbsp lemon juice 1 28-ounce bottle carbonated water, chilled
Orange slices or fresh mint leaves (optional)
Method:
- In a 3-quart saucepan combine water and sugar.
- Bring to boiling, stirring till sugar is dissolved.
- Boil syrup gently, uncovered, for 3 minutes; remove from heat and cool.
- Meanwhile, in a blender container combine cup-up ripe bananas and half of the unsweetened pineapple juice.
- Cover and blend till smooth.
- Stir banana mixture into cooled syrup.
- Stir in remaining pineapple juice, thawed orange juice and lemonade concentrates, and lemon juice.
- Turn fruit mixture into a 13x9x2-inch baking pan.
- Freeze for several hours.
- (Or, cover with moisture-vaporproof wrap. Seal, label, and freeze for as long as 2 months. If desired, break up partially frozen mixture and store in smaller containers to use as needed.)
- To serve, remove fruit mixture from freezer, let stand at room temperature for 30 minutes (or, for 5 to 10 minutes if mixture has liquor in it.)
- To form a slush, scrap a large spoon across the surface of the frozen mixture.
- Spoon into a punch bowl. - Slowly pour in carbonated water, stir gently to mix.
- Garnish with orange slices or fresh mint leaves, if desired.
- Makes 25 (4-ounce) servings.
Variation: Spiked Slushy Punch: Prepare Slushy Punch as above, except add 1 ½ cups light rum or vodka along with the fruit juices. Continue as directed. Makes 28 (4-ounce) servings.
Note: For individual servings, spoon or scoop slush into each glass. Slowly pour in carbonated water, using equal amounts of slush and carbonated water. Stir gently to mix. Garnish as above.
Healthy Low Carb Diabetic Recipes
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About the Author
Sandy Y. is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having the correct food and healthy lifestyle, this will lead to a complete world of happiness.
She maintains her site at: Low Carb Diabetic Diet Read her blog at: Low Carb Diabetic Blog
How to make Thai chicken and sweet potato curry
Ingredients
* 2 stalks lemongrass
* 50g butter
* 6 shallots, thinly sliced
* 400ml fromage frais and coconut essence
* 150ml chicken stock
* 2 tablespoon granular Canderel
* 3 garlic cloves, crushed
* 4 skinless chicken breasts, cut into thick strips
* 2.5cm piece of ginger, grated
* 1 large sweet potato, cut into chunks
* 1-2 tablespoon Thai red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon light soy sauce
* 100g mangetout, shredded
* fresh coriander, to serve
Method:
Take away the tough outer leaves from the lemongrass and throw away. Bash the stalks with a rolling pin to flatten slightly, after that very thinly cut.
Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.
Reduce heat level for 15 minutes.
Sprinkle over the mangetout and simmer for a additional 5 minutes or awaiting the sweet potatoes are tender.
Season to flavor and serve through steamed jasmine rice and sprinkle with
* 2 stalks lemongrass
* 50g butter
* 6 shallots, thinly sliced
* 400ml fromage frais and coconut essence
* 150ml chicken stock
* 2 tablespoon granular Canderel
* 3 garlic cloves, crushed
* 4 skinless chicken breasts, cut into thick strips
* 2.5cm piece of ginger, grated
* 1 large sweet potato, cut into chunks
* 1-2 tablespoon Thai red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon light soy sauce
* 100g mangetout, shredded
* fresh coriander, to serve
Method:
Take away the tough outer leaves from the lemongrass and throw away. Bash the stalks with a rolling pin to flatten slightly, after that very thinly cut.
Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.
Reduce heat level for 15 minutes.
Sprinkle over the mangetout and simmer for a additional 5 minutes or awaiting the sweet potatoes are tender.
Season to flavor and serve through steamed jasmine rice and sprinkle with
