Food and Drink

What is Bruschetta?

2009-05-07T15:26:00.000-07:00

Bruschetta is a mysterious yet interesting item in the gourmet food world. The confusion on how to eat it is rampant in America. In many gourmet grocery stores you will find jars of Bruschetta on the shelf near the pesto or tomatoes. You might be tempted to pick up a jar. Without knowing what to do with it you might serve it on your pasta or even on crackers. The fact that this is an age old topping for crusty toasted bread is often not uncovered at all. True Bruschetta is simple enough for even the kitchen impaired cook to master. It is traditionally a toasted bread rubbed with garlic and then topped with Extra Virgin Olive Oil drizzled over the top. The final step is to add salt and pepper to taste making this a simple yet satisfying dish for everyone.

Today this Italian dish or appetizer is still served in the traditional style and is passed down from generation to generation. However, Bruschetta for the most part in America is served with tomatoes. Other variations include using pepper rubs and actual chunks of vegetables from Piquillo Peppers and Jalapeno Peppers to Artichokes and Basil. Toasted bread is topped with olive oil imbued tomatoes and spices. Some chefs then add even more flair to it by topping it with cheese. The dish is good in its traditional mode, and perhaps even better as it has evolved. If you wish to make your own Bruschetta experiment with toppings and then add on what you like. If you are no great hand in the kitchen then use the Bruschetta from your local gourmet store such as Elki's Tomato Bruschetta.

Baguettes and French bread are a typically base for the Bruschetta topping. The bread should be put in the oven on the broiler setting for one to two minutes on each side. When removed the bread should be rubbed with garlic, and then drizzled with Extra Virgin Olive Oil. It is at this point that salt and pepper is usually added to the Olive Oil covered bread. There are many variations which are just a matter of what else you want to add. If tomato is added, mix it with the olive oil in advance and then spoon over the bread. The same is true for any other toppings from artichokes, basil and peppers. If you add cheese to the top consider heating again briefly to melt the cheese. On the down side the tomato mixture would be heated as well.

Stephen has been in the gourmet food business for nearly a decade and enjoys trying and learning about all types of gourmet foods. Join him at http://www.allaboutgourmetfood.com/ to learn about some of the staples of the gourmet food industry.

Article Source: http://EzineArticles.com/?expert=Stephen_Quiros

Culinary Arts Education Challenge

2009-05-07T15:25:00.000-07:00

The culinary arts are more than simple cooking these days they've expanded into an academic pursuit. People all over the world see cooking and food preparation as an art. Restaurants build their reputation and profits off the skill and expertise of their team of chefs. The saying that the way to a man's heart is through his stomach certainly rings true in this respect. A restaurant relies on its chefs and good preparation to build repeat customers using unique recipes and ground breaking ingredients.

Many large food retailers and manufacturers utilize the skills of culinary artists for their ready to eat named products. Most of which are of such a high standard they could be served in restaurants.

These days more and more traditional institutions that cater for culinary arts students are beginning to appear in all walks of life. Students are being employed in holiday resorts, cruise liners, hotels and restaurants. World famous chefs are opening schools to train the future master chefs. The best culinary arts schools supply hands on and real time training in fully functional kitchens. The students of today are very well prepared for the trials of their future.

Few culinary art study courses are focusing on the science of cooking, others on food decorating methods and ingredients. These courses also split training into soups, meats, stocks, poultry and pastries. Other schools are beginning to run courses on exotic cookery. All students today are very well trained with regards to food safety and sanitation.

As is par for the course with virtually all professions, the newly graduated culinary arts student will find himself at the bottom of the ladder. This is common in the highly discriminatory food preparation industry. Only after years of toil and effort will a chef qualify to the status of a master chef. Highly talented chefs probably won't wait long to reach this coveted and elevated status though, as long as they apply themselves well and build a solid reputation.

People have to eat and people want to eat good and tasty food well prepared. Rich people want to eat excellent food prepared in the most excellent way. These are the people who are willing to pay good money for a good lunch or dinner. If you plan to learn the culinary way of cooking visit our website. Roman Forcett has more valuable information about learning culinary arts for you on his pages. Get yourself the most rewarding culinary arts education!

Article Source: http://EzineArticles.com/?expert=Roman_Forcett

Macaroni and Cheese

2009-01-30T03:14:00.000-08:00

It may not make it on the menu for your first mother-in-law's dinner visit, but macaroni and cheese is one of America's top foods.

It is rumored to have been created by the founding father Thomas Jefferson. Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802. Others claim that Mr. Jefferson did not invent the dish but instead came back from Paris with a macaroni mold. In this Recipe you will find the mac-an-cheese dish from Mary Randolph (Jefferson's cousin) "The Virginia Housewife," that was published in 1824.

First, I will give you a little Mac n' cheese trivia. Did you know that Kraft sells more than one million boxes of the dinners every day! The Kraft dinners are so popular that children and some adults will turn up their noses when offered a rich and delicious homemade version. Give your taste buds a delight and try some REAL mac-n-cheese.

Homemade macaroni and cheese using great Wisconsin cheese is just simple layering of cooked macaroni, shredded (or sliced) cheese and salt and pepper, or it can be made with a white sauce-cheese base, topped with more cheese and buttered crumbs before baking.

Macaroni and Cheese ingredients list:

12 ounces of low-fat cottage cheese.
8 ounces of low fat sour cream.
4 cups of elbow macaroni, cooked.
2 cups of low-fat cheddar cheese, shredded.
½ cup of skimmed milk.
1 green onion, chopped.
¾ teaspoon of salt.
½ teaspoon of pepper.
2 egg whites.
Butter-flavored cooking spray.
¼ cup dry bread crumbs
¼ teaspoon paprika Fresh oregano sprigs, to garnish.

Instructions for Macaroni and Cheese:

Combine cottage cheese and sour cream in container of an electric blender; process until smooth.

In an electric blender, combine the cottage cheese and sour cream.

Combine the cottage cheese mixture, macaroni, and next 6 ingredients; then spoon into a 2-quart casserole coated with cooking spray.

Sprinkle with breadcrumbs and paprika; then coat with cooking spray.

Cover and bake at 350°F for about 30-35 minutes.

Uncover, then bake for an additional 5 minutes.

Garnish with fresh oregano sprigs.

Serve.

I am a Chicago land Chef who loves to cook! You can find many more dishes at http://americanbaking.blogspot.com

Article Source: http://EzineArticles.com/?expert=Tami_Glover

How to Juice a Lemon

2008-02-29T06:44:00.000-08:00

What You Should Know About Your Vegetarian Lasagna Recipe

2008-02-29T06:42:00.000-08:00

Lasagna recipes are generally known to be meaty and high in calories. Aside from these, it's also time-consuming to prepare. It has also been commonly known as a difficult and potentially time consuming recipe to prepare. These may not always be true. A vegetarian lasagna recipe simply breaks all the old concepts about lasagna.

Why You'll Love It

A typical vegetarian lasagna recipe is not only tasty, it is also very nutritious depending on the mix of ingredients that you use. This is therefore a good dish to serve if you have picky kids who may not get enough nutrients in their bodies.

There are also variations to a common vegetarian recipe. It is very convenient to prepare since some recipes can be frozen and then heated later without destroying the taste. The important thing to always remember though is who you are cooking for. Be sure of what kind of vegetarians you are preparing the meal for so that you can cut the dairy products if you need to.

How to Cut the Time

You don't need to take forever to prepare a delicious vegetarian lasagna recipe. One useful tip is to just do away with boiling the noodles by using oven ready lasagna noodles instead. You can also always have bunches of pre cut and diced vegetables in your storage bin so that all you have to do every time you prepare a vegetarian lasagna recipe is to add the pre diced vegetables and the sauce on oven ready noodles.

Ingredients

The truth is that there are probably hundreds of variations to a typical vegetarian lasagna recipe. The key therefore is to come up with a mix of vegetable ingredients that suites your taste. You can use only the vegetables which your family usually loves to eat. It would be a great idea to follow someone else's vegetarian lasagna recipe first and then you can attempt to make modifications to the recipe according to your taste.

Some recipe variation techniques include dicing and chopping vegetables very finely to come up with a more packed vegetarian lasagna recipe. You can also just simply experiment with the amount of ingredients that you include. You may for example increase the cheese and sauce if you love a creamy vegetarian lasagna recipe. Or you can add other non typical lasagna vegetables like the slightly bitter spinach for a different taste.

Sauce and Spices

Sometimes the key to a truly tasty vegetarian lasagna recipe is to be creative and generous with the sauce and spices. You may for example add more crushed tomatoes instead of just placing tomato sauce to improve the texture and taste. You can also add white vegetable cream sauce instead of tomato sauce to change the taste.

You can try increasing the amount of pepper, basil, rosemary or oregano that you put into your lasagna for a more flavorful and distinct taste. Expert cooks also recommend using only fresh ingredients including fresh cheese which they say makes a big difference in the taste.

Discover the best vegetarian lasagna recipe that even your kids will love! Learn how to spice up your easy vegetarian recipes now!

Article Source: http://EzineArticles.com/?expert=Diana_Pells

Using the Right Concession Equipment to Keep Your Pizza Fresh and Appealing

2008-01-29T04:11:00.001-08:00

It is no surprise that pizza is a number one favorite with consumers nationwide. Millions of Americans consume pizza on a daily basis, especially when out at an event, such as a fair, carnival, sporting event, stadium, and concert. Pizza is an appealing favorite because of its mouth-watering smell and delicious eye-appeal. People have fallen in love with pizza, time and time again, because it appeals to all of the senses at once.

There are three different types of pizza concession stands: pizza merchandiser cabinet, countertop oven, and conveyor oven. Which one you choose will depend largely on the amount of space that you have in your concession stand. For example, a pizza merchandiser cabinet is much smaller than a large conveyor oven. In order to choose the right concession stand equipment, you must be familiar with the three types of pizza stands.

The Excitement of a Pizza Conveyor Oven

A pizza conveyor oven is a terrific way to grab the consumer's attention, creating a higher amount of foot traffic to your concession stand. A conveyor oven usually costs approximately $1800 dollars, and it is capable of producing over 30 nine inch pizzas in an hour, or 14 twelve inch pizzas per hour.

A pizza conveyor oven is recommended for a mid-level concession stand. The conveyor oven is an economic, versatile, and compact way to increase the amount of menu offerings at a concession stand. Also, this type of pizza concession stand usually yields the highest profits. In just eight to ten minutes, customers can enjoy a piping hot, mouth-watering pizza.

The Convenience of a Pizza Countertop Oven

The pizza countertop oven is designed to service a snack bar or a mid-sized concession stand. This type of concession equipment is designed to cook two eight inch pizzas at once, or one sixteen inch pizza. One of the major benefits of having a pizza countertop oven is the fact that it can also cook cookies, pretzels, pastries, and other precooked items.

The pizza countertop oven is more compact and versatile then a conveyor oven. A smaller pizza countertop oven, perfect for handling mid-level trafficked events, costs approximately $1200 dollars. There are several wholesale retailers that may offer a discounted price on any type of pizza concession stand equipment.

The Appeal of the Pizza Merchandiser Cabinet

A pizza merchandiser cabinet is one of the most eye-appealing and attractive ways to draw the consumer's attention to your pizza stand. A common pizza merchandiser cabinet is capable of holding a sixteen inch pizza. This type of concession stand equipment is priced around $900 dollars.

The pizza merchandiser cabinet works with a special humidity system that maintains the temperature of the product. A mid-sized merchandiser cabinet can hold up to three pizzas. A pizza merchandiser cabinet is the perfect, compact way to showcase pizza at a fair, carnival or a snack bar. Its visual appeal draws customers to the booth with its lighted displays.

These are three most popular types of pizza concession stands. Your choice depends on the amount of space and budget which constrains you. If you want to produce high volume, larger pizzas, then the conveyor oven is the perfect choice. However, all three can be great options that increase the volume of your concession stand.

Dominic Lee is the spokeperson for http://www.MyPopcornMachine.com - the premier internet destination for concession equipment, supplies, and restaurant equipment. You can check out their wide variety of pizza equipment at http://www.mypopcornmachine.com/pizza.html

Article Source: http://EzineArticles.com/?expert=Dominic_Lee

Valentine's Day Baking Recipes

2008-01-29T04:10:00.000-08:00

Some interesting history about chocolate and strawberries: The ancient Mayans and Aztecs considered chocolate an aphrodisiac. Strawberries have been considered an aphrodisiac since ancient Rome. But the history of these two delectable treats hardly matters. All you need to know is that the combination is sure to please your lover on Valentine's Day.

Chocolate Strawberry Cake Squares

The decadent chocolate fudge combined with the sweet flavor of strawberries in this recipe will have your lover wanting more. And the best part is that it's quick and simple to make. It serves two so it is a perfect treat for Valentine's Day.

2 slices pound cake
1/4 cup plus 2 tablespoons hot fudge sauce
2 tablespoons Amaretto
8 strawberries, sliced

2 tablespoons hot fudge sauce, melted
toasted slivered almonds
vanilla ice cream

In a microwave-safe bowl, combine the 1/4 cup plus 2 tablespoons hot fudge sauce and Amaretto. Microwave on high for 30 seconds. Put half of the sauce on one dessert plate and half on another. Put the cake slices in the fudge sauce. Put the strawberries in even layers on top of the cake. Microwave each cake square on high for 30 seconds. Top with the 2 tablespoons hot fudge sauce, slivered almonds and ice cream.

Chocolate Strawberry Ice Cream Dessert

A delightful treat for your valentine with Oreos, chocolate and strawberries. A perfect chilled dessert to help steam up your romance.

50 Oreo's, crushed
4 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1 cup chocolate syrup
1 package (8 ounces) whipped topping, thawed
1/2 gallon strawberry ice cream, thawed slightly
1 pint strawberries, sliced
chocolate syrup

In a small bowl, mix the crushed Oreo's and butter. Put 1/3 of this mixture into a 9 x 13-inch pan. Beat the cream cheese with an electric mixer until smooth. Add the chocolate syrup gradually to the cream cheese. Fold the whipped topping into the chocolate mixture. Put the chocolate mixture on top of the crumbs and then add another 1/3 of the crumb mixture over this layer. Slice the strawberry ice cream into 1 inch thick slices and put over the chocolate layer. Top this layer with the remaining crumbs. Freeze at least overnight. Allow the dessert to sit out for about 15 minutes before cutting it into bars. Put the sliced strawberries on top of a bar and drizzle with chocolate syrup.

With a passion for baking and story telling, Jill Seader shares baking recipes and stories at YourBakingStory.com . Come enjoy the stories and recipes or get some recipe scrapbooking supplies to create your own baking story. Happy Baking!

Article Source: http://EzineArticles.com/?expert=Jill_S

A Guide to Mixing Juice

2008-01-29T04:09:00.000-08:00

Understanding how to combine different types of juice may improve your success in making fresh juice that is easier to digest. This is a method for selecting the right juices to mix, according to their compatibility. As a result, easy digestion is promoted. When you consume juice or food it undergoes many changes and is broken down into its constituent nutrients and then absorbed. A noteworthy feature of digestive secretions is that your body adjusts its fluid and enzymes to the character of the food eaten and juices consumed. There are, however, limitations in this process. It is possible for your body to adjust its digestive secretions to a particular juice, however, complex it may be, but this adjustment process can be incomplete when a variety of juices are consumed at the same time. This combining of incompatible juices may cause digestive disorder. Fruit juice is categorized according to the type of fruit it is from. The four fruit categories: Sweet fruits, acidic fruits, sub acidic fruits, and watery fruits.

-- Sweet fruits are bananas and dried fruits. Bananas are ripe enough to eat when they begin to have brown spots. Bananas should not be eaten when they have or are green on the tips.

-- Acidic fruits are sectional fruits such as oranges, pineapples, grapefruits, lemons, and berries.

-- Sub acidic fruits are grapes, apples, pears, peaches, nectarines, or any fleshy type fruit.

-- Watery fruits are the melons.

**Suggested Juice Combinations

Of course you are free to experiment and drink to your taste, but if you would like a more predictable result with your juice combinations consider the following recipe guide. Just as you wear different clothes according to season, various juice combinations may be more compatible. Here are some suggested combinations:

1. Juice of sweet fruits can be combined or mixed with the juice of sub acid fruits, but not with those of acid fruits.

2. Juice of sub acid fruits can be mixed with sweet fruit or acid fruit juice but not with the other juices.

3. Juice of acid fruits can be mixed with sub acid fruit juice, but not with the other juices.

4. Juice of vegetable fruits may be combined with those of acid fruits or green leafy vegetables, but not with other juices.

5. Juice of green leafy vegetables can be mixed with those of vegetable fruits or of the root vegetables, but not with other juices.

6. Juice of root vegetables can be mixed with green leafy vegetable juice, but not with the other juices.

**Note: Some fresh juice drinkers violate these suggested guidelines and enjoy or prefer the resulting taste and just bare any digestive challenge.

Champion Juicer - Your Health Buddy

Fresh juice provides a healthy option, and the best juice is fresh homemade juice! In fact juice from a masticating juicer is a great choice. This juice provides maximum nutrients and is tastier too! For your best nutrition don't get lazy and have packaged or chemically enhanced fast food. Other juicers, such as centrifugal juicers may make less effective juice since they can discard some fiber and micronutrients. The Champion juicer, built since 1955, is one of the best masticating juicers available.

This popular masticating juicer is powerful and famous for its durability, reliability and real integrity. Manufactured by Plastaket Manufacturing Co. in California, this juicer is backed-up with a 10 year limited warranty. You can use lots of different juice recipes with a Champion Juicer to make your juice blend. Or just make up your own juice recipe.

Champion juicers chew the fibers and break up the cells of vegetables and fruits. What you get is a great health drink that gives you more fiber, enzymes, vitamins and trace minerals. Your health benefits from this sweet dark, rich colored juice with a full-bodied flavor.

To obtain more information about Champion Juicers go to http://www.AChampionJuicer.com

http://www.AChampionJuicer.com is an ecommerce business marketing a masticating juicer. The Champion Juicer is a fruit and vegetable juicer. And drinking fresh fruit and vegetable juice may improve or maintain your good health.

Article Source: http://EzineArticles.com/?expert=Wilson_Sager

About Green Tea Extract

2007-07-07T01:25:00.000-07:00

A green tea extract is produced from the leaves of a plant camellia sinensis. These teas have undergone minimal processing during their manufacture. Green tea is now a worldwide phenomenon being very popular in several countries. Countries originally producing green tea are China and Japan.

Green tea extract is a fine brown yellowish powder having a typical smell. These powders are soluble in water and ethanol. The green tea extracts are polyphenols and catechins.

Catechins are green tea extracts which have high biochemical activity. Catechins are also called polyphenols or tannins. A catechin, which has high antioxidant property, is Epigallocatechin gallate (EGCg). The antioxidant property of these chemicals is much more than either vitamin C or vitamin E. Catechins have several medicinal properties. They inhibit the proliferation and development of aberrant cell colonies in the body. It is known that proliferation of aberrant cell colonies give rise to cancer. They inhibit oxidation of cholesterol and low-density lipoproteins. The American journal of Nutrition has found out in its research that catechins decrease the oxidative damage of cells and DNA due to exposure to iron. The green tea extract has been attributed in weight loss in humans. Obesity is a major worldwide epidemic that is spreading at an alarming rate. Bad food habits and sedentary lifestyle is the main cause for obesity. Obesity can set in at any age in humans. It is the major cause for several diseases. Weight can be reduced in two steps. First, regulate the excess calorie intake. Second, is to burn the body fat. Green tea has been found to possess both these properties. It not only reduces the amount of calories that is entering the body but also aids in body fat burning by increasing the metabolism. People suffering from hypothyroidism face problems to burn down the fats as they have a low metabolic rate. Green tea is beneficial for such patients.

There was a myth that the caffeine content in tea increases metabolism. However, recent studies have shown it is not in the caffeine but in the green tea (catechins) that aid in fat burning. They suppress the secretion of several digestive enzymes limit the absorption of sugar.

The green tea extracts that is the catechins have properties, which inhibits uncontrolled cell growth, and thus prevent cancer. In countries such as China where the consumption of green tea is the highest, it has been observed that the cancer rates are significantly lower. They have antibacterial properties too inhibits food poisoning bacteria which causes botulism (food poisoning). They also inhibit several types of pathogenic microbes. The green tea extracts helps in glowing of the skin, prevent the formation of wrinkles and protect them from the harmful effects of ultra-violet (UV) rays.

These extracts also mask the smell of bad breath. After all, unhealthy lifestyle produces bad breath. Imagine that you are in a business meeting of high merits and you emit foul smell from your breath! This will affect not only your professional life but also your personal life. You will not only be avoided and shunned by your colleagues but also your friends, if you have bad breath!

Green tea extract contains natural caffeine. While processing this caffeine should not be removed. Otherwise, the beneficial effects of the green tea extract will be lost. A standard green tea extract should contain 91.2 % polyphenols and 54.5% EGCG.

Therefore, next time when you buy green tea, make sure you have all the standards present. Enjoy the taste of the beverage and lead a disease free healthy life.

Green Tea Extracts and green tea have been very popular these last few years, learn about the benefits of green tea and how it can improve you health and wellbeing, learn more about Tea at http://teaonesite.com

Article Source: http://EzineArticles.com/?expert=Henry_Wershar

Amish White Bread

2007-05-28T01:29:00.001-07:00

Original recipe yield:
2 - 9x5 inch loaves
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 2 Hrs 30 Min

INGREDIENTS

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Easy Egg and Avocado Breakfast Burrito

2007-05-25T13:29:00.000-07:00

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS

6 eggs
1/3 cup milk
1/4 cup shredded Cheddar cheese
salt to taste
2 avocados - peeled, pitted, and mashed
4 (10 inch) flour tortillas, warmed
2/3 cup dry curd cottage cheese
1/4 cup ketchup

DIRECTIONS

In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Toffee Chocolate Chip Cookies

2007-05-23T05:11:00.000-07:00

INGREDIENTS
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

German Chocolate Cake III

2007-05-21T00:59:00.000-07:00

Original recipe yield:
1 - 3 layer 9 inch cake
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS

1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Easy Ice Cream Sandwiches

2007-05-21T00:51:00.000-07:00

Original recipe yield:
12 ice cream sandwiches
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 gallon vanilla ice cream, softened

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

Cast Iron Cookware - Cooking Old School

2007-03-23T14:05:00.000-07:00

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

Wholesale Tea and Fine Dining – The Secret is in the Loo

2007-03-17T17:22:00.000-07:00

Almost everyone enjoys a first-class meal in a four star hotel or restaurant; the memory of a fine dining experience is one that lasts.

With a friend or loved one spending 2-3 hours in a first-class establishment can mark an anniversary, promotion, engagement, birthday or any number of occasions that deserve remembrance. Sitting in a richly paneled dining room with soft light, low music, a fine wine and delicious food topped by world-class service and a breathtaking view is a very pleasurable experience. If the meal is prepared and served correctly, very few diners will object to the high cost of the meal—indeed, many people believe a higher price reinforces the quality of the meal.

The Market is Competitive:

Fine dining restaurants, whether they stand alone or are found in a four or five star hotel, face very stiff competition. Quality chefs and maître d’s are paid generous salaries and bonuses and rating agencies like Zagat and the Washingtonian are constantly evaluating fine dining establishments; the loss of one’s rating can mean disaster.

The lodging industry is particularly competitive as hotels focus on customer service and satisfaction to discriminate their room offering from that of the competition.

Tea After the Meal:

World-class dining is an activity where attention to detail or lack of attention can ruin an otherwise good meal. If the service is slow or the food is not prepared perfectly, dissatisfaction is immediate particularly for high priced meals. Dissatisfied customers by word of mouth alone can damage an otherwise stellar reputation of a fine dining establishment.

One area that is often overlooked is the tea service at the end of the meal. Many restaurants offer the best coffee or espresso but overlook the serious tea drinker. Many restaurants end up serving a tea bag from a box with limited choices and then serve the bag in a cup of lukewarm water. High-quality tea must be steeped properly to ensure the proper preparation. In order to get the maximum out of tea steeping, whole leaf tea should be used; the taste and richness of the whole leaf is well presented during the steeping process.

Tea in bags, even whole leaf tea in bags, cannot compare to properly infused whole leaf tea. This is particularly true when the whole leaves have a chance to properly unfurl in a tea infuser instead of a cramped tea bag.

Tea bags are convenient and fast but many tea suppliers now offer large capacity or single service infusers and tea pots that not only provide the dining customer with quality tea but also can be private labeled with the brand of the hotel or restaurant.

Loose Leaf Tea is Gaining in Popularity

High-quality loose leaf tea is becoming more popular with fine dining restaurants and hotels as a way to complete the perfect meal and convince the customer that their presence is very much appreciated. The secret is a close arrangement between the restaurant as wholesaler and tea supplier as a provider of the highest quality loose leaf tea and teaware that will support the restaurant in serving its customers.

The Wholesaler – Supplier Relationship

The restaurant, as wholesaler, adds value by serving the best tea to its clientele as part of a perfect meal. The supplier serves the wholesaler by providing only quality products that are fairly priced with a substantial discount to encourage the wholesaler to carry its products. After-sale customer service on the part of the supplier is also critical.

It is not enough for the supplier to sell the products and walk away leaving the wholesaler to stand alone to deal with any potential problems. The wholesaler and supplier must cooperate with one another in order to satisfy a demanding fine dining market.

Sugary Sweet Emergency Recipe Substitutions or Ingredient Equivalents for Sugars and Molasses

2007-03-17T17:20:00.000-07:00

It's a treat baking sweets, but running out of a crucial recipe ingredient can really gum up the works. Knowing an ingredient's "equivalent" or substitution can save the day. Many cake and cookie recipes can be adapted by using modern sweeteners if you don't have ingredients called for in vintage cookbooks or grandma's desert recipe. Today, Mom helps cooks in the kitchen with tips on granulated, brown, powdered sugars, and molasses.

Granulated Sugar - Most sugar is made from sugar cane or sugar beets. The plants are juiced, the liquid is boiled several times to separate out the molasses and the remaining clear liquid is crystallized into the familiar white granules on our tables. If you don't have 1 cup granulated sugar use 1 cup packed brown sugar OR instead of 1 cup granulated sugar use 2 cups powdered sugar.

You can also substitute sweet syrups for granulated sugars, but you'll need to remove some of the liquid in your recipe to maintain the correct moisture level. If you are baking it helps to add a leavening agent like baking soda. If you don't have the soda and you are not baking, then you can probably leave it out and still be ok. But this may effect texture and cooking times, so keep a closer eye on your creation.

If you don't have 1 cup granulated sugar use 1 cup honey + 1/4 tsp soda and reduce the liquid in the recipe by 1/4 cup. Honey is sweeter than granulated sugar. Or, instead of 1 cup granulated sugar use 1 1/2 cups molasses plus 1/4 tsp baking soda and reduce the liquid in the recipe by 1/4 cup. 1 pound (package) granulated sugar = about 2 1/4 cups granulated sugar.

Powdered Sugar - Superfine or powdered sugar is granulated sugar that has been spun into a powder. Used for a slightly smoother texture especially in frostings and fluffy meringues. When measuring you'll need slightly more powdered to make up for its fine grain. If you don't have 2 cups powdered sugar use 1 cup granulated. 1 pound (package) of powdered sugar = about 3 1/2 cups powdered sugar, unsifted (not packed).

Confectioner's Sugar - Confectioners sugar has been processed past the powdered sugar phase, into an even finer powder. Today the terms are used interchangeably, so check your packaging.

Brown Sugar - Brown sugar or sugar in the raw, has slightly more brown syrup, or molasses than white granulated sugar and is slightly less sweet. As a result, brown sugar has a smokier flavor and darker color. Golden brown sugar has less molasses than dark brown sugar. The two can be used interchangeably, but note the darker sugar will have a richer flavor and color and is generally better if you're cooking pork.

If you don't have brown sugar use granulated sugar instead using the exact same measurements. You can also make brown sugar by combining 1 cup sugar with 1/2 cup molasses, but this may throw off the liquid in your recipe, so be careful using this substitution when baking cakes.

Brown sugar will remain soft if it is kept in an airtight container. To soften brown sugar place it in an ovenproof container and warm at 250 degrees until soft, or microwave on high for 30 seconds at a time until soft. Use it immediately as it will be harder than before when it cools! A 1 pound package of brown sugar equals about 2 1/4 cup firmly packed brown sugar.

Molasses - Molasses has a dark, sweet, smoky taste. It is created during the sugar refining process. Molasses is slightly less sweet than granulated sugar. Until sugar prices fell in the 1930's molasses was the primary sweetener in American kitchens. Sulphur dioxide is sometimes used to make molasses sweet. The term 'unsulphured molasses' just means sulphur was not used in the creation of your molasses and it should be the lightest and sweetest type. Measuring molasses is easier (and more accurate) if you grease the measuring cup first with a little cooking spray or butter. One 12 fluid ounce jar of molasses equals 1 1/2 cups. One cup equals 8 fluid ounces.

If you are making a vintage recipe I heartily recommend you spring for a jar of molasses. Molasses is the secret ingredient in many cookies, cakes, ham glazes and BBQ sauces. Granulated sugars will not taste the same. If you have a jar left over, you can use molasses in baked beans, ham, oatmeal, ice cream or added to syrup and butter on pancakes. One tablespoon of molasses provides 8% of your daily recommended iron and 4% of your calcium!

One cup of molasses equals1 cup honey. Bear in mind honey is sweeter than molasses and will change the flavor slightly. OR instead of 1 cup of molasses try 3/4 cup granulated sugar (brown is preferable) plus 1/4 cup water. The extra water (or other liquid) is called for to make up for the moisture in molasses. It is important to replace it if you're baking cakes or breads. Blackstrap molasses is the thickest, darkest and least sweet type of molasses and isn't recommended for baking.

Sugar Baking Tip: Baking relies on a bit more science than your average frosting recipe. Not only do the ingredients add flavor, they may also serve a specific function like making your cake rise, or binding ingredients together. For best results when baking, measure all your ingredients accurately; like leveling off your measuring cup with the edge of a knife and setting the cup on the counter when measuring liquids. When you resort to a substitution just be aware that your texture or flavor may be slightly different. For more of Mom's kitchen tips and apron humor visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!

How To Make Of Soup Preparation Something Easy

2007-03-16T06:42:00.001-07:00

How to make of soup preparation something easy

Feel free to create as you wish! Use any combination of vegetables you want and to make a complete meal of a soup, just cut up any leftover (ccoked) meats and add at the last minute. If you have some frozen shrimp in the freezer, you can always cook them at the last minute by throwing them into the soup and leaving them to cook until they are no longer see-through. Then serve at once.

Three of the simplest techniques:

1. Basic Cream of Vegetable Soup.

Peel, wash and cut in big chunks any vegetable(s) that you want. Cover the vegetables with enough salted water (about 2 quarts of water to 2 teaspoons of salt) to cover them by an extra inch. Bring to the boil on high heat, cover with a lid, turn down and slowly boil for about 40 minutes (or until vegetables are soft all the way through). Remember, the thicker the chunks, the longer the cooking time.

Then blend by putting a handheld blender directly into the pot and blending the vegetables. The longer you blend, the smoother the soup. Add a little half and half or heavy cream if you wish. Some suggestions for soup ingredients are: the whites of leeks with zucchini in about equal quantity, cauliflower by itself or with another vegetable, edible pumpkin (found in Spanish markets), any kind of squash and frozen green peas, potato etc. Onions are always good in almost any soup along with the main vegetables but not as the main ingredient, just one small one. Experiment for yourself and see what you and your family enjoy.

2. Better-Tasting Cream of Vegetable Soup

Using the same suggestions as given above, the tastier soup takes a little more time and 1-2 tablespoons of olive oil or butter. Peel, wash and cut in big chunks any vegetable(s) that you want. Saute for 3-5 minutes in a little oil, olive oil or canola oil or a blend of the two or butter. Make sure that you don’t brown the vegetables, as it will change the taste.

Put in a pot with water (enough to cover vegetables by an extra inch) and salt (and pepper if you like). Bring to the boil and turn down to a slow boil and cook for about 40 minutes (or until vegetables are soft all the way through). Remember, the thicker the chunks, the longer the cooking time.

Then blend by putting the hand blender directly into the pot and blending. The longer you blend, the smoother the soup. Add a little half and half or heavy cream if you wish.

3. Chunky Vegetable Soup.

Peel, wash and cut in small chunks any vegetable(s) that you want. (If you want to make minestrone, use zucchini, carrots and at least two other vegetables that you want, usually making sure that one of the cabbage family is represented, like cauliflower, broccoli, cabbage or even just the leaves or well peeled stalks or these vegetables.

Sautee (in a pot) for 3-5 minutes in a little oil, olive oil or canola oil or a blend of the two or butter. Make sure you don’t brown the vegetables as it will change the taste.

Add enough water to cover the vegetables by an extra inch and salt (about 1 tsp per quart) and pepper, if you wish. Bring to the boil and then turn down to a slow boil and leave to cook for about 40 minutes (or until vegetables are soft all the way through). Remember, the thicker the chunks, the longer the cooking time. Add a little half and half or heavy cream if you wish, just before serving.
Jean-Louis Vosgien as a food consultant has created numerous recipes for restaurants in many countries.
www.photos-and-recipes.com

Baking Cakes - Creative And Fun Ideas For The Whole Family

2007-03-16T06:38:00.000-07:00

I love to bake! I came on the internet looking for new ideas and recipes that I could share in the fun with my children. My boys love to crack the eggs, use the mixer and fight over the beaters! We have all been there. As a child I love to like that mixing tool. And a secret…, I still sneak some baking in after the boys go to bed just so that I get a chance to indulge. I enjoy making cupcakes. After the fight is over and the cupcakes are in the oven we mix up the icing. We make a bunch of different colours. Once the cupcakes cool, we have a decorating party. The boys enjoy this part. They usually eat the icing instead of putting it on the cupcakes. It is so enjoyable to watch the boys use their artistic skills. We also make tones of memories. I am now venturing into a new cake. It was my sisters 35th birthday and I made my first shaped cake. I did not use a “pre made” tin. It was all free hand. I made a wine bottle. I used a rectangle baking dish for the bottle and a loaf pan for the neck of the bottle. I cut it into the shapes needed and trim the edges to make it look like a bottle. I also filled it with cherry filing. You will need glue to keep all the parts together, which I used the icing. After it sat in the refrigerator overnight to harden a bit, I use the icing bag with a Wilton tip #18 to decorate it. It took about two hours to decorate it. It was a lot of fun. To see a picture please visit my blog page. There are a lot of websites on the internet that can help you give your cupcakes and cakes the extra touch that they may need. I have found sites where you can purchase accessories for your cakes. This helps me get my creative juices flowing. These products are inexpensive as well. I also found that it is less stressful to bake if you have the right tools ie: icing bags, tips, icing knifes and all the eatable decorations close by. I am no pro at the art of baking. But I was quite surprised by what I was able to do. My husband has volunteered me to make all the birthday cakes for our family members. For my birthday, the request will be an ice cream cake… my favourite! They are so easy to make. Two quick suggestions for the ice cream cake… 1. You need to work quickly and 2. Make sure that the kids are in bed or there will be no ice cream left for the cake. You can always start with a vanilla base and add anything to it like smarties, oreo cookies, nuts, fruit, etc. There are endless recopies for the ice cream cake. So if you want to bring joy to your children’s heart and make great memories with your family I challenge you to get your fingers covered in fun and try your hand at “creative cupcakes” and “funky cakes”. Let your inner child out and your imagination run wild. THE POSSIBILITIES ARE ENDLESS!!

Why Drink Green Tea – Three Reasons To Enjoy A Popular Beverage

2007-03-16T06:36:00.000-07:00

After water, tea is the most consumed beverage in the world and there are good reasons for this popularity. One of the most popular forms of tea is green tea and there are a number of reasons why so many people enjoy this beverage.

First, green tea is flavorful and there are many varieties of green tea. The difference between teas is the amount of oxidation that the leaves are exposed to. Green tea is not oxidized meaning the enzymes in the tea leaf are not exposed to any oxygen found in the air. By contrast, black tea is fully oxidized and oolong tea is partially oxidized. When dealing with tea taste is a matter of degree and a function of oxidation.

Green tea comes in many forms and blends and is popular in every country and culture. Originally produced in China, the consumption and popularity of green tea spread throughout Asia, India and the western world. With the addition of flavors and blends like Jasmine, Vanilla, Mint and varieties like Jasmine pearls, Sencha and Gunpowder, green teas are subtle and appeal to the varied tastes of tea drinkers.

Green tea has a unique light taste that appeals to a very large number of drinkers throughout the world and has been popular since tea was first discovered over 5,000 years ago. It is one of the five basic types of tea and is recognized by even the most novice tea drinker.

Second, loose leaf green tea has been one of the mainstays of the tea culture. The highest quality tea is loose tea and premium quality loose tea has gained in popularity in recent years. Green tea drinkers enjoy preparation rituals and ceremonies that add ambiance to the tea drinking experience. Whole leaf green tea has served as the basis of tea rituals in China and Japan and, properly served, the tea ritual provides a pleasant experience after a stressful day.

When China was the sea power of the world (1405-1433), tea was among the indispensable supplies for the seamen. The amount of vitamin C in the tea drink consumed by the seafarers at that time was enough to prevent scurvy which would kill many European sailors more than 100 years later, but was essentially unknown to the medical officers assigned to the fleet of more than 27,000 men on their round voyage from China to Africa.

Lastly, there are strong indications that drinking green tea (and all types of tea for that matter) is very healthy for the human body. Throughout the years tea has been prized for its medicinal qualities and the consumption of tea became a regular event for most families.

Tea has been used in China as a medicinal beverage to promote health in mind and body for about 5000 years. The earliest known reference to tea as a health aid dates back to 2737 B.C. Tea was an expensive beverage in ancient China. Its use was confined to the wealthy segments of the population. Only in the Ming dynasty after the fall of the Mongolian empire in 1368 A.D., tea drinking spread from the elite to the populace. The first shipment of tea to Europe in 1606 by the Dutch East India Company was green tea

In 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent.

University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.

A recent Japanese study, reported by the Journal of the American Medical Association (JAMA) reported that adults in Japan who drank more green tea had a lower risk of death from all causes and from heart dis¬ease.

In addition, compounds in green tea called polyphenols have been much studied for possible heart disease and cancer preventive effects. Although further study may be required to prove absolutely that green tea produces measurable health benefits, the consumption of green teas throughout history add credence to recent medical claims.

Making Tea 1 - How to Brew a Great Cuppa

2007-03-16T06:34:00.000-07:00

It is amazing how few people know how to brew the kind of refreshing, invigorating tea enjoyed by the English-speaking world for a couple of centuries. This is by far the best way for strong black teas such as Assam from India, Ceylon from Sri Lanka and blends like English Breakfast.

These teas are dark in colour with a strong tea aroma and are made up of small pieces of broken leaf. They have been withered and air-dried to develop the distinctive colour and flavour, which gives them a high content of the stimulants theophylline and caffeine. They must be infused with really boiling water for a short time, and develop a very unpleasant bitter or stewed flavour if brewed too long.

The critical factors are quality equipment and materials, cleanliness and maximum flavour extraction. That means you must have really hot water and stir the pot! The method given here is simple and reliable, but can always be varied to suit individual tastes.

You will need:

Good quality, fresh strong black tea
Heavy china teapot with a good spout
Fresh, clean, soft water
Kettle, electric preferred
Tea strainer, stainless steel with fine mesh preferred
China cups or mugs, preferably 200ml or larger
Skim or low fat milk (optional)
Tea cosy to keep teapot warm (optional).

I have not mentioned lemon, sugar or teaspoons since these are all quite unnecessary to enjoy good tea. The teapot, kettle and strainer must be clean as any residues from previous use will affect the flavour.

How to proceed:

Put the water on to boil: about 1 cup (250ml) per person, plus 1.
Pre-heat the teapot by pouring a little very hot water in it from the kettle, just before the water boils. The teapot should feel very hot to the touch.
As the water reaches the boil, pour the hot water out of the teapot.
Add tea to pot: one good, heaped teaspoonful (about 4g) per person, plus one “for the pot”.
Pour the boiling water directly onto the tea.
Stir vigorously with a spoon. Most of the flavour is extracted during these first few seconds, so this step is crucial.
Leave to stand for 3-4 minutes. Any longer and the tannins will start to be extracted, giving the tea that woody or stewed flavour. Cover teapot with tea cosy if room is cold or draughty.
Pour a small quantity of skim milk into each cup (if liked). About 1 tablespoon or 20ml is enough. If there is only full cream milk, use less.
Pour the tea into each cup using the strainer to catch leaves (there should be a few).

All the tea should be poured at once, leaving a little in the pot. Second cups are never as good as the first, so aim to make that first cup large enough!

The tea as poured should be a deep coppery brown, and even with milk added should be a rich coppery brown rather than milky white. The tea in the cup (or mug) should be drinkable for 20 minutes or so, and this time can be extended by covering the cup with a lid.

For a variation, use twice the amount of tea and an even shorter brewing time. This stuff has a real kick! Enjoy!

Creating A Quality Pizza

2007-03-15T12:07:00.001-07:00

More than 90% of Americans consume a slice each month, but do we get what we are looking for? What is it? Pizza, the industry that produces more than $30 billion on a yearly basis. So do you know if the slice of pizza your consuming is up to par?

Isn’t it what all pizza lover’s are looking for? A quality pizza! So let’s take a look at what makes a quality pizza. A quality pizza is a pizza that produces three unique qualities. First is appearance, if it doesn’t look good then how do you think it is going to taste? The appearance of a quality pizza should have correct topping distribution. This means toppings over the whole pizza, no center loading. Center loading is when the majority of your toppings are in the center of your pizza, this often results in a doughy pizza. Another aspect of correct toping distribution is the amount of toppings on the pizza. This means that the more pizza toppings you order, the less you get. It sounds harsh, but it really isn’t. Please read on and I’ll explain why.

The baking of the pizza is the second unique quality of pizza appearance. The bake of a pizza is vital, consumer’s aren’t looking for a doughy pizza or a pizza with a burnt appearance, consumer’s want their pizza baked just right! Here is a little insight on how they achieve the proper bake of a pizza. The bake of a pizza depends on a few things, proper bake time, temperature, and toppings. Pizza shops spend countless hours every year perfecting the correct bake time and temperature. Time and temperature should be checked on a regular basis because they always need an adjustment tweak here and there. The adjustments could be due to the in store temperature, weather, cleanliness of the oven or thickness of toppings. I believe the most important aspect of the bake is toppings! Every pizza topping has a proper amount that should be placed on a pizza, but when you order multiple toppings, it would be impossible to place that single topping amount on the pizza simply because it wouldn’t cook properly. To give you a visual, think about this: An order is placed for a pepperoni pizza and let’s say that the proper topping spec. for a 1 topping pepperoni pizza is 50 pepperonis. With the proper amount of pepperonis on that pizza, it would cook properly. Now lets say there is an order placed for a 4 topping pizza; pepperoni, sausage, onion, and mushrooms. If a pizza shop used the 1 topping spec for all 4 toppings, the pizza would be to thick to cook properly. The end result would either be a doughy pizza or a very well done pizza because the pizza shop would have to bake it longer to try and cook the pizza the whole way through. In order to have a proper bake on a 4 topping pizza, the pizza shop would need to cut back the topping amount around 20%.

The final aspect for the quality pizza, is the taste.

It’s want we all want, a great tasting pizza. We all have our favorite pizza shop that we order from. Why? Is it because it actually taste good or is it because of the appearance of the pizza? We are all unique and we all have our own taste and desires, but it may just be that physiological thing we also have. If you see a pizza that is perfectly created and appeals to your eye’s, most of the time it is going to taste good! That is why all pizza shop’s place a strong emphasis on appearance of their product. When it simply looks good, it’s going to taste good! Yes, it is true, there are many pizza shops that have a great tasting product, that may not look superb, and you know who they are! The decision is up to you, so let’s all grab some pizza coupons and call our favorite pizza shop for that 30 minute meal!

Microwave Cooking Tips - Cooking Microwave Meat

2007-03-15T12:06:00.001-07:00

As a busy individual, the least that you would focus your spare time to is cooking your meal. Going through drive-through fast foods will not usually equal the home-made cooking that you can get. If only you have sufficient time to attend to the busy preparations in cooking. As you know, cooking meat can be a really taxing work especially if you lack adequate time for this thing. So what is the microwave doing? Don't just let your microwave oven sulk in one corner of your kitchen. Make use of it and cook your meat!

Cooking meat in the microwave oven? This can be a big NO for most people. They will oppose to this idea, so to speak. Their reason will usually be the same as their usual claims that the chicken meat can eventually end up feeling like a rubber and that the ground beef will not be entirely cooked. But these things can be a myth after all! Why so? Because if only you know of the microwave cooking tips for meats, you will not say the same thing. The secret i know the right types of cooking utensils to be utilized!

There are clamors against the use of plastic materials in cooking food inside the microwave. Yes, there are those unsafe plastic utensils which may be harmful for the meat that you cook. It is because some of the plastic containers include certain chemicals in their overall make-up which get triggered due to a high rate of heat in the surroundings. In turn, these chemicals will get mixed up with the food inside the microwave oven. Again, as emphasized earlier, one of the effective microwave cooking tips for meat is to employ only the proper utensil. There are basically containers which are obviously designed for microwave cooking.

One safe microwave cooking utensil to be used is the Tupperware. If you are sure that the container which you are about to employ is fit for microwave use, then you can be guaranteed that no sorts of chemicals can get activated although there is too much heat inside the microwave oven. One utensil again, the Oval Cooker, is particularly styled in a way that the meat moisture is kept so that the meat does not end up to be rubbery and dry.

When you are cooking beef remember to cook each pound beef for about 6 minutes, and let the meat wait a few minutes before you take it out. When cooking a whole chicken the cooker must be filled in with half cup of water in the bottom part, and like the beef it take about 6 minutes for each pound. This time can be different in some microwaves depending their power.

As opposed to the prevailing opinion that it's not possible to cook food in microwaves, you find out that you can, but there is a few cooking ways & instruments that can help you achieve this goal, try it first with small amounts of meat and after a few times you will be able to cook the meat exactly in the way you like it. From this point it will be easy for you to make your meal using this tip and impress all you friend and family.

Magical Cakes For St. Patrick's Day

2007-03-15T12:05:00.002-07:00

Lucky Leprechaun's Hat

This design calls for a dome cake and a slightly wider, round cake layer. If you don't have a dome cake mold, use an oven-safe glass bowl.

Torte and fill the dome cake. Using green tinted buttercream, ice the round cake. Before the icing crusts, place the dome on top and ice it.

Give the leprechaun's hat a wide band that you create with chocolate buttercream or a ribbon of chocolate fondant. To pipe the hatband, you can use a strip of evenly cut paper to create an imprint, and then, using a star tip, fill in the band.

Next, pipe a gold buckle (with orange-yellow icing) onto the hatband. For a magical touch, apply edible gold glitter to the buckle.

Note: While edible gold glitter isn't cheap, you can find some good deals online. Large craft stores such as Michael's may also carry this.

Then pipe a large shamrock onto the hat. If you'd rather not do this freehand, make an imprint by pressing lightly onto the icing with a shamrock cookie cutter. Then using a start tip and dark green icing, fill in the shamrock. For an extra festive touch, serve with Irish Coffee.

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And here are more decorating ideas for magical St. Patrick's Day cakes:

Create a character cake with an easy-to-use character pan decorating kit, except add a St. Patrick's Day variation: whip up some green buttercream and add some leprechaun mischief like a green bow tie and shamrocks.

Decorate a sheet cake with an "end of the rainbow" scene. Ice the cake with pastel blue for the sky and green for the emerald meadow. Pipe tufts of green grass. Then using an icing bag, round tips and buttercream, decorate with a rainbow, white clouds and a pot of gold. Pipe gold nuggets and sprinkle with edible gold glitter. If you enjoy modeling with marzipan or sugarcraft, create a three-dimensional pot of gold filled with little gold wrapped candies. Then pipe a St. Patrick's Day message. Highlight with edible gold glitter. Finally add leprechaun figurines, store bought or sugarcrafted.

Create a pot of gold cake. Ice a round cake or an upside down dome cake with yellow buttercream. Craft or purchase a rainbow arch that you can set up on the cake. Model nuggets and coins with marzipan or fondant, and then coat with edible gold glitter. Lavishly decorate the top of the cake with these.

Bake an Irish Coffee cake and liberally top with freshly whipped cream. Decorate with shamrock cake confetti and leprechaun party picks. Serve immediately.

Create a charming cake, literally. Purchase Irish good luck charms, one for each guest. Thread each charm onto a clean, green ribbon. Bake an angel food or bundt cake and glaze. Drop the charms inside the center of the cake, and drape the ribbons over the cake. Before slicing, each guest draws a charm.

Alternatively, charms can be added as they often were to Victorian wedding cakes. To do so, bake round cakes. While filling, place the charms around next to the edge before placing the top layer. Allow the ribbons to emerge over the sides of the cake. After the cake is presented, each person pulls a charm out.

Remember the green when selecting a cake recipe. Use white or yellow so that it can be easily tinted green. You might even want a green filling such as pistachio pudding. Not nuts about pistachio? How about key lime?

· Bring a wee bit of Irish charm to your cupcakes. Buy a box of Lucky Charms cereal (this magical leprechaun has been entertaining at breakfast tables for over 40 years!), pour into a large bowl, and take out all of the marshmallow charms (you have permission!). After frosting the cupcakes with pretty swirls of green buttercream, decorate with the magical four leaf clovers, blue moons, shooting stars, leprechaun hats, purple horseshoes and pots of gold.

Finally, here's a Cake Decorator's version of the Irish Blessing for you:

May the road rise to meet you, May the wind be always at your back, May all your cakes bring a smile to your face!

Charcoal Or Gas Grilling - Which Is Better?

2007-03-15T12:05:00.001-07:00

Summertime just isn't the same without a backyard barbeque. If you are considering buying a grill you might be wondering which type to get. You can get a gas grill, a charcoal grill or a smoker. There are many things to consider when you try to make your decision. Keep reading and learn the advantages of each.

The most common grill nowadays is the gas grill. Powered by propane gas this type of grill has many advantages. The biggest benefit is the convenience factor. Gas grills are ready to go almost instantly and cook food fast. This type of grill makes it convenient to cook on almost all of the time. The disadvantage to a gas grill is that it adds no flavor to your food. You do not get any of the flavor of a charcoal or wood burning grill.

The next type of grill is a charcoal grill. The great thing about this type is that you get more flavor in your food from the wood or charcoal. It is also more traditional and may bring back family memories from your past. The downside to the charcoal grill is that it takes longer. You have to preheat the coals or wood before using it.

The last type of grill and my favorite is the smoker. Smokers have all of the same benefits of a charcoal grill but they can also be used to smoke meats. There is nothing better than a brisket that has been in a smoker for 6 hours. Smokers have all of the same negatives as a charcoal grill however so they do require more time.

Whichever type you decide I am sure you will be happy. Just be careful and shop around for the best deal. Prices can vary greatly from store to store. Pick a grill that is reasonably priced but not cheap. Like everything else, you get what you pay for.

Can Openers- Then And Now

2007-03-15T12:04:00.002-07:00

A can opener is a handy tool to open up any cans but in today’s scenario it is not that easy to choose from the wide verity of can openers available in the market. The basic purpose of a can opener is to open up the cans with ease but the new age can opener not only complies with its basic duty but also performs many other tasks like knife sharpener, tool holder etc. Thus the can opener is proving to be more and more like an integral part in the kitchen.

But do you know that when the can was discovered in the early 1810 it used to be made up of such hard material that it used to be hammered to take out the contents, leaving absolutely no requirement of a standard can opener. That is the reason of the first can opener to be discovered after almost 50 years of the discovery of can. Strange but true, the first can opener came into picture only after the lids started to be made up of soft material so that it was possible to rip it off using a can opener and that happened 50 year later.

Since that time the can opener has undergone many changes to minimize human effort and to make the whole process easy to operate and hygienic. Many designs today are very handy and more hygienic to use. Can openers today are available in mainly two types viz. manual and electronic or automatic. Many manual can openers have changed in a slow process and many of them haven’t changed at all like the classic p-38 can opener. The p-38 for example is the simplest design of a can opener and plays many roles as a handy pocket tool. Designed for the army use this can opener was supposed to perform many tasks without a problem. But the electronic or automatic can openers have evolved fast. The purpose of an automatic can opener is to reduce human effort and the electronic can openers are successful in doing so. They easily rip through the lid of almost any size of the can without you assisting in the process.

While choosing a can opener one has to review the can opener on many important aspects. First is to decide whether it should be manual or automatic. The manual can openers are not dependent on electricity and can be carried to camp sites as well. Second aspect is the space it will acquire on the kitchen table. The best can opener is the one which can be stored in a lesser space. Third aspect is the quality of its blade; a good can opener comes with a sturdy which easily rips through the lids without leaving jagged edges which can be dangerous while handling the can. If the can opener is an automatic one another important factor is its motor, a powerful motor insures smooth working of the opener. The most important factor while choosing a can opener is hygiene. Ensure that the can opener you are planning to buy comes with a magnetic lid lifter or lid pliers. It is important as the magnetic lid lifter holds the lids while the blade cuts it apart and prevents it from falling into the food inside the can. This reduces the risk of food contamination and proves to be more hygienic. Also the can opener should be easy to wipe clean along with the blades. This helps maintain the cleanliness.

What Are The Best Grilling Steaks?

2007-03-15T12:04:00.001-07:00

You have just purchased the outdoor barbeque you have always wanted, and now you are ready to break it in. Your mouth is watering for a juicy steak, and you are anxious to impress your guests with your new barbeque and grilling skills. But do you know what the best grilling steaks are to use? You may have the perfect marinade in mind, as well as your own special blend of seasonings. Choosing the right type of meat is just as important as the type of flavoring you use.

While so much of steak grilling is subject to individual taste palates, some steaks lend themselves very well to barbequing endeavors. There are a number of factors to keep in mind when choosing cuts of beef for grilling. For example, one aspect to consider is the amount of marbling on the steak (i.e. how much fat the beef has running through it). While many people insist on avoiding the fat, it is actually this fat that contributes significantly to the flavor of the beef when its cooking. Some people instinctively choose top sirloin, because it is leaner and tends to be less expensive. However, because of its low fat content, sirloin steaks tend to also dry out faster and be less juicy, as well as a little tougher. On the other hand, porterhouse, T-bone, rib eye and rib steaks will have a healthy amount of fat, which will make the steak especially appetizing when grilled. In addition, the marbling on a steak helps to insulate the meat and keep it from overcooking.

In general, the most tender steaks available are tenderloin and strip (also called New York) steaks. But porterhouse and rib eye steaks can also be quite tender and flavorful, which means that you can have great-tasting grilled steaks for your guests without breaking the bank. Keep in mind that porterhouse steaks are especially flavorful, not only because of the level of fat, but because they also have a section of tenderloin on one side of the bone and a section of strip steak on the other side.

Another factor to keep in mind is the type of grade of the beef you are buying. The U.S. Department of Agriculture assigns specific grades to meat according the level of quality of the beef. Prime grades are considered the best, but these are widely used by restaurants and tend be bit a little harder to find in the average grocery store. However, many supermarkets have begun carrying some cuts of prime beef in small amounts, and you may be able to secure prime cuts from a local butcher as well. These cuts are a bit more expensive. They tend to have to most marbling in them, making them especially juicy. Alternatively, Choice grade steaks will work wonderfully for barbequing, as they still have a generous amount of marbling in them. Select grade beef will tend to be the least tender, they can dry out quickly, particularly if you are relatively inexperienced with your grill.

The thickness of the steak you choose will also determine the kind of results you will get when using the steak on a grill. A relatively thick steak will help to keep the meat from drying out too quickly or overcooking. As a guideline, you should always choose steaks that are at least ¾ of an inch thick. Ideally, you should shoot for steaks that are about one inch to an inch and a half. Finally, you should know how long the steaks have been aged. Beef cuts that have undergone some degree of aging are likely to have characteristics that is more tenderized and mellowed in flavor. Whenever possible, ask your butcher about the age of the steaks you intend to purchase.

Overall, it pays to know your cuts of beef and the quality of the beef. The more information you have about the steaks you intend to grill, the more effective choices you can make…

… and your guests will love you for it!

Baking Traditions - What Happens to Lost Recipes

2007-03-15T12:03:00.001-07:00

Do you having baking traditions in your family? Is there one thing that you always bake together during a holiday? Is there one recipe that has been handed down from generation to generation? Have you shared those traditions and recipes with anyone?

This is a subject that really hits home for me because I lost some of our family recipes recently. It made me think about what happens to a recipe if no one knows about it or cares about where it goes. Nothing happens to it. It is lost to the world and may never be found again. What a truly tragic end for a great recipe (especially a baking recipe!). A wonderful cookie, pie, or cake is never made again. I really love sweets so this truly brings a tear to my eye!

A recipe is a gift. A gift of love. A gift of time and effort. A gift that can keep on giving because each time you make it, you enjoy it again. It is not only a gift from the person who created the recipe but also a gift from the person who gave it to you. Treasure those gifts and share them. A recipe and story shared is worth more than one just sitting in your recipe box. Perhaps you are waiting for just the right person or time to share it. I have been guilty of that one myself. But a recipe that isn't shared is nothing but a piece of paper in box. It means nothing to anyone but you unless it is shared with someone else.

So how do you make sure your recipes and baking traditions are not lost?

Write them down. Of course your recipes are already written down in some form or another. But what about the funny family story or family baking tradition that goes with it? Make sure that story gets written down too.

Make sure someone in your family knows that this recipe and this family baking tradition are important to you. Make sure that they know you want it to be passed on in the family. No one will know how important it is to you unless you tell them. (So speak up!)

And last but not least, your baking assignment (should you choose to accept it) is to share one of your baking recipes (and the story that goes with it) this week with someone. Who knows, you may just start a baking tradition for that person and their family. And what better way is there to honor the gift of that recipe?

Happy Baking!

Most Famous Bengali Recipe

2007-03-15T11:52:00.000-07:00

Bengali sweets or Misthi are the integral part of all the celebration in Bengali families. "Misthi Mukh" (sweetening the mouth) is ritual followed in bengali home whenever there is good news.

Some of the mouth watering dishes are : Manohara, Payesh, Dilkhsh, Misti doi, Nalen gurer sandesh, Rasomalai etc. During sankranti ( a post-harvest celebration in January) Pithae like chanar pithae, a coconut and chana dal sweet; Patishpata, a coconut filled pan cake etc are prepared. All bengali sweets are usually Chenna or cottege cheese based, this is unique feature as in other part of india sweets are usually khoya based or dey sweets like besan ka laddu or modak or boondi ka laddu.

Specialty of Indian recipe is use of spices and herbs in most the cuisine and longstanding and widespread practice of vegetarianism in Indian society. India is multi-society, multi-culture, multi-religion and multi-state country. These variety is clearly reflect in Indian Cuisine and recipe. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Certain part of west bengal have come to be associated with and famous for peticularswets named Bardhman - famous mihidana and shitabhog (both are made of chenna in syrup). One of bngal most famous exports is "Chenna ka rasogolla" and more famous and mouth watering recipe is sandesh(made from chenna).

Kid's Birthday Party Recipes

2007-03-15T11:07:00.001-07:00

You can treat the birthday party guests to fun-to-eat snacks! Many of these recipes can be adapted to match a party theme of your party. Providing individual cupcakes for each guest is a fun way to celebrate a kid’s birthday party. The big cake can be complimented by little cupcakes that fit the theme of the birthday party.

Some favorite birthday party recipes are mice cupcakes, pizza rollups and banana boats for quick fun treats. These kid’s birthday party ideas will delight any birthday child.

Mice Cupcakes

Ingredients:

1 pkg. Chocolate Cake mix
8 scoops vanilla ice cream
16 sandwich or mint cookies
Small candies-red hots
M&M's candies or skittles
1 pkg. shoestring licorice

Instructions:

1. Prepare cake mix according to package directions for cupcakes
2. Fill muffin cups 2/3 full
3. Bake until toothpick comes out clean
4. Cool completely and remove from pan
5. Top each cup cake with a scoop of ice cream
6. Decorate each cupcake to resemble a mouse
7. Use 2 oreo or mint cookies for the ears
8. Use the candies for eyes nose and mouth
8. Cut licorice and insert into the ice cream for the whiskers
9. Place cupcakes in the freezer for 1/2 hour before serving

Banana Boats is a cool summer idea for a Birthday Party Treat

Ingredients:

1 banana per child
Ice cream
Mini marshmallows
Chocolate chips
Whip cream

Instructions:

1. Slit each banana open lengthwise
2. Put ice cream, mini marshmallows and chocolate chips in the slit
3. Add whip cream to the top
4. Enjoy!

Pizza Roll

Ingredients:

2 tbsp. butter, melted
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1 can (13.8 oz.) refrigerated pizza crust
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 tbsp. chopped onions (optional)
1 pkg. Pepperoni slices
1-1/2 cups marinara sauce

Instructions:

1. Preheat oven to 400°F.
2. Mix butter, Italian seasoning and garlic powder until well blended
3. Set mixture aside
4. Unroll dough onto un greased baking sheet
5. Press into 15x10-inch rectangle
6. Brush with half of the butter mixture
7. Sprinkle with cheese and onions
8. Top evenly with pepperoni
9. Starting at one of the short ends roll up dough to form a log
10. Pinch seams and ends together to seal
11. Position log lengthwise, seam-side down in center of baking sheet
12. Brush with remaining butter mixture
13. Bake 15 minutes or until lightly browned
14. Let stand 5 minutes
15. Cut crosswise into 12 slices
16. Serve with the marinara sauce

Yield: 12 servings

Add your favorite cut-up fresh vegetables to the cheese and onions. You can substitute olive oil for the melted butter.

Fun Recipes for Kids

2007-03-15T10:38:00.000-07:00

Children can get their vegetables and have fun at the same time. Children love salsa and quesadillas. Eating this Mexican inspired meal makes eating vegetables fun.

1 Vegetables - Salsa & Quesadillas Make a Great Meal or Snack

Ingredients:

1 white onion
1/2 bunch cilantro
3 tomatoes
1 large jalapeño pepper
1 small can of chili peppers
The juice of 2 limes
1/2 tsp. salt
1/2 clove garlic (chopped)
1/2 tsp. sugar

Instructions:

1. Wash all the vegetables.
2. Use the vegetable chopper to chop the onion, cilantro, and tomatoes.
3. Set these ingredients aside.
4. Finely chop the jalapeño and the chilies.
5. Add the jalapeño and the chilies to the tomato mixture.
6. Add the rest of the ingredients and stir well.

Wash your hands with soap and water after cutting up the vegetables to avoid getting hot pepper into your eyes. The whole family will enjoy this salsa. Use immediately or refrigerate. There is nothing more delicious than homemade salsa. You may never purchase pre made salsa again.

After the ingredients have blended in the refrigerator, the salsa tastes better. You can adjust the recipe to appeal to each family member. To make a milder salsa substitute sweet peppers for the jalapeño and chili peppers. To make a hotter salsa simply increase the onions and peppers.

There is an entire serving of vegetables in 1/2 cup of salsa. Use the salsa to top these delicious quesadillas

Chicken Quesadillas

Ingredients:

3 oz. boneless chicken breast, cut into bite-sized pieces
Nonstick cooking spray
1/2 onion, finely chopped
2 cloves garlic, minced
2 corn or flour tortillas
2 oz. jalapeno Jack cheese

Instructions:

1. Preheat oven to 350F
2. Spray skillet with nonstick cooking spray
3. Add chicken
4. Sauté chicken until cooked through and juices run clear
5. Remove chicken from skillet and set aside
6. Sauté remaining onion and garlic in nonstick skillet for 2 minutes
7. In another bowl, mix chicken with half of the salsa and set aside
8. Spray baking sheet with nonstick cooking spray
9. Place tortilla on baking sheet
10. Spread chicken and salsa mixture on the tortilla
11. Spread cooked garlic and onions over chicken
12. Sprinkle cheese evenly over onion and garlic
13. Cover with another tortilla
14. Bake for 10 minutes until cheese is melted
15. Cut into four wedges and serve with remaining salsa

Serving size: 2 wedges

Cake Recipes - Scrumptious Easy Layer Cake

2007-03-15T10:32:00.000-07:00

The best thing about this cake, other than it being so easy, is that you can make it to please your taste buds! You really can choose any ingredients that you would like, but these are the ones that I have used in the past:

Cake
Pudding
Fruit
Cool Whip

Here are some other ideas of things that you may wish to choose from:

Cake: yellow, angel food, chocolate, strawberry, white

Pudding: vanilla, chocolate, strawberry, lemon, pistachio

Fruit: pineapple, cherry pie filling, bananas, peaches, pears (you can use as many fruits as you would like)

Chocolate chips, cinnamon candy, coconut, walnuts (or any other kind of nuts), are also great options.

Now to "build" your new layer cake, all you need to do is, layer the ingredients into a clear glass bowl. The presentation is so beautiful because you can see all the colors & ingredients through the glass! You may want to choose ingredients & colors to match whatever holiday that you are preparing the cake for.

Start with the cake as the first layer - (break into pieces or cut into squares), add fruit, then some pudding, then cool whip. Cake - fruit - pudding - cool whip, etc - until the bowl is almost filled. You can then top with items like: coconut, nuts, or cherries if you wish.

If you'd like to have colored coconut, just place coconut in a ziplock bag with a few drops of food coloring, and mix until desired color is reached.

An example of a nice holiday display; a large platter with the glass bowl in the center. Add green coconut "grass" around the platter. Then, add a few nicely placed Easter eggs (candy, or the real ones =) around the green grass.

Dinner Quick! A Recipe for Success- Parmesan Fish Fillets

2007-03-15T10:30:00.000-07:00

When you need dinner quick, this recipe for Parmesan Fish can be on the table in the time it takes to go through the drive thru at your favorite take out place. As a bonus this recipe is an easy clean up as well.

The secret to a successful home cooked family dinner on busy nights is planning ahead. A pre-planned menu that is quick and easy to prepare will take the stress out of the evening and be enjoyed by all - the cook included. Planning weekly menus and shopping for the week in advance eliminate the two biggest stress factors and time wasters from your evening. In addition to a weekly menu plan, keep a few emergency plans on hand for evenings when you are absolutely out of time and need dinner quick. A recipe for a 15 minute meal can be a healthy and money-saving option for your family.

This recipe is easily expandable to fit your family size. Simply purchase the required number of fish fillets for your family and scale up the remaining ingredients. Here is a Dinner Quick Recipe that is sure to be a success with your family. Parmesan Fish Fillets

6 Tablespoons grated Parmesan cheese
3 Tablespoons flour
1 to 1 1/2 lbs. fish fillets
3 tablespoons butter
2 tablespoons snipped parsley
2 tablespoons snipped chives
Lemon garnish

In shallow dish, combine cheese and flour.
Dip fish into flour mixture, coating it on all sides.
Heat the butter in a skillet and sauté the fish in the butter over medium heat until golden on all sides and fish flakes easily - approximately 4 to 6 minutes.
Place fish on a warm platter. Pour the butter in the pan over the fish. Sprinkle with parsley and chives. Garnish with lemon wedges or slices.

To round out this dinner quick recipe, serve with a fresh salad and a loaf of garlic bread. You'll be sitting down to dinner within 20 minutes!

Red Velvet Cake

2007-03-12T04:41:00.000-07:00

This delicious cake is a Southern specialty and has been in my family for many generations. In the early days, red velvet cake was the signature dessert in upscale restaurants and hotels. But today this rich and sweet dessert topped with cream cheese frosting is enjoyed at many celebrations. This moist cake is a good choice to serve for special occasions, and is perfectly suited for your Easter feast.

A few years ago, my sister Debra and I were celebrating her wedding anniversary and my birthday. I doubled the recipe for this cake and baked it in a half-sheet cake pan. Our guests just love it. It was a nice change from the traditional decorated birthday cake. Try it for your next celebration. You’re be glad you did!

2 1/2 cups self-rising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring

Preheat oven to 350 degrees. Grease and flour three (8 inch) round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour.

Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 20 to 25 minutes, or until tester comes out clean. Remove from oven, and cool on wire racks.

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Mix together cream cheese, butter or margarine, confectioners' sugar, and vanilla. Stir in nuts. Spread over cooled cake.

Cooking With Tropical Fruit - Pomegranates

2007-03-11T08:55:00.000-07:00

In Roman Mythology, Persephone loved the seeds of the pomegranate fruit so much that their flavor and allure were the ruin of her. It is said that the fruit caused Pluto the ability to overpower Persephone and never again could she return to earth. This prevention of the Goddess Persephone to return to the earth was the cause of winter. We who love snow, skiing and ice–skating can (in a mythological and theoretical sense) thank the pomegranate. Thank you, Pomegranate, for indirectly creating this cold, sporty, and snowy, pillowy season!

It is a wonderful thing to get a present from someone that is exactly what you like. Similarly, it is great to give someone exactly what they want. Usually, someone who likes to cook may be very interested in recipes and food arranged with care in a beautiful gift basket. With fresh fruit you can include recipes for relishes, sauces, tarts, pies, pastries, and creams – you can even give a gift basket designed to include tropical fruits.

So, perhaps you will want to look for a tropical fresh fruit basket when you consider what kind of present to purchase for anyone who is a culinary enthusiast. The fruits you include in you basket will not only be fresh fruits, but the tasty, sweet surprise of fresh tropical fruits; tropical fruits such as the pomegranate are very popular.

Pomegranate fruits are labor – intensive, with the thickness of their skin that results in their simple, durability and transportability. The fruit originates in the Middle East. It has been told that the Moors brought and introduced pomegranates to Spain, where the fruit actually, subsequently, became their national emblem.

A pomegranate grows on a very spine – like shrub. The fruit is round, it is a reddish – gold, and healthy pomegranates measure between two to five inches in diameter. They are distinguished by a crown – like tip, which is actually the base of the fruit, or the blossom’s end. The taste of their crunchy, juicy, seeds or kernels inside is often irresistible, as well as inspirational. Pomegranate has a wonderful flavor that appeals to many culinary artists.

The pomegranate kernels are surrounded by a creamy – colored outer membrane, which is bitter and not edible. To remove the seeds, first you must cut the blossom end and you will have to remove some of the white pith – however, do not break the red pulp that surrounds the seeds. It is recommended that you score the skin into approximately four segments. Break the fruit into halves, then break those halves into halves following your score – lines.

To remove the seeds bend back the rind of the pomegranate and simply scoop them out. If you are not a big fan of seedy stuff, you may want to doctor the fruit by extracting the juice for sauces etc. With a good juice extractor or strainer – the juice of just about any fruit can be removed without any seed sediment or large pulp.

A pomegranate will make a beautiful, surprisingly, tropically tasty icing, dressing for salads, a wonderful addition to a chutney or tropical relish, pink sorbet, even great pomegranate pudding recipes are even out there and available for you to try!

Cooking Without A Recipe - Tastier Step By Step

2007-03-11T08:54:00.001-07:00

I was once one of those people that always used recipes. I was afraid to venture away from those wonderful cards and comforting pieces of paper with amounts, ingredients, and instructions. I thought I needed to be told exactly how to make something; I wouldn’t increase, decrease, or substitute anything.

After awhile, I became tired of the confinement from those 4x6 cards. I began venturing into a new world – a world without recipes. I started by substituting ingredients, one vegetable for another. Then I started adding spices. Now, I view myself as a full-blown “cook”; I have no problem making dinner without a recipe. Gaining this culinary freedom can be done step by step.

Start by viewing cooking as two things – a hobby and a science experiment. Like with any hobby, the first few times you complete a project it may not turn out exactly how you expected, but you keep trying until it does. In science, you create a hypothesis, test the hypothesis by doing the experiment, and then observe what happens and come to a conclusion. If your conclusion leads you to another hypothesis, you try it again.

Cooking should be viewed the same way. Throw the ingredients together, taste the result, and decide how it is. Like a hobby, if it doesn’t work the first time, try again. I often make meals and critique afterwards, asking myself, “What flavors are missing? Is the consistency right? What things would I add or remove next time to make it taste better?”

Granted, if you always use recipes venturing into the unknown world of cooking without them can be intimidating. Below I’ve listed a few suggestions for ‘baby steps’ toward cooking on your own.

- Substitute, add, or remove vegetables (and eventually other ingredients as well). This is one of the easiest things to do. If you don’t like onions and the recipe calls for them, take them out. If the recipe calls for corn and you like peas, try substituting. If what you’re making might be tastier with some broccoli, throw it in.

- Know what you like. This may seem simple, but know what you like. If you’re constantly coming across a flavor that appeals to you, be able to figure out what that flavor is. One of the best tricks I have learned is the ability to taste something and tell what spices are in it. To do this, see the next tip.

- Use your nose. As humans we often neglect our sense of smell, which can be so helpful when cooking. Often if the dish I’m preparing ‘needs something’, I open my spice cupboard and start sniffing. The smells of spices go together, so trust your sense of smell and you’ll come across what you need.

- Know your spices. In science, you often gather information and conduct research. Do the same with your spices – know which spices often go together and what types of cuisine use which spices.

- Get creative. Much like other hobbies, creativity is the key. Don’t be afraid to get creative in your cooking either. My sister-n-law roasts squash with cinnamon and chili powder. I wouldn’t have thought to put those two spices together, but the outcome was delicious.

- Trust yourself. The more you do this, the better you’ll get. In the meantime, have some frozen pizzas and sandwich makings on hand just in case.

Be confident! Cooking without recipes or even using recipes as guidelines rather than strict instructions can open you up to a wonderful world of culinary freedom. You will soon find that you can create tastier meals step by step.

How To Makes Smores - A Purist's View

2007-03-11T08:52:00.000-07:00

S'mores are one of the best campfire treats in the world (right after pudgie pies) with gooey toasted marshmallow melting smooth and luscious milk chocolate that’s nestled between two crisp pieces of graham cracker. Yummmm……I want one (okay, two or three) right now (even though as I am writing this it is snowing outside and there is already more than 2 feet of snow on the ground.)

But although I have been brave and adventurous about trying many variations of s'mores I am still a purist at heart. To me there is only one way to make them and the choice of the three ingredients needed (marshmallows, chocolate, and graham crackers) is as important as the preparation process.

Marshmallows – First of all, the marshmallows need to be fresh. Don't try to use up the half bag of marshmallows leftover from last year that are as hard as a rock. Crack open your wallet and spend a dollar or two on a fresh bag. Campfire brand marshmallows are best if you can find them, but Kraft's are pretty good too. Buy the big ones. Don’t mess around with the miniature marshmallows.

Chocolate - There’s only once choice and that is a Hershey’s milk chocolate candy bar - 3 pieces per s’more.

Graham crackers - Honeymaid honey grahams are the best. Don’t try to get creative and use the cinnamon flavored ones - they’re just yucky with s’mores.

Preparing the s’more is as important as the ingredients. But let's talk about equipment first. In the "good old days," before restrictions on disturbing anything in nature at campgrounds and parks, if you wanted to toast marshmallows you went to a tree and broke off a long skinny branch. You pushed your marshmallow on the branch and started toasting. That's what I did as a kid (I didn't go camping as a child but we often toasted marshmallows over the hot coals of our charcoal grill at home). It didn't matter that the marshmallow often tasted faintly of tree sap nor did we ever stop to consider how many bugs or birds had touched that piece of wood and left things on it that are better left unsaid.

There are now roasting forks available at any large discount store or sporting goods store with an outdoor/camping section. Buy a hot dog fork instead of a marshmallow fork and skip the fancy retractable or folding ones. They have a tendency to retract or fold when you don't want them to. A hot dog fork works better than a marshmallow fork because the two prongs are farther apart which makes it easy to roast two marshmallows at once and because they are usually longer than marshmallow forks. Plus, then you'll have a fork that can do double duty, roast marshmallows and cook hot dogs or sausages. You can get a good quality hot dog fork for under $10 and sometimes for less than $5.

Okay, let's get back to making that s'more. Place one or two marshmallows on the hot dog fork. Toast the marshmallow to a golden brown over the campfire, remembering to turn the marshmallow so it’s toasted on all sides, not just on the third of it that’s closest to the fire. Notice that I didn’t say to start it on fire and char it to unrecognizable blackness. Marshmallows are not meant to be ignited and charred to a crisp. If your campfire is shooting up 3 foot flames, wait. Marshmallow roasting is best done with the wood is ashy and has glowing embers, which means you will have a hot fire with very little flame. Immediately transfer the marshmallow to a graham cracker half that has 3 pieces of Hershey’s milk chocolate on it (or both marshmallows if you managed to get them both toasted without losing one to the campfire and if you like a really gooey s'more; otherwise be a "sharer" and give the extra marshmallow to someone else). Using the other graham cracker half, squish the marshmallow so that it covers all the chocolate to start melting it. Stop squishing when the marshmallow starts oozing out the sides of the graham crackers.

Then quickly eat it before someone steals it from you and enjoys the perfect s’more you have made. Share the secrets of making smores with everyone you know and encourage them to practice; otherwise you'll be spending all your campfire time making s'mores for everyone else and what fun is it to make them if you don't get to eat them?

And if someone tells you that you can make a smore in the microwave that tastes just as good as one made over a campfire, they are a liar or they have never had s'more made over a campfire. Oh and I forgot one last thing you will need and that is wipes to clean up your sticky and gooey hands after eating your masterpiece!

How To: Crumb Crust Apple Pie From Scratch

2007-03-10T03:35:00.000-08:00

I must admit... It is hard to find an easy way to cook a crumb crust apple pie from scratch. But with a lot of essay and errors and cook book research I came up with I think is the most easy way to cook a crumb crust apple pie from scratch. Try this one, you will be delighted! How To: crumb crust apple pie from scratch

2 c. plus 2 tbsp. unsifted all-purpose flour 1 tbsp. granulated sugar 1/2 tsp. salt 3/4 c. vegetable shortening 3 tbsp. plus 1 tsp. water Crumb Topping (recipe follows) 6 Granny Smith apples or other tart apples 3/4 c. firmly packed light brown sugar 1 tsp. ground cinnamon Milk 1 tbsp. confectioners' sugar

Prepare pie crust: In large bowl, combine 2 cups flour, granulated sugar and salt. With pastry blender or 2 knives, cut shortening into flour mixture until it resembles coarse crumbs. Stirring gently with fork, gradually add 3 tablespoons water until stiff dough forms. Add more water, if necessary. Form dough into two balls, one slightly larger than the other. Wrap and refrigerate larger ball. On slightly floured waxed paper, roll out smaller ball of dough to an 11 inch round. Invert pastry into 9 inch pie plate; remove waxed paper and fit pastry into pie plate. Refrigerate while preparing topping and filling.

Prepare Crumb Topping; set aside. Peel, core and coarsely chop apples. In large bowl, combine chopped apples, brown sugar, cinnamon and remaining 2 tablespoons flour, mix well. Transfer apple mixture to pastry lined pie plate mounding apples slightly at the center.

Heat oven to 375 degrees F. Place baking sheet or piece of aluminum foil on the lower rack or floor of oven to catch crumbs. On lightly floured waxed paper, roll remaining ball of dough into a 12 inch round. Invert pastry onto apple filling and remove waxed paper; press pastry edges together and trim even with rim of pie plate. With small knife, make eight 1 inch slits randomly, in top crust of pie to allow steam to escape.

Lightly brush top of pie with milk; pat Crumb Topping all over pie. Bake pie 30 minutes; reduce oven temperature to 350 degrees F. and loosely cover pie with aluminum foil to prevent over browning. Bake pie 40 minutes longer. Cool pie on rack at least 40 minutes. Before serving, in small bowl, combine confectioners' sugar and remaining 1 teaspoon water to make glaze. Drizzle over pie and serve.

CRUMB TOPPING:

In medium bowl, combine:

1 c. unsifted all-purpose flour 1/3 c. sugar 1/2 tsp. ground cinnamon 1/4 tsp. salt

With pastry blender or knives, cut 1/2 cup (1 stick) butter into flour mixture until it resembles coarse crumbs. Briefly rub mixture between fingers to blend in butter. Squeeze some mixture together to form larger crumbs, if desired. Makes 8 servings.

So making a crumb crust apple pie from scratch wasn't too hard after all wasn't it?

Child Friendly Recipes - Fruit Pizza

2007-03-09T06:42:00.000-08:00

Child friendly recipes are fun to create. What makes a child friend recipe? A recipe that incorporates fun and good foods. Fruits and vegetables are favorite ingredients in child friendly recipes. Using these fresh ingredients provide vibrant colors that are appealing to children while also providing a nutritious meal.

Fruit can be cut into small sizes so a toddler can experience the texture as well as the taste of these healthy food group. Fruits or vegetables make excellent finger foods and can be easily added to fun recipes that children love. This fun "fruit pizza" is an example of a food project that allows children to select fruits in different colors and create a healthy snack while having fun creating fun faces.

Allow children to choose colorful fruits at the store or farmers' market. Turn the kids loose in the kitchen creating imaginative faces on this delicious fruit pizza. Odds are, they will snack as they create--and like what they taste.

Child Friendly Fruit Pizza

Ingredients

*Graham cracker piecrust

Filling for pie:

*1/2 cup fat free or low fat cream cheese
*1 tablespoon sugar
*1/4 teaspoon vanilla extract
*1/4 teaspoon lemon juice
*1 tablespoon 1% milk

Toppings:

Suggestions for fruit pizza faces:
*Strawberries for the nose
*Kiwi fruit or seedless grapes for the eyes
*A banana for the mouth

The choices for making the face are only limited by their imaginations. The kids can choose pineapples, mandarin orange, grapes or any fruit they like.

Instructions:

To Prepare the Filling:

1. Whisk together cream cheese, sugar, vanilla extract, and lemon juice.
2. Add just enough milk to the mix to make it spreadable onto the crust.
3. Spread the cream-cheese mixture with a rubber spatula.
4. Spread to the edge of the crust.
Now its time for the kids to get involved.
*Allow the kids to arrange the fruit onto the cream cheese mixture.
*Don't worry if it is not perfect. It is perfectly nutritious and fun.
*Children may want to add sprinkles or chocolate chips. Let their imaginations run wild.
*Refrigerate the pizza for at least 1 hour.
*Slice with a sharp knife and serve.

The kids will be impatient and want to eat the pizza right away. This pizza cream cheese mixture is almost set but will cut easier if refrigerated for at least 1 hour. Let the kids help you with the cleanup. They will be anxious to taste their creation.

Chocolate Dessert - Something for Everyon

2007-03-09T06:40:00.000-08:00

Who doesn’t like a rich, delicious chocolate dessert to end a great meal? In fact, a great chocolate dessert recipe can make an otherwise bland meal seem great. They say people remember the end of the meal more than the beginning. So, it’s no surprise that most chefs recommend you put a little thought into choosing a great finishing recipe and luckily, a chocolate dessert will more often than not, fill the bill superbly and easily!

How to Find a Great Chocolate Dessert Recipe

I know I am a chocolate freak and I think there is truly nothing better than enjoying a home-made dessert. But the best part is there are so many recipes to choose from that it’s just so easy to be a chocolate dessert freak! So, I’m going to share one of my real favorite recipes. It is called the double chocolate chunk cookie recipe, and for this you will need: 2 cups all-purpose flour; ¾ cup Nestle Toll House baking cocoa; 1 tsp baking soda; ½ tsp salt; 1 cup butter or margarine, softened; 2/3 cup granulated sugar; 2/3 cup packed brown sugar; 1 tsp vanilla extract; 2 large eggs; and 1 ¾ cups Nestle Toll House semi-sweet chocolate chunks.

First you need to preheat the oven to 350°F, it is important that the oven has reached baking temperature, and then combine the flour, cocoa, baking soda and salt in a medium bowl, and beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until it is perfectly creamy. Then add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture, stir in chunks, then drop by rounded teaspoon onto ungreased baking sheets.

Now let them bake away for about 9-11 minutes. You will see the cookies puffing up and the centers will still be soft. Check by inserting a skewer or strand of raw spaghetti. Then allow them to cool on baking sheets for a couple of minutes after you take them out of the oven, and remove to wire racks so that they can cool completely.

I know you will just love this simple recipe. It is so easy but really satisfying even as a dessert. To dress the cookies up a bit and to make them more of a formal chocolate dessert, you may like to try the following finishing touches.

Option One

Arrange two cookies in a small desert bowl. Pile whipped cream between the cookies then crumble two small meringues over the top. Dress up with fresh raspberries and top with a small amount of extra whipped cream.

Option Two

Place a layer of fresh strawberries on bottom of serving bowl. Carefully slice one cookie lengthways and place one half on top of strawberries. Add layer of whipped or thickened cream that has been flavored with orange liqueur. Place other half of cookie on top. Add more fresh cream and garnish with a few strawberries.

Bon appetit!

Prepare Your Meals Ahead of Time

2007-03-09T06:39:00.002-08:00

Being a mother, a parent, a student, and an employee, I do not have the time or the desire to prepare fancy meals for dinner every night of the week. With the hectic life I lead, I was finding it extremely difficult to put a meal on the table much before 9:00 or 10:00 at night. I needed to find a way to feed my family earlier and healthier and take out food was not a viable option. I finally figured out a neat little solution to my problem that seems to work fairly well. I plan and prepare all my dinner dishes a week ahead of time and freeze them.

I start by making a menu of what I would like to make for dinner for each night of the following week. Often times, I will plan this menu so that I can utilize the leftovers from one meal in a different meal. For example, I will buy a half of a ham and cut enough ham steaks off of it for one meal. Then I will take what is left of the ham and chop it into cubes and make scalloped potatoes or potato soup out of them. Another example would be hamburger. I cook an entire package of hamburger at a time. I prepare one half of the hamburger for spaghetti or goulash and the other half for something like Taco’s or Sloppy Joes. These little tricks save me a lot of time. They also tend to save me a lot of money because I buy the meat in bulk, which costs less.

If I know the following week is going to be especially hectic, I will plan meals like a big pot of soup or stew. I know that these dishes will have plenty of leftovers and I can get two nights worth of meals out of them. I also choose dishes that I know I can freeze without ruining the food. I recommend waiting to cook any pasta you will need for your meals until the night you need it. Pasta does not tend to freeze very well. You can still prepare the meat ahead of time and freeze it though.

After I have planned my menu, I make a list of what I need to prepare all of my meals and I take a trip to the grocery store. Once I have all of my ingredients, I set to work preparing the meals.

I prepare all of the meals on the same day and then I freeze them until the day I plan on having that meal for dinner. Then I take it out of the freezer that morning and let it thaw out. By dinnertime it is thawed and all I have to do is reheat and serve. I know it seems like a lot of time to spend cooking in one day but it will save you from having to do it during the week when you are exhausted and don’t feel like cooking a big meal.

Sometimes, instead of pre-cooking the food I will just prepare the ingredients for cooking. For soups or stews, I will cut up the carrots, potatoes, celery, onions etc. and put them in a freezer bag and freeze them. You can even cook the meat and freeze it after it has cooled. On the day that I want that particular meal, I just put all of the ingredients in the crock-pot and let them cook on low all day. When I am ready to eat dinner that night, my meal is ready with without having to put forth a lot of effort.

By cooking my meals ahead of time I have solved my dinnertime troubles. Now dinner is on the table no later than 6:30 and my family is much happier.

Making Food With Your Coffee Maker

2007-03-09T06:39:00.001-08:00

So most of us love coffee as a drink, and more often that not a means to stay awake during the day, but how often do we think to use coffee as an ingredient in the food we eat? You could be using that coffee maker to prepare your main course and not just at the end of the meal.

Immediately you will think of desserts or chocolate, which are the most common uses of coffee in food, and we will discuss these in more detail, but you shouldn’t limit your imagination to sweet product. Coffee can also give a real kick to barbeque glazes, marinades, chili and even some casseroles.

Before you start throwing instant granules into all your dishes, bear in mind that fresh coffee produces the best flavor. You want to use freshly ground beans, preferably ground yourself if you have the equipment. If you need to brew the coffee, make it with clean filtered water and don’t make it until you actually need it. Generally coffee to be used in food should be at least twice as strong as drinking coffee depending on your tastes.

One popular savory sauce to make use of coffee is meatloaf sauce, which is best served with Australian meatloaf. You need to mix a tablespoon of coffee with a small amount of water, some tomato ketchup, Worcester sauce and a little dry red wine. Vinegar, a squeeze of lemon, dark brown sugar and some vinegar are the rest of the ingredients to add to the zesty concoction.

You should cook the meat at three hundred and seventy five degrees Fahrenheit for thirty or so minutes, before adding the sauce and continuing cooking for an additional forty five minutes.

A popular use of coffee in sweet food is espresso brownies, which will make any social occasion a success. Mix together sugar, a pinch of salt, and some butter over a low heat. Add some vanilla to taste and broken up chocolate, preferably sweet milk chocolate to contrast with the bitter coffee. Add some finely ground dark roast coffee, such as an Italian or French roast.

Mix all the ingredients together and then allow slight cooling. Fold eggs and flour into the mixture whilst still a little warm. The resulting combination should be baked in a moderate oven for thirty minutes and allowed to become cold before sampling.

There are so many possibilities when using coffee in your food, cakes, gateaux, cookies and ice creams all taste fantastic with a coffee flavoring. Even a simple sponge can be livened up with coffee icing or coffee cream filling.

The popular Italian dessert tiramisu is becoming a global favorite with its rich combination of espresso, marsala, sponge and mascarpone cheese.

A number of cocktails are now incorporating coffee. As well as the well known Kahula, various coffee liqueurs such as Tia Maria make versatile cocktail ingredients.

A final possibility is coffee syrup, a perfect topping to almost any desert or ice cream. You just combine sugar with good quality double strength brewed coffee and boil to dissolve the sugar. Simmer over a lower heat until the mixture thickens and then allow to become cool.

So get a little creative with your coffee machines and see what innovative dishes you can come up with using coffee as the special ingredient.

How To Use Salt

2007-03-09T06:37:00.000-08:00

Salt is a great flavor enhancer and vitally necessary to our bodies if not taken in excess and I do recommend cooking with less salt than you think will be needed. One can add more to one’s plate if wished.

The French generally cook vegetables, soups and pastas in salty water. Cooking it this way helps the flavor of the salt to penetrate the food and greatly improves the taste(but be careful not to add too much). Adding salt to the water in which one is boiling food, raises the cooking temperature and will also give the vegetables much more intense color.

I really recommend cooking with unrefined (gray) salt as it includes other minerals that are also needed by the body. Salt comes in two basic “sizes”, fine and coarse. Coarse salt is generally used for adding to water when boiling or adding to certain dishes at the end of the cooking process and fine is used for everything else. I really recommend against buying regular “table salt” or “rock salt” but only purchasing sea salt. Taste the difference for yourself and you’ll understand why! Since salt is relatively inexpensive, this luxury is a great investment in terms of improved taste.

I really like to vary the way my dishes are flavored and why I suggest using all the substitutes possible. Examples would be: a raw vegetable salad served with anchovies, freshly ground pepper and olive oil. You could also add a little red wine vinegar or lemon juice to the above dressing. Another example of adding a substitute would be slivers of Parmesan or grated Parmesan over a dish instead of salt. Personally, I like something that is not French at all! This is Thai fish sauce added as a flavoring to a dish. You can buy this in a supermarket or Asian store. This sauce is extremely versatile and can be used in many dishes instead of salt.

When broiling, BBQ-ing or pan frying meat or fish, you can add the salt before or after the cooking. Generally, salt is added before cooking. Personally, I like to cook both ways, depending on what I am doing, where I am and what type of salt I have available to me. If I have a good unrefined salt, for instance, I loved to add the salt (preferably coarse) at the end, sprinkled over a T-bone steak because I like to feel the taste of the salt mixing to the food in my mouth. This is just an example but you can prepare different foods this way, including fish and even vegetables. (A good fish, fried in a skillet and eaten with coarse sea salt and olive oil is a great dish, as long as all the ingredients are fresh and of very high quality!)

Beware of the hidden salt in most prepared foods, like canned goods, sausages, hams etc. and don’t then make the mistake of adding too much salt yourself.

Fantastic Easy Tips For A Healthier You

2007-03-09T05:45:00.000-08:00

The modern world demands a successful career and a fast paced tech savvy social life. These demands also place such a burden on people in the area of physical appearance. They must look good.

These aspects can be so crushing that proper health practices suffer as a result. Not everyone can keep up with the blistering pace set by those at the very top. It can be quite brutal; more fall off the wagon than not.

Remove the following from your diet:

1. chips and dips
2. soda and sweet juices
3. fast foods
4. these are deadly combos to your health.

Your body tends to store these items as fat, especially if you are sedentary. The scales tip, and before long you are battling an obesity problem. Exercise should be an extremely important segment. The balance of a sound diet and regular exercise safeguards your body for the future. Simple things like:

1. walking after meals
2. half hour exercise per day
3. gym workout for an hour
4. adopting a five day a week exercise program.

Just these simple exercise tips will serve you well and go a long way to protecting you against obesity. Be careful because when good foods are not readily available we tend to snack on fast foods and unhealthy quick foods.

Keep these items in at home at all times:

1. Water! Keep your favorite water on hand at all times. Remember, do not just have it readily available, drink it! It is always best to drink water at room temperature. Cold water tends to slow and impede the digestive process.

2. Soy Milk. Good for cereals. If you cannot handle this, try the powder form. That works better for me. I mix a pitcher of the powder and it goes great with my cereals and oatmeal. Stay away from cows milk. It is for calves.

3. Have fruit handy. I am a banana person. They fill you quicker than a bag of chips will.
4. Carrots and Broccoli. Get a vegetarian recipe for dip.
5. How about peanut butter. Spread that on your toast instead of butter.
6. Do you like eggs? Have you ever heard of Egg Beaters? They are an excellent alternative to eggs.
7. Bread. I am talking about the wholesome wheat bread. Never allow white bread to cross your lips.
8. Cheese. Make your own vegetarian cheese; it is great, tastes better too!
9. Brown rice. Great for a quick meal. Never white rice.
10. I did mention cereals earlier. Read the labels, watch for the sugar content.

Best Leftover Pizza Tips

2007-03-09T05:41:00.000-08:00

Make left over pizza taste as good as if it just came out of the oven at your favorite pizza place. After eating your pizza you will need to refrigerate any leftovers.

When ready to eat leftover pizza take out of the refrigerator and place in a skillet that has a lid. Depending on how many pieces you have left will depend on the size of skillet you will need. Either use a Teflon skillet or spray it with non-stick cooking spray.

Place skillet on stove top and turn burner on to medium-low heat or to number 4 and cover. Let cook covered for fifteen to twenty minutes if it’s the deep dish and if it’s the regular crust about ten to fifteen minutes should do it and last but not least the thin crust about seven minutes. Be sure and check it after about ten minutes to make sure it doesn’t burn since all pizzas aren’t equal; depending on if you have it loaded up and where you bought it or maybe you made it. Once it’s done serve warm and enjoy.

Before I learned to fix my pizza this way I use to heat my leftover pizza up in the oven or worse put it in the microwave and it just wasn’t as good, so I decided to give this way a try and my family and I couldn’t believe how much better it was. Fixing your leftover pizza this way is like having fresh pizza two nights in a row. Of course you don’t have to fix your leftover pizza the next night, but it’s better the sooner you eat it of course.

Tips On Cake Decorating

2007-03-09T05:34:00.000-08:00

Cake decorating is a hobby and a delight for all seasons. What better way to keep the family happy than to bake them a sweet tasting cake for that special occasion, or maybe just to show you care.

It is important before you even begin to bake your cake that you decide what you are going to actually decorate it with. You have a variety of options.

Most cakes are commonly topped with icing or frosting of which there are a multitude, including Buttercream Icings, Caramel Icings, Peanut Butter Icings and many, many others. There is also fondant, marzipan and butter cream which are also types of icing. Other icings to consider which aren't so common are those made with a mixture of sugar and cream cheeses. The simplest icing you can make is called Glace and is basically made with water and icing sugar.

The ingredients of your icing consist of sugar, water, butter, egg whites and milk. I would imagine most homes would have a plentiful supply of these ingredients but it's always a good idea to check before you get started.

The finished cake can also be garnered with sprinkles which are little piece of candy and add a nice texture and decoration to your cake.

If you are going to turn your cake decorating into a business or even a common feature of your home life then there are tools you can use to enhance your cake decorating abilities. Two of the most used are piping bags and syringes. These are basic tools that shape the icing as it come from the bag onto the cake. Examples of tips for your piping bag or syringe are drop flower, leaf, basketweave and round.

You should also decide how many layers your cake is going to have. A wedding cake for example usually consists of multiple layers, each getting smaller as the cake reaches the top. We've all seen them! If you are baking a simple cake at home then you are going to keep it to one layer. Birthday cakes are usually a single layer also.

Layered cakes usually have some sort of filling in between each layer like cream, or custard.

Thinking of baking a cake for your kids next birthday party? These cakes should be made considering the points above but the occasion itself obviously has to be taken into consideration when choosing your toppings, covering and layering. Birthday cakes are usually made with colored frosting with some novelty toys used to put atop the cake.

Valentine cakes which wouldn't have been considered a few years ago are now becoming popular. In this case one would choose the appropriate color and topping for the occasion with those little added extras that are going to make the cake special.

Whatever the occasion, like any hobby, the more care you put into your cake decorating, the more you will ultimately get back.

Making a Great Dessert that is Not Fattening is Not Easy - Or is It?

2007-03-04T00:24:00.000-08:00

For those who love food and wish to indulge in the dessert treat to finish off a perfect meal, too we must watch what we eat. No sense in sending our diets over the edge. It is possible to make a dessert which is not fattening. So, taking this premise we scoured the Internet to find such desserts and we did. Actually we found many tasty treats and quality desserts which were simple to make and non-fattening too.

One of the first great desserts we discovered was Apple Sauce Whip on a website called; Batemania. Apple Sause Whip has under 40 calories per each serving (yes, that is what we said, we were amazed indeed). Even better is that is a synch to make, not very time consuming at all and simple ingredients to boot.

Another great dessert we came across in the hours of scouring the Internet for low-calorie tasty desserts was actually a whole collection of desserts with men in mind on; Askmen.com

True many were way out of the realm of only 40 calories and some over 400, but we are men and well we deserve a little more once in a while. After all we need the calories to reach high places and lift heavy objects and to feed our powerful brains right?

http://www.askmen.com/sports/foodcourt_150/152b_eating_well.html

I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.

What's To Know About Tea?

2007-02-26T05:32:00.000-08:00

It might surprise you to learn that tea is the second most commonly consumed beverage in the world, beaten only by water. Not only is it refreshing and palate pleasing, but it also has plenty of health properties. All tea contains polyphenols, which give tea wonderful antioxidant properties. Antioxidants are what help to protect our bodies from damage by free radicals and reduce the risk of cancer, particularly gastric, esophageal, skin and ovarian. Polyphenols can also help to prevent blood clotting and they lower cholesterol levels too! All this in a humble cup of tea!

How does the caffeine content compare to coffee?

A single cup of tea contains roughly 40mg of caffeine, about half that of a cup of freshly brewed coffee. Decaffeinated tea may lose much of the polyphenols in the decaffeinating process.

Herbal teas are a different story Mostly, herbal teas are not really tea at all. They are infusions consisting of herbs, flowers, spices and roots and the correct term is ‘tisane’. Tisanes are not as polyphenol-rich as tea but some offer other health virtues including relaxation, stimulation, energizing and calming.

Make your own Commercially produced bottles of iced tea may seem like a healthy alternative to fizzy soft drinks but with over 800kJ and 13 teaspoons of added sugar, plus a cocktail of artificial ingredients, you’re far better off making your own at home. And it’s so easy! You can even add alcohol for a bit of kick if you like. Try gin, Cointreau, rum or even Malibu.

Basic Ice Tea
4 teaspoons loose tea or your choice
2 cups boiling water
sugar, to taste
fresh mint sprig, for garnish
lemon wedge, for garnish

Stir tea, water and sugar together then chill. Serve over ice with mint and lemon wedges to garnish.

Hint Of Mint Iced Tea
1 litre boiling water
4 teaspoons of your favourite black tea leaves
1¾ cups fresh mint leaves
¼ cup sugar
¼ cup lime juice

Steep the tea leaves, mint and sugar in the boiling water for 15 minutes. Strain and chill. Add lime juice right before serving. Serves 4.

Home Made Peach Iced Tea
1 litre of peach juice
2 litres tea made up to taste
1 cup sugar
¼ cup lemon juice

Combine all ingredients. Strain tea leaves. Chill. Serve over ice.

Raspberry Iced Tea
2 cups tea, strained
2 cups raspberry juice
¼ cup honey

Mix tea, raspberry juice and honey. Whisk to dissolve honey. Serve cold over ice. Serves 4.

How To Cook An Egg

2007-02-26T00:05:00.000-08:00

How to Cook an Egg was requested by one of my e-newsletter subscribers. Having been in the restaurant business for over 20 years, I was not surprised by the request. I have actually met chefs who could not properly cook an egg, let alone cook an over easy egg.

This request started me thinking about my egg cooking experiences.

High school home economics class was my only real experience before I was married and I guess that didn't sink in.

The only thing I remember about eggs in that class was making Egg ala Goldenrod (which I still love) and beating an egg and then measuring it in tablespoons for the purpose of making a recipe that required half an egg. I never, ever came across another recipe requiring half an egg.

And I never learned how to cook an egg.

So basically as a new (young) bride I had to start from scratch. I married a very finicky egg eater and after being scolded for imperfect over easy eggs, I began throwing eggs away if they weren't "just right."

I must have ended up throwing away dozens of eggs while perfecting my egg cooking skills. I thought I must be a slow learner. I just had to learn how to cook an egg! Had he known, my thrifty, finicky husband would have lectured me about wasting food. But as the words of the song "Margaritaville" say, I thought it was "his own darn fault." I never did reveal my secret.

Practice does make perfect, as it is said, and eventually I learned how to cook an egg.

After the death of my first husband (no, not my cooking), I married another wonderful man. I was pleased that I could cook perfect over easy eggs for him. Being the thoughtful man he is, he didn't mention for some time that he really preferred his eggs over hard.

Oh, the cruelties of life! I don't mind saying that it was very hard for me to break those yolks!

You can read all the details of how to cook an egg at http://www.real-restaurant-recipes.com/how-to-cook-an-egg.html

Baked Whipped Fruit Dessert

2007-02-26T00:01:00.000-08:00

Desserts do not have to be loaded with fat and empty calories all the time. Fruit whips are simple to make and it seems like there is always room for a light, tasty end to a great meal. This dessert contains only 4 ingredients and none of them have hidden fat waiting to clog your arteries unless you want to smother it in whipped cream.

For this dessert I use dried fruit. Prunes will give you fiber which is usually not found in cakes or pastries. Apricots, raisins or dried cherries are also good to use. I remember my grandfather eating this with his breakfast. He would always make sure there was some left for his breakfast. I prefer it as a dessert.

To make this I take1/2-pound of pitted prunes and cover them with water and let them soak all night. The next morning I cook the prunes in the same water in which they were soaked until they are tender. I let them cool and puree them. Next I add 1/4-cup of sugar and cook for 5-minutes. Then I let them cool to room temperature.

Next I beat 2-egg whites until they are very stiff. Next I stir 1/2-tablespoon lemon juice into the prunes. I then fold the beaten egg whites into the prune mixture. I lightly butter a shallow baking dish and pour the mixture into it. I bake it for 20-minutes in a pre-heated 325-degree oven. This very good served warm or cold and with or without real whipped cream.

If other dried fruit is used just remember to use 1/2-pound of that fruit.

Using Potato Chips In Cooking

2007-02-25T23:58:00.000-08:00

Many of think of potato chips as those crunchy chips we put on a plate alongside a sandwich. However potato chips can add a wonderful flavor to many recipes.

One of my favorite recipes using potato chips is something I call “Crunchy Chicken”. I coat chicken pieces with either melted butter, mayonnaise, sour cream, or plain yogurt. You then roll the chicken pieces in crushed potato chips. My kids have always loved this recipe. If you use flavored potato chips, such as barbeque or sour cream and onion, this will add to the flavor of the chicken. I have always used chicken pieces with skin on. The skin ends up very crunchy and salty from the potato chips.

Have you ever put potato chips ON your sandwich? My kids have always loved putting potato chips right on the sandwich itself. You can do this with tuna fish sandwiches, peanut butter and jelly sandwiches, or even egg salad sandwiches. Many of enjoy lettuce on our sandwich’s as lettuce is crunchy. Well, so are potato chips.

Have you ever tried potato chip cookies?

Potato Chip Cookies

5 cups crushed potato chips
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (I prefer omitting these)

Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375° for 10-12 minutes, or until golden.

Do you have a favorite brownie recipe? Next time you make the brownies, try adding 3/4 cup crushed potato chips to the mix. If the brownie recipe calls for salt, do not add salt, when adding the potato chips.

Potato chips are not just for munching with your sandwich.

Bon Appetite!!

Using Hot Dogs in Recipes

2007-02-25T23:51:00.000-08:00

People eat hot dogs for many reasons. I actually love hot dogs. Other people make them because they are a child friendly food. Still others make them as they are inexpensive and you can create a meal with a half package of hot dogs.

My kids have always loved hot dogs. We buy only the all beef hot dogs and over the years we have discovered many uses for hot dogs.

For a simple meal, grill them on the barbeque, add your favorite toppings and serve with a salad. When I make hot dogs, I put ketchup, mustard and mayonnaise on the table, along with relish and chopped up onions. My own personal favorite is mustard and onions.

When the kids were young, we used to tempura hot dogs. We’d buy batter at the store, and then coat and fry both hot dogs and veggies. It was a great way to get the kids to eat vegetables. We’d offer both tempura sauce and also ketchup. I think kids like most anything dipped in ketchup.

Buy refrigerated crescent rolls. Roll up one hot dog in each crescent and bake until rolls are done. You can also add mustard to the uncooked dough before rolling up.

Do you like corndogs? Make your own corn dogs by preparing a cornbread mix, and rolling the hot dog in the mixture. Add a bit of extra milk to make the batter a little bit thinner for dipping. Add a popsicle stick and cook until bread is done. While I enjoy dipping corn dogs in mustard, you can also dip them in ketchup and barbeque sauce.

Another favorite of mine are chili cheese dogs. We make a batch of chili, smother the hot dog with the chili and then add cheese on top.

A lot of people enjoy a casserole of baked beans with cut up hot dogs. You can also try barbeque baked beans. Both offer a very different flavor.

If you like bacon, try wrapping a slice of bacon around the hot dog and then adding melted cheddar cheese.

There are so many ways to enjoy a hot dog, and almost all of these recipes are kid friendly also.

Green Tea and Your Health

2007-02-25T23:49:00.000-08:00

There's quite a buzz these days surrounding green tea and its many health benefits, including weight loss. From books to magazines to the "Oprah," show, everyone is talking about green tea. So what exactly is green tea and what is so special about it?

Green tea is derived from the leaves of the Camellia sinensis plant and is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG), which is a powerful antioxidant. Although green, oolong, and black teas all come from the leaves of the Camellia sinensis plant, green tea leaves are steamed, which prevents the EGCG from being oxidized. Black and oolong tea leaves are fermented, which means the EGCG is converted into other compounds that are not nearly as effective in fighting and preventing various diseases.

For approximately 4,000 years, green tea has been used by the Chinese as a medicine to treat everything from headaches to depression. Today, scientific research is providing hard scientific evidence for the health benefits of drinking green tea. A study published in 1994 in the Journal of the National Cancer Institute indicated that drinking green tea reduced the risk of esophageal cancer in both Chinese men and women by almost 60 percent. More recently, in 2004, Harvard Medical School researchers found that a compound in green tea inhibits the growth and reproduction of cancer cells associated with Barrett's esophagus (a condition caused by stomach acid rising up into the esophagus causing the cells lining the esophagus to change, raising the risk of esophageal cancer by 30 to 40 times). Also, research indicates that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good cholesterol (HDL) to bad cholesterol (LDL). A few other medical conditions in which drinking green tea is said to be helpful is cancer prevention, cardiovascular disease, decreased risk of stroke, rheumatoid arthritis, infection, impaired immune function, fighting cavities, and slowing down potentially harmful blood clotting.

There is also scientific evidence showing that green tea also promotes weight loss. In the November 1999 issue of the American Journal of Clinical Nutrition, researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

There are a variety of green tea flavors, including apricot, cocomint, mandarin, ginseng, and many others. Green tea is also available in decaf, so no need to worry about caffeine, although regular green tea has less caffeine than coffee, with a 6-oz cup of coffee having 100 mg of caffeine compared to a 6-oz cup of green tea having only 30 mg. Also, you get the same benefits from the green tea no matter if it is hot or iced. You can even cook with green tea.

Benefits of Tea

2007-02-25T23:47:00.000-08:00

Strange how a teapot can represent at the same time the comforts of solitude and the pleasures of company. ~Author Unknown

Company and solitude besides, a teapot is surely a storehouse of many valuable treasures that are beneficial to human health. The fact that Tea is the most widely and also commonly consumed beverage in the world gives rise to a lot of speculation about the benefits of tea. Even though most of us who enjoy a cup of tea every morning do not bother much about the medical, or other, benefits of tea except the fact that it rejuvenates us, tea is a beverage that has many benefits. People drink tea for different reasons. Most of us, as mentioned above, drink tea for the sense of rejuvenation that it imparts after a long sleep. Many others enjoy a cup of tea for its taste, the warmth it provides during the winters and for the pleasure of company, while others may just drink a few cups of tea at different times of the day out of habit.

Whatever the reasons for the consumption of tea, it is a fact that almost all tea drinkers are immensely benefited by the consumption of this beverage. Most people believe that it is only the green tea that is beneficial for health, while other varieties of tea may actually cause damage, if consumed in higher quantities. This is a misconception. Almost all varieties of tea, whether it is green, black or red, contain polyphenols that impart to tea its antioxidant properties. The difference in the color of the different varieties of tea is based on how long the tea is processed. The longer a tea is processed, the darker the color of the tea. The processing time, and subsequently the color of the tea has no impact on the content of the polyphenols in the tea.

Polyphenols are most commonly renowned for their anti-cancer properties. It is therefore obvious that the consumption of tea will save you from skin, gastric, ovarian and esophageal cancers. The other benefits of polyphenols include the lowering of cholesterol level and prevention of blood coagulation. The content of polyphenols in tea gives tea the status of a nutritive beverage that can be compared in terms of its nutritive value to fruits and vegetables.

Green or black! Does it make a difference?

It is widely believed that the medical benefits attributed to tea can only be associated with Green tea. Even though researchers have proved that all teas, black, green or red contain the invaluable polyphenols who impart tea its cancer-fighting properties, it is a fact that Green Tea has been acclaimed much more than the other teas for its health benefits.

It was the Chinese who discovered the medicinal properties of green tea about 4000 years ago. In fact, green tea was considered a panacea by the Chinese; a cure for all ailments from a minor headache to life threatening tumors. Various other researches conducted both in Asia and the west have revealed crucial health benefits of drinking green tea such as the prevention of cancer, rheumatoid arthritis, high cholesterol, various infections and cardiovascular diseases.

The difference lies in the ‘kind’ of polyphenols

Perhaps what make green tea more special than the other teas is the presence of catechin polyphenols; and particularly the presence of a potent anti-oxidant known as epigallocatechin gallate (EGCG). The importance of this category of polyphenols lies in the fact that they are instrumental in not only inhibiting cancer but also in destroying the cancer cells. Since green tea is only steamed and not processed like the other varieties of teas, the invaluable polyphenpols remain intact in the green tea. In the other varieties of tea, the processing which involves fermentation converts the polyphenols into other compounds, thus reducing their potency of the polyphenol compounds to a great extent.

Certain studies have also proved that green tea is beneficial to dieters. Green tea has also been found to be beneficial in cases of tooth decay and many companies have started using green tea as an ingredient in skin care preparations, such as lotions and creams, and even deodorants

Raise a toast to your health-with a cup of tea!

So, next time you raise your morning cup of tea to your lips, don’t forget to think of all the healthy compounds that you are drinking along with this cup of tea. Ideally, tea should be brewed for at least 3-5 minutes to extract the full benefits of polyphenols. You should also restrict the intake of tea to 3-4 cups in a day. Certain additions, such as thyme, ginger, cardamom, fennel, anise, to a cup of tea can impart distinctive properties to tea. For instance, Thyme tea has antiseptic properties and soothes and even heals sinus, Ginger tea works miracles in curing digestive ailments, Cardamom tea has antispasmodic properties, tea made from rose hips removes wrinkles and hydrates the skin and oatstraw tea helps in losing weight and also boosts immunity. There still remains a lot to be discovered about the health benefits of drinking tea. What is established, as of now, is that tea is surely a recommended beverage to be consumed 3-4 times in a day. It fights cancer, lowers cholesterol and shrinks tumors. The recommended varieties of teas are the ones that are brewed from black, green or red tea leaves. It is not necessary that you should restrict yourself to ‘hot’ tea. Iced teas are as beneficial to health as a cup of hot tea. Also, contrary to popular belief, milk in no way damages the antioxidant properties of tea. So, go ahead and add a generous portion of calcium rich milk.

Of course, like anything, excess of tea has its drawbacks. Having a cup of tea immediately after meals can hamper iron absorption. Also, avoid taking any medication with a cup of tea as it may sometimes cause an adverse reaction.

All About Blended Scotch

2007-02-25T23:46:00.001-08:00

If you don't live in Scotland, chances are you drink blended scotch. Yes there are a few informed drinkers who appreciate single malts, single grains and vatted scotch, but for the most of us mortals, its blended scotch.

What is Blended Scotch?

By definition blended scotch is a "marriage" of several different malt whiskies with grain whiskies. Malt whiskies are richer in both body and flavour, while their grain counterparts are much lighter. Blending is a master art and those who know it are usually extremely knowledgeable and talented individuals and are highly sought after in the scotch business.

The master blender samples the different whiskies and then suggests the exact proportions of the different malt and grain whiskies. The marrying is carried out in a large tub, where mechanical rotating paddles constantly blend the different whiskies. Compressed air is released from below to further blend the mix. On sufficient blending, the whisky is again returned to casks for a further period of maturing.

So, what's with the blending?

Scotch is a very complex spirit. Since, it is distilled off at a lower proof; it retains a lot of character and flavour. This, combined with the long maturing periods, makes the produce of every distillery in Scotland, different from each other. There are four main scotch producing regions in Scotland. The Highlands, Campbeltown, The Isles & The Lowlands. Each of them have their own unique product. The Highlands malts are less smoky and are light in body and flavour. The Lowlands malts are even less smoky and lighter in both respects. The Isles malts have a rich body with a smoky zing. Campbeltown malts are the most pungent of the lot and possess a distinct smoky character. Most of the grain whiskies are made in the Lowlands. They are typically light spirits. Even among these regions there is a lot of variation. Such is the variety that Scotch offers.

Now Single Malts, Single Grains and Vatted whiskies are all great drinks. But the average consumer wants a balance among the different flavours and also a quasi-guarantee to consistency in the spirit. Scotch is an expensive drink. The consumer wants to have a certain assurance that time and time again, he will get the same flavour that he has come to love. This is where blended whiskies come in. Blended whiskies combine the flavour of malt whiskies and the lightness of grain whiskies of various ages to bring a unique blend that hides the shortcomings of certain whiskies and enhances the flavours of the others.

The Composition

Most blended whiskies whether scotch or other, contain usually more grain content than malt. This is due to a number of factors. Firstly, grain was initially very cheap to produce when compared to malt. Secondly, as we now know, that grain is lighter, hence, it appeals to much wider range of audience today. This is because the white spirits dominate today. And these are typical much lighter than a full bodied scotch malt. 1/3rd of the blended scotch produced is consumed in the United States. Thus, grain provides the lightness that is required to persuade the American palate. A typical blended whisky contains about 25 - 40 % malt and the remaining grain. Balantine's, J&B and Whyte & Mackay have a high grain content of nearly 70 to 80 %.

On the other hand, Johnnie Walker and Teacher's are two great blends, that contain a high malt content harbouring between 35 - 40%. This is the reason, the Indian Sub continent is a great market for these brands.

Additionally, blended scotch is generally a product of more than 25 different malt whiskies and another 10 grain whiskies. Whiskies from different regions, having different maturity levels, are blended together to bring about a unique blend, that the manufacturer feels caters to his audience.

To conclude this article, I'd say that blended scotch is a great drink. Before you go and purchase your next scotch bottle, remember to read about the different brands, most have their own websites. See what actually goes in the scotch. How much malt? How much grain? How many years has it been matured? In what casks? Then, pick one that suits your palate. There is no best scotch, only your most favourite one! :)

Wine Making Equipment Knowing What To Buy

2007-02-25T23:42:00.000-08:00

Winemaking equipment is not complicated equipment. You may have some of what is required to make wine already in your cupboards. With the beer and wine making supply stores that have opened in recent years, getting the right wine making equipment should not be a problem. You can purchase a winemaking kit to go with your wine equipment from these stores and then all you will need is the bottles and a wait of about 28 days. Sounds good!

You can check out what equipment is in a winemaking equipment kit by either taking a look at your local brew shop or do a search online and then list out what the kit includes. Take a look at your cupboards and see if you already have some of the equipment, depending on how much you have, compare the prices for the extra you would need to see if the equipment kit would be a better option. Remember, anything plastic you use must be food safe quality, that's most important. Often times by purchasing the winemaking equipment kit you will come out in front and the other thing to remember is many of the items will be that purchase only, you won't have to replace each time you make your wine.

A good winemaking recipe book could be included in the equipment kit but if not then you may need to purchase one of these. You could finish up with many of them after a time, they are a little like cookbooks there is always a better recipe in the book on the shelf, you know "the grass is always greener". When you are starting out with your winemaking, then these wine making recipe books will not go to waste. You will soon get into your own way of making your own wine.

Your winemaking equipment kit should include these items or something similar:

· A 30-liter or larger food-grade plastic container (similar in shape to a garbage can) with a non-airtight lid and a mark at the 23-liter point

· A 23-liter glass or food-grade plastic carboy

· An airlock and bung (a rubber stopper with a hole in it) for the carboy

· A hydrometer to check the specific gravity (sp. gr.) of the wine

· A long, narrow tube or jar to hold the wine while you're checking its specific gravity (generally the tube the hydrometer comes in works fine)

· A dairy thermometer

· A long piece (at least 1.5m or five feet) of food-grade plastic tubing

· A long spoon that can fit into the neck of the carboy and reach to the bottom

· A wine thief to remove the developing wine from the carboy without having to tip it

You will also need apart from the grape juice or whatever you have chosen to make you wine with the following:

· Good quality water, this normally means filtered water, not the chlorinated water from many town water supplies.

· Wine Yeast, this is best tailored for the type of wine you want to produce, use bread yeast only if you can't get the wine yeast. The results with bread yeast are generally not as good.

· A wine 'settler', you can use sterilized bentonite or isinglass and they should be readily available from the winemaking stores.

· Potassium sorbate, to stop fermentation, you can get this also at the winemaking supply store.

· Bottles and corks

· Campden tablets, these are used to help kill all the naturally occurring wild yeasts and undesirable bacteria in must, but they can also be used to make a sanitizing solution.

Winemaking can be such an enjoyable experience, get your winemaking equipment together and get going. Once you make your first batch and you enjoy the taste then you will be well on your way to becoming a home vintner

How To Create Edible Art For Your Soiree

2007-02-25T02:34:00.000-08:00

Imagine an edible work of art for your next cocktail party. This is a delicious how-to idea that can be adapted to the mood of your special event.

For a corporate event, perhaps a company logo or name would be appropriate.
For an engagement party, perhaps the names of the couple or their monograms.
For an artsy affair, how about a Miro-style abstract design?
The ideas are as unlimited as your imagination.

The concept is known as caviar painting and is actually quite simple. Give yourself two days and if you are artsy, you should find the process to be lots of fun!

For ingredients you will need:

cream cheese
butter
red caviar
black caviar
golden caviar
fine crackers
(and perhaps some additional items based on your chosen design)

For kitchen supplies you will need:

mixing bowl
mixer
spreading knife or spatula
stemmed cake platter
plastic wrap

Day 1: In a bowl combine 4 parts cream cheese and 1 part butter. Spread on a stemmed cake plate. Make sure to leave about a 1/4 inch edge. Cover with plastic wrap and refrigerate overnight.

Day 2: Remove plastic wrap. With a sharp knife, lightly trace the outline of your chosen design into the cheese mixture.

Fill in the design with red, black and golden caviar. Cover and refrigerate until just prior to your party.

Serve with crackers and flutes of bubbly champagne for an elegant, sophisticated soiree!

Your guests are sure to "ooh" and "ah" at the culinary artistry that went into creating this creative one-of-a-kind masterpiece.

The Art of Serving Caviar

2007-02-25T02:33:00.001-08:00

Caviar’s role as the premier delicacy of kings, emperors, and other heads of state stretches all the way back to the Persian Empire and the “Cake of Power” days of the delectable Sturgeon Roe. It’s hard to come by, even harder to pay for, and what many people might not realize, hard to prepare and serve.

The most important thing to remember is that when you buy caviar, you have a limited window to use it. Fresh caviar is good for at most four weeks. Though, if you decide to purchase pasteurized product, you’ll be safe for a while longer. After opening though, you’ll want to use your caviar as quickly as possible, within a couple days at most.

In terms of taste, caviar is a very fickle food. It’s incredibly tasteful, evoking every response in the various arenas of your tongue. However, you’ll want to make sure that when you serve it to guests, you don’t disrupt that taste by drowning it out.

The best way to serve your caviar is to leave it in the tin, surrounding it with ice. If you try to take it out and pretty it up, you risk breaking the grain and losing the flavors before it even reaches your mouth. Secondly, you want to make sure whatever you serve it with doesn’t offset its flavors.

As an hors d’oeuvre it is best served on lightly toasted bread or crackers, usually with butter. You don’t want the bread or cracker to be too hard or you will risk losing flavor once more. There is a common misconception that serving caviar with eggs or other strong tastes like sour cream or yogurt is a good choice, but more often than not you only succeed in completely drowning out the taste of your caviar in doing so.

In terms of beverage, there are a few different opinions on the matter. Firstly, there is the classical choice of Champagne with your caviar. Many find it to be too sweet though, once again taking away from the taste of the caviar, but the tradition is old and so too is the draw of that tradition. Vodka is another traditional pairing, cleaning your palate each time to taste in full the various flavors.

Caviar is a delicacy of the highest order, and accordingly it’s foreseeable to be confused or even nervous about how best to serve it. There are many aspects to take into consideration; its freshness, its palatability, the after taste, and how strong other flavors come across. Keep all of these in mind when serving to get the most and the best out of your caviar.

Caviar Varieties and Variations

2007-02-25T02:32:00.000-08:00

Since its discovery and rise to the top of the food ranks as one of the premier delicacies in the world, Caviar has been one of the most sought after rarities from the ocean. Going back to the days of Persia and its “Cake of Power” reputation, there has been a certain awe and majesty reserved for the Sturgeon from which the luxury is harvested.

There are, however more than a few different variations on that classic golden extravagance that flood the market these days. The sturgeon itself is nearly extinct for that very reason. American producers who make up over 75% of the market, are forced to look elsewhere for their Roe.

What do you look for when buying your caviar though? In America all caviar is labeled with which fish it’s derived from. Salmon is a commonly used substitute for the classic beluga sturgeon, but many find it unsatisfactory because it’s not pure caviar. For that, you might turn to French sources, a country in which you are disallowed from naming anything caviar unless it is harvested from the sturgeon specifically.

What are you looking for when you buy it? The lighter and large the caviar, the better it is generally graded and thus the more expensive it is. When buying, look for the grading on the packaging, where 000 is the lightest possible color and 0 is the darkest. The lighter it is, the higher it’s been graded. This applies mainly to the sturgeon derived caviar though, as Salmon or Lumpfish derived caviar is graded slightly differently, mostly due to its naturally different colors and size.

When buying caviar, it is possible to purchase either pasteurized or fresh variants. The pasteurized is naturally considered safer and doesn’t have quite the risk of bacteria or fungi that fresh caviar would, but is also not considered to be “true” caviar by enthusiasts. Generally after purchasing the caviar you can hold it for up to 4 weeks in refrigeration before opening, and two or three days after. Of course, with pasteurized caviar, you can stretch that time to a few months as it has been safely cleaned before shipping.

Your options for caviar are of course as wide and open as the market makes it, meaning for those that aren’t quite on the budget for a $120 jar of “true” caviar, there are American variations derived from less endangered species of fish, under different grading systems and pasteurized for you safety.

Grocery Savings - What Worked For Grandma Probably Won't Work for You

2007-02-25T02:26:00.000-08:00

Something that has not changed in this fast-paced technologically advanced time we live in is the simple need of most families to save money on their monthly grocery bill. But grocery savings in your grandma's time and even in your mother's time were not necessarily the same as grocery savings today.

How does such a fact impact you, today, in your quest for a lower monthly grocery bill? Simple. If you were raised by your mother (!), then you are probably still using her methods of saving at the grocery store.

Now you're paying attention.

In the last twenty years several things have changed in the way we shop for our groceries. Convenience food, once that little-used novelty, has morphed into, quite simply, the way we choose our food. I think my personal favorite in this category (I'm being a bit sarcastic here) is the friendly fruit snack. Don't get me wrong, we buy our fair share of fruit rolls, fruit chew-y things, and fruit-stretchy-pieces in our household. But let's be honest here. The grocery industry started with a highly nutritious and CONVENIENT food (a piece of fruit) and, well, changed it. Somehow along the way, we as consumers have begun believing this 'change' is more convenient (huh?), more tasty (yum...added sugar) and better for us all around (now we look for percentages of fruit...instead of a piece of fruit...which is one hundred percent fruit).

Now I know it's no accident that our thinking as consumers has changed when it comes to a piece of fruit. Huge amounts of money are spent every year through marketing campaigns to convince us to change our thinking.

And that's something that has changed quite a lot since mom and grandma's day in our friendly grocery store.

What used to be gentle persuasion is now serious business. Your grocery store wants your business so badly that your whole shopping experience is manipulated from the moment you walk in the door. Personally, I don't think this is such a bad thing. Grocery shopping has risen to the level of art in many stores, providing the consumer with a quite pleasurable experience.

Nonetheless, as an adult in charge of your family's grocery budget, you had better be paying attention or you can kiss all grocery savings goodbye.

I know my mom would've laughed at the idea that she was supposed to hand over extra money because someone had repackaged a piece of fruit. But then my mom cooked, too. She worked full time and came home every night and put a complete meal on the table.

What she didn't have to contend with was long commutes, rampant amounts of afterschool activities and a culture which was telling her kids daily that fast and yummy beats nutritious and cost-effective every time.

Today's mom is fighting an uphill battle if she wants her family to eat together more often than not and if she wants that food to be healthy and fit within her food budget. (If you would like more strategies on grocery savings, see the resource box at the end of this article.)

My mom gardened, froze and canned food. Today's mom needs to be a savvy label-reader and able to discern when 'convenience' means buying pre-packaged or when it is really more convenient for her to cook her own meal. Both can be true in our current food economy.

So...if you're still clipping coupons because your mother did, better get out a calculator and a clock to see what you are really saving on your groceries, and if it's worth your time to do it. (The answer is, it depends upon your buying habits and your family's eating habits.)

Today's consumer has to think on her feet and be aware that she is a player in the grocery game, whether she wants to be or not. It is not difficult to maximize grocery savings for your family, but you'll need to have the knowledge and resources to do the job. In addition, you need to give yourself permission to learn a few new tricks that can get your monthly grocery shopping done more efficiently plus save you money at the same time.

That's something I'll bet your mom would be delighted for you to learn.

Organic Food vs. Genetic Engineering

2007-02-25T02:23:00.000-08:00

It's always helpful to step back and take a look at things from an objective perspective, especially when we are personally involved.

Creating and sustaining an organic lifestyle means we are in the "center" of that activity, daily. Among all the other things going on in our daily lives, as moms, we are also trying to develop new habits for our family in regards to their health and well being.

So I thought it would be helpful for us all, myself included, to just take a step or two back and revisit the basic questions and reasons why we are pursuing an organic lifestyle to begin with.

What Is Organic Food?

Certified organic food is most commonly described as food grown and packaged without the use of chemicals, preservatives or additives. Food that is either completely or at least 70% all natural.

Another way to explain it, from a bigger picture standpoint is:

"Organic food is produced through a system that is based on ecological balance and humane care for the plants, animals and people that make up the farm environment."

One important reason to consider organic food, and an organic lifestyle, that I've not read much about previously, is genetic engineering. The Sierra Club site states:

"Eating organic food is one way you can avoid genetic engineering. All certified organic produce and ingredients are produced free of any genetic engineering"

What Is Genetic Engineering?

In layman's terms I would translate it to be the taking of genes from one species of plant and injecting another plant with those genes to force certain characteristics. For example, if you had a corn plant that was delicious and seemed to be resistant to pests, you would take its' genes and inject it into another plant of a different variety, in the hopes to force the taste and/or pest resistance onto the other.

Doesn't sound too bad, but when you understand the "risks" associated with genetic engineering, it doesn't sound so good either.

Here's a more technical description of genetic engineering and the associated risks:

"In genetic engineering technology, genes are isolated and transferred using a "gene gun" or a viral vector from one species into a foreign species, crossing over what is called the "species barrier." An example is the transfer of an insect-resistant gene from a soil bacterium (called Bacillus thuringiensis or Bt) into corn plants to confer insect resistance. This kind of genetic transfer never occurs in nature and cannot be achieved through traditional plant breeding methods. The new gene lands in a random spot in the genome of the recipient organism, and can disrupt normal functioning of that organism in unpredictable ways."

Risks of Genetic Engineering

Non-target insects, including ones that are beneficial to farmers are harmed by genetically engineered crops.

Genetically engineered organisms have harmed soil microorganisms, leading to stunted or killed crops.

Plants engineered to be insect- or herbicide-resistant can lead to resistance in weeds and insect pests. This means more chemicals or new genetic engineering.

New allergens and toxins are the potential result of genetically engineering food. Some are detected before market approval while others are not.

Pollen from genetically engineered crops can drift into wild environments and breed with wild relatives of crop plants.

The effects of this genetic pollution cannot be predicted. Once genetically engineered organisms are released into the environment they cannot be con-trolled and they cannot be recalled. Genetic pollution is irreversible.

So we can conclude that organic food is grown WITHOUT the use or need for genetic engineering. And if organic farming can help us avoid "genetic pollution", AND it's better for our health and well being, doesn't it just make good sense for everyone?

The Sierra Club article goes on to conclude that:

"The industrial approach is to "improve nature" and make food products exempt from natural systems and laws. Harmful consequences are corrected using new and more technologies, usually leading to further problems. In contrast, the organic approach is to understand these laws as much as possible and work with them. Organic farmers practice prevention, not correction."

I think any reasonable consumer, without a financial interest in the mass production of genetically altered foods would agree that when it comes to the foods we eat and the environment we need, "an ounce of prevention is worth a pound of cure".

Organic farmers, like organic moms, care about the food and sustaining the land for future generations. We all know, whether we want to admit it or not, what the large corporations who mass produce traditional food crops are most interested in.

The History of Caviar

2007-02-24T10:43:00.000-08:00

Caviar has long been around as one of the premier delicacies offered as hors d’oeuvres or spread on an appetizer for the delight of Emperors, Czars and now party goers the world over. From its roots in the Persian culinary arts, the Roe of most often a Sturgeon has a long and noble history.

The first people known to have eaten Caviar were the Persians living in what is now Azerbaijian in the glory days of the Persian Empire. The name of the delicacy as they called it, “Chav Jar” translates to “Cake of Power”, no doubt a pun of sorts on the manner in which it comes and those that are able to eat it. The delicacy was soon exported and as powers rose and fell in the world, so too did those that were able to afford and consume the fine dish.

The economic value and power of a jar of caviar continued well through the Roman Empire’s reign. It’s said that when caviar was served to the Emperor, it was brought in among garlands of flowers and heralds trumpeted its arrival. Czars of Russia were among the only given the luxury of its consumption during the glory days of their power, especially after Russia took control of the area in which the Persians first discovered the treat.

As far back as the 2nd century, during the highest power of Rome, a jar of Sturgeon Roe cost the same amount as 100 sheep. If you fast forward a couple thousand years to the turn of the 19th century, it was possible to find caviar in every bar, pub, and restaurant in New York served along side peanuts at half the cost. Of course, like any natural resource, the results of such ample supply are usual seen in the rapid loss of population in the animal from which it is produced.

Overfishing of the sturgeon has led to the sharp uptake once more of the premium on Caviar with the cost not quite approaching that of 100 sheep, but still costing a tidy sum in most countries. America produces nearly 75% of the world’s caviar right now, though it is to be noted that the labeling restrictions in the United States aren’t nearly as strict as in places such as France, where only the Roe of Sturgeon can be labeled as Caviar. Of course, the kind of fish from which the roe is harvested is always marked on the label on US produced caviar.

The fish itself, the sturgeon is nearly extinct because of the overfishing and rampant demand for its roe. As such, the premium for true caviar from the sturgeon is significantly higher than that of Salmon or Lumpfish. Since the dawn of its discovery, the Sturgeon has been a very special fish, hailed for the delicacy hidden inside in its Roe. World leaders for nearly 3000 years have partaken of the incredibly rare treat and shall continue to do so for many more.

Is Soya Safe?

2007-02-23T08:04:00.000-08:00

Do you consume soya?

This is a question regarding health concerns and soya which one of my readers emailed me, plus my answer. If you consume a lot of soya, you may find it interesting.

Question : I have been reading (from several sources) that Soya is not safe to eat, as it affects the thyroid gland amongst other things, is this so? I drink a lot of Soya milk and eat some Soya products as well.

I hate other milks so if I can't drink Soya milk then it's back to dairy for me, which I don't want to do.

Answer:

Soya bean protein is a good alternative source of protein to meat and eggs and has been favoured by vegetarians as a good alternative to meat. This is in evidence in our supermarkets with the huge range of meat alternative products which Soya tends to be the base ingredient. The production of Soya beans is now a billion dollar industry with the United States being the major producer. Soya oil is a poly-unsaturated oil, it contains the essential fatty acids - linoleic and linolenic, and it is free from cholesterol and has a low level of saturated fatty acids. Soya beans is high in B vitamins, iron, calcium, zinc and it is claim that it reduces the risk of heart disease, prostrate and breast cancer.

With these facts it is plain to see why Soya is thought of as a ‘super food’ but new research has put its ‘super’ status in doubt. The main concerns with Soya are the health problems which can be cause by high amounts of phytoestrogens and phytates which are present in Soya. High amounts of phytoestrogens are known to depress thyroid function and consuming large amounts of Soya can lead to goitre, hypothyroidism, and auto-immune thyroid disease.

My advice would be, if you like Soya, keep to low amounts of Soya in your diet. This Soya must be from an organic refined source, a lot of Soya today comes from GM crops and Soya containing products use a lot of chemicals in their production. Safe Soya products are fermented Soya products, such as soy sauce, tempeh and miso. If you are pregnant, suffer from thyroid disorders, digestive problems such as loose stools, bloating or irritable bowel syndrome, cysts, tumours, parasites, excess mucus or yeast sensitivity it would be wise to avoid Soya based products.

What are the alternatives to milk and Soya milk?

Well you can try goat’s milk, sheep’s milk, almond milk, rice milk and oat milk

West Bend Waterless Cookware - A New Wave

2007-02-23T08:03:00.001-08:00

The West Bend waterless cooker was a breakthrough idea when it was originated by the West Bend company in the 1920s. Described as a "waterless cooker," the object in question is a large pot with pans inset so that an entire meal could be cooked over a single burner. It was designed so the lid of the cooker had clamps that could prevent steam from escaping out of the pot while cooking the meal. This allowed for meals to be cooked without having to add any water, since the water from the food itself would remain in the pot because the steam could no longer escape.

The reason the words "waterless cooker" will almost always be hooked to the West Bend company is that in the 1920s, when the first example of waterless cookware was invented, the West Bend company not only had the patent for the hooks on the lid, but they also patented the name "waterless cooker."

It is still designed specifically for cooking that doesn't need to add water, but steams food based on the moisture that is already trapped within the food itself. The cookware is made from stainless steel that is specifically designed to evenly distribute and trap heat.

If this is the first time you have heard of this type of cookware, that may be because it is unique in many ways, and will most often be sold through "home parties," because how this type of cookware works is most easily explained through showing. While not often found at most retail chains, the advent of technology and online stores means more is bought over the web than ever before.

Some waterless cookware sets have a carbon steel layer at its core, which makes that variety appropriate for using specifically on an induction range. This type of cooking is increasingly popular because it doesn't matter what kind of an oven or range one is using to cook, using this cookware is energy-efficient. Since it is made out of stainless steel, like all cookware made of the same material, it will be durable.

West Bend waterless cookware is quality stainless steel, and not only is it energy saving, but because of the lower heat needed to cook, less nutrients are lost in preparation, meaning the food will be healthier for you while losing none of the taste. In fact, there are those who prefer the waterless cookware for many meals, claiming that it keeps more of the natural flavor and makes the food actually taste better.

While a long time has passed since the original idea for the waterless cookware came into being, it is an idea that has proven its worth over time. The West Bend waterless cookware still exists, is still going strong, and is favored by many as some of the best cookware in their entire kitchen.

Yoga Can Get Your Diet on the Right Track

2007-02-23T04:46:00.001-08:00

The ancient Indian sages were involved in intensive study and research into the nutritional value of food and one of the upshots of this was that they divided food into three categories which became known as Sattvic, Rajasic and Tamasic.

Tamasic food can be said to be in the lowest category as far as its food value is concerned and it is classed as being without quality prana (life energy).

Rajasic food is stimulating, possesses considerable prana and forms a significant percentage of the average person’s diet.

Sattvic food however, is the only category that fulfills the ideal food of the Vedic teachings. It comprises foods that are fresh and natural, and contain a high pranic or life content. Some examples are fresh fruits, nuts and vegetables.

The teachings encourage an adherence, in the main, to the Sattvic foods, balanced by a percentage of the Rajasic class, but an abstinence from foods that are classed as Tamasic; in that have little or no prana.

These ancient principles are still adhered to today and it has been amply demonstrated by contemporary food scientists at the Yogic Umachal Hospital in India that the ancient teachings are, in fact, quite valid.

Although modified to some extent, a simple parallel can be seen in the conclusions of Western nutritionists who recommend that people:

avoid lowest grade foods; those that are commercially produced using artificial flavorings, colorings and that contain chemical preservatives and additives
eat limited quantities of rich, highly spiced, highly processed and cooked food, as well as butter, cheese, eggs, chocolate, confectionery and other foods containing high levels of processed cane and beet sugar, and
ensure that a high percentage of the diet should consist of fresh fruits, vegetables, herbs, nuts and grains

The important difference is that modern diets still include great quantities of meats of all kinds. These are totally excluded in the Yoga diet for several reasons.

The traditional Yogic rule of nutrition excludes them as being devoid of life energy or prana—they are in fact classed as ‘dead foods’
Meats in quantity cause acidity and leave deposits of toxins in the blood that can cause arthritis and other diseases, depending upon the health of the animal whose flesh was consumed, and
Yoga adherents believe firmly that no one who loves animals would wish to kill them and eat them or even to foster their exploitation for human consumption

It is the over-riding altruistic reverence for all life that influences a tradition that precludes killing animals for food. The Yogi’s diet is therefore vegetarian.

This as well as other Yoga teachings and disciplines are incorporated into personal Sadhana according to the individual’s choice and understanding of health and spiritual matters.

Health Benefits Of Rice

2007-02-23T04:45:00.000-08:00

Rice (Oryza Sativa) has been used as a food for centuries; in fact it has been used for 6,000 years in China. Rice is the staple food in many Asian countries and China, Vietnam and Thailand are now major exporters of rice. There are over 8000 varieties of rice, they are generally categorised as short grain, medium grain or long grain rice. Brown rice tends to be the whole grain of rice with only the outer husk removed whilst white rice is milled and polished. Brown rice is more nutrient rich and is better for you than white rice which has had the bran and germ removed in the milling process. Popular varieties of rice are Arborio, Basmati, Sweet rice and Jasmine rice.

Brown rice has many beneficial health nutrients in it, it is best to eat brown rice rather than white because a majority of the nutrients within white rice have been destroyed in the milling and polishing process. Brown rice contains manganese which is great for energy and antioxidant protection, phytonutrients with anti-cancer properties which can protect against heart disease, magnesium which can help to protect against and reduce the symptoms of asthma, migraine headaches, heart attack, stroke and high blood pressure. The fibre content of brown rice can help to protect against and reduce the symptoms of atherosclerosis, colon cancer, constipation, diarrhoea and gallstones.

Nutrients

• Potassium
• Calcium
• Iron
• Magnesium
• Phosphorus
• Zinc
• Manganese
• Vitamin B3
• Vitamin B5
• Vitamin B6
• Folic acid

Benefits

• Good energy food
• Balances blood sugar levels
• Antioxidant
• Anti-cancer
• Lowers cholesterol
• Lowers high blood pressure
• Relieves constipation

Kidney Beans Nutrition

2007-02-23T04:44:00.001-08:00

Kidney beans originally come from Peru; the scientific name for kidney beans is ‘Phaseolus vulgaris’. Today kidney beans are used as a food source throughout the world as they are a good source of cheap protein; they are grown commercially in China, India, Brazil, Indonesia and the USA. The kidney bean is, kidney shaped, it is dark red in colour but there is also a white variety of kidney bean which is known as the cannelloni bean.

Kidney beans have great health benefits, the high fibre content makes them great at lowering cholesterol, preventing constipation, irritable bowel syndrome (IBS), diverticulosis and good at preventing a rapid rise in blood sugar levels which makes kidney beans an ideal for diabetics and hypoglycaemics. The fibre content coupled with the folate and magnesium content in kidney beans makes them great at preventing heart disease such as heart attack, strokes and peripheral vascular disease. Kidney beans have good iron content and are an excellent food for growing children, adolescents and menstruating women who tend to need a boost of iron in their diets. Kidney beans are an excellent source of protein and a healthier choice to meat or dairy products.

Nutrients

• Calcium
• Folic acid
• Magnesium
• Molybdenum
• Phosphorus
• Protein
• Potassium

Benefits

• Good source of potassium
• Good source of protein
• Lowers cholesterol
• High in fibre
• Digestive tract cleanser
• Promotes beneficial bacteria

Drawbacks

• May cause wind
• Raw kidney beans can cause food poisoning
• Kidney beans contain purines, if you are suffering from a purine-related problems such as gout or kidney stones, it is best to avoid or limit kidney beans in your diet.

Health Benefits Of Kale

2007-02-23T04:42:00.000-08:00

Kale is related to the wild cabbage which originated in Asia Minor. Kale belongs to the Brassica family, the same as cabbage and Brussels sprouts. It is a green leafy vegetable with an earthy flavour; there are different varieties of kale such as curly kale, ornamental kale and dinosaur kale.

Kale is packed full of beneficial health nutrients, in particular, sulphur-containing phytochemicals. Kale contains the organosulfur compounds, glucosinolates and methyl cysteine sulfoxides which have anti-cancer properties. The anti-cancer properties in kale are especially good at protecting against breast cancer and ovarian cancer. Kale is good for healthy eyes, it contains the carotenoids, lutein and zeaxanthin which help to protect the eyes from damage from ultra violet light, lutein rich food like kale are especially good at protecting against cataracts. The high content of beta-carotene thus vitamin A, in Kale also helps to protect against forms of cancer, emphysema and cataracts.

Kale is a good source of vitamin C which can boost the immune system and protect against colds, flu, asthma, osteoarthritis, and rheumatoid arthritis. Kale contains vitamin B6 and riboflavin which can protect against heart disease. Kale is a great source of calcium; it is a good alternative source to dairy products for calcium. Calcium is good for healthy bones and teeth. The high fibre content of kale is good for lowering cholesterol, balancing blood sugar levels, preventing constipation and protecting against colon cancer.

Nutrients

• Calcium
• Vitamin C
• Vitamin A
• Vitamin B6
• Manganese
• Beta-carotene

Benefits

• Anti-cancer
• Helps to lowers cholesterol
• Good for a healthy cardiovascular system
• Good source of folate
• Good source of calcium
• Helps to balance blood sugar levels
• Promotes healthy eyes
• Boosts immunity
• Prevents constipation

Drawbacks

• Kale contains goitrogens which can affect the functioning of the thyroid gland, if you have thyroid problems, it is best to avoid kale.

Eat More And Still Lose Weight

2007-02-22T15:44:00.001-08:00

Losing weight does not go hand in hand with feeling hungry all the time as some of you guys may worry about. Now I know you need to keep your stamina up (wink wink) so here are some healthy weight loss principles which will allow you to eat and lose weight – yes really! Let’s call it the eat more guide.

So eat more…………

Fruit and veg – Low in calories and fat but jam packed with lots of nutritional benefits. Use to bulk out a meal to fill you up or snack on fruit throughout the day to stop the hands delving into the biscuit tin mid morning!

Fibre – Helps the whole digestive process, plus wholegrains keep you feeling full for longer as they are a lower GI food (if you don’t know what I’m on about now just trust me on this one). Simple switches like trading in the white bread for brown or having wholegrain pasta and brown rice will have the pounds dropping off without you even feeling like you are trying.

Protein – Great if you are trying to build up muscle plus protein will keep you feeling full up for longer. So if you find you are snacking during the afternoon try adding more protein to your lunch. Add tuna, chicken or prawns to your sandwich or maybe a pasta salad and you’ll lose fat and retain more lean body mass. Some people, when dieting will end up losing muscle as opposed to fat if they are not careful, which is something I guess you lot don’t want.

Dairy – Go for the low fat varieties e.g. low fat yogurts, semi-skimmed milk, low fat cottage cheese. The result - strong bones, you’ll be thankful of that later on. Plus all that good bacteria in yoghurts will help keep you healthy.

Water – I know you are always being told to drink your 2 litres a day but that’s because it really does make a difference. It will raise your metabolism, and have your body working at its optimum. Plus thirst can often be mistaken for hunger as the trigger signals are the same for both. So keep sipping that water and you will reduce your calorie intake without even being conscious of it.

Boost Your Metabolism

2007-02-22T15:42:00.000-08:00

From the viewpoint of diet and weight loss, metabolism is the process whereby the body converts food into energy (or uses it for bodily repairs) or stores it as fat for future use. In simple terms, if we have a faster metabolism we burn calories more efficiently and store less fat. If we have a slower metabolism we burn calories less efficiently and therefore store more calories as fat. So knowing this, I thought you might like a few tips on how to speed up your metablolism.

Don’t Starve

Don’t be fooled into thinking that to lose weight you have to go hungry. If you override your body’s natural call for food, you could be doing more harm than good to your waistline. If you ignore your body’s hunger signals then your body will go into starvation mode and will conserve energy as opposed to burning it off as it doesn’t know when it will next be fed again. By getting in tune with your body and letting it know that food is always going to be available then your metabolism will work faster to burn off fat as it will know that there is no need to hang on to it.

Spice things up

Research has been done into the effects of eating hot spicy foods. It has been found that spicy foods raise your body’s temperature and increase your heart rate. Both of these require energy to do so and, therefore, your metabolism is raised. So don’t be frightened of those chillis.

Ditch the Decaf

Although we are always being told to reduce our caffeine levels, many believe caffeine is a metabolic stimulant.

Get your heart pumping

By doing regular exercise which increases your heart rate, as well as improving your fitness levels you are also increasing the number of calories you burn off each day.

More muscle

Your metabolic rate is partly determined by your muscle mass. In general, the more muscle we have, the higher our metabolic rate; the less muscle we have, the lower our metabolic rate. For every extra 1lb of muscle you have, your body uses around an extra 50 calories a day! This means an extra 10lb of muscle will burn roughly an extra 500 calories a day without you doing anything - and that's a sufficient amount to lose 1lb in a week. Therefore a great way to increase your metabolic rate is to add weights to your workouts.

When following a weight loss plan, be careful to lose the pounds at a steady pace (no more than 2lbs a week) or it is likely that you are in fact losing muscle and therefore slowing down your metabolism.

Changes for Healthy Eating

2007-02-22T12:54:00.000-08:00

Eating healthy doesn't mean that you have to scrap all of your favorite foods and start eating only fruits and veggies. That's the idea most of us have when we think of "healthy foods," and what has kept us away from changing the way we eat. Eating healthier can be quite simple and not doesn't have to be fruits and veggies only. Simply changing the way we prepare our favorite foods can make a big difference. The following are some tips on how you can go from unhealthy to healthy with minor changes.

Gradual Elimination

Sounds scary, doesn't it? Really it's not. The easiest way to get used to a healthy version of food and/or beverages is to gradually add it to your diet. For example, instead of making a sudden switch from whole milk to low fat or skim milk (because if you suddenly make the switch, your taste buds are going to scream, "Ewww!"), try making a gradual switch. Buy a half gallon of whole milk and a half gallon of 2% milk, pouring yourself a glass of 1/2 whole milk and 1/2 2%. Little by little, add more 2% until you're drinking completely 2% milk. Then start the process again with 2% and skim milk. Before long, you will be drinking purely skim milk. See? That's wasn't so bad. This will work with anything, including butter, sweeteners, cheeses, cream cheese, etc. Just eat less and less until the food or beverage you're trying to cut out is gone.

Spice It Up

Another misconception is there is no way to get delicious flavors in our meals unless we use fat, butter, and/or sugar. This is where spices and low-calorie condiments come into play. Spices increase the flavor of foods with no effect on nutrition, especially when you use more than just salt and pepper. If you already use spices, consider expanding your spice choice or use several spices in a dish. Spices can make a big difference, taking bland to flavorful, and trying different spices can be fun! A few suggestions in getting you started are: cinnamon, nutmeg, cumin, crushed red peppers, oregano, garlic salt or powder; and lemon juice.

Take Your Time

Some people can completely and permanently remove foods or condiments from their diet overnight, but most of us seem to rebel, which makes eliminating = we crave unhealthy foods more than ever. For us normal folk who can't eliminate overnight, our tastes and habits do not change quickly, but to successfully stick to a change in our diet, we have to change our tastes and habits. Experts state over and over that it takes at least 3 weeks for a new behavior to become a habit. So cut yourself some slack, take your time, and keep trying. You will find that after some time, your new healthy habits will become second nature.

Clinical Nutrition Designed For Specific Diseases

2007-02-22T10:47:00.000-08:00

When you walk down the aisle of your supermarket, have you ever wondered who makes that product that you eat? Sometimes you buy a food that keeps you alive. Novartis Medical Nutrition is one such company that produces clinical nutritional supplements to maintain and improve the health and well being of millions of patients and consumers in a medical facilities (such as hospitals or nursing homes) or at home.

Previously, clinical nutrition focuses on caloric intake, but modern science now creates highly specialized disease-specific products to treat Diabetes, Oncology, Digestive Health, Obesity, Surgical and Critical Care, Malnutrition, Dysphagia, Wound Care, and Pediatric Nutrition. Healthcare professionals and scientists are highly involved in these developments.

These specialized products are very familiar to the doctors, nurses, dieticians, and caregivers administering these live saving nutritionals. Many of these products can be taken orally by mouth or tube fed through the stomach or nasal tube.

Diabetes affects approximately 17 million people in the United States and 800,000 are newly diagnosed each year. It is important to treat this disease in its early stages as it is the seventh leading cause of death. Boost Diabetic is designed to meet the special dietary challenges associated with patients with Diabeties. It incorporates certain nutrients such as arginine, vitamin's C, E and chromium to improve blood glucose levels and aid in preventing the long-term medical problems associated with diabeties.

Cancer takes the lives of more than 7 million people worldwide each year. With cancer treatment, you body is under attack, and becomes very weak. Weight loss and muscle wasting is known as cachexia. Resource Support was created to promote energy, help in the healing process, and build muscles when the body needs it.

Dyshagia is a swallowing disorder commonly as a result from strokes, brain damage, or anorexia. Since the patient can not swallow malnutrtion and dehydration can occur. Resource ThickenUp can modify the consistency of liquids which reduces the risk of aspiration and respiratory complications. Solid foods need to have a change in consistency so that the patient does not choke during feedings.

One such producer of these life saving products is Novartis Medical Nutrition manufacturers and distributes its clinical nutrtional products products in Minnesota with several distribution centers across the country. The other manufacturing plant is located in Osthofen, Germancy. It’s Headquarters is located in Nyon, Switzerland. They employ 2,500 people worldwide and Novartis Parent Corporation employs about 100,735 people worldwide

Ross Products was found in 1903 by Harry C. Moores and Stanley M. Ross. Ross Products is a division of Abbott Laboratories, and the Chief Executive Officer is Miles D. White and employs about 65,000 people. Currently Ross is the largest of the manufacturers of clinical nutrition.

Nestle will become the second largest producer of clinical supplements after it's merger with Novartis is approved this year. It's headquarters is located in Switzerland.

For more information on clinical nutrition please visit www.cwimedical.com.

Health Benefits Of Avocado

2007-02-22T10:45:00.000-08:00

The name ‘Avocado’ comes from the Aztec word ‘ahuacatl’, avocados are also referred to as the ‘Alligator Pear’ because of there shape and leathery skin. Avocados are the fruit from a tall evergreen tree called the Persea Americana, there are many different varieties of avocado and they generally fit into three main categories, the West Indian, the Guatemalean and the Mexican which all differ in size and flavour.

The avocado is packed full of nutrients, the flesh of the fruit is a rich source of vitamin E and potassium. It has the highest protein content of any fruit, the avacado only begins to ripen when it is cut from the tree.

Avocado contains a monosaturated fat called oleic acid, this is believed to lower total and LDL cholesterol levels and promote the good HDL cholesterol, it also protects against breast cancer. Avocados can help to protect against high blood pressure, heart disease and stroke because of they have a high content of the mineral potassium which guards against these diseases. The high concentration of carotenoids and tocopherols within avocados are known to protect against prostrate cancer.

A word of caution, some people who have latex allergies may also be allergic to avocados because they contain an enzymes called chitinases and are treated by a gas called ethylene to induce ripening.

Nutrients

• Copper

• Beta-carotene

• Folic acid

• Iron

• Phosphorus

• Potassium

• Vitamin B3

• Vitamin B5

• Vitamin E

• Vitamin K

Benefits

• Easy to digest

• Prevents anaemia

• Good acid-alkaline balance

• Good for the blood

• High in monosaturated fats

• Good source of vitamin E and potassium

Drawbacks

• High in calories

• Can cause an allergic reaction in people who are allergic to latex

Health Benefits Of Almonds

2007-02-22T10:42:00.000-08:00

When we eat an almond nut, we are technically eating the seed of the fruit from the almond tree. The almond nut is off white in colour and oval in shape, it is covered by a thin brownish skin and then the hard shell. There are two types of almond, sweet and bitter almond; it is the sweet almond that we eat. Bitter almonds are used for almond oil and it is this oil which is famously used in the liqueur Amaretto. Almonds are thought to originally come from the regions of western Asia and North Africa; they are an ancient food which has been eaten since ancient Greek and Roman times. Almonds are now typically cultivated in the Mediterranean countries and also in Spain, Italy, Portugal, Morocco and also in the American state of California.

Almonds are packed with protein and help to prevent diseases such as gallstones, type 1 diabetes, colon cancer, heart disease, high blood pressure, atherosclerosis, cholesterol and aid weight loss. They are a good source of manganese, copper and vitamin B2 which help to fight against the health damaging free radicals and increase oxygen-based energy production which promotes the antioxidant molecule, glutathione. The flavonoids in the skin of the almonds, together with the vitamin E which is in the flesh of the nut, make almonds when eaten with the skin on, an extremely powerful antioxidant food with a double whammy effect.

Nutrients

• Calcium

• Dietary fibre

• Folic acid

• Magnesium

• Phosphorus

• Potassium

• Tryptophan

• Vitamin E

• Vitamin B2 (Riboflavin)

• Vitamin B3

• Zinc

Benefits

• Good source of protein and minerals especially for vegetarians

• Contains the anti-cancer agent leatril

• Very alkaline

• Excellent source of vitamin E and B vitamins thiamine and niacin

Drawbacks

• Immature almonds can contain cyanide-producing compounds

• High in calories

• Some people may have an allergic reaction

Health Benefits Of Bananas

2007-02-22T10:41:00.000-08:00

Bananas are the fruit of the banana plant which grows to 26 feet in height, bananas grow in cluster which are then separated into groups known as ‘hands’ of up to 25 bananas. Bananas are thought to have been native to Malaysia but are now grown commercially in Costa Rica, Mexico, Ecuador and Brazil. The banana is an elliptically shaped fruits with creamy firm flesh inside, the banana skin is very easily peeled. The two main groups of the banana are the sweet banana and the plantain, the sweet banana tends to be yellow in colour and is eaten raw as a fruit whilst the plantain tend to be green in colour and is used like a vegetable and is cooked because of its starchiness.

Bananas have a high content of potassium and fibre which can protect against diseases such as heart disease and high blood pressure and promote healthy bones. Bananas have substances in them which produce a thicker protective mucus barrier in the stomach as well as eliminating bacteria within the stomach. This two pronged attack helps to protect against stomach ulcers. Bananas have a high amount of the soluble fibre pectin which can aid digestion and combat constipation. Research has shown that by eating bananas regularly you can reduce the risk of developing kidney cancer.

Nutrients

• Beta-carotene
• Potassium
• Tryptophan
• Vitamin C
• Vitamin B6
• Vitamin K

Benefits

• Lowers cholesterol
• Removes toxic metal from the body
• Helps ulcers
• Aids sleep
• Mild laxative
• Anti-fungal
• Antibiotic properties
• High in potassium

Drawbacks

Unripe bananas can cause wind

Health Benefits Of Asparagus

2007-02-22T10:39:00.000-08:00

Asparagus is a highly prize perennial vegetable which is considered as a delicacy, it is a member of the lily family and originally comes from the eastern Mediterranean region but is now grown commercially in countries such as the United States, Mexico, Peru, France and Spain. It is the succulent and tender green spears of asparagus which are eaten. The main varieties of asparagus which are eaten are the green, white and the less common purple variety.

Asparagus has many health benefits, the high folate content makes it an excellent food to eat if you are planning pregnancy or are pregnant, this will help to guard against birth defects. The high folate content in asparagus will also protect against heart disease. The high potassium and low sodium content together with the active amino acids in asparagus gives it its diuretic properties. The active amino acid in asparagus is called asparagine, asparagine is one of the components which helps to produces the strong smell in urine which is associated with eating asparagus. Eating asparagus will promote a healthy gut; this is because it contains a special carbohydrate called inulin which promotes the friendly bacteria within the large intestine.

People who are suffering from gout or kidney stones should be aware that asparagus is high in purines which can lead to the accumulation of uric acid and should limit their intake of asparagus.

Nutrients

• Beta-carotene
• Folic acid
• Phosphorus
• Potassium
• Vitamin C
• Vitamin E
• Vitamin K

Benefits

• Mild laxative
• Stimulates the kidneys due to its asparagine content
• Antibacterial
• Rich source of folate
• Diuretic

Drawbacks

• Contains purine, do not consume if you are suffering from gout or kidney stones
• Can make urine smell

Alfalfa Sprouts

2007-02-22T10:36:00.000-08:00

Alfalfa (Medicago Sativa) is a perennial flowering plant native to Iran which lives from five to twelve years, it is also known as Lucerne, Purple Medick and Trefoil. It looks similar to clover with clusters of small purple flowers. Alfalfa is now grown throughout the world as forage for cattle but in sprouting form, it has many nutritional benefits to humans.

Alfalfa produces pale, fine green spindly shoots; these shoots are packed with starches, oils and nutrients to help the plant grow. These nutrients convert in to vitamins, minerals, enzymes, proteins and sugars which make them an extremely good food source. Sprouting beans tend to produce less wind when digested than beans that have not sprouted because the germination process uses up the indigestible sugars in the seed. Alfalfa sprouts can be bought in the shops but they are easily grown at home in jam jars within six days.

Alfalfa sprouts contain concentrated amounts of phytochemicals which can protect us against disease such as pancreatic, colon and leukaemia cancers, osteoporosis, fibrocystic breasts tumours, high cholesterol, arteriosclerosis and cardiovascular disease and symptoms associated with PMT and the menopause. If you are trying to give up smoking, alfalfa sprouts are a good food to eat, this is because they are an alkaline food and research has shown that alkaline foods reduce the amount of nicotine depleted in the urine which reduces cravings.

Nutrients

• Beta-carotene

• Calcium

• Magnesium

• Phosphorus

• Potassium

Benefits

• Low in calories

• Reduces inflammation

• Stimulants the immune system

• Detoxifies

• Aids sexual activity

• Easy to digest protein

• High in antioxidants, saponins and phytochemicals

• Prevent DNA destruction

• Protect from the ongoing effects of aging

Drawbacks

Some people may be allergic to alfalfa sprouts especially those suffering from lupus.

Cool, Clear Water

2007-02-22T10:34:00.000-08:00

Drinking water is essential to humans. Adults lose about 10 glasses of water daily. Some is replenished in the food we eat, and some is replenished in beverages, but most is replenished in the form of drinking water.

Some people are claiming that room-temperature drinking water is the only good water. Others claim it should be warm – or icy – or cold drinking water. Who is right?

In “Cool Water”, song writer Bob Nolan sings:

All day I face the barren waste

Without the taste of water,

Cool water.

Old Dan and I, with throats burned dry,

And souls that cry for water,

Cool, clear, water.

Cold Drinking Water

Old Dan and his rider were dying for cold drinking water. In fact, a few days without water, and both would literally be dead.

More than two thirds of a human’s weight is water. The human brain is 95% water and human blood is 82%. Old Dan’s rider would show signs of dehydration if he lost as little as 2% of his body’s water. His short-term memory would grow fuzzy. He would have trouble focusing on small things and experience daytime fatigue, commonly caused by dehydration.

They needed drinking water – preferably, cold drinking water.

Why Cold Drinking Water?

You may have heard that drinking water should be taken warm, even in hot weather. There are benefits, however, to choosing cold drinking water.

* It is more refreshing.

* It is more easily absorbed into your blood.

* It may burn more calories.

* It has zero calories, unlike other drinks.

Myths about Cold Drinking Water

For many years, people have circulated various myths about cold drinking water. These have no scientific basis, but are offered here for your information.

* Myth #1: Cold drinking water after meals causes cancer by solidifying ingested fat, slowing digestion, and lining intestine walls with the fat. Actually, body heat cancels out any effects of cold food or water.

* Myth #2: Cold drinking water after eating fruit is bad for you. This one, around since at least 1923, is probably based on the truth that too much beverage, at any temperature, may dilute digestive juices.

* Myth #3: Cold drinking water harms delicate stomach lining. Currently on the Internet, this has no truth. Stomach lining is extremely robust, as it must be to withstand the highly caustic digestive acids.

For years, health experts have recommended that average adults have at least eight glasses of water daily. That amount should be increased if you exercise, if the weather is hot, or when humidity is low. Overweight adults, who require more water, should add an additional glass for every 25 pounds of excess weight in order to speed metabolism.

The body needs water, and the most important question for most people is not whether the water should be warm or cold, but whether they are drinking enough.

You Get All Necessary Amount Of Nourishments And Vitamins If You Eat Vitamin Health Food

2007-02-22T01:12:00.001-08:00

Your body need vitamins for a variety of human organism functions. Vitamins are a substance essential in very small quantities for your healthy nutrition. Since your body does not make enough vitamins naturally, your primary source for these substances should be food.

Vitamin deficiency (extremely low levels) and even poor intake of some vitamin can negatively affect natural body self-protection against infections, increase risk for birth defects and diseases such as cancer, heart disease, and osteoporosis (thinning of the bones). On the other hand too much of certain vitamins especially A and D, can results in toxicity, which causes negative effects such as headache, nausea, and diarrhea. You might get to much of them if using vitamin supplements without doctors advice. Unless you really know what your body vitamin needs are.

But in health food concentration of vitamins is lower than in chemically made pills. This way you can not overdose them, either you will not suffer any diseases appeared from vitamin deficiency. Various health food eaten regularly (every day) will supply you with a whole variety of vitamins. Variety is essential for your body being vital and healthy as a whole. This way you will get different and equally important kind of vitamins.

Ways to get all necessary vitamins is from whole foods - fruits and vegetables are your the best friends revitalizing your body. Also grains, dairy products and lean meat contains some vitamins. Whatever food you choose for your healthy wellbeing just make sure to keep the quality and the variety.

Why Do I Love Cooking…The Four F's

2007-02-22T00:54:00.001-08:00

There are many reasons to love cooking. I boil (pun intended) my favorites down to four, all beginning with F:

1. Fun: Cooking is not just something that we have to do in order to eat on a daily basis. It can be fun too! Think about when you bake a cake, who doesn't love to lick the frosting off the bowl? Or when you're mixing all the ingredients together to make cookies, choosing whether to put chocolate chips, raisins, almonds, walnuts, coconut, dried cranberries, or M&M's into the bowl. There are endless opportunities to have fun while you're cooking...and then you get to eat!

2. Friends: Cooking with friends makes the whole experience infinitely better. It's always more fun to cook while chatting, listening to music, or just being with someone else. And sometimes it makes things go more quickly, so you can eat sooner! Making food is an enriching experience, and who better to share it with than your friends.

3. Family: Cooking is one of those activities that can bring a whole family together. Everyone can participate, from the mother and father working diligently on the main dish, the grandmother whipping up the dessert with the help of her grandkids, who are stirring the ingredients and licking the sides of the bowl, and the aunts and uncles watching over the steaming side dishes. It is an experience that can be shared by the entire family.

4. Food: What would cooking be without the food?! The joy of cooking is that you can make whatever you want, whenever you want, for whomever you want. You can make the food spicy, savory, sweet, or sultry. You can boil it, steam it, broil it, bake it or flambé it. You can serve it raw, medium rare, a la mode, on ice or on fire. There are so many choices of food, endless tastes and flavors that can be mixed together to satisfy those who will eat anything to those with a refined palette. And the best thing about cooking is that right after you have food to eat!

Cooking does not have to be a chore. It can be an enjoyable experience that is fun, with friends and/or family and good food.

French Food and Its Regional Influences

2007-02-22T00:48:00.000-08:00

In some regions people contained there regional specialties but most of them became famous and enjoyed all over the world. In their own region of origin you can mainly find their specialty with more quality of preparation and ingredients, even if you can find them throughout France. In each region they have also their typical way of choosing the ingredients and cooking their meals. For example Tomatoes, different kinds of herbs and Olive oil are a must in the Cuisine in Provence.

Here are a couple main influences of regional cooking:

* Economic conditions and history: The economic conditions, lifestyle and the culture of course have formed the local food traditions in different areas. Firm cheeses are found in the mountain regions since that over difficult and long winters they can be preserved. In the history when we speak about economy, we find that in some limited areas this firm cheeses are also the main means of support for a lot of homes since they can be produced in the mountains for the livestock. Over several centuries the economic prosperity of the region of Burgundy was great due to their excellence in raising cattle and that also helped them to provide their rich cream sauces and meat dishes.

* Local availability: Fresh local ingredients that are not transported for long distances are of better quality and are the basics of the best food and of course the French nation of gourmets knows that. For example, the community of areas where herbs and fruit grow easily will use them in their local cuisine. Likewise, inland areas don`t really use a lot of sea fish but on the contrary Northwest coastal places of France like Normandy and Brittany offer a typical way of eating sea fish meals.

* Immigration and neighbouring countries: The neighbors cuisine is formally incorporated in areas of France which border onto other countries. Near to the Italian border for example it will not be surprising to find Italian dishes. Because of immigration, the North African people residing in the South of France are letting enjoy the French people of their original African dishes. And also after various wars the border of Germany has been moved back in the area of Alsace but until now you find the German « Sauerkraut » and wine that became very popular in that kind of areas.

You will find in all parts of France, both in homes and in restaurants, a great range of dishes far extending beyond the regional specialities. However you will always remark the local influences in terms of cooking and ingredients. Local recipes and ingredients seem to be the best cooking and the most available in its own region. Therefore, the types of food one desires to enjoy is a great consequence of the choice where to visit or live in France.

These are a couple of examples:

* Fresh water fish is consumed in the inland areas, like in the Loire Valley, while sea food is preferred in the Mediterranean and near the Atlantic coast.

* The hot climate throughout the south, favorites the use of fruit and vegetables.

* The « Sauerkraut » and beer have been influenced in the northeast of France, like in Lorraine and Alsace, by the German.

* Apples, crème fraiche (soured cream) and butter are used in the cuisine of northwest France.

* Tomatoes, herbs and olive oil are mainly used by the French Mediterranean.

Tomato Alfredo Sauce with Artichokes

2007-02-21T10:21:00.000-08:00

INGREDIENTS

1 (14 ounce) can artichoke hearts in water
2 tomatoes, chopped
1 onion, chopped
1 cup fresh sliced mushrooms
1/2 cup chopped fresh basil
1/2 cup whole milk
2 tablespoons all-purpose flour

DIRECTIONS

Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

Baked Ziti II

2007-02-21T10:13:00.000-08:00

INGREDIENTS

1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Vegetable Garden - Why and How to Grow Vegetables

2007-02-21T10:00:00.000-08:00

Planning, planting, growing and harvesting a vegetable garden can be great fun for the whole family. And while you are having fun, you will be growing your own food. Having your own vegetable garden can be a very satisfying undertaking and is an excellent way to teach your children about responsibility as well.

Vegetable Garden Benefits

There are many benefits to planting your own vegetable garden and one of the most obvious ones is the harvest.

When you plant a garden that grows well, you will be able to enjoy the vegetables when they are ripe and, along with pleasing your taste buds, this will also please your grocery bill as well. Growing your own vegetables is much cheaper than buying them, so gardening will leave you with some extra money each month.

Some other benefits of having your own vegetable garden are relieving excess stress and exploring your creativity with plants.

Gardening can be great fun for the whole family and you can give your children their own gardening tasks to keep track of, as well. This will also provide a great means of exercise for the entire family.

Where Do I Plant It?

If you want a quality vegetable garden that will produce well, you are going to have to choose your garden site carefully. Make sure that your garden site gets plenty of sun each day to help your plants grow as they should.

If you do not have enough sunlight hitting your vegetable garden, it will more than likely be a flop. You should also choose a garden spot that will get enough water.

Be sure that water will not just sit in certain areas, but that the water will be able to get to the entire garden. If you are short on rain, you may have to water the garden yourself. Also try to find a garden site that has rich, healthy soil to ensure that your plants grow well.

Choosing Which Vegetables to Grow

There are many vegetables to choose from for your vegetable garden but you need to keep in mind which vegetables you like and how easy they are to grow. If your family does not like beets, you should probably choose something else to grow in your garden.

If this is your first time having a vegetable garden, you may want to stick to vegetables that are easy to grow such as tomatoes, green beans, carrots, lettuce, peas, squash and corn.

Vegetable Gardening Tips

Once you have your vegetable garden planted, you want to make sure that you keep up with the garden to be sure you get the best growth possible. It is important that you keep the weeds out of your garden, since weeds can take away nutrients and water from your plants.

You should also be sure that you do not water your garden too much or you can kill your plants with too much water. When you plant your garden, you will want to leave adequate space in between your rows so that you can cultivate your plants to stimulate growth.

If you plant your garden in a great place and make sure that you take care of it faithfully, at the end of the season, you will reap the benefits of your hard work. When you sit around your table enjoying the wonderful fresh vegetables, it will be with the pleasure of knowing that your vegetable garden was a job well done.

How to Make A Cheap and Easy Chocolate Lover's Gift Basket

2007-02-21T09:59:00.001-08:00

Gift baskets will always be popular and a great idea to give as a gift. People love to receive gift baskets. Making your own chocolate lover's gift basket is cheap and easy.

You can fill it with a variety of inexpensive items and there are lots of choices.ou can easily customize each chocolate theme gift basket to your recipient.

I've put together a few great ideas for making a chocolate lover's gift basket, complete with instructions on how to make them. You can make inexpensive gift baskets or expensive gift baskets depending on your budget.

First make a list of your recipient's hobbies and interests. List everything you can think of.

Suggestions: sports, books, television shows, in-house hobbies, outdoor recreation, camping, workshop, enjoy working with tools, golf, fishing, computer-related, environment friendly, golf, and tennis.

Also relaxation, food, wine, spa, bath and body, fruit, cookie, crafts, gardening, etc. You can tie in any interests into your chocolate theme. These are just a few ideas.

You can find many inexpensive items for use in making your gift baskets or filling your gift baskets, at 'dollar' stores, craft stores, party stores, discount outlets, flea markets, close-out stores, etc.

For gift containers you can use: any type of basket, wicker basket, straw basket, bucket, laundry basket, plastic container, toy dump truck or other large toy truck, purse, tin, Christmas tin, seasonal container, large tea pot, large upside-down hat, or plastic storage container-put lid underneath.

Other items might be: extra-large coffee mug, boot, potted plant holder, wire basket, large pasta bowl, large popcorn bowl, cooking pot, clay pot, tackle box, colander, small wagon, skillet, antique trunk, champagne bucket, hamper, Asian-style trunk or picnic basket.

For gift basket liner you can use: tissue paper, shredded paper, shredded newspaper, tea towels, dish towels, hand towels, kitchen towels, colored towels, colored napkins, placemats, diapers, baby blankets or fabric pieces.

For gift basket filler you can use: shredded colored paper, straw, Easter basket grass, crumpled newspaper comics, a bed of wrapped chocolates or other wrapped candy.

For items in the container it'll depend on the specialty or theme of the gift basket - in this case Chocolate! With chocolate it's best not to include any fragrant items, unless they are wrapped in such a way that they don't give off any fragrance. Here's a small random sampling to give you some good ideas:

Gift certificate for massage or spa visit, gift certificate to favorite store, gift certificate for restaurant, loofah, CD of nature sounds, favorite artist CD, DVD of newer release movie, how-to video or CD, handwritten poem, watch, framed photo, inspirational book, spa pillows, bath pillows, spa supplies, or a small fluffy towel.

Also flavored teas, green tea, specialty tea, herbal tea, biscotti, tea infuser, healthy snacks, fancy chocolates, boxed chocolates, chocolate bars, hot chocolate mix, specialty coffee mix, homemade chocolate chip cookies, homemade brownies, chocolate fudge, and Ghirardelli chocolates.

Or chocolate covered raisins, chocolate covered strawberries, Hershey chocolates, dark chocolates, white chocolates, chocolate bars, chocolate covered cherries, Belgian chocolates, chocolate mints, and chocolate covered pretzels.

How about miniature or giant-size chocolate animals, gourmet chocolate candies, Tootsie Rolls, nuts, homemade chocolate-based cookies, pre-packaged chocolate food items, brownie mixes,and chocolate chip cookie mixes.

And wooden spoons, your best chocolate chip cookie recipe, your favorite hand-written chocolate recipes, chocolate dessert recipes, chocolate fudge recipes, hot chocolate or cocoa mixes in fancy packets, coffee mug for cocoa, movie tickets and cinnamon sticks.

You can use as many chocolate items as you like. You can make your basket with all chocolate items or mix in a few non-chocolate items.

For gift basket wrapping you can use tulle netting or I like to use cellophane wrap. You can buy it in large rolls. Look for specialty packaging outlets where you can buy it wholesale.

Tie off the wrapped basket with ribbon. Wired fabric ribbon is best if you have it. For bows: You can use pre-packaged bows but making your own bows is easy and the best if you can do it. Use a large or huge bow.

Assemble all your gift basket items, tools you need, etc. Now line your selected gift container. Now stuff the selected filler into the gift basket to give added height to your items. Place, layer and arrange your selected items on the filler in the gift container. Put the larger items in the back, the smaller items in front.

Fill in the holes or prop up with more filler (shredded paper, Easter basket grass, wrapped chocolates, napkins or holiday napkins etc. Also you can use 'picks' of artificial flowers to fill in space.

Place your cellophane or other wrap under the gift basket. Center the gift basket on the wrap. Bring the cellophane or other wrap over the top of the gift basket and tie it with ribbon and or a beautiful bow! Use ribbon and bows to match your theme colors. Tuck a card in the ribbon and that's it!

You can find fabric or wired ribbon cheaply at Costco-- especially in the fall prior to Christmas but often throughout the year in some stores. You can shred paper in a paper shredder. If you're going to need a lot of cellophane you can purchase it wholesale through the packaging specialty stores throughout the U.S. but should be easily found in craft stores.

General tips: Try to use non-perishable items. Use freshly packaged food items, because even packaged crackers and cookies can go stale in a couple of months. You can find filler flower 'picks' at garage sales for pennies. If you buy wholesale they are usually around a dollar each.

Also there's nothing like learning how to make gift baskets from a video or DVD for making cheap and easy gift baskets. You can view it over and over again and share with your children, other family members and friends.

You can even charge for classes with your new-found knowledge and/or start a home based business if you so desire. In any event, making a chocolate lover's gift basket is cheap and easy and will be thoroughly appreciated by the chocolate lover recipient.

Bruce Tassone Pasta With Squid - Tomatoes - and Capers

2007-02-21T09:53:00.000-08:00

There are a couple ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here — try your local supermarket — than the small, thin Italian hot chiles.

Active time: 45 min Start to finish: 1 hr

1 lb cleaned squid, bodies and tentacles separated but kept intact

6 tablespoons extra-virgin olive oil

4 large garlic cloves, finely chopped

1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise

1/2 lb grape or cherry tomatoes, halved

1/3 cup dry white wine

1/2 cup raisins

1/4 cup drained bottled capers, rinsed, patted dry, and coarsely chopped

1/2 lb campanelle (small bell-shaped pasta) or fusilli pasta

1/2 cup loosely packed torn fresh basil leaves

1/4 cup pine nuts, lightly toasted

1 (1- by 1/2-inch) strip fresh lemon zest, finely chopped

If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.

Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

Makes 4 first-course servings

Jamaican foods

2007-02-21T09:45:00.000-08:00

Ackee and Codfish
The fleshly, yellow part of a seed pod from the ackee fruit is cooked with cod fish.This is Jamaica's national dish . When it is cooked ackee looks like scrambled egg. Many people of the other Caribbean islands do not eat ackee and think Jamaican are unique and strong in spirit because they do There is one particular Caribbean island that the people would not eat this fruit, as it is alleged that they use it for witchcraft,and fear Jamaicans because they eat the ackee.This dish is usually served with roasted breadfruit, boiled bananas or fried dumplings in Jamaica

Callaloo

This is a plant which is said to be a cousin of collard green and spinach. It is used as a green hot cooked vegetables and is a good accompaniment for pickled mackerel, and cod fish. This dish is usually served with boiled green bananas.It may be used in soups .Of late vegetarian blend and use it as a drink.

Escoveitch Fish.

This is a dished of freshly fish fried with a sauce of vinegar, sliced onions and hot peppers pour over the fish.

Jerk Pork or Chicken

This is a Jamaican dish that originated at Boston Beach near Port Antonio Jamaica. The meat is seasoned with peppers , other Jamaicans spices,pimento leaves and then cooked slowly over an open fire of pimento wood.

Pepper pot soup

This is a soup similar to spinach soup, Callaloo replaces the spinach. A spicy soup with lots of ground provision. When cooked in a broth of salt beef makes it more enjoyable. It is seasoned to the taste of the chef .Real Jamaicans like it seasoned with scotch bonnet peppers.

Jamaican Pumpkin soup

This is a thick creamy soup that is made from the local pumpkin. The taste is just great. Many Jamaicans must have their pumpkin soup Friday or Saturday evenings.

Red Peas soup

This is another of Jamaica popular soup. This is made from red beans and is usually cooked in broth of pig’s tail or corned beef. It is spicy and is sold plentifully on the street side

Festival

a dumpling usually cylindrical in shape with a base ingredient of cornmeal .sugar, flour, spices milk or water, are added then fried until golden brown. Served as an accompaniment for jerk meats and fried fish.

Coconut Rundung

Is a dish made from coconut milk boiled to a custard ,with mackerel, codfish ,or vegetables added. along with seasoning.

Roasted yam

This is a dish in which special yams are roasted such as the yellow yam, white yam other wise call Negro or Lucea yam and served with roasted cod fish or rundung or ackee and codfish.

Peanut Porridge

This is one of the most recent food craze in Jamaica.Peanut porridge is boiled on the street side and many individuals do not feel their day complete without this meal. It is said to be a good energy food and last for hours .

Curried Goat

This is one of Jamaica's traditional dishes and is eaten at any time there is a gathering or function. A funeral,wake,dance or a wedding would all be seen incomplete without this dish. It is usually served with plain white rice but more recently Jamaicans have added rice and peas as another accompaniment.

Do You Suffer From Arthritis? Food Allergies May Be to Blame

2007-02-21T09:44:00.002-08:00

If you have joint pain due to rheumatoid arthritis, relief may be closer than you think.

Many people see rheumatoid arthritis as a disease of aging, while others believe it “runs in the family”. But often, arthritis symptoms can flare as a result of food allergies.

Nightshades in particular are well known to cause flare-ups of arthritis pain. Potatoes, tomatoes, zucchini, peppers and eggplants are among the foods that can trigger an allergic reaction causing joint pain and swelling. Luckily, there’s an easy way to find out if this family of plant foods is problematic for you.

If you have arthritis pain, finding out whether your symptoms are due to food allergies is a simple process. First, avoid all nightshades for several days—at least four. Then, add one particular food item—potatoes, for instance—back into your diet. Eat a portion daily for several days and note any symptoms. Then eliminate all nightshades for another few days, and test another of the foods.

You may be surprised by the results. You may find that you can tolerate one particular food for several days before developing symptoms, while another food will cause symptoms almost immediately. Once you’ve analyzed the results, you can plan to either avoid certain foods completely or control the portions and frequency of these foods in your diet.

If you are taking prescription medication for your arthritis, be sure you discuss your results and ask questions of your physician before stopping any meds; they may have positive results beyond pain relief, and stopping them cold may have a negative effect. Also, be sure to monitor your condition with your physician, even if you manage to control the symptoms with diet. Arthritis is a complex auto-immune disease, and bears watching, whether you’re symptom-free or not.

Valentine Recipes - The Italian Way

2007-02-21T09:44:00.001-08:00

Reflecting the country’s diverse cultural history and traditional heritage, Italian cuisines are some of the most famous dishes appreciated all over the world today. From everyday preparations made in exotic Italian style to special recipes for special occasions, Italy offers the world a wide variety of cuisines. While a traditional Italian menu comprises of some main items like antipasto, primo, secondo, contomo, dolce, caffe and liquors, in celebration of special occasions and holidays, Italians have their exclusive range of culinary preparations. Events like La Festa di San Giuseppe, Christmas and Valentine’s Day are celebrated in Italy with special preparations like Zeppelin (a Sicilian pastry), preparations made with fava bean and seafood preparations.

As in various other parts of the world, in Italy also Valentine’s Day is celebrated with different types of cakes, pastries and special dessert preparations. The Italian Love Cake is today one of the most popular Valentine’s Day preparations, popular not only in Italy but also in many other countries. Prepared with cake mix, ricotta cheese, eggs, sugar and vanilla essence, the Italian lovecake is one of the most special treats you can give your sweetheart on Valentine’s Day. The topping of this delicious cake is usually prepared with chocolate pudding, milk and whipped cream.

Along with special Italian pastries, items like Italian wine and traditional Italian pizzas (prepared in shape of a heart) are some other preparations from this land that form some of the world’s favorite Valentine’s Day treat today. So try preparing some authentic Italian dishes this Valentine for your beloved or go for an Italian-styled celebration in a famous Italian restaurant. Once you try out some exclusive Italian preparations, you can rest assured the experience will be one that you will remember for a lifetime.

Tagliatelle Alla Bolognese

2007-02-21T09:39:00.000-08:00

Italian dishes are some of the tastiest preparations in the world. Along with including various healthy ingredients like fresh vegetables and grains, a large number of Italian recipes are served best with different types of specialized sauces and condiments. Among the rest, meat sauces, prepared in a variety of ways, form some of the most common parts of a variety of Italian recipes. From pastas and spaghetti preparations to lasagna and meatballs, meat sauces are served with a wide variety of Italian dishes.

Italy is a land of variety. Although people from other countries tend to identify all Italian recipes as belonging to one common land of origin, in truth every Italian region, every city has its own culinary specialties. Tagliatelle alla Bolognese is a special form of meat sauce that can be served along with a wide range of Italian cuisines. Among the rest, Ragu alla Bolognese is one of the most famous types of Italian meat sauce. Prepared with beef or a combination of beef and pork, you can use Tagliatelle alla Bolognese along with a wide variety of main dishes.

The main ingredients required for preparing Tagliatelle alla Bolognese are ground chuck, ground pork, ground veal, finely chopped onions, carrots and celery stalk. You will also require tomato paste, meat broth, olive oil, half a cup heavy cream, fresh tagliatelle pasta and salt and pepper according to taste.

The first step in preparing Tagliatelle alla Bolognese is to cook the beef, veal, pork and pancetta in olive oil until the meat turns brown. After removing the additional fat, you are required to add the carrots, onions and celery. When the vegetables soften, you should add the tomato paste and meat broth and cook until al the broth evaporates. You need to add three cups of broth and repeat the process three times until the sauce obtains a thick consistency. You will then need to add the cream and simmer the preparation. After seasoning with salt and pepper, you need to cook the Tagliatelle alla Bolognese in salted water till the preparation becomes dense. Served with pasta or spaghetti, Tagliatelle alla Bolognese adds its own distinct charm to every Italian preparation.

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Italian Preparations

2007-02-21T09:07:00.000-08:00

Although most people identify Italian food with some of the nations most famous dishes like pizzas, spaghetti and lasagna, in reality, Italian food encompasses a wide variety of traditional and modern cuisines. One of the main benefits that Italian food has over that from other parts of the world is its healthy constitution. Prepared from a variety of healthy ingredients like legumes, vegetables, grains, nuts and fruits, Italian food preparations are some of the best for your health and vigor. Along with reducing risks of heart diseases and cancer, Italian food preparations are some of the best you can have for the overall maintenance of good health. Among others, lasagna and spaghetti are some of the tastiest and best known Italian preparations.

Prepared with pasta, cheese and meat-sauce layers, lasagna is one of the most famous Italian dishes today consumed all over the world. Lasagna is usually prepared with pasta or noodles, either freshly prepared or prepared and softened from a day before. The meat sauce is usually prepared with ingredients such as ground beef, tomatoes, pork sausages and a combination of pasta sauces. In addition molten cheese is also added. Other ingredients usually required in the preparation of lasagna are onion, garlic, salt, pepper, eggs, mozzarella cheese, red pepper and marinara sauce with wine. One of the chief characteristics of lasagna is that it is a layered dish. In a baking pan a layer of sauce is first laid, over which layers of pasta or noodles, mozzarella cheese and then another layer of sauce is placed. Some shredded cheese is also added at top. The whole preparation is then covered and baked until the cheese melts. The preparation is then allowed to stand for 10-15 minutes before it is served. Chilling the noodles overnight before preparing the lasagna allows the flavors to soak in better and thereby, improves the overall taste.