What is Bruschetta?

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

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

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

What You Should Know About Your Vegetarian Lasagna Recipe

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

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

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

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

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

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

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. 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.
3. 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.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Easy Egg and Avocado Breakfast Burrito

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

1. 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.
2. 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

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

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

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

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 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.
3. 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

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

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

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

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

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

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.