Cake Baking Tips for Yummy Cakes

By [http://ezinearticles.com/?expert=Clare_Pey]Clare Pey
Cakes like a bit of care and attention, just follow a few simple rules to improve your cakes...
General: Follow the cake recipe strictly as even a small deviation can alter the end result. Leave experimentation until you feel confident with the recipe... and then have some fun playing around with it! It is particularly important to be precise with raising agents. Don't be tempted to add a little extra for good luck. The extra may cause the cake to rise too much and then go flat.
Sieving: I have never done this, but heard it makes the cake extra-light if you sieve the flour twice. Not strictly necessary, but worth trying if you have time.
Mixing: When you are mixing the cake batter, do not overmix. Mix everything in well, but stop as soon as the mixture looks evenly combined. I like to whisk my batter and find this works well, but always keeping an eye on the batter. I use a spoon to stir my carrot cake and fruit cake mix because they are too thick to whisk.
Baking: Make sure the oven is pre-heated to the correct temperature before the cake goes in. Usually cakes needs turning halfway through baking time, but if your oven bakes super-evenly, there is no need. if you turn the cake, do it as quickly as possible so that the oven door isn't open for too long... and don't open the oven door any more than you need to (once to turn the cake) or the cake may go flat as they are sensitive to oven changes.
And finally... a simple recipe for lemon cake to try: Lemon Cake
350 ml soya milk
170 ml vegetable oil
200g caster sugar
� tsp vanilla essence
2 tablespoons grated lemon zest
350g plain flour
3� teaspoons baking powder
1. Pre-heat oven to 175C/350F/Gas 4.
2. Grease a 7 inch round tin (or for a traybake use a tray about 10" x 8").
3. Place the soya milk, oil, sugar, vanilla and lemon zest in a large bowl and whisk thoroughly.
4. Measure out the flour and baking powder. Give a good stir to combine.
5. Sift the flour mixture into the wet ingredients and mix well to combine. Whisk if necessary).
6. Pour the mixture into your tin and bake for 50-60 minutes (7" cake) or 35 minutes (traybake) or until a cocktail stick comes out clean.
7. Top with icing and sprinkle grated lemon zest on top to decorate and also enhance the lemony flavour.
For more cake recipes from Fairfoods, see our [http://fairfoods.org.uk/recipes/]recipe page. http://www.fairfoods.org.uk/
Article Source: [http://EzineArticles.com/?Cake-Baking-Tips-for-Yummy-Cakes&id=6584160] Cake Baking Tips for Yummy Cakes

Create a Cookbook - 5 Reasons Why It Is a Good Idea

By [http://ezinearticles.com/?expert=I_Rudd]I Rudd
A lot of people would like to create a cookbook. Their own cookbook, filled with their choice of recipes, making it easy to find their favourite ones when they want to.
Here are 5 reasons why it is a good idea.
1. You can organise your recipe collection.
Most people have recipes that they have collected over the years and have put aside to use again at a later time. These could be hand written, cut out of a magazine or ripped out of a newspaper. They are then put in a box or folder and this is put in a cupboard or drawer. Some may even get lost. If you create a cookbook you can get all these recipes together and organise them in some way. You can then have this cookbook in the kitchen to make it easy and quick to find your favourite recipes. You will then use them more often and they will not get lost or forgotten.
2. You can collect family favourites.
Most people have recipes that are family favourites. Recipes that they had as kids or learned from their parents or grandparents. Maybe their own kids have favourite things they eat. When you create a cookbook and base it on family recipes, you can keep those recipes alive and not have them lost to the family. You can collect recipes from all parts of the family and you can share them with all of the family.
3. You can personalise the cookbook.
You can add your own features to the cookbook as you add your recipes. You could add pictures of the food or of the region or area that the recipe comes from. You may just want to add family pictures if that is what you would like in the book. You could also add comments about the history of the dish or tips on how to make it that you have picked up over time. You can also choose a cover to make it more appealing.
4. You can use it as a fundraiser.
It is a popular way to raise funds for many groups or organisations. Particularly in these modern, electronic times. You could create a cookbook based on a theme of the organisation, getting recipes from members, and then sell them to raise money. It may be home cooked meals, budget meals or an ethnic theme. Anything is possible.
5. You can give it away as a gift.
A cookbook is something that nearly all people enjoy. A personal cookbook as a gift will be appreciated for what is in it and for the thought that goes with it. You could match the recipes to the recipient or you could share your recipes with them. You could also make it a mixture of both. As they say, it is the thought that counts.
If you create a cookbook you create a unique thing that may reflect your tastes. You can fill it with your favourites and find them quickly when you need them. You can also give it away as a personal or family gift, having made it suit the people you give it to.
Here's a way to [http://make-a-cookbook.com/create-a-cookbook]create a cookbook and you can find out more by having a look at http://www.make-a-cookbook.com/
Article Source: [http://EzineArticles.com/?Create-a-Cookbook---5-Reasons-Why-It-Is-a-Good-Idea&id=6589774] Create a Cookbook - 5 Reasons Why It Is a Good Idea

Yummy Diwali Sweets Recipe: Gulabjamuns

By [http://ezinearticles.com/?expert=Anukriti_Parsai]Anukriti Parsai
Diwali 2011 without sweets will not be a Diwali in the real sense. You can easily prepare yummy Gulabjamuns at home in no time at all. You can either make them the traditional way or go for the time saving recipe (depending on the availability of ingredients and time):
Traditional Recipe
Things required:
Khoya or mawa- 1 cup
Chenna (cottage cheese made using cow's milk) - 1/4th cup.
Soda bicarbonate - teaspoon.
Clarified butter (ghee) for frying
Refined flour- 3 tablespoon
Sugar- 2 cups Water- 1 cup.
Cardamom powder -1 tablespoon
Saffron strands- 3
Method
Grate khoya and Chenna in a large bowl.
Add refined flour, cardamom powder and soda bicarbonate.
Mix thoroughly.
Add water, just enough to make a soft dough.
Divide the dough into 10-15 parts and roll into smooth balls.
Prepare single strand sugar syrup by boiling sugar with water on a medium heat.
Deep-fry the balls in ghee at a low flame till golden in colour.
Drain and soak into the prepared sugar syrup for half an hour before serving.
Quick Recipe
Things required:
Milk powder- 1 cup
Refined flour- cup
Baking soda- teaspoon.
Cardamom powder- 1 teaspoon
Ghee for frying.
3 cups sugar 1 cup water
Method
Mix milk powder, refined flour and baking soda in a large bowl.
Add a little water and knead into a soft dough.
Divide the dough into 10-15 parts and roll into neat smooth balls.
Make a thick sugar syrup by boiling sugar with water.
When the syrup is of one thread consistency remove from heat and let it cool.
Fry the prepared balls in ghee at a low flame till golden in colour.
Drain and soak the fried balls in sugar syrup till the syrup is soaked rich through the inside and your Gulabjamuns are ready to eat
You can add a few variations to the recipe by;
Adding a few drops of edible food color to the dough to make the insides of the Gulabjamuns colourful.
Stuff the balls with nuts, raisins, pistachios, sugar candy or your favorite chocolate for a different flavour.
Drop a few strands of saffron in the sugar syrup to get a rich crimson-gold colour.
Roll the Gulabjamuns in grated coconut and cool in the fridge before serving.
Dip the Gulabjamuns in chocolate sauce and chill in the fridge to let the chocolate set before serving
To Serve:
You can serve them with syrup or without the syrup.
Serve hot Gulabjamuns with vanilla or flavored ice cream.
Garnish with grated almonds and cashew nuts before serving.
About the author:
Anukriti Parsai is a contributing member of the [http://www.diwali.net.au/diwali]Diwali Network which provides event news, media, articles and blogs for the community who celebrate Deepavali annually.
Anukriti loves every aspect of the Diwali celebration and looks forward to the preparations as well as the event every year.
Check out more [http://www.diwali.net.au/diwali/delicious-gulabjamuns-for-diwali]Diwali 2011 recipe's and sweets as well as some of the weirdest and funniest video's we can find on the internet... oh and you may find a couple of interesting blog posts.
Article Source: [http://EzineArticles.com/?Yummy-Diwali-Sweets-Recipe:-Gulabjamuns&id=6586097] Yummy Diwali Sweets Recipe: Gulabjamuns

Delicious Recipes For Using Tasty Healthy Apples: Fritters and Applesauce Crisp

By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
An apple a day keeps the doctor away. Remember that saying? I'm sure that probably meant a raw apple but there are delicious recipes for using apples in all types of recipes. Both of the recipes in this article feature this delicious healthy fruit! The delicious crisp features both raw apples as well as applesauce for a double apple whammy! Yum! And Apple Fritters are so perfect this time of year. What a better way to say welcome to Fall than with a hot drink and homemade fritters?
APPLESAUCE BAKED APPLE CRISP
8 cups unpeeled apples, thinly sliced
2 tbsp granulated sugar
1 tbsp + 1 1/2 tsp lemon juice
4 tsp ground cinnamon, divided
1 1/2 cups applesauce
1 cup uncooked oats
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup evaporated milk
1/4 cup nonfat dry milk
1 cup vanilla fat-free yogurt
Preheat oven to 350 degrees.
In a large mixing bowl, toss the apple slices with the granulated sugar, lemon juice and half the cinnamon. Spray a 2-quart casserole dish with nonstick cooking spray and spoon the mixture into the dish. Spread the applesauce over the apple mixture.
In a medium mixing bowl, combine th oats, brown sugar, flour, both milks and other half of the cinnamon. Spread this mixture over the applesauce.
Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve warm with the yogurt.
APPLE FRITTERS
butter-flavored shortening for frying
1 1/2 cups all-purpose flour
3 tbsp sugar
2 tbsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup milk
2 eggs, slightly beaten
1 tbsp butter, melted
2 cups chopped apples
In a deep-fryer or deep saucepan, heat 2-inches of the shortening to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs, and butter. Stir with a wire whisk until just blended. Fold in the apples. Drop the batter by level tablespoons into the hot oil. Be careful not to splatter and burn yourself! Fry a few at a time for 2 to 4 minutes or until golden brown, turning once or twice. Drain on cookie sheet lined with a double layer of paper towels. Serve warm with maple syrup or dust with powdered sugar. Keep warm in a 175 degree oven if necessary.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
Article Source: [http://EzineArticles.com/?Delicious-Recipes-For-Using-Tasty-Healthy-Apples:-Fritters-and-Applesauce-Crisp&id=6597591] Delicious Recipes For Using Tasty Healthy Apples: Fritters and Applesauce Crisp

The Best Chili Recipe In The World Plus Great Information About Chili

By [http://ezinearticles.com/?expert=Thomas_Byers]Thomas Byers
Chili Con Carne is one of my favorite chili recipes ever and one that I love to cook often. In case you're wondering in Spanish the name means chili pepper with meat. You will find that most versions of chili con carne contain garlic, onions, chili peppers, cumin, ground beef and beans. In Texas it's almost a sin to put beans in chili but here we are going to add red kidney beans. Which are delicious in this wonderful version of the dish.
Have you ever wondered where chili came from. Well I can tell you. The first bowls of chili were most likely cooked up by chuck wagon cooks out on Texas cattle drives. After all one thing that Texas is famous for is chili.
The first San Antonio Chili Stand was in operation at the Chicago Worlds Fair in 1893. And it was that even that helped to spread chili and chili con carne all over the United States and other parts of the world. In 1977 Chili Con Carne was named the official dish of Texas by the Texas Legislature.
The next most important question about chili is beans. Should those beans be in the chili or should they not. Believe it or not but there are people in Texas who would fight you if you tried to put the beans in. But there are others who love the beans in the chili.
President Johnson was one of the biggest fans of Chili ever. And here is a recipe for President Johnson's favorite dish which incidentally did not contain beans.
President Johnson's Chili
1. Four Pounds Of Course Ground Beef., ( Have four pounds brisket course ground for best results )
2. One Large Sweet Onion Diced Up Very Fine.
3. Two Tablespoons Minced Fresh Garlic.
4. One Teaspoon Dried Oregano.
5. One Teaspoon Powdered Cumin.
6. Two Tablespoons Chili Powder.
7. One Twenty Eight Ounce Can Diced Tomatoes.
8. Ground Sea Salt To Taste.
9. Four Cups Beef Broth.
You will want to start with browning your meat, onion, and garlic in a large skillet and when all the meat is brown you will want to drain off all the juices. Drain it in a colander and stir it around with a spoon to get all the juices to drain away.
Put your meat, onions, garlic, and all the rest of the ingredients into a large stock pot and stir well to make sure everything is well mixed.
Bring almost to a boil but not quite. Turn the heat down to a low simmer and cook at least one hour stirring often. This chili is always better the second day after it is cooked. Resist the urge to cook this chili recipe in a crock pot as it will never turn out right.
And here is my award winning recipe for a chili that I have won many ribbons, trophies, and cash prizes with. Again this chili is not for the crock pot as it needs to cook down so it will come together for you and have the most wonderful of flavors.
Three Bean Chili Recipe.
1. One 15 Ounce Can Of Pinto Beans Drained And Rinsed Well.
2. One 15 Ounce Can Of Black Beans Drained And Rinsed Well.
3. One 15 Ounce Can Of White Kidney Beans Drained And Rinsed Well.
4. One Four Ounce Can Of Green Chilies.
5. One Teaspoon Ground Black Pepper.
6. One Teaspoon Ground Sea Salt.
7. One Twenty Eight Ounce Can Diced Tomatoes.
8. Four Cups Beef Broth.
9. One Pound Lean Ground Beef.
10. One Pound Bulk Italian Sausage.
11. One Cup Fine Diced Sweet Onion.
12. One Cup Fine Diced Celery.
13. One Cup Fine Diced Red And Green Bell Peppers.
14. Four Twelve Ounce Cans Of Your Favorite Beer.
15. One Fourth Cup Chili Powder.
16. One Six Ounce Can Tomato Paste.
You will want to start by cooking your onion, celery, and peppers in a little vegetable oil until the vegetables are done. Pour them into a large stock pot and set aside.
Now put your lean ground beef and Italian Sausage into a large skillet. Cook your meat and break your Italian Sausage up into very small pieces. You want to cook your meat until it is brown and then add it and any juices to the stock pot.
Now add all your other ingredients to the stock pot and bring the contents of the pot almost up to a boil but not quite. Reduce the heat to a low simmer and continue to cook at least three hours on low heat until the liquid reduces. If the ingredients in the pot get to thick add another cup of beef broth.
If your worried about the alcohol in the beer don't be as it will cook out during the cooking time. You will just be left with the flavor. And oh what a wonderful flavor this chili will have. If you just don't want to use beer at all for some reason use an equal amount of apple cider.
Be sure that you wash and drain all your beans very well. As you're using cooked beans from the can you won't have to worry about your beans getting done. What you do want to make sure you do is to cook down your chili until the liquid reduces stirring often. This is really one of the most important things you do when you make this   rel=nofollow [http://crazyhorsesghost.hubpages.com/hub/Quick-And-Easy-Chili-With-Beans]chili.
I hope you enjoy these two wonderful chili recipes. If you will follow the recipes and cook your chili down to reduce the liquid either recipe will turn out wonderful.
Consider serving bowls of salsa, sliced jalapeno peppers, sour cream, guacamole, and taco chips on the side so each person can fix their bowl of chili how they like it.
Thomas Byers has been a working Chef for over thirty years now and he has been a Executive Chef at some of the finest restaurants in the south. For about the last thirty years he has also been trying to come up with the best chili recipe in the world. Check out one of his best chili recipes at the below web site. http://crazyhorsesghost.hubpages.com/hub/Best-Chili-Recipe-Ever
Article Source: [http://EzineArticles.com/?The-Best-Chili-Recipe-In-The-World-Plus-Great-Information-About-Chili&id=6590332] The Best Chili Recipe In The World Plus Great Information About Chili

Gumbo Is One of the All Time Favorite Cajun Recipes

By [http://ezinearticles.com/?expert=Mary_Llewellyn]Mary Llewellyn
Now that we've discussed what Cajun cuisine is, let's talk about one of the all time favorite Cajun recipes... Gumbo!
It is sort of like a very thick stew, which is served over rice. All gumbos start with a dark roux, which adds a delicious, unmistakable, rich flavor. Almost always okra is used, it adds a nice flavor but also serves to thicken the gumbo. Experiment with different meats and vegetables until you find a combination that suits your taste, a good starting point would be onions, celery, bell peppers, okra, chicken, and sausage (or seafood if you prefer). Remember that successful dishes are dependent upon having good quality fresh ingredients, and time enough to prepare them without being rushed. To make a truly scrumptious pot of Gumbo will be an all day affair. Now I'll share my favorite recipe for Gumbo with you here:
You must prepare this broth recipe before you begin making the gumbo.
broth ingredients: 1 turkey carcass (leftover from Thanksgiving is perfect) or 2 chicken leg quarters, 3 stalks (ribs) of celery cut into 4 inch pieces, 2 medium onions quartered, 1/2 teaspoon of salt, 1 tablespoon black peppercorns or black pepper, 4 bay leaves, approximately 1/2 gallon water
Combine all ingredients in a large stockpot. Bring to a boil, reduce heat and simmer at least two hours until everything is very tender, stirring occasionally and adding more water if needed to ensure about four cups of broth. Remove from the heat and let cool, at least an hour. Then strain through a large colander, and reserve the broth. Remove all the bones from the meat and vegetables mix, and set aside also.
* note that gumbo is served over hot cooked rice, and I find it convenient to make during the last half hour while the gumbo is simmering *
gumbo ingredients: 3/4 cup vegetable oil, 3/4 cup all purpose flour, 2 chopped onions, 1 chopped sweet bell pepper (red, yellow, and/or green), 1 stalk celery chopped, 1/2 teaspoon salt, 1 teaspoon cayenne pepper (or any red pepper), 2 teaspoons cajun seasoning, 1 pound smoked sausage or kielbasa chopped, 1 tablespoon chopped parsley, 6 green onions chopped (scallions), reserved broth, meat and vegetables.
Combine the oil and flour in a large heavy pot. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 30 to 60 minutes until you have a dark brown roux the color of chocolate. It will be very thick and you'll be tempted to add water, but don't do it as that will ruin this thickening agent (roux). Meanwhile, in a large bowl season the fresh onions, bell peppers, and celery with the salt and red pepper, then set aside. When your roux is dark and ready, add the seasoned vegetables to it and stir to coat, then add the sausage and continue to cook for 5 minutes, stirring to coat well. Now add the cooled broth, the reserved meat and vegetables, and cajun seasoning and bring to a boil. Reduce the heat to medium low and simmer uncovered, stirring occasionally, for about one hour. Then add the parsley and green onions, and cook an additional 30 minutes or so, to combine all the flavors. The longer you simmer this the thicker it will get, you're looking for a consistency thicker than soup but thinner than gravy. When it's as thick as you like, turn the heat off and if needed, adjust the seasonings to taste.
The best way to serve up this deliciousness is to spoon some hot cooked buttered rice into the bottom of a large soup bowl then ladle the gumbo goodness up on top. This serves six generously.
Mary LLewellyn is interested in cooking, specifically Cajun cuisine.
Article Source: [http://EzineArticles.com/?Gumbo-Is-One-of-the-All-Time-Favorite-Cajun-Recipes&id=6592061] Gumbo Is One of the All Time Favorite Cajun Recipes

Hamburgers - Recipes for Hamburger Specialties Around the World

By [http://ezinearticles.com/?expert=Maria_Antoniet_Fornillos]Maria Antoniet Fornillos
The most luscious hamburgers are made with the freshest ground beef, lamb, poultry, fish, or even vegetables that offer a truly gratifying indulgence. Although the same basic principles apply to all burgers, different cultures make different hamburger traditions, and whether they happen to be Turkey's cheeseburgers, Sweden's Kyottbullar, or Berlin's meat burgers, the only way to know exactly how good each of them taste is to try the hamburger recipes.
Bori-Bori Burgers
A South American specialty, this recipe for hamburger combines lamb and corn.
Ingredients
� pound lean ground lamb
Salt and pepper to taste
2 eggs, beaten
1 cup drained canned or cooked frozen whole kernel corn
1 tablespoon fresh parsley, very finely chopped
� cup white bread crumbs
2 tablespoons corn oil
Directions
Put the ground lamb into a bowl, followed by corn and parsley then sprinkle with salt and pepper. Combine. Add the eggs and knead the mixture lightly with damp hands, adding enough bread crumbs so the mixture holds together. Shape meat mixture into four burgers, each about 1-inch thick. In a heavy-based, non-stick skillet heat the oil over medium heat until it sizzles. Add the burgers and pan fry for about 10 minutes or until brown enough, turning once at half-time.
South Americans love serving their bori-bori hamburgers hot alongside garlic bread and a green salad. Enjoy the South American burger!
Berlin Burgers
In their own hometown, Berlins eat the burgers cold with mustard, brown bread and tomatoes.
Ingredients
1 slice of old white bread
� cup water
6-ounces ground beef
6-ounces ground pork
Salt and pepper to taste
1 medium-sized onion, minced
2 tablespoons corn oil
1 egg, beaten
Directions
Dice the bread, put the pieces into a bowl, cover with the water and set aside to soak. Put ground beef and pork into a mixing bowl then sprinkle with salt and pepper. Use fork to mix together or knead with your hands. In a heavy-based cast iron or non-stick skillet, heat 1 tablespoon of oil over medium heat until sizzling and saut� the onion until pale golden. Remove onion from pan and add to meat. Combine. Add the eggs and soaked bread to the meat and work together until smoothly combined. Shape meat mixture into 4 burgers, each about 1-inch thick. Pour remaining oil into the pan or skillet and heat until hot. Add the burgers then slightly lower the heat. Fry the burgers for 10 minutes, flipping once at half time.
Serving this hamburger recipe hot and with the suggested accompaniments is like eating them with the Berlins.
Tropical Chicken Burgers
These delicately-spiced recipe for hamburger is perfect when served with rice and a creamy pineapple sauce. It's the real exotic way.
Ingredients
1 pound skinless chicken, ground
� teaspoon salt
� teaspoon curry powder
1 egg, beaten
2 teaspoons finely chopped preserved ginger in syrup
6 tablespoons fresh bread crumbs
2 tablespoons light sesame oil
6 tablespoons pineapple juice
3 tablespoons heavy cream
Directions
Put ground chicken into bowl with salt, curry powder, egg, ginger, and bread crumbs. Work together until smoothly-combined. Shape into 6 small burgers, each about 1-inch thick. Heat the oil in a heavy-based non-stick skillet over a medium heat until hot. Add and fry the burger patties. Reduce heat slightly and cook for 8 minutes, turning once at half-time. When cooked, put burgers onto a warm plate and keep hot while making the pineapple sauce.
For the sauce, put the pineapple juice into the pan in which burgers were pan-fried. Bring to boil while stirring constantly. When full-boiling, remove from pan and stir in the heavy cream. Pour sauce over the burgers and serve with warm cooked rice. Indulge yourself of burgers the tropical way.
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Article Source: [http://EzineArticles.com/?Hamburgers---Recipes-for-Hamburger-Specialties-Around-the-World&id=6598186] Hamburgers - Recipes for Hamburger Specialties Around the World

Food Recipes - Try To Increase Your Repertoire of Dishes

By [http://ezinearticles.com/?expert=Rizvana_Abdul]Rizvana Abdul
Are you tired of making the same foods over and over again? Would you like to expose your family to different culinary experiences in order to broaden their horizons? There are as many different styles of cooking in the world as there are cultures and each of them has something unique to offer. You can't possible try out food recipes from every part of the world and some of them might not even appeal to your palate. However, there are some dishes that you should certainly try out, a paella recipe for instance, because they are tasty and extremely easy to make.
If you have a taste for foods from all over the world then you should consider finding out the recipes for at least some of them so that you can cook them on your own. You will be able to do a fairly good job of making these foods even if you have ordinary cooking skills. It is certainly a good idea to find out as many interesting foreign food recipes as you can because this is a great way to add variety to your table.
Asian Stir Fry
Vegetable oil - 3 tbsp
Garlic - 3 cloves, minced
Fresh ginger root - 1 tsp, grated
Green onions - 1 bunch, chopped
Salt - To taste
Beef - 1 pound, cut into strips
Red bell pepper - 1, thinly sliced
Sugar snap peas - 2 cups
Chicken broth - � cup
Soy sauce - 1 tbsp
Sugar - 1 tbsp
Cornstarch - 1 tbsp
Heat the oil in a wok or large skillet until it begins to smoke. Drop in the garlic, ginger, green onions and salt. Stir fry on high heat for 2 minutes. Add the beef and cook for another 5 minutes. Add the bell peppers and peas and top it with the broth and bring it to a simmer. Cover and cook on low heat till the meat becomes tender. Separately, mix the soy sauce, sugar and cornstarch with some water. Add this mixture to the cooked beef and vegetables and stir until they are coated with the sauce that should have become thick by now. Serve immediately over hot rice or noodles.
You could even try out food recipes that you collect from friends and family. You will enjoy meals a lot more if you can bring a lot of variety to the foods you cook. Meal preparation also becomes a lot more fun if you try out different things.
Don't restrict yourself to regular [http://www.simplyfoodndrink.com/]food recipes when you can try out exotic ones instead. Find a delicious and easy [http://www.simplyfoodndrink.com/]paella recipe or a yummy stir fry to delight your family and friends with.
Article Source: [http://EzineArticles.com/?Food-Recipes---Try-To-Increase-Your-Repertoire-of-Dishes&id=6597554] Food Recipes - Try To Increase Your Repertoire of Dishes

Food Recipes Using Left Overs - Don't Let Anything Go To Waste

By [http://ezinearticles.com/?expert=Rizvana_Abdul]Rizvana Abdul
It is very important to be able to save money in every way possible, especially when it comes to grocery bills. You need to be able to get the maximum value out of the supplies you buy. On the one hand you should be able to make food out of inexpensive ingredients. However, you should also be able to reduce the wastage from your kitchen because this is one thing that causes a big drain on your budget. What you therefore need are food recipes that help you make the best use of all the food that you might have in your fridge.
Cooking with leftovers is a great way to save money because it helps you make use of the things that might just have got wasted. In addition, it helps you present the food in a different manner so that it looks and tastes different. You don't have to get bored eating the same things again and again if you were to just use the right food recipes to transform the food that might otherwise have been thrown away.
Paella Recipe Using Leftovers
Olive Oil - 1 tbsp
Chorizo sausages - 2, chopped
Onions - 2, finely chopped
Garlic - 2, finely chopped
Tomatoes - 2, chopped
Leftover roast chicken - 2 cups shredded
Leftover vegetables (beans, peas etc.) - 1 cup
Prawns - a handful
Spanish rice - 3 cups
Saffron - 1 tsp
Chicken broth or stock - 6 cups
Paprika - 1 tsp
Salt - to taste
Heat the olive oil in a wide pan and fry the chorizo sausages until they release their oil and flavor. Add the onions and garlic to it and cook until they turn translucent. Add the tomatoes and cook well. To this add the saffron and the paprika. When it is well cooked add the leftover chicken and vegetables. Add the broth or stock until the mixture is covered. Season it with salt.
When it comes to a boil add the rice into it, topping the liquid with hot water or more broth until the rice is covered completely. Cook for 20 minutes until the rice gets cooked and all the liquid has been absorbed. Turn off the flame and cover the pan with a kitchen towel to catch the excess vapors. Garnish with fresh chopped parsley and wedges of lemon and serve after 10 minutes.
You can cook almost anything out of the food you have in your fridge. You can convert almost all food recipes in this manner if you apply some creativity and thought to them.
Get a whole lot of [http://www.simplyfoodndrink.com/]food recipes that you can make using kitchen leftovers. Make anything, including a [http://www.simplyfoodndrink.com/]paella recipe, using food from your fridge.
Article Source: [http://EzineArticles.com/?Food-Recipes-Using-Left-Overs---Dont-Let-Anything-Go-To-Waste&id=6549743] Food Recipes Using Left Overs - Don't Let Anything Go To Waste

Fabulous Beer Bread Recipes

By [http://ezinearticles.com/?expert=Angelica_Florin]Angelica Florin
Breads come in different types; there are those that taste sweet, salty or nutty. The texture of the bread also varies; it may be soft, crunchy or crusty. When making bread, you can add in some pureed vegetables or fruits to give the bread an interesting aroma and taste. In some bread recipes, alcohol is a part of the ingredients. It may seem quite absurd to add alcohol in the batter; however, the taste is quite interesting and delightful.
In making beer bread, you can use dark or stout beer; this will give the bread a dark brown colour. You can also use spiced or flavoured beer; the bread will have the similar taste but less intense than plain beer. When it comes to flavouring for the bread, you can add dill, cheddar, garlic and feta. These will definitely make the bread delectable and savoury.
If you are interested in making beer bread, you should check out these recipes. You will find these bread recipes easy to make, which make them ideal for every day meals.
Mouth-Watering Beer Bread
Try this simple bread recipe that does not require intricate processes or numerous ingredients.
Ingredients:
White sugar - 3 tablespoons
Beer, set at room temperature - 1 bottle or 1 can
Self-rising flour - 3 cups
Melted margarine - 1/4 cup
Preheat the oven to 375 degrees Fahrenheit. Then, grease the baking pan. Use a mixing bowl to blend all the ingredients, except for the margarine. Combine well and remove lumps. Next, pour the mixture into the pan. Spread the margarine on top of the mixture, and cook for 50 minutes, or until the bread is firm and set. You can also check if the bread is ready by tapping the top; once you hear a hollow sound, you can already turn off the heat. Let the bread cool for about 10 to 15 minutes before slicing.
Whole Wheat Bread with Beer
For those who want something more nutritious for snack, this whole wheat beer bread recipe is certainly perfect.
Ingredients
All purpose flour - 1 1/2 cups
Baking powder - 4 1/2 teaspoons
Whole wheat flour - 1 1/2 cups
Brown sugar - 1/3 cup
Salt - 1 1/2 teaspoons
Beer - 1 can
Preheat the oven to 375 degrees Fahrenheit before greasing the baking pan lightly. Then, combine all the dry ingredients. Slowly stir in the beer, mixing well until it forms a stiff and sticky batter. You may also try to mix the ingredients using your hands to make it more thorough. Afterward, transfer the batter into the baking pan. Bake the dough for about 60 minutes, or until the bread is set. After cooking, place the bread on a wire rack to let it cool for 10 minutes. Slice the bread and serve with an ice-cold beverage.
These bread recipes will surely appeal to those who are after simple and easy procedures in making beer bread. Try these now and surprise the whole family with scrumptious bread for breakfast or teatime.
For more information on food and recipes, please visit: [http://feelhungry.com/beer-bread-recipe]Beer Bread and [http://feelhungry.com/zucchini-bread-recipes]Zucchini Bread Recipes.
Article Source: [http://EzineArticles.com/?Fabulous-Beer-Bread-Recipes&id=6600794] Fabulous Beer Bread Recipes

Interesting Information About Monkey Bread

By [http://ezinearticles.com/?expert=Angelica_Florin]Angelica Florin
Can you still remember how you used to love to munch on sweet and sticky bread during teatime? You probably have fond childhood memories, where you enjoyed having snacks with your friends. After playtime, a nice glass of lemonade and a delicious slice of sweet bread was always a treat. Moreover, you never minded having your hands all sticky after touching the bread. All you had to do was to lick your fingers clean.
Monkey bread has always been an all-time favourite bread of kids, since decades back. This bread has its characteristic sweetness and sticky texture. Moreover, this sugary bread has a hint of cinnamon that gives a truly enticing aroma.
Some variations of monkey bread contain raisins, which serve as embellishment for the bread. Others include chopped walnuts or pecans in the recipe, for a nutty taste and crunchy texture. Whichever way you prefer to make the bread, you will certainly love its exciting taste. This truly makes a perfect dessert or snack loaded with healthy goodness.
Here is a fabulous recipe of monkey bread that comes with a cream cheese icing. Try making this recipe that the whole family would simply adore.
Ingredients:
Brown sugar - 1 cup
Refrigerated biscuits - 4 cups
White sugar - 1/2 cup
Cinnamon powder - 2 tablespoons
Butter - 3/4 cup
Raisins - 1/2 cup
Chopped walnuts - 1/2 cup
Cream Cheese Icing
Cream cheese - 1/2 pound
Vanilla extract - 1 teaspoon
Confectioner's sugar - 1 pound
Butter - 1 pound
Lemon juice - 1 teaspoon
Preheat the oven to 350 degrees Fahrenheit. Then, lightly grease the tube pan. Next, mix the sugar and the cinnamon in a plastic container. Cut the biscuits into halves and place about six inside the container with the cinnamon mixture. Blend well.
Next, arrange the biscuit pieces in the pan, layering them neatly. Make sure that each piece has the cinnamon and sugar coating. Toss in the raisins and the chopped nuts.
Melt the butter and the sugar over low fire. After a minute, pour the sugar mixture over the biscuit pieces. Afterward, bake for half an hour. Let the bread cool for about 10 minutes before serving.
Prepare the icing while baking the bread. Whisk the butter and the cream cheese. Add in the sugar while stirring continuously. Then, pour in the lemon juice and the vanilla extract. Continue whisking until the mixture turns light and smooth.
Spread the cream cheese mixture using a spatula. Put the icing on top of the baked bread. This gives the bread a nice appearance that will surely entice anyone to taste this fabulous treat. Moreover, the icing gives more sweetness to the cake; hence, this makes a perfect delectable dessert. This recipe is surely one that you should try because of the ease in preparing and cooking it. You and your family will love this fabulous monkey bread loaded with an excellent aroma, nutrients and a knockout taste.
For more information on food and recipes, please visit: [http://feelhungry.com/monkey-bread-recipe]monkey bread and [http://feelhungry.com/whole-wheat-bread-recipe]whole wheat bread.
Article Source: [http://EzineArticles.com/?Interesting-Information-About-Monkey-Bread&id=6600786] Interesting Information About Monkey Bread

Old Fashioned Recipes to Feed the Game Watchers at Your House or To Take to Theirs!

By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
When the gang gathers to watch the big game, we all know they can go through a lot of food! Whether you are entertaining the game watchers at your house or taking a dish to theirs, here are some excellent recipes for snacking. Also perfect for game nights and other gatherings and parties. All of these recipes will be hits with the crowd.
MEXICAN CHEESE BITES
1 1/2 cup baking mix (ie Bisquick)
1/4 cup dairy sour cream
1 egg
1 can chopped green chilies, drained
1 cup shredded Cheddar cheese
Heat oven to 400 degrees.
Mix baking mix, sour cream, egg and chilies together in a large bowl. Stir in the cheese. Drop dough by rounded teaspoonfuls, about 2 inches apart onto greased cookie sheet. Bake until golden brown, 10-12 minutes. Serve with taco sauce or salsa, if desired.
Yield: 4 dozen
BRAUNSWEIGHER BALL
This is an old hand written recipe I came across of my late mother's. It was good to see her hand writing again. She always had beautiful handwriting and I really missed that after she had a stroke and was paralized on her right side.
1 lb braunsweigher at room temp
1 tbsp lemon juice
2 tbsp mayonnaise
2 tbsp onion soup mix
1 tsp Worcestershire sauce
1 pkg (8-oz) cream cheese, softened
1 cup shredded Cheddar cheese
Mix the first 5 ingredients and shape into a ball. Place in freezer for about 30 minutes until firm enough to handle. Frost in the cream cheese and roll in the Cheddar cheese.
OLD FASHION CARAMEL CORN
1 cup sugar
1/2 cup water
1 1/2 tbsp vinegar
3 tbsp butter
2 tbsp molasses
1/2 tsp salt
unsalted popcorn
Combine the sugar, water, and vinegar in a small saucepan; bring to a boil and boil to the soft ball stage. Add the butter, molasses, and salt and boil to the hard crack stage. Remove from heat and pour immediately over the unsalted popcorn in a large heat-proof bowl. Stir to coat all the popcorn.
NUT CAKE
This is a 1950s recipe from my hometown in Southern Indiana. It is delicious served warm without frosting. If you prefer frosting, I would suggest just using a glaze. For those who have a sweet tooth but you don't want to serve something overly sweet, this cake is perfect.
1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1 cup chopped nuts
1 tsp vanilla
Cream shortening and sugar together; add the eggs and beat well. Mix and sift together flour and baking powder and add alternately with milk. Stir in the nuts mixed with one teaspoon of flour. Add the vanilla. Bake in a greased loaf pan in a moderate oven (350) 45-50 minutes. Cool for 10 minutes in pan and then turn out on cooling rack.
Enjoy!
For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/
Article Source: [http://EzineArticles.com/?Old-Fashioned-Recipes-to-Feed-the-Game-Watchers-at-Your-House-or-To-Take-to-Theirs!&id=6599080] Old Fashioned Recipes to Feed the Game Watchers at Your House or To Take to Theirs!

How to Make A Delicious Fiesta Chicken Pasta Recipe

By [http://ezinearticles.com/?expert=Gurmeet_Singh_Gogi]Gurmeet Singh Gogi
Italian food is usually cooked in olive oil and is a combination of vegetables, grains, fruits, fish, cheeses and a scattering of meats. Some of the popular Italian dishes are Pizza, Pasta, Lasagna, Zucchini Casserole, Yogurt Mushroom, Wine Biscuits, Warm Fruit Salad, Vodka Rosemary Lemonade Fizz, Venison Sausage,Venison Chops, Vegetarian Minestrone Soup, Vegetable Soup, Vegetable Pizza Squares, Vegetable Pasta Sauce, Vegetable Pasta, Veg Soup, Tuscan Pork Roast, Turkey Lasagna, Tuna Stuffed Eggs, Triple Bypass Casserole, Tomato-Cream Sauce For Pasta, Tomato Pasta, Tomato Mozzarella And Olive Salad, Tofu Sandwich, Tofu Lasagna, Tofu and Tomato Pasta Sauce, Tofu and Cheese Stuffed Shells etc.
Italian food makes every family dinner table rich in a lot of different fabulous and tasty dishes. Most popular pastas, pizzas, meats and Italian desserts are fast and easy to prepare. Fiesta Chicken Pasta is the most delicious Italian recipe. To make this dish, you need rotini pasta, boneless, Italian salad dressing skinless chicken breasts, Chili powder, shredded cheddar cheese, salsa, sour cream.
1. Fiesta Chicken Pasta
Ingredients:

2 Cups rotini pasta, cooked
1 tbsp Oil
1 Pound boneless, skinless chicken breasts cut into bite size pieces
1/2 Cup Italian salad dressing
1 tbsp Chili powder
1/2 Cup salsa
1/2 Cup sour cream
1/2 Cup shredded cheddar cheese

How to make Fiesta Chicken Pasta:
Heat oil in skillet on med-high heat. Add chicken. Cook and stir 6 minutes. Add dressing and chili powder. Cook 3 minutes or until chicken is cooked through. Stir in salsa and sour cream. Toss pasta with chicken mixture. Top with cheese. Fiesta Chicken Pasta is ready.
2. Sausage Sandwich Recipes
Ingredients:

6 Sausages
4 Onions (sliced)
1� tsp Pepper
1 tbsp Soya Sauce
Salt (to taste)
3 Roll Buns (slit)
4 tbsp Oil

How to make Sausage Sandwich:

Slice the sausage into small pieces.
Heat oil in a pan and fry onions until golden brown
Stir in sausages, soya sauce, pepper, and salt.
Stuff the buns with the cooked sausage mix.
Serve with mayonnaise.

3. Shrimp Kebabs Recipes
Ingredients:

2 cups Cocktail Shrimps
2 medium Onions (chopped)
4 Green Hot Peppers
6 Garlic Cloves (ground)
� tsp Cumin Seeds
2 tbsp Cilantro (chopped)
� tsp Turmeric Powder
4 tsp Lemon Juice
1 Egg
2 Bread Slices
Salt (to taste)
� cup dry Bread Crumbs
� cup Oil

How to make Shrimp Kebabs:

Soak the bread slices in water. Remove and squeeze out excess water.
Combine shrimps with cumin seeds and turmeric powder in a grinder. Grind into a fine mixture.
Mix the grounded shrimps with the rest of the ingredients, except bread crumbs and oil.
Shape the mixture into 12-16 balls and roll them in bread crumbs.
Heat oil in a pan and fry the kebabs until golden brown.
Serve hot with tomato sauce.

For more information on food and recipes, http://www.indianfoodjunction.com/
Article Source: [http://EzineArticles.com/?How-to-Make-A-Delicious-Fiesta-Chicken-Pasta-Recipe&id=6593553] How to Make A Delicious Fiesta Chicken Pasta Recipe

Healthy Chicken Recipe Tips

By [http://ezinearticles.com/?expert=Jeffrey_D_Powell]Jeffrey D Powell
People all over the world seem to be on a health craze these days and because of this everyone is searching for healthy recipes that are also very delicious to maintain their diet and their health as well. If you are on a health binge, you will be happy to know that most healthy foods that are low in fat are very easy to prepare and if cooked correctly can be very delicious as well.
In your search for healthy recipes, you may have come to realize that chicken is a very healthy ingredient to cook with and also that it is a wonderful source of protein and it is also very low in fat as well. When you opt to cook chicken recipes that are healthy and contain healthy ingredients, you will be lowering your blood cholesterol and at the same time, you will be improving your fitness and health as well. The good thing about cooking chicken is that it can be prepared in various different ways and basically any ingredient can go hand in hand with chicken and turn out to be something wonderful.
 When cooking chicken however, you will need to ensure that you choose the right chicken to prepare your meal and to put in your recipes. Buy expensive chicken because the cheap chicken will give off a greasy, stringy meal that no one will really enjoy and the taste will also be limited as well.
The cheap chickens are raised on a high calorie diet that makes them really big but they haven't developed any muscles, which makes them good when you need a lot of meat but they are not the best when you are on a healthy diet. However, when seeking healthy chicken recipes, it is best that you go with organic chicken because this form of meat is full of flavour and it is also very firm.
When you opt to go with organic chicken, you know that they have been fed on the best diet and they are allowed to roam free, which helps with their overall growth. These chickens are more expensive but they are much better for you in the long run. When cooking your chicken, you can reduce the amount of fat that is produced by trimming the fatty areas such as the fats that are found on the thigh.
Tip: never leave your chicken at room temperature and ensure that you wash your chicken in cold water to prevent cross contamination. When you buy chicken, it should be used after two days and be stored in the coldest area of the fridge.
Ensure that after the chicken is cooked that it is stored within two hours and the good think is that you can keep chicken frozen for up to a year before using it.
Now let's look at some healthy chicken recipes:
Lemon Yogurt Chicken is a recipe that should be used to cook boneless chicken. This chicken is much lighter than most chicken recipes because the lemon and the yogurt give it a very light and delicious taste, unlike that of any other chicken recipes. This recipe is done with whole garlic cloves that are mashed, which gives the chicken added flavour and nutrition. This recipe is seen as the best and most delicious way to cook healthy boneless chicken.
The Guatemalan Chicken Mole: chocolate is something that everyone loves; however, not everyone knows that chocolate makes a wonderful ingredient when it is mixed with chicken. The Guatemalan chicken mole is simply a sauce that is made from chocolate and eaten on chicken.
Chicken in itself is a very healthy ingredient and when it is paired with other ingredients such as avocado, garlic, and even chocolate can provide you with a very healthy chicken recipe and it makes cooking chicken fun and delicious. http://chickenrecipestips.com/
Article Source: [http://EzineArticles.com/?Healthy-Chicken-Recipe-Tips&id=6594968] Healthy Chicken Recipe Tips

Christmas Baking Is A Time For Favorite Recipes And Family Togetherness

By [http://ezinearticles.com/?expert=Kaye_Dennan]Kaye Dennan
One of my fondest Christmas memories is decorating Santa and Christmas tree-shaped sugar cookies with my mom when I was ten years old. They were supposed to be for a holiday bake sale, but they were so delicious that we ended up eating half of them before we were even finished frosting them. Consuming that much sugar in one sitting was amazing, of course, but it is the fun I had just spending time with my mom that really made that day so much fun. Christmas baking with your children is a great way to bond with them during the holiday season, and make memories that both of you will treasure for a long time.
Bonding Over Cookies
Christmas baking may not seem like anything that special to you, but there is possibly no better way to bond as a family than to cook together. You are collectively creating something special, not just in the form of cookies, but also in memories that will likely be with you and your children for the rest of your lives.
Even children as young as four love to help in the kitchen, whether it is pouring ingredients, mixing batter, or putting frosting on cookies. It can get a bit messy, but that is part of what makes it so fun. Your child will be happy that they get to be a part of the exciting Christmas-time preparations, and more than that, they will be glad to be spending time with you.
What to Make
Sugar cookies and gingerbread men/houses are great treats to make with kids during the holidays. Not only can your children help with baking these items, but they also get the chance to decorate them afterwards. No matter how old your children are, they will love frosting cookies and decorating them with colorful candies and sprinkles. After all, what is more fun for a kid than an edible arts-and-crafts project?
If you don't want to make gingerbread yourself, you can also make "gingerbread" houses out of graham crackers and frosting. They are just as much fun to decorate as the real thing, but they are a little less work and so a good alternative for moms who already have a lot on their plate during the holiday season. All you need for this easy treat is some graham crackers, a strong frosting, and an assortment of candies to decorate with.
Passing Down Traditions
Whatever you make with your children, it is sure to create fun and pleasant Christmas baking memories that will stay with them the rest of their lives and encourage them to bake and decorate with their own children some day. It is these kinds of traditions that strengthen connections between children, parents, and grandparents and bring families closer together.
My family has been making the same Christmas cookies for generations, and they still evoke the same pleasant emotions in me when I make and eat them now as an adult that they once did when I was a child. There is something truly magical about my grandma, my mother, and I all sitting in the kitchen together mixing the batter of our favorite holiday cookies and sharing memories from past Christmases.
It's difficult for anyone to be mad or upset with each other when the smell of gingerbread is filling the room. All the hostility that may exist during the rest of the year is gone when we are sampling dough and mixing frosting. We don't remember how the other people in the kitchen may have hurt us in the past, but only how much fun we have had making cookies and celebrating the holidays together. That is why Christmas baking will always be a large part of the holiday traditions that we pass down to our children, because the joy and togetherness it encourages is what Christmas is all about.
For hundreds more recipes for Christmas baking, candies, fudge, meals, desserts and treats visit http://www.christmas-medley.com/redandgold/
Article Source: [http://EzineArticles.com/?Christmas-Baking-Is-A-Time-For-Favorite-Recipes-And-Family-Togetherness&id=6596620] Christmas Baking Is A Time For Favorite Recipes And Family Togetherness

Sicilian Schiacciata

By [http://ezinearticles.com/?expert=Marko_Deen]Marko Deen
Something like a double-thickness, well-stuffed pizza, this ancient recipe is really a kind of substantial double-crust pie. Vary ingredients as you like, though these are fairly typical for a Sicilian recipe - food from this island is often packed with intense flavours.
Ingredients:
500 g strong white bread flour, plus extra for shaping
2 tablespoons sugar
1 1/2 teaspoons salt
1 sachet fast-action dried yeast, 7g
300 ml lukewarm water
1 large egg, beaten
2 tablespoons extra virgin olive oil
FILLING
150 g caciocavallo or scamorza cheese (smoked mozzarella), chopped or sliced
50 g tinned anchovies with their oil
4 slices (about 80 g) prosciutto, speck or other cured italian ham, pulled into pieces
2 red or white onions, sliced finely into rings, blanched in boiling water and drained
8 sun-dried tomatoes in oil, chopped
16 green or black olives, pitted
1 - 1 1/2 teaspoons crumbled dried red chilli
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
2 teaspoons cracked black peppercorns
1 teaspoon dried oregano or 2 teaspoons fresh, chopped oregano
Directions:
Put the flour, sugar, and salt and yeast into a food processor. Pulse a few times to mix and sift. Put the warm water, egg and olive oil in a bowl or jug and whisk well. With the machine running, add the mixture to the processor through the feed tube. The dough will form, clump, then gather in a mass. Remove to a well-floured work surface, sprinkle with extra flour and knead the dough for 2-3 minutes or until smooth and silky.
Put the ball of dough into a lightly oiled bowl and enclose in a large plastic bag. Leave in a warm place until doubled in size, about 1 hour. Remove from the bowl and punch down the dough. Cut in half, then roll, pat and stretch each piece to about 30 cm diameter.
Stretch one of the rounds to about 2 cm more and slide onto a heavy baking tray. Sprinkle it with the cheese, the anchovies and their oil, the prosciutto, onions, tomatoes, olives and chilli. Wet your fingers and sprinkle some drops of water all over and around the edges.
Press the remaining round of dough on top. Push down with your knuckles to seal, then use a fork to press and prick all over in a decorative pattern. Press your fingertips all over to make deep indentations. Wet both hands and sprinkle more water on top, then sprinkle with the olive oil, salt, pepper and oregano. Let rise in a warm place for about 1 hour or almost doubled in size.
Bake in a preheated oven at 475 degrees F (250C). Gas for 15 minutes, then reduce the heat to 400 degrees F (200C). Gas 6 and cook for a further 25-30 minutes or until crisp, golden and fragrant - it should hollow when you tap the bottom of the loaf with your knuckles.
Eat hot or warm in squares, segments or pulled into chunks.
Makes 4-6 servings
To read more great recipes please visit: http://howtocookbestfood.com/
Article Source: [http://EzineArticles.com/?Sicilian-Schiacciata&id=6597660] Sicilian Schiacciata

Food Recipes - Use the Best Paella Recipe for a Delicious Family Meal

By [http://ezinearticles.com/?expert=Rizvana_Abdul]Rizvana Abdul
Are you the type of person who likes to collect food recipes because you like to cook unusual and delicious foods? If you wish to create quite a sensation at the next family event you are cooking for you should consider making authentic paella. This dish, originally from Spain, is a delightful melange of poultry, meats, seafood and even vegetables cooked with rice. It is a complete meal in a dish and will elicit the most enthusiastic responses from the people you are cooking for.
If you were to read a paella recipe you will realize that it is actually very easy to cook even if you are not very experienced as a cook. You need to have the right technique to make it in addition to the correct ingredients and spices, especially paprika and saffron, in order to produce the most wonderful paella. You also need to have the right cooking utensils to make this dish. A paella pan is usually very wide so that the heat is distributed throughout it evenly, ensuring that the rice it contains is cooked properly. You might not want to buy this pan just for one use for obvious reasons. If you are just trying your hand at this dish you should use the widest pan you have at home in order to make a fair approximation of this delicious dish. This meal will be really tasty if you are able to get the bottom part of it to become crispy.
A paella recipe consists of many different stages which you have to follow correctly in order to get the best possible result. Also, there are many different types of paellas depending on where they dish originates. Chefs need to use the freshest ingredients in order to get the best taste out of this dish, which is why its composition varies from place to place. You need tom start with the best possible olive oil so that the rice gets this oil's characteristic taste. You can use chicken or rabbit in this rice dish in addition to prawns. Asparagus and peas also make a great addition to the dish.
The perfect and one of the most popular Paella recipe is none other than Paella Valenciana which is a special addition from Valencia. Here it goes:
Ingredients:
Rice - 4 cups
Fish stock - 8 cups
King sized prawns - 8
Mussels - 8
Shrimps - 200grams
Peas - 200grams
Tomatoes - 2(skinned and chopped)
Garlic - 2 cloves(thinly sliced)
Saffron - 3 strands crumbled
Olive oil - For frying
Procedure:
Keep paella type pan on the stove and add garlic to it to saut�.
Add peas, tomatoes, saffron and shrimps one by one and cook for 2 minutes or so.
Now you can add the rice and the stick and allow it to simmer for around 20 minute's time.
Finally the decoration part, you can use the prawns and mussels and then cover the cooked paella with a lid and poach it for another 2 minutes.
Quarters of lemon seems to be a beautiful topping to serve now!
You should be able to make changes to the different food recipes you use in order to personalize it. A paella is particularly easy to cook and you can use all sorts of easily available ingredients. Family meals will be highly awaited events if you are able to cook all sorts of unusual and yummy dishes such as this.
Get a collection of amazing [http://www.simplyfoodndrink.com/]food recipes that you can use to create delicious and easy food. Find a really wonderful [http://www.simplyfoodndrink.com/]paella recipe that you could use to make this Spanish treat.
Article Source: [http://EzineArticles.com/?Food-Recipes---Use-the-Best-Paella-Recipe-for-a-Delicious-Family-Meal&id=6549741] Food Recipes - Use the Best Paella Recipe for a Delicious Family Meal

Kalakand Recipes For Diwali

By [http://ezinearticles.com/?expert=Anukriti_Parsai]Anukriti Parsai
Kalakand is a delicious melt in the mouth sweet which is easy to prepare and loved by both children and adults. The Diwali Festival is always a great time to prepare and share sweets. Here are three different recipes for making Kalakand. The maximum preparation time for making Kalakand is 40 minutes and the process doesn't require any pre-preparation.
Try any one of these recipes this Diwali 2011 and you'll be an instant hit amongst your family and friends.
Traditional:
Ingredients
10 cups full fat milk
1/4 tablespoon Alum powder. You can also use citric acid (1/2 tsp.) dissolved in water. The purpose of both is for crystallisation.
4 tablespoons of sugar
1/4 tablespoon Ghee (clarified butter) for greasing
Method
Pour milk in a thick-bottomed aluminum pan and heat on low flame.
Keep on stirring so that it does not stick to the bottom.
When the milk starts to thicken a little (i.e. reduces to 3/4th of the quantity) add the alum powder to it. You will see that it will start to thicken.
Keep stirring till milk becomes granular and then reduces to a solid mass. Keep the flame on low for even cooking.
Add sugar and mix well. You can also add sugar-free to the mix for the diet conscious.
Keep on stirring the mixture for five to ten minutes more till it thickens again.
Grease an aluminum tray with ghee.
Pour the mix into the tray and spread evenly.
Let it set in a cool, dry place for a few hours. When the mix is set cut it into square shapes and serve.
Express with Cottage Cheese:
Ingredients
1 can sweetened condensed milk
250 grams fresh paneer (cottage cheese)
A pinch of saffron
1 tablespoon cardamom powder
8 nos. Pistachio nuts
Method
Mix all the ingredients in a microwave proof glass bowl.
Microwave on high for fifteen minutes.
Every three minutes stop, stir and restart.
Pour the mix on a greased aluminum tray and let it set for a few hours in a cool area.
Once set, cut into squares to serve.
Express:
Ingredients
1 can of sweetened condensed milk
1 tablespoon yoghurt
1/2 tablespoon ghee for greasing
1 tablespoon cardamom powder for flavour
Method
In a deep glass microwave proof bowl, add all the ingredients except for ghee.
Microwave on high for 9 minutes.
After every two minutes, take out the bowl stir the ingredients and microwave again for 2 minutes.
Let it stand for three minutes.
Pour onto a greased aluminum tray and let it set for a few hours.
Cut into square and serve.
About the author:
Anukriti Parsai is a contributing member of the [http://www.diwali.net.au/diwali-2011]Diwali 2011 Network which provides event news, media, articles and blogs for the community who celebrate Deepavali annually.
Anukriti loves every aspect of the Diwali celebration and looks forward to the preparations as well as the event every year.
Find more [http://www.diwali.net.au/diwali/delicious-gulabjamuns-for-diwali]Diwali recipes as well as some of the weirdest and funniest video's we can find on the internet...oh and you may find a couple of interesting blog posts.
Article Source: [http://EzineArticles.com/?Kalakand-Recipes-For-Diwali&id=6600084] Kalakand Recipes For Diwali

Goat Cheese, Tomato and Basil Frittata

By [http://ezinearticles.com/?expert=Kelly_V_Coop]Kelly V Coop
I usually make a breakfast frittata with Sausages, Bacon & Thyme. Living in the Caribbean it is not always easy to get everything you want, especially fresh ingredients and when sailing around for a week at a time you sometimes have to learn to manage with what is left in your fridge or the few ingredients left on the shelves in some of the island stores. My fridge was looking pretty empty on my last day of charter this week but I had some tomatoes, goats cheese and some fresh basil I had managed to pick up from a local supplier that came around in a dinghy the day before so I decided these would be the perfect ingredients to this mornings frittata! It was delicious. I would also enjoy this for lunch with a nice salad and some freshly baked bread.
Ingredients (Makes 8 small or 6 large slices)
2 Beef or Vine Tomatoes, sliced
1 Cup Crumbled Goats Cheese
1 Bunch Basil Leaves
1 Red Onion, thinly sliced
1 TBSP dried Basil
8 Eggs
1 Cup Heavy Cream
Low Fat Tip - (if i was making this for myself i would use milk instead of cream, also a healthier way to make eggs a bit creamier be it scrambled, omelette or frittata is to add some low fat cream cheese to the mix)
Salt & Pepper
Whisk together the eggs and cream until combined adding Salt and Pepper to season and the dried basil. Mix 1/2 cup of the goats cheese into the egg mixture. Heat a heavy based sauce pan with a little olive oil or butter. Add the red onions and saute until translucent. Pour in the Egg and cream mixture. When the sides and bottom begin to set place the sliced tomatoes in the frittata. Continue to cook a medium to low heat. When most of the frittata is set but it is still a little liquidy on top place the basil leaves and sprinkle with the remaining 1/2 cup of goats cheese.
Turn on the grill in your oven and finish off the frittata under the grill until set and nicely golden brown in parts.
Divide the Frittata into slices and serve. It is nice served with Rosemary wrapped bacon (see below) and toast.
Rosemary Wrapped Bacon
Take a piece of rosemary and one piece of American style bacon and wrap the bacon around the rosemary stem. Repeat this for as many pieces of bacon and people you would like to serve.
Place on a tray and cook in a pre heated oven at 200C until nice and crispy.
@kellycoop.comis my personal blog sharing my recipes and experiences whilst cooking for my guests. http://www.kellycoop.com/
Article Source: [http://EzineArticles.com/?Goat-Cheese,-Tomato-and-Basil-Frittata&id=6447430] Goat Cheese, Tomato and Basil Frittata

Spiced Poached Pears in Red Wine With Gorgonzola and Walnuts

By [http://ezinearticles.com/?expert=Kelly_V_Coop]Kelly V Coop
Most weeks I'll do Vanilla Poached Pears with a Chocolate Sauce but I seem to have been doing a lot of chocolate desserts lately and with a big Chocolate Cake already prepared for a 50th Birthday this week I decided it was time to do something a little different.
The Red Wine Sauce that I poached the pears in made the whole boat smell like Christmas which was wonderful and it tasted just like mulled wine! This alone would have been enough to go with the pear but I decided a sprinkle of gorgonzola and a few walnuts would make it a little extra special and finish it off perfectly.
Not only was this dessert a big hit but it was incredibly simple to make and could be made easily at the last minute or in advance.
Ingredients (serves 8)
8 Pears, peeled & stalks left in tact
2 Bottles Red Wine
2 Cinnamon Sticks, broken in half
2 Vanilla Pods
5 Cloves
4 Pieces Orange Peel
250g Caster Sugar
2 Sprigs Thyme plus extra to decorate
1 Cup Gorgonzola, Crumbled
3/4 Cup Walnuts
Put the Wine, Cinnamon Sticks, Cloves, Caster Sugar, Orange Peel and 2 Sprigs of Thyme in a Saucepan big enough to hold all the pears.
Split the vanilla pods in half lengthwise and scrape out the seeds. Add the seeds to the wine mixture. Split each halved vanilla pod in half again lengthwise so that you have 8 long pieces in total and add them to the wine mixture.
Add the peeled pears, making sure they are covered by the wine, if not then add a little water. Bring to a boil and let simmer for about 30 minutes. How long it takes may vary depending on the ripeness of the pear. You can test if they are ready with a cocktail stick, It will easily insert into the middle when they are done. When the pears feel ready take them out and set aside (at this point they could be cooled and refrigerated for a later date). Bring the wine mixture back to a boil and reduce by about two thirds. Careful not to reduce too much or the mixture will go too syrupy when cooled.
When ready to serve you can either place the pears whole in a bowl or martini glass or slice and fan on a plate as seen above. Drizzle with the warm sauce and sprinkle with some gorgonzola and walnuts. Decorate with Thyme Sprigs and the Cinnamon Sticks and Vanilla Pods from the Sauce.
Other Ideas - you could also use this for a lunch idea. Poach the pears the same way, cool, refrigerate and when ready to use slice the pears and add to a salad with gorgonzola and walnuts. Reduce the red wine sauce further into a syrup and use as a sweet glaze/drizzle for the salad.
@kellycoop.com is my personal blog sharing my recipes and experiences whilst cooking for my guests. http://www.kellycoop.com/
Article Source: [http://EzineArticles.com/?Spiced-Poached-Pears-in-Red-Wine-With-Gorgonzola-and-Walnuts&id=6447428] Spiced Poached Pears in Red Wine With Gorgonzola and Walnuts

Yes, You Do Have Time to Cook With These Quick and Easy Recipes!

By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
I know we are all busy. We live in a whirlwind society but we can still take the time to feed our families something besides 'fast' food. The recipes in this article will show you it is possible to drive on past the 'fast food joints' more often and have a decent meal at home! Quick Chili With Corn takes about 5 minutes prep time, if that, and bakes in the oven for 15 to 20 minutes. Add a salad and you have a meal. The Chicken Noodle Soup provides chicken, vegetables, and pasta all in one bowl (you can use low-sodium broth for a healthier soup). Again, add a salad and you have a meal. The Cheese and Onion Cornbread would go well with either of those dishes. Or perhaps you want to make it for a completely different meal.
QUICK CHILI WITH CORN
1 can (approx 1 lb)chili without beans
3 tbsp finely chopped onion
1 can (12-oz) corn with sweet peppers, drained
1/2 cup grated Cheddar cheese
Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish with nonstick cooking spray.
Pour the can of chili into the prepared baking dish. Sprinkle the onion over the chili. Top the onion with the drained corn and sprinkle the cheese over the top. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and bubbly.
Yield: 4 to 6 servings
EASY CHICKEN NOODLE SOUP
4 cups chicken broth
1/4 tsp fresh ground black pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup uncooked egg noodles
1 cup cooked and cubed chicken
In a 2-quart saucepan over medium-high heat, bring the broth, pepper, carrots and celery to a boil. Stir in the noodles and chicken. Reduce heat to medium and cook about 10 minutes or until the noodles are tender.
Yield: 4 servings
Per serving: 103 calories, 3 g (1 sat) fat, 40 mg cholesterol, 1010 mg sodium, 6 g carbs, 1 g fiber, 12 g protein
Note: Above nutritional information based on regular chicken broth.
CHEESE & ONION CORNBREAD
2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk
Preheat oven to 450 degrees.
In a large bowl combine the cornbread mix, cheese, and green onions; set aside.
Melt butter in an 8-inch baking pan in the 450 degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.
Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.
Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.
Enjoy!
For more of Linda's quick and easy meal ideas visit her blog at http://grandmasquickfixrecipes.blogspot.com/
She also shares her slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/
Article Source: [http://EzineArticles.com/?Yes,-You-Do-Have-Time-to-Cook-With-These-Quick-and-Easy-Recipes!&id=6609171] Yes, You Do Have Time to Cook With These Quick and Easy Recipes!

Food Recipes - Get Ideas to Make Different Types of Paella

By [http://ezinearticles.com/?expert=Rizvana_Abdul]Rizvana Abdul
A paella is a delicious dish that originates in Spain but is well known and loved all over the world. This dish is extremely tasty and attractive since it is bursting with flavor and colors. It is also relatively easy to cook. If you were to bring a paella pan to the meal table then you can be sure that the people there will be transfixed by its aroma. You can easily make this dish even if you have never tried it before simply by getting the right food recipes.
If you like to make changes in food recipes of all types then you can make all sorts of paellas depending on your taste or what is available at that time. According to purists, only the paella from Valencia in Spain is authentic and all other variations are imposters. While this might certainly be true, it is important to realize that cooking food is more about making something that will be appreciated by the people who eat it. Everyone concerned should be getting a great deal of enjoyment out of preparing, serving and eating it. Therefore, one does not have to be tied down to a particular paella recipe.
Of all the different types of Paellas, the most popular is the seafood paella and you can easily make the authentic Spanish recipe right at home for 4 people following the procedure below:
Ingredients:

Rice - 4 cups
Fish stock - 8 cups
King sized prawns - 8
Mussels - 8
Shrimps - 200grams
Peas - 200 grams
Ripe Tomatoes chopped - 2
Garlic sliced- 2 cloves
Saffron crumbled - 3 strands
Olive oil

Procedure

Place the paella pan on stove and add oil to which you can saut� the garlic.
To this add shrimps, peas, saffron and tomatoes and saut� for 2 minutes.
Add rice and mix the ingredients together after which the stock can be added.
Let it simmer for a while.
Top the seafood a few minutes before the rice gets completely cooked up.
Cover the pan with lid so that the seafood gets poached.
Keep it intact for at least 5 minutes after which the delicious Spanish recipe can be served.

This is actually a very versatile dish and you can cook it in any way you want as long as you follow the basic rules of making it. It is traditionally made with rabbit and chicken but you can omit the rabbit if you want to. If you love eating seafood and have access to plenty of it then you can incorporate that too into your paella. It is also possible to add a lot of vegetables to it in order to make it more nutritious. Peas and red peppers go very well with the seafood and chicken used to make this dish.
You can be fairly inventive while making this dish just as long as you follow certain basic but important rules. You need to use saffron and paprika in order to season this dish and should also add chorizo sausages to it right at the outset. You will find plenty of food recipes for this dish online and should choose the one which seems to be the most suitable. Feel free to change it in any way you want, perhaps to reduce the amount of seasoning it requires or to decrease its calorie content. If you cook any recipe with confidence and happiness the food you bring to the table will always be well appreciated!
Read about how you can be inventive with a [http://www.simplyfoodndrink.com/]paella recipe to give it your own touch. Be confident and innovative when you try out [http://www.simplyfoodndrink.com/]food recipes so that you make delicious food always.
Article Source: [http://EzineArticles.com/?Food-Recipes---Get-Ideas-to-Make-Different-Types-of-Paella&id=6549746] Food Recipes - Get Ideas to Make Different Types of Paella

Cooking With Cast Iron Recipes

By [http://ezinearticles.com/?expert=Drew_Mackinze]Drew Mackinze
If you like to cook, then you should have heard of cast iron recipes. These recipes may be cooked at home or outdoors. Regardless of where you're cooking, you'll have to be cooking with best quality cooking pans and other kitchen utensils. There are recipes for poultry, seafood, vegetables, fruits and other food groups. You can choose whichever you want to cook and may even tailor it to fit your diet.
Cast iron recipes may be found in the market today and most of their recipes are flexible because they may also be cooked outdoors. These may also be cooked for a lot of people if you're having a barbeque party or camp excursion. You can invite your friends over to your house to taste these recipes and ask them which one they would like best. You can even recommend to them which one you yourself liked best or even bring it as food to a party where it is potluck. You can even think about how you can make a living out of it since catering or the food business is booming today.
If there are cast iron recipes that you have improved and have turned into a money-making commodity, then you can just continue what you're doing and keep improving. There may be some recipes whose ingredients may be substituted to make it better and cost saving but, you have to double-check it because you wouldn't want to sacrifice the quality of the original recipe. There's a reason why these recipes are so good because it uses the right mix of ingredients. Also, before cooking, always make sure that you have cleaned your ingredients thoroughly for sanitary purposes. That practice also includes your cooking materials like pans and utensils.
You may also share these cast iron recipes with your friends and even ask them if they also have some. You may exchange ideas or notes on how each of you has improved the recipe just in case you can't find the specific ingredient indicated in it. Remember, before cooking the recipe; choose good quality ingredients and keep your hands clean. Cooking is an art so, you have to somehow just follow the recipe and go with your gut when it comes to if it's cooked or if you need more of this or that. Lastly, don't forget to enjoy the cooking process because it's really fun and emotions flow into what you cook.
Learn more about [http://www.castironpanstore.com]cast iron recipes
Article Source: [http://EzineArticles.com/?Cooking-With-Cast-Iron-Recipes&id=6582816] Cooking With Cast Iron Recipes

Check Out These Old Fashion Recipes for Some Yummy Down Home Goodness

By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
This article is a group of old fashion recipes in misc. categories. From Orange Slice Squares (cookies) to Skillet Scalloped Potatoes, these are recipes to love. The Orange Slice Bars is an old Kansas recipe that was popular in the 40s and 50s. The Tomato Sauced Liver 'N' Onions is an old recipe I found in my late mother's recipe files. I never ate liver so have no recommendations for this dish. My dad and grandfather were the liver eaters in our family. The Skillet Scalloped Potatoes is an easy way to prepare scalloped potatoes without heating up your oven.
ORANGE SLICE BARS
2 cups sifted all-purpose flour
1/2 tsp salt
1 lb orange slice candy, chopped
1 lb brown sugar
4 eggs, slightly beaten
1 tbsp water
1 cup chopped nuts, optional
1 tsp cinnamon
powdered sugar
1/2 cup orange juice
Preheat oven to 350 degrees.
Combine the flour and salt in a large bowl. Toss the orange candy in the mixture to coat it well. Add the brown sugar, eggs, water, cinnamon, and nuts, if using*. Mix well and spread in a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 30 to 40 minutes. Remove from oven. Stir enough powdered sugar into the orange juice to make a drizzle consistency. Drizzle over the still hot bars.
*With the amount of sugar in this recipe, I recommend adding the nuts. Nuts help to counteract sugar.
TOMATO SAUCED LIVER 'N' ONIONS
3/4 lb beef liver
1 small yellow onion, sliced
3 Tablesp. vegetable oil
1/4 teasp. salt
1/4 teasp. pepper
1/4 to 1/2 teasp. garlic salt
1/2 cup water
1 8-oz. can tomato sauce
Cut liver into strips. Brown with onion in hot vegetable oil. Season with the salt, pepper, and garlic salt. Add the water and the tomato sauce Simmer, covered, 20 minutes. Makes 3 servings. Delicious with hot cooked rice or buttered noodles.
SKILLET SCALLOPED POTATOES
4 cups peeled, diced potatoes
1/2 cup minced onion
2 tsp salt
1 1/2 cups milk
1/2 grated sharp cheese
dash pepper
1/4 cup cracker crumbs
Combine potatoes with onion, salt and milk in skillet. Cook covered, at simmer, for 30 to 40 minutes or until tender.
Sprinkle cheese, pepper, and crumbs over top. Continue cooking uncovered for 15 to 20 minutes.
Yield: 4 to 6 serving.
Enjoy!
For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
She also shares her crockpot and slowcooker recipes at http://grandmasslowcookerrecipes.blogspot.com/
Article Source: [http://EzineArticles.com/?Check-Out-These-Old-Fashion-Recipes-for-Some-Yummy-Down-Home-Goodness&id=6607929] Check Out These Old Fashion Recipes for Some Yummy Down Home Goodness

Easy To Make Halva (Halwa) Recipes For This Diwali

By [http://ezinearticles.com/?expert=Anukriti_Parsai]Anukriti Parsai
The history of halva (or halwa in Hindi) dates back to the 18th century. It is a very popular dessert in the Middle East, South East Asia, Europe, North Africa and Central Asia.
There are many variation on the Diwali recipe for halva that are prepared all over the world. We have for you here some delicious halva recipes that you can make this Diwali 2011 and surprise your loved ones.
Bread halva (bread ka halwa)
Ingredients:
Regular white bread - eight slices.
Khoya (mawa) - 100 grams Milk
1/2 cup Sugar
1/2 cup Cardamom powder
1 teaspoon Ghee (clarified butter)
1 cup 1/2 cup Dry fruits and raisins for garnish
To prepare:
Remove the dark sides of the bread and rub the bread slices between your hands to make fine breadcrumbs.
Crumble the khoya and mix well with the breadcrumbs.
Add milk, sugar and cardamom powder and combine well.
The mixture will be powdery.
Now spread the ghee on a non stick pan then onto a medium heat.
Add the prepared mix to the pan and mix well.
Cook on a low heat, till the oil starts separating from the mix.
Remove from heat and garnish with dry fruits and raisins.
Serve hot.
Lauki ka halwa (Bottle Gourd Halva)
Lauki (Bottle Gourd) is also known as Dhoodhi in Hindi. This versatile green vegetable is a source of many essential nutrients and is rich in vitamins.
Ingredients:
1 kg of Bottle Gourd (fresh)
300 grams of sugar
200 grams of mawa (khoya)
50 grams (about 2 tablespoon) pure ghee (clarified butter)
2 teaspoon of cardamom powder
1/2 cup of grated dry fruits and raisins to garnish
To prepare:
Remove the skin and seeds from bottle gourd and grate it finely (you can use a food processor for this).
Heat the ghee in a heavy bottomed pan and add the grated bottle gourd to it.
Keep stirring continuously otherwise it might stick to the bottom.
You will notice that the water starts separating from the bottle gourd.
Cook until the water evaporates and the ghee starts to separate from the bottle gourd.
It will turn transparent in colour.
Now add khoya (mawa) to this and mix well.
Add the sugar and cardamom powder.
Cook till all the liquid evaporates and the mixture turns into a thick pudding.
Take care so that the mixture does not stick to the bottom.
Turn off the heat and garnish with the dry fruits, raisins and some rose petals
You can serve this both hot and cold.
Note:
You can also use condensed milk in place of khoya and sugar.
You can replace khoya with reduced milk however it will take more time to prepare.
About the author:
Anukriti Parsai is a contributing member of the [http://www.diwali.net.au/diwali-2011]Diwali 2011 Network which provides event news, media, articles and Blogs for the community who celebrate Deepavali annually.
Anukriti loves every aspect of the Diwali celebration and looks forward to the preparations as well as the event every year.
Find more [http://www.diwali.net.au/diwali-2011/delicious-halva-recipes-for-this-diwali]Diwali Recipes as well as some of the weirdest and funniest video's we can find on the internet...oh and you may find a couple of interesting Blog posts.
Article Source: [http://EzineArticles.com/?Easy-To-Make-Halva-(Halwa)-Recipes-For-This-Diwali&id=6600295] Easy To Make Halva (Halwa) Recipes For This Diwali

Appetizing Shammi Kabab Recipe for A Delightful Evening

By [http://ezinearticles.com/?expert=Preeti_Mehta]Preeti Mehta
Shammi kabab is an extremely popular snack or starter recipe that is usually served in numerous restaurants around Northern India. Consisting of a unique and delicate flavor, Shammi kababs are easy to prepare, even though its recipe looks quite complex. They are one of the very few kabab recipes that can be cooked by frying. All you need is to gently pan fry them and they will be ready to be served.
Shammi Kababs are prepared using ground meat, usually lamb or mutton. Though there are a number of theories associated with its name, but the most prevalent one is that it gets its name from the word 'Sham' while means evening in Hindi, as they are one of the quickest-to-prepare evening snacks. The ingredient that sets this recipe apart from all others is the Chana Dal or Bengal gram added to the ground meat, providing it a delicate earthiness along with a texture that melts-in-the-mouth. The taste is further elevated due to presence of various spices including cloves, cardamom, and cinnamon, along with coriander and onions. The beautiful combination of all these ingredients develops into a unique meal that is not tremendously exquisite.
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: 6
Recipe Ingredients
Minced meat - 250 grams
Gram lentil - 4 tablespoons
Cumin - � teaspoon
Potato - 1
Fennel seeds - 1 teaspoon
Green cardamom - 2
Whole red chili - 6
Coriander seeds - 1 teaspoon
Egg - 1
Salt - 1 teaspoon
Garlic cloves - 4
Mint leaves - 2 tablespoon
Fresh coriander, chopped - 2 tablespoon
Ginger, chopped - 1 teaspoon
Green chilies - 2
Oil, to fry
All spice powder - 1 teaspoon
Recipe Preparation
1. Take a big size pan and add minced meat to it, along with cumin seeds, whole coriander seeds, fennel seeds, soaked gram lentils, garlic cloves, crushed ginger, and whole red chilies and mix well. Now add 2 glasses of water to this mixture and bring to a boil on medium or low flame.
2. When all the ingredients get cooked and become tender, as well as the water gets absorbed completely, remove the pan off the flame. Let it stand for some time and allow it to cool down.
3. Next, add boiled potato to the cooked meat mixture and then run the mixture to a smooth consistency in a grinder / chopper.
4. After this, add eggs, chopped mint leaves, chopped green chilies, chopped coriander leaves, along with all spice powder to the mixture and mix it extremely well.
5. Prepare flat and round shaped kebabs and fry them in enough oil just to cover the pan's surface till they gain a rich brown color. Make sure not to add too much oil to the pan as the kababs can split up. Make sure to turn the kababs once or twice while frying.
6. Once fried properly, remove the kababs off the pan and place on an absorbent paper towel to remove excess oil from them.
7. Garnish using chopped coriander leaves, green chilies, lemon juice, and slivered onions. Serve along with Coriander and mint chutney, and chapatti or Pulao.
Preeti Mehta is a Master's Degree holder in Mass Communication and has been writing online articles and ebooks for more than 4 years.
Article Source: [http://EzineArticles.com/?Appetizing-Shammi-Kabab-Recipe-for-A-Delightful-Evening&id=6606745] Appetizing Shammi Kabab Recipe for A Delightful Evening

Make a Quick and Easy Meal With These Recipes - Cheesy Fish Fillets, Crunchy Coleslaw, Choco Pudding

By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
These recipes are perfect for a quick and easy meal. The slaw goes together quickly but is better if chilled for at least an hour. So you can make it ahead and still enjoy it for dinner. It also makes a great dish for pitch-ins, reunions, parties, office luncheons, etc. The fish fillets are breaded with finely crushed cheese crackers after being dipped in the French dressing. To make this complete meal, first prepare the coleslaw and set it in the refrigerator. Second, mix the pudding and bake it. When pudding is removed from the oven, turn up the oven heat too 500 degrees and bake the fish for the 12 minutes or so until done. Quick, easy, and takes only an hour for all three to be ready.
CHEESY FISH FILLETS
2 lb white fish fillets i.e. cod, blue hake, etc
1/2 cup French salad dressing
1 1/2 cups finely crushed cheese crackers
2 tbsp butter, melted
Cut the fish fillets into serving portions.
Pour dressing into a shallow bowl and dip the fish into the dressing.
Put the cheese cracker crumbs into a pie plate and dredge the dipped fish through the crumbs, coating well.
Place the fish fillets on a greased cookie sheet and drizzle the butter over the fish.
Bake at 500 degrees for 12 minutes or until fish flakes when tested with a fork.
Yield: 4 servings
QUICK AND CRUNCHY COLESLAW
1 bag (1 lb) coleslaw mix*
1/2 cup sliced green onions
1/2 medium red bell pepper, cut into thin strips
1/4 cup slivered toasted almonds
1/4 tsp freshly ground black pepper
3/4 cup Italian Salad Dressing
In a large bowl toss the coleslaw mix, onions, bell pepper, almonds and pepper together until mixed. Add the dressing and toss to coat. Refrigerate approximately an hour before serving.
Yield: approximately 10 servings
*Also works well using broccoli slaw instead of the coleslaw mix.
HOT FUDGE PUDDING
1 cup all-purpose flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup milk
2 tbsp melted butter
1 tsp vanilla extract
1 cup packed brown sugar
1 1/2 cups boiling water
Preheat oven to 350 degrees.
Grease an 8-inch square glass baking dish; set aside.
In a medium bowl, combine the flour, sugar, baking powder, salt, cinnamon and half the cocoa powder. Using a wire whisk, whisk in the milk, butter, and vanilla just until smooth. Spread the batter evenly into the prepared dish.
In a small bowl, mix together the brown sugar and remaining cocoa. Sprinkle the mixture evenly over the batter. Carefully pour boiling water over the mixture in the baking dish; DO NOT STIR.
Bake for 30 minutes. The batter will separate into cake and pudding layers. Cool pudding in the pan for 10 minutes.
Serve in dessert dishes while warm and top with vanilla ice cream, if desired.
Enjoy!
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
She also shares slowcooker and crockpot recipes on another blog at http://grandmasslowcookerrecipes.blogspot.com/
Article Source: [http://EzineArticles.com/?Make-a-Quick-and-Easy-Meal-With-These-Recipes---Cheesy-Fish-Fillets,-Crunchy-Coleslaw,-Choco-Pudding&id=6612541] Make a Quick and Easy Meal With These Recipes - Cheesy Fish Fillets, Crunchy Coleslaw, Choco Pudding

So You Want To Cook Italian

By [http://ezinearticles.com/?expert=Paul_Dell]Paul Dell
Have you decided where in this journey you're going? Don't know what you'd like to make? Is it your first venture down this road? Not a problem! If you can perform the basic steps involved in my recipe and supply the items specified...now don't skimp or shy away from any of those ingredients because you'll change the result and then I can't make any guarantees, but if you follow my outline your guests will be delighted and even you may be surprised!
There are probably very few people in the USA not familiar with Italian cuisine. It's in virtually every town, city, village, hamlet and burg across the continent. But how many really have eaten something wonderful? You my friend can create that dish at home and it's not all that hard. Just knowing how to put together the list of ingredients will place you well ahead of most. In some Italian families part of the traditional Sunday dinner is the gravy and we peons normally think of it as a spaghetti sauce. I'm going to explain how to produce a sauce with velvety texture, an aroma that entices and a flavor that will make your friends beg you for some to take home.
Lets make an assumption that you have cutting boards, knives, decent cookware and access to more than a corner grocery. First off, don't try this with a naked aluminum pot. The acids in the tomato base will produce unpleasant after tastes. I use nonstick pots and pans in my kitchen almost exclusively. The nonstick coating is inert to acids and is perfect for what we are about to begin.
You'll need a nice size saute pan and an 8 quart stock pot. Again, I use a nonstick stock pot and nonstick saute pan because they're easy to work large volumes of food in and they clean up in a snap. Yes, I generally do a lot of my own cleaning. It keeps you grounded in the reality of life in a kitchen and stops you from taking your help for granted. Nonstick pots and pans have a forgiving feature that allows you to stir less vigilantly and I'm inherently lazy if I can get away with it.
So now you need to go shopping! I want you to get everything on the list and then we'll start the preparation work.
28 ounce can of crushedplum tomatoes...don't use a store brand if you can help it. Look for tomatoes that were canned with some basil leaf if you can find it.
28 ounce can of pureedplum tomatoes
6 ounce can of tomato paste
1 lb hot Italian sausage..don't worry about the heat. It will moderate in the sauce.
1 lb beef, pork, veal ground meat mix...if you can find grass fed the flavor is best.
4 cups of Cremini mushrooms coarsely chopped
1 large yellow bell pepper chopped into inch pieces
1 large white onion chopped the same
1 large stick of celery chopped the same
9 cloves crushed garlic (a garlic press works best)
1 cup of dry red wine & 1 glass to drink...cook only with what you drink!
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
1 teaspoon coarse ground black pepper
1 teaspoon of kosher salt
teaspoon cayenne pepper
teaspoon white pepper
4 large bay leaves
Cut the sausage into 1 inch pieces and brown in your saute pan with enough olive oil to cover the pan bottom. When done set aside in a dish lined with paper towels. Break up the ground meat so that it's somewhat loose. Add a heavy pinch of the salt and black pepper, then saute until browned and set aside with the sausage. Depending on the meat you used, you may have an excess of fat in the pan. If so you'll need to discard the majority of the fat. Leave just enough to continue sauteing your other ingredients. Add olive oil sparingly if required to maintain a light oil base for sauteing your ingredients.
Into the same pan place the onion and saute until translucent. Add the mushrooms and cook until the onions have just begun to show some color. Then add the bell pepper, celery and garlic and continue to saute until the bell pepper and celery are softened. At this point add the cup of red wine to gather in all those flavors from the meats, mushrooms and vegetables and cook until it comes to a high simmer. Remove from the heat and transfer to your waiting stock pot. Add all three cans of your tomato product and bring to a low simmer.
Once you have the sauce simmering add all of the herbs and spices...if you want to be anal like me, try tying the bay leaves together in a loose little bundle, because you'll be removing them later. Never leave little surprises like a bay leaf behind for your dinner guest to fish out of his or her plate. It's not very classy, plus you don't want to get a bay leaf stuck in your throat. It'll take three glasses of wine to make it better! Trust me.
Now, you've essentially cooked nearly everything you bought, but we're not done. Cover the stock pot and reduce the heat to maintain a low simmer and cook for 30 minutes. Keep your eye on that pot and stir thoroughly, frequently and from the bottom up to make certain nothing is trying to stick. This is one of many reasons I specify the use of nonstick pots and pans in general. If you're using a nonstick stock pot, you still want to stir occasionally, but it's not as critical as when using a naked stainless steel stock pot. If stainless is what you've got, then you'll need to be more vigilant with stirring the sauce. I recommend using a semi rigid utensil with a flat, angled face so that you can be certain you're actually scraping the pot bottom clean on each pass when stirring.
OK...now comes the part when we're getting ready to recombine the meat into the sauce, but I did say getting ready! The real trick to turning what already is a great sauce into something amazing was traditionally performed using a food mill. This was usually a two person process if you were lucky. The sauce was slowly ladled out of the pot into the hand cranked mill poised over a large bowl. The result after another 35 or 40 minutes of hard work was a velvety smooth sauce loaded with aroma and flavor! I did say I'm lazy right? Well we're not doing that...at least not that way. In order to produce virtually the same effect in under 5 minutes without removing the sauce from the pot, you will need an immersion blender. Now don't freak out and panic! If you don't own one they are fairly cheap and once you've played with one there's no turning back! Mine is stainless steel and has an easy to use and clean assembly. You can get one just like it for about $30 so it's not going to threaten your bank account too severely.
Turn the heat as low as it will go and remove the bay leaves. Using your immersion blender, starting from the bottom and slowly using the blender to stir the pot, puree your sauce. Be careful not to lift the blender too high or it will splash sauce all over the place! Also be careful not to press down onto the pot bottom if you're using a nonstick stock pot. Mine are pretty tough and occasionally running the stainless blender base across the surface doesn't hurt it in the least, but some surfaces are touchier than others so be careful. Once you're satisfied with the smoothness of the sauce, add the meats left waiting in the bowl and return your sauce to a low simmer. Ten minutes at simmer and you're done. The sauce is ready to serve!
I would suggest a Caesar salad with a homemade dressing. Don't serve bottled dressings to your guests. They'll ruin the atmosphere of an authentic Italian dinner. Garlic toast made from fresh Italian bread is essential. I'll tell you how to make both dressing and garlic toast later. Right now, consider serving this sauce over a fresh spinach pasta if you can find it. Linguini would be my preference. If fresh pasta isn't readily available, several of the more famous name brands make lovely multihued spaghetti's and linguini's. I like the green spinach pasta because of the subtle flavors and it looks pretty on the plate! You'll also want some fresh grated, aged Parmesan to generously sprinkle onto each guests plate. I normally provide a small bowl of Parmigiano-Reggiano, fresh ground for my guests to freely spoon onto their dinner as they like.
The final element in your Italian dinner entre should be Chianti. It doesn't have to be expensive, but please don't get a gallon box either. The Chianti will complement the flavors of the sauce and your guests will complement you. Get them to reciprocate with meals of their own and who knows where it may all lead!
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Article Source: [http://EzineArticles.com/?So-You-Want-To-Cook-Italian&id=6584506] So You Want To Cook Italian