Vegetable Pizzas

Great Recipe for Vegetarian also

Ingredients

* 1 medium zucchini, halved lengthwise
* 1 small yellow summer squash, halved lengthwise
* 1 small red sweet pepper, halved lengthwise
* 2 tablespoons olive oil
* 1 teaspoon black pepper
* 1/2 teaspoon salt
* 1 large ripe tomato, seeded and chopped
* 1/4 cup mayonnaise or salad dressing
* 2 tablespoons purchased pesto
* 1 tablespoon snipped fresh basil
* 1 tablespoon snipped fresh oregano
* 4 6- to 7-inch flour tortillas
* 1 cup shredded mozarella or smoked provolone cheese


Directions

1. Brush zucchini, yellow squash, and red pepper halves with olive oil. Sprinkle with black pepper and salt. Preheat gas grill. Reduce heat to medium. Place vegetables on the grill rack directly over heat. Cover and grill for 6 to 8 minutes or until vegetables are crisp-tender, turning once halfway through grilling. Remove from grill; cool slightly.

2. Chop the grilled vegetables. In a medium bowl combine chopped vegetables, tomato, mayonnaise, pesto, basil, and oregano. Place tortillas on the grill rack directly over heat. Cover and grill for 1 to 2 minutes or until lightly toasted on one side. Turn tortillas over and spread the vegetable mixture over the toasted sides of tortillas. Sprinkle with shredded cheese.

3. Cover and grill for 2 to 3 minutes more or until tortillas are lightly toasted, vegetables are just heated, and cheese begins to melt. Carefully remove from grill. To serve, cut into quarters. Makes 8 servings.

To use a charcoal grill, prepare vegetables as above.
Grill directly over medium coals for 6 to 8 minutes, turning once.
Prepare topping as above. Grill tortillas directly over medium coals for 1 to 2 minutes.
Turn, spread with vegetable mixture, and grill 2 to 3 minutes more.

More recipes :
tortilla-soup
autumn-harvest-stew
brunswick-stew
speedy-salmon-fillet
breadmaker-recipe
recipes-are-guides-not-formulas
shrimp-with-spicy-saffron-sauce
apple-cherry-cobbler
aquavit-tuna-and-salmon-burgers
blt-salad-with-crostini
strawberry-spinach-salad
grilled-all-american-burgers
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Asparagus Pasta Spring Rolls

This is one if asparagus pasta recipe and it will be form to a rolls
Add a creative twist to company-special meals by serving these fresh and fun appetizers of lasagna noodles wrapped around smoked salmon and asparagus spears.

Ingredients
· 1 8-ounce package reduced-fat cream cheese (Neufchatel)
· 2 tablespoons snipped chives
· 2 tablespoons milk
· 1 to 2 tablespoons snipped fresh dill
· 1 clove garlic, minced
· 1 tablespoon lemon juice
· 1/2 teaspoon freshly ground pepper
· 1 tablespoon olive oil
· 1/4 teaspoon salt
· 8 dried lasagna noodles
· 24 asparagus spears
· 6 ounces thinly sliced smoked salmon
· 8 long fresh chives

Directions

1. In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.

2. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.

3. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.

4. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.

Cheesecake Recipe using Banana Chocolate

Ingredients:
***Crust***
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 tablespoons melted butter
***Filling***
1 pound cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
1 pound bananas, mashed
1/4 cup of cocoa powder
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
4 slightly beaten eggs

Directions:

For Crust: Put 1 cup of graham crumbs and 1/2 cup gingersnap crumbs into the bottom of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix well. Push a little of the crumb mixture up the sides of the pan and make a crust on the bottom with the remaining crumbs

For Filling: Mix cream cheese softened to room temperature with 1 cup sour cream. Slowly add sugar. Add bananas. Add cocoa powder, cinnamon, ground cloves and slightly beaten eggs and mix slowly Put the filling into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes Let cool and remove from pan

Variation : You can substitute some (or all) of the banana for pureed fruit such as apricots, pineapple, etc.

This recipe for Banana Chocolate Cheesecake serves/makes 8

Apple Maple Cream Pie

Ingredients

* 1 recipe Pastry for Double-Crust Pie (see recipe below)
* 1/3 cup sugar
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 6 cups sliced, peeled apples (6 medium)
* 1/2 cup maple-flavored syrup or pure maple syrup
* 1/4 cup whipping cream
* 1/2 teaspoon vanilla
* Milk
* Sugar or maple syrup


Directions

1. Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.

2. For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.

3. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.

4. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.

5. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings.

Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

Pastry for Double-Crust Pie: In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

More recipes :
vegetable-pizzas
tortilla-soup
autumn-harvest-stew
brunswick-stew
speedy-salmon-fillet
breadmaker-recipe
recipes-are-guides-not-formulas
shrimp-with-spicy-saffron-sauce
apple-cherry-cobbler
aquavit-tuna-and-salmon-burgers
blt-salad-with-crostini
strawberry-spinach-salad
grilled-all-american-burgers
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Spanish Meatballs - Pisto Manchego or Spanish ratatouille

Spanish Meatballs

A famous Spanish recipe, Spanish meatballs are served in tapas bars as a snack. When made at home they are generally served as a main course.
Ingredients:
1 large onions
2 cloves of garlic
2 whole cloves
1 glass of white wine
Flour
Salt and pepper
1 Carrot
1 bayleaf
Tomato purée
Half a stock cube
400g minced chicken
100g finely chopped bacon
1 tsp. chopped parsley
2 tblsp soya sauce
1 tblsp bread crumbs
1 tsp. of oregano
Olive oil
1 ripe tomatoes
1 cup of peas

Method:
1.Mix the chicken with the bacon. Finley chop half of the onion and crush one clove of garlic, add this and the soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together well.
2.Make small balls with the mixture - about 4cm diametre. Coat them lightly in the flour and put all the balls on a large plate and set aside.
3.Now make the sauce. Cut up the other half of the onion and chop the other garlic clove, and put both of them in a pan with a little olive oil, the parsley and salt and pepper to taste. Fry gently until they are soft, and then chop the tomatoe and add to the pan, finally grate the carrot and add to the mix. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato purée . Stir well and put on a low heat.
4.Gently fry the meatballs in some olive oil until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides. As the meatballs are ready, put them into the pan with the sauce and leave them to simmer in the sauce for about half an hour.
5.You can serve with a green leafy and red pepper salad.

Pisto Manchego or Spanish ratatouille

Pisto manchego is similar to ratatouille and can be used as a filling for sandwiches, crepes, or even as a pasta sauce.
Ingredients:
4 ripe tomatos
2 onions
2 green peppers
1 red pepper
2 courgettes
3 cloves of garlic
olive oil
sugar
salt and pepper

Method:
1.Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces
2.Peel and slice the onions and garlic and slice the peppers and courgettes
3.Put the olive oil into a frying pan, and gently fry the garlic and onions for a few minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring constantly.
4.Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes. 5.Add sugar, salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring. Serve and enjoy!

For Vegetarian Recipes - Self.com/health

Click here for more Recipes

FRENCH OMELETS RECIPE

A plain French omelet is, perhaps, one of the most difficult of all things to make; that is, it is the most difficult to have well made in the ordinary private house. Failures come from beating the eggs until they are too light, or having the butter too hot, or cooking the omelet too long before serving.

In large families, where it is necessary to use a dozen eggs, two omelets will be better than one. A six-egg omelet is quite easily handled. Do not use milk; it toughens the eggs and gives an unpleasant flavor to the omelet. An "omelet pan," a shallow frying pan, should be kept especially for omelets. Each time it is used rub until dry, but do not wash. Dust it with salt and rub it with brown paper until perfectly clean.

To make an omelet:

First, put a tablespoonful of butter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoonful of water to each egg and give twelve good, vigorous beats. To each six eggs allow a saltspoonful of pepper, and, if you like, a tablespoonful of finely chopped parsley.

Take the eggs, a limber knife and the salt to the stove. Draw the pan over the hottest part of the fire, turn in the eggs, and dust over a half teaspoonful of salt.

Shake the pan so that the omelet moves and folds itself over each time you draw the pan towards you. Lift the edge of the omelet, allowing the thin, uncooked portion of the egg to run underneath.

Shake again, until the omelet is "set." Have ready heated a platter, fold over the omelet and turn it out. Garnish with parsley, and send to the table.
If one can make a plain French omelet, it may be converted into many, many kinds.

More recipe at http://new-recipe.blogspot.com

tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Lebanese Chicken

Ingredients

* 8 skinless, boneless chicken thighs (about 1-1/2 pounds)
* 1/3 cup chopped onion
* 1 clove garlic, minced
* 1 tablespoon margarine or butter
* 2 teaspoons finely shredded orange peel
* 1/2 cup orange juice
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 2 tablespoons honey
* Orange wedges (optional)
* Mint leaves (optional)


Directions

1. In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Makes 4 servings.

Chile Chocolate Torte - Cinnamon Whipped Cream

Chile Chocolate Torte and Cinnamon Whipped Cream
Source: Better Homes and Gardens

Ingredients

* Nonstick cooking spray
* All-purpose flour
* 1 cup whole blanched almonds
* 2 Tbsp. granulated sugar
* 2 Tbsp. all-purpose flour
* 1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
* 3 oz. semisweet chocolate, coarsely chopped
* 1 cup butter
* 6 egg yolks
* 1/4 cup strong brewed coffee, cooled
* 1 tsp. vanilla
* 1/4 tsp. almond extract
* 1/8 tsp. salt
* 1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
* 1/2 tsp. ground cinnamon (divided use)
* 6 egg whites
* 1/4 cup granulated sugar
* 1 cup whipping cream
* 1/4 cup powdered sugar
* Whole blanched, unblanched or candied almonds
* Crushed chipotle chile pepper (optional)


Directions

1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.

2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.

3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.

4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.

5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.

6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.

7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings.

How To Cook Beef tenderloin

Beef tenderloin is cut from the animal's middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

You really don't need a recipe to cook good beef tenderloin--just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here's a more exact recipe if you don't care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Pulled Chicken Sandwiches

Pulled Chicken Sandwiches

Ingredients

* 2 1-3/4- to 2-pound purchased roasted chickens
* 1 tablespoon olive oil
* 2 medium onions, cut into 1/4-inch-thick slices
* 1 cup chopped green or red sweet pepper
* 2/3 cup cider vinegar or white wine vinegar
* 1 8-ounce can tomato sauce
* 1/4 cup snipped fresh basil
* 1/4 cup honey
* 1 teaspoon salt
* 2 12-inch loaves ciabatta bread, split and toasted
* Pickle slices


Directions

1. Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken.

2. In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey, and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.

3. To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings.

Onion and Mushroom Soup

Onion and Mushroom Soup This hearty soup combines the natural sweetness of caramelized onions with the nutlike flavor of wild rice.

Ingredients

* 1 tablespoon olive oil
* 4 large onions, cut into 3/4-inch chunks (about 4 cups)
* 1 cup sliced leeks (3 medium)
* 2 teaspoons brown sugar
* 3 cups sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
* 1 cup finely chopped carrots (2 medium)
* 1 14-ounce can reduced-sodium chicken broth
* 1-3/4 cups water
* 1-1/2 cups cooked wild rice or brown rice
* 2 tablespoons dry sherry (optional)
* 1/8 teaspoon pepper
* 1/2 cup cold water
* 2 tablespoons all-purpose flour


Directions

1. In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.

2. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups water, cooked rice, sherry (if desired), and pepper.

3. In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

Food exchanges: 1-1/2 Starch, 4 Vegetable, 1/2 Fat

A Delicious Christmas Recipe

Traditions Of A Recipe For Christmas

This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.

Some Ideas For A Christmas Recipe

I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.

A Simple Fruit Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.

If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here =>http://www.outdoorchristmasdecorationsite.com

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

Shrimp Scampi-Style

Ingredients

* 24 large shrimp (about 1-1/2 pounds total)
* 1/2 teaspoon salt
* 2 tablespoons unsalted butter
* 2 tablespoons extra virgin olive oil
* 3 tablespoons minced garlic
* 1/3 cup minced shallots
* 2 cups dry white wine
* 3 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 tablespoon finely chopped Italian (flat-leaf) parsley
* 2 teaspoons snipped fresh thyme


Directions

1. Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt. Set aside.

2. In a large skillet, combine butter and olive oil. Heat over medium heat. Add garlic; cook and stir for 1 minute. Add shallots; cook and stir until tender, about 3 minutes. Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling. Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove shrimp with a slotted spoon; cover and keep warm.

3. Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.

4. Return shrimp to skillet and toss gently to coat with liquid in skillet. Transfer to a serving dish; serve warm.

5. Makes 8 servings

Smoky Vegetable Pizzetta

Eggplant, artichoke hearts, and smoked Gouda cheese give this pizzetta a distinctive flavor.

Ingredients
· 1 16-ounce loaf frozen bread dough
· 1 6- to 6-1/2-ounce jar marinated artichoke hearts
· 12 thin wedges red onion
· 6 thin slices eggplant, cut in half crosswise
· 2 cups shredded smoked Gouda cheese (8 ounces)
· 12 slices plum tomato
· 4 green onions, thinly sliced (1/2 cup)
· 1 tablespoon snipped fresh rosemary
· 1 tablespoon snipped fresh basil

Directions
1. Thaw bread according to package directions. Heat oven to 425 degrees F. Line a large baking sheet with foil; grease foil. Set baking sheet aside.

2. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts (if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces); set aside. Place red onion wedges and eggplant slices on foil-lined baking sheet. Brush with some of the reserved artichoke marinade (discard any remaining marinade). Bake red onion and eggplant in oven for 10 minutes (do not turn). Remove from oven; set aside.

3. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4-inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork.

4. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half-slice of eggplant, one red onion wedge, one artichoke quarter, and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.

More recipes :
french-omelets-recipe
chicken-tacos-recipe
vegetable-pizzas
tortilla-soup
autumn-harvest-stew
brunswick-stew
speedy-salmon-fillet
breadmaker-recipe
recipes-are-guides-not-formulas
shrimp-with-spicy-saffron-sauce
apple-cherry-cobbler
aquavit-tuna-and-salmon-burgers
blt-salad-with-crostini
strawberry-spinach-salad
grilled-all-american-burgers
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Solid Gold Squash Soup

Solid Gold Squash Soup Thaw frozen squash in the microwave oven while cooking the onion and spices for this all-but-instant creamy soup.

Ingredients

* 1-1/2 teaspoons cooking oil
* 1/4 cup finely chopped onion
* 1 to 2 teaspoons curry powder
* 1/2 teaspoon ground ginger
* 2 12-ounce packages frozen cooked winter squash, thawed
* 1 cup reduced-sodium chicken broth
* 1 cup apple juice or apple cider
* 1/8 teaspoon salt
* 1/2 cup plain fat-free yogurt or fat-free dairy sour cream
* Finely chopped pistachio nuts (optional)


Directions

1. In a medium saucepan heat oil over medium heat. Add onion, curry powder, and ground ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice, and salt. Heat through. Ladle into soup bowls. Top each serving with a swirl of yogurt or sour cream. If desired, sprinkle with pistachio nuts. Makes 4 servings.

Hash Brown Strata A strata the Low-Cholesterol Cooking

Regulate your cholesterol level without giving up on good taste.
Hash Brown Strata A strata (Italian for "layered") is an egg-and-bread casserole. In this recipe, frozen hash browns substitute for the bread.

Ingredients

* Nonstick cooking spray
* 2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
* 1 cup cut broccoli florets
* 1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
* 1/3 cup evaporated fat-free milk
* 2 tablespoons all-purpose flour
* 2 8-ounce cartons refrigerated or frozen egg product, thawed
* 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
* 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
* 1/4 teaspoon black pepper
* Fresh basil sprigs (optional)


Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.

2. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.

3. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.

Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.

Old recipe: Spicy Tomato Soup

Spicy Tomato Soup

1 Bermuda Onion, sliced very thin then chopped finely
4 Cloves Garlic, minced

Sauté the above in 2 Tablespoons Olive Oil, then add:

(2) 14 ounce cans Tomato Sauce
(2) 14 ounce cans Water
2 Tablespoons Pesto
3 Teaspoons ground Cumin
1 Teaspoon Celtic Sea Salt
1 Tablespoon Frank's Red Hot Sauce

Combine the tomatoes and spices together with the onion and garlic. Bring the mixture to a boil, and then add the water. Stir this together so that the soup is not boiling (so it won’t break the glass in your blender) then blend it on high in your blender (optional, but we felt like it would be more liquidy that way for our fast.) Serve hot. Makes about 7 cups of soup. Yum! (I think. . .who can tell at this point. Anything may taste good.)

We had an 8 oz. mug of it and it seemed to satisfy us. Another day of our fast done, 17 more to go.

Prep and cooking time about 15 minutes. Heck, we couldn't wait any longer than that anyway!

Cumin is an antibacterial herb good for the liver and digestion, increases libido, and good for migraines associated with digestive causes. Garlic and onions are both antibacterial and antiviral.

Pesto, a mixture of basil, garlic, pine nuts, olive oil and parmesan cheese, is a wonderful flavoring agent for soups and spaghetti sauce. Basil is good for the heart, acts as an anti-inflammatory and is high in magnesium and vitamin K. My pesto also contains lots of parsley (an awesome herb.) You can find pesto in the refrigerator section in most grocery stores by the fresh vegetables.

Celtic Sea Salt (http://www.celticseasalt.com) has countless medicinal uses. It is a moist grey salt harvested from somewhere in France and is not processed at super high temperatures like regular sea salt. Therefore, the body can take in the sodium, chloride and other natural minerals from the sea and use those minerals to our body’s best advantage. Research shows Celtic Sea Salt can help correct excess acidity, restore good digestion, relieve allergies and skin disease, prevent some types of cancer, boost cellular energy and give heightened resistance to infections and bacterial disease.

Tomatoes are jam-packed with lycopenes which are powerful antioxidants abundant in red tomatoes and processed tomato products, may help prevent prostate cancer and some other forms of cancer, heart disease, and other serious diseases. I teach my clients that taking in antioxidants, vitamins and minerals from natural food sources are far better than taking them in pill form.

Bon Appétit!

Best Recipe: Holiday Pie Crust

My mother made the best pies ever. Of course, we all probably believe this to be true of our mother’s recipes, but this is really good pie crust and it is very easy to boot. This pie crust is great for Thanksgiving pumpkin pie, pecan pie, apple pie, coconut cream pie, or any other holiday pie recipe that you may have. Read on to find out how to make it.

Ingredients:

5 cups all-purpose flour

1 Tbsp salt

2 cups shortening

1 egg

2/3 cups water

1 Tbsp brown sugar

1 ½ Tbsp vinegar

Measure the flour (make sure to level off each cup of flour with a straight edge like the straight side of a table knife) and the salt and place them in a large mixing bowl. Cut the shortening into the flour mixture using a pastry blender until the mixture is pea-sized and resembles cornmeal. Do this using small amounts of shortening at a time (about a half a cup as you go).

In a small bowl beat the egg and water together. Add the brown sugar and then the vinegar.

Add the wet ingredients to the dry ingredients and mix gently. Knead the dough well and then let it rest for about 10 minutes. Roll the dough onto a floured surface but leave the dough a little thicker than for your usual pie crusts. Allow the pie crust to roll onto the rolling pin and transfer it to a pie pan.

This wonderful holiday pie crust recipe makes enough pastry for two 9-inch two-crust pies. Bake it according to your holiday pie recipe. Visit here for more recipe at http://new-recipe.blogspot.com/

Meals in 30 Minutes or Less

Peppered Pork with Chive Sauce

Ingredients

* 4 boneless pork loin chops, cut 3/4-inch thick
* 1 teaspoon coarsely ground tri-colored peppercorns or black peppercorns
* 2 teaspoons cooking oil
* 1/4 cup water
* 3 tablespoons dry sherry or chicken broth
* 1 3-ounce package cream cheese with chives, cut up
* Snipped fresh chives (optional)


Directions

1. Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.

2. For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Spoon sauce atop pork. If desired, sprinkle with snipped chives.

Makes 4 servings.

Serving Suggestion: Steam or microwave quartered new potatoes and green beans, then drizzle with lemon juice. Serve glasses of apple cider with dinner.

Tuscany Stuffed Chicken

Tuscany Stuffed Chicken

Ingredients

* 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
* Black pepper
* 2 to 3 ounces fontina cheese, crumbled or sliced
* 1/2 cup canned roasted red sweet peppers cut into strips
* 12 fresh sage leaves
* 1/4 cup all-purpose flour
* 1 tablespoon olive oil
* 2 cups dry white wine
* Fresh sage leaves (optional)


Directions

1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.

2. In a medium nonstick skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove chicken from skillet. Drain off any excess fat.

3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degrees F using an instant-read meat thermometer.

4. Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered, until mixture measures 1/2 cup. Serve over stuffed chicken breasts. If desired, garnish with fresh sage leaves. Makes 4 servings.

How To Cook: Tandoori Chicken

Tandoori Chicken

Ingredients

* 1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
* 1 8-oz. carton plain yogurt
* 4 tsp. lemon juice
* 1-1/2 tsp. grated fresh ginger
* 2 tsp. paprika
* 1 tsp. ground cumin
* 1/2 tsp. ground coriander
* 1/4 tsp. salt
* 1/4 tsp. ground turmeric
* 1/8 to 1/4 tsp. cayenne pepper
* 1 clove garlic, minced
* Chutney
* Cilantro leaves (optional)


Directions

1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.

2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.

3. Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.

Old Recipe: BLT Salad with Crostini

Source: Better Homes and Gardens
Ingredients

* 1/3 cup fat-free mayonnaise dressing or salad dressing
* 4 tablespoons milk
* 3 tablespoons chopped oil-packed dried tomatoes, drained
* 1 clove garlic, minced
* 12 thin slices baguette-style French bread
* 6 cups torn mixed salad greens
* 3 plum tomatoes, seeded and chopped (1 cup)
* 1 small cucumber, halved lengthwise and thinly sliced
* 1/2 cup cubed Muenster or mozzarella cheese (2 ounces)
* 8 slices turkey bacon, crisp-cooked, drained, and crumbled

Directions

1. For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside.

2. Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside.

3. Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices. Makes 4 servings.

More recipes :
blt-salad-with-crostini
strawberry-spinach-salad
grilled-all-american-burgers
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Recipe for Autumn Harvest Stew

Source: Better Homes and Gardens
Ingredients

* 1 pound boneless pork shoulder
* 2 cups cubed, peeled sweet potatoes
* 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
* 2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
* 1 medium onion, chopped
* 3/4 teaspoon dried thyme, crushed
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups apple cider or apple juice


Directions

Trim fat from meat. Cut pork into 1-inch cubes.

In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.

More recipes please visit and make donation click at http://new-recipe.blogspot.com

Chicken Curry with Coconut Milk - Thai Style

By: Barney Garcia

This is one of my all time favorite dishes. I hope you will enjoy this recipe as much as I do. If you never had the pleasure of trying Thai curry chicken then I almost can guarantee that you will fall in love with Thai food after trying this chicken recipe.

Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can’t find it anywhere else. Thai curry is great served with jasmine rice as this type of rice cools and compliments the flavors found in the curry. Also serve with a green vegetable, such as broccoli or green beans.

Vegetable oil 1tbsp
Red curry paste 4tsp
Boneless chicken breasts (skinned) 4
Onion, chopped 1
Sweet red pepper, cut into stips 1
Grated rind of 1 lemon
Coconut milk 1 cup
Fish sauce (if unavailable, use soy sauce) 2 tbsp
Fresh lemon juice 1 tbsp

In a large pan or skillet, heat oil over high heat and stir fry curry paste for about 30 seconds. Add chicken and stir fry for approximately 3 minutes. Stir in onion and fry for a minute. Next, add the red pepper and the lemon rind and continue to stir fry for another minute, or until the onion is see through and soft. Then stir in your coconut milk, fish sauce and lemon juice and bring to a boil. Continue cooking for a few more minutes or until the liquid has reduced slightly. Garnish with chopped fresh coriander. Serves 4.

Additional information

1. It is almost always a good idea to have all of your ingredients cut up before hand, because of the quickness of cooking this dish. If you already have your ingredients cut up before hand you can just toss them in and not have to worry about burning anything

2. Since coconut milk is very high in fat, you can purchase light coconut milk as a substitute if you would prefer a lighter dish. However, if light coconut milk is unavailable, you can mix half a cup of coconut milk and half a cup of water together to make you own version of the light alternative. (It just might not taste as good!)

Per Serving (made with light coconut milk)
Calories 251
Protein 34g
Fat 9g
Carbohydrates 9g
Fiber 1g
Sodium 478mg

More About Barney Garcia: Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit web sites daily new recipes

More recipes :
grilled-all-american-burgers
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

New Recipe: Herbal Rub Roast Turkey Dish

By: jamie
Herbal Rub Roast Turkey Dish - A great thanksgiving dish to make for you and your family

Ingredients:
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Instructions:
Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.

Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.

Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.

Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

Content Provider: http://www.my-articles.com
More About jamie: Author is writter for sites such as Information Today
More food recipes at http://new-recipe.blogspot.com

Christmas Recipe

What would Christmas be like without the traditional mulled wine? The wonderful aromas wafting through the house during the holiday season have even sparked scented candles designed to conjure up our favorite smell! Every country has it's version of this holiday recipe - from the German Gluhwein to the Italian Vin Brulè.

Here is a great and tasty of how the Swedes have incorporated the enticing flavors of tropical spices. In glögg the liquids are steeped with various spices. What better way to keep spirits high when the sun disappears for months? A Christmas gathering with no glögg is unthinkable in Sweden, akin to a Superbowl party with no beer.

Mulled Wine or Glögg

* 5 whole white cardamom pods, cracked
* 2 whole cloves
* 1 1-inch piece of cinnamon stick
* 1 teaspoon dried orange peel
* 2 tablespoons brown sugar
* 1/3 cup Madeira or port
* 1 bottle good-quality red wine such as burgundy

Put all of the ingredients in a stainless steel pan and slowly heat. Do not boil. Strain and drink immediately. For a more intense flavor, let spices steep for several hours or overnight; strain and gently reheat.

Serve in a heat proof bowl, with mugs or glasses and a large ladel. Enjoy welcoming in Christmas with this traditional Swedish beverage!

For more great swedish recipes visit us at Worldwide Recipes & Cooking website. Also please visit http://new-recipe.blogspot.com/ for more recipe.

Greek Shrimp Salad

Ingredients

• 1 8-ounce package frozen, peeled, cooked shrimp
• 4 cups torn romaine
• 2 cups torn iceberg or leaf lettuce
• 2 small tomatoes, chopped (1 cup)
• 3/4 cup crumbled feta cheese (3 ounces)
• 2 green onions, sliced (1/4 cup)
• 1/4 cup sliced pitted ripe olives
• 1/3 cup olive oil or salad oil
• 1/3 cup white wine vinegar
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 2-ounce can anchovy fillets, drained (optional)

Directions

1. Thaw shrimp. Set aside.

2. In a large bowl toss together romaine and iceberg or leaf lettuce. Arrange greens on four individual salad plates. Top with shrimp, tomatoes, feta cheese, green onions, and olives.

3. For dressing, in a screw-top jar, combine olive oil or salad oil, vinegar, oregano, garlic powder, and pepper. Cover and shake well to mix. Pour dressing over salads. Top with the anchovy fillets, if desired. Makes 4 servings.

German Potato Salad

INGREDIENTS

* 4 potatoes
* 4 slices bacon
* 1 tablespoon all-purpose flour
* 2 tablespoons white sugar
* 1/3 cup water
* 1/4 cup white wine vinegar
* 1/2 cup chopped green onions
* salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

French recipes - 10 most popular

By: Cuisine-France

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

More About Cuisine-France: All these recipes are available at Cuisine-France, french recipes: www.cuisine-france.com, french cooking and recipe guide.

Black Forest Cheesecake Recipe

Ingredients:
***Cherry Topping***
1 pound Frozen Unsweetened Cherries -- thawed
1/4 cup Kirsch (Cherry Liqueur)
1/4 cup Sour Cherry Syrup
***Chocolate Crust***
8 1/2 ounces Chocolate Wafer Cookies
6 tablespoons Butter, Well Chilled, Cut In 1/2" Pieces
***Chocolate Filling***
1 1/2 cup Whipping Cream
12 ounces Semisweet Chocolate -- coarsely chopped
16 ounces Cream Cheese -- at room temperature
3/4 cup Sugar
4 Eggs -- at room temperature
1 teaspoon Vanilla
***Topping***
1 cup Heavy Whipping Cream -- well chilled
2 tablespoons Sugar
1 tablespoon Kirsch
Chocolate Curls -- for garnish

Directions:

For topping: Soak undrained cherries and kirsch in small bowl 6 hours.

Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)

Note: Can substitute 21 ounces cherry pie filling.

For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.

For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days.

Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired.

(Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.

This recipe for Black Forest Cheesecake serves/makes 8

Cheesecake Recipe - all with Chocolate

Ingredients:
1 1/2 cup chocolate wafer crumbs
1/4 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted
4 packages (8-ounce size) cream cheese, softened
1 cup sugar
1 tablespoon flour
5 eggs
1/2 cup sour cream
12 ounces semi-sweet chocolate, melted
2 teaspoons vanilla extract

Directions:

Mix chocolate crumbs, cinnamon, and butter together and press into a 9-inch springform pan. Bake at 350F for 10 minutes. Remove and cool.

Mix together cream cheese and sugar until well blended. Beat in flour. Add eggs one at a time, mixing well after each addition. Beat in sour cream. Blend in the melted chocolate and vanilla. Pour over prepared crust. Bake at 425F for 15 minutes that then lower oven to 300F. Bake for an additional 45 minutes and then turn oven off and allow the cake to cool down with the oven for an hour. Remove from oven and cool completely. Refrigerate.

This recipe for All Chocolate Cheesecake serves/makes 12

The Golden Potatoes Recipe

Ingredients:
4 medium potatoes
1 large rutabaga
1/4 cup butter
1/4 cup flour
2 cups whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1 dash nutmeg
1/2 cup grated Parmesan cheese
rosemary springs

Directions:

Peel and thinly slice the potatoes and rutabaga. In a heavy saucepan, melt butter. Stir in flour and cook for one minute. Gradually add whipping cream and stir constantly until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

Layer potatoes, rutabaga and sauce in a greased casserole dish. Cover with foil. Bake at 400F for 1 hour. Uncover, sprinkle with Parmesan cheese and continue baking 15 minutes more. Garnish with rosemary.

This recipe for Golden Potatoes serves/makes 6

Just Peachy Shake

Two Southern favorites, peaches and peanut butter, star in this frothy drink. Ingredients
· 1 pint frozen vanilla yogurt
· 1 medium peach, peeled, pitted, and cut up, or 1/2 cup frozen unsweetened peach slices
· 1 tablespoon honey
· 1 tablespoon creamy peanut butter
· Chopped fresh peach (optional)
· Finely chopped peanuts (optional)

Directions
1. In a blender container, combine frozen yogurt, cut-up fresh or frozen peach, honey, and peanut butter. Cover and blend until smooth.
2. Pour into 2 glasses. If desired, garnish each serving with chopped peach and finely chopped peanuts. Makes 2 (6-ounce) servings.

Coconut Shrimp Kabobs and Island Coconut Salsa

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Post in : Coconut Shrimp Kabobs and Island Coconut Salsa
More recipe at http://new-recipe.blogspot.com
Content Provider: http://www.my-articles.com
More About Dianne Ronnow: If you love coconut shrimp, check out the website at Coconut-Shrimp.com. Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what their Coconut Oil Diet Secrets are!

More recipes :
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kids
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Coconut Pecan Brownies Recipe

By Griffin Wetzstein
Ingredients
3/4 cup pecan halves, coarsely chopped
4 eggs
2 cups packed brown sugar
1 1/2 sticks (3/4 cup) salted butter, melted
4 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup flaked coconut

Frosting:
32 pecan halves
1/4 cup packed brown sugar
3/4 cup pecan halves, coarsely chopped
1 can ready-to-spread vanilla frosting

Hardware
Whisk
Large bowl
Medium bowl
Small microwave safe bowl
13x9-inch baking pan

Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease a 13x9-inch baking pan; set aside.
Step 3: In a small microwave safe bowl, place the butter and baking chocolate. Microwave at medium setting for 1 minute; stir mixture. Microwave for additional 30 second intervals until chocolate and butter are combined and smooth; set aside.
Step 4: In a large bowl, whisk together the eggs and 2 cups of packed brown sugar until well blended.
Step 5: Add chocolate mixture and vanilla extract; mix well.
Step 6: Stir in flour and salt until well blended.
Step 7: Stir in 1/2 cup of coconut and 3/4 cup of chopped pecans.
Step 8: Pour batter into prepared 13x9-inch baking pan.
Step 9: Bake 30 minutes; do not overbake. Cool completely.

Frosting:
Step 1: In a medium bowl, mix together 1/2 cup coconut, 1/4 cup packed brown sugar, and 3/4 cup chopped pecans; spread over brownies.
Step 2: Place a pecan half on top of each cut brownie square.

Makes 32 brownies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great brownie recipes visit http://new-recipe.blogspot.com http://kicked-up-cookie-recipes.com/brownie-recipes.html
For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Beef Larnar -Thailand food

Ingredients
2 to 4 dried red chili peppers or 1/2 to 1 teaspoon crushed red pepper
1/4 cup water
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon cooking oil
1 to 1-1/4 teaspoons fish sauce or nuoc cham
2 to 4 cloves garlic, quartered
1 pound beef top round steak
1 tablespoon cooking oil
4 cups broccoli flowerets
2 cups hot cooked rice
Chili pepper (optional)

Directions
1. For Nam Prick, if using dried peppers, wear rubber gloves to cut open dried red chili peppers. Discard stems and seeds; cut up peppers. Place peppers in bowl and cover with boiling water. Let peppers stand for 45 minutes to 1 hour. Drain. In a blender container combine soaked peppers or crushed red pepper; the 1/4 cupm water; the lemon juice; soy sauce; cooking oil; fish sauce or nuoc cham; and garlic cloves. Cover and blend until mixture is nearly smooth. Set aside.
2. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry broccoli in hot oil for 3 to 4 minutes or until crisp-tender. Remove broccoli from the wok.
4. Add half of the beef to the hot wok. Stir-fry for 2 to 3 mintues or to desired doneness. Remove beef from the wok. Repeat with remaining beef. Return all beef to the wok.
5. Stir Nam Prik; add to the center of the wok. Return broccoli to the wok. Stir all ingredients together to coat with Nam Prik. Bring to boiling. Cover and cook 1 mintue more or until heated through. Serve immediately with hot cooked rice. Garnish with chili pepper, if desired. Makes 4 servings.

Nutrition facts per serving:
calories: 363
total fat: 13g
saturated fat: 3g
cholesterol: 73mg
sodium: 662mg
carbohydrate: 30g
protein: 33g

source : bhg.com

Coconut Shrimp Recipes

By: Dianne Ronnow
If you love coconut shrimp, here is very good coconut shrimp recipes to try.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.


Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

More recipe at http://new-recipe.blogspot.com
Content Provider: http://www.my-articles.com
More About Dianne Ronnow: If you love coconut shrimp, check out the website at Coconut-Shrimp.com. Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what their Coconut Oil Diet Secrets are!
Post in : Coconut shrimp recipes

More recipes :
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kids
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Easy High Fiber Muffins For Kids

By: Stephanie Shank

Researchers have found that a high-fiber diet significantly reduces blood pressure levels among people with high blood pressure or hypertension. High fiber foods offer vital phytochemicals that we need for a healthy immune system. Fiber-rich foods tend to be higher in vitamins and minerals.

After eating fiber-rich foods, there is a feeling of fullness which helps to control overeating. A fiber-rich meal is processed more slowly. Losing weight is a natural result of eating high fiber foods such as whole grain breads and cereals; fruits such as raspberries, strawberries, unpeeled apples and pears; beans and legumes like kidney beans, lima beans, and lentils; nuts and seeds; vegetables such as broccoli, spinach, swiss chard and peas.

Carrot Bran Muffins/Blender Method
yield: 12 Large Muffins

1. Spray muffin pan with no-stick cooking spray

2. In a large mixing bowl thoroughly stir water into bran; stir in raisins, nuts, and carrots; let stand at least 5 minutes:

1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran)
1/2 cup boiling hot water
1/2 cup raisins (soaked in water 5 minutes to soften; drained)
1/2 cup chopped walnuts
1 cup grated fresh carrot

3. Place in blender; blend at high speed 4 minutes until smooth:

1 cup buttermilk
2 eggs
1/2 cup honey
1 cup whole wheat pastry grain (not flour)

4. Combine and add all at once to liquid ingredients in blender and blend in briefly, but thoroughly:

1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon

5. Pour batter into softened bran mixture; blend all thoroughly, but briefly with rubber spatula or mixing spoon. Do not overmix!

6. Fill muffin cups evenly, each almost full; bake at 350°F for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.

Per Muffin (using whole medium eggs, 1% fat buttermilk)
Calories: 189; Total Fat: 5 grams
Fiber: 5 grams

More About Stephanie Shank: Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health.