The Mexican food
This Recipes Article is Brought To You By: Gregg Hall
Ingredients:
2 "Ready to Bake" pie crusts
5 large eggs
1 1/2 cups Half & Half
8 oz. Cheddar/Monterey Jack Cheese (shredded fine)
12 oz. bacon (fried crisp)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green onion tops
1/2 cup diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz. button mushrooms (sliced)
2 Tablespoons fresh garlic, chopped fine
1/2 stick butter or margarine
2 Tablespoons Olive oil
1 Tablespoon Gebhardt's Chili Powder
1 Tablespoon Fiesta Fajita Seasoning
1 Tablespoon Salt
1 Tablespoon Coarse ground Black Pepper
Directions
Preheat oven to 350 degrees. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8").
In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. Add the mushrooms, bell peppers, yellow onions and garlic. Sauté until mushrooms change to a light tan color (about 10 minutes). Remove from heat and cool in a bowl. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.
In a large bowl, break eggs and beat by hand like making scrambled eggs. Add the 1/2 & 1/2 and mix well. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed. Add the chopped bacon and mix again. Add the sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid. Mix again until egg mixture is combined with all other ingredients.
With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces. At random, put about 10 pieces of the 'butter chunks' on top of the egg mixture.
Bake in a 350-degree oven for 35 minutes or until top (egg mixture) just starts to turn a golden brown. Remove from oven and place on a cooling rack. Let sit 1 hour. Slice into 8 equal portions and serve with a fresh Caesar salad. Cover any leftovers with plastic wrap and keep refrigerated. Best served when slightly warmed or at room temperature.
Yield: Two 9" quiche pies.
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Post in : Tex-Mex Quiche
More About Gregg Hall: Gregg Hall is a business consultant and author for many online and offline businesses. Get all your ethnic foods from www.ethnicfoodsplus.com
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23 September 2006
22 September 2006
Recipes Are Guides, Not Formulas
Judging by the comments in some cookbooks, you would think recipes are chemical formulas to be measured out and carefully mixed. It just ain't so.
A favorite line of editors always refers to the measurements used, which are often given in both metric and Imperial. You are cautioned to use one set of measurements or the other, but never to mix them. The implication is that if you do, disaster will be the result. It's a bit like the exhortation which goes something like "three free-range eggs", as if the dish cannot be produced with any other type of egg.
This is the sort of thing that has inexperienced cooks quickly turning the pages, looking for a recipe with less ingredients or abandonning the idea altogether and heading for the takeaway. I call it 'the tyranny of the recipe'. It's as unnecessary as it is silly.
If you are one of those who ignore a recipe simply because the list of ingredients is too long, or looks too complicated, please keep reading. You don't need to change your cookbook. You just need to change your mindset.
The first thing to remember is that recipes are written by people trying to pass on a method they use to cook something. They are a convention for exchanging information which has developed over many years and which, on the whole, work very well. But that's all they are. You are not dealing with chemical formulas that will blow up in your face if you measurements happen to be a few grams out, or you change one ingredient for another.
In just about any recipe you can not only change ingredients around, alter the amounts used and so on, you can also leave them out altogether. You may not achieve exactly the same dish as the cook who wrote the recipe, but so what? Who's to say that your version won't be just as good, or even better?
Good cooks, and that really means experienced cooks, will read through a recipe, grasp the general idea, and proceed to put it all together using previous knowledge and their own tastebuds. How things taste to you, and even how they look, are far more important than any written instruction and far more liberating.
Try this simple test. Open two different cookbooks at the chicken recipe section and compare the recipes. It will very quickly dawn on you that the recipes in one are simply variations on the listings in the other, the biggest variation being in the flavorings used. So the conclusion must be, if the recipes can be varied in flavors and quantities between cookbooks, you can do exactly the same thing and still come up with some stunning dishes for your friends and family.
Using cookbooks as a source of ideas only is an enormously liberating experience for most people, turning a chore into a pleasure. As a bonus, it often produces far superior results as well. For example, did you know that many of the dishes published in cookbooks have never actually been cooked? They are frequently just rewritten from notebooks and archives. That's because the professionals know that the contents are not critical. It just makes us look more highly skilled if we pretend they are.
Don't be trapped in this way. One of the most influential cookery writers of her day, Elizabeth David, put only the barest of information in her recipes and often didn't bother to mention quantities at all. Beginner cooks might have struggled a little, more through nerves than anything else, but more experienced cooks were quickly at home creating their own versions of classic French recipes.
And that's something to bear in mind when you are cooking for the family. Professionals did not invent cooking, ordinary people did. Many of the classic Italian and French dishes are not the results of swanky restaurant posing, but simple food prepared from fresh ingredients with many regional variations. They have nothing to do with the culinary antics of celebrity chefs.
Take a break from tyranny. Close the cookbook and make something you have cooked before, but change it a little - or a lot if you wish. Add, substitute or take away one ingredient, taste or smell everything before you use it and get used to the idea of cooking with your palate, which really means your nose. You will probably find that you surprise yourself by how much you instinctively know and how much you have learnt. You will also be pleasantly surprised by how much easier life in the kitchen has become.
Author Michael Sheridan: Michael Sheridan is a former head-chef as well as an acknowledged authority and published writer on cooking matters. More recipes at : http://new-recipe.blogspot.com
A favorite line of editors always refers to the measurements used, which are often given in both metric and Imperial. You are cautioned to use one set of measurements or the other, but never to mix them. The implication is that if you do, disaster will be the result. It's a bit like the exhortation which goes something like "three free-range eggs", as if the dish cannot be produced with any other type of egg.
This is the sort of thing that has inexperienced cooks quickly turning the pages, looking for a recipe with less ingredients or abandonning the idea altogether and heading for the takeaway. I call it 'the tyranny of the recipe'. It's as unnecessary as it is silly.
If you are one of those who ignore a recipe simply because the list of ingredients is too long, or looks too complicated, please keep reading. You don't need to change your cookbook. You just need to change your mindset.
The first thing to remember is that recipes are written by people trying to pass on a method they use to cook something. They are a convention for exchanging information which has developed over many years and which, on the whole, work very well. But that's all they are. You are not dealing with chemical formulas that will blow up in your face if you measurements happen to be a few grams out, or you change one ingredient for another.
In just about any recipe you can not only change ingredients around, alter the amounts used and so on, you can also leave them out altogether. You may not achieve exactly the same dish as the cook who wrote the recipe, but so what? Who's to say that your version won't be just as good, or even better?
Good cooks, and that really means experienced cooks, will read through a recipe, grasp the general idea, and proceed to put it all together using previous knowledge and their own tastebuds. How things taste to you, and even how they look, are far more important than any written instruction and far more liberating.
Try this simple test. Open two different cookbooks at the chicken recipe section and compare the recipes. It will very quickly dawn on you that the recipes in one are simply variations on the listings in the other, the biggest variation being in the flavorings used. So the conclusion must be, if the recipes can be varied in flavors and quantities between cookbooks, you can do exactly the same thing and still come up with some stunning dishes for your friends and family.
Using cookbooks as a source of ideas only is an enormously liberating experience for most people, turning a chore into a pleasure. As a bonus, it often produces far superior results as well. For example, did you know that many of the dishes published in cookbooks have never actually been cooked? They are frequently just rewritten from notebooks and archives. That's because the professionals know that the contents are not critical. It just makes us look more highly skilled if we pretend they are.
Don't be trapped in this way. One of the most influential cookery writers of her day, Elizabeth David, put only the barest of information in her recipes and often didn't bother to mention quantities at all. Beginner cooks might have struggled a little, more through nerves than anything else, but more experienced cooks were quickly at home creating their own versions of classic French recipes.
And that's something to bear in mind when you are cooking for the family. Professionals did not invent cooking, ordinary people did. Many of the classic Italian and French dishes are not the results of swanky restaurant posing, but simple food prepared from fresh ingredients with many regional variations. They have nothing to do with the culinary antics of celebrity chefs.
Take a break from tyranny. Close the cookbook and make something you have cooked before, but change it a little - or a lot if you wish. Add, substitute or take away one ingredient, taste or smell everything before you use it and get used to the idea of cooking with your palate, which really means your nose. You will probably find that you surprise yourself by how much you instinctively know and how much you have learnt. You will also be pleasantly surprised by how much easier life in the kitchen has become.
Author Michael Sheridan: Michael Sheridan is a former head-chef as well as an acknowledged authority and published writer on cooking matters. More recipes at : http://new-recipe.blogspot.com
20 September 2006
Lower-Calorie Strawberry Shortcake
We've cut more than half the calories and fat from the traditional fruity favorite.
Ingredients
· 3 cups sliced fresh strawberries
· 2 tablespoons sugar
· 1-2/3 cups all-purpose flour
· 1 tablespoons sugar
· 2 teaspoons baking powder
· 1/4 teaspoon baking soda
· 3 tablespoons margarine
· 1 beaten egg
· 1/2 cup buttermilk or skim milk
· Nonstick spray coating
· 1 1.4-ounce envelope whipped dessert topping mix
· 1/2 cup skim milk
Directions
Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator for at least 1 hour or up to 3 hours.
In a mixing bowl stir together flour, the 1 tablespoon sugar, baking powder, and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined.
Spray an 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan. Bake in a 450 degree F oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely, or serve shortcake warm.
Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk.
Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries, then add the second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake. Makes 8 servings.
More new recipe please visit and make donation klik at http://new-recipe.blogspot.com
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Ingredients
· 3 cups sliced fresh strawberries
· 2 tablespoons sugar
· 1-2/3 cups all-purpose flour
· 1 tablespoons sugar
· 2 teaspoons baking powder
· 1/4 teaspoon baking soda
· 3 tablespoons margarine
· 1 beaten egg
· 1/2 cup buttermilk or skim milk
· Nonstick spray coating
· 1 1.4-ounce envelope whipped dessert topping mix
· 1/2 cup skim milk
Directions
Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator for at least 1 hour or up to 3 hours.
In a mixing bowl stir together flour, the 1 tablespoon sugar, baking powder, and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined.
Spray an 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan. Bake in a 450 degree F oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely, or serve shortcake warm.
Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk.
Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries, then add the second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake. Makes 8 servings.
More new recipe please visit and make donation klik at http://new-recipe.blogspot.com
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french-omelets-recipe
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breadmaker-recipe
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19 September 2006
Smiling Baked Oatmeal
This tasty oatmeal casserole puts a smile on your kids' faces and gives you the comfort of knowing that you started their day with a healthy serving of protein and soluble fiber.
Ingredients
· Nonstick cooking spray
· 1 cup quick-cooking rolled oats
· 1/2 cup mixed dried fruit bits
· 2 cups fat-free milk
· 1/4 cup refrigerated or frozen egg product, thawed
· 1/4 cup sugar
· 1/2 teaspoon vanilla
· 1/8 teaspoon salt
· Mixed dried fruit bits and/or cut-up maraschino cherries
· 2 tablespoons light pancake and waffle syrup product (optional)
Directions
1. Lightly coat four 10-ounce custard cups with cooking spray; set aside. Stir together the oats and the 1/2 cup fruit bits. Divide oat mixture between the four custard cups. In a medium bowl combine milk, egg product, sugar, vanilla, and salt, stirring to dissolve sugar and salt. Pour milk mixture into the custard cups, dividing evenly. Place custard cups in a shallow baking pan.
2. Bake in a 350 degree F oven for 30 to 35 minutes or until centers are nearly set. Arrange additional dried fruit bits on top of each serving to make a smiling face. Serve warm. If desired, drizzle with syrup. Makes 4 servings.
More new recipe please visit and make donation klik at http://new-recipe.blogspot.com
Ingredients
· Nonstick cooking spray
· 1 cup quick-cooking rolled oats
· 1/2 cup mixed dried fruit bits
· 2 cups fat-free milk
· 1/4 cup refrigerated or frozen egg product, thawed
· 1/4 cup sugar
· 1/2 teaspoon vanilla
· 1/8 teaspoon salt
· Mixed dried fruit bits and/or cut-up maraschino cherries
· 2 tablespoons light pancake and waffle syrup product (optional)
Directions
1. Lightly coat four 10-ounce custard cups with cooking spray; set aside. Stir together the oats and the 1/2 cup fruit bits. Divide oat mixture between the four custard cups. In a medium bowl combine milk, egg product, sugar, vanilla, and salt, stirring to dissolve sugar and salt. Pour milk mixture into the custard cups, dividing evenly. Place custard cups in a shallow baking pan.
2. Bake in a 350 degree F oven for 30 to 35 minutes or until centers are nearly set. Arrange additional dried fruit bits on top of each serving to make a smiling face. Serve warm. If desired, drizzle with syrup. Makes 4 servings.
More new recipe please visit and make donation klik at http://new-recipe.blogspot.com
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