Daily new best recipes

Egg Recipes : Bring To Favorite Outdoor Activities

2007-05-04T11:14:00.000+07:00

Add another sensation to the sound of nature, the fragrance of foliage, and the comfortable outdoor furniture. Put great taste into the mix and you have a virtually perfect environment. Share the love, not to mention the good food! There is a great sense of satisfaction that comes for you when you have a relaxing and alluring backyard, and sharing your happiness is sometimes a great idea! Throw a party, have family members over for a barbecue – do whatever you like when you have a great backyard to enjoy.

Below I will mention a few, distinctive hardboiled egg recipes for your outdoor parties, picnics and other kinds of get-togethers. If you have an outdoor kitchen, a fire pit or barbeque grill you may consider some of these recipes for at-home, outdoor entertainment. The highlight of many occasions, or at least a significant part of the event (virtually never excluded in America) is the food. Despite the fact that we as a nation are growing more and more concerned about our health and good eating habits, we always want to have a nice selection of snacks on the side. This article will also introduce you to some healthier (but just as delicious) foods to cook and serve at outdoor (or even indoor) special events.

First we will start with deviled eggs, an incredibly popular outdoor treat. Popular at poolside parties, barbeque's, pot-luck events, picnics and much, much more, deviled eggs are delicious. To make the proposition even tastier, I have two recipes for you. One is a less healthy deviled egg recipe for you, and the other is a lighter, healthier version of deviled eggs. Your guests will love to have the option, because some people especially when trying to loose weight – have few options in such circumstances.

Mamma’s Deviled Eggs
This recipe makes twelve deviled eggs altogether, in halves, lengthwise. Therefore, if you choose, you can use the other six eggs in the carton to make the lighter version of deviled eggs.

You will need the following items before you begin:

6 eggs
2 tablespoons and 2 teaspoons of mayonnaise
1 teaspoon of mustard
3 tablespoons of fried, real bacon bits
Chives (optional)
Paprika (optional)

The procedure is simple. First you hard cook the six eggs and let them chill. Peel the eggs. Slice the eggs in half, lengthwise. Remove the yolks. Prepare the yolks for mixture by whipping them up. It is simpler to create a more creamy mix once you add the mayonnaise and mustard. Mix the bacon bits in with the mixture. Taste the mixture and add salt, pepper, and / or paprika to taste. Add a spoonful of the mixture into each of the deviled eggs. For appearance and / or presentation, garnish your deviled eggs with chives. You can also choose to garnish with the bacon bits instead of using them in the deviled egg mixture. Some people also prefer to use a kind of spicy mustard instead of regular mustard.

A delicious as well as a beautiful treat to add to any occasion is the deviled egg tray. Whether you are serving a meal, or simply offering appetizers, these quite traditional snacks are perfect for any outdoor occasion. On the lighter side, you may consider making an alternative and healthier type of deviled eggs for your guests to choose from. Here are the ingredients you will need for the lighter recipe:

New Light Deviled Eggs
This recipe actually calls for 8 eggs. Therefore, if you purchase a carton of eggs for the party you will need a couple extra . . . or you will need to alter the recipe a bit. Many cooks, such as my self and my mother and her mother before her, like to make their own little alterations to popular recipes. You will need the following ingredients for this new, light deviled eggs recipe:

8 eggs
1/3 cup of fat free, plain yogurt
1/3 light mayonnaise
3 tablespoons of pickle relish
1 teaspoon of dried, ground mustard
Paprika (optional)

Take 8 hardboiled eggs chilled. Peel the eggs in halves. Extract the egg yolks. Combine all ingredients together, with the exception of the paprika. Spoon the mixture into the halved, hardboiled egg whites. Sprinkle paprika over the eggs, adding spice and a lovely presentation as well. They are still delicious, and they are definitely still deviled eggs. This great new recipe offers the wonderful taste with about half of the fat and less calories than those you will consume by eating most other kinds of deviled eggs.

You will love the taste of your food, and you will love the enjoyment you get from your outdoor furniture, landscaping and overall design even more with great tastes like traditional or distinctive hardboiled egg recipes. From entrées to side dishes, outdoor events such as picnics or barbecue get-togethers require excellent food to enhance the fun and the ambiance of the occasion. There are several recipes for pot-luck get-togethers, outdoor barbeque's and outdoor home parties. Improve it all with the sweet taste of great foods, the outdoors scenery, the good times that your friends and family members will always remember.

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching, gardening, and fashion. For more of her articles on backyard furniture and festivities (and recipes!), please visit outdoorgardenfurniture.net, supplier of high quality Garden Furniture and Garden Umbrellas.

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

Try Combine Gourmet Foods and Recipes

2007-02-25T09:09:00.000+07:00

An attractive gift box or basket filled to overflowing with wonderful specialty foods is a great gift for your favorite gourmet; but why not add a unique touch by including a collection of recipes along with the basket?

Gift baskets can focus on gourmet breakfast items, like pancake and waffle mixes, jams, and syrups, gourmet cooking items like vinegars and oils, or dessert ingredients such as pie fillings. Whatever ingredients you choose, they can be used in an astonishing number of different recipes.

You may have some of your own favorite recipes that can integrate one or more items from the gift box or basket; if not, look through women’s magazines or search the Internet for recipes which require one of your food items as an ingredient.

Some gourmet food companies offer recipes along with their specialty foods, sometimes incorporating them in some unusual and surprising ways. Stonewall Kitchen offers a variety of fine food items; their website also offers a whole collection of recipes, which you can print onto your own cards, emphasizing different foods. Searching their recipe database for Apple Cranberry Chutney, for instance, offers fifteen different recipes, from appetizers and hors d’oeuvres to beverages and desserts, from main dishes to soups and salads.

Their Free Form Apple Tart with Apple Cranberry Chutney combines apples, vanilla, lemon and nutmeg with Stonewall Kitchens popular chutney and puts it in a tart shell for a deliciously distinctive dessert. Another product, their chocolate peanut butter sauce, offers two great dessert recipes, Chocoate Peanut Butter Cookies and Chocolate Peanut Butter Ice Cream.Plan a Dinner Around a Special RecipePlan a get-together with family and friends with a special gourmet recipe as the star attraction. Garlic Rosemary Chicken Skewers are created using Stonewall Kitchen’s Garlic Rosemary Citrus Sauce; you might also want to add a simple dessert like Lemon Pistachio Cookies, with Stonewall Kitchen White Chocolate Orange Sauce.A nice little gift for your dinner guests would be a jar or bottle of the featured ingredient; be sure you attach the recipe to the product with a decorative ribbon. Gift Baskets Make Great Fund RaisersIf your favorite nonprofit organization is planning a fund raiser, consider donating a lavish gift basket to be raffled off; make sure you tuck a collection of recipes into the basket, one or two for each product, plus information on how the lucky winner can get more of his or her favorite foods.There are an infinite number of ways you can extend the usefulness of a specialty food item or gourmet gift basket; use the ones in this article, or come up with your own, based on your personal knowledge of the recipient’s own favorites. Either way, your gift will be much appreciated as the loving gesture it is.

About The Author

Aldene Fredenburg is a freelance writer living in southwestern New Hampshire, who has written numerous articles for the Internet and for local and regional publications. She may be reached at amfredenburg@yahoo.com.

How To Make A Better Salad

2007-02-08T07:53:00.000+07:00

By Stephanie Manley

Salads are a wonderful addition to your diet. Salads can be light and refreshing to heavier and something you can make a meal out of. So often salads have been neglected and have simply been some iceberg lettuce and then chopped with a cherry tomato or two. Salads can be much more complex, if you make a few changes to building a salad. We are going to look at three areas of building a salad, the greens, the toppings, and then salad dressings.

By changing up what you put in a salad you can make a very large difference in what you get out of them. Consider not using iceberg lettuce, or changing some of it out with baby spinach, red leaf lettuce, radicco, butter lettuce, or what ever your local market may have in season. You may want to consider adding fresh green herbs to your lettuce mix, cilantro, and flat leaf parsley make a nice addition to your basic salad green base.

Before adding the dressing consider adding unique ingredients like beans such as garbanzo beans, red beans, or even black beans to a salad. Nuts can be added for great flavor and texture. Soy nuts, pine nuts, walnuts, are just a few of the nuts you may want to try. Look in your vegetable drawer or even your refrigerator and see what you have available. Left over roast beef, or even chicken can be added, as well as any grilled vegetables, or other bits of carrot, celery, onion, that you have laying around as well. Don’t rule out fresh fruit either, chopped pears, apples, or even orange segments can add a tasty variation to a salad.

Salads are never complete without being topped with a salad dressing. Have you ever considered making your own? Oil and vinegar dressings are very easy to make. Here is an example of a plain oil and vinegar dressing.

Oil and Vinegar Dressing
2/3 cup Olive Oil
1/3 cup Regina wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
Add Olive oil, vinegar, salt, and pepper into a container, and shake well before serving. This will keep for a couple of weeks.

As you can see the possibilities for a salad are really endless. By changing out the salad greens, you can enhance the flavor and texture of your salad. Adding different ingredients such as nuts, left over meats, vegetables, and even fruit can really add an extra kick. When it comes to salad dressings, consider making your own, and you can add other spices and herbs to customize a special blend that you enjoy. You can even save money by making your own salad dressings. So the next time you make a salad consider changing up a few things and enjoy a new tasty salad.

She is the editor for CopyKat recipes - you have tried it in the restaurant, now make it at home. http://www.copykat.com

Best Recipe: Plum-Sauced Wings

2007-01-21T08:49:00.000+07:00

Ingredients

1 16-ounce can whole unpitted purple plums
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons bottled hoisin sauce
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon pepper
2 tablespoons sesame seed, toasted
2 pounds chicken wings with drumettes (about 24 pieces)
Salt and pepper

Directions

1. For sauce, drain plums, reserving liquid. Pit plums. In a food processor bowl or blender container, combine the pitted plums, reserved plum liquid, the orange juice concentrate, hoisin sauce, soy sauce, ginger, and the 1/4 teaspoon pepper. Cover and process or blend until mixture is nearly smooth.

2. Transfer the mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened. Stir in the sesame seed.

3. Prepare grill for indirect grilling; test for medium heat above the pan. Sprinkle wings with salt and pepper; place wings in a single layer on the rack over the pan.

4. Cover and grill for 20 minutes or until an instant-read thermometer inserted into thickest portion of a wing reads 180 degree F and juices run clear. Brush wings occasionally with sauce during grilling. Heat any remaining sauce and pass with wings. Makes 8 to 10 servings.

More recipes :
thai-chicken-curry-in-coconut-milk
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

Sweet Pepper Steak

2007-01-17T00:40:00.000+07:00

Ingredients

* Cracked black pepper
* 4 12-ounce beef top loin steaks, cut 1 inch thick
* 1/2 of a medium red sweet pepper, cut into bite-size strips
* 1/2 of a medium yellow sweet pepper, cut into bite-size strips
* 1/2 of a medium green sweet pepper, cut into bite-size strips
* 2 tablespoons butter or cooking oil
* 1 0.6-ounce envelope au jus gravy mix

Directions

1. Press cracked pepper into 1 side of each steak, using about 1/2 teaspoon pepper per steak.

2. Grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. [Allow 11 to 15 minutes for medium-rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).

3. Meanwhile, in a medium skillet cook sweet pepper strips in hot butter or oil until tender. In a saucepan prepare au jus gravy mix according to package directions.

4. Serve steaks on warm plates; top steaks with pepper strips and au jus gravy.
Makes 4 servings.

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

Caramelized Onion Pizza

2007-01-04T00:36:00.000+07:00

Ingredients

* 1 large red onion, thinly sliced
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 4 6- to 7-inch whole wheat pita bread rounds
* 1 large tomato, quartered and sliced or 1 cup cherry tomatoes
* 3/4 cup shredded reduced-fat mozzarella cheese
* 1/4 cup finely shredded Romano cheese (1 ounce)
* 1/4 cup small fresh basil leaves or shredded fresh basil

Directions

1. In a medium saucepan cook onion slices and garlic in hot olive oil over medium heat, covered, for 10 to 15 minutes or until onion is very tender, stirring occasionally; set aside.

2. For a charcoal grill, arrange medium-hot coals around the edges of the grill. Test for medium heat in the center of the grill. Toast one side of each bread round directly over the coals for 1 to 2 minutes. Remove from grill. Top toasted side of each bread round with onion mixture, sliced tomato, mozzarella cheese, and Romano cheese.

3. Return bread rounds to center of grill (not directly over coals). Cover grill. Grill for 5 to 10 minutes or until cheese is melted and toppings are heated through. Remove from grill and top with basil before serving. Makes 4 servings.

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

Vegetable Pizzas

2006-12-30T00:27:00.000+07:00

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

2006-12-25T20:09:00.000+07:00

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

2006-12-24T16:00:00.000+07:00

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

2006-12-22T00:48:00.000+07:00

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

2006-12-21T22:00:00.000+07:00

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

2006-12-17T20:41:00.000+07:00

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

2006-12-16T08:31:00.000+07:00

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

2006-12-15T19:51:00.000+07:00

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

2006-12-12T06:24:00.000+07:00

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

2006-12-09T17:23:00.000+07:00

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

2006-12-07T02:13:00.000+07:00

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

2006-12-05T16:44:00.000+07:00

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

2006-12-04T20:58:00.000+07:00

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

2006-12-03T23:31:00.000+07:00

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

2006-12-02T02:10:00.000+07:00

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

2006-11-28T01:46:00.000+07:00

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

2006-11-27T02:00:00.000+07:00

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

2006-11-25T00:12:00.000+07:00

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

2006-11-22T16:53:00.000+07:00

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

2006-11-21T17:25:00.000+07:00

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

2006-11-21T17:19:00.000+07:00

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

2006-11-19T21:02:00.000+07:00

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

2006-11-18T11:30:00.000+07:00

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

2006-11-13T02:28:00.000+07:00

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

2006-11-06T17:05:00.000+07:00

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

2006-11-05T04:30:00.000+07:00

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

2006-10-22T06:06:00.000+07:00

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

2006-10-18T08:02:00.000+07:00

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

2006-10-14T21:53:00.000+07:00

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

2006-10-12T15:54:00.000+07:00

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

2006-10-11T14:37:00.000+07:00

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

2006-10-09T16:26:00.000+07:00

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

2006-10-06T19:57:00.000+07:00

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

2006-10-05T12:14:00.000+07:00

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

2006-10-03T22:33:00.000+07:00

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

2006-10-02T03:38:00.000+07:00

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

2006-09-28T12:09:00.000+07:00

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

2006-09-27T22:00:00.000+07:00

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.

Strawberry Cheesecake Chocolate Recipe

2006-09-25T22:03:00.000+07:00

By: Nicky Pilkington

If you think chocolate covered strawberry is tastes like a piece of heaven, wait till you taste the chocolate covered strawberry cheesecake. To make this delight, you need the following ingredients:

* 48 graham cracker squares -- ground
* 1/2 cup sugar
* 1 cup butter -- melted
* 4 teaspoons Grand Marnier
* 1 teaspoon cinnamon
* 1 quart fresh strawberries -- stemmed
* 1/2 cup confectioners' sugar
* 4 tablespoons Grand Marnier
* 2 teaspoons cornstarch
* 2 teaspoons water
* 24 ounces cream cheese -- softened
* 3 eggs
* 3/4 cup sugar
* 1 1/2 cup sour cream
* 4 1/2 teaspoons flour
* 1 1/2 teaspoon vanilla
* 3 tablespoons Grand Marnier
* 2 ounces unsweetened chocolate
* 1 teaspoon butter
* 1 cup confectioners' sugar -- sifted
* 3 tablespoons water
* 1/2 cup whipped cream -- chilled
* 2 tablespoons confectioners' sugar
* 1 tablespoon Grand Marnier

To make the crust, mix graham cracker crumbs, sugar, butter, four teaspoons of liqueur and cinnamon onto the bottom and sides of a greased 10" spring form pan. Chill it in a refrigerator.

For the strawberry layer, puree strawberries, confectioners’ sugar and four tablespoons of liqueur in a blender and place in top of a double boiler. Then add cornstarch and water and cook until thick, stirring to mix them well. Cool the puree to room temperature.

For the cheesecake, slice cream cheese into small pieces and place in food processor or blender with the three eggs, 3/4 cup sugar, 1 1/2 cup sour cream, 4 1/2 teaspoons flour, 1 1/2 tsp vanilla and three tablespoons of liqueur. Blend this rich mixture. Pour them into the crust making sure it is less than half of the height. Now spoon the strawberry layer onto the cheesecake and cover all areas except the crust.

Now pour the rest of batter over the strawberry layer with care.

Bake on cookie sheet at 350 degrees for 70 to 75 minutes. When the centre of the cake no longer shakes, turn off the oven and leave your cake in it for an hour.

After an hour, remove from oven, cover with plastic wrap and refrigerate overnight. Remove the cake from pan the next day and set aside.

In the meantime, you may prepare the chocolate glaze by melting chocolate and one teaspoon of butter in a double boiler. Add one cup of confectioners’ sugar and three tablespoons of water and mix well. Beat the mixture with a whisk until it is smooth. Apply the warm chocolate over the cheesecake then leave to chill till the glaze hardens.

To prepare the whipped cream, place 1/2 cup of whipped cream, two tablespoons of confectioners’ sugar and one tablespoon of liqueur in a chilled bowl. Using chilled beaters, whip the cream until stiff.

Spoon the cream into a pastry bag with a small rosette tip and use the cream to decorate the finished cheesecake. For the final touch, serve the cake with whole, fresh strawberries.

Chicken and Beef Sate

2006-09-24T14:28:00.000+07:00

Ingredients

1-3/4 cups coconut milk
3 lemongrass stalks, tough outer leaves removed, trimmed, first 4 inches from root end chopped
1/2 cup finely chopped shallot
4 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (nuoc nam or nam pla)
1 tablespoons plus 2 teaspoons packed light brown sugar
1-1/2 tablespoons finely chopped garlic
2 teaspoons coarse salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 (1-1/2 pounds) skirt steak, cut crosswise into 24 (1-by-5-inch) strips
1-1/2 pounds boneless skinless chicken breasts, cut diagonally into 18 (1-by-5-inch) strips
1 tablespoon vegetable oil, plus additional for grill
2 tablespoons plus 1 teaspoon purchased red curry paste
1 cup roasted salted peanuts, finely ground
1/4 cup chopped fresh cilantro
42 (8-inch-long) bamboo skewers (soaked in water 30 minutes)
1/3 cup seasoned rice vinegar
3 tablespoons granulated sugar

Directions

1. Pulse together coconut milk, the lemongrass, shallot, 2 tablespoons juice, the fish sauce, 2 teaspoons brown sugar, the garlic, salt, cumin, and turmeric in a food processor until smooth. Divide mixture between 2 resealable plastic bags, place steak in one and chicken in the other, then seal bags and turn until meat is coated well. Marinate, chilled, at least 4 hours or overnight, placing bags in large bowls to catch any leaks.

2. Heat oil in a small heavy saucepan over moderate heat. Add curry paste and remaining 1 tablespoon brown sugar; cook, stirring, until sugar dissolves, about 2 minutes. Remove pan from heat and whisk in remaining 3/4 cup coconut milk, the peanuts, cilantro, and remaining 2 tablespoons juice (or to taste), for peanut dipping sauce.

3. Remove steak and chicken from marinade (discard marinade) and thread on drained skewers.

4. Preheat grill and lightly oil rack. Combine vinegar and granulated sugar in a small saucepan; bring to a simmer. Cook, stirring, until sugar dissolves, about 2 minutes, for basting sauce.

5. Grill meat, brushing both sides with basting sauce during last minute of cooking, turning once, until chicken is cooked through, about 4 minutes, and steak, turning once, about 2 minutes for medium-rare (discard remaining basting sauce). Arrange skewers on a platter and serve with peanut dipping sauce. Makes 8 servings.

Tex Mex Quiche

2006-09-23T11:55:00.000+07:00

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.

more recipe from around the world : http://new-recipe.blogspot.com
Content Provider: http://www.my-articles.com
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

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

Recipes Are Guides, Not Formulas

2006-09-22T23:05:00.000+07:00

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

Lower-Calorie Strawberry Shortcake

2006-09-20T18:06:00.000+07:00

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
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

Smiling Baked Oatmeal

2006-09-19T13:54:00.000+07:00

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

Brownies recipe: Creme de Menthe

2006-09-14T08:28:00.000+07:00

Ingredients
* 1 ounce semisweet chocolate
* 1/4 cup butter or margarine
* 1 cup sifted powdered sugar
* 2 tablespoons creme de menthe
* 1/2 cup sifted powdered sugar
* 1/2 cup butter or margarine
* 2 ounces unsweetened chocolate
* 1 cup granulated sugar
* 2 eggs
* 1/4 teaspoon mint extract
* 2/3 cup all-purpose flour

Directions

1. Preheat oven to 350 degree F. Grease a 9x9x2-inch baking pan and set aside. In a medium saucepan melt butter and chocolate over low heat. Stir in sugar, eggs, and mint extract. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour. Spread batter in prepared pan.

2. Bake for 20 minutes. Cool on a wire rack. Meanwhile for frosting, in a medium mixing bowl beat the 1/4 cup butter or margarine until fluffy. Gradually add the 1 cup sifted powdered sugar. Beat in creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop brownies. In a small, heavy saucepan melt semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars. Makes 16 bars.

Make-Ahead Tip: Store in an airtight container at room temperature for up to 3 days.

Author:
Zester is a writer of new recipe books, best recipe ebooks ever and own of website : new recipe.
Please visit her website also for weight loss tips.

Chicken Tacos Recipe

2006-09-12T21:43:00.000+07:00

These tacos stuffed with chicken, chili pepper, and tomato are easy to make in less than 30 minutes. They're low fat and high flavor -- great for family dinners. If you don't have any leftover chicken to use, buy frozen chopped cooked chicken or rotisserie chicken at your supermarket.

Ingredients

Nonstick cooking spray
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 cups chopped cooked chicken
1 8-ounce can tomato sauce
1 4-ounce can diced green chile peppers, drained
12 taco shells
2 cups shredded lettuce
1 medium tomato, seeded and chopped
1/2 cup finely shredded reduced-fat cheddar cheese and/or Monterey Jack cheese (2 ounces)

Directions

1. Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add the onion and garlic; cook until onion is tender.

2. Stir in the chicken, tomato sauce, and chile peppers. Heat through.

3. Divide chicken mixture among taco shells. Top with lettuce, tomato, and cheese. Makes 6 servings.

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

Healthy Minestrone Soup

2006-09-10T21:58:00.000+07:00

By: Patricia Church

THE TORTOISE DIET RECIPE FOR MINESTRONE SOUP

Place all of the following ingredients into a large stockpot:

1 can fat-free chicken broth plus 32 ounces of water ( may delete the broth and instead use three chicken, vegetable or beef bullion cubes, if desired) 2 cans stewed tomatoes, including liquid
1 can great northern beans, garbanzo beans, or cannellini beans, including liquid 1 can kidney beans, including liquid
2 cans cut green beans, including liquid
1 can (12 ounces) vegetable juice (like V-8)
2 stalks celery, diced
3 carrots, cut into bite sized pieces
1 small onion, diced
1 whole bay leaf
2 cloves garlic, cut into fourths and placed into the broth 1 teaspoon oregano
1½ teaspoons dried thyme
2 dashes Worcestershire sauce
½ teaspoon crushed red pepper flakes
Salt and pepper, to taste

Add salt only after the soup has been simmering for 30 minutes or so, after you’ve tasted it, as the liquids already added contain salt.

Simmer for 1 to 2 hours until vegetables are tender.

During the last ½ hour or so of simmering, add 1/4 cup (dry) tiny elbow pasta. During the last 5 minutes of simmering, add 2/3 cup green peas.

Entire recipe = approximately 1,500 calories.

Sprinkle each serving with 2 teaspoons grated Parmesan cheese, if desired (adds 50 calories).

More About Patricia Church: Patricia S. Church RN, BSN, author of The Tortoise Diet invites you to learn more about how she lost 120 pounds. Visit her site at www.wintheracetolose.com

Tomato-Bean Salad Supreme

2006-09-05T21:01:00.000+07:00

Source: Better Homes and Gardens

Ingredients
* 1 15-ounce can garbanzo beans, rinsed and drained
* 1 15-ounce can black beans, rinsed and drained
* 3 medium tomatoes, seeded and chopped (1-1/2 cups)
* 1/4 cup snipped fresh basil
* 1/4 cup snipped fresh oregano
* 2 green onions, sliced (1/4 cup)
* 1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Romaine lettuce leaves (optional)

Followed this direction, read carefully :

1. In a medium bowl, combine garbanzo beans, black beans, tomato, basil, oregano, green onion, garlic, salt, and pepper.

2. Let stand at room temperature for 30 minutes to 2 hours to allow the flavors to blend. To serve, if desired,line individual serving plates with romaine leaves; top with the bean mixture. Makes 4 main-dish servings.

Dietary Exchanges: 2 starch, 1 vegetable, 1/2 very lean meat.

Test Kitchen Tip:

Using canned beans in recipes can save you time, but they also can contribute sodium to your diet. A simple solution to this salty situation is to rinse the beans in a colander under running water and let them drain.

You'll have great-tasting beans without the salty liquid that comes with them.

Cinnamon Snails

2006-09-04T11:26:00.000+07:00

Source: Better Homes and Gardens
Ingredients

* Nonstick cooking spray
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1 package (8) refrigerated breadsticks
* 1/4 cup chopped nuts

Directions

1. Preheat the oven to 375 degree F. Lightly coat baking sheet with cooking spray. Combine sugar, cinnamon, and nuts. Sprinkle sugar mixture on rolling surface.

2. Unroll 1 breadstick. Coil tightly. Wrap another breadstick around coil, forming a larger coil. Place on sugared surface. Roll to 1/8-inch thickness.

3. Place sugared side up on baking sheet. Repeat with the remaining 6 breadsticks. Bake in the 375 degree F oven about 15 minutes or until golden. Serve warm. Makes 4 servings.

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

Apple-Cherry Cobbler

2006-09-03T11:22:00.000+07:00

Source: Better Homes and Gardens
Ingredients

* 2/3 cup all-purpose flour
* 2 tablespoons whole wheat flour or all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon baking powder
* 2 tablespoons margarine or butter
* 1 egg
* 1 tablespoon milk
* 2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
* 1-1/2 cups pitted tart red cherries
* 1/4 cup sugar
* 2 tablespoons water
* 1 tablespoon cornstarch
* 1 teaspoon sugar
* 1/4 teaspoon ground cinnamon
* 1/4 cup half-and-half or light cream (optional)

Directions

For biscuit topping, in a medium mixing bowl combine flour, whole wheat flour, the 2 tablespoons sugar, and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Combine egg and milk; set aside.

For filling, in a medium saucepan combine apples, cherries, the 1/4 cup sugar, and 1 tablespoon of the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until apples are almost tender, stirring occasionally. Combine cornstarch with the remaining water; add to fruit. Cook and stir over medium heat until thickened and bubbly. Transfer hot filling to a 1-quart casserole. Place on a baking sheet to catch any spills.

Add the egg-milk mixture all at once to the dry ingredients, stirring just until moistened. Immediately spoon topping into 4 mounds atop hot filling. Stir together the 1 teaspoon sugar and cinnamon; sprinkle over dough.

Bake in a 400 degree F. oven about 15 minutes or until a toothpick inserted into topping comes out clean. Serve warm with half-and-half or light cream, if desired. Makes 4 servings.

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

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

Tortilla Soup

2006-09-02T11:18:00.000+07:00

Source: Better Homes and Gardens

Ingredients

* 1 cup chopped onion
* 4 cloves garlic, minced
* 2 to 4 Anaheim or poblano chili peppers, seeded and chopped
* 1 tablespoon cumin seed
* 2 tablespoons cooking oil
* 1-1/2 cups fresh-cut corn kernels (about 3 ears)
* 3 medium tomatoes, chopped
* 2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
* 1-1/2 cups coarsely shredded cooked chicken
* 1/2 cup snipped fresh cilantro
* 2 cups coarsely crushed tortilla chips
* 1 cup shredded Monterey Jack cheese (4 ounces) (optional)
* Tortilla chips (optional)
* Lime wedges (optional)
* Fresh cilantro sprigs (optional)

Directions

1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.

2. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.

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

Brunswick Stew

2006-08-30T11:11:00.000+07:00

Source: Better Homes and Gardens

Ingredients

* 3 medium onions, cut into thin wedges
* 2 pounds meaty chicken pieces, skinned
* 1 1/2 cups diced cooked ham (8 ounces)
* 1 14 1/2-ounce can diced tomatoes
* 1 14 ounce can chicken broth
* 4 cloves garlic, minced
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon dried thyme, crushed
* 1/4 teaspoon pepper
* 1/4 teaspoon bottled hot pepper sauce
* 1 10-ounce package frozen sliced okra (2 cups)
* 1 cup frozen baby lima beans
* 1 cup frozen whole kernel corn

Directions

In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones.

Add okra, lima beans, and corn to crcokery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Makes 6 servings.

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

Speedy Salmon Fillet

2006-08-30T11:08:00.000+07:00

Source: Better Homes and Gardens
Ingredients
* 1-1/2 pounds boneless, skinless fresh salmon fillets or tuna, halibut, or swordfish steaks, cut about 1 inch thick
* 3 tablespoons lemon juice
* 2 cloves garlic, minced
* 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
* 1 tablespoon cooking oil
* 1 tablespoon reduced-sodium soy sauce
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon pepper
* Ti leaves* (optional)
* Lemon wedge (optional)
* Grilled summer vegetables (optional)

Directions
1. Rinse fish; pat dry. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper; brush mixture over fish. If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.

2. Grill on the rack of an uncovered grill directly over medium coals. Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. (If fish is 1 inch or thicker, turn halfway through grilling.)

3. Serve on ti leaves, with lemon wedge and grilled vegetables, if desired. Makes 6 servings.

*Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and grilling food. Although they are not toxic, they should not be eaten.

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

Breadmaker Recipe

2006-08-29T16:10:00.000+07:00

By: Lynne Birch
When bread makers first came out years back people felt that all you could use them for was plain white bread. Well that is not even close to being true any more. There are now dozens of fantastic recipes available for all kinds of bread. What you will find is that the ingredients you use in a bread machine will be a little different than if you were baking bread normally. The results are just as good however.

Below is a selection of recipes that are very simple to make, very affordable, and most of all, deliciously healthy. They only take a few minutes to prepare and the results will make everyone happy. So go ahead and try them out. Crack open your breadmaker and give one of these yummy recipes a try.

Basic White Bread
1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast
Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.

---
Grain & Honey Bread
3/4 cup warm water
2 TBSP honey (liquid or melted)
2 TBSP olive oil
1 tsp salt
2 TBSP lemon juice
3 1/2 cups whole wheat flour (mixed grain flower is OK too)
1/2 cup rolled oats
2 tsps granulated yeast
Put the salt in the breadmaker first, then add all other ingredients except the yeast, oats and flour. Add the oats and flour. Make a small hole at the top of the dry ingredients for the yeast. Bake as usual.

---
Cheesy Buttermilk Bread
This yields a moist and tasty loaf. It also stores very well, but you'll probably finish it before that even matters!
1 and 1/8 cups buttermilk
1 tsp salt
2 TBSP sugar
.75 cup extra sharp chedder (grated)
3 cups bread flour
1.5 tsps bread machine yeast
Prepare as usual. All wet ingredients first, then the cheese, then dry ingredients, and the yeast on top.

--------
Oat Bread
Use natural rolled oats. Just put them in a pot with boiling water, and then let them soak until they cool off. Then add the other ingredients and proceed as usual.

1 cup rolled oats
11 fl.oz. water
1/2 tsp salt
3 Tbsp brown sugar
2 Tbsp olive oil
3 cups flour
1 tsp yeast
Baking bread is a wonderfully delicious way to add great nutrition to you family's diet. Give the recipes a try and add some flavour to your meals.

More About Lynne Birch: Lynne Birch writes on home decor and home improvement. Our selection of articles and reviews of kitchen appliances that is growing daily.
More food recipes and make donation for http://new-recipe.blogspot.com

Shrimp with Spicy Saffron Sauce

2006-08-26T21:22:00.000+07:00

Ingredients

* 1/8 tsp. saffron threads, crushed or ground turmeric
* 2 Tbsp. mayonnaise
* 2 tsp. olive oil
* 8 extra large peeled, deveined and cooked shrimp
* 1 clove garlic, minced
* 8 small focaccia wedges or baguette slices
* Fresh cilantro leaves

Directions

1. In a small bowl combine saffron with 2 teaspoons hot water. Stir in mayonnaise; set aside.

2. In a medium skillet, heat oil over medium-high heat until hot. Add cooked shrimp and garlic. Cook and stir until shrimp are heated through.

3. Divide shrimp among 8 small individual plates. Spoon saffron mayonnaise over each serving. Serve with focaccia and garnish with cilantro leaves. Makes 8 servings.

Aquavit Tuna and Salmon Burgers

2006-08-25T21:08:00.000+07:00

Ingredients

1 pound fresh tuna fillet
1/2 pound fresh salmon fillet
1/4 cup snipped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon purchased pickled ginger, finely chopped
1 tablespoon chili sauce
1 to 2 teaspoons wasabi paste
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
6 soft flatbreads, such as Afghan bread, na'an, or lefsa, or split rolls
Aquavit Green Cabbage Slaw (see recipe below)
Yellow tomato slices (optional)

Directions

1. Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.

2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.

3. Serve burgers folded in flatbread and topped with Aquavit Green Cabbage Slaw and, if desired, yellow tomato slices. Makes 6 burgers.

Aquavit Green Cabbage Slaw: Combine 1/2 cup plain low-fat yogurt; 1 to 2 cloves garlic, chopped; 2 tablespoons snipped fresh parsley; 2 tablespoons snipped fresh dill; and 2 tablespoons freshly squeezed lime juice in a food processor or blender container. Add 1/8 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Cover and process or blend until smooth. Toss with 3 cups finely shredded Napa cabbage in a large mixing bowl. Cover and refrigerate until using or overnight. Makes 4 to 6 servings.
Nutrition facts per serving: 33 cal., 1 g fat (0 g sat. fat), 2 mg chol., 78 mg sodium, 5 g carbo., 2 g fiber, 2 g pro. Daily Values: 16% vit. A, 34% vit. C, 11% calcium, 2% iron.

More recipes :
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

Strawberry Spinach Salad

2006-08-23T21:47:00.000+07:00

Author: Donna Monday

This strawberry spinach salad is not only beautiful to look at, but very good for you too! Simple, yet elegant, this salad features dark fresh spinach leaves, sliced fresh strawberries, fresh mushrooms, and a fruity vinaigrette.

1 (10 oz.) package fresh spinach, torn
2 cups fresh strawberries, sliced
1 cup fresh mushrooms, sliced
1/3 cup real bacon bits
1/3 cup raspberry vinaigrette

Directions
In a large bowl, add spinach, strawberries, mushrooms and bacon bits. Pour on vinaigrette and toss lightly to coat.

© Donna Monday
Great salads, soups, breads and more visit at
http://new-recipe.blogspot.com
http://www.best-salad-recipes.com

More recipes :
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

Grilled All-American Burgers

2006-08-20T07:27:00.000+07:00

Source: Better Homes and Gardens

Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
1 teaspoon vinegar
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

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

Beef with Cucumber Raita

2006-08-19T05:41:00.000+07:00

Source: Better Homes and Gardens
Ingredients

* 1 8-ounce carton plain fat-free or low-fat yogurt
* 1/4 cup coarsely shredded unpeeled cucumber
* 1 tablespoon finely chopped red or sweet onion
* 1 tablespoon snipped fresh mint
* 1/4 teaspoon sugar
* Salt and black pepper
* 1 pound boneless beef sirloin steak, cut 1 inch thick
* 1/2 teaspoon lemon-pepper seasoning
* Fresh mint leaves (optional)

Directions

1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside

2. Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).

3. Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita. Makes 4 servings.

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

Ginger-Lime Chicken Salad

2006-08-18T07:40:00.000+07:00

Source: Better Homes and Gardens

Ingredients

* 1/4 cup fat-free or low-fat plain yogurt
* 2 tablespoons lime juice
* 2 teaspoons grated fresh ginger
* 2 cups chopped, cooked chicken breast
* 1 cup snow pea pods, long-bias cut
* 2 stalks celery, thinly sliced (about 1 cup)
* 1 tablespoon very thinly sliced red onion

Directions

1. Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken, stirring to coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together. Arrange vegetable mixture in four salad bowls. Top with chicken mixture. Makes 4 servings.

More recipes :
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

Catfish with Black Bean and Avocado Relish

2006-08-17T02:07:00.000+07:00

Ingredients

* 6 4-ounce fresh or frozen catfish fillets, about 1/2 inch thick
* 1 teaspoon finely shredded lime peel
* 3 tablespoons lime juice
* 2 tablespoons snipped fresh cilantro
* 2 tablespoons snipped fresh oregano
* 2 tablespoons finely chopped green onion
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1 15-ounce can black beans, rinsed and drained
* 1 medium avocado, halved, seeded, peeled, and diced
* 1 medium tomato, chopped
* Lime wedges

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time.
3. Place fish on rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges. Makes 6 servings.

More recipes :
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

Caribbean Shrimp Run Down

2006-08-14T12:19:00.000+07:00

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

Post in : Caribbean Shrimp Run Down

More article 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

Pepper of a Steak

2006-08-11T10:33:00.000+07:00

Serve this simple steak with chive mashed potatoes.
Ingredients
· 4 3/4-pound beef top loin steaks, cut 1 inch thick
· 1/2 of a medium red sweet pepper, cut into thin strips
· 1/2 of a medium yellow sweet pepper, cut into thin strips
· 1/2 of a medium green sweet pepper, cut into thin strips
· 2 tablespoons butter or cooking oil
· 1 0.6 ounce envelope au jus gravy mix

Directions
1. Press cracked pepper into one side of each steak, using about 1/2 teaspoon pepper per steak.
2. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 10 to 12 minutes for medium-rare; 12 to 15 minutes for medium.)
3. Meanwhile, in a medium skillet, cook pepper strips in butter or cooking oil until tender, but not brown. Prepare gravy according to package directions. To serve, top steaks with pepper strips and gravy. Makes 8 servings.
Dietary Exchanges: 1-1/2 vegetable, 4-1/2 lean meat, 3-1/2 fat.

Post in : Pepper of a steak

Submitted by: pattibyhisgrace@yahoo.com
more recipe : new-recipe
more article : home-interior-design
Source : bhg.com

Secret Recipe Of The Cheesecake Factory Madeira Chicken

2006-08-07T22:05:00.000+07:00

By: JM Jackson

Here’s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Daily new best recipes

2006-08-04T18:10:00.000+07:00

Daily new best recipes

Red River Burgers

2006-08-03T20:51:00.000+07:00

Source: Better Homes and Gardens

Ingredients

* 1/2 cup chopped green onion or finely chopped white onion
* 2 tablespoons fine dry bread crumbs
* 2 red serrano peppers, seeded and finely chopped
* 3 canned chipotle peppers in adobo sauce, chopped
* 1/2 teaspoon salt
* 1 pound lean ground beef
* 4 whole wheat hamburger buns, split, or eight 1-inch-thick slices of bread
* Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
* 4 tomato slices (optional)
* Sliced red onion (optional)
* Red serrano peppers (optional)

Directions

1. Combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt in a large mixing bowl. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degree F, turning once.

3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.

4. Grill or toast buns or bread. Serve burgers on grilled or toasted buns or bread topped, if desired, with flavored catsup, tomato slices, red onion slices, and serrano peppers. Makes 4 servings.

More articles at :
http://mp3-player-new-trend-gadget.blogspot.com
http://best-new-digital-video-camcorder-info.blogspot.com
http://new-best-camera-digital-review-cheap.blogspot.com
http://skin-care-body-treatment.blogspot.com
http://weight-loss-treatments.blogspot.com
http://it-info-technology-article-whitepaper.blogspot.com
http://home-interior-design-tips-article.blogspot.com
http://skin-care-and-acne-treatment.blogspot.com
http://info-user.blogspot.com

sitemap

2006-07-28T08:03:00.000+07:00



http://new-recipe.blogspot.com
http://new-recipe.blogspot.com/
http://new-recipe.blogspot.com/2006/07/
http://new-recipe.blogspot.com/2006/07/beef-larnar-thailand-food.html
http://new-recipe.blogspot.com/2006/07/greek-shrimp-salad.html
http://new-recipe.blogspot.com/2006/07/sms:?body=Hi%2C%20check%20out%20Daily%20new%20best%20recipes%20at%20new-recipe.blogspot.com
http://new-recipe.blogspot.com/2006/08/
http://new-recipe.blogspot.com/2006/08/aquavit-tuna-and-salmon-burgers.html
http://new-recipe.blogspot.com/2006/08/autumn-harvest-stew.html
http://new-recipe.blogspot.com/2006/08/beef-with-cucumber-raita.html
http://new-recipe.blogspot.com/2006/08/blt-salad-with-crostini.html
http://new-recipe.blogspot.com/2006/08/breadmaker-recipe.html
http://new-recipe.blogspot.com/2006/08/brunswick-stew.html
http://new-recipe.blogspot.com/2006/08/caribbean-shrimp-run-down.html
http://new-recipe.blogspot.com/2006/08/catfish-with-black-bean-and-avocado.html
http://new-recipe.blogspot.com/2006/08/chicken-and-beef-sate.html
http://new-recipe.blogspot.com/2006/08/coconut-shrimp-kabobs-and-island.html
http://new-recipe.blogspot.com/2006/08/coconut-shrimp-recipes.html
http://new-recipe.blogspot.com/2006/08/daily-new-best-recipes.html
http://new-recipe.blogspot.com/2006/08/easy-high-fiber-muffins-for-kids.html
http://new-recipe.blogspot.com/2006/08/french-recipes-10-most-popular.html
http://new-recipe.blogspot.com/2006/08/ginger-lime-chicken-salad.html
http://new-recipe.blogspot.com/2006/08/grilled-all-american-burgers.html
http://new-recipe.blogspot.com/2006/08/healthy-minestrone-soup.html
http://new-recipe.blogspot.com/2006/08/herbal-rub-roast-turkey-dish.html
http://new-recipe.blogspot.com/2006/08/pepper-of-steak.html
http://new-recipe.blogspot.com/2006/08/plum-sauced-wings.html
http://new-recipe.blogspot.com/2006/08/recipes-are-guides-not-formulas.html
http://new-recipe.blogspot.com/2006/08/red-river-burgers.html
http://new-recipe.blogspot.com/2006/08/secret-recipe-of-cheesecake-factory.html
http://new-recipe.blogspot.com/2006/08/shrimp-with-spicy-saffron-sauce.html
http://new-recipe.blogspot.com/2006/08/sms:?body=Hi%2C%20check%20out%20Daily%20new%20best%20recipes%20at%20new-recipe.blogspot.com
http://new-recipe.blogspot.com/2006/08/speedy-salmon-fillet.html
http://new-recipe.blogspot.com/2006/08/strawberry-cheesecake-chocolate-recipe.html
http://new-recipe.blogspot.com/2006/08/strawberry-spinach-salad.html
http://new-recipe.blogspot.com/2006/08/tex-mex-quiche.html
http://new-recipe.blogspot.com/2006/08/thai-chicken-curry-in-coconut-milk.html
http://new-recipe.blogspot.com/2006/08/tomato-bean-salad-supreme.html
http://new-recipe.blogspot.com/2006/08/tortilla-soup.html
http://new-recipe.blogspot.com/2006/09/
http://new-recipe.blogspot.com/2006/09/apple-cherry-cobbler.html
http://new-recipe.blogspot.com/2006/09/apple-maple-cream-pie.html
http://new-recipe.blogspot.com/2006/09/asparagus-pasta-spring-rolls.html
http://new-recipe.blogspot.com/2006/09/brownies-recipe-creme-de-menthe.html
http://new-recipe.blogspot.com/2006/09/caramelized-onion-pizza.html
http://new-recipe.blogspot.com/2006/09/chicken-and-beef-sate.html
http://new-recipe.blogspot.com/2006/09/chicken-tacos-recipe.html
http://new-recipe.blogspot.com/2006/09/cinnamon-snails.html
http://new-recipe.blogspot.com/2006/09/easy-high-fiber-muffins-for-kids.html
http://new-recipe.blogspot.com/2006/09/french-omelets-recipe.html
http://new-recipe.blogspot.com/2006/09/healthy-minestrone-soup.html
http://new-recipe.blogspot.com/2006/09/lebanese-chicken.html
http://new-recipe.blogspot.com/2006/09/lower-calorie-strawberry-shortcake.html
http://new-recipe.blogspot.com/2006/09/recipes-are-guides-not-formulas.html
http://new-recipe.blogspot.com/2006/09/smiling-baked-oatmeal.html
http://new-recipe.blogspot.com/2006/09/smoky-vegetable-pizzetta.html
http://new-recipe.blogspot.com/2006/09/sms:?body=Hi%2C%20check%20out%20Daily%20new%20best%20recipes%20at%20new-recipe.blogspot.com
http://new-recipe.blogspot.com/2006/09/strawberry-cheesecake-chocolate-recipe.html
http://new-recipe.blogspot.com/2006/09/sweet-pepper-steak.html
http://new-recipe.blogspot.com/2006/09/tex-mex-quiche.html
http://new-recipe.blogspot.com/2006/09/tomato-bean-salad-supreme.html
http://new-recipe.blogspot.com/2006/09/tortilla-soup.html
http://new-recipe.blogspot.com/2006/09/vegetable-pizzas.html
http://new-recipe.blogspot.com/2006/09/www.ethnicfoodsplus.com
http://new-recipe.blogspot.com/2006_07_01_new-recipe_archive.html
http://new-recipe.blogspot.com/2006_08_01_new-recipe_archive.html
http://new-recipe.blogspot.com/2006_09_01_new-recipe_archive.html
http://new-recipe.blogspot.com/caribbean-shrimp-run-down.html
http://new-recipe.blogspot.com/coconut-shrimp-kabobs-and-island.html
http://new-recipe.blogspot.com/coconut-shrimp-recipes.html
http://new-recipe.blogspot.com/pepper-of-steak.html
http://new-recipe.blogspot.com/sms:?body=Hi%2C%20check%20out%20Daily%20new%20best%20recipes%20at%20new-recipe.blogspot.com
http://new-recipe.blogspot.com/tex-mex-quiche.html
http://new-recipe.blogspot.com/www.ethnicfoodsplus.com