American Apple Pie

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Regional Cuisine: As American As Apple Pie

By: Nisha Yadav

We love baseball, hot dogs, apple pie and Chevrolet - or so an old ad for Chevrolet tells us. Apple pie is as American as… well.. apple pie. If baseball is the All-American sport, then apple pie is the all-American dessert. And while the internet and book stores have spread the recipes far and wide, there are classic apple desserts in every region that are characteristic of the cuisine for that area. Wherever Johnny Appleseed spread orchards, there are recipes that make use of other regional ingredients and traditions to create unique desserts with apples and - whatever!



If you think of apple pie as having two crusts and a filling of apples combined with sugar, brown sugar, cinnamon and nutmeg, some of the regional variations may surprise you. Apple cobbler, apple pandowdy, apple puff, apple crisp, apple brown betty are all variations of apple pie in different regions. The prevailing apple recipes for any region may be affected by the variety of apple that's hardiest and most popular in that area, as well as the style of cuisine that's prevalent.



In New England, for instance, most apple recipes call for Pippins, Granny Smith's or other firm fleshed, sweet varieties of apple that cook up well and lose little moisture when being baked. In Maine, it's not uncommon to find blueberries in your apple pie. In Massachusetts, cranberry apple pie is a favorite. In Vermont, the apples may be sweetened with honey or maple syrup. And in many restaurants on Cape Cod, rather than vanilla ice cream, your piping hot slice of heaven will be served topped with a slice of melting cheese.



In the Southern states, with their predilection for creamy, lightly spiced foods, the most common apple pie recipes include Apple Cream Pie (made with sour cream) and Apple Bourbon Pie, with raisins soaked in bourbon. Raisins soaked in rum are another popular addition to 'apple pie' in the South, especially in New Orleans. Other additions include rhubarb, diced peaches and walnuts.



Midwestern Apple Pie is the classic apple pie - two flaky crusts packed with thick, sweet, juicy apple slices mounded high and vented to let the fragrant steam escape. In Kansas or Missouri, your apple pie will satisfy any purist - served with a scoop of vanilla ice cream that melts into the syrupy filling and adds the perfect touch of creaminess to the mix.



In the South and Southwest you'll find deep-fried apple pie, a variation that matches melt-in-your-mouth flaky fried crust with sweet, diced apples in a syrupy sauce. And in Pennsylvania, the home of the Pennsylvania Dutch, Apple Crumb Pie and Apple Pandowdy take the place of Apple Pie a la Mode on most restaurant menus.



As American as Apple Pie … from coast to coast, Americans have done what they do best - taken a classic and adapted it to suit the ingredients and tastes that surround them. Whether you top it with a sprinkle of cinnamon, a dollop of whipped cream or a slice of sharp cheddar, there's no other food that comes close to being the All-American dessert.



Author Resource:-> For more Free Resources www.dishadvice.com

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Galician Cuisine – Roast Sardines with Boiled Potatoes

by stephenmorgan



Quite often when you research information into the various cultures and cuisines that make up countries it is quite possible to find a common theme common name for the food of that country. Such as Indian Food, Chinese Food but when you refer to Spain or to put it possibly more accurately food and recipes that originate from the Country of Spain it is not that straightforward.



The relatively recent unification of Spain as a single political entity is really the main driving force that lies behind this theory as the country is an amalgamation of the various autonomous regions that lie within it. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.



The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it's a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.



One such extremely distinctive autonomous region is Galicia which is Spain's most north-western province. Spain's most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.



That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.



The particular recipe that we are looking at today is a nice mix of both cultures within Galatia i.e. we are using sardines which obviously come from the sea but we're also mixing them with boiled potatoes which obviously represent the agricultural side of the food economy



Lets top talking about the food and get down to business. Let’s eat!



This particular dish makes a delicious second course to a meal and doesn't actually take too long to prepare. We are going to provide the dish for four people and therefore we will need the following ingredients:



Two dozen Sardines

Coarse Salt

6 Potatoes

1 Bay leaf



Preferably if you can, several hours before you cook this dish if you can take the coarse salt and spread it over the Sardines and leave then it will add a nice touch of pre seasoning to them before you can start cooking the dish.



While you have been doing take the unpeeled potatoes, cut in half and add into a pot of water half covering the potatoes and add some salt and the Bay Leaf.



When the potatoes are almost cooked, drain off the water and finish cooking them either in an oven, on a barbecue or in a flame grill preferably alongside the Sardines. Take the sardines that have been prepared earlier and add them to a barbecue grill or a conventional flame grill and cook.



When the sardines are ready which shouldn't take too long the potatoes will be ready, mix and you have a delicious meal.

Stephen Morgan writes about a great many Internet Travel based issues and more on the above can be found at Hoteles Galicia and Turismo Rural Galicia For a more complete overlook at Tourism in Galicia try http://www.turgalicia.es

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A Vegetarian Lasagna Recipe To Satisfy Your Hunger

by Jane Simmers


Looking into trying out a vegetarian diet and worried that there might not be any tasty recipes to satisfy your palate? Well, you may be surprised to find out that anything that you can cook with meat can be cooked with vegetables. This even includes your Italian favorites like pizza and pasta. So before you give up on trying to be a vegetarian, look into this vegetarian lasagna recipe first and see if it works for you.



Step 1



This step is all about the ingredients. This vegetarian lasagna recipe requires these following things: one fresh eggplant, frozen spinach, lasagna noodles, low-fat cottage cheese, meatless sauce, mozzarella cheese, tomatoes, salt, pepper, and parsley flakes. The healthier cheeses you use in this dish, the better. All the ingredients in this list can be found at your local grocery store.



Step 2



Now you need to defrost the spinach. When doing this, chances are that it will be wet and messy but you have to get rid of all the moisture so drain as much water as you can. You can use some kitchen utensils or even dry cloth to help you get rid of the water in the spinach which is needed in the vegetarian lasagna recipe.



Step 3



The eggplant needs to be prepared and cut in to thin pieces. Make sure that you make them into slices that will not slow down the cooking process. Lay these slices on a cloth and add a little salt. Place another cloth on top of the first salted layer and then repeat what you did with the remaining slices.



Step 4



Paying attention to cooking this vegetarian lasagna recipe is important. You will need to heat a cookie sheet and on top of that, place a heavy pan to evenly distribute the heat. This is what you will use to cook the lasagna noodles until they are soft enough. To make things easier, you can start mixing the cheese, spinach, pepper and salt in a bowl while the noodles are cooking.



Step 5



This is probably the most difficult part in cooking your vegetarian lasagna recipe. You will need a casserole pan that has sauce spread out evenly inside it. Then add a layer of the lasagna noodles that you just cooked with another layer of eggplant, some sauce, cottage cheese, the mix of spinach that you made, and then top it off with one more layer of lasagna noodles. Do this again until you are satisfied with the thickness of your lasagna.



Step 6



Now for the best part because it's the easiest. To finalize your pasta, add mozzarella cheese, tomato sauce and some tomato slices. Then add parsley flakes for more flavor and color.



This vegetarian lasagna recipe needs to be baked and you will need to prepare your oven at about 350 degrees. Place the dish inside the oven for about an hour or until you notice that the eggplant is brown and soft because this will mean that you can now eat it. You can't go wrong with this simple vegetarian lasagna recipe dish.



On the hunt for tasty vegetarian recipes for your vegetarian diet? Find only the best ones at Vegetarianrant.com!





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3 Tips for Cooking Chicken Healthy

by Yuki Shoji


Can you remember a time when you got sick of eating chicken? Most of us who have tried repeatedly to live healthy can. There are three healthy ways to cook chicken, and even better, they're surprisingly easy to do. Since part of living a healthy lifestyle and maintaining an attractive figure requires your primary source of protein to come from chicken, it is only fitting that you should know the healthiest and quickest ways for eating it.



Tips for Cooking Chicken #1 Boneless, skinless chicken breasts



Boneless chicken breasts are the absolute quickest way to go about preparing chicken. You can buy them at any grocery store and use them as you need them when you make meals. Just pull one from the freezer, thaw it and cook. Buying your chicken this way is much cheaper and much easier than buying a whole chicken and having to remove the skin and cut it up yourself. With the bones and skin already removed you can have your dinner ready in 30 minutes. All you have to do is flavor the chicken and bake it in the oven and wait for the timer to buzz.



Tips for Cooking Chicken #2 Whole, roasted chicken



This is a great option because it will leave you with leftovers, which can then be used to make healthy sandwiches or salads over the course of a few days. It takes about an hour to roast a whole chicken in the oven, but preparation requires you to only sprinkle some seasonings. Once this is done the chicken need only be placed in a pan and stuck in the oven at a high heat. Then while you're waiting for it to finish ,you can accomplish other chores you may have or go exercise.



Tips for Cooking Chicken #3 Rotisserie chicken



This is an excellent option for the person who hates cooking. You can buy a rotisserie chicken at any grocery store deli that is ready to eat as soon as you get home. You know that it is healthy for you because of the way it was cooked. In addition, you will enjoy having leftovers to use in meals over the next day or so, which will save you the time and trouble of having to decide what to eat.



The sky is the limit when it comes to preparing chicken. The three different types above are healthy ways. In fact, a good rule of thumb is that if you bake it, broil it or boil it, it's healthy. Make sure and stay away from eating it fried or breaded. Both process use high fattening substances such as cooking oil, butter and eggs.



If you need ideas for how to prepare chicken so that you get a chance to experience different flavors, there are numerous recipes on the internet and in cookbooks you can reference. So many that there is truly no excuse for ever getting tired of eating chicken again.



Yuki Shoji offers a *free Report on "How you can look & stay attractive by eating foods". Go Here And Claim Your copy now at EatandLookGood.com
Affiliates click here to earn money



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The French Fry: Weapon of Mass Destruction?

By
renfield

Americans have their French fries, the British have their chips, Latin America has its papas fritas, and the French have their pommes-frites.



We love them. The potato, that most ubiquitous and perennially popular vegetable, is simply sliced into strips and deep fried. The fast food chains have managed to create total consistency so that fries at a McDonalds in Kalamazoo are identical with those offered in San Francisco, Atlanta, Moscow, or Madrid. They are the ultimate finger food, easily consumed behind the wheel, standing in the subway, or walking down the street. Some of us choose to add ketchup, or vinegar, or salsa, but they also taste great just as they are.



The civilized world has a giant addiction to the lowly tuber. It is hard to conceive of the centuries of eating that took place before potatoes were brought back to Europe from the New World and became a staple of every country's cuisine. What did the poor eat before potatoes made their appearance? Bread? Grains? Vegetables?



The advent of the potato changed our diets forever. It was easy to grow, plentiful, and cheap. The flavor was mild, marrying well with almost anything we chose to eat with it. Its texture changed depending upon how it was prepared. And how many ways we invented to cut it, cook it, and use it with every meal imaginable!



We baked it in its skin or roasted it in bite-sized pieces. We boiled it whole or mashed it into a creamy mush. We grated it and fried it for breakfast. We made soup of it and made it a key ingredient in stews. We made pancakes out of it. We sliced it, riced, it, and diced it. We put it into bread, rolled it into dough, and created America's favorite snack, the potato chip.



But the masterpiece that captured us all was deep frying it. Thick, country-style chips, shoe strings, curly and spicy -we loved them all: golden and crisp and perfect.



French fries now make up 25% of our children's intake of vegetables. Fast food nutritionists attempted to substitute healthier alternatives which were peremptorily dismissed by the majority of their customers. Fries remain the accompaniment of choice for all fast food: burgers, hot dogs, chicken, fish, roast beef, and ribs. We simply cannot get enough and never, ever, seem to tire of the little crunches of pleasure.



The innocuous potato, relatively low in calories and packing its fair share of vitamins and minerals, has been transformed into a culinary weapon of mass destruction. Disfigured by saturated fat into a caloric and artery-hardening horror, the French fry may be the deadliest peril we face on a daily basis.



Just a few orders of fries a week can increase our weight by ten pounds a year! Over a decade, that's a hundred pounds, over a lifetime, an awe-inspiring figure. With 60% of us overweight, half of that figure actually obese, we must look to our dietary intake to find the cause. As diabetes and other weight-related conditions mushroom, we know in our hearts that lifestyle changes are needed.



We go on diet regimens, drink liquid meals, fast, cut out sauces, and have our stomachs stapled. We join gyms, buy home exercise equipment, and follow along with television fitness shows. We blame the additives in our food, the hormones in our meat, and the fat in our salad dressings. We forsake the carbohydrates and sugars that our bodies can't process and opt for high fiber breads and low fat milk.



We refuse to believe, because we don't want to believe, that a seemingly harmless, crisp little addition to our meal can pack such a lethal wallop.



"But I just nibble a few," you wail, "And not every day." It's not the single meal intake that leads to an explosion. It's the cumulative total, day after day, year after year, that plants the time bomb within our system. It is the additive effect of repetitive use that eventually reaches critical mass and our physiology implodes.



Imagine, if you will, that not one fry was sold or eaten over the course of a year, anywhere in the United States. With just that change alone, the collective national weight loss could exceed a billion pounds!



The poor potato is ill-equipped to perform as a deadly weapon. It offers us enjoyment and variety and taste and health. But we have taken its honest goodness and distorted it into a slow killer. With every bend of our elbow to pop its sweet flavor into our mouths, we lay down fat on our hips, our stomachs, our arteries, and our pancreas.



Let's save ourselves and save the potato. Much as we hate to admit it, the French fry is something that has to go, before we do.

Dr. Bola is a psychologist and an admitted diet fanatic, specializing in therapeutic reframing and the effects of attitudes and motivation on individual goals. She is the author of a psychology-based workbook for permanent weight control. Reach her at: http://www.DietWithAnAttitude.com/index2.html

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The Ice Cream Sundae - It's History

by Scott Byers

One of the most famous ice cream desserts would have to be the ice cream sundae. Next to the banana split, it is one of the most served ice cream desserts in the United States. A Sundae is just a bowl filled with ice cream and then topped with some type of sauce or syrup. The most common types of sundaes are chocolate caramel, butterscotch, or strawberry. Other toppings are placed on a sundae, but are not part of the orginal makeup. In fact, nuts, dairy cream, and cherries are just an addition to the wonder sundae.



A sundae is called a sundae because most local laws band Ice Cream sodas to be made on Sunday, so this treat was made to be eaten on a Sunday. It was stated that ice cream sodas were too “sinful” and the sundae is just perfect a Sunday afternoon.



The sundae is perfect because it wasn’t too indulging. It’s just one scoop of icecream with a little sweet topping. The spelling came from an old myth that a glass salesman gave Two Rivers canoe shaped bowls. To pay tribute to the bowls the e was used instead of a y. Or maybe the spelling of the sundae didn’t come from Two Rivers. It is also stated that it is spelled s-u-n-d-a-e so as not to disgrace the meaning of Sunday as a treat. Even though the sundae is easy to make, the history is hard to recall. In fact, many people are disputing where the treat came to life.



Do you know where the birthplace of the sundae is? There are various claims to this treat. One claim is that the sundae was invented in Two Rivers, Wisconsin, but they also took back their claim. It has also been claimed that the sundae was also first developed in Plainfield, Illinois, Evanston, Illinois, New York City, New Orleans, Louisiana, Cleveland, Ohio, Buffalo, NewYork, and Ithaca, New York.



However the rivalry is between Ithaca and Two Rivers. In 2006 the mayor Ithaca had dozens of complaints from Two Rivers about the claim to the title. It was a reponse to Ithaca after they claimed they had proof of the sundae orginality in their town. To Ithaca it is an honor that they will fight for. Two River’s claim that the sundae formed in their town because 1881 a soda jerk poured chocolate syrip over ice cream. It was sold only on Sundays in Two Rivers.



Ithaca’s claim to fame was to be in 1891, a local pastor placed bowls of ice cream with chocolate syrup and a cherry on top just as a new treat. The sundae can go back as far was 1892, where documented advertisements for cherry sundaes were featured.



Who knows who really invented the sundae, but boy do they taste good! There are many different types of sundaes that you can purcahse all over the country. You have the classic hot fudget sundae which is the most popular type of sundae. Most of the time it is made with vanilla ice cream, but chocolate ice cream has also been a popular form. You have also heard of the carmel sundae. With a caramel sauce drizzeled on top of vanilla ice cream and usually has pecans thrown on top.



You can also find the strawberry sundae at any local store, but there are many other flavors that are offered now. You can get pineapple, marshmellow (in where a creamy sauce is poured over vanilla ice cream), blueberry, raspberry, cold chocolate, and banana and so on. There are over hundred different types of sundaes, but the most expensive sundae to be documented was sold for thousand American dollars.



It consists of five scoops of rich vanilla bean ice cream covered in edible gold leafs that are made from a rare and expensive chocolate. Then it is covered with passion fruit, oranges, golden caviar, and candied fruits. The cherries are made out of marzipan that has real gold touches. It is served in a crystal goblet and a golden spoon.




Scott Byers is the owner of Ice Cream Info, a complete ice cream sundae resource with articles on ice cream, including how to make it.




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How To Make Popcorn

By: Kelvin Ho

Popcorn is a delicious, nutritious snack that has been around since before the late 1800s. Traditionally, popcorn was made over the fire. This was not the best way to make popcorn as most of the corn would end up in the fire as it exploded. Since then, there have been many new ways created to make popcorn, including saucepans, air poppers, microwave ovens and woks. Below is an easy, quick way to make popcorn that tastes great.

What You Need To Make Popcorn
One of the easiest ways to make popcorn is with a regular saucepan. Just make sure that it has a lid to avoid having popcorn exploding all over your kitchen floor. You can also use a wok. A wok is a large deep frying pan used to cook oriental dishes. Many people prefer them because they keep the oil and un-popped corn kernels in the bottom of the pan directly over the heat. If you do not have a wok, a regular saucepan will do just fine.

You will need some popcorn kernels. These are different from regular kernels, so make sure you have the right ones. Other ingredients needed are some butter, approximately one stick, some vegetable oil and some regular salt.

How to Prepare Popcorn
Once you have your wok or saucepan and all of your ingredients, you will need to have your stove on medium heat, and place the vegetable oil in the bottom of the pan. You only need enough to cover the bottom of the pan. Do not go overboard or you will end up with fried corn rather than popcorn. Slowly melt your stick of butter in another pan on low heat.

Cover the bottom of your pan with popcorn kernels, making sure not to put too many in at once, but enough so that you can not see the bottom of the pan and cover the pan with a lid. After about a minute, you should begin to hear your popcorn start to explode. Move the pan around from side to side to help the process.

Once the popcorn starts to reach the lid, place it on an unheated burner while it finishes popping. Use the butter that you melted earlier to pour over the popcorn and add salt to taste. Place your popcorn in a bowl, and give it a shake around to make sure the salt and butter are distributed evenly. If you want fat-free popcorn, just use salt without the butter or for a sweet snack, use icing sugar instead of salt. Then sit back and enjoy the popcorn that you have just made.

Author Resource:-> Kelvin Ho loves cooking and runs his own site at http://www.pickupcooking.com. Looking for unique popcorn? You can find out more at http://pickupcooking.com/popcorn.html

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Shepherds Pie Recipe: Ground Beef Shepherds Pie Recipe

by Brandy Summers


A hearty meal of shepherds pie will give you that warm glow during the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.



5 medium potatoes, peeled and chopped

1 pound ground beef

6 slices American cheese

1 (10.75oz.) can condensed golden mushroom soup

3 teaspoons butter (optional)



Directions



Preheat oven to 375 degrees.



Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.



While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.



Transfer mixture to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.



Bake for 20 to 25 minutes, or until the top is golden brown.





=> Shepards Pie Recipe: Down Home Shepherds Pie



Another homemade version of shepards pie featuring ground beef, potatoes, corn, beans, cheese and gravy.



1 (7.6 oz.) package potato flakes

2 pounds lean ground beef

1 onion, finely diced

1 (15 oz.) can whole kernel corn, drained

1 (15 oz.) can green beans, drained

4 (10.5 oz.) cans brown gravy

Salt and pepper to taste

1/4 pound American cheese slices



Directions



Preheat oven to 350 degrees.



Prepare potatoes according to directions on box. Set aside.



In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of the grease.



Add corn, green beans and gravy to the skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13-inch baking dish. Spread potatoes over the top. Layer cheese slices over potatoes.



Bake for 40 minutes, or until cheese turns golden brown.





=> Sheppards Pie Recipe: Chicken Sheppards Pie



This sheppards pie recipe features chicken, potatoes, garlic, cheese and spices.



8 potatoes

1/4 cup butter

2/3 cup milk

1 medium head roasted garlic

1 pound chicken breast, cooked and shredded

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon thyme, chopped

1 tablespoon rosemary, chopped

1/2 cup red bell pepper, diced

1 cup corn

1 cup cheddar cheese, shredded



Directions



Preheat oven to 400 degrees.



Cut the head of garlic in half and drizzle with olive oil. Wrap garlic in aluminum foil and bake for 45 minutes.



Reduce oven temperature to 350 degrees.



Peel, chop and boil the potatoes until tender; drain. Mash potatoes. Add butter, milk and the roasted garlic; mix well. Set aside.



In the bottom of a casserole dish, arrange the chicken evenly on the bottom. Sprinkle with salt, pepper, thyme and rosemary. Layer on the peppers, corn and all but 1/4 cup of the cheese. Spread mashed potatoes on top.



Sprinkle remaining cheese on top.



Bake for 25 minutes, or until brown around the edges.





=> Shepherds Pie Recipe: Easy Shepherds Pie Recipe



If you like shepherds pie, but don’t have time to fuss over a longer recipe, you can whip up this version in a short time. It’s still homemade and will hit the spot perfectly.



1 pound roast beef, cooked and cubed

2 onions, sliced thinly

1/2 cup homemade beef gravy

4 cups mashed potatoes, cooked



Directions



Preheat oven to 350 degrees.



Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.



Bake for 1 hour, or until potatoes are browned.





=> Shepherds Pie Recipe: Turkey Shepherds Pie



This version of shepherds pie will take a little bit more effort, but you’ll be rewarded with a savory pie featuring turkey, red potatoes, zucchini, green beans, mushrooms, cheese, spices and a whole wheat crust.



5 large red potatoes, peeled

3 tablespoons butter

1/4 cup milk

2 (9-inch) whole wheat pie crusts

1 tablespoon olive oil

1/2 cup diced onion

1 pound ground turkey

1 large carrot, julienned

1 zucchini, thickly sliced

1/4 cup canned green beans, halved

6 large fresh mushrooms, quartered

2 tablespoons fresh parsley, chopped

1/4 teaspoon dried thyme

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 cup cheddar cheese, shredded

Salt and pepper

2 tablespoons butter, diced



Directions



Preheat oven to 375 degrees.



Boil potatoes until tender. Mash with 3 tablespoons of butter or margarine and milk. Season with salt and pepper to taste. Set aside.



Saute onion and carrots in olive oil until soft. Stir in the ground turkey, parsley, thyme and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste; drain. Stir in the flour.



Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread mashed potatoes evenly

over mixture. Dot with butter.



Bake for 30 minutes, or until potatoes are slightly browned.





=> Sheperds Pie Recipe: Savory Sausage Sheperds Pie



A real hearty sheperds pie meal for sausage lovers.



1 pound sausage, uncooked

1 (12 oz.) jar beef gravy

1 (10 oz.) package frozen mixed vegetables

1 teaspoon Worcestershire sauce

1 (24 oz.) package prepared mashed potatoes



Directions



Preheat oven to 400 degrees.



In a skillet, crumble and cook the sausage over medium high heat until brown. Drain on paper towels.



In a bowl, combine the sausage, gravy, vegetables and Worcestershire sauce.



Pour mixture into a greased 2-quart casserole dish. Spoon the mashed potatoes evenly on top. Bake for 30 to 40 minutes.



Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!
http://www.-best-free-cooking-recipes.com




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Chinese sugar fried chestnuts

© By: Jacklyn Chen




The "Liang Xiang" chestnuts are well known. Here "Liang Xiang" refers to the old "Liang Xiang" county, is equivalent to part of the mountain area of "Fangshan" district of Beijing, and is not the "Liang Xiang" village county. "Liang Xiang" chestnuts really are "Fangshan Chinese chestnuts".

There are many ways to eat chestnuts, but the most popular one is the sugar roasted chestnuts.

As soon as chestnuts are harvested in autunm, you'll see cauldrons are set up at every corner of the street. Mix chestnuts with sand, sprinkle the plain sugar syrup, fry till the sand becomes pitch-black. The chestnuts will then look shinning and bright as if a layer of oil has been applied to the shells. The burning smell flutters all over. People like me who are craving for chestnuts would come to buy by following the smell wihtout sellers' calling out. People used to use shovel to fry, now the process is electrically operated.

The history of Beijing sugar roasted chestnuts is quite long.

The old "Zhitang" man copies others quotes from Lu You's "Old School Notes" in "Roasted Chestnuts", talking about a chestnut roasting story: The most well-known and best-selling chestnuts in the Northern Song Dynasty Kaifeng were roasted by Li, HeEr. Others were trying everything possible to imitate, but no one did at the end. During the Southern Song Dynasty Shaoxing years, Song's embassador was sent to Jin (an old country in China) and arrived the now Beijing. Suddenly two people, who called themselves "Li, HeEr", sent in 20 bags of sugar roasted chestnuts, then left with tears.

This chestnut frying expert wandered about destitute in Beijing after Kaifeng was breached by Jin people, expressing his nostalgia with several packages roasted chestnuts. Perhaps Beijing sugar roasted chestnuts perhaps got handed down because of this, the same with Hangzhou's Song sister-in-law fish soup, all were the Northern Song Dynasty's old custom.

The standard sugar roasted chestnuts require the shell to be supple and crisp. The outer shell, the internal membrane, and the nut should be separated effortlessly when you open it. The pleasure of eating roasted chestnuts would simply vanish if it has to go through the hassle ripping the outer shell, and then more effort to tear off the internal membrane. The nuts should not be crisp, soft, or worst of all, tough (gen). It supposed to feel moisture in driness, sandy, floury, and the smell should be strong and sweet.

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

About the Author

Jacklyn Chen - A webmaster and full time mom who works hard to make living with multiple web sites. For more information and articles about travel, visit http://travel.news-blogs.com, for food and living, visit http://fine-living.news-blogs.com.


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Black Forest Cake

Author: David Slone

Black Forest Cake, is a chocolate cake with a strong cherry element to it which is popular throughout North America.

Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake).

The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry).

It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.

Ingredients:

Cake

4oz Irish butter
8oz brown sugar
4oz plain chocolate
7oz self-raising flour
1/4 teaspoon ground cinnamon
1/4 pint sour cream
3 tablespoons strong cold black coffee
2 eggs
pinch of salt

Pastry Base

4oz cream flour
pinch of salt
2oz icing sugar
2oz/ Irish butter
1 egg yolk
a few drops of vanilla essence

Other:

1 pint cream
1lb tin black cherries
4 table spoons black cherry jam
brandy or cherry juice
4oz grated chocolate

Directions:

Cake:

Cream butter and sugar together well.

Melt the chocolate and beat into the creamed mixture, then mix in the eggs.

Sift flour, salt and cinnamon together.

Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.

Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.

Set to cool on a wire rack.

Pastry Base:

Mix all the ingredients together in a bowl and bind until the mixture stiffens.

Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.

Lay out on baking sheet and bake for 20-25 minutes.

Assembly:

Whip cream until it holds its shape.

Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.

Slice the cake into 3 equal-sized layers.

Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.

Put pastry on serving plate and spread the pastry with black cherry jam.

Soak the cakes with sprit used.

Put one layer of cake on top of coated pastry.

Spread a layer of cream with half the stoned cherries.

Put the second layer of cake and add another layer of cream and cherries.

Add the final layer of the cake.

Mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.

Tips:

Using 3 identical cake pans instead of 1 large is OK.

Margarine, vegetable oil or regular butter will substitute for Irish butter.

In some countries the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.

This recipe did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).

Article Source: http://www.articlesbase.com/home-and-family-articles/black-forest-cake-105554.html

About the Author:

For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. Food and drink are two of the great pleasures in life. eat and drink @ mwnch provides recipes and discussion to help you to get the greatest pleasure from them. To us that means sourcing the finest seasonal, local and where appropriate organic produce and ingredients.

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Breakfast Recipes – Pancakes

Submitted by: Jill Seader

I love pancakes and it is not infrequent in our house that pancakes are part of the dinner meal as well as the breakfast meal. And since my three-year-old loves pancakes as much as I do, I can even sneak some healthy ingredients in the batter and she doesn’t even know it. Good tip for all you parents out there who want your kids to eat healthier: if it is in a pancake, your kids just might try it. While I haven’t tried this with vegetables (I think even my three-year-old would get wise to peas poking out of her pancake), fruits, oats, and potatoes have all found their way into our pancakes. It is also a quick and easy dinner idea for those nights when you don’t feel like taking a lot of time to cook.

Apple Pancakes
1 small apple
3/4 cup milk
1 egg
2 tablespoons oil
1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Core and slice the apple into pieces. In a medium bowl, mix together the milk, egg, and oil. Add the flour, baking powder, sugar, cinnamon, and salt. Mix well. Add in the apple pieces. Pour the batter onto a heated griddle, flipping it to brown the pancake on both sides. Serves 4.

Oat Pancakes
1 cup quick-cooking oats
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup oil
1 teaspoon lemon juice

In a large bowl, stir together the oats, flour, sugar, baking powder, and salt. Put a well in the center of the mixture. In a small bowl, mix together the eggs, milk, oil, and lemon juice. Pour this mixture into the well. Mix it just until moistened. Pour the batter onto a hot griddle and turn when bubbles form on top of the pancake. Cook until both sides are golden brown. Serves 6.

Baked Peach Pancake
2 cups fresh or frozen sliced peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter
ground nutmeg
sour cream, optional

In a small bowl, add the peaches, sugar and lemon juice. Mix well and set to the side for now. In a large bowl, add the eggs and beat until they are fluffy. Then mix in the flour, milk and salt. Mix well. Put the butter into an oven-proof 10-inch skillet. Put it in a 400 degree oven to melt (3 to 5 minutes). Pour the batter into the hot skillet right away. Bake for 20 to 25 minutes or until the pancake has risen and is puffed up. Take it out of the oven and add the peach slices mixture. Sprinkle the top with nutmeg and serve with sour cream.

About Author: Jill Seader loves baking and telling stories. Come find a tasty baking recipe and story at her website, YourBakingStory.com or share one of your own. Happy Baking!

Article Source: Jill Seader at Free Articles Search Engine Directory

Photo by Hoover Image Envision

Rice Cooking Basics with Almond Rice Recipe

by Recipe Man

A Look at Rice



When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.



Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.



Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.



Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.



Cooking Rice



To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.



Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.

To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.



“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.



To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.



Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.





Almond Rice Recipe



4 cups rice (Long Grain)

8 cups chicken broth

4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)

1 ½ cup celery. chopped fine

1 ½ cup onion, chopped fine OR ¾ cup minced dried onion

1 cup slivered almonds



Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.




John Bateman advocates recipes and appliances.

Suggested recipe link: shepards pie

Suggested kitchen appliance link: crock pots




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A Quick Fried Chicken

by John Layton

This is probably the most basic and simple fried chicken recipe I can think of, which is a good thing for various different reasons. You can add almost any number of different spices and ingredients to the seasoning recipe to alter the flavour of the meal, or you can leave it as is to be certain that the flavour of the chicken is never over-run by ingredients. Use your own discretion when seasoning this chicken.



Potatoes, grits, coleslaw, or any other basic country side dish goes well with fried chicken. In fact, the chicken itself could be a side dish if you so desire! Remember: this recipe is the very paragon of versatile! Make whatever side dish you feel like!



For beverages, grab some beer or juice. Simple, unrefined drinks will fit right in with this meal. Stick to your family favourites! Fine wines would be simply out of place!



The main advantage to cooking fried chicken is that the preparation takes the same amount of time no matter how much chicken you cook. If you are unsure of how many people will be eating with you, this meal is ideal, because you can accommodate any number of diners with minimal effort. The flavour is also very universal. No one will think the meal is unappetising unless they are a vegetarian, so you do not have to worry about other people's personal preferences!

All in all this is pretty much a perfect recipe for all kinds of occasions like gatherings, or just simple family dinner. You can serve it whenever you don't have time or want to "get away" with something simple and still get people asking for more!

Ingredients:



3 chicken breasts

3 teaspoons seasoned salt

2 garlic cloves, finely chopped

1 cup all purpose flour

1 cup vegetable oil



Instructions:



1. Mix the salt, garlic, and flour together in a wide bowl.

2. Roll the chicken in the seasoning mix until it's well covered.

3. Sprinkle more seasoning on the chicken, or shake off any excess, depending on your preference for breading density. If you wet the chicken slightly before dipping, more seasoning will stick. On the same note, patting it dry with a paper towel will minimise the breading content.

4. Pour your oil into a frying pan and heat on med-high for 5 minutes.

5. Fry chicken in the hot oil until it is golden brown.

6. Remove the chicken to a plate with many paper-towels to absorb as much oil as possible before consumption.



AceCooking
AceRecipes
SimpleCooking
SpecialRecipes
AllCooking



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Nutrition - Meat. It's What's For Dinner!

Submitted by: Tracie

This series of articles has been taking a look at nutrition, and any look at nutrition just wouldn't be complete without examining meat. Long considered the ultimate staple of the American diet (meat and potatoes anyone?), meat is the usually the centerpiece of our meal.

High in iron, zinc and protein, meat is important (or should be important) to all of us. The question is, what kind of meat is healthiest and which is most affordable?Some meats are simply too high in saturated fat for regular consumption. Examples include most beef steaks, fatty pork chops, and of course the traditional breakfast meats (sausage and bacon). There are, however, quite a few meats that deliver all the good nutrition we seek without loading us down with artery-clogging fat.

CHICKEN: Hands down, the best choice for healthy and affordable meat is that old favorite the chicken. Choosing white meat portions (breast) will significantly reduce our fat intake. Chicken breast is one of the primary foods of bodybuilders, some of the healthiest people on the planet. The most economical way to purchase chicken breast is usually to buy the bags of flash-frozen fillets; these can be found for $1.49 to $1.99 per pound.

A boneless skinless chicken breast (3 oz. serving) delivers only 3 grams of fat (5% of RDA) and 0.86 grams of saturated fat (4% of RDA). That's about 1/2 the fat in even the leanest cuts of beef! Be aware, however, that the 'dark' meat on a chicken is not nearly as healthy as the breast - a boneless skinless chicken thigh has 9.2 grams of total fat and 2.6 grams of saturated fat. That's triple what we find in the chicken breast.

A good way to incorporate more chicken into our diet is to substitute skinless ground chicken for ground beef. When used in a recipe (tacos, spaghetti, etc.) it's hard to tell the difference, and the health benefits are huge. Be sure to look for skinless ground chicken though, because if the package doesn't say skinless then it's guaranteed to be high in fat.

Finally, don't forget about that popular chicken alternative: the turkey. It's not just for Thanksgiving anymore!BEEF:Beef. It's what's for dinner. Many of us just couldn't imagine going without our daily beef serving, but have we considered the cost to our health? It's all too tempting to save some money and buy the 'high fat' ground beef instead of the leanest. It's also true that the fattiest cuts are the least expensive (chuck is a great example).

But beef doesn't have to aid our expanding waistline! Take the time to compare nutrition facts on the different cuts, which you can get from your butcher or from beef.org. One of the healthiest cuts of beef is the flank steak which, when prepared correctly, is absolutely delicious! Top round is also quite low in fat, although it tends to get tough when served as a steak.

Love burgers? A great way to enjoy healthy and tasty ground beef is to purchase a top round roast and ask the butcher to grind it into ground beef (make sure he or she trims off the excess fat first). If you have trouble making this grind 'stick', try adding a raw egg to the mixture before forming into hamburger patties.When shopping for beef, look for the words 'round' or 'loin' in the name of the cut. Eye of round roast, for example, boasts only 4 grams of total fat and 1.4 grams of saturated fat. Don't be afraid to ask the butcher to trim off some of the excess fat - most grocery stores will do this for free.

PORK: No other meat has been transformed into such 'fatty' variations, from sausage to bacon to salami. For those of us who are pork lovers, however, there is hope! It is possible to buy lean(er) cuts of pork!The tenderloin is the leanest cut of pork: a 3-ounce serving contains 139 calories and 4.1 grams of fat, which is roughly comparable to a skinless chicken breast. Other lean cuts (based on a 3-ounce serving) include boneless loin roast with 165 calories and 6.1 grams of fat; boneless sirloin chops with 164 calories and 5.7 grams of fat; boneless loin chops with 173 calories and 6.6 grams of fat, and boneless ham (extra lean) with 123 calories and 4.7 grams of fat. A 2-ounce serving of Canadian-style bacon contains 86 calories and 3.9 grams of fat.

FISH: In the lean meats contest, fish is hands-down the undisputed winner. Unlike the fats in most 'meat with feet', the fats we find in fish are primarily the healthy omega fats.Although there are literally hundreds of different ways to buy and prepare fish, many of us find fresh fish to be expensive. Halibut, swordfish, shark and others start at $8.99 per pound. It is possible, however, to buy fish without 'breaking the bank'.

Look for salmon on sale, and consider buying the whole fish to save money. It's not unusual to find quality salmon for $2.99 or less per pound - which is less expensive than the leanest cuts of beef.

Of course, canned fish is typically very inexpensive and delivers a powerful nutritional punch. Consider, for example, canned tuna fish. One can of tuna provides 32.5 grams of protein and only 2.5 grams of fat. Even better, that same can of tuna has zero grams of saturated fat. Talk about a wonder-food! Look for canned tuna on sale, when it's possible to stock up the pantry at 4 cans for $1.

THE BOTTOM LINE: The bottom line is that we can all enjoy meat without adding to our own 'bottom' line. Take the time to learn which cuts are the leanest, look for them on sale, and stock up when the price is right.We'll see you at the butcher counter!

About Author: Tracie Johanson is the founder of Pick Up The Pace, a 30-minute exercise studio for women focusing on fitness, health and nutrition for maximum weight loss. Please visit http://www.letspickupthepace.com/ for more information.

Article Source: Article Outlet

Photo By kspoddar

Hot And Spicy Chick Peas (Vegetarian Recipe)

by: Stef Glassee


Summary:

Hot and Spicy Chick Peas By: The Skinny Cook

This delicious Chick pea curry recipe is fully vegetarian, in the tradition of Vegetarian Indian cooking.

Who said vegetables recipes can't be delicious?

--------------------

Hot and Spicy Chick Peas (VEGETARIAN RECIPE)

Makes 2 servings in 45 minutes

VEGETABLES / Asian (India) / Side Dish / Stove / No marinating

Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world.

This is not only because of the predominant Hindu religion with its respect for all living creatures.

Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals.

Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.

For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.

You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.

Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.

Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.

INGREDIENTS

* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Serve with "naan bread", "chapati" or as a side dish.

About The Author


The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.

Find more delicious home-tested recipes at : http://www.theskinnycook.com

Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!

++++++++++

Copyright The Skinny Cook - http://www.theskinnycook.com

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Why Potatoes And Other White Foods Are So Healthy To Eat

By Jeffrey Wolf

I'd like to begin a little discussion about carbohydrates... and in particular, "white foods" as well as potatoes. One reason I mentioned this is because so many health and fitness professionals bad mouth potatoes about being a bad carbohydrate option because of the high glycemic index. Some even say such ridiculous things as "shun any and all white carbohydrates".


Ok, now while I indeed allow that white bread and refined white sugar are two of the worest foods we can be feeding our bodies, I definately don't tolerate with eluding any and all "white carbohydrates". Now I know all of the hype lately has been about a multihued of foods and the protective antioxidants that they contain. They tell you to focus on colors and avoid white.


It's factual that colorful foods are great, but it is a big mistake to avoid all white foods! There is an abundance of white foods that have explicit nutrients that are hard to find. Let's look at a few examples...


Onions & Garlic


What about onions and garlic? They are both white and they are full of protective phytonutrients, vitamins, and touch of minerals that aren't that simple to find elsewhere in a ordinary diet... such nutrients as allicin, quercetin (an important flavonoid), chromium, and other rare anti-inflammatory nutrients.


Cauliflower


Another example of something white that is great for you is cauliflower. Cauliflower is a wealth of vitamin C, fiber, minerals, and rare compounds such as glucosinolates and thiocyanates, which are specifically abundant in cruciferous vegetables such as broccoli, cauliflower, and cabbage. And a little-known truth is that some of the compounds in cruciferous vegetables help to combat other estrogenic compounds in our food supply and environment. Can help thwart prevent excess belly fat. So eat up on that cauliflower!


Mushrooms


Not many people recognize this, but surprisingly, even white mushrooms have high levels of rare nutrients and anti-oxidants. White mushrooms are high in a few types of anti-oxidants called polyphenols and ergothioneine.


Potatoes


Now that also leads us to another example - white potatoes (which by the way, can also be found in red, yellow, purple varieties, etc). Many health professionals maintain that potatoes are a bad carbohydrate because they are thought to have a high glycemic index. The glycemic index is not necessarily the most important reason in choosing your carbohydrates.


While a generalization can be made that most low glycemic index carbohydrate choices will help you reduce your body fat easier than high glycemic index choices, it is not all that it's cracked up to be. There are many other reasons that conclude how your body will answer-to and process the carbohydrates you consume, such as glycemic load and also how you merge the high GI food with other foods.


For example, with glycemic load as an example... it is known that watermelon has a high glycemic index. However, the glycemic load of a ordinary serving of watermelon is just way too low for your body to begin packing on body fat just because you ate a high glycemic index fruit. You would have to eat such an vast amount of watermelon just to get enough grams of carbohydrates to have any harmful glycemic effect, that it is just non-sensical.


Not to mention that watermelon is also a great wealth of vitamins, minerals, and lycopene. There's just no logic to avoid it merely because it has a high GI. The point is... candy bars, cupcakes, and donuts make you fat... NOT watermelons, carrots or potatoes.


Also, as stated, food combinations are important in how your body processes the carbohydrates and the associated blood sugar and insulin response you receive. For example, if you mix a high glycemic index carbohydrate with an extra source of fiber, healthy fats, or even certain proteins, many times the blood sugar and glycemic response will be slowed down considerably by the way you combined the food.


Alright, so back to the point that white potatoes are actually a healthy carbohydrate as long as you eat them in the right form... with the complete skin, and don't ruin them by deep frying them into french fries either! French fries are one of the most evil foods ever created for your health, but only because we ruin them by saturated them in a boiling bath of trans fats in the deep fryer from the hydrogenated oils that are typically used.


Keep in mind that potatoes include so many vitamins and minerals that the list is way too long to even try. Also, as long as you eat the skins, you get a suitable amount of fiber too.


On the subject of potatoes not being so bad after all, I don't recall where I saw this referenced, but I recently saw a particular report that had participants eat something like 7-9 whole potatoes per day for serveral weeks.


At the conclusion of the report, the potato eaters had actually consistently reduced weight! I'd venture a estimate that the reasons the people losts weight is that they were probably so full from consuming all of those damn potatoes, that they actually consumed less calories than normal! An median sized potato only has about 100-120 calories, and actually assume you'd be full constantly from consuming 7-9 potatoes each day.


Now I would never advocate going to those extremes, but the fact is that an occasional potato is not going to hurt your efforts to get lean, especially if you combine it with some other fibrous vegetables and perhaps a healthy fat and some protein. On that note, here is a recipe for you, with potatoes.


Lean-Body Potato Side Dish


-Preferred amount of baby potatoes (I like to use this mixture I found lately at a health food store... it is a mixture of white, red, blonde, and purple baby potatoes)


-1 red pepper


-1 green pepper


-1 yellow pepper


-1 or 2 onions


-2 cloves of garlic, finely chopped


-1 or 2 Tbsp extra virgin emerald oil


-a little salted and pepper to taste (I like to add sea salt instead of ordinary commercial salt)


Cut the baby potatoes into slightly smaller pieces and place in a steamer until soft all the way through. Slice up the peppers and onions into strips and add with the chopped garlic into a pan with the olive oil. Cook the peppers, onions, and garlic until tender, and then add the steamed baby potatoes. Stir it all together and eat. This is a delicious and healthy side dish that goes great with chicken or red meat.


I hope you've enjoyed this topic about potatos, healthy carbohydtates, glycemic index, and my killer potato recipe idea.

For more detailed information on healthy foods to eat for fat loss click on: NutritionFitnessGuru.org

Article Source: http://www.free-articles-zone.com

Photo by ArkStock

Prevent Acid Reflux With Careful Food Selection

Submitted by: Evelyn

It is possible to prevent acid reflux symptoms with proper food selection. Heartburn is an extremely painful symptom that you may experience and you may think that your condition is a cardiovascular one. However, acid reflux is really a digestive disorder that can be treated with making some diet changes. Careful selection of the foods that are suitable for your consumption can help reduce the severity and frequency of your symptoms.

Once diagnosed with acid reflux disease otherwise known as gastro esophageal reflux disease (GERD), you can expect that this to be a life long condition. Many people who are afflicted with serious heartburn symptoms will need to seek treatment for their esophagus. However, future attacks may continue to damage the organ, thereby precipitating the need for further treatment. For this reason, treatment for acid reflux is usually conducted on an ongoing basis.

Acid reflux describes a condition whereby the liquid contents of the stomach are regurgitated into the esophagus. This liquid, since it has come from the stomach, contains acids that are used in digestion, even bile. When this liquid is sent back up to the esophagus, these acids, inflame, injure and damage it and thus causing several acid reflux symptoms such as heartburn.

Certain foods are more likely to trigger an acid reflux attack, while others will carry less risk. For an easier understanding, you can place all foods into three categories in accordance to their effects on your condition. They should be recorded as safe foods, moderate foods and unsafe foods.

Safe foods seldom or rarely trigger an acid reflux symptom. Such foods include fruits like apples and bananas, vegetables like cabbage, peas carrots, meat like lean ground beef, egg whites, chicken breast, dairy products such as cheese (provided that they are fat-free), and grains such as oatmeal and bran. These foods are generally low in fat and are alkaline.

Moderate foods may or may not cause symptoms. Still, it is best to consume them in moderation to prevent acid reflux. Hence, eat these foods only occasionally. Moderate foods include fruits like peaches, blueberries, strawberries, and raspberries. Vegetables in this category include onions (cooked), garlic, scallions, sauerkraut, and leeks. Fried eggs, fried fish, hot dogs, and ham have the potential to trigger heartburn. Dairy products like milk, yogurt, and cheese varieties such as cheddar and mozzarella should also be consumed in moderation.

Lastly, unsafe foods are those that can trigger a heartburn attack quite easily. As such, you should avoid these food items to prevent acid reflux symptoms from developing. These foods include fruits such as lemons, oranges, and grapefruits. These type of fruits are high in acidic content. Vegetables like onions (raw) are traditional culprits. Portions of meat that have high-fat content should also be avoided. Also, refrain from eating ice cream, brownies, chocolates, potato chips, doughnuts, and high-fat salad dressings. You should also consume beverages like wine, tea and coffee sparingly, if at all.

About Author: A carefully planned acid reflux diet can help reduce the frequency and severity of heartburn symptoms. Find out more from this site here at http://www.treat-acid-reflux.com

Article Source: Evelyn at Free Articles Search Engine Directory

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Best Recipes: Clam Chowder

by Donna Monday

A restaurant favorite, you can make your own delicious homemade clam chowder with this easy recipe. The bacon adds an extra savory touch.



6 bacon strips, diced

1/2 cup onion, finely chopped

2 (10-3/4oz.) cans condensed cream of potato soup, undiluted

1-1/2 cups milk

3 (6-1/2 oz.) cans minced clams, undrained

1 tablespoon lemon juice

1/4 teaspoon dried thyme

1/4 teaspoon pepper

Fresh parsley, minced (optional)



Directions



In a large saucepan, cook bacon strips over medium heat until nice and crisp; drain on paper towels. Reserve 1 tablespoon of bacon drippings. Saute onion in the bacon drippings until tender.



Stir in potato soup and milk. Next, add the clams, lemon juice, thyme, pepper and bacon; heat thoroughly. Garnish with parsley.



Makes 5 servings.



Donna Monday
Great salads, soups, breads and more . . .
http://www.best-salad-recipes.com




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Photo by Jon Sullivan

Tips For Beginning Cooks

by Jimmy Cox

These days, nothing is more fun - nor more socially acceptable than - "messing about in the kitchen." What with pressure cookers, electric broilers and blenders, packaged mixes, bottled sauces, every possible herb or spice from the Indies, and something new every day in the frozen food section of any supermarket, Cookery is the latest game, the newest fad.



Now that women find it's fun to cook, and men are remembering that every great name in gastronomy from Epicurus to Escoffier is masculine, the next step is Gourmet Cookery - and turning yourself into a Cordon Bleu is no longer difficult.



We are presenting a selection of great traditional dishes, as well as some "novelties." All are designed to be prepared in a limited time for the modern-day reproduction of a Lucullan Feast - and all are proportioned for four hungry gourmets.



Even ten years ago, many of these recipes could not have been included, and there is no denying that some great culinary masterpieces still cannot be prepared in only thirty minutes. Even with a pressure cooker, the true Coq au Vin, Blanquette de Veau or Boeuf BourguigNonne, while edible cannot possess the suave blend of flavors that comes from leisurely simmering.



Time is essential, too, for chilling or resting of some dishes that can easily be prepared in a few minutes. Therefore, recipes should require 30 minutes or less to prepare - but which must be allowed to stand overnight before the final minutes or preparation and service.



Here are some basic tips for a new cook:



1. It may actually be easier to prepare a glamorous dish (foreign name and all), than the run-of-the-mill dishes you've been eating all your life.



2. Read all the way through a recipe first; check to be sure ingredients are at hand. You will save time and achieve better results if you understand, in general terms, what you are going to do before you start to do it.



3. Never try to make more than one unfamiliar recipe for the same meal! A wise chef never tries a new recipe when there is "company," either. Always get the recipe under your belt at least once before you attempt to produce it with eclat for strangers.



4. Accurate measurements are essential; accurate timing is essential. Never hesitate to make your personal penciled comments next to the recipe; the annotated cookbook is a chefs most valuable possession.



5. Gourmet cookery requires the best quality in ingredient. Please, no substitutions for Real butter, real cream, the freshest mushrooms, the best olive oil - all are essential for a gourmet dish.



6. When there are four or six people for dinner, the chef dictates the schedule: Finish the drinks, wash the hands, and sit down! But for more than six people (even if they will be formally seated at the table), it's wise to plan a main dish that can only improve with overcooking!



7. Wipe meats, poultry and fish on paper toweling, rather than washing - and never season before cooking, as this toughens the flesh. Seasonings go into sauces, or should be added at the end of the plain-cooking.



8. Spaghetti sauces, curries and stews are easy ways to use up leftovers - the easiest things to stretch for unexpected guests - and the simplest things to prepare when the cook wants to enjoy the fun as well as set a distinguished meal on the table.



The Gourmet Shop Online Shows You How To Cook Gourmet Meals And Impress Your Family And Friends



Click here for FREE online ebook!



http://www.gourmetshoponline.com/



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Leftovers - Use Them or Toss Them?

Submitted by: Jude

You can save money on your grocy bill if you use up those bits of vegetables, meats and sauces for a meal later in the week. In fact, you can plan to cook a roast or a whole chicken for the purpose of using the leftovers for another lunch or dinner. It's a great time saver as well as a money saver. Here are a few guidelines for using leftovers:

1. Cut leftover meat or poultry into bite-sized pieces so that they will be uniformly heated.

2. When you have a cooked meat or poultry to add to a main dish, add it after the other ingredients are mostly cooked through.

3. Prepare a sauce to serve the meat with. Add the meat for the last few minutes of cooking time.

4. Make a hash of left over meats and potatoes. Hash was a popular leftover dish that my grandma used to make. Here's her recipe:

Chop 1 to 2 cups of leftover meat. Then, cube an equal portion of cold, cooked potatoes. Add 1 teaspoon of minced onion and 1/4 teaspoon of black pepper.

Melt butter or margarine in a frying pan (1 tablespoon for each cup of hash mixture). Spread the meat and potatoes evenly over the bottom of the pan and moisten with a small amount of milk or leftover gravy.

Cook slowly over medium-low heat about 20 minutes or until the mixture has browned on the bottom. Shake the pan occasionally to prevent sticking.

Slide out of the frying pan and into a serving dish.

You can also bake the hash in the oven. Spray cooking spray onto the sides and bottom of a casserole dish. Add hash mixture and bake for 30 minutes at 350 degrees.

Beef, chicken or turkey all make tasty hash dishes.

5. Use leftover rice to make a delicious pudding dessert:

Mix 1 cup of cold white or brown rice with 1/4 cup sugar, 1/8 teaspoon salt and 1/2 teaspoon vanilla.

Stir in one chilled can (10 oz) of crushed pineapple, drained. Fold in 1 cup of whipped cream. Stir just long enough to blend ingredients.

Serve in sherbet glasses for a more fancy meal.

6. Another good way to use up leftovers is to make soup. Here's a good recipe for that leftover Thanksgiving or Christmas turkey:

Remove any fat and skin from your turkey carcass. Put the bones and leftover turkey meat into a large cooking pot and cover with water. Bring to a boil and skim off foam from top of water.

Add 3 chopped carrots, 3 ribs sliced celery, 1 bay leaf, 1/2 teaspoon thyme, 2 cloves garlic (minced), and 2 chopped onions.

Simmer soup for 2 to 4 hours.

Add 2 potatoes, quartered. Cook for 1/2 hour longer or until potatoes are cooked through.

Serve immediately or freeze for future use.

Impress your family and guests with creative uses of leftovers. They may never guess that they are leftovers!

About Author: Jude Wright is the webmistress of 40 websites. Visit her popular cooking and recipe site at http://homestylerecipesonline.com

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How to Select and Prepare Shrimp

By Janice Duplantis

Among the many varieties of seafood, shrimp ranks as one of
America's most favorite. Even people who dislike fish seem
to enjoy shrimp and there is an endless number of ways in
which shrimp may be prepared. The dense white meat of shrimp
has a fresh, mild flavor that combines well with many
ingredients. Shrimp is great for dieters as they are very
low in fat and calories; however, they contain a greater
level of cholesterol than most seafood so that must be taken
into consideration if anyone has been advised by their
physician to limit their cholesterol intake.

Of the numerous species of shrimp sold worldwide, saltwater
shrimp are generally designated as 'cold water' or 'warm
water' species. Cold water shrimp are caught in the North
Atlantic and northern Pacific waters while warm water shrimp
are caught in tropical waters. The majority of warm water
shrimp available in the United States are harvested from the
waters of the Gulf of Mexico and the South Atlantic. These
shrimp are generally classified by the color of the shells
(i.e., pink, brown and white shrimp). The differences in
appearance and flavor are difficult to distinguish but it is
thought that the Gulf white shrimp (although the most
expensive) are the most desirable.

Shrimp come in a wide range of sizes; naturally, the larger
the shrimp, the higher the price. Size classifications range
from Tiny (150 to 180 shrimp per pound) to Colossal (10
shrimp or less per pound). Although larger shrimp may cost
more per pound and be easier to prepare (because you will
have less of them), they don't necessarily taste any better
than the smaller ones.

BUYING AND STORING SHRIMP...

Shrimp are not inexpensive, so you will want to be certain
that the shrimp you buy are the best quality. Follow the
guidelines below when purchasing and storing shrimp:

When buying shrimp:

Purchase frozen shrimp with their shells on if possible.
Most all shrimp are frozen as soon as they're processed, and
the longer they stay frozen, the fresher they'll be.

Look for shrimp with firm white meat and a full shell. Avoid
frozen shrimp that has already been peeled and deveined, as
the shrimp will be less protected against freezer burn
without its shell.

Do not buy shrimp with black spots or rings (unless it's
black tiger shrimp) as this indicates the meat is starting
to break down. Also avoid pink meat.

Make sure the shell is not yellow - this indicates that the
shrimp has been bleached.

Avoid shrimp that smells of anything other than salt water.
It should have a clean smell with no trace of ammonia or
bleach.

Be cautious of labels such as ‘large’ or ‘jumbo,’ as there
are no firm guidelines for such terms. For each shrimp
variety (size), the market or grocery should display the
number of shrimp that make up a pound - use this as a
guideline instead.

Cooked shrimp should be purchased the same day they were
cooked. If cooked in the shell, shrimp should be
pinkish-orange with opaque rather than translucent flesh.
Avoid fresh-cooked seafood that is displayed alongside raw
fish or shellfish, as bacteria can migrate from the raw meat
to the cooked.

When storing shrimp:

Uncooked shrimp should be stored like fish and used the same day they are purchased.

When buying frozen shrimp, make sure they are still solidly
frozen when they reach the home freezer.

Cook raw shrimp before freezing...since 'fresh' shrimp are
most often previously frozen and then thawed at the market.

Cooked, shelled, and deveined shrimp may be frozen in
airtight packaging. Most types of raw or cooked shrimp can
be safely kept frozen for up to two months at a temperature.

Always thaw frozen shellfish in the refrigerator rather than at room temperature.

PREPARING SHRIMP...

It is much easier to eat shrimp that have been shelled prior
to cooking, but the shells do add flavor to the dish. Of
course, shrimp may be purchased that have already been
shelled, deveined and are ready to be cooked, but this makes
the shrimp far more expensive. Shrimp will cost less if you
buy them in the shell and learn to shell and devein them
yourself. Once you know how, it's really not difficult.

How to shell shrimp:

To remove the shell from uncooked shrimp, use a small sharp
knife to make a shallow cut down the back (outer curved
side) of each shrimp. Use your fingers to pull off the shell
and legs, leaving the tail portion attached to the meat.

How to devein shrimp:

The black "vein" that runs along the back of the shrimp is
actually its digestive tract. It isn't necessary to remove
the vein, but the shrimp certainly look better and some say
they taste better when deveined. You can devein shrimp while
leaving the shell on (the shell adds flavor and can protect
the meat if you're grilling the shrimp.)

To make it easier to access the vein of unshelled shrimp,
cut down the back (outer curved side) of the shell with a
knife or kitchen scissors. Use a small pick ('shrimp pick'),
a skewer or your fingers to find the vein, and pull it out.
Pull out as much of the vein as possible (working under cold
running water will help free the vein). Repeat in several
other areas until the vein has been fully removed.

How to butterfly shrimp:

Many recipes will call for 'butterfly' shrimp. The raw
shelled shrimp are split and flatten to give them a pretty
appearance or aid in preparation, such as battering and
frying.

First shell the shrimp leaving the tail attached. Next
insert a knife or kitchen shears about 3/4 of the way into
the shrimp at the head region. Cut almost all the way
through the flesh, down the center of the shrimp's back and
to the tail. Use your hands to open the flesh of the shrimp
until it lies flat. Remove the vein with your fingers or the
tip of a knife. Hold the shrimp under cold running water to
rinse thoroughly.

Methods of cooking shrimp:

When cooking shrimp, it is important to heat them
sufficiently to destroy harmful organisms, but not so long
that the flesh becomes tough and looses flavor. This can
happen with only seconds of overcooking. Cooking must be
closely monitored and times will vary depending on size.
Shrimp will undergo a characteristic change when cooked that
indicates doneness. The flesh of adequately cooked shrimp
will turn opaque and the color will change from a
grayish-green to pink or orange.

BAKED: Peeled shrimp turn out moist when baked in foil
packets. To bake in foil, place the shrimp on a large square
of heavy-duty foil and add lemon slices and butter (herbs
and spices may also be added, if desired). Fold the foil
over the shrimp and seal by crimping the edges together.
Bake in an oven that has been preheated to 375F until just
done (approximately 5 minutes).

BOILED: Shelled or unshelled shrimp that are cooked ahead to be served cold or used in a recipe are usually boiled. Add raw shrimp to water that has been brought to a rolling boil. For extra flavor, add a few lemon wedges and crab-boil to
the water. Avoid overcooking or the shrimp will toughen and
loose flavor. Medium shrimp (2 to 3 inches long) take only
about 2 minutes to cook; larger shrimp take 3 to 5 minutes.

BROILED or GRILLED: Shrimp, in or out of the shell, can be grilled on skewers or broiled in the oven; however, leaving
the shells on will protect the delicate meat as it cooks and
add flavor. A marinade or baste will keep the shrimp moist
as it cooks.

MICROWAVED: This is a quick method for cooking shrimp. Place shrimp (preferably unshelled) around the edge of a
microwave-safe casserole dish with the tails pointing toward
the center. Drizzle with lemon juice and cook on high for 2
to 3 minutes. Be careful not to overcook.

POACHED: This cooking method works well for shrimp in or out of the shell. Poach shrimp in a mixture of water and lemon
juice or wine. Flavor the poaching liquid with herbs, if
desired. To poach 2 pounds of shrimp, bring 2 quarts of
liquid to a gentle simmer, add the shrimp and bring to a
boil. Once the liquid boils, cook shrimp for 60 seconds,
then remove immediately.

SAUTEED: This method for cooking shrimp traditionally
requires quite a bit of butter or oil, both for flavor and
to keep the shrimp from sticking to the pan. Remove the
shrimp from the pan promptly when done, or they will
continue cooking (and may overcook) from the pan's heat
retention.

STEAMED: Steaming shrimp provides a gentle, fat-free and
flavorful method of cooking. Steam unshelled shrimp in a
collapsible steamer or steaming rack over boiling water.
Seasonings may be added to the water in the steamer for
additional flavoring. Cook just until the shell on the back
of the shrimp ‘lifts’ away from the meat.

STIR-FRIED: Stir-frying is a quick-cooking method that is well suited for preparing shrimp. Cook and remove the peeled
shrimp from the wok as soon as they are done then stir-fry
the remaining ingredients in the dish. Return the shrimp to
the cooked ingredients in the pan to briefly reheat
immediately prior to serving.

According to Bubba and Forrest Gump...

Shrimp is perhaps the most versatile shellfish on the
market. The number of ingredients shrimp compliment is
limitless as it adapts well to both spicy and plain recipes.
Not only does shrimp make an excellent gumbo, it can also turn
a plain pasta and sauce recipe into an elegant dish.

Although the ingredients may vary, there are only a few
basic methods of preparing shrimp. Once you know how to
select good shrimp and have a basic knowledge of how to
prepare them, you will find endless ways to enjoy this
delicate, succulent tasting crustacean.

Copyright ©2005 Janice Faulk Duplantis

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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