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Cabbage Soup Recipe

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<span style="color: #f1c232;">- 6 large green onions</span><br />
<span style="color: #f1c232;">- 2 green peppers</span><br />
<span style="color: #f1c232;">- 1 or 2 cans of tomatoes (diced or whole)</span><br />
<span style="color: #f1c232;">- 3 Carrots</span><br />
<span style="color: #f1c232;">- 1 Container (10 oz. or so) Mushrooms</span><br />
<span style="color: #f1c232;">- 1 bunch of celery</span><br />
<span style="color: #f1c232;">- Half a head of cabbage</span><br />
<span style="color: #f1c232;">- 1 package Lipton soup mix</span><br />
<span style="color: #f1c232;">- 1 or 2 cubes of bouillon (optional)</span><br />
<span style="color: #f1c232;">- 1 48oz can V8 juice (optional)</span><br />
<span style="color: #f1c232;">- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Try this cabbage soup recipe. You will not regret it. There aren't a lot of tatsy and healthy foods as the cabbage soup.</span><br />
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Cabbage Soup Recipe

Cabbage Soup Recipe

- 6 large green onions - 2 green peppers - 1 or 2 cans of tomatoes (diced or whole) - 3 Carrots - 1 Container (10 oz. or so) Mus...

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Butter Cream Icing Recipes

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<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Recipe 1</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 ½ cups of different types of vegetable shortenings </span><br />
<span style="color: #f1c232;">1 teaspoon salt </span><br />
<span style="color: #f1c232;">2 teaspoons flavors (colorless) </span><br />
<span style="color: #f1c232;">2 pounds of confectioner’s sugar </span><br />
<span style="color: #f1c232;">¼ to ½ cup of water or milk (water is a good choice, but milk goes well with lavender color) </span><br />
<span style="color: #f1c232;">Combine all the shortenings, flavorings, and salts thoroughly. Add the powdered sugar. Slowly add water and gently mix all the ingredients until well blended. You will notice that after 2-3 minutes, the mixture will become creamy. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Notes: </span><br />
<span style="color: #f1c232;">a) Try to keep the amount in exactly the same quantity as mentioned above. If you introduce lots of variations, you may not get the desired butter cream icing.</span><br />
<span style="color: #f1c232;">b) If you want to make your icing thin, add three to four big spoonfuls of corn syrup.</span><br />
<span style="color: #f1c232;">c) If you want to make chocolate butter cream, all you need to do is add ¾ cup of cocoa powder or three one ounce chocolate squares, mixed with one to two tablespoons of milk, to the other ingredients and proceed to mix well. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Recipe 2</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">½ cup vegetable shortening </span><br />
<span style="color: #f1c232;">½ cup of soft butter (you can add margarine also) </span><br />
<span style="color: #f1c232;">4 cups of confectioner’s sugar </span><br />
<span style="color: #f1c232;">2 tablespoons water (milk) </span><br />
<span style="color: #f1c232;">½ teaspoon almond, for flavor </span><br />
<span style="color: #f1c232;">A dash of salt </span><br />
<span style="color: #f1c232;">Mix the shortening, butter, and almond. Add confectioner’s sugar and gently mix by hand. Continue to add other ingredients and mix quickly, for six to seven minutes. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Here, too, you can add ¼ or 1/3 cup of cocoa powder to make chocolate butter cream. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">If the icing is quite thin, you may add more powdered sugar, and in case you find it stiff, put a few drops of water or milk into it. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Recipe 3 </span><br />
<span style="color: #f1c232;">Butter cream icing, which has a snow-white appearance as well as a yummy taste, is the best choice for frosting a cake. This so-called “snow white butter cream” is mostly used for decorating wedding cakes or any flat-surfaced cake and for making nail flowers. Remember to dry the flowers uncovered for at least a day. Flowers like apple blossoms or drop flowers are ready for use after four to five hours of air drying. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The good thing about snow-white butter cream is that it does not need refrigeration to become consistent and boasts a delicious taste as well. Here’s a recipe for this delicious icing:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2/3 cup of water </span><br />
<span style="color: #f1c232;">4 tablespoons of meringue powder </span><br />
<span style="color: #f1c232;">12 cups confectioner’s sugar </span><br />
<span style="color: #f1c232;">1 ¼ cups  vegetable shortening </span><br />
<span style="color: #f1c232;">¾ teaspoon salt </span><br />
<span style="color: #f1c232;">½ teaspoon almond (for flavor) </span><br />
<span style="color: #f1c232;">½ teaspoon vanilla (for flavor) </span><br />
<span style="color: #f1c232;">¼ teaspoon butter (for flavor) </span><br />
<span style="color: #f1c232;">Combine water and meringue powder in a bowl and mix it fast. Next, add four cups of confectioner’s sugar, one at a time. Mix the sugar at fast speed and lower the speed with each addition. Add the shortening, remaining sugar, salt, almond, vanilla, and butter, and mix them gently. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Note: All of the above butter cream icings are easy to make and yummy to taste, you can make all of them at one time and determine which one best suits the different designs on your cake.</span><br />
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Butter Cream Icing Recipes

Butter Cream Icing Recipes

Recipe 1 1 ½ cups of different types of vegetable shortenings 1 teaspoon salt 2 teaspoons flavors (colorless) 2 pounds of confe...

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Burger Tips for Barbecue Success

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<span style="color: #f1c232;">Summer and fall - and the long weekends in-between - are ideal times to fire up the grill and bring the family together for some outdoor fun.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Burgers, the quintessential barbecue fare, are among America's all-time favorite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa and fresh basil.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">For the best taste and optimum freshness, connoisseurs recommend organic ground beef. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">"USDA-certified organic ground beef is made from animals that have not been injected with synthetic hormones or antibiotics, and that eat food free of animal byproducts and grown without pesticides," said Michael Levine, president of Organic Prairie Family of Farms, one of the nation's leading cooperatives of organic farmers and providers of organic meat.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Here are some burger-making tips from Organic Prairie. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* For best flavor, use 85 percent lean ground beef. If you choose leaner meat, add a splash of tomato juice or Worcestershire sauce to increase flavor and moisture.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* Finely mince any garlic, onions or other vegetables that will be mixed into the meat. Larger chunks will make the burger fall apart on the grill.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* Wet clean hands prior to making the patties. The patties should be formed loosely, not packed or pressed, and should be about one-half-inch thick and slightly wider than the bun.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Try this Mediterranean-inspired burger recipe at your next family barbecue.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">GREEK GOURMET BURGER</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">(Makes 6 servings)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 1/2 pounds Organic Prairie ground beef (thawed)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 1/2 medium green onion (chopped)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 cup fresh spinach (chopped)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/4 cup tomato (chopped)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/4 cup organic feta cheese</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/4 teaspoon dried dill</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/2 teaspoon basil</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/2 teaspoon sea salt (to taste)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/2 teaspoon black pepper (ground)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">In a large glass bowl, mix all ingredients. Cover and chill for 1 hour to allow flavors to mingle.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Form into 6 patties. Cook over medium-high heat for 6 minutes on each side for medium doneness. Serve over seasonal greens.  - NU</span><br />
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Burger Tips for Barbecue Success

Burger Tips for Barbecue Success

Summer and fall - and the long weekends in-between - are ideal times to fire up the grill and bring the family together for some outdoo...

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Brownie Inspires Cupcake

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<span style="color: #f1c232;">The allure of the cupcake has gone beyond children's party fare. All the world, it seems, has a passion for cupcakes these days. Cupcake bakeries are opening across the country. Cookbooks devoted to the art of the cupcake are turning up in bookstores. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Just enough to satisfy a sweet craving, the cupcake is an indulgence of the right proportions. The cupcake has arrived and with more variations on the cake theme than ever. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">When a cupcake crosses with a brownie, a satisfying, deep chocolate flavor is presented in the form of a little cake. Brownie cupcakes make a deliciously dense cake, especially tasty with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stovetop, a great option for quick cleanups. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze, excellent for lunchboxes. For the full cupcake effect, traditional buttercream frosting dresses up the brownie cupcakes for a party.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Brownie Cupcakes</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">3 oz. (3 squares) unsweetened chocolate</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/2 cup butter or margarine</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">11/2 cups sugar</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">3 eggs</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">11/2 teaspoons vanilla</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 cup all-purpose flour</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 cup chopped walnuts</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 cup Sun-Maid Natural Raisins</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Buttercream Frosting</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 stick (8-oz.) butter, softened</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 box (16-oz.) powdered sugar</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 teaspoon vanilla extract</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Dash of salt</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2 to 3 tablespoons milk</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">In large saucepan, over very low heat, combine chocolate and butter; heat just until melted, stirring occasionally. Remove from heat. Stir in sugar; blend well. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Blend in eggs and vanilla. Stir in flour, walnuts and raisins. Spoon batter into prepared muffin cups, filling almost full. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake at 350°F. for 30 minutes. Cool on wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Frosting: </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">In small mixing bowl, combine first four ingredients and 2 tablespoons of milk. With electric mixer, combine on low until blended. Continue to beat on high until fluffy, adding additional milk as needed for spreading consistency.</span><br />
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Brownie Inspires Cupcake

Brownie Inspires Cupcake

The allure of the cupcake has gone beyond children's party fare. All the world, it seems, has a passion for cupcakes these days. Cu...

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Broccoli Salad Basics

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<span style="color: #f1c232;">Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1-Ingredients:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The first ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like a good mix.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it's cooled and add to salad just before serving.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Fruit is often added to these salads, usually raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Adding sunflower seeds or nuts to the mix gives the salad a little extra crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavour of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2-Dressings:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">a. The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1 cup mayonnaise</span><br />
<span style="color: #f1c232;">1/4 cup vinegar</span><br />
<span style="color: #f1c232;">1/4 cup sugar</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* Mayonnaise can be mixed with yogurt to lighten it up.</span><br />
<span style="color: #f1c232;">* Flavoured vinegar can be used or substituted with lemon or lime juice.</span><br />
<span style="color: #f1c232;">* Artificial sweetener can be used instead of sugar.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">b. An oil/vinegar dressing can also be used:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1/2 cup salad oil</span><br />
<span style="color: #f1c232;">1/4 cup vinegar</span><br />
<span style="color: #f1c232;">1/4 cup sugar(optional)</span><br />
<span style="color: #f1c232;">1/2 tsp. salt</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* Flavoured cider or wine vinegar is recommended.</span><br />
<span style="color: #f1c232;">* Spices such as celery seed, onion powder, basil, and oregano can be added.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">c. Your favorite bottled dressing can be used as well. Any creamy or italian style dressing will work fine on a broccoli salad . A good one to try is 3-cheese ranch.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">3-More Stuff:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Here's a few various items that could be added to make your salad something original:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).</span><br />
<span style="color: #f1c232;">* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.</span><br />
<span style="color: #f1c232;">* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">4-The Method:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">* Add broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using crumbled bacon or bacon bits add them just before serving.</span><br />
<span style="color: #f1c232;">* Add your dressing, mix and refrigerate 2-4 hours or overnight.</span><br />
<span style="color: #f1c232;">* Stir salad again before serving.</span><br />
<div>
<br /></div>
</div>

Broccoli Salad Basics

Broccoli Salad Basics

Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredi...

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Amazing Chocolate Chip Cookie Recipe

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<span style="color: #f1c232;">This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don't think this one needs much adjusting. First we will start with ingredients.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">INGREDIENTS:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">4 cups (1 ounce) squares unsweetened chocolate</span><br />
<span style="color: #f1c232;">1cup butter</span><br />
<span style="color: #f1c232;">2 cups all-purpose flour</span><br />
<span style="color: #f1c232;">2 cups yellow cake mix</span><br />
<span style="color: #f1c232;">1 teaspoon baking soda</span><br />
<span style="color: #f1c232;">2 teaspoon baking powder</span><br />
<span style="color: #f1c232;">1/2 teaspoon salt</span><br />
<span style="color: #f1c232;">1 1/2 cups white sugar</span><br />
<span style="color: #f1c232;">1 cup brown sugar</span><br />
<span style="color: #f1c232;">4 eggs</span><br />
<span style="color: #f1c232;">2 teaspoon vanilla extract</span><br />
<span style="color: #f1c232;">1 1/4cup sour cream</span><br />
<span style="color: #f1c232;">3 1/2 cups semisweet chocolate chips</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Directions to cookie recipe.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1. Preheat oven to 375 degrees.</span><br />
<span style="color: #f1c232;">2. Melt butter and unsweetened chocolate together.</span><br />
<span style="color: #f1c232;">3. Sift cake mix, flour, baking soda, baking powder, and salt together.</span><br />
<span style="color: #f1c232;">4. In a large bowl, beat sugar, eggs, and vanilla.</span><br />
<span style="color: #f1c232;">5. Stir the chocolate mixture into the eggs.</span><br />
<span style="color: #f1c232;">6. Stir in the sifted ingredients with sour cream.</span><br />
<span style="color: #f1c232;">7. Mix in chocolate chips. </span><br />
<span style="color: #f1c232;">8. Drop rounded tablespoonfuls cookie sheets.</span><br />
<span style="color: #f1c232;">9. Bake for until edges are starting to turn dark brown.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!</span><br />
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</div>

Amazing Chocolate Chip Cookie Recipe

Amazing Chocolate Chip Cookie Recipe

This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You ca...

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Onions, Fabulous, Superb Perfection

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<span style="color: #f1c232;">Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfying homemade salsa, onions play an important part in our daily cooking.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Flavorful appetizers from onion dips to salad dressing, main course casseroles, even the onion focaccia bread accompaniment for dinner.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Buying onions is a simple task. Look for dry, papery skins with no soft spots. You should also notice the absence of any strong odor. A good dry onion will have very little to no smell to it at all. If it has a strong onion odor the onion has already began to turn bad.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Varieties of onion include, Vidalia, Texas 1015, Red, Green, the Walla Walla from Washington and Maui from Hawaii. Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent "baked" on the grill and served with grilled steaks or burgers. Try them in the oven too.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Caramelizing onions during cooking will give a rich sweetness to recipes, enhancing kitchen aromas and have everyone asking, “What’s for dinner?” Followed shortly by “fabulous, superb and perfection.”</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Capt’n Salsa has an almost comical way of storing onions, but it really works.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Grab an old pair of your wife’s panty hose, cut off the legs. Now you simply drop an onion down into the leg of the hose and tie a knot directly above the onion. Repeat this process until each onion is secured and hang the hose in a cool dry, well ventilated space, out of direct sun light.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">To remove the onion, simply cut the hose with a pair of scissors right below the knot and the onion easily falls out. You should be able to keep your onions for about three months.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Kosher salt is one of the best things to use to remove the smell of the onion from your hands. Wash your hands using a little dish washing soap, water and about a teaspoon full of salt. Any salt will do, I just like the course texture of the kosher salt. Rinse your hands and repeat if necessary. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Tears when you chop those onions?</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">How do you get rid of the tears? Here are a few simple suggestions to “ease your pain.”</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">You can place the onion in the refrigerator for about thirty minutes prior to chopping or if you are in a hurry toss them in the freezer for about four to five minutes. The cold will tone down the sulfur compound in the juice of the onion. In addition be sure to use the sharpest knife possible to expedite your chopping chores.</span><br />
<span style="color: #f1c232;"><br /></span>
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Onions, Fabulous, Superb Perfection

Onions, Fabulous, Superb Perfection

Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfyi...

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Olive Oil, An Ancient Gift For Health.

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<span style="color: #f1c232;">Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive tree and olives, provide promising health and medical benefits. Organic olive oil has significant health related properties that have spanned centuries and cultures in the Mediterranean.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The Mediterranean olive dates back 6000 years and was native to Iran, Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty, hard, and gnarled, the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. It is commonly believed the Bible passage of “the fruit thereof shall be for meat, and the leaf thereof for medicine,” refers to the olive tree. Olive leaves are silver grey-green, and possesses the health qualities of “olive leaf extract” which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960’s researchers reported that oleuropein lowered blood pressure in animals, this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures, olive oil is recognized for healthy benefits for both the inner and outward body.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Some research indicates extra-virgin olive oil is the most digestible of the edible fats. Olive oil also it helps to assimilate vitamins A, D and K in the human body. Benefits of consuming olive oil include slowing down the aging process and helps liver, bile, and intestinal functions. Olive oil is valued for its culinary attributes and organoleptic virtues, these being: flavor, bouquet or aroma, and color. Various grades of olive oil are derived from the time of pressing. Earlier pressings are regarded as better quality. Cold pressed olive oil is a pressing process requiring no heat or chemicals, which destroy vital nutrients. This olive oil is generally the best to use for cooking and healthy cuisine.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Olive oil has been extensively used in cooking and forms an integral part of the basic Mediterranean diet. It is a healthier substitute to butter. Strong and pungent flavored olive oils are great for frying fish or other items having a strong flavor. Extra virgin olive oil goes well with salads. A late harvest mission variety olive oil, which is mellow, can be used for baking cakes. Gourmet olive oil is a healthier and tastier substitute to other fatty cooking oils. The health benefits of cold pressed olive oil already have federal agency approval. The U.S. Food and Drug Administration authorized marketing ads that say organic olive oil helps reduce the risk of coronary disease and disorders.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Given below is a simple recipe for olive oil bread dipping sauce.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bread Dipping Sauce</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Servings : 2 - 4</span><br />
<span style="color: #f1c232;">Preparation time : 10 minutes</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Ingredients:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">½ cup virgin olive oil</span><br />
<span style="color: #f1c232;">1 tablespoon fresh parsley, minced (Italian parsley is best)</span><br />
<span style="color: #f1c232;">1 tablespoon fresh basil, minced</span><br />
<span style="color: #f1c232;">½ teaspoon fresh rosemary, minced</span><br />
<span style="color: #f1c232;">1 tablespoon fresh garlic, minced</span><br />
<span style="color: #f1c232;">1 teaspoon oregano</span><br />
<span style="color: #f1c232;">1 teaspoon thyme</span><br />
<span style="color: #f1c232;">1 teaspoon black pepper</span><br />
<span style="color: #f1c232;">¼ teaspoon red pepper flakes, crushed well</span><br />
<span style="color: #f1c232;">1/8 teaspoon fresh lemon juice</span><br />
<span style="color: #f1c232;">Salt, to taste</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Method:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Heat the olive oil in a pan. Add the garlic and sauté till it changes color. Add all the other ingredients and cook for about 2 – 3 minutes. Remove from the heat. Serve as a bread dip.</span><br />
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</div>

Olive Oil, An Ancient Gift For Health.

Olive Oil, An Ancient Gift For Health.

Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive t...

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Japanese Home Cooking - Beyond Sushi

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<span style="color: #f1c232;">In general, the Japanese people are very healthy and live longer than any other culture in the world.  Why is this?  Many people attribute it to the way they eat.  But if you think that all Japanese people eat is sushi you couldn't be more wrong.  Japanese home cooking is simple, healthy, and delicious.  While some of the ingredients may seem exotic and intimidating, rest assured that anyone can cook wonderful delicious Japanese meals with ease.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Sushi is the most popular type of Japanese food, enjoyed throughout the world.  You may notice that sushi is quite filling, and you typically eat much less than you would a more Western style meal, such as a hamburger.  What is it about sushi that makes it so filling and satisfying?  The answer could be rice.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Rice is definitely a staple of any Japanese meal.  Whether it is served as a side dish or along with a saucier entrée, you're going to need plenty of rice on hand.  While white long grain rice is most popular, you can always opt for more healthy brown rice.  Either way, you may also want to consider purchasing a rice cooker.  Rice cookers can cost anywhere from $30 to hundreds of dollars, depending on the make and quality.  If you plan on eating plenty of rice this is worth the investment.  You're pretty much guaranteed perfect rice every time.  </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Have you ever had miso soup at your favorite sushi restaurant?  Miso soup is made from several ingredients, one of which is miso paste, made from fermented soybeans.  Miso comes as either red or yellow, both having distinct and rich flavors.  Not just for soup, you can add miso to just about anything from a veggie stir fry to a marinade for beef.  And miso isn't just for Japanese cooking either.  Once you experience the delightful flavors of miso you'll be adding it to all your meals!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">If you dislike fish, you probably think Japanese cooking isn't for you.  While fish is definitely a huge part of the Japanese diet, it doesn't mean that's all they eat.  Chicken, beef, and pork are all popular choices, as well as tofu and eggs.  Simmering meats in sauces such as teriyaki, in a wok or deep skillet is a favorite.  You can serve these dishes over rice or noodles such as soba.  This is a tasty and healthy alternative to fried foods that many of us eat so often.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">If you're interested in Japanese home cooking there are plenty of great recipes on the Internet that can help guide you through the different types of ingredients and cooking methods.  If you're looking for a healthy and flavorful change to your diet, consider trying a few Japanese meals.  Before you know it you'll be enjoying a variety of delicious foods that nurture the body and the soul.</span><br />
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<span style="color: #f1c232;"><br /></span></div>
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Japanese Home Cooking - Beyond Sushi

Japanese Home Cooking - Beyond Sushi

In general, the Japanese people are very healthy and live longer than any other culture in the world. Why is this? Many people attribu...

Plus d'infos »

Italian Cuisine: Diverse and Delicious

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<span style="color: #f1c232;">Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking relies on olive oil, grains and fresh, seasonal produce, but each region has its own preferences and specialties.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Northern Italy, which boasts the country's highest standard of living and the richest diet, also produces one-third of Italy's best wines. Its eight regions lean toward risotto, polenta and gnocchi, and hearty soups and fish chowders are a feature of the region. The North's real claim to fame, though, is as a paradise for cheese lovers. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by salamis and sausages made from goat, goose and even chamois, make a simple meal divine.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Central Italy, in contrast, tends to favor artichokes, peas and black and white truffles. These six central regions prefer pasta and lamb over the rice and beef associated with the North. One of the best-known regional dishes is porchetta, a whole, roasted pig stuffed with fresh garlic, fennel, rock salt and peppercorns.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Historically, the six regions that comprise Southern Italy were known as the Garden of the Greeks and Romans. Later, during the Middle Ages, the Arabs established a pasta industry in Sicily. Varieties of pasta have since proliferated, from "short" pasta generically known as macaroni to the "long" types such as spaghetti and vermicelli. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">No other sector of Italy boasts such a splendid heritage of sweets and ices. Many desserts bespeak the Arab and Greek influences in Sicily, with its almond pastes, candied fruits, ricotta, honey, raisins and nuts. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The South also accounts for 75 percent of the produce raised organically in Italy. With almost 2.5 million acres cultivated without chemicals, Italy is a leader in organic farming.</span><br />
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</div>

Italian Cuisine: Diverse and Delicious

Italian Cuisine: Diverse and Delicious

Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking re...

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Fresh Caught Fish Cooking Preparation

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<br />
<span style="color: #f1c232;">To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.</span><br />
<br /></div>

Fresh Caught Fish Cooking Preparation

Fresh Caught Fish Cooking Preparation

To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to...

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Deep Fried Turkey Practice

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<span style="color: #f1c232;">While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, it’s the perfect time for you to deep fry a turkey. If you’ve been thinking about deep frying a turkey for Thanksgiving but want to try it first, then October is the perfect time. It’s close enough to Thanksgiving for you to gain some valuable experience but still far enough away that your family won’t get tired of turkey sandwiches.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">In October, Thanksgiving is still over a month away. It's the perfect time to get your turkey fryer out of the attic, buy some peanut oil and test out some new dry rubs or injector recipes. Let’s face it once November comes it’s too late to subject your family to a turkey test run when they're going to have it again in a few weeks on Thanksgiving. That’s a lot of turkey. And Thanksgiving dinner is a time to be thankful, not a time to try out new recipes. What if your bird tastes terrible? You don’t want your family to remember this year as the one where Dad ruined Thanksgiving.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Deep frying a practice turkey a month early will increase your comfort level on Thanksgiving. Let’s face it when working with five gallons of boiling oil you can use all the comfort you can get. And you’ll also get to enjoy a wonderful deep fried turkey without all the stress and the hassles that the holidays bring.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Your prep work should include making sure your propane tank is full and check to see if your fire extinguisher is charged and ready for action. Be sure to find your gloves and goggles and collect all the necessary equipment that you’ll need for the big day. Put it somewhere on hand like the garage. This way when Thanksgiving comes you’ll have one less thing to worry about.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">And remember when you deep fry a turkey you won’t have turkey drippings to make gravy. October is the perfect time to plan your gravy options. You could fry up the giblets and neck in a pan and use those drippings to make your gravy. Or you could buy your gravy at the store. The deep fried turkey will be moist enough that gravy will be more important for the mashed potatoes but it’s still a good idea to plan ahead.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Here’s an excellent injector sauce recipe to try:</span><br />
<span style="color: #f1c232;">Buttery Injector Sauce</span><br />
<span style="color: #f1c232;">1/2 cup Chicken Broth</span><br />
<span style="color: #f1c232;">4 tbsp Butter</span><br />
<span style="color: #f1c232;">1 tbsp Lemon Juice</span><br />
<span style="color: #f1c232;">1/2 tsp Garlic Powder</span><br />
<span style="color: #f1c232;">1/2 tsp Black Pepper</span><br />
<span style="color: #f1c232;">Salt to taste</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Melt Butter in a pan or microwave</span><br />
<span style="color: #f1c232;">Mix butter in a bowl with the rest of the ingredients except salt</span><br />
<span style="color: #f1c232;">Add salt slowly and taste. The sauce should only taste slightly salty</span><br />
<span style="color: #f1c232;">Whisk or use electric mixer until well blended and ready to be injected</span><br />
<span style="color: #f1c232;">Inject mixture into turkey</span><br />
<span style="color: #f1c232;">Place turkey in oven bag or in a large bowl with a cover</span><br />
<span style="color: #f1c232;">Refrigerate overnight</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Whether it’s your first deep fried turkey or you are an old pro, try using October to practice. It will make Thanksgiving a little more relaxed and enjoyable. The more prepared you are, the smoother your day will go and that’s something to be thankful for.</span><br />
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Deep Fried Turkey Practice

Deep Fried Turkey Practice

While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, it’s the perfect time for ...

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Cook Eggs, Don't Boil

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<span style="color: #f1c232;">Chopped, sliced or wedged, hard-cooked eggs are the basis of egg salad and add protein and a happy glow to tossed and composed salads and casseroles. Chopped yolks and whites comprise Eggs Goldenrod and Polonaise Sauce. Whole hard-cooked eggs become comforting, familiar deviled eggs or zingy, newly rediscovered pickled eggs. Simply sprinkled with an herb or more fancily coated in sausage for Scotch eggs, hard-cooked eggs are nature's own hand-held snack food. With a supply of hard-cooked eggs on hand, you're ready for almost any meal occasion.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Hard-cooked eggs are often incorrectly called hard-boiled eggs. Yes, the cooking water must come to a boil. But, you'll get more tender, less rubbery eggs without a green ring around the yolk and you'll have less breakage if you turn off the heat or remove the pan from the burner, allowing the eggs to cook gently in hot water.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Very fresh eggs may be difficult to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells. The simplest method for easy peeling is to buy and refrigerate eggs a week to 10 days in advance of hard cooking. This brief "breather" allows the eggs to take in air which helps separate the membranes from the shell. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2. Cover. Quickly bring just to boiling. Turn off heat. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large.)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">4. Immediately run cold water over eggs or place them in ice water (not standing water) until completely cooled. Once cooled, refrigerate eggs in their shells and use within one week of cooking or peel and use immediately.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">5. To remove shell, crackle it by tapping gently until a fine network of lines appears all over the shell.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">6. Roll egg between hands to loosen shell.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">8. To segment eggs evenly, use an egg slicer or wedger. For chopped eggs, rotate a sliced egg 90 degree in a slicer and slice again. Or chop eggs with a sharp pastry blender in a bowl. Draw down a wedger's wires only partway to open an egg to hold a stuffing or resemble a flower.</span><br />
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</div>

Cook Eggs, Don't Boil

Cook Eggs, Don't Boil

Chopped, sliced or wedged, hard-cooked eggs are the basis of egg salad and add protein and a happy glow to tossed and composed salads a...

Plus d'infos »

Cake Decorating Ideas For All Occasions

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<span style="color: #f1c232;">You really don’t need a special occasion to decorate a cake, but some events that can be made unforgettable and extra special with a decorated treat are holidays, birthdays, graduations, religious occasions, showers, weddings, and other personal special events.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Here are some cake decorating ideas that will help you make any occasion special:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">New Year’s Champagne Toast</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake one 9-in. round and one 9x12-in. rectangle cake.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Cut the round in half. Use one half for the top of the champagne glass.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Cut a 2 or 3-inch long strip for the stem of the glass and a 2 x 4-inch section for the base of the glass. Piece them together to form the champagne glass.  To be sure all the pieces stay together, lightly frost each piece separately before you piece them together.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Place the pieces on a cake board.  Ice the top part (straight edge) of the half-round cake and the stem and base sections in white icing. Ice the bottom part (rounded edge) of the half-round cake in light yellow or light pink icing to resemble champagne. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Easter Egg Hunt   (So easy kids can do it!)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake 6 large muffins. Cool and frost them with green icing. Generously sprinkle green shredded coconut* on top of the frosting to resemble grass.  Place colored jelly beans within the coconut so they are half-hidden. Place small bunny toppers on the top of the muffins so they look as if they are finding the jelly beans.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">*To tint shredded coconut, place coconut in a plastic bag.  Add a few drops of food color.  Knead color into coconut. Dry on waxed paper.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Spooky Halloween Brownies    (Let the kids help!)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake your favorite brownies. When cooled, cut into 3-inch circles, using a cookie cutter or a pattern and sharp knife. Place a Halloween stencil (available in most stores) in the center of each brownie. Sprinkle the stencil with confectioner’s (powdered) sugar. Remove the stencil. Edge the top and the bottom of brownie with tip 14 white icing stars.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Shiny Christmas Ornament </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake a one or two-layer round cake. Ice the cake smooth with white icing. Pipe tip 5 white icing lines across the top at 1-inch intervals. Vary the shapes of the lines, making one straight, one zigzag, one curvy, etc. to resemble decorations on an ornament.  Randomly pipe tip 5 icing  balls and tip 16 stars between the lines also to resemble decorations.   </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">ADULT BIRTHDAY / SPECIAL OCCASION</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Let Me Call You Sweetheart </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake a heart-shaped cake and a heart-shaped mini-cake.  Ice the larger cake smooth with pink icing.  Place the mini-cake in the center of the larger cake.  Cover the mini cake in tip 16 red icing stars. Add a tip 14 red icing shell border at the bottom of the mini cake and a tip 16 red icing shell border at the top and the bottom of the large cake. Write your message in pink with tip 3 on the mini-cake.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">KIDS BIRTHDAY</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Rainbow Train </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake four mini-loaf cakes. (about 3-1/2 x 4-1/2 inches each.)</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Ice each one smooth – one with red icing, one with blue icing, one with green icing, and one with  yellow icing. Use the cake iced in red as the engine: Make a smokestack for the engine with 2 large marshmallows. Frost them together with green icing. Attach the marshmallows to the top of engine with a toothpick. Using green icing, attach a piece of white curly ribbon or candy on the top of the smokestack for smoke and attach two white or yellow gum drops to the front of the engine for headlights. With a spatula, place a small mound of yellow icing on top of the yellow car; add small chocolate chips to resemble coal. Place two or three small plastic cars on top of the blue car.  Stick small stick candies, such as licorice pieces on top of the green car to resemble metal parts. Decorate the sides of the cars with various small hard candies for decorations. For wheels: With icing the same color as the car, attach 4 large candy discs, such as peppermint swirls, to the bottom of each car. Connect the cars with one-inch licorice whips or pretzel sticks.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Up!  Up!  And Away</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bake two each: tulip, flower, butterfly and dragonfly cookies (eight  total) and a 9x12-in. rectangle cake. Ice the cookies smooth in various pastel colors with thinned royal icing.**  Decorate the iced butterfly cookie with tip 3 colored icing dots. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Ice the bottom half of the 9x12-in. cake smooth with green icing and the top half smooth with light blue icing to resemble grass and the sky.  Place two small mounds of white icing on the blue half for clouds. Pat down “the clouds” with your fingers dipped in cornstarch. Place the tulip and flower cookies in the “grass” and pipe tip 3 green stems and leaves, if necessary.  Place the one butterfly cookie near the flower cookie and the other butterfly cookie and the dragonfly cookies in the “sky.”  Write your message on the cake with tip 3 white icing.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">**Royal Icing Recipe</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2 cups sifted confectioner’s sugar</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2 scant tablespoons meringue powder</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">3 tablespoons water</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Beat all the ingredients a low speed until the icing forms peaks.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">(Makes about 1-1/2 cups)</span><br />
<span style="color: #f1c232;"><br /></span>
<br /></div>

Cake Decorating Ideas For All Occasions

Cake Decorating Ideas For All Occasions

You really don’t need a special occasion to decorate a cake, but some events that can be made unforgettable and extra special with a dec...

Plus d'infos »

Cake Decorating Book - Make your cake look more delicious

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<span style="color: #f1c232;">Everyone loves to eat cake, which is nicely and perfectly decorated. But due to lack of decorating skill ones wish is not fulfilled up to the maximum level. Now with the help of cake decorating book one can easily decorate the cake and make it look more rich and delicious. These books are specially designed for preparing cakes. They also provide you with additional mouth watering recipes and tips to make your cake more delicious for consumption.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Cake Decorating Book is a perfect choice to decorate the cake. This book provides you essential tips, together with illustrated pictures to decorate your birthday cakes, Christmas cake, wedding cake and party cake. If you want to decorate the cake for any special occasion then you need to purchase a cake decorating book. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Now days you can find huge collection of such books online. This book can help you to decorate your cake in a professional manner. Cake Decorating Books not only help you to decorate your cake but it also helps you to make your cake delicious, which is an added advantage. Cake decorating book, which is offered online, requires no fundamental experience. With the help of cake decorating book you can prepare exclusive decorated pastries or cakes. This book is published in such a way that no one can refrain oneself from making a decorated cake. Each chapter carries new ideas and tips. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">It is necessary that one should decorate the cake as it gives a distinct and appealing look that creates the desire to eat it. This cake decorating book is also perfect for beginners, which gives step by step instructions and guidance.</span><br />
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Cake Decorating Book - Make your cake look more delicious

Cake Decorating Book - Make your cake look more delicious

Everyone loves to eat cake, which is nicely and perfectly decorated. But due to lack of decorating skill ones wish is not fulfilled up ...

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Barbeque Techniques: Two Methods to Consider

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<span style="color: #f1c232;">When it comes to barbequing, there are two main schools of thought for the techniques that you can use.  </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat.  This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners.  Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique.  If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill.  These choices will all create different and enjoyable tastes and flavors.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The second barbeque cooking technique uses heat indirectly.  This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder.  When you’re cooking using this method, the food is cooked away from the actual source of heat.  This usually requires a water pan of some kind in order to maintain the moisture level of the food.  The temperatures generally sit in around 250ºF.  During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method.  When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning.  This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly.  The rule of thumb of this technique is a low temperature for a long time.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">No matter which method you use, it’s important not to cook your meat too quickly.  If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt.  This means that your cut will be dry and tough.  However, you cannot cook too slowly or you will risk a bacterial contamination.  Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat.  If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.</span><br />
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Barbeque Techniques: Two Methods to Consider

Barbeque Techniques: Two Methods to Consider

When it comes to barbequing, there are two main schools of thought for the techniques that you can use. The first of these techniqu...

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Barbeque and Grilling Blunders - Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

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<span style="color: #f1c232;">Your <strong>average backyard cook</strong> is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">These mistakes are made time and time again because your average backyard cook usually does not know any different. He does not automatically know <b>How to Barbeque</b>.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Here are some of the more common mistakes and <b>do's and don'ts</b> made in bbq grill cooking:<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>1)</b> If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>2)</b> When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A <b>chimney starter</b> makes starting the fire a breeze. It also allows you to add charcoal along the way should the coals burn out along the way.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>3)</b> Never poke the bbq meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of <b>tongs</b> to turn the meat.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>4)</b> Lower the heat. Except for grilled steaks, which need a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>5)</b> Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>6)</b> This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;"><b>7)</b> After removing the meat from the bbq grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the cooker will cause all the juices to flow out of the meat and onto the platter.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.<br></span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?...Maybe the Food Network will come looking for you.<br></span><br />
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Barbeque and Grilling Blunders - Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

Barbeque and Grilling Blunders - Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

Your <strong>average backyard cook</strong> is no expert in the barbeque or grilling field. He has no television shows on t...

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Barbecuing: A Quintessential American Tradition

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<span style="color: #f1c232;">Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, according to a recent survey commissioned by Hormel Foods and conducted by Harris Interactive®, 90 percent of respondents2 agree that barbecues make them think of summer. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues in their backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends and family and enjoy the summer nights-right in the backyard!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">A few simple tips, courtesy of Hormel Foods, can make your next grill-out even easier:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">&#8226; Marinating musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or canola; and seasonings, such as herbs and spices. For a no-mess solution, try a pre-marinated variety of Hormel® Always Tender® pork.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">&#8226; Barbecue in bulk: Got leftovers? No problem. Barbecue meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as your pit can handle since your food will maintain its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftover treat.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">&#8226; Fire up a fast-cooking feast: To spend more time with guests instead of the grill, choose a pre-cooked variety of barbecue meat, like Lloyd's® barbeque fully cooked ribs, which cuts cooking time to less than five minutes. Just heat and eat!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">&#8226; Deck out your deck: Minimal meal preparation time gives you a chance to focus on the details. To make your barbecue spectacular, set the mood by hanging lanterns around the yard, blending a signature summertime cocktail and presenting the meal on brightly colored plates.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Now that the days are long and school is out, it's easy to step outside and cook dinner on the grill. A relaxing backyard barbecue dinner will melt the stress of the workday away. Your family will love the meal, and you'll love the convenience.</span><br />
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Barbecuing: A Quintessential American Tradition

Barbecuing: A Quintessential American Tradition

Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, acco...

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Barbecue Sauce For A Perfect Barbeque

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<span style="color: #f1c232;">When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself. </span><br />
<span style="color: #f1c232;">Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">The basics of Barbecue sauces…</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have. </span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.</span><br />
<br />
<span style="color: #f1c232;">However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.</span><br />
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Barbecue Sauce For A Perfect Barbeque

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and co...

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Barbecue Party Tips For A Truly Amazing Events

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<span style="color: #f1c232;">Barbecue party tips can help a host put together an extraordinary event for family and friends. Eating outdoors is a favorite pastime enjoyed by everyone and planning the event can help make it more memorable and stress-free for the host. Big or small, a barbecue party requires an adequate amount of planning and preparation to ensure that everything is laid out properly.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">It is advisable to plan the event around a theme in order to create a focal point for the barbecue party. This way, all aspects of the party such as the food, games and decorations can be fashioned around a central theme. Favorite themes for barbecue parties include a Hawaiian motif, nostalgic seventies get-together, or, if you are near the sea, opt for a beach bbq party!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Planning the menu is perhaps the most important part of any get-together especially for a barbecue party as most guests will be looking forward to an array of lip-smacking roasted meats dripping in bbq sauce.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Barbecue on the Beach Anyone?</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Ah, what can be better than a great barbecue on the beach? The beach is definitely one of the best locations to have a barbecue. After all, the nature of grilling and barbecuing as a cooking technique is that it's fun, exciting and very rewarding. Similarly, the beach pretty much exudes the same atmosphere. There are a lot of fun and exciting activities to do at the beach. It's a place where people can be themselves in their 'bare essentials' and the relaxation factor is definitely rewarding. Putting these two wonderful concepts together, a barbecue on the beach is pretty much a recipe for a great time!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">But before you pack your stuff, gear up your grill and hit the sand for one hell of a barbecue on the beach party, bear in mind that there are various safety procedures and other rules governing beach areas so it would be best to consult authorities and secure the proper permissions before you even think about organizing a beach barbecue party.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Assuming you've done that and you've already picked a nice spot, next would be preparing for your barbecue on the beach. There are various grill types that you may use for barbecuing on the beach – you have the wood or charcoal grill, gas grill or you may also use a campfire tripod. Be sure to station your grill in a stable spot, away from any flammable material and safe from people possibly bumping into it.</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">Bring your marinated meat, poultry or seafood in a cooler and take them out only when you're ready to start barbecuing to avoid spoilage. Further, the last seasoning you would want on your barbecue on the beach is sand right? So keep them covered!</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">And of course, don't forget to pack those barbecue sauces and hot sauces to spice up your barbecue dishes. If you're looking for something insanely different to give your barbecue that extra punch, visit www.InsaneChicken.com for their wide array of barbecue sauces, marinades and dry rubs. Treat yourself and your friends' taste buds to their line of extremely hot products; they would definitely go well with a good beer. Now that's what I call one unforgettable barbecue on the beach party!</span><br />
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Barbecue Party Tips For A Truly Amazing Events

Barbecue Party Tips For A Truly Amazing Events

Barbecue party tips can help a host put together an extraordinary event for family and friends. Eating outdoors is a favorite pastime e...

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Barbecue. The secrets of the Greek way !

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<span style="color: #f1c232;">I have taste grilled meats around the world. Before i will guide you to the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes ) i will tell you about the Greek way. We Greeks like good food so i will start from the meat. Whatever the technology, the recipe and the sauce, if the meat is from a producer which feeds his animals the traditional way the taste will be superb. Period.</span><br />
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<span style="color: #f1c232;">There is no equivalent of a natural rosen meat of beef ,lamp or pork. The taste is magic ! If you come for holidays in Greece you will see in the morning or in the afternoon the old lady with the two or three cows , or goats. These animals will be served in the local taverna. For this meat i am talking about. If we talk about the islands where the goats are drinking sea water and eating the local wild weeds we are talking about a superior quality meat almost presalted. </span><br />
<span style="color: #f1c232;">If you ever go in CRETE taste it, you will remember my words. In case you will visit northern Greece try local Veal stake. You can locate the good food where you will see no foreigners at all.</span><br />
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<span style="color: #f1c232;">So lets move around Athens and check the best ones. One of the best barbecue tavern in Athens area is Telis in Evripidou Str.</span><br />
<span style="color: #f1c232;">Telis is the  master of pork chops. This is  his specialty. If you order for a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also. Its a kind of fast pork steak food. It is a must taste since you visit Athens. Another must taste is Thanasis kebab souvlaki in Thision. It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them , with grilled tomatoes, or you might taste the traditional way in a pita. Any way its very difficult to eat only one. If you like hot papers ask them.</span><br />
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<span style="color: #f1c232;">One more must eat souvlaki in Athens is LEIBADIA in kANIGOS SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat. They produce all day long so whenever you will be there you will taste it straight from the charcoals. </span><br />
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<span style="color: #f1c232;">All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favorite taste. Our meat are premarinated with olive oil, salt, pepper, origanon. During grill we add a little of olive oil-salt-origanon mix in order to produce the tasty smell, which gives this delicious aromatic taste to the meat.</span><br />
<span style="color: #f1c232;">The fire must be strong but not so strong to provoke fires under the meat. For this purpose we have a bottle of vinegar to extinguish it in case of. We add fresh lemon just before we consume them. We don't take out the fat before we grill our meat because we like the taste of the smoked meat.</span><br />
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<span style="color: #f1c232;">One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not pass the bridge and miss the  taste of this souvlaki. Thousands of people stop every day to taste this local delicacy. </span><br />
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<span style="color: #f1c232;">Mary</span><br />
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Barbecue. The secrets of the Greek way !

Barbecue. The secrets of the Greek way !

I have taste grilled meats around the world. Before i will guide you to the various technologies (gas barbecues, charcoal barbecues, Mo...

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Baking Flexibility

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<span style="color: #f1c232;">Everywhere you look, there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor? When it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. If you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. Because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal.</span><br />
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<span style="color: #f1c232;">The first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. These little mats were a huge success and stores were hard pressed to keep them in stock. </span><br />
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<span style="color: #f1c232;">As the popularity of these mats grew, manufacturers decide to explore the idea of making more bakeware from silicone. They began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. Silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred. </span><br />
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<span style="color: #f1c232;">Kitchen supply manufacturers also introduced silicone potholders and oven gloves. Because they can withstand heats up to 500 degrees, they are the perfect insurance that you won’t get burned when you pull a hot dish from your oven. They don’t conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. Home canners fell in love with silicone baker’s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. As an added bonus these durable potholders do double duty as lid grippers making opening jars a snap. </span><br />
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<span style="color: #f1c232;">Once silicone hit kitchens in the form of baking mats, utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. Suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. Stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. The most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. They even have mini cake pans that make individual, fancy shaped cakes.</span><br />
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<span style="color: #f1c232;">The popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. Foods pop out of silicone pans with amazing ease. You never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. Because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. You never have to force baked goods out of the pan, so they retain there shape and you don’t see a lot of split and broken cakes. </span><br />
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<span style="color: #f1c232;">Silicone is a bakers dream when it comes to making evenly cooked delicacies. The material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. It also cools down quickly ensuring that you foods will not continue cooking and possibly drying out once you remove them from the oven.</span><br />
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<span style="color: #f1c232;">Because silicone is nonstick, cleanup is a breeze. A little soap and water and any crumb left on your bakeware disappears. It is nonporous, so it never retains any odors from the foods you cook. Completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. Once you are done cleaning it, storage is a snap. With its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards.</span><br />
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<span style="color: #f1c232;">If you haven’t tried silicone bakeware, add a piece or two to your kitchen. You will be surprised at its quality and flexibility.</span><br />
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Baking Flexibility

Baking Flexibility

Everywhere you look, there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means...

Plus d'infos »

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