COOKING TIPS

Cabbage Soup Recipe

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- 6 large green onions 
- 2 green peppers 
- 1 or 2 cans of tomatoes (diced or whole) 
- 3 Carrots 
- 1 Container (10 oz. or so) Mushrooms 
- 1 bunch of celery 
- Half a head of cabbage 
- 1 package Lipton soup mix 
- 1 or 2 cubes of bouillon (optional) 
- 1 48oz can V8 juice (optional) 
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc. 
 
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. 
 
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! 
 
Try this cabbage soup recipe. You will not regret it. There aren't a lot of tatsy and healthy foods as the cabbage soup. 
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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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Recipe 1 
 
1 ½ cups of different types of vegetable shortenings  
1 teaspoon salt  
2 teaspoons flavors (colorless)  
2 pounds of confectioner’s sugar  
¼ to ½ cup of water or milk (water is a good choice, but milk goes well with lavender color)  
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.  
 
Notes:  
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. 
b) If you want to make your icing thin, add three to four big spoonfuls of corn syrup. 
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.  
 
Recipe 2 
 
½ cup vegetable shortening  
½ cup of soft butter (you can add margarine also)  
4 cups of confectioner’s sugar  
2 tablespoons water (milk)  
½ teaspoon almond, for flavor  
A dash of salt  
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.  
 
Here, too, you can add ¼ or 1/3 cup of cocoa powder to make chocolate butter cream.  
 
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.  
 
Recipe 3  
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.  
 
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: 
 
2/3 cup of water  
4 tablespoons of meringue powder  
12 cups confectioner’s sugar  
1 ¼ cups  vegetable shortening  
¾ teaspoon salt  
½ teaspoon almond (for flavor)  
½ teaspoon vanilla (for flavor)  
¼ teaspoon butter (for flavor)  
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.  
 
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. 
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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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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. 
 
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. 
 
For the best taste and optimum freshness, connoisseurs recommend organic ground beef.  
 
"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. 
 
Here are some burger-making tips from Organic Prairie.  
 
* 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. 
 
* 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. 
 
* 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. 
 
Try this Mediterranean-inspired burger recipe at your next family barbecue. 
 
 
GREEK GOURMET BURGER 
 
(Makes 6 servings) 
 
 
1 1/2 pounds Organic Prairie ground beef (thawed) 
 
1 1/2 medium green onion (chopped) 
 
1 cup fresh spinach (chopped) 
 
1/4 cup tomato (chopped) 
 
1/4 cup organic feta cheese 
 
1/4 teaspoon dried dill 
 
1/2 teaspoon basil 
 
1/2 teaspoon sea salt (to taste) 
 
1/2 teaspoon black pepper (ground) 
 
 
In a large glass bowl, mix all ingredients. Cover and chill for 1 hour to allow flavors to mingle. 
 
Form into 6 patties. Cook over medium-high heat for 6 minutes on each side for medium doneness. Serve over seasonal greens.  - NU 
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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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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.  
 
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.  
 
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.  
 
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. 
 
Brownie Cupcakes 
 
3 oz. (3 squares) unsweetened chocolate 
 
1/2 cup butter or margarine 
 
11/2 cups sugar 
 
3 eggs 
 
11/2 teaspoons vanilla 
 
1 cup all-purpose flour 
 
1 cup chopped walnuts 
 
1 cup Sun-Maid Natural Raisins 
 
 
Buttercream Frosting 
 
1 stick (8-oz.) butter, softened 
 
1 box (16-oz.) powdered sugar 
 
1 teaspoon vanilla extract 
 
Dash of salt 
 
2 to 3 tablespoons milk 
 
Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups. 
 
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.  
 
Blend in eggs and vanilla. Stir in flour, walnuts and raisins. Spoon batter into prepared muffin cups, filling almost full.  
 
Bake at 350°F. for 30 minutes. Cool on wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes. 
 
Frosting:  
 
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. 
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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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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. 
 
1-Ingredients: 
 
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. 
 
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. 
 
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. 
 
Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing. 
 
Fruit is often added to these salads, usually raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit. 
 
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. 
 
If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead. 
 
2-Dressings: 
 
a. The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix: 
 
1 cup mayonnaise 
1/4 cup vinegar 
1/4 cup sugar 
 
* Mayonnaise can be mixed with yogurt to lighten it up. 
* Flavoured vinegar can be used or substituted with lemon or lime juice. 
* Artificial sweetener can be used instead of sugar. 
 
b. An oil/vinegar dressing can also be used: 
 
1/2 cup salad oil 
1/4 cup vinegar 
1/4 cup sugar(optional) 
1/2 tsp. salt 
 
* Flavoured cider or wine vinegar is recommended. 
* Spices such as celery seed, onion powder, basil, and oregano can be added. 
 
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. 
 
3-More Stuff: 
 
Here's a few various items that could be added to make your salad something original: 
 
* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.). 
* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers. 
* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions. 
 
4-The Method: 
 
* 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. 
* Add your dressing, mix and refrigerate 2-4 hours or overnight. 
* Stir salad again before serving. 
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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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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. 
 
INGREDIENTS: 
 
4 cups (1 ounce) squares unsweetened chocolate 
1cup butter 
2 cups all-purpose flour 
2 cups yellow cake mix 
1 teaspoon baking soda 
2 teaspoon baking powder 
1/2 teaspoon salt 
1 1/2 cups white sugar 
1 cup brown sugar 
4 eggs 
2 teaspoon vanilla extract 
1 1/4cup sour cream 
3 1/2 cups semisweet chocolate chips 
 
Directions to cookie recipe. 
 
1. Preheat oven to 375 degrees. 
2. Melt butter and unsweetened chocolate together. 
3. Sift cake mix, flour, baking soda, baking powder, and salt together. 
4. In a large bowl, beat sugar, eggs, and vanilla. 
5. Stir the chocolate mixture into the eggs. 
6. Stir in the sifted ingredients with sour cream. 
7. Mix in chocolate chips.  
8. Drop rounded tablespoonfuls cookie sheets. 
9. Bake for until edges are starting to turn dark brown. 
 
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! 
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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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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. 
 
Flavorful appetizers from onion dips to salad dressing, main course casseroles, even the onion focaccia bread accompaniment for dinner. 
 
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. 
 
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. 
 
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.” 
 
Capt’n Salsa has an almost comical way of storing onions, but it really works. 
 
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. 
 
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. 
 
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.  
 
Tears when you chop those onions? 
 
How do you get rid of the tears? Here are a few simple suggestions to “ease your pain.” 
 
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. 
 
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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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COOKING TIPS

Cabbage Soup Recipe

Butter Cream Icing Recipes

Burger Tips for Barbecue Success

Brownie Inspires Cupcake

Broccoli Salad Basics

Amazing Chocolate Chip Cookie Recipe

Onions, Fabulous, Superb Perfection

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