Rotisseries - the Good, the Better, the Best By Sheonty Sultan

If you want a hunk of poultry or leg of lamb that is firm to the touch, yet, tender and oozing juices, an investment in the best rotisserie is non-negotiable. Using a rotisserie ensures even cooking as well as better health because the fat drips away. It is not some complex procedure, contrary to popular belief. Peruse these reviews and you will find the rotisserie that best suits your culinary requirements.

Centro Electric Rotisserie

This has a moderate rating from customers. It might work well but it does not go with the Centro BBQ which it is supposed to fit perfectly. So that defeats the purpose. You don?t want to have to buy something and then use a hack saw to get it down to size as was suggested by one buyer. The upside is it produces great results. Another disadvantage is that it is not sturdy enough, so one better beware while cooking heavier portions of meat. Available at Canadian Tire and priced at around $60?you get what you pay for, we suppose!

Verdict: Buyer Beware!

Cuisinart Stainless Steel Vertical Rotisserie CVR 1000

This rotisserie got rave reviews. Customers seem to love it for its being easy to use and clean, and for its ability to produce excellent end results. It is better to buy an already set up rotisserie versus the previous one we discussed. The idea is to make life easier, not harder! This is available at Costco and priced at around $200. Look out for discounts. It is a good-looking piece with its stainless steel finish which will be easy to incorporate into any kitchen d?cor. These are other features that make it so popular:

? 5 preset temperature settings

? roasting rack and poultry tower

? easy to clean with dishwasher safe accessories

? up to 8 lbs can be roasted

? non-stick interior

? 3 year warranty

Verdict: Buy

Ronco Showtime Platinum Rotisserie and Barbecue Oven

The Ronco is often called the best rotisserie. You will have to find that out for yourself. It surely is an impressive addition to your counter-top. These are its salient features:
? horizontal rotisserie

? unique platinum silver interior

? digital timer

? 6-month warranty

? all attachments are dishwasher safe

? can cook a 15-lb bird

? 3-way rotisserie settings

If you want a "set it and forget it" piece, this would be it.

Verdict: Strong Buy

All the rotisseries have some features in common, that is, they help you cut fat with ease and make your food tastier. They are supposed to be convenient to use and make cooking stress-free: then it seems the choice is between the Cuisinart and the Ronco. There are other brands out there but these are our favourites. These are also very affordable, effective, and easy to use and clean which is what you want to look for in a rotisserie.

Now that you are armed with all this knowledge about rotisseries, surely you know exactly what you want and what will best suit your particular needs. All you have to do is go out and get it: happy cooking!

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Gluten free cooking, a journey into new territory by Chris Rawstern

Gluten-free foods take their place in the world these days. We are all more aware of gluten, intolerance to gluten, celiac (or celiac) disease and what it means for many people. While I am not intolerant to gluten, I often cook and cook functions, locally. Last year, I was asked to provide little Treaty of a portion of the Princess, put on by the Museum of the Dacotah Prairie. Accompanied by a Queen, girls from toddlers to teens were invited, to learn more about the lives of real princesses. They learned to properly curtsey and wave.

Little girls hear the word Princess and go to dreamy eyes. The program was sold out. I have made a lot of small delights, but discovered amongst the little princesses and his Queen were gluten-intolerant and could not take part of small delights. It was an intolerable situation. I decided that I need to learn more about this disease, know what it was and provide alternatives that would be delicious and exciting.

Last year, I've been trying different flour gluten-free and do a lot of good things, mainly from my own normal revenues, converted by simply substituting the flour gluten-free and by adding xanthan gum. Overall, they were a huge success. In my honest opinion, as someone who has been cooking for 42 years, some of the cakes, fruit or nuts are more moist and tender when made with wheat flour, a very happy discovery, no doubt. The Queen, mentioned above, works at the Museum, so I took an afternoon to speak with this young woman and find out more on what it was. I have also had cooked one of my favorite Cake recipes coffee, gluten-free and took to it and the staff of the Museum, to try. They all loved, moist and tender and full of flavor. The young woman was happy with my experience, just as I have.

Another great help along the way has been to find site Shauna Aherns Gluten Free Girl. I have studied in depth its site and learned all sorts of things out there. I mixed up of his flour gluten-free mixture to experiment, as well as to try one of its bread recipes; another success. I took a bit of bread to the woman at the Museum of samples, but also a slice I slathered in cheese and pesto House and grilled. She exclaimed: this is the best bread I've tasted since going gluten-free.

This coffee Cake recipe given to me by my best friend of 54 years and is a great recipe, no matter what meal choose you. This is the original recipe, gluten-free, I substituted a flour mixture gluten consists of 6 cups brown rice flour, 2 cups of cornstarch and 1 cup tapioca starch. I have used this mixture to measure measure in this recipe and add 1 teaspoon of xanthan gum for dry ingredients screened. Don't forget to check the labels of the ingredients hidden in this Gluten Free wheat.

Bundt coffee Cake

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 cup cream safe
1 teaspoon of vanilla
1/2 tsp. baking soda
2 cups all-purpose flour
1 teaspoon yeast
1/2 teaspoon of salt
1/2 cup walnuts chopped; walnuts or pecans is good
2 teaspoons of sugar
1/2 teaspoon of cinnamon

Preheat the oven to 350 degrees. Cream the butter and sugar until light. Add eggs, cream safe and vanilla and mix well. Sift together the flour, soda, baking powder and salt. Add the dry ingredients to the wet and mix well. Grease a 10-inch bundt or tube pan.

Mix the chopped walnuts, 2 tablespoons of sugar and the cinnamon. Sprinkle 1/2 of this pad in the greased. Put in half the dough - this requires plopping down small spoonfuls of the batter into the Pan because the batter is very thick. Then carefully smooth the gaps. To tap the pan on the counter. Pour over the rest of the trim and new plop tablespoons in the skillet until the paste all is used.

Bake in the oven for 1 hour or until a knife inserted in the Center comes out clean. Leave to cool on a rack for 10 minutes before removing from pan. Sprinkle sugar on the cake, if desired. Serves 12 to 16.

GLUTEN-FREE OPTION: replace the flour with your favorite gluten-free flour mixture and add 1 teaspoon of xanthan gum. Mix and bake according to the instructions. Sometimes cooking is a little more than normal, but because the texture and softness is really wonderful, I can wait these a few minutes longer.
Try this recipe, whatever it is, and you will not be sorry.

Thank you for taking the time to read my article. I hope it was informative and helped you along your culinary journey. You will find many more recipes and useful tips on my website. I'm on Facebook to a harmony of flavors and share a recipe or a tip every day for the fans who liked my site. I hope to see you there soon.

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Best Stand Mixers for Flexibility By April Raine Spencer

A quick glance at one of the most popular stand mixers, the KitchenAid, reveals nothing unusual or suspect about that iconic small kitchen appliance. The Artisan model seduces with its classic retro lines while its more statuesque sibling, the Professional, commands a certain respect.

But it?s when you take a look at its slightly quirky rival, the Cuisinart standing mixer, that you are likely to do a double take. First off, you could be forgiven for assuming that you are staring at a sewing machine if it weren?t for the puzzling presence of a mixing bowl and whip accessory.

A closer look reveals an unexpected feature, one that hides the first of the Cuisinart stand mixers? dirty little secrets: a hinged cover right on the front that hides a slow speed power outlet used to connect a large meat grinder or a pasta maker attachment to the mixer, giving it much greater flexibility. Suddenly, this mixer appears more imposing.

Lifting the front cover, you can?t help but notice a second top cover with not one, but two surprise outlets. The mid speed power outlet located towards the front allows for a citrus juicer to be attached, while the high speed power outlet towards the back lets you connect either a blender or a food processor attachment.

Cuisinart stand mixers could be forgiven for having identity crises or sprouting multiple personalities. If you looked like a sewing machine operating under cover of a mixer and performing as a juicer, blender, food processor, meat grinder and pasta maker, wouldn?t you get confused? But not the Cuisinart. With a super powerful 800-watt motor, it takes everything you throw at him in its stride.

At first blush, the KitchenAid mixer appears rather puny. Just a simple mixer doing its job ? doing it well mind you, but still just? mixing. No competition here. But wait - look! What is that odd cover on the front of the mixer? Well, it turns out that the KitchenAid has its own little secrets too, an attachment hub that can house over a dozen attachments:

. ice cream maker
. pasta maker
. pasta sheet roller
. pasta roller set
. pasta cutter companion set
. pasta excellence kit
. pasta press
. ravioli maker
. grain mill
. food grinder
. food tray
. sausage stuffer
. fruit & vegetable strainer
. slicer & shredder
. citrus juicer
. can opener

Rather impressive, isn't it? A quick glance at this list, and it becomes obvious that KitchenAid stand mixers have quite the weakness for pasta. Can't say I blame them, and ravioli is up there on my list of favorites.

And let's not forget about the power of ice cream. Nothing tastes like home made ice cream. Add a little liqueur, and you have a sophisticated dessert which your guests will forever remember. If you want to become the entertaining guru in your circle of friends, look no further.

On the other hand, the Cuisinart stand mixer offers the option of adding a blender, juicer and food processor as attachments. But are they the types of small kitchen appliances you would select if you were buying them separately? For example, would you prefer a masticating juicer for health reasons?

Something else to keep in mind is that those stand mixer attachments are all sold separately. But still, you would have to fork out a lot more money to purchase individual small appliances to do the same job. You would also need more storage space so unless you have a large pantry, be prepared for a significant portion of your countertop to pretty much vanish.

When all is said and done, I guess choosing the best stand mixer for your needs will depend on the kind of parties you?re planning on throwing.

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Some Simple Tips But Still Useful For Cooking By James Clearfield

One of the best tips that you can follow when you are using oil is to add it to the sides of your pan upon cooking- so when it gets to the food, it is already heated. This will help to maximize the flavor of your food when you are done.

Partially freeze meat to make slicing into thin strips easier. This is ideal for Oriental meals like Chinese dishes or Thai dishes. By partially freezing meat ingredients, slicing is cleaner and the fibers do not stretch and tear as easily. However, be sure to allow the meat strips to thaw before cooking them, for even cooking.

Ensure that your baked fish is moist and tender by cooking "en papillote". This is a French technique that refers to fish baked in a parchment-paper packet. Place the fish and vegetables of your choice in the center of a large piece of parchment-paper. Bring the edges of the paper together, crease them tightly to form a seal, and bake for 10 to 15 minutes at 450 degrees. The fish and vegetables steam in the packet, keeping them moist and tender, and creating a tasty, healthy dish. (Clean-up is just as easy - simply throw away the paper after eating!)

Before you start cooking or baking make sure you have all the ingredients gathered together. This will save you time and prevent cooking mishaps. You'll have a better product in the end.

For stir fry with an authentic Chinese touch, try using their velveting technique! Prepare a mixture of corn starch, egg whites, seasonings and sherry and set your pork, chicken or shrimp in it for about half an hour. Then, blanch it in hot oil or boiling water for shiny, tender and delicious restaurant quality stir fry.

When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it's important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.

Keep a few cut up, washed, and prepared vegetables in your freezer. This will reduce your prep time when you're cooking a recipe. Onions and peppers are great to freeze. Just buy them fresh, wash and cut them when you have time, and store them in individual zip lock bags.

It is extremely embarrassing to have lumps in your gravy. It happens to everybody from the beginner cook to the master chef. There is a simple trick you can use to eliminate them. Drain the gravy through a fine strainer and discard the lumps. This technique can be used for other sauces or soups too.

Garlic is just one of many tasty ingredients whose flavor has a downside: It transfers to your hands. Rub your hands thoroughly on the interior of a stainless steel sink after working with garlic or other odoriferous cooking ingredients. This will cleanse your hands and prevent the smells from transferring to the food you handle next.

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5 Advantages of a Home Made Ice Cream Maker By Adrian O.

Ice cream is one of the worlds' favorite comfort foods. It just seems to make everything better, don't you agree? You can mix it with fruits, custard, wafers, chocolates, nuts, brownies, cheeses and other stuff that people like, to give it different wonderful flavors. There are even eccentric flavors such as squid, wasabi, chicken, and bacon! Ice cream has been enjoyed by the elite from as early as second century B.C., and as its goodness became known, more and more people hungered after it which gave birth to its massive production in the 1800s.

Surprisingly, not a lot of people know that you don't have to look for a gelateria or sherbet shop every time you want some dessert. Through developments in technology, you can now make your own frozen dessert according to your tastes. Ice cream makers are available in the market and can be purchased in almost any appliance shops or online store. Some think that these machines are expensive but the truth is they have many advantages that can outweigh their prices.

One of the main advantages of having a homemade ice cream maker is the ability to create healthy desserts anytime. Unexpected guests may always visit one's home and it can be a real treat to serve them delicious homemade desserts such as sorbets, sherbert and yogurt. You can always lug one of these over to a friend's house to have an impromptu party, as most of them can be easily cleaned and stored after without hassle.

Another good thing about these machines is that they can be used to make different ice cream flavors effortlessly. Right after you create one mix, you can go ahead and pour it into a freezer bowl and make another one. Even a cheaper model can make tons of flavors since most of these machines can create desserts in as little as 20 minutes.

Aside from portability and ease of use, the homemade stuff is healthier than most frozen desserts bought in the store. You may not be so sure whether the ice cream that you are about to buy from the grocery has been defrosted and frozen back several times which can lose its flavor and health benefits. Having a homemade ice cream maker gives you the option to create your own flavor and to put ingredients which you think are beneficial to you.

If you are looking for a quality machine for a fraction of the price, you may also look into buying a durable ice cream maker online. A durable one can last a long time and it can be very good investment if you are planning to use it very often. Some of the trusted brands in the market are Cuisinart, Hamilton Beach, Lello and KitchenAid. They can be easily purchased online where you can also read feedback from users so you can assess if their features are apt for your needs.

Last but not the least, having a homemade ice cream maker saves you time than going out and looking for the flavor that you want. You do not need to be a professional to create new flavors. All you need to do is to look for a recipe and gather all the ingredients and you can make as much ice cream as you want.

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Meals health Chickie Maxwell eBooks

Cook healthy meals, it is something that everyone should know how to do. It is almost impossible to stay healthy if rely you solely on the dishes. Rates Restaurant is known to be rich in fat and sugar. Meals you find frozen in grocery stores are filled with conservatives. The best nutrients come from fresh ingredients, and the best way to prepare them is at home in your own kitchen. Preparation of healthy meals is not as difficult as you thought it is. You don't have to be a leader to make sure that your family is eating. In fact, all you need are the right resources.

With the preparation of healthy meals right cookbooks, you will have access to all the information you need to make memorable meals that everyone will love. If you don't have room in your kitchen for a bunch of new books, consider what concerns ebooks to build your collection. There are so many ebooks today for the preparation of healthy meals there are paper copies of the cookbooks. To ensure that you get the best out of your kitchen, look for books that will help you build a well balanced collection.

There are different types of cookbooks preparing healthy meals. Look for those who will make you discover ingredients and techniques. Once you master a new style of cuisine, you might find that you can apply to more than just the recipes in the book. Preparation of healthy meals is to learn what is happening in a good meal. While following strict recipes can help you in a first time, you will quickly find that you can create a delicious and nutritious meal from the ingredients in your pantry.

Among the things you should learn about the preparation of healthy meals: best pantry Staples to keep on hand, how to choose fresh healthy ingredients the best options in each category of foods, such as dairy products, healthier meat, fish and healthier food preparation methods of the choice of the grain how season dishes naturally without too much salt or additives

Once you've mastered these basics, you will be able to equip your kitchen with the right tools for healthy meals every day of the week. Your pantry should be stocked with simple ingredients that you can create a quick meal of any day. Pasta with whole grains, canned tomatoes, onions and a jar of minced garlic will help you make a simple spaghetti dish that is healthier than what you will find in most Italian restaurants. Snacks right it will be easy to grab something on the go without ruining your diet.

Choose a variety of books for information on the preparation of healthy meals, is the first step to improve your health. You really are what you eat. As soon as you make the commitment to eating better, you are sure to feel better as well. You can enjoy more energy, a healthy weight and a better mood. Commit to learn more about healthy diet today and you will enjoy the benefits for the rest of your life.

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Why These Three Fruits Are Great for Smoothies By Steve Sheer

A smoothie is a tasty style of saving time. Modern people simply HAVE TO love them. Think about it, you can actually eat something you like and feel you're getting healthier. You can drink it without feeling bad about this short period of enjoyment. They're sweet as well as tasty and they're healthy too, what a mix!

The Fruit

Many people have been asking for quite some time now, is there a fruit that's better than another? Does the best fruit really exist -- the healthiest one that goes perfectly with any other?

The response to that concern is quite simple -- there is no such thing as the greatest fruit. You can find fruits that offer you much more nutrients and there are those which are basically tastier than others. Still, as with almost anything on the planet, everything boils down to the way you make it. To help you choose the best fruit for your needs, here is a listing and description of the most favored fruits used to make a smoothie.

Fruits Used Most Often

The best fruit to start with is undoubtedly oranges. Oranges aren't just probably the most famous fruits, but they're also one of the most beloved ones. It's also a well known fact they're incredibly healthy, too. Oranges have beta carotene, which is an incredibly strong anti-oxidant -- it prevents cells from being harmed. This means it's one of the most healthy fruits in existence.

Another fruit that we need not to overlook, is undoubtedly strawberries. Of course, strawberries are as nutritious as oranges, let me tell you that. Strawberries are jam-packed with riboflavin (vitamin B2), that is accountable for body growth (crucial for kids). This fruit is additionally really light and very tasty -- sweet and delicate.

To be honest, there's practically nothing simpler than preparing a banana smoothie -- you don't need to add any other thing. But the real reason why we love smoothies so much is because their flavor is more complex. There are several positive aspects of bananas inside a smoothie, aside from the vitamins and minerals -- it's the fullness they bring. Bananas also add a bit of sweet taste (just be certain you don't overdo), which may successfully remove the need to add refined sugar. Also, bananas contain tryptophan, a substance that makes people happier compared to what they usually are.

The Conclusion

What you ought to keep in mind at all times is, that in most instances the beauty of a smoothie lies in its simplicity. Combining many fruits might give you amazing results, however it may as well make the taste too complicated. But when you stick to those three fruits and add a maximum of 3 or 4 more, you will not be sorry.

Just be sure to continually try out new stuff, to check out untried combinations. Oranges fit with bananas, yet not so good with strawberries; they also make a great mix with oats. If you try many mixtures, you can rest assured that you're going to think of many different flavors you (along with everybody else) will love.

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The the true story of Chris Rawstern

Everyone knows that the tea is, right? The, just on a technical level, the leaves of a plant, camellia sinensis. Anything other than the leaves of this plant is not really tea, although tea is often used as a catch-all Word to include all beverages made from different plants used today.

According to legend, tea was discovered in China long ago by chance. A few leaves of a plant nearby exploded in a cup of hot water; a pleasant drink Brown led, has been found to have a refreshing taste and the was born. But it was discovered, the tea is very refreshing, whether black, green, oolong or white. The has been proven in more recent times, to have wonderful benefits. We have all heard of antioxidants in tea, helping to combat free radicals that can damage the body. Tea is much lower in caffeine than coffee. It is refreshing, that it be used hot or cold.

There are different types of tea, starting with the same leaves. Black tea is created by bruise or crush green leaves exposed to oxidation and let it ferment, then roll the leaves and drying. This produces a beautifully colored drink and the strongest taste of all varieties of tea. The oolong tea (pronounced OH-long) is oxidized and the same as fermented black tea, but only for about half the time and the resulting product is a lighter, more reddish drink with a very clean flavor, somewhere in the force between black tea and green tea. For green tea, the leaves are heated immediately, thus interrupting the process of fermentation completely, then dried and rolled. It produces a color drink beautiful light and is supposed to have the most health benefits. Treatment of white tea is similar to that of green tea, but only unopened leaf buds are used. It has the same properties of green tea health, but its flavor is the lightest and most delicate.

Good quality tea is a wonderful drink. All rolled sheets or twisted are the best quality. more sheet, over the quality of tea. The top grades are called flower, flower gold or Tippy. Seconds, called Choppy, are the leaves that were broken into small pieces. They BREW great tea and are generally less expensive. The remains of the process of tea, called Fannings, more small particles are what is used in tea bags. It brews tea of course, but once a leaf brewed tea tasting full wonderful Darjeeling black tea, for example, it is difficult to return to a teabag for optimal flavor.

Orange Pekoe (rhymes with gecko) is a Western terminology applied to a category of black tea; the word orange in the name has nothing to do with the flavor, but could be a reference to the House of Orange Dutch using the name Orange as an implicit sea "of some sort. Pekoe can be an interpretation Westernized for a Chinese word meaning white hairs, referring at the end white down on the tea leaves.

So, the so-called herbal drinks? Herbal beverages are called herbal teas and can be prepared by various methods, generally infusion or decoction. It is incorrect to apply the term to whatever it is infused or decocted, although tea is infused in fact. Infusion is the preparation method of choice for the leaves, the flowers and buds; plant material that will release its properties easily into a drinkable beverage. Place in heated or water boiled and allowed to steep the herbs release their goodness in water and are then stretched on. The decoction is the method used for harder or denser vegetation such as roots or bark that take longer to release their flavours or the health benefits. With a decoction, plant materials are brought to a boil, simmered gently for 15 minutes or more to reduce the liquid and then put to the test.

Whatever you prefer, tea or herbal tea, for pure pleasure or for health benefits, look for the best quality. Discover your favorites among the different types of loose teas. Enjoy various herbal teas and discover new flavours. First and foremost, enjoy.

Thank you for taking the time to read my article. I hope it was informative and helped you along your culinary journey. You will find many more recipes and useful tips on my website. I'm on Facebook to a harmony of flavors and share a recipe or a tip every day for the fans who liked my site. I hope to see you there soon.

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Manufacture of cookie Made Easy my mom busy by Chris Rawstern method

In the 1970s, when I was very young and with small children, I had a few cookie recipes, I would very often, because they were simple recipes with ingredients that I often had to hand. Cookies are a great snack, don t need to take to the top and eating utensils and can be made in advance for a party. However, even with all that, they are simply not my favorite things to do, because they must be made leaving falling individually on the hob, the deployment and cutting (making a mess on the counter and cleaning more) or not often to have to cool the dough before working. I love the immediacy. I want to mix a recipe, Cook, clean and do.

One morning I made a batch of these cookies, finally skipped the last mold in the oven and set the timer. Want to get outside for a bit and see what were the children, I came out and distracted me. At the moment where I was reminded of the cookies in the oven, they had burned and narrowed down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays does not get distracted during cooking. It was the drop of water. I had to think of a better way.

I came up with a great idea that I call my Busy-Mom-method that I use to this day. Rather than take the time to do all the individual cookies in batches, with separate (and), cooking time I would roll the dough directly on a greased baking sheet, he works regularly with the edges and cooked like a big cookie. It is preferable to use a baking sheet that has three open sides, because it is easier to manoeuvre the rolling pin and get evenly rolled biscuit. Remember, also, that a little more flour may be necessary in the dough to allow lifting out and forming into a rough rectangle for the bearing. Also, a bit of extra flour on the rolling surface helps keep the rolling pin to stick. Try not to add any flour longer than necessary, or the cookies will be denser and harder.

It takes a few minutes more in the oven with a large cookie, but it comes out perfectly. It just look for edges to be golden and the centre to define. With these cookies, I am also a glaze simple is just 1 1/2 cup of sugar confectioners, a pinch of salt, 1/2 teaspoon vanilla and enough water or milk to make a fairly thick (very slow to fall from the spoon). This distributed between the oven hot cookie. The hot cookie warm cherry, making it easily melt and spread, using the back of a spoon even I used to mix the frosting. I'm all for less cleaning! Once the cookie cools, the glaze dries and hardens and I just cut the large cookie in the small bar or square shapes and voila, biscuits in half the time. Two of my favorite for this method recipes are Simple vanilla Cookies and hermits. If you are a busy mom, try this method with a paste simple cake. The hermit cookies had raisins in them, but the thickness of the dough was not less than the thickness of the raisins, so it is always worked well.
Simple vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons of vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Butter cream, fat and sugar. Add the vanilla and salt. Add the eggs, one at a time, beating well after each. Add the flour, mix well. Move a teaspoon 2 inches apart on a greased cookie sheet. Flatten with glass floured, flat bottom. Bake in oven at 375 degrees for 8 to 10 minutes. Remove from pan immediately.

These Simple vanilla Cookies are incredibly good, this simple recipe. Don't take my word - try them, either as individual cookies, or with my availability-MOM-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your culinary journey. You will find many more recipes and useful tips on my website. I'm on Facebook to a harmony of flavors and share a recipe or a tip every day for the fans who liked my site. I hope to see you there soon.

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The Health Benefits And Effects Of Whole Coffee Beans By Sl Groezinger

For over thousands of years now, coffee has been identified to stimulate talkativeness, alertness, activeness and creativity. It is one of the most in demand drinks and you can simply prove it by means of the growing numbers of coffee establishments sprouting all over the world. Whole coffee beans are seeds of a coffee plant. It is the kernel inside the violet and red fruit called cherry.

There have been lots of health studies that revealed how drinking coffee affects human beings. Coffee contains numerous compounds which affect the person's body chemistry. It is consists of substances which are gentle psychotropics for individuals as defense mechanism. However, these chemicals are poisonous if taken in high doses, or even in their usual quantity if drank or eaten by people. Coffee has caffeine - a stimulant.

Moreover, there was a research which discovered that coffee has more stimulating effects which are not connected to its caffeine content. It contains unidentified substance that enhances the production of the two stimulating hormones - the adrenaline and cortisone.

Drinking coffee results in several health benefits which other beverages cannot give and they are the following:

1. Some studies found out that those who drank more coffee have fewer chances to acquire?Alzheimer's disease in their advancing years and had a reduced threat of developing?dementia.?

2. Caffeinated coffee intake results to a lower incidence of?disease on gallstones?and?gallbladder?in both male and female.

3. Coffee minimizes the risk of diabetes but researchers have not proven yet why it has this effect.

4. Coffee drinkers lower the possibility of developing Parkinson disease at about eighty percent (80 %) because of its caffeine component.

5. The caffeine content in whole coffee beans helps to boost emotions and sharpens the mentality.

6. It also cures headaches because of caffeine.

7. It contains large quantity of antioxidants which help to control the damage to body cells.

Eating or drinking the coffee is the easiest way of permitting caffeine to penetrate the bloodstream and can have harmful results it taken in huge doses and on a regular basis. The following are the effects of coffee.

1. Coffee has high level of acidity which can lead to abdominal pains.

2. Caffeine makes you think that you have more energy, as a result you are going experience hot flashes and you will sense that you have to burn it off. Hence, the body breaks down because it feels that the energy level is low.

3.When too many coffee beans are consumed by the body, the lack of ability to perform normal tasks can occur, thus the loss of motor capacity. You can easily experience overdose because of its high caffeine content.

4. Incidence of inability, nausea, exhaustion, fever and fatigue can arise when too much caffeine was taken by the body.

5. Individuals who are not a coffee drinker but with risk issues for heart disease may possibly increase the possibility of heart attack if they consumed a large amount coffee.

These are just some of the health benefits and other effects of intake of whole coffee beans.

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Kare-kare Pork Pata Recipe | Healthy Pork Recipe

Kare-kare Pata Recipe

Ingredients
2 lbs. Pork shank (pata), cut into 2 inch thick pieces

1 1/2 cups crushed peanuts
1/2 cup peanut butter
2 medium Chinese eggplant, sliced
2 tablespoons fish sauce
1 bunch bok choy, cleaned
1 1/2 cups string beans, cut in 3 inches length
1 medium onion, diced
5 cloves garlic, crushed
1 tablespoon annatto powder
3 tablespoons cooking oil
1/2 teaspoon ground black pepper
2 cups water or beef broth salt
1/4 cup shrimp paste (bagoong)

Procedures:

• Pour 2 liters of water in a pot. Bring to a boil. Add about 3 teaspoons of salt, and put in the pork shank. Simmer for 1 hour.
• Remove the pork from the pot. Set aside. In a pot of hot cooking oil clean. Saute garlic and onion.
• Add the black pepper. Revolver. Add the pork. Cook for 2 minutes.Put in the fish sauce, crushed peanuts, peanut butter and annatto. Revolver.
• Pour in the beef broth (or water). Bring to a boil. Simmer for 20 to 30 minutes, stirring occasionally. Add water if necessary.
• When the texture thickens, add the eggplant. Cook for 5 minutes.
• Put-in the green beans. Cook for 3 minutes.Add the bok choy. Cover and then turn off heat. Let cook vegetables using waste heat for 5-7 minutes (do not remove cover).
• Transfer to a serving bowl. Serve with shrimp paste.

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Ginataang Galunggong | Tulingan Recipe | Healthy Seafood Recipe

Ginataang Galunggong | Tulingan Recipe

Ingredients
4 pieces medium round scad (galunggong), cleaned and salted
4 pieces Serrano peppers
3 cups coconut milk
1 knob ginger, sliced into strips
1 tablespoon fish sauce
1/2 teaspoon ground black pepper
1 small red onion, sliced
2 cloves crushed garlic

Procedures:

• Pour the coconut milk in a wide pot. Boil.
• Add garlic, ginger, onion, fish sauce and black pepper. Revolver. Cover and cook for 5 minutes.
• Place fish in the pan along with the Serrano pepper. Cover and continue cooking on medium heat for 30 minutes.
• Remove the cover. Let the sauce is reduced to about 1/2 to 3/4 cups.
• Transfer to a serving platter. Serve with hot rice.

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Adobong Tahong Recipe | Healthy Seafoods Recipe

 Adobong Tahon Recipe

Ingredients

1 lb. Mussels, cleaned and shell removed
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
4 pieces dried bay leaves
1 tablespoon whole peppercorn
2 tablespoons toasted garlic
2 tablespoons cooking oil
Salt to taste

Procedures:

• Heat oil in a pan. Put-in the garlic and peppercorns. Cook until the garlic turns light brown.
• Add mussels. Stir and cook for 2 minutes.
• Put-in bay leaves, add the soy sauce and 1 tablespoon roasted garlic. Boil. Simmer for 5-7 minutes.
• Pour in the vinegar. Allow the liquid to reboil. Stir and cook for 3 minutes.
• Add salt to taste. Transfer to a serving platter. Top with remaining garlic toast. Serve.

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Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

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Corn Dog Batter By Pat Jackson

Reliving what you loved in your childhood, those fond memories of carnivals and fairs, and really getting back to that time of innocence and youth is usually about having or doing something that you loved back then. This can come in many different forms, all depending on what you enjoyed as a child, but there are a few things that many children had in common.

Going to a carnival or fair was one of them and, when there, they usually ate the food that they still love today. One of these foods is a corn dog! Even today, many of the adults who loved it when they were young still enjoy having one because it brings them back to their youth, while also being very tasty. Of course, if they want one today, they will usually have to go to a carnival for a good one, which can be difficult.

Those who do not want to go through that hassle or buy frozen ones do have the perfect option, though! You can make your own at home and it is simple to do! From making the corn dog batter to frying them up, you will have your corn dogs ready quickly.

Making the corn dog batter is, obviously, the first step when making your own corn dogs. Without it, you are just frying a corn dog plain, which is not going to taste like you imagine a corn dog would. If you do not know exactly how to make the batter then you can rely on recipes. There are some very interesting and tasty recipes available for every person to look into, as well as being easy.

Corn dogs in general are easy to make so you will not find many recipes out there that are near impossible to deal with. Some are even creative about flavoring the batter, which really makes something you can enjoy. The different additions available allow you the ability to take what you love and change it into something else. Make your childhood treat something to fit your adult taste or just play with what you enjoy a little; it can really pay off in the end.

Whether you want normal corn dog batter or something a tad bit more adventurous, the way it is made is usually the same. You take your ingredients and mix them in a bowl until you have a nice and smooth batter to dip your hot dogs into, which should come after you dip them in the flour. If the corn dog batter is normal, you already know how it will taste after fried, but if you added something to it then it can become an adventure in itself to taste this new treat.

It will be as if you are a child again, tasting a corn dog for the first time. Recipes are easy so, if it did not turn out to your liking, you can always scrap what you currently have and try again. Make it until you are happy with what you have!

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Lemon Chicken Recipe | Healthy Chicken Recipe

Lemon Chicken Recipe 

Ingredients
For the Chicken
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions, to serve

For the Sauce
1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch
salt and freshly ground black pepper

Procedures:

• Place chicken in a bowl and mix with soy sauce. Let marinate for 30 minutes.
• To make the sauce, mix the lemon zest and juice with sugar water and cornstarch in a small saucepan. Bring to a boil, stirring constantly until thickened, then keep warm.
• Meanwhile, heat the oil in a heavy-based saucepan. Beat egg yolks and cornstarch in a small bowl to make a paste. Stir in the chicken and fry dough for three or four minutes on each side until golden and cooked through.
• Transfer to a plate and spoon the hot lemon sauce over chicken. Sprinkle chives over the dish before serving.

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Get the good cake Design Ideas by Chickie Maxwell

Many individuals enjoy cooking of all types of sweets like cakes, cookies, pies and a variety of other pastries that appeal to all palettes. There are a considerable number of those individuals who have made great efforts to create quality and perfection which only professional, especially when they Bake and decorate cakes. Of course, it helps to be a little artistic and talented. But what happens if you aren t or if you have ever tried to match the efforts of the professional Baker?

It is what most people don't realize that they don t have to go out and spend a fortune on the different "tools of the trade" which are necessary to decorate the cakes as a professional. Believe or not, many of these 'tools' can be found in your home and are covered with these elements, paper, paper towels, brushes and even some of your children play with toys. These tools can help you create a cake that is worthy of the most demanding tastes.

So as you can see, you do not have to attend expensive culinary courses to learn how to decorate cakes as a professional. Of course, having the proper tools is extremely useful, but as we mentioned above, you already have some of them in your home. Here are some cakes, decorating tips to consider:

Naturally, you want to start with a smooth layer of the cherry – apply a thin layer and refrigerate for about 20 minutes and then apply the final coat. With the help of a spatula cake and continually plunging into cold water are the best way to create the possible smoother icing. You can also complete the cake with the powdered sugar instead of the icing if you choose. Apply a stencil is a great way to decorate the cakes when you use a dusting of powdered sugar.

Edible decorations are inexpensive and make sure that it is easy to decorate cakes quickly candy, coconut, nuts and chips can all be placed on the icing to make your cake stand out in a crowd. Just be aware that they have are rich in sugar and add calories.

Buy a comb cardboard, that you will find in any cooking store and they are ideal to create a more textured look gel when you decorate cakes.

Use a pastry bag to create most of the individuals of pipes have seen how pastry bags can be part of cake decorating. You can adjust the size of the pipe by using different metals provide advice that can be easily attached to the bag. It is one of the main tools everyone should have to decorate cakes with. You can create flowers, spell words and create a number other models using a handheld pastry and various boards that are included.

On a closing note, you might want to experiment a little in order to perfect the best technical cake for decoration. If you're really intent to learn how to decorate like a pro, then you should consider investing money in a cake decorating class.

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Cinnamon in the Cupboard Real or Imposter By Chris Rawstern

I have a bone to pick about cinnamon. How many of you really know what spice you have in your cupboards. Are you sure it really is cinnamon.

We in the U.S. are having the wool pulled over our eyes about cinnamon. What we commonly know in the U.S. as cinnamon is actually Cassia (cinnamomum aromaticum). It is a relative of true cinnamon, but not the real thing. The rest of the world uses true cinnamon (cinnamomum verum), in their cooking or baking, yet here we are sold something completely different.

As background, I first found out how much difference there was between these two spices when I lived in Guatemala. The cinnamon there tasted very different from what I knew growing up in Ohio; making things like an apple pie or apple crisp just tasted different. They were very good, but didn?t taste like what had known. I chalked it up to differences in quality of product, or maybe my baking skill was inadequate. Any typical Guatemalan foods I ate or made with cinnamon tasted just fine of course, with nothing to compare.

That was back in the 1970s, and it wasn?t until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldn?t understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.

Cassia cinnamon is a very good spice, of course. I do not for a second propose we do away with it! What would our apple pies taste like without it. It is a wonderful spice, worthy of the space in our cupboards. However, I propose that true cinnamon have an equal place.

Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as quills or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes even hard to break. It has a stronger taste, warmer and more potent. There is some very good quality cassia to be found these days, such as Korintje AA. A lovely spice to perk up anything you commonly make with cinnamon here.

For my cooking classes I always take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, are very thin and easily crushed. The flavor is lighter and more delicate, with a somewhat lemony quality. I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud snap when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding.

I would liken this before the U.S woke up and smelled really good Arabica coffee. Once we found out about good coffee, the tide turned. I believe this country is in the process of bringing true cinnamon into the light. It is found in most any Mexican grocery section these days. Good quality spice shops carry excellent quality cinnamon and also excellent quality cassia. If you want to make any ethnic food from anywhere else in the world, or just become familiar with a new flavor go for true cinnamon. It?s worth the effort.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

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Les ingrédients discontinues de la Cuisine thaïlandaise par Julie Brown

Thai cuisine is a combination of a variety of styles of cuisine from different regions of the Thailand. It is generally known for its strong spicy flavors, but actually Thai dishes should be the perfect balance of the four basic flavors: hot, sour, salty and sweet.

There is a degree of complexity of the Thai cuisine, which can often be confused with a mixture of flavours for the untrained Cook. However, using correct amounts of each ingredient, a harmony of flavours is possible, so that each of the four tastes can be distinguished and compliment each other perfectly.

Thai dishes tend to include a variety of herbs and spices that are now readily available in your supermarket East and some are even in Western supermarkets. Leaves Kaffir lime, known as my gruud, make a sour, but the aromatic flavour to Thai cooking and are usually bruised and added together to many Thai soups. They are known to be used in soup dish popular s Thailand; Tom Yum Goong.

Like Bay leaves, kaffir lime leaves are not consumed but used to provide an aromatic note. They are often mixed with other herbs, roots and spices to add fragrance to the thai curry paste. They can be bought fresh or frozen and dried forms.

Lemongrass (ta krai) also provides a sour element to Thai cooking. They are often bought fresh, but can also be frozen for convenience. Lemongrass is used to inject a sour scent in a wide variety of Thai cuisine, including thai curry paste.

Bird s eye chili (prik kee no) is another ingredient that is widely used in Asian cuisine. Indigenous peoples of Central America and the South, bird s eye pepper makes his way in Southeast Asia by the Spanish settlers and Portuguese traders. It is characterized by its heat burning and is often consumed raw in dishes such as khao kha mu (foot of cooked pork served with rice).

Roots such as garlic (krathiam) and Ginger (King) offer a deep flavor base for many Thai dishes, although still Thai chefs prefer to use a root more citrus called galangal (kha). The root of galanga is a basic ingredient of many Thai curries and soups and because of its deep flavor, it blends well with spicy dishes.

Dried herbs are often used to provide an element of spice Thai cuisine. White pepper ground (pedantic thai Blaxter) has traditionally been used as preferred supplier of front heat fresh pepper was brought to the Thailand, but it continues to be used in a wide variety of dishes.

Peppers ground, (pedantic kee nu bonn) are simply a dried version of the bird s eye pepper. The drying process allows it to be stored for a longer period and often delivers a heat severe to food.

Generally cumin (ye raa) is used to provide a bitter element to Thai cooking. It is often sold in the form of seed, but can also be sold in the form of powder on the ground.

Fish sauce (nam pla) is commonly used in many Thai dishes and is made from fermented fish. It offers a pungent and salty flavour and is typically used as a seasoning. It can be added to food during cooking, but can also be enjoyed as a raw seasoning that can be added to prepared foods.

Shrimp (kapi) is an another staple in Thai cuisine and is made by fermenting the ground shrimp and salt. Like fish sauce, it has a pungent aroma but is only used as an ingredient in cooking and can not be consumed raw. Shrimp paste gives a strong taste that exudes bitterness and salty taste and is used in the famous chili paste called nam phrik kapi.

Thai curry paste (kaeng khrueang) which translates to "curry ingredients", that can be made fresh or purchased in most supermarkets. Most khrueang kaeng will be a mixture of Earth of fresh or dried spices, peppers and various herbs and other ingredients such as shrimp paste.

To provide the sweetness in food, two ingredients are mainly used; Palm sugar (nam taan peep) and coconut milk (maphrao).

Palm sugar is a solid formed sweetener derived from the SAP of Palm. Rich and sweet to the taste, it has a sweetness that is more subtle than cane sugar and is more suitable for the kitchen with spicy dishes. It is often used to sweeten the Thai desserts, but is also regularly used in tasty Thai dishes.

Coconut milk is creamy and soft and is particularly popular in dishes that are created in the South of the Thailand. Most famous is used in thai curry, coconut milk is added, after spices and herbs to give a deep creamy flavor and allows to mix complex aromas.

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beef stroganoff recipes

Beef Stroganoff is  beef stroganoff recipes a perfect dish to take to the dinner table, as it is very easy to cook and also because it would be greatly appreciated. It is a very versatile dish that can be served a meal for the family, but also for those who invited him to his house to  beef stroganoff recipes eat. If there is a problem with this dish is that it is very rich in calories. This is not surprising, since it contains pieces of meat and mushrooms served in a sour cream sauce. However, it is possible for you to cook low-fat version of a recipe of beef stroganoff can be found with just a few simple substitutions.

You must select the ingredients for Beef Stroganoff with care. Be sure to buy lean meat to your plate so you can reduce calories. These reductions can be a bit dry, reducing the overall affect of the dish. However, you can easily avoid this problem stewing meat slowly and carefully. You should also pressure cook the meat in the beef broth to bidding. Pressure cooking also reduce the amount of fat needed to cook the meat.

You should also try to reduce the  beef stroganoff recipes amount of meat used in the dish. Portobello mushrooms are flavorful and also have a meaty texture satisfactorily. You can use them  beef stroganoff recipes to reduce the amount of meat you use. Beef Stroganoff its low fat content should also be made with reduced fat sour cream instead of regular sour cream, which is rich in calories. Recipes that call for cornstarch instead of flour to thicken the sauce slightly lower in calories and it just takes  beef stroganoff recipes a bit of cornstarch to the sauce thickens.

In Brazil, they have a version with tomato sauce, onion and mushrooms and white sauce is a thick cream base. In Iran, the beef stroganoff is made with strips of beef sauteed with onions and mushrooms mixed with cream. To cook the recipe, all you have  beef stroganoff recipes to do is cook the onions and mushrooms in butter until onions are tender. Add beef and saute for five minutes. Add sour cream and simmer for ten minutes. And that is it, your beef stroganoff recipe authentic.
                             
Today  beef stroganoff recipes we enjoy beef stroganoff everywhere and there are hundreds of ways to cook. From the humble kitchen Russians best restaurants, stroganoff made worldwide. Countries around the world is creating ways to make this dish fit your kitchen. They call in  beef stroganoff recipes different ways, adding different spices and topping almost anything. Nobody  beef stroganoff recipes can resist the charms of a big bowl of rice, mashed potatoes or pasta with beef stroganoff on top.

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Crockpot _Beef Stroganoff

Beef  beef stroganoff recipes Stroganoff is a Russian meat mixture sautéed in a sauce of sour cream. Its origins date back to the 1800s and is very popular in many countries, including Australia, South Africa, Brazil, Lebanon, Iran, Europe and North America, although the exact ingredients are likely to vary from one location to another.

The name may  beef stroganoff recipes have come from a member of a large family, Count Pavel Stroganov as, diplomatic, or Grigorievich Alexander Stroganoff. The first known recipe for this dish is beef little flour, mustard and sour cream.

No mushrooms or onions into cubes of meat and  beef stroganoff recipes traditional dishes are not bands. Pasta with tomato and onion included in the 1912 version stroganoff served with potato sticks, which are a traditional Russian.

The recipe was very popular in Chinese  beef stroganoff recipes restaurants and hotels after the Russian Empire fell before the Second World War. This recipe was introduced to the United States by Chinese immigrants and Russian and American military in China. This is probably why stroganoff was so popular in  beef stroganoff recipes the 1950s. Next, the recipe made its way to Hong Kong and from there to the UK, Australia and other countries.

Modern Stroganoff Recipes

The modern way to do this meal is to use strips of meat and mushrooms, onions and sour cream sauce. The dish is served with noodles or rice. Characteristics of a little red wine and white wine in other recipes. This recipe can be found in the Nordic countries and there is a dish called sausage stroganoff in Sweden, which is made with locally produced sausages. Beef Stroganoff is served and there is a staple meal, as it is easy  beef stroganoff recipes to make a lot of it at once.

Portuguese  beef stroganoff recipes and Brazilians also enjoy this meal and heavy whipping cream is used here instead of sour cream. You can also get chicken Stroganoff in Brazil, served with straw potatoes and white rice. It is also sometimes used as a compliment to roast potatoes in the oven, on pizzas or as a topping for pancakes. Actually, there are fast food chains dedicated to food in the malls of Brazil. There are many variations  beef stroganoff recipes and optional ingredients including tomato sauce, corn, wine, preserves and more.

The following recipe makes enough to serve four people you can serve hot buttered noodles or fluffy white rice. It is so easy to make and the taste is incredulous.

What you need:

    one 1/2 pounds of top round steak strips
    Wine 1/4 cup
    one beef bouillon cube
    1/2 onion, chopped
    3/4 cup sour cream
    Water 1/4 cup
    ten 3/4 ounces cream of mushroom soup
    one clove garlic, minced
    eight oz canned mushrooms
    one teaspoon Worcestershire sauce
    1/2 cup chopped fresh parsley or 1/2 teaspoon dried parsley
    one tablespoon all-purpose flour
    Salt and black pepper

How:
                    
Add the meat  beef stroganoff recipes to the pot and season with salt and pepper. Add broth, mushrooms, onion and broth. Mix the  beef stroganoff recipes flour with the wine and add the pasta to the pot. Add garlic, Worcestershire sauce  beef stroganoff recipes and water. Bake for seven or eight hours on low. Add parsley and sour cream one hour before serving.

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beef stroganoff recipes

Fine  beef stroganoff recipes cut round steak. Shred
    one Vidalia onion - sliced ​​and then cut into pieces
    I pre-wash package mushrooms (I used whole mushrooms, cut into quarters for a more consistent)
    two cups beef broth
    1/3 cup red wine
    two dashes of Worcestershire sauce
    four dashes of A-1 steak sauce
    Jan. 12 oz tomato puree
    three tablespoons cornstarch
    salt
    pepper
    olive oil
    cream
    chive


    Cut round steak into  beef stroganoff recipes strips. Back in the olive oil. Brown a little at a time. It is important to brown the meat before mixing it with  beef stroganoff recipes the sauce.
    Salt and pepper each piece of meat as it is browning. Set aside.
    Saute the onion in  beef stroganoff recipes olive oil. Add mushrooms until slightly golden color.

    Add cornstarch  beef stroganoff recipes vegetables. Mix well. Be sure to add the cornstarch before adding the meat and liquids. This prevents Lumpy Gravy closely following this step.
    Add the meat. Mix well.
    Add the tomato puree and mix.
    Add the Worcestershire sauce Adds meat sauce Adds the red wine. Mix well. Add your favorite wine Strogonoff red sauce. The wine should be sufficient to improve the taste of the meat and sauce.
    Add the beef broth. The broth can be purchased ready to go in your market, or you can make your own from a  beef stroganoff recipes beef powder. Enjoy your homemade broth before adding it to determine the concentration of flavor.
    Increase the heat until the sauce begins to thicken. Be sure to keep stirring the  beef stroganoff recipes sauce thickens.
    Reduce heat and simmer for two hours.
    Prepare egg noodles just before serving
    Serve meat and sauce over the noodles. Serve in individual  beef stroganoff recipes bowl of pasta stroganoff.
    Add a teaspoon of sour cream on top of each serving and sprinkle with chives.

                      
Instructions:
1. Meatballs Combine beef broth and mushrooms in a skillet.
2. Bring to a boil and reduce heat.
3. Cover and simmer for about 15 minutes or until meatballs are heated solid.
4. Mix the flour and sour cream in a bowl.
5. Add milk and mustard and rhythm.
6. Add the sour cream mixture into the pan and stir.
7. Cook until thickened and bubbly.
8. Serve with hot cooked noodles.

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Steamed Fish on Soft Tofu with Black Bean Sauce Recipe | Healthy Seafood Recipe

Steamed Fish on Soft Tofu with Black-bean Sauce

Ingredients
1 package (18 oz.) water-packed soft tofu
1 tablespoon Chinese black-bean garlic sauce
1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
1 teaspoon minced garlic
1/4 teaspoon sugar
1 pound skinned halibut or salmon fillet, about 1/2 in. thick
1 tablespoon peeled fresh ginger slivers
2 green onions, cut in 2-in.-long slivers

Procedures:
1. Drain the tofu and gently invert on a thick towel on a flat surface. Pat dry and allow to drain for 5 minutes.

2. Meanwhile, prepare the marinade: In a medium bowl, combine black bean sauce of garlic, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic and sugar. Set aside.

3. Pour 1-3 inches of water in the bottom of a steamer  Place rack of at least 1 cm above the water surface. Cover and bring to a boil over high heat.

4. While water is coming to a boil, tofu cut in half lengthwise, then cut each half into rectangles diagonally 1/2 inch thick. Lay tofu in a single layer in a 9 - to 10-in. heat resistant glass pie pan, keep the pieces that do not fit for further use.

5. Rinse fish, pat dry and cut into pieces about the same size as the tofu. Add the reserved marinade fish and toss to coat. Place fish marinated tofu and spoon on top. Sprinkle ginger evenly over fish. 6. Set pie pan on rack. Cover and steam until the fish is just opaque center at the thickest part (to confront), 6-8 minutes (fish will continue to cook after removing from heat).

7. Turn off heat. Carefully lift pie pan steam. If it is difficult to remove, slide a wide spatula under pie pan to lift, then grab a handle mold. Sprinkle with chives. Steaming configurations. All you need is a container for holding water, a rack suspended over the water supply, and a lid to keep the steam in. Here are some possible combinations.

Wok and rack: A 14 - to 16-in. wok with domed lid and steam rack or a round cake pan. Set wok in a ring if it falters. This right of the frame in the wok, sloping sides held the rack above the water. The wide opening makes it relatively easy to remove the cooked dish.

Bamboo steamer: Chinese bamboo steamer baskets stackable with lid. Set a 10 - to 12-in. right basket in a 14 - to 16-in. wok (make sure the bottom edge is covered by water, such as baskets easily burn, add boiling water if necessary). Baskets layer to cook more than one dish.

Vapor Metal: Chinese steamed bread topped with stackable baskets and a domed lid. Choose a 10 - to 12-inches wide steam for added versatility. Stacking baskets can cook multiple dishes at once.

Western style: a deep pan, wide or kettle with a lid, a round cake pan, and 3 empty cans. Set 2 - to 3 inches tall cans (both ends removed) in pan (or use the edge of springform pan cheese). Cover with a round cake pan and place the pie pan on it, cover to steam.

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Mango and prawn salad Recipe | Healthy Seafood Recipe

Mango & prawn salad Recipe

Ingredients
1 clove garlic, crushed
1 tablespoon chilli sauce
2 tablespoons olive oil
4 tablespoons lime juice
1/4 cup chopped fresh mint
4 cups mixed salad leaves
1/2 telegraph cucumber
1 red capsicum, sliced
1 punnet cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled with tails left attached
Freshly ground pepper

Procedures:
1. Combine garlic, chili sauce, oil, lemon juice and mint in a small bowl. Stir well.
2. Wash salad leaves slightly in cold water, and then dry shake or rotate. Blot any excess moisture with a paper towel.
3. Cucumber half cut, leaving the shell. Mix the cucumber, pepper, tomato, mango, shrimp and salad leaves in a large bowl, add the dressing and toss well.
4. Pile the salad on individual plates. Season with freshly ground pepper to taste and serve immediately.

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Sizzling Beef Steak Recipe | Healthy Beef Recipe

Sizzling Beef Steak Recipe

Ingredients:
* Beef under cut (cut into thin slices) 350 gm
* Chopped Garlic 3-4 cloves
* Chopped ginger 1 tbsp
* Yellow Papaya with skin (paste) 2 tbsp
* Salt to taste
* Mustard pate 1 tsp

For Sauce:
* Chicken stock 5 tbsp
* Ketchup 2 tbsp
* Chili garlic sauce 2 tbsp
* Lemon 1
* Chopped Garlic 1 clove
* Sugar 1 tbsp
* Worcestershire sauce 2 tbsp
* Soya sauce 2 tbsp
* Cinnamon powder 1/4 tsp
* Sugar 1 tbsp
* Black pepper 2 tsp

Procedures:

• Combine meat, garlic, salt, papaya and ginger paste. Mix well. Add paté mustard and mix again. Let marinate for 10 to 15 minutes. Do not leave for long.
• Take a skillet or grill pan and grease with a little oil. Place slices in the preheated dish and simmer to give them color. Do not overcook to keep them juicy.
• When the steaks are ready, keep them apart. To make the sauce, heat a little oil in a skillet and saute the garlic.
• Add the chicken broth, cinnamon powder, black pepper, and sugar, ketchup and spicy garlic sauce. Mix well. Add the soy sauce and Worcestershire sauce and stir. Simmer for a while.
• Add lemon juice and stir.
• Add the steaks with the sauce, but do not use a spoon. Use onion slices, chopped onion sprigs for garnish. Combine and pour some oil varnish. Place the glazed onions sizzling on the hot plate and pour into the meat and serve immediately.

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Spare Ribs Recipe Hongkong Style | Healthy Pork Spareribs Recipe

Spare Ribs Recipe Hongkong Style | Healthy Pork Spareribs Recipe

Ingredients:
4 to 5 pounds meaty spare ribs
1 1/2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon ground fennel seeds
1 tablespoon Chinese five-spice powder
1 tablespoon salt
3 teaspoons minced garlic
2 tablespoons honey
2 tablespoons rice wine vinegar
1/4 cup soy sauce.

Procedures:

• Preheat oven to 325 degrees. Combine paprika, brown sugar, fennel seeds, five-spice powder, salt and 2 teaspoons garlic and coat ribs with difficulty. Place the ribs on the concave side down on a baking sheet and place in oven. Combine the remaining garlic with honey, vinegar and soy sauce for dipping sauce.
• When the ribs are tender, after 1 1/2 to 2 hours between the bone slice. Serve with dipping sauce.

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Steamed Pork Siomai Recipe | Healthy Pork Recipe

Steamed Pork Siomai Recipe 

Ingredients
2 1/2 lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 1/2 cups white mushroom, minced
1 pack won ton wrapper
1/4 cup scallions, minced
2 tsp salt
1 piece raw egg
Water for steaming

Procedures:

• Combine all ingredients except water and wanton wrapper and mix well.
• Wrap the mixed ingredients with won ton wrapper. (see the video for easy procedure)
• Using a steamer, steam wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more cooking time).
• Serve hot with Kikkoman soy sauce and calamansi or lemon sauce.

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Strawberry Jam Recipe | Healthy Strawberry Recipe

Strawberry Jam Recipe | Healthy Strawberry Recipe 

Ingredients:

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Procedures:
In a large bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy saucepan, combine the strawberries, sugar and lemon juice. Stir over low heat until sugar dissolves. Increase heat to high, and bring the mixture to boiling. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to sterilized hot jars, leaving 1/4 to headspace 1/2 inch, and seal. Process in a water bath. If the jam is to be consumed immediately, do not bother with processing, and just refrigerate.

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Queso de Bola Cheesecake Recipe | Healthy Bake Recipe

Queso de Bola Cheesecake Recipe

Ingredients:
For the crust
1 1/2 cups crushed graham cracekrs
1/4 cup sugar
1/3 cup butter, melted

For the filling
1 sachet (about 1 tablespoon) gelatin
1/4 cup fresh milk
1 cup all-purpose cream
2 (8-ounce) bars cream cheese
3/4 cup sugar
1 1/2 cups grated queso de bola

• Procedures:
• Make the crust: Prepare muffin tins and line with paper cups. (You can also use individual ramekins 18-20.)
• In a bowl, combine the graham crackers, sugar and butter. Divide evenly into cups or ramekins, to one side of the chiller.
• Make the filling: Sprinkle gelatin in milk. Transfer to pan and melt then cool to room temperature. Whip cream and set aside in the chiller.
• In a bowl, beat together cream cheese and sugar until fluffy. Mix in cheese ball. Add the gelatin mixture, mix wel. Fold in whipped cream. Divide evenly over prepared crust. Let stand in refrigerator overnight.

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