There's no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too--we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can't be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there's always a sweet Filipino food that's sure to satisfy that sweet tooth.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.
Buko Pie
Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water
Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside. In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.
Boat tarts
For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.
Pili Nut Tarts
Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water
Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.
Pandan Macaroons
Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste
Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Tuesday, December 11, 2007
Filipino Food Rice Toppings by Carlo Villamayor
Rice has always been the staple food in Filipino cuisine, but until recently, plain and fried were the only varieties we knew. It was only a few years ago that we started playing around with rice recipes such as java, garlic, chili, and Chinese. But what seems to be a hit among Filipinos is rice toppings, wherein meat and vegetable dishes are served on top of a box of rice. It's the same old Filipino food, but packed in a light, convenient way. You've probably seen them in malls, sidewalks, and school cafeterias.
But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right--you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.
Chicken Curry It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice--flavored varieties will wash out the taste of the curry.
Ingredients: 3 cups chicken meat, diced 1 cup chicken broth 2 tbsp curry powder 1 small onion, chopped ½ tsp powdered ginger ¾ cup flour ¾ cup butter 2 ½ cups milk garlic to taste
Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.
Stir-fried Beef Teriyaki Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize--you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.
Ingredients: ½ kg beef round, cut into strips 3 tbsps teriyaki sauce 2 tsps cornstarch 2 bell peppers, cut into strips 6 spring onions, thinly sliced 4 tsps vegetable oil
Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.
Honey Lemon Chicken This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.
Ingredients: 4 pcs skinless chicken breasts, chopped 1/3 cup honey ¼ cup lemon juice ¼ cup butter, melted 2 tbsp hot water 1 tsp seasoning
Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.
Sweet and Sour Pork A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.
Ingredients: ¾ kg pork loin, deboned and sliced into bite-size pieces 2 ½ c pineapple chunks (reserve juice) 1 tbsp soy sauce ¼ c vinegar ¼ c packed brown sugar ½ c onion slices 1 pc green onion, thinly sliced 2 tbsp cornstarch ½ tsp salt ¾ c water
Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at http://www.kusina.ph/unique-filipino-fiesta-recipes/ with food lovers the world over. Bon appetit!
But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right--you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.
Chicken Curry It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice--flavored varieties will wash out the taste of the curry.
Ingredients: 3 cups chicken meat, diced 1 cup chicken broth 2 tbsp curry powder 1 small onion, chopped ½ tsp powdered ginger ¾ cup flour ¾ cup butter 2 ½ cups milk garlic to taste
Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.
Stir-fried Beef Teriyaki Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize--you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.
Ingredients: ½ kg beef round, cut into strips 3 tbsps teriyaki sauce 2 tsps cornstarch 2 bell peppers, cut into strips 6 spring onions, thinly sliced 4 tsps vegetable oil
Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.
Honey Lemon Chicken This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.
Ingredients: 4 pcs skinless chicken breasts, chopped 1/3 cup honey ¼ cup lemon juice ¼ cup butter, melted 2 tbsp hot water 1 tsp seasoning
Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.
Sweet and Sour Pork A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.
Ingredients: ¾ kg pork loin, deboned and sliced into bite-size pieces 2 ½ c pineapple chunks (reserve juice) 1 tbsp soy sauce ¼ c vinegar ¼ c packed brown sugar ½ c onion slices 1 pc green onion, thinly sliced 2 tbsp cornstarch ½ tsp salt ¾ c water
Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino cooking recipes at http://www.kusina.ph/unique-filipino-fiesta-recipes/ with food lovers the world over. Bon appetit!
Cooking with Seafood and Herbs by Isabel da Silva
At home my mom didn't cook much with herbs, like rosemary, basil or dill. She used such herbs mainly for treating everyday maladies. But then I got married and I started to cook more often. I love to experiment and cook new recipes. So I started to try new ingredients, new condiments, seasonings. So I discovered herbs for cooking. Herbs enrich the flavor and odor of food. They just give that special touch to a dish.
My other passion is seafood - all kinds of seafood. So you can already guess that I love to combine seafood with herbs. Dill, fennel and marjoram are herbs that combine very well with fish. Not everybody like coriander (or cilantro) but it is very often used in the Asian cuisine, and coriander goes perfect with a coconut seafood recipe. Ginger and lemongrass are also common herbs used in Asian recipes. Bay and thyme are great seasonings for seafood soups, stews and chowders. Parsley and chives go always well with a seafood salad. And basil is the perfect partner for tomatoes. Therefore, if you are preparing some seafood recipe with a tomato sauce you can enrich its flavor with basil leaves (preferably fresh leaves).
Below you can find some seafood recipes, where thyme, parsley, dill and chives are used.
New England Clam Chowder
Ingredients:
2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
salt and pepper to taste
Directions:
1. Put the clams in a large pot with some water and cook over high heat for about 5 to 10 minutes or until the clams are open. Discard any unopened clam. Strain the clams, reserving the broth. Set aside to cool down.
2. When the clams are cool, remove them from their shells and chop the big ones.
3. Cook the bacon until brown and crisp, then pour off all the bacon fat, reserving the bacon. In the same pot, melt the butter and saute onion until it get soft but not burnt. Add thyme, potatoes, clam broth, milk and leek and bring to boil. Cover and simmer until the potatoes are tender.
4. In a blender or food processor blend until smooth.
5. Pour the blended mixture in the pot. Stir in the clams, cream and bacon and season with the pepper and the salt to taste. Place the pot in the heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.
Layered Crab Salad Recipe
Ingredients:
4 cup torn lettuce
2 cups (1/2 pound) fresh pea pods, cut into 1-inch pieces
1 1/2 cup chopped red peppers
2 cups chopped cucumber
1 1/2 cup crabmeat or 1 package (8 oz.) imitation crabmeat
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs
Salt to taste
Directions:
1. In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat.
2. Combine mayonnaise, sugar and dill; spread over crab. Season with salt. Cover and chill several hours or overnight.
3. Garnish with pepper rings and dill.
About the Author
To find more seafood recipes prepared with herbs come to my site: http://www.weloveseafood.com
You can also find other crab salad recipes and clam chowder recipes
My other passion is seafood - all kinds of seafood. So you can already guess that I love to combine seafood with herbs. Dill, fennel and marjoram are herbs that combine very well with fish. Not everybody like coriander (or cilantro) but it is very often used in the Asian cuisine, and coriander goes perfect with a coconut seafood recipe. Ginger and lemongrass are also common herbs used in Asian recipes. Bay and thyme are great seasonings for seafood soups, stews and chowders. Parsley and chives go always well with a seafood salad. And basil is the perfect partner for tomatoes. Therefore, if you are preparing some seafood recipe with a tomato sauce you can enrich its flavor with basil leaves (preferably fresh leaves).
Below you can find some seafood recipes, where thyme, parsley, dill and chives are used.
New England Clam Chowder
Ingredients:
2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
salt and pepper to taste
Directions:
1. Put the clams in a large pot with some water and cook over high heat for about 5 to 10 minutes or until the clams are open. Discard any unopened clam. Strain the clams, reserving the broth. Set aside to cool down.
2. When the clams are cool, remove them from their shells and chop the big ones.
3. Cook the bacon until brown and crisp, then pour off all the bacon fat, reserving the bacon. In the same pot, melt the butter and saute onion until it get soft but not burnt. Add thyme, potatoes, clam broth, milk and leek and bring to boil. Cover and simmer until the potatoes are tender.
4. In a blender or food processor blend until smooth.
5. Pour the blended mixture in the pot. Stir in the clams, cream and bacon and season with the pepper and the salt to taste. Place the pot in the heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.
Layered Crab Salad Recipe
Ingredients:
4 cup torn lettuce
2 cups (1/2 pound) fresh pea pods, cut into 1-inch pieces
1 1/2 cup chopped red peppers
2 cups chopped cucumber
1 1/2 cup crabmeat or 1 package (8 oz.) imitation crabmeat
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs
Salt to taste
Directions:
1. In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat.
2. Combine mayonnaise, sugar and dill; spread over crab. Season with salt. Cover and chill several hours or overnight.
3. Garnish with pepper rings and dill.
About the Author
To find more seafood recipes prepared with herbs come to my site: http://www.weloveseafood.com
You can also find other crab salad recipes and clam chowder recipes
Vegetarian Recipes - A Way To Eating Healthy by Kelvin Hall
More and more people are choosing to eat a vegetarian diet because they know that veggies are healthful food. Using low calorie and vegetarian recipes is one of the most important things you can do to protect your heath and the health of your family since obesity is now an epidemic in the United States and other developed countries. Cooking them is still better than the alternatives to a vegetarian lifestyle or a vegan lifestyle, but we receive the most nutritional benefit from ingesting whole and organic raw foods. They will often include many of the vitamins, minerals, and sources of nutrition that every body needs. These low calorie recipes, usually high in fiber, protect against digestive disorders such as diverticulosis and may offer protection from colon and lung cancers. Many low calorie and vegetarian recipes use soy, tofu, dried beans and peas to add protein to meals. Using low calorie recipes will provide a diet rich in vegetables, fruits, grains and legumes, adding high amounts of all the essential vitamins and minerals. Subscribing to vegetarian magazines, scouring newspaper food sections, and visiting veggie websites will bring you a respectable number of recipes, but it's more convenient to have hundreds and hundreds in one place.
Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. And contrary to popular belief, these recipes are full of the taste and enjoyment of many other foods you eat. Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. Such treats as squash with tofu, vegetarian paella, and baked figs with dried fruit and anisette may well convert some confirmed carnivores to part-time vegetarians. Many of these recipes cook faster than those made with meat.
As more people juggle trying to eat healthier with their busy lifestyles, they may find that Vegetarian slow cooking provides an answer. What I like best about slow cooker Vegetarian recipes is that the long, slow-cooking process enriches the flavor of the dish in a way that other cooking methods can't match. The gentle slow-cooking process actually draws more flavor out of the ingredients. In addition to convenience, slow cooking also scores high marks for taste and nutrition since the long cooking time allows both flavors and nutrients to concentrate in the food. While the slow cooker was once synonymous with cooking pot roasts and other meat dishes, just as my friend discovered, the Vegetarian cook will find a vast number of ways to use it.
Exploring vegetarian recipes is great simply to spice up the kitchen with something new. Whether you are choosing to eat vegetarian dishes as a permanent diet or as part of a healthier lifestyle, Vegetarian Recipes is packed with ideas to tempt the most committed carnivore.
About the Author
To find out more about the vegetarian lifestyle and more vegetarian recipes visit: http://www.vegetarianfacts.net
Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. And contrary to popular belief, these recipes are full of the taste and enjoyment of many other foods you eat. Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. Such treats as squash with tofu, vegetarian paella, and baked figs with dried fruit and anisette may well convert some confirmed carnivores to part-time vegetarians. Many of these recipes cook faster than those made with meat.
As more people juggle trying to eat healthier with their busy lifestyles, they may find that Vegetarian slow cooking provides an answer. What I like best about slow cooker Vegetarian recipes is that the long, slow-cooking process enriches the flavor of the dish in a way that other cooking methods can't match. The gentle slow-cooking process actually draws more flavor out of the ingredients. In addition to convenience, slow cooking also scores high marks for taste and nutrition since the long cooking time allows both flavors and nutrients to concentrate in the food. While the slow cooker was once synonymous with cooking pot roasts and other meat dishes, just as my friend discovered, the Vegetarian cook will find a vast number of ways to use it.
Exploring vegetarian recipes is great simply to spice up the kitchen with something new. Whether you are choosing to eat vegetarian dishes as a permanent diet or as part of a healthier lifestyle, Vegetarian Recipes is packed with ideas to tempt the most committed carnivore.
About the Author
To find out more about the vegetarian lifestyle and more vegetarian recipes visit: http://www.vegetarianfacts.net
How To Pick Up The Right Dish To Prepare by Jon Caldwell
Cooking refers specially to the preparation of food following recipes by subjecting edible materials to the action of heat. But cooking involves much more. Cooking of food is a science as well as an art and it depends for its success on known and established principles.
In its full sense, cooking means not only the ability to follow recipes, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste.
A factor that should not be disregarded in the problem of food is waste. We should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused, but there is a decided difference between them. Waste, as applied to food and cooking, is something that could be used but is not, whereas refuse is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable for cooking, are refuse.
The base of the pyramid is the "carbohydrate" component. Thus rice, pasta and cereal products should make up the bulk of our food intake. The next tier consists of "protein" products like meat, seafood and soy. Proteins should comprise a proportionately smaller component of our diets than the carbohydrates. The smallest contribution should be from the "fat" group as this is linked to the development bof obesity and heart disease. Vitamins and minerals are trace elements that are found in varying quantities in the various food substances.
More recently, healthy eating advisors advocate the minimum daily consumption of two pieces of fruit and two portions of vegetables. This is to ensure the intake of fiber is adequate for the regulation of bowel movements.
Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.
Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére.
Our forefathers dried meats and seafood into jerky as a matter of necessity, to preserve the food for long periods without refrigeration. Nowadays, we consider jerky as a convenience food, perfect for hikers, campers, or just an easy, non-messy snack. Commercial jerky products come in many flavors with any number of preservatives.
Homemade jerky is easy to make. It can be made from a variety of meats (wild and domestic), poultry and even seafood. By making your own jerky, you not only control the ingredients, you also save money.
About the Author
Jon Caldwell has been an avid lover of baking and cooking recipes. You can find more resources on how to cook better at http://www.RecipeBasics.com
In its full sense, cooking means not only the ability to follow recipes, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste.
A factor that should not be disregarded in the problem of food is waste. We should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused, but there is a decided difference between them. Waste, as applied to food and cooking, is something that could be used but is not, whereas refuse is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable for cooking, are refuse.
The base of the pyramid is the "carbohydrate" component. Thus rice, pasta and cereal products should make up the bulk of our food intake. The next tier consists of "protein" products like meat, seafood and soy. Proteins should comprise a proportionately smaller component of our diets than the carbohydrates. The smallest contribution should be from the "fat" group as this is linked to the development bof obesity and heart disease. Vitamins and minerals are trace elements that are found in varying quantities in the various food substances.
More recently, healthy eating advisors advocate the minimum daily consumption of two pieces of fruit and two portions of vegetables. This is to ensure the intake of fiber is adequate for the regulation of bowel movements.
Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.
Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére.
Our forefathers dried meats and seafood into jerky as a matter of necessity, to preserve the food for long periods without refrigeration. Nowadays, we consider jerky as a convenience food, perfect for hikers, campers, or just an easy, non-messy snack. Commercial jerky products come in many flavors with any number of preservatives.
Homemade jerky is easy to make. It can be made from a variety of meats (wild and domestic), poultry and even seafood. By making your own jerky, you not only control the ingredients, you also save money.
About the Author
Jon Caldwell has been an avid lover of baking and cooking recipes. You can find more resources on how to cook better at http://www.RecipeBasics.com
Tips On South Beach Diet Phase 1 Recipes by Flor Serquina
The South Beach diet is one of the most popular diet plans in the world. There are many diet fanatics who endorse this diet, and these include a handful of celebrities. It has become so popular that many books have been published on how to go about the whole program, including recipes of dishes that those who follow the diet plan can enjoy. This diet program consists of several phases, and among the contents of those books are South Beach diet Phase 1 recipes.
The first phase of the South Beach diet is said to be full of restrictions on the type of food that you can eat. Some of those who went through it will tell you that it is one of the hardest stages of the program. There are some who get discouraged to go through the rest of the plan because the first phase alone is hard to get past by. In order to encourage people to get on with the plan, many South Beach diet Phase 1 recipes have been published not only in books but also in the Internet, which makes it easier for dieters to access.
Tips For Easier Dieting
As you go through this first stage of the plan, here are some tips that can help you with this stage of the diet program:
Make a diary of your experiences with the diet. Write entries daily, stating in detail your feelings and your thoughts about the whole process.
Avoid going to the shopping mall during your Phase 1 stage of the diet. You might end up in the food court and eat everything you can get your hands on. Instead, stay home and eat those meals provided by the South Beach diet Phase 1 recipes.
Restrain yourself from attending those gatherings that will surely serve mountains of food. Believe me, once you lock eyes with the buffet table, you are likely to lose your resolve and forget that you are supposed to be on a strict diet.
Overcoming this first stage of the diet is undeniably difficult. Most of the people who tried it will tell you that their brains are so occupied with thoughts of devouring pizza, ice cream and all the potato chips that they can get. It takes enormous willpower to accomplish this first phase of the plan.
Here is an example a of South Beach diet phase 1 recipe that you can cook and enjoy right in your home.
Tuscan Grilled Steak
Mash 3 large cloves of crushed garlic with 2 teaspoons of extra virgin olive oil in a bowl until it becomes paste. Rub this paste over a 2-pound flank steak, then sprinkle salt and pepper over it. Then grill the steak for about 5-7 minutes until it turns brown. Flip it over and cook the other side for about 5 minutes longer. Wait until the meat turns medium rare.
You can check how cooked the meat is by slicing the meat with a knife. To make sure that is medium rare, remove the meat from the oven when it is a little less cooked that you wish it to be. Cover the meat loosely with foil then let it rest for about 10 minutes. After this, slice meat thinly, and then drizzle with the juices that accumulated from the cooking.
Aside from your own research, it would be useful if you also ask other dieters about the South Beach diet Phase 1 recipes that they are using. They can recommend the most delicious ones from the batch; recipes, which will not make you feel deprived when you eat it because they are as delicious as those dishes that are off limits for you. Be adventurous when it comes to trying out dishes. They might become a staple in your kitchen for a very long time.
About the Author
Visit The-Good-Diet.com for useful information and resources about South Beach diet Phase 1 recipes, diet to control high cholesterol and the GERD diet.
The first phase of the South Beach diet is said to be full of restrictions on the type of food that you can eat. Some of those who went through it will tell you that it is one of the hardest stages of the program. There are some who get discouraged to go through the rest of the plan because the first phase alone is hard to get past by. In order to encourage people to get on with the plan, many South Beach diet Phase 1 recipes have been published not only in books but also in the Internet, which makes it easier for dieters to access.
Tips For Easier Dieting
As you go through this first stage of the plan, here are some tips that can help you with this stage of the diet program:
Make a diary of your experiences with the diet. Write entries daily, stating in detail your feelings and your thoughts about the whole process.
Avoid going to the shopping mall during your Phase 1 stage of the diet. You might end up in the food court and eat everything you can get your hands on. Instead, stay home and eat those meals provided by the South Beach diet Phase 1 recipes.
Restrain yourself from attending those gatherings that will surely serve mountains of food. Believe me, once you lock eyes with the buffet table, you are likely to lose your resolve and forget that you are supposed to be on a strict diet.
Overcoming this first stage of the diet is undeniably difficult. Most of the people who tried it will tell you that their brains are so occupied with thoughts of devouring pizza, ice cream and all the potato chips that they can get. It takes enormous willpower to accomplish this first phase of the plan.
Here is an example a of South Beach diet phase 1 recipe that you can cook and enjoy right in your home.
Tuscan Grilled Steak
Mash 3 large cloves of crushed garlic with 2 teaspoons of extra virgin olive oil in a bowl until it becomes paste. Rub this paste over a 2-pound flank steak, then sprinkle salt and pepper over it. Then grill the steak for about 5-7 minutes until it turns brown. Flip it over and cook the other side for about 5 minutes longer. Wait until the meat turns medium rare.
You can check how cooked the meat is by slicing the meat with a knife. To make sure that is medium rare, remove the meat from the oven when it is a little less cooked that you wish it to be. Cover the meat loosely with foil then let it rest for about 10 minutes. After this, slice meat thinly, and then drizzle with the juices that accumulated from the cooking.
Aside from your own research, it would be useful if you also ask other dieters about the South Beach diet Phase 1 recipes that they are using. They can recommend the most delicious ones from the batch; recipes, which will not make you feel deprived when you eat it because they are as delicious as those dishes that are off limits for you. Be adventurous when it comes to trying out dishes. They might become a staple in your kitchen for a very long time.
About the Author
Visit The-Good-Diet.com for useful information and resources about South Beach diet Phase 1 recipes, diet to control high cholesterol and the GERD diet.
Spices in Filipino Cuisine by Carlo Villamayor
It’s no secret that Filipino cuisine is one of the best in the world, but like any good food, it has to have its secrets. Few people have really mastered authentic Filipino food�"not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.
So what really goes into our food? How do you make your food taste truly Filipino? There’s really no single answer, because no one can define our food�"we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.
So that’s the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common.
Ginger
Ginger is used in most of Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.
Chili
We’re not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautéed shrimp paste), coconut milk, and chopped green chilies.
Garlic and onions
These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it’s well worth the trouble.
Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for sautéing and pickling, but use the white ones for salads and sandwiches. If you’re making rice porridge, top it with chopped green onions for extra spice.
Lemongrass
Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you’re using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you’re in the city and fresh leaves are hard to find.
Pandan
Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino desserts recipes.
Bay leaf
The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you’re ready to serve. However, most people just leave them in and set them aside when eating.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at http://www.kusina.ph/reasons-to-choose-filipino-food/ with food lovers the world over. Bon appetit!
So what really goes into our food? How do you make your food taste truly Filipino? There’s really no single answer, because no one can define our food�"we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.
So that’s the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common.
Ginger
Ginger is used in most of Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.
Chili
We’re not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautéed shrimp paste), coconut milk, and chopped green chilies.
Garlic and onions
These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it’s well worth the trouble.
Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for sautéing and pickling, but use the white ones for salads and sandwiches. If you’re making rice porridge, top it with chopped green onions for extra spice.
Lemongrass
Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you’re using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you’re in the city and fresh leaves are hard to find.
Pandan
Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino desserts recipes.
Bay leaf
The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you’re ready to serve. However, most people just leave them in and set them aside when eating.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at http://www.kusina.ph A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at http://www.kusina.ph/reasons-to-choose-filipino-food/ with food lovers the world over. Bon appetit!
Easy Chicken Recipes- Chicken Recipes For The Lazy Cook. by Susan Rogers
Easy Chicken Recipes- Chicken Recipes For The Lazy Cook.
One of the most versatile meats you can cook with is chicken. It is the main ingredient in so many easy chicken recipes across a huge variety of dishes from many parts of the world.
In this article I will be going over one of the quickest to prepare easy chicken recipes you can get:
Lazy Cook's Chicken Alfredo from Chicken-Recipes-Now.com
Well I guess you could get a lazier version than the one I'll show you here but that would mean buying the Alfredo sauce and it's not hard to make your own. I'm assuming you have the ingredients at home and you are too lazy to go to the shop and buy the premade sauce.
Ingredients:
Chicken breasts- deboned
Fettucine Pasta- enough for approximately 6 people
Parmesan cheese- Approx ½ to ¾ cup depending on how cheesy you like it.
3/4 cup full cream
Olive Oil- a few tablespoons should do.
1/4 cup butter
Salt
Pepper
Instructions:
Slice your chicken breasts into thin bite sized stripes. Start cooking your fettucine as per instructions on pack. Heat up the olive oil in a fry pan then cook the chicken through until brown seasoning it with the salt and pepper while you cook it. Remove from pan once done and put aside on a paper towel to drain a little. In a saucepan add in your butter, parmesan cheese and cream,. Just use a medium heat to melt everything down. Once this is done just add your chicken pieces into the sauce and mix. Drain your noodles and then add your sauce and chicken to them, mix it all together and serve.
About the Author
For more easy chicken recipes and the secrets to cooking better chicken meals go to chicken specialists chicken-recipes-now
One of the most versatile meats you can cook with is chicken. It is the main ingredient in so many easy chicken recipes across a huge variety of dishes from many parts of the world.
In this article I will be going over one of the quickest to prepare easy chicken recipes you can get:
Lazy Cook's Chicken Alfredo from Chicken-Recipes-Now.com
Well I guess you could get a lazier version than the one I'll show you here but that would mean buying the Alfredo sauce and it's not hard to make your own. I'm assuming you have the ingredients at home and you are too lazy to go to the shop and buy the premade sauce.
Ingredients:
Chicken breasts- deboned
Fettucine Pasta- enough for approximately 6 people
Parmesan cheese- Approx ½ to ¾ cup depending on how cheesy you like it.
3/4 cup full cream
Olive Oil- a few tablespoons should do.
1/4 cup butter
Salt
Pepper
Instructions:
Slice your chicken breasts into thin bite sized stripes. Start cooking your fettucine as per instructions on pack. Heat up the olive oil in a fry pan then cook the chicken through until brown seasoning it with the salt and pepper while you cook it. Remove from pan once done and put aside on a paper towel to drain a little. In a saucepan add in your butter, parmesan cheese and cream,. Just use a medium heat to melt everything down. Once this is done just add your chicken pieces into the sauce and mix. Drain your noodles and then add your sauce and chicken to them, mix it all together and serve.
About the Author
For more easy chicken recipes and the secrets to cooking better chicken meals go to chicken specialists chicken-recipes-now
Free Quality Recipes! The Best Free Recipes on the web! by Ian Brinian
Everyone wants that one fabulous recipe for something they can share at a potluck or a party, but where can recipes be found that no one else has? Finding an original recipe online for that romantic dinner or family gathering can be hard. That's why we've created this site full of Free Quality Recipes!
There is one thing that is a give: all people have different taste and preferences. Free Quality Recipes recognizes this fact and represents every kind of food or dish that you could possibly want: from ethnic food to desserts or vegetarian dishes to appetizers, I'm sure we'll have what will satisfy your appetite!
So what makes www.freequaityrecipes.com different from all the other recipe sites on the internet? For starters, my site has always been and always will be totally and absoloutely free! In addition, I will put your needs as a customer and visitor first--no if, ands, or buts! In addition, my site is of exceptional quality. You can search any recipe on the site using many variables: dish type, alphabetically, favorite, etc.!
This site has very user friendly and unrivaled customer tools that increase the benefit of the site. One valuable attribute of this site is the ability to rate a recipe that you have tried! In additon, when looking for a recipe you can automatically email that recipe to whomever you like! Also, you can receive mouth watering recipes instantly by signing up for the email sign-up program? And it's free? You Betcha!
This website is definitley a cook's or food conseuir's absolute favorite and a must visit! But if you're not really into cooking or do not have inclined skills for cooking or preparing food, this site will prove extremely helpful. The straight-forward nature plus the clear and conciseness of the recipes, preparation directions, and the general layout of graphics and information on this site will contribute to a successful and enjoyable experience!
If you're tired of spilling food all over your cookbooks while cooking in the kitchen, we don't blame you at all. That's the nice thing about our Free Quality Recipes. You can just print them out one page at a time for use as you cook. If you spill on it, it's no big deal. You can always print out another.
This site is constantly receiving recipes and listings by the minute! We are busy making sure the site remains user friendly and the best free recipe site on the internet! Just because this site is free, its quality will always be paramount and mandatory!
At Free Quality Recipes, we're dedicated to exceptional customer service. If you want to make a suggestion about the site, we're here for you. Just contact us with your questions or concerns any time. Ask for recipes you want us to post and we'll get Chef Greg on it for you.
No matter what your reason for visiting or using our site, we hope that you find our site excellent for meeting your needs and very pleasant. Our site is always open to all visitor and customers! We hope to see you there soon!
About the Author
when searching the internet or other sources, it appears like it's next to impossible to find a place that offers the kind of recipes that you demand. Of course when you are looking for free and useful recipes, Free Quality Recipes is your solution!
There is one thing that is a give: all people have different taste and preferences. Free Quality Recipes recognizes this fact and represents every kind of food or dish that you could possibly want: from ethnic food to desserts or vegetarian dishes to appetizers, I'm sure we'll have what will satisfy your appetite!
So what makes www.freequaityrecipes.com different from all the other recipe sites on the internet? For starters, my site has always been and always will be totally and absoloutely free! In addition, I will put your needs as a customer and visitor first--no if, ands, or buts! In addition, my site is of exceptional quality. You can search any recipe on the site using many variables: dish type, alphabetically, favorite, etc.!
This site has very user friendly and unrivaled customer tools that increase the benefit of the site. One valuable attribute of this site is the ability to rate a recipe that you have tried! In additon, when looking for a recipe you can automatically email that recipe to whomever you like! Also, you can receive mouth watering recipes instantly by signing up for the email sign-up program? And it's free? You Betcha!
This website is definitley a cook's or food conseuir's absolute favorite and a must visit! But if you're not really into cooking or do not have inclined skills for cooking or preparing food, this site will prove extremely helpful. The straight-forward nature plus the clear and conciseness of the recipes, preparation directions, and the general layout of graphics and information on this site will contribute to a successful and enjoyable experience!
If you're tired of spilling food all over your cookbooks while cooking in the kitchen, we don't blame you at all. That's the nice thing about our Free Quality Recipes. You can just print them out one page at a time for use as you cook. If you spill on it, it's no big deal. You can always print out another.
This site is constantly receiving recipes and listings by the minute! We are busy making sure the site remains user friendly and the best free recipe site on the internet! Just because this site is free, its quality will always be paramount and mandatory!
At Free Quality Recipes, we're dedicated to exceptional customer service. If you want to make a suggestion about the site, we're here for you. Just contact us with your questions or concerns any time. Ask for recipes you want us to post and we'll get Chef Greg on it for you.
No matter what your reason for visiting or using our site, we hope that you find our site excellent for meeting your needs and very pleasant. Our site is always open to all visitor and customers! We hope to see you there soon!
About the Author
when searching the internet or other sources, it appears like it's next to impossible to find a place that offers the kind of recipes that you demand. Of course when you are looking for free and useful recipes, Free Quality Recipes is your solution!
Chettinadu Chicken by Amarnath Prabhakar - http://food-advisor.blogspot.com/
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. The recipe for one of the very popular dishes of this region is below
Chettinadu Chicken Ingredients:
1 Chicken
1 tsp Turmeric powder
1 tsp Cayenne pepper
3/4 Inch piece ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
Black peppercorns
2 Ounces Kurumulaku
2 tbsp Vegetable oil
3/4 Cup peeled and chopped tomatoes
Salt to taste
Cooking Instructions:
- Chop the chicken into pieces.
- Fry chopped onions, ginger and garlic in the vegetable oil.
- Add remaining spices and fry for a few minutes.
- Add tomato pieces and salt. Fry for another 5 minutes.
- Add chicken pieces and mix well to coat them with the gravy.
- Put the lid and simmer the contents for about half an hour.
- The mixture would turn almost dry. Occasionally add a little water if required.
- Chettinad chicken is ready to serve.
For more such recipes from chettinadu region visit http://chettinadufood.blogspot.com/
About the Author
I am a foodie and am passionate about the food we consume. I do not belong to the clan who consume food to live. I live for food!!! I also love goin on long rides and drives, love my wife, my life, my friends and family, you'll see more of me!!!
Chettinadu Chicken Ingredients:
1 Chicken
1 tsp Turmeric powder
1 tsp Cayenne pepper
3/4 Inch piece ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
Black peppercorns
2 Ounces Kurumulaku
2 tbsp Vegetable oil
3/4 Cup peeled and chopped tomatoes
Salt to taste
Cooking Instructions:
- Chop the chicken into pieces.
- Fry chopped onions, ginger and garlic in the vegetable oil.
- Add remaining spices and fry for a few minutes.
- Add tomato pieces and salt. Fry for another 5 minutes.
- Add chicken pieces and mix well to coat them with the gravy.
- Put the lid and simmer the contents for about half an hour.
- The mixture would turn almost dry. Occasionally add a little water if required.
- Chettinad chicken is ready to serve.
For more such recipes from chettinadu region visit http://chettinadufood.blogspot.com/
About the Author
I am a foodie and am passionate about the food we consume. I do not belong to the clan who consume food to live. I live for food!!! I also love goin on long rides and drives, love my wife, my life, my friends and family, you'll see more of me!!!
Common Tips You Can Not Ignore When Making Steak Recipes by Muna wa Wanjiru
Steak is one of the common elements of international cuisine, regardless of its specificity; the only variations are those related to cooking modes and seasonings. The uniqueness of the steak recipes is actually given by that one ingredient that makes a dish different from another one in almost all aspects, since taste change is actually the rule that governs gastronomy in general. Furthermore, dressings, sauces, salads and side dishes contribute to the differentiation of steak recipes; it is one thing to fry beef and serve it as such, and it is something else to add raw vegetables and let them sear together.
Then, we could easily say that beef is to the western world, what lamb is to the eastern one; but steak recipes for such kinds of meat have common points that cannot be ignored. For instance, adding wine when cooking meat is perhaps among the most frequent shortcuts taken to enhance flavor and speed up the tenderizing process of the muscular fiber. Steak recipes that rely on red wine usually require laurel leaves, green and black pepper beans as well as several cloves of fresh garlic. Take one of these ingredients out and the taste will not be the same.
Preparing steak recipes with white dressings is another common element of most cuisines: sour cream, milk and flour are basic ingredients while the spices and the preparation specificity differ. Such steak recipes are ideal for any meat lovers as they can be prepared rare or well done, grilled or broiled. What it truly matters for the success of all steak recipes is the quality of the meat used; hence, fresh meat is definitely preferable to the frozen or semi-processed one. Try cooking the steak recipes at the microwave as little as possible since the flavor is not the same as food prepared directly on the stove or over a coal fire.
As for the possibility of learning new steak recipes, the Internet is probably the most comprehensive source of information since it provides more complex data than any authentic cooking book. When accessing gastronomic pages online, you'll also find some steak recipes specific to other cuisines than the one you are used to; this is a good way of preparing a surprise for the family or a romantic dinner for your partner. Always be careful with the ingredient dosage; generally speaking, all steak recipes indicate the number of people the dish is meant for. If you are fewer than that, try to adjust the spice quantities yourself as they are the most likely to influence flavor.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Recipes, Visit His Site at STEAK RECIPES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Recipes, Visit His Site at STEAK RECIPES
Then, we could easily say that beef is to the western world, what lamb is to the eastern one; but steak recipes for such kinds of meat have common points that cannot be ignored. For instance, adding wine when cooking meat is perhaps among the most frequent shortcuts taken to enhance flavor and speed up the tenderizing process of the muscular fiber. Steak recipes that rely on red wine usually require laurel leaves, green and black pepper beans as well as several cloves of fresh garlic. Take one of these ingredients out and the taste will not be the same.
Preparing steak recipes with white dressings is another common element of most cuisines: sour cream, milk and flour are basic ingredients while the spices and the preparation specificity differ. Such steak recipes are ideal for any meat lovers as they can be prepared rare or well done, grilled or broiled. What it truly matters for the success of all steak recipes is the quality of the meat used; hence, fresh meat is definitely preferable to the frozen or semi-processed one. Try cooking the steak recipes at the microwave as little as possible since the flavor is not the same as food prepared directly on the stove or over a coal fire.
As for the possibility of learning new steak recipes, the Internet is probably the most comprehensive source of information since it provides more complex data than any authentic cooking book. When accessing gastronomic pages online, you'll also find some steak recipes specific to other cuisines than the one you are used to; this is a good way of preparing a surprise for the family or a romantic dinner for your partner. Always be careful with the ingredient dosage; generally speaking, all steak recipes indicate the number of people the dish is meant for. If you are fewer than that, try to adjust the spice quantities yourself as they are the most likely to influence flavor.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Recipes, Visit His Site at STEAK RECIPES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Recipes, Visit His Site at STEAK RECIPES
Vegetarian Recipes that Will Make Your Taste Buds Desire More With Each Bite by Muna wa Wanjiru
The art of cooking encompasses many different types of foods from a variety of countries. Each of these countries that you will find recipes for has an interesting way of cooking these foods. The numerous ways that you can cook vegetables will also be documented in the various vegetarian recipes that you can find.
These recipes will show you the different ingredients that you will need to make starters, appetizers, main course dishes, side dishes, salads, vegetarian pastas and lasagnas. You can also find many interesting desserts and drinks which are ideal for use in everyday living as well as for those of you who are on a diet.
When you look at these many vegetarian recipes you will see there are various vegetables that you can use. For the most part these items will not be too difficult or expensive to find. The kitchen implements can be ones that you already have. Here you may have to do some improvising to get the results that the vegetarian recipes indicate.
A few of the vegetarian recipes that you will find will help you to cut down on cholesterol producing meats by showing you vegetable alternates. These alternates will be used in some of the vegetarian recipes which are available.
You will also find great tasting vegetarian recipes which will show you some interesting various on the main dish of any meal. These will be ones that you have at some point heard of. You should see about trying ones of these just to see how the flavor explodes on your taste buds.
The internet will be a great source of vegetarian recipes that you can easily try out. The added advantage is that you will be able to look for these various recipes from a number of different countries. Your cook books and specialty vegetarian recipe cook books are another source that you can use to look for the different vegetarian recipes that you are planning on making.
To provide you with an idea of the different foods that you can find with regards to a vegetarian way of life here are a few recipe names. Bharta which is a smoked eggplant dish which originates in Punjab, India. Cabbage rolls are another interesting variation that you will find being translated into the vegetarian side of cooking.
Here the cabbages are stuffed with tasty vegetables of your choice rather than meat. Some of the vegetarian recipes that you will find will deal with providing you with ways of making lasagnas, pastas, pizzas and even mock meat dishes like vegetarian Shepherd’s Pie.
As you look through the many pages of cook books you will see that going vegetarian does not mean that you are sacrificing tasty foods. On the contrary you will find that most of the vegetarian recipes are a source of filling foods that will make your taste buds desire more with each bite.
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Recipes, Visit His Site at VEGETARIAN RECIPES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Recipes, Visit His Site at VEGETARIAN RECIPES
These recipes will show you the different ingredients that you will need to make starters, appetizers, main course dishes, side dishes, salads, vegetarian pastas and lasagnas. You can also find many interesting desserts and drinks which are ideal for use in everyday living as well as for those of you who are on a diet.
When you look at these many vegetarian recipes you will see there are various vegetables that you can use. For the most part these items will not be too difficult or expensive to find. The kitchen implements can be ones that you already have. Here you may have to do some improvising to get the results that the vegetarian recipes indicate.
A few of the vegetarian recipes that you will find will help you to cut down on cholesterol producing meats by showing you vegetable alternates. These alternates will be used in some of the vegetarian recipes which are available.
You will also find great tasting vegetarian recipes which will show you some interesting various on the main dish of any meal. These will be ones that you have at some point heard of. You should see about trying ones of these just to see how the flavor explodes on your taste buds.
The internet will be a great source of vegetarian recipes that you can easily try out. The added advantage is that you will be able to look for these various recipes from a number of different countries. Your cook books and specialty vegetarian recipe cook books are another source that you can use to look for the different vegetarian recipes that you are planning on making.
To provide you with an idea of the different foods that you can find with regards to a vegetarian way of life here are a few recipe names. Bharta which is a smoked eggplant dish which originates in Punjab, India. Cabbage rolls are another interesting variation that you will find being translated into the vegetarian side of cooking.
Here the cabbages are stuffed with tasty vegetables of your choice rather than meat. Some of the vegetarian recipes that you will find will deal with providing you with ways of making lasagnas, pastas, pizzas and even mock meat dishes like vegetarian Shepherd’s Pie.
As you look through the many pages of cook books you will see that going vegetarian does not mean that you are sacrificing tasty foods. On the contrary you will find that most of the vegetarian recipes are a source of filling foods that will make your taste buds desire more with each bite.
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Recipes, Visit His Site at VEGETARIAN RECIPES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Recipes, Visit His Site at VEGETARIAN RECIPES
Quality Recipes | Free Recipes | Easy Recipes by Ian Brinian
Free Quality Recipes! The best and most diverse collection of recipes on the internet!
There is one definite fact in life--all people are different. But despite our differences, everyone can agree on this premise: quality food is better to eat than food that isn't quality. All share this view--no matter age, race, location, etc.!
But, people do posses opinions and ideas that are different for deciding on what qualifies as quality food. In short, people have different taste. Some believe spanish rice is the best food available while others think oyster bienville is of superior quality. Moreover, tastes have been known to change!
So, where can you to find all kinds of recipes that will satisfy everyone's tastes? Are there sites or printed articles that has this extensive information? After looking and finding specialty websites and other sources that reflect only one kind of tastes, what do you do?
I have produced a site that will take the worry out of searching for a site or sites that will supply all the diverse recipes and food realted information that your taste buds demand! My site, www.freequalityrecipes.com, definitely contains the variety and quality that can appease the most pickiest eater!
The site also has has graphics and customer service tools that are second to none! When visiting and using this site, you will find that everything about it is customer / user oriented--it's here to serve you!
The outstanding customer service tools that are available for you to use is remarkable! When you visit the site, you can find that you can search for a recipe via a search bar, alphabetically, or by topic. Moreover, you can list all the recipes and cooking/preparing directions you want! Furthermore, you have the ability to rate recipes after you use them! You can even have newly listed recipes emailed to you or send recipes automatically to your friends! Wow!
Customer Service: It counts the most and what keeps you coming back!
My site definitely has alot to offer all that visit and use its services. Of course, the site owner's (me) attention and dedications to customer service has to be the overwhelming best aspect of this site! I will do my best to provide a site that will ensure your visit will be productive and enjoyable! If you want to contact me regarding the site, please feel free to do so. I hope you visit my site soon and think it's excellent! Have a nice day!
About the Author
When looking for great recipes that match your taste, why settle for something that will leave you unsatisfied? If you have a choice, why not get the best free great recipes available?
There is one definite fact in life--all people are different. But despite our differences, everyone can agree on this premise: quality food is better to eat than food that isn't quality. All share this view--no matter age, race, location, etc.!
But, people do posses opinions and ideas that are different for deciding on what qualifies as quality food. In short, people have different taste. Some believe spanish rice is the best food available while others think oyster bienville is of superior quality. Moreover, tastes have been known to change!
So, where can you to find all kinds of recipes that will satisfy everyone's tastes? Are there sites or printed articles that has this extensive information? After looking and finding specialty websites and other sources that reflect only one kind of tastes, what do you do?
I have produced a site that will take the worry out of searching for a site or sites that will supply all the diverse recipes and food realted information that your taste buds demand! My site, www.freequalityrecipes.com, definitely contains the variety and quality that can appease the most pickiest eater!
The site also has has graphics and customer service tools that are second to none! When visiting and using this site, you will find that everything about it is customer / user oriented--it's here to serve you!
The outstanding customer service tools that are available for you to use is remarkable! When you visit the site, you can find that you can search for a recipe via a search bar, alphabetically, or by topic. Moreover, you can list all the recipes and cooking/preparing directions you want! Furthermore, you have the ability to rate recipes after you use them! You can even have newly listed recipes emailed to you or send recipes automatically to your friends! Wow!
Customer Service: It counts the most and what keeps you coming back!
My site definitely has alot to offer all that visit and use its services. Of course, the site owner's (me) attention and dedications to customer service has to be the overwhelming best aspect of this site! I will do my best to provide a site that will ensure your visit will be productive and enjoyable! If you want to contact me regarding the site, please feel free to do so. I hope you visit my site soon and think it's excellent! Have a nice day!
About the Author
When looking for great recipes that match your taste, why settle for something that will leave you unsatisfied? If you have a choice, why not get the best free great recipes available?
Healthy Meat Substitutes that Will Allow You to Enjoy the Delightful Flavor of Meat by Muna wa Wanjiru
When the pangs of hunger strike you, you will generally start looking for delicious food to start satisfying these hunger pangs. To satisfy this need you have a range of different foods that you can try. These will include fruits, fast foods, cereals, meats, vegetables and meat substitutes.
Before you start wondering what the term meat substitutes mean we shall try to explain this in a few simple words. Meat substitutes are vegetable and sometimes grains which are made to look and taste like various types of meats. The most commonly known meat substitutes are soy meat and tofu.
With these two vegetable products you will find that it is possible to have a nutritious meal that will provide you with the same food values as eating meat. Besides being able to choose from these vegetables you can see about mixing other vegetables and pulses together in order to form your own types of meat replacements.
The pulses that you can use will include lentils, chick peas, among others. You can also buy certain types of meat substitutes. One of these is called surimi. Surimi is a mixture of hashed fish and flavorings. This is then shaped into a form of meat. The usual purpose of this meat substitute is as a replacement for crab meat.
Currently when you look for information about different types of meat substitutes you will find that while tofu and soy based foods there are others. These will include rice, tempeh, mushrooms, textured vegetable protein - otherwise called TVP - and seitan to name but a few.
Having found all of this information you should understand for these meat substitutes to taste delicious you will need to add some spices and marinades. These should be mixed into these meatless meats in the same manner that you would marinade meats. After you have mixed the meat substitutes in the manner that you want you can cook it so that it looks and tastes like chicken, pork, beef, tuna, turkey or any other type of meat.
Before you decide to buy any of the available meat substitutes you may want to see what sort of healthy recipes you can find for these vegetable based meats. You should also look in various cookery books for a variety of different countries.
In these different recipes for meat substitutes you will find tofu burgers, lentil patties, chick peas - or garbanzo beans - burgers, tempeh crisps, beef seitan, crab cakes made from okra, mushroom steaks, vegetable oat burgers and many others.
As you see while eating meats can be wonderful there are plenty of foods in the vegetable range which you can eat. These healthy meat substitutes will allow you to enjoy the delightful flavor of meat without any of the resulting health problems.
Muna wa Wanjiru is an Internet Marketing Expert and Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Meat Substitutes, Visit His Site at MEAT SUBSTITUTES
About the Author
Muna wa Wanjiru is an Internet Marketing Expert and Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Meat Substitutes, Visit His Site at MEAT SUBSTITUTES
Before you start wondering what the term meat substitutes mean we shall try to explain this in a few simple words. Meat substitutes are vegetable and sometimes grains which are made to look and taste like various types of meats. The most commonly known meat substitutes are soy meat and tofu.
With these two vegetable products you will find that it is possible to have a nutritious meal that will provide you with the same food values as eating meat. Besides being able to choose from these vegetables you can see about mixing other vegetables and pulses together in order to form your own types of meat replacements.
The pulses that you can use will include lentils, chick peas, among others. You can also buy certain types of meat substitutes. One of these is called surimi. Surimi is a mixture of hashed fish and flavorings. This is then shaped into a form of meat. The usual purpose of this meat substitute is as a replacement for crab meat.
Currently when you look for information about different types of meat substitutes you will find that while tofu and soy based foods there are others. These will include rice, tempeh, mushrooms, textured vegetable protein - otherwise called TVP - and seitan to name but a few.
Having found all of this information you should understand for these meat substitutes to taste delicious you will need to add some spices and marinades. These should be mixed into these meatless meats in the same manner that you would marinade meats. After you have mixed the meat substitutes in the manner that you want you can cook it so that it looks and tastes like chicken, pork, beef, tuna, turkey or any other type of meat.
Before you decide to buy any of the available meat substitutes you may want to see what sort of healthy recipes you can find for these vegetable based meats. You should also look in various cookery books for a variety of different countries.
In these different recipes for meat substitutes you will find tofu burgers, lentil patties, chick peas - or garbanzo beans - burgers, tempeh crisps, beef seitan, crab cakes made from okra, mushroom steaks, vegetable oat burgers and many others.
As you see while eating meats can be wonderful there are plenty of foods in the vegetable range which you can eat. These healthy meat substitutes will allow you to enjoy the delightful flavor of meat without any of the resulting health problems.
Muna wa Wanjiru is an Internet Marketing Expert and Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Meat Substitutes, Visit His Site at MEAT SUBSTITUTES
About the Author
Muna wa Wanjiru is an Internet Marketing Expert and Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Meat Substitutes, Visit His Site at MEAT SUBSTITUTES
Top 10 Fruits in Filipino Cuisine by Carlo Villamayor
If there’s one thing Filipinos are blessed with, it’s the abundance of tropical fruits in the country. We literally have hundreds of species of fruit, most of them edible and many a vital part of Filipino food and culture. You may not see a lot of them if you’re in the city, but take a drive in the provinces and you’ll see miles and miles of fruit plantations.
Many of our fruits are considered exotic and valuable in other countries, so we’re lucky to have them in our own backyard. If the only fruits you know are apples and oranges, it’s time you broadened your palate. Here are ten of the best fruits in Filipino cuisine.
1. Mangoes
The ubiquitous national symbol of the Philippines, the mango is known for its sweet, tart flavor and juicy flesh. Guimaras mangoes are said to be the sweetest in the world, although the Davao and Zambales varieties are in close contention. If you’re not into sweets, green mangoes might be more to your tastes. Filipinos are the only people who eat mangoes raw�"usually with bagoong (shrimp paste), salt, or sugar.
2. Bananas
Philippine bananas can be eaten by themselves or used in cooking, usually for snacks (turon and banana cue) or Filipino desserts recipes (banana cake, pancakes). There are several varieties, from the finger-sized senoritas to the large, spotted Cavendish. The saba bananas, more correctly called plantains, are thicker and often used with soups and meat dishes.
3. Pineapples
Like mangoes, Philippine pineapples are unrivaled when it comes to taste and quality. They’re said to be infinitely sweeter than Hawaiian or Australian pineapples, which are more popular outside the country. While it’s generally sold neatly peeled and sliced, Filipinos consider it a waste of perfectly good flesh. What they do is peel it as thinly as possible and painstakingly take out each ‘eye,’ so that all of the flesh stays intact.
4. Papaya
This is one of the most widely grown fruits in the country; many people even have trees in their own backyards. Although not as sweet as mangoes or bananas, they’re one of the old-time favorites simply because they’re there all year. Ripe papayas are best eaten fresh and chilled, while semi-ripe ones are often sold with a salt and vinegar dip. Raw green ones are used in many Filipino food recipes, such as tinola (chicken stew) and atsara (pickled salad).
5. Langka
Langka or jackfruit is far from inviting on the outside, with its large, irregular body (it’s the largest tree-grown fruit in the world) and its thick, spiky shell. Outside Asia, it’s usually sold canned and in syrup, but most locals will tell you it’s best eaten fresh. The flesh is sweet and chewy, and the seeds are soft and slightly sticky. Langka seeds are used in many Filipino recipes, often cooked in coconut milk and mixed with meat, vegetables or other spices.
6. Coconut
People like to joke that no part of the coconut tree goes to waste, from the roots to the tips of the leaves. But the fruit is no doubt the most versatile part of all�"you can eat it fresh, drink its juice, recycle the husk, and cook with both the milk and the flesh. Coconut cream or gata is practically a staple in Filipino cooking recipes, particularly in Bicolano cuisine where it’s often used with chili.
7. Watermelon
Watermelons are said to be the ultimate summer fruit. The cool, sweet juice and crunchy flesh make it a popular dessert on hot days. Eat it in fresh wedges or use it to make a nice summer cocktail. Red watermelons are the most popular variety, but yellow watermelon is also remarkably sweet and definitely worth a try.
8. Calamansi
Fondly called the Philippine lemon, calamansi is often considered a vegetable because of its wide use in Filipino viands and meat dishes. It’s extremely easy to grow�"most households have a calamansi bush in their garden�"and can be used in practically every dish. Use it to season chicken and pork, fix quick sauces, or flavor up your tea.
9. Avocado
Avocados go for up to $2 (P100) apiece in the U.S., whereas in the Philippines you can get at least three large pieces with the same value. This sweet, fleshy fruit is currently all the rage in Western countries because of its newfound health benefits�"it’s rich in potassium, and vitamins B, E and K. Kids like to eat this sweet, fleshy fruit sweetened with milk or sugar; others use it in shakes, salads and desserts.
10. Durian
Durian is one of those fruits you either love or hate. Many people are put off by its foul odor, but once you get past that, the sweet, chewy flesh is more than rewarding. It’s one of the most valuable tropical fruits; it’s fairly expensive even in the local market. It is usually eaten fresh, but many stores sell durian shakes, durian candy, and even durian ice cream.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Many of our fruits are considered exotic and valuable in other countries, so we’re lucky to have them in our own backyard. If the only fruits you know are apples and oranges, it’s time you broadened your palate. Here are ten of the best fruits in Filipino cuisine.
1. Mangoes
The ubiquitous national symbol of the Philippines, the mango is known for its sweet, tart flavor and juicy flesh. Guimaras mangoes are said to be the sweetest in the world, although the Davao and Zambales varieties are in close contention. If you’re not into sweets, green mangoes might be more to your tastes. Filipinos are the only people who eat mangoes raw�"usually with bagoong (shrimp paste), salt, or sugar.
2. Bananas
Philippine bananas can be eaten by themselves or used in cooking, usually for snacks (turon and banana cue) or Filipino desserts recipes (banana cake, pancakes). There are several varieties, from the finger-sized senoritas to the large, spotted Cavendish. The saba bananas, more correctly called plantains, are thicker and often used with soups and meat dishes.
3. Pineapples
Like mangoes, Philippine pineapples are unrivaled when it comes to taste and quality. They’re said to be infinitely sweeter than Hawaiian or Australian pineapples, which are more popular outside the country. While it’s generally sold neatly peeled and sliced, Filipinos consider it a waste of perfectly good flesh. What they do is peel it as thinly as possible and painstakingly take out each ‘eye,’ so that all of the flesh stays intact.
4. Papaya
This is one of the most widely grown fruits in the country; many people even have trees in their own backyards. Although not as sweet as mangoes or bananas, they’re one of the old-time favorites simply because they’re there all year. Ripe papayas are best eaten fresh and chilled, while semi-ripe ones are often sold with a salt and vinegar dip. Raw green ones are used in many Filipino food recipes, such as tinola (chicken stew) and atsara (pickled salad).
5. Langka
Langka or jackfruit is far from inviting on the outside, with its large, irregular body (it’s the largest tree-grown fruit in the world) and its thick, spiky shell. Outside Asia, it’s usually sold canned and in syrup, but most locals will tell you it’s best eaten fresh. The flesh is sweet and chewy, and the seeds are soft and slightly sticky. Langka seeds are used in many Filipino recipes, often cooked in coconut milk and mixed with meat, vegetables or other spices.
6. Coconut
People like to joke that no part of the coconut tree goes to waste, from the roots to the tips of the leaves. But the fruit is no doubt the most versatile part of all�"you can eat it fresh, drink its juice, recycle the husk, and cook with both the milk and the flesh. Coconut cream or gata is practically a staple in Filipino cooking recipes, particularly in Bicolano cuisine where it’s often used with chili.
7. Watermelon
Watermelons are said to be the ultimate summer fruit. The cool, sweet juice and crunchy flesh make it a popular dessert on hot days. Eat it in fresh wedges or use it to make a nice summer cocktail. Red watermelons are the most popular variety, but yellow watermelon is also remarkably sweet and definitely worth a try.
8. Calamansi
Fondly called the Philippine lemon, calamansi is often considered a vegetable because of its wide use in Filipino viands and meat dishes. It’s extremely easy to grow�"most households have a calamansi bush in their garden�"and can be used in practically every dish. Use it to season chicken and pork, fix quick sauces, or flavor up your tea.
9. Avocado
Avocados go for up to $2 (P100) apiece in the U.S., whereas in the Philippines you can get at least three large pieces with the same value. This sweet, fleshy fruit is currently all the rage in Western countries because of its newfound health benefits�"it’s rich in potassium, and vitamins B, E and K. Kids like to eat this sweet, fleshy fruit sweetened with milk or sugar; others use it in shakes, salads and desserts.
10. Durian
Durian is one of those fruits you either love or hate. Many people are put off by its foul odor, but once you get past that, the sweet, chewy flesh is more than rewarding. It’s one of the most valuable tropical fruits; it’s fairly expensive even in the local market. It is usually eaten fresh, but many stores sell durian shakes, durian candy, and even durian ice cream.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
The Truth About Easy Vegetarian Recipes by Diana Pells
There has been much talk about new vegetarians and critics about finding an easy vegetarian recipe. In some cases, the need to find an easy vegetarian recipe is motivated not just by the need to really find one but to satisfy curiosity as well. Is there really such a thing as an easy vegetarian recipe?
The Value of Cooking at Home
Some new vegetarians may be tempted to easily buy take outs at vegetarian restaurants. Most of us know however that there are great advantages to cooking meals at home. Home cooked meals are almost always cheaper to prepare and have the additional benefit of binding members of a family in a comfortable atmosphere. One other major plus factor for you as a vegetarian is that you are 100% sure of the cleanliness of your vegetables and what exactly goes into a dish.
Knowing What Type You Belong To
The first step to finding the right easy vegetarian recipe to cook and serve is to find out what type of vegetarian you are and the people you are going to cook for. The most common type of vegetarian is the lacto-ovo-vegetarians who eat vegetables, fruits, eggs and dairy products. A lacto vegetarian eats the same kinds of food except for the eggs.
If you are a vegan type of vegetarian, then you would probably want to do away with any animal meat and animal-based food in your easy vegetarian recipe. There are other kinds of vegetarians but these are the most common. Once you know where you, your family and your friends belong to, finding an easy vegetarian recipe will be easier.
The Recipe Myth
A common misconception with vegetarian recipes is that they are complicated to prepare. Since most vegetarians also lead busy lives, this may seem discouraging. There is however no truth to this common belief. In fact, some vegetarian recipes are the easiest to prepare.
Some vegans for example simply puree or blend fruits and vegetables for truly fresh and satisfying fibrous meals. Less strict vegetarians however also have a variety of choices. For lacto-ovo-vegetarians for example the only thing that needs to be omitted are meat products and meat based products. This means that you can basically sauté or steam anything you like as long as there isn't any meat in it. For a truly substantial, tasty and healthy easy vegetarian recipe, you can substitute meat with tofu, beans, legumes and nuts.
Stocking
It is advisable for vegetarians to stock variety of fruits, vegetables, grains and dairy products at home. Aside from the usual fruits and vegetables, you can also stock up on spices, seeds, olive oil, pasta, rice, cereal and noodles. Just imagine what you can cook up even with just these basic ingredients. An easy vegetarian recipe can be as convenient as sautéing some vegetables, spices, beans, tomato sauce and topping it on rice.
Washing
One thing you have to remember about any easy vegetarian recipe is that you have to properly wash and clean all of your fruits and vegetables even those with inedible peelings. Most of these food items have changed hands so often before reaching you that they're bound to carry some dirt or bacteria. Wash your food with running water and use a brush for fruits and vegetables with dimpled, corrugated or hard skins.
About the Author
Enjoy the benefits of a vegetarian diet. Learn how to become a vegetarian with some of the tastiest easy vegetarian recipe for you.
The Value of Cooking at Home
Some new vegetarians may be tempted to easily buy take outs at vegetarian restaurants. Most of us know however that there are great advantages to cooking meals at home. Home cooked meals are almost always cheaper to prepare and have the additional benefit of binding members of a family in a comfortable atmosphere. One other major plus factor for you as a vegetarian is that you are 100% sure of the cleanliness of your vegetables and what exactly goes into a dish.
Knowing What Type You Belong To
The first step to finding the right easy vegetarian recipe to cook and serve is to find out what type of vegetarian you are and the people you are going to cook for. The most common type of vegetarian is the lacto-ovo-vegetarians who eat vegetables, fruits, eggs and dairy products. A lacto vegetarian eats the same kinds of food except for the eggs.
If you are a vegan type of vegetarian, then you would probably want to do away with any animal meat and animal-based food in your easy vegetarian recipe. There are other kinds of vegetarians but these are the most common. Once you know where you, your family and your friends belong to, finding an easy vegetarian recipe will be easier.
The Recipe Myth
A common misconception with vegetarian recipes is that they are complicated to prepare. Since most vegetarians also lead busy lives, this may seem discouraging. There is however no truth to this common belief. In fact, some vegetarian recipes are the easiest to prepare.
Some vegans for example simply puree or blend fruits and vegetables for truly fresh and satisfying fibrous meals. Less strict vegetarians however also have a variety of choices. For lacto-ovo-vegetarians for example the only thing that needs to be omitted are meat products and meat based products. This means that you can basically sauté or steam anything you like as long as there isn't any meat in it. For a truly substantial, tasty and healthy easy vegetarian recipe, you can substitute meat with tofu, beans, legumes and nuts.
Stocking
It is advisable for vegetarians to stock variety of fruits, vegetables, grains and dairy products at home. Aside from the usual fruits and vegetables, you can also stock up on spices, seeds, olive oil, pasta, rice, cereal and noodles. Just imagine what you can cook up even with just these basic ingredients. An easy vegetarian recipe can be as convenient as sautéing some vegetables, spices, beans, tomato sauce and topping it on rice.
Washing
One thing you have to remember about any easy vegetarian recipe is that you have to properly wash and clean all of your fruits and vegetables even those with inedible peelings. Most of these food items have changed hands so often before reaching you that they're bound to carry some dirt or bacteria. Wash your food with running water and use a brush for fruits and vegetables with dimpled, corrugated or hard skins.
About the Author
Enjoy the benefits of a vegetarian diet. Learn how to become a vegetarian with some of the tastiest easy vegetarian recipe for you.
Tips And Suggestions Of Ingredients For The Making Of Perfect Steak Marinates by Muna wa Wanjiru
Cuisines from all over the world rely on a diversity of steak marinades to prepare meat for cooking. Wine, vinegar, lime juice or other acid ingredients are used to tenderize the texture of red meats: pork, veal, beef, lamb and venison. However, tenderizing is not the only great advantage of steak marinades, they also add up to the taste richness and make the dish twice more savory. Furthermore, given the fact that the alternative for marinade is either meat pounding or cooking it for hours on end until it gets soft enough to be stabbed with the fork, marinating remains the least time-consuming solution.
Regardless of which combination of ingredients you choose for the steak marinades, the important part is to leave the meat covered in the solution for at least six hours; the most advisable thing to do under the circumstances is to actually let it marinate over night. Here are some further tips and suggestions of ingredients for the making of perfect steak marinates; yet, mention must be made first that very often, creativity can help you improvise some wonderful recipes too, therefore, personal contribution should not be ignored either.
Let's start by saying that at the basis of all steak marinades lies an acid ingredient which prevails in the composition: the most commonly used are vinegar, wine and lime juice. When it comes to vinegar, the best suggestion is to use a balsamic type that has the most pleasant flavor of all; then, red wine always works best than white wine too. The former is indicated for red meats while the latter for poultry only. Steak marinades also rely on a little oil added to the composition, and there are free variations here too: vegetable oil would be the general solution, however olive oil or peanut oil are also valid options.
Spices are next on the list for cooking steak marinades, and here improvisation works at its best. There are certain ones that are an absolute must like pepper and chilly, but for some very special dishes variations include cinnamon powder, garlic powder, ginger and so on. Instead of garlic powder, it is often recommended to use fresh cloves, not only for the natural flavor, as for the fact that a lot from the powder form consists of additives and taste enhancers. Various steak marinades are also include soy sauce, mustard or Dijon sauce as well, but in small quantities no larger than two teaspoonfuls.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Marinades, Visit His Site at STEAK MARINADES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Marinades, Visit His Site at STEAK MARINADES
Regardless of which combination of ingredients you choose for the steak marinades, the important part is to leave the meat covered in the solution for at least six hours; the most advisable thing to do under the circumstances is to actually let it marinate over night. Here are some further tips and suggestions of ingredients for the making of perfect steak marinates; yet, mention must be made first that very often, creativity can help you improvise some wonderful recipes too, therefore, personal contribution should not be ignored either.
Let's start by saying that at the basis of all steak marinades lies an acid ingredient which prevails in the composition: the most commonly used are vinegar, wine and lime juice. When it comes to vinegar, the best suggestion is to use a balsamic type that has the most pleasant flavor of all; then, red wine always works best than white wine too. The former is indicated for red meats while the latter for poultry only. Steak marinades also rely on a little oil added to the composition, and there are free variations here too: vegetable oil would be the general solution, however olive oil or peanut oil are also valid options.
Spices are next on the list for cooking steak marinades, and here improvisation works at its best. There are certain ones that are an absolute must like pepper and chilly, but for some very special dishes variations include cinnamon powder, garlic powder, ginger and so on. Instead of garlic powder, it is often recommended to use fresh cloves, not only for the natural flavor, as for the fact that a lot from the powder form consists of additives and taste enhancers. Various steak marinades are also include soy sauce, mustard or Dijon sauce as well, but in small quantities no larger than two teaspoonfuls.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Marinades, Visit His Site at STEAK MARINADES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Marinades, Visit His Site at STEAK MARINADES
Top Secret Recipes - Top Secret Recipes Revealed by IBAH
Finally, learn how to make the top secret recipes that have been guarded by the resaurants. There is no better feeling than to make something special for everyone and they all ask you how you made it. Stop waiting in line at your favorite dining places and learn the recipe yourself and save money by making it at home.
By getting these top secret recipes you will save time and money. The average family eats out at a restaurant at least 3 times per week. Think if you could make those delicious meals right at home. Now you will not have to pile into the car and drive and then wait for dinner. You can make everything at home at a fraction of the cost.
Uncover the cooking techniques of world class chefs and learn how their top secret recipes always get a smile. This is one of the best ways to save money on food because you won't have to pay the price at the restaurant which is usually two times the price of what the food actually costs. With these top secret recipes you can also be a hit at any party.
Everyone will begin to ask you how you made that amazing dish at Thanksgiving, Christmas, or whatever other holiday that involves food. You can now get excited about cooking something for everyone because with your top secret recipes list it will certainly be a good dish.
The top secret recipes list has recipes from all of the top name restaurants in the nation. Learn these recipe secrets and become a great chef while saving money on eating out.
About the Author
Visit Top Secret Recipes
By getting these top secret recipes you will save time and money. The average family eats out at a restaurant at least 3 times per week. Think if you could make those delicious meals right at home. Now you will not have to pile into the car and drive and then wait for dinner. You can make everything at home at a fraction of the cost.
Uncover the cooking techniques of world class chefs and learn how their top secret recipes always get a smile. This is one of the best ways to save money on food because you won't have to pay the price at the restaurant which is usually two times the price of what the food actually costs. With these top secret recipes you can also be a hit at any party.
Everyone will begin to ask you how you made that amazing dish at Thanksgiving, Christmas, or whatever other holiday that involves food. You can now get excited about cooking something for everyone because with your top secret recipes list it will certainly be a good dish.
The top secret recipes list has recipes from all of the top name restaurants in the nation. Learn these recipe secrets and become a great chef while saving money on eating out.
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Visit Top Secret Recipes
How To Make Great Tasting Vegetarian Soup Recipes by Muna wa Wanjiru
Soup is known to be a comfort food. Besides eating soup to get well or even to take the place of a meal when you are too lazy, you will find these soups are a delicious in so many ways. For the lovers of vegetables you will find that you can make great tasting vegetarian soup recipes.
You will find these myriad vegetarian soup recipes on the internet and also from cookery books that have soups listed down. Each of these soup recipes has lots of interesting ingredients and ways of making the soup.
The different types of vegetarian soup recipes will allow you to have a meal or a starter that is both filling as it is nutritious. You can find a great quantity of these recipes on the internet. For instance you can see how to make a soup like a black and red bean soup.
In this soup you will find that red and black beans are used together with chili powder and vegetable broth. The entire dish is simmered until you have a soup that is rich in flavor as the beans are soft enough to eat along with the broth.
For a fully vegetarian soup you can see about trying one of the vegetarian soup recipes that includes only fresh vegetables that complement each other. One such recipe for soups is that of a Butternut squash soup. In this soup you will find a mixture of vegetables that all contribute towards the taste. For instance you will see there are vegetables like celery, onions, butternut squash, potatoes, and carrots.
These vegetables and spices are left to slowly blend together as the soup simmers over the fire. You will find that you can also look for international style vegetarian soup recipes. These will include ones like a Thai peanut soup, Mega Veggie Soup and Brazilian black bean soup among many others.
In all of these vegetarian soup recipes you will find that you have the chance of adding or changing the ingredients which are provided on the recipes. You can by this method make these soups taste different.
While you may initially feel that any type of soup will not fill you up there are many exceptions to this rule. You can also find interesting vegetarian soup recipes which will provide you with a hint of meat in the soup for added flavoring and chunky texture.
The various vegetarian soup recipes that you can look through will provide you with the tools that you need to make delicious tasting side dishes, starter courses and very filling main meal dishes. The sheer variety of vegetarian soup recipes will allow you to expand the ever growing collection of recipes that you can collect for a complete vegetarian diet and lifestyle.
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Soup Recipes, Visit His Site at VEGETARIAN SOUP RECIPES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Soup Recipes, Visit His Site at VEGETARIAN SOUP RECIPES
You will find these myriad vegetarian soup recipes on the internet and also from cookery books that have soups listed down. Each of these soup recipes has lots of interesting ingredients and ways of making the soup.
The different types of vegetarian soup recipes will allow you to have a meal or a starter that is both filling as it is nutritious. You can find a great quantity of these recipes on the internet. For instance you can see how to make a soup like a black and red bean soup.
In this soup you will find that red and black beans are used together with chili powder and vegetable broth. The entire dish is simmered until you have a soup that is rich in flavor as the beans are soft enough to eat along with the broth.
For a fully vegetarian soup you can see about trying one of the vegetarian soup recipes that includes only fresh vegetables that complement each other. One such recipe for soups is that of a Butternut squash soup. In this soup you will find a mixture of vegetables that all contribute towards the taste. For instance you will see there are vegetables like celery, onions, butternut squash, potatoes, and carrots.
These vegetables and spices are left to slowly blend together as the soup simmers over the fire. You will find that you can also look for international style vegetarian soup recipes. These will include ones like a Thai peanut soup, Mega Veggie Soup and Brazilian black bean soup among many others.
In all of these vegetarian soup recipes you will find that you have the chance of adding or changing the ingredients which are provided on the recipes. You can by this method make these soups taste different.
While you may initially feel that any type of soup will not fill you up there are many exceptions to this rule. You can also find interesting vegetarian soup recipes which will provide you with a hint of meat in the soup for added flavoring and chunky texture.
The various vegetarian soup recipes that you can look through will provide you with the tools that you need to make delicious tasting side dishes, starter courses and very filling main meal dishes. The sheer variety of vegetarian soup recipes will allow you to expand the ever growing collection of recipes that you can collect for a complete vegetarian diet and lifestyle.
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Soup Recipes, Visit His Site at VEGETARIAN SOUP RECIPES
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Soup Recipes, Visit His Site at VEGETARIAN SOUP RECIPES
Healthy, Nutritious Home Cooked Food by Rangoo Srinivas
The need for healthy, nutritious meal is the need of the hour in this action oriented jet age. But the very fact that we are in the jet age makes it difficult for us to spend time in the kitchen to cook an elaborate meal.
Canned Food
Canned food or ready-to-make food items that are usually available in the stores have some preservatives in them, which are not always good for our health. Instant food might also include frozen food that have lost their freshness and nutrient value.
Home Cooked Vs Instant Food
The problem here is two fold. Home cooked food takes time to prepare and hence not preferred by many. Instant food most often do not have the freshness or nutrient value. At times they contain harmful preservatives. So what is the solution?
If we can have instant food that is in the raw form, that contains the nutrient value and freshness and that can be used to churn out recipes in minutes....
What can be better than that?
Healthy Instant Food Solution
It is possible to have instant food that saves us a lot of time in preparation and yet do not have the harmful effects of partly cooked ready-to-eat food.
For example, Dosa is Indian pancake that is healthy and nutritious. The usual procedure of making the dosa batter is an elaborate process that takes more than one day. But the same benefit of cooking a healthy meal can be obtained with a ready-mix powder.
Instant Dosa Mix, is a ready-to-make powder that can be used to make dosas in minutes. This powder is rich in nutrients with carbohydrates, protein and mineral salts. This can be kept for months and contains no preservatives.
Even if someone has never made dosa before, it should be possible to make one, after watching a two minute video. And the curry powder that is available with instant dosa mix is another time saver. It is an all-in-one powder that can be used for a variety of dishes. Just by adding a spoon full of this curry powder the recipe becomes easy to cook, healthy to eat and delicious to taste.
About the Author
Rangoo Srinivas has collected instant food recipes and videos. Get Instant Food Video CD.
Canned Food
Canned food or ready-to-make food items that are usually available in the stores have some preservatives in them, which are not always good for our health. Instant food might also include frozen food that have lost their freshness and nutrient value.
Home Cooked Vs Instant Food
The problem here is two fold. Home cooked food takes time to prepare and hence not preferred by many. Instant food most often do not have the freshness or nutrient value. At times they contain harmful preservatives. So what is the solution?
If we can have instant food that is in the raw form, that contains the nutrient value and freshness and that can be used to churn out recipes in minutes....
What can be better than that?
Healthy Instant Food Solution
It is possible to have instant food that saves us a lot of time in preparation and yet do not have the harmful effects of partly cooked ready-to-eat food.
For example, Dosa is Indian pancake that is healthy and nutritious. The usual procedure of making the dosa batter is an elaborate process that takes more than one day. But the same benefit of cooking a healthy meal can be obtained with a ready-mix powder.
Instant Dosa Mix, is a ready-to-make powder that can be used to make dosas in minutes. This powder is rich in nutrients with carbohydrates, protein and mineral salts. This can be kept for months and contains no preservatives.
Even if someone has never made dosa before, it should be possible to make one, after watching a two minute video. And the curry powder that is available with instant dosa mix is another time saver. It is an all-in-one powder that can be used for a variety of dishes. Just by adding a spoon full of this curry powder the recipe becomes easy to cook, healthy to eat and delicious to taste.
About the Author
Rangoo Srinivas has collected instant food recipes and videos. Get Instant Food Video CD.
Here Are Great Recipes For Preparing Steak Cuts by Muna wa Wanjiru
Given the large number of dishes that consist of steaks it only goes natural that the meat cuts required for their making be just as diverse. Though there are common steak cuts to be used for several varieties, the meat processing mode is essential for the taste and the flavor of any gastronomic trial. The dimensions of the steak cuts and the type of meat fibers very much influence the cooking time; lasting from a few minutes to several hours, meat cooking is a true art. For the rare steak type, only think steak cuts are preferable, since they only roast at the surface, leaving the center red and juicy.
On the other hand, if you want the meat well done, then thinner steak cuts are used and the time of cooking is increased, until the meat feels firm when pressed with the back of the fork. Since red beef and pork raise the issue of tenderizing, it goes without saying that some special steak cuts are required for the matter. There are special cuts like the T-bone that includes a loin section which is a lot tenderer than any other. Considered high quality specialties, this kind of steak will be a lot more expensive whether you serve it at the restaurant or prepare it at home.
Besides T-bone steak cuts, one other super piece of meat is the tenderloin or the beef filet mignon. How can one recognize such quality beef by a mere look? Well, the fiber has a very delicate appearance, with fine marble textures in the structure. This is the type of beef that makes the best choice for preparing Porterhouse steak. Club and ribs are other possible steak cuts praised for making truly delicious meals. For instance, rib steaks are a little fatter than the clubs and a bit different in texture and taste due to the flavor coming from the rib section.
The sirloin steak cuts are the largest you can find on the market, serving well for parties and large family dinners. There is a small amount of wedge bone also included in it, but that only adds flavor to the steak; generally the sirloin is available in various shapes also depending on the bone size. Such steak cuts are usually available with a thickness between one and three inches depending on how well you want to cook it. A good suggestion for preparing the thinner cuts is pan broiling with spices and garlic sauce, but there are other great recipes that also work very well.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Cuts, Visit His Site at STEAK CUTS
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Cuts, Visit His Site at STEAK CUTS
On the other hand, if you want the meat well done, then thinner steak cuts are used and the time of cooking is increased, until the meat feels firm when pressed with the back of the fork. Since red beef and pork raise the issue of tenderizing, it goes without saying that some special steak cuts are required for the matter. There are special cuts like the T-bone that includes a loin section which is a lot tenderer than any other. Considered high quality specialties, this kind of steak will be a lot more expensive whether you serve it at the restaurant or prepare it at home.
Besides T-bone steak cuts, one other super piece of meat is the tenderloin or the beef filet mignon. How can one recognize such quality beef by a mere look? Well, the fiber has a very delicate appearance, with fine marble textures in the structure. This is the type of beef that makes the best choice for preparing Porterhouse steak. Club and ribs are other possible steak cuts praised for making truly delicious meals. For instance, rib steaks are a little fatter than the clubs and a bit different in texture and taste due to the flavor coming from the rib section.
The sirloin steak cuts are the largest you can find on the market, serving well for parties and large family dinners. There is a small amount of wedge bone also included in it, but that only adds flavor to the steak; generally the sirloin is available in various shapes also depending on the bone size. Such steak cuts are usually available with a thickness between one and three inches depending on how well you want to cook it. A good suggestion for preparing the thinner cuts is pan broiling with spices and garlic sauce, but there are other great recipes that also work very well.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Cuts, Visit His Site at STEAK CUTS
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Cuts, Visit His Site at STEAK CUTS
A Look At The Recipes And Variants For Preparing Salsbury Steak by Muna wa Wanjiru
One of the most popular Southern American dishes, Salsbury steak makes part of the local culinary flavor; served with grilled onions and gravy, this dish is very commonly called "country fried steak". Though traditionally known as a steak, this is actually some form of hamburger made of ground beef and lots of seasonings. There are plenty of recipes and variants for preparing the Salsbury steak, and one is often more rewarding and delicious than the other: the ingredients range from cheese fillings and mushrooms to corn flakes. Though the seasonings and the dressings that accompany a Salsbury steak may be different there are some ingredients that cannot miss from the composition.
Make sure that the ground beef you buy for the Salsbury steak be lean enough for your taste; you will also need eggs, bread crumbs, onions and some rice. Some recipes also include further grated vegetables in the composition such as raw potatoes and carrots, and this combination also works fine. The egg is a must have ingredient of all Salsbury steak types since it makes the ground meat and the rest of the components stick together. Pepper powder, chilly and green parsley are the seasonings that work best for the matter, and you could also drop some garlic too.
Divide the meat into even portions according to the number of people you are going to serve, and make some patties. In the meantime heat some vegetable oil or butter in a frying pan and add the patties; it will take no longer than five minutes of cooking on each side before the Salsbury steak is ready. Take the patties out and keep them covered with an aluminum foil so that they remain warm while you prepare the sauce and the side dish. Varying from one recipe to another, this is when things get different. Let's see what to do for a mushroom sauce to serve with the Salsbury steak.
Either canned or fresh mushrooms can be used for the Salsbury steak, you'll only need to sear them in butter, add some Worcestershire sauce or Dijon mustard, spices and a small cup of water. The cooking time depends on the kind of mushrooms you are using: usually the canned ones are prepared faster but they don't have the same aroma. Two or three minutes before taking the mushroom sauce from the stove, add the Salsbury steak to the composition and let them boil together. For anyone who'd like to have the Salsbury steak a little crisp, simply pour the dressing over it.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Salsbury Steak, Visit His Site at SALSBURY STEAK
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Salsbury Steak, Visit His Site at SALSBURY STEAK
Make sure that the ground beef you buy for the Salsbury steak be lean enough for your taste; you will also need eggs, bread crumbs, onions and some rice. Some recipes also include further grated vegetables in the composition such as raw potatoes and carrots, and this combination also works fine. The egg is a must have ingredient of all Salsbury steak types since it makes the ground meat and the rest of the components stick together. Pepper powder, chilly and green parsley are the seasonings that work best for the matter, and you could also drop some garlic too.
Divide the meat into even portions according to the number of people you are going to serve, and make some patties. In the meantime heat some vegetable oil or butter in a frying pan and add the patties; it will take no longer than five minutes of cooking on each side before the Salsbury steak is ready. Take the patties out and keep them covered with an aluminum foil so that they remain warm while you prepare the sauce and the side dish. Varying from one recipe to another, this is when things get different. Let's see what to do for a mushroom sauce to serve with the Salsbury steak.
Either canned or fresh mushrooms can be used for the Salsbury steak, you'll only need to sear them in butter, add some Worcestershire sauce or Dijon mustard, spices and a small cup of water. The cooking time depends on the kind of mushrooms you are using: usually the canned ones are prepared faster but they don't have the same aroma. Two or three minutes before taking the mushroom sauce from the stove, add the Salsbury steak to the composition and let them boil together. For anyone who'd like to have the Salsbury steak a little crisp, simply pour the dressing over it.
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Salsbury Steak, Visit His Site at SALSBURY STEAK
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Salsbury Steak, Visit His Site at SALSBURY STEAK
The #1 Free Recipes on the internet! | Free Quality Recipes! by Ian Brinian
These distinctly bold and delicious recipes are as unique as the regions that inspired them. If you fear the post-holiday waistline, these recipes will keep your table festive and light. Or maybe you're a vegetarian and are looking for a quality site to fit your needs!
With the holidays right around the corner, this year consider skipping crowded malls and hitting your own kitchen instead. How about surprising your family with something a little different this year? On the site, you'll find recipes for all occasions: holiday recipes, classic recipes, and celebration recipes.
Unlike other similar websites all of the recipes here area available for free. Just click on our recipes links to get started! Free Quality Recipes opens up the realm of delicious, mouth-watering flavors that will mesmerize your taste buds!
So, where can you to find all kinds of recipes that will satisfy everyone's tastes? Are there sites or printed articles that has this extensive information? After looking and finding specialty websites and other sources that reflect only one kind of tastes, what do you do?
People visiting and posting their recipes or remarks are growing every day! As you use our site for whatever you're looking for in terms of recipes, we hope that you find the site user friendly and noticeably high in quality. This site might be free, but we will expend much effort to make sure quality is ever present!
No one is a super human that can whisk out a 5 course meal after they have gone to work, but you can utilize cooking our recipes and suggestions to ease the burden that cooking sometimes produces. We are here to help you with your recipe and cooking needs-- no matter if you're looking for easy recipes for a side item to accompany tonight's dinner, a main dish featuring chicken, or a recipe for healthy eating. We're always available to assist you!
Customer service is normally an integral part of a company's customer value proposition. A company may attempt to differentiate itself from its competition through the provision of better customer service, but do they actually deliver what they guarantee? We pledge to do our best to produce a site this the best on the internet for customer service-hands down!
About the Author
When you are looking for the recipe of that one dish that you desire or sometimes can hardly live without,where do you look? You can search through the internet and find substandard sites. Or, you visit my site for the #1 free quality recipes on the internet
With the holidays right around the corner, this year consider skipping crowded malls and hitting your own kitchen instead. How about surprising your family with something a little different this year? On the site, you'll find recipes for all occasions: holiday recipes, classic recipes, and celebration recipes.
Unlike other similar websites all of the recipes here area available for free. Just click on our recipes links to get started! Free Quality Recipes opens up the realm of delicious, mouth-watering flavors that will mesmerize your taste buds!
So, where can you to find all kinds of recipes that will satisfy everyone's tastes? Are there sites or printed articles that has this extensive information? After looking and finding specialty websites and other sources that reflect only one kind of tastes, what do you do?
People visiting and posting their recipes or remarks are growing every day! As you use our site for whatever you're looking for in terms of recipes, we hope that you find the site user friendly and noticeably high in quality. This site might be free, but we will expend much effort to make sure quality is ever present!
No one is a super human that can whisk out a 5 course meal after they have gone to work, but you can utilize cooking our recipes and suggestions to ease the burden that cooking sometimes produces. We are here to help you with your recipe and cooking needs-- no matter if you're looking for easy recipes for a side item to accompany tonight's dinner, a main dish featuring chicken, or a recipe for healthy eating. We're always available to assist you!
Customer service is normally an integral part of a company's customer value proposition. A company may attempt to differentiate itself from its competition through the provision of better customer service, but do they actually deliver what they guarantee? We pledge to do our best to produce a site this the best on the internet for customer service-hands down!
About the Author
When you are looking for the recipe of that one dish that you desire or sometimes can hardly live without,where do you look? You can search through the internet and find substandard sites. Or, you visit my site for the #1 free quality recipes on the internet
Taste Of Home Cooking by Margerie Weatherspoon
Taste of home cooking is a website devoted to creating those wonderful tastes of home cooking. Individuals can receive advice, compete in contests, favorite meals, country kitchens, or shop.
You and your friends can get tips and advice from other people or from the food editor of the savor home cooking website. You and your friends learn how to make unique food items that in the past were hard to make. You and your friends can learn about taking shortcuts from other members. You and your friends learn how to make leftovers into a new meal from other members. You and your friends learn how to add certain things to dishes to make them unique. Or You and your friends can ask the food editor questions.
For those individuals that enjoy home cooking and competing, the contests section offers those two elements. Individuals can win a taste of home cooking homecoming, an autumn in New England, a big cash giveaway, and various recipe contests.
In the favorite meals section, individuals can post their favorite taste of home cooking recipes. But besides the recipes, individuals share the stories behind the recipes that they are posting. Individuals can find recipes on special holiday meals like Christmas and Thanksgiving, as well as creating a special meal during the week. Individuals can also find great ideas for their favorite main course whether meat or vegetarian, pasta or pizza.
In the country kitchens section, you can create a taste of home cooking kitchen. You get ideas to make different kitchens based on your needs. These ideas can be created from the heart, sized right for guests, city style country charm, a kitchen with a view, country charmer replaces cooped up kitchen, a place to cook and relax a spell, a real taste of home kitchen, comfy remodel has north woods flavor, and a hub for great food and parties. You can find whatever you need in this section.
In the shop area, you can buy different taste of home cooking items. Individuals can buy cookbooks, items for the home, outdoor living things, and clothes. You can also purchase a variety of cookbooks based on what you need, there are cookbooks for 30-minute meals, holiday parties, or diabetic cookbooks. In the kitchen area individuals can purchase cookware, bake ware, towels, chair pads, dinner ware, and many more related items. In the for the home section items can be purchased such as linens, accessories, decorative things, furnishings, entertainment, and house keeping. In the outdoor living section individuals can buy gardening, backyard decor, and weather items. In the apparel section individuals can purchase any number of clothing items for men or women like tee shirts and sweat shirts, pants and accessories.
About the Author
Margerie Weatherspoon is the author on numerous cooking subjects. Individuals can learn everything you ever desired to know about Home Cooking Secrets, and numerous other cooking secrets.
You and your friends can get tips and advice from other people or from the food editor of the savor home cooking website. You and your friends learn how to make unique food items that in the past were hard to make. You and your friends can learn about taking shortcuts from other members. You and your friends learn how to make leftovers into a new meal from other members. You and your friends learn how to add certain things to dishes to make them unique. Or You and your friends can ask the food editor questions.
For those individuals that enjoy home cooking and competing, the contests section offers those two elements. Individuals can win a taste of home cooking homecoming, an autumn in New England, a big cash giveaway, and various recipe contests.
In the favorite meals section, individuals can post their favorite taste of home cooking recipes. But besides the recipes, individuals share the stories behind the recipes that they are posting. Individuals can find recipes on special holiday meals like Christmas and Thanksgiving, as well as creating a special meal during the week. Individuals can also find great ideas for their favorite main course whether meat or vegetarian, pasta or pizza.
In the country kitchens section, you can create a taste of home cooking kitchen. You get ideas to make different kitchens based on your needs. These ideas can be created from the heart, sized right for guests, city style country charm, a kitchen with a view, country charmer replaces cooped up kitchen, a place to cook and relax a spell, a real taste of home kitchen, comfy remodel has north woods flavor, and a hub for great food and parties. You can find whatever you need in this section.
In the shop area, you can buy different taste of home cooking items. Individuals can buy cookbooks, items for the home, outdoor living things, and clothes. You can also purchase a variety of cookbooks based on what you need, there are cookbooks for 30-minute meals, holiday parties, or diabetic cookbooks. In the kitchen area individuals can purchase cookware, bake ware, towels, chair pads, dinner ware, and many more related items. In the for the home section items can be purchased such as linens, accessories, decorative things, furnishings, entertainment, and house keeping. In the outdoor living section individuals can buy gardening, backyard decor, and weather items. In the apparel section individuals can purchase any number of clothing items for men or women like tee shirts and sweat shirts, pants and accessories.
About the Author
Margerie Weatherspoon is the author on numerous cooking subjects. Individuals can learn everything you ever desired to know about Home Cooking Secrets, and numerous other cooking secrets.
Easier Cooking With A Little Preparation by Toni Scott
Anyone who has ever cooked can attest to how much can go wrong despite a detailed recipe and the best intentions. That's because recipes don't describe how you should interact with your space and most don't include much instruction on preparation. It can take a fair amount of reading between the lines to determine what can or should be done before the actual cooking begins and how to best use your space to make your dish a success. Try these simple steps to ensure delicious results every time!
Prepare your work area
You don't have to have a state-of-the art gourmet kitchen with a huge island and miles of counter space to make delicious meals for your family. All you need is a working oven, stove, and sink, and about four to six square feet of clear counter space. If the recipe requires prepping meats or vegetables, you may want to set aside a couple of feet next to your sink for your cutting board so that clean up will be easier. Take a moment to remove the homework, bills, little used appliances, Barbie dolls, and car keys from your kitchen countertop...can you tell I'm speaking from personal experience?
Read the recipe COMPLETELY before beginning
Your cooking journey will be full of surprises and our goal is to make them all pleasant! To eliminate the recipe-sinking variety of surprises, take some time to familiarize yourself with your recipe ahead of time. Take it from an experienced cook... many times I've started a recipe only to realize that the cream cheese should have been at room temperature, or that I need to use a food processor and mine has been loaned to my sister... Which brings me to my next point...
Gather your tools
If you're working from a cookbook or some other recipe you'll need to read through the recipe to be sure that you have all the necessary tools handy. Place all of the tools you'll be using on the countertop. Delicate sauces can ruin while you root around in the drawer for the right whisk!
Gather all of your ingredients
Place your meats, vegetables, spices, canned goods, and everything else in one designated area on your countertop. As you review your recipe ahead of cooking, take note of both the ingredients and the state of preparation your recipe prescribes. Any description of preparation listed with the ingredients indicates preparation needed before cooking begins. "Cubed" meats, "chopped" vegetables, "lightly beaten" eggs are all examples. One day, you'll be a famous cook with your own sous chef, but for now, you must prepare!
mise en place
This is a French term that means having all tools ready and ingredients prepped and premeasured in small dishes, ready to add at the prescribed time. This technique, used by chefs to make preparing meals easier, will also help you to become a better cook. Here are a few examples of mis en place:
* Oiling the muffin pan * Chopping and measuring a cup of onions * Measuring out spices
You don't need to go out and buy special dishes for mis en place. All you need are a few small bowls or containers--coffee cups, custard cups, even cereal bowls will do. I use several small melamine cups that I bought at a restaurant supply store for less than $1.00 each. You can also purchase a set of small glass or stainless bowls at your local kitchen store. I like Mario Batali's prep bowls because they do double duty--they can be used for mis en place as well as measuring. Five cups that range in size from 1/8 cup to 2 cups are included, and each one has a halfway mark for measuring.
Your recipe
Have it handy and hands-free. If you're using a cookbook it can be challenging to find a place to put the cookbook so that you can read the recipe and not get splatters all over the pages. Use an inexpensive cookbook holder. The Lucite type works well. If you're working from a recipe that you've printed off of the internet, simply tape the recipe to an upper cabinet at eye-level near your work area. You can also try a typing stand from the office supply store, or a clipboard that you can lean against the wall.
Now you're ready to cook!
About the Author
Toni Tanner-Scott, Personal Chef and Cooking Coach, Dinner Made Simple, http://www.dinnermadesimple.com
Prepare your work area
You don't have to have a state-of-the art gourmet kitchen with a huge island and miles of counter space to make delicious meals for your family. All you need is a working oven, stove, and sink, and about four to six square feet of clear counter space. If the recipe requires prepping meats or vegetables, you may want to set aside a couple of feet next to your sink for your cutting board so that clean up will be easier. Take a moment to remove the homework, bills, little used appliances, Barbie dolls, and car keys from your kitchen countertop...can you tell I'm speaking from personal experience?
Read the recipe COMPLETELY before beginning
Your cooking journey will be full of surprises and our goal is to make them all pleasant! To eliminate the recipe-sinking variety of surprises, take some time to familiarize yourself with your recipe ahead of time. Take it from an experienced cook... many times I've started a recipe only to realize that the cream cheese should have been at room temperature, or that I need to use a food processor and mine has been loaned to my sister... Which brings me to my next point...
Gather your tools
If you're working from a cookbook or some other recipe you'll need to read through the recipe to be sure that you have all the necessary tools handy. Place all of the tools you'll be using on the countertop. Delicate sauces can ruin while you root around in the drawer for the right whisk!
Gather all of your ingredients
Place your meats, vegetables, spices, canned goods, and everything else in one designated area on your countertop. As you review your recipe ahead of cooking, take note of both the ingredients and the state of preparation your recipe prescribes. Any description of preparation listed with the ingredients indicates preparation needed before cooking begins. "Cubed" meats, "chopped" vegetables, "lightly beaten" eggs are all examples. One day, you'll be a famous cook with your own sous chef, but for now, you must prepare!
mise en place
This is a French term that means having all tools ready and ingredients prepped and premeasured in small dishes, ready to add at the prescribed time. This technique, used by chefs to make preparing meals easier, will also help you to become a better cook. Here are a few examples of mis en place:
* Oiling the muffin pan * Chopping and measuring a cup of onions * Measuring out spices
You don't need to go out and buy special dishes for mis en place. All you need are a few small bowls or containers--coffee cups, custard cups, even cereal bowls will do. I use several small melamine cups that I bought at a restaurant supply store for less than $1.00 each. You can also purchase a set of small glass or stainless bowls at your local kitchen store. I like Mario Batali's prep bowls because they do double duty--they can be used for mis en place as well as measuring. Five cups that range in size from 1/8 cup to 2 cups are included, and each one has a halfway mark for measuring.
Your recipe
Have it handy and hands-free. If you're using a cookbook it can be challenging to find a place to put the cookbook so that you can read the recipe and not get splatters all over the pages. Use an inexpensive cookbook holder. The Lucite type works well. If you're working from a recipe that you've printed off of the internet, simply tape the recipe to an upper cabinet at eye-level near your work area. You can also try a typing stand from the office supply store, or a clipboard that you can lean against the wall.
Now you're ready to cook!
About the Author
Toni Tanner-Scott, Personal Chef and Cooking Coach, Dinner Made Simple, http://www.dinnermadesimple.com
Malabar Fish Curry by Amarnath Prabhakar http://food-advisor.blogspot.com/
Malabar is a region forming the northern Kerala and has a mix of cultures. Malabar cuisine is noted for its variety of pancakes and steamed rice cakes made from pounded rice. Malabar food is generally mildly flavored and gently cooked. Find below one of the very famous recipes. For more recipes please visit http://malabar-food.blogspot.com/ Ingredients :
200 gms - Fish (preferably seer)
200 gms - Oil
50 gms - ginger, sliced
10 nos - green chilies, halved
10 gms - red chili peppers
1 cup - coriander leaves, chopped
3 nos - curry leaves
25 gms - coriander powder
10 gms - cumin
1 cup - grated coconut
50 gms - coconut oil
2 cups - chopped onions
5 gms - fenugreek seeds
10 gms- mustard seeds
100 gms - tamarind pulp, diluted in 2 tbsp of water
150 gms tomatoes, chopped
10 gms turmeric powder
salt to taste
Cooking Instructions :
- Heat oil in a heavy bottomed vessel.
- Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
- When the onions are fried, add tamarind water and tomatoes.
- Stir and allow to cook for 2 minutes.
- Add chilli power, turmeric power, coriander powder and salt.
- Cook for a further 2 minutes.
- Add coconut paste and allow to cook for ½ hr.
- Add fish slices, stir gently.
- Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
- Check salt.
- Serve hot with boiled rice.
Liked the recipe? for more such recipes visit http://malabar-food.blogspot.com/
About the Author
I am a foodie and am passionate about the food we consume. I do not belong to the clan who consume food to live. I live for food!!!
200 gms - Fish (preferably seer)
200 gms - Oil
50 gms - ginger, sliced
10 nos - green chilies, halved
10 gms - red chili peppers
1 cup - coriander leaves, chopped
3 nos - curry leaves
25 gms - coriander powder
10 gms - cumin
1 cup - grated coconut
50 gms - coconut oil
2 cups - chopped onions
5 gms - fenugreek seeds
10 gms- mustard seeds
100 gms - tamarind pulp, diluted in 2 tbsp of water
150 gms tomatoes, chopped
10 gms turmeric powder
salt to taste
Cooking Instructions :
- Heat oil in a heavy bottomed vessel.
- Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
- When the onions are fried, add tamarind water and tomatoes.
- Stir and allow to cook for 2 minutes.
- Add chilli power, turmeric power, coriander powder and salt.
- Cook for a further 2 minutes.
- Add coconut paste and allow to cook for ½ hr.
- Add fish slices, stir gently.
- Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
- Check salt.
- Serve hot with boiled rice.
Liked the recipe? for more such recipes visit http://malabar-food.blogspot.com/
About the Author
I am a foodie and am passionate about the food we consume. I do not belong to the clan who consume food to live. I live for food!!!
How to Make Your Kids Love Filipino Food by Carlo Villamayor
Feeding kids can be tricky: let them pick their food and they’ll choose junk, give them healthy food and they won’t touch it. If you’re a parent, you’re probably familiar with the tantrums that come with every meal. But it doesn’t have to be that way, especially if you know your Filipino food. Our dishes are naturally healthy and flavorful, so there’s sure to be something your kids will love.
If they’re really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.
Plan your meals together
Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they’re helping put the meals together, they’ll be more open to your ideas.
When planning your meals, make sure to keep the right balance between your choice and your child’s. Don’t plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.
Suit their tastes
Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.
Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don’t like the food, they can always grab their favorite sauce and turn it into something they like. Here’s a quick dish that’s easy to customize to any child’s tastes.
Barbecue Meatloaf
Ingredients:
½ kg sausage, minced
½ kg ground beef
1 c bread crumbs
2 tsp curry powder
2 onions, chopped
1 egg
½ c milk
1 c water
salt, pepper and parsley
Sauce:
¼ c Worcestershire sauce
½ c tomato sauce
2 tbsp vinegar
2 tbsp lemon juice
1 tsp coffee powder
½ c butter
1/c packed brown sugar
Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well. Grease a baking dish or loaf pan, then pour in the meat mixture. Bake on moderate heat for about 30 minutes or until the meat is just done. Meanwhile, mix all the sauce ingredients and boil together until thick.. Pour over the half-cooked loaf, leaving some for basting, and bake for another 45 minutes. Baste once in a while.
Be creative
Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.
Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert�"it’s healthier, and it doesn’t take much preparation time.
Make trade-offs
If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don’t overdo it, though�"they may get used to getting treats and only eat healthy when there’s something in return.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes with food lovers the world over. Bon appetit!
If they’re really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.
Plan your meals together
Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they’re helping put the meals together, they’ll be more open to your ideas.
When planning your meals, make sure to keep the right balance between your choice and your child’s. Don’t plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.
Suit their tastes
Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.
Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don’t like the food, they can always grab their favorite sauce and turn it into something they like. Here’s a quick dish that’s easy to customize to any child’s tastes.
Barbecue Meatloaf
Ingredients:
½ kg sausage, minced
½ kg ground beef
1 c bread crumbs
2 tsp curry powder
2 onions, chopped
1 egg
½ c milk
1 c water
salt, pepper and parsley
Sauce:
¼ c Worcestershire sauce
½ c tomato sauce
2 tbsp vinegar
2 tbsp lemon juice
1 tsp coffee powder
½ c butter
1/c packed brown sugar
Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well. Grease a baking dish or loaf pan, then pour in the meat mixture. Bake on moderate heat for about 30 minutes or until the meat is just done. Meanwhile, mix all the sauce ingredients and boil together until thick.. Pour over the half-cooked loaf, leaving some for basting, and bake for another 45 minutes. Baste once in a while.
Be creative
Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.
Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert�"it’s healthier, and it doesn’t take much preparation time.
Make trade-offs
If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don’t overdo it, though�"they may get used to getting treats and only eat healthy when there’s something in return.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes with food lovers the world over. Bon appetit!
Campfire Cooking Recipes/4 Great Camping Dishes Using Traditional Campfire Cooking Recipes by mike legg
There is nothing like the fresh air and exercise that you get on a hiking or camping trip, to work up a really big appetite. But you don’t want to spend ages preparing and cooking complicated meals, which turns it into a chore. The whole experience should be fun, so if you can plan out a few simple camping dishes, it can make it a lot more enjoyable. Well with some traditional campfire cooking recipes, this can be a lot easier than you think.
Try out a couple or even all of the easy recipes below and see how much more exciting and interesting you can make your camping meals.
BREAKFAST Oat and nut pancakes. Ingredients. 1 & 1/2 half cups of oats, 1 cup of flour, 2 tablespoons of brown sugar, Pinch of salt, to taste, 3 teaspoons of baking powder, ½ a cup of mixed chopped nuts, 1 & ½ cups of milk, 2 eggs, 2 tablespoons of butter,
Mix together all the dry ingredients (oats, flour, sugar, salt, baking powder, nuts,) and put to one side, while you whisk together the milk, eggs, and butter. Pour this onto the dry ingredients and mix until combined. Lightly grease a griddle or frying pan and pre heat on the fire. Pour about half a cup of the pancake mix into the pan and cook until bubbly and edges look dry, turn pancake over and cook until golden brown. Serve with maple syrup or similar.
LUNCH Simple Spam snack. Ingredients. 1 onion, 3 or 4 potatoes, (depending on size), 1 tin of Spam, 1 tablespoon of butter, Salt & pepper to taste.
Peel and chop the onion and potatoes into roughly ¾ inch pieces, and cook in skillet or frying pan until tender. Chop spam into similar size cubes as onion and potatoes and add to skillet or pan add salt and pepper and continue cooking until all ingredients are, crispy and spam is well heated through. Allow to cool slightly and serve with some crusty bread and butter.
MAIN MEAL Foil cooked Meatloaf. Ingredients. 2 pounds of ground beef, 1 egg, ½ a cup of bread crumbs, ½ a can of tomato soup, Salt & pepper to taste.
Mix all the ingredients together in a suitable container or bowl until it all binds together and can be moulded into a loaf shape of your choice. Place into a large piece of tin foil and wrap well, leaving an air pocket at the top for steam. Cook on small grill on top of fire embers for approximately ¾ of an hour, turning as necessary. Serve with potatoes and vegetables of your choice. Will serve 4 people.
SWEET Baked Banana. For a quick tasty desert, simply split a banana lengthwise leaving the skin on. Insert brown sugar and butter into split. Wrap in tin foil and bake in embers of fire until sugar and butter melt into the banana.
About the Author
Mike Legg is a seasoned backbacker and camping enthusiast with many years experience of camping dishesFor more information on this or any other tips on camping go to http://www.buytryreview.com/category/camping
Try out a couple or even all of the easy recipes below and see how much more exciting and interesting you can make your camping meals.
BREAKFAST Oat and nut pancakes. Ingredients. 1 & 1/2 half cups of oats, 1 cup of flour, 2 tablespoons of brown sugar, Pinch of salt, to taste, 3 teaspoons of baking powder, ½ a cup of mixed chopped nuts, 1 & ½ cups of milk, 2 eggs, 2 tablespoons of butter,
Mix together all the dry ingredients (oats, flour, sugar, salt, baking powder, nuts,) and put to one side, while you whisk together the milk, eggs, and butter. Pour this onto the dry ingredients and mix until combined. Lightly grease a griddle or frying pan and pre heat on the fire. Pour about half a cup of the pancake mix into the pan and cook until bubbly and edges look dry, turn pancake over and cook until golden brown. Serve with maple syrup or similar.
LUNCH Simple Spam snack. Ingredients. 1 onion, 3 or 4 potatoes, (depending on size), 1 tin of Spam, 1 tablespoon of butter, Salt & pepper to taste.
Peel and chop the onion and potatoes into roughly ¾ inch pieces, and cook in skillet or frying pan until tender. Chop spam into similar size cubes as onion and potatoes and add to skillet or pan add salt and pepper and continue cooking until all ingredients are, crispy and spam is well heated through. Allow to cool slightly and serve with some crusty bread and butter.
MAIN MEAL Foil cooked Meatloaf. Ingredients. 2 pounds of ground beef, 1 egg, ½ a cup of bread crumbs, ½ a can of tomato soup, Salt & pepper to taste.
Mix all the ingredients together in a suitable container or bowl until it all binds together and can be moulded into a loaf shape of your choice. Place into a large piece of tin foil and wrap well, leaving an air pocket at the top for steam. Cook on small grill on top of fire embers for approximately ¾ of an hour, turning as necessary. Serve with potatoes and vegetables of your choice. Will serve 4 people.
SWEET Baked Banana. For a quick tasty desert, simply split a banana lengthwise leaving the skin on. Insert brown sugar and butter into split. Wrap in tin foil and bake in embers of fire until sugar and butter melt into the banana.
About the Author
Mike Legg is a seasoned backbacker and camping enthusiast with many years experience of camping dishesFor more information on this or any other tips on camping go to http://www.buytryreview.com/category/camping
Wednesday, October 17, 2007
The Culinary Career by Josh Stone
Is A Career In Culinary Arts For You?
Cooking is your passion. With the multitude of dishes you conjure up every time you get the chance, whether for a party or an ordinary family dinner night, everyone is already telling you to seek a career related to it. And so you begin studying the option and thinking of choices on where you can get the best training there is in the country. After all, you would only want the best to feed your love for the craft, wouldn't you? It is never too early or too late to start contempleting such opportunities, particularly with the culinary field.
The Choices You Make
The most common careers you can enter into when you enter the culinary industry are pastry cook, chef, restaurant cook and caterer. There are hundreds out there, however, and you should not restrict yourself to merely choosing among these four.
You might be looking for something that would involve a supervisory role, like a catering director, an executive chef and food and beverage administrator in hot bar. Or you might want to delve into the research and development side of the industry and get invovled in sauce and dressing making. Or you could choose to teach budding culinary geniuses and entrepreneurs the ins and outs of the sector. You could also dabble in food writing and photography if that's where you heart brings you. Indeed, there are a multitude of choices, so you never can get stuck in just one field.
Why You Need the Backing of a Good Education
To make choosing easier for you, you might want to enrol in an accredited program that offers the broadest range of courses in the culinary world. While most of the greatest and most respected chefs of today probably have never heard of getting into a school and got to where they are due to sheer talent and hard work, it still pays to have a good background on the field. A certificate or some sort of training from a respected culinary school will help propel you to greater opportunities in the future, especially given the fast-changing times.
A career in the culinary industry is not a piece of cake, no pun intended. It involves hard work and determination. As with anything else in this world, you have to start somewhere -- and this somewhere almost always involves the bottom.
Most formal training courses ask that their students undergo apprenticeship or intership stints before they are given more complicated and challenging tasks. Thus, you should be prepared to begin washing dishes and arranging plates on the table before you get to gain control of the kitchen or even gain sole access to kitchen's pristine cutlery.
You might have to begin being a food preparation worker first and be faced with tasks like keeping work areas immaculate, prepare, cut and slice ingredients and monitor oventop and oven temperatures. Do not lose esteem when you start out this way because this is normal. In order for you to advance to a higher position, like a chef, you will have to learn the basics of kitchen operations first. After all, how can you expect to be an effective chef if you don't know how the more menial activities are done? The culinary world, in order for to survive, requires resilience on your part, a whole lot of humility and heart.
All the hard work will definitely pay off, though, because once you become a chef, you will be able to concoct your own recipes, take charge of the ingredients, man the floor, supervise everyone on the team (the word is 'supervise', not 'terrorize' okay?) and, basically, let all your creative juices flow. It surely goes with the saying, if you want to have butterflies, you have to be ready to take care of few caterpillars first.
Where to Place Yourself
In order to find out which culinary path is best for you, try figuring out your personality profile first. Do you need this particular job because it will help further your existing knowledge of the culinary world, or will simply derail you from your original goal and only make you move sideways? What makes you happy? What makes you get up early in the morning looking forward to a new day? There has to be a compelling reason why you're in this field otherwise you can't really expect to thrive for a long time.
As mentioned earlier, succeeding in the culinary world requires a lot of heart, so if you're not having fun in the first place, then maybe you should seek other alternatives. Or maybe that particular program you're in is simply not the path you should be taking. If your heart and passion is not in this industry, take a step back while it's still early.
If you're having trouble deciding what choices to make, you could seek the help of a career counsellor, who will most likely ask the right questions to help you decide more easily. This can come at a cost, but if you're really bent on finding out where you need to be headed, this might turn out to be a good investment. After all, you're eyeing for a long-term career; not just something to do to pass the time.
Staying for the Long Haul
You have to expect that the first few years of your culinary career will involve a lot of challenges. That's normal. This is because you're just starting to explore where your strengths are and the industry is also just beginning to study where it can work best with you. In effect, you get what you give. So don't throw tantrums about not being good enough at this point just yet. To be excellent in anything, training is key. Be patient, swallow your pride and plod on. Observers have shown that people in the culinary sector actually are some of the most patient and resilient people in the world. Try and try until you succeed.
About the Author
Freelance writer for over eleven years.
Chef Uniforms Restaurant Uniforms Dickies Medical Uniform Scrubs
Cooking is your passion. With the multitude of dishes you conjure up every time you get the chance, whether for a party or an ordinary family dinner night, everyone is already telling you to seek a career related to it. And so you begin studying the option and thinking of choices on where you can get the best training there is in the country. After all, you would only want the best to feed your love for the craft, wouldn't you? It is never too early or too late to start contempleting such opportunities, particularly with the culinary field.
The Choices You Make
The most common careers you can enter into when you enter the culinary industry are pastry cook, chef, restaurant cook and caterer. There are hundreds out there, however, and you should not restrict yourself to merely choosing among these four.
You might be looking for something that would involve a supervisory role, like a catering director, an executive chef and food and beverage administrator in hot bar. Or you might want to delve into the research and development side of the industry and get invovled in sauce and dressing making. Or you could choose to teach budding culinary geniuses and entrepreneurs the ins and outs of the sector. You could also dabble in food writing and photography if that's where you heart brings you. Indeed, there are a multitude of choices, so you never can get stuck in just one field.
Why You Need the Backing of a Good Education
To make choosing easier for you, you might want to enrol in an accredited program that offers the broadest range of courses in the culinary world. While most of the greatest and most respected chefs of today probably have never heard of getting into a school and got to where they are due to sheer talent and hard work, it still pays to have a good background on the field. A certificate or some sort of training from a respected culinary school will help propel you to greater opportunities in the future, especially given the fast-changing times.
A career in the culinary industry is not a piece of cake, no pun intended. It involves hard work and determination. As with anything else in this world, you have to start somewhere -- and this somewhere almost always involves the bottom.
Most formal training courses ask that their students undergo apprenticeship or intership stints before they are given more complicated and challenging tasks. Thus, you should be prepared to begin washing dishes and arranging plates on the table before you get to gain control of the kitchen or even gain sole access to kitchen's pristine cutlery.
You might have to begin being a food preparation worker first and be faced with tasks like keeping work areas immaculate, prepare, cut and slice ingredients and monitor oventop and oven temperatures. Do not lose esteem when you start out this way because this is normal. In order for you to advance to a higher position, like a chef, you will have to learn the basics of kitchen operations first. After all, how can you expect to be an effective chef if you don't know how the more menial activities are done? The culinary world, in order for to survive, requires resilience on your part, a whole lot of humility and heart.
All the hard work will definitely pay off, though, because once you become a chef, you will be able to concoct your own recipes, take charge of the ingredients, man the floor, supervise everyone on the team (the word is 'supervise', not 'terrorize' okay?) and, basically, let all your creative juices flow. It surely goes with the saying, if you want to have butterflies, you have to be ready to take care of few caterpillars first.
Where to Place Yourself
In order to find out which culinary path is best for you, try figuring out your personality profile first. Do you need this particular job because it will help further your existing knowledge of the culinary world, or will simply derail you from your original goal and only make you move sideways? What makes you happy? What makes you get up early in the morning looking forward to a new day? There has to be a compelling reason why you're in this field otherwise you can't really expect to thrive for a long time.
As mentioned earlier, succeeding in the culinary world requires a lot of heart, so if you're not having fun in the first place, then maybe you should seek other alternatives. Or maybe that particular program you're in is simply not the path you should be taking. If your heart and passion is not in this industry, take a step back while it's still early.
If you're having trouble deciding what choices to make, you could seek the help of a career counsellor, who will most likely ask the right questions to help you decide more easily. This can come at a cost, but if you're really bent on finding out where you need to be headed, this might turn out to be a good investment. After all, you're eyeing for a long-term career; not just something to do to pass the time.
Staying for the Long Haul
You have to expect that the first few years of your culinary career will involve a lot of challenges. That's normal. This is because you're just starting to explore where your strengths are and the industry is also just beginning to study where it can work best with you. In effect, you get what you give. So don't throw tantrums about not being good enough at this point just yet. To be excellent in anything, training is key. Be patient, swallow your pride and plod on. Observers have shown that people in the culinary sector actually are some of the most patient and resilient people in the world. Try and try until you succeed.
About the Author
Freelance writer for over eleven years.
Chef Uniforms Restaurant Uniforms Dickies Medical Uniform Scrubs
Learn to Cook Like a Real Chef at a Culinary School by Andy West
No matter who you are, an education from a culinary school can improve your quality of life. Whether you go for your degree, or just take a few classes to improve your cooking skills. Whether you love to cook, or hate everything about it. Whether you were born with a natural talent for cooking, or simply aren't very good at it, your local culinary school is sure to be able to help you.
Granted, culinary school is generally geared toward students who intend to pursue a career in the field. However, most cooking schools have programs that can facilitate students' differing needs. The programs at a culinary school might range from the most advanced, such as a bachelor's or master's degree in culinary business management or the finest culinary arts, to the most basic, such as an associate's degree in the basics of the culinary arts. Most likely, your local culinary school also holds recreational classes for amateur chefs. Everyday people, just like you, who just want to learn how to cook better.
Whether you think you're pretty good at cooking already or believe you have no skill whatsoever, the recreational classes at a culinary school is sure to have something to suit your needs. Even a few cooking classes at your local culinary school should make enough of a difference in your meals to impress your family and friends. The school's recreational classes will usually cover all basic aspects of cooking, with special classes that focus on specific cuisines or techniques. Because good nutrition is such an important part of good overall health, your local culinary school should also offer classes on basic nutrition, which will help you put together healthy meals and snacks for you and your family.
Getting training from a culinary school has clear advantages for both you and your family. With the ability to create a stunning meal, you will be able to hold dinner parties and impress your friends with your newfound talent. You will also be able to save money that might otherwise be spent on getting the same quality food at restaurants. And, most importantly, with the knowledge and skills you gained in culinary school you will be able to serve your family food that will provide their bodies with the nutrients they need, while interesting even the pickiest of children.
Even if you dread to so much as step foot in the kitchen, cooking is, for most people, a necessity of life. Unless you are fortunate enough to have someone else around who can take over the cooking, or can afford to hire a cook, your meals will have to get on the table somehow. Eating out all the time is not an option for many people, whether due to money concerns or poor health. Ultimately, if you are going to have to cook your own meals, they might as well be enjoyable to make and eat.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary school programs. For more information on one of the most prestigious culinary schools in the U.S., please visit http://www.culinard.com .
Granted, culinary school is generally geared toward students who intend to pursue a career in the field. However, most cooking schools have programs that can facilitate students' differing needs. The programs at a culinary school might range from the most advanced, such as a bachelor's or master's degree in culinary business management or the finest culinary arts, to the most basic, such as an associate's degree in the basics of the culinary arts. Most likely, your local culinary school also holds recreational classes for amateur chefs. Everyday people, just like you, who just want to learn how to cook better.
Whether you think you're pretty good at cooking already or believe you have no skill whatsoever, the recreational classes at a culinary school is sure to have something to suit your needs. Even a few cooking classes at your local culinary school should make enough of a difference in your meals to impress your family and friends. The school's recreational classes will usually cover all basic aspects of cooking, with special classes that focus on specific cuisines or techniques. Because good nutrition is such an important part of good overall health, your local culinary school should also offer classes on basic nutrition, which will help you put together healthy meals and snacks for you and your family.
Getting training from a culinary school has clear advantages for both you and your family. With the ability to create a stunning meal, you will be able to hold dinner parties and impress your friends with your newfound talent. You will also be able to save money that might otherwise be spent on getting the same quality food at restaurants. And, most importantly, with the knowledge and skills you gained in culinary school you will be able to serve your family food that will provide their bodies with the nutrients they need, while interesting even the pickiest of children.
Even if you dread to so much as step foot in the kitchen, cooking is, for most people, a necessity of life. Unless you are fortunate enough to have someone else around who can take over the cooking, or can afford to hire a cook, your meals will have to get on the table somehow. Eating out all the time is not an option for many people, whether due to money concerns or poor health. Ultimately, if you are going to have to cook your own meals, they might as well be enjoyable to make and eat.
About the Author
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary school programs. For more information on one of the most prestigious culinary schools in the U.S., please visit http://www.culinard.com .
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