Slow-Cooked Green Beans, Tomatoes and Bacon

Ingredients

1. 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
2. 1 large onion, chopped
3. 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
4. 1/2 cup low-sodium chicken broth
5. 1/4 teaspoon pepper
6. 4 plum tomatoes, chopped

Directions

1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.
2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.
3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Yield: 8 servings

Recipe Provided By: Kraftfoods.com

Bacon and Cheese Puff

Ingredients:

8 slices bacon
2 medium onions, sliced
12 slices white bread, quartered
1/2 pound Swiss cheese, shredded
8 eggs
4 cups milk
1 1/2 tsp salt
1/4 tsp pepper
1 dash red pepper sauce(or to taste)

Method:

Cook bacon until crisp; remove from pan, drain and crumble. In bacon drippings cook onions until soft.

Arrange half the bread slices in a single layer in bottom of greased 9 x 13 pan or casserole.

Sprinkle with half the crumbled bacon, onions and cheese

Combine remaining ingredients; pour over top layer in pan. (May be prepared to this stage in advance and stored in refrigerator until an hour before serving time.)

Bake at 375 degrees until mixture is set and top is puffed and golden, about 50 minutes.

The recipe can be halved and baked in an 8 inch square pan for about 40 minutes.

Recipe by: Gourmet Recipes

Baked Potato Pie

Prep: 10 min, Cook: 35 min.

• 1-1/2 lbs. potatoes, peeled and cubed
• 1 Tbs. parsley, chopped
• 2 Tbs. unsalted butter, softened
• 1 egg, lightly beaten
• 1/4 tsp. paprika

Preheat oven to 375°F. Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12-15 minutes or until tender. Drain water and return potatoes to saucepan. Add parsley, butter and salt and pepper to taste. Mash potatoes until very smooth. Stir in beaten egg and mix thoroughly. Transfer mixture to a buttered shallow baking dish. Smooth top with a knife. Sprinkle with paprika. Bake 20-30 minutes or until top is golden.

Recipe by: Meals for you

SOME LIKE IT HOT

By Mark R. Vogel

Do you like hot food? I mean really hot food? Are you a chile head? Then let’s talk hot peppers. Chile peppers, of which there are almost 200 varieties, have been cultivated since 6200 B.C. All chile peppers get their fire from a compound called capsaicin, (kap-SAY-ih-sihn), the greatest deposits of which lie in the veins of the pepper.

The Scolville Scale measures chile peppers’ heat in increments from 500 to 400,000. Your average jalapeno registers about 3,500-4,500 Scolville units, while the mighty habanero, the hottest pepper on earth, tips the scale at 300,000-400,000. Chiles are available in fresh and dried forms. A fresh chile’s dry counterpart will be somewhat hotter since dehydration intensifies the heat of the remaining substance. Aside from the heat, chile peppers offer a distinct flavor, unequaled in the culinary world. Moreover, they are high in vitamins A and C as well as good sources of potassium, folic acid, and vitamin E.

It is advisable to wear rubber gloves while cutting them, especially the very hot ones. Capsaicin from the pepper quickly infiltrates the skin and can linger even after washing. I learned this the hard way one day when I put my contacts in after cutting up habaneros. Yes, just imagine shoving a sharp pencil into your pupil.

There are countless hot pepper sauces on the market today. I prefer Franks, (made from cayenne peppers), and the classic Tabasco, (made from tabasco peppers). Steer clear of the ultra hot sauces. You can recognize them by the small bottle, the crazy name, and the price. These super hot sauces are an intensified extract of capsaicin.

Pasta withTuna, Tomatoes, Capers, and Olives

Ingredients:

8 ounces tube shaped pasta or whatever you like
2 cloves garlic, minced
1 15 oz can diced tomatoes or 2 cups diced fresh tomatoes
1-2 tsp chopped capers
1/4 cup chopped fresh parsley or 1/8 cup dried
1/4 cup olive oil
1/2 of a large 15 can olives, sliced (feed the other half to the kids while they're waiting for dinner, along with some sliced carrots and celery!)
2 small cans water packed tuna (12 oz total), drained
salt and pepper to taste
3/4 cup grated Parmesan

Direction:

Put the water on to boil and cook the pasta when it's ready. No oil; just a bit of salt in the water.

In the meantime, drain the canned tomatoes or chop the fresh ones and put them in your serving dish. Add the olive oil, garlic, tomatoes, capers, tuna, salt and pepper and stir together. When the pasta is done, drain it and add to the tuna and tomato dish and mix it all up. Add the Parmesan cheese, mix, and serve.

Recipe by: Cheap Cooking

Baked Spaghetti

Ingredients:

* 1 c. chopped onion
* 1 c. chopped green pepper
* 1 tbsp. butter or margarine
* 1 (28 oz.) can tomatoes with liquid, cut up
* 1 (4 oz.) can mushroom stems and pieces, drained
* 1 (2 1/4 oz.) can sliced ripe olives, drained
* 2 tsp. dried oregano
* 1 lb. hamburger, browned
* 12 oz. spaghetti, cooked and drained
* 2 c. shredded Cheddar cheese
* 1 can cream of mushroom soup
* 1/4 c. water
* 1/4 c. grated Parmesan cheese

Directions:

1. In a large skillet, saute onion and green pepper in butter until tender.
2. Add tomatoes, mushrooms, olives, and oregano.
3. Add ground beef.
4. Simmer, uncovered for 10 minutes.
5. Place half of the spaghetti in a greased 13x9x2-inch baking dish.
6. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese.
7. Repeat layers.
8. Mix soup and water until smooth; pour over casserole.
9. Sprinkle with Parmesan cheese.
10. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Recipe By: Rachel Paxton

Creating A Recipe

Creating your own recipe can be a lot of fun, especially if you make it a group effort. It's all about being creative and finding complimentary tastes. I love cooking and my husband is an artist, so you'd think we'd be naturals, right? Not exactly.

We patrolled through the local grocery store aisles, looking for something to create our masterpiece recipe. At first, we couldn't agree on flavors or even the type of dish we wanted to create. It's easiest to first choose the basics. For instance, do you want to bake, fry, broil, etc.? do you want to experiment with fish, beef, poultry or pork? Pasta, potatoes or veggies? It's all a matter of taste, literally.

It's good to play on what you know. Think of some of your favorite recipes and what makes them your favorite. Is it texture or subtlety of taste or even a mixture of colors? Also think about some of your favorite dishes from restaurants you like to visit

Don't expect to get it perfect on the first try. Great recipes are developed over time. Be open to suggestions from family members and friends, and don't take their words as harsh criticism if they suggest, "Why don't you try . . . instead?" Try different brands, subtle changes in flavors, textures and colors. Cooking is an artwork that takes time to develop and perfect.

Lastly, be creative! A recipe is your own design, so make it your own. Add something a little unexpected or perhaps your signature ingredient. Everything, down to the dish's name, is up to you!

What recipe did my husband and I come up with? We call it, "Cheese Ravioli with Clams." (It was temporarily and unofficially titled, "Darth Vader's Cheese Ravioli with Clams" because we figured, hey, it's our recipe, we can call it whatever we want! Maybe Darth Vader would have loved this dish! In the end, it was misleading, though. People would think he created it, and we wouldn't get the credit.)

Our recipe starts off very simple, it's still not perfected, but we enjoy it on occasion. The ingredients are: 1 package cheese ravioli, prepared according to package's instructions, 1-2 tbsp. Olive oil, 1 tbsp. Butter, 1 clove garlic, finely chopped, 1 can whole baby clams (drain and reserve juice), 1-2 tbsp. clam juice reserve, salt & pepper to taste, parsley, parmesan cheese.

Here's how you make it: Glaze a pan with olive oil. Add 1 tbsp. Butter, 1 garlic clove finely chopped, 1 can whole baby clams (drained), 1-2 tbsp. reserved calm juice. Toss with cooked cheese ravioli and top with fresh parsley and parmesan cheese.

By Tonia Jordan

Tonia Jordan
Level: Platinum

Tonia Jordan is a writer and Moderator at Writing.com, and is also the Editor of Word of Mouth Magazine. Tonia Jordan is an avid writer and ...

Sweet Potato Oat Bars

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Filling

• 2 average size sweet potatoes
• 1 teaspoon salt
• 1/4 to 1/3 cup dark brown sugar
• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Crunchy crust & crumble topping

• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup pecans
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Peel and cut up sweet potatoes into 1 inch chunks. Place in medium saucepan, cover with water, add the salt. Bring to a boil then lower heat to simmer for 15-20 minutes. Cook until their tender enough to pierce with a fork.

Meanwhile, prepare crust.
Heat oven to 375F degrees. Coat 8×8 inch pan with non-stick cooking spray.

Mix crunchy crust ingredients in a food processor until crumbly. Press half of the crumbly mixture in pan; bake about 10 minutes or until set. Remove from oven, set aside. Do not turn off the oven.

Back to the sweet potatoes.
Drain off all water and move potatoes to the food processor. Add in brown sugar, vanilla, cinnamon, and nutmeg and blend until smooth. Spread potato mixture evenly onto baked crust. Sprinkle remaining crumbly mixture over the sweet potato mixture, press down gently. Bake about 20 minutes or until edges are golden brown. Cool completely. Chill in refrigerator over night. Cut 4 rows by 4 rows.

Recipe by: Jill

Grilled Pork Chops with Saté Sauce

Ingredients:

1/2 cup unsalted roasted peanuts
1/3 cup well-stirred canned unsweetened coconut milk
2 Tbsp water
1 1/2 to 2 Tbsp roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
1 1/2 Tbsp Asian fish sauce
1 Tbsp chopped shallot
2 tsp cider vinegar
1 tsp sugar
4 thin (1/3-inch) bone-in pork chops (1 1/2 lb total)

Method:

Garnish: sliced cucumber; chopped peanuts; lime wedges

Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.

Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.

Cooks' note: Pork can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 5 to 7 minutes.

Serve with: perfect steamed rice or cumin herb rice pilaf

Recipe By: Lillian Chou

Photo by: Romulo Yanes

Perfect Pineapple Pop

Prep time: about 60 to 120 minutes

Ingredients:

• 2 c. plain yogurt
• 1/2 c. canned crushed pineapple (packed in its own juice instead of packed in syrup)
• 1 can frozen pineapple or orange-pineapple juice concentrate, thawed

Utensils:

• medium-sized bowl
• mixing spoon
• small paper cups
• plastic wrap
• wooden popsicle sticks (available at craft stores)
• measuring cups

Directions:

1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in a medium-sized bowl and mix them together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!

Serves: 6

Recipe by: Kids Health

blt chicken with rosemary-lemon mayonnaise

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs, bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.

Total: 15 minutes

Servings: Makes 4 servings

Ingredients:

1/2 cup mayonnaise
1 teaspoon minced fresh rosemary
1/2 teaspoon finely grated lemon peel
5 slices thick-cut bacon, cut into 1/2-inch pieces
4 large plum tomatoes, cut into 1/2-inch cubes
1 teaspoon cumin seeds
1 5-ounce package mixed baby greens
1 tablespoon red wine vinegar
4 skinless boneless chicken breast halves
1 cup panko (Japanese breadcrumbs)*
3 tablespoons olive oil

Preparation:

Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.

Cook bacon in large nonstick skillet over medium heat until crisp. Add tomatoes and cumin. Increase heat; cook 2 minutes. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.

Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and sauté until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.

*Available in the Asian foods section of some supermarkets and at Asian markets.

by Rozanne Gold

Vegetarian Recipe: Super Moist Chocolate Cake

Ingredients:

1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water


Method:

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.

1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this--- making a great big mess.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

5. Bake at 350 for about half an hour, test with a fork.

Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!

TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation time: 15 min. + 30 min. bake.

Recipe by: VegWeb.com

What To Look for When Buying a Juicer

If you like drinking fresh juice, and I don’t mean the kind of juice you can only squeeze out of an orange, then a high-speed juice extractor is what’s needed. Not all juicers are created equal and perform as expected. I really like juicing and have been using juicers regularly for years, ever since that hyper-active guy with the bushy eyebrows pitched the Juiceman about 20 years ago (not a bad juice extractor). There are a wide variety of juice extractors available at an even wider variety of prices. In many cases, you get what you pay for, as more expensive models will generally have more powerful motors. But price shouldn't be the only consideration. These tips will help you choose the best juicer for your money.

• Buy the juicer with the most powerful motor you can get in your price range. Insufficient power will cause your motor to slow, especially when juicing hard veggies.
• The wider opening for inserting your fruits and veggies, the better. The more narrow the opening, the more you will need to chop your produce before juicing it.
• Look for a juicer that is easy to clean -- ideally most parts should be dishwasher safe. Juicing can make a mess, so look for a juicer with smooth exteriors -- anything with little crevices and creases will accumulate bits of pulp and juice and take more time to clean. Ease of cleanup will probably become a factor in just how often you actually use your juicing machine, so don't ignore this factor.
• A finer screen will give you less pulp and vice versa. Look for one that fits your personal taste.

By Mitch Mandell

Start the Day Right - Eat Breakfast

We've all heard the saying that "breakfast is the most important meal of the day." In fact, I can't tell you how many times my mother repeated that to me when I was growing up. So was mom right? Mothers are usually right (I can say that now because I'm the mother of four) and this is no exception.

Breakfast literally means "to break the fast" which is exactly what we do when we wake up in the morning and haven't eaten since dinner (or since our late night snack attack).

So why is it so important to eat in the morning and not skip breakfast?

The answer has to do with your body. Your body stores up glucose or sugar in your blood. This sugar ends up in your liver and then your liver releases it as energy in bursts throughout the day in the form of glycogen. If you skip breakfast your body will run out of glycogen by the middle of the morning which means no more energy bursts. When this happens your body is like a car that runs out of gas.

So if you skip breakfast, chances are you'll feel tired and lacking energy by mid morning. You'll have a hard time concentrating and your thinking will be clouded. You'll probably be nervous and irritable as well.

Kids and Breakfast

Everyone should eat breakfast to keep the body fueled up. It's especially important that kids eat breakfast. Children and teenagers are growing so if they skip the most important meal of the day this can cause real problems. Unfortuantely studies show that more than one third of all kids in America are skipping breakfast. If kids skip breakfast it can harm their growth and development. These kids have a greater chance of getting lower grades in school, having learning and behavioral problems, and developing nutritional deficiencies such as calcium and protein deficiencies. Children who are regular breakfast skippers are more likely to have problems with obesity and even tooth decay.

What can we as parents do to help our kids start the day right?

The first step parents can take is to be a good example and eat breakfast themselves. Kids usually follow the lead of parents. Living a busy lifestyles makes it easy for parents and kids to skip breakfast. You've got to make the effort each morning and start your day right by eating breakfast.

Second, don't feel you have to make elaborate breakfast food. Stick to the basics and serve simple foods that are nutritious and quick and easy to eat in the morning. You can make homemade pancakes with bacon and eggs on the weekends, but keep it simple during the week days. I'm a big fan of cereal, but if you have a hard time getting your child to eat cereal, then get creative and make eating breakfast fun. Do it for yourself and for your kids!

Here are a few tips for breakfast on the go:

* stay away from sugary breakfast cereals and donuts in the morning
* serve instant oatmeal on a cold morning
* buy a variety of whole grain cereals that are low in sugar
* sprinkle oat bran, wheat bran, psyllium husk, flax seed meal on cereal for extra fiber
* make cheese sandwiches, scrambled egg burritos, avocado roll-ups and other finger foods that kids can eat quickly
* cut up different fruits and serve fruit salad drizzled with yogurt
* spread cream cheese on a bagel or peanut butter on toast
* blend up a fruit and yogurt smoothie
* give your child a bag of trail mix or granola to eat on the school bus
*boil, scramble, fry, or poach eggs - they're packed with nutrition and one a day is perfectly healthy
* encourage kids to drink a glass of milk if they don't eat cereal
* offer your kids a bowl of baked beans or beans on toast - they're loaded with protein
* try to get your kids to eat breakfast sitting down instead of on the go

Then when you have a little extra time on Saturday or Sunday morning, make up a breakfast bonanza.

by Clarissa Camus

Baked Barbecued Chicken

Ingredients:

1 (2 1/2 to 3-pound) chicken, cut into serving pieces
1/4 cup fresh lemon juice
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
2 tablespoons grated horseradish
About 1/2 cup ketchup

Method:

1. Preheat oven to 350*F (175*C).
2. Place chicken in a baking dish large enough to hold all the chicken in a single layer.
3. Place lemon juice, vinegar, Worcestershire sauce, salt, and horseradish in a glass 2-cup measure; fill to the 1-cup level with ketchup. Stir well; pour sauce over chicken.
4. Bake 40 minutes, uncovered, basting occasionally until tender.

Serves 4.

Recipe by: Cooks Recipes

Apple Bread Pudding

Ingredients:

4 slices cinnamon raisin bread (slightly stale), cubed
1 cup peeled and chopped Granny Smith apples
½ cup brown sugar, packed
2 eggs
1 cup evaporated 2% milk
½ cup skim milk
1½ tsp vanilla
¼ tsp ground cinnamon
¼ tsp nutmeg

Method:

Preheat oven to 350 degrees. In large bowl, toss bread cubes and apples together.

In separate bowl, whisk together brown sugar and eggs. Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.

Pour egg/milk mixture over bread cubes and apples. Stir well and let stand 5 minutes for bread to absorb liquid.

Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed. Bake 50 minutes or until bread is deep golden brown and puffed up. A knife inserted in the centre should come out clean.

Recipe by : Gourmet Recipes

Salt Cooking Tips and Hints

• Unseasoned salt has an infinite shelf life. Seasoned salts should be kept tightly capped and used within 1 year.

• Humidity and moisture will cause salt to clump and stick together. Add about ten grains of raw rice to the shaker to absorb the moisture and keep the salt flowing freely.

• If you have oversalted a liquid dish such as a soup, add unsalted liquid to dilute it or toss in a peeled, quartered potato for 15 minutes. Discard the potato (or eat it as a cook's treat!). These solutions will not work in a major over-salting accident.

• Over-salted sauces can often be helped with the addition of a little cream, brown sugar or vinegar. Use your judgement depending on the sauce, using a little at a time and tasting all the way.

• A bit of unsalted, cooked white rice pureed with unsalted water or broth to a thin paste can also help cure oversalted soups or stews.

• For soups and sauces that have a long simmering time, go easy on the salt in the beginning, keeping in mind that the liquid will reduce and intensify the salt flavor.

• Although a pinch of salt added to breads and desserts enhances flavors, do not double this ingredient when doubling a recipe.

• Salt pulls juices out of vegetables.

This is a good thing for some watery vegetables like cucumbers and eggplant in some dishes, but if you want mushrooms to remain plump, add the salt at the end of cooking.

• MSG (monosodium glutamate), used in many Oriental dishes, not only amplifies the natural flavor of salt, but can impart a metallic taste to the dish due to a chemical interaction. Keep this in mind when using them together.

• Do not add salt before whipping egg whites. The salt pulls out the moisture which will not only increase whipping time, but decrease volume, texture, and stability.

• If you plan on adding salt to boiling water for pasta or vegetables, wait until the water boils before adding it. Salted water takes longer to boil.

• The addition of salt to vegetables and pasta results in a firmer texture.

• Vegetables naturally high in sodium include beets, kale, chard, celery, spinach, dandelion greens, carrots, endive, corn, and artichokes. Take care when adding salt.

• When reducing salt in breads, you will need to reduce the quantity of yeast and water. Salt is necessary to good yeast breads, so do not expect the same quality if you modify it. Salt slows down enzymes that cause gluten to break down, without which you end up with a sticky glob of dough. Usually the small amount used in bread as compared with serving size is not worth omitting the salt.

• A salted warm dish will not taste as salty when cold because chilling dims salty flavors.

• For restaurant-style baked potatoes with flavorful skin, grease or spray cleaned potatoes with vegetable or olive oil. Place in a bed of rock or coarse salt, mounding salt around the potato. Bake until done.

• When tasting for saltiness or other flavorings, be sure to sample a large enough portion to cover the middle and sides of the tongue. The tip of the tongue is less sensitive. Also be sure to cool the bite before tasting as high heat will dull taste buds.

• It is only natural that seafoods are high in salt, considering their growing environment. Added salt will toughen shellfish. Use additional salt sparingly.

• Contrary to popular belief, salting meat before cooking is a good thing when cooking under high temperatures. The salt helps accentuate the carmelization of the natural sugars in the meat and also helps form the crust that seals in moisture and flavor. Choose coarse or kosher salt to use with meats.

• If you must restrict your salt intake, you can maximize flavor by sprinkling a pinch of kosher or coarse salt on cooked meats during their resting period.

• Do not use table salt for pickling and canning. The additives can darken the pickles and affect fermentation. Use pickling salt for best results.

• Do not store salt in silver containers. The chlorine in the salt reacts negatively with the silver, causing a green discoloration.

• Substitute 1 Tablespoon coarse or kosher salt for 2 teaspoons table salt.

Tips by: Peggy Trowbridge Filippone

Money Saving Grocery Shopping Tips

Everything is getting more expensive today. From gas to groceries, our hard-earned dollars are challenged to stretch further. Now, we may be able to ride a bicycle around town if we can’t put gas in our cars. But, we have to eat. There’s no getting around that. So, we have to find ways to spend less on groceries while still getting the things that we need to feed ourselves and our families. Here are six money saving tips to try the next time you go grocery shopping.

1. Clip coupons. They put those in the newspaper for a reason. If there are new items you want to try, use a coupon to get it at a discount. If you like it, you have saved some money. On the other hand, if you don’t take a liking to it, you didn’t pay full price. For me, coupons save an average of ten or more dollars per visit. That’s money in my pocket that I can put towards gas for the car.

2. Buy more staples than prepared foods. It is easier to buy a box of macaroni and cheese, but is it more economical? A large box of macaroni and a block of cheese will make more servings for your family than one box of prepared macaroni and cheese. The next time you go shopping and pick up a box or bag of an already prepared item, ask yourself if you can make that at home for less. If you can, then put that item back in favor of less expensive staples.

3. Buy in bulk. Consider the food items that you use most often. Cereals, meats, vegetables, condiments, juices, and paper products can be bought in bulk usually at a lower price at food warehouses like Costco, BJ’s, and Wal-Mart. If you have a coupon, you’ll save even more money.

4. Don’t shop when you are hungry. This is a definite no-no. Shopping on an empty stomach means that you will pick up more things than you need. You are more likely to pick up that bag of chocolate chip cookies or that box of donuts when the growling gets underway.

5. Take a grocery list with you. This is another protection against picking up things that are too costly. Check your cabinets and the fridge to see what you need and write them down. Remember, the goal is to stick to the list as much as possible.

6. Shop at the same stores. This is more of a frustration reliever. In a new store, you spend most of your time looking for things and walking up and down every aisle, which oftentimes leads to forgetting an item or two. Going to the same store each time makes you more familiar with the prices so you can estimate your bill as you write your grocery list.

Rising prices don’t have to mean a lean dinner table. There are ways to make your food dollar go further and if you take the time to implement the ideas listed above as well as others of your own, you’ll see savings each and every time you shop.

Tips by: Basic Recipes

A-1 Mutton Fry - Dry Recipe

Ingredients

Lamb meat - 1 kg
Ginger-garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Red chilly powder - 3 tbsp
Rice flour - 200 gm
Corn flour - 100 gm
Lemon juice - 2 tbsp
Curry leaves - 2 fistful
Marinated green chillies - 20 nos
Salt - As reqd
Oil - 350 ml

Preparation Method

1) Cut the mutton into somewhat small pieces.

2) Add ginger-garlic paste, turmeric powder, red chilly powder, lemon juice and some salt to the mutton and marinate for an hour.

3) Mix rice flour and corn flour.

4) Add water and salt and prepare a dough (like pakoda dough ).

5) Add the marinated mutton to the dough and allow to settle for 10 mins.

6)Deep fry the mutton like bajjis.

7) In the same oil, deep fry the curry leaves and the chillies (marinated in lemon juice and salt for a day ).

8) Serve the mutton fry and the curry leaf-green chilly fry while hot.

Recipe by: Pachakam

Peking Duck

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

INGREDIENTS:

• One 5 to 6 pound duck
• 8 cups water
• 1 slice ginger
• 1 scallion, cut into halves
• 3 tablespoons honey
• 1 tablespoon white vinegar
• 1 tablespoon sherry
• 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
• Scallions for garnish

PREPARATION:

Clean duck. Wipe dry and tie string around neck.

Hang duck in cool, windy place 4 hours.

Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil.

Pour in dissolved cornstarch. Stir constantly.

Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.

Hang duck again in cool, windy place for 6 hours until thoroughly dry.

Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.

(This is for drippings). Roast 30 minutes.

Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.

Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.

The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.

Serves 4 to 6.

Recipe by: Rhonda Parkinson

Potato Salad Basics

Making a potato salad can be an exercise in creativity. All you need are simple ingredients and a willingness to experiment.

Potato Salad is one of the most social and well traveled salads there is because it's always showing up at picnics, barbeques, parties, camping trips, weddings and even funerals. Potato salad is similar to people in that each one is unique and a little different to any other one that has been made before.

Here is the basic structure of the salad with some optional ingredients to consider:

1- Potatoes:

Any kind will work here. Most people peel them but you don't have to. If you prefer them unpeeled make sure you wash them well before slicing them. I usually slice them into 1/2" slices before cooking. Boil until tender, drain and rinse with cold water in a colander. Chop cooled potato slices into bite-sized pieces and add to a large salad bowl.

2-Dressing:

The standard dressing is mayonnaise, the sweeter Miracle Whip or its generic equivalent. This is good by itself or you can add small amounts of other condiments to enhance the flavor. Mustard is the most popular one to add, either a plain one or one of the many fancy types out there these days.

There are a few alternatives to using mayonnaise as a dressing base. Yogurt is a healthy alternative, and you can choose from regular, reduced fat or even fat free. A light or fat-free sour cream can also be used. A mixture of these 3 can also be tried if one by itself is too bland.

There are also some soy-based yogurts for those who prefer non-dairy.

If you prefer a lighter dressing you could make a simple oil and vinegar dressing such as this one:

1/2 cup salad oil
1/4 cup cider or wine vinegar
2 tbsp. dill weed
1/2 tsp dry mustard
2 tsp salt

The easiest option is to just use your favorite bottled salad dressing from your refrigerator. Either a creamy one or oil/vinegar type will work fine.

It's best to make the salad first and then add dressing a little at a time until the right consistency is achieved. Again, that is a personal preference.

3-Vegetables:

Most potato salads have some form of onion in them. Sweet onions are popular as they are not as strong as regular onions. Green onions are also good. Another main ingredient is celery, and from there the options are endless. Here are some more to choose from:

Bell peppers-any kind
Cucumber
Tomatoes-small cherry or grape ones work the best, cut in half and squeeze the seeds out before adding.
Broccoli
Radishes-thinly sliced
Carrots-thinly slices or grated
Zoukini-seeds removed, thinly sliced or chopped

4-Eggs & Cheese:

Potato salad recipes sometimes call for hard-boiled eggs. For a standard sized salad made with 6 potatoes usually 4 eggs are mixed in and 2 are sliced and placed on top as a garnish.

Any type of cheese can be added and can be sliced, cubed or grated. A 3-cheese ranch dressing goes well with this.

5-Fruit & Nuts-Not something you normally find in a potato salad but well worth considering:

Apple
Pear
Pineapple
Any dried fruit
Sunflower seeds
Walnuts
Almonds
Hazelnuts
Cashews

6-Other:

Olives can go well if the salad has cucumber, tomatoes and feta cheese for a Mediterranean style salad.

Pickles-any kind thinly sliced or chopped.

Garlic-a little chopped fresh garlic if you are a garlic lover, otherwise leave this one out.

Spices-a pinch or two of your favorite will always add a little flair.

Bacon-cooked and crumbled or use bacon-bits

Taste Test & Garnish:

Taste your salad and add salt and/or pepper if desired. Sprinkle a little paprika over finished salad for an attractive garnish.

Cool and serve.

The basic recipe is a fine salad to make but with all the options available it's easy to come up with a unique, different tasty salad every time.

Article Source http://www.freearticalespro.com/Article/Potato Salad Basics

How To Cut An Onion

There are many ways to cut, chop, or dice an onion. Here is one way taught to meby a professional chef that I recommend to you.

The first time I saw Chef Ruch dice an onion on his cooking video, I realized his technique was better than the one I have been using. Why?

• less risk of cutting yourself
• more efficient
• easier to the way I had been doing it

Just watching him peel that onion made more sense to me than the way I was doing it. Here is how he describes cutting and dicing an onion.

1. Using a chef's knife, cut the stem end almost off but leave a little to grab so you can start peeling. Peel all the outside skin off.
2. Place the onion on the cut end with the root end facing up. If there are any excess roots sticking out, pinch them off with your fingers. Now slice the onion in half long ways. By leaving the root attached, it will help keep the onion together while slicing.
3. Take each half of the onion and lay it down flat on your cutting board. Make multiple cuts long ways from top to bottom but not through the root at the end.
4. Depending on on the fineness you want your dice will determine how many cuts you will make. The more cuts, the finer the dice.
5. Turn the onion 90 degrees and make multiple cuts across the onion being sure to keep your fingers curled under so you don't cut them. How many slices will again depend on how fine a dice you are looking for.

Article by: Reluctant Gourmet.com

Allspice A flavor so warm and inviting!

Although the name 'allspice' seems to suggest a blend of spices, and that really isn't the case. Rather it is because its flavor combines tones of cinnamon, nutmeg and cloves, among other spices.

Interestingly, allspice also goes by the name Pimento, the Spanish for 'pepper'. The story goes that when Columbus first landed in the New World, he not only made the mistake of believing that he had found India, but also that the pea-sized berry fruit of the allspice tree growing in abundance there was actually pepper. And in fact the allspice berry once sun-ripened to a reddish-brown color does look very much like peppercorn.

Allspice in Cooking

The best quality allspice is grown in Jamaica, followed closely by Honduras, Guatemala and Mexico. This versatile spice features in several classic Jamaican recipes the most popular being Jerk seasoning, besides being a major ingredient in a variety of curries, desserts and soups. It even finds use in pickling and baking.

Health Benefits of Allspice

Allspice is also appreciated for its medicinal properties. Jamaicans use it as a remedy for stomach-aches and colds, while the Guatemalans make a revitalizing tea from the leaves of the allspice plant. The oil derived from the allspice berry has a sweet spicy aroma used in masculine scents. Not just that, the oil also contains a myriad variety of antifungal and antiseptic substances.

Allspice is a versatile but underutilized spice; the creative potential it has to offer to the culinary arts remains yet to be properly explored.

Article By: Health Recipes.com

FAT BUSTERS

Everyone's looking to cut fat, here are some
terrific ideas that can add up to big reductions.

SOME APPLESAUCE A DAY...

* Include applesauce instead of margarine when making stuffing from a two-step
stuffing mix. --Carol Newman, Leawood, KS

* Make homemade muffins with equal amounts of applesauce instead of oil. (You can
also reduce cholesterol with two egg whites for each egg.) --S. Elissa Mullis, Dunwoody,
GA

YEA FOR YOGURT

* Mix plain nonfat yogurt with Dijon mustard (instead of oil or mayonnaise) and coat
baked skinless chicken with it.

* Put it on fajitas instead of sour cream.

* Use it instead of mayonnaise for chicken salad. --Cathy Ferguson, Gloucester, Ontario

* Cut the fat in raisin-bran muffins by substituting plain nonfat yogurt for the oil.
--Marie Ludwick, Meredith,NH

SLENDER SPUDS

* Instead of loading on butter or sour cream, top baked potatoes with plain nonfat
yogurt.

* When you make mashed potatoes, use plain nonfat yogurt, not butter and regular
milk.

* For busy days, mix 2 cups instant dried mashed-potato flakes with 1/3 cup dried
buttermilk powder (instead of plain milk) and 1/4 teaspoon salt, then add 2 3/4 cups
boiling water. This makes 4 cups of somewhat tangy mashed potatoes, to which you
don't need to add butter or margarine. --Alison P. Olen, Logan, UT

* Use instant nonfat powdered milk mixed with some of the potato water, in place of
regular milk. --Mabel Freitag, Leola, SD; Jenny Casteel, Callaway, FL

ONION BEATS OIL

* "To eliminate adding any fat while baking fish, I slice an onion and line the pan with
the slices. I lay the fish on top, baste with lemon juice, then spice it up with dill, paprika
or any other good fish seasoning. The fish doesn't stick to the pan and gets wonderful
flavor from the onion." --Juanita Gniot, Oconomowoc, WI

SAUTE AWAY

* Instead of sauteing in butter or oil, use chicken broth, rice vinegar, Worcestershire
sauce, lime juice or red-wine vinegar. Each contributes its own unique flavor, but no fat!

(Tips: Use a nonstick pan.) --Cheryl Reiter, St. Ann, Jamaica

How to Make Sure Your Grill Regulators, Valves & Hoses Are Ready For Outdoor Grilling

Grill regulators, valves and hoses are essential parts in your outdoor cooking equipment and must be maintained in optimum working order. All gas grill propane regulators attach to the gas grill valve on one side and the cylinder on the other. Since the tanks pressure output is a lot more than the pressure need to get the grill working, the regulator controls this pressure to the required level. All gas grill tanks must have a regulator to avoid the risk of explosion. The barbecue grill valve connects the regulator and the tank. The latest grilling equipment have what is called a POL valve connecting the gas tank to a large nut.

Propane gas regulators for residential bbq grills are usually factory set at a particular outlet pressure and sealed. Users are advised not to adjust these by themselves. At the top of the regulator is a vent hole that must be kept clean and free of dirt. If this vent hole is clogged, it is unsafe. When the regulator is attached to the cylinder, the POL fittings O ring seal must be checked. If this is cracked or distorted, it must be replaced immediately.

Gas grill hoses must be kept clean of grease and food residues as they can be gnawed at by mice and squirrels. It is advisable to use a cleaner that will put off creatures. Leaks are a common problem with gas grills and so, this must be checked frequently. While checking the natural gas grill, valves should be turned off.

Valves are vital as they supply and control the flow of gas to the gas grill burner. The valves come with a spring loaded locking feature and instantly lock in place when the valve is off. You do not get separate repair parts of control valves. It is necessary to replace the entire valve mechanism set. Care must be taken while getting the replacement as different manufacturers could vary in valve configuration. Therefore, quoting the make and model number is important.

Valves must be kept clean. The orifice of the control valve can clog with insects or dirt coming in through the venturi. These can be detached for cleaning with a cleaning tool or wire. The surface of the orifice must not be scratched or damaged. The grill must never be operated without ensuring that the orifice of the valve is in position since it can result in a dangerous fire accident.

You must order replacement gas grill regulators when there is a gas leak. Regulators have holes on the side so that if the gas leaks, you will know. Depending on your grill, you might probably need to replace the hose, valve and regulator separately or in combination.

If you are using LP gas for grilling, the gas pressure is much higher and you will need a valve with a small orifice since it is this which regulates the passage of gas going to the burner. The size of this valve orifice will differ depending on the pressure of the gas and the BTU rating of the burner.

You can switch from propane to natural gas with some grilling equipment brands with the help of conversion kits. This kit will contain suitable orifices, a flexible hose and an assembly that helps you connect quickly. Different grill brands have different types of control knobs. They vary in length, bezel type and the off position. It is best to get your control knobs from the manufacturer directly for a proper fit. The aftermarket has a variety of universal replacement parts that usually fit most grill brands.

About The Author: Jonathan Goodman is the owner of Market Merchants an online retailer specializing in home and garden products. My passion for bbq grilling and fireplaces is the core focus of Market Merchants. I am a member of the Hearth Patio Barbeque Association (HPBA), the National BBQ group (NBBQ), and the Kansas City Barbeque Society (KCBS). We sell these products because we love them and are passionate about consumer living needs. So whether its furniture and decor, home improvement, kitchen and dining, or outdoor living Market Merchants brings a dedicated commitment to the customer and a passion for high quality products. Visit the Market Merchants website: http://marketmerchants.com Article Source: http://EzineArticles.com/?expert=Jonathan_Goodman

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How to Fix These Common Dinner Disasters

The guests are assembled, the wine and the conversation is flowing, and you are about to present an unforgettable meal - when disaster strikes! Your sauce turns lumpy, your cake sinks in the middle, and it looks as if your carefully planned evening is going to be a flop. But don't despair. There are quick fixes for almost any dinner disaster and here are five of the most common: 1) Lumpy Sauce: Learning to make a sauce from a basic roux of flour and butter is a great culinary achievement, but it's no guarantee against disaster. Even experienced chefs have seen their sauce turn lumpy just to spite them when diners are waiting. But they also make sure there is a blender handy. All you do is pour the lumpy sauce into the blender and give it a quick whiz. The lumps will be smoothed out instantly. If your sauce is too thick, add a little milk to white sauce, or stock to gravy and it will be perfect. 2) Sunken Cake: There seems to be no greater disaster than this. A cake that doesn't rise is enough to make a grown cook cry. But don't throw it in the bin and reach for the frozen dessert. You can still create something wonderful. Pierce the cake all over with a skewer and drizzle with sweet wine or the syrup from canned fruit. Pile the drained fruit in the centre of the cake, and cover with whipped cream. The result is so magnificent and lush, you will be asked for the recipe! 3) Roast too small: Your roast has shrunk and there's not enough meat to go round, but you can still delight your guests with a fabulous meal. Cut up the meat into strips. Toss it in a salad with some Hokkien noodles (the kind you soak in hot water) and a quick dressing made of ½ cup soy sauce, half cup water, ¼ cup warmed honey, a piece of grated ginger and one grated garlic clove. If you have any fresh lettuce, snow peas or scallions handy, chop them up and toss them in as well. If you have no noodles, use rice or pasta. 4) The vegetables are overcooked: sloppy vegetables when you planned something more crisp and appetizing can be disastrous, but there are many ways to overcome the problem very quickly. If your planned mashed potatoes have dissolved into mush, add one egg, some chopped parsley and enough flour to make the mixture hold its shape as quickly fried potato cakes. You can also do this with other root vegetables such as sweet potato. The other rescue is to change courses - add cream, cracked black pepper to the soft vegetables and puree. Serve as a first course soup instead of a main course vegetable. 5) Greasy soup or stew: If the meat was fattier than you thought, there will be a thick layer of grease over your stew. The quickest way to remove it to chill it - but that doesn't mean you have to put your stew in the fridge and wait for hours. Use cold lettuce or cabbage leaves, chilled bread or ice cubes in a slotted spoon to coagulate the fat and draw it off the stew. Once the fatty layer is removed your stew will be good as new. Article by: Gail Kavanagh

Exotic Fruits Discussed

Fresh produce, specifically fruits, has come a long way from the days of apples, oranges, or bananas. No longer must we wait for fruits to be in season in our neck of the woods in order to purchase a delicately flavored treat. In fact, no longer must we always pay an exorbitantly high price to get it either. Best of all, juice manufacturers have learned to incorporate a few of these delicious globes of natural sugar into many of our beverages. No longer are the choices simple or the questions few. It isn’t, “do you prefer orange juice or cranberry juice,” but “do you prefer orange guava pineapple juice or cranberry pomegranate?” Guava This apple shaped delicacy in shades of yellow and green offers a flavorful burst of taste similar to pears and strawberries. The inner flesh is pink, deep red, or white with edible seeds and a skin rich in vitamin C. Since the guava is a tropical fruit, it should not be refrigerated, but rather, it should be kept at room temperature. It is ready to eat when it is slightly soft to the touch in a fruit salad, by itself, or tossed as part of a topping onto a green salad. Kiwi The kiwi is a small fruit with a deceptively boring skin in shades of brown. The inner fruit is a vibrant green with a splash of small black, edible seeds. Kiwi contains a protein splitting enzyme that aids digestion, especially when paired with meats. Avoid pairing kiwi with dairy products, however, since it will spoil the taste by souring it. Since the kiwi is a subtropical fruit, it should be refrigerated, rather than kept at room temperature. Peel and eat this little darling, slice it and add it to fruit salads, or liquefy it as an ingredient for a dessert sauce. Mango This oddly shaped oval fruit bears multiple colors including shades of yellow, green, and red when ripe. The inner flesh is a bright yellow or orange depending on your color outlook. A mango will provide a healthy dose of vitamins B and C, as well as iron. Since the mango is a tropical fruit, it should not be refrigerated, but rather, it should be kept at room temperature. It is ready to eat when it smells good or sweet. The mango can be eaten solo, as part of a fruit salad, as a garnish for green salads, or stir fried. The oil in the rind may cause irritation to those with sensitive skin, so wash hands thoroughly after handling a mango. Papaya Papayas also referred to as tree melons have inner flesh that is vivid orange in coloring. They are ready to eat when their outer coloring is yellow. Papaya contains a protein splitting enzyme that aids digestion, especially when paired with meats. This fruit should be added to salads at the last minute since they have a tendency to cause other fruits to become mushy and less attractive. Passion Fruit This egg shaped fruit offers a thick dark rind with a seedy pulp. Passion fruit are ripe when their rind is wrinkled. They can be stored in the refrigerator until ready to be served. Passion fruit make an excellent addition to salads, frozen desserts, and dessert sauces. They contain a healthy dose of vitamin C and B. Persimmon A plum shaped fruit in shades of bright orange and red, the persimmon is best eaten when soft. Typically, it tastes very sweet unless heated by itself. Unripe persimmons should be stored at room temperature. However, they can be stored in the refrigerator for several days. It can be eaten alone or pureed for use in sauces, custards, pies, and cakes. Pomegranate The pomegranate with its thick skinned rind in deep shades of red is a delightful fruit that offers an inner conglomeration of sacs filled with juicy pulp and edible seeds. It can be stored at room temperature or in the refrigerator for a few weeks. The pomegranate is eaten solo or it can be strained and pureed for use in beverages, sauces, dressings, sauces, and soups. Along with lots of vitamin C and B, the pomegranate also offers iron. Star Fruit This golden star shaped fruit is also known as carambola. Although unripe star fruit should be stored at room temperature, it can be stored in the refrigerator for several days. It is, however, best to purchase this fruit when it is ripe and bright yellow in coloring. To eat this delicacy, slice it crosswise. This produces slices with five points that resemble stars. Star fruit can be eaten solo or added to fruit salads. Additionally, it is quite flavorful when paired with meat. Article by: Chef Vault Home