The Perfect Cake Recipe For Those Who Have to Stay Away From Dairy Products

There are a lot of people out there who absolutely love dairy products or more specifically who love cakes but cannot eat them because of cholesterol problems. Such people have been advised by their doctors to stay away from eggs and milk especially. Now eggs are a crucial part of the cake; an ingredient that holds the cake together. Milk is another important ingredient but cake recipes have been developed over time to cater to the needs of those people who cannot eat products with milk or eggs in them. This is one such cake recipe that will surely be a huge hit with all those people who are under restrictions.

The ingredients used in the cake recipe to make six servings are:

One and a half cup of sifted unbleached all-purpose flourTwo teaspoons of baking powderHalf a teaspoon of baking sodaQuarter a teaspoon of saltThree quarters of a cup of white sugarEgg replacer - three tablespoons (dry form)Four tablespoons of waterSour cream - one cupHalf a teaspoon of vanilla extractQuarter cup of fresh blueberriesQuarter cup of chopped walnuts (this addition is up to you)Five tablespoons of white sugarTwo tablespoons of soy margarineHalf a teaspoon of ground cinnamonThe procedure to follow for this type of cake recipe is:An oven is heated to 350 degrees Fahrenheit. Accordingly a 9 * 9 inch baking pan is greased for use.

Take a large mixing bowl. At first in this cake recipe, you need to resift the flour and the baking powder, baking soda, salt and sugar. In another bowl, you need to take the dry egg replacer and add to it some water which should approximately be about an egg's quantity. Once the egg replacer mixture forms, vanilla and sour cream are mixed in. This forms the egg mixture. Once you add the egg mixture to the flour mixture, beat it thoroughly. Next the batter is spread in uniform layers in the baking pan. If you want, at this point, you can add blueberries and walnuts to this mixture. Slightly stir this to ensure that these additional items stay in the top layer alone.

Use another bowl, in order to prepare the topping you need to add to the cake. It will require about five tablespoons of sugar, margarine and cinnamon. The mixture is mixed with a fork until it looks like a cornmeal which means it should not look smooth. The topping is then sprinkled over the batter in any way that you like.

The cake is then baked in an oven that has been preheated for about twenty to twenty-five minutes. Another way to ensure that the cake has been thoroughly cooked is to insert a toothpick in the batter. When and if it is properly heated, the toothpick will come out of the crown of the batter on its own. Before you serve the cake, it is advisable that you cool the cake a little.

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Begin Your Cooking Adventure by Making American Pancakes

You love cooking but had never made an effort to cook with your mother around .You want to surprise your partner with good breakfast dish this Sunday. In this case you have to learn more about preparing American pancakes.

What is an American pancake?

An American pancake is a thin layer of cake made from a batter and cooked on low heat in a pan from where it derives its name. American flapcakes can be served with various toppings made from sweet savories like bacon to simple fresh fruits and creams and syrups made from maple sap.

What is the difference between American flapcakes and other pancakes?

Pancakes are usually made from three main ingredients which are flour, eggs and milk. The batter is usually watery and the flapcake are like French crepes. The pancakes might also have dark spots in them which are air bubbles and are very tasty to eat.

American pancakes are also made from eggs, flour and milk. But they use baking powder to make the texture of the pancakes fluffy and soft. The batter used to make the American pancakes is thicker. Americans always eat pancakes for breakfast.

What is the recipe to make delicious American pancakes?

Here is a simple method to prepare delicious American pancakes for breakfast. For the syrup you can use maple syrup that is available in the supermarkets. The basic cooking elements needed to prepare American pancakes are:

135 grams of plain flour

130 ml. milk

1 egg beaten to a fluffy mixture

2 tablespoons sugar

1 tablespoon baking powder

1 pinch of salt

30 grams butter

Here is the actual process of preparing American pancakes.

In a large mixing bowl add the sifted flour with the sugar and salt.

In another bowl add the milk and the egg and mix them to a fluffy consistency.

Introduce the liquid mixture into the flour mixture and beat till there are no lumps in the pancake mixture. The best method is to gently fold in and then beat it up in one direction.

On a warm saucepan heat a small portion of the butter and let it warm on a low heat. The butter should not burn. Add a small quantity of the thick American pancakes batter and spread it in a round circle.

Do not make the pancakes thick. They should be around 1 cm in diameter. Slowly cook one side of the pancake till it's brown and flip the other side. You should not quicken the cooking process and the American flapcake should be lightly browned. If you do quicken it they would become dark brown and bitter.

You can repeat the process until you have used the batter. Before serving you can warm it in an oven.

Serve these warm American flapcake with warm butter coated lavishly over it and add some maple syrup.

You can also add fresh fruits like strawberries and blueberries with cream as side toppings.

Using this American flapcake recipe will surprise your partner. But remember that now that you have started your cooking adventure, cooking regularly would bring you more joy and satisfaction.

American pancakes (Amerikanske pandekager is the term in Danish) is one of the best ways to start your cooking journey.More recipes you can find on this website .

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Deeply Dippy About Vegetables - Creating Delicious Dips For Parties

There is something very sociable about dips. They offer a relaxed and informal snacking environment where everyone can try a little of whatever they fancy. You will find dips in many different social settings from formal cocktail parties to casual family summer picnics. There are so many different dip recipes available you will be sure to find something delicious for your next party.

Making Your Own Dips

It is a good idea to have a go at making your own dips. Many recipes are very simple to do and taste much better than the shop bought versions. Shop dips are also quite expensive and can contain high levels of fat, sugar and salt. A dip can be made in advance and put in the refrigerate ready for when you need them. This is a hassle free way to provide tasty snacks for your birthday.

Dips for All Occasions!

Dips are very versatile. You can make them for all kinds of diets and tastes. For example dips such as tomato salsa or guacamole make tasty offerings for vegetarians. You can make some great fresh vegetable, fish and meat dips for those that are intolerant to gluten or dairy as well. If you are putting a party together don't forget to check first if there are any special dietary needs. This means you can prepare in advance and make sure you have something to offer everyone.

Making Your Own Dips

If you are interested in making your own dips then you can find hundreds of fantastic recipes online. Looking online for recipes is a great idea as many websites offer rating sections for their recipes. This means people can rate the recipe once they have tried it out. This can be a good way to find out which recipes may be right for you and also pick up some helpful tips from others who have tried it out first.

There are some great recipes for vegetable dips out there. These can take inspiration from many different cultures. You can find recipes for classic South American dips like guacamole or Mediterranean favorites such as Tzatziki. This should give you some great dips for your next party.

To get you started here is just a quick rundown of some dips perfect for dipping delicious hunks of fresh bread into:

Corn and Tomato Salsa - corn makes a lovely addition to tomato salsa. It adds a fresh crunchy texture and flavour. You can enhance the corn by char-grilling before you add the kernels to the salsa. This is great paired with flat breads like tortillas and pittas. You can also enjoy salsa on salads and with grilled meat.Roasted Garlic Dip - if you love garlic then this is a great choice for your party table. Roasting garlic takes away some of the bitterness and strong smell. This creates a very subtle, fragrant garlic flavour that is wonderful with fresh warm French baguette.Guacamole - this is one of the most popular in the world. Made with fresh avocados this dip is rich, creamy and very tasty. Guacamole is often paired with tomato salsa as an accompaniment to tortilla chips or fajitas. It also makes a great dip for pitta breads, French bread and seeded rolls.Lemon, Chilli and Coriander - there is something special about the fresh flavours of lemon, chilli and coriander combined. Coriander is a wonderfully fragrant herb that goes incredibly well with chillies. Combine this with the fresh zing of lemon juice and you get a very tasty dip. This works well with crackers, fresh bread and also as on salads.

Dips are a great way to make the most of the vegetables in your store cupboards. Order your vegetable delivery now and include some of the great ingredients to make top dips like salsa and guacamole. Whip up some dips now and invite your friends over to enjoy!

Article writer Jess Baines loves cooking for guest and finding the best ingredients for her meals. She gets her ingredients from Milk and More, who delivery groceries to your door. For more information, read this Milk & More review .

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Impress Your Breakfast Guests With Healthy Muffin Recipes

Breakfast is the most important meal of the day. It provides energy and nutrients to your body for the day ahead. It also helps to kick start your metabolism. Most experts believe that men and women who eat breakfast regularly are more likely to lose and maintain weight when compared to individuals who skip their breakfast. It is, however, important to get a healthy start to the day, and well-balanced and nutritious breakfast could be your first step towards overall health and well being. Your healthy breakfast menu should include significant amounts of fiber along with lean proteins and carbohydrates for instant energy.

Creating a healthy breakfast menu can be challenging. The task is greater when you have guests at home. While you want to make something special for them and make them feel welcome, you do not want to make unhealthy doughnuts and pastries. Muffins are a great choice. You can use healthy muffin recipes to create exotic yet nutritious choices for your guests and family members. With the healthy recipes, almost everyone can enjoy a second serving without feeling guilty about the calories.

You can go online to find several healthy muffin recipes. You can also visit the local book store to find breakfast cookbooks with healthy muffin recipes in them. Popular choices include:

Yamberry Muffins - These consist of cranberries and sweet potato. You can also use barn or whole grain flour to increase the fiber content. The recipe is rich in vitamin A and C, and other essential nutrients.Lemon-Raspberry Muffins - Another one of the healthy muffin recipes, it includes whole grain flour along with vitamin-rich lemon juice and raspberry fruits.Banana Bran Muffins - These are rich in fiber, potassium and other important nutrients. You can add nuts rich in omega fatty acids to increase their nutrient value.Cornmeal Muffins - Individuals looking for healthy muffin recipes will also enjoy cornmeal muffins made from whole cornmeal flour. You can add spices such as cinnamon and ginger which have the ability to reduce the risk of cardiovascular illnesses.Buttermilk Muffins - These contain whole wheat flour, essential fatty acid-rich walnuts and pecans along with spices.

Your choice for healthy muffin recipes will essentially depend on your personal preferences. You can also consider the choice of your guests, especially if you know them well. Do not include ingredients that you or the guests may be allergic to. Most healthy muffin recipes are easy to make. You will find most ingredients at a grocery store near you. You should also prepare certain things ahead of time to save time and effort in the last minute.

You can also buy recipe mixes from regular or online stores. Make sure everything is made from highest quality ingredients. The recipe should be easy to make as well. Many bakeries also serve and sell healthy muffins in their menu. You can simply pre-order, and have them deliver the muffins to your home. Most products will stay fresh for two to three days.

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Mason Jar Drink Dispenser

A great Mother's Day gift from Indigo!

Have plenty of cold refreshments on hand for all your guests with our lovely glass dispenser. Its clear glass shows off iced teas, punches or even bright lemon slices in iced water to pretty effect. Best of all, guests can serve themselves, leaving you with one less thing to do! For use with cold liquids only. Hand-wash. 253 oz. capacity, 12” high

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Coleslaw Recipe

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup mayonnaise or Miracle Whip
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

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Cheddar Butter Recipe

Ingredients

• 1/2 cup of butter, room temperature
• 3/4 cup Shredded Cheddar Cheese, at room temperature, (3 oz)
• 3 drops of hot pepper sauce
• Salt to taste

Directions

• In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth.
• Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 3/4 cup.

Variation

• Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled
• dried herbs.

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How to Make Sweetened Banana Chips

Ingredients:
5 kg green matured banana (saba variety)
1 kg sugar (refined)
1 L water
6 L oil

Procedures:

• Prepare a solution of 50% sugar. Mixing 1 kg of sugar in 1 liter of water until dissolved. You can heat the solution to relieve dissolve and let cool. Set aside.
• Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
• Peel and cut into thin slices (0.05-1 mm) green plantains. Apply oil to the slicer ease in court.
• Wash sliced ​​banana chips to prevent sticking during frying.
• Put wire mesh slices and fry in cooking oil at high temperatures (150-175 ° C) until golden brown or when bubbling ceases (about 3 minutes). Remove from cooking oil (first fried).
• Soak in sugar solution for 2-3 minutes and drain.
• Fry the sliced ​​sugared new oil until golden brown or when bubbling slow.
• Drain and cool on trays lined with paper towels. Separate chips stuck. Serve

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Buffalo Wings Recipe | Healthy Chicken Recipe

Buffalo Wings Recipe 

Ingredients:
Marinade:

½ kilo Magnolia Chicken Station, Chicken Wings
1 tsp cayenne pepper
2 tbsp calamansi juice
1 tsp garlic, chopped
1 tsp salt
½ tsp paprika
½ tsp chili powder
1 tsp hot sauce
½ tsp ground black pepper
1 tbsp brown sugar
¼ cup Magnolia Gold Butter, unsalted
Magnolia Nutri-Oil for deep frying

Glaze:
2 tbsp Magnolia Gold Butter, unsalted
¼ cup prepared barbecue sauce
¼ cup hot sauce

Garlic Dip:
½ cup mayonnaise
½ cup Magnolia Fresh Milk
1 tbsp garlic, finely chopped
2 tbsp parsley, finely chopped
salt to taste
ground white pepper to taste

Procedures:
Make 2 pieces of chicken wing cutting through the joints. In a bowl, prepare the marinade by mixing all the spices and marinate the chicken for at least an hour. While marinating, heat the oil for frying. Fry chicken wings until golden and crisp. In a skillet over medium heat, combine butter, barbecue sauce and hot sauce. Glaze Mix well then toss in the chicken wings until thoroughly coated with enamel. To make the sauce, mix all ingredients in a bowl until well blended. Serve dip on the side along with wings.

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Apple Butter Recipe

Ingredients

• 3 quarts Unsweetened Applesauce
• 2 pounds Granulated Sugar
• 1 pound Brown Sugar
• 3/4 cup Apple Cider
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Allspice
• 3/4 teaspoon Cloves
• 3 teaspoons Cinnamon

Directions

1. The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce.
2. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)

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Thumbprint Cookies Gluten Scandinavian Recipe | Healthy Bake Recipe

Gluten Free Scandinavian 

Thumbprint Cookies Recipe

Ingredients:
1/4 cup coconut oil, liquified
3 tablespoons honey
1/4 cup applesauce
1 tablespoon Chia Seed meal (1 tablespoon meal is equal to about 1/2 tablespoons seeds)
1/2 teaspoon vanilla extract
1/3 cup tapioca flour
1/3 cup almond meal/flour*
1/3 cup coconut flour, sifted

Procedures:

• Preheat oven to 350 degrees F. Add the oil, honey, applesauce, chia seed flour and vanilla in a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour and coconut flour. Mix again.
• Roll into small balls and place on unbleached parchment paper.
• Use your fingers to create a drain and fill with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes
• To make your own, just mix the whole almonds in a blender until it forms only food.

Other Method

• Beat butter and sugar on high speed for about 3 minutes. Separate the eggs. Add the egg yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and beat until bubbly and frothy (the egg whites are used to hold nuts cookies).
• Add the flour and salt. Mix until combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
• Roll dough into balls 1 inch in diameter. If using nuts, dip balls into egg whites and then roll in nuts until covered. Place the balls on baking sheets lined with parchment.
• Press down with your thumb to make a small hole in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

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Three-Cheese Skillet Lasagna Recipe

Ingredients

• 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
• 3 garlic cloves, finely chopped
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 large egg yolk
• 1 1/2 cups part-skim ricotta cheese, room temperature
• 1 box (12 ounces) no-boil lasagna noodles
• 1/2 pound fresh mozzarella, shredded
• 1/4 cup grated pecorino or Parmesan cheese

Directions

• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
• Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
• Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

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15 Kitchen Time Savers

Martha Stewart has 15 ideas and tips that will save you a lot of time in the kitchen.  It's a good thing.

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Horseradish Mustard Recipe

Ingredients

• 1/2 cup dry mustard, preferably imported
• 1/2 cup hot tap water
• 1/2 cup white wine vinegar or rice vinegar
• 2 teaspoons kosher salt
• 1 Tablespoon bottled hot grated horseradish
• 1 clove garlic, peeled and sliced
• 1 teaspoon white granulated sugar
• 6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper
• 2 whole allspice berries, crushed in a mortar, or small pinch ground allspice
• A little dry white wine, or additional white wine vinegar if needed

Directions

1. In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.
2. Place wine vinegar or rice vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice in a food processor or heavy-duty blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids.
3. Add the spice liquid to the mustard in the top of a double-boiler. Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. It will thicken up even more as it cools.
4. Taste and add more of the bottled horseradish to suit your tastes. If it is too thick, add a few drops of white wine or wine vinegar.
5. Seal horseradish mustard in an airtight jar and refrigerate.

Yield: about 1/2 cup

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Horseradish Recipe

Ingredients

• 1 cup peeled and cubed horseradish root
• 3/4 cup white vinegar
• 2 teaspoons white sugar
• 1/4 teaspoon salt

Directions

1. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.
2. Carefully remove the cover of the processor or blender, keeping your face away from the container.
3. Cover and store the horseradish in the refrigerator.

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Shrimp with Coconut Rice Recipe

Ingredients

• 1 cup dried Chinese mushrooms
• 2 tablespoons vegetable or peanut oil
• 6 scallions, chopped
• 1/2 cup dry unsweetened shredded coconut
• 1 fresh green chile pepper, seeded and chopped
• 1 cup jasmine rice
• 1/2 cup fish stock
• 1 3/4 cups coconut milk
• 12 ounces cooked shelled shrimp
• 6 sprigs fresh Thai basil

Directions

1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps.
2. Heat the oil in a wok and stir-fry the scallions, coconut, and chile peppers for 2-3 minutes until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.
3. Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, unit the rice is tender. Stir in the shrimp and basil. Stir in the shrimp and basil, heat through and serve.

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Broccoli Salad Recipe

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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Honey Mustard Dressing/Dip Recipe

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

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Asparagus Salad Recipe

Ingredients

• 1 lb Fresh asparagus, trimmed & steamed
• Lettuce leaves
• 1/2 teaspoon Whole red chili pepper
• 6 tablespoon Olive oil
• 3 tablespoon Cider vinegar
• 1 tablespoon Capers
• 1 tablespoon Fresh tarragon, chopped
• 2 tablespoon Fresh parsley, chopped
• 1 ea Green onion, minced
• Salt & pepper

Directions

1. Ensure that the steamed asparagus is not overcooked. Arrange the lettuce leaves on a shallow serving dish & arrange the asparagus in mounds on the dish. Grind the red chili pepper in a mortar & pestle & sprinkle over the asparagus.
2. Mix together the oil & vinegar. Add the capers, tarragon, parsley & green onion. Season well. Pour this dressing over the asparagus.
3. Chill for at least 30 minutes before serving.

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Potato Rolls Recipe

Ingredients

• 2 medium potatoes; peeled/quartered
• 2 peck of dry yeast
• 1 teaspoon sugar
• 1/2 cup butter or margarine; melted
• 1/4 cup shortening; melted
• 1/2 cup honey
• 2 eggs; beaten
• 2 teaspoon salt
• 6 1/2 cup all-purpose flour; about

Directions

1. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain, reserving 1 cup water; set potatoes aside.
2. Cool water to 105 to 115 degrees. Stir yeast and sugar into water; let stand 5 minutes. Mash enough potatoes to measure 1 cup; place in a large mixing bowl. Add butter, shortening, honey, eggs, salt, yeast mixture, and 2-1/2 cups flour.
3. Beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
4. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into thirds. Shape each third into 15 balls.
5. Place in three greased 9-inch round cakepans. Cover and let rise in a warm place, free from drafts, 40 to 50 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes. Yield: 45 rolls.

NOTE: Potato Rolls may be wrapped in aluminum foil, then placed in a freezer bag, and frozen up to 2 months. To reheat, let thaw almost to room temperature, place in cake pans, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.

Source: Southern Living

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Bread Machine Bagel Recipe

Ingredients

• 3/4 cup water -- + 2 tbsp
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 2 1/2 cups bread flour
• 1 3/4 teaspoons active dry yeast
• Glaze: 1 whole egg -- beaten

Directions

1. Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).
2. Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favourite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

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Warm Crab Dip Recipe

Ingredients

• 1 3/4 cups cream cheese
• 3/4 cup cheddar cheese, grated
• 1 cup sour cream
• 4 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce, plus extra to taste
• 1 lb 2 ounces cooked crab meat (or imitation crab meat)
• 1 garlic clove, halved
• Salt and pepper
• Butter, for greasing
• Sprigs of fresh dill, for garnish
• Savoury crackers for serving

Directions

1. Put the cream cheese into a bowl and stir in the cheese, sour cream, mayonnaise, lemon juice, and Worcestershire sauce.
2. Add the crabmeat and salt and pepper to taste and gently stir together. Taste and add extra Worcestershire sauce if desired. Cover and let chill for 24 hours.
3. When you are really to heat the dip, remove it from the refrigerator and let it come up to room temperature.
4. Meanwhile, preheat the oven to 350 degrees F. Rub the cut sides of the garlic clove over the base and sides of an ovenproof dish suitable for serving from, then lightly grease.
5. Spread the crab mixture into the dish and smooth the surface. Heat the dip through in the oven for 15 minutes.

Source: Blueberry Hill: Grandma's Best Recipes

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Crispy Pork Belly Recipe | Healthy Pork Recipe

Crispy Pork Belly Recipe

Ingredients:
1 kg (2 lbs.) skin on pork belly
30 ml (2 tbsp.) sea salt
5 ml (1 tsp.) whole black peppercorns
8 cloves unpeeled garlic crushed
1 bay leaf
2 ml (1/2 tsp.) sea salt
1 ml (1/4 tsp.) freshly ground black pepper

For Souce:
¼ cup soy sauce
2 tablespoons mirin
1-2 tablespoons honey
2 teaspoons sriracha
2 teaspoons sesame oil
sliced scallions (for garnish)

Procedures:

• Place the skin side of the pork belly in a pot large enough to hold it flat without curl. Add enough water to cover by a few inches. Add first amount of salt, pepper, garlic and bay leaf.
• Bring to a simmer and cook naked in 2-2/2 hours or so until tender. Meat should not resist when pierced with a fork. Turn off the heat and let the meat and liquid to cool completely. Carefully remove the pork belly and place in a large bowl. Discard the liquid. Refrigerate, covered, overnight.
• Heat oven to 450 ° F. If you have a convection option, use it. Place the pork in a baking dish and season on both sides of pork with salt and pepper. With a sharp knife, score the skin in a continuous slitting. Bake for 30-45 minutes until the skin has cracked. Let stand for 10 minutes. Cut into strips along the marked lines, then cut each strip into 1-inch pieces.

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French Fries with Cheese Recipe

French Fries with Cheese Recipe

Ingredients
1 lb. frozen French fries
2 tablespoons salted butter
2 tablespoons AP flour
1 cup whole milk
1 cup shredded cheese
1 teaspoon Worcestershire sauce
3 tablespoons bacon bits
1/4 cup chopped green onions

Procedures:

• Preheat oven to 370 degrees FahrenheitArrange aluminum foil on top of a baking tray. Spray with cooking oil. Arrange the frozen chips evenly on top of the sheet. Cook the potatoes for about 30 minutes or until the outside becomes crisp. Arrange on a plate. Set aside. Make the cheese sauce by melting the butter in a saucepan.
• Put-in the flour. Stir and cook until the color turns light brown. Pour in milk. Stir and bring to boil.
• Add the Worcestershire sauce and grated cheese. Stir and cook until the cheese melts and texture becomes smooth.
• Pour the cheese sauce over baked potatoes. Sprinkle some bacon and green onions on top. serve

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Cheesecake Cappuccino Recipe | Healthy Cake Recipes

Cheesecake Cappuccino No Bake 

For the crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsweetened cocoa, sifted
1/2 cup butter, melted

For the filling
3 egg yolks
1/3 cup sugar
1 tall can evaporated milk
1 tablespoon instant coffee
pinch of cinnamon
1 tablespoon Kahlua
1 1/2 tablespoons unflavored gelatin
3 tablespoons cold water
1 cup heavy or whipping cream
225 grams cream cheese

Procedures:

• Combine graham crumbs, sugar and cocoa in a bowl. Add butter and mix until evenly distributed.
• Press on the sides and bottom of 9-inch pie plate or springform pan. Freeze for 30 minutes.
• Prepare the filling: Beat the egg yolks in double boiler over hot water. Stir in sugar and slowly pour milk and coffee. Cook until thickened. Remove from heat and add the cinnamon and Kahlua.
• Dissolve the gelatin in cold water to a simmer. When completely dissolved, is poured into the egg mixture. Set aside. Whip the cream until stiff. Fold egg mixture cold.
• In a bowl, beat cream cheese until smooth and fluffy. Pour the egg mixture. Mix well. Pour into crust lined pan. Cheesecake Freeze for a few minutes and then keep refrigerated until set.

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Yorkie Bites Recipes

Ingredients

• 5 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 3/4 cup canola oil
• 4 ounces cooked roast beef, thinly sliced 
• 1/4 cup prepared horseradish
• 1 cup canned au jus gravy, heated

Directions

1. Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
4. Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
5. Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

Inspired by the amazing Yorkie Bites at The Rook and Raven.

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Scotch Eggs Recipe

Ingredients

• 1 quart oil for frying
• 4 eggs
• 2 pounds pork sausage
• 4 cups dried bread crumbs, seasoned
• 1 cup all-purpose flour
• 4 eggs, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
4. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

As inspired by the Scotch Eggs at The Rook & Raven.

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Pancakes with Buttermilk | Healthy Bakes Recipe

Pancakes with Buttermilk 

Ingredients
2 cups AP flour
2 cups buttermilk
6 tablespoons fresh milk
2 eggs
2 tablespoons granulated white sugar
1 teaspoon baking soda
2 teaspoons baking powder
4 tablespoons butter, melted
1/2 teaspoon salt
1/2 cup whipped butter

Procedures

• Combine all dry ingredients in a bowl game with the flour, salt, baking soda, sugar and baking powder. Mix well with a wire whisk.
• In another clean bowl, combine eggs, butter, milk and melted butter. Stir.
• Pouring-in the liquid mixture in the container with the dry mixture. Gently stir until all ingredients are incorporated.
• Heat a pan and then lightly spray a little cooking oil.
• When the pan is heated, spoon about half a cup of the mixture and pour into the pan. Cook for 1-2 minutes. Flip the pancakes and then cook the other side for the same time.
• Transfer to individual plates and then top with a dollop of whipped butter and pancake syrup.

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Sinigang na Tilapia Bangus sa Miso Recipe | Healthy SeaFoods Recipe

Sinigang na Tilapia / Bangus sa Miso Recipe

Ingredients

1 large tilapia (about a pound or more), scales and innards removed
2 tablespoons yellow miso paste
2 medium tomatoes, wedged
1 medium yellow onion, quartered
5 to 7 pieces mustard leaves
2 1/2 tablespoons fish sauce
8 pieces okra
1 sachet sinigang mix
5 cups water
Ground black pepper to taste
1 cup cooking oil

Procedures:

• Cut the half cross tilapia. Rub salt all over the fish. Let stand for 10 minutes.
• Heat 1 cup of cooking oil in a pan. When the oil becomes hot, fry each side of the tilapia on medium heat for 5 minutes. Remove the tilapia and place on a clean plate. 
• Meanwhile, scoop 2 tablespoons oil from the pan where the fish was fried and place in a pot.
• Heat the pot. When the oil is heated-up, saute the garlic, onion and tomatoes
• Add the miso paste and then pour in the fish sauce and water. Bring to a boil.
• Add the sinigang mix. Stir. Place the pan fried tilapia. Cook for 3 minutes.
• Add the okra. Cook for 2 minutes.
• Turn off heat. Sprinkle some black pepper and add the mustard. Cover for 5 minutes.
• Transfer the fish to a serving platter. Serve.

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Scottish Cheddar Cheese Soup Recipe

Ingredients

• 2 Onions -- thinly sliced
• 55 g Butter
• 55 g Flour
• 2 1/2 cups of stock
• 2 1/2 cups of milk
• 1 pinch of pepper
• 170 g Scottish Cheddar Cheese -- grated

Directions

1. Melt the butter in a saucepan and cook the onions for a few minutes.
2. Add the flour and cook for another minute.
3. Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.
4. Toss the grated cheese gently into the soup and simmer until melted.
5. DO NOT ALLOW TO BOIL.

This is a recipe from Toravaig House, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

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Russian Cabbage Soup Recipe

Ingredients

• 1 1/2 pound lean rump or chuck roast, cut into 1″ cubes
• 2 cups cooked chopped tomatoes
• 1 large onion; chopped
• 1 bay leaf
• 1 clove garlic; minced
• 3 quarts cold water
• 1 medium head cabbage; shredded
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1 tablespoons fresh lemon juice
• Salt and pepper to taste
• Low-fat sour cream, for garnish

Directions

1. In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours.
2. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.
3. Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.

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Kikiam Recipe | Chinese Sausage Recipe

Kikiam Recipe

Ingredients

1 lb. ground pork
1/2 lb. shrimp, minced
1 medium carrot, minced
1 medium onion, minced
1 tablespoon five spice powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets (tawpe)
1 cup cooking oil

Procedures:

• In a large bowl, combine pork, shrimp, carrots, onion, five spice powder, salt and pepper. Mix well.
• Place a piece of tofu sheet flat on a table. Takes a good amount of pork mixture and arrange at one end of the sheet of bean curd.
• Fold the top and bottom of the bean curd sheets then pull the sides up to form a sausage shape. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd sheet. This will help ensure the kikiam.
• Prepare the steamer. Pour in 4 cups of water and boil. Organize kikiam in steam and then steam for 20-25 minutes.
• Remove from the steamer and set aside. Note: You can place some in the freezer for later use when the temperature drops or you can fry all at once.
• Heat oil in a pan. Kikiam Pan-fry until browned container. Remove from pan and cut into serving pieces

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Suman sa Ibos Recipe | Suman sa Lihiya Recipe

Suman sa Ibos Recipe

Ingredients

4 cups glutinous rice
1 1/4 tablespoons sea salt
2 1/4 cups coconut milk
1 cup water

Procedures:

• Make the container Buri Buri rotating blades in a mold which is about 1 1/2 inches wide. Close container has cylindrical sheet to prevent leaf swirl again. 
• Wash the rice, then place in a large bowl. Pour into water. Allow the rice to absorb the water.
• Pour in the coconut milk and then add the salt. Mix gently and let stand for 10 minutes.
• Scoop the mixture into the container and then seal Buri. Set aside. Arrange in a large pot add. Pour in a liter of water. Bring to a boil.Turn the heat to medium-low and let cook add 60 to 90 minutes.
• Remove from the pot. Allow the temperature to cool.

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Chicken Enchiladas with Cheese Recipe

Ingredients

• 2 cups chicken; cooked and shredded
• 2 tablespoon Olive oil
• 1 Garlic clove; crushed
• 16 oz Tomato sauce
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar
• 1 Whole jalapeño pepper; canned
• 3 c Heavy cream
• 5 Chicken bouillion cubes
• 1/3 cup Olive oil
• 12 Corn tortillas
• 1 1/2 cup Monterrey Jack; grated
• 1 lg Onion; chopped

Directions

1. Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream and dissolve bouillon cubes in it. Set aside.
2. In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put 2-3 Tbsp. chicken mixture in the center and roll up. Place rolled tortilla, seam-side down in 13x9″ baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350~oven for 25-30 minutes, until cheese is melted and browned.

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Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

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Creamy Dill Dipping Sauce Recipe

Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon juice
• salt and pepper to taste

Directions

1. In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

Inspired by the dipping sauce that State & Main gives you with your fries.

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Specialties of The South of France

The French are known for many things-their great sense of style, their worldly attitude in life, and of course, their great appetite for food. French cuisine is one of the best gastronomic delights in the world. It's not surprising to know that French restaurants are among the most in-demand among diners, especially for special occasions.

However, French food is not limited to the usual baguettes and casseroles. French cuisine has so much more to offer to those who love to eat. The south of France is probably the most popular region in the country when it comes to great food offerings. Thanks to the abundance of fresh produce due to great climate, the south of France, particularly the region of Provence, enjoys a distinct gastronomy. Whether you are staying in a hotel nice, hotel orange, or a hotel avignon, you will surely have lots of options for fantastic meals.

Bouillabaisse in Marseilles

Marseilles is known not only for their great culture and people, but also for their food, particularly the bouillabaisse. This soup or stew is a traditional dish that has become a staple of most Provencal recipes. It contains at least three kinds of fish, ones that you can find locally. Varieties found in a single serving of bouillabaisse include Burbot, John Dory, Red scorpion fish, European conger, tub gurnard, and spotted weaver. The preparation and serving of this dish is very specific. You have the fish broth mixed with spicy sauce called rouille to put on bread or croutons. The fish will be mixed in olive oil on another pan or plate, and then added with more rouille. Fish dishes, such as the bouillabaisse are usually paired with white wine, but in Provence, they also serve it with rose wines, which is a specialty in the region. The growing and harvesting of rose wines are another great aspect of gastronomy in Marseilles.

Other Specialty Dishes in Provence

The other cities in Provence also have their own specialty dishes, just like Marseille has the bouillabaisse. Lemon-based dishes and desserts are the specialty in the city of Menton, which is famous for their lemons. Every year, there is a festival in the city in celebration of the fruit itself. Nice, a famous region in the French Riviera, has the Salade Nicoise as its specialty. The name of the dish itself, which translates to "salad of Nice," is proof enough of the association.

If you happen to drop by Aix en Provence, make sure to have some of their Calissons d'Aix, sweet pieces shaped like petals and consists of icing and paste. The paste is made by mixing candied fruit and ground almonds.

In most Provencal recipes, you will notice that their specialty dishes are based on ingredients that are native to the region. A lot of dishes in Provence have fair amounts of olives and garlic, which are abundant in the region. A nice example is the sauce called Aioli, which is made of eggs, garlic, and olive oil. The sauce is usually served with boiled eggs, boiled fish, and boiled vegetables. Tapenade, another popular Provencal dish, is made of finely chopped olives and mixed with anchovies, capers, and oil. Tapenade is mainly used as a condiment or spread.

There are other more specialty dishes that you can find in Provence and other parts of the south of France. Make sure to sample most of them if you plan to take a vacation in the region for a great gastronomic experience.

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African Spicy Peanut Soup Recipe

Ingredients

• 3 cups stock or 3 cups water
• 2 slices fresh ginger
• 1 sweet potato, peeled and chopped
• 2 carrots, chopped
• 1 yellow pepper, chopped
• 1/2 teaspoon cayenne or 2 fresh chili peppers
• 1 tablespoon oil
• 2 onions, chopped
• 3 green onions, chopped
• 1 tablespoon brown sugar
• 1/2 cup peanut butter
• 1 cup tomato juice
• 2 garlic cloves, chopped
• salt and pepper

Directions

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to the boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and purée until smooth.
• Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.

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Easy Recipes in a Pinch

Everyone has been in this situation: you get home, go to make dinner, and realize you forgot to pick up groceries and don't have a lot to work with around the house. So what do you do? You can go to the grocery store, but at this point it's probably getting late and you are probably getting hungry. You can go the takeout route of course, but this can get expensive and the food often isn't as good as your home cooked meals. Fortunately there is another option: you can find easy recipes that use the few ingredients you do have in your kitchen. There are many easy recipes that require very few ingredients but are still delicious and filling.

Macaroni and cheese is one of the simplest things to make in a pinch. Most people have macaroni or a similar type of past around the house, and there are many easy recipes for cheese sauce that require little more than cheese and milk. If you happen to have onion salt, red pepper flakes, or other seasonings around the house, these will improve the sauce. If just plain macaroni and cheese doesn't sound appetizing to you, you can easily turn it into a macaroni casserole. Add some veggies - ideally fresh, but frozen or canned will work - and then sprinkle some bread crumbs on the top and bake in a casserole dish. Tomato soup or tuna can also be added to change it up a little. There are endless possibilities when it comes to macaroni casserole.

Another great staple to keep around the house for when you need easy recipes is tomato soup. The soup on its own might not be enough for dinner, but there are many easy recipes that start with tomato soup. Add a quarter cup of cream cheese to a can of tomato soup, along with some chopped onions, basil, or oregano of you have, and you have an easy recipe for tomato bisque. You can also add pasta such as rotini or fusilli, along with some vegetables and some leftover roast beef or sausage if you have any, and you have a delicious, hearty soup that's easy to make and ready in minutes. This recipe is particular great because the leftovers are good to bring to work for lunch the next day, so it's simple and convenient. You don't have to have a lot of ingredients around the house to make a good meal. If you are creative and have an understanding of what goes together, you will be able to whip up a delicious and fulfilling dinner in no time at all. The key is to find easy recipes that only use a few ingredients, and to always have these recipes on hand in case you find yourself in a position where you need to use them. You might even like some of them so much that you will end up using them even when you have other ingredients and other options for things to eat for dinner!

If you are looking for easy recipes ( http://www.jennycancook.com/recipes/ ) that have your families health and wellness in mind, check out what we have to offer online. To know the five healthy factors to consider on what to eat or drink, visit livestrong.com Rate this Article

Easy Recipes in a PinchNot Rated Yet

Corrina Kuhar has published 1 article. Article submitted on March 25, 2013. Word count: 501

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An Easy Sauce to Serve over Pasta

Sometimes we have an accident when making a meal and it turns out to be the best thing, ever. This happened to me some years ago, when I was making a pasta sauce for spaghetti. I had a large container of what I was just sure was spaghetti sauce. I fried up the hamburger meat, added in the usual onion and green pepper, grabbed the sauce to add in and midway through pouring the jar full, I realized it was Salsa. Oh my. I was so upset at that moment, yet it turned out to have excellent flavors.

We all have days when inspiration is low, and nothing seems just right. What to make for dinner? I had a day like that not too long ago, and started frying up hamburger, hoping to come up with some kind of sauce for pasta. I hoped for inspiration to hit along the way, and this was the result. Recalling that day years ago, I decided to again use salsa. I fried the hamburger meat, added in onions and green pepper, some salsa, though not a whole large container. I added a little of this and that, and this is the recipe I created. It is great over spaghetti, or ziti, rigatoni or any pasta you desire.

Texicali Meat Sauce

1 pound hamburger meat, fried in a large pan

1 large onion, chopped

1 large green pepper, chopped

2 large cloves garlic, minced

2 teaspoons chili powder

1 teaspoon salt

1 1/2 cups your favorite salsa

1 can tomato paste, 6 ounces

1 cup water

1 small can chopped green chiles

Herbs of choice: chopped fresh basil, rosemary or thyme, use any or a combination

5 - 10 green olives, chopped finely

Brown the meat in a large skillet, breaking up well. As the meat is nearly done, add in the onions and green pepper and toss, cooking for about 5 minutes. Add in all the rest of the ingredients, mix well and bring to a boil. Reduce to a simmer and allow to cook for at least half an hour, until everything is cooked through. Serves about 6 to 8.

How much easier can this be? One time I made this I had pesto on hand. As pesto is nothing more than basil and parsley in olive oil, I used a couple of tablespoons of pesto instead of the other fresh herbs. Once I had only rosemary on hand and that is all that went in. As you can see, I have made it quite a few times recently. It is good over any type of pasta. It could be assembled with a large ziti and topped with cheese and baked until bubbling. It is not a hard and fast recipe. This came completely out of the blue. The idea is to relax and enjoy the flavors. Experiment and see which ones work for you. Use what you have on hand. I do urge you to try out making the sauce with a salsa of choice. It is really quite good.

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

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors.

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Review: State & Main in Saskatoon

I have checked out State & Main a few times lately. It's a restaurant that isn't sure what it wants to be.

When you walk in, you are expecting a pub but there are 13 60 inch televisions hung all over the place playing sports. You can't actually listen to them as they are playing music really loud. In the evenings it makes it hard to have a conversation. The decor seems like it is trying to be a trendy club but again you have those televisions playing sports. All of the pieces are okay separate but together it doesn't work.

The food is good if bland. The jalapeño cornbread is a great idea but it is just cornbread. The dill sauce for dipping your fries is really good and the burgers are enjoyable but at the end of the day, the food is just okay and not as good as the Rook & Raven. The burgers are just burgers which are often overcooked. They don't really have a signature dish but a lot of dishes that are just good. If there is anything they do great, it is their wings which are only 39 cents on wing night (Thursday). Jordon has been more than once and has really enjoyed it.

It's not my favourite restaurant to go when I am downtown but with the Rook & Raven being busy almost all of the time, it's one that I can see myself checking out once in a while.

You can find them on the web at stateandmain.ca or find them in person at 100 - 475 2nd Avenue South in Saskatoon.

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Ethiopian Beef and Peppers Recipe

Ingredients

• 6 green chiles -- skinned, seeded, chopped
• 2 teaspoon fresh ginger -- peel,chop
• 4 cl Garlic
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup red wine
• 2 pound sirloin steak -- cut in-1/2 inch strips
• 6 tablespoons of oil
• 2 cups onion -- chopped
• 2 Bell peppers -- cut in strips

Directions

1. Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
2. Brown beef in hot oil.
3. When evenly browned, remove and drain off all but 2T oil.
4. Saute onion in the oil until soft but not browned.
5. Add the bell peppers and saute for an additional 3 mins.
6. Add the chile puree and bring to a boil, stirring constantly.
7. Add the beef and mix until strips are coated with sauce.
8. Reduce heat and simmer 10 minutes more until the beef is done.

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Benefits of Home Made Sauce

Hotdog sauce is the key ingredient of a hotdog. One can say that if the hotdog sauce is good in taste, then it will make the hotdog much tastier. In fact not only hot dog, but many other food items tastes good with sauce or pickle as both of these things makes the food tastier and also helps in digestion. Spicy topping is not only good to be used for a side snack but it also adds taste to the various dishes which usually people don't like to eat. More importantly lot of these topping and pickles provide several health benefits when they are used in a right quantity, and this way you will also be able to finish your food easily without worrying about gaining weight. Sauce is a rich source of sodium which helps in blood regulation, maintains our nervous system and protects us from various types of diseases like Diarrhea, Lethargy, Muscular irritability, Low blood pressure and many others. But be careful as anything in excess is dangerous, no matter even if it's product of a high quality brand. Therefore instead of purchasing machinery made topping look out for a brand which can offer homemade sauce.

The biggest benefit of a homemade topping is that it's totally made up of natural ingredients and keeping in mind taste as well as the health of everyone. A homemade hot dog sauce is suitable for everyone and everyone can eat it whether young or old. But there are very few sauce makers in the market who has a good Hot Dog Sauce Recipe. Therefore look for someone who is in this business from a long time as there are some families who are making sauces from several generations. One more reason that why should you opt for a homemade sauce is that if you are living away from your home, then it's a perfect thing for you as it will remind you of your mom's hand cooked food and memories that you cherish the most. One more thing to keep in mind that variety is spice of life, and when it comes to sauces then it become a must thing. Therefore look for a brand which can offer you varieties of homemade sauces like Spicy Hotdog Sauce and Chilli Hotdog Sauce.

This way you can have a sauce according to your mood and taste because even people of the same family has different taste and liking. So hurry up now and buy one today.

Cindy's Family of Sauces will strive to use only the freshest, local and natural ingredients in all of our products and to prepare those products as if we were in our own kitchen. So join our family, learn our stories and enjoy the best sauces money can buy! Rate this Article

Benefits of Home Made SauceRating: 5.0/5 (1 vote cast)

Anoop Kumar Srivastava has published 41 articles. Article submitted on March 01, 2013. Word count: 412

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Variations on a Bread Making Theme

You know how sometimes even the best cook can get distracted and forget an ingredient? That happened to me once many years back, and I completely forgot to put in the 3 eggs called for in my bread recipe. I was so distracted that even when I had only added 7 cups of flour and the dough already looked too dry, I still didn't realize what was wrong. I made the bread, baked it and we were eating the first loaf. There was a difference in color that I wondered about. That was when I realized that I had utterly forgotten to add the eggs.

Things like this can happen to the best of us, but what I want to demonstrate with this story is that bread making is a forgiving art. Add a little more of this, a little less of that, and you still have a very good loaf of bread. After that episode of forgetfulness, I got thinking. I tried making the bread with only a half stick of butter and two eggs. It turned out great. I substituted 2 cups whole wheat flour for part of the flour and it was great. I wondered what other things I could do with this original recipe.

Remember that when making a substitution or using a different ingredient, the total amount of flour needed will vary. If substituting 2 cups of whole wheat flour, do this at the beginning of the recipe. This way, toward the end of adding flour, you will know that since whole wheat is a thirstier flour, you will likely need less than the full amount. This holds equally true with flax seed. I often mix 1 cup of ground flax seed into the original 2 cups of flour, mixed with the powdered milk and yeast and add it at the beginning. Flax seed soaks up liquid, so the ultimate amount of flour will be less by nearly a cup.

Another variation I use often is with oatmeal. When the boiled water is poured over the stick of butter, honey and salt, I add in a cup or so of old fashioned rolled oats to the hot liquid to soak. Once cooled enough, proceed with the recipe as stated, knowing you will need less flour than called for. Keep an eye on the texture of the dough, noting that if the dough starts trying to climb up the dough hook, it is more dry than needed. Softer dough will yield more tender bread.

If you like nuts, such as walnuts or pecans, they can be added either finely ground or coarsely chopped, as desired. The amount of flour should not vary widely with the addition of nuts. Use raisins the same way, for that variation. For cinnamon raisin bread, when patting out one loaf of dough, and prior to rolling up, brush the dough with melted butter and sprinkle with cinnamon, or cinnamon and sugar. If raisins have not been added to the dough itself, they may be sprinkled on before rolling up the loaf.

If you choose a less sweet dough, lower the amount of honey by half, and add in another half cup of water, to keep the amount of dough approximately the same. If you want to use only egg whites instead of whole eggs, that is acceptable. If you have leftover egg yolks and need to use them, just yolks in the recipe will work fine. Either way, remember that slightly less liquid is being used, so either compensate by adding a little more water or a little less overall flour. Eggs, either whole or just the yolks give the bread a lovely golden color. If you want to increase the golden color even more, use saffron. Take a pinch of saffron and either grind to a fine powder or crumble finely and add to the boiling water at the beginning of the recipe. Alternatively, soak the saffron threads in the boiled water, then remove the threads before pouring into the mixer bowl.

If you want to make dinner rolls such as cloverleaf, one loaf of dough will yield a dozen rolls, made in greased muffin tins. Baking time is approximately 12 to 15 minutes. If you would like to make buns, one loaf will make about 6 to 8 buns. Divide one loaf worth of dough into the appropriate amount of equal sized pieces. Take one piece and make a nicely formed ball by tucking under repeatedly. Then either with hands or a rolling pin flatten the dough to an exaggeratedly wide and flat round. It may take some work. Lay these onto a greased baking sheet and allow it to rise. Bake for about 15 to 18 minutes.

These are some of the many ways to make changes and alterations. Get familiar with the dough and how it works and there is no limit to what can be done.

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

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors

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