It's All About the Egg

Eggs are one of the most nutritious and versatile foods that there is. They can be eaten fried, baked or as an ingredient in everything from main dishes to desserts. Eggs can be either brown or white - the color does not change the quality or the flavor.

Store eggs in their own carton in the refrigerator. The carton protects the eggs from absorbing other food flavors through their shells. Fresh eggs are best for poaching or baking while older eggs are better for beating egg whites.

Most recipes call for large eggs which are about 2 ounces each. When cooking with eggs, bring them to room temperature before cooking. Eggs are sensitive to temperature. They will continue to cook if they are left in a hot pan so move them to a serving dish immediately after cooking.

Some recipes may require the use of either egg whites or egg yolks. The best way to separate eggs is by using their own shells. Avoid touching egg whites with your fingers or greasy surfaces, especially if they are going to be beaten.

Beaten egg whites are used in souffles and mousses. A pinch of salt added before starting to beat them will help them stiffen faster. Don't over-beat or they will become too stiff. Egg yolks are often beaten separately with or without sugar. This helps increase volume and lightens sauces such as Hollandaise or adds air for cakes or batters.

Older eggs are easier to peel than fresh eggs. Plunge the cooked egg into very cold water immediately after cooking. This helps loosen the shell for easier removal. It also prevents the greenish ring around the yolk. Hard-boiled eggs may be refrigerated in their shells up to a week.

Folding egg whites is one of the more important cooking techniques. Because beaten egg whites contain so much air, they are difficult to add to a batter mixture without losing volume. Do not over-beat egg whites or they will not mix smoothly and will deflate. Begin by adding about one-quarter of the beaten whites to the batter and stir them in thoroughly. Then, spoon in the remaining egg whites and gently fold them in, using a rubber spatula or metal spoon. Cut down into the center of the mixture to the bottom and scoop under and up along one side of the bowl, turning the bowl as you work.

You will often hear about boiling eggs, but they should never really be boiled. They should be gently simmered. The eggs should be at room temperature before cooking to avoid cracking.

Poached eggs are cooked in simmering water. Use the freshest eggs possible; the fresher the egg, the better the egg will hold its shape. Only cook one or two eggs at a time in a wide saucepan with 3 inches of water. Break egg into a small dish and using a wooden spoon, stir the water vigorously to form a swirl. Quickly slide the egg into the swirl. Simmer for 3-4 minutes and lift the egg out with a slotted spoon.

Baked eggs are sometimes called "shirred eggs." They are usually baked one to a dish (a ramekin) with salt and pepper and dotted with a small amount of butter. Put the ramekins into a small casserole filled with boiling water and bake for 5 to 6 minutes until the white is just set and the yolk is still soft. Serve immediately.

Eggs can also be scrambled, fried, and used to make omelets, custards, crepes and souffles.

The Most Difficult Thing Is To Prepare Good Cajun Dishes

cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely is accurately duplicated.

One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. For more details go to www.blueribbon-recipes.com. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.

I'm sure that many of you have watched as Emerald Largesse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.

The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only is that, but fresh crawfish and indocile sausage a little difficult to come by during the heart of a Michigan winter.

If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. You can also visit at www.100cookingtips.com. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.

Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

Article sites URL:-
www.delicious-candy-recipes.com
www.cajuns-recipes.com

Food Wishes Recipes - Chicken Fettuccine Alfredo Recipe - How to Make Chicken Fettuccine Alfredo

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Savory Gorgonzola Bread Pudding Recipe - Gorgonzola Bread Side Dish Recipe

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Easy, Tasty Chicken Wing Recipes

You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:

Baked Chicken Wings

• 1/2 c. margarine, melted
• 1 t. dijon mustard
• 3 c. multi-grain flaked cereal
• 16-18 chicken wings, broken into two pieces
• 1/2 c. grated Parmesan cheese
• 4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.

Hot Chicken Wings

• 12-15 chicken wings
• 1/2 c. (1 stick) butter or margarine, melted
• 1/4 c. Red Hot Durkee's Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.

Sweet and Sour Chicken Wings

• 3 lbs. chicken wings
• Accent seasoning
• Oil
• 1 c. water
• Cornstarch
• Garlic powder
• Beaten egg

Sauce:

• 3/4 c. sugar
• 3 or 4 tbsp. catsup
• Dash of salt
• 1/2 c. white vinegar
• 1 tsp. soy sauce
• 1/4 c. chicken stock
• 1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.

Teriyaki Chicken Wings

• 12-15 chicken wings
• 1/3 c. water
• 1/4 tsp. pepper
• 1/3 c. soy sauce
• 1/4 c. brown sugar
• 2 green onions (diced)
• 1/3 c. cooking sherry (optional)
• 1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

Puppies for Sale: Puppies for the Entire Family

Probably it has been a long time since you wanted a pet. But Dukespost has a wide array of puppies for sale and that means one thing, finally a pet of your own. For all those times of waiting in anticipation for the perfect pet puppies galore at Dukespost has at long last remedied the waiting. Nothing beats a puppy from a good breed looking beautifully. Unfortunately many a good puppy is ruined when a breeder takes the puppy for granted.



At Dukespost they go beyond selling. Proper care for health and good grooming are tackled in must read articles. For a lot of people, cute and cuddly are the first words that come to mind when the word puppy is said but for good reason. Puppies of whatever breed are existing everywhere in the country and homes have either one or two of them. Puppies can be very playful at anyplace but a good training makes the discipline work.



Know your puppy. Is it a cocker spaniel or a golden retriever? Does the puppy come from the dachshund family or has it a Labrador lineage? Is it a terrier or a Chihuahua? The breed counts. There are breeds with super temperaments like the German shorthaired pointer puppies. There are the cute poodles for just lounging around. The Chihuahuas are known for their mellow temperaments. And the mini Aussie puppies are simply adorable.



From knowing their breed you can set behavioral patterns which can either break or make a puppy. Behavior can cause problems if not given much attention. Dogs like humans are so social by nature. They need to be around people or their kind to make things easier. Don't ruined a good pup by poor discipline techniques. Puppies can easily learn when there is constant contact with the owner. The puppy wants to know you well too. This is a two-way thing.



Some puppies for sale at Dukespost can be tough. For those tough cuts, they need to be softened by car and attention. But don't overdo things because puppies can also be spoiled. Once the little litter gets spoiled, bad behavior sometimes can happen. A little discipline will go a long way. Benefit from your patience and diligence. Have a simple regimen as possible to show them how things are done. No extraordinary training. Not all puppies respond equally. Like humans different folks have different strokes.



Health wise, according to Dukespost, the puppies need a veterinarian for their vaccination shots and sickness whatever the case maybe. There are only a lot you can do and you cannot be too careful. So some things need the assistance of qualified experts like the vet and dog trainer. Don't attempt to put matters in your hands when something goes awry. Even puppies for sale need the confidence and experienced of certified animal doctor. Dukespost recommends consultation at all times.



Even if you are not having a puppy for competition purposes, your pet should still get the same care and attention as a prospective champion. Puppies are considered members of the household. Kids play with them ad you get to talk with them when your alone. You feed the little litter and he eats from your hands at times. What better pet can you get?

















Dukespost has puppies for sale which can be the right puppies

to have as pets.

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Telmo and Tula - Vanilla ice cream recipe, little cooks cartoons

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Telmo and Tula - Vanilla ice cream recipe, little cooks cartoons

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Three Cheap and Easy Chicken Dinners

Poor secretaries know that eating out every night takes a big chunk out of your budget. cooking dinner for yourself is a great way to cut food costs and experiment with the foods you like. I’m always on the look-out for meals that are easy to prepare and cheap to make and these three cheap and easy chicken dinners fit the bill.

Two of the following recipes involve the use of a slow cooker. If you don’t already own one, I highly recommend it. Slow cookers are the ultimate tool for easy preparation. All you have to do is mix up the ingredients, start the cooker and return to a hot and ready meal later on.

Easy Chicken and Rice Casserole

* 1 cup of uncooked rice
* 3 cups of water
* 1 packet of dry onion soup mix
* 1 can of cream of chicken
* 2 uncooked chicken breasts

Prepare by mixing all ingredients in a slow cooker and cooking on high for 3-4 hours.

Cheap Chicken Alfredo with Penne

* 1 box of penne pasta
* 1 small bag of frozen broccoli
* 1 jar of ready-made alfredo sauce
* 2 cups of chopped, cooked chicken
* 1 teaspoon dried basil (or 1 tablespoon fresh)
* Salt and pepper to taste

Begin by cooking the pasta and steaming the veggies in two separate pots. Cook pasta for 8-10 minutes to desired texture and drain. Return the noodles to the pot and add the vegetables, sauce, chicken and basil to the pasta in the pot. Stir and cook over low heat until everything is warmed through. Season to taste with salt and pepper.

Cheesy Chicken and Rice Casserole

* 1 cup of uncooked long grain rice
* 3 cups of water
* 2 teaspoons chicken bouillon granules
* 1 can of cream of chicken soup
* 1 bag of frozen broccoli
* 2 cups of chopped cooked chicken
* 1/4 teaspoon of garlic powder
* 1 teaspoon of onion salt
* 1 cup of shredded cheddar cheese

Mix all ingredients in slow cooker and cook on high for 3-4 hours. Look for preparation tasks you can do ahead of time. Cooking and chopping up the chicken for two of these recipes immediately after returning from the grocery store will save you time when you’re throwing dinner together after a long day of work.

Experiment with these recipes to suit them to your individual tastes. If you don’t like alfredo sauce, use marinara or pesto instead. Use different vegetables if you don’t like broccoli or try different styles of pasta. Spice up the recipes with chili powder or crushed red pepper if you like a little zing in your meals. If you have leftovers, stick them in individual serving Tupperware containers to take for lunch the next day. Get creative – play around with these recipes and enjoy creating dishes that taste great and save you money!

Food Wishes Recipes - Grilled Shrimp with Lemon Aioli Recipe - Grilled Shrimp Recipe with Cured Lemon Aioli

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Grilled Shrimp with Lemon Aioli Recipe - Grilled Shrimp Recipe with Cured Lemon Aioli

You can find additional info at the following links:

Click Here for more information
Click Here for more information

WINTER VEG BAKE RECIPE - SORTED

You can find additional info at the following links:

Click Here for more information
Click Here for more information

WINTER VEG BAKE RECIPE - SORTED

You can find additional info at the following links:

Click Here for more information
Click Here for more information

How To Prepare Delicious Raw Food Sauces

Raw food sauces are (you’ve heard this phrase before) delicious and nutritious. For example, my recipe for raw food Fettuccine Alfredo dresses translucent ribbons of pale green zucchini with a sauce made from soaked cashews and a tasty spice blend. Believe me; you won’t miss the cream or the butter (or the fat and calories).

If you like your sauces green instead of white, try my raw food Pesto. Like the original, my recipe calls for basil leaves, olive oil, garlic, salt, and pine nuts. The only difference is that the pine nuts are raw instead of roasted.

One of my favorite raw food sauce recipes is the Mock Peanut Sauce that I created for Raw Food Made Easy for 1 or 2 People. Traditionally, this sauce calls for roasted peanuts, but I use raw almond butter instead. As well as retaining more nutrients, I think raw almond butter actually tastes better in the recipe.

You can make your own almond butter or purchase it in stores. Just make sure you choose raw almond butter.

Mock Peanut Sauce

• 1/2 cup raw almond butter
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 2 tablespoons pure maple syrup
• 2 teaspoons tamari
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon grated fresh ginger
• Dash cayenne
• Dash salt
• Place all the ingredients in a blender and process until smooth

This simple raw food sauce can be kept for up to five days in the refrigerator. Drizzle it over your favorite veggies at lunch or dinner or use it as a dipping sauce to add Asian flair to the crudités your serve at your next party.

Food Wishes Recipes - True Blood Pasta with Beef Neck Sauce Recipe - Penne with Beef Vampire Sauce

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Roast Quail with Cured Lemon Recipe - Lemon Roasted Quail

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Troubleshooting Pancakes: How to Make the Perfect Pancakes

On a busy morning, pancakes are the perfect choice: they are easy, quick, and almost foolproof. But they are not quite foolproof. If your pancakes are not turning out not quite right, review these eight principles for great pancakes.

1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes—that's what our mixes are made with—but all purpose flour will do. Bread flour makes for a pancake that is too tough and chewy.

2. Don't over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe's wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. There will still be lumps. That's okay—they'll cook out. If it's beat too much, you'll develop the gluten and create a chewy pancake.

3. Get the batter the right consistency. The batter should be runny enough that it will spread on the griddle. If it is too runny, the pancakes will be crepe-like. If the batter is too thick, you'll be tempted to spread the batter with a spatula which should not be necessary. As you progress through the batch, the batter will tend to become thicker as the leavenings work. Add a little more water or milk as needed but remember to stir minimally.

4. Prepare the griddle. Very lightly grease the griddle with a little shortening or with an aerosol can of vegetable oil. We often spread just a little butter on the griddle. The butter tastes great but it burns more easily than vegetable oil so use it sparingly.

5. Get the griddle hot enough. Set the griddle on high or medium-high heat. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat to medium.

6. cook uniform pancakes. Having the same size pancakes gives you a neat, uniform presentation that looks professional. Use a 1/3 cup measure for medium pancakes and larger measures for larger pancakes.

7. Cook it right. You can tell when it's time to turn the pancake by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. A little practice makes perfect.

8. Keep your pancakes hot. Pancakes are best if steaming hot. As you take the pancakes off the grill, cover them lightly with aluminum foil. Better yet, use a pancake and tortilla keeper to keep them hot. You may also stick the loosely covered plate in an oven heated to 275 degrees. For a special touch, heat the empty plates in the oven before serving.

Baker's note: One of my granddaughters, Lily, loves chocolate pancakes with coconut cream syrup. (Who wouldn't?) When her mother makes these pancakes, she makes extra. She stacks the extra in a pancake and tortilla keeper and places the keeper in the refrigerator. When Lily gets home from school and needs a snack, her mother heats a couple in the microwave and serves them to her.

Food Wishes Recipes - "Special" Roasted Potatoes Recipe - Crunchy Roasted Potatoes

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Cast Iron Seared Salmon Recipe - Crispy Seared Salmon Filet

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Cooking: Baking Tilapia

Although baking is the most popular cooking way for tilapia, many do not know the proper procedure on how to bake tilapia.
There are three main types of baking method to bake tilapia. The first is baking tilapia in garlic and olive oil. The listed ingredients are four tilapia fillets, four cloves of crushed garlic, three tablespoons of olive oil, a chopped onion, and a quarter teaspoon of cayenne pepper. The fillets should be washed and pat dry before cooking. Then rub the fish with garlic and arrange them in a bowl. Next add the olive oil into the fish and top it with onion. Place it inside the refrigerator for six to eight hours.
After that, preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Then remove the fish from the refrigerator and place them onto a baking dish. Pour the remaining marinade onto the fish and season it with a quarter teaspoon of white pepper and a quarter teaspoon of cayenne black pepper. Next place the baking dish into the oven and cook for 30 minutes. Serving can be done immediately after cooking.
The other baking method is the easy baked tilapia. On how to bake tilapia using this method, you should prepare the ingredients which include four tilapia fillets, three tablespoons of melted butter, three tablespoons of lemon juice, one and a half teaspoons of garlic powder and a pinch of salt. Besides, you also need two tablespoons of drained capers, half teaspoon of dried oregano and a pinch of paprika. Firstly place the fish on a baking dish. Then mix the lemon juice, salt, butter and garlic powder in a container. Pour the mixture over the fish and add paprika, oregano and capers. Preheat the oven to 400 degrees Fahrenheit and bake the fish for 20 to 30 minutes before serving it with rice.
Another way of baking tilapia is the Hudson's baked tilapia with dill sauce. To perform this baking method, you need four ounces of tilapia fillets, salt, pepper, one tablespoon of any seasoning powder, one lemon sliced thinly, a quarter cup of mayonnaise, half cup of sour cream, half a quarter teaspoon on garlic powder, one teaspoon of fresh lemon juice and two tablespoons of chopped fresh dill.
First of all, you need to preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Then grease the baking dish light. Next season the tilapia fillets with salt, pepper and seasoning powder in a considerable amount according to personal taste and preferences. Arrange the seasoned fish in a single layer on the baking dish. Place the sliced lemon over the fillets and it is recommended to use only two slices for a piece of fillet to ensure it covers most of the surface. Bake the fillet uncovered for 15 to 20 minutes in the oven or until fish can be easily flaked with a fork. While the fish is being baked, you can prepare the mixture of sour cream, mayonnaise, lemon juice, garlic powder, and dill in a bowl. When the fish is done, you can serve the mixture with the fish.





Stuart is writing for many websites, He enjoys writing on wide range of topics such as what temperature to bake mahi mahi and how to bake tilapia. You may visit for more details.

Great Slow Cooker Recipes forTailgating

It’s football season and whether you’re off to the college game, heading to the pro stadium or just having friends over for Sunday afternoon, there’s always a need for good snacks. You can use your slow cooker to branch out from the traditional wings and pizza.

The benefit to using a slow cooker is to get the ingredients in quickly and then have time to walk away for last minute cleaning, preparing other items or watching the pre-game show.

So, for the near-perfect tailgate, give these recipes a try:

Slow Cooker Chicken Chili

Ingredients
1 small can tomato sauce
1 can diced tomatoes w/chilies
1 can corn
1 can black beans
1 can kidney beans
1 onion (finely chopped)
1 garlic clove (minced)
1 Tbsp. chili powder
1 packet of taco seasoning
1 lime
Salt and pepper
3 or 4 boneless skinless chicken breasts
Garnish
1 package shredded cheddar cheese
Sour cream (optional)
Cilantro

Combine all ingredients in the slow cooker, and mix well. Cover and cook on low (approximately 10 hours) or high (approximately 8 hours). After cooking, use two forks to shred chicken, and stir well. Garnish with shredded cheddar cheese, sour cream, and cilantro, if desired. Serve it up with some warm cornbread muffins.

Tailgate slow-cooker honey-maple ribs
Ingredients

1 10.5 oz. can of beef broth
3 Tbsp. honey-mustard
¼ cup honey
½ cup water
¼ cup honey-flavored barbecue sauce
¼ cup soy sauce
¼ cup maple syrup
3 lb. split baby back ribs

Mix the broth, mustard, honey, water barbecue sauce, soy sauce and maple syrup together in your slow cooker. Make sure your ribs are sliced into sections before you place them in the slow cooker. The sauce should cover the ribs. Cover and cook for five hours.

Pulled Pork

Ingredients

2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or broth
1 Tbsp. packed dark brown sugar
1 Tbsp. chili powder
1 Tbsp. kosher salt, more as needed
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 4 ½ to 5 lb. boneless or bone-in pork shoulder
2 cups barbecue sauce (optional)

Layer the onions and garlic on the bottom of the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry and rub the mixture all over the pork. Place the meat in the slow cooker. Cover and cook until the pork is tender. About 6-8 hours on high, or 8-10 hours on low. Strain the liquid from the pork. Debone the pork if necessary and return the solids to the slow cooker. Add either the barbecue sauce or strain the fat from the cooking liquid and add ¼ cup at a time just until the pork is moistened.

Shredded Beef Sandwiches

Ingredients

1 3 lb. beef chuck pot roast
1 large onion, sliced
3 bay leaves
½ teaspoon salt
¼ teaspoon garlic powder or 1 clove garlic, minced
1/8 teaspoon ground cloves
1/3 cup cider vinegar
8 French rolls, or large buns
Spinach or lettuce leaves (optional)

Trim the fat from the meat. Place the meat and onion into the slow cooker. Add bay leaves, salt, garlic and cloves. Pour the vinegar over the meat. Cover and cook on low heat for 11-12 hours or on high for 5-6 hours. Remove the meat from the cooker, discard the bay leaves. Use forks to shred the meat, discarding any bones or fat. Strain the juices and take off the fat. Return the meat and broth to the slow cooker. Heat for about two hours on high heat.

These easy recipes will make your tailgate party a hit. And in the midst of cheering for your team, you can bask in the compliments from your family and guests.

Lawrence Reaves writes for Hamilton Beach, a kitchen appliance company offering slow cookers, indoor grills and blenders. Check out Hamilton Beach here to see their most popular products.

Healthy Cooking

Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.

cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.

Healthy cooking

For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.

When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.

It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.

Seasonings

You may also want to think about the seasonings that you add to your foods when cooking.

Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.

Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.

Baking powders that contain aluminum.

Cooking utensils

Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.

More Things to Consider

Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.

Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.

Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.

Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.

Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.

Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.

Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.

And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.

Food Wishes Recipes - How to Make Perfect Hard Boiled Eggs - Perfect Easter Eggs

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Grilled Spanish Mustard Beef Recipe - Grilled Beef Recipe - Carne Asada

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Grilled Spanish Mustard Beef Recipe - Grilled Beef Recipe - Carne Asada

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - How to Measure Flour - Using a Digital Scale for Baking

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - New York Style Cheesecake Recipe - Sunshine Cheesecake Recipe

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - New York Style Cheesecake Recipe - Sunshine Cheesecake Recipe

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - How to Make Stuffed Peppers - Beef and Rice Stuffed Peppers Recipe

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - How to Make Stuffed Peppers - Beef and Rice Stuffed Peppers Recipe

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Italian Wedding Soup Recipe - How to Make Italian Wedding Soup

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Italian Wedding Soup Recipe - How to Make Italian Wedding Soup

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Gourmets Get Ready for Induction Cooking

Get ready, a cooking revolution is at the kitchen door. What the cell phone did for the telecommunication industry, induction cooking is now doing for the food industry. While the technology has been around for decades, in recent years it has been greatly improved upon, already taking hold in Europe and Japan. There can be no doubt that magnetic induction promises to be the most attractive cooking option on the market. In this article we will discuss how induction cooking works, how it differs from electric and gas stovetops, and explain the advantages and disadvantages of the new technology.

Up until now, there have been two basic methods of cooking food. Both methods follow the same basic principles. In the chemical method, a combustible material—such as wood, coal, or gas—is burned to generate heat; while the electrical method accomplishes the same thing by running a current through a coil, or more recently, a halogen-filled bulb. (A third, oven-only option for generating heat needed for cooking is microwaving, which generates the heat within the food itself.) Magnetic induction is a completely different technology.

A crash course in basic physics explains how it works. When a conductor is placed in the presence of a changing magnetic field, electricity is produced in the conductor. The result is an electromagnet. In induction cooking, an electromagnet is placed under the cooking surface. When turned on, an alternating current runs through the electromagnet, producing a magnetic field. A large metal object on the surface will pick up the current and generate heat. Voila! Now we’re cooking!

The biggest difference between induction cooking and its counterparts is where the heat is generated. Gas and electric stovetops produce heat on a burner. The heat is then transferred, more or less efficiently, to a cooking vessel and its contents. In contrast, induction cook tops generate heat in the vessel itself, while the burner stays cool. Since there is no transfer of heat from burner to pan, there is virtually no wasted heat. Studies have shown that induction cooking may be up to 90% energy efficient, compared to electric and gas cooking, which are 47% and 40% energy efficient respectively. In addition to efficiency, induction cooking is the superior choice when it comes to safety issues. Because the cooking surface stays cool (i.e. room temperature) there are no more burned hands or hot pads and there is no open flame sending potentially dangerous fumes into the air. Best of all, with the heat focused in the right place, the kitchen--and the chef--stays cool and comfortable.

But the real luxury of induction cooking—the things that sets it apart as the Porsche of cook tops—is the precision and control it gives the chef. By varying the strength of the magnetic field, the heat generated in the pot responds instantly. This means water boils in half the amount of time it takes electric and gas stoves. Low temperatures work as well as high ones—meaning you can toss out your double boiler! One experiment showed chocolate chips melting at such a low temperature they held their shape until spread with a spoon. Induction warmers are great for caterers as well, since they hold low temperatures and keep food warm better than any of the alternatives.

Unfortunately there are a couple big disadvantages to induction stoves. For the pan to conduct energy it must be magnetic—that is, it must contain iron. Therefore, cast-iron and steel pots and pans are necessary. Test your cookware by passing a magnet across the pan. If the magnet sticks, the pan will work. Some cookware, made with layers of aluminum and copper for distribution, will still work beautifully on an induction cook top, as long as the surface of the pan is steel.

The second disadvantage is unavailability. For some reason, induction cooking has been slower to take off in America than it has across the Atlantic. Therefore, it’s still hard to find, and models are more expensive. (Prices start well above a thousand dollars.) However, as the market increases, look for prices to steadily fall. If you can’t wait, there are several websites where you can order an induction cook top and have it delivered to your home. Installation is relatively easy.

After using an induction cook top, it’s easy to imagine the day when we will look back on electric or gas ranges with the same astonishment and nostalgia as we do grandma’s old wood stove.

How to Prepare Noni Fruit

Noni fruit must be harvested when ripe. Ripe noni fruit contains polysaccharides, fatty acids, and protein compounds responsible for the food's positive effects. Make sure your supplier uses only ripe noni fruit. If you don't get the results you're looking for, you may want to try a different brand.



Not all companies know how to prepare noni fruit properly, so they often employ knowledgeable local harvesters. To prepare noni fruit for mass consumption, 6 to 10 pounds of noni must be used to create one pound of product.



There are four basic methods of processing. The juice-only technique uses overripe noni fruit, dripping with juice, which is collected and bottled. Be aware that the label may legally read "100% Noni Juice," even if the company has added water. This method results in the most pungent-tasting type of noni fruit drink, so it is recommended that you mix it with another type of juice, like raspberry, cranberry, or orange.



The puree method uses every part of the fruit except the seeds. Other liquids are added. The therapeutic effects are not quite as strong as with the juice-only method. Look for a product that contains at least 70% noni juice. Most pureed noni juice is pasteurized to kill off harmful microbes. If it is not pasteurized, the Food and Drug Administration (FDA) requires a warning label.



Capsules contain many of the health benefits of noni juice, without the strong taste. The whole noni fruit is dehydrated to reduce bulk, irradiated for sanitization, then ground up and put into capsules for easy consumption.



The powdered juice method allows for precise concentrations. The whole fruit is dehydrated, irradiated, and ground up. The granules are then added to a liquid that contains flavoring agents, sweeteners and thickeners. You can identify this form of noni fruit juice by pouring it into a glass and letting it sit overnight. Black, grainy particles will appear.



Noni Juice Info provides comprehensive information on Noni fruit drinks, juice, capsules, preparation, benefits, and history. Noni Juice Info is affiliated with Original Content Web.

Video Source: Youtube

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Smothered Pork Chops Recipe - Southern Style Smothered Pork Chops

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Beans and Greens Recipe - How to Make Beans and Greens

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Build A Successful Website For Dummies

So you want to build a website here I will explain some simple but also key aspects that are commonly taken in to consideration when a website developer creates a website.

1) Website Design - The website design must be neat meaning that everything looks like where it is meant to be (nothing out of place or out of proportion). Also your sites design is related to the topic of your website e.g. your site is about flowers then your design must have flowers.

2) Site Navigation - Visitors must be able to get where they want to go without going through a maze a good way of putting it if you can get there in 3 clicks it should be fine. Also it helps when search engine spiders go through your site since it makes it easy for the spiders to index the site.

3) Domain Name - Domain name is important since it is one of the first thing that your visitors will see. Your domain should relate to your site topic or business name. Length of the domain usually 6-8 characters is a good length and easy for visitors to type.

4) Scroll Bars - don't make your website pages too long so your visitors have to scroll for hours it is also a good option to just create another page and don't make people scroll side to side.

5) Returning Visitors - make your visitors return to your site by adding one or all to your site:
- Email Newsletter (Ezine)
- Community Forums
- Online Tools
- Online Games
- Useful Content
- Competitions and Prizes
- and so on

5) Website Logo - Make your logo unique and brandable so that people will remember your logo and then will remember your site and products.

These are some simple points that you may take into consideration when you build your website if you need some further assistance have a look at your competitors website and see what they have done. Remember what you put in is what you get out of your website and on that note GOOD LUCK and enjoy the whole process of building your very own virtual property.

Video Source: Youtube

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Famous Filipino Food Recipes For Daily Meals At Lutong Bahay

Although it is popularly known that Filipinos love to celebrate with good food, you do not have to wait for a party to be able to enjoy famous Filipino food or “pagkaing Pinoy” recipes. Whether you are Filipino or non-Filipino, you should be able to celebrate life every day at home with such delicious Filipino food recipes. Fortunately for everyone, these may now be easily accessed and quickly downloaded online. All you need is a working internet connection and you can get to the lutong bahay website from any location in the world. Just make sure you do not mistake lutong pinoy for the lutong bahay website.

The lutong bahay website gives a comprehensive and extensive coverage of Pilipino cuisine by carefully classifying Filipino lutong bahay foods into Pinoy breakfast recipes, viands or lutong ulam recipes, and snacks or merienda recipes, including both simple dishes and the more complicated ones. The free recipes are shown to be mouth watering with pictures from the Philippines.

The large number of Filipino dishes under Filipino or Pinoy cooking could perhaps be attributed to the many culinary influences the Philippines has received throughout its history. Among those who have given major contributions to Filipino cuisine are the Malays, Chinese, Spaniards and Americans. While early Filipinos used to cook their food in a palayok or earthen pot over wood fed fires, Filipinos today have evolved so much in terms of cooking that a Filipina cook is in charge of the White House kitchen in the United States. Philippine or Pilipino foods recipes are now also recognized and appreciated by the world.

Even as Filipino cuisine has changed, it has also remained in proper balance. Traditional recipes are given due respect, preserved and are still being used and enjoyed to this day. On the other hand, they have also been spinned off into many variations which are equally enjoyed. No one complains, too, when the Mama Sita recipes, for instance, introduce ready mixes for more convenient cooking of traditional Filipino recipes. Filipino cooks likewise continue to come up with completely new dishes.

The online collection of lutong Pinoy free recipes or lutong bahay free recipes from the Philippines will surely be growing but it will always have the best healthy and easy Filipino foods recipes. “Mga lutong bahay o lutuing bahay na Pilipino o Pinoy” simply means Filipino home cooking.

Different combinations of regional foods can be made among the many Filipino food recipes in order to vary the lutong Pinoy menu. You can mix and match Ilocano, Pampanga, Tagalog and Visayan foods, dishes and recipes with each other and other regional specialties, including the Batangas bulalo recipe of Batangas province, the pigar pigar recipe of Pangasinan, the pancit chami recipe of Quezon, the seafood kare kare recipe, the sweet and sour lapu - lapu recipe, the Spanish sardines recipe, the rellenong pusit recipe, the crab Maritess recipe, the ginataang tilapia recipe, sinigang sa bayabas, sinigang sa miso, ginisang togue or a saluyot recipe, among many others.

Even for daily meals, why not try the Jollibee style spaghetti recipe, siopao sauce recipe, hopia recipe, sylvanas recipe and the best ube chiffon cake recipe among the free Filipino recipes at www.lutong bahay.com?

While at the website, one could also read various food articles such as one on the Lanzones Festival 2010.

Food Wishes Recipes - Chicken Stock Recipe - How to Make Chicken Stock - Easy Homemade Chicken Stock

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Cooking Red Potatoes, White Potatoes and Sweet Potatoes in the Microwave

As with other foods, potatoes can be prepared faster for dinner in a microwave regardless whether it is red, white or sweet.

For all type potatoes scrub them thoroughly with a vegetable scrubber to remove excess dirt.

Red potatoes will keep their shape after cooking and therefore can be sliced after cooked. These potatoes make very elegant side dishes.

• For Red Potatoes, place the whole potatoes into a microwave safe container along with a half cup of water.
• Cover and microwave on high for 7 to 9 minutes.
• Always test the potatoes by sticking a fork or knife all the way through the potato. If you are successful then the potato is reading for serving. If not place the potatoes back in the microwave for another 30 seconds to 1 minute, then retest.

White potatoes baked whole are a favorite for most everyone. They can be topped with all sorts of yummy things like cheese, sour cream, bacon bits, green onions, butter, salt and pepper.

• Don't forget what we said above, scrub the potato well.
• Prick with a fork or knife several times
• Some people like to wrap the potato in a plastic wrap like Seran wrap
• Cook in the microwave on high for 5 minutes
• Turn and cook for an additional 5 minutes
• Remove potato and slice length wise
• Top with all your favorite items from the list above

Sweet Potatoes are rich in Vitamin A and Vitamin C, not to mention that just taste good.

Like White Potatoes they can be topped with different various toppings to make them a more delicious treat. Some good toppings are Butter, Brown Sugar, Raisins, Salt and Pepper and Cottage Cheese.

• Once again, be sure to scrub the sweet potatoes thoroughly.
• Puncture some small holes on the top with a fork
• Place on a microwave safe dish and cook on high for 6 minutes
• Turn and microwave for an additional 6 minutes.
• Remove sweet potato and slice length wise
• Top with your favorite toppings.

Different microwave ovens have different wattage capacity and you may need to adjust the microwave minutes to fit the capacity of your microwave and the size of your potatoes.

If you enjoy microwave cooking but you find yourself in need of a new one, check out the many neat options and features before you buy at: Microwave Ovens Countertop. If you are short on space you may want to focus on the Small Microwave Ovens. They are also great for dorm rooms, vacation homes and small apartments.

Video Source: Youtube

Food Wishes Recipes - Pumpkin Flan Recipe - Holiday Special: Low Fat Pumpkin Flan - Pumpkin Custard

You can find additional info at the following links:

Click Here for more information
Click Here for more information

How To Cook That Succulent And Juicy Turkey

The centerpiece of your Thanksgiving meal would be the roasted turkey & it has been the king of your dinner table ever since Thanksgiving traditions began in the US. There really are lots of great recipes out there on how to roast turkey right but take note that the simpler the roast turkey recipe is, the better. It's best to just have the basic ingredients so that your turkey really will still taste like that of turkey & not like the other ingredients that you're using.

The dressing still is considered the best accompaniment to your turkey then it is followed a close 2nd by some mashed potatoes, deviled eggs & the potato salad. With those dishes to accompany your turkey for sure you'll have a really delicious dinner which is good but turkey should still be left just the way it is, taste should still be that of turkey.

Most people usually wake up very early during Thanksgiving and they cook their turkey within a couple of hours & then wonder why their turkey turned out a bit tough. Actually turkey's best cooked overnight so that you'll achieve that roasted turkey that is full of flavor & so lusciously tender to the bite.

cooking turkey overnight on your gas-fueled oven at low settings is really best but it is also a bit risky. It makes me stay awake overnight when roasting turkey inside the gas oven. I set its temp. at around 200 deg. F then at about 7AM, I just turn up temp. to around 350 deg. F and let the cooking finish within 2 hrs.

You could try & cook your turkey on the day itself when you'll serve them up using an electrically operated oven but you'll be sacrificing its flavor & it won't be tender at all. Again, cooking your turkey overnight still is one of the best things to do.

Although cooking electrically is less risky when doing overnight cooking, it really is more expensive. Since you'll be doing the cooking for the whole day, then temperatures will rise a bit in your kitchen. Using your electric roaster is actually one great way of cooking your turkey. It is not as expensive as using those gas ranges and it's safer compared to those gas ovens. Also it creates lesser heat compared to the gas & electrically operated oven.

Just place your turkey inside your roaster at around 11PM & cover turkey using lots of margarine. Season with pepper and salt. Temperature should then be set to around 200 deg. F. Then you could now go back to sleep without worrying about anything.

If sometimes during the middle of the night you wake up, then baste your turkey prior to going right back to sleep. Next morning when you're waking up at 7AM, turn your temp. to around 350 deg. F. then baste turkey for about 2-3 times during the last hours of cooking.

Your bird will cook after 3 hrs, and for sure the bird will really be tender and "fall of the bones" tender. So use your roaster because it's the ideal way of cooking your turkey & save you much money and will give you that succulent and juicy Turkey for your centerpiece.

Food Wishes Recipes - Chicken French Recipe - How to Make Chicken French

You can find additional info at the following links:

Click Here for more information
Click Here for more information

How to make Chinese BBQ sauce - 3 recipes included

In this article I will show you how to make Chinese BBQ sauce with three recipes included for you to have a try.

* Char Siu Sauce

The most common ready made Chinese BBQ sauce is Char Siu Sauce which you could easily find in supermarkets.

Char Siu Sauce has the following ingredients

Water, Sugar, Salt, Honey, Maltose (Wheat Starch, Malt, Water), Modified Corn Starch, Soybeans, Contains Less Than 2% of Wheat Flour, Spices, Sesame, Garlic, Xanthan Gum, Chilli, Acetic Sodium Benzoated Added as a Preservative.

This thick sauce works very well on any grilled or smoked foods, but like most BBQ sauces, can burn because of the sugar content. So use it only at the end of cooking.

* Key ingredients used for Chinese BBQ and home made BBQ sauces.

- Cumin Powder

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin is the second most popular spice in the world after black pepper.

Ground Cumin is a key element in dishes ranging from Tex-Mex chili, curry powders, masalas, mouth-watering spice mixes as well as vegetable and meat stews. You should be able to find it from Indian or Chinese supermarkets. If not, you could buy it from internet.

- Five spices powder

Five-spice powder is a mixture of five spices. It encompasses all five flavours of sweet, sour, bitter, pungent, and salty. It is popular in Chinese cuisine, but also used in other Asian cookery. It is widely available in Chinese and Indian supermarkets.

- Chili powder

- White pepper

- Sault

- Vegetable oil or mixed vegetable oil

* Recipes on how to make BBQ sauces yourself

+++ Minced Garlic Black Pepper Sauce (DIY Chinese BBQ sauce)

Minced Garlic Black Pepper Sauce is one of the popular homemade Chinese BBQ sauces. It is to be served with meat dishes.

In following I will show you how to make Minced Garlic Black Pepper Sauce.

> Ingredients:

2 cups of beef stock, 450ml

2tbsp minced garlic,

30g butter,

1tbsp corn flour,

½ onion (finely diced),

lots of ground black pepper,

2 tsp salt

=> Steps for making Garlic Black Pepper Sauce:

1. Melt 20g butter in a heated frying pan over low heat. Add minced garlic and diced onion. Stir fry until fragrant. Add one cup of beef stock. Bring to boil over medium heat. Sift to remove minced garlic and diced onion. Set aside stock.

2. Heat another frying pan. Melt remaining butter over low heat. Sift flour into pan. Gently stir until even. Add another cup of beef stock. Keep stirring until corn flour has dissolved. Add ground black pepper and salt. Cook until sauce sickens.

+++ Flavoured Chilli Sauce (DIY Chinese BBQ sauce)

This is a dipping sauce for meat dishes.

> Ingredients used:

Lemon juice, 60ml

Tomato sauce, 2 tbsp

Chilli oil, 1 tsp

Chilli sauce, 1 tsp

Black pepper, 1 tsp

Oyster sauce, 1 tbsp

Chopped chilli, 1 tbsp

Wine, 1 tbsp

Brown sugar, 1 tbsp

Minced garlic, ½ tsp

=> Steps: Mix well all the ingredients.

+++ Minced Garlic Sauce (DIY Chinese BBQ sauce)

Use this as a dipping sauce for seafood dishes.

> Ingredients:

Minced garlic, 2 tbsp

Soy sauce, 3 tbsp

Monosodium glutamate, optional

White wine, 1 tsp

White wine vinegar, 1tsp

Sugar, 1 tsp

White pepper, ½ tsp

=> Steps: Mix well all the ingredients.

In your leisure time, give them a try yourself and then with your friends. For more Chinese BBQ sauce and BBQ recipes, go visit www.BBQchinese.com.

Video Source: Youtube

Food Wishes Recipes - How to make Succotash - Vegetarian Succotash Recipe

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Engel Fridge vs. Peltier Cooler

Whether traveling for pleasure or work, everyone likes to have the conveniences of home with them. There are a lot of 12 volt appliances available to make life on the open road easier. From portable coffee makers to portable sandwich makers, whipping up a homemade meal is easy. With all these available accessories all you need is a place to store the food. 12 volt refrigerators are the answer. They come in a wide range of brands and sizes, but most operate under one of two methods. There is the Engel brand, which features the patented "swing pump", and the thermoelectric cooler, which uses the Peltier effect for cooling.



The Engel brand portable cooler features Engel's patented swing motor compressor. This unique motor design makes Engel coolers highly efficient. The swing motor is a true reciprocating compressor which has no high start up current draw. They contain only one moving part, which is self-lubricated, so there is no maintenance needed. This portable cooler has the ability to cycle on and off assuring the temperature is sustained. They are quiet, reliable, and have a high life expectancy of 10-20 years. These models also have a low power consumption which is perfect when running this in a truck, boat, or RV. Engel coolers are slightly more expensive and a little heavier, but the pros definitely outweigh the cons. Engel brand is known for their efficiency and durability.



Thermoelectric, or Peltier coolers, use the Peltier effect. This effect was discovered by the French physicist Jean-Charles-Athanase Peltier. The Peltier effect, put simply, says that electricity can cause a heat difference at the junction of two different metals. The semi conductor simply transfers heat from one side to the other, depending on DC polarity, creating a simple cooler or heater. Brands such as Roadpro, Igloo, and Coleman offer thermoelectric Peltier modules. These models are extremely light weight, and with no moving parts, they rarely require maintenance. They are a little less expensive and are also very reliable. The life expectancy is considerably shorter and they have higher power consumption. It's also hard to maintain temperature because of insulation issues. Without the ability to cycle on and off, they can drain a car battery pretty quickly and are a greater risk for over heating. Peltier coolers are also noisy. With all negatives aside, these portable 12-volt refrigerators will get the job done.



Portable coolers are a great addition to any truck, boat, or RV. They are efficient, convenient, and can save you a lot of money on meals while out enjoying the world. Choosing a 12 volt refrigerator to best suit your needs is easy. Whether you choose a thermoelectric Peltier cooler, or an Engel fridge, your 12-volt refrigerator cooler or warmer needs are sure to be satisfied. Life on the open road is a little bit easier now that there is no worry about storing food and drinks. So, sit back, relax and enjoy the trip knowing your food and beverages will be fresh and cool when you are ready for them.

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - Beef Chili Recipe in a Pressure Cooker - How to Use Pressure Cooker

You can find additional info at the following links:

Click Here for more information
Click Here for more information

What Kinds of Bread Do Indians Eat?

Bread is a staple food in India, neck to neck with Rice. Normally referred to as Roti, in the local dialect, the surge in the growth of the cereals and grains has led to this roti being formed and shaped into many different varieties. Each variety differing from the other in the ingredients used in the preparation, shape, size, texture and the most important one of all, the taste. The method of cooking for these 'roti's' differs all across the Indian sub continent with the roti generally being composed of flour made from wheat, rice, corn or lentils. The different forms of roti have all been given unique identifiers such as Phulka, Chapati, Parathas, Rumali, Naan, Puri, Phefras, Do-patris and Bhatia.



Most of the Indian bread varieties are composed of wheat and they can be segmented further into three kinds: Breads roasted on a griddle, bread that is friend and the bread that is baked.



The roasted version is the most popular form of the Indian bread, known as the chapatti. This kind of bread is made of unleavened flour and water, with the dough being kneaded and the bread being rolled out of it. The bread is sometimes puffed out by dropping it on the hot coals for a few minutes, the end result being a Phulka. There are times when the bread is kneaded with milk and water and is very thin; these are called the Khakras in Western India. The other variant of the roasted bread is the Rumali where the dough is kneaded, stretched and then tossed into the air several times before being roasted.



Fried breads, which are equally popular in India, refer to the breads which are shallow fried in fat after being rolled out into a triangular or a square shaped size. At times certain seasonal vegetables including potatoes or fenugreek seeds are kneaded into the dough and then fried; these kinds of breads are identified as Parathas. The other kind of fried bread is the puri, which is round, puffy and deep fried in oil. The flavor of the Puri is enhanced at times with the adding of a few poppy seeds or lentils and is generally served during the festive seasons. The hugely popular South Indian variety is the Dosa, created from a batter of rice and Urad dal, the batter is spread on an oiled pan and then fried.



Certain types of Indian bread are baked in either the modern electric ovens or the Indian styled clay ovens called the Tandoor. The Naan is a perfect example for baked bread; its dough is leavened first before being baked in the Tandoor. At times the nigella seeds or the saffron water is used to give the Naan a distinct flavor by adding it to the dough. The taste of the Naan could be made to vary by the addition of garlic paste, dates, cottage cheese [paneer] as well as almonds to the dough.

Indian breads are always accompanied by vegetables, sweet dishes as well as curries. For many an Indian, the bread is one of the main staple foods, with most of the Indian households partaking bread during all the three meals of the day. The Indian breads consist of complex carbohydrates as well as dietary fiber; therefore the consumption of it makes for quite a nutritious and wholesome meal.

Food Wishes Recipes - King Ranch Chicken Casserole Recipe - How to Make King Ranch Chicken

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Food Wishes Recipes - How to Cook Trout Recipe - Delicious Earth Friendly Trout

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Marvelous Messy Fun that Little Kids Love

Share fun and giggles with your children. These engaging ideas will captivate and stimulate your child’s senses and ignite your child’s thirst for learning.

1. Fingerpainting with a twist. Try different fingerpaints besides the traditional store bought kind. For example: Chocolate pudding paint. Just buy a can of ready-made pudding from the grocery store. Or Jello finger painting: Mix together 1 package of Jello and 2 Tbsp hot water in a small bowl being careful not to overmix. Let cool 5 to 10 min. before using. Paint on tin foil for a neat effect. For some more edible food craft ideas visit http://create-kids-crafts.com.

2. Play dough. Play dough is fun to squish, squash and create with. No need to go out and buy some, there’s a great recipe below. Make an easy playdough rose for an idea: 1. Roll out a thin, long snake and press it flat. Loosely roll it up like a rug from one end to the other. Spread and press each layer out a bit. 2. For the leaves, flatten a piece of play dough with your hands. Cut out 2 leaf shapes with a plastic knife and press them onto the bottom of the rose. For a photo of the playdough rose and other cool playdough creations for kids(little and big) visit my web site below.

3. Bubble blowing without tears. Here’s a great recipe that uses “tearless” baby shampoo that won’t sting eyes if bubbles get splattered in little eyes. 3 cups water, 1 cup baby shampoo, 1/3 cup light corn syrup. Mix all together in a large bowl.

4. Oobleck. Who says small children have short attention spans? This alone fascinated my 2 yr. old at the time for 45 minutes. Recipe: 1 cup cornstarch, 1/3 cup water, 5 to 7 drops food coloring(optional). Mix water and food coloring together. Slowly add cornstarch. Do not stir. Let the mixture stand for 1 to 2 minutes. Pick a handful of the oobleck up and squeeze it until it forms a hard ball. Open your hand and the oobleck will turn from a solid back into a liquid. If it gets too dry after awhile, just add a bit more water.

Kool-Aid Playdough Recipe(Adult assistance and supervision required)

1 cup flour
½ cup salt
1 small pkg. unsweetened Kool-Aid (6 g pkg)
1 ½ Tbsp cooking oil
1 c boiling water

Mix flour, salt, oil and Kool-Aid. Add boiling water; stir and knead until cooled and smooth. Store in a plastic bag in the refrigerator. This playdough will be the color and scent of the Kool-Aid you used.

Remember to supervise little kids with these ideas to ensure that with some of the ideas they don’t put things in their mouth.

Food Wishes Recipes - Cooking Salmon in Your Hotel Room! Cup o' King Salmon Cooked with a Coffee Kit

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Good Housekeeping Recipes

Have you ever wondered how to replicate a meal you have eaten in a top Restaurant? I have, and failed time and time again! Think of top class Restaurants like Pizza Hut, TGI Friday and The Hard Rock Cafe. They never fail to impress me, how about you?



Good Housekeeping Recipes need vital ingredients to make them work. Imagine trying to make an Original Pan Pizza from Pizza Hut from scratch? Or a TGI Spicy Cajun Chicken Pasta dish? I will hazard a guess that you wouldnt know where to start would you?



I didn't either until i searched the web for cook.hop.clickbank.net/" rel="nofollow" target="_top">Good Housekeeping Recipes. There are hundreds of so called recipe secret books and e-books out there, but there is one specific e-book out there which i feel beats all the others hands down.



Save hard earned cash by making these wonderful dishes at home for your friends and family, and believe me they will love them.



*Save Time - No more trial and error or WASTEFUL experimentation needed to find the "exact taste".



*Save Money - Just imagine the sheer amount of cash you will be able to save just by cooking these dishes yourself at home! If you just prepare these meals once per week, you will save well over $180 each month at the bare minimum.



*Get Started in Record Time - Each recipe is written in fine detail, right down to the exact proportions and amounts of ingredients you should use.



This is by far the most complete guide to Good Housekeeping Recipes i have ever come across. And as an added incentive they are currently offering an additional seven books including Diabetic Delights and a Kid approved Cookbook.



Should you not be completely satisfied, a 60 day money back guarantee is also offered, ensuring your complete peace of mind should you be in any way unhappy with the results - i can assure you, you wont be asking for a refund!!



For more information, please feel free to browse Good Housekeeping Recipes You will not be disappointed.

Food Wishes Recipes - Homemade Valentine's Chocolates - Hot Chocolate Stones - Chocolate Truffles

You can find additional info at the following links:

Click Here for more information
Click Here for more information

Paleo Dessert Recipes IMPORTANT ALERT: The Following Paleo Dessert Recipes Will Make You Drunk!

Who wants a couple of Paleo dessert recipes that are not only ridiculously easy to prepare, but also taste ridiculously great?

WOW! So many hands up... great! So, I want to disclose 2 Paleo diet dessert recipes that are quite simple to make, yet taste really yummy.

Wait, did I hear someone say "that's it? Only 2 measly recipes?"

Alight, alright, to be honest, I have a ton of Paleo dessert recipes neatly tucked away in one of my computer folders. Since, I have very limited space here, I'll share only a couple of recipes - sorry!

To make it up to you, I'll reveal the place where you can download those recipes to your computer. They can be found in some highly organized Paleo cookbooks, so check them out after these 2 recipes.

Besides, the author will be fuming mad if I reveal all her recipes here!

Okay, enough jabbering, here are your "caveman" dessert recipes... These desserts are so good; you'll feel drunk with joy after eating them!

Dessert Recipe 1: Paleo Coco Pudding

Ingredients: ¼ Cup of carob powder, 1 tablespoon raw honey, 1 medium ripe banana, 2 small ripe avocados

Directions: Place carob powder and honey in a food processor. Next, slice the banana and avocado into chunks and throw them in the food processor. Finally, blend the mixture until it becomes thick and smooth.

Dessert Recipe 2: Special Paleo Brownies

Ingredients: Approximately ¼ cup of coconut oil, 2 ¼ cups of almond flour, 1 teaspoon organic kelp granules (salt alternative), 1 teaspoon baking soda and 2 pears (use food processor to puree them first!)

Directons: Set flour aside but dump all ingredients in a food processor. Blend until the mixture becomes buttery. Now put the flour in and blend.

Spread some coconut oil evenly on a baking pan. Also, sprinkle a bit of almond flour on the pan.

Pour mixture into the pan, spread it well and bake at 350 degrees for approximately 30 - 35 minutes.

Now, enjoy these Paleo dessert recipes!

As promised earlier, here's the place to download a set of cookbooks that contain plenty of Paleo dessert recipes. Not just desserts, even main courses, appetizers, and more - they are all covered in those books. Just follow this link: http://www.paleorecipecookbooks.info/

Video Source: Youtube