Food has always been a perennial weakness of man in general. It is in fact the one thing apart from music that creates a pandemic effect on the mass. Delicious food makes one forget every other trivial issues only to immerse in the delight of the delectable taste. The seafood dinner with its tremendous variety provides one with a similar experience of euphoria yet unknown. The lobster preparations are one of the predominant parts of the seafood cuisine and the lobster tails completely enthrall one with it’s out of this world flavor. The best part of consuming seafood is that it does not harm the health of one in any negative way. The healthy yet tasty option of the seafood cuisine, leaves one licking the fingers and coming back for more and more of it.The very name of seafood dinner leaves one with mouth watering eagerness. Such is the magic of lobster tails that the very mention of it leaves the food connoisseur craving for more. Preparing this delectable dish may apparently seem to be very difficult however in reality it is not that difficult. In fact one may be elated to know that making this dish at home is actually possible. Hence to feast one’s senses one no longer needs to go to expensive food outlets, on the contrary one can enjoy it in the comfort of his or her own residence.The preparation of lobster tails that one is about to learn is named Steamed Lobster Tails. The process is as follows:Ingredients Required:

1/2 cup melted butter

1 tablespoon sea salt

Four (6 ounce) lobster tails

Method of Preparation:

Boil about one inch of water at the bottom of a pot.

Now add the salt and place a steamer insert so as to keep it just above the water level.

Now arrange the lobster tails and cover the mouth of the pot.

Steam this for eight minutes without any interruption.

Serve the preparation with melted butter.

Regale Your Guests with Royal Seafood Dinner There goes the preparation of a yummy seafood dinner item. This preparation will not only add to the variety of the dinner but also earn one the reputation of an adroit cook in the respective circle of acquaintances.The seafood dinner is very rich in nutritional values and allows the fulfillment of desires maintaining the framework of a healthy diet. The seafood dinner in fact contributes in the overall development of one’s health. It benefits the brain and profits one in more ways than one. The seafood needs to be restricted only in case of a woman who has conceived. Apart from that the seafood requires no other limitations and one can gorge on it as much as one wishes to. This dish will also enrich one’s repertoire of culinary skills and items. Therefore the dishes cater to one’s needs in more ways than one can imagine. Hence it’s time to delight the senses with palatable dishes.

Make Smith who is a chef has vast knowledge on lobster tails. For more information on seafood dinner recipe he suggest to visit http://getmainelobster.com/

We’ve all heard that brown rice is better for us than white rice. Rice is a great for reduced fat meals and as a source of complex carbohydrates. But how do you make it? It’s not too hard, really. This article will get you started cooking and using it in some common and unique combinations. Brown rice, or hulled rice, is rice with all or most of its outer husks. This unmilled or partly milled rice is a whole natural grain with a mild nutty flavor, that is chewier and more nutritious than white rice. The down side is that it can spoil more quickly because of the germ (similar to wheat germ), which is the part that is removed to make white rice.HOW TO COOK BROWN RICEAdd one part rice to one and half parts water (1 cup rice and 2.5 cups water) which should make 3.5 cups cooked rice

Stir once, cover, and bring to a boil

Turn heat down and simmer for 45 minutes

Let stand off the heat for another 5 minutes (optional)If using a rice cooker, add rice and water with the same ratio and click the COOK button. When cooking any and all rice, never stir while it is cooking to avoid mushy rice.For best results do not rinse before or drain after cooking. For firmer rice use less water and simmer for a shorter time. For softer rice, use more water and simmer for a longer time. Do not lift lid while cooking, steam cooks the rice.HOW TO STORE BROWN RICEStore in an air-tight container. It should keep about six months in your cupboard (white rice keeps almost indefinitely).VARIATIONS ON COOKING RICEAdd 1 teaspoon salt to the water

Add 1 teaspoon butter or margarine

For some or all of the liquid, use vegetable broth

For some or all of the liquid, use chicken broth

For some or all of the liquid, use beef brothTHINGS TO DO WITH LEFTOVERSBrown Rice with Veggies and Sesame Seeds

Brown Rice Salad with Citrus Vinaigrette

Green Chile Brown RiceR E C I P E S-RICE WITH VEGGIES AND SESAME SEEDSIngredients2 cups cooked brown rice

1 teaspoon sesame or vegetable oil

1/4 cup onions

1/4 cup green onions

1/4 cup bell pepper (any color)DirectionsHeat oil for one minute, add chopped veggies and sauté for a few minutes. Combine rice and reduce heat. Cook for 3 minutes and remove from heat. Add sesame seeds.-RICE SALAD WITH CITRUS VINAIGRETTEIngredients2 cups cooked brown rice

2 carrots, grated

1 cup pea pods, thinly sliced on an angle

1 small red onion, minced

6 green onions, thinly sliced on an angle

Citrus Basil Vinaigrette, recipe follows

Cilantro, chopped and/or mint leaves for garnishDirectionsCombine rice and vegetables in a large bowl. Add vinaigrette and stir to combine. Let the salad sit at room temperature before serving. Garnish with herbs-Citrus Basil VinaigretteIngredients3/4 cup orange juice

1/4 cup lime juice

1/2 cup fresh basil leaves (can also use mint leaves)

1 cup fresh cilantro leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 heaping tablespoon honey

1/2 cup canola oilDirectionsCombine all ingredients in a blender and blend for 1 minuteGREEN CHILI RICEIngredients2 cups cooked brown rice

1 bell pepper (any color)

1 medium onion

2 cloves garlic

1/2 jalapeno

1/2 teaspoon oregano

1/4 teaspoon cumin

1 lime, juiced

1/4 cup green onions

3 tablespoons fresh cilantro, choppedDirectionsSauté bell pepper, onion, garlic, jalapeño, oregano, and cumin for 5 minutes or until vegetables are tender. Stir in cooked rice, lime juice, green onions and cilantro… the perfect spicy side-dish!!

More Information- en.wikipedia.org Davee Kaplan is an expert author for Ezinearticles.com, writes her own blog, microblogs on Twitter and Facebook, has product critiques on Amazon, buyer/seller critiques for eBay, service critiques for ServiceMaster, and restaurant critiques for Yelp and Zagat. Follow Davee on her blog at http://EatAndDance.com, and EatAndDance on twitter.

This is our favorite summer pasta because it takes advantage of the full flavor of homegrown tomatoes. My wife learned it years ago when she lived in Italy, and the amount of olive oil may seem excessive to American tastes. We love it when the green extra virgin olive oil coats your lips.There is nothing to substitute for true love and homegrown tomatoes. This can lead one into some simple gardening: tomatoes and basil are easy to grow – even in containers. A word about spaghetti brands – they are NOT all the same or even edible. We prefer De Cecco® brand. You may have to experiment where you live to find a brand that produces the taste you want. In particular, we look for a pasta that tastes of the semolina wheat (from which it is made), cooks up with little frothing (produced by the starch on the wheat), and produces an “al dente” result (the cooked pasta is firm, not mushy). To some extent, the firmness is controlled by how long you cook it (the less time, the firmer the pasta) but poor grade pastas are mushy no matter how you cook them.Spaghetti with Fresh Tomatoes & Basil

Ingredients [Serves 4]

Large, ripe tomatoes: 3 to 4 — If you use store bought, the recipe doesn’t have nearly the zing that you get with home grown.

Garlic: 2 cloves

Scallions (aka Spring Onions): 3 to 4

Fresh basil leaves: 1 cup

Salt: to taste

Pepper: to taste

Spaghetti: 1 pound

Parmesan Cheese: ½ cup — You can buy a somewhat lower grade of cheese for grating than you would for eating as a course itself but the better the cheese, the better the dish.

Olive Oil: ½ to ¾ cup — Get the best you can afford. Experiment to find your favorite.

Tools Needed

6 quart cooking pot — Larger is OK, just use less water.

Chef Knife

8″ Grater — Get one that you can use without skining your fingers

Serrated/slotted spoon

2 quart mixing bowl

A large bowl

1 pint mixing bowl

A small bowl

Colander — This is a metal or plastic bowl with holes and used for draining the pasta

Assembly & Cooking Steps

Bring 4-6 quarts of water to a boil — Do steps 2-5 while this is happening

Grate the parmesan cheese — This needs to be done just before cooking so it is fresh. Don’t bother with pregrated cheese. This is good activity to put a friend doing.

Wash and finely chop the scallions including the green stems and set aside — The mixture of onion and stems adds color to the final pasta.

Loosely chop or tear the basil leaves and set aside — It’s easier to chop the basil but the bruising of the leaves by the knife makes them turn black. If you have the time and inclination, tearing the leaves preserves color and flavor.

Peel the garlic, finely chop and set aside

Dip whole tomatoes into boiling water for about 30 seconds — Use a serrated spoon in the pasta pot to lift out the tomatoes. Don’t cook the tomatoes.

Peel the tomatoes, cut each tomato into small pieces and set aside — The tomato skin should easily pull off. Pieces are smaller than for a salad; larger than diced.

Cook spaghetti according to package directions

Mix tomatoes, basil and ¼ cup of olive oil in a 2-quart bowl, add a hand full of grated parmesan cheese.

Put garlic and scallions in a small bowl, cover with ¼ cup of olive oil, and microwave for 30 seconds — This takes the bitter bite and aftertaste out of the garlic and the onions.

Add the garlic and scallions to the large bowl of tomatoes and basil. Salt and pepper to taste.

Pour the contents of the pasta pot into the colander, drain and return to pasta pot with ¼ cup of olive oil. Stir the pasta to coat each strand with oil.

Pour the spaghetti into the bowl with the other ingredients and serve immediately. Put the remainder of the parmesan cheese on the table for people to garnish their pasta if they wish.

Enjoying the refreshing flavors of an assortment of different fresh fruits can be truly delightful when you are eating the fruit alone as a snack or even as a healthy small meal. However, you can really brighten up a party or gathering of people when you choose to place fresh fruit platters at your next party or social gathering.You might choose to make just one type of homemade fruit dip recipe or you might like to make all 3 of them to serve with your fresh fruit trays. Making fruit trays and making the fruit dip to go along with them is very easy. So easy in fact, that the kids will enjoy helping you get things ready for any party if you let them. These dips are so good, you can serve them to the kids or you can serve them at large group gatherings as well.you can serve various and assorted fresh fruits on your party fruit trays by including such whole, sliced and cubed fruits as strawberries, grapes, apples, pear, peaches, bananas, oranges, mandarin oranges, pineapples and many different types of delicious melons. They may also taste great with different types of cheeses or fresh vegetables as well. It just all depends on what you prefer to serve.Recipe for Sweet and Creamy Orange Fruit DipWhat You Need½ can undiluted thawed frozen orange juice concentrate

1 ¼ cups milk

1 package vanilla instant pudding mix 3 ¾ ounce

¼ cup sour cream

1 package softened cream cheese 4 ounceHow to Make ItUsing a medium size mixing bowl and an electric mixer you will add the ½ can undiluted thawed frozen orange juice concentrate, milk, vanilla instant pudding mix, sour cream, and softened cream cheese. Beat until smooth and creamy. Chill in the refrigerator for 2 hours before serving. Yields about 2 ½ cups of fruit dip.Recipe for Lemon Yogurt Fruit DipWhat You Need1 container lemon flavored yogurt 8 ounce

1 container sour cream 8 ounce

1 teaspoon ginger

1 Tablespoon honey

Fresh lemon zestHow to Make ItUsing a medium size mixing bowl you will add the lemon flavored yogurt, sour cream, and ginger, honey, and lemon zest. Blend to combine well. Cover with lid or food wrap and then chill for at least 2 hours. Garnish with lemon zest before serving. Yields 1 2/3 cups of fruit dip.Recipe for Low Fat Creamy Yogurt Fruit DipWhat You Need1 package softened cream cheese 8 ounce

1 container orange flavored yogurt 8 ounce

¼ cup coconut flakes

1 teaspoon orange zest

1 Tablespoon honeyHow to Make ItAdd the softened cream cheese into the mixing bowl and cream until light and fluffy. Gradually blend in the orange flavored yogurt. Stir in the coconut flakes, orange zest, and honey. Blend well and then allow the dip to chill for about 2 hours before serving.

These are some easy party appetizers you can make for your next party or family get together. We have many other recipes to share with you. For instance you might like to make even more flavors of marshmallow fluff fruit dip. Visit our website today to find some great tasting treats you can serve to your family and friends.EasyAppetizerRecipes.net – You Make the Appetizers, We Help You Make Them Delicious

These Egg rolls with Shrimp is quite possibly the best oriental Gluten Free dish I’ve ever had the pleasure of preparing. Living with Celiac disease doesn’t mean you have to give up on your favorite foods, it just means you’ll have to prepare them yourself and add a little twist. For someone with patience enough to cook their own food, there is no going back after you’ve prepared this meal.For all those vegetarians our there just omit the pork and you have yourself a great vegetarian dish. I brought over my girlfriend to try this dish, she never suspected it was Gluten Free!Ingredients:1 or 2 tablespoons coconut oil or other cooking oil1 pound ground pork½ pound peeled shrimp, chopped½ chopped onion4 to 6 cloves garlic, minced2 to 3 carrots, shredded or chopped½ head cabbage chopped2 tsp sesame oil2 Tbsp soy sauce (optional)Salt and pepper to taste½ cup scrambled eggs (if you want egg roles)Makes 24 Spring wraps!Directions:Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking).Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have “rested” for a while.Don’t fry them for Spring Rolls.For egg rolls, you’ll have to fry them. (I find this to be monumentally more delicious)

For Frying instructions click on the link today! Learn the Key techniques for using either conventional olive oil or for using a deep fat fryer to insure your Egg/Spring Rolls turn out crisp and delicious.

To often we think if we are cooking for a small family or only for ourselves we can not use a larger piece of meat or recipe that feeds six, but it’s wrong thinking. By making menus and planning your meals over an extended time frame you will see you can buy the cheaper per pound, larger cuts of meat and still keep your food budget under control. These recipes serve 6 adults but can be divided and frozen to be used in later meals.Having a couple of ready meals at your finger tips can be handy for drop in company or those long busy days, when you have no time to cook.Menu #1Sliced Baked Ham

Baked Sweet Potato

Corn on the Cob

Fresh Apple Slices, Lightly sprinkled with cinnamon and sugarMenu #2Mac and Cheese w/Ham

Green Beans

Pickled Beets

Pound Cake w/Blueberry SauceMenu #3Ham and White Bean Soup

Hard Crust Bread[French or Italian] w/Garlic Butter

Vanilla Ice Cream and Topped with Fresh Fruit=====================

*Sweet Baked Ham1 5 to 8 lb, fully cooked ham

1/2 cup honey

6 ounces of orange juice concentrate, thawed

1/3 cup low sodium soy sauce

1/2 cup apricot jam

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clovesThis is a great recipe for either the bone in, spiral or canned hams.Place the last 6 ingredients in a medium sauce pan and heat to a simmer, stirring often. Cook until you have a thick smooth sauce.Place your ham in a baking pan with lid. Slowly pour ½ the warm mixture over the ham, spreading it with the back of a tablespoon, saving the other half for basting later. Cover ham with lid.Place you baking pan in a preheated 350 oven and bake for 7 minutes per pound of ham. Add the remaining basting mixture about 25 minutes into the baking. Let your ham rest for about 15 minutes before serving.*Deluxe Mac and Cheese2 Boxes of Mac and Cheese

1 Cup Ham, cubed

1/2 Cup Frozen Peas

1/2 Cup Milk

1 Cup Cheddar Cheese, shreddedCook Mac and Cheese, following directions on box.Then Stir in the 1/2 cup milk, peas, 1/2 of the cheese, and ham. Pour the mixture into a greased casserole dish and sprinkle the rest of the cheese over the top. Place in a pre-heated 350 degree oven and bake until the cheese has melted and turned a golden brown. [about 20 minutes]*Ham and White Bean Soup with Tomatoes1 Tablespoon Olive Oil

1 Cup Chopped Onions

1 Tablespoon Minced Fresh Garlic

2 Tablespoon Fresh Chopped Cilantro

2 Cans of Great Northern White Beans [drained and rinsed]

1 28 oz. can of diced Tomatoes, juice included

1 ¾ cups of water

1 cup ham, cubed

Salt and black pepper to tasteHeat a large saucepan over medium heat, add oil and onions, stirring. Cook about 5 minutes until the onions are almost tender, add the garlic. Stir often. Cook until onions are translucent. Add the cilantro, beans, tomatoes and water. Bring to a boil, then drop heat to simmer, add Ham and simmer for 15-20 minutes.Serve with croutons on top or a good hardy bread.Having a good tasting meal at your finger tips, will always make coming home after a hard day at work, more pleasurable.

I would like to invite you to visit http://www.HassiesKitchenTable.com for more recipes, ideas and tips on living and eating better for less.Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in people, cooking and living life to the fullest with a smile.

Good cheese can make or break a wine and cheese party. The problem with cheese is some of it is very expensive to purchase or the amount of cheese you pay for only purchases a very small quantity. If your budget has no limit this article will not be of use to you, but if you have a small budget then you will find some value from reading this.Soft Cheese is a must for your party. This recipe will produce an abundance of soft tasty cheese with a slight tangy flavor that will have your guests wanting to know where they can buy some. Fresh soft cheese has a shelf life of 4 to 5 days. This means you can make this cheese on Monday or Tuesday for your weekend party.This a recipe your kids should make before they go to bed. It is fun to do and the possibility of having something go completely wrong is small.There are only two things you will need to make soft cheese. You will need cheese cloth and Greek Style yogurt. Cheese cloth can be found in all arts and crafts store but your grocery store may carry it.This style of cheese requires 12 hours to drain the moisture out of the yogurt. Making this before the kids are off to bed is the perfect time as all the work is done while everybody is asleep.Step one take the lid off the Greek Style yogurt. A mid-sized container of yogurt is perfect. Have your kids stir the yogurt with a whisk to loosen it. Line your strainer with the cheese cloth so you will be able to grab four corners later. Slowly pour the stirred yogurt into the strainer. Once all the yogurt is safely poured into the strainer carefully grab the four corners of the cheese cloth and slowly lift out of the strainer. If the yogurt leaks out the side you will have to grab those loose ends and pull them up and tie with string. Your goal is to have a ball of yogurt at the bottom of the cheese cloth. A milky liquid should be slowly dripping out the bottom. Find a place over your sink to hang the cheese cloth until morning. Wash the yogurt container as you will use it in the morning to store your cheese.When you wake up in the morning carefully place the cheese cloth on a small plate untie the string and gently pull the cheese cloth away from the cheese. Take the ball of cheese and put it in your yogurt container.Your cheese is now ready for your party. Give it a taste to see how creamy and tangy it is, your guests will rave about it.

Our free new book “The Scratch” will show you the basics of three great meals you can use to start your new family budget. It has great meals you can use to feed a family of four for a combined cost of under $16.00.Rick and his wife have been able to reduce their grocery budget by almost 50% since they started this challenge in 2010. Their 15 years of grocery shopping for the family has led them to start a blog that includes using leftovers to save big, money, meal planning, cooking utensils, recipes, and grocery lists.You can follow their blog, post comments and find “The Scratch” at http://feed4forunder100week.blogspot.com/

Studies show that most people today do not get enough vegetables in their diet. You should be getting 6-8 servings of fruits and veggies every day. When you are planning out your meals, look beyond the main dish and plan some good vegetable side dishes for the meal as well. This way you ensure you are making veggies a part of your diet on a regular basis.Sometimes, it is the special vegetable side dish that can really make a great meal. Choosing the right dish can end up complimenting the entire dinner while adding more servings of vegetables to your diet as well. If you are not experienced in making vegetable dishes, it can be tough to figure out what to make. Here is a look at some great veggie sides that you can easily make.Brussels SproutsOne excellent side dish that you can easily make is a side dish that makes use of Brussels sprouts. Even if you are not the biggest fan of this vegetable, you will find that there are some great ways to cook it that will turn out a tasty dish you will really enjoy. Consider roasting the sprouts for a nice touch or cream them in a thick cream. Another option is to sauté them with almonds for an elegant and easy to make dish.Roasted PotatoesPotatoes always make a great side dish and they are often at their best when roasted. You can roast the potatoes in many different ways to get various flavors. Choose an option that will compliment the main dish you are making. Consider roasting potatoes with a bit of rosemary, thyme, and lemon juice. Another option is to roast them with paprika and spicy herbs for a bit of a Spanish twist to them. A simpler version is to simply roast them with a little olive oil, seas salt, and garlic pepper.Carrot DishesCarrots are extremely healthy for you, including great vitamins that your body needs. You will find that there are several great ways that you can make them so you have a nice side with your dinner. One great idea is to cook them with leeks and them mash them up for a leek carrot mash. Baking carrots with some honey, cinnamon, and a bit of butter can provide a sweet addition to your table.Zucchini Fritter Recipe What You will Need:

2 big zucchinis, grated

1 and ¼ cups of feta cheese

4 scallions, chopped

1 lemon rind, grated

6 tablespoons all purposes flour

1 tablespoon of fresh mint, chopped

2 lightly beaten eggs

Sunflower oil

Ground black pepper

Salt

How to Make It:After the zucchini is grated, put in a colander and sprinkle with salt. Allow to set for at least 30 minutes. Then, use your hands to squeeze the zucchini to eliminate any excess liquid. Put the grated zucchini in a big bowl. Crumble the feta cheese into the bowl. Then, stir in the onion, eggs, lemon rind, scallions, flour, and mint. Add a bit of black pepper for seasoning and then stir until well combined.Put 2-3 tablespoons of sunflower oil into a big frying pan and heat over medium heat. Once oil is hot, drop batter by the tablespoon into the pan. Avoid overloading your frying pan. Cook for 2-3 minutes and then flip to brown the other side. Once fritters are done, serve hot.

Vegetable side dishes are the perfect accent to tasty chicken dishes. Find a good orange chicken recipe to enjoy with a veggie side or look for chicken salad recipes that incorporate vegetables or fruits in them for a healthy meal.BonelessChickenRecipe.com – Chicken so delightfully moist, you can almost smell it through your monitor.

Tender, savory Corned Beef with baby potatoes, carrots and cabbage…yummmm!With St. Patty’s Day fast approaching, I have had a few people asking me how to use their pre-programmed electric pressure cookers to make corned beef. Quite honestly, there is no button for that. You must set the timer, just like you would with a cooktop model. However, unlike boiling the beef 1 hour per pound in a traditional pot, your 7 pound corned beef will be ready in 1 hour when pressure cooked!The salted/brined meat we call Corned Beef actually has nothing to do with corn. The term came about because the salt pellets historically used to brine the meat were the size of a kernel of “corn”! Traditionally the large cut of beef was brined for 3 weeks in a mixture of water, salt, sugar, pickling spice, sodium nitrate and garlic. Since most of us do not have 3 weeks to wait…we’ll use the store-bought pre-corned variety!Corned Beef has a tendency to shrink by about 1/3 during the pressure cooking processing, so keep that in mind as you select your size; size matters with corned beef:-). Most pressure cookers can handle at least 7 pounds of meat but be sure to check your manual for size restrictions and keep in mind the additional room you will need for vegetables. There should be at least a 4-inch airspace between the food and the lid.IngredientsThe amount of the ingredients below varies widely. You decide on what serving size you desire and adjust your quantities accordingly. By using a pressure cooker, the timing is the same, it will just take longer to come to pressure.1 corned beef with seasoning packet; 3-7 lbs

1 tsp onion salt

1 tsp celery salt

1 Tbs coarse ground mustard

1 Tbs. brown sugar

1 bottle of beer; darker is better but it’s up to you

small red potatoes; 6-15

peeled baby carrots; not the tiny snack-size (or 1-inch rings of large carrots);.5-1 lb.

cabbage; up to 1 medium headPrepare the meat by removing the corned beef from the package and rinsing off the surface brine. Lay the corned beef onto a cutting board and sprinkle the onion salt, celery salt, brown sugar and mustard over the meat. Use your hands and massage the seasonings into the meat.Looking at the pot of your pressure cooker, decide if the meat must be cut down to fit inside. Ideally you will leave the meat whole and either stand it on end “curling” it along the inside edge (fat side out) or just laying it inside the pot flat or arched (fat side up). However, if it is just too large, cut the meat in half or however is necessary to fit!When the meat is in the pan, sprinkle in the seasoning packet and add the bottle of beer. Fill the pot with cool water until the meat is submerged by 1 inch. Place the pot onto the stove, or into the electric base, attach the lid and set it to air tight.Set the timer on the electric pressure cooker for 1 hour or for stovetop models, set a timer for 1 hour after pressure has been reached.Prepare the veggies by washing and peeling the potatoes (if desired), washing, peeling and cutting large carrots into 1-inch rings or just washing the the pre-peeled baby carrots. For the cabbage, pull off and discard any spotted or wilted outer leaves and the cut the cabbage in half lengthwise. Use a sharp knife and cut a “V” shape removing the hard core from the end and extending up into the cabbage. Chop the desired amount of cabbage into large bite-size pieces; do not shred or finely chop! Place all of the veggies into a bowl and cover with a wet paper towel; place into the fridge.When the hour is up, turn the pressure cooker off and/or remove from heat. Let sit 10 minutes and then carefully release the remaining pressure. Carefully open the lid and remove the meat to a cutting board. Let the liquid remain untouched in the pot.When cool enough to handle, use a sharp knife and slice away the majority of the fat on the meat; discard.Using a measuring cup or turkey baster, carefully remove as much fatty oil from the top of the liquid as you can. You want to leave some to season the vegetables so do not use a separator.Reload the pot first with the potatoes and carrots, then with the meat and top with the cabbage. If you find that you now have too much liquid, use a measuring cup and remove however much you need to have a 4-inch space at the top of the pot. If it is still to full, you will have to remove some of the potatoes!Replace the lid and reset the electric cooker to 10 minutes. For stovetop models, set your timer for 10 minutes after pressure is reached.When the time has elapsed, turn the pressure cooker off and let the pressure release naturally.Carefully open the lid and remove the meat to a cutting board. To serve, cut against the grain and serve with the vegetables and a side of stone ground mustard or prepared horseradish.Enjoy – Alison – The Kitchen Authority!

There are many different types of juice that you can make on your own and can be enjoyed any time of the day. Here are some simple recipes or steps for making different types of juice that your whole family can enjoy.Orange JuicePerhaps one of the most popular types of juice that many like to make at home is orange juice. This particular drink is very easy to make. All you need to do is gather up a bunch or whole oranges, about 12 or so, cut them in half, and the squeeze the juice from them into a pitcher.As you probably know, squeezing that many oranges can be quite time consuming and tiresome. Instead of squeezing them all by hand, you can use an orange juicer or a citrus juicer to accomplish the same task in a much shorter period of time. The juicer effectively removes all of the juice from the oranges when you squeeze them down on it. Plus, if you like pulp in your drink you will most likely get some of the pulp form the oranges when you squeeze them.Apple JuiceAnother wonderful type of juice that many enjoy making is apple juice, which is just as easy to make as orange juice. For this particular drink you need a good number of apples. You can pick them fresh from a tree or you can simply purchase them at your local grocery store. The preferred method is hand picking them straight from an apple tree because this usually offers the freshest taste.Once you have enough apples gathered up, then you need to put them through a juicer. A juicer is a piece of equipment that has a tank or barrel where the apple go, and augur that runs down through the middle of the juicer, and a platform that sits on the augur and rotates downward into the take in order to crush the apples and squeeze the juice down into a holding tank. The holding tank usually has a screen over the top of it which catches any dirt or debris that makes it’s way through the hole that the juice runs through.When all of the apples have been squeezed or when the holding tank gets full, you can remove it and pour the juice into individual bottles. The end result is another great tasting juice that your family will definitely love.

Make great tasting juices with a citrus juicer. Purchase yours at http://www.citrus-juicer-plus.com.