Cooking Made Easy Vegetables Vegetables Vegetables
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Many of the vegetables we eat now are grown in Mexico. And why not? In much of the country, the climate is similar to California; the weather is temperate, and the growing conditions ideal.Mexican restaurants here tend to overlook many vegetables, because they do not have room on the menu, and because people do not expect them. It would not make sense to buy a crate of broccoli crowns when no one will order them. That does not mean that vegetables are ignored.Next time you are in the grocery store, sneak a peek in the shopping cart of your Spanish speaking neighbor. You will see it filled with fresh vegetables. Not just tomatoes, chilies and tomatillos either. You will see all variety of good eats.Asparagus is a popular crop, and much of what is available in the store comes from Mexico. It is a perennial, growing from root stock and can be harvested every other day. It is healthful and delicious, and sinfully easy to cook. If you have only had asparagus boiled or out of a tin, it is time to try something different.To make Asparagus Bundles, for each serving you will need:5 Asparagus spears, the woody bottom cut off
a slice of Prosciutto
olive oil
sea salt
RosemaryWhile these can be served hot or chilled, this assumes you will be serving them hot.Preheat the oven to 400° F. Arrange the asparagus on a baking sheet in a single layer. Sprinkle liberally with olive oil (roll the spears around a little so they are coated evenly). Season with a little sea salt and fresh or dry rosemary (not the ground kind) Roast in the oven for about 15 to 20 minutes, until they are fork tender.Once they are done, you will need to work quickly. Lay a piece of Prosciutto on your work surface, place 5 spears in the center and wrap the meat around, tucking the ends under. Repeat until all the rolls are finished. Return to the oven until ready to serve.While you are baking asparagus, you can also put some broccoli on the same pan, coated with the oil and a little salt, and let it cook along with it. Broccoli crowns make an attractive edible garnish, and roasting preserves the color.Another good way to use asparagus is to make a Mexican style Fonduta. Heat prepared white queso dip and stir in chopped cooked asparagus and chopped tinned artichoke hearts. Serve with tortilla chips, or with crusty bread. Or, using the same white queso and asparagus, about 3 cups, stir in about ½ cup of beer and let it simmer until it thickens again. Serve over bread for Mexican style Welsh Rarebit.
Mexican recipes do not always mean chili and tomato sauce. By incorporating simple ingredients produced in Mexico, you can prepare easy Mexican recipes by varying the cooking technique and adding a touch of traditional seasoning.MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food
admin @ May 30, 2011
Southern Central and Northern Italian Cuisine
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Southern ItalyLazio, Abruzzo, Molise, Campania, Puglia, Basilicata, Calabria, Sicily and Sardinia make up Italy’s South, home to robust cucina povera (peasant cooking) and a wonderful cuisine created from whatever was available in the regions such as sun-ripened vegetable and fruit, wheat for dried pasta and local cheeses.Surrounding Rome, Lazio is influenced by the unique food of its capital. Roman cuisine is not considered as a delicate cuisine and makes use mostly of pasta, beans, artichokes, meat and its spaghetti al carbonara (ham, bacon, cheese and eggs) and bucatini all’amatriciana (pancetta, tomatoes, and parmigian cheese) both include the local guanciale (cured peg’s cheek). In rural Lazio, lamb is used often in dishes like abbacchio (milk fed baby lamb).Abruzzo and Molise are mountainous areas with strong rural cooking traditions. Molise produces fine lentils, pasta and olive oils, while saffron is grown in Abruzzi, along with the divolilli (tiny red chillies) that go into so many dishes.The cuisine of Campania and Naples is famous throughout the world with pasta dish varieties such as spaghetti with tomatoes and basil, spaghetti all vongole (clam sauce), pizza topped with fresh mozzarella and eggplant parmigiana. As well as fresh mozzarella made from buffalo or cows milk, there is good ricotta, goat cheeses and caciocavallo. Lemons are used in granita and limoncello.Puglia has had many foreign invaders, but the food remains Italian. Orecchette is a delicious ear shaped past, served locally with cime di rapa (turnip greens) and good cheeses include caciocavallo, scamorza and pecorino.Basilicata is one of the poorest regions of Italy, but it’s cucina povera (peasant cooking), dominated by pasta and vegetables, is delicious. Dishes and meats are spiced with peperoncino (hot varieties of chili peppers).At the tip of Italy, Calabria has two coastlines, giving it plenty of seafood, particularly swordfish and tuna. Citrus fruit grow well in that region, as do figs and olives. Peperoncino adds fire to the cooking and there is excellent provolone and caciocavallo.Sicilian food has long been influenced by invaders, particularly the Arabs who brought sugar. The island’s dolci (sweets), granite and gelati are still considered Italy’s best. There is also an abundance of seafood, citrus fruit and capers for making caponata (caponata is an eggplant dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce). The Sardinians have traditionally looked more to their inhospitable interior for food than to their once mosquito infested coast. The food is based on suckling pig and lamb, percorino, pane carsu (flat bread) and honey.Central ItalyEmilia Romagna, Le Marche, Tuscany, and Umbria’s make up the center of Italy. This is an area of fresh pasta, great cheeses and robust wines. Emilia Romagna known as the Italy’s greatest region for food. Emilia Romagna is the mother land of homemade pasta. In Bologna, tagliatelle, lasagne, and tortellini are favorites. In Emilia, preparing pasta is a work of art.Pork is a tradition of Emilia-Romagna’s cuisine. Prosciutto, the most famous of Italy’s pork products, is made in Parma. Coppa and pancetta are specialties of Piacenza in the north. The delicate meat that is often passed off in other countries as bologna is in fact the famed Mortadella of Bologna.Romagna has a tradition of fish dishes, brodetto, the most flavorful of fish soups. Parmigiano Reggiano, the unrivaled king of cheese.Another of Emilia-Romagna’s great culinary contributions is balsamic vinegar, which has been made in Modena for centuries.Prosciutto di Parma is produced south of Parma and often served very thin with bread. Parmiggiano Reggiano is eaten in chunks or grated over a wonderful fresh egg pasta.Le Marche is a self sufficient area. It is known for its Adriatic seafood, used to produce local versions of the rich fish stew, brodetto. The local cuisine also makes use of its white and black truffles, wild mushrooms and fennel. Ramed dishes include porchetta (roast pig) & vincigrassi which is lasagna made with chicken livers and prosciutto. Pasta, notably maccheroncini and tagliatelle, has an important tradition in Marche. Pastificio Latini produces some of the best artisanal pasta in the Marche tradition. Mushrooms grow in abundance in this area. Three kinds of truffles are also found in Marche; the white ones rival those from Alba. Cauliflowers from the Marches are famous throughout Italy. And the fruit such as the apples, peaches, figs and cherries-are rich and luscious, a testament to the fertility of the soil.Tuscan cooking is renowned as some of the simplest in Italy. The finest extra virgin oils are made there. Meals are centered around meat, especially beef. Tuscany’s wines are exceptional with Chianti being Italy’s most famous red. Tuscans keep fat at a distance and the spit or the grill close by. The meats such as beef, chicken, and rabbit are usually roasted with rosemary or fennel or grilled. Most are accompanied by a lemon wedge, the Tuscan idea of a sauce. Along the coast, dishes are based on fish, with baby eel, caught at the mouth of the Arno, a specialty found only in Tuscany. Olive oil is so pervasive in Tuscan cooking that it’s even used in sweets, such as the local favorite, castagnaccio, a cake made with chestnut flour, fennel, raisins, and pine nuts. Generally, desserts are as simple as Tuscans’ other foods. A common after-dinner treat is biscotti dipped into a glass of amber-colored Vin Santo. Siena is home to panforte (“strong bread”), a rich, flat cake invented during the Crusades to sustain the troops.Tuscan wines are dominated by the local sangiovese grape, the backbone of the classic Chianti and full, deep Brunello.Umbria’s food is hearty and simple. It is most famous for its use of pork. It is home also of the great pecorino cheeses. Umbrian dishes rarely contain more than four or five ingredients, and meats and vegetables are often served plain or sauceless. Meat is important to this region, and it is here that salami is at its best. Pork products, salami, sausages, cured and smoked meat appear on every restaurant’s antipasto cart. Beef is also good, especially when it comes from cattle bred near the Tuscan border. As Umbria is landlocked, fresh-water fish carp, pike and eel are an important part of the region’s cuisine.Olive oil is the region’s condiment of choice. Pasta tends to be long and thick and is often flavoured with a grating of its world-famous black truffles, which are used liberally on everything from polenta to potatoes. Perugia, the region’s capital, is renowned around the world for its chocolate. Perugina, makers of Baci, is based here. Desserts are often flavored with honey, chestnuts, pine nuts, hazelnuts and almonds.Although not a large wine-growing region, Umbria produces the light, dry Orvieto, a favorite among princes and popes, and the wine for which the region is famous. This plentiful region also produces a fine red, Montefalco Rosso.Northern ItalyPiemonte, Val d’Aosta, Lombardia, Ligurian, Trentino Alto Adige, Veneto and Fruili Venezia Giulia make up Northern Italy. Piemonte, Valle d’Aosta, Lombardia and Liguria in the norhwest and Trentino Alto Adige, Veneto and Friuli Venezia Giulia in the northeast. Formed by the influence of its northern neighbors and mountainous terrain. Polenta and rice are staples and its dairy products and wines are among Italy’s best. Piemonte is home to highly prized white Alba truffle sprinkled over melted fontina on pasta or eggs. This region also produces Italy’s greatest wines, Barolo and Barbaresco.Val d’Aosta most famous for its alpine cheeses, fontina, toma and robiola which are central to the region’s cuisine.Lombardia is characterized by its rich agricultural areas and has a very diverse cuisine. Many of Italy’s finest cheeses such as Gorgonzola, Taleggio, Bel Paese and gran padano are produced here and fresh pasta, polenta and rice are all enoyed.Ligurian cuisine uses plenty of herbs in which the mountains provide plentiful herbs for cooking. Specialties are focaccia and walnut sauce.Trentino Alto Adige can be gastronomically divided into two. Alto Adige to the north is Austrian Italy and the cuisine includes speck (cured ham), canederli (dumplings) and gulasch (gulash is primarily a soup, also existing as stew, usually made of beef, onions, vegetables, spices and ground paprika powder). Trentino is more Italian, though canedirli (bread dumplings) are popular and the excellent apples of this region are made into a local strudel. Polenta and breads accompany meals.Veneto Is known for its simple preparation of seafood such as moleche (soft shelled crabs).Fruili Venezia Giulia is known for its proscuitto di San Daniele a fine sweet ham.
Mario Trinakria – The Italian Cook – http://italiancook.ca I created this site with my wife and we have learned so much about the food of Italy and its culture. I hope you join us one day and share your experiences with us.
admin @ May 30, 2011
Pot Roast AKA Roast Beast
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What is the big deal with pot roast? Almost every cook book has one, and they are all pretty much the same:braise the meat, put in a pan, add some liquid and vegetables, slow roast until it falls apart. Pot roasts cook this way are almost always good. And boring. This one is anything but. Do not be turned off by the unusual ingredients though. Once you get it past your brain, it is delicious.This dish can be made using many sorts of meat. You can use beef of course. But why stop there? It is great with venison; pork works especially well. Even turkey thigh meat would benefit from this method.The first step is to marinate the meat over night. It is best to use a large freezer sized zipper bag, but a bowl with a tight fitting lid can work as well. Into your container of choice, placeLarge roast of beef, venison, or whatever meat you decide to use. A tougher cut, such as brisket or chuck or shoulder works best. Although you can also use boneless pork loin.One large jar (at least 28 ounces) or two 14 to 16 ounce cans of shredded (not chopped) sauerkraut, including the juice.One cup, packed, of dark brown sugarThat’s it. Seal the container, squish it around a bit so the sugar begins to dissolve. Put it in the refrigerator at least overnight. Two days would not hurt it, and would serve to tenderize a tough cut of meat. If you think about it, give the meat a turn every six to eight hours or so.When you are ready to cook, put everything, meat, juice, sourkraut, into the crock pot. Turn it on low, and let cook for 8 to 12 hours.Serve by slicing the meat and piling it on the platter, and the kraut in next to it. If you are serving with mashed potatoes, you can thicken the cooking liquid to make a gravy. To accomplish this, mix2 tablespoons of cornstarch
½ cup cold waterBring the cooking liquid almost to a boil. Add the cornstarch and water mixture by spoonfuls, stirring well after each addition until the gravy is the right consistency. If you want the color a bit darker, add a few dashes of soy sauce or Worcestershire Sauce. Taste it and correct the seasoning if necessary.If you prefer, the same dish can be cooked in the oven at 350°F, well covered, for about two to three hours. Check it every so often to see if it is ready.You can also add whole new potatoes to the crock pot while it cooks, but they may come out dark because of the acid in the sauerkraut and brown sugar.Note:The sour and the sweet in this cook out, leaving a nice blend of savory that compliments the meat, tenderizes tough cuts, and is a good change from the ordinary.
After a heavy meal like Roast Beast, why not finish with a jello dessert like no bake cheesecake for a lite finish to a filling meal.JelloRecipes.net – We Don’t Make the Products We Just Make Great Desserts with Them!
admin @ May 30, 2011
Traditional Mexican Foods Cheese Soup From Oaxaca
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The following recipe combines a number of typical Mexican ingredients to make a tasty soup. The potatoes, tomatoes, onion, garlic, and parsley add nutrients, the broth, and chilies give the soup flavor and the queso Oaxaca makes it creamy and really luxurious. You can use fresh or canned chilies in this recipe.If you cannot find poblano chilies, which are mild-tasting, dark green ones, you can substitute bell peppers and add a tablespoon of Tabasco to the soup to make up for losing the piquancy of the poblanos.What Is Queso Oaxaca?This cheese is white and semi-hard. It is like non-aged Monterey Jack but its stringiness is like mozzarella so of you cannot find Oaxaca cheese, substitute mozzarella instead.Making queso Oaxaca is tricky and the cheese is stretched into ribbons and then rolled up like yarn. Mozzarella is made using a similar process. Many authentic Mexican food recipes feature this ingredient and it is often added to empanadas and quesadillas, sometimes along with squash flowers or another ingredient.You can get this cheese in different shapes, including balls and bricks. In the following soup recipe you need to cut it into cubes so buy whichever shape you can get. Using this cheese in soup might be an unusual idea to you, but it does improve both the flavor and the texture, and it works well with the other ingredients. Also, because this Oaxaca recipe contains so many chilies, the creaminess of the queso Oaxaca provides a mouth-cooling contrast which works well.What You Need:
10 poblano chilies
2 minced garlic cloves
3 tablespoons chicken broth granules
1 lb diced Oaxaca cheese
6 cups water
6 peeled tomatoes
6 peeled, diced potatoes
1 teaspoon fresh parsley
2 1/2 cups milk
1/2 chopped yellow onion
1 tablespoon vegetable oil
Salt, to taste
1/2 teaspoon baking sodaHow To Make It:If you are using fresh poblanos, roast them on a hot griddle until the skins are brown and blistered. Put the chilies in a plastic bag for ten minutes, then peel them and take out the seeds and veins. If they are canned, cut them lengthwise and take out the seeds. Rinse the chilies and then cut them into long strips.Puree the tomatoes in the blender and then sieve them to get rid of the seeds. Fry the garlic and onion in a large pot until the onion is tender. Add the tomatoes and cook for four minutes. Add four cups of the water, the salt, parsley, baking soda and broth granules. If you think the soup needs more water, go ahead and add another cup or two.Bring the milk to a boil in another pan and then take off the skin if one forms. Add it to the tomato mixture, along with a third of the cheese. Let it melt. Divide the remaining cheese between six soup bowls and pour the soup over the top.
Using traditional ingredients like Oaxaca cheese in your Mexican recipes distinguishes them from less authentic meals. Cheese has been popular in Mexican dishes throughout Mexican food history, as have tomatoes, squash, corn and various other typical ingredients from the region.MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food
admin @ May 30, 2011
Cauliflower Recipe Ideas
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It is no wonder that hundreds of recipes call for cauliflower since it has been utilized in cooking for centuries. The white florets moved from Asia Minor to Italy, then on to France before they made their way to North America in the late 1600s. Traveling the world over, cauliflower has been combined with many other foods to create a variety of flavorful dishes.The easiest way to prepare cauliflower is to rinse it thoroughly, cut it into florets, and serve it with a dip made of mayonnaise, sour cream, minced onion, dill weed, parsley and other seasonings. It can also be blanched and marinated in vinaigrette made of extra virgin olive oil, Champagne vinegar, minced shallots, capers and parsley. Marinated cauliflower can be served as an appetizer or it can be used to dress up a salad. Another delicious way to serve cauliflower is to coat it in a batter, deep-fry the florets, and serve with a marinade, ranch or blue cheese dipping sauce.Cauliflower soup is always a great treat that can be served as a starter or a full meal. Creamy cauliflower soup starts with a chicken stock base and combines ingredients like butter, leek, onion, carrots and cauliflower with milk, heavy whipping cream and spices such as tarragon and thyme. The ingredients are cooked together and then pureed in the blender or food processor to produce a smooth consistency. For a chunky soup, chopped cauliflower, potato, celery, carrots and onions are added to a base of butter, flour and milk and cooked until tender. Just before serving, a handful of cheddar or Swiss cheese can be stirred in until melted.Stir-fries make a quick, flavorful meal. Fry vegetables like bell peppers, cabbage, onion and cauliflower in a combination of oyster and teriyaki sauces. For the last two minutes of cooking time, add orange sections and a tablespoon of orange zest for a sweet and savory delight. Tomato sauce can be dressed up with the addition of an Italian vegetable blend consisting of cauliflower, bell peppers, onions and carrots. Cauliflower gratin makes a great brunch, lunch or dinner dish. Cauliflower is blended with butter, cream cheese, cheddar cheese, sour cream, green onions and eggs. Ham, turkey or bacon pieces are folded in, and the entire mixture is placed in a casserole dish, topped with cheddar cheese, and baked until golden brown.Cauliflower can be served any time of the day as appetizer, brunch, lunch, dinner or just a quick snack. There are many ways to prepare it and endless recipes that call for call for its almost nutty flavor. The nutritional value in cauliflower makes it not only a tasty but also a healthy addition to a daily eating plan.
Delicious and nutritious cauliflower can be eaten raw or prepared and served in a variety of dishes. Search through our collection of the best taste-tested cauliflower recipes for the perfect appetizer, salad, soup, side dish, or main entrée.
admin @ May 30, 2011
If Youve Never Had Indian Food What Should You Try First
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Each individual has always been unique and one of a kind, each has totally different tastes and preferences in all kind of things, may it be in clothing or fashion style, tastes in movies books, and especially in food. Food preferences depend upon the country they originated at. It is that Chinese are fond of their own Chinese delicacies; Italian people are into pastas and pizzas, and many more.However, there are tendencies when people opt to something new, something different that would tingle their taste buds, that is why delicacies from different parts of the world are made available in other countries too. Chinese food are famous for their raw ingredients, sushi, sashimi, and the like; Italian food spread all over the world as most people love pastas, and pizzas; then, there is Indian delicacies. Indian food are known for its spices, the delicacies have distinctive taste and very flavourful mostly are also hot and spicy. So, for those who want their taste buds to get fiery, Indian food is the best choice.If one hasn’t tasted Indian food yet, be better prepared of how it may make you feel after the first bite. Most of Indian foods are spicy, so for those who can’t tolerate hot food, better brace you. Also, because of the load of spices in one delicacy, the flavour may not be distinctive as you will experience layers of tastes, thus the taster must prepare himself of the experience. With India having a diverse culture and a colourful variety of traditions, there is also a unique difference between each regions and sometimes, one recipe will have a distinctive way of cooking in each region, having a slightly difference to taste for each which depends on the group of people’s preference. Indian cuisine however is known for its being very flavourful and spicy.For those who haven’t tried Indian food yet, and are willing to experience such a delectable event, the best recipe to try first is a recipe of curry. Curry is very famous and a trademark of Indian cuisine and having tasted it will verify an Indian ingredient. Curry may come in various ways to be cooked and usually, it is a spicy dish, thus the first taster must help himself with this and be prepared for the hotness and tingling sensation afterwards.Curry is full of flavour and offers a layer of tastes, so if you are up for this kind of food, then one wouldn’t regret opting for Indian food. Indian delicacies are also known for their kebabs, so, for meat lovers and grill enthusiast, kebab would be a first choice, it offers a lot of flavour too, and it is protein rich. This dish may also come in a variety of ways to be cooked, but basically, this involves meat, may it be lamb, pork of beef. Lamb kebab is well known in India and is sought after by the tourists, so, try having this one and you’ll surely ask for more. Indian food is all about variation, spices and flavour. It will give the taster, a very unique experience on the table.
Indiaovenlasvegas is one of the best Strip Indian Restaurant in Las Vegas. A large selection of authentic Indian dishes and Vegas Indian Cuisine ensures exotic Indian dining experience. Visit Indian Restaurant in Las Vegas today. Call us at (702) 366-0222 for more details and special pricing.
admin @ May 30, 2011
Make Healthy Snacks Using Dairy Free Recipes
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Whether it is because they are lactose intolerant or just due to personal preference, some people choose to go lactose free. In the past, this presented a bit of a problem for these folks because there were not a lot of dairy free recipes or products. That is far from true these days because we can find recipes to make everything from appetizers to desserts and the products needed are available in the supermarket. It has never been so convenient to make alterations to the recipes we enjoy.Anyone who loves spicy snacks will enjoy some jalapeno poppers every so often. These are so easy to make and require just a few ingredients. They are the perfect snack for after school or while watching a favorite sporting event. Take a dozen jalapeno peppers, slice them in half lengthwise, then remove their seeds and tops, and fill them with cream lactose free cheese. Then, pour one cup of soy milk into one bowl and one cup of flour into another bowl.Dip the peppers into the milk, then into the flour, coating them thoroughly. Let the peppers dry for ten minutes, then dip them again in the soy milk. Roll each pepper on a plate containing one cup of bread crumbs. Let the peppers dry, then dip them in the milk and then the breadcrumbs once more to evenly coat the entire surface of each pepper. If any extra milk or mixture is leftover, it can be used to provide an additional coating after the previous one has dried.Put some oil in a deep fryer or skillet, heating it to 370 degrees Fahrenheit. Deep fry the peppers in the oil for approximately three minutes, or until they are golden brown. Be careful during this process, as hot oil can spatter and cause injury. Remove the peppers from the pan and allow them to drain on paper towels. Once they are drained and not too hot, they can be eaten alone or with other appetizers.This is just one of the excellent dairy free recipes available. Anyone who has embraced the lactose free lifestyle will enjoy experimenting with dishes that include lactose free cheese and other products. When they use the recipes, they will notice that only a few alterations are made in order to eliminate the lactose ingredients. These meals taste just as great as traditional versions but provide no uncomfortable side effects for people who are lactose intolerant.
If you like to enjoy dairy free recipes, ToFutti.com is the place for you! This site features a full selection of products that can be used for your favorite dairy free recipes for anyone who needs or wants to keep dairy products out of their diet.
admin @ May 30, 2011
Dessert Panini Ideas That Will Put a Smile on Your Face
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If you’re wondering what else you can do with your sandwich maker, these dessert panini ideas will be sure to put a smile on your face. There is always more that you can do with your press. The best thing is that these ideas are all simple, delicious, can be made quickly, and will be seen as truly impressive by anyone you serve them to. For a fun meal with guests, these ideas will definitely go over well.So, with any great sandwich, you’re going to have something spreadable (it doesn’t have to be spreadable originally as long as it melts) and something filling. For dessert you want sweet foods, so you want to look at lots of fruit ideas (luckily this also adds some nutrition to this food item)and dependable spreads that you find. Keep in mind when looking through these ideas that you can substitute and change up anything, cooking should be a fun experiment with your taste buds!6 Dessert Panini IdeasTo get things started off right try a sandwich filled with peanut butter, chocolate (either spreadable, or put in some chips and they will melt), banana slices, and marshmallow fluff. Butter the outsides of the bread before pressing, and once done, dust the top of this great sandwich with some powdered sugar for an extra kick.For something a little simpler, use cream cheese and jam, preferably strawberry. Throwing in some thin apple slices are another great way to add to this simple sandwich, but it is great (and easy) as is.Don’t have fresh fruit on hand? That’s OK, get yourself some pie filling! Apple, cherry, whatever you can find. Sprinkle in some cinnamon, and this is good to go. You can always consider spreading on some peanut butter if this doesn’t feel like enough to you, though.Raisin bread is always great for a dessert style panini. Use some and sprinkle on some cinnamon, sugar, and butter for a really simple and excellent panini. Thinly sliced apple goes well in this, too.It can be a little harder to find, but spreadable chocolate is worth it. Try to find some “peanut butter chocolate” for a real treat! Spread this on the bread and mix in any fruit you have, either fresh or frozen. Try using apples, cherries, raspberries, blueberries, strawberries, or whatever else you have. Mango is a truly unique and special treat! Any bigger fruits you use, make sure to slice them (cut cherries in half) so that they go well in a sandwich.The last idea is a gooey one! Marshmallow fluff, hazelnut spread, and banana slices. The hazelnut spread makes this dessert panini a bit unique, and gives it that little something extra.
Make sandwiches exciting again. Check out more great panini ideas or compare different panini makers and their options.
admin @ May 30, 2011
Savory Cheesecake Shrimp Appetizers
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Who does not like cheesecake? It is the best of all possible things: slightly sweet, creamy, rich, and decadent. But why is it always reserved for dessert?A new trend has surfaced in restaurants, that of making traditionally sweet foods savory, and making savory foods sweet. An evening spent watching chefs on television will be a demonstration of it.So what do you put in a savory cheesecake? Anything you like. This recipe uses both shrimp and smoked salmon in a delicious twist that will have your guests talking for days.You will need to have all your ingredients at room temperature in order for this to work properly. You will also need a blender and an electric mixer. It is possible to make it by hand, but it takes a lot of time and is very labor intensive without technology. You will also need to bake it in a large, 10 inch springform pan.Savory CheesecakeYou Will Need:For The Filling:3 ounces smoked salmon
16 ounces cream cheese
8 ounces chevre style goat cheese
5 eggs
1/2 teaspoon salt
1 cup sour cream
2 tablespoon lemon juiceFor The Crust:8 ounces garlic flavored croutons, crushed
2 ounces butter, meltedFor The Topping:one cup sour cream
2 tablespoons capers
4 ounces cooked salad or small shrimp, shelled and cleaned
1 teaspoon cream-style horseradishHow to do it:Crust:Crush the croutons in the blender. Melt the butter. Mix the two together in a bowl, and press into the bottom of the springform pan, pressing the crust up the sides about one inch. Bake at 250° for 10 minutes. Allow to cool.Filling:Slice the salmon into thin, bite-sized pieces. In a large mixing bowl, mix the cheeses, eggs, salt, sour cream, and lemon juice. Mix on low until well mixed, then increase speed and whip until creamy. With a wooden spoon, gently stir in the smoked salmon.Pour the filling into the cooled crust. Tap the pan so the filling distributes evenly, and smooth out the top with a spatula if necessary.Bake at 300° for one hour. Turn the oven off, and allow the cake to rest undisturbed in the now-cooling oven for another hour.Topping:Mix together the horseradish and sour cream. Spread evenly on top of the cake as soon as it is removed from the oven. Decorate with shrimp and capers.Carefully remove the outer ring from the springform pan and either serve immediately, or refrigerate for up to two days.To serve, cut into thin slices.You can vary this, by using thinly sliced ham instead of salmon, and using bits of cheese and mustard on top with the sour cream in place of the shrimp and horseradish. Or leave out the meat all together, and add some herbs and spices. If you leave out the eggs, and substitute 15 ounces of ricotta, it is not necessary to bake the cheese cake, and it can be served as a dip.
Shrimp appetizers are far more than just steamed shrimp. You can make easy party appetizers by adding savory elements to normally sweet dishes.EasyAppetizerRecipes.net – You Make the Appetizers, We Help You Make Them Delicious
admin @ May 30, 2011
Best Chocolate Chip Cookies Ever Or So Everyone Keeps Saying
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I came across this recipe for positively the absolute best chocolate chip cookies when I was searching for Gluten free Recipes for my neighbors. Their son was diagnosed with Celiac disease and they could no longer bond by baking cookies together. I became determined to find a Gluten Free Substitute for chocolate chip cookies.I researched and cooked and researched some more, with some tweaks and changes here and there. After long months of trial and error I had surpassed home made goodness and gone into the realms of culinary nirvana. I humbly present with this recipe…Ingredients:8 oz. unsalted butter, softened1 tsp. salt2 tsp. gluten-free vanilla3/4 cup granulated sugar3/4 cup firmly packed brown sugar2 large eggs1 1/4 cups Jowar Flour1 cup white rice flour1 tsp. baking soda2 cups walnuts, broken (optional)2 cups semi-sweet chocolate chipsDirections:Line baking sheets with parchment paper or aluminum foil. Beat butter until soft and fluffy. Add salt, vanilla, and both sugars. Beat until smooth. Add eggs and beat.In a separate bowl combine both flours and baking soda. Add half the flour mixture to the butter mixture and beat on low. Scrape down bowl with a rubber spatula. Add remaining flour.Fold in walnuts and chocolate chips. For best results, chill mixture for 2 hours.Scoop into heaping tablespoon-size balls and set, 2 inches apart, on baking sheets. Flatten to about 1/2-inch thickness and bake 12-14 minutes or until browned all over.The cookies should be crisp, not under-baked.
For Oven Temperature and baking times, click on the link for Best Chocolate Chip Cookies Get the Techniques to make sure they get cooked right!
admin @ May 30, 2011
