Improving Personal Health Through The Home Cooking Available With A Slow Cooker Recipe
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If you were to enquire with any person or entire family about their dietary habits, you will often discover a large percentage of all those habits using the assets of restaurants or convenience food locations. Very few individuals take the time to generate home cooked meals, to satisfy hunger as well as enjoy high-quality foods. The largest reason for this is that many individuals feel they no longer have the time which is needed of them, in order to create home cooked meals as well as use that time to concentration on several other priorities. The reality is, anybody could benefit from the chances that exist with a home-cooked meal, when they utilize the resources that can be found with a slow cooker recipe.There are a large number of cons that are associated with abandoning the resources that are provided through a home-cooked food. Irrespective of how good the food might be that you consume at restaurants or through convenience locations, they often do not supply people with the essential vitamins and nutrients they require on a daily basis. In addition, utilization of all these processed foods has even helped in boosting the numbers of obesity and the risks that are associated with health. Taking advantage of a home resource like a slow cooker represents a unique potential to prevent the need associated with time-consuming cooking and even enjoy high-quality food, at little to no effort on your part.While several individuals own their own version of a slow cooker, one of the largest reasons consumers do not utilize all these resources, is a result from a lack of variety. Most individuals know one or two recipes to use with these devices but grow tired of these meals when seeking at the long term demand associated with them. Other than abandoning the value that are associated with a home-cooked meal, pursue a resource that can provide you with variety in selection. This variety can create incredible meals that you can enjoy on a regular basis, no longer having to rely on the high expense or poor health produced through restaurants and convenience locations.When you’re able to take advantage of a slow cooker recipe which will feature a wide variety of food selection, you will be capable of enjoying home-cooked meals without the concern over repetition. Through quick preparation done in the evening or in the morning, you could depend on your cooker to prepare your food throughout the day, so you come home to a delicious meal which simply requires to be served up and enjoyed. This’ll save any person a tremendous amount of money, while even improving their overall health by avoiding convenience resources.
Are you searching for a wide variety of slow cooker recipes? Here it is, just log on to http://slowandsimple.com where you could find simple and easy ways to make delicious slow cooker meals.
admin @ May 26, 2011
How to Prepare the Perfect Black Fungus Salad
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Only a few years ago, we went back to my hometown in China to see my parents, my dad ordered this once in a restaurant. I totally fell in love with it.It is traditionally prepared only with Chinese black fungus and cucumber. But, one day, I had some fried peanuts left, and I was just looking for a way to finish them off. So, I put the peanuts into the dish, and it worked, and it combines so well with ‘old vinegar’. So I started adding peanuts in. However, the peanuts are totally optional. About Black Fungus There is a lot to say about this ‘Black fungus’. It is a kind of Chinese mushroom, the most famous one is from the mountains called ‘Da Xing An Ling’ crossing the whole three Northeast provinces.In UK, you can find them in most Chinese supermarkets, and sometime also in the ‘foreign food’ sections of regular supermarkets. However, the one that you can find in the ‘foreign food’ section of standard supermarkets often comes from Japan, it is sold in a little glass jar containing only a few pieces, and it is quite expensive. I honestly cannot tell the difference with the ones we have in Northeast, so it is probably better to buy them in a Chinese supermarket (and if they are produced in Northeast, even better).It is sold dry, and needs to be soaked before cooking it. The black fungus will double or triple its size after soaking. So, every time I go back home, I always carry lots of them back, they can last forever.Black fungus in Chinese are called ‘Mu Er’, which literally means ‘the ear lobe of the wood’. It normally can be cooked in soup, stir fried, or in salad. It is extremely nutritious and healthy: it helps with iron intake and blood pressure. And in this dish, adding up the peanut (with niacin, fiber, vitamin E…) and old vinegar (helping digestion and blood circulation, anti-aging..etc), it cannot be healthier. Ingredients
Mu’er (black fungus), cucumber, peanuts.
Oil, salt, old vinegar (if you don’t have it at home, you can use rice vinegar instead, however the taste can be a bit different), anise star, cinnamon stick, wasabi (optional), mushroom or vegetable essence (optional).Preparation
Soak the ‘Mu er’ (black fungus) into hot water for 15- 20 minutes, until it is tender (every bit is stretched out), wash out thoroughly, and tear it into smaller parts. (It can also be boiled if you think it is difficult to soak to tender).
Chop the cucumber diagonally into thin slices.
Fry the peanuts in the hot oil, let it cool down afterward.Cooking
Heat around 4-5 table spoons of oil in the wok, then put a few anise stars and a couple of cinnamon sticks in the hot oil.
Remove the anise stars and cinnamon sticks from the oil. Allow the oil to cool down.
Mix tendered ‘Mu er’ (black fungus), sliced cucumber and fried peanuts together in a salad bowl, then add in ‘flavored oil’ (from step 1), 1 teaspoon of white sugar, 2-3 tablespoons of old vinegar, half teaspoon of salt, half teaspoon of mushroom or vegetable essence (optional) and squeeze in a bit wasabi (if you like). If you like, you can also put in ‘minced’ garlic and chopped spring onion, and a few drops of chili oil.
ABout the Author Shibin Zhang writes about Chinese food and Chinese culture. She specialises in the cuisine of North East China and in Islamic Chinese cuisine. On her website you can find more information about Chinese liang cai.
admin @ May 26, 2011
Post Workout PrimalPaleo Low Carb Chocolate Smoothie Recipe
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The brilliance behind this smoothie is the use of shredded coconut vs coconut milk. I seem to not do as well on coconut milk so I prefer shredded if it will blend well. It does not blend 100% in this blender but I enjoy the little amounts of “pulp” that remain. Shredded coconut (9 cents per 100 calories) is a lot cheaper than coconut milk (25 cents per 100 calories) if you buy on Amazon.The whey is the protein and the coconut is the fat. The 1/2 banana adds a little sweetness with some carbs while the stevia adds more sweetness to make it just right with zero added carbs. The cacao powder adds a nice chocolate flavor and a host of antioxidants to boost.Post Workout Primal Chocolate Smoothie Recipe2 oz water
1.5 scoops Whey – $0.90
1/4 C shredded coconut – $0.13
1/2 banana – 2.65 oz – $0.13
2 t cacao powder – $0.08
2 drops stevia – $0.02
1/2 c iceTotal cost is $1.26 for a 378 calorie smoothie. That’s inexpensive by my standards!I actually used 4 oz of water but it was slightly too diluted. Try 2 oz and add a touch if you find the consistency to be too creamy. Each person has their own consistency preference so alter it to your own liking.Macro nutrient BreakdownCalories: 378
Protein: 41 grams – 13%
Carbs: 26 grams – 18%
Fat: 16 grams – 70%
0.2 grams of Polyunsaturated Fat (this is very key!)This smoothie is easy to make, very nutritional, high protein, high fat and semi low carb. Enjoy without any guilt after a strength training workout if you desire. This is what I did. Let me know what you think of the recipe in the comment section.Why Drink Primal Smoothies?They are fast. Simple. Healthy. If you have a recipe to follow then making it should take less than 5 minutes every single time. If you are in a super hurry then you can drink the smoothie on the go without causing any trouble.In addition, your body is able to absorb more nutrients since the blender has ground all of the food up. Digestion improves and you are well on your way to a healthy and vibrant day! Primal smoothies, the ones I make, will not harm your blood sugar in any way unlike the fruit smoothies. You will also build muscle and lose fat.
For more incredibly tasting, healthy primal/paleo smoothie recipes, please check out my blog @ http://primaltoad.com. For tips on how to live a vibrant, healthy, fun lifestyle then sign up for my newsletter @ http://primaltoad.com/newsletter.
admin @ May 26, 2011
How to Make a Delicious Indian Mustard and Yogurt Chutney
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This is one of my all time favourite chutneys. It goes with almost every south Indian meal you can imagine as it incorporates so many of the essential ingredients in south Indian cookery. I love to serve it as an accompaniment with barbecued meat and vegetable dishes along with a fresh green salad. You might also enjoy this flavoursome chutney with poppadoms or samosas. The creamy chutney is so full of bright and tangy flavours that anyone trying it will think you’ve slaved for hours. The fact that it only took you 10 minutes is safe with me.The chutney is also great used in other ways. I have used it to marinade chicken and lamb tikka for barbecues. Let the meat marinade for a couple of days for amazing results. I have also used it instead of plain yogurt in naan and other bread recipes. Simply substitute the chutney when asked for plain yogurt and prepare to be amazed at the flavour of your fresh bread.Serves 4Preparation Time: 10 minutesINGREDIENTS250ml (1 cup) fresh plain yogurt
2 Tablespoons vegetable oil
1/2 Teaspoon turmeric
1 Tablespoon mustard seeds
3 fresh curry leaves (optional) Don’t use dried curry leaves for this recipe
3 Tablespoons finely chopped mint leaves
1 Tablespoon honey or fine caster sugar
1 inch piece of ginger – finely chopped
1 clove garlic – smashed and finely chopped
Juice of one limemethodIn a bowl, mix the yogurt, chopped mint leaves, honey or sugar, ginger and garlic.Using a fork, really beat the yogurt mixture hard so that it becomes very smooth and creamy.Now, in a small saucepan, pour in the two tablespoons of vegetable oil. Heat over medium heat and then add the mustard seeds. When they begin to pop, pour in your 1/2 teaspoon of turmeric and the curry leaves if using.Pour the hot oil over the yogurt mixture and whisk quickly so that the yogurt doesn’t curdle. The chutney will turn a soft yellow colour.Add the lime juice and stir well to combine.Once you’ve tried this mustard and yogurt chutney, you are probably going to want to experiment. Try adding other ingredients that you like. Add chopped green onions or a tablespoon of cumin, for example.Be sure to let me know how you used it. Did you like it? Would you like to share your favourite use of mustard and yogurt chutney?
You will find many more easy and authentic Indian recipes like this one on my great curry recipes website.The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.netDan M ToombsThe Curry Guy
admin @ May 26, 2011
How to Make a Variety of Meatballs Beef and Pork Balls Applesauce Meatballs Stovetop Mushroom
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Meatballs have long been a staple of our recipe collections. They are so popular we even have the silly song about sneezing and losing them! Meatballs are great as appetizers, in spaghetti, or as an inexpensive entree. With grocery prices soaring, most of us are looking to make our food dollars stretch farther. Meatballs are one of the ways we can do that. With that in mind, here are three very different Meatball Recipes. The first combines Ground Beef and Pork Sausage, the second is made with Applesauce, and the third cooks on top of the stove. You are sure to find a recipe for your family among these choices. These are all recipes from my large collection of old fashion recipes. I love sharing these older recipes with you. It is my goal not to let all these old recipes disappear and you are the key to that end.BEEF AND PORK SAUSAGE BALLSThis recipe is from a very old Iowa church cookbook, making it a meat recipe from the Heartland.3/4 cup finely crushed soda crackers
1 egg
1 cup milk
1 lb ground beef
1/2 lb pork sausage
1/4 cup finely chopped celery
1/4 cup chopped onion
1 Tbsp parsley
1/2 tsp salt
1/4 tsp sage or Italian seasoning
dash of black pepperCombine cracker crumbs, egg, and milk in a large bowl. Add the remaining ingredients to the cracker mixture; mix well. Shape mixture into 1-inch balls. Place in a shallow pan. Bake in a moderate oven for 20 minutes.Sauce:1 can cream of mushroom soup
1/2 soup can of milkMix the soup and milk together using a wire whisk or fork. Pour mixture over the meatballs and return to the oven for another 25 minutes or until done.APPLESAUCE MEATBALLS2 lb hamburger
2 eggs
1 can (16-oz) applesauce
3 cups soft bread crumbs
2 tsp saltPreheat the oven to 350 degrees. Combine all the above ingredients and mix together well. Form the mixture into meatballs. Brown lightly in a large skillet. Place in baking dish or pan, in one layer if possible. Pour the following sauce over the meatballs. Bake at 350 degrees for 1 hour for approximately 20 meatballs. Adjust baking time to more or less depending on the size of your meatballs.Sauce:2/3 cup ketchup
1/2 cup waterMix together well and pour over the meatballs before baking.STOVETOP MUSHROOM MEATBALLSThis is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately fifty years ago.Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten eggMix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.Enjoy!
For more of Linda’s old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
admin @ May 26, 2011
Primal or Paleo Low Carb Vanilla Coconut Smoothie Recipe
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The following smoothie recipe that I am about to present to you is slightly different then the one I enjoyed. I added a full cup of blueberries but realized I did not need that much. I hesitated to do this because, well, blueberries are one of the most antioxidant rich foods on the planet. But, many will frown because the recipe will contain too many carbohydrates. Because of the alteration I made, I will be trying it one more time before adding it to the Primal Smoothie Recipe eBook.I own one vanilla and one chocolate canisters of Primal Fuel. Primal Fuel is very expensive and does not work with most people’s budgets. Do not worry as only a handful of the 500+ recipes will have Primal Fuel in them. However, I encourage you to try it as it is very beneficial and delicious. I had the lucky opportunity to enjoy eight smoothies based on Primal Fuel at Primal Con and fell in love.Vanilla Coconut Smoothie Recipe ($3.39)8 oz water
2 scoops Vanilla Creme Primal Fuel $2.63
6 TBSP Shredded Coconut (30 g) $0.20
1/2 C Frozen Blueberries $0.30
1 C Spinach (1 oz) $0.26Throw all the ingredients in a blender and blend until smooth.Total Cost = $3.39: This is on the more expensive side but still is not terrible. If you were to order this at a smoothie shop you would pay around twice as much is my guess. When I open the Primal Smoothie & Salad Shop recipes will be as reasonable as possible.I will be taste testing this sometime this week and will report back with my findings. But, don’t wait till then! Try this smoothie now please let me know how it tastes! I enjoyed it this morning but decided to modify it since it could have used a little more water and a little less blueberries.Macro nutrient BreakdownCalories: 447
Protein: 23 grams – 19%
Carbs: 31 grams – 24%
Fat: 29 grams – 57%
0.5 grams of Polyunsaturated Fat (this is very key!)The fact that this smoothie only has.5 grams of polyunsaturated fat is extremely important. Our bodies prefer a the golden ratio of equal parts omega 3 fatty acids and omega 6 fatty acids. It is much easier to consume omega 6 fatty acids in your diet since omega 3′s only come from fatty fish.I hope you enjoy this recipe. Check out my profile for more!
For more incredibly tasting, healthy primal/paleo smoothie recipes, please check out my blog @ http://primaltoad.com. For tips on how to live a vibrant, healthy, fun lifestyle then sign up for my newsletter @ http://primaltoad.com/newsletter.
admin @ May 26, 2011
How to Make Saag Gosht A Lamb and Spinach Curry That Is So Good For You
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You are about to learn a simple yet delicious recipe that has its origins in the north of India. Homemade fresh saag gosht doesn’t get much better than this! Compared to the saag gosht you find in most curry houses, it’s alive with flavour and full of amazing eye-catching colour! The spinach is not added until the very end so as to keep the beautiful bright green colour of the fresh spinach leaves.Unlike most restaurant versions where the spinach and vegetables are stewed to a dark green, discoloured slop, this lamb and spinach curry will make you want to grab for a naan or chippati bread and dig in!If you are serving it to a group of four, don’t be surprised if you are all competing at the end to dip the last bits of chippati into what remains of the sauce.I warned you.Enjoy!Serves 4 hungry peoplePreparation time: 20 minutes
Cooking time: 1 hourINGREDIENTS450g (1 lbs) Lamb leg meat cut into 1 inch cubes3 Tablespoons ghee or clarified butter
1 Tablespoon cumin seeds
1 Tablespoon cloves
2 Large red onions
8 cloves garlic – finely chopped
1 two inch piece of ginger finely chopped
1 Tablespoon red chilli powder
1 Tablespoon salt
300g (1/2 lb) fresh baby spinach leaves
3 green chilli peppers cut lengthwise in half and seeded
3 tomatoes finely chopped
1 large carrot sliced into 2mm rounds
1 cup water or homemade chicken stock
1 Tablespoon butter
Juice of one lemon
1 Tablespoon garam masalaIn a large heavy-bottomed pan melt the ghee over medium heat.Throw in the cumin seeds and cloves. When the seeds begin to pop, add the onions and fry until they turn translucent and light brown.Then add the garlic and ginger and fry for another two minutes.Now add the red chilli powder and salt and then the diced lamb. Brown the lamb for a few minutes until the outside turns slightly crispy.Pour in the water/stock and the chopped tomatoes and green chillies. You may need to add just a bit more water. The lamb should be just covered.Cover and simmer for about 30 – 40 minutes until the lamb is tender.While the lamb simmers, blanch your spinach. You may first need to wash the leaves of sand.Bring a large pot of water to a boil. Throw in the spinach leaves and blanch for about 30 seconds before pouring the spinach into a colander. Transfer the spinach immediately into a bowl of ice cold water. This will help retain the deep green colour of the fresh spinach.Pulverise the spinach leaves in a food processor to a fine green paste.When your lamb is mouthwateringly tender, add the spinach and mix together nicely.Add the butter, lemon juice and garam masala. Check for seasoning and serve immediately with chippati bread or naan.Be sure to stop back and let me know how you like this recipe. This saag gosht is a real favourite of mine!
I would like to invite you to visit my great curry recipes website.The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.netDan M Toombs The Curry Guy
admin @ May 26, 2011
Highly Recommended Cookbooks James Peterson
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A good cookbook should be reliable, easy to understand and of course, be able to guide you through the process of making delicious food. There are millions of cookbooks and zillions of online recipes. Many of you might have experience in finding recipes online and struggles on which one to follow.One of the main problems with online recipes is the reliability of information. Recipes posted online can be written by anyone and could be very authentic, sometimes contains highly useful secret ingredients that makes the dish taste really fabulous or even taste like your grandma’s cooking. However, at the same time, there are also risks in getting a not-so-exact recipe, which leads to cooking disasters and disappointed stomachs due to wrong measure standard, or simply unclearness in the recipe.The saver way to find a reliable recipe is to look for those written by known chefs, like Jamie Oliver, Gordon Ramsey or Nigella Lawson, etc. They do tend to provide reliable recipes (at least for their own good will). If you do not want to pay for a seasonal cookbook, most of the time you can get recipes from their own official websites for free.However, the editing of online material is in general more loosen compared with print materials. Using a solid printed cookbook is still one of the most popular ways of using recipes. Besides the above famed chefs, one of the most useful cookbook series out there is the books from James Peterson.James PetersonJames Peterson might not be the most famous ‘celebrity chef’, but his cookbooks are renowned as respectful tool books helping people to understand the basis of cooking. His series includes books classified by ingredients and dishes, like books specialized in making sauces, soups, baking and books specialized in basic cooking techniques that helps you to apply in all sort of cooking.Detailed explanation on his RationaleOne of the selling points of James Peterson’s books is his detailed explanation on the rationale behind the cooking processes. For instance, James shows how and why ingredients in a sauce can be mixed and what could possible got your sauce wrong. Sometimes it just makes it so much easier to make thing right when you understand more.Clear Photo IllustrationTake the book ‘Baking’ as an example. James, also a photographer himself, uses a huge amount of photos to illustrate the step-by-step process along side with detail descriptions. James also applies a very systematic approach in explaining the very basic recipe as first step, and then introduces variations on top of that. With the clear photo illustrations and cross references of methodologies introduced in the book, you can easily recreate your own version of delicious baking.Browse in James Peterson’s official website to understand more. His useful series of cookbooks include the awarded book “Baking,” “Fish and Shellfish,” “Essentials of Cooking,” “Glorious French Food,” “The Duck Book,” “Simply Shrimp” and many more.
http://hubpages.com/_7st6cv6bj26n/profile/Moxyl
admin @ May 26, 2011
Fat Free Pizza
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Here are some great recipes for fat free pizzas. Everyone loves pizza, but did you know that pizza doesn’t have to contain fat to taste great? 3 great pizza recipes are detailed in this article.So why cut fat? Dietary fat is found in both animal and plant foods. There are three basic classifications of fat:(1) monounsaturated,
(2) polyunsaturated and
(3) saturated.Too much fat–especially saturated fat–is not good for you. Fat is high in calories and unburned fat causes weight gain. In order to lose weight you must cut out the fat!Pita Bread Mozzarella Pizza1 Fat Free or 0.5 gram of fat pita bread
2 oz. pizza sauce
2 oz. fat free Mozzarella cheese
1/2 oz. sliced pepperoni (optional)
1/2 oz. sliced olives (optional)
Add whatever vegetables you wantSpread pizza sauce on top of the pita, and then sprinkle the cheese on the sauce. Add vegetables- you can add whatever kind you want. Cook for 12 to 15 minutes at 350 degrees.Yields 1 serving with 1 gram of fat and 250 calories for a cheese pizza (without pepperoni or olives).Low Fat Hand Tossed Pizza3 cups Bread Flour
1 teaspoon salt
1 cup warm water (110 – 115 degrees F.)
1 teaspoon yeast
4 oz. pizza sauce
4 oz. fat free Mozzarella cheese
1 oz. sliced mushrooms
1 oz. sliced onions
1 oz. sliced bell pepper
Add whatever vegetables you wantIn a mixer bowl add the one cup of warm water and a teaspoon of yeast. Mix until yeast dissolves, then add 3 cups of bread flour and teaspoon of salt. Mix with dough hook about 15 minutes, until ball of dough forms pulling away from the sides of the mixer bowl. This makes enough dough for about 2, 14″ personal pan pizzas.Put the dough out on a pan sprayed with fat free cooking spray. Spread pizza sauce on top of the dough, and then sprinkle the cheese on the sauce. Add vegetables- you can add whatever kind you want. Cook for 15 minutes at 350 degrees. For a crispier pizza, you can broil it for 2 to 3 minutes. Garnish with bay leaves.Yields 1 serving with 2 grams of fat and 300 caloriesBean Mexican Pizza
Readymade Pizza Crust
1, 16 oz can of refried beans
Fat free shredded cheese
Green onion / scallions
Tomatoes
Lettuce
Salsa (optional)
Bake pizza crust according to directions. Spread refried beans around covering crust. Sprinkle shredded cheese on top of beans. Bake ate 350F degrees until cheese is melted and beans solidify and brown a bit. Take out of oven and add tomatoes, lettuce, green onions/scallions, a touch more cheese and salsa if you want.
Dr. Riley is a weight loss psychologist with WellBalance Weight Loss Camps. The WellBalance approach is based on decades of clinical scientific research and the expertise of medical professionals who have dedicated their lives to healthy living. Our team of professionals has helped change the lives of thousands through effective, lasting weight loss and lifestyle change. Quite simply, WellBalance works.http://wellbalance.com/
admin @ May 26, 2011
Amish Country Swiss Cheese Pie
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Here is a wonderful recipe with Amish Country Swiss Cheese as the principle element.While there are many cheeses on the market that fall under the broad title of “Swiss Cheese”, including almost anything with holes at your local grocery store, we have found that the proper cheese will make or break the recipe. The mass-produced cheeses found at most grocery stores typically contain chemicals that are usedto speed up the aging process. But those chemicals also leave a metallic aftertaste to the cheese and do not allow it to reach its peak flavor, which can negatively alter the taste of the pie. Using high quality smoked bacon is also essential for the best possible results.For anyone desiring a bolder flavor, trying substituting the Swiss cheese with Emmentaler (slightly stronger flavored old world Swiss cheese) or sprinkling 1/4 cup of gratedsharp Swiss cheese in with the grated Swiss cheese.Ingredients For the Crust:1 ½ cups of sifted cake flour
1 ½ teaspoon of saltWith fingertips, work it until crumbly:1/4 lb. of butter or margarine (1 ½ cup)Slowly add, stirring with fork:1/4 cup of cold waterFor the filling:Fry until crisp:12 slices of smoked bacon
1/4 lb. of grated Swiss cheeseInto bowl break:4 large eggsthen add:2 cups of cream
3/4 teaspoon of salt
a Pinch of nutmeg
a heavy pinch of sugar
Pepper to tastePreparationCrust:Shape the mixture into a ball and roll it in wax paper; chill it in the refrigerator for about 1/2 hour or until it is easy to roll. Pre-heat the oven to 425°F. On a floured board, roll the dough into a large circle about 14 inches in diameter and fit it into 11 inch pie plate. Make a fluted edge as shown. Aerate the crust well with a fork. Place it in the refrigerator for about 30 minutes.Filling:Beat the mixture thoroughly with an egg beater. Take the pie crust out of the refrigerator and rub the inside with 1 tablespoon of butter. Sprinkle the bacon bits, and then the grated cheese evenly in the bottom of the pie crust. Pour in the cream mixture evenly over all.Bake it for 15 min., then reduce the oven temperature to 300°F, then bake it for 40 minutes longer or until a knife inserted into the center comes out clean.Serve the pie while it is still hot, cut into pie wedges.
John Dennis Shisler is the third generation owner of Shisler’s Cheeses House, a cheese and gourmet food store in Orrville, OH. He tried to avoid the cheese business for 18 years, trying everything from the military to advertising sales, but eventually returned to his roots and went into the family business. He is now trying to bring the great taste of his family business to the rest of the world by making their unique and delicious products available online at www.cheesehouse.com.
admin @ May 26, 2011
