Tuesday, August 21, 2007

Grilled Fish with Buttery Lemon Parsley

Grilled Fish with Buttery Lemon Parsley



Non stick cooking spray

6 tablespoons butter

3tablespoons finely chopped parsley

1 tablespoon grated lemon zest

1/2 teaspoon salt

1/2 teaspoon dried rosemary

6 (6 ounces ea) fish fillets, such as snapper or any lean white fish

3 medium lemons halved


PREPARATION


1.Preheat grill to med-high heat. coat cold grill rack
with cooking spray; place over heat

2.combine butter, parsley,lemon zest, salt and rosemary in small bowl: set aside

3.Coat fish with cooking spray; place on grid.
Grill uncovered , 3 minutes.Turn; grill 2 to 3 Min's longer or until opaque in the center

4.To serve, squeeze juice from 1 lemon half evenly over ea fillet.
Top with equal amounts of parsley mixture.

MAKES 6 SERVINGS

Friday, August 17, 2007

Easy Crock Pot Recipes

Easy Crock Pot Recipes
By Diane Watkins





Crock pot meals are convenient on those busy work nights. Its nice to come home to the tantalizing smell of a well cooked meal waiting for you. The challenge is to find those recipes that are not only quick and convenient, but tasty as well. Here I offer two recipes that are tasty and easy - Beef Burgundy and Country-Style Ribs with Sauerkraut.

This is my version of Crock Pot Beef Burgundy. It is quick to prepare in the morning, especially if you opt to skip the browning process (I usually do.) You can also cook this, well covered, for 2 hours in a 350 degree oven. The cooking time on the Beef Burgundy is 3-6 hours, but the longer you cook it on low, the more tender it will be. I don't usually worry about the time, I put it in before I leave for work and eat whenever the wonderful smells are too much for my willpower.

Beef Burgundy in the Crock Pot

2 pounds Beef Cubes (round steak, sirloin tip, or roast)

1 can golden mushroom soup

1 package dry onion soup mix

1 cup burgundy wine


OPTIONAL, but does add good flavor: Brown the beef cubes in a little oil.
Combine all ingredients in crock pot. Stir to combine. Cover with lid.
Cook in crock pot for 3 hours on high or 6 hours on low.
Serve over hot noodles or rice.
Country-Style Ribs and Sauerkraut 1 bag sauerkraut ; rinsed, drained 1 onion

1 red-skinned apple

2 - 3 pounds country style pork ribs

1 cup beer

1. Put sauerkraut in bottom of crock pot. Add diced onion and chopped apple. Do not need to peel apple. Stir and even the top.

2. Layer country ribs on top of kraut mixture. Pour beer over all. Cover and cook on LOW from 8 to 10 hours.

This recipe yields 4 to 6 servings.

Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.

Are you interested in traditional southern cooking? Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

Article Source: http://EzineArticles.com/?expert=Diane_Watkins

BONUS RECIPE


3 Easy Baked Bean Recipes
By Kara Kelso





The following baked bean recipes may all have very different ingredients, but they have one main thing in common - they are all cooked in the crockpot! These recipes can either be used as side dishes, or part of a main meal. Be sure to see more crockpot recipes at our website below.

CROCKPOT BAKED BEANS I
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.

CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Put all ingredients. in crock pot cook 4-6 hrs on low.

CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup

Rinse and drain beans and set aside. On bottom of crockpot place diced onions, then dump on beans (don't mix just dump 'em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it's ok. If you wish to add bacon - pre cook 1 lb. crumble and put over top of entire mixture. DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours stirring once about 3/4 of the way through. Serve.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of several websites online. For more crockpot recipes, see our ebook at: http://www.idea-queen.com/ebooks/crockpot-cooking-recipes.html

Article Source: http://EzineArticles.com/?expert=Kara_Kelso

Friday, February 02, 2007

Super Bowl Snacks (chicago hot wings)

Super Bowl Snacks



Chicago Hot Wings



INGREDIENT


3-5 lbs of chicken wings.
1/2 tablespoon seasoning salt.
1/2 tablespoon pepper.
1/2 tablespoon chooped onions.
A pinch of garlic.
1/4 to 1/2 cup of Hot sauce.
Flower for frying.
COOKING OIL


PREPARATION

Preheat Oil in frying pan on med-high
after seasoning chicken baste with
hot sauce.
put seasoned chicken in bag with flower
shake bag to distribute flower evenly
fry chicken until golden brown

Serve
with chilled beer


AND ENJOY SUPER BOWL 41

Friday, January 26, 2007

Aphrodisiacs For Valentines Day

Aphrodisiacs For Valentines Day




Oysters Rockefeller


Ingredients


3/4 cup firmly packed watercress sprigs
(2 oz before discarding coarse stems)
finely chopped.

1 1/3 cups firmly packed baby spinach(1 1/3oz)
finely chopped.

3 tablespoons finely chopped scallion greens

1 tablespoon finely chopped fresh flat leaf parsley

2 teaspoons minced celery

3 tablespoons coarse fresh bread crumbs

3 1/2 tablespoons of unsalted butter

1 teaspoon pernod or other anise-flavored
liquor
pinch of cayenne

3 bacon slices

10 cups kosher salt for baking & serving (3lbs)

20 small oysters on the half shell,pick over
for shell fragments and shells scrubbed well.


Preparation


Toss together watercress,spinach,scallion greens,parsely,
celery and 1 tablespoon + 1 teaspoon breadcrumbs
in a bowl.Melt butter in a 10 inch skillet over
moderate heat,then add watercress mixture and cook,
stirring, until spinach is wilted, 1 to 2 mins.
Stir in pernod,cayenne and salt & pepper to taste,
then transfer mixture to a bowl and chill, covered
until cold about 1 hour.


Put oven rack in middle position and preheat oven to 450F



While watercress mixture chills,cook bacon in skillet over
moderate heat, turning until crisp, then drain on paper
towels and finely crumble.


Spread 5 cups Kosher salt in a shallow pan (1 inch deep)
and nestle oysters (in shells) in it. Spoon watercress
mixture evenly over oysters, then top with bacon then
sprinkle with remaining bread crumbs + 2 more teaspoons
of bread crumbs.
Bake oysters until edges of oysters begin to curl and
bread crumbs or golden about 10 mins.

SERVE

warm oysters in shells,nestled in kosher salt approx 5 cups
on a platter

Saturday, January 20, 2007

Home Made Root Beer (recipe)

Home Made Root Beer (recipe)




ROOT BEER

1 gallon water
1-1/2 cups molasses
1 tsp. dry yeast
1/2 ounce each of hops, dried burdock, yellow dock,
sarsaparilla, dandelion, sassafras and spikenard roots

Wash the herbs and bruise them thoroughly with a potato masher
or pastry blender. Cover with the water, bring to a boil and
simmer for 20 minutes over low heat. Strain into a large crock.
Add the molasses and cool to lukewarm.

When the mixture is lukewarm, add 1 teaspoon dry yeast and stir.
Cover the crock with a cloth and put it in a warm, draft-free
place 70-80 degrees F. After 2 hours, pour into clean bottles
to within 1/2 inch of the tops. Cap with capper and metal caps,
but not corks. Place the capped bottles on their sides in a
warm and draft-free spot (70-80 degrees F) for 5 days, then set
upright in a cool place. The root beer will be ready to drink
in 10 days, but will keep for the whole summer.



SPRUCE BEER

5 gallons fo water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast

In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.



GINGER SODA


2 gallons of water
2 ounces of ginger root, thinly sliced and bruised with
the back of a knife
4 cups of light raw sugar
1/4 cup lemon juice
1 tablespoon cream of tartar
1 cup liquid homemade yeast or 1 yeast cake dissolved in a cup
of warm water

Combine in a large pot the ginger, sugar, lemon juice, cream of
tartar, yeast and water. Let the mixture stand in a warm place
for 24 hours. Line a funnel with cheesecloth and strain the
liquid into two clean gallon jugs. Cover them tightly and let
them stand overnight. Chill well before drinking.

Root Beer Recipes
by Tycoon2k





Leptoprin Weight Loss




1000000 Links

Mister Linker

Home Made Moonshine (recipe)

Home Made Moonshine (recipe)



How To Make Your Own Home Brew


This report is presented as information only. The author is not
responsible if this recipe is so pleasing that you drink the
brew excessively. The necessary ingredients are usually
available from most markets, and the bottle caper and caps may
be found at most hardware stores. You will also need a crock,
about 10 gallons and a hydrometer of the type designed for
brewing. The purpose of the hydrometer is to determine when the
sugar content of the mix is less than 1%. It will float on top of
the mix for about 3 or 4 days, and when it sinks you are ready to
bottle the brew. You will need a collection of empty bottles - the
quart size is best. Be sure they are SUPER clean. Ingredients:
Malt-2 cups, Sugar-5 cups, Yeast-1 tbsp,Water-3 gallons. for a
darker color add more malt. for stronger flavor add more sugar and
a small amount of brewer,s hops. The BEST flavor, at least to the
author is to use 3 cups of superfine sugar and 3 cups of brown sugar.
This gives about 18% by volume - 36 proof. Heat about 2 quarts of
water and dissolve the malt syrup. Add the sugar to the mix slowly
and stir until dissolved. Let the mix boil for several minutes
then pour into crock and add the balance of water. If you use hops
wrap them in a cheese cloth and hang it in the mix. Wait about
three hours and skim off foam. Place the hydrometer in the mix and
from this point on keep your eye on it. It will sink in about three
days or so and you are ready to bottle. The best way to bottle is
a small siphon hose. Try NOT to disturb the mix. slowly place the
hose about one inch from the bottom and start the siphon action. As
each bottle is filled about one inch from the top, pinch the hose to
stop the flow and then release and fill the next bottles and let
them age - at least 10 days and 30 days is better. The very best
flavor comes after about 3 months. If you are smart - start another
batch immediately as you will want to start drinking the first one
almost immediately. And remember - Dont Blame Me If You Drink
Too Much!




How To Make Your Own Home Brew
moonshine recipe
by Tycoon2k

Wednesday, January 17, 2007

Tycoon2k's "42 Recipes" Of Italy's Best Dinners

Tycoon2k's "42 Recipes" Of Italy's Best Dinners






HEARTY MANICOTTI
(8 main dish servings)

1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.


ITALIAN SAUSAGE TERRINE
(30 1/4" slices or sliced 1/2" thick as entree)

1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon

In a large skillet cook sausage, stirring until brown. Drain on
paper towels, set aside in bowl.

In blender combine remaining ingredients except bacon, for 45
seconds. Stir in sausage.

Preheat oven to 350 degrees. Line loaf pan with heavy foil,
letting 3" hang over the sides. Place bacon slices crosswise
across bottom and up sides, letting slices overhang pan. Pour in
sausage mixture; fold bacon over top. Place loaf pan in a
shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2
hours.

Remove loaf pan from water, fold foil over top. Place heavy can
on terrine to weight down. Press firmly 2 minutes. Refrigerate
with weight until firm, about 6 hours.

To remove terrine, loosen foil from sides of pan, grasp ends of
foil, and lift out. Cut into slices.


LASAGNE
(3 - 4 Servings)

1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese

Peel and dice onion. Heat oil in pan and fry meat and onions for
5 minutes, until brown. Add salt, pepper, wine, and tomato paste
and cook until thick. Stir in cream and oregano.

Cook lasagne in boiling water until just tender. Drain and rinse
under cold water. Dry with paper towel.

Arrange lasagne and meat sauce in layers in greased ovenproof
dish, ending with a layer of lasagne. Dot with butter and
sprinkle with nutmeg and grated cheese. Bake at 350 degrees for
10 minutes.


CHICKEN TETRAZINNI
(8 - 10 Servings)

1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry

Cut meat from chicken bones. Cook macaroni, drain, add mushrooms
and almonds. Make sauce of butter, flour, broth; remove from
heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2
sauce to chicken, 1/2 half to macaroni. Place macaroni in baking
dish, greased, make hole in center, fill with chicken. Bake
until lightly browned.


SPAGHETTI CARBONARA
(2 - 4 Servings)

8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese
5 tbsp. chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp. dried oregano
1 tsp. dried basil

Cook spaghetti in boiling salt water for 15 minutes.

Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in
saucepan, cook until crisp. Stir in cheese, parsley, cream,
green pepper. Cook slowly 5 minutes.

Drain spaghetti, toss with butter, place in greased oven dish.
Roll up ham slices, lay on spaghetti, cover with bacon sauce.
Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve
hot.


PASTA SALAD
(4 - 6 Servings)

12 oz. pork luncheon meat
2 celery stalks
2 red-skinned apples
4 sweet dilled pickles
2 cups cooked pasta (shells, spirals or bows)
1/4 cup sliced stuffed olives
2 anchovy fillets (option)
2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper
1 tsp. apple pie spice

Slice luncheon meat and celery. Core and slice apples and slice
pickles. Mix together pasta, meat, olives, celery, apples and
pickles. Chop anchovy fillets (optional) - add to following:
Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill
lightly before serving with pasta salad.


ITALIAN SALAD
(6 Servings)

1 cup cooked beets
1 cup cooked carrots
1 cup chopped celery
head lettuce
1/2 cup green peas
1/2 cup cucumbers, pared, seeded and diced
Mayonnaise thinned with cream or sour cream

Prepare the vegetables and chill. Then combine with dressing.
Prepare beds of lettuce and top with salad.


ITALIAN DRESSING
(2 cups)

3/4 cup wine vinegar
2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed
2 peppers - green or red
2 tsp. prepared mustard
1 tsp. black pepper
1 tsp. rosemary - dried
1 tsp. oregano - dried

Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add
salt, capers, mustard seed and pound to paste. Remove pepper
insides and cut into slivers. Boil garlic paste, add peppers and
spices, stirring. Remove from heat, add oil, cool.


ITALIAN CHEESE TOAST
(8 Slices)

1-1/4 cups half and half
1 tbsp. olive or salad oil
1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1 12" loaf Italian bread
1 8 oz. package Mozzarella cheese
1 tbsp. chopped parsley

In 2-qt. saucepan, combine first 4 ingredients. Cook over medium
heat, until boiling, stirring constantly. Boil 1 minute. Reduce
heat, stir in capers, cover, keep warm.

Preheat broiler. From Italian bread, diagonally cut 8 one inch
thick slices (save remaining bread).

Toast bread in broiler on each side. Put sliced cheese on each
piece and broil until melted.

Spoon cream mixture over cheese. Garnish with parsley. Serve
immediately.


ITALY'S HERO SANDWICH
(4 Servings)

12 sweet Italian sausages
1/4 cup water
2 medium onions
2 tbsp. olive/salad oil
4 5" long hard rolls
5 green or red peppers

In skillet, place sausages, add water. Cover, simmer 5 minutes.
Remove cover and cook 15 minutes or until browned, turning
occasionally.

Cut onions into thin slices, peppers into 1/2" strips. In hot
oil saute onions until limp. Add peppers and cook over medium
heat until peppers are tender, about 10 minutes. Add cooked
sausage.

Split rolls in half lengthwise. Layer bottom of each roll with
onions and pepper and 3 sausages. Spread top of roll with mayo,
butter or ketchup.


VEAL ROLLS
(4 servings)

4 veal cutlets
1/2 tsp. paprika
2 tsp. mustard
1 sweet dill pickle
1/2 cup liver sausage
1/4 cup butter
2/3 cup plain yogurt
1/2 tsp. salt
1/2 tsp. white pepper

Pound veal until very thin, dust with paprika, spread with
mustard.

Cut pickle lengthwise, in four. Spread liver sausage on veal and
place a piece of pickle on each. Roll slices up and secure with
toothpick.

Melt butter in skillet and brown the rolls on each side. Add
yogurt and season with salt and pepper. Cover, cook over low
heat 20 minutes.

Remove toothpicks; arrange on serving dish, spoon over the sauce
and serve with rice.


VEAL AND FRUIT RAGOUT
(4 servings)

1-1/2 lb. veal
2 tbsp. butter
3/4 cup water
3 tbsp. flour
8 oz. green grapes
1 dessert apple
1 ripe pear
1/2 tsp. salt
1/2 tsp. paprika pepper
3 tbsp. cream

Remove any fat from meat and cut into chunks. Melt butter, add
veal and fry until brown on all sides. Add 1/2 cup water, cover,
simmer 40 minutes, until veal is tender.

Mix flour with remaining water to form smooth paste. Stir into
veal and cook another 5 minutes.

Peel grapes, halve and remove seeds. Peel and quarter apple and
pear. Remove cores and dice.

Stir in salt, paprika and cream into veal mixture, then fold in
fruit. Heat 2 - 3 minutes. Serve hot.


ROAST VEAL
(4 servings)

2 lb. veal roast
1 tsp. salt
1/2 tsp. white pepper
2 tsp. paprika
2 carrots
2 tomatoes
2 onions
5 tbsp. oil
7 tbsp. white wine
6 tbsp. whipping cream
parsley

Preheat oven to 400 degrees. Trim meat, rub all over with salt,
pepper, paprika. Place meat in roasting pan.

Peel and chop carrots, onions, tomatoes and place with meat.
Pour over the oil and wine and roast in oven 1 - 1-1/2 hours.
Transfer to serving dish and keep warm.

Either blend vegetables and cooking liquid in blender or rub
through strainer. Reheat, check seasoning and stir in cream.
Pour around the meat and serve garnished with parsley.

** Cooked spinach topped with cheese and browned in broiler
would make a good side vegetable.


VEAL CHOPS WITH KIDNEY SAUCE
(4 servings)

4 veal loin chops
1/2 tsp. onion salt
1-1/2 tsp. salt
1/2 tsp. white pepper
1 tsp. mustard
1 calf kidney
3 tbsp. oil
4 eggs
3 tbsp. chopped parsley
1 tbsp. chervil
1/4 cup butter
5 tbsp. brandy

Trim chips. Season with onion salt, 1/2 tsp. salt and the
pepper; spread on mustard. Heat oil in skillet and fry chops
over medium heat 3-5 minutes on each side; remove and keep warm.

Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the
herbs. In saucepan, melt butter and cook eggs until slightly
scrambled. Keep warm.

Slice the kidney and cook in pan used for the chops for 30
seconds. Sprinkle with remaining salt.

Stir in brandy. Arrange chops on dish, spoon on eggs and kidney
on top.


ITALIAN FISH BAKE
(4 servings)

2 potatoes, sliced
1 large carrot, sliced
1 small cauliflower
4 oz. frozen green beans
2 7 oz. cans tuns, drained
2 tomatoes, peeled, sliced
1 beet, sliced
5 anchovy fillets (optional)
1 onion, chopped
1 clove garlic
1 tbsp. capers
4 eggs, separated
1/3 cup hazelnuts
1/2 cup breadcrumbs
1/2 cup cheddar cheese
1 tbsp. parsley
salt and pepper

Cook potatoes and carrots in boiling, salted water 15 - 20
minutes. Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.

Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna
(flaked), tomatoes and beet alternately.

Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.

Spread topping over vegetables and bake at 400 degrees 20 - 25
minutes.


EGGPLANT & TOMATO BAKE
(4 servings)

2-3 eggplants
3 tsp. salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 oz. can tomatoes
1 tsp. dried basil
1/2 tsp. oregano, dried
1 tsp. sugar
1/4 tsp. black pepper
8 oz. mozzarella cheese
1/4 cup parmesan cheese
1/4 cup tomato paste

Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt.
Roll slices, moistened, in flour. Fry slices in heated oil, in
skillet until brown on each side. Drain. Add onions, tomatoes,
remaining salt, tomato paste, basil, oregano, sugar and pepper
to oil remaining in skillet and cook 10 minutes. Cool slightly,
bend mixture or push through strainer. Place half the mixture in
greased baking dish. Add a layer of eggplant slices and a layer
of cheese slices. Top with remaining tomato mixture and sprinkle
top with cheese. Bake at 400 degrees for 20 minutes.


STUFFED EGGPLANTS
(4 servings)

4 large eggplants
7 tbsp. oil
10 oz. ground pork
10 oz. ground beef
3 egg yolks
1 tsp. garlic salt
3/4 tsp. black pepper
1 tbsp. breadcrumbs, soft
5 tbsp. brandy
5 tbsp. cheese, grated

Halve eggplants, lengthwise, place on baking sheet, brush with
oil, bake at 400 degrees for 30 minutes. Remove flesh, mix with
all ingredients except cheese, fill eggplant shells. Sprinkle
with cheese, bake 30 minutes. Serve with baked tomatoes.


BAKED STUFFED TOMATOES
(4 servings)

8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with
mixture of celery and garlic salts. Turn upside down and let
drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in
grated cheese, parsley, chopped ham. Fill tomatoes with
stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with
cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour
around tomatoes. Cook at 400 degrees for 15 minutes.


VEAL PAPRIKA
(4 servings)

1 lb. boneless veal
1/2 lb. mushrooms
1 cup chicken broth
1 medium onion
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
dash caraway seeds
1/2 cup sour cream

Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2
qt. casserole combine veal, 1/2 cup broth, mushrooms, onion,
paprika, salt, pepper, caraway. Cover, cook on HIGH 10 minutes
and at MEDIUM-LOW 22 minutes or until veal is tender. Stir
occasionally. Blend flour with remaining broth; stir until
smooth. Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until
sauce thickens. Blend in sour cream.


FETTUCINE ALFREDO
(4 servings)

8 oz. medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter

Grate cheese. Cut butter into quarters. Cook noodles. While
noodles are standing, in glass serving bowl, combine cheese,
butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter
melts. Stir twice. Stir in drained noodles, toss well. Season
with pepper.


BAKED ZITA
(4 servings)

8 oz. zita macaroni
15 oz. spaghetti sauce
1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt.
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle
with cheese. Let stand 10 minutes before serving.


MINI PIZZA SNACKS
(2 servings)

2 English muffins
1/2 cup spaghetti sauce
1 oz. mozzarella cheese
oregano

Half and toast muffins, shred cheese. Place muffins on plate,
spread with spaghetti sauce, top with cheese and season with
oregano. Cook at MEDIUM 1 - 2 minutes, or until cheese melts.


MEATBALL MORSELS
(36 balls)

1 lb. ground beef
1 egg
1/2 cup soft bread crumbs
1/4 cup ketchup
1 tbsp. parsley flakes
1 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper

Thoroughly combine all ingredients; shape into 1" balls (36).
Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir
once. Rotate dish after 3 minutes. Drain liquid. Repeat with
remaining meatballs. Serve with favorite sauce or gravy.


MACARONI AND CHEESE
(4 servings)

8 oz. elbow macaroni
3/4 lb. cheddar cheese
1 cup milk
1/8 tsp. dry mustard
1/2 tsp salt
1/4 tsp. onion powder
1/4 tsp. pepper
bread crumbs, buttered

Cook and drain noodles. Cut cheese into cubes. In 3 qt.
casserole, combine noodles, cheese, milk, salt, onion, pepper,
mustard. Cook, covered, at HIGH 10 - 12 minutes; stir twice. Top
with bread crumbs, cook uncovered, at HIGH, 3-5 minutes.


WHITE CLAM SAUCE
(3 cups)

3 8 oz. cans minced clams
1/4 cup olive oil
1 garlic clove, minced
3/4 cup parsley
2 tbsp. white wine
1 tsp. basil
1/2 tsp. salt

Drain juice from clams, save. In saucepan, over medium heat, in
hot oil, cook garlic until tender. Stir in clam juice and
remaining ingredients, except clams. Cook 10 minutes, stirring
occasionally. Stir in clams, cook sauce until clams are warm.


SPINACH SAUCE
(2-1/2 cups)

1/4 cup butter
1 10 oz. package frozen chopped spinach
1 tsp. salt
1 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup milk
1/8 tsp. nutmeg

In saucepan, over medium heat, in not butter, cook spinach and
salt 10 minutes. Reduce heat to low, add remaining ingredients,
mix well, do not boil.


WALNUT SAUCE
(1-1/2 cups)

1/4 cup butter
1 cup walnuts coarsely chopped
1/2 cup milk
2 tbsp. parsley, minced
1 tsp. salt

In skillet over medium heat, in hot butter lightly brown
walnuts, about 5 minutes. Stir in remaining ingredients, heat.


SHRIMP MARINARA SAUCE
(4 cups)

1 tbsp. olive oil
1 garlic clove, minced
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 tsp. pepper
2 tbsp. parsley, chopped
1 tbsp. sugar
3/4 tsp. salt
1/2 tsp. oregano leaves
1 lb. frozen shrimp, shelled and deveined

In skillet over medium heat, in hot oil lightly brown garlic.
Add tomato sauce and next six ingredients, heat to boiling.
Reduce heat to low, cover, simmer 10 minutes. Add frozen shrimp
and cook until shrimp are tender, about 8 minutes; stir
occasionally.


PESTO
(1/2 cup)

1/3 cup olive oil
1/4 cup parmesan cheese
1/4 cup parsley, chopped
2 tbsp. basil
1 tsp. salt
1/4 tsp. ground nutmeg
1 small garlic clove

Quarter garlic clove. In blender place all ingredients, at
medium speed mix well.


MEAT SAUCE
(4 cups)

2 tbsp. olive oil
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 16 oz. can tomatoes
1 12 oz. can tomato paste
4 tsp. sugar
2 tsp. oregano leaves
1-3/4 tsp. salt
1/4 tsp. cayenne pepper
1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground
beef, onions, garlic until meat is well browned. Drain excess
fat. Stir in tomatoes, their liquid and remaining ingredients.
Reduce heat to low, partially cover and simmer 35 minutes or
until very thick, stirring occasionally.


SPAGHETTI WITH HAM AND PEAS
(4 servings)

1 8 oz. package spaghetti
1/4 cup butter
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cracked pepper
1-1/2 cups half & half
1 10 oz. package frozen peas, thawed
1 cup fontona cheese
1 cup mozzarella cheese
1 4 oz. package sliced, cooked ham

Prepare spaghetti as label directs. Drain, keep warm.

Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir
in flour, salt, pepper; gradually stir in half and half. Cook,
stirring, until thickened. Add peas (thawed) and shredded
cheeses, stir in ham; heat.

In large bowl, toss spaghetti and cheese mixture until spaghetti
is well coated. Serve immediately.


MEAT PIZZAS
(4 servings)

1 stale roll
1/4 cup warm water
2 onions
1 lb. ground beef
1 egg
salt and pepper
1/4 tsp. cayenne pepper
1 - 2 tsp. chili sauce
1/4 cup oil
2 eggs, hard-cooked
2 tomatoes
12 stuffed green olives
4 slices cheese
8 anchovy fillets (opt.)

Soften roll in warm water, squeeze out water, crumble into small
pieces.

Peel and finely chop onions, mix with bread, beef, egg, salt,
and pepper, cayenne and chili sauce. Divide into 4 portions and
form into a patty. Fry patties in oil 3-4 minutes on each side,
until crisp. Transfer to baking sheet.

Shell and slice eggs. Slice tomatoes and olives. Cut cheese into
strips. Top each patty with mixture. Add anchovy fillets
(optional) and cheese.

Bake at 400 degrees 5 - 7 minutes, until cheese melts.


VEAL CHOPS WITH AVOCADO
(4 servings)

4 veal loin chops (3/4")
2 tbsp. butter
1/4 lb. mushrooms, sliced
1/4 cup minced onions
2 tbsp. medium sherry
1 tsp. salt
dash hot pepper
1 small avocado
2 tsp. cornstarch
1/2 cup heavy cream
1 tsp. fresh dill

Preheat oven to 350 degrees. Slash fat on edge of chops. in 10"
skillet, over medium heat, cook mushrooms and onions in hot
butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat
to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange
over chops. Bake, uncovered, 10 minutes. Put chops on warmer
plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir
remaining cream. Gradually stir into hot liquid in skillet and
cook over medium heat, stirring until thickened. Stir in chopped
dill.


VEAL STEAKS WITH SPAGHETTI
(4 servings)

2 veal shoulder arm steaks each 1" thick
2 tbsp. all-purpose flour
2 tbsp. olive oil
1 8 oz. can stewed tomatoes
1 6 oz. can tomato paste
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 8 oz. package spaghetti

On waxed paper, coat veal steaks with flour. In 12" skillet over
medium heat, in hot oil, cook meat until well browned on both
sides.

Add remaining ingredients except spaghetti; heat to boiling.
Reduce heat to low; cover and simmer 1 hour or until steaks are
fork-tender, turn once. Serve over cooked spaghetti.


WESTERN FRITTATA
(4 servings)

2 tbsp. butter
4 oz. Canadian bacon
2 medium onions
7 eggs
1/2 cup Swiss cheese
1/4 tsp. pepper

In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon
sliced and cut into 1/2" strips, cook 1 minute. Add sliced
onions, cook 3 minutes, stirring frequently; remove from heat.
In bowl beat eggs, grated cheese, pepper and bacon-onion
mixture. In skillet melt butter over medium heat. Add egg
mixture, reduce heat to medium-low, cook 10-15 minutes until
bottom is set. Meanwhile, preheat broiler. Broil frittata until
top is set and lightly browned, about 3 minutes.


PEPPERONI BITES
( 60 )

1 pouch dry cheddar cheese soup mix
1-1/2 cups flour
2 tsp. baking powder
1/4 cup shortening
3/4 cup pepperoni finely chopped
1/3 cup green pepper finely chopped
1/3 cup onion, chopped
3/4 cup milk

Preheat oven to 400 degrees. In medium bowl combine soup mix,
flour, baking powder. Mix well, cutting in shortening until
mixture is coarse. Add pepperoni, green pepper, onion and milk.
Stir with fork until soft dough forms, about 5 minutes. Drop
dough by heaping teaspoonsfuls onto ungreased baking sheet.
baked 10-12 minutes until bites are golden brown. Serve warm as
snacks.


MOZZARELLA LOAF
(6 servings)

1 long loaf Italian Bread with sesame seed
1 16 oz. package mozzarella cheese
1/2 cup salad olives
1-1/2 tsp. oregano

Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1"
slices. Cut cheese into 1/4" slices. Place cheese and olives
between bread slices.

Bake bread on cookie sheet for 15 minutes or until cheese is
melted. Sprinkle loaf with oregano. Serve immediately.


PUFF PASTRY PIZZAS
(4 servings)

1 lb. frozen puff pastry
12 slices salami
1/4 cup chopped cooked ham
2 onions, sliced
2 slices cheese, cubed
2 tomatoes, peeled
1 tsp. paprika
1 tsp. pepper
2/3 cup oil
5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line
four 4" pie pans. On pastry arrange salami, ham, onion, cheese,
and sliced tomatoes. Sprinkle with seasonings and over each
spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes.
Sprinkle with chopped parsley and serve hot.


VEAL TOAST
(4 servings)

4 veal cutlets or scallops
juice of 1-1/2 lemons
1 tsp. salt
1 tsp. pepper
1/4 cup oil
4 slices bread
1/4 cup mango chutney
2 sliced tomatoes
4 slices cheese
2 tsp. paprika
3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry
on each side for 4 minutes, in oil. Toast bread and sprinkle
with chutney. Place veal on bread and top with tomatoes, then
cheese. Broil until cheese is melted.


VEAL SCALLOP OPEN SANDWICH
(4 servings)

2 tbsp. butter
4 slices bread
1 heat lettuce
4 small veal scallops
3 tbsp. flour
1/4 cup oil
1/2 tsp. celery salt
4 tomatoes
1/2 tsp. garlic salt

Butter bread. Separate lettuce into leaves, wash and pat dry and
shred. Pound veal to flatten; coat with flour. Fry veal in oil
2-3 minutes each side until lightly browned. Remove from pan;
keep warm. Halve tomatoes, place in pan cut sides down. Fry 3
minutes, turn over, sprinkle with celery and garlic salt. Remove
from heat. Place bread on four individual dishes. Place veal on
each; add layer of lettuce; top with two tomato halves and serve.


MEDITERRANEAN FONDUE

1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and
chop onions. Grate cheese. Pour stock into metal fondue and
heat. Add grated cheese and stir over low heat until melted; do
not boil. Remove from heat, stir in onions, dill, cayenne, sugar
and pepper. Bring pan to table and place on spirit burner. Drain
shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1
minute, then eat. Serve with slices of crusty Italian bread, hot.


ITALIAN BREAD
(2 loaves)

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In
1-quart saucepan over low heat, heat butter and 1-3/4 cups water
until very warm (butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry
ingredients until just blended. Increase speed to medium, beat 2
minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating
mixture at medium for 2 minutes. Scrape bowl often with spatula.
With wooden spoon, stir in enough additional flour (about 1-3/4
cups) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding flour while kneading.

Cut dough in half, cover pieces with bowl. Let dough rest 20
minutes for easier shaping.

Grease large cookie sheet; sprinkle with cornmeal.

On floured surface with floured rolling pin, roll each half into
15" by 10" rectangle. From 15" side, tightly roll dough, pinch
seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends.
Brush loaves with oil; cover loosely with plastic wrap.
Refrigerate 2 - 24 hours.

Preheat oven to 425 degrees. Remove loaves from fridge, uncover.
Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each
loaf. Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tbsp. water.
Remove loaves from oven, brush with egg, return to oven, bake 5
minutes.

Tuesday, January 16, 2007

Valentines Day Recipes

A Valentine's Day Recipes
by Sean Carter



Oyster Delight


2 cups of fresh and large oysters
2 tbsp chopped parsley
10 slices of bacon
A pinch of paprika Salt and pepper


Sprinkle the seasoning and parsley on the fresh oysters
Place them in a shallow baking dish and bake in 450 degrees F for about ten-fifteen minutes till the bacon is crisp. This is one great Valentine's Day recipe idea that would neither take you long to make, nor would it take your guests to polish off.



Brownie Love Ingredients



4 bars of unsweetened chocolate
8 oz whipped cream
3/ 4 cup margarine
3 eggs
1 cup flour
2 cups sugar
1 tsp vanilla
1 cup chopped, assorted nuts
3 cups strawberries

PROCEDURE

Melt the chocolate and margarine together. Keep stirring till the chocolate melts completely. Add the sugar and mix well. Now add the flour, eggs and nuts and mix till it forms a smooth paste. Bake it in a pre-heated oven of 350 degrees F for 35 minutes. After it cools, refrigerate for 30 minutes. Take out and cut into heart shapes with the help of a cookie-cutter. Spread the brownies on a plate, place the strawberries on them and top with the whipped cream to make the dish look as yummy as any other of the day. Have a bellyful fun on Valentine's Day.


About the Author



Sean Carter writes on holidays, Valentine's Day and world events. He is a writer with special interest in ecard industry and writes for 123greetings.com. He is an active blogger at Valentines Day Blog.




Sean Carter writes on holidays, Valentine's Day and world events. He is a writer with special interest in ecard industry and writes for 123greetings.com. He is an active blogger at Valentines Day Blog.



BONUS FORMULA RECIPES



EYEGLASS CLEANER

Mix together 8 oz. of ammonia and 32 oz. of denatured alcohol. Put up in 1/2 oz. bottles to sell for 25¢ to 50¢ each.


MOSQUITO REMEDY

Mix oil of citronella with common vaseline. Apply to hands and put on shirt collar or on a cloth or handkerchief which may be tied around neck.

LIQUID HAND SOAP

Dissolve any good powdered soap in boiling water. Add one part alcohol to each 4 parts of soap solution. A perfume scent may be added, if desired, when cool.


POWDERED INSECT & ROACH EXTERMINATOR

Mix the following 1 lb. Borax and 6 oz. powdered sugar. Add 1 oz. cocoa powder and 2 oz. sodium fluoride. Mix well. Sprinkle around places pests are known to frequent. KEEP AWAY FROM CHILDREN.


ATHLETES FOOT REMEDY

Mix 4 oz. Borax with a gallon of water. Put up in 8 oz. bottles and sell for 50¢. Helps get rid of sores on feet as well. Use on feet only.


FORMULAS
by tycoon2k

Monday, January 15, 2007

Stuffed Shrimp Recipes

Stuffed Shrimp Recipes
By Hans Dekker




Stuffed shrimp recipes will help you celebrate any special occasion like a raise, a promotion or even an anniversary. These dishes are very elegant and very delectable. There are many different ways to prepare stuffed shrimp and several different ingredients that will have your tastebuds jumping for joy.

Many times stuffed shrimp recipes use other seafood ingredients like this one. This one uses clams for a great and tasty treat. For this recipe you will need:


1 pound of shrimp (peeled and de-veined),
¾ cup of cracker or bread crumbs,
3 tablespoons of melted butter or margarine,
1 small can of minced clams,
1/8 teaspoon of garlic powder,
1/3 cup of sweet sherry,
salt and pepper to taste.

Preheat your oven to 350 degrees Fahrenheit. To start you will need to cut the shrimp down the middle and have it in the butterfly style, but leave the tails attached. Mix together the cracker or bread crumbs, butter, clams, garlic, salt and pepper. Stuff each shrimp with the mixture. Place the shrimp in a baking dish and pour the sherry around the shrimp. Bake for around 15 minutes until shrimp are transparent in the center.

Stuffed shrimp recipes are very popular and you will find several that use all kinds of spices and other ingredients to create wonderful and mouth watering meals. Just like this one. This one also uses crab meat. You will need:


shrimp,
¼ cup of milk,
1 egg,
¼ cup of cracker or bread crumbs,
1 pound of crab meat,
1 teaspoon of Worcestershire sauce,
1 teaspoon of hot sauce,
1 teaspoon of dried mustard,
1 teaspoon of miracle whip,
2 cubed slices of bread,
1 small onion chopped,
½ cup of green bell pepper, and
½ cup of melted butter or margarine.

Preheat oven to 400 degrees Fahrenheit. Prepare the shrimp as you did in the recipe above in the butterfly style leaving the tails attached. Stir together the egg and milk. Mix together the crabmeat, Worcestershire sauce, hot sauce, mustard, mayo, bread cubes, salt and pepper. Sauté the onions and green pepper in a small amount of butter, and then add to the crab mixture. Now, dip the shrimp into the egg mixture and place in a baking dish. Top each shrimp with the crab mixture and bake for 40 minutes.

You are sure to enjoy stuffed shrimp recipes and so will your dinner guests. They are easy to prepare and a joy to eat.

Hans is author of Seafood Recipes at http://www.steaks-guide.com

Article Source: http://EzineArticles.com/?expert=Hans_Dekker

Sunday, January 14, 2007

2 Killer Meatball Recipes From Italy And Mexico

2 Killer Meatball Recipes From Italy And Mexico
By Jonathan Teng





Meatballs... how good they are... especially when they are from Italy and Mexico...

Miam miam...

Italian Meatballs in a Basket

Yield: 8 servings

For the Meatballs:

~1 ea Medium Green Pepper, Chopped
~1 ea Medium Onion, Chopped
~1 x Italian. Bread Basket
~1/2 tsp Basil
~1/4 tsp Thyme
~16 oz (1 can) Stewed Tomatoes
~2 lb Ground Beef Chuck
~2 tbsp Margarine
~2 tbsp Unbleached Flour
~1 x Cherry Tomatoes
~1 x Green pepper rings

Italian Bread Basket:

~1 Loaf (16 oz) Italian Bread
~1/4 cup Margarine, Melted
~1/4 cup Parmesan Cheese, Grated

Instructions for Meatballs:

Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes.

Mix reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired.

Instructions for the Italian Bread Basket:

Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.

------------------------

Mexican Meatball and Rice

Yield: 6 servings

Meatballs:

~1 cup Crushed Corn Chips
~1 ea Clove Garlic, Crushed
~1 ea Large Egg, Slightly Beaten
~1 tsp Chili Powder
~1 x Mexican Rice
~1/2 cup Milk
~1/2 cup Sliced Ripe Olives
~1/4 tsp Powdered Cumin
~19 oz (1 can) Tomatoes (un-drained)
~2 c Sliced Onion
~2 lb Ground Beef
~2 tbsp Butter or Margarine
~2 tsp Salt
~2-1/2 tbsp Unbleached Flour
~4 oz (1 can) Green Chilies, (drained)

Mexican Rice:

~1 pint Dairy Sour Cream
~1/2 lb Monterey Jack Cheese cut into stripes
~3 cups Cooked Seasoned Rice
~4 oz (1 can) Chopped Green

Instructions for the Meatballs:

In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 rounded tbsp meat mixture for each. Lightly roll meatballs in 2 tbsp flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.

Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.

Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice.

Now instructions for the Mexican Rice:

Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.

Jonathan Is The Webmaster Of Restaurant Copycat Recipes & Author Of 2 Famous Cookbooks Titled America's TOP Secret Recipes and Quick Easy Recipes Secrets.

Article Source: http://EzineArticles.com/?expert=Jonathan_Teng



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Saturday, January 13, 2007

Home Made Apple Pie

Home Made Apple Pie
By Tasha Slone

Ingredients

Pie Crust

8 oz (225g) plain Flour
4 oz(110g) Margarine
2 oz (55g) Lard
pinch of Salt
2 tablespoons cold and 3 tablespoons hot Water

or

1 pkg Store-bought pie crust

Pie Filling

1 lb (500g) cooking Apples, sliced
2 tbsp lemon juice
1 oz salted butter
2 1/2 c sugar, and additional for sprinkling
1/4 c flour
2 1/2 tbsp cornstarch
cinnamon
nutmeg

Pie Topping

1 oz (28g) Milk
cinnamon
sugar

Pie Crust

Rub all flour, margarine, lard, and salt ingredients together until fine breadcrumbs Add 2 tablespoons water to make a soft but firm dough Roll pastry on floured surface to the size you want your pie, make two crusts Place one crust in pie pan

Everything Else

Do not precook apples, as this will deprive the pie of a substantial amount of flavor.

Peel and slice apples into 1/8th-1/4th inch thick segments Add lemon juice to apple segments Mix apples by hand into 1/2 cup sugar and a few dashes of cinnamon. Transfer segments less aquired juices to pie pan. (This helps prevent the pie from boiling over in the oven) Mix rest of sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl Pour over apples in pie pan Dot with butter Cover with the other crust of the pie Firm down edges with fork or finger Cut heart or diamond-shaped vents into top crust Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top Bake at 350°F (177°C) until golden brown (about 60 minutes) Serve warm with ice cream or custard

Notes and tips

Use a variety of apples to get a wider pallate of flavors and textures Use 2-3 Granny Smith apples, in combination with the other apples. Replace the lard with shortening for a vegatarian dessert

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit http://www.goodcookrecipes.com. If you are looking for a new recipe to try out browse through the recipes or select the category that's right for you. Good cooks love trying out new recipes and sharing their recipes with others. If you would like to share some of your own recipes then why not sign up for a free account and submit your recipes? For more cooking resources visit Advantage Content Cooking and Recipes.

Article Source: http://EzineArticles.com/?expert=Tasha_Slone

Friday, January 12, 2007

Homemade BBQ Sauce Recipes



Recipe Wizard






Homemade BBQ Sauce Recipes
By Hans Dekker


500 Authentic Chinese
Recipes Here




What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.



Fat Loss 4 Idiots





You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.


Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

Article Source: http://EzineArticles.com/?expert=Hans_Dekker

Wednesday, January 10, 2007

More Easy Chicken Breast Recipes

More Easy Chicken Breast Recipes



Recipe Wizard





Great Tasting Health Shakes






Fat Loss 4 Idiots





Health Online Guide

Medical and health self-help information, covering conventional and alternative health.






We eat chicken several times per week, so we always experiment with new flavors and new recipes. If time is limited, I always suggest buying a bottle of either already made marinade or salad dressing and marinating the chicken while you’re at work. The flavor seeps into the chicken and when you get home from work, just bake for an hour and you’ll have a delicious flavored chicken.

In this article I’d like to share 2 fruit flavored chicken recipes and one herb flavored recipe. They are Italian Flavored Chicken, Pineapple Flavored Chicken and Apricot Flavored Chicken.

Pineapple Flavored Chicken

3-4 chicken breasts
4 cloves of garlic, minced
½ inch slice of ginger, minced
1 medium sized onion, chopped
1 can evaporated milk
1 can crushed pineapple
½ cup soy sauce
butter for sautéing


Mix together, pineapple, ginger and soy sauce. Marinate chicken in pineapple mixture for 2-3 hours. Saute garlic and onion for a couple of minutes. Add chicken breasts and cover. Cook about 15 minutes. Add marinade to pan and bring to a boil. Cook until done. Once the chicken is done, add the milk, mix and cook a few minutes more.


Visit The
Diet Wizard Here

Italian Flavored Chicken

4 chicken breasts
1/3 cup Italian salad dressing
1 cup parmesan cheese
1 cup Italian bread crumbs
3 large eggs, beaten


Marinate chicken for one hour in Italian dressing. Mix together cheese and bread crumbs. Dip chicken into eggs. Roll chicken in cheese and bread crumb mixture. Pour Italian dressing over chicken and bake for about 45 minutes at 350 degrees.

Apricot Chicken

6 chicken breasts
1 package dry onion soup mix
flour to lightly dust the chicken pieces
1 can apricot nectar
1 can apricot halves
1 small onion, chopped
salt and pepper to taste


Lightly dust the chicken in flour. Place chicken in baking dish. Salt and pepper to taste. Place the chopped onions and soup mix on the chicken breasts. Pour the apricots and nectar over the chicken and bake about an hour at 350 degrees.

Note: I have used apricot preserves and it comes out wonderfully. Bon Appetite!!

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

Article Source: http://EzineArticles.com/?expert=Audrey_Roth



Fat Loss 4 Idiots




Diets and Dieting
Offers dieting tips and reviews. Operates a database of pharmacies featuring anti-obesity medications.


Muscle Building Nutrition




Personal Trainers NYC




Blog Review

Cooking Roast Prime Rib on the Grill

Cooking Roast Prime Rib on the Grill
By Hans Dekker


Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

When cooking prime rib on the grill, you don't want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds -- easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

Article Source: http://EzineArticles.com/?expert=Hans_Dekker


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Tuesday, January 09, 2007

Boneless Prime Roast Recipe

Boneless Prime Roast Recipe
By Hans Dekker


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When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on the basic boneless prime roast recipe so feel free to improvise.

Boneless roasts are sometimes called ribeye roasts or “eye of the rib”. A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.

You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.

Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.

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Preheat the oven to 500° and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.

The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty -- the salt crust is removed before serving.

Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/


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3 Easy to Make Meatloaf Recipes

3 Easy to Make Meatloaf Recipes
By David Slone


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Here are 3 different, easy to make, recipes for meatloaf.

Meatloaf Recipe 1
Ingredients:


2 Eggs
1/2 cup water
Two tablespoons of soy sauce
1 small onion diced
2 Lbs. ground beef
8oz package of pre-made stuffing, (such as Stove Top)
salt & pepper to taste

Directions:

Preheat Oven to 350°F

Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.

Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.

Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.

Pick up big ball of meat and pack in hands until you have formed a loaf.

Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving.

Meatloaf Recipe 2
Ingredients:

1 onion, chopped
1-2 celery stalks, chopped
1 cup cracker crumbs
1 clove garlic, diced
1 teaspoon salt
1/4 teaspoon allspice
sprinkle of curry powder
1 teaspoon Worcestershire sauce
2 eggs
2 lbs. ground beef
1-2 cans of mushroom soup
Makes 1 bread pan of meat loaf

Directions:

Mix meat, eggs, and spices
Mix in vegetables and crackers
Bake at 400°F
Drain off grease when brown 10-20 minutes
Add 1-2 cans of mushroom soup on top
Bake until done
Total baking time 1.5-2 hours





Meatloaf Recipe 3

Ingredients:

1 1/2 pounds of ground beef
1 cup Ritz crackers
2 beaten eggs
8 ounces Del Monte tomato sauce
1/2 cup fine onion
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pound the Ritz crackers until fine like bread crumbs.

Mince the onion until fine.

In a separate bowl, add the meat and the other ingredients and mix with your hands until the ingredients are all mixed together and the mixture is smooth.

Grease a glass baking pan with vegetable shortening.

Put the meat mixture in the pan and shape like a football.

Bake in the oven for 1 hour.

Take out the meat loaf and serve warm.

Recipe contributed by David Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. For more cooking resources visit Advantage Content Cooking and Recipes and Yummy Tummy Recipes

Article Source: http://EzineArticles.com/?expert=David_Slone




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Sunday, January 07, 2007

SECRETS OF ECONOMIZING IN INFLATIONARY TIMES

During periods of high inflation, most people have to "tighten their belts," and watch their expenditures a bit more closely. After all, buying on credit and attempting to spend more than you have coming in is a sure-fire road to financial ruin.

In order to live within your income - keep the bill collectors off your back - and not really lower your accustomed standard of living, this report is made up of a number of proven ideas to help you.

One of the first things you should do is take write out a budget. You do this by listing your total take home income on one piece of paper, and all of your regular monthly obligations on another piece of paper. A good idea is to set up a separate envelope for each of your bills - use the envelopes from your incoming mail for these, marking on the front of each envelope what it's for.

There should be an envelope for your mortgage or rent payment, for any payments to loan companies, and of course your charge cards, for your groceries, your lights, heat, water and telephone costs. Then, as you get paid, cash your check and divide the money you have into each envelope. If you're "strung out pretty tight," you may have to contact each of your creditors with a request to lower your payments, and extend them over a longer payback period. If after making out your budget - and actually seeing on paper how much money you've got to pay your bills - this is necessary, then by all means get in to talk with your creditors. Tell them about your situation; explain to them that you've taken a look at your income/outgo situation, and have devised a plan and work with you in everyone off. In almost all instances, they'll welcome your plan and work with you in every way possible to help you get caught up.

Probably the biggest area in which you can cut your expenses is with your groceries. To do this, always make a detailed and itemized list of the things you need before you leave home. Total up the costs and if it goes beyond the amount you want to spend or have to spend, simply go back through your list marking off those things lease necessary. Never go grocery shopping when you're feeling hungry!

When making up your list of groceries to buy, always check your local newspaper for best buys - if you've had to discontinue newspaper delivery - check your local post office about midweek and you'll find "grocery shoppers' supplements" stacked up by people who don't want them. Go through your papers with a fine tooth comb and compare prices. Shop at the "no frills" stores, the "food barns" and liquidation sales.

By all means, clip out the "cents off" and refund coupons. Keep a sharp eye out at all times for these coupons and use them - if they're for brands or items that you don't want to use, offer to trade them with people who want them.

It almost goes without saying that when you're trying to watch your expenses, you'll have to give up snacks and eating out. Instead of buying a candy bar to munch on as you walk through the store, buy a bag of apples and take one with you from home. Instead of eating out once a week, cut it down to once a month and make it a real reward for having lived within your budget for the preceding month.

With your cooking, prepare more of your meals from scratch instead of serving processed, pre-cooked or hear and serve meals. Save your foil/transparent plastic wrap - just wash it and use it again. Use paper towels or do without napkins. Use bread wrappers and save those place containers - just wash and use them for keeping leftovers. Use washable cloth handkerchiefs instead of expensive facial tissue.

Clothing is another area in which most people can save. Instruct everyone in your family that there won't be anymore new clothes purchases until you've got your finances reorganized - instruct them to learn to value and take care of the clothes they have - make them last longer. Learn to sew on buttons, repair ripped seams, and sew on patches. Never throw anything away - if something becomes outgrown or no longer wanted, save it for a garage sale or trade for something you can use at a second hand store.

Learn all you can about auto upkeep and minor repairs. Visit your public library and explore what is available that you can use to learn how to "do-it-yourself" instead of having to pay someone to do it for you. Talk with your relatives, neighbors and co-workers about swapping services - you do little odd jobs for them in exchange for their doing things for you that you either can't or don't want to do.

Save and sell all materials that can be recycled such as aluminum, bottles and paper. Don't splurge on gifts - either at Christmas or on birthdays. Think of things you can either make yourself or trade for - often-times a handmade card is a gift-enough when times are tough.

And finally, don't go shopping at the big advertised sales if you don't have the cash in hand to buy a needed item. A savings of $50 on an item that puts you $50 in debt is no savings at all. At the bottom line, before you buy anything, ask yourself if you "really" have to have it!



Southern Corn Bread Muffins


2 cups corn meal
1/2 cup flour
1 1/2tsp calumet bakin powder
1/2 tsp ground red papper (cayenne)
2 eggs
1 cup Miracle Whip dressing
1/2 cup milk
1 can (83/4 oz.) whole kernel corn well drained
1/4 cup chopped onions (optional)
1/4 red or green bell pepper (optional)

Preheat oven to 400F mix cornmeal, flour,baking powder and ground red pepper
in large bowl; set aside. beat eggs, dressing and milk with wire wisk until
well blended.Add to flour mixture; stir just until moistened.(batter will be lumpy.)
Stir in remaining ingredients.


SPOON: batter evenly into 12 greased or paper lined med muffin cups

BAKE 20 min or until lighly browned around the edges.




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Thursday, January 04, 2007

A Medieval Feast (Recipe)

A Medieval Feast (Recipe)






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GINGERED CARP


1 1/2 pounds smoked carp or about 12 slices1/2 cup candied ginger, slivered or coarsely grated1/2 tsp. rosemary3/4 tsp. dried sweet basil1/2 tsp. crushed pine nuts1/2 cup beef or fish stockParsley sprigs
Preheat oven to 350 degrees. Place carp slices side by sidein baking dish. Combine spices and herbs with stock. Pourthe thick spiced stock onto the sliced carp.
Bake for 10 minutes. Serve hot or cold, making sure flakes ofginger accompany each portion. Garnish with parsley.
WITH THAT ADD

PARSLEY BREAD


2 packages of active dry yeast1 3/4 cups warm water6 tbsp. honey7 to 8 cups (or more) unbleached white wheat flour6 small whole eggs plus one yolk2/3 cup currants, softened in warm water1 2/3 tbsp. melted butter or oil1 1/2 tsp dried rosemary1 1/2 tsp. dried basil2/3 cup finely chopped fresh parsley1 1/2 tsp. cinnamonSeveral drops green vegetable colorButter for greasing bowls and cookie sheet
Sprinkle yeast on 1/2 cup of the warm water; stir in honey.Let proof for 5 minutes.
Add remaining warm water; beat in about 2 1/2 to 3 cups offlour. Beat with wooden spoon for about 200 strokes. Coverwith damp towel, put in warm place, and allow this sponge torise for 30-45 minutes, or until doubled.
Stir down.
Beat 5 whole eggs plus one yolk. Stir in currants. Beat insalt and melted butter or oil. Mix into the dough.
In a mortar crush the dried herbs and chopped parsley to apaste. Mix in cinnamon. Add to batter and beat well. (Breadshould be a delicate green hue. If color from parsley isn'tstrong enough, add green food color - sparingly.) Add remainingflour first with a spoon, then with hands, until dough comesaway from the side of the bowl.
Turn out onto lightly floured board or marble and knead untilsmooth, shiny, and elastic, about 10-12 minutes, adding smallamounts of flour if necessary.
Place in buttered bowl; cover with damp towel. Let rise inwarm place until doubled in bulk, about 50 minutes.
Punch down. Cover; let rise again until doubled in bulk, about30 minutes. (This rise, though unnecessary, gives the bread afiner texture.)
Punch down. Turn out onto floured surface. Let rest for fiveminutes. Shape into one or two free-form curls or twists. Place on buttered cookie sheet. Cover lightly with damp toweland let rise in warm place to double, about 25 minutes.
Preheat oven to 375 degrees. Brush loaf or leaves withremaining whole egg, beaten. Bake for about 50 minutes, oruntil nicely browned and loaf sounds hollow when rapped on topand bottom. Cool on rack.
Serve with hard cheese, fresh butter and white wine.





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