The Many Ways of Cooking Mexican Food

Mexican foods, like many other foods, can be boiled, grilled, or fried. These are modern Mexican cooking styles but Mexican traditional cooking techniques were rather different.

In ancient times, Mexicans did not have ovens. Instead, they would cook Mexican food over an open fire, which was the most common out of all the Mexican traditional cooking techniques.

The food would be placed in iron pots before cooking. This Mexican cooking method is similar to how we cook food on the grill these days. The Aztecs steamed and boiled their food in two handled clay pots before the Spanish introduced iron cooking pots. These two handled clay pots were called xoctli. The pot would be filled with food and then heated over an open fire. A lot of foods were fried and Mexican cooking features frying to this day.

Today in the present, it is a lot easier to cook Mexican dishes. It takes less time to prepare the foods. If someone wants to make homemade tortillas, there are iron pans that make it easy. Flans are made simply using spring form type pans. Long ago, it was a long process to make masa, which is a dish that includes a certain type of corn that has to be grinded. Nowadays you can purchase a metal grinder that helps grind the masa.

When you are making Mexican cooking recipes, the oven is perfect for many of them. You can bake meat, fish, and vegetables easily. You can also cook foods in a pot of water with added spices. A lot of Mexican recipes can even be made in a crock pot or slow cooker. Large steaming pots simplify the tamale cooking process. They take a long time to cook so a large pot means you can cook more at once, instead of in smaller batches.

Grilling Mexican food is another way to enjoy it. Foods used to be cooked this way many years ago and it was called "barbacoa." With this Mexican cookery method, meat was wrapped in banana leaves and cactus leaves and steamed over boiling water in a large pit. If you want to learn how to cook Mexican food, this is not the easiest technique for a novice! Food cooked in this way would have tasted similar to our grilled food of today. Fajitas are a good example of a perfect Mexican food to grill.

Mexicans many years ago used "metate y mano," which was a large tool with a concave surface, made from mugYmxpbmQ=#">stone or lava rock. This utensil was used to mash the ingredients together. A "molcajete" is another ancient Mexican cooking tool, which translates as a mortar and pestle. You would learn about these ancient cooking tools in a Mexican cooking class, although we use different utensils today.

Cooking almost always requires stirring somewhere in the preparation. Wooden spoons have been around for many hundreds of years and are still widely used. There are different types of spoons today, depending on whether you are moving meat around in hot oil or stirring a thick sauce.

There is a rich history behind Mexican food and Mexican traditional cooking techniques. The methods might have changed through the ages but the food is still traditional. Food tastes different when cooked in different ways and there are plenty of Mexican recipes to try out and enjoy.

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Mouth Watering Smoker Recipes

Do you love the smell of delicious meat fresh off the smoker? It is juicy, tender, and perfect for the whole family to enjoy. The process of making the perfect meal starts with great smoker recipes. You must consider meat preparation, getting the right spices and seasonings, and the best sauce for your particular cut of meat. There are so many smoker recipes to choose from; choosing ones from an experienced bbq master is the best solution. Once someone has tried and tested many different recipes, they know what works best in different instances.

Smoker recipes usually have some kind of rub on the meats. Salt, pepper, chili powder, and brown sugar are very common ingredients. Always be generous when applying the rubs and spices to get the best flavor out of your meat. Start off with general smoker recipes and then you can customize them to suit your taste by adding favorite spices here and there. Experiment a little with different things to see what you like best.

When smoking meat, sauces are the other main ingredient. Tomato based or vinegar based sauces are the two main varieties of bbq sauce with smoker recipes. Depending on the geographic region you are from, the sauce varies. My personal favorites are the tomato based sauces. If short on time, you can just buy a bottle from the store.

Smoking meat is an art form when at its best. many good books are written about the subject. Ones that are written by people who compete in competitions are best as they know the tried and true smoker recipes from experience. When you learn from the best, you are on your way to great bbq.

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How to Cook Steel Cut Oats

Ever since I turned my family on to steel cut oats, they can't get enough of them. This includes one child who always made faces whenever I tried to serve him regular oatmeal made from rolled oats.

A steaming bowl of steel cut oatmeal, served with raisins or fresh fruit such as blueberries or strawberries, makes a hearty breakfast any day of the week. Steel cut oats are especially welcome on a cold, rainy day. For me, there's nothing better at such a time than curling up with a good book and my oatmeal while listening to the rain drip and splatter against the windows.

Steel cut oats are the inner part of the oat grain, known as the groat. The groats are cut in two or three pieces in such a way as to enhance the naturally nutty flavor. They are golden-colored and shaped roughly like small grains of rice. Some other names for them are Irish oats, Scotch oats, coarse cut oats, and pinhead oats.

Besides being deliciously chewy, steel cut oats are highly nutritious. They're especially high in the B vitamins. They also provide protein, calcium and fiber to your diet. An interesting fact about oatmeal is that it is the only food with naturally occurring GLA, or gamma linolenic acid. GLA is an essential fatty acid.

The one drawback to steel cut oats, and it's a minor one in my opinion, is that they require a longer cooking time than regular oatmeal. I rather like this aspect of them. It means that to enjoy them, you have to slow down and step out of the hurry-hurry modern world for a while. And what's wrong with being forced to take such a break now and then?

Steel cut oats are available in most supermarkets, sold in cans or packages. The two whole-foods type markets in my community also sell steel cut oats from their bulk bins, which saves a little money over the pre-packaged ones.

The basic recipe for steel cut oats is to bring 4 cups of water to a boil in a saucepan, slowly stir in the oats and heat on high until the oatmeal begins to thicken (about 4 to 6 minutes). Then reduce the heat, cover the pan with a lid, and simmer for about half an hour. Serve with the aforementioned fresh fruit, or add a little milk, honey or brown sugar. It's all good!

If you want to reduce the preparation time for those busy mornings when everyone is trying to get out the door, here's a way to do it. The night before, boil 4 cups of water in a saucepan or pot. Turn off the heat, stir in a cup of oats, cover the pan or pot, and let sit overnight. In the morning you'll just need to cook the oatmeal over low heat for 10 minutes or so.

Yes, if you really must, you can microwave steel cut oats. The consistency will be noticeably different, but many people prefer it cooked this way. Try it and decide for yourself.

This microwaving method works pretty well: Mix a half cup of oats with 2 cups of water in a large bowl. Cover the bowl tightly with plastic wrap. Place in the microwave and zap for 4 to 6 minutes. Remove from the microwave, stir the oatmeal, then return and zap it for another 4 to 6 minutes. Due to the variances in microwave power, you may need to experiment to find the right cooking times for your particular oven.

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4 Tasty Macaroni Recipes

Home-made macaroni

Add a well beaten egg to four cups of flour and sufficient water to create fine dough. Roll the dough on the breadboard until it becomes thin, the slice into strips and sun-dry. You will need a wooden frame with a tightly tacked cheese cloth for you to lay the macaroni properly. To prevent the dust from mixing with the macaroni, cover it with a cheese cloth during the entire drying process.

Boiled macaroni

In a pan of boiling water, put a big cup of macaroni and then cook until it turns soft. Drain it after it is done; add about a pint of milk and some cream (optional), some salt and an egg that is well beaten. Stir it gently over gradual heat until it becomes thick and rich. Serve while still hot.

Macaroni with cream sauce

Following the previous dish, cook the macaroni accordingly. Prepare the cream sauce by gradually boiling a pint of milk with the use of a double boiler. As it boils, mix in a tablespoon of flour and ¼ teaspoon of salt. You can steep or thicken the milk as desired. If you want a thick sauce, you have to heat it for about 10-15 minutes. Add some sliced onions and celery.

Macaroni with tomato sauce

In equal parts of boiling milk and water, add a cup of macaroni. Boil it until it becomes soft. While cooking the macaroni, you can create the sauce. Rub a canned or stewed tomato with an aid of colander to get rid of some remains and seeds. Heat over fire until it reaches the boiling point, add some flour to thicken (a tablespoon will do). Pour in ½ cup of very thin sweet cream and add some salt if you like. Evenly put macaroni in your dishware and a little amount of sauce in every dish. Serve while still hot.

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Old Fashion Recipes For Yummy Egg Dishes That Are Perfect For Breakfast Or Brunch

Doctors and nutritionists tell us breakfast is the most important meal of the day. And we diabetics must never skip breakfast! Here are a couple of recipes from my vintage recipe collection for dishes that are great for breakfast or brunch. The Amish Breakfast Casserole is one I got from an Amish lady in Indiana, who is now deceased, and the Taco Egg Scramble was in an old cookbook from my late mother's estate.

TACO EGG SCRAMBLE

6 large eggs, beaten
1/3 cup milk
1/3 cup chopped canned green chili peppers
1 tsp minced dried onion
couple splashes bottled hot sauce
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
3/4 cup shredded cheddar cheese
shredded lettuce
1 tomato, cut into wedges

In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges.

Yield: 4 servings

Note: The above recipe is a good dish for diabetics as each serving has only 5 g carbs but 22 g protein.

AMISH BREAKFAST CASSEROLE

8 slices of bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt
1/4 tsp black pepper, optional

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, pepper (if using) and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

Enjoy!

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Is Pasta Healthy Or Fattening?

many people try to lose weight are the wonders of pasta noodles healthy or fattening, as many foods rich in carbohydrates, often becomes a bad reputation, thick;? But this is not necessarily true.

Carbohydrates, although recently made a rogue, are actually necessary for your body and your mind is running smoothly. When carbohydrates are broken down, providing an important source of glucose. Glucose is the primary source of energy for the bodyand the only source of energy for your brain. Many people who have tried to stick to very low-carb diets have suffered from low energy and bad moods. I know I would be in a bad mood if I never got to eat my favorite pastas!

Consuming too many carbohydrates can be fattening, but pasta itself is not fattening; cooked pasta has only about 200 calories per cup. Where you really get into trouble is with your pasta sauce. Pasta sauces that contain high calorie fatty meats, creams, cheese and other fattening ingredients can really make a pasta dish fattening. Tomato pasta sauces are usually not very fattening at all! Americans also have a tendency to eat too much pasta - portion control is important when controlling calories. Italians traditionally serve pasta as a side dish or as one course of a multi-course meal; not in the large mounds that are so common in the United States.

Along with being fattening, pasta has been criticized for being a simple carbohydrates and lumped into the same category as cake, pastries and white bread. The problem with all of these simple carbohydrates is that they spike your blood sugar resulting in excess insulin being secreted which encourages weight gain and a subsequent energy crash. Simple carbohydrates have a high Glycemic Index (GI) which is a number used to measure how quickly the body's blood sugar level rises after the ingestion of a food. The good news is that Pasta has a GI of 41, which is similar to pears and lower than many types of bread. And one easy way to lower the GI of pasta is to cook it like the Italians - "al dente".

Most pasta today is made from semolina flour obtained from durum wheat. This creates a firm dough which in turn also lowers the GI, while also providing a good source of nutrition. Homemade and dried pasta contain plenty of B vitamins, folic acid and iron. It's low in sodium and, despite a prevalent myth, pasta is not high in cholesterol even though it is usually made with eggs. It was once thought that egg consumption needed to be drastically reduced due to their high cholesterol content, but subsequent research has shown eggs are quite healthy in moderation and greatly contribute to the health benefits of pasta. For those on a strict diet, however, pasta can be made without eggs, while the flour and olive oil content still make this pasta healthy.

Another option is to use dried pasta. This pasta usually does not contain eggs or oil but is made from 100% semolina flour and is quite firm when cooked.  The firmness of this pasta helps lower the GI index to less than bread, potatoes and white rice while still providing vitamin B, fiber and iron. Dried pasta can be stored up to 3 years, but be sure not to store your pasta in glass containers as the sunlight depletes the vitamin B.

Is Pasta healthy in other ways too?

Yes, homemade pasta can be quite healthy. It is not difficult to learn how to make pasta and homemade Pasta can be made even more nutritious with the inclusion of whole wheat flour, spinach, garlic and herbs that add to the vitamin, mineral and fiber content of the pasta. Fiber is another nutrient often lost in modern diets, but fiber is necessary for digestive health, hormonal balance and the prevention of certain types of cancers.

There are many easy pasta recipes which make this nutritious food very convenient for modern busy cooks as well. When trying to eat healthier, you don't have to wonder "is pasta healthy" since there are many ways to prepare pasta that are. So go ahead and enjoy your pasta without guilt, just remember to go easy on the fattening meats and sauces and enjoy your pasta in moderation!

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Diet Dessert Recipes: Peachy Keen Cake

Diet dessert recipes can help you succeed with your weight loss goals. Traditional desserts and store-bought goodies are frequently so high in fat, calories and sugar that they have no place on a healthy eating plan. Instead of just saying goodbye to sweet treats forever, give some diet dessert recipes a try. You can have your cake and eat it, too - every delicious bite.

Here's a diet dessert recipe that's sure to please the sweetest tooth. Peachy Keen Cake is sweet and moist, and has a fraction of the fat, calories and sugar found in most cakes. The peaches lend a warm flavor, and artificial sweetener works with a small amount of sugar to make a diet dessert which will have you wanting seconds. At roughly 120 calories a slice, you can indulge your senses without adding to your waistline.

Diet Dessert Recipes: Peachy Keen Cake

6 large peaches, fresh
1/3 cup sugar
1/3 cup artificial sweetener
2 tablespoons butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon oil
1 egg OR 1 ripe banana, mashed with 1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup lowfat buttermilk OR 1/2 cup milk, any lower calorie variety, mixed with 1 teaspoon white vinegar

Directions:

Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil. Make cross-cuts on the stem end of each peach with a sharp knife and place the peaches in the boiling water. Boil for about 1 minute, or until the skins start to become soft. Drain boiling water and transfer peaches to a bowl of cold water to cool. Peel, halve and pit the peaches and set aside.

In a medium skillet, combine 1/3 cup of sugar and one tablespoon of butter. Cook together over medium heat for three to five minutes, or until the sugar begins to melt.
Coat an 8x8 square baking dish with non-stick cooking spray. Arrange the peaches inside, cut side up. Pour the melted sugar over the peaches and set all aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.

In a large bowl, beat 1/3 cup artificial sweetener, 1 tablespoon butter and oil with an electric mixer until combined. Add the egg or egg replacer, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk or buttermilk replacement and the flour mixture, beating until just combined. Do not overbeat.
Spoon the batter evenly over the peaches in the pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack to cool for a few minutes. Loosen the edges of the cake with a knife, and invert the cake onto a serving plate. If any of the peaches stick to the pan, remove them with a knife and replace them on the cake.

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Egg Roll Recipes

Who doesn't like egg rolls? If you go to a Chinese restaurant, you may wonder how they make such great egg rolls. Well why sit there wondering, when you can make your own in your very own kitchen, anytime you want!

Before you being you should be aware that making egg roles is complicated, but not impossible. It is a different skill base if you are not used to making Asian type food.  

Here is a great recipe to try:

Asparagus Egg Rolls with Hollandaise Sauce

This is a great recipe! Do not be put off by the odd combination of ingredient, these are great. First you need about forty pieces of asparagus, eight pieces of Menlo egg roll wrappers, salt and pepper, two teaspoons, of shallots, red wine vinegar, and canola oil, one egg, some mint, chervil, and cilantro, and canola oil for the frying pan. This is for the egg roll out and inside. For the Hollandaise sauce you need two egg yolks, two tablespoons of water, a pound of butter, two teaspoons of lemon zest, and a teaspoon of cayenne pepper.

First, take a very large pan and boil your asparagus until done. Make sure to put in a lot of salt while boiling, so that the asparagus will take on that very salty flavor. After they are cooked, put them immediately into the refrigerator to cool. While they cool you need to place the shallots in the vinegar, sprinkling the oil on top. To make this is well mixed, whisky with a fork.

Next, separate your egg roll sheets and wrap the asparagus in each one. Then fry them at a very hot temperature until they become golden and look like regular egg rolls. Spread the vinegar mixture on top of them when finished. 

To make the Hollandaise sauce, there is nothing special about this kind for egg rolls. If you have a favorite recipe to make it, you can definitely substitute it.

This is a great recipe to surprise your friends and family, they may even ask where you get your take out from!

If You Are Interesting in More Recipes

If you would like more information on egg roll recipes, other Asian cuisine, or cooking tips in general, visit www.cdkitchen.com today! Make your cooking repertoire more dynamic and interesting by adding new skills to your cupboard.

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Safe Baby Food Recipes - Go For These Mouth-Watering And Hygienic Recipes For Your Darling Baby

Being a mother how much do you love your baby?

Do you really take care for your sweetheart baby?

Now you might be thinking that the author of this article is so stupid to ask such questions from a mother! Of course, every mother loves her baby more than anything else...

But let me explain one thing to you, sweet mama.

There are very few mothers, who really make efforts to maintain proper hygiene for their baby. Just thinking to make your baby healthy for a lifetime is not enough. What you need is the proper way to prepare hygienic recipes for your baby according to his/her age requirements.

So, to help you all sweet and caring mothers, here are a few recipes especially for your o-so-lovable babies:

1. Peach Cobbler - For 6 Months And Over

INGREDIENTS:

3 canned peaches (into 6 halves) or 3 ripe peaches

1 egg yolk (for babies who are 6-10 months old, omit egg yolk and thicken with an infant cereal)

1 teaspoon sugar

METHOD:

Peel the peaches into small pieces and dice them. Mash the mixture to your desired consistency. Now beat in the egg yolk and sugar until it gets smooth (for 6-10 months old infants, omit egg yolk and add infant cereal by 1 tablespoon until you get the thickness you desire).

Finally, bake at 350 degrees for about 15 minutes or until it sets. Cool before serving and Enjoy!

2. Tomato Pasta - For 10 Months And Over

INGREDIENTS:

1 tablespoon margarine

1/4 cup cheddar or mild cheese, finely grated

1 large tomato, skinned, seeded and chopped

1 teaspoon baby rice

1 tablespoon cottage cheese

1/2 cup small pasta shapes

METHOD:

Cook the pasta according to the instructions on the pack. Melt the margarine in a saucepan, add tomato to it and then cook over a low heat for not more than two minutes. Remove the pan from heat. Add the cheeses until they melt into a sauce.

Finally, stir in the baby rice. Pour the sauce over the cooked pasta and serve. And Tomato Pasta for your baby is ready to serve.

So, how was the experience, lady! I am quite sure you will thank me for this. You can also check out for some more tempting ones on my website.

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Almond Chocolate and Cherry Hazelnut Biscotti - Low-Carb Recipes

Cherry Hazelnut Biscotti These traditional Italian cookies are baked twice for extra crispness-dip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.

1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped

1 cup Atkins Bake Mix

16 packets sugar substitute

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup sour cream

4 eggs, lightly beaten

1-1/2 sticks butter, at room temperature

1/3 cup dried cherries

Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.

In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).

Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325°F.

Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.

Servings: 40

Prep time: 25 minutes

Bake/Cook time: 40 minutes

Almond Chocolate Chip Biscotti

Serving Size: 50

5 eggs

1-1/2 cups Splenda

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tsp almond extract

1-1/2 cups oil

6 cups almond meal flour

Chopped pecans 1-1/2 cups, optional

Slivered almonds 1 pkg, optional

Semisweet LC chocolate chips 6 oz

Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.

Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.

Bake at 350°F-180°C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they do not fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.

For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350°F-180°C.

Per Serving: 133 Calories

6 carbs

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Zucchini Baking Recipes

It always seems like if you plant even one zucchini plant, you have enough zucchini to feed a very large family plus the neighbors. So, of course, there is then the question of what to do with all of that zucchini. It always amazes me that zucchini can taste so good in baked goods. Hope you enjoy these two baking recipes for zucchini!

Zucchini Granola Cookies

3/4 cup butter or margarine (softened)
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla
grated rind of 1 orange
3 cups grated, unpeeled zucchini
3 to 3 1/2 cups flour
1 teaspoon baking soda
1 cup butterscotch or chocolate chips
3 cups granola cereal

In a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in the butterscotch or chocolate chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.

Chocolate Zucchini Bread

1 cup brown sugar
1 cup sugar
1/2 cup margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 teaspoons baking soda
5 tablespoons cocoa
2 1/2 cups grated zucchini
1/2 cup milk chocolate chips
1/2 cup raisins
1/2 cup chopped nuts (optional)

In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips, raisins, and nuts. Grease a 9x13-inch pan and pour the batter into it. Bake in a 350 degree oven for 1 hour.

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Simple Cupcake Recipes for Kids

Cupcakes have become a favorite for children around the world and not only adults, and what is more than eating sweets for children, but they do it? There are a number of cake recipes easy for children to have fun and to help you. No matter what time of year, cupcakes are an ideal snack and you can decorate any way possible.

You can start with a box of cake mix, but not much fun. Here are some good ideas for cupcake recipes for kids to help. Thisare large, and the kids can make from scratch. This may be a good idea to do to create memories.

Lemon Cupcakes

3 ½ grams of soft butter
2 teaspoons lemon zest
2 / 3 cup granulated sugar
3 ½ oz cream cheese
2 eggs
1 / 3 c. Flour
½ c. Flour

Preheat the oven to 325 degrees now, and place in a pan coating cupcake muffin. Bake about 20 minutes, or until a fork or a toothpick inserted comes out clean and completely.Let your cupcakes cool down completely before you start to frost them. When it is time to decorate, don't hold back. Let you children go crazy and put decorations from sprinkles to little candies on them.

Vanilla Cupcakes

1 tsp. vanilla
6 oz of flour that self rises
5 oz. sugar
5 oz of butter that has been softened
3 eggs

Once you have your oven pre-heated to 350 degrees, place cupcake liners in a cupcake pan. Place eggs in a cup and beat them with a fork. Place the remaining ingredients in the bowl and continue mixing for about two minutes, or until the batter light and creamy. Pour the batter into the cupcake liners and bake for about 20 minutes. Before frosting them, allow them to cool down completely.

These are just a few of the many delicious recipes for cupcakes to bake with your children. There are more to find and you can begin on the Internet. There are many sites that are designed to give kid friendly recipes that are easy and fun to make as well.

When it comes to decorating your cupcakes, you can go nuts with this. Add food coloring to the frosting to make it fun colors and even add candies of all sorts. Let your children pick out something that they want and make them feel more involved in the whole process. This can be something fun to do with your children and can create memories to last.

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Bulgarian recipes

Bulgaria is a Balkan country in southeastern Europe. The country has a unique cuisine, influenced by native culture Slavic, Bulgaria, and combines the influences of the cuisines of neighboring countries, Greece and Turkey. In addition, some people say that other influences seen in the Bulgarian national cuisine - as influences Italian and Mediterranean influences as Hungarian.

Some Bulgarian reciopes popular are:

* shopska Salad - This is atraditional Bulgarian salad with diced vegetables. In general, cucumbers, onions, peppers (fried or ITA), and tomatoes. It 'usually chopped or grated with sirens (Bulgarian white cheese similar to feta in some way) filled.

* Shkembi chorba - This is a traditional Bulgarian tripe soup. Some people consider a national treasure, while for others it is rude or vulgar. The soup is the stomach lining of a cow for milk, vinegar, garlic and chillipeppers.

Tarator * - This is a cold soup, served cold or with ice. Contains oil of cucumber, yogurt and dried fruits, and vegetables or water. And 'seasoned with garlic and dill.

* Soujouk - A spicy beef sausage. It contains a fairly high in fat and can therefore in its own juice with no added oil to cook.

* Sarma - A leaf rolled with meat, rice and onions.

* Selska turshiya, Tsarsko turshiya - Combinations of pickledVegetables.

* Gyuvetch - A stew of beef and vegetables.

* Garash - a walnut cake with cream and dark chocolate icing and then covered with chocolate frosting.

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Grandma Hystad Recipes Food and Drink - Food Information

FA

GRANNY'S OVEN Fried Chicken

Beef stew and dumplings GRANNY

AUNT PAT'S BUTTER TARTS

GRANNY French Dressing

GRANNY homemade mayonnaise

LIGHT SIDE

FOOD tips, information

Beef stew and dumplings grandmother

£ 1 ..................( 500 g )..................... Beef stew

3 tablespoons (45 ml )..................... Flour

1 clove garlic

Salt and pepper to taste

1 medium onion, chopped

3Carrots

1 turnip, diced

1 bay leaf

Cut the meat into cubes. Roll in flour and fry in hot oil.
Add the onion and garlic. season with salt and pepper.
Stir until the onion until golden brown. Add enough water to cover
meat. Bring to a boil. Simmer for 1 ½ -2 hours.
Add the remaining vegetables ½ hour before serving the stew.

Yield: Serves 4-6

Time: 15 minutes preparation, 2 hours cooking

Gnocchi

2500 ml cups ......................................( )....... .................... Flour

.........................( 4 tsp 20 ml ).................. . .............. Baking powder

½ teaspoon ..............................( 2.5 ml )............ ................ Salt

2 tablespoons .....................( 30 ml )...................... . .......... Shorten

¾ cup ...........................................( 185 ml). .................... Milk

Flour. Add bakingPowder and salt, and seven more.
Cut in shortening and milk. Drop into boiling stew
Carefully, make sure to drop a piece of meat or vegetables,
that is not submerged. Cover the kettle.

Grandma's Oven Fried Chicken

.................( 4 oz 125 ml )............... Potato chips

½ cup ....................( 125 ml )............... Butter

½ teaspoon .............( 2.5 ).................. Garlic powder

Melt the butter. Brush chicken withButter. Crush chips
bag with a rolling pin first opening. Mix garlic, salt and pepper and fries. Stir butter chicken, potato chip mixture. On the side of the skin in a pan. Pour rest of mixture over chicken. Bake at 375 F (190 C) for about 1 hour.

RESULTS: Coating of a fryer

Time: preparation 10 minutes cooking about 1 hr..

AUNT PAT BUTTER TARTS favorites

1/3-cup ...........................( 80 ml)..................... Butter

1-cup ....................................( 250 ml )....... .............. brown sugar

2 tablespoons ............( 30 ml )........................ Milk or cream

1 / 3 cup 80 ml ............................( ).............. .......... Currant

1 well beaten egg
...................( 1 teaspoon 5 ml )........................ . .. Vanilla

Mix all ingredients together. Put in pie shells raw.
Bake at 450 F (230 C) for 8 minutes. Lower to350 F
(175 C), and cook until golden brown.

GRANNY French Dressing

1 teaspoon ............( 5 ml )............ Sugar

2 teaspoons ...........( 10 ml )........... Salt

½ teaspoon ...........( 2.5 ml )............ Pepper

½ teaspoon ..........( 2.5 ml )............ Paprika

1 ½ cups ...............( 375 ml ).......... Salad oil

½ cup of vinegar ..................( 125 ml )..........

1 clove garlic (if desired)

Put the sugar, salt,Pepper and paprika in a glass. Oil, vinegar
And garlic. Shake well. When the dressing is well blended, pour over the salad.

Yield: about 2 cups (500 ml)

CALORIES: 92 per tablespoon (15 ml)

TIME: 10 minutes.

GRANNY homemade mayonnaise

1 egg yolk

½ teaspoon ............( 2.5 ml) ............ Salt

½ teaspoon ............( )............. 2.5 ml Mustard powder

¼ teaspoon ............( 1.25ml )............ Paprika

dash cayenne pepper

........( 2 tablespoons vinegar 30 ml )...............

...................( 1 cup 250 ml ).............. Salad oil

Place egg yolks and the spices in a bowl and mix well. Add 1
Spoons (15.ml) vinegar and beat well. Gradually beat oil, ¼ cup until the mixture is used. Then add 1-2 tablespoons (15-30 ml) at once.

Add the vinegar, remaining as a thick mixture. When the oil is added
rapidly, mayonnaise will rennet. To resolve this problemThis add 1 more egg yolks and continue.
store in a covered container in refrigerator mayonnaise.

Yield: about 1 ¼ cup (310 ml).

CALORIES: 104 per tablespoon (15 ml).

Time: 15 minutes.

CHANGES

Creamy mayonnaise

Whisk ½ cup (125 ml) can of condensed milk.

Creamy mayonnaise sandwich spread
1 tablespoon cornstarch and cook until thick. This is
better than commercial mayonnaise.

LIGHT SIDE

A man whostumbled on a side street in Vancouver during a
old lamp. She picked it up, rubbed it and out popped a genie.
The Spirit said, "OK, you shot me, but I am old, tired
Granting 3 wishes ..... you can only get a wish! "

The man said: "I always wanted to fly to hawaii, but they are too
Fear of flying, and I feel very seasick. Could you build me one
Bridge to hawaii so I'm going to visit? "
The spirit laughed and said: "It 'impossible to thinkthe
Logistics, the! The columns, concrete, steel! No, the other wants to think .. "

So the man said, "I married and divorced four times.
My wife has always said that I do not care and that I
insensitive. I wish I could understand women, know how they feel
inside, and what they think if they gave me the silent
Treatment. I know why you're crying, know what they really want when
say "no" to know how lucky they really are. "
Thegenius said: "you know you want to connect two or four lanes to be believed?"

FOOD tips, information

One of the best vegetables you can eat is a sweet potato. These are vitamin A, carotenoids, vitamin C loaded, potassium and fiber. You can cook and then mix in crushed pineapple for sweetness.

Tomatoes are also with vitamin A, fiber-rich.

Wild salmon is great for your health. Salmon, wild caught, the PCB is less than farmed salmon. Salmon is rich in omega-3 fatty acids, healthy heartAcids. Pickling or smoking salmon reduces the amount of about 75%.

Conventionally grown produce is coated with small amounts of pesticide residues. Apples, peppers, cucumbers, peaches, pears could be trapped under a layer of wax. For safety reasons, especially with children and the elderly, should be in a very dilute solution of liquid detergent, stain the majority of pesticides and the wax removed. Or you could peel, especially apples, peaches and pears. The products arebe washed to remove other impurities.

The beans are inexpensive, low-fat, high in protein, iron, folate and fiber.

Bananas contain vitamin B6, vitamin C and potassium.

Warning: The Food and Drug Administration estimates that one in 20,000 eggs contains salmonella. Look for pasteurized eggs, the flash-heated to destroy all bacteria. People with compromised immune systems, pregnant women, infants and the elderly are at increased risk of seriousComplications. Other people can decide for themselves whether the risk justifies abandoning pasteurized eggs or egg yolks being at high risk should take these precautions.

Outage

"Power outages can occur at any time of year and often takes up to several days to restore electricity to towns for a few hours," said USDA Under Secretary for Food Safety Dr. Richard Raymond. "The food in refrigerators and freezers are stored can become dangerous in justA few hours if bacteria begin to grow, and if these foods are consumed, people can be very sick. "

Steps to prepare for an emergency as possible:

Store food on shelves that will be safely out of the way of contaminated water in case of flooding.

They have coolers on hand to keep cold foods in the refrigerator if the electricity supply for more than four hours. Buy or make ice cubes and store in freezer for use in the refrigerator or in a bag. Freeze gel packs firstTime for use in coolers.

group food together in the freezer - this helps the food stay cold longer.

Steps emergency measures after the time:

Keep your refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

The refrigerator keeps food cold safely for about 4 hours, if it is closed. A full freezer keeps

Temperature for about 48 hours (24 hours if it is half full and the door remains closed.)

Foodcan be safely refrozen if it still contains ice crystals or 40 ° C or lower.

Never taste a food to determine its safety!

Obtain dry or block ice to keep your refrigerator and freezer as cold as possible, if his power for a longer period. Fifty pounds of dry ice should keep a freezer full of 18 cubic meters for 2 days.

If the power has been a couple of days, controlling the temperature of the freezer with a thermometer equipment or foodThermometer. If the food still contains ice crystals or 40 ° C or less, the food is safe.

If the thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.

Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli after 4 hours without power.

drink only bottled water if flooding has occurred.

DiscardAny food that has come in contact with the high water, including canned goods. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

Wash pots of metal, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize to boil in clean water or by immersion for 15 minutes in a solution of 1 tablespoon odorless, liquid bleach per gallon of drinking water.

If in doubt, throw itOut!

Fresh Fruit Punch

8 ounces each orange juice, pineapple juice and grapefruit juice
Fruit juice.

1 bottle of ginger ale. Sugar to taste.

Combine the juice with sugar. Stir until sugar
and dissolved in the refrigerator. Add the ginger ale and ice cubes before serving.

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Filipino Recipes - Traditional food, influence throughout the world

The roots of Filipino dishes are not the typical Asian dishes, instead of the spicy and aromatic, but we have traditional oriental cuisine, but combined with contemporary influences from the West, including America and in Hispanic countries. Filipino food recipes often feature bold combinations that are mutually reinforcing.

Here is a recipe that highlights the global influence on the cuisine of regions of the Philippines. Originally fromSpain, "Mallorca pastries" are a common food eaten in many of the islands throughout the country, and to fuel a real treat for your family.

Ingredients

2 pounds flour
8 ounces butter
5 eggs
Milk 200ml
1.5 oz fresh yeast
Pinch of salt
Powdered sugar

Start shredding crack the yeast in a bowl or pot of milk, eggs and whips the yeast with a little 'Salt.

Take another bowl, beat the butter until it is nice and spongy. Spread the softened butter in the dough. Now take the flour so that it resembles a flat disc with a hole at the top, then pour the mixture in the center. You can choose which format to make them different from the smallest to the biggest bite of the mixtures. I think that about 60grams (2 ounces) is good for everyone.

Now, knead with hands to combine and form a ball, covering about 24 hours inthe fridge. Then you let the yeast rise up to four hours at room temperature up to about double and bake for 15 minutes at 180 degrees Celsius, take a nice golden color. Let cool and sprinkle with powdered sugar. Done! Now you just have to be fast, and eat them before anyone else does not ...

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Amish Soup Recipes

Good things take time! These two Amish soup recipes do not take some 'time to do, but it's worth it. Each use basic ingredients that are difficult, and whole chickens.

Amish Cooking can be a wonderful experience as long as you take the time to do the right recipe. Be sure to see our website for other recipes, including the Amish recipes, soup recipes, chicken recipe ideas and more.

Recipe# 1 - AMISH CHICKEN NOODLE SOUP

3 pounds chicken

2 Qt. Water

2 tsp. Salt

1 1 / 2 c. Chicken soup

2 c. Celery, chopped

2 c. Carrots, chopped

1 tart apple, chopped

C. 1 Chopped onion

Dash pepper

4 c. egg noodles

Put the chicken in a pot with 2 liters of water. Cover until tender (about 2 1 / 2 hours). Remove the chicken from kettle and strain broth. Debone chicken and kettle with broth filtered. Chicken broth, celery,Carrots, apples, onions and pepper and cook until the vegetables are soft. Add noodles and cook 8-10 minutes.

Recipe # 2 - AMISH CHICKEN - Corn Soup

2 lbs. sliced ​​chicken

5 c. Water

1 med onion, chopped

2 tbsp. chopped parsley

1 / 2 c. chopped celery

2 c. Corn

Salt and pepper

C. 1 Flour

1 egg, beaten

1 / 4 c. Milk

Chicken cooked in boiling water, remove bones and skin. The root of the Exchange. Go back to the kind of dish,Onion, celery and corn. Simmer until the vegetables are soft. Flour with eggs and milk. Rub mixture with a fork until it disintegrates. Falling crumbs in soup. Bake covered for 10 minutes. Serves 3-4

Need more recipes? Sure to see our website below for recipe ideas bigger.

Have fun!

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How to cook deer

Cooking Wild is much easier to think that the majority of people. Just because a wild animal, it is not difficult to cook.

Venison is a very versatile meat, boil for breakfast, soups, dinner, sandwiches, and best of all ..... They are preparing deer Jerkey used. There is an important key to remember, when cooking venison. You should make sure to remove all white membrane from the meat.

Let the meat, the meat is toughand a taste of "wild" left in my mouth. The return trip, also known as tenderloin is the most tender piece of meat on a deer. I recommend using that piece of meat with these recipes.

Venison Stew:

1 1 / 2 pounds venison, cubed

3 tablespoons flour

2 tablespoons lard

1 1 / 2 teaspoon salt

1 teaspoon black pepper

1 cup corn

1 cup green beans

1 cup carrots

1 cup onion, chopped

2 cups potatoes,Cut into half inch cubes

Large 2-bay leaves 4 small

2 liters of water

1 season venison with salt and pepper. Coat with flour. Heat the lard in a large pot. Add brown and wild.

2 Add the vegetables and water in saucepan. Cover and, stirring occasionally, for 1-1 hours.

3 Serve with homemade cakes.

Venison Goulash:

2 pounds wild

3 large onions, thinly sliced

3 tablespoons paprika

2Tablespoons oil

1 teaspoon salt

1 large green pepper, thinly sliced

1 / 2 cup water

1 / 4 cup red wine

2 pounds wide egg noodles

1 Cut venison cut into cubes. Heat oil in large heavy pot. Add brown and wild.

2 onions, peppers and salt. Cook, stirring often, until onions are soft. Add water and green peppers, then cover. Medium heat until the vegetables are tender and meat fork. This should be aboutan hour and a half.

3 Meanwhile, bring a pot of water to a boil. Cook egg noodles until soft.

4 Serve hot stew of venison on the pasta.

You might be surprised at how good the game is real!

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Pork Chop Recipes Baked - Keep the Yummy

Always thought the benefits of baked pork chop recipes? Limit fried foods can benefit the body in many ways. Whether you're looking to lose a few pounds and lower cholesterol, may limit fried foods to help you achieve your goal.

Cooking pork chops is a great alternative to frying. There is less mess, less fat, less cholesterol, etc.. Most people are coming around to the idea of ​​baked fish and chicken. However, fried pork chops are often still. For someWhy many people believe that you can not cut tasty if it is not fried.

Well, keep your kitchen gloves ... There are some really great baked pork chop recipes. Here is the original one.

Ingredients

6 - ½ inch thick center cut pork chops
½ cup dry bread crumbs (Italian race, white bread, French bread. Depending on what you want)
¾ cup corn flakes or corn Chex
1 egg separated
1 cup fat-freeEvaporated milk
5 teaspoons paprika
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
1 tablespoon finely grated Parmesan
1 / 3 teaspoons olive oil

Putting It Together

First step: Wash (. Do not forget, this is for all your recipes baked pork chops), pork chops,
Step Two: Trim excess fat from pork chops.
Step Three: Use only the egg white from the separatedEgg. Beat the egg whites and condensed milk for 1 minute.
Step Four: Place pork chops in a mixture of milk and set aside. Make sure the pork chops completely immersed in the mixture of milk.
Step Five: Preheat oven to 375 degrees.
Step Six: breadcrumbs late collapse in the second large bowl.
Step Seven: Crush cornflakes until they are very fine and in the bowl.
Step Eight: Add salt, pepper, oregano, garlic powder, black pepper, parmesan and chillithe bowl.
Step nine: Grease a glass or metal non-stick 13-inch by 9 baking dish with olive oil.
Step Ten: When you remove a hot oven is the pork chops from milk mixture.
Step Eleven: Dip each in crumbs and seasoning. Coat both sides thoroughly.
Step Twelve: in a single layer, place pork chops in baking
Step Thirteen: Bake uncovered 20 minutes.
Step Fourteen: Turn pork chops and cook another 20 minutes.

Advice

Serve on a bed of rice or cous cous. Then add a green vegetable such as broccoli or steamed asparagus. If you want to further reduce fat, replace the pan to the pan with fins. The fat will drip through the slats and collect at the bottom of the pan. Remember, even the grease pan to prevent sticking with olive oil.

This recipe is about 250 calories and only 65 g cholesterol. Of course this is just one of many delicious baked pork chopsRecipes> are. Be creative and have a healthy and tasty meal of pork chops.

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Cookie Recipes Quick and easy - Drop Sugar Cookies and White Chip Apricot Oatmeal Cookies

If homemade cookies, but just do not love you much time to indulge in cooking, here are some cookie recipes for you. Maybe you're a young mother, or simply does not have much free time, but you want to cook with your children as your mother and / or grandmother is with you. These recipes are perfect for you. Drop Sugar Cookies enable you to make delicious sugar cookies with no lamination, cutting and decorating. And the White Chip Apricot OatmealCookies oatmeal cookies take on a new level! So get the ingredients, take the kiddos and have some fun cooking.

DROP Sugar Cookies

2 cups flour, sifted
2 teaspoons baking powder
1 / 2 teaspoon salt
2 large eggs
3 / 4 cup sugar + extra sugar topping
2 / 3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon peel

Preheat oven to 400 degrees.

In a bowl, sift together the flour, baking powder andSalt. Mix well. In a bowl, stirring with a whisk, beat the eggs until. Add sugar, oil, vanilla and lemon zest and mix well. Stir dry ingredients into egg mixture until well blended. Chill, covered, for at least 30 minutes. Drop by rounded teaspoons of cookie dough about two inches mugZ2V0IGF3YXk=#">away from the type of sheet of baking paper. Fog on the bottom of a 3-inch flat-bottomed glass with water and dip glass with added sugar. Press the cookie tops lightly with the glass, spray withImmersion in water and sugar for each cookie. Bake cookies until golden brown, about 8 minutes. Cool on baking sheets for two minutes, then remove to a wire rack to finish cooling. In an airtight container.

WHITE APRICOT oatmeal cookies

3 / 4 cup butter, softened
1 / 2 cup sugar
1 / 2 cup packed brown sugar
1 egg
1 cup flour
1 teaspoon baking powder
2 1 / 2 cups oatmeal
10-oz pkg Hershey Premier White Chips
3 / 4Cup dried apricots

Preheat oven to 375 degrees.

Butter, granulated sugar and brown sugar in a large bowl until fluffy. Add egg and beat well. Flour and baking powder, beat until well blended. Stir in oats, apricots and white chips. Shape without form rounded teaspoon of dough into balls and pan ungreased. Tanned Cook 7-9 minutes or until just slightly. Do not overbake stability! Let cool slightly, remove the pan on a wire rack to coolcompletely.

Yield: 3 1 / 2 dozen cookies.

Have fun!

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Thit Kho recipe (Vietnamese braised pork with hard boiled eggs)

Thit kho This recipe is a stew, the meat is so tender reeeeally. It can be country-style pork ribs, but you get the bone, if you can find. You can also pork belly for the broth with an oily skin. Personally, I move very crisp skin.

What you need:
-2.2 Pounds. (1 kg) of country style pork ribs
-6 Chicken eggs

-1 / 2 (6 ounce) can coconut soda
-1.5 Tablespoons soy sauce
-1.5 Tablespoons fish sauce
-2 TeaspoonsSalt
-4 Tablespoons of sugar for nuoc mau (caramel). This is to add color and a hint of sweetness. Depending on how the sauce gets dark, you may not need everything. If you do not want to make nuoc mau, you can substitute soy sauce, dark soy sauce for color used.

Approximate preparation time: 5 minutes
Cooking time: approximately 2 hours and 10 minutes

1 Getting about 2-3 liters of water to boil over high heat. You want enough to cover the pork, ifrecorded.

2 Cut the meat into about 1 "x 1.5" (2.5 cm x 3.8 cm) pieces.

3 After the pot with clean water with a boil the meat for about 1-2 minutes to it of impurities at high heat. We're not trying to make it all the way to cook here. Then pour the water and clean the pot with pork and water. Use your hands! Then pour the water.

4 Add to the pot: 1 / 2 a can of soda Coconut, 1.5 tablespoons of soy sauce, 1.5 tablespoons of fish sauce, 2 teaspoonsSalt.

5 Then fill the pot until the water barely covers the meat. Back to the stove over high heat. If it hits a boil, lower the heat to about 50% and the timer for 2 hours. Make Nuoc Mau (caramel) and the plate.

Boil 6 eggs.

7 When they're done, remove the peel, fresh eggs and place over and over with a fork. 8 times on each egg.

8 If it takes about 60 minutes left on the timer, add the eggs. Finally, wewant to reduce the liquid to half the original. So, if the timer shows 15 minutes remaining, and you have too much liquid, turn the heat to fire it faster.

9 Serve with rice.

When I was a kid, I mash up the yolks and mix with the rice, then add a little 'stock. Well ... nothing, except now I have put a lot of freshly ground pepper to change.

A note on the spices for this recipe Thit kho: You can tinker with the soy sauce, fish sauce, salt, and afterReduce the liquid is finished, adding more to satisfy your palate.

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Beef recipes and quinoa

Beef is a great addition to complete quinoa recipes, the two ingredients together and you're getting more high quality protein for each service.

One of my favorites is quinoa recipe meatball. These are the ingredients:

1 pound lean ground beef
¾ cup of cooked quinoa
¼ cup finely chopped onion
¼ cup finely chopped carrots
2 tablespoons ketchup
1 tablespoon minced garlic
1 tablespoon soySauce
½ teaspoon black pepper or white
½ teaspoon salt
¼ teaspoon fresh or dried oregano
¼ teaspoon dried thyme
1 egg (this will serve as a binder)

Preheat oven to 500 ° F and line your pan with aluminum foil large. Be sure to grease with cooking spray. In a large bowl, mix beef, quinoa, onions, carrots, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and whole eggs until well blended. FormBeef mixture into balls (whatever size you prefer) and place in prepared baking dish. Roast until golden brown (about 12 to 15 minutes). Of all the recipes I've never tried quinoa, this is the most delicious treat that simply loves the crowd.

Broccoli Beef with Quinoa is one of my favorite recipes and quinoa. You will need:

2 cups cooked quinoa
½ pound lean beef (cut into strips)
½ tablespoon soy sauce
½Tablespoons fish sauce
1 ½ tablespoon oyster sauce
½ teaspoon cornstarch
Just a few drops of olive oil
¼ teaspoon black pepper
1 tablespoon rice wine
1 clove garlic (sliced ​​thin)
1 head of broccoli

Marinate the meat with 3 to 7 Ingredients for about 2 or 3 hours. Sauté the meat with about ¼ cup of cooking oil and cook until meat is tender. Add the broccoli and pour a little water. Continue to stir untileverything is cooked. top beef with broccoli, quinoa and serve immediately.

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Guide to Standardized Recipe

Recipe ideology standardized

A standardized recipe refers to a particular standard use of certain metrics in the kitchen - standard size, time, temperature, altitude, etc. true to this rule creates uniformity of produce in the kitchen, whether it is tangible or intangible.

The idea of ​​a standardized recipe is not totally foreign to many of us no longer. In fact, it has been widely used around the world and there are some standardized metrics for a recipewe must follow. In the kitchen is a recipe standardized, a crucial part of the standardization of food, ingredients and items in a restaurant that could lead to the income statement during the hours of operation. Some restaurants reference standardized recipes in their kitchen, some are not. There are advantages and disadvantages of using standardized recipes.

The advantages of a standardized recipe

Create an absolute standard in the kitchen cooking together and produce.
Allows the transition between the different kitchen staff.

Maintains food quality and hours of operation of the kitchen.

Guidance tool for beginners in the kitchen.

Update heads the kitchen staff after some time. (What speculation)

Reference material there should be any controversy.

Basis for the calculation, if the food costs are calculated.
Be a greatA guide to implement a new menu, it should be.

The scheduling and billing, when a certain event takes accounting / auditing food control.

It prevents the waste of raw food (food with good control)

Disadvantages of using a standardized recipe


Uncomfortable - This is the chef, closed list of standardized recipes in her room and left her with three large books or standardizedRecipe and kitchen staff are more than one after the other to tilt it all done. Disadvantage is the number one factor that led not to the kitchen staff with standardized recipes.

In terms of time - This is one of the reasons why standardized recipe is not followed. At peak times, run a kitchen does not have time to waste, and every second counts.

Improved versions - Some bosses prefer to follow their taste centric, some worship only their ownbelieves. This could cause a problem when they have not found adequate training available to the kitchen and control.

Rules are broken - there are always different people / consumers around your restaurant. What is important for the customer. Tested for non-standardized recipes the restaurant regularly, incorrect information can be found in the standard recipe. Solution. Leave space or room for food / kitchen variation usually happensif the cook is not properly organized or trained for his position.

A secret no longer - some restaurateurs or chefs about creating a book of standardized recipes, because they want to protect their knowledge of food frown. This is a classic vision: Someone arrives, takes all the recipe and leave the restaurant, after a month.

When he went, actually went -. lost at times in a restaurant, a piece of paper when recipe canis lost, it will take a light in the understanding of chaos as a chef has to act. In another situation, it can also be "stolen" or "recovered" as change management, restaurant and / or someone steals the special information needs, the faces or edges as the restaurant kitchen in flames.

Standardized recipes are not necessarily certain rules that you need to succeed. There are actually many ways to customize Its standard recipe, keep in your book and use them for transfers in the future. alternatively, you can also save on your computer and organize them well. Whatever it is, good intentions are standardized recipes in the kitchen - the time to actually complete these steps, you can only get lucky guests / customers.

There are three (3) common ways to write a recipe:

Paragraph style recipes
List-style Recipes
Action-style> Recipes

Recipes paragraph style This type of writing of a recipe is a classic - and serve their own purpose in writing this way. There are many pros and cons of this type of writing style, and we want you to understand it. In any case, here is an example of a paragraph style recipe wrote:

Put the pot on the pot and lower the heat to low. Now take a bowl, break two eggs and fresh in flavor, add some salt and pepper. Next, take a whip andStart beating until it is mixed or quite large. If your pan is hot enough, add 1 tablespoon of olive oil and swirl around. You will notice that oil will run faster on hot pans. If enough oil to skillet and heat, high heat and pour in the eggs. Leave the high heat until the eggs (on the side of the pan) is a solid structure. At that time, you reduce your heat to low. If your egg is cooked enough, turn around and top it all with some ikan kering!Voila!

Paragraph style recipes can work for a degree. Be sure to choose the method of writing well.

List-style list-style recipes, the writing of prescriptions is one of the easiest and most practical to write a recipe. This method consists of two sections - the header and footer. Headers consist of various elements as a recipe title, temperature, performance, time, etc., while the footer contains methods for using these ingredients. AFor example, list-style recipes:

- Eggs and egg Ikan Kering No. 2
-1 Tablespoon of oil
Ikan kering-

Heat the pan on low heat type, break two eggs into a bowl and season. Blend well.
When the pan is hot enough, add the oil and wait until it is hot.
Pour on and turn your heat up until they are actually the sides of your eggs in fixed tissue seen.
Reduce the heat to low and cook the eggs. Flip over.
See itwith some crumbled ikan kering and voila!

Action-style recipes has recipes style of action, as the way in which murderess recipes list the amount, methods and ingredients known in a very well organized and well educated. The first step usually contain ingredients and methods is limited, only a certain food preparation, and the list goes on and connects to up to two and three. Here's an example:

Action-style recipes can be very directive andYou can add additional information to your needs. Choose what is best for you and your audience, then select the correct one and their value.

Standard elements in a standardized recipe, although we have some standard metrics standardized prescription formula that is relevant and irrelevant to you maybe you can see, there are some practical applications that are standardized and adapt your recipe to go if it is a good way metrics necessary to emphasize some recipes in a recipeSheet. think in a way it's always been your end, however.

A common element in a standardized recipe recipe

Ingredients
Temperature
Equipment and utensils necessary
Amount
Method
Media (photos / video)

These figures are the basics - but what makes a better standard recipe is to explain in detail what in fact the result is what you should avoid, what you should do and not do, etc. While this may be too long in your methods to squeeze the area orAnother recipe box style action, you should have a section.

Recommended elements of the standard recipe to add this recipe recommended standard elements are completely optional and should only be taken at certain times. Note that most of the recipes take only the simpler steps, and require the presentation of information should be as concise, clear and concise as possible.


Button - To what extent this dish tastes, and howstretch their organoleptic characteristics from there.

Warnings and precautions - precautions when handling food or mix of cooking techniques.

Hints and Tips - The best way to cook meat and cooking methods without the need for practical training.

What to do during the waiting period - to take important steps or methods, or mixtures of waiting during the cooking or preparation of a food ingredient or food ingredients, etc.

alternatives - Alternatives to this method of cooking or food ingredient that can not be in some regions of the world. If there are ways to do this, it should be noted.

State halal - halal status is very important. Some foods are a non-halal way or packaged foods, pork-based material used in the preparation or use of alcohol. For example, the rum flavoring. Available in non-halal and halal.

Garnish Recommendations - These should be included and shown on the recipe method.

Other information - This information must be reported in the lower part of the formulation, indicating the ways on how to prepare and cut the meat, or to measure the intensity of cooking meat. This could also be a section where you can throw in a combination of button (No. 1), Tips & Advice (No. 3) are used.

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Fast and healthy recipes - 5 exciting 15-minute dinner ideas

Some day our program is so hectic that no matter how hard we try, absolutely no way you could cook dinner. Yes, there are meals that can be prepared quickly, but also take a quick meal for some time, unless a complete meal that goes in the microwave or in a 2-minute noodles, but not what you want , right? You want to feed your family healthy.

The solution is very simple: you have to do with some ideas that are healthy, filling and quick to do. Reallyquickly. Dinner is not always an enormous meal. Sometimes a simple plate of unsatisfactory. Cooking takes time. You need something that does not need to cook.

Have you ever thought of converting a sandwich at a boring dinner exciting? Try this:

1 Fried Egg Sandwich and Tomato

Take a slice of wholemeal bread. Place a slice of lean ham, a few slices of tomato and fried egg.Sprinkle paprika or cayenne pepper, and voila, the food is ready in 15 minutes. You can easily prepare the sandwiches, while the eggs are baking, and trust that give you a big pot, maybe two, you can cook the eggs at once.

2 Salmon Salad Sandwich

Place a few lettuce leaves on a wholemeal roll and a piece of smoked salmon, top it with a couple of slices of onion and season withfreshly ground black pepper and dill.

3 Hamburger Grilled Sandwich

Prepare the meatballs in advance with lean ground beef. You can have multiple portions, so that they need the freezer and thaw them on the day. Use whole wheat bread, put on some lettuce, then the balls of meat and a slice of tomato. The icing on the cake with a thin slice of cheese and place under broiler for a few minutes, until cheese is melted.

4 SaladSandwich with feta and thyme

Put the cucumber into thin slices low-fat feta cheese and tomato wholemeal roll. Sprinkle top with onion rings and freshly ground black pepper and thyme.

5 hawaiian Sandwich

Place a piece of lean ham, a ring from the can of pineapple and a slice of cheese in a thin slice of brown toast and place under broiler for about 5 minutes, until cheesemelted and golden. Sprinkle a little 'yellow curry powder over the cheese and decorate with cherries, pitted him.

Wholemeal bread, fruit or vegetables, food rich in protein (meat, ham or fish) and low-fat dairy products: At least now follow the model of having noticed. The spices can add more flavor to your sandwich. With this model in his sight, can be a variety of tasty, healthy sandwich recipes and storage, will serve you for dinner in less than allowed15 minutes.

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Old-fashion Recipes for Ham and Bread Loaf Meat Norwegian Suitable for diabetics

These are some recipes for economic feed your family with a "loaf" that is different, without breaking the bank is talking that way. If you prefer beef, pork, ham, try this bread. For a different approach on the traditional meat loaf, try the bread Norwegian meat.

Meat Loaf NORWEGIAN

Ground beef 1 / 2 pound
5 cups of mashed potatoes seasoned
1 / 2 cup chopped onion
2 eggs, lightly beaten
2 tablespoons flour
3 / 4 teaspoon dill
1 / 2 tspSalt
1 / 4 teaspoon pepper
Pinch of nutmeg
1 / 2 cup shredded cheese pasteurized

Preheat oven to 350 degrees. Line 8-inch baking pan with foil, extending for about 1 / 2 inch above sides. In medium bowl, season ground beef, 2 cups of potatoes, onions, eggs, flour, dill, salt, pepper and nutmeg. Press mixture into pan. Cover with foil and bake for 1 hour. Take from oven and let rest 10 minutes. Increase the oven temperature to 400 degrees. Carefully remove loaf withLift foil from pan. Peel off foil with a spatula and transfer to a baking dish. In medium bowl, combine the potatoes with remaining cheese. Spread top and sides of bread. Return to cook potatoes 20 minutes or until lightly browned. 4 servings.

HAM LOaF

1 1 / 2 pounds ground ham
Bread crumbs 1 / 2 cup
1 / 2 cup rolled oats
2 eggs, beaten
3 tablespoons chopped onion
2 tablespoons parsley flakes
1 / 2 cup brown sugar

Add the ham, breadCrumbs, oats, eggs, onion and parsley in a large bowl. Mix well and shape into a loaf of bread. Sprinkle sugar over the top of the loaf. Put the bread in a buttered and floured pan very easy. Bake at 350 degrees for 60 to 70 minutes.

Have fun!

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Tuna Salad Recipes - Tuna salad delightfully simple

This is a classic tuna salad recipe that can be done in minutes. It makes a big crowd of family.

4 (6 ounce) cans tuna, drained
Juice of 1 lemon (optional)
2 cups mayonnaise
4 stalks celery, diced
1 / 2 cup sweet pickle enjoy
Salt and pepper to taste

Directions

In a bowl, soak up the tuna, lemon juice, mayonnaise, celery and cucumber. Mix well and refrigerate until ready to serve.

=> Tuna saladRecipe: Gourmet Tuna Salad

Here is a recipe restaurant quality tuna, which is absolutely delicious tuna salad for sandwiches.

1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet mustard enjoy
Teaspoon 1 / 8 chopped dried onion flakes
1 / 4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill
1 pinch of garlic powder

Directions

In a medium bowlMix the mayonnaise with tuna, parmesan cheese, onions and flakes. Add the curry powder, parsley, dill and garlic powder.

Mix well and serve with crackers or a sandwich.

=> Low Fat Tuna Salad: Tuna salad Bean Fabulous

You can get a lot more than make sandwiches with tuna salad making. This healthy recipe albacore tuna features, green beans, fresh beans in the north, black olives and boiled eggs.

3 / 4 pound green beans, leveling and split in half
1(12 ounce) can drained, solid white albacore tuna,
1 (16 ounce) can great northern beans, drained and rinsed
1 (2.25 ounce) can sliced ​​black olives, sliced, drained
1 / 4 medium red onion, thinly sliced
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 / 2 teaspoon grated lemon rind
Salt and pepper to taste
4 large hard boiled eggs, peeled and quartered

Directions

Place green beans, cup of 1 / 3 water and a largePinch of salt in a medium saucepan. Cover, turn heat to high and bring water to a boil.

Once the beans start to steam, the timer and cook until tender and crisp (about 5 minutes. Note: Do not let the pan run dry). Immediately dump the beans into a baking sheet lined with paper towels from the lips. Allow to cool.

In a bowl, combine olives, tuna and onions.

In another bowl, whisk together oregano, olive oil, lemon juice and zest for life. Pour the tuna, lightlyAgitation. season with salt and pepper. Place a serving of tuna salad, green beans and boiled eggs are distributed on 4 plates.

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