Sunday, January 1, 2012

Fennel Gratin

2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbsSalt3-4 Tbsp olive oil1/2 cup grated parmesan cheese (about 2 ounces)1/2 cup bread crumbs (herbed or plain)2 teaspoons fresh thyme1/2 cup shredded mozzarella cheese (about 2 ounces)Chopped fennel fronds, for garnish

1 Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.

2 Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375?.

3 Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender. Drain well and toss with a tablespoon of olive oil.

4 Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top.

5 Cover the casserole and bake for 20 minutes. Take the cover off and bake until the cheese is well browned, about 15 more minutes. Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.

Yield: Serve 6-8 as a side dish.


Cake Recipes: Cocoa Apple Cake

3 eggs2 cups white sugar1 cup butter, softened1/2 cup water2 1/4 cups all-purpose flour2 tablespoons unsweetened cocoa powder1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 cup semisweet chocolate chips2 cups grated apple1 tablespoon vanilla extractCream together until fluffy the eggs, sugar, butter or margarine, and water. In another bowl, sift together the flour, cocoa, baking soda, and spices. Add dry ingredients to creamed mixture and mix well. Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed. Spoon into greased, floured 10 inch bundt or loose bottom tube pan. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done. Amount Per Serving  Calories: 418 | Total Fat: 19.1g | Cholesterol: 94mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12  Calories: 418

Total Fat: 19.1gCholesterol: 94mgSodium: 234mgTotal Carbs: 59.5g    Dietary Fiber: 2gProtein: 4.7g


Thursday, December 15, 2011

Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables

4 green bell peppers, tops removed, seeded1 pound ground turkey2 tablespoons olive oil1/2 onion, chopped1 cup sliced mushrooms1 zucchini, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1 cup fresh spinach1 (14.5 ounce) can diced tomatoes, drained1 tablespoon tomato pasteItalian seasoning to tastegarlic powder to tastesalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes. Amount Per Serving  Calories: 306 | Total Fat: 17.9g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Stuffed Peppers with Turkey and Vegetables

Servings Per Recipe: 4  Calories: 306

Total Fat: 17.9gCholesterol: 84mgSodium: 554mgTotal Carbs: 10.2g    Dietary Fiber: 3.2gProtein: 25.4g


Monday, December 12, 2011

Slow Cooker Venison Roast

3 pounds boneless venison roast1 large onion, sliced1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 tablespoon garlic salt1/4 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soupPut cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. Amount Per Serving  Calories: 314 | Total Fat: 8g | Cholesterol: 171mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Calories: 314

Total Fat: 8gCholesterol: 171mgSodium: 1882mgTotal Carbs: 10g    Dietary Fiber: 0.7gProtein: 48g


Grilled Pizza Wraps

2 tablespoons margarine, softened8 (10 inch) flour tortillas1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend1/2 cup pizza sauce4 ounces sliced pepperoniHeat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas. Amount Per Serving  Calories: 543 | Total Fat: 31.9g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Calories: 543

Total Fat: 31.9gCholesterol: 69mgSodium: 1174mgTotal Carbs: 40.6g    Dietary Fiber: 2.5gProtein: 22.5g


Polish Style Lasagna

9 uncooked lasagna noodles1 onion, sliced1/2 cup butter2 2/3 cups dry potato flakes1 (8 ounce) package cream cheesePreheat oven to 350 degrees F (175 degrees C). Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting. Amount Per Serving  Calories: 415 | Total Fat: 29.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 415

Total Fat: 29.3gCholesterol: 83mgSodium: 246mgTotal Carbs: 32.5g    Dietary Fiber: 2.3gProtein: 7.3g


Sunday, December 11, 2011

Burgers: Best Barbequed Burgers

1 pound ground beef1 egg, beaten1/4 cup quick cooking oats1 tablespoon dried onion flakes1/2 teaspoon seasoning salt1 dash ground black pepper2 tablespoons ketchup1 teaspoon dry onion soup mixPreheat an outdoor grill for high heat, and lightly oil grate. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties. Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C). Amount Per Serving  Calories: 255 | Total Fat: 15.3g | Cholesterol: 124mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 255

Total Fat: 15.3gCholesterol: 124mgSodium: 307mgTotal Carbs: 6.6g    Dietary Fiber: 0.7gProtein: 21.6g

Thursday, December 1, 2011

Stir Fry: Turkey Stir Fry with Lychees

1 pound turkey meat, diced2 tablespoons oyster sauce, divided1 (1 inch) piece fresh ginger root, finely chopped, divided2 tablespoons Chinese cooking wine, divided1 tablespoon vegetable oil1 tablespoon minced garlic1 (11 ounce) can lychees, drained2 red chile peppers, seeded and sliced into strips1 tablespoon soy sauce, or to taste1 dash ground black pepper1 bunch fresh cilantro, chopped1 bunch green onions, choppedPlace turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes. Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve. Amount Per Serving  Calories: 294 | Total Fat: 11.6g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 294

Total Fat: 11.6gCholesterol: 67mgSodium: 406mgTotal Carbs: 22.3g    Dietary Fiber: 2.7gProtein: 25.5g

Low-Calorie Recipes: Memorial Day Best BBQ Chicken Ever!

1/2 cup Worcestershire sauce1 teaspoon Cajun seasoning1 teaspoon garlic powder2 1/2 tablespoons brown sugar1 1/2 tablespoons ketchup6 skinless, boneless chicken breast halvesIn a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight. Heat an outdoor grill for medium heat, and lightly oil grate. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear. Amount Per Serving  Calories: 176 | Total Fat: 2.9g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Memorial Day Best BBQ Chicken Ever!

Servings Per Recipe: 6

Calories: 176

Total Fat: 2.9gCholesterol: 67mgSodium: 403mgTotal Carbs: 11.4g    Dietary Fiber: 0.1gProtein: 24.7g


Low-Cholesterol Recipes: Potato Bread II

1 1/3 cups warm water (110 degrees F/45 degrees C)3 1/4 cups bread flour1/2 cup dry potato flakes2 tablespoons dry milk powder2 tablespoons white sugar1 1/4 teaspoons salt2 tablespoons vegetable oil1 3/4 teaspoons active dry yeastPlace ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust. Amount Per Serving  Calories: 176 | Total Fat: 3g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 176

Total Fat: 3gCholesterol: < 1mgSodium: 253mgTotal Carbs: 31.5g    Dietary Fiber: 1.1gProtein: 5.3g


Saturday, November 26, 2011

Cake Recipes: Pumpkin Pie Cake I

1 (29 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk3 eggs1 cup white sugar2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 (18.25 ounce) package yellow cake mix1 cup butter1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Amount Per Serving  Calories: 215 | Total Fat: 10.9g | Cholesterol: 47mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Calories: 215

Total Fat: 10.9gCholesterol: 47mgSodium: 286mgTotal Carbs: 28.2g    Dietary Fiber: 1.4gProtein: 2.2g

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Thursday, November 24, 2011

Christmas Recipes: Alaska Salmon Bake with Pecan Crunch Coating

3 tablespoons Dijon mustard3 tablespoons butter, melted5 teaspoons honey1/2 cup fresh bread crumbs1/2 cup finely chopped pecans3 teaspoons chopped fresh parsley6 (4 ounce) fillets salmonsalt and pepper to taste6 lemon wedgesPreheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges. Amount Per Serving  Calories: 368 | Total Fat: 22.4g | Cholesterol: 91mg Powered by ESHA Nutrient Database

Alaska Salmon Bake with Pecan Crunch Coating

Servings Per Recipe: 6

Amount Per Serving

Calories: 368

Total Fat: 22.4gCholesterol: 91mgSodium: 353mgTotal Carbs: 15.9g    Dietary Fiber: 1.9gProtein: 26.2g


Saturday, November 19, 2011

Roast chicken with grapes

1 chicken roaster, about 4:56 pounds1 lemon, cut thin wedgesSalt and taste1 onion pepper, peeled, cut into eight large bunches of grape wedges1 seedless (about 3 cups) some sprigs of fresh rosemary, thyme, Sage and tarragon2 cups of white wine (can substitute chicken broth) olive oil
1 Let chicken rest at room temperature (70 F) for at least an hour so it is close to room temperature before roasting.
2 Preheat oven to 450 f. Pat dry chicken. Rub chicken inside and out with olive oil. Sprinkle inside and out with salt and pepper. Remove about a cup of grapes from their stems and cut in half. Insert the grapes in the cavity. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. It is not necessary to remove Rosemary from its stem. Add a few wedges of lemon to the cavity.

3 Lines to the bottom of a baking dish with sliced onion and lemon wedges. Place the chicken on a roasting rack on tray, on the top of the lemon wedges and onion, breast side down. (Alternatively you can place the chicken in the Pan, resting directly on onions, in which case the breast meat is stewing in fruit juices, roasting instead.)
Place the sprigs of herbs and lemon slices between the wings and body of chicken. Organize any remaining lemon wedges, grapes and herbs.

4 Roast to 450 F for 25 minutes. Then baste with a cup of wine and reduce the heat to 400 F. Bake for 30 minutes and baste with the 2° cup of wine. Cook for another 10-20 minutes (depending on the size of the chicken) until the juices Run clear (not pink) when a knife-tip is inserted into the thigh of chicken, or when the temperature reading to a meat thermometer inserted deep into the thigh, law 160 F.
5 Remove the roast from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the chicken will continue to rise.

6 Carve the chicken. Turn the chicken so that both maternal side on a carving Board. Before separating the leg (thigh and leg) from the body. Then cut the wings. Make a cut down the breast bone. Continue to cut on one side of the breast bone, the breasts away from the carcass, follow the curvature of the ribcage, as you cut cutting. Repeat the other side. Slice the breasts transversely to serve. Arrange the pieces on a platter, surrounded by grape and caramelized onions from the roasting pan. Pan sauce spoon over chicken pieces and serve.
Serve with rice or egg noodles.

Yield: Serves 4-5.

> >

Good Burger Burger:

1 pound ground beef chuck1/2 small yellow onion, finely chopped6 tablespoons Brown sugar1 teaspoon Cajun seasoning1 teaspoon garlic steak spoons powder2 sauce1/4 cup seasoned bread Italian crumbsPreheat an outdoor grill to high heat and lightly oil grating. In a medium bowl, mix the ground chuck, onion, sugar, Cajun Seasoning, garlic powder, steak sauce and Italian seasoned bread crumbs. Form the mixture into four hamburger patties. The prepared grill, cook 3-5 minute Burger on each side, or until desired doneness. Amount Per serving  Calories: 383 | Total: 20.8 g fat | Cholesterol: 81 mg Powered by ESHA Nutrient Database

Recipe For 4 doses:

Amount Per serving

Calories: 383

Total Fat: 20.8cholesterol: g 81: sodium mg mg 421total Carbs: 27.8 g dietary fiber: 0.7: protein g 21


Saturday, November 5, 2011

Pizza Recipes: Beer Pizza

1 tablespoon olive oil1/2 pound pepperoni sausage, diced1 pound bacon, diced1 (4 ounce) can sliced mushrooms, drained1 onion, chopped1 green bell pepper, chopped1 (28 ounce) can tomato sauce1 cup beer1 clove garlic, minced1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon salt2 unbaked pizza crusts1 (8 ounce) package shredded mozzarella cheesePreheat oven to 450 degrees F (230 degrees C). Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese. Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown. Amount Per Serving  Calories: 281 | Total Fat: 14.6g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 281

Total Fat: 14.6gCholesterol: 34mgSodium: 1136mgTotal Carbs: 21.8g    Dietary Fiber: 1.5gProtein: 14.2g

Thursday, April 7, 2011

Roma 6 Inch Traditional Style Pasta Machine

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Southern Style Shrimp Jambalaya Recipe

Several years ago my husband and I took a trip down to Alabama and met a woman who ran a little diner-style restaurant on one of those back roads in the country. My husband ordered the Shrimp Jambalaya and enjoyed it. We asked her for the recipe and she said she would be back in a few minutes. About 10 minutes later, she hands us a slip of paper with her recipe handwritten on it.

We live in the Mid-Atlantic states so eating Southern-Style food every day is something we don't get to enjoy too often. Now when we make Darla's recipe, it brings back fond memories of our trip down to Alabama.

The only changes we make from her original recipe is that we like to use large sized shrimp and we use only a 1/2 of an onion. You can make the recipe with our changes or with her original version.

Shrimp Jambalaya

1 large onion, finely chopped

1/2 medium green pepper, chopped

1 clove of garlic, finely chopped

3 tablespoons vegetable oil

1 lb. of raw medium sized shrimp

1 cup uncooked white rice

2 cups chicken broth

1 teaspoon table salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/8 teaspoon crushed red pepper

1 can (16 ounces) whole tomatoes

1/2 lb. sausage (cooked and chopped into bite-sized pieces)

In a stock pot, combine the chopped onion, green pepper, garlic and 2 tablespoons of vegetable oil. Saute these ingredients over medium heat for 3 minutes. Stir in the shrimp and cook for 5 minutes or until they are no longer pink. You will need to stir it frequently to prevent sticking. Remove shrimp mixture and set aside in a bowl.

Cook the remaining 1 tablespoon of vegetable oil and the rice in the stock pot over medium heat, stirring often, until the rice has browned. This will take 8-10 minutes. Stir in the chicken broth, salt, pepper, thyme, crushed red pepper and can of whole tomatoes. Heat this mixture to a boiling and then reduce heat. Cover and simmer until rice is tender (about 12-15 minutes).

Stir in the shrimp mixture and the chopped sausage. Cover and continue to cook until shrimp and sausage are hot. Serve immediately.

This recipe will make 4-5 hearty servings.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly and her husband enjoy traveling and trying out regional recipes and food. You can visit Shelly online at or her recipe blog at or additional free recipes.


What To Order In A Mexican Restaurant

If you tend to order the same items every time you visit a restaurant, you are really missing out! Some south of the border style eateries only offer the basics so if your local restaurant only has fajitas, tacos, quesadillas and burritos you would probably be better off finding a more traditional establishment or cooking your own authentic Mexican food recipes at home.

This cuisine blends the exotic with the simple, the spicy with the mild, and the nutritious with the flavorful. Millions of people love this exciting cuisine and you can find Mexican restaurants all over the globe, although they vary hugely in quality and authenticity.

You might find traditional dishes on the menu or it might be food which has been tailored to suit the western palate. A lot of the local food is very spicy, which is why some establishments tone down the piquant flavors. It is still worth trying some of the spicy dishes though, if your taste buds can bear it, just for the experience.

Because many people are unaware of the difference between Tex-Mex food and Mexican food (and in fact between junk food and traditional dishes), this cuisine is widely misunderstood. So what exactly should you hope to find on a good menu and what should you order?
Some Tasty Ideas

The menu will probably be based on meat, chicken, fish, and vegetarian dishes. There might also be soups and salads. Burritos feature on most Mexican restaurant menus and this meat, bean and vegetable mixture is tasty. You can order a fajita burrito if you want green bell pepper and onion instead of beans or a burrito bowl if you do not want a tortilla.

Try a side of pico de gallo if you like salsa. This is like a chunky salsa recipe and it is typically Mexican. You can usually get sour cream, shredded lettuce, and shredded cheese at no extra cost at Mexican eateries.

If you are familiar with burritos, fajitas and the usual dishes people order, why not try something different? Look out for chicken or turkey in mole sauce. Mole sauce is a mouthwatering savory chocolate sauce with a typical south of the border flavor.

Maybe you fancy a typical stew or soup recipe or even a layered salad. Trying new meals means you might stumble upon something amazing that you otherwise would not have found. You can ask the server for his or her recommendations and you might find out this way about some of the more unusual meals that you can choose from.

Secret Menu Items

Did you know that a lot of Latin restaurants in New York have "secret" items which are not listed on the menus? These are available by request and they are mainly to distinguish regular visitors from tourists.

These secret items might be special salads or taco fillings or they might be different sauces from what is listed on the menu. It is worth becoming a regular, once you find a good restaurant, so you can try different authentic Mexican food recipes each time you visit.

There is something for everyone with Mexican recipes because this cuisine is so varied. Eating out can be expensive though so the best way to sample plenty of delicious authentic Mexican recipes is to make your own at home. When it has to be Real Authentic Mexican Food


You Don't Have to Go Out For Good Food!

So here you are, a typical urban or suburban couple on a typical evening. The conversation goes something like this:

"What do you want to eat?"

"I dunno. What's in the fridge? We have any leftovers?"

"I want some good food for a change. Let's go out!"

And so away you go, and with tax and tip you end up laying out $40 or $50 for a meal that, while it is satisfying, is nothing you couldn't create at home for less than half the price if you just did a little preparation on your own. The secrets to good food aren't having tons of cooking knowledge or restaurant experience, they are preparation and the willingness to experiment and learn.

Say you love steak, but you're sure that the only way you'll get that steakhouse taste is to go to Ruth's Chris and lay out $60 or $80 per person for dinner. Would you believe you can get a steak just as good at home? It's true!

The first thing is to get the best piece of beef you can find. Steakhouses in general use USDA Prime beef, the best quality available. You'll pay up to $20 a pound for it, but that will be your only real expense for the adventure.

Next, you'll want to age it, unless the place where you buy it already does so for you. A lot of high-end butcher shops dry-age their beef, but if you can't find one that does, you can do it yourself in your refrigerator. Just put the steak on a rack over a plate or pan, cover it with a porous lid of some sort and place it in the back of your refrigerator for a couple of days. You'll end up with great aged beef!

Don't over season the beef, either. A little cracked pepper and kosher or sea salt put on a few minutes before grilling is all you need. Let the steak come to room temperature, then cook either over a hot grill or in a cast-iron skillet heated to 500 degrees in your oven. A couple of minutes on each side and you've got good food, as good as any restaurant, in your own home! It's easy to make good food.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Friday, March 4, 2011

Free Recipe: New England Cranberry Sauce

1 servings
4 c Cranberries
1 c Water
2 c Sugar

Mix all ingredients in a saucepan. Heat to boiling, stirring until
sugar has dissolved. Cook about 10 minutes, or until berries have
all burst and liquid is reduced somewhat. Sauce will thicken more as
it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange
zest are optional additions. The Classic recipe - none better. Famous
New England Recipes, D. Riccio

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