Discover the All New E-Cookbooks Library! Over 100 full length cookbooks all in PDF format. Complete site upgrade in celebration of our 10th year with CB. This hoplink is an investment in your future ...
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Sunday, October 31, 2010
The Green Clean Book
75% commission rate | Professional sales page with excellent conversions | No other product like it online | Best/Only natural health/homemade cleaning recipes book on CB | Unadvertised bonuses make refunds virtually nonexistant!
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Diabetes cookbook, Diabetic Recipes, recipe diabetic, diabetic cookies
diabetes cookbook, diabetic recipes, cookie recipies, diabetic cookie recipes, diabetic foods, foods for diabetic, diabetic dessert recipes, diabetic desert recipes, recipe for diabetic, diabetic recipes, diabetic cooking recipes, diabetic desserts recipe
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The French Chef with Julia Child (6 DVD Set)
Contains two 3-disc sets:THE FRENCH CHEF WITH JULIA CHILD:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef, introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the way we cook, eat, and think about food. Entertaining, fun, and real in a way that influenced every television cooking program that followed, The French Chef embraced Julia's passion for food and teaching and reflected her joie de vivre: "If I can do it, you can do it...and here's how to do it!" Now chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this special collection of 18 episodes from her original series, The French Chef. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as boeuf bourguignon from her debut show, salade Nicoise, bouillabaisse a la Marseillaise, mousseline au chocolat, and many more delicious dishes. Bon appetit! Special DVD features include downloadable recipes from Julia Child's classic The French Chef Cookbook, and a bilbliography . Screen format: 4 x 3 Full Screen.
THE FRENCH CHEF WITH JULIA CHILD 2:
Prepare to enjoy eighteen of Julia Child's kitchen classics in a sumptuous second collection from her pioneering cooking show, The French Chef. Warm and exuberant, Julia was a natural television star, whether scooping up a spilled potato pancake or coaxing a reluctant souffle, This special collection presents 18 episodes from her groundbreaking series. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as crapes suzette, omelette gratinee, pate de campagne, buche de Noel and many more. Bon appetit!
Price:
Sep 22, Tetilla Cheese - Galician Cheese
Typically Galician Tetilla cheese is made from milk from herds of cows in the area, basically Friesians, Alpine Browns and Rubia Gallega. Its flavour is creamy and slightly salty, its texture is fine and its colour yellowish ivory, although undoubtedly its greatest characteristic is the peculiar breast-like shape that gives it its name (tetilla means small breast).
Originally, the master craftsmen modelled the cheeses by hand. It is curdled with animal rennet and its maturing, which lasts between 10 ad 30 days, is carried out in the cool, damp environmental conditions of the Galician climate. Its Designation of Origin has existed since 1992.
It originally began to be made in the central part of Galicia, on the border between La Coruña and Pontevedra, largely around Curtis, Sobrado dos Monxes, Arzúa and Melide. Nowadays, both the milk production and manufacturing areas include all Galicia, in the northeastern corner of the Iberian peninsula.
Tetilla cheese is delicious accompanied by a dry full-bodied wine, manzanilla or sherry, young and wood-aged whites, especially the Galician whites albariño or ribeiro.
Sep 22, Roncal Cheese
Pressed paste cheese made in the Roncal Valley, in the north Navarre, with raw milk from the Rasa and Lacha breed sheep.
The milk must be whole and without colostrum that could adversely affect the creation, ageing and preservation of the product, and it must be balanced in fat and proteins.
The creation process consists of the curdling, cutting, draining, moulding, salting and ageing phases, and is carried out especially between the months of December and July, both inclusive.
Roncal cheese has a hard rind, which presents some of the mould that gives it a bluish grey colour and a certain velvety texture. It is cylindrical with sharp edges, it weighs between 2 and 3 kilos, and is between 8 and 12 cm tall. It has a sharp flavour, slightly spicy and very buttery on the palate, which is achieved by ageing the cheese for over 4 months.
Primary production is in winter and spring, but it is also made throughout the rest of the year.
The production and ageing area for Roncal cheese comprises the towns of Uztarroz, lsaba, Urzainqui, Roncal, Garde, Vidangoz and Burgui; all of which are located in the Roncal Valley of Navarre.
It is excellent as an appetiser, 'tapa' or dessert with crianza and non-crianza red wines.
Twice Baked Overloaded Taters
Twice Baked Overloaded Taters
on October 07, 2010Recipe #438983
I searched for a recipe for this idea, but nothing came up so I just used ingredients I knew my family would enjoy. Not only did it turn out absolutely amazing, but has been added to the list of "favorite dinners". A fairly easy recipe with a little something for everyone to enjoy.
Serving Size: 1 (494 g)
Servings Per Recipe: 4
The following items or measurements
are not included below:
cheddar bratwursts
shredded cheddar cheese
Amount Per Serving% Daily ValueCalories 782.5 Calories from Fat 56071%Total Fat 62.3 g95%Saturated Fat 35.2 g176%Monounsaturated Fat 19.2 g96%Polyunsaturated Fat 3.4 g17%Trans Fat 0.0 g0%Cholesterol 137.1 mg45%Sodium 493.4 mg20%Potassium 1323.8 mg37%Magnesium 74.4 mg3%Total Carbohydrate 45.4 g15%Dietary Fiber 5.1 g20%Sugars 2.6 g10%Protein 14.0 g28%Sep 22, Tetilla Cheese - Galician Cheese
Typically Galician Tetilla cheese is made from milk from herds of cows in the area, basically Friesians, Alpine Browns and Rubia Gallega. Its flavour is creamy and slightly salty, its texture is fine and its colour yellowish ivory, although undoubtedly its greatest characteristic is the peculiar breast-like shape that gives it its name (tetilla means small breast).
Originally, the master craftsmen modelled the cheeses by hand. It is curdled with animal rennet and its maturing, which lasts between 10 ad 30 days, is carried out in the cool, damp environmental conditions of the Galician climate. Its Designation of Origin has existed since 1992.
It originally began to be made in the central part of Galicia, on the border between La Coruña and Pontevedra, largely around Curtis, Sobrado dos Monxes, Arzúa and Melide. Nowadays, both the milk production and manufacturing areas include all Galicia, in the northeastern corner of the Iberian peninsula.
Tetilla cheese is delicious accompanied by a dry full-bodied wine, manzanilla or sherry, young and wood-aged whites, especially the Galician whites albariño or ribeiro.
80 Easy Catfish Bait Recipes
Little to no competition in good niche. Converts well. Easy bait recipes made from household ingredients guaranteed to catch catfish.
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Want to Make the Same Food That You Can Get at Your Favorite Restaurant?
Why would you want to make for yourself the same food that you eat at your favorite restaurant?
If you had the recipe for the food you eat at your favorite restaurant, why would you want to cook it yourself at home?
I can think of several reasons.
1. Maybe someone in the family has allergies to nuts. Lots of food from restaurants has some kind of nuts in it. You could make the same meal at home and substitute for something that your family could all eat - or leave out the ingredient for the person who is allergic.
2. Maybe you want to make the same recipe to impress your boyfriend/girlfriend or spouse. For a special occasion, cooking the meal yourself and having it be like the food you eat at your favorite restaurant would be quite an accomplishment and very flattering to your friend or family. Most everyone likes to be admired for something they can do well.
3. Another reason to make the same food you can get at your favorite restaurant is if you are away from home and you crave that specific meal. Suppose you are visiting someone and you are doing the cooking. Wouldn't it be great to be able to cook them something that you like to eat at your favorite restaurant? If it were one of your kids who has gone to college and you were able to make their favorite meal when you visited it would be quite a treat for them. Or your parents who had been to visit you and ate at your favorite restaurant and liked a certain food and you could now make that same meal for them back at their house across the country.
4. If you travel to the coast or the mountains for a retreat and there are not the same favorite restaurants in the more remote area, it would be fun to be able to cook that special meal while you were in a special setting.
Want to get your favorite recipes right now?!! Click this link:
http://favorite-restaurant-food.blogspot.com/
Sweet Potatoes with Collards and Aduki Beans
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.2 medium sweet potatoes
1 cup low-sodium vegetable broth, divided
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedgesPreheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.
1 cup low-sodium vegetable broth, divided
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedgesPreheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.
Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
Per serving (about 23oz/646g-wt.): 410 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 76g total carbohydrate (22g dietary fiber, 12g sugar), 20g proteinNote: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.Warm sausage salad
Pick up your favourite snags and enjoy the truly superb flavours in this warm sausage salad.
olive oil cooking spray 4 thick lean lamb sausages 2 oranges, juiced 1 cup couscous 1 tablespoon olive oil 50g baby spinach 1/2 cup mint leaves, chopped 1/4 cup basil leaves, chopped 1 long red chilli, thinly sliced 400g butternut pumpkin, deseeded, roughly chopped
Place pumpkin, in a single layer, on a microwave-safe plate. Cover and microwave on HIGH (100%) for 4 to 5 minutes or until just tender. Drain.
Spray a large, non-stick frying pan with oil and heat over medium-high heat. Add sausages and cook for 8 to 10 minutes or until cooked through. Remove from pan. Cover to keep warm.
Spray pumpkin with oil. Add to pan and cook for 5 minutes or until light golden.
Meanwhile, bring 1/2 cup orange juice and 1/2 cup cold water to the boil in a saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling liquid. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir.
Slice sausages. Combine sausages, pumpkin, spinach, mint, basil, chilli and couscous. Season with salt and pepper. Serve.
Recipe by Kirrily La Rosa
3 members have rated this recipe. The November issue of Super Food Ideas is full of fabulous barbecue and entertaining ideas! Do it all on the barbie with the flame-grilled skewers and delicious barbecued sides to match. And serve it all up with one of 10 home-made condiments and sauces to bring out that outdoors flavour.View the original article here
Oct 14, Sauteed Piquillo Peppers
Pimientos del piquillo rehogados
Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.
The addition of the milk is not traditional, but I have found that it combines with the olive oil to make a whitish and surprisingly delicious sauce.
6 tablespoons olive oil1 clove garlic, thinly sliced1 (10-ounce) jar preserved whole piquillo peppers (about 18 peppers)Salt1/4 cup whole milkIn a saute pan, heat the olive oil over high heat. Add the garlic and saute for about 2 minutes, or until it begins to turn golden.
Add the piquillo peppers, decrease the heat to medium-low, season with salt, and stir briefly to blend the ingredients.
Add the milk, decrease the heat to low, and cook, swirling the pan occasionally, for about 5 minutes, or until the sauce turns whitish and the flavors are blended. Serve inmediately.
View the original article here
You Can Make Top Secret Recipes Easily
You can make top secret restaurant recipes easily too just as long as you don't violate a few simple rules. Number one is you must follow the instructions to the letter. If you wonder why the recipes have not been so easily available is because they want to protect the profits that the restaurants have been able to achieve by being the only place where you were able to get that dish from. By simply using the proven road map that has been made for you (the recipe) success is almost certain you will be able to replicate any great tasting dish.
When cooking, famous restaurant recipes definitely shows you the main value associated with acquiring superior ingredients, you must buy from a supermarket that is of excellent standard with freshness as number one standard. If you want the best results the you must follow this as your golden rule "Only Quality Ingredients. Top secret recipes from popular restaurants are now being highly sought after by many people who love the great food but want to save money. It is not as hard as you may think to prepare your favorites at home.
Famous restaurant recipes secrets are available to you, you just need to know where to go and grab them for yourself. You will then be able to make all of your favorite cuisine at the very place you know and love the most, your own kitchen. Well-known restaurant dishes that you make yourself will be the rave amongst your family and friends when the taste meal after meal that you are able to replicate of famous secret recipes. They are all found in this cookbook with very simple and easy to follow well laid out instructions to make each recipe you make a success.
Time consuming meal preparations need not concern you, and you don't have to feel like it is a chore to learn how to cook with the confidence that every meal will turn out great. The burden becomes removed once you have in your possession top quality proven recipes, no more boring meals. Now you will be able to add a wide variety of delicious meals that your family will love.. The family will come home looking for dinner with excitement to see what you have in store for them next. Another of the great benefits of cooking at home is you can control how healthy the meals are by using low fat recipes. Simply remain certain of the fact that you will discover the delectable dishes you want and are entitled to.
Dining out is a great joy to many because of the social aspect. However there is a lot to be said about the comforts of being at home and enjoying great company of friends and family not to mention the delicious food, prepared the very same way you are use to while being at your favorite restaurant each and every time.
Enjoying great food while staying within your budget hasn't been this easy before. It will be simple to create great tasting meals that everyone will love when you have these long time closely guarded secrets in your hands that will save you thousands of dollars every year from here on.
Make your next dinner party at home more memorable by using the top secret recipes prepared at famous restaurants around the country. To See More: http://famousrestaurantrecipesrevealed.com/
Saturday, October 30, 2010
Watchers Recipes - 6 Tips to Finding More Watchers Recipes Online
WeightWatchers is fantastic program for losing weight in a quick and healthy way and that helps you establish a new lifestyle of healthy eating and exercise. But where do you find weight loss recipes online?
The WeightWatchers program helps you create a new set of habits around how you eat and exercise that virtually guarantee that you will lose weight you need to and, best of all, enjoy this change process! Here's how to find recipes:
1) Join the W.W. website. If you're already a member and attending meetings, here's your chance to get instant access to hundreds of watchers recipes online. There is a monthly fee for the services of this website, but I personally found it very helpful in my weight loss process.
2) Look at the blogs of other WeightWatchers participants. They frequently post great recipes of different sorts. And being in the same boat as you are, the recipes are design for making the weight loss as enjoyable as possible. Search on sites such as Blogger and WordPress, that's where you'll easily find most blogs.
3) Pay a visit to Dottie's Weight Loss Zone. This is hands down one of the best resources on the web for WeightWatchers information. There you will find recipes, shopping lists, the points for each meal at certain restaurants and fast food joints. Just do a Google search for Dottie's Weight Loss Zone, and hop right in.
4) Allow Google to serve you. New sites on weight loss, fat loss recipes are being added every day, and if you just look for "Watchers Recipes" in Google you're bound to find something you like. There is really an abundance of recipes out there. A recommendation might be to bookmark only sights that are current and updated often. That way all you have to do is come back to the same great resource for more helpful and tasty recipes to choose from.
5) Print them and collect them. After doing a night of recipe research, print them out and gather them all in your own "Watchers Recipes"-binder for easy access in the kitchen.
6) If you own an iPhone or iPod, do a search in AppStore for WeightWatchers and you'll probably find some great collection of tips, support and recipes for tasty foods that have a low point in the Weight watchers program.
For More Information on How To Find More Delicious Weight Loss Recipes, Go To Watchers Recipes!
Alkaline Diet Recipes - The 33 Best Recipes with Pictures & Calories
This Alkaline Recipes E-Book contains 33 delicious, easy to cook recipes, illustrated with pictures and step-by-step instructions and calories in food. Plus 15 Alkaline Diet Tips and a comprehensive acid alkaline food chart. Restore your pH-Balance now.
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Tuna & corn burgers with olive & parsley salad
delicious. - August 2009, Page 94
Recipe by Valli Little
Free Recipe: Wheat Berries with Onion & Curry
4 Servings
0.50 c Wheat berries
2.00 c Cold water; for soaking
2.00 c Cold water
(or use chicken broth for a
-richer flavor)
1.00 ts Salt; plus
Additional salt to taste
0.50 ts Freshly-ground black pepper;
-plus
Additional pepper to taste
1.00 Onion; finely chopped
2.00 tb Unsalted butter
2.00 tb Curry powder
0.25 c Water
2.00 tb Coconut milk
0.50 c Wheat berries
2.00 c Cold water; for soaking
2.00 c Cold water
(or use chicken broth for a
-richer flavor)
1.00 ts Salt; plus
Additional salt to taste
0.50 ts Freshly-ground black pepper;
-plus
Additional pepper to taste
1.00 Onion; finely chopped
2.00 tb Unsalted butter
2.00 tb Curry powder
0.25 c Water
2.00 tb Coconut milk
Cover the berries with the cold water and soak them overnight. (This
will increase their volume threefold.) Drain and place in a lidded
pot. Add 2 cups cold water or chicken broth, one teaspoon salt, and
1/2 teaspoon pepper. Cover and bring to a boil. Reduce to a simmer
and cook between 1 and 1 1/4 hours, until the berries are tender and
have absorbed all the liquid. They will, however, still retain some
crunch. Saute the onion in the butter until translucent. Add the
curry powder and cook, stirring, to toast the curry powder and coat
the onion evenly, about 1 to 2 minutes over low heat. Add the cooked
wheat berries and combine well. Stir in 1/4 cup water. Put a lid on
the pot, and steam over medium heat for 10 minutes. Stir in the
coconut milk, adjust the seasoning and serve immediately. This recipe
yields 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A24 broadcast 01-01-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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Healthy Mediterranean Diet Recipes
Provides Mediterranean diet recipes to help healthy weight loss and minimise the risk of heart disease, osteoporosis, allergies, dementia and cancer. Delivered monthly and a full free report is provided to visitors.
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Super Foods: Best Apple Salad | Submitted By: GYMNAST9888
2 medium sweet apples, cored and cubed1 green bell pepper, diced1/4 cup chopped red onion1 (15 ounce) can kidney beans, rinsed and drained2 tablespoons white wine vinegar1 tablespoon honey2 teaspoons Dijon mustardground black pepper to tasteIn a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat. Amount Per Serving Calories: 157 | Total Fat: 0.6g | Cholesterol: 0mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Free Recipe: Squid Sambal
3 Servings
2.00 lb Squid, cut into rings
1.00 Onion, chopped
0.25 c Almonds
2.00 Fresh chiles, finely
-chopped, or
1.00 ts Cayenne
1.00 ts Grated lemon peel
1.00 ts Tamarind concentrate,
-dissolved in
2.00 tb Water, or
2.00 tb Lemon juice
1.00 ts Lemon grass (dry), or
1.00 Stalk fresh lemon grass,
-chopped
1.00 tb Brown sugar
0.25 ts Shrimp paste or *
1.00 ts Dried, salted shrimp
2.00 tb Vegetable oil
2.00 lb Squid, cut into rings
1.00 Onion, chopped
0.25 c Almonds
2.00 Fresh chiles, finely
-chopped, or
1.00 ts Cayenne
1.00 ts Grated lemon peel
1.00 ts Tamarind concentrate,
-dissolved in
2.00 tb Water, or
2.00 tb Lemon juice
1.00 ts Lemon grass (dry), or
1.00 Stalk fresh lemon grass,
-chopped
1.00 tb Brown sugar
0.25 ts Shrimp paste or *
1.00 ts Dried, salted shrimp
2.00 tb Vegetable oil
* (known as shrimp sauce in China),
This is probably the most exotic of these recipes. No country of
origin is given, but from the name and the process it must be
Indonesian or Malaysian.
This dish has several unusual ingredients for which there are adequate
substitutes available. In any case, all the exotic ingredients are
available at Chinese grocery.
In a food processor, purse the onion, almonds, chiles and shrimp
paste.
In a large, heavy frying pan or a wok, saute the spice paste in oil
over low heat. When it turns dark brown, add tamarind water, the
lemon, lemon grass and sugar. Saute a minute more, then add the
squid. Turn up the heat and cook for 3 minutes, adding water if
necessary to keep the sauce from sticking. Remove from heat and
serve over rice.
As a main course this dish serves 3; as a side dish, 6 or more.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
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Sep 22, Spanish Recipes for you!
Spain-recipes, as its name says, is devoted to offer you the best selection of Spanish recipes, along with a careful selection of ingredients to match.
If you're looking for authentic paella recipe, or the real sangria, Spanish tapas, or even the true gazpacho, look no further! You'll be able to find them all on spain-recipes! Is that all? Certainly not. In the Mediterranean area, there is no good meal without its complements: wine, olive oil, ?tapas?, and so on. All this can also be found at spain-recipes.com, as well as the best cookbooks and kitchenware, in order to provide you with a unique experience in the Mediterranean diet.
Thanks for your visit, and enjoy your Spanish experience!
Many of Spain's best-known desserts are smooth, creamy, rich custards - fashioned from the country's high quality milk and eggs - such as flan, crema catalana, and tocino de cielo. The latter, along with crumbly cookie-like polvorones; various yemas, or egg-yolk confections; and other sweets, were once widely made by nuns, who sold their products to help maintain their convents.
Read more...
In slices, for spreading or in cubes. As a snack, for dessert, in salads or as part of a recipe. Cheese is delicious any way you try it, and it is always a part of any meal worth the name. Simple but delicious, devotees of this dairy product will find more than a hundred different varieties in Spain. It is one of the vital ingredients in Spanish cuisine. Come and discover it.
Read more...
Tapas are Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. Spanish men traditionally drink outside the home and rarely alone. They are not meant to be a meal (although a raci?n is a substantial portion). One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing. Tapas food is real food - good local ingredients presented with flair.
Read more...
There is nothing more Spanish than jam?n serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest relateive, Italian prosciutto. Serve as a 'Tapa' with cheese and olives, or in your favorite Spanish recipe.
Read more...
Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.
Read more...
Sugar-Free Recipes: Nacho Dip III | Submitted By: KRISTLE
1 pound lean ground beef1 onion, chopped1 (8 ounce) package processed cheese, cubed1 (10 ounce) can diced tomatoes with green chile peppers, drainedPlace ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside. In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm. Amount Per Serving Calories: 32 | Total Fat: 2.4g | Cholesterol: 8mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Romantic and Valentine's Day Recipes Cookbook
Over 150 recipes for your Valentine's day and romantic dinner. Awesome recipes cookbook!!! Affiliates earn 70% Comm...
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Win a masterclass for two with Peter Gilmore at Quay
To celebrate the launch of Peter Gilmore's beautiful book, Quay, MasterChef magazine and Murdoch Books are offering a 3-hour masterclass with Peter and Dinner for two at the fabulous Quay Restaurant on Sydney Harbour.
One lucky winner and a friend will have the chance to fly to Sydney for a private 3-hour masterclass with Peter Gilmore at Quay, followed by dinner at this multi-award winning restaurant overlooking Sydney Harbour. The prize includes flights and two nights' accommodation for two. Plus, runners-up will win a signed copy of Quay by Peter Gilmore.
Individuals must enter online at www.taste.com.au/masterchefmagazine, between 30th September 2010 and 31st October 2010. Individuals must enter full name, address (including country) and phone number, and answer, in 25 words or less, the question ‘What would you most like to learn from Peter Gilmore?' This website will accept entries from 9am AEST on 30/09/2010 until 5pm AEST on 31/10/2010.
To enter our competitions we invite you to become a member, signing up is fast, simple and free. Join now or learn more about becoming a member.
1. Information on how to enter and prizes form part of these Terms and Conditions. Participation in this promotion is deemed acceptance of these Terms and Conditions.
2. Entry is only open to Australian residents who enter online at www.taste.com.au/masterchefmagazine between 30th September 2010 and 31st October 2010. Employees (and their immediate families) of the Promoter and Sponsor, participating retailers and agencies associated with this promotion are ineligible to enter. Immediate family means any of the following: spouse, ex-spouse, de-facto spouse, child or step-child (whether natural or by adoption), parent, step-parent, grandparent, step-grandparent, uncle, aunt, niece, nephew, brother, sister, step-brother, step-sister or 1st cousin.
3. The Promoter reserves the right, at any time, to verify the validity of entries and entrants (including an entrant's identity, age and place of residence) and to disqualify any entrant who submits an entry that is not in accordance with these Terms and Conditions or who tampers with the entry process. Failure by the Promoter to enforce any of its rights at any stage does not constitute a waiver of those rights.
4. Incomplete or indecipherable entries will be deemed invalid.
5. Multiple entries are not permitted. Individuals may enter once only.
6. If there is a dispute as to the identity of an entrant, the Promoter reserves the right, in its sole discretion, to determine the identity of the entrant.
7. Promotion commences 30/09/10. Entries close on 31/10/10.
8. This is a game of skill and chance plays no part in determining the winner. Each entry will be individually judged based on literary and creative merit of the answer provided to the question.
9. Winner will be notified by telephone.
10. The Promoter's decision is final and no correspondence will be entered into.
11. The best entry, as determined by the judges, will win a holiday for two people to Sydney, valued at $AU16,000. This first prize includes: 2 economy class tickets to and from Sydney from any commercial, passenger airport in Australia; 2 nights in twin share accommodation in a superior class CBD hotel in Sydney; 1 x 3-hour Master Class for the two winners with Peter Gilmore in the Quay kitchens; and one dinner for two with matching wines at Quay.
Terms and conditions of the Prize for the best entry:
Prize is for 2 persons travelling twin share, single arrangements will incur extra costs to be borne by the winner.
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Dairy-Free Recipes: Basil and Pesto Hummus | Submitted By: fantastic dan
1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed1/2 cup basil leaves1 clove garlic1 tablespoon olive oil1/2 teaspoon balsamic vinegar1/2 teaspoon soy saucesalt and ground black pepper to tasteCombine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper. Amount Per Serving Calories: 134 | Total Fat: 3.8g | Cholesterol: 0mg
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Reviewed on Dec. 26, 2008 by Kaitlyn 
This is absolutely delicious, especially served on a slice of homemade french bread!!! I did have a few changes to the recipe, however. First of all, I did not have any balsamic vinegar on hand, so I used red wine vinegar instead. Secondly, while pureeing the mixture, it became very dry, so I added water until it was the desired consistency. Other than those two changes, the recipe was fantastic! I made this for Christmas, and everyone loved it's amazing flavor! Was this review helpful? [ YES ]
5 users found this review helpful This is absolutely delicious, especially served on a slice of homemade french bread!!! I did...
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Reviewed on Dec. 26, 2008 by Kaitlyn This is absolutely delicious, especially served on a slice of homemade french bread!!! I did have a few changes to the recipe, however. First of all, I did not have any balsamic vinegar on hand, so I used red wine vinegar instead. Secondly, while pureeing the mixture, it became very dry, so I added water until it was the desired consistency. Other than those two changes, the recipe was fantastic! I made this for Christmas, and everyone loved it's amazing flavor! Was this review helpful? [ YES ] 5 users found this review helpful This is absolutely delicious, especially served on a slice of homemade french bread!!! I did...
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Friday, October 29, 2010
Oct 14, Spanish Vegetable Recipes
Cardoons, swiss chard, eggplants, zucchini, asparagus, and other vegetables, whether cooked alone or as part of a more elaborate presentation, are typically served as a first course in Spain, rather than as an accompaniment to a main course (a main-course accompaniment is usually roasted or fried potatoes, potato purée, or white rice). Since some of these vegetables dishes, such as the mixed-vegetable menestra de verduras from Navarra, require a lengthy preparation - often far longer than grilled meats or fish - it's fitting that they receive special attention at the table.
However, many of these first courses could indeed make wonderful accompaniments in the American sense. For example, in Spain, the classic La Mancha stew, a simple blend of tomatoes and peppers, is often served with fried or scrambled eggs as a first course for lunch or dinner, but it would go well with grilled fish or meat as a side dish, too.
And the versatility of these dishes, despite their prescribed place on the Spanish menu, does not end there. Most of these first courses can be served as main courses by simply increasing the portion size.
Escalivada: Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers (the Catalan word escalivar means 'to roast over ashes or embers'). I have prepared them in the oven with good results.Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs.Menestra de verduras: Menestra is one of the irreplaceable dishes of Navarra cuisine. Menestra can be served as a side dish to fish or meat, or as a main course in its own.Sautéed Swiss Chard with Raisins and Pine Nuts: In Catalonia, this is an everyday first course, with spinach sometimes standing in for the Swiss chard. Cooks in the Balearic Islands combine these same ingredients to make the filling for cocarrois, their traditional vegetable turnovers. Sauteed Piquillo peppers: Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.View the original article here
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The world's best chef cooks for us
Foraging with Matt Preston in Sydney.
Bush tucker: Rene Redzepi, near Iga Warta in the northern Flinders Ranges in South Australia.
Gum steamed seafood
The brains behind the world's No. 1 restaurant takes on the flavours of Australia. Matt Preston reports.We are standing in a suburban car park trying to knock down sprays of leaves from a tall and rather imposing gum using a long stick.
I say, "We" but actually it's me who's doing the leaping, the reaching, and the knocking while Rene Redzepi, head chef from Noma - named earlier this year the world's No. 1 restaurant - stands by and instructs. How very much like a head chef that is!
He's already holding a small posy of banksia leaves and red bottlebrush like some sort of reluctant bush-bride. I get the tree-lopping job by virtue of the fact that Rene might be huge in reputation and kitchen talent but he's less monumental in stature and has no chance of reaching even the lower branches of the tree.
The reason for all this bush bashing is simple: Rene believes many Australian chefs ignore the bounty that is unique to this island continent and he wants to show me how he would imbue a dish with the fragrance of this Great Southern Land. This is because for Rene, 32, the ultimate aim for a restaurant should be to reflect the time and place of where it is and what could be more Australian than gum leaves?
This approach to foraging for wild ingredients has made the 12 tables at Rene's Copenhagen restaurant the hottest in the world right now.
Noma not only employs the services of five dedicated foragers to supply the wild ingredients but also a sous chef who doesn't cook but just focuses on researching and securing the best ingredients for the kitchen from unique growers across the Nordic region.
Rather than feel any extra pressure from winning the title of the world's best restaurant, Rene suggests the win has actually given him greater latitude with what he can attempt. Diners are now more interested in seeing exactly what the award-winning team at Noma can do.
"This has set us free completely!" he says happily.
Needless to say for a chef whose menu is dominated by vegetables and other flora rather than protein - something amply shown by the recipes and sumptuous photos in his new book Noma: Time and Place In Nordic Cuisine (Phaidon; $70) - he is blown away with the wealth of edible indigenous ingredients that hes seen on this trip.
These include wild ingredients foraged from Victoria, New South Wales and in the north Flinders Ranges at the Iga Warta community with Aboriginal elder Terence Coulthard.
"Australia is very young and filled with contradictions. Nobody seems to eat the food that is unique to here," says Rene. He says it is strange to have eaten in some 30 restaurants in Australia and never seen kangaroo on the menu.
"Everything has a lot of fragrance here, it's sharp but it's also light," he explains after tasting everything from a lemony native grass to quandongs, bush bananas and - at last - slow cooked, campfire-roasted kangaroo which he declared not dissimilar to well-cooked lamb falling off the bone.
Back in Copenhagen, the eight core members of the Noma team have been with Rene since they opened and have become like family.The birth of his daughter Arwen, now 2 1/2, and the imminent birth of a second child with his wife Nadine, has had a huge impact on the young chef.
He has dulled down his relentless travelling to sell the message of Noma to a slightly less frenetic pace and he's also started to weigh up his future plans.
"I always said I'd give Noma 10 years, go as hard as we could and see how far that could take us," he says. "It's taken us pretty far! I'll still reassess where I want to go and what I want to do when those next three years are up."
Rene's enthusiasm for this side of the world is well known. There's even talk of his interest in maybe opening something over here one day. Ask him about this and he's refreshingly candid: "Noma isn't a lifetime commitment and I'd love to take my family and live in another country, another very different part of the world."
In the meantime, you'll find Rene where he loves to be: in the kitchen at his award-winning restaurant or in his home.
"I like to cook a lot when I am home because it reminds me of why I became a cook. It gives me the essence - the giving," he says.
"The way I cook at home is simplified but I do like to make several dishes - even if one of those might be as simple as just spinach sauteed in butter."
True to his current cause, he suggests that perhaps he might even stir in a gum leaf for some subtle flavouring!
The following recipe was inspired by taking Rene to the Sydney Seafood Market, where he was able to choose from WA marron, New Zealand scampi, Queensland and NSW calamari, South Australian prawns and bugs from Morton Bay and Balmain plus any number of other delicious crustaceans.
Rene chose calamari, prawns, scampi and marron but this dish would work equally well just with using green prawns.
The only special equipment you'll need is a large wok and a big bamboo steamer basket with a lid, which are both available cheaply from Chinese food stores in our larger cities. We used almost exclusively Australian grown or harvest product for this dish from Victorian pink salt to Queensland vinegar and South Australian olive oil. Remember to feel free to experiment with the seafood you choose.
Ingredients:
Method:
Leave the heads on the prawns and the scampi but peel the tails. Cut the marron in half and snap off the tail. Place all these and the calamari tubes on a chopping board.Using a potato peeler take long 1cm wide strips of zest off the lime and the lemon.Make a marinade by whisking together the white wine vinegar, olive oil and soy sauce. Balance the saltiness of the soy and the sweetness of the vinegar with a generous squeeze of lime. Remember to add the lime slowly so you can keep tasting to adjust the flavour. If you can't find any sweet white wine vinegar then add a little caster sugar to achieve this balance.Brush the marinade on the flesh of the seafood.Season the seafood with pinches of salt and then a squeeze of lemon juice.Wash the leaves clean and arrange at the bottom of the steamer. Spread the seafood across the leaves. Around the seafood arrange the zest, the lemongrass, coriander and banksia blooms.Get everyone to sit down to await dinner. Steam over a wok of bubbling water for four minutes. After 3 1/2 minutes take a peak under the lid and check the seafood to see if the prawns have started to blush a reddy-pink showing that they are cooked.If they are, and the other seafood feels firm rather than wobbly, rush the steamer off the heat and to the middle of the table; if not give the steamer another minute or so on the wok.Pick seafood direct from the foliage, for as Rene is fond of saying, nothing tastes better eaten by silver!
You can take this same approach and just use a bed of culinary herbs and then everything in the steamer would be edible. Oh, and while leading Melbourne forager and Attica chef Ben Shewry says there are some 2000 edible plants in Australia, there are a lot more poisonous ones. If you're not sure of your botany, using bunches of tarragon, chervil or sorrel might be safer.If you live so far inland as to be unsure of the pristine freshness of your seafood, this approach of imbuing ingredients with the scent of Australia would work wonderfully with vegetables such as asparagus. Just place or tie the asparagus into a bouquet of bush leaves and cook on the barbecue so the smoke and leaves' scent can be imparted to the vegies. Just remember to wash your bush leaves well before using them.Taste.com.au - October 2010
Matt Preston
Zucchini slice
Photography by Ben DearnleyNot only is this recipe the most printed recipe on Taste.com.au, it's also the winner of this week's food fight! 5 eggs 150g (1 cup) self-raising flour, sifted 375g zucchini, grated 1 large onion, finely chopped 200g rindless bacon, chopped 1 cup grated cheddar cheese 60ml (1/4 cup) vegetable oilPreheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
delicious. - February 2003, Page 95
Recipe by Artarmon Public School
2 members have questions about this recipe.
CELEBRATE SPRINGInside, delicious. this month, we take an exclusive look at Bill Granger’s new book, Bill’s Basics. Jill Dupleix creates vibrant Middle East dishes, while Jamie Oliver whips up a 1-hour dinner party that’s perfect for midweek entertaining. Plus, we hit the food trail in Orange and Mudgee. Also this month, nominate your favourites in the delicious. Produce Awards 2011 and you could win a luxury getaway.
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Win a masterclass with Lyndey Milan
Whether it's Pork on the barbecue, on your birthday, on your shirt, or in your mum's traditional pasta recipe, send in your best cooking/eating experience with Pork for the chance to win one of these fabulous prizes.
To enter our competitions we invite you to become a member, signing up is fast, simple and free. Join now or learn more about becoming a member.
1. Information on how to enter forms part of these conditions. Entry into the competition constitutes acceptance of these terms and conditions.
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3. The promotion commences at 12.00 AEST on 22nd September, 2010 and closes at 23.59 AEST on 21st October, 2010 (Promotion Period).
4. To enter, entrants must be a member of Taste.com.au and go online to www.taste.com.au and answer the question: "Whether it's Pork on the barbecue, on your birthday, on your shirt, or in your mum's traditional pasta recipe, send in your best Pork cooking / eating experience in 25 words or less and complete the sentence Pork on your "..."
5. There will be one major prize and three runner-up prizes chosen by a judging panel based on the creativity of responses. The judging will take place on 5th of November, 2010. The winners will be notified by email and names will be published on Taste.com.au from Day 12th of November 2010.
6. The one (1) major prize package includes:
A one-on-one pork masterclass with Lyndey Milan (return economy airfares from nearest capitol city and Sydney ground transfers included ONLY) - value $2500. A Lyndey Milan Brilliant Cut knife, including sharpener and 52 minute DVD of 5 fabulous recipes, hints and tips for the knife. Total value $278.95. Lyndey Milan's latest three books: Lyndey Milan The Best Collection (New Holland), value $50; Just Add Spice (Lantern) by Lyndey Milan and Ian 'Herbie' Hemphill, value $50; and Balance, Matching Food and Wine, What Works and Why (Hachette) by Lyndey Milan and Colin Corney, value $35.The three (3) runner-up prizes include:
A Lyndey Milan Brilliant Cut knife, including sharpener and 52 minute DVD of 5 fabulous recipes, hints and tips of the knife. Total value $278.95 per pack.7. The maximum total retail value of the prize pool is $3750.80. The Promoter accepts no responsibility for any variation of the prizes.
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Whole Wheat Pasta with White Beans and Arugula
The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)
Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)
Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.
Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.
Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.
Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g proteinNote: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.Wellness Complete Health Chicken Recipe Cat Food (Pack of 24, 5.5-Ounce Cans)
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Diabetic Recipes: Slayer's Sweet, Tangy, and Spicy Kabobs | Submitted By: Snacks
2 tablespoons brown sugar2 tablespoons honey1 tablespoon lime juice (optional)1 tablespoon lemon juice3 tablespoons maraschino cherry juice1 teaspoon garlic powder1/2 teaspoon ground ginger1/2 teaspoon ground black pepper1/2 teaspoon cayenne pepper (optional)1/4 cup pineapple juice1/4 cup dry white wine1/4 cup hot pepper sauce (such as Crystal®) (optional)3/4 cup reduced-sodium soy sauce1 (8 ounce) package fresh mushrooms, stems removed1 small red onion, cut into chunks1 red bell pepper, cut into 1 inch pieces1/2 pint cherry tomatoes4 skinless, boneless chicken breast halves - cut into 1 inch pieces16 wooden skewers, soaked in water16 fresh pineapple chunks16 maraschino cherries, stemmedMake the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour. Preheat an outdoor grill for medium heat and lightly oil the grate. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes. Amount Per Serving Calories: 191 | Total Fat: 1.8g | Cholesterol: 34mg
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Thursday, October 28, 2010
Oct 14, Torta del Casar
Interesting Extremaduran cheese, with an intense flavour and creamy texture.
The town of Casar de Caceres gives its name to one of Spain's best sheep's milk cheeses, which, following the ageing process, has the peculiarity of being converted, most of the time, into cakes (those that liquify inside and have a hard rind that when cracked allows the cheese to flow out). The sheep's milk from which it is made is curdled with thistle flower and is the left to age for 60 days. The thin rind opens under the pressure of the proteolysed, spreadable, creamy, almost liquid paste. Its colour is yellowish, and its flavour -slightly salty and slightly acid- and aroma are unique. All of this makes it a truly extraordinary cheese. It weighs between 500 and 1,100 grams. It is eaten as an appetiser or a dessert, spread on bread and always accompanied by a good wine.
Season: All year
The manufacturing area comprising this Denomination of Origin is located in the natural regions of Llanos de Cáceres, Sierra de Fuentes and Montánchez.
It is excellent accompanied by dry generoso wines, non-crianza white wines and crianza or non-crianza red wines.
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Wild-mushroom pizza
delicious. - February 2003, Page 80
Recipe by Valli Little
Wicklewood’s Seasoning Mix
Wicklewood’s Seasoning Mix
on October 27, 2010Recipe #440608
Most recipes usually refer to salt and pepper when mentioning seasoning, which is great, but I found myself adding more and more seasoning but what I really wanted was more taste….I think this seasoning gives it without too much sodium. It is also the seasoning I refer to in most of my recipes, unless otherwise stated.
Serving Size: 1 (58 g)
Servings Per Recipe: 1
The following items or measurements
are not included below:
mixed peppercorns
Amount Per Serving% Daily ValueCalories 44.8 Calories from Fat 382%Total Fat 0.4 g0%Saturated Fat 0.1 g0%Monounsaturated Fat 0.0 g0%Polyunsaturated Fat 0.2 g1%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 13961.6 mg581%Potassium 209.3 mg5%Magnesium 17.5 mg0%Total Carbohydrate 9.7 g3%Dietary Fiber 2.6 g10%Sugars 2.6 g10%Protein 2.1 g4%Sep 22, Spanish Recipes for you!
Spain-recipes, as its name says, is devoted to offer you the best selection of Spanish recipes, along with a careful selection of ingredients to match.
If you're looking for authentic paella recipe, or the real sangria, Spanish tapas, or even the true gazpacho, look no further! You'll be able to find them all on spain-recipes! Is that all? Certainly not. In the Mediterranean area, there is no good meal without its complements: wine, olive oil, ?tapas?, and so on. All this can also be found at spain-recipes.com, as well as the best cookbooks and kitchenware, in order to provide you with a unique experience in the Mediterranean diet.
Thanks for your visit, and enjoy your Spanish experience!
Many of Spain's best-known desserts are smooth, creamy, rich custards - fashioned from the country's high quality milk and eggs - such as flan, crema catalana, and tocino de cielo. The latter, along with crumbly cookie-like polvorones; various yemas, or egg-yolk confections; and other sweets, were once widely made by nuns, who sold their products to help maintain their convents.
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In slices, for spreading or in cubes. As a snack, for dessert, in salads or as part of a recipe. Cheese is delicious any way you try it, and it is always a part of any meal worth the name. Simple but delicious, devotees of this dairy product will find more than a hundred different varieties in Spain. It is one of the vital ingredients in Spanish cuisine. Come and discover it.
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Tapas are Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. Spanish men traditionally drink outside the home and rarely alone. They are not meant to be a meal (although a raci?n is a substantial portion). One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing. Tapas food is real food - good local ingredients presented with flair.
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There is nothing more Spanish than jam?n serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest relateive, Italian prosciutto. Serve as a 'Tapa' with cheese and olives, or in your favorite Spanish recipe.
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Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.
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Naturally Skinsational ~ Rejuvenating Skin Care Recipes
Featured on The Morning Program! See Video of the eBook's Quick And Easy Diy Natural Anti-Aging Skin Care Recipes Formulated with The Powerful Rejuvenation Properties Of Common Organic Ingredients. Loaded With Skinsational Tips For Younger, Beautiful Skin
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Tandoori Village
Lively and light: Tandoori Village’s contemporary-style garlic chilli prawns.
Restaurant owner Jaswinder Brar, flanked by curry chef Sevak Brar and chef Inder Gill .
A family-run Indian restaurant at the base of the Blue Mountains saves the best for last. Simon Thomsen reports.India has given the world many remarkable discoveries, including pyjamas, shampoo, the decimal number system, buttons, the game of snakes and ladders and - most importantly - the sticky date pudding.
Well, that last one I made up. Sorta, kinda, because tucking into balls of sweet, sticky gulab jamun at this simple Indian restaurant at the base of the Blue Mountains, it seems clear to me where England looked for inspiration for its pudding. And remember, the Queen's birthplace also likes to think of curry as its national dish.
But to give credit where it's due, gulab jamun was originally an Arabic dish popularised during India's 300-year Mughal reign. And to give further credit, the Brar family matriarch, Jaswinder, makes these delightfully light balls of deep-fried milk pudding, which she drowns in a cardamom and clove-scented sugar syrup.
They're some of the finest I've tried. Surprisingly, it doesn't contain any gulab (it means rosewater), making it more like an English dessert. My only criticism is that while Tandoori Village makes its own kulfi (Indian-style ice cream, ($6), the ice cream with gulab jamun, ($7), is store bought. Save $1 and have them without.
Tandoori Village is a family affair. The Brar clan came to Australia from India's Punjab region during the '80s. They have a cafe, Zest for Wellbeing, in Parramatta and took control of this humble Indian in the midst of the Hawkesbury food bowl about four years ago.
While Jaswinder busies herself in the kitchen and on the floor, sister-in-law Balvinder is also front of house and nephew Sevak makes the curries as another relative tends to the tandoor oven.
Tandoori Village is a modest yet comfortable space in one half of a '50s-style shopping arcade with the decor - brown-and-white double-clothed tables, paper napkins in wine glasses and polished pine floor - sitting somewhere around the late '70s.
The menu's 40-plus dishes cover the traditional bases. Think balti, korma, vindaloo, tikka masala and rogan josh. What I like is when the family's Punjabi heritage comes through on the blackboard specials, which include a spicier version of butter chicken ($17.90) along with the quirky modern appeal of dark chocolate naan ($5.90).
This is a solid, if mostly unadventurous, Indian although I like the contemporary style of garlic chilli prawns ($19.90) a generous special of several large prawns sauteed with onion, snow peas and crushed fresh tomato, plus chopped fresh coriander. It's lively and light, with plenty of chilli kick.
The vegetarian mixed platter for two ($12) is a hit, especially if you love a bit of a deep-fry up. The crunchy house-made samosa, stuffed with potato and peas, are not dissimilar in taste to the potato bonda, a Mumbai-style dumpling coated in chickpea batter with earthy cumin and floral coriander seed notes. The third component, eggplant pakora, is also well suited to the accompanying sweet mint chutney.
The curries roam the length of the subcontinent, from the fruity and creamy lamb panjum ($15.90), a mix of lamb leg and potato in a Goan-style coconut gravy, to the equally lush malai kofta ($11.50), four balls of potato and cheese dumpling adrift in a dairy-creamy, mildly spicy gravy thickened with almond. If you're vegetarian, Tandoori Village should be high on the list of options.
The Brar family's Tandoori Village is something every suburb or town wants: a solid, reliable, affordable and enjoyable Indian restaurant. You get the feeling if this family had been put in charge of organising the Delhi Commonwealth Games, we'd all be less worried right now.
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The food: 12/20
The staff: 6/10
The drink: 2/5
The X factor: 2/5
The value: 8/10
Total out of 50 - 30
Address: 16-24 East Market St, Richmond; ph 4578 7788
Food: Indian
Drink: BYO, $1 corkage
Hours: Dinner daily 5-10pm
Chefs: Sevak Brar and Inder Gill
Owners: Brar family
Wheelchair access: Yes
Parking: Free street parking
Price guide: Entrees $5.90-$14; Mains $11.50-$18.90; Desserts $5-7
Snapshot:
This reliable, family-run Indian covers all the traditional bases, and shines best when they let their Punjabi heritage come through. Well-priced and generous, we all would like a similar place in our neighbourhood.
Information in this article is correct as of 5 October 2010.
Simon Thomsen reviews NSW restaurants for the taste section every Tuesday in the The Daily Telegraph.
Taste.com.au - October 2010
Simon Thomsen
Teriyaki beef with vegetables
Photography by Ian WallaceTuck into a quick, easy and healthy meal of teriyaki beef with vegetables. 500g rump steak, trimmed 1/2 cup (125ml) teriyaki marinade 1 tbs olive oil 1 bunch spring onions, trimmed, halved 1 large red capsicum, thickly sliced 2 bunches broccolini, trimmed, halved 1 cup (200g) low-GI rice (such as Doongara — see note), cookedPlace the steak in a shallow dish, pour over the teriyaki marinade and season with freshly ground black pepper. Turn the steak to coat in the mixture, then set aside to marinate for 10 minutes (or longer if you have the time).
Heat a non-stick frypan over mediumhigh heat. Remove beef from marinade, reserving the marinade, then cook the beef in the pan for 2 minutes on each side for medium-rare, or until cooked to your liking. Wrap in foil and rest while you cook the vegetables.
Wipe pan clean and place over medium heat. Add the oil, then add the vegetables and cook for 5 minutes, shaking the pan occasionally, until the vegetables are cooked but still have a little crunch. Add the reserved marinade and 2 tablespoons water to the pan, allow to bubble for 1-2 minutes, then remove from the heat.
Thickly slice the beef, then serve with the vegetables and steamed rice, drizzled with the pan juices.
delicious. - August 2009, Page 141
Recipe by Louise Pickford
CELEBRATE SPRINGInside, delicious. this month, we take an exclusive look at Bill Granger’s new book, Bill’s Basics. Jill Dupleix creates vibrant Middle East dishes, while Jamie Oliver whips up a 1-hour dinner party that’s perfect for midweek entertaining. Plus, we hit the food trail in Orange and Mudgee. Also this month, nominate your favourites in the delicious. Produce Awards 2011 and you could win a luxury getaway.
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Rovers Recipes - sit, stay, find a recipe
Welcome to RoversRecipes.com where people who love their dogs find recipes their dogs will love.
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Egg-Free Recipes: Rum Raisin Ice Cream | Submitted By: Harriette
1/2 cup raisins1/4 cup rum1 (3.4 ounce) package instant vanilla pudding mix2 cups eggnog1 cup heavy creamPlace raisins in a small bowl and cover with rum. Set aside. Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold. Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving. Amount Per Serving Calories: 279 | Total Fat: 15.9g | Cholesterol: 78mg
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Viking Chiken Stew - My Take
Viking Chiken Stew - My Take
on October 07, 2010Recipe #438937
I read the chicken Stew recipe in The Viking Cookbook by Tom-Bloch-Nakkerud, I liked the ingredients, but it just seemed a bit simple, so I did it my way..I added some ingredients and used a technique I saw Guy Fieri use on TV to make and thicken the gravy.
Serving Size: 1 (586 g)
Servings Per Recipe: 4
The following items or measurements
are not included below:
dry rub seasonings
Amount Per Serving% Daily ValueCalories 786.7 Calories from Fat 46058%Total Fat 51.1 g78%Saturated Fat 17.0 g85%Monounsaturated Fat 20.4 g102%Polyunsaturated Fat 9.0 g45%Trans Fat 0.0 g0%Cholesterol 203.1 mg67%Sodium 442.8 mg18%Potassium 1195.2 mg34%Magnesium 95.1 mg3%Total Carbohydrate 24.8 g8%Dietary Fiber 4.7 g18%Sugars 9.7 g39%Protein 50.0 g100%Wednesday, October 27, 2010
Oct 6, Pestios - Sweet Spanish Fritters
No seas pestiño means "don't get on my nerves".
But while making pestiños is not nerve-racking, you do need to pay attention when both mixing and frying. These crunchy fritters are popular in Andalusia, where cooks fry with passion.
To flavor the olive oil, in a skillet, heat the 3/4 cup olive oil over high heat. Add the orange zest and fry for about 2 minutes, or until the zest begins to turn golden. Remove from the heat and let cool to room temperature. Strain the oil through a fine-mesh sieve placed over a heatproof bowl, discarding the zest. Stir in the 1 teaspoon sesame seeds and the aniseeds.
In a saucepan, combine the butter, lard, 1/3 cup water, and the wine and place over medium-low heat. When the fats have melted, add the cinnamon, salt, and lemon zest and stir well with a wooden spoon. Stir in the flour all at once and then the seasoned oil an immediately remove the pan from the heat. Using the wooden spoon, promptly and vigorously mix the flour with the liquid until the dough is firm and free of all air bubbles. This will take about 5 minutes.
Lightly dust a work surface, preferably marble, with flour and transfer the dough to it. Knead briefly until soft and flexible, and then shape into a ball. Cover with a kitchen towel and let rest for about 1 hour.
Clean the work surface, dust again with flour, and roll out into a very thin 20-inch square. Cut the dough into 4-inch squares. You will have 25 squares. Working from a corner of each square, roll up the square on the diagonal, crating a cylinder with a 1/2-inch hollow center. To prevent the fritters from unfolding when you fry them, dampen your finger and press the point of the seam to the layer beneath it, sealing it in place.
Pour olive oil to a depth of 1 inch into a large skillet and heat over medium-high heat until almost smoking. Working in batches, fry the fritters, turning as needed , for 2 to 3 minutes, or until golden on all sides. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining fritters, always reheating the oil until almost smoking before adding the next batch.
Meanwhile, in a small, heavy saucepan, heat the honey with the remaining 1/4 cup water over high heat. Boil briefly, stirring constantly, until a thick, syrupy consistency forms. Remove from the heat and let cook slightly.
Arrange the warm fritters on a serving plate, and spoon the honey syrup over them. Let the fritters cool completely. Serve at room temperature.
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Dog Treat Recipes
Start making delicious dog treats and gourmet dog food immediately with these fantastic quick and easy dog treat recipes.
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