Low-Carb Recipes: Homemade Chicken Soup | Submitted By: Jill

1 (3 pound) whole chicken4 carrots, halved4 stalks celery, halved1 large onion, halvedwater to coversalt and pepper to taste1 teaspoon chicken bouillon granules (optional)Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve. Amount Per Serving  Calories: 152 | Total Fat: 8.9g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 152

Total Fat: 8.9gCholesterol: 37mgSodium: 68mgTotal Carbs: 4.2g    Dietary Fiber: 1.2gProtein: 13.1g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Aug. 25, 2005 by Marian    Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of Goya Chicken Bouillon and I think that probably was the secret to seasoning this soup. I used baby carrots and put two whole (scrubbed with the peel on) potatoes in the bottom of the pot with chicken. I followed the instructions and let it cook, took the chicken off the bone and returned everything to the pot after I cut up the veggies. I then added some frozen vegetable soup cut veggies (celery, peas, onion, potatoes, okra, etc.) and ditalini pasta. My son has a cold and this soup really hit the spot with him, even in 110 degree weather! I really recommend this soup recipe! I put half in individual containers in our freezer and my son, who wants soup every day, will be set for at least a few days! Was this review helpful? [ YES ]
416 users found this review helpful Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of... This recipe is very tasty though it is also very basic - which is perfect for the beginner chef. Once you begin to "doctor" your own recipes, you will see that the more flavors you add to chicken broth, the better. For example, why stop with carrots and celery? In addition to these things, I add a potato, tomato, fresh basil, fresh parsley, red peper, onion, etc... Make sure to be generous with the salt as stock can be quite bland unless seasoned appropriately. I even use a couple of bay leaves and a couple of peppercorns during the cooking process. Bring the liquid to a boil, then turn the heat down and simmer. I use a lid on my soup to keep evaporation to a minimim, though I "vent" the lid with a wooden spoon during cooking (kind of props up the lid) so that it isn't completely sealed shut... Add water 1/2 way through cooking if necessary. Boullion is OK, but not necessary if you have the appropriate blend of chicken, veggies and herbs. Serve with rice or your noodle of choice. Never cook noodles in the broth - always in a separate pot because the starch will ruin your soup. The more you times you make this recipe, the more you will enjoy it - as it is definitely a process of trial and error. ENJOY! Was this review helpful? [ YES ]
292 users found this review helpful This recipe is very tasty though it is also very basic - which is perfect for the beginner... 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! 

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Resistant Starch

Resistant starch (RS) is starch and starch degradation products that escape digestion in the small intestine of healthy individuals.[1] Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber.

Some carbohydrates, such as sugars and most starch, are rapidly digested and absorbed as glucose into the body through the small intestine and subsequently used for short-term energy needs or stored. Resistant starch, on the other hand, resists digestion and passes through to the large intestine where it acts like dietary fiber.

Resistant starch has been categorized into four types:

* RS1 Physically inaccessible or digestible resistant starch, such as that found in seeds or legumes and unprocessed whole grains

* RS2 Resistant starch that occurs in its natural granular form, such as uncooked potato, green banana flour and high amylose corn

* RS3 Resistant starch that is formed when starch-containing foods are cooked and cooled such as in legumes,[2] bread, cornflakes and cooked-and-chilled potatoes or retrograded high amylose corn

* RS4 Starches that have been chemically modified to resist digestion. This type of resistant starches can have a wide variety of structures and are not found in nature.

There is some discussion about resistant dextrins being described as "resistant starch". Resistant dextrins are not starches, and they can be soluble or insoluble. They might be described as "starch degradation products", which is literally included in the EURESTA definition, but their characteristics and performance are very different than insoluble resistant starches.

From: Wikipedia

Low-Cholesterol Recipes: Kitchen Sink Soup | Submitted By: Judy

10 cups chicken broth2 potatoes, cubed2 carrots, sliced2 stalks celery, diced5 fresh mushrooms, sliced1 green bell pepper, chopped1 fresh broccoli, chopped4 cups cauliflower florets1 parsnip, sliced1 onion, chopped1 cup green peas1 cup cut green beans, drained1 cup wax beans, drained1/2 cup cooked chickpeas1/2 cup cooked navy beanssalt and pepper to taste1 teaspoon dried parsleyIn a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits. Amount Per Serving  Calories: 160 | Total Fat: 1.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 160

Total Fat: 1.9gCholesterol: 0mgSodium: 1008mgTotal Carbs: 26.3g    Dietary Fiber: 6.8gProtein: 10.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Jul. 13, 2010 by DarlingSweetheart    Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use broccoli, cauliflower, wax beans, parsnip, navy beans. Did have extra 3 potatoes, 2 banana peppers, yellow bell pepper instead of green, 2 cups of dried shittake mushrooms, 2 cups frozen chickpeas, 2 cups of frozen green peas, 1 lb. fresh green beans. Used homemade chicken stock. Very delicious! Salt and pepper to taste. Very good with biscuits. Was this review helpful? [ YES ]
0 users found this review helpful Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use... 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! 

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Sep 22, Idiazabal Cheese

Idiazábal cheese is made with sheep's milk only in the Basque Country and in the Navarre region. 

Its smell is intense and penetrating and its flavour slightly spicy, balanced and intense. It is made with sheep's milk from the Lacha (Latxa) and Carranzana breeds, preferably the former. It is cylindrical in shape, the rind is hard and an even colour, from pale yellow to whitish grey and dark brown in smoked ones. The maturing period, never less than 90 days, is decisive for is manufacturing. During this time, it is turned and cleaned as necessary. If it is smoked, this operation is carried out at least ten days before sale, using beech and hawthorn wood.  Season: All year round.

The production and manufacturing area covers the provinces of Álava, Guipúzcoa, Vizcaya and Navarre, except for the municipalities of the Valle del Roncal. In addition, the Idiazábal name protects those of Urbasa, Urbia, Entzia, Gorbea, Orduña, Andía, Aralar, Carranza, Bidasoa-Baztán, Orbaiceta, Ulzarra, Valcarlos and Pirineo Navarro.

The choice of a dry white aged in wood is ideal, not to forget crianza reds, because their strength goes marvelously well with the cheese's aromatic intensity. As well as these, cider can be a good accompaniment.

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What is Salvia? ¿Que es la Salvia? (English and Spanish)

Salvia is the largest genus of plants in the mint family, Lamiaceae, with approximately 700-900 species of shrubs, herbaceous perennials, and annuals.[2][3] It is one of several genera commonly referred to as sage. When used without modifiers, sage generally refers to Salvia officinalis ("common sage"); however, it is used with modifiers to refer to any member of the genus. The ornamental species are commonly referred to by their genus name Salvia.

The genus is distributed throughout the Old World and the Americas, with three distinct regions of diversity: Central and South America (approx. 500 species); Central Asia and Mediterranean (250 species); Eastern Asia (90 species).

From Wikipedia: http://en.wikipedia.org/wiki/Salvia

It's Totally unhealthy!!!

SPANISH

¿Que és la Salvia?

Salvia es un género de plantas de la familia de las lamiáceas, denominadas comúnmente salvias. Generalmente el término salvia hace referencia a Salvia officinalis, una especie de gran interés por sus propiedades curativas como desinfectante y febrífugo. Salvia L., representa cerca sobre 900 especies y se distribuye extensamente en varias regiones del mundo, como Sudáfrica, alrededor de toda América y Asia Sur-Oriental. Las plantas son típicamente de 3-15 dm de altura, herbáceas o leñosas, con las flores atractivas en varios colores.

El término Salvia proviene de la palabra latina “salvare”, que significa “curar”. En la antigüedad se utilizaban las especies de Salvia puesto que servía para curar más de sesenta diversas dolencias que van de dolores a la epilepsia, y tratar principalmente resfriados, bronquitis, tuberculosis, hemorragias, etc.

Fuente Wikipedia: http://es.wikipedia.org/wiki/Salvia

Es Totalmente Insalubre!!!

Sep 22, Mahon Cheese

Also known as 'Minorcan' cheese, this fresh cheese is made on the Balearic Islands with raw or pasteurised cow's milk from the Frisian, 'Mahonesa' or 'Minorcan', and/or the Alpine Brown breeds.  Small amounts (no more than 5%) of sheep's milk from the 'Minorcan' breed are also allowed. It is rectangular, with rounded edges and a cleft on the top left by the knot of the cloth (the 'fogasser') used as a mould. The cheese is medium to large, very tall, and weighs up to 5 kilos or more. The rind is smooth and closed, and its colour varies between ivory white and intense yellow. It has a characteristic flavour, slightly acid, salty and a bit buttery. Depending on its ageing, it can be milky and moist when it is fresh, or dry, sharp and somewhat spicy as the ageing time is lengthened. 

Depending on the production method, there are two types of cheese: Mahón Artesano, made with raw milk, and Mahón, made in industrial cheese shops. Also, depending on the ageing, there are:

Mild Mahón: Soft, easy to cut, white in colour, high percentage of moisture. Gentle, lightly salted and acidic flavour Medium cured Mahón: Oily and yellowish ivory in colour. It is easy to cut, with the surface remaining smooth, intact and shiny. The flavour is more intense, although it maintains a hint of butteriness. Its maturing period is less than 150 days. Cured Mahón: With a firm texture, it is a very hard cheese that crumbles when cut. Its colour is dark yellow and its flavour salty, with something of a spicy touch. The maturing period is above 150 days. Mature Mahón: With a dark coloured rind and dry appearance. The colour of the cheese is yellowish and its flavour very intense and spicy

Both the production region of the milk from the Frisian, 'Minorcan' and Alpine Brown breeds, and the area of the production and ageing processes of the cheese comprise the island of Minorca, which is the second largest, westernmost and northernmost island in the Balearic Archipelago.

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PokerStars Secret System V2.0

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Real Estate Business Secret Guide

The perfect real estate income business guide. A 60 page comprehensive guide that covers all the topics involved. Tax tips and strategy included. Affiliate 75% tools here. http://www.best-secrets-tips.com/Real-Estate-Busin ess/affiliates.html

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Secret Restaurant Recipes

I'm sure most people enjoy eating out frequently at their favourite restaurants, but it can also end up chewing a small hole in your pocket and is also not suited for some people's budgets.Having said this, there are many other ways to find out those secret restaurant recipes which you can enjoy making in the comfort of your own home. All you really have to do is search online and you will get loads of resources.

Now, most families enjoy eating out about 3 times per week, and for those of you with big families you will know that as a result of the food prices rising at restaurants, the costs associated with eating out can add up pretty quickly. This is why taking time to make these delicious types of foods at home can be fun and save money. I'm sure your kids and family will appreciate your every efforts in trying to make your favourite pizza from hut pizza or country fried steak.

There are many people who buy fast foods and eat out at restaurants for the sake of convenience, and that can be understood due to the high demanding life that most people have.But for those of you who do have the time on your hands to cook food, not only will it be saving you money in the long run but will also bring about great satisfaction with you being able to cook great tasting fast food and restaurant dishes.

So at the end of the day it does not matter where your tastes lie, because with a little online searching and a quick visit to the grocery shop you can whip up those mouth watering restaurant meals in good time.

If you wish to get hold of 450 secret restaurant and fast food recipes please visit the website below.

Secret Restaurant Recipes [http://secretrestaurantrecipes1.blogspot.com]

Secret Restaurant Recipes Are A Thing Of The Past - We Can All Be Budding Chefs At Home

We all love going out for a meal, but in this economic climate it's becoming harder and harder for many of us to do.

I think that's why more and more people are starting to learn how to cook these restaurant recipes that are coming onto the market. The well-known chefs are putting out books on the topic and fast becoming household names like Jamie Oliver & Gordon Ramsay. That's just to mention two from my head!

This is a good thing. It's great that people are getting into cooking restaurant style and standard recipes at home. They have even found the secret recipes from famous restaurants that no-one knew. They are out there now! The famous KFC special herbs and stuff like that you can now do yourself.

Now, when the children say, "let's go to KFC" you can reply, "no! Let's stay at home and you can help me cook our own KFC!" Now that is better than dragging them out and you get help also.

Let's face it, if you cook it, you know exactly what's in it! And, the children learn something. They will also appreciate and love the food even more because they helped prepare it. It worked in our house! Look at Jamie Oliver he is taking cooking with children to a whole new level and it is working well.

People are becoming more aware of what they want to eat and want to know what is in it! I know I do after watching some of these food programs were they expose what it's made off!

Secret Recipes Exposed

Le Cordon Bleu of Paris: Cooking with Poultry (Professionals and Amateurs Are Taught Principles in Three Classic Recipes)

One VHS video and recipe cards for each dish covered. Covers three classic recipes: Chicken and sage with Gratin of Zucchini (Fricassee de Poulet a l'Ail et a la Sauge); Duck breasts with pears (Magrets de Canard aux Poires) and Casserole of chicken n Red Wine (Coq au Vin). Le Cordon Bleu has been Paris' leading private cuisine and pastry school for almost a century. Here professionals and amateurs are taught to respect classic principles while remaining open to modern techniques. No other school in the world gives the opportunity to master the culinary arts as rapidly as Le Cordon Bleu. Each year students from over 50 countries are welcomed at Le Cordon Bleu, the international school, where conviviality is a lasting tradition.

Price: $45.00

Click here to buy from Amazon

Liquid Stevia Trial Flavor Tin 4 flavors 6 ml

Your friends will love that voodoo that you do when you turn them on to SweetLeaf's Flavored Liquid Stevia. All natural, zero calories, no carbs, infinitely flavorful. At only a penny per drop, you can easily dress up the taste of water, coffee, tea, yogurt, cocktails, whip cream, smoothies, ice cubes, and nearly anything else you can dream up. And now you can stay sweet and flavorful on-the-go with this handy travel tin with four 4ml squeeze bottles of our most popular flavors: Chocolate Raspberry, Lemon Drop, Vanilla Creme, and Valencia Orange. - Convenient and economical to use - Great, small carrying size - about the size of a breathmint tin - Only a penny per drop at retail - Zero calories, carbs, and glycemix index - All natural flavors - Can be used in almost anything - Great for cooking and baking - Try it in water, tea, coffee, whip cream, yogurt, smoothies, ice cubes, or experiment on your own!

Price: $15.99

Click here to buy from Amazon

McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)

Mccanns Traditional Oatmeal (Tin), 28 Ounce Unit

Price: $30.08

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The perfect pantry

Whip up an Asian feast in no time with a well-stocked pantry and a few failsafe recipes.

What do you feel like tonight? Thai? Japanese? If you keep the following ingredients on hand in the pantry you can always make authentic Asian dishes for the family. Our list is perfect for a wide variety of delicious ‘emergency' dinners or simply to enjoy the great tastes of Asia at home whenever you like.

Stock, brown sugar, jasmine and basmati rice, cornflour, noodles, onions, garlic, ginger, eggs, frozen vegetables, lime, lemon, chilli, crushed tomatoes, canned pineapple pieces, oils and oil sprays, canned baby corn spears.

Chinese five spice powder, water chestnuts, bamboo shoots, sesame oil, dark and light soy sauce, oyster sauce, Chinese cooking wine, hoisin sauce.

Pappadums, garam masala, ground turmeric, cardamom pods, ground cumin, lentils, mustard seeds, curry pastes, basmati rice.

Kecap manis, sesame seeds, tamarind paste, shrimp paste. Japanese Teriyaki sauce, sesame oil, wasabi, nori, mirin, soy sauce, sushi rice.

Sweet chilli sauce, satay sauce, lemongrass, coconut milk/cream.

Coconut milk/cream, curry pastes, Thai basil, palm sugar, lime, chilli paste.

Rice paper sheets, fish sauce, sweet chilli sauce, vermicelli noodles.

Super Food Ideas - September 2010, Page 51

Donna Boyle

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Tofu varieties and uses

With so many varieties of tofu out there, it can be hard to know which is the right one to choose. Start with this guide you'll be on your way to enjoying one of the world's most versatile ingredients.

Tofu is a delicious and nutritious, protein-rich food made from the curds of soy milk. Being relatively neutral in taste, tofu is so versatile you can whip it, cream it, fry it, barbecue or braise it and it can be added to savoury dishes or to sweet.

Extra firm tofu

Extra firm tofu is very dense and contains the least amount of water in it and is highest in protein and calcium. It holds its shape well making it suitable for almost all types of cooking. Use firm tofu in stir-fries, dust it in flour and deep-fry for a crispy coating, dice it and add it to soup or marinate it and grill it on the barbecue.

Firm tofu

Firm tofu is slightly less dense then extra firm tofu but still holds its shape well and is great in stir-fries, braises or casseroles.

Soft tofu

Soft tofu is very tender and crumbles easily. It's a good substitute for ricotta cheese and can be crumbled over salads or stir-fries, scrambled like eggs, shaped into patties and grilled or pureed and added to soups or sauces.

Silken tofu

Silken tofu has the most delicate consistency of all tofu with a custard-like texture. It also has the least fat content.

Blend silken tofu with smoothies, dips or soft cheeses or whip it with honey and pair it with fruit. Silken tofu is also delicious braised with beef or pork, Chinese-style, or add it to soups or broths at the end of cooking.

Taste.com.au - November 2010

Syrie Wongkaew

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Low-Fat Recipes: Sarah's Applesauce | Submitted By: PHATCAT

4 apples - peeled, cored and chopped3/4 cup water1/4 cup white sugar1/2 teaspoon ground cinnamonIn a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Amount Per Serving  Calories: 121 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 121

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 31.8g    Dietary Fiber: 3.5gProtein: 0.4g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Jul. 23, 2005 by KEI8HT    This is one of the first things I've tried to cook, and I don't think it came out how it was supposed to, but I think the next time I make it, it will be even more wonderful!! I used 4 small gala apples and 1 medium granny smith, added a little bit more water, and kept the peels on for added nutritional benefit. Next time I will peel them and chop up the peels into much smaller bits and add 'em in...I'll also probably cook it a few minutes longer, I think I probably let it sit on the stove for about 21-22 minutes, stirring occasionally but a few more minutes would of probably been better. I also didn't use an exact measurement on the 1/2 t of cinn. (Just kinda eye-balled it with a 1 t) and it was the perfect amount. I will probably use a tad less sugar too. Anyway... all my non-skills at cooking aside, this tastes SOOOOO good!!!! Thanks phatcat for making one of my first cooking experiences a positive one! Was this review helpful? [ YES ]
92 users found this review helpful This is one of the first things I've tried to cook, and I don't think it came out how it was...

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Free Recipe: Fruit and Nut Easter Eggs

2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
nuts
dipping chocolate

In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate.

Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.

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Free Recipe: Garlic Cauliflower

4 servings
1 sm Cauliflower; 1 tb Toasted Sesame Seeds;
1 tb Virgin olive oil; Dash paprika;
2 lg Cloves garlic; minced Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O'Brion and her Meal-Master

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Free Recipe: Impossible Chicken Pot Pie

1 Pie
2 c Cut-up cooked chicken
1 1/2 c Frozen peas and carrots,
Thawed and drained.
1/4 c Chopped mushrooms
1/4 c Chopped onion
1 1/3 c Milk
4 Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper

Heat oven to 400 F.

Grease pie plate, 10x 1/2". Mix chicken, peas and carrots, mushrooms
and onion in plate. Beat remaining ingredients until smooth, 15
seconds in blender on high or 1 minute with hand beater. Pour into
plate. Bake until knife inserted in center comes out clean, 30-35
mintues. Cool 5 mintues.

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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.

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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.

Christmas in Spain is quite a treat - the action gears up in mid-December and doesn't stop until January 6. There is the giant multi-billion euro lottery, splendid nativity scenes, lots of great food and one of the biggest New Year's Eve celebrations you are likely to see. As is the case throughout most of the Western world, Christmas first starts to rear its ugly head earlier and earlier each year. Traditional sweets such as turron and marzipan appeared in supermarkets in late October. However, apart from this, little takes place until December.

Read more...

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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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.

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Margaret Fulton Favourites

By Margaret Fulton, Hardie Grant Books, $39.95...

Margaret Fulton needs no introduction. A lifetime dedicated to teaching Australians how to cook through magazines, cookbooks and TV appearances have made her one of the most recognised and respected cooking experts in the country.

In her latest cookbook, Margaret Fulton Favourites, the 86 year old shares a collection of much-loved, essential recipes. These are the favourites she comes back to time and time again and the ones her family, friends and fans always ask about.

When your career spans over 50 years, much of it spent on various travelling and cooking spells overseas, a collection of your favourite recipes is bound to be an eclectic one. Good old beef stroganoff and sticky-date pudding find themselves in the more refined company of Nicoise salad and pears in red wine. Quick and easy dishes like saltimbocca share pages with the more time-consuming paella Valenciana.

Fulton introduces her recipes with advice and memories, giving us a glimpse of a life filled with fascinating journeys, food and people. Like her early trips to China and Italy, or the time she was entertained by a member of the Thai royalty. Her love for straightforward, honest cooking is obvious and infectious.

With a range of recipes covering soups, mains, salads and desserts, Margaret Fulton Favourites is a great resource for any home cook, especially those keen to add more of an international flavour to their repertoire.

Nina Husaric

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Real Home Business Ideas for Moms

We teach Moms to work from home with their own home-based business online. Santa Letter Business, Start a Recipe or Craft Blog. Virtual Assistant (va and Admin Work) and Transcriptionist (Typing). Be a Wahm and make money online!

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Reiki Secrets

A Simple Guide To Reiki - !

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The Bread And Biscuit Baker's And Sugar-Boiler's Assistant

From Wedding Cakes To Candies, You Can Host A Fantastic Bake Sale Or Start Your Own Ole Timey Bakery, These Wonderful Ole Timey Recipes Will Provide You With Many Years Of Pleasant Fundraising And Baking Pleasure.

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The Joy of Fast Food Restaurant Recipes

Love it or hate it, fast food is embedded in American dining culture. Fast food restaurants cater to our modern need for convenience, cheapness and a "no surprises" experience.

While it is fashionable to sneer at them, if pressed many of us would confess to really liking at least some of the menu items offered by the major chain fast-food restaurants. Most kids love those places, as you probably know if you have youngsters. Children wield a lot of influence with parents looking for a place to eat that will satisfy everyone in the family; hence the great effort on the part of fast food restaurants to market special meals and toys to the younger set.

The fact that half of the food ordered at fast food places now takes place via the drive-up window should tell you all you need to know about the success of this type of restaurant. We Americans practically live in our cars, so if we're eating a large part of our meals behind the wheel, you know this is one marriage (cars + food) that really will be "'til death do us part."

If you're one of those who resorts to this type of fare only grudgingly, or because the kids are bugging you for it, you might be surprised to learn that there are fast-food aficiandos among us who positively love fast food. Usually, they have one particular fast food chain that they adore, and one or two specific menu items that they crave several times a week.

If you happen to be one of these fast-food conoisseurs--or you know someone who is--the good news is that it's easy to obtain the recipe for that "gotta-have-it" menu item. You can then make the favored dish at home, saving you at least a few trips to the drive-through. (Of course, you'll miss out on having the burger or burrito or whatever come nicely enveloped in the restaurant's logo-printed wrapping paper, but you can't have everything.)

Recipes for many of the world's favorite fast-food items can be found by doing a web search for them. Or, you can purchase one of the books of "secret" restaurant recipes available in most of the big bookstores. Conveniently downloadable ebooks, filled with such recipes, are also readily to be found.

One tip: As the name implies, fast food tends to be eaten on the run. But if you decide to make your favorite fast-food meal at home, try slowing down and enjoying it at a more leisurely pace. "Slow fast food" -- now there's a concept.

Secret Restaurants Recipes We All Want to Know - Must Read

This article is about the contents of the famous secret restaurant recipes cookbook. The cookbook is actually 2 books, there is a volume 1 and 2. Ron Douglas is the person who found out this information and has been on Fox news, Good Morning America, and People Magazine with the books. The recipes are from many famous restaurant recipes.

The recipes come from upper end restaurants as well as famous fast food restaurants. Some of the restaurants are Applebees, Red Lobster, Bob Evans, Ben and Jerry's, Olive garden, White Castle, Chillis, Outback steak house and more. Including such recipes as Kentucky fried chicken original recipe, Pizza hut pan pizza, Cracker barrel chicken salad, Tony Roma's original barbecue sauce, Red Lobster cheddar biscuits and Ruby Tuesdays sonoran cheese sauce to name a few.

There are bonuses included such as lifetime access to secret recipes archive, Secret sauces cookbook, Good ole comfort foods cookbook, Grill master cookbook, Special occasion cookbook, Diabetic delights cookbook, and Kid approved cookbook.

In conclusion, you can save a lot of money by making these dishes yourself at your home. You will know what the recipes are going to taste like before you buy the cookbook. If you have not been able to eat out as much or not been able to eat out at all because of the economy, then all these books will make it possible for you to have your favorite restaurants food again anytime that you want. These books will also be perfect for complimenting a cookbook collection.

For additional information about the cookbooks and recipes go HERE

My name is Scott Jenkins. I am a internet business person, civil engineer, and like to eat good food.

Melissa & Doug Slice and Bake Cookie Set

Slice, Decorate & Serve!
Slice and "bake" a dozen wooden cookies, then decorate them with the 12 self-stick, removable topping pieces! Set includes a tube of 12 sliceable cookies with 12 decorative toppings, kitchen mitt, wooden cookie sheet, knife and spatula.
Helps teach basic shape and color recognition, and beginning math skills. Promotes fine motor and eye/hand development, and creative expression.
Extension Activities:
Ask the child to sort the cookie toppings into four similar groups and identify the colors on each topping.
Ask the child to make cookies to order. For example, you might request a cookie with chocolate icing on top, or two cookies with sprinkles on top.
Ask the child to count the candy circles on one cookie topping. Ask the child to count the candy circles on two cookie toppings, then on three cooking toppings. When the child is able to count all nine candy circles, ask the child to count sprinkle by color, one cookie toppings at a time.
Ask the child to prepare four or more cookies with different cookie toppings. Ask the child to0 study the cookies, then to close his/her eyes. Remove and conceal one of the four cookies. Ask the child to describe the missing cookie.
Ask the child to tell a story about the cookies she/he is baking. is there a special party, holiday or event they will be used for?
Set includes :
12 Cookies
12 Cookie Toppings
Oven Mitt
Spatula
Knife
Coolie Tray
Cookie Tube
We care about your comments. Please call us! -Melissa & Doug 1-800-284-3948
All Melissa & Doug products are carefully crafted using non-toxic coatings and meet or exceed all US toy testing standards
Made in China

Price: $19.99

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Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

The versatile stick design of the Cuisinart® Smart Stick® Hand Blender lets users blend ingredients right in pots, pitchers, bowls, or the clear plastic beaker that's included. A powerful 200-watt motor operates with an easy one-touch control. Blends drinks, purées soup, mixes pancake and crêpe batters in seconds! Both stainless steel blending shaft and beaker are dishwasher-safe.

Price: $55.00

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Suchard Hot Chocolate Syrup, 8-Count T-Discs for Tassimo Coffeemakers (Pack of 2)

Suchard Hot Chocolate Syrup contain pre-measured ingredients for every hot beverage TASSIMO creates and comes in frustration free packaging.

Price: $13.98

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The Biggest Loser Ultimate Workout

The Biggest Loser: Ultimate Workout is an exercise simulation game for Xbox 360, based on the popular The Biggest Loser television series. Utilizing seamless physical player movements only possible with Kinect for Xbox 360, The Biggest Loser: Ultimate Workout is designed to evolve along with the player's exercise routine. Featuring the cast and trainers from the TV show, the game's 125+ exercises, 2-4 player support via Xbox LIVE, new challenges, customization and more the game provides a fun and healthy exercise outlet suitable for every member of the family, regardless of their weight, physical ability or age.

A Unique Biggest Loser Experience Via Kinect for Xbox 360

One of the leading interactive health and fitness video games is back with The Biggest Loser: Ultimate Workout, exclusively for Xbox 360. Utilizing the motion control abilities of Kinect for Xbox 360 (sold separately), The Biggest Loser: Ultimate Workout allows for a truly seamless and challenging workout that can be tailored to the evolving wants and needs of each player, all without ever picking up a controller. Hosted by Allison Sweeney and featuring the training talents of Bob Harper and Jillian Michaels, with this new fitness experience Xbox 360 players looking to lose a little weight, a lot of weight or maintain their current physique will are now able to enjoy more than 125 exercise moves in six different environments reminiscent of the TV show, including "The Biggest Loser" Ranch, "The Biggest Loser" Gym, "The Biggest Loser" Yoga Area and "The Biggest Loser" Boxing Ring.

The game's workouts include warm ups, cool downs, new cardio boxing, yoga, circuit training (upper body and lower body), as well as core exercises, and allows players to create a custom fitness program or choose from ten preset fitness programs such as Belly Buster and Boot Camp. Many of these exercises can be integrated with stability balls, resistance bands and free weights (sold separately). The Biggest: Ultimate Workout also features 50 all-new recipes from the Biggest Loser Cookbook to make the game an all-encompassing weight loss tool. Additional features include: 2-4 player support via Xbox LIVE, body analyzer functionality (auto scan), a video diary, character customization, new and refurbished challenges, diet and video tips and calorie counter and more.

Accept the challenge of the Ultimate Workout without the need for a controller.
View larger.

Kinect for Xbox 360

Previously known as Project Natal, the Kinect sensor allows you to perform the exercises built into The Biggest Loser: Ultimate workout in a true-to-life fashion that must be experienced to be believed. Easy to use and fun for everyone, Kinect utilizes revolutionary full-body tracking to put you in the center of the fun. After configuring itself by registering a range of point across your body, this amazing new technology allows Kinect to recognize and mirror your movements in the game, in effect making your body the controller as you sweat through the physical challenges of Ultimate workout. The sensor is compatible with every Xbox 360, features a color VGA motion camera (640x480 pixel resolution @30FPS), a depth camera (640x480 pixel resolution @30FPS) and an array of 4 microphones supporting single speaker voice recognition.

Key Game Features

• Personalized Training - Utilizing the amazing Kinect motion control sensors, take part in a fully dynamic workout program created to target your goals and which changes as you progress.


• Lose Weight, Gain Knowledge - Choose from preset workout programs for a quick, targeted workout.


• Feel the Burn - Work your entire body including upper body, core, cardio, yoga, and cardio boxing.


• Success in Numbers - Build an online community and compete in weekly challenges to see who really is The Biggest Loser.


• Just for You - Customize your diet with 50 new healthy recipes and track your caloric intake.


• Fitness Toolbox - Add in The Biggest Loser resistance bands, stability ball, or free weights to enhance your workout.


• Track Your Progress - Visually record yourself and track your journey in your own video diary.


• The Biggest Loser Club - The game includes a 30-day trial membership to The Biggest Loser Club, a $19.99 value.

Additional Screenshots

2-4 player support online. View larger.

Unique Kinect enabled events. View larger.

6 environments with 5 settings. View larger.

Preset& customizable options. View larger.

Price: $49.99

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Quiche Lorraine

Photography by Brett Stevens

Chives lend this classic quiche Lorraine a subtle onion flavour and a splash of colour.

200g piece speck (see note) 80g (2/3 cup) grated gruyère (see note) 3 eggs 250ml (1 cup) milk 330ml (1 1/3 cups) crème fraîche or pouring cream 2 tbs chopped chives Green salad and radishes, to serve 225g (1 1/2 cups) plain flour 110g butter, roughly chopped 1 egg, beaten 1 egg yolk, beaten

To make pastry, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Using a fork, whisk egg with 1 tbs iced water in a small bowl. With the motor running, add egg mixture to the food processor and process until mixture starts to form large clumps. Turn out onto a lightly floured surface, then knead very briefly until dough comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes for pastry to rest.

Preheat oven to 200C. Roll out dough on a floured sheet of baking paper to a 3mm-thick, 35cm round. Using a 33cm plate, trim pastry to a 33cm round.

Grease a 4.5cm deep, 25cm springform pan (see note). Gently roll the pastry around the rolling pin, then roll it into the pan. Lightly press pastry into pan and, if necessary, trim the edge using a small knife.

Line the pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes, then remove beans and paper. Brush pastry all over with egg yolk, then bake for a further 15 minutes or until light golden. Remove pastry from the oven and set aside to cool. Reduce oven to 170C.

Trim the rind from the speck, then cut into 5mm-thick slices. Cut slices into 5mm-thick, 2cm strips (lardons). Heat a large frying pan over medium heat. Add speck and cook, stirring, for 6 minutes or until light golden. Drain on paper towel.

Scatter speck over pastry shell, then scatter over the gruyère. Whisk eggs together in a large bowl, then add milk and crème fraîche, and whisk to combine. Season with salt and pepper, and stir in chives. Pour mixture into the pastry shell and bake for 45 minutes or until filling is set and light golden; it should still wobble slightly in the centre. If the filling has not set, return quiche to the oven and bake for a further 5 minutes. Cool for 10 minutes.

Slice into wedges and serve with green salad and radishes.

Speck, available from selected delis and butchers, is German-style smoked bacon. Substitute good-quality smoked streaky bacon. Gruyere is a firm yellow cow's-milk cheese that originates from Gruyeres in Switzerland. It's available from supermarkets and delis.

Many 25cm springform pans are actually marked and sold as 26cm pans, even though the base measures only 25cm. To be sure you’re using the right pan, it's best to measure it.

Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

MasterChef - November 2010, Page 114
Recipe by Leanne Kitchen

1 member has rated this recipe. Become a MasterChef at home with MasterChef Magazine.

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Teriyaki beef with vegetables

Tuck 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), cooked

Place 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 with delicious. magazine as we mark our 100th issue with a special bumper edition. Inside, you’ll find sensational menus from Jamie Oliver, Rick Stein, Curtis Stone and Valli Little. Plus, we uncover Sydney’s best summer dining, explore Madrid with Matt Preston, and count down our top 100 with foodies from around the country.

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Polenta squares

Photography by Rob Palmer

Polenta is great set into squares and pan-fried.

Melted butter, to grease 1.5L (6 cups) water 260g (1 1/2 cups) instant polenta (cornmeal) 40g butter 85g (1/2 cup) pitted green olives, chopped 70g (1 cup) finely grated parmesan 40g (1/4 cup) plain flour 60ml (1/4 cup) olive oil

Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease.

Bring the water to a simmer in a saucepan over medium heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring for 3-5 minutes or until the polenta is soft. Stir in the butter, olives and parmesan. Season with salt and pepper.

Pour the polenta into the prepared pan and smooth the surface. Set aside to cool. Cover and place in the fridge to set.

Cut the polenta into 6 pieces. Place the flour on a large plate and season with salt and pepper. Add the polenta and toss to coat. Shake off excess.

Heat the oil in a non-stick frying pan over medium heat. Add half the polenta pieces. Cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining polenta.

Good Taste - August 2009, Page 80
Recipe by Leanne Kitchen

2 members have rated this recipe. Grab your copy of our January issue for fresh and fabulous summer recipes; healthy gourmet salads for every occasion; fifteen easy meals for midweek; a festive brazilian barbecue menu; and an expert guide to ice-cream; plus a chance to WIN great prizes.
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Traditional Cookbook Combo

Vignettes including vintage Italian holiday recipes collected over the past 100 years. Traditions brought from Italy and perpetuated through generations, blended with cultural additions, fill these cookbooks with a rich heritage.

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Sugar-Free Recipes: Polenta | Submitted By: IDAJ

Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes. Amount Per Serving  Calories: 110 | Total Fat: 1.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 110

Total Fat: 1.1gCholesterol: 0mgSodium: 16mgTotal Carbs: 23.5g    Dietary Fiber: 2.2gProtein: 2.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Mar. 5, 2006 by KITLA    Hey! It works! Cool! I added chopped sun-dried tomatoes, a little of their oil, let it cool on plastic wrap, rolled it, tossed it in the fridge for a while then sliced it, fried it and used it with the morrocan chicken recipe from this site. Next time, I'll try parm & basil and put a nice red sauce over it. Thanks so much, this has added a nice starch to my side dish recipes and staples. Was this review helpful? [ YES ]
25 users found this review helpful Hey! It works! Cool! I added chopped sun-dried tomatoes, a little of their oil, let it cool...

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Super Foods: Tuna Pita Melts | Submitted By: GLORI B.

6 (6-inch) pitas2 (6 ounce) cans tuna, drained2 tablespoons mayonnaise2 tablespoons dill pickle relish1/2 teaspoon dried dill1/4 teaspoon salt1 large tomato, sliced into thin wedges1 cup shredded Cheddar cheesePreheat the oven to 400 degrees F (200 degrees C). Place the whole pita breads in a single layer on a baking sheet. Bake for 5 minutes, or until lightly toasted. In a medium bowl, mix together the tuna, mayonnaise, relish, dill and salt. Spread an equal amount of the tuna mixture onto each of the pita breads. Arrange tomato wedges over the tuna, and sprinkle with shredded Cheddar cheese. Bake for 5 minutes in the preheated oven, or until cheese has melted. Amount Per Serving  Calories: 362 | Total Fat: 12.5g | Cholesterol: 43mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 362

Total Fat: 12.5gCholesterol: 43mgSodium: 661mgTotal Carbs: 35.2g    Dietary Fiber: 1.8gProtein: 25.8g VIEW DETAILED NUTRITION
About: Nutrition Info

 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! 

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Ultimate Guide To Canning And Preserving - Killer Conversions!

Discover How You Can Start Canning And Preserving Your Own Food... With New Techniques That Make It Easy And The Old-Fashioned Secrets That Make Your Food Delicious! Learn how to make preserves, canning jars, jellies, jams and more! Top Notch Product!

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Free Recipe: Shrimp & Saffron Risotto

4 Servings
1.00 tb Olive oil
0.50 c Chopped onions
2.00 tb Minced shallots
2.00 tb Minced garlic
2.00 c Arborio rice
4.00 c Shrimp stock; infused with
3.00 Saffron threads
1.00 tb Unsalted butter
2.00 ts Salt
1.00 ts Freshly-ground white pepper
0.50 c Chopped green onions
0.50 c Peeled; seeded, chopped
-tomatoes
1.00 ts Emeril's Essence; see * Note
0.50 lb Peeled medium shrimp; tail
-off, halved
0.75 c Grated Parmigiano-Reggiano
-cheese; plus
0.25 c Grated Parmigiano-Reggiano
-cheese; for garnish
6.00 Fried spinach leaves

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.

In a saute pan, heat the olive oil. When the pan is smoking hot,
saute the onions, shallots and garlic for 1 minute. Using a wooden
spoon, stir in the rice and saute for 1 minute. Stir in butter and
1/2 cup of the stock at a time until all of the liquid is
incorporated, about 3 minutes. Season with salt and pepper. Fold in
the green onions and tomatoes. Season with Emeril's Essence and bring
up to boil, about 10 minutes. Fold in the shrimp and simmer for 2
minutes. Spoon the risotto into a shallow bowl. Garnish with fried
spinach leaves, Parmigiano-Reggiano cheese and Essence. This recipe
yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2318 broadcast 04-14-1997) 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

04-21-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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Truth About Restaurant Recipes Review

Restaurant recipes are rarely shared on the restaurant's website, you only need to know how to locate them. However, famous restaurant recipes are hard to come by because restaurants are very protective of their famous dishes and make them secret recipes. Famous recipes are offered to you, you merely need to know how to locate them.

All these dishes are restaurant customer-tested and customer-approved. Have you had an unforgettable meal at a restaurant and want to recreate it at home. There are a very few cloned restaurant recipes here now because some of you have asked for them. Nearly everyone of us has gone to a restaurant and had a meal that was so good that we wanted to know how to make that food at home whenever we wanted. Interest in finding restaurants online is growing at a staggering rate.

Did you ever wonder what the secrets of the "Chefs" that made all the famous restaurant dishes are? Sauce and gravy dishes from Real Restaurant Recipes are secret restaurant recipes for a variety of sauce; each is famous dishes to make at home. There are a plethora of books out there overly have copycat dishes of the famous top secret recipes. How can I learn to cook those famous restaurant dishes?

Cooking is also living proof that there is no shortcut to success. When you cook these famous restaurant recipes at home, you can replace less healthy ingredients for more healthy ingredients. Now whenever I cook, I will create my own meals and present it. Getting in the habit of eating at home is a difficult thing, but this can be made a little easier by learning how to cook your favorite restaurant dishes at home. Learning how to cook top secret restaurant meals is not really that difficult. People think that you need a cooking education or culinary arts degree to be able to cook these secret dishes. What better to exercise quality control over what you and your family shove into your mouths than by cooking your own meals. Still, the best reason for learning to cook remains this: because you can.

It is easy, it is simple, and it can give you a nice feeling of accomplishment, especially when others compliment you on how close to the real thing your copycat restaurant dishes are. Creating these dishes takes an enormous amount of testing, but perfect recipes are worth it. Famous restaurant dishes are made available to you, you just need to know how to find them. If you love eating out then you should visit my other pages where I give you restaurant recipes and reviews.

For an in-depth review of restaurant recipes visit Restaurant Recipes Review site. Feel free to distribute this article in any form as long as you include this resource box.

Free Recipe: Szechwan Hot & Sour Shrimp

3 Servings
1.00 lb Medium-size raw shrimp,
-shelled and deveined
1.00 tb Dry sherry
3.00 tb Salad oil
3.00 Cloves garlic, minced
1.50 tb Minced fresh ginger
0.25 ts Crushed red pepper
2.00 lg Stalks celery, cut in
0.50 Inch thick slices
0.50 c Sliced bamboo shoots
2.00 Whole green onions, thinly
-sliced
-Cooking sauce -
0.25 c Vinegar
2.00 tb Soy sauce
5.00 ts Sugar
2.00 ts Cornstarch

Toss shrimp with sherry. Prepare cooking sauce by combining all
ingredients and set aside. Heat a wok or wide frying pan over high
heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic, ginger and red pepper. Stir once, add shrimp and
stir-fry until they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and
stir-fry for one minute. Stir cooking sauce, then add to pan along
with shrimp and green onion. Cook, stirring, until sauce bubbles and
thickens.

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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.

Christmas in Spain is quite a treat - the action gears up in mid-December and doesn't stop until January 6. There is the giant multi-billion euro lottery, splendid nativity scenes, lots of great food and one of the biggest New Year's Eve celebrations you are likely to see. As is the case throughout most of the Western world, Christmas first starts to rear its ugly head earlier and earlier each year. Traditional sweets such as turron and marzipan appeared in supermarkets in late October. However, apart from this, little takes place until December.

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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.

Read more...

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Trump America's Top Popular Restaurants

The average American family eats out 3 or more times each week. Considering the amount of money it costs for a decent meal these days, this can easily translate into hundreds of dollars spent on food each month at the bare minimum!

Of course, there's nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more... And, we all love to eat out occasionally, but what if you could:

· Cook these killer dishes "on demand", from your very own kitchen whenever you felt like it.

· Make ANYONE, your friends or family go all wild and gaga over your food at the next bash, party or gathering.

· Save Money - Just imagine the sheer amount of cash you will be able to save just by cooking these dishes yourself at home. If you just prepare these meals once per week, you will save well over $180 each month at the bare minimum. Not to mention the satisfaction you'll get when people find out you made these famous dishes from your own kitchen.

· Become a Master Chef...No Training required.

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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.

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Thomas Corner Eatery

Kick-start: The charcoal grilled octopus – a flourish of flavour and colour.

Cooling backdrop: The fern wall.

This casually smart newcomer is hitting all the right notes in Noosa. Margie Fraser writes.

The menu at Thomas Corner Eatery promises honest and intelligent food with no frills, froths or fancy garnishes. It doesn't lie. Chef-owner David Rayner's newest baby on the Noosaville riverfront strip channels all the cruisy informality of a beach holiday. If you appreciated David's earlier work at nearby River House (now River Cottage), you won't be disappointed here.

Being in Noosa, where establishments can sometimes verge on the too-posh to feel properly sand-side, we wonder if our footwear (of rubber thongs) will be considered a little gauche.

We shouldn't have worried. The wait staff, in crisp black shorts or jeans, white shirts and bright turquoise aprons, accept our scruffy post-surf appearance without as much as a raised eyebrow, and offer us the run of the restaurant.

As its name suggests, Thomas Corner Eatery sits on the corner of Thomas St and the main riverside boulevard of Gympie Tce. At noon on Sunday the whole place is hopping. The sparkling river is equally alive with colourful spinnakers in full billow. Given the outlook, we naturally opt for the dress circle position of a shaded deck raised a few steps above the corner. Bare concrete tables are set with fresh herbs in terracotta pots and clusters of folded cloth napkins harbouring cutlery sit in wait.

Venturing upstairs and inside later, we find other appealing spots, each with its own distinct charm - a private table tucked away in a corner of the veranda has banquettes along its sides and a lovely lush wall of ferns and creepers. Another outdoor room sports chic bar tables and stools, while inside a refectory-style timber table is located to catch the action in the open kitchen.

Dinners and Sunday lunches offer the same menu. Brunch is served daily to noon. On other days lunch incorporates the zesty starters menu, with the addition of sandwiches and quiche. But today is the sabbath and we're going all out with the full choice of starters, as well as the offals/pasta/slow roasted course and a hefty range of grills, sides and accompaniments.

My Moreton Bay bug comes with juicy chunks of watermelon and rockmelon, whole mint leaves, lemon flake (sea salt crystals coloured and flavoured with citrus that explode delightfully on the tongue) and droplets of limoncello. It's an honest, tangy dish that relies on the freshness of its components and does it well.

The charcoal grilled octopus across the table is a more punchy combination in terms of flavour and colour. Large sections of tentacle leave nothing to the imagination, and bed down with roasted chilli tomatoes, olives and Bangalow pork sausage. It's a powerful, gutsy dish.

Kumeu River (NZ) chardonnay and pinot noir comes by the glass from a comprehensive and interesting list. It arrives in beakers, the sort found in chemistry labs, with the requisite measurements clearly marked along the side.

Maybe it's because wine by the glass here is sold in three different measures: 150ml, 250ml and 500ml. David picked up the idea in New York. I appreciate the nod to style, but am a bit of a stickler for seeing the bottle at the table.

Mains from the grill arrive sans embellishments - the yellowtail kingfish is superbly succulent, and provides a good excuse to order a side of hot buttered chat potatoes.

We waver between adding the caper and cornichon mayonnaise or soy, citrus green shallot and ginger dressing, but in the end the main protein event is perfect without. My strips of slow-roasted wagyu are arranged on the plate in big luscious curls, topped with aromatic horseradish, warm potato crisps and fresh shaved relish. Tiny mizuna leaves add delicacy.

We haven't left room for dessert but do manage a platter of local cheeses. Oh, and just a little lime curd-filled madeleine also finds its way to the table alongside a glass of Louisa sticky from Bendigo.

Thomas Corner hits just the right note in this laid-back playground of sybarites and surfers.

taste's new reviewer, Margie Fraser, specialises in writing about food, art, architecture, design and travel. She is the Brisbane editor of Vogue Living, Houses and Artichoke magazines and is a regular restaurant reviewer for The Courier-Mail Queensland Food & Wine Guide.

The food: 15/20
The staff: 8/10
The drink: 3/5
The X-factor: 3/5
The value: 8/10

The total out of 50 - 37

Address: 1/201 Gympie Tce, Noosaville; ph 07 5470 2224
Food: Modern Australian
Drink: Licensed
Hours: 10.30am-close; seven days
Chef: David Rayner
Owners: David Rayner and Belinda Frew
Wheelchair access: Yes, including toilet facilities
Price guide: Entrees: $18-$22; Mains: $28-$31; Desserts: $13

Snapshot: Emphasis on high-quality, fresh produce presented in a relaxed, informal way to match the beach and holiday setting.

Information in this article is correct as of 21 December 2010.

Taste.com.au - The Courier-Mail - December 2010, Page 9

Margie Fraser

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