Posts Tagged ‘recipes’

How To Use Dairy Produce: Part 4 – Eggs (cont).

April 28th, 2010

Preparation Of Basic Foods: Dairy Produce.

Eggs: Part II

Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Break an egg into a cup, inspect and pour into boiling water. Reduce the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a shallow pan. Heat the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.

Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked Eggs: lightly grease an oven-proof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set to your liking.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per serving; beat lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan back and roll the omelette up. Serve straight away on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.

Baked Custard: proceed as above but then pour the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on removal.

Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be put in the base of the pastry case first, if preferred.

If you would like to learn more about food in general or Traditional Welsh Recipes in particular, please pop along to http://welsh-recipes.the-real-way.com/ Get a totally unique version of this article from our article submission service

Cooking And Preparing Food

April 20th, 2010

With a world population in excess of six billion people, we are all becoming increasingly aware that food is a scarce resource. Traditionally, people have not seen food as a resource, but more of a birthright. However, the populations of many Third World countries are forced to be more pragmatic.

We in the West are constantly bombarded by implorations for donations by charities and I think that many people are getting a bit weary of it. I also think that people are suspicious of the charity workers’ operating cost and costs, especially after the MPs’ expenses scandal in the UK. So, what can you do, if you want to make some sort of contribution?

I think that the best thing one can do is not to squander food. Not squandering or wasting food will reduce the amount you have to buy, which will leave more on the supermarket shelves. This will increase supply, which will reduce prices. Therefore, by not buying so much food, you will be saving money and reducing the cost of what you do purchase. Can not be bad, can it?

So, here are a few of my favourite money-saving tips.

Funnel – I have bought a few funnels in my time, but they always seemed to have fallen to the back of the cupboard when I needed one. I do not buy them anymore. As an alternative, I cut the top 9″ off the top of a plastic cola bottle. When I am done with it, I throw it away, particularly if I used it for pouring oil.

Microwave – sometimes, when you open the microwave oven door, a whiff of the last meal comes out. Instead of spending money on sprays or what-not, put a slice of lemon in a saucer of water and microwave it for three minutes after every time you use it.

Cabbage – boiling cabbage really smells! However, there are three ways of hiding the smell without using air freshener. The first way is to put a slice of lemon in the cabbage water as it cooks. The second way is to boil a small pan of vinegar next to the cooking cabbage and the third is to place a sieve over the cooking cabbage and put a round of stale bread in it. These techniques work because the lemon cancels the smell of the cabbage as does the vinegar and the stale bread absorbs the smell.

Fish Fingers – it is not nice to have smelly fingers after preparing fish, onions or garlic. As an alternative to washing and washing your hands, rub a little lemon juice on them and rinse for immediate relief.

Sponge – a tablespoon of hot water whisked into a sponge mixture at the last minute will really enhance the rise and the texture of the cake.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the crock pots by Rival. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

Owen Jones, the writer of this article, writes on many subjects, but is currently involved with researching the crock pots by Rival. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

Can You Fast For Fitness?

April 20th, 2010

A lot of people do not understand their bodies. That much is clear because they believe that fasting will help them become fitter. They feel certain that their bodies will feed off their surplus fat and that they will lose weight as a result. They also seem to imagine that they will automatically end up with more muscle, just in the right places too. Some take up fasting for fitness because they believe that it will purge them of the toxins in their bodies.

Another belief that these fasters have is that they are will be able to flush out all of the toxins in their bodies by drinking plenty of water at the same time as not eating food. Even if this is true, it would be a long procedure that would mean that you would have to fast for at least five to seven days though in order to conclude the detox process, although it is still not clear scientifically whether fasting is the right approach for those that desire fitness.

There are many other paths to fitness that do work well though. For instance, you can cut back the amount of food that you consume. Cutting back is not fasting, it is dieting and it is not only far more effectual, it is also far less painful. This, combined with drinking plenty of water and increasing your level of physical exercise will help you to become fitter.

If you drink a lot of soda like cola or lemonade, which are full of sugar, like a lot of kids do, or lots of cups of sugared tea or coffee, like a lot of adults do, then just exchanging those drinks for water or weak tea will help you lose weight fairly quickly even if you do not make any other alterations to your diet or your level of exercise.

It is also possible to damage your body if you take on on a strenuous exercise regime only relying on body fat to keep you going. Your body almost certainly will not be able to supply enough energy to fuel such a change, because your metabolism will be too low.

Someone going about it in this way, can become very weak and dizzy. It is not a good idea to run the risk of injury because you have not given your body all the energy it requires to complete the tasks you are requiring it to perform.

It is best to consult a doctor before you make any alterations to either your diet or your fitness program. Confer with your doctor about your thoughts on fasting and fitness. They will be able to tell you whether they think it is something you can try or whether it is just too risky.

Fasting is all right if you have do it for religious purposes, but do not attempt much physical exertion. Ask a Muslim how he or she feels during Ramadan! Fasting for long periods can lead to high blood pressure and even liver damage. So, be very wary before attempting to starve yourself fit, there are much better ways.

Owen Jones, the writer of this piece, writes on many topics, but is currently involved with losing weight quickly. If you have an interest in losing weight, too, please go over to our website now at Why Can’t I Lose Weight?

categories: diet,health,fitness,exercise,cardio,advice,family,men’s issues,women’s issues,recipes,supplements,nutrition,outdoors,other

Restaurant Food Right From Home

April 18th, 2010

Famous restaurant recipes are available to you, you simply need to know how to find them. Which means that you can make your favorite restaurant cuisine from your favorite eating place, in your home. This helps to cut the cost down enormously, which can also help you to cut down on your budget.

However, you will not feel deprived due to the fact that you will still get to eat your favorite foods. You can find these recipes offered right on the web by using one of the recipe databases. First you need to find one, type in the name of the restaurant and the recipe name, and then you will be in your kitchen cooking up all your favorite recipes.

Now, if you are trying to locate other recipes, you can find plenty of the best restaurants who will provide their versions. If you want a great burger and large portion of French fries, why settle for anything less than that? Is there anything better than a home made American apple pie? Of course, if you take a scoop of vanilla ice cream on top!

If you would like to find many of these American recipe dishes the great news is that there are a lot of databases on the web that offer them. Choose from meats, seafood, pasta dishes, and vegetables. There are even desserts available. You can find a lot of recipes that are in this tradition as well.

Finding these recipes also goes for Mexican foods. One of the smartest things you can do when it comes to this type of food is to find a delicious spice blend that just shout’s out Mexican! There are a lot of different types out there that you can easily pick up, bring home and apply in your dishes to recreate a restaurant recipe or to assist you in coming up with that recipe that you remember your grandmother preparing when you were still growing up. You can locate recipes to help you create these recipes as well.

Because, it is very pricey to go to a restaurant for a meal. And the more in your group, the more preposterous the prices are. Yet, for many people, there is often a craving for that particular plate or that certain dessert.

If you are one of those individuals that has this issue, not a problem anymore. There are plenty of Internet recipe communities where you can go to, to lookup the best restaurant secret recipes out there to entice your taste buds at home.

To find cheesecake factory recipes, visit my website about the cheesecake factory recipes.

Mardi Gras Cooking

April 11th, 2010

Mardi Gras is a special time of the year down in Cajun Country. Even if you don’t live down in New Orleans you can still rejoice in some of the fun and revelry associated with Mardi Gras by throwing a grand old meal worthy of King Rex himself.

The trick about bringing Mardi Gras to the Midwest or wherever you may be, is to always have the mindset that makes Mardi Gras such fun and an enjoyable event for people from all over the world. If that doesn’t work a bowl or two of gumbo topped off with some Mardi Gras music should do the trick quite nicely.

Seriously though, part of the appeal and intrigue of Mardi Gras and the city of New Orleans is the food that has made this city almost as famous as its ability to party. If you are considering what to cook to bring the spirit of Mardi Gras into your home, try any of the traditional favorites. If ingredients prove difficult to come by you might want to add a little rice, a little spice, and a lot of hot sauces to your favorite family meal.

Those who live in New Orleans often use rice to stretch the food. Rice is filling and is cost effective. This makes rice a great foundation of a meal for many of the families of New Orleans many of whom have been pretty poor by tradition.

Rice is used in all manner of dishes from gumbo to red beans and jambalaya and many dishes in between. It is probably the one staple of Cajun cooking that you will find everywhere you go.

Otherwise there are wide variances in cuisine according to cost and culture (although the more expensive foods are normally considered Creole rather than Cajun. Sort of a city cousin – country cousin type relationship between the cuisines).

Spices are prevalent in these dishes for much the same reason that rice is. They have traditionally been an inexpensive method of seasoning food that would otherwise be quite bland. Expect to find plenty of spices and some heat in most traditional Cajun dishes throughout the city. Some restaurants that cater to tourists have slightly watered down versions of local favorites.

If you want to eat something with a little less kick, a po-boy or muffaletta might be what you are looking for. These sandwiches are more than a little deceiving in appearance because they are very filling. French fries are still a Cajun favorite, although we also have a popular dish called fried sweet potatoes.

You can find recipes for all of these online quite easily though you will probably have trouble finding the ideal bread for a po boy anywhere outside the Crescent City. There is a unique “chewiness” to the flawless po boy bread that may be copied in other places but not equaled anywhere in the country.

For the perfect finish to your Cajun meal you should make a point of buying some chicory coffee. This is easily done via the Cafe du Monde website if your local coffee shop doesn’t have any. Historically, chicory was added to coffee and often used instead of coffee because it was much cheaper.

This meant it could make the more expensive coffee beans go further and yet deliver a similar taste and texture with that hint of chicory. It’s a somewhat unique flavor and for many people is synonymous with the city itself.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the crock pots by Rival. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

How To Initiate Natural Weight Loss

April 10th, 2010

The most famous or notorious country in the world for overweight and obese people is the United States of America. Regrettably, it has become one of the things that tourists first talk about, when they get back from a holiday in the USA.

For instance, my father was a Second World War teenager and had always wanted to go to America. It was the first thing he did when he retired. Three months travelling wherever he could think of by bus and when he came back he was full of tales about whom he had met and what he had seen. but he could not hide his amazement about how many really fat people there were there.

I believe the organizations who say that this is largely to do with Americans’ love of hamburgers, pizzas and doughnuts; foodstuffs that have only recently become popular in Europe. Great Britain was the first country to follow the American way, as you would imagine, because it was easier for the advertisers, both countries speaking English.

Sure enough, Britons are becoming obese at an disturbing rate too. Those adverts and trends are also visible in mainland Europe, but at least there are enough warnings now. Anybody who falls for into the junk food trap these days, only has himself to blame. We have been warned.

I now travel a lot in Asia and it is a crying shame to see rehashes of old adverts promoting junk food. For example, Thai food is one of the best in the world, yet Knorr is trying to persuade family cooks that they do not have time to make sauces or soups; that they should tip the salty contents of one of their boxes into boiling water and that nobody would know.

I can assure you that they would know where I live. However, firms like Knorr know, that if they can sabotage one generation then they have won. Likewise with McDonald’s, get one generation of parents to take their children there every week and it becomes a family tradition. Bang! They are in!

I saw it happen in the UK and it is so hard to see it happening in Asia too.

If you want to know the secret of losing weight naturally, I will tell you. The best of all methods is to only eat food that you have prepared yourself. There you are, easy! Or at least easily said. We can moderate that rule if necessary, to include food that has been prepared by people with your interests at heart, people who love you. You can also include good quality restaurants, but that is just about the limit.

Do not eat potato crisps or chips, shop-bought biscuits, cakes, pies, pasties, hamburgers or sandwiches. If you yearn for that stuff, then get up and cook it yourself! This is how to lose weight naturally. It is called eating well and people used to do it naturally because in those days, there were no fast food stores and people took home made sandwiches and salads to work or school.

Owen Jones, the writer of this piece, writes on many topics, but is currently involved with how to lose weight online. If you have an interest in losing weight too, please go over to our website now at Why Can’t I Lose Weight?

The Traditional Use Of Dairy Produce: Part 2 – Cheese

April 4th, 2010

The Basic Preparation Food: Dairy Products.

CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it’s done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world’s Cheddar cheese now comes from the USA and Canada.

The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered ‘concentrated milk’ and stored as such.

Many people say that cheese must not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of suspending it from a hook in muslin in a cool, breezy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often presented after or instead of the dessert. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be scattered on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its molecular structure. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein mixture, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

For the best gourmet Traditional Welsh Recipes, go along to our website at http://welsh-recipes.the-real-way.com/ Click here to get your own unique version of this article with free reprint rights.

categories: recipes,cooking,gourmet,celtic,tradition,food,kitchen,wales,diet,dieting,eating out,DIY,entertainment,other

The Rapid Weight Loss Con

April 2nd, 2010

It is a good idea to set yourself targets, if you want to achieve a goal. However, there is a right way and a wrong way to go about this. For instance, if you are a size 14 and you spend a fair bit of money on some beautiful size 8 dresses as motivation, you will probably feel quite cheesed off if you are not wearing them a month later.

It is not a good idea to make yourself feel awful, so the right way to have done this would have been to set smaller, more easily attainable, less expensive goals. A consequence of disappointing yourself like that could be depression or / and desperation and desperation to meet your targets can lead to stupid decisions.

Foolish decisions like following a fad diet, because it promises you rapid weight loss. There is no such thing as sustainable rapid weight loss without a change of lifestyle. Yes, you can go for surgery and have lumps cut off yourself or you can pump yourself full of diuretics and squeeze the water out of yourself, but the weight will come back, unless you change the way you live.

Any diet that promises rapid weight loss without recommending a healthier, more active lifestyle is doubtful. Many of these kinds of diet are fad diets. The organizers of these diets are only interested in selling you magic potion drinks or powders as meal substitutes. I have even seen one company selling magnetic earrings which were ‘guaranteed’ to make you lose weight, if you dieted and did more exercise!

Of course you will lose weight if you diet and exercise, but carrying the earrings around with you is not helping. It just adds to the depression when you read in the newspaper that the guru you have been following is outed as a charlatan.

Here are a few tell-tale signs to help you spot a phony diet:

Any diet that tells you to miss meals should start red lights flashing. If you stop eating, you are reducing the number of calories you are eating, so you can expect to lose weight. That is not rocket science. You do not need to pay for advice like that.

However, this approach does not necessarily work either. If you miss a meal, your blood/sugar levels will drop and that has different consequences for different people, but none of them are advantageous. It will also increase the likelihood that you will overeat at the next meal. It would be better to eat a salad, an apple or a banana instead.

Any weight loss program that says you can lose weight without exercising or without dieting is definitely dodgy too, because exercise is necessary for good blood circulation and metabolism, which are vital to your losing weight and living healthily.

However, exercise alone will not guarantee good health, you have to diet too. In this context ‘dieting’ just means eating healthily.

You do not have to wear anything special to lose weight either. Electric vibrating belts, magnetic earrings, sweat-inducing cummerbunds and the like, do not work. Full stop. They do not work and in a similar vein, powder and liquid substitutes are not worth it either. Get a liquidizer and make your own or just eat properly.

Owen Jones, the writer of this piece, writes on many topics, but is currently involved with losing weight quicklys. If you have an interest in losing weight too, please go over to our website now at Why Can’t I Lose Weight?

Eating Out From Your Kitchen

April 2nd, 2010

Secret restaurant recipes are offered to you, you merely need to know where to locate them. That means that you can make your favorite foods from your favorite dining area, your kitchen table. This helps to cut the price down a lot, which can also help you to trim your expenses.

However, you wont feel deprived due to the fact that you still get to have your favorite foods. You can find many of these recipes offered right on the web through many of the recipe databases. First you need to locate one, type in the restaurant name and the name of the recipe, and then you will be in your own kitchen cooking up these dishes.

Now, if you are trying to locate other recipes, you can find plenty of the best restaurants who will provide their versions. If you want a great burger and large portion of French fries, why settle for anything less than that? Is there anything better than a home made American apple pie? Of course, if you take a scoop of vanilla ice cream on top!

If think that this sounds good, you can find many of these American recipe dishes the good news is that there are loads of database membership sites on the Internet that offer these recipes. You can choose from meats, seafood, pasta dishes, and vegetables. Even recipes for your favorite desserts are available. You can find restaurant recipes that are in this tradition as well.

Finding these recipes also goes for spicy Mexican foods. One of the best things you can do when it comes to this type of cuisine is to find a delicious spice blend that just shout’s out Mexican! There are many out there that you can easily pick up, bring home and use in your dishes to recreate a restaurant recipe or to assist you in coming up with that old recipe that you remember your grandmother preparing when you were growing up. You can locate recipes to help you prepare these recipes as well.

Because, it is very pricey to go to a restaurant for a meal. And the more in your group, the more preposterous the prices are. Yet, for many people, there is often a craving for that particular plate or that certain dessert.

You might be one of those people that has this problem, don’t worry. There are loads of Internet recipe websites where you can go to, to search for the best restaurant secret recipes out there to tempt your taste buds in your own kitchen.

Are you looking for cheesecake factory recipes? Come view our website about restaurant recipes where you can get recipes from all your favorite restaurants.

Cooking Food

March 29th, 2010

Everybody likes a meal correctly cooked. The evidence of this, if it needs proving, is that members of religious orders like monks often have to eat dreary food like porridge, gruel and unleaven bread for atonement.

I would like to share a few tips with you to help you get the most out of your food.

Chicken Tarragon – I love chicken tarragon, but this is my preferred version. Take: 1 chicken; .25 teaspoon of chopped onions; 1 heaped tablespoon of dried tarragon (double of fresh); brown stock or Bovril and water, cream, flour and salt.

Roast the chicken, carve it and put in a plate. Pour off the fat and make a gravy with it, the salt and the flour. Bulk the gravy up with the stock or Bovril and water. Add the tarragon and cream and cook for a minute or two. Serve with the gravy already poured over the chicken or serve the gravy separately. Add your favourite vegetables. This recipe will serve four.

Chicken Left-Overs – if you are unsure what to do with left over chicken, you could do worse than try this recipe.

Chop the chicken up small and mix it with sliced avocado. Cover with mayonnaise and sprinkle with crumbled, fried, crispy bacon. If this sounds good to you, take it from me that it tastes even better.

Apple Sauce – if you like apple sauce with your pork, bake a couple of cooking apples beside your joint of pork. Prepare and core them just as you would as if you were going to prepare them normally. Sprinkle with sugar, if you like. Then, run a knife tip around them, so that they will puff upwards, but still retain their shape. Gorgeous.

Sauces – if you cannot get the sauce right, just strain it and do not tell anyone. Nobody will know the difference and what are strainers for if not straining?

Soups And Stews – if you find that you have added too much salt to a soup or stew at the last moment, do not worry. Put a cube of sugar in a large spoon and lower it into the liquid for twenty seconds. It will absorb the excess salt. If you have longer, and it is fitting, add a diced potato and it will absorb the salt too.

Pie Crust – if you need a fast, yet flexible topping for a savoury pie like chicken or beef, leave the pastry off. Take a large bag of crisps; pop the bag to let the air out and scrunch it up until the crisps are but crumbs. Pour this over your pie before you bake it. It is odd but you can carry out trials with different flavoured crisps.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the Rival Versaware crock pots. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots