Saturday, December 17, 2011

Wedding Cake is an Important Part of Wedding Ceremony

 Wedding cakes are considered to be auspicious for the ceremony. The cutting of the wedding cake is a very important tradition which has been followed since many years. You can go in for the cakes that would help you to get some exciting flavors for the wedding. It is considered very auspicious and lucky to cut the cake and feed it to each other. In the search for a beautiful wedding cake, you have to visit various websites and find out different varieties of wedding cakes. You check out the local bakeries in your area to get some designs and shapes of wedding cakes that are available.

It is up to the personal preferences of the couple either to order a cake or bake their own wedding cake.  You can take the help of the wedding planner or the baker who would make the task of selection of the cake easier.  You even refer to the various pictures of the wedding cakes that are available on various websites or recipe books You can select the best one among them. It would help you to choose the best wedding cake for the ceremony. Select the cake that would suit your requirements. You can even go in for a suitable color and shape that would complement well with the theme of the wedding.

You can even go in for baking your own cake; take help from someone who is experienced. You can select a recipe for the cake. Select a simple recipe that would be very easy to bake. Once the recipe is selected, you can practice baking the cake.In case you have decided to cut down the expenses, then you can go in for a simple cake and decorate it. Another alternative is to bring a dummy cake or rent a cake for the ceremony. You can use it for the cake cutting ceremony and return it. You can distribute cup cakes or sheet cakes of similar color and flavor to the guests.

You can even built a particular shape or design using individual cakes. This would help to prevent the wastage of the cakes. There is a major advantage of using this alternative because it would give a variety.The guests can go in for their favorite flavor and hence you won't have to disappoint any of the guests present for the occasion. The cakes which would be left can be easily taken home. You can prepare different designs using these cakes of different colors and shapes.These would make the cake innovative. You can decorate the cake stand. This will help your cake to stand out and would draw attention of all the people present for the ceremony.

Article source

Wednesday, December 14, 2011

Classic Fried Eggplant Sandwiches

Three 12-oz eggplants, 1 lb thinly sliced 
mozzarella, 2 eggs, 1/2 cup sliced stuffed
olive, 1/2 cup flour, 1-1 1/2 cups bread 
crumbs, pinches oregano, salt, oil for frying.

  To make a classic fried eggplant peel the eggplant, trim the ends, and cut lengthwise into 1/2-inch thick slices.Sprinkle generously with salt and let stand for an hour on paper towels to drain off the bitter juices.dry well between additional paper towels. Cover half the eggplant slices with slices of mozzarella, sprinkle with olive and a little oregano, and cover with remaining slices of eggplant, 

  Pressing the edges firmly together. Dip the sandwiches first in flour, then in egg, beaten with a little salt, and finally in bread crumbs. Fry a few at a time in 1/2 inch hot oil until golden brown on both sides, draining on paper towels. and enjoy the classic eggplant sandwich.

Yield: 4 serving 
Time needed 1 hour 20 minutes  

Tuesday, December 13, 2011

Tomato Souffle Italian Special

2 lb ripe tomatoes, 1 cup flour, 13 tablespoon butter, 
4 eggs, separated, 1/2 tablespoons sugar, 1 bay leaf,
3 cups milk, a few pinches nutmeg, salt, pepper.

   Wash the tomatoes. Drop them in boiling water for a moment, then peel and seed (1). Force through a sieve or food mill (2) and put the puree into a pot. Add the bay leaf and sugar (3). Reduce the sauce, stirring constantly until it begins to thicken (4). Now prepare the bechamel sauce: melt the butter (except for 1 tablespoon) in a saucepan, add the flour, and let it cook a moment. 

  Add salt and pepper and the hot milk. let the sauce boil for a few minutes. then add the reduce tomato sauce (5), first removing the bay leaf. Off the heat, add the egg yolks, one at a time (6), mix well, and season with nutmeg. Beat the egg whites till stiff, then fold them gently into the cooled sauce (7), stirring up from the bottom to the top (8). Butter a 2 quart souffle mold and lightly flour the interior. 

  Pour in the mixture (9) to within 1/2 inch of the rim. Smooth the top, place in a bain-marie, and put in the oven. Bake at 350 degree for about 40-50 minutes, or until slightly puffed. A cake needle inserted in the center should come out clean. Serve immediately (it is important to carry it to the table while it is still hot and puffy). it makes an elegant hot antipasto or first course.

Yield: 4-6 Servings 
Time needed    

Monday, December 12, 2011

Crispy Salad For Good Health

1 head leaf lettuce, 1 head romaine lettuce,
3 drained anchovy fillets, 3 tablespoons chopped
parsley, 6 slices white bread, about 1 cup olive oil,
1-2 tablespoons red wine vinegar, salt.

   Using a grater, shred the cheese (1). Trim and wash the lettuce, dry the leaves well, rear them into pieces with your hands, and place in a large salad bowl (2). in a small bowl, combine a pinch of salt, 3 tablespoon olive oil, the chopped parsley, and the vinegar (3). Mix well until the dressing is very thick and thoroughly blended (4).

   Remove the crusts from the bread (5) and cut bread into strips, then into cubes (6). Saute the bread in remaining oil, heated to the verge of smoking, and drain when nicely browned and crisp (7). Add the cheese (8), croutons (9), and anchovies to the salad and toss with the parsley dressing (10).

Yield: 4 servings
Time needed 1/2 hours 

Sunday, December 11, 2011

Most Classical Russian Salad

8 oz potatoes, 6 oz string beans, 6 oz carrots,
6 oz shelled peas, 2 oz assorted marinated
vegetables, 2 egg yolks, 2 tablespoons fresh lemon juice,
about 1 1/4 cups olive oil, freshly ground pepper, salt.

   Clean all the vegetables and boil them in salted water until tender, for make perfect classical Russian salad adding the vegetables that need a longer cooking time to the pot first, Drain well. cut the potatoes and carrots into cubes and the string beans (1) and marinated vegetables in to small  pieces.

 Place the egg yolks in a bowl 1 teaspoon of the lemon juice and a pinch of salt and pepper and beat with a whisk until thick. Beating constantly, add the oil a drop a time. When the mayonnaise becomes too thick to beat, add a few drop of the remaining lemon juice (2). Continue adding the oil and lemon juice alternately until you have used them all up.Place all the vegetables in a bowl and mix in the mayonnaise (3). Mound the salad on a serving dish covered with lettuce leaves (4). you may also add diced chicken, fish, ham, or tongue to the salad.

Yield: 4 Servings 
Time: needed: about 1 hour 

Saturday, December 10, 2011

How To Make Classic Spinach And Potato Casserole

1 3/4 lb spinach, 1 lb baking potatoes, 1 cup milk,
4 oz slivered fontina 1/2 cup grated parmesan cheese,
5 tablespoons butter, salt.

   Trim the spinach. Wash in cold water, drain, but do not dry. place in a large pot and cook, without adding more water, until wilted . Drain well, let cool, squeeze out the excess water and force through a sieve or food mill (1). Dice bacon and saute in 2 tablespoons butter. add spinach  (2) and cook for a few minutes. Boil unpeeled potatoes in salted water.
 Let cool, then peel and slice. grease the insides of a baking dish. pour on 1/3 cup of the milk and add a layer of potatoes (3), then a layer of spinach (4), and same of the fontina (5). sprinkle with parmesan. Alternate layers potatoes, spinach, and fontina, finishing with fontina and parmesan (6). Spoon remaining milk over the top and dot with remaining butter. Bake at 400o, until bubbling hot.

Yield: 4 6 servings 
Time needed 1 1/2 hours 

Friday, December 9, 2011

Spaghetti With Clams

2 lb very fresh steamer clams, 1 lb spaghetti, 
1 1/4 lb very ripe fresh tomatoes, 2 cloves
crushed garlic, 3 tablespoons olive oil, salt,
pepper, handful coarsely chopped parsley.

Wash the clams very thoroughly under running water and place in a large pan over high heat. As soon as they Open, drain and remove about two-third of the clams from the shell, leaving the remainder attached. Strain the clams broth in the pan through cheesecloth.
   In a small casserole heat the oil, add the crushed garlic, and brown lightly. add the clams juice and reduce on a hot flame until just a few tablespoons remain, scald the tomatoes for a moment in boiling water, then peel. slice in half, squeeze out the seeds, and cut into pieces. add the tomatoes to the reduced clams juice, season with a little freshly ground pepper and a small pinch of salt, and simmer the sauce for 10-15 minutes.
   Now add the clams (including those on the half shell ) and simmer for a few more minutes. Cook the spaghetti, drain, and cover with the clam sauce and the chopped parsley.

Yield: 4 servings
Time needed 1 hours 

Top Class Fried Squid

 2 lb squid, 1/2 cup flour
 oil for frying, lemon, salt.

Remove the long thin cartilaginous bone for the body of each squid (1), detach the tentacles (2), and squeeze out the viscera.
 peel off the thin dark skin (3), open the cluster of tentacles by pressing lightly upwards with your fingers (4). clean remaining squid in the same manner (5). cut the bodies into rings using a large sharp knife (6). wash and dry the rings carefully in a dish cloth (7).
 place the squid on a large sieve, cover with flour, and shake lightly to dust the rings evenly (8), letting any excess flour fall on the table. heat 1 inch oil in a large pan and fry the squid a few pieces at a time until golden. be careful not to cook squid too much or it will become hard and rubbery.drain on a sheet of absorbent paper (9), and sprinkle with salt (10). serve at once with lemon wedges.

Yield: 4 servings
Time needed: 1/2 hours

Thursday, December 1, 2011

Potato Pancake Casserole

1 lb all purpose or baking potatoes,
1 cup flour, 4 eggs, 2 tablespoons butter, 2/3 cup grated parmesan,
1 1/2-cup tomato sauce, 2-8 tablespoons milk, salt, pepper.

Boil the potatoes in salted water until tender, then peel and mash. Mix in a bowl with the flour (1), eggs, salt,and pepper. Add enough milk to make a thick but pourable batter(2).Melt the butter in a 6 inch skillet and pour in a large spoonful of the batter. Tilt the pan to spread the batter thinly.Cook until brown on one side, then turn and brown the other. Make the rest of the pancake in the same way (3). Generously butter a baking dish and stack the pancakes, alternating with boiling hot tomato sauce (4) and cheese. sprinkle the top with cheese and place in a 400o oven for 15 to 20 minutes. serve at once.

Yield: 4 serving 
Time need: 1 hour 

Wednesday, November 23, 2011

Marinated Mackerel Fillets

8 mackerel fillets, 3oz chopped pitted black olive,
4 lemons, 1 bay leaf, 2 tablespoons soft butter,
pinch marjoram, 1/4 cup dry white wine, 
2 tablespoons olive oil, salt, pepper.

In a bowl mix the juice of the four lemons, oil, white wine, bay leaf, and a pinch each of salt and pepper.arrange the bay leaf the mackerel fillets in a flat dish, cover with the marinade, and leave for 4-6 hours, turning every so, lay the fillets in a lightly buttered baking dish, pour the marinade over them, and sprinkle with the olives. cream the butter with the marjoram and the grated zest of half a lemon, then spread over the fish.
  Bake the dish in a 400 oven for 20-25 minutes, besting every so often with the juice. Serve hot directly from the dish.

Yield: 4 Servings 
Time Needed 40 minutes 
4-6 hours for Marinade .

Tuesday, November 22, 2011

Baked Stuffed Jumbo Shrimp

Wash the shrimp thoroughly and dry. with a sharp knife, make a lengthwise cut along the belly of each one, being careful not to cut through the shell on the other side and thus detach the two bread crumbs in a bowl and add half the oil, the egg yolk, the parsley, finely chopped, garlic, and a pinch each of salt and pepper.
 Fill shrimp with stuffing, arrange in an oiled baking dish, add moisten with remaining 2 tablespoons oil. bake in a 350 oven for about 20 minutes. before serving, sprinkle with lemon juice.

12 Jumbo Shrimp 2/3 cup toasted bread crumbs 
1 egg yolk, handful parsley 
1 minced clove garlic 
1 lemon 4 tablespoons olive oil, salt, pepper.

Yield: 4 Serving

Tuesday, November 1, 2011

Top Class Mushrooms Thermidor

So named because it makes of lobster thermidor, but you can mushroom thermidor if you don,t like the see food.
 3 pounds small regular white mushrooms 
 1/4 cup vegetable oil 
 4 tablespoons (1/2 stick ) butter 
 1/4 cup all purpose flour 
 2 cups half and half or light cream 
 1/3 cup dry sherry 
 1/4 teaspoon paprika 
 1 teaspoon salt 
 1/4 teaspoon ground white pepper 
chopped fresh chives or parsley for garnish
Trim the mushroom stems fairly close to the cap Rinse the mushrooms briefly in cool water and pat dry on paper towels.heat the oil in large skillet over high heat.
When it is very hot, add the mushrooms and cook, strring and tossing, for about 5 minutes, or until they have shrunk down considerably and their liquid has been given off and evaporated.remove from the heat and set aside. in a large saucepan, melt the butter over medium heat. when hot, add the flour and cook, stitting, untill
bubbly gradually stir in the half and half, sherry, paprika, salt, and pepper and continue to cook, stirring, until thick and smooth.
Drain off any liquid that may have accumulated with the mushrooms and add the mushrooms to the sauce, stirring until heated through turn into a warm serving bowl and garnish with the chives.
YIELD 8 Servings

Note: for this dish to look its best, the mushrooms should be quite small, no larger then small bite size larger mushrooms can be substituted, but that case cut them into quarters or halves.

Mushrooms and peas thermidor: when adding the mushrooms, also add a package of frozen tiny peas that have been cooked until barely tender and drained.

Monday, October 24, 2011

Classic Creamy OR Buttery Hominy

Hominy is something like canned corn (it actually is corn ) and should not be confused with hominy grits,witch is dried, ground hominy.

Two cans (about 16 ounce each ) yellow or white hominy (although yellow will look better )
2 tablespoon butter 
1/4 cup milk 
1/2 teaspoon 
1/4 teaspoon salt 
1/4 teaspoon ground white pepper 
3/4 cup sour cream 
chopped fresh parsley for garnish

Drain the hominy in colander. rinse well with cold water and drain again. melt the butter in a Dutch oven or other large heavy saucepan. add the hominy, milk,salt, and pepper and cook over medium heat, stirring, until hot. stir in the sour cream until well blended and hot, but do not allow the mixture to boil after adding the sour cream or it will curdle. serve sprinkled with the parsley.
Yield: 6 to 8 servings 

Thursday, October 20, 2011

Top Class Oyster Soup

the only thing makes this soup significantly different from oyster stew is it has fewer oyster per serving,
deference to the amount of food that will follow it.

3 cup half-and-half                                                1/2 teaspoons freshly ground black pepper
1cup heavy or whipping cream                               1/8 teaspoons ground cayenne (red) pepper
2 pints small shucked oysters, drained                     3 teaspoons butter
    and the liquor reserved                                        2 green onions (scallion), thinly sliced      
2 teaspoons salt                                                         including same of the green tops (1/4 cup)

combine the half -and-half, cream, reserved oyster liquor, salt, and pepper in a large heavy saucepan
place the pan over medium-low heat and cook until the mixture simmers.add the oyster and cook over
low heat just until the edges of the oysters curl do not allow the mixture to simmer after the oyster have
been added. remove from the heat and stir in the butter until it is melted ladle into shallow soup bowls
and garnish with the green onion.

Yield About 8 Cup to 10 Servings 

Tuesday, October 18, 2011

How To Make French Toast In Five Minutes Or Less

Need a quick, easy, and delicious recipe to satisfy your family's hunger? French toast is one of the simplest dishes to make that also requires very little preparation time. Here is a step by step guide to making French Toast in five minutes or less.

Gather Ingredients - 30 Seconds

While you are gathering your ingredients, preheat a 10 or 12 inch skillet over medium heat so it is ready when you're ready to begin cooking. Don't worry about spraying the pan with cooking spray or adding butter to it, the egg will provide enough coating for the heating surface.

The first thing you need to do is gather up your ingredients. For this recipe we're going to keep it super simple.

All you need is your bread which can be any kind of bread that you prefer. We suggest a nice whole grain bread since it provides loads of nutrients and is healthier than starch filled white breads

Next, you'll need 4 to 6 jumbo eggs. You can use or more or less eggs depending on how many people you expect to be serving. Typically you want to plan on having 2 eggs per person. This will provide you with enough egg batter for 1 to 2 pieces of French Toast per person.

Finally, add the cinnamon to your ingredients. You'll want to sprinkle enough cinnamon into the egg batter to cover the top with a thin layer. You'll eventually mix it all together, but this gives you a good visual representation of how much cinnamon you are going to use.

Mix Egg Batter - 30 Seconds

Once you have the ingredients gathered up, then the next step will be to beat the eggs and add cinnamon to the batter. You can use a fork, wire whisk, hand mixer, or any other common kitchen tool or appliance to beat the eggs into a smooth and consistent batter.
When the eggs have been beaten and the consistency of the batter is where you prefer it, then you can add the cinnamon. Sprinkle enough cinnamon into the batter so that the entire surface of the mixture is covered with a thin layer of cinnamon seasoning. Add more if you prefer to have a stronger cinnamon taste. You can add less if you prefer not to have as much.

Cook The French Toast - 3 to 4 Minutes

The final step of the process is the step that takes the longest, which involves cooking the French Toast to your liking. Take one piece of bread and lay it flat into the batter. Dip it into the batter once or twice with a fork or other kitchen utensil, then flip it over and repeat this step for the other side of the piece of bread. When you are confident the bread is coated with enough egg batter, place it in the pan and cook on each side for roughly one minute. 

Repeat this step for each piece of bread that you plan on using. You can cook multiple pieces of bread at once in order to save time. When your French Toast is complete, serve with maple syrup, sugar, whip cream, or whatever topping that you would like. Enjoy!
top class food

Monday, October 17, 2011

Mexican food How to make recipe chicken sweet chilli tomato sauce cooking cook food pork beef

One Go Salad - Mixed fruits ,vegetables and beans Salad

One Go Salad, the name signifies all in a single plate. It is none other than a Salad containing fruits, vegetables, nuts, beans and pasta. It is very healthy because all the vegetables and fruits used to make it are taken raw and that is why they don't lose their actual nutritional value. No oil or butter is used only a spoonful of cream is used so it is best for diet conscious people. For the people who don't like adding raw vegetables, they can marinate the fruit and veggies in olive oil and use for best result and as per their taste.

Style-Continental Salad 
Preparation time-10 minutes

Indian Cottage Cheese(Paneer)-6-7 small cubes
Boiled pasta-10 grams
Apple-cut into small cubes-10-12 pieces
pea nuts-10-12
Sweetcorn -cooked-5 grams
Sprouts-5 grams
Boiled Chick pea-10-25 pieces
Pineapple-cut into small cubes-5-6 pieces
Red beans-boiled-2 tablespoon
Raw papaya-cut into thin slices-2 tablespoon
Cherry tomato-1
Green Capsicum-cut into small cubes-6-7 pieces
Red Capsicum-cut into small cubes-6-7 pieces
Yellow Capsicum-cut into small cubes-6-7 pieces
Cream-2 tablespoon
French Beans- 2-3 -cut into small pieces
cucumber-small cubes-4-5 pieces
Garlic Bread-2

Mix all the ingredients in a bowl.Add 1 tablespoon fresh cream and serve as main dish with garlic bread.

Sunday, October 16, 2011

Golden Chicken With Rice

  Chicken and rice has never been so easy or so delicious! very tender chicken legs are served over creamy
wild rice; finish the meal steamed carrots or another favorite veggie.

 1 package (6 ounces ) long grain and wild rice mix 
 1 can (10-3/4 ounces ) condensed cream of mushroom 
    soup, undiluted 
 1 can (10-3/4 ounces ) condensed cream of celery soup,
 1-1/2 cup water 
 4 chicken legs quarters 
 1 envelope onion soup mix 

* In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. spread into
  a greased 13-in.x9-in.x 2-in. baking dish top with chicken;sprinkle with onion soup mix.
* Cover and bake at 350degree for 2 hours or until a meat thermometer reads 180degree and rice is tender.
Yield: 4 servings.

Tuesday, June 14, 2011

Hot and Spicy Chicken Wing Recipes for Everyone

Do you find hot and spicy chicken wings irresistibly delicious?
It's been years since I started experimenting on spicy chicken recipes. Now it has been my Hot-Spicy-Chicken-Wings.jpgpride being able to produce recipes for hot n' spicy chicken that my friends so raved about. I can say that my perfected chicken recipes are practically sophisticated and authentic that can go for any modern occasion. Feel free to get a copy of the spicy chicken wings that you can serve for snacks, meals, and as appetizers.
These recipes have a touch of the classic tradition, deep-frying. To me it's the best technique for spicy chicken wings that I find so fast. Imagine how you can get crispy and sizzling chicken wings in just a short while. I'm sure you too will find nothing to beat the crunchiness of these deep fried chicken wing recipes. Now let's start the ball rolling so you can start sizzling in hot and spicy chicken wing treats.
Recipe 1
  • 4-5 lbs. chicken wings
  • 1/2 stick margarine
  • 10 shakes Tabasco
  • 1 bottle Durkee hot sauce
  • 2 tbsp. honey
  • 2 tsp. cayenne pepper (optional)

    Heat the cooking oil in a heavy pan and deep fry chicken wings for 20 minutes. Drain. Combine all other ingredients to form a sauce. Dip chicken wings and let set in sauce. Dry and arrange in a serving dish. Serve.
Recipe 2
  • 5 lbs. bag chicken wings
  • 1-2 sticks butter
  • 12 fl. oz. Louisiana Pre Crystal Hot Sauce

    Heat the cooking oil in a heavy pan. Deep fry chicken wings until golden. Drain on paper towel. Combine the hot sauce and melted butter. Transfer into a pan or crock pot. Add chicken wings to sauce and heat thoroughly. Arrange in a serving dish and serve warm.
Recipe 3
  • 1 lg. can Parmesan cheese
  • 2 tbs. oregano
  • 4 tbsp. parsley
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 stick margarine
  • 4-5 lbs. chicken wings
Line a cookie sheet with aluminum foil. Slice chicken wings while discarding the tips. Dissolve the stick of margarine in small pan, and combine all dry ingredients in saucepan. Dip the chicken wings in margarine and roll in cheese blend. Arrange on the set cookie sheet. Bake in preheated 350-degree oven for 1 hour. Set up your crispy chicken wings in a serving dish. Serve warm.
Have a yummy and sizzling chicken wing meal!

Sunday, May 22, 2011

Chocolate French Toast Recipe - Low Fat Chocolate French Toast Recipe Read

Are you looking for a great recipe for Chocolate French Toast? This Low Fat Chocolate French Toast recipe tastes great and will actually help boost your metabolism. Cooking healthy, low fat foods is easy when it tastes this good! These Chocolate French Toast are great at any time of the day and are very simple to make. Check out this recipe for Low Fat Chocolate French Toast now.
This delicious recipe for Low Fat Chocolate French Toast was taken from the Metabolic Cooking Guide which features 250 delicious recipes designed to help you burn fat and lose weight. It only takes a few minutes to make these delicious Chocolate French Toast. Enjoy this recipe today!

• 3 egg whites
• ½ scoop chocolate protein powder
• 2 slices whole wheat bread
• Drop of maple extract
• Pinch of ground cinnamon
• Pinch of stevia
• Cooking spray

1. Lightly coat skillet with cooking spray and place on medium low heat.
2. Mix all ingredients in a mixing bowl (except for bread cinnamon and stevia)
3. Dip both sides of the bread into mixture until completely covered and....
If you want to see the complete recipe, you need to order the Metabolic Cooking Guide. It features 250 full recipes (including this recipe for Chocolate French Toast) that are low in fat and will help you improve your metabolism.

There are many reasons to cook low fat recipes. Eating delicious foods like Chocolate French Toast can help you boost your metabolism. Metabolic Cooking is great because these recipes help you burn fat and lose weight. The Metabolic Cooking Guide includes 250 delicious recipes including this one for Chocolate French Toast.
If you are serious about eating healthy low fat food that will help you lose weight, you need to learn more about Metabolic Cooking. This recipe for Chocolate French Toast is low in fat and carbohydrates and high in protein. Check out the links above to learn more about Metabolic Cooking where you can get the complete recipe for Low Fat Chocolate French Toast. Thanks for reading this article about our Low Fat Chocolate French Toast Recipe - we hope you enjoy it.

Monday, May 9, 2011

How to Make Quick, Easy, and Healthy Pizzas

Pizza is a favorite in most American households.  However, it is always easier to pick up the phone and order what often turns out to be greasy, fat laden pizza.  Now you can learn to make quick and easy pizzas at home.  These pizzas are healthy and you can serve them to your family without concern.  Choose from Grilled Nacho Pizzas that are made on healthy pita bread, Quick and Easy Chicken Fajita Pizza made on flour tortillas or Canadian Bacon and Pineapple Pizza.  Teach your children from a young age to eat healthier pizza.
4 pocketless pita rounds
olive oil nonstick cooking spray
1 1/3 cups canned fat-free refried beans
sliced pickled jalapeno peppers, optional
1 cup shredded Mexican-style cheese
4 tbsp whole-kernel canned corn
salsa, for garnish
fresh chopped cilantro, for garnish
Spray one side of the pita rounds with the olive oil spray. Grill on a hot grill for about a minute or until bottoms are lightly charred. Remove from grill and arrange on a platter or cookie sheet with the grilled sides up. Divide the refried beans evenly between the 4 pitas and spread over top. Add some jalapeno peppers, if using. Top with 1 tablespoon of corn kernels per pita. Sprinkle the cheese evenly over the corn. Return to the grill and cover. Grill for a minute or until the cheese melts. Top with the salsa and cilantro, if desired.
Note: You could add a small amount of cooked diced or shredded chicken or some browned ground beef, if you want meat on your pizza.
4 (6-inch) flour tortillas
1 1/2 cups Mexican-style shredded cheese
1 cup shredded cooked chicken
1/2 cup salsa
1/2 cup chopped bell pepper
1/2 cup chopped tomato
1/4 cup ripe olive slices
Preheat oven to 350 degrees.
Place the tortillas on a cookie sheet. Sprinkle 2 tablespoons of the shredded cheese on each of the tortillas. Bake 4 to 5 minutes or until the cheese is melted.
Toss the chicken and salsa together; spread on the warm tortillas. Sprinkle the remaining cheese over the chicken mixture. Bake 7 to 10 minutes or until heated through and cheese is melted. Top the pizzas with the chopped bell pepper, chopped tomatoes, and ripe olives.
1 (10-oz) prebaked Italian bread crust shell
1/2 cup prepared sweet and sour sauce
3/4 cup unsweetened pineapple tidbits, well drained
1 pkg (7-oz) Canadian bacon, diced
4-oz shredded Mexican blend cheese
Preheat oven to 450 degrees.
Place the crust on an ungreased pizza pan or a baking sheet. Spread the sweet and sour sauce evenly over the top of the crust. Evenly distribute the pineapple tidbits over the sauce. Sprinkle the Canandian bacon over the pineapple. Top with the shredded cheese. Bake at 450 degrees for approximately 10 minutes until the cheese is melted.

Thursday, May 5, 2011

Grilled Fruit Recipes

When you say that you're cooking on the grill, things like burgers and steaks immediately come to mind. What we don't often consider when we think about grilling is grilling fruits. If this is something that you have never heard of and you're interested in trying, here are a couple of good recipes for grilled fruit that everyone should try out.

The first recipe is for grilled pears. This recipe will take you twenty minutes to finish, ten minutes each for preparation time and cooking time so, it's actually a really quick dish to prepare.

Here are the things that you're going to need.
- Two Ripe Pears
- ½ cup White Wine
- 1 tbsp Sugar
- 1 Cinnamon stick (or 1 tsp Ground Cinnamon)
- ½ tsp Nutmeg

What you're going to do it spray a baking dish with cooking spray. Make sure that this baking dish is safe to use on a grill. Then, what you're going to do is to cut the pear in half, vertically, and remove the seeds. Place the pear halves face down on the baking dish and cover it with the white wine, sugar, cinnamon and nutmeg. Preheat the grill and place these on there for about fifteen minutes. When most of the liquids are gone, that's the time to take it off and there you have it!

The second recipe also takes the same preparation and cooking time as the first one so, it is also quite easy to accomplish.

Here are the ingredients needed.
- 1 Whole Pineapple Sliced
- Skewers
- ¾ cup Tequilla
- ¾ cup Brown Sugar
- 1½ tsp Vanilla Extract
- ½ tsp Ground Cinnamon
- Vanilla Ice Cream

The first thing you're going to need to do is to mix the tequila, brown sugar, vanilla extract and cinnamon together once everything is mixed together and the sugar has dissolved. The next thing that you're going to do is to preheat the grill. Place the pineapple slices on skewers and place these onto the grill. Use the tequila mixture as baste while grilling and remember to occasionally flip the pineapple skewers. Leave this on the grill for about ten minutes and take it off and then top with ice cream while it's still hot.

The last recipe is for grilled cinnamon apples. The preparation time for this is five minutes but the cooking time takes fifteen minutes to cook. Overall, it takes the same time as the others to accomplish.

Here is the list of ingredients needed:
- 2 sliced Apples
- ½ cup Water
- ¼ cup Lemon Juice
- 2 tbsp Brown Sugar
- 1 tsp Cinnamon

The first that you're going to do is to actually preheat the grill. Then you have to put the lemon juice and the water into a bowl and add the apple slices into it. In a separate bowl, put in the cinnamon and the sugar. Place the apple slices on the grill and allow it to cook for six to eight minutes on each side. Once it's done, place the apples on a plate and sprinkle the sugar and cinnamon over it.

So, there you go. This will add variety to your grilling recipes!

Tuesday, May 3, 2011

Uncover The Best Chocolate Chip Cookie Recipe

In the past was a occasion when discovering the Chocolate Chip Cookie Recipe was in fact quite the easy undertaking, if your Mother did not have one her recipe book would. Seen as very nearly all and sundry these days asks the Google God for the info they need and even with the valuable time saving and advantages of the web it can be to a certain extent complex to get precisely what we are searching for at times because of the building amount of information presented.

When it comes to searching for the finest Chocolate Chip Cookie Recipe you will spot precisely what I mean about the massive quantity of info available in the present day. You will observe undoubtedly quite a few thousands of web pages stating to hold the best cookie recipe around and you can also see should you be a sharp internet surfer a quantity of these web pages displaying just the identical recipe.

Just the previous 1 week I had the urge to do a smidgen of stay at home cookie baking myself hence this article today, wanting only the best recipe that is closely what I searched for when I had my need to home bake the best Chocolate Chip Cookies. 

It was not long after realizing the distinctive recipe that I was looking for in the midst of the plenty of duplication and online pages was really not to be unvailed, I changed my search to Cookie Recipe Book. It was however rather awkward looking through the massive total of pages and internet sites but in the end I came across the Large Volume of Cookies which was quite a pleasure.

I exhausted a while on the nice web page I discoverd the giant book of cookie recipes on previous to purchasing it as they in addition had a number of free of charge chocolate chip cookie recipes on their site to go looking through.

After purchasing the Chocolate Cookie Recipe Volume I was redirected to a download and read web page where I had to write my particulars, I was told that I had two days to obtain my purchase before my information would be erased and my down load account closed. This was more than okay with me seeing that once I obtain a digital product I require it straight away I do really not wish to leave my purchase what ever it is, if I mislaid or erased my book all I have to do is contact them with my receipt.

The large book of cookies cost me just less than three pound fifty a bona fide discount for in excess of two hundred delectable and incredibly different chocolate chip cookie recipe and directions on how to bake them. When I got to the down load web post since I am a chocolate lover I discoverd a great delight indeed, the website had given me with a wonderful on the house download of six hundred delicious chocolate recipes together with my favorite advice for the best tasting truffles.

The chocolate chip cookie recipe paperback has provided me infinite hours of amusement and leisure cooking up and sharing around my cookies to relations and associates who I must declare absolutely admire them. I encompass such a various assortment of recipes to play about with I have essentially started to make up quite a few of my own based on my craving to chocolate. Very yummy inventions and not for those that like a soft tasting recipe.

Chocolate Chip Cookie Recipe Book

The Big Book Of Cookies has gone to great depths and covered each angle and variety of recipe to give the dedicated cookie baking monsters enough to be utterly content with. Here are just a few of the groovy recipes you will notice inside - Chocolate Drop Cookies, Christmas Cookie Slices, Animal Cookies, Fudgy Layer Squares, Giant Colourful Candy Cookies, Double Peanut Cookies, No-Bake Honey-Oat Bars, No-Bake Peanut Butter Squares, Deluxe Double Chocolate Chip Cookie Recipe. Total heaven, there are truly to many to make a list but I ought to speak 1 of my favourite was a white chocolate recipe.

Eager cookers shopping for the best chocolate chip cookies recipe are surefire to discover it with this astounding book.

Sunday, April 17, 2011

Creative Cooking Italian Pasta Recipes

Tagliatelle with Smoked Salmon
Tagliatelle with Smoked Salmon is an attractive Pasta Dish using the cucumber's light texture that go hand in hand with fresh smoked salmon.
Ingredients: 350g dried tagliatelle, 75g butter, 1/2 cucumber, juice and rind of 1 orange, fresh dill, 300ml light cream, 125g smoked salmon, salt & pepper and fresh Italian parsley.
Method: Boil water in large saucepan, add pinch of salt and dried tagliatelle. Cook pasta until Al Dente. Drain. Cut cucumber in half and scoop out the seeds. Discard seeds and slice thinly. Melt butter in saucepan. Add grated orange rind, dill and cucumber - simmer for 1 minute. Add cream and orange juice, season and simmer for 1 minute. Cut smoked salmon into bite sized pieces and stir through sauce quickly to warm. Drain pasta and toss into sauce. Decorate with fresh Italian parsley and finely shaven parmesan cheese.
Spaghetti with Herb Sauce
Herbs make a wonderful Sauce for Italian Pasta Recipes - Attractive, Aromatic and Full of Flavor.
Ingredients: 50g fresh mixed herbs, 2 crushed garlic cloves, 60ml toasted pinenuts or cashews, 150ml olive oil, 350g dried spaghetti, 80ml freshly grated parmesan cheese, salt and pepper for seasoning and Italian basil leaves for garnish
Method: Boil water in large saucepan, add pinch of salt and dried spaghetti. Cook pasta until Al Dente. Drain. Place herbs, crushed garlic and half of the pine nuts into a blender. Add olive oil gradually until mixture thickens. Toss pasta through pine nut mixture and add freshly grated parmesan, whole pine nuts and fresh basil leaves.
Fettuccini with Ham and Cream
Prosciutto is ideal for this dish. The richness and taste makes a Great Starter!
Ingredients: 125g prosciutto, 40g butter, 2 chopped shallots, 160ml cream, 350g dried fettuccine, 1 cup freshly grated parmesan cheese, salt and pepper and Italian Parsley
Method: Boil water in large saucepan, add pinch of salt and dried fettuccini. Cook pasta until Al Dente. Drain. Chop prosciutto into strips. Melt butter in a frying pan and sautee shallots quickly. Add prosciutto and cook a further 1-2 minutes or until golden. Season mixture and add cream. Toss sauce through fettuccini, season and add freshly grated parmesan and Italian Parsley.