Cooking Tips that everyone can make cooking easier use

There are many reasons why you might need to cook at some point in your life. If you want to cooking is always a good idea to get help with a guide or on a different way, so you can learn how to be a good cook. One of the things that a lot of it is you who help will find cooking tips. There are many tips for online and offline cooking that you learn.

The more cooking tips, visit the more you learn. It's always a good idea to note the tips for cooking or put them on your computer where you can find them.This is important because many times you are cooking you will find that you need to be sent back to your tips. always keep them as handy, just in case.

Here are some basic cooking tips that you can use right away when you are cooking.These tips for cooking helps to save you time in the kitchen and cooking will also be less stressful for you. they can also help you save money.Many of these tips are used by the best chefs in the world.

A: get a small note pad or a whiteboard that you by or on your fridge. you want to write messages that you need when you go shopping.

Two: before you start to boil, everything that you want to make sure you plan your all your ingredients first. in other words, all the mixes, heels and measure before you start cooking.

Three: do you wish for to prepare and the foods that are the longest first ones that it does not take long before you're cooking. This will get everything ready at the same time. Plus, while eating your other prep cook can work to do everything at the same time as well.

Fourthly, we would like to have more than one timer in your kitchen.If you want to be a timer for each dish that you will be cooking. This will help you concentrate on what you are doing instead of trying to mentally to keep track of which time each dish comes out.

Five: you do not want your bowls to scroll all over the place, when you try to stir or mix the recipes, so that you can easily prevent this by putting in place the Bowl on a towel before you stir.

Six: you can easily stop a pot of by placing a toothpick between the lid and the pot cooking. you can also do this with covered casserole dishes.

These are not all of the cooking tips that you will want to know, but they are the ones who will help you the most at cooking. don't forget to find so many tips for cooking, if you can, because the more tips that you have that it is easier for you will be cooking.

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6 best Turkey Cooking Tips tricks!

It's almost the festive season, once again, and even if it's not, many family meals can benefit from learning the basics of Turkey cooking tips tricks and more guidance about the best bird, cooking the same, so that it tastes just right and the mood for a good time!

1. Select the correct size of this beautiful bird: 3/4 pounds per person is a good way to estimate that there are sufficient links for seconds, unless you are the type who get scraps, then you can calculate when buying a Turkey with sections decided as 1 1/2 pound per person.

2. whether you want an them or a Tom is largely depending on your preference for larger or medium-sized birds, chickens less than 16 pounds), Toms (more than 16 pounds) don't matter as much as a young Turkey to get if one a few weeks old on the amount of processing time, tenderized meat makes easy to cook and eat.

3. fire right through the establishment of right: remove the guts of neck and body cavities, hollowed out inside well with cold water rinse and those choosing to stuff the Turkey in a loosely in front of the terminals of the leg back in place.

4. Cooking tips tricks for the Turkey: cities, towns and villages in roasting dish, keep plastic timer in clear view before coating with a lid; you can also create a wrapping foil. Don't forget to check out this cover one hour before the tanning experience, infrared lamps.

5. tips and tricks for Turkey roast cooking: Preheat oven to 325 degrees Fahrenheit and roast for 15 minutes per pound of un-stuffed bird, the filled shape an additional half or 1 hour before cooking done, even though it is best to go in accordance with the directives of the recipe of the Turkey stuffing sometimes.Cooking temperatures may vary for ovenware and bird-format, so you may have to turn around for even burn on all sides.

6. choice of sustaining?Remember this: a suction tube basting is an inexpensive tool that makes basting turkeys and easy in addition to lowering the frequency of the oven door to check how much has happened-the roasting also prevents thermal escape each time this happens, so get yourself one today.

There is no shortage of Web sites that provide free information about cooking Turkey meals and various kok-books also offer valuable tips and guidelines on this issue; it is only a matter of finding the right information and to apply right so once you've made a smart purchase of the right-sized bird, you can select that perfect family meal, which is exactly thoroughly cooked and to complete!

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How to Bake a Steak

When you a steak, you probably pan fry cook or grill, but you can know that firing a steak? As a matter of fact, fried steak is a really easy to make and it is always good. If you learn some tips baking steak, you can be assured of a perfectly prepared dish, that your family will enjoy.

The first thing to do if you want to learn how to bake a steak is to choose the right cut meat. a very small steak will also fast boiling so choose something with a weight between 12 and 16 ounces and between one and one quarter and one and a half an inch thick.

The steak marinade

Before you bake the steak, you will want to think about marinated steak recipes.Take the steak in the refrigerator for at least 30 minutes before you want to start cooking. some soy sauce, olive oil, herbs and steak combine for a basic flank steak marinade or choose from one of the many other steak marinade recipes.

The steak Marinade for at least a half an hour before cooking, so that the taste of the steak marinade recipe can enjoy in the flesh.If you want to make your steak longer than a half hour to marinade, and this is an option if you want your marinade as a tenderizer to work and if you have a hard cut of meat, and then it marinate in the refrigerator instead of on the counter top, for food safety reasons.

The steak cooking

A skillet and the furnace hot. you can either steak bake for about twelve minutes at 450 degrees f or the double of that time to 325 degrees F. it is usually better to cook the meat for a longer period of time at a lower temperature, so choose the lower temperature, unless you're in a hurry.The flesh will juicer and more evenly be boiled.

Grilled tests, the marinated steak in a skillet sear before baking.Brown meat in some butter in a skillet on medium heat for a few minutes per side. Searing the meat is not mandatory, but a brownish steak looks much nicer and searing it also helps to the juices so this step is recommended.

Then, bring the meat Brown in the preheated oven and cooking until it how you like it if your ovenproof skillet, you will want to use an ovenproof dish. Let the steak Cook, then take the cooked meat out of the oven with an oven mitt and let it stand for five to ten minutes, so that the juices can spread. This makes the extra juicy steak.

Submit your fried steak with a steak sauce, as well as some French fries or mashed potatoes. vegetable or salad also go beautifully with a dish baked steak.

There are plenty of different marinated steak recipes to choose from if you want to be a baked steak recipe. choose from a spicy marinade, a citrus marinade or even a delicious flank steak marinade to your flesh the best taste and tender and delicious.

Easily create a Steak Marinades Help really delicious meal-easysteakmarinades.net

Smart Cooking Tips You Can Use starting today

There are some basic cooking tips that everyone can learn to use in the kitchen. With busy lifestyles, know and with the help of some basic cooking tips save time and reduce stress in the kitchen.

The following is just a small handful of the many basic cooking tips that you can incorporate into your daily life to save time and money.

There cooking tips are used by the best chefs in the world order and harmony in their kitchens. here are the top ten most common cooking tips that the chef in the House and be able to use today.

1. use a small note pad or a White Board on your fridge to include items that you need on your next trip to the store to get.

2. preparation of all your ingredients before you start cooking.This includes all heels, mixing and measuring as part of the preparations.

3. start the dishes from the longest cooking on the shortest. you can do to Prep for other items at the same time between so everything is ready.

4. keep different kitchen timers in your kitchen and one for each court.You can focus on the task at hand, rather than spiritual timing each dish.

5. in order to prevent your mixing bowls to slide around during brushing or to wave, place it on a moist towel.

6. keep a supply of available vinyl gloves useful to get your hands to keep track of the be colored by certain foods or irritated by hot peppers or onions.

7. cooking spray to avoid food coloring your plastic utensils or storage containers. Spray them for adding food or with the help of the tool.

8. Insert a toothpick between the pot and the lid to prevent a pot cooking. This technique also works with covered casserole dishes.

9. keeping of pasta, custards and milk of boiling by coating the inside of the lid pot with vegetable oil.

10. If you have a double boiler, place a few marbles or a clean pot lid in the bottom pan. If the water is almost empty, these objects will rattle, the warning of the problem.

Here are a few tips about the treatment of foods:

-Run Bacon in cold water before reduction firing

* Add a tablespoon of baking soda or soft drink I while soaking beans zone helps reduce attacks that could try of the gas

-Adding salt or vinegar when cooking of eggs, the egg in the shell if the cracks.

-Boil corn in boiling water for three minutes, without salt to taste level.

-Freeze cheese for 25 minutes to grating easier.

* Soak wilted vegetables in 2 cups water, 1 tablespoon of vinegar to help them back to life.

Many of the best chefs cooking tips relate to minimize work, particularly clean and cook food good. This chef cooking tips will help streamline and speed up the cooking process and you a better cook.

Joel Williams is a recognized authority on the subject of cooking. his website, http://www.areyoureadytocook.com provides a wealth of informative articles and resources on everything you've ever will need to know about cooking.

Cooking Tips-7 useful Cooking Tips and hints for Amatuers

It is the first day in the kitchen and you have no idea where to start. A casual way of doing things will only meals have to wait and see that you are stuck in the kitchen for a long time! To make sure that you have faster and easy-to-prepare meals to produce, as well as your taste buds happy, are a few cooking tips and hints about?

(1) in the first place, there is a place from where you can pick up tips and hints. There are many lessons for beginners set by the local institutions and organisations.In addition, they are not expensive. Since most of the students are newbies, feel comfortable in your own to share experiences and learn from others.

(2) when you use the beginner level and developing a taste for cooking, further instructions to an advanced level for creative specifications for dessert, barbeque, bake and so on, can be obtained. If you do not want to continue as a student after learning the basics, you can focus your attention on magazines dedicated to the boil.Many of them to display articles related to specific cooking method.

(3) If you are the sort of person who can get easily overwhelmed, you can simply go for a favorite item and the related skills. as soon as it is governed, you can go from there.

(4) another way to tips and hints cooking is surfing on the Internet. This is time and patience, but you will be well rewarded with a number of websites that answer to all your questions.

(5) many cooking tips and hints are centered around recipes. Even the preparation of the simplest dish necessary after a particular method. Act as a guide Recipes here.The instructions are displayed in the layout of a closely and step by step, making them easy to follow.Many cookbooks are available in the market to help you. some of them are good enough to get the current useful ideas as well as cooking tips and hints, along with the recipes.

(6) reading a recipe correctly is also an art! the reason is that the measurements relating to the constituent elements in each recipe can be very confusing for a beginner.Number of measurements are related to liquids, while others are related to solids.Looking for tips and hints about cooking measurements.

(7) cookbooks (but not all) also talk about the utensils necessary for. all types of cooking utensils are available for purchase, but you have to cooking tips and hints to let you know that are better than others, which is why you can buy what you need to immediately before going to any other.

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Cooking tips and tricks-fruit and vegetables-part I

Everyone wants to new chefs at chefs hints that will offer the taste or your recipes if save money by keeping track of the items that you buy fresh for more information. If you have more than one ever had your favorite recipes have toiled and were disappointed with the results, maybe you have been wondering what I missed. If you're working on a recipe ingredients-to-follow instructions clearly seems, so why not the meat expectations sometimes makes no sense for us. It is possible that maybe that you just didn't know some useful cooking tips that, the quality and taste can maximize your favourite dishes.

 The cooking of vegetables is one of the easiest recipes to prepare in the kitchen, but if you do not know the tips and tricks for dealing with that represent the vegetables you can end up with bitter tasting vegetables that have lost their nutritional value or lacks or view that you want. Products is one of the more expensive items in our shopping lists, that's why it's frustrating when you're shopping on Saturday and Wednesday, you have in your fridge only to find that your vegetables beyond repair wilted or are sharp and nutritional value will be lost.With this kitchen tips and tricks on fruit hopefully we'll get to make the most of your recipes by mouth-watering recipes and kitchens that to maximize the life of the fruit and vegetables that you purchase, you get the most for your money. This easy-to-use, and then follow the tips will pay dividends in to save money and taste.

-Line of your sharper tray in the refrigerator with paper towels to absorb the condensation that lead to vegetables to can wilt. paper hand towels change frequently.

-Apples keep in the refrigerator three times longer than as at room temperature.

-Celery will last in the fridge for weeks if you wrap it in Tin Foil before saving in the crisper drawer.

-To keep Fresh strawberries more, not wash before saving, and place them between a paper towels in an air-proof container, but don't forget to wash before enjoying.

-Press and hold to store asparagus sharp — either by working directly in the refrigerator in 1-2 inches of water. for the tender asparagus spear Bend gently until it breaks, separate the tender after the difficult spear. discard the tough end and steam tender to perfection.

-To get the most juice of citrus fruits, either move on the counter before squeezing, or trying to warm them for 30 seconds in the microwave and leave 1 minute prior to the juicing.

-When cooking corn on the cob sugar to the water to corn on the cob of natural sweetness, add if you add salt will put the corn bitter and tough. Also for fresh corn on the cob, only boil for 3 minutes, the kernels are starting to get tough.

-If a recipe only one half of a onions, cut in half and save the "root" half, will take longer.

-Your potatoes from the burgeoning put in an Apple in the sack of potatoes with them.

-You will find the taste of the cooked cauliflower, cabbage, but if the flavor that fill your kitchen, try adding a little vinegar in the water while cooking to cut down on odors.

-When you are cooking vegetables that are grown above the ground (that is, broccoli, cauliflower, pumpkin ...) is the rule of thumb to cook them without a lid on the pot.

-Never wash vegetable or after they are cut, they will lose a lot of their nutritional value.

-Add a tablespoon of sugar to the pot when cooking greens to get them to help preserve there bright green color.

-Perk up save wilting of weeks in a mixture of water and lemon juice.

-Save more if you it wasn't before using it in the fridge. dry The lettuce leaves, and wash is all you need to use.

-Add a little milk to the water and cook cauliflower to keep the white color

-If you enjoy your potatoes in salt water for 20 minutes before cooking, baking, they will be faster.

-Salted to celery sharp, standing in a jug of cold water in the refrigerator.

-More than can be peeled bananas ripened and stored in the freezer until ready for banana bread.

-Add a few drops of lemon juice to water as potatoes to whiten the potatoes cooking.

-Instant potatoes are a good basis to thicken soups, stews and the gravy. you can also go to potatoes into orange if you accidentally trip on it, salt, and more fluid if necessary too thin.

-Never use baking soda when cooking vegetables that will destroy the vitamin c.

With these helpful hints can help getting the most out of your recipes and you can save money by keeping your fruit and vegetables fresher longer. Check back for a list of best practices for meat and other useful tips from the kitchen.

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Outdoor Camping Cooking Tips-here's your Essential checklist

There is nothing like cooking in a roaring campfire! But cooking in the open air is something different than at home cooking. Here are some outdoor kitchen tips that will make your camping trip much easier and more enjoyable.

Just think how you impress your family and friends you will when you make your cooking skills at the campsite show! the following outdoor cooking tips and tricks will your camping adventure much more fun ...

First of all, create a list of things you need to take it with you. has no intention of going to fail and there is nothing more frustrating then find that the items needed to prepare meals not package.

Here's a handy checklist, you off to a good start:

-bottle and can opener, corkscrew

-milk powder, evaporated milk

-coffee filters, tea bags, coffee, hot chocolate

-small cutting board

-a lot of heavy aluminium foil

-Zip loc freezer bags in different sizes and large garbage bags

-seasoning (salt, pepper, sugar, spices)

-paper hand towels (a lot of em '!)

-Cookware (pliers, serve grill forks, spoons, knives, spatula)

-insulated foam cups, dishes, plates and plastic cutlery

-plastic cups and plastic drinking bowls

-measuring spoons and cups of different

-pot holders, mittens and mitts

-dish wash-hand basin, dish soap, towels, sponge, scrub

box of matches

-plastic table cloth

-Gladware Ziplocs and storage tanks for leftovers

-pot or pan with a lid, skillet

-aluminum foil cooking tins

-non-stick cooking spray, oil

-butane lighter

-Fatwood or natural firestarters

-barbecue grill (just in case your camping not already)

-charcoal briquettes and propane

-Firewall (if necessary)

-grill at the top of the campfire

-Dutch oven

-propane stove

Always practice good etiquette and let the campsite if you found it. bring lots of garbage bags, so that you can throw all your Recycle Bin. not all leave food and bring much of containers to pack leftovers.

Get Cookin'! here are some favs camper:

-Barbequing or burgers, hot dogs, chicken, steaks, spare ribs, steaks, fish, vegetables grilling.

-One of my favorite things to use in the camp is a Dutch oven. a Dutch oven is a deep cast iron or aluminium pot with a tight lid who loves the steam in during cooking. you can create as many tasty meals in a Dutch and it's incredibly easy!

-The most common way to grill is wrapping. Insert your meat, vegetables and fish in foil, a small Pat of oil or butter to add it's taut. sealing and place it on the grill. because the moisture and taste.

Things to remember:

-Make life easier by the preparation of the necessary ingredients for your meals at home and packaging in zip-locs. make sure that the label!

-Preformulating the meat will save you time!

-Block of ice lasts much longer than the cubes

-Cooler articles are stored in leak-proof containers to avoid spillage

-Keeping of fires, contests, and combustible products of tents-they can melt!

-Thoroughly Clean-up after every meal.

Happy camping!

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I've been camping for 30 years and there's nothing like sleeping under the stars! I enjoy sharing my tips and tricks with other campers. get my free eBook for some great tips on great camping adventure!

Top 7 Spring Fatty Foods

BBQ-Foods: what a perfect way to enjoy a beautiful spring day with a BBQ! Definitely can grilling meat is healthier then give them a dip in a load of crap oil but depending on what your barbecue your waist still a beating.

It is true that you have your typical things such as hamburgers, hot dogs, ribs and giant steak, but enjoy these foods will be even more to the count fat.Try BBQ things such as fish, lean meat (poultry), fruit and vegetables. There is less fat content, by weight, they still great taste and less calories than the list that I mentioned above.

Rich Dressings and sauces and toppings: what would be more seductive than a bowl of strawberries in whipped cream or topping out of your hot dog with ketchup, mustard and mayonnaise the ever so fattening. Yep, you can create a "healthy" food easy to create in a mad calorie monster if you're not careful.

The key here is to choose from lighter dressings and sauces, and if you really want that some of these rich sauces, just take a DAB.

Ice drinks: as much as you like what I mean by "Ice beverages ' his ice cream cappuccino, iced coffee, rich smoothies, milkshakes and tropical mixes. You'll feel it, but the liquid calories do add up pretty quickly.With only 2 ice drinks in one day can increase your calorie intake of 200-500 calories! Yikes!

Creamy salads: each time I am invited to a potluck lunch or dinner, there is always that a person who is a kind of pasta salad with some vegetables and mayonnaise brining ends. Hey that's debt can be em ' are easy to create and takes a lot of time to prepare.However, it doesn't matter if it's a potato salad or the fact of the matter is ... it of drowning in mayonnaise and fat that you certainly must remain from chicken salad!

Solution? Keep it simple with a mixed green salad, are healthier, fresh and guess what ... no fat!

Mothers day Easter Chokoladen: you survived, but you can survive Mothers Day?Yes, it is true that some of the benefits of dark chocolate only in the small size contains. in place of the chocolate and the hidden fat and sugar, fruit salads or a gift basket of the vegetable seed, so that the person you love their own vegetables plants can – it will be to keep them healthy and save money at the same time. and if you're a mother herself, drop hints for some healthy cookbooks, or new training clothing.

Brunch: Augh!I cringe when I hear this word. why?Because, if you're not careful, brunch literally all your hard fitness and weight loss efforts can destroy.Restaurants serve mostly breakfast casseroles or quiches filled with cheese, sausages, cheese, butter and cream, which are served with cinnamon buns, pastries and cakes.

If you're going out for brunch, here's a tip for you stored fat: keep it simple.

For some eggs, whole wheat bread slices with maybe some jams and fruit-simple, delicious and nutritious.

Desserts: Oh Yes ...I have the best for the last time you opgeslagen.desserts.met weather makes it easier for you to run cool with ice cream, ice-cream cake or things like "Blizzards" or "Mcflurries" where the ice cream is mixed with toppings like, Oreos, smarties, coffee Crisps and virtually every other form of chocolate bar you can think of.

But to be honest this is a pretty easy habit. craving simply replace your ice cream, frozen yoghurt with fresh fruit or sorbet. they are just as refreshing and will make you cool down with out the extra calories.

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Cooking Tips for singles

All food is divided into the pockets of the portion size, particularly those of a commercially bags of frozen meat and vegetables, and yes I buy in bulk when it becomes. Fresh chicken (shares) is usually cooked in bulk and frozen. Some fresh meat marinated and pre-cooked frozen and some are. Minced meat is almost always pre-cooked and frozen.

This routine makes it easy to eat cooking for myself without too much work!That is that a good kitchen tips when you only to yourself, especially with recipes for minced meat and cooked chicken cooking! NOTHING is considered a "rest"!

Hamburger Helper and other stews may have been created, pasta and rice, brown rice, in particular, be made in advance, and pockets in portions and frozen for future meals. large cooking tips! I use good spices, sauces not too expensive, everything I buy in a small part!

I make a real effort to not more than plenty of items in the freezer.That's a great thing to do when you cook!

My normal articles are onions, garlic, mushrooms, tomatoes, radishes, and cooked rice! I love cooked rice! I cook always small portions! that's great cooking tips when you're only!

I love cooking, I choose some of my favorite meals, my ingredients and containers that complements the type of meal you cook buy and then cook and freeze.

Another great kitchen tips for singles!

I make the delicious burgers, but always in the small portions of pork and chicken!

The market in fruit and vegetables is my desert!

The following Web site you will find more cooking tips:
http://www.free-cooking-tips.info

He has sites for coffee: http://www.free-cooking-tips.info/coffe

Dondakaya Pappula Podi ~ Ivy gourd With Spiced Chickpea Powder

 

Pappula podi is a versatile spiced powder that enhances the flavor profile of vegetarian dishes lending them a unique taste. Most vegetables on the likes of okra, eggplant, ivy gourd and bitter gourd taste remarkably good when seasoned with Pappula podi. Constituents of this magic potion aka Putnala podi are roasted chick peas, dry coconut and red chili powder.

Dondakaya Pappula Podi Vepudu Recipe

Prep: 45-50 mts

Serves: 4 persons

Cuisine: Andhra

Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins

1/2 tsp cumin seeds

10-12 curry leaves

1 large onion, finely sliced

1/2 tsp red chilli pwd

pinch of coriander pwd

salt to taste

1 1/2 – 2 tbsps oil

Grind to a fine powder (Pappula Podi)

1 tbsp dry coconut, grated

1-2 garlic cloves (optional)

2 dry red chilies, dry roast for a mt

pinch of cumin seeds, dry roast for a mt

1 1/2 tbsps roasted chickpeas/dalia/putnala pappu

pinch of salt

1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside.
2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.
3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts.
4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat.
5 Serve hot with steamed rice.

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: dondakaya, pappula-podi, stir-fry

By Sailu • Sep 29th, 2010 • Category: All Recipes, Andhra Recipes, Spice Powders & Podi Recipes, Stir Fry Recipes, Vegan Recipes, Vegetables, Vegetarian Recipes

View the original article here

Easy English Oven Cooking Tips

There are a lot of people who like cooking tips easy Dutch oven. This old, reliable methods of cooking is more and more popular, but not many people know how to use them correctly. The following are some of the more basic Dutch oven cooking tips that you first use you can time out.

Don't be afraid to look under the lid during cooking.Take a quick look at your food to see if it burns or not, but keep in mind that all lift the lid it means that you are releasing the heat inside. look if you want to, but otherwise late.

In most cases, if steam escapes from the lid, the heat is too high. move about your pot or the deletion of the fire.Some of the most important Dutch oven cooking tips have to deal with heat regulation so the more you know about the heat better.

It is a very good idea to run your pot every 15 minutes or so. This helps to the food at the same time, Brown and reduction of those pesky hotspots that particular places overcook and cooking, among other places.

Put your pot about 90 degrees every time that you run. make sure, however, to remember how you rotated to prevent just switch from one position and back again.

Some great Dutch oven cooking tips involve using the cast number that is printed on the lid to keep track of that way, the pot is converted. make sure you protect your hands while doing this.Severe burns can occur if you are running during the processing of hot pots careless.

More useful Dutch oven cooking tips involve learning how well the briquettes.By adding can delete or move the briquettes, if so, the level of the heat. This is something the vintage cars spent a lot of time learning and you need to invest time to learn more about.

You should also learn about stacking your pots that is a great way to save time and space. This is something of an advanced technique and you have to learn as much Dutch oven cooking tips about how to use a pot before you learn about multiple jars.

A great way to find out more about this type of cuisine is to watch the old timers and some books on the subject reading. There are many books on this subject and you online or offline. There are also clubs that you can use the add to learning more Dutch oven cooking tips and to meet like minded people that can help you learn and enjoy this wonderful way of cooking.

www.heavencooking.com

Free report: Discover Insider Tips and tricks to store packages on your cooking boards, equipment and appliances!

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Idli Manchurian

What do you do with left over idlis? In my home, they take the form of Upma as a quick tiffin on a busy day, Fries as a tea time snack and Manchurian as a starter to serve friends on a rain filled day.

This unusual yet unique fusion food that takes an Indo Chinese avatar is soft on the inside with a crisp exterior. Tossed in sauces and combined with bell peppers, the end result makes it hard to identify that the main ingredient is our humble Idli.

Idli Manchurian Recipe

Prep & Cooking Time: 30 mts

Serves 4-5 persons

Cuisine: Indo-Chinese

Ingredients:

6-8 left over idlis, cut each into 8-9 pieces

2 tbsps maida/all-purpose flour

1 tbsp cornflour

1 tsp ginger-garlic-green chilli paste

a little less than 1/2 cup warm water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped

1/2 capsicum, finely sliced

1 tbsp finely minced garlic

1/4 tsp finely minced ginger

1-2 finely chopped green chillis

1/4 tsp red chilli pwd (preferably Kashmiri)

1/2 tsp soya sauce

1/4 tbsp chilli sauce

1 tsp vinegar

1 1/2 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp finely chopped coriander leaves OR finely chopped spring onion greens

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the idli pieces into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till it turns lightly brown. Increase the flame towards the end of the cooking process and fry till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 4-5 tbsps of water and cook for 2 mts.
6 Add the deep fried idli pieces and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens or coriander leaves.

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: idli, manchurian

By Sailu • Aug 4th, 2010 • Category: All Recipes, Appetizers & Starter Recipes, Indo-Chinese Food Recipes, Savories, Snacks, Chaat & Tiffin Recipes, Vegan Recipes, Vegetables, Vegetarian Recipes

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Sweet Soy Bean Rice Patties – Mov Phom

Mov Phom Sweet Soy Bean Rice Patties

This traditional soft sweet fluffy delight makes a great healthy snack. In Laos, sugar is found in towns only. The Hmong people didn’t always add sugar since they lived in mountains secluded from the rest. Traditionally Hmong people wrapped the rice patties in banana leaves but aluminum foil works just fine. You will need a regular sized blender and a steamer.

Preparation time 25-30 minutes.

Ingredients:

6 rice cups of raw rice8 oz of soy beans, eagle brand4 TB of sugarBanana leaves or aluminum foil

1. Rinse rice in a bowl twice. Fill water 2 inch above level.  Rinse soybeans twice as well in its own bowl. Fill its bowl with 4 cups of water. Let both bowls sit for at least 4 hours, preferably overnight. Both will increase in size and soften.

2. Drain excess water from both bowls. Fill your blender 3/ 4 way with rice. Blend the rice until it’s grounded. It should take only about a minute or two for each batch. Pour the grounded rice & its liquid into a big mixing bowl. Refer to images below for guidance. Do this for the soy beans as well. (sidenote: if the soy beans become hard to blend, add ladels of rice liquid from your mixing bowl into the blender to help the soy beans blend more smoothly).

3. Mix the grounded rice and soy bean in one mixing bowl then in a big wok cook half of this mixture on medium heat. Constantly and thoroughly stir so that the rice doesn’t burn at the bottom

4. You will notice that the mixture will thicken and will be harder to stir which is what you want. The mixture should be cooked in 20 minutes. The end result should be soft and fluffy.

5. Pour the cooked mixture back into the mixing bowl and mix with the raw batch. Let it sit in a warm area like in the oven for another 2 hours at least.

6. If using aluminum foil, tear the foil at 6 inches then tear it in half. Do this for at least 13 more times and stack the foils. With one foil, take about 1 cup of filling and put it closer to one side of the foil. Fold one end to the other on each side and finish it with a firm press between your palms before setting it in the steamer. Continue this for the remaining mixture. Remember to lightly stack these individual patties on top of each other.

7. Steam for 45 minute to 1 hour. Take one and taste it; it should taste soft and fluffy.

sidenote: You can place these in a rice steamer right on top of your cooked rice for up to a few days to keep the patties from getting stale.

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Grilled Branzino with Rosemary Vinaigrette

If branzino is not available, try this with walleye, Pacific rock cod, or a large Atlantic black seabass.

1 Make the rosemary vinaigrette. Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and pur?e it for about 30 seconds. Use a spatula to scrape down the sides of the blender and puree it again for 10-20 seconds. Scrape the sides down again. Turn the blender on low and take the removable cap off the lid. Hold you hand over the hole, as it might spit a little. Pour the olive oil in slowly and put the cap back on. Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds.

Incidentally, this vinaigrette would be great with potatoes, chicken or turkey ? or just over a tossed salad.

2 Rinse the fish under cold water. Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on his plate. Gills can impart a bitter taste to the fish, so they need to go, too.

3 Use a very sharp knife and make several slashes on the sides of the fish, maybe every inch or so. Make the cuts at an angle to the side of the fish, and slice down until you feel the spine. Do not sever the spine, however. These cuts will help the fish cook faster. Rub olive oil all over the fish and set it aside.

4 Prepare your grill for high, direct heat. Scrape down the grates well and close the lid. Salt the fish well. Now grab a paper towel, a set of tongs, and some cheap vegetable oil. Bring all of this out to the grill. Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates.

5 Lay the fish down on the grill and close the lid. Let this cook for 5 minutes without touching it.

6 Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don?t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots.

Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes.

7 Once the fish has been flipped, let it cook another 3-5 minutes. Again, test for sticky spots with the tongs and spatula. Dislodge them gently and gently lift the fish onto a plate. If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up.

Drizzle the vinaigrette over the fish and serve at once. Goes well with crusty bread and a glass of pilsner beer or white wine.

Serves 2.

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Rabbit Stew with Mushrooms

Rabbit are often available at specialty markets, fresh or frozen, or can be ordered by your local butcher. If you can find fresh rabbit, have your butcher piece it out for you. Otherwise, see How to Cut Up a Rabbit. Alternatively, you can simply brown the whole rabbit, and put it into the stew whole. Then remove it later and pick off the meat.

There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken?s liver, mix it with cr?me fraiche or sour cream, then push it through a fine sieve. The result is a pink slurry that will thicken and enrich your sauce. If you choose to take this step, do not let your stew boil once the liver-cr?me fraiche mixture is in it or it will curdle. If you want to go halfway with this final step, mix in a large dollop of cr?me fraiche or sour cream in at the end.

1 Soak the dried porcini mushrooms in 2 cups hot water.

2 Cut the rabbit into serving pieces and salt well. Let sit at room temperature for 30 minutes. Use all of the rabbit in this dish ? you can fish out the ribs and other parts that have little or no meat on them later; they will add vital flavor to your stew.

3 Optional Step If you are going to make the cr?me fraiche-liver thickener, mince the rabbit liver finely and move it to a small bowl. Vigorously mix in about 1 1/2 tablespoons cr?me fraiche or sour cream. Now put the mixture into a fine-meshed sieve over a bowl and push it through with a rubber spatula. Reserve in the fridge.

4 Preheat the oven to 375?F. Slice the top third off the heads of garlic and drizzle the olive oil over them. Wrap the heads loosely in foil and bake for 45 minutes to an hour, or until cloves are soft and brown. Set aside to cool.

5 Chop off the tough ends of the mushroom stems and either discard or save for stock. Roughly chop or slice the mushrooms and set aside. Dice the rehydrated porcini. Pour the porcini soaking water though a paper towel into another bowl. Reserve the liquid.

6 Heat a thick-bottomed large pot on high heat for 1 minute. Add the mushrooms and shake the pot. Stirring continuously, dry saut? the mushrooms until they release their water. Turn the heat down to medium-high. Use a wooden spoon to scrape up any mushroom bits off the bottom of the pan. Salt the mushrooms lightly. When the mushroom liquid is mostly gone, remove them to a bowl.

7 Add the butter to the pot. When the butter melts, turn the heat down to medium. Pat the rabbit pieces dry and place in the pan. Work in batches if you need to, do not crowd the pan. Brown the pieces well on all sides. Remove the rabbit pieces from the pot and set aside.

8 Increase the the heat to medium-high and add the shallots to the pot. Saut? until the shallots are nicely wilted, about 3 minutes. Stir from time to time. Sprinkle salt over everything.

9 While the shallots are cooking, squeeze the roasted garlic into the mushroom soaking water you have strained, then whisk it together.

10 Add the sherry or white wine to the shallots in the pot. Use a wooden spoon to scrape off any browned bits on the bottom of the pot. Let the sherry boil down by half. Add the mushroom-roasted garlic mixture and the stock and stir to combine. Add the thyme, all the mushrooms, the rabbit and the parsnips and bring everything to a bare simmer.

11 Simmer gently for 90 minutes. You want the meat to be close to falling off the bone. If you want, you can fish out all the rabbit pieces and pull the meat off the bone ? it makes the dish less attractive, but it will be easier to eat. Taste for salt right before you serve and add if needed. Stir in the parsley.

12 If you are using the cr?me fraiche-liver mixture to thicken your stew, turn off the heat. When the stew stops bubbling, add the mixture and let it heat through for a minute before serving.

Serve with a crusty loaf of bread, a green salad and either a hearty white wine, a dry rose or a light red wine.

Serves 4.

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Scrambled eggs with melted Tomatoes – Qe Kib saw txiv lwm suav

Qe Kib saw txiv lwm suav

My mother tells me that in Laos, Hmong people would just fry lots of tomatoes from their garden and scramble in some eggs from their chicken coop. This is perfect for breakfast. It’s so simple and it tastes much better than it looks! This is one of my favorite ways to eat eggs and could be yours too.

Preparation: 5 minutes. Cooking: 10 minutes.

Ingredients for 4 servings:

15 cherry tomatoes3-4 eggs1 tsp of salt1 TB oilHeat small skillet in oil. Cut tomatoes in halves and stir in skillet. Cover with a lid for a few mintues before stirring again. Let the tomatoes melt into the skillet, stiry occasionally.Add eggs and scramble mix. Add salt let simmer for a minute then turn off heat. Taste and add more salt if desire. Serve with white steamed rice for breakfast or even lunch.

View the original article here

German Pork Burger

Juniper berries are available whole in most good supermarkets, you'll need to crush them or grind them for this recipe. If you can't find juniper berries either omit them or substitute with 1/2 teaspoon of celery seeds instead. It will be a different flavor, but still good. If you don't eat pork, you can use ground beef instead.

1 Using your hands, mix in the salt, ground juniper berries, caraway seeds, and pepper in with the ground pork. Mix in the chopped parsley and sour cream.

2 Form into patties, anywhere from 1/4 pound to 1/2 pound each.

3 Heat a teaspoon of oil in a frying pan on medium heat. Add the burger patties to the pan, and cook slowly, 4 to 5 minutes each side, until the interior of the burgers reaches a temperature of 155?F. Alternatively, cook on a grill on medium heat, 4-5 minutes each side, until the burgers are cooked through.

4 Remove the burgers from the heat and toast the buns on the pan or grill. Top each burger with a dollop of whole grain mustard and a sprinkling of sauerkraut.

Serves 4-6.

View the original article here

Slow-Cook Once For Multiple healthy food and drink

I found a wonderful way to provide a convenience feature to save even more time with the crockpot again and that is a few days worth of meat at once, then use the cooked meat for a few nights value of upcoming meals. You must have a great slowcooker for this, if you do not have a large crockpot again, not to go out and buy a new one because they are abundant in thrift stores.

Because I'm working on healthier meals for my family, this article will refer to Boneless Skinless chicken breast, but the idea with a meat can be applied.

The first day, after the spraying of the slow cooker with non-stick cooking spray (great tip for easy clean-up), I have a few cut-up carrots added to the bottom of the pot and seasoned with herbs salt. You can find all the vegetables of your choice, which would go with one of your upcoming meals. Than I layers of Boneless Skinless chicken breast at the top (probably about 3-4 kg worth), added each layer with fresh chopped garlic herbs and herbal salt (an added advantage ... your home smells so good all day).Make sure that there is no trim fat from the chest to the pot before you. I added about 1/2 cup of water, the valve placed on the top and the slow cooker to low & cooked approximately 8 hours. Simple enough juicy meat cooked for at least 3 days work meals!

Meal 1: the first night we had chicken buns.After spraying a pan with non-stick cooking spray, I toasted ONION rolls over medium heat, then let the family add their own herbs such as cut tomatoes and onions, lettuce, mayonnaise, mustard, etc., and a piece of the cooked chicken. they were delicious! I served with oven fries the buns ... just slice potatoes, put them on a baking sheet sprayed with non-stick cooking spray, spray the potatoes with the spray, season and 400f for 40-60 minutes to cook for. These are better than the soaked in oil ... honestly, and I am one who loves the deef-baked French fries and all manure food!

Meal # 2: because I a few more UI rolls of meal # 1, I will make a delicious barbecue sauce (you can bottled), then add chicken to segment the sauce and serve, editor and writer who talks about the buns toasted ONION. we have the carrots that are prepared with the chicken and baked potatoes to the side.

Meal 3: I make a delicious marinara sauce, add cooked chicken cut-up, and on spaghetti with garlic bread on the side.A great way to taste and nutrients to spaghetti or marinara sauce is chopped carrots, celery and other vegetables add to the sauce. you can bake them together with the onions, or add them directly to the sauce.

These are just a few ideas. chicken is so versatile that endless ideas for the use of the cooked meat in meals. you could do, salads, soups, stews and more. If you have a soup, make sure you're using the delicious broth, that this creates!

I hope that this will give you the inspiration for dusting in the slow cooker and to use ... they are great so to save time, even if you use them for a meal of nights.

If you are interested in slow cooker recipes are, check out The Slowcooker E-Cookbook here: http://homemakersjournal.com/slowcooker.htm if you are interested in the chicken recipes, check out the Down Home chicken recipe e-book here: http://homemakersjournal.com/chickenrecipes.htm Get Monica's free weekly ezine for housewives! to subscribe, send a blank message to: homemakersjournal-subscribe@yahoogroups.com

Roasted Red Pepper Pasta Sauce

3 Tbsp olive oil1 onion, choppedSalt4 garlic cloves, chopped1 Tbsp fresh sage, chopped3-5 anchovies, or 2 teaspoons anchovy paste2 Tbsp tomato paste1 1/2 cups red wine4 cups roasted red peppers (jarred or freshly roasted)1/4 teaspoon smoked paprika (optional)1/2 teaspoon cayenne or hot paprikaGrated cheese (parmesan, pecorino, manchego, etc.)Some minced fresh sage for garnish

1 If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 minutes before proceeding.

2 Heat the olive oil in a pot over medium-high heat. Add the chopped onion and saut?, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.

3 Add the garlic and sage, mix well, and saut? another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.

4 Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let this simmer for 10-20 minutes ? it?s pretty forgiving at this point. You just want the peppers to be cooked through and soft.

5 Pur?e the sauce in a blender. You might need to do this in batches, because you don?t want to fill your blender more than 2/3 up at one time. Pur?e the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Pur?e for at least a minute, until smooth.

6 Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a teaspoon of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta.

7 Make the pasta according to the package instructions, depending on the type of pasta you are using.

8 To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage. Serve with a medium-bodied red wine, or a dry rose.

Serves 6-8.

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Eggplant Spicy Dipping – Lws Kubtshis Tuav

Eggplant Spicy Dipping - Lws Kubtshis Tuav

This is a traditional hmong pepper dipping sauce made with eggplants. This dipping is particularly good with ovened, grilled or bbq meat. You can either oven or broil eggplants to make this dipping but this recipe will ask you to boil. You can also eat this completely by itself, with or without the spice, served with steamed white rice. it’s delicious!

Preparation: 5 min. Cooking:20 min.

Ingredients:

1 chinese eggplant½ cup of cilantro1 green onion, minced1 tsp of saltA pinch of msgchili pepper(s)

1. Cut the eggplant into 3 equal parts, lengthwise.
2. Broil over high heat for 15-20 minutes. Turn off the heat and transfer it onto a plate to let it cool for 5 minutes.
3. Meanwhile, rinse and minced your greens. In a mortar, pound pepper into the msg and salt thoroughly.
4. Now take one eggplant piece at a time and scrape the eggplant meat off the purple skin with a spoon, letting the eggplant meat fall into the mortar.
5. Pound for a few minutes to mush and mix the meat completely with the rest of the ingredients.
6. Taste, add more salt if desire. Lastly, add the minced cilantro and green onions and pound a few more times to mix before serving

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Real Mexican Guacamole – how to make it as Tia Guadalupe

Do you think guacamole? Unless you're the real deal, with the hand in a Mexican cuisine--have had created or at least in an authentic Mexican restaurant--you lack of how sublime this concoction avocado.

And "BREW" is just the right word for real guacamole.Mole in Nahuatl--the language of ancient Aztecs--just means that. Guaca comes from the Nahuatl word for avocado. the Aztecs loved this creamy, delicious and very healthy fruit.

OK, so how to make real "guac" the right way, so it comes out of the tests as the newly of TIA Guadalupe Mexican cocina leave? Here's what I learned in a Mexican cooking school.

In the first place the Blender road, far away. in fact, don't forget that you own.Real guacamole virtually no relationship with the pureed gooey mash--abominated sometimes even further with sour cream--that shows all too often on American tables under the name guacamole.The real work has to be solid with a burst of the rich taste of avocado and just a touch of bite.

To really authentic, must be borne in mind in a guacamole molcajete, the pre-Hispanic mortar and pestle of volcanic rock that you are still for sale in every street of the Mexican market. you can use the ingredients of the flavoring along ground into a paste before the avocado, distribute the flavors in a uniform manner. Since most modern American kitchens have a molcajete, you can scale and the back of a large spoon instead.

Use for the best taste, very ripe Hass avocados. not only do they taste better, they also tend to be more slowly.

Real Mexican Guacamole

3 cups (about 4-5 persons)

3 ripe of Hass avocados

1/2 medium-sized white onion, chopped fine

1 clove garlic (if you wish), chopped fine

1 fresh Chile Serrano, pitted and chopped fine, deveined *

2 Tbls. fresh coriander, chopped fine

2 medium tomatoes, chopped

1 kopnoten fresh lime juice (small Mexican or pressing the limes)

½ kopnoten salt (more or less to taste)

Put the chopped onion, garlic, coriander and serrano in a molcajete or bowl and mash together with a mortar or the back of a large spoon until the juices mix and they start into a paste. the avocados cut in half and scoop out the flesh with a spoon in the bowl into large pieces.Mix well, mashing the avocado somewhat, but not to the a pasty puree.The mixture should be solid.

Soft mix in the finely sliced tomatoes, lime juice and salt to taste.Stir well to mix.

Serve on chips, or better yet, on homemade totopes--the thick, hand-cut tortilla chips common on Mexico. In Mexico, is guacamole also commonly served to piling on steaks, carnitas tacos, fajitas, or spread on bread instead of the mayonnaise in a bun.

Now close your eyes, take a bite and enjoy the lively, authentic and sublime taste of real Mexican guacamole.

* Tip:Start with a small serrano than testing for your hotness. If you add more fiery, guacamole. as fresh serrano chiles is not available in your area, you can be replaced by the following fresh jalapenos, but the flavor is something else.

Tip 2:Create never before guacamole. Avocado dis colors quickly in contact with air you can mix up the first ingredients if you have a few hours in advance, but wait to add of the ingredients of the avocado and at a later time just before serving.

I learned how to make real Mexican Guacamole at La Cocina Cooking School in San Miguel de Allende, Mexico. Kris Owner Rudolph really knows her way around a Mexican cuisine. info about La Cocina, click on the link below, and then click "Cooking Classes" tab.

Donna Meyer is a freelance writer, journalist and editor. She loves a long-term resident of San Miguel de Allende, Mexico, insiders give people a look at this beautiful colonial city. She is the founder and the webmaster of http://www.experience-san-miguel-de-allende.com, the final version of the insiders guide to San Miguel, where they have the magic and mystery of one of the most charming cities of Mexico.(c) copyright 2007 Donna Meyer,

Slow-Cooked Turkey with Mustard Sauce

4 turkey thighs, skin on, bone-inSalt4 Tbsp vegetable oil1 large yellow or white onion, roughly chopped1-2 large parsnips, peeled, cut into 1-inch pieces2-3 large carrots, peeled, cut into 1-inch pieces3 cups chicken or turkey stock2 Tbsp brown sugar1/3 cup yellow mustard1 heaping Tbsp dry mustard powder2 teaspoons chipotle or chili powder 4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley1/4 cup whole grain mustard

1 Salt the turkey thighs well and set out at room temperature for 30 minutes.

2 Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don?t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven.

3 Saut? the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.

4 While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.

5 Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.

6 Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer.

7 Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.

8 Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.

Serves 6-8

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Outdoor Kitchen Design Hints & Tips

Picture this: it is a Super-Sunday with oodles of bright sun and a lovely soft breeze show a tempting intense passion right through the iconic green views. Some grilled sandwiches or steak to this unspoilt spectacle and you have a concept of which would give a full sensory experience for the most beautiful moments of life. If you want this blessed idyllic dream to make inroads in the dark, corrosive, then it is all it takes is an outdoor kitchen design.

And before you this account as some sort of an apocryphal story, remember what designers endless harangues of elaborate a bit on-all it takes is a small space and munificent amounts of imagination, and you could give the real estate value of your home a shot in the arm. it's time to get a new sense of freedom of the phlegmatic wall of the enclosed kitchen.

More Than Just grilled Cabinet Enclosures

If you're that outdated advice outdoor kitchen are just about the very general grilled Cabinet rooms, you will be more than a gear shift shall exist when you feast your eyes on the scores of very elegant and refined design that mix of a fully functional kitchenette with a pulsating entertainment area, without the offending aesthetic feelings.

It just takes a little effort, and your terrace or patio could send your imagination and your taste buds rising.

Planning is essential

If you want your outdoor kitchen to a spectacular celebration of impeccable luxury and convenience of the unbridled, you'll need for the plans. Here's how:

First of all, decide on the amount of space to allocate for this very ambitious undertaking. The design must be indicated by signs in accordance with your needs and tastes.If you are an occasional cook, simplicity is the credo that you should follow.If you enjoy the magical experience of creating delicious delicacies while enjoying the amazing views, you can format the entire pig.You may eschew the need for a comprehensive storage system, but you can't think of a kitchen without a lot of cookers.Fridge, stove top and sink make life much easier.No doubt as to the required grilling, right?Free-standing or built in the vagaries of the Islands, take your pick. If you fail to comply with the immense resources, go for a uber-cool, tailor-made masonry grilling island.Prefab grilling Islands in a range of finishes and configurations are perfectly situated for sightseers and guests seeking limited by the finance. of the materials you should be able to many a storms. Polymer is the choice for numero uno and other traditional materials such as wood, concrete and stucco pips. it's a solid and remarkably durable material that remains largely unaffected by moisture, chips and cracks. If you want to be a bright spark of an idea? Try atmosphere, or better yet, solar energy that your brilliant design.

Do you know 5 good reasons why online kitchen design software use? Check out http://www.spicykitchens.com

Nutrition-Food Your Carrier, your new best friend

This tip is designed to show you how much of your success and those who have mastered their bodies comes down to make easy, user friendly systems and how something as simple as wearing your food around with you, create an incredibly positive impact on your lifestyle and has a huge impact on the development of a lean muscle body.

Your new best friend comes to your food carrier. you are now one of those other people who have dedicated their food around with them, so that you almost never miss a meal, and you will always will fuel your body correctly and precisely and fat burning muscle building machine that you want.

Your food to carry system consists basically of a cooler type of bag, individual food containers, shakers and protein supplement powder containers, containers and cutlery.

A few useful practical tips to consider are as follows. The first consideration is the size. A container food shall be large enough to everything you need but not so large that it will make it more difficult to lug around everywhere. To this end, you may want to consider having different sizes of food carriers for several days. The other essential factor in terms of size is how your actual food boxes fit within the container. The absolute key to a good set-up is exactly match your food containers to your pocket.The fit should be friendly with minimal movements such as this saves endless cleaning of your pocket. If you have it all from the same shop, take the potential cooler bags you look at the section of the container and all of them try to make sure you get a good fit. If your device you can put together with your food that is great, but the higher priority is an ideal, containers that fit well with the bag that you select. Finally, you need to make sure that your bag has enough pockets for supplements, specifications and other bits and pieces.

Shakers, there are many cheap shakers about that look just like the better ones but in fact inferior. a good quality Shaker has a flip top lid that tight to lock (you must be able to tip the upside down while filled and the lid stays locked). It also has a good rubber seal in the rim of the screw at the top half. A lot of cheap, crappy shakers have no gasket or a completely ineffective harder plastic one that does nothing. Good shakers must Mesh grill style as opposed to a mixer type Insert as protein shakes foam tends to be more than you want to create the foaming worse is pointless.

There is a tendency for the grid also be integrated into the screw lid which is not really a big thing, it is necessary to keep it clean that the aim is to draw down of the there in the first place.Also, the timesheet is in the lid is sometimes used as a substitute for a gasket, but not really all that well do the job. a standard brand with the functions referred to is the ultimate shaker.Often these re-branded with a supplement company logos, but the specs are the same. one last tip on shakers is if you have more than one powers, find out what combination best used and put them in the first place if they are in a position to keep at the bottom.Of course, to keep the water at first is always the best but if you stuff around this is not always possible. There are some shakers with a separate section at the bottom, which is useful, but I'm yet to see, including an appropriate Grill and I don't know about the seals on them as well.

In terms of specifications, I prefer use of plastic, so I can just dump the split of the window after I finish without worrying about keeping it clean or dirtying of a compartment. metal you can, of course, especially if you eat steak or chicken breast without cutting them first before they pack.

If you have a number of supplements, I find it easiest to wear them in the pill of the plastic containers with the individual boxes and little doors for easy dosing. I also find the easiest way to buy a whole bunch and they all pre-pack so I don't always endless supplement bottles per day.

In the end it comes down to something so simple-you do not wear your food, you do not manage. you know what to do and how to create powerful fat loss and muscle building plans at this point, you should only.

Am Kong is author or co-creator of Ultimate Body success-The Impossible To fail, total Lifestyle system For Creating Your Best Body Ever.

Ultimate Body success is dedicated to helping you finally understand that long-term, body transformation is only possible if you how the body works really understands-only then you can lead you to his own natural system to create your best body ever. Although there is no short-cuts, this is the easiest way.

Click on the link once and for all how deep your body not to believe.

http://www.ultimatebodysuccess.com/freereport.php

All rights Reserved 2007

Grilling year round – helpful hints and tips

In the dictionaries, a barbecue is defined as a kind of grill. It is meant for burning different meat seasoned with different sauces. This usually happens outdoors for social institutions. So, for most people, BBQ area does not mean that the grill, but it gets grilled food. It can also be the sauce, a kind of outdoor event or a technique of cooking.

No matter what the term barbecue you book, the still down on the fun.You can simply the wonderful scent of food is cooked over charcoal. one advantage offers the cosy environment can bring, the outspoken taste of most food cooked and even the relaxed approach.

A traditional barbecue is usually made up of the charcoal heat source, the barbecue and a place where you can grill, and a different kind of grill, apart from the charcoal powered ones is the gas-operated ones. This is now the common in most countries, particularly in the United States of America.

Grilling has three categories, namely indirect grilling, direct grilling and smoking.

Indirectly is the process that is harder and larger meat. side of the meat is usually placed over medium heat, and there is a closing lid. cooking on the barbecue is gradually, in the same way is placed in a conventional oven.

Direct grilling is the process that many people know. With this type of meat such as, chops and steaks placed on top of high heat.

Smoking is similar to indirect grilling, although the wood chips with charcoal combines, cooking on a slightly lower temperature.

All of these categories Under grilling most people think, especially those who believe in the United Kingdom of Great Britain and barbecues as direct grilling type.

In the context of the establishment of a barbecue collection, first pick out State carefully.Make sure that the way of the wind and trek. Barbecue should be placed on the top of a solid and flat surface.It must be of installations, as well as substances that can ignite.

Check and double check if the barbecue stable; plus, the nuts and bolts, legs must be tight.
To keep clean the Griller. There is a tendency for the meat stuck on the grill.This means, you must use the remains of the involvement of your previous barbecue Scrape.

If your spot has so much Griller, can you wipe your grill with some cooking oil. This is to ensure that it is not.

Make sure that all programs are also nearby. you can use this on a table that is located next to the barbecue place. never use the same object or tool that you use to delete, and cooked and rare meat.

When the charcoal or gas powered grillers lighting, make sure your pets and young children in a safe distance.

With lighting charcoal, make sure that you are pushing on the briquettes or chunks, place them in the pyramids. it promotes better ventilation.

When the charcoal is as gray, the barbecue is ready. you can then evenly the coal.

Visit our website for more information about Indoor Electric Grills and Grills from gas treatment.

Healthy cooking tips for weight loss

By a few simple changes to your recipes, you can dramatically reduce total fat intake. This is important if you want to lose weight, as research continues to support and to underline the importance of a low-fat diet that is rich in fruit and vegetables to permanent weight loss. Even if you only have a few of these simple healthy cooking options, you can significantly reduce your fat intake.

This simple substitutions in your recipes, click the article number below to dramatically reduce your intake of saturated and hydrogenated too much (the bad fats) fat. This will considerably improve your health and almost effortless weight loss.The key to a healthy cooking is to reduce fat and calories, while at the same time, the nutritional value to add to the food. you are only successful if you do not have the brunt of the quality of the end product.

Here are my favorite tips:

o rinse your ground beef with hot water. After Browning and do it. This will be the fat content, by weight, in the flesh to fall to 50% without the taste.Add the herbs and vegetables until after you have flushed the meat.

o Replacement chicken broth for butter. This works fine for all rice, pasta or fill dishes.Do not forget to spray your soup dish with cooking spray to prevent sticking.

o Fried in wine or chicken/beef bouillon instead of butter or margarine. This works well in a stir-fry.

o Replacement nonfat cottage cheese for at least half of the hard cheese in your recipe. This works well for the Center layers of your pasta dishes, such as lasagne.

o Replacement mozzarella cheese for cheddar cheese. This change will the fat content.

o your favorite foods which are usually fried. discard your food in a plastic bag with a beaten egg white.Role then your pieces in finely ground, seasoned bread crumbs. Arrange than your pieces in a single layer on a hotplate that light are lined with rapeseed oil (monounsaturated fats) cooking spray.To carry everywhere all your food Bake at 350 degrees from 7 to 40 minutes, depending on what you are oven potatoes that have been cut into chips is the best policy, while the fastest cheese curd will happen.

o Use skim milk rather than the whole, 2% or 1%.You can not enjoy skim milk drink, but in your recipes, you will not be the difference. 8 grams of fat per cup of whole milk, you save on.

o use light cream cheese instead of regular cream cheese. You will not sacrifice taste with this replacement, but save your fat intake

o Use low-fat sour cream instead of regular sour cream.This is a good tip for vegetable dips.

o Use reduced fat mayonnaise (not free FAT) or Miracle Whip light instead of regular mayonnaise.

o Replacement yogurt or pumpkin for butter or oil in your baked goods.This will add value to your nutritional cake, muffins or brownies as well as to remove the fat.This replacement is not working properly for cookies, if they want to be more cake.

o Use 2 egg white instead of 1 whole egg.This will work for most of your recipes.

o record changes of your prescription.Keep the index cards of 3 x 5 in your kitchen.Your prescription changes while you are cooking, including baking temperature and time. Once your family has tasted the recipe, comments to make on the bottom of the map.If the product should be further reviewed, you must have a starting point.

Prevent announces that the food is healthy! resist the urge to brag about your healthy dish. most people who told that they have something "good for them" food will immediately think that the food be boring or not as good as the original.

To help you achieve your goal of improving your health, Jill Fleming offers you a free PDF of her thin Lifestyle choices agenda. this journal allows you to keep track of your intake of vegetables, fruit and water consumed if the minutes of exercise. writing your objectives and daily choices, is one of the easiest ways to increase your accountability to yourself to sustainable improvement of health. you can find on http://www.thinchoices.com

You can also get free video clips of Jill Fleming occur during a live event at this Web site. She's actually talk about some of the best weight loss techniques of her book "thin people not their plates clean."You'll discover that the increase in metabolic rate techniques thin people use to stay THIN. Jill Fleming is an award-winning speaker, author & registry Dietitian. She has a master's degree in food science. She is stimulating and empowerment of the target groups to listen to and to keep track of their body since 1993.

She is a very media-savvy spokesperson for the non-diet approach to wellness. She is a regular guest on radio and talk shows. She was even the cover girl for woman's World Magazine March 2005. Jill's book thin PEOPLE DON'T CLEAN their plates, available on Amazon.com http://tinyurl.com/6oy928, specify the additional information that you must have to make sure that your new lifestyle choices in habits.

Dinner recipes can be easy if you know the Secrets

It's true-it's a quick world and it seems that people printer today than ever before in history. People add more and more things to do, which is the modern technology to tasks brings speed offsets. This then leads to personal life, which sometimes have been abandoned. Many types of tasks get neglected, as well as other things. Unfortunately, that definition and meals. I think that's exactly why people are always on the lookout for ways to dinner recipes, you can quickly and easily. It's nice to know that there is a lot of ideas around for quick meals.

Forty years ago people much more prepared from scratch – hand Cook was the norm. Sausage had not been purchased, it was the field in the intestines of the scratch. Simple meals such as spaghetti toil on a noodle press and sauce of zero hour.Meal preparation often took a whole day. with far fewer women in the labour force at the time, it was often the norm.

It was not until much later in the case of prepackaged and ready made food appeared in homes. Instant cake mixes, for example, more often. The old days of the cake bake, slowly changed mixing ingredients such as vanilla, flour, eggs, milk, carefully melted chocolate and many many other ingredients just a box and mix in some eggs and milk.Bake a cake today is much, much easier than it used to be. in the old days could easily takes half a day or more good baking and frost a cake. Change is really happened.

These days there are plenty of places to learn how to cook better and faster. Many sources are now available to tell people how you faster meals. Cooking TV shows are more popular than ever.Things were much tougher times when Julia Child was talking about the beautiful Gourmet French cuisine as the galloping the sauce every day hit. Today the cooking shows focus on easy meals every day, and every day people. There are many techniques for fresh food can be combined with pre-packaged elements available. Cooking shows today fast boiling deliver meals that looks a lot more complex, but still easy enough for the general public to complete.

Another nice thing is that in the case of prepackaged and ready made foods are not as boring as it used to be. Most recent supermarkets now have the deli where warm meals are created.It's almost like buying a restaurant meal when shopping at the store, then to the House to eat. Another plus point is that many of these foods can be chilled or frozen for another day to eat. That's a different idea of meal comes in the favor now as well. Many people have found that it is often easier to all your meals to prepare for the week somewhere during the weekend, then freeze them reheating later during the week.And a good thing is that a lot of frozen food is not suffering and warmed up.

Busy people can eat everywhere in the modern world without spending a lot of money every day to eat.It is possible.There are plenty of places to learn about dinner recipes easy to make. go ahead, good tips about how to create great dinner recipes that everywhere you look. Bon appetite.

Did you know that the average family will take more than an hour to a regular meal? who has the time? learn the secret recipes [http://www.thebestrecipesonline.com/restaurant-recipe-secrets] of America's favorite restaurants and cook them in your own home [http://www.thebestrecipesonline.com/restaurant-recipe-secrets] now.

Improve your kitchen with some useful tips

Every chef in the profession, or celebrity or unknown, usually has its own unique cooking tips that he has given to the aspiring chef. It doesn't matter how great a Cook someone is, everyone has some pointers in the beginning. Sometimes all that is needed to some helpful tips, rather than a detailed lesson from start to finish, to reduce, culinary, travel and someone to succeed with the recipe they make. Read on for some secret tools for everyone to succeed with cooking.

Decision to cook a meal within thirty minutes is an easy time schedule and a good solution to the very busy schedules which many of us with work, family and so many other responsibilities. Good food cooking can be a very quick and easy thing to do. A little secret that will help you fantastic delicious cooking in a short amount of time buy pre-sliced vegetables from the local files as they often have the salad bars and the proceeds are washed and pre-packaged for easy salads. This is one small pointer makes it very easy to General cooking to save time. Also, use of thinly sliced meat.This reduces the cooking time about everything. But make sure you buy only high-quality tender cuts that will cook.

The purpose of the truly great cooking is not just about the overall cooking time to prepare a meal.You need to be aware when you have the taste of the people who you are cooking for cooking. do not cook a raw fish salsa (also known as fish ceviche) for people who love to eat steak and potatoes. People who prefer vegetarian meals will not be happy with some nice meat dishes no matter how good you cook them.

You can eventually get really fancy with your cooking or press and hold the basic and simple. don't ever try and a new recipe that you if you are unfamiliar with rough or not enough time for cooking. You can use all the help in the world but there must be a commitment to a better cook.Cooking is called the culinary arts for a reason and you have to invest some improve your skills. you will make mistakes along the way, but if you are stuck to the keep you will improve.

When you are in your kitchen cooking the next meal, stop and think back through all the recipes you have learned to cook at different times in your life.There is no doubt that with each recipe did you learn that you also picked up some great tips as well. but if you do not remember them, do some research by reading your cookbooks, or surf the Web for inspiration and instruction. remember that no matter what you're cooking, leave plenty of time and make sure you have fun doing it.

Terje Brooks has written articles online for many years, and he likes to write about food, home and family issues among other topics. If you go to his pizza ovens for sale homepage you can read a presto pizzazz pizza oven review plus more similar information.

Grilled fish-How To Do It The Right Way

The best and the most healthy way to cook fish by grilling. It is also a perfect way for the preservation of the natural taste of the fish, like the taste steaks, ribs or grilling vegetables. reserves

There are a few useful tips on the whims of fish that can give you the best results. Fish is one of the healthiest food available, so know how to grill, it can make you more attractive results.

First, you need to decide how you want grill fish. depending on their size can be grilled whole fish, if they are about 5 pounds or less, but if they come in large sizes, it's better to cut it in and Grill each piece individually. you can also buy fish fillet in your local market or grocery store. Single season the fish with a little salt and some of your favorite herbs to the vagaries of.

The type of fish also determines how it needs to be grilled, because the fish meat come in different textures and firmness. tuna, swordfish and blue marlin are best for grilling because they are a lot easier than most types of fish cooking.It's best to these species to cut into pieces of fish fillet grilled. tuna and marlin are much meatier than other types of fish, to make them more and less tendencies have to split them on the grill. Bass and bass are best grilled whole and you can find them in the size of the table, which is about 2 pounds or more.It is best not to remove fish scales whims of fish by the removal of this way. will cause the skin to keep up on the grill.

If you will the vagaries of fish fillet pieces must be at least an inch thick, so that they not flake or split if it.Leave at least 2 minutes, or until you pass are those grill marks on the one hand, before they are allowed. which ensures that you will seal in the moisture for tasty fish.

Other useful tips to grilling fish contain in order to ensure that your timesheet clean to begin with. always washing and removing residues from the grill, as you would not have been the the taste of grilled meat earlier in your grilled fish like. before you to your fish paste or a group on the grill, make sure the grill is to ensure that the pieces are preheated and your fish comes in a very nice article. it helps to get a little oil rub on the grill, but make sure you're not too much, this will encourage flames.

Andrea has written articles on many aspects of life for over 3 years and recommends that you want to check out coupon organizer or maybe marketing strategies!

Recipes, Tips, Bar Mixes

Grandma’s Beef-Stew & Dumplings

1 pound………………(500 g)…………………stew beef

3 tablespoons.....(45 ml)…………………flour

1 clove of garlic

salt and pepper to taste

1 medium size onion, chopped

3 carrots

1 turnip, diced

1 bay leaf

Cut meat into cubes. Roll in flour and brown in hot oil.

Add chopped onion and garlic. Add salt and pepper to taste.

Stir until onion is a golden brown. Add enough water to cover

the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.

Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6

TIME: 15 minutes preparation, approximately 2 hours to cook

GRANDMA’S WRAPPED TURKEY

Place dressed turnkey, breast up in centre of greased, wide,
heavy foil. Bring ends of foil up over breast. Overlap fold
and press up against ends of turkey. Place bird in shallow pan.
Open foil last 20 minutes to brown. Bake at 450 F, (230 C)
according to time table.

Weights Roasting Times

Ready To Cook Weight Roasting Time

8 – 10 pounds 2 1/4 -2 1/2 hours

10 – 12 pounds 2 ½ - 3 hours

14 – 16 pounds 3 – 3 ¼ hours

18 – 20 pounds 3 ¼ - 3 ½ hours

22 – 24 pounds 3 ½ - 3 ¾ hours

PRIME LIME TIME.

Limes roll into the market year-round, but summer is prime lime time.
Plentiful supplies mean good values at produce counters. Limes are
unlike any fruit because they are both tart and sweet.

Unlike lemons, limes are available without seeds, so you can squeeze
limes into drinks. Limes also can replace lemons in most recipes, but
lemons cannot replace the lime taste when a recipe calls for lime.
Limes also make a salt-free diet easier to take. Limes bring out flavors
as salt does, but with barely a trace of sodium Limes add few calories
to food as they enhance flavors and provide vitamin C.

When selecting limes, look for fruit that is firm with smooth shiny skin
and deep green colour. Keep limes refrigerated and they will keep fresh
for six to 8 weeks. Watch out for bright light, which ages lime and causes their skins to turn yellow. These limes still will be juicy, but not as attractive,so use soon.

To get the most juice from lime, roll the fruit between the palm of your hand and a kitchen counter, applying gently pressure. Then cut the lime in wedges and squeeze.

A great idea during hot weather is to squeeze fresh lime juice into ice cube trays to freeze and then to be stored in plastic bags.
These ice cubes can be used in iced tea, cold drinks and fruit juices.

GRANDMA’S OLD-TIME HASHED BROWN POTATOES

Chop left-over potatoes and season with salt. Add 3 tablespoons, (45 ml), milk and a few bits of bacon, ham or sausage, if desired.
Heat bacon drippings or other fat in frying pan. Add potatoes and stir, then press lightly. Allow potatoes to become rich, golden brown on bottom, turn to do other side.

BAKED STUFFED POTATOES

Select potatoes of medium size and bake. Cut lengthwise slice from the flat side of each potato, remove contents from shells, being careful not to break the shells. Mash potatoes, add hot milk, butter, salt and pepper and beat until light and fluffy.

Pile potatoes into shells, sprinkle with paprika or chopped parsley. Place in oven to reheat and bake until the tops of the potatoes are lightly browned. If desired, a well beaten egg, grated cheese, well seasoned chopped meat, bacon, ham or chicken may be added to the potato mixture before it is piled back into the shells.

TIPS

To make meat balls of even size, spread mixture in an ice cube tray and press the divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit http://www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
[http://www.hc-gc.ca/nutrition]

Food recalls and allergy alerts.
http://www.cfia-acia.agr.ca

or
http://www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
http://www.canadian-health-network.ca

While at it why not check out their Guide to Active Healthy living. Click on;
http://www.paguide.com

You will also find links to other sites in reference to food.

LIGHTSIDE

A fellow finds himself in front of st. Peter at the golden gate.St. Peter explains it is
not easy to get to heaven. There are some criteria before entry.

He asks the guy are you religious? Gave money to the church? Gave
money to the poor? Help his neighbour?

The fellow answers “no”.

Peter says, “look, work with me, I am trying to help you, think”.

The fellow says, ”Well, I came out of a store and found this old lady surrounded by a dozen bikers. They were shoving her around, and abusing her. I got so mad I threw my grocery bags down, fought through the crowd, and got her purse back. After helping her to her feet, I went to the biggest, baddest biker and told him how despicable, cowardly, and mean he was. Then I spat in his face.”

“Wow”, said peter, “ That’s very impressive. When did this happen”?

“about five seconds ago” the fellow answers.

Protect yourself from Identity theft. Never give out your personal information over the Internet or phone. If you think it could be legitimate, take the information and tell them you will call them back. Don’t use the number they gave you, call the company back on a publicly listed number or if it is online, don’t click on the URL, but type it in yourself.
For information visit: http://www.phonebusters.com

Warning: if you shop on the Internet don’t use your credit cards. It could be a month before you
get your statement and find out you have been charged for something you did’t order, or over-charged.

You can get a free account with a Internet payment service like Paypal. Paypal is part of e Bay, and when you make a payment through them, you receive a notice within minutes, and if there is a problem you can get it fixed within a hour. See below for more details.

Check out the latest prices, compare. Other information you can have use for.

http://www.shopping.com

http://www.dealtime.com

http://www.pricegrabber.com

http://www.shopping.yahoo.com

Maps, driving directions, yellow pages, real estate.
http://maps.yahoo.com/

Register free and gain access to scam alerts, news.
http://www.directfraud.com

Find a business, get directions,map.
[http://maps.goole.com/maps]

Your Free Internet Bank, PayPal
When you signup for PayPal, you can start accepting credit card payments instantly. As the world's number one online payment service, PayPal is the fastest way to open your doors to over 86
million member accounts worldwide. Best of all, it's completely free to sign up! To sign up or learn more, click here:
https://www.paypal.com/row/mrb/pal=EMXEHEG6CP2TY

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate many fatal road accidents are caused by drunk drivers.

If you are having a party, provide food with drinks. Offer none-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a .075 reading. One drink is equal to about 1.5 oz. of whisky or 2 bottles of beer. The rate of elimination for each hour after drinking has stopped is 015. A 200 pound person, after 1 drink produces a reading of .019, so you can see there is a big difference due to weight.

BAR MIXES Standard Measures

1 gallon (US)………………………….128 ounces

½ gallon…………………………………64 ounces

1 quart…………………………………..32 ounces

1 fifth……………………………………25.6 ounces

¾ quart…………………………………24 ounces

1 pint……………………………………16 ounces

1 tenth…………………………………..12.8 ounces

1 cup (1/2 pint) …………………………8 ounces

1 jigger…………………………………..1 ½ ounces

1 pony……………………………………1/8 ounce

1 dash………………………………………3 drops

None-Alcoholic

Cherry Bing

1 pint cherry juice

4 ounces orange juice

Dilute the cherry juice and orange juice with 10 ounces water;

stir to blend. Add chunks of ice before serving.

The Real Kind (Bar Mixes)

Tequila Gimlet

½ ounce lime juice

1 ½ ounces tequila

Stir with ice cubes in a old fashioned glass

Fiesta Cocktail

1 ½ ounces white Puerto Rican rum

½ ounce applejack

½ ounce French vermouth

Shake with ice cube. Strain into chilled cocktail glass.

Thank you for reading Grandma's recipes. Hope the information
is helpful. If you find our recipes helpful, do me a favour and
let your friends know about our newsletter

Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus a free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: www.cbestbuys.com/