Try These Delicious Meatloaf Recipes

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With the hectic pace of life today, the slow cooker is an important part of the kitchen. Just put the ingredients in the slow cooker, plug it in and turn it on. Your dinner will cook while you're away.

Here is a good meatloaf recipe for the slow cooker.

American Style Meatloaf

11/2 lbs lean ground beef

11/2 cups panko bread

1 cup ketchup

1/2 cup chopped onion, saute lightly

2 eggs, slightly beaten

1 tsp salt

1 tsp pepper

8 slices cheddar cheese, cut into strips

1/4 cup tomato paste

In a large mixing bowl, mix together all ingredients, except for the cheese and tomato paste. Shape 1/2 the mixture into a loaf. arrange 8 cheese strips on top of the meat, and top with the remaining meat, pressing edges together to seal. Place in the slow-cooker and top with the tomato paste and remaining cheese slices. Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Fluffy Meat Loaf

Heat oven 350 degrees

Bake 1 1/2 hr.

Mix together:

1 lb ground beef

1/2 lb ground pork

3 slices soft bread, torn into pieces

1 cup milk

1 egg, beaten

1/4 cup minced onion

1 1/4 salt

1/4 tsp pepper,

1/4 tsp garlic salt

Mix together all ingredients. Shape into a loaf on shallow baking pan,sprayed with oil.

Bake 1 1/2 hours or until done.

Mini-Meatloaves

Preheat oven 350 degree.

Spray baking sheet with cooking spray

1 1/2 lb ground lean beef

! onion, chopped

1/4 cup ketchup + 6 tbsp ketchup

1 tbsp mustard

1 egg, beaten

2 tbsp cornmeal

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

Combine the beef, onion, 1/4 cup of ketchup, egg, cornmeal, garlic, salt and pepper. Form into 6 (21/2 in x 41/2-inch) oval loaves. Transfer the loaves to baking sheet. Spread 1 tbsp ketchup over the top of each loaf. Bake until an instant-read thermometer inserted into the center of each loaf reads 160 degrees, about 40-45 minutes. Let stand for 5 minutes before serving.

Tip; To shape meat mixture into a loaf, prepare mixture as directed. Turn mixture into 8x4x2-inch pan. Slightly press meat down around edges, pulling it away from the sides of the pan. Smooth the top. Or shape into an 8x4-inch loaf and place on a baking sheet. Smooth the top and bake as directed.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

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From Chocolate Chip Pancakes to Just Plain Freaky Fun With Food

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I have found over the years that there are a lot of holidays I never knew existed... One of them is National Pancake Day that according to a couple of websites falls on or around February 28th. According to one site it is actually an entire week long, and is dedicated to the complicated art of pancake creation.

I admit I have never been very good at making pancakes.... Whether it's a genetic flaw (my mother has never been into cooking much either...), or my own ambivalence to cooking in general (I've been told I "eat to live rather than live to eat"...) I inevitably end up with some very weird batter puffed and burnt semi-circular discs and a kitchen full of smoke after one round with the skillet in any attempt to create these breakfast treats so beloved by owls and larks alike.

A restaurant becomes the sanity driven solution. From my experience it saves money, time, a smokey kitchen, and excess compost in my utility collection cart from yet another failed attempt at victory over the alchemy of turning batter into (edible) cake. If a restaurant is my destination, I feel a duty to try those things that I never succeed at making on my own at home. Chocolate chip pancakes or any other variation on this theme would qualify for me... But where to go in the greater Seattle area for that perfect alternative flap-jack?

It is worth noting that although Seattle is not generally known for its hip and trendy sit down breakfast bazaars, it does have its gems here and there. One obvious choice with a less than trendy name would be the Original Pancake House in Kirkland. Although they do not currently have chocolate chip pancakes on their menu, they do have some creative twists on the food group including a pancake version of the apple pie that includes a cinnamon glaze over fresh granny smith apples all baked to a warm gooey perfection. They also serve a delectable breakfast indulgence named The Dutch Baby which includes whipped butter, lemon and powdered sugar over an oven baked cake. They have additional enticingly named variations including Georgia Pecan, Hawaiian, Bacon, Banana, as well as Coconut Pancakes. Three Little Pigs In Blankets is high on my list of kudos for creativity in the Pancake creation department!

Other restaurants in the Seattle area with slightly trendier names serving similar fair are The Rusty Pelican which does actually have the chocolate chip variety on their menu, The Dish in Ballard which serves traditional buttermilk or blueberry pancakes, and of course the International House of Pancakes which has the chocolate chip, a New York Cheesecake, as well as the Harvest Grain 'N Nut variety for the health conscious. In my research, I stumbled across one site that listed the tropical fruit Durian as a pancake flavor... that one I might leave for the more adventurous eater, even though I will likely never make those at home either... Bon Apetite!

For other random observations about Chocolate Chip Pancakes and other stops on my obscure culinary journey, check out my other articles.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Who Do We Have to Thank for Chicken Pot Pie?

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As the sandwich celebrates its 250th birthday this year, you may have been hearing trivia about its origin. Legend has it that the Earl of Sandwich, an avid card player, wanted an easy way to have something to eat without having to put his cards down. He asked for a piece of beef between two pieces of bread, and the "sandwich" was born. According to our research, it was a similar desire to eat a filling lunch easily, without using cutlery, which may have led to the origin of the chicken pot pie.

The Cornish Pasty - Parent to the Pot Pie?

One of the earliest and most popular versions of a chicken pie hails from Cornwall in Great Britain. To this day it is referred to as a Cornish "pasty," and appears more similar to an Italian calzone, encased in a thick, closed crust. Unlike a calzone or more modern variations on the pasty, it's filled with savory meat, vegetables and spices but no sauce or gravy as that would make it too messy to eat by hand. Pasties were a very popular lunch with Cornish miners, because they stay warm for a long time in a lunch pail and are easy to reheat by placing on a shovel and holding over a flame. Pasties also require no cutlery to eat, and could be held by their thick crusts by miners with dirty hands who would discard the crust after eating the rest. Today, pasties are Cornwall's national dish and account for 6% of the food economy.

While the ingredients of any savory meat pie have been available for centuries in various countries, there are references in cookbooks from France dating back to the 1300s. Pasties are also referred to in correspondence related to high ranking officials, the clergy, and royalty of the 1200s. It may not have been until the 17th and 18th centuries, however, that pasties became common fare among the working class. With such an important place in Cornish lore and as a "national dish" of Cornwall, the neighboring county of Devon sometimes competes for a role in pasty history.

Cornish Miners Take the Recipe on the Road

As tin mining was on the decline in Cornwall, the miners traveled for work to other parts of the world in the 1800s, and brought their hearty lunch recipe with them. They settled in areas such as Australia, Mexico, the mid-western United States, and Pennsylvania. While these areas are still eating the pasty in a more authentic form, some regions have done away with the more utilitarian features, like the thick crust and lack of sauce.

Modern "Pot" Pies

The original savory pie makers of Europe would use a pot, and include a top and bottom crust to help the pie keep its shape. Some American variations over the years have done away with the bottom crust as it was no longer deemed necessary to eat this dish "on the fly" without cutlery. A more casserole-like dish which features a generous filling, including gravy, has become more popular. Also, the "pot" pie is usually associated with vegetables in addition to chicken meat.

While the recipe and "use" may have changed over the years, chicken pies are still seen as a wholesome, stick-to-your ribs meal for the end of a long work day. Also, as fans know, similar to Cornish pasties, chicken pot pies are one of the few main courses that will still be warm when you go back for seconds!

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Adobo - A Comfort Food In The Philippines

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Philippines Island is a country in Asia that is full of great things to offer - both for the locals and the international guests. The people are known for their warmth and hospitality. A tourist will find many places here that are comparable to other travel destinations in the world. The cuisine of the Filipinos (This is how the citizens of the Philippines are called.) is savory and delectable especially the "adobo".

The word "adobo" is of Spanish origin which is a term for a marinade. The cooking of adobo is one of the heritages acquired on account of Spanish colonization. With cooking inventiveness, the Filipino "adobo" is no longer the simple Spanish marinade. It has become a process of cooking foods with soy sauce, vinegar and spices.

Anybody who had visited the Philippines could have already tasted this Filipino comfort food. The dish is prepared by even the poorest families. Although it normally has pork, chicken or other meat for its main ingredient, Filipino creativity had applied this method to other main ingredients. Foods that are prepared adobo-style had pork and chicken. But other meat such as beef, goat or lamb, fish, squid and vegetables are used. More exotic varieties are "frog adobo" and "cricket adobo".

What is so great tasting about adobo is the way it is cooked. You can find your ingredients within your reach in the kitchen. They are the regular kitchen spices and condiments - soy sauce, vinegar, garlic, pepper and bay leaf. Depending on your taste, you can add a dash of sugar to add little sweetness to the sauce. Another admirable thing with this dish is that you can alter the flavor, depending on your preference. You can have it in the more sour or salty versions. Just add more of vinegar or soy sauce.

Aside from the taste, "adobo" has one great advantage. It has a longer shelf life that will not spoil even without refrigeration. The vinegar will prevent the growth of bacteria thus preventing spoilage.

Earlier, I have said that this menu can be cooked even by the poorest of families. Well, it is not a secret that the Philippines is a third-world country where majority of the millions of people are living in poverty. But I said, these people have a taste of "adobo", not the meat version but the vegetable kind. Water spinach and sweet potato leaves are edible here and these poor people enjoy "adobo" using only these very cheap green leafy vegetables. Don't you forget that this is nutritious foods; green leafy vegetables are loaded with vitamins and minerals.

And how do you cook this delicacy? Just put all the ingredients together. Simmer over low fire until the main ingredient is cooked and tender. You can serve it hot or cold. This is best eaten with steamed rice and some fresh tomatoes as side dish and here is the precaution - watch your diet!

Felicitas Ramos is writing articles as a hobby and she writes on different niches. She loves to share her travel experiences to her readers. Cooking is also her forte. Read more about travels to the Philippines by visiting her site Journals of Journeys.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

How to Make A Healthier Pizza

With careful manipulation of the ingredients a tasty and healthy Pizza can be made.

Amazingly the calorie content of a large Pizza Margarita in one of the International Pizza chains reaches a staggering 2072 calories, with a total fat content of 87.2 g and a salt level of 7.8 g. The figures for a Pizza Double Pepperoni are even higher at 2208 calories, 104 g of fat and salt at 9.12 g.

The total days calorie intake for an average male is 2400 calories, and for a female 1800 calories, with a recommended daily intake of around 6 g of salt and 65 g of oils. When consumed in excessive amounts these ingredients lead to obesity, heart disease and cancer. So with one plate of food the Recommended Daily Intake of calories, oils and salt has been met, and this excludes any drinks served with the meal such as cola or alcohol. It is not surprising that health problems related to eating and drinking are on the increase throughout the world.

So how can a healthy option be achieved?

Tip 1. Reduce the size.

Reducing the size from 12 inch to 8 inch diameter will cut the above figures by 54%, to around 1000 calories, 47 g of fat and 4.2 g of salt for the Margarita version. This is still high for a single plate of food when other meals taken in the day are considered. There are further options.

Tip 2. Eliminate some ingredients.

Cheese and meats such as Salami, Pepperoni and Meat Balls are high in saturated fats, calories and salt. The reduction in the use of Mozzarella and the partial replacement by a cheese such as Parmesan will reduce the saturated fat and salt levels but retain flavour. But care since a similar weight of Parmesan has 50 % more calories than Mozzarella. The total elimination of the cured meats, such as Salami, Pepperoni and meat balls will also significantly reduce salt, calorie and fat levels. The use of olive oil has benefits and dangers. Olive oil is known as a healthy source of fat, with very low levels of the saturated type, however the danger is the calorie content. A mere 15 ml, a tablespoon, holds 119 calories and 13.5 g of fat. If olive oil were used more liberally baking and eating then 250 ml will give 1909 calories! So use it sparingly, both when baking, eating and with any salad accompaniments.

Tip 3. Add some healthier ingredients.

A home-made tomato sauce made with a mix of 50 % ripe tomatoes and red peppers, red onions, courgette, fennel and garlic lightly sprinkled with olive oil will add freshness, vitamins and minerals to the dish, without salt. Extra fresh vegetables such as mushrooms, peppers, chillies, pickled olives, capers and artichokes will add flavour without salt, saturated fats and high levels of calories. Fish and shellfish, such as strips of white fish, mussels and prawns provides further healthier options.

Tip 4. Couple the dish with another menu item.

Serve it with a small mixed salad without a dressing. This will give extra vitamins and minerals without the addition of many calories, and provide more variety and interest to the meal.

With the reduction in size of the Pizza and some of the hazardous products the levels of saturated fats, calories and salt will be reduced, whilst still providing a satisfactory meal. More vegetables and seafood enhance the flavour of the dish and add vital vitamins and minerals, with low levels of salt, oils and calories. You will then have produced a healthy with plentiful amounts of the essentials to lead a healthy life.

About the author: Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the e Booklet on "Home Curing Of Fish". Other FREE e Booklets will follow each month.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Most Famous Food Dishes of Goa

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Goa cuisine is extremely popular and the spices and flavors used in the food are absolutely amazing. Seafood forms the staple diet of the Goan cuisine and no meal is complete without fish. Rice and fish are undoubtedly the staple food and some of the most common varieties of fish used include tuna and pomfret. Some of the varieties of shellfish that one can enjoy include mackerel, crabs, prawns, lobster, mussels and squid.

Hindu Goan cuisine uses a lot of vegetables, pumpkins, lentils, bamboo shoots, roots etc. Coconut oil is used to prepare most of these dishes. Goan Hindus eat fish and chicken on most days and some days they follow strict vegetarian diet due to religious reasons.

Some of the popular Hindu Goan dishes include fish curry and rice, fried fish, dangar or fish cutlets, bhaji or shak made from vegetables, tondak made out of beans. Goan Catholic cuisine is also seafood based and a lot of spices are also used. Seafood, chicken, beef and pork dishes are quite popular and some of the well-known dishes include arroz doze, balchao, chamucas, xacuti, sanna, vindaloo and croquettes.

Chilis are used extensively in Goan food and most of the dishes are extremely spicy. The goan bread called pao is also quite popular usually eaten for breakfast along with some kind of goan curry. Lunch and dinner usually comprise of fish and rice or those who are vegetarian can consume lots of lentils, different types of vegetable preparation and rice.

Baji-pao is the traditional Goan breakfast, which is ideally a plate of stewed vegetables, which contains coconut flavor and is served with traditional Goan bread called pao. Lunch and Dinner is mostly Goan fish curry with rice. A lot of dried fish is also consumed along with fish curry and rice. Vegetarian food is also easily available and strict vegetarians can enjoy vegetable stews that are flavored with coconut, herbs and chilly. Cottage cheese is also part of the vegetarian diet and is prepared in different ways.

Where desserts are concerned, one of the most popular items is undoubtedly bebinca, which is a kind of pudding prepared from coconut oil, sugar and egg yolks. A variation of this pudding is called batica, which is served warm and dodol usually prepared during Christmas. Though it may come as a surprise, lassi is extremely popular in Goa, which is a drink prepared from water and curd and is flavored with sugar to make it sweet lassi or salt to give a salty flavor.

Goan food is truly delectable and when visiting Goa, one should gorge on all the delicious delicacies that this amazing place has to offer. Goa food is sure to please even the most discerning travelers in the world.

Martha Joseph Lives in Delhi, INDIA. Martha has been travelling when she was only 9 yrs. She is an avid traveller and loves to travel with her Family. You will find more info about Goan Food at http://www.honeymooningoa.com/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Main Dish Recipes That Are Okay For Diabetics, Too

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The recipes in this article offer a choice of yummy entree ideas that are not only tasty for anyone, they are also okay to serve diabetics. No need to cook two separate main dishes, these recipes are perfect for all! The chicken is a quick and easy meal perfect for summer or any time. The ham is great for serving a large group. The leftover ham also makes some good ham and beans, an excellent dish for diabetics.

PINEAPPLE-MANGO CHICKEN
1 lb (4 pieces) boneless skinless chicken breast halves
salt and pepper to taste
1 cup mango fat-free yogurt
1 1/4 cup finely chopped fresh cilantro
1 1/2 cups canned pineapple tidbits in their own juice, drained
butter-flavored cooking spray

In a small bowl mix the yogurt with the cilantro and pineapple. Cover and refrigerate until needed. Be sure to stir the sauce before using.

Spray a frying pan with the cooking spray and heat the pan over medium heat. Lightly salt and pepper the chicken and cook just until cooked through, about 10 minutes. Turn at least once or twice during cooking.

To serve, drizzle the chicken with the mango sauce.

Yield: 4 servings
Per serving: Approximately 155 calories, 1 g fat, 66 mg cholesterol, 68 mg sodium, 27 g protein, and 7 g carbs Exchanges: 3 meats

SPIRAL HAM WITH A DIABETIC ORANGE GLAZE
1 fully cooked spiral sliced ham (approx 8-9 lbs)
2 cups water
1/2 to 3/4 cup Splenda Brown Sugar Blend
1/4 cup no-sugar-added orange juice (fresh squeezed is best!)
1 cup Splenda sweetened orange marmalade
1/4 cup Dijon mustard

Preheat oven to 375 degrees.

Place the ham, cut side down, on a rack in a large roasting pan. Pour the water into the pan; cover the ham with an aluminum foil tent. Bake 1 and 1/2 hours.

Meanwhile, in a small mixing bowl, whisk together the Splenda, orange juice, marmalade, and Dijon mustard. Set mixture aside.

Remove the ham from oven and remove the foil tent. Liberally brush the glaze mixture over the surface of the ham using 3/4 cup. Leave the foil off and return ham to the oven for another half hour or until internal temperature is 140 degrees on a meat thermometer.

Remove from oven and let stand for 10 minutes before slicing to serve.

Serves approximately 20 to 25.

Enjoy!

Find more of Linda's recipes at http://diabeticenjoyingfood.blogspot.com/
She also shares diabetic and other health information at http://grandmaskitchenmedicine.blogspot.com/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Main Course Ideas - Different Ways To Prepare Seafood

Whilst we all have our favourite recipes, it is worthwhile to continually look for new recipes for main courses consisting of fish. With over 20,000 species in the world, many different cooking methods and styles of presentation the task will be easy. There are three very different cooking methods considered, but with just one cut of fish, a 175 g fillet of Salmon. This hopefully will show the very different results that are achievable.

Option 1. Wrapped in a parcel with hidden delights

This version will offer mystery and surprise. From your grocery supplier obtain sufficient banana leaf, if they do not have it in stock they will have supplies in a couple of days. You will need a piece 25 cm square for each of your guests. In boiling water blanch the leaf for four minutes, to soften. Place the Salmon fillet in the centre of the leaf. Now you need to add the flavouring ingredients to give the visual and flavour sensation when opening the parcel. Try an Oriental touch with thin strips of ginger, lemon grass and spring onion with a touch of soy and Thai fish sauce. Fold up the parcel and close with a wooden kebab stick, or wrap together with long strips of spring onion. Steam until cooked, the core temperature needs to reach 62 degrees Celsius. Plate the closed parcel and allow your guests to open them. The choice of items to include in the parcel gives you a licence to thrill.

Option 2. Cold cured with fennel herb and liquor

Curing originated as a way of preserving fish prior to introduction of fridges. It would start with a period of covering in salt or a salt solution, to start reducing the water content, following by drying and possibly smoking or further curing with sugar and salt. Nowadays we do not need to preserve fish, since we have daily sources of supply and the means of safe storage. Curing provides a method of adding extra flavour to the fish. Additionally the salt level in the dish will be low. You will need a container to store the fillets of fish tightly packed together in two layers. Place in the first layer flesh side up and cover with a small handful of chopped fresh fennel herb per fillet. Pour over 25 ml of a fennel or aniseed based liqueur per fillet. Add the second layer flesh side down. Cover with kitchen foil, top small weights to press down, such as clean pebbles or potatoes. Remove the covering and turn over and baste the fillets twice a day for five days. Prior to serving lay the fillets on a flat tray, cover with cling film and place in the freezer compartment for around an hour, until they begin to freeze. This process will enable you to cut the fillets in very thin slices and place on a cold plate, drizzled with the basting liquid and served with a chunk of lemon. This option can also be served as a starter with a smaller using a smaller fillet.

Option 3. Grilled with Tandoori spices

Skin the fillet of fish, make cuts around 0.5 cm thick on both sides, lightly coat in vegetable oil and liberally coat with Tandoori spices, pressing the spicing into cuts. Allow to stand in the fridge for a minimum of two hours. Place on a tray under a very hot grill, turning the fillets once, until cooked to a temperature of 62 degrees Celsius. Serve on a bed of chopped cucumber in yoghurt flavoured with lemon juice.

The above three options are merely a drop in the ocean, pardon the pun, with what you can do with just one cut of fish. You can also try poaching and serve it cold with a salad, used as part of a fish pie with some white fish and Prawns, in a pate, in batter, as part of a fish curry, with asparagus and basil sauce, stir-fried, baked with a herb crust, fish cakes and many more. You can then consider other types of fish. With fish main courses there need never be any menu boredom.

About the author: Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the e Booklet on "Home Curing Of Fish". Other FREE e Booklets will follow each month.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Artisan Foods and Crafts at Wychwood Forest Fair 2011

It started bleak, very bleak. Pouring rain, windy and distinctly chilly - so much so that one or two traders actually left before the start! This is why there's three large marquees to go in if the weather's poor.

The location of the fair is OK, the drive to the field isn't great, but we're in the countryside so it's par for the course - it is a farm, after all.

Wychwood Forest Fair is primarily and traditional arts and artisan producers and crafts fair, which has always shunned big retailers and companies coming in, in favour of showcasing smaller producers and traders.

There are other crafts at the Forest Fair, but over recent years it seems to have acquired a more 'foodie' theme; the presence of a hog roast at such events isn't at all unusual, but now this event seems to be a firm fixture for a plethora of artisan food producers.

You can find pretty much anything here now; various stalls selling artisan cheeses, from beautiful fresh handmade goats cheeses (also available in smoked, coated in herbs or ash), some particularly well made Cotswold bries, with some plucky producers offering a blue version - a bit like a Cotswold Cambazola - and other producers trying their hand at firmer artisan cheeses like cheddar and territorials like stilton and red leicester.

There's also salami and chorizo producers here too - you wouldn't have thought that the UK's climate would be suitable for curing salamis, especially with the summer we're currently having - but they've had a go and some of it is very good - award-winning even. One even has a celebrity chef endorsement - can't be bad!

There's even an artisan mustard producer here; creating all sorts of different varieties from local ingredients, this guy has even teamed up with two other local producers to create an award-winning beer mustard and a Cotswold honey mustard. Fittingly, next to this guy is a butcher, selling local meats and sausages - now there's a good cross-sell for you!.

It's staggering how many people there are out there making artisan food; it's not easy - you've got to create it legally and safely which often means investment in clean production areas. Then you've got to source your raw materials and produce the product, then you've got to take it to a farmer's market and sell it - or try to persuade the local foods shops to stock it. But do it well, win a 'Great Taste Award' and you'll be laughing. Very hard work though - more of a labour of love really.

But these artisan food producers always seem to be very busy at this show - with lots of people taking an interest in what's on offer, this could be show euphoria though, and I do wonder how many new customers are won at these events - but it's certainly good publicity.

Christopher Morton writes for Wychwood Deli, a nationwide supplier of gourmet food. For 10% off your first order. just enter code EZ01 at the online checkout!

http://www.wychwooddeli.co.uk/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Your Slow Cooker or Crockpot Makes Tasty, Tender Beef Roasts

You can prepare a very tasty, very tender beef roast in your slow cooker or crockpot without spending much of your valuable time doing so. Here are some easy recipes for your slow cooker. Your family and friends will be delighted with a delicious entree that tastes like you spent the day in the kitchen!

BACON AND ONION POT ROAST
1 (approx. 3 lbs) beef roast
1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices. Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves. Pour mixture over the roast and bacon. Top with the remaining onion slices and the mushrooms.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.

POT ROAST WITH HERB GRAVY
1 (3 to 4 lbs) beef arm or chuck roast
3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy

In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.

Heat the canola oil in a large skillet and brown the roast on both sides. Remove meat to a slow cooker or crockpot.

Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes. Pour the mixture over the roast.

Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender. Remove meat to a heated platter to keep warm.

Remove and discard the two bay leaves. Add flour as needed to the cooking liquid and stir together well. Cook on high a few minutes to thicken to gravy consistency.

Serve with gravy as a side to the meat.

Enjoy!

You will find more of Linda's slow cooker/crockpot recipes on her blog at http://grandmasslowcookerrecipes.blogspot.com/ She shares her dessert recipes at http://ladybugssweettreats.blogspot.com/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

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Gourmet Mushroom Recipes - Healthy Dishes for the Whole Family

Mushrooms are not only tasty, but it is a wholesome food that is rich in antioxidants, vitamins and minerals. The spicy taste of mushroom dishes can even make kids enjoy their breakfast. Mushrooms can be prepared in different ways, however here are a few different ways to prepare gourmet mushrooms.

Mushrooms La Creme

Ingredients

- 1 lb. mushrooms

- Pepper

- 1 tablespoon cream

- Salt

- Yolk of 1 egg

- Butter

Directions

Wash mushrooms and then chop into fine pieces. Heat the pan and add butter, fry the chopped mushrooms for 5 minutes. Once they get cold, mix in egg yolk and cream and bake in oven until brown. Grated cheese can be sprinkled over the top before serving.

Gourmet Mushroom Risotto

Ingredients

- Mushroom 1 pound finely sliced

- Chicken broth 6 cups

- Olive oil 3 tablespoon

- Arborio rice 1 1/2 cup

- 2 Shallots

- White wine (dry) 1 ?

- Chopped Chives 3 tablespoon

- Pepper to taste

- Butter 4 tablespoon

- Parmesan Cheese 1/3 cup

- Salt to taste

Directions:

Warm broth in a saucepan at low temperature, next add two tablespoon of olive oil in the saucepan and heat it until it reaches a medium heat. Slowly stir the mushrooms along with oil until cooked, about 3 to 6 minutes. Remove mushrooms and broth and put them aside.

Next add 1 tablespoon of olive oil to saucepan and stir in shallots for 1 minute. Add rice and oil, and then stir continuously for 2 minutes or until the rice turns into a golden color. Pour the wine into the rice. Keep stirring until it's absorbed completely. Then add the broth to the rice and stir until it is fully absorbed. Don not add all the broth at once, add it slowly but stir continuously for approximately 15 to 20 minutes. Remove the rice from heat and stir in mushrooms along with butter, chives, etc. Season with salt and pepper to taste.

This dish is rich in amino acids, glutamates, and has a high amount of vitamin B and D. Regularly taking mushrooms can help you to avoid various diseases including colon cancer, cardiovascular disease, osteoporosis, and many others.

Commercially grown gourmet mushrooms are cleaner and you can simply rinse them before you cook. A high level of patience is needed to make fantastic gourmet foods. Exotic mushroom recipes are not only eye appealing but also adds more flavor to your taste buds.

Oregon mushrooms present fresh lobster mushrooms that are white in color with bright red skin having dense flesh and tastes like seafood. Hence, it's a great substitute for meat with vegetarians. To learn more about it, check out this link.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

The Top 4 Most Common Types of Seafood for Gumbo

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The truth is you can use almost anything in gumbo: it's one of those dishes that are sometimes made with whatever you have laying around in the refrigerator. It just so happens though, that many families in the gulf south keep things like onions and shrimp laying around the house. This article is going to list and discuss the 4 most common types of seafood for gumbo.

Shrimp

Shrimp is the most common type of seafood used in gumbo. The reason for this is because shrimp is incredibly prevalent in Louisiana, where gumbo was invented. Additionally, shrimp are available most of the year in Louisiana. One of the best reasons to use shrimp in this dish is because it's easy to obtain rich, flavorful stock from shrimp by boiling the shells. If you boil the heads and shell of shrimp you will get an extremely shrimpy flavor that you can use to be the base of your gumbo, along with the roux.

Crab

Crab meat is also extremely prevalent in Louisana, and therefore, in gumbo. The type of crab most commonly used is blue crab, which has a texture that's sweeter and richer than almost any other crab in the United States. Usually, meat from the body and claws is reserved and placed in the gumbo towards the end of the cooking, but sometimes, people use what they call "gumbo crabs," which are crabs that are too small to justify boiling and eating on their own, but add a great crabby flavor to the dish. To use these small creatures, remove the top shell, crack them in half, and let them cook along with the rest of the gumbo.

Oysters

Oysters are extremely common in seafood gumbo and most people will tell you they either love oysters in gumbo, or hate it (there are very few in between). When oysters are added in gumbo the texture is somewhat slimy, since, not only are oysters slimy, but if you use okra in your gumbo, that will only contribute to this texture problem. This really isn't a problem, however, for most people because many are used to okra in gumbo. Some say that eating oysters in gumbo is the best way to taste the true flavor of oysters, and it's true: you get to taste the oyster without the competing flavors of breading or cheese, but unlike raw oysters, these are warm, and the heat intensifies this flavor.

Crawfish

Crawfish is the type of seafood that is absolutely adored by anyone with access to it. Additionally, the crawfish season is limited throughout the year, and it's a type of food that people love eating alone. Since that's the case, it's somewhat rare that crawfish makes its way to the gumbo pot. If you do have a lot of crawfish left over after a boil, however, and you don't want to make any of a wonderful variety of dishes like crawfish etouffee and crawfish bisque, you can use your crawfish tails for meat in the gumbo, and use the shells for stock.

Gumbo recipes are really important if you want to prove to guests that you can cook good seafood. Check out some recipes here: Gumborecipes.net

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Diabetic-Friendly Pork Chop Recipes That Are Delicious For All

Pork, known as the other white meat, is a good choice for diabetics and is healthy for all. The recipes in this article offer a variety of way to prepare chops that are not only tasty but suitable for everyone including diabetics.

PORK CHOPS WITH BLACK BEAN SALSA SKILLET MEAL
4 lean boneless pork chops
1 garlic clove, minced
1/4 tsp salt
pinch freshly ground black pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
pinch red pepper flakes
1 tbsp canola oil
1 can (19-oz) black beans, drained, rinsed
1 cup chunky salsa
3/4 cup frozen whole kernel corn, thawed
1/4 cup chopped cilantro

In a small bowl combine the garlic, salt, pepper, chili powder, cumin, oregano, and pepper flakes to make a rub. Rub this mixture all over the pork chops.

Heat the oil in a large heavy skillet over medium-high heat and add the chops. Cook the pork chops 5 minutes per side, lowering heat if necessary. Remove the chops to a plate. Remove fat and bits from the pan and return the chops with any juices on the plate.

Add the beans, salsa, and corn to the skillet. Bring mixture to a boil, reduce heat, simmer 10 to 15 minutes until sauce is hot and chops are cooked through. Remove to serving platter and sprinkle with the chopped cilantro.

ROSEMARY-SOY CHOPS
These pork chops are also good grilled.

1/2 cup reduced-sodium soy sauce
1/4 cup water
3 tbsp brown sugar*
1 tbsp dried rosemary
4 boneless pork loin chops (about 1 1/2 lbs total)

In a gallon-size resealable plastic bag combine the soy sauce, water, brown sugar, and rosemary. Add the pork chops to the marinade mixture and seal bag. Turn bag over a couple of times to coat well; refrigerate 3 hours.

Drain the marinade and discard. Place the pork chops in a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, for 30 to 35 minutes at 350 degrees. Chops are not done until juices run clear!

*Use 1 tbsp + 1 tsp of Splenda Brown Sugar Blend if you are afraid of the brown sugar.

ORANGE-SOY PORK CHOPS
5 loin pork chops
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup sugar-free orange marmalade
2 tbsp soy sauce

Rinse chops and pat dry with paper towels; sprinkle with the garlic powder and pepper. Dredge the seasoned chops through the flour to coat.

In a large nonstick skillet heat the canola oil over medium-high heat. Add the chops to the hot oil and cook until browned on both sides. Remove the chops and place on a heated platter; save drippings in skillet.

Add the onion to the skillet and sprinkle with the ginger; cook, stirring until tender. Stir in the marmalade and soy sauce. Return the pork chops to the skillet and spoon sauce over the chops to coat. Cover skillet and simmer chops in the sauce for 10 minutes or until cooked through.

Enjoy!

Find more of Linda's recipes at http://diabeticenjoyingfood.blogspot.com/
She also shares diabetic and other health information at http://grandmaskitchenmedicine.blogspot.com/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Chicken Curry Recipe - Flavoursome Without The Bite

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I love curries as they are often naturally wheat and gluten free. For a cold summer's day, this makes a lovely homemade authentic chicken curry experience. This is a very simple chicken curry recipe. It really is one of the easiest chicken curry recipes out there, without the compromise on taste.

I say easy, because the only slight objection that you may have when preparing Sri Lankan food is accessing the ingredients. If you don't live near an area that caters well for spices, then simply head to Waitrose who stock a broad range of spices. Yes spices are pricier at Waitrose, but you will leave the store with a more manageable amount of spices (instead of the bulky bags of spices that you may end up purchasing from local Indian shops).

If you struggle to find fresh curry leaves, I was ecstatic to find these in Tesco. They do make a world of difference to the final dish.

You can also manipulate the ingredients so that this turns into a mild chicken curry recipe. For example, you can skip the cayenne pepper and choose 'mild' curry powder from your local supermarket.

When you give this recipe a go, you'll soon appreciate that this is one of the easiest and definitely the best chicken curry recipe. Who would ever complain about throwing a bunch of ingredients in to a pot with dinner served approximately 40 minutes later! And it's full of flavour and spice without the bite.

This definitely is my all time favourite curry recipe!

Ingredients

900g chicken thigh or breast pieces

Marinade
6 large garlic cloves, crushed
4 cardamom pods, crushed
2 teaspoons curry powder
1 heaped tablespoon tomato paste
? teaspoon garlic puree
? teaspoon lemon juice

1 tablespoon rapeseed oil
1 red onion, sliced
3 garlic cloves, crushed
? teaspoon cloves
? teaspoon mustard seeds

3 large tomatoes, diced
? teaspoon fenugreek seeds
? teaspoon ground cumin
? teaspoon fennel seeds
? thumb sized ginger, chopped
? teaspoon tamarind paste
? teaspoon of cayenne pepper
? teaspoon ground cinnamon
5 stalks of curry leaves
150ml coconut milk
Salt to taste

Preparing the marinade

Trim all visible fat off the chicken thighs. This is the only time consuming aspect of the recipe. It's worth it to have a good go with a pair of kitchen scissors when you realise that nearly half the chicken is fat! In a bowl, add chicken, crushed garlic, curry powder, tomato paste, garlic puree and the lemon juice. Mix well. Allow to marinade for at least 30 minutes.

Methods

1. Add oil to a large saucepan. Add sliced red onions and fry for a couple of minutes. I would add salt at this stage as onions absorb salt well.
2. Next add in the crushed garlic, cloves, mustard seeds and tomatoes. Stir for a few seconds then add fenugreek seeds. Cook until the tomatoes create a paste like texture.
3. Tip in the chicken, stir well and add 1-2 cups of water (or enough water to completely immerse the chicken). Cook on high for 5 minutes.
4. Add cumin powder, fennel seeds, ginger, tamarind paste, cayenne pepper and cinnamon powder.
5. Cover and cook on medium heat for 10-15 minutes.
6. Uncover and add curry leaves.
7. Simmer partly covered for a further 20 minutes or until the chicken is well cooked through.
8. Stir in the coconut milk and serve with rice and a salad.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!