Vegetarian Thanksgiving - No Turkeys?

What comes to your mind when you first think of Thanksgiving? The big fat golden-brown turkey? To millions, a Vegetarian Thanksgiving would mean no heaps of turkey meat at their dining table to feast on, but to the turkeys it would mean freedom to LIVE.

Thanksgiving is a time for giving thanks to God for blessings received during the year. It is usually a family day, celebrated with joyous reunions, feastings and prayers. Families and friends come together to enjoy the Macey's Thanksgiving Parade and Football. Although it is a major celebration in the United States and Canada, other countries like Japan, South Korea, the Philippines, Laos, Liberia, Puerto Rico, the Virgin Islands, etc also celebrate this joyous holiday.

Vegetarian Thanksgiving is a term which has slowly become popular all over, not only with the vegetarians but also among the non vegetarians. Being veg. is a journey, not a destination - even with its back roads, detours and speed bumps. Thanksgiving used to be a vegetarian's worst nightmare, but no longer. More and more vegetarian groups are holding dinners and celebrations, and there are even caterers and food companies specializing in a wide selection of meatless alternatives.

The living and the dead! If turkeys were our companions, we would be terribly upset with the death of any one of them; but because they are "food", we are indifferent to their death. Thousands of free-range turkeys are raised in a single warehouse-like structure forced to stand on accumulated fecal waste and breathe in ammonia fumes. These turkeys are then taken to the slaughterhouse through transport containers where they are hung upside down in shackles. There they cry out in fear and pain as they await their own slaughter. Think of how much it hurts when we get a little speck in our eye, and we might understand the degree of suffering that the turkeys are been forced to endure day after day. When left the way God intended turkeys to be, they have a wonderful and close family life. It is not human to deprive them of this gift from God.

There is a lot more to explore at a thanksgiving dinner table than just turkeys. Some food items that I can suggest, which I found from some great recipe sites, would be:

APPETIZERS/STARTERS

Guacamole, a Relish plate of sliced vegetables (Crudités) and White wine.

MAIN COURSE

Vegan Nut Roast à la PeTA

Ingredients:

'The roast':

Two tablespoons oil or margarine

2 large onions, chopped fine

5 cloves garlic, minced

3 cups raw cashews

1 1/2 cups bread

1 cup soup stock (or water)

Salt and pepper

1/2 teaspoon nutmeg

2 tablespoons lemon juice

'The stuffing':

3 cups bread cubes, toasted

Two tablespoons margarine, melted but not hot

1/2 to 3/4 cup finely-chopped onion

1 cup chopped celery

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/2 teaspoon sage

3 tablespoons parsley, chopped

Salt to taste

Method:

Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan. Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan, and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Notes:

The roast will take about an hour to prepare. This recipe makes roughly six servings.

Other main courses items could be: Home-made bread, Salad, Steamed carrots and green beans, Mashed potatoes, rolls, Bread stuffing, Red wine, Vegan Bisquits, Vegan Nut Roast with Stuffing à la PeTA, Vegan Gravy and Simple Cranberry Sauce.

DESERT

Vegan Pumpkin Pie

Ingredients:

1 350-g box of silken firm tofu, drained

1 heaping cup of cooked or canned pumpkin

1 to 1 1/4 cups brown or golden sugar, not packed tight

dash salt

4 teaspoons blended "pumpkin pie spice" OR:

1 teaspoons cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoons nutmeg

1 pie crust

Method:

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu. Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown. Serve warm or chilled, plain or topped with whipped cream or ice cream.

Notes:

This pie takes about two hours to prepare. A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily. The pie refrigerates and freezes well.

Other Desert items could be: hot cocoa, Vegan Pumpkin Pie and Butter Tarts.

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KNIFE SKILLS: HOW TO PEEL SLICE AND CHOP GINGER

Greatfood.ie and guest chef Seiya Nakano shows you how to peel, slice and chop ginger, the way that professional Asian chefs do it. Use these ginger strips to flavour soups, stews, tagines, stir-fries, chicken wings, barbecue sauces - any recipe where you want the pungent sweet hot taste of fresh ginger without biting into a woody part. Great for adding to dips too! Come and visit us soon at Ireland's favourite recipe, food and wine website Greatfood.ie. (more)



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Shrimp Skewers With Grilled Vegetables

Cooking with fresh produce and meats allow you to enjoy savory tastes and in the Spring you'll have a great availability of herbal plants thriving within your planters or vegetable garden. This means it is time to cut and chop platefuls made up of those home-grown herbs and vegetables. Try and create fresh recipes or dishes using your multi-colored veggies and herbs, similar to this Barbecue Grilled Vegetables with Skewer Shrimp Seafood recipe that you can effortlessly prepare in a kitchen or utilizing a bbq grill. Shrimp is a hallmark in Mediteranean dinners because the strong flavors that they can absorb and tend to be easy products that are prepared simply.

When you use homegrown vegetables and herbs you will get fresh vegetables that are more contain lots of vitamins. Or perhaps you can buy orgainic products from the community supermarket and help the local marketplace.

If your on a vegetable diet you may skip on the shrimp and only put more greens in case you have a preference for.

Mediterranean Shrimp and Vegetables

Season Vegetables. Place on the grill the produce such as sliced zuchinni, green beans, asparagus, baby carrot, onion and sliced eggplant till tender using a fork which can be about 3 or 4 mins. Have sliced up tomatoe uncooked and on the side. After grilling, consider sea salt - pepper for all, fresh thyme for the carrots, oregano and sprinkle of chevre cheese on the eggplant, zucchini tossed which has a hint of curry, green beans lightly covered with butter, and asparagus together with citrus zeal. Serve along with grilled radicchio sprinkled using balsamic vinegar, and also fresh arugula which has a hint of lemon juice, olive oil and salt.

Grill the Shrimp. Place the shrimp in olive-oil, flakes of red pepper, lemon zeal juice, basil, salt, and some pepper for around 20 minutes. Slide on the skewer and cook on the grill on each side for 2-3 mins. Serve and enjoy.

Suggestions: While the shrimp is marinating this may be a good time to get ready any other sides. You actually could grill these items individually or even use skewers. Put the greens on the Barbeque grill first, then combine the shrimp later on, the shrimp will cook fast, so it's ok to wait and add once the veggies have cooked a bit.

Great idea for Vegetables, Herbs and Shrimp Skewers makes a great Mediterranean bbq recipes that you can cook on a barbecue grill quickly.

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Naked Cheffen: Cutting an Onion (in a actual adult way)

Another 'naked' masculinary kitchen technique. Gentlemen, claim your kitchen!



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My Chop Chop Master Onion's Rap Showdown Submission!

** Please check out my other videos! Some of them are seriously just as special as this one! ** ** To everyone who told me to cut my hair: youtube.com You're welcome 8D ** Here I'm performing Mooselini's rap. Hope I win! EDIT: Congrats to 1693Productions on his win!



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A Delicious Summertime Dinner For the Whole Family

On a long, hot summer day, the last thing you want to do is be cooped up in a stuffy kitchen. The summer is the perfect time to head outdoors and fire up the grill. Standard barbecue foods like steaks, hamburgers and hot dogs can get boring after one too many summer cookouts, so fish is the perfect option to mix things up. This recipe for summer halibut is healthy and delicious, which makes it the perfect meal for a sweltering day.

Ingredients

Salsa: 1/2 cup English cucumber, diced

1/2 cup Roma tomato, diced and seeded

1/4 red bell pepper, diced

1/4 yellow bell pepper, diced

1-2 jalapenos, diced (depending on your taste)

1 bunch green onions (white and half of green tops), diced

two ears of white or yellow corn, cut from an ear of corn

1/4 cup cilantro leaves

1/2 cup rice wine vinegar

salt to taste

juice from one lime

1 tablespoon sugar

2 6-ounce halibut fillets

To prepare the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, and lime juice together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.

To prepare the halibut: Season with sea salt and pepper. Place the fish directly onto a hot grill for a few minutes. Then using tongs or a spatula give it a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.

Putting it together: Spoon a pile of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top.

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8 Things I Ate to Lose Weight - Tastes Great Recipes

Healthy eating doesn't have to be a horrible experience. You can have great tasting food and still watch your calories. These meals are all a part of my weekly routine. I hope you enjoy them.

For breakfast try these healthy choices:

1.) Waffle fresh fruit Recipe
1 Frozen Waffle
1tbs almond butter
1/4 fresh fruit

2.) Breakfast tacos/sandwich
1/4 cup of egg whites
1 egg
1 morningstar vegetable patty
1 whole wheat tortilla or thindulgence
salsa
baby bell lite cheese

3.) Kefir and cereal
1 cup whole grain cereal
1/2 cup kefir

Need a snack? Have a piece of fruit and low fat yogurt or

4.) Almonds, fruit, and chocolate
23 almonds
1/4 cup fresh berries
32chocolate chips

Make enough of these two dinners to eat for lunch the next day to save time.

5.) Turkey tacos
cook
1 lb ground turkey breast
chopped onion
chopped garlic
cumin
chopped Serrano pepper
can of organic black beans
can of mexi-corn or regular corn

Brown the meat then add all the above into one pan and saute.
Prepare the rest of the ingredients and let everyone make their own tacos.

Whole wheat tortillas
slice avocado
chop tomato
fat free Mexican cheese mix
salsa

6.) Whole wheat pasta and veggies
1 lb 97% lean ground beef or turkey breast
1 head broccoli
fresh chopped asparagus
chopped carrots
sliced fresh portobello mushrooms
chopped garlic
half a jar of your favorite spaghetti sauce
fresh oregano
fresh basil
prepare 1/3 box of whole wheat pasta

This dish will be thick with meat and vegetables go light on the sauce.

And reward yourself this evening with desert

7.) Ice cream and fruit
1/4 cup low fat ice cream
1/4 cup fresh fruit

or

Jello sugar free fat free pudding
Choose you own flavor and be sure to make it win 1% milk

Keep an eye on your portion size. To learn about proper portion sizes and to find out how many calories you should be eating to lose weight check out my blog!

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Cipolla: mondarla e tagliarla

FotoCorso di cucina di Cuocopersonale. Quarta Lezione: mondare e tagliare la cipolla..



http://www.youtube.com/watch?v=i9df7hNqXNY&hl=en

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How to Peel Slice amp Dice an Onion

WEBSITE: www.teachertube.com The clip aims to demonstrate to Yr 78 students how to peel slice and dice an onion without crying. The clip also presents some of the reasons as to why onions can cause people to cry and how to prepare onions without crying.



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Nancy Today: Part 1- Wild leek recipes

Various recipes for wild leeks.Wild Leek tarts



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Um Jammer Lammy Fright Flight! (OST) -Lammy's Version

.....



http://www.youtube.com/watch?v=QDtS7rLABMk&hl=en

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How to Make Perfect Mexican Rice

The secret to making perfect Mexican rice begins with the rice. Mexican rice does not contain tomato sauce. To make the rice you will need; long grain rice, oil, garlic, tomatoes, onion, green bell pepper and chicken broth.

You will want to prepare your chicken broth in advance. You can use chicken base, Knorr chicken base cubes, or canned chicken broth.

Roast one or two medium size tomatoes to remove the skin and chop into small pieces. Depending upon your taste, finely chop 2 to 3 cloves of garlic, ½ of a medium size onion and a small green bell pepper.

Place about ¼ Cup of oil in a mid-size saucepan. When the oil is hot, add 1 ½ Cups of long grain rice. Fry the rice until it becomes light brown in color. Add about 2 ½ Cups of chicken broth.

Salt to taste. Beware if you are using chicken base or cubes. They often contain a lot of salt. You can always add salt before serving.

Slowly add the rest of the ingredients and stir to just enough to mix everything together. Turn burner down to low and place a lid on the pan. Let simmer until the rice is tender. Turn burner to off and let sit for five minutes. You never want to stir the rice. Take a fork and gently fluff the rice, before serving.

If you want to cut the cooking time in half, you can use precooked rice. Follow the same instructions. Do not use instant rice!

Now you are ready to serve.

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Sound Advice For Removing Moles From Your Skin Naturally

If you are reading this article you are clearly interested in knowing how to remove moles from your skin using natural processes. There are a wide variety of solutions that are put forward as reliable. Not all are as effective as they claim.

This article is designed to assist you in finding the right solutions. Below some natural treatments are described that will be effective in gently banishing moles from your skin forever.

1. The Radish Plant
Radishes are easily accessible salad products that can be found in all good supermarkets. Buy a packet of radishes and chop them finely. Then place the radish pieces into a blender to form a paste. Spread the paste over your moles at night before you go to bed. Tape some bandaging cloth over the top to keep the treatment in place. In the morning, wash the paste off your skin and see your moles gradually diminish.

2. Castor Oil
Baking Soda can be mixed to form a paste which is most effective in the treatment of moles. Place some of the mixture onto the moles every day. If you follow this routine on a daily basis you will not be disappointed.

3. Garlic / Onion
Onion can also be blended with garlic to form a paste for treating moles. However you should be aware that the pungency of this mixture can also cause skin around the mole to be lose color. For this reason it is a good idea to do a patch test before using the product in earnest.

So, now you have wise guidance for using natural products in the treatment of your moles. All that is left is to wish you luck in your quest!

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Cheese Enchiladas Recipe

Warm, cheesy, and comforting, homemade cheese enchiladas are quick and easy to put together. For speedy preparation you can buy the cheeses already shredded, but to save a few dollars on the ingredients, you could buy blocks of cheese and grate them yourself or designate the chore to a loyal minion.

Recipe ingredients:

2 cups (8 ounces) Monterey Jack cheese, grated
1 cup (4 ounces) Cheddar cheese, grated
1 medium onion, chopped (equals about 1/2 cup)
1/2 cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 teaspoon pepper
6 flour tortillas (about 7-inch diameter size)
1 can (15 ounces) tomato sauce
1 green bell pepper, chopped
1 Tablespoon chili powder
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon cumin
1 clove finely chopped garlic or 1 teaspoon minced garlic out of a jar
1/2 cup Cheddar cheese, grated (about 2 ounces)

For comfortable assembly of the enchiladas it is best to prepare all the ingredients before you start anything. Chop your onion, parsley, green pepper, oregano and garlic as needed. Also get out the bags of grated cheese or grate the cheese if you are doing it by hand.

Now set your oven to 350 degrees F. Grease a medium sized rectangular baking dish. Mix the Monterrey Jack cheese and 1 cup of Cheddar cheese, chopped onion, sour cream (or yogurt), parsley and pepper. Spoon the cheese mixture into the center of each tortilla. About 1/2 cup for each tortilla. Roll the tortillas around the cheese mixture and set them in the baking dish with the seam side down.

Now that the enchiladas are rolled up in the pan, mix together the tomato sauce, bell pepper, chili powder, oregano, cumin, and garlic. Pour this seasoned sauce over the enchiladas. Use a spoon to spread the sauce evenly and make sure the tortillas get wet all over. Sprinkle the remaining 1/2 cup Cheddar cheese over everything and bake until everything is hot and bubbling, which will take about 20 to 25 minutes.

When you serve the enchiladas, garnish them with items such as sour cream, sliced black olives, and avocados. Adding a few tortilla chips to dip in the cheese and sauce could be nice too.

When you have extra time (does this ever happen?) you can consider making homemade flour tortillas to use in recipes like this. They involve about an extra 30 to 40 minutes of effort. Part of that time comes from letting the dough rest, so you are not spending the whole time on the tortillas. Be careful if you try this because homemade flour tortillas are so fresh, soft, hearty and pleasing, you will begin to not want the ones from the store anymore.

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The Super Grain I Highly Recommend

If you've been following my newsletters for a while, you know that I am not really an advocate of "grains" in general. The "food pyramid" promotes lots of grains, especially whole grains, while I generally do not.

The reason is because grains generally convert to sugar in the body, and many people have wheat and gluten intolerance, as well as inflammation in the body due to consuming lots of processed foods, as well as chemicals, pesticides, and toxins such as sugar and caffeine. When your cells get inflamed, that's when trouble occurs in one form or another in your body.

I always say, if you want to stay off of gluten AND reduce inflammation, stay off of grains! Grains generally contain wheat. Lots of people, especially if you are an "O" blood type, don't do well with wheat. I am an "O" blood type, and was told I was allergic to wheat when I was younger.

There is one grain, however, that I DO recommend, and it is a "super grain" in my opinion. It is called Quinoa. (Pronounced Keenwa). It is wheat free, gluten free, is super digestible, is full of protein and fiber, and cooks in 15 minutes.

Just a sidenote ~ even with quinioa, I don't recommend eating too much of it. In my opinion, although it is a "super" grain, it is still a grain, nonetheless, and eating too much of it makes me personally a bit tired. Hopefully you get the picture. It is, however, good for you!

You don't even need to eat meat or another protein with it, because quinoa, by itself, is a complete protein. I personally love it, and I've got a great recipe for it below that I made last week. It was another hit, so I took a picture of it, and am sharing it with you below!

Here's also a great Quinoa Recipe to try:
"Quinoa with Black Beans and Spinach!
Ingredients:
one cup quinoa
2 cups water
1 can black beans
1 onion
2 bags of spinach
tablespoon of garlic powder
1/4 stick organic butter
pinch of sea salt
pinch of pepper

Salad (optional) with olive oil and balsamic vinegar.

In a medium pot, add one cup of quinoa, 2 cups of water, 1/4 stick of butter and bring to a boil. Then add a pinch of sea salt and pepper and one tablespoon of garlic powder and stir. Cover and reduce to a simmer for 15 minutes. Chop up one onion.

After 10 minutes, in a separate pan, put two bags of spinach in olive oil. Add in a little garlic powder, a pinch of sea salt and pepper. When spinach starts to wilt, add in a can of organic black beans, the cooked onions and stir for a couple of minutes. When the quinoa is done, mix all together and it's simply delish!

Put a side salad together if you like! I did this above, and it is a great dish! Simple and take about 20 minutes to make in total.

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Leafy Green Vegetables

Greens are the most available fresh vegetable. Greens, can be harvested year round in different parts of the country. Greens are very nutritious and relatively inexpensive. They provide vitamins A, C, B, Calcium, and iron.
Some examples of these vegetables include butter head lettuce, mustard greens, collard greens, spinach, kale, turnip greens, beet greens, sorrel, romaine lettuce, and Belgian endive.

When shopping, choose crisp, brightly colored leaves, they are the young tender ones. Avoid dirty, spotty, yellow or wilted leaves. This indicates old plants. If kale, mustard and collard greens have woody stems, they have been in the field too long. When available buy loose leaves, on refrigerated shelves. The leaves will be easier to inspect. The refrigeration discourages decay and growth of bacteria.

All leafy green vegetables are short lived so if you can buy them where grown locally you will get them shortly after they have been picked. If you store them at home, put them in the coldest part of the refrigerator. Use a plastic bag with holes punched into it to maintain, crispness and moisture.

Wash the leaves, in cold water thoroughly, immediately before cooking. Sometimes the greens have grit from the ground and should be washed two or three times. To remove the stems, fold the shiny sides together, grab the stem and pull toward the tip of the leaf. Discard the stem. Place the stripped leaves in cold water and stir them around vigorously. Change the water twice.

All leafy greens should be boiled, steamed or sauted gently and quickly. The way to preserve the fresh color, texture, and flavor is to keep the cooking time at a minimum. The most common mistake when cooking them too long, the color changes and they get mushy. Serve the greens fork tender at their most nutritious value.

If you like "Country Cooking," Here is Grandma's Recipe

Prepare greens as above. Washing and stripping stems. Mix greens, kale, mustard greens, (whatever is available) Chop one onion, place in a five quart Dutch oven. Fill Dutch oven one-half full of water. The greens will fill to the top of the pan at first but will cook down. Add salt to taste and one ham hock. Cook on medium heat until fork tender. Drain the greens, cut greens to bite size portions. You may serve with apple cider vinegar if desired.

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Sushi Bar at Home

For many of us Japanese food is connected with wild enthusiasm: sushi, rolls, sashimi... For fans it is a great gastronomic pleasure. So why not try to cook all this at home? Especially since you will be assured of quality of prepared foods, and it is economically advantageous compared to the restaurant. First, let's get the basic ingredients of our menu - how they are called and what they are.

Japanese rice is short-grained, sticky rice. A large content of gluten (gluten) allows it to keep good form. Nori is thin sheets of dried seaweed. In appearance they are brittle and fragile, but softened by moisture in rice. Gary is thinly sliced pickled ginger. It is eaten to cleanse the palate from the taste of the previous sushi before eating the next. Not necessarily to have a lot of ginger, small pieces are enough. Wasabi is spicy green Japanese horseradish paste. Sold in a tube or in powder form. Rice vinegar has a sweet taste. It is used in rice for flavor and better adhesion.

Fillings for sushi and rolls.

You can stuff sushi with everything you want, it is important only that the products were fresh. Fish can be as raw as well as smoked. Boiled or salted. Selected ingredients should be cut very finely, so they are easy rolling. Avocado, cooked crab, boiled shrimp, smoked eel, fried in butter tofu, sweet peppers, roasted, or canned tuna, chopped omelets, smoked, boiled or canned salmon, green onion, eggs, Philadelphia cheese, cucumbers, boiled scallops Shiitake mushrooms, clams, etc. - filling depends on your preferences. Sushimaki, Sudare or Makisu is a small bamboo mat. He is used to make rolls. To begin, we will describe how to cook rice for sushi at home. There are several ways to cook.

Sushi rise

175 g of rice, 1 tsp. of sugar, 1 tsp. of salt, 2 tbsp. of rice vinegar

Rinse rise under cold running water until water is flowing from the rice becomes transparent. Within two minutes cook rice in 250 ml of water. Turn off the cooker and leave rice for 10 minutes. Then open a lid and leave for another 10 minutes. Prepare the vinegar mixture: mix salt, sugar and vinegar, and then reheat. Place the rice into a bowl, drizzle with vinegar mixture and mix well. We obtain approximately 450 g of rice for sushi. Before you prepare sushi, let the rice get cool.

Rice for sushi: a simplified recipe

You need to make 1 kg of rice, as mentioned above. Make a mixture of acetic acid, for this mix 2 tbsp. of sugar, 1 tsp. of salt, 5 tablespoons of rice vinegar to dissolve sugar and salt. Place the rice in wooden bowls and pour the finished mixture. Quickly mix, while chilled. Now you can make sushi.

Pickled ginger

An integral part of sushi is pickled ginger. It is easy to marinate and serve at home not only with Japanese cuisine, but simply to rice. There are a lot of recipes for pickled ginger. We are giving the fastest one. A piece of fresh young ginger of 100-120 g, 1/2 tsp. of salt, 1/2 tsp. of vinegar (preferably rice), 1,5 tbsp. of sugar, 1/2 tsp. of soy sauce, 2 cups of water.

Peel and finely chop the ginger root. Put the slices in a bowl and pour cold water. Leave on for 30 minutes. Take a ginger, put in a pot with water, and bring to a boil. Take out slices and cool. In a saucepan mix sugar, salt, vinegar and soy sauce. Stir to dissolve sugar, bring to a boil. Put the ginger in a bowl, salt a little and mix well, pour the hot mixture. Let it brew for at least for an hour before eating it. Pickled ginger can be packed tightly in the refrigerator for a month.

Sushi & Rolls recipes

Traditional sushi is not cooked. Use fresh-caught sea fish. Prepare a bowl with tezu. Tezu is boiled water and a couple tablespoons of rice vinegar. Wet your hands and only then take the rice in your hands. Otherwise, glutinous rice sticks to your fingers and it will be difficult to cook.

Sushi "Nagiri"

Scoop by hand one and a half tablespoons of rice, a little squeeze in the palm of your hand and shape an oval. Brush the top with wasabi and put a thin piece of fish fillets, shrimp or strips of omelet, which will keep wrapped across the terrestrial alga.

Rolls "Hosomaki"

These are thin rolls, stuffed with one or two ingredients. Ingredients for the rolls: rice for sushi, nori seaweed, stuffing. Cut sheet of nori lengthwise into halves, with shiny side put down on a bamboo mat. Moisten hands with a little water, take a handful of rice and put on a piece of seaweed. Brush with wasabi rice, moving from the center. Along with wasabi lay strips of fish fillet. Mat with nori, pressing, roll in the roll. Remove the roll from the mat and cut into 4-6 pieces.

Before eating sushi, dip it in soy sauce. But not from the rice side, thanks to this sushi will not have salty taste and keep the form.

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Chopping the Tomatoes and Onions for Tabouli Salad

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Dip It Up

Ingredients:

32-ounces Velveeta® Cheese

1-cup Sour Cream

20-ounces Rotel® Diced Tomatoes & Green Chilies

½-cup Onion, finely chopped

⅓-cup Black olives, chopped

⅓-cup Green olives, chopped

⅓-cup Almonds, slivered

½-pound Hamburger

Instructions:

Stove Top:

Fry hamburger in a small in a medium skillet over medium heat. Fry until no pink about 10 minutes; drain and set aside. Chop the onions, black olives and green olives; set aside. Blend all ingredients in a large saucepan and cook over medium heat continuously stirring until cheese is melted. Stir and serve with chips or crackers.

Microwave:

Fry hamburger in a small in a medium skillet over medium heat. Fry until no pink about 10 minutes; drain and set aside. Chop the onions, black olives and green olives; set aside. Blend all ingredients in a 3 quart microwave safe dish. Cover dish and microwave on high for 5 minutes, or until cheese is melted, stirring about halfway through cooking. Stir and serve with chips or crackers.

Crock-pot:

Fry hamburger in a small to a medium skillet over medium heat. Fry until no pink about 10 minutes; drain and set aside. Chop the onions, black olives and green olives; set aside. Blend all ingredients in a medium to large crock pot, set on low and cover for about 2 hours or until cheese is melted. Stir before serving; serve with chips or crackers.

Makes about 3½ cups

You can find this plus much more at Cristies Cookin. We love hearing from others, so be sure to submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. While your there check out Cristie's specialty spices, Ring It, Bling It, and Zing It. Looking for a great Novel Cristie has you covered there as well with her newly released novel "11.11.11" by TJ Stokes. Last but not least check her weight loss and wealth building recommendations.

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How to Cook Chicken

One of the most popular and used ingredients in special but simple recipes is chicken. To know how to cook chicken, it is beneficial to learn the various techniques or approaches that experts use to prepare dishes that include the meat as main ingredient. By looking at different delicious recipes, you can easily understand the cooking techniques that can be used to bring out the natural flavor of the meat.

Grilled Parmesan

The main ingredients in this tasty and healthy dish are four chicken breasts, 1/2 cup of grated Parmesan cheese and ½ cup of Mozzarella cheese. The other ingredients needed for Grilled Parmesan include two sliced fresh tomatoes, three tablespoons extra virgin olive oil, 1/4 tablespoon pepper and 1/4 tablespoon salt.

Set the grill to medium heat. Preheat the grilling rack. Season the meats with pepper and salt. Brush olive oil on the meats. Put the meats on the grill and cook for ten minutes, five minutes for each side. Slice the Mozzarella cheese. Top the meats with Mozzarella cheese, Parmesan cheese and sliced tomatoes. Grill for five minutes and serve immediately.

Chicken Alfredo

In this baked recipe, you will use two chicken breasts, 750 grams of fettuccine, 1/2 cup of Parmesan cheese and eight ounces of cream cheese as the key ingredients. Aside from these, you need 1/2 cup red pepper, 1 clove garlic, six tablespoons butter, 1/2 cup milk, a sweet onion, 1/4 tablespoon combined pepper and salt.

Mince garlic and chop the sweet onion. Pour two liters of water in a large pot. Boil the water and add the pasta. Cook fettuccine for 15 minutes to half hour. While cooking the pasta, slice the meats into strips. Heat a pan and melt the butter and cream cheese. Stir the ingredients until the mixture becomes smooth. Add the onions, milk, garlic and Parmesan cheese. Cook the mixture for three minutes. Season the sauce with pepper and salt. Add the strips and cook for 10 minutes to 15 minutes. Serve with fettuccine.

Tips and Warnings

Another cooking technique that you can use in preparing chicken dishes is grilling. To improve the natural flavor of the meat, you can marinade it in a mixture of 1/2 cup soy sauce and sliced onions. Let the meat absorb the marinade for four hours before putting it on the grill. if you do not have ample time to marinate the meat, season it with pepper and salt after grilling. To prevent flare-ups while grilling, remove the fats of the meat.

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Delicious and Sweet San Choy Bau Recipe

Preparation time: 25 minutes + 10 minutes soaking
Total cooking time: 8 minutes
Serves: 4

Ingredients for san choy bau:

4 dried Chinese mushrooms
oil, for cooking
1/4 cup (30 g/1 oz.) slivered almonds, chopped
125 g (4 oz.) water chestnuts, drained and finely chopped
1 carrot, finely chopped
4 spring onions, finely chopped
250 g (8 oz.) lean pork mince
4 coriander roots, finely chopped
1 tablespoon grated fresh ginger
12 lettuce leaves
hoisin sauce, to serve

Sauce for san choy bau:

1 tablespoon light soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1/4 cup (15 g/1/2 oz.) chopped coriander
2 tablespoons chopped mint

Directions for san choy bau:

1. First soak the mushrooms in a bowl of hot water for about 10 minutes or so, or until they become softened. Then discard the tough stems and chop the mushrooms finely. Set aside.

2. Then to make the sauce, combine the soy sauce, the lime juice, the oil, the coriander and the mint. Set aside.

3. Then heat the wok until hot, then add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry die almonds, the water chestnuts, the carrot and the spring onion for about 1 minute or so, or until lightly cooked but not browned and remove from the wok and set aside.

4. The reheat the wok and add 1 tablespoon of the oil. Stir-fry the pork mince, the coriander root, the ginger and the mushrooms over medium-high heat for about 2-3 minutes or so, or until the pork changes colour, but do not overcook the pork.

5. The add the sauce and stir to combine. After that, return the vegetable mixture to the wok and stir-fry for about 1-2 minutes, or until heated through and the mixture is well combined. Then spoon the pork mixture into die lettuce leaves and sprinkle with the hoisin sauce, to taste. Serve more hoisin sauce for dipping.

Nutritional Value for san choy bau:

Protein 3.5 g;
Fat 20 g;
Carbohydrate 15 g:
Dietary Fibre 5 g;
Cholesterol 0mg:
Energy 1525kJ (365cal)

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Como picar cebola - Abacás

Cortar cebola como um chef. Aprenda com Abacás a técnica para vencer este desafio culinário.



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2 Easy to Make Summer Baked Beans Recipes

During the summer months we enjoy entertaining our friends and family with backyard barbecues and family picnics. Every time we get together, we make some baked beans to serve along with various other picnic-style foods.

The following 2 recipes are similar in nature so here are my personal recommendations. If you like a little more 'tang' to your dish, then I would use the first recipe. If children are going to be eating the baked beans, then I would make recipe number two. You can easily double the recipes if you are cooking for a large group, just make sure you have 2 casserole dishes available.

Molasses Baked Beans Recipe

2 cans (16 ounce) pork and beans in sauce
1/2 cup catsup
1/2 cup onion, finely chopped
1/2 cup packed brown sugar
1 teaspoon dry mustard
1-2 tablespoons Worcestershire sauce
1/2 teaspoon of red pepper sauce
1 teaspoon salt
1 teaspoon black pepper
6 slices of bacon, cut into thirds
1 tablespoon brown sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine together all of the above ingredients except for the bacon and 1 tablespoon of brown sugar. Pour the mixture into a large 2 quart casserole dish. Place slices of bacon on top and sprinkle 1 tablespoon brown sugar on top of that. Bake in a 350 degree oven for 1 hour or until done.

Classic Baked Beans With Hot Dogs Recipe

2 cans (12 ounce) pork and beans with sauce
5 strips of bacon
2 tablespoons bacon grease
1 cup packed brown sugar
1/2 cup catsup
2 teaspoons molasses
4 cooked pork hot dogs

Preheat oven to 350 degrees. In a medium-sized saucepan, fry your bacon until done. Drain grease except for 2 tablespoons of grease that you need to set aside. Cook your hot dogs in the microwave or in boiling water on the stove top until done, drain water. Chop hot dogs up into 1" pieces. In a large 2 quart casserole dish, combine all of the above ingredients. Bake in a 350 degree oven for 40-45 minutes or until done.

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The Best Shrimp Salad You Ever Ate!

Ingredients

1 head of Iceberg Lettuce

3 Romaine Lettuce hearts

1 medium onion

1 cup dill pickles slices

3 eggs

2 pounds of shrimp, heads off

4 tablespoons of seafood boil mixture (Zatarains Pro Boil is preferred)

4 celery sticks

2 cups of mayonnaise

1 cup horseradish mustard

1 tablespoon of Paprika

1 teaspoon of Garlic powder

1/2 teaspoon of salt

1/2 teaspoon red pepper

Preparation

The secret to this salad is you fine chop every ingredient.

Boil your eggs and when they are cooled remove the shell and set aside.

In a separate pot, cook the shrimp with shrimp boil mixture. Bring to a boil for 3 minutes. Set aside and let it cool for at least 5 minutes. Rinse in cold water, peel and set aside.

Wash your lettuce and either spin dry or paper towel dry and set aside. (If your lettuce is not dry your salad will be soggy)

Prepare your dressing:

Take 2 cups of mayonnaise and mix with one cup of horseradish mustard. Add one tablespoon of paprika. Set aside.

Put your salad plates in the freezer for 30 minutes to one hour before serving.

In a large mixing bowl chop the iceberg and two of the romaine hearts, saving one heart for plating.

Chop the celery, pickles, and onions and add to the lettuce

Take 1/2 of the shrimp and chop into 1/4 in pieces. Take the other half and cut each shrimp into thirds. Add to lettuce.

Chop the eggs and add to mixture.

Season with salt, red pepper, and garlic powder

DO NOT ADD THE DRESSING UNTIL YOU ARE READY TO SERVE.

Remove your plates from the freezer.

Take the remaining romaine and use as a base for the shrimp salad mix. Add the shrimp salad mixture, sprinkle with paprika and serve.

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Lasagne - The Working Mum's Blessing

While I do not currently work outside of the home, I remember well the days not so long ago when I juggled the responsibilities of job and family. The worst of course was the years that I managed as a single mum; having to do it all...alone. There were some tricks I learned then. And the value of lasagne was one of those lessons.

The beauty of lasagne is multiple. First of all, it can be made on the weekend and stored in the refrigerator for up to three days before needed. The second reason to love this simple, but gourmet dish is that it is a great way to hide vegetables from those finicky eaters. If you chop them finely, you can get a full serving of vegetables in each slice; and your picky eater not even notice them. The other beauty of lasagne is that there are so many different variations on the basic dish that you can never tire of it. Of course, the hearty taste is another great reason to make this dish a staple of your menu choices.

In addition to being a regular feature of our family's diet, I have also catered several events with variations of this dish. I always offer both a meat and vegetarian option. You can also make a great dish with chicken or even veal. I always get compliments on it and requests for the recipe. In the future, I can simply send them to this blog.

So what is my secret to this dish? It is simple. No, really it is simple.

Begin by spreading a can of chopped tomatoes along the bottom of your casserole dish. Then arrange a layer of UNCOOKED lasagne noodles on top of this. That's right I said uncooked. By preparing this dish ahead of time, you eliminate the need to boil your noodles first. They will soften over time in the refrigerator. But if you are preparing this dish for immediate use then you will need to boil them until they are at least half cooked.

Now stir fry your vegetables in olive oil. Notice I did not give a specific list of ingredients in terms of vegetables to be added. That is because you can use whatever you have or whatever your family likes. Some common choices include onion, mushroom, zucchini (couchette), egg plant (aubergine), carrot, broccoli, and celery. You do not need to fully cook them, but they should be softened or what is commonly called sweating them. To this mixture, you can then add your hamburger (mince). Continue to cook until the meat is browned.

In a bowl combine a small package of cottage cheese and another of ricotta. Into this mixture grate a bit of parmesan cheese. You may also add a touch of mixed Italian spices if you desire.

Now we begin the layering process. On top of the bottom layer of noodles, spread a generous amount of spaghetti sauce (about a third of a large jar) and a third of the cheese mixture. Spread this evenly over the noodles and add a third of the meat and vegetables. Continue this layering until your noodles is gone or your dish is full. Make certain that the top layer is especially moist. Add a touch of water at the end if it looks too dry.

Now cover in foil and refrigerate overnight or for up to three days. When ready simply pop the covered casserole dish into the oven at 350°F, 250°C or 5 setting. Bake covered for forty-five minutes or until it is hot and bubbling. Then cover with grated cheese: cheddar, mozzarella or your favourite. Return to the oven for fifteen to twenty more minute or until the cheese is melted and golden.

As I said this dish offers almost limitless variety. In the UK, many people prefer béchamel sauce to the cheese mixture I use. You can also make it with just the vegetables or even with chicken. Spinach is another wonderful option. Get creative and use your imagination to feed you family a traditional favourite.

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Ideas For Mexican Lunch Recipes

Lunch is a big deal in Mexico and it is the main meal of the day, unlike in many other countries where lunch is a quick snack and dinner is the main meal. It is common for Mexican lunches to have several courses and go on for an hour or two. Dinner might be a stew, soup or light snack.

If you want to make a traditional and authentic Mexican food recipe for lunch, there are plenty of options. Flour tortillas are as popular in Mexico as bread is to us, and you can do a lot with them.

For a cold lunch, you could arrange chopped avocado, chicken, black olives and tomatoes over a flour tortilla, add some sour cream and a squeeze of lemon or lime juice and roll it up. This would take a few minutes to prepare.

Tasty Tortilla Fillings

You can fill tortillas with anything you like. Typical Mexican food fillings would include tomatoes, onion, corn, chicken, beef, cheese, shrimp, chilies, bell pepper, sour cream and more. You can mix and match your favorite fillings.

If you would prefer a hot Mexican lunch recipe you can fill the tortillas, sprinkle grated cheese over the top and broil or bake them until the cheese melts. This also gives the tortillas a nice crunchy texture.

Salads and More

You might like to make a Mexican salad recipe for your lunch. Layered salads are popular in Mexico and you can layer guacamole, onion, corn, lettuce, tomatoes, olives and anything else you like for a healthy and flavorful snack.

Another option of course is to make a Mexican dinner the night before and simply reheat the leftovers the following day. Reheated food can sometimes taste better than the original dish because the flavors will have intensified in the refrigerator overnight.

Recipe for Mexican Pizza Wedges with Chicken

This is a delicious lunchtime idea. This "pizza" recipe uses corn tortillas as the crust and the toppings are typical Mexican ingredients. Feel free to alter the ingredients any way you like. This warming and satisfying snack makes a delicious lunch.

What you will need:

1 lb can refried beans
4 oz can diced green chilies
1 chicken breast
8 tablespoons sour cream
2 chopped tomatoes
2 tablespoons vegetable oil
2 chopped green onions
2 tablespoons mild salsa
1 envelope taco seasoning mix
1 tablespoon sliced green olives
3 tablespoons guacamole
10 oz shredded Mexican blend cheese
4 corn tortillas

How to make them:

Preheat the oven to 350 degrees F. Chop the chicken breast into small pieces and saute them in half the oil until cooked through, then stir in the taco seasoning mix and salsa. Fry the corn tortillas in the remaining oil in another skillet, one by one, for half a minute or until they are crisp.

Drain them on paper towels then arrange them on a baking sheet. Spread the beans over the corn tortillas, then the chicken, chilies, green onions, 8 oz of the cheese, olives and tomatoes. Bake for twenty minutes, and then cut the tortillas into wedges. Spread the sour cream and guacamole on top, sprinkle over the rest of the cheese and serve the pizza wedges warm.

Thanks To : Health Food Vitamin Leek Onion Flowering Tea Review

Thanksgiving Gravy Recipe

Holidays are a time for family to get together and rejoice life. Preparing the traditional meal during these holidays, especially Thanksgiving can be very stressful. You don't want to be known as a bad cook and you also want people to enjoy the food they eat. One of the biggest problem causers for the holidays, especially Thanksgiving is the gravy. I have include a recipe to help you overcome the gravy issues you might face.

Giblet Gravy

Ingredients:

1 Package Neck, heart, gizzard from TURKEY giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced 1/2 Teaspoon salt
1 TURKEY liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
pepper to taste

Instructions:

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
Add Liver and Cook 15 minutes longer.
Strain broth into a large bowl; cover and reserve broth in the refrigerator.

To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure.
Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry drippings.

Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture.
Pull cooked meat from the neck and discard bones.
Coarsely chop the neck meat and cooked giblets and stir into gravy.
Season with salt and pepper.
Cook and stir until gravy simmers and is slightly thick.

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Mustard Rabbit Recipe

This Mustard Rabbit recipe dish takes some time to prepare, but it is worth it!

Ingredients

Half a dozen rabbit joints 4 large tablespoons of Dijon mustard Seasoned flour Large knob of unsalted butter (a couple of ounces is about right) 3 or 4 rashers on streaky bacon onion garlic about half a pint of double cream

Method

Wash and dry your rabbit pieces. Put them in a large bowl, cover with salted water and leave to soak for a couple of hours. Drain and dry.

Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. (I suggest the fridge). The following day, I said this mustard rabbit recipe takes time. Dust the rabbit joints lightly with seasoned flour, shake off any surplus.

Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides. Lift out the rabbit joints and set them aside. Peel and finely chop one onion and garlic cloves to taste. Remove the rind from the bacon and roughly chop it. Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft.

Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets. Remove the casserole from the heat and stir in the double cream. Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c. Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time.

Serve straight from the casserole (mind you don't burn the table)! Boiled potatoes and the usual green vegetables go well with this dish. You might want to throw a few bread croutons over the top as well. Enjoy.

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How to Pickle Onions - Easy Pickled Onion Recipe

Pickling onions is a really easy way to learn about how to make pickles and how to make each pickle your own. The basics are really simple, but the possibilities for variation are endless. You can use small onions, large chopped onions and shallots. Red or white it doesn't matter.

You can work traditionally using malt vinegar with its dark caramel tones, or ring the changes with wine or cider vinegars. You could even add a dash of balsamic at the end to bring in a touch of the Mediterranean. Then, there are the spicing possibilities. Bay leaf and thyme are traditional. Chillies and garlic bring some pungency. Coriander, lime-grass and ginger bring a South East Asian flavour.

Follow this simple recipe for pickled onions but make sure you include a touch of your own imagination, flare and tastes too.

Pickled Onion Ingredients

Onions, small pickling ones are traditional but you could chop larger ones.

Salt

Water

Vinegar

Use as many onions as you like. You will need enough water to cover them all. For every 4 pints of water you need 8oz salt to ensure the brine is of the right strength to stop your pickled onions being soggy. The volume of vinegar needs to be enough to fill all your jars of pickled onions.

Pickled Onion Method

Peel all the onions, leaving the root in tact to stop the onions falling apart. I find it easiest to soak the onions in warm water first, to loosen their skins. Put all the peeled onions in a non-corrosive bowl and cover completely with the brine mixture. Weight down the onions with a plate to ensure they stay submerged properly. Leave for 24 hours.

Drain the onions and rinse quickly in cold water. Dry thoroughly with a clean tea towel then pack into clean sterilised canning jars. Top up the jars with cold vinegar and herbs and spices as you like.

Seal and label.

All pickled onions made at home, improve with keeping. I recommend you leave your homemade pickled onions to mature for three months before eating. This really mellows the flavour. Stored somewhere cool and dark, the sealed pickle will keep for between one and two years.

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Food Network Host Robin Miller and Tyson Foods Help Busy Cou

Food Network Host Robin Miller and Tyson Foods Help Busy Couples 'Spring Ahead' on Meal Preparation Get Dinner to the Table in Less Than Five Minutes with the NewestVarieties of Tyson® Fully Cooked Heat 'N Eat Dinner Meats With 80 percent of Americans making weekday dining decisions based primarily on convenience*, Food Network host Robin Miller and Tyson Foods are helping busy couples to quickly and easily prepare home-style meals by providing time-saving tips and the newest, great-tasting flavors of Tyson(r) Fully Cooked Heat 'N Eat Dinner Meats. "Many couples want to enjoy a well-balanced, delicious dinner every night of the week, but with work and other commitments, they need meal solutions that are super quick," said Robin Miller, chef and host of Food Network's Quick Fix Meals with Robin Miller. "With my simple strategies, and the newest varieties of Tyson Fully Cooked Heat 'N Eat Dinner Meats, couples can easily make great tasting meals at home, giving them more time to connect and enjoy the warmer weather." "Spring Ahead" with Four New Tyson Heat 'N Eat Product Varieties This month, Tyson Foods has introduced four new savory varieties to the Tyson Fully Cooked Heat 'N Eat Dinner Meats line, available fresh in your grocer's refrigerated meat aisle: Beef Brisket in Fire Roasted Onion Sauce, Braised Beef Brisket with Mild Chili Sauce, Beef Steak Tips in Burgundy Sauce and Pork Loin in Sweet & Tangy BBQ Sauce. Since the products are slow simmered, perfectly seasoned ...



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