BBQ Chicken Calzone WOWzone!

I was challenged and you get the best of the best pizza and the barbecue in a single package in less than 20 minutes! The friends of Facebook! www.facebook.com Let tweet! www.twitter.com This BBQ Chicken Calzone, this is what you need ... 1 cup shredded or diced chicken ½ cup onion (yellow or red work well) ½ cup of BBQ sauce 1-2 teaspoons. Cayenne pepper (depending on how you like it hot) ½ cup mozzarella cheese 1 stick Pizza Crust Sprinkle with garlic powder and Parmesan cheese to the topBegin preheating the oven to 400 degrees. Line a baking pan with foil and spray with cooking oil. Place the chicken in a bowl. Chop the onion and add the chicken with barbecue sauce and cayenne pepper. Mix everything together. Then roll out your pizza crust. Sprinkle flour on the counter and on top, so that it does not stick and roll to about ¼ inch thick. Then, using a bowl or cup, depending on how big you want the pants, use the summit to cut the circles. ThenHelp build the calzone ... a spoonful of chicken and sauce in the center. Top with mozzarella cheese and fold one side to another. Pinch the two sides completely, so that the stuffing does not close escape during cooking. Put the baking dish, sprinkle with a little cooking spray and then sprinkle with Parmesan cheese and garlic powder on top for a tasty crust. Then they go in the oven for about 12-14 minutes until top is golden brown and beautiful!All ...



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What You Should Know About Cooking Schools of Art

It takes dedication to become a chef. Many people the idea of a personal chef and restaurant, but few make this dream come true. Fewer still make their restaurant a success. You can find out how to cut an onion or some fried vegetables, but this is not enough. Before you go searching for culinary arts schools, is much more information needs to such an important decision.

The best culinaryschool can only teach his students cooking so much. There must be a willingness and drive to succeed. As a cook, check your ego at the door, at least until you learn. There is no such thing as a weekend and the hours are late. You will have to clean, cook and prepare the food long before the first customer sits down to order a meal. You can expect to work on public holidays and more than forty hours per week.

Culinary arts schools vary across the country and the world, but if youare determined to proceed and what's in Serbian for you know you can not go wrong with Le Cordon Bleu Culinary School offered on campuses all over the world. They have what it takes to teach you what award-winning chef cook wants to be. The program can be found in many different states and access will not regret it.

Le Cordon Bleu programs are divided into three different programs of study. The culinary arts program,Pastry and Baking, and Hospitality and Restaurant Management. If time and money to afford all three programs to attend, we will continue the many students of the culinary field who choose to live alone to be a program.

It 's a great way for all aspects of the industry to learn. You will be well rounded in the kitchen and various cooking techniques, and learning the skills to run their own restaurant.

Culinary arts schools are not cheap, nor are fast. L 'takes time to become a chef. Do you want a program that is accredited and has a high success rate of former students to choose.

Small factors such as these can make the difference between a mediocre cook, and someone who commands the respect of the culinary community. With hard work and determination you can make your culinary degree and perhaps the next big TV star or cooking under the command of your five-star restaurant. Good luck and try to enjoy what you areKitchen!

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Vidalia onion cream bacon Kissed Philly

There are the sweet onions. And then there are Vidalia onions, which I think is the sweetest of the land and the onions are a rich delicacy of the south. Use a variety of sweet onion, but Vidalias make this recipe humming a song celestial. The key here is not in their nature and delicate taste delicious too bothered to gussy. Onions are cream with a roux thickened bacony Philadelphia cream cheese, crispy flattered by Ritz crackers crumbles. And the perfect ending? Bacon bite pillow.Find your jewelry market onion produce section at the end of April and end of the summer continues. Or contact one of the many pleasant farms in Vidalia country Gorgias online (such as M & T Farms), and have them delivered directly to your home. They store nicely in a cool, dry well and will fall. Then just freeze your leftovers for the next winter season. It is an outline of charm with chicken or pork for food. Top off your meal with a great onionysmooch from someone you love. Preparation time: 20 minutes | Cooking time: 20 minutes | Total Time: 40 minutes | Servings: 8 2 large onions, Vidalia or other sweet variety of 2 tablespoons. flour 8 oz (s) of Philadelphia Cream Cheese 1 cup (s) of chicken broth / 3 tablespoons of precious metal. of room temperature butter, divided 7 slices of bacon cut in half 1 / 2 tsp. white pepper 10 Ritz crackers First Steps, cook your bacon. After removing the drain, transfer to medium pan drippings and set aside bacon. Then the light...



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How to Cook Collard Greens

The first time in my marriage that I mounted a mess of cabbage, my new husband was stunned. "What is that stuff?" he said, clearly displeased both the look and smell of cabbage cooking on the stove.

This is when I learned that cabbage Have been a most important food Southern Yankee who had not yet penetrated the Earth, or at least some parts of it. Again, the respective cultures of the South Gal and her Northern-born man crashed intokitchen.

That was 20 years ago, and has to survive. Collard greens are an acquired taste though, but I'm proud to say that my neighbor is one of the most enthusiastic converts.

People in the south eat cabbage so often in the North eat cabbage - that is, very often, and usually a winter dish. Cabbage and kale are closely related, but their tastes are very different.

A southern tradition that I supportmy home is to cook and eat cabbage on New Year, accompanied by blacks eyed peas and corn bread. This should ensure a prosperous new year. (Some people, however, substitute broccoli sprouts, the idea is the same - the Greens are peas represent coins and folding money.)

You can use only the leaves solid Collard, instead of dark green, for cooking. Be warned that the leaves are quite tough and require a fair amount of kitchenedible.

An interesting note is that cooked cabbage, beets nutritional value higher than their first. This is because cooking breaks down the tough cell walls that prevent the nutrients in cabbage released. Cabbages are important nutrients vitamin C, calcium and beta-carotene.

You beets, unwashed, in a ventilated plastic bag in the crisper drawer of your refrigerator. They will be good for up to 6days. Before you cook and eat them, though, the taste less bitter.

A common way to cook cabbage with ham hocks. Here is a recipe for cabbage along that line:

Ingredients

1 large cabbage

1 onion

1 / 2 cup cider vinegar

salt

ground black pepper

2 large ham steak

1 / 2 cup water

Directions

1. Wash the kale thoroughly to remove alltraces of sand and dirt. Use a knife to cut the leaves and stems are very thick stems, and discard the stems. Otherwise, just cook the stems with the leaves.

2. Chop the onion and fry with a little 'oil in a large pot. Add heels ham and cook for about 5 minutes.

3. While chopping ham cooking, mixture of water, a cup and teaspoon salt 2 teaspoons black pepper together in a bowl or measuring. Pour the mixture into the pan.

4. Addcabbage, a handful at a time, stirring well each time.

5. After all the cabbages were added to the pot, stir until the greens look wilted. Then turn heat to low, cover the pan with a lid and cook for about 2 hours, stirring occasionally.

6. Remove from heat and serve.

Tip: the broth left in the cooking pot pot pot likker drinks hot or cabbage in the South and is very nutritious. Do not waste it! Add it to other dishes, or simplysop with corn bread. Delicious!

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Affable German for beginners | Grilled Steak

This recipe is a specialty at the center of Düsseldorf. Serves April 4 sirloin steaks, about 180 grams to 300 large Spanish onions 100 grams of mustard 500g mixed vegetables 500g waxy potatoes 400 g butter 2 egg yolks 50ml white wine chive sauce with lemon juice Worcestershire, pepper, salt, cumin seeds, sugar, oil Clarify hollandaise sauce 350 grams of butter over low heat Add two egg yolks and white wine over low heat and stir until creamy Gradually add the butter and continuebeat with whisk until emulsified Add salt, lemon and Worcestershire sauce to taste Boil the potatoes, baked potatoes, peeled and cut into thick slices Fry in oil until golden brown add salt, pepper and cumin to taste with 20 grams of butter and chives Add the chopped as garnish Wash and chop the vegetables to blanch the vegetables in salted water for blanching to remove enough water and 30 grams of melted butter vegetables in melted butter, salt and sugar, add the onion, mustard taste Peel and cut Bake onions in oilAdd mustard and brown glassy briefly Add salt, pepper and sugar, grilled meat, sprinkle with pepper Fry the steaks on both sides of steaks taste Place in a baking dish and cover with onions mustard Bake for 10 minutes at 160 ° C higher with Hollandaise sauce under a grill until lightly brown Serve the meat with onion mustard crust with potatoes and vegetables. Auntie Anne Wine Shop and Japanese hairstylist AEKO Nagasawa you want to cook nice and Bon Appetit!



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Home Remedies For Earache and Ear Infections

Have you ever experienced the terrible pain of an earache? You must be interested then in my home remedies for earache collection. Let's see now the home remedies: My easiest, absolutely safe and well proved home herbal remedy, actually a kitchen remedy is:

The Chopped Onion (Allium cepa) Bag

Cut a middle-sized raw cooking onion into small pieces and stuff them into a small, thin, children cotton sock.
Warm it up (with a blow dryer) to body temperature.
Place a cotton wool swab on the aperture of the ear.
Fasten the warm onion bag to the painful ear with a woolen scarf or hat. (Use only natural materials, like cotton, wool, flax or silk.)
Leave the compress on about 30 minutes (depending on personal sensitivity) and use it 2-3 times a day (but always chop a new, fresh onion.)

As smelly as effective it is. It can cope with severe ear pain and beginning stages of middle ear infection. Another good, but stinky option is: Garlic (Allium sativa) Oil Drop

Put a drop of warm garlic oil e.g. from a capsule on a cotton wool swab and place it like a plug in the opening of the ear.
Leave it for 30-40 minutes in the ear and use it several times a day.

It can be as effective as onion bag and useful for outer ear canal infections and inflammations as well. In case of itching, burning or any type of inconvenience remove the oily cotton wool immediately. NEVER drop essential oil or raw garlic juice into the ear canal!! You can make garlic warm infused oil by yourself: Mince one large bulb fresh garlic and put in the top of a double boiler. Pour in enough olive oil to cover the garlic and warm gently for an hour. Cool, strain through a muslin or cheesecloth and keep in a sealed bottle in the fridge. But warm it in a spoon over a candle until it is comfortably warm if you use it for your ears. You can use it on your salads as well, it's delicious.

Learn more home, herbal remedies

If you or your child hate the smell of onion or garlic, another useful choice is: Mullein (Aaron's rod, Verbascum thapsus) Oil Use a few drops of infused mullein oil on a cotton wool swab and insert it into the ear. It can cope with milder pains. It is really simple to make mullein cold infused oil:

fill a clear glass jar with the dried or fresh mullein flowers (ca.30g)
cover with 1 cup of olive or sesame oil and fill the jar almost to the top
cover the top of the jar as tightly as you can to exclude the air which can quickly turn the oil rancid
leave the jar on a warm and sunny place (windowsill) for 2 or 3 weeks shaking it daily
strain the oil through a wine press or jelly bag
wring out all the oil
pour the liquid into a clean glass container, close airtight and use it for at least one year or often more

NEVER FORGET to UNBLOCK the NOSE! The simplest and safest way is by seawater nose-spray or salt water solution. Put some sea salt into a tablespoon of tap water, it should taste like tears. Your nose drops are ready! And now, my favorites, the Homeopathic Medicines! My best, nearly always working, remedy combination (I often suggest it on the phone):

Belladonna C12
Ferrum-phosphoricum C12

2-3 pills every two hours alternately for one day. (Let the pills dissolve under the tongue. Don't eat or drink 5 minutes before and after taking the remedy.) You can use the internal homeopathic medication in combination with the external compresses and oils. If symptoms persist after one day, consult a homeopath or a doctor!

Learn more about proper ear care

A useful diet tip: avoid dairy products (cow's milk, butter, cheese, yogurt...) during middle ear infection, because they increase the mucus production.

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Three Tasty And Easy Camping Recipes

When you are camping out you do not have to put up with snacks and dehydrated dinners. Nor do you have to make cooking seem like a chore. Using a few easy camping recipes you can eat as well as you do at home. Part of the fun of camping is experimenting with different ways and types of cooking. Below are three tasty recipes for you to try.

CAMP STEW.

Ingredients.

One and a half pound of ground beef.

Two medium sized carrots.

One medium sized onion.

Five medium sized potatoes.

One large tin of peas.

One packet of onion soup mix.

Instructions.

Cook the meat in a large pan until nicely browned. Chop the carrots, onion, and potatoes, and add to the meat. Make up the soup mix with enough water to cover all the ingredients. Season with salt and pepper to taste and cook with the lid on until the potatoes are tender. Add the peas and simmer for a further five to ten minutes until they are hot.

HOBO DINNER IN FOIL.

Ingredients.

Four medium sized potatoes.

One onion.

One pound of ground beef.

Quarter of a cup of water.

Instructions.

Peel and slice the potatoes, and the onion. Place the ground beef into a container and add the water, mix together well and then add the potatoes and onion. Season with salt and pepper to taste. Divide into three or four portions and wrap with double thickness of tin foil. Place onto a medium to hot grill for about forty minutes, carefully moving occasionally. Open with caution and serve with some bread rolls.

CHICKEN IN FOIL.
Ingredients.

One small green pepper, chopped.

Half of a small red pepper, chopped.

Ten button mushrooms, chopped.

One teaspoon of butter or margarine

Four chicken breasts.

One can of pineapple slices.

Four sixteen inch squares of tin foil.

Instructions.

Divide the peppers and mushrooms into four equal portions. Coat a small area in the centre of each piece of tin foil with the butter or margarine. Place one portion of the peppers and mushrooms onto the greased area of tin foil, place the chicken breast on top and a pineapple slice on top of the chicken breast. Season with salt and pepper and fold tin foil over securely so there are no leaks. Repeat with the rest of the ingredients so you have four individual servings. Place onto hot grill or coals for approximately Fifteen minutes, then turnover for another ten to fifteen minutes.

These are just three easy camping recipes for you to try out, but with a little imagination and some trial and error, I am sure that you will be able to come up with many more of your own.

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Temptin' Texas Chicken Tortilla Soup

One of my very favorite soups...I crave it! It seems like quite a few ingredients and it takes 2 hrs or so, but it is WELL worth the wait...Trust me! This is an family favorite and satisfies everyone! - :D

Type: Soup

Serve With: Shredded cheese and sour cream

Prep Time: 15 min

Cook Time: 2 hr

Yield: 1 large stock pot full

Ingredients:

3 Chicken quarters - You may use a small, whole chicken, or any other parts in an equivalent

Water - Enough to fill a large stock pot 3/4 full

6 large Carrots - Sliced crossways

4 stalks Celery - Sliced crossways

3 Onions - Roughly chopped

5 whole cloves Garlic

2 Bay leaves

4 Lime leaves

~ 8 Peppercorns - Whole

~ 8 Coriander seeds - * Optional

~ 2 tbsp Sea salt

2 whole Tomatoes - Chopped

1 Serrano pepper - Finely diced

3/4 Beer - 3/4 of a whole beer

1/2 tsp Hot sauce - Use as much as you like.

10 oz Tomato sauce - Not pasta sauce

1/4 tsp Chili powder

2 tsp Ground cumin

2 tbsp Cornstarch

Shredded cheese - Tex-Mex or cheddar

Tortilla chips - To float on top of soup

Sour cream - As garnish

Instructions:

1. Fill stock pot 3/4 full of cold water with sea salt, peppercorns, coriander seeds, bay leaves, and 2 lime leaves.

2. Rinse chicken pieces and put in water on medium heat. You may use frozen chicken for this if desired.

3. Wash and chop carrots, celery, onion very roughly. Keep garlic cloves whole, just peel skins off. Add to pot.

4. Allow to boil and turn down heat to simmer. Lightly boil/simmer for about 1.5 hrs or until chicken is tender and falling off the bone.

* Take a piece of chicken out of the pot, and make sure the chicken juice runs clear when cut near the bone.

* Tip: Some brown foam may rise to the top of the pot, so take a large spoon and skim off the brown foam off the top and discard. These are the "impurities". You may have to do this a few times before the soup boils clean.

5. Once chicken is "falling off the bone", fish out all the chicken out of the pot and allow to cool. Once cool, shred chicken by picking off the bones and pulling apart every piece. Set aside to add to each individual bowl.

6. While waiting for chicken to cool, find garlic in pot and crush, with the side of a wooden spoon, into the soup.

7. Dice 2 whole, ripe tomatoes into small pieces. Dice 1 serrano pepper (I cannot get fresh serranos where I live in Canada, so I use canned serrano peppers.) Add to the soup while continuing to let simmer.

* Tip: Put remainder of can of serrano peppers into a Ziploc freezer bag and freeze for subsequent uses.

8. Add beer, ground cumin, chili powder, other 2 lime leaves, and hot sauce to soup and continue to simmer.

9. Once chicken is shredded for serving, take cornstarch in a small bowl and add same amount of cold water. Take a whisk to mix completely, then add to soup.

* Tip: The cornstarch will thicken up the soup and will only reach it's thickening power when the soup boils. If you boil it too much, the cornstarch will then lose it's thickening power. So, as soon as the soup boils for about 1 min after adding cornstarch mixture (a slurry), turn it down/off.

10. To prepare individual bowls for serving, add a good amount of shredded chicken, then add desired amount of soup. Garnish top of soup with tortilla/corn chips (the more the better), shredded cheese and sour cream.

11. Serve and Enjoy! I know you will!

I hope you enjoy this soup recipe like we do!

Eat Deliciously!

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"In Cold Spud 3: Live and Let Fry"- An HGIC Production

Kent Phillips, a Master Gardener through the University of Maryland Extension, keeps us up to date on his potato plants--and even harvests some! EAT IT: Tarragon Potato Salad 7 medium potatoes, either Yukon gold or red potatoes, about 2 pounds ¼ cup of finely chopped onion 2 Tablespoons of finely chopped shallots 1 teaspoon of finely chopped garlic ¼ cup of finely chopped parsley 1 to 2 teaspoons of chopped green chilies or ¼ to ½ teaspoon of crushed red pepper flakes (optional) 1 teaspoon of finely chopped tarragon ½ cup of dry white wine, Taste it first to make sure it drinkable ⅓ Cup of extra virgin olive oil 2 tablespoons of white wine vinegar Salt and freshly ground black pepper to taste Rinse and drain potatoes but do not peel. Place them in a large sauce pan, add cold water and bring to a boil. Simmer for about 20 minutes or until tender. While potatoes are cooking, chop the herbs and vegetables. Combine white wine, vinegar, olive oil, garlic, and hot peppers, if used and wisk them together until combined. Set this mixture aside. Once cooked, drain potatoes and cool in a sink of cold water to stop cooking. After potatoes are cool enough to handle, cut potatoes into bite size pieces. Place warm potatoes in a bowl, adding onion, shallots, parsley and tarragon. Drizzle dressing on top of potatoes and gently stir potato salad from bottom up to distribute dressing, onions, shallots and herb evenly. Adjust salt and pepper to taste. Because this potato salad is not made ...



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Grandma Hystad's Recipes, Bar Mixes, Cleaning Tips

BEEF AND POTATO CAKES

CINNAMON APPLES

ICED TEA

THE USES OF FOOD

8 WAYS TO PREPARE POTATOES

LIGHTSIDE

CLEANING AROUND THE KITCHEN

BAR MIXES

RECIPES

Beef And Potato Cakes

You can use ground meat if desired. A treat for children.

8 oz. Beef.

8 oz. Potatoes.

1 small 2-3 inch onion chopped finely.

1 egg yolk.

Dark soy sauce.

1 teaspoon salt.

Cook the potatoes and mash. Mix in egg yolk and salt. Chop onion finely, brown with 1 tablespoon oil, add ground meat. Brown for 4 minutes. Add soy sauce and mix the batch with the potatoes. Shape into balls the size of golf balls, flatten into cakes. Heat the cooking pan. Grease lightly with oil; use medium heat to brown the cakes, turn to brown both sides. If you have an electric skillet set temperature at 340. When automatic control light blinks, turn cakes over.

Cinnamon Apples

4 tart apples, sliced.

1 cup sugar.

½ cup water.

½ pound cinnamon candy.

Pare and slice apples into eights. Combine sugar, water and candy to make syrup. Bring to a boil and when sugar and candy are dissolved, add sliced apples. Cook until apples are soft. Makes 4 servings.

Iced Coffee

Make coffee double strength. Pour the hot coffee over plenty of ice in tall glasses. As the ice melts, it dilutes the coffee. Top the glass with whipped cream.

THE USES OF FOOD

To build new tissues (muscle-tissue, bone tissue, and nerve tissue, to repair those issues that are worn out.

To furnish the body with energy for work and play. (Heat is a form of energy).

To regulate the body processes; to keep the body in good working order.

To promote the growth and to keep the body healthy.

BASE FORMING, ACID-FORMING FOODS.
Besides grouping our foods under the headings of six foodstuffs, we classify them as base forming and acid forming. These terms do not refer to the taste of food but rather to the use of foods in the body. Foods are acid-forming or base forming according to the ash that is left after they are digested and utilized by the body. The body needs both types of foods so that one counteracts the other, preserving neutrality that is essential for health.

Base-forming foods are milk, milk-products, fruits, and vegetables, except prunes, plums, cranberries and corn.
Acid-forming foods are meat, fish, egg, grains, prunes, plums, cranberries, and corn.

POTATOES

Potatoes are a big part of most meals. Did you know there is eight ways (maybe more) of preparing them?

BOILED POTATOES.

Select potatoes that are smooth and have uniform size. Cook in boiling, salted water until soft. Drain and let stand uncovered in a warm place until served. Serve hot. Potatoes may be boiled with the skins on or steamed.

RICED POTATOES.

Put cooked potatoes through a hot potato-ricer and serve at once. do not pack or mash in putting into the serving-dish. Sprinkle with paprika.

CREAMED POTATOES

Cut the boiled potatoes into ½ -inch cubes. Make a medium white sauce and combine with potatoes while hot. Add finely cut parsley and serve.

MASHED POTATOES

6 boiled potatoes.

2 tablespoons butter.

4 tablespoons hot milk.

½ teaspoon salt.

Mash the cooked potatoes with a potato-masher until soft; add the butter, salt, pepper, and milk, and beat all until light and fluffy. Pile lightly in a hot serving-dish.

BAKED POTATOES

Select smooth, medium-sized potatoes. Wash well with brush. Bake in a hot oven 45 minutes, or until done. Break the skins to let the steam escape and serve at once. If baked potatoes stand they become soggy.

STUFFED POTATOES

6 medium-sizes potatoes baked.

2 tablespoons butter.

½ teaspoon salt.

4 tablespoons hot milk.

Cut a slice from the side of the potato and scoop out the inside. Mash, add butter, hot milk, and seasonings. Beat until light and fluffy. A stiffly beaten egg-white may be added. Refill skins and brown in a hot oven. Grated cheese may be added, if desired.

FRANCONIA POTATOES

Wash and pare potatoes and parboil 10 minutes. Drain and place in pan in which meat is roasting. Bake about 40 minutes, basting with fat in the pan when basting the meat.

ESCALLOPED POTATOES.
Prepare potatoes as for boiling. Cut in 1/8 inch slices. Put in layers in buttered baking-dish; sprinkle with salt and pepper and dredge with flour. Dot over with small pieces of butter. Add hot milk until it may be seen through the top layer. Bake about 1 hour.

LIGHTSIDE

The first day teacher was reading the story of Three Little Pigs to her class. She came to the part in the story where
the first pig was after building materials for her home.

She read "so the pig went up to the man with the wheelbarrow full of straw and asked". "Sir may I have some of that straw to build my house?" The teacher stopped reading and asked the class, "And what do you think that man said?"

One little boy raised his hand and said, "I think he said" "Holy crap! A talking pig!"

Cooking In Year 500

Two cannibals were sitting by a fire.
The first says, "Gee I hate my mother-in law".
The second replies, "so, try the potatoes".

TABLE OF ABBREVIATIONS

tsp...for teaspoon...........................................gal.for gallon

tbsp.for tablespoonful...........................lb for pound

c.for cupful.........................................................oz.for ounce

pt.for pint...........................................................f.g.for few grains

ssp.for saltspoonful....................................min.for minute

qt.for quart........................................................hr.for hour

TABLE OF MEASUREMENTS

3 tsp.............................................................................1 tbsp

12 tbsp.........................................................................1 cup wet material

16 tbsp...........................................................................1 c.dry material

2 c.....................................................................................1 pt.

2 pt....................................................................................1 qt.

CLEANING AROUND THE KITCHEN

Care Of Silver; to avoid scratching, wash kinds separately. Hold a few pieces in the hand and wash. Use hot, soapy water. Dry and polish by rubbing with a towel. Silver is brighter if wiped without rinsing. Store in cases or drawer divided into sections for the purpose.

CLEANING SILVER; Use an aluminium pan. Put water, salt, and baking-soda into the pan. (For each quart of water use 1 teaspoon salt and 1 teaspoon soda). Place silver in pan. There should be enough water to cover it. Place pan over flame and heat it until the tarnish disappears. Pour off the water, wash in hot, soapy water, and dry thoroughly.

CLEANING COPPER AND BRASS.

Wash thoroughly. Dip soft cloth in vinegar and then in whiting or salt and scour the metal. Wash and dry, rubbing with a soft cloth. A commercial cleaner "Brasso", is also effective in cleaning.

CLEANING ALUMINUM

Use mild soap and hot water. Do not use soda or ammonia. A little weak acid will brighten aluminium. Rub with steel wool when necessary. Boiling with fresh water will soak off any burned food.

NICKEL

Wash with soap and water. Polish with sifted whiting applied with
a soft cloth dampened with ammonia or water. Let dry and rub.

BAR MIXES.

Hoots Mon.

1 jigger Scotch Whiskey.

½ jigger Lillet.

½ jigger Sweet Vermouth.

Stir with ice and strain.

Imperial Fizz.

1 jigger Rye Whiskey.

Juice of ½ lemon.

½ teaspoon sugar.

Shake with ice and strain. Fill with chilled Champagne.

Rum Liqueur

1 jigger Jamaican Rum.

1 jigger Coffee Liqueur

1 jigger lime juice.

Dash of bitters.

Shake with cracked ice. Pour unstrained into tall glass fill with 7-up.

You may re-print the article published as long as you comply with following terms; Article must be published (unedited). Article must be published with the author's (resource box) and copyright
information included.

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Making a Zucchini Casserole Kids Will Love

As I write this article, I smell a zucchini casserole cooking in my oven. This is an incredibly easy recipe to make and even my daughter, who is not a vegetable lover, likes this casserole.

I discovered this recipe when I found a six pack of zucchini on sale at a local warehouse store. I bought the zucchini, scoured the internet for recipes and then created the casserole based on the many recipes I had found and read.

It turns out that I only need four larger zucchini or five medium sized zucchini. After peeling them, I use a chopper to chop them into small pieces. I know many recipes call for round slices. I was afraid the kids wouldn't eat the casserole with large round slices so I chopped the pieces. Using a chopper it only takes me three minutes to peel, cut and then chop all five zucchini.

Put the pieces into a mixing bowl. I then add in about three tablespoons of minced onion. If your family likes onion and doesn't mind the pieces of cooked onion, consider using half of an onion chopped, instead of the flakes. For us, the flakes add the flavor without the pieces.

Next, add in one cup of shredded cheese. We've used mild cheddar, sharp cheddar and a Mexican blend. We've enjoyed the casserole with each of these tastes. Try different cheeses, as each cheese provides a unique flavor for your casserole. We then add in one egg and one cup of mayonnaise. I use either non fat or low fat mayonnaise when I make this dish. All of the recipes I've found call for salt and pepper. I don't use either. If you're a family that enjoys the added flavor of salt and pepper, then add to your taste.

Mix everything together in the bowl and then transfer to a casserole dish. If you want to, sprinkle cheese on top. I suggest a Parmesan cheese on the top. If you don't have Parmesan at home, sprinkle on a bit of whatever you used in the casserole.

Put the casserole into an oven preheated to 350 degrees. Set the timer for forty five minutes. Check to see how brown the casserole is. If you believe it's as brown as you'd like, cover for the last fifteen minutes of cooking. If you'd like the casserole to brown a bit more, continue to leave uncovered. Cook for an additional fifteen minutes.

The casserole is very soft. We are not able to cut it into squares. Instead we just serve it one serving at a time to each diner's plate.

My kids love this casserole and I love that they're eating a full serving of vegetables at dinner time.

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Cooking Coarse 10 - Dicing Onions

www.WebCookingClasses.com Chef Todd Mohr demonstrates the best method for using the chef's knife to dice an onion into consistent pieces using as few knife strokes as possible. Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.



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Vince - Slap My Nuts (OLD)

A remix for the slap chop infomercial I made.



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Putting the Tabouli Salad Together

To view the previous video in this series click: www.monkeysee.com



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Fun Foods For Kids

To insure that kids get enough fruits and vegetables in their diet, sometimes we can introduce some foods that are fun to eat. Surprisingly children can get some of their required daily intake of vegetables by eating home made salsa.

Salsa & Chips Make a Great Snack

Ingredients:

*1 white onion

*1/2 bunch cilantro

*3 tomatoes

*1 large jalapeño pepper

*1 small can of chili peppers

*The juice of 2 limes

*1/2 teaspoon salt

*1/2 clove garlic (chopped)

*1/2 teaspoon sugar

Instructions:

1)Wash all the vegetables.

2)Use the vegetable chopper to chop the onion, cilantro, and tomatoes.

3)Set these ingredients aside.

4)Finely chop the jalapeño and the chilies.

5)Add the jalapeño and the chilies to the tomato mixture.

6)Add the rest of the ingredients and stir well.

Wash your hands with soap and water after cutting up the vegetables to avoid getting the hot pepper into your eyes. The whole family will enjoy the Salsa. Use immediately or refrigerate. There is nothing more delicious than home made salsa. You may never get the pre made salsa again.

After the ingredients have had time to blend, the salsa is even better
Milder salsa can be made by substituting sweet peppers for the jalapeño and chili peppers. Hotter salsa can be made by increasing the onions and peppers.

There is an entire daily serving of vegetables in 1/2 cup of salsa.

The best carrot recipe is healthy and one that children will eat. Carrots are rich in vitamins A. Vitamin A promotes the growth of bones and teeth, supports the immune system, and promotes the health of internal cell tissues and the skin.

Finding a way to fix carrots that children will eat may be as easy as the famous Mary Poppin's song " A little bit of sugar will make the carrots go down".

Try this recipe and watch your kids eat it up.

The Best Carrot Recipe

Ingredients:

*1 pounds carrots

*1/2 cup sugar

*1/2 cup butter

*1/2 teaspoon salt

Instructions:

1) Put 1/4 cup of water in the bottom of the pan.

2) Peel carrots and slice into rounds.

2) Put all ingredients into the pan.

3) Cover carrots and cook very slowly.

4) Shake the pan frequently.

5) Do not open the top, let the steam cook the carrots.

6) This cooking process takes about 20-30 minutes.

If the kids will not eat cooked carrots, you can always revert to natural carrots with ranch dressing. Children love ranch dressing. Some kids will eat carrots dipped in ketchup. Carrots are so nutrient rich that however kids will eat them, it is good for their health.

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Jak na to: Krájení cibule

cz: Jak nakrájet cibuli en: How to chop an onion



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Wholesome Salads

Kohlrabi is sometimes called Northern orange. This sort of cabbage contains much of vitamin PP, potassium and phosphorus.

SALAD OF KOHLRABI WITH APPLES AND GARLIC

Ingredients:

300 g of kohlrabi, 200 g of apples, 200 g of mayonnaise, 10 g of garlic, 10 g of marjoram, 30 mL of beet vinegar, pepper and salt to your liking.

Cut kohlrabi in straws. Grate apples. Add pounded garlic, salt, pepper, beet vinegar. Mix salad, pour it with mayonnaise and add marjoram.

Seeds of pomegranate look like a ruby. But they are not only beautiful. Juice of pomegranate contains vitamins, organic acids and tannin - substances, improving blood and contributing to better assimilation of food.

SALAD OF POMERGRANATE AND ONION

Ingredients:

1 big pomegranate, 2 middle-sized onions, salt to your liking.
Chop onion small and wash 2-3 times in hot water, then put in colander, squeeze juice off pomegranate seeds. Mix part of seeds with onion and pour with squeezed juice. Decorate salad with a rose cut off onion, filled with pomegranate seeds. Put it in the middle of salad, and put circles of onion around.
White cabbage contributes to normal metabolism and delays turning of carbohydrates into fat.

SALAD OF FRESH CABBAGE AND PRUNES

Ingredients:

400 g of white cabbage, 100 g of prunes, 50 g of carrot, lemon juice and sugar to your liking.
Soak prunes beforehand. Cut cabbage in straws, pour with some sugar and grind to receive juice. Now squeeze cabbage. Remove seeds off swelled prunes and cut it in small. Grate carrot. Mix everything and add lemon juice. Decorate salad with prunes and carrot slices.

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Pork Recipes - Apple Pork Chops & Roast Pork with Orange and Port

Apple Pork Chops
Oven-baked chops with a light, non-rich gravy.
Ingredients

5-6 (750g) pork loin chops

25ml flour

2ml turmeric

2ml salt

1ml ground cinnamon

20ml oil

Onion rings

Dried apple rings, soaked (soak apple rings in water to cover, until soft)
Method

Remove rind and excess fat from chops and rub with a mixture of flour, turmeric, salt and cinnamon. Heat oil and brown chops on both sides, then arrange in a single layer in baking dish to fit without crowding. On each chop place two large onion rings and two apple rings. Sprinkle each chop with 2ml freshly chopped sage and 1ml brown sugar. Pour in apple juice at the side, then cover and bake just below centre of oven at 180ºC for about 1 hour or until cooked through. Remove chops to warm serving dish and tip juices into a small saucepan. Reduce by rapid boiling until syrupy - this takes only a few minutes - then pour over chops and serve. Serves 5-6.

Roast Pork with Orange and PortGently seasoned with herbs, spices and orange rind, the gravy flavoured with orange juice and a dash of port, this is a simple but rather special way of treating a leg.
Ingredients

1 x 2kg leg of pork

7ml salt

5ml paprika

5ml dry mustard

5ml ground ginger

5ml dried sage

5ml finely grated orange rind

375ml water

1 onion, chopped

250ml fresh orange juice

100ml portMethod

Remove rind from leg and score underlying fat. (The rind may be salted and roasted separately.) Wipe leg with vinegar. Mix salt, paprika, mustard, ginger, sage and orange rind and rub into the leg. Place on rack in large roasting pan. Pour in the water and add onion. Roast at 180ºC for 1 hour, then reduce temperature to 160ºC for 1 hour 30 minutes, adding more water to the roasting pan as necessary to prevent scorching. When nicely browned, cover the top loosely with foil, shiny side up. Pour the orange juice and port over, and roast for another hour, basting twice. (Total cooking time about 3 hours 30 minutes.) Remove to serving platter and leave in warming drawer for about 15 minutes before carving. The gravy should have reduced sufficiently, but may be thickened if desired. Serves about 8.

More delicious pork recipes!

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Hearty Summer Salad

This organic chickpea and black-eyed pea salad is great for those summer days that are just too hot to cook. You know, those days that are so hot you say, "Don't even look at the stove!"

Served cold, this salad is refreshing. It's terrific with grilled summer foods, such as organic portobello burgers or vegetarian bratwurst.

Although this salad is delicious as a side dish, it's so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!

It's terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette.

Ingredients:

2 15 oz. cans organic chickpeas (garbanzo beans)

2 15 oz. cans organic black-eyed peas

2 15 oz. cans organic artichoke hearts

4 large organic tomatoes

½ large organic onion

6 large fresh organic garlic cloves

¼ cup organic olive oil

½ cup organic balsamic vinegar

A few pinches of dried organic parsley

Fresh ground salt and pepper to taste

Drain chickpeas and black-eyed peas, and dump them into a large bowl. Chop artichoke hearts (into eighths if they're whole, or into quarters if they're already halved). Chop tomatoes and dice onion; dump artichokes, tomatoes and onion into bowl. Crush garlic gloves with garlic press and add to the luscious pile of goodies.

Whip olive oil and balsamic vinegar together in a smaller bowl, then pour over the pile. Your mouth should be watering now. Add a few generous pinches of parsley, then salt and pepper to taste. Stir all the ingredients thoroughly with a large spoon to distribute them evenly and coat them with vinaigrette.

You can increase the ratio of balsamic vinegar to olive oil if you like the vinaigrette to taste more tangy! And you can increase the overall amount of oil and vinegar if you want the salad to be more juicy.

You can also experiment with which type of vinegar flavor you like best. Red wine or raspberry balsamic vinegar taste great in this dish.

As for the fresh ground salt and pepper, you can either add them to the oil and vinegar mixture, just sprinkle them onto the ingredients before stirring, or both.

Adding fresh chopped basil--or any fresh organic herb you think would harmonize well with this dish--is also an option. You can also substitute organic escallions (green onions) for the diced onions, which also adds more color.

The trick to delicious recipes is to cook by your own taste, not necessarily by following the recipe verbatim. Besides, how fun would cooking be if you couldn't sample the dishes while you're creating them?

This dish, which serves 6 or more, also works great for summer pitch-ins, especially if you're vegan. You can't always count on non-dairy, high-protein dishes at such gatherings, but you can definitely depend on this hearty summer salad!

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Venison Stew Recipe or Old Fashioned Beef Stew Recipe

Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good addition also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Remove everything from broth and discard everything but meat. If you started with a whole piece of meat, chop or shred, according to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put everything in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is smooth and lump free. Add the roux to the broth and simmer until thickened. Taste to correct seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

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Provitello Veal Rib Chop

erves 4 Easy Ingredients 4 frozen (provitello) veal rib chops marinade one 3 cloves of garlic -crushed lemon olive oil pepper new potatoes 2 whole garlic cloves pepper and salt few parsley stalks parsley 2 portabello Mushrooms 2 Romano tomatoes 2 chili Roma peppers parsley for garnish Mango Salsa spring onions manho red pepper red onion or white sweet onion honey or a lime halopeno Pepper white wine vinegar salt and pepper chives sugar



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Making Classic Stovetop Recipes in a Crockpot

If you have bought a crockpot recently, you probably have one of the newer models. A lot of these have a saute feature, which means you can saute meat or vegetables in the crockpot itself.

This is obviously preferable to sauteing on the stove, then having to transfer the sauteed ingredient, plus everything else, to the crockpot. A crockpot is a great investment because you can cook everything from beef stew to French onion soup in it.

Converting Stove Top Recipes to Crockpot Recipes

A lot of people wonder how to make their favorite stovetop recipes in the crockpot. A low crockpot heat is about 200 degrees F and a high crockpot heat is about 300 degrees F. Fifteen minutes on the stove equals about an hour and a half in the crockpot on a high heat or four hours in the crockpot on a low heat.

Thirty minutes on the stove is about three hours in a crockpot on a high heat or six hours in a crockpot on a low heat. An hour on the stove is about four hours in the crockpot on a high heat or eight hours in a crockpot on a high heat.

These figures are approximate. It depends very much what you are cooking. You should also only use half as much liquid when converting a stovetop recipe to a crockpot recipe because water cannot evaporate from a crockpot like it does from a pot on the stove. The exception to this rule is when you are cooking pasta, beans or rice, because these soak up lots of water, whichever cooking method you use.

How to Make Crockpot French Asparagus Soup

If you like French onion soup recipes, perhaps you would like to try the following French asparagus soup recipe. Asparagus has a unique flavor and the following recipe combines it with onions, potatoes, chicken broth, and seasoning, for a healthy and delicious crockpot soup recipe. You will have enough French asparagus soup to feed four people and it is nice served with warm bread for dunking.

What you will need:

2 pounds fresh asparagus
2 big potatoes
5 cups chicken broth
6 green onions
A pinch each of salt and black pepper
Sour cream and chopped fresh parsley, for garnish

How to make it:

Snap or cut the ends off the asparagus, then cut the spears into one-inch lengths. Finely chop the green onions. Peel the potatoes and cut them into half-inch cubes.

Put the broth, potatoes, asparagus and green onions into a crockpot, cover it and cook for about six hours on low, or until the potatoes are tender.

Puree the vegetables using a hand blender or transfer them to a blender or food processor with some of the liquid, then put the puree back in the crockpot.

Stir in some salt and pepper, put the lid back on, and cook on high for about thirty minutes. Serve the French asparagus soup garnished with a swirl of sour cream and some fresh parsley. Bon appetit!

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PaRappa the Rapper 2: Romantic Love

Stage 2 for PT2. With good ole' chop chop master onion.



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Oysters Rockefeller & Stew Recipes : Chopping Onion for Oysters Rockefeller

Learn how to chop onion for an oysters Rockefellerrecipe with expert cooking tips in this free seafood video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis



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The Fine Art of Dicing an Onion

Many good meals start with an onion, and thats true around the globe. They flavor sauces and garnish burgers; we sauté, grill, pickle, caramelize, and deep-fry them. The student group Slow Food BU appreciates onions, and vegetables in general, along with the crucial skill involved in cutting them up, from slice to dice, chop to mince. So last week, the group invited chef and food writer Kenji Alt to demonstrate the subtleties of handling a very shape blade.



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