The Sacred Heart Diet DAY 1 (aka Cabbage Soup Diet)

WELCOME TO DAY 1 OF THE SACRED HEART DIET, IT'S A TOUGH DIET, BUT STICK IT OUT! Menu: Eat only fruit, all the fruit you want except banana. Drink unsweetened tea, black coffee, cranberry juice and water. Eat as much soup as you like. Tips: Drink water or try blending the fruit with ice! Sacred Heart Soup Diet recipe Ingredients: 1 - 46 oz. can V8 juice 1 - 14.5 oz. can of diced tomatoes 6 medium stalks of celery (approx. 1 cup) 1/2 medium cabbage, red or green (approx. 6 cups) 1 medium onion (approx. 1 cup) (Lillie prefers the sweet onions such as Vidalia) 6 medium carrots (Or pre-sliced to equal 1 1/2 cups) 2 medium green peppers (approx. 2 cups) (red and/or yellow can also be used) 1 envelope of Lipton Beefy Onion Soup Mix 1 - 14 oz. can Swanson's Lower Sodium Beef Broth 1 beef bouillon cube or package 1 tsp. garlic powder 1/2 tsp. black pepper... or to taste Directions: Chop and dice veggies. Add all ingredients into a large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, and stir as needed. Cook on low heat for about 2 hours... or until all the veggies are soft. Other seasonings such as curry, parsley, or any other spices or herbs to suit your taste. You may substitute Low Sodium V8 Juice and the resulting Sodium will be 321mg instead of 476mg per serving. Recipe makes about 18 - 1 cup servings



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Quick and Easy One Pan Food

I don't know about you, but I am a huge fan of the meals that can be cooked all at the same time. With my busy schedule I do not always have time to spend an hour or more standing in my kitchen putting things together, stirring sauces and doing my best to time my courses so that everything finishes at the same time. I prefer the meals that I can spend fifteen to twenty minutes putting together and then tossing in the oven or putting on the stove for an hour or so and letting it cook by itself. I can spend that hour doing things like straightening up the house, doing laundry, completing projects, etc. If you are like me, consider the following recipes. They are tasty and they will make your life a lot easier!

Pork Chop and Potato Bake:
The title makes this recipe sound like something that would be served in a junior high school cafeteria and be the same color as Thousand Island dressing. The good news is that this dish looks and tastes way better than anything you were ever forced to choke down in school!

What you need:

Potatoes (enough to feed your family)
Pork Loin chops (enough to feed your family)
1-2 packages of onion soup mix (depending on how many pork chops you are serving-a single package can season 4-5 pork chops)
Butter
1 baking pan

Process:
Preheat oven to 400 degrees. While the oven is preheating, peel and either slice the potatoes or cut them into smallish cubes. Line the bottom of your baking pan with your cut up potatoes. Place the pork chops in a single layer over the top of the potatoes. Sprinkle the onion soup mix over the top of the pork chops and potatoes and then toss in a few spoonfuls of butter. Cover the baking pan with a lid or tin foil and bake until the pork chops are cooked through (usually 45 minutes or so). Serve and enjoy!

Roast Beef:
This is best done in a slow cooker, though after a couple of hours, the smells might drive you crazy with anticipation!
What you need:
1 beef roast
Carrots
Celery
Potatoes
Salt
Pepper
Worcestershire sauce
Onion soup mix
Butter

Line your slow cooker with a slow cooker bag (this will make clean up so much easier). Place the thawed beef roast into the cooker. Chop up enough carrots, celery and potatoes to feed your family and toss them into the slow cooker and arrange them around the roast. Sprinkle the onion soup mix over everything. Add in a few shakes of the salt, pepper and Worcestershire sauce and then drop in a couple of spoonfuls of butter. Cover and let everything cook in the slow cooker on low for eight hours or on high for six. Once the roast is done cooking, slice it up and serve, with the vegetables acting as the side dish. Enjoy!

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Attacking a Big Cheeseburger

attacking a cheeseburger



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Pasta Bella - Great Italian Food

Italian pasta recipes vary according to regional cuisine. Northern recipes, for instance, from the Piemonte, Calabria and Liguria regions feature readily available cheeses, cured hams and pancetta, a kind of smoked bacon. Most notable of these recipes is pasta carbonara.

Pasta Carbonara
This Italian pasta recipe requires, 3-4 strips of pancetta or bacon, 1 egg, 1/4 cup of cream and an aged grated cheese. Now, the variations to this Italian pasta recipe are enhanced by using a fresh pasta or spaghetti. Cook the pasta until desired doneness and drain. Meanwhile, saute pancetta for about 5 minutes or until crisp, if preferred. Crush one clove of garlic until flattened and rub inside of bowl for extra flavor. Whisk together, egg and cream. Place drained pasta into garlic-rubbed bowl. Pour egg and cream over pasta. Briefly toss to coat. Add pancetta and cheese. Toss to evenly coat pasta. Serve with curls of Parmesan or Romano cheese. For an extra flair, try a native cheese like Fontina. Garnish lightly with freshly ground pepper.

The Central Region
Toscana, Emilia Romagna, Umbria and Marche comprise the Central Italian region. Here, Italian pasta recipes are simple, yet elegant and always delightful to the palate. Parmiggiano Reggiano, olives, coppa and fish enhance the style of central regional Italian pasta dishes. Ingredients used here are from "Una cucina povera", a poor man's kitchen. In Tuscano, you will dine on eel, rabbit, beef and chicken accented by fennel, tarragon, sage, rosemary and chile pepper. One recipe with Puttanesca sauce is complex only in flavor.

For this, use 28 oz of peeled tomatoes, lightly blanched until the skin is easily removed. 2 tablespoons of olive oil, 2 tins of anchovies, chopped finely, 4 cloves of minced garlic, 1/2 cup of pitted olives (green, black or marinated as preferred), 2 tablespoons of drained capers, 1/2 teaspoon of dried red pepper flakes, 1/4 teaspoon each oregano and salt. 1/4 cup Italian flat-leaf parsley. Drain tomatoes and turn into a food processor until tomatoes are finely crushed.

In a small skillet, combine olive oil, garlic, oregano, anchovies, olives, capers, pepper flakes and salt. Saute 3 minutes until garlic is tender. Pour this over boiled and drained pasta. Toss with Italian parsley.

The Southern Region
The Southern region of Italy, Lazio, Abruzzo, Campania, Puglia, Molise and Basilicata offers a wide variety of robusto peasant cuisine. The ingredients likely include mozzarella, pecorino, goat cheese, lentils and peperoncini, along with swordfish , tuna, olives and citrus fruits.

One traditional Italian pasta recipe uses olive oil, lemon, basil, 1 clove crushed garlic and pine nuts. For the pasta, use orcchetti. Into a small bowl, squeeze the juice of one lemon. Set rind of lemon aside. Chop 1/2 cup fresh basil. Rub bowl with garlic clove. Chop remainder of clove finely. Place drained orcchetti in bowl. Toss with basil, chopped garlic and olive oil until pasta is well coated. Add lemon juice and pine nuts. Blend well. Using reserved lemon rind, grate finely and add to pasta coating lightly.

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Maze Grill

The UFC Spanish commentary team prepare to dine out in style at Gordon Ramsay's place.



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Easy and Fast Chicken Noodle Soup Recipe

Here is a very easy and quick chicken noodle soup recipe for those who are time poor but still want something that tastes good. It should take you around 10-15 mins to prepare and will serve approximately 5-7 people depending how much you each want.

Personally I prefer richer cooked from scratch chicken noodle soup recipes to this one, but this recipe as I said is a quick, hence we have to use precooked chicken and packaged or pre made chicken stock, still it tastes good though.

Ingredients:

2- 2/1/2 Cups of cooked chicken pieces.

1350ml (45 fl oz) of chicken stock ( broth)

2 Medium sized celery stalks

3 medium carrots

1 medium to large onion

Noodles - preferably choose a short smallish egg noodle shape enough to serve around 5-7 cups of soup

pinch of salt

pinch of pepper

Instructions:

You'll need precooked chicken to make this recipe fast, but you could cook your own from scratch, and for this chicken noodle soup recipe it really doesn't matter how the chicken was cooked. You can sliced up your chicken into little bite sized pieces or pull it apart roughly if you prefer. Its always nice to use chicken breast when you are making chicken noodle soup, but again it's up to you.

Chop up your celery carrots and onions into small pieces.

In a large saucepan add your chicken stock ( broth) a pinch of salt and pepper as well your chopped up vegetables and your chicken pieces. Bring this up to a boil on a high heat then reduce the heat down to a medium temperature and cook it until the vegetables are done properly. It should take around 15 minutes.

While you are cooking this you should cook your noodles in a separate pot of boiling water. I find it best to not fully cook the noodles in the boiling water, instead before they are fully cooked, drain them and add them into the chicken soup and allow them to cook fully through with the rest of the ingredients. This will insure the noodles absorb some of the chicken stock for better flavor.
When everything is done after the 15 minutes or so, taste it to see if it needs more salt or pepper, then its ready to serve.

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Low Fat Non Dairy Recipe - Cream of Celery Soup

Ingredients:

1 lb celery hearts

1 small red onion

1 small potato

4 cups chicken stock

2 Tbsp cold-pressed olive oil

2 bay leafs

Method:

Peel and chop onion and potato. Sautee with olive oil in a 3-quart saucepan until tender. Add chicken stock and bring to boil. Chop celery and add to saucepan along with bay leafs. Turn the heat down to low and simmer for 30 minutes. Remove bay leafs from soup. With a soup ladle put about half of the mixture in the blender. Hold the lid on securely while pureeing for one minute. Repeat with the other half of the mixture. Stir all the soup together well.

Makes 4-6 servings

The main ingredient in this recipe, celery is truly a Super food because of all its health benefits. According to Hippocrates celery is known to calm the nerves. Celery also aids the kidneys by helping reduce it of wastes. Another health benefit of celery is that it is an anti-rheumatic. It reduces inflammation by clearing uric acid from painful joints.

The secret ingredient that magically gives this soup a creamy texture without using cream is the humble potato. Heart healthy olive oil is the magic ingredient that is used in the place of butter.

It's one of the healthiest and best tasting soups I've ever had. With this recipe I can have my cream of celery soup and keep healthy too and now so can you!

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PaRappa the Rapper - Instructor Mooselini (U-Rappin' Cool)

U-Rappin' Cool Mode of Stage 2 - Instructor Mooselini



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Romantic Love

I Think This Has Sound If Not I Will Fix It A Better One With Sound



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Cooking For Two Or Less

When you live alone, or there's just the two of you, cooking a home made meal can seem like a much bigger hassle than it has to be or than it actually is. There are plenty of ways to cook for two people or less, skip over the pre-packaged meals and not take a lifetime to prepare and cook a meal. Here are some ways you can avoid the hassle and learn to love cooking from scratch for two or less.

* Understand your portions-When you're cooking for two or less people, the last thing you want to do is make that chicken cattciatore you've been craving because the recipe makes enough servings for 12 people. First of all, you need to remember what you actually eat. You're probably not going to eat only one serving. What a cookbook may fail to tell you is that one serving of chicken cattciatore is about ¾ of a cup. You're going to eat more than that! In fact, most people will eat 3 or more servings when the serving is so small.

* Learn to divide-Even though you ignored and abhorred your math teacher in the 7th grade, division (short, not long) has its place in the kitchen and has many applications in cooking that could come in handy for someone who has relatively few people to cook for. If the recipe serves 12 but you only want to make enough for 6, divide everything by 2. This doesn't necessarily mean you'll divide the cooking time by 2 or the amount of time it takes to stir, etc. but be mindful because you will save time in those areas.

* Make the most of the items you have-There is a laundry list of items to have in your home that will make your cooking easier, especially when you want to make a quick dinner for two. A food chopper that can chop up an onion in 3 taps is one of those items. And don't forget your crock pot-it's that big heavy object that's been neatly tucked away in the back of your cupboard for 10 years. A crock pot can be your best friend for a few reasons. Not only can you simply throw everything in, set it and forget it, but you can also cook enough food for an entire week or more all at the same time, eliminating your need to start from scratch every time. Just freeze the leftovers and voila! You have homemade chicken cattciatore anytime you like.

* Use smaller plates-This tip can actually help you when cooking for two or less and it can help you lose weight as well. If you cook only enough for two people, it will help your brain feel fuller faster so you're not scrounging for extra food later. That way, you can store any leftovers and have a pre-made meal for another day.

Remember, cooking for two or less is about learning to eat right and to use the right tools.

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Slap Chop Real Test

Putting Slap to the test. I make some amazing nuts.



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Quick Recipes For Dieting

The best diet recipes are those that are quick and painless. And painless recipes are very good indeed.

And there are all sorts of recipes in the world that are quick, but are they good for dieting? I have some suggestions for quick recipes for dieting, many from my own experience.

It's best to start with breakfast because breakfast is renowned for being the most important meal of the day: Providing 30% of the body's energy for the day.

When I was dieting, my breakfast meal consisted of the following:

- Eggbeater omelet with various vegetables
- Fruit sides
- Skim milk

It's not much but it's certainly quick. An omelet only takes about 5 minutes to cook up, chop an onion or green pepper, toss them in, and you have a fantastic breakfast. I usually would have fruit on the side, like grapes or a cut up apple. Just to have a little more to fill me.

And you can't go wrong with skim milk over conventional.

I remember my lunch meal to be a bit different but still pretty quick.

- Grilled chicken, no seasoning or marinade (as much as I wanted it)
- Brown rice
- Water

The best thing about this dish, albeit it's small, is that it's incredibly simple. Anybody can grill chicken and I'd use my George Foreman grill to accomplish the feat. The rice takes about 5 minutes to cook, and water as a drink is always a solid choice when cutting calories.

Let's not forget though, the importance of protein. And when I was dieting I always like to make myself a protein shake. For a lot of dieters this could be the best, quickest thing for them. After all, you simple toss stuff into a blender and turn it on.

A typical protein shake for me is similar to this:

- Skim milk
- Whey protein
- Ice
- Strawberries, bananas, and any other fruit you like

Not a whole lot to it, and it takes no more than five minutes!

I'll leave dinner up to the consumer, as they are probably the most difficult meals to produce. Generally speaking though, sticking to a dinner with steamed veggies, lean meat like fish, or grains like rice are a good idea.

Personally, I'd make mostly whatever I had for lunch for dinner again.

A great idea though is to portion your food, no matter what the recipe is. This way you'll never eat too much because the calories will always be small.

In the end, as far as quick recipes go, sticking everything in the blender is probably the best choice.

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How to Braise - Inexpensive Cuts of Meat Make Delicious Soups & Stews

Wintertime is the ideal time for soups and stews. And the best meat to cook in these dishes is the meat that is generally the cheapest, because it requires longer cooking and more care. These are the meats that do well when they are braised.

Braising is simply cooking meat by first searing the outside in hot oil, then covering with liquid and cooking for a relatively long time, either on the top of the stove or in the oven. Both top-of-the-stove and oven cooking require cooking with less heat.

The best beef cuts to use would be chuck or shoulder, leg or round, shanks, and stew meat (listed separately here because it's often a collection of the odds and ends or trimmings left after butchering the rest of the animal. My personal favorite is beef shank; it has a lot of collagen or connective tissue that provides great flavor and texture after it's been cooked a long time. It used to be very inexpensive, but I've found recently that it costs about the same or a little more than stew meat. Still a pretty good bargain, and it does taste great.

In making a chicken stew, I stick to using legs and thighs. Their meat stands up to stewing better, retaining the flavor of the bird. Breast meat just doesn't hold up and seems to lose all its flavor. The chicken can be lightly sauted before being covered with liquid (the traditional fricassee), but you don't lose much by just putting the pieces in a pot and covering with water.

The traditional method of braising beef would be to season the meat with salt and pepper and then sear it quickly in hot oil to brown it on all sides. This accomplishes two things: the searing of the meat helps to hold the juices in, and the caramelizing of the exterior adds depth to the flavor of your liquid. When the meat is browned, it is removed from the pan and flavorings are added for a quick saute. (In the professional chef world, the flavorings are called mirepoix, a mix of onion, celery, and carrot, all chopped. The ratio is 2 parts onion to 1 part celery and 1 part carrot.) The vegetables sauted until they just start caramelizing, another part of the depth of flavor of your stock. Then the meat is returned to the pan and liquid is added, usually just water, to cover the meat. Bring the whole thing to a simmer and cook until the meat is tender.

The cooking can also be done in a 300 degree oven, but I've never been very successful with that. The need to peek and stir is too well ingrained; opening the oven and pulling the whole thing out so I can give it a stir just doesn't work for me.

You can also skip the entire part about the vegetables. While they do add to the flavor, not having them handy should not deter your braising efforts. The stew I grew up with did involve searing the meat, but then all was covered with water and onion and carrots added an hour or so later. And it was a pretty good stew!

Mirepoix also adds to the flavor of the broth in braising poultry. It is not sauteed, but rather added to the pot along with the stock. The vegetables here need to be a smaller chop than that for beef, because you're cooking the whole thing for less time, generally not more than an hour or so.

If you're making a stew, you might want to thicken your broth. The chef way would be to make a roux of equal parts butter and flour, cooking it a bit to take away the flour taste. Then you'd whisk in your stock and cook until it thickened. However, you can also make a slurry of flour and cold water to add to your broth. Whisk the cold water into some flour to the consistency of milk. Slowly add a bit at a time to your simmering stock, whisking well, until you get the consistency you want.

Master these simple techniques for making delicious soups and stews. You'll save money while you proudly serve tasty meals. And there's nothing quite like a house filled with the aromas of gently simmering pots of good food.

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Viva La Salmon - Tasty Salmon Recipes With a Latino Flavor

One of the world's most popular fish, salmon, is widely known not only for its great taste and succulent, tender meat, but also for its heart-friendly omega-3 fatty acids. Incorporating salmon into your regular diet can lower your risk for heart attacks and other cardiovascular problems.  It really is a super food, keeping your heart strong and your arteries clear. It's no wonder that people are craving for more and more ways to prepare and cook this fabulous fish. This article takes a look at the Latino inspired recetas de salmon, salmon recipes just like what your abuela cooks.

Salmon makes for a heart healthy meal anytime.  More and more scientific studies have been hailing the wonders of omega-3 fatty acids, of which, of course, no other common fish delivers more than salmon. Salmon, with its rosy pink, tender meat and delicious, moist taste is an incredibly versatile fish that can be cooked any number of ways. Here we explore the pungent flavors of the Latino kitchen; Spanish spices and a little love and care, make these dishes burst with tang.  Don't be afraid to get your hands dirty; turn up the salsa and get cooking.

Of all your classic recetas de salmon, this one will take you back to the comfort of your childhood-it's something right out your abuela's kitchen. Arroz cremoso con salmon, or creamy rice with salmon, has its origins in Spain. It takes about half an hour to make, so, you can make it even on your busiest days. You will need rice, salmon, water, garlic, half an onion, 2 green peppers, oil and salt. Chop the pepper, onion and garlic and lightly sauté them in a pan over low heat.  Add the rice with water or fish broth. After about ten minutes add the salmon, which should be cut up into bite sized pieces.  Cook over low heat for another 18-20 minutes. Add some parsley for garnish, y listo, it's ready to serve.

This next in our series of recetas de salmon, ceviche de salmon comes from us from lovely Chile. Ceviche a dish popular in Peru, Panama, Guatemala, Columbia, and yes Chile. It's sort of like a Latin American version of sashimi. Slabs of raw fish are marinated in citrus juices. This dish is quite refreshing and easy to make; it does require some time to marinate though, so you can easily prepare it ahead of time. The ingredients are  salmon, red and green pepper, a cup of lemon juice, cilantro, salt and pepper to taste and about 3 tablespoons of oil. Cut the salmon into bite sized pieces. Chop the onion and peppers. Let the salmon soak up the lemon juice and then add the vegetables and the cilantro. Put it in the refrigerator for at least an hour. Before serving, add the oil.

Continuing with our recetas de salmon, we have a dish called Cancato from Colombia. It's quite simple to prepare  and makes for a great appetizer. You will need salmon, cheese, two tomatoes, olive oil, and salt and pepper. Cut open the salmon, clean it and fill it with the rest of the ingredients.  Stick in the oven to roast for an hour.

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Not Sure What To Serve For Easter Dinner?

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we choose to cook play an important role in our lives.

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.

Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.

Hot Crab Artichoke Recipe For 8-10

Preparation time: 15 minutes

Ingredients:
8 ounces cream cheese

2 cups of mayonnaise

3/4 pound of Dungeness crab

1 cup quartered artichoke hearts

1/2 cup white onions, diced

1/8 teaspoon white pepper

1/4 - 1/2 teaspoon Tabasco sauce

1/2 teaspoon sherry vinegar

1/2 teaspoon garlic, minced

2 tablespoons green onions, minced

2 tablespoons red pepper, minced

2 tablespoons celery, minced

1 1/2 teaspoons parsley, chopped

1 1/2 cups freshly grated Parmesan cheese

1 1/2 cups grated Mozzarella cheeseInstructions:

In a mixer, whip the cream cheese until soft but not airy

While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last

Refrigerate until ready to use

Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread and/or artisan crackers

Apricot Glazed Ham Recipe

Preparation time: 1 1/2 hours. Serves 15.

Ingredients:

One 5 pound old fashioned smoked, boneless ham (pit ham)

1 cup apricot nectar

1 cup apricot preserves

1/2 cup orange marmalade

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmegInstructions:

Pre-heat the oven to 325 degrees F

Place the ham and apricot nectar in your roasting pan

In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg

Spread the mixture over the surface of the ham and loosely cover the ham with foil

Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes

Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F

Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham

Basic Scalloped Potatoes

Preparation time: 20 minutes. Serves 8-10.

Ingredients:

1/2 cup butter, melted

8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)

2 medium onions, diced

2 cups heavy cream

Sea salt and freshly ground black pepper, to taste

Ground Allspice, optional

Fresh parsley, mincedInstructions:

Preheat oven to 325 degrees F

Grease a shallow baking pan with some melted butter

Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste

Place a second layer of sliced potatoes over the first layer

Repeat the layering process until all the potato slices are gone

Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice

Drizzle the remainder of the butter on top

Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown

Sprinkle parsley on top to serve

Fresh Green Bean Recipe

Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.

Ingredients:

1 pound green beans

Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)Instructions:

Wash beans thoroughly in clear, cold water and trim the ends

If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle

Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

Drain beans in a colander

Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter

Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked

Plate beans and serve

Dill Butter Recipe

Preparation time: 15 minutes. Makes enough for bean recipe above.

Ingredients:

1/4 pound soft butter

1 table spoon chopped or minced fresh dill

1/2 teaspoon minced fresh garlic

3/4 teaspoon lemon juiceInstructions:

Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)

Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends

Store in freezer until needed

Triple Chocolate And Vanilla Cheesecake

Favorite Restaurant Dessert Recipe For Home Cooks

Preparation time: 30 minutes. Serves 12.

Ingredients For Crust:

4 1/2 ounces Oreo cookie crumbs

1/2 ounce melted butterInstructions For Crust:

Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan

Spread the crumbs over the bottom and press down with your hands to firm it

Smooth the crust with the back of a spoon

Chill in the freezer while preparing the cheescakeIngredients For Cheesecake:

2 pounds softened cream cheese

1/3 cup flour

14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)

7 whole eggs

1 1/2 teaspoons vanilla

4 ounces chocolate chips, meltedInstructions For Triple Chocolate Cheesecake Recipe:

In a Kitchenaid mixer, beat the cream cheese on low and then beat until fluffy

On low speed, add the flour and mix well

Gradually add the Eagle Brand condensed milk, mixing until smooth

Add eggs and vanilla and mix well

Pour half of the batter into the prepared crust in the springform pan

Add the melted chocolate chips into the remaining batter and mix well

Pour the chocolate batter evenly oven the white layer in the springform pan

Bake in a pre-heated 325 degree F oven for about 40 minutes

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerateIngredients For Glaze:

4 ounces of chocolate chips

1/3 cup whipping cream (not whipped)Instructions For Glaze:

Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine

Cool slightly, pour over the cheesecake and refrigerate

Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

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White Chocolate Raspberry Cookie Recipe

The white chocolate raspberry cookie recipe combines the magical duo of white chocolate and raspberries. Truly out of this world! A great one for that special Valentine!

Ingredients

4 ounces white baking bars or white chocolate baking squares, chopped.

4 ounces white baking bars or white chocolate baking squares, melted

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 3/4 cups all-purpose flour

Topping:

1/2 cup seedless raspberry jam

3 ounces white baking bars or white chocolate baking squares

1/2 teaspoon shortening

Hardware

Large bowl

2 x 1-quart saucepan

Cookie sheets

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: Lightly grease a large cookie sheet.

Step 3: Coarsely chop 4 ounces of white baking bars; set aside.

Step 4: In a 1-quart saucepan, melt 4 ounces of white baking chocolate over low heat, stirring constantly; set aside to cool.

Step 5: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.

Step 6: Add sugar, baking soda, and salt. Beat until combined.

Step 7: Beat in eggs and melted baking bars until combined.

Step 8: Beat in as much flour as you can with mixer. Stir in remaining flour with spoon.

Step 9: Stir in chopped white chocolate baking bars.

Step 10: Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.

Step 11: Bake 7-9 minutes or until edges are lightly browned. Let cookie set for 1 minute before transferring to a cooling surface.

Topping:

Step 1 Just before serving, in a 1-quart saucepan melt jam over low heat. Spoon about 1/2 teaspoon of jam over each cookie.

Step 2: In another 1-quart saucepan, melt 3 ounces white baking chocolate squares and 1/2 teaspoon of shortening over low heat until smooth and creamy.

Step 3: Using the tines of a fork, drizzle white chocolate over cookies. Let stand until set.

Makes 48 cookies.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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No More Onion Tears

Over the years I have heard of a lot of remedies for preventing tears when cutting up onions. Many of these have been quite amusing; chew on a matchstick while cutting (must be wood), others sound as though they might work; run the onion under water for a few minutes before chopping and others sound just to weird to try at all; 'with your swimming goggles firmly in place light the incense, place it next to your chopping board and chop away'.

For me the solution was discovered not by taking old wives tales as fact but simply by trial and error. You see when I was much younger and starting out working in kitchens and I would be given kilos and kilos of onions to slice, dice, julienne and chop by the head chef. With my youthful ambition I would dive in and do exactly as he had asked, standing at one chopping board for hours on end cutting nothing but onions. I quite enjoyed these sorts of menial tasks that many of my colleagues despised. They saw them as boring and un-educational. I on the other hand saw them as a challenge and an opportunity to improve my knife skills. I would weigh the onions into equal weighted groups on each occasion and time myself to see if I was getting faster.

Occasionally I would get too focused on my time and Chef would walk past and compare the inconsistencies in my slices of julienne, he would say, "Hegeman, slow it down! This slice is 3 times the size of this one. I want them all to look like this one", as he pointed to one of my few perfect slices.

I would agree, "Yes Chef" and begrudgingly pick up my knife again and cut the remainder of the onions a lot slower.

I digress, but what I'm getting at here is that I would spend all this time working vigorously slicing, cutting and chopping onions and never give a second thought to tears.

However on my days off I would often knock up a meal at home and after cutting half an onion I was balling like a 1960's teenage girl at a Beatles concert. I wondered what I was doing different and I could see nothing I was doing different at home than at work. I had peeled the onions the same, I had the same plastic chopping board I was even using the same knife as at work, (I always took my tools home with me on my days off). I couldn't think why I would cry at home but not at work. Was there a sub-conscious part of me keeping my tears at bay for fear of tearing up in front of Chef and the other guys at work? I couldn't figure it out, but I was glad I never had much more than 1-2 onions to cut at home.

I later discovered it had nothing to do with what I was doing but what the kitchen itself was doing. You see at work there were 6 huge extractor fans across from me, there was also a big corridor running down to a huge receiving door behind me that was open to the fresh air. At home I had the windows in my apartment shut and the tiny overhead fan turned off. So the answer I discovered is basically ventilation. The next time you're cutting onions, simply make sure you have good circulation; air being drawn in and out of the kitchen. Try to face or be as near as possible to your exhaust fan and open some windows and doors to allow the air to flow.

If you do not have any windows near your kitchen or your stove does not have an overhead fan, try taking the chopping board out side, the fresh air should have the same effect of circulation and dilute the fumes before they get to you. I have been working in commercial kitchens for many years and this simple method has kept me from shedding one onion tear. So next time you need to chop some onions, leave the swimming goggles at the pool, the matchsticks in the drawer and simply turn the fan on and open a window. Happy chopping.

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Cream of Butternut Squash and Sweet Potato Soup

This hearty, creamy soup is just the ideal fall treat with fresh, crusty bread or fried pita on the side. It makes a wholesome, fresh, delicious and satisfying lunch or dinner meal. You will probably like it enough to serve it as an appetizer when you have guests over for dinner. It is fast, easy and healthy! You could also make it as a vegetarian recipe.
Enjoy! ~ :D

Type: Soup

Serve With: Fresh, crusty bread or fried pita.

Prep Time: 10 min

Yield: Should serve 4 people as appetizer, or 2 people for dinner

Ingredients:

1 medium Butternut squash

2 small Sweet potatoes

1 large Onion

3 cloves Garlic

1/2 tsp Freshly ground cracked black pepper

1/2 tsp Sea salt

1 1/2 tbsp Olive oil

1 cup Heavy cream

1 1/2 cups Chicken stock

1 tbsp Brown sugar

1/8 tsp Nutmeg - Freshly grated is preferred.

1/8 tsp Ginger - You may use 1/2 tsp if it is freshly minced/grated.

1/8 tsp Cayenne pepper

1 Cinnamon stick

Instructions:

1. Preheat oven to 375 F.

2. Peel butternut squash, sweet potatoes, and onion, and scoop out of the squash seeds with a large spoon. Chop into 1′ chunks. Sprinkle with sea salt, freshly cracked black pepper, freshly grated nutmeg, ground ginger, and cayenne pepper, and drizzle with olive oil.

3. Combine these ingredients in a small roasting pan or oven proof dish, and roast at 375 F for 15 min, then reduce temperature to 335 F, and continue to roast until fork tender (~ 55 min).

4. 10 min before finishing roasting, sprinkle brown sugar over vegetables.

5. Combine roasted vegetables, chicken stock, and butter in a large soup pot, and use a hand blender to blend it to the consistency you desire. Add heavy cream and stir.

* Tip: If you like chunks in your soup, blend it less. If you like it completely smooth, blend it completely.

* Tip: Use a standing blender if you don't have a hand blender.

6. Heat soup until it is the temperature you desire (~ 5-8 min) and drop a cinnamon stick in soup pot during this time.

7. Take out cinnamon stick, and season with sea salt & pepper to taste.

8. Garnish with dollop of sour cream or creme fraiche, a nasturtium flower and a cinnamon stick. Beautiful!!!

9. Serve with crusty bread or fried pitas, and Enjoy!

I hope you enjoy this recipe...

Eat Deliciously!

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Snacks for Beer

Men like beer - these are not just words, but a fact, proven by scientists! This love is laid in genes of majority of men - their receptors are not so susceptible to bitter taste. It turns out, it is useless to struggle with this habit. You just need a "right" snack and a good company for beer!

Stewed sauerkraut

- 1 kg of sauerkraut

- 100 g of dark honey

- 120 ml of dark beer

- bacon to your liking

Wash out sauerkraut, squeeze, mix with honey, pour with beer and put in an oven. Stew for 1,5-2 hours. If you wish, you may add slices of fried bacon.

The best garnish for smoked sausages and other dishes served up with beer.

Chicken wings

- 1 kg of chicken wings

- chicken broth brick (10 g)

- 100 ml of pungent chili sauce

- 20 g of soy sauce

- 50 g of vegetable oil

- 15 g of pungent ground red pepper, salt

- 5 chives of garlic (chop)

- 1 onion (cut)

1. Prepare chicken wings before cooking. Cut them in two with a keen knife, and cut off an upper part of a wing also.

2. Cook marinade: mix oil, pungent and soy sauces. Add onion and garlic to wings. Pour with marinade, salt, pepper, crumb a brick.

3. Pickle wings for no less than 8 hours, then deep-fry or bake in an oven on a strong fire. Serve with barbecue and blue-cheese sauces.
Blue cheese sauce: warm up 400 ml of cream (33% of fat), add 120 g of blue cheese, reduce fire and cook till complete dilution and of cheese and thickening.

Cheese snack for beer

For cheese balls with caraway and smoked food:

- 550 g of grated Gouda cheese

- caraway, salt to your liking

- 3 eggs and another one for liaison

- 40 g of flour and the same quantity for breading

- 300 g of smoked products, cut in small particles (pungent sausages, uncooked smoked ham, bacon)

- 120 g of bread-crumb

1. Cook balls. Mix cheese with eggs, caraway and smoked products, pour flour. Add some salt and mix in a blender.

2. Form balls of cheese mass. Pour flour, break an egg and pour breading: each one in a separate dish.

3. Roll balls firstly in flour, then dip in a broken egg, and at last roll in breading carefully.

For cheese rolls:

- 2 eggs, another one for liaison and one yolk to stick pita together

- 600 g of Gouda cheese

- 200 g of Feta cheese

- minced parsley

- thin pita

1. Cook filling for cheese rolls. Mix two kinds of cheese, add eggs and minced parsley.

2. Cut each layer of pita in 4 parts. Put filling from a long side of pita and wrap.

3. Smear an edge of a pita with beaten yolk and stick a roll up. Fry-deep balls and rolls. Serve.

Cheese balls and rolls are good for freezing. You will always have a tasty snack for beer.

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Stuffed Pork Chops Served with Cajun Red Beans and Rice

Stuffed Pork Chops served with Cajun Red Beans and Rice

Stuffing

1 Tbs Paprika

2 tsp Salt

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Dry Mustard

1 tsp Black Pepper

1 tsp White Pepper

1 tsp Thyme

1 tsp Basil

1 tsp Ground Nutmeg

4 Tbs Butter

1 Cup Green Bell Pepper, chopped

3 Cups Celery, chopped

4 Cups Onion, chopped

¾ Cup Fresh Parsley, chopped

6 Cups Corn, frozen or canned and drained

4 Cups Tomatoes, chopped

Thick Slice Pork Chops

Combine all ingredients except pork in a large bowl.

Using a sharp paring knife cut a one and a half inch deep slit length wise along the top of the tenderloin. Spoon the stuffing into the slit allowing any extra to spill out over the sides. Roast in a shallow pan at 325° for 25-30 minutes per pound or until it registers as well done on a meat thermometer.

Red Beans and Rice

1-16 ounce Bag of Dry Red Kidney Beans, or the equivalent of canned kidney beans

1 Cup Onion, chopped

1 Cup Celery, finely chopped

3 Cloves Garlic, minced

1lb sliced sausage

Cajun seasoning to taste

4 Cups Cooked White Rice

Rinse and soak the beans according to package directions. When soaked fill the pot with water according to package directions. Add onion, celery, garlic, and sausage and cover. Cook on high until boiling. Reduce heat and simmer for 3 hours.

When cooked mix with the white rice. Add Cajun seasoning to taste.

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Fine French Cuisine - How to Make Quiche Lorraine

Quiche Lorraine is a delicious combination of eggs, cream, bacon, and cheese in a pie crust. It can be served hot or cold and quiche is very easy to make. This quiche is ideal as a party appetizer because it makes great finger food. It is also good, filling fare for breakfast, lunch, dinner or a snack at any time.

The History of Quiche Lorraine

A quiche is an open pie, which is believed to be French in origin but is actually German. It was first made in Lothringen, a medieval kingdom in Germany. The French later renamed the town Lorraine. The word "quiche" derives from the German word for cake.

The first versions of Quiche Lorraine contained smoked bacon but no cheese. The original recipe also had a bread dough crust, rather than the puff pastry or short crust pastry crusts we use today.

The original quiche looked far more rustic than the modern ones. It was cooked in a cast iron pan and the edges were rough, rather than crimped. This quiche is very popular today in the south of France and either Gruyere or Emmental cheese is used. In the United States, this quiche usually contains cubed bacon but no onion.

Quiche gained a following in England in the 1940s and there are lots of varieties of quiche today. Popular ingredients include seafood, ham, chicken, broccoli, zucchini, onion, bacon, and bell peppers. Quiche Lorraine is the best known variety.

Recipe for Quiche Lorraine

This is a very simple recipe to follow and you can either make your own pie crust or use a store-bought one. Feel free to use half Swiss cheese and half Gruyere if you like, or use spinach instead of the onion. This classic French dish can be served for lunch or dinner, accompanied with green beans or a crisp, fresh salad. Some baby potatoes in butter would also be good. Serve the quiche warm from the oven or chilled.

What you will need:

9 inch pie crust
1 2/3 cups light cream
1 cup shredded Swiss cheese
1/4 teaspoon white sugar
4 beaten eggs
12 slices bacon
1/3 cup finely chopped onion
3/4 teaspoon salt
1/4 teaspoon black pepper

How to make it:

Preheat the oven to 425 degrees F. Fry the bacon until it is crisp, then drain it on paper towels and coarsely chop it. Saute the onion in the bacon grease for five minutes. Sprinkle the cheese, onion, and chopped bacon into the pie crust.

Whisk the cream, eggs, salt, pepper, and sugar together, then pour this mixture into the pie crust and bake for fifteen minutes. Turn the oven down to 300 degrees F and bake the quiche for another half an hour or until a knife inserted into it comes out clean. Let the quiche cool for ten minutes, then cut it into wedges and serve.

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HCG Diet Recipes That Get Results

One of my favorite things about the HCG diet experience is learning to appreciate good healthy foods and part of that is finding just the right recipes that work and are clear in their direction. After all, we need as much direction as we can get when on this diet especially when that direction is given by people who have made this work.

One of my favorite things to eat is soup regardless of the HCG diet or not. I love all kinds of it and could eat it at every meal. When I first got on the HCG diet I quickly wanted to learn if there were any soups out there I could eat and found that there were a few of them and I was scared to try them. I wasn't thinking very positively during this time but I thought I would go ahead and give them a try and I was glad I did.

I'm including 2 HCG recipes that can be found on our website but they deserve attention in an article:

French Onion Soup

Ingredients

1 Vidalia onion
1 cup beef broth
1tsp. garlic powder
1tsp. onion salt
1tsp. pepper
2 Melba toast

Directions

Slice onion with an apple slicer to make wedges and to open up the onion. Season the onion and place it on top of a foil sheet. Add 1⁄4 cup beef broth, and wrap it up tightly. Place in a baking dish and bake at 350 degrees for 1 hour. Make sure the onion is not too soft; you want it a little firm. Serve in a bowl with 2 cups of beef broth and 2 Melba toast. *Makes 1 vegetable serving*

The reason I love this so much is because it has lots of flavor. I love onions and I love garlic and this provided a ton of flavor for me that satisfied my taste and hunger levels while acting as a vegetable serving.

Green Onion Soup

Ingredients

10 green onions
2 cups vegetable broth
1-2 tsp. liquid aminos
1 tsp. parsley
4 drops or 1 packet Stevia
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. dill
1/2 tsp. thyme
1/8 tsp. cayenne or red pepper flakes
1/8 tsp. celery seed

Directions

Briefly steam the green onions until tender. Preheat saucepan over MED heat. Chop steamed green onions. In a saucepan, sauté the green onions in a small amount of vegetable broth for a couple of minutes. Add the parsley, Stevia, paprika, salt, dill, thyme, celery seed, and cayenne. Sauté 1-2 minutes more. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 minutes. Makes a great side dish on the hCG Diet. *Makes 2 vegetable servings*

The Green Onion Soup from the HCG diet recipes is another great great soup with a lot of flavor to it. I love strong flavors while on the hCG diet because you hear a lot of things about the 500 calorie a day protocol, but this wasn't a soup that felt like I was struggling to get through. I was very impressed. Don't be afraid to try out HCG diet recipes and find which ones you like and which one you don't. Experiment with what works for your body and then go with it. The experience of being on the hCG diet should be about learning and improving your habits and finding the right recipes goes along with that.

For more information about the HCG diet, visit http://www.hcgcompletediet.com

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Healthy Low-Calorie Chicken Parmesan Recipe

Since I've been losing weight, I've been experimenting with ways to create some of my favorite standard meals - most of which it turns out, were very, very fattening. My family has always been really big on Italian and Mexican foods, and those types of dishes are traditionally very, very high in both carbs and fat. With this healthy chicken Parmesan I tried to cut the fat - but also go really big on taste to make up for it.

Ingredients you'll need:

1/3 Vidalia Onion
10 baby or one large carrot shredded
1/2 large green pepper
5 cloves garlic
Italian seasonings
garlic powder
3 tbsp Xylitol
1 Jar Spaghetti sauce (I used Ragu roasted peppers and onion)
3 tbsp Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
2 large tomatoes or 6 Roma tomatoes
1 lb organic wheat pasta (I used Thin Spaghetti)
1/4 cup fresh grated parmesan cheese

I'm part Italian, but not enough so that I have to make my own sauce for hours and hours. I do however, like to make a hybrid half-homemade and half-jar tomato based sauce. You could just use premium sauce from the jar - but that just wouldn't be as good would it? I usually like to use up veggies in the fridge, and in this case I had a bowl of fresh tomatoes and a pepper from the garden that smelled especially good.

Start out by adding the olive oil to a large skillet/saucepan on the stove. Place your 4 chicken breasts in the pan and turn the heat on med-high. While this cooks, chop up your onion and pepper, and shred your carrot. By this time your chicken has cooked on one side 5-8 minutes, turn it over and add these veggies to your saucepan on top of the chicken. While that cooks, chop up your garlic cloves and set aside. Next Dice up your tomatoes. By the time you are done chopping the tomatoes it's time to turn your chicken again. Add the chopped tomatoes and garlic to the pan, stir everything up around the chicken the best you can. You can turn the heat down just slightly above medium now.

While that simmers uncovered, next I run the hot water and then fill a 4 quart pot halfway with hot water and place on the stove on low. I want the water to be just a minute away from boiling when I need it (pasta cooks quick). Now I add some italian seasonings and some garlic powder, and even some salt and ground pepper to the chicken and sauce base. I'll let this cook maybe 5 minutes more and then I add the entire jar of spaghetti sauce and the Xylitol and mix it up really good with the veggies in and around the chicken. You might have to pile the chicken up in either side of the pan twice to do this effectively. Then, cover your pan with a lid and simmer and medium low. The reason I use Xylitol sugar substitute is because it gives the sauce a slightly sweet taste and it balances out the garlic and enhances the natural sweetness of the carrots. Xylitol is good for you because it's a natural sugar substitue (found in vegetables), and it has no cooking aftertaste, it tastes exactly like sugar - with none of the calories. It doesn't affect blood sugar at all. You can get it at any health food store.

Now turn the water pan up to high and get it boiling, add the wheat pasta and boil for 6-8 minutes. About halfway through stir up your chicken and sauce mixture. Drain your pasta, and I usually drizzle with a bit of extra virgin olive oil to keep it from sticking, and also a bit of fresh ground pepper. Now you can turn off the chicken. Grab four plates, and distribute the pasta evenly. Place one chicken breast on each mound of pasta and sauceover the top and onto the noodles. Sprinkle your fresh ground parmesan cheese over each sauce covered chicken breast and serve!

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Grill Seasoning Tips - Home Made is Healthier Than Bottle, Make Your Own

You want to go barbecuing, therefore you start preparing. The list in your mind or on your paper should include the grill, the meat, the corn on the cob if you are in love with it, and of course the grill seasoning. Some people prefer to grill their meat after having added to it only pepper and salt as the flavor of grill seasoning mixtures takes the deliciousness of the barbecue away, they say. Others however, can not have a barbecue without the grill seasoning as, having gotten used to it, they consider the meat cooked without it tasteless.

Why Homemade Grill Seasoning Is Healthier than Bottle Seasoning

There is a great number of recipes for the grill seasoning, each to appeal to various types of people and each to go with a certain kind of meat. The shelves in supermarkets are full with bottles of seasonings and mixtures of spices and herbs, yet many people prefer to make their own grill seasoning at home. One reason for this is that these seasoning bottles contain a lot of unhealthy ingredients which, even though make the meat very tasty, should not get into our habit of regular buying. However, if you insist on buying grill seasoning, then checking for additives and unhealthy ingredients before going to the store would be a good recommendation. The next one would be to read the label, check what the main ingredients are and also avoid choosing from the cheapest of the products.

Grill Seasoning Recipe

In case you are interested in making your own grill seasoning, then you should know that it is so easy to prepare it yourself. All you need is to mix is:

1. Pepper
2. Salt
3. Onion
4. Garlic powder
5. Coriander
6. Red pepper flakes.

Recipes are all over the internet nowadays so it will be much cheaper for you to Google search than to buy recipe books. The recipe mentioned above is very simple and it very much resembles what you usually add to a nicely home made steak. Usually when making a steak at home, you want it to have the best of flavors. And of course you tend to add garlic and onion at least beside the salt and the pepper.

Storing Grill Seasoning

As for storing the grill seasoning, they recommend keeping the mixture of spices in an airtight container and in a place that is not very warm. In case you follow this tip, you will ensure that your grill mixture will preserve all its qualities for the next-to-come grill.

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Chop Chop Master Onion's Rap Showdown Entry

My entry for the Chop Chop Master Onion's Rap Showdown contest held by playstation.com to promote their new psp game Parappa the Rappa Wish me luck!!!!



http://www.youtube.com/watch?v=bhD7jqU9oCU&hl=en

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Indian Paneer Masala Recipe : Chopping Onion for Paneer Masala

Best way to chop onion for Paneer Masala for best cooking and even flavor; learn this and more, including tips and trick for preparation and spices in this free online cooking video about Indian food taught by an expert chef. Expert: Allen Diwan Contact: www.kashmiretterem.hu Bio: Allen Diwan is an expert in Indian cooking. He has opened a number of Indian restaurants in Budapest and regularly gives cooking classes in which he introduces the public to Indian spices. Filmmaker: Paul Volniansky



http://www.youtube.com/watch?v=1cXTyauUdDw&hl=en

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Vegetables to children and adults - The Phantom Sneak Attack of the Vegetables

Sneak vegetables into recipes. Shredded carrots and chopped mushrooms work great in spaghetti...or meatloaf...or hamburgers.

I have an adult brother-in-law who does not eat garlic, celery, onion or a whole bunch of other stuff except at my house. I just put everything in the blender and make it invisible. How can one make edible spaghetti without garlic, celery and onion?

Some people just won't eat vegetables. One of my nephews would live on cake if we would let him.

But I make meatballs that are full of vegetables that he eats.

I take 2 pounds of ground chuck and the chop up garlic, onion, celery, mushrooms, 1 cup of long cooking oatmeal, and shredded carrots until I have about the same amount as the meat. I add 2 eggs, salt, pepper, Worcestershire sauce and 1 tablespoon of finely chopped ginger. I make this mixture into meatballs (will make about 40) and cook on a cookie sheet in a 400 degree oven 20 to 25 Minutes.

He loves her and she eats as a snack.

My husband and I cooked a meal with 10 of these balls can do in a tomato stew. We serve with brown rice. We made them ready in the freezer for home made meals for busy days.

Sneak Attack, Part 2

But there are other ways to get their kids to eat vegetables. One of the best ways to serve the chopped vegetables and ham. One of the things that is really good that more nutrientsAnd 'when you are not cooking. Kitchen nutrients consumed.

I saw children eating a lot of things in this way do not eat any other way.

Part of it is color. Plates makes it attractive. I usually dip and cheese. And 'particularly attractive to children. I have often reached a record of this stuff on the holiday dinner, if time and raise children are too hungry to wait. It 'keeps them in front of Cranky.

Children are new shoots, which are very sensitiveSo adults are more sensitive palate. strong tasting and pungent vegetables to intensify with cooking. Broccoli or beets are much less strong and smelly when they are served raw.

And raw carrots are enjoying a taste of flowers. Kids really like them.

This could help adults who do not eat vegetables, too. A nice big salad, carrots, romaine lettuce, onions, tomatoes, cabbage and peppers is wonderful, with some roast chicken, vinegar and olive oil(Please keep these small. 1 tablespoon 90 calories). I usually include some whole wheat buns with this meal.

And this is a really good meal that is filling without a tree.

Think of the nutritional factor, too. Cooking destroys nutrients. Serve raw vegetables means you get more nutrients (vitamins and minerals).

All children and adults love to eat fruit. And is best served raw, too. canned vegetables lose many of their nutrients during theProcessing.

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How to Prepare a Lucknowi Omelet

Lucknow situated in Utter Pradesh is an old world city and one that is closely associated with nawabs and high class culture. The culinary delights of the nawabs is well known. They enjoyed regal and royal food. This particular dish draws its inspiration from the nawabs of Lucknow. Savor it as culinary delight from India. In fact it is an adaption of the popular fried eggs of the west.

Requirements

Two large farm eggs. Use the natural farm eggs in preference to the commercial eggs available.

Four table spoons of butter or cooking oil. I would prefer the latest soya bean oil as it is good for the heart and has less cholesterol

Two medium sized onions

Two green chilies

A teaspoon of grated cashew nuts and some raisins.

Salt and pepper.

You will need two shallow pans and if possible a double burner. Use one of the latest non stick cookware that is available.

Procedure.

Break the eggs in a shallow plate. Put two table spoons of the oil in the pan and heat on medium flame.

Chop the onions and chilies finely. Mix them with the cashew nuts and raisins and keep aside.

After the oil is heated put the eggs in the pan and fry them carefully. Insure that the yolk of the egg is not fried.

In a separate pan put the remaining butter/oil and fry the chopped onion, green chilies and cash nuts with raisin.

Once the onion is slightly brown shut the flame. Follow up by lifting up the pan and evenly spread the ingredients on the fried eggs. Use a wooden spatula for this purpose.Add salt and pepper to taste.You now have a Lucknowi omelet.

It is a simple dish and easy to prepare, especially if you are short on time. Eat the prepared dish with white or brown bread or parotha(Indian Bread). You will relish it. This is a dish for one person. If more persons are to be served follow up with any number of eggs and selected ingredients in the same proportion. Serve it as a snack or at breakfast.

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Dehydrated Onion - One Of The Most Widely Used Dehydrated Foods

When you first hear the term dehydrated onion, you would probably wonder, who in the world would want to use a dehydrated onion? For one thing, whenever an onion is required in a recipe, what you always do is take a fresh onion and chop away. This is also what your mother did, as well as your grandmother. There is nobody you know who uses dehydrated onions in cooking. Furthermore, you do not even know what a dehydrated onion looks like...or so you think.

Practically everybody has eaten something with dehydrated onion in it - maybe as often as everyday, for some people. Unless you are a vegetarian, I'm sure you have probably eaten a McDonald's hamburger at least once in your life. Tiny pieces of dehydrated onions are in this burger mix that America consumes by the millions each year.

Of course, chances are you have never seen what these dehydrated onions look like outside of the burger. And even if you do know what they look like, you probably would not want to eat it or use it in your cooking. They are not very aesthetically appealing, although they are a quite useful ingredient in many fast foods and instant foods.

Speaking of instant foods, dehydrated onions are very much in demand by manufacturers of instant soups. Dehydrated soups are very popular among young people today primarily because of their convenience.

Because of the large volume of instant soups that are produced each year, a large supply of dehydrated onions is also needed. Due to this demand, dehydrated onions are regularly imported from other countries like China and India.

Because of the compact nature of dehydrated onions, they are much more easily imported than the fresh varieties. Shipping of these vegetables is also more convenient and much cheaper.

Even if dehydrated onions are not generally used in home cooking, they are essential in other food industries, and they are sure to be around for a very long time.

Related : Flowering Tea

100's of Barbecue Recipes

This is an excellent e-Book that is a must for anyone who loves a barbecue. It contains 100s of mouth-watering recipes.

Resale rights are included!

You may sell this e-Book for profit.

Or simply buy it for yourself.

This E-Book contains various BBQ recipes including:-

Beer Barbecue Sauce
Honey Spiced BBQ Sauce
Watermelon Barbecue Sauce
Jack Daniel's Grilling Sauce
Tennessee BBQ Sauce
Molasses Orange Barbecue Sauce
Carolina BBQ Rub
Cajun Blackening Spices
Chilli Paste
Kansas City Rib Rub
Maple Barbecued Chicken
Cinnamon Honey Wings
Barbecued Orange Chicken
Grilled Key Lime Chicken
Apple Smoked Barbecue Ribs
Baby Back Ribs with Mustard Sauce
Grilled Leek and Sweet Pepper
Mediterranean Grilled Vegetables
Shrimp On The Barbie
Grilled Halibut with Oriental Sauce
Barbecued Chuck Roast
Bourbon Steak
Marinated Steak Kabobs

Here is a sample recipe from the BBQ e-book:

Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

This next recipe is not from the e-book, but it is a good recipe to share. It is from my Squidoo.com lens
MLM BBQ Nightmare!

Tropical Grilled Pork Chops

BBQ INGREDIENTS
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops

DIRECTIONS
With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.

Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.

To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.

Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.

Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Thanks To : Chop Onion Flowering Tea