Scrumptious Thanksgiving “Sweet Potato” Recipes!

Author: Chris D Gardner
During Thanksgiving it seems like it’s never complete if yams or sweet potatoes aren't included in your Thanksgiving dinner list. If you're not an American the tendency is you're not familiar about this crop. The sweet potato originally is from the South Americas. They're now being harvested in warmer places. They were brought to American shores during the time the migrant slaves settled in America. The sweet potatoes are different from your regular potatoes since they're actually used as filling in pies and this has been practiced in South America. Below are some sweet potato dishes that have always been a familiar sight during any Thanksgiving celebration. 1) Simple Baked Delicious Sweet Potato Very easy and fuss-free to do. Just simply wash your sweet potatoes clean. Next, stab the potato using a clean fork to make holes for steam to escape during cooking time. Wrap each potato with foil and bake inside your 325 deg. F oven for about 90 mins.. 2) Twice-Baked Sweet Potato Just bake your sweet potatoes (skins on) until they turn soft. After they have baked, slice them into half & scoop their flesh out and place inside a bowl. Mash your scooped out sweet potato flesh then add in brown sugar, any spice you want and butter. After mixing well, place your mashed up potatoes back in their flesh then cover them with some bread crumbs. Place inside your oven and bake again for 25 mins. or until the crumbs turn golden brown. 3) Sweet Potato with Marshmallows A lot of families usually feel that it isn't Thanksgiving when they don't have different kinds of sweet potato dishes especially the ones with the marshmallows in it. There are lots of variations of the sweet potato dish with mallows and also families sometimes have their very own traditional versions. A lot of the recipes includes sweet potatoes (canned), crushed pineapples, spices, vanilla & brown sugar. Combine all your ingredients and bake them inside an oven-proof baking pan. 4) Simply Delish Sweet Potato Casserole Finally, sweet potato casseroles usually are the biggest hit during Thanksgiving. This way of cooking often requires minimal effort on your part. Very easy to make. You will just need to mash up your already baked sweet potatoes then mix them well with other ingredients that your family would love. After they have mixed well, just place all your mashed up and flavored sweet potatoes on an oven-safe casserole and bake inside your oven. Hope you enjoyed the simple sweet potato recipes that we shared here and may your thanksgiving be really sumptuous!

During Thanksgiving it seems like it’s never complete if yams or sweet potatoes aren't included in your Thanksgiving dinner list. If you're not an American the tendency is you're not familiar about this crop.

The sweet potato originally is from the South Americas. They're now being harvested in warmer places. They were brought to American shores during the time the migrant slaves settled in America.

The sweet potatoes are different from your regular potatoes since they're actually used as filling in pies and this has been practiced in South America. Below are some sweet potato dishes that have always been a familiar sight during any Thanksgiving celebration.

1) Simple Baked Delicious Sweet Potato

Very easy and fuss-free to do. Just simply wash your sweet potatoes clean. Next, stab the potato using a clean fork to make holes for steam to escape during cooking time. Wrap each potato with foil and bake inside your 325 deg. F oven for about 90 mins..

2) Twice-Baked Sweet Potato

Just bake your sweet potatoes (skins on) until they turn soft. After they have baked, slice them into half & scoop their flesh out and place inside a bowl. Mash your scooped out sweet potato flesh then add in brown sugar, any spice you want and butter. After mixing well, place your mashed up potatoes back in their flesh then cover them with some bread crumbs. Place inside your oven and bake again for 25 mins. or until the crumbs turn golden brown.

3) Sweet Potato with Marshmallows

A lot of families usually feel that it isn't Thanksgiving when they don't have different kinds of sweet potato dishes especially the ones with the marshmallows in it. There are lots of variations of the sweet potato dish with mallows and also families sometimes have their very own traditional versions. A lot of the recipes includes sweet potatoes (canned), crushed pineapples, spices, vanilla & brown sugar. Combine all your ingredients and bake them inside an oven-proof baking pan.

4) Simply Delish Sweet Potato Casserole

Finally, sweet potato casseroles usually are the biggest hit during Thanksgiving. This way of cooking often requires minimal effort on your part. Very easy to make. You will just need to mash up your already baked sweet potatoes then mix them well with other ingredients that your family would love. After they have mixed well, just place all your mashed up and flavored sweet potatoes on an oven-safe casserole and bake inside your oven.

Hope you enjoyed the simple sweet potato recipes that we shared here and may your thanksgiving be really sumptuous!

About the Author:

Chris is a food fanatic! You can check out his very popular Thanksgiving
Recipes website where he shares some of his Best Thanksgiving Recipes and Easy Thanksgiving Recipes

Article Source: ArticlesBase.com - Scrumptious Thanksgiving “Sweet Potato” Recipes!

Coffee Mugs : Feel the Elegance

Author: Allen Franklin

Coffee Mugs: My Unexceptional Life Story And my first "coffee date"



My favored memory of a coffee mug was my "coffee date" with my high schooling crush, Each thing is so vivid how we were timidly seeming at each other, sometimes silent,some times addressed direct about All thing below the sunshine. How I cared for that date to be under the moon supporting wine glasses. But now I visualize to make that passage to the "evening dates" taking wine glasses one had to start with "day dates" with coffee mugs. Earlier you think I am giving in to the urge of gassing about my risky ventures and I miss the point wholly, let me come to some thing which also produced my date persistent and kept me preferred consequences to think about reserve endowments to give to my lady friends,The coffee was serviced in Fishs Eddy's coffee mugs which were so clever for the function, polka dots handled cups, which was white in color and sprinkled with many grateful colored dots. Its another story after we started going tight she set up for one of those Eddy Fish coffee mugs to be presented to her. And all the while she was with me she reaped a rich glean of several Eddy Fish coffee mugs out of me. Over the years I have become very choosy about my pick of coffee mugs. I have arrive to understand that your dainty of coffee mugs makes the coffee more delicious. My most admired coffee mug is apparent, yes you guessed it right! it is always the most lovely existence of Fishs Eddy's Polka dotted coffee cup. There are few coffee mugs, so thoughtfully fashioned by Fishs Eddys, so reserve to use while exercising office work. Some times I have personally felt that they add to the set up of caffein to raise your pore and denseness while doing work. few representatives of some of those coffee mugs are Memo Ruled Mug Cream 12oz , Memo Graph Paper Mug 12oz , Memo Notebook Mug 12 oz, Memo script Mug Green 12 oz. Then there are coffee mugs for different moods and occasions, Whenever I meet my fellows for an common chat my taste is for Eddy Fish's Mud Indigo. Alphabet Letter Y coffee mugs savor plume of range on the extended mahogany table during board encounters. My red hot aroused mood always has Mug Red as a continuous associate. My feminist admirer jane cant do with out her We Do Mug - Women, she is always indebted to Fishs Eddy for being so serious about women phratry. Kids often are determined savoring their milk in alphabet lettered coffee cups from A to Zee and are often very paramount about those coffee mugs. If you can wear your governmental affiliations on your sleeves then what is precluding you from making them on your cups. Yes! Fishs Eddy has got Republican and Democratic coffee mugs easy for you. Then there is so very liquid Fishs Eddy Signature Mug, your coffee mug collecting is broken with out this simple but lovely knockout. For those who love art, Fishs Eddy have Nudie Mug Green and Nudie Mug Yellow. I just have one petition why not produce an Obama coffee mug so that whenever I am amazed some where at work and in pressing need of some quick adrenal kick, i could seize that cup take a big gulping and yell Yes We Can!!!!!

About the Author:
The coffee mugs makes the coffee more delicious available at http://www.fishseddy.com

Article Source: ArticlesBase.com - Coffee Mugs : Feel the Elegance

Italian Food And Wine

Author: Fiona Muller

When you think of Italian food and wine you think of little tavernas in winding streets with tables outside and lots of families eating and drinking together. Food and wine in Italy is a celebration of the Italian lifestyle and its something that you can enjoy in your home in homage to the nation.

When you think of Italian food, you think of spaghetti Bolognese, other types of pasta and lots of olive oil. There are thousands of ristoranti (restaurants) throughout Italy – each with its own individuality and with special dishes and wines that are local to them. These are the most formal type of place to eat. These are best to visit when you are not in a hurry as they can be a bit more upmarket than others but are family-run. Here people like to take their time when eating so you need to have time to have a leisurely meal. A little less formal than a ristoranti are the trattoria and osteria, where local speciality food and wine are served. In addition to these more serious eating places there are panineria which is a sandwich bar, where a quick meal and a glass of wine can be had at any time of the day and of course the pizzeria.

Although everyone loves Italian food, figuring out what kind of meal to have and where to have it can be difficult. Italian cuisine varies from region to region but, in spite of regional differences, Italian food in general is often characterized as being flexible and innovative, in fact many dishes are built on the seasonal food that is available at the time.

When it comes to wine you often think of heavy Italian red wine. However wine in Italy is much more than the traditional Chianti.

Its climate, soil and very old traditions of viticulture make Italy a natural wine growing and drinking nation. Of course wine has been a seriously important part of Italian culture for many years and the variety of wines available reflect this. The wines are as personal as a name, are all very different in taste and colour and as much a part of Italian life as almost 3,000 years of tradition can make them. The Etruscans of North-Central Italy, who created one of the peninsula's earliest civilizations, left evidence of how to make wine. The Greeks who soon after established themselves in the South gave Italy the name Enotria (the land of wine). Wine growing has been part of the Italian way of life for centuries and it is in the cultivation of the grape where you will find most Italian farmers. Viticulture is as important as it ever was to the Italian culture and economy and because of this a large part of the population is engaged in the vine and wine industry.


But of course the Italian love of food and drink does not stop at wine. There are also aperitifs and liqueurs that are popular and even a great line in fizzy water!

About the Author:

Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. For more information visit Laithwaites.co.uk

Article Source: ArticlesBase.com - Italian Food And Wine

cooking with truffles

Truffles are hypogenous (underground) mushrooms that resemble stones and vary in size from a marble to a large ball. Few truffles are poisonous. However only a small number of truffles are considered to be delicacies by people throughout the world. Most truffles do not break the surface of the oil and instead must rely on animals to eat them and distribute their spores in order to grow more of their kind. To attract animals, truffles developed scents that grow stronger as they mature. Truffles grow 3 to 12 inches usually outside the roots of trees such as the oak, chestnut, and hazelnut and do not grow beyond the range of the branches. Truffle hunters or truffle farmers use trained pigs or dogs to locate the truffles that may be underground and ready to be taken carefully out. Truffles are not easy to cultivate and although farmers and scientists have managed through the last thirty years to improve the ability to grow truffles there is still not a full guarantee of growth. Truffles can take six or more years to mature before it can be seen if truffles are growing or not. When truffles are ready to harvest the process is very methodical, slow, and labor intensive. These facts about truffles make them one of the most expensive delicacies in the world.

After truffles are methodically harvested, truffles should be placed in paper bags with appropriate markings on the bag to differentiate the varieties that were harvested. This is especially important for truffle hunters to do because an expert will be needed to ensure they are edible.

Truffles can last for several days in a paper bag placed in a refrigerator. One should not place truffles in a plastic container because the lack of air from a sealed container is bad for them. A second way to keep truffles is to place them in a jar then in the freezer where they can last for several months. A third way truffles can be preserved is to put them in oil. However, if there is no pasteurization the shelf life of truffles at room temperature will be limited. A fourth way to store truffles is to put them in rice, but all the flavor of the truffles will be absorbed by the rice. The ideal way to use truffles is to consume them as soon as possible as fresh as possible.

When truffles are used in cooking they are generally eaten raw or are very lightly cooked because the flavor compounds of the truffle are highly unpredictable. Here are a few guidelines for using truffles in dishes.

First: The truffle should not to be used with other foods with strong flavors and overwhelming aromas. The flavors can clash so it is better to use truffles to flavor bland foods like pasta, rice, and potatoes.

Second: Fat is good for the truffle. Fat helps bring out the full flavor of the truffle, which is why they are paired with butter, cheese, and oils.

Third: One should maximize the flavor of the truffle by shaving, slivering, or slicing it. Anything more and the diner will not get the most taste from the truffle.

Fourth: Save the peel from a truffle. Do not throw away because the peel can add flavor to other recipes including sauces.

Fifth: If one has preserved truffles, they will not have the same flavor so if the is wish to enhance before preservation use Truffle oil or Concentrato or a Truffle Paste.

Sixth: Fresh truffles should be used within 3 days of purchase. Preserved truffles have a long shelf life if left unopened in the jar but once opened consume within a week.

Seventh: When using any truffle in a recipe one should be aware of the flavor it has before putting it with any food. Either trying the truffle first yourself or read about it beforehand to make the best use a truffle in a recipe.

The truffle is a world prize to those who farm it for profit, to the truffle hunters, to the people in the world market who sell it, and finally to those who cook with it. The truffle, although not fully tamed, has dazzled appetites and continues to grow in stature. It may take a lot to get a truffle to grow and come to harvest but the taste, aroma, and pleasure the truffle can bring to the taste buds is well worth it.


About the Author:
I am an internet marketer. I have done http://www.thegourmettruffle.com to introduce the truffle to whose who may not know about it or who know very little about the truffle. It is a unique and interesting gourmet food with an appeal around the world.

jello cantaloupe

Here is something to try. One half of a cantaloupe, fill the center with red jello.
When cooled, put some cool whip generously on top of the jello. Just to top
it off, put a maraschino cherry on top. One cantaloupe makes two servings.
This is a good way to start a diet. Use low calorie cool whip. It's good !!!

Things You Didn'T Know About Coffee

Author: Fenton Wayne
Odd and interesting stuff about coffee. Botanically speaking coffee beans are not really beans at all, but berries. Contrary to popular belief, darkly roasted coffees contain less caffeine than lightly roasted blends. Caffeine is burnt off during the roasting process, so consequently the longer roasted dark blends have less caffeine. It takes between 4000-5000 coffee cherries to produce a single kilogram of freshly roasted coffee. Coffee is grown in over 50 countries of the world but is not grown anywhere on the mainland United States. Coffee is one of the most heavily traded products in the world, second only to oil. A coffee tree has a life expectancy of 70 years and it takes five years for a coffee tree to reach maturity. In Turkey, husbands were once required during their wedding vows to promise always to provide their wives with coffee and failure to do so could be used as grounds for divorce. Ludwig van Beethoven loved coffee and it is said that he used to insist that precisely 60 coffee beans were used to produce each cup of beverage he consumed. When serving coffee to guests, it is the local custom that the oldest person sitting around the table is served first in Turkey and Greece. Rather unusually, the terms 'supremo' and 'excelso' are used to indicate the large physical size of the coffee bean and not its quality as one might expect. The first commercial coffee house was opened in Damascus in Syria as long ago as 1530. 'Tipping' originated in the coffee houses of old London Town. Boxes labelled "To Insure Promptness" were displayed in certain locations where patrons were encouraged insert cash to obtain a quicker service. The resulting acronym TIP has stuck ever since. Caffeine only affects the body up to a certain point. This level depends upon the individual. After a certain number of cups of coffee have been drunk (typically 4 in quick succession), consuming further cups will provide no further stimulation as the rest is not absorbed. Coffee is the most popular beverage in the world apart from water and has been consumed for over a thousand years. Soluble instant coffee was invented in 1906 by an Englishman, living in Guatemala who later moved to the USA. Interestingly his name was George Washington. People from different parts of the world traditionally add different ingredients to enjoy their favourite drink. The Ethiopians add a pinch of salt, Moroccans' add peppercorns, while the Mexicans add cinnamon. Drinkers in the Middle East enjoy the addition of cardamom and spices, whilst Austrians add whipped cream. Egyptian coffee drinkers like it strong and dark and rarely add cream or sugar.

About the Author:

Find out much more about coffee and coffee machines at our newly opened Coffee School

Article Source: http://www.articlesbase.com/home-and-family-articles/things-you-didnt-know-about-coffee-799632.html

Varieties Of Mixtures For Bread

Author: Justin Skinner

BATTERS AND DOUGHS.--The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary if good results in the making of such breads are desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small proportion of flour producing a batter and a large proportion, a dough. It will be well to note, however, that some kinds of flour thicken a mixture much more readily than do others. Experience in the handling of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the difference in flour, but the person who lacks a knowledge of COOKING, or has had very little experience in the handling of foods, must know the general proportions that are correct under most circumstances. The names of the mixtures that the ingredients produce are thin batter, thick batter, soft dough, and stiff dough.

A THIN BATTER is one in which the general proportion of liquid and flour is 1 measure of flour to 1 measure of liquid. Such a batter, when poured, immediately seeks its own level and has the consistency of thin cream. The most common examples of thin batters are popovers and griddle cakes.

A THICK BATTER, which is known as a drop, or muffin, batter, is one that is made of 2 measures of flour and 1 measure of liquid. A batter of this kind may be poured, but it will not immediately seek its own level. Muffins, gems, puddings, and cakes are made of thick batters.

A SOFT DOUGH is one whose proportions are 3 measures of flour and 1 measure of liquid. A dough of this kind will stand up alone--that is, without support at the sides--and has more of the properties of a solid than of a liquid. Baking-powder biscuits, tea rolls, and certain kinds of cake are made of this form of dough.

A STIFF DOUGH is made of 4 measures of flour and 1 measure of liquid. Such a dough will not cling to the mixing bowl, can be handled with the hands, and will not stick when rolled out on a board. Pie crust, hard cookies, and beaten biscuit are made of such dough.

APPLYING KNOWLEDGE OF GENERAL PROPORTIONS. While the general proportions just mentioned remain the same in the majority of cases, they vary somewhat when ingredients other than liquid and flour are added. Shortening and eggs in particular change the quantity of liquid required, less liquid being necessary when these ingredients are used. To get the best results from a new recipe, it is always advisable upon reading the recipe to notice the proportions that are given and then to try to judge whether they bear a close enough resemblance to the general proportions to make a successful dish. For instance, if a griddle-cake recipe calls for 3 cupfuls of flour and 1 cupful of liquid, the cook who understands what the general proportions for such a batter ought to be would know immediately that the recipe calls for too much flour. Likewise, she would know that a recipe for baking-powder biscuits that calls for 2 cupfuls of flour and 1 cupful of liquid would make a dough that would be too soft to handle. Besides enabling a woman to judge a recipe, a knowledge of the correct proportions for things of this kind makes it possible for her to combine the ingredients for a certain recipe without resorting to a cook article, or, in other words, to originate a recipe. Because of the importance of such an understanding, attention should always be given to details that will assist in obtaining a thorough knowledge of this matter.

About the Author:

For tips on benefits of onions and why do onions make you cry, visit the Fruits And Vegetables website.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/varieties-of-mixtures-for-bread-799775.html

The Versatility of Frozen Fish

Author: Andrew Burt

Fish is probably the most versatile of all frozen foods. It provides a great source of protein, is low in calories and many varieties contain essential minerals and Omega 3 oil. It is also a very economical way to buy fish as there is no wastage. Brought frozen very little pre-cooking preparation is required.



Health:



People today are more health conscious than ever before. The health benefits of fish make it an excellent food source for children and adults alike. As white fish is easy to digest it is ideal for older people and those recovering from illness. While some people do have an allergic reaction to seafood, few have a reaction to all varieties of fish.



Fish such as sardines, mackerel, tuna, salmon, sea bass are an excellent source of Omega 3 oil. This fish oil can help reduce cholesterol, reduce the risk of heart disease as well as having a beneficial effect in treating anxiety and depression. Recent studies have shown that children who have Omega 3 oil incorporated into their diet on a regular basis are able to concentrate for longer periods of time. Omega 3 is also used to help children with Attention Deficit Hyperactivity Disorder-ADHD.



Fish has very few calories-making it ideal for those on a diet, especially when steamed, baked or grilled. When oven baked or steamed many types of fish have little salt, no sugar or saturated fats. Fish which is frozen retains all the nutritional values of fresh fish when it is cooked following the manufacture's guidelines.



Convenience:



Fish which has been prepared and frozen is the ideal convenience food. The quick freezing techniques used by reputable companies produce small ice crystals which does not impair the flavour, texture or taste of the fish. Buying fish which has been frozen can be cooked straight from the freezer in a relatively short time, making it a perfect meal for people who lead busy lifestyles.



One of the great advantages of buying fish which has been pre-packaged and frozen is that there is no fiddly preparation. Having to fillet, de-scale and de-bone fresh fish can be tricky, time consuming and very off putting for many people. Pre-pared fish is the perfect solution for incorporating fish into a diet without any fuss. Some manufacture companies also include complete meals in their frozen ranges making them some of the most nutritious read-meals available.



Economy:



Fish is the ideal economy food when it has been frozen. There is no wastage, you simply remove the amount you need from the freezer. As fish cooks quickly, compared with many cuts of meat, it can be a cost effective way to save on fuel. With the continuing advances in souring and catching fish, all varieties are available throughout the year if they are frozen and the cost remains stable.



Choose frozen fish from reputable manufactures to ensure you are buying high quality fish which does not incorporate fillers or bulking ingredients. This way you can enjoy the convenience, health benefits and taste of one of the greatest sources of protein with confidence.

About the Author:
Youngs Sea Food offer a wide range of frozen fish.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/the-versatility-of-frozen-fish-784728.html

Delicious Tuna Recipes

Author: Andrew Burt

Tuna fish are a nutrient rich source of food. They are packed full of high quality protein and are rich in minerals such as selenium, magnesium and potassium. They also contain vitamins B1 and B6 and most importantly essential Omega 3 fatty acids.



Essential fatty acids are called Essential because the body cannot make these on their own. Essential fatty acids need to be included and introduced into a healthy diet through eating foods which are rich in these such as tuna.



Tuna is one of the worlds best loved fish. Although canned tuna is delicious and nutritious, if you have never eaten fresh tuna you have been missing out on a pure culinary delight. Fresh tuna retains more of the beneficial Omega 3 than canned tuna.



Selected tuna steaks purchased from reputable companies who source their fish in a sustainable method and respect other aquatic life. To ensure you are buying the highest quality tuna steaks buy from a company who has been working in the fish industry for many years, in other words those who have built their business reputation on only sourcing, catching and selling the highest quality tuna.



If you have never tried tuna without the use of a can opener then the chances are you will not know how to prepare or cook tuna. Fresh tuna is available as either steaks, fillets or chunks. Choosing tuna steaks which have been pre-prepared provides a quick and easy way to enjoy this nutritious food without any fuss or bother.



Ideas for different cooking methods can be found in modern cookery books or online. The online option provides the opportunity to view pod casts and follow the step by step instructions. For some this new visual and audio innovation of learning how to cook a variety of different foods from around the world has provided them with the confidence to experiment and try new delicious recipes.



Tuna steaks and fillets are usually pan fried, grilled or griddled. They are also very tasty when cooked on a barbeque. Tuna chunks are great for making curries and casseroles. The only form of cooking which is not recommended for tuna is baking as this dries out the flesh.



Making a traditional French salad nicoise, a combination of tuna, black olives and green beans, has been a firm favourite for many years. Typically canned tuna is used, however seared tuna steaks are becoming an increasingly fashionable alternative. Tuna steak salads are great for those trying to lose weight, or those who just enjoy the beautiful taste of tuna. As tuna is low in calories, especially fresh tuna, it is the ideal diet food. The firm meaty texture of tuna provides a substantial and nutritious health food for all the family.



Search online for some mouth watering tuna recipes. You will be amazed at the wide variety of supper, lunch and dinner recipes available. Many of the online recipes have been specifically designed by master chefs to bring you tasty tuna dishes in the most fashionable and healthy ways. Bring the health benefits of tuna steaks to your dining table and enjoy the delicious taste of this amazing fish.

About the Author:
Youngs Sea Food offer a variety of

Article Source: http://www.articlesbase.com/food-and-beverage-articles/delicious-tuna-recipes-784415.html

Tasty Fast Fish Recipes

Author: Andrew Burt

Fish is one of the most versatile foods. It can be cooked and prepared in a wide variety of different ways, tasting equally fantastic on its own or combined with other ingredients. One of the greatest advantages of cooking fish is the speed in which nutritious meals can be prepared. Fish requires very little cooking time which ever cooking method is used.



Supper dishes comprising of pan fried langoustine can be prepared and cooked within ten minutes. Fresh fast food at its very best. A wide range of other fish dishes can easily be cooked and ready to eat in twenty minutes.



The days of fish only being covered with batter, deep fried and served with chips or served to children in the form of fish fingers remains popular, however, fast to prepare and easy to cook a wide range of equally delicious but healthier options are widely available.



The introduction of cuisine from around the world provides varied and unusual ways to use fish as part of a sumptuous dinner or as a fast and nutritious family meal. From gourmet dishes with exotic fish as the main ingredient to sardines which are simply grilled, fish offers a wide and varied ways to be cooked. You do not have to be a skilled chef to create wonderful fish dishes.



The importance of using fish as part of a healthy diet is regularly reinforced by nutritional experts and dieticians. Fish is a great source of Omega 3 which is necessary to help reduce the risk of heart disease and help lower cholesterol. Studies have shown that Omega 3 can also be used to help treat depression and anxiety as well as a whole host of other medical conditions. In the past people found the benefits of taking cod liver oil syrup to help prevent colds and ease the pain and inflammation of arthritis. Nowadays, with Omega 3 rich fish available throughout the year the use of cod liver oil syrup is declining among those who eat fish on a regular basis. Dieticians and nutritionists recommend that fish should be eaten twice a week as part of a healthy diet, as long as it is not always served as battered deep fried traditional style fish and chips!




As fish has very few calories when baked or steamed it an ideal food to help weight loss. The natural goodness of fish and the ease in which it can be cooked provides the ideal protein source for people on a diet. Dishes such as pan fried sea bass cooked with chilli soy beans is just one of many delicious fish recipes that can be cooked and prepared within twenty minutes. The mouth, watering combination of sea bass with chilli, served with Pak Choy brings a taste of the Orient to a supper table in no time at all. Treat the taste buds of your family to beautiful fish dishes from around the world by using fish recipes which have been specially designed to make cooking and eating fish a real pleasure. Fish is a great way to bring variety into the diet in a very healthy way.

About the Author:
Youngs Sea

Do You Have Great Recipes?

Author: Ritu Sharma

Sometimes it seems like cooking is just too difficult to do on a daily basis, but food processors take a lot of the hassle out. If you don’t have a food processor, I highly recommend that you get one. In fact, go out and buy one right now! I use my food processor everyday, keeping it on my kitchen counter for fast use. Why? Because I have so many great recipes! Here is my top 10 favorite food processor recipes guaranteed to make you love your food processor.

1. You can make your own peanut butter or any other nut butter that you like in your processor. Cashews make wonderful nut butter too.

2. Speaking of peanut butter, peanut butter cookies are the easiest recipe in the world: 1 cup sugar, 1 egg, 1 cup peanut butter, and a teaspoon of vanilla if desired.
For more details go to: www.cooking-groundbeef.com Toss them into your processor; give it a whirl for a few seconds until well mixed. Scoop out a tablespoon of dough and scrap it on the side of the bowl to even the spoon, drop onto a cookie sheet and smash it down with a fork to make the cross hatch design. Bake at 350 degrees for 7 to 9 minutes and you have fabulous, gluten free peanut butter cookies.

3. Make steak sandwiches by chilling, but not freezing, leftover steak in the freezer until firm but not frozen. Slice with your processor and then add to a skillet in which you have been sautéing bell peppers and onions. Put it all on a sandwich bun, top with jack cheese, and enjoy. I know, who has leftover steak? Plan for this and throw an extra steak or two on the grill next time.

4. Specialty butters are definitely a favorite of mine. In fact, I get ideas from many restaurants, constantly seeking new flavors to spread across bread. Armed with my food processor, making specialty butter has never been so easy. My favorite is basil-garlic butter. By processing a stick of butter with a couple cloves of garlic, I can then add some crushed basil leaves and let it sit in the fridge for a week or so in an air-tight container. Then, it’s French bread and wine for dinner. Sometimes I even use it on grilled cheese with mozzarella, sliced tomatoes, and bacon. So delicious!

5. For fresh lemon sherbet, mix equal amounts sugar, milk, and half-and-half with freshly grated lemon rind and some lemon juice.
For help visit: www.cat-head-biscuit.com then pours into a pan and freezes it, covering it for at least two hours. After frozen, use your food processor to blend it until smooth. Four hours in the freezer later, you have a wonderful dessert to go with anything you can cook up!

6. Another great idea is to take blackberries and sugar, blending them with your food processor until they’re smooth. Then, pour the mixture through a strainer into a pan and stir in some buttermilk. When frozen, break into chucks and beat with an electric mixer until smooth again, and then pour it back into a pan and cover it until firm. This is a great way to make a cold, berry concoction that the whole family will love, especially on hot summer days. And you can substitute blueberries or raspberries as well.

About the Author:

www.delicious-sandwich-recipes.com



www.chow-chows-secrets.com

Article Source: http://www.articlesbase.com/recipes-articles/do-you-have-great-recipes-767164.html

Salmonella in our Food

Author: mike

It is becoming all too common of an event; salmonella is making its way into our foods and the FDA doesn’t seem to be able to get a handle on the problem. If it’s not tainted meat, it’s packaged lettuce or spinach that’s bringing this danger into our homes, our lives. There was the jalapeño scare that affected many prepackaged peppers, and not so long ago the big scare was tomatoes. The areas within the food industry it affected were astronomical; from the local grocery stores, to restaurants and fast-food joints. If that wasn’t bad enough, the latest scare may even top that one; tainted peanut butter. This has affected many prepackaged and processed foods, going way beyond the simple jar of peanut butter.

So what does this tell us about the current state of our food Industry and those who govern it? It tells me that it’s become such a profit driven money hungry business that safety and quality are less important as the bottom line, and with pockets this deep unsanitary practices and working conditions are somehow “overlooked” by those who are supposed to be there to protect us. Since it could take years, if at all, for such a broken system to right itself, we must see this as a wakeup call and rethink the way we eat. We have let our busy on-the-go lifestyles govern the way we eat for far too long, depending on manufactures to do all the meal preparations (premixed, precooked, premade) which allows the average person to know nothing more than how to operate a microwave. It’s time to get back to the simplicity of food, and leave behind what food manufactures are trying to pass as such.

Throughout all of the salmonella outbreaks I’ve mentioned, I have been able steer clear of the hazards without having to change my buying and eating habits. This is because my diet consists of mostly organic whole foods and minimally processed foods. The less number of processes food goes through, the less number of times it is touched by man or machine, and limiting this handling limits the chance of contamination; not to mention yields a food much higher in nutrients (which is commonly lost during processing and later added back in as in the form of synthetic vitamins and minerals). Instead of packaged produce, look for the fresh organic variety; local health food stores or farms can be a great place to purchase these, and your support will go locally instead of to the already deep pockets of large corporations. Instead of highly processed foods, look for organic minimally processed foods. Take the current peanut butter scare; I purchase freshly ground organic peanuts. That means there is nothing in the peanut butter other than, well, peanuts…fresh organic minimally processed peanuts.

Now compare that to the ingredients of a typical jar of peanut butter from a popular brand:

* “Made from Roasted Peanuts and Sugar, Contains 2% or Less of Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed and Soybean), Mono- and Diglycerides, Salt”

In deciphering this you can see they have sugar listed twice (once as sugar and again as “molasses”), and fat listed twice (once as “mono- and diglycerides” and again as “Fully Hydrogenated Vegetable Oils “), both of which require a lot of processing; not to mention, neither of which are helping the obesity problem in this country. All of this added to increase the shelf life, but at what cost to your health?

Maybe people would be less likely to buy highly processed foods if the labels listed in detail these processes instead of their “pseudo names”. What if instead of “Hydrogenated Vegetable Oils”, the label read, “Hydrogenation is a high tech process. Vegetable seeds are cleaned and bleached to remove all color, taste, smells and impurities. The liquid vegetable oil is then heated to high temperatures and a catalyst (commonly nickel, but could be palladium, platinum or rhodium) is added. Hydrogen is bubbled through the liquid. The mixture is then filtered to remove the metal, leaving hydrogenated vegetable oil. Water, whey, salt, vitamins, colorings, flavorings and emulsifiers may then be added to produce hydrogenated margarine.”; or instead of “mono-glycerides and di-glycerides” the label read “The MGs and DGs added are usually by-products of fats and oils processing such as partial hydrogenation and various forms of extraction and interesterification processes.”

It’s time to simplify what we eat, down to the basic organic ingredients, and leave behind all of the processes found in highly processed foods!

About the Author:

http://www.cookingallergyfree.blogspot.com



Living with allergies can be difficult, some harder than others. Being allergic to both soy and dairy, I know this first hand. So with the hopes of educating others, I have created a very informative blog with a focus on living soy and dairy free, while maintaining a healthy diet. My belief in natural healing and natural cures is the driving force behind my desire to be as healthy as I can be...body and mind.

Article Source: http://www.articlesbase.com/nutrition-articles/salmonella-in-our-food-762598.html

How to Make Easy Lemon Meringue Pie

Author: Vincent Platania

Easy lemon meringue pie is a great way to make an impressive looking and tasting dessert without a lot of fuss. Regular lemon meringue pie takes a lot of effort but there are a few shortcuts you can take in order to make an easy lemon meringue pie that tastes as good as one from scratch.

The first step in easy lemon meringue pie is the crust. If you’re in a really big hurry, you can use a pre-made refrigerated crust. If you have a little extra time, use one half of a box of graham crackers (one package) and a stick of butter. Let the butter soften at room temperature, and crush the graham crackers until they’re fairly fine. Mix the two and spread over the bottom of your pie pan and bake for 10 minutes at 350 degrees. This is a delicious pie crust that will make your easy lemon meringue pie taste even better.

The next step in making easy lemon meringue pie is to prepare a lemon pudding mix according to the package instructions. Choose one like Rawleigh’s Lemon Dessert Mix that’s smooth and creamy and mix it carefully so it doesn’t taste powdery and no one will be able to tell the difference between this and lemon filling made from scratch.

Pour the dessert mix into the pie crust and add some lemon zest for a little extra flavor. The final step in making easy lemon meringue pie before baking is to create the meringue. There are no shortcuts for this step, but don’t let it intimidate you. Take three egg whites and ¼ a teaspoon of cream of tartar and beat with an electric mixer until the mixture is foamy. Add 6 tablespoons full of sugar a little at a time and beat the mixture until stiff peaks form in it.

Spoon the meringue on top of the pie filling and make sure the edges are completely covered, otherwise the inside of the pie will get soggy. Bake at 350 degrees for about 15 minutes; when the meringue starts to brown slightly your easy lemon meringue pie is almost done. Finally, let it cool for at least three hours before serving. This easy lemon meringue pie is a real crowd pleaser that will earn you the same street cred as a chef as if you’d made it from scratch.

About the Author:

Rawleigh Products was founded in the late 1800s to create a line of "Good Health Products" that possessed both strength and quality. Visit http://www.rawleigh-products.com or Call # 1-800-992-1089

Article Source: http://www.articlesbase.com/recipes-articles/how-to-make-easy-lemon-meringue-pie-762628.html

Caramel Streusel Topped Apple Pie With Flaky Pie Crust

Author: Linda Wilson

There may be nothing more American than apple pie but you just haven't had apple pie until you've tried this Caramel Streusel Topped Apple Pie. If you love caramel apples, you just have to try this pie! We have also included a recipe for a flaky crust that is easy and stays flaky. Yes, you, too, can make a good flaky pie crust. Don't let the long name of this delicious pie put you off--it is not hard to make, in fact it is easy.

FLAKY PIE CRUST:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup solid vegetable shortening
4 to 6 tbsp ice water

Combine flour and salt in a large bowl. Cut in shortening with a pastry blender or two butter knives. Add ice water, tossing with a fork, until mixture comes together; form into a bowl. On a floured surface, roll dough into a 13-inch circle. Place in a 9-inch glass pie plate. Trim the overhang to 1-inch and fold under. Flute the edge. Use with the following pie.

CARAMEL STREUSEL TOPPING:
9 tbsp butter or margarine
1 1/2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 cup toffee bits

APPLE FILLING:
6 or 7 Golden Delicious apples
3/4 cup toffee bits
1/3 cup sugar
1 tbsp cornstarch
1/8 tsp salt
2 tbsp butter or margarine

Preheat oven to 400 degrees. To make the topping combine butter, flour, sugar, and toffee bits. Form mixture into two balls; refrigerate.

Filling: Cut each of the apples into quarters. Peel and core each quarter, then cut each in half. Toss the apples with the toffee chips, sugar, cornstarch, and salt. Spoon the mixture into the crust. Dot with the butter. Remove the topping from the refrigerator and break into pieces over the apples. Bake for 20 minutes. Loosely cover pie with a tent of foil with a quarter-sized hole in the center to allow steam to escape. Bake for 1 hour or until bubbly and crust is golden at 400 degrees.

Enjoy!

About the Author:

For more Sweet Treats visit
href="http://ladybugssweettreats.blogspot.com">http://ladybugssweettreats.blogspot.com

Article Source: http://www.articlesbase.com/desserts-articles/caramel-streusel-topped-apple-pie-with-flaky-pie-crust-750043.html

Old Fashioned Recipes Are Still The Best Cooking Medium

By: Eddie Yak

It seems like every day offers up a new medium online or on television for recipe lovers. On cable, channels dedicated to cooking have cropped up, and individual programs offer in-depth look at specific types of cooking, cuisine and recipes. And on the Internet, there are even more resources for new and old-fashioned favorite recipes, as well as forums and communities that let you search and share recipes with other amateur cooks.
There are more resources than ever available to recipe lovers everywhere, and new recipes that no one has ever heard of are invented every day. Yet even in the face of all of the new recipes and cooking styles, good old-fashioned recipes still remain the number one favorite of Americans as well as people in other countries, as well. While our cooking tools, implements and ingredients have changed dramatically over the last century (think of the microwave and fat-free ingredients, for instance), the favorite recipes are still those that were cooked up well over a century ago.
Old-fashioned favorite traditional meals still make up the majority of the meals that are cooked for families across the United States and other nations around the world. While the way we cook may have changed, the food that we eat really hasn't. Although it may be presented in different ways, the old-fashioned favorites are still showing up in recipes just as frequently as they were a century ago. And can you really blame anyone for enjoying old-fashioned cooking and recipes more than the new-age, bland, strange food that is served up in some new restaurants?
The best-tasting recipes are the ones that our grandmothers and great-grandmothers treated their families to many years ago, and some people count family recipes as their most prized possessions. They commit these family recipes to memory and pass them on to their children as heirlooms that are to be treated with reverence and respect. In fact, even suggesting a small change to grandma's traditional recipe is enough to anger some of today's cooks in their own home kitchens. But wait: what about new fat-free and healthy eating crazes that have captured much of the nation?
For some, it is heresy to transform traditional family recipes into fat-free or healthy versions, but luckily it is still indeed possible to create those traditional recipes while using healthier ingredients. Thankfully, many new healthy ingredients taste much the same as our traditional less healthy counterparts, so most people won't notice much of a difference. But just to be safe, it is probably better not to mention to the most traditional diners that you went out of your way to make their meal a little healthy. Let them eat and enjoy, and the healthiness of your traditional recipe can be your own secret!


Article Source: http://www.freeforallarticles.com


Aaron Cherry is a big time chef.

Your best standby on the food front: delicious pasta salad.

Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?

You have four options:

Don’t go, and miss out on a really fun time. Show up empty-handed and explain red-faced that you forgot. Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve done this. It’s expensive but it works.

If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe.”

Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.

Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.


Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb that entire good oily flavor.

Look around your kitchen to see if you have any of the following ingredients:

Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives

Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.

If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.

The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!


About The Author-- Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to recipes, cuisines, cookery tips, do please browse for more information at our websites. http://www.infozabout.com http://www.recipes.infozabout.com

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Baking Thoughts for Summer Foods

Summer is a great time of year for baking. The natural response to the warmer weather would be to enjoy the outdoors rather than baking in your kitchen, but it is quite the opposite. Although you are working in the heat of the oven, the snacks you can create are enough to cool you off while enjoying the process of creating deserts yourself. The countless flavors that are fitting for the summer atmosphere will make you forget about the heat in the kitchen. Many baked goods also do well when served cold or frozen, making them perfect to help you cope with and enjoy the summer.

When it comes to baking in the summer, fruit is often the centerpiece. Strawberries, mangoes, limes and a wide variety of melons are commonplace. Homemade cream mixed with berries also finds its way into many summertime desserts. Muffins and pastries with exotic fruit flavors also stand out this time of year. Then there are the cakes. From decadent to fun, there is an abundance of variety available when it comes to summertime cakes.

Using fruit for baking is wildly popular in the summer. The sweet juicy flavors refresh the palate and provide a wonderful touch to recipes that fit the warm weather. Making jam is also popular in the summer. Taking your favorite fruits and turning them into jams and preserves is not only delicious, but also relatively easy. It is a baking activity fit for the entire family. If you really want to make the activity outstanding, bake your own bread to go along with the jam. You can even bake the bread over a fire when you are out camping for a perfect culinary adventure. Pies are also a popular use for sweet, summertime fruits. If a classic pie does not quite fit your style, you can use piecrusts, cookie dough or even basic pizza dough to make fruit pizza. Make the dough yourself, use yogurt or a similar spread able food for your sauce and spread fruit around the dough to make an irresistibly sweet delight.

Muffins and pastries are also very popular baked goods for the summertime. Mixing your favorite fruits into your favorite variety of muffin dough can make a perfect summer breakfast. Peaches, strawberries, raisins and bananas make for wonderful ingredients in your muffins and pastries with these fruits are a perfect baked good for your sweet tooth. Kiwi, pineapple and blueberries also go wonderfully in your muffins and pastries in the summertime.

A great part of summer baking is cakes. Fresh fruits find their way into cakes as well. Banana cakes, strawberry shortcake, pineapple cakes and others are all extremely popular when the weather heats up. Fruit filled cheesecakes also tend to be baked frequently in the summertime. You can also login onto www.cajuns-recipes.com. Including ice-cream with your cakes is a great way to keep everybody cool. Another summertime trend is making cakes in exotic shapes. Whether it is a watermelon cake both in flavor and in design or a towering castle of confectionary delight, the options for cake design in the summer are infinite. Other popular elements of design are flowers, butterflies, vines and collections of fruit.

As if the fruit muffins, pastries and cakes are not enough, summertime baking also features includes ice cream. Bake some French toast or Belgium waffles then add your favorite ice cream, fresh fruits and any other toppings you may enjoy. You will have yourself a dish to cool the summer heat and delight your taste buds simultaneously.

When you have exhausted these recipes, you can try making your own scones or fried dough. Another option is to make your own jam to go with your dough. If there is still more that you want to do, try fondue. Melt some chocolate or peanut butter and add in your homemade jams, this allows you have all the dips you could need. Bake some fried dough, mix in fresh fruit, and dip it all together to liquefy your dessert.


Baking in the summer has endless possibilities. However, in the end it all boils down to using a wide variety of fresh fruits. Whether you are making jam, bread, muffins, pastries, and cakes or enhancing your ice cream, the key to baking in the summer is in the fruit.

www.300-chicken-recipe.com

How to Design Your Own Beer Recipe

Perhaps the greatest thrill in making beer is that innate desire of the individual brewer to create a truly unique, signature brew. This process of recipe design comes easy to some, but it can present a big challenge to others. Sometimes it’s good to get back to basics and remind ourselves that all beer essentially contains just a few key ingredients: malt, hops, yeast, and water. We know that the malt provides the fermentable sugars, and the yeast converts these sugars to alcohol, while the hops work to balance the sweetness of unfermented sugars. That’s the general process. It’s the manner in which we bring these and other ingredients together that determines the characteristics of the finished beer. Take the time to really familiarize yourself with these ingredients. For example, it’s fine to read about the unique flavors imparted by different varieties of hops, but you should also focus on the aroma of the hops as you use them. Seek out existing recipes that call for ingredients you have never used. Recreate these recipes, and keep a detailed journal of each brewing session. This journal should include a list of the ingredients, starting and finishing gravities, fermentation temperature, and all important dates and times such as time of boil, pitching, fermentation, secondary racking, and bottling. ProMash is just one of many software programs available to help with this task. I only mention it because it is what I use. If you would prefer, a pen and notebook will work just fine. Once you have found a recipe you enjoy, go back to your journal. Look for ways to make it even better, and make it your own. Perhaps there are other flavors, enjoyable to you but not always used in beer, that you can bring to this recipe. Begin the process of experimentation. Recently, I discovered a wheat beer recipe that I enjoy very much. My goal now is to recreate it, slightly lighter in body and with a hint of lemon and basil. Take the liberty to do the same with your beer. Just remember to keep the batch sizes small during the experimentation process. That way, if you don’t care for the finished product, not much is lost.

Ouzo - It’s all Greek to me

Do you know why Ouzo appears milky? No? I’ll tell you then; It’s the anethole (be careful how you say it) you see. Anethole is what supplies the aromatic taste to Ouzo, and it dissolves in alcohol, but not in water, so when Ouzo is diluted, the anethole separates and turns the drink milky. Not a lot of people know that, as Michael Caine once said, but this isn’t a story about anethole, it’s about that wonderful Greek institution, Ouzo.

Like the drink, Ouzo’s history is a little murky too. Although the popularity of Ouzo as we know it today, rocketed during the nineteenth century, there are some who believe the drink to be much older. The claim is that Ouzo is the offspring of Tsipouro, a drink that was distilled during the Byzantine Empire and adopted by the Ottomans. The home of Tsipouro was said to be a monastery on the much revered Mount Athos, where fourteenth century Monks would prepare a type of Tsipouro that was flavoured with anise, and it was this that eventually came to be known as Ouzo.

Following Greek independence in the nineteenth century, distillers on the island of Lesbos began a tradition that is still strongly followed today, with the island being a major producer. The islanders have a strong claim to be the originators of the drink, at least in its modern form. When people fell out of love with absinthe in the early part of the twentieth century, they turned to Ouzo, which was described as absinthe without the wormwood so the drink gained status. Copper stills were introduced in 1932, which is now considered an essential for any Ouzo maker worth his salt. Varvayanis, who are located in the town of Plomari, are one of the main producers of Ouzo. You will also find the home of Pistillate in the same town.

One of the arguments cited by the pro-tsipouro lobby, is the visit to Thessaly in 1896 of Professor Alexander Filadelfefs, who claimed that the name changed to Ouzo after the following event; At that time, Thessaly exported fine quality cocoons to Marseille, and in order to distinguish the crates from the run-of-the-mill production, they were stamped with ‘Uso Massalia’, which means ‘to be used in Marseille’, so these two words in effect meant ‘Superior Quality’. When a Turkish diplomat by the name of Anastas Bey visited the town of Tymavos, he was requested to sample the local Tsipouro. As he savoured the aromatic drink, the diplomat exclaimed ‘this is uso Massalia my friends’, and as the story spread, the name Ouzo began to be used.

However, there is another explanation of the name; Sir G.Clauson tells us that the word Ouzo is a derivative of uzum, which is Turkish for grapes, so it would seem that not only the origin of the drink is in question, but also the source of the word by which we identify it.

Anyway, you could argue about it until you’re blue in the face, but I prefer to think about it whilst I’m drinking it. Ouzo is Ouzo; it just is. I’d rather discuss which is the best way to drink Ouzo. The traditional way is with water in a small glass, but the brave ones amongst you may like to try it neat. Adding Cola has become a very popular, but in my opinion, barbaric option which neutralises the liquorice taste. Go and drink an alco-pop if that’s what you like. It is also traditional to eat bite-sized snacks with your drink, or a small portion of sardines, much like the Spanish Tapa, but the real, main ingredient for enjoyment is the same as any drink; surround yourself with friends, Greek if possible.

Ouzo is also considered a medicine, especially by the older generation, who refer to the drink as ‘To Farmako’ (the medicine). It is said to relieve toothache, but I suppose any alcoholic drink would if you drank enough. Other medicinal uses of Ouzo are; as a liniment for aching muscles, to calm the nerves, as an expectorant, as a diuretic and as something to settle an upset stomach.

In 2006, Greece won denomination rights for Ouzo, Tsipouro and Tsikoudia, which disallowed foreign distillers from using the names.


Article Source: http://www.articleset.com

Chocolate Cookie Recipes (fun to Make With the Kids)

One of the best ways to make memories with your children or grandchildren is to allow them in the kitchen with you. Kids love to bake and they enjoy eating and sharing with others the goodies they make. It is also a fun learning experience for them, one they don't even realize is a lesson. Organing ingredients, following the instructions in the recipe, working together to make something special, and don't forget clean-up. It is important for children to learn that after the fun, there is clean-up to be done. If you work it right, they will even think that is part of the fun. Counting and measuring is also a good math lesson. So don't try to keep your children out of the kitchen. Invite them in and have fun together. Homemade Chocolate Sandwich Cookies is a recipe they will love as they get to put the cookies and filling together to make "sandwiches". They may not get them perfect but life is not about perfection in everything. You aren't trying to make a masterpiece, just a cookie! And the kids will love dunking the Chocolate Dunk Cookies in the chocolate mixture. Note: When baking with chocolate and children, be sure they wear aprons, smocks, or older clothing.


HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook.

1/2 cup butter or oleo

1 cup sugar

1 egg

1 tsp vanilla

1 cup milk

2 cups flour

1/2 tsp baking powder

1 1/2 tsps baking soda

1/2 tsp salt

1/2 cup cocoa



Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.




Marshmallow Filling:



1/2 cup white shortening

2 cups powdered sugar

1 cup marshmallow cream

1 tsp vanilla

3 or 4 tsps milk (adjust amount for the right consistency)



Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

CHOCOLATE DUNK COOKIES

1 3/4 cups flour

3/4 tsp baking soda

1/4 tsp salt

8 squares semi-sweet baking chocolate, divided

3/4 cup margarine, softened

2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar

3/4 cup SPLENDA granular

1/4 cup egg substitute

1 tsp vanilla extract

1 cup chopped nuts

Preheat oven to 375 degrees. In small mixing bowl, mix together flour, baking soda and salt. Set aside. Coarsely chop 5 squares of the chocolate and set aside. In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy. Add egg substitute and vanilla extract; mix well. Gradually add flour mixture to egg mixture beating until blended. Stir in chopped chocolate and nuts. Drop by heaping teaspoonfuls onto ungreased baking sheets. Dough drops should be two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely on wire racks. Melt 3 squares of chocolate in microwave as directed on package. Dip one half of each cookie into the melted chocolate. Place in single layer on waxed paper and let set until chocolate is set.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!