Delicious, perfect healthy recipe for entire family! Easy, fast! Low fat, high protein chili.
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Sunday, December 25, 2011
Tuesday, December 20, 2011
Roast Lamb Recipes - Rack of Lamb #6
EasyRecipesHQ.com - In this lamb Recipe video we show you how to portion out the Lamb Racks for the individual portions we need. Now remember that you can ask you butcher to portion these Lamb Racks out for you.
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Thursday, December 15, 2011
Best Eggplant Casserole Recipe (Eggplant Ground Beef Casserole)
howtoexpo.com Eggplant Casserole (Eggplant Ground Beef Casserole) It is fair to say if you try this recipe to make more than you think you need since there will be second servings I assure you. Budget friendly recipe, can be made for less then 10 dollars and in 30 minutes. Served with brown rice, white rice or even just bread. Make it a vegetarian recipe as one of our subscribers mentioned, simply by not including the ground beef. Find the ingredients and directions for this recipe on the HowToExpo.com site! This Eggplant Casserole with ground beef has been in the family for ages. Do give it a try and let me know. Some other Eggplant recipes you might like are Eggplant Kebab Video & Ingredients howtoexpo.com
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Friday, December 9, 2011
Beefy Mushroom Pot Pie
BEEFY MUSHROOM POT PIE
Ingredients:
1-pound Beef, ground
1-medium Onion, finely chopped
2-cups Mushrooms, fresh
2-tablespoons Butter
1-can Cream of Mushroom soup
4-deep dish Pie shells
¼-teaspoon Pepper
½-teaspoon Salt
¼-teaspoon Garlic powder
Instructions:
Place beef in large skillet and brown; in a small skillet sauté onion, butter, garlic powder and mushrooms; mix onion mixture with beef. Add remaining ingredients and mix well.
Bake 2 empty pie shells for 6 minutes at 400°. Remove baked pie shells and let cool for ten minutes. Pour beef mixture into baked pie shells. Take the other pie shells and mold over the top of beef filled pie shells. Make three small slices in the top of pies and bake for 35 minutes at 400° or until pie shell is golden brown. Bake both pies or bake one and freeze one for later.
1 pie serves 5
Note: I have also made this with 2-cups of chopped left over pot roast in place of the ground beef. Another great way is to replace the ground beef with left over pork roast chopped up and replace Cream of Mushroom soup with Golden Mushroom soup.
You can find this and many more recipes along with specialty spices or Cristie's new novel "11.11.11". Please submit your favorite recipe to win a "Gotcha Covered" apron.
Monday, December 5, 2011
Water Yam - What a Wonderful Unnoticed Food
Origin and Planting:
Water yam (D. Alata Linn) is one of the oldest food crops so far. It belongs to the family of Monocotyledonous plants. It originated in South-East Asia in Burma. From there it spreads to India, Malaysia, Indonesia and Eastern part of South-East Asia. It served as food for voyagers and was thereby spread to the parts of the tropics. Immigrants from India and Malaysia introduced it to Madagascar from where it was introduced into East Africa in the 16th Century. It was introduced to West African countries by the Portuguese and Spanish.
Today, water yam is the most widely distributed of all the yams, being grown in all parts of the tropics. It is the most extensively cultivated species of ya in the West Indies, the Pacific Islands and tropical Asia. It is known as 'greater yam' or 'ten month' yam. It can be found in some places in Nigeria. It is called (Ewura) in Yoruba land, it is the main staple food in Ijebu area - Western Nigeria.
Water yam is planted within the months of March - April which is the beginning of the rainy season ans also at the beginning of the dry season (October - November). Late planting yield poorly. It matures in 8 - 10 months and keeps better in storage than other species because they remain dormant for several months. It grows best at temperature between 25oC and 30oC. it requires soil that is well drained, of high fertility and high in organic matter; hence loamy soil is best. It grows in a shorter time than the white yam and possesses a fibrous root system. Most of the roots occur in the top-soil, 30cm, above the soil level.
The tubers vary considerably in shape and size, depending on the soil and how deep the ground is when planting. They may occur singly or in groups, straight or branched. This yam contains a higher proportion of water than either the white or yellow yam. Its loose or watery texture is readily noticeable when the tuber is cut or grated. The tuber may be purple, white, yellow, light brown or almost red in color when peeled. The leaves are distinctively different from others, being heart-shaped, long, broad and winged at the petiode. The stems usually have no spines and they climb round the stakes in a counter-clockwise direction.
Water yam can be eaten boiled, mashed, fried, or mixed with palm-oil or groundnut oil and steamed. Flour can also be made from it. Dishes such as 'Isikolo', 'Ojojo', Pounded yam, 'Ikokore', pottage and fritters can be made from it. It can also be cooked with beans. Dishes such as Queen Cakes, Biscuits and pastries can be prepared from water yam flour.
Nutritional value of water yam:
Moisture = 70%, Starch = 28%, Sugar = 0.5%, Fat = 0.1% - 0.3%, Crude protein = 1.1% - 2.8%, Crude fibre = 0.6 - 1.4%, Ash = 0.7% - 2.1%, Vitamin C (mg per 100g) = 5 - 8%, Vitamin B1 (mg per 100g) = 0.09%, Vitamin B2 (mg per 100g) = 0.03% and Vitamin A.
Five (5) Water Yam Dishes
1. Water yam queen cakes:
a. Ingredients:
(1.) 100gm water yam flour. (2.) 100gm wheat flour. (3.) 175gm margarine. (4.) 174gm sugar. (5.) 1 tablespoon baking powder. (6.) 2 eggs. (7.) 150ml milk.
b. Method:
(1.) Cream the margarine and sugar until soft, white and creamy. (2.) Add the beaten eggs and continue beating to get in the air. (3.) Sieve water yam and wheat flour and baking powder together. (4.) Add the flour and mix with cold milk to a dropping consistency. Add vanilla essence. (5.) Put in greased patty tins and bake in a moderate oven for 20 minutes.
2. Ojojo (Western African food):
a. Ingredients:
(1.) 100gm grated water yam. (2.) 1 small onion (finely chopped). (3.) Pepper (chopped). (4.) Salt and herbs to taste. (5.) Oil for frying.
b. Method:
(1.) Chop onion and pepper finely. (2.) Beat the grated water yam and add a little water if too thick. (3.) Add the prepared ingredients and salt. Beat together again. (4.) Fry in balls in deep fat. (5.) Drain and serve hot alone or with bread.
3. Ikokore (Nigerian food):
a. Ingredients:
(1.) 100gm water yam.
(2.) 30-50gm boned smoked fish.
(3.) 2 kitchen spoons palm oil.
(4.) Salt to taste.
(5.) Shrimps as desired.
(6) 1 tablespoon ground pepper.
(7.) 1 tablespoon onion.
(8.) 1 tablespoon tomato.
(9.) ½ teaspoon fermented melon seed.
b. Method:
(1.) Peel and grate the water yam.
(2.) Put water in the cooking pot and add prepared fish and ingredients. Allow mixture to boil for a few minutes.
(3.) Add the grated water yam to the gravy in lumps and allow to cook first before stirring.
(4.) Add the oil and salt, stirring gently with a wooden spoon.
(5.) Simmer gently.
(6.) Serve hot either on its own or with cold pap (eko) or agidi.
4. Yam chips:
a. Ingredients:
(1.) 1 small water yam. (2.) Salt to taste. (3.) Fat (oil).
b. Method:
(1.) Wash and peel yam.
(2.) Cut in half lengthwise; and slice thinly on a chopping board.
(3.) Soak in cold water.
(4.) Drain in sieve and wrap in clean cloth for about 15 - 20 minutes separating the slices to prevent them from matting.
(5.) Fry in hot fat; until evenly golden-brown.
(6.) Remove, drain and pile on a hot dish sprinkle with salt and serve.
5. Water yam pottage:
a. Ingredients:
(1.) 1 big water yam.
(2.) 2 tablespoons ground red pepper.
(3.) 3 tablespoons ground onion.
(4.) 1 tablespoon tomato puree.
(5.) Salt to taste.
(6.) 6 tablespoons palm oil or groundnut oil.
(7.) 4 tablespoons ground shrimps.
(8.) Cooked beef or 2 pieces smoked fish.
b. Method:
(1.) Peel the yam and cut into small pieces.
(2.) Rinse and put to boil.
(3.) When it is half cooked, add salt, ground ingredients, oil, meat or fish and simmer till cooked.
N.B.: If soft pottage is required, water can be added and some of the yam can be mashed; if beef or fish is not added; serve with fish or beef stew.
Also for more information on Top Secret Restaurant Recipes guide, visit http://www.recipes-tips.com/; you will be amazed when it comes to cooking and so many Restaurant Recipes Secrets that will give you courage to perform magic and wonder whenever you enter the kitchen with ease.
Saturday, December 3, 2011
Mince Wraps
Beef + Lamb New Zealand Ambassadors, Caroline Evers-Swindell, Georgina Earl (formerly Evers-Swindell) and Sarah Ulmer, take us through a simple yet delicious recipe: Mince Wraps. To view the recipe, visit www.recipes.co.nz/mince-wraps
Wednesday, November 30, 2011
Italian Cuisine - Cooking in Italy
Italian cuisine has a huge variety of dishes and drinks: because Italy was not officially unified until 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with influences from Greek, Roman, Gaelic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arabic and Chinese cuisines). Italian cuisine is savored in every corner of the world.
In a way, there is really no such thing as Italian cuisine in the way that people usually understand national cuisines. Each region has its own specialties. Italian cuisine is not only highly regionalized, it is also very seasonal. The high priority placed on the use of fresh, seasonal produce distinguishes the Italian cuisine from imitations available in most other countries.
Regional differences
Roman cuisine, for instance, uses a lot of pecorino (cheese made from sheep's milk) and offal, while Tuscan cuisine includes white beans, meat, and bread. Pizza making also varies throughout the country, the pizza crusts in Rome are thin and crispy, while Neapolitan pizza and Sicilian pizza have a thicker crust. The influence of Northern Italian cuisine can be seen in French and German cuisines. Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto. The North of Italy is the home of polenta. Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), Naples (Napoli) is the home of pizza, mozzarella cheese and pastries. Calabria's cuisine uses a lot of hot pepper in its renowned salami (which is common, in several varieties, throughout the country) and uses capsicum. Sicily is the home of ice cream but its cuisine also has many influences from Arab cuisine (lemon, pistachio) and also includes fish (tuna, swordfish). Sardinia is famous for lamb and pecorino.
Northern and Southern Italian cooking
Traditional Italian cuisine varies from region to region and does not follow North-South tendencies. Northern and southern Italian cuisines can be differentiated, primarily, by the north using more butters and creams and the south more tomato and olive oil. Generally, however, there is a strong difference between the regional use of cooking fat and traditional style of pasta. Inland northern and northeastern regions usually prefer more butter, cream, polenta, mascarpone, grana padano, and parmigian cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are more of a link between north and south and often use tortellini, ravioli and are known for great prosciutto. The southern regions are known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also uses the ubiquitous tomato.
Types of Italian coffee
Italian coffee (caffè), also known as espresso, which is a strong coffee prepared by forcing the hot water through finely ground coffee beans at high pressure. It is usually served in relatively small amount. Caffè macchiato is covered with a bit of steamed milk or whip cream; caffè ristretto is made with less water, and is stronger. Cappuccino is mixed or topped with steamed, mostly foamy, milk. It is generally considered a morning drink. Caffelatte is usually equal parts of espresso and steamed milk, like café au lait, and is typically served in a large cup. Latte macchiato (spotted milk) is a glass of warm milk with a bit of coffee.
Italian wines
We cannot talk about Italian food without talking about Italian wine. Most Italian wines of great names are produced in the three main Italian regions: Piedmont (Barolo), Venetia (Amarone, Pinot Grigio, etc.) and Tuscany (Chianti, Brunello). Other great wine producing regions such as Puglie (Primitivo) and Sicily also produce some noteworthy wines.
Traditional Menu
A traditional Italian meal:
1. Antipasto - hot or cold appetizers
2. Primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. There are usually many vegetarian options.
3. Secondo ("second course"), the main dish, usually fish or meat (pasta is never the main course of a meal). Traditionally veal is the most widely used meat, at least in the North, although beef has become more popular since World War II.
4. Contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.
5. Dolce ("dessert")
6. Caffè ("coffee") (espresso)
7. Digestive which consists of liquors/liqueurs (grappa, amaro, limoncello) sometimes called ammazzacaffè ("Coffee killer")
Although it is said that today the traditional Italian menu is reserved for special events even as the common menu only includes the first and second course, the side dish (often joined to the second course) and coffee (if not in a hurry). One remarkable aspect of an Italian meal, especially if eaten in an Italian home, is that the primo, or first course, is usually the more substantial dish, containing most of the meal's carbohydrates, and will consist of risotto or pasta. Modern Italian cuisine also includes single courses (all-at-once courses), providing carbs and proteins altogether (e.g. pasta and vegetables).
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Friday, November 25, 2011
Fried Eggplant With Marinara Sauce
Here are 2 delicious, but simple recipes for fried eggplant, along with a homemade marinara sauce for dipping. The first recipe dredges seasoned eggplant slices in flour, egg and bread crumbs. The breaded slices are immersed in hot oil until golden brown. The second recipe dredges seasoned eggplant slices in a mixture of cornmeal, garlic salt, and white pepper. The coated slices are sautéed in hot oil until golden brown and tender. Grated fresh Parmesan cheese tops this hot dish.
To go with the deed fried goodies is a quick and easy marinara sauce that is ready to serve in less than half an hour.
Cook's Notes:
Freshly cut eggplant can be bitter. One way to lessen the bitterness is to place the slices in a colander, sprinkle lightly with salt and allow the excess liquids to drain off. Pat dry.
Deep Fried Eggplant
Ingredients:
1 Large Eggplant, peeled and cut into ¼-inch thick sticks
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/4 cup All-Purpose Flour
1 Large Egg
2 tablespoons Whole Milk
1/4 cup fine Unseasoned Bread Crumbs
Vegetable or Canola Oil, for frying
Preparation:
1. Preheat oil in deep fryer to 375 F.
2. Add the egg and whole milk to a small bowl. Beat with a fork to combine.
3. Season with coarse salt and fresh ground black pepper.
4. Dredge the sticks in flour. Dip in egg and milk mixture.
5. Dredge in unseasoned bread crumbs.
6. Carefully add to deep fryer in small batches. Remove when golden brown and cooked through.
7. Drain on paper towels. Serve hot.
Fried Eggplant
Ingredients:
1 Large Eggplant, peeled and cut into ½-inch thick strips
1 teaspoon Coarse Salt
3/4 cup Cornmeal
1/4 teaspoon White Pepper
1/8 teaspoon Garlic Powder
Vegetable Oil
1/4 cup grated Fresh Parmesan Cheese
Preparation:
1. Preheat vegetable oil in large skillet. Heat the oil over medium high heat until hot, but not smoking.
2. Add cornmeal, white pepper, and garlic powder to shallow bowl.
3. Dredge sticks in cornmeal mixture.
4. Sauté breaded sticks in hot oil, turning once.
5. Drain on paper towels.
6. Sprinkle with grated Fresh Parmesan cheese.
Marinara Sauce
Ingredients:
1/2 cup Extra Virgin Olive Oil
1/2 cup chopped White Onion
1/4 cup chopped Fresh Garlic
1 teaspoon Coarse Salt
1 teaspoon Granulated Sugar
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Dried Basil
1 (28 ounces) can Diced Tomatoes
1 (28 ounces) can Pureed Tomatoes
Preparation:
1. Add olive oil to large saucepan.
2. Sauté onion and garlic until onion is tender.
3. Season with salt, sugar, fresh ground black pepper and dried basil.
4. Stir in diced and pureed tomatoes.
5. Simmer 15 minutes.
Monday, November 21, 2011
Rack of Lamb Recipes - Roast Lamb Rack #5
EasyRecipesHQ.com - In this Roast Rack of Lamb video we show you how important it is to clean the rib bones and then we prove to you why we do it. You will be surprised by the amount of meat and sinew that we take from the Lamb Rack before we roast it.
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Sunday, November 13, 2011
Friday, November 11, 2011
Bacon-Swiss Burger Casserole
My thoughts: I am the only one in the family that does not like mustard. My family loved this. I, on the other hand, thought it was just not right. If you do not like mustard even a litle bit don't add any. I think it truly throws the flavor off. I googled this recipe later, so I could cut and paste and came across a lady who also made it. She thought it was the ketchup that made it taste off, they just couldn't pinpoint it. I truly think it's the mustard. You have been warned. I also want to thank you very much for watching. Life has been incredibly hectic with one medical issue after the next for my family and I have been unable to reply to your comments. I do read each and every one of them. I always respond if you have a question, however. Thank. Now for the recipe. Ingredients: 2 pounds ground chuck 1 cup chopped onion 1 (14.5 oz) can petite diced tomatoes, drained 1 cup ketchup 1/2 cup mayonnaise 1 Tablespoon Dijon mustard 1.5 teaspoons salt 2 cups shredded Swiss cheese 2 cups shredded sharp Cheddar cheese 1 lb penne pasta, cooked and kept warm 1 cup Panko bread crumbs 10 slices bacon, cooked and crumbled Directions: 1. Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray. 2. In a large skillet, combine ground chuck and chopped onion; cook over medium heat until beef is browned and crumbly. Drain well. Add diced tomatoes, ketchup, mayonnaise, mustard, and salt, stirring until combined. Stir in Swiss and Cheddar cheeses. Add penne ...
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