Cooking Japanese - Real Taste of Home Healthy Cookbook Recipes

Nowadays every one loves eating Japanese food. They seems to have a fascination with Japanese food, the way it is prepared into small little bite sized sushi, delicious grilled teriyaki, fresh salmon or cod fish in sashimi, the humble miso soup and soba noodles are jam-packed with nutrition and bursting with vitamins and minerals! The salmon and cod fish is high in omega 3, which is great for lowering cholesterol levels for a healthy heart. They provide the most optimum nutrition that our body daily needs. Every single dish is an art form packed with nutrition. It's simply ingenious!

The beautiful presentation and well-arrangement in Japanese food and the distinct taste of home recipes always fulfill one's appetite. However,eating out in Japanese restaurants does take a big chunk out of our budget. Cooking Japanese dishes by yourself is another alternative to save some money in the mean time to enjoy the real Japanese taste recipes from your own home.

Below are some Japanese taste of home healthy cookbook recipes which will definitely let you and your family enjoy a luxurious yet affordable dinner:

Tofu Dengaku
Japanese have a long history of eating miso-topped tofu. This nutritious dish came to be called dengaku, named for the wooden skewers on which it was sometimes cooked. These long skewers were reminiscent of the stilts worn in an ancient dance of the same name.

Making this dish is easy. First wrap the tofu with a clean dish towel. Put two plates on top of tofu leave aside to extract any excess moisture. Meanwhile, combine the 100g miso, 1 egg york, 2 teaspoons dashi, 2 teaspoons mirin and 2 teaspoons sugar in a bowl. Whisk until smooth. Preheat the grill, lightly brush the tofu blocks with little vegetables oil and grill until lightly brown. Thickly spread the miso mixture onto one side and sit under the grill again, miso side up for a few minutes or golden in color. Sprinkled with some sesame seeds and serve immediately.

Sake-glazed Salmon
Both savory and sweet often mingle in Japanese cuisine. These tender and juicy salmon slices are served with a lightly sweetened soy sauce and butter glazed. Usually serve with a vegetable side dish and a bowl of hot steamed rice.

You will need to have 500g salmon fillets lightly season with salt. Heat the oils in a frying pan and cook the salmon pieces with skin side down over medium-high heat. Cook about 3 minutes and reduce the heat to medium. Turn fish over and cook for further 2 - 3 minutes. Be careful not to overcooked the salmon. Remove the salmon from the pan, cover and set aside. Remove any excess oil from the frying pan, mix in butter, sake, soy sauce, mirin, sugar and ginger to the pan. Increase the heat and stir to dissolve the sugar. Bring to a boil and cook, stirring until slightly thickened. Drizzle the glaze over salmon.

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How to Cook the Delicious Polish Sausage

Sausages are and always have been a great aliment. Highly nutritious and rich in protein they are great for the winter. There is no other better way to preserve the meat over longer periods of time. Then by transforming it in sausages.

Th best recipe using sausages is the polish sausage. So let's learn how to cook polish sausage. The way you cook it is very similar to the way how to cook fresh venison sausage.

The first step is to let the sausage stay in cold water. So put cold fresh water in a bowl. A few ounces should suffice. Deep all the sausages you want to use into the water. Let them sink in there for about 2 hours. This way they will be fresh. Don't let them in the water too much because you don't want them to get soaked. And don't let them in hot water. Cold is just great.

Prepare a pan. Pour some oil in it and a few condiments at your choice. It is preferable that you use salt and pepper. The best oil is the olive oil. This is the bets way how to cook fresh venison sausage as well. Now take the fresh sausage out of the cold water bowl and place it in the pan. Let it fry for about 2 hours. Don't forget to turn it around from time to time. This way it will get cooked uniformly. There is no other philosophy in how to cook polish sausage. This should suffice.

Now take the polish sausage out of the pan and place it on a plate. It's best to pour some olive oil from the pan over it. The olive oil is now like a sauce. And it will provide great flavor. You now know how to cook polish sausage and as well how to cook fresh venison sausage.

Sturat enjoys writing articles on topics like how to cook polish sausage and how to cook fresh venison sausage. For more information you can visit us.

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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!

For more information on food, visit [http://www.foodmicroblog.com] and http://www.realfoodcompany.org

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Carbonara Your Kids Will Love

Oftentimes, children don't really appreciate a plate of carbonara basically because it does not look appealing at all. A plate of white noodles topped with white sauce, not really their idea of fun and colorful.

To make your carbonara loved and worshipped by the kids, here is a simple recipe that will surely make them come back for second servings!

For this recipe, you will need a pound of linguine, minced garlic, ¼ lb ground chicken, ¼ lb ham cut into squares, ¼ lb bacon strips cut into squares as well, half a can of Campbell's cream of mushroom, half a can of Campbell's cream of chicken, a cup of cooking cream, half a cup of olive oil, button mushroom stems and pieces, and salt and pepper to taste.

Boil the linguine according to the directions in the packaging. Make sure you do not overcook them. In a pan, sauté the garlic in half a cup of olive oil until it is golden brown then add the chicken after. Cover it and let the chicken to cook.

In a separate pan, add the bacon and about three tablespoons of water and cook covered in low heat until the bacon is crispy. Fry the mushrooms in the bacon drippings after.

When the chicken is thoroughly cooked, add the mushroom and stir for about two minutes. After which, pour all three creams and let simmer for about five to ten minutes. Add salt and pepper to taste. Top the pasta with the sauce, sprinkle bacon and top with grated cheese. Yummy!

Randall Spitz has been writing about cooking for the past two years. He also enjoys writing about wine fridges and why you should purchase a Haier wine cooler.

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Roast Beef

When roasting beef you can choose whether you want it to be well done, medium, or rare. You will need to time it carefully if you wish to keep the beef pink in the middle. The best roast beef is a rib cooked on the bone, but this must be a good size.

Serves 8

1 prime rib of beef joint, weighing 6 ib/2.7 kg

2 tsp dry English mustard

3 tbsp all-purpose flour

1 1/4 cups red wine

1 1/4 cups beef stock

2 tsp Worcestershire sauce (optional)

salt and pepper

Preheat the oven to 450 F/230 C.
Season the meat to taste with salt and pepper. Rub in the mustard and 1 tablespoon of the flour.
Place the meat in a roasting pan large enough to hold it comfortably and roast in the oven for 15 minutes. Reduce the temperature to 375 F/190 C and coof for 15 minutes per 1 lb/450g plus 15 minutes (1 3/4 hour for this joint) for rare beef or for 20 minutes per 1 lb/450 g plus 20 minutes (2 hours 2 minutes) for medium beef. Baste the meat from time to time to keep it moist, and if the pan becomes too dey, add a little stock or red wine.
Remove the meat from the oven and place on a warmed serving plate, cover with foil, and let stand in a warm plate for 10-15 minutes.
To make the gravy, pour off most of the fat from the pan, leaving behind the meat juices and the sediment. Place the pan on the stove over medium heat and scrape all the sediment from the bottom of the pan. Sprinkle in the remaining flour and quickly mix it into the juices with a small whisk. When you have a smooth paste, gradually add the wine and most of the stock, whisking constantly. Bring to a boil, then reduce the heat to a gentle simmer and cook for 2-3 minutes. Season with salt and pepper and add the remaining stock, if needed, and a little Worcestershire sauce, if you like.
When ready to serve, carve the meat into slices and serve on warmed plates. Pour the gravy into a pitcher and take directly to the table.

Kelly A. Hunter is a South Florida special event producer. I love to plan multicultural events that bring people together from all over the world for food, entertainment, and relaxation. To find out about my upcoming events, go to http://www.kingoffoods.com
http://www.youtube.com/user/kellsantoine

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The Best Meat Loaf in the World

Every family has its own meat loaf recipe and many of them start with a soup mix. However this family recipe, given to me years ago by my mother-in-law, is made-from-scratch meat loaf. I'm not talking about the mushy, mystery meat loaf you may have eaten at restaurants. No, I'm talking about all beef meat loaf with ketchup and brown sugar topping.

Quality ingredients are what make this meat loaf so good. First of all, the recipe calls for only one kind of meat - ground beef. The bread crumbs are fresh, not something from a can. The onion is also fresh, though I've used dehydrated in a pinch. As for the topping, it makes every mouthful of meat loaf extra delicious.

To make the meat loaf healthier I've changed a few of the ingredients. I use 90% or 93% lean ground beef, not the cheaper, fattier kind. Skim milk replaces whole milk. Instead of white bread crumbs I use whole wheat bread crumbs. Often I use no-calorie brown sugar instead of regular.

You can make this meat loaf in minutes. A family of four, including two teens, will proably eat this meat loaf at one sitting. If you have any leftovers you can make meat loaf sandwiches or crumble the meat loaf into spaghetti sauce. Here's the recipe, a gift from my family to yours.

THE BEST MEAT LOAF IN THE WORLD

INGREDIENTS: 3/4 cup fresh wheat bread crumbs; 3/4 cup skim milk; 1 1/2 pounds 90% or 93% lean ground beef; 2 large eggs, beaten; 1/4 cup grated onion; 1 teaspoon salt; 1/8 teaspoon frershly ground pepper; 1/2 teaspoon dried sage

Combine ingredients in a large mixing bowl with a fork. (Don't over-mix or the meat loaf will be tough.) Turn meat mixture into a meat loaf pan. Smooth the meat loaf with the tines of the fork. Prepare topping with 1/4 cup ketchup, 3 tablespoons brown sugar (or no-calorie brown sugar), 1 teaspoon dry mustard, and 1/4 teaspoon nutmeg. Spread topping over meat loaf. Bake in 350 degree oven for 1 hour. Let meat loaf cool for 10 minutes before slicing. Makes 8-10 servings.

Copyright 2005 by Harriet Hodgson.

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is also posted on Amazon.

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Helpful Cooking Hints For the Kitchen

Here are some old-time kitchen hints that still work today. To keep brown sugar from going hard, put it in an airtight container with a piece of white bread. The bread absorbs the moisture and your brown sugar will stay fresh for two to three months.

If your brown sugar is already hard, place it in the microwave, alongside a cup of water. Turn microwave on for one to two minutes. This will soften the sugar.

To extend the freshness of homemade cakes, add one teaspoon of glycerin to each pound of flour in the cake recipe. To speed the process of whipping cream, place your bowl and beaters in the freezer for one-half hour.

To clean a burnt pan, fill the pan half way with water and add two tablespoons of baking soda. Let simmer one half hour. The pan will easily wipe clean.

To make cauliflower whiter, add lemon juice to the cooking water. Bake potatoes in muffin tins. This will keep them from rolling around in the oven. Dried shredded coconut can be reconstituted if you steam it a few minutes.

To keep salt from sticking in humid weather, add a few grains of rice to your shaker. The rice is too large to come out the holes. To keep granulated sugar from lumping, add a few soda crackers to the container. The crackers will absorb the moisture.

To hasten the ripening process of avocados, place them in a paper bag with a banana or apple. The gases released from the banana or apple will lessen the time it takes for the avocado to ripen.

If you have added too much salt to a recipe while cooking, add a raw potato to it. It will absorb some of the excess salt.

Tim Bailey has been writing articles about cooking for the past three years. He also likes to write about laser photo paper and why you should use any type of laser paper for quality results.

Tim Bailey

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Simple Lemon Cordial Recipe

Lemon cordial is a lovely refreshing summer-time soft drink. It is simple to prepare and requires no artificial preservatives so long as you sterilise the finished cordial in its bottles. You can use up lemons when they are plentiful and provide yourself and family with a healthy drink all year around. Here's how to make simple lemon cordial.

Ingredients

Lemons
Sugar

Method

Juice as many lemons as you can (or dare)
Put the juice into a measuring jug to determine how much sugar to use
For every litre of juice you will need 1.2 kilos of sugar
Put the juice and sugar into a large pan and heat very gently
Stirring continually heat till the sugar is completely dissolved

The cordial is now ready to use - simply add water and ice. Add as much or little water as you like. If you would like to preserve the cordial for future use you can by following the steps below:

Canning the Cordial

Select bottles or jars with screw top lids. Bottles look prettier but small jars may be easier to get hold of
Wash the bottles (or jars) and immerse in boiling water for 15 minutes
Drain the bottles and fill with warm cordial (leave 1/2" space at the top for expansion)
Screw the caps on tightly then undo by half a turn to allow for expansion
Place a clean cloth in a large pan and place the bottles in the pan (packing with cloths to keep the bottles from knocking each other if necessary)
Fill the pan with warm water that comes up at least 3/4 of the way up the bottles
Slowly heat the pan till the water is boiling
Boil for 30 minutes
Remove the bottles and screw up the caps tightly
Store somewhere cool, dry and dark for year round lemon cordial (once opened store in the refrigerator)

It is very simple and is a great way to use up surplus citrus fruits.

Lec Watkins

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Product Review - Robin Hood Best For Blending Flour

Homemade gravy without lumps? White sauce without fat? That's the kind of question that crossed my mind when I came across Robin Hood's Best For Blending Flour. The company calls it "a granular flour that blends easier into wet or dry ingredients" and "an ideal thickening agent for sauces and gravies". Sounds good, but does it live up to its description?On the whole, yes.

I first tried RHBFBF (that's the quickest way to refer to it!) for thickening gravy. Two tablespoons of it dissolved easily into a cup of combined turkey drippings and water, and as I heated and stirred, it all turned into a not too thick, not too thin gravy. (Next time, though, I'd use broth instead of water, purely for more flavor.)

To make white sauce, I whisked two tablespoons of RHBFBF into a cup of cold milk and heated it, whisking all the time. As before, the flour disappeared into the liquid instantly, but the mixture took time and heat to thicken. And I did have to keep stirring. Still, it was a gentler, less complicated process than melting fat and blending the flour in before the milk. And once I'd added the usual seasonings, nobody missed the fat in the sauce. The packaging says RHBFBF also makes "a light and crispy coating for meat, chicken, fish and vegetables", so I gave that a shot, too. I mixed a couple of tablespoons of it with a packet of Bovril (vegetable flavor), and coated two chicken legs in it. Then I oven-fried them (skin side down in a pan containing a little hot fat, brushing the upper side with the pan juices, at 350° for 45 minutes). Though this isn't going to replace Shake 'n' Bake, it does form an even, golden brown crust. It also worked on fried zucchini slices - the flour didn't come off in the hot oil, but stuck to the zucchini and browned it nicely. RHBFBF can substitute for an equal amount of all-purpose flour, but at about $4 a pound, it's too expensive to use for regular baking. Used sparingly to thicken sauces and coat food, however, it's good value and a handy product to have around.

Jane Wangersky is an ESL teacher and the author of Thanksgiving for Beginners. To learn how to cook a great Thanksgiving dinner, even if you don't know where to start, visit her site

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How to Cook Bok Choy

Bok choy is a leafy vegetable belonging to the cabbage family. Long familiar to Chinese cooks, and to those who love Chinese food, it is showing up in a wide variety of other types of dishes. In fact, in any recipe in which you would normally use cabbage, you can probably use bok choy.

Nowadays bok choy can be found in most local supermarkets the year around. You might find it spelled as "bak choi" or even "paak choi," but "bok choy" seems to have become the preferred form in North America. Less commonly, it will go under a different name altogether; Chinese mustard cabbage, for example.

Just as with other green leafy vegetables, you should look for plants that are free of brown spots and that have firm stalks. The stalks themselves will be white in color; the leaves a darkish green.

Bok choy is wonderfully nutritious. It is low in calories--about a dozen in the usual serving. It is also bursting with vitamins A and C. In fact, you could get nearly all of your recommended daily allowance of the latter in one serving of bok choy, and about a third of your RDA of the former.

Bok choy is an easy plant to prepare. Just give it a good rinsing first and you can munch it raw for a healthy afternoon snack, or chop it up and add it to a salad.

Need a quick side dish to a main meal? French-cut the stems into pieces and place them, with the leaves, in a casserole dish. Add a little water, cover the dish, and zap in the microwave for 2 minutes. Remove just the leaves from the dish and zap the stems for 3 more minutes. Season both the leaves and the stems with butter, salt and pepper and serve it all together.

The most common way to cook bok choy is to stir fry it, in a wok or a regular frying pan. Tear or cut the leaves and stems and place in the pan, add three tablespoons of water, and begin heating (use a medium setting) as you stir. Add some cooking oil into which you have strained some fresh garlic. Remove the leaves at the two-minute mark and continue stir frying the stalks for three additional minutes.

After cooking, but before serving, drizzle a little soy sauce or sesame oil over the bok choy.

You can also include bok choy in a more robust stir fry, one that contains shrimp or chicken perhaps, along with bean sprouts, snow peas and other Chinese-restaurant type ingredients.

My main suggestion for bok choy? Experiment! Really, it's hard to go wrong with this versatile vegetable in the kitchen.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her secret source for the most mouth-watering restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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How to Sautee Vegetables

Sautéed vegetables are tender, colorful and full of flavor-- especially the ones you get in a restaurant. Making your own sautéed vegetables can be a bit tricky at first, but with practice you will soon master the art and make your own colorful and tender vegetables at home.

Sautéing is when you cook food over a high heat which evaporates the water and caramelizes the food making them savory on the outside but tender inside. You need to use some kind of oil or fat to sauté food, be sure to use a healthy oil such as extra virgin olive oil or coconut oil. You also need to prepare your vegetables by washing and drying them before sautéing them.

Vegetable pieces or slices are sautéed by tossing them in a pan. This tossing technique might be intimidating at first but you should master the technique in no time and tossing is much better than stirring when sautéing vegetables.

Vegetable Sauté

You Will Need:
* 6 Chopped mushrooms
* 1/2 Chopped zucchini
* 1/2 Chopped red bell pepper
* 1/2 Chopped yellow bell pepper
* 4 Chopped broccoli florets
* 1/2 Chopped summer squash
* 5ml Olive Oil
* 5ml Minced garlic
* 30ml Bragg's Liquid Aminos (or Soy sauce)
* 2.5ml Dried oregano
* 30ml Chicken or Vegetable stock

Heat the olive oil in a large sauté pan over high heat. Add the garlic to the olive oil and sauté for about 30 seconds (make sure not to burn the garlic as it will give a bitter taste to the vegetables). Add all the chopped vegetables to the garlic and allow them to cook until they start to wilt for about 2 minutes. Now add the soy sauce, stock and oregano and mix well with the vegetables. Cook the vegetables until they are just tender but still crispy on the inside, remove from the heat and serve. Be careful not to overcook your vegetables as they will become limp and tasteless.

Hints and Tips:
* When using an olive or vegetable oil for sautéing, choose one with a high smoke point.
* A pan with a heavy bottom allows for even heat distribution.
* Preferably choose a pan with sloping sides which will make the tossing of the vegetables easier.
* Do not add too many vegetables in the pan at the same time. If you have a lot of vegetables to sauté rather do it in two batches.
* Continuously move the vegetables around in the pan to ensure that they are all coated in oil.
* Hard vegetables like potatoes, carrots and broccoli will need to be blanched or steamed prior to being sautéed.
* When sautéing different kinds of vegetables start off with the hardest ones which will take the longest to sauté.
* Do not cut your vegetables too coarsely. Rather cut them into bite-sized pieces to make sautéing easier.
* Remember to heat the oil on a high heat to ensure that your vegetables cook before releasing too much moisture.
* Cook your vegetables until they are browned only, otherwise you will overcook them.

If you are trying to improve your health, you may find that healthy eating habits are important... but they are hard to implement long term! Visit my website for more detailed information about how you can create small, easy habits on a daily basis which will bring about positive health changes: http://EverydayHealthGirl.com

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Days Gone By Old Fashion Recipes: Pork Chops W/Potatoes, Indiana Persimmon Bread, Ham Deviled Eggs

We all need comfort food and a reminder of mom or grandma's kitchen from time to time. These old fashion recipes are as good today as they were then. Share your memories with your family while you sit around the table enjoying this dishes! Pork Chops with Potatoes is a recipe from a lady in the church where I grew in Southern Indiana. We often had church fellowships, all day meetings with dinner on the grounds, etc where the "church ladies" provided the food and we children played and ate! Good memories, for sure. Deviled eggs were often a part of such meals and this recipe for Ham Deviled Eggs is a little different than most. In the Fall in Southern Indiana one of the most beloved food is persimmons. These persimmons are small little fruits about like the size of a cherry tomato. A ritual of the season is gathering persimmons, sometimes called persimmon picking although that is a misnomer. These little jewels are very bitter until they are ripe. We usually wait until they fall from the trees and then they are delicious. The Persimmon Bread recipe here, is a real Southern Indiana treat.

PORK CHOPS WITH POTATOES
2 cups potatoes, sliced thin
1 tsp salt
4 pork chops
1 small onion, sliced
4 tbsp flour
1 cup milk
pepper

Arrange potatoes and onion in layers in a greased baking dish. season with salt and pepper. Trim fat off pork chops and roll chops in some flour, then brown in a pan on each side and remove from pan.

Set aside all, except 1 tablespoon of the fat from the pork chop pan. Brown the flour with the fat in the pan. Add the milk. Blend until smooth and cook to a thin white sauce. Pour sauce over the potatoes. Top with the chops. Cover dish and bake at 350 degrees for 50 to 60 minutes.

HAM DEVILED EGGS
6 hard-boiled eggs
3 tbsp finely chopped cooked ham
2 tbsp mayonnaise
2 tbsp softened cream cheese
1 tsp prepared mustard
1 tsp lemon juice
1/2 tsp caraway seeds
paprika, if desired

Cut egg in half lengthwise. Remove yolks and set whites aside.

In a small bowl, mash egg yolks with a fork. Add the ham, mayonnaise, cream cheese, mustard, lemon juice, and caraway seeds to the mashed yolks. Stir the mixture to blend well. Refill the egg whites with the mixture using a heaping tablespoon of the mixture per egg white half. Sprinkle with paprika, if desired.

MIDWEST-STYLE PERSIMMON BREAD
1 1/3 cup sugar
1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixture. Add the raisins and nuts. Pour into a well-greased loaf baking pan. Bake at 325 degrees for 1 hour. Cool and drizzle with glaze.
GLAZE: 3 tbsp powdered sugar, 1 tbsp water, 1 tsp lemon juice. Mix together.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com

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Oven Baked Chicken Breast - Money Saving Tips For a Healthier Meal

Oven baked chicken breast is an easy dish to make. It requires little preparation time, does not need to be watched closely while baking, and tastes great. Boneless skinless chicken breast recipes are very alluring as an entrée for either lunch or dinner and everyone seems to like them.

However, you may want to know how to save money when preparing them.

Meat Preparation To Save Money

The cost of boneless skinless chicken breasts may be prohibitive when compared to other meats. Processing a whole chicken into more usable parts at home will help you save money.

A whole chicken is usually much less expensive than boneless skinless chicken breasts because of less handwork by the butcher. If you perform the same tasks the butcher would to reduce an entire bird into more usable pieces then you are applying your labor instead of paying cash for it at the store.

It is not difficult to process a whole chicken. You can often find whole chickens on sale so buying a few while on sale and storing the butchered pieces in your freezer will save you money.

A side benefit is that you end up with skin and bones, which can be boiled and converted to make rich chicken broth. Broth can be used for chicken soups of all types or in other recipes for flavoring.

By allowing the fat to float to the top of your finished broth while it is stored overnight in the refrigerator will allow you to easily remove it. A low-fat chicken broth is much healthier and more flavorful.

Chicken broth can be used in many ways when you are formulating your healthy diet plan. To eat healthy you must plan ahead. Otherwise you will eat whatever is available when you get hungry.

Unfortunately, this is usually fast food and fast food is bad for you.

Oven Baked Chicken Breast Recipes

These recipes are easy to make. Whether served for lunch or dinner they will add a reliable source of protein to your meals.

Try this simple yet elegant dish for an easy family-friendly meal.

Marinated Chicken Breasts With Dip

Place boneless skinless chicken breasts in a bowl or plastic bag. Add your favorite Italian or other olive oil based salad dressing. Cover bowl or seal plastic bag. Allow to marinate in the refrigerator overnight.

When ready to bake place marinated breasts into an oven-safe pan or baking dish. Bake uncovered at 350 degrees for approximately 30-45 minutes. The cooking time will differ depending on the thickness of the chicken breasts.

They are done when cooked through with no red blood or meat visible when a cut is made in the thickest portion of the breast.

You can serve the chicken with the same dressing you marinated it in or another to use as a dip. Creamy dressing such as Ranch or blue cheese (as well as Roquefort) work great as dips.

Serve with a large salad containing many different colorful vegetables and wild rice cooked in chicken broth from your homemade chicken broth.

Oven-Baked Chicken Parmesan

Chicken Breasts
1 Egg, beaten with a splash of water
3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 large jar marinara sauce
1 cup shredded low-fat mozzarella cheese

Mix Italian breadcrumbs and Parmesan cheese.

Dip chicken breasts in egg wash (beaten egg and a splash of water) then roll in Italian seasoned breadcrumbs and Parmesan mix. Bake uncovered in a glass baking dish at 350 degrees for 30-45 minutes depending on the size of the chicken breasts.

Breasts are done when cooked through with no red blood or meat visible when a cut is made in the thickest portion of the meat.

Warm the marinara sauce in a covered sauce pan.

Place cooked chicken breasts on a serving platter, spoon marinara sauce over them, and then sprinkle with low-fat mozzarella cheese.

Serve remaining marinara sauce over whole grain pasta (whole wheat, spelt, brown rice, etc.) and garnish with grated Parmesan cheese.

Begin the meal with a large salad. An olive oil based dressing is preferred because of the health benefits this healthy oil offers.

Making oven baked chicken breast recipes is easy.

Eating oven baked chicken breast is even easier.

Eating a healthy diet plan while saving money is possible. Plan ahead and prepare good healthy foods your family and guests will enjoy.

Dale Heil, D.C.

[http://Eat-Healthy-Diet-Plan.com]

For additional tips, tricks, and healthy recipes please visit: [http://www.eat-healthy-diet-plan.com/Healthy-Dinner.html]

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Milk Chocolate Fudge Recipe - Easy Milk Chocolate Fudge

Here is a great tasting chocolate chip fudge recipe that's as easy as pie to make. Whip up a batch of this chocolate fudge when you need to make a quick dessert.

2 (6 oz.) packages semisweet chocolate chips

1 (6 oz.) package milk chocolate chips

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

1/2 to 1 cup nuts, chopped

1 1/2 teaspoon vanilla extract

Directions

Line an 8-inch or 9-inch square baking pan with wax paper.

In a heavy saucepan, cook chocolate chips and milk over low heat until thoroughly melted. Remove pan from heat. Stir in the nuts and the vanilla. Spread fudge pan and chill in the refrigerator for 2 hours, or until firm.

Cut into squares before serving.

=> Chocolate Marshmallow Fudge Recipe: Best Chocolate Marshmallow Fudge

Kids especially love this marshmallow fudge and this recipe can be a delicious treat to make on a weekend or for a bake sale.

2 1/4 cup granulated sugar

1/2 cup evaporated milk

2 cups miniature marshmallows

1/4 cup butter

1/4 teaspoon salt

1 cup chocolate chips

1 cup pecans, chopped (optional)

1 teaspoon vanilla

Directions

Grease a 9-inch square baking pan.

In a 3-quart saucepan, combine the sugar, milk, marshmallows, butter and salt. Cook over low heat - stirring constantly - until the mixture bubbles. Reduce the heat to a low setting and cook for another 5 minutes until the marshmallows are melted; stir constantly. Remove pan from heat.

Stir in the chocolate chips, pecans and vanilla. Cook and stir until the chocolate chips are melted and all is well blended.

Pour fudge mixture into baking pan. Chill in the refrigerator for 30 minutes, or until firm. Cut into Squares before serving.

=> Chocolate Mint Fudge Recipe: Irresistible Chocolate Mint Fudge

This is a great fudge recipe to make for the holidays. Since this recipe involves layering of fudge, you might want to cook the chocolate layer in 2 separate batches instead of one batch (which might cool down too much for easy use).

1 (12 oz.) package semisweet chocolate chips

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

6 oz. white chocolate

2 teaspoon vanilla

1 tablespoon peppermint extract

Green food coloring

Directions

Line wax paper in an 8x8-inch baking pan.

In a saucepan, combine 1 cup of milk and the chocolate chips; stir over low heat until melted. Stir in the vanilla. Pour 1/2 of the mixture into the prepared baking pan and let cool for 10 minutes.

In another saucepan, cook the white chocolate and remaining milk over low heat until chocolate is melted. Stir in the peppermint and green food coloring. Spread into baking pan over first layer. Let cool 10 minutes.

Pour remaining chocolate mixture into baking pan over the mint layer. Let cool. Cut into squares before serving.

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Turkey Breast Cooking Time

It is easy to make a moist succulent turkey breast by following a few helpful hints:

* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.

* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

Check the water level periodically and add more water if needed. This juice and herb infused mixture can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 1.5 to 2 hours

* 4 to 6 pounds - 2.5 to 3 hours

* 7 to 8 pounds - 3 to 4 hours

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to remove the neck and giblets first.

This will increase the the turkey breast cooking time by approximately fifty percent.

* Place your frozen turkey breast in a shallow roasting pan

* Place one inch of water in the bottom of the pan to keep your turkey moist and tender

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Place a tent of aluminum foil over the turkey to hold in heat for even cooking, remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

The typical turkey breast cooking times for a frozen turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 3 to 4 hours

* 4 to 6 pounds - 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

It is important to cook your turkey breast at 325 to 350 degrees to make sure that it doesn't dry out, and to maintain a safe internal temperature in the meat.

The best way to check for doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by approximately 25 percent. To be safe use a meat thermometer to test for doneness

Following these easy tips will ensure that you have a delectable meal that everyone will be raving about.

Candis Reade is an accomplished niche website developer and author.

To learn more about Turkey Breast Cooking Time [http://myholidayfoods.info/turkey-breast-cooking-time], please visit My Holiday Foods [http://myholidayfoods.info] for current articles and discussions.

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Entree Salads - Lunch Or Dinner Gone Healthier

Warm additions to cool greens is a great combination for anytime of year but especially when the grill is handy. The base salads can be topped with any protein you like. Come on, you know the drill. Think outside the recipe!

This spinach salad is a healthier version made with turkey bacon and chunks of sautéed tomatoes. Complete it with slabs of rustic whole grain bread brushed with olive oil.

The Dressing
If you've never made a pan vinaigrette you are in for a treat. The yum factor rests in the bottom of the pan after sautéing and is released when you add vinegar and maybe a little oil or stock.

Servings
Recipes make 2 entrees but can easily be double or tripled for company

Warm Spinach Salad with Grilled Sea Scallops Sauteed Tomatoes and Mushrooms

5 Cups Fresh Spinach leaves
1 Cup of thin sliced button or cremini mushrooms

Dressing:
2 slices turkey bacon, slice into thin bits
½ Cup of Olive Oil-split in half
¼ Cup of thinly sliced red onion
¼ Cup of good Balsamic vinegar
¼ Cup chicken stock
1 Ripe Medium tomato, split in quarters gently squeeze out seeds and rough chop
Salt and Fresh Pepper
2 1" thick slices of a rustic multi-grain bread brushed with olive oil
2- 4 ounce portions of fresh sea scallops*. Marinate before hand if you like.

* You can use salmon, swordfish, or other fish that holds up to the heat of a grill. I love this salad with sea scallops as the sweet of the scallops compliments the smoky bacon flavor and the bite of the spinach.

Method

Place the cleaned spinach in a mixing bowl with the mushrooms.

In a medium saucepan over low heat put ¼ cup of the olive oil and the bacon bits.

Cook until they are browned, then add the onions. Cook for one minute.
Now add the vinegar and stock and let simmer for about 2 minutes. Remove from heat and hold.

Heat your grill and cook the fish. Allow about 8 minutes to finish your salad ingredients and have the plate ready for the fish.

When the fish is almost done, place the bread slices down on a cooler part of the grill. It takes only about 2 minutes to add a nice grilled flavor to the bread.

Once the fish is on the grill set another medium sauté pan on a medium high heat and add the other ¼ Cup of olive oil. When it is hot but not smoking add the tomatoes. Toss them repeatedly, season with salt and pepper. Turn off heat.

Place the bacon vinaigrette pan back on the heat just to warm it. When it bubbles around the edges pour it over the spinach and mushrooms. Use a rubber, high heat spatula to scrape all the goodness onto your greens.

Use the same spatula to toss the salad with the dressing til it is completely coated. Split this mixture on to two plates. Spoon tomatoes around the salad. Top with scallops. Cut the bread in half and complete the plate.

Need more recipes and healthy living ideas? Head over to http://midlifewithavengeance.com

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Easy Bread Machine Pizza Dough

Making pizza at home is easy if you have the right tools and you'd be surprised how few tools you need. The dough is typically the part most people think is difficult to make but my 15 year old son who has no time is able to make is own pizza every night.

The only piece of "special" equipment you need is a bread machine with a dough setting. We had one sitting around from the home bread making craze a few years ago. The first thing you are going to need are the ingredients. Simple bread ingredients are all that is needed.
3 1/2 cups of flour (Bread flour for a slightly chewier crust.)
2 tablespoons of yeast (Normal yeast, not fast acting yeast.)
2 table spoons of honey (I add 3-4 tablespoons for a sweeter dough)
1/4 cup olive oil (This adds a lot of flavor.)
1/2 teaspoon salt (Don't skip this.)
1 cup warm water (Around 100 degrees.)
Any other flavorings (I put Italian seasoning, 1 table spoon, garlic powder, onions, ETC.)Place all the ingredients into the bread machine and set it to the dough setting. This is the only part that takes some time. My machine runs an hour and a half and only needs to be checked once after 20 minutes or so to make sure the dough doesn't climb the side.

Once the dough is done, spread flour over a large cutting board or a clean table. First divide up the dough because this is just a huge amount of dough to work with. One recipe makes 2 large regular pizzas or 1 large pan style pizza.

Roll out the dough with a rolling pin. Roll away from you then turn the dough a quarter turn and roll again. Continue doing this until the dough is 1/4 inch thick for regular pizza or 1/2 inch for thick pan style.

Now you have inexpensive and tasty pizza dough waiting for your toppings. Bake in a 400 degree oven for 20 minute then check on it regularly until the crust is a golden brown.

Zane Minninger loves food and experiments with different foods regularly. Having two children who love pizza but hate most delivery places, he had to come up with a fast and easy method to feed his growing children.

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Old-Fashioned Apple Pudding With Warm Vanilla Sauce

During the fall when our apples are in-season here on the East Coast, I enjoy making a variety of recipes that utilize fresh picked apples. One of my favorites is this recipe that was given to me back in the early 1980's by an elderly woman, who had lived in our community.

What I really like about this dessert is it's nice cinnamon apple flavor along with the warm vanilla sauce...it's the perfect mixture of both. If you have any left-overs, you will want to store them in the refrigerator in a plastic or glass container.

Pudding Ingredients:

2 cups peeled and diced apples
1/2 cup nuts, finely chopped
1/4 cup butter, softened
1 cup granulated sugar
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter with the granulated sugar until creamy and fluffy. Add in the lightly beaten egg until ingredients are combined.

In a large bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg and salt. Slowly add flour mixture to the butter mixture until all ingredients are well combined. Fold in the diced apples and chopped nuts.

Spray an 8 x 8" baking pan with some vegetable nonstick cooking spray. Pour the pudding batter into the baking pan. Bake in a 350 degree oven for 25 minutes.

Vanilla Sauce Ingredients:

1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 tablespoon softened butter
2 tablespoons vanilla extract

In a large saucepan, mix together the cornstarch, granulated sugar and salt. Slowly stir in the boiling water, butter and vanilla extract. Simmer sauce over low to medium heat until it has slightly thickened. (about 10 minutes). Remove from heat and serve over the warm apple pudding.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and trying out vintage recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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Winter, Summer, Red Or White Wheat - What is the Difference?

Winter and Summer Wheat

Crops can be planted in the fall and harvested in the spring or can be planted in the spring for a fall harvest.

The first are hard winter wheat varieties. These are mostly grown in the Western plains states. The crops are planted in the early fall. The seeds germinate and the wheat grows until the cold weather forces the plant into dormancy. In the best years, a light snow cover can protect the young plants and provide sufficient moisture for the crop to rocket out of dormancy in the spring. Harvest begins in Texas as early as June. Winter wheat is considered to have the best protein characteristics for artisan baking.

Spring wheat is grown throughout the Midwest and is most often of the high protein kind. High protein flour has special applications in the pan bread and pizza bakeries, and should not be used for home baking.

Red or White Wheat?

Most home bakers never realized that they have an option. In the last 10 years, hard white wheat has been widely introduced to professional bakers. Just as there are several colors of corn such as blue, red, yellow and white, to name the obvious, wheat can be hard red or white, depending on the color of the bran layer.

White whole wheat flour has gained in popularity as consumers and bakers have noticed a sweeter flavor in the white wheat in contrast to the slightly bitter flavor of the red variety.

Traditionally, whole grain recipes call for honey or sugar to mellow this bitter flavor. But with white wheat, there is no need to add any sweetener to the recipe. If you are looking to bake whole grain, King Arthur sells a 5-pound bag of white whole wheat, and you can be certain that it is whole grain and will have the same excellent baking characteristics of the hard red winter type.

Achim Thiemermann aka Chef Keem blogs about artisan bread baking methods, nutritious eating and healthy living in co-operation with renowned baking artist George Eckrich at http://breadhealthy.com Watch easy-to-follow focaccia bread video tutorials and learn the recipe for the most nutritious bread.

For not so healthy but oh-so-good recipes from Chef Keem's German/Austrian heritage visit http://kitchen.chefkeem.com

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Hungarian Food

Hungary is a well-known for its distinctive culture, unique language and interesting cuisine. It is perhaps for these reasons, as well as the beauty of the country's capital, Budapest, that Hungary has in recent years become one of the leading tourist destinations in the world. Of course, when people visit a country they often want to take a bit of that experience home with them, and one way that they can do that is by preparing Hungarian dishes at home.

Hungarian cuisine shares some features with the cuisine of the country's neighbors, but also includes some distinctive features. Perhaps the best known of these is the use paprika to enliven the taste of many dishes. It is not entirely certain when this innovation was introduced - some people say it was a native innovation, whereas other attribute it to the influence of the Ottoman Turks who occupied much of the country from 1526 to 1699.

The most famous of Hungarian dishes is undoubtedly Goulash, which is known within Hungary as "Gulyás" or "Gulyásleves". The dish is a stew, or very soup, prepared by cooking chunks of beef on the bone (shank, shin or shoulder) in a pot with onions, peppers, herbs, garlic and of course paprika - some versions of the dish also add potatoes.

Other popular Hungarian main courses include a fish soup made using freshwater fish, onions and paprika with tomatoes and white wine, goose liver (usually pan-fried), meat stew ("Pörkölt"), and a dish made from mashed vegetables known as "Fozelék". Additionally, there are also many interesting Hungarian desserts, the most famous of which is Dobos Cake ("Dobosh Torte" or "Dobos Torte") which is five layered sponge cake that was invented by the famous Hungarian confectioner, József C. Dobos.

By S. Tanna. Discover more about Hungarian Food at http://www.downloadfocus.com/cat_recipes_hungarian.php

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The Incredible, Edible Octopus

Eating octopus can lower cholesterol. Scientists do not know exactly why this occurs, but they do know there is some substance or group of substances in the protein of the flesh that stops the liver from producing cholesterol and also accelerates the excretion of cholesterol. Japanese scientists publishing in the International Journal of Epidemiology noted that eating not just octopi but also squid or shrimp lowers plasma fibrinogen, the protein that forms a framework for blood clots, at least in middle-aged men. And except for beef liver, no food contains more vitamin B12.

Vitamin B12 Content of Commonly Available Foods

(micrograms per serving)

Liver, pan fried, 3-1/2 oz 111.8
Octopus, steamed, 3-1/2 oz 36.0
Beef sweetbreads, fried, 3-1/2 oz 16.6
Pork sweetbreads, fried, 3-1/2 oz 16.4
Salmon, canned, 3-1/2 oz 4.4
Most meats 2.0 to 4.0
Cheese, Mexican, Queso Anejo, 1 oz 1.4
Chocolate ice cream, 1/4 cup 0.3
Tempeh, 3-1/2 oz 0.08
Doughnuts, commercial, 1 0.01
Fruits, Grains, Oils, Vegetables 0

Octopus is inexpensive, nutritious, and easy to cook. Nearly everyone who cooks it will tell you that you have to tenderize it, usually by some bizarre method, such as throwing the frozen specimen against the sink, dipping it into boiling water three times, marinating it in pineapple juice (which will make the flesh slimy) or soy sauce (which will tenderize the octopus, but isn't necessary), or, my personal favorite, covering a thawed or fresh octopus with chopped daikon radish and kneading it like a loaf of bread. None of these methods is necessary. Just cook until it is done, always more than an hour and usually more than two hours.

Click to read more about Nutritious Food and Healthy Diets.

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Low Carb Bread Recipes

It has been noted that usually bread is kept out of the low carb diet, if you wish to add a low carb bread recipe to your low carb recipe book then there are some terrific options for you. There's a variety of range for you in the low carb bread recipes too, you can have muffins, bagels, sticky buns and pancakes too! Well, there are some great bread recipes that you can put on your low carb diet recipe list but make sure you choose the right ones. One of the favorite recipes for the bread lovers is the apple sauce muffins; it is an easy low carb recipe. It is the favorite recipe for those who had to cut almost all of the bread products out of their life.

Although this recipe does require many ingredients but still it is simple and easy to make.

The dry ingredients portion that you'll be needing for this easy low carb recipe are:
3/4 cup soy protein isolate
1/4 cup oat flour
1/4 cup wheat gluten flour
1/4 cup ground golden flax seed
1 teaspoon baking powder
2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon mace or ginger
1/4 teaspoon salt
1 cup Splenda and
1/4 cup brown sugar twin

Now for the wet ingredients in this low carb recipe you'll need:
4 beaten eggs
1 teaspoon vanilla
3/4 cup light olive oil
1 cup unsweetened apple sauce and
2-3 drops apple oil

It is not necessary to make the topping, but to make it look more beautiful you can make the topping, for the topping you'll be needing:
1 tablespoon of rolled oats
1 tablespoon oat flour
1 teaspoon brown sugar Twin and
a couple shakes of cinnamon

For the preparation of this low carb recipe all you'll have to do is mix the dry ingredients together and the wet ones together in two separate bowls. Then mix the wet ingredients into the dry ones until blended pour it into the sprayed muffin tins, sprinkle the topping that is if you made one and put it in the oven to bake. Now you have to bake the muffins at 350ºF for half an hour or even longer if your desire.

If you want to change the recipe to pumpkin spice muffins all you have to do is add 15 oz. canned pumpkin instead of the apple sauce and apple oil.

Another very easy low carb recipe that you might want to know and try is the cheddar cheese bread. For the cheddar cheese break you need:
1/3 cup soy flour
1/3 cup soy protein
2 large eggs
1/2 teaspoon baking powder
2 tablespoons of sour cream
2 tablespoons of olive oil
1/2 cup cheddar cheese grated and 2 teaspoons oregano.

For the preparation of cheddar cheese bread, have the oven preheated to 375ºF, mix the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl. Fold in half of the cheddar cheese, pour the batter into the pan and sprinkle the remaining cheddar cheese on top of it and the bake for about 30 minutes.

Kim Tanady has been writing articles professionally, both online and offline, since 5 years ago. This author is not only writing in the subject of diet, but also in fitness, fat loss, health and many other more. Check out her latest website in dcs grill which discuss and review about tec grills

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Italian Recipes: Traditional Roman Soup

Italian cuisine is perhaps the most widely recognized and famous globally - nearly every civilized country has assimilated pasta and pizza alongside their own national dishes, and one can always find an Italian restaurant. But I wonder how much of what is regarded as "Italian food" actually comes from authentic Italian recipes. Pizzas are the most obvious example, having undergone major changes to accommodate to the American palate.

However, when you go back to it's roots, Italian recipes are essentially about good, healthy food - olive oil, vegetables and bread being the most common ingredients.
Today, I'd like to introduce you to a traditional Roman soup, to be served with warm bread. A simple French bread will suffice.

Ingredients
1 lb potatoes
1 litre of water
Garlic
Chilli pepper
Salt
5 oz Pelati tomatoes (or sauce)
1 lb of chicory
Extra virgin olive oil
Bread

Preparation
Pour the water into a hot earthenware pot (a large sauce pan will suffice).
Cut the potatoes into thick slices, and crush two cloves of garlic. Add this to the water, along with the chilli pepper, 1 table spoon of salt and the tomatoes. Bring to a the boil, then reduce the flame and simmer for 15-20 minutes.
Finally, add the chicory and simmer a little longer unless the soup thickens.
Drizzle the olive oil on the bread and serve.
This is a simple but delicious recipe, but it isn't so filling that no one will have room for dessert. May I suggest a little Tiramisu perhaps?

You can find more authentic, healthy Italian recipes at this website.

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Stir Fry

Stir fry is quick and delicious. With limitless ingredients, it can constantly be customized depending upon taste. It's a great way to incorporate fresh vegetables that are in season. Known for rich flavor and crunchy vegetables, stir fry is a favorite Chinese dish amongst families.

You must prepare the ingredients before you start. The prep work will actually take much longer than the cooking. All ingredients must be chopped into bite size pieces. As you chop an ingredient, place it in a bowl, so it will be easy to add to your dish when it's time.

For the meat, marinate it to protect it from overcooking. Keep it in the marinade for at least an hour. The longer meat can marinate the better. The marinade will make the meat tender and add flavor. A variety of marinades can be used, but if you'd like to make your own typical ingredients are soy sauce, chili sauce, hoisin sauce, beef stock, corn starch, brown sugar, and dry sherry amongst others.

Stir fry involves cooking the dish over high heat in a quick fashion to preserve the color and texture of all the food. The traditional pan used is a wok. However, a large metal bowl will suffice. Use one that has thin metal. The heat is primarily located at the bottom of the pan, so once food is cooked, toss it to the coolers sides. This technique prevents overcooking. A frying pan can be used, but it won't cook the food as fast, and vegetables will not be crisp. Use an oil that can withstand a high heat such as canola, corn, or peanut. A variety of vegetables and meats can be used. For the sauce, typically soy sauce, hoisin sauce, or chili sauce is used. Serve the stir fry with either short or medium grain rice.

Add some chopped herbs and spice to your dish to give it a kick. Popular items are garlic, shallots, red pepper flakes, scallions, and chili peppers. When you're ready to cook you dish put the slowest cooking item in first, and the fastest cooking ingredients like tomatoes in last. Don't be afraid to experiment with new ingredients. Stir fry is the perfect dish to use all the vegetables you don't having to do with.

If you would like more tips on cooking stir fry or additional Chinese food recipes, visit http://www.cdkitchen.com today. 

Joseph Devine

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Hot Air Popcorn Poppers

Popcorn is a great snack to have when watching movies or just relaxing. When people are dieting, it can be hard for them to choose what to eat and what to avoid. Unbuttered popcorn is considered to be light, easy to digest food. Unbuttered popcorn contains fewer calories and has enough fiber to make it an ideal diet snack. Hot air popcorn poppers are the best option for diet conscious people, as they require no oil or butter.

Plain popcorn by itself can be quite uninteresting if eaten regularly. Many flavors, such as caramel, plain salted, tomato, cheese, dill pickle, salt and vinegar, cheese, and white cheddar, transform popcorn into a versatile snack. Plain salted popcorn can also be mixed with brown sugar, soy sauce, garlic and onion salt, iced tea mix, peanuts or raisins. They all are options to make the snack a bit more savory.

It is always advisable to keep in mind that hot air popcorn should be served right away; otherwise it could become stale and soggy. Air popped popcorn pops best at approximately 400 degrees. It is always better not to pop popcorns in butter, as it can burn the kernels before they get hot enough to pop. Any cooking oil can be used to make traditional popcorn, but it is always better to use light oil to pop corn. Oil should cover the bottom of the pan. However, people can always choose air poppers. Moreover, air popcorn is cheap and does not burn.

There are electric hot air popcorn machines that are used to pop corn. There is no need to use oil in these machines, and, as a result, this popcorn is much healthier and can be a low-calorie treat. These machines work much faster and are considered to be more economical than making popcorn in the microwave.

People can enjoy a hot, healthy, and delicious popcorn treat with these machines. They leave almost no popcorn unpopped. These machines normally carry a 2-year warranty. Manufacturers also provide instructions and guidelines that have to be followed in order for the machines to give long and trouble-free service.

Popcorn provides detailed information on Popcorn, Popped Popcorn, Popcorn Machines, Popcorn Factories and more. Popcorn is affiliated with How Many Carbs In Pizza.

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A Simple Way to Cook a Stuffed Aubergine Filled With Meat

Stuffed Aubergine filled with meat and pine nuts and served on a bed of thin bread (ragayig) and yoghurt.

Ingredients used for Stuffed Aubergine (Serves six people )

12-14 small aubergines, ¾ kilo of lamb or beef (minced), 1 large onion (finely chopped), 2 tablespoons of parsley (finely chopped), 2 tablespoons of pine nuts, 1 teaspoon of mixed spices (ground), 70 grams of tomato purée, 2 cups of yoghurt 2 cloves of garlic (crushed), 2-4 loaves (depending on size) of thin bread (ragayig), butter, salt and black pepper

Preparation Method for Stuffed Aubergine:

For the preparation of Stuffed Aubergine, Wash and dry the aubergines, and cut off the stalks. Core the aubergines with a long thin corer until you are left with thin (½ cm thick) shells, and immerse the shells in cold water. Heat about 50 gm of butter, add the minced meat, and brown for 10 minutes stirring all the time, then add the onion and continue browning for a further 5 minutes, add the parsley, pine nuts, salt and pepper to taste, and the mixed spices, brown for about 10 minutes while stirring, then remove from the heat, thoroughly rinse out the cored aubergines, drain all water from them, and fill them with equal amounts of the meat mixture, then place the aubergines in a pan with the open ends upward dilute the tomato purée in 2 cups of water, add a dab of butter, salt and pepper, and pour into the pan with aubergines - see that the level of liquid reaches only about half the height of the aubergines.

Bring quickly to the boil and allow to simmer for about 40 minutes (add boiling water if necessary, so that the pan does not dry up), and remove from the heat when cooked. Pile the ragayig (thin loaves) one on top of the other on a large serving platter. Add the crushed garlic to the yoghurt, mix, and pour evenly over the ragayig, then, Place the cooked aubergines on top of the yoghurt and bread. Stuffed Aubergine is now ready to eat.

Serving Tips for Stuffed Aubergine:

Serve it hot immediately.
While serving Stuffed Aubergine, serve the cooking sauce separately on the side.

The Author "Tom Schavo" is an expert Cooking adviser who and runs a site on Cooking tips:

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keema paratha

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How to Make Flying Saucer Bread

This recipe can not be found in any cookbook. In fact, I coined the name for this bread myself. It is bread that I enjoyed when eating bologna sandwiches during my early school days growing up in New Jersey.

I first came across this strange bread during school lunch break. Across from my school, in the middle of Newark, New Jersey was my favorite deli. There was always a line of students waiting to get their freshly baked bread with their favorite meat and cheese.

Then during my high school years, I found this bread again. My palate was beginning to develop and I had gone from bologna sandwiches to Italian style hot dogs. This is a fantastic hot dog sandwich stuffed into a cut half of flying saucer bread covered with mustard, peppers, onions and fried potatoes.

Later, I found out that this bread has been made for centuries in the Middle East. There are many different versions similar to pita bread or Armenian bread. My version is unique and was derived from my pizza dough recipe. Here is my recipe and I hope you enjoy it!

Poolish:

A poolish is a bakers term that is used in making Italian and French breads. It enhances the flavor of the bread.

1 - Cup of flour
1 - Cup of water or buttermilk
1 - Pinch of yeast

Mix the flour water and yeast until it looks like a pancake batter. Store the poolish in a plastic container and let it sit overnight in a warm place. The next day the poolish should be bubbly and ready to make your dough. Try the poolish with both water and buttermilk and see which one you like better.

Dough Ingredients:

3 - cups of flour
1 - cup of warm water
1 - teaspoon of salt
1 - teaspoon of yeast
1 - tablespoon of olive oil (optional)

Add the poolish to the above ingredients and kneed your dough until smooth. Add a little more flour if needed. Then place your dough in a covered container and let it sit at room temperature for 1 hour. After that let your dough slowly rise in the refrigerator overnight.

First Rise:
The next day take your dough out of the refrigerator and let it come to room temperature, this takes about 2 hours.Be sure to provide a warm place for your dough for its first rise. When it has almost doubled in size it is ready to form into rounds.

Second Rise:
Use a large flat cooking pan and spray with olive oil. Shape your dough into 4 round flying saucer shaped buns and place them on the cooking pan. Each saucer should be about 6 or 7 inches around. Cover them with a light plastic wrap that has been sprayed with olive oil. Let them rise again for about an hour or more. They should be puffed out a little.

Baking:
Set your oven temperature to about 400 degrees and cook about 15-18 minutes. They should be a light brown when done. Let them sit out to cool before cutting.

When cool cut in half and split the center open so that you can stuff your sandwich meat or hot dog in it. This recipe makes 8 - half rounds of flying saucer bread. Enjoy!

Vinny DiLeo is passionate about Italian cooking and photography. He has won awards for his pizza and pasta dishes. You can find some great recipes on his pizza making web-site and see some of his recent photographs in his photography gallery.

http://www.perfecthomemadepizza.com
http://www.vincentdileo.com

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Yummy Yorkshire Pudding

These are my favorite! I just adore these. My mother has to make double every time, just for me! Actually, I have never had better Yorkshire Pudding than my mothers...They are often too large to deal with, too burnt or tasteless. These are absolutely wonderful...You'll never use any other recipe again for Yorkies! ~ Kimberly Edwards :D

Type: Bread

Serve With: Prime rib, gravy, mashed potatoes

Prep Time: ~ 8 min

Cook Time: ~ 30 min

Yield: 12 regular muffin-sized Yorkshire puddings

Ingredients:

1/2 cup Milk - Room temperature if possible

1/2 cup Water - Room temperature if possible

2 large Eggs - Room temperature if possible

7/8 cup Flour

Beef drippings or butter - If you have prime rib drippings, use these to coat bottom of muffin tins.

1 pinch Sea Salt

Instructions:

1. With a hand mixer, beat water, milk, eggs, flour and salt, all of which should be room temperature.

* Tip: It works much better at room temperature!

2. Coat bottom of regular sized muffin pan with beef drippings, if you have them; if not, then use butter.

3. Heat pan in 450 F oven until drippings/butter are sizzling.

4. Pour batter into muffin pan. Should fill 12 muffin parts 1/3 full.

5. Bake in a 425 F oven for 5 min. Then reduce heat to 350 for ~ 15 min.

* Tip: When "Yorkies" are puffed up, golden brown and firm, they are done.

6. Take them out of oven, and let sit for about 2-3 min. Then turn them out, so they do not stick to the pan.

7. Cover with gravy and Enjoy!

***

I love love love these gorgeous, golden puffed Yorkies! Sooo delicious, and you can't just eat one! If you have never tried them, you don't know what you're missing!
My mom's recipe is the best I have ever had! I hope you enjoy this recipe as much as my family does...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing Bread Recipes and Check out Kimberly's Cooking Secrets at: http://www.CookingWithKimberly.com

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A Typical Filipino Breakfast

Filipinos love to eat. An average Filipino eats around six times a day. We eat breakfast usually around 6-7 am, we have some snacks usually around 10am, lunch, more snacks at 3pm and finally dinner.

A typical Filipino breakfast is usually eggs, sunny side up; fried rice and any or all of the favorite Filipino breakfast staples: tocino or sweetened pork strips; tapa, a kind of beef jerky or tuyo, dried salted fish.

These dishes are fairly easy to cook. They require only minimal cooking skills. Fried rice is usually recycled rice from the night before. It is just rice that has cooled, then fried in a little oil with lots of garlic. Tocino and tapa, require a little boiling, when they are soft, the water is usually drained and a little cooking oil is added to fry the meat. Once it has started to caramelize, it is removed from the heat and served hot. Tuyo is usually washed to remove the excess salt and then fried in hot oil.

Filipinos are talkative in nature and even early in the morning the mood in the breakfast table is usually festive. Breakfast is usually a time for mom to remind her family to be good in school, to come home on time and for dad to take it easy at work. Although most Filipino mothers work, they still find time to cook these simple fares for breakfast with the family.

Breakfast is a good time for the children to touch base with their parents too. Since both parents usually work and come home late when the children are about to go to bed, kids usually remind their parents of upcoming projects for school or ball games and parent teacher conferences during breakfast.

Other favorite Filipino breakfast dishes are: hotdogs, pork and beans, sardines usually in tomato sauce and corned beef. Since children's classes start early in the Philippines, usually around 7-7:30 in the morning, breakfast food is usually easy to prepare. And rice is usually eaten with whatever viand there is.

Though it is not uncommon to find Filipinos eating cereals, oatmeal, toast or pancakes for breakfast, the tuyo, tapa and tocino will always be all time Filipino breakfast favorites. In some tables, a combination of a cooked and cold breakfast is even common. Mom may prefer oatmeal and fruit to her kids milk and cereal, and dad might opt for the cooked breakfast. It is also a frequent practice in most Filipino homes to eat pan de sal or bread while waiting for a cooked breakfast.

Filipinos definitely believe to eat like kings during breakfast because this gives us more time to chat with each other and enjoy each other's company. It is a time to relax before starting a long day.

Lance Thorington, a professional writer and online publisher, has written and published numerous articles in many different niches, especially about healthy eating [http://healthremedyreview.org]. Read more at [http://healthremedyreview.org]

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Looking For a Great Italian Meatball Recipe?

Looking for a great Italian meatball recipe? Wrap your lips around this one.

This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.

The Best Meatball Recipe

Can be prepared in 45 minutes or less.

Ingredients

1 pound combined beef, veal, pork (must be fresh)

3 large eggs

1 cup grated Romano Locatelli Cheese

1 cup bread crumb

1 clove garlic - minced

1 teaspoon salt

Preparation

(All mixing is done be hand)

In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.

IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.

Bake for 12 minutes on one side then 10 minutes for the other.

BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.

I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.

Buon Appetito!

Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's Italian recipes visit http://www.paulaltobelli.com or email Paul directly at altobelli@gmail.com.

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Food Processor French Bread With Italian Herbs

A piece of crunchy bread can make the simplest meal - soup, stew, an omelet - into a fancy meal. Many restaurants are serving frozen bread these days. This bread is often under-baked or lacking in flavor. Instead of hearing a crunch when you bite into the bread you hear nothing. Even worse, the bread feels squishy in your mouth.

What a disappointment.

The way to avoid disappointment is to bake your own bread. Your first reaction, I would wager, is that you don't have time to bake bread. Well, this recipe for French bread hardly takes any time at all and tastes as good as bakery bread. If you have a food processor you can have French bread in a flash.
Serve it straight from the oven and your family will say "Ahhhh."

INGREDIENTS

2 cups bread flour

1/2 cup wheat flour

1/2 teaspoon salt

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 teaspoon active dry yeast

Assemble ingredients in food processor. Pulse. Add 1 cup warm water and process on high for 1 1/2 minutes. Place dough in bowl that has been coated with cooking spray. Cover with a towel and let dough rise until it almost reaches the top of the bowl.

Sprinkle a bread board with cornmeal. Turn dough out onto board and cut in half with a serrated knife. Pull and stretch each half into a long, thin loaf. (You may have to roll the dough a bit.) Slash the tops of the loaves with a sharp knife or scissor. Place loaves in a nonstick baguette pan.

Put the pan on the top rack of a COLD oven. Put a pan of ice cubes on the bottom rack. Set the oven temperature to 450-475 degrees. Bake for 20 minutes until the tops are light brown and the bread sounds hollow. A 1/2 teaspoon of garlic powder may be added to this recipe for even more flavor.

http://www.harriethodgson.com http://www.healthwriter.blogspot.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation website under the "School Corner" heading.

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Easy French Toast Recipes

French toast is easy to make and is a delicious dish. However, it is not easy to know exactly, where French toast comes from. Long ago it was much harder to come by food, and there was not very many ways in which to lengthen the life of many foods short of salting them for curing, so people used what they had available to feed their families. There are so many interesting stories and opinions of where it all began. Down through the ages and in nearly every country there is a variation of what is called French toast by some. This appealing treat is known by many names since times medieval.

French toast is made using different ingredients, some are sweet to the taste, while yet others are strong and savory. Overall, they made use of what they had in hand and one thing they have in common is making use of stale bread.

French toast is oh so easy to make, with the simplest or the most extensive list of ingredients, whether for a morning meal, a daytime snack or even as a light quick fix supper. You should really try some French toast.

You will need a bowl and a whisk or fork. A griddle of sorts, a skillet or frying pan will suffice; as well, you shall have a spatula. French toast also needs a platter and plates for many or a plate for each serving. You will also need forks or spoons as is preferred by individual tastes of course for eating the French toast as well as for serving utensils of condiments and garnishes while dinning. If possible, have a warm area to keep the French toast in when making more than one serving as this helps contain the warmth of the meal itself, although, cold French toast is very good too.

An Easy French Toast Recipe for an individual serving.

You will need:

Two slices of bread, your choice
Three quarter cup of milk
One teaspoon vanilla extract
One teaspoon ground cinnamon
One pinch of salt or not
One egg
Butter
An Easy French Toast Recipe for multiple servings.

You will need:

8 slices of bread, your choice
3 to 4 eggs
1 ½-cup tomato sauce
1 teaspoon minced garlic
¼ teaspoon of onion powder

A bit of cooked meat is added, if you so choose also salt and pepper to taste.

You shall beat the eggs first then add each wet ingredient while continuing to mix thoroughly. It is best to add all dry ingredients into one concoction, and then add dry mixture into the wet batter mix, stirring as you continue. When meat or other preserves are prepared with French toast they are usually a topping of an accompaniment.

While you are mixing the batter, you should also be warming a pre-lubricated griddle. Use enough butter or oil to cook the French toast. This is over a medium heat.

Place the bread into the batter and cover both sides, however do remember that the more stale a piece of bread the longer it should stay to soak up the batter. However, a fresher piece of bread will not take as long to become pudding in the batter if left longer than needed.

Place bread on griddle and lightly brown on both sides, turning once until crisp.

Add preferred toppings, serve up hot and enjoy!

Luca Robi is the owner and co-editor of www.cookeryfrench.com [http://www.cookeryfrench.com/] where you can find great information about French Cookery and other related information.

Visit us if you want to learn more about Easy French Toast Recipes [http://www.cookeryfrench.com/]

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Whole Wheat Bread Recipes - Something Great For Your Bread Machine

No matter what you may think, wheat bread is very healthy and delicious. American garlic & parsley bread, Amish bread, anadama bread and apple carrot bread are 4 recipes that prove just how wheat bread is so delicious.

Below are the recipes so you can make your own decision.

1. American Garlic & Parsley Bread - Machine

Amount Measure Ingredient: Preparation Method

- 1/2 teaspoons Active dry yeast
- cups Bread flour
- tablespoons Wheat germ
- tablespoons Wheat bran
- 3/4 teaspoons Salt
- tablespoons Sugar
- tablespoons Vegetable oil
- Garlic cloves -- minced
- tablespoons Chopped fresh parsley
- 1/4 cups Water

Directions:

- Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Use White bread setting.
- Let the loaf cool before slicing. Serve plain or toasted.

"This is good bread for a steak sandwich, French dip roast beef,
or a grilled mozzarella cheese and tomato sandwich.

Baking the garlic right in the bread lightens the garlic flavor.
10 of 151

If this is not a strong enough garlic statement for you, add another clove."

2. Amish Bread

Amount Measure Ingredient - Preparation Method

-----1/2 LB LOAF----
- 1 cup WATER + 1 T
- 4 tablespoons Olive oil
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 3 1/4 cups flour
- 2 teaspoons Yeast
- 3 teaspoons Vital wheat gluten

-----1 LB LOAF-----
- 6 ounces WATER
- 2 1/2 tablespoons Olive oil
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 cups flour + 2 T
- 1 teaspoon Yeast
- 2 teaspoons Vital wheat gluten

Direction:

- Place ingredients into BM pan according to your machine's directions.
- Bake on regular cycle. light setting.

3. Anadama Bread

Amount Measure Ingredient - Preparation Method

-----FOR 1-1/2 LB. LOAF-----
- 1 package Yeast
- 3 1/2 cups Bread flour
- 1/3 cup Yellow cornmeal
- 1 1/2 cups Boiling water
- 1/3 cup Molasses
- 1 teaspoon Salt
- 2 teaspoons Butter

Directions:

- Place cornmeal into a bowl.
- Carefully pour boiling water into cornmeal, stirring to make sure it is smooth.
- Let stand for about 30 minutes.
- Stir in molasses, salt and butter.
- Place yeast into the B/M pan, bread flour, then cornmeal mixture.
- Select white bread and push start.

4. Apple Carrot Bread

Amount Measure Ingredient - Preparation Method

- 1 1/8 cups Apple juice
- 1/3 cup Carrots -- grated
- 1 1/2 Eggs
- 2 1/3 tablespoons Maple syrup -=OR=- honey
- 1/2 teaspoon Salt
- 1/3 teaspoon Cinnamon
- 1 1/2 tablespoons Vital gluten -- to 3 tbls
- 3/4 cup Oat -=OR=- wheat flakes
- 3 cups Whole wheat flour
- 2 teaspoons Yeast
- 1/3 cup dried apples
- 1/3 cup Nuts -- chopped (opt)

Directions:

- Add ingredients according to manufacturer's directions.
- Medium color setting. Add nuts and apples at the beep.

Makes 1-1/2 lb loaf.

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Great Crab Cake Recipes

Crab cake is a popular American dish that can be served as appetizer or as a main dish. The basic crab cakes ingredients are crab meat, eggs, breadcrumbs and seasonings. However, several and delicious variations of crab cake recipes can be found. Similarly, crab cakes cooking method varies - crab cakes can be baked, sautéed, fried, grilled or broiled. Usually crab cakes are accompanied with some crab cake sauce but they can also be served alone.

Below you can find some delicious crab cake recipes:

Crab Cakes

Ingredients:

1 pound backfin crab meat

1 teaspoon Worcestershire sauce

2 tablespoons mayonnaise

1 egg, beaten

1/4 cup cracker meal

1 clove garlic, crushed

1 pinch cayenne pepper

Directions:

1. Combine all ingredients and form into small cakes.

2. Sautee cakes in butter until browned on each side. Serve hot.

Baked Crab Cakes

Ingredients:

2 pounds jumbo lump crab meat

5 cup cornflakes

1/2 cup mayonnaise

2 tablespoons dijon mustard

2 teaspoons old bay seasoning

1/8 teaspoon cayenne pepper

2 large egg yolks

1/4 cup unsalted butter, softened

Tartar Sauce:

1 cup mayonnaise

1 teaspoon Dijon mustard

1 1/2 tablespoons fresh parsley, finely chopped

1 1/2 tablespoons chopped capers

1 tablespoon sweet pickle relish

1 tablespoon chopped fresh chives

Directions:

1. In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.

2. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks. Add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.

3. With a 1/4 cup measure, form crab cakes into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick. Gently coat crab cakes with cornflakes, transferring as coated to a
wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

4. Preheat oven to 400F.Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes. Serve with tartar sauce.

Tartar Sauce:

1. Mix all ingredients together. Cover and chill.

Maryland Crab Cakes

Ingredients:

1 pound cooked crab, flaked

2 tablespoons chopped fresh parsley

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon Louisiana hot sauce

2 eggs, beaten

2 tablespoons mayonnaise

1/2 cup cracker crumbs

salt and pepper to taste

flour for dredging

Directions:

1. Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
and mayonnaise together.

2. Add the crab and crumbs, and season with salt and pepper to taste.

3. Divide the mixture into 8 cakes and dredge in flour.

4. These can be deep fried at 375 to 380 degrees for 2-3 minutes (or until golden
brown). Or you may pan fry them on both sides in butter.

Enjoy your meal !!

To find more crab cake recipes or other crab recipes you can prepare take a look on this site: http://www.weloveseafood.com/CrabCakeRecipes.html

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