Keep on Hand Making Assembly Cooking Simple and Creative

Here's a guide to some prepared products and condiments to keep on hand to make
assembly cooking simple and creative. If the higher prices of some of the items, such as
cut vegetables and cooked chicken, are discouraging, remember the adage ``time is
money.''   
IN THE CUPBOARD:
Small pasta, such as rice-shaped orzo, tiny bows, fine angel hair and couscous
(granular semolina) cook quickly and can be the base of a main-dish salad for help visit www.apples-recipes.com. Additions could include chopped vegetables and onions from the supermarket salad bar, chopped fresh herbs (such as dill) and smoked fish or chicken from the deli case.
Instant rice generally gets poor marks for texture, but several new quick-cooking rices
rate well in our book. For example, a brown rice that cooks in 10 minutes retains much
of the chewy texture of traditional brown rice (which requires 40 minutes to cook) and
all of the nutty flavor. For added taste, cook the rice in broth or bouillon, or substitute
spicy tomato juice or salsa for part of the cooking liquid. Stir chopped, cooked meats,
vegetables and beans and shredded cheese into the cooked rice for a substantial main
dish.
Likewise, seasoned rice and sauce blends cook quickly -- about 12 minutes in a
microwave oven -- and are natural bases for additional ingredients such as chopped
herbs, diced tomato, frozen vegetables and canned beans.
No-boil or instant lasagna noodles make assembling a pan of lasagna a snap and they
save dirtying another pot.
Canned beans, such as garbanzo, black, pinto and white beans, add variety and texture
to all sorts of fast meals, including soups, salads, chili, stews, pastas and rice dishes. Bean
flakes rehydrate in 5 minutes with boiling water and form the base for refried beans,
soups and dips. Canned refried beans can be served as is for a side dish or used inside a
burrito or enchilada. Or stir in a few tablespoons of salsa and a couple of dashes of hot
pepper sauce for a quick bean dip.
Bottled sauces, such as salsa, pesto, remoulade sauce, Thai peanut sauces, Asian
teriyaki and hoisin sauce brushed over fish, chicken and pork chops while they grill or
broil add interest, flavor and color for help visit www.bread-machine-cookbook.com. If time allows, marinate the chicken or pork in the
sauce 1 or 2 hours before cooking.
The ethnic aisles of large supermarkets hold many canned or bottled foods that can
turn ordinary cooked pasta, rice, meats and vegetables into new dinner ideas. Canned or
bottled caponata, for example, an eggplant, tomato, celery and olive mixture, is great
over pasta or pan-fried meats and grilled fish. Likewise, roasted red peppers, marinated
artichokes, instant polenta, olive paste, chili paste with garlic and Thai seasoning mixes
often offer quick flavor solutions.
Vinegar, such as seasoned rice vinegar, balsamic vinegar and sherry wine vinegar,
add lots of flavor to fresh salads, slaws, cooked vegetables and stir-fries. They also can be
used as a marinade for fish fillets and chicken breasts destined for the grill or broiler.
Dessert sauces, such as bottled caramel sauce and lemon curd, can be used for more
than just ice cream toppings. Caramel sauce can top brownies, cakes and fried bananas.
Lemon curd makes a fine filling for a fruit tart when spread over a cooked tart shell or
spooned into shortcake cups. Canned fruit packed in juice, such as apricots and peaches,
puree nicely in a blender or food processor for an instant dessert sauce or ice cream
topping.
IN THE REFRIGERATOR/FREEZER:
Cooking fresh produce has never been easier thanks to items such as peeled baby
carrots, cut broccoli and cauliflower florets, cleaned salad greens and spinach leaves.
Shredded coleslaw mixes and broccoli slaw (julienned broccoli stalks, carrots and red
cabbage) adequately form the base of a fast side dish or main-dish salad or stir-fry.
While rotisserie chicken has its place in our grocery carts, sometimes it's just more
convenient to stock up on chilled cooked chicken or chicken pieces. They keep
(unopened) for more than a week in the refrigerator and can be eaten as is, reheated or
shredded for adding to salads, stir-fries, soups and casseroles.
Fresh pasta cooks faster than dried. Frozen filled pastas, such as tortellini and ravioli,
can be cooked and eaten hot with a bottled pesto or marinara sauce or chilled and tossed
with bottled salad dressing, frozen peas and diced green pepper for a hearty pasta salad.
Whichever pasta you choose, always start the water to boil before assembling the rest of
the ingredients.
Prepared pizza crusts come in all shapes and sizes these days. Keep a couple on hand
for doctoring up for a quick meal even the children will eat.
Keep quick-cooking meats, such as turkey cutlets, fully cooked sausage, boneless
chicken breasts, pork tenderloin and steaks, in the freezer. Most can be cooked frozen
(allow a little extra time) or thawed carefully in the microwave oven.
The freezer case offers more choices than ever before for fast vegetable fixes. Today,
mixed vegetables could be anything from broccoli, corn and red peppers to a
Western-style combo of potatoes, green beans, onions and red peppers. Add the
mixtures to cooked pasta and beans or soups, or fry with leftover potatoes for a quick
hash.
Likewise, frozen fruit sports new combinations, such as a blend of kiwi, pineapple,
mango, papaya and red grapes. Use the fruit for salads, compotes and as layers in a
parfait. Or puree frozen fruit into an easy sorbet or thaw it and puree it to serve over
pound cake, angel food cake or ice cream or for a refreshing fruit soup base

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Unique Ways To Make Your Child Eat Breakfast…!

Getting your kids to eat something that's good for them can be tricky. Indeed getting them to eat anything at all can be difficult. It's bad enough when they are still trying out new tastes, but once they're at school and getting their own ideas about when and what they should eat it's even worse. They are renowned for snacking, so what better way to get something nutritious in them by taking advantage of this.

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Meals With Vegetables Generally Aid In Decreasing Extra Body Weight

Common weight loss items consist of treadmills, resistance bands and bicycles. These products usually are utilized every day in order to assist with getting rid of excess weight. Though, in addition to those popular weight loss items, food items can be best weight loss products also. Foods generally are overlooked while needing to remove excessive pounds.
Veggies are a wonderful illustration of products that assist with removing excess weight. Vegetables have lots of vitamins, antioxidants and minerals. Research has proven vitamins, antioxidants and minerals help decrease chance for medical conditions, boost immune system plus above all else assist in losing excessive fat. Therefore, consuming vegetables abundant with minerals, antioxidants and vitamins is incredibly valuable.
However, at times vegetables could result in extra pounds. One way vegetables cause body weight gain is if eaten in cheesy and creamy sauces. Creamy and cheesy sauces often require heavy creams, cheese and milk. These three ingredients are rich in unhealthy fat and calories that contribute to weight gain. Try never to destroy vegetables by using heavy creams, milk and cheese. Those rich in calorie substances turn healthy vegetables to unhealthy vegetables.
One more fashion vegetables can lead to extra pounds is whenever veggies are batter dipped, pan fried and breaded. Pan fried, breaded and batter dipped typically means the product is cooked with trans fatty acids. As a result, those food products will be loaded with calories and unhealthy fats that contribute to excess pounds. Better options are steaming, boiling or grilling veggies. Though, most healthy alternative will be consuming them raw.
One more method veggies might contribute to weight gain instead of loss of pounds is using dressings and dips. Pre-made vegetable dips as well as salad dressings are packed with hydrogenated oil, sugar and salt. All those items contribute to excess weight. Though, people love consuming dips and dressings on veggies. Creating vegetable dips as well as salad dressings at home is much healthier rather than buying these products manufactured. People can control the items used when creating them on their own. Thus, dips as well as vegetable dressings can be best weight loss products when made at home having no or fewer unhealthy ingredients.
Excessive weight generally occurs while consuming food products having hydrogenated oil, sugar and salt. Moreover, food products full of unhealthy fats and calories contribute to excessive pounds. Fat loss typically occurs while eating food items full of minerals, antioxidants and vitamins. Therefore, while bicycles, resistance bands and treadmills aid in dropping extra fat, individuals must not forget best weight loss products include products loaded with vitamins, minerals and antioxidants without including unhealthy products too.

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Diabetic Recipes

Diabetes is one of the most common silent killer diseases affecting a vast majority of the urban population. What is more, even kids are now diagnosed to be suffering from diabetes, which undoubtedly puts the mother in severe jeopardy in the kitchen, regarding finding the right diabetes recipes to feed the diabetic members of the family.

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Bringing The Cheese Fondue To Parties

Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below)
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
Enjoy!
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

Visit the Cheese Facts website to learn about cheese storage and mimolette cheese

.

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Indian snack food

I would like to share this mouth watering Pav bhaji recipe.  Pav bhaji is famous snack of Mumbai. You will find it metropolitan areas in India. Pav means bread and bhaji means mix vegetable curry. My cousin told me how pav bhaji was invented .Earlier worker use to get a little time for lunch and slowly they reduce their tiffins of rice chapatti and sabzi to bread and mix vegetable curry.They started mixing all sabzi together and put it on bread to eat. This is how the delicious pav bhaji created.This is mainly a Mumbai and Guajarati snack. But you will find it anywhere in India .I live in Hyderabad and I would like to tell in Hyderabad you must go to Gokul chat bhandar there you will find the great taste of pav bhaji and other snacks.

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Okay, Turkey Tips

The other day I made fun of some of the crazy things people do when the Holidays approach and they just have to prove to the in-laws they can cook a turkey. No matter how great of a turkey you buy whether its an organic one or a major brand, if you over cook the bird it's still going to be dry. So lets have a moist turkey this year.

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Tips on How to Make Delicious Panini

Panini have been present for more than a century, and nowadays they are being grilled up in practically every café in the world.  The common grilling procedure of panini at home reached a new height when Oprah Winfrey featured her favorite things.  Even celebrities try to learn some recipes for panini sandwiches; that’s how amazing they are!  To give you more ideas about panini making, here are some helpful tips on how to make a delicious panini.
-Pick your grilling method carefully.  Not all panini methods give the same results.  A panini maker can be the easiest to use and provide the biggest amount of control over heat and pressure, but it is the most expensive as well.  A lot of people are able to grill sandwiches with the use of a grill pan or outdoor grill.  No matter what recipes for panini sandwiches you use, it is possible to make one without a panini press.  Though such methods can be a bit awkward to perform, they can still give you great tasting panini.  Just make sure that if you are not using a panini grill that you use something to press down on the panini while grilling them.  You can use a brick or a spatula; whatever works for you is fine as long as you are pressing the sandwich.
-Experiment with a wide variety of breads and fillings.  Just because panini are Italian, that doesn’t mean that you have to limit yourself to foccacia, mozzarella and other Italian ingredients.  If it has bread and filings and is prepared on the grill, then it is a panino.  You can try dessert recipes, breads such as baguettes and biscuits and filings like mango salsa and apples.  Allow your taste buds to be your guide and have fun with it.
-Go for the crunch.  One thing that separates panini from other typical sandwiches is the grilling part.  Grilled bread is the trademark of panini.  They will taste best if you brush the outside of the bread with olive oil or melted butter on top.  For a low fat alternative, you can use cooking spray instead.
-Watch out for wet ingredients.  Nobody wants a soggy sandwich.  Most of the recipes for panini sandwiches include dryer ingredients.  If you are planning on adding tomatoes, I would suggest adding them after the grilling process. Remember that the crispness of the panini is the key.  However, you can still use wet ingredients just find ways on how to contain the excess juice or moisture and make sure to use thicker breads like focaccia.  If you will be using wet ingredients, it is advisable to spread them out, thinly, throughout the sandwich.
-Keep round tops turned in.  When you attempt to grill round-topped breads such as baguettes, you will see it can be quite challenging to keep them from rolling over and spilling out the ingredients of the panini.  The best solution to this is turn round-topped breads inside out in order for the flat surfaces to make contact with the grill.
-Cut with a straight-edged knife.  It is best to use a sharp, straight-edged knife, compared to a serrated one.  This will make a smooth preparation to your finished panini.
-Plan a panini party.  The ideal way to know if you have succeeded the panini test is to invite your friends and family over.  Buy a wide selection of breads and fillings.  Bring out your grill and let your guests make their own panini.  You can give them some suggestions on recipes for panini sandwiches.  This way, they can get ideas and maybe even share a few new recipes with you.
-Green veggies go last.  Grill your panini first and then place the green leafy veggies, such as lettuce inside.
Hopefully, now you’ll be motivated and encouraged to go out and make your own grilled panini in your own home.  If you still aren’t sure about what to put in panini, try purchasing a panini recipe book or surfing the net for great ideas.

Sabrina Rocca
Author: Easy Panini Recipes
For more great panini recipes and tips, visit http://www.easypaninirecipes.com. Easy Panini Recipes contains over 50 easy to follow, step-by-step panini recipes that will make anyone look like a gourmet chef!

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Garlic Pepper Meat balls

Garlic pepper meat balls are a popular snack dish. It is made of mince goat meat mixed with other ingredients made into small sized balls and fried. There are a variety of meat ball recipes using different kinds of meat and spices.The meat balls are one of the varieties from the kofta family. The word kofta is derived from a Persian word called Kufta (means to beat or grind). Kofta is a popular dish prepared in Middle Eastern and South Asian countries. They are commonly known as koftas which is a meatball or dumpling. The meat ball could be either made of beef or lamb. In the vegetarian version, Koftas are also prepared with lauki (bottle gourd), aloo (potato) etc.

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Cooking With Green Tomatoes

When it comes to cooking with green tomatoes, you can use them in a variety of ways. I like to use them in pies, side dishes, stir fry's, and pickled as a snack.
Cultivated tomatoes come in a variety of sizes, shapes, and colors. They are one of the most common garden fruits that you can find in the United States. They are rich in Vitamins A and C, high in fiber, and are cholesterol free. A common misconception believed by many people is that tomatoes are a vegetable. The truth is, they are a fruit.
When thinking about tomatoes, I do find that there is a definite taste difference among the varieties. The red varieties taste sweeter and the green ones taste a little more tart. I prefer using the green ones in cooked or baked recipe dishes.
Here are 3 of my favorite recipes.
Tempting Pie
3 c. green tomatoes, thinly sliced
3 tsp. flour
1 1/4 c. sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp. nutmeg
1 tsp mild vinegar
2 unbaked pie shells
Scald tomatoes for 2 minutes, drain. Add remaining ingredients, stir until blended. Pour into unbaked pie shell. Add top crust. Bake at 350 degrees for 40 minutes until done.
Fried Tomato-Rings
4 green tomatoes, sliced into 1/4" thick rings
salt and pepper to taste
1 c. white cornmeal
1 c. all-purpose flour
Salt and pepper the rings. Coat both sides of your rings in flour and cornmeal mixture. Saute over medium heat in a frying pan until brown. Serve as an appetizer or side dish.
Escalloped Side Dish
3 1/2 c. cooked green tomatoes
1 sm. onion, chopped fine
1 1/4 c. dry bread crumbs
1/2 c. brown sugar
1 tsp. salt
1/8 tsp. pepper
Saute onion in butter; add bread crumbs and sugar, cooking slowly. Stir in tomatoes, and seasonings. Place mixture in buttered shallow pan and bake for 45 minutes at 350 degrees.

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4 Common Baking Mistakes

Even the best bakers are likely to make small slip-ups.  For most, these slip-ups can mean the difference between a great dessert or bread and an inedible food item.  It is not unheard of, however, that a mistake, like a wrong added ingredient, does not affect the outcome of your cooking.  If you know how to fix your mistakes then your finished product can still turn out okay in the end.
Here are four of the most common, yet entirely fixable, baking mistakes:
Your cake or bread falls apart or sticks to the pan after baking
First of all, you have to resist the temptation to take your finished product out of the pan or off of the baking sheet until they cool.  If it is still warm it will lead to half of it sticking to the pan and the other half coming off.  Allow sufficient time for your dessert to cool so that the whole dessert picks up cleanly and easily. A second reason why you might fall victim to this mistake is that the pan that it was baked in was not a non-stick pan or was not lined with oil, flour, or butter.  This simple step in the beginning of your baking process is necessary to ensure a successful final product, so always remember to follow through with it.
You have a sink in the center of your baked goods (and they are not doughnuts)
This can be caused by a number of mistakes, the first of which is continuous opening and closing of the oven door. If you want to check on your dessert look through the oven window until baking time is nearly completed.  The constant open and close exposure to cold air will make your dessert fall.  Another reason you might have a sink in your dessert is that there was too much liquid in the batter for your dessert.  A cake that has too much liquid will not rise as it normally should, leaving you with a wet mess.
Your cake is undercooked in the center
When you take your cake out of the oven, if it is well cooked on the outside and undercooked in the center, then it is likely that you used the wrong oven temperature.  Before you place your dessert in the oven, be sure that you are setting the oven temperature to the appropriate setting. If your oven is set to 450° instead of 350° you have created too much heat for your cake.  Putting your cake back in the oven will only lead to a burned cake, so the solution to this problem is to double check your temperature settings.
You misread the recipe for your dessert
Sometimes, we are just not as focused on baking as we should be.  For even serious bakers it is possible to misread a recipe and add too much flour, or too few eggs.  These mistakes are part of human nature.  However, it is important to double check your work when baking.  This means that if you think you have read a 1/2 cup of milk, pour the milk in the measuring cup, but before you add it to your mixing bowl look back at your recipe for verification that indeed it calls for a 1/2 cup.  While this might seem to take an extra second or two, you will be glad when your final product comes out identical to the recipe and no doubt delicious.

Criss White is an article writer and baking enthusiast who enjoys baking decorated cookies and other holiday cookies. Criss also enjoys hosting parties when not writing.


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How-To frosty Bread Dough

Why should you frost your dough? Well there are many reasons. The mixing process can some times be time consuming, so it is nice to be able to mix sufficient dough to make several loaves of bread at once and frost what you don't use that day for other day. This allows you to pull out a icy loaf and bake it with out having to go though the mixing process again for a while.

We recommend using a high capability kitchen mixer, like the Bosch Universal Plus Mixer, which can make sufficient dough for up-to nine loaves of bread at once (note: hunt YouTube.com for "bosch 9 loaves video" for a demonstration). This will get you several loaves of bread dough to frost with the least amount of work. Mix and knead bread dough until it is ready to rise, but don't leave it out to rise.

Bread Pan

Once the dough is mixed and kneaded you will want to shape it and then frost it immediately, do not let it rise before putting in the freezer. When icy dough for a loaf of bread, I find it best to place the dough in a lightly greased pan while icy it. This will insure that it will fit in the pan you will be baking the loaf in when you are ready to cook it.

After the dough is frozen, it is time to box it. You can take off it from the pan after it is icy or you can just box the pan and dough together if you feel like it, it may save you some time. To box it, place the icy dough in a 1 gallon zip-lock freezer bag or use a kitchen vacuum sealer like the VacMaster Pro 130. If you are placing complicated loaves of bread in one package, it is best to use something like wax paper to keep them separated at thawing time.

Frozen dough will keep in the freezer for about 3 months or less. To de-thaw the bread dough, take off it from freezer box and place it in a lightly greased pan. Now cover the pan loosely with plastic wrap, the thawing will take a while and this will keep the dough from drying out. Set the pan on the counter and allow it to come to room climatic characteristic and then rise to duplicate its size. This part of the process is going to take most of the day, so be inpatient with it and plan ahead for it. It is best to start this in the morning so you can cook it later that evening.

You may now bake and enjoy your loaf of bread. take off the plastic and place the pan in the oven for what ever the formula cook time calls for. Remember that when making home made whole wheat bread, it is best to do it with freshly milled whole wheat flour using a capability galvanic or hand wheat grinder.

How-To frosty Bread Dough

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3 Halloween Finger Food Favorites

This Halloween create something different. Make this Halloween a bit more unique so it will be something more memorable.
1. To make this years Halloween gathering fun, create some tasty skeletal fingers for your special occasion.
Roast some white asparagus spears and tell your guests they are the appendages of previous party guests. If this delicate vegetable is not available in your local grocery store, substitute green or yellow string beans.
To create this fun little brain storm, you will need:
1 pound white asparagus spears, rinsed and trimmed.2 cloves garlic, mincedKosher salt to taste.Freshly ground black pepper to taste1/2 lemon for squeezingFresh thyme leavesOlive oil
Preheat the oven to 400 degrees. Line a roasting pan with foil and drizzle with olive oil.Next, place asparagus in a pan and drizzle an ample amount of olive oil. Roll the spears back and forth until they are completely coated.Sprinkle on minced garlic, a dash of salt, and a bit of pepper to your liking. Roast for approximately 8 to 10 minutes, until lightly browned. Pierce the asparagus pears with a fork to make sure it is tender. Remove it from the oven, squeeze fresh lemon juice over the  top, and garnish with thyme leaves. Note, thyme leaves are optional. Finger lickin good.
2. Another fun little favorite that is easy to make, Bread that bites.
Make delicious garlic bread sandwiches with amusing seaweed fangs. Too cute
1 cup mayonnaise1 cup grated parmesan cheese1 clove garlic, minced12 French bread dinner rollsbutter2 tablespoons fresh basil leaves or if you are using dried basil, 2 teaspoons1 sheet of nori seaweed cut into triangles. Seaweed can be found at an Asian or gourmet section food store.
This recipe makes 12 servings
First preheat broilerMix mayonnaise, cheese, and garlic in a mixing bowl. Set aside.Slice rolls in half lengthwise. Spread with butter and then arrange halves, cut side up, on a cookie sheet. Broil for a few minutes until bread is toasted.Spread cheese and mayonnaise mixture on bread halves and broil again until the mixture is puffy and golden brown, approximately 3 minutes. The puffy golden brown effect will give the illusion of big teeth.Sprinkle halves with basil. Assemble sandwich halves and drape the black nori triangles in the middle,over the puffy looking teeth, points facing out to look like the fangs.
3. I see dead people. Create a salad with skeletons staring at your guests.
Fill a platter with healthy salad greens with zombielike black eyeballs formed with mozzarella cheese balls, hard-boiled eggs, and goat cheese stuffed tomatoes.
Tear up 2 heads of lettuce, Bibb, Boston or spinach lettuce are best. Toss lightly with Italian-style dressing or vinaigrette.For the skulls, cut mouth stitches, nostrils, and eye circles out of sheets of dried seaweed or nori, found in a gourmet food section at your grocery store or an Asian food store. Press the seaweed sheets onto the fresh mozzarella balls. You can use an X-Acto knife to best do this.For the stuffed tomatoes, hollow out cherry or grape tomatoes and remove the seeds. Fill with goat cheese and dot with a black peppercorn or allspice berry.
To make the skeleton faces, prepare hard-cooked eggs and stick them on seaweed triangles to create the eyeballs. Set the eggs in circles of red onion. Use a peeler to slice a strip of carrot, and place between the eggs for a nose.
To serve, pair the platter with a cutting board and knife so guests can cut portions of the cheese skulls.

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Great Recipes For A Bread machine

A bread machine is probably by far one of the most popular small kitchen appliances. Being able to smell wonderful fresh baked bread through your house is also a plus.

If your one of those people who have never attempted to make home made bread because it seems like to big a task and will take to much time and effort, a bread machine will make the bread manufacture process so much easier and enjoyable.

Bread Pan

While browsing the internet I came across a few recipes to make in a bread machine, and they just sounded categorically wonderful, to good to keep to myself.

Banana Nut Bread

Ingredients:

½ cup margarine, softened
2/3 cup milk
2 eggs
2 ½ cups all purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas ( about 2-3 )
½ cup chopped walnuts

Directions:

Spray the bread machine pan with Pam or any vegetable oil spray.
Premix ingredients in the order they are in the ingredient list. Pour blend in bread machine pan.
Select the Quick Bread or Cake cycle. Press start. Check after about one little to see if the dough is well blended.
Cook until cake cycle stops. Take off pan, and fully cool before removing bread from the pan.

The recipe makes a 1 pound loaf with 10 servings.

French Bread

Ingredients:

1 ¼ cups water (70-80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 ½ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon cornmeal
Glaze
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted

Directions:

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. go for dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each part into a 10-in. X 8-in. Rectangle. Roll up jelly-roll style, beginning with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

Cheesy Onion Focaccia

Ingredients:

3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese

Directions

1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. go for dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly greased 12-in. Pizza pan; pat into a 10-in. Circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 little longer.
3. Using the end of a wooden spoon handle, make deep indentations 1 in. Apart in dough. Top with onion blend and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.

Great Recipes For A Bread machine

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The Bread of Life - Bread motor Recipes - Part Ii

Here I have presented Part Ii of my collection of Bread motor recipes that I have accumulated for some years. I hope you will find something that will interest you in this collection.

Bread motor Biscuits

Bread Pan

1 cup of milk

2 medium eggs

1 1/2 tsp of salt

2 tsp of sugar

2 Tbsp of shortening

3 3/4 cup of bread flour

1 1/4 tsp of bread motor yeast

Cornmeal used for the topping

Start off by preheating your grill to about the 500 degree temperature. Portion all of your ingredients together except for the cornmeal. Place them into the bread motor pan in the order listed above. Set your bread motor control panel to the dough setting.

Remove the dough to a floured counter top and cover it. Allow it to set for 15 minutes. Now walk to roll the dough three inch round sections about ¼ inches thick. Place these on a baking sheet that has been sprinkled with the cornmeal. Brush each of them with a tiny water and then sprinkle cornmeal on the tops.

Cover the tray and place it in a warm place to rise for 35 minutes. It should double in its size. Lastly grill each of these for 7 minutes per side until they are a golden brown color.

Pizza Dough like Pizza hut

1 1/3 cups of water

2 tsp of sugar

1 1/4 tsp of salt

2 Tbsp of olive oil

2 Tbsp of cornmeal

2 cups of unbleached all purpose flour

1 cup of bread flour

1 tsp of baking powder

1/4 tsp of garlic powder

1/4 tsp of onion powder

1 1/2 tsp of yeast

Add all of the ingredients to your bread motor pan in order in case,granted above or agreeing to your single machines instructions. Set the control panel to dough mode. This method will make two large pizza crusts.

Triple Cheese Pizza Topping

2 Tbsp. Of Olive oil

2 minced cloves of Garlic

1 tsp. Of dried Basil

1 Cup of Salsa

1/2 Cup of Asiago Cheese

1/2 Cup of Mozzarella

1/4 Cup of Parmesan

Salsa for the garnish

Mix together the garlic and the oil. Brush this compound lightly over the dough allowing it to puddle in some of the creases of the dough. Top this with salsa and fresh basil. Mix the cheeses together and spread them over the salsa.

Light and Airy Portuguese White Bread

1 Cup of Water

1/3 Cup of Milk

1 1/3 Tbsp. Of Sugar

2 tsp. Of Salt

3 2/3 Cups of Flour

2 1/2 tsp. Of Yeast

Add all of the above ingredients to the bread motor pan agreeing to the recommendations of the motor manufacturer. go for the regular bread settings on the control panel.

Focaccia

1 1/3 Cups of Water

1 1/2 tsp. Of Salt

1 tsp. Of Sugar

3 1/3 Cups of Flour

2 1/4 tsp. Of Yeast

Combine all the ingredients and go for the dough cycle on your bread machine. Upon completion of the cycle take off the dough and place it on a floured countertop, cover it and let it sit for about 15 minutes. Next divide the dough into half and stretch each of the half's onto a 10 inch by 8 inch rectangle. Let the compound rise for 30 minutes and then cover it with toppings of your choice. Bake at 375 degrees ion the lower rack of your oven for 30 minutes.

Feta and Spinach Twist

1 Cup of Water

1/2 Cup of Crumbled Feta Cheese

1 medium egg

1 1/2 tsp. Of Olive Oil

3 3/4 Cup of bread flour

1 1/4 tsp of Yeast

Spinach Filling:

10 ounces of fresh Spinach

1 Tbsp of Melted Butter

1 finely minced Garlic Clove

1/4 Cup of Parmesan Cheese

2 tsp of Dried Oregano

1/2 Cup of Crumbled Feta cheese

1/4 Cup of sliced Olives

Topping:

1 egg white

1 Tbsp of Water

1 Tbsp of Parmesan cheese

Measure all of the ingredients into the bread motor pan in the order listed above. go for the Dough cycle on the bread motor control panel. To make the filling wash the spinach being sure to dry it completely. take off any stems. Wilt the spinach in a microwave at High temperature setting for 3 minutes. At the half time point stir carefully. After microwaving squeeze out any excess moisture in the spinach and let it cool. Should you determine to use the freezing spinach ensure that it is the chopped spinach package.

Take a medium size bowl and gently mix together butter, the spinach, garlic, oregano and the parmesan cheese. take off your dough and place it on a floured counter top. Cover the dough with a kitchen towel to allow it to rise for 15 minutes. Next roll out the dough to an eighteen by fifteen rectangle.

Now spread the filling compound onto the dough leaving ½ inch along the edges. Sprinkle the Feta cheese as well as the olives onto the dough. Roll tightly similarly to a jellyroll. Pinch the seams to seal it up. Cut it in half distance wise using a pair of scissors to prevent crushing it. With the filling facing up walk to twist the sides together as if you were twisting some strands of rope together. While you keep the filling sides facing up place the completed container in a lightly greased tube pan.

Cover the pan and allow it to rise in a warm area for 60 minutes. It should be double in size when finished. Brush the compound with egg wash and then sprinkle parmesan cheese on the top. Bake it in a preheated oven at 375 degrees for 55 minutes. When done the bread should have a hollow sound to it when tapped on bottom.

Cinnamon-Raisin Bread

It is foremost when manufacture this bread to remember that should your cinnamon come in feel with your yeast it will ruin the yeast so always place cinnamon into the compound before the flour or in the middle of the mixing process.

1 1/3 Cups of Milk

1 medium Egg

1 1/4 tsp. Of Salt

1/4 Cup of Brown Sugar

2 Tbsp. Of Shortening

1 1/2 tsp. Of Cinnamon

3 3/4 Cups of Flour

1 tsp. Of Yeast

1 Cup of Raisins

You may want to reconsider using 1/4 cup of Chopped nuts in the bread compound also. Add the ingredients to the bread motor pan agreeing to the recommendation of the machines manufacturer.

Cinnamon Rolls

4 Tbsp of melted butter

4 Tbsp of water

1/2 Box of instant vanilla pudding mix

1 Cup of milk

1 medium egg

1 Tbsp of sugar

1/2 tsp of salt

4 Cup of bread flour

2 1/2 tsp of yeast

Filling:

1/2 Cup of softened butter

1 Cup of brown sugar

2 tsp of cinnamon

For rolls place all ingredients in your bread motor following the specifications for that single bread machine. Set the machines control panel for dough cycle. After the cycle has completed take off the dough from the motor and roll it out to a 17 inch by 10 inch rectangle.

For the filling mix the cinnamon and the brown sugar together. Spread the softened butter fully over the dough. Next sprinkle the cinnamon and brown sugar compound upon the top. Roll the compound tightly pinching the edges done when it is fully rolled. Slice the rolled dough into sections ½ inch thick. Place it in a greased cake pan and let it rise until it doubles in size. Bake the dough at 350 degrees for 20 minutes. Make sure that you do not over bake it.

Frost with:

4 ounces of softened cream cheese

1/4 Cup of softened butter

1 1/2 Cup of powdered sugar

1/2 tsp of vanilla

1 1/2 tsp of milk

spread this compound onto the warm rolls. They are usually their best when you serve them fresh.

Copyright @2008 Joseph Parish

The Bread of Life - Bread motor Recipes - Part Ii

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Baking Your Bread In The Oven

TIME FOR BAKING AND CARE OF BREAD IN OVEN.--The time required for baking bread and the care it should receive in the oven are also important matters to know. How long the bread should bake depends on the size of the loaf. Under proper oven temperature, a small loaf, or one made with 1 cupful of liquid, ought to bake in from 50 minutes to 1 hour, while a large loaf requires from 1-1/2 to 2 hours. As has been explained, the loaf should begin to brown, or have its crust formed, in about 15 minutes after it is placed in the oven, and the baking should proceed rather slowly.
To get the best results in baking, the pans should be placed so that the air in the oven will circulate freely around them. If they are so placed that the loaves touch each other or the sides of the oven, the loaves will rise unevenly and consequently will be unsightly in shape, like those shown in Figs. 14 and 15. If the loaves rise higher on one side than on the other, even when the pans are properly placed, it is evident that the heat is greater in that place than in the other parts of the oven and the loaves should therefore be changed to another position. Proper care given to bread while baking will produce loaves that are an even brown on the bottom, sides, and top and that shrink from the sides of the pan.
CARE OF BREAD AFTER BAKING.--As soon as the bread has baked sufficiently, take it from the oven, remove the loaves from the pans, and place them to cool where the air may circulate freely around them. A bread rack, or cake cooler,is very satisfactory for this purpose, but if such a device is not available, the loaves may be placed across the edges of the empty pans so that nearly the entire surface is exposed. Whichever plan is adopted, it should be remembered that the bread must be carefully protected from dust and flies. Bread should never be permitted to remain in the pans after it has been baked nor to cool on a flat surface; neither should the loaves be wrapped while they are warm, because the moisture will collect on the surface and the bread will not keep so well.
After the loaves have become sufficiently cool, place them in the receptacle in which they are to be kept. This should have been previously washed and dried and then allowed to stand in the sunshine, so as to be free from mold or any substance that will taint or otherwise injure the bread. After the loaves have been put into it, keep it well covered and allow no stale crumbs nor pieces of bread to collect. To keep such a receptacle in good condition, it should be scalded and dried every 2 or 3 days.

Read about cooking for large groups and french cooking terms at the Easy Home Cooking website.

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Easy Bread Recipes

With these two easy bread recipes in your method book, you will always be able to serve fresh, tasty homemade bread. Both these recipes are mixed very swiftly and you get that real tasty homemade bread taste. I think the smell of fresh bread from the oven is the best appetizer you can get.

Easy Bread Recipes: Quick - And - Easy Yoghurt Loaf

Bread Pan

Ingredients:

2 ¾ cups natural fat-free yoghurt 1 ½ tsp Bicarbonate of soda 4 cups whole wheat flour ¼ cup brown sugar 1 tsp salt
Method:

Preheat the oven to 350° F. Grease a 6-cup loaf pan. Mix the yoghurt and bicarbonate of soda and set aside for about 5 minutes to bubble. Add the whole wheat flour, brown sugar and salt and mix well. Spoon the dough into the loaf pan. Bake for an hour at 350° F. Allow to cool slightly in the pan. Turn out onto a wire rack, cover with a bread cloth and cool completely.
Tip

Thick buttermilk may be used instead of yoghurt.

Easy Bread recipes: Very Easy Quick - Mix health Loaf

Method:

3 cups whole-wheat flour ½ cup coconut ½ cup oats ½ cup sunflower seeds 2 Tbsp yellow sugar 1 tsp salt 1 tsp bicarbonate of soda 6 Tbsp milk 2 cups buttermilk 1 dessert spoon sesame seed
Method:

Grease a 6-cup loaf pan. Preheat oven to 350° F. Mix the whole wheat flour, coconut, oats, sunflower seeds, yellow sugar and salt together. Dissolve the bicarbonate of soda in the milk. Add this and the buttermilk to the flour compound and mix to form a dough. Spoon the dough into the loaf pan and plane the top. Sprinkle the sesame seeds over. Bake for an hour. Allow to cool slightly in the pan. Turn out onto a wire rack and allow to cool completely.
Cheaper tip

The oats and coconut can be omitted and the whole wheat flour increased to 4 cups.

Try these easy bread recipes the next time you are having a barbecue. Summer is advent and what can be nicer than freshly baked homemade bread with your meat. These easy bread recipes make it possible for whatever to bake bread.

Easy Bread Recipes

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Crunchy Chocolate Cookie Chips at the Cooking Games

Cookies look like simple clumps of hard, dry breads. It seems that you will never get satisfied with it and you only waste time thinking about eating such. However, when you get to taste one, everything changes and you even want more!  That is how the crunchy chocolate cookie chips indulge you with trying more! Get these sweet chocolate goodies and learn how to cook them with cooking games!
Learn how to cook the crunchy chocolate cookie chips that stay all its goodness in your mouth with cooking games. Like the real life cooking, you have to prepare all the needed ingredients so you will not cram in the kitchen getting this and that. More so, good preparations make cooking an easy and a better experience.
Prepare one cup butter, one whole egg, and one teaspoon of chocolate powder, one cup sugar, and one cup of flour, one cup baking soda and one cup chocolate chips for the ingredients. You can easily find these through the virtual kitchen.
Start  chocolate chip cooking of the cooking games by placing butter in a pan. Add an egg and chocolate powder, sugar, flour and the baking soda. After stirring the mixture altogether, add the chocolate chips and stir the mixture to evenly spread out the chips. After doing so, place the mixture into the moulder at the pan or you may use a ladle to divide the mixture into small proportions. Place it into a cooking pan and cook it into the oven at 350 degree temperature. After cooking, cool it down and keep fresh into a sealed container.
Chocolate cookies are one of the best comfort foods that one can have. If you are able to learn how to make the chocolate cookies through the cooking games, you can then move to cooking other cookie varieties like oatmeal cookies, vegan chocolate cookies, and even your own cookie recipes discoveries!
Aside from making crunchy chocolate chips, cooking games has still other means to make you a good chef. You can also learn how to bake cake, make salad, fry fish, make an ice cream and assemble you own burger. Moreover, you can also learn to cook international dishes like Indian foods, Italian pasta like the fettuccini, bake strawberry and blue berry muffins, cook Chinese noodles and even Greek salad! Isn’t amazing?
Let cooking games pave the way for you to become an expert chef. Learn not only how to cook but also how to properly use the kitchen utensils and equipments used for cooking. This way, you get familiar  of these when you cook in a real kitchen and get to impress you mom and even your dad with the delicious and palatable recipes that you learned how to cook.

Cookie Jeans is an enthusiast of http://www.cooking-games.biz . She Plays Cooking Games and create wonderful pizza, burgers and sushi. Learn many ingredients of famous dishes and try to work as a waitress in a bar.

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Machines Make Dough for Bread and Rolls

Bread makers, bread machines, stand mixers and food processors will all mix ingredients into dough for you. Just add the water or liquid ingredients and flour and start the mixing paddles. When using a mixer or food processor you'll have to be a minute practiced in knowing when the dough has been mixed enough. When the dough holds together and seems to be one uniform mass, stop the mixer and take off the dough.

Bread machines do a minute better job because they typically have a 'dough cycle' where the dough ingredients are wholly mixed. The bread engine provides a warm climate so the dough can be taken straight through its first rising.

Bread Pan

Once your bread engine makes the dough, tip over the pan so the dough falls out onto a lighted floured surface. take off the mixing paddle(s) from the dough and punch out the gas that has collected while the dough rising. Turn the mass of dough over and press out the remaining gas.

To make bread loaves, divide the dough into two balls and cover with a damp cloth. Let the dough rest for 20 minutes. Make each dough ball into a loaf by rolling and shaping into a cylindrical form. Put both loaves on a floured baking sheet or stone. Let rest for 45 minutes. Spray loaf tops with water, or brush with beaten egg, and top with sesame or poppy seeds. Bake at 400 degrees for 25-35 minutes.

Alternatively, you can fill a baking pan with the dough instead of development a loaf. Here's where you can be as innovative as you like. Use a large tin can or coffee can as the bread pan. Even a ceramic flowerpot can be used as the bread pan. Just make sure to use one that hasn't been contaminated with any organery chemicals.

Make evening meal rolls plainly by dividing the dough into a dozen balls instead of two as it comes out of the bread maker. After letting the dough rest for half an hour, take each ball and divide it into three even pieces. Roll each piece in the middle of your hands and shape into a small ball and place the three balls together in a muffin cup or stick them together on a baking pan. Spray lightly with water and let rise for 30-45 minutes. Bake at 350 degrees until golden brown, about 12 minutes. Brushing the evening meal roll tops with beaten egg before baking will give them a nice golden color.

Machines Make Dough for Bread and Rolls

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Lodge Logic Pre-Seasoned 15 Inch Cast-Iron Skillet Reviews

Lodge Logic Pre-Seasoned 15 Inch Cast-Iron Skillet Reviews
The Best Cast-Iron Skillet
If you want the best cast iron frying pan, you can buy a house. I have four pots, and you are at least 40 years and always the best conditions. I'm just out of the oven appeal lay 15-1/4 inches, an internal fund is not smooth, but it was still easy to clean when squeezing milk from chicken meat.

Excellent "large and in charge" cast iron skillet
Actual size when I got my 15 "top diameter 12" diameter cooking surface and 2-1/2 "high wall. It turns out, is that in good faith, 12" Cooktop really great, what I wanted. (The Commission original goal was disappointed with the bread, which are even higher, since a total of 14 cooking. A large pan, it would be good for my oven, but it works in the oven or abroad.)
Although a large stove burner covers a part of my pool, I'm surprised by the warm pool heating for 10 minutes before use. I had no problem cooking for more than 2 kg of potatoes, French fries, yes, but left behind a beautiful golden color and size is not too sticky. And can a propane burner outside the concerns of the tread Teflon great benefit.
Preseasoning is very convenient. Location were minor defects at the edges of the sauce, but only a light jacket and clean pan with oil before first use and maintenance of a constant is the rest.
Cooking surface is perfectly smooth, but in my experience does not affect his performance and how it is easy to clean. I see no reason why the performances of sand base has a glossy surface and create a new look which some critics have done .

My favorite skillet
I use this pan almost every day. I have a small family, but remain just double batches of almost all important areas of Cook, and it gives me a stove, without boiling. As with all kitchen utensils Lodge Logic Pre-seasoned, I still had a layer of spices (peanut oil) and baked at a low temperature for several hours before use. Much easier to clean up the statement. Then wash with warm water and a nylon brush, then back to my gas stove for a few minutes to warm up. If all the water droplets evaporate and the heat, but cool shot Pam. I can not recommend it enough bowl. is for the protection, I'm warming drawer at the bottom of my group that my husband and two 12 "cast iron stoves well. Do I use to melt rare heat. I agree as long as you read over medium heat, smoke, and adjust from there.

article by www.aipadreview.com

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and article on the vibrant Miami food community. What I found was a food community full of astounding exile stories, perilous ocean crossing adventures, and astounding snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world notable and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That consider can rage on forever. The actual Cuban white bread is not at all complex, but absolutely quite simple. It has a separate baking method and is made with separate ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes extremely hard. This bread is made to be enjoyed right away. The best way to use it also in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking method is a great way to savor and enjoy Cuban bread. It is easy to get ready and blends astounding flavors together to form an outstanding exposure to Cuban food and culture.  

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Couple the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this mixture sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic mixture on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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West Bend 41300 Hi-Rise Electronic Dual-Blade Breadmaker

I bought the West Bend 41300 Hi-Rise machine based on the reviews here and on alternative sites. it might be arduous to search out one thing higher within the below $100 class. it isn't a "Zoji" however it will a fine job of imitation. And since the manufacturer is in my home state of WI, I virtually HAD to shop for this one. I simply received it off the UPS truck this afternoon. once laundry out the pan and running an empty bake cycle to burn off that 'new' smell, I threw in my favorite wheat bread recipe. this can be my 1st twin paddle machine, and that i am impressed with how well the tag team effort works the dough. The loaf came out of the bake cycle with a pleasant uniform color with a decent crust on it. I personally sort of a serious crust on my homemade bread. the inside of the loaf showed a pleasant uniform rise pattern. No massive holes or dense areas. Very nice.
While unpacking the unit from the box I found alittle wire gadget that I failed to recognize the aim of. All that was mentioned within the manual was that it absolutely was a wire hook (I already knew that). Later on, after I fell the freshly-baked loaf out of the pan I quickly realized what this small whatzit was for. each paddles had initiate of the bread pan with the baked loaf, and were embedded within the bread. This handy very little hook fits within the hole on the paddle and permits me to fish out the baked-in kneading utensil while not damaging the bread loaf. it is the very little things that bring the pleasures in life . . . . This machine gets a grade A primarily based on 1st impressions. If my opinion changes i'll be back to edit this review.

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Bread motor Tips

What's best than baking healthy, tasty loaves for family and friends? Baking made easy with a bread machine! Now obviously with a exiguous know how, you can do this by hand. However, after a while it does become a lot of work every week. Especially if your family consumes some loaves per week. A bread machine can be one of the best investments that you can make. A good bread maker doesn't cost a lot and it can save you loads of time. Once you have decided on a machine, there are a few tips that will help with your baking.

Tips:
1. Get to know your machine - Make sure that you learn about your bread machines features on day one. You should become very familiar with it. You do this by kicking the tires sorta speak. Enumerate the owner's manual, survey how the machine opens and closes etc... Make sure that you know where its functions are on the operate panel.

Bread Pan

2. Settle your machines capacity - Look for your bread pan's capacity in the owner's manual. You can also test it yourself. I suggest performing your own rough calculations, using a measuring cup to fill up your bread pan with water. Add one cup of water to your bread pan until it appears to be full. Remember for a 1 1/2 pound bread pan it should take a exiguous less than 10 full cups of water. You should be able to fill up a 2 pound bread pan with about 12 cups.

3. Learn your Bread machine Settings - Now the first time you do this, make sure that you have your study manual handy. You will be amazed by the dissimilar things that your new machine can do and hence its settings. At minimum make sure that you cover the basics such as the Start/Stop, the cycles and the timing functions.

4. Ingredients - Now this is where things legitimately start to get serious. Either you are using a family recipe, a formula from a cookbook or one from online, the ingredients Settle your success or failure. As you know the basic ingredients are flour, butter, salt, sugar, yeast and water. When utilizing a formula from online or a family recipe, you must remember to adjust your ingredients accordingly. Was your formula for a 1 1/2 pound loaf or a 2 pound loaf? Any adjustments that you make should contain ingredients that are in the same proportion as your customary recipe. Your owner's manual should have a few recipes for comparison also. The ingredient amounts are very leading so be ready to devote a exiguous extra time in this area.

There are many bread manufacture machines on the market. For the most part, they all do the same thing. What determines how well your loaves come out depends mostly on the items mentioned above. The allowable care of your bread maker and the allowable preparation of your bread should allow you and your family to enjoy tasty loaves for many years to come. Let's bake something fresh tonight!

Bread motor Tips

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Love the Smell of Fresh Bread? Make Your Own! It’s Easy!

Far too many people don’t know how fantastic homemade bread really is. Store bought bread can’t begin to compare, and neither can bread-machine-made bread. In fact, while bread machines are easy (just pop in the ingredients, turn the machine on, and leave the kitchen), the end resultis often not satisfactory, which only encourages the myth that homemade bread is beyond the average household.

Kristina Seleshanko is a former research librarian for "Gourmet" magazine and the author of 16 books. For more information, visit www.KristinaSeleshanko.com.

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Baking Bread in a Dutch Oven

Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. (Though some of us tend to burn breads in a Dutch oven.)

You can all the time bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, reconsider this method: Put the dough in a baking pan and the pan in the Dutch oven.

Bread Pan

Recently, a reader from California told us of her success baking bread with a pan inside of a Dutch oven. She used a mix for Irish Potato Bread. This mix creates a large loaf and she made it according to container instructions. She formed the dough into a round loaf and placed the dough in a greased nine-inch metal pie pan. She then set the pan atop small rocks in lowest of her twelve-inch Dutch oven. She put the lid on the Dutch oven and the oven on ten briquette coals. an additional one fourteen briquettes went on the top. She baked the bread for 45 minutes, turning the lid occasionally. She was baking at an elevation of 7,000 in the Sequoia Mountains.

"I was surprised and delighted to find that the bread was perfect," she said. "The crust was brown on top and it was a real treat . . . A great success."

You should have similar success baking rolls in a baking pan or a loaf in a primary bread pan. To get the right-sized loaves for a Dutch oven, reconsider bread motor mixes or recipes for single loaves. A bread motor mix will give you that single loaf or smaller batch of rolls, just right for a Dutch oven. If you crowd two loaves into a Dutch oven, there may not be adequate air circulation between the loaves. Without adequate space, the loaves will tend to be lopsided.

It is prominent that you elevate the pan off the lowest of the Dutch oven using small stones so that it does not burn the lowest of the bread. Make sure that you have adequate top clearance so that the rising bread does not reach the lid.

You can use this same technique to bake great desserts or pastries. reconsider baking sweet rolls or pasties in a raised pan in your Dutch oven.

Baking Bread in a Dutch Oven

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An Organized Kitchen is an Organized Home: How to Do it

As has often been pointed out, the kitchen is one of the most important rooms in any home. A well organized kitchen will save you time and money and allow you to cook better meals. It will leave you less stressed. Regardless of the size or layout of your kitchen, it is possible to have an efficient, well organized and easy to use kitchen at little or no cost. And many of these tips can just as easily be applied to other areas of your home and life.

Jeremy Foster is a freelance writer and blogger. He writes about a wide range of topics, including home care and organization, often focusing on a specific product such as kitchen organizers.

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healthy Quick Bread Recipes

Healthy Cinnamon Raisin Bread

1 cup whole wheat flour
1 cup unbleached white flour
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1 egg
1 cup skim milk
1/3 cup canola oil
1/2 cup raisins

Bread Pan

Preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large bowl, stir together the flours, sugar, salt, baking powder, and cinnamon. Combine this combination well. In a small bowl, beat the egg. To the egg, add the skim milk and oil. Mix together until well blended. Add the liquid (egg, milk, and oil mixture) to the dry ingredient mixture. Combine just until blended. (The batter will be a little bit lumpy.) Add in the raisins. Put into the prepared loaf pan. Bake for 35 to 40 minutes or until it tests done. Let it cool in the pan for 10 minutes and then take off onto a wire rack to finish cooling. Makes one loaf.

Healthy Date and Nut Bread

1 1/2 cups unbleached white flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup honey
1 cup buttermilk (made from skim or 1% milk)
3 tablespoons canola oil
2 eggs, beaten
1 cup chopped pecans
1/2 cup chopped dates

In a large bowl, Combine the flours, baking soda, and salt. Blend together well. In a medium bowl, Combine the honey, buttermilk, oil, and eggs. Mix well. Add the liquid combination (honey, buttermilk, oil, and eggs) to the dry ingredients mixture. Stir just sufficient to moisten. Gradually fold in the pecans and dates. Pour the batter into a well-greased 8 inch loaf pan. Bake in a 325 degree oven for one hour or until it tests done. Allow the bread to cool in the pan for 10 minutes and then take off it onto a wire rack to finish cooling.

healthy Quick Bread Recipes

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Restaurant Fire Suppression Systems – At Rex Fire Inc

Restaurant is a cocking place for beautiful recipes; one of the major intense is catch fire easly when compared to cooking at home. Disadvantages of cooking at home would be time management and organization. many factors are involved when cooking at home, like taking care of kids while still trying to put a decent meal out for dinner, working all day and only have little time to cook, not knowing the right tools for the job etc.. before you can learn to manage your time to cook a meal in decent time you need the right equipment to optimize the performance of your kitchen. first you will need a good quality cookware set don't bother with the cheap stuff you can get for 20 bucks when it comes to cooking the quality of your food depends on the quality of your cookware and tools. Get the highest quality cookware you can afford, it will last long and and make cooking easier to accomplish.

When it comes to kitchen appliances you should have some type of mixer in your kitchen, as well as a blender, food processor, and of course with most of us we would have our coffee maker, toaster. Other useful appliances would be to have a coffee grinder and hand mixer. with a standing mixture like a kitchenaid you can create many things like mashed potatoes, compound butters, bread, cookie dough, whip cream, and much more. a food processor can be used in many things like pasta dough, vinaigrette's, sauces, pureeing, chopping, mincing , slicing vegetables. blenders are great to have when you need to puree larger batches for sauces while pureeing sauces you can add ice to cool them down if you wanted. Hand mixer can come in handy your mixing something that's to little to be mixed in the stand up and coffee grinders are good to have not only to grind your coffee but if you have whole spices in your kitchen you can use a coffee grinder to grind them and even mix up the spices to make your own unique blends. if your looking for any cookware or appliances you should check out www.kitchwich.com .

Once you have all the equipment you need, keeping it organized is the next step. All kitchens are different so it can be difficult discuss how to organize your kitchen, so adjust what tips i have. you should try to arrange your spices and seasonings above or next to your stove and arrange them so that there easy to find. If possible find a way to hang your utensils that you use for cooking any where you have room. hanging your utensils will will clear up space in your drawers for other things like attachments to your appliances. you can also hang your pots and pans which can also help in keeping organized rather then digging through the cabinets just to find one pan. The best thing you can do in your kitchen is to arrange things so that you barely have to walk back and forth to complete tasks.

To locate a restaurant fire suppression systems provider you should look for a comfortable combination of quality and price at Rex Fire Inc. But there are so many frauds in this world today. How to find a decent fire extinguisher service Are you ready for installing such fire suppression system. You don't wan this to happen to you. Thus, high charges don't necessarily mean decent fire extinguisher services.

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Pitta Bread formula

My kids love pitta (or pita) bread, those flat round breads that open into pockets that can be stuffed with anyone and eaten in your hands, the greatest takeaway food package. I first encountered it as a box for falafel, spiced chickpea patties and salad, a trendy urban road food in London way back then.

Now I use pitta bread as a freezer standby for lunch times when I seek we've run out of bread. Just pop a round into the toaster to defrost, then spread inside with cream cheese or ripe avocado and fill with cucumber slices or diced tomato, or cooked chicken and salad, to furnish an instant favorite meal. Recently though the pack of six breads, that I so casually toss into the shopping trolley and then into the freezer, seem to have got ridiculously high-priced for such a straightforward food, more than twice the price of a loaf of bread and they vanish in an instant.

Bread Pan

I turned to my Madhur Jaffrey Cookbook, the authority on all foods Indian and Middle Eastern, to see how involved it would be to make my own pitas. It seemed no different to production commonplace white bread, just with the extra step of rolling the rounds and cooking them individually. Her formula also makes twelve breads, so I had visions of having six for one meal and being able to stock the freezer again for another emergency.

I should have known my house better. The resulting breads were so delicious - warm, soft and fluffy inside, without the hard leatheriness of the bought ones - that they all disappeared in a twinkling, with just one half-piece left at the end of the meal and no photographs taken to show for it. The softer consistency made them a wee less resilient as pockets than the bought pita, but we did eat them right from the oven. I think cooling and then reheating them, or baking for an extra minute, would toughen the covering just adequate to hold the fillings well without losing the inner softness.

Pitta Bread Recipe

450g / 1lb white bread flour

1 teaspoon salt

1 10g sachet (or 3 teaspoons) instant yeast or ¼ oz / 8g active dry yeast

1 teaspoon sugar

1 tablespoon olive oil

Sift together the flour and salt. Concentrate yeast, sugar and 60ml / ¼ cup lukewarm water in a cup and leave for five minutes until it starts to froth. Mix the yeast mixture and 250 ml / 1 cup more lukewarm water into the flour and add the olive oil. Mix together to form a dough, adding another few tablespoons warm water as needed. Knead the dough on a floured covering for approx 10 minutes until it is smooth, springy and elastic. Put the dough back into the bowl, cover with a damp cloth or put the whole bowl into a plastic bag and leave to rise in a warm place for 1 ½ - 2 hours until it has doubled in size.

Punch the air out of the dough and knead briefly, then divide the dough into twelve pieces. Roll each one out to a ¾ cm / ¼ inch thick round and put on a floured baking tray. When they're all done cover the tray and leave to rise again for another 45 minutes. I use a black plastic bin liner for my bread to rise in - you can tuck it loosely around the tray leaving an air space above the bread dough so that it doesn't stick.

Preheat your oven to its top temperature - about 220C / 450F if it will get that hot. Put a large cast iron griddle or frying pan in the middle of your oven to heat. (If you have a gas oven put it at the bottom where it is hottest). You can also use a heavy baking sheet or cookie tray. Once the dough has risen, put one or two pitta breads onto the griddle and return to oven to cook for 2 ½ to 3 minutes until they have puffed up. Bring the bread out onto a plate covered by a damp cloth to cool off. Once cool they can be frozen in bags. Reheat under the grill or in a toaster.

One of these days I'll be organised adequate to make a batch especially for the freezer, so that I have my accident bread back-up. I think I'll have to do it in incommunicable when the kids are at school though, or the pitta bread just won't make it to the freezer!

Copyright 2007 Kit Heathcock

Pitta Bread formula

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Tips for the Bread Machine

There is nothing better than baking healthy bread for your family. Baking made extra easy with your very own bread machine! With a little know how this can be done manually. However it can also be a lot of work. This is particularly true when your family consumes several loaves a week. A bread machine can be one of the best investments that you can make. It doesn't have to cost you a lot and it can help save a ton of time. Once you have decided on a machine, there are a few guidelines that will help with your baking.
Tips:
1. Get familiar with your machine - Make certain that you learn about your bread machine's features on day one. You should become very comfortable with it. Don't be scared to kick the tires. Review the owner's instruction booklet, observe how the machine opens and closes etc... You should be familiar with most if not all of its functions and the control panel.
2. Determine your machine's capacity - Look for your bread pan's capacity in the owner's manual. You can also test it yourself. You can complete your own calculations using a simple measuring cup to fill the bread pan up with water.  Just add one cup of water unitl your bread pan is full.  Remember for a 1 1/2 pound bread pan it should take a little less than 10 full cups of water. You should be able to fill up a 2 pound bread pan with about 12 cups.
3. Understanding your Bread Machine's Settings - Now the first time you do this, make sure that you have your instruction manual handy.  You will be amazed by the different things that your new machine can do and hence its settings.  Make sure you cover at minimum the basics, Start/stop, timing functions and cycles.
4. Ingredients - Now this next section is extremely important.  Your ingredients determine your success.  It doesn't matter whether you are using a family recipe, one from online or one from a cookbook.  As you know, the basic ingredients are flour, butter, salt, sugar, yeast and water.  When utilizing a recipe from online or a family recipe, you must remember to adjust your ingredients accordingly.  Was your recipe for a 1 1/2 pound loaf or a 2 pound loaf?  Any modifications that you make should contain ingredients that are in the same ratio as your original recipe.  Your owner's manual should have a few recipes for comparison also.  The amounts and your ingredients are extremely important so be prepared to devote some time to this area.
As you know there are a number of bread making machines on the market, all of which you can choose from.  For the most part, they all do the same thing.  How well your loaves come out depends largely on the items mentioned above.  The proper care of your bread maker and the proper preparation of your bread should allow you and your family to enjoy tasty loaves for many years to come.  Let's bake something fresh tonight!

For more tips, recipes and Bread Making Machine resources, head on over Bread Making Machines Now.

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Papa's Pizza

This method takes about 2 hours from start to finish:

2 Sheet Pizzas
7-1/2 cups bread or all-purpose flour
4 tablespoons sugar
3 teaspoons salt
1/4 teaspoon baking soda
2 packages of fast-acting dry yeast
2 cup water
5/8 cup buttermilk
3/8 cup extra virgin olive oil

Bread Pan

Instructions:

1. Place the first 5 ingredients in the KitchenAide pot, except 1-1/2 cups of the flour, and attach the flat blade. Turn the mixer on to speed 1 to blend the ingredients and let it run for 1 minute.

2. Put the liquid ingredients in a small bowl and heat to 125-130 degrees in the microwave (about 2 minutes).

3. Turn the mixer on to 1, and moderately add the liquid, then turn it on 2 and mix for about 2 minutes or until well blended.

4. Attach the dough hook to the motor and need the dough set on 3 for 7 minutes, moderately adding the rest of the flour right away.

5. Cover with plastic wrap and allow the dough to rise in a warm place (about 100-110 degrees) for 25 minutes, or until doubled in size.

6. Punch the dough down, replace the plastic wrap cover and let it rise for someone else 25 minutes.

7. Place the dough on a flat covering to divide into two 2 inch rounds. Put one round back into the pot and cover while shaping the other round to fit the olive-oiled baking pan.

8. Brush top of the dough with olive oil, cover with plastic wrap, and allow the dough to rise in a warm place for around 10 minutes or slightly risen.

Turn the oven on to 350 degrees to preheat.

9. Take off the plastic wrap and bake on the bottom rack for 16 minutes or until just browned. Turn the pizza bread once while baking for even browning. While the pizza is browning, shape and put in order the second round for rising and baking.

The pizza bread may be cooled and icy at this point before going to the next step.

10. Cover with the pizza sauce (1-1/2 packets each), cheese, your favorite toppings, and a microscopic more cheeses, and then place in the oven for around 12 minutes or until the pizza is hot and the cheese has melted.

Remove from the oven and let rest for 5 minutes before cutting and serving.

Papa's Pizza

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Wholesome Life Colors and their particular Symbol

There are varied good reasons why individuals turn out to be unhealthy. On leading of the list is unhealthy life-style which entails smoking for the extent of producing it as component of everyday life. At times excessive alcohol drinking becomes an addiction, as well. With these stuff present inside your lifestyle, your health and life would undoubtedly be in danger. One of risky way of life is consuming unhealthy food that eventually outcomes to excessive intake of food that provides an excessive amount of nutrients. The physique in return stores the excess nutrients that ultimately form into fats. It really is very suggested that you very own a menu on every meal to be able to examine if there's an excessive intake of food of similar nutrients. This can be also 1 strategy to make certain that no Minerals or Vitamins are taken excessively.



Perlas loves to try different kind of foods. She likes cooking healthy and fresh foods and likes to share it to everyone.

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How to Make Flax Meal Bread - Recipes For Fat Loss

Eating bread and staying lean typically don't go hand in hand. You can't have your bread and eat it too, so to speak.

One of the major problems is that most breads are packed full of over processed and for real digested flour.

Bread Pan

This high carbohydrate article combined with very small amounts of fibre and you have a blood sugar surge waiting to happen.

This can be a good thing if you have just smashed or are about to have an intense workout. Otherwise a recipe for disaster and will just add a bit more to your waistline.

Now instead of turning this into an anti bread article, I'm going to offer you an alternative that will tick off a lot more boxes nutritionally.

Flax meal bread is as good for you as it sounds. Flax seeds, flax meal etc are a great source of fibre, omega 3's and protein. As such whatever that is made with flax as a main ingredient is going to be pretty good for you as well.

Follow this recipe and let me know what you think.

Ingredients
2 Cups Flax Meal 1 Tablespoon Baking Powder 2 Teaspoons Stevia 5 Eggs 1/2 Cup Water 1/3 Cup Oil

With regard to the 'exact' ingredients you use, obviously the higher the quality, the better the end goods will be. This will vary depending on your location and availability of dissimilar brands or products.

To start with put all of the dry ingredients (the flax meal, baking powder and stevia) into a large mixing bowl and incorporate well. I used a whisk which works well. In a cut off bowl, beat the eggs with a whisk. Add the water and oil to the eggs and give them a quick mix before adding it to the dry ingredients.

Give it all a quick mix together just with the whisk or a wooden spoon. It will go thick in a hurry so just get it all mixed together and then pour it into a lined pan. A square or rectangle pan about 25cm or 10 inches will be perfect. You will need to flatten the mix out to the edges with your hand or a spoon but in a pan this size it should be about 2cm thick all around.

Bake for 20 minutes @ 190 degrees Celsius, fan forced. The mix should be 'browning' on top, risen a tiny and spring back up when touched.

Fresh baked bread tastes great and this is no different. From this recipe I get eight slices. So out of the pan I cut it into four even squares. From each square I then slice in half to make two, well, slices!

From there what I propose is to toast it and top with almond butter. Peanut butter is just as nice. Just make sure the topping is a healthy selection and will help you to lose stomach fat.

Because it is quite heavy, one slice will be more than sufficient and I'd propose having it with a cup of your favourite tea as well.

How to Make Flax Meal Bread - Recipes For Fat Loss

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Campfire Cooking Recipes/4 Great Camping Dishes Using Traditional Campfire Cooking Recipes

There is nothing like the fresh air and exercise that you get on a hiking or camping trip, to work up a really big appetite. But you don’t want to spend ages preparing and cooking complicated meals, which turns it into a chore.





The whole experience should be fun, so if you can plan out a few simple camping dishes, it can make it a lot more enjoyable. Well with some traditional campfire cooking recipes, this can be a lot easier than you think.





Try out a couple or even all of the easy recipes below and see how much more exciting and interesting you can make your camping meals.





BREAKFAST


Oat and nut pancakes.


Ingredients.


1 & 1/2 half cups of oats,


1 cup of flour,


2 tablespoons of brown sugar,


Pinch of salt, to taste,


3 teaspoons of baking powder,


½ a cup of mixed chopped nuts,


1 & ½ cups of milk,


2 eggs,


2 tablespoons of butter,





Mix together all the dry ingredients (oats, flour, sugar, salt, baking powder, nuts,) and put to one side, while you whisk together the milk, eggs, and butter. Pour this onto the dry ingredients and mix until combined. Lightly grease a griddle or frying pan and pre heat on the fire. Pour about half a cup of the pancake mix into the pan and cook until bubbly and edges look dry, turn pancake over and cook until golden brown. Serve with maple syrup or similar.





LUNCH


Simple Spam snack.


Ingredients.


1 onion,


3 or 4 potatoes, (depending on size),


1 tin of Spam,


1 tablespoon of butter,


Salt & pepper to taste.





Peel and chop the onion and potatoes into roughly ¾ inch pieces, and cook in skillet or frying pan until tender. Chop spam into similar size cubes as onion and potatoes and add to skillet or pan add salt and pepper and continue cooking until all ingredients are, crispy and spam is well heated through. Allow to cool slightly and serve with some crusty bread and butter.





MAIN MEAL


Foil cooked Meatloaf.


Ingredients.


2 pounds of ground beef,


1 egg,


½ a cup of bread crumbs,


½ a can of tomato soup,


Salt & pepper to taste.





Mix all the ingredients together in a suitable container or bowl until it all binds together and can be moulded into a loaf shape of your choice. Place into a large piece of tin foil and wrap well, leaving an air pocket at the top for steam. Cook on small grill on top of fire embers for approximately ¾ of an hour, turning as necessary. Serve with potatoes and vegetables of your choice. Will serve 4 people.





SWEET


Baked Banana.


For a quick tasty desert, simply split a banana lengthwise leaving the skin on. Insert brown sugar and butter into split. Wrap in tin foil and bake in embers of fire until sugar and butter melt into the banana.

Mike Legg is a seasoned backbacker and camping enthusiast with many years experience of camping dishesFor more information on this or any other tips on camping go to http://www.buytryreview.com/category/camping

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