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

Visit : lodge logic pre seasoned 10 1 2 inch round griddle breville sk500xl ikon cordless 1.7 liter stainless calphalon contemporary nonstick

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.

Tags : anolon advanced cookware set breville sk500xl ikon cordless 1.7 liter stainless all clad cop r chef 8 inch fry pan

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.

Related : anolon advanced bronze 10 piece cookware set

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

Related : kitchenaid gourmet distinctions 10 piece set lodge logic pre seasoned 15 inch cast iron skillet

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

Friends Link : simply calphalon nonstick 10 piece set

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.

Tags : krona-7.5 quart stock pot with vented straining t fal signature hard anodized 12 piece cookware lodge logic pre seasoned 17 inch cast iron skillet

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

See Also : lodge logic pre seasoned 15 inch cast iron skillet farberware cookware set 10 piece

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.

Tags : rachael ray 10 piece cookware set

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

Thanks To : all clad masterchef 2 7 piece cookware set le creuset 9 piece cookware set

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.

Visit : cuisinart chefs classic 10 piece cookware set kitchenaid gourmet distinctions 10 piece set

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:

Cook

keema paratha

Visit : lodge logic pre seasoned 9 quart dutch oven

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

My Links : anolon advanced 12 inch 5 quart covered saute pan

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

Recommend : simply calphalon nonstick 14 piece set all clad masterchef 2 7 piece cookware set t fal signature hard anodized 12 piece cookware

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]

My Links : le creuset 9 piece cookware set circulon infinite 10 piece cookware set all clad stainless 12 quart stock pot

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.

See Also : all clad masterchef 2 7 piece cookware set

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.

My Links : all clad stainless steel 10 piece cookware set

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/]

Related : presto 8 quart pressure cooker

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.

Next, you welcome to visit our website: The Delicious Recipes Package and Cheap Meal Ideas Recipes for more delicious recipes.

Tags : all clad ltd double burner griddle

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

Visit : lodge logic pre seasoned 10 1 2 inch round griddle anolon advanced 12 inch open round griddle

Cheesecake - Low-carb and No-Bake

I love cheesecake. And these recipes are two of my favorites. I hope you enjoy them as much as I have!

Low Carb Cheesecake

Serving Size: 8

Ingredients:

8 oz cream cheese

5 large eggs

3/4 cup Splenda

1-1/2 tsp vanilla extract

1/2 cup heavy cream

Instructions:

Attention to detail is important with this recipe. If you make it correctly, you will never want to stop eating it. Also, for the texture of the cheesecake to be right, you must cook it all the way through.

Make sure that cream cheese and eggs are at room temperature.

(very important).

Preheat oven to 350°F-180°C

Spray a spring form pan with a non-stick spray.

In a large bowl mix eggs, cream, sweetener, and extract. Add cream cheese in 2 oz chunks for easier beating. After all the lumps are gone pour into the pan and bake for 50 to 60 minutes.

Cool thoroughly.

Per Serving: 194 Calories

18 grams fat

2 carbs

Best No-Bake Cheesecake

Ingredients:

8 oz. pkg. softened cream cheese

1/3 cup sugar substitute

1 cup sour cream

2 tsp. vanilla

8 oz. container thawed Cool Whip

Crushed nuts pie crust (Easy- Crushed nuts of your choice (I use almond flour) with a little bit of melted butter until it starts to stick.

Press into a pie pan)

Instructions:

Beat cream cheese until smooth, and then beat in sugar substitute.

Blend in sour cream and vanilla. Fold in Cool Whip, blending well.

Spoon into crust. Chill until set, about 4 hours. Garnish with fresh fruit, if desired.

Number of Servings: 6 to 8

Carbs per serving:

Rediscover the joy of cooking! The Restaurant Recipe Cookbook contains recipes for all your favorite restaurants. Cook all your favorite meals at home!

Visit : anolon advanced bronze 10 piece cookware set

How to Cook Grouper

"Grouper" refers to a number of different, but related, large fish notable for their stout bodies and big mouths.

Sport fishermen love groupers. Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor. They will do this even after they have been hooked, so the fisherman has to carefully "work" it out without snagging or snapping the line on something.

Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper. In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land.

Groupers are also being farmed in some areas now. So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often. This is a welcome development, because groupers are good eating.

Try grilling or baking grouper. The following recipes--one for grilling, the other for baking--are easy and delicious.

Grilled Grouper

Ingredients

2 lbs. fresh grouper fillets

1 jar fancy mustard

1 tablespoon grated onion

1/2 tsp. salt

1/2 tsp. coase-ground black pepper

Directions

Mix mustard, onion, salt and pepper. Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator. Remove fillets from fridge and place on a hot grill. Cook the grouper until done, turning once during the grilling. (Note: 1-inch-thick fillets will take approximately 13 minutes to cook. Thinner fillets will take less time.)

Baked Grouper

Ingredients

1 stick butter or margarine

Juice of 1freshly squeezed lemon

2 lbs. grouper fillets (fresh or frozen)

1 cup bread crumbs

1/4 cup parmesan cheese

1 tablespoon fresh lemon juice

Directions

1. Melt the butter or margarine in a baking pan. Pour the lemon juice into the butter or margarine and mix well.

2. Lay the grouper fillets in the pan, coating one side with the butter-lemon juice mix; then turn and coat the other side.

3. Spread bread crumbs over the fish.

4. Bake at 360 degrees for 15 to 25 minutes; fish is done when it can be easily flaked with a fork.

Whether grilled or baked, grouper goes well served on a bed of rice. Add lemon slices or sliced almonds for a special touch.

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 source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Tags : cuisinart chef's classic stainless steel 10 piece all clad copper core 3 quart saute with lid

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 always bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven.

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 package 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 bottom of her twelve-inch Dutch oven. She put the lid on the Dutch oven and the oven on ten briquette coals. Another 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 traditional bread pan. To get the right-sized loaves for a Dutch oven, consider bread machine mixes or recipes for single loaves. A bread machine 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 important that you elevate the pan off the bottom of the Dutch oven using small stones so that it does not burn the bottom of the bread. Make sure that you have enough top clearance so that the rising bread does not reach the lid.

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

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

My Links : simply calphalon nonstick 14 piece set cuisinart multiclad pro 12 piece set

Six Pack Abs Diet Meal Plans

Six pack abs diet meal plans can be the most indulging from all the diet plans. It adds two in-between snacks in a three-meal daily plan, resulting to six meals per day. The increased number of meals is done to provide more protein and minerals to the abdomen that will support muscle mass. Scientific studies also prove that more meals have better energy balance, greater fat loss, and improved body mass, power, and endurance.

An effective abs diet meal plan focuses in incorporating a handful of food types in the daily meal. These food types are known as powerfoods, and can be easily remembered by the mnemonics ABS DIET POWER.

o A - almonds and other nuts
o B - beans and legumes
o S - spinach and green vegetables
o D - dairy products that are low-fat or fat-free
o I - instant oatmeal that are unsweetened and unflavored
o E - eggs
o T - turkey and lean meats
o P - peanut butter
o O - olive oil
o W - whole-grained breads and cereals
o E - extra protein powder
o R - raspberries or any other berries

Listed below are some recipes for the abdominal diet.

Power Smoothie
Nutritional Information per Serving: 220 cal, 12g protein, 29g carbohydrates, 4g fat, 3g fiber, 118mg sodium
Number of Powerfoods: 4
Ingredients - yields 2 servings:

o 1 cup milk
o 2 tablespoons of low-fat yogurt
o 3/4 cups of oatmeal cooked in water
o 2 tablespoons peanut butter
o 2 teaspoons protein powder
o Ice cubes

Procedure:

This requires minimal preparation because all ingredients will only be mixed in a food processor until a smoothie-like mixture is achieved.

Macho Meatballs
Nutritional Information per Serving: 569 cal, 38g protein, 65g carbohydrates, 19g fat, 10g fiber, 1,341mg sodium
Number of Powerfoods: 3
Ingredients - yields 4 servings:

o 1 pound of extra-lean ground beef
o 1/2 cup salted cracker
o 1 large onion, diced
o 1 garlic clove - minced
o 1 tablespoon of protein powder
o 16 ounces of tomato sauce
o 4 rolls of whole-wheat hoagie
o 1/2 cups of low-fat cheese, shredded

Procedure:

1. Place the ground beef, crackers, onion, garlic, and protein powder in a bowl and mix thoroughly.
2. Make meatballs from a spoonful of the mixture.
3. Cook over medium heat until the browned. Drain the excess oil and fat, and add the tomato sauce.
4. Scoop out some portion of the bread from the roll to make trenches. Place some meatballs with sauce in each trench, and sprinkle with cheese. Cover it with the other half of the bread roll.

Egg Sandwich
Nutritional Information per Serving: 399 cal, 31g protein, 46g carbohydrates, 11g fat,6g fiber, 900mg sodium
Number of Powerfoods: 5

Ingredients - yields 1 serving:

o 1 whole egg
o 3 egg whites
o 1 teaspoon of protein powder
o 2 slices of whole-wheat bread
o 1 slice of bacon
o 1 tomato or green bell pepper, sliced

Procedure:

1. Place the whole egg and egg whites in a bowl and pour the protein powder. Mix until fully scrambled.
2. Spray some olive oil in the pan and fry the egg.
3. Toast the bread and put in the fried egg.
4. Top with bacon, tomato, bell pepper, or with other garnishing.

Six pack abs diet meal plans are not as strict as other diets. They can be substituted and mixed in any way as long as the powerfoods will be kept in the plan. Combining one powerfood with the other can yield vast amount of recipes to keep a person full. They can also be as simple as green vegetables dipped in a non-fat dairy product.

Getting in shape will require you to eat the correct amount of the correct food coupled with abs workout routines that are proven to get you six pack abs. Read the review for truth about abs here, the leading abs program in the world now!

My Links : all clad masterchef 2 10 piece cookware set

Pinoy Food - How to Cook Afritada - Filipino Recipes

One of the specialties that Filipinos have inherited from their Spanish colonizers is the Afritada. It is a delectably rich stew mostly made up of potatoes and pork soaked in thick tomato sauce.

Ingredients:

750 grams of pork belly or liempo (sliced into 2 x 2 cubes)
250 grams of potatoes
3 to 4 pieces of tomatoes (coarsely chopped)
¾ cup of frozen sweet peas (thawed)
2 red or green bell peppers
1 whole garlic (finely minced)
2 large onions
2 carrots
2 bay leaves
¾ cup of tomato paste
½ teaspoon of dried oregano
½ teaspoon of dried rosemary
½ teaspoon of dried basil
6 tablespoons of olive oil
2 cups of meat broth

Cooking Instructions:

In a thick pan, heat the olive oil. Add the pork cubes when the oil is hot. Go on cooking until the edges of the meat start to turn brown. Place under high heat until fat starts to ooze out.
When the pork is already browned, take out the excess oil from the meat.
Add the bay leaves, garlic, tomatoes and tomato paste. Stir well. Add salt and pepper for seasoning.
Pour meat broth into the pan and stir well. Let simmer with the pan covered for about 15 minutes.
Add all the vegetables to the cooking stew and mix well. Then add the basil, rosemary and oregano. Cover the pan again and allow to simmer for about 25 minutes or until the meat and vegetables are thoroughly cooked. More broth can be added but take note that a richer and thicker sauce makes a better Afritada.
Add the sweet peas and cook for an addition 2 to 3 minutes.
Best served while hot.

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

My Links : all clad stainless 12 quart stock pot all clad cop r chef 8 inch fry pan lodge logic pre seasoned 10 1 2 inch round griddle

How to Make a Really Different Pasta Dish - Make This Old Fashion Chili Lasagna

I got this recipe many years ago from a Home Economics teacher. It is an excellent dish for those who like things spicy. For the uninitiated, use less chili powder. This is a good dish for pitch-in meals, potlucks, church socials, etc. as it feeds several. It is also just a good family dish. It makes a great meal when you add a salad. For dessert serve something light and cool like the Pineapple Mallow recipe below.

CHILI LASAGNA

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

REFRIGERATOR PINEAPPLE MALLOW

1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

Enjoy!

For more old fashion recipes visit http://grandmasvintagerecipes.blogspot.com.

For more recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

See Also : kitchenaid gourmet essentials 2 quart tea kettle lodge logic pre seasoned 15 inch cast iron skillet

Campfire Cooking Recipes - Pizza

One of the little known campfire cooking recipes is for pizza. Try the advice below and you'll make a tradition of having pizza while camping!

Start by purchasing pre-made crusts from the grocery store or making your own crusts the night before you leave on your camping trip. You will need to take along a frying pan for cooking the pizza so it would be a good idea to pack the crusts in the pan so they don't break while in transit. The frying pan will also provide an even surface while cooking so the crusts don't crumble and break. If you are going to want to add meat to your pizza such as browned hamburger or sausage, purchase lean meats at the store and prepare from home. Some other meat toppings may include bacon, chicken or salami. Pick whatever you normally enjoy on your pizza. Put the meat in an airtight container after it has cooled and store overnight in the refrigerator. If you will be traveling with foods that may go bad if not refrigerated, take along a cooler with ice and keep the foods safe for consumption.

After brushing on some olive oil, spread tomato sauce and the desired spices onto the crusts. At this point, consider adding some chopped garlic for great taste. Add the toppings of your choice to the pizzas. Try tomatoes, pepperoni, shredded cheese and assorted vegetables to create your specialty pizza. Great additions to the pizza might be mushrooms, green peppers, onions and zucchini. Remember that the crust will be the closest to the fire and it won't take long for the crust to brown. If you have a lot of toppings that will need heating through, the crust may burn. If you add the vegetables on top of the cheese, the cheese is not likely to overcook. When you have finished creating your pizza, cover the pan tightly with tin foil. It may be beneficial to spray the foil with nonstick spray so the melted cheese will not stick. Move away the hotter coals from the bottom of the fire and nestle the pizza pan into the bed underneath. To cook the pizza from both the top and the bottom, add a few hot kindling pieces on top of the foil. This will cook from the top and the bottom and ensure even heating.

If you would like try a different tasting pizza, consider using cooked chicken and barbeque sauce instead of pizza sauce. The smoked taste will really come through after cooking on a fire.

Once the cheese is hot and bubbly, the pizza is ready to enjoy. Take care to remove the foil as steam has likely built up in the container and may burn you. Allow the pizza to cool as the insides are very hot. Nothing spoils a camping trip like a burned tongue!

Ian Pennington is an accomplished niche website developer and author. To learn more Campfire Cooking Recipes [http://campfirecookingtips.info/campfire-cooking-recipes-pizza], please visit Campfire Cooking Tips [http://campfirecookingtips.info] for recipes, current articles and discussions.

Tags : all clad stainless 7 piece cookware set le creuset enameled cast iron 9 quart round french stansport cast iron 6 piece cookware set

Bubble Head Bread

BUBBLE HEAD BREAD

Ingredients:

1-cup Warm milk (makes sure it is not hot)

½-cup Oil

1½-cup Sugar

1-teaspoon Salt

2-packs Dry yeast

2-large Eggs, well beaten

4 to 4½ cups Flour, all purpose

½-cup Butter, melted

1-cup Brown sugar

1-tablespoon Cinnamon

½-cup White raisins, soaked until soft

½-cup Pecans, chopped

Instructions:

Combine milk, oil, and salt. Cool to lukewarm then stir in yeast and beaten eggs. Add flour and mix to a soft dough. Turn out on floured surface, knead until smooth and elastic, and does not stick to fingers when pinched. Place in a greased bowl, cover, and let rise in a warm place until doubled in size. Punch down and form dough into small balls about the size of a walnut. Mix the white and brown sugar and the cinnamon. Roll each walnut of dough in melted butter, then in sugar and cinnamon mixture. Grease and flour an Angel Food cake pan. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with melted butter after turning out of the pan.

Serves 8

This is just one of many delicious recipes you will find at http://www.cristiescookin.com. Be sure and submit your favorite recipe of the month and you could win a "Gotcha Covered" apron from Cristies Cookin.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Recommend : lodge logic pre seasoned 15 inch cast iron skillet

Easy Bread Recipes

With these two easy bread recipes in your recipe book, you will always be able to serve fresh, tasty homemade bread. Both these recipes are mixed very quickly 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

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 mixture and mix to form a dough.
Spoon the dough into the loaf pan and smooth 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 coming and what can be nicer than freshly baked homemade bread with your meat. These easy bread recipes make it possible for anyone to bake bread.

Get more top cookbook recipes and info on cookbooks, by Marge at Best Recipes Cookbooks, you can also visit Marge's site with tasty chocolate recipes at Chocolate Love, and other tasty recipes at Marge's site All Our Recipes & More

See Also : cuisinart multiclad pro stainless steel 12 piece anolon advanced bronze 10 piece cookware set all clad master chef 2 14 piece cookware set

How to Make Italian Garlic Bread Fast and Easy

First things first... Italian garlic bread does not have to be on Italian bread. You can use french bread, sour dough bread or Italian bread. I like french bread and even baguettes sometimes. The goal here is to make it fast and simple and yet have it look like it took an authentic Italian chef to make it taste so good.

Ingredients you will need: 2 cloves minced garlic, 3- 4 Tablespoons olive oil, 2 Tablespoons butter and a loaf of suitable bread.

If you have those you are all set and in about 10 minutes it will be ready.

Instructions:

Preheat the oven to 450 degrees F. NOTE: As with most of my recipes, I always promote flexibility. If you are concerned 450 is too high choose a lower temperature such as 375 and simply bake longer.
Slice the loaf of bread lengthwise on its side so you have 2 long pieces of bread side by side.
Melt the butter and mix with the olive oil and the minced garlic.
Use a brush or spoon to spread the mixture over the bread as evenly as possible.
Place bread face up on baking pan and place in oven. Some people will wrap the bread in foil leaving the face of the bread exposed. This will take longer, but is a good tip for preventing the bread from becoming too crispy on the sides.
Bake about 5 minutes or until it is done to your desire. Keep a close eye on the baking so you do not end up with burnt toast!
When finished, remove from the oven and slice into desired thickness. 1 inch thickness is fairly standard.

TIP #1: If the bread is done before you are ready to serve, wrap it in foil to keep warm.

TIP #2: I recommend doing the bread when you do not have a zillion other things going on at once. Simply because it is easy to forget about it until the smoke alarm goes off. Use a timer to remember to check the bread!

Tip #3: If you are trying to reduce the caloric intake, simply use olive oil and leave out the butter.

Enjoy and Mangiamo!

2009 Copyright. Elizabeth Krause

Elizabeth Krause grew up in an Italian home, however it wasn't until later in her busy life when she began to appreciate the benefits of using simple ingredients to make simple Italian dishes. Take advantage of other simple Italian pasta dishes on her website. Each week she posts a new Italian recipe along with helpful tips in the hopes others will benefit from her learning experiences. Join her Newsletter to receive more Simple Italian Cooking recipes and tips directly to your inbox.

Friends Link : farberware cookware set 10 piece all clad lasagna pan