Cooking Japanese - Real Taste of Home Healthy Cookbook Recipes

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

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

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

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

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

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

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

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How to Cook the Delicious Polish Sausage

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

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

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

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

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

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

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Quick and Easy One Pan Food

I don't know about you, but I am a huge fan of the meals that can be cooked all at the same time. With my busy schedule I do not always have time to spend an hour or more standing in my kitchen putting things together, stirring sauces and doing my best to time my courses so that everything finishes at the same time. I prefer the meals that I can spend fifteen to twenty minutes putting together and then tossing in the oven or putting on the stove for an hour or so and letting it cook by itself. I can spend that hour doing things like straightening up the house, doing laundry, completing projects, etc. If you are like me, consider the following recipes. They are tasty and they will make your life a lot easier!

Pork Chop and Potato Bake:
The title makes this recipe sound like something that would be served in a junior high school cafeteria and be the same color as Thousand Island dressing. The good news is that this dish looks and tastes way better than anything you were ever forced to choke down in school!

What you need:

Potatoes (enough to feed your family)
Pork Loin chops (enough to feed your family)
1-2 packages of onion soup mix (depending on how many pork chops you are serving-a single package can season 4-5 pork chops)
Butter
1 baking pan

Process:
Preheat oven to 400 degrees. While the oven is preheating, peel and either slice the potatoes or cut them into smallish cubes. Line the bottom of your baking pan with your cut up potatoes. Place the pork chops in a single layer over the top of the potatoes. Sprinkle the onion soup mix over the top of the pork chops and potatoes and then toss in a few spoonfuls of butter. Cover the baking pan with a lid or tin foil and bake until the pork chops are cooked through (usually 45 minutes or so). Serve and enjoy!

Roast Beef:
This is best done in a slow cooker, though after a couple of hours, the smells might drive you crazy with anticipation!
What you need:
1 beef roast
Carrots
Celery
Potatoes
Salt
Pepper
Worcestershire sauce
Onion soup mix
Butter

Line your slow cooker with a slow cooker bag (this will make clean up so much easier). Place the thawed beef roast into the cooker. Chop up enough carrots, celery and potatoes to feed your family and toss them into the slow cooker and arrange them around the roast. Sprinkle the onion soup mix over everything. Add in a few shakes of the salt, pepper and Worcestershire sauce and then drop in a couple of spoonfuls of butter. Cover and let everything cook in the slow cooker on low for eight hours or on high for six. Once the roast is done cooking, slice it up and serve, with the vegetables acting as the side dish. Enjoy!

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

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Carbonara Your Kids Will Love

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

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

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

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

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

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

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

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Roast Beef

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

Serves 8

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

2 tsp dry English mustard

3 tbsp all-purpose flour

1 1/4 cups red wine

1 1/4 cups beef stock

2 tsp Worcestershire sauce (optional)

salt and pepper

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

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

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The Best Meat Loaf in the World

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

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

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

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

THE BEST MEAT LOAF IN THE WORLD

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

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

Copyright 2005 by Harriet Hodgson.

http://www.harriethodgson.com

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

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Helpful Cooking Hints For the Kitchen

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

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

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

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

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

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

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

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

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

Tim Bailey

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Simple Lemon Cordial Recipe

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

Ingredients

Lemons
Sugar

Method

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

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

Canning the Cordial

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

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

Lec Watkins

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Product Review - Robin Hood Best For Blending Flour

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

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

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

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

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How to Cook Bok Choy

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

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

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

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

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

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

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

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

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

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

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

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How to Sautee Vegetables

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

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

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

Vegetable Sauté

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Enjoy!

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

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

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

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

Meat Preparation To Save Money

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

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

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

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

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

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

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

Oven Baked Chicken Breast Recipes

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

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

Marinated Chicken Breasts With Dip

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

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

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

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

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

Oven-Baked Chicken Parmesan

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

Mix Italian breadcrumbs and Parmesan cheese.

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

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

Warm the marinara sauce in a covered sauce pan.

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

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

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

Making oven baked chicken breast recipes is easy.

Eating oven baked chicken breast is even easier.

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

Dale Heil, D.C.

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

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

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Milk Chocolate Fudge Recipe - Easy Milk Chocolate Fudge

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

2 (6 oz.) packages semisweet chocolate chips

1 (6 oz.) package milk chocolate chips

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

1/2 to 1 cup nuts, chopped

1 1/2 teaspoon vanilla extract

Directions

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

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

Cut into squares before serving.

=> Chocolate Marshmallow Fudge Recipe: Best Chocolate Marshmallow Fudge

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

2 1/4 cup granulated sugar

1/2 cup evaporated milk

2 cups miniature marshmallows

1/4 cup butter

1/4 teaspoon salt

1 cup chocolate chips

1 cup pecans, chopped (optional)

1 teaspoon vanilla

Directions

Grease a 9-inch square baking pan.

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

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

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

=> Chocolate Mint Fudge Recipe: Irresistible Chocolate Mint Fudge

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

1 (12 oz.) package semisweet chocolate chips

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

6 oz. white chocolate

2 teaspoon vanilla

1 tablespoon peppermint extract

Green food coloring

Directions

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

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

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

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

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Turkey Breast Cooking Time

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

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

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

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

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

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

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

* 2 to 3 pounds - 1.5 to 2 hours

* 4 to 6 pounds - 2.5 to 3 hours

* 7 to 8 pounds - 3 to 4 hours

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

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

* Place your frozen turkey breast in a shallow roasting pan

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

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

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

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

* 2 to 3 pounds - 3 to 4 hours

* 4 to 6 pounds - 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

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

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

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

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

Candis Reade is an accomplished niche website developer and author.

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

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