Affordable Gourmet-style Recipes

(ARA) - Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna!

For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.

Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.

* Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup of extra virgin olive oil

4 ounces unsalted butter

1 large sweet onion, cut into 1/4-inch dice

2 red bell peppers, deseeded and cut into 1/4-inch dice

1 vine ripe tomato, diced

5 cloves of garlic, minced

A sprig of rosemary

Sea salt and freshly ground pepper

1/2 cup dry white wine

1 small jar of Spanish olives (green olives stuffed with pimientos), drained

2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

1/2 pound rigatoni pasta

1 tablespoon thinly sliced chives

Dry aged parmesan, grated

Pinch of crushed red hot pepper flakes (optional)

Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.

Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).

Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.

* Delicate, Festive Albacore Tuna Canape

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.

Ingredients:

1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained

2 finely diced shallots

1 tablespoon chives, thinly sliced

1 soup spoon crème fraiche

Sea salt and freshly ground pepper to taste

Sourdough bread (optional)

3 ounces of comté cheese or aged white cheddar, sliced thinly

Extra crème fraiche for garnish (optional)

1/2 ounce domestic caviar (optional)

Chervil sprigs (optional)

Directions: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.

* Prime Fillet Albacore Tuna and Potato Casserole

Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco

Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup olive oil

2 large onions, thinly sliced

4 medium Anaheim chilies, seeded and thinly sliced

2 bay leaves

8 garlic cloves, peeled and thinly sliced

2 pounds Yukon Gold potatoes, quartered

1 cup dry white wine

3 cups vegetable stock or canned vegetable broth

6 to 8 saffron threads

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

1 mild dried chili pepper

4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

3 tablespoons chopped fresh parsley

Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder

Directions: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.

Look for Bumble Bee Prime Fillet’s upside-down gold can in most supermarkets nationwide. For more information on Bumble Bee, visit www.bumblebee.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content
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FREE OATMEAL COOKIE RECIPE

Here's a recipe for the best darn oatmeal cookies I have ever had in my life...Of course, I may be totally biased because I got a good recipe and tweaked it to make it even better. But, after much trial and error (LOTS of error and feedback from my roomie) they are so good now they should have their own food group.

The tweaking sessions went something like this...[roll music here]

Batch #1
Me: [raised brow] Well?
Roomie: [shrug] They're edible.
Batch #2
Me: [hopeful brow]: Beyond edible?
Roomie: [non-committal] Better. Much better. Got a glass of milk to wash these down?
Batch #3
Me: [excited brow]: Okay...What? Where are you going? Don't run!
Roomie: Nice. Nice. I mean it. So close... Can you untie me now?
Batch #4
Me: [smug brow]: Oh. Now you want some?
Roomie: [sitting down with commitment] Okay. This is it! It really is. Wonderful. Amazing. Call Guinness!....But...
Batch #5
Me: [triumphant brow]: Get your head out of the oven.
Roomie commences with the Snoopy Dance.

SIMPLY DELICIOUS OATMEAL COOKIES

For best results, it's important to follow the recipe exactly.

- 1 cup softened Imperial margarine ( I use the hard variety that comes as 12 half cup squares to a 3 lb box. Two squares give you the one cup you need, and you don't even need to measure. Leave the two squares in the foil on the counter until soft but not runny.)

- 1 3/4 cup brown sugar

- 1 egg

- 2 1/2 cups rolled oats (I use Quaker quick oats)

- 1 cup flour ( I use Robin Hood all purpose. To make sure you're not using too much flour, you can get one of those measuring cups that hold exactly one cup; be sure not to use this measuring cup to scoop the flour because this can pack the flour down and you'll end up using too much. Instead use something else to scoop the flour into your one cup measure, then level off with a knife.)

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1 teaspoon vanilla

- Chocolate chips or raisins ( if desired) However you may want to desire chocolate chips because oatmeal chip cookies rock! I like Baker's semi sweet chocolate chips.

Mix all ingredients well, roll into one and a half inch balls. Drop the balls into MUFFIN TINS and press slightly to flatten.

Bake 4 1/2 minutes on 350F, turn, then bake for another 4 1/2 minutes for a total of about 9 minutes or until the edges are golden brown. If the cookies don't look quite done in the center but the edges are brown, don't worry about it; take them out of the oven anyway. They are done and will set after cooling.

The cookies are impossible to get out of the muffin trays while still warm, so you will need to wait awhile. After they are cool they will come out easily with a twist. Please be aware that probably the most important part of this whole recipe is that you must use muffin tins and not a cookie sheet. They will still taste OK if cooked on a cookie sheet but will get hard very fast. The secret of the muffin tins is that the cookies come out thick and stay soft and chewy for longer.

Baked in muffin tins, they also stack very easily, which is great because you can stack up to six, wrap them with clear wrap, tie it off with a nice ribbon and give them as gifts...or bribes...to your co-workers, friends, family, or anyone else you deem worthy. I recommend stacks of three for bribes. Stacks of six for love.

About the Author:
Vicky Gale
Obviously you clicked on this article because you like decadent foods. Well since you loooooooooove decadent, you will love visiting this TOTALLY DECADENT RECIPE SITE. Click Here to drool!
Submitted: 2006-10-02
Article Source: GoArticles

Happy Healthy Hollidays With This Eggnog Recipe

When it is holiday time, only one drink comes to mind: eggnog.

This healthy drink recipe is delicious and it uses soymilk instead of whole milk. It gets a completely new flavor and color with the addition of peppermint oil.

A drink fills up your tummy just before you hit the sack. Serve it warm and you will be on your way to sleepy town.

Now you can dream away while Santa does his magic.

Ingredients:

4 eggs, separated
2 cups soymilk
1 cup granulated white sugar
2 tbsp. vanilla extract
2 cups heavy cream
1 tbsp. peppermint oil
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pumpkin spice

To Make:

First, take your 4 eggs and put the egg whites into a bowl and the egg yolks into a bowl.

Put a half a cup of white sugar into each egg bowl. Beat each egg bowl slightly.

Add the heavy cream gradually to the egg whites. Keep whipping this mixture. Add vanilla to this egg bowl. Now in one medium sized bowl, combine both of the egg mixtures.

Slowly add the soymilk. Continue stirring while you are adding the milk. Eggnog would not be complete without using some ground nutmeg. This recipe adds it right into the mix and not just as a garnish on top.

This recipe also uses more spices than just traditional nutmeg. Now add ground cinnamon and pumpkin spice to the mixing bowl. Keep whipping the eggnog. Now time for a special addition to ordinary eggnog.

Add one tablespoon of peppermint oil. This gives regular eggnog more of a Christmas flavor.

Chill your eggnog in the refrigerator before serving. After it has chilled, pour the eggnog into a holiday punch bowl. Add a dash of ground nutmeg on top and a dollop of fat free whip cream before serving a glass to one your guests.

About the Author:
Hans Dekker is author of the healthy recipes section of http://www.steaks-guide.com/
Article Source: www.iSnare.com

Great Swedish cooking and Farmors kottbullar!

Sweden is a great region, and Swedish food is a great ethnic food. At its best, Swedish food is excellent, largely meat-, fish- and potato-based, but varied and generally tasty and filling.

Typically classical Swedish cooking includes lots of seafood, herring in particular; open faced sandwiches; and Swedish meatballs, a smörgåsbord favorite: Swedish meatballs (köttbullar).

If you equate Swedish food with smorgasbord, meatballs and dill, think again! Although these are great delights, you'll enjoy a wide range of tasty, fresh-cooked food in Sweden. However, for those who prefer the authentic taste of Sweden, here's my favourite recipe:-

Farmors Köttbullar

1lb of minced beef
onion - finely chopped
1 cup of soft breadcrumbs or oats
1 egg
Milk (about 1/2 decilitre)

Soak oats or breadcrumbs in milk for 1/2 hour
Add mince and mix until smooth and well blended together
Add onion - mix well
Finally add egg and salt and pepper
Roll into little balls and fry in margarine for about 10 minutes

Served kottbullar with freshly mashed potato (potatismos) and a salad. Enjoy!

Many thanks to Ulla who shared this genuine Swedish recipe with our family.

For further tips and ideas for cooking great and traditional food from around the world, visit Swedish Meatball Recipes

This article was submitted by Jen Carter, owner of the World Recipes website.

About the Author:
Jennifer Carter has travelled around the world and enjoys collecting and sharing recipes from other countries.
Article Source: http://www.articles2k.com

Barbecue Sauce Recipe

The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.

The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier.

Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it's suitable for nearly all occasions.

I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal.

I can still remember clearly the T-bone barbecue steak I tasted at Larry's Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters.

I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston's barbecue sauce recipe on the Internet that could be the answer to my wish. It's called the "Top Secret BBQ Sauce Recipe".

I haven't bought the "Top Secret BBQ Sauce Recipe" yet, but thinking of convincing my wife to buy it because she loves cooking.

The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue.

More information on the sauce recipe is available here: http://health-fitness.marc8.com/ebook-info.php/name/1_top_secret_bbq_sauce_recipe/toc_id/6-0-3-6


About the author:
Sanjib Ahmad - Freelance Writer and Product Consultant for Health-Fitness.Marc8.com ( http://health-fitness.marc8.com/). You are free to use this article in its entirety as long as you leave all links in place, do not modify the content, and include the resource box listed above.
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Cranberry Bars Recipe

The cranberry bars recipe is a perfect choice to serve around the winter holidays! A combination of both sweet and tart, and a creamy nut topping, makes this one a real special treat!

Ingredients
1 1/2 cups granulated sugar
3/4 cup salted butter, softened
2 teaspoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (10 ounce) frozen cranberry-orange sauce, thawed

Frosting:
1/3 cup salted butter, softened
1 package (3 ounce) cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon milk
1/2 cup chopped walnuts

Hardware
Large bowl
Medium bowl
15x10x1-inch baking pan
Mixer

Step 1: Preheat oven to 350 degrees F.
Step 2: Spray bottom and side of baking pan with cooking spray.
Step 3: In a large bowl, beat granulated sugar, 3/4 cup butter, 2 teaspoons vanilla extract, and the eggs with an electric mixer set on medium speed.
Step 4: Beat in flour, baking soda, and salt on low speed.
Step 5: Stir in cranberry-orange sauce.
Step 6: Spread evenly into prepared baking pan.
Step 7: Bake 30-40 minutes or until edges are golden brown. Cool completely.

Frosting:
Step 1: In a medium bowl, beat 1/3 cup butter, the cream cheese, and 1 teaspoon of vanilla extract on medium speed for 1-2 minutes; until well mixed.
Step 2: Continue beating on low speed, gradually adding powdered sugar and enough milk until spreadable.
Step 3: Spread frosting over bars; sprinkle with walnuts. Cut bars and store in refrigerator.

Makes 48 bars.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

About the Author:
Griffin Wetzstein
For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html
For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Submitted On: November 01, 2006
Article Source: http://EzineArticles.com/

Healthy Low Fat Chicken Recipe | Andy's Famous Chicken

Anyone concerned with getting fit, staying fit, or fitness in general is usually looking for ways to eat more healthfully. Chicken breasts are one of the most diet friendly lean protein sources you can find and they do taste pretty good. Lean protein sources are extremely important for all fitness enthusiasts. Lean protein builds muscle and helps to burn fat. Here's a low fat healthy chicken recipe that you can vary to suit your mood.

Andy's Famous Chicken

3lbs. package of boneless, skinless chicken breasts - still frozen

1 12oz. bottle of fat free salad dressing or Lawry's marinade

1 11 x 14 baking pan

Preheat oven to 400 degrees. Place frozen chicken breasts in the baking pan. Pour dressing or marinade over frozen chicken. Bake chicken at 400 degrees for about 1 to 1 1/2 hours or until chicken is lightly browned on top.

That's it! That's the whole healthy low fat chicken recipe. This chicken recipe is dead easy and especially wonderful when you want a nice dinner but you have piles of chores left to do and don't want to be chained to the stove all evening. Serve Andy's Famous Chicken with side dishes such as steamed veggies and brown rice or other whole grains and you have a fast, healthy meal that actually tastes good.

This healthy low fat chicken recipe is particularly good with fat free Italian dressing. Any fat free or low fat salad dressing may be used to maximize the flavor variations that are possible with this dish. Another good choice would be any flavor Lawry's marinade since that brand tends to be lower in fat and calories.

For those folks who are not quite so fitness oriented, regular botled dressing can be used and the resulting dish will be just as tasty. Another easy way to go would be canned or bottled curry sauce. It makes a great spicy dish. Andy's Famous Chicken is a great recipe for week night dinners and would also be nice enough to serve company.

About the Author:
RA Welch
Great food doesn't have to ruin your diet. Read more about fitness tips, delicious food, exercise routines and staying motivated at WomensFitness2Day.com
Submitted: 2006-10-10
Article Source: GoArticles

Hot And Spicy Chick Peas (Vegetarian Recipe)

Makes 2 servings in 45 minutes

VEGETABLES / Asian (India) / Side Dish / Stove / No marinating

Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world.

This is not only because of the predominant Hindu religion with its respect for all living creatures.

Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals.

Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.

For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.

You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.

Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.

Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.

INGREDIENTS

* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil

* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

About the Author:
The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine. Find more delicious home-tested recipes at : http://www.theskinnycook.com Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!
Article Source: www.iSnare.com

Passionfruit Cheesecake Delight: A Yummy Down Under Australian Dessert

OK. There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold, French versus New York cheesecakes and many more as well. Perhaps you are looking for a refreshing change. Why not try this traditional, sensational Aussie cheesecake!

Ingredients

Filling
250 grams of reduced fat cream cheese (room temperature)
1 cup of reduced fat condensed milk (room temperature)
juice of two lemons
lemon zest from one lemon
1 cup whipping cream
1 teaspoon vanilla essence

Base
2 cups of finely crushed plain sweet biscuit crumbs
2 rounded teaspoons of cocoa powder
2-3 oz of melted butter

Topping
1 cup passionfruit pulp
2 rounded teaspoons of gelatin
2 oz of hot water

Directions

Base
1. Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter.
2. Press firmly into the base of greased cheesecake pan.
3. Place in the refrigerator to set whilst preparing the filling.

Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold.

Filling
1. In an electric mixer, beat cream cheese until softened and fluffy.
2. Add condensed milk, lemon zest and vanilla essence until well combined.
3. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside.
4. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken.
5. On a very slow speed beat in the whipped cream until just combined.
6. Pour mixture onto chilled biscuit base.
7. Place cheesecake into the refrigerator for 3 hours to firm up.

Topping
1. Dissolve the gelatin powder in the hot water according to manufacturer's directions.
2. Mix dissolved gelatin into passionfruit pulp and place in the refrigerator in a small bowl.
3. When nearly set, but still pourable, pour passionfruit and gelatin mixture over the chilled cheesecase.
4. Return to the refrigerator and chill several hours before serving.

About the Author:
Kim Beardsmore M.B.A., B.Sc. (Biochemistry) is a writer for the online weight loss, health & fitness magazine Weight Loss Health. For free resources, tips and healthy recipes to help you lose weight and gain energy, visit weight-loss-health.com.au
Article Source: http://www.articles2k.com

Chicken For Dieters

Are you concerned about the cholesterol in your diet? Are you watching calories and trying to cut down on fat? Has your doctor suggested that you consume less salt?
Then read on. The wonderful thing about chicken is that the low cholesterol and the low calorie recipes are the same. And the flavors that add spark to a low calories recipe are the same ones that can help you get along with little or no salt.
Chicken is the dieter's ray of sunshine. Except for turkey breast, no other popular meat is as low in calories as skinless chicken breast. A 3-ounce portion of skinless broiled chicken breast has only 115 calories. An equivalent size portion of cooked lean trimmed beef would average 189 calories, and cooked lean, trimmed pork is 198 calories.
Chicken is also lowest in saturated fat compared with non-poultry meats.

Grams of Saturated Fat
Cooked 3-ounce portion skinless chicken breast: 0.4
Average cooked 3-ounce portion of chicken: 1.1
Average cooked 3-ounce portion of lean, trimmed beef: 3.4
Average cooked 3-ounce portion of lean, trimmed pork: 3.8
To avoid both fat and calories when cooking with chicken:
Choose breast meat. This is the leanest part of the bird and has less than half the fat of, for example, thigh meat.
_Remove the skin. Forty percent of the fat in poultry is attached to the skin and therefore can be easily removed. This is in contrast with other meats, where the fat is dispersed throughout the meat and not so easily removed. One point, though. If you're broiling or baking or grilling chicken, leave the skin on until you're finished cooking; otherwise the meat will lose too much moisture and become tough. The meat cooked with the skin retained its moisture and was startlingly more tender than the meat cooked without the skin.
_Roast, broil, poach, or grill chicken instead of frying it.
_Substitute low fat dairy products in recipes. Use yoghurt or light sour cream instead of sour cream, and non-fat milk instead of regular milk. To be honest, the taste isn't as rich, but if you're watching calories and cholesterol, these substitutions make a substantial difference. For example, plain low fat yoghurt is 122 calories per cup and light sour cream about 360 calories, while the same amount of regular sour cream is 440 to 454 calories. Non-fat milk is 80 to 90 calories per 8-ounce glass, while whole milk is 150 to 160 calories.
_Replace oil or fat in marinades with fresh lemon or lime juice, or with wine or vinegar.
_Broil with wine instead of butter.
_Take advantage of non-caloric pan sprays.
_If you're really counting every single calorie, you may want to choose Cornish hens rather than the older broilers and roasters. Cornish hens and broilers are young birds and they bear the same relationship to the older roasters that veal does to beef: the younger the animal, the lower the fat content. For comparison, the white meat of a Cornish is 35 calories per ounce of cooked meat; the white meat of a broiler is 45 calories per cooked ounce.
For low salt diets:
_Avoid prepared sauces such as barbecue sauce or ketchup: usually they are high in salt.
_Season chicken with foods that are naturally high in potassium, such as tomatoes, citrus, raisins or bananas. When you eat foods high in potassium, you don't miss the sodium so much. Tomato paste, by the way, is very high in potassium, and does not have as much added salt as most prepared or canned foods.
_Season foods with garlic, onion, wine and a variety of herbs and spices. Again, you'll miss the sodium less.
_Trick your palette by cooking with your own flavored vinegars. Use a cup of whichever fresh herb you can find, such as tarragon or mint or dill, for two cups of plain white vinegar and then add a garlic clove or twist of lemon peel. Store in a screw top jar for several days and if you want it really strong, leave it for a week. You might taste it along the way to see if it's too strong. Finally, strain it and pour into a sterilized bottle and seal.
_Season chicken with concentrated homemade chicken broth. Make chicken stock, boil it down until it's concentrated, and then freeze it in ice cube trays. Use individual cubes to intensify the flavor of casseroles or stir fry dishes.
After a couple of weeks of following a low salt diet, you'll find that your taste changes and that you'll actually be satisfied with far less salt. You'll even find that the olives and potato chips and peanuts that once tasted just right, now seem too salty. We've found that with salt, the less you eat, the less you feel you need but be patient because this doesn't happen overnight.

MEDITERRANEAN CHICKEN BREASTS Serves 4

Fresh garlic, stored in a cool, dry place will last about as long as a fresh onion. If the cloves start to sprout, you can still use them, but they won't be quite as flavorful.
4 chicken breast halves
1 to 2 tablespoons olive oil
ground pepper to taste
1/2 cup dry red wine
4 fresh or canned plum tomatoes, seeded and coarsely chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 cup pitted black olives, cut in half
1/4 cup minced, fresh parsley
Remove skin from chicken breasts. In a large skillet, over medium heat, heat 1 tablespoon oil. Add chicken breasts and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in wine, tomatoes, garlic, basil and marjoram; bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken is almost cooked through. Uncover; increase heat to medium-high and cook 5 minutes longer or until liquid is reduced by one-third. Stir in olives and parsley; heat through.

Nutrition Figures per Serving
Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate 4 grams. Sodium 276 mg. Cholesterol 145 mg.

POACHED CHICKEN IN CREAMY LEMON SAUCE Serves 4
I'm fond of this recipe because the texture is creamy and it doesn't use cream.
4 boneless, skinless, chicken breast halves
1/4 teaspoon ground pepper
1/2 cup chicken broth
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 cup lowfat milk
1-1/2 tablespoons cornstarch
1 tablespoon Dijon mustard
2 tablespoons minced, fresh parsley, optional

Season chicken with pepper. In a large, deep skillet over medium-high heat, combine broth, wine, lemon juice and lemon peel; bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until chicken is cooked through. Transfer chicken to a warm serving plate and keep warm.
In a small bowl, blend milk, cornstarch and mustard until smooth; stir into simmering liquid in skillet. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Return chicken to skillet; coat well with sauce. Sprinkle with parsley, if desired.

Nutrition Figures per Serving
Calories 205. Protein 34 grams. Fat 4 grams. Carbohydrate 7 grams. Sodium 201 Cholesterol 84 mg.

About the Author
Andrew Dimmelow
http://www.chickenrecipesgalore.com
Added: 09 Sep 2006
Article Source: http://articles.simplysearch4it.com/article/36251.html

Amazing Thai Recipe

Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.

Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.

Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.

Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.

Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.

Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.

Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.

Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.

Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.

Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.

Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.

Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.

Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.

Preparation and cooking techniques:

Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.

Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.

Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.

Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

About the Author:
Barney Garcia writes about many different topics. www.diets-for-health.info and www.fantastic-detox-diet.info and www.fantastic-detox-diets.info
Content Provider: http://www.my-articles.com

Turtle Shortbread Cookie Recipe

The turtle shortbread cookie recipe is a kicked-up version of an old holiday favorite! Throw in little chocolate, caramel, and some pecans and you have a cookie that looks as good as it tastes!

Ingredients
3 sticks (1 1/2 cups) salted butter, softened
1/2 cup granulated sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/2 teaspoon salt

Topping:
24 caramel candies, unwrapped
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
72 pecan halves

Hardware
Large bowl
Small microwave safe bowl
1-quart saucepan
Cookie sheets
Waxed paper
Mixer

Step 1: Preheat oven to 350 degrees F.
Step 2: In a large bowl, with an electric mixer set on medium high speed cream together the butter and almond extract.
Step 3: Stir in flour and salt. If dough is crumbly mix in an additional 1-2 tablespoons of softened butter.
Step 4: Place dough in refrigerator for 15 minutes.
Step 5: Divide dough into 12 equal parts. Roll each part into a 1/4-inch-thick circle. Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheets.
Step 6: Bake for 8-10 minutes or until set. Immediately transfer cookies to a cooling surface for 30 minutes.

Topping:
Step 1: In a 1-quart saucepan, heat caramels over medium heat for about 10 minutes, stirring frequently until melted. Keep caramels warm on low heat.
Step 2: In a small microwave safe bowl, microwave the chocolate chips and shortening uncovered on high 1-3 minutes, stirring occasionally, until melted and thin enough to drizzle.
Step 3: Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. Place cookies on waxed paper.
Step 4: On top of each cookie place a dot of chocolate in the center; place a pecan half on top of chocolate. Using the tines of a fork, drizzle the remaining chocolate over the top of each cookie.

The turtle shortbread cookie recipe makes 72 wedges.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

About the Author:
Griffin Wetzstein
For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html
For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Submitted On: November 01, 2006
Article Source: http://EzineArticles.com/

Healthy Ground Beef Recipe

This healthy ground beef recipe is as delicious as it is nutritious. This hearty chili has a bold, distinctive flavor that any chili lover would appreciate.

Maybe you or someone you love is not too found of chili, well I challenge you to take out a spoon and try this dish. You will be immediately licking your lips and that will be followed with a definite YESSS!. It is worth a try.

Ingredients:

1 lb. lean cut ground beef
1 tbsp. extra virgin olive oil
2 cups red kidney beans
2 tsp. chili powder
1 tsp. ground red pepper
1 cup frozen corn
1-8 oz. can tomato sauce
1-8 oz. can diced tomatoes with green chilies
1 cup Tabasco sauce
½ cup yellow onion, diced

To Make:

Soak the red kidney beans overnight in cold water before using them in this recipe. In a skillet, combine the olive oil and hamburger meat.

Cook the meat on high heat until the pink color has disappeared. Remove the skillet from the heat and drain any excess oil. Put the hamburger meat into a large saucepan. Now add the kidney beans.
Your frozen bag of corn does have to thaw a little bit before adding it to the beans and meat. Add the corn. Now open your can of tomato sauce and tomatoes with green chilies. The tomatoes and chilies do not have to be drained.

This extra sauce will only add more flavors. No harm done.

Next, dice up the yellow onion and add it to the beans and hamburger meat.

Lastly, you must season your meaty chili with beans. The first seasoning to be added is the Tabasco sauce. Use more or less sauce depending on your preference for spicy flavors. Stir the chili after adding the Tabasco sauce. Lastly, add the chili powder and red pepper. Stir the chili once more.

Bring this chili to a full boil and boil on high heat for 15 minutes. Reduce the heat to medium and cover.

Cook for another 10 minutes.

Serve immediately with a large slice of cornbread.

About the Author:
Hans Dekker is author of Prime Roast, Steaks, Seafood Articles at http://www.steaks-guide.com/ Visit us for more great free recipes.
Article Source: www.iSnare.com

A Quick and Easy Cupcake Recipe

Cupcakes are the perfect dessert for any occasion. They can make an event feel extra special, they can provide for a wonderful baking experience if one takes some additional time to really find some unique refined ingredients, and they can even be something one adds to the list of hobbies he or she enjoys doing alone or with others. Cupcakes can be made anytime of the day for any event. They are always welcome additions.

In addition cupcakes are great desserts because they can be made in such a great variety of ways. One batch of eight to twelve cupcakes baked in one fell swoop can be decorated in such an individualistic manner that one might think they were made in completely separate batches. Because so many can be made in one batch, one person can decorate all the cupcakes or several people can work away at putting the final touches on these wonderful treats! Furthermore, because of the vast array of recipe options for cupcakes, one can essentially never make the same cupcake twice if one so desired too!

And, across the board, from children to the elderly, cupcakes are loved. Children rush to gobble them down and the older folks' eyes tend to light up when a freshly made tray is brought home or completed in their kitchens. They can be a fun, easy dessert to make, travel with, and clean-up after. Or for the more seasoned cook, they can be an extravagant project that one takes special time and care with to create a masterpiece he or she can be proud of; one that will continue to impress others for years to come!

Cupcakes awaken one's cooking and creative senses and skills and make for fun projects that one will never tire of. Essentially, one can keep creating more and more recipes and still never come up with all the possible combinations! So have fun and enjoy!

To make 12 normal size cupcakes cream 200 grams of softened butter with 200 grams of fine sugar and 1 teaspoon of vanilla. Gradually beat in 4 eggs, and then fold in 200 grams of self raising flour, along with a dash of milk if needed.

Spoon the mixture into paper cases in a muffin pan, and bake for 15 to 25 minutes at approx 350 degrees, or until they are risen and firm to touch.

Leave to cool on a wire rack and then ice with your favorite frosting, or drizzle with jam.

About the Author:
Brock Hamilton
For more great information about cupcakes, and cupcake recipes, visit: http://www.cupcake-recipes.com
Submitted: 2006-11-03
Article Source: GoArticles

Some Irish Recipes to Celebrate St. Patrick's Day

St. Patrick’s Day is March 17th, and it is a “day for wearing green” and other Irish traditions. Even though the patron saint St. Patrick was not born in Ireland, everything that is Green (which symbolizes spring and the prospering of the crops), fun and Irish can be worn or used to celebrate this holiday. And it is a holiday for all ages. Here are some entertaining ideas to use on St. Patrick’s Day.

A few drops of green food coloring goes into anything you might want green, even a mug of draft beer. Anything made with Irish cream or Irish whiskey has the Irish spirit, too.

Authentic Corned beef and cabbage

Corned beef brisket, about 4 lbs.

1 juice orange
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander

Put corned beef brisket into large pot for cooking. Take cloves and insert them, then sprinkle remaining spices on. Cover brisket with water, bring to boil, then simmer for 3 hours or until tender.

3 lbs. small potatoes, peeled
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables.

Arrange meat and vegetables on a platter and serve with your favorite mustards.

St. Patrick Day Cookie Pops (for the kids to make)

Box of Vanilla Wafers
Box of Popsicle sticks
Vanilla or chocolate frosting; or Peanut butter

Various decorations – chocolate chips, icing packs, assorted green candies, green sugar sprinkles, ju ju bees, sprinkles, etc.

Spread out ½ of the vanilla wafers, with the flat sides up on the plate. Take the vanilla, chocolate icing, or peanut butter and spread across flat surface. Next, take a Popsicle stick and lay it down with the end in the middle of the cookie. Top with another vanilla wafer to make a sandwich.

Now the kids can get creative! Turn the cookie pop into a green shamrock; apply vanilla icing and draw with green icing pack; make a pot of gold with candies; anything you want!

They make a great treat for the kids to take to school!

Easy Hot Whiskey Punch (for the adults) Serves 1

1 measure of whiskey
2 teaspoons white sugar
4-6 cloves
2 slices fresh lemon
7 oz. boiling water

Put whiskey, sugar cloves and lemon slices into a strong glass. 2. Pour on the boiling water until the sugar has dissolved. 3. Sip contentedly by a blazing fire.

Irish Scones

1/2 cup butter
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk

Note: You can add raisins, dates or other dried fruits, if desired.

Makes about 18 scones.

Preheat oven to 425°F.

In a large bowl, combine butter and flour until crumbly. Add baking powder, salt and sugar.

In a separate bowl, beat egg and milk. Mix into dry ingredients to make a dough.

Turn onto floured surface and roll to one-inch thickness. With a cookie cutter or the bottom of a drinking glass, cut dough into 2-inch rounds. Place on greased cookie sheet, about one inch apart and bake for 15 minutes.

When serving your Irish creations don’t forget an Irish toast to bless the meal!

About the Author:
Niall Cinneide loves entertainig and celebrating St Patrick's Day. He publishes views, information and news about St Patricks Day at St Patricks Information.
This article may be reprinted in full so long as the resource box and the live links are included intact. All rights reserved. Copyright www.St-Patricks.info
Article Source: http://www.articles2k.com

Choose Vegetarian Recipes

Whether you are a seasoned chef or someone who has never put together an edible meal, consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook, and the customers and children who eat the food will be happy as well.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.

Great vegetarian recipes can be found in many locations. Search online, in cookbooks, or at local health food stores for ideas. If you have friends that have been cooking great dishes try swapping vegetarian recipes with them. Sometimes restaurants will even share vegetarian recipes with their customers for little or no charge.

Stopping into a local health food store is a great way to obtain all of the ingredients and spices you will need to begin cooking vegetarian recipes to perfection. Workers at these stores are often knowledgable resources that you can utilize and learn from.

Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Many studies suggest that switching at least some of your weekly diet to vegetarian recipes can be benefical to your health. Let your tastebuds enjoy new things that are good for your body. Vegetarian recipes will often include many of the vitamins, minerals, and sources of nutrition that every body needs. Instead of meat, vegetarian recipes are filled with healthy protein substitutes so that you do not miss out on things you need.

Take a look at your health and at the foods you've been eating. Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. Since few things are as important as leading a healthy life, take your time in researching new ways to eat better. Vegetarian recipes are just one of many things that you can consider. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat. The biggest difference is that they are much better for you.

About the Author:

Triston Huntsmin loves to cook and share great vegetarian recipes. Discover some great vegetarian recipes for yourself at www.vegetarianrecipeshub.info.

Content Provider: http://www.my-articles.com

Healthy Low Fat Chicken Breast Recipe

Chicken can be just as healthy as a salad, especially if it is skinless and you choose to grill instead of fry. This healthy chicken breast recipe has it all. With a mouth watering plum sauce, it is sure to please. That good flavor will give your family something to talk about between each and every bite.

Ingredients:

4 boneless-skinless chicken breasts
2 cups fresh plums, chopped
½ cup brown sugar, firmly packed
2 tsp. fresh squeezed lemon juice
1 tsp. cornstarch
1 tsp. ginger
2 tbsp. soy sauce
1 tbsp. plum jelly
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper

Parsley as a garnish (optional)

To Make:

Preheat the oven to 375. The glaze for this recipe may be made the day before you plan to make this dish. It just will need to be refrigerated. If you use fresh plums, they will need to have the pits removed before using.

You can use canned or frozen varieties of this fruit if you want to. In a medium sized mixing bowl, combine the plums, the plum jelly, cornstarch, and the soy sauce. If the mixture is too dry, add a little water.

Now gradually add the brown sugar while stirring. Next, add the lemon juice and ginger. Continue mixing. Lastly, add the garlic and onion powder, and the black pepper. Once this plum glaze has been mixed well, it is ready to use.

Place each chicken breast, one by one, into the mixing bowl and cover each it with the plum glaze. Do this for each chicken breast. Then put the chicken breasts in a baking pan. You can add one more spoonful of plum glaze to each chicken breast before putting them in the oven if you wish. Bake this dish on 375 for 25-30 minutes.

Remove the pan from the oven. Top each piece of chicken with parsley before serving.

Serves 4.

About the Author:
Hans Dekker is an enthusiast cook he loves to cook as healthy as possible. Visit us for more at http://www.steaks-guide.com/
Article Source: www.iSnare.com

Yorkshire Pudding: A Lighter Recipe for You

My grandmother came from Sheffield, England and she taught my mother how to prepare classic British recipes. Though money could be tight at our house, we always had roast beef and Yorkshire Pudding at Christmas time. If you have never had Yorkshire Pudding you may think it is a dessert. Actually, Yorkshire Pudding is a pancake-like batter and can be sweet or savory.

The recipe for Yorkshire Pudding is centuries old, according to the A Taste of Britain Website, and has been in existence since the middle ages. At this time in history meat was usually roasted on a spit. The Yorkshire Pudding was set below the rotating meat so it could be flavored with dripping juices and fat. Later in history, Yorkshire Pudding was baked in a preheated pan that was coated heavily with fat. Beef fat was usually the fat of choice, but bacon fat was also used.

Yorkshire Pudding is still a staple of the British diet and gravy is essential to the dish. Sometimes Yorkshire Pudding is served as a first course with vegetables and gravy. We never had it this way when I was growing up, however. My mother always served the Yorkshire Pudding with the beef. After the beef was gone she would serve Yorkshire Pudding as main course with leftover gravy.

This is a two-for-one recipe. When you have learned how to make Yorkshire Pudding you have also learned how to make popovers, for the recipe is the same.

Though the holidays are approaching, visions of sugarplums do not dance in my head. No, I have visions of fragrant, puffy, crispy Yorkshire Pudding. I have made Yorkshire Pudding so often I know the recipe by heart. I also know it is loaded with fat. So I lightened the recipe and the results were amazing. My lighter Yorkshire Pudding tasted better than the historic recipe. It was so good I had to share it. Here is the recipe, a gift from my kitchen to yours.

HARRIET'S YORKSHIRE PUDDING

INGREDIENTS

1 cup flour

1/2 teaspoon lower sodium salt

1 large egg, room temperature

1/2 cup egg substitute

1 cup skim milk

1 tablespoon light olive oil

METHOD

Preheat oven to 450 degrees. Coat a 10-inch Pyrex pie pan with cooking spray and set aside.

Combine flour and salt in a batter bowl. In a separate bowl, whisk egg, egg substitute, skim milk, and olive oil together. Gradually add this wet mixture to the dry. Pour batter into pie pan and bake for 20-25 minutes, or until the edges are puffed and brown. Serve immediately with de-fatted beef gravy. Makes 8 servings.

HARRIET'S HUGE POPOVERS

Preheat oven to 400 degrees. Coat 6 custard cups with cooking spray and set on jelly roll pan. Prepare Yorkshire Pudding batter as directed. Pour into custard cups and bake for 30 minutes, or until the popovers are high and golden. Serve immediately with sugar-free jelly or jam. Makes 6 popovers.

Copyright 2006 by Harriet Hodgson
www.harriethodgson.com
www.healthwriter.blogspot.com

About the Author:
Harriet Hodgson has been a freelance nonfiction writer for 28 years and is a member of the Association of Health Care Journalists. Before she became a health writer Hodgson was a food writer for the former "Rochester Magazine" in her home town of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from www.amazon.com. A five-star review of the book is posted on Amazon. Another review is posted on the American Hospice Foundation Website under the "School Corner" heading.
Article Submitted On: November 06, 2006
Article Source: http://EzineArticles.com/

Yummy Yuletide Recipes You'll Love

Of all the traditions you'll embrace this Christmas season, few are as resplendent and revered as a bounteous holiday feast. A table full of family and friends with cups that runneth over truly brings joy to the occasion. Here are a handful of recipes to help with your holiday dinner preparations.

We're not chefs and space constraints do not allow us to plan your entire meal, but the recipes here are easy, time tested and will make a nice addition to the other dishes you plan to produce.

Whether you opt for ham, turkey or roast beef as your meat of choice, you won't go wrong with a side of garlic-cheese mashed potatoes. Give this recipe a whirl:

Cheesy Garlic Mashed Potatoes

3 pounds potatoes, peeled and diced

8 cloves garlic, peeled and mashed

9 tablespoons butter, softened

3/4 cup half and half

1/4 cup cheddar cheese, shredded

1/4 cup mozzarella cheese, shredded

1/4 cup Romano cheese, shredded

Salt and pepper, to taste

Halve potatoes and boil until tender, about 25 minutes. Drain and set aside. Melt butter in pan. In separate pan, bring half and half to boil and remove immediately when it begins to boil. Mash the potatoes. Beat in butter first, then half and half. Add mashed garlic and cheeses, then mix to melt cheeses. Season with salt and pepper and continue to mix until potatoes are smooth.

While you are cooking and the children are playing, you'll need a soothing drink to keep your heart warm and your spirits lively. Apple cider is perfect for this.

Hot Apple Cider

1 gallon apple cider (apple juice will work)

4 cinnamon sticks

4 whole cloves

4 allspice berries

1 orange peel, cut into strips

1 lemon peel, cut into strips

Pour cider into a large stainless steel pot. Place spices and peels into a cheesecloth. Drop cheesecloth into cider. Heat until the cider comes just short of boiling. Remove cheesecloth and keep cider on the stovetop, over low heat. Serve warm throughout the day.

If you seek to serve a traditional feast, chances are cranberry sauce will find its way to your table. Sure, you can buy a canned sauce. No harm, no foul. If you'd prefer to make your own the day before the meal, however, here's how:

Cranberry Sauce

4 cups fresh cranberries

1 cup apple juice

1 cup honey

1 orange rind, grated

Mix cranberries, juice and honey in a pot. Cook on low heat for about 5 minutes, until cranberries pop. Remove from heat and stir in orange rind. Let cool to room temperature and refrigerate.

Lastly, it isn't a proper Christmas meal if you aren't breaking homemade bread. Try these yummy yeast rolls. It's a batter bread recipe, which is relatively quick and easy for beginning bakers!

Yeast Rolls

3/4 cup milk

1/4 cup sugar

1 teaspoon salt

4 tablespoons butter

1/2 cup warm water

2 packages instant dry yeast

1 egg

3 1/2 cups flour

Heat milk, then stir in sugar, salt and butter. Set aside and let cool. Add warm water to large bowl, then add yeast. Stir until dissolved. Add milk mixture, egg and two cups flour to the water/yeast mixture. Beat until smooth and then add remaining flour to make a soft dough. Transfer to a greased baking tray, cover with clean towel and let rise for 30 minutes. The dough will nearly double in size. After 30 minutes, punch down dough and shape into rolls. Place them back into greased baking tray and bake in preheated, 400 F oven until done (10 to 12 minutes).

About the Author:
Jeremy White
Brought to you by Imaginary Greetings, focused on how families get by in this wonderful world of ours. To help create the perfect family holiday scene in your home and for the best selection of GKI/ Bethlehem Lighting visit http://www.holidaylighting.com.
Added: 29 Oct 2006
Article Source: http://articles.simplysearch4it.com/article/40854.html

Traditional Jamaican Recipes & Food

The flavors of Jamaica are the product of the island's history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.

The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.

Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.

Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry.

Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.

Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies.

Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.

For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes

This article was submitted by Jen Carter, owner of the World Recipes website.

About the Author:
Jennifer Carter has travelled around the world and enjoys collecting and sharing recipes from other countries.
Article Source: http://www.articles2k.com

Easy Christmas Cookie Recipes, One Recipe - Many Variations

There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.

The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.

Let's start with the basics.

Basic Cookie Dough Recipe

1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.

This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).

Orange Cookies

(Makes about 32)

Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.

Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.

Cherry Coconut Chocolate Squares

(Makes about 54 squares)

In addition to the basic dough you will need:

1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13"x9" baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.

Coconut Pineapple Cookies

(Makes about 36)

In addition to the basic dough you will need:

1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)

Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.

Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.

Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.

About the Author:
Karen Ciancio is a cook and lover of all things food and cooking related. Her website http://www.cookingnook.com contains easy dessert recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.
Article Source: www.iSnare.com

Rice Cooking Basics with Almond Rice Recipe

A Look at Rice

When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.

Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.

Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.

Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.

Cooking Rice

To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.

Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.

“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.

To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.

Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.

Almond Rice Recipe

4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds

Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.

About the Author:
John Bateman advocates recipes and appliances. Suggested recipe link: shepards pie Suggested kitchen appliance link: crock pots
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