Raclette Grilling: An Awesome Asparagus Recipe

Asparagus raclette or indoor grilling is so much fun to do with a group of your favorite people. Raclette has a long history but it has evolved to a social gathering of friends and family and providing a fun way to eat together.

This vegetable recipe for raclette grilling is just as delicious as traditional raclette, but appeals to those that like more vegetables with their meat.

What you'll need:
- 2 lbs/1kg small new potatoes (cooked)
- 1 1/2 lbs/800g Swiss Raclette cheese (cut into slices)
- asparagus spears (parboiled or sauteed crisply)
- proscuitto or parma ham
- broccoli, carrots and beans (steamed lightly)
- Baguettes
- Gherkins, pickled onions

Prepare your raclette dinner or appetizer just as you would for traditional Swiss raclette. Include aparagus spears wrapped in a selectin of hams. You can also substitute the carrots and beans for the aspargus.

Place the wrapped vegetables in a side dish to be served later. When you are ready, place the wrapped vegetables on a small raclette dish and top with a slice of the Raclette cheese. Place the dish under the grill and cook until cheese is bubbly.

Serve the cooked vegetables with the potatoes and other condiments and baquette slices.

You should count on using about 1/4 lb of Raclette cheese per person and have more vegetables ready than you think you'll need as this type of Raclette tends to disappear quickly! It's a fun way to get together, have a meal or appetizer and of course, have a great time.

About the Author:
Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.
Article Submitted On: October 18, 2006
Article Source: http://EzineArticles.com/

Secret Recipe Of The Cheesecake Factory Madeira Chicken

Secret Recipes

Here’s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.

About the Author:
J. Jackson is a chef in California and expert in famous secret recipes. See Famous Secret Recipes for more extensive information.
Article Source: www.iSnare.com

Easy, Elegant, and Traditional Southern Breakfast Recipes for Mother's Day

An Easy and Delicious Mother's Day Breakfast

Make this Mother's Day unforgettable with one of these breakfast menus, or use your imagination and substitute.

Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable.

Western Ham and Egg Casserole

Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

Ingredients:

8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk

Preparation:

Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.

An Extra-Special Mother's Day Breakfast

Here's an elegant breakfast for anyone who loves to cook. Perfect for Mother's day or any special occasion breakfast. For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas.

Eggs Benedict - Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea

Southern Breakfast
Here's a traditional Southern breakfast, from grits to biscuits and gravy.

Grits
Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea

Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch. Don’t forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.

About the Author:
Nicola Kennedy has enjoyed some great Mother's Days, both as a grateful mom and a loving daughter. She can help you find great Mother's Day gift ideas with tips and news, information and views at www.I-Love-My-Mom.com
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.I-Love-My-Mom.com
Article Source: http://www.articles2k.com

Easy Great Recipe

Tonight I just want to share a recipe that, if you are not already using it, I think you will like to try it.

My niece, Michelle, from New Orleans, mother of a teenager and twin boys made this while the family was all at my mother's home. It was so incredibly easy, cheap to make, and, would feed a crowd ... not to mention how wonderful it tasted.

It has become a recipe I repeat often. If the ingredients do not sound good to you, trust me, I think you will really like it. I heard it was an original Weight Watcher's recipe, but if you serve it with a hefty side of tortilla chips on the edge of the soup and a dollop of sour cream or grated cheddar cheese on top, it will taste even better. Enjoy!

Tortilla Soup Just remember, 7 cans: 1 pinto beans, 1 kidney beans, 1 black beans, 1 corn (not cream style), 2 stewed tomatoes (I chop mine finer in the food processor), 1 Rotelle tomatoes 1 pkg. Of dry Ranch dressing & 1 pkg. Of taco seasoning mix 1 cup of water 1 - 1 ½ pounds of ground meat

Tip:

I usually brown 3 - 5 pounds of ground chuck with some chopped onions, then freeze individual zip lock bags with about 1 lb. Of meat per package. Then, when I want to fix a menu that starts with browned ground beef, I have the meat already ready.

Start with the meat, 2 dry packages, 1 cup of water, then open all the cans. Do not drain any juices out of cans. Let simmer for a few minutes and serve.

Please let me know if you try this and enjoy it. Have a great week!

About the Author:
Donna Madden is a wife and mother of two who resides with her family in Crosby, Texas. She has been married to Gary Madden, a pastor, for over 30 years during which time she has accumulated a wealth of life experience. It is that experience coupled with a plethora of talents that she draws on to mentor those who follow her life and writings. http://drmadden.blogspot.com
Submitted: 2006-09-27
Article Source: GoArticles

Baking Bread - A Recipe for White Bread

Fresh bread is one of the simple joys of living: the appetising smell of it baking, then with the loaf fresh out of the oven, the temptation of tearing a hunk off the loaf before it has even had time to cool down. Riding home in the car from a bakery, or even a supermarket, with a warm, new loaf in a brown paper bag, you have to have an iron will to get home with that loaf intact, especially with children in the car with you too.

Baking bread at home can be fun, if you are not under pressure. It is a task that children can help with, kneading alongside you. When you are forming the loaves you can section off some dough for them to make their own sculpturally shaped rolls, which they can take to school proudly in their lunch boxes the next day. Then you get to fill your house with the scent of baking bread, making it feel warm and welcoming on even the most dismal winter day.

Breadmaking machines, of the sort that you feed it the ingredients then it spits out a ready baked loaf a few hours later are a boon to those with no time to bake for themselves – you get the pleasures of waking up to the aroma of bread wafting through the house, without any of the labour to produce it. If you have time though, making bread is not hard. It can be a relaxing, meditative experience. As your hands rhythmically knead the dough, you can let your mind wander and feel the link with all the men and women who have gone about this daily task over the centuries.

If you have never tried making bread before, try this simple recipe for a plain white loaf first. Nothing fancy, just plain, delicious white bread with far more chew and texture than shop bread could ever have.

White Bread Recipe

1kg/2.2lbs white bread flour
15g/4 ½ teaspoons instant yeast
1 tablespoon salt
about 700ml/ not quite 3 cups water

You need a large mixing bowl or you can heap the flour onto a clean surface and make a well for the water. I use a bowl and mix the flour and salt, make a well for the yeast, then pour the water in, gradually stirring with a knife. Once it has come together into dough, tip it out onto a floured surface and knead for 10 minutes, sprinkling on more flour as you go, when it gets too sticky.

Knead by holding the dough with one hand and stretching it away with the heel of the other, fold it back on itself and repeat. It will start off sticky and lumpy and gradually become smooth. After 10 minutes it should feel springy and rise up again if you dent it with your finger. Put it in the bowl again, cover with a plastic bag or clean cloth and leave in a warm place away from draughts for an hour and a half, till it has doubled in size. If you are in the depths of winter and no warm places are available, it will still rise, just taking longer. Go by the doubling in size rather than the length of time it takes.

Knock the dough down - squashing all the air out of it again - then shape it into two loaves, which can be round, long, plaited or sculptural! Put the loaves onto a floured or lightly oiled baking tray. Leave to rise again for 3/4 of an hour, again covering with a plastic bag or cloth, then bake at 200C/400F for 30 minutes. (If the kids make small rolls they'll be done sooner, check after 15 minutes). The bread is done when it sounds hollow as you knock on the bottom of the loaf.

The great thing about bread is that it'll be edible even if you over-bake it, just crustier. My only failure with this recipe was the first time I made it. I made one huge loaf with this quantity and the centre was a bit underdone, but even then we could eat the rest of it.

Cool your loaves on a wire rack and try not to scoff the lot while it is still warm...

Once you’ve had a few tries with this recipe, and convinced yourself you can bake, it is no great leap to try out other yeast breads. The process is the same for most of them. The only danger is that once you start baking your own bread, your family won’t let you stop!

About the Author:
Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery, home of original flower pictures, Food and Family and Great Books Reviewed
Article Submitted On: October 24, 2006
Article Source: http://EzineArticles.com/

A Healthy Low Carb Recipe Chicken Strips Salad

After the holidays a lot of us want to go easy on the Carbs. This low carb chicken strips salad will help you to achieve just that.

A salad is not just boring lettuce anymore. This salad is bursting with flavor. This healthy low carb recipe is for a chicken strips salad with fruit and nuts.

It has such unique flavors that you will discover a new one with each and every bite. Compliment your dinner table with this salad today. Your salad never had it so good.

Ingredients:

2 skinless, boneless chicken breasts cut into strips
2 cups spinach, shredded
1 tbsp. extra virgin olive oil
1 cup fresh broccoli, chopped
½ cup red onion, cut into rings
1 cup fresh strawberries, chopped
½ cup pecans, diced
½ cup raisins
1 tsp. lemon juice
½ cup red wine vinegar
1 tsp. salt
1 tsp. black pepper
Cilantro (optional)

To Make:

In a small skillet, combine the olive oil and the cubed chicken. The chicken can be bought already cut into strips or you can buy whole chicken breasts and cut them up to the desired size yourself.

Cook the chicken on medium heat until nice and browned. Remove the pan from the heat and place the chicken pieces on a paper towel to absorb up any excess oil. Next, chop up the spinach.

Use your hands instead of a knife to chop it up to avoid bruising the spinach leaves. In a small mixing bowl, place the spinach leaves and the lemon juice. Toss lightly. On 4 large serving plates, arrange the spinach leaves. Now that the chicken has had time to cool, cut up the chicken.

Top the spinach with the chicken pieces. Add the red onion and the broccoli. Lightly drizzle each salad with red wine vinegar.

Add salt and black pepper to taste. Top each salad with raisins, pecans, and strawberries.

Garnish each salad with cilantro, if desired.

Serve immediately.

About the Author:
Linda Jenkinson is author at http://www.steaks-guide.com/ she loves to cook and has done a lot of work on our health section
Article Source: www.iSnare.com

Best Recipes: Ice Cream Cookie Pizza

Gather everybody around for this really cool cold pizza. Each person will have lots of fun topping their ice cream pizza slices with lots of yummy goodies. Great for kids parties.

Cookie

¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
½ teaspoon vanilla
1 cup all-purpose flour
1 cup uncooked quick-cooking oats
1 teaspoon baking soda
½ teaspoon salt

Ice Cream

1 quart vanilla ice cream, slightly softened

Toppings

Fudge sauce, strawberry sauce, caramel sauce, sliced bananas, sliced strawberries, m&m candies, gummi candy, coarsely chopped chocolate sandwich cookies, chopped candy bars, candy sprinkles, nuts.

Directions

Preheat oven to 375 degrees.

Combine brown sugar, butter, egg, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed.

Spread dough evenly into ungreased 12-inch pizza pan. Bake for 10 to 12 minutes or until golden brown. Cool completely.

Spread ice cream evenly over cooled cookie. Freeze until firm (1 to 2 hours).
To serve, cut into wedges; top with desired topping.

About the author:
© Donna Monday
Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com
Circulated by Article Emporium

Weight Loss Recipe: Apple & Tuna Sandwich

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Apple & Tuna Sandwich" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

APPLE TUNA SANDWICH

Makes 3 servings.

Ingredients

1 can tuna in water drained
1 small apple chopped
¼ cup low fat vanilla yogurt
1 tsp. prepared mustard
1 tsp. honey
6 slices whole wheat bread
lettuce leaves

Directions

Combine and mix the tuna, apple, yogurt, mustard and honey. Spread ½ cup of the mixture on three bread slices. Top each slice of bread with lettuce and remaining bread. Cut sandwiches in half or as desired.

Nutritional analysis per serving

Calories 302, Fat 5g, Carbohydrates 45g, Protein 21g.

About the Author:
Kim Beardsmore M.B.A., B.Sc. (Biochemistry) writes 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

Buttermint Sugar Cookie Recipe

The buttermint sugar cookie recipe is not your ordinary sugar cookie. If your looking for something a little different, this one is for you; sweet buttermints give these light flakey cookies a minty flavor!

Ingredients
4 ounces (1 cup) soft pastel buttermints
1/2 cup granulated sugar
1 stick (1/2 cup) salted butter, softened
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Decorating sugars if desired

Hardware
Whisk
Large bowl
Medium bowl
Cookie sheets
Meat mallet, rolling pin, or hammer
Mixer

Step 1: Preheat oven to 350 degrees F.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3: Place buttermints in a plastic sandwich bag. Crush with rolling pin, meat mallet, or hammer.
Step 4: In a large bowl, combine crushed mints with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
Step 5: Add egg and vanilla extract; continue beating until well mixed.
Step 6: Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
Step 7: Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
Step 8: Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.

Makes 48 cookies.

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.

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/

About the Author:
Griffin Wetzstein owns and operates Kicked-up-cookie-recipes.com. Dedicated to bring the online community the best free cookie recipes.
Submitted: 2006-11-07
Article Source: GoArticles

Holiday Pie Crust Recipe

My mother made the best pies ever. Of course, we all probably believe this to be true of our mother’s recipes, but this is really good pie crust and it is very easy to boot. This pie crust is great for Thanksgiving pumpkin pie, pecan pie, apple pie, coconut cream pie, or any other holiday pie recipe that you may have. Read on to find out how to make it.

Ingredients:

5 cups all-purpose flour

1 Tbsp salt

2 cups shortening

1 egg

2/3 cups water

1 Tbsp brown sugar

1 ½ Tbsp vinegar

Measure the flour (make sure to level off each cup of flour with a straight edge like the straight side of a table knife) and the salt and place them in a large mixing bowl. Cut the shortening into the flour mixture using a pastry blender until the mixture is pea-sized and resembles cornmeal. Do this using small amounts of shortening at a time (about a half a cup as you go).

In a small bowl beat the egg and water together. Add the brown sugar and then the vinegar.

Add the wet ingredients to the dry ingredients and mix gently. Knead the dough well and then let it rest for about 10 minutes. Roll the dough onto a floured surface but leave the dough a little thicker than for your usual pie crusts. Allow the pie crust to roll onto the rolling pin and transfer it to a pie pan.

This wonderful holiday pie crust recipe makes enough pastry for two 9-inch two-crust pies. Bake it according to your holiday pie recipe.

About the Author:
Sara Fitz
http://www.pumpkinspumpkins.com/pumpkinpierecipe/
http://www/pumpkinspumpkins.com
For more wonderful pumpkin recipes, please visit our webiste.
Article Submitted On: November 06, 2006
Article Source: http://EzineArticles.com/

Cabbage Soup Recipe

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!

Try this cabbage soup recipe. You will not regret it. There aren't a lot of tatsy and healthy foods as the cabbage soup.

About the Author:
Jennie Winter
Find more valuable nutrition info only on Cabbage soup recipes and great nutrition info . More valuable nutrition info on Nutrition on Tigilet.
Article Source: www.iSnare.com

Avocado Monte Cristo & Avocado Quesadillas

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno

Jack cheese, cilantro and salsa.

Serves 12

3/4 cup garlic mayonnaise (aioli)

24 slices firm white sandwich bread

6 California avocados (3 pound)

48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)

24 (1 ounce) slices sliced Jalapeno Jack cheese

16 eggs, beaten

1 teaspoon salt

Unsalted butter, as needed

3 cups fresh fruit salsa of choice

12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.

Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Quesadillas

2 ripe tomatoes, seeded and diced

1 firm-ripe Haas avocado, peeled and diced

1 tablespoon chopped red onion

2 teaspoons fresh lemon juice

1/4 teaspoon Tabasco sauce

1/4 cup sour cream

3 tablespoons chopped fresh cilantro

4 (6- to 7-inch) flour tortillas

1/2 teaspoon vegetable oil

1 1/3 cups coarsely grated Monterey jack cheese

Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.

In another small bowl stir together sour cream and cilantro and salt and pepper to taste.

Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.

Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

About the Author:
food.family
More Food Articles myhome page http://food.familyfunny.com
Added: 17 Aug 2006
Article Source: http://articles.simplysearch4it.com/article/34315.html

Recipe for South African Buttermilk Rusks

Rusks in South Africa are part of the cultural identity – one of the things that exiles in a foreign land long for. Children are brought up on Rooibos tea (a herbal bush tea) and rusks. These aren’t the pallid soggy affairs that pass for rusks in the UK - Farleys rusks given to teething infants and guaranteed to coat your entire house with a paste of gooey gloop. South African rusks are of a texture somewhere between bread and cake, with extra bits of raisin or nuts, baked hard so that they must be dunked in tea or else gnawed slowly. They last a long time in an airtight tin, so are baked in big batches but even so they don’t last long in our house.

As an Englishwoman married to a South African living in London, I came across rusks on our visits to his family and was instantly converted. ‘Ouma’s Rusks’ are the famous ones that come in several varieties and we always came home with a few packs in our suitcase. On a longer visit in a cottage in Philadelphia, near Cape Town, I found a recipe to bake my own rusks, tried it and have been baking them every two weeks pretty much ever since.

When our son was a toddler waking at 5.30 every morning, the only thing that made the morning bearable was the thought of tea and rusks. Our son started off on them early and our sofa became a nest of cushions and crumbs. The first thing he ever helped bake was rusks and I always had my patience tried, as the mix became the scene of excavations with diggers or a castle with a moat. The girls also joined in when they were old enough, so for a time I had three children all wrestling to get their hands in the dough. Now the youngest is adept at making balls the right size and I have a band of useful helpers. So rusks have become part of our family culture too, my children may have missed out on the rooibos tea tradition – (I love it, they hate it) but at least they were brought up properly as regards rusks!

Several friends in London were smitten, asked for the recipe and started baking and it has since been dispersed as far afield as Pakistan and the USA.

The recipe:

South African Buttermilk Rusks

1.240kg / 2lb12oz flour (I use 1kg wholemeal and the rest white)
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons of salt
250g / 9oz butter
½ cup raisins (optional)
2 eggs
1 ½ cups brown sugar
2 cups buttermilk
1 cup oil

(1 cup=250ml)
Preheat the oven to 190C/380F
Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any combination of deep baking dish that adds up to about the same.

In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well, though the rusks are equally good plain.

In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough.

Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my tins. Bake for 45 minutes.

Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours until the centre is completely dry. These can be kept for ages in an airtight container.

Warning: crumbs guaranteed on the sofa, in the bed, over the carpet and the car seats!

About the Author:
Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery home of original flower pictures and Food and Family!
Article Source: http://www.articles2k.com

Orange Almond Macaroons Recipe

The orange almond macaroons recipe is a modern twist on a traditional cookie. These little gems have a rich, zesty fruit flavor, but still maintain their light crispiness!

Ingredients
1 can (8 ounces) or roll (7 ounces) almond paste, cut into small pieces
2/3 cup granulated sugar
2 large egg whites
1 tablespoon grated orange zest
3/4 cup slivered almonds

Hardware
Medium bowl
Cookie sheets
Aluminum foil
Mixer

Step 1: Preheat oven to 325 degrees F.
Step 2: Line cookie sheets with aluminum foil.
Step 3: In a medium bowl, beat almond paste, sugar, egg whites, and zest with a mixer set on medium speed until smooth.
Step 4: Drop rounded teaspoonfuls 1 inch apart on prepared cookie sheets.
Step 5: Sprinkle almonds over top of cookies; gently press nuts to adhere.
Step 6: Bake for 15-18 minutes until top feel firm and dry when lightly pressed. Cool completely on cookie sheet; pull off aluminum foil.

Makes 36 cookies.

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.

For more great tasting drop cookie recipes visit http://kicked-up-cookie-recipes.com/drop-cookie-recipes.html

For some great chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

About the Author:
Griffin Wetzstein owns and operates Kicked-up-cookie-recipes.com. Dedicated to bring the online community the best free cookie recipes.
Submitted: 2006-11-06
Article Source: GoArticles

Get Back In Shape With This Healthy Low Calorie Recipe

Now that the holiday season is over a lot of us want to get rid of some excess weight. Here is a low calorie recipe that tastes good and will help you to achieve your goal.

Asparagus is a delicious vegetable that can be prepared many ways, from soups to spreads to being eaten alone. This healthy low calorie recipe is for asparagus leaves. It has a rich flavor and an unbeatable taste.

Asparagus has a unique taste when dipped in lemon juice as used in this recipe. There is no need for butter or added fat here.

The garlic also adds a bold flavor and provides great antioxidants for this dish that can be served as a snack or side dish to any meal.

Ingredients:

1 whole asparagus
1 cup white onion, chopped
1 small Roma tomato, diced
1 tbsp. fresh squeezed lemon juice
2 garlic cloves, diced

To Make:

Take a whole asparagus and chop off the rough parts. Wash the vegetable thoroughly.

Cut the asparagus leaves off, one by one. Place them into a small saucepan with just a pinch of salt and cold water.

Add 2 garlic cloves to the water and asparagus. Cook this vegetable on high heat. Boil it for 10 minutes. Remove the pan from the heat and place the asparagus leaves on a large serving platter.

Next, chop up the white onion and tomato. Put spoonfuls of tomato and onion on each asparagus leaf. Remember to spoon out the garlic cloves that you put in to boil the asparagus.

Put garlic on each leaf. This recipe calls for fresh squeezed lemon juice. Lemon juice from a bottle may be used. Squeeze lemon juice all over each asparagus leaf. If you desire butter for dipping the asparagus in, use low fat or fat free butter. This dipping method is optional.

More onion and tomato may be used in this recipe or different toppings and seasonings. You can experiment to find the perfect taste for your asparagus leaves.

Serve immediately.

About the Author:
Linda Jenkinson is author at http://www.steaks-guide.com/ she loves to cook and has done a lot of work on our health section
Article Source: www.iSnare.com

Boston Brown Bread & Quick Bread Recipes - Great for the Holidays

Boston Brown Bread and other Quick Bread recipes are sensational treats and wonderful gifts to make during the Holiday season. It’s the time of year when you get together with friends and family, and special treats are always a part of the festivities.

Quick breads, also known as tea breads, are quick and easy and oh so delicious! Make sweet-tasting breads with bananas, pineapples, raisins, cranberries, carrots, and pumpkin. Or try savory ones like cheesy zucchini bread.

Give them as gifts as well. Bake your bread in round tins or mini-loaf pans. After baking and allowing the bread to cool, wrap in plastic wrap and tie up with a colorful ribbon. Simple and delicious and a perfect little gift!

Try this recipe for Boston Brown Bread. Like many quick bread recipes, this bread is delightful when spread with cream cheese or butter.

Boston Brown Bread

2½ C flour
2 tsp baking soda
1 tsp salt 1 ½ C raisins
2 C water
1 C sugar
1 T shortening
1 egg
3-4 tins/cans

Directions:

1. Preheat oven to 350 degrees F.
2. Prepare tins - use shortening or a cooking spray to grease the inside of cans.
3. Combine the flour, soda, and salt in a medium bowl. Set aside.
4. To a pot, add raisins and water. Heat to boiling point.
5. While the raisins and water are heating, in a large bowl add the sugar and shortening. Combine.
6. Add the egg to the sugar mixture and beat until creamy.
7. Once the raisins and water come to a boil, remove from heat.
8. Alternating between the raisin mixture and the flour mixture, begin adding them to the creamy mixture. Add - combine - add - combine - until the raisin mixture and the flour mixture are combined with the creamy mixture.
9. Pour the batter into 3-4 tins/cans about 1/2 full. Note. You can also use small bread tins.
10. Let stand for 15 minutes.
11. Bake for 1 hour.

About the Author:
Patricia Galvin
You can find this recipe and more at A Cup of Tea Please.
Article Submitted On: November 07, 2006
Article Source: http://EzineArticles.com/

Secret Recipes - Frittlers (Italian Pasties)

Secret Recipes

This is one of my family all time favourite top secret recipes.
You are in for a treat. We name the recipe Frittlers (Italian Pasties)

Ingredients

7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham

Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.

Roll out dough to pastie round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pastie. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic.
If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.
Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.
Also if you like you can add chopped up onion or anything that you enjoy.

This family secret recipe is one your family and friends will really appreciate, bon appetite!

Secret Recipes

About the Author:
Tony Pescatore owns blogs on Secret Recipes for valuable information and tips, please visit.
Article Source: ArticleToGo.com

Fantastic Low Carb Desert Recipes Uncovered

There are many ways of lowering your carbohydrate intake, even when you crave deserts. Try this cheesecake recipe:

Best Cheesecake
Low Carbohydrate Recipe

Ingredients:
3/4 pound grated aged asiago cheese
1-1/4 pound cream cheese at room temperature
4 eggs
1 clove of garlic, minced
1/4 teaspoon dried tarragon or 1 tablespoon fresh salt and pepper to taste

Directions:
Preheat oven to 350 degrees.
Beat asiago and cream cheese with a mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Add garlic and tarragon and combine well. Add salt and pepper to taste.
Pour into an 8 inch buttered spring form pan and bake for 45 minutes to an hour, checking after 45 minutes.
Cake should be golden and puffed, not loose in the center. Remove from the oven and let stand 30 minutes before cutting.

Or try this recipe, for Chocolate Meringue Kisses:

Chocolate Meringue Kisses
Low Carbohydrate Recipe

Ingredients:
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa

Directions:
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.

Carb count for total recipe: 28.7g. Number of cookies varies depending on size.

Variation:
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."

Note:
If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.

Berries and Roasted Pecans
Low Carbohydrate Recipe

Ingredients:
18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Assorted crackers

Directions:
Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.
To serve: Pre-heat oven to 350-degrees.
Cut a wedge 1/4 of the diameter of the Brie. Stack it o top of remaining round and place on ovenproof serving platter.

In a small saucepan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.

Heat the Brie in oven until softened, but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.

Recipe makes four to six servings.

Blackberry Ice Cream
Low Carbohydrate Recipe

Ingredients:
1-1/2 quart Half n Half
1 quart heavy whipping cream
1-1/2 cup Splenda
6 egg yolks
1/3 teaspoon salt
2 tablespoons vanilla extract
30 ounces fresh blackberries

Directions:
Mix first five ingredients together; heat to a gentle boil.
Remove from heat and chill.
Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.

Nutrition information per serving:
Calories: 201
Total Fat: 18.7g
Total Carbohydrates: 6g

Chocolate Mousse
Low Carbohydrate Recipe

Ingredients:
4 ounces heavy cream
One chocolate (or cappuccino) Atkins shake mix
Stevia to flavour (optional)

Directions:
Sift shake mix, then whisk ingredients in a bowl until just thickened (be careful not to over-whisk).
Scoop into individual serving dish. Chill for 30 minutes.

Recipe makes two servings.
Carbohydrates: 2.5g per serving

About the Author:
Nathan T. Lynch
Your carb dessert dietpoundsaway.com low recipe headquarters. Find quick answers to your low carb alcohol questions. And get the final answer on low-carb alcoholic drink recipes.
Article Source: http://www.articles2k.com

Natural Remedy for Heartburn Tea Recipe

Do you suffer from chronic heartburn and acid reflux symptoms? In this article you will learn what heartburn is and how to cure it naturally.

According to Heartburn Info-Center:

Heartburn is a common symptom caused by stomach acid backing up into the esophagus. It is often described as a burning feeling, rising from the stomach into the chest. Occasional heartburn can be treated with over-the-counter medicines like antacids and may not require medical attention.

Acid reflux disease (GERD) may be mistaken for occasional heartburn because heartburn is its most common symptom! But unlike occasional heartburn, the heartburn symptoms of acid reflux disease usually occur 2 or more days a week for at least 3 months and can damage your esophagus.

Acid reflux disease occurs when the reflux of stomach acid into the esophagus is frequent enough to impact your daily life and/or damage the esophagus. At the bottom of your esophagus is a muscle called the lower esophageal sphincter (LES), which normally opens and closes allowing food to enter. It also prevents the acid in your stomach from backing up into your esophagus. With GERD, the LES opens at inappropriate times, allowing acid from the stomach to get into the esophagus, where it doesn't belong.

Acid reflux disease can also lead to more serious medical conditions that require hospitalization and even surgery. These problems include damage to the lining of the esophagus, including Erosive Esophagitis. In some acid reflux patients, acid can be regurgitated into the lungs, causing wheezing or cough. Acid reflux in the throat can cause sore throat. If acid reaches the mouth, it can dissolve the enamel of the teeth.

Did you know you can cure Heartburn Naturally? Here's a tea that I learned to make from Rudy Silva that you can make to help you with acid reflux or heartburn. It will help you reduce the amount of acid you have in your stomach. Mix together equal amounts of aniseed, peppermint and lavender. Make an infusion of this tea:

* boiling 2 ½ cup distilled water

* pour this water over a teaspoon of the herbal mixture

* let this tea sit for 3- 5 minutes

* strain the tea and add a little bit of honey if you like

* place this tea in a thermos

Drink up to 8 oz in the morning and 8 oz in the evening to get relief of acid reflux.

About the Author:
S. Cintron no longer suffers from heartburn. Did you find this article useful? You can learn a lot more about Heartburn at: Click Here! or http://www.usfreeads.com/603584-cls.html
Submitted: 2006-10-09
Article Source: GoArticles

A Healthy Fish Recipe

Fish is one of the healthiest meats that you can eat, but most people have no idea how to cook these healthy fish recipes. I am not talking about the frozen fish fillets that can be full of sodium or have other non-healthy breading on them; I am talking about fish such as salmon, tune, or mackerel.

Because of the great amount of omega-3 fatty acids these fish contain the American Heath Association recommends that you eat this sort of fish twice a week. These fish can be cooked in an array of ways that will bring a healthy but tasty fish dish to your table.

One great healthy fish recipe is Baked Salmon. This dish is easy to prepare and is sure to please even the meticulous of people at your dinner table.

For this recipe you will need:

1 ounce can of salmon,
8 ounces of tomato sauce,
½ teaspoon of hot sauce,
3 tablespoons of Miracle Whip,
1 sliced tomato,
1 ounce of grated low fat cheddar cheese,
3 tablespoons of cream or milnot,
1 teaspoon of garlic powder,
salt and pepper to taste.

Pre-heat your oven to 350 degrees Fahrenheit.

Flake the salmon and place it into a medium sized oven pan. In a bowl, mix the tomato sauce, cream, salt, and garlic powder. Pour over the salmon. Place the tomato slices on top in a decorative manner and then scatter the cheese on top. Bake until cheese is melted.

You can try this recipe with either tuna or mackerel as well. Either type of fish will bring a delightful taste to your palate that is sure to become a family favorite. Along with your healthy fish recipe, you can prepare other green vegetables such as fresh green beans, broccoli, or Brussel sprouts. However, if want something quick, just fix a green salad.

No matter which type of fish you choose, your healthy fish recipe will be enjoyed time and time again. You may wish to try adding other vegetables such as onion, green pepper, or even zucchini for a unique and tasty treat.

About the Author:
Hans Dekker is one of the authors of http://www.steaks-guide.com/ and seafood section with tons of especially written seafood recipes.
Article Source: www.iSnare.com

A Chicken Recipe for Every Occasion

It taste just like chicken.

That line’s become a part of our culture to describe meat dishes that aren’t made with chicken, but none the less, taste almost exactly like our favorite poultry meat. And why do we think that many of these alternative white meats (including tofu substitutes) taste like chicken?

Because most of us have grown up eating chicken in every conceivable way, shape, and form. Chicken is by far the most versatile meat used in recipes and will continue to be so as long as it remains relatively inexpensive and easy to prepare.

To give you an idea of the vast variety of chicken recipes, I’ve dug up a few favorites that folks are often looking for online:

Garlic lemon chicken, beer can chicken, chicken marsala, chicken and dumplings, baked chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken noodle soup, chicken salad, chicken and dumplings, chicken breast, white chicken chili, fried chicken, chicken tortilla soup, chicken cordon blue or bleu, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken casserole, chicken stew, curry chicken, fried chicken.

And that’s just a small sample of the wonderful chicken recipes you can find online. It doesn’t matter if you’re not the greatest cook in the world or if you love to cook but short on time. You’re bound to find several chicken recipes that fit your budget, schedule, and level of cooking expertise.

You can bet your sweet chicken noodle that somewhere right now there’s a cook putting a chicken in a pot, oven, pan, or casserole dish getting ready to create another delicious chicken inspired dish.

About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Chicken_bestrecipes.html

Skyline Chili Dip Recipe

SKYLINE CHILI DIP Serves: 6

Here is a delicious recipe for a Midwest favorite. Stun all your friends with this amazing recipe. This is great for parties or any other type of gathering at your home. It is very simple to make and only requires a few items. This dish is best served with some type of tortilla chips or maybe some Fritos. Note: If you cannot find SKYLINE Chili at your local grocery store, you can use a substitute. If you need to use a substitute, try to find a thinner chili that does not have many beans or thick meat in it.

• 1 (8 oz.) pkg. cream cheese
• 1 sm. box Skyline chili (frozen)
• 1 sm. onion, diced
• 1 (8 oz.) pkg. Cheddar cheese, finely shredded

DIRECTIONS:

Defrost the chili as directed on the package. Set the chili aside for now. Soften the cream cheese in the microwave. Spread the cream cheese in the bottom of a 1-quart casserole dish. Sprinkle some diced onions over the cream cheese. Add chili on top. Finally, sprinkle shredded cheddar cheese on top. Heat thoroughly in the microwave (approximately 1 1/2 minutes). Serve with nacho chips, tortilla chips, or Fritos.

About the Author:
Dominic Acito
Their are many more great recipes at: www.lusciousrecipes.com
Article Submitted On: October 25, 2006
Article Source: http://EzineArticles.com/

Easy Chocolate Chip Cookies

"There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray

I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies." For him, it was Grandma's homemade cookies or none at all.

There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results.

Here's an easy recipe for chocolate chip cookies I think you'll enjoy:

Chocolate Chip Cookies

1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix

1/2 cup butter or margarine -- softened

1 teaspoon vanilla

2 eggs

1/2 cup chopped nuts

1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

About the Author:
Gimme Chocolate offers a delicious selection of gourmet chocolates and delicious recipes. It is run by Stephanie Foster, long term chocoholic. For more wonderful chocolate recipes, please visit the website.
Article Source: http://www.articles2k.com

Meat Potatoe Pie Recipe

Back in the 80's I was a Tupperware dealer. My manager introduced this recipe to her distributors and it has been one that I still use to this day.

It is very easy and smells luscious baking.

While living in Marksville, Louisiana, around 1995, I discovered a wonderful sauce served on meat pies at a restaurant in that area. It really puts the cherry on top! Hope you enjoy! You may email your comments to me. donna_r_madden@yahoo.com

2 pie shells, home made or store bought, I use store bought, thawed slightly, then shape my edges to appear a home-made crust

1 potato, chopped in small pieces, I cut mine in my food processor, but not too fine

1 pound of ground chuck beef

Salt and Pepper to taste

So easy...mix together the meat and potato, put in unbaked pie shell, cover with the other unbaked pie shell, press shells together at the edges. Cut a few holes in top crust or press a cookie cutter shape in the top.

Bake for about 1 hour. The crust will be golden brown and meat should be thoroughly done.

Top with the sauce. A Louisiana restaurant's secret recipe:

Jezebel Sauce:

Equal amounts of apple jelly and pineapple preserves Add horseradish to the desired "bite".

For a simple family meal, serve with a veggie. I serve with frozen corn and garnish with a few slices of fruit.

About the Author:
Donna Madden is a wife and mother of two who resides with her family in Crosby, Texas. She has been married to Gary Madden, a pastor, for over 30 years during which time she has accumulated a wealth of life experience. It is that experience coupled with a plethora of talents that she draws on to mentor those who follow her life and writings. http://drmadden.blogspot.com
Submitted: 2006-09-28
Article Source: GoArticles

Healthy Eating Tip With Recipe – Quinoa

Quinoa (keen-wa) is much like superman, it’s a super grain – in actuality it’s not really a grain. Quinoa comes from a plant very similar to spinach; it’s the seed of the plant. It is packed with protein and potassium and filled with iron and riboflavin. You can find quinoa at health food and specialty food stores. Many local grocery stores are starting to stock their shelves with quinoa now too. Quinoa is a great replacement for white rice as a side dish or as part of the main course. It is a very flavorful grain and a wonderful addition to your healthy eating style.

Quinoa with Flank Steak and Vegetables
1 cup quinoa
1 flank steak (at least 1 pound)
1 green pepper
1 red pepper
sliced onion
1 8oz package of mushrooms
(All vegetables are optional and can be substituted with other vegetables)

Preparation: Cook the quinoa as directed on the box. Once it’s cooked, add salt and pepper to taste and mix with a little bit of olive oil to make it moist. Cut flank steak into bite size pieces and sauté in olive oil over low to medium heat. Cut up green pepper, red pepper and onion and sauté in a separate pan using olive oil. Once the meat is cooked through, add the vegetables and sauté together for a few minutes. Then add quinoa to the meat and vegetable mixture and mix it all together and serve.

About the Author:
Cori Sachais Swidorsky resides in Pittsburgh, Pennsylvania as a work at home mom/stay at home mom. Owner of the Informing Women Newsletter and website http://www.informingwomen.com Writes an advice column for a community newsletter, has an inspirational piece being published in Chicken Soup For The Recovering Soul, and has articles published on.
Article Source: www.iSnare.com

Chocolate Mint Sandwich Cookies Recipe

The chocolate mint sandwich cookies recipe is quite special! A creamy peppermint filling, sandwiched between two rich chocolate halves, unbelievably delicious!

Ingredients
6 tablespoons salted butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups (12 ounces) semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt

Filling:
2 1/2 cups powdered sugar
1/4 cup salted butter, softened
3 tablespoons milk
1/2 teaspoon peppermint extract

Hardware
Whisk
Medium sauce pan
2 x medium bowls
Cookie sheets
Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 2: In a medium saucepan, combine butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool.
Step 3: Preheat oven to 350 degrees F.
Step 4: Beat eggs and vanilla extract into mixture.
Step 5: Gradually add the flour mixture until just combined.
Step 6: Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
Step 7: Bake for 10-12 minutes or until firm. Immediately transfer cookies to a cooling surface.

Filling:
Step 1: Combine filling ingredients in a medium bowl; beat until smooth.
Step 2: Spread bottom half of cookies with filling; top with remaining cookies.

Makes about 30 cookies.

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 cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-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: October 26, 2006
Article Source: http://EzineArticles.com/