The Outstanding Popular Gourmet Cakes Recipe

Crab cake recipes include whats considered the best. Totally American a gourmet food organization - makes it like no other. Crab cake recipes commonly get a little heat on blend. Essentially American's is with excactitud balanced. Gone are by days where cakes were considered as luxury, now at this moment cakes have to be part & parcel of every day’s life and somehow finds it place by Sunday dinner, at church socials or birthdays. Most of us assume that gourmet cakes is hard to make, besides it is a incorrect presumption, since gourmet cakes should be one of the less hard deserts to make.

Ice cream cakes include furthermore considered to be a gourmet cakes since its something exceptional. To deliver a fantastique gourmet cake of ice cream origin, stir the ice cream through a wooden spoon untill it gets creamy and smooth. Now its a time to frost your favored flavor of ice cream between the layers of cake. After you have destroyed the assembling of the gourmet cake, frost by the whipped topping outside the cake. At this moment you can garnish your gourmet ice cream cake with your best fruit slices in two ways chocolates.

Only peep on google or msn site & just kind in the analysis box for fine Gourmet cake recipes and click. You may catch plenty sites offering no cost gourmet cake recipes such as Ice cream cakes, Walnut Mud Cake, Sydney Mud cake, Pear & Raspberry Cake, Russian Cheesecake, Bailey's Marbled Cheesecake, Chocolate Peanut Butter Cheesecake and thee are just some examples. You can be sure that this recipe of gourmet cake of ice cream is very high quality and will convey you a best dinner or desert.

The deserts are an integral part of our food now a days. So we should choose what we like most and learn to do it ourselves, because it could cost really high if you buy it outside. I recommed that you check out some desert recipes at Amazon book store so you can start doing your own deserts.

About the Author:
Ray Andrew
To find more info on maternity: cooking gourmets Also look at this alternative resources: interior design How to.
Article Source: www.iSnare.com

Diabetic Dessert Recipes - Are You Craving Something Sweet To Eat?

Ok, let's clear something up right from the start. Just because you're a Diabetic it doesn't mean you can't enjoy the foods everybody else eats. You just need to be a little more selective that's all.

There's a common believe that being a Diabetic means you shouldn't consume any sugar. It most cases this simply isn't true and there's no reason why you shouldn't treat yourself every once and a while. Having said that, you should obviously seek medical advice regarding your diet and the severity of your Diabetes before drastically changing the foods you consume.

If you suffer with Type 2 Diabetes then fundamentally your weight and lifestyle play a huge part in being able to treat your condition. You've probably been told already to start shedding the pounds by following a low fat, low sugar diet and of course to exercise more regularly. Still, that doesn't mean you can't enjoy the similar foods namely the desserts or snacks we all enjoy occasionally.

Take a look at these delicious Diabetic recipes below:

DIABETIC COOKIES

1/2 c. Sugar Twin
1 stick margarine
1 egg
1 c. applesauce
1 c. All-Bran
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. cinnamon
1 3/4 c. flour

Mix well and drop by teaspoon on cookie sheet. Bake at 350 degrees For 10 minutes.

DIABETIC FUDGE CAKE

1 sq. unsweetened chocolate
1/3 c. butter
2 tbsp. artificial liquid sweetener
2 tbsp. vanilla
2 eggs
1 c. cake flour
1/2 tsp. salt
1 c. walnuts

Melt butter and chocolate in saucepan over low heat. Remove from heat. Add sweetener, vanilla and eggs. Stir until well blended. Add flour, salt, soda and mix well. Fold in chopped nuts and then pour into a lightly floured and greased 9 inch square pan. Level batter and bake at 325 degrees 20-25 minutes. Cut into squares when cooled.

Living with Diabetes doesn't have to rule your life and especially what you eat. You obviously need to watch what you consume and monitor your condition carefully. However, there are still plenty of fantastic recipes available that everybody can enjoy.

Go on, why not treat yourself today!

About the Author:
Robert Funge
For more fantastic diabetic recipes including diabetic recipes snack bars why not visit us at symptoms of diabetes for free information on diabetes.
Article Submitted On: October 17, 2006
Article Source: http://EzineArticles.com/

Best Scottish Shortbread Cookie Recipe

This was my Great-great Grandmother's recipe for Scottish Shortbread. It has been been modified very little. My grandmother started using icing sugar in the 1960's- was easier to blend and makes a lighter cookie. You will NOT be disappointed!

The recipe has been passed down for generations. Every year my grandmother would makes tins and tins of these- every one in the immediate family- and some of the not so immediate-would get a tin of her famous home made shortbread at Christmas. There a re a zillion calories in these- but they are just to die for!

Grandma Brown's Scottish Shortbread Cookies

1 Cup Corn Starch
1 Cup Rice flour
1 Cup All Purpose Flour
! Cup Icing Sugar
1 lb butter ( yes- you are reading correctly- a whole pound of butter! )
optional- 1tsp vanilla

Preheat oven to 325F. Blend the dry ingredients into the softened butter. ( I used a food processor to blend with no problems)

Spread the batter into 2 pie plates or rectangular 9x13 pan.

Bake for 20 -25 mins- check often and remove from oven when golden or pale brown. Prick with fork all over surface. Cut when still warm ( the shortbread get very hard and will be impossible to cut when cooled). Store in cool dry place .

About the Author:
LJ Stewart writes for her favourite family crafts and recipe site- Visit crazy4crafts.org for more recipes and craft ideas for the whole family.
Submitted: 2006-10-15
Article Source: GoArticles

Mess-Free Cooking With Slow Cooker Liners

Good news for anyone tired of soaking and scrubbing a slow cooker. New liners make cleanup a snap. Simply line the slow cooker bowl and cook. The liners, which fit round and oval cookers, provide a barrier between the inside of the slow cooker and your food. Once the slow cooker has cooled, simply toss the liner. Slow Cooker Liners make even messy recipes easy. Try this cheesy Slow Cooker Baked Ziti. Add all the ingredients together before you head out for the day and by evening, dinner will be waiting for you.

SLOW COOKER BAKED ZITI

Prep Time: 20 minutes

Cook Time: 6 hours

Makes: 6 to 8 servings

1 Reynolds® Slow Cooker Liner

1 pound ground beef

1 medium onion, chopped

2 teaspoons dried Italian seasoning

1/2 teaspoon salt

2 jars (about 25 oz. each) pasta

sauce

1 container (15 oz.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1 cup grated Parmesan cheese

1 box (16 oz.) ziti pasta,

uncooked

Open slow cooker liner and place it inside a 5- to 61/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Stir in Italian seasoning and salt to evenly coat meat and onions. Stir in pasta sauce. Set aside. Mix the ricotta cheese, 1 cup mozzarella cheese and Parmesan cheese in a medium bowl. Spoon 2 cups of the meat sauce into the lined slow cooker bowl; top with 2 cups uncooked ziti pasta. Drop half of the cheese mixture, by rounded tablespoons, over ziti, spreading to cover ziti using back of spoon. Layer with 2 cups meat sauce, the remaining ziti and the remaining cheese mixture. Top with the remaining meat sauce, completely covering all the ziti and cheese mixture. Place lid on slow cooker. Cook on Low for 6 to 7 hours or on High for 4 to 5 hours or until ziti is tender. Carefully remove lid to allow steam to escape. Sprinkle with remaining 1 cup mozzarella cheese; let stand 10 minutes until cheese is melted. Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

About the Author:
Wayne Ryan
Visit reynoldskitchens.com for more recipe ideas.
Article Source: http://www.articles2k.com

Farm Fresh Recipes for Canning

The golden harvest season is finally here with gardeners and farmers hustling to bring in the last fruits and vegetables of their labor. The abundance of produce these autumn crops yield often requires preservation such as canning, and sometimes you can find these homemade delicacies at roadside stands, state fairs, craft shows, or even Grandma's house. I have great memories of helping my grandmothers pick squash and shell butterbeans that were later cleaned, prepared, and stored along with other canned treasures. To this day, I swear nothing has ever tasted better than what came out of those old Mason jars.

Whether you grow your own fruits and vegetables or purchase them from the supermarket, canning homegrown produce helps to preserve foodstuff longer by retaining vitamins inside and blocking bacteria out - plus, it is much more cost-effective and tastier than buying commercial brands. Canned goods also make wonderful and inexpensive gifts. And if there is a power outage, they won't spoil - in fact, most canned goods will keep on the shelf for years.

Don’t fret if you are not familiar with the canning process because it is not nearly as intimidating as you might think. If you can boil water and keep track of time, then you are ready to set up shop. Here are some sites to help you get started, followed by a couple of recipes that will impress your family and friends:

The Canning Pantry

Canning Basics

Successful Home Canning

Apple Pie Filling (To Freeze or Can) Recipe

4 1/2 cups sugar
1/4 tsp. nutmeg
10 cups water
1 cup cornstarch
1 tsp. salt
24 apples; peeled and sliced
2 tsp. cinnamon
3 tsp. lemon juice

Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook over medium heat until clear. Add apples and lemon juice and cook till apples are soft. Pack in jars/containers. Makes 10 x 32oz containers. Thaw to use. One container is enough for a good size 9" pie.

Source: Abigail's Apple Pie Recipes

Dilly Beans

green or wax beans (about 4 pounds)
1/2 t cayenne pepper per jar
1 fresh dill per jar
1 clove
1/2 t whole mustard seed per jar
5 c distilled Heinz vinegar (5%)
5 c water
1/2 c canning/pickling salt

Wash beans thoroughly; drain and cut into lengths to fit in pint jars if necessary. Place pepper, mustard seed, dill, and garlic in each jar. Pack beans vertically in jars. Combine Heinz vinegar, water, and salt; heat to boiling. Pour boiling hot solution over beans, filling to 1/2" of top of jar. Remove bubbles with a spatula or a knife blade. Place a property pretreated lid on the jar and tightly screw band until firmly tight. Place jars in actively boiling water in a boiling water bath canner. Process jars in boiling water canner for 10 minutes. Yield: 7 - 8 pints

Grape Jelly Recipe

3 lb grapes (to make 4 cup juice)
7 c sugar (c & h)
1 Certo liquid fruit pectin

Remove stems from grapes; crush grapes. Place in saucepan; add 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Place 3 layers of damp cheesecloth over a large bowl. Pour fruit into cheesecloth. Tie cheesecloth closed and let drip into bowl until dripping stops. Measure 4 cups juice into a 6 to 8 quart saucepot. Stir sugar into juice. Add 1/2 teaspoon butter or margarine to prevent foaming during cooking. Bring mixture to a full rolling boil, stirring constantly.

Quickly stir Certo into juice mixture. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill jars, leaving 1/4" to 1/8" head space. Wipe rims; adjust 2 piece lids. Process 5 minutes in boiling water bath.

Yield 7 - 8 (8 ounce) jars

About the Author:
Charlene Davis is an experienced and published writer specializing in business, retail, e-commerce, weddings, parenting, spirituality, and food. For more recipes and cooking articles, visit her Busy Moms Recipes blog at http://busymomsrecipes.blogspot.com or sign up for her free newsletter at http://www.busymomsrecipes.com
Article Submitted On: October 19, 2006
Article Source: http://EzineArticles.com/

Recipe - Cheese Biscuits

Every end of term at my daughters’ kindergarten, finds us baking cheese biscuits for their festival. These are delicious, easy to make, light flaky mouthfuls of crunch, just like cheese straws only more fun, as you can use any shaped cookie cutter you like. We have pigs, bunnies, stars, moons, hearts, fish. They are the perfect answer to the dilemma of providing a treat snack for school feasts and festivals, that doesn’t break the school guidelines of minimising sugar but is still fun for the kids. They are also an essential item at birthday parties for my children. The last birthday had me frantically rolling and cutting out these cheese biscuits, in between trying to get a roast lunch on the table before the afternoon party. The original plan had been for the kids to do all the work, to keep them entertained and gainfully employed in the lull before the party, but the birthday girl was too busy playing with her new toys and the others too busy bemoaning the fact it was so long before their birthdays, so that I got left with the job at the last minute!

Today though I had the five year olds in charge of the cheese biscuits, kneading then rolling out and cutting out with animal shaped cookie cutters. This still required a fair amount of timely intervention, to get the dough to hold together before frustration set in and make sure my youngest got a chance to cut out some shapes without destroying her older sister's carefully ordered scheme of things. I also had to get a batch of bread done while they were cooking, as we had finished up the last slice at lunch, but that used up the rest of my energy reserves so I settled on baked potatoes as a minimal effort supper. The oven was on anyway for the biscuits and bread so it was all in aid of energy conservation...mine and the world's in equal measure.

Here is the recipe for the cheese biscuits:

100g/4oz finely grated cheese
50g/2oz self-raising flour
25g/1oz soft butter
pinch of cayenne pepper

For the cheese you can use a mature cheddar or 80g mild cheddar with 20g parmesan cheese. Put everything into a bowl and rub in, squidge and knead for about 5 minutes until it comes together into a soft dough. It will do, just as you are about to give up hope of it doing so unaided. Roll out the dough on a lightly floured surface to about 2.5mm/ 1/8" thick and cut into whatever fancy shapes you have cutters for. Bake at 200C/400F for 10-12 minutes until golden. Cool on a rack. This amount disappears very quickly, even before you've turned your back on them sometimes, they're very light and moreish, so I usually make double or triple quantities for the festivals.

The cheese biscuits go down very well with adults too. At the last birthday party one father polished off a whole plateful, rather than sample the birthday cake. They would make a great accompaniment to drinks before dinner. You could cut them into long strips and give one twist to make them into cheese straws, then sprinkle them with extra parmesan or find a more sophisticated shape as a cookie cutter – the star shapes would still be good. Mind you most laid-back adults would be just as happy as the kids to be eating pigs and bunnies!

Copyright 2006 Kit Heathcock

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 http://www.aflowergallery.com home of original flower pictures and http://www.food-and-family.com
Article Source: www.iSnare.com

Basic pizza dough recipe

Ingredients:

2 packages dry yeast * 1 tablespoon olive oil irections: issolve yeast in water; set aside for 5 minutes, stirring occasionally.

Combine flour, salt, sugar nd oil in bowl; make a well in the center.

When water/yeast mixture is bubbly, pour into center f well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading otion. f dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until ough is smooth and elastic. Roll into ball; cover with a damp cloth.

Let rest for about 20 minutes warm place.

Beat dough with your palm to expel gas formed while fermenting. Roll dough gain into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator. hen ready to use, place dough on floured counter top or table. Flatten with your hands, working om center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza an, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired mounts.

Bake in hot oven (475 to 500 degrees) until golden brown.

About the Author:
CBernetic
http://recipiespizza.blogspot.com/
Submitted: 2006-10-26
Article Source: GoArticles

Turkish Delight (Lokum)

Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts.

Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule.

In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.

The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.

During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era.

This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.

Recipe:

2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Crème de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios

1 glass = 250 ml

About the Author:
Written By BiGoWNeR. Sponsored by Articlem.com and Boshver.com
Article Source: http://www.articles2k.com

Grandma Hystad's Recipes, Bar Mixes, Tips

To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then copy and paste only articles you would like to save.

CONTENTS

GRANDMA’S BAKED HAM AND APPLES
GRANDMA’S VEGETABLE SOUP
MUFFINS
LIGHTSIDE
FOOD, COOKING, CLEANING TIPS
RESPONSIBLE DRINKING
BAR MIXES
INTERNET TOP MALL

GOOD NEWS
Americans could see lower home heating bills this winter with milder- then-normal temperatures expected from the West to Northeast, weather forcasters said October 10, 2006

GRANDMA’S BAKED HAM AND APPLES
2 large slices of hamsteak
2 teaspoons…(10 ml).prepared mustard
4 tablespoons (60 ml) brown sugar
2 tart apples
1 ½ cups (375 ml) apple juice

Place the ham in baking dish and rub with mustard. Sprinkle with 2 tablespoons (30 ml), of brown sugar. Core the apple and cut into thin slices. Cover the ham with the apple slices and sprinkle with rest of brown sugar. Add apple juice. Bake at 300 F, (150 C), for 30 minutes or until tender.

YIELD: 4-5 servings.
TIME: 40 minutes

GRANDMA’S VEGETABLE SOUP
4 CUPS (1000 ML)soup stock
1 medium potato, chopped
1 medium carrot, chopped
1 small onion, chopped
2 stalks celery, chopped
½ cup (250 ml) frozen corn kernels
½ cup (250 ml) turnip
½ cup (250 ml) frozen green beans

salt and pepper to taste
Partially cook all raw vegetables in a minimum of water. Add stock, seasonings and frozen vegetables. Simmer for 20-30 minutes.

MUFFINS
2 cups (500 ml) muffin mix
1 slightly beaten egg
1 cup (250 ml) water
3 tablespoons..(45 ml) melted marg or butter
Add ingredients at once and stir until mixture is moistened.
Fill greased muffin tins 2/3 full. Bake at 400F, (200C), for 20-25 minutes.

VARIATIONS
Cheese--- add small amount of cheddar cheese in centre before baking.

JELLY---follow recipe. Fill muffin tins half full. Add Tart jelly and add rest of muffin mix. Bake as directed.

Check out the latest prices, compare, by clicking on:
www.shopping.com
www.dealtime.com

LIGHTSIDE
A rabbi, a priest and a pastor were all in a boat together fishing. The pastor said to the others, “I think I am going to go over to that shore and sit down.” So he gets out of the boat, walks across the water and sits down on the shore.

Then, the priest says to the rabbi, “I think I am going to go over and join him.” So, he does the same as the pastor and sits next to him on the shore.

The rabbi thinks to himself, “well if they can do it, so can I” He climbs out of the boat, but he falls right down in the water. The pastor says to the priest, “do you think we should of told him where the rocks were?”

FOOD, HEALTHY LIVING
When it comes to food, healthy living, etc., generally the Information apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health. Visit www.hc-sc.gc.ca

Food recalls and allergy alerts
Visit www.cfia-acia.agr.ca

You can ask to be added to the automatic notification list

AVOID
Parents must be cautioned against giving small hard pieces of food Which can cause choking. Foods that have been implicated include nuts (alone or in other foods such as cookies), pieces of raw vegetables, kernel corn, raw peas or beans, popcorn, hotdogs, berries and small candies.

TIPS
If you are having trouble with brown sugar staying moist….try storing it with a piece of bread inside.

For chocolate cakes try dusting the greased pans with cocaco instead of flour.

If you have over salted soup, sauce etc…slice a raw potato in it, cook for about 6-8 , then remove. The salty taste will disappear with the potato.

HEALTH CONCERNS AND SENIORS.
Want to learn about heart disease, stroke, arthritis or medications?

Toll-free call 1 866-225-0709 or on line at; www.hc-sc.gc.ca/seniors-aines.

Stain Removal Tips

In past issue we covered most stain removal tips. If your new to Grandma’s News letter, check out some of the past issues.

Mix 50-50 water, white vinegar. Great for stubborn carpet stains.

Wood Furniture; To remove water stains, dab white toothpaste onto the stain. Allow the paste to dry and then gently buff with a soft cloth

Cleaner: Mix a few drops of tea-tree oil in a spray bottle. Add 2 cups of water, 2 tablespoons dishwashing liquid. This will create a pleasant-smelling, general-purpose cleaner.

Sanitize Counter, fridge handle, door knobs. Put white vinegar in one spray bootle, and hydrogen peroxide in another. Spray surface with one, then the other and wipe. Doesn’t matter which spray you use first, but do keep them in separate bottles.

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will effect organs such as the brain, heart, and liver.

BAR MIXES

John Alden
1 oz. gold rum
1 oz. coffee liqueur
1 oz. orange curacao
Combine with ice, shake well.
Strain straight up.

John McClain
1 ½ oz scotch
I teaspoon syrup
A few dashes of Angostura bitters
Combine with ice; shake.
Strain and add ice.

Java Cooler
1 ½ oz. gin
1 ½ teaspoon lemon juice
A few dashes of angostura bitters
Tonic water
Add the lime juice, bitters, and gin over ice.
Stir well, fill with tonic

Non Alcoholic drinks

Lemonade (Golden)
2 teaspoons bar sugar
Juice of 1 lemon
1 egg yolk
6 ounces water
Shake with ice cubes. Strain into 10 ounce glass. Add ice cubes. Decorate with orange slice, lemon slice, and a cherry.

Mandarin punch
2 cups bar sugar
24 whole cloves
2 cinnamon sticks
½ cup water
2 cups orange juice
½ cup lime juice
3 drops spearmint oil
1 teaspoon chopped candied ginger
1 bunch fresh mint, finely chopped
Club soda

Bar Measures

Jigger…………usually 1 ounce

Teaspoon……1/8 ounce

Dash…1/4 ounce (bitters 1/8 teaspoon)

Scoop (of ice)…………………about I cup

EARN/SAVE With Internet Top Malls

Here is your chance to save on your shopping by getting an Fr*e Membership card. If you have a few hours a week you can also earn some good cash.

Now you can shop hundreds of the top Online Merchants at one place: your own mall! We're talking names like Wal-Mart, Buy.com, Overstock, uBID, Apple Computers, iTunes, Montgomery Ward, Books-A-Million, Office Depot, Office Max, Hotwire, Target, Lerner, Chadwick, SunglassHut, Fossil, Lane Bryant, Drugstore.com, HealthPlans.com, Sirius Satellite Radio, Blockbuster Online, Dish Network & many, many more. http://www.telebay.com/activity/mall.html

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

About the Author:
Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.
You can subscribe to either or both free newsletters by going to his web site. Please visit =>http://www.cbestbuys.com/
Article Submitted On: November 04, 2006
Article Source: http://EzineArticles.com/

Cook Your Favorite Chicken Recipe Dishes From Famous Restaurants At Home In Your Own Kitchen

Today’s topic is: Chicken recipes.

Skewer Grilled Chicken

Yield: 6 Servings
2 lb chicken breasts
1 t garlic, Crushed
1/4 t tumeric
1 t fish sauce
1 t lemon juice
1 t lemongrass, Ground
1/2 t paprika
1/2 t salt
1 t light soy sauce
1 T oil

Take breasts and bone, skin and cut into 1/4" thick bite size chunks. In a bowl combine chicken with the remaining ingredients, mix, cover and refrigerate for 3-4 hrs. Soak bamboo skewers in water 3-4 hrs and start charcoal fire in grill. Thread chicken pieces onto skewers and BBQ about 3 min, turn and 3 min more. Serve.

Amy's Grilled Chicken Breasts

Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic --,Minced
2 t honey
1 1/3 T fresh thyme, or 2 teaspoons
1 -- minced, Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Asian Hot-Que Grill Sauce For Chicken

Yield: 1 Servings
1 stephen ceideburg
2 T brown sugar
2 T red wine vinegar
1 c ketchup
1/2 to 1 teaspoon chinese hot
-mustard
1 lg garlic clove,minced
1 T soy sauce
1 to 3 teaspoons asian chile
-paste with garlic

Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.

Good luck, and enjoy it.
Al Castillo

About the Author:
Al Castillo
Find some more delicious chicken recipes here: http://albert007.aaronmoser.hop.clickbank.net
Article Source: www.iSnare.com

Bountiful Blessings: Reflections and Recipes for Thanksgiving

BOUNTIFUL BLESSINGS

“I give thanks to you, O Lord my God, with my whole heart, and I will glorify your name forever.” (Psalm 86:12)

Thanksgiving is a time of sharing, giving and offering thanks. It is also a time of planning delicious meals in cheerful anticipation of dining with family and friends. But imagine in the midst of all the preparations, a large crowd of people showed up unexpectedly hoping to partake in the festivities with you. How would you feed everyone?

This is exactly the dilemma the Pilgrims faced in the fall of 1621 when Squanto and Chief Massasoit showed up a day early before the pre-arranged Thanksgiving feast with 90 additional members of the Wampnoag tribe. The Pilgrims had not planned on feeding such a large number of guests, and to do so would cut deeply into the food supply they had stored for the hard winter months ahead.

The Pilgrims had always placed their trust in God and by His grace, they were able to endure many hardships on the long voyage across the Atlantic and during the year’s time it took to establish their settlement. God had repaid their steadfast love and faith by blessing them with a bountiful harvest. So they knew immediately who to turn to in their despair while desperately praying for an answer, which was soon forthcoming. As it turned out, the Wampnoags did not show up empty handed. They brought many provisions that were combined with the Pilgrims’ feast preparations and made for a wonderful banquet that lasted three days.

About a month later, 35 new colonists arrived in Plymouth out of the blue and the Pilgrims were again faced with the problem of how to feed and shelter the newcomers. As before, they turned to God for guidance and were given the wisdom on how to divide and ration their supplies in the months ahead. At the end of a cold, bleak winter, not one person had died of starvation! The following year, the Pilgrims planned, planted and reaped a bountiful harvest and once again celebrated in thanks with the Wampnoags, who brought even more tribe members to the festivities.

Now as this time of Thanksgiving draws near, let us do as the Pilgrims did so long ago – trust in God….always. And let us be thankful for His bountiful blessings. Amen!

ORIGINAL PLYMOUTH SUCCOTASH

I adapted the following recipe from the 1939 edition of “The New England Yankee Cookbook.” According to the two ladies who contributed the recipe, “This dish was made by the Pilgrims and handed down through succeeding generations.” Although easy to make, this old-world cuisine requires about a half-day of preparation and cooking time. This dish will feed approximately 8-10 people, keeps well and improves each time it is warmed over, making leftovers a real treat.

4 lbs. corned beef
4-5 lbs. poultry (I recommend a whole chicken that has been cut-up)
1 qt. dried pea beans (you can substitute your favorite beans or lentils)
1 large pkg. frozen kernel corn
1 whole turnip, sliced
6 potatoes, sliced
Salt & pepper

Wash and pick over dried beans and put in a pot. Add enough cold water to cover, place a lid on the pot and let beans soak overnight. In the morning drain well and add 2 quarts fresh water to beans. Cover and cook on medium heat for approximately 2 hours or until beans are tender enough to mash. (Note: You can use a crockpot and cook beans on low for 10-12 hours, or high for 6-8 hours.)

Place the corned beef and poultry together in a large pot and cover with water. Bring to a rolling boil before covering pot with a lid and letting simmer on medium heat for a couple of hours. Check water level periodically to make sure the broth doesn’t cook too far down; add 1-2 cups of water if necessary. Remove beef and poultry, and place on a warming platter.

Add sliced turnips and potatoes to broth and cook for approximately 10 minutes or until tender. During the last 5 minutes, add the mashed beans and frozen corn. Stir frequently to avoid sticking to the bottom of the pot. Season with salt and pepper to taste, and serve in a large tureen as a side dish for the corned beef and poultry.

SEVEN-LAYER SALAD

There are many versions of the seven-layer salad, but this is the one I like to use. Layer the following ingredients in a large bowl:

2 heads of lettuce, chopped
1 box of frozen peas
3-4 green onions, chopped – including chives (or slice one small regular onion)
4 boiled eggs, sliced
8 slices bacon, cooked and crumbled
2 cups of grated Swiss cheese

For the last layer, blend together the following two ingredients pour over the other layers and refrigerate until ready to serve:

2 cups of mayonnaise
2 tsp. sugar

My cousin makes this recipe every year for Thanksgiving dinner. She prepares hers by dumping (not layering) all of the dry ingredients in a large bowl. Then just before serving, she tosses the salad with the mayonnaise and sugar until everything is covered with the dressing. That way people don’t have to dig and root around trying to get all the layers on their plate and generally make mess of the salad. I have been preparing the salad that way ever since!

SOUTHERN PEANUT PIE

This is a very easy dessert to make and is guaranteed to be a favorite! And it’s a nice change from the traditional pecan and pumpkin pies served during the holidays.

1 (8 oz.) pkg. cream cheese, softened
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1/2 cup milk
1 (9 oz.) carton whipped topping, thawed
1 graham cracker crust shell
Optional: Crushed peanuts or shaved chocolate

Beat together the cream cheese, peanut butter, confectioner’s sugar, and milk until well blended. Fold in the whipped topping and mix contents thoroughly together; pour into pie shell. Garnish with crushed peanuts and/or shaved chocolate and refrigerate (or freeze) until ready to serve.

About the Author:
Charlene Davis is an experienced and published writer specializing in business, retail, e-commerce, weddings, parenting, spirituality, and food. For more recipes and cooking articles, visit her Busy Moms Recipes blog at http://busymomsrecipes.blogspot.com or sign up for her free newsletter at http://www.busymomsrecipes.com
Article Submitted On: November 07, 2006
Article Source: http://EzineArticles.com/

TGI Fridays Recipe for Jack Daniels Dipping Sauce

If you haven't tried the Jack Daniels Sauce from TGI Fridays, you need to get down there and get something off their Jack Daniels Menu. Or better yet try the recipe below to make your own sauce, it should save you money and you won't have to go through the hassle of going out to a crowded restaurant. If you know what I'm talking about you can try to recreate your favorite Jack Daniels Menu item or come up with your own creation.

Ingredients:
1/3 cup diced red onions
1/2 teaspoon finely diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's Black Label Bourbon
1/2 teaspoon Tobasco Sauce

Directions:
Blend all ingredients in medium sauce pan and bring to a boil. Simmer for 35 - 45 minutes. Remove from heat.

If you like this recipe you can find tons more money saving recipes from your favorite restaurants like Applebee's, Olive Garden, TGI Fridy's, and more By Clicking Here!

About the Author:
David Huss
I like to enjoy restaurant quality foods at a fraction of the price without all the hassle of going out to eat. The recipes I submit can be used to cook quality restaurant style food at home.
Submitted: 2006-10-02
Article Source: GoArticles

Spice Up Your Life with this Argentinian Recipe

One of the favourite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire.

To add flavour and tenderise the meat, Argentines often marinate meats in Chimichurri. Food without Chimichurri just wouldn't be tolerated in Argentina especially grilled meat to which it adds an amazing flavour.

Argentine Chimichurri

1/3 packet of garlic salt
6 chilli peppers
2 sachets bouquet garni
1 large onion
½ tub of dried peppers
1 pint (500ml) of vinegar
2 pints (1 litre) oil

Boil all the ingredients, excluding oil, together in the vinegar for five minutes.
Wait until the mixture cools.
When the mixture has cooled, add the oil.
Store in refrigerator.

When you're ready to barbecue or grill, marinade meat in chimichurri overnight. Barbecue, grill or cook in the oven. Enjoy!

Many thanks to friends who gave me this recipe whilst we were living in the Falkland Islands.

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

This article was submitted by Jen Carter, owner of the Worldwide 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

A Delicious Christmas Recipe To Make Your Mouth Water

I don't know about you but the one thing I especially look forward to at Christmas time is the food. And I mean really look forward to it. Don't get me wrong here, I'm not saying Christmas is just about food, the festive season is a great time for bringing families together and celebrating, but hey, like I said, I really do like the food.

Traditions Of A Recipe For Christmas

This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.

Some Ideas For A Christmas Recipe

I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.

A Simple Fruit Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.

About the Author:
Clive Jenkins
If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here =>http://www.outdoorchristmasdecorationsite.com
Article Submitted On: November 09, 2006
Article Source: http://EzineArticles.com/

Canned Salmon Mousse Recipe

A great party dish, this no-cook Salmon Recipe will delight your family & friends. Easy to make using just 1 small can of salmon and feeds 6-8 as part of a buffet.

Let's face it, the last thing you want to do at a party is spend hours slaving over a hot stove. This make ahead, no-cook canned pink salmon recipe will delight your family & friends and give you time to enjoy the party with your guests.

Ingredients - Serves 6 - 8

1 x 7oz Can Pink Salmon with juices, bones & skin removed
¼ pint sour cream
grated rind & juice of ½ lemon
1tabsp tomato puree
2 teasp anchovy essence
2 heaped tabs mayonnaise
1 egg separated
½oz powdered gelatine
2tabsp water
½ pint milk
1 small onion halved
2 parsley stalks
1 bay leaf
1 strip lemon rind
1oz plain flour
1oz butter
salt & pepper

Method

First make the sauce as follows:

Heat the milk in a saucepan with the parsley, onion, bay leaf and lemon rind. Leave to infuse for at least 10 minutes and strain.

Melt the butter in a saucepan, add the flour and then the flavoured milk.

Bring to the boil, then simmer for 2 minutes.

Take off heat and leave to cool slightly.

(If you haven’t got the flavouring for the milk just use it plain).

Turn out the canned pink salmon with its juices into a bowl. Remove any bones and skin and mash well with a fork.

Beat in the sauce, then the mayonnaise and sour cream.

Stir in the lemon rind and juice, tomato puree, anchovy essence and egg yolk. Add salt and pepper to taste.

Dissolve the gelatine in the water and stir into the mixture.

Beat the egg white until stiff and fold in.

Turn into a 1½ pint ring, fish mould or souffle dish and chill in the fridge until set.

To serve - dip the mould briefly into hot water and turn the canned salmon receipe out onto a serving plate.

Garnish with whole prawns and cucumber.

About the Author:
Cherie Gordon-Eales is a freelance cook, cookery writer and webmaster. For more great salmon recipes including how to smoke, grill, bake and poach Salmon and for quick and easy recipes using canned salmon, click here - http://www.great-salmon-recipes.com. Read more about her - http://www.great-salmon-recipes.com/Website.html.
Article Source: www.iSnare.com

We Keep Fighting Over A Pavlova - Find Out Why And Try The Recipe!

Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova. The Aussies lay claim to it but the Kiwis think very differently. Each claim it as one of their national dishes.

Firstly, how do you pronounce the word Pavlova. Here we go: pav-LOH-vuh with the emphasis on the LOH part of the word.

The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova. There is no argument about that fact. Anna Pavlova visited Australia in 1926 and then came back again in 1929 visiting New Zealand as well on this second visit. She was billed as the greatest dancer of all time. As can be imagined, she was very light on her toes.

Back at that time there was a very creative chef working in the kitchens of the Esplanade Hotel in Perth, Western Australia. To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy. His delightful dessert was considered to be lighter than air, just like Anna's performances were. Consequently his invention was called a Pavlova - that is the Australian version of how the Pavlova got it's name.

Now the Kiwis debate the fact that an Australian invented the dessert. They say it was being made in New Zealand as far back as 1919, although it was not called a Pavlova. The chef in Perth included a small amount of vinegar in his recipe and it is the vinegar which gives the meringue its soft marshmallow centre. It seems the New Zealand version lacked vinegar in the recipe. The dispute continues but that is enough debate for me....

Let me tell you more about the Pavlova and then you can make one yourself. It certainly has the appearance of a very large meringue, measuring as much as 9" to12" in diameter. Pavlovas can stand anything up to 3" in height. They consist mainly of egg whites and sugar and they are cooked very slowly in the oven.

When they have cooled they are topped with whipped cream and then very colourful fruits are arranged on the top of the cream. The whole creation is quite spectacular and most usually quite rich and sweet. There are several variations of the Pavlova recipe. I use this one:

Ingredients

4 egg whites,
1 teaspoon vanilla,
1 teaspoon white vinegar (or lemon juice),
1 cup of caster sugar,
1 cup whipped cream,
Fruit to decorate

Method

Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.

Bake at 120 degrees centigrade (250 degrees fahrenheit) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit. Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit. Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well.

If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.

About the Author:
Jean Morrison is, by day, the owner of Heritage Ceilings and, after hours, maintains Cheap And Easy Recipes (http://www.cheap-and-easy-recipes.com) a website for people who want easy budget food. Her recipe website is anecdotal reflecting back to incidences in her life as far back as school cooking lessons with the infamous Miss Haughto.
Article Source: www.iSnare.com

We Keep Fighting Over A Pavlova - Find Out Why And Try The Recipe!

Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova. The Aussies lay claim to it but the Kiwis think very differently. Each claim it as one of their national dishes.

Firstly, how do you pronounce the word Pavlova. Here we go: pav-LOH-vuh with the emphasis on the LOH part of the word.

The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova. There is no argument about that fact. Anna Pavlova visited Australia in 1926 and then came back again in 1929 visiting New Zealand as well on this second visit. She was billed as the greatest dancer of all time. As can be imagined, she was very light on her toes.

Back at that time there was a very creative chef working in the kitchens of the Esplanade Hotel in Perth, Western Australia. To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy. His delightful dessert was considered to be lighter than air, just like Anna's performances were. Consequently his invention was called a Pavlova - that is the Australian version of how the Pavlova got it's name.

Now the Kiwis debate the fact that an Australian invented the dessert. They say it was being made in New Zealand as far back as 1919, although it was not called a Pavlova. The chef in Perth included a small amount of vinegar in his recipe and it is the vinegar which gives the meringue its soft marshmallow centre. It seems the New Zealand version lacked vinegar in the recipe. The dispute continues but that is enough debate for me....

Let me tell you more about the Pavlova and then you can make one yourself. It certainly has the appearance of a very large meringue, measuring as much as 9" to12" in diameter. Pavlovas can stand anything up to 3" in height. They consist mainly of egg whites and sugar and they are cooked very slowly in the oven.

When they have cooled they are topped with whipped cream and then very colourful fruits are arranged on the top of the cream. The whole creation is quite spectacular and most usually quite rich and sweet. There are several variations of the Pavlova recipe. I use this one:

Ingredients

4 egg whites,
1 teaspoon vanilla,
1 teaspoon white vinegar (or lemon juice),
1 cup of caster sugar,
1 cup whipped cream,
Fruit to decorate

Method

Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.

Bake at 120 degrees centigrade (250 degrees fahrenheit) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit. Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit. Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well.

If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.

About the Author:
Jean Morrison is, by day, the owner of Heritage Ceilings and, after hours, maintains Cheap And Easy Recipes (http://www.cheap-and-easy-recipes.com) a website for people who want easy budget food. Her recipe website is anecdotal reflecting back to incidences in her life as far back as school cooking lessons with the infamous Miss Haughto.
Article Source: www.iSnare.com

Stuffed Milkfish Recipe ( Rellenong Bangus )

Milkfish, or bangus as it is locally called here in the Philippines is our national fish. This fish is one of the many staple diets by filipinos although milkfish is wide spread in south east asia. Countries like Indonesia and Taiwan have milkfish also in their diet. To describe this fish, the scales are bright silver. Slender body and the largest I’ve seen is about two feet. They thrive either in fresh water lakes, brackish water and salt water. When cooked, the flesh is white as milk ( that is why it called milkfish ) and lots of needle like fish bone on it’s flesh. Wide spread throughout the islands but the most tasty ones comes from Dagupan ( northern part of Luzon, Philippines ).

There are many milkfish recipes available and stuffed milkfish or rellenong bangus is one of the best. You can also find other aquatic filipino recipes in the resource box below.

If you are now ready, here is the recipe:

Stuffed Milkfish ( Rellenong Bangus ) Recipe

1 large sized bangus ( milkfish ), 1 onion, chopped finely, 4 cloves garlic, minced,1 small sized carrot, small cubes 1 box raisins ( optional ) 2 tomatoes, chopped,1 raw egg, large 1 tsp. Vetsin ( monosodium glutamate ) 1 tsp. Salt, ½ tsp. Worcestershire sauce 1 green bell pepper, chopped finely,2 tbsp. Flour cooking oil for frying

* Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. * Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. * Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.* If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.* Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.* Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.* Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.* Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

About the author:
Manolito Montala is a webmaster. One of his interests is collecting marine and freshwater fish recipes which can be found in Aquatic Filipino Recipe.Com You can also visit his site in www.aquaticfilipinorecipes.filipinovegetarianrecipe.com
Article Source: http://www.articles2k.com

Recipe - Delicious Brandy Truffles

If you are a lover of chocolates, and also maybe brandy, this is the recipe for you! If you are prepared to get your hands a bit "dirty", you will be well rewarded for your effort. The first time my son-in-law tasted the truffles, he could not stop (I think he had a hangover the next morning, but I did not ask). About a week later he asked me to make more of it, and he gave some to his friends. Later he sold it to them. He received too many orders, with the result that I closed his "business" because I could not keep up with the production. (I have other interests too, you know.)

This is not sweets to dish out at children's parties, but great to consume while entertaining friends.

Well, here it is; Ingredients: 2 packets (200gm each) coconut biscuits 200 g (500 ml) pecan nuts 200 g milk chocolate 100 ml syrup 150 ml brandy (Can be substituted with brandy /rum essence) icing sugar +- 60 truffles

Method Crush the biscuits into fine crumbs. I use a food processor for this purpose. Chop the pecan nuts into very small pieces, but not to the extend that it becomes a powder Brake the milk chocolate into pieces and place in a deep 3.5L glass bowl. Add the syrup Microwave the mixture for about 2 minutes open, at 50% power until the chocolate has melted. Mix well. Add biscuit crumbs, nuts and brandy to the chocolate mixture and mix thoroughly. I use my hands for this, as I find it much easier. This is the messy part, as I have mentioned earlier. You can coat your hands with butter to prevent the mixture sticking too much, or use gloves if you wish. Roll it into small balls. Coat it with the icing sugar. Place it next to each other on a baking tray and let it chill in the refrigerator until set. These truffles will stay fresh in a closed container for up to three weeks in a refrigerator. It is at it's best after a week.

PS. This is the most difficult part. The problem is to prevent some of it from "disappearing" before the week is over, but the good part is, it will not last for three weeks. There will be no wastage.

About the Author:
Chris Zaaiman
For more cooking tips and cooking recipes. Visit http://www.marketshelf.com/cooking
Submitted: 2006-09-27
Article Source: GoArticles