DINNER RECIPES: HOW TO MAKE HONEYCOMB

DINNER RECIPES: HOW TO MAKE HONEYCOMB: By continuing to browse our website you are in agreement with our Cookies Policy. Honeycomb Honeycomb by Adam Byatt Petit Four Easy Ma...

HOW TO MAKE HONEYCOMB

By continuing to browse our website you are in agreement with our Cookies Policy. Honeycomb Honeycomb by Adam Byatt Petit Four Easy Makes 10 35 minutes Honeycomb is wonderfully simple to prepare and a great way to add texture and sweetness to many different desserts. Adam Byatt's honeycomb recipe is fun to make and produces an excellent treat. Related recipes Honeycomb lollipops Honeycomb lollipops by Paul Ainsworth Honeycomb ice cream Honeycomb ice cream by Anna Hansen Honeycomb sundae with lemon caramel and caramelised pecans Honeycomb sundae with lemon caramel and caramelise... by Sally Abé 1 Line a deep 30cm x 20cm baking tray with parchment paper 2 Add the sugar, golden syrup and glucose to a large, flat pan. Place the pan over a medium heat and heat gently to a light golden-brown caramel. The temperature should reach 165°C on a sugar thermometer; if you don’t have a thermometer, heat the mix to a straw colour and immediately move to the next step 200g of caster sugar 60g of golden syrup 200ml of glucose syrup 3 Sprinkle the bicarbonate of soda over the caramel and stir through. Be very careful at this point as the caramel will be bubbling and hot 20g of bicarbonate of soda 4 Pour the honeycomb onto the lined tray and place in the fridge. Leave to cool for approximately 20 minutes, or until it has set firm 5 Break up the honeycomb into pieces, or grind into a powder using a food processor. Store in an airtight container in the freezer for up to a month Want more recipes like this delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week. Enter your email address... SUBSCRIBE We promise to never send you spam. We will always use your personal data in accordance with our terms and conditions and privacy policy . Adam Byatt Adam Byatt Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce Ingredients METRIC IMPERIAL 200g of caster sugar 60g of golden syrup 200ml of glucose syrup 20g of bicarbonate of soda Equipment Sugar thermometer SAVE RECIPE PRINT RECIPE SHOPPING LIST Related recipes Honeycomb lollipops Honeycomb lollipops by Paul Ainsworth Honeycomb ice cream Honeycomb ice cream by Anna Hansen Honeycomb sundae with lemon caramel and caramelised pecans Honeycomb sundae with lemon caramel and caramelise... by Sally Abé Comments (0) Honeycomb Please sign in or register to leave a comment Be the first to leave a comment on this page... You may also like Honeycomb Sweet snack Sweet snack Recipe Collection Honeycomb lollipops Honeycomb lollipops by Paul Ainsworth Honeycomb ice cream Honeycomb ice cream by Anna Hansen Honeycomb sundae with lemon caramel and caramelised pecans Honeycomb sundae with lemon caramel and caramelise... by Sally Abé Honeycomb ice cream sundae Honeycomb ice cream sundae by Louise Robinson Load more ... NAVIGATE Home Recipes Michelin star results 2018 All Ingredient-based collections All recipe collections Features Chefs Restaurants How to cook Competitions Apps Home > Recipes INFORMATION Contact Work with us Insight Recipe booklets FAQs About us Jobs Contributors Photography Policies Community guidelines T's and C's NEWSLETTER Enter your email address... SUBSCRIBE We promise to never send you spam. We will always use your personal data in accordance with our terms and conditions and privacy policy . FOLLOW SITES Great British Chefs Great Italian Chefs © Great British Chefs 2017 CREATE AN ACCOUNT ORDER OUR COOKBOOK × Great British Chefs new cookbook 50c4a98ac02a1508407925-Kiskstarter_Banners_Newsletter_105x115_Opt4.png ORDER YOURS

DINNER RECIPES: CHOCOLATE CAKE RECIPE

DINNER RECIPES: CHOCOLATE CAKE RECIPE: Community Tested How to Make a Chocolate Cake Are you looking forward to making a delicious chocolate cake? There are so many variat...

DINNER RECIPES: CHICKEN CURRY RECIPES

DINNER RECIPES: CHICKEN CURRY RECIPES: How to Make Chicken Curry Chicken curry is a rich and tasty dish that consists of chicken stewed with onion, garlic, and a variety o...

CHICKEN CURRY RECIPES

How to Make Chicken Curry Chicken curry is a rich and tasty dish that consists of chicken stewed with onion, garlic, and a variety of spices such as coriander, cumin, and chili powder. This dish is commonly enjoyed in South Asia, Southeast Asia, and the Caribbean, where it is called "curry chicken." Chicken curry tastes even more amazing with rice, potatoes, or naan. If you want to know how to make your own chicken curry, whether Indian, Jamaican, or some other variety, choose your favorite from this range of recipes. Ingredients Edit Chicken Curry in a Pan Serves 4 1 kg whole chicken (cut into 12-16 pieces) 3 large onions (chopped) 3 medium tomatoes (chopped) 4-5 tbsp tomato puree 2 tsp coriander powder 1 tsp turmeric powder 1 tsp garam masala powder 2 cloves 1 bay leaf 1 inch (2.5 cm) cinnamon 1 black cardamom 1 tsp cumin seeds 1 tbsp ginger (chopped finely) 1 tbsp garlic (chopped finely) 1 green chili 1 cup water Salt to taste 2 tbsp fresh coriander, chopped 1/2 tsp red chili powder (to taste) 3-4 tbsp oil Chicken Curry in a Slow Cooker 2 tbsp red wine vinegar 1 tbsp all-purpose flour 1 tbsp tomato paste 2 tsp garam masala, plus more for sprinkling 2 tsp Madras curry powder 2 cloves garlic, halved 1 14.5-ounce can diced tomatoes 1-inch piece fresh ginger, peeled and cut into pieces Kosher salt and freshly ground black pepper 1 pound red skinned potatoes, cut into 1/2-inch pieces 2 pounds chicken thighs, skin removed (about 8 thighs) 1 5-oz package baby spinach 1/2 cup chopped cilantro Jamaican Curry Chicken Curry PowderEdit 1 tbsp cumin seeds 1 tbsp mustard greens 1 tbsp fenugreek seeds 1 tbsp anise seeds 1 tbsp black peppercorns 1 tbsp coriander seeds ½ tbsp allspice 1 tbsp turmeric powder ChickenEdit 3 tbsp vegetable oil 4 skinless chicken legs, split 2 sliced medium onions 4 minced cloves of garlic 1 tbsp minced ginger ½ medium chili pepper 2 tbsp chopped fresh thyme 3 cups chicken stock 2 cups coconut milk Juice of ½ lime Salt and pepper to taste 4 tbsp curry powder Spicy Chicken Curry 1 to 2 pounds chicken 1 teaspoon salt 1 teaspoon paprika 1 teaspoon crushed garlic 1 teaspoon ginger 1 tablespoon plain yogurt 1 large onion, cut in slices Slices of garlic Slices of chili 1 tablespoon cumin powder 1 tablespoon coriander powder (cilantro powder) 2 tablespoons curry powder 1/2 can tomatoes (whole or chopped) Extra teaspoon salt 1 teaspoon sugar Water Fresh coriander/cilantro for garnish Method One of Four: Making Chicken Curry in a Pan Edit Image titled Make Chicken Curry Step 1 1 Gather your ingredients. Image titled Make Chicken Curry Step 2 2 Heat the oil in a deep pan and add the cloves, cinnamon, bay leaf, and cardamom. You can use vegetable oil or olive oil, though ghee will give your curry chicken the most authentic Indian flavor. Here's what you should do: As soon as these spices begin to crackle, you can add the cumin seeds, wait about five seconds, and then add the diced onion. Turn the heat down to medium and sauté the onions until they're soft and translucent, which should take about 2-3 minutes. After that, add the ginger and the garlic. Then, turn the heat up to medium-high and continue sautéing the onions until they are light brown. Continue stirring the ingredients to combine the flavors. Image titled Make Chicken Curry Step 3 3 Add the turmeric, coriander and sauté them for a minute before adding the chicken and sauté for about 5 minutes. Let the turmeric and coriander blend in with the other spices for a minute and then add the chicken pieces, just a few at a time, until they fill the pan. If you add too many pieces of chicken at once, then it'll make the oil in the pan spurt up, so be careful. As you add the chicken, keep stirring the ingredients and flipping over the chicken so that it is sealed and evenly cooked and coated in the onions. Image titled Make Chicken Curry Step 4 4 Add the tomatoes, tomato puree, salt, red chili powder and green chili and sauté for another 5 minutes. Here's what you should do next: Add a cup of hot water. Cover and cook till the chicken is almost done. Add the garam masala and about half of the chopped coriander (you'll need the other half for the garnish). Add little hot water to make gravy of a desired consistency. Cook till done. Image titled Make Chicken Curry Step 5 5 Turn the heat to low and let the chicken simmer for another 10-15 minutes. This process will allow the chicken to fully cook and to stew in the vegetables and spices for a bit. Sure, frying it or cooking it over higher heat will get the job done faster, but your chicken won't get that same authentic flavor. Image titled Make Chicken Curry Step 6 6 Remove from heat and garnish. Once your chicken curry is cooked, take a bite and add salt and pepper or any spices to taste as needed. Garnish with fresh coriander and serve with plain rice or chapati (Indian bread). Image titled Make Chicken Curry Step 7 7 Serve. Enjoy this tasty chicken curry dish while it's hot. Advertisement No Was this method helpful? Making Chicken Curry in a Pan Yes Method Two of Four: Chicken Curry in a Slow Cooker Edit Image titled Make Chicken Curry Step 8 1 Gather your ingredients. Using a slow cooker takes much more time, but the end result is worth it. Image titled Make Chicken Curry Step 9 2 Combine the vinegar, flour, tomato paste, garam masala, curry powder, garlic, tomatoes, ginger, salt, and pepper in a blender or food processor. You can add salt and pepper to taste, but it's recommended that you use about a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper in a blender or a food processor. Image titled Make Chicken Curry Step 10 3 Puree the ingredients. Puree the ingredients together to make the stew for the curry chicken. It should be blended pretty well, with just a bit of chunkiness. Image titled Make Chicken Curry Step 11 4 Place the potatoes in the bottom of a slow cooker. Ideally, the slow cooker should be 5 1/2 to 6 quarts large. Spread the potatoes evenly so they are well distributed across the bottom of the pot. You'll be placing the chicken on top of them, so you want to make sure the chicken can impart its tasty flavor to the potatoes pretty evenly. Image titled Make Chicken Curry Step 12 5 Prepare the chicken. Sprinkle the chicken with one teaspoon of garam masala and one teaspoon of curry powder along with a fair amount of salt and pepper to taste. You can make this mixture in a bowl and then sprinkle it over the chicken, or even press the chicken into the mixture. Just make sure that you season both sides of the chicken. Image titled Make Chicken Curry Step 13 6 Place the chicken over the potatoes. Carefully place the chicken over the potatoes in a single layer. Image titled Make Chicken Curry Step 14 7 Pour the sauce over the chicken. This will give the chicken and potatoes the delicious curry flavor you're looking for. Image titled Make Chicken Curry Step 15 8 Cook for 4 hours on high or 6 hours on low. Image titled Make Chicken Curry Step 16 9 Stir in the spinach. Once you've prepared your chicken curry, you can throw in the spinach and stir it until it's wilted. This should take less than a minute. Image titled Make Chicken Curry Step 17 10 Add the garnish. Now, just sprinkle cilantro over the dish and season it further with salt and pepper to taste. Image titled Make Chicken Curry Step 18 11 Serve. Your slow-cooked chicken curry is all ready to go. You can enjoy this dish as it is, or serve it with naan on the side, which will help you scoop up the delicious sauce. You can also add some chutney or Greek yogurt to the dish — sour cream will be a substitute for the chicken curry in a pinch. Advertisement No Was this method helpful? Chicken Curry in a Slow Cooker Yes Method Three of Four: Jamaican Curry Chicken Edit Image titled Make Chicken Curry Step 19 1 Gather your ingredients. To make delicious Jamaican curry chicken, you'll need to gather your ingredients for making your curry powder as well as for the curry chicken itself. Once you make the powder, you can season the chicken with it before you cook it. (In a pinch, you can just buy some curry powder, but where's the fun in that?) Image titled Make Chicken Curry Step 20 2 Make the curry powder. This recipe will help you make the curry powder to have some to spare when you're done cooking the chicken. Here's what you need to do to make it: Toast the cumin, fenugreek, anise, mustard, black peppercorns, coriander seeds, and allspice in a small skillet over high heat. Do this for at least a minute or two, until the spices become fragrant. Remove the spices from the heat and cool them. Grind the spices in a spice grinder and then combine them with the turmeric powder. Image titled Make Chicken Curry Step 21 3 Heat the oil over high heat in a wide pot or a Dutch oven. You can season the chicken while you're waiting for the oil to heat up. It should take a minute or two. Image titled Make Chicken Curry Step 22 4 Season the chicken with curry powder. Use about 4 tablespoons of the curry powder to season the chicken. Make sure to evenly cover all sides of the chicken with the powder. Image titled Make Chicken Curry Step 23 5 Remove the chicken from the pot and reserve it. Image titled Make Chicken Curry Step 24 6 Cook the onions, garlic, ginger, and chili pepper in the pot for 4 minutes. This will cook these ingredients in the spices as well as the aroma of the fried chicken. Image titled Make Chicken Curry Step 25 7 Add the chopped thyme and curry powder and cook them for another minute. Image titled Make Chicken Curry Step 26 8 Pour the juice from 1/2 a lime into the mixture. Image titled Make Chicken Curry Step 27 9 Return the chicken to the pot and cover it with the coconut milk and stock. This will impart a rich, irresistible flavor to the chicken. Image titled Make Chicken Curry Step 28 10 Bring the mixture to a boil and reduce the heat to low. Image titled Make Chicken Curry Step 29 11 Simmer the chicken for about 1 1/2 hours. Partially remove the lid of the pot as you cook the chicken, occasionally skimming the mixture to remove the extra fat. The chicken should be ready when it falls off the bone. After the hour mark, check on it often to make sure you don't overcook it. Advertisement No Was this method helpful? Jamaican Curry Chicken Yes Method Four of Four: Spicy Chicken Curry Edit Image titled Make Chicken Curry Step 30 1 Gather the ingredients. Image titled Make Chicken Curry Step 31 2 Cut the chicken into pieces if not already done. Image titled Make Chicken Curry Step 32 3 Marinate the chicken pieces with 1 teaspoon salt and the pepper, paprika, crushed garlic and ginger and plain yoghurt. Let it marinate for 30 minutes in the fridge. Image titled Make Chicken Curry Step 33 4 Fry the onion cut in slices. Cook until well fried. You may add garlic slices and chillies at this stage. Image titled Make Chicken Curry Step 34 5 Lower the heat. Add the cumin powder, coriander powder and curry powder. Fry gently. Image titled Make Chicken Curry Step 35 6 Add the half can of tomatoes (either whole or chopped). Cook gently for 15 minutes. Image titled Make Chicken Curry Step 36 7 Add a teaspoon of salt and 1 teaspoon of sugar to the gravy. Image titled Make Chicken Curry Step 37 8 Add the chicken pieces to the gravy. Let cook on medium heat for 40-45 minutes. You may add some water to increase the sauce. Taste the sauce and adjust the salt accordingly. Image titled Make Chicken Curry Step 38 9 Serve on plates or in large wide bowls. Add some chopped coriander for garnish. Enjoy. Advertisement No Was this method helpful? Spicy Chicken Curry Yes Community Q&A How do I thicken the sauce? Answered by wikiHow Contributor Add a cornstarch slurry. Start with a very small amount, and stir in slowly until you have the desired effect. 0 1 Ask a Question Your question here Submit Tips Edit You can use a ready made curry powder if available (1 tsp). Helpful? Know a good tip? Add it. Add Warnings Edit Add the chili powder and green chili to your taste. 3 Helpful? 0 Related wikiHows Edit How to Tenderize Chicken How to Cook Chicken and Rice How to Make Chicken Soup How to Make Chicken Francese How to Make Seasoned Roasted Chicken How to Make Indian Chicken Stew How to Tell if Chicken Is Bad How to Bake Boneless Skinless Chicken How to Defrost Chicken How to Boil Chicken Advertisement Made Recently Did you try these steps? Upload a picture for other readers to see. Choose file About This Article 42 votes - 69% Co-authors: 19 Updated: 16 weeks ago Views: 176,568 Categories: Chicken Sources and Attribution Did this article help you? Yes No Surprise Me! wikiHow to...

CHOCOLATE CAKE RECIPE

Community Tested How to Make a Chocolate Cake Are you looking forward to making a delicious chocolate cake? There are so many variations that it might be difficult to choose a single recipe. This wikiHow will teach you to how make several delicious recipes. 10 Second Summary Edit 1. Sift the dry ingredients together. 2. Stir in the liquid ingredients and mix well. 3. Pour the mixture into a greased and floured pan. 4. Bake at 350 °F (177 °C) for 30 minutes. 5. Let the cake cool before removing it from the pan. 6. Frost the cake as desired. Ingredients Edit Basic Chocolate Cake 1 cup unsweetened cocoa powder 2 ½ cups all-purpose flour 2 cups sugar 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature ¾ cup vegetable oil ½ cup sour cream 2 teaspoons vanilla extract Moist & Fluffy Chocolate Cake 2 cups all-purpose flour, sifted 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda ¾ cup unsweetened cocoa powder 2 cups sugar 1 cup hot coffee 1 cup canola oil 1 cup buttermilk 2 eggs 1 teaspoon vanilla extract Eggless Chocolate Cake 4½ cups all-purpose flour, sifted 3 cups white sugar 1 cup unsweetened cocoa powder 1 cup vegetable oil 3 cups water 3 teaspoons baking soda ½ teaspoon salt 3 tablespoons vanilla extract Milkless Chocolate Cake ⅔ cup soy milk or almond milk 1 teaspoon cider vinegar 1¾ cups all-purpose flour, sifted 2 cups white sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee ½ cup dairy-free sour cream ½ cup vegetable oil 1 teaspoon vanilla extract Gluten-Free Chocolate Cake 1 ½ cups gluten-free flour ½ cup cocoa powder 1 cup sugar ½ teaspoon salt 2 teaspoons baking soda ¾ teaspoon xanthan gum 5 tablespoons cooking oil 1 tablespoon vinegar 1 teaspoon pure vanilla extract 1 egg 1 cup water Vegan Chocolate Cake 1½ cups all-purpose flour or rice flour 1 cup white sugar ¼ cup cocoa powder 1 teaspoon baking soda ½ teaspoon salt ⅓ cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 1 cup water Method One of Six: Basic Chocolate Cake Edit Image titled Make a Chocolate Cake Step 1 1 Sift the dry ingredients together. The dry ingredients are the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Place all the dry ingredients in a sifter and shake it back and forth over a bowl to eliminate the clumps. Image titled Make a Chocolate Cake Step 2 2 Stir in the liquid ingredients and mix well. These are the eggs, vegetable oil, sour cream, and vanilla extract. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients. Image titled Make a Chocolate Cake Step 3 3 Pour the mixture into an 8-inch greased and floured round pan. The grease and flour will keep the mix from sticking to the pan. Image titled Make a Chocolate Cake Step 4 4 Bake at 350 °F (177 °C) for 30 minutes. Image titled Make a Chocolate Cake Step 5 5 Let the cake cool for five minutes. Image titled Make a Chocolate Cake Step 6 6 Frost as desired. Advertisement No Was this method helpful? Basic Chocolate Cake Yes Method Two of Six: Moist & Fluffy Chocolate Cake Edit Image titled Make a Chocolate Cake Step 7 1 Prepare to make the cake. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease and flour two 9-inch round baking pans. Image titled Make a Chocolate Cake Step 8 2 Mix the dry ingredients. In a large bowl, combine the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Mix until the dry ingredients are properly folded in. Image titled Make a Chocolate Cake Step 9 3 Add the coffee, oil, and buttermilk. Pour in the hot coffee, canola oil, and buttermilk into the dry ingredients. Mix using a whisk or hand blender, until the ingredients resemble a light brown cake batter. Image titled Make a Chocolate Cake Step 10 4 Add the eggs and vanilla. Crack in the eggs and pour in the vanilla extract into the cake batter. Mix one last time until there are no more flour streaks and the chocolate cake batter is slightly thick. Image titled Make a Chocolate Cake Step 11 5 Pour batter into the cake pans. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl. Image titled Make a Chocolate Cake Step 12 6 Bake the cake. Place both cake pans in the oven to bake. Have the cake bake for about an hour, until the cake rises and is fluffy. Image titled Make a Chocolate Cake Step 13 7 Let the cake cool. Remove both pans from the oven and have the cakes cool on a wire rack for about ten minutes. Leave them until they are cool enough to touch. Image titled Make a Chocolate Cake Step 14 8 Frost and decorate. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles Image titled Make a Chocolate Cake Step 15 9 Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy! Advertisement No Was this method helpful? Moist & Fluffy Chocolate Cake Yes Method Three of Six: Eggless Chocolate Cake Edit Image titled Make a Chocolate Cake Step 16 1 Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9x13-inch cake pan. Image titled Make a Chocolate Cake Step 17 2 Sift the dry ingredients except the sugar. In a large bowl, sift the flour, unsweetened cocoa powder, and baking soda with a whisk. Mix until properly combined. Image titled Make a Chocolate Cake Step 18 3 Add the sugar. Carefully pour in the sugar into the dry ingredients. Mix again with the whisk until the sugar combines in with the dry ingredients. Image titled Make a Chocolate Cake Step 19 4 Fold in the wet ingredients. Pour in the vegetable oil, water, and vanilla extract into the dry ingredients. Stir with a whisk or a hand blender until the cake batter forms and there are no more flour streaks. Image titled Make a Chocolate Cake Step 20 5 Pour the batter into the pan. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl. Image titled Make a Chocolate Cake Step 21 6 Bake the cake. Place the cake pan in the oven to bake. Have the cake bake for about an hour, until the cake rises and is fluffy. Image titled Make a Chocolate Cake Step 22 7 Let the cake cool. Remove the pan from the oven and have the cake cool on a wire rack for about ten minutes. Leave the cake until it is cool enough to touch. Image titled Make a Chocolate Cake Step 23 8 Frost and decorate. Frost with chocolate chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles. Image titled Make a Chocolate Cake Step 24 9 Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy! Advertisement No Was this method helpful? Eggless Chocolate Cake Yes Method Four of Six: Milkless Chocolate Cake Edit Image titled Make a Chocolate Cake Step 25 1 Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour two 9-inch cake pans. Image titled Make a Chocolate Cake Step 26 2 Combine the dry ingredients. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix the ingredients with a whisk and then form a well in the middle of the bowl. Image titled Make a Chocolate Cake Step 27 3 Add the wet ingredients. Pour in the soy or almond milk, vinegar, eggs, brewed coffee, and dairy-free sour cream into the well. Use a blender to mix for about two minutes until the cake batter forms and there are no more flour streaks. Image titled Make a Chocolate Cake Step 28 4 Pour batter into cake pans. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl. Image titled Make a Chocolate Cake Step 29 5 Bake the cake. Place both cake pans in the oven to bake. Have the cake bake for about 30-40 minutes, until the cake rises and is fluffy. Image titled Make a Chocolate Cake Step 30 6 Let the cake cool. Remove both pans from the oven and have the cakes cool for about twenty minutes on a wire rack. Leave both cakes until they are cool enough to touch. Image titled Make a Chocolate Cake Step 31 7 Frost and decorate. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles Image titled Make a Chocolate Cake Step 32 8 Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy! Advertisement No Was this method helpful? Milkless Chocolate Cake Yes Method Five of Six: Gluten-Free Chocolate Cake Edit Image titled Make a Chocolate Cake Step 33 1 Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9-inch square pan. Image titled Make a Chocolate Cake Step 34 2 Combine the dry ingredients. In a large bowl, mix the gluten-free flour, cocoa powder, sugar, salt, and xanthan gum. Stir with a whisk until well-combined. Image titled Make a Chocolate Cake Step 35 3 Add the wet ingredients. Pour in the cooking oil, vinegar, vanilla extract, water, and egg. Mix well with the whisk or use a hand-mixer and blend until the cake batter forms and there are no more flour streaks. Image titled Make a Chocolate Cake Step 36 4 Pour the batter into the pan. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl. Image titled Make a Chocolate Cake Step 37 5 Bake the cake. Place the cake pan in the oven to bake. Have the cake bake for about 30-35 minutes, until the cake rises and is fluffy. Image titled Make a Chocolate Cake Step 38 6 Let the cake cool. Remove the pan from the oven and have the cake cool on a wire rack for about ten minutes. Leave the cake until it is cool enough to touch. Image titled Make a Chocolate Cake Step 39 7 Frost and decorate. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles. Image titled Make a Chocolate Cake Step 40 8 Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy! Advertisement No Was this method helpful? Gluten-Free Chocolate Cake Yes Method Six of Six: Vegan Chocolate Cake Edit Image titled Make a Chocolate Cake Step 41 1 Prepare to make the cake. Preheat oven to 350° degrees Fahrenheit or 176° Celsius. Grease and flour a 9x5-inch loaf pan. Image titled Make a Chocolate Cake Step 42 2 Combine the dry ingredients. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix using a whisk until the dry ingredients are well-combined. Image titled Make a Chocolate Cake Step 43 3 Add the wet ingredients. Pour in the vegetable oil, vanilla extract, white vinegar, and water. Stir using a whisk or blend using a hand blender, until the cake batter forms and there are no more flour streaks. Image titled Make a Chocolate Cake Step 44 4 Pour batter into cake pans. Using a rubber spatula, scrape the cake batter into both of the cake pans. Remove any leftover batter by scraping the edges of the bowl. Image titled Make a Chocolate Cake Step 45 5 Bake the cake. Place both cake pans in the oven to bake. Have the cake bake for about 45 minutes, until the cake rises and is fluffy. Image titled Make a Chocolate Cake Step 46 6 Let the cake cool. Remove both pans from the oven and have the cakes cool for about twenty minutes on a wire rack. Leave both cakes until they are cool enough to touch. Image titled Make a Chocolate Cake Step 47 7 Frost and decorate. Consider stacking both cakes to make a two-layer chocolate cake. Frost with chocolate buttercream frosting and/or decorate with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles Image titled Make a Chocolate Cake Step 48 8 Serve and enjoy! Slice the chocolate cake and serve on a serving plate. Enjoy! Advertisement No Was this method helpful? Vegan Chocolate Cake Yes Community Q&A How do I bake this in an oven? Answered by wikiHow Contributor Put the mix in the oven. Set it to 180°C (350°F). Do not open the oven door for the first 20 minutes. Your cake should be ready between 30 to 45 minutes, depending on your oven. You can check whether your cake is baked by putting a toothpick or a knife in it. If there is dough on the utensil, you should continue cooking. 94 23 Could a little kid bake this? Answered by Qamar, Top Answerer With adult supervision and safety precautions, yes. 26 6 How can I make a vanilla cake? Answered by wikiHow Contributor Swap the three tablespoons of cocoa for three tablespoons of extra flour and add an extra teaspoon of vanilla extract. 71 23 Why do I need vinegar? Can I make it without vinegar? Answered by wikiHow Contributor Yes, you can make this without vinegar. 25 7 Can I substitute baking soda for baking powder and vice versa? Answered by wikiHow Contributor You can replace one with other, but you have to add some ingredients to make the chemical reaction the same and not affect your baked good. If you want to create the equivalent of 1 teaspoon of baking powder out of baking soda, mix together ¼ teaspoon baking soda with ½ teaspoon cream of tartar and ¼ teaspoon cornstarch. If you want to use baking powder instead of baking soda, simply use three times as much baking powder. 50 18 How do I make the toppings in step 6? Answered by wikiHow Contributor One way you could make a frosting is by mixing 300g of icing sugar with 150g of butter, two tablespoons of cocoa and a splash of milk until it's all combined and smooth, then just spread it on the cake. 63 24 What is vanilla essence? Answered by wikiHow Contributor Vanilla essence is vanilla extract. It is extracted from vanilla beans and is used to flavor several desserts and dishes. It is the extract that is made from vanilla beans which are soaked in alcohol. It is widely used as a flavoring agent. 46 22 How many people will the recipe serve? Will it be enough for 9 people? Answered by wikiHow Contributor It serves around about 10 people, so yes it will be (just about) enough for 9 people! 18 10 How do I make chocolate frosting? Answered by wikiHow Contributor Get 25 grams of butter, 30 grams of icing or powdered sugar (sifted), and 20 grams of chocolate powder. Mix. 23 14 Can I use another type of icing besides chocolate icing? Answered by Qamar, Top Answerer Yes, you can use vanilla icing as well. Show more answers How do you make more moist on your basic chocolate cake? Answer Show more unanswered questions Ask a Question Your question here Submit Variations Edit Make an airy, spongy chocolate cake as a light dessert. Make a dense chocolate cake if you want the dessert to be decadent and rich. Add a hazelnut praline twist to your chocolate cake if you want something original. Avoid baking by making a chocolate biscuit cake. Out of frosting? Try a chocolate chip cake! Make a walnut chocolate bread cake to enjoy with afternoon tea. Go for the crunch with a chocolate covered Oreo cookie cake. Tips Edit Use half or double the amount of ingredients for a smaller or larger cake, respectively. Helpful? Consider adding some edible decorations like chocolate chips, cream flowers or beads, etc. Helpful? If eggs are being used, whip the yolks and fold them in first and then whip the whites and fold them in in the end. 0 Helpful? 1 Don't cut the cake or even try to remove it from the baking pan unless it has been cooled for minimum of 5 minutes. Preferably, leave it to cool completely. Only cut or try to remove it from the baking pan before it is completely if there is a big issue with time or if your cake is supposed to be served warm. Helpful? If you want a softer cake, add more baking powder. Helpful? Some people are vegetarians and do not eat eggs, so you will need to prepare Eggless cakes for them. Many people even don’t like having sour cream or butter. So what you can do is have some substitutes in place of the eggs like rice flour. However, if you use rice flour, be prepared for the cake batter to remain thin. Helpful? Want to know if your cake is baked? Put a toothpick in the center. If the batter comes out dry the cake is fully baked. [1] Helpful? Know a good tip? Add it. Add Related wikiHows Edit How to Bake a Cake How to Ice a Cake How to Decorate a Cake How to Melt Chocolate How to Make a Sugar Free Chocolate Cake How to Make Chocolate Covered Potato Chips How to Make a Chocolate Cake in a Pressure Cooker How to Make Chocolate Vanilla Cake How to Make Cake in a Mug How to Make Cake in the Microwave Advertisement Made Recently 8 months ago 9 months ago 2 years ago 2 years ago 2 years ago 2 years ago 2 years ago Add a photo Choose file View more About This Article Tested By: wikiHow Test Kitchen 22 votes - 66% Co-authors: 243 Updated: 20 days ago Views: 2,611,552 Categories: Featured Articles | Chocolate Cakes Sources and Attribution Reader Success Stories SA Sarah Arinola Aug 27, 2016 "I have really learned a lot on wikiHow, especially on how to make an original chocolate cake which I have been..." more More reader stories Share your story Did this article help you? Yes No Surprise Me! wikiHow to...

INDIAN CHAATS VEGETARIAN RECIPE

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Harshad Jethra Platinum Quality Author Platinum Author | 213 Articles Joined: March 8, 2014 India Indian Chaats: The Healthful and Delightful Aloo Paneer Chaat By Harshad Jethra | Submitted On May 08, 2017 Recommend Article Article Comments Print Article Expert Author Harshad Jethra Chaat is an adorable dish, makes up for the best of street foods, its invariably palatable and the perfect after meal snack. Chaat could be made to be more nutritious, and if prepared at home, nothing matches a nicely made chaat on summer evenings. Surprise your guests this time over by adding the delicious alu paneer chaat to the dinner menu! Let's check out the recipe of chat. Aloo Paneer Chat Preparation Time 10 minutes Cooking Time 15 minutes Serves 4 INGREDIENTS 3 cups paneer (cottage cheese, chopped into cubes) 2 cups baby potatoes, boiled 25 mm. (1") piece ginger 5 to 6 green chilies, finely chopped 2 tbsp chaat masala Juice of 1 lemon 5 to 6 tbsp oil Salt to taste FOR THE GARNISH 1/4 cup chopped coriander We will now prepare Aloo Paneer chaat. The ingredients for Aloo paneer Chaat are green peas, paneer, aloo, lemon juice, ginger, chaat masala, green chillies and salt. We'll take a pan and pour 2 teaspoon oil in it. Spread the oil by lifting up the pan and very gently moving it. Put cottage cheese cubes into the pan. Fry it till it turns golden brown, while gently stirring. When it turns golden brown, take it on a plate. Keep a tissue paper on the plate before you add cottage cheese, such that the tissue paper soaks the oil. Now in the same pan, we could put the potatoes. You may choose to put some oil as well, if required. Stir these as you fry, right until the baby potatoes turn reddish brown. Now we'll take them in a plate. The plate would have a tissue paper over it, so as to soak the oil. Keep the baby potatoes boiled before you start, such that these fry quickly. We will now add ginger to the pan, spread it nicely and then add green peas. We can then saute it slightly. Next, we add chaat masala to the mixture, followed by green chilli and lime juice. We'll saute the mixture further. Then we'll add fried baby potatoes that we had put aside to the mixture. This would now be ready in very little time. We can turn off the gas. Then, we'll add cottage cheese cubes to the mixture. Mix well. Now, we'll add salt to taste. We can now take this in a bowl. The Aloo Paneer Chat is now ready to be served. Check out the Kitchen Library YouTube Channel for the finest selections in Indian Cuisine and more such recipes. https://www.youtube.com/channel/UCNMWenW-0h1vpPjXd9SR_WQ And to stay updated with new and exciting recipes every Wednesday and Saturday, subscribe to the YouTube channel for Kitchen Library! Get your copy of Tarla Dalal Kitchen Library, only at TeleSky Shopping http://teleskyshopping.com/tarla-dalal-kitchen-library.html The Kitchen Library includes the following: - DVDs - 3 [with step by step video demonstrations of 180 recipes.] - Books - 15 [covers 875 recipes] Article Source: http://EzineArticles.com/expert/Harshad_Jethra/1848126 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 11 times Word count: 404 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Harshad Jethra Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles Delicious High-Protein Breakfast Recipes for Vegetarians Must-Try Vegetarian Recipes for Healthy Snacking Coconut Pulao Recipe - Good As None Other The Secret Ingredient to a Healthy Life 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HIGH PROTEIN VEGETARIAN BREAKFAST RECIPE

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Adrian T. Cheng Platinum Quality Author Platinum Author | 169 Articles Joined: May 27, 2009 Romania Delicious High-Protein Breakfast Recipes for Vegetarians By Adrian T. Cheng | Submitted On June 05, 2017 Recommend Article Article Comments Print Article Since meat, which is high in protein, is off the table for vegetarians, they must find other sources of the essential nutrient. Fortunately, nature has provided many other excellent sources of protein for those who choose not to consume meat. You don't have to be a vegetarian to eat an all-vegetable dish - sometimes you're just in the mood for a power meal minus the meat. Try these high-protein breakfast recipes for vegetarians: Green Chile and Cheese Frittata What you need: 10 eggs, beaten 2 cups low fat cottage cheese 1 cup shredded Cheddar cheese 1 cup diced green chile peppers 1/2 cup all-purpose flour 1/4 cup melted butter 1 teaspoon baking powder 1 pinch salt Stir together eggs, all-purpose flour, baking powder and salt in a large bowl. Add cottage cheese, Cheddar cheese, chile peppers and melted butter to the bowl. Pour mixture into a lightly-greased 9x13-inch baking dish then bake in a pre-heated oven (400F) for 15 minutes. Lower heat to 325F then continue baking for 30 minutes more. Cool then slice into small squares. Black Bean Breakfast Burrito What you need: 8 10-inch flour tortillas, heated 8 eggs, beaten 2 cups black beans 2 cups salsa 1 1/2 cups shredded Cheddar cheese 2 tablespoons vegetable oil Cook black beans over medium-low heat in a saucepan until heated through. Heat the vegetable oil in a large skillet then scramble the eggs together to desired doneness. Lay a tortilla flat on a clean surface then spoon black beans on it, followed by scrambled eggs, salsa and cheese. Roll into burritos. Do this for remaining ingredients. Breakfast Veggie Omelette What you need: 4 eggs, beaten 1 green bell pepper, chopped 1 onion, chopped 2 tablespoons butter 2 tablespoons milk 1/4 cup shredded Swiss cheese 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper On a skillet over medium heat, melt 1 tablespoon butter then cook bell pepper and onion until tender, about 4 to 5 minutes. Transfer to a bowl and spinkle half the salt over them. Stir together eggs, milk, black pepper and remaining salt in a separate bowl. In the same skillet used to cook vegetables, melt the remaining butter over medium heat then pour egg mixture in the skillet. Cook until egg begins to settle at the bottom of the pan, about 2 minutes. Sprinkle cheese over omelette followed by the vegetable mixture. Using a spatula, gently fold half of the omelette over vegetables. Continue cooking to desired doneness. Start your day strong and energized with these high-protein breakfast recipes you'll love! Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's website where he has other interesting posts. Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 13 times Word count: 431 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Adrian T. Cheng Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Similar Articles High Protein Breakfast Ideas Low Fat Vegetarian Recipes That Are Fantastically Delicious! Easy Vegetarian Recipe - How to Get More Vegetables in Your Diet and Energize Your Day Eat Perfectly All Day Long With Quick Vegetarian Recipes Low Glycemic Diet - Sumptuous Vegetarian Recipes Ten High-Protein Foods-Ten Tasty Solutions For High Protein Diets Make Delicious Shakes and Smoothies Using Protein Supplements The Importance of Protein For Renal Care Protein Sources Found at Your Supermarket that Enhance Your Bodybuilding Diet Make Protein Supplements Part of Your Weight Loss Plan Recent Articles Must-Try Vegetarian Recipes for Healthy Snacking Coconut Pulao Recipe - Good As None Other Indian Chaats: The Healthful and Delightful Aloo Paneer Chaat The Secret Ingredient to a Healthy Life 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

COCONUT PALAO VEGETARIAN RECIPE

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Harshad Jethra Platinum Quality Author Platinum Author | 213 Articles Joined: March 8, 2014 India Coconut Pulao Recipe - Good As None Other By Harshad Jethra | Submitted On May 15, 2017 Recommend Article Article Comments Print Article Expert Author Harshad Jethra There are a few dishes with as much heart as a pulao. A pulao simply reminds one of the rich traditions of ancient India, and is a dish as delicious as none other. Check out the Coconut pulao recipe. You are sure to love it and the dish is high on taste and nutrition as well. It is a fine change to try out at home, or serve for parties as well! COOKING UNDER 10 Minutes COCONUT PULAO Preparation Time: 4 minutes Cooking Time: 6 minutes Serves 2 Ingredients 1 cup Basmati rice 1 onion, sliced 2 cloves 25 mm. (1") stick cinnamon 2 green cardamoms 1/4 cup green peas 1 carrot, sliced 1 cup thick coconut milk 2 tbsp cashew nuts, fried lightly 1 tsp butter 1 tsp oil Salt to taste The next dish in this segment of 'Cooking Under 10 Minutes' is 'Coconut Pulao'. Pulao (rice dish) is very famous in India. There might be over 200 variations of the Pulao. Today, we are going to make 'Coconut milk Pulao.' Let's check out the ingredients Oil, Butter, Cloves, Stick Cinnamon, Green Cardamoms, Lemon, Sliced Onion, Green Peas, Sliced Carrot, Basmati Rice, Coconut Milk, Grated Coconut, Chopped Coriander, Cashewnuts, Salt to taste Now let's check out the procedure. Firstly, let's take a pressure cooker. Add one tablespoon oil and one tablespoon butter. We are using the oil, butter combination so that the butter does not get charred. We have to add 2-3 cloves, a small stick of cinnamon, 2 green cardamoms. We have to cook it in hot oil for 15-20 seconds. Now we will add a cup of sliced onions. Generally, we sauté onions right till they are golden brown while preparing pulao. But not while making the 'Coconut Milk Pulao'. We have to make them translucent. The onions have now turned translucent. Now we will add half a cup of green peas and half a cup of sliced carrots. Now let's add in Basmati Rice and half a bowl of coconut milk. Add in Cashew nuts and salt to taste. We have to saute the rice with coconut milk for 10-15 seconds on low flame. Now the rice is nicely done. Now we will add in 1 1/2 cup of pre boiled water. We now need to replace the lid on to the cooker and cook it for just one whistle. And the Pulao would be ready. We can now take the Pulao in a serving dish and add some butter on to the top. The delicious coconut pulao is ready! Choose to garnish it with chopped coriander and pieces of coconut. Find a video for this recipe at https://www.youtube.com/watch?v=QyAYXNEJ0SI And to stay updated with new and exciting recipes every Wednesday and Saturday, subscribe to the YouTube channel for Kitchen Library! Get your copy of Tarla Dalal Kitchen Library, only at TeleSky Shopping http://teleskyshopping.com/tarla-dalal-kitchen-library.html The Kitchen Library includes the following: - DVDs - 3 [with step by step video demonstrations of 180 recipes.] - Books - 15 [covers 875 recipes] Article Source: http://EzineArticles.com/expert/Harshad_Jethra/1848126 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 13 times Word count: 439 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Harshad Jethra Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Similar Articles Best Hamburger Recipe Ideas: How To Make 2 Potato Burger Patty Recipes Simple Almond Milk Recipe Vegetarian Recipes: Homemade Yogurt Recipe Easy Vegetarian Recipes - Fast, Delicious & Easy! Vegetarian and Veganism - What is the Difference? Some Helpful Tips for New Vegans Easy Vegan Lunch Ideas - Healthy and Easy-To-Prepare Vegan Lunch Foods and Recipes Easy Vegan Snack Idea's - Healthy and Easy-To-Prepare Vegan Snack Foods and Recipes Easy Vegan Breakfast Ideas - Healthy and Easy-To-Prepare Vegan Breakfast Foods and Recipes Best of Vegan Recipes Recent Articles Delicious High-Protein Breakfast Recipes for Vegetarians Must-Try Vegetarian Recipes for Healthy Snacking Indian Chaats: The Healthful and Delightful Aloo Paneer Chaat The Secret Ingredient to a Healthy Life 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SECRET RECIPE FOR A LONG LIFE

Home » Food and Drink » Chocolate Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Laura LaBrie Basic PLUS Author | 22 Articles Joined: November 3, 2010 United States Coasta Rica's Bribri Indians' Secret to Long Life: Raw Cacao By Laura LaBrie | Submitted On June 28, 2016 Recommend Article Article Comments Print Article Expert Author Laura LaBrie Costa Rica's Indians are some of the longest lived people on earth. We spent time visiting with the BriBri in the Talamanca Mountains. They, like many modern indigenous people, live between two worlds. They wear modern clothes, live in modern houses, and carry cell phones. But they still adhere to the old ways when it comes to taking care of themselves. And one of the traditions they hold dear is the drinking of chocolate. YES! Chocolate is GOOD FOR YOU! In fact, the BriBri drink 5-6 cups of this unsweetened, rich beverage every day and they say its powerful anti-oxidants are the secret to their longevity. Visit the Bribri up in the hills of southern Costa Rica and spend some time with a 72-year-old woman named Ophelia. Ophelia and her family have a finca, or Costa Rican farm, where they allow cacao plants to grow wild. They use no chemicals, organic or otherwise. When the red and yellow pods ripen, they harvest the cacao bean filled pods and carry them down to a big barn that is cool and dark inside and covered in chocolate dust. Imagine the aroma! Step inside the sweet-smelling barn and you are greeted with mats filled with drying cacao beans, white chocolate filled bags stuffed to the brim and ready for market, and--my favorite part--little trays of raw cacao squares flavored with things like coconut, cinnamon, vanilla, chilies, papaya, pineapple, almonds, hazelnuts, or wild honey. Samples are free and bigger, all natural, fantastically good for you bars are for sale. Talk to Ophelia and she will tell you she doesn't eat anything with preservatives in it and she never takes any medicine, but relays only on what she can gather in the rain forest. She will also tell you the young people don't drink cacao like the old folks do. "It is important to drink cacao everyday," she will say. And then she will make you a cup of traditional hot chocolate. She will take a puck made from the paste of ground raw beans and shave it into a powder and boil it in hot water for you. Drink it and taste its bitter richness. It is definitely not the cocoa your mother used to make. This drink is pure and dark and has tiny oily circles of cacao butter floating on top. And it's full of heart-healthy fats and cancer preventing polyphenols. So here's what I propose. Try replacing your morning coffee with a cup of raw cacao. It will give you a caffeine boost similar to coffee, but without the jittery feeling. It will also keep you from being hungry and, because cacao is full of B vitamins and other feel-good chemicals, it will promote a general feeling of don't-worry-be-happy. Here's my favorite Raw Cacao Hot Beverage Recipe MORNING CACAO RECIPE 10 oz water 2 Tablespoons raw cacao Generous pinch of sea salt A few drops of vanilla Pinch of cinnamon 1 Tablespoon honey Boil the water with the cacao and salt. Whisk with fork or whisk. Allow it to boil for 2 minutes or so (this will make sure the cacao is melted) Turn off the heat and add vanilla and cinnamon Pour into your favorite mug, add honey, and stir well ENJOY! Raw chocolate, the secret of the Bribri, can be purchased in our Sustaining Families Shop at http://www.povertyprojectinternational.com. When you buy our pure, unprocessed cacao, it gets shipped to you right from Panama. What's more, it was harvested by indigenous people living in remote jungles and buying it helps stop the poverty cycle and creates sustainable income for people who typically live on less then $2 a day. Article Source: http://EzineArticles.com/expert/Laura_LaBrie/819561 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 63 times Word count: 542 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Chocolate Laura LaBrie Email Address Subscribe We will never sell or rent your email address. Chocolate Article Feed Chocolate Article Feed Find More Articles Search Recent Articles 6 Tips to Buy Real Dark Chocolate A Brief History Of Chocolate 3 Irresistible Dark Chocolate Recipes That Will Make Your Mouth Water Eating Healthy Is the Key to Happiness A Chocolate A Day Can Keep You Healthy Journey of the Cocoa Bean 9 Surprising Foods To Pair With Chocolate Quick Double Chocolate Chip Cookies From a Mix Dark Chocolate - A Boon Too Much Chocolate Cake EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

MUSHROOM AND CARROT SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Lois Center-Shabazz Platinum Quality Author Platinum Author | 29 Articles Joined: November 11, 2005 United States Delicious Mushroom and Carrot Soup By Lois Center-Shabazz | Submitted On July 03, 2007 Recommend Article Article Comments Print Article Expert Author Lois Center-Shabazz 1 onion finely chopped 8 cups chicken broth 2 Tsp fresh basil chopped 1 Tsp fresh cilantro chopped 2 cups of mushrooms, sliced 1 bay leaf 1 tsp olive oil 2 carrots, sliced Place the chicken broth in a large pan. Add the bay leaf and bring to a boil. Melt the butter in a saucepan over medium heat. Add the mushrooms, and season with salt and pepper (exclude the salt if the broth has salt). Stir and cook the mushrooms until brown. Add to the broth mix. Heat the oil in a saucepan, add the onions and carrots until soft. Add the basil and cilantro, stir until well mixed. Add all to the broth mix. This recipe is a soup that can be served with a beef or lamb dish, it can be served over beef or lamb. For lunch this soup can be served alone or with a sandwich to round out the meal. Mushrooms come in many varieties. Use your favorite mushroom with this dish or use a combination of mushrooms for an even more robustly flavorful soup. The nutritional value in mushrooms is what makes them special. Mushrooms provide several nutrients including riboflavin, niacin and selenium. They do not contain cholesterol, fat, or sodium. Mushrooms provide nutrients typical of meat and some grains. Mushrooms can be fried, baked, grilled, boiled, served alone, served stuffed with meat or fish, as a soup here, as a topping over meat---especially steak. The list goes on and on. Mushrooms are both delicious and a diverse food, surely to delight the most discriminating palate. Lois Center-Shabazz is the founder of the personal finance website, Msfinancialsavvy.com and the author of the award-winning book, Let's Get Financial Savvy! Msfinancialsavvy.com Article Source: http://EzineArticles.com/expert/Lois_Center-Shabazz/19568 0 Comments | Leave a Comment Did you find this article helpful? Happy Face1 Sad Face0 Viewed 3,231 times Word count: 263 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Lois Center-Shabazz Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed Find More Articles Search Recent Articles A Perfect Healing and Fulfilling Winter Meal: Wild Elk Stew With Bone Broth 3 Hot and Creamy Soups You'll Fall In Love With 3 Creamy Soups That Your Taste Buds Will Love Tasty Cold Soup Recipes To Try For a Refreshing Meal Delicious Soup Recipes to Keep You Warm on a Cold Night Chicken/Turkey Noodle Soup - Crafted From Leftover Turkey/Chicken Meals With Veggies & Seasoned Well Potato-Leek Soup - Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt 5 Tips for Warming Winter Soups and Stews Chicken-Vegetable Soup With Orzo and Oregano Cream of Cauliflower Soup With Curry EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

CHOCOLATE TRUFFLES

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Suzanne Lieurance Platinum Quality Author Platinum Author | 246 Articles Joined: August 17, 2005 United States Try Truffles! By Suzanne Lieurance | Submitted On August 19, 2005 Recommend Article Article Comments Print Article Expert Author Suzanne Lieurance Want to serve an elegant, yet easy, dessert? Try truffles. The chocolate kind, that is. Not the fungi. These rich and creamy bite-sized indulgences are really quite simple to make. The secret is to buy the best chocolate you can afford. For 25-30 basic chocolate truffles you will need: 4 oz. good quality bittersweet chocolate, chopped in small pieces 4 oz. good quality semisweet or milk chocolate, chopped in small pieces 6 T. unsalted butter, cubed 2 tsp. instant coffee crystals dissolved in 3 Tbsp. warm water 1 Tbsp. of your favorite liqueur (optional) COATINGS (Any or all of the following): Unsweetened cocoa powder Toasted, finely chopped pecans, almonds, walnuts, or hazelnuts Finely chopped sweetened coconut Very fine graham cracker crumbs Powdered sugar Melt both chocolates, butter, and instant coffee liquid in a double boiler over simmering water. Stir with a rubber spatula until chocolate and butter are melted and smooth (about 5 minutes). Remove from heat. Stir in the liqueur. Pour chocolate mixture onto a parchment lined baking sheet. Cover with plastic wrap and chill until firm (at least 1 hour). Use a melon ball scoop or a couple of teaspoons to mold the cold chocolate mixture into truffles. Put each of the coating items in a separate shallow plastic container that has a lid. Place each truffle into any one of the coatings and roll it around until covered (Hint: When you have 5 or 6 truffles in any one of the coating mixtures, put the lid on the container and gently shake it until the truffles are completely coated). Store the truffles in an airtight container (in a single layer) lined with parchment paper. They will keep in the refrigerator for up to a week or in the freezer for up to a month. Visit the Three Angels Gourmet Co. at http://www.threeangelsgourmet.com and sign up to receive two free ebooks with quick recipes and tips for easy entertaining. Suzanne Lieurance is a fulltime freelance writer, children's author, and The Working Writer's Coach. Find out more about her writing and coaching services at [http://www.lieurancegroup.com] Article Source: http://EzineArticles.com/expert/Suzanne_Lieurance/12971 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 624 times Word count: 297 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Suzanne Lieurance Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Similar Articles Chocolate Cookie Truffles Recipe Making Chocolate Truffles - Learn 3 Delicious Chocolate Truffles Recipes Homemade Gift Idea - Chocolate Truffles Do You Know What Chocolate Truffles Are? Easy Homemade Chocolate Truffles - Melt Someone's Heart Today Chocolate Truffles: A World of Sweetness Inside MMMM - Chocolate Truffles - A Chocolate Lovers Dream Chocolate Truffles - A French Delicacy For the Holidays! Christmas Recipes: Edible Gifts - No 4 of 8 - Chocolate Truffles How To Make Chocolate Truffles Out Of Leftover Cake Recent Articles 3 Important Reasons to Choose Online Cake Delivery Bakers Blue Label Marie Biscuits Are the Best What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

LENTIL COCONUT CURRY SOUP WITH CHICKEN

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Petrit Husenaj Basic Author | 2 Articles Joined: November 1, 2010 United States Lentil Coconut Curry Soup With Chicken By Petrit Husenaj | Submitted On March 15, 2012 Recommend Article Article Comments Print Article When my mom first landed in America in 1969, she ended up on Church Avenue in Brooklyn. Not exactly what she pictured her new life in America would look like, but it was better than what she had before in Albania. Her earliest memories of Brooklyn were exploring bodegas, restraining herself from outsmarting the men playing "guess which bottle cap the ball is under" and trying to figure out what that smell creeping out of her neighbors' door was. Her neighbors were a new race of people she had never seen before. As she once described to me, "they were black, but not that black black. They wore bright-colored robes with gold and they had red dots on their heads." Obviously they were from India and "that smell" coming out of their apartment was curry. Anyone who has ever been in a NYC cab or visited Jersey City knows exactly to what she is referring to. The smell was too strong for her newly Americanized nose, so she banned curry, saris and Punjabi MC from our home for 30 years. It wasn't until a recent trip to the "International" isle at the supermarket that she picked up some curry and tandoori spice and started experimenting. Not sure what inspired her; maybe she was just feeling nostalgic. My mother came up with this great dish and I borrowed it from her. The only addition I made was the coconut milk. It makes the soup much softer. Lentil Coconut Curry Soup with Chicken 7 to 8 Chicken Thighs 3 Tablespoons Olive Oil 1 Medium White Onion - Chopped 3 Stalks Clearly - Chopped 3 Carrots - Chopped 2 Cloves Garlic 1 Teaspoon Tandoori Spice 2 Teaspoons Curry 1 Teaspoon Coriander 1 Teaspoon Thyme 2 Teaspoons Salt 1 Teaspoon Black Pepper 2 Tablespoons Tomato Paste 2 Bay Leaves 1 1/2 Cup Lentils 2 (14oz) Cans Coconut Milk Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Remove and shred with a fork, removing all the bones and skin. In a large pot set on medium heat, add the olive oil, onions, carrots and celery and cook for 12 minutes until the vegetables are soft and the onions are translucent. Next add the garlic and cook for 1 minute. Add the tandoori spice, curry, coriander, thyme, salt and pepper. Cook for 2 minutes, continuously stirring. Add the tomato paste and cook for another minute. Next add the bay leaves and lentils. Fill the pot with water until all the ingredients are submerged in the liquid. Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour or until the lentils are soft. Keep checking and stirring every 10 minutes. If you notice the water is low, just add an extra cup of water. You might have to do this 2 or 3 times. Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered. Serve as is or with rice or naan. Article Source: http://EzineArticles.com/expert/Petrit_Husenaj/817342 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 61 times Word count: 514 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Petrit Husenaj Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Recent Articles 3 Hearty Potato Recipes for the Big Eater White, Brown, Basmati - The Many Avatars of Rice 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO GET A CHOCOLATE FOUNTAIN FLOWING PERFECTLY

Home » Food and Drink » Chocolate Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Gary Porter Basic Author | 1 Article Joined: January 18, 2006 United Kingdom The 10 Secrets to a Perfectly Flowing Chocolate Fountain! By Gary Porter | Submitted On March 08, 2006 Recommend Article Article Comments Print Article If you've ever set up a chocolate fountain and the chocolate has slowly dredged down, drooped and parted then you need to learn the step by step SECRETS to a perfectly flowing Chocolate Fountain. Firstly, the machine its-self should be assembled correctly. 1) Correctly Assemble the fountain (A no brainier? guess again. I've seen many fountains with tiers upside down creating pools of chocolate). 2) You need a level surface! I've done chocolate fountains on practically 15% gradients and its a nightmare. Make sure the venue supplies you with a sturdy, flat table on a flat surface. 3) The new mini chocolate fountains have adjustable feet. Its mightily important these are just perfect. 4) Turn Chocolate Fountain heat to 90 on the dial! Now, its time to melt the Chocolate, and this is key: 5) Use 35% Coca Content Curvature Chocolate chips. 6) Place 1KG of said chips in a container, and cover with 100ml of Sunflower (its better then vegetable) oil. 7) Place in microwave at 500W for 6 minutes. Stir every 2 minutes until purely melted. 8) Any blackening of the Chocolate hints that its burnt, discard this, its useless. 9) Don't re-use your Chocolate! Time to pour the chocolate into the fountain. Make sure you've put enough in (read your fountains instruction manual) and then turn on. 10) As the chocolate fountain reaches the top tier. Turn the Chocolate Fountain off! Leave for one minute. This will get rid of any air bubbles on the auger. Turn the Chocolate Fountain back on and BAM! A Perfect flowing Chocolate Fountain. If the chocolate ever seems to be parting or be leaning to one side then simply wedge some cardboard under the fountain to get it level. And that's the 10 secrets to Chocolate Heaven. Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate Fountain Newcastle [http://www.chocolate-fountain.net] the North's first Chocolate Fountain hire [http://www.chocolate-fountain.net] company, he learnt through trial and lots of error, the way of the perfect Chocolate Flow. Article Source: http://EzineArticles.com/expert/Gary_Porter/46647 0 Comments | Leave a Comment Did you find this article helpful? Happy Face1 Sad Face0 Viewed 3,757 times Word count: 296 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Chocolate Gary Porter Email Address Subscribe We will never sell or rent your email address. Chocolate Article Feed Chocolate Article Feed Find More Articles Search Similar Articles Chocolate Addiction - Tips to Stop Your Chocolate Cravings Dream In Chocolate: How Much People Love Natural Chocolate The Long Journey Of Chocolate From Cacao Beans To Fine Chocolate Send Chocolates for Christmas: 7 Reasons Why Chocolates Make the Perfect Christmas Gift One of Most Delicious Coconut Chocolates in the World - Bounty Bar Chocolate Healthy Chocolate Can Also Be a Happy Chocolate The Absolute Best Chocolate In The World Pure Belgian Chocolate Only Buy Chocolate That is the Best Dark Chocolate Dark Chocolate Truffles - Higher End of the Chocolate Industry Chocolate Fudge Pudding - A Family Classic Chocolate Recipe Recent Articles 6 Tips to Buy Real Dark Chocolate A Brief History Of Chocolate 3 Irresistible Dark Chocolate Recipes That Will Make Your Mouth Water Eating Healthy Is the Key to Happiness Coasta Rica's Bribri Indians' Secret to Long Life: Raw Cacao A Chocolate A Day Can Keep You Healthy Journey of the Cocoa Bean 9 Surprising Foods To Pair With Chocolate Quick Double Chocolate Chip Cookies From a Mix Dark Chocolate - A Boon EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

CHINESE DESSERT EIGHT TREASURES RICE

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Ian Ford Platinum Quality Author Platinum Author | 55 Articles Joined: April 23, 2008 China Traditional Chinese Food - Eight-Treasures Rice For the Chinese New Year By Ian Ford | Submitted On June 05, 2008 Recommend Article Article Comments Print Article Expert Author Ian Ford Eight-Treasures Rice (Babaofan) is traditionally served on the 7th day of the 1st month of the Chinese Lunar Calendar. This marks the end of the Spring Festival (or Chinese New Year). This pudding is made from sticky or glutinous rice flavoured with 8 luxurious fruits: red jujubes (Chinese dates); finely chopped red plums; finely chopped green plums; dried longan pulp; gingko nuts; lotus seeds; lily seeds; and seeds from Job's Tears (sometimes known as Chinese Pearl Barley). Nowadays, you may find some of these items replaced with walnuts, peanuts, raisins, cherries and the like. These are often cheaper and easier to obtain. However, the original recipe has a distinct colour, fragrance and taste so see if you can get an authentic version if you can, even if that means paying a little extra to eat somewhere nice. Many of the fruits were selected and are prepared to look like jewels. The name however may not originally come from the appearance. See the story below for the alternate explanation. Babaofan forms a special part of the Spring Festival banquet, often enhanced by a tradition of melting brown sugar over the top with burning alcohol. This tradition is meant to date back to ancient times and evidence from Hunan Province suggests that the dish at least has been around for over 2000 years. The story tells us that a despotic king, King Zhou of the Shang Dynasty was removed by Eight Scholars (the Eight Treasures) recruited by his neighbour, King Wen of the Western Zhou Dynasty. These scholars apparently burned King Zhou to death and both their number and their method were incorporated by the imperial chefs when they invented this dish. The Spring Festival is not a good time for visiting China. The festival is very much a family affair and visitors without local friends may well feel left out. Almost every Chinese will try to get home during the period meaning that travel services are swamped, and other services may be limited. There's no need to worry. You can find Eight-Treasures Rice at most good restaurants throughout the year. The dish is also popular at weddings and, if you are lucky enough to get an invite, then you could well be served this along with lots of other traditional Chinese foods. Ian Ford has lived in China for most of the last 10 years. He is the owner and manager of China Journeys, a UK tour operator offering travel in China with added interest (Registered in England and Wales No. 07014791, ATOL 10236) Article Source: http://EzineArticles.com/expert/Ian_Ford/201282 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 1,274 times Word count: 381 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Ian Ford Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Similar Articles How Do the Tibetans Spend the New Year's Festival? Recent Articles 3 Hearty Potato Recipes for the Big Eater White, Brown, Basmati - The Many Avatars of Rice 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

AMISH CHICKEN NOODLE SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Kara Kelso Expert Author | 105 Articles Joined: March 30, 2005 United States Amish Soup Recipes By Kara Kelso | Submitted On April 03, 2007 Recommend Article Article Comments Print Article Good things come to those who wait! These two Amish soup recipes do take a little time to make, but are well worth it. Each use basic ingredients which aren't hard to find, and whole chicken. Amish cooking can be a wonderful experience, as long as you take the time to make the recipes right. Be sure to also see our website for other recipes, including more Amish recipes, soup recipes, chicken recipe ideas, and much more. Recipe #1 - AMISH CHICKEN NOODLE SOUP 3 lb. chicken 2 qts. water 2 tsp. salt 1 1/2 c. chicken stock 2 c. celery, chopped 2 c. carrots, chopped 1 tart apple, chopped 1 c. onions, chopped Dash pepper 4 c. egg noodles Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes. Recipe #2 - AMISH CHICKEN - CORN SOUP 2 lbs. cut up chicken 5 c. water 1 med. onion, chopped 2 tbsp. chopped parsley 1/2 c. chopped celery 2 c. corn Salt and pepper 1 c. flour 1 egg, beaten 1/4 c. milk Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4. Need some more recipes? Be sure to see our website below for more great recipe ideas. Enjoy! Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html Article Source: http://EzineArticles.com/expert/Kara_Kelso/5602 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face1 Viewed 2,530 times Word count: 287 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Kara Kelso Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed Find More Articles Search Recent Articles A Perfect Healing and Fulfilling Winter Meal: Wild Elk Stew With Bone Broth 3 Hot and Creamy Soups You'll Fall In Love With 3 Creamy Soups That Your Taste Buds Will Love Tasty Cold Soup Recipes To Try For a Refreshing Meal Delicious Soup Recipes to Keep You Warm on a Cold Night Chicken/Turkey Noodle Soup - Crafted From Leftover Turkey/Chicken Meals With Veggies & Seasoned Well Potato-Leek Soup - Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt 5 Tips for Warming Winter Soups and Stews Chicken-Vegetable Soup With Orzo and Oregano Cream of Cauliflower Soup With Curry EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

VEGETARIAN CHOP SUEY

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Cathy O Platinum Quality Author Platinum Author | 3 Articles Joined: July 5, 2005 United States Vegetarian Gourmet Recipes - Meatless Makeovers By Cathy O | Submitted On July 07, 2005 Recommend Article Article Comments Print Article Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites. Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless. The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest: Meatless American Chop Suey 1 vidalia onion chopped 1-2 tbsp. butter 1/2 pkg Quorn (brandname) veggie grounds frozen 2 cans Campbells Tomato Soup 1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce) sea salt and pepper to taste 1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes. Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side. This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular! Veggie Dolmas 1 jar of Grapeleaves in brine Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste Juice of 2 lemons Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves. In a large bowl mix the filling ingredients together till they are well incorporated. Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot. To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log. Continue with the rolling process till you use up all the filling. Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves. Bring contents to a boil then reduce and simmer for about 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool. Remove plate and serve with plain yogurt, yummy. These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal. Cathy O is a successful author who provides information on gourmet gift baskets [http://a1-gourmet.com/gift-baskets.htm] and gourmet food [http://www.a1-gourmet.com]. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home." Article Source: http://EzineArticles.com/expert/Cathy_O/6300 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 751 times Word count: 666 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Cathy O Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

BUCATINI ALL AMARTRICIANA

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Rosemary Gullo Basic Author | 2 Articles Joined: January 11, 2008 Canada Bucatini All'Amatriciana - Bucatini Pasta With Sauce From Amatrice By Rosemary Gullo | Submitted On January 11, 2008 Recommend Article Article Comments Print Article Expert Author Rosemary Gullo Bucatini all'Amatriciana is a classic of Roman cooking. The name comes from Amatrice, a town in Lazio; where the farmers that travelled down to Rome with their produce, including fresh ewe's milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is delicious! Ingredients 1 pound (450 gr) Bucatini pasta ¼ pound (125 gr) Pancetta (or bacon) ½ onion, chopped 2 tbsp extra-virgin olive oil pinch of red pepper flakes (or to taste) 1 cup whole canned tomatoes, chopped 1 tbsp tomato paste salt ¼ cup of pecorino cheese, grated Bring a large pot of water to a boil. Meanwhile, in a large skillet heat the oil over medium-high heat. Add the chopped onion and cook until the onion is golden, about 3 to 4 minutes. Add the pepper flakes. Stir in the tomato paste and cook, stirring for about 1 minute. Dice the pancetta into small pieces and add to the skillet, stirring until it is transparent. Chop the tomatoes into small pieces and add to the skillet. Season with ½ teaspoon of salt. Bring to a slow simmer and continue cooking for about 10 minutes, stirring occasionally. Add 2 tablespoons salt to the boiling water, add the pasta, and cook until al dente, about 8 to 10 minutes. Drain the pasta well. Note: The pasta and the sauce will be ready at the same time. Add drained pasta to the skillet with the sauce, and toss well with the sauce to heat through. Place the pasta in 4 individual pasta bowls and spoon over any sauce remaining in the skillet. Sprinkle 1 teaspoon of grated pecorino cheese and serve at once. Serves 4 Preparation and Cooking Time: 15 minutes This Authentic Italian Pasta recipe is an all time favorite of my family. It has been served to generation after generation regularly. You can see that in approximately 15 minutes, you can share this tradition with your family and friends. Rosemary Gullo Rosemary is the author of Healthy Italian Cooking. Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple. [http://www.rosemarygullo.com/Bucatini_Pasta_with_Sauce_from_Amatrice.html] Article Source: http://EzineArticles.com/expert/Rosemary_Gullo/162342 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 728 times Word count: 323 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Rosemary Gullo Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles All About a Pasta Drying Rack Pasta Machines - Many Different Types of Pasta Can Be Made Choosing the Right Pasta - It's All in the Shape Pasta Puttanesca, Lady Of The Night Pasta, Great Dish As A Main Course Pasta - Where it All Began Fasta Pasta: 3 Quick and Easy Grilled Pasta Dishes to Try Pasta Salad Recipe - Are You Tired of Rice and Potatoes? Springtime Pasta The Kinds of Pasta Why We Love a Great Pasta Dish Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

BAKLAVA

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Diana Rogers Platinum Quality Author Platinum Author | 92 Articles Joined: April 16, 2008 United States Nick the Greek's Baklava By Diana Rogers | Submitted On October 13, 2013 Recommend Article Article Comments Print Article Expert Author Diana Rogers A very popular phyllo pastry that is served for dessert is known as Baklava, pronounced bahk-lah-VAH. This delightful pastry dessert is made in all countries of the Near East, and so it seems that each one claims it for its own. In fact I would even say that each Greek family has their very own variation of the recipe, especially from village to village. Although Baklava is a dessert, Greeks refer to it as "sweets" and generally they would not eat Baklava after a meal as perhaps other western countries would. I remember many times seeing my mother serve Greek coffee and Baklava as a mid- day snack, especially when a visitor arrived. Now the history of Baklava is not well documented but it can be traced back to the 12th century. This sweet dessert was popular in Syria and Lebanon. When my father was in Turkey, he learned that the Turks adopted the nuts and honey mixture by combining ground sesame seeds to make a type of halva because phyllo dough was not available then. Perhaps you are one of many that recognizes this fabulous pastry by its layers of nuts and many sheets of filo, of which you will need twenty to forty of them to make this type of pastry. This unique dessert is usually bathed in syrup, flavored with rose and brandy. Here's my dad's special recipe: Ingredients 1 pound of phyllo pastry Filling 3 cups chopped walnuts (or more). You can use pecans, almonds, pistachios or any combination but I prefer walnuts. 1/4 cup sugar 1/2 teaspoon cinnamon 1/2 pound melted sweet butter or salted butter Whole Cloves Syrup Topping 3 cups sugar 2 cups water 1/8 tsp. cream of tartar juice of 1 lemon 1/4 cup honey or 2 teaspoons rose or brandy flavoring. I just use honey. Some add 1 large cinnamon stick. I don't because I prefer to put whole cloves in between the cut diamond squares that will be removed later. Defrost frozen filo to room temperature. Tip #1 Keep it covered with a damp-cloth as it dries out quickly. Mix all the filling ingredients in a bowl and set aside. Melt butter and keep it in the pan to reheat if it cools and doesn't flow easily while you are working with the filo. Use pastry brush to oil generously the bottom and sides of a large rectangular baking pan (approximately 13 in x 9 in). Place 5-6 sheets of filo in the pan and sprinkle lightly with warm butter. Place another sheet of filo on top of the first sheet, and brush each layer lightly with melted butter. Fold in excess length of each sheet at alternative ends. Some use a scissors and cut away the excess filo dough but I don't because it isn't an exact science and you can't do anything wrong at this point. Tip #2 Instead of a pastry brush, my father uses a squirt bottle to spray the layers with. Continue until you have spread 6 or more sheets. Spread half of the filing, including the corners. Cover with 6 or more sheets of filo remaining sheets, oiling between each one. Roll edges and tuck with remaining butter. Before baking, cut through the top layers only, into the traditional diamond shapes. Use a small sharp knife with a ruler to guide you if you want. We do this in order to facilitate serving once it has been cooked. To Make Diamond-Shaped Pieces Make vertical cuts, 1 inch apart. Turn pan horizontally and make cuts at an angle, 1 inch apart. Stick a whole clove in the center of each diamond. Besides adding flavor, it keeps the layers together. Bake in a preheated oven at 350 degrees for 1 hour. Check it during the last 20 minutes to see if it is browning evenly. Begin boiling the syrup except for the honey for 10 minutes before taking the baklava immediately out of the oven. Add honey and simmer for another 5 minutes until slightly thickened. You never really want to boil honey because it changes the flavor immensely. Pour hot syrup over hot baklava immediately after removing it from the oven. Use ladle or large spoon to distribute syrup evenly over all of it. Set aside to cool, at room temperature, not in the refrigerator. Keep in pan overnight or at least 4 hours before cutting and serving. Hope you enjoy making Baklava or sampling this sweet dessert at health stores and church bazaars. Enjoy! Greek Baklava: Sinfully Delicious Some Greek Markets sell 12 pieces of Baklava for $14.95 For more Greek recipes, visit my blog, http://barefootbooks-ladyd.blogspot.com Article Source: http://EzineArticles.com/expert/Diana_Rogers/198180 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 90 times Word count: 755 Article Tools Download a PDF EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Diana Rogers Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Recent Articles 3 Important Reasons to Choose Online Cake Delivery Bakers Blue Label Marie Biscuits Are the Best What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SEAFOOD STEW AND BASIL BUTTERED SHRIMP

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Adrian T. Cheng Platinum Quality Author Platinum Author | 153 Articles Joined: May 27, 2009 Romania Seafood Madness: 3 Mouth-Watering Herbs and Spices Recipes to Serve for Dinner By Adrian T. Cheng | Submitted On May 14, 2015 Recommend Article Article Comments Print Article Add the flavorful touch of all-natural herbs and spices while you're at it for added nutrition! They also add variety to any dish you cook. Whether you want your seafood seasoned simply with salt and pepper or you're in the mood for a spicy curry dish, use herbs and spices for a surefire delicious dinner! Here are 3 must-try seafood dinner recipes using herbs and spices: Herbed Seafood Stew What you need: 1/4 kg. clams 1/4 kg. calamari, sliced into rings 1/4 kg. mussels 1/4 kg. shrimp, peeled and deveined 6 garlic cloves, minced 1 large onion, diced 1 bay leaf 3 1/2 cups diced tomatoes 1/4 cup minced parsley 1 cup dry white wine 1 cup clam juice 1 tbsp. oil 1 tsp. salt Heat oil in a large pot over medium-high heat. Sauté onions for 2-3 minutes until tender, add garlic then sauté for another minute. Add white wine, clam juice, tomatoes, bay leaf and salt then bring to a boil. Lower heat to medium and simmer for 15-20 minutes. Throw in clams, calamari rings, mussels and shrimps and stir well to combine. Cook for 6-8 minutes until all shells have opened and shrimp is pink. Transfer to a large serving bowl, garnish with parsley and serve. Garlic and Thyme Mahi Mahi What you need: 4 mahi mahi fillets 3 cloves garlic, minced 1/2 medium onion Juice of 2 lemons 1/2 tbsp. olive oil 1/2 tbsp. fresh thyme leaves Salt and black pepper to taste In a medium bowl, combine lemon juice, thyme leaves, salt and pepper. Mix well. Place fillets in a plate and coat with spice mix. Heat oil in a medium pan over high heat. Cook onions until tender, about 1-2 minutes. Add mah mahi fillets and sear for 3-4 minutes per side. Reduce the heat to low, add garlic and cook fillets for 2 more minutes per side or until cooked through. Serve warm. Basil Butter Shrimps What you need: 1 1/2 kg. shrimp, peeled and deveined 1 1/2 lemons, juiced 1/2 cup minced basil leaves 1/4 cup butter, melted 3 cloves garlic, minced 3 tbsps. Dijon mustard 2 1/2 tbsps. olive oil Salt and white pepper to taste Skewers In a medium bowl, combine butter, olive oil, lemon juice, basil leaves, garlic, mustard, salt and white pepper. Stir until all ingredients are well-blended. Add shrimp and toss to coat well. Cover and refrigerate for at least 2 hours. When ready, arrange shrimp on skewers. Discard marinade. Cook shrimp in a pre-heated grill over high heat for 4 minutes or until opaque. Serve warm with brown rice or mango salsa. Get your whole family eating together every night by cooking nutritious and flavorful seafood dinners like these! Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed top quality kitchen accessories that are worth checking out. You can view Adrian's posts about healthy eating and other interesting topics on his page. Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020 0 Comments | Leave a Comment Did you find this article helpful? 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