ITALIAN MEATBALLS WITH GOLDEN RAISINS

Home » Food and Drink » Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Harriet Hodgson Diamond Quality Author Diamond Author | 1,062 Articles Joined: May 26, 2005 United States Italian Meatballs With Golden Raisins: A Special Recipe for You By Harriet Hodgson | Submitted On February 11, 2016 Recommend Article Article Comments Print Article Expert Author Harriet Hodgson Making meatballs is fun because there are so many varieties: beef, chicken, lamb, ham, pork, Chinese, cheese-stuffed, and even vegetarian. You can serve them in many ways, too, on top of pasta, or stuffed into a sandwich, added to soup, or as an appetizer. I've been making Swedish meatballs for years and, much as we love them, I was ready for a change. An avid cookbook reader, I took some of my favorite volumes off the shelf, and started reading recipes. Although many sounded good, none sparked my interest until I found one in The Complete Book of Pasta: An Italian Cookbook by Jack Denton Scott. First published in 1968, my version is a paperback, published in 1973, and the pages have yellowed with age. I had made the recipe before, and remembered that it needed some "tweaking." How could I change this recipe and make it my own? First, I used pork instead of beef. Since I loved the raisins so much, I added more of them, and added more parsley. I also changed the breadcrumbs and seasoning. The meat is pre-cooked in the oven for 25 minutes, and finished by simmering in the jarred sauce of your choice. (I used Marinara). I served the meatballs on top of bow-shaped pasta and it was great. Maybe it's because I knew they were there, but I could taste the raisins, and loved them. This surprised me because I'm not ordinarily a raisin fan. You may think dried fruit doesn't pair well with a tomato-based sauce, but I can assure you that it does. Personally, I think the raisins make this recipe unique. If you're pressed for time, make the meat mixture a day ahead, pre-cook the meatballs, and refrigerate or freeze them. Finish the recipe the next day or later. Here is my recipe for Italian Meatballs with Golden Raisins. INGREDIENTS 2 large eggs, beaten 3 tablespoons grated Parmesan cheese 1/2 cup Italian breadcrumbs 4 tablespoons Italian parsley, chopped 1/3 cup golden raisins, chopped 1 teaspoon salt 1/2 teaspoon seasoned pepper 1 pound lean ground pork 1 jar of pasta sauce Parmesan cheese, grated METHOD Heat oven to 350 degrees. Coat a baking pan with cooking spray. Crack the eggs into a batter bowl and beat well with fork. Add all ingredients, except meat, and combine well. Slowly work pork into breadcrumb mixture. Form meat into ping-pong size balls and set on pan. Bake for 20 minutes. Pour sauce into soup pot. Swish out the jar with a little water. Transfer meatballs to pot, cover, and simmer over low heat for 1/2 hour, minimum, or 1 hour. Serve on your pasta of choice, cooked white or brown rice, or ciabatta bread. Garnish with Parmesan cheese. Makes 6-8 servings. http://www.harriethodgson.com Harriet Hodgson has been a freelancer for 37 years, is the author of thousands of articles, and 35 books. Her latest releases: Happy Again! Your New and Meaningful Life After Loss, The Family Caregiver's Guide, Affirmations for Family Caregivers, and A Journal for Family Caregivers. Visit her website and learn more about this busy author and caregiver. Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 53 times Word count: 462 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Recipes Harriet Hodgson Email Address Subscribe We will never sell or rent your email address. Recipes Article Feed Recipes Article Feed Find More Articles Search Recent Articles Herb Highlight: 3 Amazing Sage Recipes 5 Quick and Easy Snacks for Game Night 3 Easy Yogurt Dip Recipes to Try at Home How to Use Vinegar in Recipes One-Pan Pasta With Taco Seasoning: A Quick Fix Meal for Family Caregivers 3 Easy-To-Make Casserole Recipes The Whole Family Will Enjoy Sweet and Sour - Tamarind in the Kitchen and Beyond 3 Must-Try Chicken Recipes For Your Christmas Menu The Best Bratwurst Sausage Recipe Organic Cinnamon - More Than a Nice Spice 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

PIZZA DOUGH

Home » Food and Drink » Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pam Wiselogel Diamond Quality Author Diamond Author | 14 Articles Joined: July 5, 2015 United States How to Make Homemade Pizza Dough in 10 Steps By Pam Wiselogel | Submitted On August 28, 2016 Recommend Article Article Comments Print Article Expert Author Pam Wiselogel You're ready to make an amazing pizza in your wood-fired pizza oven, but need to have a pizza base for all the ingredients you're piling on top. There is nothing better than making homemade pizza dough and you will certainly taste the difference when compared to store-bought dough. Making pizza crust is usually one area that frustrates people, but it is the key element in creating a great pizza. If you think that making pizza dough is confusing and mysterious, we hope to give you the courage to roll up your sleeves and give it a try! While your first dough may not turn out exactly the way you want, you'll have fun learning and the investment will pay off for years to come! Making great pizza starts with great pizza dough. If you are new to making a pizza base and always wondered how to make pizza dough, here's a tried-and-true, basic homemade pizza dough recipe from Chicago Brick Oven: Ingredients 1-1/2 cups warm water (about 110°F to 115°F) 1 teaspoon sugar 1/4 ounce active dry yeast - this is necessary for your dough to rise 3-1/2 cups all-purpose flour 1/2 cup semolina flour or fine ground yellow cornmeal 1/3 cup olive oil and extra for coating the bowl 1 teaspoon salt Preparation Combine yeast, water and sugar in a mixing bowl and stir. Let sit until foamy on top. Add 1/2 cup flour, the semolina and 1/3 cup olive oil with the salt. Mix and continue working in the flour a 1/4 cup at a time until completed. Put the dough on a lightly floured work surface and knead until smooth and tacky. Prepare a large mixing bowl coated with olive oil and place the dough in it. Cover the bowl with wax paper or a wet towel. Place in a warm area and let double in size; this usually takes more than an hour. Knead the dough a little and separate into 2 equal portions. At this point, store in airtight bags; your dough is ready to use as directed in recipes. Note: You can freeze and store this dough up to four months. Before using, make sure to thaw the dough for several hours at room temperature or in the refrigerator. So, now that you have the basics, the best approach is to purchase fresh yeast, select good quality flour, and go for it! It won't take long before you are an expert of dough-making and producing awesome pizzas and breads. Pam Wiselogel enjoys making homemade wood fired pizzas with family and friends. Find more tips and recipes at the Pizza Life Blog or find her on Facebook. Article Source: http://EzineArticles.com/expert/Pam_Wiselogel/2150461 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 50 times Word count: 425 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Recipes Pam Wiselogel Email Address Subscribe We will never sell or rent your email address. Recipes Article Feed Recipes Article Feed Find More Articles Search Similar Articles How to Make Your Own Homemade Pizza Crust How to Make a Healthy Homemade Pizza How to Make Your Own Homemade Mayonnaise Recipe Perfect Pizzas With Homemade Sauce The Secret Recipes of Pizza Hut - Cheese Stuffed Crust Pizza How to Make an Easy Homemade Pizza Sauce How to Make and Freeze Homemade Apple Dumplings How to Make Your Own Homemade Spaghetti Sauce For Canning How to Make and Freeze Homemade Pierogies How to Make Great Tasting Homemade Salsa Recent Articles Herb Highlight: 3 Amazing Sage Recipes 5 Quick and Easy Snacks for Game Night 3 Easy Yogurt Dip Recipes to Try at Home How to Use Vinegar in Recipes One-Pan Pasta With Taco Seasoning: A Quick Fix Meal for Family Caregivers 3 Easy-To-Make Casserole Recipes The Whole Family Will Enjoy Sweet and Sour - Tamarind in the Kitchen and Beyond 3 Must-Try Chicken Recipes For Your Christmas Menu The Best Bratwurst Sausage Recipe Organic Cinnamon - More Than a Nice Spice 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

BAKED HAM STEAK WITH PINEAPPLE

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Diane Watkins Basic PLUS Author | 79 Articles Joined: June 13, 2006 United States An Easy, Quick Recipe - Baked Ham Steak With Pineapple By Diane Watkins | Submitted On March 05, 2007 Recommend Article Article Comments Print Article Are you often rushed in the evenings? Finding it hard to get dinner on the table and still have time for the important things in life? A few easy quick recipes, combined with a little planning will make cooking dinner a pleasure again. Look for recipes that are simple --with minimum preparation, then let your oven or slow cooker do the work. This recipe features an easy preparation, then cooks quickly in only 20 minutes in the oven while you fix a salad and warm some dinner rolls. Baked Ham Steak with Pineapple is an old favorite that can easily and quickly solve tonight's dinner crisis. You will find these pre-sliced ham steaks vacuum packed in the meat department of your grocery. Sizes range from 1 to 2 pounds. This recipe calls for 1 1/2 pound, but choose a steak that will serve your family. If it is much smaller, then cook for a little less time. This serves 4 generously. Baked Ham Steak with Pineapple 1 1/2 pound ham steak 1 can pineapple rings brown sugar cinnamon 1. Preheat the oven to 375 degrees F. 2. Trim off or slice through the fat on the edge of the ham in several places to prevent curling in the pan. 3. Place the ham steak in a shallow ovenproof pan and place the pineapple slices on top. Pour the pineapple juice over all. 4. Place the ham steak in the oven and bake for 20 minutes (uncovered). 5. After 20 minutes, remove the pan from the oven and turn the oven up to broil. 6. Baste the ham with the pan juices. Sprinkle a little brown sugar over the pineapple slices and dust with cinnamon. 7. Return to oven and broil for 3 to 5 minutes or until the pineapple is lightly browned. Serve each ham steak with a pineapple slice. Serve with a tossed salad and dinner rolls for an easy quick dinner recipe solution. I hope that this menu will find its way onto your table soon. Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. Do you need more quick and easy dinner recipes complete with menu suggestions and shopping lists? Visit [http://easysoutherncooking.com/easy-dinner-recipe.html] for recipes, cooking tips, and more. Article Source: http://EzineArticles.com/expert/Diane_Watkins/37373 0 Comments | Leave a Comment Did you find this article helpful? Happy Face4 Sad Face6 Viewed 40,218 times Word count: 340 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Diane Watkins 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 Quick Easy Dinner Recipes - Mexican Style! Even Recipe For Pulled Pork Can Be Quick Easy Dinner Recipes A Quick Easy Dinner Recipe Concert in the Park - Easy Dinner Recipes and Dinner Ideas For Family Fun Easy Dinner Recipes and Dinner Ideas For Family Fun - Go Geocaching Backyard Camp Out - Easy Dinner Recipes and Dinner Ideas For Family Fun Quick Easy Dinner Recipes - Garden Meatloaf and Low Fat Mashed Potatoes Let's Go Fly a Kite - Easy Dinner Recipes and Dinner Ideas For Family Fun Quick Healthy Dinner Recipes - Enjoy Summer With This Quick Salad Packed With Nutrients and Taste Nascar Tailgating - Easy Dinner Recipes and Dinner Ideas For Family Fun Recent Articles 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

POLISH SAUSAGE AND CABBAGE

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Natasha Carmon Platinum Quality Author Platinum Author | 102 Articles Joined: February 28, 2013 United States Cabbage and Polish Sausage By Natasha Carmon | Submitted On October 02, 2013 Recommend Article Article Comments Print Article I learned all I know about cooking from my grandmother. I wouldn't say I'm the best cook, but we aren't starving over here. She could make anything look good and taste good except for liver and onions. Not that it wasn't she couldn't fix it but because liver is just nasty. I don't care what you do to it or how much gravy is on it; it is an item that's hard to cover up the taste. Yuck! I have not once made liver, onions, and gravy. Anyway I am swaying from the subject. My grandmother is genius for putting a meal together out of whatever we had in the refrigerator or the pantry, and I believe it's a trait I learned from her. Here is a cabbage recipe I would like to share that I learned from watching her. I have several ways I prepare cabbage, and it's a very versatile side dish or you can add meat to it to make it an entrée. This recipe is how I fix it for when I want it as a main course. It is best served with hot water cornbread. Ingredients 1 head cabbage 2 Tbsp butter 1 large potato or 2 small ones Half an onion 1 lb package smoked sausage (turkey sausage optional) A sprinkle of red pepper Salt and pepper to taste Take the head of cabbage and cut into quarters. I sometimes remove the outer layer of the cabbage if the edges are turning brown. Remove the hard-core of the cabbage and cut the quartered pieces into smaller pieces. Wash in a colander and add to pot. Add about ¼ cup of water to the pot. You don't want to cover the cabbage in water because cabbage makes its own water. Peel the potato and dice the potato to add to the pot. Dice the onion and add with the cabbage ingredients. Slice up the polish sausage into 1 inch pieces or smaller slices if you have small children and add to pot. Put in 2 heaping Tbsp of butter and salt and pepper the ingredients. Add in a touch of red pepper or more depending on how much heat you like in your food. I usually do a couple of shakes of red pepper to the pot to give it a little quick. Cover and quick for about 30 minutes or until cabbage is tender. I usually serve this with hot buttered cornbread. Article Source: http://EzineArticles.com/expert/Natasha_Carmon/1507931 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 45 times Word count: 408 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Natasha Carmon 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 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

7 Healthy recipes for kids

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Anurup A Expert Author | 13 Articles Joined: September 28, 2015 India 7 Interesting Healthy Recipes for Kids By Anurup A | Submitted On October 31, 2015 Recommend Article Article Comments Print Article Expert Author Anurup A Imagine it is between 3 to 4 pm, your child is back from school and the many extra-curricular activities and is hungry. While you do want to keep them satiated until dinner, stop and think for a minute before you grab that conveniently packaged snack off the counter. Do you really want to give your child a snack of artificial food with additives? Certainly not! Would it not be great if you could find some quick and interesting recipes to make for your kids, while resting assured that you are giving them something they enjoy eating and yet, nutritious? The simple solution is - incorporate almonds! These nuts are not only a great snack option but are also convenient and deliver a host of nutrients like vitamin E, riboflavin, fibre, protein and many others. In other words, almonds are a healthy alternative for a variety of unwholesome snacks, readily available. In addition, since these nuts are tasty and crunchy, they can also satisfy your child's sensory cravings. Here are some super yummy yet nutritious recipes that you could try out for your kids: Badam Custard Custard has always been a favourite with the tiny humans. With addition of almonds, you can add this to the list of wholesome snack recipes for kids! Serves 2 Preparation Time: 20mins Cooking time: 15mins Ingredients Almonds (roasted) - 200gms Milk -500ml Sugar -100gms Egg yolk - 6no Vanilla essence - 3ml Corn flour - 25gms Method Blanch almonds and make a smooth paste, keep aside. Mix egg yolk and corn flour in a bowl, keep aside. Boil sugar and milk. Then, add some warm milk to the egg yolks and whisk, keep aside. Keep milk at simmer, add the tempered yolk mixture and cook for 5 mins. Keep stirring and pour the almond paste and set in a fridge. Serve cold. Nutrient Analysis Calories 2530 Protein 76.8 gms Total fat 174.7 gms Saturated 28.6 gms Monounsaturated 81.2 gms Polyunsaturated 29.3 gms Carbohydrates 163 gms Fibre 21.4 gms Cholesterol 1674 mg Sodium 138.2 mg Calcium 1216 mg Magnesium 805.4 mg Potassium 2255 mg Vitamin E 53.1 mg Almond Cookies This quick and easy recipe not only gives you delicious cookies but will also leave your kids asking for more. Serves 2 Preparation Time: 20mins Cooking time: 15mins Ingredients Flour - 1kg Baking powder - 1/2 tsp Lemon zest -2 tblspn Salt - a pinch Butter (unsalted)-700 gms Powdered sugar - 300 gms Almonds (finely crushed) - 200gms Method Mix cream, butter and icing sugar thoroughly. Fold in all the dry ingredients. Shape it in small balls and roll it in crushed almonds. On a greased baking tray, bake the cookies at 170 degree Celsius for 20mins. Serve. Nutrient Analysis Calories 11093 Protein 151.6 gms Total fat 693.8 gms Saturated 252.2 gms Monounsaturated 179.7 gms Polyunsaturated 44.7 gms Carbohydrates 1060 gms Fibre 24 gms Cholesterol 756 mg Sodium 822 mg Calcium 690 mg Magnesium 1286 mg Potassium 2700 mg Vitamin E 49.8 mg Badam Elaichi Shake This is one of the easy recipes to make which gives you a whole of lot of goodness from ingredients like elaichi, badam, honey and cardamom. Serves 2 Preparation Time: 10mins Cooking time: 15mins Ingredients Milk - 3 cups Almonds (peeled and chopped) - 1/2 cup Honey - 1tbl spn Cardamom powder - 1/2 tsp Saffron - 5 strands. Vanilla ice cream - 2 scoops (optional) Method Mix all the ingredients and blend in a blender. Froth it up and serve chilled, garnished with almond flakes. Nutrient Analysis Calories 1216 Protein 38.8 gms Total fat 82.8 gms Saturated 22.7 gms Monounsaturated 35.6 gms Polyunsaturated 7.5 gms Carbohydrates 78.1 gms Fibre 1.25 gms Cholesterol 108.4 mg Sodium 317 mg Calcium 1062 mg Magnesium 355.9 mg Potassium 1447 mg Vitamin E 13.1 mg Paneer Badam Ka Cheela This Indian recipe, that pretty much every Indian household is familiar with, can be a great snack recipe for kids for mid-meal munching. Serves 4 Preparation Time: 10mins Cooking time: 20mins Ingredients Besan - 2cups Baking powder - 1/4thtsp Salt - ½ tsp Ajwain - 1/4thtsp Red chilli powder - ½ tsp Oil - 3 tblspn For the stuffing Paneer (mashed) - ½ cup Badam (chopped) - 1/4th cup Jeera roasted - 1 tsp Salt - ½ tsp Green chilly chop - 1 no Ginger chop - 2 tsp Green coriander chop - 1 tblspn Method Make a thick batter using besan, salt, ajwain, red chilli powder, baking powder and water. Keep aside. Mix together all the ingredients nicely for the stuffing. Heat a non stick pan and drizzle a little oil. Pour a little batter and spread around thinly. Allow to cook on one side and then gently turn it. Flash cook on this side and turn immediately. Now spoon out the stuffing and place in the centre horizontally. Fold the cheela like a dosa or a cigar. Remove and serve hot. Nutrient Analysis Calories 1966 Protein 83.9gms Total fat 99.5gms Saturated 3.7gms Monounsaturated 13.7gms Polyunsaturated 10.9gms Carbohydrates 184.2gms Fibre 6.7gms Cholesterol 4.2 Sodium 263.4 mg Calcium 410 mg Magnesium 462.9 mg Potassium 2470 mg Vitamin E 8.6 mg Toasted Almonds and Tomato Uttapam Pizza A western twist to a popular south Indian recipe can be all the excitement your kids can ask for, pre or post their play time. Serves: 1 person Preparation time: 8 - 10 minutes Cooking time: 12 - 15 minutes Ingredients: Uttapam batter - 75 ml Almonds cut into half(unpeeled) - 15 g Tomato deseeded and chopped - 10 g Chopped onion - 10 g Chopped ginger - 2 g Chopped coriander - 2 g Pizza sauce - 5 g Parmesan cheese grated - 3 g Salt - to taste Refined oil - 5 ml Method Pour the uttapam batter in the centre of a heated non-stick pan. Sprinkle chopped tomato, onion, ginger and coriander, evenly on top. Turn the uttapam upside down to cook it from top for about a minute. Then, turn it back and spread the pizza sauce. Add almond halves and turn it over, once again. Then, remove from the pan and sprinkle grated parmesan on it. Cut it into 4 pieces like a pizza. Serve hot. Nutrient Analysis Calories 393 Protein 12 g Total fat 14.7 g Saturated 1.6 g Monounsaturated 6.2 g Polyunsaturated 5.1 g Carbohydrates 56.5 g Fibre 0.5 g Cholesterol 0 mg Sodium 967 mg Calcium 76 mg Magnesium 63 mg Potassium 252 mg Vitamin E 3.9 mg Badam ki Kheer This popular desert accompanies most Indian food preparations at home during festivals. However, since it is prepared so rarely, kids love it so much more. Do not hesitate to make your kids happy every now and then by whipping up some kheeron regular days. Serves 4 Preparation Time: 10mins Cooking time: 20mins Ingredients Desi ghee - 2 tblspn Almonds - 1 cup Green cardamom powder - 1/2 tsp Rice - 3 tblspn Milk - 1lt Raisins - 1/2 cup Sugar - 150 gms Almond slivers - 1 & 1/2tblspn Method Soak rice for half hour. Soak raisins in water for 15 minutes. Blanch the almonds, remove skin and grind to a paste adding little water. Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 minute. Add milk and bring it to a boil. Lower the heat and add rice. Cook for 15 minutes or till the rice overcooks and thickens the kheer. Add sugar and raisins. Garnish with almond slivers. Nutrient Analysis Calories 3000 Protein 70.6 gms Total fat 169.4 gms Saturated 34 gms Monounsaturated 52.3 gms Polyunsaturated 16.7 gms Carbohydrates 298.7 gms Fiber 3.5 gms Cholesterol 99 mg Sodium 173.3 mg Calcium 1748 mg Magnesium 778.9 mg Potassium 2847 mg Vitamin E 31.9 mg Almond and Soya Milk Smoothie A healthy recipe to serve your kids, anytime of the day, a glass of this smoothie can give them the goodness of soya milk and almonds which can provide essential nutrients such protein, calcium and many vitamins and minerals. Serves: 4 Preparation time: 15 minutes Cooking time: no cooking time Ingredients: Almond Flakes - 100 g Soya Milk - 750 ml Honey - 150 g Whole almonds - 350 g Banana - 200 g Method: In a mixer jar, take whole almonds without skin add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes. Tip: Add a berry flavour as per availability to enhance flavour. Nutrient Analysis Calories 3588 Protein 122 g Total fat 240.6g Saturated 17.4 g Monounsaturated 144 g Polyunsaturated 56.6 g Carbohydrates 267.6 g Fibre 40.8 g Cholesterol 0 mg Sodium 440.7 mg Calcium 2154 mg Magnesium 1407.6 mg Potassium 4351 mg Vitamin E 118.5 mg The author loves to talk about healthy food and how balanced diet can help live a fuller life. Also, the benefits of almonds can not be neglected in our daily diet. A list of easy to make healthy recipes are also uploaded regularly. http://www.almonds.in Article Source: http://EzineArticles.com/expert/Anurup_A/2189162 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 140 times Word count: 1,520 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Anurup A 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 Vegetarian Recipes For Meat Eaters - 2 Simple Recipes For A Green Meal International Easy Delicious Vegetarian Recipes 5 Easy Recipes For Vegetarians Easy Snack Recipes for 200 Calories or Less Healthy Recipe Ideas: Creamy Green Dip and Fresh Veggies Vegetarian Vegan Recipes - Easy & Healthy Standby Recipes For Your Vegan Kitchen Easy Vegan Recipes For Vegetable Side Dishes on Saint Patrick's Day Easy Vegetarian Recipes - Fast, Delicious & Easy! Easy Party Appetizers Recipe: How To Make Fancy Cucumber Sandwiches Your Vegan Breakfast - Easy Ideas and Recipes To Kick-Start Your Morning! Recent Articles 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 3 Kale Salad Recipes Healthy Eaters Will Enjoy Benefits Of Trying Out Vegetarian Recipes Butter Mushroom Masala The Vegetarian's Survival Guide to Christmas 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 BUTTER MUSHROOM MASALA

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Kumar Manvendra Basic PLUS Author | 11 Articles Joined: May 15, 2008 India Butter Mushroom Masala By Kumar Manvendra | Submitted On March 10, 2016 Recommend Article Article Comments Print Article Expert Author Kumar Manvendra Yesterday evening when I reached home from office, my wife was busy with my 4 year son's daily activities and study. As I had bought some fresh mushrooms and I had nothing else to do, I thought to revisit a recipe which I had seen one of my uncles prepare many years back. By the time the activities and study was over for both of them, I was ready with the recipe and was very delighted to see that not only my wife but my son also enjoyed the Butter Mushroom Masala very much and took several portions himself. So I thought, why not to share this recipe with all of you. INGREDIENTS: 1. Fresh mushrooms - 200 grams - qudra - sliced (sliced into 4 equal parts) 2. Onion - 2 medium, Finely chopped 3. Ginger + Garlic paste - 1 teaspoon (use fresh, not processed) 4. Kaju - 8 - 10 5. Tomatoes - 2 big 6. Green cardamom - 2 - 3 7. Cinnamon stick - 1 inch 8. Cloves - 3 - 4 9. Bay leaf (Tej patta) - 1 9. Cumin - 1 teaspoon 10. Turmeric powder - 1 teaspoon 11. Coriander powder - 1 teaspoon 12. Red chilli powder - 1 teaspoon 13. Garam Masala powder - 1 teaspoon 14. Refined oil - 1 tablespoon 15. Butter - a generous chunk of it or if it is melted use 2 - 3 tablespoon. 16. Salt - as per taste. 17. Rock salt, Green chilli and Cilantro (Green coriander leaves) for garnishing PREPARATION: 1. First, take sufficient water in a saucepan and boil kaju and tomato for 20 minutes. 2. Once both are boiled, strain out tomato, peel it and cut in small chunks and along with Kaju and some water, make paste in a mixer and keep aside. 3. In the meanwhile, heat a thick bottom kadhai or deep pan and add the oil. Once the oil is hot, add butter to it. 4. At full heat, add bay leaf, cumin, green cardamom, cinnamon stick and cloves to the butter oil mix and then turn the flame to medium. 5. After 30 second, add finely chopped onion and saute well till it tuns golden color. Add ginger - garlic paste to it during saute. 6. Add some salt and then add sliced mushroom and mix well. Cook it at medium - high flame for 4 minutes, keep stirring regularly else it may burn. 7. Add turmeric, coriander, red chilli powder and garam masala powder and cook well while continuously stirring the mix for 3 minutes cautiously so that powdered masala does not burn. 8. Now add tomato - kaju mix and mix well at medium heat for 2 - 3 minutes. 9. Add required quantity of water for desired consistency. Mix well, top up with salt as per taste, cover it and let it boil for 5 - 7 minutes. Add more water if required. 10. Once it is done, take out in a deep serving bowl while hot. 11. Garnish with quarter inch thick sliced green chilli and cilantro leaves. Sprinkle some rock salt. Serve as side dish. Article Source: http://EzineArticles.com/expert/Kumar_Manvendra/36394 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 84 times Word count: 524 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Kumar Manvendra 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 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 3 Kale Salad Recipes Healthy Eaters Will Enjoy Benefits Of Trying Out Vegetarian Recipes The Vegetarian's Survival Guide to Christmas Tasty Ideas for the Vegetarian Lunch Box 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

BEEF STROGANOFF

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Diane Watkins Basic PLUS Author | 79 Articles Joined: June 13, 2006 United States An Easy Quick Recipe For Dinner Tonight - Beef Stroganoff By Diane Watkins | Submitted On March 25, 2007 Recommend Article Article Comments Print Article It seems that when its time to cook dinner, easy quick recipe ideas are hard to find. The secret to getting dinner on the table fast is planning ahead and keeping an arsenal of easy quick recipe ideas for those busy days. This easy quick recipe features a beef stroganoff that can be on the table in less than 20 minutes. Start the noodles first, because they take the longer to cook than this Stroganoff. You want to use a tender piece of beef, cut across the grain to make sure the meat is tender. You could also use a pound of ground beef instead of the minute steaks. Just brown the beef, then finish this easy quick recipe as directed. Sour cream is traditional in this dish, but yogurt offers a lower fat option. The flavor will be a little tangy, but delicious. You could also use a fat free sour cream. Be sure to only warm the sauce after the sour cream or yogurt is added, boiling will separate the cream and the texture of the sauce will not be rich and creamy as it should be. This easy quick dinner recipe is perfect on a busy night. Serve with hot buttered noodles and perhaps a salad or green vegetable. Quick Beef Stroganoff 3 minute steaks, cut into 1/2 inch strips 2 Tablespoons oil 1 onion, sliced 1 clove garlic, crushed (optional) 1 can cream of mushroom soup 1 cup sour cream or plain yogurt 3 ounce can of mushrooms 2 Tablespoons catsup 2 teaspoons Worcestershire sauce Brown the steak strips in the oil. Add the onion and garlic. Stir fry for 5 minutes until onion is translucent. Combine remaining ingredients, add to meat. Heat on low temperature until flavors blend. (Do not boil.) Serve this easy quick Beef Stroganoff over buttered noodles. Do you need more quick and easy dinner recipes complete with menu suggestions and shopping lists? Join our newsletter list for more quick dinner recipe ideas like this one. Easy Quick Recipe Ideas at Easy Southern Cooking [http://www.easysoutherncooking.com/easy-quick.html] Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. Easy Southern Cooking [http://www.easysoutherncooking.com] Article Source: http://EzineArticles.com/expert/Diane_Watkins/37373 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 3,146 times Word count: 306 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Diane Watkins 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 An Easy Dinner Recipe, Meatball Stroganoff Beef Stroganoff - A Delicious Dish With an Interesting History 3 Easy Recipes for Ground Beef Easy Dinner Recipes for the Family Low-Carb Beef Stroganoff Ground Beef Stroganoff: Quick And Delicious! What's For Dinner? 30-Minute Menus For 2010 - 27th Edition Leftovers - How to Recycle Dinner Crock Pot Meals - Save Money and Time With Easy and Healthful Slow Cooker Meals What's For Dinner? 30-Minute Menus for 2010 - 44th Edition Recent Articles 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

STEAK DIANE

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Kathi Dameron Expert Author | 56 Articles Joined: August 10, 2006 United States How To Make Flaming Steak Diane By Kathi Dameron | Submitted On February 28, 2007 Recommend Article Article Comments Print Article Expert Author Kathi Dameron "Opa!" the crowd roared as flames danced over the food. Imagine good friends, fabulous food and entertainment that magically transport you to a foreign land. I had always assumed that saganaki, the flaming cheese appetizer that was dramatically doused with brandy and set afire in a show-stopping spectacular tableside display, originated in Greece. However, while vacationing in Greece in the 1980s, I learned that Saganaki didn't originate in Greece at all. Rather, saganaki is claimed to have originated in my hometown. Dining in the restaurants of Chicago's Greek town during my younger years left a searing impression on my fondness for theatrics in food and entertainment. As spring approaches, my imagination is ignited by visions of flaming entrees lighting up serene, moonlit dinners under the swaying canopy of backyard trees. With or without the reflecting ripples from a backyard swimming pool, a Tallahassee spring garden setting is perfect for staging a dazzling evening. Reaching into my culinary archives, I plucked an old favorite flaming recipe that I used to prepare often for special dinners. For a unique spring supper, the ease and elegance of Steak Diane delivers the sizzle and romance that will leave your guests singing complimentary "oohs" and "aahs" to you. Steak Diane is fine vintage cuisine fare. I'm not exactly sure when this dish originated. My research suggested that it was an American invention of the late 1950s and early 1960s, when the French-inspired menus of Julia Child and the Kennedy White House were contributing a rich and saucy consciousness to our nation's culinary landscape. Before and during that same time, many of the nation's finest restaurants were well-known for presenting food with flamboyant staging. Executive Chef Michael Lomonaco of New York's fabled "21" restaurant painted an appetizing description of the Steak Diane entree and glamorous era in the "21" Cookbook. Lomonaco writes, "At '21,' Steak Diane is traditionally prepared tableside by the captains or Maitre Walter Weiss. The beef sizzling in a large copper pan with brandy flaming and sauce bubbling makes a wonderful show reminiscent of the days when Humphrey Bogart and friends would bound in at midnight following the newest opening on Broadway." But you don't need to travel to New York, Chicago or Athens, Greece! You can create a fabulous flaming Steak Diane right at home. If you are uncomfortable with igniting the food, the dish is equally delicious without the dramatic flame. Serve with a classic Caesar salad, rustic bruschetta, vintage aged red wine, a rapturous dessert and a dash of artistic expression for a timeless and great-tasting dinner with or without the pyrotechnics. Flaming Steak Diane Beef tenderloin medallions, 1 per person pounded to 1-inch thin 1 Tbsp. butter Sea salt, to taste Fresh ground black pepper, to taste Greek seasoning blend, to taste 1 cup fresh mushrooms, sliced Garlic, to taste Shallots, to taste Lemon juice, to taste 1 cup cognac or brandy 2 Tbsp. sherry 2 tsp. Dijon mustard 1 cup reduced beef or veal stock 1 cup cream 2 Tbsp. green onions, chopped 1 tsp. each parsley and chives 1. Melt butter in a heavy skillet over medium heat. 2. Season beef with sea salt, pepper and Greek seasoning. 3. Add 2 steaks at a time and sear no more than two minutes per side. 4. Transfer steaks to a heated platter in the oven. Repeat steps 1 to 4 for additional steaks. Meanwhile, saute mushrooms, garlic and shallots for about 2 minutes in butter, a dash of favorite seasonings and a squeeze of lemon. Lower the heat, take the pan off of the stove and add cognac or brandy. Return pan to the burner and cook over low heat. Add sherry and Dijon mustard. Add beef or veal stock and cook for another minute. Add cream and bring to a near boil. Remove from heat and add chopped green onions, parsley and chives. Sauce the beef medallions. If you are comfortable flaming food, it can be done in the kitchen or tableside. Cautiously tilt the pan with the sauce and steak, pour a bit more brandy into the front edge of the pan, and light with a match. (c) Kathi Dameron, Kathi Dameron and Associates This article from the "Entertaining with Kathi" newspaper column originally appeared on February 28,2007. Kathi Dameron is a former caterer and special event designer. She is a food columnist who writes a regular newspaper column "Entertaining With Kathi", teaches occasional cooking classes, owns Kathi Dameron and Associates ~ A Writing and Blogging Boutique, is a free-lance writer and is writing her first cookbook. She can be reached at askkathidameron@aol.com or visit [http://www.kathidameron.com] Article Source: http://EzineArticles.com/expert/Kathi_Dameron/11984 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 5,323 times Word count: 714 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Kathi Dameron 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 Side Dishes For Steak Recipes Widely Appreciated Steaks Recipes Gourmet Mushroom Recipes - Healthy Dishes for the Whole Family Mexican Food Inspired Crock Pot Recipes Filet Mignon - The Gourmet Steak South of the Border Food - Mexican Steak and Beans Caribbean Recipes The Role of Pork in Authentic Mexican Food Recipes Antoine's Recipe A Culinary 'Scoop' - Steak Robespierre Get Creative With Taco Recipes Recent Articles 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

LOW CALORIE BUFFALO CHICKEN

Home » Food and Drink » Low Calorie Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Gregory L Gomez Diamond Quality Author Diamond Author | 318 Articles Joined: September 28, 2011 United States Meal of the Week 36 With Leftover Idea By Gregory L Gomez | Submitted On January 20, 2016 Recommend Article Article Comments Print Article Expert Author Gregory L Gomez Meal of the Week: Buffalo Chicken Sandwiches Leftover Meal Idea: Buffalo Chicken Salad If you are a fan of buffalo chicken and want to be able to prepare this dish at home in a healthy manner, follow the recipe below and you'll have your family eating this delicious dish in no time. It takes very few ingredients to make this dish, and once you see the process you'll be able to tweak the meal to your liking. For the leftover meal idea, what can be better than a great tasting buffalo chicken salad that needs no dressing? You'll really enjoy this meal for lunch the following day when you're at work so give it a try and let us know what you think. Equipment Needed - large stove pan - wooden spoon - sharp knife - cutting board - colander Prep Time - 5 minutes Cooking Time - 20 minutes Ingredients (4-6 servings) - 2-3 pounds boneless chicken breasts - 1 bottle Franks Buffalo Sauce - 1 small onion - 2 carrots - 2 celery sticks - 3 tbsp Worcestershire sauce - 1 8oz. can tomato sauce - olive oil (cooking oil) - Hawaiian Rolls (or hamburger buns) - 1 can mandarin oranges - 1 can pineapple chunks - salt, and pepper For Buffalo Chicken Salads - Salad greens you prefer - Parmesan cheese (optional) Directions 1. Open up the package of chicken and rinse each piece under cold water in your sink. With a knife, carefully cut the chicken into small thin strips one at a time. 2. Rinse off the celery and carrot sticks and using a sharp knife cut into small pieces no longer than a half inch. You can omit this step if you decide you do not want to add carrots and celery to your buffalo chicken mixture. 3. Peel the onion and again dice until you have 1/4 cup worth. 4. In a pan on medium heat add 3 tablespoons of olive oil (or other cooking oil you have) and the diced onions, carrots and celery. Stir frequently for 3-5 minutes until onions turn a bit transparent. 5. Add the pieces of chicken directly to the pan and allow to cook for a few minutes on each side. While the chicken is browning, use the wooden spoon to cut the pieces even smaller. Total cooking time should be about 12-15 minutes. 6. In a mixing bowl, add the tomato sauce, entire bottle of Frank's buffalo hot sauce, and Worcestershire sauce. Stir well. 7. After chicken cooking time is finished carefully pour entire pot into a colander over the sink to help remove any liquid from the mixture. Then put the chicken back into the same pan. After that is done pour the buffalo sauce directly into the chicken and mix well. 8. Turn stove back on to medium low and stir to mix well. Allow to cook for about 5-7 minutes to let sauce soak into the chicken. Leftover Idea: Buffalo Chicken Salad Here is a great travel lunch to take with you to work that will be healthy and filling. The only additional items you'll need is your preferred type of lettuce/greens and Parmesan cheese (along with plastic travel containers). Simply wash and cut the amount of lettuce you want to have for your salad, add a few sprinkles of Parmesan cheese and place into a plastic container if you are planning to enjoy this salad the following day. Then use a separate container for the buffalo chicken ensuring you have a nice amount of sauce to go with that. It helps keep the lettuce crisp if you keep the chicken separate until you are ready to eat. Gregory L. Gomez, a LAUSD teacher who's also on journey to develop a healthy life in an effort to lose weight and get in shape. Follow his progress on http://HealthyChoicesInLife.com as he strives to lose nearly 100 pounds by eating healthy and maintaining a consistent exercise routine. Get a FREE monthly Healthy Choices Newsletter along with a Healthy Eating eBook just for stopping by at http://healthychoicesinlife.com/healthy-eating. Article Source: http://EzineArticles.com/expert/Gregory_L_Gomez/1195268 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 14 times Word count: 617 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Low-Calorie Gregory L Gomez Email Address Subscribe We will never sell or rent your email address. 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Advantages of Adding Foxtail Millet in the Regular Diet Jowar Flour - A Guide to Its Uses and Health Benefits How Can Sunflower Oil Be Cholesterol Free? 10 Advantages of Flaxseed Pumpkin Soup With a Pang of Robust Vitamins and Flavor-Enlightening Solutions for Soup Creations Explore the Many Wonders of This Ancient Gem Called Flax Seeds 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

CRAB MEAT RISOTTO

Home » Food and Drink » Crockpot Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search M A Katende Expert Author | 1 Article Joined: May 25, 2009 Italy How to Cook Crab Meat Risotto (Risotto Alla Polpa Di Granchio) By M A Katende | Submitted On March 21, 2014 Recommend Article Article Comments Print Article Expert Author M A Katende Preparation: 10 mins Cooking: 22-25 mins Difficulty: Medium This risotto recipe belongs to the family of the seafood risottos and it is an interesting one because it shows how to make a fantastic dish with very few ingredients. People usually think that to make a good seafood risotto you need to have lots of different fish varieties; this is not true! Technically speaking you can make a wonderful seafood risotto using only good fish stock. Italian fishermen of the past (early 20th century) always used to sell the good fish to the restaurants (or to the wealthy families) and kept the leftovers for themselves. When I say leftovers, it could be a couple of monkfish heads, some tiny flat fish that would never find a place on the fish counter or some little bony fish caught in the net. Well, the rule of thumb was never waste anything and with all these leftovers fishermen (or poor families) were used to making a fantastic stock, which thereafter was used to flavour the risotto. Here, I am presenting a recipe from the North East of Italy, which was quite common amongst people living on the North Adriatic sea coast (around Venice and Romagna region). Speaking about North East means also that the rice variety changes and instead of using the usual all rounders "Carnaroli" and "Aborio" rice varieties, this time we use the "Vialone nano" variety, which is perfect for this dish because this rice variety absorb more stock than the Carnaroli (or Arborio), hence, if the fish stock is good, the rice will be packed with flavour. I have decided to add some crab meat at the end, just to give you an idea about how to combine flavours, but believe me when I say it is not necessary; all you need here is a very good fish stock! SERVES 4 Ingredients (Metric & Imperial measurements): 350-400 g (12-14 oz) Vialone nano rice 170 g (6 oz) Shredded crab meat 75 ml (3 fl oz) Extra virgin olive oil 1 Clove of garlic 1 Small onion (finely chopped) 100 ml (3 1/2 fl oz) White wine 100 ml (4 fl oz) Tomato passata 1 Litre (1 3/4 pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy) 2.5 ml (1/2 tsp) Cracked black pepper Salt for seasoning A small handful of flat leaf parsley (finely chopped) Ingredients (U.S. measurements): 12-14 ounces Vialone nano rice 6 ounces Shredded crab meat 5 tablespoons Extra virgin olive oil 1 Clove of garlic 1 Small onion (finely chopped) 6 tablespoons (3/8 cup) White wine 6 tablespoons (3/8 cup) Tomato passata 4 1/4 cups of hot fish stock - 2 stock cubes - (I have to say that you often need more than 4 1/4 cups so have some extra stock handy) 1/2 teaspoon Cracked black pepper Salt for seasoning A small handful of flat leaf parsley (finely chopped) Directions: First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker. Next, crab meat is usually preserved in brine. Put the crab meat into a small sieve and press the meat down with a spoon so that the brine goes through the sieve. Discard the brine and set the crab meat aside. Put the olive oil in a large pan. Heat the oil and then add the garlic. Sweat the garlic over a gentle heat until it becomes golden in colour. When the garlic becomes golden, quickly remove it from the pan and discard it. Next, add the onion and sweat over a medium heat for about 3-5 minutes or until it is soft. Add the rice. Stir until the rice is completely coated with oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two. Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes). Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at the time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently). Now, immediately after the first couple of ladlefuls of stock, add the tomato passata and stir. This is the colour you should get after the tomato passata is evenly distributed. Meanwhile you keep going, adding stock as required and stirring (gently). The graph shows the rice after about 10 minutes cooking. At this stage, check the seasoning and add the salt accordingly. Also, add the black pepper. After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the crab meat. So, add the crab meat into the pan. Stir to evenly distribute the crab meat. From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan. In these last minutes, just because we are dealing with the Vialone nano rice variety, keep the risotto slightly wetter than usual, I would say more loose (when using Carnaroli or Arborio rice, I usually suggest adding stock gradually in the last minutes of cooking in order to avoid the risotto becoming too watery - see this specific comment in the other risotto recipes). When the rice is perfectly cooked "al dente", add the parsley. Stir for a few seconds and serve (if you compare this recipe with the other risotto recipes in the website, you will notice that I am not using Parmesan cheese or butter here). Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little. Buon appetito from [http://youritalianrecipes.com/] If you have enjoyed this article, you can find more at [http://youritalianrecipes.com/] Article Source: http://EzineArticles.com/expert/M_A_Katende/336460 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 58 times Word count: 1,118 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Crockpot-Recipes M A Katende Email Address Subscribe We will never sell or rent your email address. Crockpot Recipes Article Feed Crockpot Recipes Article Feed Find More Articles Search Recent Articles Hearty Crockpot Recipes for the Healthy Eater Healthy Meal of the Week 35 With Healthy Leftover Idea Healthy Meal of the Week 34 With Leftover Idea Herbs and Spices: 3 Healthy Slow Cooker Recipes for Beginners Healthy Meal of the Week 31 With Healthy Leftover Idea 3 Drool-Worthy Herbs and Spices Crockpot Recipes to Try Learn Ways To Save Money By Using A Crock Pot 3 Fuss-Free Slow Cooker Recipes Using Herbs and Spices Using Your Slow Cooker to Bake The Best Turkey (or Chicken) Soup Recipe - In 4 Simple Steps 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

JAMBALAYA

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Jennifer K Chow Platinum Quality Author Platinum Author | 20 Articles Joined: March 15, 2013 United States Stovetop Jambalaya By Jennifer K Chow | Submitted On November 12, 2013 Recommend Article Article Comments Print Article Jambalaya has so many components that preparing it may seem like a massive undertaking, but the recipe that comes with Uncle Ben's converted rice makes it look so easy: just combine all the ingredients together on the stovetop and simmer until done. Though I've gotten some great ideas from the backs of boxes, cans, and other packaged foods, I've learned to view such recipes with a skeptical eye. For instance, I had a couple doubts about the Uncle Ben's recipe. It calls for a single chicken breast and an entire pound of sausage; I thought that was too much sausage and not enough chicken. I also didn't think that simmering the onions and celery for 30 minutes would be enough to make them tender. Well, I was wrong about one of these things and right about the other. The first time I tried making this jambalaya, I used two chicken breasts and cut the amount of sausage in half. As I was eating, I kept wishing there was less chicken and more sausage, so it seems Uncle Ben's ratio of chicken to sausage was right on. However, the celery and onions turned out crunchy as expected; to prevent this outcome, saute the vegetables before everything is mixed together and simmered. The recipe below includes the changes I've made to this back-of-the-box recipe. If you think it's sacrilege to make a jambalaya without the Holy Trinity, then use just one stalk of celery and add a bell pepper, diced. Uncle Ben's suggests Cajun or andouille sausage; I sometimes use kielbasa. If you want a little more heat, substitute cayenne pepper or Cajun seasoning for the paprika. Ingredients: 2 tablespoons vegetable oil 1 onion, diced 3 stalks celery, sliced 2 cloves garlic, minced 1 pound sausage, sliced 1 1/2 cups converted rice 2 cups chicken broth 1 cup beef broth 2 tablespoons Worcestershire sauce 1 bay leaf 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 1 chicken breast, diced Directions: In a large skillet, heat the vegetable oil. Add the onions and celery, and saute until the onions are tender and translucent, about 10 minutes. Add the garlic, sausage, rice, chicken and beef broths, Worcestershire sauce, bay leaf, ground black pepper, and paprika. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Add the diced chicken, re-cover, and continue simmering for another 10 minutes, or until the chicken is cooked through and the liquid is absorbed. Remove bay leaf before serving. For more recipes, check out my website at http://howtomakemacncheese.weebly.com. Article Source: http://EzineArticles.com/expert/Jennifer_K_Chow/1516320 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 43 times Word count: 422 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Jennifer K Chow 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 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

3 VEG BURGER RECIPES THAT MEAT EATERS WILL LOVE

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search J Russell Hart Platinum Quality Author Platinum Author | 374 Articles Joined: October 5, 2008 Australia 3 Delicious Veggie Burger Recipes That Even the Most Dedicated Meat-Eater Will Love By J Russell Hart | Submitted On May 22, 2015 Recommend Article Article Comments Print Article Expert Author J Russell Hart Unless you were born a vegetarian, you have probably had a delicious hamburger or cheeseburger at some point in your life. Meat is one of the foods that vegans and vegetarians have a hard time ignoring, especially when they first adopt this healthy lifestyle. Don't worry, you can have your vegetarian lifestyle and eat burgers at the same time, when you enjoy the following 3 flavorful and satisfying veggie burger creations. 1 - Portobella Veggie Burger You are going to need cooked black beans, minced fresh broccoli, a red onion, 3 XL eggs, Panko bread crumbs, olive oil, your favorite seasoning, anchovie-free Worcestershire sauce, minced garlic and vegan grated Parmesan. Oh yeah, and portobella caps. Mash 1 cup of black beans in a large mixing bowl. Cube your portobello caps into small pieces. Add them to the mashed black beans, along with 1 more cup of black beans, your favorite seasoning, 1 cup of minced broccoli, 1/2 cup red onion and 2 tablespoons minced garlic. Mix well. Add 3 extra large eggs beaten, 3/4 cup vegan Parmesan cheese, and a little more than 1/2 cup of Panko bread crumbs. Mix gently. Over medium heat, add 2 tablespoons of olive oil to a nonstick pan. Wet your hands and form burgers from your mixture. Cook in oil for 3 to 5 minutes per side. 2 - Kickin' Chickpea Veggie Burger The kick here comes from hot and spicy sriracha sauce. Rinse, drain and mash 1 can of chickpeas in a large bowl. Add 1 grated zucchini, 1/2 red onion finely diced, 3 tablespoons finely chopped cilantro and 3 tablespoons red wine vinegar. Mix. Add 1 tablespoon of sriracha sauce, 2 tablespoons veggie peanut butter, 1 teaspoon cumin, 1 teaspoon garlic powder, 2 teaspoons black pepper, 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1 cup of your favorite quick oats. Mix thoroughly. Form into patties and cook on your barbecue grill until done. You cal also fry in a pan on your stove for 3 to 5 minutes each side. 3 - Super Simple 6 Ingredient Veggie Burgers Sometimes simple is the best. These healthy plant-based burgers were created by a vegetarian who was on the road in a hotel room. They require just 6 ingredients, including 15 ounces of rinsed and drained black beans, ketchup and mustard, garlic powder and onion powder. Add your favorite quick oats. Here we go! Preheat your oven or barbecue grill to around 400 degrees. Mash 2/3 of your can of beans. Add the remainder of beans, 1 tablespoon yellow mustard, 2 tablespoons ketchup and 1 teaspoon each garlic powder and onion powder. Mix well. Add and mix 1/3 cup instant oats, and then divide this mixture into 4 veggie burger patties. If grilling or baking, 7 minutes on each side is fine. Add your favorite whole-grain bun or bread, vegetarian condiments and toppings, and enjoy. Russell (Rusty) Hart is the founder of the Health, Fitness & Sport Club, a website devoted to the promotion of health, fitness and wellness. Should this subject matter be of interest you can visit the HF & S Club home site where you'll find over 1,300 quality posts with new posts being published daily. To quickly access those that are of interest you can select any of 20 Categories broken down by over 260 Sub-Categories for easy access. . Access this website by going to http://www.healthfitnessandsport.com Article Source: http://EzineArticles.com/expert/J_Russell_Hart/278755 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 137 times Word count: 489 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes J Russell Hart 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 Vegan Galla Pinto, Black Beans and Rice Recipe Garden of the Gods - Southwest Black Bean Burgers Vegetarian Black Bean Soup With Super Immunity Herbs and Spices Vegetarian Recipe Ideas: Garbanzo Burgers Or Chickpea Burgers Recipe Vegetarian Burger Recipes - Healthy Delicious Burgers Vegetarian Mexican Frittata Vegan Appetizers: Two Crowd-Pleasing Dips To Take To Your Next Potluck Party Vegetarian Minestrone Soup Recipe (A Vegan Recipe) Vegetarian Chili Recipes - Five Bean Vegetarian Chili Best Hamburger Recipe Ideas: Herbed Tofu Burgers Recent Articles 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 3 Kale Salad Recipes Healthy Eaters Will Enjoy Benefits Of Trying Out Vegetarian Recipes Butter Mushroom Masala The Vegetarian's Survival Guide to Christmas 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

3 BEEF BARBEQUE RECIPES

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 | 147 Articles Joined: May 27, 2009 Romania Beef Barbecue Blast: 3 Mouth-Watering Grilled Beef Recipes to Try By Adrian T. Cheng | Submitted On November 04, 2015 Recommend Article Article Comments Print Article Steak is one of the most popular grilled dishes and when it comes to meat, beef is a top favorite. This meat is an excellent source of B vitamins, protein and zinc. It is also flavorful and satisfying especially when cooked right. To achieve a perfectly-grilled beef dish, be sure to remove the meat from the refrigerator at least half an hour before cooking. Let it thaw, covered, at room temperature. Here are 3 mouth-watering grilled beef recipes you must try: Tropical Grilled Beef Kebobs What you need: 1/2 top sirloin, cut into 1/2-inch cubes 2 red bell peppers, sliced into 2-inch pieces 1 red onion, sliced into wedges 1 navel orange, peeled and sectioned 3/4 cup plain yogurt 1 1/2 cups fresh pineapple cubes 2 tablespoons brown sugar 2 tablespoons olive oil 1 tablespoon rum 1 tablespoon butter 2 teaspoons grated orange zest 1 teaspoon minced fresh ginger root 1/4 teaspoon cayenne pepper In a large re-sealable plastic bag, mix together beef cubes, yogurt, orange zest, ginger and cayenne pepper. Shake bag to coat meat, seal and refrigerate for at least 2 hours. Place orange and pineapple pieces in a large heavy duty aluminum foil then brown sugar, butter and rum. Seal to create a packet then set aside. When beef cubes are ready, discard excess marinade and thread meat onto skewers alternately with bell peppers and onions. Brush with olive oil then cook on a pre-heated grill, along with the fruit packet, over medium-high heat until cooked through, about 10-12 minutes. Serve warm. Spanish-Style Grilled Mustard Beef What you need: 1 kg. very thin flank steak 4 cloves garlic, minced 1/4 cup light olive oil 1/4 cup sherry vinegar 2 tablespoons smoked paprika 2 tablespoons Dijon mustard Salt and ground black pepper to taste In a large bowl, combine garlic, olive oil, sherry vinegar, paprika, Dijon mustard, salt and pepper. Whisk until all ingredients are well-combined. Add beef to the bowl and turn to coat. Allow to sit at room temperature, covered, for at least 30 minutes to marinate. When ready, cook steaks on a pre-heated grill over high heat for 2-3 minutes per side or to desired doneness. Allow to rest for 10 minutes before serving. Grilled Beef and Sausage Burger Combo What you need: 1 kg. lean ground beef 1/4 kg. bulk Italian sausage 3 cloves garlic, minced 2 Anaheim chile peppers, chopped 1 egg 1/2 red onion, chopped 1 1/2 cups shredded Muenster cheese 1 tablespoon Worcestershire sauce 1 teaspoon chili powder Salt and black pepper to taste Mix together the ground beef, sausage, garlic, chile peppers, egg, onion, cheese, Worcestershire sauce and chili powder in a large bowl. Season with salt and pepper. When ingredients are thoroughly combined, form mixture into 8 patties. Cook on a pre-heated grill over medium-high heat for 6-7 minutes per side or until cooked through. Serve in burger buns with a sauce of your choice. Enjoy a delightful and satisfying grilled beef dinner with these mouth-watering recipes tonight! 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 barbecue secrets, tips, recipes and more, head over to Adrian's page. 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 29 times Word count: 509 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Adrian T. Cheng 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 Grilled Hamburger Recipes Gourmet Style How to Grill Better Barbecue Foods When Life Knocks You Down, Fire Up the Barbecue Grill! Weber Grill Equals Barbecue! 3 Quick and Easy Grilling Marinade Recipes for Barbecue Lovers 3 Fast and Easy Ground Beef Recipes With an Extra Twist The Perfect Barbecue Grill: Jake's Big Mistake! Barbecue Grilling Tips Barbecue Grilling Tips - Easy Tips For Grilling Great Barbeque No Cook and Grill Recipe Suggestions For Camping Recent Articles 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

SPICEY ASIAN SHRIMP SALAD

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Dee Power Platinum Quality Author Platinum Author | 344 Articles Joined: January 8, 2007 United States How to Make Spicy Asian Shrimp Salad By Dee Power | Submitted On June 04, 2014 Recommend Article Article Comments Print Article Expert Author Dee Power The sweet spicy dressing sets off the succulent shrimp. This dish pulls together fast if you use pre-cooked shrimp. Try those plastic boxes of organic baby greens rather than bagged salad. It's more expensive than a head of lettuce but cheaper than bagged. And for some reason the boxed salad greens stay fresher longer than the bagged lettuce, even after you open the box. Okay so here we go on our Asian journey. Combine 1 part rice vinegar with 1 part oil and 1 part freshly squeezed orange juice and the grated rind of that orange. Add no more than 1/2 teaspoon of toasted sesame oil to a half cup of the dressing or the flavor will overpower the dish. Throw in some grated ginger and garlic. Add a chopped jalapeno pepper and sweeten to taste. You could use brown sugar or honey. If you don't have jalapenos, use cayenne pepper, red pepper flakes, hot sauce or chili oil. Go easy on the spicy seasonings. You could always add more if you want to bump up the heat but it's difficult to remove the little pieces of jalapeno if the dressing is too hot. Mix well. A few dashes of soy sauce finishes off the dressing. Toss together one cup of the lettuce with another cup of your choice of chopped vegetables for each serving. Scallions, shredded carrots, water chestnuts, frozen peas and cucumbers are all good choices. Don't worry about cooking the peas. They'll defrost by the time you're ready to serve the salad. Add about 1/4 cup of the dressing for each serving of salad and toss well. Plate up the salad. Top with the cooked shrimp. Garnish with slivered almonds, crunchy rice noodles and a few slices of fresh oranges. Drizzle a few more tablespoons of dressing over the shrimp. The next time you're grilling, grill some extra shrimp basted with the salad dressing, put in the freezer and you're good to go with this salad at the last minute. That's it. If you want to make the salad more substantial. Boil some angel hair pasta. Immerse in ice water and drain. Toss the pasta with some of the dressing. Put the pasta on top of the salad and top with shrimp and garnishes. Continue the Asian theme with dessert. Almond cookies and lime sherbert works well or sprinkle a scoop of vanilla ice cream with shredded coconut. Find more recipes at Fun Fabulous Food Dee loves to garden, take photographs and cook. Try her recipe for chorizo kale soup Article Source: http://EzineArticles.com/expert/Dee_Power/69742 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 67 times Word count: 403 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Dee Power 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 to Make Authentic Napa Cabbage Kimchi Easy Japanese Starter Recipes and How to Make Them 2 Recipes For Shrimp Salad Without Mayonnaise How to Serve Prawns For The Entire Family Your Spice Rack - How to Use Spices When Cooking How to Enjoy the Flavors of Summertime Grilling Fuel for Your In-House Meeting Top 10 Must-Not-Miss Thai Food Tasty, Succulent Prawns For Any Occasion You Say Merliton, I Say Mirliton - A Merliton by Any Other Name Tastes Just As Sweet! Recent Articles 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food 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

5 DINNER RECIPES FOR MOVIE NIGHT

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Morris Raymond Basic PLUS Author | 70 Articles Joined: August 20, 2016 United States 5 Great Menu Combinations For Your Dine-In Movie Night Out By Morris Raymond | Submitted On February 23, 2017 Recommend Article Article Comments Print Article Expert Author Morris Raymond When it comes to being served food in a movie theater, you first have to get over the concept that you can actually have a full-fledged dining experience while watching a movie. Recent years have shown theaters doing their best to improve the movie experience, and that has meant stepping up their game when it comes to their food and beverage offerings. The thing is, when you actually become immersed in the dine-in theater environment, you want to be sure to enjoy everything it has to offer. This means that aside from choosing a movie you actually want to watch, you want to have a meal that is truly satisfying. Otherwise, what's the point, right? Here are five great, even classic, food and beverage combinations that can make your next (perhaps your first) dine-in movie theater experience absolutely spot-on: Burger and a Crisp Ale - Whether you're tailgating with the gang, hosting a big family reunion, or just giving some of your best buds a reason to come over, the combination of a hamburger with a crisp ale is a no-brainer. You want to enjoy the burger and all it has to offer, and drinking a beer with a middle-of-the-road body & light finish lets all of the food's flavors come through in a big way. Chocolate Dessert and a Cacao-based Stout - You've had a great meal, the movie is actually all it's cracked up to be, but you're still feeling a need to have something sweet. Nothing beats a chocolate dessert of some kind such as a slice of tuxedo cake or chocolate-chip cookies. Why not make the awesome quotient go through the roof by pairing your dessert with a cacao-based stout beer? The chocolate notes in the beer and its own richness will serve as a way to highlight the chocolate in both cake or cookies. Hot Dog and a Nice Wit - Whether you're having an American- or European-style variation, the combination of this style of beer with cured meat like that in frankfurters and sausages is as old as beer-brewing itself. Newer styles of wits are taking the traditional orange-peel base and turning it on its ear with exotic flavors such as blood oranges. Pulled-Pork Sandwich and a Dark Amber Ale - Barbecue is a quintessential part of American eats. Dine-in theaters have taken note by including perhaps the most classic of BBQ fares, the pulled-pork sandwich. Geographically, you may find the sauce has some differences, but pairing this style of sandwich can always be combined with a dark amber ale. The beer has malty and sweet notes, which pair well with the brown sugar, molasses, and vinegar in barbecue sauce. Avocado-heavy Wraps and an IPA - Even with a healthier option of an avocado wrap, you can still have a perfect beer pairing. An IPA with an even blend of sweet, dry, and bitter helps bring out the creaminess of avocado much the same way a pinch of salt enhances sweet notes. Enjoying your dine-in theater experience is not hard to do. After all, you're being catered to in a way that makes you the center of attention. Armed with these food & drink combos, you're sure to make your next experience easy and memorable. For more menu combinations to get your tastebuds going, click here today. Article Source: http://EzineArticles.com/expert/Morris_Raymond/2323165 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 0 time Word count: 539 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Morris Raymond 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 Dining in Phuket Year in Review 2007 - The Top Dining Deals in Manhattan Airline Foods - The Fine Art Of Dining At 35,000 Feet Two Bags of French Fries and Some Movie Popcorn The Quirks of a Themed Restaurant Great Leisure Tips For a Woman On a Business Trip Cleaning Your Tablecloths for Holiday Catering Culture and Entertainment in Costa Rica A Fast Guide to Changi Airport of Singapore Whatever Happened to Empathy? Recent Articles 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food Health Benefits of Organic Brown Rice 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

THREE CURRY RECIPES FOR DINNER

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 | 147 Articles Joined: May 27, 2009 Romania 3 Unique Curry Recipes That Will Make You An Even Bigger Fan By Adrian T. Cheng | Submitted On December 12, 2016 Recommend Article Article Comments Print Article Curry powder is considered to be one of the world's oldest spice mixes. While most often associated with Indian food, it is used in almost every cuisine in the world. Did you know that the original recipe did not have chili peppers on it? It wasn't until Christopher Columbus traded chili seeds to India that the recipe we love today was born. Try these 3 special curry recipes at home: The Curryflower What you need: 1 head cauliflower, stems removed 2 onions, chopped 1 clove garlic, minced 1 jalapeno pepper, chopped 1 cup chopped tomato 1 cup chicken broth 1/4 cup chopped parsley 1/4 cup vegetable oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon salt In a large skillet over medium heat, heat vegetable oil and cook and stir cauliflower florets for 8 to 10 minutes or until lightly browned. Remove from heat and transfer to a bowl. In a blender or food processor, mix together and puree onion, tomato, jalapeno, parsley, cumin, coriander and turmeric. Pour mixture in a skillet and cook for 8 to 10 minutes or until slightly thickened. Add cauliflower, garlic, chicken broth and salt. Cook and stir until florets are tender. Sweet Chicken Curry Salad What you need: 4 boneless and skinless chicken breast halves, cooked and diced 4 onions, chopped 1 stalk celery, diced 1 red apple, peeled, cored and sliced 3/4 cup light mayonnaise 1/3 cup seedless green grapes, sliced in half 1/3 cup golden raisins 1/2 cup chopped toasted pecans 1/2 teaspoon curry powder 1/8 teaspoon ground black pepper In a large salad bowl, mix together chicken, onions, celery, apple, grapes, raisins, pecans, curry powder and ground black pepper. Top with mayonnaise. Stir until all ingredients are well-combined. Cover and refrigerate for 15 to 20 minutes. Serve with toasted bread if desired. Mussels in Tropical Curry Butter What you need: 1 kilogram mussels, scrubbed and debearded 2 limes, 1 thinly sliced, 1 sliced into 4 wedges 2 cloves garlic, pressed 1 cup chopped red bell pepper 1/4 cup chopped fresh parsley 3 tablespoons butter, softened 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/8 teaspoon salt In a small bowl, combine garlic, butter, curry powder, cumin and salt. Divide the mussels into 4 and place each portion on a large sheet of heavy duty aluminum foil. Divide the curry butter into 4, pour over each portion then sprinkle with red bell pepper and parsley. Top each portion with lime slices. Fold each foil to create a packet then cook on a pre-heated grill until all mussels have opened, about 5 to 10 minutes. Transfer mussels into serving plates and garnish with lime wedges. If you love the ever-popular golden spice, you'll definitely fall in love with these curry recipes! 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 kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other kitchen tools he recommends on his page. 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 6 times Word count: 478 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Adrian T. Cheng 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 Chicken Madras? Better This If You Can! Recent Articles 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 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 Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food Health Benefits of Organic Brown Rice 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