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? Happy Face0 Sad Face0 Viewed 43 times Word count: 467 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 Cooking on a Budget: 3 Herbs and Spices Recipes to Cook This Weekend Main Course Recipe Barbecue Chicken Drumsticks The Origins and Importance of Main Courses Easy 30-Minute Main Dish Recipes for Anyone On the Go Main Course Ideas - Different Ways To Prepare Seafood 15 Minute Dinner - A Healthy Quick Recipe For Stir Fry Chicken With Zucchini Simple Shrimp Recipes You Can Use For Dinner 4 Scrumptious And Easy Beef Dinners Main Courses: Seafood, Poultry, Pasta and Casseroles Family Hot Pot Lamb Recipe - Filling And Nutritious 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