By K Hupp
Many people prefer trying out different spices as they are preparing dinner. Spices will add flavor to a plain dish and make it delicious rather than ordinary. Not cooking with right spice may also wreck a entire dish in a few seconds. This covers several common ingredients and the complimentary dishes they are most suited to.
Bay leaves are best used in lots of types of foods. Bay leaves are also perfect to use in soups like beef soup and tuna chowder. They compliment most fish. Bay leaves also go great with most meats, including beef, veal, pot roast and boiled ham. For fowl dishes, their best uses are for boiled chicken, game and stews. Bay leaves will often give regular ordinary foods such as onion, boiled potatoes and green beans a special taste. Add a few to your next homemade marinade for a great flavor.
Cinnamon is a useful spice stored in many kitchen shelves. Use cinnamon with fruit salad or added to fresh fruit. Cinnamon also goes well with fish patties or casseroles, as well as pork, ham and lamb. A little cinnamon dusted fried chicken is yummy. It adds to vegetables also, usually when used with sweet potatoes, yams and winter squash. One may also decide cinnamon in ham and lamb sauces. I don't want to forget to add desserts to the most common uses for cinnamon. It is great when added in baked goods, and hot beverages.
Cloves can be overwhelming if not used sparingly, but it is surely one of my most favorite spices. It is a delight when used along with fruit cocktail or speckled on peaches and apples. Cloves also works great with soups like beef and bean. Cloves compliments ham and pork. You can add cloves when planning to cook vegetables. Many types of vegetables are made interesting by adding a little cloves. Breads and muffins, peaches, custards and hot drinks are all perfect picks for the addition of cloves.
Garlic is all-purpose as far as ingredients go. Use garlic in dips, cheese spreads and vegetable type drinks. Try it in stews as well as vegetable soup or pork soup. Garlic goes well with all varieties of poultry meals, as well as a large number of baked meals. It can be a wonderful addition for many vegetables, as well as when used with most white sauces and meat gravy. Baked goods such as rolls and bread benefit from it too.
Oregano is a long time favorite. Mix oregano with vegetable juices, tomato juice, pizza sauce and cheese spreads. Oregano is also perfect for vegetable soups. It also works great with stuffing for fish and works great with eggs. Oregano is a splendid choice of spice to use with a variety of meats. Swiss steak, stuffings and meatloaf all are better because of the addition of oregano. It can also be added to white potatoes, peas, cabbage, onions, spinach and green beans for a special dish. Oregano is nearly always used for pizza and spaghetti sauce.
Paprika is best when added to spreads and on fresh vegetables. It also adds to vegetable soups, all types of chowder and beef stock. One can use paprika with all varieties of fish dishes. It goes well with hard boiled eggs, too. It also goes well with pork, in ham gravy, and along with poultry. Add a little paprika with potatoes and cauliflower. Put a little paprika on any kind of salad as a garnish. One might also add it to gravies of all kinds.
Parsley is mostly known for its use as a garnish, but parsley is also great when added in broths, with all types of fish, and in cheese casseroles. Cheese omelets do well with the addition of parsley. Parsley compliments many meat dishes too. Lamb, pork, veal and steak are a few of the main choices. Add it in white foods and poultry stuffings, as well as an addition to creamed peas and potatoes.
Thyme tastes good in tomato juice and cocktails. It is surprisingly good with chowders and soups. Use a little thyme with fish dinners. Adding a bit of thyme to meat dishes or stuffings easily turns them from bland to superb. One might also put some thyme in lightly cooked beans and potatoes.
Don't be put off by picking your favorite herbs and spices while planning a meal. You may develop something fantastic.
K. Hupp enjoys cooking and gardening. Visit Mens Electric Shavers http://mens-electric-shavers.org/ for information about the Norelco Electric Shaver to make an informed decision on your next purchase.
Article Source: http://EzineArticles.com/?expert=K_Hupp
Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts
Monday, 11 January 2010
Monday, 4 January 2010
Three Traditional Spanish Recipes
By Patrick Carpen
Spanish food is very diverse in flavor. The wide variety found in Spanish recipes is largely due to the geographical differences in the country. Most dishes are based on what is available in the area, which is why most recipes include seafood and fresh vegetables-available all over the country. In this article I am including three of my favorite authentic Spanish recipes that are likely to be found in many Spanish homes!
Lamb Casserole
Ingredients:
2 lbs lamb chops (cut into pieces)
6 1/2 tbsp olive oil
6 potatoes (peeled and sliced)
3 large tomatoes (sliced)
1 onion (chopped)
1tbsp chopped parsley
4 garlic cloves (whole and unpeeled)
2 bay leaves
1 tsp paprika
1 1/4 cups white wine
1 green pepper (seeded and cut into thin strips)
Salt and pepper to taste
Directions:
Pour the oil into a roasting pan. Create a layer of potatoes in the bottom of the pan, followed by a layer of onions and a layer of tomatoes. Place the lamb on top of the layers and arrange the green pepper strips, garlic cloves, chopped parsley, and bay leaves on top of the lamb chops. Top with another layer of onions and tomatoes, then season with paprika, salt, and pepper. Pour the white wine on top of everything and place the casserole dish in an oven preheated to 355 degrees F. Cook for about 2 hours, or until the meat is thoroughly cooked.
Spanish Omelette
Ingredients:
4 eggs
1 lb potatoes (peeled and thinly sliced)
Olive oil for frying
Salt to taste
Heat the oil in a frying pan and add the potatoes and a bit of salt. Fry until the potatoes are golden in color, then remove them from the frying pan onto a paper towels to drain the excess grease. In a bowl, beat together the eggs with a pinch of salt. When the eggs are well beaten, add in the potatoes. Put two spoonfuls of oil into the frying pan to coat the bottom and heat the oil until hot. Add the egg and potato mixture to the pan, gently shaking the pan as you do so. When the bottom of the omelette seems cooked, place a plate on top of the skillet and flip it over. When the omelette slides out, add a bit more oil to the skillet, then place the less-cooked side of the omelette face-down onto the skillet. Cook until the bottom is fully cooked, then flip the omelette onto a serving plate. May be eaten either hot or cold. Is delicious with ketchup or salsa for dipping!
Churros with Chocolate
Ingredients:
1 cup water
3 1/4 tbsp sunflower oil
1/2 tsp salt
3/4 cup flour
8 tbsp dark chocolate
4 1/4 cups milk
1 tbsp cornflour
4 tbsp sugar
Powdered sugar
Oil for deep frying
Directions:
Add the water, oil, and salt to a saucepan and bring to a boil. One the mixture is boiling, reduce to a low heat and add the flour. Beat the mixture together until it forms a ball, then remove it from the heat. Heat the oil in a pot or deep fryer. Use an icing syringe (or a plastic bag with the corner snipped off) to pipe thick strips about 4 inches in length into the oil. Allow them to fry until they are golden brown. When you remove the churros from the oil, place them onto paper towels to drain the excess grease. Sprinkle with powdered sugar. To make the chocolate, place the chocolate and 2 and 1/8 cups of milk into a sauce pan over a low heat. Dissolve the cornflour in the remaining milk, then pour into the sauce pan along with the sugar. Stir constantly until the mixture has thickened. Whisk the chocolate until it is smooth, then serve in a dipping bowl.
If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
http://www.platinumrecipescollection.com/
Article Source: http://EzineArticles.com/?expert=Patrick_Carpen
Spanish food is very diverse in flavor. The wide variety found in Spanish recipes is largely due to the geographical differences in the country. Most dishes are based on what is available in the area, which is why most recipes include seafood and fresh vegetables-available all over the country. In this article I am including three of my favorite authentic Spanish recipes that are likely to be found in many Spanish homes!
Lamb Casserole
Ingredients:
2 lbs lamb chops (cut into pieces)
6 1/2 tbsp olive oil
6 potatoes (peeled and sliced)
3 large tomatoes (sliced)
1 onion (chopped)
1tbsp chopped parsley
4 garlic cloves (whole and unpeeled)
2 bay leaves
1 tsp paprika
1 1/4 cups white wine
1 green pepper (seeded and cut into thin strips)
Salt and pepper to taste
Directions:
Pour the oil into a roasting pan. Create a layer of potatoes in the bottom of the pan, followed by a layer of onions and a layer of tomatoes. Place the lamb on top of the layers and arrange the green pepper strips, garlic cloves, chopped parsley, and bay leaves on top of the lamb chops. Top with another layer of onions and tomatoes, then season with paprika, salt, and pepper. Pour the white wine on top of everything and place the casserole dish in an oven preheated to 355 degrees F. Cook for about 2 hours, or until the meat is thoroughly cooked.
Spanish Omelette
Ingredients:
4 eggs
1 lb potatoes (peeled and thinly sliced)
Olive oil for frying
Salt to taste
Heat the oil in a frying pan and add the potatoes and a bit of salt. Fry until the potatoes are golden in color, then remove them from the frying pan onto a paper towels to drain the excess grease. In a bowl, beat together the eggs with a pinch of salt. When the eggs are well beaten, add in the potatoes. Put two spoonfuls of oil into the frying pan to coat the bottom and heat the oil until hot. Add the egg and potato mixture to the pan, gently shaking the pan as you do so. When the bottom of the omelette seems cooked, place a plate on top of the skillet and flip it over. When the omelette slides out, add a bit more oil to the skillet, then place the less-cooked side of the omelette face-down onto the skillet. Cook until the bottom is fully cooked, then flip the omelette onto a serving plate. May be eaten either hot or cold. Is delicious with ketchup or salsa for dipping!
Churros with Chocolate
Ingredients:
1 cup water
3 1/4 tbsp sunflower oil
1/2 tsp salt
3/4 cup flour
8 tbsp dark chocolate
4 1/4 cups milk
1 tbsp cornflour
4 tbsp sugar
Powdered sugar
Oil for deep frying
Directions:
Add the water, oil, and salt to a saucepan and bring to a boil. One the mixture is boiling, reduce to a low heat and add the flour. Beat the mixture together until it forms a ball, then remove it from the heat. Heat the oil in a pot or deep fryer. Use an icing syringe (or a plastic bag with the corner snipped off) to pipe thick strips about 4 inches in length into the oil. Allow them to fry until they are golden brown. When you remove the churros from the oil, place them onto paper towels to drain the excess grease. Sprinkle with powdered sugar. To make the chocolate, place the chocolate and 2 and 1/8 cups of milk into a sauce pan over a low heat. Dissolve the cornflour in the remaining milk, then pour into the sauce pan along with the sugar. Stir constantly until the mixture has thickened. Whisk the chocolate until it is smooth, then serve in a dipping bowl.
If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
http://www.platinumrecipescollection.com/
Article Source: http://EzineArticles.com/?expert=Patrick_Carpen
Monday, 28 December 2009
Mexican Recipes
By Shveta Kumar
Mexican recipes reflect colourfulness, a tone of festivity and variety in flavours. The warm climatic conditions and ethnic differences of the region have a played a key role in shaping cooking habits.
Past conquests have a led to a considerable influence of Spanish cooking. While its roots lies in the local staples of the Mayan Indians of the Yucatan Peninsula.
The staples of a Mexican diet include
Tortillas a type of pancake made from wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be used as a taco, tostada.
They all are topped or filled with a variety of stuffing's both vegetarian and meat based and served usually with a dipping sauce such as guacamole, salsa, chipotle etc.
Chipotle Bean Dip
These are smoked jalapeno chili peppers also known as 'chili ahumado'. These chillies are usually a dull greyish tan to coffee colour and measure 2-4 inches in length and 1 inch breath.
1 tbsp - Olive oil
3/4 cup - Black beans/pinto beans drained
1/4 cup - Rice (white or brown) cooked
1 No - Spring white onions finely diced
2 tbsp - Chipotle Tabasco sauce
2 No - Garlic clove minced
1/2 tsp - Parsley leaves minced
Salt to taste
Bring a pot of water to boil add the rice and cook till tender.
Wash rinse and soak the beans overnight.
Bring a pot of water to boil add the beans and bay leaf simmer and cook till tender. Drain and set aside. Alternatively, steam in a pressure cooker.
Heat oil in a pan add onion, garlic and cook.
Add the beans and seasoning and mix well.
Stir in the chipotle sauce.
Add over rice. Garnish with lettuce and serve.
To view more articles on vegetarianism visit my website
http://www.simply-vegetarian-recipes.com/
Been a vegetarian through out my life and since I have had a keen interest in cooking I have come up with several recipes across cuisines.
Article Source: http://EzineArticles.com/?expert=Shveta_Kumar
Mexican recipes reflect colourfulness, a tone of festivity and variety in flavours. The warm climatic conditions and ethnic differences of the region have a played a key role in shaping cooking habits.
Past conquests have a led to a considerable influence of Spanish cooking. While its roots lies in the local staples of the Mayan Indians of the Yucatan Peninsula.
The staples of a Mexican diet include
Tortillas a type of pancake made from wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be used as a taco, tostada.
They all are topped or filled with a variety of stuffing's both vegetarian and meat based and served usually with a dipping sauce such as guacamole, salsa, chipotle etc.
Chipotle Bean Dip
These are smoked jalapeno chili peppers also known as 'chili ahumado'. These chillies are usually a dull greyish tan to coffee colour and measure 2-4 inches in length and 1 inch breath.
1 tbsp - Olive oil
3/4 cup - Black beans/pinto beans drained
1/4 cup - Rice (white or brown) cooked
1 No - Spring white onions finely diced
2 tbsp - Chipotle Tabasco sauce
2 No - Garlic clove minced
1/2 tsp - Parsley leaves minced
Salt to taste
Bring a pot of water to boil add the rice and cook till tender.
Wash rinse and soak the beans overnight.
Bring a pot of water to boil add the beans and bay leaf simmer and cook till tender. Drain and set aside. Alternatively, steam in a pressure cooker.
Heat oil in a pan add onion, garlic and cook.
Add the beans and seasoning and mix well.
Stir in the chipotle sauce.
Add over rice. Garnish with lettuce and serve.
To view more articles on vegetarianism visit my website
http://www.simply-vegetarian-recipes.com/
Been a vegetarian through out my life and since I have had a keen interest in cooking I have come up with several recipes across cuisines.
Article Source: http://EzineArticles.com/?expert=Shveta_Kumar
Friday, 18 December 2009
Best Raw Cookie Recipe - Free Raw Recipe
by Helen Hecker
I have tried many raw cookie recipes over the years but haven't found many that were good. Usually the cookies were tart, never really sweet enough. Certainly not like I ate growing up when we used sugar and fats.
I did some experimenting and found the cookie base was the problem. I experimented with various fruits, nuts and seeds and came up with a combination that worked and will hold together. When I serve these cookies, no one knows they are not cooked. They are raw, alive, healthy, and easy to make. With all the enzymes, nutrients, vitamins and minerals, etc. No harmful, fats or sugars. Nothing but goodness.
For this easy free raw recipe, you'll need a dehydrator. Usually the Excalibur brand is used by raw food chefs however there are others. Dehydrators with the fan in back are best, but any will work, just keep the temperature very low.
Equipment: A dehydrator and you'll need a food processor.
Now for the raw fruit cookie recipe:
Ingredients, soaked sunflower seeds, Jonagold apples, bananas, Medjool dates, walnuts, raisins, vanilla and cinnamon
You'll need to soak 2 cups of sunflower seeds overnight, drain and rinse. Set aside for a while to sprout - up to 2 hours or so. Seeds get bitter if soaked a long time.
Best Raw Cookie Recipe
2 cups sunflower seeds, soaked
2 Jonagold apples or other sweet apples, but Jonagold work best
2 ripe organic bananas
4 Medjool dates, pitted
1 cup walnuts
1 cup raisins
2 tsp. vanilla
1 tsp. cinnamon
Place the walnuts in the food processor and process and pulse until you have partly very small chunks and partly very fine granular pieces. Empty food processor and set aside.
Place in the food processor: the cored Jonagold apples with peel on, bananas, pitted dates, raisins. Mix together, but not too long. Then add the walnuts and lightly mix. Then slowly add the soaked, rinsed and drained sunflower seeds along with the vanilla and cinnamon. Mix together until mixed but not too long.
Using a spring-action ice cream scoop place the cookie mixture on teflex sheets and press down lightly until about 1/2 inch thick or so. You'll need 2-3 teflex sheets depending on the size of your cookie.
Place in the dehydrator at about 95 to 105 degrees or so for about 6 hours and then turn over by using another teflex sheet and tray on top and flipping over. Pull sheet back. Dehydrate for several more hours - at least 8 hours or so. I like them a little soft. If too soft, then dehydrate longer. Store in airtight jar in the refrigerator. Ummmm- eat!
This is the best raw cookie recipe - healthy, alive and loaded with good nutrition. Great for the kids. They are not the kind of cookies that cause you to gain weight. These are so good for snacks and to take with you when you leave home instead of taking along expensive food bars. You can save lots of money on bars by making these cookies. Filling too. A truly healthy raw recipe.
About the Author
For my easy raw food recipes go to http://www.RecipesRaw.com & for my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux, digestive issues, headaches, pain, weight loss - see a nurse/raw food expert's http://www.RawFoodDietCure.com
I have tried many raw cookie recipes over the years but haven't found many that were good. Usually the cookies were tart, never really sweet enough. Certainly not like I ate growing up when we used sugar and fats.
I did some experimenting and found the cookie base was the problem. I experimented with various fruits, nuts and seeds and came up with a combination that worked and will hold together. When I serve these cookies, no one knows they are not cooked. They are raw, alive, healthy, and easy to make. With all the enzymes, nutrients, vitamins and minerals, etc. No harmful, fats or sugars. Nothing but goodness.
For this easy free raw recipe, you'll need a dehydrator. Usually the Excalibur brand is used by raw food chefs however there are others. Dehydrators with the fan in back are best, but any will work, just keep the temperature very low.
Equipment: A dehydrator and you'll need a food processor.
Now for the raw fruit cookie recipe:
Ingredients, soaked sunflower seeds, Jonagold apples, bananas, Medjool dates, walnuts, raisins, vanilla and cinnamon
You'll need to soak 2 cups of sunflower seeds overnight, drain and rinse. Set aside for a while to sprout - up to 2 hours or so. Seeds get bitter if soaked a long time.
Best Raw Cookie Recipe
2 cups sunflower seeds, soaked
2 Jonagold apples or other sweet apples, but Jonagold work best
2 ripe organic bananas
4 Medjool dates, pitted
1 cup walnuts
1 cup raisins
2 tsp. vanilla
1 tsp. cinnamon
Place the walnuts in the food processor and process and pulse until you have partly very small chunks and partly very fine granular pieces. Empty food processor and set aside.
Place in the food processor: the cored Jonagold apples with peel on, bananas, pitted dates, raisins. Mix together, but not too long. Then add the walnuts and lightly mix. Then slowly add the soaked, rinsed and drained sunflower seeds along with the vanilla and cinnamon. Mix together until mixed but not too long.
Using a spring-action ice cream scoop place the cookie mixture on teflex sheets and press down lightly until about 1/2 inch thick or so. You'll need 2-3 teflex sheets depending on the size of your cookie.
Place in the dehydrator at about 95 to 105 degrees or so for about 6 hours and then turn over by using another teflex sheet and tray on top and flipping over. Pull sheet back. Dehydrate for several more hours - at least 8 hours or so. I like them a little soft. If too soft, then dehydrate longer. Store in airtight jar in the refrigerator. Ummmm- eat!
This is the best raw cookie recipe - healthy, alive and loaded with good nutrition. Great for the kids. They are not the kind of cookies that cause you to gain weight. These are so good for snacks and to take with you when you leave home instead of taking along expensive food bars. You can save lots of money on bars by making these cookies. Filling too. A truly healthy raw recipe.
About the Author
For my easy raw food recipes go to http://www.RecipesRaw.com & for my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux, digestive issues, headaches, pain, weight loss - see a nurse/raw food expert's http://www.RawFoodDietCure.com
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