Stuffed Banana Pepper Recipe

 By N.A Sanford 

Photo: gourmetmealsforless.com
 
My family grows banana peppers every year. They love the summer heat and produce mass quantities. We always wonder what to do with our huge harvests. Pickling them is a nice option. You can use them to top sandwiches and salads or simply pop and eat them. Another fabulous option is to make stuffed banana peppers. They are delicious this way!

It may seem unusual to use banana peppers to stuff and bake. It is a unique way to enjoy them though. I think you will be pleasantly surprised at how delicious they taste. The small size of the peppers allows the flavors to meld together into a delicious taste explosion.

My recipe is perfect for a light, summer dinner. When I think of stuffed peppers, the first thing that comes to mind are large bell peppers stuffed with ground beef and breadcrumbs then topped with a red sauce. This stuffed banana pepper recipe thinks outside the box. It is light, flavorful and delicious.
Get started with the step-by-step instructions. Here's my stuffed banana pepper recipe for your garden fresh peppers. It's easy to follow, and should only take you about 20-30 minutes of total preparation time. The peppers will then bake for about 25 minutes and voila, dinner is done!

Ingredients:
1. 10-12 Vine Ripened Banana Peppers
2. 1-2 lbs raw chicken breast
3. 1 can cream of chicken soup
4. 10 oz bag saffron yellow rice
5. 2 Tbsp Olive Oil
6. Water
7. ¾ Cup Shredded Cheddar Cheese
8. Salt & Mrs. Dash Original (to taste)

Preparation:
• Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on high for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool slightly before shredding.
• Pre-heat Oven to 400 degrees.
• Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
• Wash & seed the banana peppers.
• Make a slit down the center of the peppers so you can stuff them.
• Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• Shred chicken breast.
• Mix cream of chicken soup with one can of water and whisk until blended.
• Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well.
• Stuff the chicken rice mixture into sliced banana peppers.
• Top with shredded cheese.
• Bake for 25 minutes until cheese is bubbly.
• Enjoy!

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Step By Step Recipes - Chinese Fried Wonton and Shrimp Balls

 By Rienzi F 

Photo: rasamalaysia.com
 
Chinese culinary history is believed to have dated back to a thousand years already and over time it has also incorporated and blended with the cuisines of other cultures and traditions too. However, the styles and tastes of Chine vary with each region, which has wonderfully led to a dazzling array of techniques, ingredients and even eating styles. Here's a look at two of the most popular Chinese step by step recipes, fried wonton and shrimp balls.

Fried Wonton

To prepare fried wonton, you will require the following ingredients - 1/2pound minced pork, 12 chopped bay scallops, 1 pack wonton skins, three peeled and chopped water chestnuts, 1lightly beaten egg, two coriander sprigs, ½ teaspoon sesame oil, ½ teaspoon corn flour, ½ teaspoon fish sauce, salt, white pepper and oil for deep frying.

To cook this easy to follow recipe, mix bay scallops, minced pork, water chestnuts, corn flour and chopped coriander into a bowl, and then add half of the beaten egg (the other half will be used for wrapping the wonton). Mix these ingredients properly, and then and the white pepper, salt and fish sauce. Set aside, and wrap the wontons with the wonton skins, and fry these in a wok filled with cooking oil. Serve hot, and season with chilli sauce or ketchup.

Fried Shrimp Balls

To prepare fried shrimp balls with wonton skin, you will need the following ingredients - one teaspoon salt or fish sauce, one pound raw shrimp, one teaspoon sugar, 1 table spoon corn starch, 1 lightly-beaten egg white, ½ teaspoon sesame oil, one table spoon oil, wonton skins and a few dashes of white pepper.
To cook, de-vein the shrimp and toss it aside. Then, using a mini food processor, beat the egg white until it becomes frothy, and add the raw shrimp, along with the other seasonings. Carefully blend these ingredients until they form a shrimp paste. Next, cut the wonton skins into very small strips and place them on a flat surface.

Form the shrimp paste into balls and roll them in a bed of wonton skin, but ensure that the wonton skin will evenly coat the shrimp balls. Next, deep fry the shrimp balls in a wok, until they get golden brown. Serve with hot sauce, or preferably Thai sweet chilli sauce.
To find more delectable Chinese, and oriental-style step by step easy recipes with photos, log on to the Internet, and type "step by step Chinese recipes" on your search engine.

Additional Fact:

According to most food experts, most salad are served cold, but some especially the South German potato salad, are warm when served. Have fun serving this truly tasty Salad Nicoise and learn more step by step recipes at ( http://www.olgasflavorfactory.com/ ).

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How to Make Pineapple and Coconut Banana Bread

 By Rachel L Salazar 

Photo: kraftrecipes.com
 
I've always loved recipes that look complicated and involved, but are actually easy and quick to make. This is one of my favorites. You can just about mix everything in a bread pan and throw it in the oven. This weekend I had a craving for something sweet yet chewy, so I threw some pineapple chunks, coconut and oatmeal into my banana bread recipe and it turned out fantastic!

Served with a dollop of greek yogurt, this turned out naturally sweet, chewy and most of all moist. I think my banana bread will have to give way to this Pineapple and Coconut Banana Bread I threw together.
This bread we've enjoyed eating for breakfast is simply stuffed with yummy bites of banana and pineapple. You just can't take a bit without tasting one - which is exactly what I was going for, so I'm happy. OK, I've been squealing around the house all day; I'm just so proud of myself.

I put a dollop of greek peach yogurt on the top, and fresh strawberries to compliment our breakfast, and wow, did it! All the natural sweetness melded together and really created the perfect breakfast dish.
I had hoped to make the leftover pieces into thick french toast, but we nibbled them down to crumbs. I'll have to try that another day.
Pineapple Coconut Banana Bread
Ingredients

• 1 1/2 cups flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup oats
• 3 mashed bananas
• 1/3 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs, beaten
• 1/4 cup walnuts
• 1/4 - 1/2 cup drained pineapple chunks
• 1/4 cup coconut

Instructions

1. Preheat oven to 350°F.
2. Combine dry ingredients together in a large bowl.
3. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl.
4. Pour wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened.
5. Add pineapple, nuts and coconut, gently stir to mix.
6. Spoon batter into a bread pan.
7. Sprinkle coconut on top of the bread to garnish.
8. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack, in the pan, for about 15 minutes
10. Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

The easiest way to mash a banana, is to do it in the skin. Slightly break open the top, and gently squeeze the banana until it feels mushy. Peel off one side, and finish with a fork. I took one banana and sliced it for nice big banana chunks in the bread.

If you liked this recipe, join us at Enjoying Simplicity, http://enjoyingsimplicity.com. Enjoying Simplicity is our vision that cooking can be healthy, simple and it can be done at a low-cost.

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A Simple Meal For Garlic And Asparagus Lovers

 By Dan Lefevre 

Photo: mommyaloha.com
 
Anyone who knows me knows that I love garlic. I usually eat four or five cloves a day. And not little ones either! I crush medium to large sized cloves and find a way to include them with at least one meal. And before you ask, the answer is NO: despite all the garlic that I eat, I don't smell like garlic! I guess I'm lucky that way.

Breakfast is my favorite meal of the day. I love fried potatoes and over-medium eggs served alongside sausage patties or a pile of crispy bacon. Yum! There's no better way to start the day than breakfast at a local, greasy-spoon diner. However, the problem with breakfast at the diner is there aren't any breakfast dishes that contain garlic. Not a single one. And there's never anything on the menu that contains asparagus either (another one of my favorite foods). So, I took it upon myself to dream up a very simple meal that uses garlic, potatoes, asparagus, and fried eggs. After preparing this meal several times, I finally figured out how to make it perfect for my taste buds. I hope you'll enjoy it as much as I do!

First, wash a medium sized potato and cut it into small cubes. I prefer to leave the skin on, but you're welcome to peel it. Drop a tablespoon of butter into a frying pan, set the heat on medium, and throw the potato cubes in there.

When the potatoes are nearly cooked, it's time to crush your garlic. I use two to three medium sized cloves but that might be too much for the average person, so maybe start with just one small clove the first time you cook this meal. Crush the garlic and dump it into a small bowl. Very important: let the crushed garlic sit for at least ten minutes all by itself before you mix it with anything. Use an egg timer if you have to (I have three in my kitchen!).

Next, wash and cut eight stalks of asparagus into 1/4 inch pieces. I generally use the top six inches from each piece and toss the lower portion into the trash. In another pan, sauté the asparagus in a tablespoon of butter, and remember to keep stirring them so they don't burn.
By now, your potatoes should be done. I'll usually crank the heat up for at least three to four minutes in order to brown them and make them crispy, and then I'll turn the heat off altogether. Cook the potatoes to your liking, and then turn the heat off.

I prefer to cook the asparagus until they almost lose their crispiness, and then I pour the asparagus into the pan containing the potatoes and mix them together (remember to turn the heat off!).
In the same pan that you cooked the asparagus, fry a couple of eggs. Flip them once and cook to your liking. I prefer over-medium eggs: fluid yolks but thoroughly cooked whites.
The last couple of steps are pretty simple: add the crushed garlic to the pan of potatoes and asparagus, and mix together. Then pour the potatoes and asparagus and garlic mix onto a large plate. Sprinkle a little salt across everything, and then plop the fried eggs on top.

I eat this meal at least three or four times a week, and I love it every time. I like the texture of the egg yolk mixing in with the crispy potatoes and asparagus. Although you can certainly add a sauce to the top of this, I don't think you need to. The blend of flavors and textures makes this meal perfect the way it is.

Some day, somewhere, a restaurant will start serving this meal for breakfast, and when they do, I'll be there!

The listed ingredients will serve one person:

1 medium sized potato
3 medium sized cloves of garlic, crushed (use less if you're new to garlic)
6 spears of asparagus cut into 1/4 inch pieces (use the top 6 inches; discard the rest)
2 eggs
2 tablespoons of butter (add more butter if necessary)
Salt

Red Shell Foods offers a variety of delicious salad dressings that can be ordered straight from their website. Please visit their site at: http://www.RedShell.com.

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Three Changes to Make Your French Dip Sandwich Special

 By Harriet Hodgson 

Photo: images.media-allrecipes.com
 
French Dip sandwiches have been around for years. It's a basic sandwich made with roast beef, crusty bread, and thin gravy called "au jus." But some restaurants are adding onions, green peppers, and cheese -- changes that are far cry from the original.

Search the Internet and you'll find dozens of recipes for the lunchtime and dinnertime favorites. Some recipes use leftover beef roast, and others use meat cooked in a slow cooker. I made these sandwiches the other night and used leftover beef. Personally, I think the flavor of the sandwich has lots to do with how you season the meat.

While the oven pre-heated I rubbed the meat with olive oil. Then I sprinkled it with crushed rosemary, smoked paprika, garlic powder, thyme, freshly ground pepper, and a little salt. Thanks to the olive oil, the seasoning stays on the meat. To seal the outside of the roast I cooked it at 450 degrees for a half hour. I lowered the heat to 325 and continued cooking until the meat thermometer read 150 degrees -- rare to medium.

Be aware that when you cook a roast and take it out of the oven, it continues to cook for a few minutes. I made a thin sauce with water, au ju mix, and gravy flour. Some of the seasoning had fallen to the bottom of the pan, which added flavor to the sauce. This sauce became my dipping sauce later.
Rachael Ray has posted a recipe for this favorite sandwich on her website. Instead of gravy, she makes a sauce with butter, chopped shallot, dry sherry (optional), canned beef stock, and a little flour. A similar recipe from Georgia Downard is posted on the Food Network website. It, too, uses butter, shallot, garlic, beef broth, and a little white wine for extra flavor.

I checked my cookbook collection and found more recipes, only these had soy sauce in them. Since I'm trying to avoid salt I avoided these recipes. As good as all these recipes are, simple is often better. Three things make my French Dip sandwiches special, the seasoning on the meat, toasting the rolls ahead of time, and making the dipping sauce with leftover gravy. If your mouth isn't watering yet, it will be when you take your first bite of this sandwich.

Ingredients

1 cup leftover beef gravy (plain or mushroom)
1 cup water
2 rounded teaspoons of low-salt au jus mix (available in the soup aisle)
1 ciabatta roll per person (white or wheat)
Soft butter
4 thin slices of roast beef per person

Method

In a small saucepan, whisk leftover gravy, water, and au jus mix together. Cover and cook over medium heat until steaming. Cut each roll in half and butter both halves. Toast rolls in a skillet over low heat, until the buttered side is a golden brown. (Do not over-toast.) Layer meat onto bottom half of each roll and top with remaining half. Ladle dipping sauce into individual bowls. Serve dipping sauce with sandwiches, a salad, or mixed fresh fruit.
Copyright 2013 by Harriet Hodgson

http://www.harriethodgson.com
Harriet Hodgson has been a freelancer for 35+ years and is the author of 32 published books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Rasing My Grandkids." Please visit her website and learn more about this busy writer.

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Chilli Con Carne With Popping Kidney Beans Recipe

By Mohamed Sameh Khedr 

Photo: c3327103.r3.cf0.rackcdn.com
 
A good, slow-cooked chilli con carne always goes down a treat. I've done popping kidney beans on the side to mix it up. They add a bit of crunch to a traditionally mellow dish.

Serves 10

Chilli con carne with popping kidney beans ingredients:

1 dried chillies (such as chipotle).
Olive oil.
2 large red onions, finely chopped.
1 large bunch coriander, leaves picked and chopped, roots finely chopped.
3 long red chillies, seeds removed, finely sliced.
2 carrots, chopped. 1 and 1/2 tbs smoked paprika (pimenton).
1 cinnamon quill.
1 tbs cumin seeds.
500g beef mince.
4 x 400g cans chopped tomatoes.
3 capsicums (in mixed colours).
2 x 400gcans kidney beans, drained.

Sour cream, steamed rice, jacket potatoes, tacos or flatbreads, to serve.
Methods of cooking:

1- To make the chilli con carne, place dried chillies in a bowl, cover with boiling water and set aside to rehydrate.
2- Place a large sauc
epan over medium heat, add a glug of oil, then add the onion, garlic, coriander roots and most of the fresh chilli (reserving some to serve). Cook, stirring, for 10 minutes or until the onion is soft but not coloured. Add the carrot, paprika, cinnamon and half the cumin seeds, then cook, stirring, for 5 minutes or until soft and fragrant.

3- Drain the rehydrated chillies, reserving the soaking water, and thinly slice. Stir them into the pan with the mince, breaking up any lumps with a wooden spoon. Cook for 5 minutes or until the liquid evaporates and the meat is browned. Add the tomatoes and reserved chilli soaking water, then season well and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 1-2 hours until thickened.

4- Meanwhile, to char the capsicums, carefully hold them with long tongs over a high gas flame or place on a screaming hot chargill pan and turn until blackened all over. Place in a bowl, cover with plastic wrap and set aside to steam until cool enough to handle. Peel, discarding the seeds, and cut the flesh into strips, then add to the mince.

5- Dry kidney beans on paper towel. Place a large frypan over medium heat and toast the remaining cumin seeds for 2-3 minutes until fragrant. Add a good drizzle of oil and the beans. Cook, tossing, for 4-5 minutes or until crisp and starting to pop. Season well, then tip into a serving bowl, scatter over the coriander leaves and mix together.

6- Season the chilli con carne, remove the cinnamon quill, then scatter over the reserved fresh chilli. Serve with the popping beans, sour cream and rice or whatever you fancy. By then, the Chilli con carne with popping kidney beans is ready.

Find out more delicious dishes and desserts on our blog. There are hundreds of heavenly dishes from top international cuisines. All recipes are provided with detailed and easy steps to follow and enjoy at the comfort of your home.

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Unfold the History of Herbs and Spices

 By Aaditya Nagarwal 

Photo: prsspices.files.wordpress.com
 
Before discovering the rich history of Indian herbs and spices, it is necessary to understand the terms herbs and spices in a more concise manner. Let us begin with the dictionary meaning of herbs - an herb is "a flowering plant whose stem above ground does not become woody." In addition, spices can be defined as - "any of a variety of dried seeds, pungent or aromatic substances of vegetable origin, as pepper, cinnamon, or cloves, used as seasoning, preservatives, etc."

The history of spices has revolved around South Asia and Middle East countries and their trade practices, which dates back to about 1550 B.C. The use of plants as herbs has been important to all tribes or cultures since long before history was recorded. Formerly, spices were imported from Asia and Africa and consequently they were quite expensive as compared to the present prices. In India, hundreds of tribal cultures have used wild and cultivated herbs for medicinal and food purposes since 15th century. Herbs are talked about in Genesis, the first chapter of the Bible, and throughout its content. As civilizations evolved so did the knowledge for the use of herbs. These days, it has been widely used in Ayurveda medicines, home remedies, and recipes.

Food seasonings around the world: Different cooking techniques have adopted world widely, therefore herbs are used in variations to fulfill versatile tastes of people of different countries. Nevertheless, well-practiced use of herbs and spices will do wonders for your cooking. So, it is suggested to know the diverse flavors and properties of seasonings.

• India: The majorly used spices are Coriander, Cumin, Turmeric, Fenugreek, Ginger, which are used as an integral ingredient in almost all the vegetable or non-vegetable Indian curries.

• Chinese: In Chinese cooking methods, Fennel, Cloves, Cinnamon, Szechuan peppercorns, and Star anise are the most used food seasonings.

• Mexican: Mexicans are well known for the world's best pizzas; hence, they use Oregano, Cumin, Chili powder, Cilantro, Coriander in almost all recipes.

• Thai: Thai cuisine has become well known since 1960s. Coriander, Chili powder, Lemongrass, Turmeric, and Ginger are the most popularly used spices in Thai cuisine.

• Greek: Basil, Sage, Cumin, Cinnamon, and Dill have gained unambiguous place in Greek cuisine.
All these spices have long tradition and value in culinary arts of different traditions, regions or countries. PRS spices offers blended Indian spices of high quality and emerged as one of the prime cumin, turmeric, Fenugreek suppliers in Indian market.

PRS Spices is a leading spice & herbs supplier that offers range of good quality spices seasonings, cumin powder, chat masala etc. We offer valued spices to meet all cookery needs globally. Herbs and Spices | Fenugreek suppliers

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A Collection of Indian Curry Powder Recipes

Author: Laura Davis

Photo: creativehousehold.com
 
In a bid to improve our the quality of food we eat we should be trying to cook our foods and sauces from fresh; here is a list of different curry powders collated from across the net that will aid you in making the perfect homemade curry.

Curry Powder

• 5 Tablespoons ground coriander
• 7 Tablespoons ground cumin
• 1 Tablespoon Paprika
• 1 Tablespoon Turmeric
• 1 Tablespoon chilli powder
• 1 teaspoon ground fennel seeds
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder

Mix all the spices together and store in an air tight jar.

Curry Powder

• 2½ tbsp coriander seeds
• 2½ tbsp cumin seeds
• 1 tsp fennel seeds
• 5 cm (2 inch) cinnamon stick
• 1 tsp cloves
• 3 bay leaves
• ½ tbsp paprika
• 2 tsp turmeric
• 1 tsp chilli powder
• 1 tbsp garam masala

Mix together the whole spices in a dry frying pan and stir fry over a medium heat for about a minute. Once they start to release a strong scent remove from the heat and allow it to cool.
Using a pestle & mortar grind the seeds, cinnamon stick, cloves and bay leaves as fine as you can. Mix in the ground spices and store in a dark, cool place in an airtight.

Masala Powder

• 4 tsp ground coriander
• 3 tsp ground cummin
• 4 tsp garlic powder
• 4 tsp paprika
• 3 tsp ground ginger
• 2 tsp mango powder
• 1 tsp dried mint
• 3 tsp deep red colouring
• 1 tsp chilli powder
• 1 tsp yellow colouring

Ground the fresh coriander and cumin powder in a pestle and mortar, mix in with the rest of the ingredients and store in an airtight container. The coriander and cumin powders must be freshly ground.

Tandoori Powder

• 5 Tablespoons ground coriander
• 7 Tablespoons ground cumin
• 2 Tablespoons smoked Paprika
• 2 Tablespoons Turmeric
• 1 Tablespoon chilli powder
• 2 teaspoons ginger powder
• 4 teaspoons garlic powder
• 1 tablespoon garam massalla

Mix all the spices together and store in an air tight jar. For red tandoori powder add 1 tablespoon red colouring powder and remove 1 tablespoon of turmeric powder.

Chaat Masala Powder

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp ajwain (thymol) seeds
• 2-3 whole dry red chillies
• 3 tbsp black salt crystals
• 1/2 tsp citric acid
• 1 tbsp dry mango powder (amchoor)
• 1 tbsp salt
• 2 tsp garam masala
• 1 tsp white/black pepper (optional)

Roast the all the seeds separately and grind them in a pestle and mortar with the chillies, black salt and citric acid until it forms a powder. Mix in the remaining ingredients and store in an airtight container.

Article Source: http://www.articlesbase.com/recipes-articles/a-collection-of-indian-curry-powder-recipes-504238.html

About the Author
The Ashoka restaurant in Glasgow serves Indian cuisine and is the original curry karaoke.

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The World's Five Best Burger Recipes

Author: Daniel Jowssey

Photo: 1.bp.blogspot.com
 
Here's what you will need:

one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa

Prepare as follows:

1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.

Zesty Burgers- 4 Servings

Thanks to http://southernfood.about.com for this delicious recipe.

The ingredients you'll need are:

1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted

Preparation:

Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.

Texas Stuffed Grilled Burgers- Serves 5

Thanks to allrecipes.com for this terrific, original recipe.

Ingredients you'll need:

5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese

To prepare:

Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.

Marinated Hamburgers

Thank you razzledazzlerecipes.com for this culinary delight.

The ingredients you'll need:

3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar

To prepare:

Combine the ingredients.

Use a pound and a half of ground beef to make patties.

Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight.

Remove from marinade and sear over high heat to seal in the juices.

Mushroom Stuffed Burgers- serves 6

This too is from razzledazzlerecipes.com. If you're smart, you'll visit often.

Required ingredients are:

1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese

Proceed as follows:

Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.

Broil or grill to desired doneness. Top with cheese. Serve on toasted buns.

I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.
Article Source: http://www.articlesbase.com/recipes-articles/the-worlds-five-best-burger-recipes-314096.html
About the Author
Find gourmet food and more useful information about drink and food at this restaurant directory.

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Recipe With Shrimp

Author: copycats recipes

 

Photo:  eatwell101.com

This is the Copycats Recipes site
The site that help you to discover the secrets to making your favorite restaurant recipes at home
With this, you can finally:

-Stop waiting on those long lines at restaurant to pay for dishes you can quickly make in your own kitchen!

-Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions.

-Get kudos and praise from friends and family members when they find out you actually made these delicious dishes yourself!

-Uncover the cooking techniques used by world class chefs from famous restaurants.
Today let's discover how to make this recipe called "New England Fried Shrimp"

For information, "New England Fried Shrimp" takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.

Ingredients to make this delicious "New England Fried Shrimp":

1 cup pale ale or other light-colored beer,
1 cup whole-wheat pastry flour (see Ingredient Note) or all-purpose flour,
1 teaspoon Dijon mustard,
1/2 teaspoon salt, divided,
2 tablespoons canola oil, divided,
1 pound raw shrimp (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on,
Freshly ground pepper to taste

Everything ready, then here are the instructions:

Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth. You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.

 Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately. Ingredient notes:
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.
Serves 4

That's it! Now you can try it for yourself! Hope you'll like it
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Learn the Different Ways of Preparing Stews

 By Charity Wanjiru Murigi 

Photo: dishragdiaries.com

Recipe 1 - Beef stew

The traditional recipe of beef stew is delicious and inexpensive and can be used to serve 12 people. The preparation time is 30 minutes while the cook time is 1½ hours. In total this accounts for 2 hours.

Ingredients

· One pound beef stew meat
· 1 quart beef broth
· One large potato
· One celery stalk
· One onion
· One carrot
· Salt and pepper
· Tomato paste (optional)
· 2 bay leaves
· Red wine (optional)
· Oil (any kind)
· Several spoonfuls of flour
· A large or medium-sized pot
· A heatproof container

How to make stew

1. Chop the vegetables into pieces (large).

2. Sprinkle the meat generously with salt and pepper on all sides. Also sprinkle flour on the meat and then toss to coat.

3. Coat the pots bottom with oil. Heat the pot over a medium-high heat. Allow the oil to become extremely hot and shimmering, for about 3 minutes. Put the meat in the cooking pot and cook for 3 to

 4 minutes without stirring. This will allow a brown crust to form. Then turn the meat, allowing it to cook for several minutes until all the sides have browned. Remove the meat and place it on a plate.

4. Pour several spoonfuls of hot oil in a heatproof container (the oil can be thrown away after cooling) and place the pot on the stove over a medium-high heat. Then add the onions, celery and carrots. Season the mixture using salt and pepper. Cook by stirring occasionally for 5 minutes until the vegetables have browned.

5. Add tomato paste and bay leaves. Stir the mixture of vegetables to coat them with the tomato paste. Then pour enough wine to coat the pot's bottom and use the spoon to scrape away any browned bits that could be stuck on the bottom (deglazing).

6. Add the meat, potato, accumulated juices and beef broth so as to cover everything. Allow the meal to boil, then lower the amount of heat to allow the stew to simmer. Cover the mixture and simmer for about one hour, to the point the meat becomes tender. Season the meal with pepper and salt to taste, and then serve.

Recipe 2 - Tomato stew
Ingredients

· Fresh plum tomatoes
· Vegetable oil
· Tinned tomato paste (600 grams)
· 1-2 medium sized onions

Preparation

1. Pour fresh tomatoes into a pot and cook using high heat until most of the water has dried
.
2. Add the chopped onions and vegetable oil.

3. Cook using low heat. Stir after short intervals until oil has separated from tomato purée. The tomato purée often features streaks of oil. Taste the tomato purée to ensure the taste of raw tomato is gone.

4. Pour out the extra vegetable oil and pour some tinned tomato paste. This simple tomato soup can be served together with rice & beans, or spaghetti.

We provide the best info about How to make stew and howto.gd. For further details please visit the provided links.

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Amazing Gluten Free One Egg Quiche Recipe

 By Maura E Dillon 

Photo: 1.bp.blogspot.com
 
Years ago in college my friend who had an off-campus apartment served me this quiche one day for dinner. It was so delicious I started making it myself. People love it and I am always asked for the recipe whenever I bring it to someone or serve it to my guests. Back in college it was an economical choice for dinner; originally it was made with cheddar cheese and frozen broccoli, now I take gourmet ingredients and mix it up to create wonderful variations if the earlier recipe. Of course you can always take a small amount of last nights leftover vegetable or meat and keep it simple.
It is easy to keep it vegetarian; as long as you eat eggs and cheese, or try my favorite combination, Fontina cheese, cooked cubed chicken breast and sun dried tomatoes. I also have made it gluten free using an easy gluten free baking mix I always have on hand for the crust. Give it a try either using your favorite pie crust recipe or the pie crust recipe below, either way I think you will be amazed at the results!

Filling:

1 extra-large egg
1/2 cup mayonnaise
1 tablespoon gluten free baking mix
1/2 cup milk (any kind)
1/2 cup green onions, chives or red onion chopped
2 cups shredded cheese (any variety)
8-10 ounces of any vegetable, meat, or seafood you like. Vegetables should be slightly wilted to get rid of moisture, and meats and seafood thoroughly cooked.
Mix all the ingredients together in a large bowl and pour onto the prepared pie shell.
Bake @ 350 degrees for 40 minutes until set.
Examples of combinations I have used:
Asparagus & Cheddar Cheese
Zucchini & Monterey Jack Cheese
Crab, Spinach & Gruyere Cheese
Chicken or Turkey, Broccoli & Cheddar Cheese
Ham & Swiss Cheese
Diced Smoked Salmon & Havarti with Dill Cheese

Crust:

1 1/4 cups gluten free all-purpose baking mix
1/2 teaspoon kosher salt
2 teaspoons sugar
6 tablespoons cold unsalted butter, cubed
3 tablespoons Crisco Shortening
1/4 cup ice water
11/2 teaspoon white distilled vinegar

Place first 5 ingredients in the bowl of a food processor and pulse with a steel blade a few times to make pea size pieces of dough. Mix the water and vinegar, and slowly add to the mix drop by drop through the feed tube as you pulse the mix. Stop when the dough comes together into a ball.
Dump the dough into a pie plate and work it up all the sides in an even layer. Cool in the fridge for 30 minutes. Bake @350 degrees for 10 minutes. Cool and its ready to be filled. ENJOY!!!

Gluten free doesn't mean without flavor. In my house I have some who eat gluten free and some who don't. I love it when a recipe pleases everyone and they can't tell they are eating a gluten free food. The gluten free all-purpose baking mix helps me accomplish this. To learn more and get other amazing recipes visit: http://www.glutenfreebakingmixes.com

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by: Food Recipe Guide

   Photo: asianenticement.com

Chinese foods because of their mouthwatering flavors have been reigning across the food markets of the globe. Chinese restaurants and road side eateries are a common site in countries like India.

Easy Chinese Food Recipes are the hot favorites of the chef's as well. Though the dishes have originated from China, the easy availability of Chinese vegetables like capsicum, carrots, spring onions etc. brings them within the easy reach of food lovers spread around the globe.
A typical Chinese meal can be comprised of:-

1)    Appetizer like soups. Chinese menu has a wide range of soups like man chow soup, hot and sour soups, talumein soup etc.

2)    Starters like Manchurian and chilies. Chinese recipes like chicken chilies and Manchurians are ideal starters.

3)    Main course: - the main course can include the fried rice or noodles etc.

4)    Deserts: - There are no typical Chinese deserts as such. So the meal can be complimented with any desert of your choice.

Any Chinese dish like noodles or fried rice can be made using many different ingredients and there is a lot of scope to experiment and explore.  So every cook can provide an add on to the typical Chinese recipes and blend them as per the tastes of their family and friends.


For e.g. Noodles can be made out of the vegetables, meat using chicken or ham, mushrooms, eggs and so on.
If you opt for a vegetarian course then also the Chinese recipes have a lot for you to explore.  Potatoes, cheese, mushrooms or even cabbages can be easily supplemented in place of eggs and meat in all the Chinese dishes including the soups and starters.
These offers even the veggies numerous options to try from. The spicy flavors, the tangy colors, and the moth watering aroma make the Chinese cuisines a hot favorite for any meal.
There are certain ingredients which are common in every Chinese food and they are must to provide the Chinese food their original flavor and texture. These ingredients include:-

• Sauces:-They play a very significant role in providing the base for many Chinese recipes. The typical ones include soya sauce, tomato sauce, chilly sauce etc.
• Vinegar, corn flour and Chinese salt called aginomotto
• Chinese vegetables which include Chinese broccoli, bamboo shoots, bitter melon, Bok Choy, Chinese dried mushroom, Chinese eggplant, Chinese garlic cheves etc.
• Spices like garlic, onion, ginger and green chilly plays an important role in giving the Chinese recipes their authentic flavor.

Food Recipe Guide
Quick and Easy Chinese Recipes



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Stir Fry Recipes - A Different Flavor Every Day

 By K. A. Miller 

Photo: thumbs.ifood.tv
 
Chinese stir fry is one of the healthiest meals you can serve. Although it uses a fried style of cooking, which is generally unhealthy, stir fry uses very little oil, is cooked quick and at a high temperature. And, of course, it consists mainly of vegetables.
But like any dish, stir fry would be boring if you had it every day. However, there is a method to enjoy stir fry several days a week and have it taste totally different each time. And we will get to that shortly. But first let us discuss a basic stir fry.
You can make stir fry with only vegetables. Or you can make it with vegetables and meat. Popular meats used are shrimp, beef strips, pork and chicken. The meat should be marinated for 15-30 minutes before cooking. This can be done while you are chopping the vegetables.
A basic marinade sauce is:
2 tablespoons light soy sauce
2 tablespoons cornstarch
1/2 teaspoon sesame oil
For shrimp add 1 teaspoon of sugar and 1 teaspoon chili powder to the above.
For vegetables you can use any or all of the following.
broccoli
cabbage, collard greens, spinach (chopped bite size)
bell peppers, onions (cut into strips)
celery (chopped)
carrots (julienne cut)
mushrooms (sliced)
garlic (minced)
green peas, water chestnuts, pineapple chunks, baby corn
Most supermarkets sell bags of frozen vegetables specifically for stir fry, however, you will find fresh vegetables more flavorful and healthier.
Cooking Technique:
1.Heat 2 tablespoons if oil (canola works good) in a wok on high heat
2.Reduce heat to medium high and add garlic, onions and meat (not shrimp). Stir until onions are soft and translucent and the meat is browned.
3.Remove ingredients to a small dish.
4.Add vegetables and stir for 3 minutes. Return ingredients removed in step 3 to wok. If using shrimp, add now. Stir fry another 2-3 minutes.
5.Taste vegetables for the degree of crunchiness you prefer. The longer you cook the softer they will become.
Now here's the secret to obtaining a different flavor while using the same vegetables. Sauce!
There are dozens of stir fry sauces available,, each with a distinctively different flavor. After step 5 above, add a couple of tablespoons of the sauce of your choice. Stir a few seconds and taste. Add additional sauce if needed. Remove from heat. And serve.
You can use any or a combination of the following sauces. Most all are available at major supermarkets.
Sweet Chili Sauce
Steak Sauce
Katsu Sauce
Sukiyaki Sauce
Tempura Sauce
Kotteri Mirin
Black Bean Sauce with Garlic
Hoisin Sauce
Oyster Sauce
Plum Sauce
Thai Style Chili Sauce
Thai Style Peanut Sauce
Wasabi Sauce
Sriracha Hot Chili Sauce
Unagi Sushi Sauce
Curry Sauce
Teriyaki Sauce
You can also make you own sauces at home. There is a wealth of home made sauces recipes available on the web.
If stir fry cooking is new to you, the best way to learn is simply to practice as often as you can. It is not difficult and you will be cooking like the chef at your favorite oriental restaurant before you know it.

K. A. Miller is a freelance writer and webmaster for www.chineserecipes.itsallgud.com and www.olsouthrecipes.com where you will find great recipes for the everyday home cook.

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How to Make Your Own Italian-Style Meatballs

By Terry L Arkin  

Photo: rillositalianseasoning.com
 
Meatballs Are A Must
In our home we have an Italian dinner on Christmas Eve. When thinking of an Italian dinner many Americans think of Spaghetti and Meatballs. Over the years I have eaten Spaghetti and Meatballs more times than I can count. The only problem that I have run across is that there are people out there that have no idea how to make a good Meatball. I have eaten some Meatballs that have tasted like ground beef rolled into a balls, others that have I am not sure what is in them but, they fall short in the flavor and texture departments. You need to have a great sauce but if your Meatballs fall flat you are not going to have a great dish.
Over the years I have tried a variety of recipes for Meatballs, some have been successful while others not so much. Today I am sharing with you my Meatball recipe. These Meatballs can be made ahead and frozen. They can be made into different sizes or you can change the recipe if you want to make Meatballs to go into a Barbecue Sauce and served at a Superbowl party. You can even use this recipe to make Meatball Sub Sandwiches, which we love to do around our home.
Deciding How Your Going To Serve Your Meatballs
Before you begin making the following recipe you will need to decide how you are going to serve your Meatballs. If serving Spaghetti and Meatballs or a Sub Sandwich then following the recipe. If you want to serve it in a Barbecue Sauce then you will need to change it up a bit (I will share how in the recipe). Don't forget to Misen en place before you begin. If you will follow the directions for these Meatballs you will have perfect Meatballs every time.
Italian Meatballs Recipe
1 pound ground chuck
3 large eggs
2 cups Italian Bread Crumbs (plain if placing in BBQ Sauce)
1 large onion
Salt and Pepper to taste
1 tablespoon Oregano (omit if placing in BBQ Sauce)
1 tablespoon Parsley
1 cup Italian Cheese Blend (Can use Romano Cheese if you prefer)
1/2 cup milk
Directions:
Preheat oven to 350 degrees. Chop onions into small dice, mince garlic. Mix garlic, onions, eggs, milk, cheese and spices into ground chuck. Add the bread crumbs and mix. If mixture fills to moist add more bread crumbs.
Texture of the mixture should be moist but not wet so that when you roll mixture into balls that hold together.
Roll meat mixture into balls (the size of your choice) and place in an 11x 9 inch pan. Bake until Meatballs are browned.
Remove from oven and place in sauce of your choice. Cook in sauce for 1 hour. They are ready to serve.
Prepare Meatballs Ahead
If you prepare Meatballs ahead of time rolls meat mixture into balls and freeze. Thaw and bake. This is a simple recipe packed with flavors. You can always add additional spices like: Basil, Thyme or Italian Seasoning. Play with the recipe and make it your own. Enjoy!!

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Stuffed Mushroom Bowl - A Quick, Easy and Tasty Recipe

By Neysa Valeria T. A.  

Photo: 4.bp.blogspot.com
 
A stuffed mushroom bowl is my quick easy and yummy breakfast today! I felt lucky to grab and buy this giant mushroom since it was the only big size mushroom left in the basket that day. Too bad for the rest of the week I neither cook nor eat at home as I had my meals at work, church and when going out with my friends. So it is almost forgotten if only I did not check the fridge yesterday. I am sorry Mr. Mushy to neglect you for so long!
Today I have no work and decide to treat myself with homemade cooking. Since the first time I bought the mushroom, I have planned to stuff it with something yummy. You might be wondering how big the mushroom is since I keep saying it as a giant mushroom. Well, the diameter is about 9 cm long. Maybe you guys have seen a mushroom in this size but honestly this is my first one. I could not find this size of mushroom in my hometown. I think it is cute and looks like a small bowl.
In this post I will tell you how to make the stuffed mushroom bowl. The first step is you have to find a fresh and quite big size mushroom or either way is you can use smaller size mushrooms that will be great tiny bites too. This dish is perfect for appetizer.
Ingredients:

• Mushrooms
• Shaved roast turkey
• Onion (diced)
• Grated cheddar
• Chili powder

Step by Step:

1. Wash and cut the bottom part of the mushroom carefully
2. Grilled the shaved roast turkey for about 1-2 minutes after browned and aromatic
3. Sautee the diced onion with a little bit of olive oil
4. Cut the turkey into small squared pieces
5. Mix the turkey and onion and grated cheddar in a bowl
6. Stuff the mix into the mushroom
7. Sprinkle with more cheese to cover the filling
8. Bake the mushroom about 3-4 minutes
9. Sprinkle chili powder on the top and serve!

I love the dish since this is such a combination of my favorite foods. I love mushroom, cheese, onion and any kind of meat so turkey is on my list as well. For those who do not like onion, you can just leave it but for me onion is really enhancing both the taste and the aroma. You can also change the turkey with another meat or ham. I reckon bacon will give a tasty aroma or grounded beef will be fine too. Happy cooking all!

Hi I am Neysa Valeria T. A, a food and tea enthusiast who write my foodie journey to be shared with everyone all over the world. Please kindly visit my food blog at http://foodandteatraveller.wordpress.com to get more recipes, food, restaurant and tea reviews. Let's travel together!

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Mouth-Watering Lechon Asado Recipe

By Diane Louise Villanueva  

Photo: img.scoop.it
 
Making the best tasting Cuban Lechon Asado is about providing the correct amount of ingredients, and cooking the food to perfection. From start to finish, the whole time it should take to prepare and cook the meal is roughly 7 hours in total. The idea behind cooking this delectable dish is to slow cook it to perfection.
Steps to Cooking CubanLechon Asado
To get started, the ingredients you should be using include:
-6 pound pork shoulder roast
-20 cloves of garlic
-1 teaspoon of black peppercorns
-2 teaspoons of salt
-1 and half cups sour orange juice
-1 teaspoon of oregano
-1 cup of minced onion
-1 and half cups olive oil
Lechon Marinades
-Apart from the 6-pound of pork shoulder roast, the other ingredients are here to help flavor up the roast and provide great taste.
-Start by mashing up all of the marinades, such as the garlic, salt, black peppercorns, onions and oregano.
-Once mixed together, you will need to heat up the sauce to boiling point (220F).
-After being heated up, you can apply the marinade to the pork and work your hands through the meat.
-Once you have massaged the flavor into the pork, pierce the meat as many times as possible and leave the meat to rest in the refrigerator for several hours (preferably overnight).
Now, it's time to get started with the actual cooking. The way to get the best tasting Lechon is to use the oven. Place the oven to 450 Degrees F and place the pork shoulder roast in the oven for roughly 7 hours. You should remove the pork when the internal temperature is 195 Degrees F. If you want pork that is easy to cut and sliced, you can pull the pork out when the internal temperature is 175 Degrees F.
Cooking Your Cuban Lechon Asado in a Pig Roaster
You can also cook your Lechon Asado using your pig roaster!
-Simply inject a mojo marinade into your pork shoulder, marinate it overnight, then place the pork shoulders in your roaster.
-Be sure to following the cooking instructions as specified and the temperature as well. Cover the roaster and place some charcoal on top. Don't forget to insert a meat thermometer.
-After the designated time, check the pork and turn the rack upside down. Make some diagonal or criss-cut slices on the pork shoulder.
-Cover, then add the charcoal and wait for it to cook perfectly!
- Now, you can serve your guests with delicious Cuban Lechon Asado!

For the most succulent and tasty Lechon Asado, choose only US made, quality roasters from La Caja China. Download their free eBook today to cook your pig roast deliciously and conveniently by visiting their website at www.LaCajaChina.com.

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Easy Linguine Recipe - Dandelion Feta Linguine

 By Virginia Brown Wright 

Photo: mealplanningmoms.files.wordpress.com
 
This is an easy pasta recipe to make that will wow your guests as you serve them linguine that is cooked al dente, with a common edible weed that adds a bit of a gourmet taste-- especially when topped with a generous portion of feta cheese! Dandelion greens, weeds that grow on lawns, are easy to fix, and you can make them as tasty as you wish-- it doesn't have to be a bitter, plain green, lying tasteless on a plate. These wild greens are definitely a powerhouse of antioxidants and a super nutritious food! So I got in the test kitchen and started experimenting with various ways to fix dandelions. The recipe below is our family's favorite dandelion green recipe. Enjoy!
Dandelion Feta Linguine Recipe
Ingredients:
4 cups of cooked dandelion greens
1/2 lb. of bacon, cut in 1-inch pieces, fried to crisp
1 lb. linguine, cooked "Al dente"
1/2 cup feta cheese, crumbled
Salt & Pepper, to taste
Instructions:
Gather a plastic shopping bag full of dandelion greens, wash in kitchen sink filled with water, then cook in a large pot; drain well. Do not overcook greens. The quick and easy way to cook greens is noted below, following these instructions. Once drained, a shopping bag will equal about 4-cups cooked down dandelion greens. Cut-up bacon in 1-inch pieces, fry to crisp. In a large pot cook linguine according to package directions, drain well. Lightly mix bacon and greens together; add to cooked linguine and toss.
I buy feta cheese in a solid piece, and I slice off the cheese and then break that up in pieces to put on top of the linguine and greens. I prefer that, over buying feta that is crumbled. For me, it always seems that the crumbled feta is dryer than the feta I purchase in solid chunks.
Once you have added the feta, salt and pepper to taste.
Fixing the greens Greek style with the feta cheese was definitely a surprise treat!
The quick and easy way to cook dandelion greens is to cut greens in small pieces, place in large pot, pour hot boiling water over the top, gently stir and let sit until cooked. No need to even turn on the burner. Once greens are cooked, drain well, serve with a drizzle of olive oil or a pat of butter and dash of salt & pepper. You can also sprinkle a dash of hot red pepper flakes on top, or fix the way I've suggested in this recipe with bacon and feta cheese.

Need help adapting your favorite recipe to a healthier version? Go to Recipe Submission at ( http://www.therecipeweekly.com/submission-guidelines ) and email it. Please include your full name, and what specifically you need help with. Your recipe will be evaluated, and suggestions on an adapted version will be emailed back to you
Have a writing question? Go to ( http://www.virginiawright.com/blog ) click on "Contact Me." Email me your question.
(c) Copyright - Virginia Brown Wright - All Rights Reserved Worldwide.

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How to Make a Pizza - Step by Step

By Piotr Michalowski  

Photo: everydayhomemaking.com
 
Pizza bases are very easily available in the market these days, however if you want to make them at home, here is the recipe.
Preparation Time: 25 mins
Baking Time: 5 to 7 minutes.
Baking Temperature: 150ºC
Makes 2 bases
Ingredients
2 cups plain flour (maida)
2 tsp fresh yeast, crumbled
1 tsp sugar
1 tbsp olive oil or any other
1 tsp salt
Method
Combine all the ingredients except the olive oil in a bowl and knead into a soft and pliable dough using enough water.
Add the olive oil and knead again.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
Prick each circle 4 to 5 times with a fork. If you wish to make your pizza in a pan on the gas, use at this stage.
Bake at 150ºc for about 5 to 7 minutes.
Tips
Fresh yeast can be easily purchased from your local bakery in small quantities.
You can also use half the quantity of dry yeast instead of fresh yeast for the above recipe and follow the instructions on the packet.
You can also use a ready pizza base for any pizza.
NOTE: This pizza base can be topped with your favourite toppings.
Ingredients (serves 4)
160ml (2/3 cup) passata (tomato pasta sauce)
2 x 225g pkts Boboli 97.2% fat-free pizza bases
2 zucchini
16 (about 450g) green prawns, peeled leaving tails intact, deveined
120g fresh low-fat ricotta, drained on paper towel
20 small fresh basil leaves
Preheat oven to 220°C. Place 2 baking trays in oven to heat. Spread the passata evenly over the pizza bases.
Use a vegetable peeler to slice the zucchini lengthways into long, thin ribbons. Place the zucchini on the pizza bases. Arrange the prawns among the zucchini. Crumble the ricotta into large pieces and scatter over the pizzas.
Remove the baking trays from oven. Place the pizzas on the baking trays and bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the prawns curl and change colour and the bases are crisp and light brown.
Scatter the basil over the pizzas and serve immediately.

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Nutritious And Easy To Make Quinoa Recipes

By: Simeon Cooke

Photo: s2.hubimg.com

Most of us being consumed with our daily routines try to look for the ways to cook food that is delicious and takes less time to prepare. If you wish to find a flavorsome way to enjoy your lunch or dinner, trying on Pork Chop or Quinoa Recipes can work great for you. They provide a healthy and tasty alternative to supper and lunch. They are not only quick and easy to make but they offer a fantastic taste too.

Even if you are a busy working women, a grandmother, or a housewife, recipes of pork chop will absolutely surprise you and everyone else with their delightful flavor. Pork is known for its versatility compared to other meat types. Coupled with seasoning and blend of tangy sauces, it can be enjoyed to its best. Barbecued pork chops can be relished by most of the family members including children and the older ones. They offer a healthy alternative to the meal. You can choose to grill the pork chops if you are in love with grilled food. You can grill them or barbecue them based on your mood and taste preference.

The Pork Chop Recipes which are becomingly huge favorite among the masses these days include oriental roasted pork chops, grilled mid-lion pork chops, grilled brined pork chops, sweet and sour pork chops, apple roasted pork chops with sauce, and apple cider pork chops, etc. Many people like to enjoy pork chops that are stuffed. Pork chops need to be extra thin for making stuffed pork chops. This will make up a recipe that is not only succulent but also exceptionally flavorful. For those who are fond of thick pork chops can go for thick cut pork chops with apple and onion as well.

Quinoa Recipes are also gaining popularity these days. Being nutritious, quinoa offers a good serving option as well. Quinoa blends well with spicy meats and vegetables and provides you with the much needed protein quotient. If you are fond of baking, you can try out some recipes like quinoa puffs, puddings, flavorful breads, etc. Trying on quinoa loafs with fresh vegetables is also a great idea to try. For those who love salads can add quinoa to their fruits and vegetable salad to enjoy a protein-rich recipe.

A fantastic looking cake is undoubtedly a mouth-watering delight. If you wish to surprise your family with something that looks and tastes nice, trying on Cake Recipes is a great option. When you wish to make some special days memorable, baking a cake specially made for your special someone can add to the memories to cherish. Cakes come in different varieties from mixed fruit, chocolate, almond, coffee, pumpkin, peach, or apple to the caramel cake. You can go on to make a cake that looks and tastes nice keeping in mind the taste of family members. You can choose the one based on your personal choice and the taste of your family.

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For interested readers we have some more useful information on our website about Quinoa Recipes and also good stuff about Cake Recipes.

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