Cheesecake Bars

I have been into a dessert kick lately if you haven't noticed.  This was something totally new and delicious.  It was a hit with the whole family.  Really simple to make, but looks like it could be complicated.

Cheesecake Bars

adapted from Taste of Home

2 cups all-purpose flour

1 cup butter, softened

1/2 cup confectioners' sugar

FILLING:

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs, lightly beaten

FROSTING:

1-1/2 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoons vanilla extract

4 to 5 teaspoons milk

Combine the flour, butter and confectioners' sugar; press onto the

bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.

• For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust.

• Bake for 15-20 minutes or until center is almost set. Cool.
• Combine the frosting ingredients until smooth; spread over bars.
  
• Store in the refrigerator. That is if they make it there!

Cut and enjoy!!  Delicious!!

reade more... Résuméabuiyad

Variations on a Bread Making Theme

You know how sometimes even the best cook can get distracted and forget an ingredient? That happened to me once many years back, and I completely forgot to put in the 3 eggs called for in my bread recipe. I was so distracted that even when I had only added 7 cups of flour and the dough already looked too dry, I still didn't realize what was wrong. I made the bread, baked it and we were eating the first loaf. There was a difference in color that I wondered about. That was when I realized that I had utterly forgotten to add the eggs.

Things like this can happen to the best of us, but what I want to demonstrate with this story is that bread making is a forgiving art. Add a little more of this, a little less of that, and you still have a very good loaf of bread. After that episode of forgetfulness, I got thinking. I tried making the bread with only a half stick of butter and two eggs. It turned out great. I substituted 2 cups whole wheat flour for part of the flour and it was great. I wondered what other things I could do with this original recipe.

Remember that when making a substitution or using a different ingredient, the total amount of flour needed will vary. If substituting 2 cups of whole wheat flour, do this at the beginning of the recipe. This way, toward the end of adding flour, you will know that since whole wheat is a thirstier flour, you will likely need less than the full amount. This holds equally true with flax seed. I often mix 1 cup of ground flax seed into the original 2 cups of flour, mixed with the powdered milk and yeast and add it at the beginning. Flax seed soaks up liquid, so the ultimate amount of flour will be less by nearly a cup.

Another variation I use often is with oatmeal. When the boiled water is poured over the stick of butter, honey and salt, I add in a cup or so of old fashioned rolled oats to the hot liquid to soak. Once cooled enough, proceed with the recipe as stated, knowing you will need less flour than called for. Keep an eye on the texture of the dough, noting that if the dough starts trying to climb up the dough hook, it is more dry than needed. Softer dough will yield more tender bread.

If you like nuts, such as walnuts or pecans, they can be added either finely ground or coarsely chopped, as desired. The amount of flour should not vary widely with the addition of nuts. Use raisins the same way, for that variation. For cinnamon raisin bread, when patting out one loaf of dough, and prior to rolling up, brush the dough with melted butter and sprinkle with cinnamon, or cinnamon and sugar. If raisins have not been added to the dough itself, they may be sprinkled on before rolling up the loaf.

If you choose a less sweet dough, lower the amount of honey by half, and add in another half cup of water, to keep the amount of dough approximately the same. If you want to use only egg whites instead of whole eggs, that is acceptable. If you have leftover egg yolks and need to use them, just yolks in the recipe will work fine. Either way, remember that slightly less liquid is being used, so either compensate by adding a little more water or a little less overall flour. Eggs, either whole or just the yolks give the bread a lovely golden color. If you want to increase the golden color even more, use saffron. Take a pinch of saffron and either grind to a fine powder or crumble finely and add to the boiling water at the beginning of the recipe. Alternatively, soak the saffron threads in the boiled water, then remove the threads before pouring into the mixer bowl.

If you want to make dinner rolls such as cloverleaf, one loaf of dough will yield a dozen rolls, made in greased muffin tins. Baking time is approximately 12 to 15 minutes. If you would like to make buns, one loaf will make about 6 to 8 buns. Divide one loaf worth of dough into the appropriate amount of equal sized pieces. Take one piece and make a nicely formed ball by tucking under repeatedly. Then either with hands or a rolling pin flatten the dough to an exaggeratedly wide and flat round. It may take some work. Lay these onto a greased baking sheet and allow it to rise. Bake for about 15 to 18 minutes.

These are some of the many ways to make changes and alterations. Get familiar with the dough and how it works and there is no limit to what can be done.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors

reade more... Résuméabuiyad

How to prepare Fluffy American pancakes?

Do you like pancakes? Have you ever tried American pancakes? They are a little more thick and fluffy than the usual. I love them and want to share a very nice recipe for them personally. You will definitely like it.

Here it is:

Necessary products:

135 g plain flour1/2 tablespoon salt1 tablespoon baking soda2 tablespoons caster sigar130 ml milk1 large or 2 small eggs beaten2 tablespoons melted butter very easily, plus some olive oil for cooking

Preparation:

Step 1: Take two large bowls. Put baking powder soda, flour, salt and caster sugar in one of them, Mix milk and eggs in the bowl, stirring carefully, and add melted butter. Remember that the butter is to cool down a little before you add it to the eggs and milk.

Step 2: Mix milk mixture with the flour, and beat with a fork until you have a smooth raising agents. There should be no lumps in the bowl, so do your best to beat the mixture well. Leave the raising agents in 10 minutes to rest a little.

Step 3: Take some kitchen paper and enjoy it with olive oil. Non-stick frying pan on a stove and heat it up over a medium heat. RUB the pan with the piece of paper, kitchen, be careful not to burn yourself, and add a low value segment of raising agents. Raising agents may look too thick, but that is the way it should be. Cook pancake until its top side starts bubbling and turn it on. Bake until golden brown on both sides. Each pancake has to increase to about 1 cm thick. Repeat the procedure until you are out of raising agents.

Step 4: Consume pancakes while they are still warm, topped with maple syrup and some extra butter. If you want to, you can eat them with strawberries or other kind of Marmalade.

This is a great recipe, but mind that pancakes don't taste good if you make them food in a dirty kitchen or pan. They will absorb the smell from the room and will be terrible. Amazing oven cleaners recommend that you clean your kitchen regularly, if you want your dishes to look professional and be delicious.

Try the recipe and see how tasty it is. Happy cooking!

John Atkinson is a part of the fantastic cleaners London. His mission is to make people's lives easier. He provides information about all forms of cleaning and cleaning methods. Check out his other articles on cleaning and home improvement.

reade more... Résuméabuiyad

The Making of Jellied Eels

Der er en masse popul?re f?devarer du kan finde p? markedet i Det Forenede Kongerige, men en, der har mistet en masse jorden siden slutningen af anden verdenskrig er gelatineret ?l. Dette var en sk?l, der var s? popul?re, fordi Themsen var fuld af ?l dengang og det var meget let at g?re og det var i stand til at br?df?de en masse mennesker med et billigt m?ltid p? ethvert tidspunkt af dagen.

Der var en masse af muligheder du kunne finde n?r det skete gelatineret ?l, og dette skyldtes en masse ting folk kunne pr?ve igen derefter. Processen var stadig den samme, men de forskellige ingredienser, de bruges i det gjorde det smager anderledes end resten. Faktisk var et par krydderurter og et par krydderier nok til at g?re det entydigt hver gang du s?tter det i din mund.

N?r folk har villet g?re gelatineret ?l, de f?rst renset fisk og derefter de hugget det i runde stykker. Derefter alle det var kogt, og p? grund af kollagen det udgivet, vandet ville koagulerer, danner en jelly. For at v?re krydret, folk ville bruge en masse ting, og derfor var der mere end én smag du kunne finde, n?r du spiste det.

Disse dage er det meget sv?rere at finde s?dan en sk?l, da det ikke er s? popul?r, som det var tidligere og nu du er i stand til at finde en masse andre ting som frosne rejer eller andre typer fisk og havet f?devarer, der er ment som base for en forbl?ffende sk?len. Plads til en traditionel smag er meget smallere, men det betyder ikke, du ikke er i stand til at finde den.

Selvom frosne rejer eller andre havet f?devarer kan v?re meget mere popul?re i dag, hvis du vil v?re sikker p? du vil stadig smage ?l p? basis af en opskrift, der er blevet g?et generationer, skal du v?re sikker p? Sl? du til bedst for den. Hvis det lokale marked ikke har hvad du s?ger, kan du bruge internettet for at finde ud af mere om den.

For eksempel, hvis du bes?ger frozenfishdirect.co.uk, vil du kunne checke en bred vifte af muligheder. Alt fra frosne rejer hummer og en traditionel smag af ?l kan nu leveres p? din d?r i meget mindre tid, end du kan forestille dig. Alt du skal g?re er, at tage al den tid du beh?ver for at checke indstillingerne, du kan g?, og hvis du kan lide hvad du ser, kan du placere din ordre. Dette er, hvor du vil finde den bedste kvalitet i havet mad du k?ber.

Gelatineret ?l er en gammel traditionel opskrift du kunne have fundet i London, men det er ikke n?r s? popul?re som det var dengang. Takket v?re en dedikeret team, der ?nsker at holde det i live, er du nu kunne have de frosne rejer, fisk og andre havet mad du kan have i tankerne leveret p? din d?r kun hvis du afgiver din ordre p? webstedet med navnet tabelprogram.

reade more... Résuméabuiyad

Top Sources for Unique Food Recipes

Cooking is definitely fun, but it can get boring too, especially if have been working on the same recipes your entire life. If this is the case with you, maybe it's time you start looking for new sources that will help you come up with fresh and unique mouth-watering recipes. The good news is that it's actually not that difficult to look for sources, especially if you know how and where to look. And you may be surprised that some of the best sources for these unique recipes are right there inside your own home.

Traditional Cookbooks

If there's one place you can find recipes you have never tried before, it's your grandma's cookbook deeply hidden in that bookshelf in the corner of your home. Chances are there are at least three cookbooks sitting there untouched and waiting to be discovered. Many people today think that old-fashioned cookbooks are obsolete, but the thing about real cooking is that it's timeless. If you want to try something new, you don't necessarily have to stick to your cookbook strictly. What you can do instead is use old cookbooks for ideas, take those ideas, and combine them with what you already have. Cooking techniques and food flavors constantly evolve, so you can't really limit old cookbooks to the generation they first came out.

Food Magazines

Another excellent source of fresh recipes are food magazines. Perhaps the main reason why a lot of people today prefer them over old cookbooks is that the recipes they present are simpler and easier to follow. They also provide tons of colorful pictures of foods that can make anyone reading it feel satiated. Moreover, food magazines are relatively cheaper than hardbound cookbooks and are obviously lighter and easier to carry around.

Your Mom's Secret Recipe Book

If your mom is a foodie like yourself and loves to cook, there's a huge chance she has a giant cookbook hidden somewhere in the attic that contains a collection of all the recipes she has ever prepared in her life. The best part is that your mom's secret recipe to all the delectable dishes she's made may be hidden there between the pages. It's up to you to find out!

Online Food Websites

You probably realize that the World Wide Web is one giant library of information. And while most of the information you'll find online are not really new, there are still a good number of places online where you can find fresh and original recipes. Food Plus TV, for instance, is an excellent website that provides articles and video tutorials on the latest recipes. Most of these sites provide quick and easy cooking tips, as well as tips in preparing healthy meals. They also provide the latest news about the food world and even give you tips on where to get hard-to-find ingredients.

Conclusion

Cooking is an art, which means it's something you need to master and enjoy at the same time. Don't limit yourself to the recipes and cooking techniques you have learned in the past, but always find ways to improve your skills so that you can come up with palatable dishes every single time!

Ben Goldstein is a food and wine enthusiast. He blogs about food, wine, and culture and writes wine reviews for a living. He also loves travel and try exotic cuisines of different countries. For the best source of fresh recipes and cooking tips online, Ben recommends Food Plus .

reade more... Résuméabuiyad

Light Cake Recipes

Preparing a light cake requires the use of the right kinds of ingredients as well as the proper techniques in mixing and baking. The lack of any or one of these factors can result to the inconsistency of the cake's texture and structure. Light cake should be moist and fluffy, not dry and heavy. You can create a host of different light cake recipes that are very filling with the use of Custard cream and fruits.

Meringue Pie

A light meringue pie that makes use of custard and fruits can be a great dessert recipe because of its light texture. For a meringue pie, you will need fat-free milk, two eggs, cornstarch, vanilla, sugar, and water. Whisk ¼ of the milk, egg yolks and cornstarch together in a large bowl. The remaining milk will be heated in a saucepan through a steaming process. Whisk the heated milk in the mixture containing the eggs, milk, and cornstarch. This process is what makes the custard pie. Create the meringue using egg whites, cream of tartar, sugar, and water. Use an electric mixer and beat the mixture inside the bowl. You can place the Fruit fillings into the custard pie or into the mixture to make your meringue pie an even more satisfying dessert.

Glazed Pastries

Pastries are the ideal substitute if you are seeking for a sweeter alternative to your usual bread. Pastry glazes can be applied to puffs, cakes, or even pies with fruits and cream. Indeed, you can create a variety of desserts using glazes. Preparing the glaze is very easy. You just need to melt four tablespoons of butter in a heated saucepan and add two cups of sifted powdered sugar into it. Place two tablespoons of milk into the mixture and pour almond, vanilla or honey into the bowl for more flavor. Beat the mixture until it reaches a creamy consistency. Afterwards, you can drizzle the glaze into the cake or pastry that you already have in hand.

Fluffy Cake

Fluffy cakes are very versatile and they can be prepared for cupcakes or as lighter versions of moist and heavy cakes. Sponge cakes can be made using eggs, oil, and sugar, baking powder, flour, and oil. Beat the first three ingredients into a light and fluffy mixture. In a large bowl, pour the ingredients and add flour, baking powder, and salt and mix them together with an electric beater. Bake in a preheated oven of 180 degrees Celsius for 20 minutes. You can also add some cocoa powder into the mixture if you are seeking for a light alternative to the dark and moist chocolate cake. For a more zesty and fruity feel, a hint of lemon or some berry filling can help you achieve this effect.

Make sure to follow the directions as well as the proportions in making a light cake so that you don't end up with a dry and heavy cake. Light cakes are perfect for snacks and desserts since they can satisfy your sweet tooth without making you feel too full and bloated.

reade more... Résuméabuiyad

The Perfect Place to Find COOL Things and a Giveaway!

Have you ever had trouble finding that unique gift or something that expresses who you are?  Well I have found the one place that has it all.  CafePress has custom t-shirts, personalized gifts, unique mugs, posters and much more.   I found some really cool custom Samsung Galaxy cases and  iPhone 4 & 5 cases.

The Mustache Case is perfect for my daughter.

I'm in love with the Baseball Heart Case

The Humerous Case is so totally fit for my brother 

There are tons of great phone cases as well as things for anyone in your life!!

At CafePress you'll find millions of one-of-a-kind designs on every topic you can imagine (and some you can't) - from political expressions, funny t shirts & stickers, to all sorts of merchandise with cool personalized designs. 

You can also find themed gear from TV Shows, movies and more!

I found the perfect gift for my friends Kim and Kris that are hooked on "The Walking Dead."

Let's just say I am now hooked on CafePress. It is so much fun and I am intrigued by the variety of things they offer.  Now thanks to them one lucky reader will win a $25 gift certificate to purchase whatever they want.  Choosing what you spend it on may be the difficulty though!! 
To enter follow the directions below.  Winner will be randomly drawn on April 15th.

a Rafflecopter giveaway
Good luck!

This sweepstakes is in no way sponsored, endorsed or administered by, or associated with CafePress and that any references to any of Nanny to Mommy Blog’s products, services, or offerings by trade name, trademark, manufacturer, supplier or otherwise do not constitute or imply endorsement, sponsorship or recommendation thereof by CafePress.

reade more... Résuméabuiyad

Seasonal Recipes to Fill Your Homebrew Bottles All Year Round

If you're reading this then you probably already know that a good homebrew requires weeks of fermenting before it becomes drinkable. This means that you need to make your seasonal homebrews during the season prior to when you want to drink them. But what seasonal brews should you make to keep your homebrew bottles stocked throughout the year? Spring Brews for Summer Drinking During the warm summer months you're going to want a light refreshing beer so during the spring you should think about brewing Pilsners, cream ales, fruit beers and maybe kolsch beers. The following is an easy Pilsner recipe to get you started. This recipe is enough to make a batch size of 5.68 gallons. The homebrew bottles and supplies needed include a 6+ gallon brew pot, a 5 gallon Igloo/Gott cooler and of course plenty of homebrew bottles. Summer Brews for Autumn Drinking Autumn beers should be a bit heavier than summer beers so you'll want to look at varieties like pumpkin beer, English pale ales, brown ales and maybe Marzen/ Oktoberfest beers. English pale ales and brown ales can be brewed in numerous ways to vary the taste and alcohol content but the following recipe is always popular regardless of experience. British Pale Ale The homebrew supplies you'll need for this recipe are identical to ourBohemian Pilsner above although the batch size is slightly smaller at 5 gallons. Autumn Brews for Winter Drinking Winter is always associated with dark evenings, cold nights and warm fires which is why you'll want a heavy, heady beer to fill your homebrew bottles. Christmas is the perfect celebration to try out your brews so why not start off some stouts, porters and other dark beers, old ales, scotch ales and (if you can wait around a year) some barley wine? Below is a top recipe for a single-malt scotch ale to warm even the coldest hearts. Single Malt Scotch Ale This recipe makes around 5 gallons and is relatively easy to brew. The alcohol content is high at nearly 9% which is perfect for your Christmas and New Year celebrations. Winter Brews for Spring Drinking Spring is a time for clearing out the cobwebs and lightening the mood so you should think about brewing a few lighter ales. Some of the favourites amongst top homebrewers include India pale ales, Irish ale and of course Irish stout, spring fruit beers and Belgian Wit or white beers are also scrumptious. The following stout recipe will start the year off well and make it a spring worth remembering. Keep It Simple Stout This recipe makes a 5.5 gallon batch of basic stout, but if you want something with a bit more flavour it's advisable to add a bit more Special Roast or a similar toasted grain JBC Online is your place to buy Homebrew Bottles for all of your brewing needs. Whether you're undertaking a little project in your shed or making artisan beers on a larger scale, JBC offer bottles and equipment in all shapes and sies. Rate this Article

Seasonal Recipes to Fill Your Homebrew Bottles All Year RoundNot Rated Yet

Bensonn Bravo has published 12 articles. Article submitted on February 11, 2013. Word count: 454

reade more... Résuméabuiyad

My Bread Making Tradition, My Mothers Recipe

By now I am sure you have read a lot about the theory of making good bread from scratch. Start with a recipe that I have been using for the last 40 years and enjoy your results. I had to learn to make bread at age 21, in a foreign country, without an oven. With all the modern conveniences today, bread making is a snap. It is my recommendation that it be made completely by hand at first so the look and feel of the dough becomes known. Later on, using a machine or mixer, you will understand better what you are seeing, and instinctively know how to correct, if things go awry.

My Mom's Bread Recipe

3 cups milk, scalded (just when tiny bubbles start forming at the edge of the pan)

1 stick unsalted butter

1/2 cup sugar

4 cups bread flour

2 - 3 teaspoons salt

2 packets Instant Rise or Rapid Rise yeast

3 eggs

4 cups more flour, or more, as needed

In a saucepan, scald the milk. Once the tiny bubbles begin, remove from the heat and put in the stick of butter and the sugar. Allow the milk to cool and the butter to melt or soften until a pinkie finger inserted into the milk will not feel hot. In a very large bowl, place the flour, salt and yeast and stir to combine. Add in the lukewarm milk mixture and stir with a wooden spoon. Add in the eggs, beating well after each addition. Begin adding in more flour, a cup at a time. Once it is too difficult to stir with the spoon, use hands and continue mixing. Once 7 1/2 cups of flour are incorporated, begin counting the 10 to 12 minutes of kneading time.

The bread may be turned out to be kneaded on a floured surface. This allows for two hands to be used, making it easier, but also

affords the possibility of adding too much more flour. The bread should be smooth and elastic after the kneading period. Adding too much flour will toughen the dough unnecessarily. Kneading is nothing more than manipulating the dough, by pushing it with the heels of the hands, flipping, rotating and pushing some more. If the dough is left in the bowl, there is no need for too much more flour to be added, but requires one hand to do all the kneading. Lift the dough, pulling and twisting, press back down, pull and twist and continue until the 10 to 12 minutes have elapsed. Set the bowl aside is a warm place to rise until about doubled in size.

Grease 4 medium loaf pans, about 4 x 8 inches. Turn the dough out onto a floured surface and knead gently to remove the large air pockets. Divide the dough in 4 sections. Press one section flat; beginning at one end, roll the dough into a log, tucking ends and edges as necessary. Place into one of the prepared pans; repeat with the other three sections of dough. Set the pans aside to rise in a nice warm area of the kitchen. It will take 30 to 45 minutes. Just as the dough is above the edge of the pan height, preheat the oven to 350 degrees. When the oven is hot, put the pans in and time for 30 minutes.

The finished loaves should have a hollow sound when tapped on the bottom, once turned out of the pan. All ovens vary. If you have convection, I recommend using it, setting the oven at 325. Convection, which blows the heated air, bakes more quickly and efficiently. In my present oven, the bread takes 28 minutes to come out perfectly, and not too dry. Learn your oven.

It is best to wait until the bread is cool to slice, though the temptation to cut immediately is great. My Mom always cut the heel off, buttered it still steaming, and let us all have a bite. Complete nirvana. Do try this out. I guarantee the satisfaction is well worth the time. The loaves can easily be frozen until needed. Remember: this is homemade, with no preservatives. These loaves will not last a week on the counter. But then, one of these loaves rarely lasts a day or two.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors.

reade more... Résuméabuiyad

Healthy food recipes to maintain a healthy diet

If you want to eat healthy and live a good long life together with your family you should start looking for fresh ingredients. Good food recipes contain mainly, vegetables, whole grains and fruits. So take your time and shop for fresh ingredients as they make the food better and for them also. Further, healthy food recipes for Breakfast is absolutely essential and will make you power supply throughout the day. Always go to the correct ingredients in breakfast, as you are responsible for your overall health. We need to find out some quick recipes for your Breakfast along with some easy cook recipes for children in this article.

There are actually many factors which prevent people from having a healthy Breakfast as money, resources and time. These factors are responsible for the weak immune system, less energy body and feeling stressed throughout the day. Some quick and healthy cook recipes for breakfast, which you can do is cheese sandwich with Blueberry smoothie, toast with omelette, milk with bananas wrapped, peanut butter oatmeal and Almond butter raisin sandwich. You can even have instant foods as eggs, cereals, milk and oats. Skipping Breakfast will lead to many health problems, and will also add up the fat in your body.

Come to the healthy food recipes for kids, they always correct nutrition for growth and development. Food choices on the kid's early age influences their health risk in the future along with the food habits in the later stages of life. As children not eat everything, you should never force them to eat everything on their plate. You should always go healthy snacks for your children as all children love to have snacks that look attractive. Powerballs made of honey, cereals, dry fruits, and butter is good for the children. Crunchy vegetable nuggets are even healthy recipes for kids.

You can test the pasta and noodles also as they are delicious and healthy food recipe for children. If you want to know more about healthy food recipes for breakfast, you can visit the cooking sites, as they provide numerous healthy food recipes. Make sure that you make use of ingredients containing perfect nutrients to keep you healthy all the time. Remember also that you either must consume more food even less food to maintain a healthy diet. Try adding the tasty, nutritious and active ingredients in your diet to make it balanced.

Nikita Verma writes about many Indian food recipes related topics. She has gained proficiency in various sections as healthy food recipes, vegetarian recipes, Indian food recipes, Delhi Metro Rail map, etc.

reade more... Résuméabuiyad

My Kitchen Aid Mixer For Bread

When I first started making the bread recipe that came down from my grandmother, I made it true to the recipe. Back in the 1970s I had nothing to facilitate bread making but my two hands. I made bread that way for many long years, until I got my Kitchen Aid. I avoided getting a Kitchen Aid mixer for a long time, feeling I didn't need it, but once I got one, it changed my life, and the way I made bread.

At the time I got the Kitchen Aid, I had reduced the size of the bread recipe to make only the 2 loaves that a bread making machine could handle. The bread machine was literally used to its death, and when the Kitchen Aid mixer came into my life, it was a love affair. I started making the whole bread recipe with the original ingredients, but some things just seemed to lend themselves to change. I switched from scalding milk to using just hot water and mixing powdered milk into the initial flour mixture. I changed using sugar to using honey. Then Bread Flours came on the market, with the higher gluten content and that was another change. There is little difference in the flavor of the outcome. This is my recipe.

My Kitchen Aid Mixer Bread

1 1/2 cups boiling water

1 stick unsalted butter

2 1/2 teaspoons salt

1/2 cup honey

2 cups bread flour

1 cup powdered milk

2 packets of Rapid Rise or Instant Yeast

1 1/2 cups cool water

3 eggs

6 cups additional bread flour, plus more for dusting

Place the first four ingredients in the bowl of a Kitchen Aid or other large, heavy duty mixer. Allow the butter to melt and the water to cool to lukewarm, about 1/2 hour to 45 minutes. (I usually start this before breakfast, then eat and get back to the bread once I am done eating.) In a small bowl combine the 2 cups of flour, powdered milk and yeast and stir to combine. When the mixture in the mixer bowl has cooled, add in the other 1 1/2 cups cool water and the flour, milk and yeast mixture. Attach the dough hook and set the mixer to the lowest setting to combine. Set the mixer to the next higher setting and add in the eggs, allowing them to be completely incorporated. Add in 5 cups of flour, one cup at a time, allowing most of one cup to be incorporated before adding the next. For the last cup of flour, watch carefully. If the dough begins to crawl up the dough hook, it has too much flour. If it puddles without shape, there is still too little. Depending on the type of flour and the ambient humidity, you may need more than 8 total cups of flour, or less.

Once the proper amount of flour is incorporated, allow the mixer to run, kneading the bread for another 8 to 10 minutes. At this point, stop the mixer, lower the bowl (or raise the top), remove the dough hook and allow the bread to rise for about 1 1/2 to 2 hours, until it has doubled in size.

Once dough has risen, generously flour a work surface and turn out the bread. Fold it back and forth over on itself to expel large air pockets.

Grease or spray with cooking spray 4 medium loaf pans about 4 x 8 inches. Divide the dough into 4 equal portions. With one portion, flatten it well with your hands, and begin tucking and rolling it into a log. The edges need to be tucked in and under to create an even log shape. Place in one of the prepared pans and repeat with the other 3 sections of dough. Set pans of dough aside to rise in a warm area for 1/2 hour to 45 minutes, or until doubled in size.

Preheat oven to 350 degrees. Place pans in oven to bake for approximately 30 minutes, until nicely golden. Turn out of pans onto counter or racks to cool. The loaves should sound hollow when tapped on the bottom.

When my children were younger, one loaf would be devoured before it had a chance to totally cool. Still, with three extra loaves, what to do? They freeze exceptionally well. When a loaf is needed, remove from freezer and allow it to thaw naturally. If you are in a hurry, one minute in the microwave will thaw it enough to be able to slice. Make this bread and enjoy it.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors.

reade more... Résuméabuiyad

The advantages and disadvantages of using natural food colors

Although we have heard a lot about the negative effects of artificial preservatives and food colors for our health, we still continue to consume foods that contain them. we have little choice when it comes to the ingredients in the food we eat from restaurants or buy from the campaign check. If you are considering seriously to control the amount of artificial food dye you consume, you can make the practical alternative and prepare your own food makes natural food colors instead. Here are some of the natural ingredients that you can use to make your own food dyes and their advantages and disadvantages.

Grapes

Grapes or grape must is a major source of skin pigment to make purple dyes. Skin and flesh of the fruit is rich in Anthocyanin compounds responsible for producing the vivid violet hue. It is commonly used in sweets, yogurt, ice cream, jam and marmalade. Vitamins contained in grapes help to prevent and reduce the risk of diseases such as rheumatism, arthritis, Kidney and liver disease, diabetes, anemia and certain cancers.

This additive is not recommended for pregnant and nursing women. It can cause sore throat, nausea, and headache and allergy of some people.

Turmeric (Curcuma)

Popular ingredient in the manufacture of yellow food colouring and is used mainly for spicing up meals, turmeric as curries, salads, soups, mustard and cheese. Turmeric is Curcumin, which is said to prevent or reduce the risk of influenza, cirrhosis, ulcers, Alzheimer's disease and certain cancers. You should not use turmeric negligent, but. Consuming too much turmeric may lead to digestive diseases. It can also produce side effects in pregnant and lactating women. You do not need to use large quantities of turmeric for food stains anyway. Only a small amount is enough to produce concentrated amounts of live yellow dyes.

Caramel

This is probably one of the most commonly used additives, especially in candies. Natural starches and sugar is caramelized using high temperature, producing amber-colored liquid that can be used from soft drinks to the processed meat. There are several classes of caramel, each categorized by the chemical agent used for caramelizing process. Steering clear of caramel color substances containing ammonia and sulphite, which can be harmful to the body. Caramel is delicious, but have very little nutritional content, so it should be used carefully. Consuming too much caramel colouring can lead to allergies, immune deficiencies, diabetes, cancer and asthma in some people.

Sugar beet juice

Sugar beet root is one of the most recommended health ingredients to produce the red and pink food colouring agents. The roots are juiced and then pulverized added to lots of food and drink products, from ice creams to herbs. It contains a wide range of nutrients, including magnesium, manganese, iron, foliates, vitamin C and other antioxidants. The juice from sugar beet fruits are good for patients with immune deficiencies, Kidney disorders, liver problems and colon cancer. It is also a good drink for those who want to control obesity.

Too much consumption of sugar beet root can cause allergies and damage the Kidney stones Pregnant and breastfeeding women should consume. sugar beet root juice in moderation.

reade more... Résuméabuiyad

How To Cook Kobe Beef To Perfection

Kobe beef is one of the best meat cuts in the world. The meat comes from the breed of Wagyu cattle from Japan. People buy Kobe beef because of its tenderness and unparalleled richness. It is also very versatile. It can be eaten raw or cooked by grilling, frying or sauteing. The following are some of the best ways to prepare and cook Kobe beef:

Kobe Beef Burgers

The secret to making delicious Kobe beef burgers is to cook the meat slowly and carefully. This way you can preserve its unique flavor. Start by seasoning the burger with pepper and salt. Preheat the grilling pan and brush it with vegetable or olive oil to prevent the burgers from sticking. Carefully put the burger on the pan, cook for three to six minutes. Use a spatula to flip the patties over. Heat and flip the burgers every three to five minutes. Place an instant-read meat thermometer into the midpoint of the Kobe burger. Once the thermometer reads 150 degrees Fahrenheit, you can remove the burger and add the buns.

Kobe Steak Recipe

Everyone loves a juicy steak. There are many mouthwatering recipes for Kobe steaks online. The best way to season the steak is to use kosher salt and freshly ground black pepper. Brush a little bit of clarified butter into the steak before grilling to add flavor. This will also prevent the steak from sticking onto the grill. According to cooking experts, grilling is the preferred way to cook a steak because it cooks the steak at a very high temperature for a short amount of time. To assess how done the steak is, simply press the center of the steak. A steak that feels soft is not done yet.

Stir Fried Beef with Vegetables

In a small bowl, make your soy sauce mixture by whisking together 1 tablespoon cornstarch, 1 tablespoon brown sugar, 3/4 teaspoon ground ginger, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon. pepper, 1/2 cup cold water and 1/4 cup soy sauce. Set aside. In a skillet, stir-fry the thin strips Kobe beef for three to five minutes. Add the soy sauce mixture and vegetables like cauliflower, onion and carrots. Cover and cook until vegetables are crispy and tender.

Kobe beef is preferred by many chefs and cooking enthusiasts because of its immaculate flavor and rich texture. Kobe beef is also a bit expensive, so don't put a price on its quality. If you are on a budget, select smaller cuts of meat and focus on preparing the steak.

People buy Kobe beef because of its tenderness and unparalleled richness. It is also very versatile. There are many mouthwatering recipes for Kobe steaks online .

reade more... Résuméabuiyad

An Easy Sauce to Serve over Pasta

Sometimes we have an accident when making a meal and it turns out to be the best thing, ever. This happened to me some years ago, when I was making a pasta sauce for spaghetti. I had a large container of what I was just sure was spaghetti sauce. I fried up the hamburger meat, added in the usual onion and green pepper, grabbed the sauce to add in and midway through pouring the jar full, I realized it was Salsa. Oh my. I was so upset at that moment, yet it turned out to have excellent flavors.

We all have days when inspiration is low, and nothing seems just right. What to make for dinner? I had a day like that not too long ago, and started frying up hamburger, hoping to come up with some kind of sauce for pasta. I hoped for inspiration to hit along the way, and this was the result. Recalling that day years ago, I decided to again use salsa. I fried the hamburger meat, added in onions and green pepper, some salsa, though not a whole large container. I added a little of this and that, and this is the recipe I created. It is great over spaghetti, or ziti, rigatoni or any pasta you desire.

Texicali Meat Sauce

1 pound hamburger meat, fried in a large pan

1 large onion, chopped

1 large green pepper, chopped

2 large cloves garlic, minced

2 teaspoons chili powder

1 teaspoon salt

1 1/2 cups your favorite salsa

1 can tomato paste, 6 ounces

1 cup water

1 small can chopped green chiles

Herbs of choice: chopped fresh basil, rosemary or thyme, use any or a combination

5 - 10 green olives, chopped finely

Brown the meat in a large skillet, breaking up well. As the meat is nearly done, add in the onions and green pepper and toss, cooking for about 5 minutes. Add in all the rest of the ingredients, mix well and bring to a boil. Reduce to a simmer and allow to cook for at least half an hour, until everything is cooked through. Serves about 6 to 8.

How much easier can this be? One time I made this I had pesto on hand. As pesto is nothing more than basil and parsley in olive oil, I used a couple of tablespoons of pesto instead of the other fresh herbs. Once I had only rosemary on hand and that is all that went in. As you can see, I have made it quite a few times recently. It is good over any type of pasta. It could be assembled with a large ziti and topped with cheese and baked until bubbling. It is not a hard and fast recipe. This came completely out of the blue. The idea is to relax and enjoy the flavors. Experiment and see which ones work for you. Use what you have on hand. I do urge you to try out making the sauce with a salsa of choice. It is really quite good.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ my Blog my Marketplace or Facebook page A Harmony of Flavors.

reade more... Résuméabuiyad

A Simple IPA Recipe

For the uninitiated, IPA stands for India Pale Ale. It's not that it came from that country. It was first brewed in Europe. Because it was sent way the hell over the India, it needed to have a real punch to take such a long journey. The strength kept it from becoming loaded with bacteria. Remember, back in the day there was no FedEx. It needed to be strong.

And then there was the lion's share of hops. This additive is a natural preservative.

Now with That Out of the Way

Check out this recipe to make one kind of an IPA at home. This is the stuff you'll need as you begin this long trip toward the popular ale. You should end-up with a 2-gallon batch.

Wyeast #1028: London ale1 ounce of 5.5% Willamette bittering hops)1/2 ounce, Willamette finishing hops5 ounces, crystal malt2½ pounds pale maltMeasurements - OG: 1.043 and FG: 1.008

What's an OG? It's an abbreviation for "original gravity." This is a measurement of how much sugar you get from the grains. Assuming you have 10 pounds of 2-row malt, you're looking at a 1.057 OG beer at 80% efficiency. If you're efficiency plummets to 60% you'll end-up with 1.043 OG count for a 5-gallon batch. Since the sugar content is low, you'll need to use fewer hops which will mess-up your alcohol content.

FG means "final gravity." For instance if your IPA has an OG of 1.054 but an FG of 1.020, you missed the boat. The final taste will have too much body, masking the bitterness of the malt. The balance will be too rich.

O.K. The primary fermentation will take about a week. The secondary one only needs 4 days.

The Batch

Start by mashing 5 quarts at 140 degrees. Be mindful, the better the water, the better the brew. Read the pH to 5.3. If it's not there, act accordingly by adding more mash or water. Rip the fire up to 150 degrees. Watch the temperature, letting it simmer for 2 hours. The final 5 minutes, crank the flames up to 170 degrees. Mash 2 hours, maintaining temperature at 145-150 degrees. Mash out 5 minutes at 170 degrees. Sparge with 2 gallons of 165 degree water. Sparging? Wiki explains it this way "drain the wort completely from the mash, after which more water is added, held for a while at 170 degree and then drained again. The second sifting can be used in making a lighter-bodied low-alcohol beer known as small beer, or can be added to the first draining. Some home brewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs."

Anywho, after sparging, boil it for another hour-and-a-half. Add the hops in the last hour. Then 5 minutes before the end of boiling, add the finishing hops.

Let 'er ferment as proscribed above.

How do you get the carbonation to happen? Take 1/16th of a teaspoon of corn sugar and dump it in the bottle, fill it with the final product and cap it. There should be enough yeast still in the brew to make it all bubbly so when you open a cold one, it should hiss at you.

Stan Schubridge is a freelance writer living in Brooklyn, New York. Stan writes mostly for Beertaps.com which is an eCommerce company out of New York that sells all the Beer Tap Handles one could need.

reade more... Résuméabuiyad

Role of Starch And Starch Suppliers in Food Industry

Starch and starch supplier both plays a key role in food industry. For centuries, starch is used as the major ingredient in human diet. This abundant carbohydrate that nature provides is used by chefs, bakers, food technologists and even home makers. However before it is all set for use by the industries, starch is processed carefully following different measures. This creates the need of starch suppliers who actually provide these processed starches to the food and other non food industries.

The agriculturally produced plants like potatoes, rice, corn, cassava, arrowroot, wheat etc are mainly processed to produce starch. Thus suppliers extract it from the storage organ of these plants in a native form. After extraction it is first separated from other molecules present in the storage organ and then it is sent for processing. In this context, it is to be mentioned that some of this native molecules alter their properties after processing is done. Though this native molecule can be sold as it is but the suppliers process it to improve and make it available for use in large scale industries.

Starch is turned into modified or hydrolyzed form after undergoing through various processes. Physical, chemical, or enzymatic processes convert native starch into modified form. Again in case hydrolyzed form, which is mainly used as sweeteners, the starch chain is broken down into smaller glucose chains via hydrolysis. In food industries it is used especially as modified form and glucose.

Starch which is actually polymers of glucose has special water binding and shelf-life extension properties in it. Following are the few of its uses in food industries:

It is used as a form of molds in preparation of different confectionery items.It is also used as a thickener for pudding, custard, soup, sauces etc.It is contained in many staple foods and is used directly for human consumption.It is also used in bakery fillings for cream, doughnuts and fruit pies.It forms a strong gelling agent when combined with MALTRIN maltodextrin and is used for manufacturing jelly, gum, candies etc.

Due to the property alteration tendency of starch after modifications, it is not always helpful for the industries to refer to a chart of native starch characteristics. Thus all the food sectors seek help of the starch supplier specialist who can guide you for proper selection of the food ingredients. In this way the specialist can help the industries in their production by proper starch amalgamation. Irrespective of the type of product you want to manufacture, it is very important that you select the accurate starch base that can meet your needs. So before communicating with the suppliers it is necessary that you have a clear idea about the attributes that you need to include in your product. If you can help the supplier with any valuable information regarding your desired attribute then they can easily select the exact food ingredient for you and accordingly can help you to complete the production successfully.

Myself Alisha Sen is a professional content writer, writes about various articles on food ingredients like starch, glucose, etc. I would like to focus on the starch suppliers and glucose suppliers in Kolkata in this article. Rate this Article

Role of Starch And Starch Suppliers in Food IndustryRating: 5.0/5 (1 vote cast)

Alisha Sen has published 5 articles. Article submitted on February 06, 2013. Word count: 487

reade more... Résuméabuiyad

Dry Fruit Milk Mix Recipe For Elderly

Aged persons need more nutrients to aid the repair process of body. Their body needs more vitamins and proteins as it experiences continuous degenerative process. Elders' diet should be simple, nutritious and easily digestible. Here is a recipe which help to supply good amount of vitamins, proteins, antioxidants , minerals and many more.

Dry fruit milk mix

Ingredients:

Almonds - one cup

Shelled Pistachios - one cup

Cardamom - 10 in number

Saffron- ¼ spoon

Ragi- ¼ cup

Method:

Roast almond, pistachios, ragi separately in low flame. Allow them to cool. Remove outer skin of cardamom and collect seeds. Blend all roasted ingredients, cardamom and saffron in a blender into a fine powder. Store it in an air tight container. Mix a spoon of this with a glass of warm milk. Stir it well. Sugar, sugar candy, jaggery or date syrup can be added to this for sweetening . This warm drink supplies plenty of nutrients to elderly. Here is a list of benefits of ingredients.

Milk: Milk contains nutrients like protein, fat, mineral matter, water and lactose. It is rich in calcium and vitamins. It is the natural food of all young mammals. Milk is a reservoir of nutrients and forms an important ingredient of a balanced diet. As it is rich in calcium it makes our bones and teeth strong. It helps to nourish the body with high quality proteins and vitamins. Drinking milk everyday helps to keep our body fit. Warm milk induces good sleep.

Saffron: Saffron acts as a cardiac tonic and is used to treat diseases which originate from vitiation of blood. It helps in easy flow of urine. saffron helps to increase appetite .It also reduces indigestion, diarrhea, vomiting and acidity. Saffron is used as an active ingredient in ayurveda preparations for diseases of central nervous system.

Almonds :Almonds are rich source of fiber, proteins, minerals, vitamins and heart friendly fats. The fiber in almonds gives a feeling of fullness when consumed and add up to roughage content of diet. Almonds contain good percentage of proteins. Apart from these vitamins and minerals like vitamin E, riboflavin, magnesium, calcium, copper and manganese are also present in significant amount. All these nutrient components help to boost body immunity, energy and repairing process of tissues.

Pistachios :Pistachios are rich in antioxidants, heart friendly fats, phytosterols, carotenoids, vitamins and minerals. The nutrients of this nut help to lower cholesterol level and prevent absorption of cholesterol from food. Consumption of pistachios helps to prevent cancer and diseases of heart. Studies have shown that carotenoids prevent muscular degeneration. The minerals and vitamins of pistachio help to boost body immunity and aid in normal functioning of body.

Ragi:Ragi is minor millet which is a store house of nutrients. The bioavailability of nutrients in this cereal has increased its nutrition value. Ragi provides fiber, starch, minerals and vitamins.

reade more... Résuméabuiyad

Kare-kare Pork Pata Recipe | Healthy Pork Recipe

Kare-kare Pata Recipe

Ingredients
2 lbs. Pork shank (pata), cut into 2 inch thick pieces

1 1/2 cups crushed peanuts
1/2 cup peanut butter
2 medium Chinese eggplant, sliced
2 tablespoons fish sauce
1 bunch bok choy, cleaned
1 1/2 cups string beans, cut in 3 inches length
1 medium onion, diced
5 cloves garlic, crushed
1 tablespoon annatto powder
3 tablespoons cooking oil
1/2 teaspoon ground black pepper
2 cups water or beef broth salt
1/4 cup shrimp paste (bagoong)

Procedures:

• Pour 2 liters of water in a pot. Bring to a boil. Add about 3 teaspoons of salt, and put in the pork shank. Simmer for 1 hour.
• Remove the pork from the pot. Set aside. In a pot of hot cooking oil clean. Saute garlic and onion.
• Add the black pepper. Revolver. Add the pork. Cook for 2 minutes.Put in the fish sauce, crushed peanuts, peanut butter and annatto. Revolver.
• Pour in the beef broth (or water). Bring to a boil. Simmer for 20 to 30 minutes, stirring occasionally. Add water if necessary.
• When the texture thickens, add the eggplant. Cook for 5 minutes.
• Put-in the green beans. Cook for 3 minutes.Add the bok choy. Cover and then turn off heat. Let cook vegetables using waste heat for 5-7 minutes (do not remove cover).
• Transfer to a serving bowl. Serve with shrimp paste.

reade more... Résuméabuiyad

Ginataang Galunggong | Tulingan Recipe | Healthy Seafood Recipe

Ginataang Galunggong | Tulingan Recipe

Ingredients
4 pieces medium round scad (galunggong), cleaned and salted
4 pieces Serrano peppers
3 cups coconut milk
1 knob ginger, sliced into strips
1 tablespoon fish sauce
1/2 teaspoon ground black pepper
1 small red onion, sliced
2 cloves crushed garlic

Procedures:

• Pour the coconut milk in a wide pot. Boil.
• Add garlic, ginger, onion, fish sauce and black pepper. Revolver. Cover and cook for 5 minutes.
• Place fish in the pan along with the Serrano pepper. Cover and continue cooking on medium heat for 30 minutes.
• Remove the cover. Let the sauce is reduced to about 1/2 to 3/4 cups.
• Transfer to a serving platter. Serve with hot rice.

reade more... Résuméabuiyad

Adobong Tahong Recipe | Healthy Seafoods Recipe

 Adobong Tahon Recipe

Ingredients

1 lb. Mussels, cleaned and shell removed
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
4 pieces dried bay leaves
1 tablespoon whole peppercorn
2 tablespoons toasted garlic
2 tablespoons cooking oil
Salt to taste

Procedures:

• Heat oil in a pan. Put-in the garlic and peppercorns. Cook until the garlic turns light brown.
• Add mussels. Stir and cook for 2 minutes.
• Put-in bay leaves, add the soy sauce and 1 tablespoon roasted garlic. Boil. Simmer for 5-7 minutes.
• Pour in the vinegar. Allow the liquid to reboil. Stir and cook for 3 minutes.
• Add salt to taste. Transfer to a serving platter. Top with remaining garlic toast. Serve.

reade more... Résuméabuiyad

Get More Information on How to Take Care of Your Baby For Its Healthy Growth And Vitality

Parenthood is just about the most wonderful experience. Watching your baby grow daily and nurturing it until maturity and self independence is quite a thrill. However, without proper care and guidance, the role of being a parent can prove to be an agonizing experience. For this reason, it's worth taking your time to look around and read a couple of child care literature material that will provide you with tips on child care and parenthood. Children online is one of the magazines on childcare that you can easily read online, and get helpful information.

This magazine contains vital information that pertains to care and growth of your baby, such as the best recipes for kids, which ensure proper growth and health of your child. Information on the recipes for kids seeks to inform you on the best nutritional value foods for the health of your baby. It offers information such as:

What type of milk is best for your child and your family as a whole, is it cow's milk, goat's milk, unpasteurized milk, soy milk or rice milk?Recipe for making rye bread, how to store it, serving suggestions and its advantages over other types of bread such as white bread.How to feed your family on a budget by finding alternatives for your diet and making a shopping list while going to the store.Why many parents prefer to pack lunch for their children from letting them take school dinner and the misconception on the same.

If you are keen at getting the best recipes for kids, then children online is the magazine you need to be taking a look at, as often as you can. There is plenty of good information available that touches on many issues related to child's growth and upbringing. Such like information includes:

How to behave when a baby comes, such as how you need to take it easy and avoid stress, how you need to plan ahead to avoid surprises which lead to stress, how you need to avoid stress as it also stresses the baby, and how to sleep when the baby sleeps.How to handle issues relating to the amount of pocket money you give your child.What kind of trendy clothing you put on your child, which will be sun safe.What kind of play house will be safe for your child at play time and how environmental friendly it will be.

Don't stress about bringing your child up in a healthy and proper manner, because children online just made it way easier for you.

Dipti is a passionate SEO Consultant and article writing enthusiast who loves photography, mountain climbing and bike riding. She's currently works at Keyideas Infotech (P) Ltd specially working for Children Online & Recipes For Kids . Rate this Article

Get More Information on How to Take Care of Your Baby For Its Healthy Growth And VitalityNot Rated Yet

Naresh S Kumar has published 37 articles. Article submitted on December 05, 2012. Word count: 415

reade more... Résuméabuiyad

Invitation to give the skill of quick easy meal ideas culinary arts courses

Many men and women are there in the world, for whom cooking is a self confessed to the hobby. These are people who like to cook and serve the food, when required. Serve as hosts for their friends and relatives and cooking a variety of dishes at this opportunity is something that gives them the best. There are people who are most comfortable when the steaming up a soup or adding ingredients for curry on the fire. These cooking enthusiasts who have learned a few tricks of the trade by reading books, watching cooking series and some quick easy meal ideas have been borrowed from the older. The right mix of all the ingredients necessary for them, and this will be reflected in the taste of the delicacies, which has produced.

Because of the fast easy meal ideas are prominent in the modern day cooking, culinary arts universities is a good place to improve further thoughts on their existing knowledge. Since these people have learned things for cooking, to some extent, on their own, they can be further trained in the available at culinary arts universitiescourses. These courses have a lot of things to teach the enrolled students. Basic things about kitchen work and handling of different products before you put it on the gas burner is an important part of the learning process. People want to ensure that these courses allows them to learn new culinary art techniques, in order to raise awareness among people.

People from their previous experience and knowledge is able to produce the best food items and they also taste superb. But the extra flavour, which is provided by the courses is to know about the different cuisine specialties in the world. Starting from Greek food recipes for the Italian menus or ordering special pizzas, everything can happen if the prepared foods are provided in these courses. As a means to perform work preferentially, these cooking lessons probably give people the best ideas in various art and cultural settings. Therefore, in order to expand their knowledge of food items and their correct preparations is the purpose of the people who come to the culinary art universities.

Most of the participants in the programmes and workshops on food products will include those ladies and gentlemen who have a great interest in the art of food preparations. Here, not only will have boosted their confidence, but their hands are set sufficiently to bring the best recipes from the different continents. They can prepare as simple an item as easy finger food recipes or the tougher non vegetarian delicacies. Others can also accompany such dinners or packed lunches by these chefs and enjoy the high quality of the food is presented. The demand for these individuals increases during festivals and this trend is having an impact on the way in which the cooking lesson plans are also included. There are plenty of recipes, which says about the type of food materials, which can be prepared, and that would appeal to most people.

Goodcookingtoday is a prominent site and is better than any other home pages, cooking and solve all needs with respect to the culinary wonders. It provides a wide range of recipes as a quick easy meal ideas, cooking easy finger food recipes, lessan, and much more.

reade more... Résuméabuiyad

Lemon Chicken Recipe | Healthy Chicken Recipe

Lemon Chicken Recipe 

Ingredients
For the Chicken
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions, to serve

For the Sauce
1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch
salt and freshly ground black pepper

Procedures:

• Place chicken in a bowl and mix with soy sauce. Let marinate for 30 minutes.
• To make the sauce, mix the lemon zest and juice with sugar water and cornstarch in a small saucepan. Bring to a boil, stirring constantly until thickened, then keep warm.
• Meanwhile, heat the oil in a heavy-based saucepan. Beat egg yolks and cornstarch in a small bowl to make a paste. Stir in the chicken and fry dough for three or four minutes on each side until golden and cooked through.
• Transfer to a plate and spoon the hot lemon sauce over chicken. Sprinkle chives over the dish before serving.

reade more... Résuméabuiyad

How to Cook Kobe Beef Recipes the Traditional Japanese Way?

Kobe beef comes from the Japanese Wagyu cattle that are very famous for its tenderness and appetizing flavor. Because this is a famous Japanese creation, there is no better way of cooking it than how the Japanese would. Here are some Kobe beef recipes that can be made out of this famous meat. If you try one of these recipes for Kobe beef, you will definitely like the tastes of it and find a flavor that is different from the previously ordered Kobe steaks or New York strip steak online.

Wagyu shabu-shabu

Here are the ingredients:

One pound of Kobe beef tenderloin or sirloin cut into paper-like slicesOne pound of tofu cut into desired sizesOne-half pound of shirataki noodlesOne pound of Chinese cabbageOne-half pound of watercressMushrooms to prepare: one-half pound of regular mushrooms, one-half pound of enokitake mushrooms and six to eight shitake mushroomsBite-sized cuts of kombu or seaweedLemon juice (one part)Soy sauce (two parts)

Here are the simple steps in cooking Wagy shabu-shabu:

Place all ingredients in one large platter, except for the lemon juice and soy sauce.Put the kombu slices in cold water; then heat it by placing them on top of a fired stove. Remove it once the water comes to a boil.Keep the water on a gentle boil.Cook the vegetables in the boiling water first as Kobe beef are cut into thin slices and will be cooked fast.Put the soy sauce and lemon juice in a saucer as dip.

Kobe Teppanyaki

The ingredients for this delectable recipe are as follows:

One pound of cubed sirloin or tenderloin Kobe beef12-18 pieces of fresh shrimp12 shitake mushroomsTwo large carrotsTwo large green peppersOne Chinese cabbageOne onionYakiniku sauce

Here are the instructions on how to cook Kobe Teppanyaki:

All ingredients must be cut into bite-sized portionsHeat a frying pan and oil it, and fry all the items in it. Be careful to place all similar food items together.Once cooked, dip fried items in the Yakiniku sauce for a sumptuous meal.

Kobe Beef Sukiyaki

These are the needed ingredients for this recipe:

One pound of cubed sirloin or tenderloin Kobe beefFive-ounce can of drained bamboo shootsOne-half pound of shitake mushrooms, cut in thin slicesBeshel green onions, evenly cutThree celery stalks, sliced diagonallyThree cups of fresh spinachTwo tablespoons of salad oil

Here are the ingredients for the sauce:

One-half cup of beef brothTwo tablespoons of sakeTwo tablespoons of sugarOne-third cup of soy sauce

Follow these steps when cooking:

Heat an oiled skillet and cook the meat from side to side while mixing it with the sauce.Put the vegetables, except for spinach, in different parts of the skillet and cover.Simmer for 10 minutes; then add the spinach.Simmer for another five minutes and it is ready to serve.Here are some Kobe beef recipes that can be made out of this famous meat. If you try one of these recipes for Kobe beef, you will definitely like the tastes of it and find a flavor that is different from the previously ordered Kobe steaks or New York strip steak online .

reade more... Résuméabuiyad

New Fiber One Trail Mix & Protein Bars and a Giveaway

Did You Know: 9 out of 10 Americans aren´t getting the  recommended amount of fiber each day?  Now getting your fiber has never been tastier than with Fiber One's new Trail Mix and Protein bars. Taking care of yourself suddenly sounds like fun! It all started with the Oats and Chocolate Fiber One bar, but now Fiber One offers several solutions to help you get the fiber you need. There are so many delicious ways to enjoy fiber! Check out their range of products at a Publix® near you. Try all of these delicious Fiber One bars: Oats & Chocolate - 35% of your daily fiber with chocolate chunks, chocolate flavored drizzle & yes some oats Chewy Trail Mix - 35% of your daily fiber with chocolate chunks, raisins, peanuts & cranberries Caramel Nut Protein - 7g of protein plus 20% of your days´ fiber with caramel and peanuts wrapped in chocolate flavored coating Coconut Almond Protein - 7g of protein plus 20% of your days´ fiber with coconut and almonds wrapped in a chocolate flavored coating I will admit getting enough fiber in my diet is tough!! I am also one of those people who usually grabs something for breakfast on the way out the door to work so the addition of the protein in these bars is a plus to me!!   We received one bar of each flavor to try. The HUGE bonus is my kids LOVED them!!  Now for the awesome news!!   They have given me a gift pack to giveaway to one lucky reader! One $25 Publix® gift card One bar of each Fiber One flavor above To enter the contest follow the directions below. Winner will be announced April 9, 2013  a Rafflecopter giveaway

Have an awesome day!!

The information, products and gift pack were provided by General Mills and Publix® through MyBlogSpark.

reade more... Résuméabuiyad