Pesta Kuliner: August 2008

Spiced Hot Fruit

Posted on 4:02 AM No Comments
Labels: Recipes

Title: Spiced Hot Fruit
Categories: Beverages, Fruit, Hot

Yield: 1 servings
2 cn (one 20 ounces; one 8-ounces) pineapple chunks
2 cn (15-1/4 ounces each)-apricots; drained and-quartered
1 cn (29 ounces) sliced peaches;-drained
1 cn (29 ounces) pear halves;-drained and quartered
3/4 c Packed brown sugar
1/4 c Butter or margarine
2 Cinnamon sticks; (3 inches)
1/2 ts Ground ginger

Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

Yield: 10 cups. Nutritional Analysis: One 1/2-cup serving (prepared
with margarine) equals 131 calories, 38 mg sodium, 0 cholesterol, 29
gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 2 fruit,
1/2 fat.

Source: Taste of Home
Irene H. of Shenandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit.

Sour Cherry Syrup

Posted on 3:55 AM No Comments
Labels: Recipes

Title: Sour Cherry Syrup
Categories: Beverages, Syrups

Yield: 1 servings
5 c Sugar
4 tb Fresh lime juice
3 lb Washed and stemmed sour
-cherries; unpitted.

In a large pan, bring sugar, lime juice and 3 cups water to a boil, stirring occasionally. Tie cherries up in 2 layers of cheesecloth and gently lower into pan. Cook over medium heat for 25 minutes. Remove pan from heat.

Lift cherries in their cheesecloth and hold above pan for a minute to let syrup drain. Set cherries aside and let everything cool. Pour syrup into clean jars or bottles. Keep in refrigerator until needed. If desired, place cherries in a clean jar and cover with syrup.

Yield: 2 quarts.
Adapted from Najmieh Batmanglij Note: Stir 3 or 4 parts cold water with 1 part syrup and add ice to make sour cherry coolers. Syrup can also be diluted with sparkling water to make cherry soda, or used in cocktails. Reserved cherries in syrup may be used in desserts or as cocktail cherries.

Adapted from Najmieh Batmanglij

Raspberry Cordial

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Labels: Recipes

Raspberry Cordial

2 packages frozen unsweetened raspberries (600 g)
1 1/4 cup sugar (300mL)
4 cups boiling water (1 L)
3 lemons

Put the unthawed raspberries into the saucepan and add the sugar. Cook over medium heat, stirring once in a while, for 20-25 minutes, until sugar dissolves. With a potato masher, mash the raspberries, and syrup thoroughly. Pour the mixture through a strainer, making sure you extract all the juice. Discard pulp. Squeeze 2 of the lemons and strain the juice. Add to raspberry juice. Boil the 4 cups of water and add it to the juice. Let cool and then chill it in the refrigerator. Serve with thin slice of lemon on top, in each glass.

Hot Caramel Apple Cider

Posted on 3:23 AM No Comments
Labels: Recipes

Title: Hot Caramel Apple Cider
Categories: Beverages, Advocate
Yield: 1 servings

1/2 ga Fresh apple cider
1/4 c Packed dark brown sugar
1/4 c Caramel ice cream topping
1 c Frozen whipped topping; -thawed

In a large saucepan, combine the cider, sugar, and caramel topping
over medium-low heat. Simmer until hot and well blended, stirring
frequently. Pour into mugs and top each with a dollop of whipped
topping.

Honey Spiced Cider

Posted on 3:20 AM No Comments
Labels: Recipes

Title: Honey Spiced Cider
Categories: Beverages, Apples, Advocate
Yield: 1 servings

5 c Apple cider
3/4 c Honey
24 Whole cloves
2 sm Navel oranges; quartered
7 Cinnamon; (4-inch) sticks
1 Strip; (4-inch) lemon zest
1/4 ts Grated nutmeg

1. Combine cider and honey in a medium-size saucepan over medium heat. Stir until the honey dissolves.
2. Push 3 cloves into the rind of each orange quarter. Add to the cider along with the cinnamon sticks, lemon zest and nutmeg.
3. Bring mixture to a simmer. Reduce heat to low, cover and simmer at the merest bubble for 20 minutes. Remove the fruit and spices with a slotted spoon and discard. Serve hot. Nutritional analysis per serving: 178 calories, 0 grams fat, 0 grams protein, 46 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol and 7 milligrams sodium.
Makes 8 (6-ounce) servings.

From Recipe is from the National Honey Board. Baton-Rogue Advocate: Wed, Nov 21 2007

Blackberry Shrub

Posted on 3:18 AM No Comments
Labels: Recipes

Title: Blackberry Shrub
Categories: Beverages
Yield: 1 servings

Gather the blackberries; wash and select so that there will be not
sour or imperfect ones. Cover with cider vinegar, (2 years old) and
cook until soft.
Strain, and sweeten the juice to taste; boil down until it is about
the consistency of thick syrup.
Bottle and put in a cool, dark place. When serving, use 3 or 4
tablespoons to a glass of cold water.

Blackberry Peach Cooler

Posted on 3:11 AM No Comments
Labels: Recipes

Blackberry Peach Cooler
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Oregon Raspberry & Blackberry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Oregon blackberries -- fresh or frozen
1 12-ounce can peach nectar
2 teaspoons lemon juice
3 tablespoons sugar -- (3 to 4 tablespoons)
16 ounces crushed ice -- (approximate)
Sparkling mineral water -- (optional)

Crush/purée berries and strain through a fine sieve to yield approximately 1 cup purée. (If berries are frozen, partially thaw before crushing.) Combine purée with remaining ingredients, stir and pour into chilled glasses. Sparkling mineral water makes a nice addition and may be added to glasses if desired.

Description:
"Put your feet up and enjoy the lazy days of summer with this cool, refreshing libation."

Source:
"Oregon Raspberry & Blackberry Commission"
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Apple-Cranberry Cider

Posted on 3:06 AM No Comments
Labels: Recipes

Apple-Cranberry Cider

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Sue Bee Honey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cranberry juice cocktail
4 cups apple cider
1/4 cup Sue Bee Honey
1/2 teaspoon cinnamon
In a large saucepan, bring all ingredients to a boil. Lower heat and simmer for 10 minutes. Serve hot. Makes about 8 servings.
Source: "Sue Bee Honey"
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Appetizer Braid

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Labels: Recipes

Appetizer Braid

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Braids and Wreaths Breads/ Muffins Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method

DOUGH
2 cups bread flour (2 to 2 1/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons Italian herb seasoning
3/4 teaspoon salt
2/3 cup very warm water (120 to 130ºF)
1 tablespoon olive or vegetable oil

FILLING
1 6-ounce jar marinated artichoke hearts -- drained and chopped
1/3 cup sliced ripe olives
1/3 cup drained and chopped roasted red peppers

OR
1/3 cup sundried tomatoes (packed in oil)
1 cup (4 ounces) shredded Provolone cheese
To make dough: In large bowl, combine 1 cup flour, undissolved yeast, Italian herb seasoning and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Roll dough to 12 × 8-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 400ºF 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.
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American Bounty Restaurant Front Street Cider

Posted on 10:55 PM No Comments
Labels: Recipes

American Bounty Restaurant Front Street Cider

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Amount Measure Ingredient -- Preparation Method

1 Small orange
1 Stick cinnamon (3 inch size)
4 Whole allspice
4 whole cloves
1 quart apple cider (fresh is best)
1/4 teaspoon vanilla*
1/4 cup sugar
1/4 teaspoon nutmeg -- grated
Using a vegetable peeler, remove a 1-inch-wide strip of orange peel from orange. Remove and discard the remaining peel. Halve the orange. For the spice bag: Place orange peel, stick cinnamon, whole allspice, whole cloves in center of a double-thick, 6" square piece of 100% cotton cheesecloth. Bring the corners of the cheesecloth together and tie securely with a clean string.

In a large saucepan, combine cider, orange halves and the spice bag. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Stir in vanilla.
To serve, dip rims of heatproof glasses or mugs in water, then in a mixture of the sugar and nutmeg. Use a slotted spoon to remove the spice bag and orange halves. Ladle hot cider into the glasses or mugs.

Per Serving (excluding unknown items): 406 Calories; 8g Fat (14.4% calories from fat); 4g Protein; 99g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 2 Grain(Starch); 1 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

Cake Pans

Posted on 9:02 AM No Comments
Labels: Cooking Tips

Cake Pans
by: Zorana Durkovic

Cake pans….the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan?

When we were shopping for our wedding decorations, wedding dresses and wedding cakes, we gave a decent thought to the wedding cake pans. I would suggest that whenever you go for it chose one which has money back guarantee and warrantees. A one stop cake shop online or a retail cake shop will have the best deals in cake pans, with interesting varieties put to effect.

We had to choose from a lot of cake pans. Look at the variety we had with respect to the wedding cake pans. We finally chose an aluminum cake pan for long lasting baking performance. If you want to know the size it was 11 3/4 x 11 3/4 x 2 in. deep. It could be used for a lot of things like casseroles, desserts etc. We baked the wedding cake traditionally courtesy our family chef, from the same wedding cake pan.

Of course on our wedding Mr. Gillian, (my nephew’s friend; he loves cakes a lot and believes that cake pans are more important than cakes) gifted us with a wedding cake pan. It plays a stellar role in the kitchen. It has a smart design and it is non sticky as well. It has a double coating and does not make the food messy. You should check out the long handles for lifting the can without causing any discomfort.

I have been intrigued by the subject of wedding cake pans. I recommend most of my friends and people I know to check out the best deals on the web for them. It contains exhaustive information and comparative features of every cake can, that in the end you will feel ‘baked’ enough. But seriously speaking, I have used some of them, and so has my chef. Our experiences say that we should go for one which is durable, versatile and is easy on your cooking.

Check out the words from my chef’s mouth: If your wedding cake is what it is, it is because of your wedding cake pan.

Chinese Food

Posted on 8:59 AM No Comments
Labels: Cooking Tips

Chinese Food
by: Marci Crane

now holds a popular place among the entire population of the world. You can find a Chinese restaurant in every major city and in many smaller areas of the world as well. Why is Chinese food so popular? Is Chinese food healthy? What is the history of Chinese food?

The History of Chinese Food The history of Chinese food1 is an interesting one. Unlike many cultures the Chinese believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a delicious noodle dish. This article will refer to noodle pulling later on, but for now, let’s go back to the history of Chinese food.

Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food..

Confucianism and Chinese Cuisine
Confucius was the man behind the Confucianism beliefs. Among many other standards Confucius established standards for proper table etiquette and for the appearance and taste of Chinese food. One of the standards set by Confucius (you might have noticed this at an authentic Chinese restaurant) is that food must be cut into small bite size pieces before serving the dish. This is a custom that is definitely unique to the Chinese culture.

Knives at the dinner table are also considered to be a sign of very poor taste by those who embrace Confucianism beliefs. The standards of quality and taste that Confucius recommended required the perfect blend of ingredients, herbs and condiments--a blend which would result in the perfect combination of flavor. Confucius also emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony. Interestingly enough, Confucius was also of the opinion that an excellent cook must first make an excellent matchmaker.

Taoism and Chinese Cuisine Those who follow the Taoism beliefs focus on the health benefits of particular foods vs. the presentation of the same. Taoists search for foods that will increase their health and longevity. They search for foods that have healing powers. Many times these benefits were often referred to as ‘life giving powers’. For instance, the Chinese found that ginger, which can be considered to be a garnish or a condiment was found to be a remedy for upset stomachs or a remedy for colds.

Is Chinese Food Healthy? Chinese food, when authentic is probably the healthiest food in the world. Some restaurants, which are not authentic, prepare their menu with highly saturated fats or with meats that contain unhealthy amounts of animal fat. These Chinese restaurants are not recommended and they are both neither authentic nor healthy.

Good Chinese food however, is prepared and cooked with poly-unsaturated oils. Authentic Chinese food does not require the use of milk-fat ingredients such as cream, butter or cheese. Meat is used, but not in abundance, which makes it easy for those who love authentic Chinese food to avoid high levels of animal fat. Many believe that authentic Chinese food is really the ideal diet.

Chinese Restaurants in Every Part of the Nation Whether it is in a Tennessee Chinese Restaurant to a New York Chinese restaurant you are going to find culinary dishes that are both healthy and delicious. Savor the flavor with Chinese food!

1 The majority of the information found in this article can be referenced at the following website: http://asiarecipe.com/chicookinghistory.html

Rendang Kerbau

Posted on 8:24 AM No Comments
Labels: Recipes

Rendang kerbau

Bahan
1 kg daging kerbau, potong 5cm X 2cm,
1300 ml santan kelapa kental
1 sdm gula merah
5 lembar daun jeruk
1 batang serai
2 cm lengkuas
450 gr cabe merah, tambah untuk makin pedas
4 siung bawang putih
4 siung bawang merah
ketumbar

Cara membuat:
1. Campur semua bahan keculai garam, didihkan, kecilkan api, biarkan sampai santan menyusut dan daging empuk.
2. Jika daging belum empuk, tambahkan air matang sedikit2
3. Bubuhi garam secukupnya, aduk pelan agar daging tidak hancur. Kalo yakin ga akan bertambah asin, garam bisa dimasukan dipertengahan

Why Do Older Babies Cry?

Posted on 8:18 AM No Comments
Labels: All about Baby

Why Do Older Babies Cry?
by: Mary Thomas

From the age of about three months, babies become more aware of their surroundings and start to be much more communicative. By now you are likely to be able to recognise your baby's distinctive cries, for instance when (s)he is hungry, tired, or needs changing. However, now your baby will cry from boredom, anxiety, frustration and teething. Whilst identifying the cause of your baby's crying will again require a process of trial and error, the following may be of help;

Boredom
Make sure that your baby has a selection of interesting toys within reach. Spend time with your baby just talking or playing or reading from a storybook. Singing and music can also be fun.

Anxiety
Your baby may cry if (s)he fears separation from you or in the presence of strangers or if (s)he is in a strange place. Always be supportive and never make fun of your child's fears. Reassure your baby with soothing words in a gentle tone of voice and cuddle him or her. When you are separated from your baby reassure him or her that you will come back soon. Whenever possible, try to make frequent appearances to reassure your baby that you are nearby.

If you have to be away from him or her for longer periods (for example with a child carer when you return to work) then take time to make sure that your baby is used to the new environment and the new carer. If possible, try to prepare your baby for your being apart by starting with short periods at a time and gradually making them longer. Make sure that you and the carer are patient with your baby's anxiety and don't show any frustration or impatience. If (s)he has a comfort object, such as a toy or blanket, make sure that (s)he has it when you leave.

When you return give your baby extra cuddles and plenty of soothing talk.

Frustration
Your baby will cry when they want to do things that they are not yet able to or when they do not get their own way.

Make your home as childproof as possible to allow your baby to explore in safety without you having to fuss around with moving things out of the way.

Try and have a favorite or new toy or game to hand to distract your baby when (s)he becomes frustrated. Offer help when (s)he needs it but don't completely take over - allow your baby to feel a sense of achievement. If your baby simply wants his or her own way it is important to decide for yourself whether the issue is an important one.

A good rule of thumb is only to assert your own will over those things that are really important and not simply because you prefer things a certain way. When you do decide to assert your will then don't change your mind or this will confuse your baby and make him or her less likely to do as you wish next time. Provided the baby is safe then tantrums are best ignored when possible.

Don't shout at your baby and don't punish him or her afterwards. Explain in a reasoned way why (s)he cannot do whatever it is they want to do. Although (s)he will not understand what you say at first, your baby will understand your tone of voice and will learn what you mean.

Teething
When the teeth are coming through the gums become swollen and red. Your baby may also tug on their ear or even develop cold symptoms whilst teething. Your baby may dribble a lot, be irritable, clingy and have trouble sleeping. Medical treatment is not usually necessary. Try giving him or her something to chew on such as a cold carrot or a chilled (not frozen) teething toy. You can also try rubbing your baby's gums with your finger or applying a small amount teething gel.

Illness or Infection
Crying accompanying symptoms such as: fever, loss of appetite, vomiting, skin rash, light-phobia, is more likely to be the result of an infection. If your baby has these symptoms or if you think your baby is unwell contact your GP or health visitor as symptoms can progress quickly with small babies.

More information is readily available in books such as What To Do When Your Child Gets Sick (http://www.total-kids.com/Amazon_Pages/_what+to+do+when+your+child+gets+sick_0970124503_z.asp), that can be an invaluable resource for new parents.

Baby Name Meanings

Posted on 8:13 AM No Comments
Labels: All about Baby

Baby Name Meanings
by: Michael Barrows

Speaking as a Michael (a Hebrew name, meaning “Who is like God”), I’m really proud of my name. And I think that I – mostly - live up to the title! Of course, my mother would probably disagree; I think the phrase “little devil” would probably pass her lips if she was describing me during many stages of my childhood.

But then, my mother has her own issues; apparently her name (Kathleen) is a Celtic name meaning “Little Darling”. Hmmm, that isn’t the way I used to think about her during those regular occasions when she was punishing me for my “not like God” behaviour…!

And that’s the fun of baby name meanings – parents make naming decisions based on many, many different reasons, including family traditions, religion, culture, uniqueness and “it just sounds really nice.” But – in the Western world – we rarely do any real research into the history or real meaning of names. So when the poor/lucky child finally finds out the meaning of his/her “really nice sounding” name, the results can be interesting, ironic, unfortunate or just sometimes hilarious.

You can have a lot of fun thinking up family/friends names, finding out the meanings and trying to make a connection between the two. For example, my eldest brother Clive is apparently “a cliff dweller”, which is coincidental, since he lives at the top of a very long steep hill! Or why not play the game with celebrities – consider the following:

Badu (as in r n’b singer Erykah Badu): African name meaning “Tenth born child”
Winona (as in actress Winona Ryder): Sioux name meaning “Firstborn daughter”
Aaliyah (the late r n’b singer): Arabic name meaning “High, exalted”
Hilary (as in actresses Duff/Swank): Latin name meaning “Cheerful”

Some cultures have very interesting traditions when it comes to baby name meanings. For example, Hindu names usually have connections with very positive things such as truth, beauty, happiness, blessings, etc, or one of the Hindu gods. In the Sikh culture, girls traditionally have the middle or surname “Kaur”, meaning “Princess”, whilst the boys have the middle or surname “Singh”, meaning “Lion”.

An African friend of mine once mentioned that many Africans are given a second name corresponding to the day of the week on which they were born. I think is a really nice tradition, but in my case, my middle name would be “Sondo” (born on Sunday)!! Hmmmm…

Whatever type of name you have chosen, or are thinking about for your “bundle of joy”, its worth doing a little research into the meaning. And it’s never been easier, with the wealth of Internet resources and books available, including my own site at www.all-about-baby-names.com, which is jam-packed with resources, tips and information on baby names, baby name meanings and baby products.

Your search may yield some surprises; for example, the lovely-sounding name “Malory” is French and means “Bad luck”. You could get round this by spelling it “Mallory”, but this means “Without good fortune” in Old German!
Alternatively, you may end up a little confused by different meanings of the same name; for example “Leah” is a beautiful girl’s name, but what does it mean? Well…

• In Hebrew it means “Cow” or “Weary one” – uugghhh! • In Greek it means “Glad tidings” • In Assyrian, it means “Mistress, ruler”
And a final warning: if you are planning to go for a funky, unusual-sounding name, be sure to avoid “Bacia,” – its Ugandan meaning is “Family deaths ruined the home!”

For more information and advice, check out the baby name meaning resources at www.all-about-baby-names.com.
Enjoy your search and happy baby naming!

7 Quick Ideas Anybody Can Use to Make Beautiful Scrapbooks

Posted on 7:56 AM No Comments
Labels: All about Baby

7 Quick Ideas Anybody Can Use to Make Beautiful Scrapbooks
by: Lena Fields

1. Vellum
Vellum is a transparent, translucent material. Vellum can be used to create a slight shadow or shade change to background or embellishment colors. This can be used as a softening agent for baby scrapbooks, as a touch of elegance to gift scrapbooks, or to create dimension in a boring flat page.

To reduce the cloudiness effect caused by gluing, apply only a thin line of glue along the edges of the vellum. In this way, you will see a slight shadow only along the very edge. This will look like a border to the vellum. Vellum is available in both acidic and non acidic forms.

2. Shadow Boxes
A great way to add depth to your scrapbook page is to add shadow boxes. Basically shadow boxes add a shadow to your images. Shadow boxes are also a great way to make your most important photographs or text boxes stand out form the rest of the page. Shadow boxes can also be to emphasis dedications.

To make a shadow box, simply cut a box shape out of paper. Next, put your embellishment on a larger square of cardstock. Then, add glue to all four sides of the cardstock square and attach it to the back of your paper. The embellishment will show through, adding greater dimension to your page.

3. Patterned Paper
Patterned paper can be used for backgrounds, borders, and embellishments. Often plain white backgrounds look rather boring and dull. Patterned backgrounds add a touch of excitement to your page. The right pattern tailored to your theme and purpose can also increase that professional look.

Colors and patterns can be used to coordinate with your photographs or to add dramatic effects. Paper with various themes and patterns is widely available. For instance, a birthday scrapbook could have a background made of your favorite gift wrap. This could add a touch of elegance or a touch of humor depending upon the patterned paper you choose.

4. Textured Paper
Textured paper can add extra dimension to your scrapbooking page. Textured paper can be used to highlight focus items on your scrapbook page. Textured paper can also be used as a backgrounds or border to give your page an interesting fresh look.

Textured paper is available in a variety of textures and colors and is available in most craft and office supply stores.

5. Book Jacket Backgrounds
For an added personal touch and artist flair use a book jacket as a background. This scrapbook technique looks especially nice when the book jacket is the reader's favorite book or author, adding a wonderful personalized touch.
Be aware, however, that the glossy coating on the book jacket creates an added challenge to sticking objects to this background. Alternative attachment methods include sewing and eyelets.

6. Adding Dimension
One good way to add dimension to images is to use double stick foam tape. Double stick foam tape literally allows items to pop out at your reader adding realism to items. This technique is especially useful in children's art and educational scrapbooks.

Simply, cut the foam tape into whatever shape and size you want. Then, attach to shape onto your scrapbook page. Double stick foam tape is available at most craft stores in various colors and thicknesses.

7. Ribbons and Lace
Ribbon and lace are by far the most common, and most beautiful, border embellishment. The flowing nature of both materials encourages a touch of softness and elegance. Ribbon and lace are especially popular in gift and memory scrapbooks.

Moreover, ribbon is easy to glue and attach. Lace requires a bit more patience.
For an interesting change from ribbon and lace, try using jute or raffia.

3 Non-Traditional Ways to Prepare Your Holiday Turkey by: Chef Phronc

Posted on 7:49 AM No Comments
Labels: Cooking Tips

3 Non-Traditional Ways to Prepare Your Holiday Turkey by: Chef Phronc
Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.

***** Side Note *****
How to determine the amount of oil you need:
The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup

Sweet Pickle Brine:
1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

3 Methods For Perfectly Melted Chocolate

Posted on 7:41 AM No Comments
Labels: Cooking Tips

3 Methods For Perfectly Melted Chocolate
by: Lee Dobbins

Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!

In The Oven
Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.

Double Boiler Method
This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy.

Microwave
Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.

5 Ways To Decorate Your Kitchen On A Budget

Posted on 7:37 AM No Comments
Labels: Kitchen

5 Ways To Decorate Your Kitchen On A Budget
by: Lee Dobbins

Getting a kitchen remake can be tough on your bank account, but there are some ways that you can give your kitchen a whole new look even if you are on a tight budget. These 5 decorating tips won’t break the bank but will have a lot of impact on the way your kitchen looks.

1.Spruce it up with paint.
Paint has the biggest bang for the buck when redecorating any room and especially for the kitchen. It’s fairly inexpensive and easy to use and can change the whole look of the room in a day! You can use paint to update worn out cabinets as well as adding a new look to your walls. If you are adventurous, you can even try some faux painting to give your walls the look of old world plaster or marble. Your local home improvement store probably gives lessons in this for free.

2.New hardware and knobs.
While this may cost you a bit more than paint, replacing your cabinet hardware and knobs can make a huge difference in the look of your kitchen. There’s tons of different styles and colors to choose from – everything from a 1930’s glass drawer pull to knobs styled like modern aluminum kitchen utensils. If you are planning on redecorating your kitchen, you might want to look at knobs first – you might find a style or color that gives you the inspiration for the whole room!

3. Put Up A Border
A wallpaper border is easy work and can make a drastic change without putting much or a dent in your kitchen decorating budget. Sometimes you can even find a pleasing pattern in the discontinued bin for little money. Just make sure there is enough to paper the area you want before you bring it home! If you don’t like any of the paper borders, find a stencil that you like and use that – the cost of paint for this will be minimal. A traditional place for a border is a the top of the wall next to the ceiling, but it can also look nice at chair rail height and also as a backsplash above your kitchen countertops.

4.Go For A Molding
Want a new cabinet look but new cabinets aren’t in your budget? You can buy moldings for the sides, top and doors of your cabinet that will enhance and change the look of any kitchen. You can even buy little bun feet to put on the edges to give your kitchen a country look. While these might cost a bit more than some of these other ideas it is well worth it for the dramatic change it has on your cabinets. Fancy rope trim, and fluted moldings can be glued on to your cabinets to give them a little pizzaz. Decorative crown moldings can be added to the top. If your doors are too plain, you can even buy moldings to add interest to the door panels.

5. Vinyl Tiles
If your floor is outdated, dirty and grungy then getting a new floor will make a huge difference in the look of your kitchen. You may not even notice how dingy the floor looks and may be reluctant to budget in any money for a floor but try to take a fresh look at it and really notice what it looks like. When I sold my house I thought my kitchen floor was a little old but just fine – my realtor took one look and convinced me that a new floor would help me get more for the house. I put a new floor in and couldn’t believe the difference! You can install vinyl tiles yourself for as little as 50 cents a square foot, of course the more you pay the better quality floor you will get and the longer it will last so a mid range price of $3.00 a square foot is probably more realistic.

5 Helpful Tips for Selling Your Home

Posted on 7:31 AM No Comments
Labels: Kitchen

5 Helpful Tips for Selling Your Home
by: Mike Lindsey

Below are . If you visit our website listed in the resource box at the end of this article you will receive 55 helpful tips for selling your home, for Free!

Tip #1 Shed A Little Light on the Subject

Two major things that your potential buyers will be looking for in your home include light and space.

Sure, it’s alright to have one room that is a bit on the darker side; however, if the entire home is dark, that should be considered to be a problem.

When people will be viewing your home, open drapes and blinds, turn on all of the lights, and add lights to darker rooms.

If Mother Nature doesn’t feel like being helpful on the day that people will be viewing your home, use flowers and other similar things that will suggest sunlight.

Your goal is to make your space look crisp, sharp, and vibrant. Your home should be a happy space inside which the prospective buyer wants to spend more time.

Tip #2 Look Down on Your Carpet.

If you have carpet, it’s wise to have it shampooed to remove any stains or smells that may exist. If that doesn’t work, then you’ll likely have to get rid of it.

If your carpet is dirty looking, soiled, or stained beyond rescue, then your only alternative is to get rid of it. Instead of replacing it with carpet, think about wood or laminates, since they’re better selling features.

Wood and laminates make your home look more spacious, and people like to see woods and laminates more than carpeting when they’re looking at homes. As an added bonus, these types of flooring are much easier to keep clean than carpets are.

Tip #3 Avoid Making a “Statement”

If you have any kinds of “loud” decorating that makes a statement or that is controversial, you should take it down.

Examples of controversial decorating are a deer head on the wall, or a bear skin rug.

These items may be attractive or fun in your eyes, but there are many people who will find this a complete turnoff.

This is the same for books and magazines that you might have lying around. If you’re not sure, the best thing is not to display them, in case something might be offensive or simply unattractive to prospective buyers.

Tip #4 Be Realistic

Remember that as much as you want to maximize your selling potential, you don’t want to be so extreme that you’ve not only wasted your time, but you’ve overwhelmed those who will be viewing the home.

If you go too far, the house will look so staged that it will feel artificial. You want your buyers to feel that they could move into the place, not that they should stay behind the red velvet ropes.

Tip #5 The Kitchen Sink

There are lots of little things that you can do to the kitchen sink that are quite inexpensive and easy, and which will make an enormous difference in the overall picture.

For one thing, you’ll want to be certain that there aren’t any leaks at all. Do a good job repairing leaks, to ensure that there won’t be any unfortunate surprises while the prospective buyers are viewing your kitchen.

Also you will want to remove stains from the sink and surrounding area. Use a good quality cleaning product, and make the sink and its hardware simply shine and sparkle.

This is almost as effective as replacing it altogether.

Better Homes And Gardens

Posted on 8:32 PM No Comments
Labels: Handbook Recipes

Better Homes And Gardens, Great Cheesecakes, Special 2008 Issue
30 most popular recipes. Great tasting. Kitchen tested. Photo of every recipe!

On the Cover

Café au Lait Cheesecake.

PDF 45.5 MB
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Kraft Food & Family, Spring

Posted on 8:22 PM No Comments
Labels: Handbook Recipes

Kraft Food & Family, Spring 2008
Spring delights.
40+ recipes that celebrate the season.

Pick of the Crop

Fresh spring vegetables and fruit are abundant. So grab a basket and load up, then check out the top recipes for making the best of your ripe seasonal goodies.

Quick Chicken Choices

When time is of the essence, these swift chicken dinners are just the trick.

Smart Supper

A juicy stir-fry steak dinner for under 500 calories.
Chef's SecretShortcut ingredients speed up mealtime prep.
PDF 19.8 MB
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Kraft Food & Family, Summer

Posted on 8:14 PM No Comments
Labels: Handbook Recipes

Kraft Food & Family, Summer 2008

On the Cover
Cowboy Burgers.

Come on Over!
Hassle-free kabobs, sides, burgers and desserts. That way you can lounge with your neighbors rather than buzz around the kitchen.

Frosty and Fun
Raise your glass to the refreshing drinks of summer: smoothies, iced tea and lemonade.
Smart Supper:
Sizzle Up a Stir-FryThe choice of meat is yours when you cook up the Healthy Living garden-fresh skillet.
Healthy Living: On the Lighter SideDiscover how to grill salmon on cedar, plus find tips for smart summer living.

Crispy and Crunchy
Make snacks fun for your kids with imaginative treats.

My Favorite Recipe: Cooking Together
Try a reader's recipe for macaroni and cheese that was inspired by her garden and her children.

PDF 25.5 MB
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Femme Actuelle

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Labels: Women

Femme Actuelle

Femme Actuelle, du 16 au 22 Juin 2008.
Bronzez Comme Vous AimezA chacune ses envies et ses produits adaptés.
Mode fraîcheurSous le soleil, le chic du coton blanc.
Enquete ExclusiveEntrée en secret en Birmanie, notre journaliste témoigne.
PDF French 46.1 MB

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Bread or ROTI

Posted on 7:33 PM No Comments
Labels: Interprenuer

Bread or ROTI

Di dalam Proyek Kemitraan Terpadu ini akan dibahas sebuah contoh Model 1 yakni perusahaan industri roti dengan skala usaha kecil yang memiliki unit produksi, serta 1 unit mobil tox untuk penghantaran produk roti. Kemudian model ini dikembangkan dengan menambah unit penjualan berupa rombong dorong, model ini disebut Model 2.

Selanjutnya pada usaha pendistribusian produk roti di kembangkan 4 contoh model masing-masing menggunakan rombong sepeda/becak ( Model 3 ), rombong seperda motor (Model 4), mobil-toko ( Model 5 ) dan Gerai Roti (Model 6) pendistribusian tersebut di kelola oleh Agen yang diikat dalam suatu bentuk kemitraan usaha.

Secara ringkas, spesifikasi kegiatan masing-masing model adalah sebagai berikut :
Model 1 : - Industri kecil roti; 1 unit rangkaian produksi
Model 2 : - Industri kecil roti; 1 unit rangkaian produksi; unit penjualan dengan 1 unit box, dengan 10 unit rombong/gerobak dorong

Produk utama perusahaan berupa roti berbagai macam bentuk dan jenis. Produk standar dengan target pasar untuk semua golongan ekonomi. Kegiatan produksi memerlukan keahlian tersendiri dan dapat dilaksanakan oleh siapapun, melalui pelatihan dan pembinaan yang cukup.

A. Bahan Baku
Bahan baku utama adalah tepung terigu, gula pasir dan telor di beli oleh perusahaan di pasar umum, distributor/agen atau asosiasi yang berada di sekitar lokasi pabrik atau dari koperasi yang mewadahi para produsen roti. Dalam kondisi normal, tidak ada masalah dalam pengadaan bahan bakuini, sehingga kontiunitas pengadaan bahan baku selalu terjamin. Pembelian bahan baku sebagian besar di lakukan dengan cara tunai. Harga bahan baku dari pengalaman sebelumnya selalu berfluktuasi. Untuk kepentingan analia, di asumsikan kenaikan bahan baku rata-rata 10% per tahun. Sebagian tolak ukur dipakai harga dasar tahun 1999 sebagai berikut : Tepung terigu Rp. 62.500/bal (25kg); gula pasir Rp.2.500/kg; dan Telur Ayam Rp.400 butir. Mengingat kenaikan harga masing-masing bahan setiap tahun bervariasi maka untuk memudahkan analisa keuangan di asumsikan kenaikan harga bahan baku secara merata sebesar 10%/tahun.

B. Sarana Dan Fasilitas Usaha
Pada Model 1 dan Model 2, sarana dan fasilitas produksi yang diperlukan adalah :
· Tanah, minimal 150 M2 Untuk Model 1 dan 200 M2 untuk Model 2
· Bangunan, masing-masing seluas 100 dan 150 M2
· Mesin Pengaduk Adonan = 1 unit· Mesin Pembagi Adonan = 1 unit
· Oven Pembakaran = 1 unit
· Moulder = 1 unit
· Alat/Pisau Pemotong = 1 unit
· Peralatan lain = 1 set

Untuk unit pemasaran atau penjualan diperlukan oleh
· Model 1 : - Mobil Box = 1 unit
· Model 2 : - Mobil Box
- Kereta/Rombong Dorong = 1 unit

Selanjutnya dapat disebutkan dengan fasilitas produksi tersebut, setiap hari secara normal mampu mengolah sekitar 3 bal tepung terigu menjadikan roti dalam frekuensi 10 kali pembakaran dengan jumlah mencapai 2.000 unit roti berbagai jenis.

Mesin-mesin produksi buatan luar negeri yang dapat di pesan dari distributor di Jakarta, Bandung, Semarang, Surabaya dan seterusnya. Sementara itu oven buatan dalam negeri dapat dipesan kepada bengkel las atau industri permesinan di kota-kota besar di Indonesia. Juga untuk sarana penjualan dapat di pesan secara lokal.

C. Proses Produksi
Secara umum pembuatan roti yang dilakukan terdiri dari peracikan bahan, pembuatan adonan, pencetakan dan pemasakan dengan oven.Proses peracikan bahan, dilakukan dengan komposisi bahan yang tepat sesuai jenis roti yang dihasilkan. Kesalahan dalam penentuan jumlah masing-masing bahan akan berakibat gagalnya produk yang dihasilkan. Adapun pembuatan adonan, dilakukan sedemikian rupa dengan alat mixer atau secara manual. Apabila cara pengolahan yang tidak tepat, waktu juga kurang atau berlebih maka hasil produknya juga kurang baik.

Semua proses produksi dilaksanakan oleh karyawan dengan pengawasan langsung oleh pemilik perusahaan. Selanjutnya proses produksi pembuatan roti secara umum dapat dilihat pada Gambar.7

Alur Proses Produksi Roti
1. Bahan Baku
2. Peracikan bahan
3. Pengolahan Adonan
4. Penyiapan napan
5. Percetakan Adonan
6. Pembakaran dengan Oven
7. Barang jadi
8. Packing
9. Penyimpanan / Siap Kirim

D. Tenaga Kerja
Tenaga Kerja dalam industri ini memerlukan keterampilan khusus. Dengan pengarahan dan pelatihan dari pemilik, mereka di harapkan mampu melaksanankan tugasnya masing-masing. Oleh karena itu jika diperlukan tambahan tenaga kerja tidak akan mengalami kesulitan Untuk setiap model memerlukan tenaga kerja sebagai berikut :

Model 1: - 5 orang di bidang produksi & pembungkusan 1 orang pengemudi dan 1 orang salesman/wiraniaga.
Model 2: - 5 orang di bidang produksi & pembungkusan 1 orang pengemudi dan 1 orang salesman; 10 orang untuk wiraniaga/pedagang keliling.

Sistem imbalan dalam pemanfaatan tenaga kerja tersebut berdasarkan Upah Harian Tetap untuk tenaga produksi. Berarti setiap karyawan yang tidak bekerja upahnya akan di potong sejumlah hari tidak bekerja.

Untuk pengemudi di berikan Upah Bulanan Tetap, tenaga salesman selain di beri upah harian tetap juga persentase tertentu dari jumlah produk terjual. Selanjutnya untuk tenaga wiraniaga/pedagang keliling yang memlilki rombong atau mobil-toko mendapatkan imbalan dari margin penjualan roti sekitar 24%.Sementara untuk agen yang memiliki gerai roti marjin yang diperoleh yaitu 21%.

Kemudian baik untuk tenaga produksi, pengemudi dan salesman juga diberi makan 2 kali/hari. Pembayaran upah dilakukan setiap bulan.

Mengingat bakery (roti) yang di jual hanya mempumyai expire date maksimum 5 (lima) hari, maka untuk menghindari BS (Barang Sisa) yang cukup tinggi, pihak agen/koperasi dan produsen mengatur estimasi produksi serta berdasarkan rencana pemasaran dari wiraniaga sebagai berikut :

a. Masing-masing wiraniaga wajib membuat daftar permintaan roti dua hari sebelum produksi sesuai estimasi dari pesanan konsumen atau pelanggan serta rata-rata penjualan atau pembawaan perhari
b. Pesanan tersebut oleh masing-masing wiraniaga di serahkan kepada Kepala Wilayah yang menangani.
c. Kepala Wilayah mengevaluasi permintaan wiraniaga sesuai dengan penilaian kemampuan dari masing-masing wiraniaga.
d. Kepala Wilayah membuat rekapitulasi permintaan (dari seluruh wiraniaga yang dibawahnya). Rekapitulasi tersebut oleh Kepala Wilayah di serahkan kepada Unit Kemitraan Koperasi.
e. Unit Kemitraan Koperasi membuat rekapitulasi seluruh permintaan Kepala Wilayah di Jawa Timur. Hasil rekapitulasi tersebut merupakan jumlah pesanan yang wajib di penuhi oleh produsen dua hari kemudian. Ketentuan tersebut berlaku untuk segala jenis rombong sedangkan untuk gerai roti (counter), pemesanan dilaksanakan secara langsung oleh counter ke Unit Kemitraan Koperasi

Catatan :
Perubahan pesanan dari wiraniaga kepada Kepala Wilayah dan Kepala Wilayah kepada Unit Kemitraan Koperasi serta selanjutnya kepada pihak Produsen hanya dapat di revisi sat u hari sebelum produksi

Wiraniaga juga diberikan kebebasan untuk menangani pesanan-pesanan besar dari konsumen 1 pelanggan (misal : untuk khitanan, perkawinan, ulang tahun dll ), dimana hasil komisi menjadi hak wiraniaga yang bersangkutan

Top secret restaurant recipes

Posted on 8:41 AM No Comments
Labels: Restaurant Recipes

Top secret restaurant recipes

Over 200 top secret restaurant recipes

Secret Breakfast Recipes - Omelets, Scrambles, Frittatas, Quiches, Pancakes, French Toast, Breakfast Sandwiches, Granola, Award Winning Sausage Gravy

Secret Recipes for Breads and Muffins - Banana Nut Bread, Blueberry Muffins, Award Winning Bran Muffins, Melt-in-your-mouth Buttermilk Biscuits, Perfect Cornbread, Garlic Bread, Raisin Walnut Scones, White Bread or Rolls Like Grandma Made and Danish Coffee Cake to die for Once in a while a new cookbook comes along that makes you just want to jump for joy.

Secret Super Soup Recipes - Quick, Easy Delicious Bean and Cabbage Soup, Traditionally delicious Chicken Noodle Soup, The Best Restaurant Recipe for traditional Chili, Award Winning Clam Chowder with Wild Smoked Salmon, Corn Chowder, Cream of Broccoli Soup, Restaurant Cream of Potato Soup, Hearty Steak Soup and wonderful Vegetable Barley Soup# Secret Restaurant Recipes for Salads and Dressings - Eighteen (18!) restaurant recipes for a variety of great salads and dressings that have become a mainstay of my restaurant business since the "salad revolution" in America

Secret Restaurant Sandwich Recipe - The Earl of Sandwich would have loved these sandwiches! Award Winning Almond Chicken (or Turkey), Bay Shrimp, Ham Salad, the most popular sandwich ever - the Monte Cristo and many more

Favorite Restaurant Recipes for Casseroles - Includes Chicken or Turkey Pot Pie, Deep Dish Salmon & Potato Pie, Dungeness Crab Casserole, Sausage & Cheese Strata, Tamale Pie and more

Restaurant Style Appetizer Recipes - Crab Stuffed Mushrooms with Hollandaise Sauce, Mexican Style Layered Bean Dip, Shrimp Dip, Almond Chicken or Turkey Spread, Delicious Roasted Salsa

Secret Chicken Recipes - Including Chicken Parmesan, Chicken Pasta Ricardo, Chicken Stir Fry - 4 Ways, Lemon Roasted Chicken, Pecan Chicken with Lemon Butter, and Oven Roasted Chicken

Secret Restaurant Beef Recipes - Beef Bourguignon (fun way of saying Beef Stew), Beef Burgundy Strips, Filet Mignon with Bleu Cheese Butter, London Broil, The Best Even Meatloaf, Whiskey BBQ Hamburger and more# Famous Restaurant Seafood Recipes - Asian Roast Wild Salmon, Blackened Cod or Halibut, English-Style Cod, Glazed Salmon, Herb Grilled Salmon, Santa Fe Halibut, Sauteed Prawns Alfredo, Shrimp Fettuccine, Signature Seafood Fettuccine and more

Secret Restaurant Pork Recipes - Barbecue Pork Spareribs, Ham with Red Eye Gravy, Roast Pork Loin with the Pork Brine Recipe, Spicy Pork Stir Fry

Favorite Restaurant Pasta Recipes - Fettuccine with Scallops and Fresh Aspargus, Linguine Pesto, Pasta Alfredo, Penne Pasta Salad with Smoked Salmon, Scallops Linguine, Vegetarian Linguine and more

Restaurant Style Vegetables and Starches - Baked Acorn Squash, Baked Mashed Potatoes, Garlic Mashed Potatoes, BBQ Baked Beans, Bourbon Mashed Sweet Potatoes, Glazed Carrots, Oven Roasted Vegetables with Pototoes, Sage Cranberry Dressing, Oven Roasted Red Potatoes, Creole Style Squash, and more

Restaurant Style Sauces and Gravies - Alfredo Sauce, Secret Barbecue Sauce, Bechamel (White) Sauce, Hollandaise Sauce, Blueberry Sauce, Marinara Sauce, Pesto Sauce, Pork Gravy and more# Salsas, Butters and More - Bleu (Blue) Cheese Butter, Clarified Butter, Herb Butter Spread, Lemon Herb Butter, Corn Salsa, Strawberry Salsa, Sugared Walnuts, Steak Brandy Butter, and more

Secret Restaurant Dessert Recipes - The Best Ever Apple Crisp, Banana Split Trifle, Blueberry Cobbler, Chocolate Brownie, Chocolate Chip Cowboy Cookies, Kahlua Mousse, Key Lime Pie the Right Way, Award Winning Peanut Butter Pie, Oatmeal Cake, Strawberry-Rhubarb Crisp

Restaurant Drink Recipes - 10 Non Alcoholic Drink Recipes including Punch Recipes for Entertaining and over 40 drink recipes containing alchol including many classics and some old time favorite drinks and punches

Cooking Conversion Table - For my international friends and your convenience

Cooking Dictionary - The cooking terms are clearly explained

Download

Italian Sweets

Posted on 8:26 AM No Comments
Labels: Erope Foods

Italian Sweets

by: Kirsten Hawkins

The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a little room, you may miss out on the best part: dessert. No one does desserts quite like the Italians. From simple fruity finger foods to savory layered tortes, the Italian’s make desserts for every palette. From the chocolate lover to someone looking for something lighter and more refreshing, you are sure to find something to your looking in an Italian bakery.

One of my favorite Italian desserts has been a staple of my Grandmother’s dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.

A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.

There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.

Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.

Italian Sweets

Posted on 8:26 AM No Comments
Labels: Erope Foods

Italian Sweets

by: Kirsten Hawkins

Food Allergies

Posted on 8:16 AM No Comments
Labels: Foods Health

Food Allergies
by: Steve Wilcott

An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of chemicals, such as histamine to protect itself.

It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.

Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.

There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.

As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.

Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate". In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.

Most Requested Recipes Diabetes

Posted on 9:57 AM No Comments
Labels: Handbook Recipes

Betty Crocker Most Requested Recipes Diabetes - Easy Family Meals

Every recipe contains carbohydrate choices.
CoverSunny Mediterranean Chicken.
Quick Skillet Meals and CasserolesAny one of these super-easy, terrific-tasting skillet dishes is bound to become your next family favorite.
Fresh Fish, Poultry and MeatFlavorful and fast, here are fish and meat dishes tasty enough to have them ask for more and special enough for drop-in guests.
Speedy Soups and SandwichesOn a cold winter's night, warm up with speedy soups and sensational sandwiches sure to nourish your body, mind and soul.
Simple Salads and VegetablesLoaded with color, freshness and nutrients, these stunning salads and very-easy vegetables will tastefully round out your meals.

PDF 24 MB Download depositfiles OR Download filefactory

Great Cheesecakes

Posted on 9:35 AM No Comments
Labels: Handbook Recipes

Better Homes And Gardens, Great Cheesecakes, Special 2008 Issue

30 most popular recipes. Great tasting. Kitchen tested. Photo of every recipe!
On the CoverCafé au Lait Cheesecake.

PDF 45.5 MB Download OR Download

Betty Crocker Most Requested Recipes

Posted on 9:24 AM No Comments
Labels: Recipes

Betty Crocker Most Requested Recipes - Brunch

Egg Bakes & MoreMain dish options sure to please all your guests.
Pancakes & WafflesHowever you flip 'em, these foods are fun and filling.
Coffee Cakes & Quick BreadsSweet treats and bountiful breads to round out your meal.
Drinks & SidesDelicious and impressive beverages, salads and appetizers.

PDF 22.8 MB Download link OR Download link