Family food recipes

Jollibee to buy Mang Inasal for P3 billion

2010-10-18T08:18:00.000-07:00

Fastfood giant Jollibee Foods Corp. on Monday said it is buying 70 percent of Mang Inasal Philippines Inc. — a Filipino food chain — for P3 billion.

In a filing with the Philippine Stock Exchange, Jollibee Foods said it will pay Mang Inasal owner Edgar Injap Sia III of Injap Investments Inc. a P200 million downpayment.

About 90 percent of the balance will be paid upon closing of the agreement, with balance to be paid over three years after the deal is reached, Jollibee Foods said.

Injap will keep 30 percent equity in Mang Inasal, the disclosure read.

The deal will be completed in 30 days, subject to due diligence by Isla Lipana & Co. and law firm Romulo Mabanta Buenaventura Sayoc and De Los Angeles, it added.

The purchase of Mang Inasal will add 5 percent to the fastfood giant’s worldwide system sales and 7 percent to its profits, according to Jollibee Foods.

It will also increase by 16 percent Jollibee Foods' worldwide store network.

Like Jollibee, much of Mang Inasal’s success is due to chicken. The chain serves primarily grilled chicken and other Filipino food in 303 stores, 24 of which are company owned and the rest are franchised outlets.

Mang Inasal has revenues of P2.6 billion and system-wide sales of P3.8 billion a year.

Jollibee Foods, founded by businessman Tony Tan Caktiong, has 1,578 stores in the country and 375 abroad.

Locally, the Jollibee brand has 703 stores, Chowking (404), Greenwich (218), Red Ribbon (215), Delifrance (23), and Manong Pepe’s (15).

Overseas, Jollibee Foods has 185 Yonghe King stores in China, 64 Jollibee stores in the US, Vietnam and Brunei, 38 Red Ribbon stores in the US, 37 Chowkings mostly in the US, and 51 Hong Zhuang Yuan branches in China. — JE/VS, GMANews.TV

source: http://www.gmanews.tv/story/203720/jollibee-to-buy-mang-inasal-for-p3-billion

any body know how to make slated egg

2010-06-30T22:29:00.000-07:00

Hello everyone may i inform that i am a dealer of eggs base in Cebu City Philippines,and i want to extent my business into salted eggs because of a demand in my place.but sad to say that i do not know to make a salted egg, therefore i ask anybody know this process.just email me versvall2008@yahoo.com or visit my web http://www.egg-business.blogspot.com

How to make a letche plan

2009-12-22T15:36:00.000-08:00

Ingredients:

10 egg yolks (yellow)
1 big can evaporated milk
1 big can condensed milk
1 teaspoon vanilla syrup
1 pc lemon or kalamansi
sugar

How:

Ihiwalay ang yolk (yellow) sa itlog, ihalo ang evaporated milk, condensed milk, vanilla syrup at kalamansi.

Sa lyanera tunawin mo ang asukal na puti, ito ang magiging syrup mo. Sa katamtamang laki ng lyanera isang kutsarang asukal na puti ang ilagay mo at tunawin.

Para maiwasan ang mga bula sa leche flan mo salain mo ito sa pamamagitan ng paggamit ng pinong tela.

Note: Ang natatabing egg whites ay pwede mong gawing soup.

Ingredients for the soup:

1/4 cup green peas
8 - 10 cups of water
1 onion, finely chopped
2 hotdogs or 2 bacons strips, finely chopped
2 Maggie Pork Boulion Cubes
Salt and Pepper
3 cloves of garlic, finely diced
5 stem of green onions (dahon ng sibuyas)

How:

Igisa ang bawang, sibuyas, hotdog or bacon. Ilagay ang tubig, then isunod mo ang Boulion Cubes, lagyan ng asin at paminta para magkalasa. Pagkakulo ihalo ang itlog na puti na ayon sa lapot na gusto mo. Then bago ihain saka mo ilagay ang dahon ng sibuyas.

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Filipino fast food chain inks deal with Lhuillier

2009-07-22T11:31:00.000-07:00

By Debra Magallon-Estero

FILIPINO fast food chain Jollibee Foods Corp. saw its customer base increase as people have become budget-conscious.

“The global economic crisis does not have a (negative) impact on the company,” said Jollibee national key accounts head Jun Salao in an interview last Monday.

"Matod Pa Sa Lola ni Noy Kulas." Join the story-writing contest on Cebuano folklore and win prizes.

He said that those who used to eat in fine dining restaurants are now shifting to fast food.

But he admitted that the frequency of visits by regular customers has declined.

To offset this, Jollibee rolled out promos that will serve the budget-conscious market. “We have different products that will cater to the budget of the customer,” Salao said.

Aside from promo meals, Jollibee also introduced the use of discount coupons or “tipid cards” to encourage people to continue eating at the fastfood chain.

Salao said discount promo has had a high uptake, which shows it is effective in the Philippine setting.

Meanwhile, Salao said the company plans to have 700 stores by the end of 2009. But according to its worst-case scenario forecast, the company will likely reach its target by January 2010 yet.

At present, Jollibee has 663 outlets nationwide, 60 percent of which are franchise-owned.

Last Monday, Jollibee sealed a partnership with M. Lhuillier Philippines Inc. (MLP) to provide a service that will allow customers to order Jollibee meals at ML Padala outlets and have these delivered to any point in the country where there is a Jollibee outlet.

Salao said Jollibee realized a demand for such service as many Filipinos live or work away from their loved ones.

“This service will allow us to connect the family members who are far from each other,” he said. He added that the service also showed how the company can be flexible to the needs of its customers.

MLP vice president Michael Lhuillier said the partnership involves two Filipino companies that “strive to become international players in each of their industries.”

“We started talking with Jollibee one year ago and this will be the first of many joint projects we can do together,” Lhuillier said.

Initially, the service covers five bundled meals but Jollibee and MLP hope to expand it to Kiddie parties. The two firms are also planning to offer the service to the international market.

source: http://www.sunstar.com.ph/cebu/filipino-fast-food-chain-inks-deal-lhuillier

healthy

2009-03-16T19:33:00.000-07:00

'It's so much more than a cookbook or a 'weight loss' program...'

I lost 30 pounds and 3 dress sizes using the exact foods and meal plan in Healthy Urban Kitchen! I got better results working with Antonio in one month than I did in one year of working with trainers, nutritionists, coaches and therapists. I tried every diet out there before Antonio showed me the best way to eat and lose fat. It's so much more than a cookbook or a 'weight loss' program - it's a healthy lifestyle with simple ways to cook and feel amazing. It worked so well I convinced him to write this cookbook & teach others how to eat real food and lose weight without diets, drugs or surgery!

Jaime Larose

Co-Author, Healthy Urban Chef,

Renaissance Woman

New York City

Healthy Food For Dogs: Homemade Recipes. Know How To Feed Your Dog To Quickly Get Astonishing Results.

Food Revolution!

2009-03-16T18:50:00.000-07:00

My husband and I discovered this new restaurant in the Midtown section of Robinsons Place (Ermita). The prices are reasonable, the customer service is more than satisfying, the restaurant itself is clean, the utensils and plates are clean, and best of all… the food is superb!

The first thing they serve is chichacorn from Ilocos as free appetizer, served in a cute ceramic k-shaped bowl. It’s quite a nice touch, really.

So far everything we’ve ordered from the restaurant has been superb, although when I took these photos earlier they’ve run out of one of my favorites… bagnet from Ilocos. We ordered Pancit Lucban instead. Their version of Pancit Lucban rivals that of Buddy’s, believe me. It’s one of my favorite types of pancit because of the noodles used (a bit similar to Bicol’s pancit bato), and the savory sauce (I love the strong flavors) poured over the pancit. The chicharon generously sprinkled on top adds to the awesome smell of the dish.

My husband and I always order unripe mango with bagoong (shrimp paste) on the side. The mango is kalabaw or carabao, which has the strongest sour flavor of all unripe mangoes. Their bagoong is, without a doubt, one of the best we’ve tasted so far. Not a lot of foreigners like bagoong because of its strong fishy smell, it’s an acquired taste, but Filipinos can’t get enough of this.

The vegetables used are also delicious. The banana heart and eggplant tastes great because they have absorbed the broth very well, they are also cooked just right, not too soggy and not undercooked either.

All in all, the dining experience at K.K.K. is simply outstanding. The people in their staff are polite and very accommodating. They’re also very prompt, unlike our experience with some of the crew in other restos near it. Kudos to the owner and staff of K.K.K. for being consistently amazing with their service and food. Keep it up, guys!

Official Google Reader Blog: Square is the new round.

2008-12-15T19:29:00.000-08:00

Official Google Reader Blog: Square is the new round.

What Is Burger King Thinking?

2008-12-05T01:52:00.000-08:00

At the airport yesterday afternoon, after pulling our luggage off the arrival carousel, we decided we needed a bite to eat. What the heck… let’s get something at Burger King.

Divvying up our food items revealed the “Veg City Airport” themed artwork on the Burger King paper tray liner.

Burger King is using the airport security screening metaphor - blocking bad people from getting through the gates - as a way to convey that they (Burger King) similarly screen for only quality ingredients.

But what the hell is going on in this picture?

First I saw a nervous looking onion.
Then I noticed it had its pants down.
Then I noticed the angry pickle… and then the examination glove?!

It seems that the Onion depicted in this image isn’t a quality ingredient. Yikes.

The Onion is standing in the middle of the airport with his pants around his ankles while an angry, brawny “pickle” slips on a examination glove in preparation for a body cavity search.

I’ve got so many questions.

In addition to Botox and anti-aging cream (to make itself look fresher than it actually is and try to sneak into Burger King’s ingredients)… Look at the collection of articles airport Pickle security has dumped out of the Onion’s bags… (i.e. Burger King has allowed the artist to depict in the cartoon artwork).
(I’ve zoomed in and flipped the images so they’d be easier to read)

“Wet Vegs” magazine? (featuring a topless large-breasted pickle licking her lips)

Study: Vitamin C or E pills do not prevent cancer

2008-11-16T17:28:00.000-08:00

By MARILYNN MARCHIONE, AP Medical Writer Marilynn Marchione, Ap Medical Writer – Sun Nov 16, 2:43 pm ET

Vitamin C or E pills do not help prevent cancer in men, concludes the same big study that last week found these supplements ineffective for warding off heart disease.

The public has been whipsawed by good and bad news about vitamins, much of it from test-tube or animal studies and hyped manufacturer claims. Even when researchers compare people's diets and find that a vitamin seems to help, the benefit may not translate when that nutrient is obtained a different way, such as a pill.

"Antioxidants, which include vitamin C and vitamin E, have been shown as a group to have potential benefit," but have not been tested individually for a long enough time to know, said Howard Sesso of Harvard-affiliated Brigham and Women's Hospital in Boston.

The Physicians Health Study, which he helped lead, was designed to do that. It involved 14,641 male doctors, 50 or older, including 1,274 who had cancer when or before the study started in 1997. They were included so scientists could see whether the vitamins could prevent a second cancer.

Participants were put into four groups and given vitamin E, vitamin C, both, or dummy pills. The dose of E was 400 international units every other day; C was 500 milligrams daily.

After an average of eight years, there were 1,929 cases of cancer, including 1,013 cases of prostate cancer, which many had hoped vitamin E would prevent.

However, rates of prostate cancer and of total cancer were similar among all four groups.

The study was funded by the National Institutes of Health and several vitamin makers. Results were being reported Sunday at an American Association for Cancer Research conference in Washington.

"Well-conducted clinical trials such as this are rapidly closing the door on the hope that common vitamin supplements may protect against cancer," said Marji McCullough, nutrition chief at the American Cancer Society. "It's still possible that some benefit exists for subgroups that couldn't be measured, but the overall results are certainly discouraging.

"The American Cancer Society recommends getting these and other nutrients by eating a mostly plant-based diet with a variety of vegetables, fruits and whole grains. A bonus is that this type of diet helps to prevent obesity, which increases the risk of several cancers."

About 12 percent of Americans take supplements of C and E. The new study does not mean these vitamins have no value, just that they didn't prevent cancer in this group of doctors, who may be healthier than the general population, said Dr. Peter Shields, deputy director of Georgetown University's Lombardi Comprehensive Cancer Center.

The best bet, he said, is to do things that are known to prevent the disease — eat right, maintain a healthy weight, and exercise.

___

On the Net:

Cancer meeting: http://www.aacr.org/

source vitamin c

meat and fruits

2008-11-16T01:46:00.000-08:00

In modern English usage, meat most often refers to animal tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to organs, including lungs, livers, skin, brains, bone marrow, kidneys, and a variety of other internal organs as well as blood. The word meat is also used by the meat packing and butchering industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, etc.) raised and butchered for human consumption, to the exclusion of fish, poultry, and eggs. Eggs and seafood are rarely referred to as meat even though they consist of animal tissue. Animals that consume only, or mostly animals are called carnivores.

Through most of human history, individual families of humans hunted, raised, and slaughtered animals for their meat, and later, as civilizations developed, priests and temple assistants performed the functions of slaughtering and butchering animals for food in animal sacrifice. Today, in most industrialized nations, a meat packing industry slaughters, processes, and distributes meat for human consumption.

Imagine this…

Imagine if right now you are showing the beautiful strawberries which you have just picked from your apartment. Wouldn’t that be nice? Now, where's the cream.

See more infomaton

fruit salads

2008-11-14T01:40:00.001-08:00

Fruit salad (also called Macedonia) is a dish consisting of various kinds of fruit, served either in their own juices or a syrup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert. When served as an appetizer or as a dessert, a fruit salad is also known as a fruit cocktail.

Small cups of fruit salad are commonly served for dessert in American public schools. In many cases it is the only form of dessert offered.

However, there are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit's own juice or syrup. One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient. An ever-popular variation also uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries), and also often include miniature marshmallows. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste.

There is also an extended variety of fruit salads in Moroccan cuisine, often as part of a kemia, a selection of appetisers or small dishes analogous to Spanish tapas or eastern Mediterranean mezze.

"Fruit Salad" is also the name of a song by Australian Children's band The Wiggles and on the television show The Wonder Pets.

"Fruit-salad" is also a slang term used for Medals on a soldiers uniform- "Look at the fruit-salad on that colonel." The term refers to the bright colors of a high percentage of the ribbons that usually go with medals.

Cook Book , the secret recipes

2008-11-09T13:48:00.000-08:00

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Walnut Phyllo Rounds

2008-11-05T19:41:00.001-08:00

Recipe

1 lb Phyllo pastry

1 c Butter, melted

FILLING 1 1/2 c Walnut pieces

1/2 c Pistachios or slivered

-almonds 1/4 c Chopped candied orange peel

1/4 c Granulated sugar

1 tb Orange blossom water, or 1

-tsp almond extract 1/2 ts Each, ground cinnamon and

-cloves SYRUP 1 Lemon

2 c Granulated sugar

1 1/2 c Water

FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped. Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter. Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into 3/4 inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets. SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes. Spoon remaining syrup over top; let cool completely. Makes about 42. Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon Stevens

Three-Way Cheese Ball

2008-11-05T19:40:00.000-08:00

Recipe

8 oz Package cream cheese

4 c Shredded cheddar cheese

2 tb Milk

2 tb Grated onion

2 tb Worcestershire sauce

1/2 c Crumbled blue cheese

3/4 ts Garlic powder

1/4 c Snipped parsley

2 tb Chopped pecans

2 ts Cracked black pepper

Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in

the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. From: The Avon International Cookbook Posted by: Sonya Whitaker

Beef Satay

2008-11-05T19:39:00.002-08:00

Recipe

3 tb Corn oil

1 sm Onion, finely chopped

1 Garlic clove, crushed

1/2 ts Hot chili powder

1 1/2 ts Curry Powder

1 1/4 c Water

2/3 c Crunchy peanut butter

1 ts Light brown sugar

2 ts Dark soy sauce

1 ts Lemon juice

Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak

Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.

All-American Egg Rolls

2008-11-05T19:39:00.001-08:00

Recipe

1 qt Cooking oil

15 ea Cloves fresh garlic, peeled

1/2 c Real mayonnaise

1/2 c Softened cream cheese

2 T Prepared mustard

4 ea Polish sausages

1 Egg

1/4 t Milk

8 lg Egg roll wrappers

Chopped parsely Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

Velvetta Salsa Dip

2008-11-05T19:38:00.000-08:00

Recipe

1 lb VELVETTA CHEESE SPREAD

1 JAR PACE PICANTE SAUCE

2 tb CILANTRO (CHOPPED)

microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips

Mushrooms Stuffed with Escargot

2008-11-05T19:37:00.001-08:00

Recipe

1/2 c Soft butter

1 ts Minced shallots

1 Clove garlic (large),

-crushed 1 tb Minced parsley

1 tb Finely minced celery

1/4 ts Salt

Freshly ground black pepper -to taste 12 lg Mushrooms

12 lg Canned snails, drained

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish.

Firey Hot Chicken Wings

2008-11-05T19:36:00.000-08:00

Recipe

2 1/2 lb Chicken wings; separated

5 tb Louisiana hot sauce

2 tb Vegetable oil

1 tb White vinegar

1/4 ts Garlic powder

These screaming hot chicken wings are easy to prepare, and can be made hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings with celery sticks and Cool Cucumber Dip to help extinguish any "fires." NOTE: The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your own discretion. Set oven to "broil" and place rack 6" from the element. In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder. Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture. Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes. You can also cook these wings over the BBQ. Cook wings for the same amount of time over medium high heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking. Serves 2 - 4

Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)

2008-11-05T19:35:00.000-08:00

Recipe

4 Belgian endive heads

1/2 lb Taleggio cheese; room temp

1/4 lb BC Smoked Salmon; thin slice

15 Prosciutto or bresaola

-cured beef slices 2 tb Fennel leaves; finely chop

2 tb Parsley; fresh, fine chop

1 tb Sun-dried tomatoes; pureed

313 ml Roasted peppers; cut in

-thin strips Fresh ground black pepper Extra virgin olive oil Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes into the cheese. Place a spoonful on top of the "boat"(endive) and serve. If unable to locate Taleggio cheese use goat's cheese. Takes 20 minutes to prepare

Asparagus Salad with Vinaigrette Chinoise

2008-11-05T19:34:00.000-08:00

Recipe

1 lb Thin asparagus, end trimmed

-and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce

1/4 c Rice wine vinegar

2 tb Soy sauce

1/2 ts Sugar

1/4 ts Dried red pepper flakes

3 tb Corn oil

4 ts Sesame seed oil

Coarse salt 1 ts Unsalted butter

1/4 c Raw sunf

Vibrant Cold Vegetable Terrine

2008-11-05T19:33:00.000-08:00

Recipe

-------------------------CARROT-CAULIFLOWER LAYERS------------------------- 10 oz Frozen Belgian carrots

- cooked until tender, - then blotted dry - on paper towels 10 oz Frozen cauliflower,

- cooked until tender, - then blotted dry - on paper towels 1 tb Vegetable oil

1 c Frozen chopped onions

2 tb Unsalted butter

2 Eggs

1/2 c Grated Parmesan cheese

1/4 c Dried bread crumbs

1 ts Salt; or to taste

1/2 ts Dried chervil leaves

- crumbled 1/4 ts White pepper

1 ts Lemon juice

Butter; to grease the pan ---------------------------MUSHROOM-SPINACH LAYER--------------------------- 10 oz Frozen chopped spinach

- defrosted & squeezed dry 1 tb Vegetable oil

1 c Frozen chopped onions

8 oz Frozen sliced mushrooms

2 tb Unsalted butter

2 Eggs

1/2 c Dried bread crumbs

1 ts Salt; or to taste

1/8 ts Ground nutmeg

1 pn Ground red pepper

Freshly ground black pepper MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade. Process until smooth. In a large skillet, heat the oil over medium-high heat. Add the onions and saute them until tender and golden. This will take about 5 minutes. Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350F. Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the bottom and ends with buttered wax paper, buttered side up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the mixture into the processor. Add all the remaining ingredients and process until smooth. Scrape about half of the carrot-cauliflower mixture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets. Add all of the spinach-mushroom mixture, and again flatten it. Finally, add the remaining carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1 1/4 hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.

Vermont Cheddar and Maple Crackers

2008-11-05T19:32:00.000-08:00

Recipe

2 c Shredded sharp Cheddar

2 1/2 oz Chopped pecan pieces

1/3 c Mayonnaise

1 tb Maple syrup

1/2 ts Worcestershire sauce

36 Whole-grain crackers

MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire sauce together in a medium-sized bowl. Spread the mixture by rounded teaspoonfuls evenly on the crackers. Place the crackers on a flat pan or cookie sheet and run it under the broiler until the cheese is melted and bubbling. Transfer the crackers to a plate and serve at once. Makes 3 dozen puffs.

Oysters Rockefeller

2008-11-05T19:31:00.002-08:00

Recipe

36 Oysters

1 lb Spinach, fresh

1 c Scallions, finely chopped

1/2 c Celery, finely chopped

1/2 c Parsley, finely chopped

1 Clove garlic, finely minced

1 cn Anchovies, (2 ounce)

8 tb Butter

1 tb Flour

1/2 c Heavy cream

Tobasco 1 tb To 2 tb Pernod (or other

-anise flavored liqeur) 1. Preheat oven to dg450.

2 Open the oysters, leaving

-them on the half shell and Oysters Rockefeller serves 6 (or more) reserving the oyster liquor. 3. Pick over spinach and remove any tough stems and blemished leaves.

Rince well and put in a saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly and drain well. Squeeze to remove excess moisture. Blend or put through a food mill. There should be about 2 cups. 4. Put the scallions, celery, and parsley into the container of an electric

blender and blend. There should be about 1 cup finely blended. 5. Chop the anchovies and garlic together finely.

6. Heat 4 tablespoons of butter in a skillet and add the scallion

and celery mixture. Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 minute, and add the spinach. Stir to blend. 7. Heat remaining 4 tablespoons of butter in a saucepan and add the

flour. Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk. Stir in the cream. Season with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool. 8. Spoon equal portions of the mixture on top of the oysters and smooth

over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutes or until piping hot. Note: The same spinach topping is equally as good, (some think better), with clams on the half-shell. (Clams Rockefeller) **

Fried Lumpia

2008-11-05T19:31:00.001-08:00

Recipe

------------------------------SWEET-SOUR SAUCE------------------------------ 1/4 c Cider vinegar

1 ts Soy sauce

1/2 c Sugar

1 c Water or pineapple juice

1/2 ts Finely grated gingerroot

1/2 Garlic clove; crushed

2 tb Cornstarch; blended with:

2 tb Cold water

Salt -----------------------------------LUMPIA----------------------------------- 1/2 lb Ground pork

1/2 lb Uncooked shrimp,

- finely chopped 1/2 c Minced mushrooms

1/2 c Diced peeled jicama

2 Green onions; finely chopped

3 Egg yolks

2 tb Soy sauce

Lumpia wrappers Oil; for deep-frying To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.

Tempeh Salad

2008-11-05T19:30:00.001-08:00

Recipe

--------TEMPEH SALAD-------- 1 tb Olive oil

2 tb Tamari

1 tb Cider vinegar

2 ea Garlic cloves, chopped

1 ea Block tempeh, cubed

1 c Spiral pasta

1/4 c Red onion, sliced

1/4 c Celery, sliced diagonally

1/2 c Red bell pepper, sliced into

-- thin strips 1/2 c Green bell pepper, diced

1 tb Chopped parsley

----------DRESSING---------- 2 tb Olive oil

1 tb Cider vinegar

1/8 ts Oregano

1 ea Garlic clove, crushed

1 tb Tamari

SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside. DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve. Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993

Appetizer Egg Rolls

2008-11-05T19:29:00.000-08:00

Recipe

1/2 lb Pork; Boneless, Cut Julienne

1 Onion; Small, Sliced

1 c Cabbage; Green Or Chinese *

2 tb Vegetable Oil

1/2 c Mushrooms; Sliced

1/4 c Sprouts; Bean Or Alfalfa

1/4 c Currants

1/4 c Almonds; Slivered

1 ts Cornstarch

2 tb Sherry; Dry

1 tb Soy Sauce

1/2 ts Ginger

12 Egg Roll Wrappers; Abt 6" Sq

;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10)

1/4 c Sugar

1 ts Ginger

1/4 ts Salt

1 tb Lemon Juice

* Cabbage should be shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor.

Add lemon juice, cover and process until smooth. Serve warm.

Wing-Ding

2008-11-05T19:28:00.000-08:00

Recipe

36 x Chicken wings, tips removed

-(and saved for stock!) 1 7/8 pt Peanut oil

3/4 c Chili sauce, commercial (hei

-nz) 3 tb Lemon juice

3 tb Vinegar

1 1/2 tb Prepared yellow mustard

1 1/2 tb Worchestershire sauce (lea &

-perrins) 3/8 c Onion, finely chopped

3/4 c Green bell pepper, finely ch

-opped 3/4 ts Salt

3/4 ts Black pepper, ground

3/8 ts Cayenne pepper

Fat grams per serving: Approx. Cook Time: 15 mn Make sauce by combining all ingredients except the wings & Peanut oil. Allow to marinade about 1 hour in the 'fridge. Split the chicken wings into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve with the sauce on the side.

Blue Cheese, Hazelnut and Herb Terrine

2008-11-05T19:27:00.001-08:00

Recipe

Radicchio leaves 58 1/3 g Creamy blue cheese

91 2/3 g Greek strained yogurt

1/3 tb Mayonnaise

1 ts Gelozone

16 2/3 g Toasted ground hazelnuts

2/3 Hard boiled eggs

2 tb Fresh mixed herbs

---------------------------SUGGESTIONS FOR HERBS--------------------------- Parsley Coriander Chives 3/16 ts Paprika

Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g

(for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.

In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and

seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn

out of the tin, slice and serve.

Velveeta Salsa Dip

2008-11-05T19:26:00.001-08:00

Recipe

1 lb Velveeta Cheese spread,

-cubed (can use light) 1 pk Picante or Salsa Sauce

2 tb Cilantro (optional)

1. Place brick of velveeta and jar of picante sauce in a slow cooker or

crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120

Artichoke Hearts Vinaigrette

2008-11-05T19:24:00.002-08:00

Recipe

28 oz Canned artichoke hearts

1/4 c Butter or margarine

Flour 1/3 c Butter or margarine,

-melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard.

2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or

margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour.

4. Place the 1/3 cup melted butter or margarine in a 10-inch,

heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in

Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see

recipe). 7. Just before serving, pour dressing over artichoke hearts.

Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

2008-11-05T19:24:00.001-08:00

Recipe

1 lg Eggplant;(1 1/2 To 1 3/4 Lb)

1 md Onion; Finely Chopped

1 md Tomato; Meaty, Peeled And

-Finely Chopped 2 lg Cloves Garlic; Minced

1 tb Olive Oil

2 tb Red Wine Vinegar

Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread

Vietnamese Spring Rolls (Cha Gio)

2008-11-05T19:23:00.001-08:00

Recipe

----------------------------------FILLING---------------------------------- 2 oz Cellophane noodles,

-soaked in warm water for -20 minutes, then drained -and cut onto 1-inch lengths 1 lb Ground pork

1 lg Onion, finely chopped

2 tb Tree ears, soaked in warm

-water for 30 minutes, then -drained and finely chopped 3 Cloves garlic, finely

-chopped 3 Shallots or white part of 3

-scallions, finely chopped 1 cn (7 ounces) crabmeat,

-cartilage removed and meat -flaked with fingers 1/2 ts Freshly ground black pepper

------------------------PREPARATIONS FOR ASSEMBLING------------------------ 20 Sheets dried rice papers

-(banh trang) 4 Eggs, well beaten

2 c Peanut oil

-------------------------ACCOMPANIMENTS FOR SERVING------------------------- Basic Vegetable Platter Carrot Salad Double recipe of Nuoc Cham Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls. Yields 80 spring rolls. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp). To serve the spring rolls, proceed as follows: Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each

person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste. Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham. NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideberg; March 18 1991.

Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)

2008-11-05T19:22:00.000-08:00

Recipe

2/3 c Half&half 1 sm Onion, chopped 1 lb Chicken livers 1/4 c Flour 1 t Salt -dash hot pepper sauce 2 T Butter 1 Clove garlic, minced 2 Eggs 2 T Brandy 1/2 t Each, sage & thyme -Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks. more Free recipes - Free scripts

Chicken-Liver Pate

2008-11-05T19:21:00.000-08:00

Recipe

3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Snippets Of Venison

2008-11-05T19:20:00.000-08:00

Recipe

3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Gingered Cabbage-Beet Salad

2008-11-05T19:19:00.000-08:00

Recipe

1/2 c Red onion, diced

1/3 c Red wine vinegar

1/4 c Safflower oil

1/4 c Parsley, minced

1/4 c Crystallized ginger, minced

15 oz Pickled beets, drained &

-- diced 2 c Sweet red cherries, pitted

6 c Red cabbage, shredded

Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.

Artichoke Croustades

2008-11-05T19:18:00.000-08:00

Recipe

18 sl Soft white bread; crusts

-removed 3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts

-drained & finely chopped 3 tb Mayonnaise

1 tb Scallion; finely chopped

-chop some of tops/garnish 1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2" square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6" from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.

Pork Satay with Peanut Sauce - Midsummer Thai Dinner

2008-11-05T19:17:00.000-08:00

Recipe

1 sm Onion; chopped

1 x Ginger root(1-inch);chopped

2 Garlic cloves; chopped

1 x Dried Red Chili; or

;1 ts Chinese chili sauce 1 x Lime; grated rind and juice

2 tb Soy sauce

1 tb Brown sugar

1 tb Vegetable oil

12 oz Pork tenderloin

-----------------------------PEANUT LIME SAUCE----------------------------- 1/4 c Peanut butter

1/4 c Soy sauce

1/4 c Fresh lime juice

1 tb Rice vinegar

3 tb Coriander; chopped

1 tb Brown sugar

1/2 ts Chinese chili sauce; or

; 1/4 ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur?e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

Honey Mustard Salad Dressing

2008-11-05T19:16:00.000-08:00

Appetizers

Recipe

-ELAINE RADIS BGMB90B 1 pt Honey

2 pt Sour cream

1 pt Dijon

1 pt Mayo

WHISK FIRST 2 sour cream and mayo together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. NOTE: 'pt' means PART in this recipe. SOURCE: Howard Radis, Chef, JAKE'S MARKETPLACE CAFE, Londonderry, Vermont. It's super.

Oyster Pan Roast

2008-11-05T19:15:00.000-08:00

Recipe

2 tb Broth, clam OR

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md Oysters, shucked with liquor

1 1/2 tb Chili sauce

1/2 c Half and half

1 sl Toast

1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

Kobeba Samakeyah

2008-11-05T19:13:00.000-08:00

Appetizers

Recipe

1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped

-- (coriander) (opt) 1 ts Cumin, ground

Salt (to taste) Pepper (to taste) --------------------------------TAHINI SAUCE-------------------------------- 1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped

Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Hedgehog Roll

2008-11-05T19:12:00.002-08:00

Recipe

Cottage cheese and oil Pastry (2) FOR BRUSHING PASTRY: 3 1/2 oz (100g) soft butter or

Margarine FILLING: 3 1/2 oz (100g) candied lemon peel

(diced) 3 1/2 oz (100g) almonds (blanched

And finely chopped) 5 1/2 oz (150g) sultanas (washed and

Well drained) 2 tb (heaping) sugar

Packet Vanillin Sugar 1 ts Cinnamon

1 Bottle Oetker Rum flavor

3 Drops oetker baking

Essence, Bitter almond Flavor FOR BRUSHING THE ROLL: A little milk ICING: 5 1/2 oz (150g) icing sugar

1 tb (or 2 tb) hot water

FOR DECORATING: 1/2 oz (15g) almonds (blanched and

Cut lengthways into spikes Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat. FOR THE FILLING: combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk. OVEN: moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond "spikes"

Sour Dough Beef Dip

2008-11-05T19:12:00.001-08:00

Recipe

1 pk 8 oz. cream cheese

1 c Sour cream

1 pk 4 oz. chipped beef, chopped

1/4 c Green onions, finely chopped

ds Worcestershire sauce 2 tb Green peppers, chopped

1 8 inch round loaf of sour

Dough bread Mix the ingredients well except bread. Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell. Fill bread shell with chipped beef mixture and put top back on. Wrap in foil and bake at 350 degrees for 1 1/2 hours. Use soft bread from interior of the loaf to dip into hot mixture. Bread can be toasted. Crackers can also used to dip up mixture. Serves 12. Randy Rigg

Oriental Chicken Wontons

2008-11-05T19:11:00.001-08:00

Recipe

8 oz Ground raw chicken or pork

1/2 c Shredded carrot

1/4 c Finely chopped celery*

1 T Soy sauce

1 T Dry sherry

2 t Cornstarch

2 t Grated gingerroot

1/2 pk Wonton wrappers

2 T Margarine or butter; melted

Plum or sweet & sour sauce *Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4 cup chopped celery. For filling: In a medium skillet cook and stir ground chicken or pork till no pink remains; drain. Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly brush edges with water. To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite corners to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Repeat with remaining filling and wonton wrappers. Brush wontons with melted margarine or butter. Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp. If desired, serve with plum or sweet-and-sour sauce. To make ahead: Bake appetizers as directed; cool completely. Transfer to a storage container. Cover tightly and freeze up to 1 month. To serve, place frozen wontons on a greased baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or till wontons are light brown and crisp. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g

carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From "Better Homes and Gardens" magazine, Dec 1991.

Angel Of Death Cheese Spread

2008-11-05T19:10:00.001-08:00

Recipe

Ingredients
1	pound	gorganzola, or bleu cheese
1	pound	ricotta cheese
2	each	garlic, cloves, chopped
1	cup	walnuts, chopped
4	each	sage, leaves, fresh
1		salt, to taste
1		cheese cloth

Directions:
Chop garlic. Add to 1/4 c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain. Unwrap and serve.

Yalantzi Dolmathes

2008-11-05T19:09:00.001-08:00

Recipe

6 tb Olive oil

1 c Onion, finely chopped

1/3 c Long grain rice

3/4 c Water

1/2 ts Salt

Black pepper, freshly ground 2 tb Pine nuts

2 tb Dried currants

40 ea Grape leaves, preserved

2 tb Cold water

Lemon wedges In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them

brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

Asian Crepinettes

2008-11-05T19:07:00.000-08:00

Recipe

1 lb Ground Lamb

4 tb Fresh Asian or reg. Basil

- (finely chopped) 3 tb Minced Fresh Coriander

1 tb Finely chopped Ginger

2 ts Finely chopped Garlic

1 ts Salt

2 ts Sichuan Peppercorns

- roasted and ground 2 ts Coarse. chopped dried chiles

1 tb Light soy sauce

1 tb Dark soy sauce

2 tb Rice wine or dry sherry

2 ts Chinese sesame oil

1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings

Asparagus and Crabmeat Salad

2008-11-05T19:06:00.000-08:00

Recipe

1 c Mayonnaise

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.

Lamb Stew

2008-11-05T19:05:00.000-08:00

Appetizers,

Recipe

3 1/2 lb Lean lamb neck meat,

-cut in large cubes 2 Bay leaves

10 Whole black peppercorns

1 t Dried thyme leaves

1 T Salt

1 Clove garlic, peeled

-and crushed 3 c Water

3 md Carrots, peeled and

-thinly sliced 3 c Potatoes,cut into 1/2" cubes

6 T Flour

3/4 c Cold water

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups

water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.

Apricot Raisin Spread Davis

2008-11-05T19:03:00.000-08:00

Appetizers,

Recipe

8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.

Artichaud Dieppoise!

2008-11-05T19:00:00.000-08:00

Appetizers,

Recipe

1/2 tb Oil

2 tb Green Onions(Chopped)

1 oz Crabmeat

1 oz Cream (Heavy - 32% M.F.)

1/2 ts Italian Herbs

1 Artichoke Bottom (cooked)

1/4 c Mushrooms (Sliced)

1 oz White Wine

1 pn Salt & White Pepper

3 tb Hollandaise-recipe to

-follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk

2 oz Butter (Melted)

Cayenne Pepper to taste 1/2 ts White Wine

1/8 ts Lemon Juice

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

Wild Boar

2008-11-05T18:58:00.000-08:00

Category	Appetizers
Contributor	Admin
Ratings	5
Comment (s)	0

Recipe

1 cn Condensed consomme'

2 c Cider vinegar

8 c Red wine

1 1/2 ts Ground black pepper

2 tb Salt

2 Bay leaves

1 t Crumbled thyme

2 Garlic cloves -- chopped

8 Juniper berries

1 Piece wild boar meat

(about 5 pounds) 6 Carrots

-scraped and quartered 2 lg Onions -- quartered

4 Celery stalks

-cut into 2-inch lengths 1 cn Condensed beef broth

1/3 c Currant jelly

1/2 c Flour -- mixed with

3/4 c Water

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add

carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800

Apricot & Cucumber Soup

2008-11-05T18:56:00.000-08:00

Recipe

6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, "Fruit"

Artichoke Appetizer

2008-11-05T18:55:00.001-08:00

Recipe

Ingredients
4	each	eggs, beaten
2	pound	cheddar cheese, grated
12	oz	marinated artichokes, jars, cut-up
1		salt, to taste
1		pepper, to taste
1		tabasco, dash to taste
3	each	green onions, chopped fine
6	each	soda crackers, crushed
1	each	clove garlic, crushed

Directions:
Saute onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8 inch pan. Bake at 325 for 30 min. Can be baked, frozen and re-heated. This recipe was a great success at a party Christmas Eve.

Cheese Fondue

2008-11-05T18:54:00.000-08:00

Recipe

1 Clove garlic, peeled and

-cut in half 1 lb Swiss cheese, shredded

1/4 c Flour

1/4 t Salt

Few grains pepper 1/4 t Ground nutmeg (optional)

1 1/2 c Dry white wine

2 T Kirsch (optional)

French bread,cut in 1" cubes 1. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant,

non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic. Discard garlic. 2. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish. Add

wine and mix well. 3. Heat, covered, in Microwave Oven 6 minutes stirring during last half of

cooking time. 4. If cheese is not completely melted, heat an additional 30 to 60 seconds.

If desired, stir in kirsch. 5. Spear squares of French bread with fondue forks or regular forks and dip

in fondue. 6. If necessary, fondue pot may be placed on a warmer stand over low heat

or returned to Microwave Oven to rehe

Condimento Alle Verdure (Cool Summer

2008-11-05T18:53:00.000-08:00

Recipe

1 sm Red onion, diced

1/2 ea Cucumber, peeled & diced

2 ea Ripe tomatoes

1 1/4 ts Salt

1/8 ts Oregano

1/4 c Parsley, finely chopped

1/4 c Basil, finely shredded

1/8 ts Red pepper flakes

1 1/2 tb Olive oil

Salt & pepper Set the diced onion & cucumber in a bowl. Bring water to a boil, drop in the tomatoes for a minute, remove & peel. Seed & dice the tomatoes & add to the bowl. Sprinkle with the salt & leave for 2 hours. Drain any liquid from the vegetables & stir in the herbs & pepper flakes. Toss with olive oil & season. Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.

Arame-Stuffed Mushroom Caps

2008-11-05T18:52:00.001-08:00

Recipe

1 c EDEN Arame

-- rinsed and soaked 18 lg Fresh mushrooms

1 ts EDEN Sesame Oil

1 md Onion

1/4 c EDEN Mirin

1 Lemon, juiced

2 tb EDEN Shoyu or Tamari

1 ts Ginger juice

- (grate ginger and - squeeze out juice) Fresh parsley, minced ---------------------------------TO GARNISH--------------------------------- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.

ARMADILLO EGGS

2008-11-05T18:51:00.001-08:00

Recipe

Ingredients
2	pound	monterey jack cheese
2	pound	sharp cheddar cheese
2	pound	hot pork sausage
1/2	cup	bisquick mix
1	each	egg
1	pk	pork flavor shake 'n bake
20	each	whole jalapeno peppers

Directions:
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Vietnamese Imperial Rolls

2008-11-05T18:49:00.000-08:00

Recipe

2 c Warm water

1/4 c Sugar

Sixteen 8-inch round dried -rice paper wrappers Peanut oil for deep-frying Lettuce leaves Fresh mint leaves Cilantro leaves ----------------------------------FILLING---------------------------------- 3 tb Small dried tree ear

-mushrooms 2 oz Bean thread noodles

1 lb Ground pork butt

4 Garlic cloves, finely minced

4 Shallots, minced

1 tb Fish sauce

1/2 ts Pepper

1 c Grated carrot

1 c Bean sprouts, tailed

-------------------------------DIPPING SAUCE------------------------------- 1 Garlic clove, squeezed

-through a garlic press 1/2 tb Sugar

4 tb Fresh lime juice

3 tb Fish sauce

1 Fresh or dried red chile

-seeded, finely minced 3 tb Water

1 tb Finely grated carrot

Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside. Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.

Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg; October 19 1992.

Cheese Fondue, American Style

2008-11-05T18:47:00.000-08:00

Category
Appetizers

Recipe

****FONDUE**** 4 cn Campbell's Cheddar cheese

Soup, undiluted 1 lb Cheddar cheese sharp, grated

5 x Cloves fresh garlic

Or 1tbsp. garlic powder 2 tb Kirsch or cherry brandy

****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape?o peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful. (Renate's own recipe developed and perfected over many years). Enjoy

Artichoke Bottoms with Bay Scallops

2008-11-05T18:45:00.000-08:00

Appetizers

Recipe

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

Obesity blamed for doubling rate of diabetes cases

2008-11-01T01:48:00.000-07:00

ATLANTA – The nation's obesity epidemic is exacting a heavy toll: The rate of new diabetes cases nearly doubled in the United States in the past 10 years, the government said Thursday. The highest rates were in the South, according to the first state-by-state review of new diagnoses. The worst was in West Virginia, where about 13 in 1,000 adults were diagnosed with the disease in 2005-07. The lowest was in Minnesota, where the rate was 5 in 1,000.

Nationally, the rate of new cases climbed from about 5 per 1,000 in the mid-1990s to 9 per 1,000 in the middle of this decade.

Roughly 90 percent of cases are Type 2 diabetes, the form linked to obesity.

The findings dovetail with trends seen in obesity and lack of exercise — two health measures where Southern states also rank at the bottom.

"It isn't surprising the problem is heaviest in the South — no pun intended," agreed Matt Petersen, who oversees data and statistics for the American Diabetes Association.

The study, led by Karen Kirtland of the Centers for Disease Control and Prevention, provides an up-to-date picture of where the disease is exploding. The information should be a big help as the government and health insurance companies decide where to focus prevention campaigns, Petersen said.

Diabetes was the nation's seventh-leading cause of death in 2006, according to the CDC. More than 23 million Americans have diabetes, and the number is rapidly growing. About 1.6 million new cases were diagnosed among adults last year.

In Type 2 diabetes, cells do not properly use insulin, a hormone needed to convert sugar into energy, and the pancreas gradually loses its ability to produce it. The illness can cause sugar to build up in the body, leading to complications such as heart disease, blindness, kidney failure and poor circulation that leads to foot amputations.

The study involved a random-digit-dialed survey of more than 260,000 adults. Participants were asked if they had ever been told by a doctor that they have diabetes, and when the diagnosis was made. The comparisons between 1995-97 and 2005-07 covered only the 33 states for which the CDC had complete data for both time periods.

The researchers had data for 40 states for the years 2005-07.

West Virginia, South Carolina, Alabama, Georgia, Texas and Tennessee had the highest rates, all at 11 cases per 1,000 or higher. Puerto Rico was about as high as West Virginia. Minnesota, Hawaii and Wyoming had the lowest rates.

It is not entirely clear why some states were worse than others. Older people, blacks and Hispanics tend to have higher rates of Type 2 diabetes, and the South has large concentrations of all three groups. However, West Virginia is overwhelmingly white.

The report asked about diagnosed diabetes only. Because an estimated one in four diabetics have not been diagnosed, the findings probably underestimate the problem, said Angela Liese, a diabetes researcher at the University of South Carolina.

The underestimates may be particularly bad in the rural South and other areas where patients have trouble getting health care, she noted. source

Chocolate corset

2008-10-30T18:53:00.000-07:00

Chocolate corset : Designer Anita Jakobson displays a creation made from chocolate at the 14th Chocolate fair (Salon du Chocolat) in Paris.

China's government admits failings in milk scandal

2008-10-18T04:23:00.000-07:00

(UPDATE) BEIJING — Premier Wen Jiabao says the Chinese government was partly responsible for the tainted milk scandal that has sickened tens of thousands of children and shaken consumer confidence in the country's food exports.

In an interview published in this week's Science Magazine, Wen said the government feels "great sorrow" over the contamination, which has been blamed for the deaths of four babies.

"We feel that although problems occurred at the company, the government also has a responsibility," Wen said in the Sept. 20 interview posted Friday on the Web site of the magazine, published by the American Association for the Advancement of Science.

A Chinese version of the interview in the People's Daily newspaper, the ruling Communist Party's mouthpiece, quoted Wen as saying the government had been lax in "supervision and management."

It's a rare admission by a member of China's leadership. Wen has won popular admiration for his visits to the country's poor rural areas and victims of the devastating May 12 earthquake in Sichuan province.

Authorities have blamed dairy suppliers, saying they added the industrial chemical melamine to watered-down milk to dupe quality control tests and make the product appear rich in protein.

Melamine is used in the manufacturing of plastics, fertilizer, paint and adhesives. Health experts say ingesting a small amount poses no danger, but in larger doses, the chemical can cause kidney stones and lead to kidney failure. Infants are particularly vulnerable.

Wen said the process of making milk products — from the collection of raw milk to production and transportation — "all need to have clear standards and testing requirements and corresponding responsibilities."

"I once again solemnly emphasize that it is absolutely impermissible to sacrifice people's lives and health in exchange for temporary economic development," Wen said. "Food, all food, must meet international standards."

In its efforts to deal with health and public relations issues stemming from the situation, the government has issued strict standards for allowable melamine levels in food and 5,000 inspectors have been dispatched to provide 24-hour supervision over the industry.

A number of officials have been fired for negligence and some of China's dairy giants ensnared in the turmoil have opened their factories for a government-led media tour in a bid to regain the public's trust.

The General Administration of Quality Supervision, Inspection and Quarantine, the country's chief quality watchdog, said on its Web site Saturday that a fresh round of random tests on liquid milk have showed allowable amounts of melamine.

The agency said it collected samples from 544 batches of liquid milk from 70 brands in 22 cities, including Beijing, Shanghai, Chongqing and Harbin.

"All the samples were found to be in line with melamine limits," the agency said.

Similar results were found for samples taken from 105 batches of baby formula from 20 brands in 10 provinces, it said.

Health officials have said that while deliberate tainting is explicitly forbidden, small amounts of melamine can leach from the environment and packaging into milk and other foods.

China's exports were hammered by quality scandals even before the uproar over contaminated milk. Its manufacturing industry had been under intense scrutiny after melamine and other industrial toxins were found last year in exports ranging from toothpaste to a pet food ingredient.

Since the latest scare, milk-linked products from China have been withdrawn from stores in dozens of countries as governments increase vigilance and step up safety tests.

On Saturday, Taiwan's health authorities said the island is banning imports of ammonium bicarbonate — a rising agent used in baking — from the mainland after it tested positive for melamine.

Panama on Friday said several kinds of Chinese cookies and candy have tested positive for traces of melamine.

Panama Food Safety director Gilberto Real said of 56 Chinese products pulled from stores last month, 28 tested negative and 24 are still being examined.

Dozens of Panamanians died last year after taking Chinese-made medicine contaminated with a thickening agent found in antifreeze. - AP

10 Toaster-Oven Dinners for Hectic Weeknights

2008-10-17T07:00:00.000-07:00

After a crazy day at work, the thought of turning on the stove can be overwhelming, but the toaster oven is so unimposing and so friendly. Here are 10 yummy recipes, good for one or two people, where you can easily sub the toaster oven for your baking, melting, or broiling.

Note: If you're partial to your microwave, you can use it to heat ingredients, but when it comes to melting cheese or heating bread, stick to your toaster oven.

1. English Muffin Mini Pizzas
The perfect size for your mini oven. Toast the muffin, then add toppings and melt on the "broil," or hottest, setting.

2. Classic Tuna Melt
No need to use that big broiler. Use your handy dandy toaster oven to brown the bread, then add contents open-face to melt the cheese.

3. Loaded Potato
Cook your potato for 1 hour in the toaster, then load it up.

4. NYC Dog
Yup, you can cook your dogs in the toaster oven. Split them lengthwise down the center, lay them upside down and broil in the toaster for 10 minutes.

5. "Grilled" Ham & Cheese w/ Pineapple
Instead of firing up the skillet, toast both pieces of bread lightly (with or without butter), then add the ham, cheese, and pineapple and toaster broil briefly.

6. Vegetarian Taco Salad
The secret ingredient is Boca chili. Heat it in a little cup right in the toaster oven.

7. The Real Reuben
Toast the bread, then add the contents open-face and close after melting.

8. Zucchini, Corn, Black Bean & Cheese Quesadillas
Grease a small baking sheet and feel free to chop up and use any veggies or meat you have in the fridge or freezer. Leave the tortilla open until the melting is done.

9. Baked Steak Burritos
Do all the baking in the toaster and even skip the microwave by baking the beans in a thin layer directly on the tortilla.

10. Open-Faced Southwest Turkey Melt
Another meltdown for the littler broiler.

source

Top 20 Rankings for Best College Food

2008-10-17T06:58:00.000-07:00

Belgian chocolate truffles (made from scratch) and student feedback are two ingredients in the success of Wheaton College's food program, which ranked number one in Princeton Review's 2009 Best Campus Food list. Klaus Mandl, the General Manager of Food Services at Wheaton, previously worked at Boston's Ritz-Carlton hotel, and this week's menu reads like he still does. Main courses include lavender-infused pork chops with onion gravy and cumin-lime baked chicken with avocado cream sauce. These gourmet menus are created with input from "The Wheaton Cuisine Team," a group of students who gastronimically represent the student body.

When it comes to the cafeteria, this kind of staff-student partnership is a growing trend. "Many of the schools [in the Best Campus Food list] have similar student-and-staff groups that are really nimble about answering students concerns, and many are using organic and locally grown food," says Robert Franek, author of Princeton Review's Best 368 Colleges 2009, where the Best Campus Food list appears. The list is based on student reviews and is being regarded with increased significance by students and staff. The New York Times recently reported, "As palates grow more sophisticated and admissions become more competitive, many top colleges are paying attention to dining rooms as well as classrooms." Here are the top 20 schools that made the cut for 2009...

BEST CAMPUS FOOD
(In the book, Princeton Review's Best 368 Colleges, 2009)

1. Wheaton College (IL), Wheaton, IL
2. Bowdoin College, Brunswick, ME
3. Virginia Tech, Blacksburg, VA
4. St. Olaf College, Northfield, MN
5. James Madison University, Harrisonburg, VA
6. Colby College, Waterville, ME
7. Franklin W. Olin Col. of Engineering Needham, MA
8. Washington University in St. Louis, St. Louis, MO
9. University of Notre Dame, South Bend, IN
10. Gustavus Adolphus College, Saint Peter, MN
11. Cornell University, Ithaca, NY
12. University of California-Los Angeles, Los Angeles, CA
13. Scripps College, Claremont, CA
14. Middlebury College, Middlebury, VT
15. Claremont McKenna College, Claremont, CA
16. Bryn Mawr College, Bryn Mawr, PA
17. Miami University (OH), Oxford, OH
18. College of the Atlantic, Bar Harbor, ME
19. Bates College, Lewiston, ME
20. University of Georgia, Athens, GA

Top 10 Tips to Stay Energized All Day

2008-10-17T06:47:00.000-07:00

1. Start the day right. Yes, that means breakfast. Combine a whole grain with fruit, skim dairy, or soy milk, and even add some lean protein to the mix to sustain energy levels throughout the morning. Cooked oatmeal with yogurt and a banana or Lite Mueslix with soy milk and blueberries are good choices.

2. Have a mid-morning snack. Combine a protein and a carbohydrate. It is fine to be hungry mid-morning, so honor your hunger and give your body fuel when it is asking for it. Try yogurt with a peach, low fat string cheese with an apple, or cottage cheese and grapes.

3. Eat lunch on time. Don't push back lunch until you are ravenous. Instead, eat your mid-day fuel right on time to keep your blood glucose levels nice and steady.

4. Boost your mental energy. Nature's nutrition for the brain are omega-3 fatty acids. Add light tuna or salmon to your lunchtime food choices, in addition to walnuts, tofu, and canola oil. Healthy fat keep you feeling full for a longer period of time, so add small amounts to meals and snacks. Some good choices include avocado and almonds.

5. Start the day with moderate caffeine levels and keep caffeine intake modest. While it does increase mental energy, too much caffeine may lead to energy highs and then lows, and it can interferes with quality sleep.

6. Limit processed foods high in sugar. Avoid the office candy jar, treats, and vending machine whenever possible. Processed foods do not provide sustained energy and can result in low-energy moments during the day.

7. Consume foods high in folate. Higher levels of blood folate have been associated with faster and better thought processing. Good sources include lentils, chickpeas, black beans, asparagus, broccoli, avocado, and orange juice. Also important are vitamins B6, found in bananas and spinach, and B12, found in lean proteins and skim dairy products.

8. Have an afternoon snack. If dinner is late or if you have an evening workout scheduled, fruits, vegetables, and low-fat yogurt provide energizing carbohydrate.

9. Consume complex carbohydrates that contain fiber. The fiber allows the carbohydrates to be released more slowly, providing sustained energy. Opt for whole grain bread, whole wheat pasta, brown rice, and whole grain cereals.

10. Stay hydrated. About two-thirds of our body is water, and dehydration can contribute to reduced energy levels. About 80% of the fluid we consume comes from the fluids we drink, and the other 20% comes from foods. Always drink when you are thirsty, and have water available during the day to hydrate regularly.

Rangers prospect dies during game

2008-10-13T17:50:00.000-07:00

NEW YORK (TICKER) —New York Rangers prospect Alexei Cherepanov died during a game in his native Russia on Monday night. He was 19.

The New York Post reported that Cherepanov suffered a heart attack and collapsed on the bench during Avangard Omsk’s game against Vityav Chekhov.

Former Rangers captain Jaromir Jagr had just finished a shift with Cherepanov and was talking to the him when the Russian suddenly collapsed.

TSN of Canada reported that medical officials attempted to get Cherepanov’s heart beating again. According to the web site, there was no ambulance present at the arena. The report stated that it took between “15 and 20 minutes” to transport Cherepanov from the arena to the hospital.

The Rangers observed a moment of silence in his honor prior to Monday’s game against the New Jersey Devils.

New York general manager Glen Sather addressed the tragedy in a statement released by the team.

“We are extremely saddened by the tragic passing of Alexei,” Sather said. “On behalf of the New York Rangers organization, I would like to extend our deepest sympathies to his family. Alexei was an intelligent, energetic young man with tremendous talent and an extremely bright future.”

The 17th overall selection in the 2007 draft, Cherepanov had been playing with Avangard Omsk of Russia’s Continental Hockey League. He had seven goals and five assists in 12 games for Avangard this season.

“He was a great kid,” Cherepanov’s agent, Jay Grossman, told TSN. “He had a great smile and was an outstanding player with a great future on and off the ice. It’s both shocking and devastating news for all of us.”source

Tainted milk, a baby's death and lawsuit in China

2008-10-13T17:46:00.000-07:00

XINXING, China - Heartbroken at the sudden death of their baby boy, the Yi family struggled to forget what they thought was a tragic twist of fate. They burned his clothes, toys, everything but a single photo and the baby formula he drank.

Then health officials suddenly arrived at the family's rural home last month with shocking news: Milk contaminated by an industrial chemical might have killed their son. On Monday, the Yis filed a lawsuit against the company at the heart of the scandal — the first court action by a family of a child who died.

Unrecognized at the time, 6-month-old Yi Kaixuan's death in May made him among the first victims in what would become a nationwide scandal. It would be another four months before the dairy, Sanlu Group Co., revealed there was a problem, and the government later confirmed there was widespread contamination of China's milk supply. Four infants have died and tens of thousands of children were sickened.

"I have no idea how any of this happened," Yi Yongsheng, the baby's slight, soft-spoken father, told The Associated Press on Sunday as he ran his fingers through his hair.

His wife, Jiao Hongfang, crouched outside in the courtyard cooking silently. She had collapsed in grief at her son's death and again in September when officials came with news of the tainted milk.

"She doesn't want to face this anymore," Yi said.

The scandal is one of the worst tainted food crises in China in years. It has exposed shoddy practices in the booming dairy industry and raised questions about when the government first knew dairy products were contaminated with melamine, a chemical used in making plastics and fertilizers. Unscrupulous suppliers are suspected of adding it to watered-down milk to mask the resulting protein deficiency in quality tests.

Sanlu — a state-owned company whose products were the most heavily tainted — is now largely defunct, with the Xinhua News Agency reporting Monday that several other companies were vying to scoop up its assets.

Worst affected, however, have been China's poor, who turned to Sanlu products because they were less expensive.

In places like Xinxing, a town of brick and packed-earth houses surrounded by corn fields in the roughly terraced hills of western China, families have little. Yi spends most of the year working construction jobs in one of China's largest cities, Xi'an, while Jiao tends their small plot of land. The family makes about $580 a year.

The baby boy was their second child; they have a 5-year-old daughter. China's strict family planning rules allow many rural Chinese to have a second child in order to try for a boy, in a nod to traditional preferences for male heirs.

Infant formula for the baby was expensive but necessary. Jiao's breast milk wasn't enough, Yi said, so they started supplementing with milk powder. By his second month, formula was all the infant was fed. They thought the formula was healthy, and Sanlu was a brand with a good reputation.

"And it was just a little cheaper than the others," Yi said — $2.60 for a package that would last three or four days.

But on April 20, the baby wouldn't stop crying and had problems urinating. Jiao took him to the village clinic, but they couldn't pinpoint a problem.

Alarmed, Yi left his construction job and returned home. The family headed for the Gansu provincial capital, Lanzhou. On April 30, they took the baby to two city hospitals. Doctors were stunned, Yi said. They said they'd never seen a child with so many kidney stones, and the situation was critical.

A frenzy of testing followed, and the bills piled up past $145. The parents didn't sleep all night, waiting.

Around noon the next day, a doctor came to tell them their baby had died.

No one at the time, the doctors included, seemed to link the kidney stones and the infant formula.

Terrible luck, the family decided. In keeping with local custom that treats the death of a child so young as a tragedy best quickly forgotten, they burned everything. They kept a single photo of the child — shown with his grandfather during Chinese New Year in February — and the infant formula. It was a luxury and could be used for another child. There was no funeral.

"Burning those things was like walking away," Yi said. "To keep looking at them and remembering would be too sad."

The family did their best to forget the boy, until Gansu provincial health officials arrived in mid-September. They asked many questions and took samples of the baby formula, then told the family to wait — they would call later with information.

Since then, the family hasn't heard a word.

The Gansu provincial health department declined comment, its spokesman saying they do not give telephone interviews.

Yi only considered undertaking legal action after a friend contacted a Shanghai-based lawyer who'd grown up in the nearby city of Tianshui.

Attorney Dong Junming took the case without charge and started adding up the damages: $6,700, which Dong estimates equals 20 years of the average Gansu farmer's salary; $146,000 for emotional damages.

"Frankly? Sanlu won't pay out that much," Dong said Sunday at a cafe in Lanzhou, where he was making final preparations for filing the lawsuit. "But we think this situation is really shocking, so we're going to ask."

Such liability suits are rare in China, despite growing public awareness of an individual's legal rights. A group of some 100 lawyers who offered free legal advice to victims of the tainted milk scandal have faced official pressure to withdraw from the cases, attorney Chang Boyang told the AP. After the massive earthquake in May, some parents whose children died in the collapse of shoddily built schools said they were offered cash in return for signing pledges not to sue.

So far, just two other known lawsuits have been filed in the tainted milk scandal, both by families of babies who were sickened but survived. In both — one in southern Guangdong province, the other in central Henan — it is not clear whether the courts will accept the lawsuits. In the Yis' case, Dong said he was told the court would make a decision Tuesday.

In Xinxing, Yi is relying on Dong to handle the legal details. He studied no further than ninth grade, and Jiao only went to primary school. They had placed their future in their children.

Both Yi and his wife are only 30, and Yi said some day they might try for another child, a sibling for their daughter.

The girl, Yi Xuan, really liked her baby brother, Yi said. "But maybe she's already forgotten him."

Yi sat on a low stool as he spoke, the single photo of the baby on a table beside him. The daughter, pink-cheeked and shy, hid behind him but eventually noticed the photo. She smiled and said the baby's name.

She reached for the photo. But Yi looked hard at her and pushed it away.- AP

China dairy sued over infant's toxic milk death

2008-10-13T17:43:00.000-07:00

BEIJING - The family of a baby whose death has been blamed on toxic milk filed suit against one of China's largest dairies Monday, as another company ensnared in the scandal said it was a victim of unscrupulous subcontractors.

The lawsuit against Shijiazhuang Sanlu Group Co. was filed over the May 1 death of 6-month-old Yi Kaixuan in the northwestern city of Lanzhou, the family's lawyer said.

It is the first to be filed over a child who died from drinking the tainted milk and asks for almost 1.1 million yuan ($160,000) in damages.

Milk collection stations and individual farmers have been accused of watering down milk to increase volume, then adding the industrial chemical melamine to increase protein levels. Melamine, used mainly in plastics and fertilizer, is high in nitrogen and can make milk appear to contain more protein, which is what quality tests measure.

The practice has been blamed for causing the deaths of four infants and sickening 54,000 others, with 10,000 still hospitalized.

Speaking on a television talk show late Sunday, the president of Bright Dairy said his company had been "too nice" toward milk collection stations that bought milk from farmers. The comments appeared aimed at restoring consumer confidence in the wake of the scandal that has dinged the reputation of some of China's best-known food companies.

"We thought they were operating in good conscience," Guo Benheng said on state television's economics channel.

"I'd say we made an innocent mistake, although an innocent mistake is still a mistake. We are definitely making corrections," Guo said, according to a transcript of his remarks posted on official Web sites Monday.

Appearing on the same show, the vice president of Mengniu Dairy, one of the country's largest, said the scandal had affected the company profoundly.

"This sort of thing just tears your heart apart," Zhao Yuanhua said.

The Yi family's lawyer, Dong Junming, said he turned the lawsuit in at Lanzhou's No. 2 Intermediate People's Court where clerks told him they would notify him Tuesday as to whether it would be accepted.

At least two other lawsuits have been filed against Sanlu — the company at the center of the uproar — in recent weeks by parents of children suffering from kidney stones. It is not clear if courts will allow these suits to progress.

Product liability lawsuits are still relatively rare in China, and lawyers have complained of government pressure to withdraw from the cases.

The scandal has struck a blow to China's efforts to build global brand names and establish healthy business practices. Chinese milk powder and other food products have been banned from more than a dozen countries, worsening an increasingly painful downturn in China's crucial export sector and threatening household incomes in the vast, mostly poor countryside.

In a sign of the scandal's rising financial toll, newspapers on Monday reported said Chinese beverage-maker Hangzhou Wahaha Group was considering buying dairy assets from Sanlu.

Sanlu is 43 percent owned by New Zealand dairy giant Fonterra Group, which has already slashed the value of its investment. China's government took over and suspended Sanlu's operations last month, and company heads have been detained for investigation.

China's dairy industry has sped ahead in recent years, far outpacing regulatory structures aimed at ensuring safety and quality. Since the tainting scandal broke last month, strict standards for allowable melamine levels in food have been set and 5,000 government inspectors dispatched to provide 24-hour supervision over the industry.

Last week, police arrested a dairy farmer accused of producing 600 tons of melamine-spiked protein powder. Eight dairy farm owners and milk buyers were also arrested for purchasing the powder.

Latest tests on 172 batches of milk powder from 55 different brands showed them to be safe for melamine content, according to the General Administration of Quality Supervision, Inspection and Quarantine, the government's chief food quality inspector said Monday. So far, 1,300 batches of milk powder from 195 different brands produced after Sept. 14 have turned up safe, the administration said in a report posted on its Web site.

While small amounts of melamine can leech into milk from plastic packaging, deliberately adding the substance is strictly forbidden under rules announced last week. - source

Burn more calories--even while you're sleeping!

2008-10-12T06:49:00.000-07:00

The word metabolism is thrown around a lot when it comes to weight loss--so much so that most of us don't even know what it means anymore. Simply put, metabolism is the process of converting calories from food into fuel. Your body is always burning calories--when you're eating, walking, working out or just sitting around breathing. Want to get more calorie-zapping power from all of these activities, 24/7? Our experts tell you how.

Eat Several Times a Day: Your metabolism is your body's furnace. Let it go too long without fuel and the fire will start dying down: You'll burn fewer calories all day long. Stoke it regularly with the right food, though, and it will burn happily away. British researchers learned that women who ate the same amount of food as usual but divided it into six mini meals got a small but notable metabolic boost compared to those who ate more irregularly. Why? Metabolism climbs during digestion, explains Roberta Anding, R.D., director of sports nutrition for Texas Children's Hospital in Houston. (Eat this food for breakfast if you want to lose weight!)

Munch on Protein: You may be able to maximize the calorie burn you get during digestion by eating proteins like lean meat, cottage cheese or eggs with each meal. A study of college women found that their metabolism jumped twice as high after eating a high-protein meal than one packed with carbs.

Strength-train: "Lean muscle tissue uses up more calories than fat tissue--even when you're just sitting around," says Wayne Westcott, Ph.D., fitness research director at the South Shore YMCA in Quincy, Massachusetts. "So the more muscle you have, the more you'll burn." The average woman can replace two to three pounds of fat with the same amount of muscle in just two months by lifting weights twice a week, research has shown. "That increases metabolism by 6 to 8 percent, which translates to burning about 100 extra calories a day," says Westcott. Nutritionist Anding is proof: She had her resting metabolic rate (the number of calories you burn in a day doing absolutely nothing) measured before and after she started strength-training two to three times a week. It jumped from 1,200 calories a day to 1,600 a day over the course of one year. (Get the body you were born to have with these workout tips from our celebrity trainer!)

Rev Up Your Cardio: The more intensely you exercise, the higher your metabolism climbs during your workout--and afterward, says Westcott. Since most of us would keel over if we sprinted for an entire 30- to 45-minute cardio session, your best bet is intervals: alternating one to two minutes of as-fast-as-you-can-go activity with three to four minutes at a more moderate pace. Work out like that and your body will continue to burn calories at a higher level for well over an hour after you finish, says Westcott. A Canadian study found that intervals helped women burn 36 percent more fat during their workouts compared with less intense sessions.
source

A-1-Derful Mini Pizzas Recipe

2008-10-10T16:07:00.000-07:00

Ingredients:

3/4 pound ground beef
1/4 cup minced onion
1 can (6 oz. size) tomato paste
3 tablespoons A.1. Steak sauce
1 teaspoon Italian herb seasonings
6 English muffins, split and toasted
2 cups sliced mozzarella cheese
grated parmesan cheese
1/4 cup sliced green onion

Directions:

In med. skillet, cook and crumble meat until no longer pink; drain. Add onion and cook until soft. Mix in tomato paste, steak sauce and Italian herb seasoning; cook until mixture simmers.

Spread muffin halves with meat mixture. Top with cheeses and green onion. Place on baking sheet. Broil 2 to 4 minutes or until cheese is melted.

*

« Previous Entries
Bertucci's Nolio Pizza Recipe

Ingredients:

* 1 medium yellow onion
* 1 teaspoon white pepper
* 1 cup heavy cream
* 1/2 lemon
* 1 1/2 cup shredded prosciutto
* 1 1/2 cup shredded mozzarella cheese
* 1 pack[...]

Posted in Pizza Recipes bertucci pizza
Bite-Size Pizzas

Ingredients:

* 4 English Muffins -- halved
* 1 cup Pizza Sauce
* 1/2 cup Ham, extra lean -- chopped
* 1/3 cup Onions -- finely chopped
* 1 1/2 cup Mozzarella Cheese, part skim milk -- shredded[...]

Posted in Pizza Recipes Muffin pizza
BLT Pizza

Ingredients:

* 1 Italian bread shell (12 in. size)
* 1/3 cup Mayonnaise
* 4 plum tomatoes sliced
* 1/2 cup Shredded Mozzarella Cheese
* 8 slices Bacon, cut into quarters, cooked
* 1 c[...]

Posted in Pizza Recipes blt pizza
Breakfast Pizza Recipe

Ingredients:

* 1 pound pork sausage
* 1 cup hash browns
* 1 cup shredded cheese
* 5 eggs with milk to scramble
* 1 (8 ounce) package of crescent rolls

Directions:

[...]

Posted in Pizza Recipes breakfast pizza
Breakfast Pizza Recipe 2

Ingredients:

* 1 (8 oz.) can refrigerator crescent dinner rolls
* 6 eggs beaten
* 1 pound bacon, cooked and crumbled
* 1 cup shredded cheddar cheese

Directions:

Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake at 375'F for 12-15 minutes. Cut like pizza and serve.

History and Recipes

Certain words stick out in the food industry - these words notify us how the food is presumably cooked, they hail in comparison to the words hand tossed. This phrase gets more and more popularity, as it is used more and more times by the owners of pizza shops.

The words “ History and Recipes” carries the users into an ancient times when the things were good enough and simple at the same time. This phrase also says the buyers that the food is not just processed by machines, but rather made by hand.

Repeatedly, when people ask pizzeria owner why they mark the “Hand Tossed” variety with featured, they will answer that it is better than the most other pizzas, how delicious their tastes are.

Classic hand tossed pizza gives us a feeling that we are eating pizza similar to the Italian pizza of the good ol’ days. In fact, this kind of pizzas - hand tossing pizza - requires much more work, but the quality of such pizza generally makes it worth this work.

The point is that hand tossed pizza is just better than pizza we used to eat. Dough preparation just has a huge effect on the overall taste of the pizza.

Digressing from the tastefully appealing side of classic hand tossed pizza, most everyone acclaims to its wonderful taste. The pizza is much less falsified when it is shaped by human hands. In this case, pizza that is was made by our hands will be more gently than a pizza made using machines, and so has more offbeat crust. Really, tossing in the air gives more gas to the dough for pizza, which makes its crust wonderful.

Most pizza shop owners has their own dough recipe but keeps it in a secret.

Typically harbors approximately 13 % high- protein flour, and approximately 60 % water, the rest of the ingredients are up to the creator. And when everything is said Classic hand tossed pizza is a nice equivalent for all known kinds of other pizza. Good luck!

Vietnam finds tainted products from China

2008-10-03T05:52:00.000-07:00

HANOI, Vietnam - Vietnam's health ministry has discovered the industrial chemical melamine in 18 dairy and biscuit products imported from China and three other countries and has ordered them recalled and destroyed, officials said Friday.
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Meanwhile, Russian news agencies reported that food inspectors found nearly two tons of Chinese dry milk believed to be contaminated with melamine. And Philippines health officials found melamine in two of 30 milk products from China that were tested for the chemical.

Recent tests in Vietnam found melamine in dairy products and biscuits imported from China, Thailand, Malaysia and Indonesia, according to a statement on the Ministry of Health's Web site.

Milk containing melamine has been blamed for killing four babies and sickening more than 54,000 others in China, sparking global concerns about food products made with Chinese milk or milk powder.

The Vietnamese statement did not list all the brand names that tested positive for melamine, but among them were five different varieties of Yili milk from China.

"We will intensify our inspections for melamine contamination to ensure the safety of consumers," said Nguyen Thi Khanh Tram, vice director of Vietnam's food safety administration.

Most of the contaminated items were milk and dairy products from China, the ministry said.

However, they also included biscuits imported from Malaysia and Indonesia as well as a powdered dairy creamer imported from Thailand. It was not clear whether the products had been produced in those countries or simply shipped to Vietnam from warehouses there.

Even before the test results were announced, retailers across Vietnam had begun removing tons of Chinese dairy products from their shelves and importers have been destroying them, according to Vietnamese media reports.

Vietnamese authorities have also said they will require all milk products to be tested before they can be imported into the country.

The milk scandal has sparked global concern about Chinese food imports and recalls in several countries of Chinese-made products.

Philippine Health Secretary Francisco Duque III identified the two tainted brands Friday as Mengniu and Yili, which have already been found to be contaminated in tests in China.

Duque said 28 other products, including M&M chocolate candies, powdered milk and yogurt have been cleared for sale and 200 more were being tested. Additional results may be released early next week.

The Philippine government halted the importation and sale of Chinese milk products pending inspections last week after melamine-tainted milk was blamed for four deaths and kidney stones and other illnesses in 54,000 children in China.

Russia's ITAR-Tass quoted Russia's chief epidemiologist Gennady Onishchenko as saying that the 2 tons of dry milk was seized in the Far Eastern city of Khabarovsk, on the Chinese border.

Mobile Catering Kitchen

2008-07-29T15:40:00.000-07:00

Mobile Catering Kitchen
Inclusions Noosa Council Health Approval 07/08 Queensland Caterers Liquor Licence 4 Ton Electric Brake Custom Built Trailer Catering Production Kitchen 3 Door Under bench Williams Fridge, St

Feed Your Brain. Nourish Your Business. Experience the excitement and buzz at the 2007 Western Foodservice & Hospitality Expo. More than a trade show, the 2008 Western Foodservice & Hospit
International Restaurant & Foodservice Show of NY
Navigate through the 2007 International Restaurant & Foodservice Show of New York. Check out the show floor action, special events, and hear about experiences from actual exhibitors interviewed in

Food

2008-07-23T16:39:00.000-07:00

Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role. Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".

Carbohydrates (from 'hydrates of carbon') or saccharides (Greek σάκχαρον meaning "sugar") are the most abundant of the four major classes of biomolecules, which also include proteins, lipids and nucleic acids. They fill numerous roles in living things, such as the storage and transport of energy (starch, glycogen) and structural components (cellulose in plants, chitin in animals). Additionally, carbohydrates and their derivatives play major roles in the working process of the immune system, fertilization, pathogenesis, blood clotting, and development.[1]

Chemically, carbohydrates are simple organic compounds that are aldehydes or ketones with many hydroxyl groups added, usually one on each carbon atom that is not part of the aldehyde or ketone functional group. The basic carbohydrate units are called monosaccharides, such as glucose, galactose, and fructose. The general stoichiometric formula of an unmodified monosaccharide is (C·H2O)n, where n is any number of three or greater; however, the use of this word does not follow this exact definition and many molecules with formulae that differ slightly from this are still called carbohydrates, and others that possess formulae agreeing with this general rule are not called carbohydrates (eg formaldehyde).[2]

Monosaccharides can be linked together into polysaccharides in almost limitless ways. Many carbohydrates contain one or more modified monosaccharide units that have had one or more groups replaced or removed. For example, deoxyribose, a component of DNA, is a modified version of ribose; chitin is composed of repeating units of N-acetylglucosamine, a nitrogen-containing form of glucose. The names of carbohydrates often end in the suffix -ose.

Review of Chef Anthony Bourdain's Books

2008-07-22T08:34:00.000-07:00

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One of Chef Anthony Bourdain's seven books was given to me as a gift by my brother. Before he did, I had never even heard of Chef Bourdain. He is the host of the TV prove called No Reservations and the chef at Le Halles in New York City. One is called No Reservations and the other one is referred to as I enjoyed his passion of food service and his outlook on food life. If you want to understand how food life is really like, I highly recommend these kinds of books. The beforehand one is called Kitchen Confidential where he gives a kind of an insider's view of the expert kitchen. You make think twice about what you form at certain times of the week based on when their food is delivered. The second one is called The Nasty Bits , with a small subtitle reading, collected varietal cuts,usable trim, scraps and bones. Current food service workers will be able to definitely recognize his wit, attitude, and knowledge of the food industry. I am currently reading his second book and enjoying it very much. As a matter of fact, The New York Times stated the current he was a vivid and witty writer and that he conveys his passion well and how the kitchen staff operates almost as a "Band of Brothers". This is where you can find a closer description of his his present situation in the retail and entertainment half of the food business. This also whores a better description of foods too !no! cultures enjoy by his travels as he works on his TV show . More

Food Allergy and Symptom Among the allergies rampant in American property today, food allergy is one of the top three. However, particular people misdiagnose food allergy as food intolerance.An allergy to food is when you own an harmful physical reaction to a food item after eating it. The most common food allergy is a Peanut Allergy, which affects for 1% - 1.5% of the population. It is also possible to outgrow a food allergy over time, but then with a peanut allergy, right now is rather unlikely.Before we go any further let's define exactly what a food allergy is. Food allergies can be broken down into 2 categories. The second category is food intolerance. This is actually caused by the food itself and is not a function of the immune system itself overreacting to the food or food additive. What actually happens with food allergies is overly people with allergies construct IgE antibodies to exact epitopes in the food allergen. Allergic reactions to food can be fatal almost immediately following the ingestion of food.Probably one of the most standard and dangerous of these food allergies are people who are allergic to peanuts. Less sizeable reactions to food allergies are oropharyngeal pruritus, angioedema, stridor, cough, dyspnea, wheezing, and dysphonia.Symptoms Of Food AllergyFood allergy is an allergic reaction to certain types of food. Aside for the similarities in symptoms, a food allergy is more severe than food intolerance.Someone with food intolerance can eat small portions of the food he is allergic to.A food allergy can be treated as soon as the symptom occurs. Unfortunately the right way to stay away from food allergies is to have a food allergy test completed and subsequently to steer clear of the foods too show positive on the test. As of now, a try of epinephrine is the a good number of effective treatment for food allergy and !no! types of allergies.Although food allergies cannot be prevented, the best way to defeat it is by staying away from the food a person is allergic to. Making the right diagnosis on food allergy versus food intolerance can be tricky.Welcome to the world of food allergies and intolerances.A Child Can Outgrow Food AllergyFood allergies effect an increasing number of children, with peanut allergies being the a large amount of prevalent, (to date an estimated 1-2% of children dealing with based on information from the possibly life threatening allergic reaction).So it allows some measure of hope, to parents of food allergic children, to can appreciate that around 1 in 5 children eventually go on to outgrow their food allergy. Children and adult allergies mimic diverse patterns. A food allergy in your child is most expected to arrive from milk, eggs and peanuts. A food allergy in your child may be prevented by avoiding high-risk foods. more food show

The Art of Photographing Food

2008-07-22T08:25:00.000-07:00

Photographing food is not much different as opposed to photographing anything and everything else. Even though the average person is not too interested in producing close-ups of food, there are times when images of food are necessary. Typically, we see photographs of food as editorial illustrations in cookbooks, magazine recipes, and advertisements.

When food is photographed, the food should be freshly arranged and edible looking. For grilled food, the hit top time to take images is from straight off the grill while it's cooking and at the point it is ready to be pulled off the grill. The smoke adds to atmospheric perspective (which is a design concept) and adds interest and a larger number of tips to images.

If part of the barbeque grill shows, this is appropriate. We as to see what the food is resting on. The whole grill does not have to show because we get the idea. When taking pictures of cooked food, be mindful of photographing food from the ideal angle. Another tip, when photographing hot food, photograph the food while it is hot, it'll look so much better. Then again, when photographing cold food such as salads, the cool moisture looks newly written and visually inviting.
Just as with people, food photographs better at certain angles. For instance, most wedding cakes have a front side. Caterers twist wedding cakes around to establish off the best side.

Photographing food at wedding receptions is somewhat difficult. Most people are not interested in having images of the food necessarily, but properties want indications of having it at their receptions. Showy buffet tables photograph okay; but most often, these photographs are not that interesting. Typically though, photographs of bridal couples by buffet tables or sitting at head tables with their plates of food before them (before properties start to eat) are example shots. When food is implied in photographs, it puts the focus on purchasers and not the food. Actually, now is a sophisticated way of photographically show food in a social setting.

To conclude, think of why you want to have pictures of food. If you are photographing food to illustrate a recipe or showcase a cuisine, take bold images of the food. Make sure the food is properly projected and is presented aesthetically. If you ask for to photographically show food at an event, take pictures of the buffet table with people actively serving themselves. If you want to photograph what is on the plate, shoot dropped at a couple who has uneaten food on the plate and have them smile at the camera. As you can see, photographing food is easy if you think of creative ways to do it. (revised 2/15/2006)

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Dog Food Information That Will Shock You

2008-07-22T08:24:00.000-07:00

I don't know any dog lover that would not want to have their furry friend to be had for a lot longer than 10 or 12 years, yet that is what is called the average lifespan of most dogs, but is that really natural? Most dogs that are fed a excellent diet and given exercise can actually live for many additional ages than that, especially provided the pampering this many of them get at our hands, so why is it that their life range is so short? This has to do with a lot of the dog food information the current is hidden on the average consumer.

We see the dog food commercials all the time. They normally show a happy dog running and jumping and then eagerly eating the and cr type dog food as if it were their first meal ever. It pulls on our heart strings to see a dog act in such a way and to be so happy. What the commercial doesn't show is that they have actually deprived the dog of food for an extended period of time in order to make them give the impression to enjoy it more. The food that properties show as being so healthy and good for the dog is actually made out of such circumstances as chemical and hormone ingested product, road kill and diseased animal carcasses and tons of euthanized pets from shelters. The regulations for dog food are lenient, and as long as they do not add chemicals to the product when it puts the plant they can mark the dog food information as chemical free.

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Weight Loss Food Diary

2008-07-22T08:22:00.001-07:00

When losing weight, keeping a record of your food and beverage consumption is a truly effective strategy. Keeping a weight loss food diary gives insight into the progress of your weight lowering program and will indicate whether or not you meet your goals.

Record keeping

A weight reduction food diary can be a uncomplicated notebook or a computer database. From breakfast to dinner, jot dwindled what sorts of food or beverage you ingested, as agreeably as their corresponding amounts. Also input the activities you did for the day and your hunger level. Indicate whether you were full or famished prior to eating a meal.

Keep a diary for at least 3 weeks. You do not hold to record your food consumption for one whole month or year. It may be a little hard to accomplish at first, so jot down your food intake immediately after eating. During the lesson of your dieting, the calorie intake may decrease. This should not be the same provided the nutrient intake that should meet the standard rate.

Benefits

In general, a weight loss food diary encourages deeper awareness of your weight lowering problem. Benefits of keeping a food diary include discovering the factors that instigate binges and cravings. Since eating and behavioral patterns will show on your diary, idenifying how to make necessary changes will be easy. For example, making aware that you take big characteristics of food should somehow force you to prevent the habit. You can subsequently make correct adjustments to your diet plans by just referring to your food diary. A diary is also handy when one has to consult a health care professional about such a weight loss program.

A weight loss food diary helps one to be focused and discipline. It will in addition help a person to be deeply committed to a program. http://www.food-show.info/Recipe/

Weight Loss Food Diary

2008-07-22T08:22:00.000-07:00

Affiliate Revenue - Unique Ways to Boost Affiliate Revenue with Articles

2008-07-22T08:15:00.000-07:00

I think which sometimes people see articles as a way to boost traffic, and then everything else is a function of the traffic. So properties hold two things happening here: 1) write articles, get traffic 2) Sell to traffic, etc.

But I see it differently. You see, I have written around 300 articles and have throughout 100,000 words of content just laying on my hard drive, bored out of its mind.

So I not only use articles to inflate my initial traffic, but I use them to boost my affiliate revenue.

Here are the Times I use my articles for to boost my affiliate revenue:

1) I use my articles in my email campaigns to build credibility and form sales

2) I bundle 10 or so articles up from tad to time and send my subscribers a free ebook.

3) I sell the rights to my articles

4) I send my subscribers to my articles for additional content for them

5) I use my articles for bonus material when I write my new ebooks

With a small bit creativity, you should easily be able to see that the time you spend writing articles should not be otherwise wasted time. Write your articles with a mind to reusing the content. visit food show vedio

Cookie Recipes

2008-07-20T01:23:00.000-07:00

Looking for some cookie recipes? The Internet is the ultimate place to search engine for exquisite cookie recipes. You will find the majority of sites offering some great cookie recipes. Some recipes are quite simple. You can surprise your family and friends by preparing cookies with these recipes. Thanks to those websites, all the latest cookie recipes will at your fingertips. Whether it is chocolate brownie cookies, blarney stone cookies or peanut-butter cookies, online cookie recipes will help you make them perfectly. Not clearly that, you will also find sugar-free cookie recipes for persons who have diabetes. Sugar is in addition strictly prohibited for those who covet to consume weight. For people cookie lovers, it is rather painful to resist the temptation.

Sugar-free cookie recipes will give consumers an option to enjoy cookies without worrying up calories and carbohydrates. These types of cookie recipes use artificial sweeteners. The use of artificial sweeteners is the real challenges area, as artificial sweeteners can leave a nasty flavor in your mouth. Nevertheless, cookies will remain popular. If you want to give a person a gift, you can do that with cookies. It's really impossible for anyone to dislike cookies. That's why cookie recipes are quite popular worldwide. During the holiday season, the demand for cookie recipes will be sky high.

If you want to know more close to cookie recipes, all you need to do is look over out multiple websites giving innovative cookie recipes. Learning traditional Christmas cookie recipes has now become quite simple. Just log on to those ones specializing in these kinds of cookie recipes. You can moreover learn how to give out other popular cookies, these as refrigerator cookies, shortbread cookies and more. You will positively feel temped to try the cookie recipes at home. Explore the world of cookie recipes on the Internet. More info

Variety Of Dog Treat Recipes

The variety of dog treat recipes available can be overwhelming. Even if you previously got unaware that dog treat recipes got even available, you may find that once you start looking for dog treat recipes, you find further recipes than you consideration possible. There are a few guidelines for simplifying your search though that should make taking a few dog treat recipes an accomplishable task.

Before searching for dog treat recipes, it is advisable to do some preliminary research to compile a list of ingredients the you wish to avoid. This catalog could include factors that are harmful to dogs in over&wshyp;arching such as grapes, raisins, onions and cocoa, ingredients that your dog has a celebrated allergy to and ingredients the present have proven to be harsh on your dog's stomach in the past. Compiling this store can help you to eliminate many dog treat recipes that contain these ingredients.

You can also lead the insert of dog treat recipes more manageable by focusing on folks that feature factors that your dog is truly fond of. For model if your dog loves peanut butter or drools over bananas you might covet to focus your dog treat recipe search on recipes that include these ingredients.

There are so many dog treat recipes available that you may have quandary settling on one recipe to try first. Tips such as eliminating recipes with certain ingredients and focusing on those surrounded by other ingredients can allow you to make a decision. You should in addition search for recipes which sound alluring to you. More recipes vedio

Simple Lasagna with Hearty Tomato-Meat Sauce

2008-06-25T17:09:00.000-07:00

INGREDIENDS
1. 1 tablespoon olive oil
2. 1 medium onion, chopped fine
3. 6 medium cloves garlic, minced or pressed through garlic press
4. 1/3 pound ground beef chuck
5. 1/3 pound ground veal (see note)
6. 1/3 pound ground pork
7. 1/2 teaspoon table salt
8. 1/2 teaspoon ground black pepper
9. 1/4 cup heavy cream
10. 1 (28 ounce) can tomato puree
11. 1 (28 ounce) can diced tomatoes, drained
12. 15 ounces ricotta cheese (whole milk or part skim)
13. 2 1/2 ounces grated Parmesan cheese
14. 1/2 cup chopped fresh basil
15. 1 large egg, lightly beaten
16. 1/2 teaspoon table salt
17. 1/2 teaspoon ground black pepper
18. 12 no-boil lasagna noodles
19. 16 ounces whole milk mozzarella, shredded

Nutrition Info

Per Serving

* Calories: 819 kcal
* Carbohydrates: 62 g
* Dietary Fiber: 6 g
* Fat: 41 g
* Protein: 52 g
* Sugars: 16 g

About: Nutrition Info [This link will take you outside Yahoo! Food]

Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions

Cooking Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees F.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese.
5. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Yield: 6 servings

Most Emailed Photos

2008-03-15T03:42:00.000-07:00

A Taiwanese man weighing over 300 kilograms (660 pounds) lies on the floor of his home in Hsinchu. A Japanese study has shown that men who sleep fewer than five hours a night run greater risks of becoming obese and of having high levels of blood sugar that could lead to diabetes.
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Easy Paella

2008-03-10T15:50:00.000-07:00

Ingredients
1. 2 tablespoons olive oil
2. 3/4 pound medium shrimp, peeled and deveined
3. 1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
4. 1 medium onion, finely chopped
5. 2 cloves garlic, minced
6. 1 1/2 cups long-grain rice
7. 1/4 teaspoon paprika
8. 1/4 teaspoon ground turmeric
9. 1 (14.5 ounce) can diced tomatoes
10. 2 (14.5 ounce) cans reduced-sodium chicken broth
11. Coarse salt and ground pepper
12. 1 cup frozen green peas, thawed

Cooking Directions

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Yield: 8 servings

Nutrition per serving

* Calories: 298 kcal
* Carbohydrates: 35 g
* Dietary Fiber: 2 g
* Fat: 8 g
* Protein: 19 g
* Sugars: 4 g

Need More

You don't need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.

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