Value Of Soup
December 15, 2007
Value Of Soup
by: Raul Gallu
1. SOUP is a liquid food that is prepared by boiling meat or vegetables,
or both, in water and then seasoning and sometimes thickening the liquid
that is produced. It is usually served as the first course of a dinner,
but it is often included in a light meal, such as luncheon. While some
persons regard the making of soup as difficult, nothing is easier when
one knows just what is required and how to proceed. The purpose of this
article, therefore, is to acquaint the housewife with the details of
soup making, so that she may provide her family with appetizing and
nutritious soups that make for both economy and healthfulness.
2. It is interesting to note the advancement that has been made with
this food. The origin of soup, like that of many foods, dates back to
practically the beginning of history. However, the first soup known was
probably not made with meat. For instance, the mess of pottage for which
Esau sold his birthright was soup made of red lentils. Later on meat
Alcoholic Drinks And Its Effect on Your Weight Loss Program
December 14, 2007
Alcoholic Drinks And Its Effect on Your Weight Loss Program
by: Tracy Lee
Did you know that the alcoholic drinks and cocktails that’s being offered to you contain an incredible number of calories? If you are not careful, the party drinks can be an absolute killer for your weight loss plans during this holiday season.
“I’ll just have a little…”
If you are not careful, this little phrase can be an absolute killer for your weight loss plans during this holiday season.
And I’m not just talking about the food.
The hidden danger is in all the alcoholic drinks and cocktails that’s being offered to you. Yes, those party drinks can do more harm other than just getting you intoxicated and embarassingly uninhibited!
Did you know that these drinks contain an incredible number of calories?
In fact, alcohol is the number two most energy-dense food, losing out only to fat. Fat has 9 calories per gram, and alcohol comes in a close second at a whopping 7 calories per gram.
What this means is that each alcoholic drink you consume will cause you to take in an alarmingly high number of calories.
10 Smoky Tips To BBQ Food Safely
December 13, 2007
Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. Use these simple guidelines for grilling food safely to prevent harmful bacteria from multiplying and causing food-borne illness.
1. Defrosting
Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.
2. Marinating
Meat and poultry can be marinated for several hours or days to tenderize or add flavor. Be sure to marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
3. Transporting
What Fruits To Add To A Fruit Basket
December 12, 2007
What Fruits To Add To A Fruit Basket
by: Donna Somerkin
If you want to give a unique gift that is guarantee to be used an enjoyed by the recipient, consider a fruit basket. Fruit baskets are fabulous ways to provide your friend, family member, neighbor, co-worker, or client with a delicious—and healthy—treat that looks like a million bucks, but is actually budget friendly. When looking a fruit basket, you can either choose to purchase one pre-made or make your own to save you some of your hard-earned cash. Regardless where you get your fruit basket, carefully consider the contents and personalize the gift to the recipient.
The most important thing about a fruit basket is indeed the fruit itself. When looking for what fruits to add to a fruit basket, consider these popular options:
• Apples: This hearty fruit is a fruit basket favorite. Most everyone loves an apple, so you do not have to worry about less adventurous tastes avoiding the goodies. Also, apples tend to travel or ship well and have a long shelf life, so you do not have to worry about the fruit in your basket arriving spoiled or crushed.
Crab Stuffed Salmon with Lobster Sauce
December 11, 2007
I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.
Serves 6
6 cuts Salmon (5-6oz fillet cut)
Crab stuffing
Lobster sauce
Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.
Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.
Crab Stuffing
- 4 oz. Dungeness crab
- 3 Tbsp Butter
- ¼ c. Onion
- ¼ c. Bell pepper
- 1 ea. Egg
- 1 tsp. Dijon mustard
- dash Worcestershire
- pinch Pepper
- pinch Salt
- ½ c. Bread crumbs
Sauté peppers and onions over medium high heat in the butter until tender. Then cool
Beer Brewing Traditional In Europe
December 11, 2007
Beer Brewing Traditional In Europe
by: Andrea Nichol
Beer brewing in Europe continues to be a serious traditional business. For thousands of years, Europe has been a leader in brewing this popular beverage. Many countries have perfected distinctive beers; some are like mythological ambrosia. Maintaining the quality of centuries-old recipes, many brewers realise that their strength lies in maintaining tradition over promoting innovation. Not to say there aren’t several breweries experimenting with new flavours, but mostly they leave the newfangled risk-taking to the Americans. Why fix and change that which is not broken?
To promote the preservation of European beer culture, several countries have banded together to create organizations such as the European Beer Consumers’ Union (EBCU). This union was founded in Bruges in 1990 with three founding members: Campaign for Real Ale of Great Britain, Objectieve Bierproevers of Belgium and PINT of the Netherlands. It sounds like a Monty Pythonesque union with contrived names, but it is a legitimate one with twelve countries as members: the above three, plus Austria, Switzerland, Italy, Poland, Sweden, Denmark, Norway, Finland and France.
A Thing To Do With A Basket After The Fruit Is Gone
December 10, 2007
A Thing To Do With A Basket After The Fruit Is Gone
by: Mike Barus
Once you have consumed the fruit and other contents of your fruit basket, do not throw out the basket itself! These containers that hold a bevy of edible goodies are perfect for a number of clever uses around your home. From storage to decoration, the basket portion of your gift will allow you to keep enjoying the present long after the fruit has been enjoyed.
Today’s fruit baskets are using more unique and less traditional containers, ranging from colanders to planters. If your fruit basket has a container that is other than a basket, then you will probably already have a good idea for which it can be used. However, many fruit basket recipients find themselves puzzling over how to use their baskets. If you find yourself in this head-scratching crowd, consider these fantastic options:
10 Critical Ways To A Perfectly Food-Safe Kitchen
December 9, 2007
Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the refrigerator below 50° F. Keep the freezer temperature at about 0° F.
2. Don’t take foods out of the refrigerator until you’re ready to cook them.
Dishwashing
3. Clean well with hot water to kill bacteria.
4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.
5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.
Cooking
6. Cook thoroughly to kill bacteria but don’t overcook to the point of charring. It may form amine compounds that may cause cancer. Don’t cook food partially and leave it to cook later.
7. Wash your hands thoroughly with an antibacterial soap before and after cooking.
Grilled Scallops with Ginger-Lime Sauce
December 8, 2007
Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!
Serves 4 - 6
- 1 ½ lb Scallops (10/20 count)
- ½ cup Olive oil
- 2 tsp. Kosher salt
- 2 tsp. Pepper
- 1 cup Ginger-lime sauce
- 2 Tbsp. Fresh parsley ? chopped
- 1 ea. Lime - sliced
Begin by soaking 8" bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.
Taco Pie
December 7, 2007
Taco Pie
by: LeAnn R. Ralph
This is an easy recipe that also allows you to make use of those crumbs that accumulate in the bottom of the taco chip bags! (My husband really loves taco chips, so maybe we end up with more crumbs than your average household. . .)
1 pound hamburger
1 small onion chopped
taco seasoning or chili seasoning
1 cup sliced black olives
2 cups crushed taco chips
1/2 cup sour cream
1 cup shredded cheddar cheese
Crust:
2 cups flour
3/4 cup of warm water
1 package of dry yeast (or 2 teaspoons bulk yeast)
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup dry oatmeal
Cook hamburger, add onions and add taco seasoning or chili seasoning to taste. Add olives and sour cream. Heat well.
Crust: Dissolve yeast in warm water, add remaining ingredients and roll out to fit a large pie pan.
Sprinkle one cup of crushed taco chips over the crust. Add meat mixture. Put remaining taco chips on top of the meat. Sprinkle the shredded cheese on top of the chips.
