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Quick Appetizers to Make


Appetizers or starters are served prior to the main course, and the best appetizers are those that leave your guests/family pining and hungry for the main course. Whether it is a party or just a relaxing weekend with your family, one can prepare a variety of appetizers by simply collecting some common ingredients; without wasting much of your time. Therefore, if you are looking for some easy to prepare appetizers recipes for a party or quick appetizers for kids, here are some yummy ideas, that will surely satiate your taste buds.

Quick Appetizer Ideas

Crispy Coconut Shrimp
Ingredients
  • 1 cup flaked coconut, toasted
  • tsp curry powder
  • tsp cayenne pepper
  • 1 pouch SHAKE'N BAKE Extra Crispy Original Coating Mix
  • 24 uncooked large shrimp, peeled, deveined
  • 1 egg, beaten
Directions

Preheat the oven at 400F and in a shallow bowl mix coconut, coating mix and seasonings. Dip the shrimp in egg and roll in the coconut mixture until properly coated. Keep it in the baking sheet, bake for 10 - 12 minutes or until the shrimp are tender and serve hot.

Spinach Phyllo Roll - Ups
Ingredients
  • cup finely chopped green onions
  • 1 tub (250 g) PHILADELPHIA Cream Cheese Spread
  • 1 egg, beaten
  • 1 packet (300 g) frozen chopped spinach, thawed, well drained
  • 1 cup KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
  • cup butter, melted, divided
  • 15 sheets frozen phyllo dough, thawed, divided
Directions

Mix all the ingredients except phyllo and butter. Keep one phyllo sheet on a clean work surface; slightly brush with butter. Top with two more phyllo sheets, brushing each layer lightly with butter and then keep the remaining phyllo between the sheets of plastic wrap; set aside. Spread 1/5 of the spinach mixture along one short side of phyllo, stack in between 1 inch of ends. Now fold in the long sides of phyllo by rolling from one short side to form a log. Brush with the remaining butter and repeat the procedure for other phyllo sheets as well. Put the logs in an air-tight plastic bags and refrigerate them. Remove the logs 30 minutes before baking and bake in an oven at 375F.

Baked Ham & Cheese Quesadilla
Ingredients
  • 4 large flour tortillas
  • 8 oz thinly sliced ham, or smoked turkey
  • cup shredded Monterey Jack cheese
  • Vegetable oil
  • cup diced tomatoes
  • Pepper to taste
  • 2 tbsp chopped green onion (optional)
Directions

Lightly spray a cookie sheet with vegetable cooking spray and place 2 tortillas on the sheet. Now evenly top the tortillas with cup of cheese and put sliced ham or turkey, diced tomatoes, green onion over it and then again top it with remaining cheese. Sprinkle each tortilla with a little pepper and then cover each with another tortilla. Slightly brush the tops with vegetable oil and bake at 425F for 10 - 12 minutes or until it turns golden brown. Cut the quesadillas into wedges and serve hot with mustard or mayonnaise.

Caramelized Onion - Apple Bites
Ingredients
  • 2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
  • 3 tbsp unsalted butter
  • 1 sheet frozen puff pastry, defrosted
  • 1 tbsp minced fresh thyme leaves
  • 3 oz fontina cheese, shredded
  • 1 pound yellow onions, thinly sliced
  • tsp salt
  • tsp freshly ground black pepper
Directions

In a large frying pan melt butter over medium-high heat and put onions and salt. Cook while stirring occasionally, until onions are soft for about 5 - 7 minutes. Add apples, stir to coat, reduce heat to medium and cook until onions are medium brown for nearly 30 - 35 minutes. Stir in pepper and salt to taste; keep it aside to cool. Unwrap puff pastry sheet, cut it into 16 squares, then halve those squares diagonally to make 32 triangles and finally place them on a baking sheet. Put a spoonful of cooled onion - apple mixture on each triangle and garnish with shredded cheese and minced thyme. Bake in a preheat oven at 375F for 15 - 20 minutes and serve hot.

These were some mouth-watering and tempting quick appetizers that can be prepared easily as most of the ingredients are readily available. Try preparing these easy to make appetizers at home and be a host with the most. Enjoy!
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Clams Casino


INGREDIENTS
10 clams
½ cup Fontinella cheese, chopped
1 cup breadcrumbs, Italian
½ cup salami, chopped
½ cup tomatoes, chopped
¾ cup olive oil
2 cans chopped clams, drained 
Juice from 1 lemon 


DIRECTIONS 
Open clams. Chop them into small pieces and put into a bowl. Add breadcrumbs, salami, cheese, tomatoes, chopped clams, lemon juice and olive oil.
Mix really well.
Put back into shells.
Bake at 375 degrees for 20-25 minutes.
Broil for 2 minutes.
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Ground Beef Casserole Recipes


If you are fond of beef dishes, then I am sure you would love to try ground beef casseroles. Beef recipes cooked in casserole are not only delicious, but also saves a lot of time. A major advantage of casseroles is that food items, especially meat pieces are cooked well, without taking extra effort. While making preparations, make sure that you trim the fat part and gristle of the beef pieces. If this is not possible, then you can skim off the fat part after cooking, when the meal is ready. Following are some lip smacking and easy-to-cook ground beef casserole recipes.

Ground Beef and Rice Casserole

Ingredients

1 pound ground beef
1 cup uncooked rice (rinsed and drained)
4 celery ribs (chopped)
1 medium-sized onion (chopped)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cups of water
Salt and pepper to taste

Procedure

Preheat a frying pan and brown the meat on all sides. Remove the meat when it is done and keep it aside. Saute the chopped onions and add celery and water. Keep on medium flame for about 5 minutes. Add rice, meat, salt and pepper, cream of chicken and mushroom soup. Mix well and transfer the mixture in a casserole. Bake at 350 F for about 1 hours. Remove the casserole from the oven and allow it to cool down. Your ground beef and rice recipe is ready for serving. Garnish with seasonings and serve.

Ground Beef and Cabbage Casserole

Ingredients

1 pound ground beef
1 head cabbage (cut into pieces)
1 medium-sized onion (chopped)
1 cup cream of chicken soup
cup shredded cheddar cheese (optional)
2-3 tablespoons apple juice (or port wine)
1 teaspoon vegetable oil
2 teaspoons butter
Salt and pepper to taste

Procedure

In a big frying pan, preheat oil and butter, and brown the ground beef (you can remove the excess fat). Add chopped onions, stir well and then add cut cabbage. Cover and cook for about 8-10 minutes, until the cabbage becomes soft and tender. Add shredded cheese, chicken soup, apple juice (or wine), salt and pepper. Mix the mixture well and transfer it into a casserole. Bake at 400 F for about 15 minutes. Remove the casserole from the oven, add seasonings and serve.

Ground Beef Casserole with Potatoes

Ingredients

1 pounds ground beef
2 medium-sized onions (chopped)
4 large potatoes (peeled and sliced)
2 carrots (shredded)
1 can cream of mushroom soup
cup cheddar cheese (shredded)
Salt and pepper to taste

Procedure

In a frying pan, brown ground beef along with onion. Skim off the excess fat and transfer the partly cooked beef into a casserole. Mix sliced potato and carrot, spread the mixture on top of the beef as a layer. Sprinkle salt and pepper to taste. Pour mushroom soup and bake the casserole at 350 F for about 45-50 minutes until potatoes and carrots become tender. Add shredded cheese on top and bake for another 5 minutes. Your ground beef casserole with potatoes is ready for serving.

You can prepare these ground beef casseroles for family gatherings, as well as for potlucks. Make your own food recipe by manipulating the ingredients; you can use your favorite sauces, vegetables and fruits to make the dish more delicious.
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How to Make Iced Green Tea


When it is hot, all we reach for is a glass of something cold. This something could be anything like a soft drink, an aerated drink, a milk shake, a smoothie or an iced tea. Make the iced tea an iced green tea and you will definitely enjoy it better. However, making iced green tea can be tricky if you want to make a huge batch.

Recipe 1

Ingredients
  • Tea Bags 6 bags
  • Boiling Water 3 cups
  • Honey or Sweetener 6 spoonfuls
  • Lemon Juice 5 spoonfuls
  • Cold Water 3 cups
  • Mint Leaves and Lemon Wedges for garnishing
Method
  • In a teapot, pour boiling water and the tea bags. Boil it for some time.
  • Turn off the heat and allow the tea to steep into the water for about 5 to 6 minutes.
  • Remove the tea bags and let the tea cool.
  • Once the tea has reached room temperature, add the honey or the other sweetener in it.
  • While stirring add the lemon juice into the tea.
  • Add the cold water and refrigerate the tea for some time.
  • Fill tall glasses with ice cubes and put in the lemon wedges and mint leaves.
  • Pour the cold tea and enjoy the refreshing drink.
Recipe 2

Ingredients
  • Water 6 cups
  • Ground Ginger 2 tsp
  • Sugar cup
  • Green Tea Bags 5 bags
  • Mint Leaves 1 cup
  • Lemon Rind 1 tsp
  • Lemon Juice 3 tbsp
  • Honey 1 cup
Method
  • In a sauce pan, take the water, the ginger as well as the sugar and bring the mixture to a boil.
  • Once the water reaches 100 degrees Fahrenheit, lower the heat and continue to boil the water for about 10 minutes.
  • Remove from heat and pour into a pot. Add the tea bags and the mint leaves. Add the rind of the lemon.
  • Cover the tea and allow the tea bags and the flavors to steep into the water for about 15 minutes.
  • Stir occasionally to allow the tea to steep better into the water.
  • Remove the tea bags and store the tea into the fridge.
  • Once the tea becomes cold, add some lemon juice and honey into it and stir till it all blends well.
  • Chill and serve in tall glasses with ice.
Benefits of Iced Green Tea
  • The calories in green tea are zero. Need I say anything more than that?
  • Green tea is rich in epigallocatechin-3-gallate, a flavonoid, which makes green tea a great antioxidant.
  • Green tea is rich in polyphenols. Polyphenols help in getting rid of the bad cholesterol, the low density lipoprotein, which get stored in the arteries of the heart. This helps to avoid heart blockages and heart attacks.
  • Green tea also has anticancer properties. Experts have researched and found that those who drank green tea regularly reduced the chances of cancer and those who already were detected by cancer were benefited with the reduction of the cancerous cells.
  • When applied topically to the skin, green tea extract is said to have helped in curing skin cancer.
  • Green tea helps in destroying the bacteria that causes tooth decay and other tooth problems.
  • Green tea and weight loss are related as green tea promotes weight loss. Now, isn't this one of the great green tea benefits?
  • Green tea helps in thinning the blood. Blood clots are also prevented by drinking green tea regularly.
  • The blood circulation improves by regular consumption of green tea.
As you can see from the above, the health benefits are many and green tea also tastes yummy. With so many flavors of green tea to choose from, isn't it better to go on a green tea diet rather than reaching for the bottle of soda?
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Easy Funnel Cake Recipe


Funnel cake is a regional delicacy, which is said to have originated in the Pennsylvania Dutch region of the United States. It is a common dessert in this region and is also available in carnivals, fairs and festivals that are held across the country. Even though, the delicacy is known as funnel cake, it is not made through baking.

How to Make Funnel Cakes Easily

As we all know, funnel cakes are not baked, but the batter is fried in hot oil. A special pitcher with a funnel-like spout is used to pour the batter in oil. The batter is poured in circular motions, so that the dish gets its characteristic web-like shape. While, some people do not use leavening agents in the batter, others add baking powder. However, yeast is not normally used. Funnel cakes are served with jam, powdered sugar, fruits and other toppings. Making this dish at home is not a difficult task, if you know the right methods.

Recipe I

This recipe is for those who have very little time to prepare funnel cake. In order to make this recipe, you need pancake batter (ready-made mix can also be used), powdered sugar (for garnishing) and oil for frying. All you have to do is to prepare the pancake batter and fill a cup of that batter in a gallon-size resealable plastic bag. The next step is to seal the bag and make a hole (with a width of one-fourth of an inch) on one corner. Now, squeeze the plastic bag and pour the batter into the hot oil. You must pour the batter in circular motions, so that it forms a round-shaped web in the oil. Once it becomes golden brown in color, turn and fry for another three to four minutes or till the other side turns slightly brownish. Remove and place the funnel cake on paper towels, so that the excess oil gets drained. Serve this dish, after dusting it with powdered confectioner's sugar.

Recipe II

Ingredients
  • Flour - one cup
  • Eggs - five (large)
  • Butter - six tablespoons
  • Sugar - one tablespoon
  • Salt - two pinches
  • Vegetable oil (for frying)
  • Powdered sugar (for garnishing)
  • Water - one cup
Directions

Take a saucepan and add water, sugar, salt and butter in it. Boil the contents and add the flour to the solution. Mix it well till all the ingredients combine well and form a ball. Allow it to cool. Once the dough gets completely cool, transfer it to the bowl of a standing mixer. The next step is to run the mixer at the lowest speed. Add eggs to the dough, one by one and run the mixer till the ingredients form a smooth batter. Once the batter is ready, fry it in hot oil. The method of frying this batter is the same, as stated in the above mentioned recipe. After frying, dust them with powdered sugar and serve.

Another method is to sift a cup of flour with a pinch of salt and one-fourth teaspoon baking powder. If you are using self-rising flour, then don't add baking powder. Keep it aside and take another bowl to beat an egg with a cup of milk, along with two tablespoons of sugar. Once done, combine the flour with the egg-milk mixture. Use an electric mixer to blend the batter well, till it turns smooth. Now, all you have to do is to fry the batter to make funnel cake.

Recipe III

Ingredients
  • Self-rising flour - 2 cups
  • Milk - 1 cup
  • Mashed banana - 1 cup
  • Eggs - 2
  • Sugar - cup
  • Ground nutmeg and cardamom - teaspoon each
  • Ground cinnamon - 1 teaspoon
  • Oil - for frying
  • Powdered sugar - for garnishing
How to Prepare

Sift the flour with the spices and keep aside. Puree the mashed banana and blend (in a blender) it well with milk, eggs and sugar. Now, add the sifted flour and combine well to form a smooth batter. Fry the batter and your banana funnel cake is ready.

The above said are some of the easy recipes that can be tried at home. If you want chocolate funnel cake, sprinkle some chocolate shavings over your funnel cake. So, enjoy homemade funnel cake with your favorite topping.
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Baked Potato Toppings


Baked potatoes are an all time favorite for people of all age groups. Golden brown skin with well-cooked soft potato inside, they are very easy to cook in oven. While serving baked potatoes, you can simply put toppings of butter or shredded cheese. Another option is to prepare dressings of your favorite food ingredients. In this article, we will take a look at delicious and healthy baked potato toppings that will convert these plain baked goodies into tasty treats.

Baked Potato Topping Recipes

You may be already familiar with making baked potatoes. For even cooking, you should select medium-sized russet potatoes, preferably of regular shapes. Clean them with a stiff-bristled brush, making sure you do not skin the potatoes. Then prick them with a fork and rub with vegetable oil and salt from all sides. The last step is baking potatoes in a preheated oven at 350 F for 1 - 1 hours, based on their size. With these baking potato tips, let's concentrate on the various methods of making good baked potato toppings.

Topping with Yogurt

Ingredients
  • 1 cup plain non-fat yogurt
  • 1 tablespoon sesame seeds (toasted)
  • 1 - 2 teaspoons chopped dill to taste
  • 2 tablespoons chopped green onion
  • 1 teaspoon chopped chives
Directions for Preparation

In a mixing bowl, add all the ingredients listed above - yogurt, sesame seeds, dill, green onion and chives. If desired, you can sprinkle salt and freshly ground black pepper. Stir the mixture well and your topping is ready. This recipe is sufficient for topping 4 medium-sized baked potatoes.

Garlic Mushroom Topping

Ingredients
  • ounces butter
  • 2 cloves garlic (minced)
  • 6 ounces sliced mushroom
  • 2 tablespoons cream cheese
  • Chopped parsley and thyme
  • Salt and pepper to taste
Directions for Preparation

Put saucepan over a low heat and melt butter. Add garlic, sliced mushroom and cook for about 10 minutes, while stirring continuously. Stir in cream cheese, allow it to melt properly. Add chopped herbs and season as per your preferred taste. Spread this garlic mushroom topping on top of the baked potatoes and serve while still hot.

Topping with Baked Beans

Ingredients
  • Baked beans
  • Sea salt (or Kosher salt)
  • Freshly ground coarse black pepper
  • Chili powder to taste
Directions for Preparation

This is the simplest, yet tastiest baked potato topping that you could have. In a saucepan heat the beans. Add salt, pepper and chili powder. The quantity of chili that you will add depends on your preferred spiciness. Stir well and drizzle baked beans over the cooked potatoes. For easy topping, you can cut open the potatoes beforehand before adding cooked beans. This baked potato with topping preparation is excellent for serving as a light meal.

Topping with Fried Bacon

Ingredients
  • 6 bacon pieces
  • pound Cheddar cheese (grated)
  • teaspoon onion powder
  • teaspoon dill weed
  • teaspoon garlic powder
  • teaspoon seasoning salt
Directions for Preparation

Fry bacon pieces till they are crispy. Allow them to cool down and make smaller pieces. Mix this with grated cheese, dill weed, onion powder, garlic powder and seasoning salt. If you think it very dry, you can add small amounts of sour cream and butter, and combine well the ingredients. When you are done with making this topping recipe, divide the baked potatoes in the middle. Scoop bacon topping and serve.

So, these were some easy and delectable baked potato toppings. Other than the above recipe, you can try making them out of green vegetables, pulses and mushrooms. In fact, the possibilities of preparing such toppings are endless. And consider flavoring them with chopped herbs and spices. You can simply spread these toppings over the cooked potatoes or serve on the sides.
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How to Make Peanut Butter Fudge


Peanut butter, which is almost like a staple food eaten at breakfast or perhaps any time of the day, in several countries around the world, has several interesting recipes associated with it. Peanut butter sandwiches, peanut butter cookies, peanut butter fingers or even peanut butter pancakes, there is absolutely no end to the variety of peanut butter recipes available. One such peanut butter delight is the peanut butter fudge. Being a peanut butter lover myself I've experimented and enjoyed all of these a lot of these recipes.

Classic Peanut Butter Fudge

The rich and creamy peanut butter is combined with the essence of mesmerizing vanilla to create a mouth-watering peanut butter delight.

Ingredients

Peanut butter - cup
Butter - cup
Milk - cup
Brown sugar - 2 cups
Vanilla extract - 1 teaspoon
Confectioners' sugar - 3 cups

Preparation:
  • First of all, melt the butter in a saucepan using a medium flame.
  • Now, add the brown sugar and pour in the milk.
  • Bring the mixture to a boil and keep on stirring continuously.
  • Now remove from the stove and blend in the peanut butter and vanilla extract.
  • Pour in a large mixing bowl and blend it with the sugar.
  • Beat the mixture well until you get a smooth paste like consistency.
  • Pour the mixture into an 8x8 inch dish.
  • Allow the mixture to chill in the refrigerator until it becomes firm.
  • Cut pieces of your desired shape and size and serve with sprinkled sugar for garnish.
Chocolate Peanut Butter Fudge

Well if you just cannot do without chocolate, and go gaga over peanut butter, this is the recipe that combines both heavenly chocolate and the creamy peanut butter.

Ingredients

Peanut butter - 1 cup
Cocoa powder - 1 teaspoon
Sugar - 2 cups
Milk - 1 cup
Margarine - cup
Vanilla extract - 1 teaspoon

Preparation
  • Mix the milk, margarine and sugar in a saucepan and add a pinch.
  • Boil the mixture stirring it frequently.
  • Once a soft ball is formed, remove from stove.
  • Now, add the peanut butter and vanilla extract.
  • Beat the mixture until it becomes sufficiently creamy.
  • Pour the mixture into buttered pans and allow the mixture to cool down.
  • Once solidified, cut into pieces and garnish with some chocolate chips or roasted peanuts
Sugar-free Peanut Butter Fudge For Weight Watchers

For those looking to keep their calorie intake in check, will benefit from making this sugar-free fudge where the ingredients are still just as delicious when it comes to this kind of dessert.

Ingredients:

Dark unsweetened chocolate - 8 oz.
Peanut butter - 1 cup
Sugar substitute - 1 cup
Margarine - 1/2 cup
Pinch of salt

Preparation
  • First of all, melt the chocolate and blend in all the ingredients.
  • Pour the mixture into a pan.
  • Allow the mixture to cool down until it solidifies.
  • Cut the fudge into pieces and serve.
  • Garnish with grated dark chocolate
Coffee Peanut Butter Fudge

Try out this delicious recipe that combines the beautiful aroma of sensational coffee with the goodness of crunchy peanut butter chunks.

Ingredients

Sugar - 2 cup
Water - cup
Corn syrup - cup
Egg whites - 2
Coffee liqueur - 1 teaspoon
Peanut butter chips - cup
Coffee-flavored chocolate chips - cup

Preparation
  • Mix the water, sugar and corn syrup in a pan and cook over low flame.
  • Make sure to stir the mixture gently until the sugar dissolves.
  • Allow the mixture to cook over medium heat for around 3 minutes.
  • Cook until the mixture thickens to form a ball and then remove from heat.
  • Now, beat the egg whites in a mixing bowl and pour the sugar mixture over egg whites.
  • Make sure while you mix the sugar and egg white, beat the mixture constantly at high speed.
  • Add the coffee liqueur and continue beating for about 3 to 4 minutes.
  • Now add the peanut butter chips and coffee chips.
  • Pour in a pan and allow to cool until solidification.
  • Cut out the fudge and serve with a sprinkle of sweetened cocoa.
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Used Commercial Kitchen Equipment


Starting a restaurant business involves making the requisite investment in leasing a suitable site for the restaurant, analyzing the competitive strategy, and purchasing the necessary kitchen equipment. Buying kitchen equipment is very different from purchasing kitchen equipment for the house. The difference can be attributed to the sheer volume of food that has to be prepared in a restaurant. Commercial kitchen equipment are voluminous, durable, and consequently more expensive. Restaurant owners generally prefer leasing the equipment, or buying used commercial kitchen equipment rather than investing in new equipment.

The Advantages

Warming drawers, cooking ranges, ovens, grills, bakery and dough equipment, cookware and kitchen tools, food processors and mixers, wire shelving and food storage containers, walk-in freezers, commercial sinks and dishwashers, are the essential commercial kitchen equipment. The shared attribute of these heavy-duty equipment is their durability.

Cost-Effective: Generally, prospective restaurant owners can buy a marginally used commercial kitchen equipment for a fraction of the price of new equipment. A refurbished unit, of course, is much cheaper. However, before buying a reconditioned unit, one has to ensure that the seller is trustworthy, and the unit conforms to the standards of quality. For instance, a marginally used commercial combination convection oven can be purchased for 1/5th of the price of a new oven. The reason for having to pay a much lower price for used equipment, can be attributed to the short depreciable life of kitchen equipment.

Warranty: Generally, used (restaurant) kitchen equipment also come with a warranty, since durability or the ability to withstand improper handling is one of the most important features of commercial kitchen equipment.

Before the Buy

Past Performance
One should try and delve into the performance history of the product in order to ensure that the equipment is not being sold at a cheaper price on account of malfunction. For instance, a used convection oven may have been removed from a functional restaurant because it was a fire hazard. Walk-in freezers, that may have caused frequent power outages due to overheating, may have been disposed off by the previous owner. An aspiring restaurant owner should not end up buying damaged equipment.

Know the Seller
Before you buy kitchen equipment, make sure that you are fairly acquainted with the seller. It, indeed, makes a lot of difference, if you share a comfortable rapport with him. More often than not, you derive a fair deal. Now, this does not mean, the seller controls your buying transaction. If you are not convinced, better not buy the equipment. In the name of 'good rapport', don't let sales talk sell you a product you neither need nor are you too convinced to buy. Buyers, often fall into the trap and end up with everything else but a square deal.

Look for the Brand
When you buy new, you may not be able to afford a brand; however, this precisely is where you score a cent, while buying used commercial equipment. A secondhand buy gives you a chance to purchase a top brass, without worrying too much about the cost. A branded equipment, in most cases, won't ditch you half-way your cooking spree; instead, it would work toward enhancing your culinary wizardry. Traulsen, Stero, Garland, and Wittco, to name a few, are a definite find when you intend to buy used kitchen equipment for commercial purpose.

Span of Usage
Buying used equipment, in the remotest of sense, mustn't be a matter of compromise. You should be convinced, and the equipment should serve your convenience; there is no room for compromise here. Settling for equipment that has grossed beyond three years is never a good idea. Attending an auction with a technician, whose word you trust, often finds you a feasible buy. If the equipment -- from the look of it -- is well maintained being gently used over a period, consult your technician, and wrap up the deal. Auctions, thus, are far better than soft markets, where dupery, more than product selling, may be the issue.

Used Electric Equipment ... Not Advised
Purchasing a used electric equipment, generally, is not suggested. This is due to the fact that an electric equipment anatomically is far complex than gas-governed equipment. There is ample wiring involved, and there is a chance of incurring a fault. An experienced technician frequenting to check and eliminate the risk of the equipment going kaput would be a must. Besides, securing your safety is most important.

Aim Quality, Not Appearance
Your kitchen, certainly looks way inviting when you have it equipped with classy and efficient models of kitchenware. However, if you are looking for kitchenware that does not weigh down the wallet, opt for 'cosmetically defective' models. Well, there are times when kitchen operators are not very happy with what they receive, simply due to a dent here and a bump there. They are termed rejected and rallied back to where they came from -- the dealer, or the manufacturer. Know that there is nothing functionally wrong with the equipment, it is just the aesthetic feature due to which the product bore the brunt. Due to the product being rejected, the dealer will sell the equipment at a subsidized rate than the original price. This would prove advantageous an opportunity for you. You get a budgetized product that works just fine. Besides, if the purpose is served, you mustn't bother about a dent or two.

Present Condition
In case the product is being purchased from a restaurant owner, it would be sensible to inspect the product and see it being used in order to ensure that the product is not being sold off because it is defective.

Safety Norms
The dealer, from whom the equipment is purchased, should be trust worthy and should carry National Sanitation Foundation (NSF) approved equipment. NSF approval is based on product design, ease with which the product can be cleaned, and the toxicology report of the material that is used to manufacture the equipment. If the equipment is NSF approved, one can be sure that it conforms to the safety norms.

It may not be possible for a restaurant owner to assess all these factors before purchasing used commercial kitchen equipment. Hence, it may be advisable to purchase or lease new equipment after making the necessary arrangements for equipment financing.
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Best Organic Coffee Brands


What we eat and drink makes an impact on our body. While nutrition is one issue, what about artificial additives? The use of pesticides, fertilizers, growth supplements etc., in short, anything that is chemical and is added to make plants grow faster, ultimately ends up in our digestive systems and accumulates. The presence of such additives takes a toll on the environment as well.

There is a lot of hype about organic products, which are said to be better for both man and nature. Organic products do not contain artificial additives. Their ingredients are not grown with artificial components, like fertilizers. In addition, such products are produces using environmentally responsible production techniques, such as recycling, using biodegradable packaging materials, reducing carbon footprint and healthier soil farming.

What is Organic Coffee?

Organic meats and vegetables are known but an organic beverage form is organic coffee, where the coffee is grown, packed and manufactured with environmentally friendly rules and practices. Think of the numerous benefits of such a coffee type. Since coffee is a mass produced and mass consumed product, the harmful effects of its production can be minimized using organic methods. Another certification that is found with organic coffee is Fair Trade, which is a more socially responsible practice, that aids the actual coffee growers by buying coffee beans from them directly and at a higher price.

Best Brands of Organic Coffee

Below is a list of some of the best organic coffee brands, where the entire product line of the brand is organic in nature.

Marques de Paiva
  • Brazilian coffee house established in 1895
  • Organic certification by the USDA and Fair Trade certified
  • Roasting plants produce zero carbon dioxide emissions
  • 100% pure Arabica beans are used
  • Comes in family-sized 40 ounce bags or smaller 12 ounce and 10 ounce packets
  • Roast types include: Lighter Roasted/Medium/Dark/Decaffeinated
  • Average product price range between $15 and $25
Green Mountain Coffee Roasters
  • Coffee from 3 different continents - the Americas, Africa and Asia (Indonesia)
  • 100% pure Arabica beans used
  • Fair Trade Certified products
  • The company that developed the Ecotainer - alternative cup made from natural materials as opposed to paper cups
  • Five different coffee grind types like Turkish/Infusion/Espresso
  • Organic coffee is also available in K-Cups, single or in packs of 24 cups
  • Choose from a wide variety of flavors like Country Blend/Wild Mountain Blueberry/Sumatran Reserve among others
  • Average product price between $9 and $20
Rogers Family Organic Coffee Co.
  • 100% Arabica bean coffee
  • Fair Trade certified coffee
  • Company buys coffee beans from other farms and has 6 organic farms of its own
  • Different varieties of coffee, from custom blends to single origin to decaf and flavored
  • Special "Rainforest Blend" combines coffees from Mexico, Guetemala, Colombia and Indonesia and comes in a 3 lbs bag
  • Coffee comes in 12 ounce or 2 pound sized packages
  • Average product price range between $5 to $26
Mount Hagen Organic Instant Coffee
  • USDA certified organic coffee of German production
  • Made from 100% pure Arabica beans
  • Instant coffee also available in decaf blend
  • Available in 3.5 ounce bottles or single serve sticks of 1.76 ounce
  • Approx 1 jar yields 60 cups of coffee
  • Price range between $20 and $50
Equal Exchange
  • 100% Arabica beans used
  • Comes in 10, 12 ounces, 1 and 2 pounds sized packages
  • Coffee types include Origin/Flavored/Decaf/Espresso/Blends
  • Flavors include: Toffee Caramel, Sumatran, Peru French, Mexican, French Vanilla and lots more
  • Product range includes organic teas, sugar, chocolate and cocoa
  • Price range between $30 and $50
Caffe Ibis
  • USDA certified, QAI (Quality Assurance International) certified and Fair Trade certified
  • Coffee available in 12 ounce and 5 pound sized packets
  • Coffee flavors include: Highland Sumatra/Logan Canyon Blend/Decaf Organic French Roast/Organic Aztec Dark/Organic Caf Femenino
  • Average price range is between $10 to $ 15
Ethical Bean Coffee
  • Canadian coffee manufacturer
  • Certified as organic by the QAI
  • Fair Trade certified
  • Flavors include: rocket fuel/lush/mellow/decaf/exotic/bold/classic/sweet espresso
  • Comes in 12 ounce packets
  • Price range between $10 and $25
CUNDI COFFEE
  • Organic certified by the USDA and Fair Trade certified
  • 100% Arabica coffee beans used
  • Comes in 1, 2 and 4 pound sized packets
  • Dark and medium roast available
  • Price range between $12 to $50
From the above brands, one can notice the reasonable price and diverse range of flavors and blend types available. Opting for an organic coffee brand counts as a step towards helping the environment, helping those less fortunate and helping your health in the long run. The search for organic brands may be difficult but with above round-up of the best organic coffee brands, it just became a whole lot easier. So get brewing!
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Sambousik Lahmeh recipe

Photo: Sambousik Lahmeh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sambousik Lahmeh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sambousik Lahmeh.

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Meat Filling :

10 oz ground meat
1 tbsp shortening or butter
¼ cup fried pine nuts
a dash of ground allspice
¼ tspn salt 


Note: Sambousik can be stuffed with ground beef, ground lamb or feta Cheese

Preparation:

Prepare Basic Dough . Cover and leave aside for 1 hour. meat filling: Fry meat in shortening, add salt, spices and pine nuts. Stir over medium heat for 1 minute. Put aside. Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter). Fill circles with meat. following this way: Put filling on one side of circle. Fold over one end to make semi-circles. Press edges with fingers. Fry in 1 cup of vegetable oil over medium heat. Brown both sides. Serve hot.


More from the Lebanese Recipes Kitchen: 


Fried Meat Sambousek 
Sambousek 
Spinach and Feta Cheese Sambousek  
Meat pies, Damascus-style 
Small pies (Manaeish) or Fatayer 
Spinach fatayer

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Brining Chicken


Roasting chicken may end up with dry flavorless meat. This is one of the common complaints with the low-fat meat of poultry. One of the popular solutions for this problem is to brine the meat before roasting.

How to Brine a Chicken Properly

So, brining chicken is done to prevent the bird from getting dry after roasting or grilling. Brining makes the meat more tender and juicier, even after roasting. Brining is nothing other than treating the meat with salt solution. But, this has to be done properly, after preparing a brine solution. While, the basic brine solution is a mixture of water and salt, many other additives are included in it, so as to enhance the flavor of the meat. During brining, the meat is kept immersed in this solution, for a specific period of time. This time limit may vary with the type of meat, type of cut, thickness of the meat, etc. During brining, the salt and water in the brine solution are absorbed by the meat cells. The salt that enters the meat cells denatures meat proteins, which stick together and hold on to water molecules. Thus the moisture content as well as the flavor of the meat are enhanced through brining. However, for koshered chicken does not require brining. Even other marinated forms of poultry need not be brined, before cooking chicken recipes.
  • The first and foremost part of brining is to prepare the brine solution. For a basic brine solution, you may use either table salt (without iodine), kosher salt or even sea salt.
  • While, cup of table salt will be required for every gallon of cold water used to prepare the brine, in case of kosher salt (big granules), you have to use cup.
  • Apart from salt, add 2/3 cup of sugar, which will balance the saltness. In order to prepare the solution, you have to dissolve the salt and the sugar in a cup of hot water, that has to be mixed with the required amounts of cold water. Add some black pepper and your brine solution is ready.
  • If you are doubtful about the amount of water required for submerging the bird, you can add water to the container (which is supposed to hold the water as well as the chicken) and conduct a trial. But, the brine solution must be chilled before use and so, keep it in the refrigerator.
  • If you wish, you may add other additives, like wine fruit juice, fruit pieces, lemon wedges, apple cider vinegar, beer, tea, soy sauce, garlic, herbs and spices. For brining chicken, all you have to do is to immerse the bird in the chilled brine solution for a specific time.
  • Before that, clean the bird and remove the giblets (frozen birds must be thawed). Remove the trusses, if there are any. Pat dry the bird, before immersing it into the brine solution that is kept in the container. Cover the container and refrigerate for the required time limit. You may also replace the container with brining bag. Brining must be done at a temperature that is below 40 F.
  • If you are brining whole chicken, the time limit is 5 to 12 hours. For brining chicken breasts, one to two hours will be sufficient. The same applies for chicken wings too. If you are a beginner, it will be always better to start with lower time range, because, over brining can spoil the dish.
  • Once you remove the chicken from the brine, rinse it thoroughly, before use. Never use salt, while cooking brined chicken. As brined meat cooks faster, check the doneness, in between. You may use a meat thermometer for this purpose.
In short, brining chicken is one of the best methods to avoid drying up of meat, while roasting, smoking or grilling. The above said is only a brief overview about the procedure. So, try brining, before you roast or grill the bird, the next time.
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Foods that Promote Weight Loss


Anyone who wants to lose weight has to aim for two things. The first is exercising everyday, and the second is eating right. Making the right food choices is very essential if one is serious about achieving his weight loss goals. Then there are certain foods, which if included in the diet, can help a person lose weight. So, a person should make it a point to plan his diet accordingly with such foods.

Vegetables and Fruits
Vegetables and fruits are very less in calories, however, their nutrition quotient is high. They contain a lot of vitamins, minerals, antioxidants and micro nutrients, which are a daily requirement of the body in order to stay healthy. Certain vegetables, which are high in fiber, are especially very beneficial as they aid in better digestion. Fruits contain complex carbohydrates, insulin, pectin and other ingredients, which keep the blood sugar in check, thus promoting weight loss.

Water
Drink two to three liters of water everyday to enjoy its benefits. Water aids in digestion. Many a time, when a person feels he is hungry, he might actually be thirsty. Drinking water in between meals can suppress the hunger pangs. Water keeps the liver and kidneys well functional, which are the organs responsible for the removal of wastes and toxins from the body.

Oats
Whichever diet recommends you to give up on carbohydrates in order to lose weight, is asking you to remove a very essential ingredient from your diet. Carbohydrates are very important for the body to function properly, as they provide it with the much-needed energy to carry out various physical activities. Complex carbohydrates such as those found in oats, are what you should rely on to meet your body's carbohydrates requirements.

Dairy Products
Low fat dairy products like yogurt, skimmed milk and cheese, are rich in calcium. Researches have shown that if these are included in the diet everyday, they help the body burn fats. This makes them a must have in any diet related to weight loss.

Meats
They are rich in proteins and are excellent for health, provided they are minus the fats! Lean meats being rich in proteins, aid in the muscle formation. Moreover, protein rich foods have one peculiarity, they keep the body full for a very long time, thus reducing the overall food intake. To derive maximum benefits from proteins, cook them in such a way that their nutrition is not lost. Baking, broiling and roasting the lean meats, are some of the methods of cooking that you should employ. It would be better if you stay away from red meats, if weight loss is your goal.

Eggs
Researches have shown that people who have an egg for breakfast everyday, are much more healthier than those who don't. Eggs contain vitamin B12, which is known to remove fat cells from the body. Moreover, eggs are a rich source of proteins, so eating them for breakfast will keep you full and satisfied, thus preventing any kind of overeating or binging on your part.

Nuts
Although nuts contain fats, yet they are counted amongst the foods that promote weight loss and burn fat. The reason being that nuts are rich in omega 3 fatty acids, carbohydrates, minerals, vitamins, proteins and many other essential nutrients. Replacing unhealthy snacks such as potato chips or any of the fast foods with nuts, is a good way to keep a check on the calorie intake.

Cucumbers
Cucumbers have a very high water content, and thus, aids in digestion. It is a negative calorie food, which means that body has to burn more calories than what it actually contains, to digest it. Apples and tomatoes are two other negative calorie foods, which aid in weight loss.

Whole Grains
Whole grains, such as brown rice and brown bread, are a rich source of complex carbohydrates. They contain vitamin B, magnesium, phosphorus and many other nutrients, which are healthy for the body. Including whole grains in one's everyday diet is a must!

Beans
High fiber foods, such as beans, tend to keep the body full, thus reducing a person's tendency to binge on high calorie foods. Beans being rich in fiber, improve the digestion of the body, and thus pose a hindrance in fat accumulation.

Green Tea
Green tea is a rich source of polyphenols, an antioxidant that burns fat from the body, and thus, is counted amongst the best foods for weight loss. So make green tea a part of your diet, and experience the wonders it does for your body!

To achieve weight loss, an important thing that you should do is to eat five small meals, instead of three big meals in a day. Keep the portion size small and avoid overeating. Also, give up on fast foods, fried foods, and high sugar foods. Most importantly, exercise everyday. If you follow these tips consistently, very soon you will have a fit and healthy body!
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Green Tomato Relish Recipes


Unripe tomatoes, better known as green tomatoes, make for an interesting ingredient. Their acidic content further adds to the taste of the dish. Also, green tomatoes make a recipe colorful when used either by themselves or along with other colorful ingredients.

Green tomato relish is one of the finest ways to preserve the flavor of green tomatoes when they are not available. These green tomato relish recipes taste excellent and are low in calories. Check out some recipes below.

Relish Recipe Ideas Using Green Tomatoes

Recipe 1Ingredients
Large green tomatoes: 25
Red and green bell peppers (seeded and halved): 2 of each
Green bell peppers (seeded and halved): 3
Cider vinegar: 2 cups
Salt: 1 tablespoon
Large onions: 13
Mustard seeds: 3 tablespoons
Celery seeds: 3 tablespoons
Sugar (preferably white): 5 cups

Method
  1. Begin by blending the green tomatoes, red and green bell peppers and onions in a blender. Ensure that you get a coarse mixture.
  2. Once the blend is ready, drain the excess water of the mixture by lining a large colander with muslin or cheesecloth and leave the mixture for about an hour.
  3. Next, take a large container and mix the blend with the mustard seeds, celery seeds, salt, sugar and vinegar. Boil the contents and cook the mixture on simmer for about five minutes.
  4. Now pour this tomato relish in sterilized containers and tightly screw the lids.
  5. Next, fill half of another large container with water and let it boil.
  6. Then, place the bottles of the tomato relish within the container. Make sure that the bottles are at least two inches apart. The water level should be above the lids of the bottles.
  7. Bring the water to boil and cover for about half an hour.
  8. Take out the bottles from the container and leave them on a wooden surface to cool. The bottles should be kept at least five inches away from each other.
  9. On cooling, make sure the bottles are air-tight. Your green tomato relish is ready.
Suggestion: Do not use an aluminum container when mixing the blend with the remaining ingredients.
Recipe 2Ingredients
Green tomatoes: 2
Red tomatoes: 2
Sherry vinegar (or red wine vinegar): 2 tablespoons
Olive oil: 2 tablespoons
Salt and pepper: to taste
Chopped parsley: 1 tablespoon
Butter: 2 tablespoons
Little semolina flour or yellow cornmeal

Method
  1. To begin with, rinse and cut the green tomatoes to make half-inch slices.
  2. Now sprinkle the slices with salt and pepper on both sides. Lay the slices on a tissue and leave for ten minutes.
  3. Meanwhile, cut the red tomatoes in two halves and squeeze them in a strainer to get the juice.
  4. In the next step, the tomatoes are to be coated with semolina or yellow cornmeal.
  5. Take two tablespoons of olive oil in a frying pan and cook the tomatoes on both sides until golden brown. This will take about ten minutes. The frying pan you use should be about ten inches thick and use medium flame for cooking.
  6. Empty these slices onto a plate.
  7. In another pan, melt butter and add the tomato juice and vinegar followed by the tomato slices. Stir continuously for a couple of minutes.
  8. Now add the chopped parsley and salt and pepper to taste. Let it cook for another two minutes and voila! Your relish is ready!
Note: Quantities mentioned for this recipe are for preparing a green tomato relish for 1 serving. These may be changed according to one's need.
Use these recipes and enjoy the relish throughout the year along with bread, hot dog etc. Or let the kids eat it out of the jar! Go ahead and relish the green tomato relish.
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Irish Dessert Recipes


The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendor of such creations appeals above all to the eye - the real gourmand admires them without touching them! Eugene Briffault

The Irish cuisine is known to offer some of the most delicious and creamy temptations that truly make the dessert the most special part of any meal. Irish dessert include a variety of cakes, pies and puddings with certain specific ingredients like apples, Irish coffee, Irish liqueur, Irish cream and of course a wide assortment of fresh fruits. Here I have put together a selection of some of the most scrumptious and mouth-watering Irish dessert recipes. The term Irish desserts can be used to describe traditional Irish desserts as well as the ones, which have a distinct Irish touch of famous Irish ingredients like the Irish cream, or Irish coffee or the popular Irish liqueur.

Irish Sabayon With Fresh Berries

Sabayon is actually an Italian dessert, which is made with egg yolk, sugar and a sweet liqueur, however this recipe gives the Italian twist to this dessert with a hint of Irish liqueur.

Ingredients
  • 4 Egg yolks
  • Powdered Sugar - 1/4 cup
  • Irish Mist liqueur - 4 tbsp
  • White wine - 3/4
  • Lemon juice - 2 tsp
  • Fresh raspberries - cup
  • Fresh strawberries - 1 cup
  • Blueberries - 1 cup
  • Confectioner sugar - 1 tbsp
  • Fresh mint springs
Preparation:
  • First of all to prepare the sabayon mix the egg yolks, lemon juice, sugar, white wine and the Irish mist liqueur in a double boiler.
  • Place the mixture over simmering water and whisk for about eight to ten minutes.
  • Now, separate equal quantities of the raspberries, strawberries and blueberries among six oven-proof bowls.
  • Now, put the sabayon over the fruits and brown the contents under the broiler for 2-3 minutes.
  • In case you are not comfortable with the broiler, use a kitchen blowtorch and move the flame over the surface until the top is browned.
  • As a final touch, dust with confectioners' sugar and garnish with fresh mint sprigs.
Irish Rhubarb Pie

Rhubarb is a plant that is grown primarily for its fleshy petioles, which are commonly known as Rhubarb sticks. Irish recipes make use of this plant. The rhubarb pie recipe has to contain a large amount of sugar since the tartness of the plant has to be balanced.

Ingredients
  • Sliced Rhubarb - 4 cups
  • Beaten eggs - 3
  • Sugar - 1 cup
  • All-purpose flour - cup
  • Nutmeg - tsp
  • Pie pastry
  • Margarine - 2 tbsp
Preparation:
  • It is very important that you get the right amount of sweetness for this pie filling.
  • For the filling, mix the sugar, and nutmeg into the flour.
  • After that add the beaten eggs and rhubarb and mix thoroughly.
  • Line the pie plate with the pie pastry and coat it with butter.
  • Add the filling on the pie pastry and top it with the crust.
  • Seal the pie and bake at about 400F for an hour.
  • Allow the pie to cool down to room temperature and cute into pieces.
  • Serve with fruit toppings or whipped cream.
Irish Blackberry Sorbet

Blackberries, or brambles, are the fruits of a plant called Rubus fruticosus which is a perennial plant that thrives in Ireland. There are several traditional Irish recipes that use blackberries. Here is a unique blackberry recipe which is a must try for dessert lovers.

Ingredients
  • Fresh blackberries - 2 cups
  • Powdered sugar -1/2 cup
  • Water -1/2 cup
  • Egg whites - 2
Preparation:
  • Wash the blackberries and remove stalks from the fruit.
  • Using a blender, make a puree of the blackberries and strain it through a sieve.
  • Now add the sugar in water and boil it for five minutes to make a thick syrup.
  • Now, add the blackberries to the sugar syrup and boil for another minute.
  • Allow this mixture to cool and then blend it into beaten egg whites.
  • Freeze it adequately until it forms a sorbet.
  • Serve chilled with fresh blackberries.
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Slow Cooker Barbecue Ribs Recipes


In today's fast paced life, one would find it absurd to prepare slow cooker recipes. Slow cooker or crock-pot is an electrical cooking appliance which cooks food at low temperatures and requires long cooking hours. However, these increased cooking hours allow the savor of the different ingredients to mingle completely with each other, creating an exquisite aroma and palatable food. Slow cooker minimizes the possibilities of the food getting burnt and stuck to the bottom of the pan. The direct heat combined with the bacteria-killing steam which is produced inside the tightly covered container, makes the slow cooker a safe alternative for cooking. Here are some yummy slow cooker barbecued ribs recipes:

Slow Cooker Spare Ribs

Ingredients
  • 2 pounds pork spareribs
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 tablespoon Worcestershire sauce
  • 1 onion, chopped
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • cup cold water
  • 1 teaspoon cornstarch
Preparation

In a large stock pot, place the ribs and water. Cook for 15 minutes. Take another bowl and mix together - soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Now, separate the ribs from the water and transfer them into a slow cooker. Cascade the prepared sauce over the ribs and cover the cooker with a lid. (If the sauce is thin in consistency, drain it from the cooker and pour into a sauce pan. Mix together cornstarch and cold water, stir it into the sauce and cook till it reaches desired thickness.) Cook for 7 to 8 hours, until the ribs become tender.

Crock Pot Barbecue Ribs

Ingredients
  • 3 pounds pork loin back ribs
  • 1 cups BBQ sauce
  • 1 medium onion, sliced
  • cup Coca Cola
  • 2 cloves garlic, finely chopped
  • 3 tablespoons liquid smoke (hickory flavored)
  • cup packed brown sugar
  • teaspoon fresh ground pepper
  • 1 teaspoon salt
Preparation

Separate the inner skin from the ribs. In a bowl, mix together - pepper, brown sugar, liquid smoke, garlic and salt. Marinade the ribs with this mixture and cut them into 4-inch pieces. Spray the inner side of the slow cooker with a cooking spray and layer the ribs and onion slices in it. Pour cola over it and cover the cooker. Cook on a low heat for 8 to 9 hours. Take out the ribs from the slow cooker and drain the liquid. In a shallow bowl, pour the BBQ sauce and dip the ribs in it. Then again put the ribs back into the cooker and pour the left over sauce over it. Cover the cooker with a lid and cook the ribs for 1 hour on low heat.

Amazing Slow Cooker Orange Chicken

Ingredients
  • 4 skinless, boneless chicken breast halves
  • cup chicken broth
  • 2 tablespoons vegetable shortening
  • cup frozen orange juice concentrate
  • cup all-purpose flour
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • teaspoon salt
  • teaspoon pepper
  • teaspoon seasoned salt
Preparation

In a pan, heat the shortening over medium-high heat. Take a bowl and mix together - flour, condensed soup, seasoned salt, pepper and salt. Coat the chicken with this mixture and fry in the pan till it turns golden brown. Now put the chicken in a slow cooker. In a bowl, mix together brown sugar, chicken broth and orange juice concentrate. Cascade this mixture over the chicken. Cover the cooker and cook for 2 to 3 hours on low heat or 1 to 2 hours on high heat.

Sour Cream Pork Chops

Ingredients
  • 6 pork chops
  • cup all-purpose flour
  • 2 cubes chicken bouillon
  • 1 large onion, sliced inch thick
  • Garlic powder to taste
  • 1 (8 ounce) container sour cream
  • 2 tablespoons all-purpose flour
  • 2 cups boiling water
  • Salt and pepper to taste
Preparation

Flavor pork chops with salt, pepper and garlic powder, and coat them with the flour. In a greased skillet, lightly brown the chops at medium heat. In a slow cooker, put the chops and top them with onion slices. Melt the bouillon cubes in the boiling water and pour over the chops. Cover the cooker and cook for 7 to 8 hours at low heat. Carefully transfer the chops in a preheated oven at 200 F. In a bowl, combine 2 tablespoons of flour with the sour cream; mix with the meat juices. Cascade this sauce into the slow cooker. Cook the sauce for 15 to 20 minutes on high heat until it gets thickened. Pour this sauce over the pork chops and serve.

Slow Cooker Adobo Chicken

Ingredients
  • 1 (3 pound) whole chicken, cut into pieces
  • cup vinegar
  • 1 small sweet onion, sliced
  • 8 cloves garlic, crushed
  • cup soy sauce
Preparation

Take a bowl and mix together - onion, garlic, soy sauce and vinegar. In a slow cooker, place the chicken pieces and pour this prepared mixture over it. Cover the slow cooker with a lid and cook for 7 to 8 hours on low heat.

Try these easy-to-prepare and mouth-watering slow cooked barbecue recipes. They may not be bathed in smoke, but have a lot of flavor that will surely entice your taste buds.
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Puff Pastry Chicken Pies


INGREDIENTS
2 rotisserie chickens, shredded
½ c onions, chopped
½ c cremini mushrooms, cut
1 cup frozen vegetables each: peas, carrots, thawed
¼ parsley, chopped
¼ cup butter
½ cup flour
½ cup white wine
1 cup chicken stock or 1 cup whole milk
1 teaspoon thyme, chopped
2 puff pastry squares
1 egg

DIRECTIONS 
Shred chicken and place in bowl.
Sauté onions and mushrooms in olive oil and add to chicken.
Add vegetables and chopped parsley.
Melt butter and stir in flour. Cook stirring constantly. Whisk in wine and chicken stock and milk.
Season with thyme and salt and pepper.
Add vegetables to chicken and add flour mixture. Mix well.
Preheat oven to 400 degrees.
Place puff pastry sheets on floured surface.
Place heaping tablespoons on each piece. Put egg wash on sides of dough. Press on a diagonal.
Press down with fork
Brush each pastry with egg wash.
Bake at 400 degrees for 12-15 minutes until golden brown. Can be served with gravy
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Pigs in a Blanket Calories


Pigs in a blanket are a sort of sausage rolls that are extremely popular in US, UK, European countries, Japan, Russia and some African countries. Most of the time, hotdogs, Frankfurters, Vienna sausages, link sausage or breakfast sausages are wrapped in pancakes, biscuit dough, croissant dough or ham, and then they are baked in oven or microwave oven. Considering various preparation methods, types of wrapping as well as different sausage recipes, pigs in a blanket calories may have interested many of you.

Information

Given below is a table that explains the nutritional facts of pigs in a blanket. Remember that the given approximate values are found in 4 cocktail size pieces of pigs in a blankets. Along with those mentioned below, it also contain traces of polyunsaturated and monounsaturated fats, 12% of calcium, 6 g sugar and 7% of iron. You also need to remember that all the given nutrition facts are based on 2000 calorie diet.

Nutrition Amount Daily Value (%)
Calories 266 -
Calories from Fat 184 -
Total Fats 21 g 21 %
Saturated Fats 6.11 g 21 %
Cholesterol 20.81 mg 7 %
Sodium 768.69 mg 32 %
Carbohydrates 13.64 g 5 %
Dietary Fibers 0.396 g 2 %
Protein 6.86 g 14 %

Calories

According to the above mentioned chart, a 96 g dish consists of 310 calories and 198 calories from fat. However, these values differ greatly on the preparation method, the type of wrapping, and the type of sausage which is used. For instance, a biscuit dough wrapped pigs in a blanket contains high carbohydrates and low calories that a ham wrapped pigs in a blanket recipe, which is rich in protein, calories and unsaturated and polyunsaturated fats. Here is a list of the carbs and calorie count, depending on the type and serving size of the recipe.
  • Schwan's Pigs In A Blanket: 470 in 5 pieces
  • Owens Kolaches Smoked Sausage Pigs In A Blanket: 170 calories in 1 piece
  • Pillsbury Pigs In A Blanket 1/2 of A Roll: 89 calories in 1 piece
  • Homemade Pigs In A Blanket: 290 calories in 1 piece
  • Stop & Shop Mini Pigs In A Blanket: 280 calories in 4 pieces
  • Hungry Girl Smothered Pig In A Blanket: 196 calories in 1 piece
  • Whole Foods Pigs In A Blanket: 350 calories in 1 piece
  • Homemade Vegetarian Pigs In A Blanket: 48 calories in 1 piece
  • Busy People's Slow Cooker Cookbook Pigs Out of the Blanket: 350 calories in 1 cup
  • Bob Evans Homestyle Pigs In A Blanket: 170 calories in 1 piece
As you can see, the calories differ according to the serving size and preparation method which you can get here, if you want to make pigs in a blanket from scratch. However, for the sake of convenience one can state that homemade recipes contain approximately 290 calories, while a restaurant-made one contains approximately 300 calories. All the calorie counter values that are given in the above article are approximate and based on the available online nutritional database. All the best!
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Delicious Foods Named after Famous People


It's amazing how pervasive food is. Every second commercial is for food. Every second TV episode takes place around a meal. In the city, you can't go ten feet without seeing or smelling a restaurant. There are 20 foot high hamburgers up on billboards. I am acutely aware of food, and its omnipresence is astounding.

- Adam Scott, The Monkey Chow Diaries, June 2006
We all love food. Each time we order a specific dish, we know it is not the 'name' that makes it delicious. Perhaps, food and its name have been taken for granted by us. We hardly bother why a Margherita pizza is called 'Margherita'? Or why a triangular, crispy Mexican delight is called 'Nachos'? Interestingly, every time that you bite into this pizza or enjoy a generous melting of cheese on nachos, know that you are actually relishing a slice of history and fame; a dish that has been named after somebody famous.

Hungry already? We at Buzzle take you through a gourmet list of delicious foods named after celebrities and famous people. Scroll down for a relishing treat!




Foods Named After Famous People



While there are many recipes named after famous people and even celebrities, here is a list of the top 25 of these delicacies. And yes, we treat you to a visual delight too with the names!


Cobb Salad
Named after: Bob Cobb
Back in 1937, Bob Cobb, the owner of a Hollywood restaurant called Brown Derby, invented this salad. We go by the story which says that Bob happened to throw random ingredients in a bowl, as he wanted a midnight snack, and voila! He created a delicious salad named after him!

Margherita Pizza
Named after: Queen Consort of Italy, Margherita of Savoy
In 1889, the Queen - Margherita of Savoy and her husband, King Umberto were traveling in Naples. A chef named Raffaele Esposito made three special pizzas for the royal couple at his restaurant. The Queen loved the pizza made with tomato, basil, and mozzarella over others, which also mimicked the colors of the Italian flag. The chef then named the pizza after the queen, and the recipe is still followed.

Bananas Foster
Named after: Richard Foster
Richard Foster, the Chairman of New Orleans Crime Commission, would often head to a famous restaurant named 'Owen Brennan's' owned by his friend with the same name. In 1951, the chef created a new dessert with bananas, rum, and ice cream. He named it after Richard Foster who was a regular customer and also Brennan's friend.

Beef Wellington
Named after: Duke of Wellington, Arthur Wellesley
According to legend Arthur Wellesley, the Duke of Wellington won the battle of Waterloo in 1815. He became a public hero after that, and his chef created a dish specially to honor him. This dish also looked similar to the Wellington boot, hence the name.

Caesar Salad
Named after: Chef Caesar Cardini
Most people confuse this dish to have been named after the famous king Julius Caesar; however, that does not stand true. In 1924, on the weekend of Fourth of July, Chef Caesar Cardini was falling short of food in his restaurant in Tijuana, Mexico. He found some basic ingredients in his kitchen, like olive oil, parmesan cheese, lettuce, egg, etc. He quickly assembled all in a bowl and tossed them to make a delicious salad. The dish has earned fame since then.

Eggs Benedict
Named after: Lemuel Benedict
In 1894, Lemuel Benedict, a New York stockbroker, went in a hotel named Waldorf for breakfast. He wanted something that could cure his hangover. So, he ordered a customized dish which included bacon, toast, hollandaise sauce, and poached eggs. The chef improvised on the ingredients and also added the dish to the restaurant's menu. Thus was born, 'Eggs Benedict'.

Nachos
Named after: Ignacio Anaya, nickname - Nacho
Yeah, you heard it right! There actually was a person named Nacho! In 1943, a boy named Nacho was working at a club in Piedras Negras, Mexico. The club was located close to the border of Eagle Pass, Texas. One fine evening, a bunch of soldiers and their wives turned up for dinner, but the club was short of full food for all. So, Nacho quickly cut tortillas in pieces, sprinkled them with cheese and jalapenos, and popped them in the oven. The dish earned a lot of fame and was named after 'Nacho', the inventor!

Chicken Tetrazzini
Named after: Opera singer, Luisa Tetrazzini
Luisa Tetrazzini was a famous Italian opera singer. She frequented a restaurant in America, and during that time, it was a popular tradition for food items and dishes to be named after the person that they are inspired from. The chef there created this dish and named it after Tetrazzini to honor the star who was a nationwide sensation!

Reuben Sandwich
Named after: Reuben Kulakofsky
In the early 1920s, Reuben Kulakofsky invented this sandwich at his restaurant named Omaha in Nebraska. He made it for his poker group friends, and the delicacy became famous. Another story talks about a New York restaurateur Arnold Reuben inventing this dish for an actress named Anna Selos. However, he called the sandwich Reuben special.

Peach Melba
Named after: Nellie Melba - Opera singer
In 1892, celebrity chef Auguste Escoffier created a dessert for the famous opera singer, Helen Porter Mitchell (stage name: Nellie Melba). The story says that Nellie, who was performing in Covet Garden, sent tickets of her performance to the chef. The following evening, he created this special dessert for her, which resembled the swan boat in her opera, and named the dessert Peach Melba.

Salisbury Steak
Named after: James Salisbury

In 1886, James Salisbury invented a dish which included only ground beef. He believed that eating meat every day would keep people healthy and disease-free. Irrespective of the motive behind the invention, the dish became extremely popular. He thus parted his name to his delicious creation.

Fettucini Alfredo
Named after: Chef Alfredo di Lelio
In 1914, this Italian Chef wanted to create a dish for his wife who was feeling weak after giving birth. To help her regain strength, he created a creamy sauce adding cream, cheese, and butter. He added Fettucini pasta to the sauce. The dish was extraordinarily tasty and was named after the chef.

Anna Potatoes
Named after: Anna DesLions / Anna Untel / Anna Damiens (Actress Dame Judic)
During the time of Napoleon III, Chef Adolphe Duglr created a dish with layered sliced potatoes and lots of butter in a famous restaurant in Paris. He named the dish after a great woman of that era. Now, there are three names that contest for this fame till date. Records state that it is named after Anna Untel, others believe it was Anna DesLions, while some also state that it was actress Anna Damiens (better known as Dame Judic) that this dish was named after.

Beef Carpaccio
Named after: Vittore Carpaccio
Around the year 1950, this beef delicacy was invented in Harry's bar in Venice. It was initially made for Contessa Amalia Nani Mocenigo, a regular at the restaurant, as she was advised to eat raw meat by her doctor. This dish was dedicated to and named after Venetian painter Vittore Carpaccio. The beef used in this dish is thinly sliced, and the redness of this beef resembles the red hues that the painter created in his artwork.

Frangipane Tart
Named after: Marquis Muzio Frangipani
During the 16th Century, a nobleman from Italy - then living in Paris and who was a member of the Frangipani family, Marquis Muzio Frangipani - introduced almond scented gloves for King Louis XIII. The gloves were a huge rage. The dish was named after him.

Chicken la King
Named after: E. Clark King
During the 20th century, a chef named George Greenwald invented a dish specially for the owner of the hotel. The owner, E. Clark King and his wife loved the chicken delicacy and asked the chef to add the dish on the menu. The Chef then named the dish after the owner, and hence the name - Chicken la King!

Sachertorte
Named after: Chef Franz Sacher
Sacher torte was invented in 1832. The prince of Austria, Prince Klemens Wenzel von Metternich, wanted to treat his guests to a special dessert. The head chef, however, was ill and so he asked his 16-year-old apprentice cook named Franz Sacher to create something. The young teenager baked a delicious treat, which is now named after him.

Omelette Arnold Bennett
Named after: Enoch Arnold Bennett
The famous novelist was staying at the Savoy hotel, which is where he was completing his novel. During his stay, the chef's made him a special omelet. The Novelist loved it so much that he insisted that it be made wherever he traveled across the world. The omelet has since taken his name and is still served at the Savoy hotel.

Pavlova
Named after: Anna Pavlova
Anna Pavlova was a famous Russian ballet dancer. She has her name to a delicious meringue-based dessert called the pavlova. The story says that this dish was invented in the 1920s in New Zealand, when a chef at Wellington hotel made this dessert inspired by the ballerina's visit. Another story says this dish was invented in Hotel Esplanade in Perth Australia, where the dancer was a guest.

Crab Louis
Named after: King Louis XIV
This dish is also called 'the king of salads'. It was invented in America on the western coast, during World War I, while another story states that this dish was invented way earlier and was named after King Louis XIV, considering the enormous amount of food that he could possibly eat!

Tarte Tatin
Named after: Stphanie and Caroline Tatin

During the 19th Century, two sisters invented an upside-down dessert named 'tarte tatin', in their restaurant in France. The invention story is interesting, which says that Stephanie overcooked the apples and tried to cover the same by laying pastry base on the top! Thus was invented the delicious French dessert.

Graham Crackers
Named after: Sylvester Graham
These high-fiber crackers were invented in the 19th century by Presbyterian minister Sylvester Graham. The story behind the invention is a little cheeky. According to Graham, eating a high-fiber snack could lead to healthy and pure thoughts. This, in turn, could tame sexual urges, which would eventually keep people healthy! And hence the invention which had his name.

German Chocolate Cake
Named after: Sam German
According to history, this cake was invented in 1852 in America. Sam German invented this cake for Baker's Chocolate Company in 1852, who then named the cake after him. The cake took the name as Baker's German's Sweet Chocolate and was later known by German chocolate cake.

Crepes Suzette
Named after: Suzanne Reichenberg

Suzanne was a famous French actress known by the name Suzette. In 1897, she appeared on stage serving crepes. These were provided by Monsieur Joseph, owner of Restaurant Marivaux. To attract the attention of the audience, he decided to flame the crepes. The dish was since named in the honor of the actress.

Kaiser Rolls
Named after: Emperor Franz Joseph Kaiser rolls were invented in Vienna, Austria, to honor the emperor Franz Joseph. The title 'Kaiser' means emperor.
We hope you enjoyed and relished this list of foods crowned with a famous name. So, the next time you order any of the above, rest assured it is going to be doubly delicious. And what's in its name? Well, an appetizing story for sure!
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Who Invented Coca-Cola


Right since its beginning till date, "Delicious and refreshing" is how coca-cola is known as. More commonly known as Coke today, it is believed to be world's best selling soft drink. This sweetened, carbonated drink has maintained its popularity for over a century in spite of having many other rivals. Pepsi is the main rival of Coke. History of Coca-Cola is quite an intriguing one! Although excessive consumption of carbonated drinks is considered to pose health risks, ironically the person who invented Coca-Cola was in fact a pharmacist! So let's look back at how was Coca-Cola invented and by whom.

Who Invented Coca-Cola and in What Year?

It was Dr. John Stith Pemberton, a local pharmacist of Atlanta who invented the Coca-Cola. He made the first syrup for the drink in a three legged brass kettle in his backyard. He carried a jug of it to the Jacob's pharmacy, down the street. Here the drink was sampled and declared of 'excellent' taste. The drink was first sold to public at the same drugstore at a soda fountain on May 8, 1886. About nine servings of the drink were sold daily at the rate of 5 cents for each serving.

History of Coca-Cola

It isn't that one fine day, John S. Pemberton came out with formula for the drink. In fact the pharmacist was obsessed about the idea of finding the ultimate medicine and an excellent drink all rolled into one. During those times reports about the health benefits of the coca plant had gripped the world. It was known to have stimulant, aphrodisiac and digestive properties. With so many uses, coca was naturally the plant that Pemberton had been looking for. Angelo Mariani, a Corsican had already made a coca wine, called Vin Mariani using coca leaves. This drink was a huge success in Europe. Many celebrities, including Thomas Edison, Queen Victoria and even three Popes are believed to have been proponents of the drink. Encouraged by the success of the Vin Mariani, Pemberton launched his own brand - Pemberton's French Wine Coca which he advertised as the 'intellectual beverage'. In addition to coca leaves extract, Dr. Pemberton also used kola nuts in this drink. However, with the rise of the 'temperance movement' in the US, Pemberton soon realized that it would not be possible for him to sell a drink that was based on alcohol. Hence he started working on the formula of a temperance drink that would have extract of coca leaves and kola nuts but would not have alcohol. Finally in 1886 he landed on the formula of Coca-Cola syrup, the taste of which was acknowledged at Jacob's pharmacy.

It was Frank Robinson, the book keeper of Dr. Pemberton who coined the brand name. Do the ingredients of the drink give you any clue as to why is it called Coca-Cola? Robinson retained the names of the two ingredients of the drink coca leaves and kola nuts, to name it Coca-Cola. The only change that he made was that he replaced the 'K' of kola with a 'C'. Frank Robinson further convinced Pemberton of the virtues of advertising. Robinson is known to have good penmanship. He used his talent to design the famous logo of Coca-Cola. He thought that the two C's of the now famous logo would be appealing both as an alliteration as well as from the point of design.

However, the first year of the business ran at a loss. Despite its potential, the drink failed to sustain its place in the market. Some attribute its failure in part to the poor business skill of Pemberton, while others also cite his failing health. In 1887 he sold his rights to the formula of Coca-Cola to another Atlanta pharmacist and businessman, Asa Candler for $2,300. In 1892 Mr. Candler formed a Georgia corporation named 'The Coca-Cola Company'. It was due to Candler's aggressive marketing and good business acumen that by late 1890s Coca-Cola had established itself as one of the most popular fountain drinks of the US. The beginning of the 20th century witnessed the drink crossing the country's borders to be sold in Canada as well. Around the same time, the company started the practice of selling syrup of the drink to independent bottling companies, a model that is still followed by the soft drink industry of the US.

That was the story about Coca-Cola and its invention and how it spread from a fledgling business to being established as a multimillion company that produces a number of other Coca-Cola products. It is ironic that the inventor of Coca-Cola, Dr. Pemberton died within two years of inventing the drink and was not able to witness the success of his invention that is now synonymous with the essence of America!
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