Lobster Recipes for Perfect Gastronomic Delight

Ask some of your friends, colleagues or relatives about their favorite sea food and is in the ninety nine percent cases the answer would be LOBSTER.

But did you know, before twentieth century, these delicious lobsters grossly lacked culinary sophistication? Prior to 20th century lobsters were mostly the foods of the poor people in the Maritime regions. As the transportations revolutionized during this period, the people in the mainland gradually came to know about the ravishing taste of the fresh lobsters. Culinary intricacies developed surrounding lobsters. Even special types of utensils were innovated for cooking and serving of the lobsters. The result was the creation of some wonderful dishes that still retain its 19th century flavors in some of the famous sea food specialty restaurants in the USA.

If you want to taste your lobster in true American style, then you have to cook it alive and be careful of the time over which it is being boiled. However you can find different opinions with regard to the ideal boiling time of lobsters in different states. In average the boiling time is fifteen or twenty minutes for large lobsters and ten for small. The ideal boiling process involves plunging the lobster into boiling water and to continue boiling until it is tender. Cooking lobster for too long makes it tough and dry and its delicate aroma gets destroyed.

So here we offer two simple lobster recipes that are sure to appeal your taste buds and your gusts' too.

The first recipe is that of lobster roll. To prepare this food you would need the flesh of one medium lobster. Boil it and mash it to get a smooth texture. Mix in chopped lettuce, mayonnaise, salt and pepper. Also add a pinch of salad oil. Now the filling is ready. Spread them over soft rolls and serve hot. This easy to prepare lobster dish makes for an ideal accompaniment for your weekend beer parties. Your guests are sure to love the taste of these lobster rolls.

If you need something wholesome you can try the lobster salads. To prepare this tasty yet simple dish you will need small to medium sized lobsters, lettuce, eggs and potatoes. Hard boil the eggs and potatoes. Take out the meat of the lobster, but leave the claws aside. Mash the potatoes and grate the egg yoke and also cut the lobster meat into small dices. Now take all the ingredients including chopped lettuce. For added taste you can also add chopped parsley. Use generous amount of white mayonnaise so that it can bind all the ingredients properly. Season with salt and pepper. The salad is ready. Chill it inside the refrigerator for some time.
Use your creativity at the time of serving. Scoop out the cold salad and place it on a lettuce leaf and garnish with the whole lobster claw. Also do not forget to sprinkle a little paprika powder and squeeze slight lemon juice over it before serving.

Try these two lobster recipes in your forthcoming party and see how your culinary skills become the talk of the town.

About the Author:
Author Barney Garcia writes about on Lobster Recipes for Perfect Gastronomic Delight to visit :- lobster, red lobster
Submitted on 2006-11-15
Article Source: http://www.articlesarea.com/

The History of Tiramisu’ Cake: Where and how this famous dessert was invented

Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu’ cake recipe. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new cake recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as never I had tasted before. Since then I fell in love with this dessert.

Everybody knows by now that Tiramisu’ means “pick-me-up” in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu’. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in “alkermes” liquor, and alternated layers of chocolate and egg custard.

Layered cakes have been around for long time. The brilliant idea in Tiramisu’ is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu’.

I love to study history of food. In my book “The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining”, there is extensive information about culinary history of the various regions of Italy. I tried to trace the origin of Tiramisu’ investigating many Italian cookbooks.

The first clue is by the famous Italian gastronome Giuseppe Maffioli. In his book “Il ghiottone Veneto”, (The Venetian Glutton) first published in 1968, he talks extensively about Zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region. It is the coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the “Repubblica Serenissima” (The Most Serene Republic) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.

“The groom’s bachelor friends”, says Maffioli, “at the end of the long wedding banquet, maliciously teasing, gave to him before the couple retired a big bottle of zabajon, to guarantee a successful and prolonged honeymoon”. “The zabajon”, Maffioli continues, “was sometimes added of whipped cream, but in this case was served very cold, almost frozen, and accompanied by the baicoli, small thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita suburb of Venice”. The addition of whipped cream, the serving temperature, the cookies, all these elements are close to the modern Tiramisu’ recipe. And even the allusion to the energetic properties of the Zabaglione, seem to refer to the Tiramisu’ name.

Later in my research the oldest recipe I could find was in the book by Giovanni Capnist “I Dolci del Veneto” (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. “Recent recipe with infinite variations from the town of Treviso”, says Capnist, “discovery of restaurants more then family tradition”.

But the final word on the origin of Tiramisu’ is from the book by Fernando e Tina Raris “La Marca Gastronomica” published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy”.

Still today the restaurant “Le Beccherie” makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn’t patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu’.

I tried countless different recipes form the infinite variations of Tiramisu’, but the classic one, (the recipe I show on my website), the recipe from the “Le Beccherie” restaurant, is still the one I prepare today and the one I prefer.

As an example of one of the many delicious variation of Tiramisu’ I am showing on my website a step-by-step recipe for the “Tiramisu’ with Mixed Berries” that is quickly becoming a new classic.

About the Author:
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria website www.annamariavolpi.com/page38.html for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.
Permission is granted for this article to reprint, distribute, use for ezine, newsletter, website, as long as no changes are made and the copyright, resource box, and active link to her website are included. Please inform Anna Maria if you use of this article: anna@annamariavolpi.com
Article Source: http://www.articles2k.com

Herbal Rub Roast Turkey Dish

This is a great thanksgiving dish to make for you and your family

Ingredients:
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.

Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.

Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.

Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

About the Author:
Jamie
Author is writter for sites such as Information Today
Article Submission done by: www.articles-submit.com
Courtesy of: Article Search Online
Article Source: ArticleToGo.com

What is Nouvelle Cuisine?

The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.

What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It's difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn't want their bodies to pay for it later.

With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.

Like any other trend, nouvelle cuisine was often widely misunderstood and misrepresented. Depending on what regional restaurant you visited, you might have been subjected to a low-calorie meal with tiny portions and been told it was nouvelle cuisine. Many chefs and consumers alike did not grasp the concept that lighter did not necessarily mean less.

One of the main goals of nouvelle cuisine was to excite more than just the sense of taste. A skilled nouvelle chef would be able to produce a meal that was artistically arranged on the plate and contained a wonderful mix of smells, textures, and flavors. Oils and fresh spices were used extensively to bring out the natural flavor of the fresh vegetables and pastas in these meals.

The way we cook at home today owes a great deal to nouvelle cuisine. Olive oil, vinaigrette, and fresh herbs are common today in many American kitchens, mainly due to the influence of the nouvelle cuisine movement. Restaurants, too, have taken their cue: before the appearance of nouvelle cuisine, portions were heavier and larger, and consumers went to restaurants expecting to come out full, but not necessarily sated. Nowadays fine restaurants base their expertise on combining flavors, not smothering them; and on their presenting food that satisfies, not simply fills, an empty stomach.

There is still a debate on whether nouvelle cuisine has disappeared from the radar. It has certainly influenced other fields of cooking, but nobody is sure if it can be considered a movement of its own in the current times. Then again, a trend that catches on so quickly is almost always destined to develop in other ways and spread to other things, losing its identity as a separate entity along the way.

About the author:
Troy Pentico
Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net
Circulated by Article Emporium

A Brief History of Pizza: The Dish that Conquered the World

Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.

The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.

In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.

Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.

A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.

At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.

About the Author:
Anna Maria
A Brief History of Pizza: The Dish that Conquered the World Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria website www.annamariavolpi.com/ for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.
Permission is granted for this article to reprint, distribute, use for ezine, newsletter, website, as long as no changes are made and the copyright, resource box, and active link to her website are included. Please inform Anna Maria if you use of this article: anna@annamariavolpi.com
Article Source: http://www.articles2k.com

Crockpot Cooking Safety Tips

Although I have never had a bad experience with my crockpot (and I'm sure you won't either), there are a few safety measures you need to follow to ensure food safety. Some of them are pretty basic and common sense and you are probably doing them already. But it never hurts to go over them and to just continue to be aware of the importance proper food handling and preparation techniques.

Always start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.

Be sure to handle ingredients carefully. Since slow cookers can take a while to get to temperatures hot enough to kill off bacteria, it is imperative to keep the ingredients constantly refrigerated prior to food preparation. Remember that bacteria multiply on food quickly at room temperature. Therefore perishable foods should remain refrigerated until you need them.

Defrost your meats and poultry prior to putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.

Cutting food into smaller chunks helps to ensure that the food is cooked thoroughly. For example, don't cook large pieces of meat such as a whole chicken in the slow cooker. Doing this increases the opportunity for bacterial growth because it takes a longer time to get to proper cooking temperature. Meats and vegetables can be cut up in advance but make sure you store them separately in covered containers.

Keep the lid on. Experts say that removing the lid can add 20 minutes to the cooking time! This is because it takes that long to re-generate the lost heat and steam. Remove it only to stir the food or check for doneness.

Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water.

If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.

If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could also be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.

If you are home during a power outage, complete the cooking another way -gas stove, etc.

A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure they have reached a safe internal temperature:

Poultry - 170 deg for chicken breast - 180 deg for chicken thigh

Ground Meat- 160 deg

Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)

Casseroles -165 degrees

Stuffing - 165 degrees

Soups - 165 degrees

And when it comes to leftovers, make sure you refrigerate them within two hours after cooking is finished. Store them in shallow covered containers.

It is not recommended that you use a slow cooker to reheat these leftovers.

These tips should give you the added confidence that any food you have prepared is safe and hopefully delicious!

Copyright 2006 Tony Buel

About the Author:
Tony Buel has been working diligently to provide free cooking related resources for the chef in all of us. His website is full of Easy Crockpot Recipes and is a labor of love which provides delicious and easy to make crockpot recipes as well as related tips and advice. Stop by any time!
Browse through our list of recipes at http://www.my-crockpot-recipes.com
This article was posted on February 02, 2006
Article Source: articlecity

Easiest Way for Managing Cooking Sites in Camp

When we go for camping, surely we have to adjust ourselves with the nature. Unlike our home, when we go for camping the gas stove probably is not always available, that you have to build a fire place for any cooking purpose. Find the tips below on how to manage to cook or bake when you go for camping.

In the fall, when there is a tang in the air and the trees begin to shed their leaves, there is nothing so satisfying as a pot of hot soup or tea cooked over an open fire, with the unavoidable taste of wood smoke and the usually unwanted addition of pine needles.

You can invent and construct your stove on the spot. The type you build depends upon the circumstances and the available materials. Four possibilities are shown on the next page.

But whatever kind of fire you use, there are some important precautions to take. Forest rangers and nature lovers do not like to see careless people building fires in the woods. And not without reason. Fires incompletely extinguished or sprays of sparks left unwatched have caused numerous, often devastating forest fires. You should build your fire only in the middle of a clearing, in a pit, or on a stony spot. There should be nothing that can burn within 8 to 10 feet all around the fire site. Trees or bushes within this distance from the fire would be damaged by the heat.

You must completely extinguish the fire afterwards. It certainly is not too much for you to get some water for this from a nearby brook. If you merely want to stamp the fire out, at least leave yourself enough time for the job it is really not so easy or fast. In addition, you are likely to burn your shoe soles doing this, although you may not notice it until later. Never scatter the fire in all directions so that the coals fly under leaves and are hidden from you somewhere. They keep on glowing.

Baking Bread
At home, before you set off for your camping grounds, you can make dough with a teaspoonful of baking powder, about six ounces of flour, a pinch of salt, and some water or milk. Knead the mixture into tough dough and pack it in a clean handkerchief or a can when you are ready to go.

While your fire is building up the strong heat necessary for baking, cut two forked branches and a straight green hazel or birch stick. Set the branches at each end of the fire. Then make a long roll out of the dough, somewhat thicker than your thumb, and wrap it around the green stick in a spiral, keeping the individual turns at a little distance from each other. The dough will rise while it is baking, and the twists should not bake together. Lay the stick across the forked branches, and turn the spit frequently. The bread is done when you can insert a smooth bit of wood and pull it out dry. If you want to be even more like a woodsman, and if your camp site has fresh running water, you can mix the ingredients at home without any liquid, and put the mixture into a paper or plastic bag. Then, when you are out at the site, you can add the water and cook your bread on a flat stone.

Fire can be use in many kind of purpose. Take any precautions when you set up the fire. Fire can be use for any type for cooking. When you go out for camping, does not mean that you will not get fresh bread.

About the Author:
Mitch Johnson is a regular writer for http://www.best-scopes-n-binoculars.com/, http://www.campfunmadeez.info" , http://www.goodbudgetholiday.info/
Submitted on 2006-09-07
Article Source: http://www.articlesarea.com/

The 10 most popular french recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

About the Author:
All these recipes are available at Cuisine-France: www.cuisine-france.com, french cooking and recipe guide. Recipes are sorted out by region and type of course. Each recipe comes with a list of ingredients, the preparation and cooking time, the essential steps to cook and a wine suggestion.
Article Source: http://www.articles411.com

Making Hamburger Recipes is Easy and Fun

When I was a kid Wimpy from the old Popeye cartoon show was one of my favorite characters because he expressed a deep love and obsession with hamburgers on a bun. Wimpy was always looking for hamburgers and wasn’t happy unless his plate was piled high with steaming hot hamburgers.

Even though I could only eat one, I easily related to Wimpy’s love of hamburgers, especially cheeseburgers. As I grew up I discovered how easy it was to make a meal out of cooking hamburgers and putting them on a hamburger bun. Add a little ketchup or hamburger sauce and you’ve got yourself a quick lunch or dinner.

While I’m not sure about the real history of the hamburger (a couple of towns claim to be the home of the original burger) I do know that they’re popularity spread quickly. Online you can find recipes for hamburger pattie or how to make foil hamburgers over fire. But some of the best hamburger recipes don’t even involve a bun.

Online you can find recipes for hamburger stew, hamburger goulash, hamburger casserole, hamburger jerky, hamburger chowder, hamburger gravy, hamburger steak, hamburger with stuffed green peppers, hamburger macaroni soup, hamburger stroganoff, hamburger pie, and other easy hamburger recipes with egg, bread crumbs and onion.

There’s even secret fast food hamburger recipes that expose how to make the popular McDonald’s hamburger, Wendy’s hamburger, and White Castle hamburgers. So, you don’t have to borrow money to buy hamburgers and promise to “pay you back on Tuesday” like Wimpy. You can just whip up one of your yummy recipes the next time you have a craving for the savory taste of hamburger.


About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Hamburger_bestrecipes.html
Circulated by Article Emporium

Cooking May Be Hazardous To Your Health

Did you know that cooking your food could cause serious damage to your health?

Changes take place, as food is cooked above 117 degrees Fahrenheit for three minutes or longer. Damage becomes progressively worse at higher temperatures over longer periods of time.

* 30% to 50% of vitamins, minerals and amino acids are destroyed. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.

* 100% of enzymes are damaged and the body is depleted of the energy it needs to maintain and repair tissue and organ systems, which will shorten our lives. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs and rendering them ineffective.

* After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. The immune system “thinks” the body is being invaded by a foreign (toxic) substance when cooked food is eaten.

* Much needed natural fibers break down and the body needs 20-30 grams of fiber daily to have the ability to remove the toxins that accumulate at a rapid rate.

* There is malnutrition at the cellular level. Cooked foods are lower in nutrients and they contain wastes and toxins. For this reason the individual cells don't receive enough of the nutrients they need to combat the daily onslaught of excess free radicals that build up within the cells. Eventually many of the cells in our body become overworked and unable to handle the continuous attacks. The result is serious disease and illness. A prime example is cancer, which kills an estimated 30% of Americans.

Gee, we thought we were eating a healthy home cooked meal! Now because of all the changes that took place in the food when it was cooked, we have actually caused premature aging in our bodies. We may have even contributed to the attack of a serious illness.

What can be done to counteract all the damage done by cooking? It is virtually impossible to eat nothing but raw food. The good news is that we can live long healthy lives if we know what to do.

1. Eat lots of fresh fruit daily (certified organic when possible)

2. Eat lots of raw vegetables. Choose from romaine or leafy green lettuce, carrots, cucumbers, tomatoes, green peppers, red sweet peppers, pea pods, etc. They are loaded with antioxidants and phytonutrients.

3. When cooking, steam your vegetables and serve on the crisp side.

4. Drink plenty of pure filtered water.

5. Take high quality nutritional supplements including antioxidants, colostrum, phytonutrients and glyconutrients.

In summary, with today’s high stress, fast paced society we have to be proactive about protecting our health and the health of our loved ones. Finding new tips and secrets on good health is one way of the best ways to guard against illness. For more information,

I can be reached at 715-484-2225 or email me at VitalCarbs4You@yahoo.com. I would love to hear from you.

About the Author:
Bonnie Fronek, National Health Educator, has been helping people find alternatives that improve their eating habits and their health. Being a former cancer patient, she seriously pursued learning how to help her body heal and repair and to prevent serious illness from returning. She loves to share her findings and help others to experience better health and well-being. Her website is: http://www.RealHealthSecrets.com.
This article was posted on November 17, 2006
Article Source: articlecity

Cooking As A Culinary Art

Culinary arts is the art of cooking. Cooking is a way to prepare food that will be eaten or served to other people.

The culinary arts is comprised of many categories - some of which are tools, methods, combination of spices and ingredients that adds flavour to the food. It normally needs the right measurements, proper selection and accurate combination of ingredients involved to reach desired result.

The diversity of the Culinary arts around the world mirrors many considerations such as:

- Economic
- Aesthetic
- Nutritional
- Religious
- Cultural

1. The Dawn Of Fire

The culinary arts, if not always, is associated with fire. The heat generated by fire is oftentimes required to be applied to be able to change the food's texture, flavour, nutritional contents and even its appearance. Heating is important in the culinary arts because it disinfects the food and makes it softer. The food danger zone is between 4 to 60 degrees Celsius. Within these temperatures, the bacteria found in the found or even those that were transferred to the food can grow at a very alarming rate. Under ideal conditions bacteria can double their population every twenty minutes. Although at a glance, these foods may not appear harmful, when ingested they can be. Many people have the misconception that bacteria will die when we freeze our food or refrigerate them, but this actually does not rid the food of bacteria, merely it slows down their expansion.

2. Baking

Baking is probably the most famous department in the culinary arts. In the culinary arts, baking is the art of cooking food using an oven. The food is cooked through applying dry heat evenly through the oven and onto the food. It is used in producing pastry based goodies such as pies, tarts and cakes. The dry heat in the oven causes the starch to gelatinize and results to the browning or charring of the outside of the food. Some uneducated in the culinary arts might think that the charred part or the brown part is not as tasty as it sounds, but this part is actually what gives taste and flavour to the baked good, partly sealing the moisture of the food. The browning apparent in the baked good is caused by the sugar caramelizing and the chemical reaction that happens between the reduction of sugar and the amino acid (Maillard reaction). Moisture in the baked goody, on the other hand, is not really completely kept in, in time as the goody is being baked it will become drier and drier.

3. Boiling

Another category is boiling. Boiling is when there is a rapid vaporization of any liquid when the liquid is heated. In cooking, boiling is divided into many other categories. Blanching, a cooking term used to describe the submersion of food into boiling water and removing it after a certain period of time and then throwing it into cold water or letting water run over it causing the firming of food. Pressure cooking is when food is cooked inside an enclosed cooking tool that would limit the air that's coming in or going out of that tool - this technique speeds up the pace of cooking. Stewing would probably be the most popular cooking technique in the culinary arts division. It is a method where meats are cut up into smaller pieces and along with some vegetables are simmered into a liquid. Simmering, then again is a cooking method where the liquid is barely kept away from its boiling point. Other boiling techniques are braising, codding, steaming, infusion, poaching, double steaming, steeping and vacuum flask cooking.

4. Other

To most Americans, microwaving and grilling are the most common forms of cooking. Microwaving is the easiest and simplest form of cooking; it is a technique used mostly to reheat sumptuous meals ready to be consumed. And for grilling, most Americans have a grill station in their backyard. Grilling is a roasting method that is cooking directly under a source of heat. Other roasting methods are Barbecuing, Searing and Rotisserie. A less common method is smoking meat, or even salting it.

About the Author:
Trevor Marshall
For more great culinary art related articles and resources check out www.great-culinary-schools.com
Article Source: http://www.articles2k.com

Try Mediterranean Food; Your Body Will Thank You!

Mediterranean food contains many benefits including weight loss, heart disease prevention, and in lowering your chances of cancer. This lifestyle and diet are rich in vital nutrients, and can be prepared in many ways. Mediterranean food offers a great variety of ingredients that anyone can enjoy, and it can easily be incorporated into any diet.

Have you ever wondered why the people of Greece and Spain enjoy longer lives with low rates of heart disease and cancer? Experts now believe that these healthy statistics can be attributed to the foods they eat.

In general, Mediterranean foods are rich in antioxidants, vitamins, and heart-healthy Omega-3 fatty acids. The Mediterranean acquires these vital nutrients from a diet which includes fish, vegetables, fruits, nuts and olive oil. In fact, many Americans have joined in on this healthy revolution by taking up the Mediterranean diet to lose weight and enjoy the many health benefits associated with weight loss.

Key Beneficial Ingredients

There are a variety of foods enjoyed by the Mediterranean. Omega-3 fatty acids are gained from foods like tuna, mackerel, anchovies, olives, and even olive oil. Salads include a wide array of vegetables like tomatoes, spinach, and avocado, which are high in vitamins and antioxidants. Peppers and artichokes are often used as side dishes or are incorporated into recipes. Fruits are also liberally enjoyed, ranging from strawberries and lemons to oranges and plums. With foods like these, it's no surprise that the Mediterranean live longer and healthier lives than most modern countries.

Seldom-used Ingredients

While you can enjoy a nice, colorful palette, Mediterranean foods rarely include red meat, butter, spreads, white pasta, or creamy sauces. These are lower-ranked foods that offer the lowest nutrients, and the Mediterranean rarely consumes these products. Instead, they fill their plates with natural foods cooked in olive oil. In the absence of such foods, Mediterranean dishes are much healthier and offer key vitamins and nutrients that are great for the body.

Health Benefits of Mediterranean Food

Because red meat and butter are usually filled with saturated fats, consuming these foods can cause weight gain, heart problems, and ailments related to obesity. In Mediterranean states, these foods are replaced with fish and vegetables, which are better for your health. In addition, they prepare all their food in olive oil.

Olive oil is known to be great for your digestive system and is loaded with vitamins like A, B-1, B-2, D, E, and more. Using olive oil in place of butter or other oils may help those with heart problems. When sweetening foods, honey is used. Honey has many known benefits and can work wonders for diabetes patients.

For those looking to lose weight, Mediterranean food may be the answer. Because the diet is so colorful with vegetables, fruits, and high-protein foods, weight loss may come naturally in the absence of sugar and saturated fats. In addition to losing weight, problems associated with obesity may significantly improve.

As you can tell, there are many benefits to eating Mediterranean food. Not only is it healthy for the body, it will please your taste buds and make a fantastic presentation at the kitchen table. Try Mediterranean food; your body will thank you!

Summary:

Mediterranean food contains many benefits including weight loss, heart disease prevention, and in lowering your chances of cancer. This lifestyle and diet are rich in vital nutrients, and can be prepared in many ways. Mediterranean food offers a great variety of ingredients that anyone can enjoy, and it can easily be incorporated into any diet.

About the Author:
Brooke Hayles
Check Out More Helpful Information About Mediterranean Food For FREE!
Visit http://www.mediterraneanfoodvault.com/ >Mediterranean Food Vault Now!
Submitted on 2006-12-02
Article Source: http://www.articlesarea.com/

British Cuisine

Has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.

And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.

British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so you’ll know what’s on your plate. A walk through a restaurant take-away menu offers such dishes as ‘mushy peas’, steak and kidney pie, fish and chips and bangers and mash.

There are well-known British dishes for eating at each meal. Some of the most popular include:

Breakfast:
A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It’s hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night’s dinner, diced and fried together with seasonings and butter, sometimes called country hash.

Tea:
The tradition of mid-afternoon tea is one that’s been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.

Sunday Dinner:
The Sunday dinner has a long tradition as being a family occasion – the one meal of the week at which all family members gathered. A roast joint of meat – beef, lamb, pork or chicken – is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.

Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery – plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
Circulated by Article Emporium

Tips To Remember In Cooking

Food, as one of the basic needs of man has now become a very big part of the market. Most people are into the food business and become big people in this endeavor. What is the secret of having the best food in your restaurant or eatery? Do you need superb cooking skill? All you need to have is the discipline to follow conventional but essential cooking tips.

These tips are of great help for you to develop the basic foundations of cooking.

•Meat is a common food for everyone and people around the world adore its taste. In cooking, you must make sure that meat is well-cooked because it may cause a lot of bad outcomes like production of infections and viruses if not cooked well. Poaching, baking or boiling is the best means in cooking meat.

•Stir-frying sea food is one of the best methods. However, ordinary people are not as skilled as chefs in doing such. It is a cooking method which takes time and the right “tossing” skill as well. Among sea food, crustaceans like prawns are best cooked this way not to forget adding some sauce for flavors.

• Not only stir frying but poaching too is a good method of cooking prawns and other crustaceans. Actually, it a very healthy way since it does not use oil and it even retains the natural flavor.

•Frying fish sometimes makes it overcooked. Why don’t you try using bread crumbs? This would save your fish menu from being overcooking and it will make it crispy outside but tender inside. Not much oil will also be absorbed. This makes it a healthier food for you.

•Baking and broiling fish are good cooking methods too but you must always make sure that the proper amount of heat is being applied.

These cooking tips are not merely tips. They are also points to consider not only for the palatability of the food but as well as the health factors involved.

Cooking well is a very good skill to have and it could be very disadvantageous as long as you know how to use it well. The above-mentioned tips are simple but sometimes neglected. For you to make it well in the cooking endeavor- be it cooking at home or for business, take these tips as basic lessons in cooking.

About the Author:
Sandra Lovelace is a freelance writer for the Cooking Times. She writes a regular column which is published every Thursday. Her latest 'favorite pick' is Ask the Cook.
Article Source: www.iSnare.com

Cooking With Eggs

We use eggs in so many recipes. They are a staple in the kitchen.

An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.

The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?

Chances are that you have never even given it a thought. Well it is time you did.

The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell).

When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.

As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.

And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.

If you fry an older egg, you will end with a flat ‘pancake’ instead of a neat rounded egg.

The more stale an egg the more fragile and difficult to separate it will be.

As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.

If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?

The easiest method of tell how old an egg is, is to put the egg in a dish of water.

If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it’s off and be careful not to crack the shell.

Some people prefer brown eggs and some white. But nutritionally they are the same.

The yolks will also vary in color depending of the diet of the hen.

Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.

Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.

Use as small a saucepan as possible, so the eggs fit in snuggly – you don’t want to much space otherwise they may bounce around and crack.

Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won’t crack.

So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking
Lisa “The Crock Cook”

About the Author:
Lisa can be found adding delicious simple Crock Pot Recipes at www.a-crock-cook.com, desiging cup cakes at www.cupcake-creations.com or deliberating her fortune at chinese fortune cookies. **Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static back to a-crock-cook.com, cupcake-creations.com and chinese-fortune-cookie.com Regards Lisa**
Article Source: ArticleToGo.com

Your Cruise Vacation - Cruise Ship Embarkation Procedures For Cruise Travel

The Cruise vacation you have been planning for a year is now a reality. You've packed your bags with the appropriate clothes for cruise travel. You have filled out all of the cruise documentation, do this at home, don't wait to get to your cruise ship, and now you are ready for this highly anticipated cruise. There are a few cruises tips about embarkation day that you should know before you head for your cruise vacation.

Keep all of your documents with you, that includes tickets for the cruise, any vouchers, passport and any immigration forms that the cruise line has sent you. That includes bus vouchers from the cruise line that will deliver you to the ship from the airport. In is wise to pack a change of clothes in your carry on in case your baggage gets delayed. If you have purchased the vouchers from the cruise line, a cruise line representative will meet you at baggage claim and take you to the bus or van that will transport you to your cruise ship.

If you decided to handle the transfer on your own, check ahead of time to find out how much a taxi will cost from the airport to the pier. It is good to know how long it will take to make the transfer so you have timed your flights accordingly. Make sure you have attached your cruise line tags with ship name, cruising date, and stateroom number. When you arrive at the pier a porter will relieve of your bags. He will expect to be tipped. The going fare is one dollar per bag.

Cruise tips are always helpful so pay attention to this one. Let the cruise line make your airline reservations. The reason for this is that if your flight is delayed the cruise line will handle it. If there are several other passengers on the same flight the cruise line will delay the departure of the ship. If it's just you and your traveling companion they will probably put you up in a hotel in the town of your embarkation and get you on the ship at the next port of call. If you opted to do it on your own, you will have to make all those arrangements. So, for safety and peace of mind let the cruise lines do it.

If you have decided to go to the town of embarkation a few days before the cruise, that will not be a problem, so make your own reservations. Some travel insurance companies will pick up these expenses but make sure you read the fine print on the policy BEFORE your cruise vacation.

When you get to your cruise ship, embarkation could be a little chaotic. There will be lines, especially early in the check in process. There will be a lot of stressed out people so just relax and take it in stride. After you have gone through the check in process you will be aboard and your cruise vacations begins. Here is where it pays to have all of your documentation completely filled out. Many of the cruise lines have loyalty programs so if you are a repeat cruiser many times they have preferred check in areas. Many of the cruise lines will have preferred check in for cruisers who have booked suites or mini suites. Check this out with your cruise travel agent.

This is a little off topic but it's one of the best cruise tips you will hear. Use a cruise travel agent for all of your cruise travel. It is important to deal with an agent that has sailed on many different cruise lines so they can give you an honest opinion on the difference between cruise lines. Check and see if they are CLIA certified cruise lines organization. Be careful they don't push you onto cruise ships where they have preferred status which means they get a higher commission. Scour the internet for cruise reviews on cruise travel to back up what your travel agent is telling you.

Now back to the pier. While you are checking in you will have to give the cruise line a credit card for any on board charges. Most times your room card is also your credit card and identification for getting on and off at ports while on the cruise ship. If you can get on the ship early in the process you get two benefits. One you get to have lunch and two you get the first shot at spa and beauty appointments. It will also give you time to peruse your cruise ship and then head for the pool. Having been a savvy cruise traveler you knew to bag a bathing suit into your carry on luggage.

Just before you get to the gangway you will be stopped by the ships photographer and a picture will be taken to commemorate your cruise vacation. It will be on display in the ships photo gallery but you are under no obligation to purchase it. Check in procedures will be different from ship to ship even within the same cruise lines. It depends on the experience of the staff and the cooperation of the passengers. Remember that these folks that are checking you in have been working since seven o'clock in the morning off loading the people from last weeks cruise vacation. Then they turn around and start putting on a whole new set of passengers for the next cruise.

The most important advice is to try to keep a cool head. You are headed for the best thing you can imagine, a cruise vacation.

Happy Cruising!

Copyright © Mary Hanna, All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

About the Author:
Mary Hanna has traveled the world by Air and Ship while writing eBooks, Software Reviews and Practical Articles on Internet Marketing, Cruising, Gardening and Cooking. Visit her websites at: http://www.CruiseGold.com http://www.CruiseTravelDirectory.com and http://www.CruisingTips.com
Submitted: 2006-09-03
Article Source: GO Articles

Mongolian Hot Pot - More Uses For Your Fondue Pot

As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot.

It is said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with the dry spices that they carried along with them on their many journeys and battles. Those Mongols probably would not recognize this Mongolian Hot Pot recipe but it's easy to make and delicious.

To make Mongolian Hot Pot you'll need a to fill your fondue pot with broth. Usually beef broth is used but you can substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them right at the table. Like fondue, this is a great meal for small dinner parties. All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand.

You'll need at least three dipping sauces to offer your guests some variety. Any less than that will become monotonous.

The vegetables and meat add flavor the broth while cooking in it. At the end of your meal you can add noodles or rice and serve it to your guests in a bowl. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties.

Mongolian Hot Pot Recipe

Broth:
5 cups Beef Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tablespoons Cilantro (chopped)
2 tablespoons Ginger Root (minced)
2 tablespoons Soy Sauce

Vegetable Platter:
8 Bok Choy leaves (cut into strips)
2 ounce Spinach leaves (cut into strips)
1 – 8 ounce Can Bamboo Shoots (drained)
2 Green Onions (chopped)
1 cup Broccoli Florets
4 ounce Egg Noodles (cooked)

Meat Platter
1 pound Beef Tenderloin (sliced into thin strips)

Arrange vegetable platter before guests arrive
Bring Beef Broth to a boil
Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce Simmer for 15 minutes
Spear beef strips with fondue forks and cook in broth for 3-5 minutes
Spear vegetable strips and cook until tender
Dip cooked beef and vegetables into desired sauces

When all the meat has been eaten:
Add cooked Egg Noodles to broth
Add remaining vegetables to broth
Simmer for about 5 minutes
Serve portion to each guest in a bowl

Dipping Sauce Recipes

Sesame Sauce
2 tablespoons White Sesame Seeds
1/3 cup Soy Sauce
2 tablespoons Green Onion (chopped)
1 tablespoon Cider Vinegar
2 teaspoons Ginger (finely chopped)
1 teaspoon Water

Brown Sesame Seeds in frying pan or skillet
Chop Browned Seeds and a few drops of soy in food processor on high
Add rest of the ingredients and mix

Soy Wasabi Sauce
2 ounce Soy Sauce
2 tablespoons Wasabi

Mix until smooth

Spicy Oriental Sauce
2 tablespoons Soy Sauce
1.5 tablespoons Lemon Juice
2 Green Chili Peppers (chopped)
1 clove Garlic
2 teaspoon Sesame Oil

Add all ingredients and mix

About the Author:
Anthony Tripodi is the webmaster of GoFondue.com For more information about Mongolian Hot Pot and other fondue recipes, please visit www.gofondue.com
Article Source: NewFREEArticles.com

The Best Way To Fight Poor Health Is To Make Home Cooking Fast And Easy!

Obesity and related health problems are epidemic in North America. Not only are most of us eating way too much and getting little exercise, but we're also eating very fatty foods. Even if you shun fast food restaurants and buy your food at supermarkets, it's still almost impossible to find quick-to-fix foods that aren't high in fat content.

Experts say we were in far better health a few decades ago when just about everyone prepared their meals from scratch. Home cooking, even when elevated to the gourmet level, is far healthier than restaurants or instant dishes from the grocery store.

But these days when everyone is working one, two, even three jobs, who has the time to make a complete meal at home? It would seem there is simply no fast, easy way to eat healthy food.

Let me speak from experience: You CAN cook FAST at home and make EXCELLENT meals. Nick has been a gourmet chef for 25 years. During that time he developed more than 300 great, healthy recipes that can be prepared quickly.

As a general rule of thumb, you can be sitting down, eating a hot, fresh meal within 45 minutes to one hour after you come home.

Consider how much time and money you spend at fast food restaurants, and you'll realize how much money--even time--you can save.

Not only does eating better help you stay trimmer, it also makes you feel better. People who eat better have more energy and quite often feel younger. Education specialists assure us kids develop normally and perform better in school when they eat right. And you can certainly head off a host of health problems that can plague you in middle and later life.

Do yourself and your family a huge favor. Start cooking your meals at home using fresh ingredients in recipes that help you cook fast and often from scratch. It's cheaper and, goodness knows, it tastes a lot better!

About the Author:
Nick Cavataio is the author of "Conquering Healthier Recipes and Beyond," an e-book packed with more than 300 mouth-watering recipes you can cook quickly at home. Get his book now for just $19.97 at http://www.conqueringhealthierrecipes.com
Article Source: www.iSnare.com

Do You Know How Many Ways There Are To Eat A "Cat Head Biscuit"?

A time honored Southern tradition, the infamous "Cat Head" biscuit has become as much an icon of southern cooking as fried chicken. Just say the words "Cat Head Biscuits" almost anywhere in the South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.

Born of humble beginnings, the "Cat Head Biscuit" was never anything fancy. Just a few simple ingredients, usually mixed and "patted" out by hand, these delicacies bring back wonderful memories like no other food can.

What makes a "Cat Head Biscuit" so special; it’s just a biscuit after all, right? I can’t honestly say why they are loved so much or why just the mention of the name sparks such comforting memories.

Maybe it’s the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning stoves, lovingly preparing food for their families or maybe it’s that first bite fresh from the oven. This is the very definition of "Comfort Food". From that first savory taste of butter as you bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!

As in days gone by, the "Cat Head Biscuit" is enjoyed with almost every meal. In fact this versatile bread can easily be eaten in a different way with every meal or become a meal in itself.

Here are just a few ways to enjoy them:

Aside from the usual biscuit filled with various homemade jams and jellies, we sometimes eat them hot from the oven, filled with a generous amount of brown sugar and butter. The butter melts over the brown sugar and creates a breakfast food that no store-bought brown sugar and cinnamon toaster pastry can even touch. This is what my grandmother would fix me for breakfast as a child.

Split open or torn into small pieces and smothered with one of the delicious southern gravies such as Chocolate Gravy, Sausage Gravy, or one of the homemade fresh "Fruit Jams".

Not much in the world of food is as good as a sandwich made out of a big ol’ "Cat Head Biscuit" with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

"Cat Head" biscuits also make great desserts when served warm and covered with your favorite berries, ice cream, and whipped cream. This is also a very easy way to make a wonderful strawberry shortcake.

Another way I remember eating them was to cream butter and honey or butter and molasses together and spread over the hot biscuits.

The list goes on and on. Bake up a big ol’ batch for yourself and you will find that the "Cat Head Biscuit" is one of the most versatile and delicious foods ever to come out of your oven.

Cat Head Biscuits (as big as a cat’s head)

2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to make a soft dough. Pinch off about a lemon-sized ball of dough for each biscuit and pat out with your hands. Bake for 12 - 15 minutes at 450 degrees or until the tops are golden brown. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.

© Copyright Joe Harris - http://www.cat-head-biscuits.com - All Rights Reserved

-------------------------
Note: This article may be used freely as long as the "About The Author" resource box at the bottom of this article is included and links remain intact.
-------------------------

About the author:
Joe Harris
A Native Of The Blue Ridge Mountains of Western North Carolina, Joe Is Webmaster And Author Of The Critically Acclaimed "Cat Head Biscuits And Garlic Fried Chicken" Southern Country Cookbook Available At: http://www.cat-head-biscuits.com
Circulated by Article Emporium

How To Choose The Proper Cooking Oil

Understanding Fats...

While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats.

Saturated Fats:

Saturated fats are found in animal products and are converted into cholesterol by the liver. Butter, margarine, meats and dairy products are especially high in saturated fat. Saturated fat will elevate blood cholesterol levels and is associated with increased rates of heart disease and stroke. It is solid at room temperature.

Unsaturated Fats:

There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated and polyunsaturated fats do not raise blood cholesterol levels. Canola and olive oils contain the highest proportion of monounsaturated fat when compared with other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.

Trans Fats:

Trans fats are man-made or processed fats, which are made from a liquid oil. When hydrogen is added to liquid vegetable oil and pressure is added, the result is a stiffer fat, like the fat found in a can of Crisco. Trans fats are also called hydrogenated fats and are found in margarine and trans fat partially hydrogenated vegetable oils. Trans fats pose a greater risk of heart disease than saturated fats (which were once believed to be the worst kind of fats). While it is true that saturated fats (found in butter, cheese, beef, coconut and palm oil) raise total cholesterol levels, trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.

Partially Hydrogenated Fats:

If you have health concerns, read food labels to see if they list "partially hydrogenated oil" as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, crackers, cookies, pastries, deep-fat fried foods (including those from all major fast-food chains), potato and corn chips, imitation cheeses, and confectionery fats found in frosting and candies. All of these products contain unsaturated fats which can be damaged at high temperatures and converted to a trans fat.

Understanding the Difference between Refined and Unrefined Cooking Oils...

Refined Oils:

Refined oils are extracted by solvent extraction for further refining in order to produce clear oil that is free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils (greater than 450°F). Refined oils are bland and pale. They have negligible flavor and aroma which makes them ideal for preparing delicately flavored dishes. Use for baking, sauteing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying.

Unrefined Oils:

Unrefined oils are processed by cold-pressed and expeller-pressed methods. They carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F.

Various Cooking Oils and Recommended Use...

Some oils have low smoke points, which means that they will burn at low temperatures. These oils, typically called salad oils, are best used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. Other cooking oils have a high smoke point, which means that they can reach higher temperatures without smoking. These particular oils are ideal for deep-frying, pan-frying and sauteing. The information below will discuss various types of cooking oils and their recommended use.

Canola - Canola oil is a monounsaturated oil extracted from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in a refined form. It has a bland flavor and is recommended for deep-frying, pan-frying, sauteing, baking and preparing salad dressings. Its mild flavor and relatively high smoke point (400°F) make refined canola oil a good all-purpose oil. Of all the cooking oils, canola has the least amount of saturated fat (6%) and is the least expensive.

Corn - Made from the germ of the corn kernel, corn oil is almost tasteless and is high in polyunsaturated fat (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450°F, it is excellent for pan-frying and deep-frying because it can withstand high temperatures without smoking.

Olive - Olive oil is a monounsaturated oil extracted from tree-ripened olives. The color may range from light amber to green with flavors that range from bland to extremely strong. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed (a process using no heat or chemicals) and contains low levels of acidity. It provides the body with vitamins E and F. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Unrefined olive oil has a smoke point of 320°F and is recommended for baking, sauteing, stir-frying and wok cooking.

Peanut - Made from pressed, steam-cooked peanuts, peanut oil contains 18% saturated fat. It has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors. Frying with peanut oil gives foods a rich, nutty, roasted flavor. Refined peanut oil has a smoke point of 450°F and is recommended for stir-frying, wok cooking, pan-frying and deep-frying.

Safflower - Made from safflower seeds, safflower oil is pale yellow and almost flavorless. It has more polyunsaturated fat that other oils (78%) but lacks vitamin E. It is considered a good, all-purpose cooking oil. Safflower oil is a favorite for salads because it does not solidify when chilled. Refined safflower oil has a smoke point of 450°F and is recommended for deep-frying, pan-frying, sauteing and baking.

Sesame - Made from pressed sesame seeds, sesame oil is high in polyunsaturated fat (43%) and monounsaturated fat (42%). It comes in two varieties, light and dark. Light sesame oil is made with untoasted sesame seeds and has a nutty flavor. It is especially good for stir-frying, wok cooking and preparing dressings. Dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should only be used in small quantities for flavoring foods; it is not suitable for cooking. Refined sesame oil has a smoke point of 350°F and semirefined sesame oil has a smoke point of 450°F.

Soybean - Highly refined soybean oil is reasonably priced, very mild, versatile and it represents approximately 80% of all the cooking oils used in commercial food production in the USA. Almost any product that lists vegetable oil as an ingredient most likely contains refined soybean oil. With a smoke point of 450°F, soybean oil is a good, all-purpose oil. Use for deep-frying, pan-frying, wok cooking, stir-frying and baking.

Sunflower - Made from sunflower seeds, sunflower oil is pale yellow in color, has a bland flavor and is considered a good, all-purpose oil. It is low in saturated fat and high in polyunsaturated fat. Semirefined sunflower oil has a smoke point of 450°F and is excellent for sauteing, preparing salad dressings, deep-frying and pan-frying.

Vegetable - Vegetable oil is an inexpensive, all-purpose oil which is a blend of refined oils made from vegetables, nuts and seeds. Most vegetable oils are made from soybeans and are high in monounsaturated fat, high in polyunsaturated fat and low in saturated fat. Designed to have a mild flavor and a high smoke point, it is recommended for deep-frying, pan-frying, sauteing and baking.

Note: The American Heart Association Cookbook, Fifth Edition, recommends all of the above cooking oils with the exception of peanut oil due to its high saturated fat content.

Miscellaneous Facts, Tips and Warnings...

> Essential fatty acids are vital for good health. Without some fats in our diets, we cannot absorb the fat-soluble vitamins A, D, E and K.

> All cooking oils contain 100% fat.

> A tablespoon of cooking oil contains 14 grams of fat.

> All cooking oils contain the same number of calories - one tablespoon contains 120 calories.

> For better health, choose oils/fats that are low in saturated fat.

> Cooking oil used for deep-frying can usually be reused several times. Wait until the oil has cooled completely before handling then strain it into a clean sealable container for storing.

> The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If a deep-fat thermometer is not available, the age-old method of dropping a square of bread into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil's hot enough.

Rule of thumb when using this method - If the bread cube browns uniformly in:

60 seconds, the temperature is 350-365°F
40 seconds, the temperature is about 365-382°F
20 seconds, the temperature is about 382-390°F

> To dispose of used cooking oil, carefully pour cooled oil into a strong sealable container, such as an old plastic jar with a lid or old coffee can. (Avoid using breakable glass jars.) If the amount of oil is small, place the filled, sealed jar in the trash. Dispose of large amounts of cooking oil by taking it to the local landfill.

> Do not pour cooking oil down the kitchen drain. Even small amounts will eventually clog the plumbing.

> Remember to always wait until cooking oil has cooled completely before handling.

Copyright ©2005 Janice Faulk Duplantis

About the Author:
Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
Article Source: www.iSnare.com

Why Organic Vegetable is Healthier?

No pesticides, no chemical fertilizer and no other harmful supplement! The vegetable is planted organically which means free from chemical residue.

For the non-organic, right handling system is necessarily required before cooking, ensure to wash throughly by the flowing water, so that the chemical residue can go along the water, or otherwise the chemical residue still attach to the vegetable, then what happen if we eat the toxins for long term consumption, especially for the children. They can be harmful for human health.

Organic vegetable is not only healthy but also believed can cure accumulated toxin substances inside the body. This phenomenon comes from the 'natural healing' or known as natural healing technique through natural healthy food. Eat free chemical food, in order to stop adding more toxin to the body and this will maximize body immune. Basic knowledge of the natural healing technique is telling that 'what we eat is the best medicine' means that the more healthier food we eat, the more healthier we are.

Organic vegetable is not only safe, but also consists of 10% - 50% antioxide compare to the non-organic vegetable. Antioxide plays important rules to reduce 'free-radical' as the main source of serious health problems, such cancer. More over, organic vegetable has C vitamin and higher essential minerals: calcium, iron, magnesium, phosphorus.

According to the publication of Coronary and Diabetic Care in the United Kingdom in 2004 by the Primary Care Groups and Trust that consumption of organic food will result the following advantages: 1. Reduce chemical consumption to the body 2. Stop possibility of genetic manipulation of agricultural products and their negative impact inside the body 3. Increase useful nutrition consumption such as vitamin, mineral and antioxide 4. Reduce diseases potential: cancer, allergy, heart attack and hyperactive to kids

Other advantages of organic vegetables compare to the non-organic vegetables are: 1. Tastier and sweeter: for instance beans, carrot and cabbage, you can also try chili, it has stronger taste and even hotter ;-) 2. Cabbage and lettuce have more solid textures and crunchy 3. Fresh more longer. You can keep the organic carrot for more than 3 weeks, but the non-organic only 3 days.

But you will find pale colour and holes on the organic vegetables. Why? because organic farmers only use organic pesticides and fertilizer and manual plantation process, while chemical supplements can result immediate reaction to pests and add more stronger colour to the vegetables.

Prices of the organic vegetables are even more expensive in certain markets. Why? because there are only few organic farmers. But health is everything and nothing can compare to it. Be healthy and happy eating healthy food!

More useful tips and information about organic gardening and organic food, just visit your website at http://www.gardening-organic.net

About the Author:
Lanny Sanggaya http://www.gardening-organic.net
Submitted: 2006-09-03
Article Source: GO Articles