Best Recipes: Rum Raisin Cheesecake

If you like rum raisin ice cream, you’ll enjoy the flavor of rum raisin in this unique cheesecake.

Crust

1 cup old fashioned or quick cooking oats, uncooked
¼ cup chopped nuts
3 tablespoons margarine, melted
3 tablespoons packed brown sugar

Filling

2 8-oz. pkgs. cream cheese, softened
1/3 cup granulated sugar
¼ cup flour
2 eggs
½ cup sour cream
3 tablespoons rum
2 tablespoons margarine
1/3 cup packed brown sugar
1/3 cup raisins
¼ cup chopped nuts
2 tablespoons old fashioned or quick cooking oats, uncooked

Directions

Preheat oven to 350 degrees.

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

About the author:
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
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Italian Recipe Ingredients

Do you love cooking, but are sometimes unsure of the ingredients. Well here is a guide to some of the more common Italian Recipe Ingredients.

Amaretto - A liqueur made from apricot kernels and bitter almonds. You will ofter find this used in dessert recipes.

Amaretti – Small, dry biscuits (cookies) similar to macaroons. Made with bitter almonds, almond essence and egg whites.

Baccala – is salted, dried cod. You will need to soak it for at least 24 hours and changing the water often.

Bocconcini – means ‘little mouthfuls’. And that’s what it is, little balls of fresh mozzarella cheese stored in water.

Campari – A crimson colored spirit.

Carta di musica – This is a crisp, twice baked flatbread. Can use toasted Lebanese bread or lavish as a substitute.

Ciabatta – A crusty bread that is airy on the inside. The best type is wood fired.

Dried Porcini Mushrooms – A type of mushroom used to add intense flavor to dishes. Choose light brown or tan ones that are not crumbly.

Limoncello – This is a citrus based liqueur. Made by infusing lemon rind in pure alcohol. Serve chilled as an after-dinner drink or a fabulous palate cleanser.

Mascarpone – This rich, smooth cream cheese that has a high fat content. Used in both savoury and sweet dishes.

Mozzarella – A stretched curd cheese known for its melting qualities.

Pancetta – This is dried pork belly. It is generally used like bacon.

Pappardelle – Is a pasta. It can be fresh or dried and is a wide flat ribbon.

Pecorino – A hard cheese made from sheep milk. It has a sharp flavor and is used to grate over pizza.

Pecorino dolce – Known as sweet pecorino, is less aged and has a milder flavor.

Prosciutto – Is a dried and salted (cured) ham, generally served in wafer thin slices.

Radicchio – A red leafed salad ingredient that has a slightly bitter flavor.

Risotto Rice – This is the rice used for making Risotto. It is a short grain rice that is capable of absorbing much fluid while still maintaining it’s shape and firmness. This is what gives Risotto it’s creamy texture.

Scamorza – Very similar to mozzarella. A slightly salty cheese made from cows milk. It can be hung and dried and is often smoked.

Taleggio – This cheese has a pinkish-brown rind and a soft creamy texture. It is made from cows milk, has a strong flavor and becomes acidic with age.

So next time you are cooking Italian, you will be sure to know what ingredient to reach for.

Happy Cooking
Lisa “The Crock Cook”

About the Author:
Lisa cooks Crock Pot Recipes for a-Crock-Cook.com, writes Chinese Fortune Cookies and designs Cupcake decorations at cupcake-creations.com.
**Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static.
Regards Lisa**
Article Source: http://www.articles2k.com

If you smellllllelelele..... what Dr. Chef is cookin'

How do you feel today? I like to hear that you're feel very healthy .It's better than you feel good. About our first lesson of cooking today like other education, let's we go back to the basic!!! Be patient about the recipe. There's a billions of recipe out there. The most important thing of cooking is you know the basic of cooking. Firstly, let me tell you about the art of classical cooking.

Classical cooking refers to French cookery that reached its zenith in the kings' palaces during the seventeenth and eighteenth centuries. French cookery is subject to continuous change, and is closely linked with changes occurring in other art forms. The goal to be achieved today is the combination of classical dishes coupled with artistic, but simple, decorative foods. Only by understanding cookery in this sense is it possible to achieve perfection in the practice of culinary art.

Classical Cookery - Classical cookery includes all the basic dishes together with those specialties and dishes adopted from the old French and international cookery. On the other hand, those "historical" monstrosities, with their pompous and unaesthetic structures or pretentious ornamentation are not a part of classical cooking. Only attractive presentations which satisfy the palate and the eye are classical. This is especially true when the name of the dish also corresponds to its actual ingredients. The names like Rossini, Colbert, a la bordelaise, a la Portuguese, a la florentine, and Argentuil are recognized classical names, and recipes for these dishes require specific ingredients.

Plain cooking - Contrary to classical cookery, plain cooking originally started in private kitchens. The food is simpler, but nevertheless nutritionally adequate and carefully prepared. Many regions and local areas have their own particular cuisine. The climate and geographical conditions, the background of the people, and the traditions and customs of the area often influence the eating patterns and nutritional needs of the people. Many of the dishes unique to a specific region have gained widespread acceptance, as more and more emphasis is placed on nutritional and health needs of the people.

Tomorrow we back to the future!!! We learn the modern cooking. Start from today, I will give you a tips (precept) about cookery. Tips of the day!! :-cooking a tough meat especially buffalo meat, you need to braise it with slow fire. Add some pineapple. You can also put a stainless steel spoon in the pot. After about half an hour (1 kg meat ) , the meat will goes tender……. But not the spoon……

Happy cooking

From the back desk,
Dr. Chef

About the Author:
Dr. Chef, Webmaster for http://www.easy-home-cooking.com .Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.
Added: 20 Oct 2006
Article Source: http://articles.simplysearch4it.com/article/40011.html

Food in the Caribbean

The Caribbean is perhaps renowned for its white sandy beaches, but it also has some excellent cuisine and food for families and couples.

The earliest inhabitants of the Caribbean islands were the three Indian tribes of Arawak, Carib, and Taino. Their daily food comprised of vegetables and fruits. It was the Taino tribe that first started cooking meat and fish, using large clay vessels for this purpose.

The Arawaks took a different way and used thin strips of green wood to cook meat more slowly and allowing it to absorb the flavor of the wood. The wooden grate they used was called barbacoa and now you know where the term barbeque comes from.

Not to be left behind, the Carib tribe made their fish and meat recipes really spicy by adding pepper sauces, lime, and lemons. In fact, the Caribs are credited with having cooked the first pepper pot stew.

The last of the above three has had a tremendous impact on Caribbean food, which should not be surprising because the Caribbean Sea was named after this tribe.

In the present day, Caribbean food is still a representative of the food that was originally eaten by the early inhabitants and includes okra, fish cakes, callaloo, ackee, salt fish, pudding, souse, cassava, yams, sweet potatoes, plantains, and mangoes. The concept of "jerk" cooking has also originated in the Caribbean when early African hunters would often leave their homes to go on long hunts and take with them pork cooked in a very spicy recipe over hot coals.

In the post-slavery era, Indian cooking culture was introduced in Caribbean food recipes and still remains an active part of the Caribbean cuisine. Most of the curried meats and curry powder recipes that are found today are directly derived from original Indian cuisine.

Rice was introduced to the Caribbean by the Chinese and is now a staple. The Chinese also unleashed mustard on the islanders while the Portuguese sailors did the codfish. Most of the fruit trees that are familiar to the visitors to the island were actually brought here by the Spain and include orange, ginger, lime, figs, plantains, sugar cane, tamarinds, grapes, and coconuts. America brought with it the various beans, squash, corn, tomatoes, potatoes, and chili pepper to the island. In fact, some of these food spread to the rest of world through the Caribbean, before which, they were unknown.

This are but some of the few reasons why Caribbean food is so unique and creative. Flavors from all over the world have found a home in Caribbean food through countless generations and the flow of history.

About the Author:
James Penn runs a highly informative Caribbean website which details exactly how to find cheap Caribbean cruises and also the ten best activities in the Caribbean for families and couples alike.
Submitted on 2006-11-13
Article Source: http://www.articlesarea.com/