 Category :: Food Articles |
Author :: LeAnn R. Ralph  |
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| Article Title :: Raspberries and Cream Salad |
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This recipe is so good that if you make it for a special
occasion (birthday, graduation, anniversary, holiday or family
dinner) don't expect any leftovers!
2 6-ounce packages of raspberry Jello 2 cans raspberry pie
filling 1 cup sugar 1 12-ounce container of Cool Whip (or other
topping) 1 8-ounce package of cream cheese 2 cups crushed
pretzels 1 cup crushed walnuts 2 tablespoons sugar 1/4 cup
melted butter (or margarine)
Prepare the raspberry Jello with boiling water according to
package directions. Mix in the raspberry pie filling. Place in
the refrigerator until set.
Allow the Cool Whip (or other topping) and the cream cheese to
warm to room temperature. Whip the topping, cream cheese (read full article) |
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| Category :: Food Articles |
Author :: Phyllis Wasserman |
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| Article Title :: Grilling Vegetables |
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Take out your grill this summer and make some delicious meals.
Even if you are dieting, the barbecue grill is for you. Grilling
brings out the unique taste and texture of vegetables.
The intense dry heat of the grill carmelizes plant sugars. And
this makes the vegetables taste very sweet.
Some vegetables, like corn, form a sweet outer shell. Onions,
soften to a buttery texture. Bell peppers soak in the smoke and
become almost meaty.
Grilling vegetables takes much less time than any meat.
Start with fresh good-quality produce. When vegetables age, they
become dehydrated and they taste dry. Don't use any vegetables
that are wrinkled or have damages to their skin.
Use lots of color wh (read full article) |
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| Category :: Food Articles |
Author :: Joe Johnson |
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| Article Title :: Smoked Salt - Way More than Just a Fad |
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It's been on FoodTV with Alton Brown. You've seen it in your
gourmet magazines. You've heard of it, but you don't know what
it is, what it's for, or where to get it. We are talking about
smoked
salt, a hot new trend in the gourmet food marketplace.
Imagine being able to have that amazing fresh off the grill
flavor no matter what the weather or season! Essentially smoked
salt, is either sea or kosher salt, that has been saturated with
the flavor of smoke, typically hickory, pecan, apple, or other
flavourful woods. Smoked salt has been around for a very long
time, and it is believed that the tradition began with the
Danish smoking salts during the times of the Viking.
While many smoked sa (read full article) |
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| Category :: Food Articles |
Author :: Lisa Paterson |
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| Article Title :: Chop Till You Drop |
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You use it everyday in the Kitchen. If not looked after it can
make you sick - And yet you probably never give it a second
thought.
The Chopping Board is a large board you use in the kitchen for
chopping, cutting and preparing food on.
When purchasing a new board there are heaps of options to choose
from - timber, glass, marble, plastic. And it can be a confusing
choice.
Glass and Marble type cutting boards may look good but they play
havoc on your knives. The hard surface will quickly blunt your
knife and damage it's edge.
So, keep your glass and marble boards for serving food only.
When it comes to wooden and plastic boards, even the experts are
divided as to which is best. (read full article) |
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| Category :: Food Articles |
Author :: Shauna Hanus |
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| Article Title :: The History of Ketchup |
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Ketchup dates back as far as 1600 AD when sailors traveling to
China discovered a sauce made of soy or oysters called
'ketsiap'. This version quickly changed ingredients to include
mushrooms, anchovies, shallots, and lemon peel. Then in the late
1700's tomato ketchup appeared in Nova Scotia and began the
transformation to today's sweet tomato version.
Ketchup began to be commercially available in the United States
during the 1830's when a New England farmer bottled and sold his
version of the tomato condiment. In 1837 ketchup gained in
popularity when Jonas Yerkes bottled and sold ketchup in quart
and pint sized bottles. Then in 1872 HJ Heinz began to sell what
we know today as Heinz Ketch (read full article) |
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| Category :: Food Articles |
Author :: Shauna Hanus |
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| Article Title :: Buttermilk is healthier today than ever before |
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Buttermilk was traditionally a by product of homemade hand
churned butter. Buttermilk was the liquid that remained after
the butter had been made. The liquid contained small particles
of floating butter and some traces of butterfat. This gave the
buttermilk a rich sweet flavor and made the drink very
refreshing. It was also commonly used in homemade biscuits,
salad dressings such as ranch and as the dipping liquid for
fried chicken.
Today buttermilk is mass produced and has only a trace
resemblance to the original form of buttermilk. In today's dairy
processing facilities a lactic acid bacteria is added to non-fat
milk and allowed to ferment. This modern version of buttermilk
contains calc (read full article) |
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| Category :: Food Articles |
Author :: Beth Scott |
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| Article Title :: Use Spices To Cook Like A Connoisseur On A Paupers Budget! |
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Don't have the money to make delectable dishes?
Or just
don't know the secrets of flavoring with spices and
herbs, and making food stretch?
The former is
never right no matter what your income is.
If
you have the money to buy enough food to at least feed your
family then you have enough money to make whatever you feed them
enjoyable, even if it's a vegetable dish.
Yes, with the
right spices or herbs, and recipes, the children in your family
will come to love vegetables. My family has several favorite
veggie dishes, that our kids like so much they want seconds. And
the main secret to them are the different spices we use.
These dishes range from ratatouille, egg (read full article) |
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| Category :: Food Articles |
Author :: Paul Curran |
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| Article Title :: Christmas Recipes: Main Dishes. No.2 of 12 - Plaice with Tomato
and Caper |
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Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 340
Not suitable for freezing
Christmas Recipe Ingredients:
* Plaice fillets, 8 (550 g, 1.25 lb)
* Black Olive Paste, 75 g (5 tbsp)
* Dry white wine, 150 ml (5 fl oz)
* Tomatoes, 1 large or 2 small
* Black olives, 25 g (1 oz)
* Capers, 30 ml (2 tbsp)
* Lemon juice, 60 ml (4 tbsp)
* Lemon rind, half a lemon
* Olive oil, 60 ml (4 tbsp)
* Salt and pepper
Christmas Recipe Instructions:
1. Remove the plaice skin and put black olive paste on the
smoother sode. Roll up.
2. Combine the fish and wine, simmering until cooked (about 10
minutes). Separate the fish from the liquid (read full article) |
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| Category :: Food Articles |
Author :: Jonathan Teng |
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| Article Title :: Amazing Appetizer Recipes Make Parties Memorable! |
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So you need some great party ideas, huh? Why not start with some
excellent appetizers first?
It's true! Perhaps, you may find this idea so simple that you
might overlook this phase. But hey! :) Is there such a "great"
party without delicious food?
Food should always be the center of any party! It's no secret;
everybody loves eating!
So are you ready to get started? Put your hat on! We are going
to build that menu from scratch! On your marks... ready...
Goooo... :)
Marinated Chicken Wings
1 cup dry sherry
1/2 cup soy sauce
1/4 teaspoon garlic powder
1 teaspoon ground ginger
48 chicken wings
In a large bowl combine sherry, soy sauce, garlic powde (read full article) |
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| Category :: Food Articles |
Author :: Mike McDougall |
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| Article Title :: Andalucian cuisine - a guide |
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Undoubtedly one of Spain's most culinary rich regions, Andalusia
is an area famed for its cuisine and its culture of food. Much
like the rest of Spain, food is an important part of social
life; here the meal is about a lot more than simply eating.
Andalusia is also the home of one of Spain's favourite exports;
tapas. Restaurants can now be found in most major cities around
the world, but to taste the original you should head to Seville.
Also the region is the world's largest producer of olive oil
with some of the finest in the world being produced in
Andalusia's olive groves. As you would expect, olive oil is the
basis for lots of the region's cooking and accompanies many of
the dishes.
Th (read full article) |
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