Let's Cook Japanese Food!: Everyday Recipes for Home Cooking

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking Review

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking Overview

"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so Let's Cook Japanese Food!

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Dec 16, 2010 07:42:18

Soul Food Recipes - Healthy 4 Point Checklist

Soul food recipes continue to have a reputation as a health concern for many people. Especially if your family has a history of high blood pressure, diabetes or strokes. The traditional way of preparing this tasty food is slowly fading away into the sunset of history because of the growing concern of consumers today.

Our current health care system is unpredictable at best and financially crippling at worst. As a result more people have started taking their health care as a personal responsibility more than ever, and that includes diet or what they eat. To meet this growing demand for tastier food without the health hazards, here's a checklist to guide you to cooking & eating healthier soul food. By using this list you'll find you don't have to give up all of your favorite southern dishes. But you'll have to change your cooking and preparation habits as well as cutting back or eliminating those health threatening ingredients for healthier substitutions.

You're fortunate because most of these suggestions have had time to go through the testing phase, This is where not only health officials have tested them but more importantly consumes who have taste tested them. Most have found these alternatives not only satisfying to the taste buds, but to the body as well. Many have reported improved health, better control of their weight, the desire to exercise more and general overall health improvements. All this by eating a better diet and eliminating health hazardous food.

They found they didn't have to cut out the soul food. But they had to cut out the fat back in the collard greens. Cut back or eliminate the salt in the vegetable and on the meats and cut back or eliminate the deep fried foods.

Here's A 4 Point Checklist To Remind You To Eat Healthy Soul Food.

Point 1: Instead of Frying In Lard or Animal Fat Use: Peanut Oil or cooking spray.

Point 2: Instead of Deep Frying Pan Fry Sautee Stir Fry Bake Or Roast

Point 3: Instead of Flavoring Vegetables with fat back, ham hocks or bacon Use: Smoked turkey necks Turkey ham Turkey bacon Turkey sausage

Point 4: Instead of Cooking With Table Salt Use: Kosher Salt Sea Salt Lemon Juice Lime Juice Natural Herbs and Spices Instead of Pork Products Use Smoked turkey Turkey ham Turkey bacon Ground Turkey

By following this short checklist, you're reminded to eat healthier. To meet the need to reduce the high rate of high blood pressure, diabetes, obesity and other ailments this 4 point checklist will serve to combat this growing problem. In addition, the hope is that it helps to inspire healthier soul food recipes in the future from book publishers, restaurants and cooks.

Chef Tre Wilcox prepares a Tuna dish from the Power To End Stroke Healthy Soul Food Cookbook

Chef Tre Wilcox prepares Big Eye Tuna with Tomato Foam. This dish was inspired by another recipe in "Soul Food", a cookbook from the American Heart Association. He's offering this recipe to support the Power to End Stroke campaign. For more information www.powertoendstroke.org

Special Food Recipes

Brucecakes

This is the recipe I make a few times a week for my husband as well as others who may choose to partake in our special foods diet.

½ cup sugar;

1 ¾ cup flour;

1 TBS Stevia;

¾ cup Pure Cocoa with no additions - Pure Hersheys or other pure cocoas;

1 1/2 tspns of baking powder;

1 1/2 tspns of baking soda;

1 tspn salt;

1/8 -¼ cup of ground flax mixed with 1 cup of hot water;

1 cup water or so;

½ cup Extra Virgin Olive Oil;

1-2 tspns vanilla extract or almond extract;

Bake at 350 degrees about 30 mins.

I have cut the amount of sugar added to this recipe adding Stevia as well as regular sugar. The flour may be ½ white and ½ wheat or ½ rye and ½ white or ½ tapioca or sorghum or any number of flour combinations. Gluten and its Allergies are growing daily and people now more than ever have begun to watch what flours cakes or breads are made from. Other flours other than white and wheat take more time to bake so baking time will be longer for other types of flours and they must be baked at a lower temperature because they tend to brown easily. 325 instead of 350 would be better if you are using a gluten free flour and watch the cake carefully for browning. Keep your flours is good, tight air-free containers. We are not a gluten free family but for those of you who are these tips are noteworthy as I have tried recipes using the bean/sorghum flours. I can also tell you to write the recipe down if you have successfully tried it and if it is to your liking. Don't give up if it fails the first time you make it. This type of cooking is trial and error and don't be discouraged.

I add all the dry ingredients and now we come to the flax or egg substitute. Flax is very sticky when added to hot water and we want the cohesion for our ingredients. We take one cup of hot water added to 1/8 or ¼ cup of flax. I microwave them together and stir. This is quite "sticky" and good for our ingredients to cohere. Remember, eggs are very light, but our cake will not be as light as egg cake. Our cakes will be more dense. Just as the dark breads or German or Czech breads are more dense and heavy, they line the stomach moreso than white light flour breads. Using white flour, however, the cake never crumbles as the other flours may. Along with our flax we add our olive oil, extract and more water until you like the consistency. You can make a thinner liquid cake or a heavier batter cake. I make big cupcakes baked at about 350 degrees for about 30 minutes.

Icing

1 ½ cups of powder sugar

1-2 Tbspns Stevia

2/3 cup Pure Hersheys or other Pure cocoa

¼ -½ cup of Extra Virgin Olive Oil

¼/-½ cup of water

1-2 tspns of vanilla or almond extract

When a recipe says milk I substitute water. For people who are not allergic you may use rice milk, soy milk, etc. However, there are many, many substitutes for eggs. Did you know:

Original Knox gelatine may substitute for eggs?

Ground Flaxseed with hot water?

Tofu whipped can also substitute for eggs.

¼ cup of tofu = 1 egg;

1 pkg of Knox + 1 cup BOILING water is 3TBSPS=1 egg;

(you can freeze and unthaw as you cook/bake)

Pureed fruits can be replaced for oils and butters but watch cooking time, etc.;

½ cup mashed banana for one egg;

¼ cup applesauce or pureed fruit = one egg;

1 TBSPN flaxseed + 3 TBSPN water - blend for 2-3 minutes for boil for l0 minutes= one egg;

1 teaspoon soy flour plus 1 tablespoon water = 1 egg;

Mashed beans, mashed potatoes or nut butters (with a bit of water) can be substituted for eggs;

A popular substitute for eggs is Ener-G (calcium lactate, calcium carbonate, potato starch, tapioca flour, calcium carbonate and citric acid);

Healthy psyllium husk mixed with l/4 cup water=1 egg (psyllium - lines the stomach-extremely gelatinous);

Soy lecithin and water =1 egg;

Tapioca starch can be used instead of Ener-G;

2 tspns baking powder + 2 tspns water = 1 egg/

Here is a list of "hidden" words for milk in our foods:

Casein, whey, caseinate, calcium caseinate, acidophilus, hydrolyzed milk protein, lactalbumin, lactate, lacto- globulin, lactose and potassium caseinate.

Here is a list of "hidden" words for eggs in our foods:

Albumin, livetin, ovaglubin egg albumin, ovamucin, ovumucoid, ovovitellin, lysozyme, or egg whites, egg yolks, egg solids, or egg powder.

Xanthum gum seems to be indispensable when it comes to cooking/baking without wheat or gluten. It is derived from bacteria in corn sugar and it lends structure and texture to baked goods and it is a good thickener.

However, I have also read this product may upset the colon or stomach.

Did you know 1 ½ cups of flaxseed = ½ cup of butter?

For people who have flour allergies, it would be wise to make a flour blend and keep it in a container and use the blend as a substitute for 1:1 cup for any recipe.

Tofu

Tofu is a bland tasting compressed soy product, so remember, when cooking or baking with tofu, spice your meals. It has the tendency to adopt whatever it is being cooked with so you have to spice your recipe accordingly and tofu will adopt to its spices. For instance, when making chili tofu instead of meat chili, add
Tofu instead of meat but put in more chili spices than you ordinarily would and cook longer.

Tofu Cheesecake

1 ¼ cups graham crackers squashed into crumbs

3TBS sugar or Stevia

¼ cup butter, margarine, Extra Virgin Olive Oil or any substitute above for fats

2 16oz. Of firm tofu

3 Tbspn lemon juice

1-2 Tbspn vanilla

½ tspn salt if you wish

½ cup oil or substitutes mentioned above

½ cup honey

1 cup sugar of 5 Tablespoons Stevia

Preheat oven to 375 degrees.

Mix graham crackers, sugar and butter together until well blended.

Press into a 9 inch spring form pan. Bake 8-l0 minutes until firm.

Let cool. Blend tofu and rest of ingredients in a blender or food

Processor until smooth and creamy. Pour mixture into the baked pie
Shell. Bake for 40 minutes until just set.
Topping

If you wish you can top with any fruit sauce or fresh or frozen fruit.

Oven Food Recipes - Cooking Food Using Powerful Ovens

The major inventions in the field of home appliances that are used in the kitchen are the ovens. These ovens work with the help of microwaves and are very much faster in the rate and speed of cooking purposes. There are many oven food recipes that are available in order to cook those foods in the oven.

Many people just buy the appliance and just have them at home without using them much. The reason for this is that the people do not know how to make proper usage of the appliance. Some do not know how to cook food in them. If so, what are all the foods that can be cooked using an oven?

There are various recipes that are available and the procedure is also available along with the recipe on how to cook the food and how to make use of the microwave oven. The oven cooks or boils the food with the help of micro waves that are generated inside the oven.

These micro waves are generated with the help of the specialized set up that is designed inside the micro wave oven. When electrical power is supplied to the equipment, the waves get generated and the food gets cooked up.

One may think that the microwaves are very much harmful to the health of the humans. This thought of a person is hundred percent true. The micro waves are quite harmful to the human body. They may even lead to the damage of the DNA genetic material of the human body.

Yes, this can happen when our body is exposed to the harmful microwaves. But this does not occur when foods are cooked using the microwaves. This is because the waves heats up the container in which the food is placed. They do not enter the food material and do not harm the human body. The ovens are to be handled with due care and sincerity.

Even a small amount of over load of supply or shortage of supply may lead to disastrous effects. They are really complicated appliances. Only boiling type foods can be cooked using the microwave ovens.

Or even baking can be done using them. The only disadvantage is that toasts cannot be made using these microwave ovens simply because they are too powerful and will just burn the toast completely. But when it comes to cooking some nice roasted ribs this is the tool to use.

Simple Savers (226): Jacques Pépin: More Fast Food My Way

Minute Recipe: Basil Cheese Dip. Born in Lyon, France, Jacques demonstrates his regional versions of fried and poached eggs as he makes the classic salad Frisée aux Lardons. Then, with thoughts of summer, he makes Spaghetti with Fresh Tomato and Anchovy Sauce. In a sweet ending, Jacques talks about spending time with his granddaughter while he makes an impressive-looking -- but simple to assemble -- Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes.

Home Cooked Dog Food Recipes

Cooking food for your family is a certainly a treat. But do you know that even your dog loves home cooked goodies as well? Give your dog something healthy to eat. Here are some easy-to-follow home cooked dog food recipes.

Chicken Stock

Heat four table spoons of corn oil in a skillet. Add the pre-cut chicken necks and backs. Cook it until brown. Remove the chicken from the pan and set aside. Pour a cup of water on the same pan over medium heat. Put in some cabbage and carrots. Add the cooked chicken. Bring it to a boil. Strain the chicken and vegetables to obtain the chicken stock. You can add the stock to rice or oats. Dogs will enjoy other home cooked dog food recipes served with this.

Beef and Vegetables Mix

Chop two pounds of beef. Mix it with a bag of ground beef. Cook beef in a pan with three tablespoons of oil. Add some mixed vegetables. Stir fry. Turkey and pork can be used alternately with beef. Leftovers can be stored in a refrigerator. Just microwave it before serving. This probably is one of the easiest home cooked dog food recipes you can prepare.

Dog Biscuits

With a pastry cutter, cream margarine and flour in a large bowl. In a smaller container, dissolve garlic powder and powdered milk with water. Whisk in an egg. Add it gradually to the creamed flour and margarine mix. Knead on a floured surface for about four minutes. Roll the dough until it is half an inch thick. Cut the biscuits using the desired cookie cutter. Bake for 40 minutes at 325 Fahrenheit.

Your dog will surely like these home cooked dog food recipes [http://healthy-dog-food-recipes.blogspot.com/2007/09/good-homemade-dog-food-recipes.html]. Why not try them today?

Hungarian Food Recipes

The Republic of Hungary is a central European country. The country lies in the Carpathian Basin, the river Danube ("Duna") running through its capital, Budapest. The territory that is today Hungary, has been inhabited since ancient times, including a Celtic period (from approximately 450 BCE) and Roman period (9 BCE to the 4th century CE). The modern nation state of Hungary traces its roots to the late 9th century, when Magyar chiefs founded what would eventually become the Kingdom of Hungary. After World War II, the country become a communist republic, but since 1989, Hungary has been a democratic parliamentary republic. Today Hungary is a popular destination and is known internationally for the beauty of its capital city, Budapest, the country's unique language, and for its interesting cuisine.

Many Hungarian dishes use sour cream and eggs, and to be fair, so dishes do share some common characteristics with recipes from Hungary's central European neighbours. One thing that does however make Hungarian food stand out, is the widespread use of paprika to flavour many dishes.

Perhaps the most famous of Hungarian dishes is goulash (known in Hungary as "gulyás" or "gulyásleves"), however it is quite different from what many foreigners believe the dish to be like. If you have ever eaten American goulash made using hamburger, you will certainly find the Hungarian version an interesting change! Hungarian goulash is actually prepared as a soup, traditionally in a cauldron. Cuts of beef (usually shoulder, shin or shank), seasoned and flavoured with paprika, are browned in a pot, and then chopped onions added. Stock or water is then added to make the soup, which is slowly simmered for a long time. The simmering turns collagen in the meat into gelatin which makes the soup very thick. Some chefs also may add a small amount of tomatoes, hot peppers, perhaps chopped potatoes, and herbs or vinegar as well.

As you can imagine, there are many other interesting Hungarian dishes, including soups, main courses and desserts. Of course, I could not hope to introduce them all to you in a short article, so my suggestion is why not try some Hungarian dishes - otherwise, you'll never know how much you might enjoy them!

Bacon Explosion Pork Bomb Barbecue Recipe

Pork Bacon addicts, rejoice! This delicious "Low and Slow" Pork Stuffed and Bacon wrapped Meat Loaf is not only outrageous, but it's real easy to do, as shown by one of the BBQ Pit Boys!

Soul Food Recipes - Most Frequently Asked Questions For July

Soul food recipes have experienced a spike in activity on many websites. Due to the sagging economy more people have no doubt sought ways to feed their family. They're finding the southern recipes not only low cost but satisfying and filling to more families. Many people have questions on different aspects soul food preparation, cooking and even baking.

The most popular soul food recipes for July were predictably foods of summer, you know the type you cook at back yard southern barbecues, picnics and other outings. I For example, barbecue chicken, grilled salmon, grilled jumbo shrimp, potato salad, macaroni salad, southern fried cabbage and barbecue beans. In addition, the recipes were lighter such as salads, light chicken dishes and cold desserts such as banana pudding,. Here's the most frequently asked questions for July.

1. When Cooking Chicken Breast In A Smoker, How Do You Tell When It's Done?

Chicken breast must reach an internal temperature of 160 degrees. The best way to tell is with a food thermometer.

2. How Can You Tell The Doneness of Roast Chicken?

Insert food thermometer into the thigh (the last part of the chicken to get cook). Make sure thermometer doesn't hit the bone or cartilage to get accurate reading.

3. How Can I Get Grill Marks On My Meat Or Fish?

Wipe a paper towel dipped in canola oil on the hot grill. Next place meat or fish grill and cook as normal. This will make deeper grill marks. Note: Canola oil is thicker than vegetable oil, this makes it better for giving you better grill marks.

4. When Making Potato Salad Should You Peel or Not Peel When Boiling?

It's best to not peel when boiling. This helps to keep the moisture in making for a creamier potato salad. The best way to judge doneness is to insert fork, when it easily comes out they're done.

5. What's The Quickest, Easiest and Best Way To Tenderize Meat For Grilling?

The beset way to tenderize meat or chicken is to marinate before grilling. Make sure you throw the marinade out after one use.

6. What's The Best Seasonings When Grilling Meat?

The best seasonings for grilling meats are garlic powder, onion powder, kosher salt and ground black pepper as a basic seasoning.

7. What's The Biggest Mistake People Make When Barbecuing?

Not getting the coals hot enough is one. The other is opening the lid too often to reducing the cooking temperature.

Prosciutto Wrapped Asparagus Recipe - Prosciutto Roasted Asparagus Recipe

Learn how to make a Prosciutto Wrapped Asparagus Recipe. Visit foodwishes.com to get more info, and watch over 350 free video recipes.

Battura Recipe by Manjula, Indian Vegetarian Gourmet

www.ManjulasKitchen.com INGREDIENTS make 8 Battura 2 cup all-purpose flour (plain flour or maida) 4 tablespoon sooji (semolina flour) 2 teaspoon yeast 1 teaspoon sugar 1 teaspoon salt 3 tablespoon yogurt 2 tablespoon oil 3/4 cup lukewarm water (adjust 1 or 2 spoons as needed) Oil to fry send comments to manjulaskitchen@yahoo.com Thank you

Wild Mushroom Soup Video Recipe

Visit www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious Wilde Mushroom Soup.

Halloween Recipes

Halloween has always been one of my favorite holidays. Probably because of the sheer amount of sugar involved. As a kid (or adult for that matter), what other holiday can you dress up funny and stuff your face full of candy and sweets and not get yelled at? And then there are all of the fun (and sometimes absolutely disgusting) things that you can serve to your friends at Halloween gatherings that you would never dare to serve on any other holiday. The only time it is permissible and even encouraged to put worms, spiders, bugs, and bats in your food. Happy Halloween!

Halloween Crisp Treats

1/2 cup butter
10 cups crispy rice cereal
9 cups mini marshmallows
2 cups candy corn
3/4 cup mini chocolate chips
candy pumpkins
orange food coloring

Grease a large jellyroll pan. In a large saucepan over low heat, melt the butter and marshmallows together. Mix it together until it is smooth. Put the crispy rice cereal, candy corn, and mini chocolate chips into a large bowl and mix well. Mix the orange food coloring into the marshmallow mixture and mix well. Put the marshmallow mixture into the cereal mixture and mix it together quickly. Spread the mixture into the greased jellyroll pan and press it down into the pan with well-greased hands (butter works best). Press the candy pumpkins onto the bars, keeping in mind how big or small you will want to cut the bars. You can have fun with this by serving it in a bed of gummy worms, cut "bites" out of the candy pumpkins and have the gummy worms look like they are eating the pumpkins.

Sparkling Halloween Punch

4 cups apple cider
2 cups orange juice
2 cups pineapple juice
2 cups apricot nectar
6 cups chilled gingerale
orange and lemon slices
gummy worms

In a large bowl, mix the apple cider, orange juice, pineapple juice, and apricot nectar. Refrigerate for 2 hours or more. Right before you are ready to serve it, mix in the gingerale and add the orange and lemon slices. Drape gummy worms over the sides of the bowl. For an added Halloween touch, put small plastic spiders in ice cube trays and fill with water. Put in the freezer and add the spider ice cubes to the punch.

Top Chefs and Recipes from around the world...

Visit my blog-site WorldWideVideoRecipesandChefs.com for thetop Recipes and Chefs from around the world and let me know what you think about their creations and presentations. If you have a video of you or someone you know creating a masterpiece or whatever in the kitchen be sure to submit it on my site http for the world to view. I allow anything concerning recipes, chefs, restaurants, and industry services to be listed. Feel free to leave all of your contact and advertising info on the site and as always everything is FREE. I will see you on the site - As Always, Lets Create Chef D (ChefD723) Blog: worldwidevideorecipesandchefs.com Twitter twitter.com Facebook: www.facebook.com MySpace: www.myspace.com

Papdi (Papri) Chaat Recipe by Manjula

www.manjulaskitchen.com,Papdi (Papri) Chaat Recipe by Manjula Ingredients Papdi: 1 cup all purpose flour (maida or plain flour) 1/4 cup semolina flour (sooji) 2 tablespoons oil 1/2 teaspoon salt 1/3 cup + 2 tablespoon lukewarm water For garnish: Boiled potato sliced Boiled or can chickpeas Yogurt Salt Roasted cumin seed powder Red chili powder Hari cilantro chutney (check the recipe) Tamarind chutney (check the recipe)

Easy and Delicious Asparagus Facts and Recipes

Asparagus is a delicious vegetable, but in addition to being good tasting, asparagus is full of nutritional benefits that are good for you. Rich in folic acid, potassium, fiber and other vitamins, asparagus is a low calorie, fat-free food that is also low sodium and cholesterol free. With all of the bonuses that come with adding the vegetable to your recipes, there's no reason not to give asparagus a try.

When and how should you select and prepare fresh asparagus? Asparagus has a rather short growing season that goes from April to May. Although you can find asparagus year round, May is the month where you can find the best choice in produce markets. Make sure to look for stalks with closed, tight tips and bright green color from top to bottom of the stem. After bringing it home, store fresh asparagus in the refrigerator and use within 2 days. Preparation is simple. Holding the base of the stalk firmly, bend it and the end will break off at the tough part that isn't good eating. You can then either leave the asparagus stalks whole or cut into pieces or diagonally. To cook, heat to boiling in about half an inch of water in a large skillet. Reduce to medium and cook for about 5 minutes or until the vegetable is tender crisp. This is just the basic method of cooking asparagus. Canned asparagus is also easily prepared in a variety of casseroles and other family recipes. There are many very wonderful recipes to try using asparagus; here are a few. Enjoy!

Cheesy Asparagus Casserole

2 tbsp butter

1 tbsp flour

1 can cream of mushroom soup, undiluted

2 cups shredded Cheddar cheese

2 hard boiled eggs, sliced

2 - 15 oz cans asparagus spears, drained

½ cup soft breadcrumbs

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Add soup and cheese; cook until cheese melts and mixture is smooth, stirring constantly. Layer half each egg slices, asparagus spears, and cheese sauce in a lightly greased 10x6x2 inch baking dish; repeat layers. Sprinkle with breadcrumbs. Bake at 325 F for 30 minutes. Serves 8.

Asparagus with Lemon Sauce

1 ½ lbs fresh asparagus spears

1 egg, beaten

1/3 cup butter

2 tsp sugar

½ tsp cornstarch

¼ cup fresh lemon juice

2 tsp grated lemon rind

Snap off tough ends of asparagus. Cook, covered, in a small amount of boiling water until crisp but tender. Arrange in a serving dish. Combine egg, butter, sugar, and cornstarch in top of double boiler; bring water to a boil. Cook for 3 minutes or until thickened. Add lemon juice; cook, stirring constantly for 2 minutes or until slightly thickened. Pour over asparagus and sprinkle with lemon rind. Serves 4.

Holiday Pumpkin Bread "No Knead" Recipe

This is the easiest, most delicious bread recipe I have ever demonstrated. You will swear this bread came from a bakery! The pumpkin gives the loaf a wonderful color and very subtle pumpkin flavor and aroma. This is perfect for your holiday table! For more info check the recipe at: foodwishes.com. Enjoy!

Better Homes and Gardens New Cook Book, 1968 Edition

Better Homes and Gardens New Cook Book, 1968 Edition Review

I owned this years and years ago in the 80's, and I own a newer one now. But bought this one for my daughter, because she just moved out on her own, and this was a beloved cookbook in our home when she was 11 on, she remembers the recipes she loved to help me with. In her 20's now it is loved. It contains some great recipes the newer ones didn't. So speaking from experience you can not do wrong with this one.

Better Homes and Gardens New Cook Book, 1968 Edition Overview

Red and White Checked Cloth 5 Ring Binder. 20 Sections, 400 Pages.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: May 10, 2010 12:30:07

Make Your Own Dog Food Recipes - Cook For Your Dog

As the trend in food choices for humans nowadays is going back to what is natural and healthy, dog owners are also trying to make homemade dog food which can be a lot healthier than the commercial one. Indeed, you can make your own dog food recipes to give your pets a good nutrition and relaxation.

With gluten-containing commercial dog foods that can lead to kidney problems, many owners opt to cook for their dogs in the hope of giving them a healthier and safer diet. Aside from that, you can also be able to prepare for a larger meal especially if you have a bigger dog. On the other hand, if you need to control the weight of your dog, you can also control it if you make your own dog food recipes.

For some dogs that have special dietary needs, like those who have allergies or those dogs who are just picky when it comes to food, you can also suit their needs. You can even decorate their cookies or biscuits and make it more appealing. Another great benefit of course is that, you can save a lot of cash if you cook your dog's food instead of getting a commercial one. However, there are also important things that you have to keep in mind if you plan to make your own dog food recipes. Below are some of the few things to consider.

- Be informed.

One of the best tips to keep in mind is to be equipped with the knowledge on what can be harmful to your pets. Know the common foods that are harmful to dogs. Among the foods and ingredients that may harm your pets are onions, garlic, mushroom, grapes and raisins, cocoa products and chocolate, avocado, macadamia nuts, walnuts, as well as raw meat. Keep in mind too that cooked poultry bones can be dangerous to your pet as the small bones may splinter and can be harmful for your dog.

- Make sure that you are not adding common dog allergens into your ingredients or ingredients that may be harmful for your pet.

Indeed, some commercial dog food may even cause allergic reactions to some dogs but that doesn't mean homemade ones are all safe. You may want to check with your veterinarian first, as to what ingredients are safe for your dog's breed and for their specific dietary needs especially if they have been treated with any kind of disease such as dermatitis, which can be an indication of allergy.

- It takes time. Consider that if you make your own dog food recipes, it may take time, thus if you really love your pet that you want him to eat healthy, you can find time and include cooking for your dog a part of your schedule.

- Do check with the veterinarian if you want to switch your pet's diet from commercial dog food to homemade ones. This in indeed a major change for your pet and with homemade dog food recipes, you cannot be sure how much nutrients your dogs are getting, so make sure you have consulted with your vet on this decision.

Cooking Corned Beef Brisket Barbecue Recipe by the BBQ Pit Boys

Tender cook a traditional Corned Beef and Cabbage dinner on the old barbecue grill. Its light smoked 'low and slow" flavor is exceptional, and better yet, it's real easy to do as shown by the BBQ Pit Boys.

Blue Bottle Coffee w/ Dave Morin: VendrTV

This week Dan heads to The Blue Bottle Coffee Company Kiosk in the Hayes Valley neighborhood of San Francisco with Dave Morin of Facebook. While there they checked out all the garage based coffee cart had offer, including a delicious mocha for Dave and a macchiato for Dan. They also spoke with owner and founder James Freeman about the history of his Bay Area café. VendrTV is a weekly show on the Hungry Nation food network that showcases the best street food around the world. Host Daniel Delaney interviews the best street vendors about their recipes and tastes their delicious cooking. Hungry Nation - Real People. Real Food. Website: www.HungryNation.tv VendrTV www.Vendr.tv Facebook www.facebook.com VendrTV Twitter: www.twitter.com Hungry Nation Twitter: www.twitter.com

Beef Brisket Trimming by the BBQ Pit Boys

Some Barbecue joints remove some of the fat first before smoking for easier prepping and slicing before serving their customers. Buy yourself a whole beef brisket and then trim it up for a "low and slow" barbecue on your grill or smoker. It will save you some money, and it's easy to do, as demonstrated by one of the BBQ Pit Boys!

Tennessee Whiskey Burger Recipe by the BBQ Pit Boys

Adding some of that sour mash Tennessee sippin' whiskey that was aged in charcoal charred oak barrels to your fresh ground chuck makes for some real good eatin', as shown by the BBQ Pit Boys!

The Healthy Life Cook Book

The Healthy Life Cook Book Review

The Healthy Life Cook Book Overview

A comprehensive collection of recipes originally published for that "straiter" sect of food-reformers

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: May 03, 2010 04:15:08

Hummus - A Simple Hummus Recipe

Hummus is delicious and this hummus recipe is easy to make. Hummus can be spelled many ways, houmous, hommos, hummos or humus. But no matter how you spell hummus, it still refers to a middle eastern food that has grown common throughout the world. Chickpeas, or garbanzo beans, are the main ingredient in hummus. Add a bit of tahini, lemon juice, olive oil and salt and pepper, and youve got a quick hummus recipe. Hummus is a perfect dip for pita bread or crackers and makes a great spread on a sandwich. In this video, Rita shows you a simple and classic hummus recipe that tastes great and is easy to make.

Beef Satay Recipe - Thai-Style Grilled Beef Skewers

Make your own Thai-Style Grilled Beef Skewers! Visit foodwishes.com, to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Julia Child's Roasted Chicken - Roast Chicken Recipe

Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Food Recipes - What Do You Know About Polish Food Recipes?

I would like to write another culinary article (I'm really interested in this topic and I like writing about food, cooking and other aspects connected with this topic). I would like to write that I'm from Poland and I like our traditional food recipes. There many opinions about it. In this article I would like to write about food recipes, opinions about it and maybe I will give you some examples of traditional Polish meals. Read this article to the end and maybe you will find some interesting information in it.

In this part of the article I would like to give you some information about food recipes. It's difficult to find "pure" Polish meals. Many countries and cultures influenced our food (for example such countries as Germany, France, Italy, oriental countries etc). Typical Polish food is connected with Slavonic countries.

I want to provide you some information about history of Polish food recipes. Our food is considered as spicy, with a lot of meat and grits. Meals in these times used a lot of relishes such as pepper, nutmeg and other kinds of relishes. There were very popular kinds of food and ingredients many years ago such as honey, turnip and peas. People were drinking beer, honey and wine which was imported from Silesia and Hungary. Queen Bona Sforza had a big influence on Polish food recipes. She brought Italian cooks to Poland. Polish food recipes have changed a lot.

I think that these are the most important facts about Polish food recipes and their history. I would like to give you some examples of traditional Polish meals. First, there is the Easter cake (dame) which came to Poland from Belarus and Lithuania. The next typical Polish dish is red borsch (which came from Lithuania) and white borsch. Don't forget about gallimaufry. Many people think that it was invented by Poles, but this dish came to Poland also from Lithuania. Typical dishes that came from Poland are boiled vegetables with butter, Polish zander, and boiled potatoes and fore shank.

Now we can't talk about uniform Polish cooking, because there are different habits in different parts of Poland (it's called regional cooking). Regional Polish food recipes are becoming very popular in Europe. I hope they will be popular in the whole world soon.

That's all that I wanted to write about Polish cooking. I think that examples of traditional Polish food and information about its history were interesting. I hope that you have enjoyed reading this text. I'm going to write more culinary articles in the future.

Cookies & Biscuits (Cook's Essentials)

Cookies & Biscuits (Cook's Essentials) Review

Cookies & Biscuits (Cook's Essentials) Overview

Infinitely varied, and simple to make, home-made cookies are always a treat. This is a practical guide to over 30 biscuit recipes with confections to suit every occasion and taste and is illustrated throughout with photographs of every recipe, together with step-by-step instructions.

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Chef's Dream (205): Jacques Pépin: More Fast Food My Way

Minute Recipe: Anchovy Spread. Combining silky tuna, crunchy apples, herbaceous chives, and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the East, Jacques prepares exotic Lamb Burgers with Feta Cheese, cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a "gratin" of Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley.

Smoked Bacon Recipe by the BBQ Pit Boys

It's quick and easy to make delicious smoked bacon for your burgers, sandwiches, and beans to serve up at your next barbecue, as shown by the BBQ Pit Boys.

Meat and Potato Pie Recipe by the BBQ Pit Boys

This meat and potato pie is a classic rib-stick'n meal perfect any time of the year. It also goes by the name of Shepherds Pie (when using lamb as the meat) and Cottage Pie. Call it what you like but it's real easy to do, as shown by the BBQ Pit Boys.

Preparing Gourmet Dog Food Recipes For Your Dog

If you are a dog owner trying to make that big switch from commercial dog foods to healthy homemade gourmet dog food recipes, you can actually find a lot of recipes online or from your veterinarian.

Of course, you may have heard the term gourmet from classy restaurants but you can actually let your dog experience similar quality foods that also promote good health for your pets. With the many issues surfacing now about commercial dog foods having allergens and possible contamination, many dog owners opt for gourmet dog food recipes that they can prepare themselves.

If you are still starting to learn some gourmet dog food recipes, you can research on some mixes and ingredients that are best for your dog or visit your vet for suggestions. With the many ingredients and food available in the market these days, it is also important that you choose the right mix of ingredients that will provide your dog with the right nutrition.

Meat and poultry is one thing you can add to your gourmet dog food recipes. Beef and turkey are great for your dogs. Although liver can also be added in your recipe, set a limit on this one. Once a week would be enough for a liver recipe.

Eggs are also healthy ingredients for your gourmet recipe. Vegetables, potatoes and pasta can also make great recipes for your dogs. Raw bones are also great for your dog but you don't have to cook them though. Cooked bones especially those of poultry can produce splinters that can tear your dog's internal organs.

A mix of vegetables and meat are good for your dog but it is wise for any dog owner who wish to cook for their dog to remember the foods that you should not feed your dogs. Some of these foods are toxic to dogs and others may cause health problems and allergies.

Among these foods and fruits that you should avoid in preparing your gourmet dog food recipes are garlic, onions, pepper, chocolate and cocoa products, nutmeg, grapes and raisins, coffee and other caffeine-containing products, macadamia nuts, walnuts and tomatoes, which can be too acidic for your dog.

Other foods should also be limited as well. Too much salt in their diet can cause health problems and can even be fatal to other breeds. Too much liver may also cause problems with dogs, thus you have to limit this to one serving per week. Limit grains in your pet's diet as well.

With a dog food recipe book on hand, you can actually make healthy treats for your dogs such as gourmet dog biscuits, chicken casserole and other bone recipes, cookie recipes, peanut butter recipes - yes, dogs love peanut butter, and you can even have vegetarian recipes for your pets and many other special recipes you can make. In getting your ingredients, it is also helpful to go for organic and natural ingredients so you can really be sure you are getting something healthy for your dog.

Apples (Little Books for Cooks)

Apples (Little Books for Cooks) Review

Apples (Little Books for Cooks) Overview

Although small in size, the Little Books for Cooks series provides a cornucopia of information and classic recipes that both novice and experienced cooks will treasure. APPLES includes fifteen recipes for everything from brown-sugar baked apples and pork with applesauce to the very best apple pie. Included also is a handy reference chart that details the flavors and very best uses for America's favorite fruit. Four-color throughout.

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Traditional Jamaican Food Recipes

Jamaica is an island nation in the Caribbean. Located in the Greater Antilles chain, it is in fact the most populous English-speaking island in the region. The island is particularly known for its contributions to the fields of literature, music (including ska and reggae), as being the birthplace of the Rastafarian movement, and for its interesting and exciting cuisine.

Many Jamaican dishes make use of spices, and can even be quite fiery. Jamaican dishes are not only eaten in Jamaica itself, but also have been taken overseas, particularly to the United States, Canada and the United Kingdom by Jamaica emigrants - and as a result become known in those countries too.

The most famous of Jamaican dishes are probably jerk dishes. These are meat (or nowadays also fish or even tofu) that has been prepared by marinading in a mixture of hot spices (principally pimento and Scotch bell peppers) before cooking. Jerk dishes are often cooked over a charcoal barbecue grill, but when this is not possible they can be cooked in a normal kitchen oven. In Jamaica itself, the traditional meats for jerk are goat meat or pork, but overseas you may perhaps more commonly encounter jerk chicken.

There are many other Jamaican dishes that you may also want to try. These include saltfish and ackee (salted cod together with ackee which is a kind of fruit - but note, ackee must be properly prepared, as if not properly prepared it is poisonous), fried plantains, and curried goat. If you are looking for a taste of the exotic or enjoy spicy food, why not try Jamaican cuisine?

Enhancing the Flavor of Your Food With Mustard Recipes

We all have heard of mustard seeds, but we probably have not taken time to think of how they can be put into use. They can be used in our day to day recipes to enhance the flavor or to add garnish to the food we consume on a daily basis. The mustard seeds are easy to grow and take care of, and you can do so in your backyard. There are many mustard recipes that people have come up with and you could try your hands on a few of them and the outcome will just be amazing. Some of the recipes do not require heating or cooking, but some will need to undergo heating.

To mention just a few of such recipes, have a look at the following;
1 tablespoon of dry, crushed mustard seeds
1teaspoon of onion, finely chopped
1/2 cup of mayonnaise
1/4 cup of pure honey
1 tablespoon of parsley finely chopped.
A pinch of salt to taste
This is among the recipes that need no heating. The procedure is as simple as mixing all the ingredients together, preferably in a blender. The resultant mixture can be served with lettuce or any other light meal.

The second recipe makes two cups and also requires no heating either.
2 medium cups of dry and crushed mustard seeds
1 teaspoon of salt
1/2 teaspoon of turmeric powder
1 cup of brown sugar
A bottle of ginger ale or vinegar
For the instructions, pour all the ingredients in a blender, apart from the ginger ale. Bend until they are well mixed. As the blender continues to run, pour in the ale little by little. Keep adding the ale until you have acquired the desired paste. The resultant mixture should be poured into a clean tightly closed jar and stored away in the refrigerator. It is always best served chilled.

Here is a sample of a recipe that requires heating.
2 cups of yellow mustard
1/2 cup pure honey
1/2 cup vinegar
2 cups of wheat flour
½ cup of whiskey of your choice
2 eggs
1/2 cup of brown sugar
1 bottle of horseradish cream sauce

For the procedure, take the honey, sugar, eggs vinegar and flour and put them in a blender. Blend them together for a few minutes until you have a smooth paste. In the meantime, heat a sauce pan and transfer the contents. Cook on medium high heat, stirring constantly to prevent it from sticking to the pan and burning. As it continues heating it will thicken to a thick paste. As it begins to boil, add the mustard and the whiskey as you continue to stir. Leave it for 30 seconds and then remove it from the heat. Add the horseradish and stir thoroughly. Leave it to cool and put the mixture in a bottle. If refrigerated, the mixture can last for about 2 months.

Homemade Pasta Dough a la Uncle Bill

Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!

How to Make Creamy Mushroom Soup - Cream of Mushroom Soup Recipe

How to make a delicious Creamy Mushroom Soup! Visit foodwishes.com, to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Great Cooks and Their Recipes: From Taillevent to Escoffier (Pavilion great cooks)

Great Cooks and Their Recipes: From Taillevent to Escoffier (Pavilion great cooks) Review

Great Cooks and Their Recipes: From Taillevent to Escoffier (Pavilion great cooks) Overview

Fourteen of the most influential chefs since the 14th century are brought to life in this lavish overview of Western culinary history. Featuring 250 photographs, period paintings, and engravings, and more than 100 recipes in both original and modern versions.

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Indian Vegetarian: Kadhai Paneer by Manjula

manjulaskitchen.com Kadhai Paneer Recipe by Manjula Ingredients 1/2 lb paneer 1 red bell pepper 1 green bell pepper 3 tablespoon oil 3 medium tomatoes About 1/4 inch piece of ginger 1 green chili Pinch of asafetida (hing) 1 teaspoon cumin seed (jeera) 11/2 tablespoons coriander powder (dhania) 1/2 teaspoon turmeric (haldi) 1/2 teaspoon cayenne pepper 2 tablespoons chopped fenugreek leaves or dry fenugreek leaves also known-kastoori mathi 3/4 teaspoon salt, adjust to taste

World Class Cuisine: Great Adventures in European Regional Cooking (Food & drink)

World Class Cuisine: Great Adventures in European Regional Cooking (Food & drink) Review

World Class Cuisine: Great Adventures in European Regional Cooking (Food & drink) Overview

The companion volume to the Discovery cable television channel's cooking show of the same name introduces recipes and menus from chefs of the great inns and grand hotels of Portugal, Greece, England, Ireland, and Scotland, with scores of color photographs. IP.

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Homemade Health Dog Food Recipes

Dog lovers want only the best for their pets. And premium dog breeds has to follow special diets in order to maintain their muscular strength and form. The easiest solution for this would be homemade health dog food recipes. Yes, you can make good food for your dog from your own kitchen counter. Here's how you can do it:

1. Know the type of food best for your dog. Large dog breeds need protein more than anything else. This is going to be good for their bones and muscles. Dogs love tasty beef, pork, liver, and fish. Make sure you stock up with these meats. Simply sauté the meat and your dog will enjoy all the homemade health dog food recipes you prepared.

2. Get foods that are in season. Some foods are produced all year round. Others are seasonal. This is very true with vegetables. Dogs need the vitamins and minerals in vegetables to keep them healthy. Make sure you add enough of them every meal.

3. Don't add salt to the dog food. Dogs, and all other animals for that matter, don't need any more salt on their food. The more natural their food is, the better it will be for them. No need for any other seasonings either. Dog will surely love your choice of homemade health dog food recipes. All you really have to do is to cook it right.

There are a lot of homemade health dog food recipes [http://healthy-dog-food-recipes.blogspot.com/2007/09/good-homemade-dog-food-recipes.html] over the internet. Choose the one that would benefit the structure and frame of your dog. And your pet will remain in the pink of health all the time.

Southern Fried Chicken

Try this delicious recipe for authentic Southern Fried Chicken. It is so much better than anything you could get at a drive-thru and great to serve to a crown on summer evenings relaxing in the backyard. Also, try it for a great picnic meal when you head out to the 4th of July fireworks this summer... you be so glad you did.

Nuts: Pistachio, Pecan & Pinon (Cook West)

Nuts: Pistachio, Pecan & Pinon (Cook West) Review

The lowly nut is not only a terrific source of tasty nutrition, it is a surprisingly versatile ingredient in a number of palate pleasing, appetite satisfying, culinary dishes that would grace any table and add to any dining occasion. "Nuts: Pistachio, Pecan & Pinon" by professional food writer and former restaurant reviewer Gwin Grogan Grimes specifically focuses on three western nuts: the smooth pistachio, the woodsy pecan, and the mild but flavorful pinon. Fifty flavorful, easy-to-do, step-by-step recipes truly showcase what these three nuts can do. From a Bleu-Pistachio Cheese Spread; to a Toasted Pecan and Asparagus Pasta; to a Pinon-Garlic Spinach, "Nuts" offers a unique and welcome contribution to personal and community library gourmet cookbook collections! Also very highly recommended from Nio Nuevo Publishers are the other seven cookbooks comprising their 'Cook West' series: "Citrus Essentials; Elegant Olive; Chile Aphrodisia; Cilantro Secrets; Gorgeous Garlic; Absolutely Avocado; and !Mole!.

Nuts: Pistachio, Pecan & Pinon (Cook West) Overview

Finally a book for nut lovers!

Nuts: Pistachio, Pecan & Piñon celebrates the versatility of three favorite Western nuts in 50 recipes devoted to the smooth pistachio, the woodsy pecan and the mild but flavorful piñon. With main course recipes such as Penne Pasta with Toasted Piñon and Brown Butter Sauce or Pecan Crusted Chicken, as well as delightful desserts like Pistachio Macaroons, you can't help but go nutty over this new addition to the Cook West Series! 24 color photos.

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Napolitan ナポリタン (Tomato Ketchup Spaghetti)

Ingredients for Napolitan (serves 2) 150g Spaghetti (5.29 oz) 1500ml Water (6.34 us cup) 2 tsp Salt 1/2 Onion (120g/4.23 oz) 1 Garlic Clove 4 slices of Pork Loin Ham (100g/3.53 oz) 5 Button mushrooms 2 Bell Peppers 2 tbsp Olive Oil 3 tbsp Tomato Ketchup 3 tbsp Parmesan cheese (1 tbsp for topping) 1/2 tbsp Butter Parsley ＜材料＞ スパゲティ（1.4mm）：150g 水：1500ml、塩：小2 玉ねぎ：1／2個（120g） にんにく：1片ロースハム：4枚（100g） マッシュルーム：5個ピーマン：2個オリーブ油・・・大2 トマトケチャップ：大3 パルメザンチーズ・・・大3（調理中に使うのは大2） バター・・・大1／2 パセリ：適量

Beautiful Super Fitness Model goes Raw, Episode #369

www.therawfoodworld.com, Super Fitness model Koya Webb has started a raw food business. She can make ANYTHING your heart desires RAW!!!... Check Koya out!!!

Beef Brisket Barbecue Cooking Recipe by the BBQ Pit Boys

Forget the big old Smoker. Tender smoked Beef Brisket done "Low and Slow" is easy to do on your standard barbecue grill with these simple tips by the BBQ Pit Boys. Now get that Brisket on, kick back, and crank up that music by Blue House, and Orbo and the Longshots. Check 'em out! It don't get any better than that..!

Morcon

How to cook Morcon the panlasangpinoy way. Visit us at www.panlasangpinoy.com

The Recipes and Foods of Libya

Libya is Africa's fourth largest country (by land mass) though 90% of the country is desert. This is an ancient land, and the name 'Libya' is native Berber in origin and is known from Egyptian texts of over 4000 years ago.

Traditionally, the population of Libya have been nomadic herders and this is reflected in the country's cuisine. Indeed, though it borders the Mediterranean fish does not feature that highly in the Libyan diet and of the Mediterranean nations meat (especially lamb) features more in Libyan cookery than just about any other cuisine.

The Arabic influence is clear in the country's pastries, spice blends and salads which also share much in common with Libya's North African neighbours. There is a very vibrant cuisine which deserves to be much better known.

Here I present two classic Libyan dishes as exemplars of Libyan cookery.

Libyan Deep-fried Lamb

Ingredients:
6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g breadcrumbs
oil for deep frying

Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.

When the lamb is has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the breadcrumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).

Libyan Olive Salad

Ingredients:
200g black olives
200g green olives
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil

Method:
Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.

Chill the salad in the fridge and serve. This can be used as either an accompaniment or as one dish in the traditional North African selection of starters or mezzes.

I hope these recipes have piqued your interest in Libyan cuisine and that you are now ready to learn more about Libyan cookery.

Art and Cook: Love Food, Live Design, Dream Art

Art and Cook: Love Food, Live Design, Dream Art Review

This is a book to be devoured by the intellect while visually stimulating your hunger pallatte. After reading some of the negative reviews, I realize these authors are cooks not artists. To try to collide two disparate disciplines with such style and artistic whimsy is indeed a daunting task, but mastered deliciously by the graphic artists and chefs. Amazing collusion of effort. The only problem is, that the graphics and food combinations are so alluring, the book will never make it past the coffee table to the kitchen.

C. Ratfield

Art and Cook: Love Food, Live Design, Dream Art Overview

Have you ever seen a cookbook that mixes controversy into its recipes? Have you ever come across a book that combines gourmet dishes, artwork, and political and social commentary? Have you ever experienced a book beginning with the suggestive and unique packaging it comes in, that contains cutting-edge creative, and provocative contents that simultaneously stimulate, insatiate and exacerbate? Can a single book raise questions, stir emotions, and make you thirst for food and knowledge? "Art and Cook" may just be this generation's breakthrough book and it's aptly labled by its creators as being the leader of the "Revolutionary Movement."

"Art and Cook: Love Food, Live Design, and Dream Art" is not your ordinary cookbook. Nor is it your ordinary art book. In fact, it's hard to classify, as it consists fully of three integrated parts that overlap, merge and melt into each other. Our life's art, food and politics are intertwined in a fascinating approach taken by creative talent that until now has remained behind the scenes.

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THE PERFECT HOSTESS COOK BOOK

THE PERFECT HOSTESS COOK BOOK Review

THE PERFECT HOSTESS COOK BOOK Overview

Culinary Society Selection.Hardcover in dust jacket.Borzoi Edition

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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Review

I got this book out of the library but now am going to have to buy it.
Love, love love the recipes. Useful for every day cooking. I guess I like "comfort" foods a lot :)

Everyone has already said how great this cookbook is and the author was one of the first to develop recipes for celiacs so they could eat regular food again without missing out on baked goods.
Wheat and gluten are so present in purchased foods and hard to replace. This book helps make life better.

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Feature

• ISBN13: 9780805078084
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Overview

The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copies—now in paperback

In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.

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Barbie Fun to Cook Book

Barbie Fun to Cook Book Review

My first question is: "How does Barbie stay so skinny eating all this delicious food?" On the other hand, who cares...just pass me the brownies. Can I say, Barbie does look cute in an apron as well. Children love to learn how to cook. It is only when we get to be adults that we find out it is a bit of work. Not too much, but it does take more effort and your mom and dad are not there to pick up after you. I just hate that!!!!

So, what is Barbie cooking? You will find recipes for all her favorite foods. Simple step-by-step photographs show you how to make fruity freezies. They are great for the summer and you could make them now. This is a really fun cookbook even a "girl-at-heart woman" can enjoy. Remember making those chocolate cakes and eating them as fast as you made them in your "light bulb" based oven? Well, here you are using a real oven and kids sure have grown up!

I would advise adult supervision around the stove, but my mother let me start cooking at a very early age. I am sure she was nearby, but I was so intrigued with cooking...I just remember my poor dad scrubbing burnt pans...(Until I learned how to watch what I was doing and not leave things on the stove while I was outside playing. Hey, I was only 7) The recipes include: A Fruity Feast, Sunshine Breakfast, Mini Muffins, Sandwich Stacks, Aprinana Cake, Chocolate Cookies, Fuity Freezies, Lemon Cooler, Super Shakes, Rainbow Fruit Snack Sticks, Cute Cookies (and they are cute!), Birthday Cakes complete with butterflies (Martha would be proud of Barbie), Chocolate Dipped Fruit, Mini Pizzas, Burger Bites, Dippy Chicken (Thai Chicken with peanut dip), Perfect Pasta with tomato sauce, Stuffed Baked Potatoes, Nacho Nibbles, Super Sundaes, Brownies and Two Minute Treats (popcorn, banana sandwiches, salad, celery with fillings, apple boats with cheese sails).

Barbies appear on each recipe and tell you why you "just must" try their recipes. "Here are two ideas for a fabulously fruity brunchtime treat." says Barbie. She then gives pictures of all the ingredients with their names and then shows step-by-step phographs of a real kid helping her cook. This is totally a girly, girl cookbook.

~The Rebecca Review

Barbie Fun to Cook Book Overview

Treat your best friend to a beautiful Barbie birthday cake or a cool sundae! Help out at home and impress your family with Perfect Pasta or some Dippy Chicken! Not much time? Try a Two Minute Treat! Inside find recipes for all of Barbie's favorite foods. Simple step-by-step photographs show young chefs how it's done, and each delicious and nutritious recipe features a helpful tip from Barbie! With over 25 recipes and more than 200 photographs, this fun and yummy book introduces Barbie's recipes and why she likes to make them. Includes cooking-skills advice and kitchen safety tips.

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Kid's Birthday Party Recipes

You can treat the birthday party guests to fun-to-eat snacks! Many of these recipes can be adapted to match a party theme of your party. Providing individual cupcakes for each guest is a fun way to celebrate a kid's birthday party. The big cake can be complimented by little cupcakes that fit the theme of the birthday party.

Some favorite birthday party recipes are mice cupcakes, pizza rollups and banana boats for quick fun treats. These kid's birthday party ideas will delight any birthday child.

Mice Cupcakes

Ingredients:

1 pkg. Chocolate Cake mix

8 scoops vanilla ice cream

16 sandwich or mint cookies

Small candies-red hots

M&M's candies or skittles

1 pkg. shoestring licorice

Instructions:

1. Prepare cake mix according to package directions for cupcakes

2. Fill muffin cups 2/3 full

3. Bake until toothpick comes out clean

4. Cool completely and remove from pan

5. Top each cup cake with a scoop of ice cream

6. Decorate each cupcake to resemble a mouse

7. Use 2 oreo or mint cookies for the ears

8. Use the candies for eyes nose and mouth

8. Cut licorice and insert into the ice cream for the whiskers

9. Place cupcakes in the freezer for 1/2 hour before serving

Banana Boats is a cool summer idea for a Birthday Party Treat

Ingredients:

1 banana per child

Ice cream

Mini marshmallows

Chocolate chips

Whip cream

Instructions:

1. Slit each banana open lengthwise

2. Put ice cream, mini marshmallows and chocolate chips in the slit

3. Add whip cream to the top

4. Enjoy!

Pizza Roll

Ingredients:

2 tbsp. butter, melted

1/4 tsp. Italian seasoning

1/4 tsp. garlic powder

1 can (13.8 oz.) refrigerated pizza crust

1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese

2 tbsp. chopped onions (optional)

1 pkg. Pepperoni slices

1-1/2 cups marinara sauce

Instructions:

1. Preheat oven to 400°F.

2. Mix butter, Italian seasoning and garlic powder until well blended

3. Set mixture aside

4. Unroll dough onto un greased baking sheet

5. Press into 15x10-inch rectangle

6. Brush with half of the butter mixture

7. Sprinkle with cheese and onions

8. Top evenly with pepperoni

9. Starting at one of the short ends roll up dough to form a log

10. Pinch seams and ends together to seal

11. Position log lengthwise, seam-side down in center of baking sheet

12. Brush with remaining butter mixture

13. Bake 15 minutes or until lightly browned

14. Let stand 5 minutes

15. Cut crosswise into 12 slices

16. Serve with the marinara sauce

Yield: 12 servings

Add your favorite cut-up fresh vegetables to the cheese and onions. You can substitute olive oil for the melted butter.

The Ultimate Crab Cake Recipe

In my family both growing up and later as a mom raising my own children, food was center to our time together. Whether it was simply sitting together at the dinner table, or the time I spent cooking while the children watched closely wondering what I was preparing, while looking up from their homework, food mattered in our home. Lindsey was our second of three daughters and the most stubborn. This is the story of THE ULTIMATE CRAB CAKE which is the first food my daughter Lindsey ate as a toddler. Lindsey spit out her baby food refusing everything except her bottle. I slaved over the stove preparing homemade baby food, when that didn't work I bought every store bought brand and taste I could find. They all produced the same results, she refused to eat and held out for her bottle. This went on till 16 months of age when a trip to the pediatrician sent me away with instructions to take away her bottle and let her sit her in her high chair at dinner to eat or go hungry. As usual, she refused the baby food I put in front of her, making clear she would have no part in the meal. When suddenly out of frustration and to this day I am not sure if was her frustration or mine she waved her hand at our dinner. You guessed it! We were dining on crab cakes, and she wanted what we were eating. Her first meal was eaten with success which put a smile on her face and mine and is owed to this recipe which has been adapted from one of the T&C Maryland style crab cake recipes. Lindsey is now 27 years old and when she visits she still wants me to fix them for her.

CRAB CAKES

1 lb jumbo lump crab meat

2 large eggs beaten

3 Tbsp heavy cream

1/2 tsp Worcestershire Sauce

1 tsp Dijon Mustard

1 Tbsp Old Bay Seasoning

dash cayenne pepper

fresh ground pepper to taste

3 Tbs. minced scallions

1/4 cup minced onions

1/4 cup minced parsley

1/3 cup Hellman's mayonnaise

Few dashes pepper vinegar

1/2 to 1 cup bread crumbs

Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, pepper vinegar, Old Bay seasoning, cayenne and pepper to taste until mixture is well blended. Add the scallions, onions, parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo lumps. Using your hands, divide the crab meat into 8 shaping them gently into rounds. Chill covered in plastic wrap for 1 hour. Heat a few Tbsp butter and oil in heavy skillet sauté 3-4 minutes each side till golden brown. Keep warm in a 200 degree oven. Serve with Spicy tarter sauce.

SPICY TARTER SAUCE

2 Tbsp pepper vinegar

1 Tbsp Dijon Mustard

1/4 tsp sea salt

fresh ground pepper

Tabasco to taste

1 cup Hellman's mayonnaise

1/2 tsp Old Bay Seasoning

1 medium onion finely chopped

3 Tbsp. chopped dill relish

1/4 cup chopped parsley

Lemon juice to taste

Mix ingredients together, chill 1 hour, sauce will be thin.

Enjoy the recipe, these Crab Cakes are great served on a bed of lettuce with a dollop of spicy tarter sauce as a salad entrée. For a lunch time or easy dinner, crab cakes are great on toasted bun as a sandwich with lettuce and tomato. For a southern twist, garnish with a fried green tomato.

Vegetable Soup Diet * Raw Food Weight Loss * Homemade Vegetable Soup Recipes

Easy Vegan Recipes * Tomato Soup Recipes * Raw Food Recipes * Raw Food Diet * ❤ Cold Thai Summer Vegetable Stew ❤ * I ngredients * .....All quantities in this recipe are up to you! Use your intuition. ;-) — 1 Young Coconut (water) — Carrots, several to be juiced — Carrots, a few to be chopped — Peas, shelled — Cherry Tomatoes — Kale, with leaves torn off of stems — Collard Greens, with leaves torn off of stems — Red Chard, with leaves torn off of stems — Lettuce — Garlic Cloves — Optional Additions...only if you need them!: sea salt, olive oil, hot pepper, avocado, corn * P reparation * — 1) Open the young coconut—refer to this video if you need help: bit.ly —and pour its water intoyour Vita-Mix, or other high-powered blender of your choice. bit.ly or bit.ly — 2) Add chopped carrots, shelled peas & cherry tomatoes, followed by all the leafy greens: kale, collard greens, lettuce & red chard (make sure to tear the leaves off of the thick stems first!), and any of the optional additions you might need. — 3) Lightly blend in your Vita-Mix, but not too much...you'll want to leave it looking like a chunky stew...and then transfer to individual soup bowls. — 4) Run the carrots you designated for juicing through your Breville juicer, or whatever the best juicer is for you. bit.ly — 5) Serve soup with a pitcher of carrot juice offered on the side. The carrot juice allows people to thin out, sweeten and/or tone down a spicy soup, so as to suit their individual taste buds. — 6 ...

Gelatin Air Fresheners: Trailer Park Crafts With Jolene

Make Your Own Air Fresheners! With Gelatin! Up Next On Trailer Park Crafts With Jolene! Save Your Money And Budget Too! My super simple Air Fresheners are so easy to make, and it keeps you from having to pay eight dollars or more for oil refills! By using old baby food jars, you're also recyling too! OOOH! What is your favorite scent? What would you decorate yours with? Please Rate, Comment, Forward, Subscribe and Favorite! You can write me any time at my website, I love hearing from you! Love, Jolene Sugarbaker The Trailer Park Queen www.jolenestrailerpark.com http www.twitter.com www.blogtv.com www.break.com

Healthy Yummy Bran Muffins

An Individual Health Recipe to Enjoy

Too many people start their day with a muffin because it is easy to eat on the go.

Here is an alternative to store or street bought (and sugar loaded) muffins. Take a
Sunday night and prepare yourself for the week. Your body will thank you and you
will find yourself having an Energy Rich™ day versus and Energy Poor™ day.

For more information about enjoying an Energy Rich™ Lifestyle visit www.individual-
health.net [http://www.individual-health.net]

Healthy Bran Muffin Recipe
(Makes 16 muffins)

2 cups whole-wheat flour

1 1/2 cups raw bran

1 1/2 cups oat bran

1/2 cup canola oil

1/2 cup Sucanat

1/2 cup honey

3 eggs, slightly beaten

2 cups rice or soy milk

1 tbsp. baking powder

1 tsp. sea salt

1 cup carrot pulp (from juice machine)

2 medium apples, shredded

1 tsp. cinnamon

2 bananas, mashed

1 cup pecans or walnuts, chopped fine (optional)

1 cup raisins (optional)

Preheat oven to 375 degrees. Beat oil, Sucanat, honey, carrot pulp, mashed
bananas, shredded apples, eggs and milk together. Add the wheat and oat bran
and let sit 10 minutes. Pre-mix the dry ingredients and fold into the bran mixture
until just mixed (don't overmix). Add the pecans and raisins. Fill muffin tins with
mixture (don't overfill) and bake for 20 minutes.

To your energy and success, Heather

Parisian Home Cooking: Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris

Parisian Home Cooking: Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris Review

`Parisian Home Cooking' by chef / restaurateur / culinary journalist, Michael Roberts is an early entry into what is becoming a very crowded field of cookbooks on French cooking at home, whether in Paris, Provence, or one of the many other culinary rich regions of France. The principle competitors in this market are lead by Patricia Wells, who has at least three (3) titles in this French home cooking sweepstakes. Susan Hermann Loomis also has three, if you include her culinary memoir `On Rue Tatin'. Her latest `Cooking at Home On Rue Tatin' is an especially good entry into this field. There are even several classics in this genre by Madeline Kamman and Richard Olney, but I have not yet read or reviewed them, so I mention them with no opinion on their quality. One of the most recent entries is from TV Food Network Celeb, Ina Garten, `Barefoot in Paris', which has much merit, but as much of that quality is due to her travelogue content as it is to her culinary content. To my mind, the very best entry into this genre is Amanda Hesser's `The Cook and the Gardner', which has so much more to offer it is probably best considered in a class by itself, but it does overlap the subjects of these other titles.

Two prominent virtues of chef Robert's book are its low price and its simple recipes. The books by Wells, Loomis, and Garten also have simple recipes, which points out that all these books are really dealing with what has famously been classified as `cuisine provincial' and not `cuisine bourgeois' which is the subject of the great books by Julia Child, Elizabeth David, and Richard Olney' and certainly not `haute cuisine' which you will find in Wells' collaboration with Joel Robuchon. While most recipes are simple, Roberts has the virtue of having a few more recipes for money. Oddly, I don't see much greater depth in the description of the recipes based on the fact that Roberts is a trained chef and restaurateur.

All these books have some overlap in recipes, but not as much overlap as you may see in similar books on Italian cuisine. In fact, Roberts gives several very interesting recipes for `potted' dishes, which seem to be a species of rustic pate. About half of his soups are based on very common themes of beans, leeks, potatoes, mushrooms, cream, and onions, but some are quite new to me, such as the sauerkraut and Brussels sprout soup from Alsace (bordering on Germany).

The section on egg recipes is something of a surprise, as it completely eschews classic omelet recipes in favor of scrambled eggs. The only recipe with `omelet' in the name might be much more properly be called a frittata as it is done with six or more eggs, cooked on the stove top and finished in the oven, without folding. To make this turn even more interesting, the author says that French home cooks simply do not bother with the true omelet as taught to us by Elizabeth David, Julia Child, and a battalion of other notable culinary writers. Two things keep me from gigging the author on his opinion. One is David's dictum that an omelet is what you want to call it. The second is the fact that the author has lived, studied, and worked in Paris and I have not, at least not for several decades, so I take him at his word when he says the everyday at home egg dish in Paris is the scrambled egg, not the omelet. Even so, his description of the scrambled egg method, while very good, is not the very best I have seen. For that, look in `Simple to Spectacular' by Chef Jean-Georges Vongerichten and journalist Mark Bittman. As someone who has struggled with scrambling two eggs, I strongly recommend Roberts' suggestion that scrambling should be done with no fewer than six eggs. On the other hand, I find the techniques here for soft boiled and coddled eggs to be too good to miss.

Most of Roberts' salad recipes are pretty standard stuff except for his unusual suggestion on the use of verjus as a replacement for vinegar. What is so delicious about this notion is not that it is very new, but that it is so very old. Verjus is a common ingredient in most Medieval and Renaissance cookbooks and it probably went out of fashion when commercial vinegar production was well established.

As with any good French cookbook, the vegetable recipes always seem to be the most interesting, especially the gratins and tarts.

The seafood recipes are heavy with mussels, scallops, and salted cod with poaching, fennel, and pan-frying done in many different ways.

The poultry recipes also include the usual collection of excellent chicken recipes, heavy on the methods for treating older birds and roasters. I was especially happy to see three different chicken casseroles. Turkey, duck, and rabbit also get their usual quota of recipes.

In the chapter on red meats, there is the usual collection of veal, beef, lamb, and pork recipes, including a very nice take on preparing `minute steaks'. No treatment of our famous Philly cheese steak does as good a job of detailing the best way to coddle rather than to sautee the thin meat.

The chapter on desserts follows the lead of the egg chapter, in that the average Parisian will simply not bother trying to compete with the local Patissier. So, most of the desserts are quite simple, more assemblies than fully baked cake or pastry. The author does, however, go to the trouble of giving us a lemon tart recipe, including a shortbread-like crust very similar to the Chez Panisse sweet tart crust.

Speaking of Chez Panisse, I suspect Alice Waters and Jeremiah Tower would take issue with the author's bio that credits him with pioneering `California cuisine'.

A very nice, inexpensive book of simple and authentic Parisian recipes. Recommended.

Parisian Home Cooking: Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris Overview

In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.

This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.

Parisian Home Cooking: Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris Specifications

Picture for a moment a package of salmon steaks wrapped in plastic, labeled with a price sticker, and put out on display with the rest of the shrink-wrapped seafood in your neighborhood giant supermarket. Or for that matter, picture yourself racing through the supermarket, getting the food shopping over with as quickly and as sanely as possible. This is the opposite of Michael Roberts' Parisian Home Cooking, a cookbook as much about attitude as actual food.

Through artful recipes and engaging street photography, Roberts brings to life a culinary Paris found in private homes, a cuisine with a different sense of rhythm than anything American. Lunches are longer. Dinners are later. Shopping for the best ingredients imaginable is an interpersonal experience to be savored. "The charm of a French meal," Roberts writes, "is their insistence on quality ingredients and balanced flavor, in respecting those ingredients by not overcomplicating the cooking...."

To take this book to heart in an American city, Roberts suggests we "make marketing an adventure." To this end he finds himself making full use of ethnic markets and groceries, buying fish from Japanese markets, fresh poultry in Chinese markets, and so on. "The Indian grocery is where I buy chickpea flour for making socca, a Niçoise crepe.... Don't think that you need access to a French market or gourmet emporium to cook French food."

That said, prepare for the likes of Senegalese Salt Cod Fritters, Cream of Sorrel Soup, Escarole Salad with Mustard Vinaigrette, Green Beans and Morels, Scallops with Noodles and Basil, Turkey Cutlets with Sage and Lemon Butter, Braised Rabbit with Mustard and Calvados, Roasted Turnips with Sage, and Spiced Poached Peaches.

Roberts divides his book into the traditional courses of a French meal, starting with little things to nibble and encourage an appetite, and ending with dessert. Traveling the pages in between takes the casual visitor deep into the heart of Parisian markets, then back home to a small kitchen filled with the heart-healing aromas of a simple, divine meal, Parisian style. --Schuyler Ingle

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Mar 24, 2010 05:00:14

Venison Stew Barbecue Recipe by the BBQ Pit Boys

Nothing better than an Open-Fire Stew whether it's venison, beef, lamb, pork, rabbit, squirrel, or roadkill. The BBQ Pit Boys show how easy it is to do using some old-time techniques.

Party Cheese Puffs Recipe - Gougères Recipe

Warm cheese puffs make a very impressive party treat! Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!