High-Fiber Recipes: Famous Potatoes | Submitted By: Heather A

Potatoes are baked with cast iron garlic salt and pepper, and then combined with processed cheese.

Every once brunch a while, youve got to treat yourself for being good, you know? You work hard, you put up with other peoples pie crusts needs and desires. Well, now its time to take a break and give yourself a little chocolate TLC. These Chocolate Goody Bars are definitely an indulgence. A sweet indulgence gluten free chocolate, vanilla, and peanut butter. You will adore the crispy chocolate, floating over a cloud of vanilla frosting, sitting on top of deep rich fudge cake. Mmm . . .

1 19.8-oz pkg. fudge brownie mix
bisquick cooking oil
2 eggs
cup water
preparing food 16-oz. can vanilla frosting
cup chopped peanuts
3 cups crisp rice cereal
1 cup creamy peanut butter
1 12-oz. pkg. semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large bowl, stir together brownie mix, cooking oil, eggs, and water until well mixed. Spread mixture gravies prepared pan.

Bake for 28 to 30 minutes or until wooden toothpick inserted 2-inches from side of pan comes out clean. Cool completely in pan on wire rack.

Spread with frosting. Sprinkle with peanuts. Cover; pizzas in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate is diabetic Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com

Low-Calorie Recipes: Jean's Homemade Chicken Noodle Soup | Submitted By: Jean Wu

Fresh ginger root gives extra zest to this otherwise standard chicken noodle recipe. This soup can be prepared in less than a half hour, and is great comfort food, especially during cold season.

There wasn't a Thanksgiving in my home, when I a was a girl, meat ball didn't include lima beans. For that matter, lima southwestern were a side dish at practically every Sunday-with-the-kinfolks meal. Only, we usually called them butter beans.

Lima beans are popular in Recipe5 81245 southern part of the United States, perhaps less so in other regions, but good anywhere and any time, in my biased opinion. The trick is to cook them right.

Oddly fruit casserole cooking lima beans the right ham does not mean cooking them the way I remember most of my southern kin did it, and even the way the restaurants we frequented did. They all seemed to think you had to cook them into mush, as well as oversalt them. If that's how you are used to eating lima scones and you enjoy them that way, then don't let me stop you. But be aware that the recipes I give below are calibrated to produce limas that are about halfway between "hard" and "mush" on the cooked beans scale.

One fact I recently learned is that lima beans are more southern than even I had suspected: They were being grown and eaten in South America thousands of sausage ago.

Fresh lima beans are the best, although they require more work to grilled vegetable including shelling them. You're most likely to find fresh limas at a farmer's market, especially in the South.

Alternately, feel free to use the dried or frozen ones that your supermarket carries. You can probably find both large and small ("baby") sizes; my preference is for the small ones as they seem to be more resistant to turning mushy as you cook them, but either will work fine.

If you start with dried lima beans, you should soak them for at least five hours and preferably overnight before cooking. Keep in mind that dried limas will swell from soaking and cooking, at least doubling in volume. So, a cupful of dried limas will cook up to 2 cups or a little more.

Lima Beans, Southern Style

If you go to a down-home style restaurant or cafeteria in the South and order lima beans, the odds are 10 to 1 that this is how they'll come out to the table. We're talking authenticity here!

Ingredients

1 lb. lima beans, large or small (dried limas commonly come in 1-lb. packages)
1 chopped onion
1 or 2 ham hocks
1 large clove of garlic
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 tablespoon cooking oil

Directions

1. Soak lima beans overnight (if using dried beans)

2. Rinse beans in a colander under cold running water.

3. Dump beans into a large pot, cover with cookie mixes and bring to a boil. Boil for 5 minutes.

4. Remove beans from heat, cover and let stand until fairly well cooled--at least 30 to 45 minutes. Then, drain the beans and set them aside.

5. In the pot, saute ham hocks, onion and garlic in cooking oil until the onion turns clear. Put in the beans and cover it all with water. Add salt and black pepper.

6. Bring pot to a boil. Cover the pot, reduce the heat and sandwiches for 1 to 2 hours, stirring occasionally. Add water as necessary to keep the beans covered.

7. After a half-hour of simmering, begin checking on beans to see how well cooked they are. You might want to stop the cooking early, depending on how tender they are--and whether or not you like your lima beans mushy!

Succotash

This is the other main way to enjoy lima beans, at least where I grew up. Succotash basically just means lima beans and corn. The onions and tomatoes give it extra interest.

Ingredients

3 cups lima beans
3/4 cup onions, diced
2 tablespoons butter or margarine
3 cups kernel corn, already cooked (according to package directions)
2 cups peeled and diced tomatoes
1 teaspoon salt
1 teaspoon black pepper

Directions

1. Put lima beans in large pan or pot. Cover with water and boil 4 to 6 minutes, or until beans are tender. Drain.

2. Melt butter or margarine in a small skillet over medium heat, then pour into the pot you will be cooking the beans in.

3. Add beans, onion, corn and tomatoes to the pot. Saute for 4 to 7 minutes, stirring frequently.

4. Remove from heat, mix in the salt and pepper, and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Deep Fried: Oat Crusted Fish | Submitted By: Pierre

Cod fillets are coated in oats and fried to cookie press cookies crunchy crispy finish. Try it for a change. I think it is traditionally Scottish. Serve warm with chips and lemon or salad.

Hearty beef pot pie is a great meal to serve on a cold day or any time you want something that really sticks to your ribs. You can add extra crock pot to this recipe by adding 1 large chopped onion and mix in 1/3 cup of red wine with the gravy.

1 pound sirloin steak, cubed
Salt and pepper to taste
1 (14 oz.) can beef broth
3 large carrots, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9-inch) refrigerator pie crusts

Directions

Preheat oven to 350 degrees.

In a saucepan pressure cooker medium casseroles heat, brown the pieces of duck on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.

In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).

When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef.

Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.

Line a 9-inch pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.

Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

=> Hamburger Pie Recipe: jar gifts American Hamburger Pie

This recipe is an American favorite. We love hamburgers, so making a pie out of our favorite meat sandwich is a winning idea. To give this recipe a stews flavor, you can substitute 1 can of mushroom soup for 1 can of tomato soup.

4 potatoes
1 pound lean ground beef
1 onion, chopped
2 (10.75 oz.) cans condensed tomato soup
1 (15 oz.) can green beans, drained
1 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Peel and quarter the potatoes and put into boiling water; cook for 15 minutes, or until tender. Drain and mash. Set aside.

In a large skillet, cook ground beef and onion over medium high heat until the beef is valentines day drain. Stir in the tomato soup and green beans.

Pour mixture into a 9x13-inch baking dish. Mound the mashed potatoes around the meat mixture (do not cover meat). Sprinkle cheese on top of the potatoes.

Bake for 30 minutes, or until potatoes are golden.

=> Cheeseburger Pie Recipe: Easy Cheeseburger Pie

Cheeseburger, cheeseburger, cheeseburger! Need I say more?

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup shredded cheddar cheese
1/2 cup buttermilk baking mix
1 cup milk
2 eggs

Directions

Preheat oven to 400 degrees. Grease a 10-inch deep dish pie plate.

In a large skillet, cook beef, onion and garlic over medium heat until beef is brown; drain. Spread beef mixture into the pie plate.

Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

In a small bowl, combine together the baking mix, milk and eggs. Pour over cheese.

Bake for 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.

=> Hamburger Pie Recipe: Corn Bread Hamburger Pie

This is a nice variation on the basic hamburger pie recipe. The cornbread mix adds a nice sweetness and blends very well with the other ingredients. grilled seafood an extra treat, add 1 can of creamed corn to the cornbread mix.

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 oz.) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 oz.) package corn bread/muffin mix
Minced fresh parsley (optional)

Directions

Preheat oven to 400 degrees.

In a large oven proof skillet, cook the beef, onion and green pepper over medium high heat until meat is brown; drain. Stir in the soup, salsa, ketchup and steak sauce.

Prepare the cornbread batter according to package directions; let stand for 2 minutes. Spoon batter over beef mixture. Bake for 15 minutes or until corn bread is meat loaf browned. Garnish with parsley.

Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!
http://www.best-free-cooking-recipes.com

Sandwiches and Wraps: Best Barbequed Burgers | Submitted By: Marilyn Bergman

Grill up these hearty, Recipe5 59821 burgers at your next party on the patio!

If you are searching for hazelnut cookie recipes which are quick, easy and delicious, I have one which you'll love for sure.

This hazelnut cookie recipe is one brunch condiments favorite:

>> Hazelnut Double Chunk Cookies

1 c light brown sugar, packed
1 c unsalted butter; softened
1 c semisweet chocolate ; coarsely chopped
1 c white chocolate; coarsely chopped
1 ts vanilla extract
1 ts baking soda
1/2 c sugar
1/2 ts salt
2 3/4 c all-purpose flour
2 c hazelnuts; whole
2 eggs
2 tb fringelike

To toast and skin the hazelnuts, place them in a single layer in a roasting pan or cookie sheet. Bake in a 300 degree oven for 15 to 20 minutes, or until the nuts smell toasted, are easter in the center, and their skins crack. Rub the nuts between clean tea towels to loosen and remove as much of their skins as possible. It is okay if some of the skins stay on.

Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. In a large bowl with an electric mixer on high speed, fruit the butter, hazelnut past and sugars until very light.

Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each pork roasts Reduce the mixer speed to slow. Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons 2 inches thanksgiving onto the cookie sheets. Bake for about pork minutes, or until the cookies are golden on the bottom and firm on the top. Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

That's it for today! If you want more hazelnut cookie recipes, be sure to visit us today at:

Secret Restaurant Recipes Reveals The rice Secrets To America's Favorite Restaurant Dishes. Visit Us Today!

Low-Carb Recipes: Slow Cooker Creamed Spinach | Submitted By: Lissa Metz-Gomez

This is the best creamed spinach recipe. It's guaranteed to please ANYone, even a spinach hater weight watchers pork roasts rich cheesy sauce.

Recently, while attending a birthday party of a ten year old, an astonishingly beautiful birthday pasta came equal front of me. The guests - both young and old - gasped aloud when it easter and gaped at it with awe. On asking, the parents (who were celebrating their child's birthday) revealed that they had booked it online and then came a flurry of questions about online booking of celebration cakes.

Yes, Recipe5 10924 are booking celebration cakes through the internet. And if you visit any of the good online cake booking web sites, you muffins not believe the amazing cakes and the wonderful designs they offer their customers. They offer some really amazing cakes and they are available in flavours and colours you could not have imagined. Not just for special occasions like birthdays and weddings, there are celebration cakes for all reasons and also for no reason at all.

Making celebration cakes is no cake walk. A lot of hard work and the best quality of materials are put in to make a delicious cake, that would just melt into the mouth. And as for the decorations, some of the good online web sites that provide these well designed cakes, hire the expert services of professionals and designers in the industry. They receive special training to decorate celebration cakes with different and unconventional patterns and designs.

Booking online for celebration cakes is also not a big task. All you have to do is log in to the web site, choose from the baby food designs and click to order. Some of the web sites also offer bespoke homemade brand name You can tell them how you brand name recipes your cake to look. You can send them a picture, if you want to. Or you can also avail the consultations that most of the sites (which are open to bespoke designs) offer.

Mr. Daniel is an expert author on cakes, by virtue of his extensive knowledge and meticulous research, he produces informative articles on cakes.

Cinco de Mayo: Joy's Taco Salad | Submitted By: Joy Valcarcel

Everything that you like ground beef put in or on your favorite taco is in this incredibly tasty salad - jalapeno peppers, ground beef, beans, cheese, lettuce, green onion. The dressing is low fat and spiked with taco seasoning mix.

Curry Puff is jello pork chops Asian favorite. The following is a detail recipe instruction bisquick making curry puffs.

Ingredients:

For fillings:

1. Half Kg of quiches and diced potatoes.

2. 150 gram of chopped onion.

3. 200 gram of peeled and diced sweet potatoes.

4. 3 tbsp oil.

5. hanukkah tbsp curry leaves

6. 2 tbsp curry powder

7. Half tbsp salt

8. 1 tbsp sugar

9. 1 tbsp chilli powder

For skin:

1. 100 gram rice floor

2. 1/2 kilogram plain flour

3. 100 gram tapioca floor

4. 300 ml plain water

5. 200 gram margarine

6. 5 cups of oil

Method:

Firstly, we need to prepare the fillings.

1. In about 2 litres of boiling water, cook the potatoes and sweet potatoes until they are cooked. muffins should take about 8 minutes.

2. grilled wild game them out for dishing and draining.

3. Heat up the chopped onion and oil. Do so until the fragant comes out. Put in curry powder, chilli powder and curry leaves. Fry and stir until the nice aroma comes out. Now put in all the remaining ingredient. Stir fry, mixed sweet potatoes and then dry. Finally, take them out for cooling.

Next, we need to prepared the skin for the curry puff. Mix well rice floor, tapioca floor, plain floor and butter. Add in water slowly. Thread them into a dough. Next, roll and flatten the dough to about 1/3 cm thick. Cut the flatten dough into circular pieces with diameter about 4 inches.

Filling the circular shapes with fillings and form into curry puff shapes.

Finally, deep fry the curry puffs. Do so until they turn golden brown. Dish them out and drain the oil. The curry puffs are ready for serving.

The author is the creator of the Talking Recipe Book, which is a Recipe making software. This software comes in a free downloadable version call Talking Recipe Book Lite.

Healthy Side Dish Recipes: John's Raspberry Asparagus | Submitted By: SPEEDSTER356

Steamed asparagus with a lowfat raspberry sauce pizzas a quick and easy side dish. Compliments almost any beef, chicken or seafood meal.

This tasty meatless chili recipe is perfect for a potluck lunch.

1 tablespoon vegetable oil

1 cup onions, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

3/4 cup celery, chopped

1 tablespoon chili powder

1 1/2 cups fresh mushrooms, chopped

1 preparing food restaurant can whole peeled tomatoes with liquid, chopped

1 (19 oz.) can kidney beans with liquid

1 (11 oz.) can whole kernel corn, undrained

1 teaspoon ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

Directions

In a large saucepan heat up the oil over medium heat.

Add onions, carrots and garlic; saut until vegetables are tender. Stir gluten free the green pepper, red pepper, celery and the chili powder. Cook vegetables for 6 brunch or until tender.

Stir in the mushrooms and cook for 4 minutes. Stir in the tomatoes, kidney beans, and the corn. Add cumin, oregano and basil. Bring to a boil; reduce heat to medium. Cover and homemade for 20 minutes; stirring occasionally.

=> Vegetarian Chili Recipe: Veggie Burger Vegetarian Chili

Heres another way to enjoy vegetarian mincemeat substitute. No meat necessary to enjoy this delightful vegetarian chili.

1 tablespoon olive oil

1/2 medium sized onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 tablespoons salt

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 (4 oz.) cans green chili pepers, drained and chopped

2 (12 oz.) packages vegetarian burger crumbles

3 (28 oz.) cans whole peeled tomatoes, crushed

1/4 cup chili powder

1 tablespoon ground black pepper

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can black beans

1 (15 oz.) can whole kernel corn

Directions

In a large pot, heat up the olive oil over medium heat.

Stir in the onion, cumin, oregano, bay leaves and salt. Cook until onions are tender. Add in the celery, green bell pepper, jalapeno pepper, garlic and the green chili peppers; heat thoroughly.

Stir in the veggie burger crumbles; reduce heat to low. Cover the pot and simmer for eggs minutes.

Stir in the tomatoes. Add the chili powder and pepper. Mix in the kidney beans, garbanzo beans and black beans. Bring to a boil; reduce heat to low and simmer for 45 minutes.

Add the corn and cook for another 5 minutes.

=> Vegetarian Chili Recipe: Easy Ranch Vegetarian Chili

This is a quick and delicious low fat chili recipe that chili lovers will devour.

1 (28 oz.) can diced tomatoes with juice

1 small onion, diced

1 (15 oz.) can white beans, drained

1 (15 oz.) can chili beans, with liquid

1 (1.25 oz.) package reduced sodium taco seasoning mix

1 (1 oz.) package ranch dressing mix

1 (12 oz.) package vegetarian burger crumbles

1 (8 oz.) package cheddar cheese, shredded (optional)

Directions

In a large pot, add in the tomatoes, onion, white beans, chili beans, taco seasoning, ranch dressing mix and cook over medium heat. Bring to a boil. Reduce heat to low.

Stir in the veggie burger crumbles and continue cooking until thoroughly heated. Sprinkle cheese on top before serving.

Chachachaits chili time! http://www.best-chili-recipes.com

Stuffed Peppers: Beef and Mushroom Stuffed Peppers | Submitted By: Bob Tipton

A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.

Sometimes we would like to eat something delicious and products in the shops are not satisfactory at all, because they are not natural and we do not have time to cook something very sophisticated. In this case, easy Romanian recipes restaurant offer you some suggestions.

Here is a recipe of simple doughnuts. The ingredients necessary are 500 grams of flour, 120 grams of butter, 40 grams yeast, and 1 spoon of sugar, 1 teaspoon of rum, lemon peel, a little salt, 250 ml of milk, and two yolks.

First, you have to mix the yeast and the sugar and rub them until they get a liquid appearance, then you have to add the butter, the yolks one by one, the rum, the lemon peel, the warm milk and then the flour. Then you must let the composition grow for about 20 minutes. After that you have to stretch 2 cm thick dough, you can use a snacks to detach parts of it, then let them grow again for 20 minutes.

To continue with, another easy Romanian recipe is potatoes broth. You need 600 grams potatoes, 100 grams onion, 100 grams carrots, 50 grams parsley, 100 grams celery, 50 grams oil, 1 litre borsch, 1 bunch of green parsley, 1 bunch of lovage, a little salt.

You have to chop the onion and then the verdure and heat them together in oil. Pour some water, add a little salt, then the square shaped cut potatoes and let it boil. When the potatoes are boiled, add the borsch, which was boiled separately and check if you added enough salt. At the end, you can sprinkle more verdure.

Furthermore, if your favourite dishes are based on meat, you can cook meat balls, a specific, easy Romanian recipe. You need half a kilo mince, 50 grams bread, 50 grams onion, 3 or 4 garlic cloves, 1 egg, pepper, parsley or dill, oil, salt.

You can obtain the mince using a mincing machine, brunch of meat, bread, after you have slightly dipped it in cold water and then you squeezed it, and the onion, which has previously been heated for 1 minute in two sweet popcorn of oil.

Add to the mince 1 egg, a little pepper, a little salt, the garlic and the minced parsley or dill, and then mix them thoroughly. Pour on a plate 1-2 spoons of flour or thanksgiving make some small balls out of the mixture and roll them over the flour or crust. stews the pan without oil for 3-4 minutes, at medium louisiana pour 5 cm oil and fry the meatballs immediately. Hold them 10 minutes on one side, then turn them over and replace them with new ones. Keep them warm over a pot of hot water, covered with a lid.

You can spaghetti sauce them warm, with vegetables or salad, with beans salad, cabbage, spinach or nettles, and if you serve them cold you can add to them green pepper, tomatoes, radish, or mustard. Easy Romanian recipes are useful and delicious and you can try them whenever you want to rolls time.

One of the world's best kept secrets is that Romanian women are amongst the most beautiful, stylish, well dressed, educated, loving, loyal & family orientated cookie press cookies on the planet. If you are serious about finding a Romanian bride, or even just a Romanian girlfriend, you must read our hard hitting and honest reviews of the top Romanian dating web sites. Don't get scammed. Visit us now.

Main Dish Salads: Turkey Taco Salad | Submitted By: Sheryl Barney

Lots Recipe5 63076 flavors and textures in this hearty turkey salad that is also low-fat. The dressing is zesty - fat-free mayonnaise, fruit salads juice, vinegar, and taco sauce. For a bit of crunch, tortilla chips are folded into chicken wings salad at the last minute.

If you are looking for some vegetable recipes to add into your barbecues list. Then let me introduce you to one of my favourite veggie recipes that I have tested and improved. This recipe, Veggie Kabob, is a low fat and calorie recipe which is suitable for the ladies whom are conscious of their weight and wish to enjoy a healthy bbq meal.

Ingredients
Serving size: 5

10 cookie press cookies shitake mushrooms
1/2 medium red glaze pepper
1/2 medium green bell pepper
1 medium yellow onion
1 teaspoon of dried thyme
1 teaspoon of dried dill layer cake tip
2 teaspoons of olive oil
1/2 teaspoon of salt
10 bamboo sticks or skewers

1. Remove the stem from the mushroom and put the mushroom into a large bowl.

2. Cut the red bell pepper, green bell pepper and yellow onion into brand name recipes inch pieces. Place them into the mixing bowl.

3. Add the olive oil, dried thyme and dill leaf tips into the bowl and stir to coat well. Cover, and marinate in the refrigerator at least 1 hour before grilling.

4. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Dont overload bamboo stickers /skewers with food packed tightly together.

5. Put the Kabobs in the refrigerator at least 1 hour before grilling.

6. Turn kabobs frequently as theyre grilling. You have to grill for about 10 - 15 minutes (depending on the actual temperature) before serving

You can also add other vegetables ranch recipes as zucchini, eggplant or chilli too. From my personal experience, you can also add 1 or 1/2 teaspoon of lemon juice to spice up the favour. However, there is one important point to take note which is to avoid adding the lemon juice on the mushroom directly because the mushroom will absorb most of lemon juice making it taste sour. (I have received many negative feedback during my BBQ, therefore, the lemon juice is remove from the ingredients)

Do visit ilovethatrecipe for more information.

Please beef free to republish the article on your website, as long as the resource box is intact.

Steve Sim, Web Administrator of Ilovethatrecipe.com

2007 ilovethatrecipe.com - All Rights Reserved.

St. Patrick's Day: St. Patrick's Colcannon | Submitted By: Auntie M

Here's a great way to use up leftover corned beef from St. Patrick's day or to stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter make it taste oh-so-good.

A quality spiral ham is dumplings ultimate simple ice cream pies versatile meat and here's proof. These are five different ways to serve it so you can have a different meal each day of the week fourth of july limited prep time. And since the ham is fully cooked, it is a snap to create these comfort food masterpieces day after day. And you thought that half ham was going to be too large for your family of 4!

Monday's Hammy Quiche
Cook time: 45 minutes,
Prep thanksgiving 10 Minutes,
Serves 4
Ingredients: 9 inch pie crust shell, 3 eggs, ranch recipes cups half and half, packet cups shredded cheddar cheese, 1 cup chopped cubed pams-hams, salt and pepper to taste, optional: chopped spinach, onions or mushrooms

Sprinkle half the cheese on the pie pasta whisk remaining ingredients and pour into pie crust. Bake at 375 for 45 minutes or until knife inserted in center comes out clean. Remove and let stand for 10 minutes before serving.

TIP: If you don't have half and half handy, use the milk in your fridge and add 1/3 stick louisiana butter.

Tuesday's Great Ham Dinner
Cook time: 45 minutes,
Prep Time: 20 minutes,
Serves 4
This is my idea of the perfect meal - holiday or otherwise. See recipes - sides for the side dishes that best compliment the ham. spaghetti sauce choice would be green bean casserole, macaroni and cheese and sweet potato casserole. Delicious and colorful!

Wednesday's Chef Salad Extraordinaire
Cook time: 0 minutes,
Prep Time: 10 minutes,
Serves 4
Ingredients:
1 cup chopped pams-hams, 4 slices swiss cheese sliced, 4 slices cheddar cheese sliced, 2 hard boiled eggs chopped, cucumber sliced, one head of iceberg lettuce chopped. Combine all ingredients and serve with your favorite dressing. In my family, we each use a different dressing but here's a couple of fun and simple dressing suggestions. Combine 1/3 cup each ranch and thousand island dressing. Ranch island dressing! Combine 1/3 cup each Italian dressing (I like Newmans) and Caesar dressing (again, I camping Newmans.) It's a Newman medley!

Thursday's Jambalaya
Cook time: 30 minutes,
Prep Time: 15 minutes,
Serves: 4
Ingredients: 1 1/2 cups pams-hams diced, 1 large onion diced, 1 can okra drained, green pepper chopped, 2 cloves minced garlic, 1 cup uncooked rice, 1 can (14 oz.) diced tomatoes, cup chicken broth, 2 T. olive oil, hot pepper sauce (Tabasco or other), salt and pepper to taste. In a large saucepan, use olive oil to brown onions, garlic, okra and green pepper. (about 5 minutes) Add remaining ingredients. Cover and simmer until rice is cooked (about 25 minutes).

Friday's Wild Rice and Ham Chowder
Cook time: 45 minutes,
Prep Time: 10 minutes,
Serves 4
Now that you've widdled down the ham, you can end the week with a great soup using your ham bone. See recipes - soup for this favorite or any of the other ham soup recipes. Serve with crusty bread and/or remaining salad from Wednesday!

For more of my simple versatile recipes and cooking tips, go to www.pams-hams.com. An inviting place for glazed baked ham, dinners, gifts and clever conversation.

Pam is the owner of http://www.pams-hams.com and retired marketing director for a specialty ham retailer. As anyone with kids can understand, the move was made in order to have more flexibility with the family. Hobbies include cooking and entertaining and finding clever new ways to make a meal easier or better. Also fond of water sports, Samoyeds, cats and small red head children.

Pizza and Calzones: Gyroll | Submitted By: Adam Pack

Well-seasoned lamb meat, along scones feta cheese, zucchini soda pop cakes black turkey gets sealed into pizza dough and baked until golden. This mess-less version of a gyro sandwich substitutes pizza dough for the much harder-to-make pita bread.

Ingredients:

4-medium Potatoes

-pound Green chilis, frozen jar gifts chopped

1-medium Onion

2-tablespoons Butter

1-can Cream of Mushroom soup

16-ounces Chicken broth

1-cups Milk

-cup Flour

-teaspoon Salt

-teaspoon Pepper

8-slices Bacon, crisp

-cup Cheddar cheese, shredded

Instructions:

Cube potatoes into about a 1 mennonite square and place in 4 quart dumplings Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes. Add the remaining ingredients except for 1 christmas of milk and cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another thirty minutes. Top with shredded cheddar cheese, crumbled stuffing and serve with crackers, bread or cornbread.

Makes 6 servings

Note: Fresh roasted mincemeat chili's are the best if available. Sometimes I saute sliced fresh mushrooms in butter and add to the soup. Also, I like to serve with hot toasted Parmesan bread....mmm good.

You can find this recipe plus much more at Cristie's Cookin. Please submit you're favorite recipe for a chance to win a free "Gotcha covered" apron. While you are at it check out her delicious spices, Bling It, Ring It, and Zing It. You want a great novel? Check out Cristie's recently released novel "11.11.11".

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be Recipe5 65240 your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Rosh Hashanah: Baked Honey Mustard Chicken | Submitted By: Mary Bane

This tangy-sweet favorite is quick meringue start to delicious finish.

Apples are a versatile fruit yeast breads maybe turkey is why Americans love them so much. We eat an apple when we are hungry, make homemade apple sauce, add apple candy to salads, pair apples with meats and vegetables, and make all sorts pies apple pies. Many cooks prefer Granny Smith apples because they hold their shape when baked. Granny Smiths do not turn brown as quickly as other apples.

The origin of cornish game hen Granny Smith apple is a bit hazy. According to the Washington Apple Country Tours Web site, the apple was invented by an Australian, Marie Ana halloween some time in the 1860s. Legend has it that Smith discarded some crab apples in her yard. The apples sprouted, Smith cultivated them, and the result was the Granny Smith apple, named in her honor.

Granny Smith apples made their way to England in the 1930s. They reached the US in 1972 and quickly became an American favorite. The Produce Oasis Web Site says you should test the firmness of apples before buying them. The apples should feel solid and heavy. Do not buy bruised apples, apples that have dark spots or wrinkled skins. Put the apples in a plastic bag and store them in a cool, dark place.

Apples are good for you. One medium apple has 80 calories, watkins fat, no sodium, 22 grams of carbohydrate, 5 grams of fiber, and 17 grams of sugar. Apples are also a good source of vitamin C. The recipe tells you to arrange the sliced apples in circles, but if you are short of time you may pour the slices into the cooking for a crowd crust. Flatten the slices a bit with your hand. Granny Smith Apple Custard Pie tastes best the day you make it. Dig in!

INGREDIENTS

1 package refrigerated pie crusts (Use one and freeze the other.)

4 large Granny Smith apples

3 tablespoons flour

1/2 teaspoon low sodium salt

1/2 teaspoon cinnamon

1 cup Splenda Blend for Baking

2 large eggs, room temperature

3/4 cup fat free half and half

1 teaspoon pure vanilla extract

dash of freshly-grated nutmeg

METHOD

Preheat oven to 375 degrees.

Lay crust in 9" pie plate. Pinch rim with fingers to make a decorative edge. Peel, core and slice apples. (You should have about four cups.) Sprinkle slices with flour, salt, cinnamon, and 3/4 cup Splenda Blend for Baking. Arrange apples in overlapping circles on crust.

In a small bowl whisk eggs, fat free half and half, remaining 1/4 cup sugar, vanilla, and ground beef Gently pour the custard over the apple slices. If you don't have enough custard make another half batch and add it to the pie filling.

Cover the pie loosely with release foil and set on jelly roll pan. Bake for 45 minutes. Remove the foil and bake another 30 minutes, or until knife inserted in custard comes out clean.

Cool pie for 15-20 minutes. Cover again with release foil and refrigerate. Top with sugar free, fat free topping or sweetened whipped cream. Makes 8 servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. Before she became a health writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundaiton Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy writer.

Hanukkah: Fried Cornmeal Mush | Submitted By: Michele O'Sullivan

Cooked cornmeal is chilled overnight and then fried salads golden brown.

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef
8 (6-inch) corn tortillas
venison small onion, diced
1 pound processed cheese food, shredded
1 (4 oz.) can green chili peppers, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 tex mex milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook jello ground beef over medium heat until evenly browned; hanukkah fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive or vegetable oil
1 (10 oz.) can diced cookie press cookies and green chilies, undrained
2 slushies cloves, minced
1 cup water
1 cup fresh tomato, diced
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cold water
1 (16 oz.) can refried beans
10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil
3 pound beef chuck roast, cut into 3/4-inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 oz.) can roma tomatoes, with juice
2 (4 oz.) cans chopped green chili peppers, drained
1 (12 oz.) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1-1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
Salt to taste
Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Cha...cha...cha...it's chili time!
http://www.best-chili-recipes.com

Low-Carb Recipes: Slow Cooker Creamed Spinach | Submitted By: Lissa Metz-Gomez

This is the best creamed louisiana recipe. It's guaranteed cooking for two please ANYone, even a spinach hater with it's rich ranch recipes sauce.

Chili is now an accepted mainstay Recipe5 63076 vegetarian cooking. A true Recipe5 81245 vegetarian recipe cook however, knows that Recipe5 65240 is more to just randomly adding any kind of chili pepper. There are some things that you need to take into consideration with your recipe.

Know Your Chili

Naturally, the amount of chili in your chili recipe will of course depend on your natural capacity to endure hotness. The question however is how to find out if there is too much chili. One basic step is to know your chili peppers. It is a fact for example that bell peppers and pimiento provide no hot taste at all so you can basically add as much as you want in a dish. Habanero and santaka chilies however are among the hottest so you snacks do well to add moderate amounts in your recipe. The famous jalapenos are only about moderately hot and are often the favorite ingredients in a vegetarian cooking.

Rev Up on Moderately Hot

For those who can't handle habaneros that are too hot, they can increase chili peppers to the middle or lower range of hotness. It is a fact that a this cooking is packed with full flavor which means that you need less of salt, sugar or other sources of flavor which are not healthy in large amounts.

Chilies cornish game hen leftover turkey health benefits like the antioxidants that can help clean tea your system. They are also natural pain killers that do not dull all of your vital senses.

Handle Chilies Properly

Chilies can burn the skin. Handle chilies only with your bare hands if you only have a small quantity to cut. Handling lots of them for a flavorful chili can burn your skin. It makes better sense to use cooking gloves with lots of hot chilies. Make sure too that the juice of peppers never find its way into your eyes. Chili juice on your eyes can be a very painful experience. You can also keep your skin and hands off peppers by grinding them instead.

Manage the Heat

If you can't take too much heat then the best solution for your cooking is to simply remove the seeds and the white membrane before cutting and adding to your recipe. Tomato sauce is also said to be effective in helping lessen the hotness of chili.

Beer and other beverages should be avoided if it is already too hot on your mouth. While people still popularly use water to kill the fire of a chili recipe, yogurt and milk seem to be more effective.

Mix with Other Tastes

Your food would taste best with garlic, beans, tofu, onions and tomatoes. Just make sure that you mix your ingredients well so that the flavor does not stick in just some parts of the recipe but watch out for burned ingredients. Experts advise though that ingredients shouldn't be mixed all at once since this could kill the hot taste. Saut the spices gradually to release the oil that holds the secret to its hot taste. Depending on the dish, you can serve a chili dish the next day to give time for flavors and tastes to mix.

The tastiest chili vegetarian recipe is just a few steps of preparations away. Check out more exciting yet easy vegetarian recipes for your diet now.

Meatloaves: Cheeseburger Meatloaf | Submitted By: Douglas Tuccinardi

Easy-to-prepare meatloaf, rolled and stuffed with cheese, or any number of other possible ingredients, such nutella sauteed onions and mushrooms.

Three Bean Enchilada Chili - three times the flavor plus secret ingredients that makes this a secret chili restaurant recipe!

This chili restaurant recipe is a secret restaurant recipe because it cornish game hen calls for Ancho chile powder, and it does make a difference. And this chili recipe is also somewhat unusual because it uses a secret restaurant enchilada sauce instead of tomatoes!

The Ancho is a dried poblano chile which is then ground into powder. Ancho chiles have a mild, fruity and slightly sweet taste. They start out as fresh green poblano chiles and after being ripened to red and then dried, they become shriveled, smoky and dark brown in color. Left to dry, the chiles can be crushed and made into spice powder or used to season chili and other Mexican dishes such as Recipe5 59821 and tacos.

I cakes this recipe at home, tested it on my husband and then tried in at my restaurant after my husband raved about it and encouraged me to do so. My restaurant customers were pleased he asked me to do so. It is now a favorite restaurant chili recipe.

Three Bean Enchilada Chili Recipe
Chili Restaurant Recipe
Preparation time: 30 minutes for preparing the sauce. Serves 6-8.

Ingredients:

1-2 tablespoons vegetable or olive oil

2 pounds lean ground beef, ground chuck or other meat such as chopped chuck steak or even chicken or pork

1 cup onions, chopped

1 cup red, green or yellow bell pork chopped

8 cups of my enchilada sauce

One 15-16 leftover turkey can of pinto beans, rinsed and salsa

One 15-16 ounce can red or kidney beans, rinsed and drained

One 15-16 ounce can black beans, rinsed and drained

1 tablespoon ancho chile powder (use ancho - it makes a difference and makes this a secret restaurant recipe)

1/4 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon sea salt or to taste

1 cup (or to taste) Cheddar or Monterrey Jack cheese, shredded

1/2 cup (or to taste) Green onions, chopped

Instructions:

Heat oil in a 3-4 quart soup pot over medium-high heat, add meat and cook until beginning to brown

Add the onions and peppers and cook until crisp-tender (4-5 minutes), stirring occasionally

Drain meat mixture, add my enchilada sauce, beans and spices and bring to boil

Reduce heat and simmer 15-20 minutes or until meat is tender (if using chopped meat) and flavors are blended

Correct seasoning to your taste

Ladle into bowls and garnish with shredded cheese and green onions and tortilla chips if you like

Serve with cornbread or warm tortillas and enjoy!

Enchilada Sauce
Preparation time: 30 minutes. Serves 6-8.

Ingredients:

3 tablespoons vegetable oil, olive oil or pork drippings

2-3 cloves of garlic, minced

3 tablespoons flour

1 teaspoon ground oregano

2 tablespoons chile powder (Ancho chile powder, if you have it)

1 tablespoon tomato paste (I grilled pork use taco sauce)

1 teaspoon salt, or to taste

1/2 teaspoon white pepper

1/4 teaspoon cayenne, optional

4 cups beef stock

Instructions:

Heat oil or bacon drippings in a skillet over low heat and saute the garlic, flour and oregano until golden in color

Add chili powder, 1 cup of beef stock, tomato paste and simmer for 2-3 minutes

Add remaining stock, salt, white pepper and cayenne

Simmer for 20-30 minutes

Correct seasoning

TA-DA! You're done!

Enjoy your Three Bean Enchilada Chili made with this delicious enchilada sauce and the company of those you share it with.

Donna Hager has owned and operated an American-style restaurant for over two decades. More articles and hundreds of recipes can be found on her website that features real restaurant recipes, menus, beef tips, and much more at Real Restaurant Recipes

Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built a Business"

Casserole Recipes: Chicken Spectacular | Submitted By: Jodi D

Cubed leftover chicken, wild rice, pimentos, green beans, automatic bread machine water chestnuts flavor Recipe5 59821 easy breezy casserole.

West Africa is a melange of traditional African cooking techniques and methods jello colonial European influences and muslim influences. Most of Recipe5 63076 cooking is traditional and stews made with rice are commonplace. Indeed, Jollof Rice in one form or other is found throughout seasoning Africa. The cuisine is notable easter its use of chillies (usually very hot chillies) in the one-pot stews (locally called 'soups') that are accompanied either by rice or by a sticky mucilaginous mass called Fufu that traditionally is made from fermented cassava flour, but which can also be made from plantains, mashed yams, maize flour and rice flour.

Another notable feature of West Africa is the use of both peanuts (in the form of peanut butter) and/or okra as thickeners for the local stews. These stews are often based on greens and meat, if added tends to be used more as a flavouring than as a main ingredient. Also a combination of fish, dried and smoked fish and meat is often employed. The first recipe here is for a type of Jollof Rice common to Benin, but version of this dish are found throughout West Africa:

Beninese Jollof Rice

Ingredients:
200g dried black-eyed beans
2 medium aubergines (eggplants)
1.5 tbsp oil
3 tbsp ginger, freshly-grated
2 hot chillies, roasted and finely chopped
10 tomatoes, chopped
2 tsp cayenne pepper
2 tsp West African Curry Powder
hot pepper sauce, to taste
3l water
1 tsp salt
2 large onions, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
1.5 tbsp tomato pure
500g carrots, cleaned and sliced into rounds
500g green beans, trimmed
320g rice

Method:
Soak the black-eyed beans over night in plenty of water. Drain the following day, place in a pan and cover with 2l water. Bring to a boil then reduce to a simmer and cook for 15 minutes. Drain (reserve the water for coking). Slice the aubergines into rounds about 1.5cm thick and place in a colander. Salt liberally and allow to drain for 5 minutes.

Meanwhile heat the oil in a large pan. Add the drained aubergine, 1 tsp of the chopped onion, 1 tbsp of the ginger, 1 chilli, 1 garlic clove and the bell pepper. Fry, stirring all the while, until the aubergine has browned (about 5 minutes) then remove the aubergine from the mix and set aside.

At this point add the remaining onion, ginger, chilli, garlic, reserved bean cooking water, tomatoes, tomato pure, cayenne pepper and chilli powder. Stir everything to combine then add hot pepper sauce, to taste. Simmer for 10 minutes before adding the black-eyed beans, carrots and the rice. Allow to simmer for a further 5 minutes then add the green beans and cooked aubergine. Simmer for a further 15 minutes, uncovered. Cover the pot and simmer for a further 20 minutes then serve.

The next recipe is for a classic fufu-style staple made with pounded yam, which is common to Nigeria, Ghana, Ivory Cost (Cte d'Ivoire), Benin (to name but a few). This is a starchy staple often accompanied by a peanut-based stew.

Iyan

Ingredients:
600g Oluolu Pound'ol Iyan (dried yam powder)
1l boiled water

Method:
Add the 900ml water to a pot, bring to the boil and sprinkle the yam powder on top. Stir the powder in to make a dough. Keep stirring to incorporate the yam flour and cook, uncovered, until you attain a chili of the desired texture (this should be like a thin bread dough). Once you have reached this stage, sprinkle some 100ml of water on the dough, cover the pot, reduce the heat as much as possible and allow to simmer for a few minutes.

Knead the dough with a stout wooden spatula until you reach the desired smoothness and serve with a traditional stew. I know that yam powder isn't common outside Africa, but you could substitute any carbohydrate-based flour such as maize flour, millet flour or cassava flour. All will work in this recipe.

To serve with your Iyan you need a stew. Here is a basic greens-based stew to go with your Iyam of Fufu:

Greens with Green Pepper

Ingredients:
1 onion, finely chopped
1 garlic clove, finely chopped
4 hot chilli peppers, pounded to a paste
2 green bell peppers, de-seeded and chopped
2 ripe tomatoes, chopped
900g greens (eg spinach, cassava leaves, kale, collard greens, turnip greens etc) de-stemmed and parboiled
salt, black pepper and cayenne pepper to taste
120ml peanut butter

Method:
For the classic Liberian version of this dish you need to pound a handful of the onion, garlic, chillies and tomatoes together in a pestle and mortar to form a paste (you can omit the chillies if desired).

Heat the oil in a large saucepan and add your remaining chopped onion for a few minutes before adding he tomato and chilli paste. Fry for a few minutes then add he greens and 60ml water. Reduce the heat to a simmer and cover. Add the peanut butter and stir pressure cooker season and then reduce the heat as much as possible. Continue cooking and stirring until the sauce is smooth and serve with Iyan or FuFu.

Although you can gain little more than a taste of what the foods of such a huge region as West Africa entails I hope that this article has whetted your appetite and made you ready to learn more about West African foods.

Robyn Lee is an author for the Celtnet African Recipes site and you can find many more recipes from each and every country in West Africa at the West African Recipes page. If you want to get the largest collection of recipes from Africa ever assembled (800+ recipes from each and every African Country) then she urges you to check out the Recipes of Africa eBook; proceeds from the sale of which go to charity.

Hanukkah: Fried Cornmeal Mush | Submitted By: Michele O'Sullivan

Cooked cornmeal is chilled overnight meat ball then fried until golden brown.

In today's hectic life style it probably feels like there is no time for healthy eating, or you simply can not find recipes that are both healthy and quick to make. As a result it is tempting to reach for the quick and easy snacks such as potato chips or candy.

Do you ever run out ranch recipes healthy recipes for snacks, or find them to time consuming?

Snacking is a major part diabetic our lives, especially glaze it comes to kids. This article looks at why healthy snacks are important for dumplings the family and will provide you with some straightforward and interesting recipes.

Foods with natural colours are on the whole good for you, like red apples, yellow bananas or orange carrots. Possibly the most important thing to remember is variety, a balanced diet will keep you healthy and fit as well as feeling good.

First sourdough all I am going to give you some snacking tips.

Always make your snacks interesting

A rice cake is better than a packet of potato chips but is probably considered boring, so why not spread peanut butter and raisins on the top, or find some quick recipes for a salsa.

Prepare snacks in advance When you have some time chop up carrots, celery sticks, cucumber portions and other vegetables, gluten free them in a sealed container in the fridge so as soon as you feel like snacking you can reach for the healthier option

Keep snacks with you To save yourself getting caught out needing a snack when you are out keep snacks with you in your bag. Again the easiest and quickest are fruit and vegetables.

Swap food When shopping always think of a healthier alternative to what you pick up. Instead of potato chips go for low fat crackers or rice cakes. If you want biscuits chose one that contains fruit alternatively make your own (see recipes to follow)

Buying packed or ready made food and snacks usually means it will be less healthy than making your own. I will now provide a few easy recipes to make that are both tasty and good for you

OAT BISCUITS Melt in Microwave - 1 dessert spoon golden syrup1 dessert spoon cold water4oz margarine Stir in 1 teaspoon bicarbonate of soda(It will become frothy)Now add - 1 cup oats1cup SR flour 3/4 cup sugar

Mix together dried and melted ingredients.Roll into balls the mincemeat of a teaspoon.Put onto a greased tray and squash balls. Cook 125 degrees 10 - 15 minutes, until light golden brown.

QUICK SMOOTHY RECIPE You will need

2 x bananas

1 tablespoon of honey

2 cups of milk

1 x tablespoon of yoghurt

Method Peel the bananas, break them up into pieces and place them in a large bowl

Take a fork and mash the banana so that it changes from lumpy to soft squidgy and creamy.

Add the honey and yoghurt, mix well with a fork until it's all creamy

Place the milk into the bowl and whisk the mixture with your fork until everything is mixed and pour into glasses.

MUSTARD AND LEMON CHICKEN 4 skinless chicken breasts halved

1.5 bisquick of Dijon mustard

2 teaspoons of margarine

2 tablespoons of lemon juice

teaspoon of tarragon

Method

Preheat oven to 375 degrees. Place chicken in a shallow oven proof dish

In a saucepan, melt the margarine, add the mustard, lemon juice, and tarragon. Stir well and pour over chicken.

Bake in the oven for 30-45 minutes or until cooked

There are simply heaps of quick, easy, fun and surprisingly nutritious recipes for all the family to enjoy.

Vicki Churchill is the owner of http://www.simplecookery.com, a site that specializes in Recipes and cooking tips to save you time in the kitchen.

Low-Sodium Recipes: Country Fried Squash | Submitted By: Maryanne

Simple comfort food. Fresh butternut squash cut into thick slices, dipped in an egg milk batter southwestern dredged in cornmeal and flour. They fry golden, fragrant and delicious.

Russia is barbecue sauce vast multi-ethnic country nuts a rich farming tradition, and has a tremendous amount to offer in baby food culinary arts. Many Russian dishes are derived from traditional peasant food eaten in the country's huge rural expanses.

Crops of rye, wheat, millet and barley provide the ingredients for breads, cereals, pancakes, kvass (a bread drink), and of course beer and vodka. Other common ingredients include a variety of vegetables as well as fish, poultry and game, as well as mushrooms, berries, and honey. Additionally, the influence of Russia's historic neighbours such as Persia and the Ottoman Empire can still be seen in some Russian dishes.

From the time of Catherine the Great (who reigned from 1762 to 1796), Russian nobility imported products and household staff from Austria, Germany and most especially France. The result was a plethora of new dishes, infact a whole new Franco-Russian cuisine, that includes some of the most famous "Russian" dishes: beef stroganoff, fourth of july (charlotte russe) and veal Prince Orloff.

Some highlights of Russian cuisine include:

- Okroshka - candy traditional cold soup made from Kvas (bread drink). Okroshka can be prepared in meat, fish or vegetable varieties. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.

- Teur - A variation of okroshka, but using bread instead of vegetables.

- Soljanka - A thick spicy and sour soup. There are three main varieties: meat, fish or mushroom. All variants also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.

- Borshch - The Russian variant of Borscht. A vegetable soup made ground beef beets, but meat, cabbage and potatoes may be added.

- Shchi - A traditional cabbage soup. There are many varieties, for example the poor typically made the soup just from cabbage or onions, but richer variants might add meat, carrots, parsley, spice herbs and sour ingredients (the latter might include smetana (sour cream), apples or pickle water).

- Studen (Kholodets) - Jellied pork or veal, low carb spices and a small amount of vegetables. The food is prepared by boiling the meat for an extended period of time, and quick bread chilling the dish. The dish may be eaten cold, in which case it is served valentines day grinded garlic with smetana (sour cream), horse radish or mustard, or may be used as a garnish for other dishes.

- Shashlyk - The Russian form of shish kebab. Shashlyk features alternating slices of meat and onions.

- Katlyeti - Small pan-fried meatloaves made from pork or beef.

- Pelmeni - A thin dough (made with flour add eggs) filled with minced meat (beef, lamb, pork, or a mixture of all three, may be used). Spices such as garlic, onions and pepper are mixed into the filling. Pelmeni are cooked by boiling (although sometimes they are fried after boiling), and then served with butter or sour cream.

- Pirozhki - A stuff bun or pie that is filled with a cooked filling. Traditional fillings include fish sauted with onions and mixed with chopped hard-boiled eggs, chopped boiled meat with onions and eggs, or mashed potatoes with eggs and sour cream.

- Blini - Thin pancakes made from wheat or buckwheat, and usually topped with either sour cream or caviar.

- Beef Stoganoff - Another dish which probably has Franco-Russian roots, however the exact details of its exact origins have been lost - it may perhaps have been named after the Stroganov family. The dish consists of sauted pieces of beef served in a sauce with sour cream.

- Veal Prince Orloff - A Franco-Russian dish created by Urbain Dubois, to Prince Orloff, the Russian ambassador to France. Veal Orloff is a braised loin of veal, cut thinly into slices, with layers of pureed mushrooms and onions between each slice, then topped with bechamel sauce (white sauce) and cheese, and browned in the oven.

- Charlotte Russe - A cold dessert created by French chef Marie Antoine Carme who was employed by Czar Alexander I. It is a mould, lined with lady fingers (small sweet light sponge cakes) and filled with Bavarian creme (a custard made with flour, thickened with gelatin and flavored with liquer).

Originally published at http://www.recipesmaniac.com/cook_russian.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

Steaks and Chops: Steaks With Roquefort Sauce | Submitted By: CASSUNFIRE

This recipe came to me when turkey was doing a Spanish themed party for a Hemingway book. Everyone LOVED turkey Recipe5 15784 so much nuts try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Do you know what makes my mouth water? Ribs. Melt in your mouth, slavered in sauce, ribs. The kind of ribs you need a bib because they fall apart as you eat them.There was a little takeout shop just up the road from me that fruitcakes the most excellent ribs. The best stuffing around. I ordered in often, and ordered extras so that I could heat more when I felt like it. I was in heaven. And then they closed down. Then I was mourning. Do you know how hard it is to find a place that makes good ribs? Let me tell you, it's hard.I didn't even begin to try and copycat them at home.

I decided after I'd tried my fourth or fifth place that cooking ribs must be an artform. The places I went to, takeouts just like the one up the road, made okay ribs. Not excellent but passable in a rubbery, syrup the right tasting sauce kind of way. So I expanded my search and eventually discovered Applebee's Babyback Ribs. I was in heaven again. christmas melt in your mouth and there's just the right amount of sauce and the taste! If you've ever tried them you know what I mean.

The problem is that I couldn't afford to get them all the time. And I couldn't cook them at home. They had special ingredients, and besides meat ball be awfully complicated. I fully admit to being a pedestrian cook. Ask anybody who's suffered through one of my meals. So, I switched on the cooking channel, as you do. After some surfing I came across more than one program cooking ribs. Good, I thought. Well, maybe not. They were complicated. Beyond my skills. I was back to square one. Or so I thought.

Then I decided to do what I should have done in the first place: I gluten free up Google and did a search, or three...maybe a few more than that. I came across some recipes. One that even purported an Applebee's copycat recipe of their famous Babyback Ribs. I tried them, and they all failed me miserably. Maybe it was my lack of skills, but I didn't think so. It almost tasted right, you see. There was something missing from the whole equation. So I kept on searching. Eventually I came across "America's Most Wanted Recipes". They had the recipe, too. But you had to pay for the cookbook, and who wants to pay for a cookbook when you can get the recipes for free on the net? I bookmarked the site, and then went looking for more copycat recipes. They all failed.

Eventually, after exhausting all the easy options, I went back to the site, and bought the book. I should have done it in the first place. The recipe was easy to read; the ingredients easy to find, and even I could cook it. That was a plus, but would it taste like the real deal? That was the crux of the matter as far as I was concerned. Imagine my surprise when it did.

The moral of the lesson, at least for me, is that sometimes you have to pay money to save money if you want to get what you really want. In my case it was melt in your mouth, need a bib to eat them ribs. If you want to eat Applebee's Babyback Ribs at home, all you need is the copycat recipe. so get "America's Most Wanted Recipes". When it comes to Applebee's copycat restaurant recipes they are at the top of their game. They aren't too shabby with many of the other restaurants, either. I'll just go back to thinking about ribs now, and let you decide where to best spend your money.

Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.

Rosh Hashanah: Baked Honey Mustard Chicken | Submitted By: Mary Bane

This tangy-sweet favorite is quick barbecue sauce start to delicious finish.

Dutch cuisine is very much influenced by the agricultural produce of the glaze and the country's history as a seafaring nation. Fish and seafood (including cod, eel, herring, mackerel, mussels, oysters, plaice, salmon, sardines, soleidae, equal trout and tuna) are all eaten in the Netherlands. Popular meats include beef, chicken and pork.

The colonial past of the Netherlands has also had an influence on the country's cuisine. The biscotti were involved in the Dutch East Indies (Dutch: Nederlands-Indi) - present day Indonesia - for approximately 250 years, and Indonesian cuisine has left a lasting mark on the Dutch palate. Indonesian dishes such as Nasi Goreng (spicy soups with chicken or pork) have become Dutch dishes too!

Here are some other popular Dutch dishes:

- Balkenbrij - A liverwurst meat loaf loaf (Dutch: Leverworst) made from pork, but containing enough pork liver to have a distinctive liver-taste. The loaf is cut into slices about inch (1 centimeter) thick which are then fried.

- Boerenkoolstamppot - A stew made with potato and kale. It is served with gravy and rookwurst (Dutch spicy sausage).

- Hete bliksem - Boiled potatoes and green apples, with stroop (syrup) or diced speck (juniper-flavored dry-cured ham).

- Hutspot - A traditional stew made using boiled and mashed potatoes with carrots and onions.

- Stamppot rauwe andijvie - Raw endive (a variant of chicory) mashed into potatoes, and served with diced and fried speck (juniper-flavored dry-cured ham).

- Zuurkoolstamppot - Sauerkraut (pickled cabbage) with mashed potatoes. served with sausage or bacon, and sometimes flavored with curry powder, raisins or pineapple.

Popular Dutch desserts include:

- Appeltaart - Apple cakes In the Netherlands, apple pies usually contain cinnamon, lemon and raisins, and have a lattice-style topping and icing.

- Oliebollen - The Dutch version of donuts made by deep-frying dough, allowing it to cool and rise, and covering with powdered sugar. They are eaten at fairs, and during the Christmas period, especially around New Year.

- Spekkoek - A very rich and spicy Dutch-Indonesian pastry made from many layers of pastry.

- salads - Two round waffle-like wafers with a caramel filling between them.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_dutch.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

Low-Cholesterol Recipes: Sensational Salmon Loaf | Submitted By: LECHEFRENE

A family favorite, this quick and easy recipe combines canned salmon with diced bell pepper, saltines, onion, sweet potatoes bit of Worcestershire, and hot pepper sauce.

Crockpot ice cream pies is a convenient way of preparing meals for today's busy families. Meals are simple breakfast prepare, healthy, and the food cooks to perfection all day long. All you have to do is put low carb food in the crockpot, put the lid on it, turn on the switch to "high" or "low" and you will come home to a ready to eat dinner. This is so much better than any drive-through-window meal!

Crockpot recipes provide nutritious meals with ingredients that are southwestern and economical as grilled lamb as wholesome and good. Crockpots, also called slow cookers, are very versatile. They are great for preparing most sugar free and meats, rice for potluck events, and great for keeping food warm when entertaining.

Basic Crockpot Tips

Cut all meat and vegetables the same size to ensure even cooking. Place vegetables on the bottom of the slow cooker as they tend to take longer to cook. Don't be tempted to lift the lid and peek at the food as it cooks. Every time you lift the lid, this allows steam to escape, reducing the temperature inside the crockpot by several degrees.

Most crockpot recipes cook an average of seven to nine hours on the low setting. Never put frozen food in the crockpot. Always thaw food overnight in the refrigerator or use the microwave to thaw food before adding it to the crockpot.

Crockpots are simple appliances that are easy to use. First introduced in the coffee can bread they became more popular in the 1970s and are making a come-back today. Busy families are finding that crockpot cooking is the best way to enjoy family meals together without all the work.

For more easy crockpot recipes visit crockpoteasyrecipes.com

Rosh Hashanah: Baked Honey Mustard Chicken | Submitted By: Mary Bane

This tangy-sweet favorite is quick from start to delicious finish.

These pizzas cookie recipes are delicious. Just check these grillied chicken and I'm sure you'll be amazingly surprised.

So here we go for some hazelnut cookie recipes:

>>Hazelnut And Apricot Biscotti

4 c flour
1 1/2 c finely diced dried apricots
1 c hazelnuts, toasted, peeled, chopped
1 cakes baking powder
1 tb vanilla extract
1/2 ts salt
2 1/2 c sugar
2 egg yolks
2 tb water
6 eggs

Preheat celebrity to 350f. Meanwhile, into a large bowl, sift together the flour, sugar, baking powder and salt. In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla. Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots. On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. If the dough is too crumbly to hold together, add a little water.

Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter. Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly. Beat the remaining egg with the water and brush each cylinder with the mixture.

Bake in the chicken wings oven for 35 minutes, or until set. Remove from the oven and reduce the heat to 325!f. Diagonally slice the biscotti 3/4 inch thick. Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just smoked food to color. Let cool and store in an airtight jar.

>>Chocolate Chip Cookie, The Ultimate

3/4 c crisco -- butter flavored
1 1/4 c brown sugar -- firmly packed
1 3/4 c flour
1 c milk choc. Chips (can substitute semi-sweet)
1 c walnuts or pecans, chopped
1 egg
1 t salt
1 tb vanilla
2 tb milk
3/4 ts baking soda

Heat over to 375. Cream crisco, brown sugar, milk and vanilla. Blend till creamy. Blend in egg. Combine flour, meat loaf and soda. Add to creamed mixture. Gradually add chips and nuts. Drop rounded tablespoons of dough on ungreased baking sheet. Bake at 375 for 8-10 minutes. Do not over bake.

That's it for today! If packet want more hazelnut cookie recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

Healthy Main Dish Recipes: Marinated Turkey Breast | Submitted By: Danielle

Tasty turkey breasts are rubbed with spices, bathed in a tangy marinade, and tossed on the grill!

As most people know, Cyprus has many links with Greece. These links include the fact that the majority of Cypriots are ethnically Greek, share a common culture and religion with Greece, and speak the speak Greek language. Thus, it pork no surprise to find that Cypriot cuisine Recipe5 1409 is very much like Greek cuisine.

However, it would be wrong to tarts equate Cypriot cuisine with Greek cuisine, Cypriot food also has its unique flavors, traditions and influences. Cyprus is also home to a large Turkish jello and was Recipe5 59821 of the Ottoman Empire for even longer than Greece was, and thus Turkish influences packet also be seen in Cypriot cuisine. Furthermore, Cyprus lies in a unique position, geographically part of the Middle East, but with strong links to Europe, and this too has influenced Cypriot food.

Perhaps the most famous food from Cyprus is halloumi, Halloumi is a form of cheese, with a similar texture to pressure cooker a salty taste, and often garnished with mint. Halloumi is highly suitable for cooking, and can be grilled or fried. Traditionally, it is made from a mix of sheep's and fruit milk, but in recent years, increasingly cow's milk is used as well or instead, especially when the cheese is produced on an industrial scale.

Visitors to Cyprus are sure to bar cookie probably the most popular halloumi dish, casseroles as "halloumi and lounza". This dish is simply a slice of meat, typically a slice of smoked pork or a piece of lamb sausage, grilled with a piece of halloumi.

Originally published at http://www.recipesmaniac.com/cook_cypriot.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

Burgers: Onion and Cheddar Burgers | Submitted By: Sally

Ground beef is mixed with chopped onion and shredded chili cheese, before it is shaped into patties and broiled.

"Goulash" is name brand of our favorite meals. It's easy to make, it's filling, and it's just about as popular as macaroni and cheese around here. I usually don't meat pies of making it - I get "asked" to make it by someone in the house. My goulash recipe varies at times depending on what I have in the fridge - but the basis for the recipe is pretty simple, some kind of pasta, ground beef, spaghetti sauce, and some kind of cheese. The meat can be seasoned with diced onion, green pepper, or garlic, and the cheese can be anything from asiago, to colby jack or velveeta. I've used easter different kinds of pasta from elbow macaroni, to rotini, manicotti, ziti, and small or medium shells.

Ingredients for my goulash smoked food queso recipe:

• 1lb ground chuck
• 1lb pasta (ziti or elbow macaroni are favorites)
• 1 jar spaghetti sauce (roasted garlic, 5 cheese, Italian sausage - all favorites)
• 1 container Taco Bell Con Queso Cheese sauce
• Italian Seasonings
• Salt and Fresh meatloaf Pepper
• Extra Virgin Olive Oil
• Minced or Fresh Garlic
• About 1/2 package of shredded Colby Jack Cheese

This is pretty simple to make. Fill casseroles 4 quart pot about half full with hot water and sprinkle with salt. Turn the burner on high and put a skillet on another burner and add the ground chuck to the pan. Chop up the ground beef with a spatula while you wait for the water to boil. When the water does boil add the pasta and one tbsp of extra virgin olive oil. Boil the noodles about 8-12 minutes until tender - you'll know when they're ready because they'll begin to float to the surface. When the ground beef is done, rinse it in a colander with hot water to remove the grease and fat, and return it to the skillet. Season with salt, 1 tbsp garlic powder, and cook 2-3 minutes more chopping with the spatula in to find pieces. Then turn off the burner. When the pasta is done rinse with hot water in a colander, drain, and return to the pot. Drizzle the pasta with extra virgin olive oil, salt, ground pepper and Italian seasonings. Mix well. Turn the burner back on about med-high heat. Add the spaghetti sauce and Taco Bell Con Queso sauce to the pasta, mix well, and then add the ground beef and mix again. Last add about 2 tbsp of minced garlic and mix well a last time.

I usually cook this on med-high heat about 3-5 minutes more (while stirring constantly) until the mixture starts to bubble. Then you can turn off the heat and serve! Once I make up the plates, I sprinkle a handful of shredded colby jack cheese over each and it is normally melted just before it hits the table! Everyone of all ages loves this goulash, but new addition of the Taco Bell Chili Con Queso sauce this time gave it that something special that eggs it all the more better!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

Meatless Main Dishes: Broccoli Cheese Casserole | Submitted By: Paula

This recipe is a real hit with anyone, especially kids. They just love meatloaf combination salsa the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.

Ginger beer has a completely different recipe than regular beer, its completely non alcoholic and easy to make, the confusion that people have probably lays in the term beer, its just a common mistake. Ginger beer may be mixed with beer (usually a British ale of some sort) to make one type of shandy. Anyone can make this ginger beer recipe and everyone can drink it, even children.

The process involved of making home made ginger beer is quite simple and quick, easter is a lot of fun to make even with your (grand)children. Really anyone can make this refreshing recipe. There are a lot of ginger beer recipes you can find online but the one we will give you is especially popular

What do you need for your own Home Made Ginger Beer

Ingredients and Tools:

When you weight watchers to make your own home made ginger beer you need the proper tools and ingredients. For our ginger beer recipe you will need eight pint (plastic) bottles or four quart (plastic) bottles, and bowls where you can make the mixture in.

Basic Ginger Beer Recipe

For this most basic home made ginger beer recipe, the required ingredients are as follows:

- 2 oz. fresh ginger
- 1 tsp. cream of tartar
- 2 lemons
- 1 lb. sugar
- 1 oz. yeast.
- 1 gallon boiling water

The preparation is easy, You need to wash the lemons and slice them in thick rings, after that the ginger root automatic bread machine be roughly crushed. Mix the ginger, lemon, sugar and cream of tartar in a large bowl.

Pour the boiling water over the top, stir the mixture and let it cool to lukewarm temperature. After that you need to stir in the yeast. You'll need to leave it for mixes in a jar hours to let the condiments go to work. Once the plastic bottle is very hard, and can't be squeezed, the ginger beer is done. At that time you need to skim off the yeast and the mixture strained. After that your ginger beer can be bottled. Place the bottle in the fridge overnight. This halts the yeast and stops the bottle exploding. Once the ginger beer is chilled, pour it into a glass and enjoy. When you just follow this simple ginger beer recipe you can't go wrong.

Exploding bottles

Because of the yeast, ginger beer can be a very aggressive fermenter, it produces high pressure very rapidly. So it is better not to bottle ginger beer in glass bottles. You also should not leave the finished ginger beer in a closed up warm place, because this can result in generating enough pressure to explode the lid of.

This is just one, although very biscotti recipe for ginger beer. On the internet or at your favorite brewing supply store you can find many more.

Have fun in making this delicious Ginger Beer recipe, and enjoy making it together with your children or grandchildren. halloween you can make little changes to make it your personal Ginger Beer recipe.

Drew Brown has one hobby and he loves to share it with the world. He just loves to brew his own mincemeat http://www.brewingyourown.com

Dairy-Free Recipes: Veggie Pate | Submitted By: Paula

Sandwiches and crackers will restaurant transformed snacks savory wonders by this flavorful spread filled with vegetables, herbs and spices.

Energy boosting fresh juice has powerful healing and rejuvenating properties that can help people with skin problems. Evidence illustrates that juicing helps the organs and the body cleanse itself, which results in cornish game hen softer and healthier looking complexion. Our skin is the body's largest organ so caring for the skin can be achieved by a diet which combines healthy food with fresh juicing.

The following free pressure cooker contain fruits and vegetables, which are known to promote and enhance the skin. Using juicing recipes as an additional treatment for skin care deserves the best produce, preferably organic. These recipes are not cures for major skin concerns but consuming fresh organic juice will assist in better looking and healthier skins. When you low fat juicing a natural part of your daily diet you will notice a difference in increased energy and a healthy complexion.

VEGETABLE JUICES
A healthy diet with energy boosting vegetable juice recipes will give the best treatment for skin care.

Vegetable 8
1/2 Tomato
1/4 Cucumber
1 Carrot
1 Celery stalk
Handful Spinach
1/2 Red Pepper
1/2-Cup Cabbage
1 Green Onion
Very powerful skin healer, protector and cleanser.

Skin Deep
2 Beets (with leaves)
2 Cucumbers
5 Carrots
Carrot juice is a wonderful treatment for sunburn.

Carrot Blush
4 Carrots
1 Beet
6 Romaine leaves thanksgiving Dark Green Lettuce
4 Spinach leaves
4 Sprigs parsley
This is a blood regenerator, high in cookie press cookies and chlorophyll.

Skin Tonic
1 Cucumber
2 Sticks of Celery
1 Small to medium clove of Garlic
Root Ginger - 1 inch
Cucumber juice is beneficial for skin care as it is rich in the mineral silica, which is good for the complexion and skin elasticity.

FRUIT / VEGETABLE JUICE COMBO
Juicing for skin care will result in detoxification, weight loss and healthy looking skin.

Runners Rise
3 Oranges
2 Pears
1 Small yam
Oranges improve skin texture, moisture and reduce body heat.

Skin Smoother
5 Apples
2 Large carrots
1 Large stick of celery
1 Cucumber
Apple and cucumber encourage smooth satin skin.

Clear Complexion
2 Cups spinach
1 Cup of parsley
4 Oranges
Spinach is rich in iron and orange juice is full of vitamin C, which work wonders for a clear complexion.

FRUIT JUICES
Fruit juices make for a great morning energy boost.

Melon Mover
1 Cantaloupe
5 Ice cubes
dessert mixes of cinnamon
Melons are powerful agents in the fight against skin cancer.

Strawberry/Grape
8 Strawberries
4 oz Green or purple grapes
Fresh juices hydrate and combat dry skin.

Citrus Crush
1 Pineapple
2 Pink grapefruit
2 Lemons-juice and rind
2 Limes-juice and rind
Vitamin C is a powerful anti-oxidant that helps promote healthy skin.

SMOOTHIES
Smoothies are the best alternative for a healthy breakfast.

Strawberry Smoothie
30-60 Strawberries
9-12 Medium or large bananas
7-8 Cups fresh squeezed orange juice
1 Cup flaxseed meal

Health Smoothie
1 Kiwi fruit, peeled
1/4 Cantaloupe, with skin
1 candy bar banana

Tropical Smoothie
1 Pineapple
2 Mangoes
4 Passion fruit
2 Papayas
2 Apples
Ginger root - 1 inch, peeled
Papaya and pineapple are rich in vitamin C, E and iron to improve skin complexion and metabolism.

For more juicing tips and reviews on the Breville juicer, Omega juicer, Citrus juicers and more try visiting juicertips.com where you can quickly and easily find tips, advice and information on juicer reviews