Entertaining Appetizer, Baby Artichokes Gratinee: From Spain with Love

Baby Artichokes Gratinee: From Spain with Love


Baby artichokes aren't really babies, at least in the sense of being younger than full-sized artichokes, but they are immature and don't form a full choke (that prickly center of an artichoke). I first ran across them in Spain and a few years later was able to find baby arichokes when I lived in California. Recently, though, our local equivalent of Whole Foods has sometimes had them for sale and so I've been able to recreate the recipe I first laboriously deciphered in a Spanish cookbook I found in our villa in Spain. (Larger image.) Serves 2.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:

* 4 baby artichokes *
* 1 large lemon; zested and juiced
* 2 Tbsp. olive oil
* 1 tsp. Herbes de Provence
* Coarse salt
* 1 / 4 cup coarse, dried bread crumbs **
* 1 Tbsp. unsalted butter; melted
* 1 clove garlic; very finely chopped

Preparation:

1. Remove outer leaves from chokes exposing the yellow-green core. Cut top 3/4-inch from artichokes. Cut off the bottom of the stem and then carefully peel it with a paring knife. Cut artichokes in half and remove the choke with a paring knife.

2. Steam the artichokes for 10 minutes until just tender.

3. Heat oven to 400 degrees F.

4. Arrange artichokes cut-side up in a small baking dish.

5. In a small bowl, whisk together olive oil, Herbes de Provence, and lemon juice. Pour over artichokes. Sprinkle lightly with salt.

6. Mix together bread crumbs *, butter, garlic, and lemon zest. Sprinkle over artichokes.

7. Bake for 15 minutes or until crumbs have browned.

* Note: If you can't find fresh baby artichokes, canned artichokes also work, just skip steps 1 and 2.

** Note: When I have bread go stale I cut it into 1/2-inch cubes and freeze it. As cubes it makes great croutons and chopped in a food processor it makes great bread crumbs.

Entertaining Appetizer, Asparagus in Phyllo (en Croute)

Asparagus in Phyllo (en Croute)


This asparagus recipe was inspired by... actually, I don't remember what inspired it. But in the spring I eat asparagus two or three times a week, whenever I can find it fresh-picked. And although I have my favorite ways of preparing, I also like experimenting. This experiment turned out very nicely and would be a favorite except that phyllo is a pain to deal with. Nevertheless, it's worth making at least once a season because the crisp, buttery phyllo is such a nice complement to the luscious asparagus. (Larger image.) Serves 2.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:

* 1/2 lb. asparagus; trimmed of woody ends
* 1/2 tsp. salt
* 4 oz. sliced prosciutto; cut into narrow strips
* 4 oz. blue cheese; crumbled
* 4 sheets phyllo dough
* 2 1/2 tbsp butter; melted

Preparation:

1. Place a skillet half-filled with water over high heat and bring to a boil.

2. Reduce heat to medium, add asparagus and cook asparagus until almost done. (The bottom of the stalk should just slightly resist the point of a knife; about 6 minutes.) Wrap in paper towels and chill.

3. Heat oven to 350F.

4. Layer 4 sheets of phyllo, brushing each with melted butter before adding the next. Cut sheets in half, crosswise.

5. Place 1/2 of asparagus in the center of each half of phyllo. Sprinkle each with 1/2 of ham strips and 1/2 of cheese.

6. Fold edge of phyllo over asparagus so that the asparagus is just covered. Fold ends toward center. Fold package over lengthwise.

7. The final result should be around 5 inches long and 3 inches wide.

8. Bake in center of oven for 15 to 20 minutes until golden brown. Top with a dollop of roasted garlic and paprika mayonnaise.

Entertaining Appetizer, Scallops with Asparagus

Scallops with Asparagus



Scallops with asparagus Recipe This is a simple and elegant dish. It's only encounter a few ingredients, and it's fast and easy to preparation. Scallops and asparagus are a combination Terrific Wine and the white butter sauce really brings Together say.

Makes 2 small or 4 large portions of Scallops with Asparagus
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:

* 1 lb medium asparagus, trimmed, cut in 1-inch pieces, tips left Whole
* 2 tbsp olive oil
* 1 lb large sea scallops, trimmed IF necessary
* Salt and pepper to keys
* 1 / 3 cup dry white Wine
* 2 teaspoons white vinegar Wine
* 2 tbsp cold unsalted butter, cut into small pieces

Preparation:
Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat Data not smoking hot butt, crack asparagus saute, stirring occasionally, Data just tender, 5 to 6 minutes. Transfer with a slotted Spoon to a plate, heat reserving skillet off (will not clean).

Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat Data not smoking hot butt, crack saute the scallops, turning over once, Data browned and just cooked through, 4 to 6 minutes total. Transfer scallops to plate and cover Another loosely with foil to keep Warm.

Add Wine and vinegar to skillet (mixture may spatter) and Boil, scraping up browned bits Any, Liquid Data is reduced by half, about 1 minute. Add Any scallop juices accumulated on plate and Bring to a simmer. Turn off heat and whisk in butter, one piece at a time, Data Incorporated. And asparagus scallops Plate, Spoon sauce Over and Serv immediately.

Entertaining Appetizer, Asparagus vinaigrette: The Epitomy of Fresh

Asparagus vinaigrette: The Epitomy of Fresh


Despite Its seeming delicacy, asparagus is quite capable of standing up to strong flavors. This Recipe for asparagus vinaigrette Uses a sweet vinegar, Which quite nicely complements the asparagus. (Larger image) Serves 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

* 1 / 2 lb.asparagus; of Woody ends trimmed
* 1 / 4 cup vinegar (balsamic, raspberry, Sherry, or Some Other sweet vinegar)
* 1 Tbsp. Dijon mustard
* 3 / 4 olive oil
* 1 tsp. Leaves fresh thyme or 1 / 4 tsp. dried
* Salt and pepper to keys

Preparation:

One. Bring to Boil water in a skillet, add asparagus, and cook Data tender, 7-8 minutes.

2. Vigorously whisk all remaining ingredients and drizzle over asparagus Together.

3. Add salt and pepper to keys.

Entertaining Appetizer, Asparagus Parmigiano: A Personal Favorite

Asparagus Parmigiano: A Personal Favorite


You will not believe how good this recipe for asparagus parmesan is - or how easy. In fact it barely deserves the title "recipe." Nevertheless, it's a great way to use leftover steamed or simmered asparagus. In fact, when I buy asparagus I cook it all and have some fresh that evening, and use the remainder the next night to make asparagus parmesan. Note, be sure to use the best Parmigiano you can find (the real thing from Parma is best) and shred it just before using. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

* 1/2 lb. asparagus
* 4 Tbsp. mayonnaise*
* 2 oz. shredded Parmigiano Reggiano or best parmesan cheese you can buy

Preparation:

1. Turn on broiler.

2. Steam or simmer asparagus until tender - or use leftover asparagus.

3. Place asparagus in a shallow baking dish and spread liberally with mayonnaise.

4. Sprinkle shredded parmesan over mayonnaise.

5. Broil until cheese is brown.

Tip: Homemade mayonnaise is best.

Entertaining Appetizer, Asian Three Pepper Salad (Parve)

Asian Three Pepper Salad (Parve)


This Asian Three Pepper Salad is everything you could want in a salad. Preparation is simple and quick. The dish is lite and nutritious. And the salad adds color to the table and flavor - a touch of Asian flavor in this case - to your meal. Serve this colorful pepper salad with grilled fish and brown rice for a low-fat, low-carb lunch or dinner.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:

* 3 bell peppers of different colors (red, yellow, green)
* 1 tablespoon sesame oil
* 1 tablespoon white wine vinegar
* salt and freshly ground black pepper to taste
* low-fat Bulgarian cheese, crumbled (optional)

Preparation:
1. Core, seed, and cut peppers into thin slices. Place in a container with a cover.
2. Stir in oil, vinegar, salt and pepper. Cover and refrigerate for several hours or overnight.

Serving Suggestion: Serve cold along side grilled fish and brown rice.

Variation: You can toss this salad with crumbled Bulgarian cheese before serving, but then the salad will be dairy rather than parve.

Entertaining Appetizer, Artichoke Bruschetta: An Italian Beginning

Artichoke Bruschetta: An Italian Beginning


The Spanish are known for Their tapas, the Greeks, Turkish, Lebanese and Their mezethes for, and the Italians for Their aperitivos - although, to be frank, it's hard to tell in loss or what the origin of a Particular bite is (I've had deviled eggs, tuna-bone healing in Spain ad Greece). At Any rate, tapenade made with olives is gene rally, but I'm Especially fond of this version made with Artichokes. Use the best olive oil you-can-get then simply spread it on a piece of bread, a glass of dry vermouth victim with an ice cube, and plenty of providence Napkins. (Larger image). 4 to 6 reserves.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:

* 1 16-inch baguette, cut Into 1/2-inch slices Not-Quite
* 1 15-oz. Can Artichoke Hearts
* 2 Tbsp. olive oil
* 1 / 2 roasted red bell pepper
* 2 Tbsp. Capers
* 1 Tbsp. fresh thyme leaves or 1 tsp. dried *
* 1 Tbsp Fresh Parsley, finely chopped
* 1 clove garlic, finely chopped
* 1 / 2 tsp. salt
* 1 sm. lemon, zested and juiced

Preparation:

1. Artichoke hearts and chop coarsely drain in a food processor or by hand alongwith roasted pepper.

2. Stir in all Remaining ingredients, "including lemon juice and zest. Taste and adjust flavors to suit.

3. Allow mixture to sit for four hours to enable flavors to sign then serve on a slice of ciabatta or focaccia.

This Will keep for two or three days in the refrigerator.

* Note: You Can substitute oregano, marjoram, chervil, or Tarragon.

Entertaining Appetizer, Applesauce Cookies - A Deliciously Spicy Treat

Applesauce Cookies - A Deliciously Spicy Treat



This recipe for Applesauce Cookies produces treats that are soft, spicy and frankly irresitable. They're perfect any time a cookie is needed, but I particularly like them on picnics. In this case you can't freeze the dough because the baking soda and applesauce interact to leaven them, but they freeze nicely after they've been baked. Chill them, wrap them in plastice, then freeze in a zippered bag. Makes 15 cookies.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:

* 1 cup all-purpose flour
* 1/4 tsp. salt
* 1/4 tsp. ground cinnamon
* 1/4 tsp. ground cloves
* 1/4 tsp. ground nutmeg
* 1/4 cup unsalted butter
* 1/2 cup sugar
* 1 egg
* 1/2 tsp. pure vanilla extract
* 1/2 tsp. baking soda
* 1/2 cup unsweetened applesauce
* 1/2 cup raisins

Preparation:

1. Heat oven to 375F.

2. Sift flour, salt, and spices together.

3. Cream butter and sugar, add eggs and vanilla extract.

4 Stir soda into applesauce and combine with creamed mixture.

5. Gradually mix in sifted dry ingredients, stir in nuts and raisins.

6. Drop by tablespoons full 2 or 3 inches apart on a parchment-lined cookie sheet and bake 12 minutes or until done.

Entertaining Appetizer, Apple Crisp: A Great Weeknight Dessert

Apple Crisp: A Great Weeknight Dessert


Apple crisps (and fruit crisps in general) are among my favorite desserts. Crisps are quick to prepare, can be made with apples, blueberries, peaches, or almost any other fruit that's handy, including frozen fruit.

The topping recipe below makes more than you need, but I like to keep a bag of the topping in the freezer, which makes creating this dessert even easier. Just prepare your fruit, pull out the bag of topping and sprinkle what you need on top, and put the rest back in the freezer. Serves 2.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:

* 2 apples, peeled, cored, and sliced (I particularly like Braeburns)
* 2 Tbsp. sugar *
* 1 Tbsp. all-pupose flour
* 1 / 2 tsp. apple pie spice
* 1 / 2 lemon, juiced
* 1 Tbsp. butter, cut into 4 pieces
* *** Topping ***
* 2 / 3 cup dark brown sugar, packed firm
* 1 / 2 cup all-purpose flour
* 1 / 2 cup quick cooking oats
* 1 / 2 tsp. ground cinnamon
* 1 / 4 tsp. salt
* 4 Tbsp. butter, chilled, cut into small pieces
* 2 Tbsp. shortening, chilled, cut into small pieces

Preparation:

1. Heat oven to 400F.

Topping:
2. Mix together dry toppin ingredients in the workbowl of a food processor.

3. Add butter and shortening and pulse about 10 times, then process 5 to 10 seconds until there are no visible lumps of fat.

Filling:
4. In a small bowl mix together sugar, flour, and apple pie spice.

5. In a 1 quart casserole dish toss apples with lemon juice then with sugar and flour mixture. Dot fruit with butter.

6. Sprinkle about 1 cup of topping over fruit and bake for 35 to 40 minutes until juice begins bubbling through. Cool and serve.

Note: Taste the apples to determine how much sugar you want to add.

Entertaining Appetizer, Almond Valkyries

Almond Valkyries

Filled with lingonberry sorbet, ice cream, or mousse, Almond Valkyries lend a touch of elegance to Any table. Let them fully in a shallow glide peace pounds or almond sauce, vanilla sauce, Or chilled fruit soup Scandinavian.
Ingredients:

* 1 cup water
* 1 stick unsalted butter, coarsely diced
* 1 / 2 tsp. salt
* 1 / 2 cup baker's sugar
* 1 cup all-purpose flour
* 1 tsp. Almond extract
Large eggs * 4
* Sliced almonds to Garnish wings

Preparation:

Preheat oven to 375 º.

Bring water, butter, salt, and sugar to low boil. Reduce heat to medium and stir in flour and almond extract. Strongly Each beat egg, one at a time, Until all are incorporated Into a creamy batter the Consistency of thick pudding.

Place 1 / 4 batter, or pastry bag and pipe Writing Writing March 8 "-long" S "shapes on pastry-lined baking pan to form swans' necks. Bake for 10-15 minutes, checking to make sure They do not burn. Remove and cool on rack.

Spoon batter pastry Remaining 8 Writing rounded mounds on baking pastry-lined sheet. Bake for 25-30 minutes, Until Puffed and golden brown. Remove and cool briefly on rack.

Make a horizontal slice 2/3rds of the way through the middle of puff pastry Each. Then, make a vertical cut 2/3rds of the way across the top slice to form Symmetrical wings.

Gently pull the wings up and apart and fill with a scoop of sorbet, ice cream, or mousse. Insert a neck at the front of the swan Where The wings join.

Place on dessert plates swans in a pool of sauce or vegetable soup, almond slices and press lightly onto the top edges of the wings (Hint: Can you use the sauce as "glue" to help keep the almonds in place).

Yield: 8 Valkyries.

Entertaining Appetizer, Almond Crusted Fresh Fish

Almond Crusted Fresh Fish



Lent runs for almost six weeks, so why not add a little something special to those Friday night fish dinners? You can add culinary creativity to fish preparation during the Lenten season with Bahama Breeze's Almond Crusted Fresh Fish. It makes a delicious, and healthier, alternative to traditional fried fish recipes and will impress family members with a unique, flavorful meal on those meatless Fridays.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:

* 2 tablespoons olive oil
* 4 ea. 4 oz. fish filets (about 1/2 inch thick)
* salt and pepper to taste
* 1/2 cup almond crust
* 1/2 cup lemon butter sauce
* ------------------------------------------
* Almond Crust
* 1 slice white bread (fresh)
* 1/4 cup Honey Roasted Sliced Almonds
* 2 tablespoons butter (melted)
* 1 teaspoon lemon juice (fresh)
* 1 teaspoon chopped parsley (fresh)
* ------------------------------------------
* Lemon Butter Sauce
* 1 tablespoon olive oil
* 1 teaspoon arlic (chopped )
* 2 tablespoons white wine
* 1/2 teaspoon Thyme (fresh)
* 1 cup heavy cream
* 3 threads of saffron
* 1 tablespoon lemon juice (fresh)
* 2 tablespoons butter (cold, cubed)
* salt and white pepper to taste
* 1 teaspoon cornstarch
* 1 teaspoon cold water

Preparation:
Part 1 - Prepare the Fish

1. Lightly season the fish on both sides with salt and pepper.
2. Heat a 10" sauté pan over medium high heat then add the olive oil.
3. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through.
4. Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.

Part 2 - Prepare the Almond Crust

1. Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
2. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
3. Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
4. Place all the ingredients in a small mixing bowl and mix to evenly combine.
5. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Part 3 - Prepare the Lemon Butter Sauce

1. Add the oil to a heated small sauce pan.
2. Add the garlic and sauté for 30 seconds.
3. Add the wine and thyme; reduce by half.
4. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
5. Add the butter cubes and stir until combined.
6. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
7. Season the sauce with salt and white pepper to taste.
8. Strain the sauce through a fine mesh strainer and serve hot.

Serves: This recipe makes 2 servings.

Ajam Seitan (Devilled Chicken)

This chicken dish is devilishly good. Serve with 'bokbier' (a dark, seasonal beer) or an intense, slightly sweet Trappist beer. Delicious.

The recipe has been translated from the original Dutch in Spitsuurkoken and has been reprinted with the permission of the publisher.
Prep Time: 6 minutes
Cook Time: 20 minutes
Total Time: 26 minutes
Ingredients:

* 3 deboned organic chicken thighs
* Salt
* 1 tbsp mustard
* 1 / 2 lemon
* 2 small onions
* 2 cloves garlic
* 1 tsp sambal oelek (or chilli paste)
* 4 tbsp (stir fry) oil
* 3 tbsp ketjap manis (or regular soy sauce plus a pinch of sugar)

Preparation:
Season the chicken thighs with salt and thoroughly coat with the mustard. Roll them up again and keep covered in the fridge until ready to use.

Juice the lemon. Peel the onions and garlic and slice the onion finely. Mince the garlic.

Mix the onion, garlic, lemon juice and sambal thoroughly.

Heat 3 tbsp oil in a frying pan and brown the chicken thighs on all sides for about 4 minutes, until golden brown.

Remove the chicken from the pan, add 1 tbsp oil and fry the onion-sambal mix over a low heat until the onion is tinged yellow.

Add the chicken back to the pan, along with the ketjap manis and 1 tbsp water, and bake the chicken for 12 minutes over a low heat until cooked (turning regularly and basting with the sauce). Most of the juices of the sauce should have evaporated by the end of the cooking time.

Serve the chicken with the onion sauce spooned over it. Serve yellow rice and a cucumber salad (I've included a recipe for this under my recipe for Babi Ketjap) on the side.

2-Minute Carrot Salad (Pareve)

This 2-Minute Carrot Salad takes longer to eat than it does to make. The recipe is so simple that your children can make it. And since it is colorful and tasty, the kids are also likely to eat it. Add a healthy, sweet touch to your next meal by putting this carrot salad on the menu.
Prep Time: 2 minutes
Total Time: 2 minutes
Ingredients:

* 1 pound (400 gram) package of pre-cut carrots
* 1 Tbsp. oil
* 1 tsp. vinegar
* 2 tsp. sugar
* 1/2 tsp. soy sauce
* pinch of salt
* 2 Tbsp. white raisins

Preparation:
1. Mix oil, vinegar, sugar, soy sauce, salt and raisins in a small bowl to make the dressing.
2. Toss the above dressing with the pre-cut vegetables.

The 2-Minute Carrot Salad recipe has an average rating

Wordless Wednesday - A Friendly Ladybug Cake in Honor of Earth Day
Wednesday April 21, 2010

Ladybug Birthday Cake

* See other garden critter cakes in our gallery.
* Wordless Wednesday On About.com
* More Wordless Wednesday

If you have a photo of a beautiful cake, centerpiece, or lovely tablescape that you've created, I'd be happy to showcase it on Wordless Wednesday. Just use this simple submission form to send those photos my way.

I also invite readers to show and tell us about your best bash this spring so we can be inspired to host our own fabulous event!

Entertaining Appetizer - Soft Ice Cream

Although the ingredients are simple, the taste IS God. Milk eggs, cream, sugar, fruit and flavoring Will mix up just about "any flavor of this delectable Treat. Home made ice cream Will start with a cream base. Adding the ripest fruit available Will Enhance the flavor and create a stir at the table When It is Served.

Through the freezing process, ingredients are added comme au, Which are ice and air. Basically the more you mix it, the more air in the ice cream and the lighter it is. When you shop for it, That You May record Some boxes are Heavier Than Even Though the others are the Sami fluid ounces. That Is Because Of The Air That Is mixed in "during the freezing process. Premium ice creams Will Be Heavier Than Their Counterparts less expensive.

There Are Two basic styles. American style, Also Called New York or Philadelphia style and the style custard or French-style custard. American style is made Without egg Yolks and Does not require "cooking" any.

Which style custard uses eggs are added to hot milk and sugar. Whisking the mixture over a low heat Until It coats the back of the spoon has assured the good Beginning to Treat. This rich and smooth ice cream Is The result of the egg mixture Yolks in the year Which act as emulsifier. Custard Style Should Be cooled at least annually Hour Before freezing. American style is made of eggs Without the addition and no cooking. It Is a delicate tasting ice cream due to the small Amount of ingredients used.

Home made ice cream can Be Made in a hand crank maker or electric one year. Neither of contention if you can est disponible up the mix Into the freezer and let it freeze. It Is advisa to take it out in awhile ounces and stir it well to make it a little smoother and add Air That We Were talking about.

Once the mixture thickened Has your machine in am and is hard to stir, remove it and transfer the container to the freezer. Allowing it to freeze for Several hours Will help the flavor. It has difficulty Task est aussi Because everyone knows just how delicious it is.

Taking a basic vanilla ice cream recipe and getting creative with very ripe fruit and Possibly Some nuts, Walnuts or pecans have SUCH Will Enhance the taste and make your mouth start watering Before It Is Even Close To Being done. This can Be a great family activity and One That you can Be Used picnics or backyard barbecues. It Is The perfect dessert for young and old alike. Making the ice cream freezer When There is No available for the final is Possible. The difference Will Be the texture. Without freezing, it Will Be more of a soft serve Consistency.

Some of the fruit You May Want To add are peaches, raspberries, strawberries or bananas. Simply Mashing the fruit and Adding it to the mixture "during the churning process Will Incorporate the ingredients very well. Other Than vanilla flavoring can Also Be used. It depends on personal taste and Experimenting With just different flavors Will Enhance the experience.

Thank you for contributing your translation suggestion to Google Translate.

Contribute a better translation:

<br /> <br />Although the ingredients are simple, the taste IS God. Milk eggs, cream, sugar, fruit and flavoring Will mix up just about "any flavor of this delectable Treat. Home made ice cream Will start with a cream base. Adding the ripest fruit available Will Enhance the flavor and create a stir at the table When It is Served. <br /> <br />Through the freezing process, ingredients are added comme au, Which are ice and air. Basically the more you mix it, the more air in the ice cream and the lighter it is. When you shop for it, That You May record Some boxes are Heavier Than Even Though the others are the Sami fluid ounces. That Is Because Of The Air That Is mixed in "during the freezing process. Premium ice creams Will Be Heavier Than Their Counterparts less expensive. <br /> <br />There Are Two basic styles. American style, Also Called New York or Philadelphia style and the style custard or French-style custard. American style is made Without egg Yolks and Does not require "cooking" any. <br /> <br />Which style custard uses eggs are added to hot milk and sugar. Whisking the mixture over a low heat Until It coats the back of the spoon has assured the good Beginning to Treat. This rich and smooth ice cream Is The result of the egg mixture Yolks in the year Which act as emulsifier. Custard Style Should Be cooled at least annually Hour Before freezing. American style is made of eggs Without the addition and no cooking. It Is a delicate tasting ice cream due to the small Amount of ingredients used. <br /> <br />Home made ice cream can Be Made in a hand crank maker or electric one year. Neither of contention if you can est disponible up the mix Into the freezer and let it freeze. It Is advisa to take it out in awhile ounces and stir it well to make it a little smoother and add Air That We Were talking about. <br /> <br />Once the mixture thickened Has your machine in am and is hard to stir, remove it and transfer the container to the freezer. Allowing it to freeze for Several hours Will help the flavor. It has difficulty Task est aussi Because everyone knows just how delicious it is. <br /> <br />Taking a basic vanilla ice cream recipe and getting creative with very ripe fruit and Possibly Some nuts, Walnuts or pecans have SUCH Will Enhance the taste and make your mouth start watering Before It Is Even Close To Being done. This can Be a great family activity and One That you can Be Used picnics or backyard barbecues. It Is The perfect dessert for young and old alike. Making the ice cream freezer When There is No available for the final is Possible. The difference Will Be the texture. Without freezing, it Will Be more of a soft serve Consistency. <br /> <br />Some of the fruit You May Want To add are peaches, raspberries, strawberries or bananas. Simply Mashing the fruit and Adding it to the mixture "during the churning process Will Incorporate the ingredients very well. Other Than vanilla flavoring can Also Be used. It depends on personal taste and Experimenting With just different flavors Will Enhance the experience. <br /> <br />

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Entertaining Appetizer - Kentucky Fried Chicken CanadaWhile the United States of America boasts of being home to the largest number of KFC outlets in

Entertaining Appetizer - Pomme De Terre, Patate and Parmentier

When you're learning to speak French Usually you are Told That Is a potato a "potato" - which translate as Literally apple of the ground. When you go to the Market Though, it's Much More common to ask for "sweet". It's just another one of Those Things That learning French in France Gives You - the language that's in use Every Day Rather Than the language of books and CDs. It's little nuances giving further That You really can not pick up Any Other Way.

Dishes with mashed potato - what we know of in the UK have shepherd's or cottage pie - are Called "pie". Quite Often thesis are a mix of beef and chunks of thin pork sausage, WHICH IS unusual combination year if you're Used To The aim Français dish quite nice. It's Not Refined French food, then this is a dish Peasant as It Was in the UK. The Most interesting thing about "pie" Though Is The tale about how it got it's name.

It Seems back in the 16th century the French would not eat potatoes. As far as They Were Concerned, Were potatoes for pigs, quite Literally. The French government banned Even The Growing of potatoes in 1748, believing THEY Caused Leprosy!

Despite the Fact That the Peasants Were starving, and despite eating em Every Country Around Them, the French just Would not Have It - until Mr. Parmentier cam is the stage.

To cut a long story short, Parmentier, year army pharmacist at the time, Was captured in the seven years war by the Russians. While a prisoner He Was Fed potatoes and saw others eating 'em with no ill effects. He Became convinced of Their Benefits and Loved it return to France to try Began to spread the word about how good the humble potato could "Be" for "people.

Still There was great resistance. No matter how poor, celebrities Still Thought 'em or poisonous pig-food. So Parmentier hatched a plan. Heb planted a large field of potatoes and the HAD Guarded by soldiers day and night. Of course human nature Being What It Is, the Peasants Thought That If It Was Guarded, It Must Be Valuable - So They bribed the guards Stole the Gold potatoes and ate 'em Themselves!

After That, dishes with potato (mashed Usually) Were Called "pie".

The Truth Might Be a bit less romantic, and It Was Probably famine Which finally broke French people's resistance, goal Parmentier DID Spend years and years working with ALP of society getting Loved your message across and ET DID plant substantial areas "of Land For That Purpose. Anyway, why let the facts ruin Such a great story? Next time you're HAVING your potatoes, gold potatoes, remember Mr. Parmentier!

Entertaining Appetizer - Mexican Beef

So many of us think immediately of beef when we think of Mexican food. We have all had our share of beef tacos, beef enchiladas and beef burritos have, not we? Beef is actually a staple in northern Mexico, but not in the rest of the country. When the Spanish brought cattle with them in the 1500s, they discovered that northern Mexico had excellent grazing lands. This region became home to many cattle ranches Spanish.

Beef, mutton, cabrito (goat), and pork are a large part of northern Mexico's cuisine. These meats are usually marinated before cooking To add flavor and tenderness. Beef is the most common ingredient when we look at recipes that have been sent to America. The beef is cooked over a long period of time to get the tenderest results.

Boiled or roasted beef can be shredded to be added to any number of recipes from tacos to enchiladas. Marinating in all those seasonings make the beef taste delicious as it melts in the mouth. Oregano cumin, and chilies are used every day in preparing recipes. Cilantro will then give that authentic Mexican taste that you know and love.

Wheat is grown in northern Mexico, so flour tortillas are more common there than the corn tortillas are. Beef is wrapped up in flour tortillas to make burritos, quesadillas, and other delicious fare. Mexican beef stews simmer slowly all day long to deliver on inviting meal for the family.

Pot roasts are a favorite way to prepare beef in Mexico. The roast needs to be browned first. Use the rendered fat to fry up a flavorful salsa created from chilies, tomatoes, and tomatillos. Reduce the sauce and then add broth and water. Add the browned beef back in the pot and let it simmer slowly until the meat falls off the bone. Add a few more vegetables and let them cook.

Barbacoa, or what we know as barbecue, is very common in northern Mexico. The beef or other meat is slowly roasted in a covered pit or brick oven over indirect heat until the meat is tender and full of flavor. The barbecued meat can then be used in any number of dishes or eaten as is.

As you get to know better Mexican food, you will see that for the best results you should always use fresh ingredients. Canned and frozen foods just do not add much to the recipe. Fresh ingredients are more nutritious and have more complex flavors. Using slow cooking methods, you can also get great results with less expensive cuts of meat. You do not need to spend a lot to create a meal your family will love.

Mexican cuisine uses many more types of meat than just beef. Rabbit, turkey, pork, goat, and sheep are so common ingredients in delicious recipes. Go ahead and try something different. Mexican recipes make the meat tender and full of flavor, no matter what type you use. Take a little time to learn how to cook beef using Mexican spices and cooking methods so your family will want to eat every bite.

Entertaining Appetizer - Spicy Mexican

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Crock-pot cooking meals operate-by at low temperatures for hours Several over-the race of the day. Theys Basically you free from Being stuck in the kitchen preparing food DURING. You can throw a few "ingredients in 'em in the morning, turn the crock pot on low, and walk away. By the time you're ready for dinner, dinner is ready for you! Beside Being Extremely low-maintenance cooking, crock -pots allow you to make healthy and flavorful soups, appetizers, desserts and events for your family, Often Has Substantially lower Costs Than buying packaged food at the grocery store similar.

The Easiest thing to make in a crock pot chicken soup Is a classic. Toss raw chicken "any shares You May Have Into the crock pot - breasts, Thighs, whatever it IS hand. Thighs Actually make really great soup Because THEY add a lot of flavor. Add your choice of vegetables. Whatever IS nearby, like carrots, celery, onions gold, Will taste great in your soup. You can use whatever you Have fresh in your refrigerator, or you can use frozen vegetables, then. You can find frozen vegetable soup Actually packages at your local grocery store. Pop In Some dried herbs like oregano or basil, chicken broth and a cube. If you wish, You Can Also put in a can of stewed or Two, chopped tomatoes. Cover your mixture with 6 cups of water, and turn on your crock pot crock pot Let the simmer on LOW THROUGHOUT the day.

When you are ready to eat chicken, just pull out now the fully cooked. Pull the chicken off the bone and shred the meat Before Placing it back Into the soup. Careful, It Will Be Really Hot n Might you want to let it cool a bit Before getting Into it. Now you've put a delicious, fragrant home-cooked meal on the table, and Invested Less than five minutes in Preparing it.

This Is Just one quick recipe crock pot meal Of Thousands Of options available. Consult year online gold pot recipe web site pick up a crock pot cooking magazine to fully explores all the easy meals you can create with your crock!

Entertaining Appetizer - Crockpot Homemade Chicken Soup

One of the Greatest Difficulties of a modern Workday IS Figuring out how to get dinner on the table. You do not have to resort to fast food delivery or just because you have little Stayed late at the office. There's a $ 20 kitchen appliance That can be your lifesaver - here is your introduction to the crock pot!

Crock-pot cooking meals operate-by at low temperatures for hours Several over-the race of the day. Theys Basically you free from Being stuck in the kitchen preparing food DURING. You can throw a few "ingredients in 'em in the morning, turn the crock pot on low, and walk away. By the time you're ready for dinner, Dinner is ready for you! Beside Being Extremely low-maintenance cooking, crock-pots allow you to make healthy and flavorful soups, appetizers, desserts & Events for your family, Often Has Substantially lower Costs Than buying packaged food similar at the grocery store.

The Easiest thing to make in a crock pot chicken soup Is a classic. Toss raw chicken "any shares You May Have Into the crock pot - breasts, Thighs, whatever it IS hand. Thighs Actually make really great soup Because THEY add a lot of flavor. Add your choice of vegetables. Whatever IS nearby, like carrots, celery, onions gold, Will taste great in your soup. You can use whatever you Have fresh in your refrigerator, or you can use frozen vegetables Also. You can find frozen soup vegetable Actually packages at your local grocery store. Pop In Some dried herbs like oregano or basil, chicken broth and a cube. If you wish, You Can Also put in a can of stewed or Two, chopped tomatoes. Cover your mixture with 6 cups of water, and turn on your crock pot. Let the crock pot simmer on LOW THROUGHOUT the day.

When you are ready to eat, just pull out now the Fully cooked chicken. Pull the chicken off the bone and shred the meat Before Placing it back Into the soup. Careful, It Will Be Really Hot n Might you want to let it cool a bit Before getting Into it. Now you've put a delicious, fragrant home-cooked meal on the table, and Invested Less than five minutes in Preparing it.

Entertaining Appetizer - Tasty Crockpot Soups With Vegetables

If you want to make economical, easy and delicious food, what about making crockpot vegetable soups? You can use all of kinds of vegetables to make delicious soup recipes, including asparagus, potatoes, carrots, turnips, broccoli, cabbage and more. If you have some vegetables, which need to be used, up or if you see some vegetables on sale at the grocery store, snap them up because you can turn them in to a delicious crockpot soup.

You can make most soups in a crockpot and that even includes classic recipes like French onion soup. Actually, crockpot cooking brings out the flavor of all the ingredients you use and makes a more rounded and balanced soup than if you were to cook it in a soup pot

New Vegetable Soup Recipes Inventing

If you like to be creative you can even make up your own vegetable soup recipes. Combine some broth and some chopped vegetables in your crockpot. Add a few herbs and spices and leave it to cook for a few hours. You can come up with some really clever soups this way and find new flavor combinations. If you are going to add cream or fresh herbs, add these at the end of cooking the time. So if you are adding meat, you might like to sear and brown it in a skillet before adding it to the crockpot to finish cooking.

How to Make Asparagus Soup in a Crockpot

The following recipe makes enough for four servings asparagus soup. The recipe is very simple simple to follow and the ingredients are kept. Most of the flavor comes from the asparagus, onions, and chicken broth. The potatoes make the soup filling and the parsley adds a nice accent.

What you will need:

* 2 lbs fresh asparagus
* 6 finely chopped green onions
* 1 / 4 teaspoon seasoned salt
* 5 cups chicken broth
* 2 cups peeled, cubed baking potatoes into half inch cubes
* 1 / 4 teaspoon freshly ground black pepper
* Chopped fresh parsley, for garnish
* 2 tablespoons sour cream, for garnish


How to make it:

Rinse the asparagus spears and snap off the woody ends cut them into one-inch pieces. Mix the broth, potatoes, asparagus, and green onions in a crockpot. Cover and cook for about six hours on low or until the potatoes are soft. Turn the temperature up to high. Puree the vegetable solids in batches, using a food processor or blender, adding some of the cooking liquid too. Put the liquid back into the crockpot and stir in the salt and pepper, adding more to taste if you like. Cover and cook for another half an hour on high. Serve garnished with a swirl of sour cream and the chopped parsley.