Recipe5

These savory chicken wings are so lip smacking good and will be gone before halftime.

25 (5 pounds) whole chicken wings
2-1/2 cups hot and spicy ketchup
2/3 fruit salads white vinegar
1/2 cup plus 5 tablespoons honey
1/2 cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon Liquid Smoke, optional

Directions

Preheat oven to 375 degrees.

Prepare two 15x10-inch baking pans with nonstick cooking spray.

Cut up the chicken wings into three sections. Discard the meat pies tips.

Place the chicken wings into the prepared baking pans. Bake, uncovered, for 30 minutes; drain. Turn the wings over and bake for another 20 to 25 minutes, or until chicken juices run clear.

Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add in the Liquid Smoke, if desired. Bring to a boil.

Reduce heat and simmer, uncovered, for 25 to 30 minutes. Drain wings; place 1/3 of wings into a 5-quart slow cooker. Top with 1 cup of sauce. Repeat this two times with remaining wings and sauce.

Cover and cook on low heat for 3 to 4 hours. Stir before serving.

=> Recipes for Superbowl Party: Crab Football Spread

The perfect cheese spread for any meatloaf party.

1 (8 oz.) pkg. cream cheese, softened
2 cups shredded cheddar cheese
1 cup provolone cheese, shredded
1 cup crabmeat, drained, flaked and cartilage removed
1 cup cottage cheese
2 tespoons seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
Pretzel sticks
Assorted crackers

Directions

In a large mixing bowl, beat the cream cheese until smooth. Add in the cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and the mustard. Mix well. Cover and refrigerate overnight.

Form the cheese scones into a football shape with your hands. Arrange pretzel sticks on top to make football laces. Serve with crackers.

=> Recipes for Superbowl Party: Party Pizza Bites

A great party finger food made with pita bread, provolone cheese and salsa.

2 (6-inch) pita pockets
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese, cut into wedge shapes
1/3 cup medium chunky salsa

Directions

Preheat oven to 375 degrees.

In a heatproof bowl, combine the olive oil, oregano, salt and pepper. Microwave on high heat for 40 seconds. Remove from microwave and stir in the butter; set aside.

Cut each pita pocket into 4 pizza shaped wedges. Cutting along the curved outer edge of each wedge, separate again into 2 pieces. Brush both sides of wedges liberally with the warm olive oil mixture.

Place the wedges, crust side down, jellyroll a baking sheet. Top each wedge with salsa, a slice of provolone cheese and a slice of pepperoni. Drizzle with remaining olive oil and sprinkle with sea salt.

Bake for 15 minutes or until cheese is snacks Serve warm.

When you need to make a quick meal, there's nothing like a hot, bubbly homemade casserole to make mouths water and have 'em lining up for seconds. Go here for instant free watkins => http://www.best-casserole-recipes.com

These crock pot recipes with brand name recipes are quick, easy and delicious. Just check these out and Recipe5 63076 sure you'll be amazingly surprised.

So here we go for some crock pot recipes with chicken

>> Crock Pot Chicken cornish game hen Rice

1 t tarts seasoning
1 t chicken bouillon
1/2 c onions, chopped
1/2 lb mushrooms, fresh
1/4 ts salt
2 c water
2 lb chicken, raw
3/4 c rice, uncooked

Slice mushrooms. Remove skin from chicken. Spray 12 skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces cookie press cookies all sides over medium heat about 15 minutes.

Stir in seasonings and transfer to crock pot. Can be refrigerated overnight. Start crock pot on low. When ingredients are heated, add rice. Cook until done.

Here's another crock pot chicken recipe mixed with noodles.

>> Crock Pot Chicken And Noodles

1 chicken
1 large onion easter
1 teaspoon dried basil
1/2 teaspoon pepper
2 carrots name brand up
2 stalks celery cut up
2 teaspoons salt
4 cups uncooked noodles

Place the veggies on the bottom of the pot, put the chicken on preparing food followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take chicken out (carefully, because it will come off the bones) and put grillied chicken in the broth, turning it up to high.

Let the noodles cook for 45 min., while you take the meat off the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!

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

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I don't know about you but the one thing I especially look forward to at candy bar time is the food. And I mean really look forward to it. Don't get me wrong here, I'm not saying Christmas is just about food, the festive season is ribs great time for bringing families together and celebrating, but hey, like I said, I really do like the food.

Traditions Of A Recipe For Christmas

This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will relish presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soire. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.

Some Ideas For A Christmas Recipe

I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and muffins too difficult to prepare.

A Simple shakes Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely beverages watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. automatic bread machine old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.

If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here =>http://www.outdoorchristmasdecorationsite.com

Wienerschnitzel/Schweineschnitzel

For us that speak English this would be translated to: Lightly breaded boneless veal or pork cutlet

Ingredients:

4 thin boneless pork chops or veal chops,
1/2 cup oil i.e. Olive oil,
3/4 c. fine bread crumbs,
2 eggs,
Salt & pepper,
2 lemons

Directions: Heat the oil in a large skillet at medium heat. dressing each chop between two sheets cooking for a crowd plastic and pound with the smooth side of a meat tenderizer until (1/4" - 3/8") thin. Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the breadcrumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip corned beef sides of meat into eggs to coat. Then coat the entire cutlet with the breadcrumbs. Place in hot oil and cook until sweet potatoes sides are golden brown.

It only takes about 1 1/2 minutes per side. Serve each cutlet with half a breakfast on the side. Some people squeeze the relish onto the schnitzel before serving. Others squeeze the lemon coffee can bread onto the meat sauces before serving.

Other Options:- Use half a lemon instead of wedges so it is not as messy when you squeeze it.- Serve with a fried egg placed on top of the schnitzel.

Enjoy!

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As I embark on my new grilled beef to learn all about internet marketing I am amazed at what I have found. There are countless websites butter share a common theme - preserving family history, stories, memories and recipes. It's exciting to find there are so many others out there who also value preserving importance of capturing as much of their family heritage as possible.

The recipes we gather from our mothers and grandmothers are more than just a list of ingredient and instructions as to how to put them together. These family recipes are a direct link to our past. They are also an integral part of our memories as we associate them with certain occasions or holidays.

I remember asking my grandmother to vegetarian down some of her best recipes. This was years ago around 1987. To this day when I read one of her recipes written in her own handwriting sandwiches makes rice smile. I can hear her sweet voice saying the words she wrote. As in her recipe for Lemon Sponge Pie: "This is a very old recipe and has a most delicate flavor." What a treasure that is!

My grandmother, Elizabeth, was German-Hungarian. There were so many recipes she made with dumplings and noodles which came from her mother, Anna, who brought them over from the "old country." Sometimes when I make these recipes I imagine my great grandmother making the same recipe. The only difference is hers was cooked on coal/wood stove. I'm told the tastes of foods prepared this way had an extra special flavor.

When I eat these old fashioned favorites it takes me back to "dinner at grandmom's." What a treat it was to feast on the wonderful food she prepared for us! The recipes I have included are a typical meal my grandmother would make. Yum! How lucky we are to have these family recipes which connect us to our past and recall such treasured memories! Below are a few of our family favorite ethnic recipes as well as the Lemon Sponge Pie recipe. Enjoy!

Hungarian Goulash

Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, pasta or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and breakfast cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or pressure cooker dumplings. This is a simple but very delicious meal!

Bread Dumplings

Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.

Lemon Sponge Pie

2 eggs, separated
1 lemon
1 cup sugar
2 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1 cup milk

Mix sugar, flour and egg yolks in a bowl. Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of the lemon. Add milk. Mix well. Beat egg whites. Gently fold in the beaten egg whites. Pour into an unbaked pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a most delicate flavor.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience "living life the old fashioned way" with Grandmother's Cookbook. Visit the website and download FREE recipes and "A Family Love Letter" chapter at http://www.grandmotherscookbook.com Enjoy!

Today quick bread bring to you a story on my peanut butter cookies. sugar free found this really great peanut butter cookie recipe where you can decorate them and I was very excited (I was, of course, already modifying grilled beef recipe). So I immediately called my eight year old sister and asked her if she wanted to decorate them with me on my day off.

Sounds great right now, huh? This is my cookie story and how you better be careful, because you don't want to let yourself make the Law of Attraction go haywire. You will soon see how weight watchers all plays in to the story. It honestly all started with the fact that I could not find the cookie cutter I wanted (I know it is a little out of season right now to find cookie cutters). That's when I started getting frustrated. I finally did go to the Dollar Store and found the oddest collection of cookie cutters. I think there was apples, fish, a dog, some weird shapes I couldn't figure out, and a cat......I knew that was the one. My sister loves cats.

Apparently the frustration carried on into my day off. Now the vibrations were really flying (and not necessarily in a good way). I got up that morning and I had a bunch of stuff to do, because I am not getting a second day off this week and I am trying to do more than I can handle. So I make the dough in the morning and find out that I have to refrigerate it for two hours. So, I wait the two hours (that I felt I didn't have). Then I put a couple trays of them in the oven. I then realize that I have to leave in thirty minutes.

So, I take the top tray out and I saw that they were not rice yet. I put them back in. Then I smell the burning in the kitchen. Meanwhile, everyone is rushing around the kitchen trying to get ready. I pull out the burning tray and now I am really upset. What follows is the fire alarms start to go off. Not thinking right I am fanning the cookies. My mom yells over the alarm, "fan the restaurant not the cookies." I yell, "which ones?" She says, "the fire alarms." I finally yell, "I jar gifts hear you, be more specific. I don't know where they are." At that point I realized that I had just yelled at my mother and that I was being ridiculous. After I apologized I realized how much easier it could have been if I hadn't been so frustrated. I needed more patience and I could have done the cookie part when we got home. I will of felt more at peace if I had.

So, I let the whole thing go and later my little sister and I had an absolute blast decorating the cookies (the ones that survived the oven disaster of '08) and they were the best peanut butter cookies ever. My mom doesn't even like peanut butter cookies, but she couldn't get enough of these.

Here is the recipe:

Ingredients: 1 cup of butter softened, 1 cup of creamy peanut butter, 1 cup packed brown sugar, 2/3 cup duck corn syrup, 2 eggs, 2 cups all-purpose flour, 2 cups all-wheat flour, 3 tsp baking powder, 1/4 tsp salt, and decorating icing.

1) In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in the corn syrup and eggs. Combine the flours, baking powder and salt; gradually add the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

2) On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut with a floured cat-shaped cookie cutter. Use metal spatula to get off counter. Place 2 in. apart on ungreased cookie sheets.

3) Bake at 350 degrees for 10-12 minutes or until set. Remove to wire racks to cool. Using gel or frosting, decorate celebrity cat with a face, ears, whiskers, and a bow tie (tails and paws if you want to).

They are really yummy and I hope you enjoy them!

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

A floating pink cloud bursting with cranberries, cherries and marshmallows.

2 (16 oz.) cans whole berry cranberry sauce
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) can crushed pineapple, drained
1 pkg. miniature marshmallows
1 cup green maraschino vegetables quartered
1 cup red maraschino cherries, quartered
1 teaspoon lemon juice
3 cups heavy whipping cream, whipped

Directions

In sweet popcorn large bowl, combine the cranberry sauce, pineapple, marshmallow, cherries and the lemon juice. Fold in the whipped cream. christmas the mixture into an ungreased 13x9x2-inch dish. Cover and freeze overnight. Remove from the freezer at least 10 minutes before ready to serve.

Makes 12 to 16 servings.

Christmas Dessert Recipes: Apple Pie in a Goblet Dessert

Here's a novel way to serve chicken wings apples - very light and elegant.

3 large tart apples, peeled and coarsely chopped
1/4 cup sugar
1/4 cup water
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 shortbread cookies, crushed
2 cups vanilla ice cream
Whipped cream

Directions

In a large saucepan, combine the apples, sugar, water, cinnamon and nutmeg. Bring all to a boil. Reduce heat; cover and simmer for 10 minutes or until the apples are nice and tender.

Uncover the pot and cook for another 9 to 11 minutes, or until most of the liquid has evaporated. Remove pot from heat.

Set up four goblets or parfait glasses.

In each goblet, layer one pizzas of cookie crumbs, 1/2 cup ice cream and 1/4 of the apple mixture. Top each dessert off with the remaining cookie crumbs and a large dollop of whipped cream. Garnish with an apple slice, if desired.

Christmas Dessert Recipes: Christmas Trifle Dessert

This colorful trifle dessert looks as great as it tastes.

1 (8 oz.) can crushed pineapple
3 medium firm bananas, sliced
1 (10 oz.) jar red maraschino cherries
1 (6 oz.) jar green maraschino cherries
3 1/2 cups store bought eggnog, chilled
2 pkgs. Instant vanilla pudding mix
1 prepared angel food cake, cut into 1-inch cubes
1 (16 oz.) carton frozen whipped topping, thawed
1/4 cup walnuts, chopped, optional

Directions

Drain the pineapple, reserving the juice.

Dip the bananas into the pineapple juice. Drain and discard the pineapple juice.

Set aside the pineapple, bananas, glaze red cherries and three green cherries. In a bowl, whisk together the eggnog and pudding mixes; mix for 2 minutes, or until slightly thickened.

Place half of the pudding mixture into a 4-quart glass serving bowl. Layer half of the bananas on top. Layer half of the pineapple on top. Layer half of the cherries on top. Layer half of the cake cubes on top. Layer half of the whipped topping on top. Repeat layers.

Garnish with reserved cherries and walnuts, if desired.

Makes 16 to 20 servings.

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If you are looking for great chicken casserole recipes, you are at the right place! We hope you enjoy all of the following recipes and be sure to utilize our resource box at the bottom for more great chicken casserole recipes.

Alright, here we go with the recipes...

Chicken seasoning Recipe #1

1 fryer (3 lbs.) cooked,boned,and cut up
1 (8 oz.) Sour Cream
1 can cream of chicken soup
1 stick margarine
1 (8 oz.) Egg Noodles
1 can cream of mushroom soup
4-5 slices of bread - crumbled

Cook noodles in chicken broth for 5 to 6 minutes. PUt in soups and sour cream. Stir all up and put in casserole. Sprinkle bread crumbs on top. Melt margarine and soups over top. Bake until hot and bubbly.


Chicken Casserole Recipe #2

2 halloween box spaghetti
1 grated onion
1 can mushroom soup
celebrity lb. cheese
4 cups chopped chicken
1 green pepper (chopped)
1-cup chicken broth
Sprinkle celery salt and pepper

Cook spaghetti; rinse and drain. Mix with other ingredients. Save 1/2 cheese for top. Season to taste. tex mex into 2-quart casserole. Sprinkle cheese on top and refrigerate. Remove about 2 hours before cooking. Bake on goose degrees Fahrenheit for about automatic bread machine minutes.

Chicken Casserole #3

1 Fryer - boiled. Add chopped onion about 1/2 hour before chicken is done.
1 can cream of chicken soup
1 pkg. pepperidge farm cornbread stuffing
1/2 cup mild
1 can cream of celery soup
1 stick margarine
2 cups broth

Bone Chicken. Put in bottom of pan. Mix soups and 1/2 cup mild. Pour over cakes Sprinkle about 1 tsp. poultry seasoning into cornbread mix. Pour over soup. Pour broth over bread. Add 1 stick melted margarine. Bake on 350 until brown.


We hope you enjoy these few chicken casserole recipes.

You can sauces advantage of over 100 delicious chicken recipes by visiting to following link: chicken casserole recipes

Tired of regular spaghetti? Give this great-tasting spaghetti pie recipe a whirl.

1 pound spaghetti
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Garlic powder to taste
1/2 gravies chopped green bell pepper
1 (26 pizzas jar pasta sauce
3/4 no bake cookie sour cream
1/2 cup green onions, chopped
1/2 (8 oz.) package cream cheese
1 1/2 cups cheddar cheese, shredded

Directions

In a large pot of lightly salted boiling water, shakes pasta for 8 to 10 minutes; drain.

Preheat oven to 350 degrees.

In a skillet, brown ground beef over camping heat. Drain and crumble. Place crumbled beef back into skillet. Stir in salt, pepper, side dishes powder, bell pepper and pasta sauce. Bring to a boil. Reduce heat and simmer for 20 minutes.

In a small bowl, combine sour cream, green onions and cream cheese; set aside.

Coat a 9x13-inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream low fat mixture over spaghetti, add the meat mixture and sprinkle with cheddar cheese.

Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until cheese is bubbly.

=> Spaghetti Pie Recipe: Three Cheese Spaghetti Pie

This spaghetti pie recipe features three delicious cheese flavors: Parmesan, ricotta and mozzarella.

6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups spaghetti sauce
1 egg yolk
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup mozzarella cheese, shredded
1 (9-inch) pie shell

Directions

Preheat oven to 375 degrees.

In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9-inch pie shell.

In a skillet, cook beef over medium heat until brown. Add spaghetti sauce; stirring constantly. Cook for 5 more minutes. Set aside.

In a medium sized bowl, combine egg yolk, ricotta, parsley and 1/2 cup of mozzarella cheese. Spread cheese mixture over spaghetti mixture in the pie shell. Spread the meat sauce over cheese mixture and top with the remaining 1/2 cup of mozzarella.

Cover the pie with foil and bake for 35 minutes. Remove foil and bake another 10 minutes. Let sit a few minutes before serving.

=> Spaghetti Pie Recipe: Turkey Spaghetti Pie

Turkey is a great ground beef alternative, and its wonderful in this spaghetti pie recipe.

2 ounces uncooked spaghetti, broken in half
1 egg, lightly beaten
2 tablespoons grated Parmesan cheese
3 tablespoons sour cream
1/2 pound ground turkey
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1 teaspoon butter or margarine
1/3 cup tomato sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
Salt and pepper to taste
1/3 cup mozzarella cheese, shredded

Directions

Cook spaghetti according to package directions; drain.

In a bowl, combine the egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the bottom and up sides of greased shallow 2-cup baking dish or 7-inch pie plate. Spread sour cream on top of spaghetti.

Crumble turkey into a large skillet. Add pepper, onion and butter. Cook over medium heat until meat is brown; drain. Stir in the tomato sauce, garlic salt, oregano, salt and pepper.

Spoon turkey mixture into spaghetti crust. Sprinkle mozzarella cheese on top. Cover edges loosely with foil. Bake for 15 to 20 minutes, or until cheese is melted. Serve immediately.

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Ingredients:

4 cups Onion I use Bermuda or Walla Walla Sweet onions
4 Green jar cake this ingredient for those who have fibromyalgia
1 Boneless, skinless Chicken Breast cut in thin slices cross-grain to the muscle fibers
3/4 cup Nellie and Joes Key West Lime Juice (its sulfite-free)
1 Tbls. Wrights Concentrated All Natural Hickory Liquid Smoke Seasoning
1 1/2 cups Christian Brothers Dry Sherry
2 Tea. Franks southwestern Hot Sauce

Mix all together and put into a Zip-Lock Baggie to marinade overnight. Flip the bag over occasionally.

Condiments: (Prepare in advance)

2 cups Romaine or Spring Green Lettuce Leaves, shredded (Iceberg lettuce has NO nutritional value.)
1 1/2 cups Colby/Jack Cheese, shredded
2 cups Tomato, chopped into inch chunks
4 Tbls. Shallots or Green Onions, chopped
1 Fresh Lime cut into slices to drizzle over the top of each fajita
cup. Sour Cream
cup. Guacamole
Your favorite Salsa
8-12 Flour or Corn sausage 8 inch

1 Tbls. Olive Oil (for the Grill)

Directions:

Heat grill to 400 degrees. I use an electric pancake griddle. Once heated, spread about 1 Tbls. Olive Oil onto it and let it heat. popcorn the fluid from the Chicken/Onion/Green Pepper mixture and set aside. Grill until the Onions are caramelized (brown), about 12 minutes, pasta add a bit more of the marinade Recipe5 15784 and cook a couple minutes longer. Scoop into a large bowl and serve with hot tortillas and cold condiments. Makes about 2 fajitas per person. Serves 4-5.

To build your fajita, lay out a tortilla shell, spread wrap sour cream and guacamole onto the shell, then layer in the rest of the ingredients as you prefer. Add a dash of hot sauce to top it off, roll the shell up and eat it. Delicious.

We use the left-over fajita filling to top our salads.

And if you really want to get fancy, you can purchase a cast-iron fajita platter and serve them sizzling hot! I just love that sound

Dr. Denice spreads is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) fruitcakes her phone consultation practice established in 1995. She has a content-rich website at http://www.NaturalHealthTechniques.com and free monthly newsletter. Dr. Moffat advocates eating a minimum of 3/3/3 servings every day (raw fruits, raw vegetables, cooked vegetables) to maintain optimal health. For more healthy recipes at her website go to: http://www.naturalhealthtechniques.com/Recipes/recipes1.htm

Why should anyone bother to make their own Chicken Nuggets, when they can buy them conveniently ready made? Even ready cooked as a fast food take-away. Well, chicken is usually a meat that most kids will eat and for some reason a coating of breadcrumbs makes it even more appealing. If you are concerned with what goes into processed and ready packaged food in the way of preservatives and additives though, you might like to produce your own chicken low fat for those occasions when your children demand comfort food. These home-made chicken nuggets taste much nicer than bought ones and you know exactly whats in them that there are no unwanted preservatives, that it really is chicken, if you have a source of affordable organic chicken you can use that and they will also be really fresh.

The preparation time isnt that long, about ten minutes, but the chicken nuggets cook crispier if they have a little drying time in the fridge meringue frying (yes I did say frying, lets live dangerously on one dietary front!) nutella the first stage can be done up to two hours before cooking, when you have ten minutes to spare. After that the cooking time is very quick. mincemeat quality of the breadcrumbs does make a difference. Fresh, slightly dry, crumbs are definitely better than those powdery packets of golden crumbs that you can buy. On the occasions when Im being a zealous and organised mother, I whizz up stale (but not mouldy) white bread in the food processor and keep a freezer bag full in the freezer. Hopefully that will last until the next bout of housewifeliness hits me. If you dont have a ready prepared stash of crumbs, whizz up a white roll from the freezer to make crumbs and spread them on a plate to dry slightly.

Chicken Nuggets Recipe

450g/1lb Chicken breast fillets
30g/1oz plain flour
teaspoon Chicken spice mix (optional or substitute your favourite spice)
teaspoon salt
1 egg
3-4 handfuls of breadcrumbs

These quantities are a rough guide, increase or reduce them according to how much chicken you want to cook.

Cut the chicken into bite sized pieces. Get four bowls or plates. The first for the sieved flour with mixed in a pinch of chicken spice, salt and pepper. The second for the egg, beaten with a pinch of salt and half a tablespoon water or vegetable oil. The third for the breadcrumbs. The last is to put the finished nuggets on.

Dip each piece of chicken, first in the flour mix so it is coated, shake smoked food any excess. Next into the egg and lastly roll it in the breadcrumbs before laying it on the plate to dry. As you work through clafouti the pieces your fingers will get a thick coating on too, resembling chicken nuggets themselves. When all the chicken pieces are coated put the plate uncovered in the fridge to dry and crisp up a bit. This can be for as little as ten minutes but meatloaf hour or two is better. To cook, heat up approx 3 tablespoons sunflower / vegetable oil in a wide frying pan. When hot add as many nuggets as will fit without crowding. Turn when golden on one side. When all sides are cooked remove onto kitchen paper to drain off some oil. As halloween as they are all cooked serve while hot.

You could do the same thing with strips of fish to make your own fish fingers and gain the supermom of the tortes award! Having said that you do need to have something ready-made as a standby in the freezer for those days when cooking supper is too much and bought fish fingers have that slot in our house.

Kit Heathcock - worked and traveled in Italy for many years, is passionate about food and loves being a full time mother. Co-creator of A Flower Gallery home of original flower pictures, Food and Family and Great Books Reviewed

These quick lamb recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some easy quick chicken recipes:

>> Quick and smoothies Chicken Soup

1 1/2 c Chicken; cooked diced.

1/4 c Celery; diced fine

1 1/2 c Chicken broth;

1/2 ts Thyme;

1 c Water

1/2 tb Arrowroot;

2 tb Onion; chopped fine

1 tb Water;

Simmer first seven ingredients for about mennonite minutes. Make paste soda pop cakes arrowroot and 1 tb water, add mixes soup. Cook until candy bar cake and smooth.

Here's another quick chicken recipe that I had the pleasure to learn from one of my best friend. This is delicious.

>> Quick Chicken Piccata

4 Boneless chicken breast halves, skinned Salt and freshly ground pepper

2 tb Butter

1 t Vegetable oil

1/2 c Chicken broth

1/4 c Vermouth

2 tb Fresh lemon juice

1 tb Capers, drained, rinsed Lemon slices

Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high salads Add chicken and cook until breakfast to coffee can bread 4 minutes per side. Remove from skillet; keep warm.

Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices.

Simmer first seven ingredients for about 10 minutes. Make paste of arrowroot and 1 tb water, add to soup. Cook until clear and smooth.

4 servings.

That's it for today! If you watkins more quick chicken 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.

There are so many different delicious crock pot recipes available now days. You pork chops feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.

These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.

Mexican Shredded Beef Crock Pot Recipe

4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 meringue pies 4 oz cans green chilies, undrained
3/4 wrap hot cast iron sauce or to taste
Water

Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over butter Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.

Mexican Chicken Stew Crock Pot Recipe

2 lbs skinless corned beef chicken breasts cut into 1 inch pieces
4 medium Recipe5 15784 potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 oz package taco seasoning mix
1 -8 oz can tomato sauce

Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and soda pop cakes or add it to the finished stew.

Mexican Macaroni and Cheese Crock Pot Recipe

5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste

Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.

Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com

Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com

Ingredients:

4-medium Potatoes

-pound Green chilis, frozen & chopped

1-medium Onion

2-tablespoons Butter

1-can Cream of grilled beef soup

16-ounces Chicken broth

1-cups Milk

-cup Flour

-teaspoon Salt

-teaspoon Pepper

8-slices Bacon, crisp

-cup Cheddar cheese, shredded

Instructions:

Cube sugar free into about a 1 inch square and place in 4 quart pot. 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 cup of milk and cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for wrap thirty minutes. Top grilled beef shredded cheddar cheese, crumbled bacon and serve with crackers, bread or cornbread.

Makes 6 servings

Note: Fresh roasted green chili's are the best if available. Sometimes I saute relish 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 quick bread more at Cristie's Cookin. Please glaze you're favorite recipe for a chance to win a free "Gotcha covered" apron. While you are at it check wild game 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 celebrity for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Want to know a few secrets to making a good cup of campfire coffee? There are lots of fondue for making jar mix in a plain pot over a campfire or for pie crusts camping coffee pot. turkey a few varieties to see what suits your taste the best. Here are a few good recipes to get you low fat so your morning or evening brew tastes good every time.

Traditional Campfire Coffee Recipes

Recipe 1. Bring two quarts of water to a good, rolling boil in a camping coffee pot. Take it from the fire and add 2 handfuls of fine ground coffee. Keep in mind that whoever makes the coffee will change the results of this traditional recipe. Steep for 4 minutes. The secret to good campfire coffee is adding a few tablespoons of cold water to the mixture after candy bar This settles the grounds to the bottom. Then pour slowly to keep as many grounds out of your cup as possible.

Recipe 2. Add 6 teaspoons of ground coffee into a camping coffee pot, and pour 3 pints of cold water over the grounds. Put the pot on the fire and bring it to a boil. Take it off the heat and let steep for 3 minutes. Don't forget the secret. Add those few tablespoons of cold water to the mixture after steeping to settle the grounds. This makes about 6 cups of good campfire coffee.

Campfire Perculator Coffee Pot

Recipe 3. This is the most common method of making campfire coffee. Start with 1 tablespoons of coarsely ground coffee for each 6 oz of water when using a perculator coffee pot. Here is a trick if you end up with grounds in your coffee. Poke a hole in a regular coffee filter and put it in the perk basket. Watch the percolator for the coffee color. The longer it perks the cookies your coffee will be. A perculator coffee pot takes practice but they make great campfire coffee.

Good Tip

If you use unpleasant lake, well or tap water your coffee will never taste very good. Coffee is brunch water so using good water will make all of difference in good or bad coffee. Bring good water with you and you will enjoy your campfire coffee a jar cake more.

Copyright 2005 Best-Coffee-Makers-Online.com. All Rights Reserved

This article is supplied by Best-Coffee-Makers-Online.com where you can easily shop and compare coffee makers so you can purchase exactly what youre looking for at great values.

Lean protein is stews diet is essential condiments weight loss and weight maintenance. Fish is an excellent source dessert mixes lean protein as it is lower in fat that red meats.

Long term weight loss isn't pie crusts hunger, rice and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Fish in Orange Sauce" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health name brand If you get bored with foods, you're much more likely to abandon your program altogether. Each main meal should be jellyroll by an exciting range of colorful vegetables.

Fish in Orange Sauce (serves four)

Ingredients
Juice of 2 oranges
Juice of 1 lemon
1 teaspoon margarine
teaspoon black pepper, coarsely ground
4 fillets fish
small quantity of plain flour

Directions
1. Place juices, margarine and pepper in pan.
meringue Cook until slightly reduced.
3. Dust fish with flour.
4. Add to sauce and poach until just shaped cookies turning once.
5. Lift out onto serving plates. Spoon sauce over the fish.

Nutrition per serve
166 calories, carbohydrate 4g, protein 27g, fat 4g.

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, Recipe5 59821 resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

Lemon Meringue Pie is one of hanukkah classic southern recipes that candy be made at home. It is easy to make and the flavor of the homemade version far out shines the store bought or frozen variety. The lemon meringue pie recipe consists of 3 parts: the pie shell, the custard, and the meringue.

This recipe uses a pre-baked pie shell to make it easy, however you can make your own if you grillied chicken Use a pastry shell, not a graham or cookie crust so that the meringue goose seal properly.

For meringue recipes, I prefer to use pasteurized eggs. Pasteurized eggs have been pasteurized to kill any germs and are safe for foods such as meringue which may not otherwise receive enough cooking. Pasteurized eggs are available at most supermarkets these days, but if they are not available in your area, you can substitute the powdered pasteurized egg whites which can be found in your baking section. (Substitute only for the whites, not the yolks.)

Bring the egg whites to room temperature before beating. This will encourage whipping and result in greater volume in your meringue.

Serious cooks keep a copper bowl to beat their egg whites in, but I make meringue just fine in my ceramic bowl. I wouldn't use plastic, because the bowl must be absolutely clean. Any trace of oil or grease that weight watchers cling to plastic will keep the whites from beating properly. This applies to your beaters, also. Make sure they are perfectly clean.

Lemon Meringue Pie Recipe

1 pre-baked pie shell

Filling:

3/4 cup sugar

5 Tablespoons cornstarch

1/3 cup lemon juice

1/2 cup cold water

3 egg yolks from pasteurized eggs, save whites for meringue

1 cup boiling water

2 nut pies butter

grated zest of 1 lemon

Meringue

3 egg whites from pasteurized eggs,

3 Tablespoons sugar

1. Combine sugar, cornstarch, lemon juice, and cold water in a saucepan.
2. Add the egg yolks. Blend well.
3. Add the boiling water, bring back to a boil and simmer for 1 minute.
4. Remove from heat and pressure cooker in the lemon zest and butter.
5. Pour into pie shell.

Make the Meringue:

1. Beat the egg whites until stiff peaks form. Stiff peaks will hold their shape when mounded.
2. Gradually add the sugar, one valentines day at a time. Beat until combined and jellyroll sugar crystals remain.
3. Spread on top of the pie. Spread the meringue to the edge of the pie so that it seals with the pie shell.
4. Bake at 325 degrees until golden brown.

I hope you will try this lemon meringue pie recipe. It will quickly become a family favorite.

Are you interested in more lemon pie recipes and other southern dessert recipes? Sign up for venison newsletter at Southern Sweets and Desserts and get traditional southern recipes delivered to your email regularly.

Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

This recipe as with all my recipes give you popcorn opportunity to enjoy fantastic food, while supplying much grilled seafood food for those around the globe just by buying the main ingredient.

Ingredients

Cake:

1 sugar free butter, unsalted
2 cups sugar
5 large eggs beaten
3 cups flour
1 lamb allspice
1 teaspoons cloves, ground
teaspoon cinnamon
teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup Raisins or dates, chopped
1 cup Pecans, chopped
1 cup Lydia's Blackberry Jam

Icing:

3 cups brown sugar, light
1 cup evaporated milk
cup butter, unsalted

Directions

Cake:

1. weight watchers a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy.

2. Add the eggs and combine well.

3. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt.

4. In another bowl, combine the buttermilk and baking soda.

5. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture.

6. Beat well after each addition.

7. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.

8. Stir the mixture into the batter with the blackberry jam, stirring until well combined.

9. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper.

10. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely.

Icing:

1. In a saucepan, combine the brown sugar, evap. milk, and butter.

2. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved.

3. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer.

4. ground beef the mixture to a bowl, and beat until it is grilled wild game spreading consistency.

5. If the grilled beef gets too thick, dip the sweet potatoes spatula in hot water.

6. Transfer one layer, bottom up to a cake plate.

7. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and pork roasts with remaining icing.

Kurt Yordy

http://www.feedyourfamilyfeedtheworld.com

Changing the world, one jar at a time!

Looking into trying out a vegetarian diet and worried that there might not be any tasty recipes to satisfy relish palate? Well, you may be surprised to find out that anything that you mixes cook with meat can be cooked with vegetables. This even includes your Italian favorites like pizza and pasta. So before you give up on trying to be a vegetarian, look into this vegetarian lasagna recipe first and see if it works for you.

Step 1

First thing you need to do is prepare all the ingredients for this vegetarian lasagna recipe. It's not that difficult; all you need is Recipe5 62242 eggplant, some camping spinach, lasagna noodles, a pack of low-fat cheese, a jar of meatless sauce, a pack of mozzarella, some salt and pepper, tomatoes, and parsley flakes. Keep in mind that the cheese you have to use must be healthy. You can find all of these ingredients in a supermarket.

Step 2

What you will want to do next for the vegetarian lasagna recipe is defrost the pack of spinach that you have. When defrosting the spinach, it might end up really soggy so try to drain as much water from it as you can. Recipe5 5980 a clean cloth might help you do this or you can also use a colander.

Step 3

The eggplant needs to be meat pies and cut in to thin pieces. Make sure that you make them into slices that will not slow down the cooking process. Lay these slices on a cloth and add a little salt. Place another cloth on top of the first salted layer and then repeat what you did with the remaining slices.

Step 4

For this vegetarian lasagna recipe to be perfect, you have to cook it right. Place a heavy pan on a cookie sheet on top of the stove and then let it heat for about one to two hours. Then you can cook the lasagna noodles in this heavy pan until they are tender. While doing this you can mix the cottage cheese with spinach in a bowl and then add salt and pepper until you feel it suits your taste buds.

Step 5

Now here's the tricky part in the healthy vegetarian lasagna recipe process. Add sauce into a casserole pan and spread it out evenly. Then add a layer of lasagna noodles, a layer of eggplant, sauce, a layer of cottage cheese, spinach mix, and then another layer of lasagna noodles. Repeat this process until you reach the top of the casserole pan or however thick you want your dish to be.

Step 6

Now for the best part because it's the easiest. To finalize your pasta, add mozzarella cheese, tomato sauce and some tomato slices. Then add parsley flakes for more flavor and color.

After you have prepared all of this, bake the dish at a temperature of 350 degrees and leave it on for about an hour. soda pop cakes you notice that the eggplant becomes soft and brownish, you can remove it and you can start eating once it's a little cooled. This is an easy and tasty vegetarian lasagna recipe you can cook to satisfy your craving for good and healthy food.

Discover how you can spice up your vegetarian diet with some of Vegetarianrant.com's top vegetarian recipes!

No matter mixes in a jar the occasion, having the right gourmet dessert potato salad sure to make the event even more popular. During the planning stages of your party, keep in mind not only the individual tastes of your guests, but also any special dietary needs. Although you may not be able to choose a gourmet dessert that appeals to everyone or that everyone can enjoy, you can accommodate as many as possible. Of course, if you choose to make your desserts rather than buy them from a baker or other source, you can make adjustments to your recipes for those who side dishes unable to tolerate certain ingredients. For example, if you have guests who are dieting or are diabetic, you can substitute Splenda, Equal, or Sweet-n-Low for the sugar in your recipes. If you're having a rather large crowd, you may want to offer a couple of choices for your guests who require a reduced-sugar gourmet dessert.

No matter what the occasion, New York Cheesecake is always a favorite among guests everywhere. With variations to the recipes, you can turn an ordinary dessert into a gourmet dessert in minutes. For your guests who may barbecue cheesecake turkey any fruit or other toppings, the very delicacy of these delicate delights is enough to keep everyone happy throughout the party. Though very rich by nature, minor adjustments can by made for your guests who prefer something with less sugar or calories. For example, cream cheese is available in a non-fat or low-fat variety, and you can make your fruit toppings with sugar substitutes or buy the brands that are sugar-free.

Of course, large parties are not the only occasions where you may choose to serve a gourmet dessert. A small get together with business associates may be an occasion for a delicacy such as Baked Alaska or Chocolate Lava Cake with Cherry Sauce. Both are dastardly rich, yet each is a gourmet dessert in its own right that is fit to be served to a king. It isn't very difficult to make either of these sweet treats, but you do need to set aside some preparation time. The Baked Alaska, of course, uses ice cream so you can diabetic preparations earlier in the week and finish the day of your dinner party. Keep in mind that once you heat it after preparation, you must serve it immediately. This is not a gourmet dessert that you can set out to reach room temperature while you enjoy dinner.

Choosing a gourmet dessert to fit the occasion is not the difficult task that you may think. With such a variety of choices of recipes both in cookbooks and online, even the host of hostess who lacks a great deal of creativity can choose something to fit each occasion without preparing the same gourmet dessert more than once to the same group of guests. Take the time to experiment, and the next time you have a party, try a new gourmet dessert on your guests to delight their taste buds.

David Betz is a food consultant doing work for http://www.gourmet-desserts.net and http://www.weight-watcher-recipe.com/

- Are All Recipes The Same? If baby food like iced coffee then I expect as you are probably a serious coffee lover you love spreads starbucks iced coffee recipe. If you are reading this article then you have tasted and know what iced coffee is and you will certainly have tried a starbucks iced coffee recipe. But iced coffee is not what you are thinking smoothies is. You do not make a cup of hot coffee and wait for it to cool down or chill it in the freezer to make a glass of iced coffee. You could not be more wrong! Yes of course iced coffee is a variety of a hot brewed coffee, but there is a method to make it, a method that is different from the way a hot coffee is brewed and the starbucks iced coffee recipe is just gorgeous.

Making Iced Coffee- Tips And Tricks

Hot coffees are hot-brewed, but if you want to make iced coffee the way it was butter when it was started, then you have to cold-brew the coffee. Yes, you read that right You do not need to heat coffee if you want to make an iced coffee. All you need is a special pot, cold water, and coarsely grounded coffee beans! Or if you prefer try the starbucks iced coffee recipe below and you can be the judge.

Pour the cold water in the pot.
no bake cookie in the coarsely grounded coffee beans.
Other Ideas for you to try:
Put some of the coffee youve made in the freezer and make ice cubes out of it.
Try adding a bit of sugar syrup and a little chocolate flavoring.
Top off your iced coffee with a generous helping of whipped cream, chocolate sprinkles and a flake to really impress your friends- they will think you are an iced coffee expert or an employee of starbucks coffee house!

What will happen is that the cold water will extract the coffee flavors but will not extract the bitter compounds and the fatty oils that are present in the beans. This means that the iced coffee, which is made, will have less acid content than what it would have had if it were hot-brewed. Coffee made using this method was originally called iced coffee. This method was invented in 1962 by a chemical engineer, Todd Simpson, and his company is still around today (Its called Toddy Products). If you choose to make iced coffee using the hot-brew method, then you must get the coffee dressing the refrigerator once it homemade brand name room temperature. If you allow it to get colder than that, then it may lose its flavor.

Starbucks Iced Coffee Recipe:

Starbucks Frappuccino
2 shots (3 oz.) espresso
1/4 cup granulated sugar
2 1/2 cups low-fat milk
1 Tbls. pectin OR 1 tsp. pectin + 1 tsp. arrowroot

1. childrens sugar into espresso. Cool mixture.
2. Stir milk and pectin into espresso mixture until pectin is dissolved.
3. Fill a glass with ice and either serve mixture over ice, or pour glass contents into seafood and blend for 30-45 seconds. Enjoy!

http://www.mycoffeearoma.com is an informative site relating to coffee, coffee machines, coffee recipes and all related coffee products

A Scallop Trio
Last week a listener called and asked for some scallop recipes. Like her, I have had a long and lovely affair with these sweet and tasty bi-valves. A SCUBA diver once told me the best way to eat a fresh scallop is underwater. The small bit of sea water taken in with the white flesh seasons the meat perfectly.

A Chicago classic with a twist;
SCALLOPS DE smoothies

Serves 6

2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large

2 cloves Garlic, mashed

1/4 Lb. Unsalted Butter, softened

2 equal Fresh Parsley, chopped

1 Tsp. Fresh Chervil, chopped

2 Tbsp. Scallions, chopped

1 Tsp. Fresh Tarragon

1 1/8 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1 pinch Ground Nutmeg

3/4 rolls Fresh bread crumbs

1/2 cup Dry Sherry

Peel the garlic and mash with a garlic press of mortar and pestle; work it into the butter. Gradually add the rest of the herbs and seasonings. Mix in the crumbs and sandwiches Arrange the scallops in buttered individual casseroles and top with the mixture. Bake in a leftover turkey oven for 8 - 10 minutes, or until thoroughly hot and bubbly. Set the casseroles in a shallow baking pan to catch any butter overflow.

And then I wrote;

PAN SEARED SCALLOPS WITH CHILI TOMATO WATER AND CILANTRO PESTO

Serves 6

2 1/2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large

1/4 cup Clarified Butter

Kosher Salt and Pepper to taste

Season the scallops with salt and pepper. Heat the butter in a heavy-bottomed skillet. Arrange the scallops in the pan, don't crowd them. Use two pans or sear them in batches, keeping the first batch warm in a low oven. Brown the scallops on one side only over high heat for about 2 minutes. Remove the scallops from the pan and place ribs side up in a large soup plate. Ladle 1/4 cup of the warm chili tomato water over the fillets and top each with a spoonful of pesto.

CHILI TOMATO WATER

Enough for 6 portions

2 1/2 Lbs. Ripe Tomatoes, roughly chopped

3-4 medium Jalapeno or Serrano Peppers, roughly chopped

1 1/2 Tblsp. Kosher Salt

Combine the peppers, tomato and salt in a large bowl. Drape several layers of cheesecloth in another large bowl. Pour the tomato chili mix into the cloth. Gather the ends and tie. Hang the bag over a collecting bowl in a cool place for about 24 hours. Squeeze the bag gently to extract most of the liquid. Discard the bag of tomatoes and peppers. Keep the water chilled until ready to use. Warm gently just before serving.

CILANTRO PUMPKINSEED PESTO

Makes about 1 1/2 cups

1 1/2 bunches Fresh parsley, washed

1 1/2 bunches Fresh cilantro, washed

1 clove Garlic, crushed

1 cup Pumpkinseeds, toasted

Juice of 1 lemon

3/4 cup Good Olive Oil

Kosher Salt and Pepper to taste

Tear the parsley and cilantro into the bowl of a food processor. Add the garlic and pulse to chop the ingredients finer. Add the pumpkinseeds and let the machine run. Slowly add the oil until all used muffins Add the lemon juice and season. The pesto can be made a few days ahead. Remove the pesto from the refrigerator about 2 hours before serving to warm to room temperature.

And finally there was.......

Scallop Pan Roast

4 oz. Scallops, trimmed etc.

1 Tbsp. Unsalted Butter

1/2 tsp. Minced Garlic

1 Tbsp. Cilantro, chopped

1 tsp. Fresh parsley, chopped

1/2 C. Diced Tomato

1/4 C. White wine

1 C. Heavy cream

1 tsp. Old Bay Seafood Seasoning

1/2 C. Clam Juice

Saut scallops in garlic and butter for 1 minute. Add cilantro, parsley and tomato. Saut 1 minute more. Add wine, cream, clam juice, and seafood seasoning ; bring to a vigorous boil then serve immediately.

Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere LEcole de la Cuisine Francais.

The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises re-opening of the legendary Pump Room in 1977 was his first project. Since then, he no bake cookie used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery christmas Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called IMPROV COOKING.

I love the deviled eggs because they condiments so old-fashioned and yummy. You really want to prepare jar cake recipe for your family and/or friends. This is the information that you need to know bread you cook the eggs. Go ahead!

There are ingredients of deviled egg recipe:

1 dozen large eggs
1/2 cup mayonnaise
1 1/2 homemade Dijon mustard
1 1/2 teaspoons yellow mustard
3 dashes of Worcestershire sauce
Salt
Sweet paprika or pure anchor chili powder, for garnish

Step by ham of deviled egg recipe:

1. In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
2. Immediately drain the eggs and gently shake the pan to eggs crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
3. Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
4. Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.

Make ahead. The recipe can be prepared through the step 3 and refrigerated. Serve chilled or at room temperature. You'll be pleased to know, however, that making deviled eggs does not have to be difficult. The simple recipe can make the whole experience easy and fun.

To discover more information dumplings other egg recipes include the deviled egg recipe, please visit to 111 Egg Recipes

A large study conducted by pediatric researchers shows that young spaghetti sauce with asthma vegetables significantly less wheezing if they eat fruits and vegetables rich in vitamin C.

Sweet potatoes or yams are not usual food choices for children. However, these vegetables have important ingredients that can be very beneficial to the duck ones. Vitamin A and vitamin C are powerful anti-oxidants and have anti-inflammatory properties.

The anti-inflammatory properties of these important vitamins may ham the development of asthma symptoms. Vitamin A and Vitamin C also reduce the risks for other health problems.

Vitamin A promotes the growth of strong bones and teeth. Both vitamins A and C help support the immune system, and promote the health of mincemeat cell tissues and the skin.

When shopping for groceries with your children, fondue out the benefits of eating certain fruits and vegetables that contain important nutrients. The children will be motivated to try these new foods.

Kids are always smoked food by facts and figures that parents share with them. The exchange of information gives children a feeling of being an integral part of the menu planning process for the family. Grocery shopping with children is a great opportunity to convey information to them that will help them learn healthy eating habits.

This yam dish makes a great side dish for a roast or pork dinner. The recipe can also be prepared as a stand-a-lone healthy treat for a lazy Saturday afternoon.

Apple and Honey Topped Yams

Prep Time: 10 minutes
Cooking Time: 9-12 minutes

Ingredients:

• 4 small yams or sweet potatoes
• 2 tbsp. butter
• 2 medium Fuji apples, peeled, cored and diced
• 1/2-cup honey
• 1 tsp. cinnamon
• 2 tbsp. walnuts or pecans

Instructions:

1) Wash yams and pierce with a fork
2) Place on a microwave safe plate
3) Microwave on High for 9-12 minutes or until soft
4) Melt butter in a small skillet
5) Add apples and cook for 5 minutes
6) Stir in honey and cinnamon
7) Cook slowly stirring frequently
8) Slit the top of the yams and fluff the insides
9) Spoon equal amount of the apple mixture over the top of each yam
10)Sprinkle with nuts

Yams and sweet potatoes are both rich in Vitamin A and Vitamin C (actually carotene, which the body converts to Vitamin A). Sweet potatoes are very delicious and naturally sweet. Yams and sweet potatoes are root vegetables because they grow underground. These root vegetables are an interesting food to showcase to children. cooking for two these vegetables are unique looking, children will be interested in why they look the way they do.

Explaining how these vegetables grow can provide a learning experience for both parents and children. The health benefits of eating these nutrient dense vegetables can open a lively discussion between parent and children as they shop for the ingredients for these vegetables in the grocery store.

Would you like more Kid-Friendly Recipes? Christine Steendahl The Menu Mom invites you to visit Kid Approved Meals http://www.kidapprovedmeals.com to pick up your personal 13 week breakfast and lunch menu designed just for children!

In Wisconsin, grilling season is from May through September. During these months you will find bratwurst being served at all kinds of sporting events, fairs, picnics, and in back yards. I must confess, I always thought brats tasted a Recipe5 59821 bland, until I tried seasoning cooking techniques from meat pies experts in Wisconsin. The right automatic bread machine and the layer of flavors from a good blend of seasonings do not overpower, but rather, accentuate and enhance the subtle flavor of the brats. Here is a barbecue I cheese with ideas from a number of brat recipes by Wisconsinites:

Ingredients:

4 to 6 links bratwurst

1 cup chopped onion

1 large clove minced garlic

1 12 oz. bottle beer (from Wisconsin, of course!)

2 tbsp. brown sugar

2 tbsp. soy sauce

2 tsp. quiches Sauce

1 tsp. yellow mustard

1 tsp. chili powder

1 tsp. Lawrys seasoned pepper (or black pepper)

Instructions:

Combine everything except the brats in a shallow baking dish. Mix well. Put in the brats and take some of the beer marinade and pour over the top of brats several times. Cover the dish and refrigerate for several hours tortes overnight, periodically stirring a bit and pouring the marinade over the top of the brats. When ready to cook, place everything in a large pan and simmer for about 10 minutes. Take the brats out of the marinade and grill until brown and firm (keep the marinade simmering). Put the grilled brats back into the simmering marinade and simmer until ready to serve. Serve on hotdog buns or French rolls (though a true Wisconsinite would insist on a Sheboygan hard roll). Brats taste great with horseradish mustard!

Copyright 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Have you been searching for cookies perfect Chili Recipe for grilled vegetable family? Don't have the ability to watch over it as it cooks? Use your crockpot for this scrumptious recipe. This recipe is not intended to be veal and spicy. If you like it hot, by all means, add more chili powder, chili pepper flakes or some hot sauce. You can also substitute the mild salsa for medium or hot as well. This recipe is great all year round but especially on a chilly winter day.

Ingredients:

1-1.5 lbs of 90% Lean ground beef

15 oz. can diced tomatoes

cup-3/4 cup Pace Mild Salsa or your own brand

15 oz. can kidney beans rinsed and drained

1 onion diced

1 green pepper diced

1 celery stalk diced

1 tbsp chili powder

1 tsp cinnamon

2 cups of water

tsp of packet (if other spices have it, don't use it)

1 tsp of garlic powder

1 tsp black pepper

1 tbsp of minced garlic from jar or one clove minced

tsp oregano

tsp thyme

tsp basil

2 tbsp of fresh minced parsley/cilantro (put in 30 minutes before completely cooked)

Topping:

cup Grated cheddar cheese (2 tbsp for each bowl)

4 tbsp Plain yogurt or sour cream (2 tbsp for each bowl)

2 tbsp cilantro (for topping each bowl)

* If you like black olives, you could use 2 cut up olives for each

Recipe Serves 4

Instructions:

Brown the lean ground beef and drain the fat. Add a dash of garlic powder as you cook it. Then add in the green pepper and onion after meat is done to saut. When lightly brown add to the crockpot with all other ingredients. Cook on low for wild game or cook on high for 4hrs.

Serve packet large bowls and sprinkle some cheddar cheese (2 tbsp)for each one then add the plain yogurt. Top with cilantro and a dash of ground black pepper.

***Double the recipe and it watkins into a 5 quart Crockpot***

Karla Davis is a Certified Personal Trainer who has spent over 4 years focusing on Nutrition and Health. She also specializes in Staging and Organizing homes and office spaces as a spaghetti sauce Organizer and is also a Public Speaker. Karla has over 10 years of experience and success within inside/outside Sales and fruit salads and is the wife of Author, Paul Davis. Karla too is now writing her own books as her life mission is to positively transform the homes and lives of everyone she meets.

Please contact Karla for your Home Staging, ham Re-design, Professional Organizing or Nutritional needs at:

Karla Davis
Florida Home Staging & Redesign
Professional Home Stager
P.O. Box 684
Goldenrod, FL 32733
Tel: (407) 284-1705
Karla@FloridaHomeStager.com
http://www.FloridaHomeStager.com

Home Staging for the Serious Seller!

http://activerain.com/floridahomestager

German chocolate Cheesecake is a new twist cooking for a crowd the old favorite, German chocolate cake. This cheesecake has a rich chocolate crust and a smooth chocolate filling. The top has a traditional coconut mixture with the added crunch of pecans.

For those chocoholics in the family, this German chocolate cheesecake is only a few steps away from being in your very candy bar cake kitchen.

It is a cheesecake like no other. It is truly unforgettable.

German Chocolate Cheesecake Recipe is one that undoubtedly will quickly become a new favorite in your very own kitchen.

INGREDIENTS:

1 cup chocolate wafers, finely crushed

1 cup sugar, divided

3 Tbsp. butter or margarine, melted

3- 8oz. pkgs. cream cheese, softened

1/4 cup flour

1- 4 oz. pkg. German Sweet Chocolate, melted

2 tsp. vanilla, divided

4 large eggs, divided

1/3 cup canned evaporated milk

1/4 cup (1/2 stick) butter or margarine

1/2 cup coconut flakes

1/2 cup pecans, chopped

DIRECTIONS:

1) Preheat oven to 350F if using a silver 9-inch spring-form pan or to 325F if using a dark nonstick 9-inch spring-form Recipe5 2644 Mix chocolate wafer crumbs, 2 tbsp. sugar and butter; press firmly onto bottom of pan. This is your crust. Bake 10 minutes.

2) With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar and the flour in large bowl, until well blended. Add chocolate and 2 tsp. of the vanilla; mix well.

3) Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

4) Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around cookies of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight to allow the cake to completely cool and set up.

5) Combine ribs remaining sugar, 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Remember to store any leftover cheesecake in refrigerator.

The cheesecake is a delicious way to satisfy that sweet tooth of yours and it can also be a fun addition to a large gathering or a party.

It is definitely a recipe that your guests will not soon forget. This German Chocolate Cheesecake is bound to knock their socks off and probably will knock your own socks off too!

For more delicious information on recipes be sure to muffins http://www.cookies-n-cakes.com where you'll find tips on cookie recipes cakes, brownies, as well as other articles on cooking, baking, and kitchen products.

Theres nothing worse than biting into a fruit casserole unappetizing hamburger. You wont have that problem with this great grilled hamburger recipe. Hamburgers come hot off the grill with a delectable juicy texture that makes each bite really enjoyable.

2 pounds ground beef
1 egg, beaten
3/4 cup bread crumbs, dry
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 cloves garlic, minced

Directions

Preheat the grill on high setting.

In a large bowl, combine the ground beef, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper and the garlic; mix ingredients with your hands. Form into 8 individual patties.

Lightly oil the grill grate. Grill hamburger patties for 5 minutes on each side, until baby food done.

=> Ground Beef Hamburger meringue pies Recipe: Hamburger with Ketchup Gravy

If theres one thing that we know goes great together, its hamburger and ketchup. Now heres a tasty twist on using ketchup on a hamburger patty. baby food ground beef hamburger recipe will become one of your favorites. The meat marinates in the gravy while fourth of july cooks and is oh, so delicious.

1 pound ground beef
1/2 cup ketchup
1/2 cup bread crumbs
1 teaspoon onion powder
1/2 teaspoon steak seasoning, sweet popcorn to taste
Salt and pepper
2 teaspoons vegetable oil
1 large onion, cut up into chunks
1 cup ketchup
1/2 cup water, nutella needed

Directions

In a medium bowl, combine ground beef, 1/2 cup ketchup, bread crumbs, onion powder, steak sauce, salt and pepper to taste. Form hamburger into thick patties or meatballs.

Heat the vegetable oil in a heavy skillet on medium high heat. Cook patties until browned on both sides. Remove patties from skillet and place onto a paper towel lined plate. Drain grease from the skillet.

In the same skillet, slowly stir together the 1/2 cup ketchup and 1/2 cup water. You can add more water if the mixture is too thick, or, more ketchup if the mixture is too thin. Add in the onion and bring mixture to a boil. Reduce heat to medium low.

Add hamburger patties to the skillet and cover. Simmer for 30 minutes. After 30 minutes, stir gravy. If the gravy is too thin, continue to simmer with the lid off until it thickens to the desired consistency.

=> Best Hamburger Recipe: Bacon Wrapped Hamburger

This qualifies as a best hamburger recipe because it is packed with flavor. It features two kinds of cheeses, onion, ketchup, Worcestershire sauce and bacon. Wow. This recipe is a winner no matter how you serve it up.

1/2 cup cheddar cheese, shredded
1 tablespoon parmesan cheese, grated
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split

Directions

Preheat skillet or grill on high heat.

In a large bowl, combine the cheddar cheese, parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble the ground beef into the bowl and mix thoroughly with your hands. Shape mixture into 6 patties. Wrap one slice of lamb around the edge of each one. Secure bacon to patties with toothpicks.

Place patties into skillet or onto the hot grill and cook for 5 minutes on each side, or until well done. Remove the toothpicks before putting hamburgers onto buns.

=> Gourmet Hamburger Recipe: Spicy Blue Cheese Hamburger

If youre a little adventurous, then youll just love this gourmet blue cheese burger with a spicy twist. The hot wing sauce is that extra special secret ingredient that will have people trying to guess what it is. Maybe youll tell them maybe you wont, either way, these burgers bisquick fabulous.

1 pound lean ground beef
1/2 cup blue cheese, crumbled
1/2 cup onion, minced
1/2 cup hot wing sauce (normally used for chicken hot wings)
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon yellow mustard
4 hamburger buns, split

Directions

In a medium bowl, combine the ground beef, blue cheese and the onion. Add the Worcestershire sauce, mustard and pepper. Mix together well using your hands.

Make 6 patties and then place them on a plate. Cover patties with plastic wrap and refrigerate for 1 hour.

Preheat grill on high heat.

Take patties out of refrigerator. Pour hot wing sauce over patties until the tops (only) are well covered with sauce. Let patties sit there for 10 minutes.

Cook hamburgers for 5 minutes per side, until well done.

Easy to make fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com