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    Shrimp egg lovers take heart... gurus say they re low in fat and good for you.

     

    I love shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been telling us they’re high in cholesterol and if you eat these two foods you will have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite all that cholesterol, shrimp is perfectly good for you. This is no longer a health concern, because shrimp is low-fat with a rich content of highly unsaturated fatty acids, which lead to the formation of high-density lipids, commonly known as "good cholesterol". Consuming shrimp may actually lower blood cholesterol levels. So, here’s a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook, but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here’s a tip I would like to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste. Shrimp in Spicy Mustard Sauce 12 oz. shrimp, peeled, deveined 2/3 cup fat free Ѕ & Ѕ, or substitute evaporated skim, regular skim or low-fat milk or soy milk 2 tablespoons Dijon Mustard Ѕ teaspoon curry powder ј teaspoon cumin ј teaspoon black pepper 1 teaspoon lemon juice Ѕ teaspoon chicken bullion powder or 1 cube 1 tablespoon olive oil Ѕ onion, minced 4 garlic cloves, minced Parsley Parmesan Cheese (optional) 1. Shell & devein shrimp and set aside. 2. In 1-cup liquid measure combine milk, mustard and seasonings, set aside (if you are using milk instead of the fat free Ѕ & Ѕ , mix some of the milk with a tablespoon of cornstarch and add to sauce at end to thicken.) 3. In a skillet, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to 3 minutes. 4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using) let simmer until slightly thickened, 1 or 2 minutes. 5. Using a slotted spoon, remove shrimp to serving platter; set aside. 6. Increase heat to medium-high; continue cooking sauce until mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan. Makes 2 servings This is great served over noodles or rice. Hope you enjoy your shrimp!

         
    Shrimp cheesecake

     

    Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can't believe how good it really is... 1 pounds cream cheese(get a good solid cream cheese not one of those presoftened ones) 1/2 pound sour cream 1 1/2 pounds fresh medium shrimp 1/3 cup green bell peppers chopped fine 1/3 cup red bell peppers chopped fine 1 large clove garlic minced 2 ounces butter 3 medium eggs 1/2 cup all purpose flour 1/3 cup heavy cream 6 ounces shredded New York sState sharp Cheese pepper as you like it. Lining For Pan: 10 ounces dried unflavored bread crumbs 6 ounces melted butter Tomato Sauce: 1/4 cup chopped onions 1 medium bay leaf 1 1/2 teaspoons dried italian seasoning 1 clove minced garlic 2 tablespoon olive oil 28 ounces crushed tomatoes (canned) Cook, clean, and chop your shrimp. Saute peppers, garlic, onions, in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside. Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one. On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper. Prepair your 10 inch x 2 inch springform pan: In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well. Using melted butter and a pastry brush butter the sides of your springform pan. press the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan. Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but thats OK, but not mutch ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from th pan. Prepair your tomato sauce while your cheesecake is cooling: Saute your onions, garlic, and italian seasoning, and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce. Serve hot over room temperature cheesecake. About The Author Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at Free Gourmet Cheesecake Recipes NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to [email protected] net

         
    Simple crockpot recipes for a three course meal

     

    I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course meal; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal, but it sure was a party-saver... Smoked Sausage And Beans 2 lg. pork-n-beans (3-21 oz. cans) 1 pt. chili sauce 1 c. barbecue sauce 1 c. sweet and sour sauce 1 1/2 lbs. smoked sausage (sliced into bite-size pieces) On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together. Bake for 30 minutes at 375 degrees. Crock Pot Chicken In Mushroom Gravy 3 whole chicken breasts, halved 1/4 c. dry white wine or chicken broth 1 can cream of chicken soup 1 (4 oz.) can mushrooms, sliced Salt & pepper Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. Spiced Fruit Cobbler 4 cans or 1 qt. fruit 1 tsp. nutmeg 1 tsp. cinnamon 2 tbsp. sugar 1 pkg. white cake mix 1 1/2 c. water 1 1/2 c. water 2 eggs Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees. Enjoy!

         
    Sleepyheads love cookie pancakes. delicious cookie pancakes are even more fun topped with jam or whipped cream

     

    Here's the newest way to serve up some fun at breakfast. Turn everybody's favorite fluffy pancakes into scrumptious Cookie Pancakes. Think of the happy possibilities--Chocolate Chip Cookie Pancakes, Snickerdoodle Pancakes, Oatmeal Cookie Pancakes, with aromas guaranteed to get your sleepyheads out of bed and racing to the breakfast table. All you do is add a few fresh ingredients to pancake mix and then get creative. The best news? These cookie pancakes are so delicious, your family can either dress them up with jam or whipped cream, or keep it simple on busy mornings and just grab some to go. Breakfast has never been more fun! Chocolate Chip Cookie Pancakes 2 cups Krusteaz Buttermilk Pancake Mix 1/4 cup light brown sugar, packed 1/2 cup mini chocolate chips 1/4 teaspoon salt 11/4 cups milk 1 egg 3 tablespoons melted butter 1 teaspoon vanilla In medium bowl, stir together pancake mix, brown sugar, chocolate chips and salt. Add milk, egg, butter and vanilla. Stir with a whisk until blended. For each pancake, pour 2 tablespoons batter onto lightly greased and preheated 375°F griddle (medium heat). Cook 11/2 minutes per side, turning only once. Snickerdoodle Cookie Pancakes Prepare chocolate chip cookie pancakes as directed, substituting 1 teaspoon cinnamon for the chocolate chips. Serve pancakes with additional butter and sprinkle with cinnamon and sugar topping. Oatmeal Cookie Pancakes Prepare chocolate chip cookie pancakes as directed, substituting 3/4 cup rolled oats (quick or old-fashioned) for the chocolate chips and adding 2 teaspoons cinnamon.

         
    Smart dining save money

     

    There are numerous excuses for not packing a lunch or staying home and preparing a meal. For many it is much more than just the consumption of a meal-dining out is a social event. Dining out is relaxing, different, satisfying, and socially engaging. One way to empty your bank account quickly is to dine out regularly. Just like all social events, dining out constantly comes with a price. You might be shocked if you add up the amount of money you spend dining out regularly. I challenge you to conduct a personal experiment - we all can benefit from saving money. Keep track of your dining habits for two weeks. Everyone loves dining out, but for this experiment consider this compromise. Just eat out once or twice a week, and for the rest of your meals pack lunches and snacks. Prepare your morning and evening meals. You’ll be shocked to learn that you can prepare several meals and snacks for the price of one restaurant visit. Just like every other life activity, balance is essential. The money saved from constantly dining out can really add up. Over thirty dollars a week can be saved easily. That’s over a hundred dollars a month in savings. Geez, what are you waiting for! If you’re at all like me, I know nothing about cooking. So, what to do? Well, there are volumes of books, videos, and television shows that teach you how to make delicious, nutritious, economical meals. Not only will your pocket thank you, but your stomach will as well! A trip to the market, and an extra twenty minutes in the kitchen will save you time and money in the long run, and isn’t that appealing to everyone?

         
    Solve the dinner dilemma

     

    A study at Harvard Medical School showed that children who ate dinner more often with their families had diets of better nutritional quality than those who seldom had family meals. Children who often ate with their families were more likely to eat enough fruits and vegetables and to get more of the vitamins, minerals and fiber they need. Regular family diners were also more likely to eat less saturated fat and trans-fatty acids and less likely to eat fried foods and drink soda. If you want to teach your children good eating habits, it's simple to make a meal that's nutritious and appealing to their palates. Start with cooked rice, add veggies and stir fry. Then pour on kid-friendly, nutrient-dense eggs and scramble. If you like, you can add soy or teriyaki sauce or even mayo or bottled salad dressing to the eggs and top the scrambled skillet supper with chopped fresh chives. The next time you want a good meal in a hurry, make omelets or a family-sized frittata with your family's favorite flavoring ingredients or even leftovers, perhaps dribs and drabs of deli meats, veggies and cheese. For another quick-and-easy dinner, Cheesy Pasta, Veggie & Egg Skillet Meal starts with quick-cooking pasta and a medley of colorful vegetables. It's nipped with your choice of tarragon or marjoram and gooey with cottage cheese. For high-quality protein, simply use a spoon to make indentations in the mixture and gently break eggs into the indentations. Cover the skillet and cook until the eggs are done. That's all. Supper's on! Including foods from the grain, vegetable, milk and meat/meat alternates groups of the Pyramid, this easy-to-assemble combo is high in essential nutrients. You need only cheese and fresh fruit to round out a well-balanced menu starring this hearty meal-in-one. CHEESY PASTA, VEGGIE & EGG SKILLET MEAL 4 servings 1 package (7 oz.) small shell pasta (conchiglie) Cooking spray 2 cups low-fat (1 or 2%) cottage cheese 1 teaspoon tarragon or marjoram leaves, crushed 2 cups fresh steamed or thawed frozen broccoli, cauliflower and carrot vegetable blend (about 9 oz.) 4 eggs Cook pasta according to package directions. Drain thoroughly. Meanwhile, evenly coat 10-inch non-stick omelet pan or skillet with spray. Add drained pasta. Stir in cheese and tarragon until pasta is evenly coated with cheese. Add steamed or thawed vegetables. Stir until evenly coated with cheese. Cook over medium heat, stirring occasionally, until heated through and mixture begins to sizzle, about 5 to 10 minutes. With back of spoon, gently make 4 indentations in pasta mixture. Break and slip an egg into each indentation. Cover and cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes. Nutrition information for 1 serving of 1/4 recipe using 1% cottage cheese and tarragon: 362 calories, 7 gm total fat, 217 mg cholesterol, 544 mg sodium, 382 mg potassium, 45 gm carbohydrate, 28 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, calcium, phosphorus, zinc, dietary fiber.

         
    Some different ideas for cooking rice

     

    Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean. The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender. Steamed rice. Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes. Boiled rice (japanese method). Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes. Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains. Rice with fig sauce. Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish. Orange rice. Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice. Rice with raisins. Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream. Rice with peaches. Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish. Browned rice. Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

         
    Some irish recipes to celebrate st. patrick s day

     

    St. Patrick’s Day is March 17th, and it is a “day for wearing green” and other Irish traditions. Even though the patron saint St. Patrick was not born in Ireland, everything that is Green (which symbolizes spring and the prospering of the crops), fun and Irish can be worn or used to celebrate this holiday. And it is a holiday for all ages. Here are some entertaining ideas to use on St. Patrick’s Day. A few drops of green food coloring goes into anything you might want green, even a mug of draft beer. Anything made with Irish cream or Irish whiskey has the Irish spirit, too. Authentic Corned beef and cabbage Corned beef brisket, about 4 lbs. 1 juice orange 18-20 whole cloves 1 tsp. whole yellow mustard seeds 1/2 tsp. caraway seeds 1/2 tsp. whole black peppercorns 1/2 tsp. whole coriander Put corned beef brisket into large pot for cooking. Take cloves and insert them, then sprinkle remaining spices on. Cover brisket with water, bring to boil, then simmer for 3 hours or until tender. 3 lbs. small potatoes, peeled 2 1/2 lbs. carrots, peeled and cut into large pieces 1 medium head cabbage About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards. St. Patrick Day Cookie Pops (for the kids to make) Box of Vanilla Wafers Box of Popsicle sticks Vanilla or chocolate frosting; or Peanut butter Various decorations – chocolate chips, icing packs, assorted green candies, green sugar sprinkles, ju ju bees, sprinkles, etc. Spread out Ѕ of the vanilla wafers, with the flat sides up on the plate. Take the vanilla, chocolate icing, or peanut butter and spread across flat surface. Next, take a Popsicle stick and lay it down with the end in the middle of the cookie. Top with another vanilla wafer to make a sandwich. Now the kids can get creative! Turn the cookie pop into a green shamrock; apply vanilla icing and draw with green icing pack; make a pot of gold with candies; anything you want! They make a great treat for the kids to take to school! Easy Hot Whiskey Punch (for the adults) Serves 1 1 measure of whiskey 2 teaspoons white sugar 4-6 cloves 2 slices fresh lemon 7 oz. boiling water Put whiskey, sugar cloves and lemon slices into a strong glass. 2. Pour on the boiling water until the sugar has dissolved. 3. Sip contentedly by a blazing fire. Irish Scones 1/2 cup butter 4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 egg 1 cup milk Note: You can add raisins, dates or other dried fruits, if desired. Makes about 18 scones. Preheat oven to 425°F. In a large bowl, combine butter and flour until crumbly. Add baking powder, salt and sugar. In a separate bowl, beat egg and milk. Mix into dry ingredients to make a dough. Turn onto floured surface and roll to one-inch thickness. With a cookie cutter or the bottom of a drinking glass, cut dough into 2-inch rounds. Place on greased cookie sheet, about one inch apart and bake for 15 minutes. When serving your Irish creations don’t forget an Irish toast to bless the meal!

         
    Special easter recipes

     

    As Easter draws near, we’re often left scrambling trying to find the right ham recipe for easter dinner, or even the right demi-glaze to make for that ham. What about dessert? Surely you’re going to need a great dessert recipe, right? Well, I’ve included a couple of my own for your own use. Please feel free to use these recipes for your next family gathering and enjoy the feast that is sure to come. 1) Cinnamon Pork Roast Serves 6 Ingredients: • 3-1/2 to 4 pounds boneless center-cut pork loin roast • 2 tablespoons cinnamon • 2 tablespoons salt • 1 teaspoon freshly ground white pepper • 2 tablespoons sugar • 1 onion (about 1/2 cup), finely grated • 4 garlic cloves (about 2 tablespoons), minced • 1 or 2 tablespoons of soy sauce Recipe Properties: Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours or until the internal temperature is 155 degrees F. Allow to rest for 5 to 10 minutes before cutting into thin slices. 2) Raspberry Glazed Ham Ingredients: 1 (4-5 lb.) fully cooked boneless smoked ham 2 tbsp. lemon juice 1/3 c. seedless red raspberry jam 1/4 c. dry white wine 2 tsp. cornstarch 1 tbsp. butter Recipe Properties: Score ham in diamond pattern, if desired. Place on rack in a shallow roasting pan. Bake, uncovered, in 325 degree oven for 1-3/4 hours. Meanwhile, in small saucepan, blend wine and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in remaining jam and butter. Heat and stir until butter is melted. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Garnish with watercress, if desired. 3) Scalloped Zucchini Ingredients: • 2 small zucchini, cut up and peeled • 1 egg, beaten with one fourth cup whole milk • 1 ounce pepper cheese • 1 small onion, chopped • 1 to 2 slices white bread, torn in pieces • 1-4 ounce can mushrooms or 4 ounces fresh, sliced if large • 1 ounce smoked sausage Recipe Properties: Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes. Easy dish to make, goes great as a side dish. As you can see, there are some great recipes to make for Easter. Go ahead and stop by easterrecipes. org to find more recipes along with pictures and reviews of your favorites as well as ones you’ve never heard of. Good eating this holiday!

         
    Spice up your life with this argentinian recipe

     

    : One of the favourite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire. To add flavour and tenderise the meat, Argentines often marinate meats in Chimichurri. Food without Chimichurri just wouldn't be tolerated in Argentina especially grilled meat to which it adds an amazing flavour. Argentine Chimichurri 1/3 packet of garlic salt 6 chilli peppers 2 sachets bouquet garni 1 large onion Ѕ tub of dried peppers 1 pint (500ml) of vinegar 2 pints (1 litre) oil Boil all the ingredients, excluding oil, together in the vinegar for five minutes. Wait until the mixture cools. When the mixture has cooled, add the oil. Store in refrigerator. When you're ready to barbecue or grill, marinade meat in chimichurri overnight. Barbecue, grill or cook in the oven. Enjoy! Many thanks to friends who gave me this recipe whilst we were living in the Falkland Islands.

         
    Spring cooking season is here

     

    As the weather gets warmer on the east coast, more and more people are drawn to the outdoors to enjoy some warm weather cooking. Gone are the soups, and replaced are the stews. Steak grilling? Chili Cooking? Absolutely! Listed below are some of our favorite recipe dishes as we prepare for the warm months. Barbecued Pot Roast INGREDIENTS: • 1 beef pot roast, 4 to 5 pounds • 2 tablespoons vegetable oil • cayenne and cumin • 1 cup water • 1 can (8 ounces) tomato sauce • 2 cups sliced onions • 2 cloves garlic, minced • 2 tablespoons brown sugar • 1/2 teaspoon dry mustard • 1/4 cup lemon juice • 1/4 cup vinegar • 1/4 cup ketchup • 1 tablespoon Worcestershire sauce Go ahead and brown the meat either on a grill or in an oven. Add some cayenne and cumin for that added dash of “what the hell is that?”. Now add the tomato sauce, water. onion, and minced garlic. Cover and simmer for roughly 2 to 2 1/2 hours. Add the remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender. Check the recipe every now and then, and add additional water if necessary. Take out the meat and remove excess fat. The recipe serves 5-7. Beef and Pineapple Shish Ka Bobs Otherwise known as sirloin beef kabobs with pineapple INGREDIENTS: • 1/2 cup soy sauce • 3 tablespoons honey • 2 tablespoons vinegar • 1 1/2 teaspoons garlic powder • 1 1/2 teaspoons ginger • 3/4 cup oil • 1 green onion, chopped • 2 1/2 pounds boneless beef top sirloin, cubed 1-inch • 1 (8oz) can pineapple tidbits, drained • 3 red bell pepper, cut in 1-inch chunks • 2 jalapenos • 2 red onions, cut in 1-inch wedges • 8 long metal skewers PREPARATION: In a large plastic food bag, combine the soy sauce, honey, vinegar, ginger, garlic powder, oil, and green onion. Add sirloin cubes and marinate several hours or overnight. This is the most important step. Whenever you marinate over night, make sure you do NOT leave the marinate uncovered. Sometimes marinades will pick up other smells from food around the bowl, so be aware of that. Drain the meat when ready and skewer the beef, pineapple and vegetables. Grill over a fire or a barbeque for 16 to 18 minutes. Serves 8.

         
    St. patrick s day treats

     

    Celebrate St. Patrick’s Day this year with some of these fun and of course mostly green St. Patrick’s Day Treats. Leprechaun Ale Place a scoop of lime sherbet into a tall glass, pour ginger ale over it and watch it fizz. This can be made even fancier by rubbing some lime juice on the rim of the glass and then dipping it in green sugar crystals before you pour the leprechaun ale. Lucky Clover Cake Prepare 9 x 13 inch cake using a boxed cake mix. We like to use yellow cake for this. Get a can of vanilla frosting and use a few drops of yellow and blue food coloring to color the frosting green. After the cake is baked and cooled down, cut three heart shaped pieces out of the cake. We use a cardboard template to make the hearts even. Arrange them on a plate with the pointy ends pointing toward each other. It will look like a clover leaf. Frost the entire cake with the green vanilla frosting. Mini Mint Ice Cream Tarts Purchase a roll of refrigerated sugar cookie dough. Roll the dough into small balls (a little smaller than a golf ball), and press them in the bottoms of mini muffin pans. Bake according to package directions. Press the middle of the cooked dough down after you take them out of the oven. Let them cool for 10 minutes, then transfer them to a baking rack and let them cool completely. To serve, scoop mint ice cream in each of your mini tart shells. St. Patrick’s Day Cookies Buy or make simple sugar cookie dough. Let the kids cut out shamrock shaped cookies with a cookie cutter. Bake them. While they are cooling, use food coloring to turn vanilla frosting or a simple powered sugar and milk glaze green. Let the kids decorate the cookies with frosting and plenty of green sprinkles. St. Patrick’s Day Parfait Prepare a pack of instant pistachio pudding according to package directions. Mix a few drops of food coloring with cool whip to tint it green. Cut up some kiwi fruit. Layer chilled pudding, kiwi fruit and green cool whip for a completely green St. Patrick’s Day Parfait. Are you seeing green yet? Give a few of these yummy sweet St. Patrick’s Day treats a try this year. They are always a big hit with our families.

         
    Start your day with a quick ole

     

    Your snooze alarm gets its third smack-down for the morning. It's time to get everyone out the door with little time to make a real breakfast. That is, unless you're prepared with a quick and easy meal like this Mexican-inspired breakfast-in-a-jar. Just the kind of food that breakfast is all about-fresh, homemade and prepared ahead to save you precious minutes during crunch time. Today, you reach into the fridge and grab a contemporary-styled Ball® platinum jar filled with the goodness of scrambled eggs and chorizo that's topped with lots of tasty, Simple Creations™ Salsa. Just microwave and eat in minutes, if not seconds. Reach for a plastic fork to make this portable breakfast enjoyable at home, on the car ride to school or at your desk as you read your morning e-mails. Since most of your days start out in a hurry, let Ball® be your plan-ahead kitchen companion - making real food real easy. Chipotle Lime Salsa Breakfast Enchilada 1/2 cup chorizo or sausage, casing removed 2 fresh corn tortillas, about 5-inch diameter 2 large eggs 1/2 tsp. red pepper flakes, optional 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup prepared Ball® Simple Creations™ Chipotle Lime Salsa Mix 1/4 cup shredded Cheddar cheese 2 Ball® Collection Elite™ Platinum 8-oz. jars Brown sausage in a skillet over medium-high heat, stirring to crumble. Drain. Fold corn tortillas into quarters and place one on the bottom of each jar. Spoon half the sausage into each jar. Whisk together eggs, pepper flakes, salt and pepper. Pour half the egg mixture over sausage. Top each with 2 tablespoons prepared Chipotle Lime Salsa and 2 tablespoons cheese. Apply cap and refrigerate overnight (optional). To serve, remove cap from jar and cover jar with waxed paper. Cook in microwave oven on medium-high setting about 1 minute or until egg mixture is cooked. Makes 2 servings. Note: For added variety, try Simple Creations Fiesta Salsa and Fruit Salsa.

         
    Stir bake and mix up memorable moments in the kitchen

     

    No matter the cooking task at hand-whether it's rolling dough or mixing ingredients-getting children more involved in the kitchen is a great way to begin new traditions and spend good, quality time as a family. From baking cookies to stirring up pudding, introducing children to the joys of cooking begins with exciting, simple recipes. "As a mother of triplets, simplicity is key," said Christine Garboski, Manager at the Nestlй Culinary Center. "Fun, easy recipes teach cooking basics and inspire creativity." In addition to using trouble-free recipes, here are a few more tips for getting children more involved in the kitchen. • Unveil the inner chef. Teach the basic cooking fundamentals by allowing kids to measure ingredients, season recipes or brush marinade on pork chops or chicken before grilling, baking or sautйing. • Sticky, drippy and just plain icky. Avoid unnecessary messes and spills by rinsing and stacking used dishes in the sink as you cook, and storing ingredients away after using. • No boo-boos. Ensure safety by using blunt scissors, plastic knives or serrated dinner knives when slicing meats, fruits and vegetables. • Keep it simple. Remember that kids have short attention spans and lose interest quickly. Prepare easy recipes such as the one that follows for Alphabet Cookies. Kids will love using the cookie cutters, as well as frosting and decorating each letter with tube icing and colorful candy sprinkles. Look for more kid-friendly recipes and cooking tips on VeryBestKids. Alphabet Cookies (Makes about 2 dozen cookies) All-purpose flour 1 package (18 ounces) Nestlй® Toll House® Refrigerated Mini Sugar Cookie Bar Dough 3-inch alphabet cookie cutters 2 cups powdered sugar 1/2 cup Strawberry Flavor Nestlй® Nesquik® Syrup 1 to 2 tablespoons water Small tubes decorator icing Decorator candies Preheat oven to 325° F. Sprinkle flour over cutting board or kitchen work surface. Break off two rows of cookie dough. Roll out dough to about 1/8-inch thickness, using additional flour as needed to prevent sticking. Press cookie cutters into dough and transfer letters to ungreased baking sheets with spatula. Bake for 8 to 10 minutes or until golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Combine sugar, Nesquik and water in medium bowl; beat with whisk or hand-held mixer until smooth. Spread icing over cookies. Allow icing to dry before adding any additional decorations. Making cookies together is a recipe for family fun. Per CB - only recipe title bold. Recipe is flush left

         
    Strawberry jamming again

     

    More practical musings – hints and tips on making strawberry jam. Sunshine for the rest of the year So I’m preparing strawberries for jam, the third evening this week. It is the most productive week of the year as far as our strawberries are concerned. The best are already sold, fresh in punnets and the seconds, some with scarcely a blemish, others hideously deformed but still flavoursome, are piled in heaps waiting to be hulled, halved, weighed and jammed. Just taking part in this process, I feel a bond back through the centuries with all the women, who preserved, jammed, pickled, prolonging the goodness and abundance of the seasonal produce to last the whole year through. In the days before fridges, freezers, supermarkets, intercontinental fast transport, each household would have relied on itself to survive the winter without diseases caused by vitamin deficiency and lack of sunshine. Making jam wasn’t just a luxury sweet, it was a way of preserving the summer sunshine a little longer, of giving your children some vitamins to keep them strong, when the only things growing in the garden were cabbage or Brussels sprouts! I wonder if those children ate them without fuss? Your preserves would have been eked out to last until spring brought new fresh growth with it. Our jam supplies usually just last through until the next strawberry season. I’m generous to start with, giving it away as presents to friends, selling it at the market for our school, then, strawberry season over, I count the jars and begin to get more parsimonious. After all bought jam is now unheard of in the family, I’m the only one who eats marmalade, which fills the winter jam gap, so the strawberry and apricot jam has got to last, come what may. My strawberry jam recipe for success? ( and please note that this is just how I make it… I’m not an expert and don’t even have a jam thermometer, but I guess they didn’t in the old days either. These are just hints and tips gathered from making my own mistakes and from the advice of my sister-in-law.) Extremely simple ingredients, but results vary wildly from the runny (running right off your toast runny) to the thick (spoon stands up in it) for no apparent reason – well the length of time cooking together with the amount of pectin are the reasons but you can’t always tell about the pectin in advance. Strawberries are very low in pectin, which is what makes jam set and the riper they are the less there is. If they are wet that also dilutes the pectin (let them dry on kitchen towel or a dishcloth before preparing). So something needs to be added. I usually add lemon juice, which doesn’t affect the flavour, you can also buy pectin in packets. The more lemon juice you use , the more likely it is to set firm – I like mine a bit runny, so tend to juggle the lemon juice a bit. 1 kg prepared strawberries 750g sugar 25ml-50ml lemon juice or more if it doesn’t set! Use a large thick based pan. The strawberries should only come to about half way up or they will boil merrily over, coating your stove with sticky foam. Let the strawberries soak with the sugar overnight. This brings out the juice and keeps the fruit firmer so it doesn’t dissolve into a mush when cooked. Bring slowly to the boil, stirring occasionally to make sure the sugar dissolves before it boils. Then add the lemon juice. Boil at a moderate pace, without stirring, for at least half an hour before testing. The main thing is to keep your jam under observation after the first half hour of boiling and sniff( to make sure it’s not burning on the bottom of the pan), test every 5 minutes with a drop on a cold plate. Let it cool for a couple of minutes. If it starts feeling syrupy and makes a string to your finger when you dip it, then that’s a good runny, syrupy jam. If a skin forms and wrinkles when you push your finger through the drop of jam then it’s a firmer set. If after an hour it still doesn’t get to either of those stages you might have to add more lemon juice and boil it up again for another twenty minutes or so then start testing all over again. You can tell if it is getting there as the bubbles start looking more syrupy, a slower rolling boil. Have your jars ready. 1kg of fruit makes about three medium sized jars. I usually sterilise mine by pouring boiling water into clean, dry jars up to the top (they must be dry though, if there are drops of cold water in they can crack). Then when the jam is ready, pour out the hot water and ladle in the jam, right to the top, put on a circle of either waxed or baking paper and then the lid. Tighten the lid now while it’s hot for a good seal. The spills of jam are easier to wipe off while it’s still hot too, hold with a cloth though, hot is really HOT! If all this is sounding a bit laborious, you can always try waiting for the apricot season. Apricots are far less temperamental, have plenty of pectin and set more easily…. But hey.. strawberries are worth the effort and it’s mainly patience you need, not technique. There is a huge satisfaction from seeing the jars lined up on the shelf, to see you through the winter. Good luck! Copyright Kit Heathcock

         
     
         
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