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    Free Essay
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    Tomatoes no refrigeration required

     

    Did you know that one of the most popular vegetables in the United States is actually a fruit? Categorized by botanists as a fruit but eaten by consumers as a vegetable, tomatoes are appreciated for their combination of sweetness and acidity. Any way you slice it, tomatoes are a delicious way to add nutrients to the diet. They are rich in vitamins A and C and are a good source of potassium. Tomatoes are also naturally low in sodium and contain no cholesterol. Many people store tomatoes alongside other vegetables in their refrigerator's crisper drawer, but that's not the best place for them. Tomatoes should be stored at room temperature to maintain maximum flavor. Cool temperatures inside your refrigerator will stop the ripening process and begin to decrease the flavor and change the texture. Try storing your tomatoes in a decorative bowl on the counter. Tomatoes and bananas help each other ripen quicker. Tomatoes and bananas emit a naturally occurring ripening gas called ethylene and when you store the two together they both ripen rapidly. If you need to ripen a tomato quickly, store it in a closed paper bag on the counter. The ethylene gas speeds up the ripening process when confined around the fruit in a closed bag. Although tomatoes are native to Central and South America, they are now eaten throughout the world and are an ingredient in countless recipes. Many people consider tomatoes an essential part of their vegetable gardens each summer and they are available at your local market year-round. For more information about tomatoes online, log on to sunripeproduce. For more recipes and information on how to incorporate a variety of fruits and vegetables into your diet, visit 5aday. org. Pico de Gallo Pico de Gallo is a fresh tomato salsa often served as a dip for tortilla chips but it's also terrific spooned onto grilled fish, chicken or pork. Ingredients: 8 SUNRIPE Bella Roma (plum) tomatoes, chopped 1/4 cup red onion, finely chopped 2 jalapenos, minced 1/2 cup cilantro, chopped Juice of 1/2 a lime 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Mix all ingredients together and enjoy. Serves: 8 − 1/2 cup of vegetables per serving Nutrition Information per Serving: calories: 15, total fat: 0.2g, saturated fat: 0.03g, % of calories from fat: 8, % of calories from saturated fat: 1, protein: 1g, carbohydrate: 3g, cholesterol: 0mg, dietary fiber: 1g, sodium 149mg.

         
    Traditional jamaican recipes food

     

    : The flavors of Jamaica are the product of the island's history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here. The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat. Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use. Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry. Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods. Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies. Real Jamaican food, when cooked with feeling, is a soul-satisfying experience. For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes This article was submitted by Jen Carter, owner of the World Recipes website.

         
    Traditional nigerian recipes

     

    : Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts. They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal. These recipes celebrate the traditional food of Nigeria:- Egusi Soup Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa. 200 g Water Leaves 50 g Egusi seeds 1 teaspoon Dry Ground Red Pepper 1 medium Onion 100ml Palm Oil 10g Dry Ground Crayfish 120g Fresh Tomatoes 100ml Water Salt & Pepper to taste Wash the water leaves well in clean, fresh water. Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth. Add the dry ground pepper and fry in palm oil for five minutes. Add the water, put the lid on and cook for five minutes. Now add the water leaves, replace lid and cook for a further five minutes. Finally, add the crayfish and seasoning, warming through well. Serve with pounded yam or cooked rice and a meat stew, to provide protein. Alternatively, serve with eba, fufu or any suitable carbohydrate. Curried Okra This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store. The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. 500g Okra 2 Onions 180g Oil 3 cloves garlic 2 Tomatoes 2 teaspoons of curry powder Ѕ teaspoon of turmeric Pinch of black pepper Ѕ teaspoon of salt Slice one of the onions finely and fry gently in oil. Liquidise the remaining onion, tomatoes and garlic. Add this puree to the frying onions. Add the spices. Fry gently for five minutes. Top and tail the okra and cut into pieces about 1cm thick. Add to the spices and cook gently for 10-15 minutes. Serve with cooked rice and a meat stew, for protein. With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers! For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food This article was submitted by Jen Carter, owner of the World Food & Recipes website.

         
    Translation of italian recipes localization

     

    : Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning. Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains. Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too! The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia. So why do any recipes get localised? 4 Reasons for Recipe Localization 1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted. 2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive. 3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps? 4) Time – Let’s face it; people are always looking for ways to make things faster and easier. Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference. For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India. I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe. For more information about Italian translation visit ‘ axistranslations

         
    Trout grenobloise

     

    Trout Grenobloise Kosher Salt White Pepper 10 ounce filets off whole rainbow or brook trout; skin on, scaled. 1 tbsp olive oil 1 tbsp butter Ѕ lemon, segmented, diced 1/8” (brunoise) 1 tbsp fresh lemon juice Ѕ tbsp capers 1 ј tbsp minced parsley Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized. First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke. Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes. Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate. Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.

         
    Turkish delight lokum

     

    Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts. Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule. In the U. S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U. S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar. The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born. During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era. This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling. Recipe: 2 glass sugar 1/2 glass cornstarch 1 1/2 glass water 1/2 ts cream of tartar 2 tb rosewater OR one of the following to taste: 1/2 ts rose food flavoring 1/4 c fruit juice 1 tb vanilla extract 1 tb orange extract 1 tb Crиme de menthe liqueur Food coloring (optional) 1/2 glass chopped toasted pistachios 1 glass = 250 ml

         
    Turn mealtime upside down

     

    Have you ever had breakfast for dinner? No? Then, you might want to give it a try. At the end of a hectic day, a breakfast or brunch dish is a simple, satisfying and speedy answer to the "What's for dinner?" question. Since breakfast foods also tend to be comforting, they just might help soothe and calm you, too. Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case, their high-quality protein places eggs in the Food Guide's meat group. Any time of the day, you can substitute eggs for meat, poultry, fish or seafood -- one egg for one ounce of lean meat. One of the handiest egg dishes for dinner is a frittata, a one-pan, open-faced, Italian-style omelet big enough to feed the whole family. In Spain, the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet, simply run the pan under the broiler. This Asparagus Frittata relies on veggies and herbs for its flavor, but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done, simply add a green salad, bread sticks and, for dessert, fresh fruit topped with yogurt. With only one pan to wash, you could hardly ask for a more convenient dinner. Asparagus Frittata 6 servings 1 1/2 teaspoons cooking oil 2/3 cup chopped onion (about 1 medium) 2 teaspoons lemon-herb or lemon-pepper seasoning blend 1 package (10 oz.) frozen chopped asparagus*, thawed and well drained 6 eggs 1/3 cup skim or low-fat milk 1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about 3 to 4 minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan. Cook, stirring occasionally, about 1 to 1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to serve. Or, cut into wedges and serve from pan. * Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in small amount of boiling water until tender, about 8 to 10 minutes. Drain well. ** To make handle ovenproof, wrap completely with aluminum foil. Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.

         
    Two bennigan s restaurant recipes

     

    Bennigan's is an Irish-American Grill & Tavern famous for their food and fun, casual atmosphere. Its menu is loaded with healthy salads, nice selection of burgers, steak and chicken entrees, sandwiches and desserts. Whatever you go to one of their locations in the US, Cyprus, El Salvador, Greece or elsewhere, you can enjoy great, creative food. Let me share with you two copycat recipes from their extensive menu. Bennigan's Onion Soup 1/2 pound Firm white onions -- sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese -- shredded Parmesan -- grated Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. Bennigan's Hot Bacon Dressing 2 ounces Bacon grease 1/4 pound Red onion, dice fine 2 cups Water 1/2 cup Honey 1/2 cup Red wine vinegar 2 tablespoons Dijon mustard 1 1/2 tablespoons Cornstarch 1 tablespoon Tabasco (optional) Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed. To reheat use a double boiler.

         
    Two healthy chinese recipes

     

    Chinese cooking has healthy, well balanced recipes that can very well fit in almost any dietaty regiment. Today, I am sharing with you two of these healthy recipes for your enjoyment. Chinese Recipe of Beef Fried Rice Recipe Ingredients: 2 Tbs. soy sauce 1/2 tsp. sugar 1 Tbs. vegetable oil 2 eggs, well beaten 1/2 lb. ground beef 1 medium carrot, finely chopped 1 celery rib, finely chopped 1 scallion, chopped 1 tsp. fresh ginger, minced 1 clove garlic, minced 2 cups cooked rice, cold Directions: Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sautй about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer. Per serving: calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3. Classic Chinese Chicken Teriyaki 1/4 cup lite soy sauce 3 tbsp prepared spicy brown mustard 1 tbsp firmly packed brown sugar 1/2 tsp ground ginger 1 tbsp sesame seeds 1 sliced thin medium onion 1 cut in half garlic clove 2 tbsp vegetable oil 4 skinned boned chicken breast halves, each about 4 oz 1 spinach and pepper saute (see recip, e for this) Directions: In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

         
    Two low carb chinese recipes

     

    Chinese cooking can be very healthy as it contains low carb as well as low fat dishes. Today, I am sharing with you two low carb chinece recipes for chinese green beans and chinece lemon chicken, a classic in chinese cooking. Low Carb Recipe of Chinese Green Beans Ingredients: 1 pkg frozen green beans -- (16 ounce) 500g 1 pkt chicken broth -- dry crytals 1 bunch scallion 2 lg garlic bulb 1/2 tsp ground ginger 1 tsp splenda 1 tbsp peanut butter -- creamy 1/8 tsp sesame oil -- chinese Directions: In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings Nutritional information, per serving (excluding unknown items): 52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat. Low Carb Recipe of Lemon Chicken Ingredients: 2 tablespoons Dry sherry 4 green (Spring) onions, chopped 1 Piece of root ginger, shredded 500g (1 pound) boned chicken, cut into 1 inch strips 2 Celery sticks, sliced 125g (4oz) button mushrooms, quartered 1 Green pepper, cored, seeded, and sliced 2 tablespoons Light soy sauce Shredded rind of 2 lemons A few lemon slices to garnish 2 tablespoons oil for stir-frying Directions: Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes. Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute. To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes Nutritional information, per serving 294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

         
    V egg ie good for you

     

    According to the latest U. S. Dietary Guidelines, adults and children alike should have from 5 to 13 servings of fruits and veggies a day, each serving at least 1/2 cup. While this is beyond what most people currently consume, it's not an impossible task. For veggies, simply include them with foods you and your family already like. In general, you need to eat a wide variety of vegetables, including plenty of the bright - and deep-colored ones, to get all the vitamins, minerals and fiber that veggies have to offer. With the exception of soy foods, though, the protein in plant foods is incomplete. It lacks one or more of the protein building blocks that your body can't make. You can mix and match different plant foods to make their protein complete. But even many vegetarians find that it's easier to simply include a complete protein source, such as eggs or milk foods, in their meals. Nutrient-dense eggs provide not only some of the highest quality protein available but, except for vitamin C, eggs also contain varying amounts of all the essential vitamins, including those that are not abundant in plant foods. It's simple to combine eggs and veggies in satisfying entrees. For instance, you can turn a salad into a quick-fix main dish by starting with greens -; the darker green, the better nutrient content. Toss with other vegetables, perhaps whatever is coming up in your home garden or is most appealing at the store. Then, top with wedged, sliced or chopped eggs to add the protein you need. Finish the unique salad off with a hurry-up, homemade hot dressing. This salad is especially easy to make if you keep a dozen hard-cooked eggs chilled in the fridge. You can store the eggs for a week after cooking and use them for handy snacks, too. Warm Mimosa Salad 6 servings 6 cups loosely packed, torn mixed greens (about 9 oz.) 6 hard-cooked eggs, chopped 2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups) 1 cup thinly sliced onion (about 1 medium) 2 tablespoons cooking oil 2/3 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons Italian seasoning, crushed 1 teaspoon sugar 1/2 teaspoon garlic powder 1 large tomato, wedged (about 7 to 8 oz.) Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in hot oil, stirring occasionally, until crisp-tender, about 4 to 5 minutes. In small bowl, stir together vinegar, mustard, seasoning, sugar and garlic powder. Pour over vegetables in skillet. Stir in tomato and cook until heated through, about 1 minute more. Pour over reserved greens. Gently toss until evenly coated with dressing. Serve immediately. Nutrition information per serving of 1/6 recipe using romaine, leaf lettuce and corn oil: 162 calories, 10 gm total fat, 213 mg cholesterol, 165 mg sodium, 448 mg potassium, 9 gm carbohydrate, 8 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, phosphorus

         
    Valentine recipes delicious puddings for your sweetheart

     

    Valentine Recipes - Delicious Puddings for your sweetheart Valentine's Day is just around the corner. Here are Recipes of Delicious Valentine Puddings for your special person coming to dinner on Valentines's Day. Try these Valentine Recipes to make this day more Romantic. Valentine Recipe:1 HONEY PUDDING Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full. Valentine Recipe:2 CHOCOLATE PUDDING Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold. Valentine Recipe:3 JELLY PUDDINGS. Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream. Valentine Recipe:4 APPLE CUSTARD PUDDING. Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce. Valentine Recipe:5 APRICOT PUDDING Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold. Valentine Recipe:6 CARROT PUDDING Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce. Valentine Recipe:7 CHEESE PUDDING Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes. Valentine Recipe:8 DATE PUDDING Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce. Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!

         
    Vegan jamaican jerk kabobs

     

    Kabob ingredients: 2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading) 1 15 oz. can organic pineapple 1 organic red pepper 1 organic yellow pepper 1 organic orange pepper 1 8 oz. package organic portobello mushrooms Ѕ organic onion Jamaican Jerk marinade ingredients: Ѕ cup organic packed brown sugar 8 organic garlic cloves 4 Scotch bonnet peppers 2 bunches organic escallions (green onions) 1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves ј cup organic allspice or Ѕ cup ground organic allspice berries 1 teaspoon organic cinnamon Ѕ teaspoon organic nutmeg 2 tablespoons organic soy sauce Salt and pepper to taste Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor. Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks. Chop peppers and portobellos into bite-sized chunks that will easily stay put on a skewer. Slice the halved onion vertically into wedges. Add peppers, portobellos and onion to the pile of vegan chicken chunks. Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and all other Jerk marinade ingredients to a blender or food processor; puree until smooth. When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. And whatever you do, don’t rub your eye! You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use. Likewise, you can turn up the heat by retaining the seeds and increasing the numbers of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like. Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire. But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour. Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken. Scotch bonnet peppers are a staple of Jamaican Jerk cooking. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos. You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes--whatever you like. To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread. Red Stripe beer optional. Serves four. You be jammin’, mon!

         
    Warm up the holidays with organic gingerbread

     

    What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream. Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking. Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts. Autumn Brennan, Organic Valley's food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says. BUTTERMILK GINGERBREAD (Makes 16 servings) 1 1/4 cups all-purpose flour (sifted) 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/8 teaspoon sea salt 1/2 cup molasses 1/3 cup raw sugar 1/2 cup Organic Valley unsalted cultured butter, melted 1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken 1 Organic Valley Grade A extra large brown egg Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl. In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients. Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan. Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.

         
    Warm up to frozen you can make a scrumptious ravioli meal in minutes

     

    These aren't your grandfather's frozen foods! The variety, quality and taste of today's Freezer Favorites have surpassed the well-known convenience of frozen foods years ago. You now have many choices for warm, delicious, home-cooked meals, from your freezer to the table in minutes. There may be no better time to enjoy these delicious foods than during March National Frozen Food Month, when many stores will be featuring special prices and promotions on these tasty freezer favorites. Here are some great ideas: • Breakfast--stock your freezer with quick-fix options such as waffles, pancakes, bagels, eggs, sandwiches, juices and more. • Lunch--you'll find many lean, one-dish selections. Convenient, quick, take to work, microwave-enjoy. • Snacks--always have on-hand pizza, mozzarella sticks, chicken tenders and more. • Dinner--try the many frozen fish, seafood, chicken, beef and full-course meal selections, as well as vegetables, potatoes and pasta. • Desserts--keep frozen pies, cakes and ice cream on hand to make any occasion special. Here is a marvelous meal in minutes: Scrumptious Ravioli 1 16-oz. bag frozen Cheese Ravioli 1 jar prepared Spaghetti Sauce Parmesan Cheese Add frozen ravioli to pot of gently boiling water. Cook according to package directions. Drain and toss with small amount of olive oil to avoid sticking. Toss with heated spaghetti sauce. Serve in your favorite pasta dishes. Sprinkle generously with parmesan cheese. Don't forget the garlic bread!

         
     
         
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