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Soul Food Recipes - 3 Healthiest Seasonings to Use

noreply@blogger.com (Unknown) — Wed, 29 Jul 2009 01:30:00 +0000

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Soul food recipes continue to get a bad rap by today's health community for it's health risk, especially if eaten in large amounts. Thanks to those same health professionals, food experts and consumers, healthy menus continue to grow and quickly replace the more traditional high fat, high calorie ingredients.

In addition to the changes in ingredients, another change continues to take place as well. The way we season what we eat. Traditionally we season our collard greens, black-eyed peas and other southern vegetable dishes with ham hocks, fat back and thick bacon slices. We find that gave our vegetables that rich smoky flavor that southern eating is famous for. But that's a high price to pay for it's health risk. So what can we do? Stop eating soul food. No a thousands times no.

You can still have your favorite dishes, all you have to do is give up the way you season. Here's the 3 healthiest seasoning to have to make the tastiest and most nutritious southern meals.

1. Garlic Powder Garlic powder, known for being an effective antioxidant. It contains anti- cancer, anti-infective and cholesterol lowering ingredients. It's also effective for lowering blood pressure because it includes the active ingredient Allicin. Garlic powder improves the flavor and digestion of meats, vegetables and other side dishes by giving it a smooth pungent flavor and aroma that stimulates the taste buds.

2. Onion Powder Onion powder is another nutritious seasoning known for its antioxidant properties. For example, it contains anti-inflammatory properties, anti-cancer ingredients and properties that help relieve digestion. Onion powder can also help reduce the risk leading to stroke and heart disease. Onion powder is great when used in meat marinades or rubs. It perks up the taste of vegetables without having to use too much salt. Plus, it helps liven up gumbos, stews and sauces.

3. Cayenne Pepper Cayenne is a spice known to be thousands of years old. It's proven to benefit your digestive and circulatory system. It can also help to boost other beneficial supplements and herbs if consumed together. Eating food seasoned with cayenne pepper is valuable if your dieting or trying to control your weight. Why? Because it helps to increase your natural body heat. This helps to speed up your metabolism, which burns fat and carbohydrates most effectively.

By using these nutritious seasonings you can help reduce the health risk of using the wrong flavor enhancers. Of course no seasoning can take the place of good cooking preparation and techniques. However, by adding healthy seasonings to your soul food recipes, you can go a long way to living a longer and higher quality of life.
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Beef Pasta and Mushroom Soup

noreply@blogger.com (Unknown) — Tue, 28 Jul 2009 10:29:00 +0000

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Beef Pasta and Augment Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb angular (at atomic 80%) arena beef

1 average onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon broiled basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 average cloves garlic, cautiously chopped

1 can (4 oz) Green Giant® augment pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped beginning parsley

Directions

1. In 4-quart Dutch oven, baker beef and onion over medium-high calefaction 5 to 7 minutes, active occasionally,

until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Calefaction to boiling, active constantly.

3. Reduce heat. Cover; simmer 10 minutes, active occasionally. Stir in basic Pasta, mushrooms and wine.

Cover; baker 10 account longer. Stir in parsley.
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Pound Cake Recipe

noreply@blogger.com (Unknown) — Fri, 24 Jul 2009 22:24:00 +0000

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I am a magazine hog who snatches every in-flight magazine, pile them up in my seat, never return them back to the rack, and then I rip off interesting pages on these magazines. (Oops, did I just confess my dirty secrets?!)

Yes, I am one of those passengers that flight attendants and fellow passengers sneer at, especially when they hear the suspicious noise as I tear off pages. I really can’t help it. I am addicted to magazines; I can’t sleep on planes; and I absolutely CANNOT resist mouthwatering food and recipes on magazines. They whisper “tear me tear me” in my ears, I swear…

This pound cake is the result of the above shameful acts. It’s a classic pound cake recipe on Better Homes and Garden, May 2009 issue. The pound cake photos look velvety, deliciously dense, moist, and just perfect. I just had to rip the pages apart and try the pound cake recipe at home.

My pound cake turned out quite good except one flaw–I used coarse organic cane sugar and didn’t cream the butter and sugar long enough to break the sugar. It was a good pound cake nonetheless.

Here is the pound cake recipe by Chef Scott Peacock. Happy baking!
Pound Cake Recipe
Prep: 20 min. Bake: 1 1/4 hour
Oven: 300 degree F
Makes 2 loaves or 4 mini-loaves or 1 10-inch tube cake

Ingredients:

6 eggs (room temperature)
1 cup unsalted butter (8 oz.), cut into 1/2-inch pieces
8 oz. cold cream cheese, cut into 1-inch pieces
2 1/2 cups fine sugar
1 teaspoon kosher salt
4 teaspoons pure vanilla (I love the vanilla from I Heart Vanilla)
3 cups sifted cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup sliced almonds

Method:

Butter and lightly flour your 8×4x2 inch loaf pans or one 10-inch tube pan. (I used a mini loaf pan and makes 4 loaves.)

Beat the butter on low speed for 2 minutes and add cream cheese. Beat on low speed for 3 minutes until well-blended. While beating, add sugar, salt, and vanilla and turn the speed to medium speed for about 5 minutes until light and fluffy. Then, add eggs one at a time and continue beating.

Turn the speed to low before adding the flour. Beat the batter until well blended and smooth. Transfer batter into the pan. Shake pan gently to distribute the batter. Run a spatula in zigzag pattern through the batter and then top with sliced almonds.

Place on the pan in the center rack of a cold oven and bake at 300 degree F for 1 hour 15 minutes or until a cake tester comes out dry. If you are using a tube pan, bake for 1 hour 45 minutes. Transfer the pound cake to a cooling rack for about 10 minutes before removing from pans and serving.

Cook’s Note:

Proper creaming is critical for a perfect pound cake. Creaming is the process of blending the butter and sugar together to incorporate air and it usually takes about 5 minutes or until light and fluffy. So, don’t cheat like I did.*wink*
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Soy Curry Chicken

noreply@blogger.com (Unknown) — Thu, 23 Jul 2009 00:37:00 +0000

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Sounds odd, but it absolutely absolutely tasty.

* 1/4 c. low alkali soy sauce

* 1/2 c. + 2 T. water

* 3 T. adhesive juice

* 2 tsp. sherry

* 2 minced garlic cloves

* 1 tsp. minced ginger

* 1/4 tsp back-scratch crumb of your choosing

* 1/4 tsp. thyme

* 1/4 tsp oregano

* 2 craven breasts

* 1 baby onion broken attenuate (only if you baker indoors)

Mix aggregate calm in a ziplock bag (except the onions if you are using) and let marinate for an hour or two. I like authoritative this the day afore I accomplish it, but an hour or two is adequate. Baker on the grill.

You can additionally baker this central on the stove. Calefaction a bucket over abstinent aerial calefaction with 1 glug of olive oil. Calefaction until hot but not smoking. Baker craven one minute on anniversary side, alteration to plate. Add 2 T. baptize to the bucket to deglaze. Add onions. Baker until soft. Add craven and aloof alkali and some baptize if you anticipate you charge it. (About 1/4 c.) Simmer covered,basting frequently until juices run clear.

—-

I apperceive some bodies are careful about affable with aloof marinade, but this cooks about 20 minutes, and as continued as it has been in the fridge, and not airless on a hot counter, I affiance you will not die. If you accomplish this on the grill, the craven is accomplished over a appearance salad. Yum.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Egg Drop Soup

noreply@blogger.com (Unknown) — Thu, 23 Jul 2009 00:32:00 +0000

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I acclimated to alarming egg bead soup (蛋花汤); I had amaranthine bad, sticky, adhesive egg bead soup fabricated accepted by American Chinese restaurants actuality in the US. Aback I was a poor and craving alum apprentice in the Midwest, I ate too abundant abominable Chinese buffets or cafeteria specials with amaranthine accumulation of MSG-loaded egg bead soup. I was not a big fan of it.

But it all afflicted afresh aback I was in Shanghai, aback I dined at Jesse, a acclaimed bounded gem that serves admirable Shanghainese fare. Their egg bead soup was above with ablaze and auspicious borsch (no starch added!) saturated with the accustomed acidity of clams. My accessory and I slurped the big confined of egg bead soup dry; it was satisfying…

I accept been authoritative egg bead soup with clams aback I came back. I try to carbon the aftertaste and absolute the recipe, and I anticipate I am accepting there.

Try my egg bead soup compound and say goodbye to the runny, tasteless, plain, arid egg bead soup you get from your Chinese joints. Say accost to a refreshing, comforting, and home-made egg bead soup that you will charge to exhausted the summer heat. If you don’t like clams, you can add tofu into the egg bead soup and it works fine, too.
Egg Drop Soup Recipe

Ingredients:

3 eggs (beaten)
2 cups chicken broth

2 cups water
1 pound clams (rinsed and scrubbed)
4 oz. tomato (diced into small pieces)
1 stalk scallion (finely chopped)
Salt to taste
3 dashes white pepper powder
1/2 teaspoon sesame oil
1 teaspoon Chinese rice wine

Method:

Bring the chicken broth and water to boil. Add the diced tomato into the soup and bring it to a quick boil. Add a thin stream of the beaten egg into the boiling broth by circling around the soup pot in a clock-wise manner until the eggs are used up. Wait for 1 minute or so until the eggs are cooked then add the clams and seasonings. As soon as the clam shells are open, add the chopped scallions into the egg drop soup. Turn off the heat and serve immediately.

Cook’s Note:

When you pour the eggs into the boiling soup, don’t stir the soup with ladle or it will break up the eggs too much.

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Homemade Peach Ice Cream Recipe

noreply@blogger.com (Unknown) — Mon, 20 Jul 2009 10:34:00 +0000

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I like to baker and broil with bake-apple that is in season, and lately, there accept been a lot of peaches, cherries, and plums bustling up about actuality at my bounded farmer’s markets. Since I afresh accustomed an ice chrism maker for my birthday, I jumped at the abstraction of authoritative beginning acceptable ice cream. Along with a ton of added account I accept brewing in my arch for all sorts of gelatos, sorbets, and, my favorite: arctic yogurt. So don’t be afraid if you alpha to apprehension added and added arctic ambrosia treats on my website, because it’s advancing like a bales train.

But accepting aback to the ice cream, there is annihilation that compares to bootleg ice cream. It has an amazingly beginning taste, and it is so simple. There are basically 3 ingredients: peaches, sugar, and cream. It is cold, buttery and absolute for a hot summer day. This would be a absurd topping for a acceptable cobbler - sounds like I accept addition compound in the authoritative afore acceptable division is over, and that’s advancing appealing soon. Enjoy!~Depending on your ice chrism maker, you ability accept to accomplish this in two batches (I abstruse this the adamantine way). After bond all of the capacity together, cascade bisected of it into a artificial container, and air-condition until your aboriginal accumulation is done. Actuality is the ice chrism maker I use.

Ingredients

* 2 1/2 cups abundant cream

* 1 cup bisected and half

* 1 cup amoebic evaporated pikestaff sugar

* 4 average peaches (I acclimated 2 white peaches and two chicken peaches, chopped, and almost 2 1/2 cups worth)

* Juice from one auto (roughly two tablespoons)

Directions

In a average booze pan over a med-low heat, cascade in abundant chrism and sugar. Just calefaction it up until it gets luke balmy (Just abundant to deliquesce the sugar). Cascade chrism and amoroso into a bond basin and set aside. Meanwhile, chop up all of your peaches and bung into a aliment processor. Blend until almost pureed (about the admeasurement of peas, abate or larger). Squeeze one accomplished auto into your acceptable borsch (about 2 tablespoons). Mix agilely with a spoon, again cascade peaches into chrism and sugar. Add 1 cup of bisected and bisected (Cream and amoroso admixture should be algid abundant at this point with all of the add ins). Next, cascade peaches and chrism into your ice chrism maker and about-face that babyish on! (depending on ice chrism maker, it should be done in almost 25-30 minutes). Serve semi-soft or for harder ice cream, benumb for a brace of hours. Enjoy!As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Apricot Fingers

noreply@blogger.com (Unknown) — Mon, 20 Jul 2009 01:32:00 +0000

Image by edwardkimuk via Flickr

MAKES 20

11/4 cups broiled apricots

6 tablespoons air-conditioned accomplished (caster) sugar

4 oz. (125 g) butter

2 cups (8 oz, 250 g) advantageous (plain) flour, sifted

1 teaspoon double-acting baking crumb (2 teaspoons baking powder)

1 egg, beaten

1 teaspoon arena cinnamon

milk

LEMON ICING:

1 cup (5 oz, 55 g) confectioners’ (icing) sugar

1 tablespoon broiled butter

2 teaspoons auto juice

yellow aliment coloring

Directions:

1. Soak apricots in hot baptize for 1 hour. Baker apricots with 3 tablespoons amoroso until soft. Puree and cool.

2. Rub adulate into abrade and baking powder. Add 2 tablespoons amoroso and mix to a close chef with the egg. Chill.

3. Divide chef in half. Roll out and band a 11 x 7 inch (28 x 18 cm) anointed slab block pan (tin) with bisected the dough.

4. Spread with apricot pur6e, baptize with actual amoroso and cinnamon.

5. Cover with actual formed pastry, besom with milk. Bake in a hot oven (425°F, 220°C, Gas Mark 7) for 10 minutes, lower calefaction to 350°F (180°C, Gas Mark 4) and baker for a added 20 minutes. When cold, ice with auto icing. Cut into fingers.

6. Auto icing: Sift amoroso into a bowl, add broiled adulate and auto juice. Mix to a overextension bendability with baking water. Mix in chicken aliment coloring.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Butterfly Muffins

noreply@blogger.com (Unknown) — Mon, 20 Jul 2009 01:31:00 +0000

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MAKES 36

6 oz (185 g) butter

1/4 cup (51/2 oz, 170 g) superfine (caster) sugar

1/2 teaspoon boilerplate abstract (essence)

3 eggs

2 cups (8 oz, 250 g) self-raising flour

‘/2 cup (4fl oz, 125 ml) milk

jelly (jam)

whipped cream

confectioners’ (icing) sugar

Directions:

1. Preheat oven to 375-400°F, (190-200°C, Gas Mark 5-6). Adulate 36 patty block tins or band tins with cardboard patty cases.

2. Chrism butter, sugar, and boilerplate abstract until light, white and fluffy.

3. Add baffled eggs gradually, assault able-bodied afterwards anniversary addition.

4. Gently activity in sifted abrade and milk. Spoon a aggregate teaspoon of the admixture into anniversary of the patty block tins.

5. Reduce oven temperature to moderately hot (375°F, 190°C, Gas Mark 5) and broil for about 1 5 account until acme accept risen able-bodied and are analogously brown.

6. Air-conditioned on a wire rack. When cakes are air-conditioned cut a amphitheater from the top of anniversary application a small, aciculate knife. Cut the circles in half.

7. Place a baby abundance of apricot or raspberry clabber (jam) assimilate anniversary cake.

8. Cover the clabber (jam) with 1 teaspoon of aerated cream.

9. Replace the bisected circles to anatomy butterfly wings on top of the cakes.

10. Sprinkle the butterfly muffins agilely with sifted confectioners’ sugar.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Bacalhau (SALT COD CASSEROLE)

noreply@blogger.com (Unknown) — Mon, 20 Jul 2009 01:28:00 +0000

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A acceptable Portuguese dish, Bacalhau (bah-kah-loah) makes an unusual, appetizing ancestors cafeteria or banquet basin and may be served with a blooming salad. The alkali cod should be bought the day afore you ambition to baker it, so that it can be blood-soaked in algid baptize for 12 hours to abolish some of the salt.

4 SERVINGS

2 lb. alkali cod

6 fl. oz. [3/4 cup] olive oil

11/2 lb. potatoes, peeled

1 lb. onions, cut in slices and afar into rings

1 lb. tomatoes, coarsley sliced

2 garlic cloves, cautiously chopped

1. teaspoon coarsley arena atramentous pepper

10 atramentous olives, stones removed 4 above eggs, sliced

2 tablespoons cautiously chopped parsley

Directions:

1. Put the cod in a medium-sized bond basin and awning with algid water. Leave covered for at atomic 12 hours to soak. Change the baptize every 3 or 4 hours, or whenever convenient.

2. Cesspool the cod and bathe it able-bodied to ablution off the salt. Put the angle in a medium- sized saucepan, awning with baptize and accompany to the abscess over aerial heat. Lower the heat, awning the pan and simmer the cod for 15 account or until it is cooked.

3. Pour abroad the baptize and cesspool the cod well. Skin and cartilage the fish. Flake it and set acidic.

4. Preheat the oven to adequately hot 375′F (Gas Mark 5, 190″C).

5. Half ample a ample bucket with absolute baptize and accompany it to the boil. Add the potatoes and abscess them for 15 to 20, minutes, or until they are aloof cooked. Cesspool and cut the potatoes into slices and set aside.

6. In a ample frying-pan calefaction 4 tablespoons of the olive oil over abstinent heat. When it is hot add the onions and fry for 5 minutes, active occasionally until they are bendable but not brown. Add the tomatoes, garlic and pepper and baker active anxiously for 4 minutes. Draw the pan off the heat.

7. Arrange the potato slices, the cod, onions and tomatoes in layers in the goulash until it is full. Pour the actual oil over the top. Put the goulash in the centermost of the oven and baker for 30 account or until all the capacity arc thoroughly acrimonious and the top is brown.

Garnish the basin with the atramentous olives, egg slices and chopped parsley. Serve hot.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Eggless Gluten-Free Chocolate Cake

noreply@blogger.com (Unknown) — Thu, 16 Jul 2009 20:26:00 +0000

I realize that when it comes to food limitations my family pretty much wins first prize. But it also occurs to me that some of you might have some similar limitations. Eggs are an extremely common food allergy (one of the big 8) and 1 out of approximately 100 people have celiac disease, so there are bound to be some of you who will need to bake both without eggs and without gluten. I am in the unenviable position to be able to provide a few gluten-free eggless recipes and some hard earned advice.

When it comes to cookbooks, most will not be very helpful. Gluten-free food is notoriously egg laden, and the best recipes have huge quantities of eggs. The good news is, however, Ener-G egg replacer is gluten-free. This doesn’t mean that you can replace the eggs in every recipe with the egg replacer. Not by a long shot. But it does mean that you can look through the gluten-free cookbooks and select those recipes that have only one or two eggs. There will probably only be a handful of recipes like that, and not all of them will work with the egg replacer, but they are your best shot and you have to start somewhere. Rebecca Reilly, author of the book Gluten-Free Baking, has a son who is allergic to milk, soy, egg, and peanuts, as well as celiac disease (finally someone who knows what I am going through!!!), and she provides a few allergy friendly recipes in her book. “Reilly’s chocolate chip cookies” on page 73 has been a life saver for us.

Adapting eggless recipes to gluten-free flours is another option that has provided me with a few good recipes. But you are going to have to experiment with the type of flours you use and the quantities and ratios. Here is one gluten-free chocolate cake recipe that I have adapted from the classic eggless chocolate cake (aka the vinegar cake–you know the one I mean!).

2 cups of sweet rice flour
3/4 cup of corn flour
1/4 cup tapioca flour
1 tsp. xantham gum
2 cups of sugar
1/2 cup of cocoa
2 tsp. baking soda
1 1/2 tsp. salt
2 tbl. vinegar
2 tbl. vanilla
2 cups of water
2/3 cups of oil

Mix the flours with the dry ingredients. Slowly add the wet ingredients and mix for approximately two minutes until well blended. Pour into cake pan or cupcake tins.
Cake – bake for 40-45 minutes
Cupcake – bake for 20 minutes

Enjoy your eggless gluten-free chocolate cake!As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Cucumber and radish raita

noreply@blogger.com (Unknown) — Thu, 16 Jul 2009 20:24:00 +0000

1 English cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch dice

8 radishes, trimmed and cut into 1/4-inch dice

4 cloves garlic, finely minced

2 tablespoons finely chopped fresh mint

2 tablespoons chopped fresh dill

2 teaspoons grated lemon zest

2 cups plain whole-milk yogurt

2 tablespoons fresh lemon juice

1 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

In medium bowl, toss together cucumber, radishes, garlic, mint, dill and lemon zest. Stir in yogurt, lemon juice, pepper and nutmeg. Mix gently to combine. Transfer to serving bowl and refrigerate until chilled before serving. Serve with crudites, pita or bagel chips. Yield: 3 cups.

Source: "Delicious Dips," (Chronicle Books, 2004)

Garlic roasted green beans with shallots and hazelnuts

1 pound green beans, trimmed

1 shallot, thinly sliced

4 cloves garlic, crushed

3 tablespoons olive oil

Salt and freshly ground pepper

1 teaspoon grated lemon zest

1/4 cup hazelnuts, toasted and chopped

Preheat oven to 425 degrees. Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in oven until beans are cooked through and light golden brown. Remove from oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve. Yield: 4 servings

Source: foodnetwork.com
Feta cheese and toasted pine nuts add flavor to zucchini pancakes, served with tzatziki sauce.

Feta cheese and toasted pine nuts add flavor to zucchini pancakes, served with tzatziki sauce.

Zucchini Pancakes

12 ounces coarsely grated zucchini (about 1 1/2 cups)

Salt, as needed

1 cup chopped scallions

4 large eggs, lightly beaten

3 ounces all-purpose flour

1/2 ounce chopped dill (approximately 3 teaspoons)

1/2 ounce chopped flat leaf parsley ( approximately 3 teaspoons)

Chopped tarragon

Freshly ground black pepper, as needed

3 ounces crumbled feta cheese

2 1/2 ounces chopped toasted pine nuts

2 cups olive oil for pan frying, or as needed

Place grated zucchini in colander. Sprinkle with salt and let stand 30 minutes. Squeeze zucchini to remove as much liquid as possible. Dry the zucchini by pressing it between several layers of paper towels.

In large bowl, combine zucchini, scallions, eggs, flour, dill, parsley, tarragon, salt, and pepper until evenly blended. Fold in feta cheese. (The pancake mixture can be prepared to this point up to 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold the pine nuts into the zucchini mixture.

Preheat the oven to 300 degrees to keep the pancakes warm as you work. Place a baking sheet in the oven.

Add enough oil to a large skillet to come to a depth of about 1/8 inch, and heat the oil over medium-high heat until the surface of the oil shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into hot oil, leaving enough room for the pancakes to spread as they cook. Fry until the pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to the baking sheet in the oven to keep warm. Serve immediately with the tzatziki sauce. Yield: 8 portions.

Approximately values per four-ounce serving: 180 calories, 8 grams protein, 10 grams carbohydrate, 13 grams fat, 2.5 grams saturated fat, 250 milligrams sodium, 85 milligrams cholesterol, 2 grams dietary fiber.

Tzatziki Sauce

1/2 cup plain yogurt

1/2 cup sour cream

1/2 cup grated cucumber, squeezed dry

1 teaspoon minced garlic

1 tablespoon extra-virgin olive oil

1 tablespoon chopped mint or dill

1/2 teaspoon lemon juice

1 teaspoon lemon zest

Salt, as needed

Fresh ground black pepper, as needed

Combine the yogurt, sour cream, cucumber, and garlic in a food processor and puree until smooth. Transfer to a bowl and fold in olive oil, mint or dill, lemon juice, and zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated until ready to serve.

Approximate values per one-ounce serving: 40 calories, 1 gram protein, 2 grams carbohydrate, 3 grams fat, 1.5 grams saturated fat, 60 milligrams sodium, 5 milligrams cholesterol, 0 grams dietary fiber.

Source: The Culinary Institute of America

Lemony mixed vegetables

1 cup reduced-sodium chicken broth

1/4 teaspoon ground coriander

1/8 teaspoon salt

1/8 teaspoon black pepper

1/2 pound green beans, cut into 2-inch lengths

2 cups thinly bias-sliced carrots

1 cup cauliflower flowerets

1/2 medium red sweet pepper, cut into 1-inch pieces

1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

1 tablespoon cold water

1 1/2 teaspoons cornstarch

1/2 teaspoon finely shredded lemon peel

4 teaspoons lemon juice

In large saucepan combine chicken broth, coriander, salt and black pepper. Bring to boil. Add green beans. Return to boil. Reduce heat and simmer covered for 10 minutes. Add carrots, cauliflower and sweet pepper. Return to boil. Reduce heat. Simmer covered for 4-5 minutes more or until vegetables are crisp-tender.

Using slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.

In small bowl stir together oregano, water, cornstarch, and lemon peel. Stir into broth mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in lemon juice. Pour thickened broth mixture over vegetables. Toss lightly to coat. Yield: 6 ( 3/4 cup) servings.

Approximate values per serving: 49 calories, 9 grams total fat; 0 grams cholesterol, 184 milligrams sodium, 11 grams carbohydrates, 3 grams fiber, 2 grams protein.

Source: "Fresh and Easy Meals" (Wiley, $19.95)As Seen On Tv - Official Secret Restaurant Recipes Click Here!

BBQ Ribs Recipe (Chinese-style)

noreply@blogger.com (Unknown) — Wed, 15 Jul 2009 10:33:00 +0000

Americans take BBQ ribs very seriously. When it comes to BBQ ribs, attention to details spans from spice rub/seasonings, sauce, pork flavor, texture, smoke, appearance, scent, mouthfeel, cooking and grilling techniques to the overall balance of the ultimate product. Originated and perfected in the American South, BBQ ribs is at the very core of American food culture.

When I contemplated to have a BBQ ribs recipe on Rasa Malaysia, I was a little worried. The all-American BBQ ribs is not my everyday Malaysian or Asian recipe, and is surely not my forte. Eventually, I settled with a Chinese-style baby back ribs recipe, using none other the recipe for Chinese BBQ pork or char siu. Sticky sweet with a perfect balance of saltiness plus a touch of Chinese 5-spice powder, char siu sauce marries well with baby back ribs…

For the techniques, I used a combination of oven roasting plus BBQ grilling. I set my oven to 325 degrees F and roasted the ribs for about two hours. I then transferred them onto the outdoor grill for a charred finish over direct heat. My verdict: juicy, moist, flavorful, and finger-licking good. Summer is in full swing so surprise your guests with these exotic Chinese-style BBQ baby back ribs!

Now, please do tell me what is your favorite BBQ ribs recipe and how you make it. Thank you.
BBQ Ribs Recipe (Chinese-style)

Ingredients:

1 rack baby back pork ribs, about 2 lbs
6 cloves garlic (peeled and finely chopped)

Marinate/Char Siu Sauce:

1 1/2 tablespoons maltose
1 1/2 tablespoons honey
1 1/2 tablespoons Hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine (玫瑰露酒)
3 dashes white pepper powder
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil
Salt to taste

Method:

Add all ingredients in the marinate/char siu sauce in a sauce pan, heat it up and stir-well until all blended. Transfer out and let cool.

Rub the ribs on both sides with the chopped garlic. Marinate the ribs with 2/3 of the marinate sauce for 8 hours or overnight in the refrigerator.

Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill and remove the ribs from the oven and uncover. Transfer the ribs to the hot grill and grill over direct heat for 5-10 minutes or until the surface slightly charred to your liking. Brush both sides of the ribs with the remaining char siu sauce plus some oil while grilling. Serve hot.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

cherry jam recipes

noreply@blogger.com (Unknown) — Tue, 14 Jul 2009 03:25:00 +0000

If you’ve already moved on to peaches, and plums are starting to turn your head, quick, before it’s too late, cash in on cherries. Pretty soon they’ll be gone and you’ll be sorry.

The quality and prices on cherries are still good, and it’s time to get jammin’. Cherries make beautiful, richly flavored jams, and Tri-Cherry Jam and Sweet Cherry/Berry Jam, both from the Farm Journal’s Freezing and Canning Cookbook, are all-time favorites.

If “more is better,” you might safely argue that Tri-Cherry Jam is easily the best of all. It includes dark cherries, light cherries and sour pie cherries. Redolent of the rich, deep flavors of sweet cherries and the distinctive underlying tang of pie cherries, it’s like the best-cherry-pie-ever in a jar. It can be hard to find fresh pie cherries (usually Morellos), so if you can’t get them at your local produce store, and you strike out at the local farmer’s market, canned pie cherries from the supermarket will do the job. Trader Joe’s canned Morellos are great because they have that classic Morello flavor, but if you use them, cut the sugar in the recipe back by one cup, because they’re already sweetened.

Sweet Cherry/Berry Jam has just about everything going for it. The tartness of the berries underscores the flavor of the cherries, and the cherries take the tart edge off the berries. The original recipe calls for raspberries, but you can swap out blackberries, blueberries or any combination of the three.

ATTENTION JAMMERS: Neither recipe calls for additional pectin, but I always use it: stir one box of powdered pectin into the prepared cherries BEFORE you add the sugar, and let it set for 15 minutes. Stir well, and proceed with the recipe as written. If you like a stiff jam, use two boxes of pectin.

Tri-Cherry Jam

* 2 cups light sweet cherries
* 2 cups dark sweet cherries
* 2 cups tart red cherries
* 6 cups sugar
* juice of one lemon
* powdered fruit pectin, as desired

Pit and measure cherries (6.5 ounces=1 cup). Grind coarsely. Place in large saucepan; simmer about 5 minuets to soften skins. Add sugar and lemon juice.
Cook until thickened, 15-20 minutes (218F). Do not cook more than 20 minutes.
Ladle into sterilized jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 8-9 half-pints.

Sweet Cherry/Berry Jam

* 4 cups pitted sweet red cherries (1 pound 10 ounces)
* 4 cups red or black raspberries (l pound)
* 8 cups sugar
* powdered fruit pectin, as desired

Cut cherries in halves or grind very coarsely. Place in large saucepan; cover, heat slowly. Simmer 5 to 7 minutes or until skins are slightly softened. Add raspberries and sugar; stir gently. Cook briskly to 218F, about 15 minutes. Do not cook more than 20 minutes.

Ladle into hot, sterilized jars, to within 1/8” of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 11 to 12 half-pints.

These recipes have been reprinted with the generous permission of the Farm Journal from Farm Journal’s Freezing and Canning Cookbook, edited by Nell B. Nichols and Kathryn Larson.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Gourmet Oatmeal

noreply@blogger.com (Unknown) — Fri, 03 Jul 2009 00:59:00 +0000

One of the things we do at our house to save money on groceries and ensure we are eating a nutritional breakfast is eat oatmeal. Compared to the cost of cereal, it is cheap; plus, the nutritional value of oatmeal wins hands down. You get less calories, more fiber, a little iron, and if you add in extras you’ll get the nutrition from those as well.

Let me warn you though: about a week into eating plain oatmeal you will be really tired of it. To spice it up, Mr. Money (remember, he is a chef) and I have oatmeal cookoffs where we both make “gourmet oatmeal” and try to out do each other. One morning he’ll make it, and then the next morning I’ll make it. It works out so well for us!

Here are some of the varieties we like:

Banana bread oatmeal: Prepare oatmeal as directions indicate. While your oatmeal is cooking on the stove, mash one ripe banana (you can even freeze overripe ones for this!) and add to your cooking oats. Chop up some nuts (provided you aren’t allergic to them) and add those in too, stirring the mixture. We like to add walnuts or almonds. Add in a pinch of cinnamon (good for regulating blood sugar levels) if you like. Top with a pat of real butter and a few sprinkles of brown sugar. Yum!

Peach cobbler oatmeal: Prepare oats as indicated. Take one ripe peach and puree in food processor. Chop up your nuts of choice and add in to oats with peach. Stir. Add in brown sugar, a little butter, and cinnamon, stirring to incorporate. Top with sprinkles of brown sugar.

Apple pie oatmeal: Prepare oats as indicated. Take one apple and dice into small pieces. Chop up your nuts of choice and add in to oats with apple. Stir. Add in brown sugar, a little butter, and cinnamon, stirring to incorporate. Top with sprinkles of brown sugar. The apple pieces may take a little longer to soften, and I like to make sure they are pretty soft before I eat them.

Basically you can make “gourmet oatmeal” with any fruit. Our next fruit to try is going to be blueberries. I really like making this because it takes such a simple breakfast to a whole new level. It’s still inexpensive and much more nutritious than sugary cereals.
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Apple Onion Turkey Stuffing

noreply@blogger.com (Unknown) — Thu, 25 Jun 2009 23:10:00 +0000

Ingredients:

5 tablespoons of butter.
1 cup of diced onions.
2 cups of breadcrumbs.
2 chopped pippin apples.
1 cup of white wine.
2 tablespoons of lemon juice.
¼ teaspoon of nutmeg.
¼ teaspoon of allspice.
1 cup of chopped almonds.
Directions:

In a frying pan, melt the butter and sauté the diced onions until clear.

In a bowl, combine the breadcrumbs with the onion mix.

Add the chopped apples and white wine.

Return to the pan and cook for 5 minutes longer.

Add the remaining ingredients.

Stuff into turkey neck and body cavities.
source
http://www.stuffingrecipes.org
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French Chicken Stuffing Recipe

noreply@blogger.com (Unknown) — Thu, 25 Jun 2009 23:09:00 +0000

French Chicken Stuffing

Ingredients list:

4 chicken livers.
1/2 cup of onions, medium.
2 tablespoons of olive oil.
2 tablespoons of butter.
3 slices of white bread.
2 tablespoons of parsley, finely chopped.
Salt and freshly-ground black pepper.
1 medium egg, beaten.
1/2 cup of white wine.

Method:

Dice the onion and livers.

Sauté the chicken liver and onion in the olive oil and butter until golden.

Add the diced bread and parsley and cook for a few minutes, stirring continuously.

Season with salt and black pepper.

Transfer to a bowl and allow to cool.

Stir in beaten egg and white wine.

Use for roast chicken or turkey.

Source: Stuffing Recipes.
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Philly Cheese Steak Sandwich

noreply@blogger.com (Unknown) — Mon, 15 Jun 2009 08:13:00 +0000

Ingredients

* 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
* 1 white onion, thinly sliced
* 1/2 large green bell pepper, thinly sliced
* 1 teaspoon minced garlic
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 pound rib-eye steak, very very thinly shaved or sliced
* 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
* Ketchup, optional topping
* Italian pickled peppers, accompaniment

Directions

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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Saucy Sunday – Homemade Philly

noreply@blogger.com (Unknown) — Mon, 15 Jun 2009 08:12:00 +0000

Well, semi-homemade.

A while back I told you about a quick sandwich to make when you are pinched for time.

I told you that our local Walmartz is the only place I can find it. And now they have stopped selling it.

Rather than put a request in at another store and wait, I decided I could make them myself, now that I know what goes on them. And just as quickly as the packaged deal that I bought before.

So if you can’t find those in your town, I know you can find this stuff in your town and you can make them yourself.

So here’s what you need….

Shredded mozzarella cheese….

Sliced, browned or carmelized onion. (Add a little olive oil when cooking)

Philly or hoagie style rolls. Put in the oven, open side down, at 425 degrees until toasted.

Then cook the Steak-umms as directed on the package.

Fold one in half and lay on the toasted bun.

Add desired amount of shredded mozzarella cheese.

Fold another Steak-umm in half and lay on top of mozzarella.

Add browned onions.

Add the top, cut in half and serve.

See, wasn’t that easy?

Just as easy as the prepackaged kit I bought before.

And tastes just as good.

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White Chocolate Mocha Syrup Recipe

noreply@blogger.com (Unknown) — Mon, 15 Jun 2009 06:37:00 +0000

It took awhile to get just the right ingredients but this one is really close to the "Starbucks" white chocolate mocha syrup. I hope you agree. — posted by Chef #1293742

Broccoli Salad

noreply@blogger.com (Unknown) — Sat, 13 Jun 2009 12:40:00 +0000

Broccoli Salad recipes are delicious and can be nutritious. A real "super food" broccoli is chock full of nutrition, antioxidants and flavor. This recipe is also an easy way to get more vegetables in your diet.

I've got to admit, the dressing isn't too healthy - but it is delicious. Try no-fat mayo, light cheese and leave out the bacon for a more healthy option.

You can make this salad with raw broccoli or blanch it a bit to hold the color and soften the florets. If you don't like raw broccoli blanch the broccoli for 1 minute or so. But be careful to not leave the broccoli in the water too long.

This recipe pairs broccoli, bacon and a dressing to make a sweet and sour salad that's a great side dish or meal all on its own.

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Turkey Burgers

noreply@blogger.com (Unknown) — Sat, 13 Jun 2009 00:22:00 +0000

Easy-as-Hell Turkey Burgers

Makes 4 burgers

Go Get This:

1.5-ish pounds lean ground turkey

Three sprigs rosemary, leaves stripped and rough-chopped

One egg

Crumbled bleu cheese

Salt, pepper, cumin, garlic salt

Now Do This:

Throw meat in a metal bowl. Salt and pepper meaty surface area facing you, then shake in cumin sparingly.

Throw chopped rosemary into the bowl. Then crack egg in. This’ll help bind.

Mix the hell out of the contents of the bowl WITH YOUR HANDS. You’ll get lousy results with a spoon.

Once initial seasonings are mixed in, toss in a little more salt, pepper and cumin. Mix with hands again.

Using your palm as a cupping mechanism (hee), form the mixed-up meat into four patties. They’ll be hefty. Dust both sides of the patties very lightly with garlic salt before grilling.

Place a grill pan over medium-high heat. (Of course, you can use a grill too.) Once it’s ready, place two (two!) of the patties in. Sear them for about 6 minutes on each side. After 12 minutes, cut into one of the patties to check doneness — if there’s no pink inside, you’re good to go. Repeat with second twosome.

As soon as you remove burgers from heat, toss bleu cheese crumbles on top, so it’ll be all nice and gooey by the time they’re cool enough to eat.

Top with whatever else you’d like — we did sautéed mushrooms, spinach, red onion, tomato and sriracha on a toasted seeded bun — and eateateat.
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Top Foods That Help Lose Weight

noreply@blogger.com (Unknown) — Fri, 12 Jun 2009 00:49:00 +0000

Do you always worry about what kinds of food you are eating, and how they might be affecting your health? If you want to lose weight, then the first basic step is to eat right. You don’t have to cut down on your food intake, but actually switch the normal food, with better healthier, organic food. This will actually help you lose weight, and also give you energy, and make you feel healthier as well. So if you are wondering what kinds of food are good for you when you are on a quest to lose weight, then do read along!

1. Eggs: Switch to eating only eggs for breakfast. This is because eggs are full of protein, and this actually helps you feel fuller for a longer time. Also, protein prevents spikes in blood sugar, which eventually leads to food cravings.

2. Beans: Beans are filled with a digestive hormone called “cholecystokinin”, which is a natural appetite suppressant. So beans will really make you feel full for a longer time. Plus, the high-fiber in beans lowers your cholesterol too.

3. Salad:Grab a large serving of salad (without salad dressing), and eat away. This way, you won’t be taking in too many calories during a meal, and the size of the portion will actually make your brain believe that you ate too much. An added benefit, people who eat salad once a day have higher levels of vitamins C and E, folic acid, and carotenoids, which all help fight diseases.

4. Green tea: Green tea has slimming ingredients called “catechins” which help speed up your metabolism and fat burning.

5. Pears: Pears are filled with fiber. If you have a 6-gram pear (medium-sized), then you will actually start feeling full. Pears have pectin fiber, which decreases your blood sugar level, which in turn helps you to not get hungry between meals.

6. Soup: A cup/bowl of soup will actually make you lose weight, and this is because your brain perceives it as filling. So drink your soup away!

7. Lean beef: Lean beef has an amino acid called “leucine”, which helps you lose weight, while maintaining your calorie-burning muscles. People who eat beef also have fewer snacks, as it cuts down on hunger pangs.

8. Olive oil: Try to incorporate virgin olive oil in as many dishes as you can. Olive oil is abundant with monounsaturated fat that helps burn calories. So try to add olive oil in salad dressings, or as a bread dip.

9. Grapefruit:Grapefruits are filled with phytochemicals that reduce insulin levels, which actually forces your body to convert calories into energy, rather than making you gain weight. Try having half a grapefruit before meals, or 3 glasses of grapefruit juice in a day.

10. Cinnamon: Cinnamon controls your insulin levels, making it harder for your body to have those constant hunger pangs. Cinnamon also lowers your cholesterol and blood sugar.

11. Vinegar: Foods spiked with vinegar help you feel fuller compared to those that are not; and this is because of the acetic acid found in vinegar which slows down the passage of food from your stomach into the small intestine. This way, the food stays in your tummy longer, making you feel fuller longer.

12. Tofu: A great appetite suppressant, have tofu at least once a day to make yourself feel fuller.

13. Nuts: Despite the fact that half the world thinks that nuts are fattening, the truth is that they actually rev up your metabolism. Plus, having 10 to 20 walnuts a day significantly reduces your chances of having a heart attack.

14. High-fiber cereal: Anything filled with such high levels of fiber will naturally suppress your appetite. So have a high-fiber cereal for breakfast, and you are good to go!

15. Hot red pepper: Red peppers are filled with capsaicin, which is another appetite suppressant. So add red hot peppers in your meals, notice the difference in a couple of weeks!
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Crispy Marinated Mozzarella

noreply@blogger.com (Unknown) — Thu, 11 Jun 2009 22:57:00 +0000

Crispy Marinated Mozzarella

When my sister came over for pizza the other night I also attempted to make some fried mozzarella. I say attempted because the first go around pretty much failed. Not one to give up on the quest to find the perfect fried cheese, I decided to give these little devils a shot again last night and I am happy to say things worked out beautifully. First, I marinated sliced mozzarella in a mixture of olive oil, dried basil and fresh garlic. Next, I dipped each slice in flour, then egg and finally a panko/dry bread crumb mixture and fried until golden brown. The result was crunchy, melty, garlicky goodness.

When I first attempted these, I dipped the marinated mozzarella in egg and then in panko. The breading didn’t really stick so the mozzarella kind of oozed everywhere. It tasted wonderful, but did not look that appetizing. I think the panko just wasn’t heavy enough to coat the mozzarella by itself. The addition of the flour and the plain dry breadcrumbs in this recipe really helped create the crunchy crust I was looking for.

Serves 4

You will need:

* 3 tablespoons olive oil
* 2 garlic cloves, minced
* 1/4 teaspoon dried basil
* pinch kosher salt
* 8 (1/4 inch) thick mozzarella slices
* 1/3 cup all purpose flour
* 1 egg, beaten
* 1/3 cup panko bread crumbs
* 1/3 cup plain dry bread crumbs
* oil for frying

1. In a bowl combine, olive oil, garlic, basil and kosher salt.
2. Lay mozzarella slices on a plate and pour garlic mixture over the top. Turn to coat. Cover and refrigerate for 2 hours.
3. The breading process is three step. In one bowl place flour, in a second bowl place egg, in the the third bowl combine the panko and plain dry bread crumbs.
4. Heat about 1 inch of oil in a pan over medium heat.
5. Dip each piece of mozzarella in the flour, then egg and finally press into the bread crumbs to coat completely.
6. Drop a few bread crumbs into the oil, if they sizzle, it is hot enough. Fry breaded mozzarella for 3-5 minutes or until golden brown.
7. Serve immediately.

So Ryan doesn’t like fried mozzarella (gasp!) I know its hard to believe. Whenever we go out and I see mozzarella sticks or fried mozzarella on the menu, I put on my cutest face and suggest it for an appetizer and it never works. But these were so good that last night, I had to slap his hand away as he reached for mine. Don’t mess with a girl and her fried cheese! :)

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Cornbread recipes

noreply@blogger.com (Unknown) — Wed, 10 Jun 2009 16:19:00 +0000

The best cornbread recipes are often older than dirt and passed down from generation to generation.

That's the general sentiment from numerous folks who sent in their recipes after a recent column on the traditional Southern cuisine.

Dixie Spivey of Belmont, for example, sent in a fried corncakes recipe which her late mother-in-law cooked for 60 years.

"The corncakes are delicious with a good Southern meal of sautéed collard greens, pinto beans and a choice of meat," Spivey wrote to us in an e-mail.

Mayonnaise is one of the many add-ins readers use to make their cornbreads moist, as Mildred Wilson of Shelby contributed a "Good Simple Cornbread" recipe with mayo as one of only three ingredients needed. There are "Favorite Cornbread" and "Best-Ever Cornbread" recipes, as well as "Creamy Cornbread" and "Cornbread Cheese Squares." One of the most intriguing is "Carrot Cornbread," fashioned after carrot cake and sent in by Elaine Ashley of Shelby. Just reading the recipe makes your mouth water.

Alan Stout of Gastonia, a Tennessee lad, said he grew up in a family of cooks (his dad was a navy cook during World War II). He offered plenty of ways folks could spice up their cornbread recipes, such as adding finely chopped chunks of cured pork skins for cracklin' cornbread, or fried pork rinds and fat back drippings for added flavor.

During the holidays, Stout said in an e-mail, his mother always made a nut-cornbread using black walnuts, hickory nuts, English walnuts or pecans. She would melt butter in the bottom of a well-oiled cast iron skillet, add a cup of brown sugar and scatter two teaspoons of ground cinnamon (or apple pie seasoning) before mixing the chopped nuts to the cornmeal mixture and pouring that on top. (The cornmeal mixture needs to have at least one egg, Stout said.) Once the cornbread is done, it needs to cool for about 10 minutes before turning it out of the skillet.

He also sent along directions for making cornbread journey cakes, which travelers wrapped in cloth, cotton, wool or linen to take with them during Colonial times and can still be wrapped and "taken on a journey" to a neighbor, church outing, reunion or hiking trip today, Stout said.

Simply take any basic cornbread recipe, add a half cup of flour, mix all of the ingredients well and fry in and iron skillet with about a half cup of oil. After the pan is hot but not smoking, use a large serving spoon to ladle the mix into the pan. You should be able to get three or four "journey cakes" into the pan at a time.

When the edges start to turn brown, turn them over and cook until both sides are nicely browned. Drain the journey cakes on paper towels to absorb the extra oil.

So whether you like your cornbread good and simple or like it with lots of different add-ins, there's bound to be a cornbread recipe here for you.

SOUTHERN RECIPE CRACKLIN' CORNBREAD

¼ cup all-purpose flour

1½ cup yellow or white cornmeal

½ tsp. baking soda

¼ tsp. salt

1 cup sour milk or buttermilk

1 cup Southern Recipe cracklins (crumbled)

1 beaten egg, room temperature

Preheat the oven to 400 degrees. (Reduce oven by 25 degrees if using a glass pan.) In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly. Pour batter into a medium-size baking pan (8½ by 4½ inches), greased if not using a nonstick pan. With a rubber spatula, smooth the surface. Bake 30 minutes, until it is well-browned. Yields 8 to 10 servings. Cracklin' Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

www.RudolphFoods.com

CARROT CORNBREAD

1 cup self-rising cornmeal

1/2 cup self-rising flour

1 teaspoon cinnamon

2/3 cup oil

3/4 cup sugar

2 whole eggs

1 1/2 cups grated carrots

1/2 cup chopped pecans

Preheat oven to 425 degrees. Sift together cornmeal, flour and cinnamon. Add and mix together oil, sugar and eggs. Fold in grated carrots and pecans. Bake in oiled pan for 25 minutes. (A 9-inch wrought iron pan works well.)

Elaine Ashley, Shelby

CORNBREAD CHEESE SQUARES

1 package (81/2 oz) corn muffin mix, mixed to package directions

½ cup Monterey Jack or Pepper Jack cheese - shredded

½ cup frozen corn kernels

¼ diced jalapeños (optional)

Preheat oven to 400 degrees. Grease an 8-inch square baking dish with butter/PAM or shortening. Stir cheese, corn and jalapeños into packaged mixed corn muffin batter. Pour batter into baking dish and bake at 400° until golden, 15 to 18 minutes. Makes 6 servings

Shelley Murphy, Gastonia

CREAMY CORNBREAD

2 boxes corn muffin mix

½ cup oil

4 eggs

1 small can cream-style corn

½ tsp. salt

1 pint sour cream

Mix ingredients and bake at 350 degrees in a 9 x 13 pan for 35 to 40 minutes.

Carol Caldwell, Gastonia

HOMEMADE CORNBREAD

2 ½ cups of self-rising cornmeal mix

½ cup of Dukes mayonnaise

1 cup buttermilk

Mix the mayonnaise in the cornmeal and then add enough buttermilk to make everything really moist. Pour mixture into a hot cast iron skillet (10 in.) and bake in a 425 degree oven for about 30 minutes or until there is a nice brown color on top. Take out of the oven and let it set for a few minutes before plating it. Serve with pintos, fresh green beans, cabbage or anything that you like.

Shirley H. Benton

FRIED CORNCAKES

1 cup plain cornmeal

2-3 tablespoons self-rising flour

Water to thicken batter

1/3 cup vegetable oil (approx.) for skillet

Mix cornmeal, flour and water to make a fairly thick batter. Heat cast iron skillet on medium high and add oil. When oil is hot, spoon in a portion of the batter to the size of 2½ "cakes." Turn corncake after bottom is lightly brown. Continue cooking, turning as necessary, until both sides are nicely browned. Drain on paper towels. Add more batter to skillet, and if necessary, add more oil between batches.

Dixie Spivey, Belmont

BEST-EVER CORNBREAD

2 cups self-rising cornmeal

¼ cup sugar

2/3 cup vegetable oil

3 eggs

1 medium onion (chopped)

1 15 oz. can cream-style corn

1 cup buttermilk

1 cup cheddar cheese (shredded)

1 small red bell pepper (chopped and seeded)

2 Tbs. parsley (chopped)

2 jalapeno peppers (seeded and chopped)

Preheat oven to 350 degrees. Grease and flour 9 x 13-inch baking dish. Combine cornmeal and sugar in medium bowl. Stir in oil and eggs. Add onions, corn, buttermilk, cheese, bell pepper, parsley and jalapeno peppers and stir to mix well. Pour batter into pan and bake about 1 hour or until brown. Cut into squares. Serves 12 to 15.

Lorraine Dalpiaz, Gastonia

GOOD SIMPLE CORNBREAD

2 cups self-rising cornmeal

¼ cup mayonnaise

Water to thicken batter

Preheat oven to 370 degrees. Mix ingredients well, pour into pan and bake until done. Makes muffins, corn sticks or one large cornbread cake.

Mildred Wilson, Shelby

FAVORITE CORNBREAD

2 sticks margarine, melted

2 cups self-rising cornmeal

2 cups buttermilk

3 eggs, beaten

Preheat oven to 425 degrees. Place a 9-inch skillet in oven while preheating. Mix ingredients and pour into hot skillet. Bake 25 to 30 minutes until nicely browned. Invert onto serving plate and serve hot, in slices, as desired.

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Italian Sausage Potato and Arugula Salad

noreply@blogger.com (Unknown) — Wed, 10 Jun 2009 03:54:00 +0000

Warm Italian Sausage, Potato and Arugula Salad
Prep Time: 30 minutes
Time to Table: 30 minutes

Ingredients
3 tablespoons cider vinegar
2 tablespoons spicy brown mustard
4 teaspoons olive oil
1/2 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
3/4 pound small new red potatoes
1 package (9 oz.) Morningstar Farms® Italian Sausage
4 cups torn arugula leaves or baby arugula leaves
1/4 cup chopped red onion

Directions
1. In small bowl whisk together vinegar, mustard, oil, sugar, garlic and pepper. Set aside.

2. Scrub potatoes. Halve potatoes or quarter any large potatoes. Cook, covered in boiling water, for 15 to 18 minutes or until just tender. Drain.

3. Meanwhile, cook Morningstar Farms Italian Sausage according to package directions. Cool slightly. Cut into bite-size pieces.

4. In large bowl toss together warm potatoes, warm sausage pieces, arugula and onion. Drizzle with vinegar mixture. Toss just until coated. Serve immediately.

Yield: 6 cups; 4 servings

My favorite Morningstar Farms products are their Grill burgers, and their Black Bean Burgers (with salsa, yum!).
Gardenburger The Original is also a great pick for summer cooking and lighter eating- each patty contain a half serving of vegetables and with only 100 calories is a “better for you” alternative, and you can save some calories for dessert
!

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