Dough:
1 cup lukewarm water (110 degrees)
2 packages yeast
3 1/2 cups unbleached flour
1 teaspoon coarse salt
1 teaspoon sugar
1 tablespoon olive oil
Pesto:
1 cup olive oil
2 cups fresh basil leaves
2 cloves garlic, chopped
3 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese
1 onion, thinly sliced
1 sweet red pepper, seeded and sliced into strips
1 green peppers, seeded and sliced into strips
2 tablespoons olive oil
1 tablespoon water
1/2 pound garlic and fennel sausage or sweet Italian sausage
3 ounces goat cheese
10 ounces Mozzarella cheese, coarsely grated
2 tablespoons freshly grated Parmesan cheese
2 tablespoons cornmeal
Instructions:
Prepare dough: Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil.
Blend in the flour using a fork, working towards the outside of teh well. As dough becomes stiff, incorporate remaining flour by hand.
Gather into a ball and knead eight to ten minutes on a floured board.
Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours.
Prepare pesto sauce using a blender or food processor. Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side.
Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat.
Stir frequently until peppers are soft. Drain and set aside.
Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside.
Preheat overn to 400 degrees.
Spread remaining olive oil evently over a 12--inch pizza pan.
Sprinkle with cornmeal.
Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers.
Place dough in pan and spread to edges with finertips.
Bake five minutes.
Spread pesto sauce over dough.
Crumble goat cheese evenly over pesto.
Add onions and peppers, sausage, and cheeses.
Bake 10 minutes or until crust is slightly brown and cheese is bubbly.
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Saturday, October 11, 2008
Apple-Pear Crumb Pie
1 pkg (11 oz) pie crust mix
1 2/3 cup granulated sugar
2 ½ cups all-purpose flour
3 ¼ tsp ground cinnamon
2 ½ lbs. Granny Smith apples, peeled, cored, cut into ¼ inch thick slices
2 ½ lbs. Bartlett pears, peeled, cored, cut into ½ inch thick slices
¾ cup sweetened dried cranberries
10 Tbl. butter, melted
1 Tbl. confectioners’ sugar, optional
Instructions:
Place jellyroll pan on rack in center of oven.
Preheat oven to 350 degrees.
Prepare dough according to crust package directions for 2 crust pie. Shape into 1 disk.
On lightly floured surface, roll out dough into 14 inch circle.
Fit into 9” deep-dish pie pan.
Flute edge; refrigerate.
In bowl, combine 1 cup sugar, ½ cup flour and 1 ¼ tsp. cinnamon.
Add apples, pears and cranberries; toss to combine.
Transfer to crust.
Combine remaining flour, sugar and cinnamon.
Stir in butter until mixture comes together.
With hands, squeeze mixture to form crumbs.
Place crumbs over filling.
Bake on hot pan 2 hours or until golden and filling is bubbly.
Cool.
If desired, sprinkle with confectioners’ sugar before serving.
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1 2/3 cup granulated sugar
2 ½ cups all-purpose flour
3 ¼ tsp ground cinnamon
2 ½ lbs. Granny Smith apples, peeled, cored, cut into ¼ inch thick slices
2 ½ lbs. Bartlett pears, peeled, cored, cut into ½ inch thick slices
¾ cup sweetened dried cranberries
10 Tbl. butter, melted
1 Tbl. confectioners’ sugar, optional
Instructions:
Place jellyroll pan on rack in center of oven.
Preheat oven to 350 degrees.
Prepare dough according to crust package directions for 2 crust pie. Shape into 1 disk.
On lightly floured surface, roll out dough into 14 inch circle.
Fit into 9” deep-dish pie pan.
Flute edge; refrigerate.
In bowl, combine 1 cup sugar, ½ cup flour and 1 ¼ tsp. cinnamon.
Add apples, pears and cranberries; toss to combine.
Transfer to crust.
Combine remaining flour, sugar and cinnamon.
Stir in butter until mixture comes together.
With hands, squeeze mixture to form crumbs.
Place crumbs over filling.
Bake on hot pan 2 hours or until golden and filling is bubbly.
Cool.
If desired, sprinkle with confectioners’ sugar before serving.
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Angel Hair with Balsamic Tomatoes
1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Instructions:
Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later.
Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occasionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
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1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Instructions:
Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later.
Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occasionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
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Baked Eggplant Marinara
8 1/2-inch-thick center-cut eggplant rounds (from 2 small
eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Instructions:
Preheat oven to 350F. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper.
Place flour and eggs in separate shallow bowls.
Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet.
Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
Repeat with remaining oil and eggplant rounds.
Spread 2 tablespoons ricotta cheese over each round.
Top each with sauce and mozzarella cheese, dividing equally.
Bake until rounds are heated through and cheese is melted, about 15 minutes.
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eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Instructions:
Preheat oven to 350F. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper.
Place flour and eggs in separate shallow bowls.
Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet.
Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
Repeat with remaining oil and eggplant rounds.
Spread 2 tablespoons ricotta cheese over each round.
Top each with sauce and mozzarella cheese, dividing equally.
Bake until rounds are heated through and cheese is melted, about 15 minutes.
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Asian Pork and Vegetable Noodles
1 rounded tbl sweet-hot mustard
1/4 cup tamari soy sauce (I use regular)
1/2 cup chicken broth
2 tsp sesame oil
2 boneless pork chops (8 oz each)
2 tbl oil
1/2 tsp crushed red pepper
1 cup matchstick carrots
16 oz fresh linguini
package fresh mushrooms, sliced thin
3" fresh ginger, grated (I use ginger powder)
1 red pepper, sliced thin
5 green onions, sliced on angle
2 cups fresh bean sprouts
Instructions:
Boil water for pasta.
In small bowl combine mustard and soy sauce.
Add chicken broth and sesame oil; whisk together and set aside.
Slice pork chops into thin strips. in large skillet heat oil; add crushed pepper and pork.
Season w/salt and pepper.
Cook pork 2 minutes to carmelize, then stir-fry.
Blanch carrots in boiling water 1 minute; remove and add to pork in pan.
Add pasta to water.
Add veggies to skillet; toss and stir-fry 3 minutes.
Drain pasta; add pasta to pork/veggies in pan.
Pour sauce over all; toss and serve.
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1/4 cup tamari soy sauce (I use regular)
1/2 cup chicken broth
2 tsp sesame oil
2 boneless pork chops (8 oz each)
2 tbl oil
1/2 tsp crushed red pepper
1 cup matchstick carrots
16 oz fresh linguini
package fresh mushrooms, sliced thin
3" fresh ginger, grated (I use ginger powder)
1 red pepper, sliced thin
5 green onions, sliced on angle
2 cups fresh bean sprouts
Instructions:
Boil water for pasta.
In small bowl combine mustard and soy sauce.
Add chicken broth and sesame oil; whisk together and set aside.
Slice pork chops into thin strips. in large skillet heat oil; add crushed pepper and pork.
Season w/salt and pepper.
Cook pork 2 minutes to carmelize, then stir-fry.
Blanch carrots in boiling water 1 minute; remove and add to pork in pan.
Add pasta to water.
Add veggies to skillet; toss and stir-fry 3 minutes.
Drain pasta; add pasta to pork/veggies in pan.
Pour sauce over all; toss and serve.
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Crockpot Chili
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef.
Saute chopped onion and green pepper in grease.
Mix beef, onion and green pepper.
Add spices; let stand 1 hour.
Add tomatoes, tomato puree, beans; cook in Crock Pot all day.
Best if refrigerated and warmed the next day.
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1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef.
Saute chopped onion and green pepper in grease.
Mix beef, onion and green pepper.
Add spices; let stand 1 hour.
Add tomatoes, tomato puree, beans; cook in Crock Pot all day.
Best if refrigerated and warmed the next day.
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Brownie Swirl Cheesecake
1 8 oz pkg. brownie mix
16 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 large eggs
1 cup milk chocolate chips, melted
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom of 9-inch spring form pan.
3. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
4. Bake at 350 degrees for 15 minutes.
5. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Pour over brownie layer.
8. Spoon chocolate over cream cheese mixture.
9. Cut through cheese and chocolate mixture several times to achieve a marble effect.
10. Bake at 350 degrees for 35 minutes.
11. Loosen cake from rim of pan; cool before removing rim of pan.
12. Chill.
13. Garnish with whipped cream, if desired.
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16 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 large eggs
1 cup milk chocolate chips, melted
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom of 9-inch spring form pan.
3. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
4. Bake at 350 degrees for 15 minutes.
5. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Pour over brownie layer.
8. Spoon chocolate over cream cheese mixture.
9. Cut through cheese and chocolate mixture several times to achieve a marble effect.
10. Bake at 350 degrees for 35 minutes.
11. Loosen cake from rim of pan; cool before removing rim of pan.
12. Chill.
13. Garnish with whipped cream, if desired.
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Baked Chicken and Rice
1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Instructions:
Preheat oven to 350 degrees.
Grease oblong dish. Mix rice and margarine or butter.
Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top.
Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
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3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Instructions:
Preheat oven to 350 degrees.
Grease oblong dish. Mix rice and margarine or butter.
Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top.
Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
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Apple Cake
1-1/2 cups flour
3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Instructions:
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.
Place on floured board and roll out 1/2-inch thick.
Put into shallow greased pan.
Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.
Bake in moderate oven 30 minutes or until apples are tender and brown.
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3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Instructions:
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.
Place on floured board and roll out 1/2-inch thick.
Put into shallow greased pan.
Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.
Bake in moderate oven 30 minutes or until apples are tender and brown.
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Bayou Gumbo
3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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All Time Brownies
2/3 cup butter
4 Tbsp. cocoa
1/2 c. Fruit Sweet
2 eggs
2/3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. nuts; chopped (optional)
Instructions:
1. Preheat oven to 325 degrees.
2. Spray a 9" square pan with a non-stick cooking spray.
3. Blend the butter, cocoa, and Fruit Sweet
4. Add the eggs, one at a time, beating well after each addition.
5. Mix the flour, baking powder and salt; add to the mixture.
6. Fold in the nuts.
7. Pour into the pan and bake 15-20 minutes or until brownies spring back to the touch.
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4 Tbsp. cocoa
1/2 c. Fruit Sweet
2 eggs
2/3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. nuts; chopped (optional)
Instructions:
1. Preheat oven to 325 degrees.
2. Spray a 9" square pan with a non-stick cooking spray.
3. Blend the butter, cocoa, and Fruit Sweet
4. Add the eggs, one at a time, beating well after each addition.
5. Mix the flour, baking powder and salt; add to the mixture.
6. Fold in the nuts.
7. Pour into the pan and bake 15-20 minutes or until brownies spring back to the touch.
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Breakfast Burrito
1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 Tablespoons re-hydrated dried chopped onion
1 - 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce
Instructions:
Preheat an electric griddle to 275 degrees .
Break apart the sausage, and stir-fry it with the onions until the sausage is browned.
Add about 1/4 can of diced green chilies plus an equal amount of diced tomatoes.
Continue to stir-fry for about 1 minute.
Pour the scrambled eggs onto the griddle and mix the eggs with the sausage, onions, peppers and tomatoes.
Stir-fry until the eggs are done.
Microwave your tortillas for 20 to 30 seconds, just to slightly warm and softened.
Put 1/4 of the cooked egg-sausage mixture down the middle of each tortilla.
Add two cheese halves evenly spaced lengthwise, and fold the tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and again to complete.
Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high.
Serve with picante sauce if desired.
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1 1/2 Tablespoons re-hydrated dried chopped onion
1 - 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce
Instructions:
Preheat an electric griddle to 275 degrees .
Break apart the sausage, and stir-fry it with the onions until the sausage is browned.
Add about 1/4 can of diced green chilies plus an equal amount of diced tomatoes.
Continue to stir-fry for about 1 minute.
Pour the scrambled eggs onto the griddle and mix the eggs with the sausage, onions, peppers and tomatoes.
Stir-fry until the eggs are done.
Microwave your tortillas for 20 to 30 seconds, just to slightly warm and softened.
Put 1/4 of the cooked egg-sausage mixture down the middle of each tortilla.
Add two cheese halves evenly spaced lengthwise, and fold the tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and again to complete.
Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high.
Serve with picante sauce if desired.
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Babka
1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Instructions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water.
Pour into cooled milk and beat well.
Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture.
Mix in flour, 1 cup at a time, beating well after each addition.
When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes.
Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into three equal pieces and form into round loaves.
Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full.
Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes.
Menawhile, preheat oven to 375 degrees.
In a small bowl, beat egg with 2 tablespoons water.
Lightly brush this mixture onto the risen loaves.
Bake in preheated oven 10 minutes.
Reduce oven temperature to 325 degrees and bake for 30 minutes more.
Reduce oven temperature to 275 degrees and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans.
Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall).
Change position of loaves during cooling period.
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1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Instructions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water.
Pour into cooled milk and beat well.
Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture.
Mix in flour, 1 cup at a time, beating well after each addition.
When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes.
Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into three equal pieces and form into round loaves.
Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full.
Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes.
Menawhile, preheat oven to 375 degrees.
In a small bowl, beat egg with 2 tablespoons water.
Lightly brush this mixture onto the risen loaves.
Bake in preheated oven 10 minutes.
Reduce oven temperature to 325 degrees and bake for 30 minutes more.
Reduce oven temperature to 275 degrees and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans.
Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall).
Change position of loaves during cooling period.
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Beef Burgundy Stew
1 ½ pounds lean, boned round steak (about ½ inch thick)
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper
Instructions:
Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.
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Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper
Instructions:
Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.
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Apple Chicken Casserole
3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Instructions:
Place apples in bottom of lightly oiled casserole dish.
Put chicken breasts over apples.
Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece.
Cover casserole and bake 45 minutes at 350 degrees.
Uncover casserole.
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
Garnish with orange slices.
www.recipecove.com
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Instructions:
Place apples in bottom of lightly oiled casserole dish.
Put chicken breasts over apples.
Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece.
Cover casserole and bake 45 minutes at 350 degrees.
Uncover casserole.
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
Garnish with orange slices.
www.recipecove.com
Outta Sight Turkey
12-14 lb. turkey, giblets removed
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.
www.recipecove.com
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.
www.recipecove.com
Sage Roasted Turkey
1 turkey, 12-14 lbs, thawed if frozen
1 ¼ tsp. salt
¾ tsp. cracked pepper
3 Tbl. butter, melted
1 Tbl. dried rubbed sage
1 clove garlic, minced
1 tsp. paprika, preferably smoked
Instructions:
Preheat oven to 350 degrees.
Rub inside of turkey with ¼ tsp salt and ¼ tsp. pepper.
If desired, truss turkey.
Place on rack in roasting pan.
Combine butter, sage and garlic.
Brush turkey with butter mixture; sprinkle with remaining salt and pepper and paprika.
Roast until meat thermometer inserted into thickest part of thigh away from bone registered 180 degrees – approximately 2 ½ hours.
Let stand 15 minutes before carving.
www.recipecove.com
1 ¼ tsp. salt
¾ tsp. cracked pepper
3 Tbl. butter, melted
1 Tbl. dried rubbed sage
1 clove garlic, minced
1 tsp. paprika, preferably smoked
Instructions:
Preheat oven to 350 degrees.
Rub inside of turkey with ¼ tsp salt and ¼ tsp. pepper.
If desired, truss turkey.
Place on rack in roasting pan.
Combine butter, sage and garlic.
Brush turkey with butter mixture; sprinkle with remaining salt and pepper and paprika.
Roast until meat thermometer inserted into thickest part of thigh away from bone registered 180 degrees – approximately 2 ½ hours.
Let stand 15 minutes before carving.
www.recipecove.com
Herbed Turkey in a Bag
1 (10 lb.) turkey
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Instructions:
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag according to directions. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing.
www.recipecove.com
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Instructions:
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag according to directions. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing.
www.recipecove.com
Easy Halloween Recipes
Planning a Halloween feast? There is nothing more fun to have on hand than easy Halloween recipes. It’s great to watch partygoers partake in halloween treats such as brains, eyeballs, and toes. It not only makes the party fun, but it makes it memorable as well.
Here’s one of my favorite Halloween recipes – Yummy Brains.
What you'll need:
2 3 oz. packages Berry Blue flavored gelatin
2 cups boiling water
1 16 oz. package frozen mixed berries
1 cup crushed pineapple, with juice
1 teaspoon black gel food coloring
2 cups heavy whipping cream, whipped to stiff peaks
2 brain molds (try WalMart)
Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.
Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.
To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!
You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:
12 eggs, hard-cooked, cooled and peeled
24 green or black olives stuffed with pimientos
Miracle Whip or mayonnaise
Mustard
Red food coloring
Tabasco (optional)
Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.
Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!
Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.
You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!
Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!
About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=302687&ca=Food+and+Drinks
Here’s one of my favorite Halloween recipes – Yummy Brains.
What you'll need:
2 3 oz. packages Berry Blue flavored gelatin
2 cups boiling water
1 16 oz. package frozen mixed berries
1 cup crushed pineapple, with juice
1 teaspoon black gel food coloring
2 cups heavy whipping cream, whipped to stiff peaks
2 brain molds (try WalMart)
Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.
Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.
To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!
You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:
12 eggs, hard-cooked, cooled and peeled
24 green or black olives stuffed with pimientos
Miracle Whip or mayonnaise
Mustard
Red food coloring
Tabasco (optional)
Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.
Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!
Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.
You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!
Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!
About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=302687&ca=Food+and+Drinks
Sunday, October 05, 2008
Cook That Chicken
By David Fishman
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.
Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.
Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.
Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.
There are so many people barbequing today because everything taste better when cooked on an open flame.
About the Author: David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=103033&ca=Cooking
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.
Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.
Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.
Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.
There are so many people barbequing today because everything taste better when cooked on an open flame.
About the Author: David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=103033&ca=Cooking
Health by Chocolate: Why Dark Chocolate May Be Good For You
By Jason Flintstone
It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.
But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.
According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".
Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.
About the Author: LIFamilies.com - Family community for Long Island, NY
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=35205&ca=Wellness%2C+Fitness+and+Diet
It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.
But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.
According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".
Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.
About the Author: LIFamilies.com - Family community for Long Island, NY
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=35205&ca=Wellness%2C+Fitness+and+Diet
Chocolate Heaven: Discover the Hidden Treasures of Chocolate
By Pat Lock
Nowadays there are so many different types of chocolate on the market, that we are literally ‘spoilt for choice’.
With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.
The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.
Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.
Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.
Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!
Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.
Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency
Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.
Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!
A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness
Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.
Alternatively, it can be left to firm and piped
Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.
And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.
The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.
© Pat Lock 2007
About the Author: Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake-Decorating-Tips.com website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=191797&ca=Food+and+Drinks
Nowadays there are so many different types of chocolate on the market, that we are literally ‘spoilt for choice’.
With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.
The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.
Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.
Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.
Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!
Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.
Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency
Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.
Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!
A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness
Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.
Alternatively, it can be left to firm and piped
Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.
And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.
The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.
© Pat Lock 2007
About the Author: Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake-Decorating-Tips.com website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=191797&ca=Food+and+Drinks
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