food recipes: 2009

Monday, December 28, 2009

Food Recipes For Vegitarian?

I think it's spelled vegetarian...

Anyway, there are so many! Here is a great one for a vegetable soup with beans. It's hearty yet healthy and flavorful. Try it with crusty sourdough bread. Here's the link to the recipe at Athletic-Minded Traveler: http://www.athleticmindedtraveler.com/blog/a-healthy-soup-recipe-worth-passing-alongFood Recipes For Vegitarian?
I like to make people stir-fry. I use:

Brown rice (follow directions on package). This takes a while so start it after the tofu is pressed.

Use extra firm tofu in refrigerated section of grocery store. Get a towel and wrap tofu block in it evenly. Cover the towel wrapped tofu with several heavy books. Leave it to press for 20 or more minutes. Cut tofu into small rectangular slices about 1/4 inch thick and let marinade in mixture of soy sauce, agave nectar, minced garlic, a few slices of ginger. Marinade for at least 20 minutes, make sure there's plenty of the marinade in the container. Cook sliced tofu at 375 until browned turning once.

Fresh vegetables. I use broccoli, cauliflower, carrots, onion, garlic, bell peppers, zucchini, celery, or anything I have on hand. Cut all into equal size pieces and saute in mixture of minced garlic and olive oil until tender.

Mix rice, cooked tofu, and vegetables in pan together. Add soy sauce or whatever sauce you want to use.

This recipe is easy and delicious. You can mix it up by adding some beans (black beans and kidney beans are good).Food Recipes For Vegitarian?
try these sites:

www.epicurious.com

www.allrecipes.com

www.foodnetwork.com

type in vegetarian into the keyword search engine

nba

Food recipes for Chronic Anemia?

Consumption of food rich in iron is essential to prevention of iron deficiency anemia; however, the average adult has approximately nine years worth of B12 stored in the liver, and it would take four to five years of an iron-deficient diet to create iron-deficiency anemia from diet alone.

Iron-rich foods include red meat; green, leafy vegetables; dried beans; dried apricots, prunes, raisins, and other dried fruits; almonds; seaweeds; parsley; whole grains; and yams. In extreme cases of anemia, researchers recommend consumption of beef liver, lean meat, oysters, lamb or chicken, or iron drops may be introduced. Certain foods have been found to interfere with iron absorption in the gastrointestinal tract, and these foods should be avoided. They include tea, coffee, wheat bran, rhubarb, chocolate, soft drinks, red wine, ice cream, and candy bars. With the exception of milk and eggs, animal sources of iron provide iron with better bioavailability than vegetable sources.

Can you give me any good recipes for home made dog food?

pleaseCan you give me any good recipes for home made dog food?
Here's a website that I have found very useful:

http://www.rawfeddogs.net/RecipesCan you give me any good recipes for home made dog food?
Why do you want home made dog food? Personally I like Costco's private label dog food. There is no corn, a good mix of rice, vegetables and meat. Our dogs eat it and really like it.

Whatever you do, stick with the same food all the time.
Here's a link of some good dogfood recipes.

Hope it helps!

http://lnk.nu/dogtime.com/sua.html
Dr. Pitcairn has a good book of recipes.

Give me the best mexican food recipe to cook for my family?

i honestly don't know how to cook and i want you guys to post up recipes of whatever Mexican or american, i don't want any repeats. I wanna try different recipes.

thank you so much

鈾?

jasmineGive me the best mexican food recipe to cook for my family?
Why don't you buy a couple of cookbooks, one American and one Mexican?Give me the best mexican food recipe to cook for my family?
Chicken Enchiladas

12 to 16 Mission庐 Flour Tortillas (or Mission庐 Corn Tortillas)

4 large Chicken Breasts* cooked and cut up in small pieces

2 cans Cream of Chicken Soup

8 oz. can Green Chiles diced

1 pint Sour Cream

2 cups Monterey Jack Cheese grated

2 cups Sharp Cheddar Cheese grated

1 small can Black Olives sliced

1 small Onion grated

8 Green Onion Tops chopped

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Recipe Instructions:

1. Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.

2. In a 9 x 13-inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.

3. Bake at 350 degrees F for 45 minutes.
Try this link below..it has Mexican recipes:

http://allrecipes.com/Recipes/World-Cuis鈥?/a>

Good luck. =]
recipezaar.com

cooks.com

southernliving.com

search away.................

What is your best Greek food recipe ?

best greek recipe:

Baklavas

1 kilo (1 lb 2 oz) ';fyllo'; pastry

2 teacups almonds pounded into crumps

1 陆 teacups butter

陆 teacup sugar

1 tablespoon cinnamon

SYRUP

3 teacups sugar

1 teacup honey

2 teacups water

cinnamon stick

1 teaspoon clove sticks

In a bowl, mix the pounded almonds, the sugar and the cinnamon.

Butter a small pan and lay a few sheets of ';fyllo'; pastry onto it brushing each one with butter.

Next, spread a small amount of the almond mix over the ';fyllo'; layer.

Continue by making successive layers of ';fyllo'; and almond mix of about equal thickness.

Finish with a thicker layer of ';fyllo'; sheets (6-8 sheets) brushing each sheet with butter.

With a sharp knife cut the ';baklava'; into diamond-shaped pieces.

Sprinkle with water and bake in amedium oven for about 1 1/2 hour. In the meantime, prepare the syrup as follows :

In a pot , place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes.

When the ';baklava'; is ready, remove from the oven and let it cool.

Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.

Skordalia(Garlic sauce)

5 - 6 Cloves of Garlic

1/3 lb Boiled Potatoes

1/2 Cup Olive Oil

Sprinkle of Vinegar

Salt

Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste.What is your best Greek food recipe ?
Baklava....it's just yummie!!

Non Beef dog food recipes needed.....?

My dog is a Lab that weighs about 57 pounds. He like most Labs is allergic to beef. The sell special dog food for dogs with beef allergies but its really, really expensive. I need recipes to give my dog the nutrients he needs from dog food that I can make on my own. Its scary because even the lamb and rice dog food has beef in it. Just about all the dog foods do except the high priced organic. so please help me with some great recipes. thanks.Non Beef dog food recipes needed.....?
http://dog-care.suite101.com/article.cfm鈥?/a>

just sub the beef with ground chix

and consult vet!! Non Beef dog food recipes needed.....?
Buy a whole chicken - cut it in half or quarters and hand to your dog. At 57 lbs your dog needs about 1.4 lbs of food per day - based on 2.5% of adult weight per day. http://www.rawfeddogs.net/Recipes

My animals eat chicken, lamb, pork, fish, beef, kangaroo etc. I feed about 70-80% meat, 10-15% bone and 10-15% over the course of a week or two.

Remember that RAW beef is totally different to cooked beef. Heat changes the structure of protein and it is this altered proteins that causes problems. Don't write off a whole protein source because of problems with cooked beef.

Millions of dogs live out their entire lives never eating commercial processed foods.
I'm not sure what you consider ';really expensive'; but several of the premium and super premium foods don't contain beef. Most can be purchased for $35-50 for a 30-40lb bag. Wellness, Canidae, Nutro, and Blue Buffalo are all brands I know off the top of my head have beef free formulas in that price range.
Try Chicken Soup for the Dog Lover's Soul. I feed it, and it's a great food, moderately priced. No beef. http://www.chickensoupforthepetloverssou鈥?/a>

If you are looking for homemade recipes and can't find any without beef, simply substitute the beef with chicken, lamb or fish -whichever works for you.

http://www.gourmetsleuth.com/dogfoodreci鈥?/a>

Try some of those out!
I make my dog's food. All things are fresh. There are good kibbles out there if you look. I find I don't mind making food specific to my allergic dog's needs. I have patterned it after the BARF diet. My husband calls it the ARF diet. I use cooked meat. Fresh raw vegetables , fruit and supplements: kelp.salmon oil, prorbiotics and calcium powder since I do not use raw bones. Get the kind of meat or fish you are going to use and start from there. Avoid grain filler items. I feed twice a day. Do some reading on making your own food.

Any 1 Have Good CUBAN FOOD RECIPES? ?

i invited some one who i have been ';talking/dating '; over for dinner friday and i would like to cook them some really good authentic cuban food any ideas/ recipes?Any 1 Have Good CUBAN FOOD RECIPES? ?
The Real Mojito -- Drink First, LOL

INGREDIENTS

10 fresh mint leaves

1/2 lime, cut into 4 wedges

2 tablespoons white sugar, or to taste

1 cup ice cubes

1 1/2 fluid ounces white rum

1/2 cup club soda

DIRECTIONS

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

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Cuban Beef Stew --

INGREDIENTS

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped

1 1/2 pounds sirloin tips, cubed

2 bay leaves

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup dry sherry

1 (8 ounce) can tomato sauce

2 tablespoons red wine vinegar

1/4 cup pimento-stuffed green olives

1/4 cup raisins

2 tablespoons capers

4 potatoes, peeled and quartered

salt and pepper to taste

DIRECTIONS

In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.

Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.

Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

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Cuban Ropa Vieja -- This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

INGREDIENTS

1 tablespoon vegetable oil

2 pounds beef flank steak

1 cup beef broth

1 (8 ounce) can tomato sauce

1 small onion, sliced

1 green bell pepper, seeded and sliced into strips

2 cloves garlic, chopped

1 (6 ounce) can tomato paste

1 teaspoon ground cumin

1 teaspoon chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon white vinegar

DIRECTIONS

Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

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Cubanos Frijoles --

INGREDIENTS

2 cups brown rice

4 cups water

1 1/2 pounds ground beef

2 tablespoons Cajun seasoning

1 onion, chopped

2 (15 ounce) cans black beans

1 (6 ounce) can chopped black olives, drained

1/4 cup red wine vinegar

3 sprigs fresh cilantro, chopped

1/4 teaspoon chipotle powder (optional)

DIRECTIONS

Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.

While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.

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Cuban Midnight Sandwich -- This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips.

INGREDIENTS

1 cup mayonnaise

5 tablespoons Italian dressing

4 hoagie rolls, split lengthwise

4 tablespoons prepared mustard

1/2 pound thinly sliced deli turkey meat

1/2 pound thinly sliced cooked ham

1/2 pound thinly sliced Swiss cheese

1 cup dill pickle slices

1/2 cup olive oil

DIRECTIONS

In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered witAny 1 Have Good CUBAN FOOD RECIPES? ?
Cuban Green Soup

2 ounces salt pork, diced

1 large onion, chopped

5 (15 ounce) cans navy beans, with juice

2 (10 ounce) packages frozen turnip greens with turnip pieces

Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.

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Cuban Sandwich

Cuban Spice Rub Ingredients:

1 bay leaf, whole

1 teaspoon Spice Islands庐 Minced Onion

1/2 teaspoon Spice Islands庐 Oregano

1/2 teaspoon salt

1/4 teaspoon Spice Islands庐 Crushed Red Pepper

1/8 teaspoon Spice Islands庐 Ground Cloves

Sandwich Ingredients:

1 1/2 tablespoons Spice Islands庐 Coarse Cracked Black Pepper

1/2 teaspoon Spice Islands庐 Minced Garlic

1 1/2 pounds boneless pork loin

1/4 cup water

8 soft Kaiser rolls

1/4 cup yellow mustard

16 slices dill pickle

16 slices thinly sliced ham

8 slices Swiss cheese

Crumble bay leaf and combine all rub ingredients in a coffee grinder or small food grinder. Grind to a fine consistency. Combine Cuban Spice, cracked black pepper and minced garlic. Rub onto surface of pork roast. Place roast in a covered baking dish. Add water to bottom of pan. Bake at 350 degrees F for 1 hour, 15 minutes or until roast is cooked through. Remove from oven and allow to cool slightly. Using 2 forks, shred pork roast. Stir shredded pork into pan juices.

To assemble sandwiches: Spread mustard on rolls, top with spiced pork, sliced ham, dill pickles and Swiss cheese. Press sandwiches together lightly.

Heat large skillet. Add several sandwiches; top with another heavy pan to press sandwiches down. Flip and serve immediately or hold in a warm oven.

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Cuban Banana Casserole

6 bananas, sliced lengthwise

1/2 cup light brown sugar

1/2 cup unsalted butter, cut into small pieces

1/2 cup chopped pecans

1/2 cup raisins

1 tablespoon brandy

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.

Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.

Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.

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chicken with Black Beans and Rice.

nba

Quick & easy food recipes.?

i need some quick and easy food recipes for after school snacks n stuff. got any?

cheers.Quick %26amp; easy food recipes.?
Not really recipes buy here are some of our favorite after school snacks:

Red Grapes and Cheddar Cheese cubes on toothpicks (the toothpicks make the kids feel ';grown up';)

Pita or pretzel chips and hummus

Cucumbers topped with cottage cheese

Salsa mixed with cream cheese and spread on tortillas or pita bread

Peanut Butter and Apples

Mini Sandwiches (make a normal sandwich then use a small juice glass or a shot glass to press out small circles. You can get 2 from a regular slice of bread)

Graham crackers topped with low fat Cool Whip then topped with another graham cracker.Quick %26amp; easy food recipes.?
hi....I cook it every day....

oil-egg-tomato

first mics egg es with tomato....then fire them with oil...just this...
Top saltine cracker with peanut butter, then one large marshmallow. Bake in oven at 250 degrees until marshmallow spreads and browns lightly. Cool slightly

SNACK CAKE - QUICK, EASY AND NO EGGS

Mix in 8 x 8 x 2 inch pan:

1 2/3 c. flour

1 c. brown sugar

1/4 c. cocoa

1 tsp. baking soda

1/2 tsp. salt

Add and stir in together:

1/3 c. oil

1 c. water

1 tsp. vinegar

1/2 tsp. vanilla

Bake at 350 degrees for 35 to 40 minutes.

Variations:

Sprinkle 1/2 cup semi sweet chocolate chips over batter in pan.

Omit cocoa and sprinkle with chocolate chips.

Maple Nut: Omit cocoa. Add 1/2 cup chopped pecans. Add 1/2 teaspoon maple extract with water.

Applesauce: Omit cocoa and vanilla. Add 1/2 teaspoon allspice in flour mixture. Reduce water to 1/2 cup. Add 1/2 cup applesauce.

Chocolate-Cherry: Omit water. Add 1/2 cup chopped almonds to flour mixture. Drain 1 jar maraschino cherries, chop, measure syrup and add water to make 1 cup liquid.

Ritz crackers

Chunky peanut butter

White or chocolate almond bark

Spread peanut butter between two crackers. Dip in melted almond bark. Set on waxed paper to cool.

MICROWAVE TOLL HOUSE SNACK CAKE

1/2 c. butter

6 tbsp. sugar

6 tbsp. brown sugar

2 eggs

1/2 tsp. vanilla extract

1 1/4 c. flour

1/2 tsp. salt

1/4 tsp. baking soda

1 (12 oz.) pkg. (2 c.) chocolate chips (divided)

3/4 c. chopped walnuts (optional)

In an 8-inch square microwavable dish melt butter on HIGH for 1 minute. Add sugar and brown sugar; stir until well blended. Add eggs and vanilla; stir until well blended. Add flour, salt and baking soda; stir 50 strokes or until mixture is completely blended.

Add 1 cup chocolate chips and 1/2 cup nuts. Stir until blended. Spread out evenly in dish. Microwave on HIGH 6-8 minutes. Top of cake might have moist spots, but will finish cooking while cooling.

Place on countertop. Sprinkle on the other cup of chips. Wait 3 minutes. Spread out and sprinkle the 1/4 cup nuts. Cool.

Turn dish 1/4 turn every 2 minutes while baking if you don't have a carousel.

EASY MUSHROOM CRESCENT SNACKS

3 c. (12 oz.) finely chopped fresh mushroom or 8 oz. can drained %26amp; chopped

2 tbsp. butter

1/2 tsp. garlic salt or powder

2 tbsp. finely chopped onion or 1/2 tsp. instant minced onion

1 tsp. lemon juice

1 tsp. Worcestershire sauce

8 oz. can Pillsbury refrigerator quick crescent dinner rolls

3 oz. cream cheese, softened

1/4 c. grated Parmesan cheese

Oven 350 degrees. Brown mushrooms in butter. Stir in salt, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates. Separate crescent dough into 2 rectangles. Place in ungreased 13 x 9 inch pan. Press over bottom and 1/4 inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture and then Parmesan cheese. Bake 20-25 minutes until golden brown. Cool 5 minutes. Cut into desired shapes

NUTRITIOUS SNACK

1 c. corn syrup

1 c. sugar

12 oz. peanut butter

5 c. corn flakes or Cheerios

1 c. coconut (optional)

Mix sugar and syrup together, bring to a boil. Boil 1 to 1 1/2 minutes (or you can count to 100). Remove from heat. Add peanut butter, stir. Add cereal and coconut. Drop on waxed paper.

PIZZA SNACKS

English muffins, split

Italian dressing

Pizza sauce

Mozzarella cheese, shredded

Pepperoni slices (optional)

Brush English muffin halves with dressing. Top with pizza sauce, cheese and pepperoni. Bake at 375 degrees for 10 to 12 minutes or until cheese is melted.
just get a george foreman grill its a life saver!
Turkey and cheese rollups are satisfying and don't require any cooking. If you prefer something hot, mini pizzas made with english muffins, tomato sauce and mozzeralla are quick and easy.
chop up vegetables put them in the oven with a little oil, boil pasta add tuna and a sauce. mix all together.
cheese and crackers

cookies

I am having a 'grill off' with the neighbor... does anyone have any b'que recipes for Hungarian food?

Here are some recipes that may interest you:

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions

http://www.razzledazzlerecipes.com/barbe鈥?/a>

Here is a link to a recipe for Gypsy Grill (from a Hungarian Newspaper):

http://www.culinary.org/collector/chef_l鈥?/a>

ALSO, here is a link to a site with some Hungarian recipes, you may find the coleslaw or potato salad useful as a side dish if you make the mixed grill:

http://homepage.interaccess.com/~june4/r鈥?/a>

Good luck and may the best griller win!!I am having a 'grill off' with the neighbor... does anyone have any b'que recipes for Hungarian food?
If you like chicken, you could try this:

The day before or a few hours before the barbeque, marinade the chicken pieces in a crushed garlic and olive oil mixture. Sprinkle the chicken pieces with salad herbs, salt %26amp; pepper and keep covered in the fridge until needed. Then barbecue in the normal manner.I am having a 'grill off' with the neighbor... does anyone have any b'que recipes for Hungarian food?
http://www.recipezaar.com/recipes/hungarian

=Suggestions for 'recipes' for a raw-ferret food diet?=?

I may have convinced my mom to switch our ferret to a raw-food diet (she'd be the one buying the food, but i'd be preparing and feeding it to her). I'm looking for suggestions and 'recipes', and other preparation suggestions/techniques

Thanks!=Suggestions for 'recipes' for a raw-ferret food diet?=?
There really isn't much to raw feeding when done properly, a ferret shouldn't be eating parts of anything as they need whole prey. A balanced diet is actually very hard to do and in order to ensure that they are getting the proper nutrition you need to offer the entire prey animal, which means there is little preparation for you to do, just take mouse, chick, quail, etc. out of the freezer and offer it to the ferret.

Switching the ferret to a prey diet can be difficult to start if you have not started them on a raw diet yet, to do that I'd suggest starting with something like Bob's Chicken Gravy and gradually making it thicker and chunkier but once they get it just ensure you offer the entire animal.

The ferret needs to eat the bone, liver, heart, etc. in order to get the proper balance of vitamin and minerals in their diet and it's important to offer this on a regular basis when feeding raw. A reputable supplier like Rodent Pro will be able to deliver quality prey food and you will not have to worry about where it's come from or doing any preparation, as I mentioned just remove from the freezer and serve, my ferrets even prefer their mice still frozen - mousicles!

Good luck with the diet, it's a healthy option for the ferrets and it will save you a lot of money in the long run as it is great for both dental and GI health.=Suggestions for 'recipes' for a raw-ferret food diet?=?
I don't raw feed my ferret- but congrats for getting your mom to agree to it! Raw is the best best BEST food for ferrets! I know that this forum is the best place to get information on raw feeding- it's for all ferret owners but specifically ones that feed raw. They'll help you make the switch easier on you and your ferret, and will teach you what is best for her!

http://www.holisticferret.proboards80.co鈥?/a>
Yup, i can help you!

Ferrets like meaty stuff...... so why not boil some chicken, till its really tender.

make sure that there are no spices, salt, pepper or oil in the meat.

this could upset your pet's stomach.

Chicken is not very expensive, and your ferret will love it!

just break the chicken in really small pieces and feed it!

Hope I helped!

Note: don't feed your ferret raw food as it is a household pet that is not used to hunting. Boiled meat or fish is the best!
Are you a member of this forum?

http://www.everythingfert.proboards36.co鈥?/a>

It is the best ferret forum around, and I have never seen a question asked that the people there couldn't answer. I know there are a lot of people, also, who raw feed their ferrets.

Don't listen to the other poster! Raw feeding is GREAT for your ferret, if you do it right!

Homemade puppy food recipes????

Help....i need some homemade puppy food recipes for my golden retriever puppy. Any ideas as to what will fill the nutritional requirements and be tasty for the pup???? Thanks for any help!!!Homemade puppy food recipes????
1Sm potatoe 2Cups wheat flour,1half Cup peanutbutter,2TBSP honey,yeast, nuke potatoe on high about 4min or till done take off skin then mash,add honey,peanutbutter,yeast,and stir.Add flour and water till desired consistency.This should be stiffer than bread dough.Roll and cut with cookie cutter.Bake at 325 for 40min.They taste good my husband and myself ate one.Try It!!

Debbie OHomemade puppy food recipes????
Labrador Retriver's have so many specail needs. They are known for their natural tendency to put on weight. To prevent this, you must feed a low-calorie feed, with high protein for energy. Also remember that they have a unique coat structure. They have strong, short but very dense hair that protects their body from cold and water. A specially formulated food may help protect the natural qualities. Look for foods with Oils such as Boarge, Soya or Fish oil, and Omega 3 and 6. Lastly are Labrador's joints. Their heavy structure, puts extra stress, thus calling for Glucosamine, Chondroitin, Vitamin E and C.

The fact that it is a puppy also calls for the need to help with muscle and bone growth. Look for a balanced calcium and phosphorus content. This will help the skeleton sytem and teeth. Also a puppy has a very fragile immune system, so try to find something with Mannan Oligo-Saccharides (yeast extracts) which will help with the puppy's natural defenses.

Try Royal Canin's Large Breed puppy the their Labrador Retriever feed, or Eukanuba's feed.
deblee...I hope you don't use that as dog food, there is no meat in it at all.

It is really difficult to balance a homemade diet. The main part should be raw meat, but there are loads of vitamins and minerals that a dog needs that aren't found in meat. You are going to need to do some research on nutrition in order to formulate a balanced diet plan. It is not as simple as it seems. Here is a link with some recipes

http://pets.iloveindia.com/dogs/homemade-dog-food.html

I dont have a food processer and I want to make a good salsa. Any good recipes? or maybe a good brand?

Zesty Salsa

1 (10 ounce) can diced tomatoes and green

chilies, undrained

1 tablespoon seeded and chopped jalapeno

pepper

1 tablespoon chopped red onion

1 tablespoon minced fresh cilantro 1 garlic clove, minced

1 tablespoon olive oil

Dash salt

Dash pepper

Tortilla chips

In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

Hope this helps..

I want to make a delicious ';cultural food'; recipe. Any ideas for an easy & tasty (not mainstream) treat?

My husband has a ';cultural foods'; assignment for school, and I want to try to make him the meal he writes about in his paper. He will have to research the food's origin, how it's made, what makes it special in it's country of origination, etc. Please provide a recipe if you've got it! Thanks!I want to make a delicious ';cultural food'; recipe. Any ideas for an easy %26amp; tasty (not mainstream) treat?
I introduce to you ';X么i 膽岷璾 xanh'; (glutinous rice with mung bean) from Vietnam. We eat it nationalwide, especially for breakfast. And it is very easy to make everywhere.

- glutinous rice and mung bean (ratio: 2 glutinous rice: 1 mung bean): soak them in warm water for 1 hour or above.

- mix them together and cook it in rice cooker with the water level above the mixture level a little.

- when it is cooked, serve it with the mixture of ground fried peanut+ ground fried seasame+salt.

http://vqvn.com/getdetailimage.asp?Path=鈥?/a>

I want to make a delicious ';cultural food'; recipe. Any ideas for an easy %26amp; tasty (not mainstream) treat?
My wife's recipe (I am not a fish eater).

Gefilte Fish:

Equal parts of three types of different white fish ie Sea Perch (1 Kg or 2 lbs in total)

Mince the fish in a food processor or mincer

add three eggs

1 cup of Matzo meal

Salt and Pepper to taste

Make sure it is all bound so that you can make it into patties. You may have to add more matzo meal.

The patties can be fried (easiest) or boiled.

Heat oil (not olive) in frying pan. Place patties in frying pan and fry until cooked (both sides)

Can be eaten hot or cold.

If you are a fish eater, enjoy.
Being something of a traditionalist 'Brit', here are some of my favourite dishes:

Haggis, 'Neeps n' Tatties, followed by Cranachan

Full English/All Day Breakfast:

Black and White Pudding

Scrambled Eggs with chives

Grilled Tomatoes, bacon and sausages

Garlic Mushrooms

Beans

Followed by 3 rounds of buttered toast, and washed down with a huge mug of freshly-brewed chai

Rabbit Hotpot

Roast Beef, Yorkshire Puds and 'all the trimmings'

Braised Brisket and Dumplings, (*)mixed veg, mash and covered in thick red-onion gravy

Game Pie with (*)

Admiral's Pie

Mughlai ghosh, vegetable-saffron rice, peshwari naan and onion bhajis

Macaroni-3 cheese with leek

Omelette Arnold Bennett

Rhubarb / apple crumble covered with vanilla custard

Kedgeree

Bubble and Squeak

Masi Goreng

To mention 'just a few' !
Hummus and pita chips are really tasty and easy to make. Bao is a really good chinese snack, but I'm not sure how easy it is to make.

nba

Healthy food recipes?

any recipes for kids,i need help to get them on a healthier food plan we don,t eat junk food so that's not it i have 4 and two of them are taking after there fathers side.helpppppppppHealthy food recipes?
check out the following sites

http://food.sify.com/health/

http://www.eatingwell.com/recipes/collec鈥?/a>Healthy food recipes?
Start mashing up veggies in your everyday recipes.. for instance carrots in your mash potato's (they will never know)!
ok look u can make the a simple sandwich with cheese and and boiled carrot and pea

Good food recipes?

Become a label reader. You can find good recipes by browsing around your market reading the backs of things you like to eat. Just about every product tells you how to use it or gives you recipe ideas, plus nutrition info.

Pasta is a good place to start. Also, sometimes when I want to make something and don't have a recipe, I go to the market and find the dish frozen or something and just look at the ingredients. Then I pick up all those items and go home and make it.

If ya wanna make banana pudding, then look on the ';Nilla Wafer'; box. That is the original recipe everybody grew up with. If ya wanna make pineapple upside down cake, then look on the box of yellow cake mix...that's the one my mom made and I do. These are just examples of how to find good food recipes.Good food recipes?
here you areGood food recipes?
Buy the book ';How to Cook Everything, Simple Recipes for Great Food.'; Author Mark Bittman. Publisher, Macmillan USA. I bought it and have used it extensively.

Baby food recipes??

i want to try making my baby his own food, hes 5 months and been on the jar of baby food. i have a blender but no idear what ingrediants would i need. can anyone give me some tips? thanku so much xxBaby food recipes??
hi there,

Fruit Purees such as:

Apples, Pears,Peach etc. Thinly peel with peeler, cut thin slices, add 1/4(quarter) cup of water than cook.

microwave at full power for 5 minutes or more until cooked or bring the pot to boil then simmer untill cooked. cool then puree, adding enough boiled water to make it thin%26amp;smooth.

taste and if it's too sour try mixing with a little baby rice, extra water or a little breast/fomula milk before serving.

Vegetable Purees such:

butternut pumpkin , sweet potato, carrot etc which you can always mix two together. always add lots of liquid to get a smooth cream. introduce your baby to different tastes and he/she will let you if she likes it or not.

i hope this helps and enjoyBaby food recipes??
yeah at five months you dont have to mix together ingredients if you dont want. i just steamed bulk lots of plain veggies (steaming is the best way coz it keeps the most nutrition in), mashed em and froze em in an ice cube tray. I always found pumpkin to be a fave. Also pumpkin and zucchini mashed together, but not zuccini on its own. If you think its still a bit too thick for him add some breast milk, formula or cooled boiled water. And when he is a bit older, try some avocado mixed in with some yoghurt, mine loved it, and its nice and easy to make!
i used to just buy presh veggies like potato, pumkin, broccoli etc. boil it or stem it and mash it with a fork, and you can add finely chopped meat just cut it into very small pieces with a sharp knife. i never blened any of my kids food they enjoyed it that little bit thicker.
I would seriously recommend Annabel Karmel's Baby and Toddler cook book. I used this for my daughter and it is brilliant and has a huge variety of receipes in.
Just throw fully cooked fork-tender fruits or veggies into the blender until it is completely smooth. There should be no chunks at 5 months. If it looks like it needs liquid, you can use breastmilk or water or baby juice.
my son loves corn beef ash ,he's 9 months old so i dint blend it but it will be fine blended up ,plus it will have meat ,veg, and potatoes in it .

you could try any type of casserole .and stews.good luck
At 5 months just make him purees of veg or fruit maybe mixed in to some baby rice, just try one at a time gradually introducing a new food! As he gets older you can add blended meat with slightly more lumps each time.
I just found out theres some great books on basic cooking for bubs. Try your bookshop or library if you prefer to hire. You child health nurse should also be of some help.
Im not sure but i have to use the opportunity to say your baby is sooo beautiful awww!

xSista.Sx
Just use your head

Steam or boil veggies and puree them -

puree fruits

stick with that sort of stuff at 5 months
I do what charlene e does but I add a dribble of made up formula in it to give it a creamy texture
It sounds strange but when my son was that age he loved potato %26amp; apple mashed together :)
my babys always loved mashed brocolli and avacados,and would eat any veg in mash potatoes,have fun :)

Mexican food recipes plz?

i wanna cook a easy meal for me and my lil sis.....we r craving mexican/spanish so plz something easy that doesn't include meat

(we r vegetarians) and maybe no guacamole..... plz and thank u

ps....plz be specific with the directions.......=D thanksMexican food recipes plz?
Veggie Quesadillas

Recipe Ingredients:

6 Mission庐 Soft Wheat Flour Tortillas

4 Tbsp. Italian Dressing

1 large Red Onion diced

1 large Tomato diced

2 Anaheim or Diced Green Chiles

1 tsp. Chile Powder

1/4 cup Cilantro chopped

3 cups Jalape帽o Monterey Jack Cheese grated

Salsa, and Sour Cream

Recipe Instructions:

Combine 1/2 of the Italian dressing, onion, tomato, chilies and chili powder in a microwave proof bowl or casserole.

Microwave at full power, uncovered, for 4 minutes or until vegetables are tender and mixture is thickened, stir in cilantro. Sprinkle 1/2 cup cheese on 1/2 of each tortilla and top with 3 tablespoons vegetable mixture.

Fold tortillas in half and brush with remaining Italian dressing. Place 3 filled tortillas on a wax paper lined plate and microwave on High for 1 minute or until cheese is melted; repeat with remaining tortillas.

Cut each quesadilla into thirds. Garnish with salsa, and sour cream if desired; serve immediately.

Mexican Rice and Beans

Recipe Ingredients:

12 to 18 Mission庐 Flour Tortillas warmed

15 oz. can Black Beans drained

1/2 large Red Onion thinly sliced

2 Tbsp. Balsamic Vinegar

1 Tbsp. Olive Oil

1 White Onion finely chopped

4 large cloves of Garlic chopped

1 cup Arborio Rice

3 1/2 cups low salt Chicken Broth

1/2 cup dry White Wine

2 large Bay Leaves

1/2 tsp. Turmeric

1/8 tsp. (or more) Cayenne Pepper

Recipe Instructions:

Combine beans, red onion and vinegar in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, heat oil in heavy medium saucepan over high heat. Add white onion and garlic and saute until translucent, about 5 minutes.

Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well.

Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes.

Season to taste with salt, pepper and cayenne. Spoon rice onto platter. Arrange beans and onion garnish alongside. Serve with warm flour tortillas.

Tex-Mex Quesadillas

Recipe Ingredients:

12 Mission庐 Soft Taco Size Flour Tortillas

1 pkg. Lawry's庐 Taco Seasoning Mix

1 can Refried Beans

2 large Tomatoes seeded and chopped

1 cup Onions chopped

1/4 cup Cilantro chopped

2 cups Cheddar Cheese shredded

Recipe Instructions:

In 1-quart microwave-safe bowl, combine tomatoes, onion and taco seasoning; mix well. Heat on HIGH 2 minutes, stirring once. Remove from microwave; stir in cilantro. Spread 2 tablespoons of refried beans on half of tortilla.

Sprinkle 2 tablespoons each: cheese and tomato mixture on remaining half. Fold tortilla in half to encase filling. Repeat with remaining tortillas. Place 2 tortillas on a microwave-safe plate; heat on HIGH for 1 minute or until cheese is melted. Cut into wedges.

hope these help. good luck and enjoy.Mexican food recipes plz?
CHICKEN FAJITAS

4 boneless skinless chicken breasts

1/4 stick butter

1 cap full Mrs. Dash (regular or chipotle)

1 large onion

1 green pepper

1/4 brown sugar

lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.

SPANISH RICE

1/4-1/2 cup vegetable oil

1-2 cup long grain rice

1/4-1/2 teaspoon salt

1-2 tomatoes, diced

1/2-1 small onion, diced

3-6 cloves garlic, minced

1-2 teaspoons cumin

2-4 tablespoons tomato paste

2-4 cup water, boiled

In a medium saucepan, over medium heat, fry rice in oil until slightly golden, about 3-5 minutes.

Add salt, cumin, onion and garlic and saut茅 1 minute. Add tomato, tomato paste and boiling water. This should boil almost immediately; turn down heat to low, cover and cook for about 20 mins, or until water has evaporated.

Serve.

GUACAMOLE

Avocado Salad:

1 ripe tomato, peeled

2 avocados

1/2 onion, minced

1 tablespoon vinegar

1 chopped green chile, or to taste

salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients.

Serve with warm tortillas.

quesadilla

2 large flour tortillas

1 cup shredded cheese such as Queso Quesadilla, Panela or Mozzarella. A mix of different types of cheeses works well.

Warm a comal or a griddle over medium heat. Warm up one side of a tortilla until steaming hot, about 20 seconds. Flip it over so the hot side is up. Quickly sprinkle cheese over the hot side. Top with the remaining tortilla and keep the quesadilla over medium heat for another 1-2 minutes until cheese is almost or completely melted. Flip it to the to the other side to heat for about 1 minute. Remove quesadilla to a plate and slice into triangles (like a pizza). Serve immediately.

Fajitas

tortillas

1 T olive oil

1 large or 2 small red onions, chopped or sliced

3 cloves garlic, minced

2 bell peppers, seeded and sliced

1 pound seitan (cut into strips), 4 portobello mushroom caps (sliced), or half of each

2 T soy sauce

1 lime, juiced

1-2 T chili powder

black pepper

Toppings

1 large or several small tomatoes, diced

guacamole

grated cheese (cheddar, monterey jack...)

salsa

sour cream or vegan sour cream

Directions Wrap the tortillas in foil and warm in 200 degree oven.

Heat olive oil over medium-high heat. Add onion and saut茅, stirring occasionally, until soft, about 5 minutes. Add garlic and peppers and saut茅, stirring frequently, another 5 minutes.

Add seitan and/or mushrooms, pepper, soy sauce, juice from the lime, chili powder, and black pepper, lower heat, and simmer for 5 minutes, stirring frequently.

Place all the toppings in individual bowls and the tortillas on a plate. Keep the filling in the pan to maintain heat and serve immediately.

mexican casserole:

layer tortilla chips, salsa, black beans, onions, tomatos,cheese, sour cream (if you eat that, and full fat bakes best). or add anything else you like. bake it. this is the general idea. sorry i'm at work and the recipe is at home. if you like this idea but you need specific directions try googling it to find a recipe. or just google easy mexican recipes or vegetarian recipes, or go to foodandwine.com and look up some recipes.
Here are some great options.. An easy one is Veggie Quesadilla: http://www.mexgrocer.com/20-veggie-quesa鈥?/a>

I say try out this site. you can choose which one is more appealing to you..Hope this helped and safe cooking =)
Go to this amazing restaurant called. taco bell! They have the best tacos!
fajitas with lots of veggies.

quesadillas are always good.

beans and rice!

Who has a Recipes for Cajun food?

Jambalaya!

2 lbs Italian/green onion sausage (crumbled)--

Saute in large pan.

3 packs frozen chopped seasoning (bellpepper, onion, celery)--

Brown the above together and skim off any excess grease.

Season to taste with garlic powder, ';Tony Chacherie'; or other full-bodied seasoning, and Worcestershire sauce.

Add 1-2 cans Ro-Tel Tomatoes.

Add chicken broth or stock to cover (about 3'; above seasoning/meat mixture).

Cover and simmer a few minutes.

Add 1-3 cups of any meat or shell fish as desired....shrimp, crawfish, turkey, chicken, etc.

Cover and simmer some more!

Add 2-4 cups of rice (Uncle Ben's works great!), depending on how large your pot is.

Cover and cook on ';hi'; for 15 minutes or so; then turn down and cool, stirring occasionally until tender!

Any home-made cat food recipes...?

Besides ones made from fish.

ThanksAny home-made cat food recipes...?
my cats always injoyed chicken dinner i made for them often.

boil a few pieces of chicken till done%26amp;falling off bones.in another pot cook some rice(approx 4 servings)when chicken is done remove meat from bones.then mix chicken %26amp; rice along with a can of peas.let coo a bit.cover and refrigerate leftovers.i always heated slightly in mcrowave leftovers a meal at a time. I always kept no more then 2 days after cooking.my cats loved it.i always used other veggies as well as my cats loved fruits %26amp; veggies.hope this helps.Any home-made cat food recipes...?
The problem with Sean's diet is that there is no calcium source and no taurine source (an essential amino acid for the cat which is destroyed in any cooking.) So you have a nutrient deficient and unbalanced diet (calcium/phosphorus ratio is important).

If you go go: http://www.littlebigcat.com Dr. Jean Hovfe has an updated article there, ';Easy Home-Made Diets for Cats and Dogs';. That should be helpful in putting something together for your cats that won't cause them harm.
It's important to feed a balanced meal for your cat as nutrient excess/deficiency can lead to some serious health problems. Cats need certain amino and fatty acids to synthesize protein and it's important to make sure these are available in sufficient amounts of whatever you are feeding them. It's difficult for the average person to construct a diet that is complete and balanced with regards to a cat's nutrient needs.

That said you can try this recipe that comes from Hill's

1 lb ground beef, cooked

1/4 lb liver (beef, chicken, or pork only), cooked

1 cup white rice, cooked

1 Teaspoon vegetable oil

1 Teaspoon calcium carbonate (find at health food stores)

Combine all ingredients. Yields 1 3/4 lbs.

Feed a 10 pound cat 1/3 pound of food/day

Analysis:

Protein 14.3%

Fat 13.9%

Carbohydrate 6.3%

Moisture 64%

Calories 940/pound

In responce to the poster below calcium carbonate IS A CALCIUM SOURCE and liver is also rich in taurine which is also not lost in the cooking process. In fact heating (or exposing to stomach acid) caused the amino acid's peptide chains to unwind causing the amino acid to become more bioavailable. ALso the link she provides is for someone eho is NOT a veterinary nutritionist and the recipes will cost $15 EACH
Ask your vet
Instead of making your own food, which can be really time consuming, there is a great food on the market. Its a completely natural food, no bi products. Most foods use corn, wheat and animal bi product fillers in their food. These are just empty calories that offer no real nutrition to your pet. The maker of the food is Castor and Pollux and the food itself is called Ultramix. Its a fantastic food and it is all I feed my two cats. It has dried fruits and vegetables in it (which my cats hunt out before they start eating the kibble). Ultramix's #1 ingredient is also chicken so it has a good amount of protein to offer your pet. There is however some fish/salmon meal in the food, so if the problem is your cat being allergic to fish then finding recipes without any fish additives can be quite difficult. I suggest just omitting the fish from recipes and replacing it with a chicken substitute.

nba

Spanish Food recipes?

Hey for my Spanish 2 class we have to bring in a Spanish recipe. Do you know any REALLLLLY good sites that have some? Or maybe you know some? Spanish Food recipes?
PAELLA

Ingredients

170g/6oz chorizo, cut into thin slices

110g/4oz pancetta, cut into small dice

2 cloves garlic finely chopped

1 large Spanish onion, finely diced

1 red pepper, diced

1 tsp soft thyme leaves

¼ tsp dried red chilli flakes

570ml/1pint calasparra (Spanish short-grain) rice

1 tsp paprika

125ml/4fl oz dry white wine

1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands

8 chicken thighs, each chopped in half and browned

18 small clams, cleaned

110g/4oz fresh or frozen peas

4 large tomatoes, de-seeded and diced

125ml/4fl oz good olive oil

1 head garlic, cloves separated and peeled

12 jumbo raw prawns, in shells

450g/1lb squid, cleaned and chopped into bite-sized pieces

5 tbsp chopped flatleaf parsley

salt and freshly ground black pepper

Method

1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.

4. Scatter the chopped parsley over the paella and serve immediately

TOTILLA ESPANOLA (MADE FROM POTATOES AND EGGS).

TORTILLA ESPANOLA (adaption of Penelope Casas’ recipe)

Ingredients:

4 potatoes, thinly sliced (use a mandolin to get the perfect thinness)

5 eggs

1 spanish onion, thinly sliced (again, use a mandolin if you have one)

1 leek, sliced lengthwise (optional)

salt

olive oil

What to do:

Make sure your potatoes and onions are thinly sliced - I’m talking about 1/8 of an inch.

In a hot, round skillet or pan, heat olive oil and add a layer of sliced potatoes to cover the bottom of the pan. Lower the heat to medium or medium low (depending on your stove) because you want to cook the potatoes slightly but you do not want to brown them. This is key. They will only cook for about 3-4 minutes on each side.

Flip over all your potatoes to get the other side cooked. Remove all these potatoes and allow to drain on some paper towels. Sprinkle with some salt. Repeat this method with the rest of the slices of potato.

After the potatoes are completed, saute the thin onions and leeks. This should not take very long since they are so thinly cut - maybe about 3-4 minutes.

While onions/leeks are cooking, whisk your eggs. Do not add anything else but some kosher salt. Throw the cooked potatoes into the whisked eggs and allow to settle in until you’re ready to cook the tortilla.

Remove onions and leeks and throw those into the egg mixture as well. Heat your skillet/pan to high heat to make sure it’s very hot. Add a good amount of olive oil and turn your pan so that it covers the sides as well.

Add your egg/potato/onion/leeks mixture to the hot pan and quickly spread out the potatoes and onions so they cover the circumference of the pan. Turn heat down to medium-low and allow your tortilla to cook. Shake the pan after a minute to aid in the cooking process. I used a fork to “poke” it a few times and ran it around the sides a bit to allow some of the egg to disperse. Do not worry about the tortilla like I did. As long as the pan is hot enough, it will cook evenly.

After about 4 to 5 minutes, you will notice that most of the egg on the top will be cooked - some will not - it will still look like raw, whisked egg. Still, you will take a plate, cover the pan (it must fully and tightly cover it!), and with your hand on the top of the plate, flip the pan to the tortilla ends up on the plate.

Add a little bit more olive oil to the pan and then slide the other, uncooked side of the tortilla back into the pan to finish cooking. My tip is to hold back the cooked part until all the uncooked egg is in the pan first. Then quickly add the thicker, cooked part.

Allow this to cook for 3-5 minutes shaking the pan again. Traditionally, you should flip it again 2 or 3 times to ’shape’ it perfectly, but I was too hungry to do so!! ENJOY!

KISS

MAGGI@NGEL

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Spanish Food recipes?
Here are a few tapas recipes I have had very good luck with.

Roasted Bell Peppers with Honey %26amp; Almonds

8 red bell peppers, quartered

4 tbsp olive oil

2 cloves garlic, thinly sliced

1 oz flaked almonds

2 tbsp honey

2 tbsp sherry vinegar

2 tbsp chopped parsley

salt and pepper

Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.

__________________________

Olives with Orange %26amp; Lemon

2 tbsp fennel seeds

2 tbsp cumin seeds

1 ¼ cup black olives

1 ¼ cups green olives

2 tsp grated orange rind

2 tsp grated lemon rind

3 shallots, finely chopped

pinch cinnamon

4 tbsp white wine vinegar

5 tbsp olive oil

2 tbsp orange juice

1 tbsp chopped mint

1tbsp chopped parsley

Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.

__________________________

Spanish Devils (AMAZING) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)

24 Medjool dates

2 ounces dry chorizo, skinned and finely chopped (1/3 cup)

3 ounces Italian Fontina cheese, shredded ( 1/2 cup)

Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Fill each date with chorizo and Fontina, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. Cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.

__________________________

Spanish Meatballs in Almond Sauce (AMAZING)

Meatballs:

2 oz bread, crust removed

3 tbsp water

1 lb ground lamb (or beef)

1 large onion, finely chopped

1 clove garlic, crushed

2 tbsp chopped flatleaf parsley

1 egg, beaten

nutmeg

flour

2 tbsp olive oil

squeeze of lemon juice

salt %26amp; pepper

Almond Sauce:

2 tbsp olive oil

1 oz bread

4 oz blanched almonds

2 cloves garlic, finely chopped

2/3 cup dry white wine

1 ¾ cup vegetable stock

salt %26amp; pepper

For meatballs: In bowl, soak bread in water for 5 minutes. With hands, squeeze out water and return bread to bowl. Add meat, onion, garlic, parsley and egg. Season with grated nutmeg and salt %26amp; pepper. Knead together to form smooth mixture. Spread some flour on a plate. With floured hands, shape into about 30 meatballs, roll each in flour until coated. Heat olive oil in large heavy bottom skillet. Add meatballs in batches and cook for 4-5 minutes or until browned on all sides. Remove with slotted spoon and reserve.

To make sauce: heat olive oil in same skillet in which meatballs were fried. Break bread into pieces then add to skillet with almonds and cook gently, stirring frequently until the bread and almonds are golden brown. Add garlic and fry for an additional 30 seconds, then pour in the wine and boil for 1-2 minutes. Season with salt and pepper and let cool slightly. Transfer mixture to a food processor. Pour in vegetable stock and process until smooth.

Simmer meatballs in sauce for 25 minutes. Add salt %26amp; pepper if necessary. Add squeeze of lemon and chopped parsley when serving.
Try notesfromspain.com for some great ideas. It has blogs and also a podcast.

Yes, the classical paella is great but when I lived there, we ate other things more commonly. We ate a lot of vegetable soup, pan fried fish over salad, a thick egg and potato omelette, wonderful Asiago cheese and crusty bread, lots of fruit, chick pea soup with a fried egg on top, a cool gazpacho soup with fresh chopped veggies for garnish. And lots of tapas at the bars and restaurants--things like lupini beans that you pop in your mouth, steamed snails, bread and olive oil....

Delicious foods

Here, try this Christmas cookie recipe. easy to bring into school:

Rich, crumbly ';polvorones'; or Almond Cookies are a delicious cookie, especially popular at during the Christmas season.

Ingredients:

2 1/4 cup vegetable shortening

1 1/8 cup sugar

2 cups powdered sugar

3 cups whole almonds (raw)

3 2/3 cups flour

1 tsp almond extract

1 tsp cinnamon

1 egg yolk (optional)

Preparation:

You can buy the raw almonds in the bulk section of your supermarket, since this recipe requires about 1 lb. of almonds. First, grind almonds in a food processor.

Make Dough %26amp; Refrigerate

Cut vegetable shortening into the granulated and powdered sugars in a large mixing bowl. Add the ground almonds, almond extract and cinnamon and mix. Mix in flour one cup at a time. Mixture will seem dry or crumbly. You may want to use your hand to mix together the dough as you add the last cup of flour because the dough will be very crumbly. Mix ingredients well.

Some recipes call for an egg yolk, but it is optional: To add moisture and to bind the dough a bit, beat an egg yolk and mix it in to the dough.

Refrigerate the dough for at least two hours.

Form Cookies and Bake

Divide the dough into four portions. Using a portion of the dough at a time, roll or form a rope 1 – 1 ½ inches wide. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond-shaped cookies.

Bake at 350 degrees for 25-30 minutes on an ungreased cookie sheet. Allow them to cool on the cookie sheet for 5-10 minutes. They are very crumbly! So, once they cool slightly, carefully remove them using a spatula.

Any good recipes without nuts since I'mm allergic? Food, cookiess, etc. Thanks=]

I have a link here from Recipezaar.com that has tons of nutless recipes for you to puruse thru and find what you like. Good luck and happy eating.

http://www.recipezaar.com/recipes.php?s_鈥?/a>Any good recipes without nuts since I'mm allergic? Food, cookiess, etc. Thanks=]
Go to:

http://www.cooks.com/rec/ch/main_dishes.鈥?/a>

Category on the left hand side of the screen.

Who knows of a good staple food recipe that is easy to make and filling?

Here is an Irish Staple. Used when there was an excess of potatoes after the harvest. Most families still make this one as I do quite often. Everyone loves it. Make loads. It keeps well in the fridge for 3 days and freezes.

IRISH STEW

You will need: 2 lbs stewing lamb

up to 8 lbs potatoes

3 onions

1 small turnip (Swede)

a little cooking oil or beef dripping

salt and black pepper

a big pot

Heat the oil or beef fat. Start peeling and chopping everything else into 2'; chunks and just add them to the oil as you peel them. Add boiling water until you can just see it in the pot. At this point you can add 3 lamb or beef boullion cubes if you like. When boiling turn way down to just simmering, bung the lid on, and cook very gently for 2 to 2 1/2 hours, stirring gently every half hour.You can add a handfull of chopped parsley at the end if you like. Fab.

Eat with warm bread or oatcakes. Nutricious. filling and cheap.

Here in Scotland we make this for the 'bells' (midnight, 31st December)and give it to all our visitors during the night. Great for soaking up the whisky!!!Who knows of a good staple food recipe that is easy to make and filling?
This a bit a mix of a staple dish and a little innovation. It's very easy. (This will feed approx 4 people)

Wash 2 cups of rice and let it dry. Boil chicken with 3 cups of water, garlic, onion, Cinnamon and bay leaf. Once it boils take out the chicken and keep the stock. Take a little oil, use olive oil if you have it, fry the rice in it. Pour the stock in and let the rice cook. The stock should be double that of the rice, 2 cups rice, 4 cup stock. Once the rice is almost done , add chopped tomatoes and some cheese. Then add the cooked chicken. It's yum!Who knows of a good staple food recipe that is easy to make and filling?
Beans and rice?
Lasagna is easy to make. You don't even have to boil the noodles first. Use extra sauce, don't skimp on the sauce, I use two jars. Start with a bottom layer of sauce. Cover with noodles, leaving a little space for them to expand. Then layer ricotta cheese, noodles, sauce, noodles, ricotta cheese, noodles, sauce... You want to end up with the sauce as the final/top layer. Cover with mozzarella cheese or a mix of favorite Italian cheeses. Cover the pan with foil. Bake at 375 for an hour.
Tuna fish casserole. Pasta, canned tuna, cream of mushroom soup and for a little flair, mixed frozen veggies (peas, carrots, beans mix is the best). A little goes a long way.
mashed potatoes and baked beans

and maybe a sausage

yum

best wishes
Our family calls this Poor Man's Soup; it's the easiest recipe you'll ever follow and a very inexpensive way to feed several people.

Cook (boil) a pound of ordinary white rice (usually available for under a dollar) and add a large can of Campbell's chicken noodle soup when it's finished. Stir until warm.
Well hamburger helper is always quick and easy. I love to put rice, cheese, ground beef and broccoli together to make a casserole( all items cooked before placing them in a casserole dish). Put some cheese and cracker crumbs on top and place in the oven till the cheese melts and its heated thoroughly. hope that helps.

3-5 recipes on healthy food?

*Low Fat Low Calorie Chili Corn Sauce Chicken

Boneless, skinless chicken breast - 500g

Chicken soup stock - 1 cup

Red and green peppers - 1 each (diced)

Frozen corn - 1 cup

Green onions - 2 (chopped)

Lime juice - 2 tbsps

Chili powder - 1 to 2 teaspoons

Salt and pepper - add to taste

Sugar - 1/2 teaspoon

Sprinkle some chili powder, salt and sugar on to the chicken. Grill the chicken until both sides are browned.

In a skillet, add in the soup stock, chili powder, salt, pepper, sugar, lime juice, corn, green/red peppers and green onions. Bring to a boil.

Simmer for 7 to 10 minutes. Then top off the chicken with this sauce, and serve.

*lowfat fish cakes-This delicious low fat fish recipe is high in proteins

Haddock fillets - 350g (skinned)

Potatoes - 350 (coarsely chopped)

Skimmed milk - 5 tbsps

Lemon juice - 1 tbsp

Horseradish sauce - 1 t\bsp

Parsley - 2 tbsp (chopped)

Wholemeal breadcrumbs - 2 cups

Salt and black pepper

---For the lemon and chive sauce:---

Thinly pared rind and juice of 1/2 a lemon

Dry white wine - 1/2 cup

Ginger - 2 slices

Cornstarch - 2 tsp

Chives - 2 tbsp (chopped)

----To make the sauce:----

Julienne the lemon rind and put in a pan with lemon juice, wine and ginger. Add salt and pepper to taste. Simmer for 5 to 6 minutes.

Mix the cornstarch with a little water. Then add into the sauce to thicken it. Add in the chives just 2 minutes before serving.

----To make the fishcakes.----

Boil potatoes for 15 to 20 minutes. Drain the water, and then add in milk and mash. Season with some salt and pepper.

Puree the fish with lemon juice, horseradish in a food processor. Then mix with potatoes and parsley.

Shape the mixture in to several fish cakes. Depending on how big you want them, you'll have more or less. Coat the fishcakes in breadcrumbs. Chill for 30 minutes.

Either grill the fishcakes or sautee in a frying pan. Cook for 5 to 8 minutes until browned and cooked.

Serve with the lemon sauce.

*Fresh Basil Baked Chicken Breast

Boneless, skinless chicken breasts - 8 (2.5 lbs)

Low-fat yogurt - 3/4 cup

Cornstarch - 2 tsp

Bread crumbs - 1 cup

Fresh basil - 1/2

Grated parmesan cheese - 2 tbsps

Preheat oven to 375.

Place the chicken breasts side by side in a baking dish.

Mix lowfat yogurt, basil and starch. Then spread over the chicken.

Sprinkle the bread crumbs and parmesan cheese over the chicken.

Bake the chicken at 375 for 30 to 40 minutes. Until the chicken is cooked.

*Honey Ginger Shrimp

2 tablespoons olive oil

1 tablespoon red pepper flakes

1 teaspoon chopped garlic

1/4 yellow onion, chopped

1 teaspoon ground ginger

1 teaspoon honey

1 pound medium shrimp - peeled and deveined

salt and pepper to taste

Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

*Angel Food Cake with Mangoes

2 mangoes, peeled and cut into chunks (3 cups)

2 tablespoons fresh lime juice

1 tablespoon sugar

2 teaspoons orange liqueur (recommended: Cointreau), optional

1 storebought angel food cake (about 13 ounces)

1/4 cup fresh mint leaves

In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve.

*Low Calorie Cheese Enchiladas With Green Chili Sauce

8 corn tortillas (40 calories each)

1 can of El Paso Green Chili Enchilada Sauce (about 100 calories) (red sauce may also be used)

4 slices of white American cheese (70 calories each)

4 cups of raw spinach (25 calories)

1/2 cup of slices fresh mushrooms (21 calories)

1/2 cup of sliced onions (30 calories - boiler or pearl onions are easier on the tummy)

Cooking spray, salt, pepper (0 calories)

Cook sliced onions, mushrooms and spinach using cooking spray on the stovetop as tortillas are warming in the microwave between two damp paper towels. Remove and add salt and pepper.

Next, put 1/3 a slice of cheese on the end of each corn tortilla, then a spoon of the spinach-mushroom-onion mixture. Roll into an enchilada. When you have all eight enchiladas in a microwave proof dish, pour on the sauce. Top with remaining cheese and pop into microwave until done.

Serve with rice and diet soda and you've got one hot n kicky fiesta!

*Baked Hoisin Chicken with Steamed Broccoli

Vegetable cooking spray

4 boneless skinless chicken breast halves (about 2 pounds)

Kosher salt and freshly ground black pepper

3/4 cup hoisin sauce (8 1/2 ounce jar)

1 bunch broccoli, stems thinly sliced and top cut into large florets (1 pound, 5 ounces)

Preheat oven to 400 degrees F and spray a baking dish with cooking spray.

Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes.

Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper

*PORK LOIN CUTLETS WITH LEMON-THYME SAUCE

8 boneless thin-cut pork loin chops

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh thyme or 1 teaspoon dried

2 teaspoons grated lemon peel

2 garlic cloves, pressed

1 1/2 tablespoons all purpose flour

2 teaspoons olive oil

3/4 cup low-fat (1%) milk

Place pork in 15 x 10 x 2-inch glass baking dish. Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic. Rub mixture over both sides of pork chops. Cover and refrigerate at least 1 hour and but no longer than 1 day. Place pork chops onto baking sheet. With flour, sprinkle each chop lightly. Add salt and pepper to taste. Over high heat, warm oil in large nonstick skillet. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Place all pork back into skillet. Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly. Place pork chops onto platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds. Add salt and pepper to taste. Pour sauce over pork and serve

*TURKEY-SAUSAGE AND SEAFOOD GUMBO

1/4 cup all purpose flour

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped green bell pepper

3 garlic cloves, chopped

1 teaspoon dried thyme

1 bay leaf

3 low-fat Italian turkey sausages (about 10 ounces), casings removed

1 28-ounce can diced tomatoes in juice

1 cup canned low-salt chicken broth or vegetable broth

2 teaspoons Creole or Cajun seasoning

8 uncooked large shrimp, peeled, deveined

2 6-ounce catfish fillets, each cut into 4 pieces

Sprinkle flour over bottom of large, heavy pot. Constantly stir flour over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Place browned flour into bowl. Over medium heat, use same pot to heat oil. Mix in onion and bell pepper and saut茅 until tender, about 7 minutes. Mix in garlic, thyme and bay leaf; stir 1 minute. Combine with sausages and saut茅 until brown, breaking up with spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Stirring frequently. Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Remove bay leaf. Add salt and pepper to taste.

ENJOY :-)3-5 recipes on healthy food?
INGREDIENTS

7 slices bacon

4 skinless, boneless chicken breast halves - cut into strips

2 cups all-purpose flour for coating

1 cup white wine

1 bunch fresh spinach, washed, stems removed

1 cup heavy whipping cream

DIRECTIONS

In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.

Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.

Remove chicken from skillet and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.

Add the cream and chicken breasts to the skillet and mix with the spinach. Crumble bacon slices into bits and add to the chicken/spinach mixture. Cover skillet and simmer for about 5 minutes.

and

INGREDIENTS

1 (3 pound) chicken - cooked, deboned and shredded

6 ounces spaghetti

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup water

salt and pepper to taste

1 cup shredded mozzarella cheese

DIRECTIONS

Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.

Preheat oven to 350 degrees F (175 degrees C).

In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

and

INGREDIENTS

1 pound bacon

1 pound spaghetti

3 cloves garlic, minced

5 tablespoons olive oil

salt to taste

ground black pepper to taste

2 tablespoons grated Parmesan cheese

DIRECTIONS

Cook bacon until crispy. Drain well. Crumble.

Prepare spaghetti according to package directions.

Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.3-5 recipes on healthy food?
Thai Spiced Barbecue Shrimp

INGREDIENTS

3 tablespoons fresh lemon juice

1 tablespoon soy sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 tablespoon brown sugar

2 teaspoons curry paste

1 pound medium shrimp - peeled and deveined

DIRECTIONS

In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.

Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

========

Frogmore Stew

INGREDIENTS

6 quarts water

3/4 cup Old Bay Seasoning TM

2 pounds new red potatoes

2 pounds hot smoked sausage links, cut into 2 inch pieces

12 ears corn - husked, cleaned and quartered

4 pounds large fresh shrimp, unpeeled

DIRECTIONS

Bring water and Old Bay Seasoning to boil in a large stockpot.

Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

========

Bodega Bay Cioppino

INGREDIENTS

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, crushed or to taste

2 (28 ounce) cans diced tomatoes with juice

1/2 cup dry white wine

1/4 cup chopped fresh parsley

1/2 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon cracked black pepper

1 bay leaf

1 pound scallops

24 littleneck clams

1 1/2 pounds crab legs

1 pound unpeeled, large fresh shrimp

DIRECTIONS

Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.

Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

=========

Spinach, Red Lentil, and Bean Curry

INGREDIENTS

1 cup red lentils

1/4 cup tomato puree

1/2 (8 ounce) container plain yogurt

1 teaspoon garam masala

1/2 teaspoon ground dried turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ancho chile powder

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

4 cups loosely packed fresh spinach, coarsely chopped

2 tomatoes, chopped

4 sprigs fresh cilantro, chopped

1 (15.5 ounce) can mixed beans, rinsed and drained

DIRECTIONS

Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.

In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.

Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.

Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

==============

Penne with Shrimp

INGREDIENTS

1 (16 ounce) package penne pasta

2 tablespoons olive oil

1/4 cup chopped red onion

1 tablespoon chopped garlic

1/4 cup white wine

2 (14.5 ounce) cans diced tomatoes

1 pound shrimp, peeled and deveined

1 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.

Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

========

Asparagus Guacamole

INGREDIENTS

24 spears fresh asparagus, trimmed and coarsely chopped

1/2 cup salsa

1 tablespoon chopped cilantro

2 cloves garlic

4 green onions, sliced

DIRECTIONS

Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.

Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

=======

Amatriciana

INGREDIENTS

4 slices bacon, diced

1/2 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

2 (14.5 ounce) cans stewed tomatoes

1 pound linguine pasta, uncooked

1 tablespoon chopped fresh basil

2 tablespoons grated Parmesan cheese

DIRECTIONS

Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.

Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.

Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.

Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

==============

Dandelion Salad

INGREDIENTS

1/2 pound torn dandelion greens

1/2 red onion, chopped

2 tomatoes, chopped

1/2 teaspoon dried basil

salt and pepper to taste

DIRECTIONS

In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

=====

Easy Mock Risotto

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/2 small onion, finely chopped

2 (14 ounce) cans chicken broth

2 cups uncooked orzo pasta

salt and pepper to taste

DIRECTIONS

Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.

When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.

======

Farikal

INGREDIENTS

8 ounces sliced lamb meat

1 head cabbage, cored and sliced

2 cups water

1 1/2 tablespoons whole black peppercorns

salt to taste

DIRECTIONS

Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.

Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

=======

Can anyone please share some recipes of dishes that combine indian food with an american touch?

for example...maybe different kinds of sandwiches that could be made with some indian ingredients or anything similar to thatCan anyone please share some recipes of dishes that combine indian food with an american touch?
Any sandwich or wrap can be made with Indian-inspired ingredients. I bet a curry wrap would be great. To make Indian food with an American touch, you could make a basic curry using all American ingredients (sweet potatoes, corn, squash, etc). Can anyone please share some recipes of dishes that combine indian food with an american touch?
yuppppp! if you go on http://southindianrecipes.net ....there are a bunch of recipes with regular american names.....those are basically the american recieps with a south indian flavor.....there are also a bunch on http://indian-recipe.net

Best baby shower food/recipes?

I need some good recipes and food ideas for my SIL's babyshower?Best baby shower food/recipes?
Veggie Trays with dip. Punch. Cake. Jello. Potato salad. Cheese %26amp; crackers.

nba

Do you have a finger food recipe for a kids b-day party???

Anything goes...make sure you give me the recipe in detail thanks!! I am especially looking for chex mix recipes or something easy!Do you have a finger food recipe for a kids b-day party???
HERE ARE A FEW PUNCH RECIPES:

'; STRAWBERRY SPLASH';

1 1/2 CUPS OF FRESH WHOLE STRAWBERRIES

1/2 CUP LEMON JUICE CONCENTRATE CHILLED

1 CAN OF CONDENSED MILKCHILLED (NOT THE EVAPORATED MILK)

1 LITER OF STRAWBERRY FLAVORED CARBONATED BEVERAGE (CHILLED)

ICE CUBES OPTIONAL

1.in blender combine strawberries and lemon juice and blend until smooth

2. add condensed milk cover and blend gradually stir in carbonated beverage add ice(optional) and serve

';PINA COLADA PUNCH';

5 CUPS OF ';DOLE'; PINEAPPLE JUICE DIVIDED

1 CAN REAL CREAM COCONUT

1 LITER LEMON LIME SODA

1 LIME

1 1/2 CUPS OF RUM (optional) (for kid I think not)

ICE CUBES

1. chill all ingredients

2. blend 2 cups of pineapple juice with cream of coconut in blender. combine pureed mixture with remaining 3 cups of pineapple juice ,soda,juice of 1 lime rum(for kids no rum) and ice

Hope you like these taste great!Do you have a finger food recipe for a kids b-day party???
First of all this is quick and simple ....you could make up some fairy bread

just butter some bread and sprinkle with 100's and 1000's cut into triangles.

Butterfly cake

1 butter or chocolate cake mix

300ml carton cream, whipped

icing sugar for sprinkling

1.preheat oven to 180c. line a muffin tin with patty pans

2.prepare cake batter and spoon mixture into patty pans,bake for 15 minutes or until cooked

3.leave cakes to cool, cut a slice from the top of each cake and cut in half to form wings. top cakes with cream and place cake wings in dust with icing sugar

I have loads more finger recipes for kids if you'd like to recieve more feel free to e-mail me :)
Here are a few easy ones.

Waffle Grilled Cheese:

Butter sliced bread on one side. Put cheese in the middle....butter side out (i.e., not facing th cheese.) Then grill in waffle iron. When done, cut into 4 pieces. You can make several sandwiches at a time in the waffle iron.

English Muffin Pizza

Toast english muffins slightly...in the broiler of your oven. Then top with jarred tomato sauce and grated mozzarella cheese. Run under a broiler until cheese is bubbling.

Pigs in Blankets.

Pillsbury Cresent Rolls

Cocktail Franks.

Wrap franks in the cresent roll dough. Bake according to package directions for rolls.

Hope the birthday party is fun.
Cherry Tomato and Cucumber Bites

1 8-oz. package softened cream cheese

1/4 cup finely chopped basil leaves

1 garlic clove, crushed

1 tbsp. grated Parmesan cheese (optional)

Cucumbers and cherry tomatoes

Fresh dill (optional)

In a small mixing bowl, stir the cream cheese until smooth. Add the chopped basil, garlic, and Parmesan, if desired, and stir until thoroughly combined. Set aside.

Score the sides of a cucumber, if desired, with a zester, potato peeler, or sharp knife. Next, cut the cucumber into 1-inch-thick rounds and delicately scoop out the seeds with a melon baller. Slice off the tops of the cherry tomatoes with a serrated knife and scoop out the insides with the baller.

Fill a pastry bag, fitted with a star tip, with the cream cheese. If you don't have a pastry bag, fill a resealable freezer bag with cream cheese and snip off a small hole in the corner. Squirt the cream cheese through the bag into the hollowed-out cucumbers and tomatoes. Garnish with sprigs of fresh dill, if desired, and serve immediately.

Makes 1 cup of cream cheese, enough to fill 30 vegetables.

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PB %26amp; J Blossom Sandwiches

These cute sandwiches made with peanut butter and jelly (or cream cheese and jelly, or any other fillings) are perfect for parties, lunch boxes, or snacks.

Bead

Peanut butter or cream cheese

Jelly or jam

Water bottle cap

For each sandwich, cut two slices of bread into flower shapes with a cookie cutter. Cut a hole in one of the slices by pressing a water bottle cap into the center. Spread the peanut butter and jelly on the whole piece and place the slice with the hole on top.

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Cheese Straws

1/4 cup plus 1 tbsp. Romano cheese, finely grated

1 tbsp. imported paprika

1/2 tsp. freshly ground black pepper, or to taste

1/4 lb. prepared puff pastry dough, defrosted according to package directions

All-purpose flour, for dusting

1 egg white lightly beaten with 2 tsp. of water

1. Preheat the oven to 400 degrees. Line two large baking sheets with parchment or waxed paper, cut so that 1 inch of metal is exposed at each end of the pan. In a bowl, combine cheese, paprika, and pepper, and set aside.

Place the puff pastry on a lightly floured work surface and dust. Roll the dough into a 12- by 10-inch rectangle, about 1/16 of an inch thick. Brush the dough with a little bit of egg wash. Sprinkle half of the cheese mixture evenly over the surface, spreading it with your fingers. Lightly flatten the dough with a floured rolling pin. Fold the rectangle in half crosswise to enclose the cheese, forming a 7 1/2- by 10-inch rectangle. Brush the top with more egg wash; sprinkle half of the remaining cheese mixture over the surface, spreading evenly; roll lightly again. Turn the dough over and repeat the procedure on the other side.

With a long sharp knife, slice the folded dough crosswise into 20 1/2-inch-wide strips. Picking up one folded strip at a time, unfold it and place it across the prepared baking sheet, stretching gently so that the ends of the strip reach the exposed metal edges of the baking sheet. (Gently twisting the dough gives a rope effect.) To prevent the straw from curling while baking, press the ends firmly onto the baking sheet so that the dough sticks. Repeat with the remaining strips, spacing them 1/2 inch apart on each pan. (Unbaked strips can be left on their baking sheets, covered securely with plastic wrap, and frozen for up to two weeks.) Bake ten minutes or until golden brown. Makes 20.

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Tater Boats

1 medium baked potato

1/8 cup grated cheddar cheese

2 tbsp. milk

1/2 tbsp. butter or margarine

Salt and pepper to taste

Extra grated chedder cheese, carrot sticks, red or yellow pepper

Cut the cooked potato in half lengthwise and scoop the insides into a bowl. Mash in the cheese, milk, butter, salt, and pepper, then spoon the mixture back into the potato skin.

Warm for 2 minutes on high in the microwave. Decorate the halves with an extra sprinkle of cheese, then add carrot-stick masts and red- or yellow-pepper sails.

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Kringlers

1 tsp. cinnamon

1 tbsp. sugar

Two 6 inch flour tortillas

2 tbsp. melted butter

Preheat the oven to 350 degrees. Combine the cinnamon and sugar in a small bowl. Spread out the tortillas on a flat surface and brush with the melted butter. Sprinkle half of the cinnamon and sugar mixture over each. Roll up the tortillas, jelly roll fashion, and set them seamside down in a small baking pan that has been brushed with melted butter. Brush the tops and sides with butter. Bake for 8 to 10 minutes. Cool the rolls and slice them into 1/2 inch pieces. Makes 2 servings.

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Peanut Butter Balls

1 cup creamy or chunky style peanut butter

1 cup powdered milk

1-1/4 cups confectioners' sugar

1 cup honey

Optional shredded coconut or chopped peanuts

In a medium bowl, combine the peanut butter, powdered milk, sugar and honey. Pull off walnut-sized pieces, roll into balls and set on waxed paper. Refrigerate until firm or roll in shredded coconut or chopped peanuts before chilling. Makes 24 to 30 balls.

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Inside-Out Pizza

Two 6-inch flour tortillas

1/4 cup grated cheddar cheese

1/4 cup grated mozzarella cheese

2 slices thinly sliced smoked turkey or ham

1 tbsp. pizza or spaghetti sauce

Sliced tomatoes, black olives, peppers (optional)

Place one tortilla on a sheet of waxed paper and sprinkle with half of each cheese. Cover with turkey or ham, a tablespoon of sauce and optional toppings. Sprinkle with the remaining cheese and cover with the other tortilla.

Set on a microwave-safe plate, cover with a sheet of waxed paper, and microwave on High for one and a half minutes or until the cheese has melted. Let cool for two minutes, the cut into wedges. Makes 1 or 2 servings.

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Chicken Fingers on a Stick

4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick

Salt and pepper

24 (10-inch) bamboo skewers, soaked in water for 30 minutes

3 tablespoons peanut or vegetable oil

2 tablespoons barbecue sauce

1 1/4 cups plain dried bread crumbs

1. Cut each chicken breast lengthwise into

1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.

Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.

Serve with the dipping sauce of your choice. Serves 6 to 8.

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1. pigs in a blanket

2. sausage balls

3. chicken nuggets

4. minature peanut butter sandwiches alternated with minature peanut butter and jelly sandwiches

5. baby pizza snacks-pepperoni and/or cheese
how about ants on a log? Really simple to make. Spread peanut butter on celery and add raisins. Voila!

Of course it may be best to find out if any kids are allergic to peanuts before making this. If they are, you can substitute cream cheese for the peanut butter.
toritias spread with cream cheese and salsa, roll up and slice in bite size peices dont forget the toothpics
Try the betty crocker website and the jello website.

They have awesome (quick) recipes that you can prepare the night before.

In my experience, I've learned that chex mix is a pain the butt because too many kids are allergic to nuts and other things.

A favorite in my family is getting the mini chocolate chip cookies and making ice cream sandwiches with different flavor ice creams..we don't have to buy the huge gallons...we buy the smaller pints and can test with more flavors.

Actually, this is a favorite with the adults too. I had them at my wedding and everyone was pleased.