Fish Recipes

Tuesday, November 30, 2010

These recipes are wonderful and they are old family recpies.
Armenian Baked Fish

3 lbs. whitefish-in the white fleshed bland fish may be substituted

3 fresh tomatoes or one small canned tomatoes

1 cloves garlic mashed

1 tbsp. flour

1 c. water

4 tbsp. minced parsley

1/2 cup olive oil

juice of 1 lemon

1 teaspoon salt

1/2 teaspoon pepper

fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side - repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

Pickled Bluegills

Use only a stainless steel pan for good taste.

Cut fish into small pieces - you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.

Next, cook the following mix for five minutes and let cool

2 cups white vinegar

1 ½ cups sugar

1 tsp. mustard seed

1 tsp. whole black pepper

1 tsp. whole allspice

1 tsp. whole cloves

4 bay leaves

After it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints.

Sunfish

Once you have skinned and filleted the Sunfish, try this recipe.

You'll need:

1 lb. sunfish fillets

2 scallionis sliced thin

1 green pepper sliced thin

1 small jar of spaghetti sauce

1 chopped tomato

½ cup water

½ cup white wine

Pinch salt

Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.

When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.

Fish Loaf

After you fillet your fish, don't throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:

1 cup toasted break cubes

1 small onion, diced

2 stalks celery, diced

1 tsp. salt

1 egg, beaten

½ cup tomato sauce

¾ cup grated cheddar cheese

Paprika

1 ¼ cups cooked, flaked fish (from the scrapings)

Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.

Add chili peppers or hot pepper sauce as desired.

Baked Ciscoes

10 ciscoes, filleted

1 ½ tbsps. Lemon juice

2 cups heavy cream

1 cup light cream

1 ½ tsps. Flour

1 tbsp. butter

Salt and pepper

Buttered toast

Quarter the fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with the lemon juice. Heat butter and flour in saucepan. Add the two cups heavy cream and the cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.




Copyright 2005 EveningSecretFishing.com Fishing

Frank Faldo is a Long-Time Fisherman and friend of EveningSecretFishing.com (http://www.eveningsecretfishing.com/specialsecret/Fish_Recipes.php)

Feel free to use this article on your website or anywhere else - but all links and bio information must remain in tact.

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The Latest Picnic Equipment Allows You to Be Able to Have the Ease and Comfort of Home

Monday, November 29, 2010

The latest picnic equipment allows you to be able to have the ease and comfort of home whilst at the picnic. When you opt to go for a picnic you are worried about what to take along with you so as to make the entire experience an extremely fulfilling one.

The latest designs, styles, patterns of picnic equipment is so varied that they go on to give the users a vast amount of choice to choose from. You can almost have a mini-dining table at the picnic site all thanks to the picnic equipment that you have taken along with you.

Gone are the days of yore when a picnic meant packing a meat loaf and sandwiches in newspapers and setting out with a rug in tow. The latest variants of equipment that is available make certain that one has the best of picnic ware to choose from. These are made from plastic, melamine and other material that make them brightly colored and unbreakable. These can be got in a vast variety of different designs and styles too.

The picnic equipment should also include a nice checked rug or blanket that is brightly colored and easy to spread out on the sand or grass. These can have matching napkins along with it or tissue papers if you want to use disposable ones.

There is a vast number of equipment that is on sale but when you select one, you must ensure that you get for yourself one that meets all your needs and specifications. The first thing that you should check for is the specification and the price that you can get it at. Keep in mind that not all things that are cheap are great.

The picnic equipment that you buy should be the kind that you can use over and over again and need not have to invest in it for several years. This will help you save a lot of time and money that you can use to go for more picnics.

There are certain inherent features that your picnic equipment must have in order to be able to serve you well enough. These are that it should be light weight, waterproof, colorful, expandable and folded to look compact, durable and sturdy. The material that the picnic equipment is made of should be the kind that can withstand all different kinds of spills and stains on them.

Once you are done with the picnic equipment should be able to be stored easily. This makes it certain that you need not worry about the amount of space that it is going to occupy in your kitchen cabinets. The picnic equipment must have a lot of storage space within it in order to hold the things, food and sundry that you are bound to take along with you.

The right kind of things with you will make any picnic a wonderful experience and you will want to go for another rejuvenating relaxing picnic right away.




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Crescia Bread Or Italian Cheese Bread

Sunday, November 28, 2010

If you don't like locatelli cheese then don't even bother making this bread; this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day.

Remember all ingredients should be at room temperature.

12 eggs well beaten
9 cups un-sifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1-cup warm water
½ lb. butter melted slightly or real soft
1-teaspoon salt

Put yeast in a small bowl with 1-teaspoon sugar and the 1-cup warm water and mix well, let stand for 10 to 15 minutes.

Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.

Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes.

The smell should be in the entire neighborhood by the time you are finished.




Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free Recipes.net

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)

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Healthy Wheat Free Sandwich Recipe

Saturday, November 27, 2010

For anyone who is intolerant to wheat and/or wants to eat a very healthy lunch that is very satisfying and tastes good, this sandwich recipe is great. It is also perfect for vegetarians or vegans, as it contains absolutely no animal produce at all.

What You Will Need


Rye bread -- you can buy this from most health food stores.
Nut butter -- for example: Peanut Butter, Cashew Nut Butter, Almond Nut Butter, or Hazelnut Butter.
Carrot.
Lettuce or other green leafy vegetable (spinach, for example).

How to Make the Sandwich


Cut between 4 and 6 slices from the loaf of rye bread.
Spread the nut butter liberally on all of the slices of rye bread.
Grate the carrot, and then spread over the nut butter on all slices of the rye bread.
Place several leaves of the green leafy vegetable over the top of all the grated carrot.
Quickly flip the slices of rye bread together, being careful not to spill out any carrot or leafy vegetable. There you have it, 2 or 3 very healthy sandwiches for your lunch!
Enjoy! 

The great thing about this sandwich is that not only does it not contain wheat or meat, it is also a great way of having a perfectly balanced meal while out and about, as the sandwich incorporates all three of the components of a perfectly balanced meal: 


Complex carbohydrate (rye bread)
Protein (nut butter)
Non-starchy vegetables

So, next time you are stuck for what to eat for lunch the next day at work, consider making yourself a few of these great sandwiches, as they will be sure to fill you up and keep you going all afternoon.




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Do Weight Watcher's Meals Really Help You Lose Weight?

Friday, November 26, 2010

Weight Watchers meals are all over the internet! Just one search and you'll get almost everything that you need from cookies, frozen meals to recipes and cookbooks. It could be a frantic search for a person does Weight Watchers but do they really work? Let us take a look at these meals closely.

Cooks.com caters resources for different recipes of Weight Watchers meals. It's indeed delectable to find pies, meat loaf, cookies, snickers and brownies on this site. Most of the steps are easy to follow and the ingredients are too easy to purchase. However, if you're going to browse each of them to look closely at the ingredients especially those of the Weight Watchers, some are actually surprisingly of high Glycemic Index (GI) like Grapenuts. They're actually carbohydrates that generate high fluctuations in our insulin levels and blood glucose. Thereby, it gives higher risks for heart disease and diabetes. It's not just an issue of whether these Weight Watchers meals work, after then it becomes more on the issue of health.

Another example's the Weight Watchers cookies. It contains brown sugar and carob chips. According to Calorie King, the plain carob contains 5 cal per gram or 153 cal per ounce. It also contains 8.9 grams of fat for every ounce and nearly 15 grams of sugar. Carob they say, have more sugar than chocolate. Natural brown sugar on the other hand contains 11 calories per 4 grams or 1 teaspoon. Compared to white sugar, brown sugar may be considered healthier but with 11 calories per 4 grams, this ingredient's not to be considered a good meal for a person who wants to avoid diabetes. It's indeed interesting how Weight Watchers meals try to substitute the most favored delicacies like chocolate. However, while looking closely at their substitutes it seems unbelievably convincing that they are healthy. Just consider the 8.9 grams of fats from carob chips - how's that for a diet food?

Weight Watchers meals are always accompanied by calculators and nutrient database. Even USDA knows that such nutrient databases is standard but are simply close estimates of the specific values. It's relative to the estimates of ones walk going to their neighbor's house. Apparently, mathematics and physics could always defend that good solutions come from estimated variables, but that's if all the other factors have specific values. In the Weight Watchers meals, all the computed fats, calories and sugar are simply estimates and from these estimated values are Weight Watchers meal references. Thus, it doesn't sound substantial. From estimates you beget estimates and they consider them good bases for their meals. Isn't that stupendous?

If one's to consider of its viability to be 100% healthy, chances are it isn't. While, if one is to consider if they give you the exact amount of fats, calories and sugar for every meal, the situation is improbable. Since, the question has been answered, try switching course. The "11 pounds for 9 days" is a good offer from Fat Loss for Idiots.




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My Memories of the 50's

Thursday, November 25, 2010

Having been born in 1949, I remember the fifties fondly. In fact, I became smitten for the first time in 1956 watching the Ed Sullivan show. So excited I was, that I ran into my mother's bathroom (who was dressing to go out to dinner with my dad) and grabbed her by the hand to show her a loose-hipped, gel-haired swooner named Elvis and declared "That's the man I'm going to marry."

Elvis was not only a singer. He was a bona-fied sex symbol that blended black American singing and dress style and mannerisms with his own. He was so influential that young men began to wear their hair like him and began dressing like him. And who could blame them. Elvis drove girls into a wild frenzy. He made them faint. I was only 9 and I could feel it. I mean, I wanted to marry him after I took a look at those loose hips and sultry eyes. Yes, things were different back then. Mores were stricter. Families were closer. Religion was more important. You took responsibility for things you did.

Kids came home to mothers instead of sitters or an empty house. We rode bikes everywhere without fear of being abducted by strangers (not that it never happened), were polite to adults, went to church on Sunday with our families, respected the flag and loved our country. We ate home-made meals of pot roast, meat loaf, spaghetti and casseroles seated around the table together. And unlike my father's generation where children were seen and not heard, we talked and played cards or checkers with our grandparents when we visited them, went to the movies with church groups, and if you had a mind to, even discussed current events, the latest movies and what you were doing in school at the dinner table.

My mother, along with all the other mothers, wore a dress when she went to the store...or anywhere, even at home until the late 50's. You didn't go out without your hair being combed, or in pajamas. Your bra straps never showed unless you were a certain kind of woman...or trailer trash.

My dad went to work in a suit along with every other man in the neighborhood, and showed us how to put in a good day's work on Saturday as my brother and I pulled weeds and trimmed the hedges along side him. My mother taught me how to vacuum, set a table, do the dishes (it wasn't clean if I didn't sweep and mop the floor), iron, clean a bathroom, the door jams and windows. When I remember the 50's, I think of how girls took "home economics" so they could learn to cook and sew. The boys took shop...auto and wood.

Children dressed in nice slacks and dresses for school, even into junior and high school until the late 50's early sixties. If you dressed inappropriately, your parents were summoned and you had to go home and change. It was meant to be and was... humiliating. Dress code and dress standards were common. They took a lunch box to school, and when they got to Junior High they could order food in the snack bar or cafeteria. The freedom to order what you wanted from the menu felt like one step closer to independence.

Even kids in my upper-middle class neighborhood...not the slums, got jobs in the summer picking fruit or working wherever they could find summer employment put gas in a car they borrowed from mom and dad. The younger boys cut grass! Nowadays, working is beneath most teens because they don't have to. Their parents just give them everything.

Our heroes were usually our parents, not movie stars or rock stars. And we got our self esteem from a job well done, excelling in a sport, a job, a new skill learned or school. But some time in the fifties, things began to change. Our clothing and hair styles changed along with our heroes. Angry, edgy actors like Marlon Brando, and others with identity and sexual orientation issues like bad boy James Dean took the place of our parents as heroes. Marylin Monroe with her full breasts and pouty lips drove men mad and women to the doctor for the latest sheep urine injections.

I remember the 50's film actresses and print and cat-walk models were not at all like the hollow-eyed, gaunt women we see today with their boyish figures. Instead, they were slender but curvaceous and their clothes were designed to accentuate those attributes. Grab an old copy of a magazine and see for yourself. And the sexy sirens all had natural busts with small waists. The Rosiland Russell, Marilyn Monroe shape was definitely IT. Today, they would be considered zaftig. Women...especially stars, looked like they were supposed to...curvy...voluptuous. Hey Hollywood, haven't you watched the Discovery Channel lately? They say science has proven that men...who like women, are attracted to curves for a reason!

Remember American Bandstand?...With Dick Clark and your favorite couples?

Poodle Skirts? The poodle emblem was the "iconic" dog added to the tightly cinched, full skirt that made it the "poodle skirt". Moms today still dress their little girls in Poodle skirts for Halloween and little girls still love them. But, you can't talk about that decade without remembering that fashion statement that was worn with saddle shoes a scarf sometimes worn around the neck.

Why were poodle skirts so popular back then? For one, they flew and swirled, showing petticoats and lots of leg as she spinned. It also, sometimes unknowingly and sometimes knowingly, made a statement not unlike statements young men and women make today with their attire, body piercings and tattoos. The message they were and are putting out there to the world is this...I'm free to express myself, free to explore and experience the world. And as most parents feared, that kind of freedom meant then as it still does, sexual freedom. But back then, most girls didn't have sex in high school. At least no one I knew. And if they did, they soon got a "reputation" for being easy. Unlike to day where in some circles sexual promiscuity and even pregnancy is considered normal and in some cases a bagde...in the 50's if they got pregnant, they'd go and live with an aunt in some other state where no one could see them and disgrace the family.

Three Date Rule - A 1950's Teen was taught to act properly on a date. I remember my parents sending me to a trio of classes on how to sit, stand, use eating utensils properly, say good night properly at the end of a date, how to get in and out of a car etc. Noting I hadn't learned at home....And there as an unwritten "rule" proper girls and boys followed that was called the "three date rule" which meant that you didn't kiss until then. Before that, you would thank your date for the nice evening and give a short hug or handshake...nothing more. We also took social dancing with the boys and learned that we should always accept an offer to dance to be polite. Today, some "liberated" women don't even allow a man to open a door for her.

What's an R rated movie? Movies in the 50's and 60's didn't hit you over the head with overt sexuality. You could bring your pre-teens to the movies and they wouldn't get the undertones and innuendos left to the adults. A passionate kiss always broke away to something else, but you knew what happened next and you could use your imagination. Sandra Dee and Doris Day movies were very influential growing up in the fifties. "A Summer Place" starring Sandra Dee and Troy Donahue went right over my head when I was 12, but I loved it and watched it again. And when I watched it as an adult boy was I surprised. Unwed mothers, cheating spouses who wanted to drive the importance of being a good girl home to horny teens. "Pillow Talk" starring Doris Day and Rock Hudson and the other films the two actors made together were almost identical to it like "Lover Come Back" are still fun to watch. They dramatized society's view of the dating roles of guys and girls and brought home the message that the good girl gets her guy in a hilarious hour of jibs and jabs and sexual tension when I remember the 50's movies.




I'm a wife (second marriage) and mother. My husband and I are what people call "soulmates". As a word of encouragement, it took a long time to find him though.

As a younger woman I built a small but successful Hollywood Talent Agency while raising my children. As an agent I discovered several recognizable names in the industry.

I've experienced a lot during my life and I have learned from both the good and the bad. I now have a home business that helps people Save Money while they Build a Great Income from home.

I have two websites. One is for boomers, one is for anyone needing more income. Please look at them. [http://buildfastincome.org] and http://retire-lifestyle.com.

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Easy Meals to Warm Up Cold Nights

Wednesday, November 24, 2010

One of the fastest ways to warm up winter is to load the crock pot with goodies in the morning and let it cook all day. The crock pot is a good way to have a delicious home cooked dinner after working or playing all day long.

Beef Fajitas Crock Pot Recipe

1-1/2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 clove garlic, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6-8 flour tortillas
shredded cheddar cheese
salsa
sour cream
lettuce
tomato

Brown the steak in oil. Place the steak and drippings into the crockpot. Add lemon juice, garlic, cumin, salt and chili powder; mix well. Cover and cook on HIGH for 2-1/2 to 3 hours, or until the meat is tender. Add green pepper and onion; cover and cook for 1 hour more. Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired.

Crock Pot Pizza Casserole

1 1/2 lb Ground beef
1 can (14 oz) pizza sauce
1 pkg (12 oz) noodles
4 oz Cheese, mozzarella
1 small can Mushrooms
1 Onion, diced
1 can (14 oz) Spaghetti sauce
4 oz Cheese, cheddar
1 pkg Pepperoni
1 green pepper, diced

Brown meat & onion. Drain grease & add sauces. Cook noodles.
Put layer of noodles, meat mixture, cheeses & pepperoni In Crock Pot. Repeat layer. Cook on High for 30 minutes. Reduce heat & cook for 1 hour until cheese melts. Serves 6

Crock Pot Meat Loaf Recipe

2 1/4 pounds ground beef
1/4 cup ketchup
2 tablespoon brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
2 tablespoon Worcestershire sauce
1 large onion (diced)
1/4 cup water

Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Cut a strip of foil and place under the meatloaf in crock pot. Cut it long enough to cover the bottom and sides of meatloaf. Place meat loaf in crock pot and top with additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours. Serve with fresh, hot rolls.

All Day Slow Cooker Delight Recipe

2-3 lb Boneless chuck; cut in 1"cubes
1/2 c Flour
1/4 c Butter
1 Onion; sliced
1 tsp Salt
1/8 tsp Pepper
1 Clove garlic; minced
2 c Beer (I usually use Guinness Stout)
1/4 c Flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat.
In slow cooker, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Chicken and Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.




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Making Your Own Dog Food

Tuesday, November 23, 2010

Feeding your dog the best diet you can will keep him healthier. Statistics show he will live longer than he would if given the typical American dog food diet. The typical American diet for a dog is dry kibble it's packed full of preservatives, food coloring, foods unfit for human consumption even drugs from euthanized animals. Learning what a healthy diet is will help keep your vet bills lower and your companion by your side for a longer period of time.

A raw organic diet is considered to be best. I have used Nature's Variety and more companies are making a raw organic food available for pets. Nature's Variety comes prepared and frozen. It can be purchased in 2 lb. single chubs, 3 lb. bags of medallions (medallion = 1 oz.), 6 lb. bags of patties (patty = 8 oz) and 12 llb. cases of chubs. A 10 # dog serving is about 3.7 oz. If you choose to feed medallions, give 3 ½. A patty would be a little less than ½ for a 10 # dog. Nature's Variety offers lamb, duck, chicken, turkey, beef and even rabbit.

1 oz. of Nature's Variety Raw Frozen Beef for Dogs and Cats = 65 calories. The ingredients are: Beef, Ground Beef Bone, Beef Liver, Beef Hearts, Beef Kidney, Apples, Carrots, Butternut Squash, Ground Flaxseeds, Chicken Eggs, Montmorillonite Clay, Broccoli, Lettuce, Spinach, Kelp, Salmon Oil, Apple Cider Vinegar, Parsley, Honey, Blueberries, Alfalfa Sprouts, Grapefruit Seed Extract, Persimmons, Olive Oil, Duck Eggs, Pheasant Eggs, Quail Eggs, Inulin, Rosemary Extract, Sage, Clove, Mixed Tocopherols and Citric Acid.

I use the above list of ingredients as a guideline when making my own dog food. If you do not know what an ingredient is, let the internet tell you, enter the word in your search bar. Example: What is Mixed Tocopherols? The answer is vitamin E and is good to include in the recipe or food you chose to purchase for your pet. To check dog food ingredients online just enter pet food direct in the search bar and take a look at the different brands' ingredients you are considering.

Keep in mind the activity level and age of your dog. More active dogs need more calories. Older dogs need less fat and protein. Lamb would be a better choice instead of beef with a dog that needs fewer calories. A rotation diet help prevent allergies from forming to one food type. Feed tuna then chicken then beef or some other combination.

To make your own dog food a food processor is very helpful. If making large batches have freezer space available. Only store the homemade dog food in the refrigerator for 3 days or less to avoid bacteria. The advantage of making your own dog food is that it is fresher, has limited or no preservatives and results in a healthier diet for your dog.

The dog food should be about 40 % meat, 30 % vegetables and 30 % starch to ensure a well balanced diet. The recipe below is for 1 lb mixture. The recipe equals about 4.3 servings for a 10 # dog. Purchase a fish scale and use the hook to spoke a hole in a plastic bag and hang to measure amounts. Simply put the ingredients in the bag, hang the bag from the scale and weigh. Toss the bag.

Basic Recipe
To figure 40 % protein, take 16 oz. and divide by 10. Take 1.6 * 4 = (40%) = 6.4 oz. of protein. You can choose organ meat (liver, heart or gizzards), lamb, chicken, turkey, tuna (fish), eggs, venison (deer) or mix a couple of different meats together. Weigh 6.4 oz of protein, use the food processor to ground the meat and lightly brown it. I choose not to use pork since it is one of the meats that can be full of parasites and needs to be cooked fully.

You can choose to mix all the ingredients together and bake it like a meat loaf instead of browning. It is healthier to only brown the meat and mix in the remaining ingredients to keep more enzymes alive. The reason for cooking is to avoid bacteria like salmonella and parasites. I cook store bought meats since I do not have control over how it was handled. I trust Nature's Variety and feed it raw as directed on the label.

To figure 30 % of vegetables (shredded), take 16 oz. and divide by 10. Take 1.6 * 3 (30%) = 4.8 oz. of vegetables. Lightly steam the vegetables. Choices can be carrots, broccoli, peas, beans, spinach, and zucchini or combination of any. Put all vegetables through the food processor to make the vegetables more digestible. Dogs can break down meats better than plants due to their digestive system.

To figure 30 % starch, take 16 oz. and divide by 10. Take 1.6 * 3 (30%) = 4.8 oz. of starch.
Choose brown rice, oatmeal, barley, oats, grains, whole grain or vegetable pasta. Brown rice is healthier than white rice since it has not been stripped of its nutrition. Cook the starch as package directs. Potatoes, eggplant and tomatoes are from the night shade family and can cause health issues over time for your canine.

Other ingredients to mix in with the recipe are: ¼ cup - Cottage cheese, shredded cheese or peanut butter. Include ¼ cup of fruit, blueberries, cherries, strawberries, raspberries, pineapple, cranberries, bananas or combination. Use 1 teaspoon of brewer yeast or wheat germ, 1 clove garlic minced (use food processor) or ¼ teaspoon garlic powder. Choose1 tablespoon of one of the following oils: cod liver, flaxseed oil, safflower oil, or olive oil. Add 1 teaspoon oregano. Bone meal adds calcium, read the label to add the correct amount. Add in 1 teaspoon cinnamon and 1 teaspoon honey. Milk thistle can be purchased in capsules, open a capsule and mix into recipe. Add water if necessary (can substitute chicken or beef broth).

Put all ingredients into a large bowl and mix. Make mixture into patties or balls equal to one serving for your pet. I like to offer it twice a day so I make ½ servings. A 10 # dog would get about 4 servings from a 1 # mixture show above. I feed twice a day so I would make 8 ½ patties for a 10 # dog.

Let the dog food cool and serve dog food at room temperature. You do not want to burn your pet's tongue or throat. Freeze what is left if you will not be feeding it within 3 days otherwise store in refrigerator. If you have frozen it let it thaw in the refrigerator over night.

There are foods to avoid. Do not use soy products they cause health issues for canines. Chocolate can cause canine heart arrhythmias (irregular beat) and tachycardia (heart beating too fast). Raisins/grapes can cause acute kidney failure in dogs. The following ingredients are dangerous to your pooch: nutmeg, caffeine (coffee, tea), raw eggs, onions, macadamia nuts, fruit pits, yeast dough, mushrooms, or other moldy foods.

Corn is difficult to digest. If you use corn you should notice that your pet's stools are larger and that means the corn wasn't adsorbed (digested). If purchasing a dog food and corn is listed on the ingredients label as one of the first three ingredients I chose a different brand. I use the same rule with soy.

When switching from dry kibble or canned food to a homemade diet, it is important to do it slowly. Start by mixing it in with your dog's current food. It is best to feed 2 to 4 times per day. This keeps your dog's blood sugar level and prevents bloating. Dogs with certain health issues (thyroid) may not require as much food.

I leave out dry food as snack and I want my dog to like to eat dry food. If your dog ever needs surgery and required to stay that is when it needs to eat the most. Conventional vets will not feed a raw diet to your pet. Most vet businesses do not have the freezer or time to feed the raw food. All the other dogs/cats patients want it. When it is healing this is the time when your pet needs to eat. Only a few boarding kennels will feed a different diet and it will cost more to have it done. That is why I keep dry food available for my dogs.

Love does not equal food. Do not over feed your dog or you will develop health issues you are trying to avoid.




Ardy Livermore is a Minnesota breeder of bichons, shih tzus and poodles (toy, tiny and teacup). Uses the better healthier method of the grate/crate kenneling instead of the traditional kenneling or puppy pads. View video on the advantages of using grate/crate method at http://www.ardyweb.com

Ardy teaches the alpha method of dog training and shows you how to have a well behaved dog. Ardy shows you how to keep your pet healthy as naturally as possible. Ardy's website has videos to show you easy methods of care for you pooch and articles to help you know what to look for when purchasing a dog.

Author of Ardy's Professional Tips for Companion Dogs. The eBook can be puchased at website. Her eBook is packed full of great information to save time, effort and money. You can sign up for free tips and learn the secrets.

To view more articles written by Ardy Livermore

http://ezinearticles.com/?expert=Ardy_Livermore

(c) Copyright - Ardy Livermore All Rights Reserved Worldwide

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Avocado Recipes - Get 2 Delicious Avocado Sandwich Recipes

Monday, November 22, 2010

It's no doubt that avocado's make great sandwiches. Avocado monte cristo and avocado quesadillas being recipes of 2 delicious sandwiches.

Below are the recipes for you to try at home and see what I mean.

1. Avocado Monte Cristo

Ingredients:

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.

Serves 12

Ingredients:

- 3/4 cup garlic mayonnaise (aioli)
- 24 slices firm white sandwich bread
- 6 California avocados (3 pound)
- 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
- 24 (1 ounce) slices sliced Jalapeno Jack cheese
- 16 eggs, beaten
- 1 teaspoon salt
- Unsalted butter, as needed
- 3 cups fresh fruit salsa of choice
- 12 fresh cilantro sprigs

Directions:

- Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
- Cover 12 slices of bread with avocado slices.
- Top each with 2 slices of chicken or turkey and 1 slice cheese.
- Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
- Beat together egg, milk, and salt; reserve.
- Dip 2 halves of a sandwich in egg mixture, coating well.
- Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

2. Avocado Quesadillas

Ingredients:

- 2 ripe tomatoes, seeded and diced
- 1 firm-ripe Haas avocado, peeled and diced
- 1 tablespoon chopped red onion
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- 1/4 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 4 (6- to 7-inch) flour tortillas
- 1/2 teaspoon vegetable oil
- 1 1/3 cups coarsely grated Monterey jack cheese
- Fresh cilantro sprigs (for garnish)

Directions:

- In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.
- In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
- Preheat broiler.
- Put tortillas on a large baking sheet and brush tops with oil.
- Broil tortillas on a rack set 2 to 4 inches from heat until pale golden.
- Turn tortillas and broil until other sides are pale golden.
- Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling.
- Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas.
- Transfer quesadillas to a cutting board and cut each into 4 wedges.

Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.




Next, you welcome to visit our website: The Delicious Recipes Package and Cheap Meal Ideas Recipes for more delicious recipes.

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Kitchen Bakeware For You

Sunday, November 21, 2010

Ever wondered how some people always seemed to bake the perfect cakes that looks as well as tastes delicious? Do you, on the other hand find that something always goes wrong whenever you try in spite having the best recipe? Maybe you should take a look at your bakeware and see if it's the best for your kitchen needs. Invest in bakeware that's of good quality, looks good and is ideal for your baking requirements. It's also important to have a basic bakeware collection in place since different recipes require different kinds of baking ware. Here are a few ideas to select and maintain bakeware for an efficient kitchen.

What Should Your Basic Bakeware Collection Include?

Your bakeware set should ideally have -

o Loaf pan
o Cookie sheets
o Pie tin
o Cake pans
o Muffin tin
o Baking sheets and baking tins

The effectiveness of bakeware depends on the material it's made of and quality of the material. Here's a quick review of different kinds of materials with their pros and cons to help you decide what to buy.

The different materials used are anodized aluminum, non-stick, glass, cast iron, stainless steel, silicon, stone and tinned steel.

* Anodized aluminum is rust-proof and long-lasting; it absorbs heat well and enables uniform and fast cooking. This is an excellent material for your bakeware as well as cookware. The only problem with this material is, it's not easy to clean. Often food particles stick to the bottom of the pan and have to be scraped out.

* Non-stick bakeware is convenient to use for greasy food and is easy to clean. This is ideal to use while baking cakes and other food items that need a particular shape. However, non-stick bakeware is not durable; the coating comes off and spoils the entire utensil.

* Glass is safe to use in the microwave and oven and enables you to see the food that's being cooked. It's easy to clean and doesn't retain food odours. Glassware can also be used in the freezer. Another advantage is, glass is attractive; so it's just easy to cook and serve when you use glass bakeware. The obvious disadvantage of glass however is, it has to be handled with caution and care.

* Cast iron is ideal for slow cooking. The process of slow cooking enhances the flavour of the food that's being cooked; it's the best way to cook meat since it brings out the natural juices. Cast iron also keeps food warm for long; enamelled cast iron cookware are easy to clean. The downside is, it's heavy and not usually suitable for people who want their meal done in a hurry.

* Stainless steel bakeware looks good and is resilient; however, it's usually costlier than other materials and takes long to heat up.

* Silicone is easy to use in the oven and is dishwasher friendly; it's flexible to different temperatures and very convenient to use because of its light weight. Siliconeware is a good choice for your oven.

* Ceramic is another material that's easy to use and acts as a good insulator of heat. It enables uniform baking and doesn't retain odour. Ceramic's attractive to look at and makes an ideal "cook and serve" material.

So while selecting bakeware, consider your needs and buy a combination of different materials that would facilitate different styles of cooking and baking.




If you would like to read reviews on bakeware, please visit: http://www.kitchenbakeware.org/

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Traditional African Food

Saturday, November 20, 2010

Each Southern African country has very distinct traditional foods that were strongly influenced by the European countries that were imminent in their past, slave trading and indigenous foods. Over the years these dishes fused to create very typical meals that are enjoyed by all people.

In South Africa Indian people came to work on the sugar cane fields in the Natal of that time. They brought with them their knowledge of curries and spices. Today all cultural groups create their own fusion curry dishes. A curry potjie is a good example of this. A potjie or potjiekos is like a stew with a variety of meat and vegetables. It is normally cooked on an open fire.

The Malay people that came to the Cape, as slaves, added their own curry dishes to the tradition. Bobotie came from the Cape Malay culture which is a curried mince dish. It is normally eaten with yellow rice which is flavoured with turmeric or saffron and raisins. Atchar and sambals are condiments to go with curry dishes. Sambals consist of cucumber, tomato, onion and yogurt.

The Afrikaner people created a lot of very typical dishes that have become favourites with all cultural groups. Milk tart is a delicatessen where the filling is milk based and flavoured with cinnamon. Biltong is air dried meat that can be made with beef or game meat and even ostrich biltong has become popular lately.

In Namibia, the German influence is still very strong and typical German bakeries create the most delectable butter based biscuits and other German pastries. Rauchfleish is German for smoked meat which is another popular food. South African food also had an influence on Namibian food and some of their speciality dishes are Biltong, game meat (Kudu, Springbok and Gemsbok) and Potjiekos. Local beer is Tafel Lager or Windhoek lager. The Mopane worm, a large edible caterpillar, is popular in the northern parts of Namibia and some South Africans also eat Mopane worms.

In Mozambique the Portuguese influence is very strong. Prego rolls (steak roll), espetada (large kebab) and piri-piri chicken are some of the favourite dishes. Cassava (starchy root) and cashew nuts are plentiful. In the rural areas Xima (pap made from corn meal or cassava) is their staple food. Pap is also a staple meal for many South Africans and Zambians, in rural areas. Even urban people love their pap. It is a very healthy meal which is normally combined with vegetables and a little meat, if available. Deuce M or 2M is the local beer in Mozambique.

Mauritian food is influenced by French, Indian and Chinese cuisine. Fish is a staple meal and everybody eats baguettes (French loaf). Baguettes are more filling and tasty than normal bread and very cheap in Mauritius. A basic Mauritian meal, that you will get when you take a boat trip to one of the remote islands, would consist of fish (made on an open fire), salad, baguettes and flambé bananas for dessert. Jungle juice would be the drink accompanying this meal. Rum, fresh pineapple, Miranda Pineapple cold drink and pineapple juice are mixed to make Jungle Juice. Phoenix is the local beer and the most affordable.

Experiencing the local food of a country, with the locals, is always an interesting way of getting to really understand a place and its people.




http://cleo2001.wordpress.com

http://www.clivir.com/classrooms/show/traveling-southern-africa-and-the-islands.html

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What Wines to Serve for Dinner

Friday, November 19, 2010

The old general rules - red with red meat, white with poultry and fish - still apply, but there are exceptions, qualifications, nuances of intensity, tartness, dryness. Wine can alter the taste of food, food the taste of wine. Food and wine should enhance each other, not fight each other or cancel each other out.

Wine does not go well with chocolate, citrus, vinegar, artichokes, peppers, sweet corn, barbecue sauce, ketchup. If you do serve wine with these foods, make it a rosé, Gamay, or Zinfandel. Here are few suggestions:

Fish:

Shellfish: Sauvignon Blanc, Chablis, Chardonnay, white Burgundy, Muscadet, Soave, sparkling wines.

Smoked fish and fish soup: Sauvignon Blanc.

Oysters: Chablis, Muscadet

Light fish: dry Riesling, Chenin Blanc, Gewürztraminer, Sancerre, and white Burgundy.

Fish dishes made with red wine: young Bordeaux

Salmon and other meaty dish: Chardonnay, Pinot Noir, Gamay, Sauvignon Blanc, white Burgundy, white Zinfandel.

Meat:

Veal and pork: Beaujolais, Chardonnay, Dolcetto, white Rhône wine, Riesling.

Veal, beef, meat loaf: Merlot.

Grilled steak: Zinfandel.

Lamb: Cabernet Sauvignon, Merlot, Bordeaux reds, Zinfandel.

Meat stew: Zinfandel, Côtes-du-Rhone, Châteaunefu-du-Pape, Gigondas.

Poultry:

Chicken: Beaujolais, Chardonnay, Dolcetto, white Rhône wine, Riesling.

Duck: Cabernet Sauvignon, Merlot.

Poultry stew: Côtes-du-Rhône.

General:

Spicy Southwestern, Mexican, Oriental Food: Côtes-du-Rhône.

Shrimp or chicken salad: Soave, Sauvignon Blanc, Fume Blanc.

Fruit salad or fruit soup: dry Riesling.

Salty and highly seasoned foods: sparkling or sweet wines.

Thanksgiving dinner: any color, young, matched to the stuffing - Rhône wine for chestnut dressing, Riesling or Gewürztraminer with apple stuffing, for instance.

Pasta with tomato sauce: Barbera, Zinfandel.

Pasta with vegetables: Riesling, Sauvignon Blanc, Soave, sparkling wines.

Cold salmon and oriental food: dry Riesling.




Kiya Sama is an author on http://www.Writing.Com/ which is a site for Writers

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Four Changes You Need to be Aware of in the New Food Pyramid

Thursday, November 18, 2010

It has been twelve years since the United States Department of Agriculture has updated the Food Pyramid. Most of us are familiar with the old one. That pyramid emphasized foods you should eat more of on the bottom of the pyramid with foods to be eaten in smaller amounts on the top. The New Food Pyramid is an inverse pyramid. The food groups are color coded, with the size of the sections emphasizing the proportions of foods eaten in each group. You will also notice a figure, climbing some steps, on the side of the pyramid which symbolizes exercise as a part of the total plan.

The following are four important changes in the New Food Pyramid:

1 Have at least three ounces of your grains be whole grains. On a 2,000 calorie meal plan that would amount to one half of the grains allotted. Some examples of whole grains are millet, wheat, rye, whole wheat pasta and brown rice. Be careful in reading the labels on bread. If a loaf of bread is truly whole wheat the first ingredient on the label should be whole wheat flour.

2 There is an emphasis on nonfat and low fat in the milk and dairy group. On a 2,000 calorie meal plan, three cups of dairy is recommended. Dairy foods that are not sources of calcium are not included in this group. Some examples of these would be cream cheese, cream and butter. One cup of yogurt equals one cup of milk. One and one half ounces of cheese equals one cup of milk.

3 There is an emphasis on lean meats and less meat in the meat group. A 2,000 calorie plan allotment is five and one half ounces of meat. This would be one quarter pound lean hamburger and one ounce of lean meat on a sandwich for the day. The old Food Pyramid allowed two to three servings in this group.

4 There is an emphasis on exercise being needed when following the new plan. The new plan suggests being physically active for at least thirty minutes, on most days of the week. Sixty minutes of exercise is suggested to prevent weight gain and sixty to ninety minutes to lose weight.

While I feel that these changes are an improvement over the old Food Pyramid, I have some concerns. If you visit http://www.mypyramid.gov, you can input your age, gender and physical activity level and receive a personal plan. I did this. I found the caloric intake to be a little high. A very loose rule of thumb for maintaining a certain weight is to take the amount of weight that you want to maintain and multiply it by ten. A one hundred and thirty pound maintenance is about thirteen hundred calories a day. This does not take in activity level, however. If you are more active you can add a few more calories and if you are very active you may be able to increase your caloric intake to eighteen hundred calories.

The caloric amount suggested in the individual plans, in the New Food Pyramid, would be appropriate for growing children, teenagers, or persons with high activity levels. So use the New Food Pyramid only as a guide. While it would be optimum if we could all exercise for sixty to ninety minutes a day, it is not practical to expect that everyone will. With thirty minutes of activity a day, you need to modify your caloric intake and if necessary take a vitamin supplement that contains the minimum requirements.




Constance Weygandt is a an author, speaker and balance mentor. For more information or to sign up for Constance's newsletter, visit her website at [http://www.balancedwellnessonline.com].

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Spinach - 10 Ways to Get More in Your Diet

Wednesday, November 17, 2010

Spinach is full of vitamins, calcium, iron and fiber. It has been said to be anti-aging, cancer fighting and rich in antioxidants. Use these tips to enjoy the incredible benefits of this wonder food.

1. Salads: Add fresh spinach to your favorite salad. Fresh spinach has a much milder flavor than when cooked and pairs well with most salad dressings.

2. Casseroles: Fresh or frozen spinach can be added when assembling the casserole. Be sure to drain well if using frozen spinach. Spinach is also a good addition to macaroni and cheese or baked pasta dishes.

3. Stuffing: Fresh spinach and cheese are a tasty combination when stuffing meats such as chicken, beef or pork. Spinach can also be added to traditional stuffings made for chicken or turkey.

4. Soup: Add fresh or frozen spinach to any vegetable or tomato based soup.

5. Drinks: Add one to two cups of fresh spinach to smoothies or juice drinks. Spinach can also be blended into store bought juice drinks and vegetable juice.

6. Eggs: Spinach is a delicious addition to omelets, frittatas and quiche.

7. Wraps and Sandwiches: Add fresh spinach along with lunchmeat or cheese to a tortilla wrap. For even more flavor use a spinach or pepper tortilla. Spinach is a great substitute for lettuce on a sandwich.

8. Cheese: Add chopped fresh spinach to cheese balls, grilled cheese or fondue.

9. Ground Beef: Finely chopped fresh spinach can be added to meat loaf, hamburgers and meatballs.

10. Pizza: Add fresh spinach along with your other vegetables when topping pizza.




Mary Crowther is a writer, webmaster and cook. Visit her successful website KitchenTerms.com

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How To Make Your Kids Love Filipino Food

Tuesday, November 16, 2010

Feeding kids can be tricky: let them pick their food and they'll choose junk, give them healthy food and they won't touch it. If you're a parent, you're probably familiar with the tantrums that come with every meal. But it doesn't have to be that way, especially if you know your Filipino food. Our dishes are naturally healthy and flavorful, so there's sure to be something your kids will love.

If they're really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.

Plan your meals together

Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they're helping put the meals together, they'll be more open to your ideas.

When planning your meals, make sure to keep the right balance between your choice and your child's. Don't plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.

Suit their tastes

Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.

Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don't like the food, they can always grab their favorite sauce and turn it into something they like. Here's a quick dish that's easy to customize to any child's tastes.

Barbecue Meatloaf

Ingredients:

½ kg sausage, minced

½ kg ground beef

1 c bread crumbs

2 tsp curry powder

2 onions, chopped

1 egg

½ c milk

1 c water

salt, pepper and parsley

Sauce:

¼ c Worcestershire sauce

½ c tomato sauce

2 tbsp vinegar

2 tbsp lemon juice

1 tsp coffee powder

½ c butter

1/c packed brown sugar

Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well. Grease a baking dish or loaf pan, then pour in the meat mixture. Bake on moderate heat for about 30 minutes or until the meat is just done. Meanwhile, mix all the sauce ingredients and boil together until thick.. Pour over the half-cooked loaf, leaving some for basting, and bake for another 45 minutes. Baste once in a while.

Be creative

Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.

Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert-it's healthier, and it doesn't take much preparation time.

Make trade-offs

If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don't overdo it, though-they may get used to getting treats and only eat healthy when there's something in return.




Carlo Villamayor is the owner and co-author of the Filipino food [http://www.kusina.ph/] blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes [http://www.kusina.ph/filipino-recipes-your-kids-can-make/] with food lovers the world over. Bon appetit!

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Easy Healthy Recipes - Good Food Means Good Health

Monday, November 15, 2010

Easy healthy recipes are good food that brings good health. Sometimes, these foods are better compared to those you buy as a take-out. Here is a step by step guide on making a few dishes that are really fast to do and are guaranteed good and healthy.

The first one is a typical dish that is turned into a plate full of nutrients. It still tastes delicious, and importantly it is as good as its classic counterpart, but does have fewer calories and less fat. The secret ingredient of this lighter Mac and Cheese is pureed winter squash.

Heat the oven to 375°F. With a cooking spray, cover the baking pan. Suggested pan size is nine by thirteen inches. Boil a large pot of water, put the macaroni, and cook for about five to eight minutes. Check if it is tender and firm and drain it to a large bowl. On another pan, cook together with minimum heat the frozen squash and milk. Stir occasionally. Defrost the squash. Increase the heat from low to medium heat and wait until the mixture is almost simmering and bubbles are seen on it. Turn off the heat, remove the pan, and stir in all the other cheese: ricotta cheese, jack cheese, and cheddar cheese. Mix with it the following: salt, mustard and pepper. Combine this mixture with the macaroni. Sprinkle combined bread crumbs, parmesan, and oil on top. Bake for twenty minutes and broil for three minutes.

The second easy healthy recipe is a favorite Chinese dish for take out. Would you believe that you can make a home counterpart that is healthier? Here are the ingredients and the directions in making sesame chicken that is better served with brown rice.

Mix the following: vinegar, soy sauce, scallions, chicken broth, sesame seeds, parsley, garlic, and ginger in a bowl. Add the mixture to a previously cut chicken strips. Chill for one hour. Heat oil in wok. Stir fry carrots for one minute and jicama for another three minutes. Remove the vegetables and stir fry drained chicken for two to three minutes. Move chicken to the outer edge wok. Place chicken marinade to center of wok. Heat until it simmers. Now, add vegetables to wok. Put frozen pea pods. Cook for one minute.

The last easy healthy recipe is called fish fillet with Spanish sauce. Good thing is that the sauce can also be used in spaghetti, omelet, meat loaf, and hamburgers. You will surely love it.

Saute onions until tender. Add ingredients: vegetable oil, bay leaf, canned tomatoes or juice, salt, diced and seeded green bell pepper, black pepper, whole cloves, and granulated sugar. Cover and simmer for thirty minutes. Thicken with flour that was previously mixed to a smooth paste with water. Take away the bay leaf and cloves. Reserve this as sauce for fish. Dip fish into milk. Mix black pepper with sifted and dried bread crumbs. Roll each piece of fish into the mixture. Put fish in low baking dish and brush with oil. Bake at 350°F. Add Spanish sauce and serve.




With a lifelong passion for health, I enjoy sharing my personal experiences with diet and exercise. I also enjoy reviewing products, enjoy my latest reviews on which 36 range hood and 48 range hood units to choose for your kitchen.

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Meatloaf - Budget Meals Under 10 Dollars

Sunday, November 14, 2010

I have always found that the dreaded and much maligned meatloaf is actually the ultimate comfort food in both stomach and wallet. This is a substantial meal at an average cost per serving of $1.20. You certainly cannot go wrong making this recipe on Sunday!

Doris's Delectable Meat Loaf

Makes 8 Servings

1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

1 cup mushrooms, chopped

1/2 cup sour cream

1 cup oatmeal

1 teaspoon salt

1/8 teaspoon pepper

1 pound ground beef

1/2 pound ground pork

1/3 cup ketchup

3 tablespoons mustard

2 tablespoons brown sugar

1. In a small saucepan, heat olive oil and butter over medium heat. Add onions and mushrooms. Cook and stir until vegetables are tender and mushrooms have given up their liquid. Continue cooking until the liquid evaporates. Remove to large bowl and let stand for 10 minutes.

2. Preheat oven to 350F. Add oatmeal, sour cream, salt, and pepper to mushroom mixture and mix well. Add ground meats, mixing with your hands until combined. Form into two loaves and place on a broiler pan.

3. In a small bowl, combine ketchup, mustard, and brown sugar and spoon over loaves. Bake for 60-70 minutes or until meat thermometer registers 165F. Tent meatloaves with foil and let stand for 10 minutes before serving.

For the best meatloaf, try combining all of the ingredients before you add the meat. Work the ensuing mixture as little as possible and don't compact it. Let the meatloaf stand for 10 minutes, covered, after it's cooked. Be sure to refrigerate leftovers promptly. Leftover meatloaf can be used in place of meatballs in many recipes and naturally the world famous meatloaf sandwich can be a great leftover for the week.




I am the editor of a website devoted to all aspects of food and the creation of great food. You can find recipes, articles, cooking terms, and numerous other food related topics by directing yourself to my website, http://www.foodcreate.com

If you have recipes, comments, or questions, email me at info@foodcreate.com

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How To Get Your Money's Worth In Nutritive Value

Saturday, November 13, 2010

Your mission, should you choose to accept it, is to get the most nutritious food for the least money. These foods are important tools in accomplishing that mission.

Notice that most of them are available on the perimeter of your grocery store and that I have separated them into departments.

WARNING: Your grocery dollar will self-destruct in 8 seconds if you don't shop wisely.

DAIRY

If you follow a low-carb, high-fat and protein diet like Atkins or Primal eating, the dairy section is a wonderland of decadent choices for you. Heavy cream, sour cream, cream cheese, hard cheeses. Yum! But bear in mind that these delights can be pricey and be sure to follow portion guidelines. Let's not get too carried away. If you follow a more traditional diet, treat yourself to:

Yogurt

The non-fat variety of plain yogurt has 120 calories per cup and low-fat, 144. It delivers a lot of protein and, like any dairy food, is rich in calcium and contains zinc and riboflavin. Yogurt is handy as a breakfast food - cut a banana into it and add the cereal of your choice.

You can find ways to use it in other types of cooking, to - sauces, soups, dips, toppings, stuffings and spreads. Yogurt can replace heavy creams, sour cream and whole milk in a wide range of dishes, saving scads of fat and calories.

You can substitute half or all of the higher fat ingredients. Be creative. For example, combine yogurt, garlic powder, lemon juice, a dash of pepper and Worcestershire sauce and use it to top a baked potato instead of piling on fat-laden sour cream.

Supermarkets and health food stores sell a variety of yogurts, many with added fruit and sugar. To control calories and fat content, buy plain non-fat yogurt and add fruit yourself. Apple butter or fruit spreads with little or no added sugar are an excellent way to turn plain yogurt into a delectable sweet treat.

Cottage Cheese

Low-fat (2%) cottage cheese has 205 calories per cup and is admirably low in fat, while providing respectable amounts of calcium and the B vitamin riboflavin. Season with spices such a dill, or garden fresh vegetables such a scallions and chives for extra zip.

To make it sweeter, add raisins or one of the fruit spreads with no sugar added. You can also use cottage cheese in cooking, baking, fillings and dips where you would otherwise use sour cream or cream cheese.

MEAT

Chicken

White meat contains 245 calories per four ounce serving and dark meat, 285. It's an excellent source of protein, iron, niacin and zinc. Skinned chicken is healthiest, but most experts recommend waiting until after cooking to remove it because the skin keeps the meat moist during cooking.

Fish

The health benefits of fish are greater than experts imagined - and they've always considered it a health food.

The calorie count in the average four-ounce serving of a deep-sea fish runs from a low of 90 calories in abalone to a high of 236 in herring. Water-packed tuna, for example, has 154 calories. It's hard to gain weight eating seafood.

As far back as 1985, articles in the New England Journal of Medicine showed a clear link between eating fish regularly and lower rates of heart disease. The reason is that oils in fish thin the blood, reduce blood pressure and lower cholesterol.

Turkey

A four-ounce serving of roasted white meat turkey has 177 calories and dark meat has 211.

Sadly, many folks are still unaware of the versatility and flavor of ground turkey. Anything hamburger can do, ground turkey can do at least as well, from conventional burgers to spaghetti sauce to meat loaf.

Some ground turkey contains skin which slightly increases the fat content. If you want to keep it really lean, opt for ground breast meat. But since this has no added fat, you'll need to add filler to make burgers or meat loaf hold together.

Four ounces of ground turkey has approximately 170 calories and nine grams of fat - about what you'd find in 2.5 teaspoons of butter or margarine. Incredibly, the same amount of regular ground beef (21% fat) has 298 calories and 23 grams of fat.

Buying turkey has become easy. It's no longer necessary to buy a whole bird unless you want to. Ground turkey is available fresh or frozen, as are individual parts of the bird, including drumsticks, thighs, breasts and cutlets.

PRODUCE

Apples

These marvels of nature deserve their reputation for keeping the doctor away when you eat one a day. And now, it seems, they can help you melt the fat away, too.

First of all, they elevate your blood glucose (sugar) levels in a safe, gentle manner and keep them up longer than most foods. The practical effect of this is to leave you feeling satisfied longer.

Secondly, they're one of the richest sources of soluble fiber in the supermarket. This type of fiber prevents hunger pangs by guarding against dangerous swings or drops in your blood sugar level.

An average size apple provides only 81 calories and has no sodium, saturated fat or cholesterol. You'll also get the added health benefits of lowering the level of cholesterol already in your blood as well as lowering your blood pressure.

If you find that old standby, the Red Delicious, either tasteless or mushy, try the Golden Delicious or the Gala.

Berries

are the perfect weight-loss food. They have natural fructose sugar that satisfies your longing for sweets and enough fiber so you absorb fewer of the calories that you eat. And what could be more decadent than having a dish of fresh berries for breakfast or tucking some in a multi-grain muffin or pancake?

Berries are also a great source of potassium that can assist you in blood pressure control. Blackberries have 74 calories per cup, blueberries 81, raspberries 60 and strawberries 45.

Get them fresh when they are available but be aware that raspberries do not keep well and should be used immediately. The other berries can be rinsed, drained, spread out on a cookie sheet (with a rim) and put in the freezer. When they are frozen, pop them into a freezer bag for longer term storage - if they last that long! If fresh berries are not available, grab a bag from your grocery freezer section.

Broccoli

A cup of cooked broccoli has a mere 44 calories. It delivers a staggering nutritional payload and is considered the number one cancer-fighting vegetable. It has no fat, loads of fiber, cancer fighting chemicals called indoles, carotene, 21 times the RDA of vitamin C and calcium. Or you may prefer to eat your broccoli raw for crunch and nutrition.

When you're buying broccoli, pay attention to the color. The tiny florets should be rich green and free of yellowing. Stems should be firm.

Cabbage

weighs in at only 33 calories in a cup of cooked shredded cabbage, and it retains all its nutritional goodness no matter how long you cook it. Eating cabbage raw (18 calories per shredded cup), cooked, as sauerkraut (27 calories per drained cup) or coleslaw (calories depend on dressing) only once a week is enough to protect against colon cancer. And it may be a longevity-enhancing food.

Carrots

A medium-sized carrot carries about 55 calories and is a nutritional powerhouse. The orange color comes from beta carotene, a powerful cancer-preventing nutrient (provitamin A). Crunching a raw carrot or carrot sticks can loosen a stress-clenched jaw and help alleviate a tension headache. Consider a crunchy combo of diced raw carrots, broccoli and cauliflower flowerets instead of chips or popcorn for a movie-time snack.

Chop carrots and toss them with pasta, grate them into rice or add them to a stir-fry. Combine them with parsnips, oranges, raisins, lemon juice, chicken, potatoes, broccoli or lamb to create flavorful dishes. Spice them with tarragon, dill, cinnamon or nutmeg. Add finely chopped carrots to soups and spaghetti sauce - they impart a natural sweetness without adding sugar.

Figs

Fiber-rich figs are low in calories at 37 per medium (2.25" diameter) raw fig and 48 per dried fig. A study by the USDA demonstrated that they contribute to a feeling of fullness and prevent overeating. Subjects actually complained of being asked to eat too much food when fed a diet containing more figs than a similar diet with an identical number of calories.

Serve them with other fruits and cheeses. Or poach them in fruit juice and serve them warm or cold. You can stuff them with mild white cheese or puree them to use as a filling for cookies and low-calorie pastries.

Grapefruit

There's good reason for this traditional diet food to be a regular part of your diet. It helps dissolve fat and cholesterol. An average sized grapefruit has 74 calories, delivers a whopping 15 grams of pectin (the special fiber linked to lowering cholesterol and fat), is high in vitamin C and potassium and is free of fat and sodium.

It's rich in natural galacturonic acid, which adds to its potency as a fat and cholesterol fighter. The additional benefit here is assistance in the battle against atherosclerosis (hardening of the arteries) and the development of heart disease. Try sprinkling it with cinnamon rather than sugar to take away some of the tart taste.

Greens

We're talking collard, chicory, beet, kale, mustard, Swiss chard and turnip greens. They all belong to the same family as spinach, and that's one of the super-stars. No matter how hard you try, you can't load a cup of plain cooked greens with any more than 50 calories.

They're full of fiber, loaded with vitamins A and C, and free of fat. You can use them in salads, soups, casseroles or any dish where you would normally use spinach.

Kiwi

This New Zealand native is a sweet treat at only 46 calories per fruit. Kiwis are high in vitamin C and potassium. It stores easily in the refrigerator for up to a month. Most people like it peeled, but the fuzzy skin is also edible.

Leeks

These members of the onion family look like giant scallions, and are every bit as healthful and flavorful as their better-known cousins. They come as close to calorie-free as it gets at a mere 32 calories per cooked cup.

You can poach or broil halved leeks and then marinate them in vinaigrette or season with Romano cheese, fine mustard or herbs. They also make a good soup.

Lettuce

People think lettuce is nutritionally worthless, but nothing could be farther from the truth. You can't leave it out of your weight-loss plans, not at 10 calories per cup of raw romaine. It provides a lot of filling bulk for so few calories. And it's full of vitamin C, too.

Go beyond iceberg lettuce with Boston, bibb and cos varieties or try watercress, arugula, radicchio, dandelion greens, purslane and even parsley to liven up your salads. Just remember that the more intense the color, the higher the nutritive value.

Melons

Now, here's great taste and great nutrition in a low-calorie package! One cup of cantaloupe balls has 62 calories, on cup of casaba balls has 44 calories, one cup of honeydew balls has 62 calories and one cup of watermelon balls has 49 calories. They have some of the highest fiber content of any food and are delicious. Throw in handsome quantities of vitamins A and C plus a whopping 547 mgs of potassium in that cup of cantaloupe, and you have a fat-burning health food beyond compare.

Onions

Flavorful, aromatic, and low in calories, onions deserve a regular place in your diet. One cup of chopped raw onions has only 60 calories, and one raw medium onion (2.15" diameter) has just 42.

They control cholesterol, thin the blood, and may have some value in counteracting allergic reactions. Most of all, onions taste good and they're good for you.

Peppers

A mere three grams of chili peppers added to a meal will raise your metabolism. It doesn't take much to create the effect. Most salsa recipes call for four to eight chilies - that's not a lot.

Peppers are astonishingly rich in vitamins A and C, abundant in calcium, phosphorus, iron and magnesium, high in fiber, free of fat, low in sodium and have just 24 calories per cup.

Spinach

has the ability to lower cholesterol, rev up the metabolism and burn away fat. Rich in iron, beta carotene and vitamins C and E, it supplies most of the nutrients you need. It worked for Popeye and it will work for you. Steam fresh spinach or serve it raw in a salad. Toss in a handful of blueberries, at little feta, and a light dressing of balsamic vinegar and enjoy.

Sweet Potatoes

You can make a meal out of them and not worry about gaining a pound - and you sure won't walk away from the table feeling hungry. Each sweet potato has about 103 calories. Their creamy orange flesh is one of the best sources of vitamin A you can consume.

You can bake, steam or microwave them. Or add them to casseroles, soups and many other dishes. Flavor with lemon juice or vegetable broth instead of butter.

Tofu

I know, you're probably going, "Euuww!" But you just can't say enough positive about this health food from Asia. Also called soybean curd, it's basically tasteless, so any spice or flavoring you add blends with it nicely. A 2½ " square has 86 calories and nine grams of protein. (Experts suggest an intake of about 40 grams per day.)

Tofu contains calcium and iron, almost no sodium and not a bit of saturated fat. It makes your metabolism run on high and even lowers cholesterol. With different varieties available, the firmer tofus are goof for stir-frying or adding to soups and sauces while the softer ones are good for mashing, chopping and adding to salads.

Tomatoes

A medium tomato (2.5" diameter) has only about 25 calories. These garden delights are low in fat and sodium, high in potassium and rich in fiber.

We all know that the best tomato is the one you grow in your own garden. Fresh tomatoes from the Farmer's Market run a close second. If you are forced to buy your tomatoes at the supermarket, look for those with some stem still attached. Or you might resort to canned tomatoes, but check for salt-reduced. For a condiment just exploding with flavor and nutrition, consider salsa instead of catsup.

Whole Grain Bread

is a natural source of fiber and complex carbohydrates. Some breads actually reduce the appetite. The key is eating dark, rich, high-fiber breads such as pumpernickel, whole wheat, mixed grain, oatmeal and others. The average slice of whole grain bread contains only 60 to 70 calories, is rich in complex carbohydrates - the best, steadiest fuel you can give your body - and delivers surprising amount of protein.

Barley

This filling grain stacks up favorably to rice and potatoes. It has 170 calories per cooked cup, respectable levels of protein and fiber and relatively low fat. Roman gladiators ate this grain regularly for strength and actually complained when they had to eat meat. The whiners!

Barley effectively lowers cholesterol by up to 15 percent and has powerful anti-cancer agents. It may cure constipation better than laxatives - and that can promote weight loss, too.

Use it as a substitute for rice in salads, pilaf or stuffing, or add to soups and stews. You can also mix it with rice for an interesting texture. Ground into flour, it makes excellent breads and muffins.

Beans

Beans are one of the best sources of plant protein. Peas, beans and chickpeas are collectively known as legumes. Most common beans have 215 calories per cooked cup (lima beans go up to 260). They have the most protein with the least fat of any food, and they're high in potassium but low in sodium.

The most common complaint about beans is that they cause gas. Here's how to contain that problem, according to the U.S. Department of Agriculture (USDA): Before cooking, rinse the beans and remove foreign particles, put in a kettle and cover with boiling water, soak for four hours or longer, remove any beans that float to the top, then cook the beans in fresh water.

Buckwheat

It's great for pancakes, breads, cereal, soups or alone as a grain dish commonly called kasha. It has 155 calories per cooked cup. Diets including buckwheat lead to excellent blood sugar regulation, resistance to diabetes and lowered cholesterol levels. You cook buckwheat the same way you would rice or barley. Bring two to three cups of water to a boil, add the grain, cover the pan, turn down the heat and simmer for 20 minutes or until the water is absorbed.

Oats

A cup of oatmeal or oat bran has only 110 calories. And oats help you lose weight. Subjects in Dr. James Anderson's landmark 12-year study at the University of Kentucky lost three pounds in two months simply by adding 100 grams (3.5 ounces) of oat bran to their daily food intake.

Just don't expect oats alone to perform miracles - you have to eat a balanced diet for total health.

Here's to your health!




Sara Dillinger is an Elder in the United Methodist Church, currently on leave of absence. She has sixteen years experience serving churches with predominantly Baby Boomer or older members. For more information of interest to Boomers, check out her website at:

http://www.for-boomers.com

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The Wonderful World of Silicone Kitchenware

Friday, November 12, 2010

These days it seems inevitable that wherever a person goes, especially a foodie, he is sure to run into an extravagant display of kitchenware and bakeware made of that marvel of the 21st century, silicone.

Only a few years ago, oven mitts made of silicone were making a subtle entrance into the kitchenware market. I recall the first time I saw such oven mitts and thought to myself that they were really weird! I was almost afraid to stick my hand into one of those mitts. How in the world does a person use them without seriously burning his hands and arms?

That was only two years ago. Now, the kitchenware and bakeware displays of silicone can be found in stores everywhere, from high-end cooking and kitchen stores down to big box stores.

Oven mitts are far from being the lone entry into the world of space-age kitchenware. There are now so many items made of silicone on the market that it is almost like being a small child left to gaze at all the scrumptious sweets in a candy store.

Besides being available in a panoply of wild colors, silicone is a fun-filled concept with which to play. It is so flexible it literally can be folded in half. It dissipates heat quickly and clean-up is a snap. Silicone kitchenware and bakeware can be cleaned merely with water or you can just toss them into the dishwater. Don't you wish you could clean up your traditional cookie sheets and cupcake pans that way, scraping off layers of your knuckles as you attempt to pry off chunks of burnt-on batter? I think not. Another advantage of silicone goods over traditional ones is the increased longevity of silicone. And of course, perhaps the most significant advantage of silicone kitchenware and bakeware is the incredibly extreme range of temperatures it can withstand, from roughly 40ºF (-40ºC) to 600ºF (316ºC).

Let us take a look at this treasure trove of kitchen fun. Where shall we start? Silicone oven mitts are phenomenal in the rough treatment they can endure. In addition to the ferociously high temperatures to which they can be exposed, you can dip your mitt-covered hands into a pot of boiling water with no injury to you or the mitts. There is less possibility of suffering scald burns as both water and oil are repelled by silicone. Also, the thinness of a silicone mitt allows for a more pronounced sense of touch.

Two more items of silicone kitchenware which come in very handy with stovetop or oven cooking are the flexible pot lid and silicone cord ties to secure that lovely roast you are planning to serve for dinner. No more madly searching for the spool of kitchen twine and the scissors with which to cut it. To help you prepare a succulent green salad to go along with that roast, there is the silicone salad knife which resembles a cake server with serrated teeth. For refreshing, icy-cold beverages there are silicone ice cube trays making traditionally-shaped cubes or silicone ice trays giving you fruit-shaped or other whimsically-shaped ice cubes. Perhaps you feel like putting hearts or shamrocks in your ice tea.

How can it be such a delicious dinner without dessert? Cupcakes can be made in individual cupcake cups (which need to be prepped with a nonstick spray such as Pam® before first use) or traditionally configured muffin tins of silicone. There are also silicone cake pans, as well as loaf pans perfect for Grandma's famous banana bread or your favorite meat loaf.

Don't forget silicon kitchen tools. There are standard spatulas, as well as dual-ended spatulas; basting brushes; funnels; collapsible colanders, with and without handles; hot pads; pan holders that slip over the pot's handle; tart cups; baking sheets; reusable cookie sheet liners; colanders that fold totally flat, for easy storage; warmers/steamers with which to warm tortillas or to steam vegetables; bundt cake pans; lasagna pans; madelaine pans; bowls; cookie cutters in varied animal, flower, and other shapes; tongs; trivets; pinch bowls; rolling pins; tuna press/canned food strainers; garlic peelers; coasters; suction lids to cover leftovers; pot clips; pastry brushes; microwave egg poachers; bowl scrapers; egg rings in various fun shapes; whisks; pot holders; spaghetti tongs; and splatter screens.

Now that you have been introduced to the wacky world of silicone kitchenware and bakeware, it is time for you to explore and experiment with all these remarkable gadgets. Who knows what you will create?




See more at Niftykitchen.com Silicone Bakeware. Terry Kaufman is also Chief Editorial Writer for Niftygarden.com and Niftyhomebar.com.

©2008 Terry Kaufman.

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Catchy Business Name Ideas - Get 100's of Killer Ideas Fast!

Thursday, November 11, 2010

The two main things you need to think about when choosing catchy business name ideas are that it should convey the main goal of the business and it should also be really easy to remember for your potential clients.

What you are aiming for is that the customer has a set of good emotions every time they hear your business name and this is at the heart of branding. But often this will come from your connection with them over time and not just from hearing the name first off.

One of the best ways to test you're name choice is to pick three options and then run a few Google ads to see which one get the best click through rate.

CHOOSING THE PERFECT NAME

1. The first step is to define the clear goals of your business and decide what type of company you are going to be.

2. Now you want to hit the dictionary, search engines, twitter and anywhere else that has a lot of you're market and make a big list of potential names.

3. You should now cut the list down and make it a mission to speak to as many people as you can and keep a note on which names get the best response. This would be the point at which you might run a Google ad.

4. You need to think about the reaction of people. If you're are trying to go for a fun business then a little laughter at your name is a good thing, but if you're opening a funeral directors then this might not be so good.

5. Finally you should make your decision and then don't think about it for a week or two. If the name is still great when you come back to it this is a sign that you have made a good choice.

Final thoughts.

Finding the perfect name for your business can set you on the path to success and it will be with you a long time so it needs to be right. Don't just jump in with something that you think is cool because you are different to 99% of your customer base. You need to get a massive cross section of opinions before you jump in, this will save you having to change it in the future.




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Four Crock Pot Recipes For Fall

Wednesday, November 10, 2010

Fall is upon us, and there's no doubt it's nice to come home to a warm home-cooked meal! If you let your crock pot do the work for you, you can get dinner ready in the morning and it will be there waiting for you at dinner time. You'd be surprised how many meals can be prepared in a crock pot. Here are just a few:

Crock Pot Lasagna

1 box rigatoni, cooked
1 1/2 lbs. ground beef, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkg. grated Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

Crock Pot Pork Chops

6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8
hours or on high for 3 1/2 hours.

Crock Pot Meat Loaf

2 lbs. ground beef
1/2 lb. ground sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and place in crock pot. Pour the sour cream-soup mixture over top. Cook in crock pot 10 to 12 hours on low.

Crock Pot Stew

3 pounds lean stewing beef, cut into 1 1/2-inch cubes
1 envelope dry onion soup mix
1/2 cup beef broth
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained (opt.)

Combine all ingredients in crock pot and cook on low for 8 to 12 hours.




Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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Kids Will Love an Ambrosia Fruit Salad With Cool Whip

Tuesday, November 9, 2010

Ambrosia salad is a traditional dish. Many people remember it being served on holidays or at family gatherings. The recipe first appeared near the end of the 19th century. Any variety of fruit may be added according to what is available at the time. In today's versions, canned fruit is often used, especially in the winter.

No matter what you remember about ambrosia salad, it is a kid's paradise. Served with all the rest of the dishes in a meal, where else can a kid get to eat whipped cream and marshmallows during dinner? Made with Cool Whip, you do not need to worry so much about the dressing separating like it does with homemade whipped cream.

Serve up some fresh ambrosia salad at your next big meal and watch the kids gravitate towards the bowl. Once they taste that sweet delicious salad coated in whipped cream, they will pile it on their plates. They love picking out the cherries and saving them for last. You can make it even more fun by adding the tinted mini marshmallows so they stand out in the whipped cream. The colorful pink, green, orange, and yellow marshmallows really please the children at the table.

Serve the ambrosia salad when you barbecue, or with any holiday meal. It goes well with roast turkey or roast beef. It is making a bit of a comeback as a nostalgic dish for some people. The creamy whipped cream and fluffy marshmallows are sure to get the kids to eat a few bites of fruit hidden in the thick topping. Be prepared for a sugar rush after dinner, though... make sure the kids have a place where they can run around and use up all the energy they took in during the meal.

For those of us who are older, a bite of ambrosia salad can bring back memories of our own childhoods. The creamy topping and buried fruit treasures make for an adventure in itself with each bite. Perhaps your mother or grandmother made the recipe with sweetened condensed milk instead of Cool Whip, or perhaps she chose different fruit pieces. This is a salad that transcends the age differences as everyone enjoys it for their own reasons.

Next time you need to make something special, think about ambrosia salad. It will add a touch of sweetness to any meal.

Recipe for Ambrosia Salad

This traditional salad is sweet and delicious!

What You Need


1 8-ounce container of Cool Whip, thawed
1/2 cup sour cream
1-1/2 cups flaked coconut
1 16-ounce can fruit cocktail, drained
1 8-ounce can pineapple bits, drained
1 11-ounce can mandarin orange segments, drained
3 cups mini marshmallows
3 bananas, sliced
1 10-ounce jar maraschino cherries, drained
1 teaspoon nutmeg
1 teaspoon cinnamonHow to Make It

Combine all the ingredients in a large bowl. Mix well to combine thoroughly.

Chill for at least one hour before serving.




When you are looking for easy party appetizers, do not forget to consider fruit. Sliced fresh fruit served with marshmallow fluff fruit dip is always a hit, especially with the kids. It is a wonderful way to get more fruit in their diets or to introduce new fruits.

EasyAppetizerRecipes.net - You Make the Appetizers, We Help You Make Them Delicious

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