Italian Pumpkin Soup Is Not Only Easy But Also Healthy

When I first wrote about Acorn Squash Soup, pumpkin and acorn were about the same price. I like the flavor of roasted acorn squash so I could buy a couple of small ones and make one into soup and the other eat roasted. Well in the past year, one market has dropped the price of pumpkin down as low as fifty cents a pound and started selling one pound pieces. So naturally I decided to try pumpkin soup using my Acorn Squash Soup recipe.

Actually, Italian Pumpkin Soup is richer and bolder than Acorn Squash Soup and just as versatile. I made a vegan version with coined carrots where you have to blanch the carrots until tender and add them back after the pumpkin soup is pureed. The version pictured above is with chicken and when I cooked it on the stove top, I included carrots, dumplings and chicken. When rereading the acorn squash recipe, I see that I no longer add Pasta to soup. If you choose to do this in your coffeepot, you have to cook the pasta for twice as long as called for and avoid leftovers as the pasta has a tendency to turn mushy. So in effect, this really is an entirely different soup and deserves it's own recipe.

Italian Pumpkin Soup

Ingredients:

• 2 can vegetable broth or Chicken Broth
• ¾ to I pound pumpkin
• 3-4 cloves garlic minced
• 1 small onion diced
• Salt and fresh ground pepper to taste
• Optional – Piece of chicken with or without the bone
• Optional – Coined Carrots, precooked
• Optional -Tablespoon grated Parmesan sprinkled on top

Method:

1. Peal and cube the pumpkin and get rid of the skin and seeds.
2. Add cubed pumpkin and garlic to the pot and cook with broth for 2 hours
3. Puree in blender or remove pumpkin from broth and mash by hand.
4. Add onion and chicken or cooked carrots if desired. Cook additional 2 hours.
5. Add salt and pepper to taste.

Do You Know Why Foie Gras Is So Famous In French Cuisine

Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. It can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.

This fattened liver is produced by using a traditional technique known as Gavage, this is the force feeding of ducks and geese to fatten their livers to produce 'foie-gras-de-canard' or 'foie-gras-d'oie'.

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of this famous french food.

Traditionally, in the South-West of France where this is mainly produced, it is womens work and they are called gaveuses. There are special markets to display this produce and it is truly a respected industry, women of all ages take pride in exchanging stories on how their 'Foie-Gras' fairs in the colour, texture and taste counters.

 

This Famous Food is expensive, this fattened liver is worth at least 10 times more than the rest of the bird, called the paletot which doesn't go to waste. The breasts are vacuum packed and sold as magret while the rest is sold to make confits.

'Foie-Gras-d'Oie' is about twice the size of the 'Foie-Gras-de-Canard'. They are usually preserved by canning or by barely cooking ie mi-cuit or semi cuit, then vacuum packed. This means they will last for up to one month.

It is an extremely delicate piece of meat and can be totally destroyed if overcooked. If all the fat runs out it will just melt away so take care in it's preparation!!

Tips For Cooking Shrimps

Shrimp is definitely one of the favorite fish in the USA and all over the world. It can be cooked in numerous approaches including boiled, steamed, fried as well as grilled. Some tested recipes require shrimp to be pre-cooked and others completely uncooked. If you add to most of this the fact that shrimp comes in several sizes and the few different types of shrimp the cooking connected with this delicious crustacean may seem overwhelming many. However, should you follow just a couple of easy tips your shrimp can be as delicious as they possibly be.

The most common error that a lot of people carry out is overcooking shrimp. When you overcook the item it becomes rubbery and it will lose the vast majority of its moisture. If you are boiling shrimp you can say to that it is ready gets hotter turns pink along with starts floating. Usually small shrimp need about three to four minutes whilst medium shrimp requires 2-3 extra minutes and jumbo shrimp 3-4 extra minutes. It is important to remove the shrimp from the cooking fluid when they are ready and not let them cool from it, because the cooking will continue and your shrimp will be overcooked.

If you utilize frozen shrimp, the defrosting method is equally important. The correct way is to defrost them in the fridge or in cold mineral water. Defrosting them at room temperature, in the microwave or perhaps warm water is not recommended.

A common question that a lot of men and women ask is whether marketing and advertising to cook them with the layer or without it. Basically there is no right or wrong means by my opinion. I have read people saying that if you cook them with the shell they tastes better and in plenty of cases I agree. Even so, if you remove the shell you make a very nice broth by cooking food the shells with spices or herbs and vegetables which you can use in the same recipe or for other dishes.

Finnaly, if you are using large shrimp you should devein them first. You will find specialized kitchen items that are used for this you can also just use a sharp modest knife. By deveining these you remove the dark "vein" that you can see in the back of the shrimp. Even if you can eat it may taste a bit "dirty". Many big shrimp require deveining nevertheless medium and especially little jumping salad in most cases do not. It really is mostly a matter of looks and judgement.

This Abalone Soup Recipe Is Quite Traditional And Famous

Abalone or what we called Bao Yu in Chinese, is considered a delicacy in Asian cuisine. Similar to shark fin , abalone is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy. The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a wide variety of dishes.

The abalone we purchased came in a can, already precooked. The one we got is considered a medium-grade Australian abalone. The highest grade may cost double or more and come from Mexico.

Abalone has quite a chewy texture and some people may not like it for this reason. You can use abalone not only in soup but also to stir fry with vegetable and other stuff. My mom likes to use abalone to make a soup and I can't think of anything better than an abalone soup in a subzero temperature.

ABALONE SOUP

• 6 C of chicken stock
• 1 can of abalone
• 1/2 C of scallops – optional
• 2 stalks of spring onions

COOKING METHOD:

1. Bring the chicken stock to a boil. Add in the sliced abalone and scallops and cook for about 1 minute. The abalone is already precooked and the scallops do not take long to cook

2. Garnish with spring onion.

These Chinese Cooking Tips For Famous Chinese Food

Chinese cooking night is a wonderful tradition that my family has created over the years and one that we have all come to love! On this special night once a month, my aunts, grandmas, parents and even my two brothers and their families clear their hectic schedules and gather around the family kitchen to whip up a savory and delicious meal straight from the Orient. Why Chinese food, you ask? Of all the different cuisines we have tried throughout the years, Chinese recipes are easy to follow, the food is delicious and Chinese cooking sauces have become our favorite.

Their adaptability and variety of flavorful spices is loved by the whole family.
One thing we learned very early on is that Chinese food and Chinese cooking are greatly complimented by the key ingredients of the sauces. You can see this very easily in the American Chinese cooking trends. It is mainly a mixture of vegetables enhanced with Chinese sauces. These cooking sauces are used as garnishes and in preparing many types of delicious authentic recipes. Most of our favorite Chinese dishes, like noodles and fried rice are made with a variety of spices and sauces making them very popular and savory meals.

In America, Chinese food has been used in ways that are non-traditional and has taken on some of its own new traditions. Their sauces have become famous as dipping sauces and cooking sauces that are mainly used for different types of meat dishes like pork or chicken. Sweet and sour sauce was originally used as a simple sauce for fish dishes in different parts of the world but was used to create American-Chinese dishes such as sweet and sour chicken when it was introduced in America. Along with sweet and sour sauce, some other types of sauces used in America to enhance flavor in popular Chinese foods such as noodles, fried rice and other Chinese dishes are chili oil, oyster sauce and garlic sauce.

Chinese cooking with its tasty dipping sauces is also a fun way to liven up a meal and something that my children love! Try serving the dipping sauces in a small bowl along with the meal to accompany Chinese appetizers like pot stickers, spring rolls and egg rolls. Let the kids have their own bowl to dip and watch their faces light up.

One of the main reasons my family loves Chinese cuisine is that there are so many different types of flavors that can be easily incorporated into everyday meals. Some of the most famous are chili oil, sweet and sour sauce, hot mustard and garlic sauce. Chili oil is made from chili peppers and is normally used in stir-fry and to enhance the flavor of other dishes such as noodles. Another favorite and one that has been used for many centuries in China is sweet and sour sauce. Its main ingredients of sugar and wedding vinegar make it a very popular choice and one that adds savory flavor to Chinese dishes when combined with tomato sauce. Garlic sauce and hot mustard sauce are great sauces that work well with a variety of Chinese appetizers. Any of these sauces are easy to make and will give your meal that special oriental flavor your family will love!

Because Chinese cooking sauces are an easy way add great flavor to Chinese meals and are so adaptable, they have become very popular in China and around the world making Chinese food a truly international cuisine. It is easy to experiment with all the many sauces and spices Chinese food has to offer and even come up with your own favorite combinations! From sweet and sour sauce to garlic and hot mustard, Chinese cuisine and its many sauces have proven to be an all time favorite that my family loves. Try it out on your family and I am sure that they too will look forward to your special night of Chinese cooking.

Do Not Miss This Grilled Sanma Recipe Any More

Sanma or Pacific Saury is fish that becomes available in fall, and literary means "autumn sword fish" in reference to sanma season and its body shape resembling a sword.

As you know, the Japanese eat fish raw for sushi and sashimi, therefore, fish in Japan is generally very fresh. In order to enjoy the fundamental quality of the fresh fish itself, the most common preparation of fish is to sprinkle salt and grill. We call it Shioyaki – shio means salt and yaki means grilled. Now you start to recognize the menus from Japanese restaurants such as Saba Shioyaki, Salmon Shioyaki, and so on.
One unique feature about preparation for sanma is that it is usually grilled whole with the head and guts intact. This highly nutritious gut part is very bitter, but some Japanese actually eat the guts.

Grilled Sanma Recipe

Ingredients:

• 2 Pacific saury
• Sea salt
• 1 - 11/2 inch daikon
• 2 lemon wedges
• Soy sauce

Instructions:

1. Rinse the fish in cold running water and pat dry. Sprinkle sea salt on both side of fish. Set aside for 10 minutes. This will dehydrate the fish.
2. To avoid the fish skin bursting during grilling, insert a sharp knife next to the gill and score lengthwise.
3. The fish has a line running across its body where you need to score so just follow that line.
4. Repeat on the other side.
5. Start the grill.
6. Place the sanma on the grill. Face down the side that is going to be showing when you serve. Grill about 8-10 minutes each side.
7. Grill over strong heat but no flame. When charcoal gets too hot and the fish is about to catch fire, sprinkle some water on the flame so the fish doesn't get burnt. This is common since Sanma is fatty.
8. Around 8-10 minutes, the eye turns white, and that's the sign it's cooked. Flip the fish carefully just once.
9. Grill the other side for 8-10 minutes and serve on a plate.

You Can Try This Korean Kabocha Porridge Recipe

Korean Kabocha Porridge


Ingredients:

• 1/3 cup sweet rice flour
• 3 tablespoons warm water
• porridge:
• 1.5 lbs. kabocha squash, peeled, seeded and cut into 1 inch chunks
• 1 1/2 cups hot water
• 1 1/2 tablespoons sweet rice flour
• 2 tablespoons water
• 1/4 cup granulated sugar
• 1 1/2 tablespoons light brown sugar
• 1/2 teaspoon salt

1. For the rice cake balls: Place flour into a mixing bowl and stir in water. Stir until no lumps remain. Form 2 teaspoon sized balls with the dough and transfer onto a plate until all dough has been used. Cover with plastic wrap and set aside until ready to use.

2. For porridge: Place squash in a steamer or steam basket (in a large pot) and steam for 45 minutes to an hour.

3. Once squash is fork tender, transfer to a blender, add hot water and puree until smooth. Transfer mixture into a medium pot and stir over medium-low heat.

4. In a small bowl using a fork, whisk together the 1 1/2 tablespoons sweet rice flour and 2 tablespoons warm water and stir into the kabocha puree. Stir in sugars, salt and add rice cake balls. Simmer until porridge thickens and rice cake balls have cooked through, 3 to 4 minutes. Serve hot.

There Is A Good Chinese Noodles Recipe

It's no secret that I love cooking Chinese noodles, but sometimes it can be hard to find a good side dish to prepare with the meal. Luckily, I found this delicious looking recipe for Asian noodles from the Pioneer woman. What I really like about this recipe is how easy it was to prepare. The sauce and green onions are simply tossed with the cooked noodles and the dish is ready to serve. The sauce ingredients include soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and canola oil. You could turn this into a main dish by adding some cooked sliced chicken or cooked shrimp to the mixture. If you are looking for a delicious side-dish to go with your favorite Chinese meal, give this one a try.

Ingredients:

• 12 ounces thin spaghetti
• ¼ cup soy sauce
• 2 tablespoons sugar
• 4 garlic cloves
• 2 tablespoons rice vinegar
• 3 tablespoon pure sesame oil
• ½ teaspoon hot chili oil
• 4 tablespoons canola oil
• 4 whole green onions

Cooking Instructions:

Step 1: Bring a large pot of water to a boil. Add thin spaghetti and cook according to package directions. Drain and set aside.

Step 2: In a bowl whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and canola oil.

Step 3: Pour sauce over the warm noodles and toss to coat. Sprinkle with green onions and toss.

How To Cook Fish In The Easiest Steps

For good health, it is recommended by the USDA to eat 2-3 servings of fish and seafood a week, but the preparation of fish can be intimidating to many of us. Maybe you have previously tried fish that wasn't cooked in a tasty way, or was just broiled plain, without the compliment of good flavor! Fish can be very tasty, it just needs the right flavoring and cooking technique! Today, I'm sharing a simple how-to recipe for those of you who would like to cook more fish for your family, but aren't sure just how to do it.

Ingredients:

• 2 tsp olive oil
• 1½ lbs tilapia, cod, or other fish
• 4 cloves garlic, minced
• ½ sweet onion, chopped or sliced
• Fresh herbs (basil, thyme, or cilantro)
• Dark greens (baby spinach, collard, mustard)
• Sea salt, cracked black pepper to taste
• 1 14.5 oz. can low-sodium diced or stewed tomatoes
• 1 lemon

Instructions:

Step 1: Heat the oil in a large skillet or wok over medium-high heat. Add the fish, garlic, and onion to the hot oil, sear for about 5 minutes.

Step 2: Add tomatoes. After adding in the tomatoes, place lid over the pan, and allow fish mixture and tomatoes to simmer over low-medium heat for about 5 more minutes.

Step 3: Turn heat to low, add the greens, herbs, and squeeze all the juice from lemon over the fish.

Step 4: Cook one more minute, then remove finished dish from heat and serve over rice or pasta.

Fish can actually be one of the quickest, easiest dishes you fix for your family! Serving it with brown rice or pasta, over a bed of crisp greens, or with steamed lemony veggies will win over even the pickiest eaters in your house! Here’s to more omega-3's on your family’s dinner table!

There Are The Top 4 Ways To Cook The Wonderful Steak

Steak is one of the simplest, most delicious and most impressive meals to serve. Start with a great piece of steak, such as Lone Mountain Wagyu, and treat it right – it won't let you down! With any method of cooking, you may defrost your steak in the refrigerator, but be sure to bring to room temperature on the counter for the last half hour. For cooking with a meat thermometer: 145°= medium, 170°= well done. Without a thermometer, pierce with a meat fork to judge by pinkness of juices. With that out of the way, let's review your options:

Searing: When beginning to cook, make sure the whole side begins to cook at the same time. Searing steak seals it, trapping juices inside. Listen for the sizzle and the steak after cooking! Do not cut into cooked steak for at least 7 – 10 minutes. Juice and tenderness are increased during this resting stage. If you’d prefer to bake, you can also start by searing the meat in a cast-iron skillet on your regular burner. Then simply place the pan in the oven at 350° until done. There are many recipes available for baking steaks; if yours calls for dipping in batter, this should be done before the searing. Let rest before cutting.

Frying: A cast iron skillet is unbeatable for frying steak. Many love a good marinade for the flavor added by garlic and herbs; others feel that a marinade should be used only on tougher cuts of steak. If you decide upon marinade, only lightly oil the pan. A marinade does not have to take long. Pop your thoroughly defrosted steak into a Ziploc bag with olive oil, vinegar, fresh salt and pepper and herbs of your choice for about an hour. Your pan should be on highest heat and truly hot when the steak is dropped in. As soon as it is seared on one side, turn it over. When seared on second side, immediately reduce heat to finish cooking to desired doneness. If you should decide against marinade, use a bit more oil in the pan. Rub fresh salt and pepper into your steak. Add herbs such as garlic if desired, but rub thoroughly into the meat. With your pan at highest heat, drop the steak in so the entire surface is seared. Turn to sear other side and reduce heat to complete cooking. Add sauce items, such as onions or mushrooms. Complete your sauce. Allow dish to rest.

Broiling: Prepare for marinade or non-marinade. You may use a cast iron skillet for this or any service dish certified to withstand broiling. 4” from heat is about right. When seared, turn and reduce heat until cooked. Let rest.

Grilling: Prepare by marinading for a little while or just throw it on the grill. Either way, grill the steak on both sides and immediately remove it to rest. But be aware, this method has been known to get your testosterone flowing!

Cooking Tips for A Perfect Standing Rib Roast

Whether it’s slow-roasted in an oven or cooked over hot coals, prime rib is never complete without horseradish and a little au jus. Horseradish makes a perfect finish for your roast, whether you lean toward a prepared, creamy style (often not too hot on the palate), or you prefer a freshly grated, sinus-blowing experience. Use the drippings from your roasting pan — make sure you scrape up all the little bits of rosemary and garlic that have accumulated — and a little water to make a flavorful jus. You can also throw in a couple of the bones for added flavor and richness to finish the sauce while your roast rests. If you would rather eliminate this step, we recommend trying out Johnny’s French Dip Au Jus. Happy roasting!
Ingredients
A combination of fresh flavors, such as fresh chopped garlic and rosemary leaves
Kosher or sea salt and cracked black pepper to taste
Preparation
Cooking Tips:

Leave the roast cradled on the bone and in the net. Our rib roasts are ready to cook: no trimming necessary and no need for a roasting rack!
Massage seasonings (we suggest simple, fresh flavors such as fresh garlic, rosemary leaves, sea salt and cracked black pepper) all over the roast to form a thin "crust".
After seasoning your roast, allow it to come to room temperature, about 2 hours, before placing it in the oven; this helps the roast cook evenly.
Estimate about 15-17 minutes per pound — the end cuts will be cooked to medium and the center rare. Always use a meat thermometer to ensure the roast has met your goal temperature! Digital read thermometers are the best and most accurate.
Internal Temperature Guide:
a. Rare begins at 120°F
b. 125°F to 130°F for medium-rare
c. 140°F for medium
If cooking your roast on an outside grill, either charcoal or gas, use an indirect heating method (the roast should not be placed directly over coals or flame, but off to the side).
Cooking Method:
Set oven temperature to 450ºF. Roast meat for 15 minutes (to sear the outside). Reduce oven temperature to 325ºF; continue roasting for the appropriate time based upon the weight of the roast. Baste with drippings every ½ hour. Check internal temperature with a meat thermometer approximately 30-45 minutes before estimated end of cooking time.
Always allow roast to stand 20-30 minutes, tented with aluminum foil, before carving. Internal temperature will raise another 5-10°F while the roast rests.
Perfect and traditional accompaniments – Inter Mountain Horseradish and Johnny’s French Dip Au Jus.

How To Cook The Red Quinoa with Pineapple and Shrimp

Ever since before Thanksgiving, I've been kind of in a cooking slump. My excuses were closing on a condo, packing, moving, visiting my family in Seattle, coming back, unpacking, getting settled, etc. Really, I could go on with these excuses for ever. But I need to remember how satisfying it is to make a simple meal in my kitchen and not to be eating out every single night.
Over the weekend I was inspired by a recipe Anna developed for Fitness Magazine and decided to make Red Quinoa with Pineapple and Shrimp. The flavors in this recipe are bright, sweet and spicy. They definitely will wake up your taste buds during the cold days of winter, but the dish can be made year round.
Red Quinoa with Pineapple and Shrimp
Ingredients
for the shrimp
15 large frozen shrimp with tail on, defrosted {The ones I had were already cooked. If you use uncooked shrimp, just increase the cooking time by a little.}
zest and juice of one lime
2 garlic cloves, microplane'd
pinch of red pepper flakes
2 teaspoons honey
1 tablespoon chopped cilantro
salt
for the quinoa
water
salt
2/3 cup red quinoa
1/2 cup chopped fresh pineapple
2 tablespoon chopped cilantro
drizzle of olive oil

Directions
1. Combine all ingredients for the shrimp and marinade for 20 minutes.
2. Cook shrimp in a bit of olive oil until it's warmed through: do not overcook.
2. Meanwhile, bring salted water to a boil, add quinoa and cook for about 15 minutes. I also added pineapple core to the water to give a slightly sweet flavor to the quinoa. Drain the quinoa and get rid off the pineapple core. Add chopped pineapple and cilantro. Check for seasoning and drizzle with olive oil.
3. Serve shrimp on top of the quinoa. Enjoy!

Tips For Cooking Banana Pudding

Pudding may be the most delicious dessert in the world now, more and more people like to eat it now. And there are also a lot of kinds of flavors, different flavors have their own styles, but the top popular ones are the fruit flavors, they are fresh and healthy, I love banana pudding very much, and I often make it at home by myself.

Ingredient

2 2/3 cup whole milk, divided

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

seeds from 1/2 vanilla bean

1 large egg

2 large bananas, sliced

vanilla wafers (or Pepperidge Farm Chessman cookies)

To make the vanilla pudding:

Bring 2 cups of the milk to a boil in a medium saucepan. While its heating, combine the sugar, cornstarch, salt and vanilla bean in a medium heat proof bowl. (Smitten Kitchen suggested throwing the remnants of the vanilla bean pod in with the simmering milk, to infuse more vanilla flavor and that is what I did.) Gradually whisk in the remaining 2/3 cup milk, and slowly so that lumps do not form. Then whisk in the egg. Once the milk is boiling, very gradually add it to the cornstarch mixture, whisking the entire time.

Return the whole mixture back to the saucepan and stir constantly with a silicon spatual or wooden spoon. Once it comes to a simmer, cook for one minute longer, which will cook the cornstarch and egg completely.

Pour into a bowl or dish, cover completely with plastic wrap, then chill in the refrigerator for no less than 2 hours.

To assemble the banana pudding:

Once chilled, you can begin to assemble the banana pudding. If you are going to layer the pudding in one dish, you'll need transfer half the pudding to a new container. The layers will begin and end with pudding. Add a layer of pudding, a layer of sliced bananas, a layer of wafers, followed by another layer of vanilla pudding. Add a layer of whipped cream, if desired. Decorate the top with more banana slices and wafers if desired.

Find Out What You Could Do To Make Colorful Jello Recipes With Cool Whip

Jello is one thing everybody loves to eat. Kids, adults, senior citizens, individuals of all ages have their favorite preparations of jello which is the best dessert you can eat. It is easy to make, tastes really good, can be added to a number of other sweets or even enjoyed just the way it is! Jello is paradise for those of you who have a sweet tooth, and need to feed it everyday. There are millions of recipes available, where you can mix it with various ingredients and come up with great ideas and combinations. One of the easiest and tastiest combinations for dessert recipes you could find are jello recipes with Cool Whip! This ready-made whipped cream topping tastes the best with any sort of flavored jello and can be eaten in absolutely unlimited amounts! Thus, if your mouth is already watering, take a look at some of these delicious Cool Whip jello recipes mentioned in the coming up paragraphs.

Recipes with Jello and Cool Whip

Jello recipes with Cool Whip are the easiest to make, as the jello is a very simple recipe and the Cool Whip can be plainly topped on to it and chilled. With this one of the most easy desserts to prepare you already have your basic recipe ready in about two steps. Now all you have to do is, add these as ingredients to other desserts or top them up with fruits and candies, whatever interests you! These jello recipes can be served on various occasions like birthdays, anniversaries and other functions and are very convenient when there are many guests to be served. Adding your own tastes and creative ideas to these recipes makes them unique and wonderful. So make sure you come up with a taste of your own in this yummy and enjoyable dessert.

Jello Recipes with Cool Whip and Fruit
Ingredients

• 1 pkg. flavored gelatin
• ¾ cup boiling water
• 1 cup cold water
• 1 cup thawed Cool Whip
• 1 cup miniature marshmallows
• 1 tablespoon lemon juice
• 1 diced un-peeled apple
• ¾ cup seedless red grapes
• 1 sliced banana
• 2/3 cup dried nuts

Directions
To start with some great fresh fruit salad recipes, in a bowl, dissolve the flavored gelatin in boiling water. Then add the cold water along with the lemon juice. Refrigerate it till it thickens and in the mean time, mix all the fruits and nuts together. While serving, serve the fruits first, then add the frozen jello, then top it with the Cool Whip and marshmallows. You can use colored marshmallows just to give a decorative look to the dessert.

Jello Recipes with Cool Whip and Cream Cheese
Ingredients

• 1 pkg. flavored gelatin
• 1½ cups hot water
• 3 oz Cream cheese
• 1 cup Cool Whip
• 3 oz maraschino cherries
• 1 cup broken nutmeats
• 1 can various fruits

Directions
To start with another jello recipe with Cool Whip, you can add the hot water and the gelatin in a bowl to make the jello. Stir it till it is dissolved and let it set slightly. Then add the cheese and blend it well, add the Cool Whip and mix it too. Add the remaining fruits and nutmegs to stir well, and then pour it in the ring mold immediately. Refrigerate it for about 3 hours and then you can add some more fruits in the center while serving, and your easiest of cream cheese recipes is ready to be eaten.

Strawberry Jello Recipes with Cool Whip (Strawberry Angel Trifle)
Ingredients

• 1 pkg. Strawberry gelatin
• 1½ cups hot water
• 2 pkg. Cream cheese
• 1 container Cool Whip
• 1 round prepared angel food cake
• 1½ cups confectioners' sugar
• 3 pints strawberries

Directions
Since it is a trifle, start by slicing the strawberries finely and adding sugar to them, refrigerate overnight. To prepare the strawberry jello cake, get the jello ready and let it stand for some time. Then, add some sugar and cream cheese to a bowl and whisk it well, then add the Cool Whip so that the mixture is made light and fluffy. Slice the cake into 2 inch pieces and fill the trifle dish with layers of cake, strawberries, jello and then cream cheese. You can add each layer of ingredients carefully and then refrigerate.

With these lip smacking delicious jello recipes with Cool Whip, I am sure you can't wait to get started. So, go ahead and make the best dessert your family has ever enjoyed together!

Searching For Instructions On How To Cook Rice Noodles

Before we learn how rice noodles are cooked, let's answer an important question, 'What are rice noodles?' Simple, noodles made from rice or rice flour. Water and rice are the 2 main ingredients, besides cornstarch and tapioca, while preparing these noodles. What the latter ingredients do is make the noodles jellylike and chewy once cooked. Included in various Asian cuisines, they are commonly found in fresh, dry, and frozen forms. Rice noodles come in different shapes and sizes such as thick spaghetti style ,Thai flat rice sticks, laksa noodles (used in soups), rice vermicelli (used in spring rolls, stir-fries, soups), thin rice sticks (used in soups, cold salads, spring rolls), river rice noodles (used in stir-fries, soups, and served with seafood), and many more. While cooking these varieties, it's important that you know how long it takes to cook and what are the specific steps.

If you are new to Asian cuisine and have never experimented with rice noodles, the process can be frustrating because of lack of proper information. When you take a look at the rice noodles package your purchased from the store, they don't include any directions on how to perfectly cook rice noodles. Again, as I said, frustration. But we are here to give you simple solutions on cooking rice noodles correctly. So read the following article properly and get the answers you are searching for.

Ways to Cook Rice Noodles

As we discussed earlier, there are different types of rice noodles, it may seem that you might have to use different directions to cook them. Well, not really. Even though the shapes and sizes may be different, in the end, they are still rice noodles. So the instructions don't necessarily have to change. The only alterations to cooking them would be after they are ready, would you like to add them in stir-fry or soup. So depending on your recipe, the uses of cooked rice noodles will change, but not the way the rice noodles are cooked in the first place.

Rice Noodles for Stir-Fries
Unlike wheat noodles, rice noodles are delicate and can break if not cooked properly. While cooking rice noodles, it's essential to know how long it should be soaked in water. Otherwise, you will be left with nothing just mushy noodles for your soups and stir-fires.

• The best way to cook these rice noodles for stir-fries is to take a big bowl.
• Add warm water in first and then add the noodles.
• Let them soak for no longer than 30 minutes. It's essential that you don't let them soak for longer time.
• The extra time these noodles stay submerged in the water, the more mushy they become.
• If you want to know how to fry rice noodles, take the wok add these soaked noodles in a lot of oil so they can cook properly.
• Make sure none of the other ingredients like vegetables, meat, or seafood is being cooked along with the noodles.
• This way, you keep the noodles tender and not mushy to eat when added with the rest of the ingredients later on.

Rice Noodles for Soups
With soups, again you need to remember that overcooking them can be disastrous. As it is when they are getting transferred into the soup, they will be in warm water again. So it's essential that you don't make any mistakes while cooking them. Also, don't make too much rice noodle soup as they are not ideal as leftovers.

• To begin cooking rice noodles for soup, you can add them in the end of your recipe.
• Once all the ingredients of your soup are almost cooked, you can add the rice noodles then.
• You want the noodles to be al dente and not completely cooked.
• Till the time you serve and have the soup, the noodles will keep cooking and getting more and more soft.

Rice Noodles for Salads
Finally, the cold salads. Now this calls for an entirely different instruction for cooking.

• Don't soak them in warm water.
• Take a pot of boiling water and add the rice noodles in.
• Boil only for 3 minutes tops and remove them immediately.
• If you keep the noodles in boiling water for long, you will be left with mush.
• Rinse them under cold water and add to your salad in the end.
• Toss properly and enjoy.

Cooking rice noodles for stir-fries, soups, and salads is easy; and you just saw why and how. I hope that these instructions helped you and you won't be left with mushy, but perfectly tender rice noodles for your recipes.

Spice Up Your Dining Table With Sticky Rice

Sticky rice, also known as glutinous rice, sweet rice, waxy rice, etc. is grown in most Southeast Asian countries, and is part of the traditional cuisine. No important function is complete without it. In China, glutinous rice has been grown for at least 2,000 years, and was also used in the construction of the Great Wall of China. It is unlike other rice varieties grown in Asia, i.e., the grains stick to each other at a higher degree than other rice grains. Glutinous rice does not contain gluten, but a high level of amylopectin, a polymer of glucose which is responsible for its sticky appearance and texture.

Ways to Prepare Sticky or Glutinous Rice

One can make this in a steamer, a microwave as well as a rice cooker. Every method would result in the rice becoming sticky, although steaming is a traditional way of cooking the rice, a microwave will save you quite a bit of effort, and with a rice cooker - you can plug and serve as per your timing. Soak the rice at least for an hour before you begin cooking it. The grains have a tough exterior, soaking will soften it up, and make its texture sticky.

Steaming: Take a steamer, place water in it, and place the divider in place. Spoon the steam rice on the divider, and cover with the lid. The heat should be on medium, let the rice cook in the steamer for 20-25 minutes. Take the steamer off the flame, stand for five minutes and then remove the rice.

Rice Cooker: Add rice in the cooker along with water (1 cup rice with 1¼ cups of water). Plug and turn on the rice cooker for approximately 15 to 20 minutes. Once the rice cooker gets switched off, stand the rice in cooker to soften with the steam for ten minutes. Uncover, and stir, serve hot.

Microwaving: In a microwave proof dish, add rice and water (½ cup rice and ¾ cup water). Cover the bowl, and cook on HIGH for three minutes. Stir it once, and aging cook on HIGH for two more minutes. In most cases the rice gets cooked in this much time, but given the variations of heat levels in each microwave, one may need to cook the rice for a few minutes more. Cooked rice should appear translucent.

Preparing Glutinous Rice Balls

This rice ball is easy to make, and has fillings unique to each Oriental country. Eaten round the year, and during special festivals, they can be flavored with interesting fillings or rolled in toppings. To make sticky rice balls, keep your rice cooked and ready. A note here, while cooking rice specifically for making balls, add in a little bit more water than usual. Prepare the filling and set aside. Take a tablespoon of warm rice (warm rice sticks better than cold rice) in your clean hands, and shape it into a ball, using a finger, dent a hole in the rice ball, add the filling, and round up the ball again. If you do not prefer to have a filling in the rice ball, roll them in crushed peanuts or sesame seeds.

Sticky Rice Dessert Recipe

Ingredients:

• Ripe yellow mangoes, 2
• Cooked glutinous rice, 1 cup
• Coconut cream, 1 cup
• Sugar, ¼ cup
• Salt, a pinch

In a small saucepan, mix together coconut cream, sugar and salt, and bring it to a boil, until consistency begins to thicken. Reserve, four tablespoons, mix the remaining in the rice. Let the cream set in the rice, meanwhile, cut mango slices. Spoon a portion of rice on a plate, top it with mango slices and the reserved coconut cream. Serve immediately.

Now that you know how easy it is to make rice in this form, spice up your dining table with this Oriental dish!

Whole Wheat Breads And Buns Add Nutritional Value To Your Food

Whole wheat breads and buns add nutritional value to your food. The fiber content of whole wheat grains is greater than the refined ones. The best way to eat this whole wheat grains is to make foodstuffs that can be included in your daily snack. How about making whole wheat buns, that can make burgers, both relishing and nutritious!

Whole Wheat Black Pepper and Garlic Buns

Ingredients

• 1 cup white whole wheat flour
• 2 tsp instant yeast
• 3/4 tsp ground pepper
• 1/4 tsp garlic powder
• 1 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp butter
• 1/4 cup warm water
• 1 cup warm milk
• 1 egg
• 2 cups of all-purpose flour

Procedure

Mix sugar, yeast, whole wheat flour, salt, garlic powder, pepper and all-purpose flour in a mixer. Mix water, milk and butter together and knead the mixture for 8 min. After enough kneading, this ball of dough is kept in a greased bowl in a plastic wrap for about 1 hour. The dough becomes double the size after one hour.

Deflate the dough, and scoop it on a surface floured with some all-purpose flour. Cut the dough into equal pieces and flatten each piece into a disc. Spritz oil on these pieces and again, cover them with plastic sheets. In the meantime, heat the oven to 400 degrees Fahrenheit and whisk an egg in 1 tablespoon of water.

When the disc doubles in size in an hour, brush the tops with the whisked egg mixture. Place these discs in the oven for 15 min, and allow the buns to cool before you cut them. Your fluffy, pepper-ginger buns are ready.

Whole Wheat Sun-dried Tomato Buns

Ingredients

• 2 cups of whole wheat flour
• 7-8 chopped sun-dried tomatoes
• 1 tbsp of honey or sugar
• 2 cups of warm water
• 2 tbsp of dry yeast
• 2 cups of all-purpose flour
• 1 tsp of garlic powder
• 2 tbsp of cornmeal
• 1 tsp salt
• 2 tbsp sesame seeds
• 1 egg

Procedure

Take a mixing bowl and combine yeast, honey and 2 cups of water, until it turns frothy. Add whole wheat flour, sun-dried tomatoes, garlic powder, all-purpose flour, oil, salt to the frothy mixture in the mixer bowl. Knead the flour for 6-7 min, till it becomes elastic.

Make small balls of the dough and press them into discs. Cover them with plastic sheets and let them rise for 1 hour. Mix egg white with 2 tablespoons of water and brush the surface of the buns with this egg mixture. Sprinkle some sesame seeds on the buns. Pre-heat the oven at 400 degrees Fahrenheit and place these buns for baking. Bake the buns for 20-25 min, until they turn golden-brown.

Honey and Oatmeal Whole Wheat Buns

Ingredients

• 1/2 cup of oatmeal
• 1/2 cup of whole wheat flour
• 3 tbsp of honey
• 2 tbsp of sugar
• 2 tsp of salt
• 1 cup of warm water
• 2 tbsp of yeast
• 1 egg
• 2 cups of all-purpose flour (for kneading and sprinkling on the surface of baking dish)

Procedure

Combine yeast and water and mix them. Mix the oatmeal, whole wheat flour, honey, sugar and salt in the mixer. Knead this dough with the warm water and yeast mixture, till it becomes soft. Make small bun-shaped pieces and let them rise for 1 hour. Mix egg white in water and apply this whisked mixture to the buns, before keeping it in oven. Set the temperature of the oven to 350 degrees Fahrenheit for 25 min.

Whole wheat grains have both soluble and insoluble fibers. The soluble fibers help to lower your cholesterol levels and the insoluble fibers are necessary for a good digestive system. Bran and germ are a rich source of vitamins and minerals. Ordinary white wheat flours do not contain bran and germ; but whole wheat flour has them. So, next time you have a burger, go for the easy-to-make whole wheat buns.

Home-style Meatloaf Recipes That You Can Serve Your Family

The meatloaf originated in the 5th century in Europe, where it was known as minced meatloaf. Meatloaf is a dish that consists of seasoned ground meat in a loaf shape. The meatloaf is cooked by baking or smoking. The American meatloaf recipe is versatile and can be cooked with a combination of meat, herbs, vegetables and cheese and is usually topped with a desired sauce. Following is a list of home-style meatloaf recipes that you can serve your family in the comfort of your own home.

False Hare (German Meatloaf)

Ingredients for Meatloaf

• Lean ground pork, ½ pound
• Lean ground beef, ½ pound
• Large eggs, 2
• Peeled hard-boiled eggs, 2
• Bacon strips, 4
• Chopped medium onion, 1
• Chopped parsley, 2 tbsps
• Mustard, 1 tsp
• Paprika, 1 tsp
• Salt as per taste
• Bread crumbs, 3 tbsps
• Cold water, 3 tbsps
• Vegetable oil, 4 tbsps
• Beef broth, 1 cup

Ingredients for Sauce

• Sour cream, ½ cup
• Cornstarch, 1 tsp
• Hot water, ¼ cup
• Water, ¼ cup

Meatloaf Preparation

In a large bowl, mix lean ground meat, eggs, bread crumbs, cold water and season with parsley, mustard, paprika and salt, blend it thoroughly. Flatten out the meat mixture in a square shape. Place whole hard-boiled eggs in the middle, in a row and fold the sides to cover the eggs. Shape the meat, into a flat bread loaf. Meanwhile, cook 2 bacon strips in the oven until cooked. Heat oil on a flat oven dish and place the meatloaf on it. Bake the loaf in a Dutch oven, until browned from all sides. Uncover the oven and arrange the remaining 2 bacon strips on top of the meatloaf and gradually pour beef broth over it. When cooked, place it on platter and keep it warm.

Sauce Preparation

Boil ¼ cup of hot water and add cornstarch which has been dissolved in ¼ water. Cook until thick, stir continuously to ensure no lumps are formed. Remove from heat and add the sour cream. Season with salt and paprika. Serve the meatloaf with the sauce as an accompaniment.

Meatloaf is a traditional comfort food and one can enjoy varied flavors, just by using different meats, vegetables and spices. This is one wholesome home-cooked meal that you would never get bored of and would always be left wanting just one more slice.

Cooking A Turkey Breast That You Can Try At Home

Grill it, fry it or just roast it, turkey breast taste delicious, if cooked properly. Turkey being my favorite, I prefer cooking it on every alternate weekends and on special occasions. And, if you have a small family and do not want the whole turkey, try cooking only the breast part. Most people who love to spend time in the kitchen are well acquainted on how to cook turkey breast. Nevertheless, there are so many ways and tips for cooking a turkey breast that you can try at home.

Cook Turkey Breast

Needless to say, turkey breast recipes are an excellent choice for serving on holidays and parties. With some basic culinary skills and patience for preparation and cooking, you can make the best turkey recipe that you have ever tasted. And one more thing, try different methods each time you plan to cook turkey breast, some of which are:

Method #1: Cook a Turkey Breast in Oven
No wonder roasted turkey is a favorite for all. And it takes less time to cook a turkey breast roast, as compared to baking the whole turkey. Let's take a look at the steps on how to cook a turkey breast in the oven:

Ingredients

• Turkey breast (1 pound per person)
• 1 clove garlic (minced)
• 2-4 tablespoons margarine (or unsalted butter)
• Fresh chopped culinary herbs (sage, thyme)
• Salt and pepper for taste
• Baking pan and aluminum foil

Directions for Preparation

Clean and rinse turkey breast under cold running water and pat it dry. In a saucepan, melt margarine (or butter), add minced clove, salt, pepper and other freshly chopped culinary herbs. Stir well to mix the ingredients properly. With a spoon, spread the margarine mixture evenly over the entire turkey. For deep penetration of the flavorful herbs, you can loosen the skin with the help of a wooden spoon.

Preheat oven to about 350 degrees Fahrenheit. Place the turkey breast in the center of the aluminum foil. Wrap the foil and seal the edges properly to prevent evaporation of moisture. Then, place it on the baking pan. Bake the turkey breast for about 20 minutes per pound. Accordingly, bake turkey breast for the stipulated time. Remove the roasted turkey breast from the oven and serve it with mashed potato and cooked vegetables.

Method #2: Cook a Turkey Breast in Crock-pot
You can find several ways to cook a turkey breast in a slow cooker, which differ in ingredients as per the personal choice. The only challenge with this method is to have lots of patience. One method to cook turkey breast in a slow cooker that is worth a try is given below:

Ingredients

• 4 pounds turkey breast
• 1 large onion (diced)
• Olive oil
• 2 garlic cloves (minced)
• 1/2 tablespoon garlic powder
• 1 can chicken broth (2 ½ ounces)
• Unsalted butter (optional)
• Salt, pepper and chili powder to taste

Directions for Preparation

Rinse and pat dry the turkey breast. For a better taste, leave the skin intact. Rub the sides of the turkey breast with olive oil. Sprinkle salt, pepper and chili powder evenly on the turkey breast and also, spread the garlic paste over it. Spray the bottom and sides of the slow cooker with butter. Lay the onion slices at the bottom of the cooker and place the turkey breast on top of them. Pour the chicken broth from the sides of the cooker, put on the lid and cook for about 8-10 hours. With a little patience, you can serve your yummy slow cooker turkey breast dish.

Method # 3: Cook a Turkey Breast on the Grill
So, you are expecting some special guests and want to cook some new recipe for turkey breast. Grilling is the best way to cook flavorful and less fatty turkey breast recipes. The basic tips to cook a turkey breast on the grill are:

Ingredients

• 4 pounds turkey breast
• 1/4 cup butter (melted)
• 1/3 cup honey
• 1 teaspoon curry powder
• 1/4 teaspoon garlic powder
• 1 tablespoon mustard

Directions for Preparation

Clean the turkey breasts and pat them dry. Start the grill, for charcoal grills, bring the internal temperature to about 180 degrees Fahrenheit. Likewise, set the temperature for other grill types. Try to maintain a constant temperature throughout the grilling. Prepare and keep sauce beforehand by combining the ingredients - butter, honey, curry powder, garlic powder and mustard. Cover the grill and cook turkey breast (total cooking time 1 ½ to 2 hours). After about 1 hour of grilling, frequently brush the turkey breast with sauce till they are ready to serve. Garnish with fresh chopped thyme and parsley and serve your grilled turkey breast recipe.

Making Miso Soup From Scratch Is Very Easy As You Do

Miso soup is a very healthy option that you can have in your lunch and dinner. This is a Japanese food that is prepared from Miso paste which is made from soy. This Miso paste is added to dried seaweed and fish (dashi) and made into a refreshing hot soup. Making Miso soup from scratch is very easy as you do not require many ingredients. You can for a change try making this Japanese dish at home. Wondering how to make Miso soup at home? The following instructions will help you in making Miso soup from scratch.

How to Make Miso Soup with Tofu

There are many variations to Miso soup recipes. We shall begin with how to make Miso soup with tofu. This is a very easy to make Miso soup recipe that you can try at home.
Ingredients
    3 cups dashi soup stock
    3 - 4 tablespoons Miso paste
    1 block tofu
    ¼ cup chopped green onion

Method of Preparation
You need to take a non-stick pan add the dashi soup stock. On a medium flame, bring the soup stock to a boil. Then, cut the tofu into small cubes. Add these small cubes to the boiling soup. Allow tofu to simmer for a few minutes on low heat. Take about 1 cup of soup stock from the pan and dissolve the Miso paste in it. Once mixed, you need to add the Miso paste and soup stock to the soup. Continue stirring the soup and remove from heat. Now add the chopped green onions to the soup.

Tip: Never boil the soup after you add the Miso paste to it.

How to Miso Soup with Noodles
This is a scrumptious Japanese Miso soup recipe with noodles. You can enjoy a bowl of hot Miso soup on a cold winter night. Try on the following filling Miso soup with noodles recipe.

Ingredients
    3 ounces dried soba noodles
    2 - 4 tablespoons Miso paste
    2 - 3 ounces firm tofu chopped into ⅓ inch cubes
    Handful of watercress or spinach, well washed and stems trimmed
    2 green onions thinly sliced
    Handful of cilantro
    A pinch of red pepper flakes

Method of Preparation
Before we begin preparing our soup, we need to cook the soba noodles in salted water. Once cooked, drain out the water and place the noodles under running cold water. Now, add 4 cups water to a medium sauce pain and bring it to a boil. Reduce the flame and allow the water to simmer. Then remove from heat. In a small bowl add a little bit of hot water and add the Miso paste. Mix it well and pour this water back into the pot. You can taste the water and add more Miso paste as required. You can now add the tofu cubes and remove the soup from the heat. Allow it to stand for a few minutes. Meanwhile, split the noodles into two bowls. Pour the Miso soup and tofu over the noodles. Add the watercress, green onions, cilantro, and red pepper flakes to each bowl. Serve hot and enjoy your Miso soup.

There are many Miso soup health benefits. It is said that 3 to 4 servings of Miso soup contain antioxidants, vitamin E as well as fatty acids. It is very good to strengthen the immune system and protect one from infections. The seaweed added to the Miso soup helps in lowering blood pressure as well as cholesterol. It is also believed to contain isoflavones that helps in preventing breast cancer. You too can try making Miso soup from scratch. It is very difficult to find Miso paste, until and unless you find it in an Asian market or organic food stores. Wakame seaweed is available in Asian grocery markets and all you need is just

Italian Delicious Food

One of the first things you need to know about Italian cuisine is that you probably know nothing about it.We love Italian cuisine because it’s accessible and easy to prepare. Around the world, no cuisine is more popular when it comes to our away-from-home dining habits. Italian cuisine, however, doesn’t have to be limited to only restaurants. With the best ingredients, it’s easy to prepare at home. Steer away from Italian-American food and focus on regional influences from the country itself. Take the opportunity to learn about what makes Roman food so different from Sicilian food and enjoy the health benefits of fresh, simple meals.

 

If the term conjures up images in your mind of purple-red tomato sauces smothering piles of pasta with wedges of garlic bread on the side, then you’re not thinking Italian. That image -- and the food it represents -- is more consistent with Italian-American cuisine, the type served at chain restaurants across North America.

The truth about Italian cuisine is that it’s simply and lovingly prepared using only the best ingredients. Seldom do the Italians load down their pasta dishes with tomato sauce and meatballs (although, when they do, the process of building a ragu can take anywhere from one to four days). More often, they base their dishes on locally grown produce and meats, cooked on the spot using olive oil. The best Italian dishes are prepared simply: a quick grill, a light season and a fresh presentation.

Like French food, Italian cuisine is very regional. In the north, dishes tend to be prepared with butter. Risottos and polenta are the orders of the day here. Cuisine from the central part of the country features cheeses, cured meats and tomato sauces, while dishes from the south are hearty, rich and spicy, and feature lots of citrus and seafood, and even some influence from North Africa.If you’re traveling to Italy on holiday, be prepared for a wonderful experience, but also know that the food you eat will taste nothing like the food back home. Typically, Italian-American dishes are loaded with flavor additives such as Italian seasoning, garlic powder and salt. Real Italian dishes are much simpler on the palate. 

But don’t make the mistake of calling these dishes “bland.” When you consider the quality of the food and the care that went into its preparation, you’ll appreciate the simplicity of these dishes.

Banana Split Is The Most Beautiful Dessert In The World

Everyone has their favourite dessert I believe, there are thousands of desserts in the pwrld, but I know most love banana split very much. The banana split is a dessert that is comprised of ice cream and yummy topings. When it is in its orginal form it is served as a boat; named because it is in a long dish. Some times it is placed in a cup and its layers vary. A classic boat begins with a banana cut in half, legnthwise and laid in a dish. It is called a banana split because you split the banana into two parts.

There are many variations of toppings that a person can get on their banana split, but the classic split as just scoops of vanilla, chocolate, and strawberry ice cream. The scoops are served in rows ontop of the banana. Most people will then get things like pineapple topped on each ice cream scoop.

Fresh strawberries and other berries can be placed on top of a banana split as well. Then chocolate syrup is drizzled over and it is topped with nuts, cherries, and yummy dairy whip. Of course, you can ask for your banana split to be customized and most ice cream stands will place any kind of ice cream that you want ontop of the banana.

A couple years after the banana split invention and crazy, it was re-done, except this time it wasn't a peeled banana. The invention didn't go to well, because everyone disliked haven't to break open the chocolate, ice cream covered banana.

Believe it or not it was a drug store that promoted the ice cream dish. The famous Walgreen's adopted the dessert as it's signature way back in the day and that's how the freenzy for banana splits spread through out the country, but today it is stated that no one sells more banan splits than Dairy Queen.

An upside down banana split is exactly what it is. It is a banana split taken and reversed. It is usually sold in a cup. The cup as various toppings like pineapple, chocolate syrup, cherries, strawberries, dairy whip, and nuts placed on the bottom of the cup. Then you get a scoop of strawberry, chocolate, and vanilla ice cream. Wondering where the banana comes in? Well the banana is cut into slices and placed on top of the ice cream. The next time you go to the ice cream stand, ask for a banana split, it may just catch on like the orignal.

In Wilmington, Ohio it is said that the banana split started there. Even though there are some controvesery over the true inventor, Wilimington celebrates every June and has a festival in honor of the banana split. Appearently, as the story goes, the dish was made as a contest so that they could attract the local college students in the dead of winter. Instead of having the contest, the entrepreneur just started to play around and his creation was in fact a banana split.

Cook Delicios Italian Food At Home

When it comes to ethnic cuisines, there are none more popular than Italian food. From your local pizza joint (debatable as to whether that's truly Italian food) to the four-star places found in major cities, Italian food is one of the top choices when families are deciding where to go to eat out.

The food of Italy is commonly thought to be decadent, cheese-laden stuff with a predominance of garlic and oregano, almost always involving pasta of some sort and usually served with a good bottle of wine. While none of this is untrue about Italian cuisine, it does give one a very limited view of what is one of world's most varied culinary areas.

 There are many misconceptions that surround Italy's customs, and food. Lets take a look at some of the most common Italian food myths. The tomato, now considered a staple in Italian cuisine, was long thought to be poisonous, partly because it is related to the deadly nightshade plant. Other Europeans found it to be palatable long before the first Italian cook simmered some down to make tomato sauce.

If you are totally new to cooking Italian food, you may need to have a few special tools in your kitchen to be able to prepare all of the recipes. An espresso machine is important if you like that after dinner cup. A garlic press, cheese grater, and pasta press will make cooking easier. For serving you will want a carafe for oil and vinegar, some fun serving ware, and a corkscrew for the wine.

Pasta helps create healthy Italian food because it cuts down on the amount of fat in the meal. If the meal is largely pasta, you will have no problem staying below the 30% of calories coming from fat. Of course this assumes that you are staying away from cream and cheese based sauces like Alfredo, and sticking to tomato sauce. Even most meat sauces are ok to eat. This is also true for saturated fat, again assuming that you stay away from the cream and cheese based sauces. So ordering an order of spaghetti with tomato sauce is much healthier than other alternatives.

There is a great deal of option when it comes to fine Italian foods, and most of which are actually not pasta related. Many of the wonderful dishes that you find from the past and the newer recipes in the fine restaurants, are revolving around rice. There are quite a few different forms of rice that can be used for a great Italian meal, and using the right rice for the right recipe can be very important. Many of the great recipes including the likes of Risotto, are easy to make and you will be pleasing the family each and every time you cook. Rice is a very versatile food that you can use as the part of a main course or as a fine side.

It all starts with the ingredients you keep. For good, healthy food you want to make sure you stock the kitchen with quality pasta, olive oil, garlic, onions, lean meat, fish, and seafood. For seasoning you will want some herbs like basil, oregano, and parsley. You'll want to stay away from a lot of cheese and perhaps only get a little Parmesan cheese to top your favorite dishes. The creamy and cheesy dishes are the ones you're going to want to stay away from in order to keep a healthy diet.

Now, anybody can tell you for a fact that Italian food isn't Italian without a good wine to go with your dinner. Any respectable authentic Italian food establishment will have a nice selection of wine. This is a must for your romantic date.

How To Make Steak Sandwich With A Kick

My long time martial arts instructor and friend opened his own school so I have resumed training as of this morning. It did not occur to me that he must have learned training techniques from Marquis de Sade until I was doing push ups up and down the length of the floor. You'd do a push up and then while in the up position, move one spot to the side, then do another push up, repeat.
By the time I got home, my appetite was as voracious as a locust that had smoking pot. I stuck my head in the fridge and saw that leftover small roast from the strip loin that I had broken down into steaks. Better yet it hadn't finished thawing, perfect for making a steak sandwich! A steak sandwich with a kick.
Steak Sandwich With A Kick
Serves 4
1 Tbsp butter
1 Tbsp beef tallow or other oil
2 yellow onions, peeled and sliced thin
2 Tbsp butter
2 Tbsp all purpose flour
1 cup half and half
1 cup Three Alarm Colby Jack cheese, shredded (or other spicy cheese)
2 Tbsp beef tallow or other oil
4 hoagie rolls
2 lb strip or ribeye roast
Salt and pepper to taste
Over low heat, melt the butter and tallow. Add the sliced onions, season with a little salt and caramelize them for 1 hour.
About 20 minutes before the onions are done, make the cheese sauce. In a small sauce pan, melt butter and whisk in the flour. Keep stirring for a few minutes until you get a blond roux. It will be a dryish paste and have a nutty aroma. Whisk in the half and half, making sure the roux dissolves evenly. Let simmer for 5 minutes and then add the cheese in small batches.
The secret to good steak sandwiches is to cut your meat thin and then pound it thinner. Slice the beef into 1/4" or thinner slices. A meat slicer helps but these were done by hand (my Waring Pro meat slicer died after 2 years). It helps to have the meat partially frozen when slicing but make sure they finish thawing when you start to beat them.

Get a cast iron pan preheated over medium high heat and add the beef fat or oil.  I was using beef fat because 1) I rendered it and saved it from the scraps last week and 2) it has a high smoke point.  

Season the steaks with salt and pepper and then pound them thin with the serrated side of a meat mallet.  Place them into the hot pan.  Work in small batches to avoid overcrowding the pan.  After about 30 seconds, start tearing them apart and toss like stir fry with a pair of metal spatulas.   It should only take about 3 minutes to cook each batch of beef.

How To Cook Pasta E Fagioli

I was having one of those nights last night when I had no idea of what to make for dinner.  Usually I know the night before but the first full work week after the holidays was tiring and I just wasn't feeling inspired.
That was easy, her wish is my command.  I had no clue what Olive Garden's dish was like other than Alexis' description.  I found this recipe on BigOven, made a few changes, and came up with this.
Speaking of BigOven, I've used their desktop software for years.  It's so easy to copy and past a recipe from the blogs I read and save them in my infinitely growing "try soon" folder by using the screen import feature.  I paid $25 for the BigOven desktop software years and years ago but IT IS NOW FREE.  I highly recommend it for organizing recipes, planning shopping, and creating meal plans.  They also have free apps for smart phones and tablets.  I find the apps very handy for quick reference when cooking since my laptop doesn't fit on the counter.
Pasta e Fagioli
Ingredients
1.25 lbs Italian sausage*
1 cup carrots, peeled and julienned  (about 2 carrots)
1 cup celery, diced (about 3 stalks, leaves reserved)
1 cup sweet onion, diced
12 oz V-8 fruit juice
15 oz tomato sauce
3 cloves roasted garlic*
2 14.5 oz cans diced tomatoes, not drained
14.5 oz Bush's Best dark red kidney beans, not drained
14.5 oz Bush's Best cannellini beans, not drained
1 Tbsp white vinegar
3/4 tsp Kosher salt
1 tsp black pepper, ground
1 1/2 McCormick's Mediterranean Sea Salt 
1/2 tsp red pepper flakes
1 tsp oregano, dried
1/2 tsp thyme, dried
1 1/2 Tbsp basil, fresh chopped
1 1/2 Tbsp celery leaves, fresh chopped
1-2 cups water
1/2 lb ditalini
1/2 cup pecorino-romano cheese, fresh grated for garnish
Instructions
Preheat a large pot over medium high heat.  Brown sausage and remove to colander to drain. (See note)
Saute the carrots, onion, and celery for the mirepoix until softened, 5-8 minutes.  
Return sausage to the pot and add remaining ingredients except the water and pasta.  Add as much of the water as needed to get the mix a little soupier than you want for your final texture.  We used about one cup, but that will be dependent on how much juices you get from your canned goods.
Bring to a simmer and then simmer uncovered for an hour, stirring occasionally.  
Make the pasta according to directions.  
Drain the pasta and stir into the pot.  Simmer 10 more minutes.
Serve with grated pecorino romano cheese.
Notes
Alexis mentioned that the Fagioli she had from Olive Garden had sliced sausage in it.  I thought there needed to be some broken up sausage too.  So I sliced two of the links and browned them.  The other three I removed from their casings and browned them as bulk sausage, breaking them up into fine pieces.  You can just brown all of the sausage in fine pieces but we found using two different textures made a significant impact on the final dish.  Every spoonful had a little sausage in it but every now and then you get a nice big chuck of it.
We usually have roasted garlic on hand because we roast a batch about every other weekend.  If you only have raw garlic, just chop it and throw it in with the mirepoix. 

How To Make Fire Roasted Beef Tenderloin

Have you ever made one of those recipes where at the beginning, you question the quantities of on or more ingredients? And then during the process, you question the quantities of on or more ingredients?
Roasted Beef Tenderloin with Smoky Tomato-Chili Salsa from Wolfgang Puck's Live, Love, Eat! was one of those for me last week. The quantities of the liquids for the salsa seemed ridiculously out of proportion. Fortunately, Alexis and I adjusted on the fly and ended up salvaging the salsa by adding more chunky ingredients to balance out the soupy mess into a reasonable salsa.
The end result was a buttery tender beef roast and a flavor filled salsa that were a food marriage made in heaven.
Perhaps there was a conversion error when they were writing the book. Maybe they just had huge roma tomatoes. Either way, Puck can cook circles around me and it is still a good cook book. I've had it for 5 years or so and everything else I have made from it has been quite good.
Here is what we ended up doing.
Fire Roasted Beef Tenderloin
2 lb beef tenderloin roast (I used a center cut section)
1 Tbsp Dead End BBQ beefrub (sub 1.5 tsp salt, 1 tsp black pepper, ½ tsp garlic powder)
10 small Roma tomatoes, cored
1 small onion, sliced
2 ea chipotle, seeded and diced
½ cup basil, chopped
6 cloves garlic
¼ cup lime juice
¼ cup balsamic vinegar
2 tsp sugar
2 tsp salt
½ tsp black pepper
½ cup olive oil
Prepare grill for direct heat at 400f or medium high heat. Roast the tomatoes, onion slices and garlic, turning every few minutes until the onions are tender and the tomatoes and garlic are blackened and blistered. Remove from heat and let cool. Cut your grill heat to 250f and set up for indirect heat.
Meanwhile, whisk the lime juice, balsamic vinegar, sugar, salt, and pepper together. Slowly add in the oil while you continue to whisk.
Chop the veggies once cooled. Add the chipotle and basil, tossing to mix. Add the liquid mixture until you have the consistency you want for the salsa.
Rub your beef tenderloin with the beef rub and cook over indirect heat (250f as previously noted) until it reaches the internal temperature for the degree of doneness you want. I wanted medium rare so I was shooting for 125f to 130f. This took almost exactly one hour on my Big Green Egg but go by temps, not times.
Change your grill to a direct heat set up and bring the grill heat to 450-500f. Now grill the roast directly over the heat source for about 1 minute per side just to get a darker browning for the outer crust. Let rest for at least 15 minutes. I had a little of the liquid left from the salsa mix and brushed it on as a glaze during the rest.
Slice and serve with the salsa.
We annihilated this dish. There was NOTHING left between the four of us. The salsa is not your normal tomato salsa since it uses basil instead of cilantro and has balsamic vinegar added. But it is perfectly paired with the normally bland but tender beef fillet. It acts more as a "sauce-ah" than a salsa.