My family loves chocolate pie. The more I make it, the more my family wants it!! I thought a good way to spread chocolate cheer is to explain the bliss of chocolate pie to more people. Here goes! The basics of chocolate pie (in order of importance) are:
Filling
Pie crust
Whipped cream
Toppings
The biggest difference you can make is in the filling. The next is the crust, and last is the whipped cream. The toppings can also make an impact, but I place this in last place. :-) These items in concert make the best overall recipe. However, some of these components are more impactful than others.
The crust can vary. One good recipe we use are crushed Oreo cookies in the crust. Other times, crushed peanut butter cookies are a good choice as well. Most often, we use crushed graham crackers. If you are seeking a quick and easy method, a ready-made pie crust will do also.
The best filling I've ever made was with chocolate pudding. Chocolate pudding can vary, but find your best pudding you like, and reduce the consistency by 1/4 to make the filling rigid. A good article on filling is here.
The toppings you place on the pie can make a great impact as well. I've seen M&M's, chocolate chips, peanut butter cups, and many other candy treats. Naturally, you'll want a flavor that compliments the chocolate goodness you've made! This is my favorite chocolate pie recipe. I hope you love it as much as I do!
Wednesday, March 31, 2010
Tuesday, March 30, 2010
3 Excellent Asian Vegetarian Recipes - Easy Step By Step Cooking Instructions
One of the best ways to enjoy the delicious vegetarian cooking is by cooking some Asian dish. You can cook any of the various Asian vegetarian cooking recipes. Some individuals like to choose their own Asian vegetarian cooking that is their favorite while others like to try something new from the list of Asian vegetarian cooking. Some of the great recipes are as follows:
(I) Indian Lentils with Rice:
You need to have the following ingredients to cook this dish.
1) finely chopped one tablespoon gingerroot
2) finely chopped two garlic cloves
3) five 1/4 cups of vegetable broth
4) one teaspoon of ground turmeric
5) one cup chopped large tomato (1 tomato)
6) two teaspoons of dried mint leaves or fresh mint leaves that are chopped
7) one 1/2 cups of plain fat-free yogurt
8) eight chopped medium green onions(1/2 cup)
9) crushed red pepper (1/8 teaspoon)
10) one 1/2 cups or 12 ounces of dried lentils, rinsed and sorted
11) half teaspoon salt
12) one-fourth cup shredded coconut
13) three cups of hot cooked rice
Now just follow some cooking steps as,
First of all, spray cooking spray on 3-quart saucepan. Now, cook gingerroot, garlic, onions and red pepper in saucepan. Until onions become tender stir occasionally themixed ingredients in saucepan on medium flame for three to five minutes.
Secondly, stir turmeric, lentils and salt in five cups of broth. Reduce heat once it reaches the boiling stage. Cover the dish and let it simmer for about half an hour until the lentils are tender. If required, add remaining broth.
Thirdly, you need to stir the mixture in coconut, mint and tomato. Serve the dish with yogurt over rice.
(II) Spicy Confetti Noodles:
You need to have the following ingredients to cook this dish.
1) two medium bell peppers
2) ten ounces of uncooked spaghetti or two packages of Japanese curly noodles of five ounces each
3) 1/3 cup water
4) half teaspoon of chicken bouillon granules
5) two tablespoons soy sauce
6) one teaspoon curry powder
7) two finely chopped garlic cloves
8) three medium green onions
9) medium carrots 10) two teaspoons sesame oil
11) 1/4 cup of water or dry sherry
12) finely chopped one tablespoon gingerroot
13) one tablespoon of chili puree with garlic
14) 1/4 teaspoon of sugar
Now just follow some cooking steps as,
First of all, cut the onions into two inch pieces. Then cut these pieces into thin strips. You need to cut carrots into julienne strips and bell peppers into thin strips.
Secondly, read the instructions on the package and cook noodles accordingly. Then, toss the noodles along with some oil in a large bowl. Stir carrots, bell peppers and onions.
Thirdly, you need to mix the remaining ingredients in 12-inch skillet or wok. Stir occasionally on medium heat and to boiling. Add noodle mixture and toss it with some sauce. Stir the contents constantly and heat it properly.
(III) Indian Split Peas along with vegetables
You need to have the following ingredients to cook this dish.
1) 1/4 teaspoon of ground cumin or 1/2 teaspoon of cumin seed
2) finely chopped and seeded two jalapeno chilies
3) two cups of cooked yellow split peas
4) drained and rinsed two cups of Green Giant frozen sweet peas and one can of Progresso black beans.
5) two teaspoons vegetable oil
6) 1/4 teaspoon ground turmeric
7) three cups or one pound cauliflowerets
8) 1/4 cup vegetable broth or chicken
Now just follow some cooking steps as,
First of all, heat the oil over medium-high in a 10-inch sillet. Stir occasionally and cook chillies, turmeric and cumin in oil for two minutes.
Secondly, stir broth and cauliflowerets and cook for around 3 to 4 minutes. Cook until the cauliflowerets are tender.
Add all the remaining ingredients into the sillet and stir occasionally. Cook for about five minutes until it is hot.
Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal
(I) Indian Lentils with Rice:
You need to have the following ingredients to cook this dish.
1) finely chopped one tablespoon gingerroot
2) finely chopped two garlic cloves
3) five 1/4 cups of vegetable broth
4) one teaspoon of ground turmeric
5) one cup chopped large tomato (1 tomato)
6) two teaspoons of dried mint leaves or fresh mint leaves that are chopped
7) one 1/2 cups of plain fat-free yogurt
8) eight chopped medium green onions(1/2 cup)
9) crushed red pepper (1/8 teaspoon)
10) one 1/2 cups or 12 ounces of dried lentils, rinsed and sorted
11) half teaspoon salt
12) one-fourth cup shredded coconut
13) three cups of hot cooked rice
Now just follow some cooking steps as,
First of all, spray cooking spray on 3-quart saucepan. Now, cook gingerroot, garlic, onions and red pepper in saucepan. Until onions become tender stir occasionally themixed ingredients in saucepan on medium flame for three to five minutes.
Secondly, stir turmeric, lentils and salt in five cups of broth. Reduce heat once it reaches the boiling stage. Cover the dish and let it simmer for about half an hour until the lentils are tender. If required, add remaining broth.
Thirdly, you need to stir the mixture in coconut, mint and tomato. Serve the dish with yogurt over rice.
(II) Spicy Confetti Noodles:
You need to have the following ingredients to cook this dish.
1) two medium bell peppers
2) ten ounces of uncooked spaghetti or two packages of Japanese curly noodles of five ounces each
3) 1/3 cup water
4) half teaspoon of chicken bouillon granules
5) two tablespoons soy sauce
6) one teaspoon curry powder
7) two finely chopped garlic cloves
8) three medium green onions
9) medium carrots 10) two teaspoons sesame oil
11) 1/4 cup of water or dry sherry
12) finely chopped one tablespoon gingerroot
13) one tablespoon of chili puree with garlic
14) 1/4 teaspoon of sugar
Now just follow some cooking steps as,
First of all, cut the onions into two inch pieces. Then cut these pieces into thin strips. You need to cut carrots into julienne strips and bell peppers into thin strips.
Secondly, read the instructions on the package and cook noodles accordingly. Then, toss the noodles along with some oil in a large bowl. Stir carrots, bell peppers and onions.
Thirdly, you need to mix the remaining ingredients in 12-inch skillet or wok. Stir occasionally on medium heat and to boiling. Add noodle mixture and toss it with some sauce. Stir the contents constantly and heat it properly.
(III) Indian Split Peas along with vegetables
You need to have the following ingredients to cook this dish.
1) 1/4 teaspoon of ground cumin or 1/2 teaspoon of cumin seed
2) finely chopped and seeded two jalapeno chilies
3) two cups of cooked yellow split peas
4) drained and rinsed two cups of Green Giant frozen sweet peas and one can of Progresso black beans.
5) two teaspoons vegetable oil
6) 1/4 teaspoon ground turmeric
7) three cups or one pound cauliflowerets
8) 1/4 cup vegetable broth or chicken
Now just follow some cooking steps as,
First of all, heat the oil over medium-high in a 10-inch sillet. Stir occasionally and cook chillies, turmeric and cumin in oil for two minutes.
Secondly, stir broth and cauliflowerets and cook for around 3 to 4 minutes. Cook until the cauliflowerets are tender.
Add all the remaining ingredients into the sillet and stir occasionally. Cook for about five minutes until it is hot.
Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal
Monday, March 29, 2010
Baked Chicken Breast Recipe
Baked chicken breast can be prepared in different ways. This article contains one such recipe. Some items can be substituted out, or in, or as replacements for ones that are mentioned. For instance, you may want to add some cheese to the recipe, remove the paprika, or use sea salt instead of the regular kind. This recipe does call for the chicken to be marinated overnight, so allow for sufficient time.
Ingredients
8 boneless, skinless chicken breasts, 2 cups sour cream, 1 tsp. Worcestershire sauce, 1/2 cup lemon or lime juice, 1 tsp. garlic powder, 2 tsp. paprika, 4 tsp. salt, 1/2 tsp. ground black pepper, 1 3/4 cup bread crumbs, dry 1/2 cup melted butter
Directions
Dry the chicken as well as possible. In a separate bowl, stir together the sour cream, Worcestershire sauce, lemon or lime juice, garlic powder, paprika, salt, and ground black pepper. Place the chicken into this marinade, and be sure that all the pieces are coated well. Let the chicken marinate, refrigerated, overnight.
When ready to bake the recipe, set the oven to preheat at 350 degrees while making the final preparations. Using a baking pan, set the chicken in it so that there is only one layer. Cover the top with the dry bread crumbs, and then drizzle the melted butter over the dish. Allow the meal to bake uncovered until it is tender in texture and brown in color, which should be around 1 hour.
The of servings this recipe provides may vary depending on the size of each helping. Serve this baked chicken breast meal warm.
You can read further about baked chicken breast recipe ideas, and other related information, at BakedChickenBreast.org.
Article Source: http://EzineArticles.com/?expert=Josh_K.
Ingredients
8 boneless, skinless chicken breasts, 2 cups sour cream, 1 tsp. Worcestershire sauce, 1/2 cup lemon or lime juice, 1 tsp. garlic powder, 2 tsp. paprika, 4 tsp. salt, 1/2 tsp. ground black pepper, 1 3/4 cup bread crumbs, dry 1/2 cup melted butter
Directions
Dry the chicken as well as possible. In a separate bowl, stir together the sour cream, Worcestershire sauce, lemon or lime juice, garlic powder, paprika, salt, and ground black pepper. Place the chicken into this marinade, and be sure that all the pieces are coated well. Let the chicken marinate, refrigerated, overnight.
When ready to bake the recipe, set the oven to preheat at 350 degrees while making the final preparations. Using a baking pan, set the chicken in it so that there is only one layer. Cover the top with the dry bread crumbs, and then drizzle the melted butter over the dish. Allow the meal to bake uncovered until it is tender in texture and brown in color, which should be around 1 hour.
The of servings this recipe provides may vary depending on the size of each helping. Serve this baked chicken breast meal warm.
You can read further about baked chicken breast recipe ideas, and other related information, at BakedChickenBreast.org.
Article Source: http://EzineArticles.com/?expert=Josh_K.
Sunday, March 28, 2010
Steak Marinade Recipes
Anyone who has followed our blog for a bit knows that I am a fan of marinades and so I though that I would give you a couple of good steak marinade recipes. Now not a lot because I give out a whole lot more in our free newsletter that you can sign up for. And then we have our new ecookbook coming out soon which will have a lot more recipes in it.
Here is a good balsamic steak marinade recipe which I love to use:
Ingredients:
3/4 cup balsamic vinegar
1/2 cup olive oil
3 cloves garlic - chopped
optional: a few sprinkles of red chili flakes.
Directions:
Combine the ingredients in a medium bowl. Place the steaks (this recipe will work for up to 4 steaks) in a plastic bag or shallow dish, pour the marinade over them, and refrigerate. Turn occasionally if needed to marinate evenly. Remove the steaks from the refrigerator and drain well. Grill steaks, uncovered, to desired doneness.
Here is one we used to use in the restaurant business for beef kabobs (and even pork) but will work great on steaks:
* 1/4 cup of vegetable oil, olive oil, or peanut oil,
* 1 teaspoon of Italian seasoning,
* 2 tablespoons of red wine vinegar,
* 1 1/2 teaspoons of pepper,
Stir together all of the ingredients and marinate your steak in the refrigerator for 2-6 hours. It can be left overnight in the refrigerator. You can also use the marinade to baste your steak while cooking.
So when asked about steak marinade recipes you can always share some of these. They are great on steak, whether it be ribeye, porterhouse, delmonico, you name it. And then when talking about steak marinade recipes remember that we have a lot more in our free newsletter that you can sign up for.
For more great recipes visit Chef Michael's Barbeque Blog at:
Article Source: http://EzineArticles.com/?expert=Mike_Cobb
Friday, March 26, 2010
One of the Top Five Recipes For Pork Chops
There are so many different ways that you can get pork chops. Hopefully, we are going to give you one of the top five recipes for pork chops here today. First of all, look at how you can purchase them. You can have the bone in, or you can get them without the bone: hence, the term, boneless.
You can get your pork chops loin, or you can get them as they are called rib chops. But here is the most important thing to consider when you are buying and grilling the pork chop: thickness. For the thinner chops, meaning under three-fourths of an inch, they need to be handled just a little bit different than the thicker pork chops. And then, again, when I say, thicker, I mean anything that is over that three-fourths of an inch.
Simply put, for all recipes for pork chops, the thinner ones will tend to dry out faster. So those we need to grill (or bake, or fry on the stovetop) faster and quicker over a higher heat than the thicker ones.
With the thicker ones, we need to cook them slower and over a lower heat because we want them to cook all the way through but at the same time not to dry out.
When grilling thin chops we need a fire that is hot so that we can BBQ them quickly. We are going to treat them just like a good steak. We are going to just flip them once over a fire as hot as we can get. The whole thing with those thin chops should not take us more than about five minutes. Remember, those thin chops will dry out rather quickly so that is why we are going to be cooking them over a hot and fast fire.
Now when we are thinking of recipes for pork chops, a lot of times thicker cut pork chops come to mind. That is a good thing for they are so tasty and delicious...when they are cooked right. And that would mean just the opposite of barbequing the thinner ones.
Here is a good tip for grilling up those thicker cuts of pork chops. At the start we want the fire just as hot as when we would be doing the thinner cuts because we are going to sear the chops on both sides very quickly over that high heat.
Preheat your grill as high as it will go (if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them off on). Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting (or close the vents on your charcoal grill).
Now, that is a basic primer for cooking pork chops. And I know that this will be a little different but today we are going to give you a recipe for what I would call 'indoor cooking.' You are going to be baking your pork chops in the oven with this recipe, but trust me, it is really good.
I will be talking about French's Mustard, but in the restaurant I used to use Ranch dressing. The end result that you wind up with is still the same: you are going to get a product which is tasty, juicy, moist, and you will really be impressed with it.
With all that being said, I though I would write about one of my favorites that I would fix in honor of one of my kids who is a 'mustard' nut. Mustard, mustard, mustard, as long as it was French's and it was yellow.
Ingredients:
6 pork chops
Salt & pepper to taste
French's mustard
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with salt & pepper to taste. Brush the mustard on both sides.
3. Coat on both sides with the bread crumbs and then place on a wire rack so that it is off of a baking sheet. You do not want it sitting in a pan. You want the hot air of the oven to be able to reach all sides of the meat.
4. Bake in the preheated oven for 1 hour.
There you go, one of the top recipes for pork chops. They are really good and have a hint of mustard flavor seasoning the meat. And then, of course, you know that the resting part is the most important part of cooking, whether it be grilling or baking. Once you get them the way you want them, then place them on a dish, or plate and cover with aluminum foil for about five to ten minutes to let them rest. This period of recovery is what lets the meat loosen up and the juices to flow back into the pork chops.
And remember you can always make your pork chops barbeque style, Cajun, Asian, Mexican, or even Southwestern. You can even add some honey/mustard. If you are going for that Mediterranean flavor then try adding some garlic, basil, thyme, and rosemary. If it were Asian, then you can always add ginger, garlic, and crushed red pepper flakes. If it were to be barbeque, then some good barbecue rub along with some Liquid Smoke.
Hopefully I have given you some good ideas for when you are looking for recipes for pork chops.
For more great recipes and tips and advice from Chef Michael check out my barbeque blog at:
Article Source: http://EzineArticles.com/?expert=Mike_Cobb
Thursday, March 25, 2010
5 Easy Microwave Egg Recipes For Students
Being a student means you have very little time or money to spend on your food. Heres five simple egg recipes that you can do in your microwave oven. Using your microwave will not only save you time but also use less energy and can provide you with some great nutritious meals.Eggs are simple and easy to cook, they have great nutritional value and will help retain you through those long evenings of study. Because they are full of protein they are a great source for athletes to help build up muscle.
1. Scrambled eggs: This is probably the easiest thing to cook in a microwave. Take one egg and crack it into a microwave safe container. Add about a tablespoon of water or milk and whisk the two together and put them in your microwave oven. Cook on full power for 50 seconds or 1/2 power for 1and a half minutes. Remove from your microwave and stir with a fork. Leave this to stand for two minutes and in less than five minutes you will have light fluffy scrambled eggs.
2. Breakfast English Muffin: Take a microwave cup and melt some butter in it for about 15 seconds. Swish the butter around the cup [ this helps to stop the egg from sticking to the cup ] crack an egg into the cup and microwave on full power for 45 seconds. Be careful though to check the power of your microwave and adjust your cooking time appropriately as the egg may explode. Cook some bacon on a microwave griddle until your happy that its cooked right for you. Butter an English muffin add the bacon, a slice of cheese and the egg and blast on full power your microwave for another 15 seconds. You have a great breakfast muffin in little time that will keep you going through the morning.
3. Garlic cod with eggs: Take a small piece of cod, between two and four ounces and place it in a microwave safe dish and add a clove of chopped garlic. Cover this with a microwave cover or microwave safe wrap. Cook on full power for about a minute. Whisk two or three eggs together and pour them over the fish cook on full power for a further two minutes. Take out of the microwave and leave to stand for two minutes. This makes a great filling and healthy meal for you to enjoy and will impress your friends.
4. Fridge omelette: Take all those left over bits of veg,ham,bacon and any other left overs in your fridge. Put them in a microwave dish and add two or three eggs and cook on full power for one and a half minutes. This should use up your left overs ad give you a tasty fun snack.
5. Meringue with mars bar sauce: Take two egg whites and add sugar or a sweetener, whisk the two together until the mixture turns into white peaks. Butter a microwave dish and spoon in three or four blobs of of the mixture. Microwave on full power until it puffs up. Take out of the microwave and leave to finish cooking through. Chop up a mars bar and put it in a microwave safe bowl. Cook on full power until it melts. Pour the sticky mess over the puffed up meringues and consume rapidly. Be careful as the melted mars will be very hot.
These recipes are all easy and quick to prepare and are great value. Ideal for students and people on tight budgets. You can use any microwave to cook them in.
Brought to you by Rossgo of http://www.everythingmicrowaves.com
1. Scrambled eggs: This is probably the easiest thing to cook in a microwave. Take one egg and crack it into a microwave safe container. Add about a tablespoon of water or milk and whisk the two together and put them in your microwave oven. Cook on full power for 50 seconds or 1/2 power for 1and a half minutes. Remove from your microwave and stir with a fork. Leave this to stand for two minutes and in less than five minutes you will have light fluffy scrambled eggs.
2. Breakfast English Muffin: Take a microwave cup and melt some butter in it for about 15 seconds. Swish the butter around the cup [ this helps to stop the egg from sticking to the cup ] crack an egg into the cup and microwave on full power for 45 seconds. Be careful though to check the power of your microwave and adjust your cooking time appropriately as the egg may explode. Cook some bacon on a microwave griddle until your happy that its cooked right for you. Butter an English muffin add the bacon, a slice of cheese and the egg and blast on full power your microwave for another 15 seconds. You have a great breakfast muffin in little time that will keep you going through the morning.
3. Garlic cod with eggs: Take a small piece of cod, between two and four ounces and place it in a microwave safe dish and add a clove of chopped garlic. Cover this with a microwave cover or microwave safe wrap. Cook on full power for about a minute. Whisk two or three eggs together and pour them over the fish cook on full power for a further two minutes. Take out of the microwave and leave to stand for two minutes. This makes a great filling and healthy meal for you to enjoy and will impress your friends.
4. Fridge omelette: Take all those left over bits of veg,ham,bacon and any other left overs in your fridge. Put them in a microwave dish and add two or three eggs and cook on full power for one and a half minutes. This should use up your left overs ad give you a tasty fun snack.
5. Meringue with mars bar sauce: Take two egg whites and add sugar or a sweetener, whisk the two together until the mixture turns into white peaks. Butter a microwave dish and spoon in three or four blobs of of the mixture. Microwave on full power until it puffs up. Take out of the microwave and leave to finish cooking through. Chop up a mars bar and put it in a microwave safe bowl. Cook on full power until it melts. Pour the sticky mess over the puffed up meringues and consume rapidly. Be careful as the melted mars will be very hot.
These recipes are all easy and quick to prepare and are great value. Ideal for students and people on tight budgets. You can use any microwave to cook them in.
Brought to you by Rossgo of http://www.everythingmicrowaves.com
Orange Juice Recipes and Benefits of Drinking Oranges
We have 6 wonderful orange juice recipes for you. From plain OJ to a Tropical Storm!
Benefits of Juicing Oranges
Oranges have become synonymous with vitamin C and has taken the throne as the "morning juice". You will see more variety of orange juices at the supermarket than any other type of fruit juice recipes. Though, I don't think packaged orange juice tastes half as good as freshly made juice. Furthermore, fresh orange juice nutrition benefits beats packaged juice hands down.
Apart from its high vitamin C content, there's other nutrients in oranges. It is a good source of folate and fair source of vitamin A. It is also a fair to good source of minerals such as potassium, calcium, phosphorous and magnesium. And that's not all - oranges also contain powerful antioxidants called hesperidin and tangeritin. Both of these nutrients have been shown to have anti-cancer and heart health properties.
Juicing Oranges: Remove the peel from the orange, but always try to leave as much of the white skin on the orange as possible. The peel will produce a very sour taste if juiced, but the white skin contains a lot of nutrition. The pith is also nutrient dense, so I would also recommend juicing that. Follow this advice for all the following recipes.
Orange Juicer Recipe #1 - Plain Ole' Orange Juice
5 oranges
Follow above instructions, stick them in your juicer and bingo - fresh juice.
Orange Juicer Recipe #2 - Breakfast Buddies
3 large oranges
1 grapefruit - red or yellow is fine
Prepare the grapefruit for juicing exactly as you would the oranges.
Orange Juicer Recipe #3 - Citrus Mix with Kiwi
1 orange
1 grapefruit
2 kiwi
Peel the kiwis. Adding some cold sparkling mineral water to this is real nice on a hot day.
Orange Juicer Recipe #4 - Tropical Heaven
1 orange
1 cup of strawberries
1 cup of pineapple
Wash and top the strawberries. Only use the flesh of the pineapple.
Orange Juicer Recipe #5 - Citrus Mix
2 oranges
1 grapefruit
1 tangerine (or mandarin)
1/4 of a lemon
Prepare the grapefruit and tangerine as you would the oranges. Only use the flesh of the lemon. This one will make you stand up straight!
Orange Juicer Recipe #6 - Tropical Storm
1 orange
1 cup of pineapple
1 mango
1 small papaya
1 small guava
Only use the flesh of the pineapple. Peel and remove pit from mango. Peel papaya and the guava. Juice and give it a good stir. Add some ice if you want it nice and cold!
For more juice recipes visit Juicing Recipes Looking for juicer reviews? Jack Lalanne Power Juicer
Hi, my name is Darren Haynes. I have started to create websites and write articles about various health topics. My favorite topic to write about is food health. I believe whole hearted that eating good and healthy food is a core factor to our well being, mentally, emotionally, physically and spiritually. I love to check new research studies to see what new evidence there is for healing properties in foods and turn this information into articles to share with everybody. Hope you enjoy the articles.
Benefits of Juicing Oranges
Oranges have become synonymous with vitamin C and has taken the throne as the "morning juice". You will see more variety of orange juices at the supermarket than any other type of fruit juice recipes. Though, I don't think packaged orange juice tastes half as good as freshly made juice. Furthermore, fresh orange juice nutrition benefits beats packaged juice hands down.
Apart from its high vitamin C content, there's other nutrients in oranges. It is a good source of folate and fair source of vitamin A. It is also a fair to good source of minerals such as potassium, calcium, phosphorous and magnesium. And that's not all - oranges also contain powerful antioxidants called hesperidin and tangeritin. Both of these nutrients have been shown to have anti-cancer and heart health properties.
Juicing Oranges: Remove the peel from the orange, but always try to leave as much of the white skin on the orange as possible. The peel will produce a very sour taste if juiced, but the white skin contains a lot of nutrition. The pith is also nutrient dense, so I would also recommend juicing that. Follow this advice for all the following recipes.
Orange Juicer Recipe #1 - Plain Ole' Orange Juice
5 oranges
Follow above instructions, stick them in your juicer and bingo - fresh juice.
Orange Juicer Recipe #2 - Breakfast Buddies
3 large oranges
1 grapefruit - red or yellow is fine
Prepare the grapefruit for juicing exactly as you would the oranges.
Orange Juicer Recipe #3 - Citrus Mix with Kiwi
1 orange
1 grapefruit
2 kiwi
Peel the kiwis. Adding some cold sparkling mineral water to this is real nice on a hot day.
Orange Juicer Recipe #4 - Tropical Heaven
1 orange
1 cup of strawberries
1 cup of pineapple
Wash and top the strawberries. Only use the flesh of the pineapple.
Orange Juicer Recipe #5 - Citrus Mix
2 oranges
1 grapefruit
1 tangerine (or mandarin)
1/4 of a lemon
Prepare the grapefruit and tangerine as you would the oranges. Only use the flesh of the lemon. This one will make you stand up straight!
Orange Juicer Recipe #6 - Tropical Storm
1 orange
1 cup of pineapple
1 mango
1 small papaya
1 small guava
Only use the flesh of the pineapple. Peel and remove pit from mango. Peel papaya and the guava. Juice and give it a good stir. Add some ice if you want it nice and cold!
For more juice recipes visit Juicing Recipes Looking for juicer reviews? Jack Lalanne Power Juicer
Hi, my name is Darren Haynes. I have started to create websites and write articles about various health topics. My favorite topic to write about is food health. I believe whole hearted that eating good and healthy food is a core factor to our well being, mentally, emotionally, physically and spiritually. I love to check new research studies to see what new evidence there is for healing properties in foods and turn this information into articles to share with everybody. Hope you enjoy the articles.
Tuesday, March 23, 2010
5 Aloe Vera Juice Recipes That Make You Feel Great
Why Raw Juice?
We all know it's about fresh, raw, natural, organic, tasty, invigorating, nutrient and vitamin-rich goodness when it comes to juicing at home. However, what you may not know is adding a little fresh Aloe Vera Gel to your daily fresh juice can give you a fantastic boost of energy (and not just short term), as well as turn your tasty treat into a downright health tonic you won't want to miss out on. You can easily make-your-own juice in minutes in your own kitchen from the freshest produce you can get your hands on.
Raw juices of fruits and vegetables are extremely rich in vitamins, minerals, trace elements, enzymes and beneficial phytochemicals (plant chemicals). These juices act as cleansing agents eliminating toxins and other unwanted morbid matter from the system immediately. Raw juices are easily digested and absorbed and are also superb for those with a poor appetite, nausea, digestive problems or an inflamed stomach or intestines. They have proved to be effective in the treatment of a number of disorders and diseases including Liver, Heart, Kidney, Colds, Flu, Arthritis, Acne, Colitis, Diarrhea, Insomnia, Obesity plus many more.
Raw juices are absorbed by the blood-stream within about 10 minutes after ingestion, making you feel alert, wide awake and refreshed. It is the most perfect fuel because it's easily assimilated and tends to cleanse and nurture the body while supplying it with a full range of essential nutrients. Fresh juice naturally detoxifies and heals the body by stimulating and healing the elimination and detoxification organs such as the gallbladder, liver, intestines and kidneys. Fresh fruit and vegetable juice as well as Aloe Vera Gel are also highly alkalinizing, thereby impeding the growth of harmful bacteria and virus in the body.
Of course there are dozens of juicing recipes around, which can all have a dash of Aloe Vera Gel added. You won't need much to get started on your Aloe Vera juicing journey, just some great fresh fruit and vegetables of your choice, or those I have suggested below, a juicer (available at most good department stores), an aloe vera plant (bought from a reputable nursery to ensure it is actual Aloe Vera also known as Aloe Barbadensis), and you're on your way.
Recipe To Make Your Own Aloe Vera Gel
Firstly get a nice size Aloe Vera plant from a reputable plant nursery. Cut a few thick fleshy leaves at the base near the stem. Rinse the cut part of the leaf thoroughly, peel off outer layer of skin. Rinse the remaining gel to get rid of any latex residue. Put the gel into a blender and add a little Vitamin C powder or Citric Acid powder to stabilize the gel. If it is too thick to blend, just add a little purified water.
Please take note: for internal use of Aloe Vera make sure you rinse off the brown exudate, called latex, from the open cut of the leaf as well as the gel, as this can have a strong (and usually unwanted) laxative effect. If done properly you shouldn't have a problem. I have been using Aloe Vera from my garden for years now, and by being meticulous about rinsing it properly I haven't had an issue with it. Usually keeps in the fridge for a few weeks, depends on your fridge of course.
5 Aloe Vera Juice Recipes:
1. Carrot-A-Licious
This one is a definite family favourite. Easy to drink, sweet and downright yummy.
2 Carrots, 2 Green Apples (or any apples you have),1 Orange (peeled).
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
2. Pineapple Paradise
Seeing as I live in the tropics, I'm very partial to this combination. I also sometimes add a few tablespoons of Coconut Milk to increase the anti-bacterial and anti-viral content. This is a must-try.
1 to 2 Cups Fresh Pineapple, 1 Carrot, 1 Green Apple.
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
3. Zippy Zinger
If you love the tropics, you'll love this one. Easy on the tummy.
A small piece of Ginger (to taste), 2 Carrots, 2 Pears ,Half a small Red Papaya (known as Pawpaw in Australia).
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
4. Beetroot Bliss
A great pick-me-up tonic. If you are unfamiliar with beetroot juice go easy at first, use just a small wedge. It can be a little overpowering. Tastes rich and earthy.
One quarter of small beetroot, 2 large carrots, 1 stalk of celery.
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
5. Cranberry Quencher
For those of you lucky enough to have this powerful fruit available to you fresh, I have included this recipe. Genuine cranberry juice is a powerful weapon in fighting colds and flu as well as being renowned for it's benefits to kidney function. Fresh cranberry juice is far superior nutritionally to the bottled on-the-shelf variety.
As Cranberries have a heavy acid content, when juicing, use one or two handfuls in a glass. Fill the rest with freshly juiced apple, otherwise it will be too tart. Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
A Bit About The Raw Ingredients
Apples: A good source of Vitamin A in the form of Beta-Carotene, Vitamin C, vitamin K and Folate, plus smaller amounts of Vitamin B1 (thiamine), B2, B3, Biotin and Vitamin E. A note on Apples Pips/Seeds: Apple pips contain small amounts of Cyanide. While you would need to eat an awful lot of apples to suffer any ill effects, I like to remove the apple cores along with pips when juicing.
Beetroot: A good source of Folic Acid and Vitamin C, plus they contain small amounts of Vitamins B1, B2, B3, and Vitamin A in the form of Beta-Carotene.
Carrots: Very high in Vitamin A - this comes in the safe form of Beta-Carotene which the body is able to convert to Vitamin A as required. Also contains Vitamin K and Vitamin C, plus smaller amounts of the B complex vitamins and Vitamin E.
Cranberries: Rich in Antioxidants and the chemical Quinine which is used to treat arthritis.
Ginger : Stimulates circulation and aids digestion it can also ease motion sickness and nausea.
Oranges: As well as being an excellent source of Vitamin C, orange juice contains Vitamin A, Potassium, Calcium, and Phosphorous. It even contains small amounts of all the essential amino acids which the body can use to make and repair healthy tissue and muscles.
Papaya: Known as "the medicine tree" in Africa, rich in Beta-Carotene and Soluble Fibre, while papain, an enzyme extracted from papaya, aids digestive problems.
Pears: Promote cardiovascular and colon health. The Copper in pears stimulates white blood cells to fight infections.
Pineapple: An excellent source of Vitamin C, Folate, Vitamin A, vitamin K, and B complex vitamins (not B12) and Bromelain which is a powerful digestive enzyme that can destroy bad bacteria and parasites, help digest protein, and may prevent the formation of blood clots. It is also a natural anti-inflammatory and is known to reduce swelling and inflammation in the body, beneficial for arthritis suffers, and to promote healing after injury.
The above recipes are not recommended to replace medical care and attention, they are intended for general use only. If you have health concerns or are on any medications please consult your health care professional before attempting to use any of the above recipes.
5 Aloe Vera Juice Recipes That Make You Feel Great are just to get you started, go ahead and experiment with your own favourite fruits and vegetables and don't forget the Aloe.
Anne Edwards has maintained an active interest in health for over 20 years, researching and finding natural remedies that actually work. She gained her broad knowledge base through necessity while battling a number of debilitating illnesses throughout her life. As a qualified Counsellor, she also has a special interest in mental health issues. You can find her website at: http://www.freehealthxchange.com
Visit Free HealthXchange
We all know it's about fresh, raw, natural, organic, tasty, invigorating, nutrient and vitamin-rich goodness when it comes to juicing at home. However, what you may not know is adding a little fresh Aloe Vera Gel to your daily fresh juice can give you a fantastic boost of energy (and not just short term), as well as turn your tasty treat into a downright health tonic you won't want to miss out on. You can easily make-your-own juice in minutes in your own kitchen from the freshest produce you can get your hands on.
Raw juices of fruits and vegetables are extremely rich in vitamins, minerals, trace elements, enzymes and beneficial phytochemicals (plant chemicals). These juices act as cleansing agents eliminating toxins and other unwanted morbid matter from the system immediately. Raw juices are easily digested and absorbed and are also superb for those with a poor appetite, nausea, digestive problems or an inflamed stomach or intestines. They have proved to be effective in the treatment of a number of disorders and diseases including Liver, Heart, Kidney, Colds, Flu, Arthritis, Acne, Colitis, Diarrhea, Insomnia, Obesity plus many more.
Raw juices are absorbed by the blood-stream within about 10 minutes after ingestion, making you feel alert, wide awake and refreshed. It is the most perfect fuel because it's easily assimilated and tends to cleanse and nurture the body while supplying it with a full range of essential nutrients. Fresh juice naturally detoxifies and heals the body by stimulating and healing the elimination and detoxification organs such as the gallbladder, liver, intestines and kidneys. Fresh fruit and vegetable juice as well as Aloe Vera Gel are also highly alkalinizing, thereby impeding the growth of harmful bacteria and virus in the body.
Of course there are dozens of juicing recipes around, which can all have a dash of Aloe Vera Gel added. You won't need much to get started on your Aloe Vera juicing journey, just some great fresh fruit and vegetables of your choice, or those I have suggested below, a juicer (available at most good department stores), an aloe vera plant (bought from a reputable nursery to ensure it is actual Aloe Vera also known as Aloe Barbadensis), and you're on your way.
Recipe To Make Your Own Aloe Vera Gel
Firstly get a nice size Aloe Vera plant from a reputable plant nursery. Cut a few thick fleshy leaves at the base near the stem. Rinse the cut part of the leaf thoroughly, peel off outer layer of skin. Rinse the remaining gel to get rid of any latex residue. Put the gel into a blender and add a little Vitamin C powder or Citric Acid powder to stabilize the gel. If it is too thick to blend, just add a little purified water.
Please take note: for internal use of Aloe Vera make sure you rinse off the brown exudate, called latex, from the open cut of the leaf as well as the gel, as this can have a strong (and usually unwanted) laxative effect. If done properly you shouldn't have a problem. I have been using Aloe Vera from my garden for years now, and by being meticulous about rinsing it properly I haven't had an issue with it. Usually keeps in the fridge for a few weeks, depends on your fridge of course.
5 Aloe Vera Juice Recipes:
1. Carrot-A-Licious
This one is a definite family favourite. Easy to drink, sweet and downright yummy.
2 Carrots, 2 Green Apples (or any apples you have),1 Orange (peeled).
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
2. Pineapple Paradise
Seeing as I live in the tropics, I'm very partial to this combination. I also sometimes add a few tablespoons of Coconut Milk to increase the anti-bacterial and anti-viral content. This is a must-try.
1 to 2 Cups Fresh Pineapple, 1 Carrot, 1 Green Apple.
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
3. Zippy Zinger
If you love the tropics, you'll love this one. Easy on the tummy.
A small piece of Ginger (to taste), 2 Carrots, 2 Pears ,Half a small Red Papaya (known as Pawpaw in Australia).
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
4. Beetroot Bliss
A great pick-me-up tonic. If you are unfamiliar with beetroot juice go easy at first, use just a small wedge. It can be a little overpowering. Tastes rich and earthy.
One quarter of small beetroot, 2 large carrots, 1 stalk of celery.
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
5. Cranberry Quencher
For those of you lucky enough to have this powerful fruit available to you fresh, I have included this recipe. Genuine cranberry juice is a powerful weapon in fighting colds and flu as well as being renowned for it's benefits to kidney function. Fresh cranberry juice is far superior nutritionally to the bottled on-the-shelf variety.
As Cranberries have a heavy acid content, when juicing, use one or two handfuls in a glass. Fill the rest with freshly juiced apple, otherwise it will be too tart. Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.
A Bit About The Raw Ingredients
Apples: A good source of Vitamin A in the form of Beta-Carotene, Vitamin C, vitamin K and Folate, plus smaller amounts of Vitamin B1 (thiamine), B2, B3, Biotin and Vitamin E. A note on Apples Pips/Seeds: Apple pips contain small amounts of Cyanide. While you would need to eat an awful lot of apples to suffer any ill effects, I like to remove the apple cores along with pips when juicing.
Beetroot: A good source of Folic Acid and Vitamin C, plus they contain small amounts of Vitamins B1, B2, B3, and Vitamin A in the form of Beta-Carotene.
Carrots: Very high in Vitamin A - this comes in the safe form of Beta-Carotene which the body is able to convert to Vitamin A as required. Also contains Vitamin K and Vitamin C, plus smaller amounts of the B complex vitamins and Vitamin E.
Cranberries: Rich in Antioxidants and the chemical Quinine which is used to treat arthritis.
Ginger : Stimulates circulation and aids digestion it can also ease motion sickness and nausea.
Oranges: As well as being an excellent source of Vitamin C, orange juice contains Vitamin A, Potassium, Calcium, and Phosphorous. It even contains small amounts of all the essential amino acids which the body can use to make and repair healthy tissue and muscles.
Papaya: Known as "the medicine tree" in Africa, rich in Beta-Carotene and Soluble Fibre, while papain, an enzyme extracted from papaya, aids digestive problems.
Pears: Promote cardiovascular and colon health. The Copper in pears stimulates white blood cells to fight infections.
Pineapple: An excellent source of Vitamin C, Folate, Vitamin A, vitamin K, and B complex vitamins (not B12) and Bromelain which is a powerful digestive enzyme that can destroy bad bacteria and parasites, help digest protein, and may prevent the formation of blood clots. It is also a natural anti-inflammatory and is known to reduce swelling and inflammation in the body, beneficial for arthritis suffers, and to promote healing after injury.
The above recipes are not recommended to replace medical care and attention, they are intended for general use only. If you have health concerns or are on any medications please consult your health care professional before attempting to use any of the above recipes.
5 Aloe Vera Juice Recipes That Make You Feel Great are just to get you started, go ahead and experiment with your own favourite fruits and vegetables and don't forget the Aloe.
Anne Edwards has maintained an active interest in health for over 20 years, researching and finding natural remedies that actually work. She gained her broad knowledge base through necessity while battling a number of debilitating illnesses throughout her life. As a qualified Counsellor, she also has a special interest in mental health issues. You can find her website at: http://www.freehealthxchange.com
Visit Free HealthXchange
Monday, March 22, 2010
Enjoy Two of the Best Authentic Italian Pasta Recipes
There are a lot of variants of making Italian pasta and they are all very simple. Typically, pasta or noodles have to be cooked in lightly salted water for 10-20 minutes (cooking time depends strongly on the type of flour used and the type of products). Salt is not necessary, it completely replaces spices. By the way, it can be eaten without cooking, washing it down with something. In any case, do not allow cooking in the mess. Suffice it to macaroni become opaque (white) and softened.
If you do not want to pour water, and with it part of nutrients, take in 100 grams of spaghetti around a glass of water and simmer with the lid on low heat. Then all the liquid has been absorbed or boiled out. The same can be done in a microwave oven, but a satisfactory result is not guaranteed.
Pasta in a literal translation from the Italian word for means "dough". This term means any pasta. Pasta should be of hard wheat, besides Italians love pasta "al dente", that is undercooked. This is an excellent source of complex carbohydrates and dietary fiber. Most types of pasta, which can be seen on store shelves, cook pasta cereals. Pasta - affordable and nutritious base of any dish, just add smoked meat, vegetables, meat, nuts and legumes - and you expect a great meal. Add spinach, asparagus or beans, and pasta will be even more nutritious and useful.
If you are looking for the best Italian pasta recipes, this article is perfect for you. It will present you two top-rated pasta recipes which have shown the biggest number of positive reviews.
Pasta with Tomatoes and Mozzarella You need: 400 g of any noodles or spaghetti, 1 bunch of basil, 12 green olives, 1 tbsp salted capers, a pinch of fiery red pepper 4 tablespoons of olive oil, 2 large cloves of garlic, 400 g tomatoes: 150 grams of mozzarella cheese. Wash tomatoes in hot water and peel them. Cut into small cubes. Mix with chopped basil, chopped olives and capers, pepper, olive oil. Let it brew for 5-8 hours. Boil noodles. Tomato mixture when it's heating, add to noodles and finely diced cheese.
Pasta with Garlic and Chili You need: 450 g spaghetti, 120 ml extra virgin olive oil (Extra Virgin); 5 large cloves garlic, chopped, 3 dry fiery red chili pepper, 1/4 cup of parsley. Put the spaghetti boil in salted water. While its cooking, heat oil in a small heavy saucepan. Add the garlic and chili and fry until they begin to sizzle, but not yet browned. Remove from heat. Once the paste is prepared al dente, leave a part of it from the pot, where it was cooked, a small cup of water. Then drain the remaining water. Return the pasta to the saucepan, add garlic and chilies in olive oil. Put on medium heat and stir well until the paste becomes hot. If pasta seems too dry, add a little water, molded from the spaghetti. Then add the parsley, mix well and serve.
To learn more about preparing authentic Italian pasta and how to benefit from using the best pasta maker, try visiting bestpastamaker.com, where you will find this and a lot more tips including how to choose the right Imperia pasta maker to enjoy your homemade pasta together with your family.
If you do not want to pour water, and with it part of nutrients, take in 100 grams of spaghetti around a glass of water and simmer with the lid on low heat. Then all the liquid has been absorbed or boiled out. The same can be done in a microwave oven, but a satisfactory result is not guaranteed.
Pasta in a literal translation from the Italian word for means "dough". This term means any pasta. Pasta should be of hard wheat, besides Italians love pasta "al dente", that is undercooked. This is an excellent source of complex carbohydrates and dietary fiber. Most types of pasta, which can be seen on store shelves, cook pasta cereals. Pasta - affordable and nutritious base of any dish, just add smoked meat, vegetables, meat, nuts and legumes - and you expect a great meal. Add spinach, asparagus or beans, and pasta will be even more nutritious and useful.
If you are looking for the best Italian pasta recipes, this article is perfect for you. It will present you two top-rated pasta recipes which have shown the biggest number of positive reviews.
Pasta with Tomatoes and Mozzarella You need: 400 g of any noodles or spaghetti, 1 bunch of basil, 12 green olives, 1 tbsp salted capers, a pinch of fiery red pepper 4 tablespoons of olive oil, 2 large cloves of garlic, 400 g tomatoes: 150 grams of mozzarella cheese. Wash tomatoes in hot water and peel them. Cut into small cubes. Mix with chopped basil, chopped olives and capers, pepper, olive oil. Let it brew for 5-8 hours. Boil noodles. Tomato mixture when it's heating, add to noodles and finely diced cheese.
Pasta with Garlic and Chili You need: 450 g spaghetti, 120 ml extra virgin olive oil (Extra Virgin); 5 large cloves garlic, chopped, 3 dry fiery red chili pepper, 1/4 cup of parsley. Put the spaghetti boil in salted water. While its cooking, heat oil in a small heavy saucepan. Add the garlic and chili and fry until they begin to sizzle, but not yet browned. Remove from heat. Once the paste is prepared al dente, leave a part of it from the pot, where it was cooked, a small cup of water. Then drain the remaining water. Return the pasta to the saucepan, add garlic and chilies in olive oil. Put on medium heat and stir well until the paste becomes hot. If pasta seems too dry, add a little water, molded from the spaghetti. Then add the parsley, mix well and serve.
To learn more about preparing authentic Italian pasta and how to benefit from using the best pasta maker, try visiting bestpastamaker.com, where you will find this and a lot more tips including how to choose the right Imperia pasta maker to enjoy your homemade pasta together with your family.
Friday, March 19, 2010
Some Easy Egg Recipes
There are many excellent easy egg recipes to be found in cookbooks and on the Internet. An egg can be cooked alone - boiled, poached, fried, scrambled, or used as an ingredient in baking, batters and cakes. But how do you know about old an egg is? You can put the egg in a dish of water.
When it sinks, lies horizontally - very fresh.
When it sinks, tilts slightly - about 1 week old.
When it sinks, but stands vertically - older, stale.
When it floats - it's off and be careful not to crack the shell.
Some people prefer brown eggs and some white, but nutritionally they are the same. Egg yolks are extremely high in protein, vitamin B12, and vitamin A. Egg protein is loaded with vitamins and nutrients that feed the muscles and tissues allowing for muscles to become stronger. There is a large amount of protein in eggs, which make egg protein supplements one of the highest concentrations of protein available on the market. Protein is a very important part of any bodybuilder's nutritional diet.
Eggs have always had an important role in the bodybuilding arena. Most have maintained a raw egg diet to boost proteins in the body before working out and strength training. Protein has always been a pivotal mark in building muscle and the egg has become almost symbolic for bodybuilders. If you're a bodybuilder, chances are that you have had a raw egg shake or two! Thank goodness for many athletes that egg protein supplements today are available without the runny, slimy raw texture to swallow.
Always prepare raw eggs on a clean surface and be sure to wash all surfaces down with your favorite kitchen cleanser or dish detergent, and clean all cooking utensils thoroughly to prevent salmonella poisoning. You should use the same precautions you would if you were preparing meat. Always thoroughly cook the egg by scrambling it or by boiling.
There you have it! Now get to cracking the easy egg recipes!
If you are interested in a step-by-step guide for making some egg recipes, visit website Easy Egg Recipes You will become an egg expert in no time at all!
Thursday, March 18, 2010
Cherry Juice Recipes
I have received a number of emails lately asking me if I know if any great tasting cherry recipes. In this article I'm going to include two great tasting cherry recipes and cherry juice recipes for you to enjoy. I have personally made all of these recipes and I'll even show you where you can get over 5 dozen tart cherry juice recipes.
However, before we get into the recipes let's learn why people enjoy tart cherries. In addition to the taste of the cherry, this little red fruit offers a number of natural health benefits including its ability to fight gout and arthritis pain naturally.
The tart cherry has a long history of fight joint pain naturally and lowering uric acid in the body. Until recently, this was mostly folklore, but that to modern medicine we now have documented research providing evidence its ability. Although further research is being conducted it is a very impressive start.
Regarding uric acid which is a precursor to gout, tart cherries not only help the reduce the uric acid in the body but also dissolve uric acid crystals that form between the joints. Once these crystals are dissolved they are better able to be removed from the body through the kidneys. Also, cherries are natural anti-inflammatory that helps to reduce inflammation in the body. This is due to the naturally occurring COX 1 and COX 2 inhibitors. In addition, according the research from Michigan State cherries offer the same anti-inflammatory benefits as aspirin.
Here are two great tasting cherry recipes and one cherry recipe for you to enjoy.
The first is cherry stuffed mushrooms and cherry salsa, while the cherry juice recipe is an excellent recipe to enjoy anytime of the day.
Cherry Stuffed Mushrooms:
- 30 large mushrooms
- 1/2 pound bulk pork sausage or turkey sausage
- 1 cup finely chopped dried tart cherries
- 2 green onions, sliced
- 1 package (8 ounces) cream cheese, softened
Remove the stems from mushrooms and discard. Rinse the mushroom caps; drain well. Set aside. Cook sausage in a large skillet for about 5 minutes or until it is cooked through. Remove from heat and add dried cherries, green onions and cream cheese and mix well. Fill each mushroom cap with a heaping teaspoon of the cherry recipe mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425-degree oven for about 8 minutes. Serve immediately upon removing them from the oven.
Very Cherry Salsa
- 1 1/2 cups frozen tart cherries
- 1/2 cup finely chopped dried tart cherries
- 1 tablespoon of tart cherry juice concentrate
- 1/4 cup finely chopped red onion
- 1 1/4 tablespoon chopped fresh or canned jalapeno peppers
- 1 clove garlic, finely chopped - 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
- 1 teaspoon cornstarch
Coarsely chop the frozen tart cherries. Let the cherries thaw and drain. When cherries are thawed, put drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan and mix well. In a small container, combine the cherry juice concentrate and cornstarch; mix until smooth, then stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork. Makes approximately 1 ½ cup
Cherry Juice - Anytime Drink
1oz. cup of the cherry juice concentrate
7 ounces of water
1/2 cup ice
1/2 cup dried cherries
Place the contents in a blend. Once blended enjoy. You can also add wheat germ, a whole banana or frozen blueberries to add additional flavor to the drink.
You can find your cherry juice concentrate from Traverse Bay Farms. They will ship the concentrate to your door free of any shipping and handling charges. An ideal source to get your dried cherries is Fruit Advantage. In addition, Traverse Bay Farms offers a free tart cherry recipe book with over 50 great tasting cherry recipes. Check them out and get your free copy of the cherry recipe book.
Download a free copy of the Official Tart Cherry Report at http://www.traversebayfarms.com Rachel is an internet blogger that blogs about food and its amazing health benefits.
However, before we get into the recipes let's learn why people enjoy tart cherries. In addition to the taste of the cherry, this little red fruit offers a number of natural health benefits including its ability to fight gout and arthritis pain naturally.
The tart cherry has a long history of fight joint pain naturally and lowering uric acid in the body. Until recently, this was mostly folklore, but that to modern medicine we now have documented research providing evidence its ability. Although further research is being conducted it is a very impressive start.
Regarding uric acid which is a precursor to gout, tart cherries not only help the reduce the uric acid in the body but also dissolve uric acid crystals that form between the joints. Once these crystals are dissolved they are better able to be removed from the body through the kidneys. Also, cherries are natural anti-inflammatory that helps to reduce inflammation in the body. This is due to the naturally occurring COX 1 and COX 2 inhibitors. In addition, according the research from Michigan State cherries offer the same anti-inflammatory benefits as aspirin.
Here are two great tasting cherry recipes and one cherry recipe for you to enjoy.
The first is cherry stuffed mushrooms and cherry salsa, while the cherry juice recipe is an excellent recipe to enjoy anytime of the day.
Cherry Stuffed Mushrooms:
- 30 large mushrooms
- 1/2 pound bulk pork sausage or turkey sausage
- 1 cup finely chopped dried tart cherries
- 2 green onions, sliced
- 1 package (8 ounces) cream cheese, softened
Remove the stems from mushrooms and discard. Rinse the mushroom caps; drain well. Set aside. Cook sausage in a large skillet for about 5 minutes or until it is cooked through. Remove from heat and add dried cherries, green onions and cream cheese and mix well. Fill each mushroom cap with a heaping teaspoon of the cherry recipe mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425-degree oven for about 8 minutes. Serve immediately upon removing them from the oven.
Very Cherry Salsa
- 1 1/2 cups frozen tart cherries
- 1/2 cup finely chopped dried tart cherries
- 1 tablespoon of tart cherry juice concentrate
- 1/4 cup finely chopped red onion
- 1 1/4 tablespoon chopped fresh or canned jalapeno peppers
- 1 clove garlic, finely chopped - 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
- 1 teaspoon cornstarch
Coarsely chop the frozen tart cherries. Let the cherries thaw and drain. When cherries are thawed, put drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan and mix well. In a small container, combine the cherry juice concentrate and cornstarch; mix until smooth, then stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork. Makes approximately 1 ½ cup
Cherry Juice - Anytime Drink
1oz. cup of the cherry juice concentrate
7 ounces of water
1/2 cup ice
1/2 cup dried cherries
Place the contents in a blend. Once blended enjoy. You can also add wheat germ, a whole banana or frozen blueberries to add additional flavor to the drink.
You can find your cherry juice concentrate from Traverse Bay Farms. They will ship the concentrate to your door free of any shipping and handling charges. An ideal source to get your dried cherries is Fruit Advantage. In addition, Traverse Bay Farms offers a free tart cherry recipe book with over 50 great tasting cherry recipes. Check them out and get your free copy of the cherry recipe book.
Download a free copy of the Official Tart Cherry Report at http://www.traversebayfarms.com Rachel is an internet blogger that blogs about food and its amazing health benefits.
Wednesday, March 17, 2010
Homemade Pasta Recipe - Pasta the Way it Should Be!
There are many slight variations in homemade pasta recipes, this is one of the easiest methods - follow it and you'll be making fantastic pasta in no time!
Ingredients: (enough for 2 people)
Ingredients: (enough for 2 people)
- 1 cup plain flour
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon water
- 1/4 teaspoon salt
Step 1
Place all the ingredients in a large bowl or food processor and mix well, the dough should stick together if you press it with your fingers, the texture should be rather like uncooked rice. If it is too dry, you can add a little more water, or if it's too sticky add a little more flour.
Step 2
Mould the dough into a ball and leave it in the bowl, covered with a damp cloth, for around 10 minutes. The dust your worksurface with a little flour and knead the dough until it feels smooth, this should take 5-10 minutes.
Step 3
Now it's time to roll out the pasta. Set the pasta machine to its thickest setting. Take 1/3 of the dough and roll it out with a rolling pin so it's thin enough to fit into the machine. Put the dough through the machine 3 times, turning and folding it each time. Turn the machine to its next setting (one notch thinner) and put the same piece of dough through the machine 3 times as before. Repeat this for all the width settings on the machine. The pasta will get thinner each time.
Step 4
By now you will have a long, smooth sheet of pasta. Place it on the table and cut it into your desired length, about 10 inches long. Sprinkle lightly with flour. Now pass the sheet of pasta through the cutters on the other side of the pasta machine. Set the width of the cut to your preference, for example a setting of 1/8" would give you linguini, 1/4" for fettucini. Turn the handle with one hand, using your other hand to catch the finished pasta.
Step 5
Place the finished pasta on a clean tablecloth, trying to keep the strands as separate as possible. Allow it to dry for an hour or so.
To cook the pasta, add 1 tablespoon of salt to a large pan of boiling water and cook for 2 to 3 minutes.
Tips
The following tips will help you to make perfect homemade pasta every time:
- Making coloured pasta is easy, simply add puréed tomato or spinach to the dough for red or green pasta. You can also make black pasta by adding squid ink.
- When letting the dough 'rest' before kneading it, make sure to cover the bowl with a damp cloth, or wrap the dough tightly in clingfilm so it doesn't dry out.
- There is no need to add oil to the pan when cooking your pasta. Stirring occasionally will prevent it from sticking.
- Don't cook your pasta for more than 3 minutes. Overcooking will ruin your pasta! Once cooked, eat it straight away with your preferred sauce, it should not be allowed to cool.
Visit
Tuesday, March 16, 2010
Passover Chocolate Chip Cookies
I think one of my favorite sweet treats during Passover is chocolate chip cookies. At one time, we were able to buy them processed in a box and then the only company that had been manufacturing them quit making them. My mom always bought several boxes of these cookies to get us through the week of passover. Once they quit making the boxed cookies, we started seeing kosher for Passover chocolate chips at the market and so we decided to make the cookies ourselves.
I'm going to share two recipes with you as you can not always find kosher for Passover brown sugar. The recipes are very similar, the second one omitting the brown sugar and adding in orange juice.
Here are the ingredients for the recipe using brown sugar:
I'm going to share two recipes with you as you can not always find kosher for Passover brown sugar. The recipes are very similar, the second one omitting the brown sugar and adding in orange juice.
Here are the ingredients for the recipe using brown sugar:
- 2 ½ cups chocolate chips
- 2 eggs
- 1 ½ cups butter or margarine
- 1 ½ cups cake meal
- ½ cup matzah meal
- 1 ¾ cup brown sugar
- 2 tablespoons vanilla sugar
- ¼ teaspoon salt
Mix together the eggs, sugars, butter and salt. Once mixed, add in the cake meal and matzah meal. Mix well. Finally, add in the chocolate chips. Drop by large tablespoonful onto greased cookie sheets. Bake at 350 degree for thirteen to seventeen minutes. Cookies should be a brown color. Remove to cooling rack and enjoy.
If you can not find the brown sugar at your local store, here's another recipe:
- 1 cup chocolate chips
- 1 ½ cups cake meal
- 2 eggs
- 1 tablespoon orange juice
- 1 ½ cups white sugar
- 2 sticks of butter or margarine, softened
- 1 teaspoon potato starch
- 1 teaspoon salt
If you can find kosher for Passover vanilla, add in one teaspoon.
Cream together the butter and sugar. Add in the eggs and mix. Next, add in the cake meal, orange juice, potato starch and salt. Mix thoroughly. Gently add in the chocolate chips. Drop by large tablespoonful onto greased cookie sheets. Bake at 350 degrees fifteen to seventeen minutes. Cookies should be a brown color. Remove to cooling rack.
If you like nuts, you can add in one half cup chopped walnuts. Add them in at the same time you are adding in the chocolate chips.
These cookies come out on the hard side. They are not soft and chewy. They make a great ending to any meal. They also pack very nicely in the kids' lunches. We actually enjoy putting them in the freezer, making them just a little bit harder before eating.
Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at
Monday, March 15, 2010
How to Make Juicy Apple Stuffed Chicken
If you are looking for boneless chicken recipe inspiration, what about making a stuffed chicken dish? Before you decide that stuffed chicken sounds too complicated, it might interest you to know that this is one of the most simple ways to prepare chicken.
Stuffing chicken simply means you need to pound the chicken breasts thin with a mallet, put some filling in them, roll the chicken up, and secure it with toothpicks. There is nothing more complicated to learn about stuffing chicken than that.
You can stuff chicken with anything you like. Ham and cheese make a popular chicken stuffing. To make this, simply flatten some chicken breast halves, add a slice each of cheese and ham, and roll the chicken up. Secure it with toothpicks and saute it until it is cooked through. You can liven up this recipe by adding chopped sun-dried tomatoes, fresh basil or some spinach.
Side Dishes for Stuffed Chicken
Serve stuffed chicken with anything you fancy. Mashed potatoes, French fries, and rice are all good. Green beans, baked beans, corn on the cob, onion rings and fried mushrooms all go nicely with all stuffed chicken recipes.
Easy Recipe for Apple Stuffed Chicken
This is an easy recipe with a gourmet flavor. The wine, apple juice, chicken, green onions and other ingredients go together so well and this recipe makes enough to serve four people.
You will need:
6 finely chopped green onions
2 tablespoons butter
2 tablespoons white wine or dry sherry
1/8 teaspoon salt
2 tablespoons minced fresh parsley
1 cup apple juice
2 peeled, cored, chopped Granny Smith apples
1 tablespoon cornstarch
1/2 cup whole wheat breadcrumbs
4 boneless chicken breast halves
Parsley sprigs, to garnish
Hot cooked rice, to serve
How to make it:
Melt half the butter in a skillet over a moderate to high heat, and then add the onions. Saute them for three minutes, stirring often. Take the onions off the heat and stir in the breadcrumbs, apples, salt, parsley and two tablespoons of the apple juice. Stir well. Transfer the mixture to a bowl and wipe the skillet out.
Pound the chicken breast halves between plastic wrap sheets and divide the apple and breadcrumb mixture over the middle of each piece. Roll the chicken breasts up, enclosing the stuffing, and tuck the ends underneath. Use toothpicks to secure them. Add the rest of the butter to the skillet and melt it over a moderate to high heat.
Add the chicken rolls and cook them until they are browned all over. Add two more tablespoons of the apple juice plus the sherry or wine. Cover the skillet and turn the heat down. Simmer the chicken gently for forty five minutes, then transfer it to a serving platter and remove the toothpicks.
Add the cornstarch to the skillet and stir it into the juices until the mixture is smooth. Stir in the remaining apple juice and bring this sauce to a boil. Cook it until the sauce is thick, and then serve the chicken with the hot rice. Pour the sauce over the top and garnish with fresh parsley. Chicken is always an economical and flavorful dinner choice. There are so many recipes for boneless chicken, including
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.
Saturday, March 6, 2010
Thursday, March 4, 2010
Best Sushi Recipe - What to Prepare and How to Do It
Do you want to have a try of your own cooked sushi in the convenience of your home? Try this. Sushi is the most famous Japanese food in the world and a favorite of the natives itself, too. They also prepare this kind of food when there is something special. So, what is a sushi? What are they things needed to make it?
Sushi is a vinegar rice, with many different ingredients including rice. It is artfully designed and with variations in its cooking style. The different types in making a sushi is Nigirizushi, Makizushi, Oshizushi, Inarizushi, Chirashizushi, Narezushi. There are many kinds of sushi but let us try to learn Makizushi. So, the materials needed are: Fukin (kitchen cloth), Hangiri (rice barrel), Hocho (kitchen knives), Makisu (bamboo rolling mat), Ryoribashi (cooking chopsticks), Shamoji (wooden rice paddle), Makiyakinabe (rectangular omelette pan).
Steps on how to make a Makizushi:
1. Place the Makisu on your preparation table.
2. Put a Nori on top of the Makisu.
3. Put some rice on top of the Nori and spread the rice evenly.
4. Leave a space on the top and bottom of the Nori, probably an inch.
5. Put some toppings, you could choose anything you like as long as the seafood would be compatible to each other and also put Wasabi on it.
6. Slowly, lift the Makisu and see to it that the Nori should be steady so that it will not be damaged. Make sure both of the sides are with the same size or should be even.
7. Roll the Makisu upward.
8. Place both index fingers on the sides of Makisu and shape the makizushi into a square.
9. Cut the makizushi twice with a very sharp knife.
10. Put them together and cut them into pieces.
11. Finished!
If you cannot find the things that are needed before making a sushi, you can find other means for that. Be resourceful because this recipe would bring you to the Oriental and feel like you are in Japan. Experience the adventure in making your own dish with the feel of the Oriental.
Do you need some great fish recipes to prepare a nice dinner for your family? Then check out my website at http://www.weloveseafood.com. You can find tons of free fish recipes there.
Sushi is a vinegar rice, with many different ingredients including rice. It is artfully designed and with variations in its cooking style. The different types in making a sushi is Nigirizushi, Makizushi, Oshizushi, Inarizushi, Chirashizushi, Narezushi. There are many kinds of sushi but let us try to learn Makizushi. So, the materials needed are: Fukin (kitchen cloth), Hangiri (rice barrel), Hocho (kitchen knives), Makisu (bamboo rolling mat), Ryoribashi (cooking chopsticks), Shamoji (wooden rice paddle), Makiyakinabe (rectangular omelette pan).
Ingredients:
- Sushi rice - short grained rice to be combined with rice vinegar, sugar, salt and sometimes, sake or kombu
- Nori - black seaweed
- Tuna fish and seafoods
- Mixtures and fillers - Pickled daikon radishi, pickled vegetables (tsukemono), fermented soybeans (natto) in natto maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd, burdock, and sweet corn with mayonnaise.
- Flavoring - Wasabi or soy sauce
Steps on how to make a Makizushi:
1. Place the Makisu on your preparation table.
2. Put a Nori on top of the Makisu.
3. Put some rice on top of the Nori and spread the rice evenly.
4. Leave a space on the top and bottom of the Nori, probably an inch.
5. Put some toppings, you could choose anything you like as long as the seafood would be compatible to each other and also put Wasabi on it.
6. Slowly, lift the Makisu and see to it that the Nori should be steady so that it will not be damaged. Make sure both of the sides are with the same size or should be even.
7. Roll the Makisu upward.
8. Place both index fingers on the sides of Makisu and shape the makizushi into a square.
9. Cut the makizushi twice with a very sharp knife.
10. Put them together and cut them into pieces.
11. Finished!
If you cannot find the things that are needed before making a sushi, you can find other means for that. Be resourceful because this recipe would bring you to the Oriental and feel like you are in Japan. Experience the adventure in making your own dish with the feel of the Oriental.
Do you need some great fish recipes to prepare a nice dinner for your family? Then check out my website at http://www.weloveseafood.com. You can find tons of free fish recipes there.
Tuesday, March 2, 2010
Tuna Fish Spaghetti Recipe
It is ironic that one of my favorite spaghetti sauces is one that I was almost too afraid to taste! But thankfully I did because not only is it delicious, it's also extremely easy to make.
I still remember my reaction when my sister-in-law told me she was making tuna fish spaghetti for one of my first visits to her and my brother's apartment. I loved spaghetti but with tuna? I tried to finagle a way out of eating it. Luckily I was unsuccessful because the dish turned out to be an excellent alternative to the pasta dishes I normally prepared. It is delicious and simple to make, plus it is great for a tight budget!
Assemble the following ingredients:
3 large cloves garlic
2 tablespoons olive oil
1 28 oz. can tomato puree
1 small can tomato paste
2 6 oz. cans tuna, preferably in oil
Salt to taste
Peel and mince the garlic. Heat the olive oil in a sauce pan and lightly brown the garlic. In a pinch, you can use garlic powder (not garlic salt), but the fresh garlic gives a better flavor. Stir in the tomato puree and tomato paste. Simmer for an hour.
Drain the canned tuna, leaving a little oil for flavor. Add the fish to the tomato sauce and heat until the tuna is hot. If you like, you can add salt.
This sauce tastes wonderful with homemade pasta but the store bought variety works well too. Top each serving with grated Parmesan or Romano cheese. Serve with garlic bread and a side salad with vinaigrette dressing. Mangiare!
Mary Tinat has worked for more than 20 years in the fields of writing and public relations. That expertise, combined with her commitment to a healthy lifestyle for herself and her family, led her to write articles about diet and wholesome food. For more information on her work, go to
Article Source: http://EzineArticles.com/?expert=Mary_Tinat
Monday, March 1, 2010
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