Month: June 2016

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If you want good pastry done right, here is a great convection oven recipe. If desired, the cream doses can be prepared up to 12 hours before filling. You can just freeze them to store more, just to be sure they are wrapped airtight. Cooking spray in this recipe, just put them constructed for experiments on a baking sheet. Make sure they are placed slightly apart and bake for 5-8 minutes in 400 degree oven.

This recipe serves 10 people

The ingredients for this convection oven recipe are:

Cream Puff Dough

Gasoline (you can choose any of these fillings)

ice

Choco-Orange cream

whipped cream, lightly sweetened and flavored

Chocolate flavored ice to put the toppings (optional)

sugar confectioner’s (optional)

Preparation of this convection oven recipe:

1. Use a spoon to separate Cream puff dough into 10 mounds. Parts to be equal to about 1/4 of a cup. Put it on a baking sheet and make sure that they are at least two inches apart.

2. You then have to bake the puffs in a convection oven set at about 375 degrees for about 30 minutes, or until they are golden brown. If you are cooking multiple sheets at the same time in one oven, you should make sure to change its position halfway through baking. Use a wooden skewer to poke holes in each blow and then continue to bake them until they are golden brown. After cooling spray rack.

3. Cut off the top of each puff and add about 1/2 cup of filling your power. Replace tops cut you off and then you can put the toppings you want. This convection oven recipe is very easy to do and you could try to experiment with different fillings.

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Source by Roger Mitchell

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When deciding what to eat for breakfast can sometimes fall into the rut of eating the same foods over and over again, but this is not a bad thing, it’s nice to have that bit of variety. This article gives you two good and delicious healthy breakfast recipes that if eaten in conjunction with other healthy meals as well as a progressive training program will go a long way to help you achieve your weight loss goals.

1. Sha Bang Egg:

Coming up with a healthy breakfast recipes for weight loss does not have to be that difficult. Eggs are a great breakfast food and cooking with them could not be simpler. Try these delicious “Sha Bang egg”.

These healthy breakfast recipes for weight loss are high in healthy fats and protein, which means it is perfect if you are on a low carb diet or by carb circle habits such as intermittent fasting “lean gains” style.

Serves 1

Ingredients

2 eggs, beaten.

1 small avocado peeled, pitted and diced.

1 red pepper, seeded and diced.

1/2 small red onion, peeled and chopped.

01.02 tomatoes, diced.

Fresh baby spinach leaves.

Handful fresh cooked shrimp.

1 teaspoon coconut oil.

1-2 cloves garlic, peeled and chopped.

A combination of the following fresh herbs, washed and chopped, parsley, basil, sage, tarragon, dill or chives. Sea salt and pepper to taste.

Method

In a large wok, saute onion, green pepper and garlic in the oil. When the onion is soft, add the eggs, shrimp, avocado, tomatoes, and spinach. Continue to cook on medium heat until the eggs are boiled and scrambled, then add the herbs. Period if necessary.

2. Homemade Muesli

Store bought muesli often very high in unwanted sugar (definitely not good when you are on weight loss broke) and because of this they are usually very high in calories. This healthy breakfast recipes for weight loss is delicious, full of fiber, complex carbohydrates, protein and healthy fat without all the extra sugar. A perfect way to break your fast.

Serves 1-2

Ingredients

• 1LB Gluten free Porridge Oats

• 1 cup chips Almonds (or mixed nuts of choice)

• ½ cup flax seeds

• 1 cup coconut milk

Method

1. mix all the dry ingredients together in a large bowl with coconut milk and leave until all liquid is absorbed by the goats. Spread the mixture thinly over baking sheet and toast in a small hot oven until lightly browned and fully dried.

2. Serve with coconut milk when cooled.

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Source by John Mulry

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Like other Asian countries such as Thailand and Vietnam, the Philippines is noted as one of the homes spices and food. Thailand, however, has now become more popular than the Philippines when it comes to food and recipes because there is an increased popularity in the west. Recipes cited below will bring your taste buds to life and allow you to discover food in the Philippines.

Ginataang Manok

Ingredients:

1/2 kilo chicken meat (any part)
1 red pepper
1 bunch spinach
1 medium ginger chopped
1 onion
5 garlic cloves minced
1 can coconut milk
salt and pepper to taste

Cooking Procedure:

• In a pan, fry the chicken meat until golden brown.
• saute onion, garlic and ginger.
• Add the chicken meat and mix.
• Add red pepper
• Add coconut milk and simmer until chicken is tender.
• When the chicken meat is tender, add the spinach. Salt and pepper to taste.
• Simmer for a few minutes and serve.

Enjoy your Ginataang Manok.

Bicol Express

Ingredients:

1/2 kilo pork meat
1 can coconut milk
2 Siling labuyo chopped
1 thumb size ginger diced
5 cloves garlic chopped
1 onion chopped
2 tbsp. Shrimp paste
1/4 cup water

Cooking Procedure:

• saute onion, garlic and ginger.
• Add pork meat cook until the outer turns light brown.
• Put a little water. Bring to a boil.
• Add the coconut milk simmer until pork is tender and the sauce thicken.
• Add shrimp paste and chili peppers. Simmer for a few minutes.
• Serve hot.

Enjoy your Bicol Express!

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Source by David John Hood

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Sapin-Sapin is very old Filipino delicacy that is handed down from generation to generation. It originated from Abra, a province in the northern Philippines. Because it has been around for years, it is self explanatory why some versions are already spread across the country.

At this moment, you will find Sapin-Sapin almost everywhere, from school cafeterias, to Filipino restaurants and cake shops. This version I’m going to share with you the recipe given my grandmother to my mother. And yes, my mom shared it with me. So enjoy cooking. Sapin-Sapin!
Ingredients:

• 2 cups rice flour (soaked for 1 ½ cups water)
• 2 cups white sugar
• 2 coconuts (5 cups coconut milk)
• ½ kilo Ube (compared, boiled, mashed and strained)
• ½ teaspoon powdered Anis

Cooking Procedure:

• for the top, mix 1½ cups thick coconut milk (first extraction), ½ cup rice flour, and 2/3 cup sugar. For the rest of the rice flour, add the remaining coconut milk, sugar and Anis. Stir well. Divide the mixture into two parts. Mix one part with Ube to be used for the middle layer. Use the other part for the bottom layer. Add yellow food coloring to make a light yellow mixture.
• Boil water in carajay (large pan) and put the bamboo steamer with thick muslin and pour it ¾ cup of pink mixture for the bottom layer. Cover carajay and steam mixture until firm. Pour over first layer of UBE mixture and steam again. When companies, pour over UBE coating mixture in the top layer and steam again. When firm, remove from the steamer. Allow to cool. Cut into ½ inch wedges.
• Arrange on a platter lined with banana leaves and serve.

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Source by Jasmine Enerlan

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Greeks love soup and “fassolada” is the national dish of Greece. This bean soup is very delicious. Grains are often in Greek soup recipes and this could be pasta, spaghetti or rice. Lemon rice soup is another favorite Greek.

Recipes from Greece are usually elegant and simple. The flavors from aromatic to bold and textures ranging from smooth and soft to crunchy. Greek food is usually fresh and nutritious product is widely used. Lamb and pork are the most popular meat in Greek recipes. Olive oil which is healthy fats, is used in this cuisine.

Greek soup recipes are served for lunch or as an appetizer before dinner. A lot of Greek soups are quite wet, but thick and filling, the entree will follow. Greek soups are often flavored with fresh herbs, citrus and meat or fish. Beans and vegetables are popular stuff too.

warm Discs for Maximum Flavor

A lot of the Greek dishes are traditionally served at room temperature, rather than chilled or hot, which may seem unusual, but a lot of food taste really better when served warm.

Cheese, for example, is often left out before serving because it is more flavorful and the same goes for meat and some salad vegetables. If you are doing Greek food for the buffet to room temperature will only make it more authentic.

Greek salad is especially good served at room temperature and if you want to make a simple Greek salad, combine a few cubes of feta cheese with black olives, lettuce, tomatoes, and fresh oregano. Splash of olive oil and a little salt and pepper finishes it off nicely. Feta cheese is salty and flavorful and it features some Greek dessert too.

How to Make Greek pasta and vegetable soup

Known as Bouro Bouro-soup in Greece, the Greek delicious soup recipe is flavored with tomato, peppers and black pepper. The flavor comes mainly from vegetables used to make it. If you want to clean out the vegetable drawer in the refrigerator, making this authentic Greek soup is a great way to do just that. Use any vegetables you want.

What you need

• 1 chopped fresh tomatoes
• 9 oz spaghetti, broken into 1 inch pieces
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon black pepper
• 1 peeled, chopped potatoes
• 1 chopped green bell peppers
• 1 1/2 tbsp tomato paste
• 3 peeled, chopped carrots
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• chopped 1 bunch celery

How to do it:

Place the vegetables in a soup pot and add enough water to cover them well. Bring the soup to a boil over medium heat, and cook the soup until the potato is soft and all vegetables are tender. This should take about twenty minutes.

Stir in the tomato paste and boil the soup in an additional five minutes. Add the olive oil, salt, black pepper and red pepper. Add the pasta and continue cooking the soup until the pasta is al dente. Serve hot or warm.

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Source by Christine Szalay-Kudra

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History:

Tacos were around even before Europeans arrived Mexican. Early residents of the Valley of Mexico are known to have tacos filled with small, easily caught fish and mix them with a variety of spices. Legend has it that Spanish conquistador Bernal Diaz del Castillo taco recipe shared with his soldiers when he arrived in Mexico, and they loved it.

Introduction:

Tacos are famous all over the world, though they are originally from Mexico. Although most people refer to as tacos hard shells, this is just one type – they can also refer to those made with soft flour tortilla. Beauty tacos is that you can actually add anything you want, meat or vegetables – though of course some traditional recipes that are popular in Mexico – as “Tacos de Cabeza” which is filled with insides head cow – or “Tacos de Asador” which means “grilled” or “spit”, and usually come with salsa and guacamole dip. Today I would like to teach you how to make traditional Suadero taco. Suadero simply been cut beef that we will use, in this case by feeding cows. It tends to be smoother in texture than other beef. This is quite a large recipe I usually make them for family parties and such, but you can easily scale it down if you just want to try. They make great party food though!

Ingredients:

30 corn tortillas.

4.5 lbs of wash suadero.

4 cups of milk.

2 bay leaves.

5 peppercorns.

2 cloves of garlic.

1/2 onion.

4 cups of oil.

pepper to taste.

Salt to taste.

Preparation

First, beef marinade with milk, 4 cups of water, a little salt and pepper. A few hours should do the trick. When ready to cook, heat the oil in a pressure cooker, suadero drain and let it fry a little. If you do not want to fry the meat like this because it is too much hassle, just go ahead and fry it in a little oil in a fry pan instead. Then transfer everything to the pan. Add the onion, a little water, peppercorns, garlic and other flavors and cook it covered for about 35 minutes, until the meat is soft. Remove it from the flame, let the pot cool and drain beef. Chop the beef and serve it in a warm tortilla to form tacos. Now you can add your own twist to the recipe, too, with your favorite salad leaves and bell pepper.

out this site lands check if you want to try other conventional Reviews Taco recipe .

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Source by James A Bruce

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When someone we know goes away, we want to help out by getting a dish to grieving family.

Often times, we are not sure what would be appropriate to come. When asked, I recommend fully baked casserole. Yes, the family will get a number of casseroles, but they can easily freeze casseroles for later.

Here are some tips:

1. Purchase cheap casserole dishes and keep them on hand. When the time comes, give your casserole in the dish. Families are too busy to worry about going back expensive your casserole dishes.

2. I would avoid tuna noodle casserole or baked macaroni and cheese. Families seem to get bombarded with them.

3. Going with your casserole, give the family a drink. A nice juices, sparkling water, soft drinks, flavored teas, etc. Beverages are often overlooked.

Here are three recipes that I like to do for bereavement casseroles.

Hamburger Bean

1 pound bacon

1 pound burger

1/2 cup onion, finely chopped

1/2 cup catsup

1/2 teaspoon mustard

2 tablespoons vinegar

1 pound can baked beans

1 pound can buttered lima beans

£ 1 can kidney beans

In a large skillet, fry bacon until done; drain and crumble. Fry burgers and onion in the same pan you used for the bacon until done. Return the bacon to the pan, add the remaining ingredients. Cook for a further 5 minutes. Pour into casserole dish. Bake for 1 hour at 350 degrees.

Corn Beef Noodle

3 cups uncooked egg noodles

1 can cream of chicken soup

1 can of corn beef, chopped into small pieces

3/4 cup milk

1/4 cup green pepper, chopped small

1 cup sharp cheddar cheese, grated

salt and pepper to taste

1/2 cup bread crumbs

in a large saucepan, cook noodles in boiling water until tender. Drain; stir in cream chicken soup until blended. In a large bowl, combine corn beef, milk, cheese, peppers, cooked noodles and soup mix. Salt and pepper to taste. Pour into greased 2 quart casserole dish. Sprinkle with bread crumbs on top. Bake in 350 degree oven for 30 minutes.

Cheesy Chicken Noodle

1 (16 oz.) Bag egg noodles

1 1/2 lb . cooked chicken, cubed

2 cans cream of chicken soup

1 cup frozen peas

1/2 cup Parmesan cheese

1/2 cup bread crumbs

milk

in a large stock pot, cook chicken until done. Remove bones and set aside. In a large saucepan, cook the egg noodles until tender, drain. Combine chicken, noodles and peas in a 2 quart casserole baking dish. Pour the cream soup of the noodle mixture, add enough milk to cover the noodles. Sprinkle Parmesan cheese and bread crumbs over noodles. Bake at 350 degrees for 45 minutes.

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Source by Shelly Hill

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Cheese-filled Masa is known as Quesadillas, but if you prefer to use seafood can make a salad with it instead. It might not be one of the more authentic Mexican food recipes but it is often fun to try new things.

Maybe some fish to be used up, in which case this recipe would work well. You can choose from tilapia, cod, halibut, or anything else with white flesh. Since you are going to add a lot of spice, it is safe to use thawed fish, and it is a great budget choice. Select Base, red snapper, or one of the least expensive forms of fillets.

If you want to make a quick and easy Quesadilla recipe you can fry the cheese in rolled or folded tortilla until it melts, but this recipe shows you how to make your own tortillas as well as the filling, so there is a traditional Mexican recipe, but some others you might find online.

Make the filling for these Quesadillas up to forty-eight hours ahead if you want. This recipe makes twelve salad and you can serve tomato salsa with them.

What You Need

• 1 lb shredded, fried fish fillets
• 3 de seeded, chopped tomatoes
• 2 tablespoons corn oil
• 2 finely chopped garlic cloves
• 1/2 finely chopped onion
• 14 oz Masa Harina Masa or corn, prepared following the directions on the package
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped green olives
• Salt and black pepper

How to Make it:

pat dry filets by poaching them. Heat corn oil in a skillet and saute garlic, onions and tomatoes until the tomato juice has evaporated. Stir in the oregano, olives, fish and some salt and pepper and cook for five more minutes. Let the mixture cool.

Masa Divide into twelve pieces and roll them into balls. Cover them with a damp cloth or plastic wrap. Heat an ungreased skillet or frying pan. Set masa ball between two sheets of plastic on a tortilla press and press down to make tortillas. Take a sheet of plastic off and turn the tortilla in the skillet or pan.

Peel the other sheet of plastic off and fill it with some of the fish the filling mixture. You can also add epazote leaves at this point, if you like, though it is an optional subject.

Fold dough in half to reach the fish mixture and press the dough edges together. Quesadilla cook until brown spots on the underside. This will take three or four minutes. Flip it over and cook the other side. Repeat these steps with the Quesadillas and serve hot or warm.

You will find that the kids love it as much as adults do. If you already know you want traditional Mexican recipes and fish dishes, you are sure to enjoy this wonderful meal.

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Source by Christine Szalay Kudra

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Number Paleo diet followers is increasing dramatically and the need for new recipes is a reality. Most have a busy and stressful lifestyle where time to cook complicated food is not always available, the fast and easy Paleo meals are most wanted.

There are several sources of Paleo recipes on the Internet, forums and through cookbooks. Usually people use their personal touch to make a difference and make a new, but still delicious and healthy recipes.

Chicken is one of the major food in Paleo diet. With fully Paleo symptoms, chicken is used in a number of Paleo recipes. Tasty and easy to cook in several ways, it can be used in almost every meal type. Whether it is breakfast, main dish, salad or side dish, there is an infinite number of ways to cook chicken by adding extra content that will give extra flavor to it.

Chicken and egg salad with almonds satay sauce is one of the common chicken Paleo recipes. In addition, the chicken, it has eggs are a good source of protein, almonds and coconut cream are fully Paleo food and a good alternative to dairy products. With all required materials to be used as a main dish, this Paleo chicken recipe can also be used as a side dish. Very easy to prepare, this healthy recipe will please grown-ups and children.

Another tasty and easy to make recipe with only seven ingredients is piquant chicken. Peppers, onions, lemon and pepper are among the ingredients. Like most Paleo recipes, this chicken recipe has two ingredients which are used in almost every Paleo recipes, they are garlic and onion. If you take a look at cookbooks or online recipes you will notice that several versions of chicken breast Piquant is found. Each person presents a personal touch by adding a small spoonful of honey or pepper or even other materials and the final recipe will still tasty recipe.

As you may have noticed, one of the desired ingredients Paleo diet is coconut milk. Coconut milk is rich in calcium and it is an excellent substitute of dairy products that are not allowed in the Paleo diet. Combining coconut milk with chicken and add the spices to get the perfect recipe. Thai coconut chicken curry combines the sweetness of the coconut full fat milk with a slightly bitter taste curry. Whether to use yellow, red or green curry paste, the recipe will be delicious either way. Some add-ons can be with a bunch of asparagus turning recipe in a more attractive and delicious one.

Definitely, the number of tasty and great Paleo recipes chicken is huge and it is very difficult to choose only two or three and say these are the best yourself. The secret is to pick up one chicken Paleo recipe and make a unique new recipes by changing the materials and add new ones. Teaspoon of new ingredients can turn a normal recipe into an alien and incredibly tasty meal.

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Source by James Hamby

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I made sausages in the same way pretty much for years. They were always right, but nothing to brag about. I think maybe in the back of my mind, lowly Wiener was just not important enough to justify the creative input of imaginative cooking my side. Then one day, I decided to try something else.

As a teenager, I was taught to boil Wiener in water, put it in a bun, and squirt various spices above. But as I grew and advanced skills in cooking, I knew there had to be a way to improve on this method of cooking sausage.

Things that go well with hot dogs are: potato chips, baked beans, coleslaw, or potato salad.

This method of cooking the poor Wiener is now a regular thing around my house. My family loves them, and they are very good. Here’s what you need:

* All beef hot dogs (you can eat the other “stuff” if you want, we eat only beef hot dogs, we will also bun length)
* Soft buns ( you want fresh buns here, not old, if you can steam stale buns back to life if you insist on using old bread – I have other uses for old bread such as bread pudding with Amaretto Sauce)
* Sausage relish
* Sauerkraut
* Diced onion
* Mustard and ketchup
* Kraft shredded Mexican style four cheese mixture
* Sausage chili sauce (Castleberry’s is our favorite)
homemade Cole * Laura’s slaw
* Butter
* Tin foil
* Crock-Pot
* Cast iron pan

Now, you are not to do everything the same way I do. I let everyone know how I do it, and you can adjust as you see fit.

Please note that sausages need to spend some time in a crock-pot to be good and steaming method I mention below are great. Plan properly so that the dog pack to get warm and meld the “package” them in hot crock-pot. I usually dogs and allow them 45 minutes to an hour in crock.

1. About an hour before dinner, turn the crock-pot on low and let it get hot.
2. Heat iron pan and add a tablespoon of butter.
3. Fry beef hot dogs in iron pan.
4. When they have a “fry” on the outside, sort of like you get if you grill them removed and placed inside a fresh not stale soft bun (I’m very particular about my bread be soft and fresh)
5. Immediately tissue composed bun and Wiener in tin foil, sealing the edges.
6. Place in crock-pot.
7. Repeat with the remaining beans and hot dogs.
8. Cover the crock-pot and let it stand.
9. chili Heat in microwave or on the stove.
10. Prepare other spices.
11. Get up on the table, including drinks, chips, dip, whatever.
12. Then get out alone put a dog at a time for each diner, keep the rest in a crock-pot with a lid to be hot.

This heat up very much. Simply take a bun and Wiener mixture out of aluminum foil (do not forget this step in order to avoid nasty incident microwave), wrap loosely in a paper towel and microwave for 10-15 seconds. Do not overdo it, bun will get hard.

Alternate method: I tried this once and it was even better. Set rack in the bottom of the crock-pot before adding the sausages. Add one tablespoon or so of water. Be careful, you do not want to have the dog pack sits in water. The idea is to light “steam” them instead.

I usually eat two hot dogs, who made as follows:

Version # 1: (contained in the order used) mustard, ketchup, relish, chili sauce, cheese, onion

Version # 2: (contained in the order used) mustard, relish, onions, sauerkraut, homemade coleslaw

Now, check here the slaw. There are all kinds of different ways to make coleslaw. It is also slaw mix that can be purchased in bags. I particularly like about my slaw I’m on my bread. My Momma made coleslaw pretty much the same way for years, and it tasted always good.

If you’ve ever eaten bad coleslaw, you’ll remember it. Fast Some have the audacity to call it the coleslaw, but it is more like a tasteless cardboard “material.” Did it seem to you to always slaw in many restaurants often stark white, as if it is made entirely of cabbage core? Makes you wonder what happened to all the green stuff.

I’ll be sure to put a link to my coleslaw recipe at the end of the article, so be sure and grab it and try it with this delicious stadium style sausages.

I’m very picky about certain things: fresh bread is one; fresh milk is different; good taste coleslaw is important; I think hot dog chili sauce with Castleberry is great; I use Kraft Mexican style four cheese blend almost daily; I want to know what’s in the meat I eat. However, to each his own. Enjoy!

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Source by Laura Maness Brown