Juice Recipes for safe and effective Fasting

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This article reviews all you need to know in the short or extended juice fast the benefits, precautions, and preparation of the necessary juice recipes. Juice fasts are increasingly popular for cleansing the body of harmful additives we consume through our standard American “junk food” diet. Juice fasts are also popular as a way to lose weight and fight disease.

Proponents of juice fasting explain the unhealthy content in packaged and processed foods build up in the body. The best way, and some even argue that the only way to rid the body of these toxins is a juice fast.

However, many medical experts believe that drinking nothing but juice for a long time is not only unnecessary, but dangerous. They suggest that the body has a very powerful eliminative system and the need to clean up a diet of any kind.

Some experts recognize that, given the increasing prevalence of processed foods, decreasing the nutritional value of mass-produced our crops and our habits of overeating, more nutrients and some type of support digestion and elimination Our system can help, such as the unique fast. Drinking fresh Juiced drink in the morning and not eat anything until lunch or dinner on occasion can help your system concentrate on healing instead of digestion.

Caution. First of all, be careful dehydration, fatigue and weakness. For many people, prolonged juice fast causing low blood sugar, which leaves them tired and weak. And even if you are drinking juice, you may not be getting enough fluids. Signs of dehydration are dry mouth, excessive fatigue, thirst, headache, dizziness and mental confusion.

The most important thing for anyone trying to lose weight through juice diet, be careful to be sure you are getting all the nutrients the body needs or you will actually see the opposite result – weight gain! Here’s why.

Whenever you reduce your intake of nutrients, complex process begins slowing down the metabolism and the release of specific hormones. If you starve yourself of certain nutrients, your body will start to store rather than burn the food you eat, resulting in weight gain. Drink specific combinations Juiced fruits and vegetables while fasting as listed below will cleanse the body without lowering metabolism.

Another important caution is to know that extended juice fast can affect the emotional health. Some people experience depression and blood sugar is reduced a lot. Restrictive diets can actually lead to chronic dieting and even life-threatening eating disorders. If you are seriously thinking about the long fast at any time for more than one day a month, I recommend consulting your doctor first just to be sure that the condition you may have not deteriorated or hindrance to solid. Or start with the weekend juice fast on-site spa.

Preparation. If you are serious about fasting , preparation begins five days before. You can make changes from solid food of liquid can be drawn from cereals, dairy foods and meat. Eat more cooked vegetables, salads, fruits and fruit juices. 3. day eating only raw salads, fruits and fruit juices. 4. day narrow your food choices a little more by replacing breakfast with juice.

benefits. If you have chosen a quick lasting 2 or more days, body changes. The biggest change affects the pH balance of your computer – changing from acidic to alkaline which is particularly useful where the disease is more comfortable in an acidic body.

belly contracts as well as your digestive tract is cleansing, you will experience a near miracle weight loss. But this loss, keep in mind, is also ridding the body of vitamins, minerals, and up to 75 grams of protein a day. So be sure juice recipes are nutrient rich – I list some of the very best below.

Along with weight loss, prepare yourself for hunger pangs, headaches, and dizziness. And you’ll be urinating – unexpected levels.

If you decide to fast for a longer period, such as four to seven days, your liver will change as well. It starts the excretion of toxins and chemicals from the body. This activity can cause nausea, fatigue, and nervous. Some people even report shortness of breath. Other symptoms may include bad breath, diarrhea, skin blemishes and body odor.

If you embark on a quick two weeks or longer, expect a different set of symptoms to come involves elimination of toxins in the blood. Experts claim that during such fasts cleaning deep tissues and organs occurs resulting in a full range of emotions from stressed and irritated to euphoric. Many medical experts say these emotional reactions have absolutely nothing to do with the cleaning process, and related to hunger.

Ending Fast. Just as you prepared system for your fasting, you need to alert the body that things will soon return to normal. Resist the temptation to eat large amounts of food. You can return to normal eating habits. This reduces the stomach pain, indigestion and diarrhea. Not only that, but it also ensures that you do not over-emphasize the organs, especially the liver, heart and lungs.

To stimulate the digestive system, it is important to follow some simple rules when you start to eat solid food again. Sit down while you eat. This encourages proper digestion. Eating a very low doses, and allow your stomach to get used to food again. Most people who break the fast discovering that it is best to deal with it in three different levels.

Stage 1 should last about half the number of days that you were at a rapid pace. The aim is to stimulate the stomach by eating only soft foods with high water content, such as light soups, fruit smoothies and a ground almonds, sesame or sunflower seeds.

When your body is ready to eat solid foods again, start with juicing fruits such as watermelon, cantaloupe, oranges, apples and pears. When you eat this, try some heavier fruits and vegetables such as cucumbers, peaches, apricots, and green peppers. Next – you are still in phase 1 – eat soups with vegetables or potatoes.

Stage 2 may last a day if you have moved short fast, or up to five days for long not eating. Competent body to dry salad. If these sit well with you, add some dressing, but keep it simple. Most juicing experts suggest topping off salad with olive oil and lemon, avocado, or tofu. At this point, eat small amounts of nuts and seeds in the ground dressings, juices, and even smoothies. Be sure to include thicken soups now. And feel free to increase the amount of vegetables you are consuming.

Several foods that you should avoid in this phase are: corn, beans, meat and dairy products.

Stage 3 can last only one day. If you have been fasting for a long time, such as 10 days, this phase can last as long as five days. You can now reintroduce steamed vegetables, baked potatoes and rice. Try to eat cereals, cereal and bread. See how they sit in your stomach. Should stomach dairy products and meat. Listen carefully to what your body is telling you. If it does not feel quite right, go slower. Do not force. Avoid fried foods, high-fat cheese, products with added sugar and packaged and prepared foods

Juice Recipes empty. Recipes below are specifically designed to ensure that your body gets all the nutrients needed to function well while cleaning. Do not use a recipe only, but use different every time you eat.

To Stop food cravings

cantaloupe, without rind
1 cup strawberries

Detox Power Juice

1 wedge watermelon
lb. red grapes

Cleaning Green Juice

2 apples, peeled, cored
2 stalks celery
handful of Swiss chard

Cleansing Radish juice

1 apple, cored, peeled
1 beet
1 carrot, greens removed, peeled
10 radishes
juice of 2 lemons
zest of 2 lemons
1 cup sparkling mineral water (optional)

Sweet Detox Juice

4 carrots, greens removed, peeled
2 stalks celery
handful parsley
2 cups spinach leaves

watermelon Detox Juice Power

3 apples
1 lime, peeled
2 cups watermelon

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Source by Gilbert jan

Tamil Recipes – Madurai Prawn Fry

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This is very easy Madurai Tamil Recipes Prawn Fry the oil-consuming (which also tastes great) affair. But nothing to beat this recipe for taste and pleasure of the original shrimp flavor. my mothers special from Pasumalai, Madurai.

Ingredients:

Prawns / shrimp 2 to 4 cups depending on the size shrimp

Red chili 2 tsp

Turmeric 2 teaspoons

fennel 1 tablespoon

Ginger / garlic paste 2 tablespoons

curry leaves some

salt to taste

Oil 4 cups

Water to cook

method:

method:

1. Clean the prawns well and peel the shell off, then rub the red chili, ginger / garlic paste, salt and turmeric in about 15 minutes

2. Pour the oil in a deep pan and let it heat up in high

3. Now add the fennel and fry a bit of curry leaves. Add the prawns in smaller quantities depending on the number and size of shrimp wok phone. Do not let them stand another.

4. After about 5 minutes they should have become brown so now turn the side and let the other side will also be brown and crisp

5. Serve as an accompaniment for any meal or eat it as a snack or bite for drinks

shrimp are shrimp in America it is also called the “Erat or Ratu ‘in Tamil Nadu. it is seafood that gas become expensive int he recently. All export market in India took a the last two decades and make it almost impossible for people living in India especially Y in the coastal area to buy and eat shrimp. the export market can afford to pay higher prices because demand for shrimp overseas local price of shrimps and prawns have increased beyond common man; s ability to pay up.

the recipes for this seafood like shrimp that many and varied. They are in a regional context and flavor in India varies greatly from region to region. South has traditional curry recipes based and north has a different set of assumptions. These are also available for cooking like the one above and a variety of curries and gravies abound. Coconut is also used in some of these shrimp recipes throughout South India especially Kerala.

Some people have allergies associated with any seafood more so with shrimp. You may need to consult a physician before trying out any of these rights in shrimp. Curry and all the ingredients are available in American Indian and Asian grocery stores in major cities throughout the United States. The Internet now also provides all kinds of imported parts through courier service.

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Source by Robert R Fenn

Baby Shower Party Recipes: Make “Baby” theme

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“When you’re looking to make food for the next baby shower you host, make sure the word” child “appears in all recipes. When the baby shower party recipes all have the word “child” in them, you are doing a menu thematic. your guests will love it!

Here are some baby shower recipes you can consider next time you are hosting this type of party:

* Baby Shrimp

* baby meatballs

– Both of these only need to be purchased and heated you can serve them as appetizers. with decorative toothpicks

* Baby Carrots

* Baby Snap Beans

* Baby Swiss cheese

– .. Wash and eat the vegetables cut into cubes and eat cheese. This is can be used as sides along a main course or as appetizers all the baby shower.

* Baby Bagel Sandwiches

Ingredients:

various cooked meats – ham, turkey, roast beef

various fillings – chicken and tuna salad

various cheeses – American, Swiss and mozzarella

Baby dents – white and wheat varieties

sliced ​​vegetables – lettuce, tomato, cucumber

spices

– slice bagels and place on a large serving tray.

– Create a large display of cooked meats and cheeses on a special large serving tray.

– Have a variety of fillings match the serving bowls on either side of cooked meat tray.

– Create a large display of sliced ​​vegetables on a separate large serving tray.

– Allow your visitors to create their own breast Bagel sandwich at the site, so it will be fresh and to their liking.

* Baby Back Ribs

Ingredients:

2 lbs pork baby back ribs

1 bottle of barbecue sauce – 18 ounces of your favorite varieties phone

– Brush each rib with a lot of barbecue sauce. Wrap tightly in a piece of tin foil sprayed with cooking spray. Put in refrigerator overnight.

– Preheat oven to 300 degrees F.

– Bake foil covered ribs for 2 ½ hours.

– Remove the foil and add sauce to taste.

Makes 4 servings

* Baby Blue Punch

Ingredients:

1 package of blue drink mix, unsweetened – the trick is blue

1 bottle of lemon lime soda

1 bottle white cranberry juice

vanilla

white sugar

– In a large punch bowl, mix flavored drink mix , lemon lime soda and cranberry juice.

– Add sugar to taste, up to 1 cup.

– Scoop ice cream on top and serve.

Takes up to 24 doses

All these baby shower party recipes are fresh, yummy, and will allow everyone to eat something they enjoy.

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Source by Gail Leino

Famous Ceasar Salad Recipes

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Caesar Salad is undoubtedly the most popular of all salads. Hence, the name established for royalty. It has gained popular acceptance mainly because it has the taste and texture you can really enjoy. In other words, it does not taste like most healthy food should. Below are two amazing recipes and takes the well-loved salad.

CEASAR SALAD (From Recipe Source.com)

4 ounces anchovies

3 tablespoons Dijon mustard

2 ounces garlic – chopped

4 egg yolks

1/2 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cup Parmesan cheese

1 liter of olive oil

1 teaspoon black pepper

salt – to taste

12 cups romaine lettuce

croutons – seasonings in the recipe

Step one: Prepare the croutons (optional)

Cut loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt and pepper. Bake until crisp.

Step two: Prepare Caesar Salad Dressing

In a large bowl, grind anchovies to a paste-like consistency. Stir all materials except for romaine lettuce.

Step three:

Tear romaine lettuce into large pieces and place in large bowl. Pour salad dressing over salad and toss salad. Serve immediately.

CEASAR salad with lemongrass-SKWERED SHIMPS and scallops (from recipe Link.com)

CAESAR DRESSING:

1 cup mayonnaise

1/4 cup parmesan cheese, preferably Reggiano

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons chopped garlic

2 anchovy fillets, finely chopped (about 1 teaspoon)

1/8 teaspoon ground pepper

about 1/3 cup water dilutes

16 large shrimp ( about 1 pound), peeled and deveined (tail)

1 tablespoon plus 2 teaspoons olive oil

16 medium sea scallops (about 1 pound), muscle removed

3 / 4 tsp kosher salt

1/4 teaspoon ground pepper

8 lemongrass stalks, cut into 10 to 12 inch skewers, soaked in water for 30 minutes

2 cups croutons

6 cups lightly packed mixed salad greens

6 cups lightly packed chopped hearts of romaine

1 cup grated Parmesan cheese, preferably Reggiano

1. For dressing, combine mayonnaise, parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovies, and pepper in a small bowl. Whisk until well incorporated. Whisk in water to desired consistency. Refrigerate until cooled.

2. Preheat grill to medium high or oven to 450 degrees F. Add the shrimp with 2 teaspoons of olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season shrimp and scallops, on both sides with kosher salt and pepper.

Thread 4 shrimp on each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops on each of the 4 lemongrass skewers, so they will also lie flat when cooking.

Cover grill and cook for 8 minutes, turning skewers frequently, until the shrimp are pink and scallops are opaque throughout. Or put skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

3. Toss the croutons in a bowl with about 1/4 cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2 cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross skewers 2 seafood salad on top of each portion.

4. The dressing can be made up to 1-week in advance and refrigerated. Seafood imagery can be grilled or baked up to 8 hours in advance and refrigerated. (If óelduðu, be sure to cook the seafood on the rare side so as not to overcook when reheated.) Is heated in a preheated 350 degree F oven, covered with foil, for about 5 minutes.

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Source by Low Jeremy

Top 10 Best Milkshake Recipes

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Is there any drink more fun and refreshing than ice cold milkshake? I do not think so. Milkshakes are part of American food culture and have spread around the world. Here is my list of the best Milkshake recipe can be found anywhere.

Classic Vanilla Milkshake – Made with vanilla ice cream and vanilla extract. The original “plain” Milkshake is still a crowd pleasing favorite. Adding a maraschino cherry on top makes it a little more special.

Fashioned Chocolate Milkshake – Made with chocolate or vanilla ice cream (depends on how intense you want the chocolate flavor), milk and chocolate syrup. This is always the next favorite Milkshake flavor. It is so easy to make and delicious to drink!

I Love Strawberries Milkshake – Made with strawberry ice cream, milk, fresh strawberries and whipped cream. Yum! Makes me ravenous for one just thinking about it.

Purple Cow Milkshake – Made with grape juice, banana and milk. Purple cows are cool (and very rare). This Milkshake is a real treat for kids and kids at heart.

Chunky Monkey Milkshake – Made with vanilla ice cream, chocolate chips, banana and instant coffee. This Milkshake can cause spontaneous get up and do the chunky monkey dance.

Cherry Vanilla Milkshake – Made with vanilla ice cream, maraschino cherries, milk and chocolate syrup. A chocolate covered cherry in your glass.

Shamrock Milkshake – Made with vanilla ice cream, low fat milk, mint extract and green food coloring. Pretty simple Milkshake you can enjoy at home, even though a certain well-known burger place does not make them anymore.

Chocolate Peanut Butter Milkshake – Made with creamy peanut butter, milk and chocolate syrup. A nice alternative to peanut butter sandwich.

Caramel Latte Milkshake – Made with coffee ice cream, milk and caramel syrup. Just as good or better than any drink at the local coffee or donut shop, plus, you can do this at home when you are in the mood to treat yourself to something extra special.

whoppers Malt Milkshake – Made with vanilla ice cream, chocolate malt syrup and whipped topping. This is the easiest way to make a milkshake that has that old fashioned malt taste.

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Source by Donna Monday

Bulgarian recipes and cuisine

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cuisine Bulgaria contains a unique blend of flavors reflect the state of the country in Southeastern Europe. Greek, Turkish and Middle Eastern influence combined with native Slavic traditions.Furthermore country, many say that they can detect the effect of further too: Hungarian cuisine, a taste of Italy, and just a hint of the Mediterranean.

The first thing visitors will notice is that Bulgaria has its own special subject. These are kiselo mlyako (literally “sour milk”) is yogurt and Sirene (white brine cheese that can be made from cow’s, goat’s or sheep’s milk).

Some popular traditional Bulgarian dishes are:

– Shkembe Chorb – Some Bulgarians proudly claim this unique tripe soup as a national historic tradition, but see it as uncouth and just a little rude. The soup is made from the stomach lining of a cow, mixed with milk, and then used to use vinegar, garlic and chili peppers. According to legend, if drank in the morning, soup can act as a hangover cure.

– Tarator – A cold soup, often eaten in the warm Black Sea regions. Tarator is made using yoghurt, cucumbers, nuts, vegetable oil and water, and flavored with garlic and dill. It is often served chilled, sometimes even with ice.

– Shopska salad – Traditional Bulgarian salad of dice vegetables, raw or roasted peppers, tomatoes, cucumber and onion. Salad is served covered with grated or diced Sirene.

– Lyutika – A type of salad relish made from a mixture of roasted peppers, tomatoes and onions, finely crushed with a pestle and mortar. Lyutika is flavored with garlic and parlsey, and is sometimes mixed with yogurt, Sirene, hard-boiled eggs or even pieces of cooked chicken.

– Lukanka – Spicy sausage made of pork or beef (veal). The sausage is processed in the gut and dried cow to dry for up to 3 months. When dried, it is pressed, and white fungus is often allowed to grow on it (the fungus is removed before eating). Lukas is eaten, it is cut into fine slices and served cold.

– Soujouk – Another type of dry-cured spicy sausage. Soujouk is made of minced beef, and can be eaten cold, but will be cooked before eating. Because of the high fat content thereof, it can be cooked in its own juices without oil.

– but Elenski – Dry-cured ham, traditionally Elena in northern Bulgaria.

– Banitsa – A light baked savory pastry made with eggs and Sirene.

– Sarma – A rolled leaf, stuffed with a spicy mixture of minced meat, rice and finely chopped onion.

– Popara – A meal of dry, perhaps slightly stale bread. The bread is cooked with milk, tea or water, a small amount of butter and sugar, and either kajmak (type of cream) or Sirene.

– Gyuvetch – A casserole made with diced beef, peppers, onions, tomatoes, eggplant, and okra.

– Tsarska turshiya – pickled vegetables; cauliflower with carrots, celery and peppers.

– Selskar turshiya – pickled vegetables; cauliflower with green onions, geen tomatoes, cabbage, carrots and celery.

As savory dishes, Bulgaria is also home to many excellent desserts. These include:

– Garash – A walnut cake, frosted with cream and bitter chocolate, then covered with chocolate icing.

– Halva – A sweet made with sesame seeds or sunflower-seed tahini. There is also a variation made with semolina, and other varieties (known as “white halva”) from sugar which is traditionally eaten just before Lent.

– Kozunak – Sweet bread with milk, butter, sugar, egg, raisins and lemon zest.

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Source by Sunil Tanna

Restaurant Recipes Online

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With the advent of computers and especially the Internet, it is now so easy to get hold of Restaurant Recipes Online. You can simply find a recipe you want or perhaps an entire recipe book for your favorite restaurant meals and download them directly to your computer.

With access to some of the best restaurant meals that have ever been created now I cook all the time. Before I had my recipe book I used to just throw away what I could find in a saucepan or frying pan and see what turned up. Some of the meals were great while others were a bit ordinary. This is fine for one guy, but if you want to invite a girl to dinner then you really need to learn how to cook or at least follow the recipe. The following recipe is something I can do and cook great food is just a bi product. Below I have provided you with one of the recipes I found for Chilli famous Baby Back Ribs.

In the past when I invited my friends to dinner I ever used for grilling. I love BBQ, but it was really the only thing I could cook. When I learned to follow the recipe book I then began to cook another to go with BBQ. I started to cook simple things like buffalo chicken wings and some simple desert until I really improved my cooking skills. Now I have a dinner party and cook anything my friends tell me they like. Well as long as I can find a recipe for it. I have even gone to the extent of making a proper menu and printing them from your memory of meals my friends like and cook them for dinner parties every week or so.

Guys, if you can learn to cook then you will really impress the girls. Practice makes perfect and it’s true for anything including cooking. Have been in cooking favorite Restaurant Recipes Online and keep trying until you get it right. I now you can do it. Enjoy the recipe below and happy eating.

Here the Baby Back Ribs recipe I promised you.

I want my “baby back, baby back, baby-back ribs.” This is a dish that Chilli is famous for. Full rack of ribs “double-basted” with BBQ sauce. Usually served with cinnamon apples and home fries.

6 pounds of baby back pork ribs
2 cups of water

Sauce

1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon of liquid hickory flavor
3 tablespoons of Worcestershire sauce
1 1/4 teaspoons of salt
1/2 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut Rib plates in half, so 6-8 ribs of the section. In a large roasting pan, arrange ribs evenly, then add water. Cover pan sealed with a lid or foil to prevent steam from escaping. Bake for 3 hours.

3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.

4. Prepare coals in BBQ. Remove ribs from roasting pan. Discard water.

5. cover ribs with sauce, saving about 1 1/2 cups of sauce at the table for later use. Grill the ribs on grill for 5 minutes on each side or until slightly charred.

6. Serve with the sauce and plenty of moisture towelettes or paper towel.

Serves 6-8

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Source by Mathew J Flanagan

Filipino Recipes – Recipe Longsilog (Breakfast) – Pinoy Food

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Silogs, a popular time for sinangag (fried rice) and itlog (eggs), are certainly favorite morning meal every Pinoy’s. Because of its popularity, you can even consider it a national breakfast Philippines, if there is such a thing.

These early morning delights come in several combinations of tapsilog (by losing), tocilog (with tocino) and longsilog (with longanisa or Filipino sausage) topping the list. There are still many varieties of silogs as cornsilog (with corned beef), chiksilog (with chicken), chosilog (with adobo), dangsilog (with danggit or rabbit fish), bangsilog (with Bangui or milkfish), hotsilog (a hotdog) and many more.

But for this recipe, we are going to prepare a mixture of longanisa or famous Pinoy sausage, sinangag or savory garlic fried rice and egg. Yummy! My mouth is already watering just thinking about it.

Ingredients:

  • 5 links longanisa sausage
  • 3 eggs
  • 4 cups leftover rice from the previous night
  • 1 cup of water to cook longanisa
  • ¼ tablespoon ground black pepper
  • 2 cloves garlic
  • oil for frying
  • ½ tablespoon salt
  • ¼ tablespoon MSG

Cooking Procedure:

  • cooking longanisa sausage, put longanisa in a pan with water and place under medium heat until it comes to a boil. Let the water evaporate completely until the oil begins to ooze from the sausage links. Cook evenly, stable roll sausage links and fry for about 5 minutes.
  • For eggs, beat two egg as high as you prepare omelet. Add a pinch of salt to taste, then cook in a pan. Take out of the pan then put aside. Get another egg sunny side up. Cook used the same pan. Take out when done and set aside.
  • For garlic fried rice, broken rice a particularly large cubes and set aside. Put oil in a heated pan and cook garlic until the color turns golden brown and the aroma is wafting in the air. Add rice and stir for 1 minute. Add MSG, salt and pepper for added flavor. Cook for another 5 minutes and stir continuously to prevent the rice from scorching.
  • arrange fried rice, longanisa and eggs in a serving plate and serve while hot.

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Source by Jasmine Enerlan

Swiss Salad Recipes – Three Tasty Salad Ideas

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You can purchase salad recipes from Switzerland very easily at home and the Swiss do not enjoy eating salad, served either alone or as a side dish with marinated steak recipes and other such meals. Salad niçoise, “Gurkensalat,” and red cabbage salad are just some Swiss recipes you can order at restaurants or make yourself at home.

How to Make Swiss potato

is basic potato salad by combining chopped boiled potatoes with mayonnaise, but the following recipe takes the dish to a whole new level by add celery, Tabasco, beer, mustard, bacon and more. If you are using a flank steak marinade for beef for your special dinner, this dish would be a good accompaniment for meat.

What you need

  • 1 chopped rib celery
  • 6 potatoes
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon chopped onion
  • 1/2 teaspoon Tabasco sauce
  • 1 can beer
  • 1 tablespoon white sugar
  • 2 tablespoons butter
  • 1/2 teaspoon dry mustard
  • 4 slices bacon
  • 2 tablespoons chopped fresh parsley

How to do it:

Boil the potatoes until they are tender, then peel and slice them. Fry the bacon until it is crisp, then break it up, and combine it with salt, celery and onion. Stir in flour and butter together in a pan until the butter melts and the two are together, and then add the sugar and mustard.

Stir in the Tabasco sauce and beer gradually and bring mixture to a boil, stirring it all the time. Pour this mixture over the potatoes and sprinkle parsley over the top. Toss mixture and let it stand for an hour. Add the bacon and onion mixture, toss again and serve.

How to Make a salad with typical Swiss Gruyere Cheese

Gruyere is often used in recipes because it has such a special flavor. It is a cheese that is traditionally used to make French onion soup. The following recipe combines this cheese with homemade vinaigrette by marinating it in white wine for gourmet taste.

What you need

  • 1/4 cup Chardonnay or similar dry white wine
  • 3 tablespoons cold water
  • 1/4 pound arugula or watercress
  • £ 1 Gruyere cheese, into very thin strips
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 4 chopped shallots
  • 3 tablespoons corn oil
  • 1 tablespoon chopped parsley
  • Salt and black pepper

How to do it:

marinade cheese in wine and water for thirty minutes at room temperature. Stir in the vinegar, mustard, shallots, corn oil and parsley and add salt and pepper to taste. Pour this vinaigrette over cheese mixture and stir. Toss with salad greens and add some extra black pepper, then serve.

How to Make cucumber salad

This dish, which is known as Gurkensalat in Switzerland, is easy to prepare and it has a cool, refreshing taste. If you like sour cream and you want to serve creamy side dish with delicious marinated steak, this one could be perfect.

What you need

  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley
  • 2 cucumbers
  • 1/8 teaspoon black pepper
  • 1/2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1 1/2 tbsp white sugar

How to do it:

cucumbers sliced ​​very thinly, then sprinkle vinegar, salt, pepper and sugar over them. Let marinate slices in twenty minutes, then drain them and toss with sour cream. Sprinkle parsley over the top and serve.

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Source by Christine Szalay Kudra

Dutch Oven Campfire Recipes – Devil Cherry Cobbler

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It is up to you to make campfire cooking on outdoor camping trip for the weekend and you have all the campfire recipes presented, trying to decide which ones to use. You want to impress your fellow campers with expert culinary skills, but you do not want to be stuck in the camp kitchen while they have all the fun either. This one-pot, one-step dinner desert will make sure they remember you. And it is so easy that you can prep it for 5 minutes, set it on fire, and forget it until it’s done. The result will be a desert campfire they will talk about for years.

Devil Cherry Cobbler desert is cooked in a cast iron Dutch oven, and served her well. Less mess, less clean-up. The only cookware you need is a cast iron Dutch oven and a large dose of time.

Devil Cherry Cobbler ingredients:

  • 2 – 18-19oz. boxes Devils Food cake mix
  • 3 – 22oz. canned cherry pie filling
  • 1 – 20oz. Dr. bottle Pepper
  • 1 – stick butter
  • 1oz. cooking oil

Preparation:

  • Open Dr. Pepper ahead of time so carbonation can fizz out, you do not Fizz for this campfire recipe.
  • Pour 1oz. pure vegetable oil in a cast iron Dutch oven and use a paper towel to wipe the inside of the pot with her. Leave any residual oil in the pot.
  • Open cans of cherry pie filling and pour them into the pot.
  • Go ahead and drink half Dr. Pepper, you only need half a bottle for this recipe. Pour in the pot too.
  • Pour both boxes of Devils Food cake mix on top of the filling and Dr. Cherry Pepper. DO NOT mix!
  • stick Cut butter into patties and spread around the top of the dry cake mix.
  • Put the lid on the Dutch oven, – you are ready.

Cooking

This cake like campfire recipe, you want Dutch oven to work as an oven, so make sure you have plenty of hot campfire coals to use. You will need a good bed coals, at least the same as the diameter Dutch oven devices, with enough left over to form a good coating on the valve Dutch oven.

This recipe will take 35-45 minutes to cook. After 20 minutes, lift the pot and turn it 90 degrees one way, and turn the lid 90 degrees in the other direction. Check coals on the lid; they may need to be replenished.

After 30 minutes, lift the lid and look inside, the cake should look semi-dry all over, and begin to pull away from the walls of the pot to the top. When the cake looks dry and is pulling away from the sides of the pot all the way around, the desert is complete. Remove it from the fire and dump the coals from the cover.

One last tip:

When you ladle each portion onto the plates of fellow outdoor your camper, be sure to “flip” in the part of the cake so that the top part hits the bottom with a cherry on top. This is the crowning touch that makes it true camp cobbler.

This campfire recipe will serve about 15 campers, with maybe a little left over for seconds. And there will be requests for seconds! This has never failed a desert camp that always leaves them to talk about how great camp cook you are. And you have time to enjoy the accolades his way all you had to do the cleaning was put on the Dutch oven back on the fire and let it baked pure

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Source by GA Anderson