Food

• The Noble Crescent Roll - How to Roll a Masterpiece   by Terry Stokely Ahhh the noble crescent roll • Raisin Roll Delight   by Jan Nicholas Ingredients: Ύ cup cold water plus 2 Tablesps (very important) 6 Tablesps butter (Ύ stick) Ύ cup vital wheat gluten flour 1/3 cup unbleached, all-purpose wheat (white) flour trace of salt (two light shakes or to taste) 1 ½ ounces of raisins 3 eggs * 1 egg white Preheat oven to 425F • Using Bargain Wines to Your Advantage   by Neil Best Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine • History of Instant Coffee   by Randy Wilson Mention instant coffee to any connoisseur and you are sure to get a frown of disgust • Low-Carb Pastry Pizzazz   by Jan Nicholas This delicious treat adds only 1 • Kenya Coffee History   by Randy Wilson In Kenya coffee production dates back several hundred years • All-Wheat Superb Rolls   by Jan Nicholas Note: The stone ground whole-wheat flour adds only 1 • Chocolate : A History of Chocolate   by Christine Breen Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history! The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod • Fondue 101 - How To Make Cheese Fondue   by Anthony Tripodi The word fondue comes from the French word fondre and it means to melt or to blend • Reading an Italian Wine Label    by Jason Tiffin Translation of Italian to English, helping you to save confusion when buying a bottle of Italian Wine • French Wine Laws   by Jason Tiffin The French Wine Laws The production of wine in France is tightly controlled by two organisations • Wine Grapes - White Varieties   by Jason Tiffin Chardonnay This grape has been described as the happiest of all combinations and has expanded widely from its Burgundian roots, being now planted virtually world-wide • Superb Melt In Your Mouth Rolls   by Jan Nicholas SERVING SIZE,one roll (of 18) • Best Recipes: Eggnog Milkshake   by Donna Monday It’s that time of year again when we all get together and share good conversation, merriment, and great food • Create A Romantic Evening At Home   by Marguerite Bonneville You`ve decided to invite someone you`re dating to your home for a romantic evening and you want everything to go well • Best Recipes: I Love Strawberries Milkshake   by Donna Monday I love strawberries! Do you? If so, then you’ll love this recipe for making a strawberry milkshake • Best Recipes: Old Fashioned Chocolate Milkshake   by Donna Monday Is there any drink more delicious to chocolate lovers than a tall glass of frosty chocolate milk? How about a chocolate milkshake? Chocolate milkshakes are easy to make and a delicious indulgence to have with your classic restaurant meal consisting of hamburger, shake and fries • Coffee from Guatemala   by Randy Wilson In Guatemala coffee grows in the heart of what was once the center of the Great Mayan Civilization • Chocolate: You`ve Come a Long Way, Baby   by Rachel Williamson The history of chocolate is a rich and interesting one • Best Recipes: Classic Vanilla Milkshake   by Donna Monday Sometimes plain vanilla is best • Lazy Shortbread   by Margaret MacGillivray This is one of the easiest shortbread recipes I`ve ever come across • Best Recipes: Classic Jello Milkshake   by Donna Monday Everything goes better with Jello • Chinese cooking: Special ingredients   by Jacklyn Chen I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird`s nest) in my previous article • Aphrodisiac Dinner Date   by Advice Diva Dinner dates with new companions can make or break a budding romance • The History of Italian Coffee   by Randy Wilson Italian coffee is somewhat of a misnomer if taken literally as very little, if any, coffee is actually grown in Italy • Special Ingredients: Shark Fins & Bird`s Nest   by Jacklyn Chen There are wide variety of ingredients in Chinese cooking • WHY GIFT BASKETS ARE SPLENDID GIFT IDEAS   by Tom at Splendid Gift Ideas. Trapped in the frenzy of searching endlessly for a last-minute gift? Perhaps a special occasion is coming up – a birthday, an anniversary, a graduation • Unique Cake Decorating With Flowers   by Paula Wilkinson Flowers as a Cake Decoration, unique and easy to place on every one of your cake creations • Nature Always Right, Cooks Never   by By Tonya Zavasta Excerpted from the book `Your Right to Be Beautiful: How to Halt the Train of Aging and Meet the Most Beautiful You` by Tonya Zavasta • Gourmet Coffee Stops Decrease Gas Mileage – Home Brew Tastes Better, Costs Less   by Mike Banks Valentine Copyright © 2005 • Tips on buying Steak Online for the best Summer Barbeques   by Nicole Martins The perfect grilled T bone steak begins with great steak • Herbs and Spices – the essence of flavor   by Michael Sheridan In any number of cookbooks and recipes you will find advice on which herbs go with what • Gift of the month clubs: The lazy man`s guide to gift giving   by Allen Shaw If you are like me and are a very lousy shopper and always end up getting everyone the wrong gift at Christmas time, think about a Gift-of-the-Month Club • Barbecue Sauce   by Peter Lenkefi 1/2 ga Catsup 3 Cloves garlic -- crushed 1 sm Bottle Worcestershire sauce Tabasco and/or mustard -- to 1/2 c Sugar Taste 2/3 c Vinegar Mix and simmer • Starbucks Coffee History   by Randy Wilson To summarize something as phenomenonally successful as Starbucks coffee history might be a challenge • How to Make and Use Herb Preparations   by Peter Lenkefi Making your own herbal concoctions for medicinal purposes is really not that difficult • Freezing Cookies and Cookie Dough   by Rachel Paxton If you`re looking ahead to the holiday season and wondering how you`re going to get all your baking done, consider freezing your cookie dough or fresh baked cookies ahead of time • Chicken Soap Pet Food   by Peter Lenkefi Combine 1 chicken liver, 1 giblet, 1 chicken heart, 1 chicken neck, 2 cups water and 1 tablespoon finely chopped parsley • Vic`s Spare Ribs   by Peter Lenkefi 2 lb Spare ribs 2 ts Curry powder 2 cn Choy sweet and sour sauce 2 tb Vinegar 2 ts Chili powder Salt & pepper Cook the Spare Ribs slowly • Mary Lee`s Magic Lemon Meringue Pie   by Peter Lenkefi Filling 1 crumb or baked pastry 8-inch pie shell, cooled 1 can (14 ounces) Borden Sweetened Condensed Milk 1/2 cup ReaLemon Lemon Juice 1 teaspoon grated lemon peel 2 egg yolks In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk, lemon juice, lemon peel and yolks until thickened • Paella , The Most Famous Spanish Dish.   by Peter Vermeeren Everybody who has visited Spain and more in particular Valencia must have heard of the famous Paella a la Valenciana • Holiday Leftover Ideas   by Rachel Paxton The holidays are a time for friends and family and good old-fashioned home cooking • Jamaican Jerk Chicken   by Peter Lenkefi 1 tb Ground allspice 1/4 c Soy sauce 1 tb Dried 4hyme 3/4 c White vinegar 1 1/2 ts Cayenne pepper 1/2 c Orange juice 1 1/2 ts Freshly ground black pepper Juice of 1 lime 1 1/2 ts Ground sage 1 Scotch bonnet pepper, seeded 3/4 ts Ground nutmeg -and finely chopped 3/4 ts Ground cinnamon 1 c Chopped white onion 2 tb Salt 3 Green onions, finely chopped 2 tb Garlic powder 4 Chicken breasts (6 to 8 oz 1 tb Sugar -each), trimmed of fat 1/4 c OlZve oil This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux • Easiest Barbecue Sauce   by Peter Lenkefi 3 tb Catsup 3 tb Brown sugar 2 tb Vinegar 1 ts Salt 1 ts Lemon juice 1 ts Dry mustard 2 tb Worcestershire sauce 1 ts Chili powder 4 tb Water 1 ts Paprika 2 tb Cooking oil 1/2 ts Red pepper Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork • Easy, Frugal Tuna Casserole Recipes   by Rachel Paxton Tuna casseroles are one of the most frugal dinners you can make • Kowloon Duckling   by Peter Lenkefi 1/2 c Soy sauce 1 Duckling, 4 to 5 lbs • My Barbecued Chicken Recipe   by Peter Lenkefi Barbecued Chicken #2 Stephen Ceideburg 1/4 c Hoisin sauce 3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar -skin and fat removed, or: 1 tb Unsulfured molasses 8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce -thighs 1 ts Chinese chili paste with 1/3 c Tomato ketchup -garlic Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste • Easy, Tasty Chicken Wing Recipes   by Rachel Paxton You can serve chicken wings hot or cold, for a meal, or for snacks • Sauce for Pork   by Peter Lenkefi 3 c Ketchup 2 tb Worcestershire sauce 1/4 c Sugar 2 tb Chili powder 1/2 c Tarragon Vinegar 1 tb Cayenne 1 ea Medium onion, minced 1 tb Garlic salt Combine all ingredients in a saucepan and cook over medium heat for 10 minutes • Leftover Fruit Smoothees   by Rachel Paxton Running out of ideas of what to do with your leftover summer fruit? While cleaning out my refrigerator today I came across a bowl of cut-up fruit (watermelon, canteloupe, honeydew melon, strawberries) that was leftover from a family summer barbecue from several days ago Page(s)  1 2 3 4  5 6 7