Friday, May 31, 2013

Speed Food

"Sandwiches are wonderful. You don't need a spoon or a plate!"
-Paul Lynde

sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavor and texture. They are also widely sold in restaurants and cafes, served hot or cold.

It was in the 18th – century, during a challenging card game that John Montagu, the fourth Earl of Sandwich invented this snack. As he didn't want to leave the game table to have a proper meal, his servant layered some meat between two slices of bread and so sandwiches were born.

Muffaletta Sandwich

5 mins or less

Muffaletta Sandwich


  • 6-inch round French rolls
  • 1/2 C. mixed vegetable bruschetta
  • sliced mortadella, salami, and capicola meats
  • black forest smoked ham
  • sliced provolone cheese
  • 1/3 C. olive bruschetta


 -Slice rolls to make a bun.
 -Layer vegetable bruschetta, meats, cheeses, and olive bruschetta in that order.
 -Put on as much or as little of each ingredient as you like.  
Now Enjoy!

Dough it Your Own

"Ideas are like pizza dough, made to be tossed around."
-Anna Quindlen 

Dough is a thick, malleable paste made out of any cereals (grains) or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items (e.g., crusts, dumplings), flat breads, noodles, pastry, pizza, bread rolls, biscuits, cookies and similar items. This includes all kinds of breads or similar recipes made from maize, rice, sorghum, wheat, and other cereals or related crops used around the world.

Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast are used all over the world. Salt, oils or fats, sugars or honey and sometimes milk or eggs are also common ingredients in dough.

Delight Tea-ing

Tea is the most popular manufactured drink in the world in terms of consumption. Its consumption equals all other manufactured drinks in the world – including coffee, chocolate, soft drinks, and alcohol – put together.

Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.

Cultivation and Harvesting
Tea plants are propagated from seed and cutting; it takes about 4 to 12 years for a tea plant to bear seed, and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 inches) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft.) above sea level: at these heights, the plants grow more slowly and acquire a better flavor.
Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to 15 days during the growing season, and leaves that are slow in development tend to produce better-flavored teas. Pests of tea include mosquito bugs that can tatter leaves, so insecticides may be sprayed; it is important that these be applied judiciously to avoid excessive residues.

Health Benefits of Tea
·         Green tea: Made with steamed tea leaves, it has a high concentration of EGCG and has been widely studied. Green tea’s antioxidants may interfere with the growth of bladder, breast, lung, stomach, pancreatic, and colorectal cancers; prevent clogging of the arteries, burn fat, counteract oxidative stress on the brain, reduce risk of neurological disorders like Alzheimer’s and Parkinson’s diseases, reduce risk of stroke, and improve cholesterol levels.

·         Black tea: Made with fermented tea leaves, black tea has the highest caffeine content and forms the basis for flavored teas like chai, along with some instant teas. Studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke.

·         White tea: Uncured and unfermented. One study showed that white tea has the most potent anticancer properties compared to more processed teas.

·         Oolong tea: In an animal study, those given antioxidants from oolong tea were found to have lower bad cholesterol levels. One variety of oolong, Wuyi, is heavily marketed as a weight loss supplement, but science hasn't backed the claims.

·         Pu-erh tea: Made from fermented and aged leaves. Considered a black tea, its leaves are pressed into cakes. One animal study showed that animals given pu-erh had less weight gain and reduced LDL cholesterol.

 The video shows How to make Tea with herbs. This is a must try!

What's Wrong with Margarine?

Butter is healthier than margarine. In fact, butter is just healthy overall. So, what's wrong with margarine?

Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie dough and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. Some cookies like shortbread may have no other source of moisture but the water in the butter.

Pastries like pie dough incorporate pieces of solid fat into the dough, which become flat layers of fat when the dough is rolled out. During baking, the fat melts away, leaving a flaky texture. 

Butter, because of its flavor, is a common choice for the fat in such a dough, but it can be more difficult to work with than shortening because of its low melting point. Pastry makers often chill all their ingredients and utensils while working with a butter dough.

What's wrong with Margarine?

Margarine has been made out of trans fat. 

It was only recently that doctors and scientists realized how harmful trans fat is to the body. In fact, today, trans fat is known as the artery clogging fat formed when vegetable oils are hardened into margarine or shortening.

Trans fat has many more ill effects. It is known to increase blood levels of LDL, or bad cholesterol. Not only that, it also lowers levels of HDL or good cholesterol. Studies have found trans fat to cause heart disease, Type II diabetes and other more severe health problems. Trans fat is also the culprit as to clogged arteries.

Margarine was created as a cheaper substitute for butter. If you’re still not convinced, here are the 8 reasons why you should throw out the margarine, and revert back to butter!

Raw, Organic Butter is the Best

The best butter you can eat is raw, organic butter because pasteurization destroys nutrients. Unfortunately, the sale of raw butter is prohibited in most of our 50 states.

Are you finding it difficult to get organic, raw butter? Don't worry! Making your own delicious cultured butter with Body Ecology Culture Starter is an easy way to get on the right track towards health.

You can, however, make your own healthy butter, and it is easier than you think. Look into our Body Ecology Culture Starter, which you simply add to organic cream. After letting this mixture sit at room temperature for 24 hours, chill it, beat it with a whisk, and voila! You'll have healthy, probiotic butter that is delicious!

Cultured butter is full of health sustaining good bacteria like lactobacillus planterum, and lactococcus lactis. These microflora are essential for a healthy inner ecosystem.

This video above shows How to make a delicious Almond Butter Fudge. Healthy and Easy! Enjoy!

Thursday, May 30, 2013

Coq Au Vin French Recipe

Chicken as you may know, is the most available of all kinds of meat in the grocery. A lot of people mostly children are fond of eating poultry due to its delicious taste and smooth meat properties. Its white meat also has the tenderness that no other can ever replace. The benefits of eating chicken has been proven years back and everybody loves to chomp this again and again because they have found it safe for every day consummation. There are lots of healthy advantages on eating chicken so if you are a chicken lover you must go through it.

For once, protein is the biggest use in our body and one of the benefits of eating chicken is that it contains the lean meat which has it. Scientists have discovered that it has the capacity to help obese to lose weight and others who wants to manage their figure. For more help in losing weight try Lean African Mango. It also has niacin which protects the body from cancer. Chicken also has selenium, an element that helps promote thyroid hormone metabolism which eventually controls the metabolic pathways. This also has anti-oxidant to defend the immunity of the body.

Other benefits of eating chicken are that it activates cells and molecules from the Vitamin B6 components of the chicken meat. This forms the cellular aspect of the body which repairs our blood vessels. Phosphorus, a unique component of element helps the body to have strong bones and muscles that may eventually ensure the better function of our inner organs. The chicken lean meat also has the capability to stimulate growth and development of the body and it’s primarily in charge with the most important body parts to unleash its energy functions. Are you looking for online cooking recipes? Well you're just a click away.


¼ lb. salt pork, diced
3 tablespoons butter
4 small shallots
8 small white onions
1 garlic clove, sliced
1 carrot, sliced
1 frying hen, cut into pieces
2 tablespoons all purpose flour
Sea salt
Pepper, freshly ground
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 bay leaf
1/8 teaspoon dried thyme
1 cup red wine
1 tablespoon brandy
¼ lb. mushrooms

1. Heat the butter in a large saucepan over medium heat. Add the salt pork pieces and sauté until slightly golden.

2. Add the shallots, onions, garlic, and carrot. Sauté until tender. Do not brown. Remove the vegetables and pork with a slotted spoon.

3. Add the chicken and cook until browned. Sprinkle the chicken with the flour, salt, pepper, parsley, chervil, bay leaf, and thyme. Add the previously cooked vegetables back to the pan. Add the wine and brandy. Simmer for 40 to 45 minutes. In the last 5 minutes of cooking, add the mushrooms.
In this recipe, the halibut is cooked in the slow cooker or crock pot. It contains very little oil because it is a lean fish. It can dry out pretty fast when cooked improperly or too long. While it is cooking, the white wine sauce is added to the dry halibut steaks. It also provides moisture and flavor, allowing the meat to absorb the flavors well. There is no need to marinade the halibut like many recipes require. In the process of slow cooking, the flavors the fish will penetrate deep into the flesh and make a really tasty dish. Also enhancing the moisture and flavor of the fish is the lemon added at the end.

One of the most delectable and versatile fish to cook is halibut because of its firm, mild and white flesh. To make a simple yet delightful gourmet meal, halibut is cooked in the crock pot with a luscious and creamy white wine sauce in this recipe. Halibut is a large flat fish. Its range in sizes depends on its age and kind. The California halibut is relatively smaller. While the Pacific halibut is gigantic in size and can grow up to more than 500 pounds. Most of the time, halibut is sold as steaks in markets and groceries.

Halibut is very healthy. It can be included in the weekly diet because it is sustainable, especially the Pacific halibut. Most of the halibuts sold in the market are Pacific, specifically Alaskan fishery. California halibut is available in California and usually caught between 4 and 12 pounds. But these kinds of halibut are sold as fillet since they are relatively small in size. Both kinds of halibuts are similar in taste and texture. Halibut can be sold fresh or frozen. This kind of fish stores very well as long as it is vacuum-sealed. It can retain its quality for a year. Lots of online video recipes are available for viewing just click the link.


250gms packages halibut - steaks, thawed
2 tablespoons flour, all-purpose
1 tablespoon white sugar
Salt to taste
100gms butter
1/3 cup white wine - dry
2/3 cup milk - or half and half
1 lemon cut into 4

1. Dry the halibut steaks. Then put them in Crock-Pot.

2. Mix the flour, sugar and salt in a separate bowl. Set aside.

3. Melt butter in a pan and add the above flour mixture. Keep stirring. When it combines well, add wine and milk. Cook over medium heat until thick consistency is reached while stirring constantly.

4. Let it boil for a couple of minutes. Pour this sauce on the dry halibut steaks. Cover. Cook on High flame for about 20 minutes.

5. Once cooked transfer halibut to serving plate. Garnish with chopped lemons.

Healthy Spicy Beef

Peppers hot or not may do more than round out your omelet, spice up your salsa, and make for a colorful stir-fry. They help you get some of your daily vitamins and contain compounds that may be linked to weight loss, pain reduction, and other benefits. Peppers, by the way, are fruits, not vegetables. They have been popular in all sorts of recipes for a long time, including with the ancient Aztecs. And now they’re getting new attention from researchers eager to unlock their potential health benefits.

Whether spicy or sweet, peppers contain many phytochemicals, which are naturally occurring compounds found in plants. Many of peppers' phytochemicals have antioxidant abilities. This means they can help neutralize free radicals in the body, which damage cells. So they may help prevent or reduce symptoms of certain diseases. Similar to hormones, some phytochemicals also act as messengers in the body. Peppers come in a rainbow of colors, including green, red, yellow, orange, and even purple, brown, and black. Lots and benefits are stored in these peppers so better look into these video recipes online now.


1 1/2 lbs. round steak cut into strips
1/4 cup olive oil
1/4 tsp. coarse ground black pepper
1/3 cup onion, chopped
1 garlic clove, minced
3 green bell peppers, cut into slices
3 red bell peppers, cut into slices
1 1/2 cup celery, diced
1 cup beef bouillon
1 tbsp. soy sauce

1. Cut round steak into 1” long strips, about 1/8” thick.

2. In a large skillet, over medium-high heat, heat oil and black pepper. Add steak and stir-fry until meat is brown, about 5 minutes.

3. Stir in onion and garlic. Then add peppers and celery. Pour in bouillon and soy sauce.

4. Cover pan, reduce heat to medium, and cook until meat and vegetables are tender, about 10 minutes.

Wednesday, May 29, 2013

Roasted Duck and Apples

It is traditional in Russia to serve duck with apples during holidays or special occasions. In Poland it is also a popular festive winter meal. This recipe is a simple version of the classic dish. It uses only minimal ingredients to make a feast. Flour, garlic, salt and butter are mixed together and rubbed all over the duck to give it flavor, make it crisp, and allow it to develop a gorgeous golden color. It is cooked in the oven together with hard, juicy and tart apples, and deglazed with red wine. Roasted duck tastes and smells like Christmas in Russia.

To make this dish, choose hard green apples with a light sour taste. Russians typically use local Antonov apples for baking but the tart and tangy Granny Smith apples, will do just as fine. Apples that are too sweet tend to become too mushy when baked in the oven for an hour or so. Use apples that are hard enough to stand up to heat for long periods and still retain a slight crunch. It should also caramelize beautifully and develop a deep sweetness. Its acid and juice will help make the duck meat fragrant and tender. There are plenty of videos for cooking recipes with a touch of a button.

The natural intense and rich in flavor of duck meat is a rare treat not as common as chicken or beef. Although it has considerably darker meat than chicken or turkey, it is still considered a “white” meat. Acidic fruits such as apples balance the distinct exotic taste of duck. It creates a pleasantly unusual experience in the palate.


1 (4 lb.) duck
1 tablespoon flour
1 garlic clove (minced)
1 teaspoon salt
2 tablespoons butter (melted)
1 lb. apples (cored and cut in half)
¼ cup dry red wine

1. Preheat the oven to 400 degrees F.

2. In a small bowl, blend the flour, garlic, salt and butter. Then rub this mixture all over the duck.

3. Carefully place the duck on a wire rack in a roasting pan. Arrange the apples all around the duck, flat side down. Place in the preheated oven.

4. Reduce the heat to 350 degrees F. after 15 minutes, Roast for another 1 ½ hours, or until a meat thermometer inserted into the breast reads 165 degrees F.

5. During the last 5 minutes of roasting, add the wine to roasting pan.

Tuesday, May 28, 2013

Avocados Aren't for Guacamoles Only

For avocado lovers there is no recipe healthier than Avocado Feta Cheese Stackers. In this recipe, avocados are sliced and then stacked with sliced onions, feta cheese, cherry tomatoes, and butter lettuce. After that the slices are skewered with stems of rosemary and the olive oil, lemon juice and lemon pepper is drizzled onto such slices. With these ingredients, this recipe truly becomes a healthy and light hors d’oeuvres ideal for the summer cocktails, dinners, parties as well as picnics, you name it! Avocado Feta Cheese Stackers recipe makes for a fantastic presentation with its color combination.

This simple dish is added with flavor and a pleasant aroma with the use of rosemary stems. This recipe is especially perfect when its main ingredient, the avocado, is in season. The avocado that should be used in this dish should be ripe and firm enough so the slices when skewered are not disintegrated. It is also possible to purchase unripe avocados but you have to wait for a few days until they ripen at room temperatures. What’s great about this dish is that you can even pick your favorite dressing aside from olive oil and lemon. This flavorful, healthful packed entrée or snack is served either as is, on top of flat bread, as an additional entrée or as a filling for pita bread. To prepare this recipe you will need 6 plates. Looking for michelin recipes? Feel free to drop by the link.

6 plates
12 slices of avocado
12 pieces of butter lettuce
12 cherry tomatoes (sliced in half)
12 pieces of thinly sliced feta cheese
12 thinly sliced onion rounds
12 rosemary stems
Lemon pepper to taste
Lemon juice to drizzle
Olive oil to drizzle

1. Put 2 butter leaves on a certain plate.
2. Set 1 piece of feta cheese on 1 butter leaf.
3. Lay a sliced onion round on top of the feta cheese.
4. Add an avocado slice on the onion.
5. Next to the avocado slice put the sliced tomato.
6. Position a rosemary stem in the avocado slice.
7. A lemon pepper is then sprinkled to taste.
8. Drizzle with olive oil and juice from 1 lemon to taste.
9. Add the rest of the butter leaves to the other 5 plates with 2 leaves on each plate. Procedure is repeated for each plate.
10. You may however choose whatever dressing you prefer such as Italian, French, ranch, balsamic, and vinaigrette with this recipe.

A Recipe for Choco Lovers

Chocolate in many incarnations is always a lovable dish, like this Mousseline de Genepi with Chocolate Fondue recipe by Chef Marc Veyrat. This recipe is composed of two parts. The first part is the sabayon itself (referred to as mousseline). The sabayon is simply egg yolks mixed with a “30° syrup” – a syrup made from boiling equal amount of water and sugar or with 50:50 ratio for 30 seconds. To enhance the flavor and aroma add whipped cream and Génépi liqueur. Thus, the recipe is called “Mousseline de Génépi” or “Génépi liqueur sabayon.” The second part is the chocolate sauce. It’s made fully packed with chocolate flavor by using bitter chocolate and cocoa powder at the same time then sweetened with sugar.

Mousseline, Muslin in French, is a sauce or food like a mousse. It is prepared with whipped cream in it. Another way of preparing it is by puréeing or molding beaten egg whites instead, together with meat or seafood. It’s usually made with whipped cream and the ingredients used in a hollandaise sauce (mayonnaise). Mousseline is also used to describe pastries and cakes containing delicate mixtures with cream or butter. Many more online video recipes are available here.

Zabaione, an Italian term, also spelled as zabajone, or zabaglione, is called as sabayon in French. It is popular in different terms in other places. It is an Italian dessert made using egg yolks, sugar, and sweet wine (originally Moscato d'Asti in its old recipe). Presently Marsala wine is more widely used. Sometimes, whole eggs are also used for this. It actually is a custard, very light one because it is whipped to incorporate a large amount of air. Since the 1960’s, zabaglione is traditionally served with fresh figs. It is commonly served with fresh strawberries in a glass.


For the chocolate sauce:

2 cups water
0.33 lbs Caribbean chocolate
3.5 oz. cocoa powder
For the Mousseline de Genepi:
7 egg yolks
½ cup water
½ cup sugar
12.32 oz. (about 1 ½ cups) whipped cream
5 ½ tablespoons powdered sugar
6.4 oz. Genepi liqueur

1. Prepare the sabayon. Boil the water and sugar together for 30 seconds to make syrup. Heat up the egg yolks with this. Leave it to cool.

2. Melt some chocolate in a bain marie. Cut some plastic sheet or cooking film into rectangular strips twice the height of a circular mold and long enough to cover it. Shine it up with some cotton balls. Spread the chocolate sauce thinly on the plastic sheets. Roll one up and insert it till the bottom of a circular mold. Refrigerate.

3. Prepare the chocolate sauce. Heat up together chocolate with water and cocoa powder. Add sugar then mix together constantly stirring. Remove it from heat.

4. Take the sabayon then mix it. While mixing it, add the cream, Génépi, and sugar. Take the chocolate molds and fill each quickly with sabayon. Put them in the freezer.

5. Set the serving plates to a lukewarm temperature. While doing this, boil the chocolate sauce. When done, spread some chocolate sauce on the center of the plates.

6. Remove the sabayon filled chocolates from the freezer. Then remove the molds and the plastics. Set them on the plate then drizzle with some chocolate sauce on top. Serve immediately.

Baked Bananas

When bananas are baked their natural sweetness is brought out and make them taste even more delicious. In this recipe, bananas are flavored with butter, sugar and lemon juice and baked until soft and silky. Served with some vanilla ice cream and sprinkled with chopped pecans or almonds this quick and simple dessert recipe makes an elegant dish. You can also put whipped cream on top and chocolate shavings. For a healthier alternative, top this with yogurt and enjoy for a luxurious breakfast.

There are many kinds of bananas available in the market and varieties differ in texture, size and flavor. Available the whole year round are yellow bananas and exotic varieties can be bought at ethnic food markets. There is a lot of diversity in Hispanic, Thai and Philippine markets where bananas are grown abundantly and exported around the world. There are red bananas, plantains, Lady Fingers, and burro bananas. You can use a variety of bananas to make this recipe even more fun and tasty. Or you can try different kinds of bananas each time you make this recipe. Lots of ways to cook banana so feel free to view up some online video recipes here.

Bananas develop and ripen further after they are harvested, so they can be picked while they are still green. This allows them to be shipped to far places with little storage problem. However, bananas are sensitive to cool temperatures, and bruise easily below 55 degrees F. Never keep the bananas inside the refrigerator when storing them. 60 to 70 degrees F is the ideal temperature for allowing bananas to ripen. Higher temperatures will cause them to ripen too quickly.

Choose those bananas that are firm with a bright appearance and have no signs of injury or bruises when buying them. Bananas with green tips are not fully developed and should be allowed to ripen for a day or two or more when the solid yellow color is specked with brown.

4 bananas, peeled and cut in halves
2 tablespoon butter, melted
2 tablespoon sugar
2 tablespoon lemon juice

1. Put the peeled and banana halves In a bowl and add melted butter, sugar and lemon juice to it.

2. In a greased baking tray pour this mixture and bake it for about 20-25 minutes in a preheated oven at 180 degree F. Allow it t cool on a wire rack. Serve in pudding bowls.

3. Chopped nuts maybe added if you like.

Apple Pineapple Muffins

In this simple but special recipe applesauce and crushed pineapple combine to make sweet and tangy muffins. You need pasty flour, granulated sugar, salt, baking powder, ground cinnamon, egg whites, crushed pineapple, unsweetened applesauce, pure vanilla extract, tart apple, and milk to make a light textured yet moist and scrumptious apple pineapple muffins. All the ingredients should be at room temperature before you begin making the recipe.

You can’t just whip everything together and place it in the tin when it comes to making heavenly muffins and hope it bakes perfectly in both texture and taste. The order of combining the ingredients is crucial. They dry ingredients and the wet ingredients should be blended separately. Then fold them in together gradually. Do not over mix the batter as this will produce tough and dry muffins. The egg whites need to be beaten separately alone until it is frothy and soft peaks form. This is crucial for creating a light texture when the muffins bake in the oven. The egg whites should be folded in the rest of the moist ingredients, not mixed. Fold in the egg whites gently with the use of a spatula. More online cooking videos, baking including is available at the link.

Before you make the batter the unsweetened applesauce must be ready. Ready-made applesauce is often available in the grocery but it is also quite easy to do at home. To make a simple unsweetened applesauce all you need are apples and lemon juice. Peel, core and slice the apples into chunks and place them in a Dutch oven or slow cooker. Add half as much water in proportion to the apples. Cover the pot with a lid and bring to a boil over medium high heat. Once the apples boil reduce the heat to a simmer and cook until tender for about 10 to 15 minutes. Then remove the pot from the heat and strain. Puree the apples in a food processor or blender and add lemon juice. Then place the mixture in the pot and bring to a boil. Before using to make muffins allow the applesauce to come to room temperature or place in the jar for future use.


3 cups pastry flour
1 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder1 teaspoon ground cinnamon
5 egg whites (room temperature)1 cup crushed pineapple
1 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 tart apple (cored, peeled, and diced)
½ cup milk

1. Preheat the oven to 350 degrees F. With nonstick spray coat a muffin tin or line the cups with paper.

2. Stir together the flour, sugar, salt, baking powder, and cinnamon in a bowl. In an electric mixer bowl, whip the egg whites on medium speed, until frothy. Whip on high until soft peaks form.

3. Stir together the pineapple, applesauce, vanilla, apple, and milk in another large bowl. Fold in the egg whites. To the pineapple mixture add about a third of the flour mixture, then fold the ingredients together. Keep adding the flour mixture a third at a time, folding it in gently, until all the ingredients are just combined.

4. Pour the batter into the muffin tin, filling each cup about 2/3 full. On a baking sheet place the muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and for 5 minutes cool in the muffin tin. Then turn out the muffins onto a wire rack and cool completely.

Andrea's Coffee Cake

Cake is a term with a long history (the word is of Viking origin, from the Old Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous texture from the mixture rising during cooking. It is not surprising that the frontiers between cake and bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As techniques for baking and leavening developed, and eating patterns changed, what were originally regarded as froms of bread came to be seen as categories of their own and named accordingly. Certain Roman breads, enriched with eggs and butter, must have achieved a cake like consistency and thus approached one of these indistinct frontiers.

Europe and places such as North America where European influence is strong have always been the center of cakes. One might even draw a line more tightly, from English-speaking areas. No other language has a word that means exactly the same as the English 'cake.' The continental European gateau and torte often contain higher proportions of butter, eggs and enriching ingredients such as chocolate, and often lean towaars pastry rathern than cake. Central and East European items such as baba and the Easter kulich are likewise different. The western tradition of cakes applies little in Asia. In some countries western-style cakes have been adopted on a small scale, for example the small sponge cakes called kasutera in Japan. But the 'cakes' which are important in Asian are quite different from anything occidental for examples, see moon cakes and rice cakes of the Philippines. Lots of online recipes for dessert are available at the link.

The history of cakes, goes a long way back. Among the remains found in Swiss lake villages were crude cakes make from roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the precursor of all modern European baked products. Some modern survivors of these mixtures still go by the name 'cake', for instance oatcakes, although these are now considered to be more closely related to biscuits by virtue of their flat, thin shape and brittle texture. Today Andrea’s coffee cake is quite interesting baked at home. If you love the art of baking, this recipe takes you one level up.

2 tablespoon margarine
100gms sugar
2 large eggs, well beaten
200gms flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
100ml sour cream
1 teaspoon vanilla extract
1/4 teaspoon brown sugar
1 tablespoon cinnamon
1/4 cup sugar
3/4 cup chopped nuts – your choice of nuts
3/4 cup melted butter

1. In a large bowl, mix all the cake ingredients together, blending well with a hand blender until smooth.
2. In a greased baking tray, pour 1/2 of the batter.Spread some of the chopped nuts on top. Pour the remaining batter on top.
3. pread more chopped nuts on top, then pour the melted butted on top of them.
4. Take in a preheated oven for about 40-45 minutes at 350 degree F.

Monday, May 27, 2013

Game Over for Rabbits

The mild and mostly white meat of rabbit is simply seasoned with salt and pepper and browned in butter in this gourmet recipe. The sautéed rabbits are covered in sumptuous gravy make with vegetables, rabbit meat, tomato concentrate, white wine, herbs, thick cream, and butter giving flavor to the dish and creating an extraordinarily unforgettable meal. The rabbit in a gravy sauce is served on a bed of lentils for a complete and satisfying dinner or lunch. Pair this with a good bottle of red wine such as Merlot, Pinot Noir or Shiraz. Bordeaux and Burgundy wines also go perfectly well with rabbit dishes.

Rabbit has very little fat and can quickly dry out and become tough. To avoid this, the rabbit meat should be cooked quickly on high heat sealing its juices and keeping it moist and tender. The creamy gravy used in this recipe also helps flavor the meat and give it additional moisture. For safety, cook the rabbit meat until it reaches an internal temperature of 160 degrees F. Do not poke or pierce the rabbit meat unnecessarily, however, since the little juices that it has will leak out and you end up with tough and dry meat. For more chef recipes you can go inside the link.
How to Fillet a Rabbit

When choosing rabbit for sautéing, choose a young rabbit, also known as a fryer, as opposed to a mature rabbit or a roaster. Young rabbit is more tender and moist than the older varieties, which are more appropriate for stewing or braising. Fryers have a fine grain and a bright pink flavor and can be cooked similarly to chicken. They are usually between 1 and 3 pounds in weight and are less than 12 weeks old. Roasters are generally over 8 months old and a little darker in color.

Don’t forget to soak the lentils overnight before cooking. The lentils will absorb the flavors from the gravy, vegetables and spices and make a perfect contrast and complement to the sautéed rabbit.


2/3 lb. green lentils
mixed greens (thyme, parsley, laurel)
3 rabbit fillets (about 2 2/3 lbs.)
5 large carrots
1 leek
1 tip of baking soda
2 shallots, butter
2 tablespoons cream
½ cup rabbit gravy
For the Rabbit gravy:
1 lb. rabbit carcass - rabbit pieces (front, head) cut into small pieces
1 diced onion
sliced carrot
1 crushed garlic clove
1 tablespoon tomato concentrate
1 1/4 cups white wine
1 1/4 cups water
salt, pepper

1. Start preparing the rabbit gravy by heating oil in a large Dutch oven or similar an. Brown the rabbit pieces. Add the vegetables, allowing them to brown, stirring constantly. Add water, tomato concentrate, and white wine. Simer for 30 minutes. Allow to cool. Strain in a fine sieve. You should obtain about 1 1/4 cups gravy, which you can refrigerate for about 1 week or place in the freezer.

2. The night before preparing the meal, soak the lentils in lukewarm water. Cook the lentils in salted water with the mixed greens for about 30 minutes. Drain and set aside.

3. Prepare the rabbit fillets and cut each into 5 or 6 large cubes. Wrap in foil and refrigerate. Peel the carrots and dice one of them. Cut the other carrots into small balls, using a special knife. Cook in boiling, salted water. Keep only the white part from the leek. Cut it a la julienne (into long, thin strips) and cook in boiling, salted water with a pinch of baking soda. Refresh in ice cold water and drain. Mince the shallots and place them in an airtight container in the refrigerator.

4. Heat a small amount of butter and the minced shallots in a saucepan. Allow shallots sweat for a moment. Add the diced carrot, lentils, 2 spoons cream, 2 spoons rabbit gravy, and 1 oz. butter. Allow to gently simmer until the whole is smoothly bound. Season.

5. Season the rabbit pieces with salt and pepper. Place them in a pan with 1 ½ tablespoons butter. Sautee on low heat for 6 to 8 minutes (without browning), stirring regularly. Simultaneously, sauté the carrot balls in butter. Season. Sauté the leek a la julienne in some butter. Season. Boil the rabbit gravy for 1 minute. Bind on high heat by incorporating 3 tablespoons butter. Season.

6. Place the lentils in the middle of preheated serving dishes. Lay the rabbit pieces on top of them and sprinkle with the leek and carrot balls. Pour a spoon of gravy over each side.

Unlikely Tage Team in Soup

Don't be surprised that banana can accompany onions. Make something quite unexpected and try this banana and onion soup recipe. The tangy taste and pungent sensation of onions contrast wonderfully well with the sweet and mellow flavor of the bananas. Creamy, soothing, and surprising this unique dish will make an adventurous appetizer. It will turn your next dinner party into a revelation. All you need are bananas, onions, milk, hot water, butter, and salt and pepper to taste to make this simple recipe. The milk gives the soup a creamy mouth-feel while the butter gives it a rich and luxurious taste.

A new way to enjoy one of the world’s favorite fruit is this banana and onion soup. Bananas are usually eaten during breakfast on its own or with milk and honey or peeled and sliced and added to cereals. This creative recipe turns bananas into a savory dish. It can be enjoyed with some crackers or crusty bread. There are many kinds of bananas and each has its own distinct flavor. Cavendish bananas are the most common type of bananas available in groceries. Also known as Chiquita bananas, Cavendish has a solid yellow color when they are at their ripe stage, sometimes with a few brown spots. Green bananas can be ripened at home by leaving them at room temperature. Or they can be placed inside a paper bag for a faster ripening process. Cavendish bananas is easy to mash and make mushy type soup. Searching for other recipes? well just go here and you find tons of online video recipes so enjoy.


4 bananas, peeled, sliced
4 onions, chopped
5/6 cup milk, scalded
1 1/4 cups hot water
¼ cup melted butter
Seasonings to taste

1. Mix all the ingredients together in a saucepan.
2. Bring to a boil on low heat. This should take about 20-25 minutes. Cool and strain.
3. Boil again the strained liquid for about a minute. Serve hot in soup bowls.

Tender Beef at the Table

Ask any fine diner what the most succulent and delectable cut of steak is, and they will unanimously respond, "filet mignon." While filet mignon is the most expensive cut of beef there is, the price is well worth it. Aside from tingling your tastebuds, filet mignon also has many health benefits.
How to Make Filet Mignon with Rich Balsamic Glaze

The term "filet mignon" is French for "dainty filet." The term itself was first used in the book "The Four Million," written in 1906 by O. Henry. He used the steak multiple times throughout his book to create moments of romance and as a symbol of scrumptious treat. Today, this cut of beef still represents romance, as it is frequently served by restaurants as the main course on Valentine's Day.

Filet mignon is taken from the tenderloin of a cow or steer. The tenderloin is found on both sides of the spine, and because this particular muscle group is the least used, the tenderloin is the most tender and widely used in recipes. The portions of tenderloin that are cut from the smallest end of the tenderloin is filet mignon. It is most frequently served by restaurants in 4-, 6- or 8-oz. portions, and the price for a filet mignon dinner usually begins at $25. Filet mignon is generally cooked one of three ways: pan seared, grilled or cooked with bacon wrapped around it. Since the filet has very little fat, the bacon will add flavor and prevent the steak from becoming dry during preparation.


4 (4 oz.) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons pure honey
Olive oil spray

1. Season steaks with salt and pepper.

2. Spray a large skillet with olive oil and place over medium high heat. Once the skillet it warm, add the steaks, cooking in batches, if necessary to avoid over crowding. Cook for 3 minutes on each side, or until desired doneness is achieved. Remove steaks from the skillet with tongs and tent with foil to keep warm.

3. Add the garlic and red pepper to the skillet and sauté for half a minute. Add the sherry and bring to a boil. Add the soy sauce, vinegar, and honey and return to a boil, stirring occasionally.

4. Reduce the heat and cook for about 1 minute. Serve sauce spooned over the steaks, or on the side.

Saturday, May 25, 2013

Mashed Potato Pancake?

This scrumptious recipe considered as the Spanish version of the world-known potato pancakes is accented with cheese and ham to make it a complete meal which can be served as is. It is best served with eggs for breakfast and as a dish on the side to veggies, fish or meats at lunchtime or dinnertime. This can also be served as a snack to satisfy your craving whenever you just want to nibble on something appetizing.

This recipe uses potatoes that are boiled with the use of salted water till a level of tenderness is reached then mashed and mixed with flour, ham, cheese and butter, and pepper and salt are used to season it to create a batter like dough or pancake. The batter then after being shaped into patties are fried using a skillet till they are golden brown.With the cheese and the ham in every potato pattie, a very flavorful dish is thus made.The grated cheddar cheese used in this dish gives it a sharp flavor for an irresistible taste. The cheese not only contributes to its flavor but also its texture helps keep all the ingredients intact and to prevent the shape of the patties from being ruined especially when they are being shaped and already fried in the skillet.

This recipe is derived from Sarah Ainley’s Around the World in 450 Recipes.Fantastic for breakfast and known as Spanish potato patties, this recipe makes for an appetizing lunch or an appealing dish on the side at dinnertime. You can always prepare it anytime you wish! Wanting free video recipes well better check these out.


1 ¼ lb. potatoes, peeled and cubed
2 tablespoons butter
¼ cup grated Cheddar cheese
4 slices ham, chopped
½ cup all purpose flour
Spray oil
Freshly ground pepper

1.Using a saucepan, boil the salted water.
2.The potatoes then are added and cooked for 10- 15 minutes until they are tender.
3.Afterwhich the potatoes are drained and then mashed and mixed with the cheese and butter till they are melted.
4.Add the flour and ham. Stir well.
5.It must then be seasoned with pepper and salt.
6.The “dough” must then be divided into 8 and shaped into about ½ in. thick discs.
7.Add oil to a skillet.
8.Afterwhich the potato pancakes must be cooked for 4-5 minutes on all sides till they are golden.
9.Use paper towels to drain them before serving.

Making Your Own Chicken Curry

The history of curry goes back a long way. In fact, there is evidence of it being used in 1700 BC Mesopotamia. While use of curry probably originated in India, it was used in England as early as the 1300’s and probably even earlier. Mention of its use can be found in the first book written on English cooking, written during the time of Richard II (late 1300s).

Curry is used in the cuisine of almost every country and can be incorporated into a dish or even a drink. The word comes from “Kari” which is from the Tamil language and was later anglicized into “curry”. Curry powder itself is not a single spice but a blend of different spices and can be mild or hot. This golden colored spice is one of the oldest spice mixes and is most often associated with Indian cuisine.

Interestingly enough, the word curry has a different meaning on the Western world then in India. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things. In India different curry ingredients are regional. In the West, when we think of curry, we think of curry powder or dishes seasoned with it.

Adapted from the Eating Well Cookbook. The yogurt and curry spices make a rich, creamy sauce for this flavorful dish. Using nonfat yogurt and skinless chicken make this dish healthy, as well. For one of the best cooking videos just feel free to go in the link.


1 tbsp. olive oil
2 medium cloves garlic, minced
1 large onion, minced
1/2 lb. boneless, skinless chicken breasts, cubed
1/4 cup water
4 tsp. curry powder
1/4 tsp. cayenne pepper
1/2 golden, seedless raisins
1/4 cup apricot preserves
2 tbsp. cornstarch
2 cups plain nonfat yogurt
1/2 tsp. coarse ground black pepper

1. Pour oil in large skillet. Sauté garlic and onions until both are golden.

2. Add chicken cubes and sauté until browned.

3. Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed.

4. Measure cornstarch into a small bowl. Add cornstarch, stirring until cornstarch dissolves.

5. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil.

6. Season with pepper and serve.

Loving that side dish

Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan. It is presumed our predecessors discovered and started eating wild onions long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.

Most researchers agree the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce. While the place and time of the onions origin is still a mystery, many documents from very early times describe its importance as a food and its use in art, medicine, and mummification.

The Caramelized fennel onions and garlic recipe is an exceptionally rich tasting and scrumptious dish that can be served at all times. Serving fennel, sautéed with onion rings and garlic cloves brings out a captivating range of delicious tastes and aromas that have made this dish into such an important treat in notable restaurants and eating places. However despite its seemingly complicated nature this dish is actually very easy to prepare and cook. Indeed while following this easy and simple recipe anyone can make a finger licking dish right in their kitchen regardless of their experience level or expertise in cooking. For more online video recipe just go in the link and be amazed.


3 fresh fennel heads sliced thinly and round separated
3 medium white or yellow onions sliced thinly and rounds separated
1 cup of whole fresh garlic cloves
3 tablespoons Olive oil
Lemon pepper (to taste)
Salt (to taste)

1) Assemble the fennel, onions and garlic on a working table. Wash them and then slice the fennel and onions into thin rings and set aside.

2) In a deep frying pan heat olive oil over medium heat.

3) Add the sliced onion and fennel rings and the whole cloves of garlic into the hot olive oil. Allow to cook while stirring regularly.

4) Sprinkle the mixture with lemon pepper and add salt to taste.

5) Turn the heat to low and stir the dish frequently to avoid any burning. Cook until the ingredients turn brown. Ensure that they are evenly and completely brown without burning at all. Cook for about 10-15 minutes to achieve this pleasant coloring.

6) Remove from heat when ready and serve with an appropriate entrée or any meat dish and vegetables.

Friday, May 24, 2013

Heavenly Taste of Fudge

Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of an accidental “fudged” batch of caramels, hence the name “fudge”.

In 1886, fudge was sold at a local Baltimore grocery store for 40 cents a pound. This is the first known sale of fudge. A letter, found in the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that Emelyn wrote that her schoolmate's cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound. More chef recipes are available in just a push of a button.

In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. Fudge became a new confection after word spread to other women's colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge.


1 (14-ounce) can sweetened condensed milk
1 tablespoon salted butter
1/2 teaspoon salt
18 ounces chocolate (buy the best chocolate you can find — this should be a pure chocolate see note below)
1 teaspoon pure vanilla

1. Line an 8-inch square pan with parchment or foil and set aside.

2. Heat sweetened condensed milk, butter and salt on medium low in a 2-quart sauce pan.

3. In a separate container, pre-melt the chocolate in the microwave until it is totally melted and stirred – no lumps. Be careful to not overheat the chocolate in the microwave -- use 30-second intervals and stir at every break. When the sweetened condensed milk is warm and has loosened up, pour all of the chocolate into the sauce pan with the milk. Stir with a wooden spoon. The mixture will be thick as the chocolate incorporates and then it will get glossy. When your mixture turns glossy, add vanilla and stir quickly. Remove from heat and pour IMMEDIATELY into the prepared pan. Cool for several hours in the refrigerator before cutting into small squares. Fudge is best kept in an airtight container and eaten within 4-5 days.

4. This recipe can be doubled and put in a 9- by 13-inch pan.

5. A note about chocolate: Buy a high-quality chocolate at a retailer like Whole Foods or Trader Joe’s. Chocolate chips or the chocolate sold for dipping fruit are not good choices as they have stabilizers in them which makes for a stiffer fudge.

Taming those Wings

A popular Super Bowl staple, the hot chicken wings are always partnered with a cold glass of beer, a proof that hot and cold can be a perfect match. Delicious hot chicken wings is universally enjoyed and easily appreciated by almost any nation, culture, gender, or age. Aside from the Super Bowl, hot wings are commonly seen in frat parties, backyard barbecues, bistros, bars, and sports night. You can throw a party in an instant without any fuss by simply cooking a large batch of this hot wings recipe. It’s a great recipe for all the seasons of the year. Served with ice cold beer or red wine, hot chicken wings dish is always a sure winner. It is also great to cook and take the unpretentious and delicious hot chicken wings in any potluck. You really can’t go wrong with this all-occasions dish.

To make your chicken wings exceptionally tasty, you have to fry the chicken in oil and butter until crispy and golden. The butter infuses the chicken with that irresistible flavor aside from the other layers of flavors stacked onto it. You need a deep-fryer, a deep skillet, or a Dutch oven to be able to do this. Coat the chicken wings with not too thickly flour and beaten eggs to make your chicken wings truly crispy. The batter will burn before the meat is cooked through if the coating is too thick. Do not overwhelm the juicy and crispy chicken skin, which is where most of the good greasy addictive flavor is concentrated, with thick coating of eggs and flour.

Dust the chicken with the all-purpose flour then lightly dip it in the eggs, beaten with a whisk, and then coat it with a little bit more of flour to get ample crunch and flavor. Fry the chicken at a high temperature of about 360 degrees F. Choose to cook it in an oil that has a high smoke point, or one that won’t break down at very high temperatures. Canola and sunflower oil are highly recommended. Peanut oil may also be a good option but it will slightly flavor the chicken with a hint of nuttiness. For online video recipes for super bowl, feel free to go to the link.


8-10 wings
1 cup butter (melted)
2 cups flour
2 eggs whipped
For the Sauce
1 tbsp garlic powder
1 tsp crushed red pepper
2 tbsp sirarcha sauce
1/8 cup tabasco (or other hot sauce)
1 tsp pepper
1 tsp cayenne
1 tbsp mustard
1 cup parmesan

1. Use chicken wings that are not frozen. Pat them dry with a cloth to absorb moisture.

2. In a shallow bowl, beat some eggs. Lay out flour on a sheet on a clean table.

3. Dust wings with flour, then coat with the beaten eggs. Before frying, coat thinly again with flour.

4. Fry in butter and oil at about 360 degrees F until golden brown and lay aside.

5. Combine the following: garlic powder, crushed red pepper, siracha, Tabasco, pepper, cayenne, mustard, and parmesan. Heat all together in oil to warm. Pour sauce over wings.

6. Fry for 5-10 minutes again until sauce is dark. Serve hot and enjoy!

A Tiramisu Special

Perhaps one of the most popular Italian desserts loved all around the world, Tiramisu is a coffee-flavored sponge cake with mascarpone cheese and ladyfingers. In this recipe by renowned chef Renato Piccolotto, tiramisu is prepared as a cupcake with a chocolate gondola served in a pool of custard cream and drizzled with chocolate sauce. This is the gourmet tiramisu served at the legendary Hotel Cipriani, known as Cipriani Tiramisu. You can make this at home and serve it to family and friends, paired with coffee, tea or cognac for a wonderful way to end the evening or a lunch meeting.

One of the special ingredients you need to make a rich and decadent tiramisu is the Italian cheese known as mascarpone. This is a type of cream cheese that is made of 60 to 75% milk fat. It is a very rich cheese, yet light and airy at the same time, typically sold in small containers in the chilled section of the grocery. Italian mascarpone produces an ethereal and luxurious tiramisu while the American version of cream cheese will produce a denser and heavier tiramisu.

If possible, use the Italian version of ladyfingers, known as Savoiardi. Ladyfingers are a type of sponge biscuits or sponge cookies that are sweet, light and oval in shape. They are also known as sponge fingers, Savoy biscuits, Naples biscuits, Boudoir biscuits, or biscuits à la cuillère. These crisp but spongy and delicate biscuits are soaked in the freshly brewed coffee, preferably espresso, and layered with the rest of the tiramisu. If you can get Italian coffee brands that are high quality and rich in flavor, the better. Some popular Italian brands include Cello, Kimbo, Mauro, and Lavazza. More video recipes like this are available in the link.

Use the freshest organic eggs that you can find since the eggs in this recipe will be prepared and served raw. You can also mix the eggs in a bain-marie or over a water bath or double-boiler to heat it a little without scrambling it.


8.8 oz. mascarpone (an Italian triple-cream cheese)
3 eggs (separated)
5 tablespoons sugar
1 ½ tablespoons Italian Marsala wine
12 long sugared cookies (lady fingers)
¾ cup strong coffee
1 ½ tablespoons cocoa powder
1 small cup molten chocolate for garnishing

1. Separate egg yolks from whites. Add sugar to the yolks. Beat the yolks and sugar with a hand mixer smooth and creamy. Add the mascarpone and stir gently. Flavor with Italian Marsala wine. Mix until you get a smooth cream with an even consistency.

2. Clean the whisk or hand mixer and beat the egg whites until it becomes a foamy mousse with nice stiff peaks, fold them in to the yolk mixture.

3. Dip the ladyfingers or Savoiardi biscuit in the coffee and place on the chocolate cup. Cover with the mascarpone mixture, sprinkle with powdered cocoa. Place chocolate gondola on top.

4. Spread Italian custard cream on a plate. Make decorative patterns with chocolate sauce on the custard. Place the tiramisu in the center and serve.