campbell soup recipes: July 2013

How to Make Sauteed Swiss Chard Ribs with Cream and Pasta Recipe

The Swiss chard I planted last spring survived the winter to vigorously return this year. Last week we made a yogurt dip
with the leaves of some swiss chard I picked. The ribs from that bunch
went into this dish, which was so good we ate it up before I could get a
photo. The basic recipe for the chard comes from The Victory Garden Cookbook.
Just straight with the cream and butter, the chard

How to Make Sauteed Kale with Toasted Cashews Recipe

Anyone will
tell you, “eat your greens”! And they’re right. Bitter greens
especially—kale, collard greens, mustard greens, etc. They’re good for
you, packed with vitamins, and they help digestion. That said, frankly I
never knew what to do with them until I started learning how to cook
from my parents. Now I can’t get enough of them. Usually we offset the
bitter with bacon. But you can

How to Make Sauteed Kale with Tahini Sauce Recipe

Oh my, this is
a good one. I never would have thought to pair kale with tahini (thank
you to my friend Peg for the suggestion), but it’s great. Sort of
reminiscent of a popular Japanese dish with spinach and sesame gomasio.
The slightly bitter green kale does a happy dance with the acidic lemon
and salty richness of the tahini sauce. Very easy to pull together.
Would make an excellent

How to Make Sauteed Kale with Smoked Paprika Recipe

We have a thing for greens in our family. Beet greens, collard greens, mustard greens, Swiss chard, kale.
My mother even picks dandelion greens to add to soups, and mix in with
other greens. The thing about most greens is that they tend to be
bitter, and some, like collard and kale, a little tough as well.
Blanching before sautéing can help take the edge off the bitterness, and
soften the

How to Make Sauteed Greens with Pine Nuts and Raisins Recipe

This is a
classic Sicilian side dish, prepared with leafy greens, toasted pine
nuts and raisins. It may sound like an odd combination, but it works;
it’s sweet, savory, salty, spicy and just a little bitter. So as my
mother would say, well balanced. We used dinosaur kale (aka Lacinato or
Tuscan kale) but you could easily use collard greens, mustard or turnip
greens, or spinach. Any leafy

How to Make Sauteed Baby Artichokes Recipe

For years I’ve
walked by those packages of baby artichokes at Trader Joe’s not willing
to try them because they just didn’t seem worth the effort. I’m glad to
report that I was completely wrong. They actually take less time to
prepare than regular artichokes because they cook up in only a few
minutes versus 40 minutes for globe artichokes. According to Amy of Cooking with Amy
(one of my

How to Make Roasted Zucchini with Garlic Recipe

Often this
time of year, our gardens are filled with more zucchini than we know
what to do with. Here is one quick and easy way of preparing zucchini. I
had a variation of this the other night at my friend Suzanne’s house
and was amazed to hear her children exclaim, “Please give me some
zucchini. I love zucchini!” Hello? When was the last time you heard
that?

Roasted Zucchini with

How to Make Roasted Poblanos in Cream Sauce Recipe

The first time
I had poblanos in a cream sauce (rajas de poblano con crema), it was at
the breakfast buffet at a resort in Ixtapa, Mexico. Now, as you can
tell from the photo, this isn’t the most attractive dish in the world.
But I promise you, if you like poblano chile peppers, this is a fabulous
way to serve them. There’s a good reason spicy Mexican food is often
served with dairy. Milk

How to Make Roasted Parsnips Recipe

Recently I had
the pleasure of attending a fabulous class, taught by and in the home
of local cooking maestra Evie Lieb. In the class we covered many dishes,
but my favorite was the Roasted Parsnips with Horseradish-Herb Butter. I
love these parsnips! Note to those who run from horseradish – try it
anyway. I can’t distinguish the horseradish from the flavors of the
parsnips and butter, and

How to Make Roasted New Potatoes with Caramelized Onions and Truffle Oil Recipe

Perfume makers should give up on chasing pheromones and start trying to mimic the scent of truffles
instead, the aroma is so irresistible. Have you ever used truffle oil
in your cooking? I think I have a new best friend in the kitchen. I
don’t want roasted potatoes any other way than tossed with a bit of
truffle oil. Yes it is expensive, $12 or more for a little 3 ounce
bottle. (Found my

How to Make Roasted New Potatoes Recipe

Oven roasting new potatoes with a little olive oil, garlic, and rosemary is a simple and easy way to prepare a savory side dish.

Roasted New Potatoes Recipe

Prep time: 10 minutes
Cook time: 40 minutes

Ingredients

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
1/4

How to Make Roasted Green Beans with Onions and Walnuts Recipe

Here is a
flavorful alternative to boiling your beans – roasting them with a
balsamic vinegar honey coating, topped with toasted walnuts.

Roasted Green Beans with Onions and Walnuts Recipe

Ingredients

1 lb green beans, stem ends snapped off
1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
1 Tbsp olive oil
Salt and pepper
1 Tbsp

How to Make Roasted Garlic Recipe

Years ago my
pal Peter showed me how to roast garlic whole and eat the warm, toasty
cloves right out of the head. How wonderfully simple! And perfect for
garlic lovers.

Roasted Garlic Recipe

Prep time: 5 minutes
Cook time: 30 minutes

Method

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving

How to Make Roasted Fennel Recipe

Normally
fennel tastes like a cross between celery, cabbage, and licorice.
Roasting, however, brings out an entirely new flavor – as if pine nuts
decided to join the party.

Roasted Fennel Recipe

Ingredients

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
Olive oil

How to Make Roasted Cauliflower Recipe

Who knew that
cauliflower could be such a perfect vehicle for olive oil, lemon,
garlic, and Parmesan cheese? I’m used to eating cauliflower raw,
steamed, or puréed.
I love cauliflower and will eat it any way it is prepared. But this
method makes cauliflower palatable to any but the most ardent
anti-veggie. Perhaps it’s that anything is good roasted with those
ingredients, or perhaps the

How to Make Roasted Brussels Sprouts Recipe

If you show up
at my father’s house with a bagful of fresh brussels sprouts to be
cooked, he will howl and complain like a 3-year old confronted with liver and onions.
Such then, is the sweet satisfaction of seeing this dyed-in-the-wool
brussels sprouts avoider picking these roasted emerald jewels out of the
pan and munching on them like candy. Roasted brussels sprouts were my
sister

How to Make Roasted Broccoli Recipe

Kids don’t
usually beg for broccoli, at least not the kids I know. So I was quite
pleasantly surprised when my goddaughter Piper and her sisters Alden and
Reilly not only raved about roasted broccoli, but insisted on making a
batch for me during a recent visit. We sort of threw it together and the
oven wasn’t working very well, so that particular incarnation of
roasted broccoli wasn’t a

How to Make Roasted Beets with Balsamic Glaze Recipe

Every Saturday
my dad heads to the local farmers market and, if the season is right,
comes home with a big bunch of beets, which he then scrubs clean, boils,
quarters, and marinates in oil and vinegar. So by the time I show up in
the morning we have a bowlful of beets
for breakfast or lunch. Boiled beets are fine; the method is fast,
energy efficient, and since the beets are so naturally

How to Make Roasted Baby Carrots Recipe

This has to be
one of the easiest ways to prepare roasted carrots. The method of
preparation comes from my friend Suzanne. She uses the “Nantes” French
carrots from Trader Joe’s or the bunched baby carrots at Whole Foods,
but any small carrot (4-5 inches long) will do. You usually find them
with their greens still on. (Note that the “baby” carrots to which I
refer here are not the small

How to Make Roasted Asparagus Recipe

Have you ever had roasted asparagus turn out tough and stringy? Here’s a tip from my friend Alanna:
use the fat spears, not the skinny ones, for roasting. This is a quick
and easy recipe for beautifully roasted, tender asparagus.

Roasted Asparagus Recipe

Cook time: 10 minutes

In place of the lemon juice, you can drizzle a little
balsamic vinegar over the

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How to Make Ramp and Parsley Pesto Recipe

Ramps arrive
in the East Coast well before good basil can be found, so I’ve adapted a
classic cool-weather pesto from Liguria, in Northern Italy, that uses
walnuts and parsley instead of basil and pine nuts. Only in this case I
am substituting the garlic in that pesto for fresh ramps, which are a
kind of wild onion that has a pronounced garlic flavor. I blanch the
greens first to keep them

How to Make Pureed Roasted Parsnips Recipe

The easiest
way to prepare parsnips is to slice them, steam them, and dress with
butter and salt. However, to get the fullest, richest flavor from the
parsnips, they should be roasted. The browning caramelizes the natural
sugars in the parsnips. In this recipe we first roast the parsnips with
some butter, then purée them with added water. It’s quite simple, but if
you’ve never had parsnips

How to Make Provencal New Potatoes Recipe

You know
Prince Charming? The tall, dark, handsome guy who comes riding up on a
white horse to whisk you away to a fantasy life at some medieval castle?
Well, my tall, dark, handsome guy doesn’t have a horse or a castle;
he’s French and he loves to cook. (Now that’s a prince!) He cooks
intuitively, without recipes, so when he makes something that turns out
especially good, I beg him to

How to Make Pickled Beets Recipe

Most pickled
beets I find are much too vinegary, hiding rather than enhancing the
naturally sweet flavor of the beets. I usually just boil beets and eat
them unadorned, but my mother has a way of preparing pickled beets that
is truly delicious, complementing the sweetness without overpowering it.

Pickled Beets Recipe

Ingredients

1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar

How to Make Perfect Mashed Potatoes Recipe

There has been
much written on the best way to make mashed potatoes – how long you
cook them, with peel or without, reserving some of the cooking liquid,
etc. etc. I have discovered that the real trick to creamy, buttery,
heavenly potatoes is to use Yukon Gold potatoes instead of
Russets. That’s really all there is to it (along with butter, cream,
salt and pepper). Just start with the type

How to Make Peperonata Recipe

Have you
noticed the brightly colored bell peppers in the market lately? They’re
glorious. Here’s a quick and easy recipe for Italian peperonata, or
fried peppers, with onions, fresh plum tomatoes, garlic, and basil. This
is one of those “I almost ate the whole batch” dishes, only reluctantly
shared with my parents who agreed they were terrific. Peperonata
recipes come in many versions;

How to Make Parsnip Soup with Leeks and Parsley Recipe

Green is the
color of Ireland, which you understand immediately if you’ve ever been
there or even flown over it. Looking over the land from several thousand
feet up, one cannot but be struck by the patchwork of vivid shades of
green below. Or driving through the countryside, especially in Western
Ireland, the hills practically glow when the sun peeks through breaks in
the clouds. We’ve

How to Make Oven-fried Potato Chips Recipe

I gave my
father a subscription to Gourmet as a Christmas present 20 years ago and
have been reaping the rewards ever since. This simple oven-fried
potatoes recipe came from a 1985 issue. It has been so much part of our
family I thought dad had invented it. These crispy thin potato slices
are just divine. I call them potato chips because they taste like the
best potato chips you will ever

How to Make Oven Baked Sweet Potato Fries Recipe

And once you
know how to make them, you will never have an excuse to not cook sweet
potatoes again. Those kids that won’t eat their veggies? Hah. They’ll
eat so many of these fries their skin will turn yellow from beta carotene. Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought
these over for dad to try. I think he only got to eat one or two because
he was also eating the

How to Make Orange Blossom Carrot Salad Recipe

Some dishes
depend on one special ingredient, the absence of which gives you
something rather ordinary, the inclusion of which creates something
extraordinary. This is one of those dishes. This carrot salad comes from
the Middle East, and depends on the addition of orange flower water,
which like rose water, is often used in Middle Eastern cooking. Orange
flower water is distilled from

Madkonceptet er kendt for deres velsmagende og indbydende tapas catering (John Mortan)

Det kan v?re fordi Andr? Hansen, ejer af Madkonceptet, har haft en finger med i madlavningen. Han er nemlig halv portugiser og har det sydlandske k?kken i sit blod - og med Spanien, som nabo, kan Andr? n?sten ikke undg? at blive inspireret af den spanske tapas.

Dog vil Andr? gerne forsvare Portugal overfor "storebroderen" Spanien. "Det kan godt v?re at Spanien er verdenskendt for sin tapas og paella, mens de f?rreste kan n?vne karakteristiske portugisiske madretter, men if?lge GoLisbon vil selv spaniere indr?mme at maden i Portugal er bedre. Portugals k?kken er is?r karakteriseret ved friskhed, variation og enkelthed", fort?ller Andr?. Dette kan v?re grunden til, at Madkonceptets tapas er s? vellidt. Det er en god kombination af den spanske tapas og den portugiske friske, varierende og enkle k?kken.

Madkonceptet er en catering virkosmhede, der har eksisteret siden 2009. Virksomheden leverer diverse udbud af catering til de k?benhavnske borgere og virksomheder.Madkonceptet har haft den forn?jelse at tr?de ind bag kulisserne p? optagelsen af den nye danske film "Far til fire - Onkel Sofus vender tilbage". Virksomheden skulle levere catering til de h?rdtarbejdende skuespillere og folk bag kameraet, s? de fik et lille heldigt glimt af hvad os filmg?ngere kan vente os. "Som catering virksomhed kan du komme ud for lidt af hvert, n?r der ringes efter frokost eller andet catering. Vi ved aldrig hvem vores n?ste kunde er. Da vi fik gl?den af at skulle levere frokost til en dansk b?rnefilm, ville vi hellere end gerne v?re en del af det. Far til fire filmene er jo en del af dansk filmkultur!", fort?ller Camilla de Jesus, som er medejer af Madkonceptet. Madkonceptet er en catering virksomhed i K?benhavn, som har leveret catering siden 2009 til b?de virksomheder og privat personer. Virksomheden har forskellige catering tilbud, som sp?nder lige fra tapas catering, receptioner til 3-retters menuer. Madkonceptet er altid 110 % engageret i deres kunders ?nsker og behov, og der bruges altid gode r?varer fra ?rstiden, s? kvaliteten er i h?js?det. Madkonceptet st?r for 5 v?rdier, som de efterlever hver eneste dag: kvalitet, service, fleksibilitet, ?rlighed og kreativitet. Alt dette f?r du, n?r du modtager catering fra Madkonceptet og desuden til fornuftige priser.

John Morton is author of this website and writes articles since long time. For further details about tapas catering and catering please visit the website.

How to Make Onion Potato Gratin Recipe

With cheese,
onions, and potatoes, how can one go wrong? Unless of course you are on a
diet, in which case you should probably stay away from this one. This
recipe is easy to make, delicious, and filling.

Onion Potato Gratin Recipe

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
1 large yellow onion, thinly

How to Make Okra and Tomatoes Recipe

Mmm, mmm okra!
Yes, some people shy away from this odd little vegetable, usually
because depending on the preparation it can be a little slippery slimy.
Personally I love okra, any which way, including slimified. Alas, not
everyone shares my affection (it’s a texture thing), but the good news
is that okra can be a perfectly un-slippery vegetable if it is sautéed
quickly, on high heat. That

How to Make Oil-Poached Artichoke Heart Salad Recipe

One of my
favorite artichoke heart recipes, this is a simple salad that is great
on a warm spring afternoon. Yes, it does use a lot of oil, but you can
reuse it. Just put it in the fridge and use the oil for salad dressings
or to fry something else in – it will add a certain “artichokiness” to
your next dish. Oil keeps its heat well, so use that to your advantage here:
Undercook the

How to Make Nopalitos with Tomatoes and Onions Recipe

Nopalitos are the edible young paddles of the prickly pear cactus,
grown throughout their native Mexico, the southwestern United States,
and the Mediterranean (brought back by the conquistadores). The paddles
are widely available in Mexican markets in the US, either whole (with
spines) or prepared (cleaned, spines removed, chopped). They are tasty
cooked, and are used in many traditional

How to Make New Potatoes with Cheese and Tomatoes Recipe

The sauce for
these potatoes is very easy to prepare and a wonderful way to cook up
some fresh garden tomatoes. The cilantro, cumin, and tomatoes combine to
a unique and delicious flavor.

New Potatoes with Cheese and Tomatoes Recipe

Ingredients

8 to 12 small red-skinned new potatoes
2 Tbsp butter
1 med yellow onion, finely chopped
4 large green onions, cut in 1-inch lengths
2 large

How to Make Mustard Greens Recipe

Have you ever
tried mustard greens? Related to kale, cabbage, and collard greens, they
are the peppery leafy greens of the mustard plant and are used
frequently in Chinese, Japanese, and Indian cooking. I find them less
bitter than kale or collard greens, and more peppery, like arugula. Just
one taste of a raw leaf and you’ll know it came from a mustard plant.
Cooked, they taste a lot like

How to Make Mom’s Summer Squash Recipe

My mother is
the only person I have ever known who can make summer squash taste this
good. Often this time of year gardens are overflowing with zucchini and
summer squash. This quick and easy recipe is a great way to use up some
of the bounty. Note that summer squash varies in tenderness, sometimes
you need to cook them a little longer, sometimes a little less.

Mom’s Summer Squash Recipe

How to Make Mom’s Pasta Primavera Recipe

The word primavera refers to being served with fresh vegetables; it is from the Italian (alla) primavera,
or (in the) spring (style). Pasta primavera is almost always a
simple-to-prepare dish using the fresh vegetables of the season. In
spring you might make it with asparagus and peas, later in the summer
with tomatoes and zucchini. Sometimes it uses a cream sauce, sometimes a
marinara

How to Make Mexican Three Bean Salad Recipe

Do you love a good three bean salad,
you know, the kind with a sweet vinegary dressing? I do. It’s sort of
that last minute pantry item type of dish that is quick and wonderfully
filling when you are hungry. This Mexican-inspired bean salad is a riff
off the standard. It’s not really Mexican per se, but uses typical
South-of-the-border ingredients such as crumbly Cotija cheese, black
beans

How to Make Mexican Green Bean Salad Recipe

One of our favorite ways to eat green beans is with salsa.
The tomatoes, onions, chiles, spices, and vinegar perk up the beans in
the most wonderful way. This bean salad recipe is sort of a riff on the
salsa theme, taking it up a notch with pickled jalapeños, cilantro,
cotija cheese, and avocados. It would make a perfect picnic salad for a
Mexican themed potluck. If you love Mexican food,

How to Make Mashed Rutabaga with Sour Cream and Dill Recipe

Rutabaga. I
just love saying that word. What’s a rutabaga? Well, it’s sort of a
large turnip glancing in the direction of a sweet potato. It’s yellow in
color on the inside, and tastes sort of like a turnip, but somewhat
less bitter. It’s also called a “Swede” or a Swedish turnip. I don’t
think you can escape Minnesota without having had your fair share of
rutabagas, and my dad is no

How to Make Mashed Potatoes with Brown Butter, Goat Cheese, and Sage Recipe

The story of
my first Thanksgiving away from home is one I tell with pride. Sure, we
all have epic disasters in the kitchen and Thanksgiving horror stories
to tell, but mine is epic. The dinner was a wreck: the cornbread burned,
the turkey was frozen inside, the green bean casserole was served as a
soup, the bacon for the stuffing caught fire, I forgot to add sugar to
the cranberry sauce,

How to Make Marinated Roasted Red Bell Peppers

One of our
favorite products is jarred marinated red bell peppers. They’re
convenient for recipes that call for roasted red peppers, and good to
nibble on straight too. Usually we just buy them at Trader Joe’s, but if
you can get a good deal on a lot of peppers, you can easily make and
can your own. It takes a while for red bell peppers to fully ripen into
their redness, which I suppose is

How to Make Maple-Glazed Yams with Pecan Topping Recipe

A typical holiday feast around here is a rather colorful affair. Lots of browns, yellows, reds, and greens.
And then there is orange. I can’t remember a Thanksgiving without a
vibrant dish of garnet yams (a.k.a. sweet potatoes). Usually we just mash them up with some brown sugar and spices. But a few years ago, we tried out this recipe
from Bon Appetit and loved it! We’ve since adjusted the

How to Make Maple Orange Glazed Carrots Recipe

Have you started your holiday meal planning yet? We are just now getting around to it. If you like glazed carrots,
here’s a way to dress them up for a feast. Sauté the carrot rounds in
butter, and then cook them in a solution of maple syrup and orange
juice, until the liquid has almost completely evaporated. Toss in a
little orange zest and a pinch of cinnamon, and you’re there. Glazed

How to Make Leeks Vinaigrette Recipe

Ah the noble
leek, often the bridesmaid, rarely the bride. Leeks vinaigrette is a
classic French recipe that honors the leek for itself. In this recipe we
first clean and prep the leeks, then boil them in water until just
cooked, drain them, and marinate them for several hours (or days) in a
vinaigrette with a touch of Dijon mustard. Served at room temperature,
the leeks make a lovely

How to Make Kohlrabi Ham Bake Recipe

If I could, I would reach out to each and every one of you, take you by the hand to the market, buy a bunch of kohlrabi
and some ham, go back to your kitchen with you and make this dish for
you. Just so you would try it. It’s that good. The recipe was in a book
that Garrett gave my father on Russian, German & Polish Food & Cooking.
Dad has a preternatural affection for all things turnip and

How to Make Kale with Seaweed, Sesame and Ginger Recipe

Living for a
while in Japan does strange things to your food preferences. Instead of
thinking, “eating seaweed? PHEW!” one gets a warm glow and a faraway
look in one’s eyes thinking, “Eating seaweed? Ahhh. Yummm. Which kind do
I want? Some sautéed hijiki? Crumpled nori with sesame and shoyu over
rice? How about some silky wakame soup?” Many moons ago I saw some kale
seaweed salad at the

How to Make Kale with Sausage and White Beans Recipe

“You’ve
converted me into a kale lover,” a friend declared after eating a hearty
bowl of this kale with sausage and white beans. Yay! I love it when I
hear things like this. At our house a green vegetable is always served
with dinner, and half the time it’s some sort of green like chard, kale,
spinach, mustard greens, or collards. It’s my not-so-secret mission in
my heart of hearts to

Easy Ways to Cook and Eat an Artichoke

I can imagine,
that if you didn’t grow up eating artichokes and if you were
encountering them for the first time, they might seem a little
intimidating. How one cooks and eats an artichoke is not obvious from
its appearance. If you’ve always wondered how to cook and eat the darn
things, here are the steps:

How to Cook and Eat an Artichoke

Prep time: 5 minutes
Cook time: 35

Easy Ways to Make How to Caramelize Onions

Caramelizing
onions, by slowly cooking them in a little olive oil until they are
richly browned, is a wonderful way to pull flavor out of the simplest of
ingredients. Onions are naturally sweet; and as caramel comes from the
simple cooking of sugar,
when you slowly cook onions over an extended period of time, the
natural sugars in the onions caramelize, making the result intensely and

How to Make Hoppin’ John Recipe

This was the year I fell in love with black eyed peas. (The food. Already loved the band.) They have a wonderful flavor, almost smoky, even without bacon or ham. Earlier this last summer we put them in a salad with feta and spinach. So so good. The dish that black eyed peas are most famous for is Hoppin’ John. No
idea where the name came from. And depending on where you are from you
might not

How to Make Home Fries Recipe

We had dueling
home fries here the other day, a veritable home-fry cook-off between my
mother and father. Mom makes her fried potatoes sliced, using raw
potatoes, and usually serves them as a side when we have fish for
dinner. Dad makes his home fries for breakfast using leftover boiled
potatoes from the night before. Both are great. The raw potatoes tend to
brown up better. The cooked

How to Make Holiday Spiced Sweet Potatoes (Yams) Recipe

We almost
always have puréed sweet potatoes or garnet yams with our Thanksgiving
and Christmas dinners. Usually we just bake them, scrape out the insides
and mash them with a little butter and brown sugar. My father found a
wonderful recipe in an old issue of Bon Appetit which includes grated orange peel, lemon juice, cinnamon, allspice, and nutmeg, spices that you would normally find in a

How to Make Hashed Brussels Sprouts with Lemon Recipe

When I announced that I wanted to make brussels sprouts,
inspired by a recent recipe in the New York Times, my father let out a
loud groan. Dad, who loves rutabagas, parsnips, kale, collard greens,
and all manner of cabbage, has never had an affinity to that particular
vegetable. Probably because if you overcook them, brussels sprouts can
be somewhat unpleasant. However, cooked well, they

Poco Deli in Kapitolyo, Pasig

Aside from my office mates vouching for this place, I recently found out that your president Noynoy Aquino frequently dines in this place: Poco Deli in Kapitlyo (near Charlie's Burgers). This surely makes it worth the try (not that I give any bearing to PNoy's culinary preferences).


Poco Deli in Kapitolyo

I'm sure he loves to go here because of the bacon slab. It really goes to show as it's apparent in his love for the pork barrel. Anyway, I should be talking about food. Check out my musings on political philosophy and public policy over at HarryLeaks instead.

Poco Deli Bacon Slab and Wagyu Sausages

It was such a delight to find out that this place was open very early in the morning as I was able to indulge in their delicacies before heading to work.

The bacon slab, well, is self-explanatory. It is as delicious as it is allegedly unhealthy. The same goes for the wagyu sausage we ordered. I'm surely going to come back for more as the dishes are perfect pairings for beer and wine and it was too early and I had work so I couldn't really order some drinks.

Insider information tells me that there used to be this really popular deli in Jupiter but then the head chef and owner passed away and so his assistant chef was able to continue the legacy by creating Poco Deli.

Grits with Corn and Onion Greens Recipe

A dear friend
of mine from Alabama called me recently and demanded to know, “why
aren’t there any grits on your site?!” Uh, because I’m not Southern and I
don’t know what the heck I’m talking about when it comes to grits
and I can’t even try to fake it with our readers? Well, not knowing
what we are doing has never stopped us in the past, and my dear ole dad
found a recipe for grits he

Holder jeres frokostleverandør sommerferie? (John Mortan)

Mangler I en frokostordning i uge 29 til 32? Hver sommer kommer de fleste virksomheder til at m?rke, at der holdes ferie over det ganske land. Derfor vil der v?re en del virksomheder, der ikke f?r leveret frokostordning, som de plejer. Madkonceptet vil g?re op med dette og har valgt at holde ?bent hele sommerferien. S? har din virksomhed brug for en frokostordning, s? er det med at kontakte Madkonceptet.

Madkonceptet er en catering virksomhed beliggende p? ?sterbro i indre K?benhavn. Virksomheden har eksisteret siden 2009 og levere frokostordninger og catering til virksomheder og privat personer. Madkonceptet kan tilbyde 3 forskellige frokostordninger. I hver af frokostordningerne er der b?de varme og kolde retter, flere salater, tapas anretning og l?kker hjemmelavet rugbr?d og br?d. En gang om ugen serveres der en fiskeret. Der er derfor lidt til en hver smag! Hver torsdag serveres, der kage til eftermiddags kaffen, som kan v?re alt fra en guler?dskage til gammeldags ?blekage.

Dog vil Andr? gerne forsvare Portugal overfor "storebroderen" Spanien. "Det kan godt v?re at Spanien er verdenskendt for sin tapas og paella, mens de f?rreste kan n?vne karakteristiske portugisiske madretter, men if?lge GoLisbon vil selv spaniere indr?mme at maden i Portugal er bedre. Portugals k?kken er is?r karakteriseret ved friskhed, variation og enkelthed", fort?ller Andr?. Dette kan v?re grunden til, at Madkonceptets tapas er s? vellidt. Det er en god kombination af den spanske tapas og den portugiske friske, varierende og enkle k?kken.

Madkonceptet er en catering virkosmhede, der har eksisteret siden 2009. Virksomheden leverer diverse udbud af catering til de k?benhavnske borgere og virksomheder.Det kan v?re fordi Andr? Hansen, ejer af Madkonceptet, har haft en finger med i madlavningen. Han er nemlig halv portugiser og har det sydlandske k?kken i sit blod - og med Spanien, som nabo, kan Andr? n?sten ikke undg? at blive inspireret af den spanske tapas.

Bon appetit!

John Morton is author of this website and writes articles since long time. For further details about Frokostordninger and frokostordning please visit the website.

How to Make Grilled Tomatoes Recipe

Mid July is
about the time of year when tomatoes start coming full steam into
season. I have 5 tomato plants in my garden that are now producing more
tomatoes than we can think up ways of using them. (Gazpacho
anyone?) One quick and easy recipe that I played around with this week
is to simply grill the tomatoes, cut side down, and season with olive
oil, salt, pepper, and sliced basil. When

How to Make Grilled Sweet Potatoes Recipe

Have you ever
tried grilling sweet potatoes? It’s quick and easy. You just peel the
sweet potatoes, slice them into 1/4-inch slices, paint them with olive
oil, sprinkle on some salt, and place on a hot grill. To serve, you want
to slather them with some sort of vinaigrette—olive oil to keep them
from tasting too dry, and an acid like lime juice or lemon juice to
balance the sweetness of

How to Make Grilled Romaine Lettuce Recipe

One of the
great things about being a food blogger is that it compels you to be
somewhat adventurous in your food. If you had told me a few years ago
that I would not only be happily eating grilled romaine lettuce, but
encouraging others to do the same, I would have thought you were nuts.
Why in the world would anyone want to grill lettuce? Lettuce just isn’t part of the grilling food group

How to Make Grilled Radicchio Salad Recipe

Have you ever
cooked with radicchio? Until recently I have only had it in salads. For
those of you who may be unfamiliar with it, radicchio looks like a small
head of red cabbage; you can usually find it in the produce section of
your grocery store. It’s actually not a cabbage, but a chicory, and it
has a just slightly bitter, crisp taste.

Raw chopped radicchio you often find in those

How to Make Grilled Onion Salad Recipe

A grilled
onion salad. Why not? Grilled onions can be just as good chilled as hot,
especially when you let them marinate in an herb dressing. The grilling
produces all sorts of caramelized goodness in the onions, taming their
bite and bringing out their natural sweetness. An herby dressing acts
like a marinade, further softening the onions, and infusing them with
flavor. The best thing?

How to Make Grilled English Peas Recipe

Are you familiar with edamame,
the salty soybeans often served at Japanese restaurants? I became
addicted to them when I lived in Japan years ago; they’re the Japanese
version of bar nuts, almost always served at bars there, with beer. You
eat them by putting the pod in your mouth, closing your teeth, and
pulling out the pod which releases the salty beans to eat. (Trader Joe’s
carries them

How to Make Grilled Corn-on-the-Cob Recipe

The first time
I tried grilling corn-on-the-cob, by placing shucked corn directly on
the grill, the results weren’t all that stellar. Too dried out and
chewy. I consulted
“She-who-knows-everything-when-it-comes-to-home-cooking” (a.k.a. mom)
who informed me that the best way to grill corn is to cook the corn in
their husks, directly on a hot grill. The husks protect the corn from
getting

How to Make Grilled Asparagus Recipe

Mmm. Asparagus. You can steam them, boil them, roast
them, but I don’t think anything beats the flavor of asparagus that are
simply grilled. The smoky flavor, the char marks. Tender, but still
with a little crunch. Seriously good. I could (and have) eat them like
French fries. Yum.

Grilled Asparagus Recipe

Prep time: 15 minutes
Cook time: 7 minutes

Ingredients

1 pound

How to Make Grilled Artichokes Recipe

Are you an
artichoke lover? We grew up with them and still every time the family is
over for dinner we remember how we kids fought for hearts. My mom first
encountered artichokes in college in Los Angeles in the late 50s. She
was babysitting for a family who left instructions for her on how to
cook this strange looking vegetable. She dutifully followed the
instructions to cook them, and

How to Make Green Beans with Shallots and Pancetta Recipe

It doesn’t
take much to dress up green beans for a holiday meal. In this recipe the
beans first blanched and then sautéed with pancetta and shallots, with
some salt and freshly ground black pepper for seasoning. You can use
thinly sliced onion in place of the shallots or substitute bacon or
diced ham for the pancetta if that is what you have on hand. The secret to delicious green beans is

How to Make Green Beans with Salsa Recipe

My mother is
the only person I know who prepares green beans with salsa. It is such
an easy and delicious dish and perfect for the summer when fresh green
beans are plentiful. The trick of course to great tasting green beans is
getting fresh beans; the best come from neighborhood gardens or the
local farmers market. You must remember to remove the strings. As you
snap the beans to remove

How to Make Green Beans with Bacon Recipe

There is
nothing better than garden fresh green beans. Even when my parents
abandoned their garden beds for ten years, they still had their green
bean “tee-pees” every summer. My father is rather picky about his beans.
They must snap and break when you bend them, not wiggle around like a
rubber band. That’s how you know they’re fresh. I have a couple rows of
green beans this year, planted

How to Make Green Bean Salad with Basil, Balsamic, and Parmesan Recipe

Do you garden?
The first of my green beans are starting to appear. The vines have
already grown up the bamboo trellis that lines the side yard fence, and
have reached up and over the fence, meaning my neighbor may get as many
beans from my plants as I do. I never know how the beans are going to
cook up, even if they are from my own garden. The most important thing
to look for when choosing

How to Make Golden Beets and Brussels Sprouts Recipe

A recipe for those of us who love both beets and brussels sprouts. (Isn’t it pretty?) Note that thyme is the essential accent which brings all the ingredients together.

Golden Beets and Brussels Sprouts Recipe

Ingredients

2 medium sized golden beets
10 brussels sprouts
1 shallot, peeled and sliced
Olive oil
1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
2 Tbsp

How to Make Golden Beet and Pomegranate Salad Recipe

Now here’s a
salad for the season. Our neighbor Pat stopped me yesterday and handed
me a recipe for a beet and pomegranate salad that she had pulled from an
old issue of Sunset magazine. Perfect timing, as the pomegranates on
our tree are bursting with ripeness. The original recipe called for
using regular beets, but golden beets are much prettier mixed in with
the pom seeds. Here’s my

How to Make Fried Green Tomatoes Recipe

Ever since that wonderful movie
with Jessica Tandy I’ve wondered about fried green tomatoes. People
really eat green tomatoes? I recall being served fried tomatoes for
breakfast while visiting London, but they weren’t green. Curious as
usual, we found some big green tomatoes at the farmer’s market last
weekend and just had to try them. The verdict at this house? Yum! What a
great way to

How to Make French Green Beans with Butter and Herbs Recipe

Ever see those
skinny little green beans in the market? They’re a French variety of
green bean, also known as haricot vert, or filet beans. Haricot verts
are more delicate than regular green beans and cook up more quickly.
This is a simple recipe in which you blanch the beans first, and then
sauté them quickly in a little butter with onions and fresh garden
herbs. If you can’t find haricot

How to Make Fingerling Potatoes with Herb Vinaigrette Recipe

I made these
fingerling potatoes a few days ago as part of a composed salad and we
loved them so much I made them again tonight just on their own, to
accompany steak. These potatoes can be served warm, room temp, or cold.
Chilled, they are perfect for hot summer days. Key ingredients are the
vermouth and the chopped fresh herbs.

Fingerling Potatoes with Herb Vinaigrette Recipe

How to Make Fennel Gratin Recipe

I never used
to know what to do with fennel, but these days, I can’t get enough of
it. Fennel is the most wonderfully versatile vegetable. You can slice
raw fennel thin and serve it with a little shaved Parmesan for a crisp salad. Or you can plop it in the oven with a little balsamic and roast it
until it gets sweetly caramelized. Fennel has a special affinity for
Parmesan, and in this

How to Make Fava Bean Dip with Goat Cheese and Garlic Recipe

Fresh fava beans
require patience. You have to shuck them twice, once to remove the
thick shell, and then again, after cooking the beans, to peel the outer
skin. Are they worth the effort? You tell me. Fresh favas, or broad
beans, are only available for a short time in spring, so it’s not an
effort that you have to, or get to, make that often. I kind of like the
meditative aspects of

How to Make Eggplant Parmesan Recipe

The trick to
Eggplant Parmesan is to drain the eggplant slices of excess moisture
first, before cooking. We found this recipe recently in the New York
Times and adapted it to our taste (olive oil only – no canola oil, and
no hard boiled egg slices as the original recipe called for).

Eggplant Parmesan Recipe

Ingredients

2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole

How to Make Eggplant Dip (Baba Ghanouj) Recipe

Here in the
San Joaquin Valley, the eggplant season is in full swing. At our local
farmers market last weekend one could find eggplants of every variety –
globe, Japanese, striped, white, even eggplants that looked like
tomatoes. I have a couple still on the vine, after picking the one used
for this recipe that was just begging to be eaten. Here is a wonderful
recipe for baba ghanouj (also

How to Make Eggplant and Red Pepper Terrine Recipe

Another one from the recipe archives, first posted in 2004.
Even though my father doesn’t like eggplant in general, he loves this
terrine from Jacques Pepin and we’ve made it several times. Once he even
insisted in making it during winter, so instead of serving it cold, we
baked it and served the whole thing hot, worked great. This eggplant
terrine is a perfect dish for summer

How to Make Dinosaur Kale with Baby Potatoes Recipe

I made this
dish up on a whim. Elise and I were at the market and I saw some pretty
Lacinato kale and gorgeous multi-colored baby potatoes. I knew I had to
combine them somehow, and I liked the idea of “eggs in a nest,”
especially around Easter. Lacinato, also known as cavolo nero or dinosaur kale, is pretty
much the darkest green vegetable I know of. It is more tender than
regular kale,

How to Make Dad’s Ratatouille Recipe

Dad originally
got this recipe from Dean & DeLuca, and over time it has become a
family classic. Only he has the patience to make it. The recipe is
little involved, but the results are fantastic. Luxuriously rich,
smooth, and flavorful, this ratatouille is practically the best way I
know of preparing vegetables that people can’t get enough to eat.

Dad’s Ratatouille Recipe

How to Make Dad’s Potato Salad Recipe

A month ago or so I made some potato salad.
I love potato salad and was well pleased with this one. Then the next
week my father made his version of potato salad. It was great too! The
difference? Pickle juice and mustard. Also he throws in a hard boiled
egg once in a while too. Note that getting the recipe out of my parents
generated the usual recipe banter. Dad: “Use Russets.” Mom: “I’ve

Shrimp Stir Fry

Shrimp stir fry recipes are special dishes that are crafted according to family tradition that are much influenced by Oriental culture. This article will cover the Spring Asparagus and Shrimp Stir fry recipe that has become so famous and is a specialty of a Vietnamese Cuisine in Seattle. Many people assume that Vietnamese food is highly influenced by the French traditions. While this may be true to some extent, the Chinese has also influenced the Viet cooking in many ways. If we could recall, Vietnam became a colony of China for nearly 1,000 years. And there legions of Vietnamese-Chinese people were the ones who help shape the Vietnamese food for generations. Aside from this, there were interactions via trade routes plus Vietnam's neighbors adding as a factor into the mix culture too.

This recipe is actually a mix cultural perfection of Vietnamese cooking that this restaurant has mastered through the years. Owing it to their family tradition, the restaurant owners still recognize their expertise as a family heritage.

For some who have tried cooking the dish, fresh asparagus is highly recommended than the canned asparagus. The soy sauce plus the oyster sauce and the fish sauce is a trio combination of umami seasonings that combines Viet and southern Chinese cooking. The method of frying the garlic and shallot till they are golden is a good Viet approach, where caramelized shallot and garlicky goodness is greatly appreciated. And adding the sauce twice is actually a restaurant method to layering flavor. There is no velvety sauce since we will not be using cornstarch, this is a Viet-Chinese approach to stir frying. Let us start cooking then. The original recipe can serve 2 to 3 p3ersons as a main course.

INGREDIENTS:

1 ¼ pounds fresh asparagus, the woody ends are snapped off, and the stalks are cut into 2 inch long pieces.

½ teaspoon sugar

1 ½ tablespoons fish sauce

2 teaspoons soy sauce

1 teaspoon oyster sauce

4 tablespoons and a half teaspoon of vegetable oil, separated accordingly

1 tablespoon minced garlic

8 to 10 ounces, peeled deveined large shrimps, or may be a few more if desired

1 shallot, thinly sliced

1 teaspoon Shaoxing cooking wine or sherry

¼ teaspoon coarsely ground pepper

THE PROCEDURE:

Wash the asparagus with water, then drain and set aside.

For the stir fry sauce, combine in a small bowl and stir together the sugar, the fish sauce, the soy sauce the oyster sauce and the ½ teaspoon of vegetable oil. Stir to mix until they are smooth enough and set aside near the stove.

To start stir frying, heat a wok or a large skillet to medium high heat over your American stove. Then once hot, pour in 2 tablespoons of vegetable oil into the wok and wait till it starts to get hot enough. Then you can add the garlic and stir fry them for about 15 seconds, until the garlic begins to brown a little.

Here you can add the shrimps and cook them for about 30 seconds. Add 1 tablespoon of your prepared seasoning, combine and cook for approximately 2 minutes until the shrimps are nearly cooked through. Then please transfer them to a plate and set aside.

Then rinse and wipe clean your wok. Heat the pan again on high heat then add the remaining 2 tablespoons of vegetable oil. Then you can add the shallot, cooking them for another 1 minute until they are a little browned.

Then you can add the asparagus and pour in the remaining seasoning sauce you have prepared. Stir fry the asparagus until they are tender but slightly crunchy, for another 3 to 5 minutes.

Add the shrimps back to the wok and continue stir frying to reheat them. Shut off the heat from the stove and add the rice wine and stir a little bit to mix.

Serve immediately while they are hot.

Enjoy this Viet shrimp stir fry recipe at home and continue stir frying too.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about the shrimp stir fry that I submit here. Thank you.

How to Make Cucumber Yogurt Salad Recipe

We eat a lot
of hot and spicy dishes around here; a great way to cool the palate is
with the delicious combination of yogurt and cucumber. This easy-to-make
cucumber salad, also called “tzatziki”, is a refreshing accompaniment
to spicy dishes such as chili beans, enchiladas, and Indian food.

Cucumber Yogurt Salad Recipe

Prep time: 5 minutes

Ingredients

2 cucumbers,

How to Make Cucumber Salad with Mint and Feta Recipe

When the hot weather hits, nothing is more cooling than a cucumber salad. Inspired by a fabulous cucumber salad shared with a friend at the Sea Salt
restaurant in Berkeley, I canvassed my neighborhood grocers for some
delicate Persian cucumbers. Have you ever eaten a Persian cucumber?
Unlike the somewhat seedy American cucumbers with thick, bitter skins,
Persian cucumbers are thin-skinned

How to Make Cucumber Salad Recipe

About this time of year we start having cucumber salads almost every night with dinner. The cucumbers
are growing a bit out of control in the garden, climbing up the tomato
cages and all over the zinnias that line the raised beds. Every other
day I bring in a handful, peel them and chop them up for a simple salad
consisting of nothing more than the cucumbers, some rice vinegar, either
dill

How to Make Crispy Hash Browns Recipe

Mom’s hash
browns are mushy. Tasty, edible, yummy, but still mushy. They aren’t as
good as dad’s, and that is just a fact. Here’s how dad makes his hash
browns.

Crispy Hash Browns Recipe

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients

3 Tbsp olive oil, canola oil, or grapeseed oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper

How to Make Creamy Green Beans and Mushrooms Recipe

About this time of year a lot of people come to this site searching for green bean recipes.
We have several, but most of them are geared to the summer, when we
have a bountiful supply of fresh green beans. I wanted to make something
that would work well with fresh or frozen beans, so we could enjoy it
during any season. In this recipe, green beans are first lightly boiled
(I used frozen),

How to Make Creamed Turnips Recipe

People either
love turnips or they hate them. And if they love them, it was probably
an acquired taste. I can still remember making a face when thinking I
was biting into a yummy potato in one of my mother’s stews I had speared
a turnip instead. Yet this dish is another proof point that almost all
things taste better with butter and cream.

Creamed Turnips Recipe

Prep time: 5

How to Make Creamed Spinach with Bacon Recipe

If you’ve been reading this site for a while you’ll know that we are big spinach
fans here. We get spinach fresh from the farmers market every Saturday
morning, and it disappears quickly. Here is a creamed spinach dish that
my father made for dinner the other night inspired from a recipe he
found in the Sacramento Bee. The spinach gets its creaminess from a
bechamél sauce based on a flour

How to Make Creamed Corn Recipe

Corn season
has finally arrived. This morning my father picked up some yellow corn
from the local farmer’s market that was so fresh we could eat it raw.
Must have been picked this morning. Did you know you could eat corn raw?
You can if it has been picked within a few hours, at least the sweet
corn we get. I was inspired by a recipe in Everyday Food
to make creamed corn, which is quite a

How to Make Collard Greens with Bacon Recipe

My father
found this Louisiana recipe for collard greens in the Wall St. Journal
earlier this year that we’ve now made several times. Each time I wonder
why we don’t make them more often, they’re so good! The combination of
the bacon, onions, sweetened cider vinegar and hot pepper sauce seem to
neutralize the natural bitterness of the greens.

Collard Greens with Bacon Recipe

How to Make Collard Greens Recipe

My brother
Eddie was over for dinner a while ago one fortuitous night when we
happened to be having collard greens. I say fortuitous because Ed
introduced us to a wonderful new way to serve these healthful, somewhat
bitter greens – with barbecue sauce. Huh? Barbecue sauce? Ed explained
that whenever he had collard greens it was with barbecued ribs, and the
sauce from the ribs would make

How to Make Coleslaw Recipe

The word
“coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage
and sla, salad. The word entered our English language from the Dutch in
New York in the late 1700s. Since then it has been a featured side dish
at almost every picnic or barbecue in America. We have coleslaw at least
once a week, usually with fish, and often with burgers or hot dogs. Our
ways of preparing it

How to Make Cold Tomato Summer Vegetable Soup Recipe

My father made this cold tomato and zucchini soup the other day.
“Don’t call it gazpacho.”
“Why not? It looks like gazpacho, but with some zucchini.”
“It’s my soup. I made it up. It’s not gazpacho. Don’t call it gazpacho.”
“Okay dad, whatever you say.”

So instead, my brother Eddie has named it “The Farmer’s Market in a
Soup”. And, given that dad brought home every ingredient except the

How to Make Cold Pea Salad Recipe

This delightful cold pea salad recipe comes from my friend Chigiy‘s
friend Beth, who brought it to a recent BBQ. It calls for Smokehouse
Almonds, but I think it could easily be made with tamari almonds too.
Perfect for picnics on hot summer days, it’s made with frozen peas which
help keep the salad chilled. The peas do thaw a bit, but they’re good
crunchy and cold too.

Cold Pea Salad

Easy Ways to Make Classic Pasta Primavera Recipe

Pasta
primavera. It’s very name evokes the 1980s, nouveau cuisine, and bad
food clichés. Done in its classic form, which is believed to be invented
by the chefs at Le Cirque restaurant in New York City in the late
1970s, primavera is a riot of vegetation doused in butter, cream and
lots of parmesan cheese. Our version is a pared down rendition of this
classic, simplified and lightened up

How to Make Classic Glazed Carrots Recipe

Is there a more classic vegetable side dish than glazed carrots? Maybe steamed broccoli,
maybe. Yet, as simple and classic as glazed carrots are, you need to
know what to do in terms of adding sugar, salt and heat in order to get
the right results. Too much sugar and the dish will be cloying. Too much
heat and the sugar burns. Not enough and the stock won’t reduce. That
said, it isn’t

How to Make Classic Baked Acorn Squash Recipe

The weather
has finally decided to cool down around here and the first acorn squash
have appeared at our local farmers market. Acorn squash are wonderfully
easy to prepare – just cut them in half, scoop out the seeds, add a
little brown sugar and/or maple syrup, and bake for a little over an
hour. From Google Definitions,

Choose squash that are heavy for their size and have a
hard,

How to Make Chayote with Tomato and Green Chile Recipe

Perhaps you
too have noticed an odd, pale green, oblong is-it-a-fruit
is-it-a-vegetable in your market and wondered what the heck it was, or
what you could make with it. Actually I’ve known the name of it for a
while—chayote;
one sees them often in Mexican markets out here, and Whole Foods
carries them. But it wasn’t until a friend thrust one into my hand with
the challenge “it’s

Easy Ways to Make Celery Root Salad Recipe

Also known as celeriac remoulade,
this salad is a refreshing accompaniment to seafood dishes and very
easy to make. Celery root looks like a giant turnip, but tastes more
like a cross between celery and jicama. The result is a cool
coleslaw-like salad without the taste of cabbage. Yum! Sacramento chef
Evie Lieb prepared this salad to go with the panko-crusted salmon
in our recent cooking

How to Make Celery Root Mash Recipe

Gnarly, dude.
That’s the expression that comes to mind when I think of celery root.
It really is rather gnarly—a big bulbous root vegetable, often tangled
with twisted daughter roots. It can also be challenging to prep, given
the said tangled roots and the fact that it tends to be hard, butternut
squash hard, to cut. That said, it is one of the most lovely things to
eat. Raw, it’s

How to Make Cauliflower with Pine Nuts and Bacon Recipe

Cauliflower
lovers unite! I’m always looking for ways to dress up my favorite white
vegetable. Here’s a quickie, inspired by Southern Italian flavors. A
little bacon (or pancetta), some roasted pine nuts, some garlic (of
course), oregano, and red pepper flakes, and your cauliflower is ready
for a debutante ball. Or a midweek meal. Enjoy.

Cauliflower with Pine Nuts and Bacon Recipe

How to Make Cauliflower Puree Recipe

People either
really love cauliflower or they really don’t. Those of us in the first
camp will enjoy it almost any way – raw, steamed with butter and lemon,
or in this case puréed.

Cauliflower Purée Recipe

Ingredients

1 head cauliflower, stem trimmed of leaves, florets roughly chopped
1 cup chicken stock, vegetable stock (for vegetarian option), or water (if cooking gluten-free, use

How to Make Carrot Souffle Recipe

Okay, if you
are like me, you’ll hear the word “soufflé” and think, “too much work,
too hard.” Let me assure you that not only is this carrot soufflé as
easy as they come, it’s gobsmacking good. My father made a half batch a
couple weeks ago and the three of us devoured it within minutes. He then
made a full batch a few days ago, left for an hour and returned to find
a third of it gone (

How to Make Caramelized Fennel and Onions Recipe

Fennel lovers,
onion lovers, unite! And then take a shower in grated Parmesan, lemon
zest, and chopped parsley. I’d like to say this is quick and easy, but
it’s not quick. It’s long and easy, the sort of thing you can just put
on the stove and give a stir every once in a while, as you cook the rest
of the meal. The onions and fennel are only lightly caramelized. You
could cook them longer

How to Make Caponata, Eggplant Relish Recipe

Tucked away in
funky Bernal Heights, my old neighborhood in San Francisco, used to lie
an Italian trattoria which served exceptional Italian food. The
restaurant is long gone, but I still remember fondly the eggplant
caponata condiment they served with bread sticks that accompanied every
meal. I have no idea if this is even close to the same recipe that the
restaurant used, but it is

Here's Why you couldn't forget your grandmother's recipes? Secrets Revealed (shivi roy)

Yes, your grandmother’s recipes were finger licking and why not be? She had oceans of how-to-make-tasty-food knowledge. It was a perfect blend of ingredients. The smell of the dish was intimidating. Water in your mouth!! One simply cannot forget the taste. The dishes were delicious, spicy and mouth-watering. No matter how many guests came to your house, she would achieve the same taste in no time.

Ever wondered, how she cast the magic? Sterling Groceries Pvt Limited spills the beans. Get to know the secret behind the spellbound recipes. Sterling Groceries Pvt Limited is a company that deals in spices and is located in New Delhi. The quality of spices they produce have got them a place with WAL-MART, Carrefour, METRO, SPAR, and Reliance, in branded as well as tailor made segments.

“The secret behind these recipes lies in traditional spices. You use them everyday yet you are unaware of how-to-use thing,” shares a grandmother of three. Indian traditional spices and herbs have been used for ages yet their taste remains unaltered. It has been passed from generations to generations and still they rule the kitchen.

Some of the commonly used spices are:

Asafoetida (Hing): Popularly known as devils dung or stinking gum, it smells unpleasant. The smell disappears when added to oil. Used in snacks, it is a remedy for stomachaches and cough.

Cloves (Laung): Cloves are unopened, fully-grown and green flower buds dried in the sun. They can be used for culinary and medical purposes. A regular spice in Indian cooking, cloves impart strong and warm flavor. If you have a toothache, cloves come handy. Cloves help in curing chest pains, fever, digestive problems, and cough and cold.

Coriander Seeds (Dhania): How to spot coriander seeds? It is simple. They are hollow, crunchy, nutty flavored and light brown or golden in color. Do you want to get the exact flavor of coriander seeds? Forget buying packed coriander powder, instead opt to grate or crush coriander seeds into powder. The flavor and the essence of the spice remain intact. Medically, they are known to cure sore throat, allergies, digestion problems, fever etc.

Cumin (Jeera): A commonly used spice in India, it has a warm earthy aroma. It releases an aroma, when cooked in hot oil. You can roast them and grate or crush to make cumin powder.

Now that you now some of the secret ingredients, why not use them? Stay tuned and follow us for more secrets that could make your food delicious, spicy and Indian.

PRS spices is a leading spice & herbs supplier that offers range of good quality spices seasonings, cumin powder, chat masala etc. We offer valued spices to meet all cookery needs globally. We are the chain of spices manufacturers and spices exporters of Indian seasonings.

How to Make Butternut Squash with Walnuts and Vanilla Recipe

Even though
it’s 90 degrees here in Sacramento in mid October (are we having weird
weather this year or what?) the pumpkins and butternut squash are out in
numbers at the market. One of the things I love about winter squash is
that you can buy one and then take your time to figure out what to do
with it. They last for months as long as you keep them cool and dry.
Here’s an easy side dish,

How to Make Butternut Squash with Browned Butter and Thyme Recipe

If you have
only one oven in your kitchen, any Thanksgiving side dishes you prepare
generally need to be made on the stovetop, as the turkey is taking
central stage in the oven. Here is a simple butternut squash side that
you can easily do on the stove. The trick to this dish is browning the
butter before adding the squash, so that the squash absorbs some of the
complex and wonderful

How to Make Butternut Squash Apple Cranberry Bake Recipe

There are two
approaches to holiday cooking – fancy and complicated, and simple and
easy. (Guess which camp we’re in?) Here is a colorful, simple harvest
bake, with chopped butternut squash, tart apples, and cranberries. The
hardest part is cutting up the butternut squash (it’s a workout). But
then all you have to do is put everything in a casserole and bake it in
the oven for an hour. You

How to Make Brussels Sprouts with Black Bean Garlic Sauce Recipe

“It’s funky. Abrasive. It’s not afraid to get in your face and call your mama ugly.”
That’s how black bean garlic sauce was first described to me. I was
one of the RA’s in the dorms way-back-when in college and some of my
freshmen residents were teaching me how to use a wok. One of them tossed
the sauce in with some cooked chicken and greens and as the steam and
smoke rose the air became

How to Make Brussels Sprouts with Bacon and Chestnuts Recipe

Have you
started your holiday meal planning yet? If you have, bravo! If you
haven’t, don’t despair, neither have we. Typically that happens about
two days before the event. But if I have anything to do with it this
year (and that’s a big if, as my dad is usually the one who decides what
we eat for the big family meals) these brussels sprouts with chestnuts
and bacon will be on the menu.

How to Make Brussels Sprouts Recipe

I never used
to like brussels sprouts, until one day I had them when they weren’t
over-cooked. Still just a little bit crunchy, they had a wonderfully
nutty flavor. Who knew brussels sprouts could taste so good? Now I love
them, especially with brown rice and butter.

Brussels Sprouts Recipe

Ingredients

1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1

How to Make Broccoli Stir Fry with Ginger and Sesame Recipe

Some people get chocolate
cravings. I get broccoli cravings. Sometimes I think it’s my body’s way
of telling me I’ve been laying on the bacon a bit too thick (or maybe
the chocolate!) But honestly I could eat broccoli every day of the year
and not get tired of it. Here’s a quick and easy recipe for broccoli,
stir-fried with a little ginger and sesame. The broccoli florets are
quickly

How to Make Broccoli Salad Recipe

The problem with most broccoli salads is the broccoli – the raw
broccoli. Some people like raw broccoli, and actually, I love raw
broccoli stems. They taste a lot like cabbage or cauliflower. But the
florets? If they’re raw, keep them away please. So, how to make a
broccoli salad if you don’t like raw broccoli? The solution – blanch the
broccoli for 1 minute, or no more than two minutes.

Easy Ways to Make Broccoli Rabe with Pasta and Sun Dried Tomatoes Recipe

Have you ever
had broccoli rabe (pronounced “rahb” or “rah-bee” depending on where you
are from)? I have sort of a love hate relationship with it. It looks
like broccoli, but it doesn’t taste like it. Broccoli rabe can sometimes
be so bitter, even with blanching, there’s no amount of vinegar or
bacon that can save it. But bitterness heightens flavors (hence the
purpose of parsley).
Your

Tag med Madkonceptet på marked (John Mortan)

Madkonceptet er klar til det ?rlige kunsth?ndv?rkermarked! Hvert ?r afholder Danske Kunsth?ndv?rkere et marked p? Frue Plads i indre K?benhavn. I ?r afholdes det den 15. til 17. August 2013, og i ?r har markedet 30 ?rs jubil?um. Catering virksomheden Madkonceptet skal selvf?lgelig v?re med til at fejre jubil?et og vil deltage p? markedet med en bod, hvor de mange bes?gende kan komme forbi og f? l?kker mad og drikke.

Madkonceptet holder meget af at deltage p? dette marked hvert ?r, da de her f?r en god mulighed for at komme t?ttere p? deres kunder. "Der er altid en god stemning p? markedet og vi elsker at tale med vores kunder og h?re hvad de syntes om vores mad. Sidste ?r var vejret fantastisk og der var mange bes?gende, s? vi har h?je forventninger til markedet i ?r. Vi har i ?r ogs? f?et alkoholbevilling, s? vi tropper op med en tapas box og tilh?rende gode vine", siger Camilla de Jesus, medejer af Madkonceptet.

For en catering virksomhed i K?benhavn er et marked, som dette, en god m?de at komme ud og vise eventuelle nye kunder, hvad Madkonceptet kan tilbyde af catering. Virksomheden har med ?rene erfaret, at de bedste steder at komme ud og vise folk, hvad de kan, er p? sm? og hyggelige markeder. Store messer har slet ikke samme effekt. "P? de sm? markeder er der en anden ro og tid til at folk kommer forbi alle boder, og derfor er der st?rre sandsynlighed for at de netop stopper ved Madkonceptet og f?r sig en smagspr?ve", fort?ller Camilla.

Madkonceptet har eksisteret siden ?r 2009 og er drevet af Camilla's mand Andr? Hansen. Madkonceptet leverer catering til b?de private og virksomheder lige fra festmad til konfirmationer og frokostordninger til virksomheder i K?benhavn og Nordsj?lland. Virksomheden ligger p? ?sterbro, og Camilla og hendes mand elsker at have en virksomhed i byen, hvor de kan v?re t?t p? og v?re en del af K?benhavns kulinariske madunivers.

John Morton is author of this website and writes articles since long time. For further details about catering k?benhavn and catering please visit the website.

How to Make Broccoli Rabe with Caramelized Onions Recipe

Have you ever
cooked with broccoli rabe (usually pronounced “rob”, also known as
rapini)? It sort of looks like broccolini or Chinese broccoli, with
longish stems, small green florets, and lots of leaves. It’s actually
more related to turnips than to broccoli, and tastes a little like
mustard greens, slightly bitter but more nutty. Slightly bitter usually
that is. The first time I cooked

How to Make Broccoli Cheese Casserole Recipe

Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged
people to Google broccoli casserole, insisting they would be
disappointed with what they found, I’ve been meaning to post a killer
broccoli casserole. And dear readers, this is it. The ingredients?
Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar
cheese, a little Dijon,

How to Make Braised Red Cabbage with Chestnuts Recipe

Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage.
The following recipe takes that Austrian standard up a notch with the
addition of apples, onions, and roasted chestnuts. So good! Pretty too. I
can’t wait to make it again. Braised red cabbage with chestnuts is a
traditional accompaniment to roast goose, but if goose isn’t on your

How to Make Braised Onions Recipe

Braised onions are the side of choice with beef Bourguignon
but they are also wonderful with roast beef and other stews. Trader
Joe’s sells a pack of multi-colored pearl onions that cook up
beautifully as braised onions. The catch? You have to peel them, which
requires blanching first, then cutting off the ends so you can slip off
the peels. You can of course skip this first step by using

How to Make Braised Leeks Recipe

Leeks are an
aristocrat of a vegetable. They require much of the year to grow, lots
of space and tender care: You need to hill up soil around them on a
regular basis to get that shank—the part you eat—long and white enough
to be worth it. So when you find well-grown leeks, treat them regally.
This braise preserves the integrity of the leeks; at the table, you cut
them with a knife and fork

How to Make Braised Fennel Recipe

Fennel is one
of those vegetables that until recently, I didn’t really cook or eat
that often. It seemed to me to be kind of precious, something unusual,
not an everyday veggie like broccoli or green beans. At first the only
thing I would do with it is slice it thin into a salad. (So good with Parmesan.) Then I discovered roasting it. With some balsamic? Yum. And then I found out how good it

How to Make Bourbon Mashed Sweet Potatoes Recipe

It’s the
holidays, right? We still have time to sneak in a few indulgences? Good,
just the excuse I need for these creamy garnet sweet potatoes splashed
with smoky bourbon. Funny thing is, if you looked in our liquor cabinet,
you would find all sorts of wonderful things to drink—vermouth,
marsala, madeira, rum, calvados, JD, Maker’s Mark—yet nobody in our
family actually drinks anything

How to Make Blanched Cabbage with Butter and Caraway Recipe

Gobsmacked. I thought I was pretty well versed in what one could do with cabbage, addicted to the stuff as I am. Whether it’s braised, in stewed, stuffed, boiled, or made into coleslaw,
we eat cabbage in every which way around here. But this my friends,
this has to be the easiest way to prepare cabbage and still have it
taste great. (Boiled cabbage is probably the easiest, but then what you

How to Make Beet Greens Recipe

All these
years I’ve been loving beets but throwing the beet greens away. Yikes!
No more. This is a delicious way to serve greens, whether collard, kale,
or beet.

Beet Greens Recipe

Prep time: 5 minutes
Cook time: 25 minutes

While this recipe calls for discarding the stems, if you
want you can use them too if they aren't too woody. Just cut them into
1-inch

How to Make Bavarian Sauerkraut Recipe

One of our favorite side dishes is hot sauerkraut, delicious served with pork or bockwurst
– a mild German sausage. You can also make a sandwich with toasted or
grilled dark rye bread, melted Jack, havarti, or Muenster cheese, the
sauerkraut, and avocado.

Bavarian Sauerkraut Recipe

Prep time: 5 minutes
Cook time: 40 minutes

Ingredients

1 16-oz can or jar of sauerkraut (

How to Make Baby Bok Choy with Yellow Bell Peppers Recipe

There are
certain routines in our family for which I am unendingly grateful. One
is that at the dinner table there is always a green vegetable of some
sort. I may not have loved some veggies as a child, but as an adult, I
crave them. If not for the fact that the other members of my family love
their greens too, I could easily eat an entire serving bowl of pretty
much any of the veggies

Taste The Real Flavours Of Tandoori Cuisine In An Authentic Indian Restaurant

Beside the luxury and grandeurs, London is also known for its world class family restaurants. The place with different cultural traditional practices belonging to different places also offers different cuisine and thus is attracting the food lovers from across the city. Among the many cuisines available, Indian cuisine is the most popular among the people. There are many Indian restaurants which offer exotic and at the same time qualitative food services to their customers. The elegant and refined restaurants spread across London have excelled in various food making arts like Chinese cuisine, Continental cuisine, Mughlai cuisine, Italian cuisine, Tandoori cuisine, Indian cuisine, etc.

Indian tandoori food certainly needs no introduction to those who love Indian food. The preparation and presentation of Indian food is different in different parts of the country. One of the most popular styles of cooking is tandoori style. It is one of the most popular cooking methods as the food cooked in this style is not only tasty but also healthy. It is an age old method of cooking that came into being with the ruling Mughal dynasty and has been able to be one of the most preferred cooking styles till date. In the UK, you can find some of the best restaurants in Chelsea that offer delicious tandoori dishes serving every palate. You can visit an Indian restaurant with your friends and family a have a good time enjoying some of the best food with best flavours.

In London, a number of Indian eateries have established as a result of the growing demand and popularity of authentic Indian cuisine. If you want to taste the real flavours of dishes then you should always choose an authentic restaurant to dine at. It is important to choose a reliable eating place as they would have the proper knowledge and expertise to cooking tandoori cuisine in the most authentic way. If one is trying to cook chicken in this style then he should first marinate the ingredients within a perfect blend of special Indian herbs and spices then roast the chicken gently in a clay oven. Both vegetarian and non-vegetarian food items can be cooked in this cooking style.

The Indian restaurants in London offer a variety of choices in both vegetarian and non-vegetarian tandoori food. If you are a non-vegetarian then you can enjoy dishes like chicken tikka, mutton tikka, fish masala tikka, prawn tikka and many more such appetising tandoori food. If you are a vegetarian then you are available with many options like vegetable tandoori, tandoori aloo, paneer tikka and many more such delicious food. With the help of a London Restaurant Guide, you can easily spot the best eatery to dine out with family and friends.

The writer is a food critic and has a comprehensive knowledge about the Indian tandoori cuisine . His love for Indian food has helped him to write various articles on different Indian cuisine. Rate this Article

Taste The Real Flavours Of Tandoori Cuisine In An Authentic Indian RestaurantNot Rated Yet

Joseph Elly John has published 5 articles. Article submitted on July 23, 2013. Word count: 453

Sugar plum chocolates are the chocolate makers for the last 15 years producing mouth watering chocolate pizza, chocolate truffle, and chocolate candy. Share these hand dipped chocolate using the chocolate gift baskets.

Written by: Colin Dolly

Searching for the best coffer maker in the market? The machine should be easy to operate and give a delicious taste. The amount of water that you can put into the reservoir will determine the taste of your coffee too.

Written by: Alice Angell

One of the hallmarks of decadently delicious food is a rich and creamy texture, but all too often the price for that luxurious lusciousness is high fat and soaring calorie counts. The solution? Homemade yogurt cheese to the rescue.

Written by: RA Butters

Pepper is called for in almost every savory recipe as a matter of course, and even in some desserts. How often do you read add pepper, to taste? How many of us even taste the pepper? How many kinds of pepper can you name?

Written by: Chris Rawstern

How to Make Baby Bok Choy with Sherry and Prosciutto Recipe

I admit, I am
not the greatest fan of bok choy, perhaps as result of too many poorly
done stir-fries during college. That said, my father made this recipe
from Fine Cooking the other
day and it was so good I made a trip to the store just to get more baby
bok choy and had him make it again. Perhaps it’s the addition of sherry
and prosciutto? Likely. Do you like bok choy? If so, what’s your

How to Make Baby Bok Choy with Cashews Recipe

Sometimes the
simplest things are the most enjoyable. My mother whipped up this quick
and easy baby bok choy dish the other night. It was so good I made her
make it again the next day so I could watch with pad and pen in hand.
This is hard on mom actually, as she never makes anything the same way
twice, and she never measures (obviously not a baker). I make her weigh
things. “How much bok

How to Make Asparagus with Lime and Mint Recipe

As a child I
despised the asparagus my mother served. It was steamed to a dreadfully
pathetic wilt and tasted, I assumed, no better than the old grass
clippings trapped in the blades of the lawn mower. Only until I decided
to overcome my own fear of these precocious green stalks did I come to
fully appreciate them. Now every spring I prepare them the same way –
lightly sauteed in a bit of

An Authentic Italian Lasagna Recipe (rajiv tiwari)

An authentic lasagna recipe is hard to come by. Try out this recipe in your own kitchen and see how simple it is!

Ingredients:

* 800 g of canned tomato puree
* 400 g chicken mince
* 3 chicken sausages
* ? carrot, chopped finely
* ? celery stalk, chopped finely
* ? onion, chopped finely
* 400 ml of water
* 2 tablespoon of oil
* A glass of red wine
* 1 litre milk
* 30gr of butter
* 4 tablespoons all-purpose flour
* Salt to taste
* Pepper to taste
* 300 g of mozzarella
* 150 g of grated parmesan
* 9 lasagna noodles

Directions:

1. Heat the oil in a pan and add in the veggies for the lasagna. Allow it to cook for a few minutes.

2. Add in the minced chicken and sausages, constantly stirring until brown.

3. Stir in a glass of red wine and let it reduce to give the lasagna flavour.

4. Pour in the tomato puree and the water and mix well. Season with the salt and pepper and let it cook for around 2 hours on a low flame. Make sure the sauce doesn't burn and add water if required for the lasagna sauce.

5. Make a roux by melting the butter in a pan with the flour.

6. Transfer the roux to a separate bowl. Pour boiling hot milk on the roux while stirring to make the mixture melt.

7. Pour the milk back into the, add salt and bring it again to a boil again while stirring. Boil for the lasagna recipe till it's a thick creamy sauce.

8. Remove from the stove and cover tightly so that it doesn't dry out.

9. Start making the layers for the lasagna before you out it in to bake. Make the first layer by spreading a spoonful of tomato and white sauce right at the bottom.

10. Add a layer of the lasagna noodles on top to cover the sauces. Add another thin layer of the tomato sauce and white sauce, and then sprinkle some of the parmesan on top. Add a little mozzarella cheese as well. Keep layering all the components and repeating the steps for the lasagna. End with a layer of the noodles right on top with some cheese.

11. Cook the lasagna in the oven at 200?C for just under an hour till the cheese is nice and bubbly on top and slightly brown.

12. Your lasagna recipe is ready for everyone to enjoy!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. authentic lasagna recipe, the lasagna flavour

How to Make Asparagus with Hollandaise Sauce Recipe

The best thing about knowing how to make an easy blender hollandaise
sauce is that once you get the hang of it, you can make the most simple
of vegetables into something quite elegant. Case in point, these
steamed asparagus. I like asparagus any which way, but drizzle a little
(or more than a little) hollandaise over them? Oh my.

Asparagus with Hollandaise Sauce Recipe

Prep

How to Make Asparagus Risotto Recipe

In California
winter can transition to spring in a flash. It seems like yesterday we
were beset by chilly storms while the forecast for this week is all
sunny and 70s. Daffodils are blooming, as are cherry trees, and the
truest test of spring, asparagus in the market can be found for less
than $2 a pound. I just couldn’t resist these at the market today, and
cooked them up into a creamy

How to Make Asparagus Frittata Recipe

My father got
bit by the frittata bug this week and made these for us for lunch a few
days ago. This is a quick and easy, no-nonsense recipe that makes a
terrific frittata in hardly any time at all.

Asparagus Frittata Recipe

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

2 tablespoons unsalted butter
1/3 cup minced shallots
1/2 teaspoon salt
1 pound asparagus,

How to Make Asparagus Artichoke Salad Recipe

Although for
the most part we can get asparagus all year long, I usually only get
them in the spring, when they are in season. How can you resist, when
you see hundreds of them in the produce section, saluting you like
bundled, upright green soldiers? “Hello m’am. Please cook me.” So, we
buy asparagus, and more asparagus. Here is a recipe for what to do with
our long green friends, when

How to Make Asparagus Recipe

Selland’s
market-cafe in Sacramento is an uncommonly good café and often a source
of inspiration for foods to prepare. Recently I had some of their
asparagus and loved the texture – slightly crunchy (definitely not
mushy!) – and the hint of lemon flavor along with the olive oil and
Parmesan. Upon inquiry I was told that the asparagus had indeed been
parboiled for 2 minutes and then tossed

How to Make Turkey White Chili Recipe

Usually after
Thanksgiving we have plenty of leftover turkey and enough turkey stock
for several days of dishes. Today I whipped up some turkey white chili,
based on our chicken white chili recipe, but made it with cooked turkey meat instead of chicken, and with the beans cooked in homemade turkey stock.
I bumped up the heat a bit from the other recipe, feel free to dial it
down if you

How to Make Turkey Tetrazzini Recipe

Tetrazzini is
an American pasta dish that includes a cream sauce, mushrooms, and
either chicken, turkey, or seafood. It is thought to have been invented
in San Francisco and named after the famous opera singer of the early
1900s, Luisa Tetrazzini, who lived there for many years. To my mother however, Turkey Tetrazzini is just another way of saying
turkey casserole. In her opinion casseroles

How to Make Turkey Tacos with Cranberry Salsa Recipe

One of my favorite things to make with leftover turkey is turkey tacos. Usually I have some leftover cranberry relish
(I always make too much) to go with the tacos in lieu of salsa, but
this time I thought I would make some fresh cranberry salsa from
scratch, which turned out surprisingly good. Cranberries just pair so
well with turkey, even regular cranberry sauce is going to taste as

How to Make Turkey Stroganoff Recipe

What to do with all those turkey leftovers?
We decided to make turkey stroganoff with some of ours. Stroganoff is a
classic Russian dish, popularized in America after World War II, which
typically has beef and mushrooms served in a sour cream sauce. Turkey
doesn’t have as strong a flavor as beef, so this stroganoff improves
with the addition of some leftover turkey gravy, and extra herbs

How to Make Turkey Stew with Root Vegetables Recipe

One of my
father’s favorite dishes to make in the winter is a hearty turkey stew
with lots of root vegetables like rutabagas, turnips, and carrots. It’s
warming, filling, and a big batch will last all week for several meals
of leftovers. It’s also very easy on the budget, which is probably why
we had it so much growing up. You make it with turkey thighs (or legs),
which, in addition to

How to Make Turkey Stew with Peppers and Mushrooms Recipe

Sacramento
can’t make up its mind if spring has sprung or not. Everywhere you go,
trees are in bloom, my star magnolias included. For the last few days
the sun has been shining brightly. They sort of trick you, that sunshine
and those blooming trees. I’ve abandoned my heavy jeans for cargo
shorts in anticipation. But nooooo… one step outside and I quickly race
back in, to put on wool socks

How to Make Turkey Soup with Lemon and Barley Recipe

Like turkey soup
but want to change things up a bit this year with your turkey
leftovers? Now here’s a detour from tradition, a riff on a classic
Middle Eastern lemon chicken soup. The strong flavor of turkey meat
holds up beautifully to the acidic lemon and bright turmeric, cumin, and
ginger spices. The addition of barley gives the soup body. We used
turkey stock from the carcass of a

Prepare Delicious Lumpfish Roe Dishes

Almost everyone thinks that caviar is too expensive. Well, you could buy quality caviar from the market at affordable prices too. The trick is to know what to buy and how to prepare it at home. For instance lumpfish roe is affordable. Lumpfish roe is perfect to be served as a garnish or an appetizer before the main course. The price of caviar differs according to the quality. However, if you are too cost-specific, you can use lumpfish roe in small amounts and use other ingredients to increase the quantity of the dish. Listed below are some recipes to prepare lumpfish roe in a cost-effective manner.

Recipe 1

Ingredients required are:

Potato - 1 largeButter - 100 gramsWhite crab meat - 55 gramsFresh ground pepper and salt - to tasteWhipped mayonnaise - 2 spoonsLumpfish roe - 25 gramsFor garnishing - chervil, 1 sprig

Preparation: Preheat the oven to 170 degrees C. Wash the potato and dry it thoroughly. Place the potato on a baking sheet. Then, prick the potato and using a metal skewer, run through the potato. Bake it for 1 and half hour. Once it is baked slice it in half lengthwise and from each half of the potato, take out the flesh into a bowl. Reserve the skin.

Add butter and crab into the potato. Season it with the ground pepper and salt. In a separate bowl, mix mayonnaise with the lumpfish roe. Into the back of the potato skins, put the crab and potato mixture. Then top it up with lumpfish roe and mayonnaise. Garnish with chervil. Serve the dish immediately.

Recipe 2

Ingredients required are:

Pasta - 50 gramsChopped, smoked salmon - 150 gramsSour cream - 150 milliliterChives - 1 spoonLumpfish roe - 50 gramsSalt and fresh ground pepper for seasoning

Preparation: Cook and then drain the pasta. Toss it with cream, smoked salmon along with chives. Serve it in soup bowls, topped with 1 spoon of lumpfish roe. Season it with pepper and salt. Serve this dish immediately.

Recipe 3

Ingredients required are:

Eggs - 2Olive oil - 60 milliliterPlain yogurt - 125 milliliterMilk - 125 milliliterGrated lemon zest - 1 spoonSelf-rising flour - 375 gramsSugar - 1 teaspoonCreme fraiche - 250 gramsSmoked trout - 1 smallLumpfish caviar - for serving

Preparation: First preheat the oven to 180 degrees C. Then grease mini-muffin pans. In a bowl, combine the oil, eggs, milk, yogurt and lime zest. Into a large bowl, stir in sugar and flour. Pour in the wet ingredients and combine well. Spoon this mixture into the muffin pans. Bake for 12 minutes or till it is cooked. Keep aside to cool it completely. Cut off a small slice from the top of all the muffins, scoop out little from the middle part and discard it. Fill it with little trout, creme fraiche and some lumpfish caviar. The guest will love this preparation.

Prepare Delicious Lumpfish Roe Dishes

Almost everyone thinks that caviar is too expensive. Well, you could buy quality caviar from the market at affordable prices too. The trick is to know what to buy and how to prepare it at home. For instance lumpfish roe is affordable. Lumpfish roe is perfect to be served as a garnish or an appetizer before the main course. The price of caviar differs according to the quality. However, if you are too cost-specific, you can use lumpfish roe in small amounts and use other ingredients to increase the quantity of the dish. Listed below are some recipes to prepare lumpfish roe in a cost-effective manner.

Recipe 1

Ingredients required are:

Potato - 1 largeButter - 100 gramsWhite crab meat - 55 gramsFresh ground pepper and salt - to tasteWhipped mayonnaise - 2 spoonsLumpfish roe - 25 gramsFor garnishing - chervil, 1 sprig

Preparation: Preheat the oven to 170 degrees C. Wash the potato and dry it thoroughly. Place the potato on a baking sheet. Then, prick the potato and using a metal skewer, run through the potato. Bake it for 1 and half hour. Once it is baked slice it in half lengthwise and from each half of the potato, take out the flesh into a bowl. Reserve the skin.

Add butter and crab into the potato. Season it with the ground pepper and salt. In a separate bowl, mix mayonnaise with the lumpfish roe. Into the back of the potato skins, put the crab and potato mixture. Then top it up with lumpfish roe and mayonnaise. Garnish with chervil. Serve the dish immediately.

Recipe 2

Ingredients required are:

Pasta - 50 gramsChopped, smoked salmon - 150 gramsSour cream - 150 milliliterChives - 1 spoonLumpfish roe - 50 gramsSalt and fresh ground pepper for seasoning

Preparation: Cook and then drain the pasta. Toss it with cream, smoked salmon along with chives. Serve it in soup bowls, topped with 1 spoon of lumpfish roe. Season it with pepper and salt. Serve this dish immediately.

Recipe 3

Ingredients required are:

Eggs - 2Olive oil - 60 milliliterPlain yogurt - 125 milliliterMilk - 125 milliliterGrated lemon zest - 1 spoonSelf-rising flour - 375 gramsSugar - 1 teaspoonCreme fraiche - 250 gramsSmoked trout - 1 smallLumpfish caviar - for serving

Preparation: First preheat the oven to 180 degrees C. Then grease mini-muffin pans. In a bowl, combine the oil, eggs, milk, yogurt and lime zest. Into a large bowl, stir in sugar and flour. Pour in the wet ingredients and combine well. Spoon this mixture into the muffin pans. Bake for 12 minutes or till it is cooked. Keep aside to cool it completely. Cut off a small slice from the top of all the muffins, scoop out little from the middle part and discard it. Fill it with little trout, creme fraiche and some lumpfish caviar. The guest will love this preparation.

A Chicken Lasagna Recipe For Those Movie Nights (rajiv tiwari)

Ingredients:

* Olive Oil
* 1 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 100 grams of salami, finely chopped
* 600 grams of chicken mince
* 2 tablespoons tomato pur?e
* 3 teaspoons dried oregano
* 800 g can of plum tomatoes, chopped
* ? cup chicken stock
* 60 grams butter
* 70 grams all-purpose flour
* 600 ml milk
* freshly grated nutmeg
* 250 g no-cook lasagne sheets
* 1 block parmesan
* 100 g mozzarella, grated

Directions:

1. To start making the sauce for the lasagna recipe, fry the onion and garlic in a wide saucepan in olive oil. Keep stirring and frying till it's soft but not translucent.

2. Add in the salami along with the minced chicken and stir thoroughly to make sure the chicken cooks well for the lasagna sauce.

3. Let the meat cook, stirring it frequently until it's faintly browned all over. Season the lasagna sauce recipe and add the tomato pur?e, oregano, chopped tomatoes and stock.

4. Bring to a boil, and allow it to cook constantly for about 20 minutes. It should be thick, red sauce that isn't watery.

5. Make the white sauce for the lasagna by melting the butter in a saucepan. Quickly stir in the flour and let it cook for 2-3 minutes. Slowly pour in the milk, stirring constantly.

6. Keep stirring over a low flame until it thickens and bubbles, making sure it doesn't burn.

7. Grate in the nutmeg to add a perfect flavour for the lasagna and then add some salt and pepper. Stir thoroughly and remove it from the flame.

8. Assemble the lasagna by spreading a part of the chicken sauce on the base of the lasagna baking dish. Add another layer of lasagne noodles on top and cover.

9. Spread a thin layer of white sauce on top and grate over some parmesan cheese. Add another layer of the lasagna noodles and repeat the previous step.

10. Now pour in and spread a little more of the chicken sauce on top. Keep repeating the layers again and again till you've used up all the remaining ingredients of the lasagna. Your top layer should consist of the noodles followed by the cheese.

11. Bake the lasagna in a preheated oven for around 30-40 minutes till the dish is cooked through.

12. Your lasagna recipe is ready to be enjoyed for that much anticipated movie night!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Lasagna Recipe, the lasagna recipe

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Celebrate the Fourth with All American Appetizer Recipes (Twistson Snacks)

When the Declaration of Independence was adopted on July 4th, 1776 it not only set in motion our path to establishing this great country, it also triggered an annual day of celebration for Americans for centuries to come. As you plan your holiday cookout, we encourage you to think healthy and to think all-American when choosing appetizer recipes.

Lighten Up

If you're planning a party for the fourth, you may be thinking red, white, and blue food. Or you may be headed down the traditional route of burgers and hot dogs on the grill. These are American traditions that certainly have a place in the celebration of liberty. But, if you want to liberate yourself from the usual, or to free yourself from the heavy calorie- laden party food and appetizer recipes, then we have some tips for you.

Keep it light so that you can participate in that sack race, or feel comfortable in that bathing suit you'll be wearing poolside for the cookout. Substitute healthy ingredients in some of your favorite recipes.

Altering favorites

Corn Dogs are a favorite, especially with kids. Try using a lean version of dog, like a turkey dog. Instead of frying, bake until the cornbread batter gets firm. You can cut them in pieces if you're looking for an appetizer recipe.

Potato salad doesn't need heavy mayonnaise; use a light mayo mixed with fat-free sour cream, then add some relish and seasoning to give it some punch.

Potato chips are typically fried in lots of oil. Try making your own. Cut thin slices of potatoes, brush with canola oil or even canola cooking spray, then bake.

Mini burgers, also known as sliders, are a great appetizer recipe. Shrink the standard All-American burger to something people can eat in a couple of bites. This gives you the flavor of this favorite cookout fare without all of the calories. Turkey-burgers are great for this recipe too. Simply grill, then pop on slider buns and let people dress their own.

Fruit skewers are a refreshing appetizer to serve in the heat of a summer cookout. You could also serve them as a healthy alternative to desserts like cheesecake or pie. Slide some blueberries, strawberries, and pineapple on long toothpicks and provide some vanilla yogurt for dipping.

Travel the country by offering some favorites from the 50 states. Here are some All-American eats from Delish you can choose from.

It may be the American way to over- indulges at a party, but you can enjoy the festivities on the 4th of July without feeling guilty the next day. Tweaking appetizer recipes, grilled favorites, and desserts so that they are a bit leaner and healthier provides a whole new sense of freedom.

Happy Independence Day!

Source: http://www.twistsonsnacks.com/celebrate-the-fourth-with-all-american-appetizer-recipes/

We are the best source on the web for delicious, entertaining easy party food and recipes ideas. TwistsonSnacks are sponsored by John Wm. Macy's CheeseSticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.