Friday, October 28, 2011
Monday, October 17, 2011
Swimsuit Season: It's Not Too Late To Look Great
Swimsuit Season: It's Not Too Late To Look Great
Word Count:
381
Summary:
Like many dieters, 34-year-old Celeste Roethele's weight-loss journey began with the realization that swimsuit season was drawing near.
Keywords:
Swimsuit Season: It's Not Too Late To Look Great
Article Body:
Like many dieters, 34-year-old Celeste Roethele's weight-loss journey began with the realization that swimsuit season was drawing near. The dental office manager vowed to get into a bikini, highly motivated by a Hawaiian vacation she had planned with her husband.
With less than four months and about 20 pounds to get to her goal of wearing a bikini, Celeste decided to turn directly to the experts. She searched the Internet for Weight Watchers and discovered she could follow their plan online.
"Weight Watchers Online was just right for my lifestyle," says Celeste. "I work and have a family, so I needed a flexible plan. With Weight Watchers Online, I could follow my progress, get tips and track my food whenever it was convenient for me--all on the computer."
Celeste found great motivation online, too. She searched WeightWatchers.com for success stories about women similar to her in height and weight and taped their pictures around her home for encouragement.
Celeste proudly wore her bikini to Hawaii and has maintained her nearly 20-pound weight loss for about three years. She offers these tips for weight-loss success.
• Don't get overly hungry. Celeste keeps control during the day by snacking. She has a small, healthy snack, like string cheese or a few almonds, before leaving work so she isn't ravenous while preparing dinner.
• Keep track of what you eat. With over 27,000 food options, including brand-name groceries and restaurant entrees, the Weight Watchers Online food tracker helps Celeste keep tabs on what she eats, so she can make smart choices throughout the day.
• Identify weaknesses and find solutions. Eating out and not binging on the weekends were Celeste's biggest challenges. She found ways to maintain control by breaking down tricky situations and finding alternate behaviors. For example, instead of eating a roll or two while perusing the menu, Celeste skips the bread and strikes up a conversation with her husband.
• Renovate recipes. With a few ingredient substitutions, Celeste transforms once-fattening dishes into healthy meals. Celeste learned how to slim down one of her family's favorites, jambalaya, using the Recipe Builder on Weight Watchers Online.
• Shop smart. If it's not in your pantry, you won't eat it. Take advantage of quick wins at the grocery store by switching to low-fat and fat-free versions of favorite foods.
Wednesday, October 12, 2011
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Friday, October 7, 2011
A New Twist On An Old Dram-Recipes To Bring Out The Irish In All
A New Twist On An Old Dram-Recipes To Bring Out The Irish In All
Word Count:
530
Summary:
There's nothing better than hearty foods to chase aways winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother's homemade soup.
Keywords:
A New Twist On An Old Dram-Recipes To Bring Out The Irish In All
Article Body:
There's nothing better than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother's homemade soup. Today, as the master distiller of Old Bushmills Distillery in County Antrim-the world's oldest Irish whiskey-Egan still enjoys "heating his bones" with a big bowl of soup.
"I think soup was bred into me by my mother. She says that there is both eating and drinking in it," says Egan.
Another of Egan's favorite dishes is salmon. "I love the thought of eating wild salmon from the very river that is the source of water for our Irish whiskey."
Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it should come as no surprise that Irish whiskey has a place in modern recipes that will delight the palate long after St. Patrick's Day.
But for those seeking tradition, Egan shares his favorite recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and top with whipped cream.
Bushmills Wild
Mushroom Soup
1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)
1 cup warm water
olive oil
butter
2 leeks-finely sliced
2 shallots-chopped
1 clove garlic-chopped
8 ozs. fresh wild mushrooms -chopped
4 cups beef stock
1/2 tsp. dried thyme
1/2 cup double cream
Salt & freshly ground black pepper
Sprigs of fresh thyme to garnish
3 capfuls Bushmills Original Irish Whiskey
Serves four
In large saucepan, sauté leeks, shallots and garlic in butter and oil until soft, stirring frequently (about 5 minutes).
Add wild mushrooms and stir over a medium heat until they begin to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.
Pour about 3/4 of the soup into a food processor and blend until smooth. Combine with remaining soup, add heavy cream and heat through. Check the consistency, adding more stock or water if the soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.
Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce
1 Tablespoon black peppercorns, crushed
1/2 Tablespoon white peppercorns, crushed
2 6-oz. salmon steaks
1 teaspoon Dijon mustard
freshly ground sea salt
butter
1 Tablespoon Bushmills Original Irish Whiskey
1/2 cup heavy cream
1 tablespoon chopped fresh chives, plus extra to garnish
Serves two
Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to form thin coating. Season with salt.
Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one side, until browned, about 3 minutes.
Increase heat to medium high, turn over salmon. Add whiskey. Cook rapidly until the whiskey has been reduced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.
Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the extra chives.
A Marriage Of Crab And Corn "Big Easy" Style
A Marriage Of Crab And Corn "Big Easy" Style
Word Count:
219
Summary:
When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. Here's a different twist on a New Orleans favorite that you can try at home.
Keywords:
A Marriage Of Crab And Corn "Big Easy" Style
Article Body:
When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter.
As New Orleans gets back on its feet following Hurricane Katrina, I'd highly recommend a visit to the Crescent City to taste the real thing.
In the meantime, here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying, "Laissez les bons temps rouler."
Ingredients:
4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon seasoned salt
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon Louisiana Hot Sauce
1 lb. lump crabmeat
2 cups fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
Directions:
1. Heat peanut oil in frying pot until oil reaches 350°.
2. In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
3. Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
4. Drop batter by the spoonful into hot grease, being careful not to splash yourself.
5. Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
6. Serve with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.
Thursday, October 6, 2011
Delicious Way To Eat Heart Smart. Canola oil, which contains healthy omega-3 fatty acids, makes a great vinaigrette for this tasty bean salad.
Delicious Way To Eat Heart Smart. Canola oil, which contains healthy omega-3 fatty acids, makes a great vinaigrette for this tasty bean salad.
Word Count:
283
Summary:
You don't have to sacrifice great taste to be good to your heart. There are plenty of flavorful, nutritious foods--fresh vegetables, beans and some tasty oils--that offer a satisfyingly natural way to boost heart health.
Keywords:
A Delicious Way To Eat Heart Smart. Canola oil, which contains healthy omega-3 fatty acids, makes a great vinaigrette for this tasty bean salad.
Article Body:
You don't have to sacrifice great taste to be good to your heart. There are plenty of flavorful, nutritious foods-fresh vegetables, beans and some tasty oils-that offer a satisfyingly natural way to boost heart health.
A healthier diet doesn't require that you give up fats entirely. You just need to limit some of the "bad" fats, particularly saturated and trans fats. Trans fats, found in most commercial baked goods and fast food, raise cholesterol levels, while other kinds of fat may actually be good for your heart because they raise "good" cholesterol.
A good example is canola oil, which is full of heart-healthy monounsaturated fat and omega-3 polyunsaturated fats. Omega-3 fats protect against heart attacks and stroke. Canola oil contains the least cholesterol-raising saturated fats of all the culinary oils-canola oil has half the saturated fat of olive oil.
Canola oil contains zero trans fats and is high in vitamin E. Its low smoke point makes it a smart choice for sautéing and its mild flavor allows the taste of other ingredients to shine through. The oil also works well in marinades, keeping food moist and juicy, and is great in vinaigrettes.
Beanorama
1 can green beans
1 can yellow beans
1 can black beans
1 can corn
1 white onion, sliced into rings
1 green pepper, seeded and sliced into rings
1/2 cup canola oil
1/2 cup white vinegar
1/4 cup granulated sugar
1 tsp dried mustard
1 garlic clove, minced
1 tsp dried tarragon
1 tsp dried basil, crumbled
Strain and rinse green beans, yellow beans, black beans and corn. Mix in a large bowl.
To prepare vinaigrette, whisk together canola oil, vinegar, sugar, mustard, garlic, tarragon and basil. Pour onto bean mixture prior to serving. Garnish with onion and green pepper rings.
Wednesday, October 5, 2011
Easy Secrets to Understanding Web Statistics
Easy Secrets to Understanding Web Statistics
Word Count:
917
Summary:
Don't be confused by the huge amount of data in your web statistics log. Here is a brief explanation of what to look for...
Keywords:
internet marketing, web statistics, log files, web stats
Article Body:
Understanding what your visitors do on your site is crucial information. If your visitors proceed to purchase a product but then a large majority leaves the site when they get to a specific page in the order process, you need to know about it. It could be that this page is confusing or hard to use. Fixing it could increase your sales by 200%. This is just an example; there are many reasons why you want a detailed analysis of your site visitors.
Most website hosting services offer a stats package that you can study. If you're not sure where this is, call up your hosting service and ask them. Statistics are a vital part of tracking your marketing progress. If you don't have access to website statistics get a package that can help you in this area. Do not get a counter that simply shows how many visitors you've had. You'll be missing out on vital information that can help strengthen weaknesses in your site.
A good website hosting service offers traffic logs that provide an invaluable insight into the traffic being referred to a web site from various sources such as search engines, directories and other links.
Unfortunately traffic tracking provided by web hosting services is often in the form of raw traffic log files or other difficult to understand cryptic formats. These log files are basically text files that describe actions on the site. It is literally impossible to use the raw log files to understand what your visitors are doing. If you do not have the patience to go through these huge traffic logs, opting for a traffic-logging package would be a good idea.
Basically, two options are available to you and these are: using a log analysis package or subscribing to a remotely hosted traffic logging service. A remotely hosted traffic logging service may be easy to use and is generally the cheaper option of the two. WebTrends Live and HitsLink are two good, remotely hosted, traffic-monitoring services worth considering. However, WebTrends Live is a more complicated system and is suitable for larger ecommerce websites. "SuperStats" is another recommended traffic logging service.
These services do not use your log files. Typically a small section of code is placed on any page you want to track. When the page is viewed, information is stored on the remote server and available in real time to view in charts and tables form.
Log analysis packages are typically expensive to buy and complex to set up. Apart from commercial packages there are also some free log analysis packages available, such as Analog.
A good traffic logging service would provide statistics pertaining to the following:
1 How many people visit your site?
2 Where are they from?
3 How are visitors finding your site?
4 What traffic is coming from search engines, links from other sites, and other sources?
5 What keyword search phrases are they using to find your site?
6 What pages are frequented the most - what information are visitors most interested in?
7 How do visitors navigate within your web site?
Knowing the answers to these and other fundamental questions is essential for making informed decisions that maximize the return on investment (ROI) of your web site investment.
The most important aspect of tracking visitors to your website is analyzing all the statistics you get from your tracking software. The three main statistics that will show your overall progress are hits, visitors and page views. Hits are tracked when any picture or page loads from your server on to a visitor's browser. Hits, however, can be very misleading. It is quite an irrelevant statistic for your website.
The statistic that is probably the most important for a website is Page Views/Visitors. This gives you a good indication of two things. First, how many people are coming to your site, and secondly how long are they staying on your site. If you have 250 visitors and 300 page views you can figure that most visitors view one page on your site and then leave. Generally, if you're not getting 2 page views per visitor then you should consider upgrading your site's content so your visitors will stay around longer.
If you see the number of visitors you have increasing as well as the number of page views per visitor increasing then keep up the good work! Always look for this stat as an overall barometer of how your site design is going and if your marketing campaigns are taking hold.
Also, a good stat to look for is unique visitors. Once a person visits your site they will not be added to the unique visitors' category if they visit again. This is a good way to track new visitors to your website.
Page views are a good indication of how "sticky" your website is. A good statistic to keep is Page Views divided by the number of Visitors you have. This statistic will give you a good idea if your content is interesting and if your visitors are staying on your site for a long time and surfing.
Some people are intimidated by web traffic statistics (mostly because of the sheer volume of data available), but they shouldn't be. While there are many highly specialized statistics that can be used for more in-depth web traffic analysis, the above areas alone can provide invaluable information on your visitors and your website performance. Remember- this data is available for a reason. It's up to you to use it.
Easy Tips on How to Make Healthy Recipes.
Easy Tips on How to Make Healthy Recipes.
Word Count:
698
Summary:
Discover quick healthy recipe tips to cook healthy meals for you and your family. Learn how eating healthy is simple with easy healthy recipe ideas.
Keywords:
healthy recipe,healthy meal,healthy food recipe,eating healthy,easy healthy recipe,healthy cooking recipe,healthy diet
Article Body:
For many people, making healthy recipes seems too difficult and time consuming...
But with some advance planning and some basic knowledge of nutrition, it is easy to create a week's worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning ...and lot's of it!
Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time.
Healthy Recipe Tip #1:
Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker. These are great choices for working families.
In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule.
When planning the meals for the week, it is a good idea to create a chart listing each day's menu and each days' schedule. Here's a smart tip...plan the quickest and easiest to prepare meals for the busiest days of the week.
Healthy Recipe Tip #2:
Get your family involved in creating the week's meal plan by asking for their input and noting everyone's favorite foods. It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner. But involving your spouse and children in healthy recipe planning, you'll help to increase their interest in healthy eating right away.
It is also a good idea to get your entire family involved in the preparation of the meals. Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes.
Healthy Recipe Tip #3:
Cooking large quantities of healthy food recipes - and freezing the leftovers - is a easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money.
When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items.
Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day.
Healthy Recipe Tip #4:
Keeping a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will make healthy recipe preparation much faster and easier.
Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying several cases of canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals.
Examples of great staples to stock up on include whole grain cereals, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment's notice.
healthy recipe
I hope you found these healthy recipe tips easy as pie!
Tuesday, October 4, 2011
Great Coconut Shrimp Recipes
Great Coconut Shrimp Recipes
Word Count:
549
Summary:
If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut
Seasoning mix:
1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons gar...
Keywords:
coconut,shrimp,recipe
Article Body:
If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut
Seasoning mix:
1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.
Pineapple Salsa
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper
Combine ingredients and gently toss.
Coconut Shrimp Kabobs with Island Coconut Salsa
1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks
Island Coconut Salsa
1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
Caribbean Shrimp Run Down
1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper
Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
Easy to Cook Chicken Recipes for a Lovely Treat
Easy to Cook Chicken Recipes for a Lovely Treat
Word Count:
230
Summary:
We all love spicy chicken. Here are 3 recommended, deelicious hot n' spicy chicken recipes to try out in your chicken today!
Keywords:
hot chicken wings, spicy chicken wings, hot n spicy chicken wings, spicy chicken recipes,hot chicken recipes,chicken,chicken recipes
Article Body:
We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.
Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings
- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
#2. Hot Chicken Wings
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
#3. Hot-N-Spicy Chicken Wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
Monday, October 3, 2011
"Pampoenmoes", South African Food!
"Pampoenmoes", South African Food!
Word Count:
339
Summary:
Pumpkin is one of South Africa's favourite vegetables. Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families.
Keywords:
South African food, traditional South African recipes, pumpkin, pampoenmoes, recipes from South Africa
Article Body:
Pumpkin is one of South Africa's favourite vegetables. Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families. There are many ways in which you can serve the great varieties of pumpkin available like butternut squash, herbert squash, "boer" pumpkin or red pumpkin, to mention just a few.
Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time. The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon. Otherwise you can mix the pumpkin with flour, salt and egg and bake "pampoenkoekies" in a little bit of oil, sprinkle with cinnamon sugar and serve warm.
Another favourite recipe from times gone by, a truly traditional South African recipe, is "pampoenmoes". You can either bake this in the oven or boil it in a little bit of water in a saucepan. This is a recipe worth trying:
Ingredients:
8 slices of white bread
Butter
Apricot jam
2 cups of pumpkin (1 butternut squash should do. Slice very thinly)
Salt
Sugar
Cinnamon
Method:
1. Butter the bread on both sides and spread apricot jam on the side facing up. Place one layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread.
3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.
4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin. Dot a few extra clots of butter on the top.
5. Bake for 45 minutes to an hour in a pre-heated oven of 180°C
Serve the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie? This is a great dish to try and impress your friends with. It is very easy to make, so try it and see what happens!
"Melkkos", another South African great
"Melkkos", another South African great
Word Count:
210
Summary:
"Melkkos" is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.
Keywords:
South AFrican recipes, South Africa, recipes, melkkos
Article Body:
"Melkkos" is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.
It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of "melkkos", sprinkled with cinnamon sugar on the top.
What can be nicer, I ask you all! If you have never tried it, I would say it is time.
Ingredients:
1 cup of flour
1 1/2 tablespoons of hard butter
A pinch of salt
2 1/2 cups of milk
Method:
1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.
3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.
4. Sprinkle cinnamon sugar on the top and enjoy it warm!
You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.
Sunday, October 2, 2011
“It’s getting hot in here…” IPTVRecipes.com heats up
"It's getting hot in here…" IPTVRecipes.com heats up
Word Count:
378
Summary:
Do you know the saying, "Too many chefs spoil the broth"? That's so not true at IPTVRecipes.com, where home cooks, professional chefs, food enthusiasts and aficionados' have been uploading free videos, trading recipes and thoroughly enjoying the 100 % user-generated content.
Keywords:
recipes, home cooks, video, social network, food, cooking, videos, community, chefs, cooks, international food, ethnic food, upload
Article Body:
At IPTVRecipes.com there are, already, dazzling desserts, scrumptious seafood and appealing appetizer recipes; and, videos from France, China, Italy, the Philippines and the US – within their food-lovers community that's growing – every day.
Where have you been?!
Whether you're a food freak for frittatas or a veteran vegan – IPTVRecipes.com is the place to join and explore. Want to record a cooking video that requires 10, 20, 30 minutes of taping time? No problem!
Unlike most other video social network sites which restrict you to 100MB or so of video space per video upload (this equates to just 5-10 minutes of playtime), IPTVRecipes.com allows you 1GB of space for every recipe you upload, and they don't, even, have a limit on the number of recipes you can upload! Finally, people who understand that cooking is a process which involves food selection, prep work, cooking techniques and tips - all of which we want to watch.
So, go ahead - upload your favorite "comfort food," or that recipe from home that reminds you of your childhood and the sweetness of it all. Or, perhaps you've just learned a new concoction that you've added your special twist to that you just can't wait to exchange.
Share your skills and love of food with the rest of the IPTVRecipes.com community – and the world! There's no place like it on the 'net.
IPTVRecipes.com is where food lovers, home cooks, chefs and food-related businesses have an outstanding, free vertical social network to fully interact – sharing food-related videos, recipes, Forum discussions and food-related shopping deals.
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"Food Of The Future," 40 Years In The Making
"Food Of The Future," 40 Years In The Making
Word Count:
393
Summary:
Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.
Keywords:
"Food Of The Future," 40 Years In The Making
Article Body:
Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.
General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.
"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."
The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.
Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.
Happy Birthday, Bac-Os!
Italian Spinach and Mushroom Salad
This seasonal salad for special gatherings has extra crunch and a burst of added flavor.
1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
1 package (8 oz.) sliced mushrooms
1 can (19 oz.) Progresso chick peas, drained and rinsed
1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
1/2 cup seasoned croutons
1/2 cup Italian dressing
In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.
Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.
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