The Art of the Omelette

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There are some simple dishes that have a very stylish look and may seem difficult to prepare. Omelettes, a guest star of American brunches, may belong to this category. Simple as they are, though, there are a few points that one should get right in order to go from "scrambled-eggs-with-toppings" to a classy, handsome omelette.

A regular omelette is made with two eggs, beaten until their are well mixed, and a little of salt and pepper; to this one can add pretty much anything: cheese, ham, tomatoes, mushrooms, jalapeños, etc. Maybe more important than the ingredients is the frying pan: a non-stick one, eight inches wide. If you don't have one like that, please kindly put your computer in sleep-mode and go get one right away.

Why is the size of the frying pan important? The omelette should not be too thin, for it would break apart when being served, nor too thick, or would be raw in the center. An eight-inches pan ensures that the beaten eggs will spread on the surface wide enough to have the proper thickness and have a nice rounded shape. On a wider frying pan you might still get the proper thickness for your omelette, but the shape is much harder to control and you might end up with a sea star or an oversize wonton.

Once you pour the mix on the frying pan -already with a little of olive oil and heated to medium-low temperature- you wait one minute until the mix is cooked on the borders of the disc or "tortilla", and then you scrape and stir softly the center of it, making sure that the still-liquid eggs on top get mixed with the lower layer already cooked. Right before the omelette gets totally cooked, you go ahead and spread the toppings on only one half of the circle. It has to be this way because in one more minute you will fold the no-toppings half over the one with the toppings. Do you see now why it was so important to have a non-stick pan? To fold half omelette over, just carefully slide a plastic spatula underneath (you can use also a large spoon, although you won't look so pro) and push it over the top of the other half in one move. Press down slightly to make the structure earthquake-proof. Let it be for one minute; if you like some kitchen acrobatics, you may want to flip the omelette over tossing it gently up on the air, and then waiting half-minute to make sure is well cooked. All things considered, the omelette should have been on the frying pan for no more than five minutes.

Now for the grand finale, serve the omelette on a warm plate and garnish it with some veggies. I normally use a little of cilantro and tomato, but any edible vegetable with a bright color will serve the purpose: red pepper, parsley, ciboulette, shredded carrot. The point is that as important as the taste and the shape is the colorfulness and the visual appealing of the dish. You can find some illustrations of the process here to help you out. Enjoy!

Article Source: http://EzineArticles.com/?expert=David_P_Molina
Article Source: http://EzineArticles.com/7336436

Picnic Recipes: Easy, Healthy and Fresh

I don't know anybody who doesn't love picnic..In my workplace, we have a picnic community, and we always go without empty-handed...We cook, we grill, we bake, all for our picnic plan, seriously.
For those picnic lovers, this article is for you, it's simple, easy and most definitely, HEALTHY!! try to swap your regular picnic theme to this one, it's fun and the kids can definitely help!!

(Our Picnic Community on 18092012 - me not in the pic, lah!)

Making a picnic memorable is about having a great time with friends and loved ones. It is about playing, laughing and enjoying. "l'art de vivre!" What a better time than a picnic to enjoy your favorite food and drinks?

I have been enjoying picnics for a long time with fiends and family. I have tried everything from sandwiches to grilled chicken and Indian food in a variety of places. The best picnics are always those in which I made the cooking part of the picnic experience. Because a successful picnic starts with the right menu, in this article, I will show you four easy recipes that will increase your choices beyond the typical sandwich, cheese and bread. All you need is your ingredients in your picnic basket, the recipe, and you are ready to go! No need to keep anything warm. You will be able to prepare a healthy and fresh meal wherever you go.

Here there are four easy recipes:

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Fresh Guacamole
Ingredients:
2 avocados
1 medium size tomato
¼ of a small onion
¼ cup of cilantro
1 teaspoon of lemon juice
Salt
Preparation:
Chop the tomato, onion and cilantro in small pieces.
Cut the avocado in half, remove fruit by running a spoon next to the skin.
Smash the avocados in a bowl.
Add all the ingredients and mix them well.

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Egg-Potato Salad
Ingredients:
3 big potatoes
4 eggs
3 branches of celery
¼ cup of mayonnaise
¼ cup of sour cream
Preparation:
Boil the eggs and the potatoes.
Cut the potatoes in pieces (medium size).
Chop the celery branches.
Cut the eggs in half.
Mix all the ingredients in a bowl.

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Cheese Guacamole
Ingredients:
2 avocados
1 cup of shredded mozzarella cheese
¼ of a small onion
Salt
Preparation:
Chop the onion in small pieces.
Cut the avocado in half, remove fruit by running a spoon next to the skin.
Smash the avocado in a bowl.
Add the onion, cheese and salt to the bowl.
Mix all the ingredients.

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Tuna Pasta Salad
Ingredients:
10 oz of Farfalle pasta
10 oz of tuna fish (in can)

4 oz of mozzarella cheese
2 large carrots
2 branches of celery
¼ cup of mayonnaise
¼ cup of sour cream
Preparation:Boil the pasta. Cut the carrots, the celery's branches and the mozzarella cheese in small pieces. Add all the ingredients in a bowl and mix them well.

I hope that you will enjoy these recipes sharing with your friends and loved ones in your next picnic experience.

Part of a successful picnic is to have the right gear. Please visit our website for picnic basket, picnic backpack and picnic supplies at http://www.picnicmoments.com

Article Source: http://EzineArticles.com/?expert=Diana_M_Garcia
Article Source: http://EzineArticles.com/7333127

3 Simple menus & quick easu recipes on a busy day

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Monday is always my busiest day of the week and I seem to run out of time before I know it. Using quick simple easy recipes can still put a good evening meal on my table. I'm sure they will do the same for you.

 

[1] Ground Round Steaks 
Form 4-5 Patties from 1 pound of meat, place in a hot heavy bottom pan, turning only once. When they have reached the doneness you like, remove and place on a lipped platter. Add 1 teaspoon of beef bullion to the pan, then add 1/2 cup water, let it heat as you scrape the bottom to release the stuck on tidbits. If you want to make gravy add a little milk after turning off the heat. Use it to pour over your meat patties or use as a dipping sauce.

Steamed Sliced Potatoes and Green Beans 
Wash Potatoes, cut out any blemishes, slice about 1/4 inch thick. Place them in the bottom of a steamer and cook until almost soft. [test with a shape knife] Add drained green beans for the last 3-4 minutes of cooking. Place in bowl and dot with butter. Sprinkle with salt and pepper to taste.

[2] Mac and Cheese w/Broccoli 
Add 1/2 cup of chopped Broccoli to the cooking pasta about six minutes after the water starts to boil, drain until no water is left in the pasta and broccoli, then add cheese mixture, butter and milk. Stir until pasta is thoroughly covered.

Sliced Tomatoes
Wash tomatoes and wipe dry. Cut into slices or quarter. Drizzle with olive oil and balsamic vinegar.

Apple Sauce w/cinnamon
Heat applesauce in the microwave until warm but not hot, add a sprinkle of cinnamon to the top and mix. If you applesauce is unsweetened, you may want to make a mixture of 1/2 teaspoon cinnamon and 1/4 cup sugar and use it, instead of the straight cinnamon.

[3] Chicken Legs
Coat chicken legs with a mixture of 1/2 cup flour, 1/2 teaspoon rosemary and thyme. Place them on a broiler pan and cook in a preheated 375 degree oven for 25 minutes, turning once.

Corn Nibblets
Heat a 12 ounce package of frozen corn in a sauce pan with about 3/4 inch of water. You want enough water to cause steam but do not cover the corn with liquid. When corn is done, drain most of the water off and add room temperature butter. Stir until each kernel of corn is covered in butter. Serve while hot.

Tossed Green Salad
Wash and dry your fresh greens. Chop or tare into small pieces and add to a bowl big enough to toss vegetables. You may add other fresh veggies then toss with a simple vinaigrette dressing.

Dressing
1 part acid [vinegar, lemon juice, orange juice, tomato, etc]
3 parts oil [olive, vegetable, grape, etc]
1/2 teaspoon minced garlic or onion
1/2 teaspoon Italian spices or spices of your choice.

If you want to add a little sweetness, try adding 1 teaspoon of grape or apple jelly.
Whisk it all together and store in a lidded jar. Refrigerate between uses.

For more recipes, ideas and menus, come to http://www.HassiesKitchenTable.com Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in people, cooking and living life with a smile. Article Source: http://EzineArticles.com/?expert=Faylee_James

How To Make Delicious Peanut Butter Cheesecake

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Low-carb diets are greatly popular among health-conscious individuals who want to lose weight. However, when we talk about low-carb diets, people tend to think of flavorless food, without texture-unless you include things like cardboard. While this actually makes sense-there is always some truth to every rumor--people who try to undergo a diet often settle for low-carb diets made up of all healthy foods. Here I want to introduce the concept that going on a diet does not mean that people also have to deprive themselves of the occasional indulgence: peanut butter cheesecakes, for example.

We can thank early physicians for the original development of "peanut paste." They recognized that peanuts are high in protein, easy to grow, and the result is that PB has become a part of American life now for over two hundred years. Discovered in the 1920's, this spread is now produced by the tons. During World War II, the meat shortage helped facilitate the introduction of peanut butter as the creamy spread we crave today. Thus, it has gone on to become an iconic American food.

Although cheesecake can be traced back as early as the 1st Century A.D., it spread to Western Europe sometime around 1000 A.D., during the Roman empire. In New York, while Americans suffered the Great Depression, restaurants began experimenting with cream cheese in the recipes (before this time, cottage cheese was used in the recipes). This is why we now have the distinction between cheesecake and "New York" cheesecake.

We now have the added luxury of combining these two mouthwatering pleasures into a sinfully delightful, creamy peanut butter cheesecake. This dessert is a great way to indulge in one's cravings for both PB and cheesecake. Both are so rich, they can be enjoyed in small portions-just a bite or two-or as a full dessert slice.

These days, it is possible to make a delicious low-carb peanut butter cheesecake, which is an excellent way to cut back on fat calories, while at the same time indulging in a mouthwatering dessert.

All you need are these simple, easy ingredients:

• 8 oz. Cream cheese, softened
• 2 Tbsp. Artificial sweetener
• 3/4 c. Peanut butter, unsweetened
• 1 c. Almonds, ground
• 1 c. Butter
• 1 c. Whipping cream

For the crust: Mix together almonds and butter until they form a paste. Press them gently into a pie pan. Refrigerate.

For the filling: Preheat oven to 350 degrees. With a mixer, blend the cream cheese and artificial sweetener; beat until fluffy. Add the peanut butter to the mixture and mix well. Add the eggs one at a time. Fold in the whipping cream.

Pour mixture into the refrigerated crust and bake until the center comes out clean, 30-45 minutes, depending on the oven.

Cool on a wire rack and chill before serving.

Enjoy!

Anne Bernstein Information just like this will help you discover recipe secrets you'll love, and also how to cook secret recipes in your own kitchen. Article Source: http://EzineArticles.com/?expert=Anne_Bernstein

Article Source: http://EzineArticles.com/6153293

Grilled Chilean Sea Bass With Tropical Fruit Salsa

Chilean Sea Bass has an excellent flavor and due to the amount of natural fat in the flesh it has a fantastic, velvety texture. Because of its great flavor it is popular in many fine dining restaurants throughout the country. This fish works well with many different cooking preparations including searing, grilling, poaching and baking. When you purchase the Chilean Sea Bass, remember to look for MSC certified sustainable Chilean Sea Bass. If you cannot find it then Pacific Halibut is an excellent alternative. One great way to prepare Sea Bass is to grill it over an open flame to a medium temperature and top it with a salsa made of tropical fruit. Try this simple recipe for tropical fruit salsa:

Tropical Fruit Salsa Ingredients:

1 Each Jet Pineapple, cored and diced small (¼" by ¼" cubes)

2 Each Ripe Mangoes, peeled and diced small

¼ Cup Shallots, minced

2 Tbl Fresh Squeezed Lime Juice

¼ Cup Green Onions, cut on the bias

1 Each Ripe Papaya, peeled and diced small

1 Tbl Sesame Oil

½ Each Serrano Pepper, seeded and minced

2 Tbl Honey

1 Tbl Fresh Mint, minced

2 Tbl Fresh Cilantro, minced

Pinch Sea Salt

Procedure:

Mix all these ingredients together and serve at room temperature over the top of the Chilean Sea Bass. The tropical fruit salsa recipe serves approximately 12 people. After dinner, the salsa should be covered and stored in the refrigerator for up to 3 days.

For the Sea Bass you will need about 7 ounces of fillets per person. I prefer to use skin-off fillets for this preparation, but skin-on fillets will work if you crisp the skin real well. Lightly season the Chilean Sea Bass with kosher salt, pepper, olive oil, and chopped fresh parsley. Place on a grill and cook to a medium temperature (about 125° F). If you have a wood-fired grill this will add a wonderful nuance of flavor to the fish.

Arrange the fish on the plate. Top with 2-3 ounces of the tropical fruit salsa and serve with your favorite side dishes. If you have never tried the rice blends from Indian Harvest then consider purchasing some to accompany this dish. One of my favorites is the Black Pearl Medley. I follow the directions on the bag and add some additional vegetables and chicken stock.

The tropical fruit salsa recipe also works excellently with Swordfish, Mahi mahi, Onaga, and many other tropical and sup-tropical species of fish.

Visit our site for a complete culinary profile for Chilean Sea Bass and many other fish. David L Buchanan is the webmaster of Chefs Resources, a culinary and kitchen management resource for professional chefs, foodies and culinarians. Note: You may reprint this article in your ezine, blog, or Website as long as the credits remain intact and hyperlinks remain active. Article Source: http://EzineArticles.com/?expert=David_L_Buchanan

Article Source: http://EzineArticles.com/6154321

You Can Put A Tasty Dinner on Your Table in Minutes With These Delicious Recipes!

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In today's busy world, it is still possible to serve your family a delicious home cooked meal in a matter of minutes. The next time you are in a hurry and tempted to turn to the "fast food drive-thru" lane, give these recipes a try. Tenderloin Steaks with Portobello Mushroom Sauce is a quick and easy entree. The Onion-Potato Au Gratin takes about 15 minutes and would be a great companion to these steaks. Add a bagged salad from the produce section for a tasty and quick meal.

TENDERLOIN STEAKS WITH PORTOBELLO MUSHROOM SAUCE

2 (1/4 lb each)beef tenderloin steaks

1 cup beef broth, divided

1 tsp flour

1 tsp Worcestershire sauce

1 tsp catsup

1 tsp steak sauce

1/2 tsp ground mustard

1/4 lb baby portobello mushrooms, sliced

dash of fresh ground black pepper

1/8 tsp salt, optional

1 tbsp chives, optional

Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.

Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.

Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook 4 to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.

ONION-POTATO AU GRATIN

3/4 cup water

1/2 cup French onion sour cream dip

1 cup mashed potato flakes

1 tbsp chopped green chiles, optional

1 1/2 tbsp butter

1/4 cup shredded Cheddar cheese

Additional shredded Cheddar cheese for topping

Spray an 8-inch pie plate with nonstick cooking spray.

In a medium saucepan, bring the water to a boil. Stir in the dip and mix well. Remove from the heat and add the potato flakes and the green chiles, if using. Mix together well.

Spoon the mixture into the prepared pie plate. Top with the melted butter and the 1/4 cup of cheese. Broil 4 to 6-inches from the heat for less than 5 minutes until the cheese is bubbly and golden brown. Remove from broiler and sprinkle with additional cheese.

Cut into 4 wedges for serving.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com For delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Article Source: http://EzineArticles.com/6157605

Blueberry Pancakes

I have to agree with this writer, pancake is an all time favorite!!! One of my best-friend is actually having a relationship with pancakes! She just love every single bites, and she always wants it for breakfast! I am glad that I can make my own pancakes, and here are one of the pancakes recipe to share with you guys.... Try it and PASS IT ON....

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Pancake is an all time favorite, be it for breakfast or snacks. It can be plain or with your favorite fruit toppings. There's no better way but to have it homemade. Cooking pancakes at home gives you the freedom to experiment on what fruits to mix or toppings to add to make it more delicious and most importantly, nutritious. A variation of this is Blueberry Pancake. Blueberries with its indigo coloring are sweet-tart-tasting and has spicy aroma. They are great tasting and packed with vitamins and minerals and very high in fiber and have less saturated fat and sodium. They are rich in vitamins C, A and E and also rich in minerals like magnesium, manganese and potassium. Recent studies revealed that among the many fruits, blueberries provide the most when it comes to anti-oxidants. We are aware that these anti-oxidants are the elements that help prevent cancer-causing cells in our bodies. Blueberries are readily available fresh or frozen or in cans though bit pricey.

Here's a recipe for homemade Blueberry pancake. Cook it alone or with the kids and enjoy each step from scratch to finish.

Ingredients:

• 1 1/2 cups blueberries, mashed
• 3 cups self-rising flour
• 2 large eggs
• 3 level teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup butter, melted
• milk (for thicker pancakes use a little less milk)

Procedure:

1. Combine altogether the mashed blueberries, flour, baking powder, sugar, salt, eggs, vanilla and melted butter in a large mixing bowl.
2. Whisk in the milk until the lumps are gone for its consistency.
3. Place a large skillet over a medium heat and coat with a cooking spray.
4. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles start to appear on the surface of the batter.
5. Flip using a spatula and cook until golden brown. If it is browning too quickly reduce heat or turn off for a second. If skillet or pan turns dry coat again with a cooking spray. Normally the first pancake is not as better as the second and the succeeding when it comes to appearance. Pancakes should be golden brown on both sides when cooked.

This makes 5 to 6 servings.

Another way is to sprinkle the desired amount of thawed blueberries on the surface then flip when large bubbles appear and cook until golden brown.

Blueberries can also be used as toppings together with whipped cream. My kids love it with honey and blueberries. This is one pancake that is so irresistible. You can have fruit variations with pancake and they are always a big hit especially for the kids.

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Marichu Coning Browse a wide selection of quality cookware kitchenware and cutlery at our on line location Your Smart Kitchen at reasonable prices with customer satisfaction guaranteed. Your Smart Kitchen specializes in Fissler, Swiss Diamond, Chasseur, Claybaker, Bosch and more quality brands. Article Source: http://EzineArticles.com/?expert=Marichu_Coning

Pudding... Bread vs Cookies

Its been a while since my last post here. Lots of things happens, with best-friends, with health, I just hope that things going well soon. To my best-friend Aira, Let go of your past, cherish every moment of your life! To my lil' sis, Joy ~ Be strong! I'll always here for you guys!

Now, lets talk about FOOD! ;)

Everybody loves bread pudding. Every culture that uses risen bread has some form of pudding they make to eliminate waste when the loves begin to go stale.

In Mexico, they use tortillas in place of bread in many meals. However, the bolillo is popular roll. It is crusty outside, soft inside, with the perfect balance of texture and flavor to make them just right for bread pudding.

(Picture added by Dylla is for illustration only)

Chocolate Bread Pudding

You will need:

• 6 to 8 rolls, or one loaf of crusty French bread
• one quart coffee creamer
• ½ tsp salt
• one cup sugar
• 4 large eggs
• 4 disks of Mexican Chocolate or
• 1 cup bittersweet or dark chocolate chips and a tsp cinnamon
• 2 tablespoons butter

How to do it:

Tear the bread into pieces and place in a casserole dish large enough to hold it all.

If using Mexican chocolate, grate it. Put the chocolate over the bread. If using chips, sprinkle the cinnamon on top.

In a sauce pot, beat together the eggs, salt and sugar. Add the creamer. Heat over medium heat, stirring constantly until it begins to thicken. Allow to cool slightly, and pour over the bread. Lift the bread and chocolate with a fork, to allow the custard to work its way around in the dish.

Cover and place in the refrigerator overnight.

Two hours before serving, dot the top with butter, and sprinkle a little extra sugar on top.

Bake at 325°F for about 40 to 60 minutes, until the top begins to bubble, and the custard sets up. A knife inserted into it should come out clean

Let it rest for an hour before serving.

What happens if you get a call to go for dinner, and by the way can you bring dessert? Is there a mad rush to the store to pick up a prepared cake? Do you panic, and then refuse to go rather than go empty handed?

Not necessary, once you know the secret.

There is another way to make bread pudding. It requires no bread, no eggs, and no extra chocolate. All you need is cookies and milk

(Picture added by Dylla is for illustration only)

Cookies and Milk Pudding

• One large package of cookies. The cheaper the better. This is a good way to use up cookies the kids will not eat
• One quart coffee creamer or whole milk

How to do it:

Break up the cookies in a casserole dish. Pour the creamer over the top. Stir slightly to make sure all the cookies are wet.

Bake at 325° for about 40 minutes. Check after 25 minutes. When the custard is set up, remove from the oven and allow to stand a few minutes before serving.

Cinco de Mayo recipes do not need to be elaborate to be good. Like a lot Mexican food, the beauty is in the simplicity. MexicanDessertRecipes.net The Sweet Side of Mexican Food Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra

Tilapia Kukus bersama Broccoli

  

Hi kawan2... ni menu utk org yg mmg takde masa nak duk kat dapur lama2... cepat dan sedap! sememangnyer berkhasiat tau! Cubalah...

Bahan2:

3 ekor ikan Tilapia 

3 biji bawang besar (hiris)

9 biji bawang putih (cincang) 

6cm halia (cincang)

Segenggam cili kering (potong dua)

Chinese Parsley / Daun sup

Black pepper, White pepper, Salt

Broccoli - boleh juga diganti dgn asparagus

Penyediaan:

1. Panaskan steamer di atas dapur 

2. Basuh bersih ikan tilapia

3. Gaulkan semua bahan bersama dengan ikan (kecuali broccoli)

4. Setelah gaul rata, susun broccoli diatas ikan

5. Kukuskan ikan sehingga masak.

6. Hidangkan!

Estimated time ~ 30 minutes!

      

Drinks...drinks...drinks...

I am a bit lost these two days... I can't write anything at all in my blog..so blur...
But anyway, i did some research and I found Chuck! (again....)
So, I think I have yet to post a thing about drinks.. here you go..
Cheers!
The Resurector - Chuck's Hangover Shake Recipe : Chuck Hughes Recipes | LifeStyle FOOD

so you can't bake...

You can't bake? Here is the solution. Click the link below..
http://cookbookaddiction.blogspot.com/2010/12/if-you-cant-bake-cookies-make-pizzelle.html#links

How To Make Healthy Vegetable Soup

hi guys....
I was checking my email this morning, and I received the invitation for link exchange from Samantha, and I immediately check her blog, and it is superb! She provides lots of infos and a very useful one to all of use.
So, I would like to share this with you, as this will benefits lots of us, especially working mom and dads, during rainy days... Just click the link below and enjoy!

How To Make Healthy Vegetable Soup

STRAWBERRY PRETZEL SALAD

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Fast, easy jello recipes (that are delicious to boot) are always a big hit at pot lucks and family gatherings, and this three-layer salad is no exception. You will have people thinking you slaved in the kitchen for hours. This dish doubles as dessert with no one the wiser. Strawberry pretzel salad is best served the next day, so all the ingredients can mesh together properly. Because it is so delicious, you may wish to make a double batch. Rest assured, there will be no leftovers.

This is a very basic recipe. You can play with it in a myriad of ways. For instance, you can add food flavorings to the middle layer that will complement the top layer. If you are shooting for a tropical theme, add coconut flavoring to the filling, and add pineapples to the top level. Top it off with Jell-O's tropical fusion flavor and you are going home with empty pans.

Chocolate frozen whipped topping can be substituted and used in conjunction with strawberry or raspberry topping. Nuts can be added to the base.

Same goes for the top level. Lemon or lime jello with mandarin orange slices is a light, delicious combination. Or you could try using two different flavors of jello, and make the fruit flavor completely unrelated, yet compatible. Maybe one lemon and one lime j jello, and add a mixture of red and white grapes. Let your imagination be your guide. If you are trying something really unique, a test recipe would probably be a good idea.

What You Need:

Base:

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons white sugar

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) carton frozen whipped topping, thawed

Topping:

• 2 (3 ounce) packages strawberry gelatin
• 2 cups boiling water
• 2 (10 ounce) packages frozen strawberries

How To Make It:

Preheat oven to 400 F.

Combine first three ingredients and press into a 13 x 9 pan (alternately, you may wish to use two cake rounds).

Bake for eight minutes and set aside to cool. Keep a very close eye on the base. Others who have tried this recipe state that under-cooking is not a problem, but overcooking renders the base to a consistency best compared to cement. If your oven is not calibrated, you will be better off setting it a few degrees below the recommended temperature.

As it cools, combine the next three ingredients. Spread over base when it is cool to the touch.

Dissolve the jello into boiling water, and add the strawberries. Pour over the other layers and place in refrigerator overnight. Serves 12.

Note: Overnight is a recommendation. This dish needs at least an hour in the refrigerator before it is ready to be served.

Jello is a blessing to frugal chefs. The price makes it easy to serve in some form with every meal. It is tasty, and incredibly versatile. For more fast and easy, no bake recipes, browse our no bake cheesecake collection. JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them! Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra

Jamie Oliver vs Naked Chef

Hi bloggers....
Do you know Jamie Oliver? Or better still, the naked Chef?  Well, I don't believe who doesn't.... :D
He is the reason why I am cooking rite now.  He makes everything so damn simple for us to try out...


Born in 27 May, 1975, he collected multiple awards since the year 2000 and became a phenomenon since 1997. He firstly known in his program The Naked Chef (still on air at AFC via Astro), his remarkable works has touched a lot of us not only the people from food industry, but as a person entirely. Besides The Naked Chef, he also gain huge success from Jamie at Home, Jamie's Italian Escape, Jamie's Kitchen and so on.

His books all are instant and massive bestseller, (if you must know).  And all the profit from his 7th book (Cook With Jamie), goes to the Fifteen Foundation to help more young people to start their career in catering industry (info was taken from http://www.jamieoliver.com/about/jamie-oliver-biog .  How wonderful, rite?

So, here is a quick side dishes recipes from his web, sit tight, get your coffee next to you, as I'll bring you to the great world of Jamie Oliver.  Have fun, guys!

XOXO, Dylla Burn

Snacks & side dishes | Side dishes & snack recipe ideas | Jamie Oliver recipes

nava-k: Fried Prawns With Oats And Pandan (Screwpine) Leaves

Hey guys, this is my friend blog, and it's damn good. Such a waste if I don't share it with you guys. So, feel free to drop at the link below, k!

nava-k: Fried Prawns With Oats And Pandan (Screwpine) Leaves

WHOLE GRAIN HONEY WHEAT BREAD WITH CRANBERRIES

What a long name! That's my first thought when I look at the name (My guess; you'll say the same too, :D). But then, I remember when we (me & my brothers) were kids, our mom always made home made bread rather than buying at the supermarket. Kind of miss her home made bread rite now, :< . Well, it might not as great as the bread mentioned below, but still, it's my mom cooking, and I always know that she made it from her heart, with love. Thanks mom!


Still, here is a good recipe worth to share with you guys. So, enjoy!
(p/s: you might want to check my "TIPS" tab to review the food processor guides)

Nothing can compare to freshly baked homemade bread. The intoxicating aroma fills your home as it bakes, hinting at what's to come. The first bite will blow away your taste buds; the nutty background flavor from the whole grains combines beautifully with the sweet honey and tart cranberries. Words fail to properly describe the scrumptious nature of this bread, so you will have to bake it and try it for yourself!

Special Equipment:

You will need a food processor with a dough blade.

Ingredients for one loaf:

2/3 cup milk
1/3 cup water
3 tablespoons butter, cut into chunks
3 tablespoons honey
1 package or 2 1/4 teaspoons active dry yeast
3 cups whole wheat flour
1 teaspoon sea salt
1 cup dried cranberries, roughly chopped

Directions:

Combine the milk, water, butter and honey in a small saucepan. Heat over a very low flame until warm but not hot. The ideal temperature range is between 105 and 115 degrees F. Do not allow to get any hotter or the heat will kill the yeast. Stir in the yeast until dissolved and set aside.

Position the dough blade in the work bowl of your favorite food processor. Add the whole wheat flour, salt and cranberries. Process for 15 seconds, then use a spatula to scrape the sides of the bowl. Process again, this time until thoroughly mixed, scraping the sides of the bowl if necessary. With the food processor running, slowly add the liquid mixture through the feed tube. Process for about 1 minute; this will knead the dough which will form a slightly sticky ball.

Remove the dough from the food processor and transfer to a greased bowl. Turn over to grease all sides. Cover with a kitchen towel. Let it rise in a warm place until it doubles in size. This should take about an hour; the exact time will depend upon the temperature and humidity.

Punch the dough down. Shape into a loaf and put into a greased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 inch. Cover and let it rise until doubled in size.

Bake in a pre-heated 375 degree F oven for 30 to 40 minutes. There are a couple of ways to tell if it's done. The most accurate is with an instant read thermometer. You are looking for an internal temperature of 205 to 210 degrees F. If you are without such a device, look for a browned loaf that sounds hollow when tapped.

Cool on a wire rack for at least 20 minutes before eating.

The Best Food Processor for Making Bread

You will need a relatively well powered machine to make bread. An inferior model will struggle when kneading the dough, often leading to complete motor failure. To find the best food processor, check out a detailed buying guide and thousands of customer reviews by visiting FOOD PROCESSOR REVIEWS.

Heather Krasovec, creator of http://food-processor-reviews.net/, uses her extensive experience in food based industries to help consumers make the best choices when stocking their kitchens. Article Source: http://EzineArticles.com/?expert=Heather_Krasovec