FoodDrink Recipes

A cheese ball is a great appetizer to serve at your next party. You can easily make one in a variety of flavors in less time than you might think.

One common ingredient you will find with all of these recipes is cream cheese. You should always let your cream cheese soften at room temperature for 20 minutes before beginning your recipe. Once your recipe is prepared, it needs to be stored in your refrigerator.

You can find several inexpensive appetizer containers and servers at your local department store or kitchen shop, for less than $20.00.

I like to serve mine with a variety of crackers, raw vegetables, and party breads.

The following recipes are great for the beginner cook as well as the most experienced cook.

The Classic

1 (8 ounce) pkg. cream cheese 3 c. shredded sharp cheddar cheese 2 tbsp. ground green pepper 2 tsp. Worcestershire sauce 1 tsp. lemon juice 1 tsp. mustard 1/2 tsp. salt 1 c. fresh parsley

Mix all ingredients together (except for parsley) in a large bowl. Roll into a ball. Place parsley in a pie pan and roll your cheese ball in the parsley until its completely covered. Chill your ball for 1 hour before serving.

Chipped Beef

2 pkgs. (8 ounce) cream cheese 3 Tbsp. Worcestershire sauce 3 Tbsp. Accent 3 Tbsp. finely chopped onion 1 pkg. chipped beef

Mix cream cheese, Worcestershire sauce, Accent and onion together until blended. Add 1/3 of the package of chipped beef. Shape into a ball. Place the remaining chipped beef into a pie pan and roll your ball into the beef until its covered. Place in refrigerator to chill for 2 hours before serving.

Pineapple Nut

2 pkgs. (8 ounce) cream cheese 1/2 green pepper, finely chopped 1 (8.5 ounce) can crushed pineapple, drained pinch of garlic 2 Tbsp. minced onion 2 Tbsp. seasoned salt chopped nuts

Drain juice from pineapple. Chop green pepper. Mix cream cheese, pepper, pineapple, onions, garlic and seasoned salt together in a large bowl. Shape into 1 large or 2 small balls. Place chopped nuts in a pie pan and roll your balls into the nuts until they are coated. Wrap in plastic wrap and refrigerate for 6-8 hours before serving.

Salmon and Pecan

1 sm. can red salmon 1 (8 ounce) pkg. cream cheese 2 Tbsp. horseradish 1 tsp. Worcestershire sauce 2 tsp. finely chopped onion 1/2 c. chopped pecans

In a large bowl combine the salmon, cream cheese, horseradish, Worcestershire sauce and onion. Shape into a ball. Place chopped pecans in a pie pan and roll the ball into the pecans until its covered. Refrigerate for 3 hours before serving.

Note: If you have nut allergies you can try rolling your balls in these toppings: sandwich cookie crumbs, graham cracker crumbs or pretzel crumbs.

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at:
Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com

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Nature's abundance springs forth in April, as we shake off the lethargy of burrowing inward from winter's cold. It's time to cleanse, take brisk walks in the fresh air, and enjoy the green sprouts and herbs of spring. As Paul Pitchford, author of Healing with Whole Foods, notes, "This is a time for contacting your true nature and giving attention to self-awareness and self-expression."

Traditional Chinese medicine recognizes that human beings are part of nature, and eating according to the seasons is one way we align with the natural world. A time for growth and renewal, in spring we tend to eat less and may wish to fast to cleanse the body of the fats and heavy foods of winter. We no longer desire the heavy stews, fatty meats, salty food or warm winter squashes that were so comforting in the cold weather.

Now is a time for tender young plants, sprouts, fresh greens and immature wheat or other cereal grasses. Fresh asparagus is one of the first vegetables of spring and is delicious simply roasted with olive oil, black pepper, sea salt and a dash of lemon added before serving. Other spring vegetables you may want to try include pea shoots and chives.

Leafy green vegetables like swiss chard, kale, spinach, or bok choy have been a traditional part of the spring diet in most cultures. These greens have long been associated with freshening, cleansing and building the body. Cooking greens is fairly simple. They key is not to overcook them. Slice your greens on the diagonal into strips and add to the pan after sauteing some garlic and onions in a little olive oil. They are ready when they have turned a bright green color. You can add sea salt or ginger and you have a tasty vegetable dish. Steaming the greens works as well.

Most leafy greens contain high amounts of vitamin A, as well as vitamins B, C and E, which are all considered antioxidant nutrients in the body, thought to neutralize unstable, cancer-promoting oxygen molecules known as free radicals. Greens are also a great source of fiber and essential minerals like calcium, iron, magnesium and folic acid.

The active part of these plants is chlorophyll, which gives them their intense green color. "This may be the one of the strongest, true healing agents known to man," according to Elson M. Haas, MD, in Staying Healthy with the Seasons. In the 1950s, scientists discovered that chlorophyll resembles hematin, the substance that combines with protein to form hemoglobin. A large molecule that carries oxygen in our blood, hemoglobin has an iron molecule at its center; whereas, chlorophyll has magnesium. Surgeons at the time found that chlorophyll had a positive healing effect on wounds, peptic or gastric ulcers and inflamed or ulcerated colons.

The best seasonings this time of year, according to Chinese medicine, would be herbs like rosemary, dill, fennel, marjoram, caraway, bay leaf and basil. They are known as pungent herbs that create an expansive personal spring within. Vision becomes clearer and things are seen in new ways as the body cleanses itself and renews in the spring.

Raw and sprouted foods are often recommended in spring. In Ayurvedic thought (an East Indian practice), these foods are known as "vatic" or wind-like. They are believed to encourage quickness, rapid movement and more outward activity, as well as providing cleansing and cooling properties to the body. Raw foods are thought to bring about renewal by reminding the body of the earlier, more youthful stages of human development, going back in our evolution to more primal biological states. Eating some raw food daily as the weather gets warmer is thought to bring balance to the body.

You can top off your spring menus with light teas, such as green, rosebud or chrysanthemum. In Chinese medicine, such refreshments are filled with the energy of spring and when you are in harmony with the seasons, you are in harmony with qi (chee) or life's energy.

Sauteed Greens with Pine Nuts and Raisins

Prep time: 10 minutes

Cooking Time: 10 Minutes

Yield: 6 servings

Ingredients:

1/4 cup pine nuts
2 tablespoon olive oil
1/2 bunch mustard greens, chopped
1/2 bunch kale, chopped
1/2 bunch dandelion greens, chopped
½ teaspoons sea salt
1/3 cup raisins

Directions:

1. Toast pine nuts on a cookie sheet in a 325-degree oven for 5 minutes. Set aside.

2. Heat olive oil.

3. Add greens, sea salt and raisins. Stir and cook 5 minutes.

4. Turn off heat, add in pine nuts and transfer to serving dish.

Notes: Sprinkle with lemon juice before serving.

Article Source: http://EzineArticles.com/?expert=Sheryl_Turgeon

Sheryl Turgeon - EzineArticles Expert Author

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The Pizzerias specialize in the art of making delicious pizza. There are literally thousands of Pizzeria shops all over the world that have one priority, and that is to make the most mouth-watering, delicious pizza creations that will keep you the customer always coming back for more. From the rich blends of cheeses to the special sauces, to the golden crisp crusts that are chewy inside, to all your favorite toppings just as you like them - these are the general ingredients of a great Pizzeria pizza. Each pizza shop has its own pizza making methods that it employs to attract customers. The pizza recipe ingredients are slightly different and the techniques of making the pizzas vary.

The truth is that most of these Pizzeria shops closely guard their pizza recipes and techniques from the general public, because this is the way they make a living! Every now and then though someone, maybe a former pizzeria insider or cook, comes forward with some of the pizza making secrets that he or she has learned over many years in the Pizzeria business. Using these secrets, it is possible to replicate and even make a better tasting delicious pizza at home than you can get in the best Pizzerias in town. You see, the Pizza shops have repeatedly tested what works and what doesn't work. They have formulated pizza recipes that taste so good that you and I get that craving for their delicious creations over and over again.

In order to find the pizzeria shops' secret recipes and techniques that make their pizzas taste so good you can try a few things:

First you can befriend the owner or cook of a Pizzeria shop and see if he will give you some inside secrets as to how they make their pizzas. Pizzerias you often frequent may share some of their secrets with you along with your glowing compliments of their food.

Secondly, you can try to figure out the ingredients yourself if you're good at interpreting what you're eating. Some people are able just by taste and experience, to determine the ingredients and make the recipe for themselves.

Thirdly, you can try to search for some pizza recipes on the internet. You may be able to find some good pizza recipes, but you'll have to determine if they are actual pizzeria quality or not. You'll want to be sure these free recipes are genuine pizzeria quality recipes if that's what you're looking for, since anyone can post any recipe on the internet they want. You can determine if they are Pizzeria quality by trying out the recipes and then eating!

Fourthly, and the method that guarantees the best results, you can find someone who has years of experience working in pizzerias and is willing to share his/her knowledge to the public. This person would know all of the secret pizza recipes and techniques that you could simply copy and use for yourself. There are a few people like this you can find by searching online who have chosen to share their years of Pizzeria pizza making experience with the rest of us.

Without a doubt this last way is the best method to learn how to turn your kitchen into a Pizzeria shop making the most delicious pizza in your neighborhood.

You can begin tonight making Pizza that tastes even better than the Pizzeria shops. Click here for more information: http://www.FoodRecipeResources.com

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ngredients:
150g raw shrimp, unshelled
1 medium size onion
150g of beef
½ cup of peas
Spring onions
2 eggs
1 teaspoon of salt
Pepper (shred)
Groundnut oil
Seasoning (1 knorr chicken cube, curry and thyme)
2 teaspoons of water
1 teaspoon cornstarch

Method:

Remove the shell and rinse the shrimp properly, cut into small pieces, season with half a cube of knorr chicken, salt, onion, curry and thyme and set aside for 20 minutes. Wash the beef, season and cook until it becomes soft and dice it. Dice the onion as well as the spring onion. Pour some oil into the frying pan, when it becomes hot stir fry the diced beef and peas for a while then, pour into a plate and set it aside. Shred the pepper, stir fry the pepper, shrimp and the onion as well and set aside. Break the eggs into a plate add some salt and beat with a fork and set aside. Heat the frying pan and add very little groundnut oil, when it becomes hot pour about half of the egg and cook for a while, when it is thoroughly cooked, turn it over so that both sides are cooked. Cook the other half of the egg the same way too and cut the egg into thin strips and set aside. Pour all the fried ingredients ( pepper, shrimp, onion, beef, peas, cornstarch, spring onions) together with the exception of the fried egg and mixed them together properly, then pour into a plate and garnish it with the fried egg.

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/.

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I'm always trying to think of healthy dinners that can be made in less than 20 minutes so that I'm not stuck in the kitchen for hours every night when I get home from work. Here are my latest picks.

1. Homemade healthy pizza

Yes it IS possible to make a healthy, nutritious pizza. All you need is a whole wheat flour tortilla, tomato paste, a selection of healthy toppings and a handful of grated mozzarella per pizza.

Spread the tomato paste on the tortilla, cover with toppings (e.g. onion, garlic, mushroom, broccoli, tomatoes, chicken breast, pesto etc), and sprinkle a small handful of grated mozzarella on top. Put in the oven at 400 degrees (F) for about 8 minutes and voila - healthy pizza.

2. Vegetable stir fry with quinoa

This is such an easy and tasty way to up your intake of vegetables. All you will need is an onion, plenty of garlic, a selection of vegetables, soy sauce, honey, balsamic vinegar, chili flakes, and quinoa.

Chop up the vegetables. Heat your wok or large skillet with a touch of peanut or olive oil. Throw in the onion and garlic and fry for a few minutes. Then add the vegetables and cook for a further two to three minutes. Then add a good glug of soy sauce, honey and balsamic vinegar, some chili flakes and about 2 tbsp of water. Once you've mixed it all, taste it and see if you need to add more of any of the ingredients. Meanwhile cook the quinoa according to the instructions (it usually takes about 15 minutes unsupervised). Then enjoy!

3. Shrimp and broccoli

This recipe comes from the New York Times (with slight variations) and is absolutely delicious.

You will need 2 pounds of broccoli, 4 tbsp olive oil, 1 tsp whole coriander seeds, 1 tsp whole cumin seeds, 1 tsp salt, 1 tsp freshly ground black pepper, 1/4 tsp hot chili powder, 1 pound large shrimp, shelled, 1 1/4 tsp lemon zest (from 1 large lemon) and lemon wedges, for serving. If you only have ground coriander and cumin, that works too.

Mix the broccoli with 2 tbsp oil, coriander, cumin, 3/4 tsp salt, 1/2 tsp pepper and chili powder. In a separate bowl, mix the shrimp with the remaining 2 tbsp oil, lemon zest, remaining 1/4 tsp salt and remaining 1/2 tsp pepper. Spread the broccoli on a large baking sheet and cook at 425 degrees (F) for 10 minutes. Then mix the shrimp with the broccoli on the baking sheet and cook for a further 8 minutes. Serve with lemon wedges or squeeze lemon juice on it before serving.

4. Vegetable risotto

I have to confess that when I make real risotto I don't use brown rice, I use Arborio rice. It makes for a far more authentic risotto but it isn't as healthy. That said, if you add plenty of nutritious vegetables you'll still be eating a healthy meal.

So what do you need? Arborio rice, chicken or vegetable broth, and vegetables (I like to use mushrooms, sugar snap peas, broccoli and red onion, but you can use any vegetables you like).

Heat a little olive oil in a big pan. Fry some onion and garlic until soft, then add the rice and cook for about 2 minutes until it is translucent. Then add enough stock to cover the rice, reduce the heat and simmer. Once all the water has been absorbed, add a little more stock, again so the rice is just covered. Keep doing that until the rice is plumped and tastes cooked (usually about 16 minutes - check the rice packaging). Meanwhile fry the vegetables in a skillet with a touch of olive oil. Once the rice and vegetables are both cooked, combine, season with salt and pepper as needed, serve and enjoy.

5. Chicken and vegetable fajitas

Although I never tell my guests, I always cheat when making fajitas and use a packet mix of fajita seasoning. Apart from that, everything else is homemade.

For 4 people you will need 12 whole wheat flour tortillas, 4 chicken breasts, red, yellow and green bell peppers (2 of each), 3 red onions, 1 packet fajita mix (ssh), 2 avocados, 2 cloves garlic, fresh cilantro, 1 lime, tomatoes, chili flakes, balsamic vinegar and low fat sour cream or yogurt.

Chop up the chicken, peppers and two onions. Stir fry the onion and chicken for a few minutes, then add the peppers and cook for a further couple of minutes. Add the fajita mix and a few tbsps water and continue cooking until the peppers are cooked al dente. Meanwhile, peel and de-stone the avocados. Mush them up with a fork, crush two cloves of garlic into them, add a handful of chopped cilantro and a squeeze of fresh lime and, voila, a ghetto guacamole. Then finely chop the tomatoes and remaining onion, mix them together with a tbsp of balsamic vinegar, a handful of chopped cilantro and some chili flakes, and there you have a make-shift salsa.

Finally, heat the tortillas and place everything on the table where people can roll their own fajitas. A fun, messy, delicious dinner!

Esther Schultz is a freelance writer based in Los Angeles. She writes regularly about nutrition and weight loss at eat2bslim.com where you can find out how to eat your way to the perfect figure.

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A well cooked roast potato is a culinary delight - badly cooked roast potatoes are a disaster!

The choice of potato is as important as the cooking method when roasting potatoes and it is important to understand that. Potatoes fall into two general categories, those with a waxy texture when cooked and those with a floury texture. While it is not for me to dictate your choices, it is generally recognized that those with a floury texture are best for roast potatoes while the waxy type are delicious as straight boiled potatoes or for use in a potato salad.

Select The Potatoes

Try to chose potatoes of roughly the same size. If this is not possible, at least be able to cut them into pieces of a similar size once they are peeled. Each potato should be about an inch and a half in general size. Anything smaller than that can cook too quickly and become dried out. Anything larger might take too long to roast and cook.

Par Boil The Potatoes

Having peeled the potatoes and cut them to the required size, wash them in cold water to remove the excess starch and then place them in a saucepan of cold water, add salt, and bring them quickly to the boil. Allow them to boil for about five minutes or to the point when you gently score the surface of a potato with a knife it is starting to crumble. Remove the potatoes from the heat and drain out the water, but leave the potatoes in the saucepan. Now having the potatoes in the saucepan with no water, place the lid on the saucepan, and holding the lid in place with one hand, pick up the saucepan and shake the pan deliberately and vigorously for about ten seconds. When you remove the lid, the potatoes should now all have surfaces which have been roughed up, and this will create the delicious crispy exterior when roasted.

Preparing the Roasting Pan

While the potatoes are being par-boiled, place a roasting tray into a hot oven (200 degrees C / 400 degrees F), with a little dripping or oil. This will ensure that when the potatoes are ready to be added to it everything will be piping hot. The roasting pan must be big enough to allow individual potatoes to sit in it without touching one another. This is very important. If you have a lot of potatoes to roast, then consider using more than one pan if necessary.

Roasting The Potatoes

Take the roasting pan out of the oven and pour the shaken potatoes from the saucepan into the roasting pan. They should sizzle nicely as they make contact with the hot fat. The pan should only have a film covering of fat, it should not be swimming in it. Spread the potatoes out so that there is space between them and with a couple of spoons turn each one over and over so that it takes up a thin lair of the oil or fat (goose fat makes delicious roast potatoes, but olive oil is good as well).

Place the potatoes back into the oven at the same temperature and cook for about 20 minutes. Remove them and turn them over with a spoon and repeat this every 20 minutes or so. The potato should take about an hour to cook and when they are done they will be crispy on the outside and floury in the middle and utterly delicious! If you feel they are cooking too fast reduce the oven temperature a little. There will always be slight variations as individual ovens vary as do potato crops.

Warnings!

Unless you like soggy roast potatoes, and I fully accept that some people may, never place roasted potatoes into a warming oven to wait for everything else to complete. In that environment they will absorb moisture and all your good work will be undone. Instead, make sure that the roast potatoes are the very last thing to come out of the oven and take them to the table in all their glory.

All you ever wanted to know about how to cook roast potatoes or anything else can be found here

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Most people who visit Foothills, CA can't leave without trying a Philly Cheese Steak Sandwich at Arnie's Italian Restaurant. Here are some tips so you can make your own at home.

Using much less oil, but not substituting any flavor, you can make a delicious version of the famous Philly Cheese steak sandwich at home. See how it's done.

At first you have to ensure that all the ingredients are available in front of you; It is very important so check out the list below:-

• 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise

• 1 white onion, thinly sliced

• 1/2 large green bell pepper, thinly sliced

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 pound rib-eye steak, very thinly shaved or sliced

• 1/3 pound thinly sliced white American cheese , or Provolone cheese OR 4 ounces melted cheese whiz

• Ketchup, optional topping

• Italian pickled peppers, accompaniment

Now we are ready to make a delicious dish of Philly Cheese steak sandwich.

At first, heat the oven to almost 95 degree C. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Now a little garnishing on the food makes it looks pretty and more tempting.

A delicious dish is ready to serve.

Are you in the mood of great Philly Cheese Steak Sandwich ?.. then do drop a visit at the best restaurant in town at Arnie's Italian Restaurant.

So don't forget to cook this delicious Philly Cheese Steak Sandwich at your home and please post your valuable comments

to me.And I promise to you all that I will post some more tasty food's recipes for you and your family.So good bye for this time.I will return soon with more delicious recipes.

Kevin Scott is a avid blogger & specializes on Web marketing & SEO.

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For many people, seafood represents a love or hate relationship. If you're in the former, oceanic camp, then this article is for you, especially if you're not exactly Emeril in the kitchen.

For example, do you know how to cook salmon? It sounds easy enough, but I know I wasn't sure where to start, so if you aren't either, I'm here to help.

There are many ways one can prepare and cook salmon: baking, grilling, poaching or frying. Each chef has his own special preference in cooking salmon I took some time to review each of these methods. So let's look at recipes that involve all four of these methods.

How to Cook Salmon: 4 Delicious Methods

1. Salmon Steak (Baked) (Ingredients: Salmon fillets (boned and skinned), Onion powder, Garlic powder, Dried dill, Mayonnaise, Paprika) Instructions: Wash and dry the fillets and spread a thin coat of mayonnaise over. Sprinkle the seasoning over the salmon fillets and keep the paprika for the last. Bake the fillets in a preheated oven set at 375 degrees for 10 to 20 minutes and keep checking for the flakes. Salmon flakes when baked and the flaking is a sign of the fish being well done.
2. Poached Salmon (Ingredients 1 to 1½ pounds salmon fillets, ½ cup dry white wine (a good Sauvignon Blanc), ½ cup water, A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin, Several sprigs of fresh dill or sprinkle of dried dill, A sprig of fresh parsley, Freshly ground black pepper) Instructions: Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper. Serves 2-4 people.
3. Pan-fried Salmon (Ingredients: 1 salmon, 1 tsp coriander leaves, chopped 1/2 tsp cumin, 1/2 tsp mustard seeds, 1/2 avocado, 1/3 red onion, a dash of Tabasco sauce, 1 corn, Spinach leaves, 1/2 tomato) Instructions: Rub coriander, cumin, mustard seeds, salt & pepper on salmon. Panfry skin-side down for a few minutes until crisp, then flip. Mash avocado with red onion and Tabasco sauce, add pepper to taste. Microwave corn with husk (silks removed) for 5 minutes on high. Stand 3 minutes. Place everything on plate and serve with spinach & sliced tomato.
4. Barbecued Salmon with Mango Sauce (Ingredients: 6 salmon fillets (6 ounces each), 1 tablespoon paprika, Salt and pepper, 1 tablespoon ground coriander seeds, 1 tablespoon brown sugar, 1 tablespoon ground cumin) (Mango Sauce Ingredients: 2 mangoes (skinned and diced), 1 lime (juiced), a good handful of fresh coriander (cilantro), 1 red Chile pepper (chopped)) NOTE: The Chile pepper is optional, but this mango salmon recipe tastes best with the hot & sweet combination. If you don't like hot peppers, please substitute paprika or a milder pepper. It really does taste better with the Chile pepper. Instructions: Mix the spices, brown sugar and salt and pepper in a bowl and rub into the salmon steaks. Use all the mixture. Prepare the mango sauce by grinding the mangoes, lime juice, Chile pepper, and cilantro in a food processor until they are smooth. Cook the salmon steaks for 4-5 minutes on both sides until seared on the outside and almost translucent on the inside. Serve with the mango sauce.

So there you go... simple and easy recipes to enjoy a spread of salmon whether in the baked, poached, fried or grilled form.

Now that you're an expert on how to cook salmon, swim your way over for more free health and nutrition tips at:
http://www.fitbuff.com

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To cook a really great New York strip meal, you will need the following-

1. A good grill pan
2. Olive oil
3. Steak sauce
4. New York strip steaks
5. A meat thermometer

This method is widely used by many top restaurants today. However, your desired level of doneness may be different and you may need to use a meat thermometer to cook your steaks to the proper level as desired. This method is based on cooking four, 8-10 ounce steaks to medium doneness.

Here are the steps to cook a great New York strip meal-

1. If frozen, set steaks out until they are at room temperature. Once they reach room temp, use a brush to lightly coat the steaks with the olive oil. I like to brush a little of the oil in the grill pan as well, but it's not necessary.

2. Heat grill pan to a high heat. If you sprinkle a drop of water in the pan and it sizzles, then it is ready for cooking.

3. Insert steaks into the grill pan and cook for 5-6 minutes.

4. At this time you will want to coat them with your steak sauce and cook them for an additional 5-6 minutes. The length of time is actually determined by the level of doneness you desire. Use your meat thermometer if you want a specific doneness. Cooking them 5-6 minutes should result in a great medium steak.

5. Prepare your side items. A baked potato, and salad with ranch dressing seem to make great sides for a New York strip meal.

Following the above steps should result in a really great New York strip meal.

If you would like to know the secrets to cooking the best restaurant style meals, along with recipes, then please see my blog for more - http://worldfamousrecipesrevealed.blogspot.com/

Follow the link to my blog and I'll show you The Worlds Most Secret Recipes revealed - http://worldfamousrecipesrevealed.blogspot.com/

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Lets face it our lives our busy. At the end of every busy work day we are still faced with the same never ending question, "What is for dinner?" Work all day, kids, homework, and baths and let's not forget taking care of ourselves, who has time to cook a fancy home cooked meal. So we stick to the staples of an easy dinner, spaghetti, boxed classics like Hamburger Helper or frozen meals, it is the same old same old week day blues. Does it have to be?

Most of us have seen or heard of Rachel Rays cooking show "30 Minute Meals". Most of us do not believe it is possible. But the truth is that there are a lot of healthy home cooked meals that can be prepared in under 30 minutes without much more effort then a boxed or frozen meal. Boxed and frozen meals, although the ease also comes with a steeper price. Frozen meals will generally cost you 6-8 dollars which isn't't bad if you are feeding a family of two or three, but for my family of five I, at the very least, have to cook two to satisfy everyone's hunger.


One of my Favorite quick dinner time recipes is for Sesame Orange Beef, this meal is easily prepared start to finish in 25 minutes.

Sesame Orange Beef

8 Ounces fresh green beans halved crosswise
2 tsp Sesame Seeds
½ cup Orange Juice
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp cornstarch
½ tsp orange peel
½ sliced green onions
1 tbsp grated fresh ginger
2 gloves minced garlic
1 tsp cooking oil
12 ounces boneless beef sirloin thinly sliced
2 cups hot cooked brown or white rice
2 oranges peeled and sectioned

In a covered saucepan cook the green beans in a small amount of boiling water for 6 to 8 minutes or until tender but still crisp. Drain and set aside.

Meanwhile, in a skillet cook the sesame seeds over medium heat for 1 to 2 minutes or until toasted, remember to stir them frequently so they do not burn and set aside.

For the sauce in a bowl combine the orange juice, soy sauce, sesame oil and orange peel, set aside.

Spray a skillet with non stick cooking spray. Preheat over medium to high heat. Add the green onions, ginger and garlic, stir fry for about 1 minute. Add the previously cooked green beans and stir fry for an additional 2 minutes. Remove the vegetables from the skillet.

Carefully add the cooking oil to the hot skillet. Add the beef and stir fry for about 3 minutes or until your desired doneness. Remove beef from skillet

Stir the sauce and add to skillet. Cook and stir until thickened and bubbly cook and stir for 2 additional minutes. Return the meat and vegetables to skillet. Heat through and stir and coat all ingredients with the sauce. Serve over the hot cooked rice and top with orange slices if desired.

For 25 minutes this is a very hearty Asian style meal, they are many wonderful recipes that can be created in under 30 minutes, recipes that will leave your family thinking you slaved in the kitchen all day. So break away from the same old, same old week night meal and make a quick and easy home style meal.

Learn how to create this quick and easy dish at http://www.copycatrecipesecrets.com. Also find 100's of copycat restaurant recipes for your family to enjoy.

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Chicken wing is always one of the best dishes to be served in any gatherings with friends or families. Chicken wings can be served as main course or as appetizers, it depends on the way you cook the chicken wings. As a main course, chicken wings are normally cooked in sauce; but as appetizers, we prefer chicken wings to be cooked without much sauce.

Here is one simple Chinese chicken wings recipe which is an ideal appetizer recipe. It only takes about 1 hour to get the dish ready, and it does not require strong cooking skill or technique to cook the dish. And it only requires simple ingredients and sauces. You can get the dish ready for the parties in time even though with tight schedule.

Ingredients:
• 6 chicken wings
• 1 spring onion
• 2 slices ginger
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 3 cups water
• Pinch of MSG (optional)
• 1 teaspoon sesame oil

Method:
• Wash the chicken wings and cut them into 3 sections each. Boil them in boiling water for 3 minutes, drain and set aside
• Cut the spring onion into 1 inch sections.
• Heat wok and then add 1 teaspoon cooking oil, stir fry spring onion, ginger until fragrant.
• Add in soy sauce, sugar, water, MSG and chicken, simmer over medium heat until chicken is cooked and browned, and not much water/juice left
• Remove from wok, discard the spring onion, and ginger; sprinkle with sesame oil
• Ready to be served

This recipe can serve 3-4 persons. If you like the recipe, you can get more appetizers recipes from Chinese Appetizers and Snacks Recipe

http://www.chineserecipeonline.com

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Throughout your lifetime, it is probably safe to assume that you have tried at least one smoothie at some point; if not, then you are definitely missing out. Smoothies are like a magical food; not only do they satisfy your sweet tooth, but they are also immensely healthy for you. In fact, just by consuming smoothies, you can ensure that you are receiving your five servings of fruits and vegetables a day. Most people do not receive the necessary five servings of fruits and vegetables on a daily basis, even though they should so that they can maintain a healthy body. However, by consuming smoothies, you will be on your way to living a healthier, more satisfied life. In the one hundred fourteen page e-book, Amazing Smoothies, you will find a plethora of smoothie recipes that are tasty and healthy, can be created in mere seconds, can be fun and healthy snacks for the children in your home or anyone else who enjoys smoothies, can help you lose weight, and can protect your body from life endangering illnesses.

One of the great things about smoothies has to be variety. Many people fall into a certain routine for their meals and develop certain eating habits. Although it is okay to stick to your favorite foods, eating the same thing all of the time can become quite boring and less desirable as time passes. However, with smoothies, you do not have to worry about losing variety in your meals. When creating smoothies, you can add as many different ingredients as you wish; the opportunities are endless. Be this as it may, if you are more of the traditional type and rather like sticking to a routine with your meal plans, you can add as few ingredients as you like. The ingredients of your smoothie are entirely up to you. Amazing Smoothies will provide you with fun and creative ingredients and ways to make smoothies, making sure that your smoothie consumption will never be dull.

Eating healthy these days for most people is like pulling teeth: painful and something you would rather avoid. With all of the unhealthy fast food and sugary and salty snacks that are out there, it is hard to commit to eating healthy foods. However, with smoothies, you are killing two birds with one stone. You will be eating healthy, but you will feel like you have just eaten something naughty because of the smoothie's sweet taste. Smoothies are a great way to get your children to eat healthy, as well. We all know that kids aren't exactly keen on eating all of their fruits and vegetables. However, with a smoothie's delicious taste, they will be more than happy to consume it. With smoothies, everyone is a winner.

We all can benfit from blending and drinking smoothies. Amazing Smoothies will be highly beneficial to any smoothie drinking household. This e-book will not only give you recipes for delicious smoothies, but will also aid in prevention for chronic disease, weight loss, and eating healthy in general.

There is no doubt about it, Amazing Smoothies is a must have.

Deb Younkin is a long time promoter of healthful living. The mother of 9, step-mother of 6, grandmother of 13, she is always on the lookout for healthy lifestyle resources for people of all ages. Find healthy living resources at http://www.bestdietcleanse.com .

Article Source: http://EzineArticles.com/?expert=Deb_Younkin

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However, things are a bit on the reverse gear these days, and that is a welcome trend. Both the Internet and the print media are doing yeoman service here, because they offer an endless variety of free recipes and easy recipes. All these can help in improving the quality and variety of home cooking, which will definitely give a fillip to de-addicting people from fast food dependency. And fast food addicts would also do well to calculate the money that they are spending on these fast food goodies, which also go by the name junk food. With half the money that is spent on a junk food meal, people can have healthy and fresh home cooked vegetarian food. Interest in vegetarian delicacies is also a current trend, and is amply aided by the vegetarian recipes that are doing the rounds on the Internet these days.

Whether you want to eat to live, or live to eat, recipes could be an ideal answer to both. There are plenty of veg recipes that are remarkably fat free and have a high content of vitamins and minerals that are required by the body. These veg recipes are the perfect antidote to fast food, which drip with fat and aid obesity. However, there are plenty of non-vegetarian home cooking recipes also, that have low calorie value and high nutritive value and are easy to prepare. Some of these can be as tantalizingly attractive as fast food but will not do half the harm that fast food does. These provide step-by-step guidelines for preparation, including directions for the right way of garnishing.

Vegan recipes appeal to different people for different reasons. There are animal rights activists who swear by vegetarian food and so are always searching for new veg recipes. Then there are people who avoid eating non-vegetarian food for health reasons. Whether you are vegetarian or non-vegetarian, it is better to master a few veg recipes, because a certain amount vegetables have to be part of a person's daily diet. Having said that, chicken and mutton are kings of the cooking pot and vegetables can never completely replace them. There are elaborate recipes for preparing meat and fish, and some of the meat preparations are perfect home cooking recipes, even if they are a bit time consuming. No harm in trying out a couple of elaborate ones on festival days and holidays and you can ask the rest of the family also to join in the efforts. When you ask them to be a part of your cooking ventures, whether these dishes are based on easy recipes, or elaborate ones, you will be giving them the first lessons in home cooking and in the importance of keeping off fast foods.

Please do visit our site for hundreds of Free and easy Recipes for Home Cooking - http://www.veggievixen.com Veg Recipes, Vegan Recipes, salads, soups, main course dishes, chili recipes, Appetizer recipes, desserts, Cookie Recipes, Chocolate recipes, and an extensive cooking guide.

Article Source: http://EzineArticles.com/?expert=Sunil_Punjabi

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If I could eat only one meal with a world-famous chef, past or present, it would be Julia Child. For those of you who did not have the opportunity to see her in action let me say that pretentious was not in her vocabulary. She was down to earth and when she made a blooper she admitted it, and laughed with you when she was caught. I would have voted for Julia as President.

This is one from her great cookbook, The Way To Cook and it's typical of Julia in that she took some simple ingredients and made a great dish from them. In my book I call the recipe Julia's Egg Burritos and one reason it makes such a wonderful brunch dish is that you can make it ahead of time and then just pop it in the oven. For 8 burritos serving two to a person you will need:

12 eggs
Salt, pepper, Tabasco sauce
2 tbs melted butter
1/4 cup chopped fresh parsley (half that amount of dried)
1/4 tsp dried thyme
2 cups of good tomato sauce (a mild salsa can be substituted)
1/4 cup grated cheddar cheese
1/2 cup plus 3 tablespoons cottage cheese, drained

Before you start, put the cottage cheese in a colander for 30 minutes and let it drain, stirring from time to time.

Whisk the eggs in a bowl with the salt, pepper and Tabasco to your taste. To do this right you must have a 6 inch non-stick frying pan with a lid. Set the pan over moderately high heat and, with a pastry brush, lightly add a film of butter. Pour one and a half tablespoons of egg into the pan and tilt the pan in all directions to cover the bottom. Cover the pan for about 20 seconds until the egg has set and slide it on to a small 8 inch square of foil. Cover with another sheet of the same size. Repeat until you have a total of 8 "burritos" stacked. You will have some egg left over.

Lightly butter a shallow baking dish big enough to hold the burritos in one layer. Pour the tomato sauce or salsa into the dish and spread evenly over the bottom. Mix the cottage cheese with the herbs and remainder of the eggs.

Take one burrito "skin" and place about 5-6 tablespoons of the cheese mixture down the center, starting and stopping about one inch from each edge. Carefully fold up each side of the burrito and place, seam side down, into the baking dish. When all the burritos are in the dish sprinkle with the cheddar cheese. At this point you can set the dish aside until you are ready to serve, maybe after a round of Bloody Marys.

Pre-heat the oven to 450 degrees and, when you are ready to serve, bake the dish in the upper third of the oven, until the cheese melts and the sauce is bubbling slightly, about 7-10 minutes. I serve this with a fruit salad made with my special dressing (page 182 in my cookbook) and hot biscuits.

This a beautiful dish and I'll bet very few of your guests have ever had the pleasure of eating it. If you want to know more about my cookbook go to http://ineedtocook.com

You can find this recipe, along with 324 others in my award-winning cookbook, Help-I gotta Cook!. In 2007 it was awarded Cookbook of the Year and has the most comprehensive Cooking Guide you will find anywhere. If you want to learn how to cook really good, healthy meals check out my website http://www.ineedtocook.com or buy it on Amazon.

Article Source: http://EzineArticles.com/?expert=Ed_Dugan

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We have been grilling on our backyards for years to celebrate numerous occasions or just to spend quality time with family and friends and a big part of this event has always been the barbecue. While we know the typical ways of how to barbecue, there are a lot of simple tips that have been ignored by most of us, these tips of which could make your barbecue taste much better than having it cooked the traditional way. What is even more amazing is that these tips are rather too simple.

Whether you choose to barbecue with gas or stick to traditional charcoal, there is no better meal than a smoky barbecue right of the grill, so to make grilling barbecue easier, be organized. Do this by arranging ingredients in a manner that they are all close to the grill and that you can easily work with them. As for the raw meats, keep them in the fridge until you will have to use them to ensure freshness. For the marinade to sink deeper into the meat, seal in food and marinade and the meat to be grilled in a large freezer bag and leave it in the fridge until you are ready to cook them.

The most common problem for having barbecue is having the outside cooked and not the inside part. To avoid this, start by cooking closer to the coals and gradually move away. These few tips on how to barbecue will have you grilling like an expert cook in no time.

Discover how you can get free barbecue recipes and tips to make your barbecuing more enjoying and make you neighbors beg you to tell them your secrets! Go here now --> Best Barbecue Recipes

Article Source: http://EzineArticles.com/?expert=Casey_Gentles

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