Do you remember gathering in the back yard or perhaps on the patio, just outside those sliding glass doors with your family and friends for a "backyard barbecue"? How about reliving the memory by gathering with your own family and friends in your backyard to enjoy these old fashion recipes for a tasty BBQ Chicken Meal. Along with the chicken, serve these Molasses Baked Beans and Grilled Cheese Corn On The Cob.
GRILLED BBQ CHICKEN
This is an old recipe from a former grocery store in Southern Indiana.
4 chicken breasts skinned
1 cup catsup
1/2 cup water
1/4 cup lemon juice




1/4 cup vinegar
2 tbsp Worcestershire sauce
4 tbsp onion powder
Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.
CLASSIC MOLASSES OVEN BAKED BEANS
This old recipe is from a can label.
4 slices bacon
1 can (15-oz) pork & beans
1/4 cup chopped onion
1/4 cup ketchup
2 tbsp molasses
2 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tsp Worcestershire sauce
Preheat oven to 350 degrees.
Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.
Yield: 4 servings
GRILLED CHEESE CORN ON THE COB
This is an old Campfire Girls recipe.
3 tbsp butter, softened
1/2 cup Parmesan cheese
1 tbsp chopped parsley
4 ears of frozen corn, thawed and drained
4 slices pastrami
Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.




Enjoy!

Find more old fashion recipes on my blog at http://grandmasvintagerecipes.blogspot.com. For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Recipe #1: Easy Fish Cakes
2 eggs
1 (7-ounce) can tuna, drained, flaked
1 small onion, finely chopped
4 slices bread, cubed
Salt and pepper to taste
Beat eggs slightly in bowl. Add tuna, onion, bread cubes, and seasonings; mix to moisten. Form into 4 to 6 patties; fry in skillet or on griddle until golden brown, turning once. Serve with mayonnaise.
Servings: 2 - 3
Recipe #2: Golden Buck Eggs
2 tablespoons butter
1 1/2 cups grated cheese




4 tablespoons beer or ale
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Cayenne pepper
Pinch of celery salt
4 eggs
4 slices of buttered toast
Melt butter in small skillet. Add cheese, beer, Worcestershire sauce, lemon juice, and seasoning. Stir over low heat until smooth and creamy. Beat eggs lightly; stir into mixture. Stir until eggs are lightly set; spoon onto hot toast.
Servings: 4
Recipe #3: Rum Candy Balls
1 cup cookie crumbs, chocolate or vanilla
1 cup confectioners' sugar
1 1/2 cups finely chopped walnuts
2 tablespoons light corn syrup
4 tablespoons rum
2 tablespoons cocoa
Combine cookie crumbs, sugar, 1 cup of walnuts, corn syrup, rum, and cocoa; mix well. Form into 1-inch balls. Roll each ball in reserved walnuts. Air-dry about 1 hour. Store in airtight container in cool place. Will last for several weeks.
Yield: 36 1-inch balls
Recipe #4: Griddle Cakes
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1 1/4 cups milk
Sift together flour, baking powder, salt, and sugar. Beat eggs well; stir in milk. Add flour mixture; beat until smooth. Add melted shortening.




Pour from tablespoon onto hot griddle or frying pan (there is no need to use grease). Cook until golden brown; turning only once.
Yield: 24
Recipe #5: Baked Custard
3 cups milk
4 eggs
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Cinnamon (optional)
Heat milk until hot, but not boiling. Beat eggs in large bowl. Add sugar and salt. Add milk slowly, stirring all the time. Mix in vanilla. Pour into baking pan. Sprinkle with cinnamon. Bake at 300F for about 1 hour, until a knife stuck in center comes out clean.
Servings: 6

The above recipes came from Strictly Good Food.com - Home to the Best Damn Recipes Ever! Strictly Good Food.com is an online recipe hub made for good food connoisseurs...or people who just really love food! It features tons of recipes from a variety of cuisines hand picked by a team of fairly picky eaters - whatever we post is sure to taste good (seriously!). So check us out today http://www.strictlygoodfood.com/

When we go on a diet, we think we will be strong, and for a while we really manage to resist all these temptations of sweet foods and desserts. But sooner or later, we miss them too much, and that's when we start cheating on our diet.
Many have fallen into this trap of thinking that any fat and sugar must be completely banned in order to lose weight, and not realizing that not a restrictive but rather an overall healthy and balanced diet is the key to successful weight loss and weight maintenance. And in a balanced diet, sweetness and desserts too have their cherished place.




Here are two low calorie dessert recipes that you won't need to feel bad about. Both recipes make six servings.
Chocolate Cream With Strawberries
Ingredients:

• 2 tbsp. pure cocoa
• 1 tsp. gelatine
• 300g soft tofu
• 1 tsp. vanilla essence  
• 2 egg whites
• 1 tbsp. castor sugar
• 150 g strawberries (quartered), + 12 whole strawberries extra
• mint leaves for decoration

Steps:

1. Dissolve the gelatine according to the instructions on the packet (for adding it to cold liquid).  
2. Dissolve the cocoa in 60 ml hot water. Drain the tofu, mix it in your blender with the cocoa mixture and the vanilla essence until smooth. Fill the cream into a bowl, add the gelatine and mix well.
3. Beat egg whites in a separate bowl until it starts getting firm. Add the sugar and beat well until firm and glossy. Carefully mix under the chocolate cream with a metal spoon.
4. Fill the quartered strawberries in six 250-ml dessert bowls and cover with the chocolate cream. Put into the fridge for a couple of hours until it is firm.
5. Decorate with the whole strawberries and mint leaves and serve.

Poached Apples In Grape And Mango Syrup
Ingredients:

• 6 firm apples
• 1/2 l white grape juice
• 1/2 l mango juice  
• 4 cloves
• 500 g white grapes
• 250 g low-fat yoghurt (plain or vanilla flavor)
• 1/2 tsp. ground cinnamon
• 1 tbsp. honey

Steps:

1. Put grape and mango juice with the cloves in a pot that is large enough for the apples. Peel the apples but leave the stems on, then put them in the pot with the juices.
2. Bring to boil, then cover with a lid and allow simmering on low heat for 35-40 minutes until the apples are soft. Remove the pot from the stove and let apples and syrup cool down.
3. Carefully move apples and syrup into a large bowl, cover with cling wrap and put in the fridge over night.
4. Bring the syrup to boil, then reduce the heat and have it simmering for 40 minutes. It should reduce to about one third of the liquid. Let it cool down slightly.
5. In the meantime, mix yoghurt, cinnamon and honey in a bowl. Place the apples each on a small plate, pour the syrup over them and arrange some grapes on the plate. Spoon the yoghurt mixture over the apples and serve immediately.

Remember that there is absolutely nothing wrong with having a tempting dessert every now and then. It won't blow up your weight loss diet. All that matters is that you keep these desserts for occasional treats, and that you make an honest attempt to keep them as healthy as possible, using low fat products, reducing sugar or using sugar alternatives, and whenever possible include fruit.

Bettina Berlin is a health professional specializing in healthy nutrition and quick cooking.




Eating healthy and thus maintaining a healthy weight can significantly improve your health and help prevent many diseases. Is your life so hectic that preparing healthy food often seems impossible? Then visit http://www.elishas-quick-recipes.blogspot.com TODAY and get your FREE fast cooking tips and much delicious quick easy recipes

Kolkata is the third largest city located at the eastern part of India. It is the capital of West Benga. The city was founded in 1690 by a merchant trader named Job Charnock.
The multinational population of Kolkata savors different recipes and dishes with no exceptions. It is one of the metropolitan cities of India that houses many fine dining restaurants. These cater to all kinds of foods from vegetarian and non vegetarian dishes to soup, appetizers and sweet desserts.
Restaurants around Kolkata serve popular dishes of Punkjabi, North and South Indian, Mughlai and Chinese. Mexican and Thai food are also gaining popularity. Among the Indian specialty foods are lentils, bhat, fish curry, luchi and tarkari.




Here are among the fine dining restaurants around Kolkata.
Sourav's Food Pavillion
Sourav's is a multi cuisine restaurant located at the city's Park Street. The restaurant was opened by Sourav Gangualy. It offers a wide array and mysterious cuisines and good seating capacity.
The four-storey multiplex restaurants were designed by architect Kapil Bhalla. It has a unique arrangement of four restaurants under one roof and was completed in just five months. The first restaurant is called One Day. It is a 24-hour coffee shop on the first floor with live bands every night.
Over Boundary Restaurant at the second floor, they serve cross-country cuisines. Third is Maharaj, a 70-seater restaurant that serves royal food from Kashmir, North India and Afghanistan. The last most authentic lounge is the Prince of Cal. It showcases a German-made cricket laced with glittering active light of 12,000,000 color combinations.
These four restaurants cater special events or private parties like anniversaries, cocktail dinners, marriage receptions, bachelor parties and the like. Guests may even request an exclusive area of your choice of cuisine from around the world. Added highlights include a dance with the DJ's, great sounds and lightings. Two persons can avail a set of menu for only 1000 Rs.
Mainland China
Mainland China is a Chinese restaurant that provides world class cuisine at a reasonable price. It offers a unique fine dining experience with high standard services. The two restaurants in Kolkata are located at the 3rd floor of South City Mall and at the 3rd floor Silver Arcade.
Popular delicacies include Drunken Chicken in Shaoxiang wine, Sliced Lamb with cumin and onion and Sizzling Eggplant with spicy tomato garlic sauce. Also, Crispy Vegetable in Beijing style and Fish with Chinese parsley sauce is another favorite amongst the visitors.




Aaheli Restaurant
Aaheli Restaurant is located at the Peerless Inn in Jawaharlal Nehru Road. The name Aaheli comes from the Arabic word which means unadulterated. The restaurant serves traditional Bengali vegetarian and non-vegetarian dishes. The ethnic ambiance of the place matches the bowls and plates as well as the walls with terracotta panels. Smoking and alcohol is not allowed inside the premises.
The Marble Room
Marble Room Restaurant is located at Kenilworth Best Western Hotel at Little Russell Street. The restaurant's interior is designed with a touch of ancient colony. There are English-styled wood chairs, lit rooms and large mirrors.
Marble Room serves traditional North Indian cuisines. Specialties include the kebabs, bhuna gosht, biriyani and Mughlai cuisines. Popular desserts are gajar ka halwa and gulab jamun.
The restaurant has a seating capacity of 70 people that can host a royal party. A lunch or dinner for two can be availed at a maximum price of Rs400. Food is served from 12:30 pm to 3:00 pm and from 7:00 pm to 11:00 pm.

For more information on Kolkata Business and Kolkata Shopping please visit our website.

Located on the Bricktown Canal, Mickey Mantle's Steakhouse, Oklahoma City was established in 2000. The award winning restaurant is increasing in popularity especially as it is located by the canal and across the street from the AT&T Bricktown Ballpark. Thanks to the menu containing contemporary preparations by Daniel Nemec, Executive Chef and Juan Arias, Sous Chef, the excitement lives on among OKC residents and visitors, making this the first option that comes to mind when thinking of a casual dining experience.
Mickey Mantle's Steakhouse is known for its grain fed Mid-Western aged prime beef. But that's not all you can expect from this steakhouse.




Apart from daily specials there's fresh seafood waiting for you, and an extensive wine collection of more than 150 selections featuring New and Old World wines offered according to their compatibility with the dishes ordered. The restaurant features a jazz bar and lounge with live music. You can sample the exclusive aromas and tastes of the delightful dishes in a great atmosphere that blends various elements to give the distinctive feel you'll find only here. There's also a wide range of Mickey Mantle memorabilia to check out.
Mickey Mantle's also offers a great socializing experience with much of the celebrity and fashionable Oklahoma City crowd frequenting the restaurant. It gives you a great dining experience and one you'd want to go back to. Mickey Mantle's Steakhouse, OKC is also great for a family and friends' get-together, birthday parties and other special occasions.




Guests of OKC hotels need to check out this hot and happening destination.

Mickey Mantle's Steakhouse restaurant features a jazz bar and lounge with live music. Hotels Oklahoma City - The Bricktown Hotel and Convention Center is one of the finest hotels in Downtown Oklahoma City and is located only 1.5 miles from Downtown's Bricktown center.

Looking for fine dining in Temecula? Restaurants are one of the best ways to have a great time in this lovely romantic city and there are lots of delicious options to consider. While exploring Temecula, restaurants can be a good way to entertain you.
You will encounter all kinds of cuisines, from the tantalizing Caribbean delights to the cheerful French pastries, from the lively Italian dishes to the mesmerizing Thai cuisine. And that too in the soothing South California weather. There are quite a few places that are guaranteed to satisfy the most sensitive palates.
So what's so special about food in Temecula?




They say there is no greater love than the love for food and that's true at least in this town of natural beauty. Food and beverages, particularly wine plays a great role especially when the town hosts its yearly food and wine festivals. As the arrangements kick off for such events, serving the best cuisine and wine becomes an obsession.
Known for the lovely wedding cakes, yummy desserts and the irresistible wines that make every occasion memorable, dining is no doubt a fun thing to do here. Eating at a fondue restaurant with good old college friends can make your day. The town is full of culinary professionals who never fail to make the experience a truly memorable one.
You can choose any of the great restaurants like the Los Jibertos. Situated on the Riveside County, Murrieta this place is famous for Mexican and Latin American cuisine. While dining out here you can try the Carne Asada fries, and Carne Asada tacos, Carne Asada Burritos, and Carne Asada Nachos.
If you love Mexican food you should definitely not miss this place. It is also known for its fresh pico de gallo that you can feast on. The salsa and sauces are out in the open for anyone and the best thing is that you can get as much as you want.
If you are going with a big group the Saigon Noodle House is a great place to hang out. The food is good, the prices are good, and what's more you can be assured of a fast service without any fuss or frills. You will get a good variety of Vietnamese noodle soups here and that too very authentic. The dish comes with the usual complement of bean sprouts and basil, which adds to the bowl to supplement the noodles and meat.
You can also enjoy the couple of slices of hot green pepper. But be careful they are really hot! Foodies who love unique Vietnamese dishes should certainly check out this place. The quality food, super quick service and the reasonable price will cheer you up.




The Melting Pot is one more place you would not want to miss especially if you are a couple looking for a cozy romantic place. A cascading wall of water behind the front desk creates a lovely ambiance and the food is exceptional good. Try this fondue restaurant when exploring restaurants in Temecula. The signature meal including filet mignon, shrimp, teriyaki beef, chicken and fish coupled with a variety of wines will surely tantalize your taste buds.
In Temecula, restaurants like The Original Grazianos, Murietta Hots Springs Shell and the Farmer Boys Restaurant truly deserve a visit. So go ahead and indulge on your favorite food in one of the loveliest cities in California.

While on a vacation in Temecula, restaurants will never leave you disappointed. From Mexican, Chinese to Italian cuisine, you will find a variety of food at the popular eateries here. For more details, visit http://www.imurrieta.com

Soup is really popular where I work. Sometimes I look in the shared refrigerator and see a bunch of microwavable soups all in a row with name labels. It's kind of funny, in a way. So the question that I've been kicking around lately is whether or not soup can be part of the perfect lunchtime meal.
In many ways, I think this question revolves around what time of year it is. For example, if we're in the middle of the summer it is plausible that people might not really want to ingest something warm when it's already warm and muggy outside. The reverse is true in the winter months. If it's especially cold outside, it can really be convenient to have a nice warm bowl of soup for lunch.




My experience with soup has varied over the years. I've noticed that a lot of people seem to like soup regardless of the time of year. This is no doubt in part due to the fact that a lot of us really believe that soup represents a reasonably healthy alternative to some of the more popular lunchtime items like pizza and burgers.
Take a look around your workplace. Do you see people eating soup? The more you look, the more you'll notice that soups of all kinds of different varieties are around. An astonishing number of choices exist, it's just a matter of deciding to include soup as part of our lunch menu.




Can soup really be the perfect lunchtime meal? By itself, probably not. But in combination with a few other things, sure!

Wally Waxman writes about a variety of topics. You're invited to visit his evolving vegetarian soup recipes resource page.

If you're like me, you probably lead a hectic life that unfortunately does not leave a lot of time for food preparation. This is especially true for lunch. That's the one meal that tends to get stuck with having the fewest options available. The solution is usually to just have a pre-packaged microwavable meal of some kind, but that's not always the healthy solution.
Something I've really been thinking about a lot lately is the question of whether or not it makes sense to have a really healthy Vegetarian soup serve as a replacement for traditional microwavable lunches. When you stop and think about this, it has some potential as an idea. But will it work in practice?
Over the course of the past several days, I've been experimenting with the idea of preparing soup and having it for lunch.




The preparation time is minimal if the soup has already been pre-created. This might sound somewhat daunting, but it really isn't if you're able to set aside some time on a weekend to menu plan for the week ahead. This is something I do anyway, so it struck me as being a reasonably good idea to at least try.
Well, the results surprised me. I've been able to eat a lot healthier in about the same amount of time it would have normally taken me to prepare a microwave meal. The great news is that the soup meals I've been having are delicious and extremely nutritious, too.




Can soup really be a quick and easy meal? In my experience, the answer is a resounding yes.

Wally Waxman writes about a variety of topics. You're invited to visit his evolving vegetarian soup recipes resource page.

Legend has it that tea drinking was invented by accident about 5000 years ago in China. A Chinese emperor had ordered foul water to be boiled and a leaf blew into his cup of hot water. Curiosity then took over and he left the leaf in place. He liked the taste and so the art of tea drinking was born! The details may not be exactly right but it is probably through accident and curiosity that the beverage of tea was discovered.
In China, white tea is well known and has been drunk for centuries. It first came to prominence around 1000 years ago but it is only in recent times that it has become known outside the Far East. During the 19th century, Chinese tea growers began to develop different varieties of white tea and to export on any kind of grand scale.
Good quality white tea is a fine drink indeed. The tea buds and selected leaves are harvested by hand only in the early spring.




The highest grade of this tea variety is harvested only during a three week period at the end of March and into April, on dry frost-free days. These leaves and buds are then slowly dried, taking on the characteristic silvery-white hue that gives the tea its name. It is subjected therefore to only very minimal handling and processing which is probably the reason that it retains such a high proportion of the beneficial components.
In common with Green tea, Oolong, Puerh and the other classic Chinese teas, this tea is believed to have significant health benefits as it contains high levels of anti-oxidant chemicals and polyphenols. These are thought to help to protect the human body against cancer.
When selecting a white tea, avoid completely those in tea bags, you might as well just drink ordinary black tea! The levels of processing are high and the tea loses its flavour and health benefits. Choose a loose variety, preferably organic. A good quality variety should have a bright, crisp leaf colour and the buds should be covered in tiny hairs with a white or silvery hue. If the tea is sold as the 'needle' variety, that refers to the proportion of buds to leaves. A needle tea should contain upwards of 95 percent of buds.
So the next time that you take time out from work and nip round to your local tea shop for a cuppa, ask for a white tea and feel the benefit.




Or if you are a tea shop owner, be sure to have it on the menu, your customers will appreciate that!

Looking for a healthier life? Then drink organic green tea from China. To find out more about white and green teas, check out the In Nature teas for life web site.

As a child I can always remember admiring my grandmother's tea set. It was on display in her glass curio cabinet but was used as a part of her daily ritual. It was brought out onto the dining table while the tea pot was in the kitchen being filled with hot water. Tea bags were brewed in the teapot and the tea was poured into the cups from the tea set. Everyone sat down at the table and sipped on their tea while enjoying good conversation. This one in particular had been passed down to grandma from her mother, and was very sentimental to her. It was also was well cared for so it could be passed down from generation to generation.
There is just something intriguing about tea sets. Whether you are still a child or an adult having one is important. Making tea in your teapot, pouring it into little cups and drinking it just makes you feel warn and relaxed. If you're feeling a bit under the weather, fix yourself a nice cup of tea and you will feel better in no time.





If you know someone who is in the hospital, recuperating at home or in a nursing home, you could give them a tea set as a gift instead of the usual book or flowers. A tea set is a very thoughtful gift and can be used for a long length of time. Be sure to include a box of tea so while you visit you can try out the tea set by drinking some tea together.
Start the tea brewing and get the finger sandwiches ready and sit down to a relaxing afternoon tea. The old English ceremony of afternoon tea dates back to the 1840's and evolved from the tea drinking rituals of the British. They would bring out there finest tea sets made of porcelain or bone china and have elegant afternoon teas with their friends. The more beautiful the tea set, the more extravagant was the party. Everyone wanted to impress each other and the tea itself was not the main attraction. The wealthier people had the most exquisite tea sets of all.




Tea sets and tea parties have always been popular. There are many specialty Victorian tea houses and tea rooms where you can reserve a time to have a Royal tea party with friends and family. During this party you and your guests can all have a gift exchange where everyone brings a tea set and then exchanges it with another guest.

Take a look at some more information about tea sets and tea pots.

Here are three delicious recipes that I often make. Each recipe makes a lot, so you'll have leftovers... and here's the good news: you can use the leftovers to make some really great chili!
Spicy Italian Crockpot Roast
1 roast (boneless pot roast, bottom round, whatever)
1 bottle of Giardiniera vegetables
1 bottle of Pepperoncini (look in the pickle ailse, you'll usually find both Pepperoncini and Giardiniera together)
4-6 red new potatoes
Italian seasoning
Salt and pepper
1/4 cup of water
Coat your roast with salt, pepper, and Italian seasoning on all sides, very thoroughly with a lot of seasoning. Then sear in a pan until brown. This gets the flavors into the meat.



Wash potatoes and place at bottom of the crockpot. Put roast on top of potatoes.
Open bottle of vegetables. Pour out the juice then pour all the veggies into the crockpot. Do about half of the peppers, also draining the juice (I like mine really spicy so I do the whole bottle).
Finally add a tiny amount of water. Remember the potatoes and veggies will release water so you don't want too much.
Cook on low all day or high for 5-6 hours.
Sweet Crockpot Pork Tenderloin
This recipe is tender, moist, and great for holidays and special occasions. Also it's super easy to make!
1 pork tenderloin
1 can of cranberry sauce, jellied or whole (or you can make your own)
1/3 cup French dressing
1 onion, cut into quarters
2 celery stalks, coarsely chopped
Salt and pepper to taste
Mix cranberry sauce and French dressing in a bowl until combined in an orange sauce. Place onions on the bottom of the crockpot. Add pork tenderloin. Sprinkle celery atop pork and salt and pepper to taste. Finally, pour in the sauce, making sure to cover the pork.
Cook on low for 5-7 hours or high for 3-4.



Chili
1 bag of Carroll Shelby's chili mix (you can spice it yourself but I find using his spices a lot easier)
1-2 pounds of ground chuck beef
1 8 oz can tomato sauce, NOT spiced
1 can diced or quartered tomatoes
1 can of red kidney beans, dark or light
1 can of black beans
1 onion
3 cloves of garlic
1/4 or 1 or 2 tsp of red pepper flakes (1/4 makes medium, 1 makes hot, 2 makes ultra-nuclear hot)
Pinch of cayenne
Optional: leftover pork from the sweet crockpot pork, or the spicy pot roast
Brown beef, draining grease.
Chop onions pretty finely, but you don't have to go crazy with it. Add to meat and stir for about five minutes until they're translucent. Now chop the garlic as finely as humanly possible. Add to meat and stir, letting the flavors absorb.
Now the important part... add your cayenne and crushed red pepper. The crushed red pepper is going to give you your heat, more so than the ground cayenne, so use sparingly if you don't like it too spicy. We're building our foundation right now so stir the hot spices in well.
Kick the temperature up on the burner. Pour in tomato sauce and diced tomatoes (you want the water the tomatoes came in!) Now add your chili seasoning, the Carroll Shelby stuff or your own spices (chili powder, cumin, paprika, etc).
Finally, pour your beans into a strainer and THOROUGHLY rinse them. You don't want any of the juices the beans came in. Pour the beans into the chili and stir heartily. Also add whatever meat or anything else you like (some crunchy peanut butter, a dash of dark cocoa powder, crushed nuts, maybe another type of bean, etc).
Bring to a boil and then reduce to a simmer. Cover for 20 minutes or so. (I let mine simmer for about an hour to really let the flavors come together.)
If you like your chili really thick, you can add some masa flour that came with the chili pack. Follow the directions on the chili kit.
Chop up some green onions or chives, finely. Spoon into bowls and garnish with green onions on top. Be sure to have sour cream.

Josh is currently going on a 21 day vegan detox to lose weight and feel the best he's felt in their lives. He's also filming their experience on YouTube. Read more and watch how he's doing at http://chetday.com/21days

The most common reason for skipping breakfast or eating a high-fat breakfast is the lack of knowing how to eat healthier.For example, if I laid out an entire eating plan for you and all you had to do is follow it, life would be great. Sometimes it's not that simple, so here are 3 healthy breakfast ideas for you to get you started:
1. Granola and Fat Free Yogurt - My personal favorite! It's simple, tasty, and very healthy. Start off by getting Fat-Free plain yogurt and your choice of granola. Personally, I look for either high fiber, flaxseed added, or both. Once you have the ingredients, the recipe is simple. All you do is fill your bowl with yogurt and sprinkle a handful of granola on top. For additional great flavor, add fresh fruit!



One simple bowl can give you up to 25% of your entire day's recommended protein. The best part- you won't feel hungry after eating this healthy breakfast choice and the fiber and protein will give you that added "pep in your step" to make it through your day.
2. Fruitty Butter Shake - An excellent source of protein and a great way to start your day- not to mention one of the tastiest shakes you will ever eat! Put all or some of these ingredients into the blender: 10-15 blueberries, 5 strawberries, 2 tablespoons peanut butter, 1 teaspoon flaxseed, 3 tablespoons plain fat free yogurt. These are my favorites, please add or subtract to suite your needs.
This shake does wonders for your energy level and gets you through the day, feeling like you are literally on cruise control!
3. Veggie Shooter! - Everything you can imagine a protein shake being, and more! All you need is an open mind for this one, and get ready to watch your energy levels take off. Again, get the blender out and mix these ingredients: Squeeze 1/2 lemon into the blender and 1 full cup of water, then add chopped celery, cucumber, fresh spinach, carrots, and parsley. Liquify and enjoy!
I like to drink this 1 or 2 times per week. This ensures I am getting the necessary amounts of potassium, magnesium, Vitamin A, and Vitamin C. Another benefit of this shake: you won't get that "full" feeling of a lead ball in your stomach, yet your body will be satisfied for the next few hours!

Learn Food Labels. Live Longer. http://www.stopkillingyourselfbook.com/buy-now/

If you've never had beer can chicken you are missing out on a real barbecue treat. The recipe is very simple.
Ingredients:
- 1 Whole chicken (4-6lbs)
- 2 tablespoons vegetable oil
- 1 can of beer
- dry rub (combine 2 tablespoons each of salt, pepper, brown sugar, paprika)
Remove the neck and giblets from the chicken and discard. Rinse the chicken inside and out, pat dry with paper towels. Lightly coat the chicken with the vegetable oil. Coat the inside and outside of the chicken with the dry rub.



Now open the can of beer and drink half the can. The type of beer doesn't really matter. I've tried everything from Coor's Light to Bud to Heineken and they've all resulted in a very flavorful bird. Once the can is half full place it on a solid surface. Grab a chicken leg in each hand and slide the chicken down over the beer can (the beer can goes in the bird cavity). Place the chicken on your grill in the center of the grate, balancing the chicken on the grill using the two chicken legs and the beer can like a tripod.
Close the grill cover and cook the chicken over medium high indirect heat for approximately 1 1/2 hours or until the breast reaches an internal temperature of 165 degrees F. You can also pierce the thigh with a sharp knife and if the juice runs clear, the chicken is done. Remove from the grill and let the bird rest for 10 minutes before carving.
The tripod stand makes it very easy to carve the chicken. I have found this recipe produces the most succulent and flavorful chicken I've ever tasted.
Happy grilling!

Turn your passion into profit

Throughout the busy years I've tried a variety of store bought Italian sausages that are okay but never match the quality of Italian sausage my Grandfather made when I was a child. I've always had the recipe for this great tasting sausage but never had the time to make it.
Yes, making your own sausage takes plenty of time and you need plenty of help in the kitchen to prepare such a family recipe. Anyone who has ever made Italian sausage before knows that you start out as the sausage holder not the mixer. The mixer is the person who mixes all the ingredients for the stuffer to make the sausage with.



If you are not experienced with grinding, mixing or stuffing then you get to hold the sausage in the front so the casing doesn't break and to make sure all the air bubbles are out. Not until you master this technique can you work your way up through the ranks of grinder, mixer and stuffer.
For generations Sicilians have been making sausages in there own special way. Each town or each home would produce a different type of family sausage. The type of meat varied as well as the spice mixture that was used. Each home would at least have one thing in common and that would be the sausage grinder and stuffing machine.
So you can imagine how happy I was when my Aunt asked if I wanted my Grandfather's sausage making equipment. Yes I know I can buy attachments for my Kitchen Aid or food processor to do the job but we all know it won't taste the same as putting the meat through fifty pounds of cold steel attached to side of your kitchen table. There's something about spending hours grinding, mixing and stuffing by hand that gives the sausage that extra love that's needed to create perfection.
Now let me remind you that half way through this process you will definitely start to miss all of your modern day utensils. That is why you use more people in the kitchen to pick up the slack when your arms get tired from cranking out the meat.
So if I have not scared you away just yet, lets continue on the equipment you will need to create this miracle. I'll first give you the old equipment version and then the modern equipment version just in case you decide to take the easy way out.
The version my Aunt gave me was the old heavy hand crank version with a grinder and sausage making attachments. There was also a grating attachment which I remember my Grandmother using to grate cheese and to turn stale bread into breadcrumbs.



The modern version of these tools are simply a grinder, mixer and sausage stuffing attachments that you can purchase with your Kitchen Aid Mixer. This method is much quicker and less strenuous on the arms.
Here is my Grandfather's recipe for Sicilian sausage. It can be used to make into links or you can leave some of it in bulk to use with your favorite pasta. I usually make a sausage cream sauce with the bulk mixture or add it to my gravy.
INGREDIENTS
25 pounds of pork shoulder
pork casings (get from butcher)
1/4 cup of whole fennel seed
1/2 cup of fresh ground black pepper
3/4 cup of salt
1/2 cup of paprika
1/4 cup of dried basil
1/8 cup of dried oregano
1/2 cup of fresh flat leaf parsley, chopped
1/4 cup of garlic, chopped
1/4 cup of crushed red pepper flakes (optional)
1/2 cup of red wine
PREPARATION
-Soak the casings overnight in salt water.
-Before using the casing rinse well and cut into 18 inch pieces.
-Keep the casings in a small bowl of warm water.
-Cut the pork into 1 inch cubes keeping some fat on the meat so the meats stays moist. The best ratio to this is 80% meat 20% fat.
-Using the meat grinding attachment, grind the meat into a ground pork type texture.
-In a large, deep pan season the meat with the remaining ingredients and thoroughly mix together by hand until all the spices are blended through.
-For best results I like to refrigerate the mixture overnight t let the spices blend.
-Take the meat out of the fridge and let it stand for about 30 minutes to reach room temperature. It makes stuffing a lot easier and doesn't clog up the tube.
-Test the flavor of the sausage by frying some up in a pan. Adjust seasoning accordingly before stuffing.
-Using a tube attachment, carefully slide the casing on the tube.
-Stuff the casing with sausage mixture being careful not break the casing. Remove any air bubbles with a toothpick. This is a two person job. One to turn the crank to stuff the sausage and one to hold the sausage as it's being made.
-Twist the casing around every 7 inches or however long you want.
When your finished they're ready to cook, freeze or give away. Make sure you always get the whole family involved when making sausage or any great Italian meal. Enjoy!
Mangia Italiano!

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.

Being one of the richest sources of protein, it is surprising to note that Soya is not used very much in Indian cooking. Many prefer the high-fat paneer to Soya, which is similar in texture.
Here you can liven up your cooking with 3 healthy Indian Soya recipes.
There are three Soya recipes - Indian style featured here:

1. How to make 'Indian - Chinese' Soya Manchurian (an alternative to Gobi Manchurian)
2. Soya Dosa - A healthy dish of this South Indian bread variety
3. Soya in Kofta Curry - Perfect for a weekend menu

1. Soya Manchurian
 
Who says you can only taste Gobi Manchurian in restaurants? Well, now there is a healthier alternative to this Indo-Chinese recipe.
 



Ingredients 

• Soya Chunks- 1 small cup
• Maida- ½ tbsp
• Corn Flour- ½ tablespoon
• Pepper Powder- For taste
• Aji-no-moto- 1 pinch
• Finely Chopped Garlic- 10 pods
• Green chillies- 5
• Soya Sauce- 1 teaspoon
• Capsicum- 1
• Salt- to taste
• Oil- For frying
• Finely chopped spring onions- little

How to make

• Soak the Soya chunks in hot-water for 10 minutes.
• Then squeeze them to remove the excess water from it and keep aside.
• Mix Maida, corn-flour, salt, Pepper powder well in a bowl.
• Mix water if required to get a batter form , add the squeezed Soya chunks into it and deep fry it in oil and keep those fried soya aside.
• Heat little oil in another kadai or pan.
• Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while.
• Add Soya sauce, Aji-no-moto, and little water and cook for a while.
• Then add those fried Soya ones into it and sauté it for sometime.
• Sprinkle chopped spring onions and serve.

2. Soya Kofta Curry
 
With simple ingredients and a simpler recipe, you could turn any dull cooking day with this recipe for Soya Kofta Curry.
 
Ingredients

• Soya Granules- 1 ¼ cup
• Boiled Mashed Potatoes- 2
• Tomato Puree- 2 tablespoon
• Onion Paste- 1 tablespoon
• Pepper Powder- 1 teaspoon
• Ginger-Garlic Paste- 1 teaspoon
• Coriander Powder- 1 teaspoon
• Saunf Fennel Seeds) - ½ teaspoon
• Garam Masala Powder- 1 teaspoon
• Turmeric Powder- 1 pinch
• Salt- To taste
• Oil- 1 tbsp
• Coriander- For garnishing

How to make / Method

• Mix mashed potatoes, Soya granules, salt, and pepper powder in a bowl
• If the mixture is watery, mix a little corn/rice flour and then make smalls out of it and deep fry it in oil
• Keep this aside.
• Heat oil in a pan and add saunf, ginger-garlic paste, onion Paste, tomato puree, and fry for a while.
• Then add Pepper Powder, coriander powder, garam masala powder, turmeric powder, salt and cook for a while.
• Then add fried Soya koftas or balls into it and stir for sometime.
• Add fresh cream and cashew paste to add more flavor (optional)
• Garnish with coriander leaves and serve with chapathi, Rotis, Pulkas, Kulchas or Nan. You could even enjoy this with plain rice

3. Soya Dosa
 
Ingredients

1. Soya Chunks - 30
2. Toor dhal (Pigeon Peas) - ½ cup
3. Bengal Gram dhal - ½ cup
4. Rice - ½ cup
5. Finely chopped fenugreek leaves - 1 cup
6. Chopped onions- 1 cup
7. Coconut Milk - 1 cup
8. Red Chillies - 10
9. Ginger - 1 small piece - chopped finely
10. Saunf (fennel seeds) - 1 teaspoon
11. Cumin Seeds - 1 teaspoon
12. Salt and Oil - to taste.

How to make / method:

• Soak the rice and the dhals in water for about 2 hours.
• Remove this soaked mixture and add red chillies, salt, ginger, saunf, cumin seeds, and grind it coarsely.
• Put the Soya chunks in hot water. Squeeze them and add it to the coarsely grinded mixture.
• To this batter, add chopped onions, fenugreek leaves, and coconut milk and mix well.
• Then heat a dosa tava, Pour the batter like a dosa but little thick in size.
• Serve with chutney

Find more Indian food recipes at IndianFoodKitchen.Com

Baking a cake from scratch is not difficult.
I have several recipe books and use from several that I have had over 20 years.
To start you want your pans prepared. Grease and flour the pans. Usually I like to make a 2 layer cake that is made with 2 9" round pans.
Let me use a recipe I really like. My husband enjoys chocolate cake but some family members aren't big on chocolate so here is a banana cake recipe.
Baking a cake from scratch can be just as easy as a mix. You just want to make sure you have all your ingredients before you start. Take inventory and read the ingredients. Read your recipe through because once in awhile I will notice that they ask for something that isn't on the ingredients list. Then you have to substitute or make a quick run to the store.
Our banana cake recipe starts with creaming the shortening and sugar together. It calls for 3/4 cup shortening and 1 and 1/2 cups sugar. Shortening should be soft (you can use butter or margarine, a stick of margarine is 1/2 cup so you would use 1 and 1/2 sticks) and mix the sugar with it on low speed with an electric hand mixer.



As we continue baking a cake from scratch we will add 1 cup (about 3 bananas) of mashed bananas to the shortening mix, then add 1/2 cup milk, 2 eggs and 1 teaspoon of vanilla, Mix these all together with your electric mixer on medium speed until everything is mixed and creamy.
I will then just add the 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder plus 1/4 teaspoon of salt. I add one on top of the other and then just mix it all in at one time. Start the electric mixer on slow and gradually get it to high as it mixes.



When you have a smooth mix you are ready to pour it into the prepared pans. Pour some into each pan and get them where they are almost equal. Now I will take and just give each pan two hard taps on the counter to remove air bubbles. Just grab the top with both hands for this. At this point they are ready to bake.
Bake the cake at 350 degrees for about 25 minutes a put a knife in the center. If the knife comes out clean the cake should be done. I don't like to over bake a cake as it dries it out.
Now that you know how easy baking a cake from scratch is you can add a nice butter cream frosting and have a delicious cake that you can decorate.
Think of how many orders you could get for homemade cake and beautifully decorated too.

If you enjoy cake decorating visit our site for more information. You can watch a video on decorating a cake with chocolate too. http://www.squidoo.com/DecoratingBeautifulCakes

Years ago in Sacramento, California, I ran across an old man selling pickles at a swap meet. He made the pickles in his own kitchen in large plastic barrels and sold them on week-ends. I went to this swap meet every Saturday all during the summer and noticed the lines of people gathered in front of his booth, but I always walked by.
Then, one Saturday, I stopped. He had many types of home made pickles, with bite-sized samples of the various pickles laid out for tasting. They were all good but when I tried the Hot, Garlic, Dill Pickle... I was hooked. So, for what would have been the equivalent of about six dollars in today's money, I bought a quart of pickles served up in a cardboard Chinese take-out carton. They were the absolute, best pickles I had ever tasted.
I made pickles myself several times over the years, but they were nothing special. In fact, pickles from the store were better. I thought, if only I knew how he made them, I could make my own. But I was sure he would not give out his recipe since he made his living selling them. So, I never asked.
Instead, I went through every recipe book in the library looking for pickles. I tried dozens of recipes, but never came close to the old man's formula.
Several years passed with me buying pickles from the old guy until one Saturday, he was not there. Nor was he there the next Saturday. So, after several weeks, I went to the Swap Meet Office and asked what happened to the pickle man. As I feared, he had died.

So, I accepted the fact that I would never taste those fabulous hot, garlic, dills again. Until, one morning, as I was reading the Sunday paper, I spotted a small article on "The Pickle Man Passes Away". The old man's daughter provided her father's life story and to keep his memory alive, she included his best pickle recipes. She felt that he would want his pickles to continue being enjoyed.
When I read the recipe for the hot, garlic dill pickles, I was not sure it was the real thing. It was too simple. There had to be some exotic, secret ingredient. But there it was... with no secret ingredient.
Of course, I made the pickles that same day and they were perfect. They were the old man's pickles!
Since they were so simple, I wondered why my efforts over the years were never as good as his. After much thought, I concluded that the secret is not only the ingredients, it is also the procedure.
The first secret is, FRESH INGREDIENTS.
Like the pickle man, I grow all the ingredients, except salt and vinegar, in my own back yard. The cucumbers are picked and processed within one hour of leaving the garden. Likewise, with all the other ingredients. I am convinced that this freshness adds a little extra something to the flavor and crunch of the pickles.
Another tip is in the processing (hot water bath) of the pickles. The cucumbers are processed only a short time so they are not "cooked". While experts on canning may quarrel with the procedure (I do not know), I have made (and sold) pickles for years this way.
O.K., ready for the recipe? A note first: this recipe assumes you are familiar with the basics of canning food. If not, you should probably read an article on canning before making pickles (many available on the web).
INGREDIENTS:
Quantities of ingredients vary according to how many pickles you want to make. It will be clear as you read the procedure below.
FRESH cucumbers (how many?...how many pickles do you want to make?)
water
pickling salt
jalapeno peppers
grape leaves (fresh)
whole peppercorn
whole garlic cloves (peeled)
fresh dill sprigs
white vinegar (5% distilled - commonly sold in stores)
crushed red pepper (optional)
NOTE 1:
This recipe makes a pickle that is too salty for many people. Others love it. If you prefer a less salty flavor, reduce the salt in step 2 below to 1/4 cup. If you just want a hint of salt, use 3 tablespoons.
NOTE 2:
Select cucumbers that are about 3-5 inches long, with no blemishes! You can use any type cucumber, not just pickling cucumbers. I have always made the pickles using whole cucumbers, like the Pickle Man did. I have never tried slicing the cucumbers (length-way). I believe this would take away some of the crunch.
PROCEDURE
1. Prepare jars and lids in boiling water. Allow to stand in boiling water at least 15 minutes
2. In a LARGE pot, combine two quarts water, 1/2 cup salt, two cups white vinegar. Bring to a boil until all the salt is dissolved.
3. In each sterilized jar place: one large sprig of dill weed, 1 medium jalapeño pepper (sliced length-way), 3 cloves garlic, 1/2 teaspoon black peppercorn and 2 grape leaves.
4. Fill jar with cucumbers (previously washed in cold water) and pour hot vinegar mix in jar to within 1 inch of top.
5. Seal jars and process in hot water bath 15 minutes.
One good thing about making your own pickles is that you have control over how they taste. You like them hotter? Add more jalapeño or 1/2 teaspoon crushed red pepper. You want them milder? Use only 1/2 jalapeño. You like strong garlic flavored pickles? Use 5 garlic cloves per jar.
The point is, do not be afraid to adjust the recipe to make the pickles you like. The recipe above is basically the original and what I like.
You can start by making just one jar (use original ingredients for salt/vinegar mix, even if making only one jar). The pickles can be tasted in about 3 days and you can adjust the ingredients to your taste when making a full batch. Just be aware that all the flavors will intensify slightly over time.
Final note: The grape leaves give the pickles their crunch. You may have trouble finding fresh grape leaves, since they do not sell them in stores. If you can not grow your own or have a neighbor that grows them, I do not have a solution. I would not use alum as a substitute in my pickles. You will still get a pretty good crunch without the grape leaves if you do not over process.
Good luck with the Hot, Garlic, Dill Pickles.

Ken Miller is a free lance writer and webmaster for olsouthrecipes.com, Ol South Recipes where you can find recipes for the most popular, authentic Southern dishes like fried chicken, fried okra, biscuits and gravy, cornbread and many more. Oh, and they are all free.

Remember the pretty molded gelatin salads your mother or aunts used to bring to the big family meals? Sometimes they looked almost too pretty to eat. Here are three recipes for gelatin salads from family recipe files. The Lime Cucumber Salad has a bit of a kick from horseradish. The 70s Cheery Fruit Mold pairs fruit with lemon and lime gelatins and the Applesauce Salad uses little cinnamon "red-hot" candies. Go back in time and share one of these oldies with your family and friends.
LIME CUCUMBER GELATIN SALAD
This recipe is from an old childhood acquaintance.
1 pkg (2.75-oz) lime gelatin
1 cup hot water
1 tbsp vinegar
1 tbsp horseradish
1 cup salad dressing (mayo-type)
1 cup grated cucumber
1 tbsp grated onion
Dissolve gelatin in hot water, allow to cool and add vinegar, salad dressing and horseradish. Refrigerate and when slightly thickened, stir in the cucumber and onion. Chill until set.



THE 70s CHEERY FRUIT MOLD
8 1/4-oz can pineapple chunks
3-oz pkg lime flavored gelatin
1 cup boiling water
Drain pineapple, reserving syrup. Dissolve lime gelatin in the boiling water. Add syrup and enough cold water to measure 1/2 cup. Chill until partially thickened. Fold in the pineapple chunks. Pour mixture into a 2-quart serving bowl; chill until almost set.
3-oz pkg lemon gelatin
1 cup boiling water
1 cup whipped cream or topping
1/2 cup Kraft real mayonnaise
Dissolve lemon gelatin in boiling water; cool. Combine the whipped cream and mayonnaise; gradually add in the lemon gelatin mixture. Chill until partially thickened. Pour over the lime layer. Chill until set.
APPLESAUCE GELATIN MOLD
8 1/4-oz can pineapple chunks
3-oz pkg lime flavored gelatin
1 cup boiling water
Drain pineapple, reserving syrup. Dissolve lime gelatin in the boiling water. Add syrup and enough cold water to measure 1/2 cup. Chill until partially thickened. Fold in the pineapple chunks. Pour mixture into a 2-quart serving bowl; chill until almost set.
3-oz pkg lemon gelatin
1 cup boiling water
1 cup whipped cream or topping
1/2 cup Kraft real mayonnaise
Dissolve lemon gelatin in boiling water; cool. Combine the whipped cream and mayonnaise; gradually add in the lemon gelatin mixture. Chill until partially thickened. Pour over the lime layer. Chill until set.
APPLESAUCE GELATIN SALAD
1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar
In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.
Option: Sprinkle chopped pecans over the top of the salad dressing.
Enjoy!

For more of Linda's old fashion recipes visit http://grandmasvintagerecipes.blogspot.com

Almond Chicken
This is a classic chicken dish that is made super easy by making it a one pot meal.
Ingredients:
8 boneless skinless chicken thighs
1/4 cup zesty Italian dressing
1 cup chicken broth
1 can green beans, drained
1 cup minute rice, uncooked
1/4 cup sliced almonds
Place chicken and dressing in a Ziploc bag. Toss to coat. For greater flavor, let chicken marinade for up to 2 hours.
In a large skillet, add chicken with dressing and cook over medium-high heat. Cook on each side for about 4 minutes or until browned.



Add broth to pan and bring to a boil. Cover and simmer for 10 minutes. Add beans and cook 5 minutes longer or until chicken is cooked completely.
Remove chicken from the skillet and keep warm. Add rice and almonds to the skillet. Remove from heat and cover. Let stand 5 minutes. Serve chicken over rice mixture.
Easy Chinese Stir-Fry
The dressing and hoisin sauce combine to make a delicious stir-fry sauce. Hoisin sauce is available in the Asian section of most major grocery stores.
Ingredients:
1 teaspoon vegetable oil
1 pound pork loin or chicken breast, cut into thin strips
3 cups sliced carrots
1/3 cup balsamic vinaigrette dressing
2 tablespoons hoisin sauce
2 green onions, thinly sliced
In a large skillet heat oil over medium-high heat. Add chicken or pork and carrots; cook for 5 minutes
In a small bowl combine dressing and hoisin sauce. Add to meat and carrots. Cook 7 minutes or until carrots are tender to the bite.
Add green onions and cook 1 minute longer. Serve immediately.
Makes 4 servings.

Audra Elizabeth is an avid recipe collector and enjoys preparing quick and easy dinners for her family.

This recipe of shrimp salad has some wonderful combination of veggies and simple olive oil lemon dressing makes it very healthy and nutritious for everyone. Shrimp salad can be prepared in a very short time and to enjoy its awesome taste always serve it after chill for few minutes in fridge. You can add vegetables according to your own choice like capsicums, green chilies etc. This salad can be prepared in just 15 minutes and is best to serve for 6 persons.
Ingredients:
For Shrimps:
500 gm shrimps (Remove tail and clean properly)
1 tablespoon vegetable oil
1 teaspoon red chili powder
1 teaspoon garlic paste
Pinch of salt
Other Salad Vegetables:
1 cup gherkins (cut into small pieces)
1 medium size iceberg lettuce (roughly cut into large pieces)
1 medium size tomato (Take out seeds and cut into julienne)
1 cup carrots (julienne)
For Dressing of Salad:
3-4 tablespoon olive oil
4 tablespoon lemon juice
Salt to taste
Crushed black pepper as required
1 tablespoon sesame oil




Preparation of Shrimp Salad:
1. In a sauce pan and stir fry shrimps with oil, red chili powder, garlic paste and salt for just two minutes on medium flame. After that take them out in a mixing bowl.
2. Now add all the vegetables including, iceberg lettuce, gherkins, carrots and tomato into the bowl and mix with shrimps.
3. To prepare dressing for shrimp salad, at first mix olive oil, sesame oil and lemon juice together using whisk so that they all blend and mix to form a smooth mixture.
4. After that add seasoning of salt and pepper to the mixture and mixes well.
5. In the end pour the dressing onto the vegetable and shrimp mixture and toss them together. Chill the shrimp salad for few minutes in fridge and then serve with any meal.

For more recipes Visit : Easy recipes Blog

The key to this classic spaghetti sauce recipe is fresh ingredients. Although you can substitute with dried parsley and basil, your sauce will be nowhere near as good if you had used fresh. So it's definitely worth a trip to the grocery store to pick up some fresh basil and fresh parsley!
Classic Spaghetti Sauce with Sausage
1 pound (approximately) mild or hot sausage, ground
1 28 oz can Cento brand tomato puree
1 28 oz can Cento chef's cut tomatoes with basil
1/4 cup shredded fresh basil leaves
1/4 cup fresh parsley, finely chopped
2 Tbs fresh garlic, finely minced
1/3 cup yellow onion, minced
4 Tbs extra virgin olive oil
Salt and pepper to taste




Add one Tbs of olive oil to pot and brown the sausage. When completely brown, pour out olive oil and grease and move sausage to separate bowl. Now add your remaining olive oil to pot. Add onions and stir until onions begin to turn clear.
Push onions to one side of pot and add a little more oil, if needed. Add garlic and stir for no more than two minutes as you DO NOT want the garlic to turn brown. Mix together and return sausage to pot and stir, allowing the flavors to mix.
Pour tomato puree and canned chopped tomatoes into the pot. Add basil and parsley. Salt and pepper to taste (I use 1/4 teaspoon of each).
I find the best pasta for this sauce is angel hair.
When your pasta is al dente, pour out the water and then return the spaghetti to the pot in which it cooked. Lower the heat on the burner and spoon out three tablespoons of sauce into the pasta. Stir well. The spaghetti will take on the color and flavor of the sauce -- this is actually delicious in itself!
Remove from heat and the pasta's ready.
You can cook the sauce as long as you want. The longer you cook, the more you'll have to skim the grease and tomato waste off the top. Also the sauce will get thicker as you cook.
I like to cook for no more than one hour.

Josh and his wife Leah are currently going on a 21 day vegan detox to lose weight and feel the best they've felt in their lives. They're also filming their experience on YouTube. Read more and watch how they're doing at http://chetday.com/21days

With modern technology, preparing a scrumptious beef dinner is sometimes as easy as a simple search on an internet search engine, but so often recipes found on the Web are substandard as they are frequently unchecked or have mistakes in them.
In this report, we are going to teach you how to prepare a tried and tested recipe that has been served many times in our own home, 'Crescent Pie made with Beef & Cheese'. Moreover, we would like to prove to you that you do not have to visit a high priced restaurant to stimulate your taste buds. Preparing meals at home should be a truly enjoyable time both for you and your dinner guests.
Remember, there are a large number of different cuts of beef - and also unusual types of beef, like Piedmontese - so if you are confused over which cuts of beef to buy, don't hesitate to ask your butcher, they are by and large very pleased to help with your choice.



Beef is amongst the country's most loved meats, and long may it continue.
Most of us seem to get stumped on how to prepare the beef, we usually think of the boring and well-known methods; meat loaf, beef burgers, meat balls and tacos.
To save you searching, here is one beef recipe that we are very fond of, and that your whole family are sure to relish.
Crescent Pie Recipe of Beef & Cheese
You will need
2 cups of shredded cheddar cheese
600 grams of ground beef
1 cup of refrigerated rolls
1 cup of tomato sauce
1 paprika
1/4 teaspoon of garlic salt
1/4 teaspoon of salt
1 slightly beaten egg
1/3 cup of green pepper (chopped)
1 cup of green beans (drained)
1/3 cup onion (chopped)
Instructions
Set the oven at 190 degree C.
Cook the beef until brown in a large frying pan with green pepper and onion, and then drain.
Include beans, tomato sauce, salt and garlic salt, and then mix. Allow to simmer as the crust is prepared.
Cut crescent dough to eight triangular shapes.
Put the triangles in a 9-inch ungreased pie pan, and then form crust by pressing over the bottom and up sides.
Add and spread the slightly beaten egg and 1 cup of cheese on the crust.
Using a spoon, insert the hot mixture of meat into the crust.
Use the rest of cheese and paprika to sprinkle over.
Place in the preheated oven until golden brown for 20 to 25 minutes.
Serves 5
Want to try some easy recipes?, then try looking on the Internet, where you will discover some internet sites providing recipe collections with recipe categories including healthy recipes and vegetarian recipes that are easy to make and yummy to boot.
Want to try some easy recipes?, then try looking on the Internet, where you will discover some internet sites providing recipe collections with recipe categories including healthy recipes and vegetarian recipes that are easy to make and yummy to boot. If you are trying to cut down on meat, try searching on-line for vegan or vegetarian recipes.
In these busy days, dining together is frequently the only chance that we get to have a chat with our close family and we truly should strive to take advantage of the opportunity.
When asked, the majority of families think that the family kitchen should be the beating heart of the home, and it is an obvious, but true, statement that home cooking is a great social bonding experience.
Preparing meals at home with your loved ones will strengthen your family group.
If you are dieting, there are plenty of healthy recipes online if you search for them.
Delight in the event and take pleasure in the hours you have with your family.

Roger Wakefield works as a a copywriter and web developer who offers dietary advice for Recipe Ideas, which has more than 60,000 recipes with specific recipe sections for Fish recipes, Healthy recipes and many more.

The art of outdoor cooking has for many years been a part of human life. The cavemen originally discovered the art of cooking outdoors and over the years it has developed to be the way that it is today. One of the hottest trends today is to cook using an outdoor pizza oven.
The people in America have always enjoyed cooking outdoors. The art of cooking in the backyard enables space for outdoor activities such as having a barbeque party with family and friends. The foods, which have been an everyday thing for many years, can be cooked outdoors and one of the most popular foods to cook in an outdoor pizza oven is pizza.
These ovens are not actually very much different to the ordinary oven and it still includes a heated chamber.





The big different between these types of ovens are the heat that they reach.
In many part so the world baking is still a popular outdoor activity and this actually forms part of the culture for a number of different countries. Most of these ovens use wood rather than petroleum fuel and electricity.
It is not easy very easy to place one of these ovens actually into the home as it requires proper ventilation and a large space as it generates a vast amount of heat. Due to the safety requirement for these ovens most people choose to have them outside the home in the garden or yard area. For many years these ovens have been a communal activity for a number of families.
There are a vast number of people that prefer to eat pizza in a restaurant where it has been cooked on an outdoor pizza oven. These ovens result in a unique pizza as it has the smokey flavor once cooked in one of these specialist ovens.

For more information on Outdoor Pizza Oven, please visit http://www.OutdoorPizzaOvenShop.com/ which is an educational website devoted to helping people understand how to make a good outdoor pizza oven selection.

Let me tell you a story about how I learned what is more than likely in my drinking water. I was sitting watching the television one night and started to get that déjà vu sensation with another story about bottled water and water cleanliness.
I decided to find out if all the stories about water cleanliness and how this brand of water was good for you and so on. I jumped on my computer and ended up spending a few hours online reading about water in general.
Did you know that the Ralph Nader Research Institute reports that there are over 2100 toxic chemicals that cause cancer in the U.S. drinking water? This was one of the biggest things I found and it startled me to learn that there were so many chemicals found in his report.
More than one person working for water treatment facilities or for the government have admitted that the current drinking water system is seriously outdated.




Many even doubt its ability to provide potable water to households.
It became clear pretty fast that there was at a minimum some sort of issue with the system and how it works. The worst case being that I should not touch my drinking water at all.
What did this information do for me? Well, to begin with I started reading my water company annual reports on the quality of water provided in my area. I began reading everything that was being released about it.
Last year, we did get notification that our city had been providing water with lead levels above the national standard. This is what pushed me into getting a water filtration system for my family.
I sat down and made cost, performance, and ease of use my priorities for a system that would provide me with the purest drinking water I wanted for my family. I went out and did the research and chose the right company for my family. I will tell you it was the cheapest, highest performance, and easiest to use system that I found on the market.




Don't wait for a report from your local water company notifying you of a possible hazard in your drinking water. Make the decision today to get the system for your family and have the peace of mind knowing you are doing the right thing each day.

Carolyn is a passionate researcher and long time user of water and health care products to achieve a better quality of life. Visit her websites, http://www.best-clean-water-site.com/ to learn more about the products she uses

If you read a headline that said your drinking water has over 2300 toxic chemicals that can cause cancer
would you take notice and be concerned? I hope you are like me and did take notice and did become concerned.
I know that when I saw that number I was very surprised that there were that many that were found. I guess I was under the impression that everything was working as intended when it came to the water that I was getting each day.
When you start to learn the name of some of these chemicals that are found in water it can be scary. Chlorine and lead are the easy names that everyone remembers.




There is lindane, alachlor, Atrazine, benzene, Trihalomethanes (THMs), Trichloroethylene (TCE), Methyl tert-butyl ether (MTBE).
If you do a search on these chemicals you will find out that many are used in agriculture. Many have been banned in Europe, but are still used today in the U. S. A. Europe has been leading the way in requiring companies to use more environmental friendly chemicals helping preserve the ground and water supply.
It seemed to make sense that I should also take a more active role in a healthy lifestyle for my family. I began looking for systems that would remove all the contaminants that I was reading about everywhere.
It did not take long for me to figure out that not all the systems do what they claim they can do. And some of them are just not designed to remove these kinds of contaminants. They do filter, but the contaminants simply pass through a membrane or the system may remove everything including the minerals that are naturally in water. These minerals are actually good for the body.
I had a budget going into this journey and learned real fast that some of these systems can reach as high as $500 dollars for a complete system. The maintenance for them can drive the price up even higher.
I finally found a drinking water faucet that gave me what I was looking for and within my budget. They also have a system for a shower and one for the entire house if I wanted to go that route. Right now, I am on the faucet because of the current economy.





I know that I am happy and my family is happy with the system we are using today. I would take what you have read today and look for a system for yourself.

Carolyn is a passionate researcher and long time user of water and health care products to achieve a better quality of life. Visit her websites, http://www.best-clean-water-site.com/ to learn more about the products she uses