Eggplant Parmesan

Eggplants should be a part of everyone's diet. They are very healthy and full of nutrients. What is eggplant parmesan? Well, eggplant parmesan actually came from the Italians in Naples which call it "Melanzane all Parmigiana". Because the main ingredients inlude eggplant and "parmigiana"(parmesan) cheese, they name came about.
Here is a recipe that you'll enjoy!

Ingredients:
2 eggplants
1 bottle of tomato sauce
1 clove of garlic
1 ball of fresh mozzarella
grated parmesan cheese
extra virgin oil
basil
salt and sugar

Preparation:
1. In a pot with a high edge, fry lightly the clove of garlic with a jet of oil, once it becomes bleached start cooking the sauce until it reduces its volume. While it is cooking, add some basil leaves and, if necessary, neutralize the acidity of the sauce with a teaspoon of sugar.
2. In the meantime, prepare the eggplants. Cut the eggplants tips but don't peel them. Wash them and cut them into slices, but they shouldn't be too thin - just about half centimeter thick - along the longest side. Put the slices in a colander with a pinch of salt and leave them drain. This operation allows for removing the typical acidity from the eggplants and it also prevents them from absorbing too much oil while they are being cooked.
3. Heat up abundant oil in a frying pan - the amount of oil should be enough to fry. In the meantime, rinse the eggplants and dry them in a cloth. When the oil is warm enough, fry the eggplants. Once fried, let them drain on absorbent paper, so that they loose their oil excess. Finally salt the fried eggplants.
4. Get an oven baking-pan and lay a first layer of eggplants. Sprinkle them with the sauce and add some basil leaves. Cut the mozzarella into slices and put them on the sauce. Complete the layer with a generous sprinkle of parmesan cheese. Keep on adding layers to complete the baking-pan in all of its height.
5. Bake for about 20 minutes and then take to the table after completing the preparation with a last sprinkle of Parmesan cheese.


For more eggplant parmesan recipes, visit Eggplant Parmesan

Pineapple Upside-down Cake

Tarts usually are definitely pleasing to eat with regard to a treat or maybe teatime. You can get different types of cake recipes that feature choc chips, shredded produce as well as many fruits slices. The most perfect combination of elements helps to make the wedding cake basically wonderful. Furthermore, you will find simple to use to make the recipe. Consequently, also newbie at home cooks get each year the convenience to create a terrific treat.

Pineapple upside down cake is just about the easy cake recipes you could consider building. This particular incredible deal with is definitely a basic; a vibrant style of caramel as well as the sleek consistency on the dessert choose this menu an all-time beloved. You can provide the cake heated or maybe cool; incidents where put whipped topping to develop an attractive style for the food.

If you'd like to choose this pleasing cake for the special household getting or even an a treat for your normal family members supper, you should check out there this kind of recipe ingredients. We have found one particular recipe ingredients for pineapple inverted you will likely have a breeze for making.

Select a typical wedding cake that this overall family members will enjoy. The following recipe with regard to blueberry inverted is ideal to make for teatime, morning meal or sweet.

Materials:
1/2 tsp . of sea salt
1 mug with pineapple slices
1 1/2 cups of all-purpose flour
Six tablespoons food flour
1 stick of unsalted butter
1 goblet involving dark brown sugars
7 tablespoons of soil nuts
3/4 tsp with baking powder
1 3/4 servings of light mister
1 tumbler involving saltless butter
4 fecal material big ovum
3/4 tsp . of vanilla flavor
3/4 tumbler connected with bitter treatment

Method:
1. Start by setting up this caramel topping for any pastry. In a saucepan, merge a sweets along with butter. Prepare above channel heat for you to dissolve your carbohydrates. Allow the fusion to turn into sparkling wine before turning off of the warmth. Following, serve the particular sweets fusion right circular wedding cake pot. Place the cuts associated with blueberry within the caramel. After that, pre-heat a cooker in order to 325 degrees Farrenheit.

2. In a pan, mix the flours, salt, baking powder plus the floor almonds. Subsequent, make use of an electric powered mixing machine combine nicely a butter along with the sweets. Blend these elements prior to the feel features made gentle in look. Include an offspring, vanilla flavor and the staying dry components. Blend in the actual poisonous product and also mix regularly.

3. Soon after mixing the components perfectly, pour a player within the caramel along with blueberry fusion within the wedding cake skillet. Farrenheit the mixture a great hr up to a couple of hours . Feel free to use some sort of specialist to ascertain if the dessert is ready. Let at least 10 mins to allow the dessert trendy.
Ultimately, shift the cake in to a good preparing plate along with slice the idea. You could possibly work this incredible pineapple upside down cake hot or perhaps a little awesome. Prepare a drink pitcher regarding slippery cool veggie juice to complete a new rewarding take care of to get teatime.
Because the ease in this cake recipe, you'll definitely want to try making this excellent take care of. The entire family will like the wealthy preference along with nutritious amazing benefits in this traditional all-time preferred wedding cake.



For more information on Food and Recipes, Please visit: Pineapple Upside Down Cake and Cake Recipes.

Asparagus Soup

How to prepare Asparagus Soup? In this article i will show you the best recipe for this unique soup. Thick asparagus spears can be stringy; make sure the ones you buy are only about as wide as a pencil. If not, pare them down with a vegetable peeler. There's no cream in this soup; the potato does the job. Makes 4 servings (can easily be doubled). Here are ingredients and directions:

INGREDIENTS :

·  Nonstick spray

·  2 ounces prosciutto, thinly sliced

·  1 tablespoon plus 1 teaspoon canola oil

·  1 medium onion, chopped

·  2 garlic cloves, slivered

·  12 ounces Yukon gold or other yellow fleshed potatoes, peeled and cut into 1⁄2-inch dice

·  2 teaspoons chopped parsley leaves or 1 teaspoon dried parsley

·  1 teaspoon stemmed thyme or 1⁄2 teaspoon dried thyme

·  4 cups (1 quart) chicken broth

·  1 pound plus 4 ounces (20 ounces) thin asparagus spears, peeled and cut into 1-inch segments

·  1⁄2 teaspoon salt, plus additional to taste

·  1⁄4 teaspoon freshly ground pepper, preferably white pepper

·  1 small scallion, green part only, thinly sliced
DIRECTIONS :

1. Spray a large chef 's knife with nonstick spray, then chop the prosciutto into small pieces. Heat a large skillet over medium heat; add 1 teaspoon canola oil, then the prosciutto. Fry until crispy, stirring often, about 2 minutes. Transfer to a plate and set aside.

2. Heat a large saucepan or small Dutch oven over medium heat. Swirl in the remaining 1 tablespoon oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes. Add the garlic and cook for 20 seconds.

3. Add the potatoes, parsley, and thyme; cook, stirring constantly, for 1 minute. Pour in the broth, scrape up any browned bits on the pan's bottom, and bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 15 minutes.

4. Add the asparagus, cover, and continue simmering until the potatoes and asparagus are quite soft when pierced with a fork, about 10 minutes. Stir in the salt and pepper.

5. Transfer the soup to a large food processor fitted with a chopping blade or into a large blender. You may have to work in batches if your appliances are small. Process or blend until smooth, scraping down the sides of the bowl once or twice to make sure everything is pureed. Return the soup to the saucepan. Alternatively, use an immersion blender to puree the soup right in the pot.

6. Bring back to a low simmer over low heat. Check to see if the soup needs any additional salt. To serve, ladle into bowls; top with fried prosciutto bits and sliced scallions.

Variations:
Substitute savory, chervil, oregano, or marjoram for the parsley. Stir 2 teaspoons lemon juice into the soup after it's been pureed. Grate a little Parmigiano-Reggiano or Gruyère over the soup in the bowls. Drizzle a little aged, syrupy balsamic vinegar over the soup in the bowls. Steam several thin asparagus spears until crisptender, cut them into small pieces, and use them to garnish the top of each serving bowl.





Here you can find one of the best soup recipe SHALLOTS SOUP prepared in minutes.
Find most popular soup recipe: RECIPE FOR STRAWBERRY SOUP. Welcome to Emely's Cuisine.

Baked Salmon

This baked salmon recipe is a stunning combination of flavors. Everyone will think you worked hours to create such a delicious meal - but with this recipe you can have dinner on the table in just 40 minutes!
Simply heat the oven and prepare the salmon. As it bakes, fix rice and a steamed vegetable. That's all you need to round out this meal, as the salmon will truly be the star.

Wrapping salmon in foil along with a few other ingredients guarantees moist and perfectly cooked results. When you bake fish in foil, you eliminate the problem of a smelly house as well. The fish smell stays with the fish.You can use the fancy French name to add to the elegance of your meal. This is one recipe you'll want to make again and again.

This recipe can be divided to serve one, or multiplied to serve a crowd. Just follow the basic technique and proportions of ingredients.

• 6 salmon fillets
• 2 onions
• 1 tablespoon minced fresh ginger
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 6 tablespoons whipping cream
• 6 tablespoons honey
• 2 tablespoons butter
• salt and pepper

 

How to cook:
1. Begin by preheating the oven to 400 degrees F.
2. Peel and chop the onions. Warm the olive oil to a medium sized skillet placed on medium heat. Add the chopped onions and the minced ginger. Cook the onions and ginger on medium heat for 10 minutes, or until the onions are softened.
3. Line a Pyrex or ceramic 9inch by 13 inch baking dish with several long pieces of aluminum foil. The foil pieces need to be long enough to allow you to fold them over the salmon once you've added it. Place the salmon filets in one layer on the foil.
4. Sprinkle the salmon with the curry powder and salt and pepper, then spread the cooked onion mixture on top of the salmon. Drizzle the whipping cream and honey evenly over all the filets. Finally, dot the filets with small pieces of butter.
5. Fold the foil over the salmon and seal tightly.
6. Bake at 400 degrees F for 25 minutes. Cooking time may be slightly longer if you have thick filets. You can always take a peek inside, just wrap up tightly again if you need to keep baking.

Makes 6 servings.




For more delicious salmon recipes, stop by Easy French Food, where you'll find a yummy salmon casserole and the easiest way of all to cook fish with this poached salmon recipe.

Eggplant Salad with Sweet Onion and Tomato

Roasted eggplant tossed with sweet onion, tomato, black olives, green pepper and a mix of fresh lemon juice and extra virgin olive oil. Roasting the eggplant brings out the natural sugars and completely changes the flavor and texture. Topped with crumbled Feta cheese and chopped fresh parsley.
This is a great salad that is perfect for brunch, as an appetizer, as a main dish for lunch,  roasted beef or chicken, or grilled seafood.

Ingredients:
4 Large Purple Eggplant
1 Sweet Vidalia Onion, peeled and finely diced
2 Fresh Garlic Cloves, finely minced
1 large Vine-Ripened Tomato, peeled, seeded, chopped into bite-sized pieces
1 tablespoon Fresh Lemon Juice
3/4 cup Extra Virgin Olive Oil
Coarse Salt
Fresh Ground Black Pepper
Pitted Black Olives
Green Bell Peppers, cored, seeded, membranes removed, sliced crosswise into rings
chopped Fresh Parsley
crumbled Feta Cheese

Preparation:
1. Preheat the oven to 350 F.
2. Wash the eggplant in cold water. Place in a glass baking dish and bake for 60 minutes in a preheated oven. Skins should be blackened.
3. Remove the skins while still warm. Discard the skin and any excess seeds.
4. Chop into bite-sized pieces. Allow to cool.
5. Add the eggplant to a large bowl.
6. Add the diced sweet onion, minced garlic, and chopped tomatoes.
7. Pour fresh lemon juice over vegetables. Toss to coat.
8. Drizzle extra virgin olive oil over salad.
9. Season with coarse salt and fresh ground black pepper.
10. Spoon the salad onto a salad platter. Garnish with Kalamata olives, green pepper rings and fresh parsley.
11. Sprinkle with crumbled Feta cheese.
12. Serve when freshly prepared or wait to garnish with olives, green pepper and cheese until ready to serve.






To learn more creative ways to take an ordinary eggplant and turn it into an extraordinary dish, check out our growing collection of the best, taste-tested eggplant recipes.

Chicken Casserole

A Chicken Casserole Low Calorie Recipe
Casserole recipes are commonly known as a one-dish food that generally include the cooked poultry, meats, egg, fish & vegetables; bound with soup or sauce. They are basically cooked by using the casserole dish therefore in which the name was came from. There are Varieties of low-calorie recipes were presented depending on each person's necessity. The typical low calorie intake on a daily basis is made up of 1500 - 1800 kcal. Normally, calorie intake varies, 1940 kcal for females and 2550 kcal for men. These calories are then burned up into energy and the excess intake turn into fat. Low- calorie diet should always be upon the doctor's advice. Regular food are usually eliminated and also a meal replacement is recommended. There is a casserole recipe that I usually prepare for my family is the low- calorie Chicken Casserole.

Low Calorie (Filipino's) Chicken Casserole Ingredients:
1.5 lbs chicken breast (skinless), diced
1 bay leaf
4 tbsp olive oil
4 cloves garlic, crushed
1 tbsp paprika
1 tbsp parsley, chopped
2 medium size potatoes, diced
1 medium size turnip, diced
salt & pepper to taste
1 large onion, chopped
1 liter chicken stock
cup tomato paste
2 medium size carrots, diced
1 each green and red bell pepper, sliced

How to Cook:
In a mixing bowl / dish, combine all ingredients together the salt, chicken, paprika and pepper. Heat the olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook it for around five to ten minutes till the chicken turned brown. Take away the chicken and set aside. Saute onion with garlic on the same casserole prior to the onions are see-through. Add the chopped green pepper andparsley then the tomato paste. Blend well then cook for three or four minutes more.
Return the chicken to the casserole. Steadily add the chicken broth. Garnish with parsley and dish up immediately with plain rice.
Each and every 100 grams of chicken breast is the same as 116 kcal. This casserole recipe contains with 700 grams of chicken breast and thus has 812 kcal. Taking into account the extra vegetables, it's still in abidance using a low calorie diet which is intended to be 1500 -1800 calories each day according to a person's needs and doctor's suggestions.
You have just learned about How to Cook a healthy of Chicken Casserole. Happy Cooking! :)


For additional info about Chicken Casserole Slow Cooker please visit
Lamb Shanks Slow Cooker website

Chicken Corn Chowder

This great Chicken Corn Chowder recipe is a dish full of fresh vegetables well suited for the light bodied. The warmth of the chowder combined with the sweetness of the corn is sure to satisfy as well. Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder chef John shows us how.

Ingredients:

2 tbsp Butter
1 pc onion, chopped
250 g potatoes, cubed
½ cup cream of corn
1/2 cup fresh milk
½ cup all purpose cream
¼ kilo Chicken Breast Fillet, Boiled and cubed
½ tsp salt
¼ tsp pepper


Procedure:

Melt butter in a pan and sauté onions. Set aside.
In a stock pot cook potatoes, until tender in as little water as possible. Add creamed corn, milk, cooked onions and chicken. Simmer for 15 minutes then season with salt and pepper.
Makes 2-4 servings.

Soup is true comfort food. We have put together a collection of delicious soup recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect clam chowder recipe from our growing selection of the world's finest soups.