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.

Broccoli Salad

Broccoli salad is really an extremely versatile dish that will be made in an endless selection of methods. Here is really a breakdown of the most well-liked ingredients and dressings.

1-Ingredients:

The very first ingredient is needless to say fresh broccoli. 2 heads will do for an typical sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.

Next add some chopped vegetables. The faves are onion, celery, carrots and cauliflower. Just put as much as you desire until it looks like a great mix.

Many people prefer to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon following it is cooled and add to salad just before serving.

Any kind of cheese may be utilized. It may be cubed, crumbled, shredded, or creamed as component of a dressing.

Fruit is frequently added to these salads, usually raisins. Also well-liked are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.

Adding sunflower seeds or nuts towards the mix provides the salad a little additional crunch. Almonds, walnuts, cashews and hazelnuts are great examples. Attempt not to chop the nuts too small. Keeping the pieces bigger assists the flavour of the nut stick out just a little. Toasting the nuts with a little seasoning is an option as well.

In the event you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

2-Dressings:
a. The standard dressing for this salad is really a basic mayonnaise/vinegar/sugar mix:
1 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar
* Mayonnaise can be mixed with yogurt to lighten it up.
* Flavoured vinegar can be used or substituted with lemon or lime juice.
* Artificial sweetener can be used rather of sugar.
b. An oil/vinegar dressing can also be utilized:
1/2 cup salad oil
1/4 cup vinegar
1/4 cup sugar(optional)
1/2 tsp. salt
* Flavoured cider or wine vinegar is suggested.
* Spices such as celery seed, onion powder, basil, and oregano can be added.
c. Your preferred bottled dressing can be used also. Any creamy or italian style dressing will function fine on a broccoli salad . A good one to try is 3-cheese ranch.

3-More Stuff:
Here's a couple of numerous items that might be added to create your salad something original:
* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).
* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.
* Seafood makes it interesting: shrimp, scallops, salmon, and calamari are good additions.

4-The Method:
* Add broccoli flowerettes and then any other ingredients you're using for your salad bowl. If you're utilizing crumbled bacon or bacon bits add them just prior to serving.
* Add your dressing, mix and refrigerate 2-4 hours or overnight.
* Stir salad once more before serving.



If you want more information on dining solutions direct scam, don't read just rehashed articles online to avoid getting ripped off.
Go here: Dining solutions direct scam

Baked Cheesecake with Strawberry Glaze

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and/or chocolate. Savory cheesecakes also exist, served sometimes as hors d'oeuvre or with accompanying salads. There's nothing like a delicious piece of cheesecake to mark the end of a good meal. Here's one recipe to share with you.

Crust

1 1/2 c graham cracker crumbs

2 T sugar

2 Tbsp melted butter

Filling

20 ounce (2-1/2 pkgs - 8 ounce each) softened cream cheese

1 cup sugar

1/2 ts vanilla

3 eggs - beaten

Topping

1 cup mashed strawberries

1 cup sugar

3 T cornstarch

1/3 c water

Mix sugar and cracker crumbs with melted butter. Press on to the bottom of a 9" springform pan. Bake at 350° for 10 minutes in preheated oven. Remove from oven and let cool on a wire rack.
Whip cream cheese until it's smooth using food processor or an electrical mixer. Gradually beat in the sugar. Add beaten eggs and vanilla. Pour over the pre-baked graham craker crust in the springform pan.
Bake at 300° for an hour or until the center has set. Remove from oven and let cool on a wire rack.

Strawberry Glace
Blend the cornstarch and sugar together in a small sauce pan. Stir in water and strawberries, cook on medium heat, stirring constantly, until it thickens and begins to boil. Let boil one minute, stirring constantly. When the glace has cooled completely spread it on the cool cheesecake.
Refrigerate for 3 hours or more before serving.

How To Make Great Cheesecake
Here's some additional tips you can use to make your cheesecake a success:
To soften the cream cheese is to leave it in room temperature until it's softer than refrigerated. It's okay to let it reach room temperature as long as you don't leave it out too long.
You can prevent a cheesecake from cracking by running a thin knife around the edge, between the crust and the pan, just after removing the cake from the oven.
When using a springform pan let the cheesecake cool completely before removing the sides of the pan. Refrigerate before serving.
To cut a whole cheesecake into perfect slices, use dental floss instead of a knife. Prepare yourself with a lot of unwaxed, unflavored dental floss.
Saw your way down through the cheesecake, using lots of sawing motion and pressure when cutting through the crust, then let loose of one end and pull the floss out from the other end. Don't bring it back to the top, it would just make a mess.
Wipe your hands and change floss regularily, otherwise it gets slippery.
When slicing with a knife, the knife should have a long and thin blade to make clean cuts. Dip the knife in hot water and clean the blade between every slice. That way the slices gets a nice and clean cut without crushing the cake.





Since 2006 Simon Byholm has published a cheesecake cookbook, 91 Cheesecake Recipes, as a PDF ebook. You can find the latest version as well as a deliciousturtle cheesecake recipe on his site 91CheesecakeRecipes.com

Sweet Potato Pie

Sweet potato pie instantly conjures ideas of the South and southern cooking. The connection seems inevitable, though it's somewhat misleading. While it is very popular in southern regions of the U.S., it didn't necessarily originate there.

A popular belief holds that slaves from Africa brought the popular root vegetable with them to the Americas. This is not entirely true. They originated in the New World, with sources mostly attributing them to both Central and South America. Europeans, likely slave traders, introduced them to Africa. There, the tubers were given the same name as the native yams, due to their similar appearance. Considering the two plant species as one may have then been brought back to the Americas, along with actual yams.

Early references to potato pie, potato pudding and yam pudding have been found printed in English cookbooks from the mid-to-late 18th century, though their use in Europe goes back further. It's said that King Henry VIII thought the root vegetables were an aphrodisiac, and ate them in pies that included lots of sugar and spices.

However, while "yam pudding" clearly refers to that particular root crop, there's some confusion regarding whether these early references to "sweet potato" meant actual sweet potatoes or merely sweetened white potatoes. Recipes from the 19th century continue the confusion, mentioning parboiled potatoes and added sugar, as well as some references specifically to "sweet potatoes" as an ingredient.

Ingredients and instructions for sweet potato pudding and pie are quite similar, and also resemble those for pumpkin pie; pumpkins being another New World vegetable adopted by the Old World. The biggest difference seems to be the use of a single, open pastry crust into which a custard is poured and baked, although some recipes for pudding also direct the cook to pour the mixture into a "puff-paste" before baking.

Whatever the authentic origin, today sweet potato pie remains synonymous with the South. It rivals pumpkin pie as a dessert for holiday dinners, with claims that sweet potatoes make a smoother, creamier pie. Typical ingredients include cream or milk, sugar, and spices like nutmeg and cinnamon. Some recipes include brandy, and at least one historical recipe calls for rose-water and wine, as well.




Sweet potatoes are delicious and healthy. Check out our growing collection of sweet potato recipes representing the best the culinary world has to offer. Find the perfect recipe to serve during the holidays or for any occasion.

Lemon Bar Cookies

The bar cookie is basically cookies prepared in a single pan and sliced into bars later, and many of these are relatively admired. A quantity of easy bar cookies like the brownie, are some of the mainly fashionable cookies because they have an appetizing flavour and are easy to make.
The Lemon Bar Cookie is just another tasty variant of a bar cookie and here are easy step-by-step ways in making one.
This Lemon Bar Cookie recipe yields about two dozen lemon bars prepared for approximately twenty minutes and cooks in about twenty-five.

You will need:
Ingredients:
4 large eggs, beaten evenly
1-1/3 cups of granulated sugar
3 tablespoons of all-purpose flour
2 teaspoons of nicely-grated lemon zest from two large lemons
2/3 cup of newly-squeezed lemon juice, strained
1/3 cup of whole milk
1/8 teaspoon of salt
Extra powdered (confectioner's) sugar to decorate finished bars

Preparation
step 1: Preheat your oven set to about 350 degrees F. Adjust the oven rack to the middle position then set up the crust and bake.
Step 2: While letting the crust to bake, create the Lemon Filling. In an average bowl, beat the eggs, sugar, and flour. Mix in the lemon zest, the lemon juice, the whole milk, and the salt to unify well. After which, transfer this blend onto the top of the baked hot crust.
Step 3: Leave this to bake for about 20 minutes, or until the filling feels concrete when touched evenly. Separate this from the oven to transfer onto a pan to the wire cooling stand and let it cool for 20 minutes. Once cooled, take hold of the parchment paper and cautiously raise the bars onto a cutting board. Slice them into serving size squares or bars.

Crust:
1-3/4 cups of all-purpose flour
2/3 cup of powdered sugar
1/4 cup of cornstarch
1/4 teaspoon of salt
1 cup unsalted butter
Additional softened butter for the greasing pan
Preparation
step 1: To make the crust, evenly butter a 14- x 10-inch baking pan and lay it with a parchment paper or wax paper letting the edges come over its sides.
Step 2: Beat the flour, milled sugar, the cornstarch, and the salt in a food processor. Then, put in the butter and blend it for 7 to 10 seconds. Finally, pulse the mixture until it looks like a coarse meal. Dust the mixture into your prepared baking pan and push it securely into a smooth layer with somewhat raised sides to grip in the filling.
Step 3: Refrigerate this for about 20 minutes and then cook it in the oven until it gets golden brown, about 20 to 30 minutes. Put in on a wire cooling rack letting it cool slightly.




Enjoy making a bar cookie recipe and find other delicious home cook recipes like homemade pimento cheese recipe.

All about Cotton Candy

Historical Significance

It was a special treat at the galas of the European Regals and Aristrocrats during the times when sugar was a rare and pricey commodity dating back to the early 20th century (though it is also documented in as early as 14th century when it was home-made). However, it was not until 1970s when automatic dispensing machines of cotton candy were invented which added phenomenally to its availability and popularity.

Synonyms

Cotton candy has got some cool interesting names worldwide. Cotton Candy for Americans and Canadians. Candy Floss for the British and Irish. Fairy Floss to the Australians. Papa's Beard in French and Sugar Thread in Italian.

Nutritional facts

A typical standard candy (about 1 oz. or 30 g) which is mostly air with sugar webs generated in big volumes roughly gives 70-115 calories (quite lesser than what one gets by drinking a can of an ordinary cola drink). It is purely a carbohydrate-containing entity. Additional flavors and colors are added to change its naturally white color and offer it in eye-catching varieties.

Texture

It is sticky and sugary. Being amorphous in nature, it dissolves quickly in the mouth on watery curious tongues. As the content is solely sugar, it is hygroscopic i.e absorbs moisture from the air and turns coarser and more sticky in minutes after it is left open in air.

Manufacturing Process

Sugar is made to melt into a liquid and then spun in the machine. It then forces the sugar liquid through the multiple tiny holes that shape and cool it as it traverses away from the center in the rotating machine. As it solidifies, it leaves innumerable fine and delicate threads of sugars on the course that are often collected on a cone or a stick. The flavors and colors are pre-mixed in the liquid sugar.

Yummy Facts

Cotton Candy's first name was Fairy Floss. In 1920, it got popularized by the name it is called today i.e. Cotton Candy.

Not really so bad for your tooth unless one eats them multiple times in a day or week.

Lascaux introduced candy floss to his dental patients at his private practice in Louisiana.

A burger has total calories of around 4 Candy Floss.

A pack of regular French Fries or plain pan-cake (of about 3 oz.) equals 7 Cotton Candies in calories.

Also, it has no salts, no fats and no preservatives at all being one hundred percent sugar.

A variant, highly popular in Turkey(Pismaniye) and Persia(Pashmak) uses flour in addition to sugar.

The latest in the development is a lighted or glowing Cotton Floss patented as Glo-Cone.

Maple-flavored Candy is a popular type in Canada.

Ultimate Facts about Cotton Candy

The invention of the making process of the Cotton Floss goes to the credit of Thomas Patton, Josef Delarose Lascaux, John C. Wharton and William Morrison. Lascoux and Morrison were both dentists.

World's largest Candy Floss manufacturers are Tootsie Roll of Canada Ltd. who make fruit-flavored Cotton Candy by the name of Fluffy Stuff.

National Cotton Candy Day is celebrated in the United States on 07 December.

First reported time when it was served to a large audience was in 1904 at the World Fair in Nashville, St. Louis and earned huge profits (of more than $17000) to the vendors at the-then high-price of 25 cents per piece.

First electronic machine worked with centrifugal force to spin the melted sugar reaching big bowl through small holes. It was created by Wharton and Morrison.

Patton introduced a separate method of producing cotton candy with caramelizing sugar made to form threads on a fork when worked upon a gas-fired rotating plate.

At the introductory price of 25 cents in 1904, today it costs around $6 a piece.

Automated machines today do revolutions at a staggering speed of 3450 spins per minute to make a quick appearance in the hands of its forfeiters.

Quick and Easy to Make Meatloaf Recipes

When you talk about good old fashioned comfort foods, meatloaf has to be near the top of the list. Not only is it quick and easy to make, it can also be very inexpensive and made with ingredients you already have in your kitchen. The recipe possibilities are endless. All you need is a ground meat such as beef, lamb, or pork and a good imagination and you can create an easy meal for you and your family. Just add mashed potatoes and gravy and a vegetable of your choosing, and you have a delicious home cooked meal that every one in your family will enjoy. With that said, here are some quick and easy meatloaf recipes that I hope you will try.

Easy Breezy Crock-Pot Meatloaf
What you need:
* 2 lbs lean ground beef
* 1 c Italian style dried bread crumbs
* 2 eggs
* 1 package dry onion soup mix
* 3/4 c ketchup
* 1/4 t pepper
What you do:

In a large bowl, combine beef, bread crumbs, eggs, soup mix, pepper and 1/2 c ketchup; form into loaf. Place loaf in slow cooker and spread remaining 1/4 c of ketchup on top of loaf. Cook, covered, for 8 hours on low.

Easy Meatloaf
What you need:
* 11/2 lbs ground chuck
* 1/2 c converted rice, uncooked
* 1 garlic clove, minced
* 1/2 c milk
* 3 T ketchup
* 1 T Worcestershire sauce
* 1/3 c onion, diced
* 2 eggs
* 1/2 t dry mustard
* 1/2 t salt
* 1/4 t black pepper
What you do:

Add all ingredients to a large bowl. Mix together thoroughly and shape into a loaf. Place in a loaf pan and cook, covered, for 1 hour in a 350 degree preheated oven. Uncover and cook for an additional 30 minutes.

Cheeseburger Meatloaf
What you need:
* 2 lbs ground beef
* 1 c sharp cheddar cheese, shredded
* 11/2 c Italian style bread crumbs
* 1/4 c green pepper, chopped
* 1/3 c celery, chopped
* 1/2 c onion, chopped
* 2 eggs, slightly beaten
* 6 oz can tomato paste
* 1 garlic clove, minced
* 1 t salt
* 1/4 t black pepper
* ketchup
What you do:

Preheat oven to 350 degrees. Combine all ingredients except ketchup and form into a loaf. Spray a loaf pan with non stick spray. Place meatloaf in pan and spread a thin layer of ketchup on top. Cook, covered, for 45 minutes. Remove cover and continue cooking for 30 more minutes.

For more easy recipes, cooking articles and food related links, visit Easy Breezy Recipes at http://www.easybreezyrecipes.com

Healthy Coleslaw Recipe - Directions And Ingredients To Make The Best Coleslaw

Try out this healthy coleslaw recipe, lightly cooking and spicing up your cabbage for a very different flavors than the typical coleslaw. Cabbage is a very nutritious vegetable, but has a bit of a bite and softening it up makes it much friendlier and more likely to be devoured.

Walnuts add some protein and omega-3 fats, making this salad more of a meal. Apples add some sweetness that goes nicely with the Indian spices. If you like a bit more sweetness try the cinnamon, and if you're a fan of spiciness try adding the cayenne pepper. A small amount of coconut oil and some lemon juice make for a much healthier vegan version than the usual mayonnaise-based coleslaw dressing.

Makes enough for 4 large portions.

Healthy Coleslaw Recipe Ingredients

• 1/2 cup sliced onion
• 1 tsp coconut oil
• 2 cups sliced cabbage (1/2 of a medium sized head)
• 1 medium apple, sliced
• 1/4 cup walnuts, chopped
• 1 cup carrot, grated
• Fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp cinnamon (optional)
• 1 tsp cayenne (optional)
• 1 lime or lemon, juiced

Healthy Coleslaw Recipe Directions

1. Put a large pan on medium heat, then add the coconut oil. Stir the onions in the oil, and sautee them until they are softened and translucent.
2. Add the cabbage, stirring a bit to coat it with oil, then leave it to cook until it starts to wilt. Put the.apple slices in next, cooking them a few minutes, then the walnuts.
3. Put the grated carrots in next, stirring them through, then add the fresh cilantro and the spices. If you don't like cilantro, or can't find it, you can also use or flat leaf parsley or fresh basil. Make sure the spices get stirred through to coat the vegetables evenly.
4. Squirt the lime or lemon juice over the whole dish, and leave it on the heat for another minute or two. Serve garnished with more walnuts or chopped cilantro. I hope you enjoy this healthy coleslaw recipe!

To watch a free video of me making this healthy coleslaw recipe, so I can show you the exact techniques, go to http://www.healthyveganrecipes.net/video/curried-coleslaw-with-apples-and-walnuts

Recipe For Eggplant Lasagna

Lasagna is healthy world famous Italian food what consists of meat (Except in vegetarian lasagna), cheese, vegetables, layers of pasta and pasta sauce. Its recipes spread all over the world and it became one of the most popular and enjoyable meal in America. Lasagna has great benefits for your health because of the garlic and tomato sauce, and even the cheese what provides calcium to strengthen bones. Lasagna consisting of lots of vegetables and the mozzarella cheese needs a long preparation time, but the result is totally worth it.

This spectacular dish is about 4 portions.

Ingredients you'll need:
250 g of lasagna sheets
500 g of tomatoes
300 g of sliced eggplant
1/2 dl of olive oil
1/2 of red chilli
1 clove of garlic
handful of fresh basil
salt
300 g of mozzarella cheese

Directions:

First thing you have to do is to cut the eggplant into 0.5 cm thickness slices and spice with salt, and let it be for about half an hour. Make crosscut to tomatoes and boil them for a minute. Peal the tomatoes, cut in four and remove the seeds. Crush the remaining tomatoes and add olive oil, chopped red chilli, clove of garlic, basil and salt. Boil the lasagna sheets in salted waterl for about 2 minutes. Drain and lay them on a grease-proof paper. Drain the eggplant slices and dry them. Dredge them in flour and cook them in oil. Both sides for 1 minute. Cover the bottom of the baking dish with tomato sauce. Add lasagna sheets. Then add 1/3 of the eggplant slices, 1/3 cheese slices and 1/3 of the tomato sauce. Repeat the layers until you are out of components. On top, the last tcomponent you add is mozzarella cheese. Cook it in oven at 180 degrees for about 45 minutes until golden. This recipe is for 4 people.

Bon Appetite!
For more easy and delicious recipes, visit: recipe for lasagna website

Eggplant and Smoked Mozzarella Cheese Panini Sandwich

Panini sandwiches are grilled on both sides to give the bread a nice toasty taste, flavor and texture, and to melt cheeses and heat ingredients through. These hearty sandwiches are perfect for any brunch, lunch or dinner engagement. Eggplant brushed with olive oil and grilled until browned on the outside and tender on the inside starts this sandwich. Sun dried tomato spread livens up the bread slices, while topping the eggplant with smoked Mozzarella cheese adds a chewy texture and unique flavor.

Cooks Notes:
Specialty sandwich grills are available for the purpose of creating Panini sandwiches. While a skillet or grill pan works well, the sandwich makers are ideal. Substitute hard sandwich rolls for the Ciabatta bread, if necessary or desired.

Eggplant and Smoked Mozzarella Cheese Panini Sandwich
Ingredients:
1 Large Purple Eggplant, sliced 1/4" thick, lightly salted, placed in colander 20 minutes to drain
2 tablespoons Extra Virgin Olive Oil
Coarse Salt
Fresh Ground Black Pepper
1 loaf Ciabatta Bread
1/3 cup Sun-Dried Tomato Spread
6 ounces Smoked Mozzarella Cheese, sliced
Preparation:
1. Heat a grill pan over medium heat.
2. Brush the eggplant slices with 1-tablespoon olive oil.
3. Season the eggplant slices with salt and pepper, to taste.
4. Grill until grill marks start, turning only once.
5. Cut the loaf into 4 pieces. Cut each half lengthwise to create sandwich tops and bottoms.
6. Cover the bottom halves of sandwich bread with the sun-dried tomato spread.
7. Place an equal number of grilled eggplant slices over the tomato spread.
8. Top the eggplant with the smoked mozzarella slices. Place the sandwich tops over cheese.
9. Brush the sandwich tops with remaining 1-tablespoon olive oil.
10. Place the sandwiches on grill. Place a heavy skillet on top of each sandwich to press down.
11. Grill until the cheese is melted.




Check out our collection of the best traditional sandwich recipes plus dozens of sophisticated and unusual ideas for sandwiches. You are certain to a find the perfect sandwich recipe as the site includes separate sections for over a dozen types of sandwiches including appetizer, breakfast, burgers, chicken, fish, meat, sub, wraps, and Panini.

Avocados and Coconut Oil - Foods That Burn Fat

By Louis Blake
For decades coconut oil and avocados have been maligned as foods likely to cause heart disease because they contained saturated fats. This charge has however been refuted by a world renowned nutritionist and certified personal trainer, Isabel De Los Rios on a video posted on 'YouTube'.

The cause of heart disease is NOT saturated fats but hydrogenated oils, processed, packaged and refined sugar foods, De Los Rios declared. Saturated fats in fact, help the body burn fats and thereby contribute to maintaining good health, she added.Quoting Sally Fallon's book 'Nourishing Traditions', Isabel noted that before 1920 the incidence of heart disease was very low in the United States (US), it was not until 1950 there was a huge increase of heart disease showing at one time an estimated 40% of the US population died from heart disease. It could be higher today, she said.

Adding that if saturated fat was really the cause of increased heart diseases in the US, then statistics should show an increased use of saturated fats after 1920. The actual data however shows (cf. Sally Fallon's - Nourishing Traditions) between 1910 - 1970 traditional animal fat in the American diet declined from 83% - 62%, butter consumption plummeted from 18 lbs per person per year to 4 lbs per person a year.The intake of dietary cholesterol increased by only 1% during that time, so if people were eating less butter, less saturated fat, with only a marginal increase of dietary cholesterol how could those foods be the cause of increased heart disease? she questioned.

During that same period there was a 400% increase in the average intake of dietary vegetable oils in the form of margarine, shortening and refined oils. Once there was an increase in eating refined oils the instances of heart diseases drastically increased. There was also a 60% increased consumption of sugar and processed foods in that time.
Isabel highlighted the way our liver carries out its role to break down fats and get rid of harmful chemicals from our body.

She explained that bad fats contain harmful chemicals that cause the liver to work overtime to filter those harmful substances from the blood; they therefore hamper the process of the liver to break down fats.
The result is that fat is stored in our body. Good fats on the other hand, stimulate the liver to burn off the fatty tissues stored in our body.A graduate of Rutgers University, New Jersey, USA, Isabel developed "The Diet Solution Program", the culmination of 12 years research motivated by her desire to help herself and her mother to lose weight.



Louis Blake, a journalist, responded to the news that obesity in his country, Trinidad and Tobago, increased from 25 - 55 percent in 10 years, by launching the website: LoseBellyFatIn8Weeks.weebly.. Isabel De Los Rios weight loss program is highlighted there as 'Weight Loss Nutrition Secrets'.

The Cupcake Phenomenon

In recent times if you look on any cooking show or in any food magazine there is a very good chance you will find some form of cupcake recipe. Particularly around any of the major holidays pretty much any tv show related to the home or entertaining will be guaranteed to feature a gourmet cupcake recipe.

Off the back of this there has been a corresponding increase in the number of specialty cupcake shops that offer a bewildering array of different styles and flavors and have almost developed their own language in much the same way as the coffee shop industry has flourished in recent times.The recent fame and popularity of the cupcake could easily be explained by the human guilt factor - at the end of the day the cupcake, which is the smaller version of the fuller sister, doesn't feel as decadent or as extravagant as a large fancy cake all by itself.

Cupcakes began life as fairy cakes in England in the 19th century when afternoon tea was all the rage among the upper classes and the idea of baking individual cakes took off in the States at the same time where they became known as cupcakes because of the measuring utensil involved.

Roll forward to the 1990's and New York was establishing itself as cupcake central, particularly when Manhattan's swish Magnolia Bakery was featured in an episode of Sex and the City.Today there are speciality cupcake shops across New York and indeed across the US where the craze for this most individual of treats shows no signs of abating. Los Angeles in particular has gone gaga for cupcakes with Hollywood brimming over with bakeries devoted to producing top notch designer delights.

Baking You Own Cupcakes

There are numerous challenges associated with cupcake making, these can be grouped into two main areas; the batter and the cooking process. In an attempt to pack as much flavor such as chocolate into a cupcake it is very easy to "overweigh" the batter making it to heavy for it to rise creating a brownie style cake.Another issue often encountered by novice bakers is that the oven temperature must be exact, as a too hot or too cool oven will result in a sponge that's either brick hard or flat as a pancake! Invest in good hardware, such as non-stick cupcake pans, and spray your paper wrappers with a little oil so your cupcakes turn out just right.

Cupcake makers are the latest addition to the kitchen gadgets and appliances we now take for granted. Essentially a cupcake maker will produce a batch of cakes in as little as 10 minutes, making the process a much faster and less stressful one. Make your cupcake batter in exactly the same way but instead of preheating your oven, simply plug in your cupcake maker and once it's heated to the desired temperature, fill the non-stick baking cups with the mixture and put them into the machine.Cakes produced this way are more reliable than traditional methods because the machine allows you to bake as small or large a batch of cakes as you need and as its temperature is pre-programmed, there's no danger of your cakes failing to rise.

Sandra Thomas is a working mum of three who writes about cupcakes, cupcake makers, and fashion. Her interests include home baking and personal fitness and shopping for clothes.