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August 31, 2006
Steak Marinades
Steak Marinades
by George Royal
When you are looking to spruce up an otherwise unremarkable
steak, one of the best ways to do it is with a steak marinade.
Coming in a wide variety of styles and flavors, there are
plenty of choices available if you are looking to spruce up a
nice steak with something a little different. Whether the
flavor takes the form of teriyaki, olive oil, barbeque, or
something spicy, there is a steak marinade out there that can
make all the difference in your next meal.
Using a steak marinade is exceptionally easy. Simply pour the
marinade into a large, shallow bowl, plate, or platter and
place the steaks in the marinade. Then flip them over and let
them soak in the refrigerator for an hour or two. Then cook
your steak however you like. With the flavors of the marinade
locked into the steak, it will come to life in a way you would
have never imagined before.
Fortunately, it is not difficult to find a nice variety of
sauces to use on your steak. The local grocery store will
usually have a variety of steak marinades available and the
only problem will be figuring out which one to choose. Whatever
you have a taste for on your steak, there is a marinade to
match.
Once you have tried out a few marinades, you might want to
experiment on your own to see what you can create. You may wish
to concoct a creation on your own once you have determined just
what you enjoy on your own steak. That way, you will be able to
have that blend that is just right every time.
Another bonus of cooking with a steak marinade is that it
allows your steak to be more forgiving. After all, adding a
little more flavor never hurt a meal, and soaking meat in a
marinade can also make it more tender. Thus, by readying your
steak beforehand, the beef will be more tender and will give
you a little more leeway in the preparation. After all, you
aren’t going to get it on and off the grill perfectly every
time, so giving yourself a little more flavor and a little more
cushion all at the same time will make for a much easier meal.
Overall, a steak marinade can provide a great deal to meal. It
adds a little more flexibility to your repertoire, it can give
a variety of different flavors to one type of meat, and it
makes the cook’s job a little easier when working with the meat
on the grill. So, when you want to add a little something to
your steak and bring out more flavor in an otherwise routine
meal, a marinade can do the trick. It’s very easy, it only
takes a little bit of preparation, and the rewards are well
worth it. So, the next time you want to do something more with
a steak, see what a good steak marinade can do for you.
About The Author: Everything about steaks http://steaki.com/
from cooking steaks, ordering them by mail, preparing steaks
and much more including favorite recipes.
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Posted by Willie Crawford at 04:25 PM | Comments (0)
August 30, 2006
The Perfect Thanksgiving Menu: Roasted Turkey, Dressing, Green Bean Supreme,Cranberry Salad, Sweet Potato Souffle, Georgia Pecan Pie, Pear Halves, Condiments, Bread
THE PERFECT THANKSGIVING MENU
Roasted Turkey
Dressing
Green Bean Supreme
Cranbrerry Salad
Sweet Potato Souffle
Georgia Pecan Pie
Pear Halves
Tray of condiments to include sweet gerkins, bread & butter
pickles and olives (green & black)
ROASTED TURKEY
turkey
1 unpeeled, quartered apple
3 stalks celery
1 onion
1 stick butter
salt and pepper
1 quart warm water
This is for any size turkey, so long as you have a roaster large
enough to hold it with the lid tightly fitting; no aluminum foil
covering. Preheat oven to 475 degrees. About 9 or 10 p.m.
place thawed, room temperature, turkey in a covered roaster.
Place an unpeeled, quartered apple, 3 stalks of celery and an
onion in the cavity. Melt 1 stick of butter and pour over
turkey after it has been salted and peppered. Add 1 quart of
warm water. Cover tightly and bake for 1 hour. Turn off oven
but DO NOT open the oven door. Leave turkey in oven over
night. In the morning, it will be tender and golden brown with
plenty of broth for dressing and gravy.
DRESSING
2 large onions, diced
6-8 c. cornbread, crumbled (recipe follows)
6 large biscuits, crumbled (cook some of those Pillsbury frozen
biscuits)
1 c. milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth, boiling
salt & pepper, to taste
Preheat oven to 400 degrees. Mix crumbled cornbread and
biscuits with sage, poultry seasoning, salt, pepper and onions.
This can be done several hours before cooking to allow to dry
out and let flavors meld together (I do this the day before).
Beat eggs and mix with milk, melted butter and chicken broth.
Pour liquid mixture over bread mixture and mix well. Dressing
batter should be very moist, almost soupy. Add more chicken
broth, as needed to achieve the right consistency. Spray baking
pans with non-stick cooking spray (I use disposable aluminum
pans). Pour raw dressing into baking pans and bake until golden
brown.
NOTE: A lot of us in the south chop up a few (4 or 5) boiled
eggs and chop up some cooked turkey (about 2 cups) and throw it
in the raw batter. Once baked it gives it good texture. You
play around with the recipe and make it the way you like it.
Don't be nerveous because there is no set cooking time. It will
take at least 45 minutes but probably longer. Just keep an eye
on it. I always smell it before it gets done and then I know
it's almost done. I have attached a cornbread recipe, just in
case you need to know how to make it. DON'T use the Jiffy stuff
for this recipe. It doesn't turn out right to use sweet
cornbread.
CORNBREAD
2 c. self-rising cornmeal
1 egg
buttermilk (about 2 cups)
1/4 c. vegetable oil or shortening
Preheat oven to 450 degrees. Put oil or shortening into a cast
iron frying pan and place in a preheated oven for 3 minutes.
Mix all ingredients (enough buttermilk to make a batter) and
pour into the hot pan. Bake until golden brown, about 30
minutes or so. Every oven is different. Just keep an eye on it
so it doesn't burn.
GREEN BEAN SUPREME
2 c. chopped fresh green beans
1 onion, finely diced
2 T. butter
1 tsp. salt
2 tsp. soy sauce
1/8 tsp. hot sauce
2 T. Worcestershire sauce
1 can cream of mushroom soup
1 lb. sharp cheddar cheese, grated
1 can French-fried onions
Steam beans over a pot of boiling water until tender but still
firm. Rinse under cold water to cool and stop the cooking
process. Preheat oven to 350 degrees. In a large skillet over
medium heat, melt butter and sauté onions. Add salt, soy sauce,
hot sauce, Worcestershire sauce and mushroom soup. Mix well.
Put half of the green beans into a casserole dish as your first
layer. Then add a layer of cheese and soup mixture. Repeat
layers. Bake, uncovered, at 350 degrees for about 30 minutes or
until hot and bubbly. Top with French fried onions and heat 10
additional minutes.
NOTE: To make this a little faster you can just use canned
green beans. You'll need 2 cans (not french cut).
CRANBERRY SALAD
1 can whole cranberry sauce
6 oz. raspberry Jell-O
1 1/2 c. hot water
16 oz. crushed pineapple
3 large apples, diced
2 oranges, chopped
1 c. pecans, chopped
Dissolve Jell-O in hot water. Add cranberry sauce. Stir to
dissolve both Jell-O and cranberry sauce. Add pineapple,
apples, oranges and nuts. Pour into desired mold and
refrigerate until set.
SWEET POTATO SOUFFLÉ
FILLING:
3 small cans sweet potatoes
3 eggs
1/2 c. white sugar
3/4 c. melted butter
3 small cans evaporated milk
1 tsp. vanilla extract
1 pinch nutmeg
TOPPING:
1 c. brown sugar
1 c. chopped pecans
1/3 c. flour
1/2 stick butter, melted
Mix all filling ingredients until well blended. Pour into a
casserole dish. In a separate bowl, mix together all the
topping ingredients and sprinkle over the casserole. Bake at
350 degrees for 30 minutes or until golden brown and bubbly.
PECAN PIE
3 eggs
2/3 c. sugar
1 c. dark corn syrup
1/3 c. melted butter
1 c. pecan halves
1 (9") deep dish, unbaked pie shell
Beat eggs thoroughly with sugar, dash of salt, corn syrup and
melted butter. Add pecans. Pour into unbaked pie shell. Bake
at 350 degrees for 50 minutes or until knife inserted halfway
between outside and center of filling comes out clean.
PEAR HALVES
12 pear halves
mayonnaise (I prefer Hellman's)
shredded cheddar cheese
1 piping bag (used in cake decorating)
Place pear halves on serving platter. Place about 1 c.
mayonnaise into a piping bag with medium size shell tip. Fill
each pear half with an ample amount of mayonnaise. Sprinkle
cheddar cheese on top and serve cold.
From our daily recipe list - by Sharon.
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 01:34 PM | Comments (0)
Bread Pudding
BREAD PUDDING
3 c. milk
6 eggs, lightly beaten
1 stick butter
1 c. sugar
1 1/2 T. nutmeg
1/8 tsp. salt
1/4 c. raisins (optional)
12 slices day old bread (I use glazed doughnuts or doughnut
holes)
CINNAMON SAUCE:
1 1/2 c. water
1/2 c. brown sugar
1/2 c. sugar
1 1/2 T. cornstarch
2 T. cinnamon
2 T. butter
1 1/2 tsp. vanilla extract
Preheat oven to 325 degrees. Spray a 9"x13" pan or a 2 quart
casserole dish with cooking spray or grease lightly with
butter. Cube the bread and place in the bottom of the baking
pan/dish. Sprinkle with raisins (optional). In a large mixing
bowl, combine eggs, milk, sugar and nutmeg. Pour over bread
mixture. Dot with butter. Bake in the center of your oven for
75 minutes or until a knife inserted in center comes out clean.
Serve warm with cinnamon sauce. CINNAMON SAUCE: Combine sugar,
cinnamon and cornstarch in a small pan. Add water and bring to
a boil, slowly, stirring constantly. Boil one minute longer.
Remove from heat and add butter and vanilla extract. Pour over
baked pudding.
NOTE: If you use doughnut holes, cut them in half and then
place them in the dish/pan. When using doughnuts or doughnut
holes, make sure you allow the egg mixture to soak into the
doughnuts for about an hour before baking.
Shared with our daily recipe list by Sharon.
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Posted by Willie Crawford at 01:26 PM | Comments (0)
Recipe: Peach Custard Cake
Peach Custard Cake
Yield: 6 servings
1 1/2 C. flour
1/2 t. salt
1/2 C. (1 stick) butter
1 lb. 4 oz. (20 oz.) can sliced peaches
1/2 t. cinnamon
1/2 C. sugar
1/2 C. peach syrup
1 egg
1 C. heavy cream
Preheat oven to 375*. Mix flour and salt in a small bowl. Cut in
butter until mixture resembles coarse meal. Pat onto bottom and
halfway up the sides of a buttered 8" square baking pan. Arrange
peaches on crust. Sprinkle with cinnamon and sugar. Bake for 20
minutes. Mix peach syrup, egg, and cream and pour over peaches
Return to oven and bake 30 minutes or until firm. Cool before
serving.
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Posted by Willie Crawford at 01:19 PM | Comments (0)
Recipe: Peach Custard Cake
Peach Custard Cake
Yield: 6 servings
1 1/2 C. flour
1/2 t. salt
1/2 C. (1 stick) butter
1 lb. 4 oz. (20 oz.) can sliced peaches
1/2 t. cinnamon
1/2 C. sugar
1/2 C. peach syrup
1 egg
1 C. heavy cream
Preheat oven to 375*. Mix flour and salt in a small bowl. Cut in
butter until mixture resembles coarse meal. Pat onto bottom and
halfway up the sides of a buttered 8" square baking pan. Arrange
peaches on crust. Sprinkle with cinnamon and sugar. Bake for 20
minutes. Mix peach syrup, egg, and cream and pour over peaches
Return to oven and bake 30 minutes or until firm. Cool before
serving.
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Posted by Willie Crawford at 01:19 PM | Comments (0)
August 29, 2006
Recipes: Corn Pudding , Corn Pudding
Corn Pudding
1 bag frozen whole kernel corn, defrosted (20 oz.)
1 small onion, quartered
2 c. milk
2 eggs
1 package corn muffin mix (8 1/2 ounces)
1/2 tsp. salt
1 c. Cheddar cheese, shredded
Process corn and onion in food processor fitted with steel blade
until corn is broken but not pureed. Add milk and eggs; process
just until blended. Add muffin mix and salt; process only until
mixed. Pour into greased 11x7-inch baking dish. Bake in 325
degree oven 45 to 50 minutes or until edges are golden. Sprinkle
with cheese; broil 3 to 4 inches from heat, until cheese melts
and top is crusty.
~~~~~~~|||~~~~~~~
Corn Puddin'
INGREDIENTS
4 ounces butter or margarine, softened (1 stick)*
8 ounces sour cream
8 ounces prepared cornbread mix
2 eggs, lightly beaten
1/2 - 1 teaspoon sugar **
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn
Equipment: 9 inch pie pan or 9"x9" square bake pan, sprayed with
cooking spray or greased.
1.) Preheat oven to 325°F.
2.) In a medium bowl, cream margarine. Stir in sour cream and
mix until blended.
3.) Stir in cornbread mix, eggs, sugar and both corns. Mix until
blended, but do not overmix.
4.) Spread in pan and bake, uncovered, in preheated 325°F oven
for 60 minutes or until a knife inserted in the center comes out
clean.
Notes:
*You can use low fat margarine meant for baking.
**Taste the corn meal mix that you use to determine how sweet it
is. If it is sweet, use 1/2 teaspoon sugar, if not, use the full
teaspoon to bring out the sweetness of the corn.
If edges begin to brown too much, take a piece of foil large
enough to cover the pan, quarter it, cut a 3 to 4 inch hole in
the center, open the foil, and drape it loosely over the pan.
Serves: 6 to 8
Contributed to our recipe list by Steve.
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 02:56 PM | Comments (0)
Corn Meal Cookies
Corn Meal Cookies
(This recipe was found in a book dating back to 1820's)
Cream together:
3/4 cup margarine
3/4 cup sugar
Add the following ingredients until smooth:
1 egg
1 tsp. vanilla
Add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
Optional:
1/2 cup raisins
Drop dough from tablespoon on a greased cookie sheet. Bake at
350 degrees about 15 minutes until lightly browned. Makes about
1 1/2 dozen.
From our recipe list.
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Posted by Willie Crawford at 02:27 PM | Comments (0)
August 28, 2006
Carrot and Spice Bars
Carrot & Spice Bars
1 cup low-fat (1%) milk
1/4 cup margarine or butter
1 cup bran flakes cereal
2 eggs
1 jar (2-1/2 ounces) puréed baby food carrots
3/4 cup grated carrot
1/3 cup golden raisins, coarsely chopped
1 teaspoon grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 cup toasted pecans, chopped
Preheat oven to 350°F. Lightly coat 13×9-inch baking pan with
nonstick cooking spray; set aside. Combine milk and margarine in
large microwavable bowl. Microwave on HIGH 1 minute or until
margarine is melted; add cereal. Let stand 5 minutes. Add eggs;
whisk to blend. Add puréed carrots, grated carrot, raisins,
orange peel and vanilla. Combine flour, sugar, baking soda and
cinnamon in medium bowl. Add to carrot mixture, stirring until
thoroughly blended. Spread into prepared pan. Bake 25 minutes
or until toothpick inserted in center comes out clean. Insert
tines of fork into cake at 1-inch intervals. Spoon orange juice
over cake. Sprinkle with pecans; press into ca
Posted by Willie Crawford at 10:51 PM | Comments (0)
August 27, 2006
Taco Pie
TACO PIE
1 tube refrigerated crescent rolls
1 lb. ground beef
1 cup crumbled tortilla chips
1/2 cup sour cream
1 pkg. taco seasoning
2 cups shredded cheddar cheese
salsa (optional)
Preheat oven to 350 degrees. Spread out crescent rolls to fill
the bottom and sides of a pie dish to make a pie crust. Cook the
ground beef and drain the fat. On low heat combine the taco
seasoning and sour cream with the beef. Spread 1/2 cup tortilla
chips on the pie crust. Pour beef mixture on top and spread out.
Pour the remaining chips over the beef. Put the shredded cheese
on top. Bake for 20 minutes. Serve with salsa.
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Posted by Willie Crawford at 12:27 AM | Comments (0)
Pork and Bean Salad
This is a recipe I made up and the family loves this!! It is
great for Bar B Ques and picnic's.
Pork and Bean Salad
3 sm. (15 oz.) cans of pork and beans
1 sm. Can of green chilies (drained)
6 slices of bacon cut into sm. pieces
1 sm. onion cut into sm. pieces
1/2 C. of chopped cilantro
1/2 C. of salsa and
1/4 C. barbeque sauce
Garlic powder, season salt, pepper to taste
Put chopped onion, green chilies & bacon in fry pan cook till
bacon is crisp. Then mix all together. Chill about 2 hours
overnight is best. Enjoy!!
Shared with our recipe list by Shirley.
Posted by Willie Crawford at 12:09 AM | Comments (0)
August 26, 2006
Red Bean Soup with Shrimp
Red Bean Soup with Shrimp
1 pound dried kidney beans
10 cups good southern stock
1 cup chopped onion
1 garlic clove, minced
2 bay leaves
1/4 teaspoon ground sage
1/4 teaspoon cayenne pepper
2 cups small shrimp, peeled and deveined
salt
Cover the beans and soak overnight.
Place the stock, onion, garlic, bay leaves, sage, and cayenne
pepper in a large kettle and bring to a boil over medium heat.
Drain the beans and add them to the pot. Cover and let simmer
over low heat for about 2 hours, or until beans are soft.
Puree half the beans and stock in a processor. Return the
pureed beans to the soup and add the shrimp.
Bring the soup back to a simmer and cook the shrimp for about
5 minutes or until they turn bright pink. Add salt.
Contributed to our recipe list by Johnny.
Posted by Willie Crawford at 10:21 PM | Comments (0)
Low Fat Chicken Enchiladas
LOW FAT CHICKEN ENCHILADAS
4 cooked chicken or turkey breasts, skinless
2 cans cream of chicken soup
1 onion, chopped
7 oz. can diced green chilies
12 oz. can evaporated skim milk
8 oz. low fat shredded cheese
7 oz. bag tortilla chips
Preheat oven to 350 degrees. Shred chicken and set aside.
Combine other ingredients in a saucepan and heat, then set
aside. Spray non-stick spray on a 9x13-inch pan. Line the bottom
of the pan with 1/2 bag tortilla chips. Layer 1/2 shredded
chicken, then 1/2 sauce. Repeat layers and sprinkle with cheese.
Bake 30 to 45 minutes until cheese is bubbling. Top with green
onion, sliced olives, sour cream or salsa.
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August 24, 2006
Indescribably Delicious Banana Bread
Indescribably Delicious Banana Bread
1 cup butter
1-1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt
Preheat oven to 350 degrees. Cream butter and sugar. Mash
bananas, beat the eggs and add to the bananas with the vanilla
and buttermilk. Mix well. Add to creamed butter and sugar
mixture. Sift together flour, soda and salt. Add to banana
mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3"
loaf pans. Bake 45 to 50 minutes or until bread pulls away from
sides of pan. Cool
Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans
Melt butter in saucepan. Add sugar and milk. Cook until very
syrupy. Remove from heat and add chopped pecans. Pour over
bread, spreading to all the corners and place under broiler
until bubbly and brown. WATCH CLOSELY so topping does not burn.
Note: Use the softest mushy bananas that you can. I leave them
on the counter until they are almost black.
Shared with our recipe list by Bev.
Posted by Willie Crawford at 06:49 PM | Comments (0)
Easy Coffee Cake
Easy Coffee Cake
1/2 cup chopped pecans 1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon butter, softened
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter
1 large egg, lightly beaten
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°f. Grease and flour a 9-inch square pan; set
aside.
Combine first 4 ingredients in a small bowl, stirring with a
fork until crumbly. Set aside.
Combine flour and next 4 ingredients in a large bowl; cut in 1/2
cup butter with a pastry blender until mixture resembles coarse
meal. Combine egg, milk, and vanilla; add egg mixture to flour
mixture, stirring just until dry ingredients are moistened.
Pour batter into prepared pan; sprinkle evenly with pecan
mixture. Bake coffee cake for 30 to 35 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a wire
rack 10 minutes. Cut into squares to serve. Serve warm.
Yield: one 9-Inch coffee cake.
Contributed to our recipe list by Steve.
http://TheMostTrustedGuyOnTheInternet.com
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Posted by Willie Crawford at 02:02 PM | Comments (0)
Good Chili
Good Chili
1-2 tbs oil
1 pound ground beef ( ground round or sirloin)
1 large can red kidney beans drained
minced garlic 2 -3 tbs or more to taste
1 cup chopped onions
1 28 oz can tomatoes
chili powder to taste
cumin to taste
oyster/saltine crackers
In a 4 quart or larger pot sauté the onion and garlic in 1-2 tbs
oil, add
the meat and cook stirring until brown. Add the
tomatoes,beans and stir. Then add the chili powder and cumin,
as much or
as little as you like. Stir well,
let simmer over a very low flame for about 2 hours covered.
Taste while
it's cooking, add more of anything you think
it might need. I always start with less and add more
neccessary. If the
chili appears to been not thick enough
then tilt the cover for the remaining cook time.Stir
occasionally to keep
from sticking to pot.
Serve in bowls with oyster cracker which we crush over the top.
The
saltines work well also.
Iris
http://TheMostTrustedGuyOnTheInternet.com
http://TheBestCatHouseEver.com
Posted by Willie Crawford at 01:40 PM | Comments (0)
August 23, 2006
Donut
DONUTS
4 c. sugar
4 tbsp. shortening
4 eggs
2 tsp. salt
1 tsp. nutmeg
2 c. potatoes, mashed
2 c. milk
12 tsp. baking powder
8 c. flour
Cream sugar and shortening, add eggs, salt, baking powder and nutmeg. Add
mashed potatoes and milk. Stir in flour. Refrigerate
overnight. Roll out;
cut with donut cutter. Deep fry one minute with the lid off.
Turn donut
over, cook one minute with lid off. Drain on brown paper bag.
Sprinkle
with sugar and cinnamon.
Shared with our recipe list by Lucky.
Posted by Willie Crawford - The Most Trusted Guy On The Internet.
Posted by Willie Crawford at 04:08 PM | Comments (0)
Restaurants And Food Allergies...a Problem?
Restaurants And Food Allergies...a Problem?
by Verona Raymond
Why don’t restaurants know what ingredients are in their food?
I have been allergic to dairy products among other things for
quite a few years. So when I visit restaurants, I always
politely request “no cheese, or sour cream.” The next thing you
know I get an entrée with a cream sauce on it. Most food servers
don’t even know that this contains dairy products!
Since the menus are never explicit about exactly what the
allergen ingredients are in the entrees, I will ask the food
server if a certain dish has dairy products in it if I’m not
sure. Sometimes I’ll ask if it contains something else I am
allergic to. They automatically look at you like you are the
pickiest person on the planet! Then I have to explain that I am
allergic to dairy products and other certain ingredients. They
will get a concerned look, and tell me that they will talk to
the chef to find out what is in the entrée I am questioning.
They usually come back to the table and explain that the chef
doesn’t know what is in some of the sauces or ingredients
because they are sent to them pre-packaged or bottled. So I
sometimes take a chance and order an entrée thinking that it is
okay. Even tarter sauce for fish sometimes is made with sour
cream, even though I like it made with mayonnaise and I’ve had
to stop eating it after trying it out.
One time I ordered dinner that I was allergic to unknowingly
and immediately I started getting a reaction and had them take
it away, I then just ate the bread that came with the meal. I
was very pleased when they took my order off the bill, but it
could have been avoided in the first place if they would have
been more knowledgeable about the ingredients.
I really appreciate the fact that it is now mandatory that the
allergen ingredients are listed on most all types of products
in the grocery stores! Especially when the label plainly states
that the product contains milk, instead of having to read
through the long list of ingredients that often list milk as
“whey” or “casein.” When you are allergic to dairy products
especially, it is always wise to learn the different terms for
dairy because not all products are plainly written on the food
labels. Some products say “dairy free” on the front label but
the ingredients label lists casein, so the labels need to be
checked thoroughly.
While we are on the subject of food labels with allergen
information, a thought comes into my mind (okay…I’ve been
thinking about this for a long time!) Why aren’t restaurants
required to list the allergen ingredients plainly on the menus
next to the entrée description? Are we allergy sufferers asking
too much?
I guess if I didn’t have food allergies, I wouldn’t really care
whether the restaurants did or not. But if a person does ever
experience what it feels like having an instant food allergy
reaction or some of the “soon to follow” reactions, they would
really want this information on all restaurant menus.
How extremely nice it would be to not have to bother the food
server, and have a dinner where I wouldn’t have to be worrying
whether or not, I am going to pass out, have difficulty
breathing or worse!
Food allergies are more and more common everyday. I am for
getting this valuable information on all restaurant menus! When
will this happen? Soon I hope.
About The Author: Verona maintains several websites including a
Food Allergy and Colitis website with a forum, plus a Christian
website. Both are filled with expert articles and information.
She currently enjoys writing her own articles available for
publication. This article may be reprinted freely as long as
all links remain active. http://foodallergyandcolitis.com
http://christianarticles.christianrhapsody.com
http://christianrhapsodyblog.blogspot.com
Posted by Willie Crawford, The Most Trusted Guy On The Internet!
Posted by Willie Crawford at 07:58 AM | Comments (0)
Restaurants And Food Allergies...a Problem?
Restaurants And Food Allergies...a Problem?
by Verona Raymond
Why don’t restaurants know what ingredients are in their food?
I have been allergic to dairy products among other things for
quite a few years. So when I visit restaurants, I always
politely request “no cheese, or sour cream.” The next thing you
know I get an entrée with a cream sauce on it. Most food servers
don’t even know that this contains dairy products!
Since the menus are never explicit about exactly what the
allergen ingredients are in the entrees, I will ask the food
server if a certain dish has dairy products in it if I’m not
sure. Sometimes I’ll ask if it contains something else I am
allergic to. They automatically look at you like you are the
pickiest person on the planet! Then I have to explain that I am
allergic to dairy products and other certain ingredients. They
will get a concerned look, and tell me that they will talk to
the chef to find out what is in the entrée I am questioning.
They usually come back to the table and explain that the chef
doesn’t know what is in some of the sauces or ingredients
because they are sent to them pre-packaged or bottled. So I
sometimes take a chance and order an entrée thinking that it is
okay. Even tarter sauce for fish sometimes is made with sour
cream, even though I like it made with mayonnaise and I’ve had
to stop eating it after trying it out.
One time I ordered dinner that I was allergic to unknowingly
and immediately I started getting a reaction and had them take
it away, I then just ate the bread that came with the meal. I
was very pleased when they took my order off the bill, but it
could have been avoided in the first place if they would have
been more knowledgeable about the ingredients.
I really appreciate the fact that it is now mandatory that the
allergen ingredients are listed on most all types of products
in the grocery stores! Especially when the label plainly states
that the product contains milk, instead of having to read
through the long list of ingredients that often list milk as
“whey” or “casein.” When you are allergic to dairy products
especially, it is always wise to learn the different terms for
dairy because not all products are plainly written on the food
labels. Some products say “dairy free” on the front label but
the ingredients label lists casein, so the labels need to be
checked thoroughly.
While we are on the subject of food labels with allergen
information, a thought comes into my mind (okay…I’ve been
thinking about this for a long time!) Why aren’t restaurants
required to list the allergen ingredients plainly on the menus
next to the entrée description? Are we allergy sufferers asking
too much?
I guess if I didn’t have food allergies, I wouldn’t really care
whether the restaurants did or not. But if a person does ever
experience what it feels like having an instant food allergy
reaction or some of the “soon to follow” reactions, they would
really want this information on all restaurant menus.
How extremely nice it would be to not have to bother the food
server, and have a dinner where I wouldn’t have to be worrying
whether or not, I am going to pass out, have difficulty
breathing or worse!
Food allergies are more and more common everyday. I am for
getting this valuable information on all restaurant menus! When
will this happen? Soon I hope.
About The Author: Verona maintains several websites including a
Food Allergy and Colitis website with a forum, plus a Christian
website. Both are filled with expert articles and information.
She currently enjoys writing her own articles available for
publication. This article may be reprinted freely as long as
all links remain active. http://foodallergyandcolitis.com
http://christianarticles.christianrhapsody.com
http://christianrhapsodyblog.blogspot.com
Posted by Willie Crawford, The Most Trusted Guy On The Internet!
Posted by Willie Crawford at 07:58 AM | Comments (0)
Diabetes And Society
Diabetes And Society
by Celia Namart
One of the things most people do not know is that there are
several different types of diabetes, and that diabetes is a
disease that will stay with you for the rest of your life,
there is no cure from diabetes and that means that once a
person is informed that he has diabetes this condition will
follow him for the rest of his or her life.
Coming to terms with the fact that one has diabetes may be
psychologically difficult sometimes, especially if the person
has no experience with long and difficult diseases and
illnesses. The mental strain and the difficulty of grasping the
new situation might sometimes cause a state of confusion and
anger, denial and expressions of mood swings. While this is all
normal and understandable an adult behaving in such a way may be
problematic to explain to young children or even friends and
colleagues.
As in all other difficult situation that family and close
friends can always be a source of great comfort and relief, and
if you can find some people who also discovered in later stages
of life that they had diabetes that will help too, the idea of
companionship between patients of many diseases can help the
patient realize that there are ways to deal with the news and
that people have done that before him.
Dealing with the discovery of diabetes is not as crashing as
other fatal diseases that we know about and hear about on a
daily basis, but for a healthy individual this may come as a
complete shock, and any person that is not well informed abbot
diabetes to begin with may take this as a devastating
realization. It is important to stress that diabetes is
something that you can live with and that there is increasing
awareness around the world about diabetes patient and their
needs, as well as the medical attention that diabetics require.
The fact that there are three different kinds of diabetes
should make it clear that everyone needs to know about diabetes
since it is not an illness that is limited to young age only,
diabetes can be discovered later in life and the risks
associate with the lack of treatment for diabetes is high. The
lack of knowledge about diabetes causes future patients to
panic or be o relaxed about their condition, which is in both
cases dangerous to their health.
To summarize what has been said in this article so far, the
discovery of diabetes in a later stage of life can be a shock,
the family and friends should try their best to support the
diabetic and to help him or her to realize that this is a
disease that requires daily attention and that is potentially
dangerous if not treated properly, overall the level of
awareness in the general public to the diabetes disease and to
diabetics in general should be addressed and any individual
should try his or her best to explain the dangers of the
illness to others not only to increase the awareness but also
to try and improve society treatment of diabetics.
About The Author: Celia Nemart writes about family and medical
issues on the internet, Celia is a dedicated to increasing
awareness of Diabetes Symptoms at
http://diabetes.healthandcosmetics.com
Posted by Willie Crawford, The Most Trusted Guy On The Internet!
Posted by Willie Crawford at 07:42 AM | Comments (0)
August 22, 2006
Recipes: Peach Cobbler, Peach Muffins, Peach Pound Cake
PEACH COBBLER
1 c. self-rising flour
1 c. sugar plus 1/4 c. for crust
1 c. milk
1 stick butter
1 (36 oz.) can peaches in heavy syrup (do not drain)
Place butter in a casserole dish and place in the oven (before
you turn it on). Turn oven on to 350 degrees (with the
casserole dish & butter inside). Mix the flour, sugar and milk
together until well blended. By this time the oven should be up
to 350 degrees. Remove the casserole dish from the oven. Pour
the batter into the dish (on top of the melted butter but do not
stir). Open the can of peaches and dump it right in the middle
of the batter. DO NOT STIR. Sprinkle 1/4 c. sugar over the top
and bake for 30 to 35 minutes or until golden brown. This works
well with most fruits, not just peaches.
PEACH MUFFINS
1 egg
1/2 c. sour cream
1 tsp. vanilla extract
1/4 c. vegetable oil
1 (28 oz.) can peaches, drained & diced (fresh would be great
too)
2 c. flour
1/2 c. sugar
1 T. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
TOPPING:
1 c. flour
1 c. sugar
1 tsp. ground cinnamon
1 stick butter
Preheat oven to 400 degrees. Mix all topping ingredients with a
pastry blender to a course consistency; set aside. This makes a
large batch of topping mixture so you should keep it
refrigerated and use it for future muffin batches. Spray 12
medium muffin cups with non-stick cooking spray. In a
medium-size bowl, combine egg, sour cream, milk, vanilla extract
and oil. Stir in the peaches. In a large bowl, combine flour,
sugar, baking powder, baking soda and salt. Add the peach
mixture and stir until just moistened. Completely fill each
muffin cup, sprinkle with topping mixture and bake for 20 to 25
minutes.
PEACH POUND CAKE
1 c. plus 2 T. butter
2 1/4 c. sugar
4 eggs
1 tsp. vanilla extract
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh peaches, chopped
Grease a tube pan with 2 tablespoons of the butter. Sprinkle
the pan with 1/4 c. of the sugar. Cream remaining butter and
sugar together; beating well. Add eggs, one at a time, beating
well after each addition. Add vanilla and mix well. Combine 2
3/4 cups of the flour, baking powder and salt and gradually add
to the creamed mixture, beating until well blended. Dredge
peaches in the remaining flour then fold peaches into the
batter. Pour batter into the prepared tube pan and bake at 325
degrees for 1 hour and 10 minutes. Remove from pan and cool
completely. NOTE: Dredging the peaches in flour keeps them
from rising to the top or sinking to the bottom of the batter
during baking.
Contibuted to our recipe list by Sharon.
Willie Crawford - The Most Trusted Guy On The Internet
Posted by Willie Crawford at 06:35 PM | Comments (0)
August 21, 2006
Recipe: Crawfish Smothered Grits
CRAWFISH SMOTHERED GRITS
1 pound peeled crawfish tails
Salt
Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half and half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
In a mixing bowl, toss the crawfish tails with salt and cayenne.
In a 3-quart saucepan, over medium heat, add the olive oil.
When the oil is hot, add the onions. Season the onions with salt
and cayenne. Saute for 2 minutes, or until the onions are soft.
Add the crawfish and garlic. Continue to cook for 2 minutes.
Add the stock and half and half to the pan. Season with salt and
cayenne. Bring the liquid to a boil. Reduce the heat to medium-
low and simmer for 2 minutes. Add the grits and stir constantly
until they are very tender, about 10 minutes. Add the cheese and
stir to mix and melt it. Serve warm.
Yield: 8 to 10 servings
Shared with our recipe list by Richard.
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3 Recipes: Meatloaf, Meatloaf, Cracker Barrell Meatloaf
MEATLOAF
2 lbs. lean ground beef
2 T. minced garlic
1 onion, minced
1 egg
1 box whole mushrooms
1/4 c. Worcestershire sauce
1 c. (any brand or flavor) barbeque sauce
1/4 c. sun dried tomatoes
1/2 c. feta cheese
Mix meat with all ingredients, except mushrooms and barbeque
sauce. Form a loaf and place in baking pan. Top with barbeque
sauce and place whole mushrooms randomly on top. Bake at 400
degrees for 50 minutes.
MEATLOAF
2 lbs. ground beef
1 egg
2 T. cream
1/2 c. chopped onions
1 c. corn flakes
ketchup, until it is smooth
hot sauce (optional)
Mix hamburger with corn flakes and pour 2 T. cream and ketchup
until it is smooth. Mix well. Add onion to taste then add egg
and mix well. Pour out into baking pan and rub hot sauce and
egg on meat mixture. Bake at 350 degrees until done, about 1
hour. Slice and serve. (you will want seconds) This recipe is
in memory of y mom, Marie Willingham.
CRACKER BARREL MEATLOAF
10 lbs. ground beef
30 oz. onions, chopped
1 lb. diced green bell pepper
10 eggs
5 T. salt
1 1/2 T. pepper
1 1/2 quarts diced canned tomatoes
2 1/4 c. grated biscuit crumbs
Place all ingredients in a large bowl; mix completely. Place in
3 loaf pans, press down with spoon. Bake at 300 degrees in
convection oven for 60 minutes. Remove from oven and invert
each loaf over wire racks to drain grease and juice. Spread 1/2
cup of catsup over each loaf. Cut into portions 5 to 6 ounces
each and keep warm.
Contributed to our recipe list by Sharon.
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Posted by Willie Crawford at 02:15 PM | Comments (0)
Sweet Potato Casserole Bread
SWEET POTATO CASSEROLE BREAD
(Yield: 6 servings)
1-1/2 cups hot mashed sweet potatoes
1/2 cup butter or margarine, softened
1 tablespoon sugar
1/2 teaspoon ground nutmeg
1 teaspoon allspice
1/4 cup bread flour
2 eggs, separated
Preheat oven to 400°F. Spray 1-1/2 quart
casserole with non-stick vegetable spray.
In a large mixing bowl, combine sweet potatoes,
butter, sugar, nutmeg, allspice,
and flour; beat until well blended. Blend in egg
yolks. In a medium bowl, beat
egg whites until stiff; fold into sweet potato
mixture. Pour into prepared casserole.
Bake for 30 minutes or until golden brown and puffy.
Contributed to our recipe list by Brenda.
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 01:32 PM | Comments (0)
Recipes: Kickin Baked Beans, Texas Beans
KICKIN' BAKED BEANS
2 lbs. ground chuck
3 large cans Bush's baked beans
2 large sweet onions, chopped
1/2 c. brown sugar
4 T. Dijon mustard
salt and cayenne pepper, to taste
1 green bell pepper, chopped
1/2 c. barbeque sauce
2 bunches green onions, sliced thin
6 slices bacon
Brown ground beef along with the sweet onions and green peppers
then drain. Slice green onions and set aside. In a large bowl,
mix ground beef mixture, baked beans, brown sugar, mustard,
salt, cayenne pepper and barbeque sauce. Stir until well
mixed. Pour into a crock pot. Place raw bacon on top and
sprinkle green onions over bacon. Cook on high for several
hours or until bacon is well done. This can also be baked in
the oven at 350 degrees for 45 minutes or until bacon is crisp.
TEXAS BEANS
2 (53 oz.) cans pork and beans
1 lb. ground beef
1 lb. ground pork
1 lb. sausage
1 lb. bacon
2 jalapeno peppers (optional)
2 large onions, chopped
1 bell pepper, chopped
3 cloves garlic, crushed (2 T.)
1 can crushed tomatoes or 1 c. fresh
1 1/2 c. catsup
1 c. brown sugar
2 T. Worcestershire sauce
1/2 c. mustard
black pepper, to taste
Fry bacon; drain, chop and reserve. In 3 T. of bacon drippings,
sauté vegetables and add to beans in a large kettle. Cook and
drain meats. Add to beans. Add rest of ingredients. Slow cook
for hours in low oven or crock pot. Adjust spices to taste and
meat to taste. Recipe may be varied.
Shared with our recipe list by Sharon.
The Most Trusted Guy On The Internet
Posted by Willie Crawford at 12:32 AM | Comments (0)
August 19, 2006
Baked Beans
Baked Beans
Ingredients
2 slices of bacon, diced
1/2 cup diced yellow onion
1 ham hock
1/4 cup yellow mustard
1/2 cup ketchup
1/2 cup firmly packed dark brown sugar
2 Tbs molasses
2 tablespoon white wine vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 cups chicken stock
4 15 1/2 0z. cans pinto beans rinsed and drained
Pre heat oven to 325 degrees.
In a six-quart, heavy-gauged, oven-proof pot with lid, render
the bacon. Add the onions and ham hocks. After the onions are
translucent add all the remaining ingredients except the beans.
Bring to a boil.
Fold in the beans carefully. Cover pot and place into the
preheated oven. Bake for 2 hours, until liquid is mostly
absorbed and beans are tangy and flavorful.
Remove ham hock and serve.
Makes 6-8 servings.
Contributed to our recipe list by Steve.
http://TheMostTrustedGuyOnTheInternet.com
Posted by Willie Crawford at 11:41 PM | Comments (0)
ARROZ CON POLLO (Chicken with Rice)
ARROZ CON POLLO (Chicken with Rice)
1 3 lb. chicken
1 1/2 teaspoon salt
1 teaspoon pepper
1/3 cup orange juice
1/2 cup olive oil
1 large onion
1 green bell pepper
3 garlic cloves
1/2 tomato puree
1 lb. rice
5 cups chicken stock
1 teaspoon salt
dash of saffron
1/2 cup dry white wine
1 can green peas
1 can red peppers
1/2 cup green olives
2 tablespoons capers (optional)
Cut the chicken into pieces and season with salt, pepper and
orange juice. Let stand for 1 hour. Heat the olive oil and brown
the chicken pieces. Take the chicken out of the pan and add the
chopped onion, green pepper and garlic. Cook for 3 to 5 minutes
and add the tomato puree. Continue cooking for some more and the
chicken and the rice. Stir well and cook 3 more minutes. Add the
stock, salt, green olives and capers. Cover and cook over high
heat until it boils and the rice pops.
Uncover and lower heat. Pour the wine over the rice and continue
cooking until the rice is completely cooked and the chicken is
tender. Take the chicken out of the rice and take the meat off
the bones. Return the chicken meat to the rice and stir well.
Add the peas. When ready to serve, put on a serving dish and
decorate with the red pepper strips. 8 servings.
http://themosttrustedguyontheinternet.com/
Posted by Willie Crawford at 11:54 AM | Comments (0)
August 18, 2006
Sweet Potato Cornbread
SWEET POTATO CORN BREAD
Sweet potatoes add color and moistness. The corn bread is also
good on its own.
This recipe originally accompanied Sweet Potato Corn Bread
Stuffing with Greens and Bacon.
1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch
pieces
Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce
sweet potatoes in several places. Microwave on high until
tender, turning once, about 12 minutes. Cut open and cool. Mash
enough potatoes to yield 1 cup packed (reserve remaining
potatoes for another use). Place 1 cup mashed potatoes in large
bowl. Whisk in eggs and buttermilk.
Blend cornmeal and next 6 ingredients in processor. Add butter
and blend until mixture resembles coarse meal. Add to egg
mixture. Stir just until blended. Transfer to prepared pan.
Bake corn bread until deep golden on top and tester inserted
into center comes out clean, about 45 minutes. Cool in pan on
rack. (Can be made ahead. Cover and let stand at room
temperature up to 2 days or freeze up to 2 weeks. Thaw at room
temperature.)
Serves 10 to 12.
Bon Appétit
Shared with our recipe list by Vernalisa.
Posted by Willie Crawford at 11:43 PM | Comments (0)
Perfect Buttermilk Pancakes
Perfect Buttermilk Pancakes
These featherweight cakes stack up as the best you'll ever
taste.
2 cups all-purpose flour
2 Tbs sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/3 cup milk
2 large eggs
1/4 cup butter or margarine, melted
3 Tbs butter, vegetable oil or shortening, for frying
1/2 cup pure maple syrup and additional butter (optional)
Heat oven to 200 degrees F. Combine flour, sugar, baking powder,
baking soda and salt in a large bowl. Whisk until blended.
Combine buttermilk, milk, eggs and melted butter in a medium
bowl. Whisk until blended.
Heat a large nonstick griddle according to the manufacturer's
instructions. (Or heat a nonstick skillet over medium-high
heat.) When griddle is hot, add buttermilk mixture to dry
ingredients; vigorously mix batter with a wooden spoon just
until blended. If lumps of flour are visible, that's okay.
Reduce heat to medium and grease griddle with butter, oil or
shortening. Using a ladle or a 1/3-cup dry measure, pour
spoonfuls of batter a few inches apart onto the hot greased
griddle. Cook until small bubbles begin to form on the top and
some pop, 2 to 3 minutes. Carefully turn pancakes with a
flexible spatula, then cook 1 to 2 minutes more, until golden
brown. Serve immediately with maple syrup and additional butter,
if desired (or keep pancakes warm in oven). Repeat process with
remaining batter. Makes about 14 pancakes.
http://wcrawford.drecipes.hop.clickbank.net
Posted by Willie Crawford at 03:34 PM | Comments (0)
August 15, 2006
Baked Beans Recipe
Baked Beans
Serving Size: 20
1 can Pork and Beans (1 gallon )
1 large, chopped onion
1 cup chopped celery
1 cup Worcestershire sauce
1 cup prepared mustard
1 cup sorghum molasses
1 tablespoon black pepper
1 chopped jalapeno pepper
Topping
1/2 pound cooked bacon
3 handfuls brown sugar
3 handfuls flour
Enough bacon drippings to make it crumbly
Pour beans and the next seven ingredients into an extra large
baking dish. Cover with the bacon mixture. Cook in heated oven
for 2 1/2 hours. This is great!!!
I bake these beans in a 350° F oven for about one hour then
check to see how the topping is doing. If it appears to be
browning too much too fast, I usually turn oven down to 300° F
to finish cooking.
Contributed to our recipe list by Leverne.
Posted by Willie Crawford at 04:29 PM | Comments (0)
August 14, 2006
Recipes: Boiled Country Ham, Boiled Country Ham, Boiled North Carolina Ham
BOILED COUNTRY HAM
Wash 16 or 20 pound Country ham and scrape off any mold. Soak
in cold water overnight. Drain. Saw off ends so ham will fit
into large pressure canner. Place in canner. Cover with cold
water, let come to a hard boil, boil 30-40 minutes depending on
size of ham. While boiling, put lid on canner without pet
cock. Remove from heat, put pet cock on cooker, wrap cooker in
newspaper and quilt to keep heat in. Let set overnight, next
morning remove ham from cooker. Remove skin from ham. Wrap in
wax paper and newspaper. Place in refrigerator. May be sliced
and eaten cold or sliced and heated in skillet if desired.
BOILED COUNTRY HAM
1 tsp. whole cloves
2 tsp. unground pepper
2 c. vinegar
2 sticks cinnamon
2 c. molasses or sugar
Scrub ham with a brush and scrape it well. Let soak in cold
water overnight or longer if the ham is very old and large. Put
in a large kettle and cover with water. Add the above
ingredients and cook slowly until tender when pieced with a
fork. (Allow 20-30 minutes cooking time per pound.) When done,
let stand in the water until cold. Remove from the water and
remove the rind. Score the surface fat and spread with a
mixture of brown sugar, bread crumbs, and prepared mustard.
Insert a whole clove in the center of each section and bake at
325 degrees for about 35 minutes.
BOILED NORTH CAROLINA HAM
To boil a North Carolina ham, put washed ham into a large boiler
and completely cover with boiling water. Simmer (do not boil)
until tender, about 25 to 30 minutes to the pound. When ham is
about half done, add 1 cup of vinegar and 1 cup brown sugar.
When cooked, let ham remain in water until it is cold.
Contributed to our recipe list by Lucky!
Posted by Willie Crawford at 07:18 PM | Comments (0)
Crab Info
Crab Info
by: Pat Murphy
Crabs are probably the most popular crustacean in the dinner
table. They are succulent and delicious but don't cost an arm
and a leg like lobsters. These shelled delicacies are found and
eaten worldwide with distinct taste and preparation, depending
on the locale. But because of their intimidating appearance,
most people are wary of buying and preparing these tasty
crustaceans at home. It's a pity because these crustaceans are
very versatile. Whether steamed whole, made into sandwiches,
boiled in soups, or fried like crab cakes, these shelled
goodies never fail to satisfy.
To ease this intimidation, it helps to know important facts
about this particular seafood. These crustaceans are decapods
with bodies made up of carapace or hard shell. These hard
shells are their exoskeletons. These crustaceans shed their
shells regularly through a process called moulting. The
moulting process defines the difference between soft shells and
hard shells. For example, Alaskan crabs are big but if caught in
the early moulting stage, their shells are brittle and soft.
Hard shells are developed as the new shells mature.
It is very important to buy live, fresh crustaceans. Buying
them dead can cause poisoning and other digestive problems.
Choosing fresh crustaceans means looking for signs of life.
Aggressive and active crabs are preferable over those who can't
even crawl. Intact crab legs are also indications of health.
This means that the shelled critters were not handled roughly.
Cooking them is also a very easy process. Even cooking
weird-looking claws of stone crabs is a cinch. Just steam, pick
out the meat, add lots of butter, and a dash of lime juice. This
technique also applies to whole critters. As soon as the
critters change their color into bright orange, take them out
of your steamer. This steam and butter method applies to all
species of this succulent seafood, but not recommended to the
little ones. A small crab like a blue crab is better if it is
deep-fried. This makes for a crunch shell and juicy meat
inside.
Crabs are special delicacies. But what makes them special is
not their price tag. They are special because they require
effort to buy and prepare. The people who will partake of your
crab feast won't mind if they got a big or small crab. It won't
matter if you serve crab sandwiches or crab cakes. The effort
you put into cooking them will make the critters taste as best
as can be.
About The Author: For more valuable information on crabs and
crab legs, please visit http://www.crab-cake.net
Posted by Willie Crawford at 02:27 PM | Comments (0)
August 02, 2006
Simply Divine Casserole
Simply Divine Casserole
This is a great "make-one-to-eat, freeze one" casserole.
1 (8 ounce) package medium egg noodles
2 pounds ground beef
1 (15 1/2 ounce) jar Ragu plain spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (12 ounce) container cottage cheese
8 ounces cream cheese
1/2 pint sour cream
3 or 4 green onions, chopped
1/2 cup (1 stick) butter, melted
Boil, drain and rinse noodles. Brown meat well; add Ragu, tomato sauce, Worcestershire sauce, salt and pepper. Let meat cook with sauce for a few minutes.
In medium bowl, mix cottage cheese, cream cheese, sour cream and green onions. Grease 2 (2-quart) casserole dishes. Place 1/4 noodles in each casserole. Pour a little melted butter over noodles. Add 1/2 cheese mixture to each casserole. Add remaining noodles; drizzle with remaining butter and top with meat mixture. Bake at 350 degrees F for 35 to 45 minutes.
Freezes well.
Shared with our recipe list by Emma.
Posted by Willie Crawford at 02:16 PM | Comments (0)
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