Crisp Citrus Herbs In Your Cooking

There are a many ways to give a crisp citrus herb flavor to any cooking you are doing. The first thing to do, is to find herbs have a citrus component to them. This is generally misunderstood, it doesn't mean that they have orange, lemon or lime flavor in them, but that they can emulate the taste of these sharp flavored fruits or supply a similar flavor.

If you do not know where to start, looking for crisp citrus herb, the quickest and fastest way to start is to let your fingers do the walking and use the internet.

Cooking

If you look for crisp citrus herb itself, you may find that its is used for body washes and body lotions so you may have to look a wee deeper to find what you are looking for. All this means is you enlarge your quest to something like this: "Crisp Citrus Herbs recipes"

Some Herbs That Give a Citrus Flavor

1. Lemon Grass

This is one of most well known herbs that can supply with a lemon edge with out the sharpness of that actual lemon. Due to the acid in an actual lemon, it can curdle some dishes, so lemon grass is a good option.

2. Lemon Pepper

Not so much a herb but more of a spice which goes indubitably well with grilled fish other similar dishes. Mixes well with black pepper.

There are also other combinations and other spices, which can help to supply citrus edge. This are lessor known ones like: Lemon Verbena, Lemon Balm, Lemon Basil, lemon thyme and Thai lime.

There are positive dishes that are going to work good with a citrus flavor than other dishes. Fish dishes are the best when it comes to using citrus.

The herbs that supply the citrus flavor compliment all the methods of cooking fish. This includes baked, grilled or even pan-fried. These lemons like flavors will, enhance the natural taste of the fish and give it a new edge.

Poultry is an additional one dish that works well with a crisp citrus herb. Chicken works well, and in fact, a common Asian dish is honey lemon chicken, in which the opposite flavors of sweet and sharp work well together.

As with using any type of herb or spice like this, the best school of belief is that its designed to enhance the taste, meaning that it should be used in moderation. It should add to the flavor of the food and not override the natural taste of the meat item.

Crisp Citrus Herbs In Your Cooking

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How to Make Italian Ham Panini

Italy is one of the best places in the world to produce the finest cuisines and fantastic dishes, not to forget the good wine, of course. Remember spaghetti and pizza treats that no one could resist? Well, Italy has definitely become very well known for that, but there is more to Italian foods than these things. And what about those enticing Italian sandwiches called Panini such as Ham Panini or Turkey Panini?

Panino, or Panini in plural form, is a famous sandwich made of a small loaf of bread that is cut horizontally, stuffed with your choice of meat products, cheese, herbs and spices, vegetables, and other ingredients. Panini sandwiches vary: some would have it served without the sauce or topping, as their tradition dictates; some would prefer to add sauce to fit in with their local taste. In whatever style you want your Panini to be, keep in mind though that the best way to cook Panini is to cook it in a Panini grill or press.

Italian Cooking

To help you get started here's a sample recipe for the Italian Ham Panini, which is good if you have ham leftovers in your fridge.

You will need to prepare the following ingredients:

- Thinly-sliced ham; leftovers are good
- Italian loaf bread
- Fresh mozzarella
- Provolone cheese
- Fresh basil leaves, or fresh spinach, rinse and pat dry
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper

Then follow the steps below:

1 - Cut the Italian loaf in half. On each side of the cut bread, place thin slices of mozzarella to keep in tact the bread halves together when placed in Panini press.

2 - Put a topping of fresh spinach, or fresh basil leaves, on the mozzarella.

3 - Sprinkle it with a good amount of vinegar, olive oil, and salt and pepper to get the best flavor from it.

4 - Next, layer it with provolone cheese.

5 - Then top it with thinly-sliced ham. Shower some more salt and pepper.

6 - Put together the two halves of bread and close it up.

7 - Lastly, brush some olive oil before putting it on the grill.

8 - Let it grill until the cheese is seen to melt.

9 - Remove it from the grill. Let it cool for a few minutes until it's not too hot to hold anymore. Slice it into your desired cuts.

10 - Then serve and enjoy your Panini!

Panini sandwiches are not only healthy and delicious treats for everyone; it is the most preferred food-to-go these days by busy bodies. While they can easily be prepared at home and brought to the office, they can also easily be ordered from your favorite restaurant; this option is more expensive of course.

While some people question the calories and fat found in Panini sandwiches, there is nothing to worry about if you make your own, because you control the ingredients. To resolve this issue, always opt for low-fat or low-calories ingredients to fill up that Ham Panini sandwich.

How to Make Italian Ham Panini

Sabrina Rocca
Author: Easy Panini Recipes
Visit http://www.easypaninirecipes.com and sign up for a FREE newsletter and receive a copy of "Cooking Mastery" as well as panini recipes and tips. Easy Panini Recipes contains over 50 easy to follow, step-by-step panini recipes that will make anyone look like a gourmet chef!

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Nairobi Kenya Restaurants - Chinese, Japanese & Thai Restaurants Kenya

Nairobi has abundance of Chinese restaurants but they aren't a cheap option. Approximately all offer 'large' (good for two people) and 'small' portions (enough for one). Food is ordinarily excellent, but all these places add 16% Vat to the bill, so prices can soon mount up.

Chinese & Thai Nairobi Restaurants

Japanese Cooking

Panda Chinese Restaurant
Fedha towers, Kaunda St; mains kshs380-1480)

A spacious very classy Asian cafeteria hidden away on Kaunda St. The staffs are attentive to the point of overzealousness, especially when its quiet and the food is the best Chinese chow I have seen in Nairobi. Lovers of Muzak will also be at their element here.

Hong Kong Restaurant
(College House, Koinange St; Mains Kshs 300-600)

A interesting red cafeteria with good food and not too much clichéd décor. It's the cheapest allowable Chinese in town and is accordingly popular.

Bangkok Chinese restaurant
(Rank Xerox House, Parklands Rd, Westlands; Mains Kshs290-890)

The Bangkok has been in firm for a whole of years but was clearly named by man with no grasp of geography, as there's virtually nothing Thai on the menu at all. If the discontentment gets too much you can all the time crack open a bottle of Moet (Kshs 8990)

Tanager Bar & Restaurant
(Rehema House, Kaunda St. Mains Kshs 280-350)

A cheap and uncomplicated Chinese African eatery right in the city centre.

China Jiangsu Restaurant
(Westlands Rd mains Kshs 200-600)

A stylish rooftop cafeteria above Soin arcade shopping centre. Prices are very inexpensive considering the classy balcony setting, and the food's not to be sniffed at either.

Siam Thai
(Unga House, Muthithi Rd, Westlands, mains Kshs 250-680)

This interesting cafeteria has an widespread menu of actual Thai food and a very good reputation. Unga House can be reached from either Woodvale grove or Muthithi Rd.

Japanese Nairobi Kenya Restaurants

Restaurant Akasaka
(Standard St, mains Kshs 450-800)

A breathtaking Japanese cafeteria next to the six eighty Hotel. It's all the time a diminutive quiet, but this fits the stylish Japanese décor and the food is very authentic. There's even a tatami room (reserve in advance) where you can eat at former low tables. Akasaka runs the full gamut of Japanese cuisine along with udon noodles, sushi sets, tempura, teriyaki, and sukiyaki as well as great miso soup. Good value set lunches is also available.

Furasato Japanese Restaurant
(Karuna Rd, Westlands; set meals Kshs 700-1500)

Behind the sarit centre, this is a very stylish place with seductive set Japanese meals along with sushi, teppanyaki and tempura. The sushi and sashimi are delicious. Reservations are recommended.

There are many other Asian restaurants in Nairobi along with some in leafy suburbs that may cost even twice as much as the ones included here. Depending on your taste you can enquire of the Chinese and Japanese restaurants in such areas.

Remember here that at this level of class, what your bill not only includes the food mass but also the dining ambience-something you are unlikely to take home in your tummy though.

All in all you are most likely going to find a restaurant, if not two that suits your tastes and pocket size. There is simply no lack in Asian restaurants here.

Nairobi Kenya Restaurants - Chinese, Japanese & Thai Restaurants Kenya

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Tips on Finding the Best Food to Eat in Singapore

Singapore is a multiracial country. Because of this, there are a wide variety of food in Singapore. Food is an important part of the travel packages provided by travel agents. Besides authentic Malay cuisine, there is also Chinese cuisine, Indian cuisine, Peranakan cuisine. All these cuisines can be found in Singapore's wide range of hawker stalls, coffee shops as well as restaurants. Eating is a national pastime for the people in Singapore. Singapore is a small country yet the people's quest for good food is unbeatable. Travel agents does not necessarily bring you to the place with the nicest food. So how do we find the nicest food?

The nicest and cheapest food can be found in the hawker centre. The stall with the longest queue is usually the one with the nicest food. Singapore also have a lot of programmes focused on finding the good food in Singapore. We can look out for labels or stickers on the stalls as these programmes usually distribute stickers to the stalls with the nice food.

Chinese Cooking

To further promote the food culture in Singapore, there are seemingly endless food promotions and tours. There is an annual Singapore Food Festival in July. This food festival attracts people from all over the world because some of the best food can be found at the Food Festival. Some of the stalls even hold displays on how the preparation process of the food. Besides the Singapore Food Festival, there are other food fairs held throughout the year. For example, during important festivals like Chinese New Year, there will be food fairs all over Singapore selling New Year goodies. During the traditional Mooncake Festival, food fairs selling mooncake will be all over the place.

Another tip to find good food is to search the internet. There are a lot of food blogs online. Besides the food blogs, there are also a lot of sites on the internet dedicated to good food. Some of the travel agent sites even have voting system for the people to vote on the best food. Internet may not be the most reliable source to find good food but it is a good place to try.

Tips on Finding the Best Food to Eat in Singapore

To know more, go to http://www.simplystars.com

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Top Ten Chinese Recipes

Chinese food is a delicious way to expand your personal recipe book, particularly if you love to use simple, fresh ingredients with short cooking time. These top ten dishes are famous all over the world, and are must-haves in your collection of Chinese recipes.

Fried Rice - A popular item in Chinese restaurants, fried rice is the ultimate Chinese food, and can be one of the most flexible in your cookbook because you can use leftover rice and ingredients to make it. Of course, you can use fresh ingredients but it's recommended to use rice that has been kept in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, diced meat of either beef, chicken or pork, ham, prawns and vegetables such as bean sprouts, peas, celery, corn and carrots. There are many types of fried rice but the more famous ones are the Yong Chow and Fukien fried rice.

Chinese Cooking

Kung Pao Chicken - Kung Pao chicken or Kung Po chicken is a Chinese dish from Szechuan cuisine and is considered to be a delicacy. The recipe for this savory dish commonly calls for diced chicken that is pre-marinated and quickly stir-fried with unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternatively, you can use shrimp, scallops, beef or pork in place of the chicken.

Moo Shu Pork - This is a dish of northern Chinese origin and a favorite of many. Ingredients in a Mushu pork recipe usually involve green cabbage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Bell peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, with the exception for bean sprouts and day lily buds. Fried Mushu pork is then wrapped in moo shu pancakes that is brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers made of flour that is easily available in supermarkets and steamed right before eating.

General Tso's Chicken - General Tso's chicken is a Hunan cuisine that tastes spicy and sweet and very popular in Chinese restaurants in Canada and America where it's often marked as a "chef's specialty". General Tso's Chicken recipe commonly calls for battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls - Spring rolls make fabulous snacks and appetizers. They are similar to egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It is then deep fried till crispy and golden brown. Serve this crowd pleaser piping hot.

Chinese Dumplings - Chinese dumplings are a fabulous addition to your home cooked foods, and can be made simply and quickly using just a couple of ingredients. The key to making an excellent dumpling is to ensure that all of your ingredients are finely minced, so that each of the dumplings are steamed in the same amount of time.

Beef and Broccoli - The key to cooking up a delicious Beef and Broccoli dish at home is to make an excellent sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the beef before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork - This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to prepare when you are planning on having guests, who will be wildly impressed with your cooking skill. As with other Chinese food recipes, the key to making a great Sweet and Sour Pork dish is in the sauce made of sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein - In American Chinese cuisine, Chow Mein is a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage and other vegetables.

Chop Suey - Chop suey or "za sui" or "shap sui" literally means 'mixed pieces' is an American-Chinese dish usually made up of leftover meats and vegetables stir fried quickly in a sauce thickened with starch. It is a great dish when you need to use up the last of yesterday's chicken or pork roast and can incorporate meats of any kind such as fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey is often eaten with rice.

Top Ten Chinese Recipes

Chinese Food Recipes is an online recipe and cooking website offering plenty of free Chinese recipes and Asian recipes.

Sundays Special

Cooking Light for One

Late in December, I received a letter from a dieting reader who needed suggestions for cooking for one.

Anne Cotter's note revealed that she was frustrated that most diet-related cookbooks offered recipes for four and six diners. As a single person, she all the time had to divide recipes or deal with leftovers - something that she didn't find desirable given her love of collection and lack of fridge and freezer space.

Cooking

After reading Anne's letter (hey, Anne's first initial, A, is today's strangeness letter) I realized how right she was to complain about this feature in diet-style cookbooks. While I was dieting with earnest (see yesterday's post) I was basically preparation food for one. Now that I have only a few pounds left to lose, I am just eating smaller portions of the food I prepare for the rest of the family. And, when I think about most dieters I know, it's seldom that the whole house is eating diet food. More often, only one or two habitancy in the household are dieting.

So, what can lone dieters do? Here are a few suggestions from my experience.

- Stick to very basic entrees such as a grilled skinless, boneless chicken breast, veal or turkey scaloppini sauteed in cooking spray. Quit these meats with small amounts of light cooking sauces, salsa or calorie-reduced salad dressing to add flavour.

- Buy 100-calorie packs of treats so that you can at least snack easily.

- Consult a book such as Going Solo in the Kitchen and use the seasoning proportions in the recipes but make the substitutions vital to take off fat from fat such as using cooking spray instead of butter or oil and substituting light dairy products for full fat, etc.

- development single-portion versions of most casseroles is fussy if you eschew batch cooking. So, if development your own freezer entrees isn't desirable, buy freezing or store-prepared, refrigerated light versions of casseroles from a grocery store and save your cooking energies for development faster-to-prepare foods like the ones mentioned above.

Do you have dieter's cooking tips you'd like to share? If so, please share them in the Comments section below.

Cooking Light for One

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Essentials of Classic Italian Cooking

The best Italian food and particularly tasty recipes goes back a long way and everyone seems to love food cooked the Italian way. It is a food rich in history and each Italian city has added its own signature authentic Italian recipes to the pot.

Traditional and authentic Italian food has become famous all over the world, particularly its pasta based dishes and the use of cheese. The food is mostly combined with sauces, cured meats and antipastos.

Italian Cooking

Italian gourmet food often includes a variety of exquisite cheeses which help produce filling and satisfying dishes and such food is the full flavour expression of the rich history of Italy.

Most non-Italians, find this kind of cuisine restricted to the many special dishes that they have become famous for world wide, especially spaghetti and pizza. People tend to assume that the traditional food of this country is all pretty much alike and that there is no such variety in the Italian way of cooking. The truth however is quite the opposite as the cuisine in its entirety is extremely rich and varied.

There are so many recipes which can be found for just pasta. This is a great example of the options in cooking Italian recipes. Meals such as spaghetti and risotto are extremely popular because they are easy to prepare, and offer virtual ready meals for the cook.

Pasta happens to be the most popular food item in Italy. Any pasta base can be accented with an unlimited number of additions including sausage, chicken, red and green peppers, fish and a wide variety of other vegetables and meats that create an authentic dish.

However an Italian cooking recipe isn't just about sticking to pasta recipes and pizza. Its got a long way to go. Find starters such as cured meat and cheeses with fresh vegetables and special Ciabatta bread. Superb salads, beautiful, fresh breads and delicious puddings add on to the rest of the exquisite menus.

Roast fillet of salmon served with braised lentils, green beans and a mustard dressing, braised lamb shank served with sage potato puree in a rich tomato sauce, prawns cooked in a tomato sauce with fresh garden peas served with bread. These are just some of the delicious meals on offer.

Essentials of Classic Italian Cooking

Find out more about easy Italian cooking recipes at http://www.cookingitalianrecipes.net

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Authentic Italian Cooking - What is it and How To?

One cannot help but think that much of what we eat or recipes that we see online are commercialized or have been tweaked to appeal to the masses and to the taste buds of the locals. True authentic Italian cooking or real Italian recipes are those that have been passed on from generation to generation. They use quality ingredients and the finished product typically cannot be purchased in grocery stores or even found in high end restaurants.

Authentic means believed, trustworthy and reliable or true to its type. The only place most of us know where we can get true authentic cooking is at home and from Mom or Mamma. Generally, the taste might be region specific or may be slightly different depending on what part of Italy your family was raised in but the food is very similar and made with quality ingredients coming right from the garden. Mamma makes a minestrone soup certain times of the year with ingredients picked right from the garden earlier or usually the same day. That is what I am talking about!

Italian Cooking

To capture that true authentic taste requires the same ingredients Grandma used to perfect the recipe so substitution of ingredients is usually not an option. Some Italian recipes require imported ingredients which may mean shopping at a specialty store that imports ingredients right from the homeland. If you want authentic, we encourage you to find or use the same ingredients your Mom used when she made those tasty Italian treats.

The challenge today's generation has is not just getting your hands on quality ingredients but documenting these Italian recipes that are locked up in the heads of Grandma and Grandpa. A pinch of this, a handful of that and many of the recipes are not measured in a fashion that we are accustomed to. The other challenge is today's generation is interested in convenience and we do not make the time to perfect the art of cooking these family recipes. Mamma Mia Recipes hopes to change that by encouraging this generation to develop the skill of authentic Italian cooking to ensure it survives the ages and that it is passed on to the next generation. Mangiare, eat and Let Mamma Feed You...

Authentic Italian Cooking - What is it and How To?

A little about Mamma Mia...she was born and raised near Rogliano, Italy which is in the province of Cosenza, region of Calabria in Southern Italy. Population of Rogliano today is approximately 5900 people.

She grew up on a farm and at an early age was taught how to cook and has continued in this field until this very day. She is the Mother of four boys and is married to Guilio.

Her authentic Italian recipes have been in la famiglia for generations and they are now a gift from her to all of you. Her website is http://www.mammamiarecipes.com Let Mamma Feed You.

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Corn Korokke (Japanese Style Corn Croquette)

Ingredients:

* low-fat margerine

Japanese Cooking

* flour

* non-fat milk

* 1 (11 oz) canned whole kernel sweet corn

* eggs

* Japanese bread crumbs (panko)

* korokke sauce

* Japanese mayonnaise

* Jthinly sliced cabbage

* olive oil

* Koshur salt

* freshly ground pepper

Prep Time: 40-50 min

Cooking Time: 15 min

Instructions:
Place 3 large unpeeled potatoes in cold water, bring to a boil, and cook for about 40 minutes or until done. Test potatoes with a skewer to see when done. Place them in a bowl, then peel while hot.

Press the potatoes straight through a strainer while still hot. If potatoes are cool they will be sticky, making it difficult to pass them straight through the strainer.
Season with salt and pepper. Mix these ingredients with the mashed potato. Mix well, and cool.

Meanwhile, melt margerine in a frying pan then add flour.
Add the milk and stir until the sauce becomes creamy.
Wait until the sauce thickens, then add the canned corn and mix them well. Refrigerate the sauce in a bowl for any minutes.

Heat 1 tablespoon of olive oil in a frying pan. Add sauce and mix it with the mashed potato. Season with salt and pepper.

Form potato mixture into patties, and dredge patties in the flour until they are coated evenly, dip in beaten egg then coat evenly with panko.

Deep fry the korokke pieces until they are golden brown. Then place on paper towel to suck in extra oil.

Place thinly sliced cabbage on a plate, place korokke pieces over it. Serve them with korokke sauce or mayonnaise.

Corn Korokke (Japanese Style Corn Croquette)

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Top Shrimp Pasta Recipes

In a traditional Italian menu, pasta is never the main course of a meal. A pasta dish is served as primi piatti (1st course) and will be followed by a secondi piatti (second course), which can be meat or fish accompanied by some side dish such as vegetables. Sometimes, when a go to a good Italian restaurant, I try to eat in the traditional Italian way. So, I order some pasta as first course and then some meat or fish. The problem is that after I eat my pasta dish I'm already full and I cannot eat more fish or meat. For me, pasta dishes make a great complete meal, specially if prepared with some meat, chicken or seafood. Actually the great advantage of a pasta dish is: it can be quickly and easily prepared and you have a complete meal. Not to forget the uncountable variations of pasta recipes that there are available.

I personally love the combination of pasta and seafood, specially shrimp pasta dishes. Fortunately my family loves them too, because I prepare shrimp pasta recipes again and again. A very important thing that should be paid attention when preparing any dish with shrimps is not to overcook them. The simple rule is - once the shrimps turn red, they are ready.

Italian Cooking

Below, I've put together some shrimp pasta recipes that I've already tested and approved. I hope you like them too.

Shrimp Linguine Alfredo

Ingredients:

40 small shrimps, peeled and deveined
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

Directions:

Cook pasta in a large pot of boiling water until al dente. Drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp and saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Shrimps with Stir-Fried Noodles

Ingredients:

1 pound shrimp, peeled and deveined
12 ounces Chinese noodle
2 green onions, cut in 2 cm pieces
1 clove garlic, finely minced
3 tablespoons oil
3 tablespoons soy sauce
4 tablespoons rice wine
8 ounces frozen green peas
1 red chili, chopped
Salt and Cayenne pepper to taste

Directions:

Cook noodle as directed on package. Drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Heat the oil in a Wok. Add shrimps, green onions, and garlic; cook and stir until shrimps turn red. Add green peas and stir for 1 minute. Stir in rice wine and soy sauce. Season with salt and pepper to taste. Cook for 2 minutes more, stirring constantly. Add noodle, stir well and cook for 2 minutes. Sprinkle the noodles with the chopped red chili. Serve immediately.

Shrimp Spaghetti with Arugula and Basil

Ingredients:

9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
5 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground pepper to taste

Directions:

Cook pasta in a large pot of boiling lightly salted water until al dente. Meanwhile, heat olive oil in a large non-stick frying pan, stir in garlic for 2 minutes, add shrimps, salt and cook them for 3 to 5 minutes or until they turn red. Remove with a slotted spoon and and set aside. Leave the garlic in the frying pan. Add in the same frying pan the cherry tomatoes and cook them, stirring frequently until they get soft and a little bit sauce is formed (but the tomatoes should not melt completely). Add the shrimp, stirring for 1 minute. Reduce heat, add arugula and basil, stir quickly. Remove from heat. Drain pasta and mix with the sauce. Season with salt and pepper. Serve immediately.

Enjoy your meal!

Top Shrimp Pasta Recipes

Do you also like shrimp pasta? Do you want more shrimp pasta recipe ideas? Just click here: http://www.weloveseafood.com/ShrimpPastaRecipes.html

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How to Cook Maya Tepeizcuinte (Paca Jungle Rat)

In aspiring to the quest of a free and inquiring mind I often get exposed to the unexpected and sometimes exotic. Such was my brush with Tepe. I have a few Tepes on my jungle ranch and, along with my jaguar and boa, felt it important to get to know my critters, responsible caretaker that I am and all that touchy feely soft side stuff. The agrarian reform law and my fellow ejido members have legally put me and mi senora in charge of what is allowed and not allowed on our jungle ranch. Including an ever expanding Tepe colony. But unlike the jaguar I had no inherent fear of the Tepe. That is until I saw how big it gets.

I won't actually give you the "official" recipe for Tepe here; for that you will probably have to find a Maya like my friend Poot though as you will see it doesn't require special sauces, seasonings or fancy cookware. After all it is a rat...and it's all in how it's cooked: underground, like a rat.

How To Cook

My authority is Poot, a jungle man who goes out everyday into the jungle. I really enjoy going into the jungle with Poot as there is a whole jungle world that is invisible to most of us climate controlled urbanites. Poot has taught me to respect, not fear, the jungle. The only animal the Maya men truly fear is the jaguar...and that is why they will often carry a shotgun when going deep into the jungle. They certainly don't fear Tepe.

Odds are you won't find a real jungle man in Cancun or Playa del Carmen because catching and cooking Tepe is a real skill and art that is quickly lost in the land of street tacos, supermercados and the Oxxo convenience stores of Chetumal or Tulum. And no simple mousetrap will do for this monster. He could eat a conventional trap. So the only ones that hunt Tepe are the Maya. And to find real jungle people one has to actually go to the jungle...just like going after the Tepe. Duh.

Poot doesn't speak English nor I Maya but we both speak Spanish. When I first introduced myself to Poot he said, "Deal -- that sure is a funny name". I replied, " Poot -- that sure is a funny name". We both laughed and became good friends. On my first trip to the ranch he asked me if I had ever eaten Tepe. I said no as I am from Veracruz and as far as I know we don't have Tepe there. We have rats but not that big...At least I've never seen one and believe me if I had seen one I would have remembered it. Tepe is not the sort of thing one forgets...

Poot promised that before I caught my flight from Cancun back to San Jose I would eat Tepe. I didn't pay it much attention but on the afternoon two days before our departure he shouted outside our palapa that he had trapped one and to come on over.

From the first day we moved to our Maya jungle village palapa our neighbors have brought us food. (Occasionally our neighbors in the Bay Area bring us food but none has ever brought rat.) And since the wife is an excellent cook and our native Veracruz cuisine is world famous, she returns the favor. I like that. There is something nice about being social and there is something very social about food. And neighbors sharing Tepe with neighbors.

An interesting thing about the Maya, or at least in our little village, is they only kill animals in self defense or to eat. My guess this has probably been passed down from generation to generation for eons and that's why my neighbors think that way. Makes sense. I know Poot pretty well and know the highlight of his day is when he heads out into the jungle...it's his life. In the jungle he and the jaguar are kings. In Cancun or Playa the jaguar is stuffed on the wall and Poot is a day laborer. Poot said he would never leave the jungle. I bet the jaguar says the same thing. I have to leave because I can't raise or hunt enough food to support us. Yet. Poot wants to teach me but I don't think I could bring myself to stick my hand down into Tepe's hole...

The jungle is absolutely brutal and unrelenting hence the expression 'it's a jungle out there.' That's why the Maya thrive in the jungle and soft first worlders like me don't. We can't. Well, usually not. Since the Maya are the poorest indigenous people in Mexico, they hunt to eat. I see them sometimes out on our ranch but I would never say anything if someone is hunting to eat. And in watching them I can tell you that hunting animals in the jungle is no fiesta. And I never have heard them brag about killing animals -- even when drinking with my Maya pals in the cantinas where they will brag on just about anything else.

Those who feel the Maya children should go hungry and spare the critters are fools. Sorry. I love critters too and I will not hunt them but I will not judge a man who is feeding his family. Consider the alternative which happens all too frequently, especially in the remote areas of Quintana Roo and Chiapas and points south.

Obviously I'm not a sport hunter and not really even a hunter. Somehow I never really got a thrill out of killing animals and I killed a fair number back when we lived on the ranch in Veracruz. We raised oranges and I shot hundreds of small woodpeckers that would eat the oranges. The wife would pluck the birds and fry them up...three or four making a very tasty meal. I once shot a seven foot snake. I have killed a number of large chicken hawks. Never did kill any human chicken thieves or orange bandidos though. And never saw a Tepe. Nothing even close.

So for my money, the Tepe is one giant rat. Technically it's not a rat as we urban dwellers know it...but it looks like a rat and has feet and teeth like a rat. It's like a rat except it can get up to 10 kilos or 25 pounds. They are honkers. They live near marshes or swamps giving totally new meaning to the words swamp rat.

Poot makes a stone and stick trap at their den entrance and traps them. Zero cost. He'll even pull them out with his hands, something a non-jungle man like me would never consider. He says he is always very careful as they can easily bite off a thumb. I'm still not interested. He kills the Tepe with his machete. That is one big rat. I will never have to remind myself to not stick my hand down in a Tepe hole. My fingers are fine the way they are...

He skinned the critter, cut it up, laid it on banana leaf stalks over very hot coals, placed a metal card table top over the fire and covered it all in dirt. No seasonings whatsoever. In a little over an hour we were eating Tepe, a cross between tender chicken and pork. With tortillas and habanero salsa... yummy! Poot prefers Tepe to other jungle animals. He says the meat is tastier and more tender than weasel or wild pig.

Once or twice a month he gets the urge for Tepe and he sets his traps. It might take him a day or two but sooner or later gets his Tepe. When he has money he eats chicken; when he has no money he eats Tepe. He never goes hungry though there are times when he only eats beans, tortillas and habanero peppers: the longevity diet. And a bit of Tepe. Maybe that's why Mayan's hair doesn't turn gray...or fall out like mine.

If you ever get the chance to see or eat Tepe, take a look at the teeth on that guy and tell me he's not one big rat. I was so impressed I put a whole Tepe photo album on my blog...who knows, maybe we'll start a Tepe farm. Then again probably not.

How to Cook Maya Tepeizcuinte (Paca Jungle Rat)

Jack D. Deal is the owner of Deal Business Consulting. Related articles [http://www.jddeal.com] may be found at [http://www.jddeal.com] and http://www.freeandinquiringmind.typepad.com

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Traditional Italian Christmas Traditions and Recipes for Panettone

The Italians love food, and Christmas is no exception.

On Christmas Eve it is traditional to eat fish dishes; certainly, no meat is eaten on Christmas Eve. Panettone, a traditionally light Milanese cake, also plays a part in this meal but can be eaten at any time with family and friends during the holiday season.

Italian Cooking

Religion and faith plays an important part in the Christmas festivities, with families attending mass together and watching the Pope appear on his famous balcony on Christmas Day.

Christmas lunch is often stuffed pasta parcels, followed by stuffed goose or boiled capon or more seafood.

Made the traditional way, panettone is a comparatively complicated recipe, but this simple version suitable for a bread machine is a quick and easy way to create this delicious Christmas treat:-
Full of candied fruit, raisins, citron, anise or fennel seed, lemon zest and even almonds - here's three online bread recipes to choose from:-

1. For a full flavoured, spicy and aromatic, panettone, visit http://www.bellaonline.com/articles/art27031.asp
2. For a simple, quick recipe visit http://bread.allrecipes.com/az/PanettoneII.asp
3. Using American measurements, this should make a fragrant, tasty loaf, visit http://www.recipezaar.com/106369

In Italy the children have to wait until 6th January for their presents, so it's probably just as well they have plenty of delicious food to enjoy until then. Buon Natale!

Traditional Italian Christmas Traditions and Recipes for Panettone

For further ideas for Italian recipes [http://www.worldwide-recipes.com/italian-recipes.html] and Christmas Recipes [http://www.worldwide-recipes.com], visit our website.

Find more recipes & cookbooks at the One Dollar bookstore.

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Tips For Cooking a exquisite Filet Mignon Roast

The first thing to worry about when establishment a filet mignon roast is your selection of roast. If you want to make this for a extra occasion, ask your butcher for the cut early in case they need to order it in. Not every meat department keeps a big stock in this costly cut. Before you pick one out of the case, you need to understand that a filet mignon roast is not the same as a tenderloin. Yes, filet mignon comes from the tenderloin, but it is the most tender portion. The other end of the tenderloin has some chewy portions that you may find disappointing.

When you think about cooking your filet mignon roast, consider that this cut has very petite fat. You do have a tradeoff for all that tenderness; filet mignon does not have a robust beefy flavor like many other cuts. To compensate, many cooks serve it with a gravy made from the drippings or coat the meat with a flavorful rub.

Cooking

To keep your roast from curling, take off the silverskin. This is the tough, silvery membrane on one side of the roast. take off any remaining fat deposits. Cut your tenderloin into two pieces before cooking. You can use your pan more efficiently, and for those who prefer different results, you can cook one to 120 degrees and one to 125 degrees before removing them from the oven. This way your guests have a selection of rare or medium. Before you put your roast in the oven, you will want to tie it with kitchen twine to keep the meat from flattening and losing its shape. Tie a string nearby the roast every two or three inches. The string should be firm, but not too tight. This will help your roast to cook more evenly.

Before searing your roast, pat it dry with a paper towel. A moist face will not let the meat brown properly. When searing, use a heavy based pan and give all sides of the roast a few minutes of undisturbed cooking to originate that beautiful look. If you want to apply a rub to the roast, such as a mustard herb mixture, apply it after the meat has been seared. Applying a rub like this adds flavor without remarkable the filet mignon's delicate taste.

Once you have your roast in the oven, keep a meat thermometer in it. Check it frequently. When the roast reaches 120 degrees Fahrenheit, take off it from the oven. Do not let it overcook. While you may not think it is done at this point, the roast needs to rest, and the meat will continue to cook while the resting period, raising the inner climatic characteristic someone else 10 to 15 degrees. Let the meat rest somewhere warm for at least 15 minutes to let the juices come to be reabsorbed by the fibers.

Do not tent your resting meat with foil. It will stay warm sufficient for the length of time it rests, and tenting would soften the crust by trapping any escaping moisture. Once your roast has rested, you can of course slice it for your guests, knowing that every bite will be juicy and tender.

Tips For Cooking a exquisite Filet Mignon Roast

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Three yummy Fast And Easy to get ready Japanese Recipes

There are many kinds of Japanese dishes that my house loves eating. My house loves Japanese food especially my wife because they are known to be low in fat. These are just some tasty Japanese dishes that we enjoy preparation and eating. These recipes can really be prepared even if you are in a tight schedule. These recipes are low in fat and are very nutritious. Please try and enjoy these tasty meal.

Chawanmushi is a Japanese egg-custard dish and is regularly eaten as an appetizer. My wife and kids love chawanmushi served with rice.

Japanese Cooking

Recipe for Chawanmushi (for two)

Ingredients:

- Four eggs

- Four pickled plum

- Four shrimps

- dashi (miso, flavoring broth or bullion)

- Four mushrooms

- A pinch of salt

- A diminutive whole of soy sauce

Preparation:

- put in order shrimp

- Slice the mushroom

- Add all things inside a bowl

- Add the egg last

- Put the cup into a steam cooker for 10 to 12 minutes.

Best served with white rice.

Another tasty Japanese dish that is very easy to put in order is Cheese Potato. You too can make this tasty Japanese dish in less than six minutes with this straightforward recipe.

Recipe for Japanese Cheese Potato (for two)

Ingredients:

- Two medium size potatoes

- One slice of ham to small strips

- Two tablespoons of corn

- Salt and pepper to taste

- One tablespoon of mayonnaise

- Grated cheese

- Catsup

Preparation:

- Peel the potatoes

- Put the potatoes on a small plate and cover it with "Saran Wrap" (transparent plastic food wrap) and heat in microwave for four to five minutes.

- Crush the top of the potatoes a bit but do not over do it.

- gently apply mayonnaise on top of the potatoes

- Evenly add the strips of ham on top of the potatoes.

- Evenly add the corn on top of the ham.

- Sprinkle salt and pepper to taste

- Sprinkle some grated cheese on top and add a dot of catsup in the middle.

Garlic Rice Ball. This is an additional one favorite Japanese rice dish that is easy to prepare. This tasty rice dish can be prepared in just under a few minutes.

Garlic Rice Balls (for two)

Ingredients:

- Cooked white rice

- Small whole of soy sauce

- Small whole of butter

- Small whole of garlic

- Small whole of basil

- Small whole of black pepper

- Small whole of mayonnaise

Preparation:

- First make two rice balls about 3 centimeters in diameter.

- Heat a frying pan and add a small whole of butter.

- Flatten the rice ball a bit by compressing it with your hands and fry both sides until it turns brown in color.

- When the rice ball turns brown in color, gently apply soy sauce using a cooking brush.

- remove rice balls from the frying pan and replacement it to a plate.

- Apply mayonnaise just like a chess board on the rice balls.

- Sprinkle a small whole of black pepper.

- Sprinkle some basil on top of the rice ball and you are done.

Three yummy Fast And Easy to get ready Japanese Recipes

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How to Cook Kale

Growing up in the South, I knew exactly three kinds of cooked greens: cabbage, turnip greens and collard greens. Today, though, the produce aisles of the stores I shop are overflowing with a huge variety of greens, many of which were exotic to me until fairly recently. Kale, for example.

Actually, though, kale is just a form of cabbage--but one in which the leaves do not form a head. In this it resembles wild cabbage. More surprising to me was learning that collard greens are a type of kale. So in a sense, I've been eating kale all my life.

How To Cook

The plant sold as "kale" in the stores, though, is somewhat different from collards, and can be enjoyed for its own distinctive taste. It is a hearty rather than a delicate taste, and can be used to add intensity to salads, among other dishes.

Thanks to its hardiness, kale freezes well, unlike some other greens. You might find that freezing, even if just for overnight, will make it sweeter and tastier.

Before cooking kale, be sure to remove and discard the plant's tough center stalks. Even without the stalks, kale will be chewy. Thorough cooking is necessary to keep it from being too chewy.

Two easy ways to cook kale are by boiling and sautéeing.

To boil kale, wash the leaves and then rip them into bite-sized pieces. Put them in a saucepan with a half cup of water and a quarter-cup of vinegar. Bring to a boil and cook until the kale has turned a bright green. Remove from heat, drain off the liquid, and serve. For extra bite, sprinkle with crushed red pepper.

To sautée kale, wash the leaves and rip them into small pieces as above. Add the pieces to a frying pan in which you have sautéed a couple of cloves of minced garlic and some minced ginger in a little red wine or vegetable broth. Add 2 tablespoons of tamari or soy sauce and continue cooking until the kale is a bright green. Remove from heat and serve. For extra crunch and taste, sprinkle with sesame seeds before serving.

However you choose to cook and serve it, you can feel good knowing that you are providing yourself and your family or guests with a food that is packed with nutrition. Kale is an excellent source of vitamin C and folic acid, as well as carotenoids, the precursors to vitamin A.

How to Cook Kale

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her secret source for the most mouth-watering restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Chinese Restaurant Menus - Why Full-Color Menus Are Important to Your Customers

Chinese restaurants as a whole tend to have bold, bright, and colorful imagery in their establishment. Many Chinese restaurants have walls lined with elaborate golden dragons, lucky knots, and other Chinese imagery. Your menu shouldn't be any different - it should stay focused and true to your restaurant interior. You will find your menu flyers produce a much better response if the menu design shows the customer that you are an authentic Chinese restaurant before the customer even reads your menu. This also helps you in a multitude of other ways including branding, consistency, and the ability to stand out amongst other popular take out restaurants. With full color menus in your Chinese restaurant, your business can stand out above the rest and catch the eye of potential customers.

Full color menus also provide sales increases to your business, no matter what your food specialty may be. In today's modern society, color advertising is very much in demand and it is expected of professional businesses. That means printing in anything less than full color now looks unprofessional as well as unappetizing. A customer who looks at full color printing will see a professional, qualified, and trustworthy business. However, grayscale menu printing results in the customer viewing the business as unprofessional, "cheap", tacky and of a poor quality. First impressions are vital to your restaurant especially when you want people to choose your restaurant over competitors.   If you are using photo imagery in your menu design which is an important element of restaurant menus, it is also a good idea to choose full color printing rather than black and white printing. This is because photos, particularly of food, do not look good in grayscale format. Photos in black and white will look dull, bland and in some cases it may be very hard to distinguish what the picture is actually of when you have never seen it before and don't know what it is meant to be. Customers will respond much more positively to a picture of food in full color than to one in black and white as full color imagery of food is much more tempting and clear. When the customer can see exactly what the food will look like, and how great it looks they are much more likely to order it from you. Lastly, full color printing not only generates more sales through increased customer response, but it also saves you money. This is because full color printing is no longer as expensive as it used to be especially with the right printing company handling your print job. Flyer printing is one of the cheapest forms of offline marketing used today and remains one of the most effective so you will definitely see your money returned with increased sales. Not only that, but because you choose full color printing for your Chinese menu printing job you will get even more customers responding to your flyer design and even more sales to cover the small increase in expense for choosing full color printing.

Chinese Cooking

Chinese Restaurant Menus - Why Full-Color Menus Are Important to Your Customers

Chris Barr is an experienced marketing professional and graduate of Christopher Newport University. His areas of expertise include SEO, Direct Mail, Ad Campaigns, Business Development, Copywriting, Product Management, New Vertical Identification, Lead/Pipeline Development, PPC (Google, Yahoo, MSN), Email Campaigns (HTML), Analytics, Technical Writing, PR (press releases, radio, media communications, Organic Search Optimization, Article Writing, Technical Writing, Video and Audio Production, Blogs/Web 2.0/Social Networking, Link Building, MS Windows XP/Vista/Office, ACT!. Chris currently serves as Marketing Director for Taradel.com and may be contacted directly regarding your print advertising needs.

Copyright 2009 Taradel, LLC. All rights reserved.

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Hibachi Grills - The Japanese Influenced Cast-Iron Hibachi Grill Explained

The Hibachi grill is one of the lesser known types of barbecue when compared against the likes of leading manufacturers conveyable grills such as the Weber Smokey Mountain, the Cobb and the Cadac's of this World.

Japanese in origin, the Hibachi well originated in Japan as a type of brazier that was used by nobles as far back as the 6th century. Back then, Hibachi's were commonly made from clay that was lined with wood, and as such was a functional and reasonably durable piece of cooking equipment.

Japanese Cooking

These days, the Hibachi invent has grown in popularity and these days is commonly made from cast-iron, using charcoal as fuel to provide a original style of cooking that is commonly used in modern barbecue grills.

Just like its modern counterparts, the Hibachi grill is produced by many divergence manufacturers and is available in assorted sizes and configurations to suit distinct needs, and despite is antique origins, performs just as well development the Hibachi a very favorite type of grill to cook on thanks to it's direct cooking and portability.

When buying a Hibachi grill, it is worth paying extra for a cast-iron version as these are excellent in many respects to those that are made from aluminium which are not only inefficient to cook on, they are also not particularly durable.

Hibachi grills are available in distinct designs, being embellished with curious symbols, distinct colour schemes and other aesthetically pleasing adornments development them eye-catching when displayed outside.

Their invent varies considerably from one constructor to another, and for maximum flexibility it is worth inspecting purchasing a Hibachi that has adjustable grills that will give you more operate over cooking your food. Some habitancy prefer the basic, fixed invent that does not allow for adjustments to the cooking grate height as this is considered to be a more "pure" form of cooking on the Hibachi grill.

One of the unique aspects of using a Hibachi grill is that many of them allow the charcoal to be located at two distinct levels under the grill. This allows the cook to have two distinct temperatures to cook at, allowing larger items to be cooked at a higher temperature on one side, while smaller pieces may be cooked at a slower rate on the other.

It is worth noting that not all Hibachi grills are equal, and if flexibility is something you are looking for in this style of Bbq grill, then look for models that incorporate vents in them, which allow for fine adjustment of air intake which will allow you to have greater operate over the cooking temperature. It will take some time to get used to using these vents as you cook, and this is all part of the great Hibachi cooking experience.

Cooking on a Hibachi Bbq grill is roughly identical to any other charcoal grill, apart from the fact that the grill has the quality to have two distinct temperature zones, while this is an advantage the Hibachi is well only superior to cooking smaller cuts of meat, such as chicken pieces, wings, burgers, and kebabs.

When using the Hibachi, remember that cast-iron versions hold heat very well, so always operate the grill, having a good pair of heat-resistant oven mitts to hand. Also ensure that the Hibachi is located on a strong steady outside that is level such as a stone or wooden floor, and always have a pail of water or sand, or great yet, a small fire extinguisher close by.

The Hibachi is unique in many ways and will appeal to many habitancy for a variety of reasons. One of the finest things about the Hibachi is the way that it is capable of cooking food just as well as many good quality grills that cost any hundred pounds as well as being an curious focal point where ever it is used.

Take your time selecting a Hibachi grill and enjoy using it and tasting the great food that it produces in the original methods used by the habitancy of Japan and China many centuries ago.

Hibachi Grills - The Japanese Influenced Cast-Iron Hibachi Grill Explained

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Teaching Kids How to Cook

Kids love to cook, and cooking with them can be a lot of fun, albeit sometimes a bit messy. In addition to having fun, there are some really good reasons to teach your children how to cook, such as:

• You're spending time doing something with them, bonding and giving them the parental attention they need.
• You're making memories - and memories that involve food are nurturing memories. What kinds of food memories do you have?
• Decorating holiday cookies with your Mom? Helping Dad make his special barbeque sauce? You can be intentional about creating food memories with your children.
• You're teaching and reinforcing learning, and they don't even know it. They are reading, doing chemistry and physics and practicing math.
• You can pass along your family heritage to your children - and cooking with them gives you another opportunity to be intentional about it.
• You are teaching them the skills they need to be successful adults. You have about 18 years to teach your children the life skills they need - and cooking is one of those skills.

How To Cook

Over the course of those 18 years, your children need to learn:

1. Kitchen and food safety
2. Cleanliness
3. How to choose ingredients
4. How to use utensils, knives and equipment
5. How to measure liquid and dry ingredients accurately
6. Cooking techniques
7. Nutrition
8. Meal planning
9. Menu planning
10. How to shop for food
11. How to budget for food and stay within the budget
12. Proper table setting and serving
13. Good table manners

It's really easy and fun to teach your kids to cook if you remember a few simple rules:

1. Safety first.
2. Adult supervision as needed.
3. Make it fun for everybody.
4. Give lots of positive reinforcement.
5. Keep it age-appropriate.

When you're teaching young children how to cook, it's important to establish firm safety rules and to enforce them. Children shouldn't use the stove or electric appliances until they are tall enough to reach them safely without standing on anything. They shouldn't use kitchen knives until they have sufficient fine motor coordination to use them safely - usually somewhere around age 10. Make sure your children understand the safety rules and why they are important.

Adult supervision is necessary whenever your child is learning a new kitchen skill. As the child becomes proficient in the skill, you can back off a bit and just check in periodically to see how he or she is doing. Later, you can be available if they need help. Eventually, the child will be able to perform the skill independently.

Children can begin to help in the kitchen at a very young age. Infants want to be wherever you are, but they can get underfoot and the kitchen can be a dangerous place. You can sit the baby out of the way and give him or her some plastic bowls and wooden spoons and he will usually play happily pretending to cook with Daddy or Mommy.

At two or three, the child can stand on a chair and pour ingredients that you've measured into a bowl. He or she can also help clear the table by removing placemats and napkins.

Preschoolers can spread peanut butter on bread with a dull knife, tear up lettuce for a salad, mash soft fruit, wash fruits and vegetables and stir things together (unless they are hot). Your preschooler can learn to set the table and can begin to learn basic table manners.

School age children can use the whisk, can opener and hand egg beater. They can measure ingredients and mix them in the right order. This is a good time to invest in a child-friendly cook book with recipes the child can make with minimal supervision. School age children are usually ready for restaurant manners.

By age 10 or so, your child can begin to use the stove, knives and mixer with supervision. He or she can prepare simple recipes and will take a lot of pride in making a dish for dinner. This is a wonderful age to start baking - they will enjoy making cakes and cookies. Preteens can set the table, including crystal and extra forks, and can learn how to serve meals. They are usually ready to participate in formal dinner parties, using correct manners.

Young teens can usually plan and prepare a meal with minimal supervision. They will enjoy planning the menu for a party, shopping for it and helping with the preparation. They can understand about nutrition and food safety and are able to make sure the kitchen is cleaned up when they are done cooking.

Older teens are on the cusp of adulthood, and are ready to learn about budgeting, menu planning and shopping. They will soon be on their own, using the cooking skills you've been teaching them for the past 18 years.

Teaching your kids how to cook is fun and rewarding. Watching your child acquire essential life skills and feel good about himself or herself is your first reward. Later, you'll enjoy the rewards of having your teenager surprise you with a birthday cake she made by herself, having your married daughter show up for Thanksgiving dinner with Dad's favorite casserole, or having your son call and ask for Grandma's chocolate chip cookie recipe-because he wants to make them with his kids.

Teaching Kids How to Cook

Bill Long is the administrator of GatewayGourmet.com, a website with culinary how to's, resources and recipes for anyone interested in cooking by focusing on sauces and culinary schools.

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Jamaican Food

Jamaica is a culturally diverse country whose population most notably includes Africans, African-Europeans, and Chinese. The various races have reached Jamaica either through expeditions to conquer the land or for trading purposes that have left countless influences on Jamaican culture, particularly in Jamaican cuisine. Jamaican food may not be as popular as Chinese, Japanese, or Chinese food, but it is strongly making its mark in the food industry.

Original Jamaican inhabitants, the Arawak and the Carib Indian tribes have established a rich variety of cooking styles and techniques, using the fresh produce native to the island. Although Caribs are known to be cannibals, they are known to spice raw meat and seafood using chili peppers, a staple in Jamaican cooking. Arawaks, on the other hand, devised a slow-cooking method of meat by placing it on a makeshift wooden grill over open fire. Food historians believe that this method is what pioneered barbecuing.

Chinese Cooking

At present, one of the staples in Jamaican diet is breadfruit. Introduced in the 1700s together with other fruits and crops once unknown to the island, these imports became part of Jamaican cuisine as we know it. African settlers also introduced the use of okra, callaloo, and ackee, which are now common ingredients in Jamaican cooking.

Chinese and Indian servants who once worked in vast Jamaican coffee plantations also imported their own cooking methods and ingredients to Jamaica. Their influence is apparent in Jamaican's fondness for curried goat, a Jamaican favorite usually reserved for special occasions. Rice is also included in the vast array of Jamaican food and offers neutral flavors to complement naturally spicy Jamaican cuisine.

Since Jamaica is surrounded by water, it is no wonder that seafood plays an important role in Jamaican cuisine. Salted cod is one of the best-known Jamaican foods that is usually served with ackee. Jamaican jerk is also a popular dish renowned for its spicy, tangy flavor. Jerk can either be a dry seasoning rubbed directly into the meat or can be combined with water in which to marinate meat. Jerk recipes all have allspice, chili, salt, and a variety of up to thirty herbs and spices and may be used with meat, chicken, and fish.

Jamaican Food

Jamaica provides detailed information on Jamaica, Jamaica Resorts, Jamaica Weather, All Inclusive Jamaica Vacations and more. Jamaica is affiliated with Jamaica Vacation Packages.

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How to Cook Bok Choy

Bok choy is a leafy vegetable belonging to the cabbage family. Long familiar to Chinese cooks, and to those who love Chinese food, it is showing up in a wide variety of other types of dishes. In fact, in any recipe in which you would normally use cabbage, you can probably use bok choy.

Nowadays bok choy can be found in most local supermarkets the year around. You might find it spelled as "bak choi" or even "paak choi," but "bok choy" seems to have become the preferred form in North America. Less commonly, it will go under a different name altogether; Chinese mustard cabbage, for example.

Chinese Cooking

Just as with other green leafy vegetables, you should look for plants that are free of brown spots and that have firm stalks. The stalks themselves will be white in color; the leaves a darkish green.

Bok choy is wonderfully nutritious. It is low in calories--about a dozen in the usual serving. It is also bursting with vitamins A and C. In fact, you could get nearly all of your recommended daily allowance of the latter in one serving of bok choy, and about a third of your RDA of the former.

Bok choy is an easy plant to prepare. Just give it a good rinsing first and you can munch it raw for a healthy afternoon snack, or chop it up and add it to a salad.

Need a quick side dish to a main meal? French-cut the stems into pieces and place them, with the leaves, in a casserole dish. Add a little water, cover the dish, and zap in the microwave for 2 minutes. Remove just the leaves from the dish and zap the stems for 3 more minutes. Season both the leaves and the stems with butter, salt and pepper and serve it all together.

The most common way to cook bok choy is to stir fry it, in a wok or a regular frying pan. Tear or cut the leaves and stems and place in the pan, add three tablespoons of water, and begin heating (use a medium setting) as you stir. Add some cooking oil into which you have strained some fresh garlic. Remove the leaves at the two-minute mark and continue stir frying the stalks for three additional minutes.

After cooking, but before serving, drizzle a little soy sauce or sesame oil over the bok choy.

You can also include bok choy in a more robust stir fry, one that contains shrimp or chicken perhaps, along with bean sprouts, snow peas and other Chinese-restaurant type ingredients.

My main suggestion for bok choy? Experiment! Really, it's hard to go wrong with this versatile vegetable in the kitchen.

How to Cook Bok Choy

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her secret source for the most mouth-watering restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Cream Cheese Cooking Tips

To get the best from your cooking using cream cheese, here are a few tips that will see you using this type of cheese in your recipes a whole lot easier. The following tips

How to Soften Cream Cheese: Place a wholly unwrapped package of block cream cheese, whether quarterly or light creamed cheese, in microwaveable bowl. Microwave on High for 30 to 45 seconds or just until softened. Add 15 seconds for each additional block of cheese. Alternately, leave your creamed cheese wrapped out at room climatic characteristic for about an hour before using.

Cooking

How to Safely Store Cheese-Frosted Cakes: Cakes filled and/or frosted with cream cheese icing should be stored in the refrigerator. But you knew that already ;) icy is not recommended.

How to store a block of Cream Cheese: Cheese in a block can in fact go to waste if not stored correctly. It is easy to store your block cream cheese by naturally retention it in your refrigerator. For blocks that have been opened, rewrap tightly in plastic wrap. icy is not recommended.

Lower Fat Options: To make your cheesecake that slight bit lower in fat, replace your quarterly creamed cheese with a block of light creamed cheese, try margarine suitable for cooking instead of butter, swap full fat biscuits for low fat ones, and serve decorated with fresh fruit. Appetizing on the lips And lighter on the hips!

To get the same great cheesecake consequent using a lower fat choice remember these tips:

* For a non bake or chilled cheesecake add an extra 1 teaspoon of gelatine dissolved in an extra 1 tablespoon of water to the recipe.
* For a baked cheesecake add an extra 1 teaspoon of flour, cornflour or custard powder to the recipe.

Cream Cheese Sauces: When there's creamed cheese in the fridge, development an lowly meal fabulous with a Appetizing creamy sauce is easy. Make pasta, chicken, fish - whatever's on the menu - even yummier in a flash (or, more likely, a saucepan).

o Creamy Pasta Sauce - Who said creamy sauces have to be taboo? Heat equal amounts of a spreadable light cheese and milk, stirring until melted and smooth. If you like, add some Parmesan cheese and/or dried (or fresh) herbs such as basil or oregano. Delicious!

o Creamy Cucumber Sauce for Salmon - Heat 3/4 cup skim milk with 1/2 cup spreadable light cheese (plain or Garlic & Herb, your call), stirring until melted and smooth. Add about 1/2 cup diced cucumber and 2 Tbsp. Chopped fresh dill. Divine...

There's hardly a thing in your pantry or fridge that can't be transformed with straightforward cream cheese recipes, so why not experiment?

Cream Cheese Cooking Tips

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Meat Cooking Times - Find Your Roast Cooking Times Here

One of the most asked questions I see on forums is "how long to I cook my roast for?", and I've seen answers that range from the thickness of the meat to either or not it has a bone in it and so on to the type of oven being used and so on.

In my experience, the thing that determines your meat cooking times the most is weight. The more it weighs, the bigger it is and therefore the longer you need to cook it.

Cooking

A secondary thing that will help you is being able to check the internal temperature of the meat. To do this, you need a tool called a meat thermometer.

Using a meat thermometer is more leading with poultry as you can't eat that raw. Although it's not strictly primary it's a good tool to have if you're cooking your first roasts. Most kitchen shops or barbecue shops will have one. When using it, make sure you insert it into the thickest part of the meat, and don't touch the bone. Give it about 15 seconds until the temperature indicator stabilises.

So, here you will find the meat cooking times for your favourite roast, both in a conventional oven and a kettle Bbq (which is my adored method). I have also included the final internal temperature of the roast if you're using a meat thermometer.

Conventional Oven

The meat cooking times given below are the same for both gas and galvanic ovens.

Lamb Cooking Times

- Types of cut: leg, chump leg, loin, crown roast, rack, forequarter, shoulder, rolled breast.

- Lamb requires 30 minutes per 500 grams/pound.

- Cook at 180°C / 350°F / Gas Mark 4 / Moderate oven.

- Final internal meat temperature should be 75°C / 165°F for medium, or 80°C / 175°F for well done.

Beef Cooking Times

- Types of cut: yearling silverside and topside, sirloin, rolled rib, standing rib, blade.

- Beef requires 30 minutes per 500 grams/pound for a medium roast. If you like it medium rare, - cook for 20 minutes per 500 grams/pound.

- Cook at 180°C / 350°F / Gas Mark 4 / Moderate oven.

- Final internal meat temperature should be 60°C / 140°F for rare, 70°C / 160°F for medium, or 75°C / 165°F for well done.

Pork Cooking Times

- Types of cut: leg, loin, shoulder, foreloin, belly.

- Pork requires 45 minutes per 500 grams/pound.

- Cook at 180°C / 350°F / Gas Mark 4 / Moderate oven.

- Final internal meat temperature should be 85°C / 185°F.

Chicken Cooking Times

- Types of cut: whole.

- Chicken requires 30 minutes per 500 grams/pound. If the chicken is stuffed, then add 30 minutes to the total cooking time.

- Cook at 180°C / 350°F / Gas Mark 4 / Moderate oven.

- Final internal meat temperature should be 85°C / 185°F. Make sure the juices run clear as well.

Turkey Cooking Times

- Types of cut: whole.

- Turkey, as a good rule of thumb, requires 20 minutes per 500 grams/pound. If the turkey is stuffed, then add 10 minutes per kilo (or 20 minutes per pound) to the total cooking time.

- Cook at 180°C / 350°F / Gas Mark 4 / Moderate oven.

- Final internal meat temperature should be 85°C / 185°F. Make sure the juices run clear as well.

Kettle Bbq

The meat cooking times given below are for medium fires, for which I use 23 medium-sized briquettes per side.

Note that the fancy the following meat cooking times are separate to a conventional oven, it's because a kettle doesn't cook at a constant temperature. The introductory temperature is higher, and it then gradually lowers during the cooking.

Lamb Barbecuing Times

- Types of cut: leg.

- Lamb requires 20 minutes per 500 grams/pound.

- Final internal meat temperature should be 75°C / 165°F for medium, or 80°C / 175°F for well done.

Beef Barbecuing Times

- Types of cut: yearling silverside and topside, sirloin, rolled rib, standing rib, blade.

- Beef requires 15 minutes per 500 grams/pound for a medium roast.

- Final internal meat temperature should be 60°C / 140°F for rare, 70°C / 160°F for medium, or 75°C / 165°F for well done.

Pork Barbecuing Times

- Types of cut: leg.

- Pork requires 20 minutes per 500 grams/pound.

- Final internal meat temperature should be 85°C / 185°F.

Poultry Barbecuing Times

This includes chicken and turkey.

- Types of cut: whole.

- Use the following table to guide you. If the bird is stuffed, then add 30 minutes to the total cooking time.

- Final internal meat temperature should be 85°C / 185°F. Make sure the juices run clear as well.

I've given you three sizes to pick from (Size Of Bird / Metric Weight / Uk-Usa Weight), depending on your location, along with the recommended time.

Number 10 / 1.0 kg / 2.2 lbs = 50 minutes

Number 15 / 1.5 kg / 3.3 lbs = 1 hour

Number 20 / 2.0 kg / 4.4 lbs = 1 hour 10 minutes

Number 25 / 2.5 kg / 5.5 lbs = 1 hour 20 minutes

Number 30 / 3.0 kg / 6.6 lbs = 1 hour 30 minutes

Number 35 / 3.5 kg / 7.7 lbs = 1 hour 40 minutes

Number 40 / 4.0 kg / 8.8 lbs = 1 hour 50 minutes

Number 45 / 4.5 kg / 9.9 lbs = 2 hours

Number 50 / 5.0 kg / 11.0 lbs = 2 hours 10 minutes

Number 55 / 5.5 kg / 12.0 lbs = 2 hours 20 minutes

Number 60 / 6.0 kg / 13.2 lbs = 2 hours 30 minutes

Number 65 / 6.5 kg / 14.3 lbs = 2 hours 40 minutes

Number 70 / 7.0 kg / 15.4 lbs = 2 hours 50 minutes

Number 75 / 7.5 kg / 16.5 lbs = 3 hours

Number 80 / 8.0 kg / 17.6 lbs = 3 hours 10 minutes

I hope this data has made your roasting much easier!

Meat Cooking Times - Find Your Roast Cooking Times Here

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How to Cook Salmon on a Grill Perfectly Every Time

Getting together with family or just want to make the perfect grilled salmon? Then read on...

Salmon on a grill is absolutely delicious. It can, however, be a bit tricky. If you are the kind of person who can burn water on the stove, here are some great tips.

How To Cook

First of all, you want to leave the skin on the salmon. This will help the salmon cook all the way through without charring the meat. Heat your grill to medium high heat.

The next thing you want to do is rub or brush the skin of the salmon with a bit of olive oil. This is one of the greatest tips on how to cook salmon.

The olive oil on the skin helps bring out the flavor of the meat. The small layer of fat on the skin also helps with flavor.

You can also season the salmon with your own personal seasonings if you choose. Some good seasonings for Salmon are lemon and pepper seasoning, garlic, and cayenne pepper.

It's up to you on what kind of seasoning you want. You will place the salmon skin side down on the grill and cook for around five to seven minutes.

Check to make sure that no part of the salmon is cooking faster than another. If there are parts which are cooking faster, move the salmon to a cooler part of the grill.

Continue cooking for another five to seven minutes. It's not hard to learn how to cook salmon if you remember to leave the skin on, and keep the grill closed while it's cooking.

Also, you want to check and make sure the meat of the salmon is flaky and not heavy. Then, take the salmon from the grill and brush with butter and a bit of lemon juice. Yummy!

How to Cook Salmon on a Grill Perfectly Every Time

Make sure to eat a Healthy Dinner and enjoy some Easy Healthy Dinners your entire family will enjoy.

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Filipino Recipes for the Weight-Conscious

We've always been known for our love of food, but for most people, that hearty appetite comes at a price. With our increasingly hectic lifestyles, there's hardly any time to exercise or get fit. Add to that the fact that Filipino cuisine tends to be high in fat and calories. Yes, it's great food, but you have to admit it's not exactly healthy.

But before ditching that adobo or taking out those South Beach cookbooks, here's some good news: there is such a thing as low-fat Filipino food. In fact, you can make any dish diet-friendly with just a few simple tweaks-without giving up any of the flavor. If all that eating is taking a toll on your waist, start eating healthier with these tips and 1. Make substitutions

Italian Cooking

One of the secrets to low-fat cooking is replacing common ingredients with low-fat alternatives. Start with your oil: most people use regular cooking oil, which is made from animal fat and very high in cholesterol. Use vegetable-based oils such as corn, canola, sunflower, or if you can afford it, olive oil. When making salads, replace mayonnaise with mustard or vinaigrette, and use fresh instead of canned ingredients.

A common problem with substitution is that they don't always work. You can't expect them to taste the same as the original, but they don't have to taste bad. It takes some practice and experience to know which ingredients will work together and which ones will not. Feel free to experiment-you'll learn from your mistakes and get the hang of it in no time.

Fish is a favorite replacement for meat dishes. Try this low-fat recipe in place of steak and meat chops.

Grilled Tuna Steak

Ingredients:

4-6 fresh tuna steaks

1 bottle of Italian dressing

¾ tsp salt

pepper to taste

Arrange the tuna in a large baking dish. Coat each steak with the Italian dressing and cover the pan. Marinate refrigerated for a few hours or overnight. Grill or broil the steaks until done (when the flesh flakes off easily). Season with salt and pepper before serving.

2. Always go fresh

You don't have to give up dessert altogether if you're watching your weight. Just choose the right desserts-avoid those rice cakes and creamy salads they serve at parties. Instead, use fresh fruits to make your own Filipino desserts recipes. For a little variety, try some of our native fruits such as lanzones, durian and langka. Mix your favorite fruits together and you've got a nice low-fat salad, perfect for those cravings in between meals.

Remember to get your fruits and vegetables fresh. It's very tempting to get canned or pre-packed food, but those tend to be high in calories and packed with preservatives, not to mention overpriced. Get your fruits and vegetables whole and slice them up yourself. That way, you can control your serving portions and cut them any way you like.
This is great if you like to make quick salads and sandwiches.

3. Grill what you can fry

Most Filipino recipes involve deep frying, sautéing, or other methods that involve cooking in fat. Most of the time, you can do without the frying and use healthier cooking methods. Try grilling pork chops or chicken instead of frying. It helps preserve the flavor and gives a rich, smoky aroma. It also sheds some of the fat off the meat, whereas frying seals it in and makes it even fattier.

Explore other cooking methods as well. Steaming, broiling, and poaching are all excellent methods for low-fat cooking. Their main advantage is that you can cook your food more evenly, a common challenge in frying. If you're new to the kitchen and don't know how to experiment, just look for Filipino cooking recipes that you can prepare without the oil.

4. Watch your portions

The reason some diets fail is that the serving portions are bigger than recommended. People tend to overeat when they know their food is low-fat. Don't follow the recommended portions of Filipino food recipes. If the recipe says it serves 6 people, it often means tiny servings that don't even feed half a person. Read the nutritional information on your food labels; their serving sizes are usually more accurate. you don't have to count each calorie every time you cook, but you should have a general idea of each ingredient's nutritional value. If the dish already has meat or something heavy, balance it out with lighter ingredients such as leafy greens.

Filipino Recipes for the Weight-Conscious

Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at [http://www.kusina.ph] A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at [http://www.kusina.ph/low-fat-filipino-desserts-recipes/] with food lovers the world over. Bon appetit!

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Organic Food and Locally Grown Food - Are They the Same?

In the U.K., consumers are gobbling up organic food by the bushel. In fact, according to the Organic Centre Wales, "Direct sales of organic food straight through box schemes, farmers' markets and farm shops grew by more than a third to L144 million while 2004." And those numbers have continued to rise as consumers become increasingly concerned about the long-term effects of the chemical fertilizers and pesticides used on crops grown by non-organic farms. While most habitancy agree that organic food is preferable over non-organic, a moot has begun about the source of organic foods. For example, is imported organic food as desirable as Uk organic food?

Making the Case for Local Organic Food

Thai Cooking

Those on one side of the moot insist it doesn't matter where organic food is grown; rather, the crucial factor is that the food meets stringent standards to ensure that it is truly organic. Those on the other side of the moot are equally vehement that locally grown organic food is preferable to imported organic food, both because the fossil fuels used to converyance imported organic food add to global warming and because Uk organic food supports local farmers.

Advocates say that you can find Uk organic food at an organic farm shop, or even arrange for organic food delivery right to your door. You can even find organic fish, such as organic trout from an organic fish farm. There, the organic trout may live in 400-year-old spring water and eat natural shrimp that comes from organic watercress beds.

Those who favor importing organic food point out that an organic farm shop will only have seasonal foods, which severely limit the choices consumers have when making ready meals. Imported organic food, they say, retains its superior nutritional ability while delivering a bountiful range of fruits and vegetables.

Some people, of course, take the middle ground, and opt to make your mind up their foods from an organic farm shop when what they desire is in season and shop for imported organic food the remainder of the year.

The lowest Line

People may differ in their opinions about either or not to limit one's consumption of organic food to that grown locally, but virtually every person agrees that organic fruits, organic vegetables, organic fish, and organic meats are preferable to those that are grown with chemical fertilizers, insecticides, and fungicides.

Currently, non-organic growers are authorized to use over 1,000 chemicals on crops. This translates into everything from soil erosion due to over-farming to perilous toxic runoff into our drinking water. Growing food organically is a way to reverse this trend. With over 700,000 hectares dedicated to Uk organic food, farmers are trying to meet buyer demand. Still, some markets import approximately half of the organic food they sell. As for who will win the moot over locally grown organic food vs. Imported organic food, only time will tell.

Organic Food and Locally Grown Food - Are They the Same?

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Chinese Cooking Recipe - The Secret Of The Delicious Delicacy!

Chinese cooking recipes for the American homes are just an adjusted recipe of the original Chinese recipes. They taste good and marvelous. The original recipes are favorites for many across the world as they taste delicious. For example, let's consider the process of making Chinese recipes. They are seasoned with a combo of sugar and chilies to produce a dish with a real flavor. The addition of few more nice spices and the cooking of the recipe over the flame are the specific characteristics of the Chinese cooking recipe and this has brought fame to it thought America. It is very easy to prepare the recipes and they are generally made in pieces as per the Chinese manner of food preparation.

There are various elements or ingredients in the list of the Chinese manner of food preparation. Chinese soups, noodles and rice are the most popular among them. One can easily point out the Singapore Noodles as the most popular of the Chinese cooking recipe when it comes to talking of the famous recipes across the world. It is prepared by roasting shrimps or pork with noodles. Bean sprouts, noodles, steamed rice, garlic, shredded Napa cabbage and Soy sauce are the important contents of the recipes and they can added with ingredients of their choice. The vegetables and the ingredients are cooked in the flame and the noodles are fried deeply in oil. Then they are both mixed in the end. Chinese food lovers throughout America prefer the Szechwan and Shanghai type of noodles.

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A Chinese green fried with shrimps is the other popular recipe that is made by the combination of Chinese mushrooms and greens with marinated shrimps. The preparation of the recipe details the deep frying of the fish along with the vegetables to get the particular flavor. When they are served with rice it can be considered as full meals for two persons. The Manchurian recipe is the other well known of the Chinese cooking recipe. A mixture of chicken, noodles and vegetables constitute the Manchurian. Extra care should be taken in adding the correct quantity of vegetable, sauces, spring onions, and spices for the preparation of the Manchurian. The vegetables and the chicken are well mixed and made rolled into small balls which are then fried deeply in oil to get a crunchy product. The fried balls are provided with gravy to get the exact flavor. Spring onions are decorated alongside to make it colorful.

Making of the dish and adding spices alone does not sum up the Chinese cooking recipe. In truth these recipes are nutritional and healthy too. The recipes involve the cooking of both the vegetarian and the non vegetarian items. These recipes have attracted a lot of food lovers because of the addition of various kinds of spices. These recipes are listed in almost all restaurants. The Chinese culture is very well propagated to the foreigner as well.

Chinese Cooking Recipe - The Secret Of The Delicious Delicacy!

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Page Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

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