Chinese Recipe of Beef With Broccoli

Beef With Broccoli is a classic when it comes to chinese cooking. It makes a perfect plate for almost all occasions.


Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot. Serves 3 to 4

Smoked London Broil With Ancho Chilli Jam And Mediterranean Salad

Ancho chillies pick up smoky tones in this recipe from the chef at
Lovells of Lake Forest in Illinois. It's great thinly sliced in a
sandwich and, paired with this salad, it's a fusion dish brimming with
flavour.

For the Ancho chilli jam:

1/2
pound dried Ancho chillies
1/4 cup honey
1/4 cup red currant jelly
1
tablespoon white wine vinegar
4 cloves garlic
1 shallot,
quartered
2 London Broil steaks, about 1-1/2 pound each
Mesquite
chips, soaked in water for at least 30 minutes

For the
Mediterranean salad:

4 tomatoes, large dice
1 onion,
small dice
24 pitted Kalamata olives
Juice of 2 lemons
2
tablespoons extra virgin olive oil
Salt
Freshly ground pepper

To
make the jam: Halve the chillies; remove and discard seeds. Place in a
medium glass bowl; pour enough boiling water over chillies to cover
them. Cover bowl with a plate; allow chillies to steep 30 minutes to
reconstitute. Drain chillies and cool completely in refrigerator.
Combine chillies and all other marinade ingredients in a food processor.
Purée until smooth. Chill until ready to use (jam may be made up to 3
days ahead of time).

Rub the steaks with the jam, place in a
resealable plastic bag, and marinate for one hour at room temperature.

Meanwhile,
make the salad: Combine tomatoes, onion, olives, lemon juice, and oil.
Season with salt and pepper to taste. Toss lightly and refrigerate.

Follow
the grill's instructions for using wood chips for smoking. Place steaks
in centre of cooking grate and grill for 8 to 10 for medium-rare, or
until desired doneness, turning once halfway through grilling time. Let
steaks rest for 5 minutes before serving. Slice thinly on the diagonal
against the grain. Serve warm with the salad on the side.

Makes 6
to 8 servings.

Beef buying tips:

*  The
meat needs to be dark in color - meaning it has been hung well and
mature.

* A thick covering of fat which adds flavor and prevents
the joint from drying out during cooking.

* The meat should be
marbled. Marbling is small slivers of fat running through the flesh.
Again this adds flavor and prevents drying out during cooking.

How To Bake A Chocolate Cake

The mention of chocolate cake brings water in everyone's mouth. This
article will help you bake a chocolate cake on your own. Here are easy
and simple steps to bale a chocolate cake.

Ingredients
Dry
Ingredients:
-    1 cup Hershey's cocoa
-    2 ½ cups brown sugar
-  
 2 teaspoons baking soda
-    2 ¾ cups sifted all purpose flour
-  
 ½ teaspoon salt
Wet Ingredients:
-    4 eggs
-    1 cup
softened butter
-    2 cups boiling water
-    1 ½ teaspoon
vanilla
Icing:
-    1/4 cup milk
-    1/4 cup baking cocoa
-  
 2 cups powdered icing sugar
-    1/2 cup or a stick of unsalted
butter
-    1/2 teaspoon vanilla

Procedure
Step 1:
First,
pre-heat the oven to a temperature of 177 degrees Celsius or 350
degrees Fahrenheit.

Step 2:
Grease two round layer pans of
nine inch and set aside.

Step 3:
Mix the cup of Hershey's
cocoa with 2 cups of boiling water until it becomes smooth and let it
cool.

Step 4:
Mix flour, baking powder, baking soda and salt
in a plastic bowl.

Step 5:
Cream the butter slowly. When the
butter gets softened and starts to cream, slowly add sugar and keep
creaming the butter until it appears fluffy and light.

Step 6:Now, eggs have to be added one at a time when the butter is done and
it has to be slowly mixed. Then vanilla is to be added.

Step 7:
Add
cocoa mixture fourths to the butter. Then add the mixture of dry
ingredients. Keep adding in alternates until the last mixture which
should be the dry ingredients.

Step 8:
The batter is to be
now placed in the pans to half or less the depth of the pan.

Step
9:
It has to be baked in a temperature of 350 degrees Fahrenheit
for nearly 25 to 30 minutes, check if is baked completely. It can be
done with a toothpick pierced into the center of the cake. If it comes
out clean then it means the cake is already baked.

Step 10:
Now,
take out the pans from the oven and let them cool for ten minutes on a
wire rack.

Icing Procedure
Step 1:
First, place the sugar
in the bowl and then slowly add other ingredients.

Step 2:
Slow
mixer speed will keep the sugar in the bowl. Slowly increase the speed.

Step
3:
If the frosting looks very thick, then milk can be added slowly
to make it thinner. Thick frosting will be difficult to apply on the
cake.

Step 4:
Use a spatula to top the cake with the icing.
It can also be directly piped on.

How To Involve Your Kids In Breakfast: Wacky Bran Pancakes

Doctors and nutritionists tell us that breakfast is the most
important meal of the day.  It is important that we get our children
involved in breakfast at an early age.  This pancake recipe is a good
way to let your children get involved in the kitchen and in creating
their own breakfast.  This is a fun way to enjoy weekend or holiday
breakfasts.  As the mother of two daughters who were members of the Girl
Scouts and as a former scout leader, I am passing this Girl Scout
recipe along to you to enjoy with your children or grandchildren.  The
children will become so involved with "their" pancakes, they won't even
realize they are eating healthy bran.

 

WACKY BRAN PANCAKES
This is an old Girl Scouts recipe.

2 cups milk
1/2 cups All-Bran cereal
1 egg, beaten
1 1/2
cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 tbsp
sugar
3 colors of food coloring, your choice

In a medium mixing bowl, stir the milk and cereal into the beaten
egg; let mixture stand for a couple minutes or until the cereal is
softened. Sift together the flour, baking powder, salt, and sugar. Stir
the dry ingredients into the cereal mixture just until blended. This
batter will be lumpy.

Take 1/3 portions of batter and put into 3 separate small bowls. Stir
your food coloring choices into the bowls of batter.

Drizzle colored batter onto a lightly greased hot griddle to make
faces, ie eyes, nose, mouth. Cook until bubbles appear. Pour 1/4 cup
batter over each face. Cook until bubbly. Turn once.

Yield: 10 to 12 pancake faces.

Enjoy!

How To Make Lower-Fat Apricot Bar Cookies

Has the doctor told you to cut back on the fat in your diet or recommended more whole grains for you? If so, this recipe for Apricot Cookie Bars may be just what you need. In this recipe, some of the fat is replaced with orange juice and there is twice as much whole-wheat flour as there is all-purpose flour. These are simple changes that will give you a healthier product without loosing flavor or texture. Give this recipe a try soon; you will be glad you did.

APRICOT BARS
1 cup + 2 tbsp whole-wheat flour
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup packed brown sugar
2 tbsp canola oil
2 tbsp frozen orange juice concentrate
1 tsp vanilla
2 tsp butter

Filling:

1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water

Cook and stir the apricots, orange juice, and water together in a 1-quart saucepan. Over medium heat, heat just to boiling. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally, or until the apricots are tender and the mixture has thickened. Set aside to cool.

Meanwhile, heat the oven to 350 degrees. Spray a 9-inch square pan with nonstick cooking oil spray; set aside.

In a medium bowl, stir together 1 cup of the whole-wheat flour, the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the egg, brown sugar, oil, orange juice concentrate, and the vanilla at medium speed until smooth. Stir in the flour mixture just until blended. Reserve 1/2 cup of this dough mixture for the topping. Pat the remaining dough into the prepared pan. Spread the apricot filling over the dough.

To the reserved dough add the remaining 2 tablespoons whole wheat flour and the butter; blend with a pastry blender or a fork until crumbly. Sprinkle over the apricot filling.

Bake at 350 degrees for 25 to 30 minutes or until the top is a golden brown and firm. Cool completely before cutting into 16 bars.

Note: The orange juice replaces some of the fat in this recipe plus the majority of the flour is whole-wheat, thus making this recipe healthier than most bars.

Online Recipes Can Be Really Fun

If your sporting head does not allow you to fall for the same food time and again, then you recognise for certain that there is a requirement for a change.

You see a lot of options for discovering out anything new to make. There are lots of cooking books that carry complete directions but you need to buy them. There are internet sites that provide recipes that you should try out at home.

The old fashion of studying cooking
cookery books is still used among a lot of individuals. But those that have a little idea about how to make a quick search on the cyberspace, can discover recipes on online sites and not have to read through big records to find out anything interesting to cook.

If you spend some time searching for a recipe, you will may find that about any type of recipe is ready on one or more websites. There is not a single but lots of such web sites that supply data on cooking almost anything you like.

You will be stunned to discover how good it is to find any recipe you need to. Once you do a quick search, you may be able to find the recipes for yourself. It may take not more than a minute to determine what you need.

Thus it is viable to cook something new today by understanding a recipe with all the commands and also step by step video tutorials about how to do it. You are able to throw upon a pleasant surprise to your loved ones by cooking something that they will be unique and what they will love to eat.

If you have still not taken benefits of the large number of internet sites providing recipes of all types, you are really losing a lot. You have to learn that it is feasible to lay your hands on all these free information available to you.

Bilingual Legally Compliant Canadian Food Labels: Accessible With Acc Label

Food labelling is a crucial part of product development. Food products may be nutritious, delicious, and attractively packaged, but unless their labels conform to Canadian regulations, they may not be sold in Canada.

ACC Label is a team of nutritionists, food scientists and translators offering labelling expertise to companies interested in marketing food products in Canada.

They provide database and laboratory nutritional analysis to determine the nutritional composition [protein, fat, carbohydrate, etc.] of food products.

Database analysis consists of determining a product's nutritional content on the basis of the nutritional values of its ingredients. Good database analysis, however, is not just a matter of entering data into nutritional analysis software and letting the computer do the rest. Extensive food science and nutrition knowledge are necessary to ensure reliable data. ACC Label's nutritionists have perfected the database analysis methodology to provide accurate results.

Laboratory analyses consist of chemical breakdown of the actual products. ACC Label contracts with laboratories fully accredited by the Standards Council of Canada for such analyses.

Once the nutritional composition of the food product is known, ACC Label produces compliant, print-ready Nutrition Facts tables.

In addition to nutritional labelling, ACC Label provides food label regulatory analysis services. They scrutinize the labels to:

• determine whether all the mandatory labelling elements are displayed as required by regulations
•  ensure no label elements are misleading and illegal;
• ecommend appropriate value-added claims [e.g. "Organic", "Source of …", etc.];

The importance of the legal compliance of food labels cannot be overemphasized, as the consequences of inadequate labelling can be very costly in fines, seizures, label reprints, etc.

Equally important is the linguistic quality of texts. Just as poor graphic design or low quality packaging, poorly written texts convey carelessness and give the impression that the product is of inferior quality.

For outstanding linguistic quality on food labels, you want to rely on people passionate about words who can convey messages with style. Also, you want people with a good knowledge of Canadian labelling requirements who will not alter the legal compliance of your labels. Finally, you want someone familiar with the particularities of the two Canadian official languages, as Canadian French and Canadian English differ from Parisian French and US English.

To complement their nutritional and label regulatory analysis services, ACC Label's offers the linguistic services you need, whether you speak English, French, Italian or Chinese.

The production and sale of quality food products is a challenge in itself. Dealing with food labelling regulations, nutritional analysis and linguistics is a totally different matter. To food manufacturers, importers, distributors and retailers who wish to focus on what they do the best, ACC Label offers peace of mind with respect to their food labelling needs.

How To Make Delicious Blueberry Breads Suitable For Diabetics

These recipes for Blueberry Corn Muffins and Light Blueberry Scones are great for anyone but especially so for the diabetic who loves bread. As long as we diabetics eat these in moderation, we can satisfy our bread craving from time to time. Enjoy with your coffee or hot tea but remember to balance with the other meals of the day to be sure you don't eat too many carbs and no protein.

DIABETIC BLUEBERRY CORN MUFFINS

• 1 3/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup Splenda granular
• 1/2 cup butter, softened
• 1/3 cup egg substitute
• 2 tsp vanilla
• 1 cup buttermilk
• 1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray or line cups with paper liners; set aside.

In a medium mixing bowl combine the flour, cornmeal, baking powder, baking soda, salt and Splenda. In a large mixing bowl, blend the butter until light and fluffy. Slowly add the egg substitute. Scrape down the sides of the bowl and continue to mix until the butter forms small lumps. Add the vanilla and buttermilk to the butter mixture; mix well. Add the dry ingredients to the wet ingredients in three separate batches, mixing well and scraping down bowl after each addition. Gently fold the blueberries into the batter. Scoop the batter into the prepared muffin cups, filling each almost to the top. Bake in the preheated 350 degree oven for 20 to 25 minutes or until done.

LIGHT BLUEBERRY SCONES

• 3 cups reduced-fat biscuit baking mix
• 3/4 cup whole wheat pastry flour
• 1/4 cup canola oil
• 3 tbsps Splenda Blend for baking
• 3/4 cup fresh blueberries
• 1/2 cup plain low-fat yogurt
• 1/2 cup low-fat milk
• 1 to 2 tsps cinnamon/Splenda mixture/optional

Preheat oven to 400 degrees.

Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large mixing bowl, combine the baking mix and pastry flour. Cut the oil in with a fork or two knives until mixture resembles coarse meal. Add the Splenda Blend and blueberries; mix lightly.

Beat the yogurt and milk together in a small bowl; add to the flour mixture. Stir just until blended and a soft dough forms. Over-mixing will make the scones tough! If the dough seems too dry add a little milk, one tablespoon at a time. Flour your hands and pat the dough into a round shape or use a rolling pin and roll into a 1 1/2-inches thick circle. Score the circle into 16 wedges.

If desired, mix some Splenda Blend with some cinnamon to make 1 to 2 teaspoons of mixture. Sprinkle over the dough.

Place on the prepared pan and bake 10 to 12 minutes at 400 degrees. Remove from the oven and cut the wedges apart. Bake another 3 or 4 minutes until golden brown.

Food And Nutrition Eat Wisely, Live Healthy!

Food is very important. FOOD AND NUTRITION, a hand book that discusses the importance of having a proper diet states that "a good diet is the most basic human need… without sufficient food we would die." That's a fundamental truth we can easily appreciate when we take a look at those emaciated figures of starving men, women, and children who are denied this "most basic human need."

There are still others who are able to meet this need to a considerable degree but who are still seriously undernourished. On the other hand, there are many others who could eat well but who end up eating wrongly—consuming large doses of junk food that provide very little nourishment. This is why it has often been said that food is one of the most abused of our possessions.

What constitutes a healthful diet? And what kind of adjustments can we make in our diet to ensure we are eating right? How can we take responsibility for our health and eat in a way that is likely to improve it?
The Essence of a Healthful Diet is basically about making good choices from the group of foods that are available where we live. For help in making healthy choices, the U.S. Department of Agriculture recommends the use of a four-tiered food guide pyramid.

At the base of this pyramid are complex carbohydrates, made up of grain foods, such as bread, cereal, rice, and pasta. These foods form the foundation of what we can call a healthful diet. Following that (tiers two and three) are two equal sections, i.e. vegetables and fruits and protein sources. These groups also include forms of complex carbohydrates. Most of your daily diet should be selected from these three food groups.

Finally, at the very top of the food pyramid is a small area that includes fats, oils, and sweets. These are categories of foods that provide very few nutrients, and so should be eaten sparingly. The recommendation is that most of your foods should be chosen from the bottom part of the pyramid, and that you choose fewer from the top. But rather than sticking to the same food items from each section of the pyramid, it is far better to experiment with a variety of foods within those sections.

This is because each food has a different combination of nutrients and fiber. Some vegetables and fruits, for example, are good sources of vitamins A and C, while others are high in folic acid, calcium, and iron. A combination of these the various types will do your body a lot of good.

Health experts advise that it is best to keep dietary-fat intake below 30 percent of total calories and saturated fat below 10 percent. You can do this without necessarily becoming a vegetarian and without having to totally abandon ALL the things you enjoy eating. How?

Substitution is the key. Yes, Substitute foods low in total fat, saturated fat, and cholesterol for foods high in these types of fats. Opt for vegetable oil and soft margarine in place of animal fat, solid shortening, or ghee (a type of clarified butter popularly used in India). Also, avoid the use of such vegetable oils as palm oil and coconut oil, since they're unusually high in saturated fats. And most importantly, you should drastically limit your consumption of commercially made bakery products, such as doughnuts, cakes, cookies, and pies, since these commonly contain saturated fats.

Meat is a very important source of protein. And no one intends to suggest that you stay off meat altogether. Meat is actually listed in the same section of the Food Pyramid as poultry and fish. But note that fish, chicken, and turkey often contain less fat per serving than such meats as beef, lamb, and pork, depending on the cuts used and the method of preparation.

In addition, hamburgers, hot dogs, bacon, and sausages are usually especially high in saturated fat. Many experts recommend limiting the amount of lean meat, fish, and poultry consumed per day to no more than six ounces. And although organ meats, such as liver, may have dietary benefits, they should however be consumed with discretion since they're known to be high in cholesterol.

Between regular meals many people delight in snacks, which often consist of potato chips, peanuts, cashews, cookies, candy bars, and the like. If you appreciate the value of a healthful diet, then you'd do well to replace these with low-fat snacks that include homemade popcorn (that has no added butter or salt), as well as fresh fruit, and raw vegetables like carrots, celery, and broccoli.

Indeed, the efforts we put into taking good care of our body is one of the best investments we can ever make. A healthy diet is very important in this regard. It could mean the difference between either living healthily or battling one health problem after another, either now or later in life.

As a Entrepreneur sometimes in our busy schedule we forget the importance of a healthy diet. So remember to eat balanced meals and exercise daily. If you would like more information on how you can prepare Healthy Meals

Food And Nutrition Eat Wisely, Live Healthy!

Food is very important. FOOD AND NUTRITION, a hand book that discusses the importance of having a proper diet states that "a good diet is the most basic human need… without sufficient food we would die." That's a fundamental truth we can easily appreciate when we take a look at those emaciated figures of starving men, women, and children who are denied this "most basic human need."

There are still others who are able to meet this need to a considerable degree but who are still seriously undernourished. On the other hand, there are many others who could eat well but who end up eating wrongly—consuming large doses of junk food that provide very little nourishment. This is why it has often been said that food is one of the most abused of our possessions.

What constitutes a healthful diet? And what kind of adjustments can we make in our diet to ensure we are eating right? How can we take responsibility for our health and eat in a way that is likely to improve it?
The Essence of a Healthful Diet is basically about making good choices from the group of foods that are available where we live. For help in making healthy choices, the U.S. Department of Agriculture recommends the use of a four-tiered food guide pyramid.

At the base of this pyramid are complex carbohydrates, made up of grain foods, such as bread, cereal, rice, and pasta. These foods form the foundation of what we can call a healthful diet. Following that (tiers two and three) are two equal sections, i.e. vegetables and fruits and protein sources. These groups also include forms of complex carbohydrates. Most of your daily diet should be selected from these three food groups.

Finally, at the very top of the food pyramid is a small area that includes fats, oils, and sweets. These are categories of foods that provide very few nutrients, and so should be eaten sparingly. The recommendation is that most of your foods should be chosen from the bottom part of the pyramid, and that you choose fewer from the top. But rather than sticking to the same food items from each section of the pyramid, it is far better to experiment with a variety of foods within those sections.

This is because each food has a different combination of nutrients and fiber. Some vegetables and fruits, for example, are good sources of vitamins A and C, while others are high in folic acid, calcium, and iron. A combination of these the various types will do your body a lot of good.

Health experts advise that it is best to keep dietary-fat intake below 30 percent of total calories and saturated fat below 10 percent. You can do this without necessarily becoming a vegetarian and without having to totally abandon ALL the things you enjoy eating. How?

Substitution is the key. Yes, Substitute foods low in total fat, saturated fat, and cholesterol for foods high in these types of fats. Opt for vegetable oil and soft margarine in place of animal fat, solid shortening, or ghee (a type of clarified butter popularly used in India). Also, avoid the use of such vegetable oils as palm oil and coconut oil, since they're unusually high in saturated fats. And most importantly, you should drastically limit your consumption of commercially made bakery products, such as doughnuts, cakes, cookies, and pies, since these commonly contain saturated fats.

Meat is a very important source of protein. And no one intends to suggest that you stay off meat altogether. Meat is actually listed in the same section of the Food Pyramid as poultry and fish. But note that fish, chicken, and turkey often contain less fat per serving than such meats as beef, lamb, and pork, depending on the cuts used and the method of preparation.

In addition, hamburgers, hot dogs, bacon, and sausages are usually especially high in saturated fat. Many experts recommend limiting the amount of lean meat, fish, and poultry consumed per day to no more than six ounces. And although organ meats, such as liver, may have dietary benefits, they should however be consumed with discretion since they're known to be high in cholesterol.

Between regular meals many people delight in snacks, which often consist of potato chips, peanuts, cashews, cookies, candy bars, and the like. If you appreciate the value of a healthful diet, then you'd do well to replace these with low-fat snacks that include homemade popcorn (that has no added butter or salt), as well as fresh fruit, and raw vegetables like carrots, celery, and broccoli.

Indeed, the efforts we put into taking good care of our body is one of the best investments we can ever make. A healthy diet is very important in this regard. It could mean the difference between either living healthily or battling one health problem after another, either now or later in life.

As a Entrepreneur sometimes in our busy schedule we forget the importance of a healthy diet. So remember to eat balanced meals and exercise daily. If you would like more information on how you can prepare Healthy Meals

How To Make A Mean Matzo Ball Soup

The Matzo Ball soup is the Holy Grail of Kosher food. The Matzo Ball, or knaidel/ knaidelach, has been around for millennia. It all began when Moses led the Jews through the desert. A young boy while wandering with some matzo in hand, found a hot spring. He knew that simply dunking the matzo in the water wouldn't be any good, so he crumbled his matzo in his hand and molded it into a ball. He somehow was able to bind it together - perhaps he had a chicken with him at the time, perhaps with divine aid - and when he tried his creation, he found a delicious alternative to eating flat matzo. This practice evolved into the modern matzo ball soup that we know and love today. (Maybe). Everyone knows what matzo ball soup is, it's a kid-friendly kosher meal, and even Gentiles frequently enjoy it. There are, however, many differing qualities that distinguish good matzo ball soup from bad. So if you really want to impress your guests this Passover, or heck, even if you want to change up the pace on Sabbath, follow these instructions.

1. To really get that fresh taste, we have to prepare the poultry. Wash a turkey neck that has been cut into pieces, and add one pound of chicken wings. Then place them into a large soup pot, and fill it with water until the meat is submerged at the bottom with about two inches of water on top.

2. Bring to a roiling boil. Scrape any froth from the top of the water.

3. Next it's time to add the veggies. Take 3-4 carrots, 3 zucchinis, 3 celery sticks, 2 small onions, 1-2 small parsley roots, an optional piece of pumpkin (which you should add, because pumpkin happens to be extraordinarily healthy for you and your family), some fresh parsley, and spices to taste, with some chicken soup powder. Bring them to a boil.

4. Lower the heat to a simmer. Let it go for two hours, and allow the steam to escape. If the water level dips below the vegetables, just add some more.

5. During this time, you can prepare the sacred matzo balls. Take 4 egg whites, 4 tsp. of water, 4 tsp.

Easy Breaded Pork Chops And Velveeta Macaroni And Cheese Bake

When you don't feel like making a big effort to make dinner for the night, you need a simple dinner plan that you can count on to deliver a tasty meal. There's nothing easier to prepare than the humble pork chop.

Like chicken, pork chops are great for preparing cheap, easy meals that still have that good, old fashioned homemade taste. While plain pork chops are good, breaded pork chops are even better. But, at first, it may seem like a little too much work for a simple meal.

Fortunately, there's an easy way to make breaded pork chops. As you'll see in our Easy Breaded Pork Chops recipe, all you need is a package of chops, some flour, eggs, crushed crackers and some margarine.

Even someone who doesn't cook much can whip up these chops in no time.

=> Easy Breaded Pork Chops

6 pork chops, 1/2 cup of flour, 2 eggs, beaten, 15 Ritz style crackers, crushed, 2 tablespoons of margarine.

Add the flour to a medium sized bowl. In another bowl, beat the eggs. In a third bowl, add in the crushed crackers.

In a large skillet, melt the margarine over medium heat.

Coat each pork chop on both sides in the flour, then in the eggs, then dip in the cracker crumb mixture. Cook the chops on both sides until completely done and no pink is showing.

BONUS RECIPE

=> Cola Pork Chops

1 cup of ketchup, 1 cup of regular cola (any brand), 2 tablespoons of brown sugar, 8 pork chops, salt and pepper to taste.

Preheat the oven to 350 degrees.

In a bowl, combine the ketchup, cola and the brown sugar.

Place the pork chops into a baking dish and pour the cola mixture on top. Be sure to coat the chops well. Sprinkle the chops with salt and pepper.

Bake for 1 hour or until the chops are completely done.

Now, you need a great side dish to go along with your pork chops. Macaroni and cheese made with Velveeta cheese is a classic that many people love. Keeping with our simple dinner theme, all you need to make this delicious dish is a box of macaroni, some butter and flour, milk, and of course, Velveeta cheese.

=> Velveeta Macaroni and Cheese Bake

1 (16 oz.) box of Macaroni '“ uncooked, 1/2 cup of butter or margarine, 1/2 cup of all purpose flour, 4 cups of milk, 1 (14 oz.) package of Velveeta cheese, cut into chunks, salt and pepper to taste, 8 slices of Velveeta cheese.

Preheat the oven to 350 degrees. Prepare a 13x9-inch baking dish with cooking oil or spray.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and milk. Cook over medium heat, stirring constantly, until mixture begins to bubble and thickens.

Put in the chunks of Velveeta and allow them to melt. Add in the salt and the pepper.

Pour the uncooked macaroni into the baking dish, then pour the cheese sauce over the macaroni. Bake for 20 minutes. Remove the dish from the oven and place individual cheese slices on top.

Return the dish to the oven and bake for an additional 5 minutes, or when you see that the cheese slices on top have melted. Allow dish to cool for 5 minutes before serving.

These Old-Fashion Beef "birds" Are Made With Round Steak. Try Them Soon!

I am a firm believer in family-style meals at home several times a week for today's busy families. This is a time for family bonding, discussion, and passing on family values to the younger generation. Call me old-fashion but I do believe that a lot of our old-fashion recipes are the best route to go here. They are easy, usually inexpensive, mostly healthy or can be adjusted to be, and they are tasty. This recipe is a perfect example. The ingredients are relatively inexpensive, easy to prepare, and can easily be adjusted to make it more healthy by using lower-fat cheese, canola oil instead of solid shortening, and cutting the amount of salt in half.

OLD FASHIONED BEEF "BIRDS"
This recipe is another from the area where I grew up in Southern Indiana.

1 1/2 lb round steak
1/2 lb fresh mushrooms
1/2 cup chopped onion
1 cup grated Cheddar cheese
1/4 cup flour
1 tsp salt
1/4 tsp pepper
3 tbsp shortening
1 can condensed consomme
1/2 tsp dry mustard

Cut the steak into 6 serving pieces and pound with a meat mallet or the edge of a saucer.

Chop the mushrooms and mix with the onion and Cheddar cheese. Put 3 tablespoons of the mixture in the center of each piece of steak; reserve remaining mixture. Roll the beef pieces jellyroll style and fasten with a wooden toothpick. In a shallow dish or pie plate, combine the flour, salt, and pepper. Dredge the meat rolls in the flour mixture, rolling to cover all sides.

Melt the shortening in a large skillet and brown the meat rolls in the skillet. Pour off the drippings. Combine the consomme and dry mustard; add to the skillet with the steak rolls. Cover and cook slowly for 45 minutes. Add the remaining cheese mixture to skillet and continue to slow cook for another 45 minutes. If desired, thicken the liquid with some cornstarch or flour to make a gravy to serve over the steak rolls.

How To Make A Variety Of Banana Pies

Who doesn't love Banana Pie. Most of us have eaten various forms of Banana Cream Pie but these recipes make it easy to expand on the world of Banana Pie. Try these recipes and create some scrumptious desserts; Banana Cream Cheese Pie, Banana-Mandarin Orange Pie, Banana Coconut Chocolate Cream Pie.

BANANA CREAM CHEESE PIE

1 9-inch graham cracker crumbs pie crust
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1/3 cup bottled lemon juice concentrate
1 tsp vanilla extract
4 medium bananas

In a large mixing bowl, beat cream cheese until fluffy. Gradually add in the sweetened condensed milk while whipping until smooth. Stir in lemon juice and vanilla. Slice 2 bananas, dip in some lemon juice to avoid discoloration. Drain bananas and line the bottom of the crust with the bananas. Pour the creamed mixture over the bananas. Cover pie and refrigerate at least 3 hours until set. Before serving, slice remaining bananas, dip in lemon juice, then in graham cracker crumbs and use to garnish the top of the pie. Refrigerate any leftovers.

BANANA-MANDARIN ORANGE PIE

1 Graham cracker pie crust
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
3 firm bananas
1 can (15-oz) mandarin oranges, well drained

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the lemon juice and vanilla extract.

Slice 2 of the bananas and dip in some lemon juice; drain. Line bottom of the graham cracker crust with the sliced bananas and 2/3s of the oranges. Pour the filling over the bananas and oranges. Cover and chill for 3 hours or until set.

Before serving the pie, slice the third banana, dip slices in lemon juice and drain. Garnish the top of the pie with the banana slices and the remaining orange segments.

Be sure to refrigerate any leftover pie.

Yield: 8 pie slices

BANANA, COCONUT, CHOCOLATE CREAM PIE

1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 pkg (4-serving size) instant chocolate pudding mix
1 cup whipped topping, divided
1/2 tsp coconut extract, divided
2 (medium) ripe bananas, cut into 1/4-inch slices
1 chocolate crumb pie crust
1 tbsp flaked coconut, toasted

In a bowl, combine water and dry milk powder stirring until the milk powder is dissolved. Add the pudding mix and whisk with a wire whisk for a minute or two until thickened. Fold in 1/4 cup of the whipped topping and 1/2 the coconut extract. Layer the banana slices in the crumb pie crust. Top the bananas with the pudding mixture. Cover and refrigerate.

Meanwhile, combine the remaining 3/4 cup whipped topping and the remaining coconut extract. Spread over the pudding. Sprinkle with the toasted coconut. Cover and refrigerate for at least an hour before serving.

Treat Yourself With These Maraschino Cherry Hideaway Cookies

Currently we are putting up with bad weather, a weak economy, auto recalls, etc. Why not treat yourself, your family and/or friends to this special treat? Make a temporary escape by making a batch of these delicious Maraschino Cherry Hideaway Cookies. Oooh, they are soooo good! They are sure to brighten your outlook and become favorites in your family.

MARASCHINO CHERRY HIDEAWAYS

2/3 cup butter-flavored shortening
3/4 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
48 Maraschino cherries, well drained

Dipping Chocolate:

1 cup dark melting chocolate, cut into small pieces
2 tbsp butter-flavored shortening
finely chopped pecans
slivered white chocolate for garnish, optional

Preheat oven to 350 degrees.

Cream the butter flavored shortening, sugar, egg, milk, and vanilla in a large mixing bowl with mixer on medium speed. Cream until well blended.

Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture with mixer at low speed. Take a piece of dough and press into a thin layer around a maraschino cherry. Repeat with the remaining cherries. Place on an ungreased baking sheet about 2-inches apart. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a minute then remove to wire racks to cool. Cool completely while preparing the dipping chocolate.

Dipping Chocolate: In a glass measuring cup melt the dark chocolate and shortening together in the microwave, stirring every 30 seconds until melted and blended. Drop one cookie at a time into the chocolate mixture using a fork to turn and coat. Lift the cookie out of the chocolate with the fork and allow the excess chocolate to drain back into the measuring cup. Place on a waxed paper covered baking sheet or tray. Sprinkle the top with chopped pecans. Sprinkle with the white chocolate while still wet, if using. Chill in the refrigerator to set the chocolate.

Natural Gas Grill Recipes - Pulled Pork Sandwiches, Grilled Onions, Coleslaw, Baked Beans

ertain foods just beckon for preparation on BBQ grills. Ribs, chicken, fish, steak, corn on the cob; there are plenty of foods that come together nicely on outdoor grills to comprise a complete meal.

Cooking outdoors makes us think of vacation, block parties, family reunions, picnics, and friendly get-togethers. Grilling is fun, relaxing, festive, and tasty.

Creating meal combinations for barbecue grills is something every cook enjoys. Popular side dishes that come to mind are potato salad and coleslaw, which are great sides for pulled smoked pork sandwiches along with crisp dill pickle slices, baked beans, and grilled onions.

First, make your potato salad and coleslaw and refrigerate.

Smoked home-cooked BBQ baked beans can be made right along with the meat on the propane grill. Sliced onions can be wrapped tightly in a foil pouch with some butter and set on the back corner of the grill about a half hour before the meat is done.

To make BBQ beans on a propane or natural gas grill, place two large cans of pork and beans into a cast iron pot. Add some chopped green bell pepper along with bacon slices cut into quarters. Add some barbecue sauce, brown sugar, ground mustard, and molasses; let the cauldron bubble.

Season a Boston butt liberally with a mesquite rub. Place it on the top rack of a natural gas grill or propane grill. Place a heat safe pan under the meat on the lower grill rack. Fill the pan with pineapple juice, beer, canned nectar, or a combination of these As the liquid simmers, the moisture floats up and infiltrates the meat. It also protects your grill elements from grease drips.

Baste the meat while cooking to prevent it from drying out. Keeping the meat basted and moist while cooking will render a juicy tender roast. You can purchase basting solutions at the grocery or make your own.

When the meat is done to an internal temperature of 170 degrees, place it in a casserole dish. As soon as the meat can be handled, slice and shred the meat. Place it in a large crock-pot, season with pepper and salt, and add 2 cups of barbecue sauce of choice, stirring to blend. Leave it warming in the pot on low.

When ready to eat, wrap hamburger buns in paper towels and warm in the microwave for 20-25 seconds. Place pork on the buns and top with grilled onions and some coleslaw. Add extra BBQ sauce as desired. Serve along with a helping of baked beans, potato salad, and crisp sliced dill pickles.

Gas grills are so convenient, and they allow you to enjoy grilled foods year round.

If you use a propane grill, always keep an extra bottle of gas on hand. You do not want to run out of gas right in the middle of grilling foods.

Rendang Daging

(Indonesian beef simmered in coconut milk)

Rendang is a "dry" meat curry that originated in the Padang cuisine of west-central Sumatra. It has become popular throughout the Indonesian archipelago, as well as in Malaysia and Singapore. Rendang is an intensely flavorful dish often served on special occasions. The ingredients used to season it vary widely from region to region. Pick and choose as you have available.

Ingredients

• Onion or shallots, minced -- 1/2 cup
• Chile peppers, minced -- from 5 to 20
• Garlic, minced -- 3-4 cloves
• Salt -- 1 teaspoon
• Turmeric -- 1/2 teaspoon
• Oil -- 3 tablespoons
• Beef chuck or round, cut into thin slices -- 2 pounds
• Ginger or galangal, sliced into thin rounds -- 2-3 rounds
• Lemon grass, white part only, pounded flat -- 2 stalks
• Sugar -- 1 tablespoon
• Salt -- to season
• Coconut milk -- 4 cups

Method

1. Plase the onion, chiles, garlic, salt and turmeric to the bowl of a food processor or blender and process to a puree. Add a little water if necessary.
2. Heat the oil in a large skillet or wok over medium-high flame. Add the onion puree and sauté until fragrant and some of the excess water has cooked out. Add beef and continue to sauté until meat is lightly browned and the onion puree is reduced to a paste. 4-5 minutes.
3. Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for anywhere from 1 1/2 to 3 hours, or until the beef is very tender and the sauce is reduced to a thick gravy. It will be necessary to add a little water now and then if the sauce becomes too dry before the meat is tender.
4. When the meat is very tender, allow the remaining water to evaporate out so the meat is frying slowly in the coconut oil that has rendered out. Let the meat fry this way for another 10-15 minutes.
5. Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (rice cakes).

Variations

• Rendang Kambing: use lamb instead of beef.
• Rendang Ayam: use boneless chicken breasts or thighs.
• Rendang is typically made fiery hot with chilies. Adjust the amount to your liking.
• The onions and garlic can be eliminated if you prefer. Simply mix all the ingredients together, skipping the sautéing step, and simmer until the meat is tender.
• The following ingredients can be pureed with the onions and garlic if you like: shredded and toasted coconut; 2 teaspoons ground cumin; 2 tablespoons coriander.
• One or more of the following ingredients can be added with the coconut milk if you like: 3-4 kaffir lime leaves; 3-4 whole cloves; 1 teaspoon cinnamon; 4-5 curry leaves; 1-2 tablespoons tamarind paste; 2-3 crushed kemiri (candlenuts); 1-2 slices ginger; 2-3 bay leaves.
• During the cooking process, oil will separate out from the coconut milk and rise to the top of the dish, and rendang is typically fairly oily. You can skim any excess oil from the top of the dish if you like.
• Some cooks hold back half the coconut milk and stir it in toward the end to minimize oiliness.