Simply Asia : Spicy Kung Pao

simply asia...mmm. full meal in 2 minutes. :)



http://www.youtube.com/watch?v=uPHdnTkvCSY&hl=en

Homemade Soup - Easy Pea Soup With Ham

If you are looking for comfort food recipes, chicken noodle soup is often the first dish to spring to mind. There is something intrinsically comforting about a chicken soup recipe and this dish is popular all over the world in different forms.

Another comfort food is pea soup. This smooth yet chunky concoction is great on a chilly evening and you can serve it with crusty bread and butter for a really satisfying and substantial snack. This kind of soup has been eaten for hundreds of years and the ancient Romans and Greeks used to cultivate peas in 400 BC. Street vendors in Athens were selling hot pea soup at the time.

This recipe is quite nutritious because of all the vegetables in it and the whole family will love the flavor of this dish. It is up to you whether you leave it quite chunky or puree it but it is nice to puree half the finished broth then add it back to the pan, so it is both smooth and chunky. The texture is a big part of this enjoyable recipe.

Whether you are suffering with a cold or the flu or you just fancy something hot and tasty, easy pea broth with ham is a great recipe to make. You can use a big pot or Dutch oven to make it.

Let this tasty broth simmer away and make the house smell wonderful. If you have cooked a bone-in ham, you can use the bone for this recipe instead of using a ham hock. This recipe makes enough to serve eight people.

What you will need:

2 finely diced carrots
2 finely diced celery ribs
1 lb smoked ham hock
2 bay leaves
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups dried yellow split peas or dried green split peas
4 cups low-salt chicken broth
2 minced cloves garlic
2 cups water
1 finely chopped onion
3 thinly sliced green onions

How to make it:

Remove the skin and fat from the ham hock and discard them. Heat the oil in a big pot over a low to moderate heat, and then add the celery, carrots, onion, ham hock, salt, pepper, garlic, and bay leaves. Cook for about five minutes, stirring occasionally.

Add the peas, broth, and water and bring the mixture to a boil. Skim any foam off the top. Cover the pot and let it simmer for about an hour and three quarters, or until the meat is tender enough to come off the hock and the peas break down.

Take out the ham hock and take the meat off it. Shred the meat and discard the bone. Also, discard the bay leaves. Puree half the soup in a blender, and then put it back in the pot with the ham. Alternatively, you could use an immersion blender to puree the soup until it is chunky.

If you want to make this recipe ahead, let it cool for half an hour and then refrigerate it in an uncovered container until it is cold. Cover the container. The broth will keep for up to two days, so just reheat it to serve. Garnish the hot soup with green onions just before serving it.

Scottish Soup - Warm and Comforting

Can you think of any Scottish soup recipes? What about Scotch broth? This delicious soup is a Scottish tradition and it contains lamb, barley, bacon, parsnips, onions, leeks and more. This is a real winter warmer of a soup and it is usually made with lamb broth.

Cock-a-leekie soup is Scotland's answer to chicken noodle soup and this delicious recipe contains chicken and leeks. The traditional recipe for cock-a-leekie contained prunes and some recipes for it still use a julienne of prunes for a garnish.

More About Scottish Soup Recipes

In Scotland, a filling broth or chowder is usually served at lunchtime and accompanied with some crusty bread. A lot of Scottish soups and stew recipes are based on fresh produce and also might contain fish or meat. Fresh herbs like parsley, thyme and rosemary are used for flavoring and sometimes just a dash of salt and pepper are added.

Scottish soups tend not to be spicy or too heavily flavored. Most of the flavoring comes from the meat, poultry or fish and the fresh vegetables used to make them and perhaps the homemade broth or stock used for the base.

Cullen Skink is famous in Scotland and this delightful soup recipe is made with haddock and potatoes. Leek and potato, leek and mushroom and apple and tomato are examples of soup varieties and show how the Scots love to incorporate fresh produce in their recipes.

Recipe for Chicken Soup Scottish Highland Style

This flavorful soup serves four people and it combines chicken, lemon, eggs, almonds, cream and more for a filling and delicious dish. If you have some chicken breasts to use up, making this traditional Scottish recipe is a great idea.

You will need:

4 fl oz milk
32 fl oz chicken broth
2 boneless, skinless chicken breasts
2 teaspoons lemon juice
1 thick slice white bread
Yolks from 2 hard-boiled eggs
2 raw egg yolks
4 ground almonds
4 fl oz heavy cream
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped chicken, to garnish (optional)
Salt and white pepper, to taste

How to make it:

Cook and mince the chicken breasts. Take the crusts off the bread and discard them. Put the bread and milk in a pan and bring it to a boil. Set it aside to cool. Mash the almonds, cooked egg yolks and minced chicken and transfer it to a bowl. Pour in the bread and milk and mash well. Stir in the chicken broth and sieve the mixture into a big pan.

Bring the chicken soup to a boil and add the lemon juice and nutmeg. Add salt and pepper to taste and let the soup simmer for 12 minutes. Take it off the heat. Beat the cream with the raw egg yolks and add 3 tablespoons of hot soup.

Pour this mixture into the soup and warm it through for a few minutes, without letting it boil. The soup will thicken. Serve it hot, garnished with some finely chopped chicken if you like, or some fresh parsley. Serve crusty bread on the side.

Gaya Street Sunday Market Part 1 Malaysia 08

Gaya Street Sunday Market is in the city of Kota Kinabalu, Sabah. If you are in town on Sunday, the colourful Gaya Street Sunday Market is a must! Come as early as seven in the morning and you find all sorts of items available for sale by locals. Some come from the far interior of Sabah to offer their produce. Here you find also a rich assortment of antiques, handicraft, potteries, batiks, fruits, pets, plants, flowers and much more. Local fast foods and snacks are also available. If you like a local breakfast, try out the variety of shops along the street : Laksa, Nasi Lemak, Noodles, Dim Sum... the list goes on and on.



http://www.youtube.com/watch?v=AOtrXMyqt5g&hl=en

No.3845 統一麺(Taiwan) 辣味葱焼牛肉麺

President (Taiwan) Spicy Beef Instant Noodles.



http://www.youtube.com/watch?v=rnz6lC7O6f8&hl=en

Sargent Choice Cooking: Mizo-Glazed Scallops with Fresh Vegetables and Soba Noodles

Walter Dunphy is into spring. For his second segment of Sargent Choice Cooking, a series of videos of the BU executive chef preparing healthful and tasty meals, Dunphy is featuring scallops with an Asian flair. The recipe calls for sea scallops with fresh vegetables and whole wheat soba noodles. Dunphy uses Nantucket bay scallops. Their sweetness happens to lend itself quite well to Asian-inspired cuisine, with its subtle yet spicy contrasts, he says. The ingredients, such as mirin, a Japanese sweet cooking wine, and sambal olek, or sriracha, an Asian-style hot sauce, can usually be found in the Asian foods section in local supermarkets, says Dunphy. For more Boston University news and videos, check out today.bu.edu



http://www.youtube.com/watch?v=rEsbcAYVBI4&hl=en

The Best Crockpot Recipes For Big Families

If you have a big family, you probably already have a mental list of favorite meals that everyone enjoys. Big pots of chili, stew, casseroles and more are all good to make when you are cooking for a big family or a group.

Did you know that investing in a large crockpot is also a great idea? You can make all kinds of crockpot dinners and some of the best crockpot recipes are the easiest ones to prepare. Crockpots come in different sizes and a lot of people are happy with a medium sized one.

If you have a large family or you enjoy cooking in bulk and making freezer meals, a large crockpot is something you will be able to use often. You might want to invest in a six and a half quart slow cooker if you are going to be using it enough to justify buying it. Remember that it will not be filled up to the top when you make food in it.

Tasty Crockpot Cooking Ideas

Some of the most popular family dinners can be made in a crockpot. Chili con carne, chicken noodle soup, macaroni and cheese, meatloaf and beef stew are just some of the possibilities. You can cook rice, potatoes or pasta on the stove in the usual way and the sauce or topping in your slow cooker.

There are plenty of easy crockpot recipes you can make with ground beef, for example, and this includes meatballs, sloppy Joes, ground beef casserole and even lasagna. If you want to use chicken, you could opt for sweet and sour chicken, beer-braised chicken, chicken in cheese sauce or one-pot chicken in gravy. You can load the crockpot with the ingredients in the morning and your dinner will be ready when everyone gets home.

A lot of the meals you usually bake or cook on the stove can be made in the crockpot, which is very time saving because if you have a big family to feed you probably have a lot of chores to be getting on with.

Of course, the prospect of leaving dinner to cook itself in a few hours in a crockpot is bound to sound more tempting than making the same meal on the stove and having to watch it for an hour and stir it every few minutes! The best crockpot recipes really do simplify things for busy parents.

More Delicious Slow Cooker Recipes

Perhaps the idea of slow cooked pork shoulder or chicken and corn chowder can get your mouth watering or maybe a thick, warming soup would be a great meal for the family.

You can make all kinds of slow cooker soup recipes including classic favorites such as chicken noodle soup, Mexican tortilla soup or leek and potato soup. Serve your crockpot soup with warm bread and butter and this makes a wonderful fall or winter dinner.

If some members of the family are going to get home later than others, the crockpot will keep their dinner warm until they get home, which is another great reason to find some of the best crockpot recipes for big families and make them for your loved ones.

Interview: David Chang (Chef Momofuku New York) - Favourite Places in New York

As the talented chef behind the highly successful Momofuku restaurants in New York, Asian-fusion master David Chang shares his secrets to the best Asian dining in New York and his favourite places to eat in Paris: NEW YORK 1. Spicy & Tasty - Authentic Chinese in Queens 2. Oriental Garden - Great Chinese food in Chinatown 3. The Great NY Noodle Town - For Chinese noodles PARIS 1. Ze Kitchen Galerie 2. L'Astrance 3. Le Chateaubriand 4. La Gazzetta



http://www.youtube.com/watch?v=SsIJfGorKv4&hl=en

How to Make a Thai Steak Salad

Steak is delicious when you pair it with salad but you can also use it as an ingredient in salad. The following Thai salad recipe is really good and it makes a big different which cut of meat you choose. Get the best piece of steak you can afford and this gourmet salad is sure to become one of your favorites. Take care not to overcook the steak. Medium rare is good and medium is all right but do not go beyond medium or it will not have such a nice texture.

You can serve this delicious dish over rice or lettuce and anyone who loves Thai food will love this because the Thai flavor is unmistakable. This recipe is cool and refreshing and ideal for a summer day when you want something cold but also meaty and satisfying.

Typical Authentic Thai Ingredients

This is an authentic Thai dish rather than one of those westernized Thai recipe so, if some of the ingredients are unfamiliar to you, go easy with them. Fish sauce, for example, has a very strong and salty flavor. This condiment is served with everything in Thailand but you might find the flavor unusual or the concept of adding fish sauce to a beef-based dish strange.

The mint is also unusual if you are more accustomed to western style salads but it really does give this recipe a fresh flavor and bring out the flavor of the marinated meat. You can tinker with the marinade, adding more sugar if you have a sweet tooth or more fish sauce if you think it is too sweet. This is an aromatic dish rather than a spicy one and a lot of Thai recipes would fit this description. The lack of spices means the flavor of the steak really stands out.

What you will need:

1 1/2 lbs steak fillet, 1 inch thick
1 cup chopped fresh mint leaves
1 cup chopped fresh cilantro
2 chopped green onions
1/2 diced English cucumber
1 pint cherry tomatoes
1/4 cup white sugar
1 tablespoons sweet chili sauce or red curry paste
1 cup lime juice
1 stick lemongrass in 1 inch pieces
1 head lettuce, in bite sized pieces
1/3 cup fish sauce

How to make it:

Stir the cilantro, mint, green onions, lime juice, lemongrass, fish sauce, sugar, and chili sauce together in a bowl until the sugar dissolves. You can add more fish sauce or sugar to balance out the flavor if necessary. Grill the steak for about five minutes per side until it is medium rare or medium. Slice it into thin strips and add the meat and its juices to the sauce.

Stir the mixture and let it marinade for at least three hours in the refrigerator. Arrange the lettuce in a serving bowl and top it with the cucumber. Spoon the steak and sauce over the top and arrange the cherry tomatoes on it. Serve garnished with fresh cilantro leaves.

Cucumber Salad Recipes, and They Are Diabetic Friendly

We are all encouraged to get more vegetables into our diets. One of the easy ways to do this is with salads. Here are two different salad ideas and both feature cucumbers, one of the healthy vegetables we can eat without remorse. For those who like a crunchy salad, this Thai salad is perfect with its combination of cucumbers and peanuts. So give these salads a try as you work to improve your diet.

THAI SPICY CUCUMBER PEANUT SALAD

1 1/2 lbs cucumbers

1 1/2 tsp salt

1/2 cup rice vinegar

1/2 cup water

3 tbsp Splenda granular

1/4 tsp crushed red pepper

2 tbsp minced red onion

1 tbsp chopped dry roasted peanuts without salt

Peel cucumbers and half lengthwise, then slice into thin pieces. Add salt and toss well. Place in colander and drain for 1 hour. Spread cucumbers out on several layers of paper towels and cover with paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, Splenda, and pepper in a small saucepan. Bring to a boil. Reduce heat and cook until reduced to about 1/3 cup. This should take about 10 minutes. Remove from heat and cool. Stir in onion. Combine cucumbers with mixture in a medium bowl. Toss cucumbers well to coat. Sprinkle peanuts over cucumbers.

Yield 4 servings.

CUKES AND ONIONS IN SOUR CREAM

3 large cucumbers, washed, peeled, sliced

1 large yellow onion, sliced and separated into rings

1 lb carton of sour cream

1 tbsp apple cider vinegar

fresh ground black pepper to taste

1 packet Splenda

Place the cucumber slices and onion rings in a large bowl. Toss to mix up. In a small bowl, mix vinegar, pepper, Splenda, and sour cream until well blended. Pour this mixture over the cukes and onions; toss to mix until all the veggies are coated. Cover and refrigerate.

Note: Tiny red tomatoes may be added for extra color and flavor.

Enjoy!

Mini Guacamole Tortilla Rounds

Guacamole is a staple when it comes to condiments in Mexican cooking. It can be found with ingredients ranging from tomatoes to peppers and even mayonnaise. This simple guacamole recipe is a bit more traditional than the mayonnaise versions but it is a tasty addition to any Mexican meal.

By taking this simple and irresistible guacamole and placing it on top of crispy tortilla rounds you have an appetizer that is fit for the finest of gatherings or the simplest of family meals.

Try Mini Guacamole Tortilla Rounds as a stand alone snack or the beginning of a spicy Mexican meal.

Mini Guacamole Tortilla Rounds

2 Avocados, Very Ripe

1 Roma Tomato, finely chopped

1 Roma Tomato, finely chopped for garnish

2 Cloves Garlic, minced

1 Lime, juice of 1 lime

2 Tbs Olive Oil

Salt and Pepper to taste

Corn Tortillas

Vegetable Oil for cooking

Peel and seed the avocados and place in a medium sized bowl. Mash the avocado with a fork until as smooth as desired. Add in the tomatoes, garlic, lime and olive oil and stir to blend.

Cut each tortilla with a biscuit cutter so that it is 1 ½ - 2 inches round.

Heat the oil to 350°. Fry each tortilla round in the hot oil until golden brown. Remove from oil and drain on layered paper towels and allow to cool.

Spoon the guacamole onto each tortilla round and garnish with chopped Roma tomatoes.

Salmon Steak with Apple and Horseradish Garnish

Salmon is a fresh water fish that is loaded with omega-3 fatty acids it is even one of the fish that is recommended on the popular Makers Diet.

It is a healthy light fish with a pink meat that lends itself well to smoked flavorings and blending with cream cheese for a creamy appetizer.

Salmon can be found canned in the grocery store next to the tuna fish or fresh in the butcher department as a salmon steak.

This recipe is a delightful blend of the crisp tart flavor of green apples, the spicy nature of horseradish and the smooth light texture of pink salmon. Salmon steak with apple horseradish garnish is easily adaptable to serve one or two or a large group.

Salmon Steak with Apple and Horseradish Garnish

Salmon Steak, one per person

1-2 Tart Green Apples, Chopped

1 ½ Cup Pepper Monterey Jack Cheese, grated

1 Tbs Fresh Tarragon, Chopped

¼ Cup Red Onion, Chopped

2 Green Onions, Chopped

¼ Cup Lime Juice

2 Tbs Horseradish, horseradish sauce can be used if you would like a milder taste.

½ Cup Sour Cream

Salt to taste

Grill the salmon steaks on the grill or broil until fork tender.

Combine the remaining ingredients in a large bowl and stir until blended.

Spoon over the top of each salmon steak as an apple horseradish garnish.

How to Make Dduk Bok Gi

Dduk Bok Gi is a Korean dish made from rice cakes, fish cakes, pepper paste, and meat. It can be eaten by itself as a whole dinner, or you can add noodles for a completely new taste. Dduk Bok Gi is widely popular in Korea and is eaten by people of all ages. Here is a simple recipe on how to make this delicious dish that will not only impress your friends, but impress yourself as well. To make Dduk Bok Gi, you will need a pack of rice cakes(any shape is fine, but I prefer the smaller, oval shaped pieces of rice cake as you get more flavor per bite), red pepper paste, fishcake, meat of your choice(koreans tend to use either beef, sausage, or spam), and onions.

1) First, get a large bowl of room temperature water and put a pack of rice cakes in the bowl. This process is so that the rice cakes soak up a bit of water and make it a bit softer.

2) While the rice cakes are sitting in the water, get a large pot or pan and fill it with water. Put it on your stove and let it heat on high. When the water starts simmering, put in two to three large spoonfuls of red pepper paste. If you think that you can handle more spice than the average person, don't be afraid to add in another spoonful of red pepper paste.

3) Next, add in the meat. For this recipe, we will use spam. Cut the spam into bit size, rectangular pieces and put it in along with the rice cakes that have been sitting in the water. You don't have to use all the spam in the can, but just a good amount. You can also add in the fish cakes at this time too. You can make the fish cakes bite size too or keep them big.

4) When all the ingredients are in the pan, lower the heat slightly to about medium high and stir until all the ingredients are mixed together well. Cover it with a lid for a couple of minutes so that some of the water can evaporate and the sauce can thicken a bit.

5) After the sauce has thickened, cut your onion into fairly small pieces and put them in. We put in the onions last because we only want them to cook a bit and soak up the sauce.

6) This step is optional, but there is also a choice of adding in noodles to add to the experience of eating Dduk Gok Gi. To do this, simply grab one of those ramen packs (for example, Nong Shin Shin Ramen), take out the ramen, cook it a little bit in boiling water(just to soften the noodles), and put it in. Continue to stir the Dduk Bok Gi until the noodles are fully cooked and it has taken in a good amount of sauce.

7) Now all you have to do is simply serve it to your guests!

Dduk Bok Gi is a truly delicious dish that not only gives you a taste of what Korea is like, but also broadens your horizons on what kinds of food are out there. You can also teach your friends, family, and colleagues how to make this delicious dish.

The Scent Of Thai Food

Thai food is globally popular due to its tasty combination of sweet, sour and saltiness, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

Thai food combines the best of several Eastern cuisines: the oriental bite of Szechwan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thais then add an abundance of fresh ingredients, coriander plants, chilies and pepper. The result is like a cuisine minceur' of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

Thai food is lightly cooked so it's crisp, colourful, sharply flavoured and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian foodstores. Ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits. The essence of many types of herbs can aid in regularizing the circulatory system of the body. The knowledge of using herbs in Thai cooking, derived from traditional Thai medicine, makes Thai food a healthy choice in a real sense.

A Thai meal normally consists of a variety of dishes such as a curry, a soup, a stir-fry and a dipping sauce or salad. There is normally a balance of spicy and mild dishes with at least one mild dish to counter the spicy dishes.

Thai cooking is not difficult. Once you are familiar with the main ingredients and we can guarantee that you will amaze yourself with the delicious food that you can cook. The Thai way of life is laid back and this translates into their cooking too, so do not worry too much, relax, keep a smile on your face and enjoy!

Crazy Japanese Noodle Eating Contest

KInd of puts catchphrase to shame, doesn't it?



http://www.youtube.com/watch?v=93SoUcXgZlg&hl=en

How to Select and Prepare Shrimp

Among the many varieties of seafood, shrimp ranks as one of
America's most favorite. Even people who dislike fish seem
to enjoy shrimp and there is an endless number of ways in
which shrimp may be prepared. The dense white meat of shrimp
has a fresh, mild flavor that combines well with many
ingredients. Shrimp is great for dieters as they are very
low in fat and calories; however, they contain a greater
level of cholesterol than most seafood so that must be taken
into consideration if anyone has been advised by their
physician to limit their cholesterol intake.

Of the numerous species of shrimp sold worldwide, saltwater
shrimp are generally designated as 'cold water' or 'warm
water' species. Cold water shrimp are caught in the North
Atlantic and northern Pacific waters while warm water shrimp
are caught in tropical waters. The majority of warm water
shrimp available in the United States are harvested from the
waters of the Gulf of Mexico and the South Atlantic. These
shrimp are generally classified by the color of the shells
(i.e., pink, brown and white shrimp). The differences in
appearance and flavor are difficult to distinguish but it is
thought that the Gulf white shrimp (although the most
expensive) are the most desirable.

Shrimp come in a wide range of sizes; naturally, the larger
the shrimp, the higher the price. Size classifications range
from Tiny (150 to 180 shrimp per pound) to Colossal (10
shrimp or less per pound). Although larger shrimp may cost
more per pound and be easier to prepare (because you will
have less of them), they don't necessarily taste any better
than the smaller ones.

BUYING AND STORING SHRIMP...

Shrimp are not inexpensive, so you will want to be certain
that the shrimp you buy are the best quality. Follow the
guidelines below when purchasing and storing shrimp:

When buying shrimp:

Purchase frozen shrimp with their shells on if possible.
Most all shrimp are frozen as soon as they're processed, and
the longer they stay frozen, the fresher they'll be.

Look for shrimp with firm white meat and a full shell. Avoid
frozen shrimp that has already been peeled and deveined, as
the shrimp will be less protected against freezer burn
without its shell.

Do not buy shrimp with black spots or rings (unless it's
black tiger shrimp) as this indicates the meat is starting
to break down. Also avoid pink meat.

Make sure the shell is not yellow - this indicates that the
shrimp has been bleached.

Avoid shrimp that smells of anything other than salt water.
It should have a clean smell with no trace of ammonia or
bleach.

Be cautious of labels such as 'large' or 'jumbo,' as there
are no firm guidelines for such terms. For each shrimp
variety (size), the market or grocery should display the
number of shrimp that make up a pound - use this as a
guideline instead.

Cooked shrimp should be purchased the same day they were
cooked. If cooked in the shell, shrimp should be
pinkish-orange with opaque rather than translucent flesh.
Avoid fresh-cooked seafood that is displayed alongside raw
fish or shellfish, as bacteria can migrate from the raw meat
to the cooked.

When storing shrimp:

Uncooked shrimp should be stored like fish and used the same day they are purchased.

When buying frozen shrimp, make sure they are still solidly
frozen when they reach the home freezer.

Cook raw shrimp before freezing...since 'fresh' shrimp are
most often previously frozen and then thawed at the market.

Cooked, shelled, and deveined shrimp may be frozen in
airtight packaging. Most types of raw or cooked shrimp can
be safely kept frozen for up to two months at a temperature.

Always thaw frozen shellfish in the refrigerator rather than at room temperature.

PREPARING SHRIMP...

It is much easier to eat shrimp that have been shelled prior
to cooking, but the shells do add flavor to the dish. Of
course, shrimp may be purchased that have already been
shelled, deveined and are ready to be cooked, but this makes
the shrimp far more expensive. Shrimp will cost less if you
buy them in the shell and learn to shell and devein them
yourself. Once you know how, it's really not difficult.

How to shell shrimp:

To remove the shell from uncooked shrimp, use a small sharp
knife to make a shallow cut down the back (outer curved
side) of each shrimp. Use your fingers to pull off the shell
and legs, leaving the tail portion attached to the meat.

How to devein shrimp:

The black "vein" that runs along the back of the shrimp is
actually its digestive tract. It isn't necessary to remove
the vein, but the shrimp certainly look better and some say
they taste better when deveined. You can devein shrimp while
leaving the shell on (the shell adds flavor and can protect
the meat if you're grilling the shrimp.)

To make it easier to access the vein of unshelled shrimp,
cut down the back (outer curved side) of the shell with a
knife or kitchen scissors. Use a small pick ('shrimp pick'),
a skewer or your fingers to find the vein, and pull it out.
Pull out as much of the vein as possible (working under cold
running water will help free the vein). Repeat in several
other areas until the vein has been fully removed.

How to butterfly shrimp:

Many recipes will call for 'butterfly' shrimp. The raw
shelled shrimp are split and flatten to give them a pretty
appearance or aid in preparation, such as battering and
frying.

First shell the shrimp leaving the tail attached. Next
insert a knife or kitchen shears about 3/4 of the way into
the shrimp at the head region. Cut almost all the way
through the flesh, down the center of the shrimp's back and
to the tail. Use your hands to open the flesh of the shrimp
until it lies flat. Remove the vein with your fingers or the
tip of a knife. Hold the shrimp under cold running water to
rinse thoroughly.

Methods of cooking shrimp:

When cooking shrimp, it is important to heat them
sufficiently to destroy harmful organisms, but not so long
that the flesh becomes tough and looses flavor. This can
happen with only seconds of overcooking. Cooking must be
closely monitored and times will vary depending on size.
Shrimp will undergo a characteristic change when cooked that
indicates doneness. The flesh of adequately cooked shrimp
will turn opaque and the color will change from a
grayish-green to pink or orange.

BAKED: Peeled shrimp turn out moist when baked in foil
packets. To bake in foil, place the shrimp on a large square
of heavy-duty foil and add lemon slices and butter (herbs
and spices may also be added, if desired). Fold the foil
over the shrimp and seal by crimping the edges together.
Bake in an oven that has been preheated to 375F until just
done (approximately 5 minutes).

BOILED: Shelled or unshelled shrimp that are cooked ahead to be served cold or used in a recipe are usually boiled. Add raw shrimp to water that has been brought to a rolling boil. For extra flavor, add a few lemon wedges and crab-boil to
the water. Avoid overcooking or the shrimp will toughen and
loose flavor. Medium shrimp (2 to 3 inches long) take only
about 2 minutes to cook; larger shrimp take 3 to 5 minutes.

BROILED or GRILLED: Shrimp, in or out of the shell, can be grilled on skewers or broiled in the oven; however, leaving
the shells on will protect the delicate meat as it cooks and
add flavor. A marinade or baste will keep the shrimp moist
as it cooks.

MICROWAVED: This is a quick method for cooking shrimp. Place shrimp (preferably unshelled) around the edge of a
microwave-safe casserole dish with the tails pointing toward
the center. Drizzle with lemon juice and cook on high for 2
to 3 minutes. Be careful not to overcook.

POACHED: This cooking method works well for shrimp in or out of the shell. Poach shrimp in a mixture of water and lemon
juice or wine. Flavor the poaching liquid with herbs, if
desired. To poach 2 pounds of shrimp, bring 2 quarts of
liquid to a gentle simmer, add the shrimp and bring to a
boil. Once the liquid boils, cook shrimp for 60 seconds,
then remove immediately.

SAUTEED: This method for cooking shrimp traditionally
requires quite a bit of butter or oil, both for flavor and
to keep the shrimp from sticking to the pan. Remove the
shrimp from the pan promptly when done, or they will
continue cooking (and may overcook) from the pan's heat
retention.

STEAMED: Steaming shrimp provides a gentle, fat-free and
flavorful method of cooking. Steam unshelled shrimp in a
collapsible steamer or steaming rack over boiling water.
Seasonings may be added to the water in the steamer for
additional flavoring. Cook just until the shell on the back
of the shrimp 'lifts' away from the meat.

STIR-FRIED: Stir-frying is a quick-cooking method that is well suited for preparing shrimp. Cook and remove the peeled
shrimp from the wok as soon as they are done then stir-fry
the remaining ingredients in the dish. Return the shrimp to
the cooked ingredients in the pan to briefly reheat
immediately prior to serving.

According to Bubba and Forrest Gump...

Shrimp is perhaps the most versatile shellfish on the
market. The number of ingredients shrimp compliment is
limitless as it adapts well to both spicy and plain recipes.
Not only does shrimp make an excellent gumbo, it can also turn
a plain pasta and sauce recipe into an elegant dish.

Although the ingredients may vary, there are only a few
basic methods of preparing shrimp. Once you know how to
select good shrimp and have a basic knowledge of how to
prepare them, you will find endless ways to enjoy this
delicate, succulent tasting crustacean.

Copyright ©2005 Janice Faulk Duplantis

Nutrisystem Soups - A Look at Flavors, Texture, Taste, and Nutritional Information

Perhaps it's because we're on the verge of seeing more and more cold weather. Or, maybe people are starting to evaluate diets in anticipation of New Year's resolutions. Whatever the reason, I'm starting to get a lot more questions about the Nutrisystem soups. So, in the following article, I will go over some of the more popular soups (that are included in many of the packages,) tell you how they taste and will also discuss the nutritional information, ingredients, and texture of some of them.

Nutrisystem's Chicken Noodle Soup: This is probably one of my favorites because it's such a comfort food staple and it's among my favorite soups even when I am not on a diet. There are relatively generous amounts of both chicken and noodles in this. The noodles are the curly and fat kind - not the skinny short ones, which I appreciate. This entree only has 120 calories and an impressive 10 grams of protein. There is 0 grams of sugar. I'm not sure how they do this, but this is what the label says.

Vegetable Beef Soup: This is probably the second most popular soup on the menu. You might suspect that this is heavy on the vegetables and light on the beef, but it really isn't a bad ratio in reality. It contains beef, carrots, celery, potatoes, corn, and both green and black beans. This is a pretty nice tasting soup, but if I could change one thing, it would be that this item contains both green and black beans. Maybe my mom wasn't really with it, but she never included black beans in her vegetable beef soup. So, I pick these out and it's not a big deal.

Nutrisystem's Mexican Style Tortilla Soup: Speaking of black beans, I love them in this product. This soup is pretty spicy, but I love that about it. It also has corn tortillas right in the product as well as red peppers, corn, black beans, and rice. I actually sometimes stir fat free sour cream in this one, which makes it really delicious. I'm not sure you would like this if you don't embrace spicy food, but if that's not a problem, this one is a winner. There's a few more calories in this one (150) and a little sugar (4 grams,) but it's worth it.

Minestrone Soup: I like the noodles in this one. They are pretty generous with the Italian spices here and they even suggest a little Parmesan cheese on top. It's good, but there's no meat and at 160 calories, I like the tortilla soup a bit better. I wouldn't turn this one down though.

Nutrisystem Black Bean Tortilla Soup: The color of this one looks nasty, but it's good, especially if you add salsa. There is something about this that tastes like a bean burrito to me. It's a thicker so I usually add a bit of water. At 190 calories, it's the most caloric soup that I know of on this diet. But still, 190 for an entire lunch is not that bad.

Nutrisystem Ham And Beans Soup: I did not think that I was going to like this one, but honestly, it taste a lot like what my mother used to call Spanish Bean soup. The ham comes off as having an almost sausage taste, which might be why I am thinking this. The beans are not as over powering as I feared they would be. There aren't any noodles in this, (which I would often call a minus.) But, this soup is a bit heavier than the others (which might be why it's 180 calories.) I use this one in my rotation quite a bit.

The Cream Soups (Broccoli And Tomato Cream:) I'm going to save some time and say that I really do not like cream based soups. Therefore, there is no way I would like these even if they were good. I like chicken or tomato based broths rather than a cream base, so I just can't evaluate these fairly. However, the fact that they manage to get a cream based soup in at only 130 calories is pretty impressive.

Nutrisystem's Noodles With Chicken And Vegetables: I've saved the best for last here. And, I'm not sure if the company actually considers this to be a soup because it's a bit thicker. But, it tastes like chicken pot pie without the crust. Plus, it's only 150 calories but it taste to be much more.

Potato Salad Recipes Without Mayonnaise - Top Four Tips to Make Your Potato Salad Very Flavorful

Many people are looking for potato salad recipes without mayonnaise. There are many reasons for people to do that, including wanting to try a new type of potato salad, without mayonnaise, wanting a recipe without mayonnaise and many more.

If you are looking for potato salad recipes without mayonnaise, we have lots of great ideas for you, to still make your salad extremely delicious and flavorful. Read this article for our top four tips for making your potato salad extremely tasty.

1. Use Bold Flavors.

Since you do not have mayonnaise for flavoring, you must bring in other bold flavors to your dressing to make it tasty.

Some flavors you can use include mustard, a strong vinegar (such as red wine vinegar), herbs (such as parsley, cilantro, dill) and more. Your goal here is to make your salad flavorful by using bold flavors.

2. Use Mustard In The Dressing.

Let's look at the different flavors in your salad separately. For example, when you use mustard, you are adding a spicy note to the dressing, and you are making your whole salad taste better.

Potatoes taste better with a bit of mustard in the dressing, so you should use some mustard in your salad dressing.

3. Fry The Onions For The Dressing.

When we make potato salad with mayonnaise, we usually use raw onions, chopped or grated. When there is no mayonnaise used in the dressing, you will want to fry the onions to add even more flavor.

We love frying onions for this salad. When you fry onion, you make it more flavorful and less spicy. Plus, when you fry onions for your dressing, it makes the dressing that much more tasty.

4. Use Fresh Herbs.

Another great way to make your salad very flavorful is to add fresh herbs to it. Fresh herbs, such as dill, parsley, cilantro and more add great herb flavor and make the salad look great! The bright green color of the herbs makes your salad look fabulous.

Chatroulette.com Meet-up

The other night Will, Kelly, and I were on Chatroulette trying to find big hard... wouldn't you know it, for the first time ever, we came across a lady... Lady X. She was actually cute and funny. More importantly, she wanted to talk to us. Furthermore, it turned out that she lived right here in LA. Crazy. Kelly and I talked to Lady X for a while, and then Will just put his charm on autopilot, resulting in a meeting for spicy noodles. She turned out to be very cute in person, and really does look a lot like Eliza Dushku. I am still not 100% sure it wasn't her. chuckmccarthy.com http



http://www.youtube.com/watch?v=00W-ybnvhlc&hl=en

Jerk Chicken Recipes

Jerk is a style of cooking that originates from the island of Jamaica. In this style of cooking a mixture of hot spices, known as "Jamaican jerk spice" is dry-rubbed into meat, before cooking. Traditionally goat or pork is used, but other meats (or even fish), can be substituted, and for many non-Jamaicans the most familiar jerk dish is in fact jerk chicken.

Jerk spice is mostly a mixture of Jamaican pimento and Scotch bonnet peppers, but small amounts of other spices are added to the mixture as well, and these normally include cinnamon, cloves, garlic, nutmeg, scallions, and thyme. Some people prefer to make their own jerk spice mix, but today of course you also have the option of buying ready-made seasoning mixes, and indeed many people find these very tasty.

The word "jerk" (as well as the word "jerky") derives from the word "charqui", which in the Quechua native American language, means "dried meat". This is because historically jerk meat was prepared by cutting the meat into strips, and drying these in the sun over a small fire - the smoke from the fire preventing flies and other insects laying their eggs in the meat, and also helps to preserve it.

Nowadays, jerk dishes are generally not prepared by smoking by instead over a barbecue grill, or even in a normal kitchen oven. Many people believe that jerk dishes taste best when cooked on a wood or charcoal grill - and some would even suggest placing some pimento wood or berries on the coals when cooking in order to add the flavor. In any case, if you have never tried jerk before, I'd suggest you give it a go - you won't know whether you like it, until you've tried it.

Nyonya Style Steamed Fish Recipe

Cooking Nyonya dishes is labor-extensive, involves delicate preparation and requires mingling of a variety of spices which is pounded into a very specific texture. Nyonya cuisine evolved from the inter marriages of the Straits Chinese and the local Malay traders. It is a perfect amalgamation of spices used by the Malay or Indonesian community such as pungent roots, aromatic leaves and sometimes together with candle nuts, shallots, shrimps paste, chilies, tamarind juice and coconut milk. But it all well-worth the effort as the finished dish proved. Nyonya style steamed sea bass transformed into delectable melt-in-your-mouth morsels, smothered in the bath of sourish, spicy and tangy spices. The subtle selection of ingredients give it a wow factor that make you want to savor every mouthful.

If you are looking for easy delightful Chinese-Malay fusion to satisfy your spicy and sour cravings, you might want to try the recipe below. Lay your hand on this delicate recipe of the Straits settlement.

Ingredients:

1 sea bass (about 700g), cleaned

2 tablespoon onion, shredded

2 tablespoon coriander leaves, chopped

Spices:

2 stalks lemongrass, chopped finely

3 tablespoon ginger flower, chopped

1 tablespoon bird's eye chilies

4 tablespoon squeezed lime juice

Seasoning:

1 tablespoon sugar

2 tablespoon fish sauce

dash of pepper

Method:

1. Combine all the spices and seasoning, pour over the cleaned sea bass.

2. Steam at high heat in a wok with boiling water for 10-12 minutes until the fish is cooked. Then remove the fish from wok.

3. Sprinkle shredded onion and coriander leaves on top of the steamed fish and serve hot with fluffy rice.

Cool Chicken Salad

I live in Florida and we are experiencing summer at its finest, of course that is if you enjoy sweating a lot. It is averaging about 90 degrees with a humidity level of probably 85% and very sunny. I heard the weather man say that we had a sun index level of 12, the scale is only supposed to go to 10. I have no idea how he came up with that one.

In the heat of the summer, I like to have food that is soothing and cool. Well, this recipe is one of those and is especially good for picnics or out on the boat. I seem to be writing about recipes that you can tweak any way that you wish and this one is no different. You can serve on lettuce or as a sandwich.

The Ingredients:

2 - Cups of diced cooked chicken
3/4 - cup of sliced celery
1/2 - cup of sliced green onions

Chill the above ingredients, when ready to serve put into bowl and add: 1 - Cup of mayonnaise

Salt and pepper to taste and mix ingredients thoroughly. I like to prepare this ahead of time and let the ingredients chill together for the flavor to meld properly.

If you have read some of my other recipes, then you are getting the idea that I personally enjoy my food spicy hot. Well you can add red cayenne pepper or fresh diced jalapeno if you dare. The nice thing about recipes like this is you can be creative as you want. You could put nuts such as walnuts, pecans or pine nuts into the mix, to give you a more complex taste. Like I always say, don't be afraid to experiment.

Spicy Beef Noodle Soup (Bun Bo Hue) Recipe.wmv

Quick and Easy - This soup is one of my favourite soups, it tastes delicious. Please comment, and let me know what you think of this video. Ingredients: 1.5kg of beef bones, 1/2 kg to 1kg of Shin beef or gravy beef (whole), 1 sprig of lemon grass, 3 sprigs of coriander roots, 5 slices of ginger, beansprout, shallots (spring onions), mint leaves, fish sauce, lemon, fresh or dried chilli flakes, Spicy Beef Paste (Bun Bo Hue). Available in Asian Grocery store



http://www.youtube.com/watch?v=_4QadcihG_I&hl=en

How to Prepare Spicy Soba Noodles : Strain Soba Noodles

Learn how to strain the water out of the soba noodles to make spicy noodles recipe in this free onlinevideo. Expert: Jane Murphy Bio: Chef Jane Murphy specializes in cooking healthy, especially heart-healthy, foods; and is able to prepare food for persons on special needs diets. Filmmaker: Danniel Fishler



http://www.youtube.com/watch?v=cQ5PxrEV0I0&hl=en

Prevent Acid Reflux Symptoms with Careful Food Choices

Pack your bags, get your shades, we'll gas up the car on the way out. We're going on a road trip! This isn't your ordinary road trip because this is a road trip to help you understand more about acid reflux prevention. I'm driving so you just relax and enjoy this acid reflux-free ride! (Just so you know these cities are real!)

Our first destination is Panic, Pennsylvania. Your throat swells. You experience chest pain. You have embarrassing dental erosion. You don't know what it is. It's probably acid reflux. Simply put, acid reflux is a common condition in which acid in the stomach travels up into the esophagus. This happens because the valve separating the contents of the stomach from the esophagus malfunctions.

Here is a list of places that are dangerous and that can trigger acid reflux:

1. The first place to avoid is Onion Creek, Washington. Onions can trigger acid reflux.

2. The next place to avoid is Fruitland, California. Citrus fruits can trigger acid reflux.

3. Next is Chili, New Mexico. Any kind of chili can trigger acid reflux.

4. There's no need to go to Coke, TX. Drinks with caffeine can trigger acid reflux.

5. Okay, here's a stop I know some people will find hard to avoid - Tobacco, KY. Alcoholic drinks and smoking substances can trigger acid reflux.

6. There's a spicy fiesta in Mexican Hat, Utah. Spicy foods can trigger acid reflux.

7. We should avoid McDonald, New Mexico. Fatty and fried foods can trigger acid reflux.

8. We can't stop at Egg Harbor, New Jersey. Eggs can trigger acid reflux.

9. I've heard that people aren't happy when they visit Cucumber, West Virginia. Cucumbers can trigger acid reflux.

If we would've traveled to these different places, we could've gone through Hell, Michigan.

Now, let's look at some places we can travel to:

1. It's breakfast time in Oatmeal, Texas. Plain oatmeal won't trigger acid reflux.

2. Let's stop in Toast, North Carolina. Dry toast won't trigger acid reflux.

3. For lunch, we can stop in Turkey, Kentucky. Turkey won't trigger acid reflux.

4. Let's go to refreshing Tea, South Dakota. Unsweetened tea won't trigger acid reflux.

5. For dinner, we can stop in Chicken, Alaska and Avocado, CA. Chicken and avocadoes won't trigger acid reflux.

At the end of the day, have an acid reflux-free night at our last stop in Paradise, California!

You saw the sign, Deadman's Corner, Maine, and you were interested in the symptoms of acid reflux:

- Asthma

- Chest pain

- Dental erosion

- Difficulty swallowing

- Heartburn

- Hoarseness

- Regurgitation

So you're probably thinking that the only foods you can eat are bark and tasteless bran muffins. Guess what? You don't have to eat bark! Below are recipes that are anything but tasteless bark:

Breakfast

Banana Nut Muffins

Orange French Toast

Tropical Melon Smoothie

Lunch

Chef's Salad with Parmesan Dressing

Udon Noodle Salad with Salmon

Roasted Tomato Soup with Corn

Dinner

Chicken Fajitas with Roasted Red Peppers

Fettuccine with Roasted Mushrooms

Halibut with Rosemary Maple Glaze

Dessert

Chocolate Cheesecake

Creamy Peach Yogurt Pops

Pumpkin Tarts

You don't have to stop eating or only eat tasteless foods.

Basic Rules of Chinese Meal Planning

In the first place, a Chinese meal is rather like a buffet, at which a guest eats little bits of this and that rather than a large portion of just one food. Chinese dishes are not served in individual portions, but are dishes shared by all those who sit at the table. Everyone can- indeed he is expected to-eat from all the dishes presented.

A properly planned dinner includes at least one fowl, one fish and one meat dish-and these are complemented with appropriate vegetables. The Chinese set off spicy dishes with bland ones, delicate flavours with ro­bust ones, and soft-textured foods are complemented by something crisp.

Concerned as they are with the appearance of food, the Chinese try to include both pale and richly coloured dishes, and make a point of serving some bright-green vegetables for contrast.

While the Chinese serve many dishes at a meal, they do not-except at elaborate banquet-style dinners-pre­sent a menu in courses. Cold foods, meant to be nib­bled like hors d'oeuvres, are sometimes placed on the table before the guests are seated. Otherwise, all the dishes are brought to the table at one time and eaten to­gether. Hot titbits like prawn toast are classic banquet fare, brought to the table throughout the meal.

Although they are famous for excellent soups, the Chinese serve them in what may seem surprising ways, In some cases, soups appear early in the meal, but the light broths might be sipped throughout, and both the broths and richer, cornflour-thickened soups like velvet corn or sour-and-hot soup may be presented separately in the middle of a dinner. The heavy, full-meal soups like wonton and Chinese noodle soup are most often eaten as lunches or snacks, though sometimes they be­come a part of the menu for a special occasion such as a birthday banquet.

You will find a number of so-called salads, but the Chinese do not have a word for salad in the familiar sense of raw greens tossed with dressing. In China uncooked vegetables rarely appear at the table. Cold cooked vegetable dishes, dressed with soya sauce, wine and seasonings-and equivalent to the Western salad in many ways-are sometimes part of the main meal, but they may also be a feature of the cold hors d'ceuvre plate.

Sweets as such are practically unknown in China, though some hosts serve a fresh fruit dessert after a meal. The sweets included would be more likely to appear between courses at a Chinese banquet.

A Favorite Salad - Classic 7-Layer Salad

The classic 7-layer salad is thought to have originated in the Southern United States. Many variations exist for this salad. It is common to substitute layers with ham, carrots, boiled eggs, bell peppers shrimp, or mushrooms. Sometimes sour cream is added to the dressing or Parmesan cheese is used instead of cheddar. This is definitely a recipe that you can customize and make your very own.

Seven layer salad is perfect for potlucks, parties, and barbecues. Make one as part of your Superbowl feast or add one to a holiday dinner. It is a great summer salad when everything is in season. You can make it low fat by using a reduced fat mayonnaise or by using a different sort of dressing altogether. Many people remember their first taste of 7-layer salad at a potluck. For some, it was a traditional family recipe. No matter when you were introduced to it, this salad is simple to make and it tastes great.

This salad is really fast once you have all the ingredients ready. Assembly takes mere minutes. Make this dish if you need to make your salad a day before your event. It tastes much better after it has sat in the refrigerator for several hours. Be sure and tell your guests to dig all the way down when serving themselves so they get all the ingredients and not just a pile of dressing.

Want to add more layers? You are limited only by the size of your salad bowl. Go ahead and add as many layers as you want, though you should be sure that the ingredients you choose complement each other. Some people like radishes, beets, water chestnuts and other ingredients in their layered salads. Just remember to let it chill the required amount of time to get the full effect. Arrange the layers so they look pretty through the side of the bowl to help your presentation. Colorful is good! Alternate your green layers with non-green layers for the nicest presentation.

Recipe for Classic 7 Layer Salad

This classic salad is very simple to make. Show it off in a glass bowl so the pretty layers can be seen!

What You Need

1 medium head of iceberg lettuce, shredded
1 cup celery, chopped
1 cup green bell pepper, chopped
1-1/2 cups tomatoes, chopped
1 cup frozen peas, thawed
1-1/2 cups mayonnaise
1 Tablespoon sugar
1 cup cheddar cheese, shredded
8 slices bacon, cooked crisp and crumbled
How to Make It

Layer the lettuce in the bowl, followed by the celery, then the tomatoes, then the green onion, and finally the peas.

In a small bowl, mix the mayonnaise and the sugar. Spoon this mixture over the top of the peas in an even layer.

Sprinkle the top with cheese and crumbled bacon.

Cover the salad and let it chill for 8 hours or overnight in the refrigerator before serving.

Serve the next day as is. Display so the layers show nicely through the bowl.

Serves 8.

Khao Soi Northern Curry Noodle

Detail Khao Soi is a curry noodle dish from the northern part of Thailand. It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillis and a squeeze of lime juice. The dish is a seeming cacophony of taste, each strong and distinct yet they blend into one beautifully harmonious bowl and delicious bowl, when done right, of course. Ingredients: For the chicken curry: 3-4 pounds chicken, cut into large pieces (or you could use 2 legs, 2 thighs and 2 breast pieces, about 3 pounds altogether) 4-5 tbsp. Red Curry Paste 2 tbsp. Oil 3 cups Coconut Milk 1 tsp. Curry Powder ? tsp. Turmeric Powder 1 brown (or black) cardamom, crushed or ground (optional) 1-1 ? cup(s) of water or chicken stock a pinch of sugar Fish Sauce to taste The rest of the ingredients: About 6-7 (loosely packed) cups of Chinese Bah-mi egg noodle 5 shallots, (very) thinly sliced 1 package of Chinese pickled mustard green, rinsed and thinly sliced 3-4 cups oil for frying 3 limes, cut into slivers 6 dried chillies a handful of cilantro, chopped First you make the chicken curry.. 1. Into a hot heavy bottom pot, add the oil and the red curry paste, curry powder and turmeric and cook, stirring vigorously, for a few minutes until the curry paste is fragrant. Be careful not to burn the paste. 2. Add 1 cup of coconut milk, stir to blend and let the pan come back to a boil. Let it bubble for a few minutes over high ...



http://www.youtube.com/watch?v=ApQjs_Y4SM4&hl=en

REVIEW: Seeds of Change Spicy Thai Peanut Noodles

Another review from Gregory Ng, The Frozen Food Master. Go to Freezerburns.com for more great frozen food reviews



http://www.youtube.com/watch?v=2KM3frP8l3I&hl=en

Avocado Salad - Two Avocado Salad Recipes That You Will Love

Do you like avocados? Do you want to make a tasty salad that has avocados in it? Many people are looking for information on how to make avocado salad. The good thing about making avocado salad is that you can combine avocado with many different ingredients. You can make an avocado salad with cucumbers, shrimp, tomatoes, cilantro, radishes and many other different ingredients. Read this article for more information on avocado salad recipes!

The good news about avocados is that they are tasty, but at the same time they are mild. This means that they will make a great base for a ton of different salads. You can combine avocado with garlic, tomatoes, onions and lime juice and make guacamole that you can serve with corn chips. Or, you can combine it with cilantro, cucumbers and lemon juice and make a completely different salad.

The basic idea of this salad recipe is to find a few ingredients that will taste great with the avocado and make a salad. Usually when you make an avocado salad, you need a tart citrus juice, such as lemon juice or lime juice to use in the salad. You will need for two reasons. One is that avocados will become dark very fast if you don't pour a tart juice on them as soon as you chop them. And the second one is that avocado tastes great with citrus juice!

Here are two recipes for you to prepare avocado salad:

1. Avocado and Tomato Salad.

Here is my take on guacamole, but in a form of a salad. This salad uses all the ingredients you will see in a guacamole, such as tomatoes, avocados, onions and lime juice, but instead of mashing them, you will chop them.

Here is how to make it. Chop the avocados. Drizzle lime juice on top of avocados to keep them from turning dark.

Chop tomatoes and onions. Add them to avocados, mix. The salad is ready!

2. Avocado and Radish Salad.

Here is another interesting salad that I recently put together. It has radishes, avocados, feta cheese, dill, lime juice and onions. This salad is fabulous - it is rich and buttery because of the avocado, slightly spicy because of radishes and slightly salty because of feta. Combining them all together creates a fabulous salad.

The idea of this salad is simple - chop the avocados, add lime juice. Chop radishes, dill and onions and add to the salad. Sprinkle with feta and the salad is done!

Eat Asian Food For Good Health

Crisp vegetable stir-fries from China, bowls of steaming noodle soup with mint and coriander from Vietnam, fiery jungle curries from Thailand, and fill-you-up sushi rolls from Japan. These are just some of the Asian dishes that are tempting our taste buds and winning the tick of approval from nutritionists around the globe.

With its emphasis on vegetables, rice, clear soups, noodles, fresh fruit, fish and lean meat; Asian food is light, yet filling. It is generally low in fat, with most recipes requiring only small amounts of vegetable oils for cooking. Sweets are healthier too, with none of the rich desserts and pastries of European cuisines. Traditionally, healthy snacks are eaten between meals to help avoid hunger pangs, and to spread food intake over the day.

Eating for a Healthy Heart

There are many reasons why nutritionists recommend Asian fare for a healthy heart:

Omega 3 fats from the prawns, scallops, mussels, crabs, abalones and other seafood that is so plentiful in Asia.
Vitamin E from cashews, peanuts, almonds and other nuts and seeds.
Phytoestrogens from tofu, tempeh and soy drinks.
Antioxidants from the many green vegetables, herbs, garlic, onions and green tea.

All these food factors combine to keep blood vessels clear and free of build-up, and to help lower cholesterol and blood pressure. The total fat in Asian food tends to be low and, because vegetable oils are preferred for cooking, saturated fats are also kept to a minimum.

Fighting Cancer and the Aging Process

The abundance of vegetables, fiber-rich fresh herbs (all lightly cooked or served raw), antioxidants, and phytochemicals in the Asian diet, make it work in your favor to protect against many cancers and slow the aging process.

Diet for Diabetes

Anyone with diabetes should have a repertoire of Asian recipes in their kitchen. This is because those aspects of the Asian diet which make it good for weight control and heart health, also make it a must for diabetes management. Enjoy meals and carbohydrates spaced evenly, fresh fruit for dessert, plenty of flavour without fat, variety and freshness.

Which Dishes are Best?

Chinese

Healthy choices: Steamed dim sims or wontons, steamed fish with black bean sauce, combination vegetables, chow mein dishes, stir-fry meat, chicken or seafood dishes with vegetables, crab and corn soup, clear soup with noodles or dumplings, san choy bau, tofu tossed with vegetables, plain boiled rice, Chinese green tea, jasmine tea.

Eat occasionally: Deep-fried entrees such as prawn cutlets, fried dim sims, spring rolls, fried dishes such as sweet and sour, crispy skin chicken, fried rice, Peking duck, pork spare ribs, fried ice-cream.

Japanese

Healthy choices: Noodles with fish, chicken or pork, noodle soups, sashimi (raw tuna or salmon), steamboat dishes, teppanyaki-style barbecues, sushi nori rolls, steamed rice.

Eat occasionally: Tempura (deep-fried seafood and vegetables).

Vietnamese

Healthy choices: Clear hot soup (pho) with chicken or beef, noodle soups, meat, seafood or chicken salads, stir-fry meat or scallops with vegetables, fresh prawn rice paper rolls, grilled pork skewers, chicken with lemon grass, steamed ginger fish, stir-fried mixed vegetables, jasmine rice.

Eat occasionally: Coconut-based curries, deep-fried finger foods such as crab cakes and spring rolls.

Indian

Healthy choices: Dry curries of meat, chicken or vegetables, lean meat kebabs, tandoori chicken or lamb, dhal, naan and roti bread, boiled rice, cucumber and yogurt sambal, chutneys.

Eat occasionally: Deep-fried finger foods such as samosas and bhajias, fried breads such as chapati and puri, pappadums, parathas.

Thai

Healthy choices: Thai beef salad, satays, dry curries, stir-fry meat, chicken or seafood with vegetables, clear hot and spicy prawn soup (tom yarn goong), grilled chicken satays, jasmine rice.

Eat occasionally: Coconut-based curries such as Thai green curry, deep-fried finger foods such as crab cakes and spring rolls, crispy fried noodles.

Nobody - Wonder Girls Dance (Divine Mercy Festival)

http://www.youtube.com/watch?v=5zycmFrtnnk&hl=en

Ramen With Canned Tuna - Quick, Easy and Nutritious Bachelor's Meal

I used this recipe a ton in collage, between classes, or when studying for exams. It has everything you need; carbs, protein, its fast, easy, great tasting and very filling! I always had some dry noodles and some canes of tuna lying around. Even nowadays... after a workout at the gym, when I'm looking for a quick source of protein and energy for muscle recovery, I'll pop out the old recipe.

Ingredients:

· 2 servings or 200 grams of uncooked (ANY type) of ramen or noodle/pasta
· Microwave or stove
· Boiled water 1 cup per 100 grams pasta/noodle
· Salt and pepper to your liking
· 1 spoon any kind of oil or grease (best are olive oil or plain butter)
· 1 canned tuna of your liking
· 2 spoons lemon juice, preserved lemon juice, or even sour salt
· 1 medium sized bowl or plastic container
· Any form of hot sauce recommended

Start boiling water; meanwhile setup the noodles with a pinch of salt in the bowl/container so they are ready for boiled water. It is recommended to put them near the microwave/stove, so you can start cooking immediately after adding the hot water.

Mean while, open a tuna can and drain oil or water into the sink. The water should be boiling by now, so pour it into the bowl/plastic so it covers the noodles, make sure not to put in too much. Leave at least an inch from the edge of the bowl (trust me your unburned hands will thank me later). If the noodles float a bit that's ok... just push them back a bit so they get wet, the cooking will do the rest.

Now put them in the micro for about 10 minutes on medium heat (about the same with a stove, make sure the heat is on low). It is recommended to let the noodles "sit" for about ten to fifteen minutes, but if you're in a hurry just take any kind of lid or plate and use it to cover the noodles while you drain the hot water into the sink. Then rinse the noodles with some water from the faucet to cool them a bit before you add the other ingredients.

To finish up you should add the butter to the noodles (if using oil doesn't matter) when they're still a little hot so the butter can properly melt. Add the lemon juice and a good amount of salt. Try to taste the noodles after you add the salt to see if you need more (about a tea spoon or two should be enough). Now add the tuna while "breaking up" tuna a bit so the junks are smaller (do NOT make them too small or else you will lose the great texture)

That's it! Stir a bit and enjoy this awesome meal!!

Enjoy

Instant noodles hot and ambrosial soup

alla scoperta dei noodles instantanei uno dei cibi piu' popolari ed economici di tutta l'asia!



http://www.youtube.com/watch?v=kaog8EQ2OcI&hl=en

Recipe - Thai brainstorm soup

During my vacation in Thailand, this dish much eaten, sometimes with fish, chicken or meat. This recipe is perfect for when you want some quick on the table or just eat. And try it with chopsticks, very nice! 1 Cook the noodles or noodles according to package directions. Make sure that the broth is very hot, around the boiling point. 2 Take a bowl and put here by a person serving noodles, pour or scoop 1 tsp oyster sauce on top. Later this mix you have the soup. 3 Spread the vegetables over it. What would you use mixed vegetables mixed vegetables. Of course you can choose other vegetables themselves. Bean sprouts is very good there anyway. 4 Spoon the broth over it now, so everything is just below. If you want to add fish, you should take fish broth, vegetable broth is always good. 5 The heat of the broth makes the fruit a little yarn through, so wait a couple more minutes to eat. Scoop a spoonful of chili on top of there if you like spicy food lover



http://www.youtube.com/watch?v=fWZdIBdZZnI&hl=en

EXPLORE! the 4 Corners of the World.mov

EXPLORE! The Four Corners of the World: allows guest's to explore Africa, Asia, Europe and the Americas. Inspired by the "Dare to Dream" girl's mini-grant requests, each experience corner captures the flavour of each region. Asia offers shopping on a very urban Tokyo street, learning greetings and Japanese phrases and a spicy noodle shop. Africa captures the incomparable beauty of Cape Town's colourful Flower Market and regional wines. Guests in Paris will learn to order a glass of wine and cheese plate in French while dining at a sidewalk bistro. A Parisian flea market offers one-of-a kind delights. Mexico City celebrates Cinco de Mayo. All senses are engaged as guests EXPLOREd The World. Guests also trekked to the North and South Poles to discover a frosty retreat; The Polar Bar, dramatically lit in blues, complete with an igloo bar and parka-clad bartenders serving frosty Icee-Blue concept cocktails.



http://www.youtube.com/watch?v=0G7hVdvCLnY&hl=en

Sesame Noodle Recipe : How to Boil Broccoli

Boil broccoli to the point that it is soft but still crunchy. Discover how to boil broccoli with tips from an experienced chef in this free video onAsian recipes. Expert: Abbie Jaye Bio: Chef Abbie Jaye has been cooking for many years and takes pride in using all organic and natural ingredients in her recipes, to not only bring out better flavor but also to encourage healthier eating. Filmmaker: Nili Nathan



http://www.youtube.com/watch?v=w8SQEzPAn8E&hl=en

Ching's Chinese Food in Minutes-Ching's ambrosial bacon brittle haddock

Ching's Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching's spicy bacon crispy haddock Ching-He Huang's favourite fish recipe from her new book Chinese Food in MInutes Spicy bacon crispy haddock Ready to eat in 13 minutes Prep time: 5 minutes, cook in: 8 minutes This is my favourite fish recipe. I love using haddock but you could use cod, monkfish or even mackerel. The wok-cooked smoky bacon (laced in Sichuan peppercorns) chilli oil gives your taste buds a delicious punch! serves 2 2 x 200g/7oz haddock fillets, skin on 2 tablespoons groundnut oil 2 tablespoons Shaohsing rice wine or dry sherry 1 tablespoon Sichuan peppercorns 2 medium green chillies, deseeded and bruised in a pestle and mortar 1 star anise 3 smoked bacon rashers, diced, or use unsmoked and season to taste 3 tablespoons chilli oil juice of 1 lemon salt and ground white pepper steamed jasmine rice, mixed salad leaves or mixed vegetables to serve 1. Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Season the fish with salt and white pepper on both sides. Heat a wok or pan over a high heat and add 1 tablespoon groundnut oil. Place the fish in the wok or pan, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh begins to turn from translucent to opaque, sprinkle 1 tablespoon rice wine or sherry over the fillets. Turn the heat down to medium and cook ...



http://www.youtube.com/watch?v=yKbXp0r_Gp4&hl=en

Easy-Cheesy Casserole

I have always loved mac-n-cheese, and this variation is one of my favorites!

1 pound of browned hamburger


1 1/2 cups of grated cheddar cheese


2 cups cooked macaroni (or egg noodles; I prefer to use egg noodles myself)


Parmesan cheese to sprinkle on top


1 can cream of mushroom soup

Combine hamburger and macaroni (or egg noodles) in a large baking dish.

Add cream of mushroom soup and mix well.

Stir in cheddar cheese.

Sprinkle Parmesan cheese on top.

Bake in 350 degree oven for 25 minutes.

Makes 4 to 6 servings.

Making Homemade Salsa - Recipes The Fast and Easy Way!

A good homemade salsa can spice up a meal and add a little life to your party and as well as your party trays. While it is easy to find salsa at any grocery store, it's just not the same as one which you make yourself. Making a salsa from scratch is actually quite easy. With the right salsa recipe and just a little preparation time, you can create a good homemade salsa that will have people coming back for more.

There are some things you can do so that the process of making a salsa recipe will be as quick and effortless as possible. For example a food processor or a food chopper can cut down on the time it takes and is much less messy when you have to clean up.

You can also add your own 'personality into your salsa recipe. You can take it and make slight tweaks here and there to suit your taste. You can add more tomatoes or reduce the peppers to create a more mild version of your salsa. Alternatively, you can add other types of peppers such as jalapenos to give your salsa some extra kick.

To make a thicker and full bodied salsa, extract the seeds and the juice of the tomatoes before preparing. Also any extra liquid can be extracted when boiling for an extra measure of thickness. You will have to experiment a little bit to get the consistency of your unique salsa recipe just right.

You can start to creatively come up with new ways to use your homemade salsa - you don't have to use it only with chips. For example you can add some salsa to your nachos or bean dips. You can also take your fried or grilled meat and serve that with your salsa as well. Don't limit yourself.

You can take your salsa and use it to make quite a healthy snack. You can bake tortillas in order to make tortilla chips for a low fat snack and serve your salsa with it.

Don't be surprised if you keep getting asked to make it over and over. If that is the case you may want to make larger batches - maybe twice or three times the amount the recipe calls for. You can put the extra salsa into containers and put it into your freezer. You will always be ready whenever guests arrive.

Keep experimenting and tweaking your homemade salsa recipes and you will find those recipes that have that perfect taste for you and your guests. And those compliments will keep coming!

Mixed-up noodles, meat, seafood, and vegetables soup (Jjamppong)

Jjamppong is a delicacy that is made of noodles, and it requires, meat, seafood and vegetables. Discover how to make the stock for jjamppong, and how to finish this noodle dish with helpful tips in this free video on Indian food and recipes. Expert: Unknown Bio: To be determined at a later date. Filmmaker: Sarit Baran Tarafdar



http://www.youtube.com/watch?v=wNQj48Z9UF8&hl=en

Rude - Spicy Noodles (Rehearsel)

This channel is no longer active, please visit my new channel: www.youtube.com



http://www.youtube.com/watch?v=o_U9KON4quc&hl=en

Inauguration Day Jan 20 2009

Created on January 22, 2009 using FlipShare.



http://www.youtube.com/watch?v=QCB5oz_Pkpw&hl=en

THAI FOOD Spicy Green Chicken Curry

Visit www.CurrySImple.com for more recipes! Cooking a spicy green curry is easy with our step by step cooking video. Ready in 10 minutes and tastes just like what you would get in a Thai restaurant!



http://www.youtube.com/watch?v=qXPE83ks4gU&hl=en

I AM NOT A whore

me and my friends gossiping and stuff and of course insulting me!!!



http://www.youtube.com/watch?v=8L0e4m73HaA&hl=en

Cheddar Chicken Noodles and Seasoned Green Beans

This recipe has become one of my family's favorites. Not only does it please my picky four-year-old son but it also pleases my would-rather-be-eating-pizza husband. Pair this casserole with a side of seasoned green beans and dinner rolls for a tasty and healthy meal.

Cheddar Chicken Noodles

Ingredients:

2 cups cubed cooked chicken (can use canned chicken)

2 cups (8 ounces) shredded Cheddar cheese

7 ounces elbow noodles or other shape

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

¼ tsp salt

¼ tsp pepper

Directions:

1. Cook noodles according to package directions.

2. Meanwhile, in a large bowl, combine the chicken, half of the cheese, cream of chicken soup, milk, salt, and pepper.

3. Drain noodles and add to the chicken mixture. Toss to coat.

4. Transfer chicken and noodle mixture to a greased 13-in. x 9-in. x 2-in. baking dish.

5. Top with remaining cheese.

6. Bake uncovered at 350 for 20-25 minutes.

Seasoned Green Beans

Ingredients:

Fresh or frozen green beans Dry Good Seasons Italian dressing

Directions:

1. Cook frozen or fresh green beans.

2. Drain liquid off of green beans.

3. Sprinkle desired amount of dressing mix over green beans and stir to combine.

4. Let green beans stand a few minutes before serving.

While the Cheddar Chicken Noodle recipe calls for shredded cheddar cheese, this dish is also good with some of the great cheese mixtures that are in the grocery stores such as Colby and Monterey Jack. Don't be afraid to experiment with the cheese until you find the perfect taste that your family enjoys. I regularly change the types of cheese to create a different taste and my family doesn't seem to mind.

The Cheddar Chicken Noodle recipe may also be doubled so that you will have plenty for leftovers the next day. For leftovers, spoon out the desired amount on a microwave safe plate and heat up until warm. To complete the meal, whip up a salad, bake some rolls, and you have another great tasting family meal.

Happy cooking!

Korean Not Real Kimchi Salad

I never really liked kimchi to be honest. You know, that spicy pickled cabbage with specks of red all over. The fact that it was always stored in a huge jar of murky vinegar (I think) didn't help entice my senses either. Kimchi, to me, always tasted like waxy spicy sour cabbage. I just didn't like it.

But Korean kimchi salad is a whole different topic.

Don't be fooled because it has the word "kimchi" in its name. Korean kimchi salad is a fresh refreshing mix of garden veggies with a "not so spicy" sweet dressing. It is nothing - I repeat NOTHING - like regular old kimchi.

The first day I tried it (the same night my mom came home with Korean style grilled chicken!), I almost finished the whole carton of it. Yes, it is that good. It's sweet, crisp, light, and refreshing - the perfect appetizer for any occasion. I highly recommend everyone to try this dish. You won't be disappointed.

Here's the recipe!

Ingredients

1 lb cabbage

1 Tbsp salt

8 oz radish

1 carrot

2 cucumbers

6 Tbsp vinegar

3 Tbsp sugar

1 tsp salt

1 Tbsp Korean brand hot pepper paste (adjust amount to taste)

Minced garlic (adjust amount to taste)

Sesame seeds (adjust amount to taste)

Cut off cabbage root and take off each leaf carefully from cabbage. Boil the whole cabbage (until it is cooked but still with a snap) and then put leaves in an ice bath. Cut the radish and carrot into julienne strips. Cut the iced cabbage into thin strips. Mix vinegar, sugar, salt, hot pepper paste, and garlic in a bowl. Marinate all the veggies in the dressing and garnish with sesame seeds.

Enjoy!

Pad Thai Noodles - Vegetarian - (Guey Teuw Bhud Thai ) - SPICY STEVE

Spicy Steve. Visit www.spicysteve.com to discover more recipes. This episode was taken from the series SPICY STEVE ASIAN SECRETS. .



http://www.youtube.com/watch?v=Vznd6-MJTIQ&hl=en

Roasted Beef Ribs in Maple-Barbeque Sauce

You can use "Texas beef ribs" in this recipe. Plan on letting the ribs marinate for 48 hours and serve with coleslaw, corn bread, and plenty of ice-cold beer. But the ribs will still be delicious if they marinate for only 8 hours.

This barbecue sauce can be as mild or as spicy as you like; add hot pepper sauce accordingly. It also works well with pork, chicken, or shrimp.

The Barbecue Sauce:
1¾ cups ketchup
½ cup pure maple syrup
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup chopped scallions or fresh chives
1 teaspoon ground cinnamon
½ teaspoon ground allspice
Dash hot pepper sauce
Salt and freshly ground black pepper
The Ribs:
3½ to 4 pounds beef ribs, cut into individual ribs

Method :
Prepare the barbecue sauce: In a medium-size bowl, mix all the ingredients for the barbecue sauce and taste for seasoning. The sauce could have a good balance of sweet and savory, with the flavor of the spice present. Adjust as needed.

Place the ribs in a large bowl and coat the top, bottom, an sides with the sauce. Cover and refrigerate, turning the ribs and basting every few hours or so, for 8 or up to 48 hours.

Preheat the oven to 325 degrees. Remove the ribs from the sauce, reserving the sauce, and place them in a large shallow roasting pan, bone-side down. Brush the ribs with a bit of the sauce.

Roast the rib for 30 minutes. Turn the ribs over, baste with additional sauce, and roast another 30 minutes. Turn the ribs again, baste with the remaining sauce, and roast, basting every 15 minutes or so, until tender, another 45 minutes to 1 hour. If the sauce begins to dry out in the bottom of the roasting pan, add ¼ to ½ cup water to dilute the sauce and keep it from burning. Most of the sauce will caramelize directly to the ribs. Serve hot or at room temperature, makes 4 servings.

Fried Beef in Oyster Sauce

A friend of mind asks me a question if there is someone going to the Thai restaurant for the first time, what kind of foods he or she should order. Well, this is a difficult question to answer because there are lots of Thai foods that you should try. I'm pretty sure there will be more than 10 different Thai foods that you will love. However, if you would like me to recommend only 1 menu for someone who never tries Thai food before. I would recommend Fried Beef in Oyster Sauce. This is one of the most popular Thai food among foreigners. I used to cook this menu for my (foreign) friends many times. They all love it !!! I think the reasons are; firstly, it is beef. Everybody loves beef. Secondly, it is not spicy. It is good for someone who never eat chili or spicy food before. Now let's get started.

Ingredients

200 grams of beef (slice into pieces or strips, not to big or small just right for one chew. if you have time you can marinate it with 2 tablespoon of corn starch or cooking flour for 15 minutes. This will make your beef more tender.)

8 tablespoon of cooking oil

3 cloves of garlic, finely chopped

5 white mushroom (cut it in half)

1 tablespoon of light soy sauce

2 tablespoon of oyster sauce

1 teaspoon of sugar

1 teaspoon of pepper

Preparation

1. Put cooking oil in a pan (medium heat)

2. Put garlic in a pan, stir fried for 1 minute

3. Put beef and mushroom in a pan, stir fried for 3 minutes or until it is cooked

4. Put everything else (sauce, sugar, pepper) in a pan, stir fried for another 2 minutes

That's it. You are done now. See ! how easy it is. As I told you, my blog is going to teach you how to cook Thai food with easy step by step that anyone can do it. Now you believe me, don't you ? Okay, that's it for today. I have to go now. Enjoy you meal. Take care.

See you next time!!

Asian Boy Eats Noodles

I was bored when I made this, this was also about a month ago... so yeah...



http://www.youtube.com/watch?v=SkXbKx7PQS4&hl=en

Mexican Cakes - What Are They Like?

Mexico has their share of sweets. You can find sweet drinks, to candies and chocolates, and of course cakes. One cake that is popular and simple to make is the Mexican Chocolate Pound cake. What makes this cake a classic is the addition of Mexican chocolate and cinnamon. It is simple to make and very tasty!

Tres Leches Cake is also very good and is lighter than a lot of other Mexican cakes. In English, it translates to "three milks cake" and is a butter cake, which is soaked with three types of milk - whole milk, evaporated milk, and condensed milk. The cake does not normally include butter in the milk, so it has a lot of air bubbles.

The top of the cake can have fruit such as raspberries to add extra flavor. This cake is common in many parts of Latin America. The origin is not surely known, but is thought to be between Nicaragua and Mexico, where the cakes were found the earliest. Tres leches cakes are great at parties and other special celebrations.

It is no secret that Mexicans love spices. Jalapeos and chilies are sometimes added to Mexican cakes containing chocolate. Rather than tasting strange like you might imagine, it gives the cake an interesting kick. The Mayas combined cocoa and chili for hundreds of years. Chocolate Jalapeo Cake, for example, has a spicy kick to it, because of the finely chopped jalapeos added to the recipe.

Another well-known Mexican cake is called Rosca. This cake makes an appearance between December and February. It is circular without a center, to represent the three kings' crown, and delicately flavored with citrus zest. Rosca has almonds in it too.

This cake is often topped with fruits. Inside is a miniature model of the baby Jesus. Three Kings Day celebrations usually feature this Mexican cake and whoever gets the baby Jesus in their slice has to provide the cake for the next celebration. You can buy Rosca from the local bakery or have a go at making it yourself at home.

If you do not want Mexican milk cake and it is not the occasion for Mexican wedding cakes, what about Mexican crepes or one of the other wonderful treats Mexican cuisine has to offer? These are often topped with Cajeta, a kind of caramel sauce, and toasted pecans. Sometimes other toppings are used on Mexican crepes as well, such as chocolate sauce, cinnamon, raspberries, or cream.

If you are having a party, have a look at some Mexican cake recipes. Some feature rich ingredients and cinnamon. Others contain tropical fruits. Whatever kinds of cake you like the most, you will find Mexican cake recipes to suit your tastes. For an authentic tasting Mexican cake, you should buy some Mexican cocoa and follow the recipe. You can do this whether you are making a Mexican wedding cake recipe or Mexican sweet corn cake recipe. You are sure to get a lot of compliments from guests!

Cheesecake - A Quick and Easy Holiday Treat

The Holidays are quickly approaching and I will be hosting and attending several parties during that time. As usual, I try to find an easy and tasty treat to serve my guests or take to various parties to share with others. Cheesecake is a wonderful dessert for these special occasions. There isn't any other dessert I can think of that goes as well with whatever else is being served. Cheesecake has a smooth and creamy texture that is easy to eat. Its rich, but subtle flavor actually compliments the flavors of other foods. Cheesecake also goes well with the broad range of beverages that are served during the Holidays. I like to serve cheesecake with my drink specialty of Hot Spicy Apple Cider.

Cheesecake can easily be made into an eye-catching, delicious-looking table centerpiece simply by adding a few decorations here and there. I like to spruce up my cheesecakes with colors and items that coincide with the theme of the Holidays. I simply place a couple of cinnamon sticks, or peppermint sticks, or maraschino cherries, or whatever fits my fancy in the center of the cheesecake. Then I sprinkle ground cinnamon or crushed peppermint candies or colored sugar sprinkles around the edges to add to its presentation. What a beautiful, appetizing dessert with just a little bit of imagination and effort on my part!

I also like to serve cheesecake in a variety of different flavors. Nothing kicks off the Holiday Season like a Pumpkin Cheesecake, one of my personal favorite flavors. For a special Holiday treat, my guests absolutely love my Turtle Cheesecake--an indulgence that is worth every mouthful! Chocolate Cheesecake is also a very popular flavor I enjoy serving, as almost everyone I know has chocolate cravings. The flavor combination of sweet chocolate and tangy cheesecake is delightful. I love serving cheesecake in different flavors because the variety of taste combinations satisfies the palate of everyone. I can create unforgettable sensations my guests and fellow partygoers expect and appreciate and I enjoy doing so.

Cheesecake is a quick and easy dessert idea for me to take to every Holiday event. I like to keep a cheesecake or two in my freezer for that last minute dessert contribution. I can store cheesecake in my refrigerator for several days before the Holiday event and dress it up (or down) as I see fit. Cheesecake is easy for me to handle because it is only one container for me to carry. Cheesecake is easy for me to serve at these Holiday parties because all I have to do is place it on the buffet table when I arrive at the party and forget about it, as it can be served at room temperature, eliminating the hassle of finding refrigeration. I look forward to serving cheesecake at all of this year's Holiday events, and my guests and fellow party-goers look forward to indulging in my delicious cheesecakes.