www.cookingwithdad.co.uk King Prawns with Spicy Rice Noodles

Home cooking simple food simply. No measurements, no scales and not even a fixed recipe. These home cooking videos have been made for my daughter and step-daughters in the hope that they'll venture into the kitchen more often. Have fun girls!



http://www.youtube.com/watch?v=k_y0wwsD1sA&hl=en

Cardigan Weather (Cover)

With Aimee. She seriously woke me up, told me she's coming over, demanded me to cook her spicy korean noodles, & then make this cover. It was awful. But that's what best friends do I suppose. I love my atrocity =)



http://www.youtube.com/watch?v=w_72r68sWZE&hl=en

noodles!

I got some noodles from Korea in the mail from my lovely pen-pal Ara. Here's me making them!! :)



http://www.youtube.com/watch?v=NoNe83PsKj8&hl=en

Easy Korean Recipes : How to Cook Chicken for Korean Spicy Chicken Stew

How to cook chicken for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge



http://www.youtube.com/watch?v=MEObR7LldOQ&hl=en

Thai Food: Glass Noodle Spicy Salad! (yum woonsen - woon sen)

Yum Woon Sen (Yum Woonsen) Thai Spicy Glass Noodle Salad recipe. This is one of our favorite Thai food noodle recipes. We have many other noodle and salad recipes at our blog: www.joysthaifood.com Visit and say hi with a comment!



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

Potato Stew

When we talk about vegetables like potatoes being used in a stew, it is mostly accompanied by meat such as chicken, beef etc. In this recipe, meat is not used for making potato stew and only pea is added for giving extra veggie flavor to the stew. The rest of the ingredients used in this potato stew recipe are more or less the same as in any other stew recipes found in South Asian, particularly Indian cuisine.

Ingredients:
3 medium size potato (cut in small pieces)
2 medium size onions (cut in julienne)
3 medium size tomato
1/2 cup pea
1 tbsp ginger garlic paste
2 green cardamom
2 cinnamon sticks
3 cloves
1 black cardamom
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp cumin powder
1 tsp black pepper powder
Coriander leaves for garnishing
Dill for garnishing
1/2 cup oil

Cooking Instructions:

In a sauce pan, fry onions on medium-high flame for 8-10 minutes until they become golden in color. When onions have been fried, drain out oil and let the onions cool down at room temperature. After that make a smooth paste of fried onions and tomato using a blender. Now in the same oil in which onions were fried, put ginger garlic paste, cloves, cardamoms, cinnamon sticks, red chili powder, turmeric powder, salt and onion tomato paste. Now stir them well and cook on medium heat for at least 10 minutes so that all the water of the mixture dries out and oil starts to separate from the gravy. When gravy turns into red color and oil starts to simmer, add potato pieces with two cups of water, mix them together and let it cook for 10-15 minutes on medium heat. After that, put all the pea, cumin powder, black pepper powder and cover the pan to let the stew cook or 15 minutes so that potatoes and pea are completely cooked. When oil appears on top of the gravy, take out the potato stew in a serving bowl, sprinkle coriander leaves and dill. You may adjust the density of your potato stew and make it either thick or thin by adding or reducing the quantity of water.

Easter Marshmallow Treats

This is a simple way to make a treat similar to a certain yellow marshmallow that is popular during Easter time.

You will need marshmallows and colored sugar.

I put about ½ cup of sugar in a plastic ziplock bag and then added a few drops of food coloring and closed the bag and squished it around until I got the desired color of yellow and pink that I was looking for.

Next I wet the marshmallows by running water over them or you could dip them in water in a small bowl. Then I dabbed the excess water off with a paper towel and this left the marshmallows slightly sticky. Then simply roll the marshmallow in the sugar and shake of the excess. They will still be a little damp so you will need to let them dry so the sugar sticks better. Store them in an airtight container.

They tasted just fine to me and were very simple to make. If you wanted to make different shapes you can use the recipe below and cut out shapes with cookie cutters and in the place of the coconut you can use the colored sugar. Remember to spray your cookie cutters with nonstick cooking spray so the marshmallows do not stick to them.

Marshmallows

2 packs Knox gelatin

1/4 cup cold water

1/4 cup boiling water

1 cup sugar

1/2 cup boiling water

1 cup white corn syrup

Pour gelatin into a large bowl and add cold water. Stir until dissolved and add 1/4 cup boiling water; set aside. In a saucepan add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved, then add 1 cup white syrup.Pour this mixture into gelatin and cool by stirring often. When cold, beat with mixer until it stands in peaks. Pour into 9 x 13 inch pan lined with toasted coconut and spread coconut on top. Cool until set, cut into squares and roll in coconut to coat cut sides. Store in large glass jar.

Five Interesting, International Pizzas

The pizza pie is perhaps the most well known Italian import in America (well, aside for Sophie Loren and the Lamborghini), but one may be surprised to learn that pizza can be found just about anywhere in the world.

From the Turkish Pide to the Asian Mizza, there are a literally a world of pizzas available that will tantalize the eyes as well as the palette.

Below are a few exotic pizza pies that will have you updating your passport for a taste of the decadent!

Turkish Pizza

While pide is also the name of Turkish bread is also the title of a scrumptious Turkish pizza. And just might one find on a Turkish Pide?

Depends on the baker, but traditionally, pide can showcase a variety of toppings, from lamb to ingredients like onions, green peppers and cheese. These ingredients are usually slathered on thin bread that is similar in size and flavor to Indian Nan. Spices like sumac and cumin give pide the tradition Middle Eastern flavor that separates this pizza from its Italian ancestor.

The chosen ingredients are spread upon the bread and placed into a fuel burning oven for roughly ten minutes. When it finally comes out, it is served to eager foodies who greatly enjoy partaking in anything different and flavorful.

Asian Pizza

Mizza, a rice crust Pizza that can be found in Taiwan. It's considered a more organic take on the pie. Replacing a dough crust with a thick rice patty, the pizza is topped with the kind of items one may find in an American pizzeria, i.e. mushrooms, green peppers, cheese, etc., etc.

Japan has an even more appealing and exotic take on pizza with shrimp and mayo. Utilizing tasty shrimp nuggets, this pizza combines Asian mayo and cheese in a specialty sauce alongside various Asian ingredients.

Fattening-probably, but then-what pizza isn't?

Mexican Pizza

Actually considered more Tex-Mex than Mexican in origin, a Mexican pizza blends Spanish cooking and ingredients with an Italian foundation.

Typically a Mexican pizza has a corn or flour tortilla base with cheese. Refried beans and salsa often times replaces the marinara sauce attributed to the common pizza. Many people who enjoy Mexican pizza like to add jalapenos or spiced beef to jazz things up.

Another version of the Mexican pizza, called pizzadillas, is essentially a quesadilla with tomato sauce on it.

Indian Pizza

Now, an Indian pizza is really an interesting creation because the variation of the types. Many use the paneer cheese as a base, although few will nod at Italy with mozzarella cheese. The sauces can be found in authentic Indian dishes making for a wonderful ethnic creation that will surely satisfy lovers of Indian cuisine.

For instance, you can obtain a pizza with Marsala, vindaloo or creamy yogurt based sauces. There are even curry sauces that give the spicy umph that Indian food can be famous for.

The wonder of pizza

Of course, you have your better known varieties of pizza, like brick oven, Chicago and New York style. For pizza connoisseurs who are used to these offerings, the above may sound a bit too zany for their tastes. Indeed, it can seem strange when we contemplate eating a pizza with things like shrimp, grapes, or curry on them, especially if we are used to marina based creations.

But the thing that makes pizza special is the fact that it can be expanded upon. The base of a pizza is dough and sauce, and from there it is anyone's guess as to where the pie could end up. This can take us all on fascinating culinary trip that would be well worth undertaking.

Made in St Augustine - A Taste of Northern Florida

Visitors know St. Augustine is a town rich in historical interest and European and native cultures, but another great reason to visit is the variety of food products made locally. When you think of Florida, most likely oranges and key lime pie come to mind when searching for treats indigenous to the area. A trip to St. Augustine, however, will have you craving other sweet and spicy things.

If you like to imbibe in the occasional glass of wine, the San Sebastian Winery. on King Street should definitely be on your itinerary. Take the free tour and discover how their tasty red, white, and port wines are made on-site. Muscadine grapes native to the area, along with hyrbid varietals like Stover and Blanc Du Bois, give these Florida vintages a unique flavor and body that have won San Sebastian numerous competition medals. Of course, you'll get to taste for yourself after the tour, and don't forget to pick up a few bottles to take home.

Ask anyone about the spicy side of St. Augustine, and more than likely you'll be directed to the Old City and the Dat'l Do-It shop. This brand of tangy sauces, relishes, and other condiments are made with local datil peppers. Grown in St. Augustine for over two centuries, datils are waxy yellow in color and sweet in flavor, but they pack a punch, and the Dat'l Do-It people ship thousands of bottles all over the country each year to tempt taste buds in need of a kick.

After all that hot stuff, there's no better way to cool the palate than with something sweet. Two of Northern Florida's best chocolatiers, Whetstone Chocolates of St. George Street and Claude's Chocolates on Hypolita St., are on hand to serve up succulent truffles and fine artisan bons-bons, bars of milk, white and dark varieties, and sugar-free candies. Be sure to grab a bag or two as sweet gifts for friends and family.

From wine to chocolate, spicy relish and savory spreads, St. Augustine offers a delicious selection of tastes to enjoy on vacation and long afterward. Bring your appetite when you come visit and take home a taste of Northern Florida.

Vegetable Hakka Noodle

VEG HAKKA NOODLES. 1 pack Ching's Secret Veg Hakka Noodles 2 tbsp Ching's Secret All in One Sauce 1 tbsp Ching's Secret Schezwan Sauce 1 tbsp Smith and Jones Tomato Ketchup ½ tsp Ching's Secret Dark Soy Sauce ½ tsp Ching's Secret Chili Vinegar 1 carrot 1 spring onion 1 capsicum 5-6 french beans ¼ medium cabbage 2 tbsp oil Salt and pepper to taste Method: Boil the noodle as per the instructions given on the pack. Cut all the vegetables into fine jullines. Heat oil in a frying pan. Add oil, all the vegetables and cook for about 30 sec. add all the sauces one by one while stirring. Add noodles and mix well. Garnish with spring onions and serve hot. www.facebook.com www.chingssecret.com http



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

"Quest" TVC with Sandara Park

Timeline Media Productions Director: Cris Mojica Producer: Michael Reyes Production Designer: Jaime Santiago Director of Photography: Leslie Gatchitorena Food Stylist: Ditas Castro Execellent production design and Cinematography work stand out on this ad. Probably the best local television ad by Sandara Park.



http://www.youtube.com/watch?v=2BCJiiQ6SV0&hl=en

Food and Wine Pairing - How to Deal With Spicy Food

Trying to find wine to match a spicy meal is thought to be rather difficult, and is actually considered impossible by a lot of people. This however is not true, as although it is a little more difficult to match wine to spicy food, it can be done.

Hot and spicy meals, such as curries, are extremely popular the world over, yet so many people are unaware that it is possible to enjoy a glass of wine at the same time. Most will, after ordering their meal, not even consider wine, and will instead choose to pair it with a glass of water, or possibly a beer if they are being adventurous.

So if you are to order wine the next time you visit your local curry house, what wines should you be looking for?

Well, what you don't want when drinking wine with your meal is to have the flavors fighting with each other. This of course is the case regardless of what type of meal you are eating (spicy or not), but it is all the more difficult to avoid when dealing with spicy food. "Big" wines, and wines with high alcohol content are one's to avoid. We can all relate to that burning sensation we are left with in our mouths after taking a drink of a high alcohol content drink - such as a spirit. With that in mind you should be looking to go for a wine with a lower alcohol content, say around 10%, as the last thing you want to be doing after swallowing a forkful of hot curry is adding any more heat to your mouth.

Another thing you should take into consideration when choosing your wine is that a sweet or fruity wine will work well. The reason for this is that the sweetness in the wine acts by soothing the spices in the meal, allowing the other flavors to shine through.

As a final note, it is worth remembering that if you just can't decide then there is always the sparkling option. Sparkling wines are enjoyed by many people when eating spicy food due mainly to the excellent job they do of refreshing the palate.

Mexican Holidays an Inside Look at These Tasty Occasions

Mexican food is an integral part of Mexican holidays and celebrations, adding to the color and vibrancy of the occasion. One holiday that most people have heard of is Day of the Dead, which is when families gather together to remember their loved ones who have died. Day of the Dead is celebrated on November 1 and 2.

The traditions followed on this holiday include building altars to honor the dead and visiting their graves with gifts of the deceased's favorite foods and drinks.

Cinco de Mayo is another famous holiday in Mexico. This is a regional holiday and especially close to the hearts of Mexicans living in Puebla because, Cinco de Mayo commemorates the Mexican victory over the French in 1862, at the Battle of Puebla.

Many people assume that Cinco de Mayo is Mexican Independence Day but this is wrong because their Independence Day is September 16. Independence Day is perhaps the most important Mexican national holiday of all.

The Great Taste of Mexican Holiday Foods

Mexicans are very proud of their culinary heritage, which blends Mayan, Aztec, traditional Mexican, Spanish, French and Caribbean influences and more. Some Mexican holidays have special foods associated with them but with others, like Cinco de Mayo, people just make their favorite dishes to enjoy.

It is common for the women to get together and make lots of food for the festivities. Tamales are associated with Mexican festivals because they are time consuming to make. This is why tamales are usually only made several times a year in big batches. You will see steamed tamales at Mexican celebrations.

Mexican wedding cookies and Mexican wedding cakes are popular at many holidays, not just weddings like the name implies. Rosca de Reyes is a festive bread made for January 6. The bread, which is shaped like a wreath, contains cherries, candied figs, mango, and lemon and contains a baby Jesus figurine. The person who gets the figurine in their slice has to make the food for Candlemas, which is on February 2.

Delicious Mexican Drinks for Special Occasions

Mexicans do enjoy Mexican beer and tequila but that is certainly not all. Rompope is a drink a bit like eggnog flavored with rum, cinnamon, and almonds. This thick, frothy confection is often enjoyed on Mexican holidays.

Another thick, luxurious drink is atole, which can be, drank with breakfast, lunch, or dinner. It contains fruit slices, cinnamon and brown sugar.

Many people are sadly unaware of what authentic Mexican recipes entail, partly because of the popularity of Mexican fast food and partly because not many people outside of Mexico really grasp what this exciting cuisine is all about. You do not have to wait for a Mexican holiday to try making some delicious Mexican inspired dishes!

Betty' Benedictine Party Spread Recipe

In this video, Betty demonstrates how to make her Benedictine Party Spread. This is a light cucumber and cream cheese spread, containing a tiny bit of green pepper and minced onion. I made this in combination with Bettys Spicy Flour Tortilla Crackers (to be uploaded soon), but you can serve it with any cracker or chip, or as a lovely and tasty spread on fresh bread. You can even serve it as a dip for raw vegetables—It is very versatile! Ingredients: 8 oz. package cream cheese, softened ¾ cup grate cucumber, well drained (I even squeeze out the extra juice with a paper towel.) 2 teaspoons finely chopped green pepper 1 ½ teaspoon grated onion 2 tablespoons lemon juice ¼ teaspoon salt 1/8 teaspoon ground white pepper (You may use black pepper, if you dont have the white.) Combine all ingredients. I combine them with a fork, and then beat them with an electric mixer for a very smooth consistency. Chill. Serve with Bettys Spicy Flour Tortilla Crackers. Wonderful!!!



http://www.youtube.com/watch?v=8UZwi2QSvKA&hl=en

Business and Market Overview on Malaysia

ECONOMY. Malaysia is a middle-income economy and has the third highest GDP per capita (US$4,625) among the Southeast Asian countries after Singapore and Brunei. The country was primarily a producer of raw materials but transformed its economy from the 1970s to the 1990s into a multi-sector economy. Malaysia's economic growth is export driven mainly from exports of electrical and electronic products.

Malaysia's economy is relatively stable with healthy foreign exchange reserves and a GDP of US$118.3 billion in 2004. From 2000 to 2004, Malaysia's real GDP grew by an annual average of 5.7% while inflation remained below 2.0% and unemployment below 4.0%. The Asian economic crisis of 1997 adversely affected Malaysia's economy during the period. It is unlikely that the country will experience an economic crisis similar to 1997 with current healthy foreign exchange reserves, low inflation and small foreign debt.

The manufacturing sector accounted for 48.5% of Malaysia's GDP in 2004, services accounted for 42.4% and the agriculture sector accounted for 9.1%. Major industries include electronic & electrical products, textiles, clothing & footwear, chemicals, petroleum, wood and metal products. Major agriculture industries include palm oil, rubber, cocoa, rice, poultry and timber.

DEMOGRAPHY. Malaysia comprises of Peninsular Malaysia and East Malaysia (located on the northern half of the island of Borneo) with a population of 26 million. Malaysia is a multi-ethnic society comprising of the predominant indigenous Malays (50%) followed by the Chinese (24%) and Indians (7%). Other indigenous groups (11%) include the Ibans, Kadazans, Melanaus and Kelabits. Major religion practiced is Islam followed by Buddhism, Taoism, Hinduism and Christianity. Major languages used are Malay (national language), English (commonly used in business), Chinese (mainly Mandarin, Hokkien and Cantonese) and Tamil.

Malaysia's population is becoming increasingly urban. The country's urban population increased from 54.7% to 62.8% of Malaysia's total population from 1995 to 2004. Main reason is increasing employment opportunities in the major urban areas. Major urban areas include the nation's capital Kuala Lumpur and the surrounding areas (known as the Klang Valley), Penang, Johor Bahru, Ipoh, Kuantan, Kuching and Kota Kinabalu.

Households in the urban areas have an average income that is twice than those in the rural areas. An estimated 5% of Malaysian households live below the poverty level while 50% are low-income households. The proportion of medium income households is 33% while high-income households are 10%.

INFRASTRUCTURE. Malaysia has a well-served international and domestic telecommunication system. Cities and towns are well connected by roads including highways and public transport. Internet broadband services are available in the cities and major towns. Malaysia has an international airport situated near Kuala Lumpur and airports across the country serving mainly domestic travel.

INTERNATIONAL TRADE. Malaysia's major trading partners include the United States, Japan, China, Singapore, Thailand, Taiwan and South Korea. Major exports from the country include electrical and electronic products, machineries, petroleum and liquefied natural gas (LNG), textiles, clothing & footwear, palm oil, furniture and sawn timber. High technology exports (mainly electrical and electronic products) account for more than 50% of Malaysia's exports. Major imports include electrical and electronics, machineries and equipments, petroleum products, plastics, iron and steel products, chemicals and foods.

CONSUMER USAGE OF TECHNOLOGY. Nearly 75% of all homes have fixed line telephones and there are 15 million mobile phone subscribers for a population of nearly 26 million in 2004. Penetration of personal computers in homes was nearly 30% during the period with 3.5 million internet subscribers and 10 million internet users. More than 90% of all Malaysian homes have refrigerators and televisions. Nearly all middle and high-income homes have cars and most have more than one. The estimated penetration of cars in homes is between 75% and 80%. Thus, many low-income homes have cars but tend to be lower-end models or cheaper second hand cars. Furthermore, nearly all lower income homes have motorcycles for their travelling needs.

RETAIL MARKET. Retail sales in Malaysia reached an estimated US$14 billion in 2004 and forecast to grow further to US$20 billion by 2010. The Klang Valley (Kuala Lumpur and the surrounding areas) contributes nearly 30% of the country's total retail trade. The traditional "mom and pop" establishments dominate Malaysia's retail industry while shopping at the modern retail establishments such as hypermarkets, supermarkets, departments, mini-markets and convenience stores is gaining popularity. These modern establishments account for nearly 25% of the total retail sales. Shopping at the traditional open-air markets remains popular among Malaysia's low, medium and even high-income consumers because of their festivity atmosphere.

FOOD CULTURE. Malaysia has three major ethnic food cultures i.e. Malay, Chinese and Indian foods. Rice is the staple food followed by various types of noodles and Indian bread. Malay dishes tend to be hot and spicy, Indian foods are usually curry dishes while Chinese foods are salty. However, the various ethnic communities have adapted foods from other communities. Western baked bread and bakeries and fast foods are popular and affordable even among many in the lower income group.

Korean Food ( ambrosial brainstorm thing-race)

Lisa and I are eating this hot ass spicy nooodle thing at a langauge fair at u of o; and yeahh lol it was the worst after taste ever thank god sushi boy came along lol camera: crystal girl between me and lisa is clarissa hahaha



http://www.youtube.com/watch?v=XcOsLeHgiN0&hl=en

Eats noodles in 45 seconds

how fast can you eat a bowl of spicy noodles? i actually wasnt very hungry when i did this. but i got it down. lol



http://www.youtube.com/watch?v=8x9NVBBqf_Q&hl=en

Try This Tangy and Spicy Beef Soup and it is Okay For the Diabetics, Too!

I am a person who could eat soup everyday all-year-round. If you like soup, too, try this Tangy and Spicy Beef Soup for something new. This soup is made with steak, vegetable broth, vegetables, pasta, spices, etc. Served with a crusty bread, cornbread, or assorted crackers, it is good no matter how you serve it. If you have family members, like my husband, who think they need steak instead of soup, well here you go. They get their steak in their soup! For a healthier soup, or if there are diabetics in your group, I recommend you use whole-wheat pasta.

TANGY AND SPICY BEEF SOUP

3/4 to 1 lb beef round tip steak

1 can (approx. 14-oz) vegetable broth

1 1/2 cups water

1 1/2 cups sliced fresh mushrooms

1 cup julienned carrots

3 tbsp lite soy sauce, divided

2 tbsp red wine vinegar

1/2 tsp crushed red pepper or red pepper flakes

1 oz uncooked angel hair pasta, (about 1/4 cup broken up)

2 tbsp cornstarch

1/4 cup water

1/4 cup sliced green onions

Cut the steak lengthwise in half then cut crosswise into 1/4-inch strips.

In a 3-quart saucepan, combine the broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons of the soy sauce, the vinegar and red pepper. Bring the mixture to a boil; reduce the heat and simmer for 5 minutes.

Meanwhile, in a nonstick skillet in 1 tablespoon olive oil, if needed, stir-fry the steak pieces to brown lightly.

Add the angel hair pasta to the broth mixture and simmer for another 5 minutes. Mix the cornstarch and the 1/4 cup water until smooth; stir into the broth. Bring the mixture to a boil and cook, stirring, for 1 minute. Add the beef to the soup and remove from the heat. Cover the saucepan and let stand for 5 to 6 minutes. Stir in the remaining soy sauce and the green onions. Serve immediately while still hot.

Yield: 4 servings.

Enjoy!

rampage ramen noodles allotment 1

this is part one of me and stevy wonder eatin spicy chicken ramen noodles with 4 types of hotsauce and m&m's but i had 2x's as many bags as him



http://www.youtube.com/watch?v=r578c2SwMbE&hl=en

How to Make Pear Juice

Have you ever considered making pear juice before just because you've never made it and it always wanted to try it? Well, the fact is that pear juice is actually really easy to make, tastes great, and has a lot to offer as far as health benefits goes. This article will give you the basics for making pear juice so you can have it freshly served any time. Follow these simple guidelines and you'll be more than satisfied with your juice making experience.

First, gather up the pears that you are going to use in the process, wash them thoroughly, and then cut them up into little pieces. You'll want to remove the stems and seeds as this will make the process of juicing much easier. Place all of the pieces into a stock pot and add water just until the fruit pieces are covered with water. Bring to a boil and and boil for around 5 to 7 minutes, and then remove from heat when this is completed.

Once the fruit has cooled to room temperature, pour off all of the juice through a strainer into a drain pan of some sort. You may wish to use a large container that will hold a lot of juice. If you want the juice to be more clear, repeat this step a few times to make sure you have the juice completely filtered. That's all there is to it. Chill the juice and then serve with ice. You can put the remaining juice in the refrigerator to be served later. You can also freeze any juice that you do not plan to use right away. You can place the juice in quart bags to be frozen. When you fill the bag, lay it flat so that the air is removed from the bag as you seal it. Once the bags are sealed, lay them flat in the freezer.

So what do you do with the left over fruit that has been juiced? Well it can be used for making jam or any other type of fruit spread which works great and tastes delicious. So next time you make fruit, consider doing this instead of tossing it in the trash.

When you're done with this process, you'll have great tasting pear juice, or any other juice for that matter, that you and your family can enjoy in the morning, day, or night. The health benefits of juice are endless so not only do you get the wonderful, thirst quenching drink, you get to feel good about drinking it too which makes it that much more satisfying.

About Sugar Cookies

Sugar cookies are a sweet and tender cookie that has wonderfully crisp edges. No wonder they become an American favorite even though they were once made primarily during the Christmas season. They are delicious whether dressed simply with a sprinkling of colored sugar or frosted with icing. Two commonly used sugar cookie frostings are butter cream and poured icing.

These cookies are usually made from sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. You can form them by your hand or rolled and cut into shapes. They are a versatile type of cookie which can be cut into a variety of shapes and sizes.

In North America, decorated sugar cookies are particularly popular during holidays such as Christmas and Halloween. They are buttery classics that are delicious anytime on their own. Try customizing them to your taste with an addition such as lemon zest, a bit of brandy, or a hint of cinnamon.

Have fun being creative with these cookies because it is easy to modify to change their flavor, texture, and appearance so that they are suitable for any holiday or occasion.

Even, any variety or flavor of sugar cookies can become a filled cookie. Fillings can consist of jams and jellies or canned pie filling.

They come in two kinds: cutouts and drop. Cutout are made of a dough which is thick enough to roll out onto a floured counter and cut in various shapes. Meanwhile, drop are made by simply dropping the dough onto a greased cookie sheet with no rolling or cutting necessary.

Hakka Noodles

Exhaustive recipe text in English together with additional Tips are available on www.gayatrivantillu.com This site contains a number of other video recipes. For each recipe find the English Text on my website. My video narration is in Telugu while the recipe text is in English. By reading the text and watching my video, Non-Telugus would also be able to follow the recipe. In short, language in the videos shouldn't be a barrier to understand the content of my videos.



http://www.youtube.com/watch?v=iP5xlEL5low&hl=en

Grocery Haul "Hungry Girl Edition"

Here are some Additional items i bought for a few recipes i'd like to try from the Hungry girl Cook Book. Some of these items are "staple ingredients" that you use in alot of recipes some are specific to the recipe itself i tried to seperate the two for you .. Recipes I'm going to TRY this week and Hopefully flim for you all :o) *Fab-Five bannana pankcake mini's (whole wheat) *spinach,tomato,fetat'n egg wrap attack (I'm replacing feta cheese with my own) *tutti frutti biscuits *gooey cinnamon rolls with cream cheese icing *spicy tortilla pizza mexicali (substituting certain ingredients that i couldn't find) Ingredients i'm not sure where to find. Maybe you can help?? *House foods Tofu shirataki,fettuccine,and spaghetti shapped noodle substitute *Boca meatless ground crumbles or ground burger



http://www.youtube.com/watch?v=Lz8wqBhjLhM&hl=en

Moist Gingerbread Cupcakes

These spicy and moist gingerbread cupcakes are really quick and easy to make. Because they are really moist they keep well for several days.

The cupcakes team perfectly with lemon glace frosting. Finely chopped glace ginger sprinkled on the frosting makes these ideal for a special morning or afternoon tea.

1 1/4 cups plain flour

1/2 cup self-raising flour

1 tspn bicarbonate of soda

2 tbspn ground ginger

3 tspn mixed spice

1 cup brown sugar

3/4 cup golden syrup

3/4 cup milk

1/3 cup extra light olive oil

2 eggs

1. Preheat oven to 180C (350F)

2. Line cupcake trays with cupcake papers.

3. Sift plain and self-raising flours, bicarb soda, ginger and mixed spice into a large bowl.

4. Add brown sugar and stir until combined.

5. Add golden syrup, milk, olive oil and eggs in a jug and stir until combined.

6. Add golden syrup mixture to flour mixture and stir until just combined.

7. Spoon mixture into cupcake trays.

8. Bake for 15 minutes or until a skewer inserted into the middle of a gingerbread cupcake comes out clean.

9. Leave cupcakes in trays for 5 minutes before turning onto a wire rack to cool.

10. When cold top gingerbread cup cakes with lemon glace frosting and chopped glace ginger.

Lemon glace frosting:

2 cups icing (confectioner's) sugar

3 tblspns soft butter

2 tblspns lemon juice

1. Sift the icing sugar into a bowl and add the butter and hot water.

2. Mix until smooth.

Combine Gourmet Foods and Recipes for a Unique Offering

An attractive gift box or basket filled to overflowing with wonderful specialty foods is a great gift for your favorite gourmet; but why not add a unique touch by including a collection of recipes along with the basket?

Gift baskets can focus on gourmet breakfast items, like pancake and waffle mixes, jams, and syrups, gourmet cooking items like vinegars and oils, or dessert ingredients such as pie fillings. Whatever ingredients you choose, they can be used in an astonishing number of different recipes.

You may have some of your own favorite recipes that can integrate one or more items from the gift box or basket; if not, look through women's magazines or search the Internet for recipes which require one of your food items as an ingredient.

Some gourmet food companies offer recipes along with their specialty foods, sometimes incorporating them in some unusual and surprising ways. Stonewall Kitchen offers a variety of fine food items; their website also offers a whole collection of recipes, which you can print onto your own cards, emphasizing different foods. Searching their recipe database for Apple Cranberry Chutney, for instance, offers fifteen different recipes, from appetizers and hors d'oeuvres to beverages and desserts, from main dishes to soups and salads.

Their Free Form Apple Tart with Apple Cranberry Chutney combines apples, vanilla, lemon and nutmeg with Stonewall Kitchens popular chutney and puts it in a tart shell for a deliciously distinctive dessert. Another product, their chocolate peanut butter sauce, offers two great dessert recipes, Chocoate Peanut Butter Cookies and Chocolate Peanut Butter Ice Cream.

Plan a Dinner Around a Special Recipe

Plan a get-together with family and friends with a special gourmet recipe as the star attraction. Garlic Rosemary Chicken Skewers are created using Stonewall Kitchen's Garlic Rosemary Citrus Sauce; you might also want to add a simple dessert like Lemon Pistachio Cookies, with Stonewall Kitchen White Chocolate Orange Sauce.

A nice little gift for your dinner guests would be a jar or bottle of the featured ingredient; be sure you attach the recipe to the product with a decorative ribbon.

Gift Baskets Make Great Fund Raisers

If your favorite nonprofit organization is planning a fund raiser, consider donating a lavish gift basket to be raffled off; make sure you tuck a collection of recipes into the basket, one or two for each product, plus information on how the lucky winner can get more of his or her favorite foods.

There are an infinite number of ways you can extend the usefulness of a specialty food item or gourmet gift basket; use the ones in this article, or come up with your own, based on your personal knowledge of the recipient's own favorites. Either way, your gift will be much appreciated as the loving gesture it is.

Valentine's Dinner Recipe - Venison Au Poivre For Two

Venison is delicious, unusual and incredibly good for you. Thanks to companies like Donald Russell and Blackface, both online butchers based in Scotland, it is now incredibly easy to place an order on the internet and have a box of steaks arrive on your doorstep a few days later. What's more, it is better value than beef at the moment.

Steak au poivre may be a seventies cult dish, but there are reasons why dishes become cult in the first place. The creamy sauce laced with the flavour of brandy and dark, rich-scented peppercorns feels incredibly luxurious, especially if you pair it with venison instead of the more usual beef. It may be a simple dish but it tastes a million dollars.

Venison au Poivre for Two

Preparation time: 5-10 minutes

Cooking time: 5-10 minutes

Ingredients

o 1 tbsp each of black and whitepeppercorns

o 4 venison medallions

o 30g butter

o ½ onion or 2 baby shallots

o 1/4 beef stock cube

o 100ml brandy

o 150ml water

o 75ml crème fraiche

TIP:

The secret is to take the steaks out of the fridge about 10 minutes before you cook them so that they can come up to room temperature. Then, the only other must is to get your pan (a heavy-bottomed frying-pan is ideal) smoking hot before you even add fat to it. That way you can really sear the steak at the highest temperature possible.

Method:

Up to two hours before you are ready to eat, crush the peppercorns in a pestle and mortar and press them into the medallions. The pestle and mortar gives the peppercorns the perfect texture for this dish, but if you don't have one, put the peppercorns into a hard-wearing plastic bag and bash them with a rolling pin. Leave the meat aside for the pepper flavour to penetrate the meat. Pre-heat the oven to 60C and put in two plates to warm.

Five minutes before you are ready to eat, heat a large heavy-bottomed frying-pan until it is smoking hot and then add half the butter. When the butter is sizzling (the pan should now be extremely hot), add the medallions and cook on one side for 2 minutes (if the medallions are thin you could cook for less - say 90 seconds), before turning and cooking for a further 60-90 seconds.

Venison is very lean so is best eaten rare or it tends to get dry and chewy. When eaten rare the meat is so tender that it is almost like biting through butter. It will continue cooking in the oven while it rests so put the medallions on one of the plates whilst you make the sauce.

Add the rest of the butter to the pan, turn it down to a medium heat and add the shallots and stock cube. Sweat for five minutes so that the shallots soften but do not colour before pouring in the brandy and water to de-glaze the pan. Simmer the juices rapidly for a few minutes before turning the heat right down and stirring in the crème fraiche.

Simmer for a few minutes more to reduce the crème fraiche and check for seasoning Serve with a crisp, green salad and some small, waxy potatoes that you can either roast until crisp in the oven, or steam until tender. It is delicious accompanied with some kind of jelly like rosehip, quince or redcurrant.

Kids' Recipes

The internet is bursting with all kinds of kid recipes right from healthy appetizers to healthy meals, nutritional lunch box etc. But the key question for most parents remain how do I get my child to eat all this stuff?

Today's kids are increasingly aware of the choices that they can have in foods. This is primarily through media awareness i.e. adverts, frequent visits to the super markets, where a host of tinned and packaged food, are found. Every other corner of the street is lined up with a Burger King or McDonald's, Pizza Hut. Encouraging kids to dine on all sorts of junk. This makes them picky for foods.

As a parent the easiest way for us to cultivate good eating habits in our kids, is to first get the child in a learning mode, i.e. make them a part of our daily cooking.

While your child spends time with you in the kitchen, you can educate them about the nutrient values of different foods such as fruits and vegetables, their impact on growth and health.

Understand their preferences and inclinations for certain ingredients and then allowing the kids to experiment with their own simple recipes, so as to make eating an enjoyable process for them.

Get your kid to experiment with easy kid recipes

Yummy Sandwich

Brown bread slices
½ cup - Mayonnaise
1 No - Cucumber small roundels
1 No - Tomato small roundels
Pepper to taste

Apply a layer of mayo on the bread using a table knife.

Then place some cucumber and tomatoes on it. Sprinkle pepper.

Carefully place the other bread slice on the top.

Macaroni

1½ tbsp - Butter
1 cup - Macaroni sliced
2 No - Garlic clove minced
1 No - Spring white head finely diced
4 tbsp - Cheese
4 tbsp - Milk
2 tbsp - Sweet corns sliced
1 tbsp - Carrots sliced
1 tbsp - Mushrooms sliced
1 tsp - Parsley minced
Salt to taste
Pepper to taste

In a large sauce pot, cook pasta according to the package directions.

In another saucepan heat butter and add onion and garlic. Cook till translucent.

Then add the vegetables and briefly fry.

Add milk, parsley cheese and pasta and combine.

Nacho Bites

Few salted nachos
¼ cup - Pizza sauce or ketchup
1 No - Pepper small diced
4 tbsp - Olives pitted chopped
1 No - White onion small diced
¼ cup - Cheese

Put a dollop of sauce on the nachos.

Then add the vegetables and cheese.

Microwave till cheese melts.

Indulge yourself into more amazing vegetarian recipes.

Matilda muching a Bombay Bad Boy Pot Noodle

She loves spicy food, it was meant to be my lunch but she destroyed it!!!.



http://www.youtube.com/watch?v=ocHDvohYc68&hl=en

The Spiciness of Nigerian Food and a Favorite Egusi Stew Recipe of Western Africa

Nigerian cooking relies on starchy root vegetables such as yams and cassava. Nigerians also use lots of green vegetables, such as bitterleaf (similar to collard greens), okra, spinach, and other African plants. Plants are not the only things Nigerians turn to. They do like meat dishes using goat, fish or chicken.

The people of northern Nigeria love spicy-hot meat kabobs. In southern Nigeria, the people love many kinds of seafood stews with shrimp, fish, lobster, crab, rice, and vegetables. In the central part of Nigeria, the people love to have stewed meats served with mashed yams or cassava.

Egusi Nigerian Stew

In Nigeria, edible melon seeds go by the name of "egusi," and with this popular Nigerian stew, the melon seeds are finely ground to give this dish a unique color and flavor. In place of melons seeds, pumpkin seeds work very well with this stew recipe. And the shrimp can be replaced or added along with any smoked fish or crab. In place of the chicken, smoked oysters right out of a can, or beef can be used.

Red palm oil gives this stew a distinctive African cooking taste. It can be found on the internet, in international grocery stores, or Latino markets in particular. Do not try to substitute for the red palm oil. This oil is worth the effort to look for.

Ingredients:

1/2 cup pumpkin seeds

1 3-pound chicken, cut into 8 pieces

Salt to taste

1/3 cup red palm oil

2 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 small onion, chopped

2 habanero chile peppers, stemmed and halved

2 tablespoons tomato paste

2/4 cup water

1 1/4 pounds fresh shrimp, heads and shells removed

1 pound fresh spinach, with stems, chopped

Directions:

Put the pumpkin seeds in a food processor and blend for about 20 seconds until in a powdery form. Reserve.

Salt the chicken, then in a large casserole frying pan, heat the red palm oil over medium-high heat for about 5 minutes. Brown the chicken pieces on both sides, for about 6 minutes in all.

Place the tomatoes, onion, and habanero pepper in the food processor, and blend for about30 seconds, or until very smooth. Reduce the heat to low, and cover partially. Cook, turning occasionally, until the chicken can be easily pulled off the bone with a fork, or about 1 1/2 hours.

Add the water and shrimp and continue to simmer for about 10 minutes.

Add the spinach and the reserved ground seeds and continue simmering for about 10 minutes more, Serve immediately. This Egusi African Stew recipe makes 6 servings.

Cooking with Miles : Chicken Gusta Soup

In the first episode of the new online cooking series Cooking with Miles, Miles makes the Scandinavian favorite soup Chicken Gusta Soup.



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