Cookbook Recipes

I used to love to just throw food together. Part of it was laziness, but another part of it was just the joy in experimenting. I would never use cooking recipes at all – not if I could help it. I had dozens of cookbooks, but I never consulted the cookbook recipes. Most of them I inherited from friends who were moving in and out of town, which made it easy to amass quite a collection. I didn’t want to get rid of them, but I saw very little need for them. After all, my cooking was pretty good.

Then one day, one of my friends – a serious gourmet – came over. He made the most delicious dish. It was an Italian dish – calzones I think – and it was one of the best things I had ever had. I asked how he came up with it, and to his my surprise he told me he had just follow the cookbook recipe.

At first, I was a little bit surprised. I knew that he was someone who love to experiment on his own, and it wasn’t like him to use cookbook recipes. I asked him about it, and he told me about how much he had grown as a cook. Since he started using a recipe cookbook, he had gotten more compliments on his meals than ever before. He had been eating healthier, and his meals had been much more delicious than they used to be. Hearing all this, I couldn’t help but admit that cookbook recipes made some sense.

I am not very good at following directions, so I started my recipe cooking pretty simple. I did a lot of rice dishes, crockpot dishes, and simple baking. Just learning to set the temperature like they say, add just enough salt, the right proportion of water, and the right spices was novel for me. When I was ready, however, I got into some more advanced, difficult cookbook recipes. I had always wanted to try cooking Thai food, so I figured it was my chance to begin. It didn’t turn out so well the first time I tried it, but I persevered.

Soon, I had a recipe book of my own. It was compiled of some of my favorite cook book recipes, many of them altered with slight variations to fit my tastes. I can’t say that I am quite as creative at cooking as I used to be, but I certainly cook much better food. Some of it is completely to die for.

Christmas Cookie Recipe: Chocolatey Church Windows

When it comes to the holiday season, there are just certain things we can’t live without. Or at least, there are certain things we think we can’t live without. One of those items for me is a family Christmas cookie recipe that has been handed down for at least three generations. It’s called Church Windows.

Now, this nifty little cookie gets its name because it resembles a stained glass “church” window. The chocolate will form the frame and the marshmallows are the colored “glass” inside. Take my word for it, because if you see a plate of these cookies go by, grab one. I’ve never seen anyone sit and study the design, only devour the cookie.

Even though this cookie doesn’t have any decoration on it that resembles Christmas, like a tree or Santa Claus, it is only made near the holidays. Why? I’ll never know, nor will I ever make it during a “non-holiday” time of year! Family tradition says so!

So, what makes this little cookie so great, you ask. First, it is simple to make. The kids can play a large role in making them, however they need supervision since it involves use of the stove. Second, they are very colorful and brighten up any holiday dessert table. Last, they have chocolate in them! What else needs to be said? Without further ado, here is the recipe for Church Windows.

Church Windows

1 package semi-sweet chocolate chips (milk chocolate won’t work, I’ve tried)
1 stick margarine (NOT butter)
½ c walnuts, optional

1 10 oz bag of colored marshmallows
2 c coconut
Wax paper

In a large saucepan, melt the margarine and the chocolate chips over medium heat. Stir often and watch closely so the chocolate does not scorch. When the mixture is completely smooth, set aside to cool slightly, for about five to ten minutes.

While you are waiting, prepare the wax paper. Tear off two sheets that are both approximately 18” in length. Lay on a flat surface. Cover each sheet evenly with 1 cup of the coconut.

When the chocolate mixture is slightly cooled, stir in the walnuts and the marshmallows just until coated. Stirring too long will make the marshmallows melt (and that’s bad!)

Pour half of the mixture on the prepared wax paper lengthwise, in order to form a log. Pour the second half on the second sheet of wax paper. Using the extra coconut on the wax paper, cover the top of the chocolate mixture. The coconut will prevent the wax paper from sticking in the future. Take one side and roll over the mix, and keep rolling to form a log. Shape it so it makes a nice circle. Twist the edges so they are secure and to keep coconut from escaping! Immediately place in the fridge or freezer until they harden, at least 6 hours. When hardened, slice off ½ to 1” thick slices.

Church Windows can be stored in the refrigerator or the freezer one month. Keep in an air-tight container or bag to keep it from drying out.

Choose Vegetarian Recipes

Whether you are a seasoned chef or someone who has never put together an edible meal, consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook, and the customers and children who eat the food will be happy as well.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.

Great vegetarian recipes can be found in many locations. Search online, in cookbooks, or at local health food stores for ideas. If you have friends that have been cooking great dishes try swapping vegetarian recipes with them. Sometimes restaurants will even share vegetarian recipes with their customers for little or no charge.

Stopping into a local health food store is a great way to obtain all of the ingredients and spices you will need to begin cooking vegetarian recipes to perfection. Workers at these stores are often knowledgable resources that you can utilize and learn from.

Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Many studies suggest that switching at least some of your weekly diet to vegetarian recipes can be benefical to your health. Let your tastebuds enjoy new things that are good for your body. Vegetarian recipes will often include many of the vitamins, minerals, and sources of nutrition that every body needs. Instead of meat, vegetarian recipes are filled with healthy protein substitutes so that you do not miss out on things you need.

Take a look at your health and at the foods you’ve been eating. Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. Since few things are as important as leading a healthy life, take your time in researching new ways to eat better. Vegetarian recipes are just one of many things that you can consider. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat. The biggest difference is that they are much better for you.

Butter Cookies Recipe

With the fast-paced world we live in, things like cooking at home each night and baking are often not part of our schedules. We often turn to take-out and pre-packaged cookies and cakes instead of taking the time to make those things ourselves. Although cooking and baking, in particular, can seem daunting and time consuming there are many things you can make yourself that are easy and taste delicious too. One baked treat that everyone loves are homemade cookies and with a good butter cookies recipe you can bake a few dozen with just a handful of ingredients.

Many of us remember having these delectable treats around the holidays. For some of us we were even lucky enough to help our mothers or grandmothers bake them. If that was the case you may still have her butter cookies recipe tucked away in a drawer or box. If you don’t, don’t fret as there are many wonderful recipes for butter cookies online and in cookbooks.

The standard recipe regardless of the version you create is the same. You’ll need just a few simple ingredients to get started including butter, sugar and flour. Most of us already have these things in our kitchens. Along with those standards a butter cookies recipe also calls for baking powder, salt and vanilla extract.

Although a plain cookie is always delicious, there are many variations of this particular sweet treat and you are apt to want to try almost every one once you discover how simple they are to make. A popular type of butter cookie that only requires the addition of a fragrant spice and nuts are walnut cinnamon butter cookies. When dipped in a mug of warm tea or coffee, these satisfy every sweet tooth. They also make a wonderful hostess gift when you are invited to a dinner party. Just wrap them up in a nice wicker basket with some pretty tissue and a ribbon.

Chocolate lovers also have their own version of this standard recipe. Why not experiment with a chocolate butter cookies recipe or perhaps stick with the original recipe and add a decadent chocolate frosting to the cookies? Either way, you are going to get your cocoa fix with these cookies.

A really good idea is to make a big batch of the type you most like. They freeze so well and if you devote one afternoon every couple of months to baking butter cookies, you’ll have a supply at hand in case company stops by or for your child’s lunch box. The biggest problem you’ll face is how not to eat them all up yourself – they are that delicious!

Barbequed Ribs Kansas City Style

Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:
1 C sugar
½ C paprika
¼ C kosher salt
¼ C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper

Classic Kansas City Style Sauce:
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon mace
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
¾ C dark unsulphered molasses
½ C white wine vinegar

Barbecuing: A Quintessential American Tradition

Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, according to a recent survey commissioned by Hormel Foods and conducted by Harris Interactive®, 90 percent of respondents2 agree that barbecues make them think of summer.

Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues in their backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends and family and enjoy the summer nights-right in the backyard!

A few simple tips, courtesy of Hormel Foods, can make your next grill-out even easier:

• Marinating musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or canola; and seasonings, such as herbs and spices. For a no-mess solution, try a pre-marinated variety of Hormel® Always Tender® pork.

• Barbecue in bulk: Got leftovers? No problem. Barbecue meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as your pit can handle since your food will maintain its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftover treat.

• Fire up a fast-cooking feast: To spend more time with guests instead of the grill, choose a pre-cooked variety of barbecue meat, like Lloyd’s® barbeque fully cooked ribs, which cuts cooking time to less than five minutes. Just heat and eat!

• Deck out your deck: Minimal meal preparation time gives you a chance to focus on the details. To make your barbecue spectacular, set the mood by hanging lanterns around the yard, blending a signature summertime cocktail and presenting the meal on brightly colored plates.

Now that the days are long and school is out, it’s easy to step outside and cook dinner on the grill. A relaxing backyard barbecue dinner will melt the stress of the workday away. Your family will love the meal, and you’ll love the convenience.

Barbecue. The secrets of the Greek way !

I have taste grilled meats around the world. Before i will guide you to the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes ) i will tell you about the Greek way. We Greeks like good food so i will start from the meat. Whatever the technology, the recipe and the sauce, if the meat is from a producer which feeds his animals the traditional way the taste will be superb. Period.

There is no equivalent of a natural rosen meat of beef ,lamp or pork. The taste is magic ! If you come for holidays in Greece you will see in the morning or in the afternoon the old lady with the two or three cows , or goats. These animals will be served in the local taverna. For this meat i am talking about. If we talk about the islands where the goats are drinking sea water and eating the local wild weeds we are talking about a superior quality meat almost presalted.
If you ever go in CRETE taste it, you will remember my words. In case you will visit northern Greece try local Veal stake. You can locate the good food where you will see no foreigners at all.

So lets move around Athens and check the best ones. One of the best barbecue tavern in Athens area is Telis in Evripidou Str.
Telis is the master of pork chops. This is his specialty. If you order for a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also. Its a kind of fast pork steak food. It is a must taste since you visit Athens. Another must taste is Thanasis kebab souvlaki in Thision. It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them , with grilled tomatoes, or you might taste the traditional way in a pita. Any way its very difficult to eat only one. If you like hot papers ask them.

One more must eat souvlaki in Athens is LEIBADIA in kANIGOS SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat. They produce all day long so whenever you will be there you will taste it straight from the charcoals.

All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favorite taste. Our meat are premarinated with olive oil, salt, pepper, origanon. During grill we add a little of olive oil-salt-origanon mix in order to produce the tasty smell, which gives this delicious aromatic taste to the meat.
The fire must be strong but not so strong to provoke fires under the meat. For this purpose we have a bottle of vinegar to extinguish it in case of. We add fresh lemon just before we consume them. We don’t take out the fat before we grill our meat because we like the taste of the smoked meat.

One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not pass the bridge and miss the taste of this souvlaki. Thousands of people stop every day to taste this local delicacy.

Mary

Baby Shower Food: What To Serve And How To Serve Them

A baby shower is a traditional way of celebrating the coming (or the birth) of a new baby and welcoming him or her as a new member of the family. They can be hosted and organized by anybody, usually the close friends/group of friends or relatives of the expectant parents. It was once considered improper for family members to host baby showers (because they usually center on the gift giving), but nowadays it is fine for family members to help (and plan) them.

Baby showers are usually held a month or two before the mother’s expected due date (some cultures, however, consider it bad luck to hold baby showers before the baby is born). They are intended not only to welcome the baby but also to help the expectant parents by giving them gifts that they will need for the baby.

Planning for a baby shower can be an enormous task. Everything requires a great deal of planning – from the guest list, to handing out invitations, to the decorations, to the games, to baby shower favors – and, most especially, to the food.

Every party cannot be without food, as they are considered as one of the best parts or the highlight of a party. This applies to baby showers as well.

There are numerous types of food that you can serve during baby showers. Some of them are the following:

· Bread or sandwiches
· Dessert (cakes, cookies, ice cream, etc.)
· Chips or fries
· Pasta
· Pies (pizzas, etc.)
· Salad
· Drinks (punch, juice, wine, etc.)

Below is a list of several tips and guidelines on food ideas that will surely delight your guests and the parents-to-be:

1. The baby shower food that you serve will largely depend on the time of day when it will be held. A baby shower that will be held at noon or at dinnertime usually requires a full ‘sit-down’ meal, while early afternoon or early evening showers can do with appetizers, salads, and finger foods. In addition, the amount of food that you need to prepare will depend on the number of guests you will be inviting.

2. Have multiple snack trays for serving different varieties of food – you can have one with an assortment of finger sandwiches, another with sliced turkey or smoked chicken, and still another with sliced fresh vegetables served with a dip that you can place in the center of the tray.

3. Try to match your food and keep them in-line with the baby shower’s theme (if ever there is any). You may consider serving scones and finger sandwiches if your baby shower theme is a tea party. Or, if you are having a nursery rhyme-themed baby shower, cakes and pies that resemble the characters from famous nursery rhyme (such as Humpty Dumpty deviled eggs).

4. Put some ‘life’ in the baby shower foods that you will serve. Instead of serving your fruit salad in a simple salad bowl, try presenting them in a melon bowl (or better yet, in a baby carriage-shaped melon server).

5. Decorate your food table by tossing baby pacifier candies, chocolate bars, and confetti all over it.

6. Personalize your eating utensils. Match their colors with the color scheme of the entire party. Consider using disposable cups or plates for easy clean up.

7. It is important to take into account the special diet of the mom-to-be, so try to avoid serving food that the pregnant mom herself would not eat. In addition to her allergies and food aversions, avoid the types of food that are prone to contamination and food poisoning, such as soft cheeses, uncooked meat and (most especially) alcohol.

By following these food tips, you will surely be able to pull off a successful (and memorable) baby shower.

Baby Shower Recipes: Food Ideas For Your Shower

Baby showers are generally held in the later stages of pregnancy (in the last 2 months, for instance). There are, however, certain cultural beliefs that make people purposefully wait for the baby to arrive before having a baby shower. Adoptive parents, at times, wait until after the adoption is final and the baby has arrived in their home.

Baby showers are generally organized by close friends, relatives, or co-workers of the expectant parents (because baby showers center on gift-giving, it is considered inappropriate for a family member to host such events).

In its early form, baby showers were held exclusively for mothers-to-be, and only women were invited to attend the party. In addition, baby showers were traditionally held only for the first child. Today, however, many people arrange baby showers for both parents, and they can now be also arranged for every succeeding children (even children who have been adopted).

Activities in a baby shower typically include games, special activies, presents, and, most especially, food.

Below are some of the most common baby shower recipes:

• Pizza Sandwiches

Pizza sauce (can be store-bought or homemade)
Cottage cheese (lowfat)
English muffins
Parmesan cheese

1. Mix 2-3 tbsp of pizza sauce with 2-3 tbsp of cottage cheese.

2. Spread the mixture onto one half of the English muffin.

3. Sprinkle with parmesan cheese.

4. Broil for 5 minutes or until cheese is melted. Serve.

• Creamy Tomato Soup

1 tsp vegetable oil
1 can tomato soup (condensed)
Milk
1 tbsp basil
Mozarella or croutons (for toppings)

1. Heat vegetable oil in a medium saucepan.

2. Add the tomato soup.

3. Add milk (approximately the same amount as that of the tomato soup).

4. Add basil and cook slowly on low heat (do not boil).

5. Top with a sprinkling of shredded mozzarella and croutons. Serve.

• Cheese Balls

½ lb cheese (cheddar or grated)
1 tsp Worcestershire sauce
1 pack cream cheese
4 oz Tabasco sauce
2 tsp onion
Chopped nuts
2 tsp catsup or chili sauce

1. Mix all ingredients together using a mixer or a food processor (the cheese should be at room temperature).

2. Empty mixed ingredients on small bowls lined with plastic wrap.

3. Refrigerate overnight.

4. To serve, remove wrap and sprinkle with nuts. Serve with assorted crackers.

• Chicken Puffs

4 tbsp butter
½ cup boiling water
½ cup flour
2 eggs
½ cup shredded cheese
2 cups cooked chicken
2 tbsp olives
2 tbsp wine
¼ cup mayonnaise

1. Melt butter in boiling water.

2. Add flour.

3. Stir vigorously until mixture forms a ball.

4. Remove from heat and cool slightly.

5. Add egg and beat briskly until smooth.

6. Stir in cheese.

7. Scoop 1 tsp dough into a greased baking sheet.

8. Preheat oven to 400°F.

9. Bake the puffs for 20 minutes. Remove from oven, cool, and split.

10. Combine the remaining ingredients with the finely chopped cooked chicken, pimiento, and olives.

11. Fill each puff with 2 tsp of the mixture. Serve.

There are just some of the baby shower recipes, there are numerous others to choose from – from sandwiches & finger foods, to snacks and dips and sweets – appetizing, yet simple and very easy to prepare.

Amazing Thai Recipe

Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.

Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.

Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.

Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.

Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.

Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.

Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.

Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.

Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.

Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.

Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.

Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.

Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.

Preparation and cooking techniques:

Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.

Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.

Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.

Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

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