Monique's Sexy Recipes - Mustard Glazed Beef Steak Salad

Mustard Glazed Beef Steak Salad


Ingredients

PAM® Original No-Stick Cooking Spray
1 pound boneless New York strip beef steaks
2 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon coarse ground black pepper
1 pkg (9 oz each) torn mixed salad greens
12 cherry or grape tomatoes, cut in half
1/2 cup light Italian dressing
1/4 cup crumbled blue cheese
4 slices (3/4 inch thick) French bread


1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.




Monique
ShesDaily.com


Disclosure: the above recipes is for informational purposes only. Recipe adapted by readyseteat.com - Image source google. Image reflects actual recipe.

Cupcakes - The Newest Sweet Treat Trend

Cupcakes - The Newest Sweet Treat Trend

By Denny Phillips

Have you been to an event recently and been surprised that instead of a regular cake, you were treated to an elaborate cupcake display? Cupcakes seem to be all the rage nowadays. Cupcakes seem to be the trendy thing to serve at any gathering, from baby showers to weddings, or birthday galas to Super Bowl parties. Cupcakes are easy to eat, full of delicious flavor and exciting eye-catching delights. It seems everyone loves those sweet little concoctions. But, are they really just cute little miniature cakes, or are they a wonderfully flavorful dessert deserving their own title?

The origins of cupcakes are controversial. Some believe that cupcakes were invented by people baking cakes in little teacups, so that the little cakes would not take so long to bake and would cool faster. Others believe that cupcakes were named by the way the ingredients were measured (1 cup of flour, 2 cups of sugar, etc.) Whatever the origin, the cupcake has come down through history as a delightful treat that everyone can enjoy.

Cupcakes are making a surprising reappearance in today's society and are becoming extremely popular and trendy. They are sweet little treats that are easy to make, satisfy everyone's sweet tooth and can be made in various eye-catching ways.

Cupcakes can be served as a dessert for an everyday supper, at birthday or special occasion parties, or today can even replace the traditional wedding cake. They are great at baby showers, as Halloween treat give-aways, for Christmas buffet tables, or as a sure money-maker at bake sales and church bazaars. Cupcakes can even be served at masculine events, or at a sports party-like the Superbowl! And, what can be sweeter than a cupcake as an individual Valentine's Day love offering?

The variety of flavors you can use to create a cupcake are varied and many. You can have delicate white cake cupcakes, velvety chocolate cupcakes, light lemony cupcakes, marble-cake cupcakes or many other combinations of flavors. Cupcakes can even have good-for-you ingredients like applesauce, shredded carrots or zucchini in them to help them stay moist.

Cupcakes are generally frosted as are most cakes, with vanilla, chocolate, orange-flavored, or any other flavor that compliments the small cake underneath. Cupcakes can also sport various toppings, like rainbow or chocolate sprinkles, coconut, miniature chocolate chips, candies, pieces of gumdrops or even can be glazed. You can decorate the tops with faces, create tiny animals or flowers, make them into butterflies or simply place a nut in the centre.

Cupcakes can be used on stands to create a unique display. In today's world it is not uncommon to see a cupcake display in lieu of a wedding cake. Cupcakes can take a significant role on a dessert table placed on a tiered cake plate at Christmastime. If you line cupcakes up, circling round on a covered board, you can create a 'caterpillar' effect for a child's birthday party. There are many ways cupcakes can be used for special occasions.

You can even have filled cupcakes. Doesn't a chocolate cupcake filled with sweet vanilla crème sound fantastic? How about a cupcake with a chocolate 'kiss' treat or a caramel in the centre?

Cupcakes are easy to eat. They are small enough to eat with your hands, without needing the use of a fork or a spoon. Often they come in their own little ridged paper cup, which helps make them beautiful as well as tasty. The paper cups are often white, but can come in any color-and even sometimes in gold or silver papers for those extra special occasions.

Why not try your hand at making these sweet little cakes tonight? Join the trend and become a cupcake fanatic!

Article by Dee Phillips, author of the newest cupcake recipe book 25 Yummy Cupcake Recipes now available on Kindle.

Article Source: http://EzineArticles.com/?expert=Denny_Phillips http://EzineArticles.com/?Cupcakes---The-Newest-Sweet-Treat-Trend&id=6137504

Image source: Google

LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Lisa's Weekly Coffee

Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto
Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto".

Easy Cheesy Asparagus Bake courtesy cook.com

1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff

Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.

Mushroom and Asparagus Risotto courtesy formerchef.com

1 cup arborio rice

1/2 cup white wine

32 oz vegetable stock (or water or chicken stock)

1 onion, small diced (about 8 oz)

1 clove garlic, minced

10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)

1/2 lb asparagus spears, cut into 2" pieces

1 Tbsp plus 2 Tbsp olive oil

1.5 Tbsp Earth Balance vegan butter (or real butter) for finish

Yield: 4 ea-8 oz portions

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to

the rice, but it does not need to be kept boiling.

Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as

not to crowd the pan and allow the mushrooms to get nicely browned. If you put too

many mushrooms in the pan at one time, the pan will not stay hot, and the

mushrooms will release all their water, effectively poaching instead of roasting to a nice

brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still

firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and

cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice

and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the

minced garlic and cook for 1 minute more. Add the wine and stir until it is completely

absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until

the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice

cooks and absorbs it. Keep stirring every few minutes to help release the starch and

develop the creamy texture. This will also prevent it from sticking to the bottom of the

pan. As it gets dry, add more stock.

Once most of the stock is absorbed, check the texture of the rice. It should be al dente,

slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more

stock or water.

Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season

with salt and freshly ground black pepper. If you'd like to add some freshly grated

parmesan, go ahead. Enjoy!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Quesadilla - Hot recipes

I grew up making quesadillas, the benefit of having a Hispanic mother who is a great cook. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.

Quesadilla Recipe

 
Ingredients

 
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil

Optional:

 
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt

  

1. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. 
2. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. 
3.  3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
   
   To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
   
   Serve with the lettuce, salsa, sour cream, and guacamole.

Quesadilla - Hot recipes

I grew up making quesadillas, the benefit of having a Hispanic mother who is a great cook. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.

Quesadilla Recipe

 
Ingredients

 
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil

Optional:

 
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt

  

1. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. 
2. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. 
3.  3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
   
   To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
   
   Serve with the lettuce, salsa, sour cream, and guacamole.

Pumpkin Pie - Hot recipes

Ingredients
 

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
 

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pumpkin Pie - Hot recipes

Ingredients
 

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
 

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Good Eats Roast Turkey - Hot recipes

Ingredients

 
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:


Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.


Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:


Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Good Eats Roast Turkey - Hot recipes

Ingredients

 
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:


Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.


Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:


Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Rocky road crunch bars - Hot Recipes

Ingredients

125g/4½oz soft unsalted butter

300g/10½oz best-quality dark chocolate, broken into pieces

3 tbsp golden syrup

200g/7¼oz rich tea biscuits

100g/3½oz mini marshmallows

2 tsp icing sugar, to dust

Preparation method

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight.

To serve, cut into 24 fingers and dust with icing sugar.

Rocky road crunch bars - Hot Recipes

Ingredients

125g/4½oz soft unsalted butter

300g/10½oz best-quality dark chocolate, broken into pieces

3 tbsp golden syrup

200g/7¼oz rich tea biscuits

100g/3½oz mini marshmallows

2 tsp icing sugar, to dust

Preparation method

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight.

To serve, cut into 24 fingers and dust with icing sugar.

Basic pancakes with sugar and lemon - Hot Recipes

Ingredients

 
For the pancake mixture

110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve

caster sugar

lemon juice 

lemon wedges
 

Preparation method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Basic pancakes with sugar and lemon - Hot Recipes

Ingredients

 
For the pancake mixture

110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve

caster sugar

lemon juice 

lemon wedges
 

Preparation method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Top 10 Super Bowl Recipes 2011 - Delicious Recipes

It is that time of year again.  I look forward to Super Bowl Sunday all year for one reason.  The food.  Snack food galore.  Dips, appetizers, cold beers, and a lazy Sunday on the couch.  Here are my top 10 Super Bowl Sunday recipes.  What are you making for the Super Bowl?

1.  Italian Sub Dip – A NJ delicacy.  Italian meats and cheeses tossed in hot pepper spread and oil and vinegar.  Just as good as a regular.

2.  Spinach and Bacon Roll Ups – These make ahead tortilla wraps are the perfect party food.  Monterrey Jack cheese, red onions, cilantro, bacon, and spinach rolled into a crispy tortilla.

3.  Roquamole – Guacamole and blue cheese sounds weird, but let me tell you, it is amazing.  Everyone that eats it asks me for the recipe.  This is a must have at any casual get together.

4.  Nigella’s Chocolate Chip Chili – It is not Super Bowl Sunday without a pot of chili on the stove.  This chili takes even better if you make it the day before making it, perfect for your Super Bowl Party.

5.  Blue Cheese Bacon Dip -  This Blue Cheese Bacon Dip is one of my all-time favorites.  Bacon, cream cheese, blue cheese, walnuts, and chives baked together in this creamy dip.  Serve with crackers and apples.  I need to stop drooling all over my keyboard.

6.  Barbecue Chicken Sandwiches -  One of the easiest and most delicious sandwiches you will ever make.  Ciabatta rolls toasted with garlic butter and lots of shredded chicken with a tangy and sweet barbecue sauce.

7.  Buffalo Chicken Sliders – You have to have something covered in hot sauce and blue cheese.  This slider recipe is just as good as a chicken wing with far less of the mess.

8. Barbacoa -  This slow cooked shredded beef is perfect your football party.  You can make it ahead of time and serve it a million different ways.  This barbacoa is ridiculous rolled into a burrito.

9.  Roast Pork Sandwiches -  Brined pork roasted and sliced thin.  Served with a horseradish mustard sauce.  I have made this a million times.  A crowd favorite.

10.  Man Log -  The ultimate in Super Bowl party grub.  Sausage and cheese wrapped in a bacon blanket.  I am not proud to say that this will be the talk of your party.

Top 10 Super Bowl Recipes 2011 - Delicious Recipes

It is that time of year again.  I look forward to Super Bowl Sunday all year for one reason.  The food.  Snack food galore.  Dips, appetizers, cold beers, and a lazy Sunday on the couch.  Here are my top 10 Super Bowl Sunday recipes.  What are you making for the Super Bowl?

1.  Italian Sub Dip – A NJ delicacy.  Italian meats and cheeses tossed in hot pepper spread and oil and vinegar.  Just as good as a regular.

2.  Spinach and Bacon Roll Ups – These make ahead tortilla wraps are the perfect party food.  Monterrey Jack cheese, red onions, cilantro, bacon, and spinach rolled into a crispy tortilla.

3.  Roquamole – Guacamole and blue cheese sounds weird, but let me tell you, it is amazing.  Everyone that eats it asks me for the recipe.  This is a must have at any casual get together.

4.  Nigella’s Chocolate Chip Chili – It is not Super Bowl Sunday without a pot of chili on the stove.  This chili takes even better if you make it the day before making it, perfect for your Super Bowl Party.

5.  Blue Cheese Bacon Dip -  This Blue Cheese Bacon Dip is one of my all-time favorites.  Bacon, cream cheese, blue cheese, walnuts, and chives baked together in this creamy dip.  Serve with crackers and apples.  I need to stop drooling all over my keyboard.

6.  Barbecue Chicken Sandwiches -  One of the easiest and most delicious sandwiches you will ever make.  Ciabatta rolls toasted with garlic butter and lots of shredded chicken with a tangy and sweet barbecue sauce.

7.  Buffalo Chicken Sliders – You have to have something covered in hot sauce and blue cheese.  This slider recipe is just as good as a chicken wing with far less of the mess.

8. Barbacoa -  This slow cooked shredded beef is perfect your football party.  You can make it ahead of time and serve it a million different ways.  This barbacoa is ridiculous rolled into a burrito.

9.  Roast Pork Sandwiches -  Brined pork roasted and sliced thin.  Served with a horseradish mustard sauce.  I have made this a million times.  A crowd favorite.

10.  Man Log -  The ultimate in Super Bowl party grub.  Sausage and cheese wrapped in a bacon blanket.  I am not proud to say that this will be the talk of your party.

Weight Loss Recipes 2011 - Weight Loss Diet

Where Do You Find Healthy Weight Loss Recipes

For the best weight loss recipes, look for a healthy cookbook,

Almost all healthy cookbooks have weight loss recipes, because weight loss recipes are healthy recipes.

Now, this simple article cannot give you a full cookbook of healthy weight loss recipes, but like Mary Swint from Lima Ohio, losing weight is a choice for getting healthy.

Mary says, "I chose to get healthy by losing weight. I did this by exercising and watching what I eat....I know as a healthcare worker that obesity is just as deadly as cancer." She lost 98 lbs .

Linda Hedington from Warsaw, IN lost 101 lbs . She said, "It's relieved some of my joint pain and has made me move so much better. I am off one of my blood pressure pills and my thyroid medicine has decreased three times."

So where do you find recipes and a healthy cookbook?

They are everywhere. Magazines have healthy recipes for losing weigh. Websites, book stores, hospitals, non-profit foundations, family, friends...product sites, weight management sites...everyone seems to offer recipes and help. Donna Krech is a weight loss professional who says it is lack of motivation that keeps us overweight.

In order to beat the yo-yo diet game, we need to find the motivation to DO it. Not just to lose the weight, but to retrain the metabolism so you can keep it off.

Recipes for weight loss should be healthy recipes that we can live with and eat with our families, take to parties and social gatherings. Here are a few recipes to help.

 

Creamy Parsley Veggie Dip

1 cup fat-free mayonnaise

1/3 cup mined fresh parsley

1 tablespoon Dijon mustard

1/2 teaspoon light salt

1 cup (8 ounces) fat-free sour cream

2 tablespoons finely chopped onion

1 garlic clove, minced

1/4 teaspoon pepper

Assorted fresh vegetables

In a bowl, combine the first eight ingredients. Cover and refrigerate at least 2 hours. Serve with vegetables.

Serves: 9 Fat grams: less than 1 Protein: 1.8

For Vegetables And Chips:

Touch Down Taco Dip

1 can (9 ounces) bean dip 4 ounces fat-free cream cheese

1/4 cup fat-free sour cream

1 tablespoon taco seasoning mix

1 garlic clove, pressed

1/4 cup (1 ounce) shredded veggie cheese

1/2 medium tomato, seeded and diced

2 green onions, sliced

1/4 cup pitted ripe olives

1 tablespoon finely chopped cilantro

Preheat oven to 350 degrees. Spread bean dip over bottom of baking dish. In a bowl, combine cream cheese, sour cream, taco seasoning mix and garlic. Spread mixture over bean dip. Grate cheese over top and bake for 15-20 minutes. Remove from oven and top with tomato, green onion, olives, and cilantro. Serve with tortilla chips.

Serves: 8 Fat grams: 1.9 Phase: 4 Protein: 5.2

Better Pizza

And Who Can Live Without Pizza?

Here's a pizza crust recipe that will be everybody's favorite:

This recipes can be found in the Thin and Healthy Forever Cookbook. Healthy cooking doesn't have to taste bad. Make healthy eating a habit. ...Everyone will thank you.

Thin and Healthy Pizza Dough.

1-1/4 to 1-1/2 cups all-purpose flour

1 package artificial sweetener

1 package active dry yeast

1 teaspoon canola or olive oil

1 tablespoon cornmeal

1/4 teaspoon light salt Non-stick cooking spray

For crust: mix 3/4 cup of flour, yeast, sweetener, and salt. Add oil and1/2 cup warm water (120-130 degrees). Beat with electric mixer on low for 31 seconds. Scraping bowl beat on high speed for 3 minutes. Stir in as much remaining flour as you can, then knead enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a bowl sprayed with non-stick cooking spray; turn once. Cover; let rise in a warm place till double in size, approximately 30 minutes. Punch down; cover and let rest for 10 minutes.

On a floured surface, roll dough into a 14-inch circle. Place on a pizza pan sprayed with non-stick cooking spray and sprinkle with cornmeal. Build up edges slightly. Bake crust for about 10 minutes in a 425-degree oven or until lightly browned.

Suggestions: to top, fat-free sauce, favorite vegetables and or browned ground turkey, shrimp, or chicken. Return to oven and bake for approximately 10 minutes.

Serves: 8 Fat grams: 6.9 Phase: 2, 3, 4 Protein: 22.8

Best Cheese Choice: fresh Parmesan cheese

Good Cheese Choice: fresh mozzarella cheese.

(This ariticle is a reprint of my Ezine Ariticle, Weight Loss Recipes - A Healthy Cookbook For Living Real Life )

Other Things To Consider

Fellow Hubber, Matt Joseph, published this hub Healthy Weight Loss Plan: Nutrition 109 - Nutrient Timing Losing weight is not just about good weight loss recipes. This article will provide some not-so-common information that could be the difference-maker between whether you succeed or fail at losing weight. So read it carefully!