"Looking back, I have this to regret, that too often when I loved, I did not say so."David Grayson
|
Warning: fopen(stopka/index.php) [function.fopen]: failed to open stream: No such file or directory in /stopka.php on line 117
Warning: fopen(stopka/6655d922aa2c1bbb44b556c10262be35.txt) [function.fopen]: failed to open stream: No such file or directory in /stopka.php on line 117
| |
Banish Boring Brown Bag Lunches!
One way that money slips through our fingers without our realizing it is by eating out at lunch every day. Did you know that by taking your lunch 3 days a week instead of eating out, you could save as much as $800 a year? Think what you could do with ...
Detoxification By Using Juice Diet Therapy
Nature cure depends for effectiveness on elimination of the toxic substances causing the condition, whereas the more dramatic results of the orthodox physician are more concerned with the suppression of the symptoms. For conditions which have appeared ...
Eat Well On a Budget
Shopping on a Shoestring Eating properly for health on a limited budget is always a challenge. One of the biggest money gobbling culprits is ready made processed and packaged foods and too many trips for fast food. Although they're quick neither of these ...
|
|
|
| |
So you need some great party ideas, huh? Why not start with some excellent appetizers first?
It's true! Perhaps, you may find this idea so simple that you might overlook this phase. But hey! :) Is there such a "great" party without delicious food?
Food should always be the center of any party! It's no secret; everybody loves eating!
So are you ready to get started? Put your hat on! We are going to build that menu from scratch! On your marks... ready... Goooo... :)
Marinated Chicken Wings
1 cup dry sherry
1/2 cup soy sauce
1/4 teaspoon garlic powder
1 teaspoon ground ginger
48 chicken wings
In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside. Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours.
Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes. Repeat with remaining pieces as needed.
Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated.
Serving Size: 12
Colorado Potato Supremes
4 russet potatoes
8 teaspoons whole seed or grainy mustard
6 ounces brie cheese
2 tablespoons finely chopped chives or green onion tops
Preheat oven to 400F. Prick potatoes in 5 or 6 places with he tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes crosswise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center.
Season with salt and pepper; spread each hollowed out center with 1/2 teaspoon mustard. Cut up brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheets. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm.
Makes 16 appetizers.
Crisp-Fried Pasta Nibbles
Pasta -- in desired shapes
Oil for deep frying
Garlic salt *
*Note: Another seasoned salt may be used instead of garlic salt.
Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep Sauté pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 appetizers.
Meatballs with Mint Dipping Sauce
2 pounds lean ground beef, lamb, or beef/sausage combination
3 beaten eggs
1 1/2 cups finely chopped onion
1 1/2 cups bread crumbs
2 tablespoons chopped fresh mint
2 teaspoons minced garlic
2 teaspoons salt
3 tablespoons lemon juice
Oil for frying
Mint Dipping Sauce:
1 cup plain yogurt
1/4 cup fresh mint, chopped
1/4 cup finely chopped green onions
1/2 teaspoon garlic, minced, or 1/4 teaspoon dry
2 teaspoons minced fresh ginger
Prepare the Mint Dipping Sauce and refrigerate. Combine the yogurt, mint, green onions, garlic and ginger; cover and chill until ready to use. Mix all the meatball ingredients together by hand until well combined.
Form the mixture into approximately 1˝ ounce balls either by hand or with a meat baller. Pour just enough oil into a non-stick frying pan to cover the bottom and heat. Add the meatballs, in batches if necessary, and cook through, browning them on all sides. Drain them on paper towels. The meatballs can be cooked a day or two ahead of time, or cooked and frozen weeks ahead of time, and reheated in the oven or microwave. Serve hot with chilled Mint Dipping Sauce.
Makes about 40 appetizers.
Copyright 2005 by Jonathan Teng
**PUBLISHER GUIDELINES**: You are free to reprint this article in any form without prior notice of the author. BUT the "About the author" information should ALWAYS be included and the article content should remains intact!
About the Author
Jonathan loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com - the special place where he reveals 3 BIG secrets to make any recipe a pure success! For more delicious recipes and cooking tips, subscribe to his free newsletter at: http://www.easy-recipes-secrets.com/free-recipes-newsletter.html
|
|
|
|
|
|
 |
Cooking for Solutions: An Alternative to Chef-ProvocateursHuffington PostWhile reactions to the Times story continued on Twitter, scientists, advocates and food policy media gathered last week at the Monterey Bay Aquarium for the annual Sustainable Foods Institute, part of Cooking for Solutions. The purpose of the event, ... |
|
Cooking spotlight: A boiling feelingHouma CourierThe Chauvin native has boiled seafood most of his life for family and friends, developing his interest in cooking as a child from his mother and grandmother. “One day I asked my mom to show me how to cook,” the 29-year-old said.and more » |
|
Find out 'what's cooking' at the farmSeacoastonline.comBy Aaron Davis STRATHAM — The Wiggin Memorial Library recently hosted resident Stella Scamman for the release of her new cookbook, "What's Cooking at Scamman Farm," a collection of farm-inspired recipes from the Scammans, friends and relatives and ...and more » |
Chicago Tribune |
Cooking with lavenderChicago TribuneI have always wanted to cook with lavender but my first attempt to infuse the flavors into a tart was a disappointment. Do you have a suggestion? —Andrew Maselli, Chicago A: I don't, but Beverly McClare does. I told her you had made a tea from the ... |
|
