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Statistics |
| Unique Visitors: 2 |
| Total Unique Visitors: 324852 |
| Visitors Out: 1256 |
| Total Visitors Out: 7891 |
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| Consider an Irish Ballymaloe Cooking Holiday |
| 2007-12-19 21:52:00 |
Why sit at home & watch Martha have all the fun? Get on over to Shanagarry in County Cork, Ireland for a fantastic cooking experience! Ballymaloe Cooking School was founded in 1953 and surprisingly is Ireland’s oldest private cooking school. Ballyaloe prides itself on welcoming chefs of all ages & talents to its doors. The school offers demonstrations & practical courses where you will work with groups of only six to eight people and produce a variety of dishes. You can choose between half-day courses, full day, five day or if you’re in it for a longer a haul,a take the 12 week course. The classes range in interests from entertaining large groups, organic cooking & even keeping bees and honey recipes. The main chef at Ballymaloe is founder Darina Allen, who ...
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| The Best Cinco De Mayo Watermelon Margarita Recipe |
| 2007-12-19 21:50:00 |
Happy Cinco De Mayo! Now let’s really celebrate with this wonderful watermelon margarita recipe! Ingredients: 4 cups watermelon, seeded & cubed1 6-ounce can frozen limeade concentrate1/2 cup tequila, your pick3 tablespoons sugar & lime wedges for garnish In a large zip-lock bag- place watermelon cubes inside & freeze for 8 hours. Take out your watermelon bag & get your blender ready. In the blender combine half of your watermelon cubes, limeade & tequila. Process until smooth. Repeat with the remaining half. To garnish: Place the sugar in a wide, shallow bowl. Moisten the rim of a margarita glass with a lime wedge. Dip the rim in the sugar. Pour the watermelon mixture into the prepared glass. Garnish with a lime wedge and get ready to party! Eat well & Laugh...
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| Cinco De Mayo Recipes & Party Menu |
| 2007-12-19 21:46:00 |
Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry! We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan. Belizean Seafood Ceviche Recipe here we come…. Ingredients: 1 pound tilapia, grilled1/2 pound tiger shrimp, boiled1/2 pound small scallops, boiled1 purple onion, sliced into thin rings2 green onions, including green parts, chopped1 large ripe tomato, diced1 poblano chile, roasted1 jalapeño chile, seeded and sliced into very thin rings1/4 cup chopped cilantro3 tablespoons olive oil1 tablespoon sugarjuice of 4 to 6 limessalt and black pepper to tastecrisp lettuceavocado slices for garnishtomato slices f...
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| Cinco De Mayo: A Short History With Recipes to Follow |
| 2007-12-19 21:42:00 |
Most people believe Cinco De Mayo, or the 5th of May, to be Mexico’s Independence Day, however, this is not true.  At midnight on September 15, 1810 is when the country actually gained its independence from Spain.  So, what did happen on May 5, 1862 to cause such a holiday? Well, my friends, it was the Battle of Puebla. As a new country just recently claiming independence from Spain, things weren’t always easy. You know, with war around every corner: the Mexican-American War (1846-1848), the Mexican Civil War of 1858 & many other political uprisings left the fledgling country with only a few coins in the bank. The summer of 1861 saw President Benito Juarez issue a two year moratorium on foreign debt payments, which hoped to restore financial progress. O...
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| I Just Can’t Live Without My Ratatouille Recipe |
| 2007-10-24 22:12:00 |
Forget about the fizz & try this delicious ratatouille recipe, because I just can’t live without it. Ingredients: 2 tablespoons olive oil2 cloves garlic, minced1 onion, quartered & thinly sliced1 small eggplant, cubed2 green bell peppers, chopped4 large tomatoes, chopped4 small zucchini, cut into 1/4-inch slices1 teaspoon basil1/2 teaspoon oregano1/4 teaspoon thyme2 tablespoons parsley What’s Next:In a large saucepan- heat olive oil over medium heat. Add garlic & onions. Cook, stirring occasionally until softened- about 5 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.Cover saucepan & cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini & herbs; mix well. Cover and cook over low heat ...
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| The Acidity of Ratatouille & Why Oven-Roasting is Like Drinking a Coke |
| 2007-10-24 22:06:00 |
I came across an interesting cooking article on the BBC today. The article focused on one of my favorite foods, ratatouille and why the dish may be harmful to your pretty, white teeth. “Cooking vegetables in different ways could cut down on tooth decay, scientists have claimed.Certain methods of cooking them can make vegetables as acidic as fizzy drinks, according to a new study. Researchers at Dundee’s dental school made the discovery while experimenting with the vegetarian dish ratatouille. They found that, compared with stewing, oven-roasting significantly increased the acidity of vegetables such as green peppers, aubergines and courgettes. Dr Graham Chadwick, who led the study, said its findings could be used by dentists when advising patients on ways to fight dental erosion. The ...
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| I Heart Cilantro Avocado Chicken Wrap Recipe |
| 2007-10-23 08:06:00 |
Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy. Ingredients: 1 onion, chopped2 skinless whole chicken legs2 tablespoons unsalted butter1 16-ounce can whole tomatoes1/2 cup water1/2 teaspoon cayenne1 teaspoon cumin3/4 teaspoon salt1 cucumber2 tablespoons fresh lime juice1 avocado4 12-inch flour tortillas2 cups fresh cilantro sprigs What’s Next: In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally. Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour. Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Sim...
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| The Relationship Between Coriander & Cilantro |
| 2007-10-23 08:00:00 |
So, what is the relationship between coriander & cilantro? That’s what I’ve been wondering and I think I’ve tracked down the answer. The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family: leaves, stems, seeds & all. However, when speaking of coriander, most are referring to the spice produced from the seeds of the herb. The leaves of the plant are called cilantro, which derives from the Spanish word for coriander. Ahhh, this makes sense, since the leaves and the ripened seeds taste quite different from each other. Coriander seems to get a better rap than its counterpart cilantro. Coriander has a pleasing lemon-like flavor accompanied by a sweet aroma. Cilantro, on the other hand, is quite a different story. I found it hila...
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| The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe |
| 2007-10-23 07:55:00 |
With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share. “Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used. This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses. These cheeses are divided into three main grou...
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| Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe |
| 2007-09-27 22:06:00 |
The Naked Chef himself Jamie Oliver is stepping up to the plate on the Today show for a spring cooking school.Ingredients: 4 chicken legs, jointedSea salt and freshly ground black pepperA big bunch of fresh basil, leaves picked, stalks finely chopped2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered1 whole bulb of garlic, broken up into cloves1 fresh red chili finely choppedOlive oilOptional: 1 14 ounce can of canellini beans, drainedOptional: 2 handfuls of new potatoes, scrubbedOptional: linguini or spaghetti What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic...
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