FoodDrink Main Course

Traditional crabcakes are made with lump crab meat, are fried in clarified butter, and served warm. While this is a delicious way to serve them, it is by no means the limit on what you can do. You are really only limited by your own creativity when it comes to preparing and serving crab cakes.

Take the sauce for example. Many times crab cakes are served plain, but if you want to change up the flavors, a great way to do that is with a flavorful sauce served along with your crabcakes. You can serve your crabcakes with a nice Hollandaise sauce, or maybe even a citrus mayonnaise. If you prefer a more spicy flavor, go with a chipotle sauce. Feel like a taste of the orient? Try a teriyaki sauce or other Asian sauce variation. If you see a sauce recipe that you think might taste good, give it a try.

You can even change up the flavor of the crabcake itself by changing the ingredients a little. Try adding some Cajun, southwest, or Asian seasonings to the crabcake mixture before you cook it for a different taste. Do not be afraid to experiment a little.

Another way to change up the traditional crabcake is considering how it is served. Rather than serving just it plain, try serving your crabcakes on a sandwich. Try serving a couple of small crabcakes on a hoagy roll with lettuce, tomato, and some seasoned mayonnaise for a Crabcake Po'boy. You could also serve it open-faced on a piece of French bread topped with one of the sauces you created.

How about a crabcake salad? Simply serve one of your crabcakes on a bed of mixed salad greens with raspberry vinaigrette on the side.

The point is, your crabcakes can be as traditional or as creative as you want them to be. The only thing that is limiting what you can do with the crabcake is you. Whether you serve them as a main dish, an appetizer, or on a sandwich or salad, it all depends on how brave you feel with your creativity. Have fun and change up the flavors from time to time. Who knows, you may come up with a new taste sensation.

Just a guy who likes to spend time promoting web sites about Exotic Foods rather than sleeping

Article Source: http://EzineArticles.com/?expert=Bryan_Romanow

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The traditional crab cake uses lump crab meat, bread or cracker crumbs, chopped onion, seasonings, and egg to hold it together. The ingredients are mixed together, and formed into cakes or patties. The cakes are then fried and clarified butter and served warm. Depending on the size of the crab cake, they can be served as either appetizers or entrees.

While traditionalists would tell you that this is the only way crab cakes should be served, many others will tell you that crab meat is versatile enough to be used in more creative ways. Modern crab cakes are now being served in many different ways, along with the traditional style. You can now see Asian style crab cakes, Cajun crab cakes, and even South West style, as cooks across the country experiment with different ingredients and flavors.

Even those that enjoy the traditional crab cake have had fun mixing up different sauces to compliment the crab cake. You are likely to see it served with a Hollandaise sauce, or a lime sauce, or perhaps even a citrus mayonnaise. The possibilities are only limited by your creativity.

Do not be afraid to experiment. Nobody knows your taste in food as well as you do. If you like spicier foods, try a chipotle mayonnaise over your crab cake. Or if you prefer Asian, you may think about a teriyaki crab cake. The point is, you can be as creative or as traditional as you desire. There really are no limits to what you can try.

Crabcakes are easy to make, and they taste great. Once you find a recipe you like, you can either stick with it, or use it as a starting place for trying your own variations on how you serve them. As a main dish or as an appetizer, crab cakes are a dish that please crowds where ever they are served. Get started with your crab cakes today.

Just a guy who likes to spend time promoting web sites about crabcakes rather than sleeping.

Article Source: http://EzineArticles.com/?expert=Bryan_Romanow

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Because of the Maine lobsters popularity, special care has been taken to protect their growing areas, and to keep the lobsters from being fished to extinction. Size limits have been placed on the lobsters that can be kept for resale in order to allow younger lobsters to grow and reproduce. The Maine also requires a special license to be obtained in order to harvest lobsters commercially. This keeps the waters off of the coast of Maine to be overwhelmed by unregulated lobster boats.

Once caught, care must be taken in the handling of the lobsters. Because the meat will spoil quickly, lobsters are kept alive until they are ready to be cooked or processed. That is why when you go to your local seafood restaurant you will see a lobster tank in the front. Fresh lobsters are kept alive in these tanks until they are ready to be cooked.

One thing that many people are not aware of is that lobsters can survive out of the water for up to two days, if they are kept refrigerated. When the temperature dips below a certain point the lobster will go into a hibernation state. It is best to refrigerate the lobster either in the container it was purchased in, or in an open container. Do not put the lobster in an airtight container or it will suffocate and die. Keep the lobster moist, and place it in the coldest part of your refrigerator.

Refrigerating the lobster is also a good option for people that are squeamish about putting a live lobster in a pot of boiling water. If you refrigerate the lobster first, the boiling water will kill it before it leaves the hibernation state.

For cooking the fresh lobster, most people prefer quickly immersing it into a pot of boiling water. Fill your pot with enough water to completely cover the lobster. Add 1 tablespoon of salt for each quart of water, and bring it to a boil. Once the water is boiling, drop your lobster into the pot. You will need to cook it until the shell turns bright red. The time it takes to cook will be different depending on the size of the lobster. Some people like to steam or grill their lobster, but boiling is the quickest and easiest method.

Maine lobsters make for a delicious entrée. Regardless of which method you use to cook it, your friends and family will enjoy any meal you put on the table centered around a fresh cooked lobster.

Just a guy who likes to spend time promoting web sites about lobster rather than sleeping.

Article Source: http://EzineArticles.com/?expert=Bryan_Romanow

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There are a lot of taco recipes available online, ranging from traditional Mexican tacos to tex-mex style tacos and even chocolate tacos. Only your imagination limits how many variations of taco fillings you can make, this is why tacos are so fun to cook and have become so popular around the world. Whether you're already a taco lover or just want to try something new, I think you will love these taco recipes.

Ground beef taco recipe

Ingredients:
- 1 pound ground meat
- 1 small onion or ½ medium sized onion
- ½ bell pepper
- 2 garlic cloves
- 1 tablespoon of chilli powder
- 1 teaspoon of cumin
- 1 tablespoon of paprika
- ½ teaspoon of salt

Put the ground beef in a pan with good quality extra virgin cooking oil. When the ground beef starts getting browned, add onion, bell pepper and garlic cloves. Add the chilli powder, cumin, paprika, salt and a bit of water and let it simmer for a while until all the water has cooked away.

Serve with minced lettuce, tomato, cheddar cheese, guacamole and salsa.

Fish taco recipe

Seasoning:

- 1 tablespoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper

Fish:
- 1 pound firm white fish
- 2 tablespoons of good quality extra virgin cooking oil
- 2 tablespoons of lime juice

Combine fish, oil, lime juice and one half of the seasoning mix in a plastic bag and marinate it in the refridgerator for about 30 minutes. Fry or grill the fish until it flakes easily

Fish taco sauce:

- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- Half taco seasoning (see above)

Mix sour cream, mayonnaise, cilantro and one half of the seasoning mix.
Fill tortillas with fish, cabbage, chopped tomato, chopped avocado, cheddar cheese, lime juice and top it with fish sauce. You could also serve with a homemade salsa.

Guacamole recipe

- 2 ripe avocadoes
- 2 cloves of garlic
- Juice from 2 limes
- 1 tablespoon fresh cilantro
- 1 teaspoon of sea salt
- 1/2 teaspoon of pepper
- chili to taste
- 1 minced tomato

Mash all the ingredients except the minced tomato which you blend into the guacamole when you are done mashing it.

Christian Hanson is the creator of tasty taco recipes, where he shares some of his recipes.

Whether you're already a fan of tacos or want to try cooking something new you will find a taco recipe you like.

Article Source: http://EzineArticles.com/?expert=Christian_Hanson

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While many variations on the crab cake have been developed over the years, traditionalists still prefer the basic Maryland crab cake. It simple flavor combinations, and the ease and quickness of the recipe have made it a very enjoyable dish to prepare and eat.

Like most recipes, the higher the quality of ingredients you start with, the better the final product will be. Although crab meat is not inexpensive, you will enjoy the taste you get with high quality crab meat. Along with the quality of the crab meat, you will get better flavors from fresher ingredients.

The crab cake recipe itself is very simple. There are not many ingredients, which allows the flavor of the crab meat to come through, and not get buried by the other ingredients. The recipe itself starts with the crab meat. This typically lump crab meat, although some recipes will have you mix lump and claw meat together. This is mixed with saltine cracker crumbs, and a dressing made of eggs, salt, finely ground onion, and a dash of cayenne pepper.

These ingredients are carefully mixed together. You only need to mix the ingredients until they bind and you are able to form patties. Over mixing will break up the crab meat too much, and you will lose much of the desired texture.

Once the ingredients are mixed, form them into patties that are about ¾ to 1-inch thick. If you are making crab cakes for appetizers make a 2 ounce patty. For an entrée, make 4 ounce patties. When the patties are formed refrigerate them for about 2 hours before cooking so they will set and be firm enough not to fall apart when cooking.

In a frying pan or skillet you can sauté the crab cakes in clarified butter until they are golden brown. You can make clarified butter by heating butter until it is almost to the boiling point, Separate the solids from the top, and use the clear butter at the bottom to cook with. This allows you to sauté at a higher temperature without your butter burning in the pan.

Serve your crab cakes warm to your hungry guests and watch them enjoy this traditional American classic. It is quick and easy, and best of all, it is delicious.

Just a guy who likes to spend time promoting web sites
about Crabcakes rather than sleeping

Article Source: http://EzineArticles.com/?expert=Bryan_Romanow

Bryan Romanow - EzineArticles Expert Author

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Most of us are looking for ways to stretch our food dollars without cutting back on nutrition and taste. Casseroles are the perfect solution. They usually use lesser expensive meats, combine ingredients into some very tasty combination's and they are easy for the busy cook to assemble. Here are a couple of recipes for some casseroles from my vintage recipe collection. I think you and your family will enjoy them. Phil's Mexacali Casserole combines ground beef and noodles. Hamburger-Onion Hash combines ground beef with rice.

PHIL'S MEXACALI CASSEROLE

This recipe is from an old Southern Indiana Fire Department cookbook.

1 lb ground beef
3/4 cup chopped green peppers and jalapeño peppers* mixed
3/4 cup chopped onion
1 1/2 tsp salt
1 can (17 oz) cream-style corn
1 can (16 oz) tomato sauce
1 can (4 oz) mushroom pieces
1 cup shredded cheddar cheese
1 tsp chili powder
8 oz pkg noodles, cooked according to pkg directions and drained

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet with the peppers and onion. When beef is browned, drain the fat. Stir in the remaining ingredients; mix together well. Turn into a buttered 2 1/2-quart casserole dish. Cover and bake for 45 minutes at 350 degrees.

*When working with jalapeño peppers, it is a good idea to wear gloves. Do not touch hands to eyes when handling hot peppers. Remove the seeds unless you want your dish to be really hot. The heat is mostly in the seeds.

HAMBURGER-ONION HASH

1 lb lean ground beef
2 medium or 1 large yellow onions, sliced
1 medium white onion, sliced
1 can (16-oz) diced tomatoes
1 to 2 tsps chili powder, according to taste
1/2 cup uncooked regular rice
1 large green bell pepper, chopped
1 1/2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees.

In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour mixture into an ungreased 2-quart casserole dish. Cover and bake for 45 minutes to 1 hour until cooked through and rice is tender.

Enjoy!

For more of Linda's vintage recipes visit http://grandmasvintagerecipes.blogspot.com

For more of her recipes and diabetic information, go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Spring is (finally) here - yeah! The menus this week reflect the changing season with a much lighter fare which also helps the food budget. I don't think you or your family will feel deprived with these menus; there are many different flavors and nice touches to liven the meals.

May Day is this Friday so I have planned a light salad supper and invited a few friends over to celebrate the day. We will eat on the patio if the weather is nice. I'll serve an appetizer course using a quiche party plan. The quiche can be meatless to keep the meal vegetarian or mix-and-match to suit your family or guests. The appetizers will also include chevre logs with red pepper jam; fruit tray of strawberries, kiwi, and star fruit with bittersweet chocolate dipping sauce; roasted garlic onion jam; bread sticks, and sesame water crackers.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Grilled Salmon with Dill Butter
Long Grain and Wild Rice (boxed rice)
Snow Peas
Toss Salad (bottled salad dressing)
Lemon Affogato (purchased ice cream and lemoncello liqueur or lemon-flavored soft drink)

Monday
Easy Cheeseburger Pie (baking mix, shredded cheese)
Green Beans
Tomato Wedges with Blue Cheese
Sugar Cookie Apple Crisp (prepared cookie dough, canned apple pie filling)

Tuesday:
Pork Cutlets with Mushroom Sauce (sliced mushrooms; save some pork for Thursday)
Pasta of Choice
Steamed Squash Medley
Banana Pudding Tarts (purchased graham cracker tart shells, instant banana pudding mix)

Wednesday:
Speedy Chicken Divan (cooked chicken if available, frozen broccoli and cheese mix)
White Rice
Fruit Salad with Yogurt Dressing (purchased yogurt, canned Mandarin oranges, pear slices, and pineapple)
Apple Pie a la Mode (purchased apple pie and ice cream)

Thursday:
Pork Fried Rice (Pork from Tuesday; instant brown rice, sliced mushrooms)
Asian Veggie Wraps (flour tortillas, broccoli slaw mix; save some tortillas for Saturday)
Fruit Pizza Cookies (purchased sugar cookies, canned fruit, apricot jam)

Friday (May Day):
Baby Blue Salad (vegetarian; bagged salad greens, bottled vinaigrette)
Crusty Bread
Coconut Macaroons (shredded coconut, chocolate morsels)

Saturday:
Dilled Tilapia Bundles (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (tortillas from Thursday, purchased ice cream)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

These and other menu and party ideas can be found at http://www.MomsMealConnection.com The 30-Minute Menus give you instructions for preparing your complete meal in 30 minutes - flat! Party in a Bag offers ideas for 30-minute appetizer courses or cocktail parties.

MomsMealConnection is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining. I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

Article Source: http://EzineArticles.com/?expert=Elizabeth_Randall

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May has finally arrived! To help with the grocery bill this week, I have selected a 'cook once - eat three times' weekly menu plan with the Turkey Breast on Sunday followed with a Chicken Taco Bake for Cinco de Mayo and Bistro Chicken on Thursday. All three meals are very different so your family will not be saying "Oh, no. Not leftovers again!".

The Pulled Pork supper on Monday will leave you with lots of pork for wonderful sandwiches or salads for lunch all week. The Linguine Primavera on Saturday is just a celebration of Spring and Mother's Day. I will be visiting my mother this weekend and want to prepare some nice meals for her.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Turkey Breast with French Country Gravy (crock pot; jarred Alfredo sauce; save some turkey for Tuesday and Thursday)
Long Grain and Wild Rice (boxed rice mix)
Sauteed Brussels Sprouts
Pound Cake Torte (purchased pound cake, prepared frosting)

Monday:
Pulled Pork (crock pot; bottled BBQ sauce and mushroom gravy)
Buns and Condiments (purchased buns, jarred condiments)
Black-Eyed Pea Salad (canned peas, corn, and chilies)
Cheesecake Filled Pears (instant cheesecake pudding mix, canned pears)

Tuesday: Cinco de Mayo
Chicken Taco Ring Bake (poultry from Sunday; crescent rolls, shredded cheddar cheese)
Salsa and Sour Cream Toppings (jarred salsa, purchased sour cream)
Lettuce and Tomatoes (shredded lettuce)
Refried Beans (canned beans)
Red Onion / Orange Salad (canned Mandarin orange sections)
Heavenly Hash (purchased angel food cake, canned fruit cocktail, jarred maraschino cherries, frozen whipped topping)

Wednesday:
Tortellini Rustica with Fresh Vegetables (vegetarian; prepared tortellini, grated Parmesan cheese)
Three Pepper Salad (jarred Italian salad dressing)
Quick Tortoni and Seasonal Berries (purchased coconut macaroon cookies and ice cream, frozen whipped topping)

Thursday:
Bistro Chicken (poultry from Sunday; canned tomatoes, jarred salad dressing, shredded mozzarella cheese)
Rice or Pasta (boxed rice or pasta)
Fresh Green Beans
Caramelized Peaches and Cream

Friday:
Grilled Shrimp with Greek Veggie Salsa (cleaned and deveined shrimp)
New Potatoes
Corn on the Cob
Ice Cream with Apple Crunch Topper (purchased ice cream)

Saturday:
Linguine Primavera (vegetarian; purchased linguine, grated Parmesan cheese)
Watermelon / Raspberry / Strawberry Salad (bottled raspberry vinaigrette)
Fresh Fruit Tarts (prepared pie crust, canned Mandarin orange sections and pineapple tidbits)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

These and other menu and party ideas can be found at http://www.MomsMealConnection.com The 30-Minute Menus give you instructions for preparing your complete meal in 30 minutes - flat! Party in a Bag offers ideas for 30-minute appetizer courses or cocktail parties.

MomsMealConnection is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining. I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

Article Source: http://EzineArticles.com/?expert=Elizabeth_Randall

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What these people do not realize is, Maine lobsters are easy to cook, and with a little bit of care, they can prepare a tasty dish that will thrill their friends and family.

Lobster meat will go bad relatively quickly after the lobster dies, so fresh lobster is sold alive. If you are not going to cook the lobster immediately after you get home, or you do not have an aquarium set up t keep it in, you should put it into the refrigerator. Lobsters can be kept out of the water in a refrigerated state for up to two days. When the temperature drops below a certain point the lobster will go into a state of hibernations, so you do not need to be worried about it crawling around the refrigerator. Keep it moist by wrapping it in some wet paper towels, and put it into the coldest part of your refrigerator. Make sure you keep it in the container you purchased it in, or place it in an open container. If you put it in an airtight container, the lobster will die.

When it comes time to cook your lobster, you need to decide how you are going to do it. While some people like to steam or grill their lobster, the quickest, easiest, and most popular method is to boil it. Simply fill a large pot with enough water to completely cover the lobster, add 1 tablespoon of salt for each quart of water, and bring it to a boil.

Leave the lobster in the refrigerator until the water is boiling and you are ready to begin cooking. If the lobster is in a hibernation state, you can drop it into the water without a fight. The boiling water will kill the lobster before it ever wakes up.

Boil the lobster for between until the shell turns a bright red color. The cooking time will vary depending on the size of the lobster. The internal temperature should be 180 degrees Fahrenheit.

If you do not want to deal with live lobsters, you can also purchase frozen lobster tails. Although many people feel that frozen tails loose some of the sweetness you get from cooking live lobsters, they are still delicious.

If you want to prepare a meal that will really impress people, consider adding fresh Maine lobster to the menu. You and your guests will be glad you did.

Just a guy who likes to spend time promoting web sites about lobster rather than sleeping

Article Source: http://EzineArticles.com/?expert=Bryan_Romanow

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Chinese food is one of the most delicious types of cuisine available to enjoy today. The wonderful thing about this food is that it tastes so good and is very easy to make. Chinese cuisine is a great addition to include to any family's homemade meals. Chinese cooking is actually super easy to learn with the right recipes and knowledge. Many of us love to visit our favorite Chinese restaurants or Chinese buffets and enjoy this mouth-watering cuisine. Just think of the great Chinese dishes many of us are so used to enjoying.

I know as a kid we always went to our favorite Chinese restaurant and ordered our favorite selection of items, which often included, wonton soup, egg rolls, shrimp fried rice, steamed white rice, plus two or three other main dishes. Just think of the scrumptious Chinese recipes you've enjoyed in your favorite restaurants in the past. From stir-fried beef with broccoli to sweet and sour pork, from General Tso's Chicken to Moo Goo Gai Pan, the list goes on and on of the great dishes available in Chinese cuisine. There is such a wide variety of options in Chinese cooking - that's what makes it so enjoyable!

Other great aspects about cooking Chinese are the healthy benefits this food offers. Very often vegetables are balanced with entrees and fried dishes come with steamed dishes or soups. The majority of people believe that a Chinese cuisine is healthy and well balanced.

There are also so many interesting methods of cooking great this type of cuisine. The various cooking techniques include boiling, poaching, steaming, deep-frying, roasting, stir-frying, sautéing, braising, flavor-potting and smoking.

The different types of Chinese food that we love to enjoy include the following: crab, cabbage, carrots, duck, tofu, cucumber, bean sprouts, bamboo, eggs, chicken, beef, glutinous rice, mushrooms, ginger, watercress and sesame oil.

There are also several different styles within this cuisine. They include Mandarin cuisine, Cantonese cuisine, Szechwan cuisine and Hunan cuisine. Each of these cuisines has its own unique style and come from the four major regions of China. For instance, Cantonese is more mild and the most popular type of Chinese cuisine in the United States, while Szechwan is much spicier in taste. Mandarin food consists of many breads and noodles and Hunan food has more oil in it and is often richer in taste than Szechwan food, but may also be spicy or sweet and sour in flavor.

As you can see Chinese food is a delicious and healthy cuisine to enjoy throughout the year! You'll also find that with the right Chinese recipes and instructions that Chinese cooking is very easy to learn.

You can Cook Delicious Chinese Food at Home starting tonight! Click the following link to find out how: http://www.FoodRecipeResources.com

Article Source: http://EzineArticles.com/?expert=Christopher_Kratsas

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I can't think of a better way to show our mothers how much we care about them than to prepare a loving meal for them. It can be hard to pull it all together with so much else going on, however. I have some 30-minute menu ideas for you. Let's get started...

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

Poultry Dinner Suggestions:
Breast of Chicken en Croute (boneless, skinless chicken breasts, crescent rolls)
Roasted Brussels Sprouts & Pearl Onions (frozen pearl onions)
Egg and Tomato Salad with Pink Mayo (prepared mayonnaise)
Pears Especialle (purchased coconut macaroon cookies

Roulade de Poulet (boneless, skinless chicken breasts)
Mushroom Rice Pilaf (boxed rice mix)
Broccoli Medley (bagged broccoli / carrot mix)
Nutty Fruit Salad
Fruited Pink Creams (purchased ice cream, jarred maraschino cherries)

Crab Stuffed Chicken (boneless, skinless chicken breasts, canned lump crab)
Pasta with Fresh Vegetables (boxed pasta, broccoli slaw mix)
Crabapple Salad with Pink Mayo (bagged salad greens, jarred crabapples)
Banana Napoleons (puff pastry, instant banana pudding mix, canned whipped cream)

Beef, Lamb, and Pork Dinner Suggestions:
Eye of the Round Roast Beef (crock pot; dried onion soup mix)
Peppercorn Sauce
Mashed Potatoes (frozen mashed potatoes)
Chop House Salad (bottled vinaigrette)
Individual Boston Cream Tortes (purchased pound cake, instant vanilla pudding mix, chocolate sauce)

Garlic and Rosemary Rubbed Prime Rib (crock pot)
Mushroom Sauce (sliced mushrooms)
Mashed Potatoes (frozen mashed potatoes)
Brussels Sprouts
Waldorf Salad
Cherries Jubilee (purchased ice cream, canned cherries)

Lamb Chops with Savory Butter
Rice and Vermicelli Mix (boxed rice mix)
Parslied Carrots (bagged baby carrots)
Beet / Goat cheese / Walnut Salad (canned beets, bottled vinaigrette)
Minted Pears with Ice Cream and Raspberries (purchased ice cream, canned pears)

Spiral Ham (purchased fully-cooked ham)
Quattro Fromage (boxed pasta, shredded cheeses)
Peas with Mushrooms (frozen peas and mushroom mix)
Lemon Pound Cake with Fresh Strawberries (purchased pound cake)

Seafood Dinner Suggestions:
Grilled Salmon with Dill Butter
Long Grain and Wild Rice (boxed rice mix)
Snow Peas
Tossed Salad (bagged greens, bottled salad dressing)
Lemon Affogato (purchased sorbet, limencello or lemon-lime soft drink)

Poached Fish in White Wine Sauce (frozen fish fillets)
Duchess Potatoes (instant mashed potatoes)
Baby Peas (frozen peas)
Baked Tomato Halves
Coconut Cream Pie with Berries (purchased pie shell, instant coconut pudding mix)

Lobster Newburg in Pastry Shells (frozen lobster tails, puff pastry shells)
English Peas with Red Bell Pepper (frozen peas)
Fruit Salad (bagged greens, canned pears, bottled vinaigrette)
Coconut Macaroon Kisses and Strawberries (shredded coconut, chocolate morsels)

Vegetarian Dinner Suggestions:
Linguini Primavera (boxed pasta, grated Parmesan cheese)
Watermelon / Raspberry / Strawberry Salad (bottled raspberry vinaigrette)
Fresh Fruit Tarts (prepared tart shells, canned Mandarin orange sections and pineapple tidbits, canned whipped cream)

Fresh Tomato and Double Cheese Tarts (puff pastry, shredded cheeses)
Steamed Zucchini
Pineapple Salad (bagged baby spinach, canned pineapple)
Embellished Chocolate Cookies (refrigerated chocolate cookie dough, shredded coconut, chocolate morsels)

Lasagna Florentine (jarred pasta sauce, frozen dumpling / pastry, frozen spinach, grated and sliced cheeses)
Hearty Greek Salad (jarred olives and artichokes, bottled salad dressing)
Italian Bread
Chocolate Pies (purchased pie shells, instant chocolate pudding mix)

I hope you have a great week,
Liz Randall and family

These and other menu and party ideas can be found at http://www.MomsMealConnection.com The 30-Minute Menus give you instructions for preparing your complete meal in 30 minutes - flat! Party in a Bag offers ideas for 30-minute appetizer courses or cocktail parties.

MomsMealConnection is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining. I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

Article Source: http://EzineArticles.com/?expert=Elizabeth_Randall

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Ethnic cookery is people of common, national or cultural tradition, also different styles of cooking. Religion also influences what people eat. There are many kinds of cookery and religions.

Muslims- are forbidden to eat pork or alcohol. They are only allowed to eat meat prepare by a halal butcher (halal means permitted or lawful. It is food that are allowed under Islamic dietary guidelines).

Hindu - most Hindus eat meat but none eat beef. Because they belief that the cow is sacred (halal meat) Sikhs and Buddhist- are strict vegetarians.

Jews- do not use milk and meat together in cooking they only eat kosher meat. (Kosher meat specially slaughtered) -3hrs must pass between the use of milk and meat).

Asian - Middle Eastern /far eastern makes use of herbs and spices in cookery.

Chinese cuisine - is one of the most popular foods around, the Chinese believe its important to find balance and harmony in every aspect of life including food. The main four styles of cooking are...

1. Peking- Noodles, Steam dumplings pancakes (duck meat deep fried)

2. Canton- rice is mostly used

3. Shanghai - more robust style of cooking

Szechwan -- needs a lot of flour/oil garlic and ginger hot spiciness and chillies.

Greek -- use fresh ingredients, well flavored with herbs and a hint of spiciness, stewed, roasted or grilled with the use of olive oil, yogurt and lemon juice to enhance the flavors.

Indian - India and Pakistan use what is called Mogul Style of cooking (related to the Shah -title of the Iranian king)

Shah - were healthy, hearty, meat eaters who use wheat more than rice, Tandoori cooking is also used. (Tandoori is marinated meat cook over an intense heat. It is either red or yellow, the red from annatto seeds and the yellow from saffron depending on the marinate you used.

Mexican cooking - a style of food that have a Spanish or Middle Eastern influence.

Mexican cuisine is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. They use most corn.

Caribbean cuisine varies from island to island depending on where you are: you can get a bit of Indian, Spanish, British, Dutch, Amerindian or French.

Barbados -Flying and coucou Trinidad - Callalou Jamaica - Ackee and salt fish Dominica - Mountain chicken St Lucia - Green figs and salt fish pie Antigua - Pepper pot Grenada-- Oil down. These are a few of the Caribbean national dishes.

Angela Ellis is a christian minded person who likes to be helpful to other people, I like to read and always willing to try something new. For more information on the website above visit my website for free tips on remodeling a kitchen for business or home. Check me out at http://kitchenssetup.weebly.com

Article Source: http://EzineArticles.com/?expert=Angela_O_Ellis

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Whether in a fireplace, outdoor grill, roasting in an oven or on a spit, sautéing, frying, steaming, "encased" cooking, in a crust, braising, stewing, poaching - Venison will go from raw to cooked.

There are 2 main ways of doing this:

Cooking by "sealing" - with browning - retains all the juices and nutritive elements of foods by caramelizing the exterior surface over heat, with or without the addition of fat (Olive oil) when broiling, or grilling, roasting, sauteing, or frying.

Without browning - cooking the meat in boiling liquid, steaming it, or using a nonstick pan, as when poaching.

Cooking by "interchange" - with browning - used for pot roasting or braising. First the meat is sauteed very quickly in olive oil, then liquid (wine or stock) is added to half-cover, and the food is then simmered slowly on top of the stove or in the oven. The juices within the Venison is gradually released and mix with the cooking liquid....interchange.

Without browning - Quickly saute in olive oil the place in the liquid and cook. The juice and aromas mix with the stock, which becomes richer and makes a tender and juicy final dish.

Fireplace or Outdoor Grill: Grill must be hot, Venison should be at room temperature and lightly coated with Olive Oil. Very Rare: The Venison is place on grill and seared, then turned 90 degrees (do not turn over) to make crisscross pattern of brown lines on its surface. Then the meat is turned over (do it with out spearing the meat - do not make a hole in the meat as the juices will escape). Same thing is done on the other side. (Only turn completely over once). After the meat has been grilled for a very short time, and is still soft when pressed gently with a finger, it is ready to take off the grill. (125 or less degrees internal temp) Place the meat on a plate, cover, and keep warm for (10 minutes) to finish cooking.

Medium-Rare: If you continue the cooking somewhat longer, you must do it more slowly; therefore keep the meat considerably farther from the main source of heat. More drops of blood will appear on the upper surface, and when you press the meat, it will be more resistant and firmer that before: it is now medium-rare (135 degrees internal temp). Again, let the meat rest for 10 minutes.

If you wanted it to really cook longer but not loose the moisture in the meat, cover the meat tightly while resting.

Rules:

* Do not overcook - nothing over 135 degrees internal temp before resting.

* Do not puncture the meat until after resting the venison - no fork, no knife - no puncture. Use tongs to turn the venison.

* Do not turn the meat over more than once.

Article Source: http://EzineArticles.com/?expert=Judy_Gergen

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So many people worry needlessly about how to cook roast beef, but cooking beef is not difficult and the concerns are groundless. More important is the quality of the joint of beef to be roasted. Ideally the beef wants to have been well hung and be nicely marbled with fat. This is where the flavor comes from and beef which is too lean will lack the depth of flavor, and meat that has not been hung for at least fourteen days will be tough to eat.

Beef Cooking Time

The first thing to do is mix together some plain flour with a teaspoon of mustard powder and some black pepper. Rub this liberally over the whole joint. Do not add salt as this will attempt to draw moisture out of the joint. Now place the joint on a roasting rack and into a very hot oven (475 degrees F / 245 degrees C) for twenty minutes. This high temperature will seal the meat and stop too much of the meat juices leaking during the cooking process.

After 20 minutes turn the oven temperature down to 375F (190C) and roast the meat for a further fifteen minutes for each pound weight. This will result in a joint which is rare and quite bloody and utterly delicious. If on the other hand you and your family prefer roast beef which is less bloody and is medium rare, cook the roast beef for a further 15 minutes at the same temperature. For clarification this is NOT an extra 15 minutes per pound, but a one-off extra fifteen minutes in the oven! If you like your roast beef well done then cook the meat for an extra 30 minutes instead.

How ever you like your meat, one thing is common to all types of cooking - and that is that the roasted beef must be left to rest before it is carved. Ideally it should be left to rest for half an hour, and the best way to do this is to remove it from the oven, place it on a warm plate with a piece of foil over the top of it and then pile teal towels or newspaper on top of the foil. This will act as insulation and stop the meat from going cold. As the meat rests it becomes firmer for carving and some of the juices will run from it. These should be added to the gravy before serving.

In this 30-minute period you can finish off the vegetables and the gravy and then bring everything to the table at the same time. If you follow these instructions to the letter you will have roast beef which is perfect every time you cook it. When eaten with horseradish sauce and Yorkshire pudding it is simply delicious.

In Summary - How To Cook Roast Beef

Just remember that when you set out to cook roast beef, the most important thing to know is how much the joint weighs. The next thing is to decide whether you want your roast to be rare, medium rare, or well done. Once you have that information, it is a straightforward matter of following the rules for the beef cooking time.

Take your beef cook it well and your family or dinner party guests will love you for ever.

All you ever wanted to know about cooking roast beef or anything else can be found here

Article Source: http://EzineArticles.com/?expert=John_M_Campbell

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Gorgonzola cheese and California fresh figs could be a new confection. The creamy gorgonzola, with its pungent blue vein, paired with the honey of the figs, compliments chicken divinely. It also makes a sensational bruschetta or a prosciutto wrapped hors d'oeuvre. Gorgonzola, an Italian blue cheese, is delicious in a walnut cream sauce over gnocchi, creamed with a few drops of brandy and served on a crostini with capers, in a dip for chicken wings and crudités, in a salad dressing over baby greens with apples, olives and pine nuts, or any other dish that requires blue cheese.

This recipe is quick and easy... just right for an impromptu dinner party. The spaghetti squash, which is a lot lower in calories and full of nutrients, strings just like noodles and will soak up the creamy wine sauce. In the time it takes to cook the squash, the chicken will be done, about 40 minutes is all it takes to make this dish, throw a salad together, and set the table. Serve this dish with your favorite salad, crusty sourdough rolls, and a bottle of good white wine. Be prepared for compliments from all corners of the table!

Ingredients:

• 1 medium sized spaghetti squash
• 4 boneless, skinless chicken breasts (about 1 pound)
• 4 slices of gorgonzola cheese (1x2x1/4 inches thick)
• 2 fresh figs, sliced in half
• Sea salt and fresh ground pepper
• 2 Tbsp olive oil
• 1 shallot, minced
• ½ cup dry white wine
• 1 cup chicken stock
• pinch of fresh thyme
• pinch of fresh rosemary
• 1 Tbsp cold butter

Method:

1. Slice spaghetti squash in half. Place in a Dutch-oven, and add enough water to come up 1- inch on the squash. Cover, bring to a boil, reduce heat to a simmer, and cook for 40 minutes or until fork tender.
2. Trim chicken breasts. Cut a 3x2-inch slit into the chicken, at the thickest side.
3. Stuff each breast with 1 slice of gorgonzola and half a fig.
4. Liberally salt and pepper both sides of each breast.
5. In a non-stick skillet, heat olive oil over medium high heat, sauté breasts on both sides just until browned, about 5 minutes each side. Remove breasts to a plate and cover lightly.
6. Sauté the shallots for 3 minutes.
7. Deglaze the skillet with the wine, stirring to incorporate the pan drippings and shallots. Add the stock, bring to a boil.
8. Add the sautéed chicken, cover and simmer for 20 minutes.
9. Remove the cover, turn breasts, add the fresh herbs, and continue cooking over medium low heat, uncovered, until chicken is done, about 10-15 minutes more.
10. Remove chicken to plate, whisk cold butter into sauce.
11. Remove squash from shell to a bowl, separating strings with a pasta rake or fork. Lightly salt and pepper to taste. The shell is brittle so be sure to remove any shell before serving.
12. Serve chicken over spaghetti squash and top with the sauce from the skillet.

Find more recipes by JoAnn at http://thisdamecooks.wordpress.com

Article Source: http://EzineArticles.com/?expert=JoAnn_Jagroop

JoAnn Jagroop - EzineArticles Expert Author

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