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Great Super Bowl Appetizers

Posted on 03 January 2012 by admin

Super Bowl is round the corner, and you as usual are on a diet to fit into those jeans you got! You are thinking of getting some good snacks which everyone will relish and at the same time, you too want to be a part of it so that you don’t get singled out. This recipe will set the tongues of the guest wagging and wanting more of it, because so delicious is this Ham and Cheese Puff Appetizer, the perfect appetizer for super bowl. It is full of delicious taste but what will actually take the cake will be its presentation and the decoration.

These puffy little ham and cheese biscuits make a great snack or appetizer. 1 package reduced-fat refrigerator buttermilk biscuits or rolls – (7 1/2 oz)

3 Tbs seasoned tomato sauce
2 Tbs chopped reduced-fat ham or Canadian bacon
2 Tbs reduced-fat shredded Cheddar cheese

Preheat the oven to 450 degrees.

Spray a small baking sheet with nonstick spray coating. Set aside. Open the biscuit carton, and separate the biscuits. Place them on the baking sheet. With a small spoon, spread the tomato sauce on the biscuits, dividing the mixture evenly. Top with the ham and cheese, dividing evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot. Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped. Serves 10

Nutrition Facts

Nutrition (per serving): 59.0 calories; 16% calories from fat; 1.0g total fat; 2.0mg cholesterol; 231.0mg sodium; 10.0g carbohydrates; 0.0g fiber; 2.0g protein.

One more appetizer out of a large treasure we have is ‘Mushroom and Sun dried tomato spread’. Try it out.

Mushroom & Sun Dried Tomato Spread

½ lb.

fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves French bread, cut into diagonal slices
1 tbsp. olive oil
1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread on serving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread and serve or have each person do their own.

If you are in need of another, in case people don’t like mushrooms or are allergic to them, this is what we have for your super bowl!

Salsa with Shrimp

64 jumbo shrimps
4 16 oz. jars of salsa
½ tsp. salt
½ tsp. pepper
1. In large sauce pan heat the salsa until very hot. Stir it constantly.
2. Add in all the shrimp at once and cook thoroughly for 5 minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. It is a very fast to make and delicious to taste dish for the salsa lover!

To make sure that your guests enjoy more, keep your party lively with some music in between and set the decoration of your home to match up with the kind of food you will prepare and serve them.

For more info about Super Bowl Appetizers, visit Super Bowl Appetizers website.

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How to Make Great Tasting Vegetarian Soup Recipes

Posted on 04 January 2011 by admin

Soup is known to be a comfort food. Besides eating soup to get well or even to take the place of a meal when you are too lazy, you will find these soups are a delicious in so many ways. For the lovers of vegetables you will find that you can make great tasting vegetarian soup recipes.

You will find these myriad vegetarian soup recipes on the internet and also from cookery books that have soups listed down. Each of these soup recipes has lots of interesting ingredients and ways of making the soup.

The different types of vegetarian soup recipes will allow you to have a meal or a starter that is both filling as it is nutritious. You can find a great quantity of these recipes on the internet. For instance you can see how to make a soup like a black and red bean soup.

In this soup you will find that red and black beans are used together with chili powder and vegetable broth. The entire dish is simmered until you have a soup that is rich in flavor as the beans are soft enough to eat along with the broth.

For a fully vegetarian soup you can see about trying one of the vegetarian soup recipes that includes only fresh vegetables that complement each other. One such recipe for soups is that of a Butternut squash soup. In this soup you will find a mixture of vegetables that all contribute towards the taste. For instance you will see there are vegetables like celery, onions, butternut squash, potatoes, and carrots.

These vegetables and spices are left to slowly blend together as the soup simmers over the fire. You will find that you can also look for international style vegetarian soup recipes. These will include ones like a Thai peanut soup, Mega Veggie Soup and Brazilian black bean soup among many others.

In all of these vegetarian soup recipes you will find that you have the chance of adding or changing the ingredients which are provided on the recipes. You can by this method make these soups taste different.

While you may initially feel that any type of soup will not fill you up there are many exceptions to this rule. You can also find interesting vegetarian soup recipes which will provide you with a hint of meat in the soup for added flavoring and chunky texture.

The various vegetarian soup recipes that you can look through will provide you with the tools that you need to make delicious tasting side dishes, starter courses and very filling main meal dishes. The sheer variety of vegetarian soup recipes will allow you to expand the ever growing collection of recipes that you can collect for a complete vegetarian diet and lifestyle.

Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Soup Recipes, Visit His Site at VEGETARIAN SOUP RECIPES

Article from articlesbase.com

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Vegetarian Chili Recipes – 5 Tips to Making Great Vegetarian Chili At Home!

Posted on 04 January 2011 by admin

Well, we all know that vegetarian chili has no meat in it! That is a give in. The old saying of “fat is where the flavor is” well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great vegetarian chili recipes.

Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.

Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.

Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you can grind them in any number of ways and with any number of kitchen gadgets.

Tip 4. How much heat from chili do you think you can handle? If not much there are a couple of things that you can do. The first thing is to get the seeds out of the chilies you will use. Another tip is to cut out or remove the “ribs” inside the chili peppers. There is much debate as to what is the hotter part of the chili pepper, the ribs or the seeds? I personally do not care because in my humble opinion they are both real hot! Taking these steps will reduce the heat of many chilies to something a bit more mild in heat for your vegetarian chili recipes.

Tip 5. You know the old saying “Man, and Woman cannot live by bread alone.” Well, Man, and Woman cannot live by chili alone, either! Chili is a synergistic food. They taste fine by themselves, but only enhance the tastes of other elements in a recipes and the other elements of the recipe enhance the flavor of the chili. Chili peppers that are added to things like onions, garlic, various beans, hard tofu or tofu products, and fire roasted tomatoes can really make your vegetarian chili recipes fly! You do not add all these ingredients together at the same time. In fine dining it is called building layers of flavor. So you need to start by mixing and sautee’ of the items that are not hot and slowly adding in your chili peppers keep in mind always a little touch of salt and a little touch of either black or white pepper.

In this article we looked at 5 simple tips for making great vegetarian chili recipes that you can make at home tonight. I hope you enjoyed reading it. If you would like to learn more about some of the best chili recipes then please visit: http://bestchilirecipes.net/ today!

Article from articlesbase.com

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Best Chili Recipes-5 More Simple Tips To Making Great Chili At Home!

Posted on 04 January 2011 by admin

In this article we will explore 5 more simple tips to making great chili at home! These are all very basic and yet at times overlooked. The little extra attention to detail will greatly enhance the experience of the meal and your family and guests will love your for it! So here we go!

Tip 1. It is always better to use fresh veggies over frozen. Fresh anything in the kitchen is a universal law! Try to stay away from veggies that are starting to brown in the refrigerator. I know it is easier to take a shortcut and use frozen veggies, but if you take the time and use fresh ingredients you will be much happier with the results! Hey!, if you live in a part of the country where you are near a farmers market then you have it made in the shade! If you can get fresh chilies in many varieties then get them and you will make a wonderful impression! Remember! Quality over quantity! Make an impression to your guests and they will love you for it!

Tip 2. It is my humble suggestion that if you can cook your chili a day in advance to allow the flavors to “marry” then do it! You will see that the flavors that you get will greatly satisfy you and your guests. Of course if you do not have the luxury to do it this way and you are rushed for time then you can start your chili early in the morning and let it simmer for the major part of the day checking it from time to time with the cooks secret weapon, the spoon! This will allow you to add more of this or that to get your chili just right so that when your guests arrive they will have a satisfying meal. That is what it is all about folks, making people happy with your creations!

Tip 3. Quality over quantity I go back to it again and again. Use your own spices and herbs and do not settle for those prepackaged envelopes of chili mix as they usually have lots of sodium and sodium is something that you want to have control over as you are the chef! Hey!, check this out: Get some zip lock bags and make  yourself a bunch of premade spice bags for your chili cooking or any other type of recipe and store them in the freezer. They will stay for a very long time and save you time in the long run. Keeping your herbs and spices in the freezer for a year is better than letting them dry out and lose the flavorful oils in them to the dryness of a kitchen cabinet in the course of a year!

Tip 4. When it comes to using herbs and spices do not use “old” inventory. If you have had spices exposed to the air because of improper storing or packaging then get rid of those and go buy some new stuff. This will greatly enhance the flavor of your chili as those precious flavorful oils of the new herbs and spices will change the whole presentation of this or any dish! This applies if your are using dried herbs and spices. Of course if you can get your hands on the fresh stuff then  your chili recipe is sure to be a big flavorful success! I promise! Fresh is best! Take the extra effort to find fresh herbs and spices and you will have the best chili that you have ever had in your life!

Tip 5. The best part of the cooking experience whether you are making chili or anything else for that matter is to have fun! Turn up the stereo and rock out while you are working. The kitchen is not a funeral home and it definetly should not be considered a drudgery, it is made for being creative and having fun. Get the kids involved with you and teach them some kitchen basics! Heck! Get the hubby in there too and teach him a few kitchen tricks so that oneday you can say to him, “hey honey! why dont you make some chili for the weekend?” Get some friends over for a chili making party! Let everyone make a suggestion and then when the meal is done it is pig out time! Cooking with friends and family is a great social medium. Cooking has the power to bring people together and share. I am a firm believer in this!

This article looked at 5 more simple yet very effective tips to making some of the best chili recipes you have ever made! If you enjoyed this information and recipe and would like to learn more of the the best chili recipes around then please visit: http://bestchilirecipes.net/ today!

Article from articlesbase.com

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Best Chili Recipes-5 Simple Tips To Making Great Chili At Home!

Posted on 04 January 2011 by admin

Chili is a metaphysical thing in the world of cooking.  There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lot’s of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of “the canned stuff,” then welcome! Even if  you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick don’t use water to thin it out that is what everyone in the world does. Use broth instead! Water will “kill” the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until  you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to  make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno’s. This is fine in most cases and they do bring the “heat!” But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, dont settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You dont want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot’s of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cooke the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

In this article we looked at 5 simple tips to making great chili at home. The best chili recipes are the one’ we create at home and our families and friends enjoy them! If you enjoyed this article and would like to learn more of the best chili recipes and how to make them, then please visit: http://bestchilirecipes.net today!

Article from articlesbase.com

In this video, Betty demonstrates how to make a great warm-up for wintry days, her Quick Chili. This is chili with browned ground beef, canned beans, tomatoes, and green chilies, flavored with convenience packages, so that there is no chopping—and the chili cooks in 15 minutes with almost no clean-up! Ingredients: 1 pound lean ground beef (2) 15-oz. cans kidney beans, undrained 14.5-oz. can diced tomatoes, undrained 10-oz. can diced tomatoes and green chiles, undrained 1 ¾-oz. envelope chili seasoning mix (You may use your own blend of chili powder, cumin, and cilantro.) 1 ½ cups water 1 tablespoon instant onion soup and dip mix (You may use chopped onion and a little minced garlic.) Shredded sharp cheddar cheese for topping In a large, deep skillet or Dutch oven, brown 1 pound lean ground beef, until it is crumbly and cooked through. Drain, if needed. Add (2) 15-oz. cans undrained kidney beans, a 14.5-oz. can diced tomatoes, a 10-oz. can diced tomatoes and green chiles, a 1 ¾-oz. envelope chili seasoning mix, 1 ½ cups water, and 1 tablespoon instant onion soup and dip mix. Stir mixture thoroughly. Place over medium-high heat, and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Serve by ladling a generous amount of chili into a bowl or mug, and top with about ¼ cup shredded sharp cheddar cheese per serving. Provide saltine crackers to accompany this delicious chili. If you want a quick and easy great-tasting chili that is economical
Video Rating: 4 / 5

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A Great Thanksgiving Appetizer Recipe by Burning Peppers? How?

Posted on 04 January 2011 by admin

A great Thanksgiving appetizer recipe can be the start of any reason to celebrate.  Whether a holiday dinner, birthday, or weekend party, offering attractive and delicious yet simple appetizers can get any gathering off to a great start.

 

Appetizers, or “hors d Oeuvres” are small bites of food to stimulate the eye and palate.  “Hors d’ Oeuvres” in French means “outside the meal”.  These appetizers were originally prepared by the wait staff in early banquets, using the leftovers and scraps from the meal to be served.  While the chefs were working, the waiters were offering tastes “outside the meal”.

 

One of my favorite small bites outside the meal can also be a simple Thanksgiving appetizer recipe.  These Roasted Red Pepper Pinwheels involve making a soft cheese filling to line a roasted, skinned and filleted bell pepper.

 

Roasting red, yellow and orange bell peppers is a simple procedure, but it’s necessary that you use direct, conductive heat.  In other words, you need a flame.  A gas burner atop your stove is preferred, but a barbeque grill or even electric broiler will work.  An oven supplies indirect, convective heat and won’t accomplish the charred skin we desire.

 

To make this Thanksgiving appetizer recipe a success, the peppers must be completely charred black.  Any skin on the pepper that is not completely burned to a black color will not come off when the pepper is shocked in cold water.

 

You’ll be amazed at how tough the skin of a pepper is.  The outside is burned beyond recognition, but behind that is a bright, colorful, soft fruit.  The dramatic change in temperature causes all the burned skin of the pepper to rub right off.

 

To create a filet of roasted bell pepper, cut a slice along the length of the pepper from stem to blossom, keeping your knife behind the flesh but in front of the white pith cage that holds the seeds in place.  When you have done it correctly, you will have left the cage and seeds behind, revealing a flat filet of flesh.

 

Now, any type of soft spread able cheese and your favorite herbs can be mixed and spread on the pepper filet.  I prefer goat cheese, thyme, oregano, basil, salt, and white pepper.  Your hands are the best tool for this job, so you can create an even depth of ¼ inch of cheese on top of the roasted pepper.

 

When you roll the pepper over on top of the cheese, creating a spiral design within, you’ll begin to realize why this is such a great Thanksgiving appetizer recipe.  It’s simple, you can use the ingredients you desire, and it involves your own creativity along with a basic cooking method.  Those are the best recipes of all, the ones you create yourself.

 

The stuffed rolled pepper should be wrapped tightly in plastic wrap and refrigerated for 2 hours, allowing the cheese to solidify.  Once removed from the cooler and unwrapped, eighth-inch slices cut along the pepper’s latitude will reveal the contrast of the colorful pepper and white cheese in a spiraling pinwheel design.

 

The Red Pepper Pinwheels can be placed on crackers; artisan toasts, or used to top a pizza or broiled bruschetta.  I think it’s a fantastic Thanksgiving appetizer recipe, but you can use it any time of the year you’d like.

Author Box:

See the Thanksgiving Appetizer Recipe to by clicking here.  Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire.

Article from articlesbase.com

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