Recipes for Easter: Angelic and Devilish Easter Treats
By Katherine Weir
As Easter approaches, the dread and simultaneous glee about the delicious food that will be on offer, begins to set in. If you are well into your ‘summer body’ diet then this holiday can be like dodging tasty food bullets as you attempt to stay on track.
By Katherine Weir
Show your love this Mother’s Day with gifts from the heart and not the pocket. Nothing says ‘I love you’ like handmade tokens of your appreciation for the one who gave you life, and the bonus is that you don’t need to fork out a fortune.
Leftover Turkey Recipes-Turkey Soup
Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the leftover turkey? There are a variety of different meals you can prepare with your leftover turkey. In the winter months turkey soup is always a favorite recipe. Try the Simplest Turkey Soup or be more creative and try Turkey Soup with Cheddar Dumplings. Turkey soup can be a great turkey leftover solver….recipe below.
The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.For every occasion there seems to be a suitable soup: chicken soup for when you’re under the weather, chili for the big football game, cheese soup for après-ski. Author and food writer Ken Haedrich relishes and highlights the unique character of soup in Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads. His soup and salad recipes feature fresh, interesting, and, in many cases, seasonal foods.
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Simplest Turkey Soup
Leftover Turkey Recipes
Turkey Soup
Ingredients
Serves 6
-8 cups Turkey Stock
-Coarse salt and freshly ground pepper
-3 small carrots, thinly sliced diagonally
-3 ounces dried wide egg noodles (2 cups)
-1 1/2 cups shredded cooked turkey
-Coarsely chopped fresh dill, for garnish
-Lemon wedges, for serving
Directions
Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.From Martha Stewart Living, November 2008
Turkey Soup With Cheddar Dumplings
Leftover Turkey Recipes
Not your usual turkey soup.
Turkey Soup
Ingredients
Serves 6
-1 tablespoon olive oil
-4 carrots, cut in half lengthwise and thinly sliced into half-moons
-1 onion, diced
-3 3/4 cups homemade or low-sodium canned chicken stock
-1 cup all-purpose flour
-1/3 cup yellow cornmeal
-1 teaspoon baking powder
-3/4 teaspoon salt, plus more for seasoning
-1 cup grated cheddar cheese
-3/4 cup frozen corn, thawed
-1 large egg
-1/3 cup milk
-3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
-Ground pepper
Directions
Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.
Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.
Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.
From Martha Stewart Kids
Happy Holidays and Have A Prosperous New Year! For a Collection of Favorite Recipe Secrets Visit: http://www.favoriterecipes.biz
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them. ..Article from articlesbase.com
For every occasion there seems to be a suitable soup: chicken soup for when you’re under the weather, chili for the big football game, cheese soup for après-ski. Author and food writer Ken Haedrich relishes and highlights the unique character of soup in Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads. His soup and salad recipes feature fresh, interesting, and, in many cases, seasonal foods. The recipe choices are meant to appeal to all appetites: they can be hearty enough to satisfy the hungriest meat eater or observant enough for vegetarian tastes or stylish enough for more elegant affairs. Find Chilled Creamy Peach Yogurt Soup for the summer months paired with Blueberry Lemon Scones and Tomato, Feta, and Peach Composed Salad garnished with Peach Vinaigrette. The yeast and nonyeast breads included are both interesting and unique. Jeff’s Whipped Cream Biscuits are a rich accompaniment to Deborah’s Bulgur Buttermilk Herb Soup, and the Molasses Soda Bread with Curried Pumpkin is the perfect winter’s night companion to Haedrich’s Cheddar Bisque. A well-known and experienced food writer, Haedrich offers the reader a bountiful harvest of choices that he recommends mixing and matching. This impressive collection should lead to a near-endless supply of satisfying combinations and possibilities.
A Customer Review: I cook often, but I own very few cookbooks. I get tired of buying cookbooks and finding only a few recipes worth making. This book is definitely an exception. Every recipe I’ve tried has been terrific, and there are so many others I’d like to try, I’ve decided to give the library back their copy and purchase my own. The biggest plus for me is that the recipes are all very healthy and the menus are well-balanced. Yes, he uses butter and cream in some recipes, but he balances them with amazing whole grain breads and large amounts of vegetables and fruits in the soups as well as the salads. What impresses me the most is that his whole grain breads taste so terrific – you’ll wonder why you ever ate white bread! Best of all, the recipes make enough for leftovers, but not so much that you’re eating soup all week. Best Bets: the Split Pea soup menu is my favorite – the bread is terrific and the split pea soup is the best I’ve ever tasted.
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Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea,
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Thai Recipes – An Assortment of Sour and Spicy Flavors
Thai recipes are popular for its flavors that supplied by the savory spices and herbs. The ingredients differ from region to region, for instance, turmeric and coconut are generally used in Southern area of Thailand whereas lime juice has extensive utilization in Northeastern Thailand. Regardless of which part of the country a dish is from, every part of Thai dishes or foods aim to achieve a balance among primary tastes customary to the cuisine: spicy hot, sour, sweet and salty, or maybe sometimes bitter.
Rice is an important and basic part of Thai food, and jasmine rice (native to Thailand) is used in many preparations aside from being served plain. Some other common Thai preparations include:
Pad Thai – Fried rice noodles with fish sauce, sugar, tamarind and lemon juice, peanuts and egg, mixed with poultry, tofu or seafood.
Pad see ew – The chief content in this dish is noodles that are sauteed with the fine strips of pork or chicken. For extra flavor, fish sauce is added.
Green curry – This is one of the largely admired Thai eating for curry. Green chilies, Thai basil and coconut milk are the key ingredients that are included to prepare the curry paste. Any kind of veggies, meat or seafood may be included to the curry.
Red curry – A terribly peppery curry made with ample of red chillies.
Yellow curry – This curry get its yellow tint from the fresh turmeric. It is even flavored with cumin, nutmeg, black mustard seeds together with coconut milk and fish sauce.
Gai pad khing – In this Thai recipe, fried chicken is flavored with sparingly cut ginger and vegetables.
Tom yam – A peppery and tangy soup made including seafood (often shrimp) or poultry.
Som tam – It is a salad made up of grated papaya. A preparation of black crab with palm sugar and shrimp may be either served in the company of this salad or the dish of eggplant with fish can be served.
Satay – Basically from Indonesia, Satay has also become a popular preparation in Thailand. Satay is grilled meat dish (usually poultry or pork), prepared on skewers, served with cucumber salad and peanut sauce.
Almost all Thai recipes extensively use aromatic herbs such as cilantro, basil. Chilies are extensively used in Thai food. Thai individuals consume extra chilli per person than anywhere else in the world. The most usual way to make your food hot and spicy is to incorporate Thai chilies. With all of the spices that are in Thai food you will get loads of flavor and no need to add so much salt and sugar and other flavorings that are unpleasant for your diet. This is my personal view that this might be the reason for fewer eating and food linked health problems in Thai individuals. So take pleasure in making Thai dishes in a healthy way! For additional details on the various types of Thai recipes see Thai food recipes.
Article from articlesbase.com
Thai restaurateur Vatcharin Bhumichitr has created over 120 recipes that capture the best flavors of Thai cuisine and can be prepared in less than 30 minutes. The recipes reflect his unsurpassed knowledge of Thai food, from the popular Bangkok street food to the fish specialties of the coast and the lesser-known food of the northeast. There are recipes for fragrant noodles, light salads, traditional green curries, and flavorful fish and shellfish dishes. Enticing recipe photographs are …
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This book, in the popular recipe-card-file-size, stocking-stuffer format, is chock full of best recipes and notes about Germany, including information on German-American culture, language, and sites. The German specialties in this book are wonderful. Beverages of fruit punch and May wine are sure to please any visitor. Start your meal with a dandelion salad and Bremen herring served with Old-Order Amish bread! For a main course try stuffed cabbage rolls or venison Terrine with Black Forest aspar
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How to make an authentic German Potato Salad.
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