Saturday, December 3, 2011

Cat food recipes: 65 excellent food and treats

Great conversions. New easy to promote. Cat health and reduces the risk of saving money happy, contaminated commercial food and cat owners. Best collection of recipes for cats. Premium and standard editions sell more premium editions. 60% Commission.

Check it out!

Friday, December 2, 2011

Aug 30, Mexican dessert recipes to really impress & ready in about-half--an-hour

AppId is over the quota
AppId is over the quota
My Mexican recipe page is filled with so many special meat, poultry and other categories of done-in-about-half-an-hour recipes that I just had to put some on another page. And since Mexican dessert recipes are so very popular - why not? they're so fantastic - this is the result.

You won't find a lot of flan recipes here because you probably don't have enough spare time in your life for that kind of preparation - I guess that's why you're here.

So if you're ready to choose one of these gems for tonight, get scrolling CONTENTS


(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)

To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Mexican Chocolate Ricotta
Serves 4

You should have this in front of your eaters in about 8 minutes, start to finish.

1 cup lowfat ricotta cheese
4 Tbsp honey
4 Tbsp cocoa powder
1 tsp Mexican vanilla extract
1 tsp ground Mexican canela (cinnamon)

Combine all the ingredients in a food processor and process until smooth.

Scoop into small dessert dishes and serve.

Chimichangas with Bananas & Rum
Bunuelos Go Nuts
Elephant Ears
Mexican Strawberry Soup (Atole de Fresa)
Mexican Hot Chocolate (Champurrado)
Cinnamon Rice Pudding (Arroz con Leche)
Fried Apple Burrito
Simple Sopas (Sopapillas) in Twenty-Minutes
Pasteles de Cacao (Cocoa Cakes)
Quick Cran-Apple Empanada
Sopapilla Cheesecake
Almond Cupcakes with Cinnamon-Almond Topping
Crispy Plantain Chips

Thursday, December 1, 2011

Paleo diet Smoothie recipe book

Paleo diet is most fast-growing diet today. Affiliates are available for the growth of this new paleo diet Smoothie recipe book. All sales 50% Commission. A completely unique market's central recipe book for a quick sale.

Check it out!

Wednesday, November 30, 2011

Sep 8, Sugar free dessert recipes so you may enjoy even "Fancy" ones again

AppId is over the quota
AppId is over the quota
"Sugar-free" has always been a "yu-u-u-c-c-k!" phrase to me. How could things that us Sweet Lovers find delicious be satisfying without sugar? Well, guess what? Thanks to my contracting a weird illness, the Web Master, now must learn to appreciate...or, at least, "tolerate"...sugar-free stuff. So, knowing that I've got a lot of company in this "club" I'm offering a page of "half-an-hour-or-less recipes" for our old favorite, sweet desserts, since they're the hardest to replicate. Check 'em out.



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Sugar Free Blueberry Muffins
Makes 12

As I enter this good quick & easy, you can still buy fresh blueberries at lower summer prices. Great time to make these tasty guys. But be sure there's no sugar in the o.j., ok?

1 cup blueberries
1 & 3/4 cup flour PLUS
2 tsp flour, divided use
1 Tbsp baking powder
1/4 tsp each cinnamon & nutmeg
2 eggs
1/4 cup canola oil
3/4 cup orange juice
1 tsp grated lemon or orange rind

Preheat oven to 400F and .spray muffin tin with nonstick cooking spray or line with baking cups.

Lightly coat blueberries with 2 tsp flour by shaking in a paper or zipper plastic bag.

In a large bowl, stir 1 & 3/4 cups flour, baking powder, nutmeg, and cinnamon.

In a small bowl, beat the eggs lightly, add oil, orange juice, and grated rind.

Add the liquid ingredients to the dry, stir gently but before the two mixtures are fully combined, fold in the berries.

Fill muffin cups about two-thirds full. Bake 20-25 minutes.

Velvety Red Cake
Serves 10-12

Of course, this recipe uses an artificial sweetener (like Splenda, Stevia or agave nectar). How else could you have a sugar-free cake? But the really amazing thing is that it's a real cake, right here on our "ready in about half-an-hour" website!

2 cups flour
2 Tbsp cocoa
1 cup buttermilk
1/2 cup shortening
1 & 1/2 cup Splenda (or similar)
2 eggs
1 oz red food coloring
1 tsp vanilla
1 tsp baking soda
1 Tbsp vinegar

Heat oven to 350F. Grease & flour one 9"x13" long baking pan.

Whisk the flour & cocoa. Set aside.

Cream the shortening, sweetener, eggs & food coloring together.

Combine vanilla & the buttermilk.

To the flour & cocoa add the sifted flour mixture alternately with the buttermilk mixture. Beat well by hand. Finally, mix baking soda with vinegar and fold gently into the cake mixture. Pour into baking pan. Bake for 25-35 minutes or until toothpick inserted in center comes out clean.While it bakes, make the Icing.
Sugar Free Icing
Makes enough icing for a 9"x13" oblong cake.
3/4 cup shortening
7/8 cup sweetener
1 tsp vanilla
3 Tbsp cornstarch
1 cup milk

Cook the milk & cornstarch until thickened, then cool. Cream the sweetener, shortening & vanilla together, then add the milk mixture to the creamed mixture and beat very well.

Chocolate Peanut Butter Pudding
Strawberries and Cream
Mini Jam Turnovers
Butter-Pecan Cookies
Cappucino Pudding
Sugar Free Chewy Chocolate Brownies
Layered Pudding & Cream Cheese Dessert
Peanut Butter and Banana Shake
Flour-less Sugar-less Mini Peanut Butter Cookies
Instant Banana Soft Serve

Tuesday, November 29, 2011

Favorite Happy Hour Recipes It's 5 o'clock somewhere

AppId is over the quota
AppId is over the quota
Includes a photo of each finished dish. Recipe ingredients are in Imperial and metric. Add a dash of fun to your Happy Hour with Heavenly Hummus, Zesty Chicken Bites, Beef Wings, Maple Salmon Cubes, Exotic Island Meatballs, and more...

Check it out!

Monday, November 28, 2011

AdSense recipes

75% Commission-of email tools e-book and broadcast suites, affiliate banners, etc. Demonstrate how to create a Google Adsense big money monthly techniques of generating website with site flipping included

Check it out!

Sunday, November 27, 2011

Jamaican Cooking Made Easy - 3rd Edition

AppId is over the quota
AppId is over the quota
Downloadable Jamaican E-Cookbook with over 1,500 authentic Jamaican recipes

Check it out!

Saturday, November 26, 2011

Sep 15, Easy eggplant recipes here are really quick and easy and so-o-o versatile.

AppId is over the quota
AppId is over the quota

Easy eggplant recipes don't need that 3o minute "salting" IF you use young, small ones. If they called for that procedure you?d never be finished within our time limit.

It's the the really large, older eggplants loaded with those brown seeds that create a bitter flavor. So on this page we?ll assume that you?re using the young, smaller ones which don?t need salting.

Okay, now that we?ve established ?ground rules?, take a look around the page and see what I mean by ?Versatile?.



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)

To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Eggplant-Plus Stew
Serves 4

Plus what? Lotsa stuff, but still quick & easy.

1/4 cup olive oil
1 eggplant, chopped
4 cloves garlic, chopped
1 onion, chopped
2 carrots, sliced thinly
2 cups fat-free chicken broth
2 cups of tomato puree
Salt, pepper and oregano to taste
2 medium zucchini, sliced thickly
1/4 cup wine vinegar

In a large saucepan, heat the oil and add eggplant cubes, garlic and onion. Saute for 5 minutes, stirring frequently.

Add the remaining ingredients except the vinegar and bring mixture to a boil; cover, and simmer for 20 minutes. Stir in the wine vinegar and adjust seasonings.
Slicker Sam's Sauced Eggplant Parmesan
Broiled Eggplant Japonaise
White Bean and Roasted Eggplant Hummus
Eggplant Salad (Melitzanosalata)
Parmesan Breaded Eggplant
Grilled Eggplant & Mozzarella Sandwiches
Red Hot Ratatouille
Grilled Eggplant & Feta Panini
Eggplant and Portobello Schnitzel
Penne Pasta with Eggplant & Tomato
Eggplant Bruschetta
Provencal Eggplant Soup

Friday, November 25, 2011

Lice prevention recipes

Lice free forever is not your kid and comb fight no tears is not just the quality of time. Easy recipes for deterrence head lice. Stop scratching your head. Located here.

Check it out!

Thursday, November 24, 2011

Kick A** Protein Shakes and Snack Recipes

AppId is over the quota
AppId is over the quota
Protein shake and snack recipes that will keep you sane, satisfied and fit... without expanding the waistline! From Butterfingers to Rice Pudding and Iced Caramel Macchiato to Mojitos. Amazing protein shake and snack recipes!

Check it out!

Wednesday, November 23, 2011

Authentic India fare Laxmi 700 recipes home

Laxmi eBooks and the pure cooking recipe India. It is the food dish eat India my home in a five star restaurant. Laxmi, healthy, tasty and delicious art displays make India Curry.

Check it out!

Tuesday, November 22, 2011

Sep 12, Monte Cristo Ciabatta Sandwich

AppId is over the quota
AppId is over the quota

Monte Cristo Ciabatta Sandwich

Makes 4 large or 8 half-sandwiches

I thought everyone knew - and loved - this old favorite but when I asked around most never have. So for those I present it here.

4 slices loaf bread (whole wheat or white)
2 Tbsp honey mustard
2 (1-oz) slices each ham,turkey & Swiss or mozzarella cheese
2 eggs, beaten
? cup half and half
1-2 Tbsp butter

Spread one side of 2 bread slices with mustard. Top remaining 2 slices with ham, cheese slice and turkey slice. Close sandwiches with mustard side down.

Combine eggs and half and half in a small bowl and using wire whisk beat to combine.

Place sandwiches in a shallow casserole dish and pour batter over sandwiches, pressing to absorb liquid. Turn sandwiches and press. Refrigerate sandwiches for 10-12 minutes.

Heat a large skillet over medium heat and melt butter. Cook sandwiches in skillet on each side until golden brown and cheese has melted. May turn sandwiches again to make sure batter is cooked and bread is crispy.

Cut each sandwich into 4 triangles, and serve.

Monday, November 21, 2011

Aug 29, Easy cookie recipes, the quickest route to fabulous desserts

AppId is over the quota
AppId is over the quota
Easy cookie recipes will solve your last minute dessert issues better and faster than any other kind of dessert - okay, a dish of fruit rules. And I'm not just suggesting peanut butter cookies or chocolate chip cookies. They're good but kinda ho-hum.

In case you're so new to the kitchen that you'd appreciate recipes for those guys I've included them as well as a whole bunch that you and your eaters may never have heard of. You can present any of these as "Dessert" and no one will look down on your dessert - they'll be too busy reaching for another one.


(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)

To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

V. S. (very special) Oatmeal-Raisin Cookies
Makes 40

James Beard, the famous gourmet chef, used to bake these in ten-pound batches; he'd probably say why bother if you're only making 40 cookies. If Beard made 'em they're terrific - count on it.

1/4 lb butter
1 cup sugar
2 eggs
1 tsp vanilla
1 & 1/2 cups oatmeal
1 &1/2 cups flour
1/2 tsp each baking soda, salt & baking powder
1/2 tsp allspice1 tsp cinnamon1/4 cup milk1 cup each raisins & chopped walnuts

Preheat oven to 350F.

Cream the butter and sugar together. Add the eggs and vanilla and beat until light and fluffy. Stir in the aside.

Mix and toss the next 6 ingredients, then add the butter-sugar-egg mixture and the milk. Beat until well blended. Stir in the raisins and nuts. Drop by tablespoonfuls onto greased baking sheets, about 2 inches apart. Bake for 12 minutes. Remove and cool on racks. Pumpkin Sandwich Cookies
Zesty Cocoa Cookies
Magic Bars
Butter Crunch Clusters
Oatmeal Lacies
Pecan Crunch Cookies
Banana-Ginger Cookies
English Spice Cookies
Lemon-Cream Cheese Cookies
Nutty Cream Cheese Tarts
Chocolate Kiss Peanut Butter Cookies

Sunday, November 20, 2011

Sep 29, Potato recipes; "exciting"? Look here and you'll see.

AppId is over the quota
AppId is over the quota

Potato recipes? What can you do with these guys? Well, maybe you take potatoes for granted and just keep doing the same old versions. Are they really an important part of your meals?

Take a look at these and see how you can make potatoes a star of the meal with very little work and, yes, in about half an hour, often less.

When it comes to potato dishes I'm not going to push their nutritional benefits. Sure, they have some valuable minerals, but they're really not considered "health food".

But, hey; most everyone likes them; a lot of us love them.

Oh, and if you're looking for Sweet Potato Recipes just click here for a page of half-hour sweet potato recipes.

Or maybe you'd be interested in the many ways to make Potato Salad.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

(Click "Back" to Return)

Bengali-Style Oven-Fried Potatoes
Basil Roasted Reds
Crispy Rosemary Potatoes
Tuscan Roasted Potatoes
Crispy Pesto Spuds
Braised Potatoes with Thyme
Baby Reds with Vinegar & Sea Salt
Garlic & Olive Oil Smashed Potatoes
Rosemary & Garlic Mash
Roasted Potatoes with Rosemary & Lemons

Cheesy Double-Cooked Potatoes
Grilled Parmesan & Parsley Potatoes
Baked Tater Tots with Cheese 'n Chiles
Cheesy Mash
Parmesan & Buttermilk Mash

Spuds and Spiced Spinach
Lemon-Garlic Roasted Russets
Potatoes in Ragouts
Potatoes & Corn with Chiles
10-Minute Garlic Smashed Potatoes
Potato & Carrot Pancakes
Mexican Fried Potatoes
Sherried Potato Casserole
Easy Fried Potatoes & Onions
New Potatoes & Quinoa

Oven-Roasted Beef & Potato Hash
Crisp Tater Skins with Rosemary & Bacon
Tasty Tiny Taters
Crispy Home Fries

To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Potato Cake (Pinza di Patate )
Serves 6-8

This is a very easy way to quickly create a potato dish that's truly outstanding.

8 large russet potatoes, peeled, diced & mashed
3 eggs
salt to taste
3 Tbsp each butter, melted & olive oil
1/3 cup freshly grated Parmesan cheese
2 Tbsp flour
1 egg yolk, lightly beaten

Preheat oven to 375F.Butter an 8-inch cake pan with a removable bottom.

Fill a large saucepan two-thirds full with water, bring to a boiland add potatoes. Boil gently until potatoes are tender, about 6-8 minutes.

Meanwhile, beat 3 eggs with salt in a large bowl., stirring in melted butter and oil.

Stir in mashed potatoes, Parmesan cheese and flour; mix well.

Put potato mixture into buttered pan, smooth the top with a rubber spatula, and brush with beaten egg yolk. Bakeabout 18 minutes or until top is golden.

Unmold, place on a warm platter, and serve immediately.

Click here for a look at my Italian quick & easy food recipes

Oven-Roasted Beef & Potato Hash
Serves 4

To make this easy dish in our time frame you'll need some already cooked spuds (potatoes) which could be left-overs or canned. If you have left-over beef you can save a few minutes; otherwise just brown for 2 or 3 minutes.

1 cup each beef, browned a few minutes
1 cup coarsely ground cooked potatoes
1/4 cup each coarsely ground onion & snipped parsley
1 tsp salt
dash pepper
2 tsp Worcestershire sauce
6 oz can evaporated milk
1/4 cup fine dry bread crumbs
1 Tbsp butter, melted

Lightly mix the first 8 ingredients, and turn into 1 quart casserole.

Mix bread crumbs with melted butter, and sprinkle over top.

Bake for about 25 minutes or till heated through.


Tasty Tiny Taters
Makes about 30 appetizers

This may be a cheap, impressive and easy appetizer but you cannot say the name five times fast ? or even three; try it.

1 & 1/2 lb ?B?-size potatoes (about 15 potatoes)
1/2 cup any brand herb & garlic spread, softened
2 Tbsp sour cream
2 Tbsp Parmesan cheese, grated
2 Tbsp real bacon bits
2 Tbsp fresh chives, chopped

Place potatoes in large saucepan; add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 12 min. or until potatoes are tender.

Meanwhile, mix cream cheese spread, sour cream and Parmesan cheese; cover.

Drain potatoes and let cool a few minutes.

Cut potatoes in half; cut small piece from rounded bottom of each potato half. Place, bottom-sides down, on serving platter and top each with a tsp of the cream cheese mixture. Sprinkle evenly with bacon bits and chives. Done.


Crispy Home Fries
Serves 6

Have you noticed that most restaurants just cannot get fried or hash brown potatoes really, really crispy no matter how firmly you request them? Well, at least when you?re having a ?big breakfast? at home they?ll be just right every time if you follow this quick & easy.

5 medium russet potatoes, thinly sliced
5 slices bacon, partially cooked then diced
1 sweet onion, thinly sliced
Salt and freshly ground black pepper to taste
Chopped fresh parsley, for garnish

Fry the bacon in a heavy iron skillet. When it?s deposited a good amount of that grease that you love even though you shouldn?t, remove the bacon, cut it into little pieces, put them in the pan with the spuds and onion and cook, covered, over medium heat about 10 minutes. Occasionally, ?spatulize? (move them around with your metal spatula) the potatoes so the bacon and onion don?t burn).

Now remove the lid and continue cooking and spatulizing about 8 minutes, or so, until the potatoes are golden brown and crunchy. Serve right away sprinkled with salt, pepper, and parsley.


Crisp Tater Skins with Rosemary & Bacon
Serves 8

Of course, you?re going to nuke these guys; how else could we bake a potato in 10 or 12 minutes? But when you present these to your eaters, they?ll never guess.

2 large baking potatoes
2 Tbsp butter, melted
1/2 tsp dried rosemary, crushed
1/2 tsp each salt & pepper
1 cup (4 oz) shredded cheddar cheese
? cup pre-cooked crisp bacon
2 green onions, chopped
sour cream

Cut each potato lengthwise into four wedges. Cut away the white portion, except for 1/4 inch. Place skins on a microwave-safe plate, and nuke, uncovered, on high for 10-12 minutes or until tender.

Meanwhile, combine the butter, rosemary, salt and pepper and set aside.

Fire up your outdoor grill or your inside broiler, When spuds are soft; brush the butter mixture over both sides of the skins.

To cook outside, grill, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat for 2 minutes longer.

If you?re broiling them, place on a broiler pan, skin side down, and broil for a minute or two, then turn ?em over and grill the skin side until really crisp, say, 2 or 3 minutes. Flip ?em, top with cheese and broil until cheese is melted, say, 1 or 2 minutes.

In or out, when the cheese has melted, remove from the heat, sprinkle with bacon and onions and serve with sour cream on the side. Bengali-Style Oven-Fried Potatoes
Serves 4

This is an Indian dish that doesn't act like one. That is, you can pronounce the title and you probably have all the ingredients on hand. But, like most Indian dishes, this offers outstanding nutrition, especially, here, the turmeric.

2 lb russet potatoes
olive or canola oil spray
? tsp each turmeric & cayenne
? tsp cumin
salt & pepper

Preheat oven to 400F. Remove oven racks & spray them with oil.Wash potatoes & slice them lengthwise into sticks ?" thick or crosswise into rounds 1/3" thick.

Spray a sided cookie sheet with oil, and sprinkle on seasonings & potatoes; toss to coat.

Bake until the potatoes become tender and crusty, about 20 minutes, flipping once.


Basil Roasted Reds
Serves 4

Simple and cheap - that's what we like. And, of course, more exciting than the average tater dish.

1/4 cup grated Parmesan cheese
1 Tbsp olive oil
1 Tbsp dried basil
1/4 tsp garlic salt
4 medium red potatoes

Preheat oven to 450F.

In a large resealable bag,combine cheese,oil,basil and garlic salt.

Cut potatoes into 1/4 " slices and add to bag,a few pieces at a time,and shake to coat.

Place on a baking pan coated with cooking spray and bake for 12-15 minutes on each side or until crisp.


Crispy Rosemary Potatoes
Serves 4

Is this too simple to call a "recipe"? Ok, then call it "a super-simple way to make plain-old potatoes a favorite dish".

1/2 lb red potatoes, cut into 1/4-inch slices
1 Tbsp olive oil
2 Tbsp chopped fresh rosemary or 1 Tbsp dried

Preheat oven to 450F and generously oil 2 large baking sheets.

Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.

Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes. Done.


Tuscan Roasted Potatoes
Serves 6

Too simple, you say? Simple is best, say I.

2 lb russet potatoes
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 rosemary sprigs, or 1 Tbsp dried (but try real hard to use fresh)

Dice the potatoes, skins ON, really small and place them in a large non-stick pan along with the preheated olive oil. Stir them around to coat.

Add salt, pepper and rosemary, needles stripped from the stem, and cook, stirring gently, for about 10 minutes - relax, focus on slowly stirring, have a Zen moment. Hey! Don't go to sleep.

Add a little water, cover tightly and cook over low heat until tender(about 10 minutes more).

Arrange on a platter and serve. So good they can be your entree.


Braised Potatoes with Thyme
Serves 2

Another quick and easy potato recipe that will probably make this the hit of the meal (unless, of course, the entree or other vegetable dish is one of ours).

1/4 cup virgin olive oil
1 & ? lb Red potatoes, quartered
1 sprig fresh thyme
1 tsp salt
Freshly ground pepper

Heat the olive oil in a large nonstick skillet and stir-fry potatoes for 8 minutes, shaking the pan once in a while to prevent scorching. Add the thyme and season with salt and freshly ground Pepper.

Cover and cook for 20 minutes over low heat, checking once in a while. Uncover, raise the heat, and brown the potatoes, shaking Pan. Serve right away.


Crispy Pesto Spuds
Serves 6

The only way this is quick is via the baby, or ?b? size potatoes. I?m sure you?ll find this very easy dish well worth their premium price.

1 & 1/2 lb baby red potatoes, halved
1/4 cup jarred basil pesto

Boil the potatoes, halved, skins on, for about 15?18 minutes.

Preheat broiler and line a baking sheet with heavy-duty foil.

When they?re done, drain the potatoes, put them into a large bowl with the pesto and toss to coat.

Spread the tatoes on the baking sheet and broil for 4 or 5 minutes until they?re lightly browned. Serve 'em hot.


Baby Reds with Vinegar & Sea Salt
Serves 8 as a side dish

A money-saving tip: don?t buy ?b?-size potatoes in bags. Look through the regular-size ones for the smallest and buy those; they?re usually about .75 cents to a dollar per pound less than ?b?-size.

3 lb small red potatoes, quartered
2 & 1/2 Tbsp tarragon vinegar Flaked or fine sea salt to taste 1 & 1/2 Tbsp extra-virgin olive oil

Cover potatoes with salted cold water by about an inch in a 4-quart pot and simmer until just tender, about 8-10 minutes. They?ll keep cooking after draining, so don?t overcook or they?ll be ?mashed? potatoes. Drain & rinse under cold water.

While the spuds are still warm, toss with the vinegar and salt.

Cool to room temperature, stirring occasionally, and gently toss with oil. Serve up.


Garlic & Olive Oil Smashed Potatoes
Serves 4

Sure, any potato would work here, but one with its own distinctive flavor like Yukon Gold, would blend in best with the garlic & thyme, so says I. And since you'll probably use dried versus fresh thyme, the quick, easy and cheaper way, please don't add more of it than the half tsp in the recipe or that's all you'll taste.

2 lb medium-size un-peeled Yukon Gold potatoes, cut into 8 wedges each
6 Tbs[ olive oil, divided
5 large garlic cloves, peeled, halved
1 tsp chopped fresh thyme (or 1/2 tsp dried)

Nuke potato wedges until very tender, about 8-10 minutes.

Meanwhile, heat 5 Tbsp oil in large skillet over low heat. Add garlic; saute until golden, about 3-4 minutes.

Add potatoes and thyme to skillet, and mash coarsely. Season with salt and pepper.

Transfer to bowl, drizzle with remaining oil, and serve.


Rosemary & Garlic Mash
Serves 6

Garlic mashed potatoes have become rather commonplace at restaurants and many homes, so give it a twist with some fresh rosemary ? but not too much; that is one powerful herb.

6 red potatoes (about 2 lb), peeled, cut into 1-inch chunks
4 cloves large garlic, peeled & mashed
1/4 cup freshly grated Parmesan cheese
1 Tbsp butter
1 Tbsp chopped fresh rosemary or 1 tsp dried (but really try to use fresh for this one)
2/3 cup whole milk
salt and ground black pepper to taste

Put potatoes and garlic in a large saucepan, cover with water and boil on high heat for about 18 minutes or until potatoes are tender; drain.

To the drained spuds add garlic and beat with an immersion (hand-held) mixer until combined.

Add cheese, butter, rosemary; beat until smooth. Gradually beat in the milk until fluffy. Season with salt and pepper. Serve it hot.


Roasted Potatoes with Rosemary & Lemons
Serves 4

Another easy way to make your potato dish a more memorable part of the meal. And, yes, potatoes are vegetables so they count toward your 2 & 1/2 cups of fruits & vegetables per day,

1/2 lb fingerling or small Yukon gold potatoes
1 lemon
2 cloves garlic, minced
3 Tbsp fresh thyme
1/4 cup olive oil
3/4 tsp sea salt
1/4 tsp freshly ground pepper

Preheat oven to 450?.

Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.

Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.

Add garlic, thyme, olive oil, salt, and pepper. Toss thoroughly and spread mixture over bottom of a large roasting pan. Place in oven and roast about 25 or 30 minutes, turning potatoes from time to time so they are evenly browned.


Potatoes in Ragouts
Serves 2

Not many potato recipes are quick even if they're easy. This one is.

1 lb unpeeled Yukon Gold potatoes, sliced 1/8 inch thick (3 cups)
1 tsp kosher salt
1/2 cup corn oil
Freshly ground pepper
2 Tbsp unsalted butter or margarine
1 medium onion, peeled and thinly sliced
1 Tbsp minced fresh chives

Wash the potato slices in cold water & pat dry. Sprinkle the kosher salt over the slices, which will draw out more water. Let stand for 10 minutes. Once more pat dry.

In a large nonstick skillet, heat the oil. Stir-fry the potato slices in the hot fat for 10 minutes, turning them a number of times with a pancake turner until golden brown. Season with salt and freshly ground pepper. With a slotted spoon, transfer the potatoes to a serving platter.

Discard the fat in the skillet, melt butter or margarine and stir-fry the onion slices for 5 minutes. Toss the potatoes, onions, and chives together and serve immediately.


10-Minute Garlic Smashed Potatoes
Serves 4

Of course, when you see something like potatoes done in 10 minutes you know the microwave will play a part. This recipe calls for leaving the skins on, but if you find that yucky just take 'em off.

4 medium red potatoes, skins on
1/3 cup extra virgin olive oil
6 cloves garlic, pressed
1/3 cup milk
Sea salt and pepper to taste

Cut potatoes into 1/2-inch cubes with skin on and put them with 3 Tbsp water into a lidded microwave-safe dish ? that would be GLASS, not plastic ? and nuke for about 8 minutes on high.

While waiting, press garlic cloves into a small container; you know, with a garlic press.

When the nuker beeps, remove and mash the spuds with olive oil, the garlic, and milk. Add salt and pepper to taste.

I know, I know; it was just too easy to taste as good as this.


Lemon-Garlic Roasted Russets
Serves 4-6

Peel the spuds if you must, but whenever possible I leave them au naturale. And try really hard to use fresh oregano as garnish for this recipe; it?ll be so much better than just parsley.

3 lb russet potatoes, cut to 1-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 & 1/2 tsp dried oregano, crumbled
1 tsp salt
Freshly ground black pepper
1/2 cup low-salt chicken broth
1/4 cup freshly squeezed lemon juice
3 Tbsp freshly chopped oregano for garnish (or use parsley)

Heat oven to 375 degrees F.

Place potatoes in a single layer on 13 x 9-inch baking dish and pour on the oil. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake for about 12 minutes.

Add stock, smoosh ?em around and bake 8 minutes more.

Add lemon juice, toss and bake 8 minutes more, until cooked through.

Sprinkle with fresh oregano (or parsley) & serve at once.


Spuds and Spiced Spinach
Serves 4

I think it's better to use fresh grated ginger rather than dried, but dried is not so bad "in a pinch" (actually not a pinch but a teaspoon).

2 Tbsp vegetable oil
1 medium-size onion, chopped
1 & 1/2 lb russet potatoes, peeled, cut into 1 inch cubes
2 cloves garlic, minced or pressed
2 tsp ground coriander
1 tsp grated fresh ginger
1 cup water
5 cups packaged triple-washed baby spinach
Salt cayenne red pepper(a little goes a long way)

Heat oil in a wide non-stick frying pan over high heat. Add onion and potatoes; cook, stirring often, about ten minutes until potatoes are well browned all over.

Add garlic, coriander, and ginger; stir for 30 seconds. Add water. Reduce heat, cover, and simmer about 5 minutes until potatoes are tender.

Add spinach and stir about two minutes until wilted. Season to taste with salt and, carefully, the red pepper (we say vegetables can be exciting but don't get carried away.).


Easy Fried Potatoes & Onions
Serves 4

This is such a basic recipe that I hesitate to display it, but if you're a new cooker maybe nobody ever taught it to you. If so, I hope you remember you learned it here. If you don't have any cooked spuds, slice raw ones 1/16-inch thick before cooking.

1 large onion, peeled and thinly sliced
2 Tbsp butter
1 Tbsp olive oil
4 potatoes (baked or boiled and cooled)
salt and pepper

Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.

Slice the cooked potatoes into 1/4 inch slices, or raw ones as thin as possible. Add them to the hot pan and brown on both sides.

Return the onion to the pan, toss with the spuds and season. Serve warm.


Potatoes & Corn with Chiles
Serves 4 as a side dish

Everyone loves potatoes, right? And who doesn't like corn? So if you also enjoy chopped Mexican peppers, this might become your main dish instead of a side. Aren't we always being told we should eat less meat & more veggies?

1 or 2 serrano chiles, seeded & chopped
1 cup onion, chopped
2 Tbsp butter
2 cups whole kernel corn
2 cups small red potatoes, cubed
1/2 tsp cayenne pepper
1/2 tsp Salt

After cutting the little spuds in quarters, boil them about 8 minutes.

Meanwhile, cook and stir the chiles and onion in the butter in a 10-inch skillet until they're tender.

As soon as the potatoes are ready, stir them into the chile mixture with the remaining ingredients, cook, stirring occasionally, until heated through, about 4 minutes. Serve up. Ole!

Easy Fried Potatoes & Onions
Serves 4

This is such a basic recipe that I hesitate to display it, but if you're a new cooker maybe nobody ever taught it to you. If so, I hope you remember you learned it here. If you don't have any cooked spuds, slice raw ones 1/16-inch thick before cooking.

1 large onion, peeled and thinly sliced
2 Tbsp butter
1 Tbsp olive oil
4 potatoes (baked or boiled and cooled)
salt and pepper

Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.

Slice the cooked potatoes into 1/4 inch slices, or raw ones as thin as possible. Add them to the hot pan and brown on both sides.

Return the onion to the pan, toss with the spuds and season. Serve warm.


New Potatoes & Quinoa
Serves 8

Talk about healthy. Wow! Just look at all the nutritious stuff in this quick and easy dish. The quinoa alone has so much value you?ll feel like running around the block after dinner ? 3 or 4 times!

1 Tbsp olive oil
3 large cloves garlic, minced
1 large onion, coarsely chopped
2 cups diced new potatoes
1/2 cup diced carrots
1 & 1/2 cups vegetable broth
1 cup quinoa
1 & 1/2 cups frozen corn kernels
1/2 tsp dried oregano
1/2 tsp dried tarragon
Salt and pepper to taste

Saute garlic and onion in olive oil over medium heat until onion is translucent, about 4 minutes. Dice your spuds (potatoes) while tending to the the onions.

Add potatoes and carrots, saute for another minute or two and add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until all the broth has been absorbed. Taste to correct seasonings and serve - if you're a vegan this might be your main dish; also if you just want a break from meat or poultry meals.


Potato-Carrot Dinner Pancakes
Serves 4

Maybe, ?pancakes? is too "breakfast-y" a name for these, since carrots don't usually get up for breakfast. So how about, ?potato-carrot latkes?? or ?hash browns with carrots?? Or ?fried carrots & potatoes?? BetTer stop or this might be the first recipe introduction that?s longer than the recipe. Hey, it is!

2 big russet potatoes, grated & squeezed of excess liquid
2 big carrots (1/4 lb), grated (Don't waste higher-priced "babies")

salt & pepper to taste.

Combine the grated potatoes and carrots and form into 4 pancakes. Heat the oil in a large nonstick skillet over medium heat and cook pancakes until browned, 4 to 6 minutes per side.


Mexican Fried Potatoes
Serves 4

Basically, crisp pan-fried potatoes & onions with a salsa puree over them. Basically, awesome.

4 large red potatoes, cut into 1/3 inch slices
4 Tbsp olive oil
1 small onion, thinly sliced
1 tsp garlic, minced
salt and pepper :
1 & ? cups your favorite salsa, pureed
1 Dash Tabasco

In your blender, puree the salsa & Tabasco. Heat in a small sauce pan over low heat.

Bring the oil to a ?shimmer in a heavy skillet. Add the potatoes, onion, and garlic. Cook until well-browned & crisp, turning often, about 12-15 minutes.

Plate the spuds and top with the warm sauce; serve immediately.


Cheesy Double-Cooked Potatoes
Serves 4

I can assure you this will be a family favorite and you'll be expected to bring it to any pot luck supper or covered dish event - you know sometimes the only thing at those events you really go for is the dish you bring.

4 medium baking potatoes
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 dash pepper
1/4 cup shredded Cheddar cheese

Scrub whole potatoes, puncture with a fork and nuke on high 11 to 13 minutes, or until almost done. Wrap in terry towel 3 minutes or longer while they cool down.

Cut thin slice from top of each potato; scoop out inside leaving thin shell.

Mash insides until no lumps remain, adding small amount of milk, beating after each addition.

Add margarine, salt and pepper; beat vigorously,use an immersion blender if you have one, until light and fluffy. Stir in cheese, and fill potato shells.

Just before serving, sprinkle with cooked bacon bits or chopped chives, if desired.


Grilled Parmesan & Parsley Potatoes
Serves 6

When doing this recipe and any other tater recipes on a grill, try to use only Idaho or russets because they contain the least amount of natural moisture and so will crisp up ?real good?.

2 lb russet potatoes, skins on, cut in wedges big enough that they won?t fall through the rack and spoil your cook-out
3 Tbsp olive oil, divided
1/2 tsp each salt & pepper
1/3 cup grated Parmesan cheese
1 Tbsp granulated garlic
1/4 cup finely chopped Italian parsley

Heat grill. Duh.

Toss potatoes with 2 Tbsp of the oil, salt and pepper in a bowl.

Grill, covered with a foil tent, over a medium heat source for 10 to 12 minutes or until tender when stuck with a fork.

Place potatoes in large bowl; toss with remaining oil, cheese, garlic and parsley; and serve ?em while they?re hot.

Parmesan & Buttermilk Mash
Serves 6

This is one of those recipes that wouldn?t make the time limit without our old pal, the microwave oven (or ?nuker?).

2 lbs russet potatoes
2/3 cup milk
3 Tbsp butter
1/2 cup buttermilk
l/3 cup grated fresh Parmigiano-Reggiano cheese
1/2 tsp each salt & black pepper

Poke each potato several times with a fork, place in a glass dish, covered, and nuke on HIGH for 15 minutes or until tender, turning after 8 minutes.

After a 2 minute rest, for the potatoes, and you too, cut each in half, lengthwise, scoop out the insides with a large spoon, and transfer to a bowl.

Combine milk and butter in another glass bowl, and microwave at HIGH for 1 or 2 minutes or until butter melts.

Add this milk mixture to the potatoes; mash it all together with a potato masher to the consistency you like and stir in the buttermilk, cheese and seasonings. That?s it.


Baked Tater Tots with Cheese 'n Chiles
Serves 4-6

I call these tater tots because it?s easier than trying to create a generic name. Wouldn't ?small cubes of pre-crisped reconstituted potatoes with chiles? make your mouth water? But, please, don?t feel obliged to buy genuine ?Tater Tots?. A generic brand will be fine and probably cheaper.

4 cups frozen Tater Tots or similar
1 (16 oz) can stewed tomatoes
1/4 tsp dried oregano, crumbled
1 cup sour cream
2 Tbsp milk
1 Tbsp chopped canned green chiles
1/2 tsp salt
1/2 cup grated Cheddar cheese

Heat oven to 375F.

Put frozen tots into a 1 & 1/2-quart shallow baking dish and mix with tomatoes and oregano.

In a small bowl, stir sour cream, milk, chiles and salt together. Ladle onto the tots mixture, sprinkle with cheese and bake about 20-25 minutes.


Cheesy Mash (potatoes, that is)
Serves 4-6

Of course, you can use margarine! They just won?t taste as great. And if you want use ?real? mashed spuds cut about 4 medium-size reds into little cubes and boil for maybe 25 minutes, mash ?em and mix in the other stuff, You should still come in at close to thirty minutes total.

1 22-oz package frozen mashed potatoes
1 cup (4 oz) shredded Mexican four cheese blend
3 Tbsp butter
1 / 2 tsp salt
1/4 tsp pepper

Cook potatoes according to package directions. Stir in cheese blend, butter, salt, & pepper

Stir until smooth. Serve immediately.


Saturday, November 19, 2011

Barbecue Champ - The Best Competition Barbecue Recipes

AppId is over the quota
AppId is over the quota
Make easy money promoting this product to a starving crowd. Best product in the niche. High end graphics and industry leading copywriter. 50% commissions. Great conversions.

Check it out!

Friday, November 18, 2011

Ultimate Juicing Recipes

AppId is over the quota
AppId is over the quota
50% commission. Complete juice recipes and tips Ebook. Plus 6 bonuses. Best recipe resource for dieting, energy boost, anti-aging, and a host of illnesses based on latest nutritional research. Great for promoting diet, nutrition, and fitness products.

Check it out!

Thursday, November 17, 2011

Yeast Removal Cure Recipes Revealed!

AppId is over the quota
AppId is over the quota
40% payout on this resource guide with over 165 delicious recipes to use on the Yeast Diet (Candida Diet). Highly targeted information and professional page that will convert into sales for you. Professionally designed and tested = conversions $$$!

Check it out!

Wednesday, November 16, 2011

Aug 28, Almond-Crisp Tilapia

AppId is over the quota
AppId is over the quota

Almond-Crisp Tilapia
Serves 4

Are you ever tempted to buy those pre-coated fish fillets you see in the meat or fish case even though you know you?re paying an outrageous price for the crumbs that get weighed with the fish? I think about it, but I resist because I think I can put my own, much cheaper, crumbs on at home.

Well, guess what: these babies are gonna cost you a bundle at home, too. Almonds are $$$$. But when you want to create a really fantastic dish, sometimes you just don?t care.

1 cup sliced almonds, divided
1/4 cup all-purpose flour
4 (6-oz.) tilapia fillets
1/2 tsp salt
2 Tbsp butter
2 Tbsp olive oil

Process 1/2 cup almonds in a food processor until finely chopped, and combine with 1/4 cup flour in a shallow bowl.

Sprinkle fish evenly with salt; dredge in almond mixture.

Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to a serving plate.

Add remaining 1/2 cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, sprinkle over fish and serve.

Tuesday, November 15, 2011

Aug 3, gets no Cook appetizer recipes you raves without heat

No cook appetizer recipes are great when you just "don't feel like cooking", or if unexpected company is "in the neighborhood" so that we trøde, we would stop by.

I will admit that unless you live next to the vicinity to a large supermarket, you have to act in advance of certain ingredients not typically on hand in your pantry, but if the cold appetizer recipes required only ketchup, saltines, canned tuna and similar they hardly would be exciting, and it is a recipe for the requirement to be here.

Of course, if you want to choose from plenty of exciting heating elements, you can simply click here for my easy appetizer page, but for your truly last-minute needs, this is your page.

Check 'em.

To print a RECIPE: Found some wanted to keep? (Certainly I hope so.) Just highlight them and then right, hit the "print" and then "Selection", then "OK". It was easy, wasn't it?
(If this doesn't work, give the printer a good say with something like I do. It will not help you to print, but you might feel better.)
(Click "back" to return)

To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or after specific recipes, key your request in the box below

*** NEW ***
Herb spread and beef safety package
Makes 40 appetizers

10 thin slices of roast beef, about 4 inches in diameter
1/4 cup garlic and herbs spreadable cheese
1/4 cup finely chopped red bell pepper (optional)
2 large non-flaæde cucumbers, cut into 40 slices

Spread each beef slice with 1 tsp cheese and, if you choose, 1 tsp red bell pepper. Carefully roll up.

Cut each roll into 4 pieces and place on cucumber slices. Serve immediately. PEAR in a Prosciutto-Wrap
Click here if you want to see lots more Italian dishes
Beef Carpaccio (Carpaccio de Boeuf)
Sweet, salty, spicy Mango
Roast beef and spinach Møller
Click here if you want to see lots more quick beef dishes
Fennel, Orange and Olive Salad
Click here if you want to see plenty more easy Salad Recipes
Bocconcini with Pesto and Prosciutto
Click here if you want to see lots more Italian dishes
Crunchy Sorta-Bruschetta Bites
Small shrimp on a little rye
Mozza-Mato Kabobs
Mini TBM salads
Mini roast beef and Horseradish Toasts
Click here if you want to see lots more quick beef dishes
Cucumber slices with salmon and sour cream
PITA Chips with sweet potatoes spread and almonds
Chimichurri in salad spoons
Click here if you want to see a lot more Sauce recipes
Tomato Sandwich Bites with Feta-Basil spread
Click here if you want to see lots more tomato dishes
Apples and cheese on a Stick
Dakos (Greek Bruschetta)
Click here if you want to see lots more fast Greek dishes
Salmon and cream cheese Ball
Tomato, Basil and Mozzarella salad-on a Stick
LOX and caviar Roll-Ups
No-envelope-Onion Dip
Italian Brie
Prosciutto Roulades-okay, "Roll-Ups"
Click here if you want to see lots more Italian dishes

Monday, November 14, 2011

Beef & 1 000 000 bonus recipe book

1250 In the juicy, beef recipe cooking 5 downloadable book! Secret download link 1000000 free recipes!

Check it out!

Sunday, November 13, 2011

15 Aug, a little chicken burgers

Small chicken burgers
Serves 8

No, not "chicken little" burgers, how could we eat chicken Little? And no, I don t mean just a little chicken. These easy appetizers are small patties made with ground chicken, get it? And mini burgers is a big thing on the coolest parties these days, so serve them and be cool.

1/2 cup bread crumbs
2 lb ground chicken
3 Cloves garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried Basil
2 Tbsp lemon juice
Salt and freshly ground black pepper
1 to 2 Tbsp and topped with extra-virgin olive oil

Place the bread crumbs in a small shallow dish. Set-aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, Basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties in bread crumbs to coat each side.In a large nonstick skillet, heat the oil over medium heat and cook, turn once before each side is browned and patties have firmed, approximately 10 minutes in total. Serve hot.

Saturday, November 12, 2011

The Mediterranean Diet

AppId is over the quota
AppId is over the quota
Safe, easy, achievable, healthy diet & recipes. Centuries of verification and its tasty. Also known as the heart diet or cancer diet and is currently one of the most respected diets known today.

Check it out!

Friday, November 11, 2011

How to Make a Stable Snow Hut

How to Make a Stable Snow Hutthumbnail You can build a sturdy snow hut. Creating a snow hut is an activity that allows you to take advantage of large amounts of snow by building a shelter. For families that are snowed in, it’s a fun way to pass the time. However, you want to build a snow hut that is guaranteed to be stable and safe when you crawl inside. You need to know how to stabilize your snow hut to ensure that it stays standing and doesn’t cave in.

Difficulty:ModeratedartAds.renderAd([{ sz: '185x86' }], 185, 86);$(function() {new OmnitureLinkSet($("section.thingsYouNeed ul"), "AZ101", "TYN", true);});1

Pile enough snow to make a large mound. The height should be at least 7 feet. Shovel the snow on top of the mound until it is big enough. Pat the snow until it is in the shape of a dome. Allow the snow to sit for a minimum of 90 minutes.


Shovel snow away to make the entrance to the snow hut. Dig into the snow mound to hollow out the space for the inside of the hut.


Push measuring sticks into the top of the snow hut, on the outside. These sticks will mark the inside walls of the snow hut.


Shovel snow from the inside of the hut until you reach each of the sticks. Shovel the snow from the hut going from top to bottom.


Dig a trench inside of the snow hut using the shovel. Ensure that the trench reaches the ground to allow extra ventilation. Use the excess snow from the trench to create snow beds.


Create a small hole in the top of the hut using one of the sticks. This allows for further ventilation of the hut.

Do not build a snow hut in a ski area, or any other high traffic area where others will run into it.

Photo Credit Jupiterimages/ Images; Read Next:

View the original article here

Thursday, November 10, 2011

19. Aug, real Basil Tomato Soup

Genuine Basil Tomato Soup
Serves 4

Any time I can get full recipe instructions into 4 sentences call I it super-easy, like this one.

1 large onion, peeled and sliced very thin
2 Shallots, peeled and sliced very thin
2 Cloves garlic cloves, peeled and sliced
1 carrot, shredded
4 Tbsp butter (and I believe butter,
1 Tbsp olive oil
2 Tbsp tomato Paste
1/4 cup of flour
1 10,5-oz can chicken broth + 1 can water
Dash, sugar and salt
Freshly ground pepper to taste
1 cup half and half
1 28-oz can diced tomatoes
1/4 cup fresh basil, julienned, + more to ceaselessly
Sprigs of Italian parsley to garnish

Saute first 4 ingredients in butter and olive oil until softened, about 6 or 7 minutes, and then add the tomatoes and tomato paste.

Stir in the flour, add broth and cook until vegetables are tender.

Add sugar, salt, pepper, half and half, Basil and tomato pulp, puree in your processor or blender.

Relentlessly with additional basil and parsley and serve.

Wednesday, November 9, 2011

Sep 28, Indian Food Recipes for Quick & Easy Dishes fo Astound Your Eaters

AppId is over the quota
AppId is over the quota

Common Indian Food Ingredients:

Indian Food Recipes are full of ingredients that many of us in America have never heard of. So, here is a very brief description of the most common of the un-common (unless you're Indian) ones:

Aloo - Indian word for potato
Asafetida - dried gum resin of an Indian plant, with a very strong flavor and odor, never eat raw!
Atta - finely ground whole wheat flour used in many Indian breads
Basmati - a long grain rice that cooks up dry, fluffy, and tender
Bhaji - an Indian version of vegetable fritters
Biriani - A dish made of rice baked with a vegetable or meat based filling
Chutney - a blend of fruits and spices cooked into a thick sauce
Elaichi - cardamom, a spice common in curry blends and garam masala
Fenugreek - Small flat seeds or a dried leaf used in curries for slightly bitter flavor
Garam Masala - literally, warm spices; a blend of spices used to flavor dishes that varies by region
Ghee - clarified butter, made by slowly melting butter, skimming the foam, saving the liquid, discarding the white butter
solids...can be heated to a higher temperature without burning than ordinary butter
Halwa - congealed, translucent sweet dish made of fruits and syrups
Jaggery - dried sugar cane juice; the most common form of sugar in India
Korma - a sauce made with yogurt and ground nuts or seeds, especially poppy seeds
Masala - Hindi word for 'spice'
Paratha - unleavened fried bread made with whole wheat flour, soften filled with meat and vegetables
Poppadums - spicy wafers made from lentils or legumes
Raita - a salad made from vegetables and yogurt to accompany hot and spicy dishes
Roti - the Indian word for bread
Samosas - deep fried crisp pastry, filled with vegetables or meat...served as an appetizer
Tandoor - a large, deep oven made from clay that cooks at very high temperatures. Tandoori is the name for any recipe cooked in the tandoor
Vindaloo - a very spicy dish made with garam masala, meat and vinegar



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again.

That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print

but it might make you feel better.)

Spicy Mushroom Masala
Serves 4

This tasty Indian dish shouldn?t make a trip to the specialty market necessary; your reasonably well-stocked kitchen will contain all you need.

Ingredients for the paste
1 onion , chopped
2 tomatoes , roughly chopped
1 of ginger (adrak) and garlic (lehsun)
1 of each clove , cinnamon and cardamom
1 tsp oil
1 tsp chilli powder
10 to 15 mushrooms (khumbh)
salt to taste
chopped coriander (dhania) for garnishing

Heat the oil, add the paste and saute on a medium flame for a few minutes.

Add the salt and chilli powder, mushrooms and 1 cup of water, cover and cook for 4-5 minutes.

Serve hot garnished with coriander.

Pyaaz Ke Kangan
Golden Coin Sandwiches
Malai Pudas
Indian Fry Bread
Adrak ka Shorba
Indian-Style Ground Lamb (Keema)
Eggplant and Tomato Curry
Aloo tamatar subzi (Fried Potatoes with Tomatoes)
Aloo Tikki (Fried Potato Patties)
Makki ke Pakore (Cornmeal Fritters)

Tuesday, November 8, 2011

Aug 13, Chinese food recipes you will find here all quickly and easily

Chinese food recipes is not something to busy cookers fear or avoid. At least here on this page each recipe starts and is on the table for about half an hour or less; but you know, this is true for all recipes on QuickEats Plus.

You can see a recipe with a fairly long ingredient list, but check out feed Prep instructions and you'll see how quick and easy it really is.

Now, I cannot display more than 1 version, rarely 2, of the same recipe; If you want to have more to choose from, you probably have other recipe websites to control-if you have enough time. And you can be sure whether this page is the one that I think is best for our time constraints.

So what you are saying? Well, I am of course ...TA-Da! ... Webmaster.



(Click "back" to return)


Found some wanted to keep? (Certainly I hope so.) Just highlight them, then right click, hit the "print" and then "Selection", then "print" again. It was easy, wasn't it?
(If this doesn't work, give the printer a good say with something like I do. It will not help you to print, but you might feel better.)
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or after specific recipes, key your request in the box below

*** NEW ***
Shrimp and Tofu soup
Serves 6

Serves 6

Use salad shrimp and tofu to make this very complex and delicious staple of Chinese cooking

1 Tbsp vegetable oil
2 Cloves garlic cloves, minced
1 (1/2 inch) piece of fresh ginger root, minced
6 oz raw small shrimp, shelled and deveined
1 qt chicken stock
8 oz tofu, diced small
1/3 cup of water chestnuts, sliced
1 tsp each salt and black pepper
1 Tbsp cornstarch

Heat oil in a large saucepan or wok over high heat. The chef in the garlic and ginger until fragrant and lightly browned. Stir in shrimp and stir FRY until cooked, and then remove and set aside.

Pour in chicken stock and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer. Mix in the cornstarch with a little water to form a thin Paste. Stir cornstarch in the soup and continue to simmer until ready and thickened, about 1 minute.

Stir shrimp back into the soup and serve.

Hot and Sour Soup
Cha Hsia (prawns in soya sauce and Sherry)
Chinese Tilapia with Fried Celery
Click here more exciting Tilapia recipes Grab you
Seven luck soup
Click here for a page of nothing but quick and easy Soups
Cashews pork
Click here to visitmy Pork Loin side
Aubergine-Szechwan style
Click here to see some equally exciting Eggplant recipes
Lion's Head
Pork balls in broth
Szechwan shrimp
Click here for a full page of quick and easy shrimp recipes
Beef Lo Mein
Chinese Tofu and lettuce soup
Cashews chicken B.T.T.O.
Moo Shu Chicken Wrap
Click here to go to my Wrap and Pita page
Chinese Spicy Chicken (Le Tze Gee)
Chinese noodles with spring vegetables
Chinese chicken sandwich
Chinese Cole Slaw
Click here to scroll around my easy salad page
Cantonese shrimp and snow peas
Peanut noodles and chicken
Chinese Pepper Steak
Click here for more solid beef steak recipes

Monday, November 7, 2011

Pizza Recipe: Secrets From Inside The Pizzeria

AppId is over the quota
AppId is over the quota
Learn How To Make Pizzeria Style Pizza At Home Better Than You Can Buy At The Pizzeria.

Check it out!

Sunday, November 6, 2011

How to Make a Yule Log for Children

The tradition of the Yule log started in Europe to celebrate the winter solstice and entice the sun to return to warm the earth. It was later adopted by Christians to represent keeping the stable warm for the baby Jesus. The English traditionally used oak logs, while the Scottish used birch and the French used cherry wood sprinkled with wine for aroma. The log is carved, decorated and burned during the 12 days of Christmas, starting on Christmas Eve, to bring good luck to the home in the coming year. You can start a tradition of making a Yule log with your children as part of your winter holiday celebrations.

Difficulty:EasyLogPine conesPine and spruce branchesHolly sprigsPocket knifeWineCinnamonNutmegAllspiceHot glue gunRibbonsFlour sifterFlour or powdered sugar1

Take a family hike and scavenge around a forested area for a large, natural-looking log with texture and character. Traditionally, people needed almost a whole tree, since they burned it for 12 days. However, the size you need will depend on the size of your fireplace and how long you plan to actually burn your log. Given the smaller dimensions of most modern fireplaces, one option is to let each child choose a medium-size log and make her own Yule log. Children can take turns burning their logs on different days. Also collect pine cones, pine and spruce branches, and holly sprigs.


Carve festive designs into logs with a pocket knife.


Pour wine over the logs for a traditional, fragrant French Yule log. Or let children generously coat their Yule logs with cinnamon, nutmeg and allspice.


Tie ribbons around the logs. Hot-glue pine cones, pine and spruce branches, and holly sprigs to the logs. Sift flour or powdered sugar over the top of each log to look like newly fallen snow.


Hold a family night around the fireplace. Burn a Yule log while sipping cocoa or hot cider, reading Christmas stories, and talking about the things that bring light and hope into your home. If you are religious, you can pray together for the light of God to bless your home in the coming year.

With adult supervision, children can sprinkle their Yule logs with chemicals that produce colors when burned. Potassium nitrate makes violet; barium nitrate makes apple green; borax makes vivid green; copper sulfate makes blue; and table salt makes bright yellow.

If your children do not want to burn their Yule logs, they can follow the Irish custom of burning candles instead. Drill holes into the top of each log to act as candle holders. Insert candles and secure with hot wax or hot glue. Light the candles and engage in your family holiday activities in the warm glow.

Read Next:

View the original article here

Saturday, November 5, 2011

Quick Cash Recipe

AppId is over the quota
AppId is over the quota
The simple formula this 12 year veteran of CB has used every day to produce millions of dollars in affiliate revenue.

Check it out!

Friday, November 4, 2011

Sep 17, Easy tilapia recipes - usually inexpensive but "all-ways" tasty.

AppId is over the quota
AppId is over the quota

Of course, you want a dozen of my exciting shrimp recipes for FREE. You won't find these anywhere else on QuickEats Plus. It's like a lot of things in life - you have to ask for them.

But I?ve made it easy ? just complete & send me the form below and I?ll send a secret word to unlock these fantastic recipes that you?ve never made before but will again & again.

Baked Tilapia Roll Ups
Serves 4

You don't have to us those skinny French-named beans but this will be a more special dish if you do. In fact, if you don't I think you should use asparagus instead.

8 thin tilapia fillets
10 oz haricot vert green beans
1 lemon
seasoned salt

Partially cook the vegetables.

Lay one fish fillet flat, sprinkle with seasoned salt and place a few of the green beans on the fillet crosswise. Roll the fillet up with the beans sticking out the sides. You can use asparagus instead of the beans if you wish. Stick a toothpick into the fish to hold it together.

Place in a greased baking dish. Repeat with remaining fillets.

Cut half the lemon into 4 thin slices, then cut the slices in half. Squeeze the remaining half the lemon over the fish evenly. Dot with butter. Lay the lemon slices over the top of the fillets.

Bake at 375F for 20-25 minutes. You can baste the fish once during cooking with the juices collected in the pan.



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but it might make you feel better.)
Tilapia Sandwich with Made-by-You Tartar Sauce
Cuminized Tilapia with Lime Juice
Tilapia Lemon Parmesan
Baked Tilapia with Spinach & Asparagus
Tilapia with Rice & Broccoli-Bayou Style
Spiced Tilapia With Black Bean Mango Salsa
Pan-Tilapia in Brown-Sugar-Teriyaki Glaze
Pan-Fried Tilapia with Ranch Seasoning
Tilapia with Tomatoes,Wine & Mushrooms
Tilapia with Jalape?os and Cilantro
Red-Hot (actually ?Green?) Tilapia
Tilapia with Sauteed Radicchio & Orange-Honey Dressing
Almond-Crisp Tilapia
Tilapia with Black Bean & Corn Salsa
Pecan-Crusted Tilapia with Butter-Rum Sauce
Tilapia a la 7-Up
Tilapia with Beans and Rice
Tilapia with Ginger-Mustard Sauce
Tilapia with Tomato-Caper Salsa
Hidden Tilapia
Sauteed Tilapia with Parmesan Crust
Tilapia in Paper with Asparagus & Shrimp

Thursday, November 3, 2011

How to Attach Cupcake Pageant Skirts

How to Attach Cupcake Pageant Skirtsthumbnail Attach the perfect bodice to a custom cupcake skirt for the perfect pageant gown. Cupcake skirts are known by many names, including dress shells, pettiskirts, southern-style skirts and organza-ruffled skirts. They are the defining, decorative touch of a glitzy pageant gown. These fluffy, ruffled skirts attach to gowns to create a pageant skirt that will cause the judges to take notice and award points. They are typically purchased and designed separately from the bodice portion of the pageant skirt, requiring the skirt and bodice to be attached prior to wearing. These classic pageant skirts are easy to attach to a bodice to create a stunning pageant gown.

Difficulty:Moderately EasyCupcake pageant skirtBodice3-inch-wide ribbonStraight pins Needle and threaddartAds.renderAd([{ sz: '185x86' }], 185, 86);$(function() {new OmnitureLinkSet($("section.thingsYouNeed ul"), "AZ101", "TYN", true);});1

Pull the cupcake skirt on over the waist of the bodice portion.


Measure the width around the waistline. Use scissors to cut out a wide piece of ribbon in a matching color that is two times the length of the waist. Trim each end of the ribbon at an angle so that the ends of the ribbon are pointed.


Wrap the ribbon around the waist of the pageant skirt and the bodice so that the center of the ribbon is at the center of the spine. Tie the ribbon in the center of the front of the waist to hold the ribbon in place on the waist.


Insert one straight pin into each side of the ribbon so that the ribbon is connected to the cupcake skirt and to the bodice. Untie the ribbon and remove the clothing from the body. Turn the skirt and bodice inside out.


Use a needle and thread in a color that matches the skirt to sew a running stitch through the layer of the ribbon, cupcake skirt and bodice. Sew along the right side, left side and rear. To allow room for the clothing to be taken off and on, do not sew the layers in the front of the body. Turn the pageant dress right-side-out.


Put the pageant dress on the body of the little girl. Tie the ribbon into a large bow in the front.

Photo Credit Thinkstock/Comstock/Getty Images; Read Next:

View the original article here

Wednesday, November 2, 2011

Ways to Measure Spatial Ability

Ways to Measure Spatial Abilitythumbnail Experts use not just one, but multiple methods to measure spatial ability. Space isn't one-dimensional, and neither is how it is perceived or measured. Just as a single IQ score doesn't completely represent a person's total intelligence, educators and psychologists believe that no one test exists to measure spatial ability, according to the authors of "Visualization, Modeling and Graphics for Engineering Design."

Simple tests can reveal a lot about spatial ability. For example, the "spot the difference" test measures how well a person observes when a group of objects has moved to another location. Another measurement, the "angle slope" test, reveals how well a person observes similarities or parallels between angles. Dr. Marcia Collaer, a behavioral neuroscientist at Middlebury College in Vermont, notes that there might be a link between high performance on the angles test and greater navigational ability.

Some tests, such as the Minnesota Paper Form Board test, measure how well a person relates to two-dimensional shapes. One problem displays three two-dimensional shape fragments. In addition, there are five composite shapes displayed, one of which is the composite form of the three fragments. The person testing must choose the correct composite. Another test, called the Differential Aptitude Test, challenges you to transition mentally from the two-dimensional to the three-dimensional world. A two-dimensional pattern is marked with solid lines, which represent fold lines. If the paper were folded along these lines, it would form a three-dimensional shape. You must mentally fold the pattern and choose the correct shape from among multiple choices.

Three-dimensional spatial testing is even trickier than two-dimensional testing. For example, the Spatial Visualizations Test measures your ability to accurately observe and visualize rotations of shapes. In the test, you're shown an example of a three-dimensional shape, and another that represents the first shape, but rotated in a particular direction. You're then shown a third shape. You're also presented with a series of additional shapes. Using the rotation pattern between the two initial shapes as a guide, you must choose the shape that complements the third shape and matches the rotation pattern.

Dentists, because they must comprehend and work with human anatomy, must have excellent spatial ability. In fact, they are first given spatial tests via the Dental Admission Test to see if they qualify for training. The test most commonly used is the Perceptual Ability Test, which is an elaborate way of testing how well a subject visualizes three-dimensional objects from two-dimensional images. This ability is very important to dentists, who must visualize a person's teeth from a two-dimensional X-ray image.

Photo Credit Medioimages/Photodisc/Valueline/Getty Images; Read Next:

View the original article here

Tuesday, November 1, 2011

Aug 27, Quesadillas can be more than just cheese and tortillas - take a look

AppId is over the quota
AppId is over the quota
Quesadillas are always quick & mostly easy but are they always exciting & special? No way, I say. When you think of a quesadilla you think melted cheese on a tortilla; ho,hum. Simple to make, good to eat, but certainly not exciting. Now these quesadilla recipes will prove to you that there are enough variations on this Mexican standard to fill a web-page - as well as your stomach. Only your imagination limits you. Since tortillas are 8 to 10 inches across and you probably don't own a skillet large enough to cook more than one at a time, I say, get yourself a really large electric griddle; or you could bake them in the oven on cookie sheets when you're doing a bunch. This technique might bother a quesadilla purist but it doesn't bother me. Quick and easy RULES!

And don't feel locked in to the type of tortilla suggested in the recipe if you favor corn over flour or vice versa. This is really very simple cooking so don't take it too seriously - Have fun!

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "OK".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)
(Click "Back" to Return)

To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Bacon And Blue Cheese Grilled Quesadillas
Serves 6

Ok, so your sister hates blue cheese. Just don't invite her when you treat the rest of your eaters to this terrific dish.

1 lb bacon, cooked crisp and chopped6 flour tortillas (10-inch)2 cups Mozzarella cheese, shredded1/2 cup blue cheese, crumbled3 tomatoes, cut into 4 slices each2 avocados, peeled, pitted and sliced into 6 slices each1/2 cup flat leaf parsley, choppedAvocado Mayo3 avocados, diced2 cups mayonnaise2 limes, juice of1/4 cup flat leaf parsley, chopped1 pinch cayenne peppersalt, to taste

Heat grill while preparing Avocado Mayo. In a blender combine all ingredients and blend until smooth. Set aside.

On a medium grill lay out the flour tortillas (you can work with one at a time if you like or if space is limited on your grill). Divided evenly, on one side of the tortilla and in this order, top each with mozzarella cheese, bacon, blue cheese, tomato slices, avocado slices and parsley. Fold empty side of tortilla over the topping side.

Grill just a couple of minutes until cheese is melted. This will cook fast. Carefully flip each Quesadilla with a spatula and tongs. Cook an additional 2 minutes. Remove from grill. Allow to set for 2 minutes.

Cut each Quesadilla into 3 slices and serve with Avocado Mayo for dipping. Avocado Quesadillas
Sliced Beef & Cheese Quesadillas
VB (Very Basic) Quesadilla with Lettuce Salad
Apple-Brie Quesadillas
Grilled Pepper & Pineapple Quesadillas
Quesadillas con Cancheese y Pollo
Open-Faced Cheese & Butter Quesadilla
Turkey and Guacamole Quesadillas
Smoked Salmon & Dill Quesadillas on the Grill
Quesadillas with Tequila, Jack & Greens
Chicken & ?Shroom Quesadilla with Mascapone
Guacamole Quesadillas
Apple Cinnamon Quesadillas
Cheesy Chicken Quesadillas
Cheesy Shrimp Quesadillas
Apricot, Brie and Turkey Quesadilla
Crabby Quesadillas
Easy Salsa-Chicken Quesadillas
Quesadillas con Frijoles Refritos
Black & Jack Quesadillas & Wicked Salsa
Shrimp & 'choke Quesadilla
Chile-Cheese Quesadillas
Quesadillas con Rancho Dressing
Chili Peppers & Onion Quesadillas
Beef, Blue Cheese and Spinach Quesadillas
Olives & Goat Cheese Quesadillas
Quesadilla - Soprano Style
Zucchini Quesadillas With Chiles and Cheese

Greek Quesadillas

Vegetable Quesadillas with Coriander Lime Sauce
Breakfast Quesadillas
Chicken Quesadillas With Roasted Peppers
Potato Quesadillas

Monday, October 31, 2011

How to Stop Wrun32.exe After It Runs for 30 Minutes

How to Stop Wrun32.exe After It Runs for 30 Minutesthumbnail Kill problematic processes with Windows Task Manager. Wrun32.exe is a 32-bit runtime process called "Acucobol" that was designed by Acucorp Inc. to execute code written in the Cobol programming language. If a Wrun32.exe process has trouble executing, or if the file is corrupt, the Wrun32.exe process can remain active and continue to chew up system resources. If Wrun32.exe runs for too long you can close it manually using the Windows Task Manager.


Save all open work and close all open applications.


Hold the "Ctrl+Shift" keys and then press the "Esc" key to open the Windows Task Manager.


Click the "Processes" tab and find the Wrun32.exe process in the list.


Right-click Wrun32.exe and click "End process" in the menu.


Click the "End process" button to manually end the Wrun32.exe process.

Photo Credit Ciaran Griffin/Lifesize/Getty Images; Read Next:

View the original article here

Sunday, October 30, 2011

Which Melts Faster, Hard Ice Cream or Soft Ice Cream?

Which Melts Faster, Hard Ice Cream or Soft Ice Cream?thumbnail A messy melt down happens faster in some types of ice cream. Cold, creamy ice cream on a hot summer day beats the heat, but the heat can also give your dessert a beating. Hard-scooped ice cream and soft-serve are two different dairy products, but they will both melt with excessive heat. One of these will melt faster than the other. Knowing which is more prone to turning to soup on a hot day can help you make a choice at the ice cream shop for a longer-lasting treat.

Soft-serve ice cream is swirled out of a dispenser instead of scooped out of a carton. Jupiterimages/ Images

Soft-serve ice cream gets its name from its softer consistency. Commercial ice cream sellers have specialty freezers that churn and dispense the ice cream through a tube. Soft-serve's texture is achieved by serving the dessert at 15 degrees Fahrenheit instead of 0 degrees Fahrenheit, where hard-packed ice cream is served. The warmer temperatures enable the tongue to perceive more flavors in the ice cream. Soft-serve ice cream in many commercial ice cream stores is the name given to lower fat ice milk served at soft-serve temperatures, according to "Everybody Loves Ice Cream: The Whole Scoop on America's Favorite Treat."

If you are served tight scoops of ice cream, you have hard packed ice cream. Jupiterimages/Comstock/Getty Images

True ice cream is made with cream and must contain at least 10 percent butterfat to be labeled as ice cream per United States Food and Drug Administration requirements. This ice cream has been frozen solid at 0 degrees Fahrenheit after churning in a process called ripening. This develops and improves the flavor of the ice cream, which becomes muted at colder temperatures. Hard ice cream is the type sold in grocery stores requiring a scoop to serve.

Melting rates of ice cream depend on the composition and the serving texture. The firmer the ice cream is served, the slower it will melt, according to "Handbook of Frozen Foods." Hard ice cream will melt slower than soft-serve, according to the book. The composition of the ice cream will also play a role in the speed of melting. Commercial soft serve ice creams with a lower fat content will melt faster than higher fat ice creams, according to "Good Housekeeping Step-by-Step Cookbook."

"Good Housekeeping Step by Step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques"; Susan Westmoreland; 2008"Everybody Loves Ice Cream: The Whole Scoop on America's Favorite Treat"; Shannon Jackson Arnold; 2004"Handbook of Frozen Foods"; Yiu H. Hui; 2004"What Einstein Told his Cook 2: The Sequel : Further Adventures in Kitchen Science; Robert Wolke, et al.; 2005Photo Credit Christopher Robbins/Digital Vision/Getty Images; Jupiterimages/ Images; Jupiterimages/Comstock/Getty Images; Hemera Technologies/ Images; Read Next:

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

You Can’t Beat Bad Meat The key to hosting successful barbecues, the kind that make you woozy with approval, is really no secret. You buy better meat than your guests…

View the original article here

Saturday, October 29, 2011

My Refrigerator Does Not Keep Ice Cream Frozen

My Refrigerator Does Not Keep Ice Cream Frozenthumbnail Ice cream can indicate whether a freezer is operating properly. A large refrigerator can bring up to 11 cubic feet of frozen-food storage space to your kitchen. Maytag says ice cream offers one of the best indicators of whether your freezer cavity is operating at the correct temperature. If your ice cream is frozen but scoopable, your appliance is on the right track. If your refrigerator does not keep ice cream frozen, one or more factors may be to blame.

Storing your refrigerator in a garage could cause performance problems for the appliance. Maytag says you should not place a refrigerator in a spot where the temperature will climb above 110 degrees Fahrenheit or fall below 55 degrees. GE sets its low-temperature limit at 60 degrees Fahrenheit. Review your appliance’s manual for the acceptable range for your refrigerator. Also note the amount of air clearance the unit should have, and ensure your appliance meets this requirement.

If your freezer is not keeping items as cold as you’d like, adjust the temperature control to a lower setting. Up to 24 hours may be required for the freezer to reach the new temperature, so wait awhile before you check your ice cream’s firmness again. If you recently added warm or hot food to the freezer, the compartment may need a full 24 hours to stabilize its temperature.

Your freezer may fail to cool properly if the air circulation vents inside the freezer compartment are blocked. If you have difficulty locating the vents in your freezer section, refer to your owner’s manual for information.

If you open the freezer door repeatedly in a short period of time, considerable amounts of cold air can escape from the appliance, and the freezer’s temperature will drop. This can also happen if you fail to shut the door completely or if a food item blocks the door when you try to close it.

Freezers that don’t contain a lot of items may not cool as well as those that are reasonably full. “This is because the items in the freezer absorb the cold and help the freezer maintain a steady temperature, in much the same way that ice cubes keep a drink cold,” advises GE. If you don’t have enough food to keep the freezer relatively full, freeze some bottles or containers of water.

Photo Credit Jupiterimages/Comstock/Getty Images; Read Next:

View the original article here

Friday, October 28, 2011

Worlds Finest 5-Star Restaurant Secret Recipes

AppId is over the quota
AppId is over the quota
Discover The Secret Recipes From The Worlds Finest Restaurants And Cook 5-Star Dinners at Home for a Fraction of the Cost! Make Your Friends and Family go all Wild and Gaga Over Your Food. Now Pays $20 Per Sale! Banners at

Check it out!

Thursday, October 27, 2011

How to Keep Buttercream From Crusting

Basics Family Cooking Daily Dishes Entertaining Rachael Ray Rachael Ray

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

So, are you hungry? We've got something for your taste buds.

x close HomeeHow FoodBasicsCooking TechniquesHow to Keep Buttercream From Crusting
How to Keep Buttercream From Crustingthumbnail Buttercream frosting on cakes will dry out if it comes in contact with air. A stylishly decorated cake can quickly become ugly when you take a bite and find that the buttercream icing on top dried out and developed a hard crust. Contact with air for more than 10 minutes will result in the buttercream crusting. This hard crust is most likely to happen in buttercream frosting recipes with a higher proportion of powdered sugar to fat. Carefully choosing your buttercream recipe and storing it to keep it away from air contact will help your frosting to retain its initial softness.

Difficulty:EasyPlastic wrapDamp towel2 gallon resealable freezer bag or airtight cake container1

Make the icing and frost the cake just before serving to keep the icing moist.


Choose a buttercream frosting recipe with just enough sugar to make it a spreadable consistency, such as the one that uses 2 pounds of powdered sugar to 1 1/2 pounds of fat.


Keep the bowl of prepared icing covered with a sheet of plastic wrap pressed directly on the surface of the icing. Cover the plastic wrap with a damp towel to provide another barrier to drying out.


Seal the frosted cake in a resealable freezer bag or airtight cake container.

"Pink Princess Cupcakes"; Barbara Beery, et al.; 2010"Cupcakes"; Sue McMahon; 2007"BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes"; Shirley O. Corriher; 2008"Professional Cooking"; Wayne Gisslen; 2006Photo Credit Jupiterimages/Goodshoot/Getty Images; Read Next:

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

You Can’t Beat Bad Meat The key to hosting successful barbecues, the kind that make you woozy with approval, is really no secret. You buy better meat than your guests…

Copyright © 1999-2011 Demand Media, Inc.
Use of this web site constitutes acceptance of the eHow Terms of Use and Privacy Policy. Ad Choices(function(){var e=document,b,a=(e.location.protocol=="https:"?"https":"http"),c=(a=="https"?"":"");e.getElementById("_bapw-icon").src=c+"icon1.png";e.getElementById("_bapw-link").onclick=function(){var f=this;function d(i,l){var j=e.getElementsByTagName("head")[0]||e.documentElement,h=false,g=e.createElement("script");function k(){g.onload=g.onreadystatechange=null;j.removeChild(g);l()}g.src=i;g.onreadystatechange=function(){if(!h&&(this.readyState=="loaded"||this.readyState=="complete")){h=true;k()}};g.onload=k;j.insertBefore(g,j.firstChild)}this.onclick="return false";d(a+"://",function(){d(c+"pub1.js",function(){BAPW.i(f,{pid:46,ocid:374},false)})});return false};b=new Image();b.src=a+"://"+Math.random()}()); en-US

eHow Food Drinkif (opContentUrls.length > 0 && opModulesArray.length > 0) {for (var i = 0; i ").attr("scheme", "DMINSTR2") .attr("name", "ltvtag") .attr("content", escape(dmjs.revenueTags.join("|"))) .appendTo($("head")); };document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + "' %3E%3C/script%3E"));COMSCORE.beacon({"c1":2,"c2":6036385,"c3":"","c4":"","c5":"","c6":"","c7":"","c15":"","options":{"url_append":"comscorekw=eHow_eHow Food and Drink"}});

View the original article here

Wednesday, October 26, 2011

Sep 22, Fried green tomatoes, soups & exciting tomato recipes in about half an hour

AppId is over the quota
AppId is over the quota
Yeah, fried green tomatoes plus soups, salads & sides; they're all here.

Tomato recipes used to be considered summer recipes but you can find decent ones all year round now. So you have no excuse for missing out on the exciting, quick and easy ones on this page.

Sure, you'll find recipes that include tomatoes all over the site but on this page they're only cast in starring roles. And since they must meet our half hour prep-to-table time limit many of them use canned versions. I hope that doesn't upset you but peeling fresh ones could use up about 10 or 15 minutes of our time, depending on how many you're using. You'll see that, like many other veggies, tomatoes offer so very many ways to enjoy them; and you'll find examples of all those ways as I fill this page with easy cooking excitement. Tomatoes exciting? Look'em over and see what I mean



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Kentucky-Style Fried Green Tomatoes
Serves 4

Don't tell your cardiologist that you ate this or he might double your statin prescription.

1 cup bacon grease
2/3 cup all-purpose flour
1 & 1/2 cups cornmeal
1/2 tsp ground black pepper
2 egg
1/2 cup milk
2 green tomatoes, cut in 1/4 inch slices

Heat the bacon grease in a large skillet over medium heat.

In one small bowl, stir together the flour, cornmeal and pepper.

In another small bowl, whisk together the egg and milk using a fork.

Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

Fried Green Tomato Sandwich
Tomato, Goat Cheese & Basil Salad
Fresh Tomatoes with Small Pasta
Click here for a great assortment of pasta recipes
Kicky 'mato Soup
Blue Baked Tomatoes
Romas Stuffed with Basil & Fresh Mozzarella
Plum Tomatoes with Basil Vinaigrette
Marinated Tomatoes
Spanish Tomato Toast (pan con tomate)
Stuffed Cherry Tomatoes
Click here for dozens of easy appetizers
Tomatoes and Cream
Pesto & Tomato Melts
Shrimp in Tomato Feta Sauce
Click here for exciting shrimp recipes
Tomato, White Bean and Bacon Soup
White Beans and Cherry Tomato Salad
Click here for a whole page of all kinds of bean recipes
Crispy Fried Green Tomatoes with Tomato Salsa
Tomato and Onion Salad
Tomatoes Provencal
Click here for surprising French quick and easies
Savory Tomato Bake
Tomato & Brie Sandwich