How to Make Lobby

Lobby is a recipe from Lancashire, a very northern dish (England) which will genuinely fill you up and is very stogy! It has dumplings and meat - you are not going to find this in any fancy London restaurants, it's a typical up north dish.

Here are the things you will need for the dumplings.

Meat Casseroles

2oz Suet
4oz flour
Little bit of salt
Half a pint of water

This is what you are going to need for the Lobby itself.

1lb Lean Stewing Beef
1lb Potatoes
1lb Carrots
2 stock cubes
And an onion
2 Pints of water

Ok, so now you have all your ingredients, you need to know how to make the Lobby next. Put your meat into a saucepan, add 2 stock cubes (crumble them up) and add your 2 pints of water. Bring your water to the boil and simmer until the meat is quite tender.

Ok, now you need to peel your potatoes, carrots and your onion. I would advise dicing the potato and carrots then chop the onion into small pieces. Now you need to add the vegetables and cook until the vegetables are practically cooked. If you need to, you can add more water.

Now make the dumplings.

Mix the suet, flour and salt into a large bowl. Add some water to make a sticky dough and sprinkle a bit of flour onto a bread board. Scoop out a golf balls size lump of the dumpling mix and roll into a ball and then roll into the flour. When you have made about 6 of these balls, place them onto the still cooking Lobby and cover.

Simmer for about 20 minutes.

Serve in bowls for up to 6 people.

How to Make Lobby

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How to Make Meat Casseroles For Anything - Family Meals to Church Socials to Pitch-In Meals

It is always good to have some tasty casserole recipes on hand for everything from family dinners to picnics, church socials, office pitch-in meals, etc. If you are tired of using the same old casserole recipes over and over and want to bring new life to the occasion, here are some very good recipes for you. I recommend Florence's Easy Goulash. Florence has always been like a second mother to me and she was also manager of the local school cafeteria back in the days when the local ladies went in early and cooked the meals from scratch. This recipe was a favorite among the students. Florence is in her 80s now and still makes this for me when I'm in the area. Love you, Florence! If you prefer chicken over ground beef, try this Chicken and Broccoli casserole. Both recipes are okay for diabetics, too.

EASY GOULASH

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).

CHICKEN AND BROCCOLI BAKE

2 pkg. (10-oz ea) frozen broccoli
1 cup cooked brown rice
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups milk
1/2 cup shredded Swiss cheese
2 cups diced, cooked chicken
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp butter

Cook broccoli and drain thoroughly. Combine broccoli and rice; place in an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Melt 2 tablespoons butter and blend in the flour and salt. Add milk to the butter mixture and cook, stirring, until thick. Remove mixture from the heat; stir in the Swiss cheese and chicken. Spoon the chicken mixture over the broccoli mixture. Combine the bread crumbs, Parmesan cheese, and 1 tablespoon butter. Sprinkle crumb mixture over the chicken mixture. Bake uncovered at 350 degrees for 30 minutes.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/

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Wild Game Meats - Three Choices You've Never determined

Wild game meats are becoming more popular due to their lower fat article and great flavor. And while many have tried bison meat, here are a few new choices you've probably never considered.

Why Wild Game Meats Are Increasingly Popular

Meat Casseroles

Wild game meats aren't new, but it honestly seems that way. While such meats as bison, antelope, and alligator have been enjoyed for centuries, these meats are just now becoming more mainstream.

For years, the communal was cautious of wild game meat, primarily due to a lack of familiarity. The tide has turned recently as more diners recognize the great flavor and condition advantages of bison and other non traditional meats.

One of the biggest advantages of these meats is the low fat content. We typically think of chicken as a wholesome option since it is low in fat. Interestingly, the same quantity of bison and most other exotic meat is just as low or lower in fat content.

More restaurants have wild game creations on their menus than ever. Not only are they a unique experience, they are tasty when ready properly. Once you've tasted a variety of wild game meat, you become motivated to try more and more!

If you're ready for some new taste sensations, here are three varieties you've likely never encountered before:

Rattlesnake

Rattlesnake meat is becoming more and more popular because it tastes like, well you guessed it, chicken. It is easy to cook, and in fact you can get ready it just as you would a chicken cutlet. The meat is slightly chewy so it's a good idea to marinate it for two to three hours before preparation. One popular way to get ready rattlesnake meat is to cut it in bite size pieces, batter it with flour or any other coating, and lightly fry it. Serve it with your popular dipping sauce as an appetizer.

Python

Staying with the snake theme, python meat is ready in filet portions, typically eight to ten ounces. It too is similar to chicken in taste. You can get ready python on the grill, brushed with a citrus or barbecue marinade and served as you would a steak. Just be truthful not to overcook it, much as you would with chicken.

Kangaroo

Kangaroo is a very lean red meat that is best served as filet medallions. Since it is so low in fat, it is best cooked and served medium rare. You will be hard pressed to differentiate it from any other type of lean red meat. Australians are well versed in eating kangaroo burgers, and the meat is ready ground in expanding to filets.

Summary

More new and attractive varieties of wild game meats are now available. They are an perfect option for condition conscious diners and chefs with a creative, experimental mindset. While you will likely have difficulty looking them at your local grocer, you can order most varieties straight through specialty online retailers.

Wild Game Meats - Three Choices You've Never determined

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Two Diabetic Friendly Comfort Food Recipes - Economical and Tasty Chicken Casseroles

If you are looking for a little "comfort food", a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you! These casserole recipes will remind you of those delicious hot meals from grandma's or mom's oven.

For most of us, that is "comfort" enough. Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors. Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats. Both will no doubt be big hits with your family.

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup small-curd cottage cheese
1 pkg (3 oz) low-fat cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked brown rice
1 1/2 cups (6 oz) shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) sliced ripe olives, drained
1/8 tsp garlic powder
1/2 to 3/4 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note: I adapted the above recipe from one I found in an old Taste of Home's Quick Cooking magazine.

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
1 can (12 oz) evaporated skim milk
1 cup shredded Colby or Cheddar cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Side Dishes For Steak Recipes

Cooking a steak means that you want to make something extra for dinner because steak is not something you eat every night. If you are going to the problem of making a yummy steak, you will want to make the best side dishes to go alongside it.

It is a good idea to have a look at some marinated steak recipes if you want your meat to have the best texture and flavor. A steak marinade can flavor your steak however you like, either adding a hint of flavor or giving it a lot of extra flavor. Steak marinade recipes can also tenderize the meat, if you are using a formula containing some kind of acid like lemon juice, lime juice, wine or vinegar.

Meat Casseroles

Potato and Rice Side Dishes

A lot of people like their meat with French fries but there are other options too. What about making some homemade creamy mashed potatoes? Finely chop a handful of fresh parsley and mash it into the potatoes.

This gives the potatoes an yummy mint green color and makes them taste great too. Potato wedges are an additional one nice idea and you can spice these up by rubbing some chili powder over them before baking or frying them, if you want to.

If you prefer rice, you can serve marinated steak recipes with plain boiled rice or you can add some finely chopped vegetables to the rice to brighten it up and give it some extra flavor. For very tasty rice, add a bouillon cube to the water when you boil the rice. Add some finely chopped broccoli, zucchini, mushroom, onion and bell pepper too, for color and crunch.

You might like to serve pasta or noodles instead of potatoes or rice. If you are not using a steak marinade, you might like to make a steak sauce, which will be good ladled over the pasta or noodles as well as the steak. Ideas comprise mushroom sauce, blue cheese sauce, port wine sauce or a excellent pepper sauce.

Vegetable Side Dishes

Whether you are serving a ribeye steak marinade recipe, a flank steak marinade formula or something else, the vegetable side dishes should not overpower the flavor of the steak, so try to keep things simple for the best results.

Perhaps a corn on the cob or some steamed broccoli florets would go well with your steak. You can stir fry some mixed vegetables with a wee soy sauce for flavor. This is especially good if you are marinating your steak in soy sauce and other Asian ingredients because the flavors will complement one another.

You might prefer to serve a salad instead of vegetables, in which case keep it simple again. If you are serving a sauce with your steak, you will not want a sauce with the salad but serve some lemon juice over it or a simple oil and balsamic vinegar dressing to bring out the flavors without clashing with the steak sauce. There are lots of dissimilar side dish ideas for steak recipes. Steak, French fries and a salad are a excellent mixture but you can pick whatever you like.

Side Dishes For Steak Recipes

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How to Make Easy Recipes For Ground Beef

Even during difficult economic times, people still have to eat, and so if you know some fast and easy recipes for ground beef, you can be well fed without having to spend hours in the kitchen slaving over a hot stove. As long as you learn how to work smarter preparing meals then you will not have to work harder.

There are several advantages of cooking meals that use one pound of ground beef as the main ingredient. The first one is variety. Anybody who thinks that all you can do with ground beef is fry hamburgers should start widening their viewpoint, because this food staple is one of the most versatile ingredients you will ever see on a supermarket shelf. You can make hundreds of different soups, casseroles and sauces, ranging from fast, casual suppers to elegant dinners suitable for dishing up to the fussiest of gourmet visitors. Chili con carne, spaghetti sauce bolognese, and of course the humble macaroni and cheese casserole can all be included in the myriad of tasty and nourishing creations that start with ground beef.

The second advantage is that of all the various cuts of meat you are likely to see in a grocery store or butcher shop, ground beef is one of the least expensive. It may go by a different name, such as ground chuck, but it us usually easier on the food budget than most other options.

Speed is where this meal starter really shows its prowess for speeding up meal preparation. It only takes a few minutes to crumble ground beef into a hot skillet or sauce pan, perhaps with a tablespoon or two of olive or canola oil to reduce the risk of sticking, and brown the meat until all the pink coloration is gone. This is necessary because if meats must be thoroughly cooked so that any harmful organisms that could be contained within them are killed off.

As the meat finishes browning, you can stir in some finely chopped onion, garlic, mushrooms, green peppers, grated carrots or whatever similar ingredients happen to be handy and available in your refrigerator. When the onion is soft and translucent, that is the time to stir in a can or tomato sauce, a splash of red wine or balsamic vinegar, and several sprinkles of dried herbs such as basil, oregano, marjoram or fennel seeds. Some chefs also like to add a small amount of a sweetener, such as brown sugar, molasses or honey for extra depth of flavor. Then you need only simmer, covered for about 30 minutes, giving the sauce a stir every now and then while you boil up a pot of water and in it cook your favorite pasta.

In a flash, you'll have a delicious spaghetti, linguini or penni with meat sauce that you and your family will enjoy as a hearty, nourishing supper.

Here are links you can follow for more fast and easy ground beef recipes, such as quick sloppy joes.

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Quick Easy Recipes - 2 Tasty and salutary Side Dishes That require Only small Time and effort

So, you got this packet of meat in your fridge but you don't know what to make with it. And you can't find a recipe that includes right this type of meat, makes your mouth water and is easy sufficient to make it in that half or three quarter of an hour you got. Sometimes we are not searching for the recipe of a whole meal, sometimes we also need something we can surely combine with what we have.

Side dishes allow you to be very creative and flexible with your meals. Vegetable side dishes can go with rice, potatoes or pasta, with or without meat. They are a great asset when you plan your meals according to the easy formula: veggies + starchy foods + protein rich foods. In other words: veggies, rice and meat. Or veggies, potatoes and fish. Or veggies, pasta and mince. Using this easy formula, and sticking with easy ingredients that wish minute establishment can make you put in order a tasty and salutary meal in about half an hour.

Meat Casseroles

Here are two easy side dishes: The first one is a healthier alternative to boiling potatoes so that you can also enjoy potatoes with your quick meal. The second recipe is a vegetable side dish that won't even take you 10 minutes to make.

Quick Oven-baked Potatoes

The quickest way to cook potatoes is to boil them in lots of salt water. But unfortunately, this is not the healthiest way. In fact, many water soluble nutrients are drawn out of the potatoes and into the water, especially if you boil them too long.

A better way which can do without water and requires only a minute bit of (healthy) fat is to bake them in the oven:

Preheat your oven on 230°C. Wash your potatoes thoroughly. Don't peel them. Cut them into very thin slices. You can use a grater for this. Place baking paper on a baking tray and slightly grease it with olive oil. Spread the potato slices on the baking tray, sprinkle them with a bit of olive oil and your popular spices (for example thyme, cayenne pepper, rosemary). Bake them for about 20-25 minutes until they are tender. Turn them once after 10 minutes so that they can get crispy from both sides. Serve immediately.

 
Super Quick Chili Veggies

Like it spicy? Here's a hot side dish made of canned corn, peas and chili that you will love. It's super quick, so it's a exquisite recipe for days when you only got a few moments to cook. It's also great if your meat requires a bit more preparation. At least you don't have to worry much about the veggies.

Ingredients:

1 can corn 1 can peas 2 garlic cloves, crushed 1 tsp. Crushed chili 1 tsp. Ground cumin

Steps:

Heat 2 tbsp. Oil in a pan. Add garlic, chili and cumin and fry them for about half a minute, stirring well. Then add the corn, mix well and fry it for a few minutes until it is hot.

 
Serves 4.

There are many other recipes that you can originate with these two in mind. Instead of potatoes, you can bake sweet potatoes, carrots or butternut. Marrows and pepper would go even quicker. The nice thing about baking your veggies in the oven is that you will need less fat. As for the chili veggies, you can replace the corn and peas with any other canned veggies. Try separate spices, leave the garlic and add a chopped onion instead. Be creative! Just make sure you don't use processed vegetables as they consist of lots of unhealthy additives and also are not so nice for stir-frying. 

Quick Easy Recipes - 2 Tasty and salutary Side Dishes That require Only small Time and effort

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How to Make a Tasty Pot Roast in Your Crockpot

Roasting in the crockpot is a great way to get a tender, juicy roast without a lot of effort. There is no basting at all; just put in the ingredients and let your crockpot do its thing. The juices in the food simply baste your roast during the long, slow cooking process so your roast turns out moist and tender.

Use anything vegetables you have on hand, but potatoes and carrots are traditional. Feel free to use parsnips, rutabagas, turnips or anything root vegetables you prefer. Root vegetables work indubitably well in the crockpot, turning out perfectly cooked every time. They also pick up all the flavors of your roast since they go on the bottom of the pot.

Meat Casseroles

You can prepare your meal in the morning, before you have to leave the house. Let your crockpot take care of all the cooking details while you are gone. You will get to return to a fragrant kitchen at the end of the day. All you will need to do is mix up the gravy and you will be ready to eat. This is a great way to make supper for busy families who do not have a lot of time to spare. A nice beef pot roast makes a great meal anytime, providing you with flavor, food and a wide appeal.

Recipe for Beef Pot Roast

What You Need

1 (2-1/2 pound) boneless beef chuck roast 1 Tablespoon cooking oil 1 pound whole new potatoes, 3 medium potatoes, or 3 medium sweet potatoes 8 carrots or parsnips, cut into 1 inch pieces 3 small onions, cut into wedges 3/4 cup water 1 Tablespoon Worcestershire sauce 2 teaspoons instant beef bouillon 1 teaspoon dried basil or oregano, crushed 1/2 cup cold water 1/4 cup all-purpose flour Salt and pepper

How to Make It

Trim the fat from the roast. Cut up the roast if indispensable to help it fit in your crockpot. Brown the roast on all sides in a large skillet. Drain fat.

If you are using new potatoes, peel a narrow strip from the center of each potato. If you are using larger potatoes or sweet potatoes, peel them and quarter them. Place the potatoes, root vegetables, and onions in the crockpot. Position the meat on top of the vegetables.

Combine the water, Worcestershire sauce, bouillon, and herbs in a small bowl. Pour over the top of the meat and vegetables.

Cover and set your crockpot on low for 10 to 12 hours. If you cannot wait that long, put it on high for 5 to 6 hours.

After cooking, move the meat and vegetables to a serving platter, saving the juices. Cover the meat to keep it hot.

Pour the juices into a glass measuring cup and take off the fat. Make gravy with 1-1/2 cup of juices. Add water if there are not enough. Pour the juices into a sauce pan. Consolidate the cold water with the flour and stir into the juices. Cook and stir until the gravy thickens and bubbles. Season gravy to taste with salt and pepper. Serve with meat and vegetables.

Serves 6 to 8

How to Make a Tasty Pot Roast in Your Crockpot

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Five former Peruvian Food Dishes

Like many other cultures, Peruvian cuisine is a rich hodge-podge of influences, primarily combining Spanish cuisine with indigenous Peruvian ingredients and with the influx of immigrants were introduced the flavours from China, Italy, West Africa and Japan. For a quick sampling of what this Latin American country offers on its tables, here are some of the food and beverages that Peruvians enjoy:

Anticuchos. A favorite street food, this is made of small pieces of marinated meat (most favorite is beef heart) and grilled. They typically come with a boiled potato or corn on the end of the skewer, like a shish kabob.

Meat Casseroles

Butifarras. Peru's version of the ham sandwich, except this is made with a bread roll that is similar to the hamburger bun and the ham is a processed meat goods to which is added a spicy sauce of sliced onions, chili peppers, lime, salt, pepper and oil.

Ceviche. A simple dish made with fresh sliced fish or any seafood marinated in lime or lemon, sliced onions, salt and chili. The citrus marinade cooks or "pickles" the fish development it unnecessary to use heat or fire. In Peru, ceviche is typically served with slices of cold sweet potatoes or corn.

Chicha Morada. A sweet, cold and unfermented homemade drink ready from purple corn (maiz morado), and boiled with pineapple rind, cinnamon and clove.

Lomo Saltado. an additional one local staple that is made with sliced beef, stir fried with onions, tomatoes, soy sauce, vinegar and chili and served with French fried potatoes and rice.

Tamales. an additional one favorite of Peru food, the tamales is a traditional savoury dish made with masa (a corn-based meal), filled with all kinds of favorite ingredients such as meat, cheese, vegetables, chilies then wrapped in banana leaves and steamed. Depending on the region or hamlet in Peru, the tamales may be wrapped in corn husks and may be bigger or smaller.

Five former Peruvian Food Dishes

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wholesome Steps to Cooking With Ground Beef

A big juicy burger on a toasted bun with all the fixings is all the time delicious. I love them myself and crave them occasionally. But liking them does not make them healthy for me.

Are you aware about what you eat? Do you make healthy food choices? I try my best to all the time eat healthy and make the right choices for my health and body. But, sometimes I do give in to the craving of the all-American hamburger.

Meat Casseroles

Of course it is all the time a wise, remedial selection to choose the leanest ground beef while shopping for your family. But unfortunately it's not all the time in our allocation to do so. Ground chuck and extra lean beef is much more high-priced than the regular.

Did you know that you can sacrifice the fat in quarterly ground beef by as much as 50 percent? This is something I wasn't aware of until doing a straightforward search on another record that I was working on. If your house allocation won't allow for the leaner ground beef, there are steps you can take to as a matter of fact take out approximately half the fat. I found this quite intriguing.

The straightforward steps below takes out half the fat

Naturally we drain off a lot of the fat by naturally straining it through a colander after cooking it. But there are added steps to reducing the fat even more. If you are preparation beef that goes in spaghetti, chili, or even casseroles...drain the fat off of it fully with a colander after cooking.

Then with a slotted spoon, take out the cooked beef and place on a paper towel lined platter and let sit for one minute. Meanwhile, wash and dry the colander and the skillet fully and place colander in the sink.

Generously blot top of beef with more paper towels. Return the cooked beef back into the colander. Then pour hot water (approximately 150 to 160 degrees F) over it and let it drain for five minutes.

Repeat this last step one more time. This step also takes out some of the flavor of the beef, but you can add any herbs or seasonings you like after rinsing. If your recipe calls for onion, garlic salt, or other seasonings, you might want to add it after you rinse it.

Return the beef to your skillet. Reheat, and continue with your recipe.

Grilling Versus Frying

Let's face it...it's all the time wise to grill burgers rather than frying. And also any other meat that you cook. Grilling is great for the summer time. And for the winter months, you can all the time broil or spend in an indoor grill.

Alternative For Ground Beef

Try substituting your beef with ground turkey. It's a familiar fact that ground turkey is much lower in fat than ground beef. It is also less expensive. Lots of citizen have never even tried ground turkey. It is as a matter of fact very good...turkey burgers are especially good. Most of the time, you can't even tell the incompatibility in casseroles or pasta dishes. Try it sometime with your house and see if they notice the difference. If you find them asking "Where's the beef?"...then you know they did.

Happy Cooking!

wholesome Steps to Cooking With Ground Beef

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duplicate Dead Meat - Food To Avoid In The Philippines

Double dead meat, aka hot meat, is a Filipino term designating meat or poultry sold in markets, which have already died from disease before having been cut up. The term botcha is also used interchangeably with duplicate dead meat. The term is said to create from two Chinese words bot and cha, which means "do not eat".

The source of hot meat that has been circulating the country is still uncertain. However, past accounts of smuggling from China would tell us that the issue is not something new anymore. It must be recalled that, among others, a shipment of duplicate dead meat from China was stored at the Customs storehouse and found its way to a meat processing business in Pampanga. In any event, the issue of the proliferation of duplicate dead meat in assorted markets all over the Philippines has been plaguing the country just recently, especially since majority of the Filipinos are meat lovers.

Meat Casseroles

The distinguishing characteristics of meat being duplicate dead are: foul smell, pale color with greenish-gray or bluish hue, dark hide, hair remain stuck to the meat's fat albeit having been dipped in boiling water, sticky and slippery. To be sure, the buyer should avoid buying frozen meat kept in boxes and those that are sold in unusually low prices. Instead, the buyer must look out for meat with pinkish or reddish color with some traces of blood, signifying that it is fresh.

Instead of being displayed in markets, the meat should be properly disposed of and burned. The health repercussions of moving the meat of a sick animal are readily apparent. First, the nature of the disease is unknown, not to mention the medication administered to the animal. Second, a dead animal is likely to include germs, microorganisms and some unknown parasites which could be absorbed by humans when the animal's meat is consumed, notwithstanding that the same is cooked. Thus, the person suffers from severe diarrhea and food poisoning.

As a precaution, the group is advised by the government to buy meat only from their trusted meat vendors with licensed outlets certified by the National Meat Inspection service (Nmis). This certification should be posted on the vendor's stall or establishment. Moreover, the purchaser should see a Nmis inspection mark on the meat before buying one.

Finally, the group must be aware that the sale of hot meat is strictly contrary to the Meat Inspection Code, as well as the consumer Act of the Philippines and other local ordinances, and is penalized by imprisonment. Thus, the group is urged to immediately report to the local officials any knowledge of the presence of these duplicate meat traders and of their activities.

duplicate Dead Meat - Food To Avoid In The Philippines

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Nz Cuisine

New Zealand cuisine is culturally diverse - with European, Maori, Polynesian, Asian and Indian influences. It is a reflection of the country's multicultural society, geography and history. Kiwi barbecues - featuring Nz beef, lamb, pork sausage, and seafood - are a big part of the culture, and typify the relaxed, kindly and casual nature of the Kiwis.

At the heart of Nz cuisine are the fresh ingredients - succulent shellfish and seafood, lean and tender beef, lamb or cervena (venison), the world's finest diary products, garden-fresh fruits (apples, pears, and kiwifruit) and vegetables, world-class wines - there is no shortage of top quality culinary ingredients.

Meat Casseroles

Typical New Zealand dishes consist of roasted leg of lamb, traditionally known in Nz as "Colonial goose," grilled or roasted muttonbird (a Maori delicacy) and pavlova, the national dessert. "Fish and chips" (fries) is the former Nz take-away (take-out), while hokey pokey ice cream is the ice cream icon.

Each year, New Zealand harvests three-quarters of a million tons of seafood from its coastal waters and Exclusive Economic zone under a successful Quota management System. The delicate fresh flavors of Nz fish, such as hoki, hake, orange roughy, snaper or Pacific King salmon are excellent with Nz's fusion cuisine. Raw shellfish, such as paua (abalone) and ling (eel) are best served raw, in sushi or sashimi-style, while green-lipped mussels, rock lobster (crayfish) or Bluff oysters are tasty when marinated.

The former Maori hangi (pronounced hung-ee) is someone else style of barbecuing that is distinctly Nz. Kumara (potato), along with chicken, pork, lamb, cabbage, pumpkin, bread stuffing or steam pudding are cooked in the umu (earth oven). A hole is dug in the ground and lined with red-hot stones. A steel basket containing the food is placed over the hot stones. After a quick spray of water over the stones to generate steam, it is covered with wet banana leaves or wet mutton cloth. Wet potato or sugar sacks are placed over the wet sheets. The hole is then filled with earth and left to steam for several hours. The resulting smoky flavor of the hangi is delicious, and an essential culinary taste for tourists.

An prominent element is Nz cuisine is innovation, straight through research and technology. New Zealand continues to manufacture new varieties and products for universal consumption.

In the 1970s, New Zealand pioneered deer farming. Today, it is the world's prominent producer and exporter of farmed venison.

New Zealand also developed Royal Gala and Braeburn apples, now known as premium eating apples. New Zealanders perfected the growing techniques, post-harvest procedures, quality assurance programs, transportation and shop distribution systems of the kiwifruit.

The fellowship of Food and Wine

Over the last 30 years, New Zealand wines moderately evolved to complement its cuisine. Internationally acclaimed Nz Sauvignon Blanc from Marlborough region is now rated the world's best with its unique flavors of gooseberries, passion fruit, lime, melon, nectarine, red pepper (Capsicum) or asparagus. Fresh is best with Sauvignon Blanc. Its vibrant flavors improve the freshness of seafood and white fish, especially when served with citrus or garlic-based sauces and fresh summer salads with tomatoes and capsicum.

Nz Pinot Noir is now officially one of the great (red) wines of the world. Pinot Noir from Martinborough region has earned the highest accolades for New Zealand with its strong, ripe plum flavors and great concentration. The south island regions of Marlborough and Nelson produce Pinot Noir with strong cherry and plum flavors while Central Otago region produces Pinot Noir with strong black cherry flavors.

Nz Pinot Noir suits a wide range of dishes. Lean meats, such as veal, venison or turkey, are excellent with Pinot Noir. The cherry flavors of Pinot Noir from southern regions complement the flavor of turkey like the classic garnish, cranberry sauce.

Nz Chardonnay is earning a prestige as a versatile food wine. Fresh, teenage Nz Chardonnay is tasty with most seafood dishes, such as scallops, crab, crayfish, white-fleshed fish and salmon. Mature Nz Chardonnay is rich and complex, with concentrated nutty flavors which blend with stronger dishes and creamy sauce.

Nz sparkling wines are typically stronger, have more fruit flavor and, have higher acidity levels than champagne. From full-flavored Pinot Noir to finer and more delicate Blanc de Blanc (100% Chardonnay), Nz sparkling wines suit a wide range of light-flavored dishes, such as crayfish, crab, scallops, caviar and white-fleshed fish.

New Zealand's quality to produce superior red wines from Bordeaux varieties complements the country's prestige for producing quality white wines. Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends are full-bodied, with ripe berry flavors..

High fat meats, such as lamb or duck, have strong flavors that are an excellent match for Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends. Merlot is less intense in flavor, and suits leaner meats and savory dishes like stew or casseroles.

The delicate flavors and crisp acidity of dry aromatic wines, such as New Zealand Reisling, Gewurztraminer and Pinot Gris blend with a wide range of moderately flavored salads, seafood and chicken dishes. Slightly sweet aromatic wines are tasty with spicy Thai and other Asian dishes. They can also suit vegetarian dishes, or dessers such as fresh fruit or soft blue cheese.

Truly, Kiwi ingenuity and excellence in food and wine shows that New Zealand can stand tall as one of the world's great producers of food and beverage products.

Nz Cuisine

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Divine Turkey-Broccoli Sandwich With Cheese Sauce

Cheese has been around for centuries and so has melted cheese. In many countries, the recipe for melted cheese sauce is known as Welch Rarebit. Agreeing to Wikipedia, the sauce was created by humble people who couldn't afford rabbit or other kinds of meat.

The recipe probably started out as melted cheese thinned with a bit of milk or cream. As the decades passed, other ingredients were added -- beer, ale, mustard, Worcestershire sauce, tomatoes, onions, oysters, and meat. Home cooks passed the recipe on to their children. "The Boston Cooking School Cook Book" by Fannie Merritt Farmer and first published in 1896, contains some recipes for Welsh Rarebit.

Meat Casseroles

The first one calls for butter, cornstarch, thin cream (half and half), salt, mustard, a "few grains of cayenne," and a soft, mild cheese cut into pieces. "Much of the success of a rarebit depends on the capability of the cheese," notes Farmer.

The second recipe calls for ale or lager beer and is thickened with a beaten egg. Tomato Rarebit is the third recipe and it includes stewed tomatoes that have been drained. All of the Welsh Rarebit recipes are served on toast or crackers.

"The Victory Cook Book: Wartime Edition," edited by Ruth Berolzheimer and published in 1943, also contains a Welsh Rarebit recipe. Instead of milk or cream, ginger ale is used for the liquid. This may have been due to the shortage of milk and cream during World War Ii.

Welsh Rarebit (cheese sauce) has survived for centuries because it is homey, comforting and tastes good. But as I discovered, you have to be meticulous with sharp Cheddar, because it can curdle if you melt it too quickly. To be on the safe side, I use mild Cheddar and add dry mustard to enhance its flavor. Thanks to deli meat, pre-shredded cheese, and frosty broccoli, this recipe can be made in minutes. You may substitute frosty asparagus spears for the broccoli. Now enjoy your Divine Turkey-Broccoli Sandwich with Cheese Sauce.

Ingredients

2 tablespoons butter

2 tablespoons gravy flour

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups fat free half and half

2 cups pre-shredded mild Cheddar cheese

8 slices lightly toasted bread

1 pound deli turkey, thinly sliced (or more)

1 box frosty broccoli spears, defrosted

Extra pre-shredded mild Cheddar cheese

Method

Melt butter in small saucepan over low heat. Whisk in flour, seasonings, and cook for one minute. Add half and half, whisking constantly, and cook until sauce starts to thicken. Lower the heat and add the cheese. Cook for about five minutes, or until the cheese has completely melted. Cover and set aside. Lay toast in a shallow casserole. Mound some slices of turkey on each slice of bread. Place a broccoli spear on top of the turkey. (You may have to cut spears into thinner strips.) Spoon cheese sauce over sandwiches and decoration with extra Cheddar. Broil until the cheese is lightly browned. Makes 4 servings.

Copyright 2009 by Harriet Hodgson

Divine Turkey-Broccoli Sandwich With Cheese Sauce

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Digital Thermometers

A digital meat thermometer will take the guesswork out of cooking meat, poultry, seafood, egg dishes and casseroles. You will be pleased that your foods will be done to perfection - no more dry meats or undercooked chicken. Your meals will satisfaction your family and friends and make life in the kitchen so much easier and stress-free. At one time, digital meat thermometers were used only by pro chefs, but with the rise of food connected illnesses more and more citizen are looking to add this machine to their kitchen resources.

A digital meat thermometer is very easy to use. Just stick the stem into the thickest part of the meat and the readout monitor will give you the temperature. Many of these thermometers come with built in timers. The instant read style works very well if you like to do outdoor barbeques - you will promptly know when your hamburger and chicken has been cooked to perfection. Anything who has ever cooked out knows that it is not always easy to cook hamburgers, chicken, hot dogs and ribs all on the same grill and get them cooked to the proper climatic characteristic throughout. You will no longer have that worry with a digital meat thermometer.

Meat Casseroles

Accuracy is the most leading feature in a meat thermometer and response time is also important. The best meat thermometers are only off by one of two degrees while lower rated models are often off by four or more degrees. Response time can vary from three or four seconds for a top model that will cost you practically eighty dollars to over thirty seconds on a cheaper model. You should also consider readability. Make sure that the Lcd display screen has large numbers that are easy to read.

According to some online reviews one of the highest scoring digital meat thermometers was a Polder. They vary in price from around fifteen dollars to around fifty dollars. They include a model that has two heat defiant probes so you can really keep track of two dissimilar meats at the same time. This is great while the holidays, for example when you cook turkeys and roasts and need to know the climatic characteristic of both. With some models, you can preset the climatic characteristic you want and the alarm will sound when your meat is ready. All of their models can be located in the dishwasher for easy cleaning.

Of policy buyer Reports does not test all brands of digital meat thermometers and there are many other great brands from which to choose. The traditional Cooking Thermometer and Timer also received great reviews. This brand is qualified with a forty-three inch wire allowing the meter to rest outside the oven while the climatic characteristic of the food inside is measured. This is also a great model to use for grilling.

It is wise to check around online before you make a decision because of the many brands and model that are available. Many retailers offer free shipping, or very cheap shipping, and a return policy. Just remember that accuracy and response time are two very leading features.

Digital Thermometers

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Spaghetti Pie method - Best Spaghetti Pie

Tired of regular spaghetti? Give this great-tasting spaghetti pie method a whirl.

1 pound spaghetti

Meat Casseroles

1 pound lean ground beef

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Garlic powder to taste

1/2 cup chopped green bell pepper

1 (26 oz.) jar pasta sauce

3/4 cup sour cream

1/2 cup green onions, chopped

1/2 (8 oz.) holder cream cheese

1 1/2 cups cheddar cheese, shredded

Directions

In a large pot of lightly salted boiling water, cook pasta for 8 to 10 minutes; drain.

Preheat oven to 350 degrees.

In a skillet, brown ground beef over medium heat. Drain and crumble. Place crumbled beef back into skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil. Cut heat and simmer for 20 minutes.

In a small bowl, concentrate sour cream, green onions and cream cheese; set aside.

Coat a 9x13-inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over spaghetti, add the meat mixture and sprinkle with cheddar cheese.

Cover and bake for 25 minutes. Search and bake for 5 more minutes until cheese is bubbly.

=> Spaghetti Pie Recipe: Three Cheese Spaghetti Pie

This spaghetti pie method features three appetizing cheese flavors: Parmesan, ricotta and mozzarella.

6 ounces cooked and drained spaghetti

1 egg white

1/3 cup grated Parmesan cheese

1/2 pound lean ground beef

1 1/4 cups spaghetti sauce

1 egg yolk

3/4 cup ricotta cheese

1 teaspoon dried parsley

1 cup mozzarella cheese, shredded

1 (9-inch) pie shell

Directions

Preheat oven to 375 degrees.

In a medium size bowl, concentrate spaghetti, egg white and Parmesan cheese. Place mixture into a 9-inch pie shell.

In a skillet, cook beef over medium heat until brown. Add spaghetti sauce; stirring constantly. Cook for 5 more minutes. Set aside.

In a medium sized bowl, concentrate egg yolk, ricotta, parsley and 1/2 cup of mozzarella cheese. Spread cheese mixture over spaghetti mixture in the pie shell. Spread the meat sauce over cheese mixture and top with the remaining 1/2 cup of mozzarella.

Cover the pie with foil and bake for 35 minutes. Remove foil and bake someone else 10 minutes. Let sit a few minutes before serving.

=> Spaghetti Pie Recipe: Turkey Spaghetti Pie

Turkey is a great ground beef alternative, and it's phenomenal in this spaghetti pie recipe.

2 ounces uncooked spaghetti, broken in half

1 egg, lightly beaten

2 tablespoons grated Parmesan cheese

3 tablespoons sour cream

1/2 pound ground turkey

1/4 cup green pepper, chopped

2 tablespoons onion, chopped

1 teaspoon butter or margarine

1/3 cup tomato sauce

1/4 teaspoon garlic salt

1/4 teaspoon dried oregano

Salt and pepper to taste

1/3 cup mozzarella cheese, shredded

Directions

Cook spaghetti according to holder directions; drain.

In a bowl, concentrate the egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the lowest and up sides of greased shallow 2-cup baking dish or 7-inch pie plate. Spread sour cream on top of spaghetti.

Crumble turkey into a large skillet. Add pepper, onion and butter. Cook over medium heat until meat is brown; drain. Stir in the tomato sauce, garlic salt, oregano, salt and pepper.

Spoon turkey mixture into spaghetti crust. Sprinkle mozzarella cheese on top. Cover edges loosely with foil. Bake for 15 to 20 minutes, or until cheese is melted. Serve immediately.

Spaghetti Pie method - Best Spaghetti Pie

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Turkey Breast

Internal climatic characteristic is an important issue when establishment turkey breast. All the experienced chefs and informative cookbooks will give you their best guess for the exquisite turkey breast cooking time. It all depends on the weight. One way to be determined that the roasting is done is a meat thermometer. Check the meat commonly to see if the internal climatic characteristic has reached 170 degrees Fahrenheit. Not only will you insure that your food is safe to eat, but it will be moist and tender.

Today there are so many innovative ways to prepare turkey breasts. Can you believe deep frying them in a specially designed cooker? The most base recipe though is to use a shallow roasting pan for the getting the best results every time. However, the turkey breast is commonly served without stuffing, although some citizen will stuff larger portions. An 8-pound turkey is ideal for stuffing with your favorite recipe of herbs and spices. For a 2 or 3-pound turkey breast cook it for one to two hours at 325 degrees Fahrenheit. With a 4 to 6 pound turkey breast, cook 2 and 1/2 hours to 3. An eight pound turkey should be cooked for up to three and a half hours to four.

Meat Casseroles

Turkey breast can become a medicinal staple of your diet! Don't get bored; add a exiguous zing to a recipe. For example, make a sandwich by taking some jalapeno paste, lime and orange juice, garlic and onion paste as a marinade. Roast your turkey breast, shred or slice it and add it to your favorite bread for a tasty and wholesome lunch. If you in fact feel adventurous and want to feel like it is Thanksgiving again, make a sandwich with some cranberry sauce!

Cooking a turkey breast is in fact pretty simple once you get all the tricks to it. Here are some practical tips that will insure your cooking session goes more smoothly.

First tip is always plan everything. It is important when cooking turkey breasts, especially if it is frozen, it can take up to three days to defrost, especially if is it a large one. Make sure you defrost it safely in a refrigerator, planning ahead for the meat to be be ready to prepare when you need it. In an emergency, you can defrost smaller turkey breasts in a microwave. If it is ready face of the holiday season, a fresh turkey can be prepared immediately. Don't hesitate to ask your butcher or grocer to order you one. If you don't have time on your side, buy an already smoked breast, it will be fully cooked when you purchase it. Simply heat it up and serve, how much easier can you get?

Second tip is to always check doneness with a meat thermometer. Separate sized turkey breasts take Separate amounts of time to cook. The guidelines vary, just like everyone's oven. Your best assurance to be determined the meat is done is to use a meat thermometer. Even if it is adequate with the magic pop-up device. Do not remove from oven until the internal climatic characteristic is at least 165 degrees Fahrenheit, placing the thermometer in the thickest part of the breast.

Third tip, don't stuff it! The stuffing inside of a turkey tastes Separate because it gets saturated in the turkey fat. It is best to avoid this because it is very unhealthy with all the fat and the possible risk of bacterial contamination of the cooking inside the turkey. Instead of stuffing, try putting aromatic vegetables or some sliced oranges and lemons. Discard them after cooking and enjoy the flavor!

Fourth tip, Throw away that baster, place your turkey in a cooking bag! It will trap all juices and insure a moister turkey breast. It is easier and more effective and clean up is a dream.

Final tip, Let it rest! When you bring your turkey breast out of the oven, let it sit for 20- 30 minutes. It will continue to cook, so letting it set will give it time to close and it will decide and contribute a moist, juicy meal.

Turkey Breast

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Ground Beef Dishes to Enjoy On and Off the Grill

Ground beef dishes are popular with so many separate citizen because there are so many separate appetizing things you can do with ground beef, on the grill and off the grill. When you are seeing for the best hamburger recipes, the ones that you like will all depend on your taste and that of your family's.

Here are a few of the most common hamburger dishes that are enjoyed by citizen all over the world, on and off the grill.

Meat Casseroles

1. Grilled hamburgers - This is a popular for many citizen because they are very easy to make and are appetizing and juicy when cooked right. Cooking a good hamburger on the grill will take some practice and time, but once you have it down, you will be able to enjoy a grilled hamburger any time you want it.

2. Goulash or spaghetti - There are many citizen that like to use hamburger in their goulash or spaghetti recipe. The ground beef flavors the sauce and satisfies hungry appetites.

3. Hamburger chili - Who has not heard of a chili cook-off contest? Even in the workplace, it is fun to have a chili cooking contest. Chili recipes vary so much from one man to the next. Some like it mild and others spicy hot.

4. Italian meatballs - The simplest method might call for half and half ground beef and spicy sausage with some fennel to season the meat. Takes a bit of time to shape the meatballs, but you can bake them in the oven and then add them to spaghetti sauce. Very delicious. Just be sure they are cooked thoroughly.

5. Ground beef casseroles - Who does not have a popular beef casserole recipe? One of the simplest calls for a pound of ground beef on the bottom of a casserole. Then top with a layer of frozen tater tots and chopped onions. Top with a can of cream of mushroom soup and bake for a concentrate hours at a low temperature. Comfort food at its best.

There are so many other hamburger recipes that you can enjoy and they are abundant in cook books. Ground beef is the one meat that you can add to pretty much any method to add a new flavor and to add a new size to it.

Have fun trying separate hamburger dishes but be sure to cook the meat properly and thoroughly. Most meat lovers enjoy ground beef recipes.

Ground Beef Dishes to Enjoy On and Off the Grill

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beneficial Things To Know About Bakeware

The history of bakeware dates back to aged civilizations as we all know. It was better known as ceramics which has been found at archaeological digs and has been dated as far back as can be remembered. It started out as uncomplicated clay pots that were fired and used for cooking, baking and storing food as well as other things.

Todays world uses a lot of the same materials and has added to them with the ever increasing advancements of technology. You can still find clay bakeware which is similar to ceramics and is still very popular. Then you have your ceramics, stoneware, stainless steel, porcelain, glass, cast iron and non stick, to name a few more.

Meat Casseroles

All of them are good for baking and here are a few characteristics to keep in mind when selecting what to use.

Clay and ceramics are are kiln fired. They are great for baking fish, meats, stews, casseroles and breads. It is relatively inexpensive to produce and can be transferred directly to the table. It provides an thoughprovoking look to your table and many pieces have beautiful designs which bring a personal touch to your dishes and most types can be used on on the cook top. It does however chip and break for real and is not the best choice for baking pies and cakes.

Glass, ceramic and stoneware ( which is a blend of glass and ceramic ) are more modern than the ceramics and clay bakeware and come in a wide variety of shapes and sizes. These are used more for casseroles and cakes and can also be transferred to the table, since most of them are glazed and have elegant designs. They too have a tendency to chip and break. Because of the processes complex this kind of bakeware is a little more high-priced than the clay or ceramics varieties but are worth the money.

Porcelain bakeware is probably the most high-priced and is very elegant. The rich glaze and thoughprovoking designs make it stand out and make a real statement at your supper table. It does chip and break so it is recommended for extra occasions because of its high price and value. I would classify it as high maintenance because of how fragile it can be.

Stainless steel bakeware is very durable as it does not chip or break and can be used for every kind of baking. It is easier to clean and is dishwasher safe. It does not react with food and is my favorite for roasting meat. It is great for development all of those fantastic sauces after the meat is done because it can go to the cook top and and can be utilized to render sauce or gravy using the pan drippings.

Cast iron bakeware is the best conductor of heat and has the most even heat distribution. It is roughly indestructible and lasts forever with permissible maintenance. It is heavy and needs to be seasoned before use. It will rust if not properly maintained and and does react with obvious foods. It is relatively inexpensive and is worth having around because of its baking versatility. It too can be used in the oven or on the cook top.

Non stick is probably the most favorite type of bakeware and is probably the best for baking pies and cakes. The non stick surface that is the most widely known is teflon and if you want easy clean up this is for you. The non stick surface is most often applied to either an aluminum or stainless steel piece of bakeware and is dishwasher safe. Non stick coatings will chip over time which can corollary in little flakes of the coating in your food.

There are a lot of different kinds of bakeware out there and they all have their best uses and I would advise trying them all to see what you like best. It would be a good idea to have at least one piece of each to experiment with. You will then find out what type best suits your private needs.

beneficial Things To Know About Bakeware

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Once a Month Cooking - Hamburger Pasta Casseroles Freezer Meals

When it comes to cooking and baking, I love experimenting with once a month cooking. This type of cooking is when you spend a day or two manufacture and baking up several meals for your house and then icy them for time to come use.

This formula will make 3 large casseroles that will each feed 8 people. They will keep in the freezer for up to 6 months. You will need three 9 x 13" rectangular foil baking pans, that I like to pick up at our local dollar store or reduction agency store. After freezing, thaw the casserole in your refrigerator for 6-8 hours and then reheat in the oven for 20 minutes before serving.

Meat Casseroles

Hamburger Pasta Casserole

4 lbs. Lean ground beef

1 lb. Thin sausage links, sliced into bite-sized pieces

2 cups onions, finely chopped

2 cups celery, finely chopped

1 1/4 cup green pepper, finely chopped

16-18 ounces pasta noodles

3 cans tomato soup

4 1/4 cups shredded American Cheese

12 ounce bottle chili sauce

1/4 cup pimento, chopped

2 teaspoons table salt

2 1/2 teaspoons chili powder

1 teaspoon black pepper

2 cups water

4 1/2 cups bread crumbs

1/4 cup butter, melted (not margarine)

In a very large frying pan, cook the lean ground beef, sausage links, onion, celery and green pepper until the ground beef is brown and no longer pink. Drain off fat. Cook your desired pasta noodles agreeing to box directions, drain water and set aside. In a large stock pot, add your cooked pasta noodles and meat mixture. Stir in the tomato soup, cheese, chili sauce, chili powder, chopped pimento, salt, pepper and water.

Split the composition up into 3 equal portions. Place composition into each of your baking pans. In a small bowl, consolidate the bread crumbs with melted butter. Sprinkle seasoned bread crumbs on top of the casserole mixture.

Bake casseroles in a 350 degree oven for 30-45 minutes. Let thoroughly cool before wrapping and freezing.

Once a Month Cooking - Hamburger Pasta Casseroles Freezer Meals

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An Easy dinner formula - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

This easy dinner formula is also an easy clean up. You need only a broiling pan and a cutting board to make the perfect meal. The menu features broiled pork tenderloin and broiled vegetables. Add a nice slice of bread to round out the meal. The vegetables are broiled right alongside the meat for a quick, easy dinner formula that is sure to please.

Garlic Ginger Pork Tenderloin Dinner

Meat Casseroles

3/4 pound pork tenderloin

1 Tablespoon garlic, minced

1 Tablespoon fresh ginger root, minced

seasoned salt

1 large onion, sliced thin

2 small yellow squash or zucchini squash

2 medium size tomatoes

1-2 Tablespoons olive oil

Few drops balsamic vinegar (optional)

kosher salt

Preheat the broilerCombine the ginger and garlic. Pierce the tenderloin all over the surface forming diminutive pockets. Rub the ginger and garlic mixture into these pockets. Season the surface well with seasoning salt. Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, nearby the pork tenderloin.Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a diminutive balsamic vinegar.Broil 4 - 6 inches from the heat for 8 minutes. Turn the pork tenderloin over. Broil for another 6 minutes. When the pork is done, change to a cutting board and let rest for 5 minutes.Cut the pork into thin slices and dispose on dinner plates with the onion, squash and tomato. Enjoy! You can roast any other vegetables you desire with this easy dinner formula as well. Use sliced peppers, leftover boiled or baked potatoes or sweet potatoes.

This easy dinner formula for pork tenderloin prepared is very with garlic and ginger, but it is delicious! It is worth the endeavor to make the pockets for the ginger and garlic. The spiciness penetrates the meat. If you don't want to be bothered making the pockets, then coat the meat with the spices on the outside. I prefer Lawry's Seasoned Salt for coating the outside, give it a good sprinkle. The salty spiciness makes this dish.

You can get ready a pork loin this way as well, but it will need to cook much longer. Usually, when establishment a loin, I get ready it this way, then put it on the grill for about 30 - 45 minutes or until done.

I hope you enjoy this easy dinner formula and that it will inspire you to try broiling other vegetables and meats for an easy and quick meal.

An Easy dinner formula - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

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Ethiopian Cuisine - What Is Ethiopian Food?

Ethiopian cuisine is typically an array of discrete vegetables and meat dishes concocted into creations of different stews and vegetable dishes. The stews are usually served on a group platter on top of a bed of injera.  Instead of utensils, handfuls of injera are used to scoop up the vegetables and meat curries and the entire bite is eaten together.

What is injera?

Meat Casseroles

Injera is made from teff flour, a millet like grass that is native to the Ethiopian Highlands. The flour is mixed with water until it ferments and is then made into a sourish, spongy pancake. It is Ethiopia's main staple, eaten with most meals.

Berbere is a glorious composition of spices usually along with onions, ginger, garlic, salt, paprika, cloves, cinnamon, nutmeg, cardamon, pepper and fenugreek. The agglomeration of spices is pounded together with oil and water to create a red paste that characterized the flavor of many Ethiopian dishes.

Niter Kebbeh is a form of Ethiopian clarified butter that is simmered with cinnamon, cardamon, coriander and turmeric and used in conjunction with berbere in many of the original dishes to create the signature flavor.

A common Ethiopian cuisine dish is known as Wat, similar to a stew.  However, it is a complex, vibrantly colorful and flavorful stew.  Wat usually consists of onions, mixed with berbere, maybe some Ethiopian butter and a single or composition of, meat, fish, chicken, vegetables, lentils, or chick peas.

Ethiopian cuisine is characterized by pungent spices, colorful vegetables and the celebrated injera bread that brings all things together! The contrasting flavors of Ethiopian food make it one of the world's best cuisines to eat!

Ethiopian Cuisine - What Is Ethiopian Food?

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Two Pork Casserole Recipes

Here are two casserole recipes to warm up the winter evenings. Assemble them, pop them into the oven, and enjoy the aroma throughout the kitchen. Add a salad and a beverage for a straightforward meal.

Ham and Veal Casserole

Meat Casseroles

3/4 pound of veal
1/4 pound of ham
2 tablespoons butter
12 button onions
1 cup tomatoes
1 cup stock or water
1 teaspoon celery salt
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
3 tablespoons flour
3 tablespoons cold water
1 cup cooked green beans or peas or both

Cut veal in 4 even pieces and ham in strips. Fry until brown in 2 tablespoons butter. Place in casserole dish. In remaining butter, brown onions. Add to meat with tomatoes and stock heated in frying pan, celery salt, salt, and pepper.

Cover and cook for one hour. Add potato cubes and cook until potatoes are soft. Thicken gravy with flour mixed with cold water. Add green beans and/or peas and serve hot.

Breaded Pork Chops with Tomato Celery Sauce

4 pork chops Dry bread crumbs
1 onion
1 green pepper
2 1/2 cups tomatoes
1 tablespoon salt
2 tablespoons sugar
2 allspice berries
2/3 cup vinegar

Few grains cayenne, if desired

Season chops with salt and pepper and place in a casserole dish. Sprinkle top of each with dry breadcrumbs, pour in 1 cup boiling water, cover casserole, and bake at 325 for 1 1/2 hours.

Remove cover, sprinkle buttered bread crumbs on top and bake until crumbs are brown.

Two Pork Casserole Recipes

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Filipino Recipes - Pork Tortillas With Pineapple Sauce

In terms of globally recognized food culture, the Philippines is relatively unknown - sadly, because the country surely has an awful lot of great recipes to discover. Though it lacks a recognizably unique character, Pinoy food is remarkably diverse - much like the country's origins.

This diverse cuisine is drawn from a estimate of sources - most notably Chinese and Mexican, but also from Japanese, American, Indian and Arabic nations. Filipino food is ordinarily referred to as a "fusion".

Meat Casseroles

Today I'd like to introduce you to a meat dish, similar to Mexican tortillas but with a Pineapple based sauce.

Ingredients:

For the tortillas:
1 lb of minced pork meat 5 oz of shrimp (the smallest kind) 1.7 oz of water chestnuts 1 tbsp of salt 1 tbsp of pepper 10 flour tortillas (used instead of egg roll wrapper in case you don't have any) 10 toothpicks 4 cups of oil

For the pineapple sauce:
1 1/2 cups of pineapple juice A pinch of salt A pinch of black pepper 2 cups of ketchup

Cooking instructions:

Cut the shrimp well, mincing them if possible. Peel and cut the water chestnuts. Then mix these all together with the Pork mince.

Before filling the tortillas, I advise you start to make the pineapple sauce. In a small pan, start simmering the pineapple juice. Add in the ketchup, and enough vinegar to give it a light consistency. Season with salt and pepper. Let this thicken a little while you continue with the tortillas.

Next, fill the flour tortillas with the meat, shrimp and chestnut mix; then roll them into thin wraps. Fry these in very hot oil and drain them.

Pour the pineapple and ketchup sauce on the wraps and serve immediately.

This is in itself a very filling dish, but I usually serve with a traditional Filipino salad.

Filipino Recipes - Pork Tortillas With Pineapple Sauce

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Deer-Venison Recipes

It's deer hunting season again. We get a lot of deer hunters here in the northern part of Michigan. Once they get their deer, they often wonder what to make with it. All some of them know how to cook with deer is burgers or steaks. You can get this ebook with 66 distinct recipes for deer/venison. Here are just a join of them to show you an example of what this ebook contains.

Oven Venison Roast
Zesty oven roasted venison that's delicious!
5 pound venison roast
1/2 pound mushrooms
2 sliced onions
2 tablespoon flour
1 can onion soup
1 bottle Italian dressing
1/2 pound bacon

Meat Casseroles

-Place meat and Italian dressing in a sealed plastic bag or covered bowl. Marinate meat in refrigerator over night.

-Before cooking add 1 tablespoons flour to the bag or bowl and shake. The flour will help thicken the marinade allowing more to stick to the meat.

-Place the roast into a roasting pan. Place onions around the roast and cover the meat with raw strips of bacon. Pour soup and mushrooms over roast.

-Roast in pan at 280 degrees for 45 minutes for each pound of meat.

-Drain drippings into a sauce pan and heat. Add flour and make a thick gravy.

Grilled Fajitas
A tasty Mexican recipe for your venison!
1 1/2 pounds venison top round steak, 1 inch thick
1/2 cup fresh lime juice
3 tablespoons finely chopped onion
1 large clove garlic, minced
1/4 cup golden tequila or dark rum
3 tablespoons vegetable oil
6 flour tortillas (10 inch), warmed
2 large red peppers, seeded and cut in strips
1 large green pepper, seeded and cut in strips
1 large yellow pepper, seeded and cut in strips

Garnishes (optional):
*salsa
*sour cream
*guacamole
*sliced green onions
*your popular cheese

-In large plastic food bag, join juice, tequila or rum, onion, oil, and garlic. Add steak, seal bag and turn to coat. Refrigerate overnight, turning bag occasionally.

-Drain and discard marinade from steak. Put in order grill for medium direct heat. Grill steak, covered, for 15 to 18 minutes, or until meat is desired doneness, turning steak over once or twice. At same time, grill peppers.

-for 6 to 8 minutes, or until tender and slightly blackened, turning peppers occasionally. Thinly slice meat over grain. Spoon steak slices and peppers evenly in center of tortillas. Roll up and serve with desired garnishes.

Deer-Venison Recipes

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Campfire Cooking Recipes - Lasagna

Have you determined having lasagna on a camping trip? Before you leave on your trip, integrate mozzarella cheese, eggs and bungalow cheese. Put the compound in an airtight package and store in a chilled cooler. This will prevent the cheeses and eggs from going bad as you travel. If you want meat in your lasagna, cook fully and also place in a package to be put in the cooler. When you are ready to cook the meal, make sure the dutch oven is completely cleaned and dry. Layer the noodles, meat and cheese/egg compound until the oven is nearly full. Add the spaghetti sauce over the top and put the remaining cheese compound on the very top. Place the dutch oven lid on tightly and put over hot coals. Place supplementary hot coals on top of the oven to cook from the top simultaneously. Check the lasagna from time to time and after 45 minutes the meal should be ready to serve. Consider adding chopped peppers and onions to the cooked meat for more flavor.

For a yummy pizza alternative while camping, try stromboli. Buy pre-made dough and the toppings you will want. Roll the dough out so it roughly fills the bottom of the dutch oven. Oil the dough so it will not stick and put the toppings on top. Try adding different meats and vegetables. When you have added all you want, roll the dough over and pinch the sides to close. Poke holes in the top with a fork or utensil and place the top tightly on the dutch oven. Put over hot coals and place some on top of the oven for even cooking. Cook time is only 15 minutes and the fulfilled, stromboli is delicious.

Meat Casseroles

To cater to a sweet tooth on a camping trip, make this astonishing cherry cobbler. Before you put whatever in the dutch oven, place tin foil in the bottom to prevent burning. Layer pre-made biscuit dough on top of the foil and use enough to generate a sturdy sweetmeat bottom. Pour a can of cherry filling in and add another layer of biscuit dough. Continue alternating the fruit and dough layers until you roughly fill the oven. Be sure to leave a few inches of room so the biscuits have room to expand. Place the top of the dutch oven on and place over hot coals. Add some coals to the top as well since there are some layers of biscuits. Take extra care not to burn the biscuits on the bottom. They are closest to the heat and will cook quickly. Keep checking the cobbler until it is fully cooked. If you have any ice cream in your cooler, this would be a exquisite time to use it up!

Campfire Cooking Recipes - Lasagna

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Cooking Family Food on a Budget

In this interview we spoke to mum of two Kimberley Saunders about cooking healthy food for a family of four living on a tight budget.



Is it hard to cook good quality meals for our children when you are on a budget?



No, not really because it depends on how well you know the basics of cooking and nutrition. A lot of that's been lost as they didn't teach it in schools in our generation and there are people who think you have to buy things that are cheap on the price label without realising that it's not healthy or that it's actually more expensive than it lookss.



Does cheap meals mean burger and chips?



No it doesn't. You can buy a bag of chips for about a pound and that will only do one or two meals for a family of four, but you still have to have the burgers and there's a lot of fat in that food.



What are the alternatives?



You could still have a meal of hamburger and chips but adapt it. There could be a lean turkey mince homemade meat patty, put under the grill and serve with green beans and sweetcorn. For a family of four that'd be around £2.50. I'm not saying that chips aren't fine for the occasional treat. The green beans you could get fresh, tinned or frozen so it's available to anyone regardless of budget.



What about kids that are picky?



I do understand that some people say their kids won't eat some things. It takes a bit of fortitude and patience to get a child to eat healthily. One of the things that kept me going was saying that there are children in Africa who've never seen a chip in their life. If a child is hungry they're going to eat it.



What tips would you give parents?



Start small, start healthy versions of their favourite food. Chicken nuggets for example. We got chicken breasts and made our own. We did roasted potatoes instead of chips. Fish fingers we turned into tuna patties. It's a bit of tuna fish mixed with a bit of egg, put breadcrumbs over the top and cook.



What about mothers who are pressed for time?



The tuna patties are as simple as opening the tin and popping under the grill. I know a lot of mothers are pressed for time. Why not invest in a slow cooker. You can do roasts, soups, casseroles. You can even do puddings in it.



Should we shop in the supermarkets or smaller shops?



Look at what you're getting and what you have available in your area. If you have a good market by you it's cheaper to go to the market to get your vegetables. If you've got a good local butcher get to know him. If you have some garden space grow your own vegetables. It's important that children know where their food comes from. I know my children wouldn't touch tomatoes until we grew cherry tomatoes in our own garden.



What basics should we have in the cupboard to try and save money?



A good stock cupboard would include tuna, tinned fruit and vegetables with no salt added. I would recommend always having eggs on hand - another quick meal.



What other tips do you have?



A big portion of our budget goes on food. I write meal plans so I know what I am going to cook. I'd go to the supermarket and not even look at the offers. You really can feed a family on a very small budget.

To find more great interviews just like this one, why not visit the My Baby Radio website, at http://www.mybabyradio.com/pregnancy-birth/finance/feeding-family-is-costly/

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When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

When planning to kill a deer, it is imperative to have clean knives ready to dress the animal. Other equipment that will be useful are a game bag, a sharpening stone, a bone saw, trash bags, clean towels and alcohol to keep the equipment sterilized. For sanitation and convenience it is best to hang the animal by its rear feet from someplace high like a tree branch. Hanging also helps the blood to fast flow from the animal. Holding a clean work area and Holding the animal clean and are vital to produce a good quality meat. One must move rapidly using a very sharp boning knife to open the animal and field clean it. Avoid puncturing any of the organs and once it is opened, remove all the entrails. The saw can be used to cut through the breast bone and to split the pelvic bone. After removing the sex organs from bucks and cutting colse to the anus area, tie off to prevent spillage and contamination.

If one is just learning how to butcher a deer for the first time, the one most leading part of the process is cooling the meat as soon as possible. One way this can be done if the weather is cold is to prop open the carcass so the cold air can circulate. The body can also be cooled down by flushing with several gallons of cold water or packing the cavity with bags of ice. Keep the cavity dry by wiping with clean towels. Cut the skin loose all colse to the neck and the anus areas. Start pulling the hide at the anus area and work down to the neck. This is done at this time while the body is still warm so it is easier to remove. Now the game must be covered with cloth, a game bag or something to keep the meat clean.

Meat Casseroles

Once the wild game is field cleaned, cooled down and the hide has been removed, it is time to get ready the venison for preserving. This can be as simple as cutting the meat up, with or without the bones and placing it in a freezer for later use. Some hunters believe that a carcass must be hung for five to seven days before frosty to accomplish a tender quality of meat. Others think the same results can be terminated by placing in a deep freezer. The qoute with hanging the carcass is that a cold place must be available such as a walk in cooler. Most hunters do not have a walk in cooler so the next best would be exterior with a constant temperature of colse to 40F degrees. Most of the time the weather is not a consistent cold temperature so there is a great chance of the meat turning bad in this process. This is why many habitancy think it is best to get ready the meat for the freezer as soon as it is cleaned. By removing the bones from the meat, it will take up less freezer space, but it is more time consuming. Either the meat is cut with the bones or without the bones, cut into private steaks or private roasts. Wrap each in plastic wrap and then in freezer paper. This recipe will prevent freezer burn and keep the meat longer in the freezer.

Although venison is lower in fat and the taste is a slight different, it is very much like beef. It contains the same enzymes but the flavor varies depending on what weeds the deer eat. Sometimes the animals will consume strong flavored weeds therefore reflecting in strong flavored meat. Many habitancy like this natural gamey flavor in the wild game. A very strong flavor and toughness seem to come more with the older animals. If the strong flavor is not pleasing to the taste buds, several cooking methods can be done to lighten this taste. Some soak the meat in salt brine for a combine days and then rinse it with clear water before cooking. Marinating the meat overnight or seasoning it with popular spices will cover the flavor. Most hunters say they never have a qoute with the toughness, but if there is a qoute a slight tenderizer will solve it.

Although venison is very low in fat, any fat should be removed before cooking. The strong wild taste settles in the fat, and also the fat is too hard for humans to eat. It is leading not to overcook the meat. The fibers of venison are short and become tough very easily. The meat should be cooked to medium well, never rare and never well done. The tender cuts can be grilled or broiled. The tougher cuts should be boiled, baked in the oven with a slight water or wrapped tightly in foil and placed in a pan in the oven. Thin slices of the sirloin or the round can be fast fried in hot oil; no more than 1 ½ minutes on each side.

When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

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Toaster Ovens: 5 Quick Steps to Choosing the Best Toaster Oven

Today's toaster ovens have gone past merely toasting bread or bagels. They can bake, broil, and even convection cook everything from pizzas, casseroles and baked goods to a four pound roast with little effort. Toaster ovens are an economical and easy to use cooking choice for today’s active households.

Find great prices & low shipping rates on the best toaster ovens, including convection toaster ovens and
Oster toaster ovens at OnlyToasterOvens.com - We Know Toaster Ovens!.

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Mouthwatering Meat Pizzas - Some Fresh Ideas

As delicious as pizza can be, it is potential to get tired of it if you stick to the same flavors all the time. If you ordinarily have the same types of pizza, perhaps pepperoni, or chicken with bacon, you might be wanting a change.

Fortunately for confirmed carnivores, if you love meat toppings there are lots of different types of pizza you can make with this tasty ingredient. For example, if you want to top your pizza with meat, what about mixing different ones? Bacon, beef, sausage, honey-cured ham, barbecue chicken, duck, meatballs, chicken tikka, meatballs, and Cajun chicken are all ingredients, which consolidate well together.

Meat Casseroles

If you have some leftover chicken or beef, using it to top a pizza is a great idea and you can consolidate this topping with any kind of vegetables or cheese, as well as your favorite herbs or spices.

A pizza does not have to have twenty different toppings. Sometimes three or four toppings work perfectly together and give a nice blend of flavors. It is up to you how many other ingredients you add to the main meat or poultry ingredient that you are topping your homemade pizza formula with.

Adding Cheese and Vegetables

You might prefer to stick to one type of meat, in which case select some contrasting toppings to make your pizza interesting. If you are using meatballs or steak as a topping, you can use a richly flavored cheese instead of, or as well as, the mozzarella. Camembert, blue cheese, Roquefort, smoked Gouda, and Manchego cheese are all options here.

Try some new vegetable toppings to unlikeness with the meat. Beetroot, artichoke hearts, cauliflower, roasted garlic, watercress, red beans, peas, and baby leeks might not be familiar pizza toppings to you but experiment with these tasty vegetables and you can make a lively meat pizza, which will make a undoubtedly good turn from your usual pizza recipe.

If you are using lamb, what about using fresh mint as a garnish? Serve your lamb and mint pizza with a yogurt sauce for dipping. You can also crumble some feta cheese over this pizza before baking it, to give it a undoubtedly Greek flavor. A chicken tikka topping can be enhanced with the expanding of onions, cilantro, cardamom, roasted garlic, and mushrooms.

Herbs and Spices for Flavor

As well as trying some new vegetable toppings, you can use some different herbs and spices on your pizza. How about adding an aromatic touch with cilantro, chives, marjoram, or dill, or spicing things up with jalapenos, cardamom, and cumin?

Match the herbs or spices to the meat you are using. Nuts are someone else choice and you might find that adding pistachios, pecans, pine nuts, almonds or walnuts to your meat pizza recipes undoubtedly enhances it. The nuts will become fragrant and flavorful in the oven when you bake the pizza.

Let your imagination guide you if you are looking to improve your pizza development repertoire. Of course, you can start off with a readymade pizza base but the most delicious pizzas are homemade so you will need to think about toppings.

Mouthwatering Meat Pizzas - Some Fresh Ideas

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Diabetic Friendly Apple Recipes: Applesauce, Apple Onion Saute, Sweet Potato Apple Bake

Apples are synonymous with fall, so soon the farmer's markets, roadside stands, orchards, and grocery stores will be bursting out with apples.  Being diabetic does not mean passing those apples by.  Here are some great Apple recipes that are suitable for diabetics but tasty for anyone.  Homemade Apple Butter is great to spread on toast, serve with pork, etc.   For this recipe the diabetics should opt for the cinnamon rather than cinnamon candies.  The apples and onions and the Sweet Potato Apple Bake are great side dishes served with meats.

HOMEMADE APPLE BUTTER
9 cups apples
1 cup cider vinegar
6 cup Splenda or Splenda Blend
red hot candies or cinnamon to taste

For more of Linda's recipes and diabetic information visit her at http://diabeticenjoyingfood.blogspot com  She also shares slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com

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Grace Canned Mackerel

Canned mackerel is one food that is eaten by many Jamaicans. It comes in three sizes. It was one of the cheapest protein foods in Jamaica but due to the rise it cost of living its cost has been slowly rising. The food is a good source of protein and calcium; the bones are processed soft enough to be eaten.

Mackerel in tomato sauce is the favorite of many Jamaicans.

Meat Casseroles

Although it is also canned in brine or oil the one in tomato sauce is the one that makes Grace money because Jamaicans love very spicy foods. The Jamaican sea water do not have enough of this type of fish for processing so the fish is imported but it is prepared and packed in Jamaica.
Sometimes in life many grand things are born out of hardship and such is this special mackerel recipe. My son is a lover of meat and on Sundays it had to be beef or chicken but his first option is beef.

This single Sunday I faced a dilemma I had no meat and no money to buy any. I thought about that I was going to serve rice and peas, potato salad a fresh toss vegetable salad, canned mackerel and a fruit drink and my son was going to eat it and would not know it was not meat

This is how this great mackerel method was born. It was so good and he loved it. I decided I would share it with the world. I have not even given it a name as yet however by the time I am ended with this description I hope to come up with one if not you can have the pleasure of giving it a name.

Ingredients

1. 1 large canned mackerel in tomato sauce
2. 1 Tbsp. Fish sauce
3. 1 large onion finely chopped
4. 4 clove garlic finely diced
5. ½ scotch bonnet pepper
6. 1 Maggie beef bullion
7. 1 tbsp. Soy sauce
8. ¼ tsp. Rosemary
9. ¼ tsp. Thyme leaves
10. ¼ tsp. Black pepper
11. 2 egg whites
12. ½ cup flour
13. !/2 tsp vinegar
14. 1cup oil

Method

Drain the tomato sauce from off the mackerel and set aside for sauce
Use a fork and flake the mackerel until fine.
Add all the ingredients except the flour and oil and stir.
Add the flour a slight at a time until you get a firm dough that can be shaped
Break off a piece of the dough flatten to 1/4 inch thick and shape into 3 x 4 ½ inch
It should look like beef stakes. Roll into flour and fry until golden brown.
Use up the rest of the dough until you have at least 10- 12 of the mocked beef mackerel stakes.
If you do not mind the taste of the mackerel you can use the tomato sauce you strained off to make the sauce.
But if you are positively trying to disguise the mackerel begin your sauce from scratch by using

1 tbsp. Flour,
1 tsp. Butter,
Cook over a low fire.
Add some ¼ cup garlic tomato paste.
Add one cup boiling water stir
Season to taste with salt, celery, thyme.
Pour over the mackerel and serve.
Garnish with thick sauté onions slices and scotch bonnet peppers.

Serve 4-5 persons

Grace Canned Mackerel

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Say Goodbye to Spaghetti

Are you finding that spaghetti night seems to be a getting a little dull? There are plenty of ways that you can still have "Italian" night without resorting to the same old spaghetti recipe. Italians are famous for their pasta recipes, and boy do they have a variety of them! 'So why limit yourself to one dish when there are hundreds to choose from? This article features a few easy pasta recipes that will bring a little flair to your former spaghetti night.

If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Malaysian Food - Nasi Kandar

Nasi Kandar is a preeminent dish of Northern Malaysia. This dish is originated from Penang. Basically this dish comprises of steamed rice that can be whether served plain or has a flavored taste. This dish is itself served with variety of dishes and curries.

It was created at the time when the hawker located the wooden package of rice and balanced them with the help of poles on their shoulders. The name survived from that era and today most of the Tamil Muslim and Malaysian Mamak restaurants and stalls have this dish in their menu.

Meat Casseroles

While making ready the dish, the rice in the wooden package are located at a height of three feet and in this way a different aroma I produced. There are any dishes that are served as side dishes with Nasi kandar and these comprise curried spleen, fried chicken, cubed beef, prawns and fried squid. There are vegetable dishes of brinjal, lady finger and bitter gourd are often served with this dish. When the rice is prepared, a curry of sauces is poured at the top. This process is called as 'binjir' and it gives a distinctive taste.

Nasi kandar is evolved through a long way and being one of the preeminent and popular dishes of Penang, it is available in any place in Malaysia. The curry is not of one type, there are varieties of curries that are ready with the dish being served. The customary curry is of the meet curry, black in color and has an intense aniseed taste. Meat used is always kept tender and sauce is made appetizing in this way. Being a Muslim country, the meat used in curry is Halal.

The food inheritance of Malaysia is very rich and these dishes are now a blend of their customary as well as modern recipes. Some of the customary dishes are so preeminent that population wait for hours for a vacant seat in any restaurant. The Malays are master in their cooking and keep on experimenting with their dishes so that new and improved versions can be introduced. Desserts are an foremost part of the rich Malay food heritage. Other than that there are some breakfast items that are popular all over the world and is their specialty. Food of Malaysia is preeminent all over the world and local as well as the international tourists love to taste the customary food served in Malaysia.

Malaysian Food - Nasi Kandar

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