All Recipes Complete Resource©

Tuesday, July 28, 2009

Soul Food Recipes - 3 Healthiest Seasonings to Use

Image by ginnerobot via Flickr

Soul food recipes continue to get a bad rap by today's health community for it's health risk, especially if eaten in large amounts. Thanks to those same health professionals, food experts and consumers, healthy menus continue to grow and quickly replace the more traditional high fat, high calorie ingredients.

In addition to the changes in ingredients, another change continues to take place as well. The way we season what we eat. Traditionally we season our collard greens, black-eyed peas and other southern vegetable dishes with ham hocks, fat back and thick bacon slices. We find that gave our vegetables that rich smoky flavor that southern eating is famous for. But that's a high price to pay for it's health risk. So what can we do? Stop eating soul food. No a thousands times no.

You can still have your favorite dishes, all you have to do is give up the way you season. Here's the 3 healthiest seasoning to have to make the tastiest and most nutritious southern meals.

1. Garlic Powder Garlic powder, known for being an effective antioxidant. It contains anti- cancer, anti-infective and cholesterol lowering ingredients. It's also effective for lowering blood pressure because it includes the active ingredient Allicin. Garlic powder improves the flavor and digestion of meats, vegetables and other side dishes by giving it a smooth pungent flavor and aroma that stimulates the taste buds.

2. Onion Powder Onion powder is another nutritious seasoning known for its antioxidant properties. For example, it contains anti-inflammatory properties, anti-cancer ingredients and properties that help relieve digestion. Onion powder can also help reduce the risk leading to stroke and heart disease. Onion powder is great when used in meat marinades or rubs. It perks up the taste of vegetables without having to use too much salt. Plus, it helps liven up gumbos, stews and sauces.

3. Cayenne Pepper Cayenne is a spice known to be thousands of years old. It's proven to benefit your digestive and circulatory system. It can also help to boost other beneficial supplements and herbs if consumed together. Eating food seasoned with cayenne pepper is valuable if your dieting or trying to control your weight. Why? Because it helps to increase your natural body heat. This helps to speed up your metabolism, which burns fat and carbohydrates most effectively.

By using these nutritious seasonings you can help reduce the health risk of using the wrong flavor enhancers. Of course no seasoning can take the place of good cooking preparation and techniques. However, by adding healthy seasonings to your soul food recipes, you can go a long way to living a longer and higher quality of life.
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Beef Pasta and Mushroom Soup

Image by Jack Black's Stunt Double via Flickr

Beef Pasta and Augment Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb angular (at atomic 80%) arena beef

1 average onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon broiled basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 average cloves garlic, cautiously chopped

1 can (4 oz) Green Giant® augment pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped beginning parsley

Directions

1. In 4-quart Dutch oven, baker beef and onion over medium-high calefaction 5 to 7 minutes, active occasionally,

until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Calefaction to boiling, active constantly.

3. Reduce heat. Cover; simmer 10 minutes, active occasionally. Stir in basic Pasta, mushrooms and wine.

Cover; baker 10 account longer. Stir in parsley.
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Friday, July 24, 2009

Pound Cake Recipe

Image by shok via Flickr

I am a magazine hog who snatches every in-flight magazine, pile them up in my seat, never return them back to the rack, and then I rip off interesting pages on these magazines. (Oops, did I just confess my dirty secrets?!)

Yes, I am one of those passengers that flight attendants and fellow passengers sneer at, especially when they hear the suspicious noise as I tear off pages. I really can’t help it. I am addicted to magazines; I can’t sleep on planes; and I absolutely CANNOT resist mouthwatering food and recipes on magazines. They whisper “tear me tear me” in my ears, I swear…

This pound cake is the result of the above shameful acts. It’s a classic pound cake recipe on Better Homes and Garden, May 2009 issue. The pound cake photos look velvety, deliciously dense, moist, and just perfect. I just had to rip the pages apart and try the pound cake recipe at home.

My pound cake turned out quite good except one flaw–I used coarse organic cane sugar and didn’t cream the butter and sugar long enough to break the sugar. It was a good pound cake nonetheless.

Here is the pound cake recipe by Chef Scott Peacock. Happy baking!
Pound Cake Recipe
Prep: 20 min. Bake: 1 1/4 hour
Oven: 300 degree F
Makes 2 loaves or 4 mini-loaves or 1 10-inch tube cake

Ingredients:

6 eggs (room temperature)
1 cup unsalted butter (8 oz.), cut into 1/2-inch pieces
8 oz. cold cream cheese, cut into 1-inch pieces
2 1/2 cups fine sugar
1 teaspoon kosher salt
4 teaspoons pure vanilla (I love the vanilla from I Heart Vanilla)
3 cups sifted cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup sliced almonds

Method:

Butter and lightly flour your 8×4x2 inch loaf pans or one 10-inch tube pan. (I used a mini loaf pan and makes 4 loaves.)

Beat the butter on low speed for 2 minutes and add cream cheese. Beat on low speed for 3 minutes until well-blended. While beating, add sugar, salt, and vanilla and turn the speed to medium speed for about 5 minutes until light and fluffy. Then, add eggs one at a time and continue beating.

Turn the speed to low before adding the flour. Beat the batter until well blended and smooth. Transfer batter into the pan. Shake pan gently to distribute the batter. Run a spatula in zigzag pattern through the batter and then top with sliced almonds.

Place on the pan in the center rack of a cold oven and bake at 300 degree F for 1 hour 15 minutes or until a cake tester comes out dry. If you are using a tube pan, bake for 1 hour 45 minutes. Transfer the pound cake to a cooling rack for about 10 minutes before removing from pans and serving.

Cook’s Note:

Proper creaming is critical for a perfect pound cake. Creaming is the process of blending the butter and sugar together to incorporate air and it usually takes about 5 minutes or until light and fluffy. So, don’t cheat like I did.*wink*
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Wednesday, July 22, 2009

Soy Curry Chicken

Image by thomaswanhoff via Flickr

Sounds odd, but it absolutely absolutely tasty.

* 1/4 c. low alkali soy sauce

* 1/2 c. + 2 T. water

* 3 T. adhesive juice

* 2 tsp. sherry

* 2 minced garlic cloves

* 1 tsp. minced ginger

* 1/4 tsp back-scratch crumb of your choosing

* 1/4 tsp. thyme

* 1/4 tsp oregano

* 2 craven breasts

* 1 baby onion broken attenuate (only if you baker indoors)

Mix aggregate calm in a ziplock bag (except the onions if you are using) and let marinate for an hour or two. I like authoritative this the day afore I accomplish it, but an hour or two is adequate. Baker on the grill.

You can additionally baker this central on the stove. Calefaction a bucket over abstinent aerial calefaction with 1 glug of olive oil. Calefaction until hot but not smoking. Baker craven one minute on anniversary side, alteration to plate. Add 2 T. baptize to the bucket to deglaze. Add onions. Baker until soft. Add craven and aloof alkali and some baptize if you anticipate you charge it. (About 1/4 c.) Simmer covered,basting frequently until juices run clear.

—-

I apperceive some bodies are careful about affable with aloof marinade, but this cooks about 20 minutes, and as continued as it has been in the fridge, and not airless on a hot counter, I affiance you will not die. If you accomplish this on the grill, the craven is accomplished over a appearance salad. Yum.As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Egg Drop Soup

Image via Wikipedia

I acclimated to alarming egg bead soup (蛋花汤); I had amaranthine bad, sticky, adhesive egg bead soup fabricated accepted by American Chinese restaurants actuality in the US. Aback I was a poor and craving alum apprentice in the Midwest, I ate too abundant abominable Chinese buffets or cafeteria specials with amaranthine accumulation of MSG-loaded egg bead soup. I was not a big fan of it.

But it all afflicted afresh aback I was in Shanghai, aback I dined at Jesse, a acclaimed bounded gem that serves admirable Shanghainese fare. Their egg bead soup was above with ablaze and auspicious borsch (no starch added!) saturated with the accustomed acidity of clams. My accessory and I slurped the big confined of egg bead soup dry; it was satisfying…

I accept been authoritative egg bead soup with clams aback I came back. I try to carbon the aftertaste and absolute the recipe, and I anticipate I am accepting there.

Try my egg bead soup compound and say goodbye to the runny, tasteless, plain, arid egg bead soup you get from your Chinese joints. Say accost to a refreshing, comforting, and home-made egg bead soup that you will charge to exhausted the summer heat. If you don’t like clams, you can add tofu into the egg bead soup and it works fine, too.
Egg Drop Soup Recipe

Ingredients:

3 eggs (beaten)
2 cups chicken broth

2 cups water
1 pound clams (rinsed and scrubbed)
4 oz. tomato (diced into small pieces)
1 stalk scallion (finely chopped)
Salt to taste
3 dashes white pepper powder
1/2 teaspoon sesame oil
1 teaspoon Chinese rice wine

Method:

Bring the chicken broth and water to boil. Add the diced tomato into the soup and bring it to a quick boil. Add a thin stream of the beaten egg into the boiling broth by circling around the soup pot in a clock-wise manner until the eggs are used up. Wait for 1 minute or so until the eggs are cooked then add the clams and seasonings. As soon as the clam shells are open, add the chopped scallions into the egg drop soup. Turn off the heat and serve immediately.

Cook’s Note:

When you pour the eggs into the boiling soup, don’t stir the soup with ladle or it will break up the eggs too much.

As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Monday, July 20, 2009

Homemade Peach Ice Cream Recipe

Image by ulterior epicure via Flickr

I like to baker and broil with bake-apple that is in season, and lately, there accept been a lot of peaches, cherries, and plums bustling up about actuality at my bounded farmer’s markets. Since I afresh accustomed an ice chrism maker for my birthday, I jumped at the abstraction of authoritative beginning acceptable ice cream. Along with a ton of added account I accept brewing in my arch for all sorts of gelatos, sorbets, and, my favorite: arctic yogurt. So don’t be afraid if you alpha to apprehension added and added arctic ambrosia treats on my website, because it’s advancing like a bales train.

But accepting aback to the ice cream, there is annihilation that compares to bootleg ice cream. It has an amazingly beginning taste, and it is so simple. There are basically 3 ingredients: peaches, sugar, and cream. It is cold, buttery and absolute for a hot summer day. This would be a absurd topping for a acceptable cobbler - sounds like I accept addition compound in the authoritative afore acceptable division is over, and that’s advancing appealing soon. Enjoy!~Depending on your ice chrism maker, you ability accept to accomplish this in two batches (I abstruse this the adamantine way). After bond all of the capacity together, cascade bisected of it into a artificial container, and air-condition until your aboriginal accumulation is done. Actuality is the ice chrism maker I use.

Ingredients

* 2 1/2 cups abundant cream

* 1 cup bisected and half

* 1 cup amoebic evaporated pikestaff sugar

* 4 average peaches (I acclimated 2 white peaches and two chicken peaches, chopped, and almost 2 1/2 cups worth)

* Juice from one auto (roughly two tablespoons)

Directions

In a average booze pan over a med-low heat, cascade in abundant chrism and sugar. Just calefaction it up until it gets luke balmy (Just abundant to deliquesce the sugar). Cascade chrism and amoroso into a bond basin and set aside. Meanwhile, chop up all of your peaches and bung into a aliment processor. Blend until almost pureed (about the admeasurement of peas, abate or larger). Squeeze one accomplished auto into your acceptable borsch (about 2 tablespoons). Mix agilely with a spoon, again cascade peaches into chrism and sugar. Add 1 cup of bisected and bisected (Cream and amoroso admixture should be algid abundant at this point with all of the add ins). Next, cascade peaches and chrism into your ice chrism maker and about-face that babyish on! (depending on ice chrism maker, it should be done in almost 25-30 minutes). Serve semi-soft or for harder ice cream, benumb for a brace of hours. Enjoy!As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Sunday, July 19, 2009

Apricot Fingers

Image by edwardkimuk via Flickr

MAKES 20

11/4 cups broiled apricots

6 tablespoons air-conditioned accomplished (caster) sugar

4 oz. (125 g) butter

2 cups (8 oz, 250 g) advantageous (plain) flour, sifted

1 teaspoon double-acting baking crumb (2 teaspoons baking powder)

1 egg, beaten

1 teaspoon arena cinnamon

milk

LEMON ICING:

1 cup (5 oz, 55 g) confectioners’ (icing) sugar

1 tablespoon broiled butter

2 teaspoons auto juice

yellow aliment coloring

Directions:

1. Soak apricots in hot baptize for 1 hour. Baker apricots with 3 tablespoons amoroso until soft. Puree and cool.

2. Rub adulate into abrade and baking powder. Add 2 tablespoons amoroso and mix to a close chef with the egg. Chill.

3. Divide chef in half. Roll out and band a 11 x 7 inch (28 x 18 cm) anointed slab block pan (tin) with bisected the dough.

4. Spread with apricot pur6e, baptize with actual amoroso and cinnamon.

5. Cover with actual formed pastry, besom with milk. Bake in a hot oven (425°F, 220°C, Gas Mark 7) for 10 minutes, lower calefaction to 350°F (180°C, Gas Mark 4) and baker for a added 20 minutes. When cold, ice with auto icing. Cut into fingers.

6. Auto icing: Sift amoroso into a bowl, add broiled adulate and auto juice. Mix to a overextension bendability with baking water. Mix in chicken aliment coloring.As Seen On Tv - Official Secret Restaurant Recipes Click Here!