Cooking With Chinese Taro -

A Perfect Combination Of

Taste And Health

By Abhishek Agarwal

Chinese taro has long been a staple in traditional, Chinese cooking. It is used in a variety of different ways and it prized for it's exceptional taste and the vitamins and nutrients it supplies. In fact, many street vendors even sell Chinese taro because it is so quick and easy to prepare. After incorporating this delicious ingredient in your own cooking, you'll soon realize how the Chinese manage to stay so thin and eat so well.

While Chinese cooking is known for many different ingredients, this is possibly the most popular in traditional Chinese cooking, and its use dates back for centuries. The Chinese model much of their food after the festivals they celebrate, bright colors and loud flavors dominate their plates; Manchurian, spring rolls, and many more recipes emerged.

Chinese taro is a starchy vegetable that grows in water rich soil underneath the ground. It has tall, thick stems that are covered in large triangular leaves. The vegetable is rich in carbohydrates, vitamin c and b-1, iron, potassium and thiamine. Because it grows in wet soil beneath the ground, the vegetable must be peeled to remove the muddy skin. Peel the vegetable until the white flesh is visible and there are purple markings. Depending on the size, the taro should be sliced to at least one fourth inch thick.

One of the most popular dishes that incorporates Chinese taro is Stewed Taro and Green Onions. In this dish, one pound of taro combines with garlic, peanut oil, soy sauce, hot water, and green onions to create a flavorful side dish to accompany any meal. It's important when using taro to follow a few basic guidelines. The wok is covered with oil and is ready to cook with when it begins to emit smoke. The taro can be added to the wok and after a light cook of 15-20 seconds, garlic can be added for flavoring. After the taro has browned, water can be added to the pan until it nearly covers the taro. Bring it to a boil and cook on medium flame for 15-20 minutes stirring regularly to make sure it doesn't stick to the bottom of the wok. The taro can be served with steamed rice for a perfect Chinese meal.

With a few simple tips and some time and patience, the art of cooking with Chinese taro can be easily mastered; it is a traditional Chinese vegetable that packs a lot of flavor in a healthful package.



Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available.
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Keep These Ingredients Around!

By Shawn Garza


When I have to cook for my wife and the family, believe me when I say that I don't always want to do so. But, hey, the Fam's gotta eat so the burden rests on me to get something on the table pronto. I know that if I have the following ingredients in my pantry, fridge or freezer, I can have something ready before you know it.



Pasta --
Fills 'em up and it's ready quickly. I keep a variety such as spaghetti, fettucini, bowties, etc.

Garlic --
Bow down before Lord Garlic. For simplicity's sake you can buy the garlic in a jar. It keeps well in the fridge.

Frozen Boneless, Skinless Chicken Breasts --
These usually come in a plastic bag and can be thawed in the microwave or in a sink of hot water. (Pay attention to poultry and the threat of Salmonella. Thaw poultry either as quickly as possible or over a couple of days in the refrigerator.)

Pork and Beef Country Style Boneless Ribs --
I usually buy these in large "economy" packs. I will thinly slice some, cube others and leave other whole. Freeze the different types separately. Although this may not be the best cuts of meat, for quick and easy meals they can't be beat.


Milk, Butter & Eggs --
The Trinity of the Kitchen.

Various Cheeses -- Duh!

Onions --
I like red onions for their milder flavor and the bit of color they add.

Tomatoes (Fresh) --
I like Romas. I've found they keep better in the vegetable drawer of your refrigerator.

Tomatoes (Canned) --
Stewed, sauce, paste, diced, whole, etc. These are very versatile and definitely come in handy.

Extra Virgin Olive Oil --
Big Mama in my kitchen. Although there are different types of olive oil, I use the extra virgin variety exclusively.

Herbs & Spices --
The staples include: basil, oregano, Italian (blend of spices), chili powder, onion powder, garlic powder, cumin, Kosher salt, black pepper (in a pepper grinder), the Simon and Garfunkle group (parsley, sage, rosemary and thyme).

Dijon Mustard --
This is truly one of my staples. You can use is as a rub on chicken or pork, add it as an ingredient in sauces, or make a quick vinaigrette with it.

Balsalmic Vinegar --
Although not an essential part of the kitchen, I do like to have it around. It adds flavor to sautees, sauces, and vinaigrettes that can't be beat.

Ginger Root --
Although getting the fresh root and grating it is better, for quick-and-easy Asian-inspired meals such as stir fry, use the kind you can find in a small jar. Be careful: A little of this stuff goes a LONG way!

Frozen Vegetables --
I like the whole, thin green beans, especially. I can slap them in boiling water, add a little garlic, Kosher salt and ginger and, Alakazam! I have an elegant side dish
Well, there you have it. Keeping these things around will insure that you can get a meal prepped, cooked and served in one hell of a hurry.


You can learn more about being A Stud in the Kitchen at 2 Bums Cooking.

Shawn Garza is one of the two creative leads of 2 Bums Cooking, a website for men to show them how to be a Stud in the Kitchen.
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Cooking Tips

By Christine Steendahl


Food Preparation Guidelines----------

The difference between a good cook and a great cook can sometimes be as minute as a couple good cooking tips. Cooking suggestions can help us make cooking dishes much easier and side step the many obstacles in cooking. While it has been said that experience, patience and knowledge are key when cooking, a few practical cooking suggestions can fortunately make many good cooks look like master chefs. Following are just a few cooking suggestions that will ultimately help you in the kitchen.

Food Safety TipsFirst off, the best way to ensure that your food tastes the very best that it can is to make sure that it is fresh. When shopping in the supermarket or produce market make sure you view each item that you buy, checking it for freshness or ripeness. While many packaged foods include an expiration date located on the container, most foods such as fruits and vegetables must be looked over individually. It's also a good idea to familiarize yourself with general produce and the art of spotting top quality produce in your local supermarket.

As far as meats go, make sure that the meats (beef, poultry and fish) you purchase are fresh. Additionally, when preparing meat for a meal keep all meats refrigerated until using, any utensils you use with the meat or that come into contact with the meat should be cleaned with soap and water. Regarding serving, make sure that meats are cooked thoroughly and reach a safe temperature. Cooked foods should reach at least 140 degrees F. Use a cooking thermometer to measure the temperature. It should be noted that while cooked foods should reach 140 degrees F., foods that are chilled such as dairy products should always be stored refrigerated less than 40 degrees F.

Use the Right ToolsJust like a good car mechanic uses the proper tools to fix a car, make sure your kitchen is stocked with items that will help you create dishes easily and properly. This includes a good set of knives, pots, pans and measuring cups. You might also want to invest in a nice blender and food processor.

Low Fat CookingMany people make the mistake of associating low fat cooking with bland, tasteless cooking. This is absolutely false. In fact, low fat cooking can be colorful, vibrant and extremely tasty. The trick is to use a variety of fresh spices, herbs, olive oil and put some thought into the dishes you choose. For example, you can make almost any dish a low fact dish just by ensuring the least amount of oil is used, and selecting lean cuts of beef and pork. In general, chicken and turkey are usually low fat and fish is also a great option for any low in calorie dish.

Beverage SelectionRemember that a meal includes not just the food, but the beverage as well. You can enhance almost any meal by accompanying it with a superb beverage. Whether it is a great wine, flavorful sparkling mineral water or a top notch cocktail, a beverage can easily make a regular meal outstanding.


For more great cooking tips and family friendly recipes visit http://www.dinewithoutwhine.com/archives2005.htm
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl

Cooking Class - Delicious And

Healthy Vegetarian Meals

By Tom Lingle


Eating vegetarian is a wonderful way of nourishing the body. Fresh fruits and locally grown vegetables can be transformed into healthy, delicious gourmet dishes that are quite exciting to create and serve. Meatless cooking isn not limited to a single cuisine, and every meal of the day is appropriate for vegetarian dishes. Vegetarian recipes, combined with a world of cooking techniques means an infinite number of menu possibilities if you possess the desire and a little culinary imagination.

You can learn vegetarian cooking at a local cooking class. In addition, a vegetarian cooking class will provide you with information on fruits, vegetables, and meat replacements. You will learn about the vitamins, minerals, and nutritional values associated with vegetarian menus and the vegetarian lifestyle. Learn how to jump start your day with delicious healthy dishes and keep your body fueled throughout the day with high-quality vegetable protein, carbohydrates and fat.

At a vegetarian cooking class you might learn how to make soup stock from every day vegetables found in your refrigerator. Learn how to take that soup stock and turn it into a hearty dish such as minestrone, baked potato soup, paella, or goulash. The combinations and delicious finished soups, stews, and chowders are endless. Learn how simple and classic salads can be updated and refreshed with new and exciting vegetables and fruits. Learn how to take rice, grains, and beans, and create incredible breakfast, lunch, dinner and dessert dishes.

The truth is, if you have a recipe for a dish like tacos or lasagna, chances are good there are wonderful substitutes for the meat or seafood found in these culinary favorites. Go a little further and you will find that there are thousands of wonderful vegetarian recipes featuring ingredients such as butternut squash, or grilled eggplant, that are incredibly easy to make and just as delicious, nutritious, and visually appealing as dishes with meat, fish or poultry.

Vegetarian recipes offer a healthy addition to cooking with meat, whether occasionally or as a new lifestyle, and learning new techniques and recipes will only enhance your current recipe collection.


Cooking classes are a great way to learn new culinary skills and meet new friends who share your passion for creating in the kitchen. Check out our cooking school directory and find a cooking class near you.
Article Source: http://EzineArticles.com/?expert=Tom_Lingle

Frugal Cooking Ideas

By Shannon Tani


How much money you spend on food is one of the biggest things that you can really control. For most people, housing costs remain fairly stable from month to month. And while there are things you can do to decrease your utility costs, most of those things are just small amounts that add up over time.

However, with the right planning, you can drastically reduce the cost of your food within just one month.

For many people, this can be something as simple as cooking their own food instead of eating out. Eating out seems inexpensive at the time, but if you cook at home, you'll actually be able to produce meals for much less money.

Eating vegetarian meals is a great way to save money on food. Beans (the primary source of protein in a vegetarian meal) are significantly less expensive than meat. While you may not be ready to fully switch to a vegetarian diet, eating less meat overall, or a few vegetarian meals, is going to reduce your food costs.

Planning your week's meals around what's on sale is another great way to reduce your costs. Try not to prepare something for dinner just because it's "what you feel like". Instead, buy food that's on sale and make your meals based on that. You may also want to stock up if there's a good sale.

If you're going to stock up during a sale though, make sure that you can use the food before it expires. Some things are a great deal on sale, but only if you're going to use it. If you find that you're throwing it out, then you've wasted money.

Finally, make sure that you use your leftovers. Throwing away food is wasteful. If you have food leftover from your dinner, take it with you to work the next day for lunch. Or incorporate it into the next night's dinner. Some people keep a bag in the freezer that they can use to store any leftover vegetables. When the bag gets full, it's great to use in a soup!

It's actually quite easy to reduce the cost of your food. With just a little bit of planning, you'll be well on your way.


Would you like to build a better nest egg? Are you sick of living paycheck to paycheck?
Then check out Shannon Tani's Save to Quit blog, which offers many tips for saving money.
Article Source: http://EzineArticles.com/?expert=Shannon_Tani

Expert Advice On Cooking

Indian Food

By Andy Mehta

If you are new to cooking Indian food, then our five simple pointers will help you make a mean Indian meal that will win you accolades, rewards, and a resounding chorus of finger-licking noises that's bound to make you beam with pride! These tips are simple, and will turn any cook into an Indian chef.

Remember, patience is the key to good cooking. Ensure your pastes are smooth, onions are deep brown in color, and spices used are freshly ground. The five steps below are very general to Indian cuisine, but very important:

Flour is not used as a thickening agent in Indian cuisine. Rather pastes such as cashew nut paste or onion or coconut pastes are used as thickening agents. Flour should never be used to thicken sauces.

You must learn the art of toasting (Dry roasting) spices before grinding them into fine powder. Ensure that the spices are not burnt (acrid aroma) nor semi-cooked, this will cause bad flavors to come out. Properly roasted spices give out a full-bodied aroma that is hard to forget but difficult to master!

Remember, to get a smooth and lump less onion, ginger, garlic paste add a dash of water to the ingredients in the grinder and zip away.

To make low-calorie curries, substitute fresh cream for whipped Greek yogurt/Indian curds or crème fraîche and for cooking use groundnut oil instead of ghee.

If a smooth-textured dal has grabbed your fancy, then blend the plain-pressure cooked lentils in a blender before currying.


Andy Mehta - Visit Food Indian for the latest Indian Food Videos and Indian Recipes
Article Source: http://EzineArticles.com/?expert=Andy_Mehta

Frost Bites -

6 Tips Why Use Your Freezer

By Suzanne Harvey


Most of us didn't know that the freezer could actually be a good help when it comes to diet. Here are some of the reason why we should use our freezer more often, we actually eat more and weigh less by using it.

• Fresh or Frozen

Although food critics would not admit this but sometimes frozen food produces would tastes much better than a fresh one, most especially when the vegetable not on the season. A perfect temperature to store food should be 0ÚF. This is like food-processing; they pick the fruits and vegetables when they are ripe enough. What they do is to pick the produce and then blanch it in heated water to destroy the bacteria and enzymes that can cause the food to lose its color and its texture. The foods are then quickly frozen.

• Frozen foods are more nutritious than fresh

This is the quick-chill method that is used in preserving a frozen fruit and vegetable and seals the nutrient content. Since the produce has been taken even before it was ripe, that is why the nutrients have not developed fully. The frozen food actually contains twice as much as vitamins and minerals than the fresh fruits and vegetables.

• Small frozen dinner

When you eat a frozen meal like pizza, this is probably less than 400 calories and leaves your stomach hungry and rumbling. What we could suggest is to supplement with frozen vegetables, sautéing it in oil with onion and garlic is the best way.

• Eat meat forever

By learning the right way of keeping your meat, you will be able to eat or store your meat for a longer period of time without it losing its taste or rotting. To do that, make sure that you include plastic wrapper and a freezer bag in your shopping cart. What you do is remove the steak from the butcher paper since this creates air pockets which allow water molecules to sip in to the steak. As we know water molecule inside a frozen steak is like eating a hound dog on a hot summer day, since water molecule seeks the coolest place and it decreases its energy. To prevent this use an airtight plastic bag, zip the water molecule out.

• Defrosting should be this easy

Defrosting your food that was bought fresh and then store it in the freezer ensures that it will melt but will not become warm enough allowing the bacteria to proliferate. Defrost faster by placing the unwrapped steak, chop, or chicken on a heavy, not aluminum or stainless-steel pan and then put it in the kitchen in an open air, since metal is one the most efficient conductor of heat. It will absorb the warmth of the room and deliver it to the meat.

• Keep your freezer full

Keep your freezer full to lower the electric bill. Chilling air will require more energy. If there is more food in the freezer, the lesser the air, the lesser the energy required.
So that's it, hope you make use of your freezer more often!


I am Suzanne Harvey, I love it here in California so I planned to stay here for the rest of my life. I have two kids, namely Holden and Anya. I love spending time with my kids and kids in school as well. You can know a lot of me and read my article about Frost Bites: 6 Tips Why Use your Freezer at my site.

Article Source: http://EzineArticles.com/?expert=Suzanne_Harvey

Cooking Class - Proven Tips

for Preparing Perfect Cheesecake

By Tom Lingle


Cheesecake is one of the most popular desserts, and is served in a wide variety of mouthwatering flavors and textures. Available in fine restaurants everywhere, gourmet cheesecakes can be produced right in your very own kitchen. With a little effort, bakery quality cheesecake can be prepared with perfect results every time. Select a gourmet cheesecake recipe and follow these time-tested cheesecake-making tips.


Always Use First Rate, High Quality Ingredients at Room Temperature
Pay for quality ingredients when making cheesecake. A smooth, creamy, luxurious cheesecake is best when prepared with the freshest ingredients and a full-fat cheese (typically cream cheese, although ricotta, mascarpone, havarti and cottage cheese are often called for). One of the keys to a creamy, consistent result is to start with all ingredients at room temperature, especially the cream cheese. When the recipe calls for eggs, use room temperature, large, fresh Grade AA. If the recipe does not call for flour or cornstarch, add 1 tablespoon of cornstarch to the sugar, before mixing into the batter and dramatically lessen any chances of the cheesecake cracking.
Use a Springform Pan Sitting in A Water Bath .

Springform pans are the perfect bakeware for cheesecake recipes that require baking. The pan, with removable bottom and interlocking buckle sides, makes removal the cheesecake a snap. Be sure to grease the springform sides to avoid sticking. As most springform pans allow for a small amount of leakage, placing the pan in a water bath will help to avoid batter leaks onto the oven surface. Remove any air bubbles that would cause the cheesecake to crack by tapping gently on the side of the pan prior to baking. Baking the cheesecake in a Bain-Marie (or water bath) produces a moist, rich and creamy texture.

Avoid Over Baking Your Cheesecake

It is best to bake your cheesecake the minimum amount of time the recipe suggests before opening the oven and checking doneness. If the cheesecake center is slightly moist, remove the cheesecake, as it will continue to bake after it is removed from the oven. Run the tip of a knife blade around the top edge of the cheesecake to insure the cake pulls away from the side of the pan. Only after the cheesecake has completely cooled, perhaps overnight, run a knife blade around the entire side of the cheesecake, release the springform pan clamp and remove the side of the pan.

Add Some Finishing Touches

Take cheesecakes out of the refrigerator and remove from springform pan and allow 30 minutes for the cheesecake to warm to room temperature before serving. If possible, garnish cheesecakes with fresh fruits and sauces just prior to serving. When ready, cut cheesecake with a sharp knife that's been warmed by dipping in hot water.

Gourmet cheesecake is a smooth and creamy delicious gourmet end to any meal. Perfect your techniques, experiment with recipes and great flavors and remember a few time tested cheesecake tips will make desserts family and friends will always remember.

Bake amazing cheesecakes! Find dozens of delicious cheesecake recipes to choose from at GourmetCheesecakeRecipes.com, or find a cheesecake preparation cooking class at LocalCookingClass.com

Article Source: http://EzineArticles.com/?expert=Tom_Lingle

5 Secrets for Making

an Award Winning Chili

By Kevin Kannmacher


Have you ever wondered what judges are looking for in a winning chili at a cook-off? According to the International Chili Society, judges grade each chili based on the following five categories.


(1) Aroma - The chili should smell appealing, like something that you would want to taste. When you smell the chili, you should think of words such as scent, fragrance or aroma. These words describe good or pleasant odors. If you think of words like stench, reek or stink, then you might have a tough time getting people to try a bowl full.
For most people, smelling gives them little information about the ingredients or the amounts of those ingredients in the chili. But the odor can provide information that relates to the emotional impact of the food.


(2) Consistency - The chili, whether in a bowl or in the cooking pot, should be a smooth combination of the meat, or meats, and gravy. A winning chili should not be lumpy with big chunks of vegetables or meat. Sometimes, if it is too lumpy, it could be a sign that the chili may be too dry.
The chili should not be greasy or watery from all of the meat or either canned or bottled tomatoes. A winning chili should just be good and smooth.


(3) Red Color - A great chili should have a good appearance. The color should be reddish or reddish-brown. If it is gray, yellow or any other non-reddish color, then something went terribly wrong. The chili should look good enough that you want to try a taste of it.
Up until now, you've used two of your five senses - sight and smell. The goal is to involve as many of the senses as possible in a balanced and good way. If you can hear your chili boiling even when there is no heat around, you may have created a solution to the world's energy problem.


(4) Taste - At the top of the judges' list of criteria is taste. The chili should taste really good. Taste refers to the ability to detect the flavor of foods. In the brain's perception of flavor, the sense of taste combines their less direct sense of smell. Again, there should be a balance between the senses.
The four typical taste sensations include sweet, salty, sour, and bitter. Some scientists believe that there is a fifth basic taste called "umami", which can be described as savory, meaty, or brothy. This fifth taste could easily be applied to chili.



(5) Aftertaste - The chili should leave a pleasant taste in your mouth after swallowing. An aftertaste is the persistence of a sensation of a flavor after the chili has passed out of contact with the sensory end organs for taste. A strong aftertaste is usually used to describe unpleasant flavors.

Spicy food can have notable aftertastes due to the spices used, such as chili peppers or curry. But, the aftertaste should not be bitter or metallic.

These are the five criteria for making a winning chili. The next time that you make your favorite recipe, judge your creation against these categories.

As a cooking tip, always print a copy of the recipe that you are going to make. Then, as you are cooking and make any changes, write those changes on the recipe. So when you make it next time, you'll know exactly how you did it.

And remember, the decisions of the Judges shall be final.


Note: This article is a demo of just one of the seven super tactics Kevin has included in his latest book, "Simple Online Business". (Combine just 2 of these and be way ahead of most marketers!) Check it out at http://www.simplechilibusiness.com
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Preparing Dungeness Crab

By William Mccabe


It's simple! Preparing your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in. Dungeness Crab has become very popular with many folks who are more familiar with other types of crab. Preparing Frozen Dungeness Crab is different: cooking them as if they were live produces less than stellar results.
(Hint: Boiling the Crab on arrival is a definite No No)

Frozen Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! Dungeness Crab is available as Whole Cooked Crab and as Crab Sections (Clusters). What's the difference?

Whole Cooked Crab - The entire crab is cooked from live, quick chilled & brine frozen. They are then placed in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior temperature of the crab to 165 F. The crab can be steamed from frozen or thawed, cleaned and steamed. DO NOT OVER COOK THE CRAB!!!! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:

Cleaning the Crab:
Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.
Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)
Pull the green gill material off the inside of the opened Crab.
Next, there is a small "V" section of lower Crab shell in the back that cab be removed with your thumb as well.
Remove the loose brown material from the center of the crab.
Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.
Heating the Crab before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).
Oven or BBQ method:
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.

Place in pre-heated Oven or BBQ at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters)
- Most of the work is done for you! The crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections contain all the edible portion of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from frozen or thawed and steamed. It will take 6-9 minutes to get the interior temperature of the crab to 165 F. It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:

Heating the Crab Sections before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.
Oven or BBQ method:
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.
Place in pre-heated Oven or BBQ at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)

Enjoy!

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Dungeness Crab at Wild Ocean Seafoods

MAKING the PERFECT AFRICAN ALMOND CHICKEN...and More

AFRICAN ALMOND CHICKEN (Libya)

4 Servings

3 lbs. whole chicken1 pk peas,Frozen2 c chicken stock1 T sherry1/2 c almonds,chopped1 c celery,dicedsalt,to taste3 tbls. vegetable oilBoil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼ cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice. __________________________________________________________________________________________________AFRICAN BANANA PEANUT CAKE

8 Servings

2 c all-purpose flour2 t baking powder1/4 t salt1/4 t baking soda2/3 c butter (or margarine)-softened3/4 c sugar2 eggs4 lg very ripe bananas--peeled and mashed,about 2- cups1 c salted peanuts,coarsely-chopped,dividedCombine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350 degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.

Yields - 4 cups or 6 to 8 servings. __________________________________________________________________________________________________ACCRA BANANA PEANUT CAKE (Ghana)

1 1/4 c butter,softened2 c sugar4 eggs,beaten4 c flour1/4 c cake flour1 t salt4 t baking powder1/2 t baking soda8 bananas,mashed1/2 c peanuts,coarsely chopped1/2 c sugar1 t cinnamonIn a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and Baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven.

Makes 1 - 9x13 cake .



Chef ( Roba ) gets is Recipes from elibrary and he is the Publisher of the BlogSite ( eBook Station ) located at... http://ebook-station.blogspot.com/ ** During this Month Promotion ,You have the Possibily of Ordering an Hard Copy Cookbook ( The Shrimp Cookbook ) and this is FREE. Just go to the BlogSite Mentioned above and You will get the Link for the Cookbook. Also You can find Amazing Cookbooks and Other Great Books at the ** eBOOK STATION BlogSite...http://ebook-station.blogspot.com/