FudPro

Prawn in Coconut Milk

2007-10-19T21:45:00.000+08:00

Ingredients:
1 tablespoon cooking oil
1 piece ginger (thumb sized), pounded
1/2 kilo prawn
1/4 cup coconut milk, 2nd extract
1/4 cup coconut milk, 1st extract
1 piece red hot pepper, crushed
2 teaspoons soy sauce
2 stalks green onions, cut 1 cm long

Procedure:
In hot oil, stir fry ginger until fragrant
Add prawn and coconut milk (2nd extract). Simmer until prawn turns red. Add red hot pepper and soy sauce.
When almost done, add coconut cream (1st extract) and green onions. Simmer for another minute in low heat.

Makes 2-3 servings.

Fruity Fiesta Frolic

2007-10-11T09:26:00.000+08:00

Ingredients:
2 250ml all purpose cream
1/2 cup condensed milk
1 tsp orange flavoring
4 tbsp orange jam, divided
6 drops yellow food coloring
6 drops red food coloring
14 pcs graham crackers
1 piece ripe mango, sliced

Procedure:

Mix together all purpose cream, condensed milk, orange flavor and 2 tbsp orange jam. Add food colorings to the cream mixture until desired color is achieved.
Layer graham crackers in square glass or aluminum container. Spread about 1/2 cup of the orange cream mixture and mango slice for filling. Sandwich the filling with another layer of graham crackers and finish with the remaining orange cream mixture. Top with mango slices and more orange jam if desired.
Chill for 4 hours before serving.

Makes 8-10 servings

Mocha Magnifico

2007-10-11T09:19:00.000+08:00

Ingredients:
2 250ml All Purpose Cream
1/2 cup Condensed Milk
1 tbsp Coffee powder dissolved in 1 tbsp hot water
14 pcs graham crackers
10 pcs choco wafer sticks, crushed

Procedure:

Mix together all purpose cream, condensed milk and dissolved coffee.
Layer graham crackers on square glass or aluminum container. Spread about 1/2 cup of the coffee cream mixture on top of the graham crackers and sprinkle with crushed choco wafer sticks. Sandwich the filling with another layer of graham crackers and finish with the remaining cream mixture
Chill for 4 hours before serving.

Makes 8-10 servings.

Chicken-Macaroni Soup

2007-09-30T18:45:00.000+08:00

Ingredients:
1 cup chopped leftover cooked chicken
1 cup tomatoes, peeled, seeded and diced
2 tbsps. cooking oil
6 cups chicken broth
100 g elbow macaroni
1-1/2 cups chicharo, sliced half-inch diagonally
1/3 cup green onions, minced
1 cup evaporated milk
salt to taste

Procedure:
Stir fry chicken and tomatoes in hot oil.
Pour in broth, bring to boil.
Reduce heat to low, stir in macaroni.
Stir in chicharo and green onions when macaroni is cooked.
Pour evaporated milk just before serving.

Fish Teriyaki

2007-09-30T18:36:00.000+08:00

Ingredients:
1/2 kilo fresh tangigue (spanish mackerel), sliced crosswise (6 slices)
1 medium carrot sliced
14 pcs (100g) baguio beans, each cut into 3
234g sliced pineapple, drained and each piece cut into 2 (reserved syrup)

Marinage:
1/4 cup banana ketchup
1 Tbsp white sugar
1/3 tsp iodized salt (or 1 tsp rock salt)
1/4 tsp pepper
1 tsp grated ginger
2 Tbsp soy sauce

Steps:

Marinate fish for 30 minutes. Stir fry carrots and baguio beans. Set aside.
Grill fish in pan with a little oil, turning only once then brushing with marinade. Cook until brown.
Combine fish, sliced pineapple and remaining marinade. Simmer for 3-5 minutes. Add carrots and baguio beans.

Good for 6 servings.

A Guide to Mexican Dried Chilis - Which Chili Do You Need?

2007-09-25T20:29:00.000+08:00

Mexican cooking uses chili in copious amounts, both fresh and dried. Fresh serrano, jalapeno or even habanera add a quick grassy floral heat, and are an integral part of the cuisine; but to really make Mexican food you need to have an understanding of the dried chili's.

The complex heat of dried chili provides the backbone for most of the cuisine, and whether making a simple dried chili salsa or a mole sauce, dried chili's are essential.

Some of the more common dried chili's used in Mexican cooking are:

The ancho

This is truly the workhorse of Mexican cooking, and is the most widely used of all chili's. The ancho is simply a dried poblano, and has a lovely, rich, smooth and slightly sweet taste, with overtones of bitter chocolate. Because it's not overly spicy, it can be pureed to thicken sauces.

The guajillo

A more aggressive chili, the guajillo is very often paired with the ancho. Spicier, and less complex, the guajillo adds the heat to a lot of famous Mexican dishes. Smoky and less sweet than the ancho, it has a more straightforward dried chili taste.

The chipotle

A red ripened jalapeno dried over smoky mesquite, the chipotle adds sweet spicy heat, and is a very well loved chili. The chipotle is sold both dried and canned dehydrated in an adobe sauce.

The pasilla

Lingering complexity and an acidic heat that lasts in the mouth, the pasilla is very spicy, and is often a used for great table salsas and sauces. You will often use the pasilla in a mole sauce.

The del arbol pepper

Straight forward dried chili heat. The del arbol is one of the spiciest of the Mexican dried chili's and offers little more than one dimensional chili taste and spice--great for a very spicy and basic table sauce or salsa!

To truly cook Mexican, you need to understand and appreciate the diverse chili's of Mexico. Complex, rich and savory, cooking with dried chili's allows for an incredible richness of tastes, and of course great spicy heat in every bite!

John D Lee is the chef owner of the Salsa Kitchen Mexican Restaurant, and a passionate and curious cook.

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

Making Gourmet Chocolates Yourself

2007-05-26T11:48:00.000+08:00

A few weeks ago I thought it would be a good idea to make some gourmet food for a party I was going to arrange. Well I put on my chefs hat and finished up making some truffles, and wow, my friends thought they were fantastic and actually thought that they were gourmet chocolates that I had bought from a quality gourmet food store.

I would like to point out that making gourmet chocolates for yourself is difficult and will take a lot of time, however to be positive it does give you the opportunity to try out some recipes that you probably could not get from the local store.

The ingredients are the key to making fantastic gourmet chocolates:

Choosing and buying the ingredients of your gourmet chocolates is part of the fun. To start with I melted excellent quality dark chocolate over a double boiler. Secondly I rolled some small balls from marzipan and covered them with chocolate. Finally I rolled the chocolate covered marzipan in ground almonds, I also rolled chocolate covered peanut butter in more chocolate and then gave them a covering of ground peanuts.

Creating gourmet chocolates yourself will open up your creativity for sure, also making gourmet chocolates, will allow you to make many different sorts like, chocolate covered chili peppers, chocolate covered citrus peels, and a real wow, chocolate covered candied ginger.

Sharpen your sculpting talents when making gourmet chocolates:

A popular TV chef had a recipe for a honey chocolate cake, which inspired me to make a honey marzipan truffle. Start by melting some very good quality chocolate over the double boiler, and add a little honey, this will create a nice glaze. Now get the marzipan and with a paring knife carve some simple shapes like flowers, bunnies or hearts then dip the shaped marzipan carefully into the chocolate and let the chocolate set on the marzipan. Then dust them with confectioner's sugar. The glaze will be a little sticky, so the sugar will stick. This will make a great gift for all occasions, and is an especially good idea for gourmet chocolates, because you can make the marzipan into any shape to suit the occasion, and finish off by dusting them with the confectioner's sugar.

A Fantastic gift for someone you care about:

It's difficult to find someone who doesn't like chocolate, so as gifts they are an excellent choice to show someone you care. By making gourmet chocolates yourself, you can take your time, and make them look great for that special person in your life. Food and wine followed by some gourmet chocolates will definitely score you some brownie points.

Gourmet chocolates are usually created by master chocolatiers, so be sure not to create something that looks bland and boring, it defeats the purpose of making them yourself. If your chocolates look uneven, with strange shapes, people won't think you creative. So try not to embarrass yourself or your friends when presenting a plate of your homemade gourmet chocolates.

chocolate-tips.com for information, tips and articles about chocolates

For more on Gourmet Chocolates go to http://www.chocolate-tips.com/gourmet-chocolates.html

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

Cheesecake to the Rescue

2007-05-17T21:24:00.000+08:00

Love giving gifts but hate the pressure of finding the perfect thing Are you afraid that the receivers of your gifts only take out your present when you stop by? There’s only one way to ensure that the recipient of your gift will not only love it, but also that you will never have to see it again: give them an edible gift. However, you can’t give just any gift of food; just as with chia pets and paper weights, people have different tastes in such matters. What, then, is the best edible gift, enjoyed and consumed by all? In a word: cheesecake.

Believe me. I have never encountered a person who didn’t like cheesecake. Even those who profess distaste for cheese and cake in their lesser, individual forms are the first in line when cheesecake is made. Not only is cheesecake the ideal gift for any recipient on your list, it is also the easiest to send. Order a cheesecake on the internet, selecting from a multitude of flavors and styles including New York cheesecake, sugar free cheesecake, and, of course, turtle cheesecakes, and have it delivered to that special person you have in mind.

Just imagine their delight when they open up your package to discover that, not only is it not another Christmas Tree sweater with twinkling lights, but that you have sent them a rich, creamy, delicious cheesecake—exactly what they wanted! Perhaps your wonderful gift will become the centerpiece in their next family gathering; or maybe it will be eaten before anyone gets a chance to see it. Either way, you know that next time you come to visit, you will only hear praise for such a delightful gift.

Gift selection is hard. Take the hassle and pressure out of the equation and get something you know your special someone will really want: Cheesecake!

Visit http://www.EliteCheesecakes.com for the finest in cheesecakes, such as berry cheesecakes or cheesecake samplers.

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

Chocolate mousse with a citrus kick

2007-05-05T10:58:00.000+08:00

Love chocolate and drinking? - Chocoholic hangover cure

I created this recipe after an infamous night out, far to many drinks were consumed and I had a really bad head the next day. When I woke in the morning I went straight to the kitchen luckily I had some chocolate left in the fridge and thus this recipe was born! The funny thing is it really works.

Ingredients to serve six

350g of high cocoa content chocolate - Lindt 99% excellence chocolate bar 100g of good quality butter - chopped into small pieces 500ml of double cream 3 large eggs 6 tablespoons of Blue Curacao - Bright blue liqueur with a strong citrus orange flavor 6 tablespoons of honey

Although this recipe has a small quantity of ingredients, I have found the best results come from making it in three steps

First step

Put the chocolate and butter into a bowl over simmering water, slowly melt the two together then remove from the heat and leave to stand

Second step

Whip the cream gently in a separate bowl, you do not want to fully whip this cream the ideal is nice and soft, not to stiff

Third step

Whisk the eggs and honey together in a third large bowl until fluffy. Then gently add the blue caracao, chocolate mix and cream. Pour this into six glasses and pop in the fridge for about an hour. You can now serve this delicious mousse...enjoy

This article is free to distribute or copy as long as it is in full and includes the hyperlink

uk flowers and chocs

flowersandchocs.co.uk

About the Author

zaczebra expert author and webmaster

Market Your Products with Linkworth

2007-04-26T21:13:00.000+08:00

Your recipe for a chocolate cake is wonderful and the finish product is even better. But how do you let the world know and taste your masterpiece? Use text link advertising, use Linkworth.

With Linkworth, you can buy ad space in relevant sites like yours. Linkworth has a huge list of recipe and food sites where you can place an ad which in turn can direct traffic to your site, giving you the exposure you need. As a side effect, you get better ranking in search engines for keyword search of your product. That's called search engine marketing.

Linkworth also offers other form of text link advertising than buying links directly. One of the best product I found is Linkart. Linkart is article links.

Article links are similar our directory submission except your text links will be surrounded by an entire page of content. Building link popularity is an important step and adding content behind the links only strengthens the power of each link. With placing the text links at proper positions on the article, visiting search engine spiders are sure to attach all content with the links.

Go ahead, make good recipes then make good money online with Linkworth.

Apple Oatmeal Spice Cookies

2007-04-21T13:54:00.000+08:00

Here's a recipe for an oatmeal cookies I found in the packaging of Quaker Oats. A little healthy option for all you health and fitness buffs.

Apple Oatmeal Spice Cookies

1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 ground nutmeg (optional)
1/4 cup firmly packed brown sugar
3/4 cup granulated sugar
4 tablespoons margarine, softened
3/4 cup apple butter or applesauce
2 egg whites or 1 egg
2 tablespoons fat-free milk
2 teaspoons vanilla
3 cups Quaker Oats
1 cup diced dired mixed fruit or raisins

Heat oven to 350F. Lightly spray cookie sheets with cooking spray
In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; mix well. In large bowl, beat sugars and margarine until well blended. Add apple butter, egg whites, milk and vanilla; beat well. Stir in flour mixture, mix well. Stir in oats and dried fruit; mix well. (Dough will be moist)
Drop dough by rounded tablespoonfuls onto prepared cookie sheets
Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets, remove to wire rack. Cool completely. Store tightly covered.

Makes about 3-1/2 dozen cookies

Homemade Chocolate

2007-04-15T16:08:00.000+08:00

It is easy to make impressive and delicious homemade chocolates for family and friends at Easter or anytime. You can purchase Easter chocolate molds at most specialty or discount stores and a wide variety of chocolate at your local supermarket. With a bit of time and patience you will soon be turning out gorgeous homemade chocolates.

Types of Chocolate

Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla. It is stronger and richer than milk or white chocolate and is usually the preferred choice for cooking.

Milk chocolate contains the same ingredients as dark chocolate but has added milk solids. It is sweeter, creamier, softer in texture and less intense than dark chocolate.

White chocolate doesn't contain cocoa solids, only cocoa butter blended with sugar, milk solids and flavourings, such as vanilla. It is rich, creamy and sweeter than milk chocolate.

Eating chocolate - dark, milk and white - can be used for cooking. Dark varieties include bitter, semi-sweet and sweet. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal amount of sugar. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter.

Good-quality cooking chocolate can be found in the baking aisle of supermarkets. It is similar in taste to eating chocolate, but a small amount of cocoa butter has been replaced with vegetable fat to make it easier to melt, able to set without tempering. Cheaper than normal eating chocolate.

Compound chocolate is sold in blocks or buttons and can be found in the baking aisle of supermarkets. The cocoa butter has been replaced with vegetable fat or oil, making it easier to melt and to set at room temperature without tempering. It lacks the flavour and texture of other chocolates, but is perfect for kids' cooking.

Melting Chocolate

Chocolate can be melted in several different ways including on the stove, in the microwave or in the oven.

Stove Top – put chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Make sure no water or steam enters the bowl of chocolate, or it the chocolate could seize. Stir constantly over medium to low heat until the chocolate has melted.

Microwave – put chocolate in a clean, dry, microwave-safe bowl. Cook for 1 minute on medium/high then stir. Cook for another 30 seconds then stir again, continue until chocolate has all melted.

Stove – preheat oven to 160 C. Put chocolate in a clean, dry, heatproof bowl. Turn oven off then place the bowl in the oven for 10 minutes minutes. Remove and stir, then place back in oven if required for several minutes, remove and stir again.

Tips for Melting Chocolate

* Break chocolate into even sizes pieces before melting.

* Use a metal spoon to stir chocolate; wooden and plastic spoons retain moisture that can cause the chocolate to seize.

* Always use a metal, glass or ceramic bowl to melt chocolate.

Making Homemade Chocolates

1. Melt your chocolate, (see above), then stir thoroughly to remove all lumps.

2. Pour melted chocolate into the moulds until they are filled to the top.

3. Tap the moulds with your fingertips to remove air bubbles from chocolate.

4. Let chocolates set, until hard.

5. After your chocolates have completely set and hardened, carefully pop them out of the mold.

6. Use a butter knife to trim off any excess chocolate around the edges.

Tips for using Chocolate Moulds

* Never wash your chocolate molds with soapy water. The soapy water will remove the shine of the mold, making it difficult to get the chocolate off. Just wash in hot water.

* Always dry your molds carefully after washing. Water spots can also cause spots where the chocolate won't release easily from the mould.

* If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.

* If you make a mistake, or if extra chocolate dribbles in the wrong places - don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden, then you can easily just pick off the parts you don't want there.

How to Store Chocolate

Chocolate should be wrapped in alfoil and placed in an airtight container. Store in a cool dry place away from direct sunlight. Do not store in the refrigerator.

Unopened chocolate has a shelf life of 12 months and opened chocolate, properly wrapped and stored has a shelf life of 3 months. (However it would never last this long at my house!)

Chocolate Terms

Seize – Chocolate will seize up when small amounts of liquid mix with it, it becomes a thick grainy mass that cannot be remelted or used.

Chocolate Bloom – White spots that appear on chocolate, caused by the chocolate being heated and cooled too quickly. This can also occur when chocolate is refrigerated, it does not affect the quality and can still be eaten.

Tempering - A technique used to stabilize chocolate with a high cocoa butter content through a melting and cooling process so the chocolate will set firm and shiny at room temperature.

This recipe is courtesy of Sandy Prosdocimo,

Editor of Smart-Mums everything Mums need...

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

Leche Flan Recipe

2007-04-12T16:21:00.000+08:00

How can you say no to a Leche Flan? It's everyone's favorite dessert and it's so easy to make. Here's the recipe for the Leche Flan that you can give to everybody.

Ingredients:
1 cup sugar (for the caramel)
3 cans (370ml) evaporated milk
3/4 cup sugar
6 eggyolks
1 egg
1/2 tsp vanilla extract

Procedure:
To make the caramel, cook sugar in a pan over low heat. Melt sugar without stirring, until golden in color. Pour into 3 leche flan pans or desired mold ang let it cool until completely set.

Simmer water in a steamer until ready to use.

To make the custard, stir all remaining ingredients lightly in a bowl until well blended. Using a cheesecloth or fine sieve, strain custard mixture and fill 3/4 of the prepared pan. Cover with foil and steam in barely simmering water for 30 minutes or until top is firm to touch. Make sure the water doesn't boil to achieve a very smooth custard. Let cool and chill before serving.

Makes 3 medum size leche flan.

Deep Dish Chicken Pot Pie Recipe

2007-04-08T13:45:00.000+08:00

3 fresh boneless skinless chicken breast
4 tablespoons of real butter
1 small chopped onion
1/3 cup of flour
2 teaspoons of salt
1/2 teaspoon of pepper
2 cups of chicken broth
2/3 cup of milk
3 medium potatoes diced
2 bags of Freshlike Steam in Bag Mixed Vegetables
1 package of refrigerated pie crust at room temperature

Preheat oven to 420 degrees. The secret to preparing this recipe is having all of the ingredients ready at the same time. Cook chicken breast in large pan by covering chicken with 6 cups of water 1 teaspoon of salt, 1/4 teaspoon pepper on medium simmer until done, approximately 45 minutes. While your chicken is cooking, peel and dice your potatoes, after rinsing potatoes, microwave potatoes in 1/2 cup of chicken broth in a covered dish for 6 minutes. Layer 1 of your refrigerated pie crust in a deep dish pie pan. Microwave each bag of mixed vegetables for 6 minutes each, not two bags at the same time. When chicken is done, drain and dice your chicken breast. Heat butter in a large skillet over medium heat, add onion and stir frequently until onion is tender and transparent, then add flour stirring constantly to make your rue. Now add 1 teaspoon of salt, 1/4 teaspoon of pepper and remainder of chicken broth and milk slowly, cook and simmer until creamy, then add the potatoes, mixed vegetables and diced chicken, stir to blend well. Remove from heat and pour into your crust lined deep dish pie pan, top with the remaining pie crust, flute edges to seal and make a couple of slices into the top of crust to vent. Bake approximately 35 minutes until crust is lightly browned, after the first 15 minutes of baking cover the edges of the crust with foil. Let cool approximately 15 minutes before serving.

About the author

Owner of Up2Tempo located in Cincinnati, Ohio selling a variety of Cooking and Dining Magazines , Health and Fitness Magazine Subscriptions and sharing some of my favorite recipes.

Source: GoArticles.com

Healthy Cooking

2007-03-31T23:48:00.000+08:00

Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.

Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.

Healthy Cooking

For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.

When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.

It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.

Seasonings

You may also want to think about the seasonings that you add to your foods when cooking.

Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.

Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.

Baking powders that contain aluminum.

Cooking utensils

Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.

More Things to Consider

Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.

Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.

Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.

Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.

Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.

Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.

Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.

And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.

About The Author

Izzy Morgan offers Health Articles on Nutrition and other health topics at her website http://www.ForHealthTips.com

Source: ArticleCity

Tuna Rellenong Bangus

2007-03-19T12:02:00.000+08:00

Ingredients
1 large milkfish(Philippine bangus)
2 tablespoons calamansi juice
1 tablespoon soy sauce
2 cups bangus meat, deboned
1/4 cup cooking oil
1 tablespoon garlic, finely chopped
1/2 cup onion, finely chopped
200g tuna chunks
1/2 cup green peas
1/4 cup raisins
1/2 cup grated cheese
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
flour for dredging
cooking oil for frying

Procedure
Marinate bangus in calamansi and soy sauce. Set aside. In a pan, sautéin oil, garlic, onion, bangus meat and tuna. Add peas and raisins. Remove from fire and cool. Add cheese, egg yolks, salt and pepper. Stuff the bangus with the meat filling. Dredge in flour. Heat oil and fry until brown. Let cool before slicing. Makes 6 to 8 servings.

Holiday Macaroni Salad

2007-03-19T11:15:00.000+08:00

Ingredients
250g elbow macaroni, cook according to package instruction
4 tbsp bell pepper, chopped and blanched
4 tbsp carrots, chopped and blanched
4 tbsp bagiuo beans, chopped and blanched
1 pc brocolli, chopped and blanched
1 dozen quail egss, boiled and peeled
220 ml mayonnaise
Salt and black pepper to taste

Process
Simply toss all the ingredients together, then season to taste with salt and black pepper.

The History Of Maxwell House Decaf Coffee

2006-12-03T13:44:00.000+08:00

Upon drinking Maxwell House coffee, President Theodore Roosevelt exclaimed Maxwell House coffee being "good to the last drop," it stuck and a famous registered trademark was born.

The Kraft General Foods Corporation now owns the brand Maxwell House coffee. Originally, Maxwell House was the name of a well-known hotel in Nashville, Tennessee. The coffee served at the Maxwell House came from a grocer in the neighborhood named Joel Cheek. Mr. Cheek blended the coffee for the Maxwell House. Sadly, the original Maxwell House burned to the ground in 1961. Another Maxwell house was rebuilt in 1970 a few miles away from the original site. This time it had to get permission from the Kraft General Foods, which owns the rights to the name.

In addition, Joel Cheek built a mansion on the outskirts of Nashville from the proceeds of the sales of the Cheek-Neal coffeehouse, the birthplace of the Maxwell House coffee. The mansion, which is called Cheekwood, was later donated to the people of Tennessee and is presently used as a botanical garden and an art gallery.

From the humble beginnings, the Kraft General foods marketed the Maxwell House coffee and now offers it in different successful variations.

FILTER PACKS

No matter what the brand of your coffee maker, the filter packs will fit just right into your filter basket and are pre-measured with just the right amount of Maxwell coffee to make a good tasting cup. Maxwell coffee filter packs are convenient ways to serve good coffee, because the resulting cup is a consistently reliable cup every time. Each Maxwell filter pack can produce from 4 to 6 cups of coffee. To alter the strength of coffee to your taste, you simply adjust the amount of coffee you put into your coffee maker. No messy clean ups, either. All you have to do is throw away the filter packs. You will typically need three filter packs to make one full pot. Maxwell filter packs are resealable to keep it fresher longer.

SINGLES

The Maxwell coffee singles are packed to look like tea bags and work in the same way. All you need to do is submerge the single in a mug of hot water for about half a minute. If you want a stronger flavor, you can leave the single bag in the water longer until it reaches your desired strength. Once the coffee is at the right level of taste, simply remove the bag and enjoy the same coffee freshness that Maxwell house is famous for.

DECAFFIENATED

Unlike many decaf coffees, the Maxwell House decaffeinated gives the full-flavored taste of coffee without the caffeine.

FRENCH ROAST

The newly improved French Roast Decaffeinated coffee is so full bodied that you won't notice that you are drinking a decaf. Maxwell coffee decaf, both the natural and the regular versions are also available also in convenient filter packs, singles packs, instant, pre-measured and ground forms.

COLOMBIAN SUPREME Decaffeinated

Coffee beans from Columbia are known as the richest coffee bean variety in the world. Colombian coffee beans have been perfectly roasted by Maxwell coffee to bring out that spirited full-bodied taste and aroma of 100% Colombian coffee beans. Maxwell House's Colombian coffee supreme decaf is also available in the caffeinated and regular decaffeinated coffee.

MASTER BLEND Decaffeinated

Master Blend Naturally Decaffeinated coffee from Maxwell House is a masterpiece in coffee roasting and blending. Every coffee bean is masterfully selected to bring out their distinctive, delightful and unique coffee flavor.

Other types of Maxwell House coffee

Instant, Instant Original, Decaffeinated Instant, Sanka Instant Decaffeinated, Custom Roasted and the Single Serve Brewers are also offered as part of the Maxwell House line. They all have that distinctive fine coffee taste, body, flavor and aroma that are aptly described as "good to the last drop."

By Susan Miller via ArticleCity

About The Author
Susan Miller contributes articles to several web sites, including http://reviewssource.com and http://club-product.com.

Fruits and Crabstick Salad

2006-11-28T12:36:00.000+08:00

Dressing*
1 pack (250 ml) all-purpose cream
1/4 cup grated cheddar cheese
4 tsp sugar

Salad
1 cup cooked sago
1 can (850 g) fruit cocktail drained (reserve syrup)
1 cup canned kernel corn, drained
4 pc (60 g) carbsticks (kani), sliced into 3 then shredded

Prepare dressing and set aside.

Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.

Combine with fruit cocktail, corn and crabsticks. Toss lightly.

Combine with dressing. Season with 1/4 tsp iodized fine salt. Chill until ready to serve.

*Dressing option: Make low fat cream dressing by combining 2 tbsp fruit cocktail syrup and 1 tsp unflavored gelatine in a saucepan. Heat until gelatine is dissolved. Set aside. Beat 2/3 cup (154 ml) chilled low fat milk with a wire whisk until slightly thick and frothy. Gradually add 2 tbsp sugar then gelatine mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using. Add 1/4 cup grated cheese just before mixing with the salad ingredients.

Chocolate Yema Balls

2006-11-27T20:31:00.000+08:00

3/4 cup condense milk
1 1/2 tbsp cocoa powder
1 tbsp butter or margarine
50 g peanuts ground (optional)

In a sauce pan, combine all the ingredients over medium heat. Cook, while stirring until thick, for about 10 minutes. Remove from heat and let it cool. Form into small balls and roll in ground peanuts to coat. Best served chilled.

Yields 24 pieces.

Hawaiian Tomato Cooler

2006-11-27T20:26:00.000+08:00

1 can (25 cl) 100% pineapple juice
1 cup tomato juice
1/4 cup sugar
2 tbsp calamansi juice
1 bottle (8 oz) 7-Up or Sprite

Combine all ingredients. Add 2 cups water.

Stir and serve with Ice

Makes 7 servings.

No-Bake Fruit Cheesecake Squares

2006-11-27T16:40:00.000+08:00

1 cup chocolate cookie crumbs
1/4 cup light/lite margarine, melted
1 pack (240 ml) sour cream
125 g light cream cheese, softened
2 to 3 tbsp sugar
1/4 cup orange marmalade
1 can (439 g) Fruit Cocktail, drained (reserve syrup)
1 envelope unflavored gelatine

Mix crumbs and margarine. Press into a 7" or 8" square pan. Freeze for 10 minutes.

Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.

Sprinkle gelatine over fruit cocktail syrup. Cook over low heat in a saucepan until gelatine is dissolved. Beat into sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until firm.

Makes 16 servings.

Party Chocolate Fountain

2006-11-21T17:36:00.000+08:00

The number of chocolate fountains should not exceed the amount needed to feed your party guests' hunger for dessert. The selection of a chocolate fountain is always a beautiful attraction for the crowd at even the most sophisticated parties. A chocolate fountain may not be good to own; the best idea may be to rent one, because more than likely you will only use it for really big events that may not happen often. A chocolate fountain can be bought by anyone, however in order to find a moderately priced one it is best to shop around. When it comes to interesting party centerpieces, a chocolate fountain can leave many a guest breathless with anticipation to try it. The building of a chocolate fountain can almost be as fun as tasting the end result of your project.

Chocolate fountains are not capable of melting chocolate directly in the base, therefore you have to melt the chocolate in the microwave before you put it in the fountain. The selection of the foods to dip in the chocolate fountain is also an important part of making the dessert a hit at your social gathering. The selection of several chocolates can be presented in more than one fountain which allows the guest to pick their favorite. The grocery supplies for your chocolate fountain need to be simple to get and not too expensive either, even if you buy the name brand items. When it comes spectacular desserts, you don't get much better than a chocolate fountain for your next party.

The building of chocolate fountains may be a piece of art depending on the styling and size of the fountain. The number of people attending your event will dictate how much of a chocolate fountain your party will need. Chocolate is pumped up the inside of the fountains and flows constantly over the tiers, creating a nice chocolate stream for everyone to enjoy. The number of chocolate bars used to make one chocolate fountain depends on how many guests will be served by the party. When it comes to having a chocolate fountain, it's like a molten sea of chocolate bubbling up like lava from a volcano and spilling down the side.

When it comes to outdoor chocolate fountain rentals, the best answer would be to browse online or ask a person who has done used someone local before. The place most chocolate lovers want to go would include a chocolate fountain that was big enough for them to step into. Chocolate fountains are now the greatest thrill at all big events, it does not matter if it is an anniversary or a big office party everyone will be searching for the chocolate fountain.

By Gerry Lewis via ArticleCity

About The Author
Discover all there is to know about Chocolate Fountains. Visit below for full details: http://www.chocolate-fountain-lancashire.info

Peppermint Sweets Gift

2006-11-15T21:17:00.000+08:00

At Christmas time we all like to indulge in rich foods, such as Christmas pudding and Christmas Cake, sweets and candy. During the Second World War when food was rationed, children went without sweets. Sugar was rationed to 8oz (225g) per person per month. Sugar is the main ingredient of sweets, which is why they were so scarce and why they became a luxury item.

To make peppermint sweets you will need... 12 tablespoons of icing sugar, 1 egg white, green food colouring (optional), peppermint flavouring and cooking chocolate.

Remember to wash your hands and clean the work surfaces before you begin.

Method... Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.

Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.

Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don't let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.

Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.

To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.

A perfect Christmas gift for someone with a sweet tooth.

By S. Roberts via GoArticles

About the Author

S. Roberts is one of Santa's Helpers and writes for http://www.santaspostbag.co.uk a Christmas educational & activity website. For more festive ideas & gifts to make visit http://www.santaspostbag.co.uk/homemade-christmas-gift-ideas.html SantasPostbag is in association with http://www.bigboystoyz.com Together keeping Christmas Magical

The Chocolate Fantasy

2006-11-08T15:59:00.000+08:00

Chocolate is produced from the beans of the cacao tree, which originated in South America, and now grows in Africa, the West Indies, the tropical parts of America, and the Far West. Used as the main ingredient in numerous recipes, chocolate constitutes one of the most loved materials known in today's food world. Children and adults both appreciate chocolate's unique aroma, taste, color and texture and prefer it in comparison to other foods.

The cacao beans, from which chocolate is produced, are large pods -once harvested, both the pulp from the pods and the bean are allowed to ferment in the sun. The pulp evaporates and the bean develops its chocolaty flavor. Later, the outer skin is removed and the beans are left in the sun for a little longer or roasted. Finally they are shelled and the kennels are used for making cocoa and chocolate.

Chocolate once purchased has to be stored in a cool, dry place, away from heat or direct sunlight. Most chocolate can be stored for about a year. When it is stored in the refrigerator or freezer, chocolate can last even longer, but one should be careful with its wrapping as it might pick up flavors from other foods if not properly handled.

If you enjoy using chocolate in your meals, you have to be aware that it should not be melted over direct heat, except when melted with other ingredients, and even then heat should be very low. For easily melting chocolate, begin by breaking it into smaller equal-sized pieces (chunks) of chocolate and placing them into a heat-proof bowl or pot. Then you should place the bowl or pot over a pan of hot water, making sure the base of the bowl is not in direct contact with the boiling water. Once the chocolate starts to melt, stir gently and if necessary leave over the water a little longer. No drops of water or steam should come into contact with the melted chocolate at any time as it will solidify.

After your chocolate is melted, you can use it to create anything, from chocolate cookies and treats to cakes and beautiful decorations. Keep in mind that chocolate sets best at 65oF although it will set, more slowly, in a slightly hotter room. Finally, be careful when you place chocolate into the refrigerator especially after the melting process as it might develop a white bloom.

By Kadence Buchanan via ArticleCity

About The Author
Kadence Buchanan writes articles for http://inutritioncentral.com/ - In addition, Kadence also writes articles for http://foodandourlives.com/ and http://universeofbeauty.net/.

All About Chocolates

Never Burn The Bottoms of Your Cookies Again!

2006-11-03T16:19:00.000+08:00

If you are like me, you love to bake cookies, but hate the all-too-familiar problem of burning the bottoms. During the past couple of years, I have discovered some techniques that have ended my burnt cookie bottoms frustrations. I know these techniques will work for you as well. Happy baking!

Oven Temperature

The first step on how not to burn cookies is to make sure your oven temperature is accurate by checking it with an oven thermometer. I bought one recently at a discount store for under $4.00. If your oven thermometer does not match your oven temperature setting, you will want to have your oven calibrated.

Oven's Center Rack

Bake cookies on the oven's center rack only. By using the oven's center rack, your cookies will receive the same amount of heat on both sides of the cookies.

Baking or Pizza Stones

Bake cookies on flat baking or pizza stones. Baking stones are available at most specialty kitchen stores or online. They are much better for baking cookies than any metal pan because they are porous and allow air to circulate evenly through your cookies while they are baking.

Scoops

I recommend using scoops instead of spoons or your hands for placing cookie dough onto the baking stones. These are also available at most specialty kitchen stores or online. The scoops ensure your cookies will be the same size and will be beautifully round when they are baked. They also make releasing the cookie dough onto the baking stones easier than using spoons or your hands.

Parchment Paper

Always use parchment paper when baking cookies. Using parchment paper keeps your baking stones clean for easier clean-up. More importantly, it allows you to easily remove the cookies from the stone to the wire cooling racks without messing up the beautiful round shape of the cookies. Once the cookies are completely cooled, they easily peel from the parchment paper. No more scraping cookies!

About the Author

The Cookie Chef, Monica Brooks, is a full-time Mom and cookie connoisseur. She is the author of The Guaranteed No Burnt Bottoms Cookies Cookbook available at http://www.NoBurntBottoms.com. She lives in the Louisville, Kentucky area with her husband and two children.

Sensational Chocolate Oatmeal Cookies

2006-10-16T11:29:00.000+08:00

This is an absolutely spectacular recipe for chocolate oatmeal cookies. Though oatmeal cookies are not considered a cool, modern dessert by many, there is a reason that traditional recipes survive over the decades. And this recipe proves it -- sometimes traditions are best! Even the kids will want to get involved to make a treat that's quick to make and healthy, too.

Chocolate Oatmeal Cookies
Prep: 10 min, Cook: 10 min.

* 3/4 lb. semisweet chocolate chips
* 1/2 cup soft unsalted butter
* 1 egg
* 1/2 cup sugar
* 1/4 tsp. vanilla extract
* 3/4 cup all purpose flour
* 1/4 tsp. baking soda
* 1 tsp. baking powder
* 3/4 cup quick or old fashioned oats, uncooked
* 1/4 tsp. salt (optional)

Oven should be preheated to 375°F. Separate 1 cup chocolate chips from the rest and melt this in a saucepan over low heat. Set aside.

Beat sugar and butter together in a bowl until smooth and fluffy. Add the melted chocolate, vanilla, and egg.

Remaining ingredients should be combined in another bowl. Stir in the remaining chocolate chips and the chocolate mixture made previously.

Place rounded tablespoonfuls on an ungreased cookie sheet, bake 8-10 minutes as needed, then cool 1 minute on the cookie sheet before removing cookies to a wire cooling rack.

To freeze cookies, cool rapidly to retain freshness. All dairy and egg-based foods should be cooled in a refrigerator. Place the single-serving amounts in freezer-proof containers and seal tightly. If aluminum foil is preferred, wrap and fold edges to seal securely and place on a flat surface to prevent cookies from becoming misshapen.

Place containers in freezer until frozen. (Once the cookies are safely frozen, the flat surface, such as a cookie sheet, can be removed to save freezer space). Cookies will stay fresh in the freezer for up to 2 months. Before unwrapping, make sure to thaw cookies completely at room temperature. Enjoy! (In moderation, of course. But who says moderation has to mean just one at a time?)

By Donald Wilson via ArticleCity

About The Author
Donald Wilson contributes to several online magazines, including http://hopir.com and http://bowyn.com.

Tips to Buying Chocolate Online

2006-08-04T09:38:00.000+08:00

I made a whole website dedicated to chocolate. People come here to get websites, learn about chocolate history.. and suddenly, they feel the need to go out there and buy a snickers. Sometimes they search on the internet for chocolatiers. There are hundreds of different chocolate-buying websites on the internet, all of which offer great deals and promotions. So if you're in the mood for chocolate and can hold your sweet tooth for a little while, you can find it online.

The trick to buying food online is to look for the best deals and promotions. Some gift websites that offer chocolate can charge you an arm, a leg, and two eyeballs for 4 pieces of chocolate that you won't even get to eat for about 2 weeks! But consider, if you pay too little.. it will taste horrible! Trust me.

A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like Hershey's Gifts. com and Richart Chocolates. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on their chocolate, it may be cheaper the next batch that you order. What about that FREE shipping? These are misleaders, people. You're paying the shipping already with your over-priced chocolate.

Check out their layout! Do they have an FAQ page? Secured payment? Ingredient information? Also, send them an e-mail and ask them a question. Give them a call. Don't have a question? Make one up! See how fast they respond to e-mails. Check and see if these people will answer the phone if you have a problem with your order. And last, don't order chocolate in the summer! I don't care what kind of insulated packaging they are offering. It's better to be safe than sorry.

Just make sure you take precautions when it comes to food. There are great deals out there and a few duds. So if you're in the mood for chocolate and you would like to have the luxury of having it delivered to your home, order online.

Original Article by Cristina (http://www.chocojunkie.com) via GoArticles

FudPro - Great Chocolates

Chocolate and Your Emotions

2006-07-25T13:27:00.000+08:00

We've heard it all before. Eating chocolate is said to have an effect on how we feel. Michael Russell wrote in his article:

The Effects Of Chocolate On The Emotions

It is common perception that chocolate is a mood elevator although some people believe that it causes headaches and migraine. Though it is widely accepted that chocolate affects our moods, the research on this is still in a fluid state. Every contention is fiercely debated. We will discuss various ways that chocolate affects our moods and emotions, according to the present set of beliefs.

Chocolate affects us both negatively and positively. Some people, when they are sad or depressed, experience a craving for chocolate. On eating chocolate they report that their mood is elevated and they feel better. This elevation in mood is temporary though and when this effect wears off, they again revert to their previous state of mind.

There are many health benefits that are attributed to chocolates. It is good for the heart. It increases the responsiveness of blood vessels which is useful for preventing heart disease. It also increases glucose tolerance. Chocolate also contains some substances which have an anti oxidant effect. This is helpful in preventing cancer.

Chocolate is reported to cause headache, obesity, rectal itching, heart burn and emotional problems like irritability, confusion, anger and depression.

Chocolate is rich in carbohydrates, which increase the rate with which tryptophan enters the brain. This increases the level of serotonin, a neurotransmitter that regulates moods, creating a good feeling.

The addictive property of chocolate is also well documented. This is evidenced by the fact that some people, when trying to give up alcohol, depend on chocolate to satisfy their cravings. This drug-like property is attributed to caffeine, anandamines, phenylethylamine and magnesium that are present in chocolate. The presence of caffeine and magnesium can contribute to a feeling of craving for chocolate. Ananadmides affect the brain in a similar way to marijuana, though research in this field is still debated.

There are more than 350 chemicals in chocolate. Some of these are believed to cause allergic reactions. Some scientists believe that phenylethylamine and theobromine could cause changes in moods. Phenylethylamine causes blood pressure and blood sugar to rise. It generates a feeling of alertness and contentment thus creating a feeling of well being. But, a short period of emotional high is followed by a period of emotional low. Theobromine is found naturally in cocoa and acts as an anti-depressant, but has been known to be toxic to animals.

Eating chocolate can also give rise to a feeling of anxiety. Phenylethylamine is said to cause dilation of blood vessels in brain causing headaches. Though it is still debatable whether phenylethylamine reaches the brain.

One ounce of chocolate contains 20 mg of caffeine. Researches on the effects of caffeine have reported that caffeine can cause problems in sleep, restlessness, irritability, heartburn and anxiety. Withdrawal from caffeine causes fatigue and headaches.

Tyramine is another amino acid present in chocolate. Though it is not certain whether any significant amount of tyramine reaches the brain, yet it is known that it causes blood vessels to expand and contract causing dull headaches.

Women appear to crave chocolate more than men, including diabetics. Some amongst these women reported that only chocolate and nothing else could satisfy their craving. The presence of magnesium in chocolate can account for the fact that during PMS (Post Menstrual Syndrome) craving for chocolate increases in women, as during this period a deficiency of magnesium may arise.

With all this contradictory information on the effects of chocolate on mood, one has to observe from one's experiences and decide whether chocolate is right for one. But, certainly, large amounts of chocolate will effect us physically or emotionally one way or another.

Michael Russell Your Independent guide to Chocolates
Article Source: EzineArticles

FudPro: Chocolates everywhere

Chocolate Curls and Chocolate Leaves

2006-07-23T23:35:00.000+08:00

I love chocolate and so are most people. Nobody can resist the temptation of having chocolate. It's the good sin to commit. Rosie Shaw of Cook-it-all cooking and free recipe website has this tips for working with chocolate:

Do not substitute cocoa for chocolate if a recipe demands you to use chocolate.

Do not melt chocolate directly over heat as it burns very quickly. Break the chocolate up and place the pieces in a small bowl, or on a plate, set over a pan filled with gently simmering water so that the chocolate does not get too hot. Leave it to melt without stirring. Use as directed in the recipes.

To cool any chocolate decorations that you are making, avoid putting it in the freezer as the chocolate is likely to ‘sweat’. It is better to cool it in the fridge or outside

Here are the techniques for making Simple Chocolate Curls and Chocolate Leaves

Chocolate Curls

To make simple curls, the chocolate should be at room temperature. Shave off long silvers using a vegetable peeler or a knife.

For a more professional look, melt the chocolate in a bowl set over simmering water.

Let it cool for one minute. Then pour it on to a slightly oiled work top and spread it out thinly with a spatula to 3mm.

Leave to cool and when it is on the point of setting, hold a long sharp knife upright, with a hand at either end, and pull it towards you with a gentle sawing action.

Let the curls on a baking sheet to harden.

Store between sheets of grease-proof paper in an air-tight tin.

Chocolate Leaves

You can use small leaves of any shape that you desire to make chocolate leaves.

Wash the leaves and dry them.

In a bowl of steaming, NOT boiling water, melt the chocolate.

Coat one side of the leave either by using a brush or by dragging each leaf over the chocolate.

Place on a plate to cool, in the refrigerator if you like, with the coated side up.

After an interval of 10-15 minutes, coat the leaves once or twice more with chocolate, allowing it to cool each time.

Multiple layers of chocolate make the leaves harder and easier to work with.

After the chocolate is hard again, gently peel off the leaf, starting from the stem end of it.

There you will have lovely chocolate leaves, complete with veins.

Use it to decorate the cake in any way you please.

FudPro: Loves chocolate

Cooking with Kids

2006-03-10T11:27:00.000+08:00

Cooking with kids can be fun. It offers a pleasant experience for both you as an adult and them as children. Here are some tips to make the experience both safe and enjoyable.

Children should be encouraged to:

Do hand washing before handling of food.
Get all equipment prepared before beginning to cook.
Read the ingredient list and directions before beginning to cook.
Ask for help or advice before they get started.

Things to teach the kids while they are cooking:

Use hot pads when handling hot cookie sheets and pans.
Use knives safely by using a cutting board and cutting away from themselves.
Wipe up floor spills to prevent falls.
Turn handles of saucepans toward the center of the stove.

When finish baking, they should be reminded to clean up. This includes:

Doing all dishes and wiping off counter tops and tables.
Turning off the oven.
Returning ingredients and equipment to their original places.

Grated Chocolate Tip

2006-03-07T10:30:00.000+08:00

When making cakes that involves grated chocolate, avoid crumbling them into brittle pieces by putting 1 ounce semi-sweet chocolate into microwave oven on DEFROST for 20 t o40 seconds before grating. Enjoy your sweet guilty pleasure.

FudPro - Chocolate treats

Gray Discoloration in Chocolate

2006-03-06T11:04:00.000+08:00

The gray discoloration in chocolate is called "bloom". Cocoa Butter Bloom happens when chocolate is stored at temperatures above 78F melting it and causing the cocoa butter to rise to the surface. Sugar Bloom occurs when condensation causes sugar to dissolve and rise to the surface.

If chocolate bloom, don't worry. Bloom does not affect the chocolate flavor and quality and usually regain its original color when used in a recipe.

To prevent bloom, store chocolate tightly covered in a cool dry place.

FuPro - All about chocolates, everything chocolates

Chocolates thickens or seize during melting

2006-02-23T17:00:00.000+08:00

What casuses chocolate to thicken or "seize" when melting? When chocolate has "seized", it could be one or a combination of the following factors:

Heat that is too high - above 120F
Condensation of steam droplets
Water drops on utensils or equipment

When this happens, do not dispair. To return chocolate to its original consistency, stir in 1 teaspoon solid shortening (except butter because it contains water) for every 2 ounces of chocolate used.

FudPro - Chocolates are good

Drop Cookies

2006-02-22T15:42:00.000+08:00

Drop cookies are the easiest of all cookies to make making them ideal for first time bakers and children. Here are some of the guidelines for children to follow when baking drop cookies or anything that has to do with baking.

Guidelines in Baking Drop Cookies

Have a grown-up close by to help.
Read the recipe carefully and gather together ingredients and baking utensils.
Place one cookie sheet at a time on the middle oven rack.
Check the cookiesat the earliest baking time indicated.
Always use potholders to remove cookie sheets from the oven.
Let hot cookie sheets cool before putting the next batch of dough on them.

Steps in Baking Drop Cookies

In large mixer bowl, beat brown sugar, sugar, margarine and shortening until the mixture is light in color and fluffy in texture. This takes 2 to 3 minutes with an electric mixer. If you are using a wooden spoon, it will take longer. Add the egg and vanilla and beat until the mixture is smooth and creamy. The flour, baking soda and salt caan be mixed in with an electric mixer or stirred in until it is completely combined. The dough will be quite stiff.
Using a wooden spoon, stir in the chopped chocolate and nuts until the pieces are evenly distributed.
To bake the cookies, drop small amounts of cookie dough onto a cookie sheet. An easy way to do this is to use a rubber spatula and regular-sized tablespoon to spoon and drop the dough in equal-sized mounds, about 2-inches apart on the cookie sheet to allow for spreading during baking.

FudPro - All about chocolates. Everything chocolates

Anytime Treats

2006-02-20T09:16:00.000+08:00

Anytime treats are chocolatey goodies for lunchtime, snacktime, bedtime or anytime.

For the dedicated chocolate lover, chocolate treats don't have to be sophisticated, highfalutin or elegant. They just have to be good and chocolatey. And that best describes this assortment of treats -- good, chocolatey, and ready for eating.

These are the goodies you grab when you need a pick-me-up snack, when you're packing a lunch, when you're settling down to watch the late-late movie, when you want a "little something" to go with a steaming mug of coffee. They're the treats like grandma used to make on cold, rainy days. They're bars, biscuits and breads; cupcakes, coffee cakes and cookies. They are fun to make and fun to eat.

Chocolates - Good Chocolates

Brownies Baking Tips

2006-02-13T14:39:00.000+08:00

What is it with brownies that we just can't say no? How did brownies came to life? It's a big mystery how brownies were born. But whether they are fortunate result of a failed chocolate cake or conspicuously concocted, there's no deep, dark secret behind their popularity. Just deeo, dark chocolate (or white chocolate, or caramel, or mint or peanut butter)!

However, there are a few secrets to baking the best-ever brownies:

Choose pans specified in the recipe and prepare them according to the directions.

Mix according to recipe directions being careful not to overmix.

Bake brownies only for the time indicated in the recipe, or until et. This test for doneness is to feel structure beneath your finger when you lightly press the brownie surface.

Brownies can be as plain as a white-washed farmhouse or as gussied up as a Victorian mansion. With equal aplomb, they adapt to lunchboxes or dessert buffets. With the fanciful addition of frostings, flavorings, fillings or fruits, they are transformed into gourmet delights.

FudPro - All about chocolates, Everything chocolates.

Packing Cookies, Brownies and Bars for Shipping

2006-02-13T11:03:00.000+08:00

If you are thinking of starting baking cookies, brownies and bars as a home business and you need to ship them to your customers, there are some things for you to consider. What are the kinds of cookies, brownies or bars that can be shipped, how to pack them, and how to ship them.

Those that can be shipped:

Unfrosted crispy or chewy bars
Chewy of fudgy brownies
Firm cut-out cookies
Drop cookies

Those that shouldn't be shipped:

Cake-like brownies or bars
Soft cookies
Cookies or bars with soft frosting
Cookies or bars with ingredients that might melt or spoit in warm weather

Packing your cookies, brownies or bars:

Use plastic or metal containers
Line containers with plastic wrap, waxed paper or aluminum foil
Pack cookies, brownies or bars snugly
Cushion cookies with crumpled waxed paper so they do not shift
Wrap more tender cookies individually in plastic wrap or in back-to-back pairs

Shipping you cookies, brownies or bars:

Pack each container of cookies, brownies or bars in a strong cardboard shipping box
Tuck crumpled newspaper or waxed paper around container to prevent shifting
Label box carefully
Mark the shipping box "perishable" to encourage careful handling

Packaging Chocolate Cookies

2006-02-11T08:42:00.000+08:00

Packaging enhances the appearance of your chocolate cookies given as gifts. Try these packaging ideas for cookies you wanted to share:

Use decorative paper or freezer bags, then tie them with colorful ribbons or strings.

Wrap and decorate coffee or shortening cans with wrapping or contact paper.

Use wide-mouth canning jar in packing chocolate cookies. Cover the lid with fabric and secure by screwing on the outer ring.

Weave ribbons through fruit or vegetable baskets lined with cellophane or plastic wrap.

Chocolate Substitutions

2006-02-10T11:32:00.000+08:00

Having a hard time looking for that exact chocolate to use? Here is the list of which chocolate can be substituted with what's available.

For semi-sweet chocolate chips in cookie recipes, substitute white or milk chocolate chips or chunks

For 1 ounce (1 square) unsweetened chocolate, use 3 tablespoons semi-sweet chocolate chips or 1 ounce unsweetened chocolate and 1 tablespoon sugar.

For 6 ouncees (1 cup) semi-sweet chocolate chips to be melted, use 6 tablespoons unsweetened cocoa, 1/4 cup sugar and 1/4 cup shortening.

For a 4-ounce bar of sweet cooking chocolate to be melted, use 1/4 cup unsweetened cocoa, 1/3 cup sugar and 3 tablespoon shortening.

Enjoy chocolate cooking.

Cooking with Chocolate

2006-02-10T11:16:00.000+08:00

Chocolate are pretty easy to cook. Here are some of the tips on cooking with chocolate.

Facilitate melting by breaking chocolate blocks, bars or chunks into smaller uniform pieces.

Place chocolate pieces for melting in pan or dish that is completely dry and use thoroughly dry utensils for stirring.

For range top melting, place chocolate pieces in heavy saucepan. Avoid scorching and stiffening by stirring constantly over low, even heat not exceeding a temperature of 110 degree celsius. Melted chocolate should feel lukewarm, not hot, to the touch.

If chocolate should harden or stiffen during stove-top melting, add 1 teaspoon shortening or oil (not butter) for each ounce of chocolate and stir until texture returns to normal.

For microwave oven melting, place chocolate pieces in microwave-safe container. A 1-ounce square will take 1 to 2 minutes on medium setting to become soft enough to stir to smooth consistency. Add 10 seconds per each additional ounce. Six ounces chocolate chips need 2-1/2 to 3-1/2 minutes of medium microwave heat to become soft enough to stir. Add 2 to 3 minutes for each additional cup of chips. Note: Most chocolates melted by microwave method will retain original shape even though they have softened to proper consistency. Look for glossy appearance and stir before adding additional time.

It is recommended to use 650-watt microwave ovens.

Source: Pillsbury - Make Mine Chocolate

Keeping Cookies Fresh

2006-02-10T10:54:00.000+08:00

I am fond of eating cookies. And we buy or bake cookies by the bag. But there were times that the cookies gets spoiled faster than you can consume them. Here are some tips on keeping your cookies fresh and tasty longer.

To prevent flavors from mixing, store each kind of cookie in a separate container.
To keep soft cookies soft, store in a container with a tight-fitting cover. Place sheets of waxed paper between layers so cookies won't stick together.
To keep crisp cookies crisp, store in a container with a loose-fitting cover. However, if you live in a humid climate, containers should be tightly covered.
To store bars, place in a tightly-covered container or leave them right in the baking pan. Cover the pan with foil, plastic wrap, or slip it into a plastic bag.

Source: Pillsbury - Poppin' Fresh Homemade Cookies

What is FudPro

2006-02-06T10:25:00.000+08:00

Oh no!!! Yet another food blog. What else do people have in mind these days? The same idea goes around the internet. There are less new concepts introduced today. So why not jump into the bandwagon, I say.

But not so quick. This is not yet another Food Blog. This is another crappy Food Blog. See? There's a big difference between just a food blog and being crappy. Being crappy brings in crappy people. I guess you're thinking you'll stop reading at this moment. But wait, I didn't mean crappy blogs have crappy readers. Readers can read whatever they like. They are in search for better things to read. This blog won't offer you something better to read but, it will definitely give an idea what goes inside a crappy food blogger's mind. Just watch what comes out of this project.