The Cold Turnkey

The first time I ran across parmesan wafers I was in a steak
house with my dad. He had ordered a salad and immediately began
raving about these strange flat cookie looking things. After a
few minutes of him raving I decided to try one. It turns out he
was right. They were parmesan wafers, we ended up ordering these
tangy, crunchy wafers as an appetizer and continued to enjoy
this new found treat.

Later after trying to re-create the recipe at home I finally
called my dad. I had come up with the combination that made
those tasty parmesan wafers such a treat. We now serve these
parmesan wafers with salads, soups and on occasion as a simple
appetizer.

Now when my dad comes to visit I still make this special treat
that we discoverd together.

1 Cup grated parmesan cheese, grate with the largest holes on
the grater

1 Tbs all-purpose flour

tsp ground pepper

Stir together all three ingredients. Spoon tablespoon amounts
of mixture onto a cookie sheet lined with parchment paper. Place
each spoon full about 4 inches apart. Flatten each mound with
the back of a greased spatula.

Bake at 375 in the middle of the oven for about 10 minutes or
until golden brown. Cool slightly then transfer to plates.

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don’t know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the “ultimate” steak for cooking out.

- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, cup of chili sauce, up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Mike Sullivan is an author on the topics of grilling, preparing and cooking steaks, and choosing the right cuts of meat. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.

Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods.

Cheese & Spinach Pinwheels

12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) can water chestnuts, drained, chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas

In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve, remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels.

Hot Pepper Cheese Dip served with Tortilla Chips

1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese
1/4 c. chopped ripe olives
1 (2 oz.) jar diced pimiento, drained
1 T. thinly sliced green onion

In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.

Marinated Antipasto Platter

Marinade:
1/2 c. olive or canola oil
1/2 c. white wine vinegar
2 T. country-style Dijon mustard
1 T. honey
1/8 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. dried basil leaves
1 tsp. dried parsley
1/4 tsp. dried oregano leaves
1 tsp. minced garlic
Antipasto:
2 c. canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4-inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb. thinly sliced roast beef, each slice cut into 1-inch strips,
rolled up and fastened with a wooden pick
2 (6-oz. each) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar peperoncici (pickled peppers), drained
1/2 lb. Provolone or Mozzarella cheese, cut into 1/2-inch cubes
1/4 lb. thinly sliced salami, rolled up and fastened with wooden picks

Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, peperoncici, cheese and salami. Yields 16 servings.

Vegetable Platter served with Pineapple Pepper Dip

1 c. chopped assorted bell peppers (red, green and yellow)
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple, well drained
1/8 tsp. salt
2 T. coarsely chopped fresh cilantro or parsley
2 T. thinly sliced green onion
2 tsp. finely chopped seeded jalapeno pepper
1 tsp. grated lime peel
1 tsp. lime juice
Platter of assorted fresh vegetables (see Recipe Note)

In a small mixer bowl, combine chopped bell peppers, sour cream, cream cheese, crushed pineapple, salt, cilantro, green onion, jalapeno, grated lime peel and lime juice. Beat at medium speed, scraping the bowl often, until well mixed (1 to 2 minutes). Cover and refrigerate for at least 1 hour before serving. Serve with a platter of fresh vegetables sticks. Recipe yields a generous 3 cups of dip.
<> Recipe Note: Choose from the following list of fresh vegetables to serve with dip: celery sticks, carrot sticks, broccoli, cherry tomatoes, cauliflower, bell pepper strips, cucumber slices, radishes, asparagus spears, zucchini sticks or slices, snow peas.

Sweet & Sour Meatballs

Meatballs:
1 lb. lean ground beef
1 (12-oz.) pkg. spicy-bulk pork sausage
1/2 c. dry bread crumbs
1/2 tsp. dry mustard
1 lg. egg, lightly beaten
1 T. soy sauce
Sauce:
1 (20-oz.) can pineapple chunks in unsweetened juice,
drained, reserve juice
2 T. firmly packed brown sugar
1 T. cornstarch
1/2 tsp. ground ginger
1 T. soy sauce
2 T. cider vinegar
2 med. green bell peppers, cut into 1-inch pieces

In a large bowl, combine ground beef, pork sausage, bread crumbs, mustard, egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15×10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile, in a 1-quart saucepan, combine reserved pineapple juice, brown sugar, cornstarch, ginger, soy sauce and vinegar. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute, stirring constantly; remove from heat. In a 2-quart casserole, place baked meatballs, pineapple chunks, green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs.

Fruit Platter served with Peanut Butter & Honey Dip

1/2 c. creamy peanut butter
1/4 c. whole milk
1 c. sour cream
2 T. honey
1 tsp. ground cinnamon
Platter of assorted fresh fruit (see Recipe Note)

In a medium bowl, stir together peanut butter, milk, sour cream, honey and cinnamon. Blend until smooth. Use as a dip for fresh fruit. Dip may also be used as a spread for crackers, bagels, toast or bread. Store refrigerated. Yields 1-1/2 cups.
<> Recipe Note: Choose from the following list of fresh fruit to serve with dip: whole or halved strawberries, sweet cherries, pineapple chunks, orange wedges, kiwi slices, melon balls or slices (cantaloupe, watermelon, honey dew), red and green seedless grapes, mandarin orange segments, papaya wedges.

Honey-Glazed Snack Mix

5 c. bite-size crispy corn cereal squares
3 c. miniature pretzels
2 c. pecan halves
1/2 c. butter or margarine, melted
1/2 c. honey

In a 15×10x1-inch baking pan combine cereal, pretzels and pecans; set aside. In a small bowl, stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings.

For detailed information on how to successfully plan an appetizer buffet, read the following article, “How to Plan a Party That’s Enjoyed by All” at Bedrock Press - http://www.bedrockpress.com/archives-classes/2004/11-2004.html

Copyright ©2005 Janice Faulk Duplantis

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit www.bedrockpress.com to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit www.bedrockpress.com/subscribe.html to subscribe.

Made from Clover Leaf Flaked White Tuna, a mouth-watering burger for dinner thats sure to appeal to the kid in everyone!

Ingredients

Nutrition Details

Nutrition Features

• * Excellent source of vitamin B12 (80 %DV), vitamin D (100 %DV), vitamin E (25 %DV), folate (35 %DV), niacin (30 %DV), thiamin (25 %DV), riboflavin (30 %DV), calcium (40 %DV), iron (25 %DV), phosphorus (45 %DV) and zinc (25 %DV).
• * Good source of vitamin B6 (15 %DV) and magnesium (25 %DV).
• * Source of fibre

Beat eggs and mix in crumbs, pickles, green onion, salt and pepper. Crumble in the tuna and add the shredded cheese; toss to combine. Form mixture into four equal-sized patties, each about 1/2-in (1 cm) thick.

Chill for 15 minutes.

Heat the oil in a large, nonstick skillet set over medium heat. Add the tuna patties without crowding the pan. Cook for 3 to 5 minutes per side, or until lightly browned. Top each patty with a cheese slice. Cover the pan and remove from the heat. Let stand for 2 minutes or until the cheese is melted.

Transfer patties to buns and top with pickles, lettuce, tomato and onion (if using).

Makes 4 burgers.

Tip: To cook the patties on the grill: Preheat the grill to medium and grease well. Cook the patties for 3 minutes per side or until lightly browned. Add the cheese slices during the last minute of cooking.

Good news! A recent study suggested that resveratrol, a red wine compound, may extend our life.

The study was conducted on fries and worms to see if resveratrol can extend life in these creatures. Previous studies suggested that yeast life can be extended with resveratrol.

It was found that worms and fires fed resveratrol live 30% longer than those that were not fed resveratrol.

Fries and humans share many biological processes. Therefore, there is a chance this red wine compound may also extend life in humans.

Previous studies have found that resveratrol is protective against heart diseases largely due to the antioxidative properties of this compound.

However, the current finding, life-extension with resveratrol, may not be due to its antioxidative properties. Rather, resveratrol may act just like calorie-restriction that activates proteins called sirtuins similar to sir2. Sir2 is an important protein that is present in many animals and participate in the aging regulations.

More good news with resveratrol! Resveratrol does not have any negative impact on the fertility while calorie-restriction may cause infertility. Actually, resveratrol boosts the fertility of fries.

The researchers plan to continue their work on mice. If they can duplicate the same results in mice, resveratrol can be a wonder chemical that can help us extend our life to certain degree.

This study was done by David Sinclair of Harvard Medical School in Boston and colleagues at the University of Connecticut and Brown University in Rhode Island. The study was published in the July 13 issue of journal Nature.

About The Author

John Roberts is a freelance writer for foodconsumer.com

Is it truth that sweets can be seasonal, like kinds of sport or cloth? Yes, they can. In winter it’s time for us to pass to all that dishes, we refused to eat in summer: thick, hot, nourishing and hearty.

What we need to eat in winter

All fruit with vitamin C - it strengthens immunity and prevent from colds, give forces to us, tones up and cheers you up, like tea or coffee. Plenty of vitamin A is vital, as it controls our good adaptation to long gloaming and short light day, moreover, it makes our skin elastic, able to resist cold and freeze. So, we generously add citrus juices, rich in vitamin C, or black-currant syrup in all desserts.

Sea-buckthorn juice contains a lot of carotenes (provitamin A). Yolks contain natural vitamin A.

Immune system needs a lot of protein - it produces antibodies of proteins, protecting us from flu and bugs. Milk, cream, sour cream are excellent sources of protein.

All hot dishes help nutritive materials to be completely assimilated and in cold weather protect us from excess weight - as completely processed food almost is not saved in our organism as hypodermic fat, but burn during calorification. That’s why we like hot dessert drinks in winter so much. Kitchen herbs, improving blood circulation, have the same warming effect - cinnamon, cloves, ginger, - and strong alcohol - rum, brandy, whiskey and cognac, - that are generously added in fillings for pies, cakes, puddings, spice-cakes and cookies.

Warming sweet drinks

Do you always boil tea with water? Try to cook a “mountain Scotch tea” on milk! Pour a table-spoon of black tea with boiling milk (400 ml), leave covered for 7 minutes, add 2 table-spoons of flower honey or brown sugar to your taste. Children like this drink.

A “mountain tea for a lady” is very interesting. Whisk 2 egg yolks and 100 g of sugar in white foam and mix with strained hot tea, boiled on milk. A drink will be very nutritious - obviously, in Scotland men liked chubby ladies with voluptuous shapes.

Note, - black tea, rich in tanning agents, helps organism to assimilate milk - including people who stand milk badly.

You can drink hot juices, instead of usual tea, - orange or black-current ones, adding sugar to them and serving up 35% of whipped cream without sugar. A hot grape juice with a pinch on cinnamon, couple of cloves and a tea-spoon of orange peel is very tasty.

Forget about calories!

Of course, we won’t do without hot chocolate in winter - aromatic and piquant. Melt 70% brown chocolate (150g) broken to pieces on a water bath with milk (100 ml), then add a peel of one orange, half of tea-spoon of cinnamon and again 200 ml of hot milk. Mix everything carefully and boil to the boiling point. Remove from cooker at once. Whip 35% cream (200 ml) with a table-spoon of powdered sugar and fixing agent (1 packet) in think wavy foam. Pour hot chocolate in 2 big cups, cover with whipped cream and powder with cocoa powder or cinnamon. You can add liqueurs - egg, amaretto, creamy, coffee, and also cognac or brandy - in hot chocolate, instead of peel and cinnamon.

Note! Cranberry, cowberry, banana and coconut liquors and vodka don’t go with hot chocolate.

It’s as easy as pie

You never used half-stocks to cook cakes and pies? You’d have to. You will save powers, time and receive a wonderful tasty home product. Before baking, you can add melted butter to a half-finished product (instead of vegetable one, noted in receipt), and also candied fruits, raisins, dried apricots, prunes, orange peels, jam and grated black and white chocolate. As a result, you will receive a unique dessert. Or soak just baked chocolate cake you have taken out of oven 5 minutes ago with a mixture of 100 ml of brandy, warmed-up with a packet of vanilla sugar and a table-spoon of coffee. Then pour with chocolate icing of chocolate melted on a water bath (200 g).

Note! Almond or filbert you add in pastry before baking can greatly “refine” a cake you bought in a store. Calcine nuts in an oven under 200C during 5 minutes, peel them off and crush with a knife to big bits. You will need about 100 g of nuts for one cake.

Parfait “Winter sun”

Your husband will like this ice-cream with bitter sauce of brandy!
Cooking:

We will need: 5 egg yolks, 150 g of sugar, 100 g of powdered sugar, 100 g of sea-buckthorn juice, 3 egg-whites, 300 ml of 35% cream

1. Warm up sea-buckthorn juice with sugar, wait until sugar dissolves and the liquid thickens.

2. Whip hot sea-buckthorn syrup together with egg yolks using mixer. Mass should increase its volume twice.

3. Whip cream into a wave foam. Mix it with the rest egg mass.

4. Whip egg-whites and powdered sugar in elastic thick foam separately.

5. Mix creamy-yolk and egg-white mass together carefully.

Put into mould and place in freezer compartment for 6 hours, till mass hardens.

Cooking a black sauce

We will need: 200 g of black 70% chocolate, 6 table-spoons of water, 120 g of sugar, 50 ml of brandy.

1. Boil water with sugar in a pannikin. Remove from fire and leave for a while.

2. Add chocolate broken to pieces in syrup. Place on slow fire. Mix until chocolate melts, then pour brandy.

Cool sauce till room temperature and serve up with ice-cream.

Right winter desserts
1. Cake and pretzel
2. Hot patties with jam or nut filling
3. Pies with nuts, chocolate, cotton cheese

4. Biscuit pies
5. Pastry
6. Dessert cream
7. Creamy ice-cream

Wrong winter desserts
1. Fruit jelly
2. Yoghurt cakes
3. Curd cakes with gelatin
4. Open pies with berries
5. Berry mousse
6. Light yoghurt ice-cream

Yana Mikheeva is the creator of All about women site, it is an on-line resource for women and about women. Here you can find articles on various subjects, such as: diets, receipts, health, cellulite, figure, aromatherapy, wholesome food, psychology of relationships, pregnancy, parenting, fashion and many others.
She also has Blog for women.

With all of the many types of cookware available, All-Clad,
Calphalon, nonstick, stainless steel, uncoated or coated, cast
iron, celebrity cookware and more, how can you choose the
correct one for your needs? By examining the positives and
negatives of each type of cookware your decision will become
much easier to make.

What is All-Clad stainless steel cookware and why is it the best
top-of-the-line bake ware you can buy? All-Clad cookware is made
with a heavy aluminum inside which extends up the sides of the
pan. It is coated with a stainless steel cooking surface and has
an outside layer of magnetic stainless steel. This type of bake ware is ideal for
cooking on a gas stove where the flames can burn up the sides of
the pots and pans. These types of pots and pans are heavier than
the less expensive kinds that you find at cheap discount stores.
This cookware is extremely popular among the expert chefs, holds
up well in high heat up to 500 degrees Fahrenheit and it comes
in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use
uncoated or non coated cookware for your favorite recipes. A top
brand of uncoated pots and pans are made by Wolfgang Puck.
Chances are you will never see a review that will not give
Wolfgang Puck high marks for its baking performance and price
value. Uncoated bakeware has an aluminum plate as the foundation
or base. It does not run up the side as does the All-Clad type
which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake
ware with a nonstick coating. If you are looking for a cheaper
brand that will perform almost as well as the more expensive
ones this may be what you are searching for. Plus it is also
lighter in weight than most All-Clad varieties or brands. It may
require a little more energy on your part during cleanup though
since most Calphalon nonstick pots and pans are not dishwasher
safe. Another positive aspect to this type of cookware is that
it can be used in your oven in temperatures up to about 400
degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality
cookware that compares favorably to other top-of-the-line pots
and pans and is a very good value for the money. Your favorite
recipe will still taste delicious. Famous TV chef Emeril Lagasse
has this line made by All-Clad which is similar to their hard
anodized cookware. The major difference is the designs added to
the pieces. This cookware is made of hard anodized aluminum with
nonstick cooking surfaces. It is not recommended for the
dishwasher, but comes with a lifetime warranty. That is
something you do not see everyday.

The debate about nonstick or uncoated has endured for many
years, but which is actually better? Experts have always said
that uncoated cookware gives better results, but nonstick has
its advantages too. Fried eggs and pancakes are a couple of
obvious examples of foods that are more fun to cook or bake on a
nonstick surface. No more sticking to the pan during cooking or
cleanup. Scraping cooked eggs off the pan is not one of the most
enjoyable cooking activities. High quality nonstick skillets
will contain a fully coated aluminum plate bonded with stainless
steel allowing for even heat distribution. You can also find top
brands that are dishwasher safe, although most manufacturers
will recommend hand washing.

Starting with high quality cookware is a must if you are looking
for the most enjoyable cooking experience. And before you can
purchase the most ideal bakeware for your needs you have to ask
yourself a few questions. How much can I afford? Will it bother
me if they are not dishwasher safe? Do I want nonstick or
uncoated? Would I prefer better cookware or easier cleanup?
After answering these questions you will have a much better idea
as to the type of cookware best suited for your personality.