FRESH PUMPKIN PIE
2 eggs1 1/2 c. pumpkin3/4 c. white sugar1 tsp. salt1 tsp. cinnamon1/2 tsp. ginger1 1/4 c. milk
Mix together and pour in baked 9 inch pie shell. Bake at 425 degrees for 15 minutes then at 350 degrees for 45 minutes.
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Friday, 31 October 2008
PUMKIN PIE RECIPE
FRESH PUMPKIN PIE
2 eggs1 1/2 c. pumpkin3/4 c. white sugar1 tsp. salt1 tsp. cinnamon1/2 tsp. ginger1 1/4 c. milk
Mix together and pour in baked 9 inch pie shell. Bake at 425 degrees for 15 minutes then at 350 degrees for 45 minutes.
Thursday, 30 October 2008
The Italians taught the English how to make wine.
You can’t eat them but you can make a lovely wine out of elderberries though, if you know how. You certainly would not fancy eating a raw English elderberry, sloe, quintz or indeed many of the other multifarious ingredients English wine makers transform into their “wine”. To be quite honest nor would I, but many people do drink the wine.Not even 20% of home made wines in England are even “just about drinkable” to someone who has grown up in the lands of the grapevines; some, around 10% don’t give you a massive chemical hangover; some are quite nice but too new; but around 5% are really very pleasantly wine-like. The Romans used to do the same.Many people nowadays get a taste for the chemicals (if they drink a lot of home-made wine) and so don’t notice them, whilst if one is not used to the taste it’s horrid. Some, but very few, wine-makers at home never use chemicals or clearing mediums. They just wait until it’s ready. The Romans used to do the same.The chemical user will go to the supermarket and get his Pack of “home made wine”, with all the instructions as to how to carry out this chemical process in the least possible time and to gain the maximum alcohol advantage out of the finished item (I hesitate to call it wine). It will taste disgusting but will certainly pack a punch. Many Romans used to do similar.Romans far from home in England had to improvise their wine. No grapes? We will have to make some wine out of local fruit, and at the same time plant some vineyards. So the noble art of wine-making was taken to England. Well, actually, that’s entirely wrong. The locals had been making wine for a few thousand years, although they, as today, were considered a Nation of beer drinkers, “wine” was made from berries.When you put a bit of honey or sugar into a pot of fruit it will ferment from the natural yeast in the fruit. If the fruit has a high sugar (fructose) content then it will ferment itself, but if like elderberries the fruit is bitter and with a low fructose content it will need a bit of a helping hand from sugar and yeast. The Romans, when they invaded Britain, brought with them the ability to make much better wine than the English. However, even the best Roman wine made without grapes was not as good as the “real thing”, so English vineyards were started and the Romans taught the English how to make wine properly. Decent grapes really don’t need sugar or yeast, as these are in the fruit itself. Of course English wine, even 2000years ago, was not as good as Italian wine, but it certainly cheered up many a Roman soldier consigned to the freezing wastes of Hadrian’s Wall. However, when they returned to Rome after a few years service they didn’t bother to take any elderberry wine with them. They were going home to the real thing.SEO Solutions and one way linkpublicity services provided by LinkAcquire.David C Skul - CEOLinkAcquire.com and Relativity, Inc. can provide global market exposure and solutions
You can’t eat them but you can make a lovely wine out of elderberries though, if you know how. You certainly would not fancy eating a raw English elderberry, sloe, quintz or indeed many of the other multifarious ingredients English wine makers transform into their “wine”. To be quite honest nor would I, but many people do drink the wine.Not even 20% of home made wines in England are even “just about drinkable” to someone who has grown up in the lands of the grapevines; some, around 10% don’t give you a massive chemical hangover; some are quite nice but too new; but around 5% are really very pleasantly wine-like. The Romans used to do the same.Many people nowadays get a taste for the chemicals (if they drink a lot of home-made wine) and so don’t notice them, whilst if one is not used to the taste it’s horrid. Some, but very few, wine-makers at home never use chemicals or clearing mediums. They just wait until it’s ready. The Romans used to do the same.The chemical user will go to the supermarket and get his Pack of “home made wine”, with all the instructions as to how to carry out this chemical process in the least possible time and to gain the maximum alcohol advantage out of the finished item (I hesitate to call it wine). It will taste disgusting but will certainly pack a punch. Many Romans used to do similar.Romans far from home in England had to improvise their wine. No grapes? We will have to make some wine out of local fruit, and at the same time plant some vineyards. So the noble art of wine-making was taken to England. Well, actually, that’s entirely wrong. The locals had been making wine for a few thousand years, although they, as today, were considered a Nation of beer drinkers, “wine” was made from berries.When you put a bit of honey or sugar into a pot of fruit it will ferment from the natural yeast in the fruit. If the fruit has a high sugar (fructose) content then it will ferment itself, but if like elderberries the fruit is bitter and with a low fructose content it will need a bit of a helping hand from sugar and yeast. The Romans, when they invaded Britain, brought with them the ability to make much better wine than the English. However, even the best Roman wine made without grapes was not as good as the “real thing”, so English vineyards were started and the Romans taught the English how to make wine properly. Decent grapes really don’t need sugar or yeast, as these are in the fruit itself. Of course English wine, even 2000years ago, was not as good as Italian wine, but it certainly cheered up many a Roman soldier consigned to the freezing wastes of Hadrian’s Wall. However, when they returned to Rome after a few years service they didn’t bother to take any elderberry wine with them. They were going home to the real thing.SEO Solutions and one way linkpublicity services provided by LinkAcquire.David C Skul - CEOLinkAcquire.com and Relativity, Inc. can provide global market exposure and solutions
Wednesday, 29 October 2008
THE DELECTABLE HISTORY OF CHEESECAKE
A Delectable History of Cheesecake
Originated in the ancient country of Greece, the first cheesecakes were invented for use as food for the Olympic athletes of the time. Now, the modern iteration of the cheesecake is a scrumptious dessert loved by all, unlike the days of the ancient Greece when it was simply as an energy food.Ingredients of the first cheesecakes was basically cow or goat cheese; mashed into a pulp, honey for sweetness, wheat flour for the volume and texture and some water to make the resulting goop soft. All the ingredients were combined together then shaped into patties or cakes. They were then baked, cooled and served to the athletes. It wasn’t long enough until these cakes were popular as they tasted good. Soon, cheesecakes became a notable feature in Greek cuisine. These cakes were then used in weddings as it became customary for a bride-to-be to make and serve mini cheesecakes to the groom’s friends. This tradition gradually evolved into the modern wedding cake.When the Roman Empire came and occupied the defeated Greeks, they lived amongst the Greeks adopting a lot of Greek food as well as traditions. When the Roman army swept into other parts of the world they brought along with them the cheesecake particularly in Europe and Britain. Therefore, many different local versions of the cheesecake were created as the cake was commonly loved by the occupied nations. The cheesecakes had since spread from the ancient world into the new world and soon USA too became the new center of the cheesecake.The modern cheesecake is comprised mainly of a mixture of a variety of cheese including cottage cheese, cream cheese, or ricotta. Different varieties of cheese add different flavors to a cheesecake. There are two major cheesecakes varieties famous in the USA. The more common of the two is the Jewish cheesecake or otherwise known as New York Style cheesecake which is basically a cream cheese based cake on a cracker crust. From this basic recipe many variations of this dessert have evolved over time just by adding different flavors and toppings, these include such flavors as Key Lime, Tiramisu cheesecake, chocolate, and many fruit flavors such as mango and strawberries.The Italian cheesecake is another popular variety. The recipe for this cheesecake has been passed down for many centuries by expert chefs to their next generation. The Italian cheesecake is made with ricotta cheese and bits of candied fruit and has pastry crust. A custom cheesecake is high in calories and fat due to the nature of the ingredients. However, with developments of artificial sweeteners and low fat ingredients, today one can find cheesecakes no fat and sugar added cheesecakes or even sugar free cheesecakes. Although this desert is much healthier now, thankfully, it still managed to retain its flavor.So if you are looking for a dessert that will leave a lasting and pleasant impression on your taste buds you can’t go wrong with a cheesecake. So why not try a simple-to-make cheesecake recipe to surprise your friends and family. When preparing the cake the most difficult part in preparing a cheesecake is deciding when it's done as the cheesecake differs from a traditional cake as it is semi solid and therefore collapses easily. To make sure your cheesecake is properly cooked you should time the baking time to be just as the recipe. You can re-bake an undercooked cake but you can’t undo an over baked cake. There are many cheesecake recipes for you to try that are easy to make, tastes great and are cheap.Craving for a more exotic gourmet cheesecake? There are many recipes of cheesecakes that are difficult to make but are appealing to the diner. You can find the recipes online or in bookstores. Nevertheless, fastest and easiest way to have a slice of your favorite cheesecake is head down to the nearest bakery or cake house and orders a portion of cheesecake in whatever flavor you desire. So go ahead and treat yourself to piece of your favorite cheesecake.
Originated in the ancient country of Greece, the first cheesecakes were invented for use as food for the Olympic athletes of the time. Now, the modern iteration of the cheesecake is a scrumptious dessert loved by all, unlike the days of the ancient Greece when it was simply as an energy food.Ingredients of the first cheesecakes was basically cow or goat cheese; mashed into a pulp, honey for sweetness, wheat flour for the volume and texture and some water to make the resulting goop soft. All the ingredients were combined together then shaped into patties or cakes. They were then baked, cooled and served to the athletes. It wasn’t long enough until these cakes were popular as they tasted good. Soon, cheesecakes became a notable feature in Greek cuisine. These cakes were then used in weddings as it became customary for a bride-to-be to make and serve mini cheesecakes to the groom’s friends. This tradition gradually evolved into the modern wedding cake.When the Roman Empire came and occupied the defeated Greeks, they lived amongst the Greeks adopting a lot of Greek food as well as traditions. When the Roman army swept into other parts of the world they brought along with them the cheesecake particularly in Europe and Britain. Therefore, many different local versions of the cheesecake were created as the cake was commonly loved by the occupied nations. The cheesecakes had since spread from the ancient world into the new world and soon USA too became the new center of the cheesecake.The modern cheesecake is comprised mainly of a mixture of a variety of cheese including cottage cheese, cream cheese, or ricotta. Different varieties of cheese add different flavors to a cheesecake. There are two major cheesecakes varieties famous in the USA. The more common of the two is the Jewish cheesecake or otherwise known as New York Style cheesecake which is basically a cream cheese based cake on a cracker crust. From this basic recipe many variations of this dessert have evolved over time just by adding different flavors and toppings, these include such flavors as Key Lime, Tiramisu cheesecake, chocolate, and many fruit flavors such as mango and strawberries.The Italian cheesecake is another popular variety. The recipe for this cheesecake has been passed down for many centuries by expert chefs to their next generation. The Italian cheesecake is made with ricotta cheese and bits of candied fruit and has pastry crust. A custom cheesecake is high in calories and fat due to the nature of the ingredients. However, with developments of artificial sweeteners and low fat ingredients, today one can find cheesecakes no fat and sugar added cheesecakes or even sugar free cheesecakes. Although this desert is much healthier now, thankfully, it still managed to retain its flavor.So if you are looking for a dessert that will leave a lasting and pleasant impression on your taste buds you can’t go wrong with a cheesecake. So why not try a simple-to-make cheesecake recipe to surprise your friends and family. When preparing the cake the most difficult part in preparing a cheesecake is deciding when it's done as the cheesecake differs from a traditional cake as it is semi solid and therefore collapses easily. To make sure your cheesecake is properly cooked you should time the baking time to be just as the recipe. You can re-bake an undercooked cake but you can’t undo an over baked cake. There are many cheesecake recipes for you to try that are easy to make, tastes great and are cheap.Craving for a more exotic gourmet cheesecake? There are many recipes of cheesecakes that are difficult to make but are appealing to the diner. You can find the recipes online or in bookstores. Nevertheless, fastest and easiest way to have a slice of your favorite cheesecake is head down to the nearest bakery or cake house and orders a portion of cheesecake in whatever flavor you desire. So go ahead and treat yourself to piece of your favorite cheesecake.
Monday, 27 October 2008
SMOKED FOODS IN RECIPES
Using Smoked Food in Recipes
Tired of the same old meal? Try using smoked food in recipes! Imagine sitting down to dinner and having a delicious smell waft through the air. More importantly, imagine the succulent taste of that delicious meal! If you are wondering how you can spice up your next meal by using smoked food in recipes, read on….Using smoke food in recipes will add exceptional flavor to your ordinary dish. The unique blend of natural wood smoke, seasonings and brines compliment fish, fowl, or meat. You can use smoked food in recipes as appetizers or entrees. Either way, you will enjoy a more savory version of many meats. Smoked fish, especially trout or salmon is very flavorful and moist. There is a variety of smoked fish to suit everyone’s taste. Try something like hickory smoked or lemon peppered smoke trout and experience the flavor and tenderness this fish has to offer. You may also want to try the buttery and moist taste of Chilean sea bass or naturally sweet and tender diver scallops. To really enjoy smoked food in recipes, serve the ultimate smoked trout you and your guests will ever try, the natural smoked Tasmanian trout! If fowl is more your style, try juicy boneless duck breast or chicken in your next recipe. Serve it along with long grain wild rice and fresh green bean accompaniments for a complete meal. Pheasant, the king of all game birds, will be sure to impress your guests, as this plump, moist and meaty bird is truly a meal fit for a king!For the true meat eater, you may want to start off with a mouth watering serving of smoked pork tenderloin, boneless port loin or pork ribs smoked to the peak of flavor. Add a twist to your next meal by serving a tantalizing gourmet feast when you use smoked food in recipes. You can serve smoked food in salads, on crackers, or as a main course and be pleasantly surprised at the unique taste and flavor these smoked foods have to offer.These exceptional smoked foods can be ordered from a variety of websites on the internet. An exceptional line of smoked foods is offered by Sugartown Smoked Specialties. You can view their products and wonderful recipes at www.SmokedFoods.com. Surprise your family or guests and spice up your next meal by using smoked food in your recipe.
Tired of the same old meal? Try using smoked food in recipes! Imagine sitting down to dinner and having a delicious smell waft through the air. More importantly, imagine the succulent taste of that delicious meal! If you are wondering how you can spice up your next meal by using smoked food in recipes, read on….Using smoke food in recipes will add exceptional flavor to your ordinary dish. The unique blend of natural wood smoke, seasonings and brines compliment fish, fowl, or meat. You can use smoked food in recipes as appetizers or entrees. Either way, you will enjoy a more savory version of many meats. Smoked fish, especially trout or salmon is very flavorful and moist. There is a variety of smoked fish to suit everyone’s taste. Try something like hickory smoked or lemon peppered smoke trout and experience the flavor and tenderness this fish has to offer. You may also want to try the buttery and moist taste of Chilean sea bass or naturally sweet and tender diver scallops. To really enjoy smoked food in recipes, serve the ultimate smoked trout you and your guests will ever try, the natural smoked Tasmanian trout! If fowl is more your style, try juicy boneless duck breast or chicken in your next recipe. Serve it along with long grain wild rice and fresh green bean accompaniments for a complete meal. Pheasant, the king of all game birds, will be sure to impress your guests, as this plump, moist and meaty bird is truly a meal fit for a king!For the true meat eater, you may want to start off with a mouth watering serving of smoked pork tenderloin, boneless port loin or pork ribs smoked to the peak of flavor. Add a twist to your next meal by serving a tantalizing gourmet feast when you use smoked food in recipes. You can serve smoked food in salads, on crackers, or as a main course and be pleasantly surprised at the unique taste and flavor these smoked foods have to offer.These exceptional smoked foods can be ordered from a variety of websites on the internet. An exceptional line of smoked foods is offered by Sugartown Smoked Specialties. You can view their products and wonderful recipes at www.SmokedFoods.com. Surprise your family or guests and spice up your next meal by using smoked food in your recipe.
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