Best Stainless Steel Cookware

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We found what we think is the best stainless steel cookware set on the market

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Best Non-Stick Cookware Set

For Lovers of non-stick cookware

This non-stick cookware set is excellent value for money and we rate it highly

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Best Dutch Oven Overall For Quality and Color

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There is no doubt about it, we had to rate the as our number 1 choice for Dutch Ovens.

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A Glance At Some Of The Most Popular Pastas

Sunday, June 6th, 2010 at 9:46 am  
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All around the world, pasta has become an easy to find and well liked dish. Today it is cooked in different manners in different countries. Take a look at some pastas that are liked by folks across the globe.

If you are fond of pastas you can not afford to luck the rice paper pastas. This spread of pasta is more widely known as pancakes. This kind of pasta essentially originated from places such as Thailand and china. Initially rice paper was used for making spring rolls. In addition it was also used to serve the fish pieces when hot.

As of now, this kind of pasta is really preferred for those dishes which involve a microwave. Rice paper is not paper but they are paper thin sheets of rice dough. The product is available in many shapes, particularly round and triangle. There are three things it can be cooked with – pork, vegetable for vegans or shrimp for the sea food lovers. Before you try frying or boiling a sheet, you must dip in water for some time.

Fettuccine has a very hard to pronounce name but has somehow managed to become an extremely popular type of pasta. Generally, it is available in the shape of ribbons. The ribbon shapes lead it look good but eating it might seem like a chore, especially for the 1st timers. Luckily, this pasta tastes good with both white sauce and arabiatta sauce.

In the far east, Soba is a form of pasta to come out of Japan. The flavor of this pasta isn’t the same as what you would expect. The explanation is because this one here is made from buckwheat and wheat flour. Its texture is a little thick and its flavour is rather nutty.

The common colours of this kind of pasta are beige and brown. many a times it might also exhibit a green color. The explanation for this is that it is usually cooked in the green tea as well. Almost all the pasts are served piping hot. this on incorporates a difference .soba is served when it is cold. It is for this that it becomes a must have in the burning heat of the summers.

Tapioca noodles are a form of pasta which you will find most peculiar but they are intensely nonetheless. You will find it in various forms – spirals, grains and even bows! And they are cooked in different places. In Africa and Far East, folk fry it with many tasty sauces. In east, the Indonesians cook it with sugar syrup and coconut milk. Plus they eat it as a dessert!

If you want to dig in pasta that is high on the nutrition value, then soy noodles are the perfect option to go in for. Made of pressed bean curd, this pasta type is an excellent source of proteins and several other nutrients.

So wait no more. Simply dig into any of the given pastas and be certain that you are going to have good treat for yourself.

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Ham or lamb for Easter?

Sunday, June 6th, 2010 at 8:20 am  
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omaha-steaks-ham“Ham vs. lamb” may not rise to the level of theological debate, but when it comes to Easter dinner, the issue can divide celebrants into zealous partisan camps.

Whose meat reigns supreme? We put the question to two passionate chefs.

“You know ham kicks lamb’s butt,” said Leisa Dent, co-owner and chef of L.L. Dent, the Southern-style restaurant in Carle Place, N,Y. “And I don’t care how much mint jelly you put on that thing.” Dent regularly cooks fresh ham (i.e., pork) and smoked ham.

“Both are better than lamb,” she declared.

For Easter lunch, Dent traditionally prepares a smoked ham that she glazes with, among other ingredients, Jack Daniel’s Tennessee Whiskey.

A whole ham (that is, the entire hind leg of the pig) easily feeds 20 to 30 people. For a smaller gathering, Dent cooks the “shank” half, which serves 10 to 12.

Because a smoked ham has already been cooked, “cooking” it at home involves little more than putting it in the oven, brushing on the glaze and getting it hot. Dent makes it fancy by scoring the top and inserting cloves into the resulting diamond pattern.

Ninety minutes later, the ham comes out of the oven fragrant, succulent of flesh and crisp of skin.

And ham is the Easter gift that keeps on giving. “The leftovers are good, hot or cold,” she said. “Ham and eggs for breakfast the next morning, ham sandwiches for lunch. And then I use the bone for pea soup.”

“For Greeks there is no question,” said Peter Spyropoulos, executive chef of Limani, the Greek seafood restaurant in Roslyn. “Lamb is all we eat. Lamb. Lamb. Lamb.”

Omaha-steaks-boneless-leg-of-LambIn fact the traditional Easter meal, consumed at midnight after Easter Mass, starts with magiritsa, a soup made from lamb innards. Next up: kokoretsi, skewered lamb innards wrapped with fat and grilled. Finally, spit-roasted baby lamb.

For American homes, roast leg of Lamb
is easier to handle, and Spyropoulos recommends a boneless leg, which is a cinch to carve. He seasons his lamb with the Greek trinity of garlic, oregano and lemon — 2 cups of lemon juice to cut the richness of the lamb — but he also adds rosemary and thyme (if his mother isn’t around).

As for leftovers, Spyropoulos insists that “anything you can do with ham you can do with lamb.” He loves a sandwich made with thinly sliced lamb and Gulden’s mustard on white bread.

Finally, Lamb has a profound connection to the Easter story that ham just can’t touch. “At Mass,” Spyropoulos said, “the Greek Orthodox priest is always talking about lamb as a symbol of Jesus’ sacrifice.”

No one ever talks about “the ham of God.”

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Easy Low Carb Recipe That is Delicious and Healthy

Friday, June 4th, 2010 at 4:38 am  
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Even though eating bread is often frowned upon when you are on a low carb diet, there are exceptions to this rule of thumb. The key is to get your hands on some easy low carb recipes, as well as low carb bread recipes. If you have these at your disposal, then those delicious buns, delectable muffins, lip smacking bagels, and scrumptious pancakes, are guaranteed a place in your tummy as part of your low carb diet.

One easy low carb bread recipe is the applesauce muffins, which should be a hit among desperate bread aficionados who have been deprived of their favorite staple. Once you have all the necessary ingredients, and there’s quite a lot of it, making it will be an easy and simple process.

For the dry ingredients, you will need 3/4 cup of soy protein isolate, 1/4 cup of wheat gluten flour and ground flax seed, 1/4 cup of oat flour, a teaspoon of baking powder, two teaspoons of cinnamon, 1/4 teaspoon of cloves and nutmeg, 1 cup of Splenda, and 1/4 teaspoon of sat, and 1/4 cup of brown Sugar Twin.

Whereas for the rest of the ingredients, prepare 4 beaten eggs, a teaspoon of vanilla, 3/4 cup of light olive oil, a cup of pure apple sauce – preferably the unsweetened one, and 2-3 drops of apple oil.

If you decide to treat yourself even more, you can also prepare the topping using one tablespoon of rolled oats, one tablespoon of oat flour, a teaspoon of brown Sugar Twin, and some cinnamon.

What you need to do is mix the wet ingredients together and the dry ingredients together in separate containers. After that, mix the wet ingredients into the dry ingredients. The end result should be a bowl of nicely blended ingredients that are not overly mixed. You can then pour them into sprayed muffin tins and decorate with the topping – should you choose to have it, and proceed to bake the muffins at 350ºF for 30 minutes.

If you crave for some variety, you can change this easy low carb recipe to pumpkin spice muffins. Leave out the applesauce and apple oil and use 15 oz. canned pumpkin instead.

There you have it, a worry-free and easy low carb bread recipe that you can bake at the leisure of your own kitchen and eat without having your guilty conscience knocking at your front door.

Waitress Pie Recipe

Friday, June 4th, 2010 at 4:38 am  
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“WAITRESS” PIE (aka I Can’t Have No Affair Because It’s Wrong and I Don’t Want Earl to Kill Me Pie)

CRUST:
2 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup melted butter

CUSTARD:
2 cups whole milk
2 large eggs
1/3 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

MERINGUE:
3 large egg whites
pinch of cream of tartar
1/4 cup granulated sugar

1. Preheat oven to 350° F.

2. Prepare crust: Stir together crust ingredients until well blended. Press mixture into 9-inch pie pan. Bake 9 to 11 minutes, or until crust is browned and crisp. Remove from the oven. Increase oven temperature to 425 degrees F.

3. Prepare custard: Heat milk in a small saucepan almost to a boil. Remove from heat. Beat eggs slightly in a large bowl. Whisk in sugar and salt. *Add hot milk, 1/4 cup at time, whisking constantly to temper egg mixture (to get warmer gradually). Whisk in vanilla. Pour custard through a fine sieve and into the prepared pie crust. Sprinkle top of custard with cinnamon.

4. Bake on lower shelf of the oven for 20 to 25 minutes, until custard is set and firm to touch. Remove from oven and set on rack to cool slightly. (Keep oven on)

5. Prepare meringue: In large bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over cooked custard, and return to oven until the meringue is slightly browned. Cool for at least 15 minutes before serving.

Servings: 8

Cooking Tips
*Be sure to add milk gradually. If you add it to the egg mixture all at once, you’ll cook the eggs and end up with scrambled eggs!

**Refrigerate any leftover pie.

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How to Cook Ham

Tuesday, June 1st, 2010 at 4:36 am  
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With all the resources out there, a simple internet search will produce tons of recipes about how to make the perfect ham. The great thing is that most websites that list a recipe have a place for those who have tried the recipe to share their own ham making tips and reviews.

These can be so helpful when trying to decide what recipe to use. So many of the recipes sound delicious so why not use the opinions of others who have tried it to find out how good the recipe actually is?

How about an apricot honey ham glaze? Not only is it rated as delicious but it is also very easy to make, which is why it is such a very popular recipe. The ingredients include, apricot preserves, honey, cornstarch, lemon juice and cloves.

All these ingredients are combined in a saucepan over medium heat until the mixture becomes thick and bubbly. The glaze is simply spooned over the ham and then basted over the ham during the last 30 minutes of baking.

There is nothing quite as good as baked ham and pineapple. This is another recipe that usually gets rave reviews. After a ham has been cooking for half the allotted time, this is when the pineapple comes into play.

Drain the juice from a can of sliced pineapple. Combine the pineapple juice, brown sugar, and honey in a saucepan. Cook the mixture over low heat until the sugar is dissolved.

Brush the ham with the pineapple mixture after scoring the ham in a diamond like pattern. Then arrange the pineapple slices with cherries in the middle over the ham and secure with toothpicks.

The ham can also be studded with cloves. The ham should then be baked for the remainder of the time. The ham can be basted with the pineapple mixture throughout the remainder of the cooking time.

Another yummy recipe is a ham marinade! A marinade will allow the ham to absorb the juices and keep it very moist during baking.  This marinade is made up of brown sugar, honey, dry red wine, pineapple juice, and garlic. The ham sound be marinated for anywhere between 6 hours and overnight.

Be sure to visit often, we have lots more Ham making tips and recipe reviews that we are looking forward to sharing with you.

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