Tuesday, November 5, 2013

Orange and Molasses-Glazed Turkey with Sherried Pan Gravy Recipe

Orange and molasses give this turkey a beautiful sheen, but their real strength is in flavoring the pan dripping's, which become the aromatic base for a wonderful gravy. Early settlers brined meats as a way of tenderizing and preserving, but today we use brining as a terrific method for ensuring tender, moist and juicy turkey. Brining isn't hard to do and the results are outstanding. Instead of stuffing the turkey, the flavorful dressing is cooked alongside. Prep time: 15 hours Cook time: 4 hours Servings: 8 Brine: 4 Cups Vegetable Broth 2 Cups Sea or Coarse Salt 1 Cup Granulated Sugar 2 Tbsp. Pickling Spices Turkey: 14 Lb. Turkey, Giblets Removed And Reserved 1 Bunch Fresh Sage 2 Medium Seedless Oranges, Unpeeled, Thinly Sliced 3 Tbsp. Butter, Divided 1/2 Tsp. Salt 1/2 Tsp. Ground Black Pepper 1 Cup Water Glaze: 2 Tbsp. Molasses 1 Tbsp. Red Wine Vinegar Gravy: 7 Cups Water 1/4 Cup Celery, Coarsely Chopped 1 Small Onion, Coarsely Chopped 7 Tbsp. All Purpose Flour 1/2 Cup Dry Sherry 1/8 Tsp. Salt 1/8 Tsp. Ground Black Pepper Directions For Brine: Combine all brine ingredients in medium saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Remove from heat; cool completely. (Brine can be made 1 day ahead; cover and refrigerate.) Place turkey in large kettle or bucket. Pour brine over turkey; add enough water to cover turkey. Refrigerate at least 6 hours or up to 12 hours. Remove turkey from brine; discard brine. Rinse turkey thoroughly under cold water to remove all salt and sugar. Pat dry. For Turkey: With fingers, carefully loosen skin on turkey breast. Insert 8 whole sage leaves and 6 orange slices under skin in breast area; place remaining sage and orange slices in turkey cavity. Rub skin with 1 tablespoon of the butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oven to 400ºF. Place turkey, breast-side up, on rack in roasting pan. Add 1 cup water to pan. Bake 45 minutes; baste with pan juices. Reduce oven temperature to 325ºF; bake 2 1/2 to 3 hours or until internal temperature reaches 180ºF. For Glaze: Meanwhile, combine remaining 2 tablespoons butter, molasses and vinegar in small saucepan; bring to a simmer over medium heat. Brush turkey with molasses glaze 3 or 4 times during last 45 minutes of baking. Place turkey on carving board or platter; let stand 20 minutes before carving. For Gravy: While turkey is baking, place giblets (but not liver), 7 cups water, celery, onion and carrot in medium saucepan; bring to a boil over medium-high heat. Cover and reduce heat to medium-low; simmer 45 minutes. Remove from heat; cool giblets and vegetables in broth. Strain broth, reserving for gravy (discard giblets and vegetables). When turkey is done baking, pour pan dripping's into measuring cup; let stand a few minutes until fat rises to top. Skim fat, placing 7 tablespoons in roasting pan (discard remaining fat; reserve pan dripping's). Whisk in flour to make a paste. Place pan over 2 stove top burners set to medium heat; whisk 1 minute or until flour mixture colors slightly. Whisk in reserved pan dripping's, reserved turkey broth and sherry. Cook 3 to 5 minutes or until gravy is thickened, bubbly and smooth, whisking constantly. Whisk in 1/8 teaspoon each of the salt and pepper. Carve turkey. Whisk any juices from carving board into gravy; serve with turkey.

Friday, November 1, 2013

Different Types Of Mushrooms

Different Types of Mushrooms
by Rubel Zaman

Mushrooms are a wonderfuly diverse and delicious foodstuff. From creamy mushroom soup to risotto, pasta and vegetarian dishes mushrooms are the ideal accompanying vegetable, starter or main dish for any meal.

Mushrooms can be domestically cultivated and are also found in the wild. They are as diverse in taste. From the deep, meaty, earthy large field mushroom to the delicate cep and one of the spicy, slimy Chinese mushroom. They differ in price greatly in the case of button mushrooms which sell at under £1 for 150g in some supermarkets and are a world apart from their wild cousin the truffle, which can retail up to £10,000 per kilo. Mushrooms can accommodate all palates from paupers to billionaires.

The largest cultivator of mushrooms is China, not surprising considering much Chinese cuisine includes any number of different mushrooms; and some species of these versatile fungi are also used in Chinese medicine and homeopathy; and make a delicious but unusual tea full of antioxidants.

Mushrooms that have been exposed to ultra violet light contain the only known vegan source of natural vitamin D.

There are numerous types of edible mushroom, but the mushroom connoisseur must be extremely careful if they choose to eat food picked in the wild, and it is advisable to take an expert mushroom hunter when foraging. If foraging in the wild isn’t to your taste there are kits available to enable you to cultivate your own mushrooms; and, of course you can buy them fresh, tinned or dried in food stores and vegetable shops.

Some of our favourites are:

Button Mushroom – Versatile and tasty, these can be fried or boiled to accompany a cooked breakfast, chopped into soups and sauces and liquidised into soups. Baby buttons can also be thrown into mushroom stroganoff and risotto for extra flavour.

Field Mushroom – These large flat mushrooms are thick and meaty and can provide vegetarians with much needed minerals. They are fabulous when stuffed with cheese or rice or vegetables and served with a side salad, delicious.

Chanterelle – These unusual-shaped mushrooms are bright yellow in appearance and grow naturally in North Europe and America, Central Asia and parts of South America and Africa. Chanterelle mushrooms often come dried and some chef’s dispute that they taste better after being dried and rehydrated. When fresh, Chanterelle mushrooms are delicious when cooked in butter.

Cep - Cep mushrooms are also known as Porcini and are available in fresh and dried form. They are perfect for soups, sauces and risotto. The water in which the dried form is rehydrated is flavoursome, and can be used as the liquid in which the rice can simmer and soak up, when cooking a mushroom risotto.

Oyster – The Oyster mushroom is so named because of its similar appearance to an oyster. It is highly regarded in East Asian cuisine; and due to its cholesterol lowering properties is also considered valuable in Chinese and natural medicine.

If you enjoy fine dining, why not try using delicious truffle oil in your cooking, or even some black truffle freshly hunted to order in Italy.

Source: http://www.PopularArticles.com/article274385.html

Monday, October 28, 2013

Chocolate Banana Supreme Shake

1 c of Diet chocolate soda; chilled 1/2 med sized Banana; peeled 1 pk of Diet choc. shake mix 1 tb of Smooth peanut butter; frozen 1. For each of all 4 sections of your ice cube tray, you may pour 2 tablespoons of chocolate soda. Freeze the preparation until all cubes appear solid. Wrap the bananas in plastic freezer wrap and let them stay in the freezer until they are solid. 2. In a blender, mix the remaining half cup of soda with the frozen bananas and halves, the chocolate drink mix and some peanut butter. Process all ingredients at a high speed until mixture becomes smooth. 3. Add the soda cubes one by one while melting out ice is dissolved. Wait for mixture to be thick then serve immediately. This recipe makes one serving only.

Sunday, October 27, 2013

Double Layer Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed 1 (9 inch) prepared graham cracker crust Preheat oven to 325 degrees. Combine cream cheese, sugar and vanilla until well blended. Using an electric mixer blend in eggs on medium speed. Do not over beat. Remove one cup of batter and set aside. Add pumpkin and spices to the batter and stir gently. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight. Top with whipped topping before serving.

Wednesday, October 23, 2013

Three Quick Recipes For Cookies Without Heating The Oven

Three Quick Recipes for Cookies Without Heating the Oven
by Chris Rawstern

When looking at recipes for cookies, there is always the thought of the baking time. If you do not have a convection oven, it usually means baking in many batches, so the oven is on for long periods. What if baking was not necessary? When a busy Mom is on the go, anything that is quick and easy is going to be the first option. These recipes have been made many times over my years as a Mom, and I hope to pass along these recipes for everyone with time at a premium.

No Bake Caramel Cookies

In a large saucepan, combine 2 cups of granulated sugar, 3/4 cup butter and 2/3 cup evaporated milk. Bring this mixture to a rolling boil, stirring often. Remove the pan from the heat and add in one small package of instant butterscotch pudding mix and 3 1/2 cups of quick cooking rolled oats. Mix this together thoroughly and allow to cool for 15 minutes. Drop the dough from a teaspoon onto waxed paper. This will make about 5 dozen cookies.

No Bake Chocolate Haystacks

There are many existing recipes with this same title, but this is my favorite. In a large saucepan combine 2 cups granulated sugar, 1/3 cup unsweetened cocoa powder, 1/2 cup milk and 1/2 cup unsweetened butter. Bring to a full boil, stirring to mix well. Remove from heat and add in 3 1/2 cups quick cooking rolled oats, 1 cup coconut, 1/2 cup chopped walnuts and 1/2 teaspoon vanilla. Drop this mixture quickly from teaspoons onto waxed paper and allow to cool. This should make about 48 cookies, depending on size.

No Bake Apricot Macaroons

This recipe could not be easier with only 4 ingredients. In a large bowl, combine 2 1/2 cups of shredded coconut, one 14 ounce can of sweetened condensed milk, 2 cups finely diced dried apricots and 1 1/2 cups chopped walnuts. Mix thoroughly and chill for at least 30 minutes. This dough is very sticky to work with. Shape the mixture into small balls and roll into powdered sugar. These cookies should be kept refrigerated.

Apricots can be replaced with another dried fruit of choice such as raisins, dried blueberries or craisins. Tart fruits with the sweetness of the condensed milk make these so tasty. The use of craisins or dried cherries mixed with some green glaceed cherries for Christmas time would make a lovely presentation.

These recipes are all so very easy to make quickly. They are also good ways to have children learn about how to measure ingredients. They can be taught very young about filling a measuring cup or spoon and using a straight edged table knife to scrape level. They can be taught the measuring cup sizes and how to measure liquid ingredients. The actual combining is something a 6 or 7 year old child can do, as well as the scooping out of cookies onto the waxed paper. Forming them into balls is a simple process for these last cookies, and having sticky hands is surely no deterrent to a child.

Have fun with children and grandchildren making some of these cookies. Take delight in the time made more enjoyable by sharing and creating memories that will last a lifetime.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

More Information:

My name is Chris Rawstern, and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.

My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.

Visit my Web site http://www.aharmonyofflavors.com my Blog at http://www.aharmonyofflavors.blogspot.com my Marketplace at http://www.a-harmony-of-flavors-marketplace.com or Facebook page A Harmony of Flavors

Source: http://www.PopularArticles.com/article448138.html

Saturday, October 12, 2013

Apple Pie Fries

1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. “Salt” Caramel Sauce and/or Ice Cream for dipping A food processor..optional! A decorative edge roll-cutter..optional! Directions: Chop up the Apple Pie Filling as best as you can. You can use the food processor. Unroll each crust and spread the Filling onto one of them…leave a 1/8″ border around the edge Put the other Pie Crust on top and press lightly to secure it. Make an egg wash by mixing the egg with a splash of water. Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”… Cut strips about 1/2″ thick and then cut those into “fry” shapes… Place them carefully onto a baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm Make sure and serve them with some Caramel “Ketchup” for dipping…

Tuesday, September 24, 2013

Jelly Apples

Ingredients: 8 apples 8 wooden skewers 2 cups granulated sugar 1 cup light corn syrup 1/2 cup hot water 1/2 cup red cinnamon candies, like Red Hots 1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends. 3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization. 4. Once the candy reaches desired temp of 250 degrees, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees. 5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

Sunday, September 22, 2013

Rosemary Chicken With Orange-Maple Glaze

Prep Time: 5 Minutes Cook Time: 30 Minutes Ready In: 35 Minutes Makes: 4 servings To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus. Ingredients 1 cup orange juice 1/2 cup dry white wine 1/2 cup maple flavored syrup 2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 tablespoons olive oil Directions 1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside. 2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside. 3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze. Nutrition Info Servings Per Recipe: 4 Amount Per Serving: Calories: 395 Total Fat: 14.2g Cholesterol: 84mg Sodium: 452mg Total Carbs: 34.3g Dietary Fiber: 0.2g Protein: 27.8g Source: www.recipesecrets.net/

Thursday, September 12, 2013

Loaded Chocolate Chips

Loaded Chocolate Chips
by Pamela Svoboda

No one can resist the crunch of a thick, salty, potato chip loaded with chocolate and crunchy goodies! Fantastic party food and fast to make too! This recipe makes it to the table of all of our parties, no matter what the theme of the party is.

1 bag thick potato chips, like Ruffles
1 bag chocolate candy melts (comes in different colors)
1 bag chopped, crushed peanuts.
1 bag toffee chips.


1. Melt chocolate candy melts.

2. Dip each potato chip in the melted chocolate if you want the chocolate thick...or use a pastry brush to coat one side of chip with chocolate if you want more of a salty flavor.

3. While the chocolate is still melted, sprinkle the crushed peanuts and toffee chips on top.

4. Let cool, and eat.

Chef's Comments:

This salty sweet snack is excellent for parties! You can select the color of the melted chocolate according to the theme of your party, such as red for Christmas, orange for Halloween, green for St. Patrick's Day. They not only look great on a party tray but they taste great, too!

You can select different types of nuts in this salty sweet recipe. In the place of peanuts, try using walnuts to change the taste of your salty sweet snack. Walnuts make a great substitution.

If you would like to ad multi-colors to this party treat, go ahead. Candy sprinkles are not only fun but look festive as well.

This recipe comes from the "The Tastiest Recipe Directory on the Net!" located at http://www.gone-ta-pott.com

Author & website owner: Pamela Price Svoboda

Source: http://www.PopularArticles.com/article45310.html

Sunday, September 8, 2013

Tips For Using Candy In Your Baked Goods

Tips For Using Candy In Your Baked Goods
by Criss White

It is tiresome to have to always rely on expensive caterers for a party as they always serve the same things. It is also a challenge to have to think up unusual foods for the party to make it more memorable for everyone who attends it. A good idea is to have an edible baby shower candy cake or birthday cookies with candy imbeds that can be either ordered from a baker or made at home.

One way that bakeshops sell their goods is through their sample baskets and displays on the counters and windows. If one were just starting out on a business involving these then giving samples to friends or making the souvenirs for the baby showers is a good way to sell the talent.

People don't often use candy in their baking because they aren't common cooking ingredients, but they are a unique way to make some delicious sweet treats for family and friends. Because candies are heated before they could be made to completion, they are usually safe inside the oven as well.

Candies can be used as effective cake decorations and embellishments. If you have a plain white cake with frosting, you can easily decorate it with candy. Grab hold of some gummy candies like gummy bears, insects, ribbons or other shapes and use these to decorate the perimeter and the center of the cake.

Choose colors that are complimentary to the color theme chosen for the occasion and choose the forms of the gummies that match the theme you have chosen for the cake. Gummy ribbons and licorice sticks come in several flavors and colors and these can be plain fruity flavors or sour ones.

To make a basket, arrange the ribbons alternately to get a basket weave effect. Surround the sides of the cake with these ribbons, do not be scared they will fall apart for the icing can hold on to them like glue and if there is doubt just pin a lollipop or a thin toothpick to keep the ribbon in place. To make handles, simply thread a ribbon with floral wire and shape.

Once the basket is done, get all sorts of candies, wrapped individually or not, and just place them inside the space of the basket. Any candy will do, even lollipops. There are also gum paste flowers that can be used if you want to achieve that exotic look, or just look for floral shaped candies to stick inside. Add green gummy ribbons and cut to shape leaves and stick in the spaces as accents.

This floral basket is a great cake that is easy to make and delicious to look at. If that is not the look that you want to achieve, just decorate a plain iced cake with any candy that you desire, and you will still have a great delicious looking cake.

You can also use chocolate to give your baked goods extra flavor. Cut up some baby shower chocolate cigars or some peanut butter cups, and you can use these to sprinkle around the perimeter of a chocolate or cream based cake. These can also be used in place of chocolate chips in cookies, particularly as the chocolate from chocolate cigars are usually of higher quality. Other fun baked treats to experiment with using candy are muffins, pastries, and even pies.

More Information:

Criss White writes about family, home, and baby shower topics. For more ideas or to look at some baby shower candy or some baby shower chocolate, visit My Baby Shower Favors.

Source: http://www.PopularArticles.com/article253526.html

Friday, September 6, 2013

Sex in a Pan Recipe

This rich, sweet, sinful, delicious dessert is not called "Sex in a pan" for nothing. You decide. LOL Great for any occasion. One of my favourite desserts. Yummy!
1 cup all-purpose flour (250 ml) 1/2 cup (125 ml) butter 2 tbsp (30 ml) sugar 1/4 cup (60 ml) chopped nuts CREAM CHEESE FILLING: 8 ozs (250 ml) cream cheese 2/3 cup (150 ml) icing sugar 1 cup (250 ml) Cool Whip PUDDING MIX TOPPING: 2 1/2 cups (625 ml) milk 2 - 3 1/2 ozs instant pudding mix (vanilla or chocolate or flavour of your choice) 1 cup (250 ml) Cool Whip Garnish (coconut, nuts, marashino cherries, chocolate curls, etc...) Directions To prepare the base, combine flour, butter, sugar and nuts. Mix until crumbly. Press into greased 10" spring form pan or square pan. Bake at 350 degrees F for 15 minutes. Let cool. In the meantime, prepare the cream cheese filling by beating the cream cheese with the icing sugar. Fold in 1 cup of cool whip until well blended. Spread over the cooled crust. Refrigerate while making the topping. To prepare the pudding mix topping, add the milk to the instant pudding mix following the directions on the package. Let cool. Top with remaining cool whip. Garnish with coconut, chopped nuts, shaved chocolate or marashino cherries, strawberries. Refrigerate before serving. Yields about 12 to 16 servings. Read more: http://cookeatshare.com/recipes/sex-in-a-pan-469202#ixzz2e82YFFl1

Wednesday, September 4, 2013

Five Best Bacon Wrapped Appetizers

Five Best Bacon Wrapped Appetizers
by Chris Rawstern

Unless on a special diet, most people love bacon. Wrapping things in bacon is a logical step when looking for appetizer recipes. With the sure knowledge that bacon goes equally as well with savory as with sweet, the filler combinations can switch from chicken to dates, crackers to water chestnuts. Party appetizers should be simple, able to make or assemble ahead, and with not too much last minute oven time. Here are some very simple appetizers, all with bacon wrappings, to tempt your party guests.

Bacon Wrapped Barbecued Chicken

Use skinless boneless chicken breasts and cut into 1 inch cubes. This is easier if the chicken is only partially thawed. Use center cut bacon, and slice in half across the width. Wrap one half slice of bacon around each chicken cube, securing with a toothpick. Brush a little of your favorite barbecue sauce onto the wraps. Place them on a rack of a broiler pan to catch the drippings. Bake these at 375 for 25 to 35 minutes, or until bacon is done. At about mid baking time, turn the bites over and brush with more barbecue sauce. If needed, broil to achieve desired doneness. These can be wrapped ahead, without the barbecue sauce. Brush on the sauce once ready to bake. Or, bake ahead and reheat in a 300 degree oven for 10 to 15 minutes.

Bacon Wrapped Buffalo Chicken Bites

Using boneless, skinless chicken breasts, pound them out thinly. If the chicken pieces are very wide, cut into strips about 3 to 4 inches wide. Place blue cheese crumbles in a line down the length of one section and roll from a long edge, enclosing the cheese. Slice the rolls into about the width of a slice of bacon. Using half slices of center cut bacon wrap one piece around each chicken roll and secure with a toothpick. Place on the rack of a broiler pan and sprinkle on some hot sauce of choice. Bake at 375 for about 25 to 30 minutes, until bacon reaches desired doneness. Serve with ranch or blue cheese dressing and hot sauce on the side. These can also be made ahead and reheated as above. Best if not completely cold when served.

Half Poppers in Bacon

If jalapeno poppers are something your crowd enjoys, wrapping them in bacon is just that next step to greatness. Cut jalapeno peppers in half, lengthwise. Wearing gloves, remove seeds and membranes. Place a small portion of cream cheese into the jalapeno half. Cut center cut bacon in half across and wrap one half slice around each jalapeno, securing with a toothpick. Set these with the cheese upwards onto a rack of a broiler pan and bake at 375 for 25 to 30 minutes, or until bacon is done. Broil for a couple of minutes more, if needed. These are best served right away, but can easily be filled and wrapped a day in advance and baked when required.

Bacon Cheese Hot Dog Bites

For these, I prefer to partially pre cook the bacon. Use center cut bacon slices and fry them until about half done. The hot dogs do not need long baking time to cook through, and you do not want to lose the cheese filling. Using any regular hot dogs, cut a slit down the length of the hot dog, without cutting all the way through. Using a sliced cheese such as American, Swiss or pepperjack, cut the cheese slice in half. Take each half slice and fold these in half lengthwise forming a long, thin piece. Set one of the folded halves of cheese into the opened slit in the hot dog. If the cheese does not reach the end of the hot dog, add in part of another piece of the cheese. Cut the hot dog into 3 pieces, or about the width of a slice of bacon. Wrap a slice of partially cooked bacon around each piece of hot dog and skewer with a toothpick. Bake these at 375 degrees for about 10 minutes. These are best made last minute, but can be filled, wrapped and stored a day ahead.

Bacon Wrapped Dates, Water Chestnuts, Pineapple Chunks

Wrap a half slice of center cut bacon around pitted medjool dates, chunks of pineapple or water chestnuts and skewer with a toothpick. Place onto the rack of a broiler pan. Bake in a 500 degree oven, about 6 minutes. Remove from oven and turn each bite over. Bake for another 4 to 6 minutes, or until the bacon is done. These may be wrapped a day ahead and kept until needed.

All of these appetizers are easy to make and many can be rolled in advance and kept until needed, or reheated when necessary for a short time. The aromas wafting through the house will entice guests even more.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

More Information:

My name is Chris Rawstern, and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.

My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.

Visit my Web site http://www.aharmonyofflavors.com my Blog at http://www.aharmonyofflavors.blogspot.com my Marketplace at http://www.a-harmony-of-flavors-marketplace.com or Facebook page A Harmony of Flavors

Source: http://www.PopularArticles.com/article447467.html

Hard Boiled Egg with Soft Yolk Inside Recipe

Author: Michelle Keith/ The Village Cook Ingredients eggs Instructions To make these: Bring a pot of water to a rolling boil with 1 tablespoon of white vinegar. Place desired number of eggs into boiling water. BOIL EXACTLY FOUR MINUTES!!! (or six, but I went for four) *many readers have told me six works best for them. Immediately place into a bowl with ice water. Once cool enough to handle, CAREFULLY peel shell. Place on top of hash browns, toast, salad…etc.

Gilligan's Island Drink Recipe

Gilligan's Island Drink Recipe by hamptonroadshappyhour.com Ingredients 1 oz. Vodka 1 oz. Peach Schnapps 3 oz. Orange Juice 3 oz. Cranberry Juice Cherry and/or Slice of fruit to garnish Directions Combine all of the liquids into an ice filled cocktail shaker. Cover, shake well, and pour into your favorite cocktail glass. Garnish accordingly, insert a straw, and start enjoying the smooth, fruity flavor of your own.... Gilligan's Island!

Potato Hash with Bell Peppers and Onions Recipe

Yield: Serves 5-6 Ingredients: 2 Tbsp. olive oil 1 Tbsp. unsalted butter 4 large or 6 medium potatoes, peeled and cut into ½” cubes 1 onion, diced 1 red bell pepper, diced 2 tsp. fresh parsley, chopped 3 garlic cloves, minced Salt and pepper, to taste 1/4 cup freshly grated Parmesan cheese Directions: Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes. Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately. Enjoy!

Wednesday, August 28, 2013

Homemade Delicious Scrub

Alright, It's not a food recipe, but it's still a great product. Give it a try. Just don't eat it. DIY Delicious Scrub 1 cup organic cane sugar 1/3 cup celtic sea salt 1/2 cup organic coconut oil 2-3 tablespoons almond oil 1 tablespoon vitamin e Lavender essential oil Scrubs are a wonderful way to gently exfoliate and leave you feeling fresh and renewed. Making your own is a breeze, and most the time you can use what you already have at home. I start with a recycled jar, and then add a little bit of the salt, sugar, coconut oil {one at a time so I can control the consistency} and then add the rest of the ingredients.

Vodka Slushies Recipe

Total Time: 2 hr 2 min Prep: 2 min Inactive: 2 hr 0 min Yield: 2 quarts Level: Easy Ingredients 1 1/2 quarts cranberry juice cocktail 1 (6-ounce) can frozen orange juice concentrate, defrosted 2 cups vodka Directions Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.