Gourmet Cheesecake Recipes
By Andrew Krause
Cheesecake, do you think that cheesecake is hard to make, well if you do then you are wrong,cheesecake is one of the easiest deserts to make as far as I am concerned,it is even easier
and less messy than making cookies. Just go to Yahoo or MSN and type in the search box Free Gourmet Cheesecake Recipes and click search and you will find my site or just click on the link below about the author many recipes for cheesecake such as Chocolate Cheesecake,Chocolate Peanut Butter Cheesecake,
Individual Vanilla Cheesecake with Lemon Curd,
Bailey's Marbled Cheesecake and these are just a few we also have many recipes in our classic food section,pastry in our baked goods section,and there is also a scection on Wedding Cakes. All the wedding cakes that you find there
are cakes that I have done and have had time to take photos of.
Do you need something fast for dinner tonight? You know that a lot of quick and easy dishes are made in crock pots,you can start them in the morning and have them ready when you come home from work,crock pot lasagna or Golambki Another Old Time Polish Recipe,and these are just the beginning.
However you choose to locate the recipes that you need weather it be on a web site, blog,or whatever there are many good places and products that you can find them and you can be sure
that these recipes are top quality and will give you a perfect dinner or desert.
What ever it is that you are looking for you can find it online or in the public library,you will find many new recipes and some of them will become your favorite.
About The Author
Andrew Krause
I have been a Chef and pastry Chef for well over 30 years, and at present I own a Gourmet Bakery in Dickson City Pennsylvania.
The Cheese Confectioner Bakery was founded in 1983 and is a wholesale, retail manufacturer of Gourmet Cheesecake and other fine pastries
http://www.andies.cashhosters2.com
vzepwt4f@verizon.net
Cooking a Turkey Cajun Style; Super Secret Recipe
By Lance Winslow
Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.
First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.
If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.
"Lance Winslow" - Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/wttbbs/
Italian Biscotti So Delicious
By Andrew Krause
I’ll bet that you never had biscotti as good as mine! Just kidding I know that you probably make a biscotti that is very good but I wish you would try this recipe and see what you think of it, this recipe is as good as they come. Now remember that all ingredients should be at room temperature.
6 eggs
1 cup sugar
2 teaspoons anise seeds
2 teaspoons vanilla
1 cup melted butter (not hot)
3 cups flour
3 teaspoons baking powder
In a mixing bowl beat eggs and sugar add anise seeds, vanilla and butter. Mix well and then add the flour and baking powder and mix until well blended, it should be soft but not sticky.
Remove dough from bowl and divide into two pieces, form each piece to look like large hot dogs, place on a pan lined with baking parchment and flatten to about one inch thick.
Bake in a preheated 350 degree oven for approximately half an hour until golden brown.
Optional:
Cut biscotti into pieces, place on a baking sheet and toast until golden brown.
You can also add tiny pieces of walnuts to your biscotti if you so desire.
If you like chocolate you can dip one end of the biscotti in some melted chocolate and enjoy them with a hot cup of coffee.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net
Crock Pot Recipes for Your Turkey Leftovers
By Sherry Frewerd
The age-old question of ‘what to do with this left-over turkey’ lives on today, but with the revival of the slow cooker, we now have more options for stretching our food dollars by creating some delicious crock pot turkey recipes.
Today’s turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em’ in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.
Crock Pot Turkey Stew
1 large bag of frozen mixed veggies
2 lbs boneless, skinless turkey, cut into bite size pieces
2 tbl flour
1 cup chicken broth
1-1/2 tbl tomato paste
1 tsp Worcestershire sauce
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
Crock Pot Turkey Sandwiches
6 c. shredded turkey
3 c. shredded cheese
1/2 c. Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.
About the author: Sherry Frewerd publishes ‘Family Crock Pot Recipes’. Visit today for delicious crock pot recipes that your family will love – http://familycrockpotrecipes.com Sherry’s blog, ‘Recipes to Live By’ is the place to go for great recipes of all kinds, cooking tips and interesting articles on food and nutrition. http://theres-more-to-life-than-food.typepad.com/recipes_to_live_by.
Stuffed Pork Chops Served with Cajun Red Beans and Rice
By Shauna Hanus
Stuffed Pork Chops served with Cajun Red Beans and Rice
Stuffing
1 Tbs Paprika
2 tsp Salt
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Dry Mustard
1 tsp Black Pepper
1 tsp White Pepper
1 tsp Thyme
1 tsp Basil
1 tsp Ground Nutmeg
4 Tbs Butter
1 Cup Green Bell Pepper, chopped
3 Cups Celery, chopped
4 Cups Onion, chopped
¾ Cup Fresh Parsley, chopped
6 Cups Corn, frozen or canned and drained
4 Cups Tomatoes, chopped
Thick Slice Pork Chops
Combine all ingredients except pork in a large bowl.
Using a sharp paring knife cut a one and a half inch deep slit length wise along the top of the tenderloin. Spoon the stuffing into the slit allowing any extra to spill out over the sides. Roast in a shallow pan at 325° for 25-30 minutes per pound or until it registers as well done on a meat thermometer.
Red Beans and Rice
1-16 ounce Bag of Dry Red Kidney Beans, or the equivalent of canned kidney beans
1 Cup Onion, chopped
1 Cup Celery, finely chopped
3 Cloves Garlic, minced
1lb sliced sausage
Cajun seasoning to taste
4 Cups Cooked White Rice
Rinse and soak the beans according to package directions. When soaked fill the pot with water according to package directions. Add onion, celery, garlic, and sausage and cover. Cook on high until boiling. Reduce heat and simmer for 3 hours.
When cooked mix with the white rice. Add Cajun seasoning to taste.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Spinach, Mushroom, and Swiss Baked Omelet with Muffin Biscuits
By Shauna Hanus
Spinach, Mushroom and Swiss Baked Omelet
½ Cup Spinach
1/3 Cup Mushroom, sliced
6-8 eggs
1/3 Cup Milk
½ Cup Swiss Cheese, grated
Black Pepper to taste
Nutmeg to taste
Cook the mushrooms and spinach over medium heat until all the liquid is rendered from the spinach and mushrooms.
Blend together eggs, milk, pepper and nutmeg at high speed in a blender. By mixing in the blender the eggs will turn out light and fluffy. Pour the egg mixture into a well greased oven proof skillet, such as an iron skillet or omelet pan.
Stir into the egg mixture the mushrooms and spinach. Sprinkle over top the grated Swiss cheese.
Bake in a 325° oven for 25 minutes or until the eggs are firm.
Muffin Biscuits
These are easy to make biscuits and are always a favorite. They are crumbly and buttery in flavor.
1 3/4 Cups All-Purpose Flour
1 tsp Salt
2 ½ tsp Double-Acting Baking Powder
6 Tbs Chilled Butter
1 Cup Milk
Mix the flour, salt, and baking powder in a large bowl. Cut the butter with a pastry blender into the dry mixture. Make a well in the center and pour in the milk. Stir for one minute.
Fill well greased muffin tins with batter to make shapely biscuits.
Bake for 20-25 minutes at 400° or until golden brown.
Serve warm with butter.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Making Spanish Paella The Easy Way
By Noel Gomez
Paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. Spain and the Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Spanish Paella is a dish that is generally made to feed several people. Moreover, Spanish Paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
Here are three basic steps to follow to make wonderful Spanish Paellas while leaving you the latitude to be creative and to make the dish their own by customizing it to their taste.
1. Preparing the rice.
Select a type of rice that you are comfortable using. Feel free to experiment but know that Spanish Paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.
2. Choosing and making the meat.
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your Spanish Paella.
3. Combination of it all
Cover the bottom of the Spanish Paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked shell fish and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the Spanish Paella dish and cook for about 45 minutes at 350 Fahrenheit or until the rice is fully cooked. At this point you can add raw shrimp or mussles and cook uncovered for another five minutes.
In short, the secret to preparing the perfect Spanish Paella is to make it your own!
Learn how to make Spanish Tapas and Paellas the easy way by visiting my website http://www.spaintapas.com. Each month there is a new free spanish tapa and more to review received by newsletter!
Sweet Potato Pie with Pecan Syrup
By Shauna Hanus
This recipe can be easily adapted to any time of the year by using canned sweet potatoes but if it is holiday time use fresh sweet potatoes. Better yet use leftover sweet potatoes from Thanksgiving dinner.
Sweet Potato Pie
Filling
2 Tbs Butter, softened
¼ Cup Brown Sugar, packed
1 Egg
1 Tbs Heavy Cream
1 Tbs Vanilla
1 Cup Sweet Potatoes, cooked and mashed, or 1 cup canned sweet potatoes with syrup drained.
1/8 tsp Salt
¼ tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
Cream together butter, sugar and egg. When well blended add cream, vanilla and sweet potatoes. Mix well then add salt, cinnamon, allspice and nutmeg.
Fill pie shell and assemble syrup.
Pecan Syrup
¾ Cup Dark Brown Sugar, packed
¾ Cup Light Corn Syrup
3 eggs
2 Tbs Butter, melted
2 tsp Vanilla
1 Cup Pecan Halves
Combine the first 5 ingredients and stir well. Add the pecan halves and pour over top of the pie filling.
Bake at 325° for 1½ hours or until a knife inserted in the center comes out clean.
Pie Shell
1 ½ cups All-Purpose Flour
1 tsp Salt
½ tsp Baking Powder
½ cup Canola Oil
2 Tbs Milk
Mix all the ingredients together pour them into your pie pan and use your fingers to press the mixture around the bottom and sides of the pie pan.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Asian Cooking - Alternative Meals for Your Dining Pleasure
By Sara Duggan
My son’s best friend is Chinese. This gives us ample time to sample various Asian meals. His Mom just recently sold their restaurant so is spending more time at home. This allows the kids to play together more often. My son is eating things that he would never accept from me. If his friends Mom or his friend offers it to him, it is the most amazing thing in the world.
My husband enjoys steamed rice (Japanese) and Bulkogi (said: bool-ko-gee) which is a Korean Barbecue Sauce. Just recently we ate at a Chinese restaurant in town and enjoyed our first bowl of Miso Soup. It is tofu paste soup with seaweed and scallions. We also tried our hand at making dumplings after seeing an Asian film about the first Chinese Marriage for Love. We did okay but the dumpling soup I had at the restaurant was the bomb as my son would put it.
If you take a look at the resource site I listed below, you will see a big difference in what the Asian world perceives to be a balanced diet. First off you will see that the bulk of the diet is Daily Physical Activity followed by rice, noodles, bread, millet, or other whole grain. Another thing you will notice is the amount of sweets and meat they eat is minimal compared to the American diet. Sweets are limited to a weekly treat while meat is only a monthly treat.
Going back to my son’s friend, I can tell you that the main part of his diet is noodles (Vietnamese Rice Noodles), rice, or some other type of carbohydrate. He rarely eats meat and the main poultry eaten is chicken with lots and lots of vegetables. He and my son love the broccoli dipped in heated cream cheese (kind of sweet).
Below you will find some recipes for some of the above mentioned meals but if you don’t feel up to cooking local grocery chains sometimes carry these foods in the Asian isle. (Bulkogi – Miso Soup – Rice Noodles – Ramen – Dumplings) Trader Joes actually has Bulkogi ready to cook. We tried this not too long ago and it was delicious, easy, and fed us for 2 days for just under $12.
MISO SOUP
1 Tbsp Hondashi (instant fish stock)
½ cup shiro (white) miso paste
8 o.z. tofu cubes
2 green onions, thinly sliced
5 cups water
Bring the water to a boil
Add the Hondashi and miso paste and stir until miso is dissolved
Add the tofu pieces and cook an additional minute before serving
Garnish with green onion slices.
PERFECT STEAMED RICE (http://chilipaper.com/Frecipes/Fsides/Frice/perfect_steamed_rice.htm)
1 Tbsp Butter or Margarine
1 minced Scallion (green onion)
1 cup Rice
1 ½ cups Water
Melt butter in saucepan
Add scallion and saute for 2 minutes
Add rice, and turn over in pan to coat with oil
Add water and bring to a boil
Once the water is boiling, turn heat to medium-low, cover pan and let steam for 18 minutes
BULKOGI
6 lbs short ribs cut into thin pieces, about 2 ½ inches long
Marinade: (yields 1 ½ cups)
2 Tbls toasted sesame seeds
4 large cloves garlic, pressed
1 C soy sauce
2 Tbls sherry (or substitute sweet rice wine)
3 Tbls sugar
2 Tbls sesame oil
2 Tbls water
2 ts fresh ginger, finely grated
½ C chopped green scallions (green and white parts, mixed)
DUMPLINGS(from movie)
Round dumpling wrappers (cold food produce section where tofu is)
Mushrooms (button, pre-cut)
Scallions
Garlic
Round 1:
We heated up the mushrooms and scallions and garlic
We then filled the wrappers as per instructions given
We steamed dumpling
Outcome:
Okay – good taste – good texture – stuck to the bottom of the steamer
Round 2:
Same as above but this time we fried the dumplings
Then boiled them
Outcome:
Not so good – taste was okay but it was like a big jumbled mess of noodle and stuffing mixed with the grease of having fried them first – by far the least favorite way for us
Round 3:
Same as above however we just boiled them without steaming or frying
Outcome:
Again taste was okay but it ended up being one soggy mess will not try this way again
Round 4:
We purchased frozen Potstickers (vegetable) and boiled them.
Outcome:
Yum! No mess, not soggy, great taste, and very enjoyable.
OUR RICE STUFF by The Duggan Clan
1 cup of rice
1 ¾ cup of water
1 Tbs butter/margarine
1 ts salt
1 –2 Scallions
¼ cup Frozen corn
¼ cup Frozen peas
Bring water and salt to a boil
Add rice and bring to another boil
Cover and lower heat to a low fire
In a skillet, use a bit of butter/margarine to saute scallions, corn, and peas
When rice is cooked add to the veggie mix and saute a bit until well blended
Optional, add a clove of garlic or some pepper or other seasoning
Outcome:
This is very delicious and we’ve been eating this budget friendly meal for years. 1 bag of rice, 1 bag of corn, 2 bunches scallions and 1 bag of peas usually will last us 2 weeks.
MARINATED TOFU (BULKOGI EXPERIMENT)
1 Firm Tofu sometimes this goes on sale for $1.00 each (10 for $10) You can Freeze Tofu or keep it refrigerated until date on package. After you open it however you do need to eat it within 7 days.
1 Bulkogi sauce
Cut up the Tofu into slices
Pour the Bulkogi sauce over the Tofu being sure to cover it all (we found that ½ a bottle is the perfect taste for us but use the entire bottle if you don’t mind a little bit of a bite)
Marinate overnight
You can either eat as is or Bake the Tofu in the oven at 350degrees for about 20 – 30 minutes
Outcome:
Very delicious!!! By far one of our more positive experiments we have done. Low cost treat and high in protein when buying meat/chicken/turkey/etc. is out of budget. We just ate it plain with some Miso Soup as a side dish.
Hope this helps you in exploring various foods from other lands. If you have a friend who is Asian, ask him/her to help you cook up your own "special" meal.
For more information on the Asian Diet visit http://oldwayspt.org
Sara Duggan is a mom of 2 boys and married to her soulmate of 11 years. She enjoys crocheting and writing in her spare time. For more recipes and articles visit her at http://www.mommie-care.com
Pumpkin Bread
By Andrew Krause
Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.
Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things.
Remember your ingredients should be at room temperature.
1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins
Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it, get out the butter and coffee and “enjoy”.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com
Christmas Recipes: Edible Gifts No.3 of 8 – Gingerbread Decorations
By Paul Curran
Christmas recipe makes: 2 dozen
Calories per biscuit: 125
Preparation time: 30 minutes
Cooking time: 10 minutes
Suitable for freezing at end of step 5.
Christmas recipe ingredients:
flour, plain white 350 g (12 oz)
bicarbonate of soda, 5 ml (1 tsp)
ginger, ground 30 ml (2 tbsp)
cinnamon, ground 15 ml (1 tbsp)
cloves, ground 2.5 ml (0.5 tsp)
butter, 125 g (4 oz)
sugar, soft light brown 175 g (6 oz)
golden syrup 60 ml (4 tbsp)
egg, 1
icing:
egg white, 1
icing sugar, sifted
food coloring
Christmas recipe instructions:
Blend the butter with a mixture of the spices, bicarbonate of soda and flour. Do this until it is breadcrumb like and then mix in the sugar.
Beat an egg into slightly warmed syrup and pour into the mixture from step 1, mixing till it becomes a soft dough. Then knead until smooth.
Make a 5mm (¼ inch) thick dough layer on a floured surface and cut out biscuit shapes using vaious cutters. Pierce a hole in each one for putting ribbon through later on, for hanging.
Put two non-stick baking sheets on two baking trays.
Place the various shaped cut outs onto the baking sheets and bake at 190 degrees centigrade (375 F) until golden brown, about 10 minutes. Allow to cool and harden for about 10 m inutes before placing on a wire rack till cold.
For the icing add sifted icing sugar to a beaten egg until stiff enough for piping. Add colorings if necessary to brighten up the decorations.
Put icing patterns of your choice on the biscuits. After allowing the biscuits to dry, put ribbons through the biscuit holes, ready for hanging on a christmas tree.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and
webmaster at Gifts-for-Christmas.com, bringing
you recipes and unique gifts for christmas including their
online home collectibles and russian gifts stores.
