Your Food Network Blog

By: Clarence Jacks

Go ahead and grab your WestBend Slow cooker.

1. Your gonna need a 6 ounce can of tomato paste
2. Grab 2 cloves of garlic minced
3. 2 tablespoons of vegetable oil
4. 2 tablespoons of butter
5. Take 3 big boneless skinless chicken thighs and cut into small bite size chunks
6. Dice up an onion just one
7. 2 teaspoons of tandoori masala
8. A tablespoon of curry paste
9. 2 teaspoons of curry powder
10. 14 ounces of coconut milk
11. A cup of just plain old yogurt
12. A teaspoon of garam masala

Here is some help for you to get that all put together:

Go ahead and melt down that butter and vegetable oil right around a medium heat is what you will want. Now throw in your onion that garlic clove you minced up and that yum yum chicken. You gonna cook that till you see the onion turning translucent should be between 7 to 10 11 minutes.

Now I want you to put everything else in there except for the coconut milk and yogurt. Take that great concoction you have there and drop it right down into your West Bend Slow cooker. Now as your pouring that in go ahead and add that yogurt and milk. Now set that baby on high for 6 to 8 hours. You will know you are coming to the end when that chicken gets nice and tender. Now after all that work, go ahead sit down and taste you some of that Yum Yum slow cooked chicken. Try to get someone else to wash out the WestBend Slow cooker, while you sit back and enjoy the rest of the day.

Thanks for stopping by,
Clarence Jacks

About the Author

Hey everybody, I’m Clarence and if you would like some more recipes and information on cooking look me up over at West Bend Slow Cooker.

You will find a ton of great recipes some normal some outside the realm of normal, all cooked up a WestBend Slow cooker.

(ArticlesBase SC #2690763)

Article Source: http://www.articlesbase.com/ – Yum Yum Chicken Recipe For West Bend Slow Cookers

Tags: slow cooking recipe, slow cooking recipes, west bend slow cooker, westbend slow cooker

• 
• 
• 
• 
• 
• 

By: Lewis Theakson

This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges.  Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn’t fancy or complicated at all.  That’s the joy of it.  It is simple ranch food.

This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don’t let this put you off!

Ingredients

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3″ thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)

Preparation

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.

Move meat to 6 to 8 inches from coals.  Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.

Slice and serve.

Santa Maria Seasoning

The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q’s Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.

About the Author

I hope you enjoyed this Santa Maria Style BBQ Beef recipe. If you are looking for reviews, ideas, barbecue recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys BBQ Blog, they have a wealth of BBQ news, product reviews, delicious recipes, competition schedules, guides and much more.

(ArticlesBase SC #1972243)

Article Source: http://www.articlesbase.com/ – Santa Maria Style Bbq Beef Recipe

Tags: Barbecue, barbecue recipe, barbeque, barbeque recipe, bbq, bbq beef, bbq recipe, california, cooking, Grill, pit smoker, santa maria, Sirloin, Smoker, tri tip

• 
• 
• 
• 
• 
• 

Bread is a universal diet and it is eaten almost in all countries. Even the countries where bread was not so much popular have now become popular, but, of course, with a different name and variety. Now the arrival of the breadmaker and special bread recipes have proliferated bread so much so that it is understood that bread have so many recipes even more than bread maker recipes are in the market. The reason is that several bread maker recipes have not reached the market and are still used at homes.

Now several chefs are engaged in discovering new recipes for their bread maker recipes lists. Even bread maker recipes are available in the market in the shape of a booklet and on internet with a wide list of bread maker recipes. However, human bread makers have discovered several recipes for making, preparing and baking breads. In fact, it depends, first of all, on the society and then on the environment.

For example, in the eastern society, bread making, and breadmaker recipes are fields solely reserved for females of the family and males know nothing about cooking or bread except eating. However, in case of hotels, it is somewhat different, for chefs and machine bread makers, and bread maker recipes have special hold in hotels. But, the case of western society is entirely different. With the proliferation of specialization in every field, bread making and bread maker recipes have become fields to be reckoned with. Several bread makers have discovered several different recipes and have become popular solely on account of their recipes. Same is the case with bread making and also with bread maker recipes. You are to take the ingredients of your favorite recipe, put it in your bread maker and your favorite bread is ready in a minute or so.

Moreover, the recipes of the bread making process depend on the taste and diet advice. They also depend on the types of the bread. Several breads are prepared through different machines and bread maker recipes are handy in this regard. Several other recipes are prepared manually and break maker recipes are also available at that time.

Furthermore, bread recipes and their popularity also depend on the name and namesake taste. For example, French bread and Italian bread immediately reminds us the best bread recipes, for the names are attached with culinary tastes and no experience of the bread is required. Likewise, garlic bread, pumpkin break, carrot bread and such other breads immediately tell us about the ingredients that have been mixed, and they have also become specialty of bread makers. Such bread recipes are not naturally shifted from one generation to another generation. Their recipes have been specially discovered along with the ratio of their ingredients and then they have spread among the people. Same has happened with rye break, dark rye bread, west bend classic rye bread, dark pumpernickel rye bread, sourdough bread and several others.

Moreover, some very simple recipes that are quite common are available for you and you can have it among your bread maker recipes to use it when required.

Grain
& Honey Bread

2 TBSP honey (liquid or melted)

3/4 cup warm water

1 tsp salt

2 TBSP olive oil

2 TBSP lemon juice

2 tsps granulated yeast

1/2 cup rolled oats

3 1/2 cups whole wheat flour

2 TBSP olive oil

These are the ingredients and you are required to mix salts with the yeast, oats and flour in the breakmaker. Make a hole in the top for the yeast to put there and bake as usual. Your bread is ready.

You can have more information, reviews and recipes on http://breadmakerrecipes.org

Author: Jurgen Roofthooft
Article Source: EzineArticles.com
How Electric Pressure Cookers Work

• 
• 
• 
• 
• 
• 

Chicken recipes are easy and perfect for any occasion. Sometimes though, chicken can be bland. Mix up your simple chicken recipes with these easy chicken recipes that you’ve never heard of before. Chicken dishes don’t have to be blah.

The phrase “tastes like chicken” will take on a whole new meaning with these simple chicken recipes. Instead of making the same old chicken recipes, mix it up with these unusual, funky recipes. Chances are, you’ve never had the flavor combinations in these recipes. From sweet and spicy to tangy and crunchy, these easy chicken recipes up the flavor ante. Chicken does not have to be bland and boring. Best of all, these five recipes are good for you too. These simple recipes are the best ways to cook boneless skinless chicken breast.

Best Ways To Cook Boneless Skinless Chicken Breast:

Guatemalan Chicken Mole – Everybody loves chocolate, but how many of those chocoholics eat it with chicken? Mole is a traditional savory sauce made out of chocolate. Dark chocolate is a great source of cancer-fighting antioxidants. Between the chicken and the pumpkin seeds, this recipe for boneless chicken has plenty of protein. With red pepper flakes and two different types of chilies, this chicken dish packs a spicy punch. Try something new for dinner tonight and combine chicken with chocolate with this recipe.

Lemon Yogurt Chicken – This recipe for boneless chicken is originally from Afghanistan, a country not typically known for its cuisine. The bright lemon citrus flavor and the creamy yogurt make this chicken dish a lot lighter than traditional American chicken recipes. Plus, the recipe requires whole garlic cloves mashed to a pulp, an instruction not found in the typical chicken recipe. This Middle Eastern recipe is one of the best ways to cook boneless skinless chicken breast.

Healthy Chicken Jerky – Walk into any grocery store or gas station and you’re bound to see a bag of beef jerky somewhere. The concept of jerky, smoked meat, is common with beef but not with chicken. expand your jerky horizons with this recipe for boneless chicken. Make chicken a snacking favorite with this recipe. Lean and tasty, healthy chicken jerky is a snack all can get behind.

Avocado Chicken – The avocado is relatively common, seen in almost any supermarket. However, the only dish the avocado ever gets used for is guacamole. The avocado never gets used in cooking, which makes this recipe one of the more unique simple chicken recipes. Easy chicken recipes that combine a multitude of textures are great. Combine crunchy almonds with smooth avocado to get a recipe for boneless chicken full of protein and omega-3 fatty acids.

Crispy Baked Chicken – This recipe for boneless chicken is so unique because it replicates the flavor of fried chicken using an oven, a healthier version of fried chicken. Classic chicken recipes like fried chicken are delicious but full of calories. This unique chicken dish replicates the fried flavor in the oven for a healthier version.

For more great recipe ideas, go to http://www.favediets.com/Editors-Picks
http://www.favediets.com/Editors-Picks/Top-5-Healthy-Simple-Chicken-Recipes-That-Youve-Never-Heard-Of-Before

Author: Matthew D Kaplan
Article Source: EzineArticles.com
PCB stencil online quote

• 
• 
• 
• 
• 
• 

Now although I have been a collector of worldwide foods recipes for many years I was presented with the pleasant task of having to host a dinner party for a group of prospective clients. Although the group consisted of several nationalities I decided to prepare a Western type dish “Oven Barbecued Pork Roast”. I was quite sure that pork was not likely to offend any of my prospective guests!!

Although I already have thousands of recipes and popular foods recipes ebooks mainly in PDF format, that are these days available for instant download worldwide, I wanted something different.

After various free searches I came across an ebook containing 490 Blue Ribbon Recipes that had the exact recipe I wanted.

Having acquired my recipe I was curious as to how a recipe can get a “Blue Ribbon”.

Again I did loads of searches on various combinations of words including “Blue and Ribbon” and was surprised to find that was not an actual definition, maybe I just didn’t look in the right places, but my search was pretty thorough.

What I did however discover is that in America the competition for the blue ribbon is extremely competitive.

Basically I learnt that every year there about 80 fairs in the USA with representation from 50 States. Each fair has its own blue ribbon recipe competition. The field of acceptable categories is quite diverse which means there is something available for every taste. I found references to these fairs starting in the 1800′s

You will find Blue Ribbon Recipes in categories for appetizers, soups, sandwiches, main dishes, bread, rolls, biscuits, dips, dressings and every dessert you can think of. In fact there is recipe to satisfy every passion and for every occasion in the world of Blue Ribbon Recipes.

Astonishingly the contestants range from hardcore old hands and competitors who tour the whole country entering recipes for big cash rewards, to beginner home cooks enthusiastic to take a chance with Grannies ancient recipes for, say, the good old “Apple pie”.

As one hopeful contestant said “I just love entering County and State Fairs and I have been collecting competition recipes and cook books for many,many years”.

Inevitably, I suppose, commercialism has crept in to these events. During recent years apparently, sponsorship of recipe contests by national food companies has become popular at fairs across America. The various companies award generous prizes for original recipes featuring their products.

Again notably, some famous food products have originated as a result of state fairs. Way back in 1852 at the first State Fair of Texas, a notable contestant named Gail Borden Jr. submitted a dried “meat biscuit” recipe. His recognition and success came some time later after turning his processed and condensed milk into a “National Brand Name”.

If you are looking for a delicious dish to be proud of, let’s face it, you can’t go wrong with a recipe that has won a state fair competition and even better got that “Blue Ribbon” award!! They obviously do not just give them away lightly!!

Well there we are, just a little information on the significance of “Blue Ribbon Recipes”.

Just in case you are interested in the great recipe I discovered, here it is:

Delicious Barbecued Pork Roast

Serves 10-12 persons

3 lb / 1.5 kg boneless rolled top loin pork roast joint

3 large garlic cloves sliced

1 teaspoon black coarsely ground pepper

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

vegetable oil, approx. 2 tablespoons

1 large onion, sliced (approx 8 oz)

1/4pint (approx 150 ml) chicken stock

8 oz tomato sauce (just over ¼ pint – approx 200ml)

50ml (approx. 4 tablespoons) chili sauce

50ml spicy tomato ketchup

50ml apple cider vinegar

50ml lemon juice

3 Tablespoons Worcestershire sauce

2 Tablespoons brown sugar

2 teaspoons Dijon mustard

1/4 teaspoon paprika

1/4 teaspoon red pepper

If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied. Using butcher’s (or kitchen string), tie at 2″ intervals.

Cut deep slits in roast & insert garlic slices If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.

Combine pepper, sage & thyme; rub over surface of roast. Coat a non
stick deep frying pan with oil, place over medium high heat until hot.

Add pork roast and roll around until brown all over, about 10 – 15 minutes. Take out meat, put on one side. Add onion & sauté until tender.

Add chicken stock bring to the boil. Transfer to a dish, then roast the meat uncovered at 350°f / 180°c for 30 minutes.

Combine tomato sauce & remaining ingredients in a medium saucepan.

Bring to a boil over medium heat; pour over pork.

Roast for an additional 35-45 minutes or until meat thermometer inserted in center
of roast registers 160°c. 325°f.

Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce.

Please note, I have amended the measurements from the ebook recipe so that they equate internationally.

For the record this recipe took 3rd place at the Illinois State Fair but I can’t tell you which year. What I can tell you is that the outcome of my dinner party was a complete success for me and my guests to the point that many of them even asked for the recipe!!
If you are interested in collecting good foods recipes, do yourself a favour and try and get hold of “490 Blue Ribbon Recipes”

The author Christopher Phillips is a retired restaurateur with a passion for collecting recipes from all over the world. You are free and welcome to copy and distribute this article without alteration and with the usual acknowledgment to the author.

Click here For More Blue Ribbon Recipes

More Great Recipes

http://www.cothivalebooks.com/

Author: Christopher Phillips
Article Source: EzineArticles.com
Programmable Multi-cooker

• 
• 
• 
• 
• 
• 

It is often hard to find just the right large quantity recipe for the theme of your party or for the “culinary experience” you are aspiring to offer your guests. Here are a few tips and suggestions on how to modify your favorite 4-6 serving recipes when you find yourself cooking for a crowd of 20 or more.

What constitutes a crowd? Of course it’s all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.

Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?

Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much–you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.

For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not
recommended.

You may also use recipe converters which are easily found online. The converters however, simply “do the math”, multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.

It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.

What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of “doing the math”.

To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.

It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It’s a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.

Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.

If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish
you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).

With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your
guests.

Have fun!

Debra Haydel

Debra Haydel is the publisher of http://www.chef-menus.com. This site is packed with information and tips on party menu planning. Not just recipes but coordinated, seasonal menus for all special occasions. Learn more about cooking for a crowd and creating party food with flavor and flare.

Author: Debra Haydel
Article Source: EzineArticles.com
Electric Pressure Cooker

• 
• 
• 
• 
• 
• 

While many of us enjoy cooking, it isn’t always easy to keep track of our impressive recipe collections. In order to make your recipes easier to find (and not to mention giving your patience a break!), we’re going to talk about a few ways you can get your recipes organized.

Recipe Book

Instead of storing your recipes in the “haphazard shoebox” fashion, how about converting them into a nice recipe book? If most of your recipes are on index or recipe cards, a photo album with plastic sleeves may work particularly well for you as long as the card fits comfortably in the slot. If you have quite a large collection of recipes, try obtaining a large family photo album that allows eight to twelve slots per sleeve (front and back). The order you put the cards in is totally up to you, as your recipe book should reflect your preference. Some people prefer to sort based on main dishes, desserts, breads/pastries, beverages, etc., while others prefer alphabetical order.

If you don’t have your recipes on cards, or if you’re like most people, you might have your recipes on papers and cards of all shapes and sizes. If this is the case, you might want to think about typing them all up and printing them off. After all of your recipes are transferred to this new format, the next step is to get a binder (three ring binders work well) and some tabbed dividers. Label each divider by the category you wish (ie: type of meal, alphabetical order, etc.) and get to work punching holes in your recipe sheets to accommodate the binder’s rings. If you prefer, you can purchase plastic sleeves to keep your sheets spill-proof-which is highly recommended to counter those splatters of sauce, batter, or grease that always tend to smudge our favorite recipes.

Whether you use a photo album or a binder, don’t be afraid to get creative with your recipe book. Get some construction paper and glue or clip clip pictures from magazines. There’s nothing wrong with adding a dash of imagination that might even inspire your cooking!

eRecipe Catalog

The Internet is not only a great place to search through millions of recipes, but it’s also handy for storing the ones you already have. Sites like WeGottaEat and OneTSP are free to sign up and allow you to add your own recipes by simply typing them up. Yes, this can be quite tedious if you have a lot of recipes, but just imagine how easy it will be to find a recipe by simply typing in a keyword and clicking “search.” You can also browse thorough members’ recipes and send recipes to friends and family. Online recipe storage sites are very user friendly, so you don’t have to be particularly computer savvy to utilize this great feature. Also, by storing your recipes online you can easily include pictures that would otherwise mean added bulk to your recipe collection.

Software

Say you like the idea of easily searching for and pulling up your recipes, but you aren’t too keen on relying upon an Internet connection. You might not want to totally rule out the option of a computerized recipe book. There is a wealth of recipe software available for download on the Internet. Many of them are classed as “freeware,” which means that you can download and use the software for free. Some cooking software is available online for purchase, but they do throw in some handy “extras” that are worth the money, such as measurement calculators and converters, meal planning and shopping lists, and nutritional value calculators.

These are just a few ways that you can free up that recipe drawer and simplify the entire task of cooking from a recipe. Best of luck in whichever method you choose to organize your recipes-and happy cooking!

If you’re looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

Author: Patrick Carpen
Article Source: EzineArticles.com
Make PCB Assembly

• 
• 
• 
• 
• 
• 

Perhaps you think that creating your own recipes and using a recipe search engine do not go together but you might find a recipe search helpful if you want to make recipes up. Most ingredients which taste good together are already combined in other recipes.

You can do a recipe search by cuisine, by ingredient or by course. Perhaps you want inspiration for Indian recipes, Italian recipes, pasta recipes, salad recipes, or appetizers. The beauty of using a recipe search is that you can choose exactly the kind of meal you want to use as your inspiration.

How to Adapt a Recipe

If you are capable of following a recipe, you are capable of creating your own. The best way to start off is by tinkering with an easy recipe that you know you like.

You might have a favorite meat or fish dish. How would that dish taste if you added some Thai spices or served it with pasta and sauce instead of with the baked potatoes or rice you normally use?

You can combine your favorite parts of different recipes to make one new one. For example, if you have a favorite recipe for grilled chicken and a winning white wine sauce recipe, you can use a recipe search to find the perfect vegetable side dish to complete this meal.

Of course, a recipe search engine is not capable of creating brand new recipes itself but you can adapt recipes you find and make them your own.

Tips for Creating Recipes

Do not expect every creation to be amazing. It can happen that you use a flavor in a recipe and find that it just does not work out. If that should happen, just chalk it up to experience and try a new approach the next time.

Rather than create a new spice blend and rub it over a whole chicken, why not make a new spicy sauce and cook the chicken separately. That way, if the spice blend comes out wrong, you have not ruined an entire chicken.

The only things required for inventing recipes yourself is a creative streak and a bit of bravery. You do not need to be a gourmet chef or have extensive food knowledge.

Start simply, rather than attempting to create an elaborate meal from scratch. This might mean you change the kind of cheese in a recipe and a few of the vegetables. It might mean you use Chinese spices in a fish dish instead of the Italian spices in the recipe.

Perhaps you have tried this already. Perhaps you have been partway through a recipe before and suddenly realized you do not have one of the ingredients. Maybe you substituted the ingredient with something you did have. This is a kind of recipe creation because your meal was original and different from the recipe.

Using a recipe search engine is the best way to get started because you can explore different kinds of recipes and do a recipe search by ingredient if you have an idea of what you want to use.

Copyright (c) 2009 Christine Szalay Kudra

Whether you are a busy mom like me or someone who loves to try new foods and new flavor combinations, you can try your hand at adapting existing recipes. Once you have found a recipe using the best recipe search engine you can get to work, tweaking the ingredients or add new flavors. This is how delicious meals are invented and you can have plenty of fun along the way.

Start your search for dinner now at: http://www.recipedirectory.org

Author: Christine Szalay Kudra
Article Source: EzineArticles.com
PCB Prototype & Manufacturing

• 
• 
• 
• 
• 
• 

For awhile now, my wife has been asking me to learn how to cook. I’ve been hesitant to do so because my wife is a wonderful cook and I know as much about cooking as Christopher Lowell does about the NFL. So in my mind I’d never had the need or desire to become the next Bobby Flay.

But after some loving nagginng, errr encouragement from my wife, and almost burning down my kitchen trying to boil a pot of water, I decided it was time to learn how to do this cooking thing.

But if I was going to do this, I wanted to find MY kind of recipe book online. The online recipe book I was after had to meet the following 3 important criteria:

1. The recipe book had to be easy to follow. A must, since I’ve proven I have the culinary I.Q. equivalent to sweet Corky on that bad ’90′s sitcom.

2. The recipe book had to be affordable. I wanted to invest in a good recipe book, because it would make me more committed. If I just relied on free online recipes, I would have no skin in the game. Having said that, I didn’t want to pay too much either. Plus, a lot of the free recipes online were either garbage or didn’t have a collection of easy-to-make meals that I liked.

3. The recipe book had to have a variety of dishes. I knew if I got an online recipe book with just one type of cuisine, I would get bored and, or frustrated.

After about of week of researching different recipe books online, I found the crown jewel, the mother of all online recipe books. It’s called “America’s Most Wanted Recipes”. It was a weird feeling, because the only time I get excited about food is when there’s a hot plate of something I love sitting in front of me. But as I read about this online recipe book, I was genuinely excited about the cool dishes I could start making.

It hit on all MY criteria for a good recipe book. Best of all, and what really caught my attention was that it full of spectacular recipes from my favorite restaurants like PF Chang’s, Chili’s, Red Lobster, The Cheese Cake Factory and many more.

America’s Most Wanted Recipes would be the recipe book that would finally take me from a culinary dud to a gourmet stud . I was a little cautious at first, because I saw a lot of other recipe books both free and for sale that claimed to have copy cat restaurant recipes. But after looking at all the options, America’s Most Wanted Recipes by Chef Ron Davis was the real deal. It’s the #1 selling online recipe book on ClickBank, it’s sold on Amazon with magnifient reviews, and Ron and his staff have spent literally thousands of hours perfecting the recipes and made them easy to understand.

As I read all the different recipes and dishes from my favorite restaurants, I realized that for less than the cost of taking my little family to a night out at Chili’s, I would literally have an encyclopedia of recipes of my favorite dishes!

I can take my culinary plunge by cooking such things as PF Chang’s Lettuce Wraps, Chili’s Southwestern Egg Rolls, and Panda Express’ Orange Chicken.

Best of all this online recipe book is an E-book, so that means I can quickly download it and start cooking the delicious recipes right away.

Only time will tell, but this online recipe book is so easy to follow, and so fun use that it could take this pot bellied food lover from a culinary disaster into a lean mean cooking master.

This article is written by John Sanders. Cook-in-training who blogs about his culinary adventures at http://www.squidoo.com/recipebookonline

The site is dedicated to inspiring all those who are culinary challenged to learn how to cook their favorite restaurant foods.

Author: John Sanders
Article Source: EzineArticles.com
Low-volume PCB Assembly

• 
• 
• 
• 
• 
• 

Cooking and Nutrition have been incredibly hot topics over the past couple of years. Other hot topics such as anti aging and fitness exercise are discussed in correlation with cooking and nutrition on a regular basis. At the same time the rise in Cooking Television Shows has been exponential. This craze has resulted in a cooking channel! A channel devoted to a plethora of cooking shows! These television shows often have associated websites where their recipes are cataloged and made available.

Technology has allowed us access to these websites and recipes at a moments notice but in order to organize and keep your favorites on hand it may be necessary to create a file or use a software package. I have researched and will offer a review of a few software products that I recommend. These products will allow you to import, catalog and print your recipes in a variety of convenient formats.

1. MasterCook Deluxe 9.0 by ValuSoft

Product Features

• Meal-planning software with 8,000+ recipes and 100s of international recipes
• Thorough search capabilities; expert nutritional analysis
• Professional tips, cooking for a crowd, and essential cooking techniques
• Enjoy 400 savory baking recipes with step-by-step instructions
• Print shopping lists for single recipes or entire menus, or download to PDA

2. Cook’n for Every Holiday by DVO Enterprises

This instructional computer software [http://www.thesoftwarespot.com/default.asp?SID=xSUDBN7CQH9W2UP3PGZYM6&S=500&A=F&SearchText=&CategoryID=1695949&NID=6372614] includes 582 recipes, recipe manager, menu planner, and more!

Product Features:

• Search thousands of recipes in seconds–just tell it what you have on hand
• Adjust recipe serving sizes automatically
• Demonstrate preparation techniques with video clips
• Display hundreds of full-color food photos
• Organize your own recipes
• Print your recipes on decorative 3×5 cards
• Create weekly menus
• Make grocery shopping lists
• Analyze the nutritional value of your recipes

Recipe Manager:

• Organizing your family recipe collection in the computer is easy with Cook’n. You already know how to put in your recipes, that’s because Cook’n's recipe window looks just like a recipe card. And, “Quick-Fill” editing does much of the typing for you.
• Cook’n has simple cookbook-like chapters and categories that make it easy to find your recipes fast.
• Cook’n's Recipe Manager makes entertaining a snap. Simply select the number of guests you will be serving and enter it into your favorite recipe. Cook’n calculates the new ingredient amounts for you.

Menu Planner:

• Build your own weekly and monthly menus
• Drag and drop meals to make your menus
• Combine recipes and food items to make complete meals. Then, drag and drop meals to make your own weekly or monthly menus.

Grocery Shopping Assistant

• Compiles your family’s shopping list automatically
• Organizes shopping list items by aisle
• Converts to package sizes (e.g., tablespoon tomato paste to 8 oz. cans)
• Calculates your grocery cost

Personal Home Nutritionist

• Analyze the nutritional elements of recipes and menus (even the ones you add!)
• Choose between brands to satisfy dietary needs
• Cook’n will analyze the nutritional value of any recipe or menu (even the ones you add!). Easy to read…Cook’n nutrition facts window looks just like the label on a can.
• Cook’n has nutrition facts from the labels of 10,000 food products. You can choose between different brands to see what the nutritional effect is.
• Now you can plan menus based on dietary needs and tastes. Prepare one delicious meal for the entire family.

1. Home Cookin: Recipe Software by Mountain Software

Product Features:

· Easy to Use Interface – Home Cooking uses a simple tabbed interface that is easy to operate while providing all the features you use most. You can create as many chapters as you wish. Home Cookin will keep everything sorted alphabetically so you can quickly browse through your collection, and find your favorites easily.

· Easy Recipe Entry

· Import and Export Capabilities – Thousands of free recipes can be found on web pages, newsgroups, and various mailing lists. You can easily add these to your collection by importing them into Home Cookin. Most standard formats are supported.

· Meal Planning – The meal calendar makes it easy to plan your upcoming meals. Locate your desired recipes, then add them to the calendar. Add personal notes if you plan on eating out, want to indicate a holiday, or to reference recipes in other cookbooks. When you are ready to prepare the meal, you can access the recipe quickly from the meal calendar.

· Grocery Management – The Home Cooking grocery manager will make quick work of preparing your grocery shopping lists. Start a new list, select the items you need, and print. A cost estimate is calculated as you select each item, so you’ll know ahead of time how much you’ll be spending on your groceries. The printed list is compact and sorted by store and location to make your shopping trip as easy as possible.

Websites provide us with recipes at a moments notice but in order to organize and keep them handy and get the most use of them it may be necessary to create a file or use a software package. I have provided a review of a few software products that I found to be of good quality. These products will allow you to import, analyze, catalog and print your recipes in a variety of convenient formats including a grocery list!

I have an extensive background in Finance and Fiscal Procedure. I also have a web business where I offer Educational Computer Software and Games [http://www.thesoftwarespot.com/default.asp?S=500&A=F&SearchText=&CategoryID=1695863&NID=6372614]. I am very interested in the product itself as well as the subject matter that it involves.

Please use the link above to visit us at The Software Spot! Thank you, Allison Merlino

Author: Allison Merlino
Article Source: EzineArticles.com
Prototype PCB Assembly

• 
• 
• 
• 
• 
•