BROCOLI Salad Basics

Broccoli salad served at a Minnesota potluck supper. Made with raw broccoli and chopped the red onion, crumbled fried bacon, plumped raisins, mayonnaise, sugar, and vinegar.
(Photo credit: Wikipedia)

Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings.

1-Ingredients:

The first ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerets into bite-sized pieces.

Next, add some chopped vegetables. The favorites are onion, celery, carrots, and cauliflower. Just add as much as you like until it looks like a good mix.

Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it's cooled and add to salad just before serving.

Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing.

Fruit is often added to these salads, usually raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.

Adding sunflower seeds or nuts to the mix gives the salad a little extra crunch. Almonds, walnuts, cashews, and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavor of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well.

If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

2-Dressings:

a. The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix:

1 cup mayonnaise

1/4 cup vinegar

1/4 cup sugar

* Mayonnaise can be mixed with yogurt to lighten it up.

* Flavoured vinegar can be used or substituted with lemon or lime juice.

* Artificial sweetener can be used instead of sugar.

b. An oil/vinegar dressing can also be used:

1/2 cup salad oil

1/4 cup vinegar

1/4 cup sugar(optional)

1/2 tsp. salt

* Flavoured cider or wine vinegar is recommended.

* Spices such as celery seed, onion powder, basil, and oregano can be added.

c. Your favorite bottled dressing can be used as well. Any creamy or Italian style dressing will work fine on a broccoli salad. A good one to try is a 3-cheese ranch.

3-More Stuff:

Here are a few various items that could be added to make your salad something original:

* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).

* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.

* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions.

4-The Method:

* Add broccoli flowerettes and any other ingredients you are using for your salad bowl. If you are using crumbled bacon or bacon bits add them just before serving.

* Add your dressing, mix and refrigerate 2-4 hours or overnight.

* Stir salad again before serving.

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CHICKEN Korma

Chicken Korma - Photo. Wikimedia

The Royal chefs of the great Moghul Emperors made an enormous contribution to the richness of the celebrated Northern Indian cuisine, using cooking techniques which were mainly similar to those of the western world but raising them to new heights with their exquisite blends of spices and herbs.

Kormas were created for festive occasions and are considered by many experts to be the greatest expression of the master chef's skills. A korma is mildly spiced and enriched with cream and ground almonds.

The korma technique can be applied to meats or to vegetables and calls for a thicker braising sauce than that normally used in western cooking. The use of butter and cream in the preparation results in a thick, savory sauce that clings generously to meats and vegetables.

Chicken Korma, reduced to simple terms, is nothing more than braised chicken but the judicious blending of spices that are used to create the braising sauce makes it one of India's most popular dishes. There are many great and complicated recipes but this one is simple, quick to prepare and will have your tastebuds dancing:

1 tbsp vegetable oil
1 lb boneless chicken thighs, cubed
1/3 jar of Sharwood's Curry Stir Fry Sauce
1/2 cup chicken stock
2 tbsp ground almonds
3 tbsp light cream
1 tbsp chopped fresh cilantro for garnish

Heat the oil in a wok or deep-sided frying pan, add the chicken and stir for 5 minutes until almost cooked. Add the curry sauce, chicken stock, ground almonds, and cream. Simmer for 5 minutes or until the sauce has thickened. Serve immediately with plain boiled Basmati rice, garnished with the cilantro. Delicious with spoonfuls of Sharwood's Major Grey Chutney. Preparation time: 5 minutes; cooking time: 10 minutes. Serves 3-4.

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Pumpkin – A Super Food!

Pumpkins - Photo: Pixabay

Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’ 

According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year-round in a canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease-fighting nutrients.”

What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease-fighting superfoods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in a canned form. 

How can we add this wonder food to our diets throughout the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes 

2-1/2 cups flour

1 cup of buttermilk

1 tsp. salt

2-1/4 tsp. soda

2 tsp. baking powder

1/2 cup of pumpkin

Measure flour in a bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown. 

Pumpkin Spiced Muffins

1/3 cup butter or margarine, softened

1 cup brown sugar

2 eggs

1 cup pumpkin 

1/4 cup milk

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. salt

1/4 tsp. baking soda

Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then

pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.

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BLOODY MARY Recipe Contest Attempts to Set World Record

Both the largest and the meatiest bloody mary I've ever had. 

(Photo credit: Wikipedia)

Creating the perfect Bloody Mary cocktail is a lot like nurturing a fine wine. It takes time, creativity and experimentation until the ingredients are just right. But once those elements come together, it's pure bliss for the creator and those lucky enough to share a sip of their secret concoction.

There are countless Bloody Mary recipes, which is what makes this cocktail one of the most celebrated around the world. Depending on where your travels lead, you will find everything from horseradish and hot sauce to wasabi, jalapeno peppers and prawns in the mix. The only common ingredient in every recipe (besides vodka) is passion from those who create and consume this time-tested cocktail. 

"The recipes for a Bloody Mary cocktail are like snowflakes - no two are alike," said Jennie Meador, a spokesperson for Finlandia Vodka and judge for the brand's annual Bloody Mary recipe contest. "Everyone thinks their recipe is the best, which is why we bring people together once a year and learn about the different approaches being taken to the cocktail."

Finlandia Vodka is now accepting recipes for its annual Bloody Mary recipe contest. This year, Finlandia is looking for recipes that have unique ingredients that make your Bloody Mary a one-of-a-kind cocktail. The grand-prize winner will receive $1,000 and special recognition when Finlandia attempts to create the world's largest Bloody Mary cocktail.

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"What better way to celebrate the Bloody Mary than by creating the world's largest glass of it?" Meador said. "Whoever wins this year's contest may get to work with our mixologists to calculate their recipe into the world's largest Bloody Mary. And then, of course, we'll all have to help drink it." 

The Bloody Mary cocktail has experienced a resurgence in recent years. Once thought of as only for brunch, it is now served throughout the day at bars, restaurants and in people's homes. 

The Bloody Mary was first created in 1930 and became a true classic cocktail among Americans. It's the second-most consumed drink besides beer at tailgates and sports gatherings today, making vodka a popular spirit for entertaining or celebrating.

Devil Up an Angelic Appetizer

Deviled Eggs - Photo: Wikimedia

Deviled eggs have earned their niche in the finger-food hall of fame. One of the reasons they're so popular is that they can be varied in so many ways. For your next barbecue, patio party or picnic, why not go beyond the traditional filling flavorings of mayo, mustard and pickle relish? Experiment with a little taco sauce and chili powder or Parmesan cheese and pesto to create your own signature deviled eggs. 

For mussless, fussless deviled eggs, simply place the yolks in a 1-quart plastic food-storage bag along with other filling ingredients. Gently squeeze the air out of the bag and seal the bag. Knead until everything is smooth and well blended. When you're ready to fill the egg white halves, push the yolk mixture toward a corner of the bag and snip about 1/2 inch off the corner. Squeezing the bag gently, fill the egg whites with the yolk mixture. If you're pressed for time, prepare the deviled egg mixture the day before and refrigerate it right in the bag. In addition to the prepare-ahead convenience, this will allow time for the flavors to blend. 

To tote your eggs to a gathering, pack the egg white halves in a separate sealed container from the bagged yolk mixture. Transport both containers in an insulated bag or cooler with ice or commercial coolant to keep the eggs cold (40 degrees F or lower). Pack a small set of scissors to cut off the bag corner so you can pipe the yolk mixture into the egg white halves on site.

No inspiration for a new deviled egg creation? Then, add a refreshing pizzazz to your eggs with sour cream, cucumber, and dill. Whichever deviled egg recipe you choose, the eggs will be a welcome alternative to deep-fat-fried snack foods.

Dilly Deviled Eggs - 6 appetizer servings

1/2 cup shredded cucumber (about 1 medium)
1 teaspoon salt
6 hard-cooked eggs*
1/4 cup dairy sour cream
1/4 teaspoon dill weed
Carrot, radish and celery garnishes, 

optional: 

Thoroughly combine cucumber and salt. Let stand 15 minutes. Drain well, pressing out excess liquid. Set aside. Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with a fork. Blend in sour cream and dill weed. Stir in drained cucumber. Refill whites, using one heaping tablespoon yolk mixture for each half. Garnish platter with vegetable garnishes, if desired.

*To hard-cook, place eggs in single layer in a saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove the pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large). Immediately run cold water over eggs or put them in ice water until completely cooled. 

To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in a bowl of water to help ease off the shell.

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Chicken Tetrazzini

This delicious and easy to make pasta dish is a meal on its own!  A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.

Photo: Flickr

Preparation time: 10 minutes

Cooking Time: 15 minutes

Ingredients

2 Chicken Breasts (cut into 1" cubes)

2 tbsp. Olive Oil

1/4 cup Butter

2 Large finely chopped Shallots

2 cups Sliced Mushrooms

1/4 cup All Purpose Flour

4 tsp. Chicken Boullion

1/2 tsp. Pepper

1/2 tsp. Salt

1/3 cup Sherry

2 cups Water

1/2 cup Heavy Cream

4 cups of cooked Egg Noodles or Seashell Pasta

Salt & Pepper to taste

Preparation

In a large frying pan, cook diced chicken in 2 tablespoons of olive oil.  When cooked all the way through, remove chicken with a slotted spoon leaving juices in the frying pan.

Add 1/4 cup of butter to the frying pan and saute shallots and mushrooms, cooking on medium heat for 5 minutes.

Mix 1/4 cup of flour, chicken bouillon, salt, and pepper then sprinkle over cooked mushrooms and shallots.  Add Sherry and water and boil for 5 minutes.

Stir in Heavy Cream then add salt and pepper to taste.  Add cooked chicken and noodles then serve hot.

Author: Jim Rutherford

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We Keep Fighting Over a PAVLOVA - Find Out Why And Try The Recipe!

Pavlova Cake - Photo: Wikimedia

Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova.  The Aussies lay claim to it but the Kiwis think very differently.  Each claims it as one of their national dishes.  Firstly, how do you pronounce the word Pavlova.  Here we go: pav-LOH-vuh with the emphasis on the LOH part of the word.

The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova.  There is no argument about that fact. Anna Pavlova visited Australia in 1926 and then came back again in 1929 visiting New Zealand as well on this second visit.  She was billed as the greatest dancer of all time.  As can be imagined, she was very light on her toes.

Back at that time, there was a very creative chef working in the kitchens of the Esplanade Hotel in Perth, Western Australia.  To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy.  His delightful dessert was considered to be lighter than air, just like Anna's performances were.  Consequently, his invention was called a Pavlova - that is the Australian version of how the Pavlova got its name.

Now the Kiwis debate the fact that an Australian invented the dessert.  They say it was being made in New Zealand as far back as 1919, although it was not called a Pavlova. The chef in Perth included a small amount of vinegar in this recipe and it is the vinegar which gives the meringue its soft marshmallow center.  It seems the New Zealand version lacked vinegar in the recipe. The dispute continues but that is enough debate for me....  

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Let me tell you more about the Pavlova and then you can make one yourself.  It certainly has the appearance of a very large meringue, measuring as much as 9" to12" in diameter.  Pavlovas can stand anything up to 3" in height.  They consist mainly of egg whites and sugar and they are cooked very slowly in the oven.  When they have cooled they are topped with whipped cream and then very colorful fruits are arranged on the top of the cream. The whole creation is quite spectacular and most usually quite rich and sweet.  There are several variations of the Pavlova recipe.  I use this one:

Ingredients

4 egg whites, 

1 teaspoon vanilla, 

1 teaspoon white vinegar (or lemon juice), 

1 cup of caster sugar, 

1 cup whipped cream, 

Fruit to decorate 

Method

Line a baking tray with foil or baking paper.  On the foil or paper draw a circle with a 22 cm (9") diameter.  In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form.  Gradually beat in the sugar, one tablespoonful at a time.  When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle.  Smooth the top but leave a slight hollow in the central area.

Bake at 120 degrees centigrade (250 degrees Fahrenheit) for approximately 1 and 1/4 hours.   When cooked, the Pavlova should be a very light beige color.  Turn off the oven.  Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit.  Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit.  Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well.

If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.

OYSTERS Casino

If you are an oyster lover then this recipe is for you to enjoy.

Oysters, opened, ready for consumption, raw (Photo credit: Wikipedia)

There many different varieties of oysters Eastern oysters, named after their place of origin Bluepoints, Lynnhaven, and Chincoteague, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.

• 24 oysters on the half shell
• 12 slices of bacon
• ½ cup butter
• 1/3 cup chopped green peppers
• 2 tablespoons chopped chives
• 4 tablespoons chopped parsley
• juice of a lemon

Cook bacon slowly until transparent, then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.

Top each oyster with mixture plus ½ slice bacon and a few drops of lemon juice.

Bake at  450 degrease until bacon is crisp.

When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them.

Oh, by the way, don't eat them alone food is always enjoyed more if you are enjoying it with someone else.

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Kitchen Mysteries: The FONDUE Pot

One of the biggest unsolved mysteries of the kitchen is the fondue pot. Fondue pots are a popular bridal registry item and they are often given as housewarming gifts. But by the time the thank you cards have been sent, the fondue pot has usually disappeared never to be heard from again. They wind up in the back of a closet or in the attic or some are even re-gifted. Why does everyone want a fondue pot but no one ever gets around to making fondue?

Swiss fondue (Photo credit: Wikipedia)

Fondue is easy to make. Sure there are some recipes that require sautéing vegetables or marinating meat overnight and some use exotic ingredients that you won’t find at the supermarket. Those types of recipes taste great but they are the reason that your fondue pot is gathering dust instead of being used.

The key to getting used out of your fondue pot is to pick very simple recipes that are easy to make such as the recipes listed below. One is a basic cheese fondue that substitutes regular Swiss Cheese for the more expensive and harder to find Gruyere cheese. The 2nd recipe is Mocha Fondue, a must try a recipe for coffee and chocolate lovers. Once again this is a recipe with basic ingredients and easy instructions.

Swiss Fondue

2 cups dry White Wine

1 Garlic Clove

1 lb Swiss Cheese

3 tbsp Flour

1 tbsp Lemon Juice

1/4 tsp White Pepper

Salt to taste

Nutmeg to taste

Rub the inside of the fondue pot with the garlic clove and add clove to pot

Heat up the White Wine & Lemon Juice on medium-low heat - should be hot but do not boil

Mix Flour and Cheese in a bowl

Slowly add cheese mixture while stirring

Add remainder of ingredients while stirring

Optional: Add a splash of Kirsch or Blackberry Brandy

To Dip: Italian bread cut into cubes, vegetables, flatbread

Mocha Fondue

8 oz Semisweet Chocolate

1/2 cup Hot Espresso or Coffee

3 tbsp Granulated Sugar

2 tbsp Butter

1/2 tsp Vanilla Extract

Chop chocolate into small pieces and set aside

Heat espresso and sugar in fondue pot on low heat

Slowly add chocolate and butter while stirring

Add Vanilla

Optional: Add a splash of Irish Cream

To Dip: Angel Food Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows

Fondue can be easy to make and it’s definitely fun. The key is to use simple recipes so that you can spend your time enjoying fondue and not worrying about getting a complicated recipe right. Isn’t it time that your fondue pot became a permanent fixture on your countertop. You can free up some room for it by moving the crock pot into the closet.

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AVOCADO 101: How to Pick, Store and Handle the Perfect Fruit

Avocados. They're not just for guacamole anymore. Delicious Hass avocados add great taste, lively color and a creamy texture to ordinary dishes, making them extraordinary. From pizza to salads to sandwiches, avocados add that little something special to your recipes. Knowing how to properly select, handle and store your avocados will ensure that they add the perfect pizzazz to your meal every time. 

Avocados (Persea americana) Français : Avocats (Persea americana)
(Photo credit: Wikipedia)

Selecting your avocados

• When choosing your avocados, look for delicious Hass avocados. They are known for their creamy texture, have a distinctive bumpy skin and are available year-round.
• To determine the ripeness of a Hass avocado, gently squeeze the fruit-a ripe fruit will yield to gentle pressure. Hass avocados will also turn dark green to black as they ripen.
• If you are buying avocados for future use, purchase firm fruit.
• Avoid fruit with external blemishes.

Ripening 

• To ripen a Hass avocado, place the fruit in a paper bag with an apple for two to three days at room temperature (apples accelerate the process by giving off ethylene gas, a ripening agent).

Storing

• Ripe avocados can be stored in a refrigerator or freezer for later use. 
• Mash the avocado, adding 1/2 tsp. of lemon juice per 1/2 mashed avocado to prevent discoloration.
• Lay plastic wrap directly on the surface of the mixture before covering. 
• You can refrigerate the mixture for up to two days or store in the freezer for up to two months.

Handling

• Like all fruit, wash the avocado before cutting.
• Cut the avocado lengthwise around the seed.
• Twist the halves in opposite directions to separate.
• Slip a spoon between the seed and the fruit and work the seed out.
• Slip a spoon between the skin and the fruit and scoop away from the peel.

Once you've selected and prepared your Hass avocados, try them in this quick, easy recipe.

Turkey and Avocado - Sandwich Wedges

1 round flat sourdough bread loaf
2 large Hass avocados, peeled and seeded, divided
3 Tbsp. salsa
3 (6 by 11/2-inch) strips roasted red pepper
1 pound thinly sliced smoked turkey
3 thin red onion slices, separated into rings
3 pepper jack cheese slices
2 romaine lettuce leaves

Instructions:

Cut a circle out of the top of the bread; tear out the inside of the bread in the bottom section to make a shell. Mash one avocado and mix with salsa; spread over the bottom of the bread. Layer pepper strips, onions, cheese and half the turkey inside the bread. Slice the remaining avocado and place on top of the cheese. Top with lettuce and remaining turkey. Replace the bread top and press down firmly to compress ingredients. Wrap tightly and refrigerate until ready to serve. Cut into wedges just before serving.

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Harvest a Summer Meal

Among the recommendations in the most recent Dietary Guidelines for Americans is the advice to eat more vegetables.

Though the amount varies from person to person, an adult eating a total of 2,000 calories a day should have about 2 1/2 cups of vegetables a day. Children can eat proportionately fewer cups, but they also need to have a good assortment of veggies daily. The Guidelines recommend a mix of dark-green, orange and starchy vegetables, plus legumes (such as cooked dry beans) and other vegetables.

Vegetables (Photo credit: Wikipedia)

As you harvest summer's bounty from your garden or the supermarket, keep eggs in mind. Versatile eggs can help you increase your family's vegetable intake. The complete protein that eggs provide can turn the incomplete protein of vegetables into a main dish. In turn, veggies supply carbohydrates and fiber to make a well-balanced meal. Vegetables, in fact, make good flavoring foods for a number of quick-to-fix egg dishes.

Fried rice is one easy-to-make example. To cook it, simply stir-fry cooked rice with veggies, pour on eggs mixed with a touch of soy sauce and scramble. You can also turn vegetable soup into a hearty entree by poaching eggs in it. It's quick and easy, too, to cook a frittata, an unfolded, family-sized omelet that makes a handy skillet supper. Just pour seasoned eggs over cooked veggies and let the mixture cook without stirring.

When you introduce new veggies, let the kids help. Children are more likely to try new foods when they're involved in the cooking process. For the Wagon-Wheel Frittata, young helpers can beat the egg mixture, prod the broccoli florets into place with a fork, arrange the tomato slices and sprinkle on the cheese. Older children and teens often prefer more strongly flavored foods, so let them choose a frittata topping from among several choices, perhaps a spicy pizza sauce, salsa or hot pepper sauce. Whatever they choose, you can rest easy knowing they're eating their veggies.

Wagon-Wheel Frittata

6 servings

• 2 1/2 cups (about 6 oz.) fresh broccoli florets
• 1/2 cup (about 1.5 oz) sliced fresh mushrooms
• 1/3 cup water
• 1 tablespoon cooking oil or butter
• 6 eggs
• 1/3 cup skim or low-fat milk
• 1 1/2 teaspoons Italian seasoning, crushed
• 4 very thin tomato slices
• 1/4 cup grated or shredded
• Parmesan cheese

In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from heat. Add oil. Arrange broccoli florets evenly around pan. Set mushroom slices between broccoli florets.

In medium bowl, beat together eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Slide from pan onto serving plate or cut into wedges and serve from pan.

Nutritional information per serving of 1/4 recipe using cooking oil and skim milk: 189 calories, 13 gm total fat, 322 mg cholesterol, 233 mg sodium, 203 mg potassium, 5 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, calcium, phosphorus, iron.

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Burger Tips for Barbecue Success

Summer and fall - and the long weekends in-between - are ideal times to fire up the grill and bring the family together for some outdoor fun.

Burgers, the quintessential barbecue fare, are among America's all-time favorite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa and fresh basil.

Photo: Pixabay

For the best taste and optimum freshness, connoisseurs recommend organic ground beef. 

"USDA-certified organic ground beef is made from animals that have not been injected with synthetic hormones or antibiotics, and that eat food free of animal byproducts and grown without pesticides," said Michael Levine, president of Organic Prairie Family of Farms, one of the nation's leading cooperatives of organic farmers and providers of organic meat.

Here are some burger-making tips from Organic Prairie. 

* For best flavor, use 85 percent lean ground beef. If you choose leaner meat, add a splash of tomato juice or Worcestershire sauce to increase flavor and moisture.

* Finely mince any garlic, onions or other vegetables that will be mixed into the meat. Larger chunks will make the burger fall apart on the grill.

* Wet clean hands prior to making the patties. The patties should be formed loosely, not packed or pressed, and should be about one-half-inch thick and slightly wider than the bun.

Try this Mediterranean-inspired burger recipe at your next family barbecue.

GREEK GOURMET BURGER

(Makes 6 servings)

• 1 1/2 pounds Organic Prairie ground beef (thawed)
• 1 1/2 medium green onion (chopped)
• 1 cup fresh spinach (chopped)
• 1/4 cup tomato (chopped)
• 1/4 cup organic feta cheese
• 1/4 teaspoon dried dill
• 1/2 teaspoon basil
• 1/2 teaspoon sea salt (to taste)
• 1/2 teaspoon black pepper (ground)

In a large glass bowl, mix all ingredients. Cover and chill for 1 hour to allow flavors to mingle.

Form into 6 patties. Cook over medium-high heat for 6 minutes on each side for medium doneness. Serve over seasonal greens.  - NU

Mouth-watering LOBSTER Recipes

To boil lobsters.

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling  water, salted in the above proportion; put in the lobster, and keep it boiling  quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.

Lobster, Eggs, Celery, etc. (Boston Public Library)
(Photo credit: Wikipedia)

Hot lobster.

Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour. 

Lobster salad.

Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

Lobster (a la mode francaise).

Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.

Mode:- Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.

Time. 1/4 hour. 

Lobster curry (an Entree).

Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.

Time. Altogether, 3/4 hour. 

Lobster cutlets (an Entree).

Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made. 

Lobster patties (an Entree).

Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.

Potted lobster.

Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Time. 3/4 hour. 

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TOSS SALAD for A Quick and Easy Fix

A picture taken, of A Green Salad.
(Photo credit: Wikipedia)

The thing about Toss salads is that bulk of the effort would come from making the dressing. The salad is mainly made up of greens such as lettuce, cabbage and romaines. The reason why these are called tossed salad is because preparation for this is just tossing together all the ingredients.

Meaning, all the greens and other twist which one may opt to add in it. Some of the add-ons may include sausages, fruits, chips and basically anything else that might come up in one's imagination. With a prepared dressing, it only takes one as little as five minutes to prepare this recipe. Below are some recipes which  one can try out at home.

Parmesan Vegetable Toss

2 C. mayonnaise or salad dressing

1/2 C. grated Parmesan cheese

1/4 C. sugar

1/2 tsp. dried basil leaves

1/2 tsp. Salt

4 C. fresh broccoli

4 C. fresh cauliflower

1 red onion, sliced

1 can (8 oz) sliced water chestnuts, drained

1 head iceberg lettuce, torn

1 lb. sliced bacon, cooked and crumbled

In a large bowl combine mayonnaise, Parmesan, sugar, basil and salt.

Add broccoli, cauliflower, onion and water chestnuts.

Toss.

Cover and refrigerate several hours or overnight.

Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon.

Top with croutons if desired.

CLASSIC TOSSED SALAD RECIPE

Ingredients:

1 head romaine lettuce

1 head red leaf lettuce

6 ounces crumbled feta cheese

1 (6 ounce) can sliced black olives

1 (4 ounce) package blanched slivered almonds, toasted

2 tablespoons sesame seeds, toasted

6 cherry tomatoes, halved

1 red onion, sliced

6 fresh mushrooms, sliced

1/4 cup grated Romano cheese

1 (8 ounce) bottle Italian-style salad dressing

Directions:

Chop, wash and dry the romaine and red leaf lettuces. In a large salad bowl, combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese. When ready to serve, add the Italian dressing and toss thoroughly.

CONFETTI TOSSED SALAD RECIPE

Ingredients:

15 ounces Italian Blend or Spring Mix salad greens

16 ounces sausages, lightly rinsed, well drained

2 cans (11 oz. size) mandarin oranges, drained

1 1/2 cup dried cranberries

1 medium apple, cored and diced

1 cup fresh raspberries

1 cup pecan pieces

1/3 cup extra sharp shredded cheddar cheese

3 tablespoons extra virgin olive oil

2 tablespoons cider vinegar

2 tablespoons seedless raspberry jam, softened in microwave

1/2 cup frozen (whole) raspberries, thawed, with juice

1/8 teaspoon pepper

Directions:

Salad: In large salad bowl, toss greens and Sauerkraut together. Top with oranges, cranberries, apple, fresh raspberries, pecans, and cheese.

Dressing: In a small bowl, blend together olive oil, vinegar, jam, thawed raspberries, and pepper.

Drizzle a few tablespoons of the dressing over the salad for moistness and color; serve remainder on the side.

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