Culinary recipes

These days kids would rather spend time on the computer than go outside and kick a ball around or ride their bikes. And with all the junk food advertisements aimed at children by the media, us parents definitely have our jobs cut out for us. The bottom line is our lifestyles have changed. We don't walk as much as we used to. We eat pre-packaged or fast foods instead of home cooked meals. And what exercise can compete with video games? Times have definitely changed but that doesn't mean we have to completely give up....

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Ingredients:ѕ cup cold water plus 2 Tablesps (very important)6 Tablesps butter (ѕ stick) ѕ cup vital wheat gluten flour 1/3 cup unbleached, all-purpose wheat (white) flourtrace of salt (two light shakes or to taste)1 Ѕ ounces of raisins3 eggs *1 egg white Preheat oven to 425F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt....

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The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex. Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering the fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and the rest !...

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Ingredients 1Ѕ cups quick-cooking rice 2 large onions, thinly sliced 250g snow peas, trimmed 1 large red cooking apple, cored and coarsely chopped, not peeled 2 tbsp curry powder 1 tbsp plain flour ј tspn salt 1 cup chicken stock 3 tbsp vegetable oil 1 cup milk 1 tbsp freshly squeezed lemon juice ј tspn black pepper 2 cups diced cooked chicken Ѕ cup unsalted dry-roasted peanuts 1. Cook the rice according to instructions. Transfer to a large bowl, cover with foil, and keep warm....

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Milkshakes have been around since the old days of drugstore soda fountains. Now days we tend to drink milkshakes mainly when we go out for a bite to eat at a fast food restaurant. Milkshakes are healthy (they contain calcium) and delicious. The most common milkshake flavors are: strawberry, vanilla and chocolate. But you don't have to wait for your next fast food trip to enjoy a frothy, cold milkshake. Why not whip out your blender and make your own? Milkshakes are extremely easy to make and only take a minute or two....

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Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler. The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we've never been able to keep it around that long! It's also great as an ice cream topping....

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When I lived in the North End of Boston, in the nineteen eighties and nineties, I hung around a neighborhood bar from time to time, called The Corner Cafй. It was located on Prince Street near the corner of Salem Street. And it was indeed a neighborhood place. The owner, Richie Longo, was a neighborhood kid who grew up on Prince Street and duly attended Saint Leonard's School-as his first generation Italian-American parents had-along with all the other neighborhood kids. The regular patrons at the time, were neighborhood people too;...

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Ingredients 600g white bread (I recommend baguette or any other kind of white bread with a lot of rind) 600g Swiss cheese (e. g. Freiburger, Appenzeller, or Greyezer)3dl white wine 1tbsp cornstarch 1 peeled garlic clove a bit pepper, paprika, nutmeg Preparation 1. Cut the white bread into small cubes 2. Grind the cheese and put it into your Fondue Pan 3. Now mix the white wine with the cornstarch and pour to the grinded cheese. Cook it with low heat. It is important to stir regularly. 5....

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Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U. S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts....

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Ribollita is a delicious low fat Italian soup, a bit similar to the famous minestrone, but instead of pasta, you cook it with beans. Ribollita is very filling, as you serve it on top of 2 bread slices and a cooking spoon of slightly fried spinach, and top all that with a tablespoon of low fat Parmesan cheese. You can add bacon bits if you want, but you don't really need it. This delicious Italian soup is full of flavour and goodness. Ribolita yields 3 WW points, but you may want to have a double ration and go for a sixer!...

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