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CHICKEN  STOCK

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SHRIMP CHESE CAKE

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Chicken Stock

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that’s easy to make, and tastes delicious. I usually make extra, and freeze what I don’t use. 1 Whole Chicken, about 3 pounds 8 cups water 2 carrots, cut into 2 inch pieces 2 stalks of celery, cut into 2 inch pieces 1 medium onion, cut into large chunks 2 cloves of garlic, crushed 2-3 sprigs of parsley 1-2 sprigs of sage 2 sprigs of rosemary 2 sprigs of thyme (please, no Simon and Garfunkel jokes) 2 tsp. salt Cut the chicken up into pieces. Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil. Reduce the heat to medium low, and simmer for 3 hours. Remove the chicken, and place in a bowl to cool. Pour the stock through a colander lined with cheesecloth, and chill. When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use. Skim the fat off of the stock, and refrigerate, freeze, or use immediately. Yield: About 6 cups of stock, about 4 cups of chicken. Don’t feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild. You don’t need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you’re ready to make the stock, just take the bones out and use them in the stock. Once you’ve learned to make this chicken stock, you can use it as a basis for many different soups… chicken noodle soup, cream of chicken soup, peanut butter soup… again, just let your imagination run wild with it, and enjoy!                   TO FIND MORE RECIPIES   100% RAW LOVE - the ultimate recipe collection

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Timesaving Chili A Family Favorite

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don’t have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that’s ready to serve in half an hour, the family can be eating in less time than the pizza delivery. Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal. For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal. The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve. Quick Chicken Picadillo Chili 2 tsp. ground cumin 2 tsp. chili powder 1 tsp. salt 1/4 tsp. cinnamon 1 lb. boneless, skinless chicken breasts cut into 1-inch chunks 1 Tbsp. vegetable oil 1 large onion, chopped 4 cloves garlic, minced 2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained 1/2 cup chipotle salsa or medium heat salsa 3/4 cup Sun-Maid Raisins 1 can (16-oz.) red or black beans, drained Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings.............. TO FIND MORE RECIPIES  100% RAW LOVE - the ultimate recipe collection

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Homemade Beef Jerky

Even though our forefathers didn’t know it, lean fresh meat jerky is low in cholesterol and fat and very high in protein, making jerky a nutritious and wholesome snack. Jerky is an excellent energy food when camping, biking, skiing, or anytime you want a light snack. 3 lbs. meat (not ground meat) 2/3 cups Worcestershire Sauce 2/3 cups Soy Sauce 1 tsp. Black Pepper 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Salt 2 tsp. smoke flavoring 2 tsp. Tabasco Sauce Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add sliced meat (cut aboUT ......TO FIND MORE RECIPIES 100% RAW LOVE - the ultimate recipe collection

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Shrimp Cheesecake

 Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can’t believe how good it really is… 1 pounds cream cheese(get a good solid cream cheese not one of those presoftened ones) 1/2 pound sour cream 1 1/2 pounds fresh medium shrimp 1/3 cup green bell peppers chopped fine 1/3 cup red bell peppers chopped fine 1 large clove garlic minced 2 ounces butter 3 medium eggs 1/2 cup all purpose flour 1/3 cup heavy cream 6 ounces shredded New York sState sharp Cheese pepper as you like it. Lining For Pan: 10 ounces dried unflavored bread crumbs 6 ounces melted butter Tomato Sauce: 1/4 cup chopped onions 1 medium bay leaf 1 1/2 teaspoons dried italian seasoning 1 clove minced garlic 2 tablespoon olive oil 28 ounces crushed tomatoes (canned) Cook, clean, and chop your shrimp. Saute peppers, garlic, onions, in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside. Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one. On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper. Prepair your 10 inch x 2 inch springform pan: In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well. Using melted butter and a pastry brush butter the sides of your springform pan. press the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan. Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but thats OK, but not mutch ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from th pan. Prepair your tomato sauce while your cheesecake is cooling: Saute your onions, garlic,and italian seasoning,and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce. Serve hot over room temperature cheesecake. About The Author Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The TO FIND MORE RECIPIES  100% RAW LOVE - the ultimate recipe collection

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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. 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 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. to find MORE RECIPIES  100% RAW LOVE - the ultimate recipe collection

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Bake It Easy

For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it’s just as good as a more fancy cake. Perhaps that’s why dump cakes, including pound cakes, have been popular for hundreds of years. The secret to the cake is in properly beating the ingredients, so follow these tips. Let the butter soften and take the eggs out of the fridge to warm a bit. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are gone. Any curdling you might see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets thoroughly mixed. Switch to low speed when you add the dry ingredients to keep the flour mixture from flying into the air. Since overbeating the flour can toughen a cake, beat only until the batter has no streaks. Stir in the chips by hand so the mixer does not break them. Be sure the cake is done before you take it out of the oven. You can use either a cake tester, a thin metal wire with a knob on top, or a wooden pick. Gently push the tester into the middle of the cake and pull it out. If you see liquid batter on the tester, keep baking. If the tester comes out clean, remove the cake from the oven and let it cool. A silky-textured pound cake is rich and moist all by itself, so you don’t need to frost it. Just slice and enjoy! Double Chocolate Pound Cake 1 loaf cake or 8 servings Butter Flour 1 1/4 cups all-purpose flour 1/4 cup unsweetened baking cocoa 1/2 teaspoon salt 1 cup butter, softened (2 sticks) 1 cup sugar 4 eggs 2 teaspoons vanilla 1/2 cup mini chocolate chips With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside. In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan. Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows dark brown, you’ve hit a melted chocolate chip. Test again in another spot. To prevent overbaking, remove cake from oven as soon as no light brown batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired. To find more recipies  100% RAW LOVE - the ultimate recipe collection

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Healthy Summer Snacking

Your air conditioner isn’t the only thing that uses energy in the hot weather-your kids do, too. Warm months usually means children are playing outside more. All that running, jumping and swimming uses up plenty of energy, so it’s important to keep your kids well-fueled. Here’s a recipe that can do just that. It’s a fun, portable snack mix made with California raisins, so it has a sweet taste and supplies lots of energy. Sunshine Snack Mix Ingredients: 2 cups California raisins 2 cups low-fat granola cereal 1 cup candy-coated chocolate pieces 1/2 cup sunflower kernels Directions: In large bowl, combine all ingredients; mix well. Yields: 51/2 cups Serves: 11 Preparation time: 5 minutes Fun Fuel The potassium in California raisins helps lower blood pressure, which has been shown to help reduce the risk of heart disease. In addition to adding fiber to the diet, raisins rank among the top antioxidant foods and even contain phytochemicals that contribute to oral health. The Taste Of Health Of course, nutrition facts probably don’t matter much to your children. Kids tend to focus on taste, and California raisins hold up well there, too. They make sweet, plump treats, which means they can be an easy way to help your children maintain a healthful diet-and to keep their energy levels up throughout the day. Looking for more summertime snack ideas? The California Raisin Marketing Board offers a host of tasty, easy-to-make recipes that require little to no time spent in the kitchen, giving you more time to spend with your kids. Try making Raisin Peanut Butter Balls for a quick snack or Spiced Apple Pie Party Mix for a good dose of dried fruits, nuts, cinnamon and nutmeg. Raisin Nachos with Cinnamon Dipping Sauce is sure to be a crowd-pleaser, and try Raisin Delights for bite-size balls of cream cheese and sunflower seeds rolled in coconut. Or just snack on California raisins straight from the box.     TO FIND MORE RECIPIES

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Easy Chocolate Chip Cookies

There are two kinds of people in the world: those who love chocolate, and communists.” – Leslie Moak Murray I can’t help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house “Commie cookies.” For him, it was Grandma’s homemade cookies or none at all. There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results. Here’s an easy recipe for chocolate chip cookies I think you’ll enjoy: Chocolate Chip Cookies 1 package butter pecan, chocolate chip, chocolate fudge, devil’s food, German, chocolate or yellow cake mix 1/2 cup butter or margarine — softened 1 teaspoon vanilla 2 eggs 1/2 cup chopped nuts 1 (6 ounce) package semisweet chocolate chips (1 cup) to faind more recipies   100% RAW LOVE - the ultimate recipe collection 

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Easy Chocolate Chip Cookies

“There are two kinds of people in the world: those who love chocolate, and communists.” – Leslie Moak Murray I can’t help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house “Commie cookies.” For him, it was Grandma’s homemade cookies or none at all. There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results. Here’s an easy recipe for chocolate chip cookies I think you’ll enjoy: Chocolate Chip Cookies 1 package butter pecan, chocolate chip, chocolate fudge, devil’s food, German, chocolate or yellow cake mix 1/2 cup butter or margarine — softened 1 teaspoon vanilla 2 eggs 1/2 cup chopped nuts 1 (6 ounce) package semisweet chocolate chips (1 cup)

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Simple Crockpot Recipes For A Three Course Meal

I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course meal; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal, but it sure was a party-saver… Smoked Sausage And Beans 2 lg. pork-n-beans (3-21 oz. cans) 1 pt. chili sauce 1 c. barbecue sauce 1 c. sweet and sour sauce 1 1/2 lbs. smoked sausage (sliced into bite-size pieces) On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together. Bake for 30 minutes at 375 degrees. Crock Pot Chicken In Mushroom Gravy 3 whole chicken breasts, halved 1/4 c. dry white wine or chicken broth 1 can cream of chicken soup 1 (4 oz.) can mushrooms, sliced Salt & pepper Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. Spiced Fruit Cobbler 4 cans or 1 qt. fruit 1 tsp. nutmeg 1 tsp. cinnamon 2 tbsp. sugar 1 pkg. white cake mix 1 1/2 c. water 1 1/2 c. water 2 eggs Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees. 100% RAW LOVE - the ultimate recipe collection

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Turkish Delight Lokum

Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts. Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire’s rule. In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name “Aplets and Cotlets” and “Fruit Delights.” It is also the basic foundation of the Big Turkish chocolate bar. The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born. During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era. This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon’s favorite Turkish Delight was with pistachio filling. Recipe: 2 glass sugar 1/2 glass cornstarch 1 1/2 glass water 1/2 ts cream of tartar 2 tb rosewater OR one of the following to taste: 1/2 ts rose food flavoring 1/4 c fruit juice 1 tb vanilla extract 1 tb orange extract 1 tb Cr

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Recipe For Brandy Pudding

  Recipe for Brandy Pudding The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favourite  Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years! Ingredients: 250 g of dates (remove the pits), cut up 1 teaspoon bicarbonate of soda 1 cup boiling water

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Creating The All American Hamburger

Each year, Americans consume about 38 billion hamburgers. An enduring favorite, hamburgers are an iconic American food. But what do Americans define as the classic American hamburger? According to the recent survey conducted by the Caravan Opinion Research Corporation for The Johnny Rockets Group restaurant chain, Americans still prefer the classics. Despite the advent of gourmet hamburgers, 74 percent of Americans believe the cheeseburger best embodies the classic American hamburger. Eighty-six percent of Americans also prefer beef hamburgers over turkey or veggie patties. When it comes to toppings, most respondents agree simplicity is key, with 40 percent choosing raw onions over grilled. What is the secret to cooking your own classic cheeseburger? “From my personal experience, the best way to create that mouthwatering balance of beef and cheese is to grill the meat with the cheese on top,” says Mike Shumsky, Johnny Rockets chairman and chief executive officer. “A true cheeseburger connoisseur will wait until the meat is fully cooked, then add a slice of cheese and cover for 30 seconds so that the cheese melts perfectly.” Here’s a recipe for the restaurant’s classic cheeseburger, the Rocket Single: Rocket Single Hamburger bun Special sauce (mix Thousand Island dressing, Dijon mustard and hot sauce to taste) 1 slice of cheddar cheese 1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled Fresh lettuce Ripe tomato Onion (sliced) Grill the hamburger, according to preference, until its internal temperature reaches 160 yo

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Red White And Blue Savory Potato Salad

The next time you’re planning a picnic, don’t forget the pickle’s place at the table when preparing your menu. Consider this potato salad recipe for your next gathering. Red, White and Blue Savory Potato Salad Serves 8 to 10 6 large red potatoes, unpeeled 4 hard-boiled eggs, peeled 4 small green onions, thinly sliced (white and light green part only) 6 slices maple-smoked bacon 1/2 cup blue cheese crumbles (or one 4-ounce package) Dressing 11/2 cups mayonnaise 1/3 cup minced Del Monte

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Easy Elegant And Traditional Southern Breakfast Recipes For Mother S Day

An Easy and Delicious Mother’s Day Breakfast Make this Mother’s Day unforgettable with one of these breakfast menus, or use your imagination and substitute. Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable. Western Ham and Egg Casserole Make this casserole the night before, then refrigerate and pop it in the oven in the morning. Ingredients: 8 slices white bread, crust removed, cut into cubes 2 cups (8 ounces) shredded Cheddar cheese 1 1/4 cups cubed, cooked ham (about 8 ounces) 1/2 cup finely chopped onion 1/4 cup finely chopped green bell pepper 6 eggs, beaten 3 cups milk Preparation: Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350