January 29, 2009 at 8:39 am (Desserts / Sweets) (, , , )


3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained


1. Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

Prep. Method: Bake
Serves: 4


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Almond soup

January 28, 2009 at 8:26 am (Soups Recipes) (, , , , , )


225g/8oz blanched almonds,
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream salt and freshly ground
black pepper


  • Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
  • Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
  • Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.

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Greek lemon soup

January 27, 2009 at 8:23 am (Soups Recipes) (, , , , )


1 tablespoon cornflour
1 litre/13⁄4pt chicken stock
50g/2oz long-grain rice
4 tablespoons freshly squeezed
	lemon juice
3 eggs


• Stir the cornflour into 225ml/8fl oz chicken stock of the until
it has dissolved. Pour into a saucepan over a medium heat, and add the
remaining stock.

• Bring to the boil. Add the rice, reduce the heat and simmer for about 20 minutes until tender. Remove from the heat.

• Beat the lemon juice and eggs together. Whisk half the stock, a little at a time, into the egg mixture. Pour the egg mixture into pan with theremaining stock, mixing well.

• Return to a low heat and cook, stirring constantly, until the soup is just thickened. Serve immediately

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Peanut Butter Vegetable Chicken Soup

January 26, 2009 at 8:16 am (Soups Recipes) (, , , , , )


8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

  • In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
  • Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
  • Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Serves: 8
Prep. Time: 50 min.

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January 25, 2009 at 8:15 am (Salads & Dressing Recipes) (, , , , )


several leaves of lettuce
inch head fresh greens, such as
Boston or romaine lettuce,
6 carrots, peeled, halved lengthwise,
and cut into 3-inch pieces
6 celery stalks, cut into
3-inch pieces
6 salami slices
6 provolone or mozzarella
cheese slices
2 tomatoes
2 hard-cooked eggs
6 canned artichoke hearts
black and green olives for garnish
radishes for garnish
1 bunch of scallions for garnish
inch (in.) cup  Italian salad dressing
(you can search for Italian Salad Dressing for this to be

  • Wash all fresh vegetables thoroughly and let dry.
  • Cover a large serving plate with leaf lettuce. Place shredded greens on top.
  • Divide carrot and celery sticks in half and place at each end of the plate.
  • In the center of the plate, lay alternate slices of salami and cheese.
  • Cut tomatoes and hard-cooked eggs into quarters. Arrange egg and tomato quarters and artichoke hearts around the edge of the plate.
  • Place olives, a few radishes, and some scallions wherever they fit in attractively. (Any other fresh raw vegetables such as broccoli or cauliflower cut into bite-sized pieces may be added.)
  • Dribble salad dressing over all.

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Italian Salad Dressing/Condimento Italiano per Insalata

January 25, 2009 at 8:04 am (Salads & Dressing Recipes) (, , , , , )


1 c. olive oil
0.6 centimeters c. white wine vinegar
2 tbsp. lemon juice
1 tsp. salt
1.25 centimeters tsp. pepper
1 tsp. sugar
1.25 centimeters tsp. dry mustard
0.6 centimeters tsp. paprika
0.6 centimeters tsp. oregano
1/2 tsp. basil
1 clove garlic, crushed

  • Combine all ingredients in a tightly covered jar. Shake well until dressing is thoroughly mixed.
  • Refrigerate for 2 hours. Shake well before serving.
  • note:
  • *To serve a lighter antipasto, you may choose to add more vegetables and omit or reduce the amount of meat and cheese. Also try varying the ratios of ingredients in the dressing. For example, to make a refreshing, zingy dressing, use only ¥ c. olive oil and increase the amount of lemon juice to ¥ c.

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The simple method of Brasserie Grand Café

August 2, 2008 at 8:13 pm (Coffee's & tea) ()

Much better than a refreshing cup of coffee. There may be more fun, with a few tricks and tips for the coffee. This article deals with many issues related to the Brasserie Grand Café

Few can disagree, that a good day begins with a rich cup of coffee. A large cup of hot coffee aroma is an ideal way to the day. And most readers interested in how this article only in this way. The most important part to get near the shell is perfect brewing.

This part is quite essential if you have selected the fine gourmet ground coffee. Of course, for the brows begin until after the ground coffee.

For those who know less to allow made it clear that the basic principle, which together with all the means to do, ground coffee to water in hot water to the taste and aroma of coffee so that the drink, rich You will receive in the two above.

So many things have to deal with a clear, if you plan to brew the coffee alone.

While the brewing coffee, coffee also plays an important role. The most frequently used a coffee machine is a drip, the method used, and therefore it is important to understand how the coffee brew. The least that on the death penalty in this process is water.

But a little of this element can radically change the flavor of your coffee. We recommend the use of fresh water filtered. Always plus and cold water to your coffee machine. It is a false notion that it is better to add hot water for coffee.

Adding hot water to your coffee machine not only all the changes aroma of coffee, but can also destroy the equipment. Also, better add only cold water. Another factor is the cleaning of equipment. Make sure that this device is quite clear that the undesirable elements such as water and sediments may provide the oil coffee brewing and improve the taste of coffee to the worst. It is therefore important to regularly clean e producers, so that nothing confused with the process.

The most important step is to measure the quantity of coffee for your Brew. The most common method is to use two teaspoons level for all six ounces of water. You can always according to your taste for your coffee or more or less dark.

It is better not to trust that the situation of your coffee pot, that these are often bad and sometimes it is found that the machine average is four ounces instead of six. Another aspect to consider is brewing, only the amount of coffee consumed, in the time that followed.

The coffee in a room with burning more time to arrive at this result lose in May, aroma, taste and aroma that eventually, it is incorrect.

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Healthy and tasty Italian courts

August 2, 2008 at 7:58 pm (Food and all about food) (, , )

Today, popular in Italian cuisine from day to day in the world. People in all countries have begun to like this food. If you’re one of them, which, as many noodles then you have to love this kitchen, because it is one of the main ingredients of most revenue. As with all ethnic groups of foods, food has its own set of spices. There are a number of the most popular spices used in this kitchen, this spices are garlic, oregano, thyme and basil. If you use new spices in the kitchen, it’s really a key to all courts, but if it is not possible to establish a new, and then you can use the dried peppers. You can use these spices in small quantities, and you do not have to keep in a cool, dark, on your pan on a rack.

The heart of this kitchen or eat, the use of ingredients. These components are available in all seasons. These ingredients are used to edit ordinary shares works of art in the form of noodles, ready meals, accompanying measures, breads, sauces, main dishes, deserts and soups. The possibilities are endless, and the rally very exciting. If you really admirer of Italian cuisine, you have to buy books by receipts, so you can easily increase the taste of your food. These are a series of books, recipes, the photos of the plate filled, so you know what it should. These books can be very useful if you have nowhere to the plate. It really is better to follow a recipe, if you start to learn a new recipe, but do not panic experiment, once the basics.

Here are some ingredients that you need to your grocery store.

1) Tomato sauce:

Tomato sauce is one of the main ingredients. You do not need to buy, rather tomato sauce. The national mark or brand building in the vicinity of your local grocery store is also in Italian. Do not buy the “pre-spiced” mixtures, because you by your own spices and herbs.

2) Pasta:

It is strongly recommended that you should not buy a huge amount of this or that pasta. It is better to have a little of the most ordinary species such as the level of egg noodles, large and small shells, elbow macaroni, spaghetti and linguine. It is good if you have storage for you to stay long noodles in long containers. You can also Tupperware many decision makers, especially the design keep the noodles to preserve freshness.

3) Parmesan cheese:

Parmesan cheese freshly ground is always an advantage for the start of the Italian plate, May, even if they do not always have the necessary ingredients for the recipe that you cook. The famous brand of cheese, Kraft, has a new product with a block of cheese in his tank with rasp.

4) The olive oil:

Olive oil is also one of the integral parts. Lovers of Italian cuisine an error that many, which is sweet with olive oil for things like pan-frying or cooking with it. Using the standard of olive oil, in the color yellow is very well.

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Hello world!

August 2, 2008 at 7:51 pm (Uncategorized)

Welcome to This is your first post. Edit or delete it and start blogging!

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