Answer by dadnbob
Just blend up whatever you cook for you and dad. Just nothing really spicy.
Paltry pickings
Image by framboise
Not quite organised enough to put on hot food and make cocktails on a work night. But with my trusty toddler (2 year old) breadmaker, a baguette was somehow produced. And off-photo, a small plate of endives with blue cheese and walnuts were sat, waiting to be devoured.
Check out these british food recipes images:
Roman Food at the British Museum - Pullus Farsilis
Image by vintagedept
'Pullus Farsilis', or stuffed chicken, ancient Roman style.
For my 'Roman Food at the British Museum - Cooking the Aspicius Recipes' blogpost on my HK blog.
UBC Cinnamon Bun Recipe 1989
Image by Gord McKenna
UBC Cinnamon buns: at last, the secret is out (From the Vancouver Sun)
Rolls:
3 cups (750ml) milk
6 tablespoons (90ml) margarine
6 tablespoons (90ml) sugar
1 tablespoon (15ml) salt
1 teaspoon (5ml) sugar
½ cup (125ml) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2250ml) all-purpose flour, about
Filling:
¾ cup (175 ml) melted margarine, divided
1 ¼ cups (300mL) sugar
2 tablespoons (30ml) cinnamon
For rolls, scald milk. Stir in margarine, the six tablespoons sugar and salt. Cool to lukewarm.
Dissolve the one teaspoon sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir.
In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast Add four to five cups of the flour and beat well for 10 minutes. With wooden spoon gradually add enough of the remaining flour to make a soft dough. Turn out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough). Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place until double in size, about one hour.
Punch dough down and turn out on lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into 9x18 inch rectangle. Brush each rectangle generously with melted margarine. Combine the 1 ¼ cups sugar and cinnamon. Sprinkle an equal portion on each rectangle. Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices. Place remaining melted margarine in bottom of 16 ½ x 11 ½ x 2 ½ inch. Arrange slices in pan and cover loosely with greased wax paper. Let rise in pan until doubled in size, about 45 to 60 minutes.
Bake at 350F for 35 to 45 minuets. Remove from oven and immediately invert onto severing tray. Makes 18 large cinnamon buns.
NOW FROM THE UBC ALUMNI SITE
www.alumni.ubc.ca/about/faq.php downloaded 2009-11-22
How do you make the UBC cinnamon buns?
UBC students have been hoovering up these sticky treats for more than 50 years. Introduced in 1954 by a Hungarian baker named Grace Hasz, the bake shop produces 100 dozen buns daily. In recent years, Food Services has produced a miniature version of the cinnamon bun, responding to our modern belief that rich, delicious foods are bad for us. The traditional recipe calls for margarine rather than butter. But why? Probably because the original recipe was concocted post WWII when butter was hard to come by.
Dough
3 cups (750 mL) 2% milk
6 tablespoons (90 mL) butter
6 tablespoons (90 mL) granulated sugar
1 tablespoon (15 mL) salt
1 teaspoon (5 mL) sugar
1/2 cup (125 mL) warm water
2 (8 g) packages active dry yeast
2 large eggs
9 cups (2.25 L) all-purpose flour, about
Filling
11/4 cups (300 mL) sugar
2 tablespoons (30 mL) ground cinnamon
3/4 cup (175 mL) melted butter, divided
Dough: Scald milk. Stir in butter, 6 tablespoons (90 mL) sugar and salt. Cool to lukewarm. Dissolve the 1 teaspoon (5 mL) sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir. In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups (1 to 1.25 L) flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough.) Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size.
Meanwhile prepare filling: In small bowl, combine sugar and cinnamon; set aside.
Punch down dough and turn out on to lightly floured surface. Divide dough in half. Roll out each piece of dough into 18x9-inch (46x23 cm) rectangle. Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of 161/2 x111/2 x21/2-inch (42x29x6 cm) pan. Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2-inch (5 cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until doubled in size.
Bake at 350 F (180 C) for 35 to 45 minutes or until baked. Remove from oven and immediately invert on to serving tray.
Makes 18 large cinnamon buns.
Approximate nutritional analysis for each serving: 433 cal, 9 g pro, 14 g fat, 69 g carb.
The info below is from .... www.100.ubc.ca/celebratingpeople/staff/cunningham.html
When I originally asked who was the master of the famous UBC cinnamon bun, both Andrew Parr,
head of UBC Food Services, and Executive Chef Piyush Sahay said without hesitation, "Peter Cunningham."
Peter has worked at Totem Park Dining Hall since 1974. For 20 years he's worked the midnight shift as the pastry chef. It made me wonder how many cinnamon buns one person could bake over that time period. I don't need to wonder anymore because as soon as I arrived Peter said that he and Piyush had calculated that he had baked over seven million buns. That's impressive. So I asked him the greatest number of buns he's baked in a single night. 150 dozen which my calculator tells me is 1,800 buns. I have finally met the person who can open the vault on making great cinnamon buns.
I had originally intended to capture my interview with Peter on video. But my digital ineptitude, combined with Peter’s put an end to that idea. In truth I wish I had, because words don't adequately capture his animation when he described how the dough is just right,when the texture isn't too firm or too soft, how you have to add a little of this and a little of that so that it's just so, that only experience can tell you when it's perfect and how hard it is to remove all the dough that ends up all over you after a night of heavy baking.
I asked him if anyone could make a great bun. "Anyone can make a bun," he said, "but it takes experience to make a great bun." Both Peter and Piyush agreed that the seasoned cinnamon bun connoisseur knows when there is the slightest change in the recipe or technique, and they definitely hear about it.
When I asked Peter what had changed over the years, he said volume. Health concerns have decreased demand and also prompted the removal of trans fats from the recipe. Other than that, the recipe is exactly the same as the one created by Grace Hasz in 1954.
A beautiful sleek oven with cinnamon twists baking inside is the new energy efficient computerized combi-oven that recently replaced the six-rack rotary oven that "took up the space of a small room," Piyush said.
The only other concession to time is that the mini cinnamon buns are affectionately referred to as ”nanos.” Although not available daily, they can be ordered through Catering, Central Kitchen or the retail outlets.
Now that's a beautiful marriage between tradition and modernity.
cakeonthebrain.blogspot.com/2008/04/cinnamon-bun-styles-t...
I have a 15 year old Black and Decker bread machine stashed away in my cupboard.
You didn't know Black and Decker made bread machines, didja? (no, I didn't buy it at Home Depot!) I have gotten some good use out of my machine and it's still chugging along no problems...knock-on-wood! Though it's an ugly beast it does the job. It doesn't have a little glass window so you can watch the bread mix, rise and bake. I just lift the lid and take a peek. What I discovered is that it's perfect for making really wet and sticky doughs. I just use the "dough" setting and when it's ready I do the rest by hand. I've made foccaccia, brioche and of course cinnamon buns with this great dough setting.
I was flipping through my collection of cinnamon bun recipes and I came across a couple of favourites...
In Vancouver, we have an institution that makes the best Cinnamon Buns ever. They're unique and you have to be a starving university student to understand the cult-like following that these buns have. In fact, you have to be on campus to purchase these buns. The University of British Columbia has the best caramelized cinnamon buns out there. There's no stupid raisins sticking out of the dough. There's no nuts and there's no cream cheese frosting. The texture is lighter and they're not as rich as the ones you buy at the mall. But these suckers are HUGE. Each bun is about 3 inches tall and the size of a side plate. The centres are of course the best with all their sticky gooeyness.
When I was attending UBC, I'd buy one and it would sustain me the whole day. Not a very balanced diet, but this wasn't what I did every day. I acquired the UBC Cinnamon Bun recipe from the local newspaper, The Vancouver Sun, and made them many times. The last time I made it, as I was pulling the roasting pan out of the oven, (yes, they're so huge you need a roasting pan for them) the pan touched my inner forearm and I had the nastiest burn ever. I haven't really made them since.
However, if you're a daredevil and think you could eat the whole batch, I'll include the recipe for UBC Cinnamon buns in this post. It's a traditional recipe, made by hand, and yields enough buns to feed a small country or your kids' soccer team. Just scroll to the bottom.
The next best thing to UBC Cinnamon buns are those that you get slathered with cream cheese frosting. There are different chains producing them in the food courts in malls and some bakeries and coffee shops carry them too.
I have a quick and easy Bread Machine Cream Cheese Frosting slathered Sin-Amen (hey, I coined an oxymoron!) Bun recipe.
The dough is all mixed in your Bread Machine according to manufacturer's instructions...on just the dough cycle. You take out the dough, roll it out and fill it and then roll it up like a jellyroll. You don't even have to wait for a second rise. You just pop it in the hot oven and by the time you finish creaming together the frosting, the buns are ready!
So you can choose your cinnamon bun style today: traditional (i.e. time-consuming), light and caramelized or quick (i.e. bread machine), dense, gooey, creamy and rich
SIN-AMEN ROLLS WITH CREAM CHEESE FROSTING
(BREAD MACHINE METHOD)
DOUGH:
1 T (1 pkg) dry yeast
1/2 cup granulated sugar
1 t salt
4 cups all purpose flour
1 cup milk
2 large eggs
1/3 cup unsalted butter, cut up into 1 cm cubes
FILLING:
1 cup packed golden sugar
2 1/2 T cinnamon
1/3 cup unsalted butter, melted
ICING:
8 T unsalted butter, softened
1/2 cups powdered sugar
1/4 cup cream cheese, at room temperature
1/2 t vanilla
1/8 t salt
PREHEAT the oven to 400 degreesF
DOUGH: following the manufacturer's instructions, dump all the dough ingredients into the bread machine in the correct order. Press the dough setting.
While the dough is being processed in the machine, prepare the Filling and the Icing.
FILLING: mix the golden brown sugar and cinnamon well.
When the dough cycle is complete, roll out the dough to approximately 21 inches by 16 inches. [cakebrain's secret tip: I do all of my rolling on a plastic wrap-lined counter. I sandwich the dough between two layers of plastic wrap and roll with a rolling pin until I get my desired measurements. Yes, it's unorthodox, but I don't make a mess, it isn't sticky, I don't use additional flour and it's a breeze to clean up! Scoff if you must, you professional pastry chefs, but I'm not wasting time cleaning up afterwards!]
Using a pastry brush, brush the melted butter evenly on the rolled out dough. [don't forget to peel off the top layer of plastic wrap before you do this!]
Sprinkle the sugar & cinnamon mixture evenly over the dough.
Roll it up jelly-roll style, starting at the long edge. [cakebrain tip#2: If you were following my tip about the plastic wrap, you'd be doing this step easily. Just pick up one long edge of the plastic wrap underneath, and use it to lift the dough and roll it. I also gently press on the roll to make sure it's not too loose. When you get to the end, just use the plastic wrap to help you move the roll around. You don't have to actually touch the dough...it's super sticky. Of course, when you're all done, discard the plastic wrap.]
Using a serrated bread knife, and a sawing action, cut the dough equally in half. Then cut each half equally in half again. You should have 4 equally long pieces. Cut each of these into 3 equal lengths. You will have a total of 12 cinnamon buns.
Place the buns cut side down an equal distance apart in a buttered baking pan
Bake for 12-15 minutes or until light golden brown.
FROSTING: cream the softened butter and cream cheese until smooth. Mix in confectioners' sugar, vanilla and salt until well combined. Frost the cinnamon buns with the frosting after they've cooled. [I usually frost half of the buns because some people don't like frosting or like to control how much they have. I just keep the rest of the frosting in a bowl for them to serve themselves]
these freeze well!
*************
Now, what some of you UBC alumni may have been looking for high and low. These are the legendary, gargantuan
UBC CINNAMON BUNS
(as published in the Vancouver Sun)
DOUGH
3 cups (750mL) milk (2%M.F.)
6 T (90 mL) butter
6 T (90 mL) granulated sugar
1 T (15 mL) salt
1 t (5 mL) granulated sugar
1/2 cup (125 mL) lukewarm water
2 (8 g) packages traditional active dry yeast
2 large eggs
9 cups (2.25 L) all-purpose flour, about
FILLING
1 1/4 cups (300 mL) granulated sugar
2 T (30 mL) ground cinnamon
3/4 cup (175mL) melted butter, divided
For the dough: scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm
Dissolve the 1 t sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir
In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough). Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size.
Meanwhile, prepare filling: In small bowl, combine sugar and cinnamon; set aside
Punch down dough and turn out on to lightly floured surface. Divide the dough in half
Roll out each piece of dough into 18 x 9 inch (46x23cm) rectangle Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of a large 16.5x11.5x2.5inch roasting pan (42x29x6cm)
Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2inch (5cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until double in size.
Bake at 350degreesF (180C) for 35-45 minutes or until baked
Remove from oven and immediately invert on to serving tray.
Makes 18 large cinnamon buns
approx. nutritional analysis for each serving: 433 cal, 9 g pro, 14 g fat, 69 g carb
Roman Food at the British Museum - Roman Cook Book
Image by vintagedept
For my 'Roman Food at the British Museum - Cooking the Aspicius Recipes' blogpost on my HK blog.
When your children go back to school after the holidays it can be difficult to make sure they eat healthily. The temptations for them to eat snacks such as crisps, chocolates and fizzy drinks are all around them, but there are a few recipes you could try to give them a healthier option in their lunch box.
One thing you could try is to sneak in fruit. It’s important that children eat fruit regularly, but they don’t always see it that way. If you add fruit yoghurts to your child’s lunchbox they’ll be eating fruit without knowing it. You can also add vegetables to their sandwiches without them even realising it; for example how about finely dicing cucumber and adding it to a tuna sandwich? They’ll never know!
One of the best sandwich recipes is a way to get them to eat whole grain bread instead of white bread, but of course many children protest profusely about this. How about alternating the bread you use? You can use one slice of white bread and one slice of whole grain bread, and then cut them into squares. By turning the sandwiches over you can create a chequered pattern in their lunch, which is both amusing and healthier than 100% white bread sandwiches.
For the evening, great back to school recipes are the ones that take the least time to make such as cottage pie or a spaghetti Bolognese.
Getting your children to eat healthier isn’t easier when they go back to school, but with some thought and creativity it can be done One of the best sandwich recipes is a way to get them to eat whole grain bread instead of white bread, but of course many children protest profusely about this. How about alternating the bread you use? You can use one slice of white bread and one slice of whole grain bread, and then cut them into squares. By turning the sandwiches over you can create a chequered pattern in their lunch, which is both amusing and healthier than 100% white bread sandwiches.
Answer by blaquesazzy
http://www.haitidirectory.com/haitian_recipe.htm
Just a preview...
Haitian Recipe 1: HAITIAN PATTIES
Ingrediants
1 cup cold water
1 teaspoon salt
3 cups all-purpose flour
1 cup vegetable shortening and ¼ cup butter mixed together
1 egg yolk, beaten
2 teaspoons of parsley
2 chopped shallots
1 chopped garlic clove
1 lbs pound ground beef, seasoned
1 tablespoon of beef or broth
Hot pepper to taste
Directions:
1.Pound to paste the parsley, pepper, shallot, and garlic.
2. Add seasoning paste and broth to cooked beef and mix well.
3. Cook covered on medium heat for 10 minutes. Stir constantly.
4. Uncover until liquids are absorbed. Now filling is ready.
5. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes.
6. Roll the dough into a rectangle 1/4 inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to 1/4 inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
7. Roll the dough to about ½ inch thickness. Cut the dough into 2 1/2 inch rounds.
8. Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Brush the . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
9. Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.
Answer by exsft
consult your baby's pediatrician.
Answer by Asawa
ty this one..
Create a Muffin
2 cups flour (i use half whole wheat and half all purpose)
3/4 cup brown sugar
1/3 cup dry milk powder
1 TBSP. baking powder
1 egg
8oz. fruit or veggie puree
1/2 cup milk
1/4 cup vegetable oil
Preheat oven to 425 degrees.
Grease 12 muffin cups.Combine dry ingredients in a bowl and make a well in the center. In seperate bowl combine wet ingredients and pour into dry ingredients stir just until moistened (do not over mix)
Fold in extras.
Bake for 20 minutes or until golden brown..
Here are some favorite combos
-fruit puree:applesauce, fold 1/4 cup of raisins and some cinnamon.
-fruit puree: apple blueberry puree, fold in 1/2 cup frozen blueberries
-fruit puree: pureed prunes, 1/2 cup diced pears
-fruit puree: pureed bananas, 1/4 cup chopped nuts
When making veggie muffins reduce the brown sugar to 1/4 cup.
-veggie puree:pureed pumpkin, fold in 1/2 cup rolled oats, and a dash of cinnamon
-veggie puree: pureed spinach, fold in half cup sharp cheddar
-veggie puree: pureed broccoli, fold in chopped ham, and 1/2 cup shredded cheese
-veggie puree: pureed potatoes and broccoli, fold in chopped chicken and peas
Learn how to make horsey oats waffles, a quick and easy kids meal recipe for parents on the go in this free healthycooking video. Expert: Lisa La Barre Contact: www.labarrenutrition.com Bio: Lisa La Barre is AFPA certified, a WAPF member, and a personal nutritionist in Beverly Hills. She has almost 10 years of health care experience working for top pharmaceutical companies. Filmmaker: Nili Nathan
Video Rating: 4 / 5
Answer by lorelai
1-)Korean BBQ Chicken
(Yield: 1 servings)
Ingredients
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy Sauce
1/4 c Dark Corn Syrup (Karo)
1 ea Small onion, sliced
1 ea Clove garlic, crushed
1/4 ts Pepper
1/4 ts Ginger, ground
1 ea Broiler-Fryer Chicken (cut -into pieces)
Directions
In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
Grill over low coals, turning and basting frequently, about 50 minutes.
2-) Shin Sul Ro
Korean Hot Pot
Yield: 6 servings
Ingredients
8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black - Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded
-----------------VINEGAR SOY DIPPING SAUCE-----------------
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted - And Ground
2 ts Finely Chopped Green Onions
Directions
This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside.
Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips.
Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares.
Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned.
Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip.
When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls.
Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added.
3-) Bin dae ddeok (Mung bean pancake)
14 oz nok doo (mung beans)
1 medium onion, thin sliced
1/2 carrot, thin julienne
3 green onions, cut in a bias
1/8 lb beef, thin julienne
1/2 cup kimchi, cut into strips*
1/4 cup bean sprout, blanched, roughly chopped
2 tbsp salt
* You can substitute to blanched napa cabbage
Wash mung beans and soak in cold water for 3 hours. Get rid of outer shell by rubbing them with hands. Wash again. Put them in a food processor with a little water and grind to fairly fine paste.
In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi. Add mung bean paste and salt.
In a non-stick pan, add vegetable oil. Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once. Serve with soy sauce (with some chopped green onion).
cool tip !
When you grind mung beans, try to lose water as much as possible. It is better to add more water after mixing all ingredients if the batter is too thick, but you can not go back! You can drain the bean, put 2-3 ladle in to a processor, add 1/2 ladle of water(or a little more).
Make a pancake less than 1/2 inch thick.
4-)Jjol myon (Spicy chewy noodle)
serves 2
14 oz (1 pack) jjol myon (chewy noodle)
1 egg, hard boiled
1/4 cucumber, thin julienne
cho go choo jang : 2 tbsp go choo jang (Korean chili paste)
1 1/2 tbsp sugar
1 tbsp rice vinegar
1/2 tsp minced garlic
1/2 tsp sesame seeds
1/4 tsp sesame oil
a pinch of pepper
Boil 6 cups water in a big pot.
Cook noodle for 5 minutes or follow the instruction on the package.
Rinse several times to get rid of starch in cold water, drain well.
Cut an egg in half.
In a bowl, add half of the noodle, put some cho go choo jang, place cucumber and egg on top.
5-) Wha jeon (Pan fried rice cake with flower)
2 cups sweet rice flower
4 tablespoons hot water
1/2 teaspoon salt
some eatable flower petals (rose, azalea, chrysanthemum...)
sugar
vegetable oil
Wash flower petals, pad dry with paper tower.
Sprinkle hot water over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion.
Heat the pan with some oil, cook one side for 2-3 minutes, flip,cook for another 2minutes. While the second side is cooking, put some leaves on top.
Flip again, leave for 20-30 seconds to cook leaves.
Serve with some sugar on top.
* Wha jeon is one of the traditional spring dishes in Korea.
Not only sweet rice flower can be used, also buckwheat flower and rice flower can be added too. You can use any kind of eatable flower leaves.
For chrysanthemum, it is rather bitter so use less amount.
Answer by pirulee
Canadian Bacon and Mozzarella Penne
SERVES: 4
Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon.
Ingredients
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1 clove garlic, minced
2 1/2 tablespoons olive oil
3/4 teaspoon salt
Dried red-pepper flakes
1/4 cup chopped fresh parsley
1 small onion, chopped
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1/4 cup water
3/4 pound penne
1/2 pound Canadian bacon, cut into 1/4-inch dice
Directions
In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.
Answer by Miley#1officialfan
my dad says about * 80 calories.my dad is estimating but it can be.i don't think its true maybe 70 to 90 i even checked it out and i have a cat.look on the web some more
Chef Jason Hill of www.CookingSessions.com shares this recipe for low fat alfredo sauce in this episode of "Chef Tips." One of our favorite healthy recipes for pasta sauce, this recipe uses cauliflower puree as the base, cutting down on the fat and calories. Instead of loading up on butter and cream, you use mashed cauliflower to thicken and flavor the sauce. It's a great way to sneak vegetables into your family's meal plan, and our kids cannot taste the difference! Honest! Cauliflower recipes are rich in nutrients and anti-cancer properties, so you can't go wrong. For the full printed recipe, along with more cooking videos and chef secrets, go to http
Video Rating: 4 / 5
To purchase a YouTips4U Custom Designed T-Shirt, please click here: cgi.ebay.com For more helpful tips, or if you have any questions, please visit www.youtips4u.blogspot.com Hi, in this video I show you how to make brownies from a simple brownie mix into a healthy high fiber snack that you won't have to feel guilty about indulging in. I love to take different dessert foods and make them into a healthier version so that I can enjoy eating them without worry about the excess calories and sugar. Whole grains are an important part of our diet. They supply the necessary fuel our bodies need for energy and blood glucose regulation. Adding whole grains into your foods can be fun and easy! I hope you'll find this video helpful. Please Subscribe because I have so much more to share with you that you will find helpful. Thanks for tuning in!!!
Video Rating: 4 / 5
Answer by jonathan st.thomas
search the internet,one phrase a search,with the phrases such as "vegetarian baby food","vegetarian baby food recipes","vegan baby food" and "raw baby food".good luck.
When we think of Medieval food we tend to think of bland foods such as porridge and gruel and turnips, lots of turnips, all washed down with plenty of ale or mead. And whilst this image is, to an extent, correct a lot of what we envisage is influenced by the movies. What must be remembered is that the Medieval age extends from the 5th to the 16th centuries. Essentially from the fall of Rome to the Tudor age and foods along with cooking methods developed dramatically during this time.
Certainly, if you were a peasant at the beginning of the Medieval period your diet would have been limited. For most of the time you would have been working the fields for your lord and the remainder of the time you would have been working your own plot of land to feed your family. However, after the black death the population crashed and new land became available to everyone so the lot of the poorest improved considerably.
As a result later Medieval fare became more varied and much better in quality. The crusades also brought new spices to Europe and, reading through Medieval cookbooks it's amazing just how highly spiced the dishes were.
The Medieval age is also the age of the beginnings of the true cookbook. We have several examples across the great houses of Europe. It's also the age of the first 'super chefs' where chefs came to prominence in the royal kitchens and scribes were set to write down what the chefs did and how the dishes were created.
It should also be noted that much of what was eaten was dictated by the church and over half the days in the year were meat-less or 'fish' days. As a result almost everyone was fed-up of eating fish and new and interesting methods were always being devised to serve these fish dishes. Another thing to remember is that a lot of the carbohydrate staples we are used to today (potatoes etc) hadn't been discovered yet. As a result wheat, barley, for more details visit to www.chicken-wing-cookbook.com oats and rice were the staples and these were often made into gruels or pottages with almond milk. Bread was also very important and often the bread was used as a plate substitute. Though, for the poor they ate with a spoon off a wooden plank.
Pies also rose to importance as a source of both meat and carbohydrate and very elaborate pies were designed for formal meals.
The recipe below is for a classic sweet and sour fish dish of the period:
Medieval Sweet and Sour Fish
6 firm white fish steaks
olive oil for frying
500ml dry red wine vinegar
4 tbsp honey
1 onion, finely chopped
1/2 tsp ground mace
1/2 tsp ground cloves
1 tsp ground cubeb pepper
Gently poach the fish in water or milk until it just flakes with a fork then drain well and set aside. Meanwhile, combine the red wine vinegar, honey, for more details visit to www.300-dip-recipes.com onion and spices in a large pan. Bring to a simmer and taste for sweetness (add more honey if needed). Continue cooking for about 12 minutes or until the onions is completely soft.
Add a little olive oil to a frying pan and use to fry the poached fish on both sides, until crisp and lightly browned. Remove the fish from the oil and drain. Arrange in a shallow serving bowl and ladle the sauce over the top.
Some cool arabic food recipes images:
Mahshi Mix
Image by toyohara
Suspiro a la limeña
Image by Kristian Golding
The dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain. It consisted of a thick cream made of milk, sugar, almond, flour and some Arabic and Iberian ingredients. An even older recipe had it made of chicken breast boiled in milk, almonds and thickened with flour and was meant as a bland food for the sick and weak.
The other element of the Suspiro de Limena is meringue, also brought to Peru by the Spaniards.
(source: en.wikipedia.org/wiki/Suspiro_de_Limena
Answer by Lita
I'm sorry that i don't have any recipes, although a simple thing that can be made is stir-fry (many different kinds of vegtables with maybe a few pieces of chicken or shrimp) or noodles.
Answer by Deanerus Maximus
I ran across this recipe for Afghani-style chicken (Mourgh) in a Bon Appetit magazine many years ago. It's really easy, and makes a very moist, tangy, and flavorful dish:
Afghani Chicken breasts
3-4 boneless, skinless chicken breasts (depends on the size)
16 ounces of plain yogurt
juice of 1 lemon
2-3 cloves of fresh garlic, crushed or minced fine
2 teaspoons ground cumin
Pinch of salt or to taste
2-3 drops red food coloring (optional)
Rinse the chicken breasts with cold water and set aside.
Mix the yogurt with the other ingredients, including the red food coloring (if using).
Pour the yogurt mix into a flat dish or a plastic "ziploc" bag and add the chicken breasts, making sure they are well-coated.
Allow the chicken to marinate overnight in the fridge, turning the breasts occasionally to ensure even marinating.
Remove the chicken breasts from the marinade, shaking off the excess. Grill or bake the chicken as you normally would (I prefer it grilled). The finished dish should have a nice rich yellow-brown color, esp if you added the food coloring to the yogurt (go easy - just a couple of drops!)
The other dish I'd recommend is Aush, which is a slammin' good Afghani soup made with ground beef, noodles, tomatoes, beans, spinach, and topped with a minty yogurt sauce. I've only eaten it, not made it, but here's a link to a recipe:
Here's a recipe I found online
http://www.1gfood.com/recipes/6129.htm
Best of luck!
5 carb frozen dessert in 5 minutes
Image by size8jeans
This is my chocolate low carb frozen "mousse" -- similar to soft serve ice cream. Can you believe this has only 5 net carbs? Recipe is here:
stumblingtobethlehem.blogspot.com/2006/04/low-carb-frozen...
Cold foods are a popular part of just about any picnic. After all, they taste great and require no special preparation before you eat them. However, they aren't always easy to keep safe to eat and great tasting. How many of us have had a soggy picnic sandwich or worried about whether the egg salad was safe? Here's a look at choosing and preparing your cold picnic food recipes so that the entire occasion will be a success. It really isn't all that hard, as long as you're careful and pay attention to a few things.
We all know that meat, dairy, and egg products can go bad if they're allowed to remain at room temperature for too long. Existing bacterial contaminants get their chance to grow. This means making sure that you bring a cooler to keep this type of food cool enough to be safe. However, you don't want your food to get soggy from melted ice. The answer is to use water tight containers to keep your ice away from your food. Putting the water into plastic bottles and bags, then freezing it inside, will keep your sandwiches and other foods from being unpleasant when you eat them.
Don't premake those sandwiches, either. Keep all the ingredients separate and whole (if you can) until it's time to eat them. Sure, it takes a little longer to assemble the sandwich right before you eat, but there's no concern about soggy bread and wilted lettuce. Make a game out of it and allow everyone to create a custom sandwich. Bring tortillas, flatbreads, and other types of sandwich breads to create individual, interesting sandwiches that will be a lot of fun to eat. Keep condiments in their own containers until you're ready to apply them, and everyone will be able to enjoy cold picnic food recipes that are delicious and fresh.
Cold salads for picnics have a tendency to be mayonnaise based. This is not only a food poisoning hazard, but also a quality concern. When potato or macaroni salad come to room temperature, they become a breeding ground for bacteria. They also begin to separate and develop an unpleasant soupy texture that almost no one likes. Keep your salads cool in individual containers right up until you're ready to serve for the rest result. Alternatively, skip mayonnaise based salads, and try alternative cold picnic food recipes, such as pasta salad in a light vinaigrette, or spicy Indian potato salad, which don't have the same hazards. Bring along nuts, whole fruit, and other finger foods that don't need to be cooled, too. They'll be the perfect addition to a delicious picnic lunch.
My name is Jesse Sbicca and I am entrepreneur that is enthusiastic, passionate, optimistic, motivated and self determined. I want to share the rest of my life influencing and helping others. My website http://visionpotion.com/ is designed to educate and inform you on the subjects of health, diet, nutrition and self improvement. I encourage you to navigate through my different websites and feel good enough about yourself that you will make a positive change for your life today. It's just a choice to become healthier, wiser and more motivated. Lastly, I have decided to recommend different products throughout my website http://visionpotion.com/ that have helped me to personally balance my mental, spiritual and physical health. Thanks for stopping by and for just information on cold picnic food recipes, check out my site at http://coldpicnic-foodrecipes.blogspot.com/
bit.ly Outdoor Picnic Recipes - Family Picnic Food Ideas It's gorgeous outside. Time to plan a picnic! Adrien Sharp for the Kraft Kitchens shares some great ideas for what to serve and how to pack up a great meal that travels. Transcript: Are you looking for new ways to spend quality time with your family? One of my favorite things to do on a nice summer day to go on a picnic. Bring a football maybe a kite and everyone gets a chance to enjoy the outdoors and each other for an afternoon. Hi I'm Adrien Sharp for the Kraft Kitchens here with some great ideas for what to serve and how to pack your next picnic. Let's start with the food. Sandwiches are the original here when it comes to food that travels but just because they're portable does not mean they have to be predictable. With just a few simple steps you can create your own masterpiece. This is the Kickn' Chicken Wrap. Perfect for eating outdoors. The kick comes from the chipotle flavored mayo and the jalapeño American cheese. All you need to do is spread your mayo on the bottom, add the cheese, next with the chicken, the lettuce and then the celery. That's all there is to it! This ones the the Tuscan Club on a ciabatta roll. It's made with shaved oven turkey breast bacon lettuce tomato and here comes the Tuscan part: sun dried tomato and basil cream cheese on the top half of the ciabatta and some Italian dressing on the bottom half. And to go with these great sandwiches I've made some terrific side salads. This one's ...
Raw Food Blenders
A crucial piece of equipment one needs to have in your raw food kitchen is a high speed food blender. This allows you the opportunity to make various raw food recipes such as soups, fruit smoothies, green shakes along with nut milks and butters etc. In fact you would find it very difficult to commit to leading a raw food lifestyle if you don't have this crucial piece of equipment in your kitchen.
Those who choose to eat raw foods are looking to create very smooth soups and sauces from fibrous raw vegetables so that they absorb as many nutrients from them as possible. They will need ways that allow them to break up seeds and nuts completely to allow them to be blended into nutritious shakes and milks with other foods. In fact they are looking for a blender that is able to meet such exacting demands than normal kitchen equipment can.
Meeting the Demands In The Raw Food Kitchen
When it comes to blenders, raw fooders use theirs every day and will place them under a greater workload than would generally be expected in other households. Along with being used more frequently, their blenders will be required to carry out tasks that are more heavy duty, for example they will use theirs for blending dry ingredients, frozen fruits and raw vegetables to create smoothies. It is for this reason that many who have only recently taken up this form of lifestyle will find that their normal blender doesn't provide the results they desire. They also don't work for very long and the blade may disintegrate or the motor blows whilst being used.
If you choose to replace like for like this is going to end up costing you considerably more over the long term as most conventional blenders when given to raw fooder’s life span is considerably shortened. Therefore in order to achieve the desired results when it comes to raw food recipes and to get a return on your investment when it comes to blender it pays to carry out some detailed research to discover what your options are allowing you to choose much more wisely.
Entry Level Raw Food Blender That Packs Power
If you happen to be someone who may not stick to a raw food lifestyle or your budget is limited then you may not want to consider spend hundreds of pounds on a commercial grade blender. Is it actually possible for one to start this type of lifestyle when your budget is limited and as a result puts blenders with raw food capabilities out of your reach?
Up until recently the answer to these questions would be no. Most household blenders wouldn't last very long when you wanted to follow such a regime and would need to be replaced often. So over the long term it would cost you considerably more than if you were to by a more expensive model straight away. However, L'Equip an American health brand has produced a new kind of blender which can produce good results and you won't end up breaking the bank.
The L'Equip 428 Mill blender is a new kind of blender that's jug configuration has been altered allow two blades to fit into the drive shaft. In the jug is a clamp arrangement which incorporates a safety switch ensuring that power is correctly locked down prior to use. As the name suggests this one can mill dry ingredients as well being more than capable of blending frozen or wet ingredients as you can simply swap the blades.
This certainly cannot achieve the same results of commercial grade blenders, yet the 18000 rpm blade speed is amazing for a blender that will only cost you £99. As for the jug this looks like the design you find on a food processor and a traditional blender yet still manages to complete the functions admirably well of both these machines. In a matter of 30 seconds I have seen it decimate dried chick peas and grind grain into flour. Plus the results it provides making smoothies and nut milks is good and it’s not far off producing smooth raw soups like the larger models. When it comes to the price, this is pretty much unbeatable and often leaves the conventional blenders found in households smoking after trying to carry out the kinds of tasks that the L'Equip 428 Mill blender copes with efficiently.
Premium Choices
When cost isn't an issue you can think about going for a big hitting commercial grade blender instead costing anything from £350 or more. What you need to consider is that this is going to be effectively replacing the cooker in your home anyway so the money you spend on yours doesn't seem so high.
You can if you want go for the simple commercial grade blenders available but many choose the commercial models that have been repackaged for the home market. They often come with simple instructions a useful guide and recipe book. Within the raw food community there are two contenders in the premium market and both are made in the USA. These are available through VitaMix and Blendtec also known as K-Tec.
But what is offered by VitaMix can leave one confused as this company seems to have a policy where they reskin or rebrand home use blender very frequently. The one that is most often used by raw food enthusiasts is known often as TNC (Total Nutrition Centre), The VitaMix 5000, The VitaMix 5200, The VitaMix Turboblend and to further add to your confusion this is the same blender with the same motor is also available as part of their commercial range using various names and with various differences to them.
Don't get me wrong I don't have anything against VitaMix they are extremely competent powerful blenders suited to meeting the demands of a raw food kitchen. Yet this is simply them marketing something as innovation. In fact over the years there has been nothing new about this blender other the name change and new packaging. It still has some old fashioned appear but there is a great chance of the protruding switches becoming gunged up when food spills over some time and they are difficult to clean behind. The controls are simple and unsophisticated yet it works which is great but for me the way it is marketed is somewhat dishonest and for that reason I wouldn't want one.
If I had to purchase a VitaMix then I would opt for the powerful VitaPrep 3. The VitaPrep comes from the separate commercial arm of VitaMix and so isn't plagued by the nonsense of sales and marketing as with the home side. As it is more powerful the VitaPrep 3 doesn't need to work as hard and so can last longer carrying out the same tasks, but it often retails for around £600. So if you can afford to this blender is more than you will ever need and can last forever.
I must confess that I do love my gadgets and technology. But there practical reasons why I would choose the Blendtec HP3A Total Blender over what VitaMix have to offer for the same price. Blendtec offer real innovations when it comes to raw food blenders rather than providing a new name and box for it. They have a waterproof touch pad panel the surface of which is easy to wipe clean should you spill anything on it. Plus it looks far sleeker than the more dated ones from VitaMix.
However when it comes to innovation the motor is full of computerized technology. Along with the normal pulse and variable speed functions the Blendtec Total has further 20 separate pre programmed cycles that allow you to ramp the speed on this blender up and down in relation to the task required to be carried out. So everything required for a healthy kitchen is covered by these programmed cycles yet if you need to it allows you to customize them to create your own cycles as well.
Not only does this remove the guesswork but this one button function means that you are able to do other tasks as the blender can think for itself rather than you having to vary the speed or twiddle with a smoothie stick as with the VitaMix. Also when it comes to the jug the design used by BlendTec eliminates the need for the smoothie stick and a separate jug for using with dry ingredients. You could expect to pay around £400 for this machine in the UK.
Today in the UK there is a great selection of raw food blenders as well as commercial models suited for a raw food lifestyle from www.ukjuicers.com. In fact this is your one stop online shop for every piece of equipment that you need for your raw food kitchen such as spiralisers, blenders, juicers, wheatgrass juicers and supplies, sprouters, sprouting seeds plus much more including dehydrators.
UK Juicers bring specialist juicers to the health enthusiast and provide a wide choice in juicers, dehydrators, blenders and purifiers available to buy online.
Answer by Sweet G
http://www.marmite.co.uk/_pdf/marmite-recipes.pdf
Check it out! It is all gary rhode's recipe!
Hope i helped!
A few nice food recipes with pictures images I found:
Thai Fried Rice
Image by queenkv
My cousin and her hubby gave us the "Seduction of Rice" for Christmas. The food pictures are beautiful and the recipes are compiled from all over the world. I tried out the Thai Fried Rice recipe with chicken, diced tomatoes, mushrooms and a fried egg.
IMG_4207
Image by mobile_gnome
Got a new wok for xmas - first stir-fry was chicken, napa cabbage, onions, carrots, water chestnut, with cornstarch ginger garlic and soy sauce marinade for the chicken pieces.
(thanks for the wok allison)
Makaronilaatikko
Image by Suviko
This type of macaroni casserole is basic Finnish home food. It's an easy oven casserole recipe.
Boil the macaroni pasta in water like when cooking spaghetti and fry ground beef on the pan. Mix the macaroni and ground beef in a casserole and pour milk and egg mixture over it before putting to oven (200 Celsius, or if I got conversion right, 390 Fahrenhait) for half an hour. The milk & egg mixture should be solified. You can leave it for a few minutes after taking out from the oven to set.
I usually put some cubed onions or garlic in the pan with minced meat and spice it with black pepper and other spices like garlic, curry or paprika powder. I love cheese and like to cover the casserole with grated cheese (this time it was emmental of boyfriend's request, but mozzarella would also do). I took it out of the oven when the cheese topping started turning brown and crispy.
Many people (like me) eat it with ketchup. You can make a large casserole and reheat it in microwave the next day - it's still good.
Amounts of ingredients:
5 dl (2 cups, US) macaroni pasta, measured dry and then boiled
400-500 grams (14-17 ounces) ground beef (cow is better, pork will do. some people like to add some bacon and you can also use left over Christmas ham or Thanksgiving turkey as cubes)
1 large onion, chopped
1 teaspoon salt
1 tablespoon blackpepper
(1 tablespoon paprika or curry powder if you like or a bit of crushed garlic)
3 eggs, yolks & whites stirred
7 dl (3 cups, US) milk or cooking cream
I hope I didn't screw up with the conversions. It's not that serious with this recipe to get the amounts just exactly right. The basic recipe can be modified - some do vegetarian version of it. My bachelor friend, who fancies himself as a great culinarist & chef, once experimented using coconut milk. That didn't turn out so well... :)
I took this picture for an article on makaronilaatikko in The Finnish Wikipedia. fi.wikipedia.org/wiki/Makaronilaatikko
Answer by david's mommiii
A white bean soup delicious
Put some fresh out the bean northern beans to cook
and add 1 onion 3 cloves of garlic scallions and tomatos
put in spices salt and pepper and just let cook for like 3 hours until it thickens up
its delicious
Answer by Adam D
Meat and potatoes.
Irish stew
Corned beef and cabbage
Go to foodnetwork.com and look up recipes for what I mentioned. Alcohol can add tons of flavor, but in dishes such as these, they are not needed.
Answer by dixie00_1999
Try copykat.com, they have various recipes from different restaurants.
A few nice easy food recipes images I found:
cashew milk
Image by elana's pantry
Smooth, creamy and naturally sweet, this gluten-free cashew milk recipe offers a much needed respite from the ubiquitous almond, which reigns supreme in my kitchen –unlike my almond milk recipe, this cashew milk does not require any straining. It is a cinch to make. Quick and easy, I like to have a quart of cashew milk ready in the fridge at all times.
Answer by Jason T
Recipe Source is the newest incarnation of S.O.A.R. (Searchable Online Archive of Recipes). They have recipes from a variety of different cultures, including Korean. The link below will take you directly to the Korean section of their recipes.
Some cool haitian food recipes images:
Christmas Dinner Main Course
Image by Jake Slagle
Recipes for two of the selections are available at my culinary blog. Recipe for the Haitian Grillots at top left is at
uniqueculinaryadventures.blogspot.com/2006_12_01_uniquecu.... Recipe for the chicken salad avaiable at
uniqueculinaryadventures.blogspot.com/2006_12_01_uniquecu...
Dohle (-ish)
Image by ramblingrovers
Based on a Haitian "recipe" (which is really more of a concept), the simplest description is "everything a body needs, stewed together, blended, over rice"
Chicken, squash, potatoes, onions, peppers, tomatoes, garlic, spinach, collard greens, even some pasta for extra complex carbohydrates.
Learn how to make turkey wheels, a healthy meal for kids, in this free kids food recipesvideo. Expert: Lisa La Barre Contact: www.labarrenutrition.com Bio: Lisa La Barre is AFPA certified, a WAPF member, and a personal nutritionist in Beverly Hills. She has almost 10 years of health care experience working for top pharmaceutical companies. Filmmaker: Nili Nathan
Video Rating: 4 / 5
Every mom wants their kids to eat healthy lunches, and the key is to put food in their lunches that they are going to want to eat. Find out how to make a chicken wrap for a child's lunch with help from a kids' cooking teacher in this free video on healthy lunch recipes. Expert: Barbara Beery Contact: www.kidscookingshop.com Bio: With a degree in elementary education and a passion for cooking, Barbara Beery is the quintessential kids' cooking instructor extraordinaire. Barbara founded Batter Up Kids in Austin, Texas 18 years ago and since that time has taught thousands of kids to cook! As a best selling children's cookbook author and entrepreneur, Barbara has combined her hands-on cooking experience with kid-friendly, innovative cooking supplies to offer tips, tricks, and tools to successfully teach kids to cook up some fun!
Answer by cupcaknater
The best French recipes are on the show called 'French Food At Home'
Creme Caramel
* 1 cup sugar (for the topping)
* 2 cups fresh whole milk
* 1 x vanilla bean
* 6 x eggs
* 1/2 cup sugar
* pinch nutmeg (optional)
Directions:
1. Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later).
2. Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml water, and boil until it turns a dark, fragrant, liquid caramel. Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
3. Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides (this is the most brilliant trick for flavour!) Split the vanilla bean, scrape the seeds into the milk, and add the pod. Heat to the boiling point, turn off the heat, cover, and set aside to infuse 10 minutes. Meanwhile, beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.
4. Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 minutes to an hour.
5. Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.
Answer by answermonkey
http://www.foodfit.com/
Answer by ilovemydog
here is a website!
http://www.greekrecipes.com/
Answer by brian c
Here are a few a few recipes hopefully you find one of them that will be of use to your sister's project
Paella (a Spanish dish)
Ingredients
1/2 pound chicken tenders, cut into quarters
1/2 pound fresh fish, cut into 1-inch chunks
1/2 pound jumbo sea scallops, fresh
1/2 pound jumbo shrimp, peeled and deveined
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo diced (this is optional)
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish
Directions
Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.
Fish and Chips (an English dish....in england chips are fries just in case didn't know)
Ingredients
1 cup vegetable oil
8 ounces fresh white fish*
2 cups flour
1 cup cornmeal
1 egg
1 cup milk
1/2 cup water
Spicy Sauce, recipe follows
1 lemon, cut into wedges
*Note: You can use cod, flounder, haddock or any white fish of your choice
Directions
Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with Spicy Sauce and wedge of lemon.
Spicy Sauce:
1 cup mayonnaise
1/2 cup sweet relish or dill relish
1/3 cup grated onion
4 dashes hot red pepper sauce
2 teaspoons blackening seasoning
Combine all ingredients thoroughly.
Crepes (french dessert...you put just about thing in a crepe here is a recipe for chocolate banana crepes)
Ingredients
Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream
Directions
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.
Free soul food recipes, with it’s tradition of southern flavor and satisfaction, is making a comeback among African American teens. In the past this traditional southern cuisine had fallen out of favor with many teens thanks to the fast food movement, the fact that people cooked less and because it was stylish to eat out. But now thanks to the recession, less discretionary income and the need to save, more teens are rediscovering soul food recipes all over again.
Yes, thanks to the economic downturn more families are forced to cook and eat at home and more and less at fast food establishments. In addition, the movement and trend seems to be toward eating healthier, home cooked meals at the dinner table again. Family dinner time is slowly making a comeback. All these factors seem to have fuel the popularity of soul food recipes to teens again, much like their baby boom parents and grandparents.
For example, surprisingly many teens are tasting black eye peas, candied yams and hush puppies for the first time. And those who aren’t tasting them for the first time is seeing them and other traditional soul food in a whole new light.
This cuisine is also growing in popularity among teens as it adjust to new eating habits many teens are now moving to. A healthier food that taste good. With southern fried chicken, peach cobbler and sweet potato pie among the top 3 favorite foods among African American teens today. The industry have found creative ways to make these popular dishes healthier while maintaining the taste.
Another major influence on teens and soul food recipes is the hip hop movement. For example, you can hear many hip hop stars mentioning soul food in their lyrics, showing it in their videos and eating it themselves with great delight. These combination of factors have joined to make soul food cooking and eating popular again with African American teens.
But a new market is looming on the horizon as well, what is this new market? White and Latino teens are slowly discovering soul food recipes, thanks again to the hip hop industry. Many non-African American consumers are joining. Some of the new converts are joining out of curiosity, others out of a need to try new experiences in food. But most are trying it because of African American friends introducing them to this popular southern cuisine. Could soul food cooking play a major role in uniting the cultural divide. Stay tuned.
See The Top 20 Soul Food Recipes Voted by Our Readers This Week Based On Taste and Ease of Preparation, Go to ... Soul Food Recipes
Answer by layala74
There are really great diabetic books. And since diabetic diets are very similiar to low carb or gluten free diets there are many to choose from. Try the Betty Crocker Diabetes book or the Mr. Food's Quick and Easy diabetic cooking book.
A few nice korean food recipes images I found:
BuChu Chun (Korean Chive Pancake)
Image by Pabo76
This dish is among the most common Korean dishes. For those of you familiar with Korean Food, have probably seen "Hae Mool Pa Chun" on many menus. This particular chun only contains chives within a whole wheat flour batter.
On a side note: I was pleased to see the New York Time's resident Minimalist Mark Bittman put together a video showing how to make his take on the Korean Pancake. Check it out and give it a try!
Video: Not Your Grandmother's Pancake
Recipe: Korean-Style Crisp Vegetable Pancake (Pa jun)
Time: 30 minutes
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.
1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
Yield: 6 to 8 servings.
kimchi recipe, korean recipe, hawaiian recipes.small
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Kimchi recipe and chciken wings recipe
Answer by gidawg23
chickenn
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Meat
Image by Joost J. Bakker IJmuiden
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and poultry.
Etymology
The word meat comes from the Old English word mete, which referred to food in general. The term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic, which also mean 'food'. The word "mete" also exists in Old Frisian (and to a lesser extent, modern West Frisian) to denote important food, differentiating it from "swiets" (sweets) and "dierfied" (animal feed).
One definition that refers to meat as not including fish developed over the past few hundred years and has religious influences. The distinction between fish and "meat" is codified by the Jewish dietary law of kashrut, regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern Jewish legal practice (halakha) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve, neither meat nor a dairy food. The Catholic dietary restriction on "meat" on Fridays also does not apply to the cooking and eating of fish.
The Latin word carō "meat" (also the root of 'carnal', referring to the 'pleasures of the flesh') is often a euphemism for sexual pleasure, effected from the function performed by fleshy organs. Thus 'meat' may refer to the human body in a sensual, or sexual, connotation. A meat market, in addition to simply denoting a market where meat is sold, also refers to a place or situation where humans are treated or viewed as commodities, especially a place known as one where a sexual partner may be found.
"Meat" may also be used to refer to humans humorously or indifferently. In military slang, "meat shield" refers to soldiers sent towards an enemy to draw fire away from another unit
History
Meat constituted a substantial proportion of even the earliest humans' diet, paleontological evidence suggests. Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer.
The domestication of animals, of which we have evidence dating back to the end of the last glacial period (c. 10,000 years BP), allowed the systematic production of meat and the breeding of animals with a view to improving meat production. The animals which are now the principal sources of meat were domesticated in conjunction with the development of early civilizations:
Sheep, originating from western Asia, were domesticated with the help of dogs prior to the establishment of settled agriculture, likely as early as the eighth millennium BC. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BC. Presently, more than 200 sheep breeds exist.
Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BC, and several breeds were established by 2500 BC. Modern domesticated cattle fall into the groups Bos taurus (European cattle) and Bos indicus (zebu), both descended from the now-extinct Aurochs. The breeding of beef cattle, cattle optimized for meat production as opposed to animals best suited for draught or dairy purposes, began in the middle of the 18th century.
Domestic pigs, which are descended from wild boars, are known to have existed about 2500 BC in modern-day Hungary and in Troy; earlier pottery from Jericho and Egypt depicts wild pigs. Pork sausages and hams were of great commercial importance in Greco-Roman times. Pigs continue to be bred intensively as they are being optimized to produce meat best suited for specific meat products.
Modern agriculture employs a number of techniques, such as progeny testing, to make animals evolve rapidly towards having the qualities desired by meat producers. For instance, in the wake of well-publicised health concerns associated with saturated fats in the 1980s, the fat content of UK beef, pork and lamb fell from 20–26 percent to 4–8 percent within a few decades, both due to selective breeding for leanness and changed methods of butchery.Methods of genetic engineering aimed at improving the meat production qualities of animals are now also becoming available.
Even though it is a very old industry, meat production continues to be shaped strongly by the rapidly evolving demands of customers. The trend towards selling meat in pre-packaged cuts has increased the demand for larger breeds of cattle, which are better suited to producing such cuts. Ever more animals not previously exploited for their meat are now being farmed, especially the more agile and mobile species, whose muscles tend to be developed better than those of cattle, sheep or pigs. Examples include the various antelope species, the zebra, water buffalo and camel, as well as non-mammals such as the crocodile, emu and ostrich. Another important trend in contemporary meat production is organic farming which, while providing no organoleptic benefit to meat so produced, meets an increasing demand for numerous reasons.
Growth and development of meat animals
Genetics
Several economically important traits in meat animals are heritable to some degree (see the table to the right) and can thus be selected for by breeding. In cattle, certain growth features are controlled by recessive genes which have not so far been controlled, complicating breeding. One such trait is dwarfism; another is the doppelender or "double muscling" condition, which causes muscle hypertrophy and thereby increases the animal's commercial value. Genetic analysis continues to reveal the genetic mechanisms that control numerous aspects of the endocrine system and, through it, meat growth and quality.
Genetic engineering techniques can shorten breeding programmes significantly because they allow for the identification and isolation of genes coding for desired traits, and for the reincorporation of these genes into the animal genome.[18] To enable such manipulation, research is ongoing (as of 2006[update]) to map the entire genome of sheep, cattle and pigs. Some research has already seen commercial application. For instance, a recombinant bacterium has been developed which improves the digestion of grass in the rumen of cattle, and some specific features of muscle fibres have been genetically altered.
Experimental reproductive cloning of commercially important meat animals such as sheep, pig or cattle has been successful. The multiple asexual reproduction of animals bearing desirable traits can thus be anticipated,although this is not yet practical on a commercial scale.
Environment
Heat regulation in livestock is of great economic significance, because mammals attempt to maintain a constant optimal body temperature. Low temperatures tend to prolong animal development and high temperatures tend to retard it. Depending on their size, body shape and insulation through tissue and fur, some animals have a relatively narrow zone of temperature tolerance and others (e.g. cattle) a broad one. Static magnetic fields, for reasons still unknown, also retard animal development.
Nutrition
The quality and quantity of usable meat depends on the animal's plane of nutrition, i.e., whether it is over- or underfed. Scientists disagree, however, about how exactly the plane of nutrition influences carcass composition.
The composition of the diet, especially the amount of protein provided, is also an important factor regulating animal growth. Ruminants, which may digest cellulose, are better adapted to poor-quality diets, but their ruminal microorganisms degrade high-quality protein if supplied in excess. Because producing high-quality protein animal feed is expensive (see also Environmental impact below), several techniques are employed or experimented with to ensure maximum utilization of protein. These include the treatment of feed with formalin to protect amino acids during their passage through the rumen, the recycling of manure by feeding it back to cattle mixed with feed concentrates, or the partial conversion of petroleum hydrocarbons to protein through microbial action.
In plant feed, environmental factors influence the availability of crucial nutrients or micronutrients, a lack or excess of which can cause a great many ailments. In Australia, for instance, where the soil contains limited phosphate, cattle are being fed additional phosphate to increase the efficiency of beef production. Also in Australia, cattle and sheep in certain areas were often found losing their appetite and dying in the midst of rich pasture; this was at length found to be a result of cobalt deficiency in the soil. Plant toxins are also a risk to grazing animals; for instance, fluoracetate, found in some African and Australian plants, kills by disrupting the cellular metabolism.[25] Certain man-made pollutants such as methylmercury and some pesticide residues present a particular hazard due to their tendency to bioaccumulate in meat, potentially poisoning consumers.
Human intervention
Meat producers may seek to improve the fertility of female animals through the administration of gonadotrophic or ovulation-inducing hormones. In pig production, sow infertility is a common problem, possibly due to excessive fatness. No methods currently exist to augment the fertility of male animals. Artificial insemination is now routinely used to produce animals of the best possible genetic quality, and the efficiency of this method is improved through the administration of hormones that synchronize the ovulation cycles within groups of females.
Growth hormones, particularly anabolic agents such as steroids, are used in some countries to accelerate muscle growth in animals. This practice has given rise to the beef hormone controversy, an international trade dispute. It may also decrease the tenderness of meat, although research on this is inconclusive,[30] and have other effects on the composition of the muscle flesh. Where castration is used to improve control over male animals, its side effects are also counteracted by the administration of hormones.
Sedatives may be administered to animals to counteract stress factors and increase weight gain. The feeding of antibiotics to certain animals has been shown to improve growth rates also. This practice is particularly prevalent in the USA, but has been banned in the EU, partly because it causes antibiotic resistance in pathogenic microorganisms.
Biochemical composition
Numerous aspects of the biochemical composition of meat vary in complex ways depending on the species, breed, sex, age, plane of nutrition, training and exercise of the animal, as well as on the anatomical location of the musculature involved. Even between animals of the same litter and sex there are considerable differences in such parameters as the percentage of intramuscular fat.
Main constituents
Adult mammalian muscle flesh consists of roughly 75 percent of water, 19 percent of protein, 2.5 percent of intramuscular fat, 1.2 percent of carbohydrates and 2.3 percent of other soluble non-protein substances. These include nitrogenous compounds, such as amino acids, and inorganic substances such as minerals.
Muscle proteins are either soluble in water (sarcoplasmic proteins, about 11.5 percent of total muscle mass) or in concentrated salt solutions (myofibrillar proteins, about 5.5 percent of mass).[36] There are several hundred sarcoplasmic proteins. Most of them – the glycolytic enzymes – are involved in the glycolytic pathway, i.e., the conversion of stored energy into muscle power. The two most abundant myofibrillar proteins, myosin and actin, are responsible for the muscle's overall structure. The remaining protein mass consists of connective tissue (collagen and elastin) as well as organelle tissue.
Fat in meat can be either adipose tissue, used by the animal to store energy and consisting of "true fats" (esters of glycerol with fatty acids),[40] or intramuscular fat, which contains considerable quantities of phospholipids and of unsaponifiable constituents such as cholesterol.
Red and white meat
Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.
The meat of adult mammals such as cows, sheep, goats, and horses is generally considered red, while domestic chicken and turkey breast meat is generally considered white.
Production
Main articles: Animal slaughter, Slaughterhouse, and Butchery
Meat is produced by killing the animal in question and cutting the desired flesh out of it. These procedures are called slaughter and butchery, respectively.
Attesting to the long history of meat consumption in human civilizations, ritual slaughter has become part of the practice of several religions. These rituals, as well as other pre-industrial meat production methods such as these used by indigenous peoples, are not detailed here. This section will instead provide an overview of contemporary industrialized meat production in dedicated slaughterhouses from cattle, sheep and pigs.
Transport
Upon reaching a predetermined age or weight, livestock are transported en masse from the farm to the slaughterhouse, a process called "live export". Depending on its length and circumstances, this exerts stress and injuries on the animals, and some may die en route. Apart from being arguably inhumane, unnecessary stress in transport may adversely affect the quality of the meat. In particular, the muscles of stressed animals are low in water and glycogen, and their pH fails to attain acidic values, all of which results in poor meat quality. Consequently, and also due to campaigning by animal welfare groups, laws and industry practices in several countries tend to become more restrictive with respect to the duration and other circumstances of livestock transports.
Slaughter
Animals are slaughtered by being first stunned and then exsanguinated (bled out). Death results from the one or the other procedure, depending on the methods employed. Stunning can be effected through asphyxiating the animals with carbon dioxide, shooting them with a gun or a captive bolt pistol, or shocking them with electric current. In most forms of ritual slaughter, stunning is not allowed.
Draining as much blood as possible from the carcase is necessary because blood causes the meat to have an unappealing appearance and is a very good breeding ground for microorganisms.[45] The exsanguination is accomplished by severing the carotid artery and the jugular vein in cattle and sheep, and the anterior vena cava in pigs.
Dressing and cutting
After exsanguination, the carcass is dressed, that is, the head, feet, hide (except hogs and some veal), excess fat, viscera and offal are removed, leaving only bones and edible muscle. Cattle and pig carcases, but not those of sheep, are then split in half along the mid ventral axis, and the carcase is cut into wholesale pieces. The dressing and cutting sequence, long a province of manual labor, is progressively being fully automated.
Conditioning
Under hygienic conditions and without other treatment, meat can be stored at above its freezing point (–1.5 °C) for about six weeks without spoilage, during which time it undergoes an aging process that increases its tenderness and flavor.
During the first day after death, glycolysis continues until the accumulation of lactic acid causes the pH to reach about 5.5. The remaining glycogen, about 18 g per kg, is believed to increase the water-holding capacity and tenderness of the flesh when cooked. Rigor mortis sets in a few hours after death as ATP is used up, causing actin and myosin to combine into rigid actomyosin and lowering the meat's water-holding capacity,[50] causing it to lose water ("weep"). In muscles that enter rigor in a contracted position, actin and myosin filaments overlap and cross-bond, resulting in meat that is tough on cooking – hence again the need to prevent pre-slaughter stress in the animal.
Over time, the muscle proteins denature in varying degree, with the exception of the collagen and elastin of connective tissue, and rigor mortis resolves. Because of these changes, the meat is tender and pliable when cooked just after death or after the resolution of rigor, but tough when cooked during rigor. As the muscle pigment myoglobin denatures, its iron oxidates, which may cause a brown discoloration near the surface of the meat. Ongoing proteolysis also contributes to conditioning. Hypoxanthine, a breakdown product of ATP, contributes to the meat's flavor and odor, as do other products of the discomposition of muscle fat and protein.
Spoilage and preservation
Main articles: Meat spoilage and Meat preservation
The spoilage of meat occurs, if untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.
Methods of preparation
Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat like beef jerky. It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). Some meat is cured, by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish (tartare). Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation.
Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, salami and other sausages, and beef, such as steak, roast beef, corned beef, and pastrami. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canned.
Nutritional benefits and concerns
All muscle tissue is very high in protein, containing all of the essential amino acids, and in most cases is a good source of zinc, vitamin B12, selenium, phosphorus, niacin, vitamin B6, iron and riboflavin. Several forms of meat are high in vitamin K2, which is only otherwise known to be found in fermented foods[citation needed], with natto having the highest concentration. Muscle tissue is very low in carbohydrates and does not contain dietary fiber. The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised, including what it was fed, the anatomical part of the body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison. Decades of breeding meat animals for fatness is being reversed by consumer demand for meat with less fat.
Red meat, such as beef, pork, and lamb, contains many essential nutrients necessary for healthy growth and development in children. Nutrients in red meat include iron, zinc, vitamin B12, and protein. Most meats contain a full complement of the amino acids required for the human diet. Fruits and vegetables, by contrast, are usually lacking several essential amino acids contained in meat. It is for this reason that people who abstain from eating all meat need to plan their diet carefully to include sources of all the necessary amino acids.
The table in this section compares the nutritional content of several types of meat. While each kind of meat has about the same content of protein and carbohydrates, there is a very wide range of fat content. It is the additional fat that contributes most to the calorie content of meat, and to concerns about dietary health.
In recent years, health concerns have been raised about the consumption of meat. In a large-scale study, the consumption of red meat over a lifetime was found to raise the risk of cancer by 20 to 60 percent[citation needed], while causing adverse mutations in DNA. In particular, red meat and processed meat were found to be associated with higher risk of cancers of the lung, esophagus, liver, and colon, among others.[59] Another study found an increase risk of pancreatic cancer for red meat and pork.[60] That study also suggests that fat and saturated fat are not likely contributors to pancreatic cancer. Animal fat, particularly from ruminants, tends to have a higher percentage of saturated fat vs. monounsaturated and polyunsaturated fat when compared to vegetable fats, with the exception of some tropical plant fats;[61] consumption of which has been correlated with various health problems. The saturated fat found in meat has been associated with significantly raised risks of colon cancer, although evidence suggests that risks of prostate cancer are unrelated to animal fat consumption.
Meat has been correlated to increased risk of heart disease. The risks of heart disease are three times greater for 45-64 year old men who eat meat daily, versus those who did not eat meat, according to one survey.
A 2009 study by the National Cancer Institute revealed a correlation between the consumption of red meat and increased mortality from cancer and cardiovascular diseases. This study has been criticized for using an improperly validated food frequency questionnaire, which has been shown to have low levels of accuracy [68][69]
In response to changing prices as well as health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats. A USDA report points out that consumption of beef in the United States between 1970–1974 and 1990–1994 dropped by 21%, while consumption of chicken increased by 90%. During the same period of time, the price of chicken dropped by 14% relative to the price of beef. In 1995 and 1996, beef consumption increased due to higher supplies and lower prices.
Cooking meat
Meat, like any food, can also transmit certain diseases, but complete cooking and avoiding recontamination reduces this possibility.
Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute published results of a study which found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done.[70] While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%.
Nitrosamines, present in processed and cooked foods, have been noted as being carcinogenic, being linked to colon cancer. Also, toxic compounds called PAHs, or Polycyclic aromatic hydrocarbons, present in processed, smoked and cooked foods, are known to be carcinogenic.
Ethics of eating meat
Ethical issues regarding the consumption of meat can include objections to the act of killing animals or the agricultural practices surrounding the production of meat. Reasons for objecting to the practice of killing animals for consumption may include animal rights, environmental ethics, religious doctrine, or an aversion to inflicting pain or harm on other living creatures. The religion of Jainism has always opposed eating meat, and there are also many schools of Buddhism and Hinduism that condemn the eating of meat. Some people, while not vegetarians, refuse to eat the flesh of certain animals, such as cats, dogs, horses, or rabbits, due to cultural or religious taboo. In some cases, specific meats (especially from pigs and cows) are forbidden within religious traditions. Some people eat only the flesh of animals which they believe have not been mistreated, and abstain from the meat of animals reared in factory farms or from particular products such as foie gras and veal
In vitro and imitation
Various forms of imitation meat have been created to satisfy people wishing to reduce or eliminate their meat consumption and still taste the flavor and texture of meat. They are typically some form of processed soybean, (tofu, tempeh), but they can also be based on wheat gluten or even fungus (quorn).
in vitro meat also known as cultured meat, is animal flesh that has never been part of a complete, living animal. Several research projects are currently experimentally growing in vitro meat, but no meat has yet been produced for public consumption. In vitro meat consists of natural meat cells and should be seen as a possible way of producing normal meat in a much healthier, safer and environmental way. The goal is to grow fully developed muscle organs, but the first generation will most likely be minced meat products.
Environmental impact
The UN Food and Agriculture Organization (FAO) has estimated that direct emissions from meat production account for about 18% of the world's total greenhouse gas emissions. The FAO figure accounts for the entire meat production cycle - clearing forested land, making and transporting fertiliser, burning fossil fuels in agricultural machinery, and the front and rear end emissions of cattle and sheep.
Animals fed on grain need more water than grain crops.[citation needed] In tracking food animal production from the feed through to the dinner table, the inefficiencies of grain fed meat, milk and egg production range from a 4:1 energy input to protein output ratio up to 54:1. The result is that producing grain fed animal-based food is typically much less efficient than the harvesting of grains, vegetables, legumes, seeds, and fruits. Environmental impact of grass grazing meat compared to agronomy would be a much more difficult comparison. The two modes of food production are not always in direct competition because non-arable land may be suitable for grazing and difficult to make arable
