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Spices For Your Food

admin — Sat, 10 Oct 2009 21:17:55 +0000

Spices have always been very important historically. The trade between various nations in the ancient times thrived on spices. Traders have travelled long to look for spices and this was considered to be the most profitable item for such persons in the historical times.

Various types of herbs and spices are used in foods. Spices are made from the roots, bark, seeds or fruit of various trees. Some common spices are cloves, pepper and cinnamon. These are widely used in various food preparations.

Herbs and spices are often mixed together to make tasty combinations many of which are widely used. An example is chilli powder.

There are many uses of adding spices to foods. These can improve the taste of foods. These can also be good for health. These are known to reduce fats and sugar levels. These are also low on calories.

These are better for health compared to things like dressings and sauces. These can add a nice flavor to any food. The addition of herbs into spices is even better. Spices also help in digestion.

Many studies have been conducted to prove the benefits of spices. Black pepper is another spice that is known to aid in fat loss and increase the metabolism in the body. The spices are great for health and have make food much better. You can find out more about spices at
http://worldofspices.wordpress.com/

Pineapple Drop Doughnuts

admin — Tue, 22 Jul 2008 22:07:48 +0000

Recipe
Pineapple Drop Doughnuts

Ingredients
1 (8 1/2 ounce) can crushed pineapple
1 egg, slightly beaten
2 cups biscuit mix
3 tablespoons granulated sugar
1/4 teaspoon nutmeg
Shortening (for frying, 1-inch deep)

Pineapple Glaze
1 cup sifted confectioners’ sugar
1 1/2 tablespoons pineapple syrup

Method
Reserve 1 1/2 tablespoons pineapple syrup for glaze.

To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.

Heat shortening to 375 degrees F. Drop dough by teaspoonsful into hot fat; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.

Dip some of donuts in pineapple glaze, others in confectioners’ sugar or cinnamon sugar. Serve warm.

Makes 2 1/2 to 3 dozen.

For glaze, combine confectioners’ sugar and pineapple syrup; mix until smooth.

Makes enough for 12 to 15 donuts.

Honey Pecan Pork Cutlets

admin — Tue, 22 Jul 2008 22:07:48 +0000

Recipe
Honey Pecan Pork Cutlets

Ingredients
1 pound boneless loin roast, sliced into
4 equal pieces, about 3/4-inch thick
1/2 cup melon (cantaloupe or honeydew), pur�ed
2 tablespoons honey
1/4 cup lime juice
2 tablespoons butter
1/8 teaspoon curry powder
3 ounces cream cheese, softened
2 to 4 tablespoons milk
4 (1/2-inch thick) slices cantaloupe or honeydew, peeled
Nutmeg

Method
In small saucepan, combine pur�ed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted. Remove from heat. Brush chop surfaces with sauce. Beat together cream cheese, milk and some of the sauce until smooth and of desired consistency.

In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 15 to 20 minutes. Transfer to serving platter and keep warm.

Brush melon slices with remaining sauce and grill directly over coals, about 2 minutes on each side.

To serve, place a chop on a slice of melon, garnish with a dollop of cream cheese mixture and dust lightly with nutmeg.

Honey-Grilled Pork Loin

admin — Tue, 22 Jul 2008 22:07:48 +0000

Recipe
Honey-Grilled Pork Loin

Ingredients
1 (3 pound) boneless pork loin roast
2/3 cup soy sauce
1 teaspoon ground ginger
3 cloves garlic, crushed
1/4 cup firmly packed brown sugar
1/3 cup honey
1 1/2 tablespoons sesame oil
Vegetable cooking spray

Method
Trim fat from roast. Butterfly roast by making a lengthwise cut, cutting to within 1/2 inch of other side, and open roast. Place in a shallow dish or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over roast. Cover or seal, and refrigerate at least 3 hours, turning occasionally.

Remove roast, discarding marinade; set aside. Combine brown sugar, honey and sesame oil in a saucepan; cook over low heat, stirring constantly, until sugar dissolves.

Coat a grill rack with cooking spray; place over medium-hot coals (350 degrees F to 400 degrees F). Place roast on rack; brush with mixture. Cook 20 to 25 minutes or until a meat thermometer registers 160 degrees F, turning twice and basting frequently. Yields 10 to 12 servings.

Pork Tenderloin With an Apricot Ginger Glaze

admin — Tue, 22 Jul 2008 22:07:47 +0000

Recipe
Pork Tenderloin With an Apricot Ginger Glaze

Ingredients
2 pork tenderloins (about 2 pounds total), trimmed
1/4 cup chili power
1/4 cup garlic powder
2 tbsp sugar
1 tbsp salt
1 tbsp course black pepper
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 tsp grated ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 tbsp chopped cilantro
Juice of 1 lime

Method
Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger, garlic powder #2, hot sauce, cilantro and lime juice). Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches between 155-160 degrees.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes.
Remove pork from the grill and let set for 10 minutes before slicing. Serve with reserved glaze.

Baked Bean Salad Recipe 1

admin — Tue, 22 Jul 2008 22:07:46 +0000

Recipe
Baked Bean Salad Recipe 1

Ingredients
1? cups of cold, baked beans
? teaspoonful of salt
3 or 4 tablespoonfuls of olive oil
? teaspoonful of paprika
2 tablespoonfuls of finechopped olives
2 tablespoonfuls of vinegar
2 teaspoonfuls of fine-cut chives or 1 teaspoonful of onion juice
2 tiny gherkins, sliced thin and spread like fans

Method
To prepare this Baked Bean Salad Recipe 1, first in slicing the gherkins do not cut the slices apart at the stem end; spread the slices to give the effect of a fan and dispose them on the salad, at the ends of the plate. Mix the beans with the other ingredients, by tossing them, or turning them, over and over, with a spoon and fork. For a change use fine-chopped mustard pickles in the place of the olives.

Almond-Plum Tart

admin — Tue, 22 Jul 2008 22:07:46 +0000

Recipe
Almond-Plum Tart

Ingredients
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted

Method
For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball.

On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan.

Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell.Place plums, cut side down, atop almond mixture. Dot with butter.

Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly.

Makes 6 to 8 servings.

Rizzoletti

admin — Tue, 22 Jul 2008 22:07:46 +0000

Recipe
Rizzoletti

Ingredients
? cup of rice
? cup of flour
1? cups of stock, milk or tomato puree
? teaspoonful of salt
1 1/3 cups of milk stock or tomato puree
? teaspoonful of salt
1 slice of onion
1/3 cup of chopped chicken
? cup of butter
1 or 2 eggs

Method
To prepare this Rizzoletti Recipe, first blanch the rice in cold water, add the stock (that made from bones and giblets of fowl is good for this purpose) and the salt and let cook until the grains are tender but whole. Cook the slice of onion in the butter, add the flour and salt and let cook until frothy, then add the liquid and let boil. Remove the onion and stir one-third a cup of the chicken into one-third a cup of sauce. Into the rest of the sauce stir about a cup of the rice. The dish is at its best when each kernel of rice is surrounded with sauce. Turn both mixtures on to plates to cool. When cold form the rice into balls, make a depression in each ball and put in a little of the chicken mixture, cover with the rice mixture. Roll the balls in soft, sifted bread crumbs, then cover with beaten egg, and then roll in crumbs. Fry in deep fat.

Clams in Tequila-Spiked Tomato Sauce on Vermicelli

admin — Tue, 22 Jul 2008 22:07:45 +0000

Recipe
Clams in Tequila-Spiked Tomato Sauce on Vermicelli

Ingredients
36 clams, in shell
1 28 oz. can tomato, undrained and chopped
1 onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, crushed
2 teaspoons olive oil
1/2 cup evaporated lowfat milk
3 tablespoons tequila
1 pound fresh pasta
3 tablespoons chopped cilantro

Method
Soak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately.

maple-lemon-pear-cake

admin — Tue, 22 Jul 2008 22:07:45 +0000

Recipe
maple-lemon-pear-cake

Ingredients
1 1/2 cups cake flour
1 cup sugar
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. grated lemon peel
1 1/2 cups plain nonfat yogurt
1 Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with milk)
1 large pear, peeled, cored, and chopped
1 tsp. vanilla extract
2 tsp. maple extract

Method
Preheat oven to 350 degrees F. Use a 9 x 13-inch nonstick baking pan or
line a baking pan with a baking pan liner or lightly coat with nonstick
spray.

Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir
in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and
maple extracts until well combined.

Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick
inserted in the center of the cake comes out clean. Cut into 12 pieces.