Archive for March, 2008
Seafood Gumbo
¼ cup of cooking oil
1/3 cup of all-purpose flour
1/3 cup of chopped green pepper or celery
½ cup of chopped onion
¼ teaspoon of black pepper 4 cloves of garlic, minced
¼ teaspoon of ground red pepper 8 ounces of andouille or smoked sausage, quartered lengthwise and cut into ½-inch slices
3 cups of chicken broth, heated
1½ cups of sliced okra or one 10-ounce package of frozen cut okra, thawed
2 cups of hot cooked rice
1 package of fresh or frozen crabmeat (6 ounces)
1 package of frozen shelled shrimp (12 ounces)
2 bay leaves
To make the roux, in a Dutch oven or a large heavy saucepan combine flour and oil till smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for about 15 minutes more or till roux is light reddish brown.
Stir in black pepper, onion, red pepper, green pepper or celery and garlic. Cook over medium heat for 3 to 5 minutes or till vegetables are just tender but still crisp, stirring often.
Gradually stir in hot chicken broth, bay leaves, okra and andouille or smoked sausage. Bring to boiling. Reduce heat. Cover and simmer for about 15 to 25 minutes or till tender. Add the crabmeat and shrimp. If using frozen crabmeat and shrimp, thaw before use. Cook for about 5 minutes more. Discard the bay leaves. Serve over rice. If desired, garnish with a carrot top.
Chicken Gumbo: Prepare as above, except substitute one whole large chicken breast that is skinned, boned and cut into bite-size pieces. Cook the roux until dark reddish brown. Add the chicken pieces along with the last set of ingredients and cook all at once for about 20 to 30 minutes.
Veggie Cheesy Pasta Salad
1/3 cup of vinegar ¾ cup of cubed American or cheddar cheese (3 ounces) 1½ cups of corkscrew or medium shell macaroni 1 teaspoon of sugar ¼ cup of olive oil or canola oil ½ teaspoon of garlic salt 1 teaspoon of dried savory, crushed ¼ teaspoon of black pepper ¼ teaspoon of dried dill weed 1 cup of sliced fresh mushrooms 1 medium cucumber, seeded and coarsely chopped 4 green onions or scallions, sliced 1 stalk of celery, thinly sliced ¼ cup of sliced radishes
Cook macaroni according to the package directions. Then drain. Then rinse with cold water. Drain again.
For the dressing, in a screw-top jar combine sugar, black pepper, garlic salt, vinegar, savory, dill weed, 2 tablespoons of water and oil. Cover and then shake well.
In a bowl mix the celery, onions, cheese, mushrooms, macaroni, radishes and cucumber. Add the dressing. Toss to coat. Cover and chill for about 4 to 24 hours, stirring occasionally.
An Extra Dressing Recipe:
Creamy Onion Oil-Free Dressing
¾ teaspoon of fresh or ¼ teaspoon of dried thyme, oregano, tarragon, or basil, crushed
1 tablespoon of powdered fruit pectin
1/8 teaspoon of dry mustard
1 tablespoon of sugar
¼ cup of water
1/8 teaspoon of pepper
1 small clove garlic, minced
1 tablespoon of vinegar
¼ cup of plain yogurt
¼ cup of sliced green onions or scallions
In a mixing bowl combine desired herb, pectin, mustard, pepper and sugar. Stir in vinegar, yogurt, garlic, green onions or scallions and water. Cover and store in the refrigerator up to 3 days.
By: Michael Russell
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Meal replacement drinks do not have to be unappealing in terms of taste. It helps to find a quality meal replacement drink that is not only healthy but also tastes great. Theragran-M drinks are among the best drinks to use. These are not only delicious and easy to drink but they also include various important vitamins and minerals for the body to use.
Theragran-M drinks are meal replacement drinks that feature all sorts of important nutrients. There are twenty-four different nutrients found in each eight ounce serving of Theragran-M drinks. Each serving contains twenty-five percent of one’s daily recommended value of Vitamins A, B6, D, E and K. It also featured fifty percent of one’s daily need for Vitamin C. All sorts of other minerals are included, including riboflavin, iron, zinc and calcium among others.
Each serving contains only 250 calories and has no trans fats. It is also lactose and gluten free, meaning that it can be used by anyone with allergies to these two common ingredients. It does have some ingredients based on milk and soy though and is not going to be for people with allergies to these ingredients.
What makes this great is that Theragran-M drinks are very easy to drink and are delicious. Each serving is chilled well and is shaken before opening. This is so that everything will be properly mixed for these shakes. After this it is easy to enjoy this quality drink.
It also comes in delicious flavors. Each serving is naturally and artificially flavored with vanilla or chocolate flavors. These are rich and delicious flavors that will make these meal replacement drinks not only easier to drink but also more enjoyable to drink. It also goes down easily so that it is easier for the body to be able to absorb the vital vitamins and minerals that are included in each serving.
For those who have a hard time with sugars it should be noted that there are sugars but the levels are very minimal. Each serving includes only eighteen grams of sugar. This is less than half of what would be found in a typical can of a soft drink. It also contains less than ten percent of one’s daily recommended limit of sodium. Carbohydrate levels are also low in that each serving contains only forty grams of carbs.
By: Adam M Rise
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Starting the process of establishing a restaurant will definitely take much more than dreamy thinking and some recipes. Your efforts of planning and organizing will be required in this extended process of putting together a program for your restaurant success. You’ll undoubtedly need the appropriate real estate location, brick and mortar building, plenty of startup funds and a nice tidy sum invested into restaurant equipment. Of course, I’m only scratching the surface but you definitely will need a heavy investment in equipment. One of the big questions will be, do you look at both new and used restaurant equipment for sale.
Getting your restaurant equipment and extensive supplies together will be a simply tiresome process at the least. You need to find out whether your budget will allow for a certain level of equipment that will be sufficient for your requirements. One of the easiest ways to start getting into the process will be searching online given our new information age. You no longer have to necessarily look locally for your equipment since it will be a major investment so the cost effectiveness of traveling to go a certain range of miles in getting the equipment you need may be warranted.
It might be helpful to start searching through available products offered by food service equipment establishments that have the items you need. You also could have a good chance of finding quality used restaurant equipment that will suit your requirements but would also be cost effective. Going this route could actually save you quite a lot of money that you might better invest into other areas of your new restaurant store. Too many times, restaurant owners don’t think about one thing or another that ends up costing more than what their budget allows. Having that available money after purchasing used equipment with good-quality might be better than getting new items that use up your budget.
The equipment you will likely need will include items like coffee dispensers, dishwashers, bar equipment, refrigerators and freezers, restaurant furniture, and numerous other items that will slowly drain your budget. Of course, it really depends on how large and what type of your restaurant will be as to what equipment you will need. However, assuming that most people want to keep their restaurant going for as long as possible, good-quality equipment even if it’s used will obviously be the best route long-term.
By: Kent Smithson
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There are many baked fish recipes out there and why not? Eating fish and shellfish are important to a healthy diet. Fish contains omega-fatty acid, is low in saturated fats and has a multitude of vitamins and minerals.
Studies have shown that eating fish can help in the prevention of heart disease, dementia, stroke and can even make you smarter. However, nearly all kinds of fish and shellfish contain some amount of mercury. The risk of ingesting too much mercury is high for women who are pregnant, so it is recommend that women who are pregnant or nursing should avoid certain mercury prone fish, such as tuna.
Baked fish recipes are usually quite quick and easy to prepare. Try some of the following recipes and see for yourself.
OVEN BAKED BASS
1-pound bass filets
1/2 lb. bacon
1/2 onion
1/2 tsp. pepper
1/2 tsp. garlic salt
1/4 tsp. paprika
1/2 c. water
2 tbsp. Butter
In a glass baking dish, place 5 slices of bacon lengthwise. Add 1 tbsp. butter into the pan and lay fish filets down. Sprinkle with garlic salt, paprika and pepper over entire dish. Place five more pieces of bacon on top of the fish and pour in ½ cup of water. Bake at 375 degrees for 40 minutes, and then serve.
BAKED FLOUNDER WITH CHEESE
2 lbs. flounder filets
2 tbsp. lemon juice
1/4 cup light mayonnaise
2 tbsp. finely chopped onion
1/4 cup grated Parmesan cheese
1/4 cup butter
1/2 tsp. season salt
Place flounder filets onto greased aluminum foil on a large cookie sheet. Make a little pocket by turning up ends of the foil so juices do not run out. Pour lemon juice over the fish. Combine mayonnaise, onion, cheese, butter and salt and set aside. Bake fish for 6 to 8 minutes in a 450 degree oven until fish flakes with a fork. Remove from oven. Spread cheese mixture over the top and put back into the over on broil until cheese is melted.
OVEN BAKED HERBED SALMON
1 1/2 lbs. fresh salmon fillets
1/2 cup milk
1/2 cup all-purpose flour
1 tsp. dried basil
1/4 tsp. salt
1 egg, beaten
1/2 c. finely ground breadcrumbs
1 tbsp. melted butter
Dip fish fillets in milk, then in a mixture of flour, salt and basil. Add egg to remaining milk and lightly beat. Add breadcrumbs to remaining flour mixture. Dip fish into egg-milk mixture, then into flour-bread crumb mixture. Place into greased baking dish. Drizzle with melted butter. Bake at 450 degrees for 10 minutes, fish will flake when done.
BAKED ORANGE ROUGHY
2 lbs. Orange roughy
4-5 carrots
1 stalk celery
2 large tomatoes
1 bunch green onions
4-5 small potatoes
1 tbsp. butter
Seasonings of choice
Preheat oven to 400 degrees. Place foil in the bottom of a baking dish and lay down fish. Sprinkle with seasonings of your choice. Add peeled carrots, sliced on top of fish. Slice celery, green onions, and tomatoes (small pieces) and peeled potatoes and ad on top of fish. Add butter on top, cover with foil with a few holes punched into it on top. Cook for 1 ½ hours.
Baked fish recipes are abundant, check on the internet for recipes that you and your family will be sure to enjoy.
By: Wendy Pan
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To learn more about baked fish recipes, please visit Fish Recipes Today for current articles and discussions.