Your Wonderful Italian Cooking

Learn To Cook The Italian Way.

Check it out!

Thanksgiving Cookbook (Classic Cookbooklets)

Get a taste of Gooseberry Patch in this collection of over 20 favorite Thanksgiving recipes! Thanksgiving celebrates the feast of all feasts with roast turkey & gravy, vanilla-glazed sweet potatoes, harvest apple cheese cake and more.

Price: $2.99

Click here to buy from Amazon

Progressive International 4 in 1 Flavor Injector

Inject marinades, sauces, cream fillings, and even dry spices into your food with ease using the 4 in 1 flavor injector from Progressive. Compatible with beef, poultry, fruits, and pastries, the injector uses a comfortable, two finger grip design and includes 3 needle tips. Essentially a giant syringe, it has graduated measurement markings on the side up to 5 teaspoons, or 25 milliliters. The tips can be stored inside the injector when not in use, and the stylish black design looks great in a variety of kitchens.

Price: $12.95

Click here to buy from Amazon

Slow Cooker Recipes: Cook Low And Slow With These Pork Shoulder Tacos!

Fancy cooking techniques and well-honed culinary skills are great, but you can still make some of the most delicious (and economical) meals with nothing but a skillet and a crock-pot. Here is one of my favorite slow-cooker recipes: pork shoulder tacos. Make some authentic Mexican food right in your own home with this cheap, easy, and unbelievably delicious recipe!

Ingredients

First, you'll need to pick your meat. If you're looking to feed 4 people and want to have some leftovers, you'll want to get a 4-5 pound hunk of pork. You've got to account for the weight of the bone!

The best cut of pork to use for tacos is the shoulder. It has tons of flavor, is incredibly tender and juicy when slow-cooked, and usually costs no more than 2-3 dollars per pound! Pick your meet, and then pick up these other important ingredients.

1 large can tomato sauce (plain, not Italian)
cumin
chili powder
kosher salt
black pepper
canola oil

Prepping Your Pork

Begin by scoring the large layer of fat on the back on the pork shoulder. If you don't know, scoring is simply cutting a cross-hatch pattern in the fat without cutting into the actual meat. Generously salt and pepper this layer of fat, and lay the whole thing down into a hot cast-iron pan with some canola oil.

Once the fat has crisped up nicely, place the pork shoulder into your crock-pot along with any fat drippings from the pan. Then, make a sauce by combining the tomato sauce with 2-3 tablespoons each of cumin and chili powder. Pour this mixture over the pork, and add enough water to bring the liquid level to about 3 inches.

Now all you have to do is turn the slow-cooker to low and wait 6-8 hours or until the meat is falling off the bone. Remove the bone, shred the meat, and serve with tortillas, cheese, salsa verde and sour cream - delicious!

Five Minutes To Extra Flavor

If you really want to kick the flavor up a notch, take a few extra minutes to make some "gravy" with the drippings from the crock pot. When you remove the meat, pour the excess liquid into a bowl through a strainer. Put that liquid into a pot on the stove, and gently boil it until the liquid volume has reduced by roughly half. Add a few tablespoons of flour to thicken it up, and you've got the best taco sauce possible!

Free Groceries?

Looking for more ways to save on groceries? Check out YourGroceryGift.info to get a free grocery gift card to your favorite local grocery store. Don't miss out on this fantastic deal!

Fun To Make Crockpot Recipes

Because crockpot recipes are so popular around the world, many tips have been circulated to save others time and the chance of a cooking mistake when making crockpot recipes. These tips help ensure that fun remains in the cooking area and that both beginning and experienced cooks enjoy the preparation and results of their favorite foods. You will see tips when browsing through recipes and sometimes be surprised by what they say.

For instance, cayenne pepper and Tabasco sauce are known for adding heat to a recipe, but if they are cooked for too long, the flavor turns bitter. Add the cayenne and Tabasco towards the end of the cooking time. Remember to lift the lid just enough to get the seasonings into the crockpot and close it as quickly as possible so the temperature and moisture are affected as little as possible.

Fresh vegetables are always a good ingredient to add to soups, stews, and meat recipes. Some of the vegetables are more tender than others and need to be treated carefully. If zucchini, tomatoes, and mushrooms are on the list of ingredients, add them to the crockpot for the last forty-five minutes to cook. The limited cooking time is just right to cook them through and help them hold their shape.

It is recommended that you add spices during the last hour of cooking to help retain their flavors, and when you are revamping a non-crockpot recipe for use in the crockpot, adjust the liquid so you only use half as much, because liquids will not boil in the crockpot. If you are making rice or soup, the liquid remains the same as if you were making it on the stove.

Simply Fun - Best Crockpot Recipes

Cooking meat is ideal when it comes to crockpot recipes, since moist cooking and slow cooking methods make beef, lamb, pork or whatever type of meat in designated in your recipe extremely tender. If you are cooking on low heat, plan on eight hours of cooking time. Cheaper cuts of meat work better in a crockpot because they have less fat. Always remove large pieces of fat from the meat before it is cooked, because the fat will spoil the appearance and flavor of a crockpot meal.

Many crockpot recipes will tell you to brown the meat in a skillet or the oven first. Other directions will cover the layering of the ingredients. Some will start with the poultry or meat on the bottom of the crockpot with the remaining ingredients on top. The food on the bottom cooks faster that way and is moister because the sauce simmers around it. The items on top are heated from the meat or poultry on the bottom and receive the moisture that goes up, hits the lid, and returns to the bottom of the crockpot.

Some recipes have certain vegetables on the bottom of the crockpot first, such as carrots and potatoes, because they have more density and take longer to cook then more tender vegetables like tomatoes and mushrooms. The most important item for the success of your recipe is to follow the crockpot layering directions in your recipe carefully.

You will have fun trying out the many different crockpot recipes and finding the ones perfect for your family.

Meats and vegetables are popular in crockpot recipes as well as in special crockpot chili recipes. If you enjoy cooking with meats, vegetables, spices and more, why not try out some easy best crockpot recipes?

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Jamaican Cooking Made Easy - 3rd Edition

Downloadable Jamaican E-cookbook With Over 1,500 Authentic Jamaican Recipes

Check it out!

BigOven Pro - Cooking With Your iPad

The iPad is the ideal device for kitchens beating the functionality of a laptop or iPhone in the kitchen. Those who love to cook should download the free versions of Big Oven and Epicurious, which we consider here at MyAppWorld the two best recipe/cooking apps available for iPad. BigOven Pro is the paid version of the outstanding BigOven Website. BigOven "Pro" version for iPad is $5 and is worth the money for those who love cooking. Big Oven Pro has over 170,000 recipes in the BigOven database all created by users. Virtually all of the recipes include pictures and reviews. What's nice about this App is you can find any recipe by ingredient. There is a "Use Up Leftover" wizard that allows you to pick up to 3 ingredients and returns recipes you can try. The Idea Wizard generates recipes based on the ingredient you enter and can filter by special categories such as a recipe being easy or child friendly.

Search and navigation controls are on the left hand side making this a very easy app to use, especially when you have your hands tied up cooking. Other features include emailing recipes to your friends and family, compiling and sharing grocery lists based on the recipes you're browsing. There's also a recipe queue so that you may save and try out recipes as you read about them. Big Oven has a grocery list is a "smart" grocery list which will leave out things such as "salt" and "pepper" knowing that you have those items in your pantry.

In conclusion, Big Oven Pro is a great App at an affordable $5 for those who love to cook. Those who do not want to invest the money can't go wrong with downloading the free version of this software if you do not care for the premium features.

John Noel has been a Apple user and technology expert for over a decade. He is a graduate of the University of California, Berkeley holding a Masters in Computer Science. Come visit his website at http://www.myappworld.com/ which helps people find the best iPad apps such as BigOven Pro as well as the latest Apple products and the best iPad accessories.

You Can Cook 5 Star Secret Restaurant Recipes Like the Chefs in Your Own Home

Do you want to cook the 5 star secret restaurant recipes at home to amaze your friends and family? Are you a big - no make that huge - fan of food? Not the kind you can get at your average fast food joint, but good food. You know premium meats and organic veggies combined with amazing spices and seasonings to create a meal that literally melts in your mouth and makes you feel as if you've just taken a little bite of heaven? Do you love to cook and want to know how your favorite five star chefs can create these wonderful meals? Well, you are closer than you think to learning how to cook like a pro.

Sure, many of us can cook and lots of us can cook well, but, we don't know quite how to cook like a professional chef, although lots of us would love to. Cooking is an art and talent, but there are certain tricks and secret recipes that 5 star chefs use that you can learn, too. Imagine transforming your cooking from good to excellent. How would it feel to be able to host a dinner party and have everyone raving about your secret restaurant recipes? No matter what we choose to do in life, we want to stand out. If you are a cook, then you need to learn what the professionals in world renowned restaurants know in order to let your talents shine.

When you learn 5 star secret recipes that you can cook in your own home, you will not only save money, but you'll be able to have what you crave any time you want - because you cook it! Not only will you get secret restaurant recipes, but you will also find out how to use herbs the way they are supposed to be used. Have you ever wondered what flavors work well together? You can get a guide that will show you exactly what flavors to combine so that you will never have a recipe disaster again.

The truth is that truly fabulous recipes such as the ones you will find in 5 star restaurants require not only the freshest ingredients, but herbs and seasonings as well. Have you ever wondered how to create a truly authentic Cajun meal such as a top notch gumbo? It's not just about the ingredients, but it also has to do with the seasonings you add and if you don't know what they are, your meal will fall very flat.

When you have secret restaurant recipes, you'll never again be left wondering whether or not your food is as flavorful as it should be. Never again will you be left worrying that you haven't added the right seasoning, or paired the wrong meat with your potatoes.

Whether you're a new cook, or someone who's just looking to improve your cooking skills, by learning 5 star chef secrets, you will be able to create true culinary masterpieces. Not only that, but you will have secret restaurant recipes right at your fingertips any time you want them. So, what are you waiting for? Increase your cooking talents by learning top secret recipes of the pros and learn to cook the way the pros do. You could be making a culinary masterpiece by tonight.

Patricia Harris provides many cooking tips and cooking recipes. To find out more about the secret restaurant recipes and to learn to cook like a chef, with wonderful '5 Star Secret Recipes' visit 'Cooking Any Style' cookinganystyle.com today.

Tomato Basil Soup Recipe - Cooking With Basil

When the days start getting shorter and the growing season is coming to an end, it's the perfect time to make this tomato basil soup recipe. Enjoy the bounty of your harvest now and wow your friends and family with this wonderful soup. Add some yummy rolls and maybe a salad and your all set.

Before you start, be sure the herbs are clean and dry. One way to do this is to water them early in the morning and let them air dry until about mid morning. Harvesting herbs before the mid-day heat allows the plant to retain the essential oils which is what makes them taste so good. Another way to harvest your basil as suggested by Phyliss Shaudy in her book, Herbal Treasures, is to pick a warm breezy day and place two or three bowls of tepid water in the area you are going to work. Harvest the herbs and swish them in the bowls of water and shake off as much water as possible. Then, place the herbs between layers of white paper towels and allow them to air dry outside for 2 or 3 hours. Be sure to change the toweling once or twice. To speed up the process, de-stem their foliage and pat dry the leaves frequently.

Tomato Basil Soup Recipe

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
3 (14.5-ounce) cans diced tomatoes, un-drained
2 cups fresh basil leaves, thinly sliced (I used sweet basil)
Basil or parsley leaves (optional for garnish)

Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil or parsley leaves, if desired.

Cooking with basil, especially if you grew it yourself, is wonderfully satisfying. There are so many recipes to try and over 150 varieties of basil worldwide. Pick your favorite to experiment with.

For more recipes and to learn how to grow, harvest, and craft with basil, visit our web site at - http://www.flowers-plants-gardening-advice.com/cooking-with-basil.html

For more gardening information, please visit our website at - http://www.flowers-plants-gardening-advice.com/index.html

Recipes Cooked In Cajun Cooking Pot

In Louisiana's cuisine we can really say that the present cuisine's style is a mirror of the past. This is proven by the two famous cuisine styles namely Cajun and Creole style of cooking. The records of the past will tell us that these came to Louisiana because this was brought by the immigrants of the said city. Though, the two differ from each on how it is prepared they still both share the same origin on how it came to Louisiana.

The need of food is the reason why Cajun cuisine expanded. Ever since the Cajun cooking pots like jambalaya pot and skillet become very useful. These pots are usually used for cooking the known recipes of Cajun cooking available of today. Like I said, these are jambalaya and gumbo.

In Jambalaya, you can always find rice on it and hot peppers, peppers, onions and celery. You can find other ingredients which are optional like chicken, ham, shrimps, meat and Cajun andouille. The Cajun andouille is a smoked sausage which is made of pork, pepper, onions, wine, and seasonings.

To start with your Jambalaya cooking, you can heat up olive with your skillet. Then, add up the chicken and wait till it turns brown on all parts of chicken before you take off from the skillet. This time you can sauté your onion with the peppers, celery and garlic. Mix and stir in the sausage, tomatoes, rice, thyme, salt, pepper and hot sauce. Once done, bring back the chicken and coat it with the sauce. Let it boil and simmer for 30 minutes till it becomes tender. The last procedure is to add the shrimp and wait till it turns pink (It is the sign that it is cook already.).

Moving forward to gumbo, it means okra in Caribbean Creole languages, French and other parts of Africa. It is used as a thickening agent. A gumbo will not be a gumbo without a roux. Well, a roux is a mixture of fat and flour heated that is used as a basis for sauces.

All you need to have are the ingredients for the roux which are the flour, vegetable oil, celery, onion, green bell pepper and garlic. You will then prepare the chicken meat, smoked sausage, green onion tops, chopped parsley, salt & black pepper, red pepper, Tabasco and rice. Make sure to cut the vegetables thinly. Prepare the roux with the Cajun cooking pot. In it, mix the oil and the flour. You should make sure to stir it constantly. Finally, you can start cooking the meat. Start by heating the holy trinity and wait till it becomes transparent. Then, add the meat and wait until it turns brown. Do not forget to stir as you put warm water and the seasoning. Let it boil first before you add the okra and seafood. Cook it not more than an hour. Afterwards, it can be serve with the rice to your family.

All in all, these two recipes are the most wanted Cajun recipes for a Cajun cooking pot. By any case, it will be incomplete without its sauce or the base.

Ralph Crow has been into cooking and checking out the best equipment out there. He is concern to the safety in the kitchen that is why he gets the right cajun cooking pot. It is a way to safety cooking.

Easy Recipes For Dinner

Cooking is generally as hard as we make it. Easy cooking or hard cooking becomes a choice if you think the process through. Yes, we may want hard cooking for special occasions such as holidays. Most times, however, what works best are those easy cooking recipes that we can put together in little time but with a big taste.

Why does this become important? Either the schedule is tight, the money is tight, or both. When you get home from work, you are scrambling to get something together to put on the table. You could do take out or fast food - again! There has to be some cooking ideas that offer easy recipes for dinner. You are left staring at the open refrigerator wondering what to cook.

End your kitchen frustration. Here are four easy cooking ideas the will help you get healthy easy recipes from the refrigerator to the table.

1) Plan in advance.

Cooking is like anything else. Plan your work and work your plan. This is the best way to stay on time and on budget. Put yourself together a weekly, or even monthly cooking book that you can use. Break each page down into two sections - first, what you need to buy, second, how to put it together. You can get everything on the counter in the morning and put the meal together in minutes when you get home. If you use quick and easy recipes, you have even more time available.

2) Use your crock pot.

You know the one. You got it as a wedding gift all those years ago. It's on the shelf gathering dust. Wash it up and use it. Crock pot cooking has dinner ready when you walk in the door. There is no after work prep time. You can cook almost any meat, soup, or vegetable (or any combination thereof) in a crock pot. The words crock pot and easy cooking should be side by side in the dictionary. The only thing you have left to do in the evening is set the table. Cleanup becomes easy. 1-2-3 and easy dinner recipes become culinary delights for your family.

3) Prepare dinner at breakfast.

Yes, this is not what most people think of as normal. Yes, this will save you time. You know when you have to leave for work. You have the most control over your schedule before you close the car door in the morning. Leverage the morning time to gain the afternoon time. Schedule time to get supper ready and use easy dinner recipes. By using some easy cooking recipes, you keep your ingredients to a minimum and take up the least amount of prep time. All that is left when you get home is to heat it up.

4) Prepare many meals at one time.

If you cook an entire month of easy dinner recipes in two days, all you have left on the day to day basis is about 20 minutes to heat the meal. Open the freezer in the morning. Choose what looks good. Put it together in under 30 minutes that afternoon. The hard part has already been done. Some people get overwhelmed at the thought of cooking 30 meals at one time, but it really isn't that hard if you are organized about it. We do it about six times a year. Start with a week at a time if you want to take a slow start, but this is a great time saver on a daily basis and budget conscious on a monthly basis.

Cooking is usually as hard as we make it. Easy cooking is a choice for your lifestyle if you think the process through. We just have to get the hang of what works best. It's often those easy cooking recipes that we can put together in little time but with a big taste.

Chris & Michelle Grimbilas both have backgrounds in teaching and education. Cooking is one of the things they both enjoy. They have five children who have shared the kitchen with them over the years. You can get more great easy cooking ideas at their Creative Cookery website. You'll find more cooking ideas,real resources that will help you in the kitchen, and best of all FREE GIFTS! Get software that shows you how to cook almost anything! Get free dessert recipes! Claim your gifts today at the Creative Cookery!

The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's Illustrated's landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better. A must-have collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime--and guarantees impeccable results.

Price: $40.00

Click here to buy from Amazon

No Recipe Cooking

In my book, "The No Recipe Cookbook", I state that I do not use recipes. That statement is mostly true except for baking; now I am not an Alton Brown so I do not care if the enzymes congeal with the molecules to emphasize a rapid raise...... WHATEVER, I just want it to turn out without knowing the scientific reasons! So, for baking purposes and science you must follow a recipe.

Cooking, however, should be done by taste. Anyone and everyone can follow a recipe but a no recipe cook is the master of the kitchen, they can assemble a great meal with the ingredients at hand and often manage to do it quickly, easily and without thinking too much about what seasonings to use, how much of this or that goes into a dish or what the exact temperature of the stove or oven should be. The resourcefulness and creativity required to become a no recipe cook is not as hard to learn as you may think. Learning to improvise successfully in the kitchen can be achieved by mastering a conspicuous set of principles and practices that can be applied to cooking under virtually any circumstance, from a well-equipped modern kitchen to a backyard grill. With an understanding of the nuances of different ingredients, the variances of taste of spice and herb groups and some basic cooking techniques you can expand your horizon far beyond the pages of any cookbook and into the realm of culinary adventure. The time it takes to learn the basics of no recipe cooking will be far more productive than the time taken to memorize a recipe and you will never be disconcerted when the unexpected happens in the kitchen.

The first step to becoming a no recipe cook is understanding there are food groups or categories of ingredients that can be interchanged to achieve similar effects. There are ingredients that provide texture, ingredients that provide flavor, ingredients that provide substance, ingredients that stimulate the receptors in our taste buds and ingredients that cause specific chemical reactions. Learning to become a no recipe cook does not mean you have to know the characteristics of every food but you will need to become very familiar with the ones you are most fond of and become proficient in preparing them in as many varieties as possible. For example understanding the properties of the tomato opens a world of possibilities, it can be turned into sauces, soups, or stews; sliced and served fresh with spices or dried to intensify its flavor. Lightly cooked or raw tomatoes can be pureed to thin a dish or they can be cooked and reduced to thicken. Diced into chunks they give a dish one texture and liquefied they give a dish another, so knowing the potential of an ingredient can turn a simple ingredient into dozens of cooking possibilities.

Today is a good day to start experimenting with different Herbs and Spices. Take your favorite recipe and change it with different flavorings, start slowly and taste until you find something you like. Eventually this process will get easier and will become instinctive. Remember, if it taste good in the pot it will taste good on the plate.

Gary L. Nichols is the author of "The No Recipe Cookbook" which is a how to reference book for Herbs and Spices. If you found this article useful, you can find a "look inside" at: http://www.thenorecipecookbook.com Amazon or Barnes and Noble.com

Optimum Nutrition 100% Any Whey Instantized Whey Protein

Madina Cocoa Butter is a pure, crushed butter obtained from the cacao bean. It has a beautiful, rich aroma of dark chocolate. This edible fat from the cocoa pod is a stable fat containing natural antioxidants that give it a long shelf life of over 3 years. Cocoa butter is a soothing emollient that has been used for centuries in Africa for skin care. It has been traditionally used to heal and moisturize skin that has been exposed to the elements. Cocoa butter helps reduce the formation of stretch marks during pregnancy by keeping the skin supple. It is a nourishing addition to lotion bar, lip balm, body butter, soap and belly balm formulations.

Price:

Click here to buy from Amazon

Camping Fish Recipes - Cooking Your Catch

Camping and fishing go together like ham and eggs. After you clean and gut your catch, try one of these simple camping fish recipes. I have a fish recipe from each category: 1) Easy, 2) Weird, 3) Artery-clogging and finally, 4) Healthy.

Easy: Tin Foil Rainbow Trout

- fresh trout, any kind

- 1 tablespoon butter

- salt and pepper

- 1 small onion, sliced

- Bacon slices (optional)

Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Wrap each fish with 1-2 bacon slices if your heart desires. Place stuffed trout on buttered foil and wrap up tightly to trap the moisture. Place over white hot coals for 7-10 minutes.

Weird: Grilled Catfish in Coffee Butter

(I know you'll be skeptical, but this recipe is from the catfishinstitute.com, it is very good.)

- 1 tablespoon lemon juice

- 1 tablespoon instant coffee powder

- 1/4 cup melted butter or margarine

- 1/4 teaspoon onion powder

- 1/2 teaspoon salt

- 2 pounds catfish fillets

Combine lemon juice, instant coffee, butter, onion powder and salt. Brush mixture thickly onto fillets. Grill on a SPAM-sprayed campfire grate for 10 minutes.

Turn and brush fish again with sauce. Grill 10 minutes longer or until fish flakes easily.

Heart-Clogging: Beer Battered Fish

- 1 1/4 c packaged biscuit mix

- 3/4 c beer

- 1 egg

- 1/4 tsp salt

- 4 fresh fish filet

- cooking oil

Beat together biscuit mix, beer, egg and salt. Pat fish to dry. Dip in batter to coat both sides. Fry in hot oil in skillet for 4 to 5 minutes on each side or until done.

Healthy: Steamed Fish with Veggies

- fish fillets

- small potatoes

- 1 medium Vidalia or any Sweet onion, sliced thin

- 2 stalks of celery, chopped

- 1 medium tomato, chopped

- salt and pepper

- 1 tsp Mrs. Dash garlic and herb seasoning

- salad dressing (optional)

Place fish chunks on top of heavy-duty tin foil. Pile vegetables on fish and season with the salt and pepper. Place a salad dressing on fish and vegetables. Italian is best, but Ranch, Raspberry, or some other favorite will work also. Wrap tightly and cook over a campfire for 15 to 20 minutes.

Watch VIDEOS of Camping how-to, tips, recipes, gear reviews at http://www.JoyofCamping.TV

For a free 28-page Campfire Recipe book, email camping_recipes@aweber.com

Cholesterol Lowering Recipes - Cooking Tips and Recipe Ideas to Lower Cholesterol

Believe it or not, there are many great cholesterol lowering recipes out there that are not only tasty, but easy to make as well. You can make tasty dishes at home that do not have a lot of salt or fat, helping you to reduce your risk of negative health problems. If you are not sure how to start preparing the right recipes to keep your cholesterol at a healthy level, here is a look at some great tips and recipe ideas that will help.

Reduce Saturated Fat in Meats

When you start cooking, one of the important things you should do is to reduce the saturated fat in meats. Depending on how you prepare meats and the cuts you choose, the saturated fat can vary. There are some things you can do to make sure you reduce the amount of saturated fats that are in the meats that you cook up.

One idea is to make sure you go with lean meat cuts that do not have a lot of fat on them. When it comes to beef, loin, chuck, sirloin, round are the leaner options. Before you cook the meat you can trim off the fat on it as well. Instead of frying, broil the meats and use racks so you can drain away the fats. Removing the skin from meats like turkey or chicken can reduce saturated fats and staying away from organ meats or processed meats is imperative as well.

Add Seafood to Your Diet

Some of the best cholesterol lowering recipes out there use seafood in them and seafood should be added to your diet a couple times each week. While there are fatty and lean fish options, either way fish will be low in the saturated fats. Do not ruin the seafood by frying it. Instead broil, boil, grill, or bake the seafood. A lot of seafood has important Omega 3 fatty acids in it as well, which can help to reduce levels of bad cholesterol.

Use Fresh Vegetables on a Regular Basis

Another important cooking tip to keep in mind when fixing cholesterol lowering recipes is to use fresh vegetables on a regular basis. Fresh veggies are part of a healthy diet. Just make sure you don't ruin them by frying. Steam or sauté them with a small amount of olive oil. Use seasonings instead of fat and salt to make vegetables tasty. A few ideas include using basil along with tomatoes, zucchini and oregano, peas with some rosemary, and carrots seasoned with marjoram.

Go with Egg Whites

You should also consider making your recipes with egg whites instead of with whole eggs if at all possible. Eggs are a great source of protein and if you eliminate the yoke, you help to cut down on the cholesterol that you are taking in. Every egg should be replaced with two egg whites when you are substituting.

These are just some easy tips that you can use when cooking to make sure you are eating a healthy diet on a regular basis. Use these tips along with your cholesterol lowering recipes and you will be able to quickly see results, lowering bad LDL levels and raising your good HDL levels of cholesterol.

And, by implementing a few cholesterol lowering recipes, you can definitely achieve reduced cholesterol levels. To find out more about natural methods of controlling this health issue, visit http://www.naturalcholesteroltreatment.net now.

From Rajagopalan, A strong advocate of natural healthy living.

The Cookbook

With The Cookbook, the innovative Missy Elliott proves to the masses she is a musical mad scientist whose artistic abilities are unparalleled and without peer. Elliott is a quadruple threat: rapper, singer, songwriter and producer; add that to her woman-empowered lyrics and Missy's ability to be a musical and mental role model is inarguable. As a producer, Missy Elliott knows how to build a great project by incorporating the best talent available, an easy task since so many want to work with her. Not surprisingly, The Cookbook is filled with a world-class guest list. That very large list includes American Idol winner Fantasia , cRunk&B queen Ciara , old-school rapper Slick Rick , dancehall sensation M.I.A. (on the drumline-heavy "Bad Man") and the current queen of soul, Mary J. Blige . In a reversal of roles, "My Struggles" finds Missy singing "Ya'll don't really know my life, y'all don't really know my struggles" while Mary J. raps over a sample of herself from "What's The 411." One unexpected surprise is Missy sings out more than on previous releases. The bare-bones "Remember When" is a definite standout, a 70's-inspired slow jam highlighted by her honest lyrics, sweet falsetto and jazz-affected tones. The beautiful melancholy of "Teary Eyed" is another standout, an amen-inducing testament to a relationship gone wrong and the beginning of the healing process. To hear Missy sing with full rawness and no bravado is a further testament to her talents and will likely bring an even larger audience into her fold. -- Denise Sheppard

Price: $7.98

Click here to buy from Amazon

Hcg Weightloss Cure Kevin Trudeau Diet Cook Book

Easy Gourmet, Low Fat And Low Calorie Recipes. Based On The Hcg Diet. Each Recipe Has Been Kitchen Tested And Tried. Easy Low Fat, Low Calorie, Gourmet Looking And Tasting Meals On Your Table Without All The Kitchen Time.

Check it out!

RAW Cocoa Butter 1 Lb

Madina Cocoa Butter is a pure, crushed butter obtained from the cacao bean. It has a beautiful, rich aroma of dark chocolate. This edible fat from the cocoa pod is a stable fat containing natural antioxidants that give it a long shelf life of over 3 years. Cocoa butter is a soothing emollient that has been used for centuries in Africa for skin care. It has been traditionally used to heal and moisturize skin that has been exposed to the elements. Cocoa butter helps reduce the formation of stretch marks during pregnancy by keeping the skin supple. It is a nourishing addition to lotion bar, lip balm, body butter, soap and belly balm formulations.

Price:

Click here to buy from Amazon

No More Dry Turkey Recipes - Cook a Juicy and Tender Turkey That Everyone Will Never Forget

Turkey is the Main dish when it comes to thanksgiving. So you want it to be the best looking and the most tender, juiciest eye appealing dish on the table. People will never forget that juicy turkey. I take pleasure in preparing my turkey. I love turkey it's one of the healthiest meats to eat. To keep my turkey nice and moist I use my butter seasoning juice. Ok, here we go.

You will need: A Turkey

Butter

Roasting Pan

Aluminum Foil

Season salt

Garlic powder

Onion Powder

Pepper

First let your turkey defrosts all night. You can let it defrost in the fridge. Once it is defrosted, take it out of the wrapper and rinse thoroughly. Turn oven on 300 to 350 degrees. Unloop the legs from the skin and remove the heart, liver and etc pack from inside of the turkey. You will need a roasting pan for the turkey. Place the turkey in the pan and poke holes into the turkey. Poke holes all over the turkey, the legs, wings, breast and butt. If you're using an aluminum roasting pan, be careful not to poke a hole in i. It takes a turkey three and a half to four hours to cook. Depending on how much the turkey weighs.

The Butter Seasoning Juice

You need a stick and a half of butter. Melt butter in medium bowl in microwave or on the top of the stove in a small pot. If you are melting the butter on the stove make sure you turn the eye on the stove down to low heat. If you are melting the butter in the microwave. Use a microwaveable bowl with a top to melt it. It will not take the butter long to melt in the microwave, so put the microwave on 30 seconds.

Pour three tbsp of seasoning salt, tbsp of garlic powder, onion powder and a tsp of pepper into the butter and stir. Pour the seasoning all over the turkey while rubbing it. Rub it to make sure the butter juice gets all over the turkey and through the holes. This will keep the turkey moist and make it tender. Place the top of the roasting pan over the turkey and put it in the oven. If you have an aluminum pan that does not have a top use aluminum foil to cover the turkey. Cover it tight; fold the foil under the rim of the pan so that it does not come loose.

Every half an hour to forty minutes baste the turkey with the butter juice that it is cooking in. This keeps it from drying out. Keep basting until turkey is done, the turkey usually comes with a pop out timer that'll pop out to let you know when it's done. That's it you are finished and you can congratulate yourself on a job well done.

Happy Thanksgiving!

For More recipes or interesting topics Health, Recipes and Relationships Blog

Chinese Food Recipes - Cooking Techniques

While Chinese food recipes may be specific to a certain region of China, cooking techniques often cross provincial boundaries. In a country the size of China, that's a lot of travelling.

Stir Frying

Stir frying is one of the favourite cooking methods. The actual cooking is very quick indeed so all the ingredients need to be prepared in advance. Many Chinese food recipes involve meat and vegetables being sliced into evenly sized pieces, so that they will cook at the same speed. Things like carrots, spring onions and courgettes look nicer if they're cut on an angle, giving an interesting shape.

All the spices and sauce ingredients need to be measured out and mixed before cooking starts.

The wok should be heated until it is almost smoking before the oil is added. The ingredients which take the longest to cook should be added first then the others progressively, stirring and tossing continuously, followed by the sauce which should be simmered for a minute before serving.

Stewing

Stewing is a bit more leisurely than stir frying. Chicken or meat can be used, together with vegetables, water, stock, beer or wine (or a mixture any of them) and spices depending on the individual recipe. For the method known as "red cooking", a lot of soy sauce is added which permeates all the ingredients. The whole lot is then simmered gently until cooked. The traditional utensils would be a clay pot over a charcoal fire but a saucepan or wok on a gas or electric cooker will produce much the same result. The sauce can then be thickened with a little corn flour mixed with some of the stewing liquid.

Alternatively, the meat and vegetables can be extracted to form the main course to be followed by the broth served over rice as a filler.

Roasting

Just as with our own "roast dinners" in the West, the Chinese marinade and roast large pieces of meat either in an oven or over a barbeque. These Chinese food recipes are often produced in restaurants and the marinade is key to the flavour, often containing five spice powder, star anise, chillies, garlic and ginger or a selection of these.

Whichever cooking method is used, preparation and presentation are the keys to a successful dish, as in Chinese cookery, aroma and visual pleasure are just as important as taste.

Liz Canham is a writer and a lover of Asian food. To learn more about Chinese food click here and visit Asian Food and Cookery.

Factors Affecting Microwave Recipes Cooking

FACTORS WHICH AFFECT COOKING

Several factors which influence timing and results in conventional cooking are exaggerated by microwave speed..

From conventional cooking you are familiar with the idea that more food takes more time.

Two cups of water take longer to boil than one.

Size of food is important, too.

Cut up potatoes cook faster than whole ones.

These differences are more apparent in microwaving, since energy penetrates and turns to heat directly in the food.

Knowing what affects the speed and evenness of cooking will help you enjoy all the advantages of microwaving.

Piece Size: In both conventional and microwave cook-ing, small pieces cook faster than large ones. Pieces which are similar in size and shape cook more evenly.

Starting Temperature: Foods taken from the refrigerator take longer to cook than foods at room temperature. Timings in our recipes are based on the temperatures at which you normally store the foods.

Density of Food: In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat than light, porous foods, such as a piece of cake, bread or a roll.

Quantity of Food: In both types of cooking, small amounts usually take less time than large ones. This is most apparent in microwave cooking, where time is di-rectly related to the number of servings. Shape of Food: In both types of cooking, thin areas cook faster than thick ones. This can be controlled in micro-waving by placing thick pieces to the outside edge with thin pieces to the center.

Height in Oven: In both types of cooking, areas which are closest to the source of heat or energy cook faster. For even microwaving, turn over or shield vulnerable foods which are higher than 5 inches.

Boiling: Microwaves exaggerate boiling in milk-based foods. A temperature probe turns off the oven before foods boil over. Use a lower power setting and watch carefully when not using a probe. Prick Foods to Release Pressure: Steam builds up pressure in foods which are tightly covered by a skin or membrane. Prick potatoes (as you do conventionally), egg yolks and chicken livers to prevent bursting.

Round Shapes: Since microwaves penetrate foods to about 1 -in. from top, bottom and sides, round shapes and rings cook more evenly. Corners receive more energy and may overcook. This may also happen conventionally

Bury Vulnerable Foods: Foods which attract microwave energy, such as cheese or meat, should, when possible, be buried in sauce or other ingredients. In conventional stewing or pot roasting, meat not covered with liquid dries out.

Lena ArunKumar: Starting cooking at the age of just 15, under the inspirational guidance of renowned chef Jade. He is expert in cooking microwave recipes - from appetizers, snacks, and beverages to desserts - prepared for your countertop microwave oven.

Healthy Chinese Recipes - Cooking With Rice

Okay, let's start off with some simple healthy Chinese recipes, boiled rice and fried rice. One is the quintessential accompaniment to a Chinese dinner, while the other is your classic takeaway dish from the local Chinese restaurant.

But, with just a little tweaking we can make the former have a bit of life and color, and the latter an easy to knock up dish after a long day at work.

Now, these are both suitable for beginners and vegetarians.

Boiled Rice... with a difference

Right, this is using a rice cooker. All cup measurements refer to the rice cooker cup, which is about 3/4 size of a US measuring cup.


Measure the rice. 1 1/2 cups is enough for two people.
Wash the rice until the water runs clear.
Put the rice in the pot and add water. 2 cups of water per cup of rice is enough.
Add some extras - sweet corn, peas, sun-dried tomatoes, diced carrots, pineapple chunks. These will add flavor, color and nutrition to the rice!
Put the pot back in the cooker, close the lid and switch on the cooker.
Don't open the lid until the cooker switches itself off. That's right, it will do the rest of the work for you.
Dish up.
Please remember, if the cooker doesn't keep the rice warm, to refrigerate all uneaten rice ASAP.

Do you like your rice hard or soft? I'm a hard man myself, but enough boasting, ha-ha! Basically, if you like your rice soft then add more water, and vice versa.

Fried Rice

Right, this is great for using leftover rice. You can add loads of stuff. This recipe will be a simple, egg fried rice. For you meaties you can add pre-cooked shrimps or meat strips to the wok in step 5.


Prepare your ingredients - beat one egg per person, chop up some spring onions, dice up some veggies (or use canned or frozen ones).
Add a little oil to the wok (or large frying pan). Heat up high and when the oil is hot, add the eggs. Cook until set and then remove from wok and put to the side.
Add some more oil and let it get hot. Fry your onions until they just start to turn golden. Remove from wok and set aside.
Add more oil if needed and keep the heat medium-high. Put in your veggies and cook until tender, but not too long. We don't want to lose all their goodness!
Add a bit more oil. Throw in the rice, eggs and onions. Add a teaspoon of soy sauce (or more if you like it). Cook through, and make sure to keep an eye on the rice to stop it burning. You'll need to do lots of tossing and flipping with the rice to make sure everything is getting cooked through. It's sweaty work!
Serve.

Please note, many Chinese people like to add a teaspoon of crushed red chillies at step 5. If you're feeling adventurous or you've got a cold, I suggest you do the same!

What, no meat?

Now the beauty of rice is that apart from being a gorgeously healthy Chinese food, simple to cook, and cleverly versatile, it is also a perfect vegetarian food. So, the recipes above are all Chinese vegetarian recipes, too, though they can be easily adapted to include meat if that's your cup of... um... gravy?

So, there you go two healthy Chinese recipes that you can go and make straightaway!

The author has lived in China since 2004, which means in the last 6 years at an average of a couple of meals a day (excluding holidays and sick days) he has eaten about 4,000 Chinese meals/dishes/snacks. He thinks he can share some of that experience with you by introducing you to the incredible variety inherent in Chinese cuisine and also to show you how you these can be made. Read more to see how he's doing:

[http://healthychineserecipes.org/]

[http://healthychineserecipes.org/healthy-chinese-recipes/healthy-chinese-recipes-1-cooking-%C2%A0with-rice]

Cancer-Free: Your Guide to Gentle, Non-toxic Healing (Third Edition)

Bill Henderson has helped thousands of people all over the world heal their cancers. This latest book gives you a precise regimen for self-treatment along with extensive information on other resources now available to you.

Price: $37.00

Click here to buy from Amazon

PB2 Powdered Peanut Butter and Powdered Cocoa Peanut Butter - 85% Less Fat and Calories - 6.5 Oz Each - 2 Pack

Through a unique process created by Bell Plantation that does not involve the use of any chemicals; over 90% of the fat is removed from the peanut. Essentially the oil is squeezed out of roasted peanuts and what remains is a peanut powder. The resulting all-natural product is unbelievable!The possibilities for PB2 are limited only by the users imagination and creativity! An outstanding natural protein source sprinkle on shakes, yogurts, smoothies, great for outdoor sports. Excellent for ice cream as it will not seize while processing, ganaches, frostings, truffles, soufflés, cakes, muffins, brownies. Dissolves easily for savory applications- Asian noodle sauces, breadings and crust especially for seafood. It is also wonderful for baking either reconstituted or as a powder.

Price:

Click here to buy from Amazon

Microwave Recipes - Cooking Pasta is Not a Big Deal

Pasta - a dish that increases your appetite with its name only! If you have a microwave, you don't need to go to any restaurant and spend hefty amount to taste delicious pasta. It is not difficult to cook pasta in a microwave.

The first and easiest dish can be prepared using pasta shells (also known as conchiglie). In order to make this pasta, put a cup full of conchiglie in a microwave safe container. Now add a teaspoon of olive oil, a sprinkle of dried basil, chopped tomatoes and a crushed clove of garlic in the container. Cover it with microwave safe wrap and cook it for three minutes at full power. Remove the container from microwave and stir it. You can add two tablespoons of water, if you need some more liquid in your dish and cook it again for another two minutes on full power. Take the container out of the microwave and stir it and leave it open for two minutes. If you're a vegetarian, the dish would be one of the quickest dishes to prepare.

Fish lovers can try making tuna pasta with sweet corn. Take a bowl of water and put six strips of lasagna in it and leave it for an hour to soak. Now put a three-fourth cup of flour, a teaspoon of oil and a half chopped onion in microwave safe dish. Cook it for one minute at full power. In another microwave safe dish add two cup of milk, a pinch of pepper and salt and half cup of grated cheese and cook it for four minutes. Remove the dish and stir the mixture well. Combine a tin of sweet corn and tuna and mix it with previously cooked cheese and onion mixture. Spread the mixture on the base of the dish and put two lasagna strips over it. Make three layers using six lasagna noodles. On the top of the layered dish put some cheese and cook it for fifteen minutes on full power. Leave it open for few minutes and your tuna pasta is ready to serve.

Pasta Microwave Recipes

Wisdom Herbs (formerly Wisdom Of The Ancients) SweetLeaf Liquid Stevia

Liquid Stevia - Lemon Drop
All Natural - Zero Calories
SweetLeaf liquid stevia with all natural flavors is convenient and easy to use. As a supplement, add nutritious* stevia to water, tea, coffee, milk, sparkling water, protein shakes, plain yogurt or anything else you can imagine.
All natural. Zero calories. Zero carbohydrates. Zero glycemic index.
*This statement has not been evaluated by the Food and Drug Administration This product is not intended to diagnose, treat, cure, or prevent any disease.

Price:

Click here to buy from Amazon

miBook Pasta, Pizza, and Salads

miBook? Pasta, Pizza And Salads Memory CardPre-loaded with 150 healthy recipes from Food Network favorites such as Every Italian and Barefoot Contessa Recipes include hand tossed pizzas, casseroles, home made pasta, traditional salads, dressings and moreMove through each recipe step-by-step, seeing how it should look at every turn Meal planner option helps you select recipe options based main ingredient, cooking method, nutritional concerns and time

Price: $19.99

Click here to buy from Amazon

The Kitchen Sessions: Volumes 5-8 [VHS]

FROM BEEF TO SEA SCALLOPS AND SALAD A DETAILED PRODUCTION OF HOW TO COOK INSPIRED MEALS. THIS IS A SET LIKE NO OTHER DONT EXPECT THE ORDINARY HERE!

Price:

Click here to buy from Amazon

Treasure of Recipes - Cook Books & Culinary Guides

A cook book is a guide for all those people out there who want to try out their hands at cooking. Cook books not only help the beginners but they also come in handy for all those people who are adept at the art of cooking. The cook books provide information about not only the procedure but also highlight the techniques and the ingredients which are to be used during the preparation of the dish. There are a number of cookbooks which are available in the market.

Some of the renowned chefs have also entered into the field of writing cookery books. They have brought out innovative changes in the art of cooking and have made these recipes accessible to the popular culture. Celebrities are responsible for creating a wave of change, be it in the field of fashion or for that matter cuisine. The celebrity chefs motivate people to take a new direction for food preparation. Thousands of dishes are being introduced each year by these famous personalities and if any one of them suits our taste preference and choice, becomes a hit. All these books written by the renowned chefs mainly feature the recipes that they have already shown on their television shows.

There is a growing trend among the celebrity chefs to turn into authors and come out with different kinds of cook books. Many of these recipe books are single subject ones as in they focus on any one aspect of cooking. This may be a particular style of cooking, some appliances related culinary tips or a regional and ethnic dish. One subject books give an in depth information about the subject. Some of the well known books by celebrity chefs which can be referred are the Martha Stewart Cookbook by Martha Stewart, Julia and Jacques Cooking at Home by Julia Child & Pepin Jacques, The Wolfgang Puck CookBook: Recipes from Spago and also Mastering the Art of French Cooking by Julia Child.

Many of the restaurants are owned by chefs who also like to bring out new creations and are willing to share the recipes of the same. This also gives them an opportunity to promote their restaurants as well as the special delicacies developed by them. Restaurant cookbooks serve as a valuable promotional tool as well as a means of earning additional revenue. Some of the prominent restaurants focus on one particular theme and the cook book is also fairly designed on this layout. There are some restaurants which offer only vegetarian food and going by the current trend of people opting for a healthy vegetarian diet, there are some wonderful books which feature these recipes. Chicago Diner: Vegetarian Cookbook by Chef Jo A Kaucher is one such book which has been brought out by Chicago Diner Restaurant and offers the best of their vegetarian dishes.

Apart from this, there are many other cook books which feature regional and ethnic cooking styles and recipes. They feature recipes which are specific to a particular region like the Spanish, Chinese, Thai Food or the French Cuisine. Some of the best recipes could be found in Betty Crocker's Cookbook: Everything You Need to Know to Cook Today by Betty Crocker.

For more information on Baking Cookbooks and General Cookbooks please visit our website.

For Those About To Hop (plus 5 Bonus Tracks)

Deluxe edition includes 5 bonus songs! Playhouse Disney stars the Imagination Movers are back with a second album featuring songs as seen on the Playhouse Disney TV Series, Season 1. Album features show favorites such as "Jungle Room," "Imagination Movers Theme Song" and more.

Track listing:

1. Jump Up!

2. Now We're Cooking

3. Jungle Room

4. The Boom Boom Song

5. Nina's Song

6. We Can Work Together

7. Playing Catch

8. Buckets and Cans

9. Mother in You

10. Rollin'

11. Gust of Wind

12. Brainstorming

13. Boing Cluck Cluck

14. Paint the Day Away

15. Sunblock

16. Gotcha

17. Fix it Up

18. Sleeping Bag

19. Try Again

20. Get Up

21. Recipe (Stir it Up)

22. Imagination Movers Theme Song

Bonus tracks:

23. March Like a Mover

24. Today's Parade

25. One More Book

26. I'm Lost

27. Last Song

Price:

Click here to buy from Amazon