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Lightened Seven-Layer Taco Dip: A Super Bowl OF FLAVOR

This was originally published in January, 2008.

As a nutritionally minded blogger, I normally advocate fresh, whole, prepared-from-scratch meals in modest proportions.

But, dude. The Super Bowl’s coming.

With the possible exception of Thanksgiving, no other event requires Americans to consume their body weight in onion dip. Nor can I think of another quasi-holiday where quesadillas are designated as health food. Sure, your party of choice might have a token crudite platter buried behind the wings, but essentially, Super Bowl Sunday is to diets what Lawrence Taylor was to Joe Theismann’s leg. (Caution: this video might kill you.)

Yet, us weight-conscious folks need options come February 3rd. And that’s where Lightened Seven-Layer Taco Dip comes in. I got the original dish straight off AllRecipes last year, but subbed in reduced-fat and fat-free ingredients, which saved 30 calories and 4 grams of fat per serving. Fortunately, there were so many loud, proudly competing flavors nobody could tell the difference. I’m making it again this year. And while the initial expenditure might look daunting (see Calculations below), just know three things:

1) With 56 servings, this is a hulking behemoth of food. It is the Mount Kilimanjaro of taco dips. If it was people, it’d be William “The Refrigerator” Perry bear-hugging John Goodman. Last year, my friends N and I barely put a dent in it, and they once downed a Ben & Jerry’s Vermonster by themselves.

2) There are ways (WAYS!) to save a little extra dough. This year, I’m going to buy ingredients on sale, make my own taco seasoning (total cost: about a quarter) and shred a block of Kraft Cheddar with my grater. Depending on how much I buy the block for, it will probably run $0.50 to $1.00 less than a bag. Good times.

3) I live in Brooklyn. Even when bargain priced, everything is more expensive here. Except maybe Chinese food.

If you’re interested in keeping it extra-healthy, the dip can be paired with self-baked tortilla chips or possibly celery. (Which, eat quickly, because people will inevitably bogart the veggies for their hot wings.)

On a final note, the rest of this week is being dedicated to Sunday’s game. Tune in tomorrow for some pigskin-appropriate links, and then again on Wednesday for a monster list of cheap, healthy Super Bowl fare. After that, it’s Thursday’s Football Favorites of the Week. Friday is anyone’s guess, but there are seven lonely leftover jalapenos sitting in my fridge. Suggestions are most definitely welcome.

Lightened Seven Layer Taco Dip
56 servings (seriously)
Adapted from All Recipes.

1-oz. package taco seasoning mix (or make your own )
16-oz. can fat-free refried beans
8-oz. package fat-free cream cheese, softened
16-oz. container fat-free sour cream
16-oz. jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
6-oz. can sliced black olives, drained
2 cups reduced-fat shredded Cheddar cheese (or shred your own 8-oz bar)

1) In a medium bowl, mix taco seasoning thoroughly with refried beans. Transfer it to a large platter or bowl, spreading it out on the bottom

2) In a separate medium bowl, mix sour cream and cream cheese. Pour it over refried beans and spread.

3) Pour salsa over sour cream/cream cheese mixture. Spread out. Then, layer with: tomato, bell pepper, onions and lettuce. Finish with cheese and sprinkle olives over everything.

Approximate Calories, Fat, and Price per Serving
36 calories, 1 g fat, $0.25

Calculations
1 (1 ounce) package taco seasoning mix: 45 calories, 0 g fat, $0.25
1 (16 ounce) can fat-free refried beans: 385 calories, 0 g fat, $0.89
1 (8 ounce) package fat-free cream cheese, softened: 218 calories, 3.1 g fat, $2.69
1 (16 ounce) container fat-free sour cream: 336 calories, 0 g fat, $1.20
1 (16 ounce) jar salsa: 123 calories, 0.7 g fat, $1.50
1 large tomato: 22 calories, 0.2 g fat, $1.00
1 green bell pepper: 24 calories, 0.2 g fat, $0.50
1 bunch chopped green onions: 32 calories, 0.2 g fat, $0.79
1 small head iceberg lettuce: 45 calories, 0.5 g fat, $0.99
1 (6 ounce) can sliced black olives: 80 calories, 6 g fat, $1.49
2 cups reduced-fat shredded Cheddar cheese: 720 calories, 48 g fat, $2.50
TOTAL: 2030 calories, 58.8 g fat, $13.80
PER SERVING (TOTAL/56): 36 calories, 1 g fat, $0.25
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How To Cook Cassava

How to Cook Cassava

64

Steem Cassava

Food Slicer to Slice Cassava

Cassava is a famous tube in underdeveloped country. The taste maybe not delicious as potato but it is good for you too. The sugar content of the tube is low.People boil this tubes for breakfast or tea time.

If the people hungry in jungle, they can eat this tube. They do not have to cook the tube. Alternatively, they can bake the tube.

We can make chips from cassava too. In my country, some businessman export this chip to United States. They can get much benefit from the business.

This tube is easy to cook. You can do like this:

1. Peel the cassava. Wash it with clean water.

2. Cut the cassava as you want.

3. Provide a pan with water. Put few salt into the water.

4. Boil the tubes done. The done cassava is very soft.

You can also fry this tube. Fry the cassava slices until done. The done cassava is gold brown in color. You can add salt powder.

I prefer to steam this tubes. You can also steam cassava. Put the cassava slices to stem pan. Stem the cassava done.

As I told in first paragraph, we can make chips to. Here are the steps :

1. Provide the tools such as : knife, fry pan, spatula, basin, plate, and others.

2. Peel the cassava. Wash it.

3. Slices thin the tubes with sharp knife or you can use slices machine. The slice machine can slice the cassava fast.

4. Fry the cassava slice until done. You can use coconut oil or peanut oil. Lift the chips when it done.

5. You can add salt or sugar powder to the chips.You can also add palm sugar if you like it.?

6. In my country, people add chili sauce to the cassava. They blend red chili, onion, garlic, few sugar and few salt.?

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Lemonade Pie

Lemonade Pie

63
Here is quite the unusual delicious pie that you just have to make and serve to your family and friends. Its so delicious.

Lemonade Pie Recipe

Here is one of the most delicious recipes for pie that you will ever taste. Its called lemonade pie and its one of the most delicious pies you will ever taste.

For Your Lemonade Pie You Will Need.

1. 1 14 Ounce Can Of Sweetened Condensed Milk chilled very well.

2. 1 Large Container Cool Whipped Topping.

3. 1 6 Ounce Can Frozen Lemonade Concentrate.

4. Candied Lemon Peel For Garnish.

5. Graham Cracker Pie Crust.

Let your lemonade concentrate thaw just to the point where you can work with it. Place all your ingredients into your food processor and blend together very well. Pour and scoop the ingredients out of the food processor into the graham cracker pie crust. Freeze over night and when you are ready to serve let it thaw just enough to where you can slice the pie into slices.

When you serve the pie place a garnish of candied lemon peel on top of each slice of pie as you serve it. To me this is one of the most delicious pies you will ever eat. And I guarantee you that any one you serve it to will love it.

Please Post Your Comments Below Now.

You can quite easily make Pink Lemonade Pie.
Please post your comments about lemonade pie now. Let us know what you think. Loading...

20 months ago

Sounds very easy and might be a big hit with my lemonade loving husband.

20 months ago

WOW!I'm drooling!thanks for sharing!:)I'll try it this weekend!:)

20 months ago

It is one of the most delicious tasty pies you will ever eat.And here is another version your family is sure to enjoy.

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A Taste Of Thai Cuisine

A Taste Of Thai Cuisine

The distinctive taste of Thai cuisine is now enjoyed all over the world. Original Thai cooking reflects the land and waters where Thais have traditionally lived. For generations people in Thailand learnt to cook by watching and helping out. Thai cuisine is influenced by the neighbouring countries especially India, China and Malaysia.

Thai cuisine places emphasis on lightly prepared dishes with strong aromatic flavours and is known for being spicy. An assimilation of Indian spices, Malaysian and Chinese preparation and cooking methods give Thai cuisine its distinctive taste. Balance, detail and variety are important to creating a harmonious contrast in Thai cooking. It is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter. Ideally to create the unique taste fresh ingredients should be used.

The exotic ingredients used in the Thai recipes may not be available everywhere, but it is still possible to create some delicious dishes using some dried spices. The common ingredients are coconut milk, fresh turmeric and lime juice. Coconut milk is used in soups and curries, the coconut can be shredded for use in deserts.

There are four basic Thai herbs and spices essential l for Thai cuisine, chilli, lemongrass, kaffir lime and galangal. Dishes such as Tom Yum Soup (spicy soup), Num Prik (Chillie Paste) and Gai Pad Kha (Siamise Ginger Chicken). A full Thai meal would consist of either a single dish or rice khao with many complementary dishes such as aromatic curries and stir fries. Rice is the staple food, and jasmine rice with its natural aroma is made as steamed rice. Highly aromatic curries and stir fries consisting of large quantities of chillies, lime juice and lemon grass accompany the rice. Noodles are also a very important part of Thai cuisine. The beauty of Thai cooking is that the recipe can be used as a guideline as the quantities of the ingredients can be varied according to taste. Vegetarian dishes can also be created. The secret of a delicious Thai dish for your family and friends is to be creative when combining all the flavours.

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Everything About Onions!

Everything About Onions!

Clance Lee

The onion is one of the oldest vegetables known to man and an essential ingredient in just about every, cuisine of the world. It is hard to imagine a vegetable basket without onions for they are the basis of so many different recipes.

Onions are edible alliums, or lilies. Many varieties exist; all of which are edible, but only a certain number are commonly used for culinary purposes, because some of the more decorative varieties are bitter-tasting and, although not actually poisonous, are simply not palatable. Today, as more and more people look for natural healing remedies, onions are also keenly popular for their medicinal properties. Alliums are also very beautiful in the garden, where their decorative heads form a spectacular display. I always leave one or two leeks and onions to go to seed, giving me a display of large purple flower heads.

It is actually easy to make the onion the star of the dish! Not just by upping the quantities so that it dominates, but by cooking the onions slowly to draw out the delicious sweetness that is onions, a flavor unknown to anyone who simply fries them quickly at the beginning of a dish before adding other ingredients.

Raw, sliced, sauteed, chopped, stewed, pickled, roasted or baked - however an onion is cooked it is a delight and an essential only for infinitely variable international cuisine, but also for healthy and flavorsome diet. And what of the occasional tea. Well, that's a small price to pay. Experience it and enjoy!

Interested to know how to grow your own organic vegetables including onions? Check out more about .

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Creole Cuisine

Creole Cuisine

Scott Tranter

On a recent trip to Louisiana I spent a few days in Lafayette and New Orleans. What are standard foods for locals most often are foods that many of us have never experienced, including myself. I try to remain open-minded about foods so that I can try new dishes and give my honest opinions.

In Lafayette my first "Cajun" meal was a shrimp po' boy. A po' boy is probably better known as a sub, hoagie or a hero. The shrimp po' boy was excellent - so good in fact that I ate the second half for lunch the next day and it was just as good as when I first tried it.

For dinner I had a shrimp cocktail that was out of this world. The shrimp came in a 16 oz. salad bowl. It was at least 16 pieces of medium shrimp mixed together in a special cocktail sauce and laid out on a bed of fresh crisp lettuce. It was a meal in itself! I also had shrimp gumbo. With all the news regarding the BP oil spill, I was leery to keep eating the fresh shrimp; however, the locals informed me that the news in other parts of the country was not quite accurate and that the seafood was in fact quite bountiful and good. I found this to be true. All gumbos start with dark rue simmered slowly with just the right mix of seasonings and spices. Mine had crab legs, and was served with steamed rice. Fabulous. The gumbos I tried on this trip included chicken, shrimp, duck and fresh sausage. They were the best in the nation.

At another famous Cajun restaurant I had a fried platter which consisted of alligator, frog's legs, catfish, oyster, shrimp, stuffed shrimp, and stuffed crab and Corn Macque Choux. I tried them all! The alligator surprised me because it actually tasted fishy. The frog's legs were tasty, reminding me of chicken legs. The catfish was scrumptious. It was a great experience.

Finishing up in New Orleans it was the La' Bayou, Creole Cuisine with Chef Rob Vance, right on Bourbon street in the French Quarter. The trip would not have been complete had we not eaten beignets and sipped coffee au lait at the world famous Caf Du Mode, right across the square from the Cathedral of St. Louis. Magical.

Peace and love.

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Cooking Tips For Gas Grills - Now Youre Cooking With Gas

Cooking Tips For Gas Grills - Now You're Cooking With Gas

Anyone can cook food on a grill. But, very few can do it correctly or well. If you follow these cooking tips for gas grills, you will soon be known as the local grillmaster of the neighborhood.

1) Safety first, check for leaks - Most grills use highly flammable gas to cook, it's important to make sure that there are no leaks along the hose running from the tank to the burners. The way to do this is to take a small cup filled with water and a bit of dish detergent. Rub the solution along the joints of all the connections along the hose. Turn the gas on and look along hose. The gas will make the detergent/water solution bubble up if there are any leaks.

2) Let the grill heat up - It's important to give a gas grill a few minutes to heat up. Turn the grill to high on all burners and letting it sit for 5 or 6 minutes. Not only will this burn off anything stuck to the grill, but it will also allow you to get the grill temperature to the correct setting before you start cooking.

3) Wipe the grill with a bit of oil - This is one of the cooking tips for gas grills that everyone seems to miss. Before cooking, always wipe the grilling area will a small amount of oil. This will keep the food from sticking down. Using tongs, take a small piece of paper towel and dip it in oil. Rub this along the grill. You don't need a lot, just enough to keep the food from sticking down.

4) Keep the cover closed - It's hard not to peek at whats cooking, especially when it starts to smell. But, it's very important to fight this urge. Everytime you open the grill cover you are releasing the hot air that's helping to cook the food. This will extend the time it takes to finish cooking. The longer the food is on the grill, the more likely it is to burn on the outside.

5) Use tongs for meat, not forks - While this one doesn't just fall under cooking tips for gas grills, it's still a very important and deserves to be mentioned here. Using a fork with meat is going to poke holes. This is going to allow the juices building up inside the meat to drain from it. Not only will this make the meat dry, you are also in danger of causing grease fires as the juices fall into the flames.

6) Let it cool down before cleaning - This is the last of my cooking tips for gas grills. It's far easier, and safer, to let the grill cool down before trying to clean off the mess. It's recommended to leave it for a few hours or overnight and to clean it once it's completely cool.

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Boneless Prime Roast Recipe

Boneless Prime Roast Recipe

Hans Dekker

When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on the basic boneless prime roast recipe so feel free to improvise.

Boneless roasts are sometimes called ribeye roasts or "eye of the rib". A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.

You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.

Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.

Preheat the oven to 500? and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.

The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty -- the salt crust is removed before serving.

Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!

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Culinary Arts Industry

Culinary Arts Industry

The fetish for food and the passion for preparing them do not really mean that most professionals of the culinary arts industry have obesity problems. In fact, most people who have earned their degree and are part of the culinary industry are health-conscious. Yes, some of them work as nutritionists and dietitians which are basically responsible for ensuring that people eat the right kinds of foods.

There are several number of culinary institutions all over the country. Each one offers varied programs than the other. However, all of them claim to offer extensive training. If you're thinking of a career in the culinary arts industry, choosing the best school and the right program for you should be done carefully.

First of all, just because a culinary school is popular, does not mean that it can provide you with the finest training for you. Before you consider a particular institution, make sure you know your strengths. Are you geared towards baking and pastry? Or would you rather be in the hospitality management? However, if you are yet undecided and you haven't really figured out which career path in the culinary industry you'd like to follow, it is a good idea to take up the Associate Degree. It is a good starting point for those who are still trying to find their niche in the culinary industry.

People with formal education and training on culinary arts have basically a big chance of landing a good career in the culinary industry. This is a highly-competitive field, but a growing one at that. It is even found out that the culinary industry is one of the fastest-growing in the country today.

Culinary arts education entails action, excitement and meeting people. Expect to be mystified by the wonderful world of the culinary arts industry. It is even predicted to be the leader in providing jobs and revenue in a few years. There are several promising careers that the culinary arts industry can offer you. Whether you like to be a chef, a restaurateur, or a food researcher, all these can be realized if you have what it takes to be in the culinary arts industry.

If you have the passion, the right attitude, and a strong drive to excel, then it is time to start scouting for the right culinary school. There are schools that provide programs with extensive hands-on training, externship, and offers assistance in finding you a good career opportunity. There is a wide variety of jobs that you can possibly have after getting your formal education. The most important thing is you are committed to your craft and you have the urge to hone your skills.

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Cuisine Of Jamaica

Cuisine of Jamaica

Many people know of Jamaica because of the music (including of course Bob Marley's) that has come from that island nation. However, many non-Jamaicans are not aware of the wonderful and interesting cuisine that also comes from the country. This is a great pity as Jamaican food offers a variety of interesting recipes - especially if you enjoy eating spicy dishes.

Perhaps the best known Jamaican recipe style is "jerk". This is meat that has been marinated in or dry-rubbed with, a mix of fiery spices known as "jerk pepper". Historically this meat was then smoked over a small fire, but nowadays jerk dishes are usually cooked on a grill or barbecue, or can be cooked at home in a normal kitchen oven. Traditional meats used for jerk were goat or pork, but today other meats are often used as well - jerk chicken for example is particular popular. More adventurous types have been known to try jerk with seafood or tofu!

Jamaica's national dish, which is often eaten for breakfast, is saltfish and ackee. This is salted cod, that is washed and rehydrated, and then saut?ed with the other ingredients. The main other ingredient is ackee which is a type of fruit which is boiled (it must however be very carefully prepared or there is a risk of poisoning), but tomatoes, peppers, onions and herbs are also often added.

Other popular Jamaican dishes include curried goat (goat meat in a spicy sauce), fried dumplings, fried plantains, and of course "rice and peas". The latter is rice cooked in coconut milk and mixed with legumes (most often kidney beans). As well as these, there are of course many other interesting Jamaican dishes - why not give them a try?

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Simple Camp Cooking Recipes

Simple Camp Cooking Recipes

Lee M Williams

Looking for some simple camping recipes for your next camping trip?? I've got some great ideas for yummy simple meals that will please your crew.? Planning ahead makes the actual camp cooking a breeze and stress free for the cook.? I like to do as much in my own kitchen before heading out.? Some meals I cook all the way and freeze, others just package items together and others do some of the prep at home to be finished off on site.

Tin Foil is Your Friend

Did you ever make hobo dinners as a kid?? It's? an easy meal you can prep at home or on site.?? This is more of a guideline than a recipe because you can change the meat, vegetables and seasonings to suit your tastes and imagination. Use a double layer of heavy-duty tin foil. Don't skimp on the tin foil!

Layer:

Tin foil is great to cook a lot of things over a campfire or in coals; fish, corn, sweet potatoes, bananas to name a few.? Think of it as a simple camp oven.

Dog on a stick

Small children will need supervision with this but it's a fun main dish that everyone gets to cook for themselves. Sharp green sticks or hot dog/marshmallow skewers

Most camp cooking recipes are meals we make every day but just adapt to outdoor cooking over a fire or cook stove.? Some recipes we never make at home, but keep for just for camping out which makes the trip and the food special.

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Old World Ricotta Pie

Old World Ricotta Pie

67
Most people agree that this Ricotta Pie is one of the most delicious pies they have ever tasted.

Old World Ricotta Pie Recipe

Old World Ricotta Pie is one of the most delicious pies you will ever taste. I guarantee you that no one can eat just one piece of old world ricotta pie. This recipe is also easy because we are going to use store bought pie crusts for our pies.

The recipe here produces enough filling for two Old World Ricotta Pie. Be sure that you drain your pineapple and your ricotta cheese very well. And what ever you do go to the extra expense of the real vanilla extract. It makes all the difference in the world. And I can not stress enough you want crushed pineapple and you want to squeeze the water out of it. We are after all making pie not soup.

For your Old World Ricotta Pie Recipe you will want.

1. Two Pounds Ricotta Cheese , very well drained.

2. Two Cups Heavy Cream.

3. Two Cups White Granulated Sugar.

4. Two Tablespoons Corn Starch.

5. One And A Half Tablespoons Real Vanilla Extract.

6. Six Large Eggs.

7. One 20 Ounce Can Crushed Pineapple very well drained.

8. One Teaspoon Cinnamon sprinkled on top and swirled in.

You will want to start out by beating your six eggs very well with a hand mixture. Beat all your ingredients into a large bowl one ingredient at a time with your hand mixture until you have everything mixed well together except your cinnamon.

Divide your filling between two store bought pie crusts and sprinkle the tops of your pies with cinnamon and swirl it in with a knife blade.

You will want to preheat your oven to 425 degrees before placing your pies into the oven. Bake at 425 degrees for 15 minutes and then reduce the heat to 350 degrees and bake for 25 to 30 minutes until your pie is slightly puffed and golden. Your pies should be firm if you shake them.

You can now remove your Old World Ricotta Pies from the oven and allow to cool to room temperature before you cut and slice.

And you have just made one of the most delicious old world pies that you will ever taste. If you make the pie please be sure to post a comment down below and let us know how the pie turned out for you. And how did you and your family like , Old World Ricotta Pie.

Post your comments about Old World Ricotta Pie now. Also please post your tips and suggestions now. How did you like the pie? Tell us all about it.
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Cooking Tips - How To Prepare Your Lobster Tails

Cooking Tips - How to Prepare Your Lobster Tails

Michael Araujo

It's true what they're saying that lobsters are quite a delicacy; however, it'd be safe to say that lobster tails are far less complicated and less expensive to cook. If you would like to know the tips and methods in cooking lobster tails, you needn't look any further. There are several recipes that can be found online for free. All you need to do is test out a few of these recipes and see which one you'd like.

You need to remember that before you think about cooking lobster tails, you have to think about which lobster tails you prefer. There's a great difference when it comes down to taste with respect to lobsters from warm waters or those that thrive in cold waters. The latter is known to be quite desirable when it comes down to taste. At the same time, you need to take note that there's a great difference in price also. Considering this, you need to be certain that you know the basics when it comes to understanding how to cook the delicacy.

Before buying your lobster tails, see first if there are any gray or black spots. If such spots appear, it indicates that the meat is bad. Also, remember that when you purchase frozen lobster tails, make sure that you know how to defrost them specifically. This is the primary step that you need to do before you learn how to cook the tails. Before chucking them into a microwave, you need to first put them in a refrigerator for approximately ten hours. After this, put them in a bowl of cold water. Then finally, you can cook them in three ways: boil, griddle or bake them.

Keep in mind that one of the most common mistakes that people make is the tendency to overcook the meat, which can result in a bad taste or flavor. Make sure that you also consider some of the condiments. Ideally just after cooking you must serve the meat hot with lemon, melted butter or perhaps even mayo. Make it a point that you consider some of the other cooking tips and methods when it comes to preparing lobster tails, since variety really gives your taste buds quite an advantage.

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Japanese Cooking

Japanese Cooking

Do you love Japanese food? The funny thing about Japanese food is that you either love it or you hate it. There is no in-between. And chances are, if you hate it, you probably haven't really tasted Japanese food yet or haven't given yourself a chance to sample it enough. Japanese food is hard to appreciate after only one bite. And sometimes, the idea that you are tasting raw food just won't escape your mind that you are already predisposed to hating Japanese food even before you actually taste it.

Personally, I love Japanese food. There really is no other cuisine like it in the world in terms of its unique taste and presentation. Who would believe that something so raw could be so delicious? For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and fish. Japanese food is classified by the number of viands or "okazu" that are served with the rice, soup and side dishes. A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled fish and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles. Traditionally, each of these three okazu are cooked in a different way from the others. They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the most popular and most widely consumed food in Japan. The most popular dishes include all types of fish as well as shellfish, squid and octopus. Crab is another favorite delicacy and so are whale and seaweed. Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood. Beef and chicken are also popular among the Japanese.

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Enjoy The Fall Harvest With Delicious Squash Recipes

Enjoy the Fall Harvest with Delicious Squash Recipes

Autumn is harvest time. You can certainly enjoy these tasty squash recipes any time of year, but they seem particularly good as the weather cools down and we go back to using our ovens again. Time to cook delicious comfort foods.

Either of these recipes can be made with a variety of squashes. I have just listed the squash I prefer to use. They are so easy. They just bake alongside a roast beef or chicken or anything else you may have the oven turned on for. And they are a great part of any healthy diet.

Citrus Baked Squash

1 butternut squash (or any squash you prefer)

a mixture of 1/2 orange juice and 1/2 water

Peel the squash and slice it crosswise, so some of the slices are thick circles, about 1-1 1/2" thick. Arrange the slices in a Pyrex type baking dish. The size depends on the amount you are cooking. Just make sure they are in a single layer in the dish, not on top of each other.

Pour the orange juice and water mixture over the squash until it reaches about half way up the slices. Cover with foil and bake in a 350?F for about 45 minutes, or until they are soft when a knife is inserted in the middle. Watch along the way to make sure the liquid does not dry out completely. If it does, just add a bit more.

Serve the slices drizzled with the extra orange sauce.

Sweet and Rich Pepper Squash

pepper squash (or any squash you prefer)

brown sugar

butter

cinnamon

Slice each pepper squash in half and clean out the cavity. Put a teaspoon of butter in each cavity. Add a dash of cinnamon and a teaspoon of brown sugar to each cavity.

Bake, covered in a 350?F oven for 30 minutes, then uncover it for the last 15-30 minutes, so the sugar sauce thickens.

This squash can be served as is, in halves in the skin. If you prefer you can scoop out the squash and sauce, mix it together and put it in a pretty serving dish.

I don't salt either of these recipes because I find them tasty enough as is, but feel free to add a bit of salt if you would like.

I hope your family and friends enjoy these delicious recipes as much as mine.

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Delicious Deviled Eggs Recipe

Delicious Deviled Eggs Recipe

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Delicious Deviled Eggs

Here is one of the best recipes for deviled eggs that you will ever eat. Try them and see what you think.

Delicious Deviled Eggs Recipe

You know one of my favorite things ever to eat has always been devil eggs. I used to crave deviled eggs and I would beg my mother and grandmother to make them. We usually had devil eggs on special days like holidays and sometimes as part of Sunday dinner. Well over the years I have worked on and came up with what I think is the most delicious recipe ever for deviled eggs and here I am going to share it with everyone.

For Your Deviled Eggs Recipe You Will Need.

1. One Dozen Hard Boiled Eggs cooked peeled and cut in half.

2. One Teaspoon Fresh Very finely chopped Parsley.

3. 1/4 Cup Of Miracle Whip Mayonnaise.

4. 1 Teaspoon Dijon Mustard.

5. 1 Teaspoon Ground Cayenne Pepper.

6. 1 Teaspoon Salt.

7. 1 Teaspoon Paprika.

8. 1 Teaspoon Chipolata Chili Powder.

Cut your eggs in half and remove your yolks. Place your yolks in the food processor and then add all the rest of your ingredients to the egg yolks and process everything up together well. Take a spoon and refill your egg half's with the egg yolk mixture. Sprinkle the tops of the eggs with paprika.

Make sure to place your deviled eggs on a deviled egg tray or plate and refrigerate for at least four hours before you serve the devil eggs.

If you make the deviled eggs please post a comment down below and let us know how they turned out for you.

Post your deviled egg comments below now.

Be sure to post a comment below about our delicious deviled eggs recipe.
Post your comments , tips , or suggestions about Deviled Eggs now.
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Fine Dining On The Sunshine Coast

Fine Dining on the Sunshine Coast

As everyone heads in from the beach at days end the tummies rumble and the decision making turns to where to go eat. On the beautiful Sunshine Coast there are a plethora of fantastic restaurants just waiting to fill you full of fabulous local seafood or some world cuisine or maybe some Aussie style BBQ.

If you're looking for world famous French and Italian foods then you've come to the right area to find it. Chefs have moved here from all over and each brings it's own spin on the multitude of cuisines to be found in this region.

If you are looking for some incredible places to dine while you are in the here, then you can easily access all that you will need through the many online restaurant guides that offer peeks at the menus, prices and wine lists of many fine dining establishments. Since the Sunshine Coast includes the areas of Noosa Heads, Mooloolaba, Caloundra, Noosa, Alexandra Headland, and many others you will surely delight at the many different restaurants of the region. Whether you are searching for a restaurant in a specific location or one with specific menu items the many searches on the web make this information easy to access.

Looking at the dining review sites online offer you such things as maps, customer reviews and pictures to assist in your choice of the right location for your family dinner or your romantic dining experience. It will assure you have all the background information to make exactly the right decision.

If you love to eat seafood you'll love eating on the Sunshine Coast as that's one of the things the area is famous for, fresh, local seafood. There are many choices of the seafood locally caught here, lobster and prawns amongst them. There are of course other cuisines like Indian, Vietnamese, Asian, French, Thai and Italian.

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Tips For Cooking Microwave Bacon

Tips For Cooking Microwave Bacon

Camilla Bertelsen

Everybody loves bacon. Crisp, tasty and the perfect accoutrement to any breakfast meal, bacon is one of the number one consumed meats any time of the day. One thing many people hate though, is cooking bacon. Frying bacon is greasy, messy and takes forever. Fortunately, it is possible to microwave bacon to perfection in a matter of minutes with very little mess and fuss.

Microwaves have become a common appliance in many kitchens, and many people are using them to cook foods you would not normally imagine being cooked in a microwave oven. Most people would not consider that you would be able to microwave bacon, but indeed you can and it makes a bacon that is almost more delicious than that cooked in a frying pan!

There are certain steps that you must take in order to microwave bacon successfully. These few simple steps will help to ensure that your bacon comes out crisp and cooked properly and also helps to prevent your microwave from becoming a greasy mess.

To cook your microwave bacon, you will at least need a microwave safe plate and microwave safe paper towels. Place 1-2 paper towels on the plate and then lay your bacon on the towel. You do not want to cook too much bacon at once, or it will not cook properly. For best results, you should only cook 6-8 slices of bacon on the plate at the time or less if the plate is small. Your bacon should be spaced and not touching on the plate for best results.

You should then layer 1-2 more paper towels over top of the bacon and then place the plate in the microwave. This step is critical because it makes all the difference in how well your bacon cooks and how messy the endeavor will be. Microwave bacon for about 5 minutes, stopping about halfway through to check the bacon. If your microwave does not have a turntable, you should rotate the plate at this point so the bacon cooks evenly. Once your bacon is done, let it stand for about 3 minutes and then remove it from the plate and serve.

You can also purchase a microwave bacon tray, which is specially designed to cook bacon in the microwave. These trays are rather inexpensive and making cooking microwave bacon a breeze!

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Chinese Cooking Recipes - A Secret Ingredient

Chinese Cooking Recipes - A Secret Ingredient

Zane Minninger

Think back to a time you had really good Chinese food. Wouldn't you love to have that quality of Chinese food all the time at home?

Corn Starch

Chinese cooking recipes use an ingredient that many people don't realize. It's a white powder called corn starch. Readily available at any grocery store and it has many uses.

Usages

The biggest usage is its ability to thicken sauces. Many Chinese cooking recipes use it as an ingredient in their food to give it a slight sheen as well.

Where to Get It

Your grocery store will typically have it in the baking isle with other dry goods such as flour, corn meal and sugar. Corn starch can come in many different containers. Because they are just a dry starchy powder they usually come in boxes but recently have been coming in plastic containers.

Chinese Cooking Recipes and Starch Usage

Corn starch thickens when it reaches a boil. Most Chinese cooking recipes and stir fry in particular, are perfect for this method of saucing. Create the sauce in a container you can seal such as a jar before you start cooking and shake it well to mix it.

When you get close to the end of your cooking, shake the jar again to mix it up well and then pour in the pan. It should thicken quickly so keep the food moving to ensure even coverage and no burning. Turning down the heat will also help keep burning at bay.

How to Use Starch - the Trick is in the Ratio

Very thick sauce - 1 tablespoon of corn starch will thicken 6 tablespoons of liquid quickly and make it a very thick sauce.

Thick sauce - 1 tablespoon of corn starch will thicken 1/2 a cup of liquid nicely.

Thin sauce - 1 tablespoon of corn starch will make a thin sauce for 1 cup of liquid.

More Ideas

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Thai Inspired Chicken Pumpkin Soup

Thai Inspired Chicken Pumpkin Soup

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THAI AND ME

I do not make too many Asian dishes. Most of my Asian recipes involve removing the olive oil, spinach, and basil from my Italian recipes and adding sesame oil, baby bok choy, and ginger in their place. Nevertheless, I have been experimenting lately, and did come up with one Thai-like recipe. I impressed myself with how great this tastes. Just make sure you get the fresh ginger chopped pretty fine or else grate it.

THAI-INSPIRED CHICKEN PUMPKIN SOUP

3 ounces of cooked chicken

2 Tablespoons of coconut milk or unsweetened coconut cream

4 ounces of canned pumpkin

? cup chicken broth

? teaspoon grated fresh ginger

? teaspoon ground yellow curry

? teaspoon ground cayenne pepper

Chop or shred the chicken. Combine all ingredients together. Microwave on high for about 1 ? minutes. This soup would taste good with potatoes. You could also reduce the broth to make Chicken Pumpkin Curry.

LEFTOVERS

If you make this recipe, you will likely end up with some left over ingredients. For this reason, I feel that I should give you some tips on what to do with the extra coconut cream and canned pumpkin. Personally, I?d use the pumpkin to make more chicken dishes. I?m working on this recipe for CHICKEN PUMPKIN SALAD: canned chicken, canned pumpkin, dried cranberries, walnut pieces, and black pepper.

Canned pumpkin also tastes great in sweet recipes, such as pumpkin pie. I like to eat GINGER COOKIES WITH PUMPKIN. I dip my ginger snap cookies in canned pumpkin and eat them just like that, kind of like applesauce.

The coconut cream can be used to replace milk in almost any recipe, including ice cream. Here?s the recipe for DAIRY-FREE COCONUT ICE CREAM. 2 cups coconut cream or milk, ? cup sugar, 1 teaspoon vanilla, mixed and put in an ice cream maker.??This recipe makes?2 ? cups (just over a pint)?of Iced Coconut Cream.

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Cooking With Quinoa - 5 Red Quinoa Recipes

Cooking With Quinoa - 5 Red Quinoa Recipes

There are several toaster oven recipes you can try to cook with quinoa. You can try out these quinoa recipes for main course, appetizers, finger foods, and even dessert.

Basic Quinoa Recipe

This is the most basic method for quinoa recipes that you can try. Pour water and quinoa into a saucepan and wait for it to boil. Allow the mixture to simmer so you can cover it wait for at least 15 minutes for water to be absorbed. Once the quinoa have gone from white to transparent, you know that it is done.

Lasagnequinoa

Lasagnequinoa is a quinoa recipes twist to a famous Italian dish. Start by sauteeing the onion and garlic in olive oil. Then, cook hamburger until brown so you can add the tomato sauce, oregano, tomatoes, and salt. Allow it to simmer before placing into 350-degree preheated toaster oven. You must place the sauce into a baking dish before you must place various layers of quinoa and cheese. To complete, you can also add parmesan cheese on the top layer.

Quinoa Cheese Puffs

Another appetizing toaster oven recipes for quinoa is the cheese puffs. You can either process raw quinoa or use quinoa flour. Combine the butter, egg, and milk, before you fold in the grated cheese. You can use greased muffin tin to bake the mixture in preheated at 425 degrees for 10-15 minutes.

Quinoa Pudding

For dessert, quinoa pudding recipes are easy to prepare. You simply combine various ingredients such as cooked quinoa, raisins, milk, shredded coconut, brown sugar, vanilla, ground almonds or walnuts, beaten egg, cinnamon, salt, and orange grind. Then, pour it into a baking dish before placing into preheated toaster oven and cook for 45 minutes. You have the option to serve it hot or cold, whatever you prefer.

Quinoa Corn Bread

Preparing quinoa toaster oven recipes for corn bread begins by preheating the oven at 425 degrees. You must grind the quinoa in a blender and combine it with the rest of the dry ingredients namely corn meal, salt, baking soda, baking powder, and brown sugar. Mix the beaten egg and melted butter, then combine it with the dry ingredients. Place into a toaster oven and bake on a baking sheet for approximately 25 minutes.

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Marinades In Chinese Cooking Recipes - A Quick Marinade

Marinades in Chinese Cooking Recipes - A Quick Marinade

Zane Minninger

Marinades

Marinades are usually liquids you use on meats and vegetables before the cooking process. Many times this is done some time in advance up to a few days before the meal. Other times it is prepared just half an hour before you prepare one of your Chinese cooking recipes.

Flavoring Marinades

There are a few types of marinades you can use that do one of a few things. The flavoring marinade is to add flavor to the meat. In many Chinese cooking recipes this can be soy sauce, teriyaki sauce or other sauce such as fish, oyster or Hunan. Placing the meat in the liquid for anywhere from half an hour to overnight will flavor the meat. You can then add the meat and liquid all at once or take out the meat and just add it.

Quick Thick Marinade

One of my Chinese cooking recipes calls for a marinade that creates its own type of breading on the meat. It is one of the Chinese cooking recipes I use quite a bit. It coats the meat with a thick sauce that when cooked in a pan with a little oil creates a tasty skin on the meat.

Chinese Cooking Recipes Quick Marinade

It is suggested that this be done overnight or about 8 hours before you use it. It will still come out good if done only 30 minutes before cooking.

Ingredients

- 2 tablespoons of soy sauce

- 1 tablespoon of teriyaki sauce

- 2tablespoons of corn starch

Mix the ingredients together well and place the chicken in a zip top bag with it coating the chicken. It works best with cubed chicken rather than whole chicken breasts.

Cooking

Once you are ready to cook, heat a pan on medium high heat with a tablespoon or two of oil and pull the meat out of the marinade and place in the pan. Be careful as oil will splash a little burning you if it gets on you. Stir often until the chicken is cook all the way through.

Other Dishes

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Everything About Onions!

Everything About Onions!

Clance Lee

The onion is one of the oldest vegetables known to man and an essential ingredient in just about every, cuisine of the world. It is hard to imagine a vegetable basket without onions for they are the basis of so many different recipes.

Onions are edible alliums, or lilies. Many varieties exist; all of which are edible, but only a certain number are commonly used for culinary purposes, because some of the more decorative varieties are bitter-tasting and, although not actually poisonous, are simply not palatable. Today, as more and more people look for natural healing remedies, onions are also keenly popular for their medicinal properties. Alliums are also very beautiful in the garden, where their decorative heads form a spectacular display. I always leave one or two leeks and onions to go to seed, giving me a display of large purple flower heads.

It is actually easy to make the onion the star of the dish! Not just by upping the quantities so that it dominates, but by cooking the onions slowly to draw out the delicious sweetness that is onions, a flavor unknown to anyone who simply fries them quickly at the beginning of a dish before adding other ingredients.

Raw, sliced, sauteed, chopped, stewed, pickled, roasted or baked - however an onion is cooked it is a delight and an essential only for infinitely variable international cuisine, but also for healthy and flavorsome diet. And what of the occasional tea. Well, that's a small price to pay. Experience it and enjoy!

Interested to know how to grow your own organic vegetables including onions? Check out more about .

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California Culinary Colleges

California Culinary Colleges

You know you would like to study culinary arts. Either you are fresh out of high school or looking to make a career change. One thing is for sure - food is your passion. You've always loved cooking and you've always loved California. California culinary colleges are topnotch and will help you fulfill your dream of making a name for yourself in the food industry. Here is some advice on finding the California culinary college that is best for you.

First, decide what area of the culinary arts you would like to focus on. Would you like to focus on a particular cuisine? Would you like to be a pastry chef? Define your long-term goals as best as you can. If your dream is to own a bakery, it will probably be a good idea to focus on baking while you are in school. If you would like to own a restaurant, you need education that touches on all the aspects of becoming a restaurateur.

After you decide on which areas to focus, compile a list of California culinary colleges that are your best bets. A good school will have several areas of focus. But, if you prefer a smaller school, there are many great colleges that specialize. A good reason to find a school that has more options is that it will be easier for you to switch your major if your goals change.

When you do choose a culinary college, try to get a list of classes to take before you begin. Consider doing some reading and recipe-testing before you begin your education. The more you understand about cooking techniques and other aspects of the culinary world before you begin school, the better off you'll be. Remember that even though culinary school can be hard work, if you choose the right one, you will get the kind of education you've always wanted.

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Jamaican Jerk Chicken

Jamaican Jerk Chicken

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Jamaican Jerk Chicken (spicy-Hot-Delicious)

If you can't travel to Jamaica you can bring the flavor to you by having this treat, you'll love the heat and the flavor of this fiery jerk chicken.

There a quite a number of recipes for jerk chicken seasoning but there are a few ingredients that is a must: all spice (pimento), scotch bonnett pepper & thyme. You can make your own seasoning or you can buy the Jerk Seasoning at your local grocery or West Indian store.

Ingredients:

*8 skinless chickenless breast halves

* 1 lime

* 3 onion chopped

* 3 stark of escellion

* 2 teaspoon dried thyme

* 2 teaspoon ground all spice

* 1 teaspoon cinnamon

* 1 teaspoon dried pepper

* 1 teaspoon special jerk powder (optional)

* 1 teaspoon nutmeg

* 2 teaspoon ground ginger

* 4 garlic cloves, chopped

* 1/2 cup soy sauce

* 3 scotch bonnett

* 2 tablespoon oil

* 1/2 cup rum

Put all ingredients in a blender or food processor and mix on high.

Directions:

Place chicken in a large bowl and rub with salt and lime. Coat with jerk sauce and marinate for four hours or left overnight to get a better flavor.

Preheat barbeque grill or use oven set at 375 degrees, turn often to optimize cooking.

Remember there is no hard and fast rule to the ingredients you use, just make sure to use the three main ingredients which are scotch bonnett pepper, thyme and of course pimento (all spice). You can make it as hot as you want or not . I personally do not like it too hot and spicy so work with whatever works for you and do enjoy.

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What Is Culinary Art And Its Importance In A Chefs Career?

What Is Culinary Art And It's Importance In A Chef's Career?

If everyone adores your cooking and encourage you to pursue a career in cooking, you should learn culinary arts. Culinary is the art of cooking. Here you will learn different topics of culinary arts. For quality cooking right measurements, proper selection and accurate combination of ingredients are mot important.

To be an expert chef, it's necessary to learn which tool to be used, which are the best methods to prepare a dish and which ingredients to be used. Culinary art is a diverse field because of economic, aesthetic, nutritional, religious and cultural variances. Hence, it is necessary to join a good culinary school is the best place to learn culinary arts.

1. Fire is most important in culinary arts.

Use of fire is closely associated with culinary arts. Heat changes the food's texture, flavor and nutritional contents and even its appearance. Heating also disinfects the food and makes it softer. On the other hand freezing only slows down the expansion of bacteria.

2. Baking is most popular method in culinary arts

Baking is used for preparation of pastry-based goodies such as pies, tarts and cakes. In baking, food is cooked through applying dry heat evenly through the oven and onto the food.

The dry heat in the oven causes the starch to gelatinize and this causes the browning or charring of the outside of the food. Baking is an art that really need to master through a detailed practice.

3. Boiling creates Varity in Culinary Arts

Blanching, Pressure-cooking, Stewing, braising, steaming, infusion, poaching, double steaming, steeping and vacuum flask cooking are terms associated with boiling of food. Here you will learn the importance of some of this method in cooking. Submerging food initially in boiling water and later in cold water is used for firming of food. This method is called blanching.

Pressure cooking is when food is cooked inside an enclosed cooking tool that would limit the air that's coming in or going out of that tool - this technique speeds up the pace of cooking. Stewing is the most popular cooking technique amongst the culinary students in a culinary school. In stewing, meats are cut up into smaller pieces and along with some vegetables are simmered into a liquid.

Simmering is another technique where the liquid is barely kept away from its boiling point. Apart from boiling and baking grilling is another popular method in culinary arts.

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Solar Bread Recipes

Solar Bread Recipes

Solar bread recipes require a leavening agent (for example yeast or baking powder) to be fully functional and as a consequence can be slightly more challenging than the average solar recipe. Of importance is that the correct elevated internal temperature is achieved and maintained, and in this respect a minimum temperature of 350 ? F (177 ? C) is advised, although the higher the temperature the better. In terms of cooking times similarly rather cook for too long a period than not long enough. A temperature that is too low in a solar cooker generally will not allow bread baking to properly occur.

In addition it is advisable not to interrupt the cooking process whatsoever once the cooking of the bread has begun. Avoid at all costs opening the container with the bread in and similarly avoid opening the actual physical solar cooker. Compromising the internal cooking temperature can increase the propensity for the bread to collapse during cooking.

Another often overlooked precaution is the handling and treatment of the yeast. In this respect the rule of thumb is:

Depending on your solar cooker and individual set of circumstances you might need to experiment somewhat with solar cooking utensils to achieve successfully consistent solar bread cooking results. Different size lidded and non-lidded containers might need to be trialed over different periods of time.

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Popular Dishes From Greek Cuisine

Popular Dishes From Greek Cuisine

Greek cuisine has some of the most flavorful, delicious, and unique dishes in the world. Greek cuisine is diverse and varied, but is characterized by the use of certain ingredients such as olive oil, olives, certain cheeses, vegetables, herbs, fish, wine, poultry, rabbit, lamb, and pork. Of those ingredients, olive oil is the one most frequently used in traditional Greek dishes. Filo pastry is often a common ingredient as well. If you're looking for some delicious Greek dishes to try, here are a few classic dishes that you should definitely sample.

If you're looking for a tasty appetizer to start with, try a traditional Greek salad. In Greece the traditional salad is called a village or country salad. It most often contains various types of lettuce with large pieces of tomato, fresh sliced cucumber, red onion, flavorful kalamata olives, and feta cheese. It may be dressed with olive oil or balsamic vinaigrette. One of the most famous dishes in the world is the Greek souvlaki. Souvlaki is a quickly-prepared food consisting of pieces of meat, often sliced from a large piece of rotisserie meat. The meat may be pork, beef, or lamb. Traditionally lamb is used.

The dish may include grilled vegetables such as tomatoes, onion, and cucumber as well. The dish is then dressed with a sauce called tzatziki, which is a mixture of yogurt, cucumber, onion, garlic, salt, olive oil, and sometimes dill. Souvlaki can be served on a skewer or in a pita sandwich known as a gyro. Most Greek restaurants serve these dishes on their menu at all times.

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