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Outback Restaurant Recipes

Outback Restaurant Recipes

Sarah Gold

Have you ever had a delicious meal at an Outback Restaurant, and when you got home you wanted some more? The way the steak is cooked just right, and the way the Blooming Onion dish is represented...why it just makes you want some more! This article will explore cooking some Outback Restaurant Recipes at home.

The average American family eats out 3-4 times a week. Depending on how many family members you have, and on how far you have to travel (guess how much gas costs these days!), this can add up to a hefty penny. I agree, there is a certain taste to a restaurant meal, but does it justify the cost?

Outback restaurant recipes and recipes from other famous restaurants are closely guarded secrets. But, today, lots of cooks have sort of "cloned" and copied their dishes. These people love to cook and recreate the delicious taste. These recipes are then tested and re-tested in cooking forums where thousands (sometimes over 30,000) people cook these copy cat recipes and give their opinions. It is then tweaked just so, that you won't be able to tell the difference!

Lots of people go crazy over the food (& d?cor) at Outback Restaurants. While it's not feasible to recreate the Australian d?cor in your house, you definitely can create their delicious meals in your own home. Why not cook some Outback Restaurant recipes? Bring the restaurant to your own kitchen.

Cooking Outback restaurant recipes might be a challenge at first. But with step by step instructions it will become a joy. (And I'm not even talking about eating it!) You will save money, save gas, get a delicious meal and get tons of compliments!

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Italian Cuisine

Italian Cuisine

When someone mentions the Italian cuisine, immediately all we think is about their delicious pizzas and pastas. Yes, Italian pizza is well -known all over the world, but Italian cuisine is not just all about pizzas. The main reason for the popularity of Italian food is their taste, and is delicious. The secret lies in the quality and the freshness of the ingredients that they use in making this marvelous food.

Lets look little bit in the history of Italian kitchen. The Italians believe that their nourishing and tasty food was borrowed from the Greeks. The regular meals consists food prepared with chickpeas, dry figs, lupines, salted and dry fish, pork, pickled olives. On special occasions such as weddings or festivals different delicacies were prepared. A few dishes from the Italian cuisine belongs also to Magna Graecia and this include honey sauces, sweet meats made from almonds and walnuts, soups and meats made in vinegar.

It's interesting that sumptuous feasts were associated with ancient Roman nobles.

In many countries is common to eat a good salad as entrance, but not in Italy, they eat the salad as a side plate for the second dish. We can find tourist restaurants in main cities that propose rich salads for the tourists, but don't expect an Italian to ask for one, because they'll never do it.

A traditional Italian meal will consist of the following courses:

? Anti - Pasto: this consists of hot and cold appetizers.

? Primo: this has dishes like pasta, risotto or even soup. This is the first course.

? Secondo: this consist the main dish of fish or meat.

? Contorno: this is the side dish of salad or vegetables. A traditional Italian menu will feature salad after the main course.

? Dolce: this is the desert course.

? Caffee: here you will be served a cup of espresso.

? Liqueurs: this course is also referred to as the "Coffee Killer "where you will be served grappa or amaro.

If you want to learn how to cook this tasty Italian food you could start with playing the cooking games which offers you by playing and having fun also great tips about cooking, serving and decorating the food. So have fun and learn some great and delicious recipes at the same time. Enjoy!

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Israeli Recipes And Cuisine

Israeli Recipes and Cuisine

Israel is home to a very varied and diverse cuisine. This is because immigrants from all over the world have introduced recipes, there are of course traditional Jewish recipes, and Arab influences have been absorbed too. Israeli cuisine can be broadly divided into two main categories: Israeli-Mizrahi cuisine, which is influenced by Arab cuisine, and traditional Israeli cuisine, which is influenced by the various countries from which Jews immigrated to Israel, and includes Ashkenazi, North African, Balkan, Yemenite, Iraqi and North American dishes, although many dishes have gained popularity outside their original ethnic origin.

Some Israeli dishes include:

- Israeli salad - Finely diced tomatoes and cucumbers, dressed with lemon juice and olive oil.

- Matbucha - A salad made from tomatoes, roasted peppers, oil and garlic, which are cooked together and then allowed to cool.

- Labneh - Yogurt strained to remove the whey.

- Skhug, also known as "kharif" - A spicy dip/sauce, originally from Yemen. The dip is made from fresh hot peppers, coriander, garlic and spices. There are several variants including skhug adom (red skhug, made from red peppers), skhug yarok (green skhug made green peppers), and skhug chum (brown skhug, made using green peppers and tomatoes).

- Jachnun - Rolled dough, slowly baked over night, and eaten with tomato dip, hard boiled eggs and skhug.

- Shakshouka - Eggs, tomatoes, onions and garlic. Usually eaten with pita bread.

- Shawarma - The Israeli version of doner kebab. Served with bread and salad, and hummus or french fries.

- Malawach - A thin bread made of many layers, similar to a cr?pe.

- Kibbeh - Ground (minced) meat, flour and spices, fried.

- Falafel - Balls or patties made from fava beans or chickpeas, and fried.

- Sambusac - Small triangular fried pastries, containing various savory fillings.

- Bourekas - Savoury pastries.

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Fresh Chilli , The Seasoning In Oriental Cuisine Info Ombudsman At : Sinhalese

Fresh chilli , the seasoning in Oriental cuisine Info Ombudsman at : Sinhalese

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Sambal is the author of many delicious Asian dishes. The hottest chilli is also freshly made . And everyone can do very well themselves .

Sambal , a flavor enhancer in Indonesia

Sambal is a flavor enhancer in Indonesia, but the hot stuff has found its way to other Asian cuisines . Moreover, in Suriname sambal an important part of the kitchen now .

What is sambal ?

Sambal is traditionally ground chilies ( or Tjabe Lombok in Indonesia are mentioned) . What emerges is striking is that the chili also known as chili pepper or red pepper is known not occur in Indonesia . because the vegetable is picked up by Europeans from South America and then introduced in Asia .

Green pepper

The green pepper is an immature form of red pepper . ( A green pepper is an unripe red pepper ) . In Suriname , they like and there is extra hot sambal made from Madame Jeannette peppers .

What is sambal made?

Sambal in Indonesia by the peppers , salt and oil in a tjobek ( mortar ) grinding the oelek oelek (the pestle) . The variety of chilli caused by other ingredients to add such as tomato , shrimp paste ( shrimp paste ) , from , djahe , garlic or nuts kemiri .

sambal eaten too much ?

People who deliberately or accidentally ate too much chilli can be pretty burden of it . They start to cough , get nervous , it comes out their nose . Drinking water is something everyone is quick , but that makes it even worse . A scoop of plain white rice or sugar helps however .

Sambal , use

Sambal is used by many people for a tasty meal that could be already cooked . ( like mustard) sambal but may also simply be used in cooking . By first some sambal to cook and then meat , fish or vegetables and add other ingredients , can easily be used in cooking . It is the rule of thumb that the unfired and red chili is mostly used by the cooking and baked dark variant as an appetizer at dinner. The fried sambal is also less sharp than the uncooked .

Sambal as punishment

Incidentally, sambal with Indian people also used other than at dinner. Indian children weird language bezigden could sometimes count on one spoon chilli in the mouth . ( Compare it to rinse the mouth of a child with Dutch soap) . Moreover , most Indian people eat their meals still sambal . Whether that is an oriental dish or just sauerkraut , chili and by almost anything goes beyond the self- made .

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Trying All The Worlds Cuisine On A Restaurant World Tour

Trying All the World's Cuisine on a Restaurant World Tour

While the world continues to become a smaller place as we become more and more connected by the internet, planes and email, the world still retains huge diversity in culture, food and music.

While arguably this is becoming less and less so (who thought we'd ever see a McDonald's in nearly every country in the world?), the distinctions still remain clear: if you ask someone what American food is, they'll likely reply hamburgers and hot dogs; Italian and the response is pizza and pasta; Indian and you'll hear shouts of curry; Chinese will have them shouting chow mein, egg rolls and chicken fried rice. Regardless of where you are in the world, there is an acceptance that there are different types of food, which have evolved from the different cultures of the world.

In an attempt to try as many of the different cuisines in the world (and there are a lot more than I could have ever imagined), I went about creating myself a "Restaurant World Tour" where each week I would go to a new restaurant and try the cuisine of a different country. I've tried a few of the usual suspects while on my tour, such as American and Chinese, but I've also tried some of the more unusual cuisines of the world.

I have to say that my most "out-there" experience was a visit to an Ethiopian restaurant in Tampa. I'm not going to lie and say that it was also my most enjoyable experience, but the point is that I made a concerted effort to try it, without which I would never have experienced the range of foods that I now have, including Korean, Vietnamese, Peruvian and Austrian.

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Cooking A Turkey Cajun Style; Super Secret Recipe

Cooking a Turkey Cajun Style; Super Secret Recipe

Lance Winslow

Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.

First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.

If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.

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A Brief History Of Thai Food

A Brief History of Thai Food

Thai cuisine is unique amongst all the food of Southeast Asia and is by far the most well-known. It is different from neighbouring Chinese and Indian cuisines which influenced it and is very easily identifiable as it incorporates a fantastic blend of all the five taste groups: sweet, sour, bitter, salty and spicy. Thai food is of course best known for being very hot and spicy and many dishes use a lot of fresh chili. Over the years Thailand has used foreign influences and combined them to make a world-famous cuisine that is uniquely Thai.

Thailand, in the days when it was known as Siam, used to be the cross-roads of east-west trading and shipping routes, which means that its culture, religion and cuisine have been influenced with both Persian and Arabian elements. In the more recent past, other foreign recipes have been mixed with traditional Thai dishes and have resulted in a flavour that is unique to this country.

"Tai" people were the original settlers of Thailand and came from the valleys of the mountainous region of Southwest China (now known as Yunnan) sometime between the sixth and thirteenth centuries. They migrated into what we now call northern Thailand, Laos, northern Vietnam and northern Myanmar. Bringing their influence from China they mixed their knowledge with the former people of the southern peninsula and incorporated all the new herbs and spices of that southern region, resulting in many similarities between Thai and Chinese cooking.

In addition to this migration, the foreign trade also bought a lot of influence - most significantly the Portuguese, who brought many sweet flavours and even the red chilli, and the Buddhist monks who brought curry from India. Traces of this Indian influence can still be seen today in dishes such as Massaman curry and yellow curry.

These days Thai cuisine continues to evolve, grow and transform, taking new influences and fusing them with old and Thai food is now enjoyed in restaurants all over the world. As appreciation for this unique cuisine continues to grow, the food is a continual exploration of global cooking techniques, ingredients and styles. This is further fueled by modern overseas trading and immigration, with ingredients so easily available all over the world and the ability of people to work in kitchens anywhere they please, bringing their skills with them across the globe. Finally with the internet and the global spread of information, as well as modern mass-tourism, the influence of foreign foods on Thai cuisine has never been so big.

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Frying A Pan Fried Pizza

Frying a Pan Fried Pizza

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Looking for a fast, easy way to make Pizza? This is the answer. No messing around making bread dough, and you can have this prepared, cooked and on the table before the kid on the end of the phone at Domino?s has finished trying to sell you a 2 liter coke. You don?t even have to tip the delivery driver.

You can top this pizza with just about anything you want, but for this one, I am going to do tomatoes, olives and anchovies. I guarantee the family will love it. They take about ten minutes to make, and if your family all like a different toppings, no problem, they can do their own. Make it a family affair.

You will need:

Equipment:

Ingredients:

For the dough:

For the topping:

First, prepare all the ingredients for the topping and place in small bowls. Now, make the dough: sieve the flour, salt and pepper into a bowl, add the olive oil then the water. Mix to a soft consistency with your hands ? the dough should not stick to the sides of the bowl. Sprinkle some more flour on a work surface and roll out the dough to fit your skillet. 8 ? 12 inches, depending.

Heat a tablespoon of olive oil in the skillet and when the skillet is hot, cook the dough over a low heat for 5 minutes. Add another tablespoon of oil and turn the dough over to cook the other side for another 5 minutes. While the dough is cooking, add the toppings starting with the tomato puree, then some chopped tomatoes, then the cheese, olives and herbs, with the anchovies last. Preheat the broiler.

Make sure the bottom of the dough is a nice golden brown color and transfer the pizza to the broiler. Cook for about 2 minutes until the cheese has melted and is going brown. Serve immediately with a fresh salad and a heavy Italian wine (or something less strong for the kids.)

This is a wonderful family recipe that allows you to get the kids involved ? they can pick and choose their own toppings and the pizzas are ready a few minutes apart ? the next one can be in the skillet while the first one is under the broiler. Way better than delivery ? you know what went into it and it?s always what you ordered.

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Cooking Home Made Meals

Cooking Home Made Meals

The popular perception is that there's a steep learning curve involved in the advanced cooking techniques required for creating delicious meals. While there's always room for improvement, most people should be able to reach the point of cooking delicious gourmet meals in a relatively short amount of time.

Here are some tips for getting to the point where you can cook great homemade meals.

Learn as much as you can about the art of cooking. Buying a few cookbooks or even taking a class can help tremendously. I started out only being able to cook simple dishes, and only when I had step-by-step instructions to guide me along the way.

Then I discovered the joys of cooking while studying abroad in Italy. I learned the basics and when I came back home, I was much more excited to learn how to cook. Getting out and developing an interest in cooking is all that it really takes to spur you into taking a class or taking the time to learn it yourself.

Practice your cooking craft, and test the results on others. It's great for your cooking confidence when friends and family members complement you on your tasty dishes. Whatever the situation, it will always give you a boost to hear that others are enjoying your food.

Once you're familiar with the basics, develop your skills by getting others to try your food at every opportunity you get. Ask for their opinions and use them to become a better cook.

Once you see improvements in your skills through practice and the suggestions of others, make a serious effort to educate yourself through books, videos, or classes. Try to expand your repertoire to include more difficult dishes. Desserts are a good choice for this step, as they require the right presentation and there's little room for error in taste.

Books are always helpful, whether they teach you to cook entrees or desserts. Keep practicing your cooking and you'll see definite improvements in all areas of your skills.

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Roast Leg Of Lamb Cooking Tips

Roast Leg of Lamb Cooking Tips

A roast leg of lamb is the perfect family meal for Sunday dinner. There are a variety of recipes for roasting a leg of lamb but one of the French recipes that I use the most is a simple method that results in a delicious and tasty roast lamb dinner. Its simplicity brings out the wonderful flavour of the lamb and it never fails to please everyone.

When buying your leg of lamb you may wonder what size you will need. This will depend on how many people you are going to have for your meal.

A 6 pound (2.70kg) leg of lamb will feed about 8 - 10 people so you can judge by this what weight you will need for your meal. For a smaller number of people you will need a smaller joint of meat. Your butcher will even sell you half a leg if it is just for 2 people, so ask him for what you need.

You can either leave the bones in or remove them yourself which is quite easy but a good butcher will do this for you if you ask him.

Before cooking your lamb, dry it well with paper towels as this will help it to brown well when cooking.

Brush your leg of lamb with melted butter or a mix of butter and oil. There is no need to add any more fat as lamb is a very fatty meat and will have enough fat of its' own to produce a very tasty roast.

Preset your oven to 450F (230C/Gas 8) so that you start the lamb cooking in a very hot oven. This is to start it browning by turning and basting it for the first fifteen minutes. The oven is then lowered to 350F (180C/Gas 4) to continue the cooking. There is no need to continue basting.

Cook for about an hour. You can cook it longer if you want it cooked more.

To test if your leg of lamb is cooked to your liking, simply stick a fork into it and if the juices are red it is cooked rare. If they are a paler rose colour it is medium rare.

When the lamb is cooked to your liking remove it from the oven and let it rest for half an hour. This makes it much easier to carve.

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Unique Tex-Mex Stuffed Pepper Recipe

Unique Tex-Mex Stuffed Pepper Recipe

64
Amazon Price: $21.46List Price: $29.99

Are you looking for an interesting twist to a traditional stuffed pepper recipe? While bell peppers stuffed with ground beef and rice are really delicious, they aren't the most original of recipe ideas. If your family likes traditional stuffed peppers, they're sure to enjoy this unique Tex-Mex Stuffed Pepper recipe that doesn't have any ground beef or rice.

The superstars of this unique stuffed pepper recipe are two things that you really wouldn't expect to find inside a bell pepper. Once you try this delicious dish with a slightly southwestern flair, however, it's sure to become a dinner staple in your home.

Tex-Mex Stuffed Pepper Recipe

Ingredients:

Cooking Instructions:

1. Preheat the oven to 350 degrees.

2. Line a casserole dish with aluminum foil and spray with nonstick cooking spray.

3. Cut the bell peppers in half, and remove the seeds.

4. Place each pepper half, open side up in the lined casserole dish.

5. Drain the corn.

6. Mix the corn, salsa, and the diced chile peppers together in a medium bowl, stirring until well combined.

7. Spoon the corn, salsa, and chili mixture into each pepper half in equal proportions.

8. Sprinkle the bacon pieces over each stuffed pepper in equal proportions

9. Sprinkle the bacon pieces over the stuffed peppers in equal amounts.

10. Place the peppers in your preheated oven and bake for 30 minutes.

Serving Suggestions

These tasty Tex-Mex stuffed peppers are delicious as a main dish or a side dish.

You can even leave the bacon off if you would prefer to enjoy a completely meatless meal.

Suggested toppings include: additional salsa, sour cream, and guacamole.

If you are using this recipe as a main dish, it tastes great with sides of refried beans and Mexican rice.

If you use this as a side dish, you may want to try serving roasted chicken, carne asada, or homemade beef, chicken, or cheese quesadillas as the main course.

Tortilla chips are also delicious with this meal.

You can substitute cooked fresh corn or thawed frozen corn for the canned variety.

You probably won't have any leftovers, but if you do, you can easily reheat them in the microwave or your toaster oven.

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Famous Restaurant Recipes - Do You Fancy Cooking Them At Home?

Famous Restaurant Recipes - Do You Fancy Cooking Them at Home?

Peter Shuker

What I mean by a famous restaurant, is a restaurant that resides in a town near you, that is part of a national chain of famous restaurants , maybe even international, in some cases. The main problem with these chains, is that the service, is not quite what it could be or should be, as a result of the de-personalisation that occurs.

Famous restaurant recipes are not necessarily the tastiest of meals, but because we eat when we go out for pleasure, then you seem to relate the atmosphere and the ambience of a famous restaurant as being the tastiest of menus, because normally we are amongst friends and relatives.

How many of us have visited a famous restaurant and then after the meal, or even during it, you make a complaint to the chef and or the service, due to your steak being over/under cooked or your main course arriving and you having to endure a delay for the vegetables to arrive and then you find everything has gone cold.

The treatment in a famous restaurant then has the potential to create a negative feeling , for the rest of the evening, especially considering the cost of the meal for you and your family.

Children tend to be attracted to the famous restaurant brand names, like the one with the golden arch or the one that sells chicken from Kentucky, this is due to the massive marketing budget that these large companies spend each year, which runs into $m's.

How would it make you feel to be able to cook the exact recipes that you, at the moment can only get, if you pay the exorbitant prices at these famous restaurants.

To be able to cook the exact recipes and even, if you chose to, to substitute some of the ingredients for those that are a little healthier, for example, if the product listed sour cream, you could replace with natural yoghurt or low fat mayonnaise, instead of full fat, sweetener instead of sugar. There could be lots of ways of increasing the healthiness of the famous restaurant recipes.

See for yourself

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The Influence Of Escoffier Recipes On French Cuisine

The Influence of Escoffier Recipes on French Cuisine

For dinner on a special occasion or on that important date, whenever we have a need to celebrate or impress, more often than not it is French restaurants we turn to. So strong is our trust in its power to pamper and tantalize our gastronomical senses. But not many realize that most of the credit for French cuisine, the way we know and love it today goes to a single man- Auguste Escoffier who revolutionized the world of haute cuisine about a hundred years ago. His methods have formed the foundation for modern French cooking and in fact many of the dishes we enjoy today are Escoffier recipes.

I am sure you will agree with me that a dish can taste only as good as the sauce it is served with. The importance of sauces in any cuisine cannot be stressed enough as it is the source of flavor for its dishes. The fact that one half of all sauces we use today are rooted in Escoffier recipes (the other half being creations Antoine Careme, Escoffier's guru), demonstrates the extent of Escoffier's influence in French cuisine.

Escoffier is also responsible for the creation of several dishes commonly found on the menu including the likes of ox tail soup and crepes suzette. He had a particular fascination with naming recipes after his famous guests. It may have been a marketing strategy-- an attempt to create novelty in the menu piquing the curiosity of customers at his restaurant. Whatever may be his motives, it has left us with several fantastic dishes with amusing names and stories behind them. Be it the Peach Melba, named after the famous soprano Nellie Melba or Tournedos Rossini in homage to the Italian composer, Gioacchino Rossini. He is also famous for the Cuisses de Nymphe Aurore, a dish he created for the Prince of Wales.

It is said that by the time he retired the count on Escoffier recipes had crossed 10,000. So it is safe to say whether it is in the Marie Rose sauce your prawns are served with or the Melba toast that is served with your soup, the next time you go out to enjoy a French meal, you are sure to find Auguste Escoffier somewhere in it.

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Joy Of Cooking Recipes

Joy of Cooking Recipes

Joy of Cooking recipes are still some of the most popular throughout the whole of America. The book "Joy of Cooking" was first released way back in 1931 by Irma Rombauer and since then it has been updated many times. It is one of the most talked about cookbooks because its recipes are easy to make and simple to follow. It has many sections which other cookbooks just don't deal with.

The Joy of Cooking book made a massive change about 13 years ago. It was the first time that they allowed recipes in there that were from other chefs and cooks. This didn't go down very well with the regular purchasers of the book. They said it had now become less friendly and some of the most popular recipes had been removed completely.

So taking this on board, the creator released another version very recently, which reverts back to her own unique style. This was to celebrate a whole 75 years since the book was first introduced and all the favourite sections were brought back too. Joy of Cooking recipes can be followed quite easily yet again in this new version, which brought satisfaction to many people.

You can grab a copy of the book from your local book store or shop online at places such as Amazon or even buy a copy from EBay if someone wants to sell their own copy. Joy of Cooking really brings good old fashioned home cooked recipes to you in a very easy to follow manner. That is why it has become so popular and will continue to do so in the future.

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Which Is The Best Italian Dish?

Which is the Best Italian Dish?

Andrew J Smith

Italy has the best cuisine in the world and thousands upon thousands of recipes that are exceptional.

After well over ten years of living in Italy I have begun the arduous and nearly impossible job of trying to discover the greatest Italian dishes. This article mentions a few of the dishes that I believe are amongst the greatest dishes in Italy. The dishes are listed in no particular order:

Lasagna

Well of course Lasagna had to be included, a real Italian classic. Lasagna hails from the Emilia Romagna region of Italy. Literally thousands of recipes for lasagna now exist but the authentic recipes from Emilia Romagna are still the best. After all why change something that has been perfected over centuries?

Agnolotti

Agnolotti is a pasta dish that is very similar to ravioli but much nicer, agnolotti comes from the Piedmont region of Italy and the meat filled version of Agnolotti is best served in a wild boar broth and ideally should be followed by the wild boar nicely roasted and accompanied by polenta. The smaller and more delicate Agnolotti dal Plin are particularly good.

Authentic Italian Meatball from Venice

A simple, yet classic recipe, very easy to make and nothing like some of the more elaborate recipes for meatballs that are now common in Italy and around the world. The key to making it right is to use the authentic Italian ingredients.

Sarde in Saor

Again a very simple recipe, this time for sardines, and once again a recipe from Venice which you will find served in most authentic Venetian restaurants.

Melanzane alla Parmigiana

Done in the oven, this is a superb dish. It is one of those that will taste even better the day after it is made.

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Cooking A Turkey Cajun Style; Super Secret Recipe

Cooking a Turkey Cajun Style; Super Secret Recipe

Lance Winslow

Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.

First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.

If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.

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Teriyaki Chicken Recipe

Teriyaki Chicken Recipe

Teriyaki (kanji) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.

The word "Teriyaki" Origins:

The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.

The tare is traditionally made by mixing and heating soy sauce, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.

Teriyaki can also be served cold, as it often is in bento menus.

Teriyaki Chicken Sauce

In non-Japanese cultures, any dish made with a teriyaki-like sauce, or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.

Baked Teriyaki Chicken Recipe

Although teriyaki chicken recipe change from region to another, baked teriyaki will always stay one of my favorite and easiest recipes:

Ingredients

Directions

That's it for now

Bon App?tit

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Portuguese Cuisine

Portuguese Cuisine

Portugal is a western Europe country known for its long maritime tradition. The country shares its only land border with Spain, and thus, geographically speaking, is relatively isolated. Portuguese cuisine reflects this history - it is quite different from the cuisine of other countries in Europe, but also exhibits many influences from Africa, the Far East, the East Indies, and the New World.

Some popular Portuguese recipes include:

* Alheira - Portuguese sausage. It is made using meats other than pork, such as chicken, duck, rabbit or veal. It is usually cooked by frying in olive oil, and then served with boiled vegetables and potatoes. The sausages origins lie in the Portuguese Inquisition when the Portuguese Jews invented it as a way to deceive the Portuguese Inquisition.

* Caldeira - A mixed fish stew (it may also sometimes contain shellfish). The stew contains onions, potatoes and tomatoes and is flavored with spices. The exact choice of spices used may vary, but allspice, cloves, curry power, ground ginger, nutmeg, piri-piri and saffron are common.

* Cozido ? portuguesa - A meat stew. It may be made using pork, beef or chicken. Other ingredients usually include Portuguese smoked sausage, cabbage, carrots, potatoes, rice and turnips.

* Cabidela - A dish made from chicken or rabbit. After the animal is killed, it is hung upside down and the blood drained. Rice is then cooked together with the meat and the blood.

* Bacalhau - Salted cod. There are many ways that it can be prepared - some Portuguese claim that as many as a thousand different ways.

* Sardinhas assadas - Grilled sardines

* Past?is de nata - Small creamy tarts, eaten as a dessert.

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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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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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Olympics-Dalai Lama UK trip ruffles Chinese feathers


Olympics-Dalai Lama UK trip ruffles Chinese feathers


chinese
SALFORD, England, June 15 (Reuters) - The Dalai Lama walkedinto an Olympic row with China on Friday on a visit to Leeds innorthern England, the city ...


Chinese sentenced to death for trafficking infants


chinese
A Chinese court says it has sentenced a woman to death for trafficking and abducting 223 infants from late 2009 to August 2010.





Orignal From: Olympics-Dalai Lama UK trip ruffles Chinese feathers

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Latest Chinese News


China Apologizes to Woman Forced to Abort


chinese
Three Chinese officials have been suspended and the government has apologized to a young Chinese woman, Feng Jianmei, after she was forced to abort her ...


Using new media, Chinese try out food activism


chinese
Shanghai grad student Wu Heng hadn't planned to become a food activist but he couldn't stop himself after reading a news story about cooks slathering pork in ...


China's first female astronaut: Who is she? (+video)


chinese
Liu Yang, a fighter pilot, is slated to become China's first female astronaut to travel into space on Saturday.



Orignal From: Latest Chinese News

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Fast And Healthy Recipes

Fast And Healthy Recipes

61
Tilapia Is One Of The Most Delicious Fish Ever.

Delicious Baked Tilapia

Here you get so much flavor with so few ingredients and I guarantee you that almost anyone will love delicious baked tilapia. If your currently fishing around for a delicious healthy recipe for your family then you've found one of the best ever.

A quick and easy crumb topping makes this a ideal busy night recipe that will have people thinking you have spent all day cooking this when you can really have this delicious dish on your table in 30 minutes or less.

1. 1 Cup Soft Italian Bread Crumbs.

2. 1/2 Cup Fresh Grated Parmesan Cheese.

3. 1 Tablespoon Fresh Minced Garlic.

4. 1 Teaspoon Ground Italian Seasoning.

Tilapila Fillets, as many as needed to serve your family or guests.

Combine ingredients 1-4 in a large bowl and mix together well. Dip your Tilapila Filet in a beaten egg bath and then into the breading mix.

Bread your filets and bake at 425 degrees until your fish is golden brown. About 8-10 minutes.

COMMENTS

Do you have comments, tips or suggestions please post them below now.

This delightfully delicious recipe goes great with baked tilapia.

Sauteed Corn with Tomatoes and Basil Recipe

Here's a delightfully delicious recipe to go with your baked tilapia above.

For You Recipe You Will Need.

1. 2 Cups Fresh or Frozen Corn.

2. 2 Tablespoons Olive Oil.

3. 4 Cups of Cherry Tomatoes cut in half.

4. 1 Teaspoon Salt.

5. 1 Teaspoon Black Pepper.

6. 4 Fresh Basil Leafs Diced Fine.

In a large skillet saute your corn until it is tender. Then add in your tomatoes, salt , and pepper and cook for 2 minutes longer. Now remove from the heat and sprinkle on your fresh chopped basil.

COMMENTS

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Portuguese Cuisine

Portuguese Cuisine

Portugal is a western Europe country known for its long maritime tradition. The country shares its only land border with Spain, and thus, geographically speaking, is relatively isolated. Portuguese cuisine reflects this history - it is quite different from the cuisine of other countries in Europe, but also exhibits many influences from Africa, the Far East, the East Indies, and the New World.

Some popular Portuguese recipes include:

* Alheira - Portuguese sausage. It is made using meats other than pork, such as chicken, duck, rabbit or veal. It is usually cooked by frying in olive oil, and then served with boiled vegetables and potatoes. The sausages origins lie in the Portuguese Inquisition when the Portuguese Jews invented it as a way to deceive the Portuguese Inquisition.

* Caldeira - A mixed fish stew (it may also sometimes contain shellfish). The stew contains onions, potatoes and tomatoes and is flavored with spices. The exact choice of spices used may vary, but allspice, cloves, curry power, ground ginger, nutmeg, piri-piri and saffron are common.

* Cozido ? portuguesa - A meat stew. It may be made using pork, beef or chicken. Other ingredients usually include Portuguese smoked sausage, cabbage, carrots, potatoes, rice and turnips.

* Cabidela - A dish made from chicken or rabbit. After the animal is killed, it is hung upside down and the blood drained. Rice is then cooked together with the meat and the blood.

* Bacalhau - Salted cod. There are many ways that it can be prepared - some Portuguese claim that as many as a thousand different ways.

* Sardinhas assadas - Grilled sardines

* Past?is de nata - Small creamy tarts, eaten as a dessert.

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Easy And Quick Vietnamese Chicken Noodle Soup Recipe Pho Ga

Easy and Quick Vietnamese Chicken Noodle Soup Recipe (Pho Ga)

77
Pho Ga
Source:

Chicken Pho (Pho Ga)

Do you love chicken noodle soup and want to try something new than your regular one ? Then try Vietnamese version of chicken noodle soup or Pho Ga.

As we know pho is traditional noodle soup from Vietnam. If we ask someone to name Vietnamese dishes, mostly Pho will be on top of the list. The well known version of Pho is beef pho (Pho Bo) whilst chicken pho (Pho Ga) has gained popularity recently. Pho ga consists of chicken meat, rice noodle and clear broth. Mostly served with some condiments such as herbs, beans sprouts and sauces. The broth has distinctive fragrant aroma and flavorful since it is simmered in spices for long hours.

Despite the convenience of buying pho from your favorite Vietnamese restaurant, nothing beats as your own homemade noodle soup. Here is my easy and quick recipe of pho ga. It will take just about 45 minutes from start to finish instead of the usual 3-4 hours.

What You Need for Fixing Pho Ga

Serve 4

Ingredients:

2 lbs chicken breast

3 star anise

3 cloves

1 tbsp coriander seeds

8 cups chicken stock

1 small onion

1 ginger (2-inch)

2 tbsp fish sauce

1/2 oz rock sugar

8 oz dry flat rice noodles

Garnish:

2 cup beansprouts, washed and drained

coriander leaves or cilantro

mints leaves

basil leaves

lime wedges

Thai red chili, thinly sliced

scallion, thinly sliced

onion or red onion, thinly sliced

fish sauce

chili sauce or sriracha sauce

hoisin sauce

How to Fix Pho Ga

More Vietnamese Recipes

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2 weeks ago

Sounds great. Vietnamese food is delicious, pho sure!

2 weeks ago

When Uncle Sam let me visit Viet Nam I had some of this, it was very good. Now I know what I was eating, will have to try and make it from your recipe to see if still tastes as good as it did then.

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The Influence Of Escoffier Recipes On French Cuisine

The Influence of Escoffier Recipes on French Cuisine

For dinner on a special occasion or on that important date, whenever we have a need to celebrate or impress, more often than not it is French restaurants we turn to. So strong is our trust in its power to pamper and tantalize our gastronomical senses. But not many realize that most of the credit for French cuisine, the way we know and love it today goes to a single man- Auguste Escoffier who revolutionized the world of haute cuisine about a hundred years ago. His methods have formed the foundation for modern French cooking and in fact many of the dishes we enjoy today are Escoffier recipes.

I am sure you will agree with me that a dish can taste only as good as the sauce it is served with. The importance of sauces in any cuisine cannot be stressed enough as it is the source of flavor for its dishes. The fact that one half of all sauces we use today are rooted in Escoffier recipes (the other half being creations Antoine Careme, Escoffier's guru), demonstrates the extent of Escoffier's influence in French cuisine.

Escoffier is also responsible for the creation of several dishes commonly found on the menu including the likes of ox tail soup and crepes suzette. He had a particular fascination with naming recipes after his famous guests. It may have been a marketing strategy-- an attempt to create novelty in the menu piquing the curiosity of customers at his restaurant. Whatever may be his motives, it has left us with several fantastic dishes with amusing names and stories behind them. Be it the Peach Melba, named after the famous soprano Nellie Melba or Tournedos Rossini in homage to the Italian composer, Gioacchino Rossini. He is also famous for the Cuisses de Nymphe Aurore, a dish he created for the Prince of Wales.

It is said that by the time he retired the count on Escoffier recipes had crossed 10,000. So it is safe to say whether it is in the Marie Rose sauce your prawns are served with or the Melba toast that is served with your soup, the next time you go out to enjoy a French meal, you are sure to find Auguste Escoffier somewhere in it.

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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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Cooking With Delicious Rattlesnake Meat

Cooking with Delicious Rattlesnake Meat

Rattlesnake meat is a southwestern delicacy. If you haven't ever eaten rattlesnake, you are in for a real treat. No, it doesn't taste like chicken! It has a much gamier flavor - much more reminiscent of pheasant, frog legs, alligator, or even elk.

There are two ways to cook rattlesnake meat: De-boned, or with the bones still intact. If you cook it with the bones intact you will have to deal with them while eating it. This is no big deal really, and in fact many "just the snake" type recipes (baked snake, southern fired snake, etc.) call for the snake to be cut into pieces and cooked with the bones.

Using the snake meat in chili or other dishes where the meat is blended into the dish calls for removing the bones. This can be done by simmering the snake carcass for an hour in a pot of water with some lemon juice and maybe a little bit of spices. Then the meat will come off the bones easily. Be sure to taste it before mixing it in with the other ingredients!

Here is an easy-to-make recipe for Rattlesnake Chili:

1 large onion, chopped

3 large garlic cloves, minced

1 red bell pepper, chopped

3 jalapeno peppers, chopped

1 28 oz. can diced tomatoes

1 15 oz. can tomato paste

1 28 oz. can chili beans

1/4 cup chili powder

2 tsp. cumin

1 tsp. salt

1 tsp. black pepper

2 lb. rattlesnake meat

juice from 1/2 lemon

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.

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Steak Cooking Tips

Steak Cooking Tips

These great steak cooking tips will help you cook the sort of steak that you thought only professional chefs could create!

? One of the most important steak cooking tips is to start out with a good steak in the first place! A poorly cooked steak that is of prime grade will still likely taste better than a low grade steak that is cooked well.

? Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

? For a great steak, get a great cut of meat like top loin or filet mignon.

? Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees. ? Ditto on turning your steak with forks - you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best... then you do not have to get too close to the heat).

? Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

? Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

? Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

? When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

? If cooking your steak in a pan, be sure to oil your steak rather than the pan.

? Once you are done cooking your steak, take it off the heat source and let it "rest" for at least five minutes. This will allow the juices to spread out.

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My Two Favorite Family Recipes For Alaskan Salmon Roasts

My Two Favorite Family Recipes for Alaskan Salmon Roasts

53

A is 1/4 of a salmon or larger depending on its size.

Oven Salmon

1 Roast

2 sliced

2 Lemons

Salt and to taste

Fresh Kale Optional and cotton string for cooking

Pre heat oven to 400 degrees F. Thoroughly wash salmon roast inside and out. Pat dry with paper towel. Lay out string and kale on flat surface in readiness to bundle the roast. If you aren?t using kale lay out aluminum foil and smear butter all over the side that will be next to the fish. Lay fish on top and stuff with 1 to 2 sliced onions. Squeeze the juice of 1 lemon inside the salmon over all the onion. Sprinkle with salt and pepper. Bundle the salmon/ wrap it with the kale and tie with string or wrap with the aluminum foil. Place in steamer, if you don?t have a steamer place on top rack with a large baking dish of water beneath it on the next rack. Bake for 40 mins to 1 hr. It is done when tested with a meat thermometer tand the emp reads 125 degrees or meat flakes easily.

I usually make this for holiday dinners such as Thanksgiving and Christmas it's easy and doesn't take much time so I can concentrate on other cooking projects for our feasts. Besides it's part of Mom's families traditional Christmas meal.

Barbequed Salmon

1 Salmon Roast

1 Bottle Italian Dressing

1 - 12 oz bottle of honey

The day before you are to cook the roast place it in a deep pan and cover with Italian Dressing. Marinate over night. When you?re ready to cook it heat up your barbeque with a mixture of charcoal brickets and alder chips. Make a shallow dish out of aluminum foil that the fish can just comfortably sit in. Butter the inside of the foil dish. When the barbeque grill is hot place the fish in the aluminum foil dish and place on the grill. Drizzle honey all over the top of the fish. When it looks about half done turn over and drizzle with honey again. Fish is done when it flakes easily.

My Dad made this for my wedding dinner to my first husband, along with fire roasted potaoes, and a Crab Louis for dessert we had an Alaskan wild berry salad on shortcake and whipped cream. There were moose burgers with the works for the kids.

70 Quick and Easy Salmon Recipes: Delicious Ideas for Every Occasion, Shown Step by Step with 250 Photographs
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Budapest Stag Weekends For Old World Charm And New Age Pleasures

Budapest Stag Weekends For Old World Charm and New Age Pleasures

Budapest, the beautiful capital city of Hungary has traditionally been an underrated gem of Europe when it comes to travel destinations. But after the end of the cold war, more of Eastern Europe is becoming accessible to travelers world over and Budapest is getting its due. Last few years have seen a sharp rise in number of tourists visiting Budapest, and once you get here you will know why. From historical treasures, to vast, lush green parks and a buzzing nightlife add to the attraction of Budapest Weekends for tourists.

This absolutely gorgeous city is wide spread and dissected straight in the middle by river Danube, which adds character to it. Budapest is well connected by air to other parts of Europe and you can get here on cheap no frills airlines, which run regular services.

It's a popular misconception that all stags want to let go and indulge in decadent fun on stag weekends. Of course having a blast at such events might be the main goal, but the fact is that many of you might prefer a cultured, enriching experience at the same time. Budapest Stag Weekend is for those who not only want to have fun but be enriched with the experience of a lifetime.

What do Weekends In Budapest offer for stags?

If you want to have a well rounded stag weekend, Budapest is the place for you.

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