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Sunday, January 29, 2006
Saturday, January 28, 2006
How to Prepare Rice
Rice has been around for a very long time. It is known to have been cultivated for over 5,000 years and is thought to be one of the very first crops. With over 7000 varieties, rice has become the staple food of more than half of the world’s population. Most people have at least one rice dish that they particularly enjoy.
Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.
In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.
Benefits of Including Rice in Your Diet
Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:
<> Rice is a good energy source...
Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
<> Rice is low in fat, cholesterol-free and low in salt...
Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.
<> Rice is gluten-free...
Some people are unable to tolerate the proteins found in wheat, rye, oats and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.
<> Rice contains no additives or preservatives...
Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Long Grain, Medium Grain and Short Grain
Rice contains two starches, amylose and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.
<> Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.
<> Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled ‘short grain’ to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.
<> Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.
Rinsing and/or Soaking Rice
<> What about rinsing rice before cooking?
Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.
<> What about soaking rice before cooking?
Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most ‘sticky’ varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.
** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.
Basic Methods of Preparing Rice
<> Absorption Method The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.
<> Steaming Method This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.
Proper Proportions
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.
How to Store Rice
<> Uncooked Rice Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.
<> Cooked Rice Allow cooked rice to cool completely, then store in a well sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.
Tips and Techniques
<> Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.
<> Measure rice and water accurately. The addition of salt and butter is optional.
<> Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.
<> Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.
<> Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.
<> Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.
<> Rice prepared in the microwave takes no less time than cooking on the stovetop.
<> When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.
<> Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)
<> Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.
<> Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.
When all else fails, follow the instructions...
While exactly how rice cooks varies from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to insure consistently good results, the best method for preparing rice is generally the one included on the package.
Copyright ©2006 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html. to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Faulk_Duplantis
Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.
In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.
Benefits of Including Rice in Your Diet
Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:
<> Rice is a good energy source...
Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
<> Rice is low in fat, cholesterol-free and low in salt...
Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.
<> Rice is gluten-free...
Some people are unable to tolerate the proteins found in wheat, rye, oats and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.
<> Rice contains no additives or preservatives...
Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Long Grain, Medium Grain and Short Grain
Rice contains two starches, amylose and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.
<> Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.
<> Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled ‘short grain’ to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.
<> Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.
Rinsing and/or Soaking Rice
<> What about rinsing rice before cooking?
Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.
<> What about soaking rice before cooking?
Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most ‘sticky’ varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.
** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.
Basic Methods of Preparing Rice
<> Absorption Method The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.
<> Steaming Method This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.
Proper Proportions
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.
How to Store Rice
<> Uncooked Rice Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.
<> Cooked Rice Allow cooked rice to cool completely, then store in a well sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.
Tips and Techniques
<> Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.
<> Measure rice and water accurately. The addition of salt and butter is optional.
<> Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.
<> Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.
<> Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.
<> Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.
<> Rice prepared in the microwave takes no less time than cooking on the stovetop.
<> When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.
<> Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)
<> Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.
<> Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.
When all else fails, follow the instructions...
While exactly how rice cooks varies from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to insure consistently good results, the best method for preparing rice is generally the one included on the package.
Copyright ©2006 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html. to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Faulk_Duplantis
Mouth Watering for a Juicy Hamburger?
I grew up in a little town back in Indiana along the Wabash River during the tumultuous 60s. West Lafayette was then, as it is now, the home of the Purdue Boilermakers.
The town is also home to an old fashioned, drive-in restaurant called the Triple XXX, located midway up the hill from the levy, a low lying area that separates most of the town from the river just five blocks east of the main Purdue campus. At least I think the restaurant is still there.
One might think the name a bit risque, but when I was growing up X was just another letter in the Greek alphabet so the restaurant was known back then as the “Tri Chi” not the Triple XXX..
Several years ago I was sitting at my desk reminiscing about my childhood when I recalled how great the hamburgers were there. The buns were buttered and toasted, of course, but that wasn’t really what made them special. There was something about that hamburger that made my mouth water even as I recalled the experience.
Sitting back in my chair, I closed my eyes and recalled sitting on one of the aluminum, black leather topped stools along the left side of the horseshoe counter inside. There weren’t any tables, the place wasn’t large enough for that. Eyes closed, I looked to my left. There he was, the back of that anonymous, short order cook, standing a few feet away at the grill just below the big picture window facing the parking lot.
I was having an out of body experience that day, you know one of those amazing mental trips everyone occasionally takes to another time and place without the use of synthetic drugs. “I wonder what made these hamburgers so exceptional,” I asked myself.
I recalled watching him closely, thinking to myself. “Could it be that it really wasn’t hamburger they were using? Maybe they had a secret pact with Purdue’s School of Agriculture to test some new sort of hormonalized meat product.” Eyes still closed, I remember shaking my head and mumbling something barely coherent like “Nope, couldn’t be that.”
“Did he put seasonings on them? No, no, and no.” That wasn’t the answer either.
Then it struck me. After 40 years, I actually saw what I had failed to see when it was staring me right in the face. The burgers weren’t red. They were white.
Driven by the desire to test the merit of my recollections, I quickly drove to the supermarket to pick up some hamburger and flour. An hour later, my tastebuds were reintroduced to the wonders of the Tri Chi burger. I’d succeeded in duplicating the hamburger of my early childhood.
I’ve experimented from time to time and discovered that the closest I can come to replicating the Tri Chi’s recipe is to make sure that I use hamburger with at least a 10% fat content. The greater the fat content, the juicer the burger. Lean meat just doesn’t cut it.
Second, it’s imperative that the entire patty be covered with flour, not just the top and bottom but the sides as well. Flouring not only adds an incredible taste and texture, it keeps the burger juicy and hot.
Lastly, the hamburger has to be prepared on a flat grill on a medium heat setting. If you use high heat, you burn the flower and this creates a less than desirable taste. This recipe will not work on an open outdoor grill unless you use a flat baking sheet. I personally prefer cast iron.
I don’t know if the Tri Chi actually prepared their hamburgers in this manner or for that matter still cooks them this way, but it makes an interesting story to tell my guests while I prepare my favorite short order dinner.
If you ever have a chance to visit the Tri Chi, watch the cook. If he’s flouring the patties, I would love to know. If not, I guess I was just hallucinating which, as it turns out, is a good thing even if it is an early sign of dementia.
Ron Scott, http://EzineArticles.com/?expert=Ron_Scott
The town is also home to an old fashioned, drive-in restaurant called the Triple XXX, located midway up the hill from the levy, a low lying area that separates most of the town from the river just five blocks east of the main Purdue campus. At least I think the restaurant is still there.
One might think the name a bit risque, but when I was growing up X was just another letter in the Greek alphabet so the restaurant was known back then as the “Tri Chi” not the Triple XXX..
Several years ago I was sitting at my desk reminiscing about my childhood when I recalled how great the hamburgers were there. The buns were buttered and toasted, of course, but that wasn’t really what made them special. There was something about that hamburger that made my mouth water even as I recalled the experience.
Sitting back in my chair, I closed my eyes and recalled sitting on one of the aluminum, black leather topped stools along the left side of the horseshoe counter inside. There weren’t any tables, the place wasn’t large enough for that. Eyes closed, I looked to my left. There he was, the back of that anonymous, short order cook, standing a few feet away at the grill just below the big picture window facing the parking lot.
I was having an out of body experience that day, you know one of those amazing mental trips everyone occasionally takes to another time and place without the use of synthetic drugs. “I wonder what made these hamburgers so exceptional,” I asked myself.
I recalled watching him closely, thinking to myself. “Could it be that it really wasn’t hamburger they were using? Maybe they had a secret pact with Purdue’s School of Agriculture to test some new sort of hormonalized meat product.” Eyes still closed, I remember shaking my head and mumbling something barely coherent like “Nope, couldn’t be that.”
“Did he put seasonings on them? No, no, and no.” That wasn’t the answer either.
Then it struck me. After 40 years, I actually saw what I had failed to see when it was staring me right in the face. The burgers weren’t red. They were white.
Driven by the desire to test the merit of my recollections, I quickly drove to the supermarket to pick up some hamburger and flour. An hour later, my tastebuds were reintroduced to the wonders of the Tri Chi burger. I’d succeeded in duplicating the hamburger of my early childhood.
I’ve experimented from time to time and discovered that the closest I can come to replicating the Tri Chi’s recipe is to make sure that I use hamburger with at least a 10% fat content. The greater the fat content, the juicer the burger. Lean meat just doesn’t cut it.
Second, it’s imperative that the entire patty be covered with flour, not just the top and bottom but the sides as well. Flouring not only adds an incredible taste and texture, it keeps the burger juicy and hot.
Lastly, the hamburger has to be prepared on a flat grill on a medium heat setting. If you use high heat, you burn the flower and this creates a less than desirable taste. This recipe will not work on an open outdoor grill unless you use a flat baking sheet. I personally prefer cast iron.
I don’t know if the Tri Chi actually prepared their hamburgers in this manner or for that matter still cooks them this way, but it makes an interesting story to tell my guests while I prepare my favorite short order dinner.
If you ever have a chance to visit the Tri Chi, watch the cook. If he’s flouring the patties, I would love to know. If not, I guess I was just hallucinating which, as it turns out, is a good thing even if it is an early sign of dementia.
Ron Scott, http://EzineArticles.com/?expert=Ron_Scott
The Best Way To Fight Poor Health Is To Make Home Cooking Fast And Easy!
Obesity and related health problems are epidemic in North America. Not only are most of us eating way too much and getting little exercise, but we're also eating very fatty foods. Even if you shun fast food restaurants and buy your food at supermarkets, it's still almost impossible to find quick-to-fix foods that aren't high in fat content.
Experts say we were in far better health a few decades ago when just about everyone prepared their meals from scratch. Home cooking, even when elevated to the gourmet level, is far healthier than restaurants or instant dishes from the grocery store.
But these days when everyone is working one, two, even three jobs, who has the time to make a complete meal at home? It would seem there is simply no fast, easy way to eat healthy food.
Let me speak from experience: You CAN cook FAST at home and make EXCELLENT meals. Nick has been a gourmet chef for 25 years. During that time he developed more than 300 great, healthy recipes that can be prepared quickly.
As a general rule of thumb, you can be sitting down, eating a hot, fresh meal within 45 minutes to one hour after you come home.
Consider how much time and money you spend at fast food restaurants, and you'll realize how much money--even time--you can save.
Not only does eating better help you stay trimmer, it also makes you feel better. People who eat better have more energy and quite often feel younger. Education specialists assure us kids develop normally and perform better in school when they eat right. And you can certainly head off a host of health problems that can plague you in middle and later life.
Do yourself and your family a huge favor. Start cooking your meals at home using fresh ingredients in recipes that help you cook fast and often from scratch. It's cheaper and, goodness knows, it tastes a lot better!
Article Source: http://www.articledashboard.com
Experts say we were in far better health a few decades ago when just about everyone prepared their meals from scratch. Home cooking, even when elevated to the gourmet level, is far healthier than restaurants or instant dishes from the grocery store.
But these days when everyone is working one, two, even three jobs, who has the time to make a complete meal at home? It would seem there is simply no fast, easy way to eat healthy food.
Let me speak from experience: You CAN cook FAST at home and make EXCELLENT meals. Nick has been a gourmet chef for 25 years. During that time he developed more than 300 great, healthy recipes that can be prepared quickly.
As a general rule of thumb, you can be sitting down, eating a hot, fresh meal within 45 minutes to one hour after you come home.
Consider how much time and money you spend at fast food restaurants, and you'll realize how much money--even time--you can save.
Not only does eating better help you stay trimmer, it also makes you feel better. People who eat better have more energy and quite often feel younger. Education specialists assure us kids develop normally and perform better in school when they eat right. And you can certainly head off a host of health problems that can plague you in middle and later life.
Do yourself and your family a huge favor. Start cooking your meals at home using fresh ingredients in recipes that help you cook fast and often from scratch. It's cheaper and, goodness knows, it tastes a lot better!
Article Source: http://www.articledashboard.com
Saturday, January 21, 2006
The Secret to Perfect Chocolate Chip Cookies
Why is that whenever you see a recipe with the finished cookies pictured and then try to duplicate those cookies they never come out “just right”? It’s like the fast food commercials that tempt you with a big juicy hamburger perfectly sitting on a fresh bun and when you actually purchase the burger, what you get is a shriveled piece of meat stuck between two flattened pieces of bun!
Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.
The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.
Dropping larger amounts on the cookie sheet to make bigger cookies doesn’t work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.
Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of cookie is the same color as the batter.
Remove the cookie tray from the oven and let them stand for a minute or so since the cookies will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.
With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!
Basic Chocolate Chip Cookie Recipe
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.
Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 2 minutes. Remove to wire racks or wax paper to cool completely.
Debi Geroux is the President of Purple Kitty LLC, an online retail business, and webmaster of http://www.purplekittyyarns.com and http://www.oursoaringeagle.com which bring you craft ideas, free patterns, recipes and unique gifts.
Article Source: http://EzineArticles.com/?expert=Debi_Geroux
Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.
The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.
Dropping larger amounts on the cookie sheet to make bigger cookies doesn’t work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.
Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of cookie is the same color as the batter.
Remove the cookie tray from the oven and let them stand for a minute or so since the cookies will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.
With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!
Basic Chocolate Chip Cookie Recipe
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.
Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 2 minutes. Remove to wire racks or wax paper to cool completely.
Debi Geroux is the President of Purple Kitty LLC, an online retail business, and webmaster of http://www.purplekittyyarns.com and http://www.oursoaringeagle.com which bring you craft ideas, free patterns, recipes and unique gifts.
Article Source: http://EzineArticles.com/?expert=Debi_Geroux
Thursday, January 19, 2006
Cooking - Campfire Cooking Recipes
Cooking - Campfire Cooking Recipes: "Campfire Cooking Recipes Camping Cooking Cast Iron Cooking"
Cooking - Campfire Cooking
Cooking - Campfire Cooking: "Campfire Cooking Recipes Camping Cooking Cast Iron Cooking"
Cooking - Camp Cooking
Cooking - Camp Cooking: " Camp Cooking Campfire Cooking Campfire Cooking Recipes"
Cooking - California Cooking Schools
Cooking - California Cooking Schools: "California Cooking Schools Camp Cooking Campfire Cooking"
Cooking - Cajun Cooking
Cooking - Cajun Cooking: " Cajun Cooking California Cooking Schools Camp Cooking"
Wednesday, January 18, 2006
Cooking - Bread Machine Recipes
Cooking - Bread Machine Recipes: " Bread Machine Recipes Cajun Cooking California Cooking Schools"
Cooking - Betty Crocker Cookbooks On Ebay
Cooking - Betty Crocker Cookbooks On Ebay: " Betty Crocker Cookbooks On Ebay Bread Bread Machine Recipes"
Cooking - Betty Crocker Cookbooks
Cooking - Betty Crocker Cookbooks: " Betty Crocker Cookbooks Betty Crocker Cookbooks On Ebay Bread"
Cooking - Betty Crocker Cookbooks
Cooking - Betty Crocker Cookbooks: " Betty Crocker Cookbooks Betty Crocker Cookbooks On Ebay Bread"
Adapting Your Recipes for the Slow Cooker
Now that you’ve started using your crock pot slow cooker regularly, you’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot
35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot
50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot
If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
Article Source: http://www.articledashboard.com
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes familycrockpotrecipes.com and Recipes to Live By theres-more-to-life-than-food.typepad.com/recipes_to_live_by . Both sites are full of delicious recipes that families love.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot
35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot
50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot
If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
Article Source: http://www.articledashboard.com
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes familycrockpotrecipes.com and Recipes to Live By theres-more-to-life-than-food.typepad.com/recipes_to_live_by . Both sites are full of delicious recipes that families love.
Cooking - Best Free Cookbooks
Cooking - Best Free Cookbooks: " Best Free Cookbooks Betty Crocker Cookbooks Betty Crocker Cookbooks On Ebay"
Cooking - Best Cookbooks
Cooking - Best Cookbooks: " Best Cookbooks Best Free Cookbooks Betty Crocker Cookbooks"
Cooking - Barely Cooking
Cooking - Barely Cooking: " Barely Cooking Best Cookbooks Best Free Cookbooks"
Cooking - Barbeque Cookbooks
Cooking - Barbeque Cookbooks: " Barbeque Cookbooks Barely Cooking Best Cookbooks"
Saturday, January 14, 2006
Seafood - the healthy alternative
Seafood - the healthy alternative
Most red and white meats are very fatty and are not a healthy way to eat. Seafood on the other hand offers you a great tasting alternative. When cooked correctly you couldn’t ask for a better tasting meal.
Seafood can be purchased either fresh or frozen. By freezing the seafood fresh it can be shipped all over the world so everyone can have the opportunity to enjoy fresh seafood that they may not otherwise be able to enjoy.
Seafood that has not been kept at or below 39 degrees may not be safe to eat, so if you’re not sure if it’s good or not, throw it away. It is not worth the risk of getting sick. When choosing to purchase fresh seafood be sure and check it out thoroughly to make sure it is fresh. One thing to look for is to make sure the eyes are not bulging, but clear instead. Don’t accept fish where the gills are pink, they should always be red. A very important fact to remember is that even though it is seafood, it should not have a fishy smell to it. If you notice any of these things wrong, do not purchase the seafood.
The best and safest way to cook frozen seafood is while it is still frozen. You can cook it by baking the seafood in an oven, or cooking it in a frying pan. The most popular way to cook seafood is wrapped in foil, and placed on a barbeque grill. This seems to give you the best flavor possible. You can thaw out the seafood before cooking it, but if you do this, make sure you cook it as quick as you can. If you do not cook all seafood that has been thawed, make sure you throw away any that is left. Seafood can never be refrozen.
Because eating seafood can actually treat some illness and prevent certain diseases, it can be considered a very healthily diet. Some fish contain the omega-3 oils which help stop certain disease, and help in the aid of curing some illness. Most all seafood is high in protein and low in fat, with the exception of a few, such as the eel.
Seafood has been linked in helping the prevention of Alzheimer’s disease, and to aid in the prevention of breast cancer. Women in countries that eat more seafood than red meat have a lower tendency of contracting breast cancer. Using fish oil has also been linked to preventing some diseases.
There are a lot of healthy benefits from eating a seafood diet. Scallops and mussels add zinc and iron to your body. Seafood also contains iodine, which is good for your thyroids. Having a seafood diet is just a smart and healthy thing to do.
Author Info:
Coleen Panetti runs the famous seafood information website http://happyseafood.com
Most red and white meats are very fatty and are not a healthy way to eat. Seafood on the other hand offers you a great tasting alternative. When cooked correctly you couldn’t ask for a better tasting meal.
Seafood can be purchased either fresh or frozen. By freezing the seafood fresh it can be shipped all over the world so everyone can have the opportunity to enjoy fresh seafood that they may not otherwise be able to enjoy.
Seafood that has not been kept at or below 39 degrees may not be safe to eat, so if you’re not sure if it’s good or not, throw it away. It is not worth the risk of getting sick. When choosing to purchase fresh seafood be sure and check it out thoroughly to make sure it is fresh. One thing to look for is to make sure the eyes are not bulging, but clear instead. Don’t accept fish where the gills are pink, they should always be red. A very important fact to remember is that even though it is seafood, it should not have a fishy smell to it. If you notice any of these things wrong, do not purchase the seafood.
The best and safest way to cook frozen seafood is while it is still frozen. You can cook it by baking the seafood in an oven, or cooking it in a frying pan. The most popular way to cook seafood is wrapped in foil, and placed on a barbeque grill. This seems to give you the best flavor possible. You can thaw out the seafood before cooking it, but if you do this, make sure you cook it as quick as you can. If you do not cook all seafood that has been thawed, make sure you throw away any that is left. Seafood can never be refrozen.
Because eating seafood can actually treat some illness and prevent certain diseases, it can be considered a very healthily diet. Some fish contain the omega-3 oils which help stop certain disease, and help in the aid of curing some illness. Most all seafood is high in protein and low in fat, with the exception of a few, such as the eel.
Seafood has been linked in helping the prevention of Alzheimer’s disease, and to aid in the prevention of breast cancer. Women in countries that eat more seafood than red meat have a lower tendency of contracting breast cancer. Using fish oil has also been linked to preventing some diseases.
There are a lot of healthy benefits from eating a seafood diet. Scallops and mussels add zinc and iron to your body. Seafood also contains iodine, which is good for your thyroids. Having a seafood diet is just a smart and healthy thing to do.
Author Info:
Coleen Panetti runs the famous seafood information website http://happyseafood.com
Cooking - Barbecue Cooking
Cooking - Barbecue Cooking: " Barbecue Cooking Barbeque Cookbooks Barely Cooking"
Cooking - Asian Cooking
Cooking - Asian Cooking: " Asian Cooking Barbecue Cooking Barbeque Cookbooks"
Cooking - American Cooking Society
Cooking - American Cooking Society: " American Cooking Society Asian Cooking Barbecue Cooking"
Cooking - African Cooking
Cooking - African Cooking: " African Cooking American Cooking Society Asian Cooking"
Cooking - 3 Hour Cooking School
Cooking - 3 Hour Cooking School: "3 Hour Cooking School African Cooking American Cooking Society"
Eating for Energy: How to Manage Your Mood with Food
The connection between the food you eat and the energy you
radiate is common sense. You have felt, I'm sure, the lethargy
after a holiday meal and the spring in your step after a
wholesome breakfast. But is there a way to tailor your
eating routine to maximize your energy levels all the time?
In a word, yes.
Here's a meal-by-meal guide to eating for energy and
managing your mood with food.
Breakfast
Eating a good breakfast boosts your concentration and revs
your energy, particularly in the morning when you may need it
most. Without breakfast, you're more likely to make that second
pot of coffee by mid-morning.
Instead, keep your blood sugar on an even keel with
complex carbohydrates. Avoid refined carbohydrates, such as white
bread and white sugar. These have a high glycemic index, which
can cause spikes and dips in your blood sugar levels.
The right complex carbohydrates provide your brain and muscles
with the steady flow of the energy they need. Grains are great
sources of B vitamins, which aid in the metabolic production of
energy. The best carb choices for breakfast are natural
whole-grain breads and cereals.
For the best breakfast, add a low-fat protein, such as yogurt,
cottage cheese, or skim milk, and watch your fat intake as well
as your meat consumption (meat takes more energy to digest).
Mid-morning snack
Turns out, snacking may not be such a bad idea. Eating every few
hours helps your body use nutrients more efficiently. It
stimulates your metabolism, keeps your blood sugar levels
steady, reduces stress on your digestive system, and decreases
hunger, which means you'll be less likely to overeat when
mealtime finally rolls around.
If you're craving carbs, which many of us do at this time of day,
choose whole-grain bread, cereal, or fruit.
Fruits and vegetables deliver a low-fat, high-fiber
alternative to the vending machine choices. Raw carrots
and sugar snap peas, for example, provide a crisp,
satisfying crunch and won't zap your energy.
Challenge yourself to eat at least five servings
of fruits and vegetables each day.
For maximum energy throughout the day, avoid foods that
are laden with simple sugars, such as cookies, pastries,
candy bars, and sodas, which can bring on erratic blood
sugar levels.
Instead, try some lean protein (low-fat yogurt, cottage cheese or
lean meat) to help tide you over until lunch.
Lunch
At midday, go light. Because a hefty helping of carbohydrates
can increase the amount of seratonin in the brain and cause
that sleepy feeling, focus on low-fat protein.
Protein can actually raise energy levels by increasing
brain chemicals called catecholamines. Eat a lunch of low-fat
cheese, fish, lean meat, poultry, or tofu.
Mid-afternoon snack
Choose something that will keep you satisfied until dinner.
A little bit of fat is fine. It gives those carbohydrates and
proteins some staying power. My favorite? All-natural peanut
butter and a few crackers.
Before your work-out
Carbohydrates are fastest to digest and pack quick energy.
Add protein for staying power, but stay away from fats.
They can make you cramp.
Dinner
The agenda for the evening can dictate what you'll eat
for dinner. Need to stay on overdrive for back-to-school
night? Choose low-fat proteins. If you're in relax
mode, indulge a little.
Whatever's on the menu, remember the Pie Test. Envision
your plate as a pie. Seventy-five percent of the pie
should be filled with fruits, vegetables, and grains
and 25 percent with other foods, such as diary
products and meat.
Before bed
Before turning in, a carbohydrate-rich snack can supply seratonin
to help you fall asleep. But go easy. Too much food can reduce
the quality of your sleep.
Eating for energy is one of the most effective, powerful, and
fast-acting mood-boosters. Try it today and see!
Copyright 2001 Susie Michelle Cortright
This article is adapted from "More Energy Now! How to Beat
Mommy Burnout and Live with Vitality, Passion, and Joy,"
by Susie Michelle Cortright. Click here to learn how you
can have more energy - by this afternoon:
http://www.momscape.com/energy.htm
radiate is common sense. You have felt, I'm sure, the lethargy
after a holiday meal and the spring in your step after a
wholesome breakfast. But is there a way to tailor your
eating routine to maximize your energy levels all the time?
In a word, yes.
Here's a meal-by-meal guide to eating for energy and
managing your mood with food.
Breakfast
Eating a good breakfast boosts your concentration and revs
your energy, particularly in the morning when you may need it
most. Without breakfast, you're more likely to make that second
pot of coffee by mid-morning.
Instead, keep your blood sugar on an even keel with
complex carbohydrates. Avoid refined carbohydrates, such as white
bread and white sugar. These have a high glycemic index, which
can cause spikes and dips in your blood sugar levels.
The right complex carbohydrates provide your brain and muscles
with the steady flow of the energy they need. Grains are great
sources of B vitamins, which aid in the metabolic production of
energy. The best carb choices for breakfast are natural
whole-grain breads and cereals.
For the best breakfast, add a low-fat protein, such as yogurt,
cottage cheese, or skim milk, and watch your fat intake as well
as your meat consumption (meat takes more energy to digest).
Mid-morning snack
Turns out, snacking may not be such a bad idea. Eating every few
hours helps your body use nutrients more efficiently. It
stimulates your metabolism, keeps your blood sugar levels
steady, reduces stress on your digestive system, and decreases
hunger, which means you'll be less likely to overeat when
mealtime finally rolls around.
If you're craving carbs, which many of us do at this time of day,
choose whole-grain bread, cereal, or fruit.
Fruits and vegetables deliver a low-fat, high-fiber
alternative to the vending machine choices. Raw carrots
and sugar snap peas, for example, provide a crisp,
satisfying crunch and won't zap your energy.
Challenge yourself to eat at least five servings
of fruits and vegetables each day.
For maximum energy throughout the day, avoid foods that
are laden with simple sugars, such as cookies, pastries,
candy bars, and sodas, which can bring on erratic blood
sugar levels.
Instead, try some lean protein (low-fat yogurt, cottage cheese or
lean meat) to help tide you over until lunch.
Lunch
At midday, go light. Because a hefty helping of carbohydrates
can increase the amount of seratonin in the brain and cause
that sleepy feeling, focus on low-fat protein.
Protein can actually raise energy levels by increasing
brain chemicals called catecholamines. Eat a lunch of low-fat
cheese, fish, lean meat, poultry, or tofu.
Mid-afternoon snack
Choose something that will keep you satisfied until dinner.
A little bit of fat is fine. It gives those carbohydrates and
proteins some staying power. My favorite? All-natural peanut
butter and a few crackers.
Before your work-out
Carbohydrates are fastest to digest and pack quick energy.
Add protein for staying power, but stay away from fats.
They can make you cramp.
Dinner
The agenda for the evening can dictate what you'll eat
for dinner. Need to stay on overdrive for back-to-school
night? Choose low-fat proteins. If you're in relax
mode, indulge a little.
Whatever's on the menu, remember the Pie Test. Envision
your plate as a pie. Seventy-five percent of the pie
should be filled with fruits, vegetables, and grains
and 25 percent with other foods, such as diary
products and meat.
Before bed
Before turning in, a carbohydrate-rich snack can supply seratonin
to help you fall asleep. But go easy. Too much food can reduce
the quality of your sleep.
Eating for energy is one of the most effective, powerful, and
fast-acting mood-boosters. Try it today and see!
Copyright 2001 Susie Michelle Cortright
This article is adapted from "More Energy Now! How to Beat
Mommy Burnout and Live with Vitality, Passion, and Joy,"
by Susie Michelle Cortright. Click here to learn how you
can have more energy - by this afternoon:
http://www.momscape.com/energy.htm
My Mother's Recipe Box
Remember the days when cookbooks weren't so readily available,and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes(although she often got mad at me for getting them all out of order!) All the years while I was learning how to cook I went through herrecipe box time and time again, pulling out my favorite recipesand preparing them again and again.Seeing who the recipes were from made them all the more special.I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning howto cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and Iam instantly transported back in time.My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherithers someday!) But even to this day there is no better place tofind favorite family recipes than in my mother's recipe box. Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.Rachel Paxton is a freelance writer and mom who publishes theCreative Homemaking Recipe of the Week Club, a weekly newsletterthat contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message toFreeRecipes-subscribe@egroups.com. Visit CreativeHomemaking at http://www.creativehomemaking.com/and in the Homeand Garden section of Suite 101 -http://www.suite101.com/welcome.cfm/creative_homemaking
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes(although she often got mad at me for getting them all out of order!) All the years while I was learning how to cook I went through herrecipe box time and time again, pulling out my favorite recipesand preparing them again and again.Seeing who the recipes were from made them all the more special.I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning howto cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and Iam instantly transported back in time.My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherithers someday!) But even to this day there is no better place tofind favorite family recipes than in my mother's recipe box. Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.Rachel Paxton is a freelance writer and mom who publishes theCreative Homemaking Recipe of the Week Club, a weekly newsletterthat contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message toFreeRecipes-subscribe@egroups.com. Visit CreativeHomemaking at http://www.creativehomemaking.com/and in the Homeand Garden section of Suite 101 -http://www.suite101.com/welcome.cfm/creative_homemaking
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