Nov 29, 2006

Gracie Allen's Roast Beef Recipe

Gracie Allen of the comedy duo, Burns and Allen, was the original BLONDE!!!!!!

Gracie Allen's Classic Recipe for Roast Beef
1 large Roast of beef
1 small Roast of beef

Take the two roasts and put them in the oven. When the little one burns, the big one is done.

thanx to Jane P

Nov 27, 2006

Gingered Spinach In Tomato Cups

4 small tomatoes
2 teaspoons minced fresh ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon soy sauce 1/2 cup chopped green onions (scallions)
1 pound fresh spinach, cleaned and stems removed

Remove 1/4 inch from top of tomato, scoop out seeds and pulp, lightly sprinkle with salt; set aside.

Cook and stir gingerroot in oil in 10-inch skillet over medium heat.

Stir in garlic, soy sauce, green onions and half of the spinach. Cook and stir until spinach begins to wilt.

Stir in remaining spinach. Cook and stir until spinach is wilted, about 2 minutes longer.

Fill tomatoes with spinach mixture.

Place in shallow baking dish. Bake tomato cups in 375-degree oven for 10 to 15 minutes.

Nov 21, 2006

How To Carve The Thanksgiving Bird Tips

There is no one way to cut a turkey down to size. But here are some helpful tips

TURKEY. Let the cooked bird rest: at least 20 minutes before carving to give juices time to settle and allow the meat to firm.

TOOLS. Use 2 sharp knives: a long, thin one for slicing and a short-bladed one (4 to 6 in.) for poking into joints. Use a carving fork to hold the bird in place or, for more control, grip the bird with your hand, using a clean pot holder or napkin to protect your fingers and the bird.

LEGS. With a long knife, make a cut parallel to the carcass at the base of the thigh on each side of the joint

Then press the turkey leg down to expose the hip joint, poke a short-bladed knife into the joint, and cut and twist to sever the tendon

Lay the leg on a plate and cut through the knee joint. Slice the meat off the thigh parallel to the bone.

WINGS. Use a long knife to cut under the wing parallel to the carcass on each side of the shoulder joint (tilt the knife at an angle). Push the wing down to expose the joint, poke a short-bladed knife tip into the joint, and cut and twist to sever the tendon.

Cut wings apart at the joints.

BREAST. Use a long knife to make a horizontal cut along the bottom of the breast, starting at the wing joint . Then angle the blade upward, under the breast, parallel to the carcass, until you hit the vertical breastbone.

Slice the breast parallel to the carcass; the base cut lets slices separate neatly. Or, to cut the breast free and carve it off the bird, make the same first cut along the base of the breast and upward.

Then, from the top of the bird, cut between the breastbone and the meat along the length of the breast, angling the knife down, parallel to the carcass, to meet the first cut.

Lift the breast half off, set it on a platter, and slice crosswise.

Nov 20, 2006

Corn and Shiitake Mushrooms
A different side dish for Thanksgiving

2 Tbs. butter
8 oz. shiitake mushrooms, stemmed
16-oz. bag frozen corn,defrosted or 6 ears corn,
kernels removed
3 Tbs. chopped fresh mint
1tsp. soy sauce
Freshly ground pepper to taste

In Large Skillet, melt butter over medium heat. Add mushrooms and cook, about 2 minutes, stirring often, until softened,. Add remaining ingredients; cook, stirring often, 3 more minutes. Serve hot.

Nov 18, 2006

Milk Facts

The average American cow can make 5,792 quarts of milk a year, enough to keep more than 60 people supplied with milk to drink all year.

It takes about 350 squirts for each gallon of milk from a cow.

A gallon of milk weighs 8.59 lbs
It takes 21.2 lbs. whole milk or 2.46 gallons to make a pound of butter.

It takes 10.0 lbs. whole milk or 1.16 gallons to make a pound of cheese.

It takes 12.0 lbs. whole milk or 1.39 gallons to make a gallon of Ice Cream.

65% of the milk produced in the U.S. and Canada is made into dairy products while 35% is consumed as milk or cream. North Americans eat almost one-third of their milk in the form of cheese.

Homogenization is the pushing of raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the liquid, thereby stopping fat from floating to the top of the container and forming cream.

The French eat more cheese than any other people in the world. On average, each Frenchman eats 43 pounds of cheese per year -- almost twice the amount eaten by North America

Nov 15, 2006

Food and Wine- Together
Priya Singh

Pairing food and wine can turn out to be an exhausting and frustrating exercise. But only if you stick to the rules. The old rules of pairing red wines with red meat and white wine with white meat or fish are as outdated as your grandma’s knickers.

As we all know food and wine pairings are highly subjective and most of the time unless one has knowledge of the many different wines available it is very difficult to orchestrate a pairing. You can’t just take a bottle of Cabernet and pair it with steak now days!

The problem with these old rules is that they just don’t take into consideration the complexity of today’s multi-ethnic food available a few blocks from your apartment. Especially in cosmopolitan cities like New York, Los Angeles and Miami where right down the street you can find a Cuban restaurant or a Mexican restaurant, walk further and you can order a thaali -a South Indian plate consisting mostly of vegetables, lentils and yoghurt.

Not to forget the dozens of new wine labels that are coming up almost every month from Australia, South Africa, Chile, Argentina and even India! No wonder the average consumer is completely befuddled with the choices available.

There a few things that should be taken into consideration. One of them is harmony. The wine should not over power the food nor should the food over power the wine. They should both be in harmony with each other.

Another factor that is key, is to find a wine that can be drunk just by itself and also be able to accompany a meal. The perfect match would obviously bring out the qualities of both the food as well as the wine.

In almost every city there are restaurants or small groups that conduct wine tastings or give wine classes. I would definitely join one or the other. It really does open up your world! And slowly as you start learning more and meeting more people interested in the same you will find the world of wine and food to be less mysterious than it had appeared before.

Have fun!

Nov 12, 2006

Old-Fashioned Chicken & Rice Soup
Susan Dash

"There's nothing quite like homemade chicken soup," my dear mom would always say and her’s was the best.

6 -8 cups water

One whole chicken, cut into eights

1 cup chopped celery,

2 cups chopped onion

1 cup chopped carrots

1 cup sliced fresh mushrooms

3 Tbsp. chopped fresh Italian parsley

2 bay leaves

5 cloves garlic chopped

1/2 tsp. dry thyme

1/4 tsp. dry marjoram

optional 1 cup chopped turnips

optional 1 cup chopped zucchini

1/2 cup uncooked long-grain rice

Grated Romano cheese to taste

Salt and pepper to taste

Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body.

Add the water and chicken to a large pot with enough water to cover. Bring to a boil, then simmer uncovered for a half hour, stirring occasionally.

Add the rest of the ingredients except for the rice and cheese and simmer covered for another twenty minutes.

Stir in the rice and continue for 15 minutes.

Take out the chicken pieces and remove the chicken from the bones. Return the chicken to the pot and add the cheese.

Cook for five minutes more. Remove bay leaves and add salt and pepper. Serve.

Makes 6-8 servings

Nov 8, 2006


Zesting lemons, limes, oranges is easy.

The fruit zest adds that special touch to your recipe and takes no time at all.

To learn more go to: lookin’ at zesting

Nov 6, 2006

Apple A Day May Keep Dementia Away

Apple products may protect against cell damage that contributes to age-related memory loss, according to a new animal study.

Researchers from the University of Massachusetts Lowell report that apple juice protected the memory of test animals even if they weren't already prone to developing Alzheimer's disease and other dementias.

"This new study suggests that eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress—and that we should eat such antioxidant-rich foods," notes lead researcher Thomas B. Shea.

The study, supported by the U.S. Apple Association and the Apple Products Research and Education Council, was published in the Journal of Alzheimer’s Disease.

Nov 3, 2006

Late Night Dining 4

© Lionel Martinez

Nov 1, 2006

Little Known Oil Facts


Canola Oil

Canola, a word created, by combining Canada and oil, is a modified form of the rapeseed plant. Also used in cosmetics, suntan oil and pesticides.

Olive Oil

In ancient Greece olive oil was awarded to the winners of th Panathenaic Games,
and Homer referred to it as “liquid gold.”

In fact, olives proved so important to the Greek economy that in the 6th century B.C., the lawmaker Solon made it a capital offense to uproot or destroy an olive tree.

Corn Oil

A 56-pound bushel of corn yields only 1/2 pounds of corn oil. The remainder of that bushel is transformed into 15. pounds of animal feed and 17 pounds of carbon dioxide for use in carbonating soft drinks