4 Factors to Consider In Preparing a Good Recipe

The positions of chefs in the high-end restaurants are a highly coveted position. Chefs working in restaurants learn about the culinary business. They get the opportunity to learn the operation of the kitchen and their duties within the kitchen. Great chefs are known to prepare great recipe that they have thought out. A good recipe does not come easy; its takes time and effort. The factors to consider in preparing one include:

· Creativity

The culinary industry is both an art and a science that calls for innovative skills. Therefore, by preparing a one you should be in a position to offer any guest the best dining experience. You should be able to perform daily tasks while thinking of new ideas – experimenting with different dishes. Continued innovation and creativity is an essential quality that can result in a good recipe.

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“A Dash of This” and a “Pinch of That” – Traditional Terms Used in Southern Cooking

Southern cooking is totally about how you add spices and seasonings to your food. When I say spices, I don’t mean hot and spicy, I simply mean how you use cooking spices to bring out the traditional flavors in your dishes. This method of southern cooking really started when the African American slaves prepared their food many years ago. They used terms such as “a dash of this” and “a punch of that” in referring to cooking spices and seasonings for their food.

Why were these terms used?

These terms were used because back then there were no measuring devices, cookbooks, or cooking classes to learn from; they had to second guess their measurements and they only had each other to rely on to remember main ingredients. So they created terms that were easy for them to season their food. They also developed ways to know when their baked food was done by saying ” bake until golden brown.” Today, this method of cooking is still popular in many southern kitchens.

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Nigerian Recipe for Traditional Egusi Soup

Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

Ground Egusi seeds give this soup a unique color and flavor. If you can’t find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

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How to Use a Recipe to Teach English As a Foreign Language

Teach English as a Foreign Language

Recipes can be used to demonstrate preparation of unique or exotic dishes even in a language class. But far more is possible when using a recipe to teach English as a foreign language. Here are some suggestions you might consider using with your English language learners. The vast majority of the time, your learners will have a great time not only preparing the recipes they select, but also in explain the recipe and its preparation. In addition, there are a number of useful, highly successful activities which can be easily applied to this form of Content-Based Language learning or Task Based Language learning, both of which are easily applicable..

Using a Recipe in Teaching English as a Foreign Language

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The Paleo Recipe Cookbook From a Bird’s Eye View

The Paleo Recipe Book offers more than 370 nutrient rich recipes, which are very appealing in taste and are very easy to cook. It is full of reliable contents and focuses on losing weight quickly by dining delicious and healthy tasting meals using a 100% all natural techniques. The Paleo Recipe Book does not recommend the use of vitamins or drugs and no preservatives, thus freeing you from all the nasty side effects. Majority of the recipes in the book are so elegant but also simple to make. The best features about this recipe book is that all the recipes are completely natural, appropriate for many different diet plans, and great for any special event. By following the specified eight week meal plan you can achieve weight loss, gain more strength, longevity, and wellness while enjoying the Paleo diet inspired foods in the process.

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Filipino Recipes – Longsilog Recipe (Breakfast) – Pinoy Food

Silogs, popular term for sinangag (fried rice) and itlog (egg), are certainly every Pinoy’s favorite morning meal. Because of its popularity, you can even consider it the national breakfast of the Philippines, if there is such a thing.

These early morning delights come in several combinations with tapsilog (with tapa), tocilog (with tocino) and longsilog (with longanisa or Filipino sausage) topping the list. There are still many variations of silogs like cornsilog (with corned beef), chiksilog (with chicken), chosilog (with adobo), dangsilog (with danggit or rabbitfish), bangsilog (with bangus or milkfish), hotsilog (with hotdog) and many more.

But for this recipe, we are going to prepare a combination of longanisa or the famous Pinoy sausage, sinangag or the savory garlic fried rice and eggs. Yummy! My mouth is already watering just thinking of it.

Ingredients:

5 links of longanisa sausage
3 eggs
4 cups of left over rice from the previous night
1 cup of water for cooking longanisa
¼ tbsp ground black pepper
2 cloves of garlic
oil for frying
½ tbsp salt
¼ tbsp MSG

Cooking Procedure:

To cook the longanisa sausage, place the longanisa in a frying pan together with the water and place under medium heat until it comes to a boil. Allow the water to evaporate totally until oil starts to ooze from the sausage links. To cook evenly, constantly roll the sausage links and fry for about 5 minutes.
For the eggs, beat two eggs like the way you prepare an omelet. Add a pinch of salt to taste then cook in a frying pan. Take out from the pan then set aside. Get another egg and for the sunny side up. Cook using the same pan. Take out when done and set aside.
For the garlic fried rice, break the rice up especially the big chunks and set aside. Put oil in a heated pan and cook the garlic until the color turns golden brown and the aroma is wafting in the air. Add the rice and stir for about 1 minute. Add the MSG, salt and pepper for added flavor. Cook for another 5 minutes stirring constantly to prevent the rice from scorching.
Arrange the fried rice, longanisa and eggs in a serving plate and serve while hot.

Source by Jasmine Enerlan

Healthy Food: Recipes For A Smoothie

Like those ice creams and tasty fruit shakes, smoothies are perfect to have during sunny days and in humid environments. Sipping your favorite smoothie will surely quench your thirst with its soothing taste. Aside from its delicious taste, of course, every smoothie is also packed with essential vitamins and minerals from fruits that keep your body healthy. Another great thing about smoothies is that you can easily prepare them by yourself at home. Here are some recipes for a smoothie that you might want to try.

In this particular article about smoothies, we shall be focusing on one particular fruit that is most commonly found in parts of the world which have tropical environments – the banana. Delicious banana-flavored smoothies are fairly common and preferred by some people because of banana’s abundance in potassium, protein, and many other vitamins and minerals that help them have healthy bodies.

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Filipino Recipes – Suman Moron (Dessert) Recipe – Pinoy Food

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don’t have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inches long each.

Ingredients:
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Squaw Dish (Scrambled Eggs and Corn), a Satisfying Meal for Tough Times

I was a child during World War II. Like everyone else on the block, my family had a victory garden. We grew potatoes, carrots and lettuce. Our next door neighbors grew beans and corn. Food was scarce then, and all of the neighbors shared their crops.

Until I married my husband, I had never heard of Squaw Dish, and my mother never made it. Some may find the name offensive, but this dish still exists and by the same name. My husband told me how to make it and I did. This simple dish was tasty and satisfying — just right for our limited budget.

What is Squaw Dish? I looked on the Internet and was surprised to see a variety of recipes. Campers make the dish. Girl Scouts and Boy Scouts make it. Effie M. Hudson of Muskegon County in Michigan, makes it and shares her recipe on the Farm Girl Cookbook Blog.

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Dehydrated Potatoes and Au Gratin Recipe

I for one can make a very good breakfast with nothing except fried potatoes. I know I have heard how fried foods are not good for me but I still enjoy a dish of those “Greasy” spuds whenever I can.

I would like to pass on this dehydration recipe to visitors to the site since they full easily into the topic of survival foods. You can package them with your food saver and store a few packs in your vehicles emergency food supply next to your bottled water. I personally have purchased some of the commercial dehydrated versions and they really do not taste that bad.

According to how you slice and dry the potatoes you could use them for anything from frying to making au gratin potatoes. Here is the procedure that I would recommend using.

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