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Other Talking Articles

Webmaster | 25. September 2007 @ 16:02
Pears are one of those fruits that can be both homey and sophisticated -- many of us remember the pear preserves of our country childhoods, but cutting-edge chefs employ them in desserts and savory preparations. And in recent years, they've increasingly shown up as decor elements in glossy home magazines. Check out the recipes now.
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Webmaster | 24. September 2007 @ 16:02
These brownies are easy and tasty. The coffee and toffee flavors give the finished product a bit of an edge that makes the brownies irresistible. So much for lightness. Check out the recipe now.
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Webmaster | 31. July 2007 @ 16:17
People who know good food, know where to find it in Peabody: the city Water Department. Sharing recipes with others is something Survilas has been doing as long as she has been cooking. As a child, she got her start in the kitchen baking with her mother and grandmother — making dishes like apple tarts and chicken pot pies — before moving onto meals. Check out this website for recipes. :)
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Webmaster | 14. July 2007 @ 16:17
But what is Sherbet? Sherbet is a frozen concoction of mostly pureed fruits or fruit juices along with a few other ingredients, usually sweetened condensed milk. Ice cream has air whipped into it, which makes for a creamy treat. Sherbets and sorbets don't have any air whipped into them, which makes for a more dense dessert with a more intense flavor. Click here for more details. :)
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Webmaster | 9. July 2007 @ 16:17
For a summer dessert that is sure to get people oohing and aahing, we love this recipe from Unisliim’s Recipes for Success. With just the right balance of wholesome fruit and sweet pleasure, you can indulge your wicked side in only 208 calories! Click here for recipe :)
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Webmaster | 8. July 2007 @ 16:17
When it's just too darn hot to bake, but the occasion calls for a special dessert, try this Blueberry and Citrus Sorbet "Layer Cake." This cool, refreshing dessert stacks the sparkling flavors of citrus sorbets with the zing of blueberries for a colorful frozen dessert. And that's just one suggestion for putting blueberries to work for you this summer! Click here for recipe :)
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Webmaster | 6. June 2007 @ 16:17
Check out this recipe for delicious chocolate bars.
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Webmaster | 5. June 2007 @ 16:17
Want to know how to make delicious Southern recipes. Click here.

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Webmaster | 25. April 2007 @ 16:17
Want recipes for banana pudding, fresh strawberry pie and strawberry ice cream? Try it.

:)
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Webmaster | 7. April 2007 @ 16:17
Tomatoes lovers. Want something new? Try this.

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Webmaster | 25. February 2007 @ 16:17

Summer is here and sometimes that makes it difficult to want to slave in the kitchen. I use my microwave a great deal, but I use it even more in the summer. My family appreciates the nice meals and I appreciate not having to spend so much time in a hot kitchen. With this recipe you won't even have to turn your stove or oven on. Give it a try.

I use a Tupperware Rock N Serve large deep container for this recipe. If you can find a similar container give it a try. Just remember that you only want to use microwave safe containers for the microwave. Containers that are not microwave safe can release unwanted chemicals into your food. Glass is usually a safe option if you don't have the Rock N Serve container or something similar.

Ingredients
1 (16 oz) package of frozen Ravioli
1 qt jar of your favorite spaghetti sauce
1 small can of mushrooms
1/2 cup chopped bell peppers
2 cups of mozzarella cheese divided into 1 cup portions

Place all of the ingredients except for 1 cup of the cheese in your microwave container. Cover the container but try to leave a vent of some sort. This is why the Rock N Serve is good because it has a vent on it and that makes it easy for the steam to release while cooking.

Cook on high for 8 - 10 minutes or until the Ravioli is hot and tender. Stir. Top with remaining cheese. Microwave on high without a cover for 2 to 3 minutes or until the cheese is melted.

It will take less than thirty minutes to prepare dinner with this recipe. Even if it is a nice cool day it is an excellent recipe to use to make a quick dinner after a stressful day at work or running errands. Your family will love it and you will have some extra time to relax for the evening.

About the author:

Donna Rivera-Loudon

Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. Visit her website for more http://www.todaysmodernwoman.com

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Webmaster | 19. December 2006 @ 16:17
Christmas is just round the corner. Still cannot decide what to cook for the Christmas party. Check this out then.

:idea:
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Webmaster | 16. November 2006 @ 18:17
Who is Jane Clarke? Jane Clarke is Britain's leading nutritionist. Her books are read by millions and she acted as adviser to Jamie Oliver on his ground-breaking School Dinners programme. Every Thursday, Jane brings you delicious healthy recipes for the family to enjoy. She like to use apples as one of ingredients. Click here to get the recipes for yummy baked apples pie! http://www.dailymail.co.uk/pages/live/femail/article.html?in_article_id=415408&in_page_id=1879
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Webmaster | 8. October 2006 @ 18:17

These six easy recipes will make your children happy and are easy to make. Give them a try.

I mention Ice Tups in these recipes. These are Tupperware's popsicle makers. If you don't have them, you can get similar ones at Walmart or other such stores. Make sure the popsicle makers are good quality. They need to be able to hold up well in the freezer. If the plastic they are made out of is not good quality, your popsicles could break until the pressure of the freezer.

Orange Creamsicles

1 Small Can Frozen Orange Juice
1 cup milk
5-7 ice cubes
1/4 cup sugar
1/2 tsp vanilla

Mix all ingredients in a blender until smooth. Add water slightly if desired to thin). Drink with a straw or pour into Ice Tups and freeze.

Fudgesicles

3 Tbls Instant Cocoa
2 Tbls Sugar
Dash of Salt
1/2 tsp vanilla
2 Eggs
2 1/2 cups milk

Beat eggs together and add other ingredients. Pour into Ice Tups and freeze.

Hawaiian Punchsicles

1 cup Hawaiian Punch
1 cup Vanilla Ice Cream

Mix ingredients well. Pour into Ice Tups and Freeze.

Dripless Wonders

1 pkg. Kool-Aid - presweetened
1 pkg. Jello (same flavor as Kool-Aid)
2 cups boiling water
2 cups cold water

Mix well until dissolved then add 2 cup cold water and mix.Pour into Ice Tups and freeze. Refrigerate leftovers for easy refilling of Ice Tups.

Butterscotchsicles

1 pkg. Butterscotch Instant Pudding
1 cup Rootbeer
1 1/2 cups water
Mix all ingredients. Pour into Ice Tups and Freeze.

Fruit Saladsicles

1 cup apple juice
1/4 cup lemon juice
1 large can Fruit Cocktail

Mix all ingredients. Pour into Ice Tups and Freeze.

Disclaimer

I cannot personally try all the recipes and tips that have been submitted to me. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do, it means you agree to these terms.

About the author:

Donna Rivera-Loudon

Donna has an MBA in information technology and is currently a Tupperware Director and CEO of her own company. Donna designed A Website for the Modern Woman, which contains more http://www.todaysmodernwoman.com

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Webmaster | 3. October 2006 @ 18:17

Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova. The Aussies lay claim to it but the Kiwis think very differently. Each claim it as one of their national dishes.

Firstly, how do you pronounce the word Pavlova. Here we go: pav-LOH-vuh with the emphasis on the LOH part of the word.

The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova. There is no argument about that fact. Anna Pavlova visited Australia in 1926 and then came back again in 1929 visiting New Zealand as well on this second visit. She was billed as the greatest dancer of all time. As can be imagined, she was very light on her toes.

Back at that time there was a very creative chef working in the kitchens of the Esplanade Hotel in Perth, Western Australia. To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy. His delightful dessert was considered to be lighter than air, just like Anna's performances were. Consequently his invention was called a Pavlova - that is the Australian version of how the Pavlova got it's name.

Now the Kiwis debate the fact that an Australian invented the dessert. They say it was being made in New Zealand as far back as 1919, although it was not called a Pavlova. The chef in Perth included a small amount of vinegar in his recipe and it is the vinegar which gives the meringue its soft marshmallow centre. It seems the New Zealand version lacked vinegar in the recipe. The dispute continues but that is enough debate for me....

Let me tell you more about the Pavlova and then you can make one yourself. It certainly has the appearance of a very large meringue, measuring as much as 9" to12" in diameter. Pavlovas can stand anything up to 3" in height. They consist mainly of egg whites and sugar and they are cooked very slowly in the oven. When they have cooled they are topped with whipped cream and then very colourful fruits are arranged on the top of the cream. The whole creation is quite spectacular and most usually quite rich and sweet. There are several variations of the Pavlova recipe. I use this one:

Ingredients

4 egg whites,

1 teaspoon vanilla,

1 teaspoon white vinegar (or lemon juice),

1 cup of caster sugar,

1 cup whipped cream,

Fruit to decorate

Method

Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.

Bake at 120 degrees centigrade (250 degrees fahrenheit) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit. Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit. Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well.

If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.

About the author:

Jean Morrison is, by day, the owner of Heritage Ceilings (www.heritageceilings.com.au) and, after hours, maintains Cheap And Easy Recipes (www.cheap-and-easy-recipes.com) a website for people who want hearty food that is easy and cheap to make. Her recipe website is anecdotal reflecting back to incidences in her life as far back as school cooking lessons with the infamous Miss Haughton.

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Webmaster | 29. August 2006 @ 18:17

Made with oatmeal, raisins, walnuts and milk, Baked Oatmeal Supreme is a heart-healthy -- and delicious! -- way to start your day (makes an excellent in between meals snack, too).

2 cups dry oatmeal (I like to use old-fashioned oatmeal)
1/4 to 1/2 cup brown sugar (1/2 cup makes it very sweet)
1 1/2 cups milk
2 eggs
1 teaspoon baking powder
1/4 to 1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup walnuts (or slivered almonds)
1/2 cup raisins

Use a fork to mix all ingredients together thoroughly in a mixing bowl. Bake for 40 to 45 minutes at 350 degrees in a greased 8x8 inch casserole dish or an 8x8 inch cake pan. Serve with milk if desired.

About the author:

LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to read sample chapters, order books and sign up for the free newsletter, Rural Route 2 News -- http://ruralroute2.com.

http://ruralroute2.com

bigpines@ruralroute2.com

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Webmaster | 25. August 2006 @ 18:17
Yogurt may used to replace cream in certain receipes. Want simple and easy to cook dessert? Check here for more info! http://www.upi.com/ConsumerHealthDaily/view.php?StoryID=20060818-100313-6627r
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