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Three Restaurant Reviews

Applebees nutrition information is wide-ranging depending on what kind of food strikes your fancy. They have a wonderful menu full of tantalizing and tasty dishes to treat any palate. Maybe that’s why Applebees is one of the countries most popular restaurants. Who doesn’t like eating at Applebees, raise your hand? No takers, huh? Below are five low fat, low carbohydrate meals. If you like to cook, you can also prepare many of these great recipes at home.

Applebees Nutrition Information on the Cajun Lime Tilapia:

Tilapia is a great tasting fish and is also heart healthy. The Cajun drenched tilapia filet is flavored with generous amounts of limejuice and has 310 calories and six grams of fat. It is served with rice pilaf and vegetables in season. This tilapia meal has two grams of protein.

This sounds like an easy dish to prepare at home. Wash fish and pat dry. Dip each filet in a beaten egg and then in Cajun seasoning. Sprinkle each filet with limejuice and bake or broil in the oven for 15 minutes. Serve with a side of brown rice pilaf and a green salad. How easy is that?

Applebees Nutrition Information on the Grilled Citrus Chicken Salad:

Citrus flavored grilled chicken served on a bed of greens. This also seems like something you could easily create in your own kitchen if you wanted to. Use boneless chicken breast and marinate overnight in your favorite citrus juice such as lime, lemon or even orange juice.

Turn on the barbeque and grill each breast for ten or fifteen minutes on each side. Don’t forget to salt and pepper while grilling. My mouth is watering thinking about this grilled chicken. Cut into bite sized pieces and add to your favorite greens. For the dressing be sure to use a citrus base to help bring out the chicken’s wonderful flavor of marinade.

Applebees Nutrition on the Mesquite Chicken Salad:

Applebees has such a varied menu. You can choose a quesadilla burger at 518 calories or you can choose mesquite chicken salad, which only has 200 calories. Which works best for you? This salad has the least amount of calories than any other item on the menu. You can buy mesquite flavoring in the seasoning section of most grocery markets, or mesquite chips for the barbeque and make this chicken dish at home.

Applebees Nutrition on the Southwest Cobb Salad:

The southwest cobb salad has a bit more calories than some of the other dishes but sounds so good I had to tell you about it. This is grilled chipolte chicken, shredded cheese, and corn served on a bed of mixed greens. To give this dish fewer calories you could easily substitute the cheese for a vegetable. This is a healthy dish with about 440 calories and no carbohydrates, which is a friend to those on the Atkins diet.

These are just three examples of restaurants serving good, inexpensive Chinese food. If you visit the five main areas listed at the beginning of this article, you will be able to find similar gems as well. There are several upscale restaurants offering lunch specials or late night specials, making it very affordable to get a good meal in a pleasing atmosphere.

One last tip - bring some cash with you. Most of these places will accept cash only, no credit or debit cards. A number will accept credit cards but with minimum charge requirements of $10 to $20. The good news is that you will be able to enjoy a satisfying meal on the cheap

Resource Author Francisco Rodriguez Higueras
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Indian Cooking Recipe

Are you a fan of Japanese food? Have you been thinking of trying to cook Japanese food on your own, and yet have been hesitant? Japanese food is actually very simple and easy to prepare, as long as you have the right ingredients and equipment. There are many easy Japanese recipes available everywhere, and more and more have tried successfully to create their own Japanese dishes at home.

For many, a sushi roll is an easy Japanese recipe to follow. This is actually a very easy process. First you need to prepare sushi rice. You will need three cups of Japanese rice, three and one-fourth cups of water, one-third cup rice vinegar, three tablespoons of sugar, and a teaspoon of salt.

Cook the rice and let it steam. Mix rice vinegar, sugar and salt in a saucepan. Heat until the sugar dissolves, and wait for the mixture to cool. Place the rice in a wooden bowl, and pour the vinegar. Use a spatula to mix the rice.

Directions:

Dissolve yeast in warm water in a 2 1/2-quart bowl. Add milk, salt, sugar eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50 to 60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes.

Heat vegetable oil in deep fryer to 350F. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into Creamy Glaze set on rack; when slightly cooled spread Chocolate Glaze on top. Doughnuts may be dipped into sprinkles or other toppings after Chocolate Glaze is applied if desired. Heat butter until melted. Remove from heat. Stir in confectioners’ sugar and vanilla extract until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in confectioners’ sugar and vanilla extract until smooth. Stir in water, 1 tablespoon at a time, until of desired consistency.

With this, you can make any kind of sushi that you want, by putting in whatever ingredient you want inside the sushi. Notice that the only equipment you needed for this was a bamboo rolling mat, so it is best to get one for yourself. Sushi is an easy Japanese recipe that is sure to be a hit with family and friends

Resource Author Francisco Rodriguez Higueras
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How to cook Chinese-Crab Soup

One of the easier ways to prepare a quick, nutritious, meal is to feature or start with soup. Here are a couple of soup recipes that are tasty, quick, and easy to prepare. The Flavorful Onion Soup is a perfect first course, goes great with a sandwich or can be served on its own with a plate of crusty breads, crackers, and/or cheese. The Vegetable-Cheese Soup can be prepared in a matter of minutes making it perfect for those very busy days.

Cream of Tomato Soup–List 1

2 1/2 cups water
8 cups chopped tomatoes
2 small bay leaves
1/4 teaspoon dried basil
1/8 teaspoon dried cloves
1/2 teaspoon dried parsley
1/4 teaspoon onion powder

In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.

*Pinto beans work just as well–your preference.

BRAT-CHEESE SOUP

1/4 cup butter
2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

Once the white sauce is incorporated into your tomato blend, keep it simmering. Allow it to thicken until it reaches your desired consistency. Adjust the level of sugar or salt to your own taste, and serve.

This gluten free tomato soup freezes well, and can be used in individual portions for lunches. It will hold in the freezer for at least six weeks. The quick and easy version of this soup recipe is available below

Resource Author Francisco Rodriguez H.
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Snap Mame Salad

Because of our busy lives, it is not always easy to take the time to make dinner at home. For this reason, dining at a restaurant has become as common as going to the movies. It is fun to have our meals served to us with no clean up afterwards. However, there are certain etiquette protocols that one should follow when dining at a restaurant.

For this fresh fruit salad recipe you will need:

One large red delicious apple - cored and thinly sliced
One large navel orange - peeled, sectioned and cut into chunks
1 cup green or red seedless grapes - cut each grape in half
1/2 cup of sliced almonds
1 to 1 1/2 cups of lemon yogurt - to desired moistness
ground nutmeg - to taste

COPPER COIN SALAD
This is a recipe from my husband’s Aunt Norma.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

4. Keep your cell phone turned off. Talking on a cell phone is rude to your guests as well as the rest of the people dining.

5. Don’t move your plate away when have finished your meal. Wait until the server returns to take it away. Your guests do not want to look at uneaten food.

Swap out the almonds with toasted or raw coconut, toasted sunflower seeds, walnut pieces, pecan pieces, or dried cranberries. Instead of the lemon yogurt, try strawberry, peach, blueberry, or plain Greek style yogurt and instead of the nutmeg, use cinnamon, or a nutmeg and cinnamon combination, or honey. You are only limited by your imagination.

For a simple dessert, try serving this salad in mini graham cracker tart shells or you could try preparing the fruit salad without the yogurt and instead layer the fruit and the yogurt in alternating layers in parfait glasses.

Another simple presentation is to serve the fruit salad over a bed of sliced strawberries or salad greens with warm rolls on the side for a light and quick meal

Resource Author Francisco Rodriguez Higueras
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Snap Mame Salad

Because of our busy lives, it is not always easy to take the time to make dinner at home. For this reason, dining at a restaurant has become as common as going to the movies. It is fun to have our meals served to us with no clean up afterwards. However, there are certain etiquette protocols that one should follow when dining at a restaurant.

The following are a number of etiquette Do’s and Don’ts when dining at a restaurant:

1. Seating: Choose a comfortable table location. Nice locations include next to a window or near an attractive view such as a lovely wall picture. Make sure you are not seated in a high traffic area as this will be a constant distraction

2. Don’t treat the wait staff poorly. They are there to fulfill all of your dining needs. As well, this is how they are earning an income so being rude or obnoxious makes their job unpleasant and stressful. If your server makes a mistake with your order, or your food is not cooked properly, don’t yell at the server. Be courteous and kind when sending food back.

3. Use good manners when you are eating. For instance, chew with your mouth closed and don’t put too much food in your mouth. Don’t use bread for dipping in soups or soaking up sauces. Don’t make loud noises when eating. Don’t talk with a full mouth. Don’t put your elbows on the table. Use utensils when eating. Eat at the same speed as your guests. Don’t pick your teeth or lick your fingers at the table. Don’t cut your food in pieces that are too big. You don’t want to sit there chewing on a big chunk of meat, especially if you are on a date.

4. Keep your cell phone turned off. Talking on a cell phone is rude to your guests as well as the rest of the people dining.

5. Don’t move your plate away when have finished your meal. Wait until the server returns to take it away. Your guests do not want to look at uneaten food.

Swap out the almonds with toasted or raw coconut, toasted sunflower seeds, walnut pieces, pecan pieces, or dried cranberries. Instead of the lemon yogurt, try strawberry, peach, blueberry, or plain Greek style yogurt and instead of the nutmeg, use cinnamon, or a nutmeg and cinnamon combination, or honey. You are only limited by your imagination.

For a simple dessert, try serving this salad in mini graham cracker tart shells or you could try preparing the fruit salad without the yogurt and instead layer the fruit and the yogurt in alternating layers in parfait glasses.

Another simple presentation is to serve the fruit salad over a bed of sliced strawberries or salad greens with warm rolls on the side for a light and quick meal

Resource Author Francisco R. Higueras
Trabajar desde casa es fácil si sabes como
Todo sobre Juegos para gente que le gusta jugar
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Butter Chicken main course

As a busy mom and wife, I am always looking for easy and time saving chicken recipes, and this one fits all of those ‘mom’ requirements.

What I like about this recipe is the fact that it is made with every day ingredients that you most likely have on hand. To save time, I will make step 1 the day before and then refrigerate it in a container. The next day, I will reheat the step 1 ingredients in the microwave for 1-2 minutes and then proceed with step 2. I do this so that I am not spending an hour in my kitchen on a busy work or school night.

Ostriche alla Tarantina (Oysters Taranto Style) are breaded and baked with parsley and olive oil. The best pairing is with Franciacorta DOCG, a bubbly wine from Lombardy made like and priced like French Champagne. If you are watching your budget, go for an Italian Chardonnay or Sauvignon Blanc.

Another popular local seafood dish is Seppie Ripiene (Stuffed Cuttlefish) that consists of small cuttlefish stuffed with chopped mussels and squid, breadcrumbs, capers, and grated Pecorino cheese and then baked. Recommended wine pairings include Franciacorta and Sauvignon Blanc.

If you’re in the mood for some unusual pasta, get some orecchiette, literally little ears; a hard wheat pasta native to Apulia. Then make Orecchiette con Cime di Rapa (Orecchiette with Turnip Greens). Add garlic and chili to the greens or a substitute such as Broccoli Rabe. An alternative recipe calls for the greens, onions, prosciutto ham, and lots of grated Pecorino cheese. In either case the secret for great pasta is cooking it in the same water that was used to cook the greens. And don’t eat the stalks or the leaves. Standard wine pairings include Italian Chardonnay, Riesling, or Sauvignon Blanc.

Frittata di Arugula e Due Formaggi (Arugula and Two Cheese Omelet) is made from eggs, arugula, Ricotta cheese, and grated Pecorino Romano cheese. This quick meal goes well with an Italian Riesling or Pinot Grigio.

Mix together cheese, pickle relish, mustard, chili sauce, and mayonnaise until smooth. Split franks lengthwise but do not cut all the way through. Stuff the franks with the cheese mixture. Grill franks over hot coals until heated through and the cheese is slightly melted. Serve on hot dog buns.

NOTE: You can make these franks on an indoor grill or under the broiler if the weather doesn’t permit outdoor grilling

Resource Author Francisco R. Higueras
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Wine Spirit Sailing Ships

Beer Making Kits have been around for many years.  The hobby of home brewing has grown tremendously over the last few years.  Some of this is due to the craze and huge growth in the micro - brewed beer market.  The increased awareness of these craft beers has caused many to ask themselves, “Could I make my own beer, and is it hard to make good tasting beer?” There’s no question that deciding to brew your own raises many questions.  Some include:

•    How is beer made?

•    How do you bottle your own beer?

•    What equipment do I need?

•    Is it expensive to buy beer brewing equipment?

•    Is it a lot of work?

•    Is it hard to learn home beer brewing?

Some wince cellars occupy the whole of the cellar space, often these are ‘under pavement vaults’ or small cellars, which were, perhaps the original coal cellar.  In these cases the whole cellar must have a totally controlled environment, which means an airtight door, is required.  Airtight doors made of lacquered steel with thick layers of insulation are available for this very purpose. Certain models come with  a heating and air conditioning unit built into them, which is an ideal way of achieving total environmental control in one go.  Otherwise a separate heating, ventilating and air-conditioning unit will need to be installed which vents to the outside of the cellar. 

These units are capable of controlling the temperature to within 3 degrees Celsius, which is the normal range for a good quality wine storage environment.  Of course it makes sense to insulate the cellar as best you can in order to minimise the energy use of the temperature control unit.  This can be done using traditional insulation methods and by using  an insulated membrane for the waterproofing such as ThermalDry Wall Floor membrane.

Where the wine storage area is to be only part of a larger cellar you may not want to have the other parts at the same temperature as the wine area and you may also wish to have natural ventilation and daylight in the other areas.  Indeed if the other areas are to be used as part of the living accommodation, there will be building regulations requiring you to have these features, which would clash with the requirements for wine storage.  In such cases a ‘wine vault’ may be the answer.  These are literally prefabricated airtight rooms (the size of a very large cupboard) , which can be assembled, down in the basement and include insulated wall panels and door with the heating and air-conditioning unit built in.  They represent a very neat solution for the multi-purpose cellar conversion, where wine storage is only a part of the overall usage

Resource Author Francisco R. Higueras
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How to Cook Pasta

Luchen Kugel also known as Jewish Noodle Pudding, is an absolute favorite in most Jewish homes. Mothers teach their daughters, then daughters teach their daughters and the technique of making the best Luchen Kugel proceeds down family lines, including today, teaching sons.

This recipe is so easy to make, it will quickly become one of your family favorites. It is a great side, goes well with meat or a salad, and many people like me, enjoy eating it as a snack.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

REFRIGERATOR PINEAPPLE MALLOW

1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13×9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

Enjoy

Resource Author Francisco R. Higueras
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How To Host a Wine Tasting

I hope you haven’t allowed the ‘rituals’ of wine tasting to keep you from exploring many types of wine. Learning about and trying different types of wine can really be a lot of fun. It can be a nice way to spend an evening with friends and family sharing a bottle of wine that you just discovered.

The rituals really do serve a purpose and aren’t that hard once you understand what they are and why wine drinkers do them.

Alsace is located in eastern France and borders Germany. Although its wine-producing area is quite small, in fact the second smallest of France’s eleven wine regions, it is quite well known for distinctive wines. The overwhelming majority of Alsatian wine is white. The Sylvaner grape tends not to be highly regarded but perhaps in the right winemaker’s hands…

1) Sight. You are looking for 3 major things: color, intensity and clarity. The wine should be clear and not cloudy. Gently tilt the half full glass of wine away from you. Swirl it. Observe the colors and clarity. Make sure to have a white backdrop such as a table clothe or white wall.

As you learn more there will be specific characteristics you will be looking for but for now just enjoy the richness of the colors and the way the wine swirls around the glass.

2) Smell. Again, gently swirl the glass so that the wine mixes with the air to bring out it’s full aroma. Now, stick your nose in and sniff. Breathe it in deeply. Savor it. Take some time to fully process the smells.

Again, as you gain experience you will be able to describe several layers of aroma and subtle hints of other smells, but for now just stick to the 3 basics: floral, fruity or spicy.

Don’t forget, the sense of smell is very personal. There is no right or wrong. If you think it smells fruity than it smells fruity.

Studies show that using resveratrol will substantially reduce cases of memory loss, lengthen tolerance, fight aging and the most recent studies show that it can actually combat retroviruses like herpes simplex and HIV.

A roman saying goes like “In Vino Sanitas” which construes to mean “In wine there is health”. There is no doubt that there are abundant health benefits to be reaped from red wine. However, it might not be affordable to all, because low quality red wines will not contain substantial amounts of resveratrol. The reason why one would need resveratrol supplements which are manufactured with high concentrations of the compound.

Resource Author Francisco Rodriguez Higueras
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How to make Jalapeno Soup - Vegetarian Recipe

Soup is one of the foods that can comfort us humans like nothing else can. Many times we think of soup as a cold weather food but it is actually good anytime. From chicken soup for a cold to just needing a good comfort food, soup is often what is called for.

CHICKEN SOUP WITH WILD RICE AND SPINACH

1 can (14-oz) reduced sodium chicken broth
1 3/4 cups carrots, diced
2 cups cooked wild rice
2 cans (10 3/4-oz each) condensed cream of chicken soup
1 tsp dried thyme
1/4 tsp dried sage
fresh ground black pepper to suit taste
1 1/2 cups cooked chicken, diced or shredded
2 cups baby spinach, coarsely chopped
1/2 cup milk.

Some few key ingredients should be on hand in every vegetarian kitchen. For sauteeing vegetables, have extra virgin olive oil, and for seasoning, a bit of Bragg’s Liquid Aminos, and some unsalted Spike seasoning, or an assortment of seasonings. I have found that a dash of Bragg Aminos and a tablespoon of Spike, thrown into a few cups of boiling water, makes an extra-delicious vegetable broth.

For a hasty, tasty soup, throw away the seasoning packets from Ramen soup. Use the Bragg/Spike combination in water. For nutritional value toss into the soup a variety of fresh or frozen vegetables– whatever you have on hand. Broccoli is wonderful, and maybe a button or two of carrot, celery, a handful of frozen peas and corn, or maybe some string beans or asparagus. Spinach and mushrooms, sliced leeks or scallions (thoroughly soaked and washed) are all tasty additions to this 3-minute meal.

In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water.

Yesterday I created mushroom, barley, lentil soup. I sauteed mushroom slices until they were barely tender, and then I dumped in many cups of water, some whole-grain barley and some lentils. I squirted in Bragg Aminos and dumped in Spike until the broth tasted delicious. I added lentils, equal to the amount of barley. I continued to boil the soup for 55 minutes. Knowing the soup might be improved by a bit of potato and carrot, I cut one of each into 1/ inch dice and threw them into the pot near the end of the cooking time.

Resource Author Francisco Rodriguez H.
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