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Pasta with pesto sauce is one of the simplest menus to prepare especially after a long day at work when the last thing you want to do is think of cooking a family meal. It is a nutritious dish, and loved by all the family… Boil up the pasta, add a jar of basil pesto and hey pesto! (pardon the pun). And very few dishes to wash up after.

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But have you ever wondered how to make a fresh pesto yourself? It really is incredibly easy, and once you have tried this pesto recipe I guarantee you will never buy it from the supermarket again. Best of all it only takes 5 minutes to prepare! Make up large batches of pesto sauce, freeze in ice cube trays and then transfer to freezer bags. Simply defrost the pesto cubes when you want to use it.

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Having different types of dies to use makes handling different types of pastas a breeze. If you change out the type of die, or grid, that you are using you can easily go from making one type of noodle over to another, for creating different types of delicious pasta dishes.

The pungent aroma and flavor of basil makes pesto sauce an ideal pasta sauce. It is best served with tubular pastas such as Penne, Rigatoni or Torcoletti as they are perfect for scooping up the sauce. Stir the pesto sauce into the hot pasta, serve sprinkled with Parmesan cheese and a sprig of basil to garnish. A pasta and pesto dish goes perfect with a side salad of peppery rocket and grated Parmesan, drizzled in garlic flavored olive oil… Oh and a chunk of ciabatta bread too.

You will need:

A blender or food processor, 3 cups fresh basil 3-4 cloves garlic 1.5 cups pine nuts (I prefer to toast them first) 1/4 cup Parmesan cheese, 1 cup olive oil Sea salt and black pepper

Directions:

In a food processor, blend together basil, pine nuts, garlic, and Parmesan until smooth. Pour in olive oil slowly in a constant stream while still mixing. (The amount of olive oil can be adjusted to suit the preferred consistency of your pesto sauce). Finally add sea salt and black pepper to taste.

As an alternative try making red pesto sauce adding 1/2 cup of sun-dried tomatoes you can be published without charge. You can to republish this article in your website or blog. Please provide links Active.

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Resource Author Francisco Rodriguez Higueras
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If you think wine making is hard, then you should know that organic wine making is much more difficult. A lot of major wineries will tell you that the growing of the grapes is an essential part in the wine making process. Since grapes are hard to maintain and grow, you would probably be tempted to use chemicals and other things that will make sure your plantation is free from pests, diseases and other problems. If you want to produce organic wine, however, you should ensure the fruits that you use are grown organically. This means that the plant was grown naturally and without using fungicides, hormones, artificial fertilizers, growth regulators, pesticides, and other synthetic chemicals.

The daylight issue is easy, cellars are often devoid of  natural light any way and you can block up or put shutters over any windows that there might be (please note that if the cellar is to be classed as living accommodation in any way an escape window must be present in order to comply with building regulations).

The process of organic wine making is not really much different from the conventional way of producing this alcoholic beverage. The first few steps usually include carefully choosing your ingredients, sterilizing the tools you will need, and washing the grapes carefully. Of course, you need to remove the stems and pits. If you are planning to make white wine, you better remove the skin of the grapes too. The succeeding steps include fermentation, which usually lasts for a week up to one month, and also aging, which can last for a year or two, depending on your preference and the type of wine you are making.

According to supporters of organic winemaking, using organic ingredients in wine making does not really affect the taste. In fact, some of the wines that are considered to be best-tasting in the world nowadays are actually organic wines made from France.

This just means that hormones, growth regulators, and other synthetic chemicals do not really help in improving the taste of the grapes. Besides, making use of pesticides and other chemicals can harm not only the environment but also the health of the people who work in vineyards and even those who live in grape plantations that are regularly sprayed with artificial fertilizers and other harmful substances
 

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You can have delicious unique salad dressings at a fraction of the cost of the store-bought kind. You don’t have to be some kind of cooking genius, either. All it takes is a basic recipe and a willingness to experiment.

Start by saving a couple of empty bottles of purchased dressings. Glass is better but plastic will work too. Wash them well, soaking them for a while to take the labels off and to get them totally clean. Measure how much they will hold. It may be about a pint, or it might be more. Optionally, you can use any glass jar you have, but put some water in it, shake it up, and turn it upside down to be sure it won’t leak when you shake up the dressing.

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The basic components of salad dressing are oil and vinegar, with salt unless you are on a salt-restricted diet. Everything else is optional. A bit of water often helps. Occasionally, fresh-squeezed lemon juice can be used as a vinegar replacement.

You want your ingredients to be of good quality. The best oil just happens to be one of the healthiest ones for you: olive oil. Be sure you get extra virgin olive oil, as it is the highest quality. It is produced by a physical process rather than chemical treatment and it is known to have a superior taste. Extra virgin olive oil does cost more, but the flavor and the nutritional qualities are worth it.

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This is a great recipe for kids. It really does taste like a taffy apple! If you want your kids to eat apples you have to try this salad.

SERVINGS: 10-12

Ingredients:

1 can (20 ounces) crushed pineapple drained with juice reserved

1 egg, lightly beaten

1/2 cup sugar

1 tablespoon all-purpose flour

1 and 1/2 tablespoon cider vinegar

1 (8 ounce) container frozen whipped topping, thawed

4 cups diced unpeeled apples

2 cups lightly salted peanuts, coarsely chopped

4 cups miniature marshmallows (optional)

So, finally, what is the recipe? Well, it depends. Often 2 parts olive oil to 1 part vinegar is a good blend, but you may also like 2 parts olive oil to 1 part vinegar and 1 part water. In other words, if you were making a pint (two cups) of salad dressing, you could use 1 1/3 cups of olive oil to 2/3 cups of vinegar to create the first ratio. For the second one, you would use 1 cup of olive oil, 1/2 cup of vinegar, and 1/2 cup of water.

Start with 1/4 teaspoon of salt per pint of dressing, and increase it to taste. As for other spices, of course black pepper is typically used, but hot cayenne pepper, the milder paprika, and anything else on your shelf can be tried. Dried mixed herbs do well, so long as you give them enough time in the dressing before using it for the first time.

Find a good basic dressing that becomes a standard, and you will be able to make it rapidly. Then when you feel like it, experiment. Lemon juice can be a good substitute for vinegar, but it’s so strong that you may want a smaller amount of lemon juice than you would of vinegar. Leftover wine can replace water. Peanut butter can be added, as can yogurt. Use a blender if you wish.

Once you start making your own salad dressings, the flavor combinations are endless. If the olive oil solidifies when you keep the salad dressing in your refrigerator door, just pull out the dressing before you cook a meal, or keep the dressing at room temperature if you are going to use it up fairly soon you can be published without charge. You can to republish this article in your website or blog. Please provide links Active.

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Resource Author Francisco Rodriguez Higueras
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Reach back into time and pull out these old-fashion salad recipes the next time you need a salad for a picnic, potluck, church supper, etc. They are also great for the family dinner table. Here we offer a Classic Potato Salad recipe, Copper Coin Salad which is a carrot salad, and Deviled Eggs.

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

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

VIRGINIA’S DEVILED EGGS
This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish

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Pumpkin soup is one of those recipes that has many variations. While most people think of only classic pumpkin varieties, there are many other ways to create a soup out of pumpkin. One of the easiest recipes is for a honey roasted pumpkin treat. The ingredients are drizzled with honey before roasting. Then it is made into soup.

Another easy variation is pumpkin and cheese soup. You can use canned pumpkin puree to make this soup extra simple. Add in some cream, broth, spices, brown sugar and grated cheddar cheese. Serve it up with from French bread or top the soup with a crust of melted cheese for a tasty treat on a cold day.

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Sweet Varieties with Pumpkin

Alternatively, you may want something a bit sweet. Add some real maple syrup and a little Marsala wine and you will have an incredibly flavorful bowl of soup. Always use real maple syrup for this recipe… imitation syrups will not hold up during cooking to create the flavor you want.

Pumpkin flavor can be changed according to the cuisine. You can make Thai, Haitian, Mexican or even Jamaican pumpkin soup. Each of these soups contains pumpkin, yet the spices of the hosting cuisine prevail, adding a new touch to them all.

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What about Other Canned Items You Can Use

For those who do not usually have much in the way of meaty leftovers, canned meats can come to the rescue. There are great canned chicken, shrimp, crab, and other meat options out there that can really help you add interest to your soups. It is amazing how easy soup recipes can be.

Leftover grains are a wonderful addition to soup meals, as well. Leftover rice, barley, or pilafs, a handful of extra noodles, and many other grains can add a bit of interest to a boring canned soup. Precooked grains can be added right to the soup when you heat it.

Try adding some specialty ingredients to change your soup. Shrimp adds a nice seafood flavor to the soup, while chocolate can create an unusual dessert treat. Make your soup spicy or mild. Peppers will add some kick to your soup if you like it hot. Use chipotle if you want a milder heat. Peanut butter can be combined with pumpkin soup to make an unusual flavor. Add bacon or sausage to bring it all together. This fast recipe can be done at the last minute.

Ingredients you traditionally associate with fall like apples are often added to pumpkin soup. You can use other winter squashes like butternut or acorn in your soup. Even sweet potatoes will add a new twist, adding their own sweetness and texture. Do not be afraid to use herbs to create different flavor blends in your soup. In the hot days of summer, try a chilled pumpkin soup that will help your guests cool down admirably.

No matter what variation of pumpkin soup you want to try, you will be treated to a rich, flavorful meal that will fill you up. The creamy texture of the soup is satisfying and velvety. It may become a new favorite. If you do not have a lot of time, you can always make your soup in a crockpot and let it cook all day long you can be published without charge. You can to republish this article in your website or blog. Please provide links Active.

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Resource Author Francisco Rodriguez Higueras
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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.

I usually make spaghetti sauce from scratch, but when I’m pressed for time, I buy the healthiest kind I can find. I look for the sauce with the least amount of salt and high fructose corn syrup. My family likes sauce with the meat incorporated into it. Every so often, however, I make meat balls. We like small ones, not the huge kind that contain too much bread and hit your stomach like a rock.

You need:

½ bag Large Egg Noodles
½ stick Butter or Margarine
1 Egg
Sugar to taste
Regular or Golden Raisins
Optional: chopped Apples
Nice casserole dish you can put in the oven

Directions:

1. Boil the noodles in salt water until done.

2. Drain the noodles then run hot water over them and drain well again.

3. Melt butter or margarine in flat casserole dish. I prefer much more butter than I have indicated above, so play with it. You might like it real buttery, too.

4. Put all of the noodles in a bowl and add half of the melted butter or margarine.

5. Beat the egg and pour mixture over the noodles, stirring well.

6. Add sugar and raisins to taste, and if you like, add some chopped apples.

7. Stir well, taste again and adjust the taste to your liking if you need to.

8. Pour the mixture into a flat casserole dish you have lightly greased with oil or butter.

9. Bake at 350 degrees for 1 / 2 hour until golden and crusty. If it isn’t crusty enough, put it back into the oven a while longer and check regularly until the crust is the way you like it.

SERVE the Kugel or Pudding hot if you can, but eating it cold is just as good. I hope you enjoy
 

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Los Angeles County is home to over 400,000 Chinese-Americans. Undoubtedly, it has one of the largest ethnic Chinese populations outside of China. Many are first generation immigrants from China or are children of immigrant Chinese parents. In areas with a high population density of ethnic Chinese, one can find many skilled chefs and restaurateurs working in and running restaurants that serve good, authentic Chinese food, just like how they are being served in China. The prices are usually very affordable too.

Most of these restaurants are located in five main areas: the official Chinatown in downtown Los Angeles, Monterey Park, San Gabriel, Alhambra and Rowland Heights. Except for Chinatown, all areas are in the San Gabriel Valley. All 5 areas are within the confines of Los Angeles County, California.

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.

Yum Cha Cafe (3 branches: Alhambra, San Gabriel, Chinatown)* - The place specializes in Dim Sum, a part of Cantonese cuisine that includes many small dishes like little dumplings, buns and pastries. Yum Cha Cafe serves arguably the cheapest Dim Sum you can find anywhere in the entire Los Angeles. The quality may not be quite what you will get in higher end restaurants, but it is extraordinary value for the money. A small plate of four pieces of Siu Mai, a small meat and shrimp dumpling, costs just 99 cents.

Shanghai Restaurant (San Gabriel)* - As the name of the restaurant indicates, this place serves Shanghainese cuisine, a type of Chinese cuisine that is fast gaining international recognition. The food is flavorful and rich. During lunch time, the restaurant offers an special value lunch menu with over 20 entree dishes from $5 - $8 each. If you like fish, the fried yellow croaker with seaweed is highly recommended. Visit with a group of friends and enjoy a scrumptious family style meal consisting of a variety of dishes.

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
 

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We have already reviewed several wines, both white and red, from Alsace, the famous wine-growing region of eastern France. This wine is organic, or perhaps more precisely, this wine comes from vineyards that are on the way to organic certification. Fans of organic products know that certification is a lengthy, arduous process that serves to protect the consumer. If you are a real hardliner you won’t drink wines that are not fully certified as organic. But other fans of organic wine will consider non-certified wines from producers who have made a true commitment to organic wine, as is the case of the wine reviewed below.

One of the most intimidating rituals is the wine tasting. This might look weird to someone who isn’t that interested in wine but it really can help you to not only get the most satisfaction from your wine, but also to learn how to describe wine so that the next time you want to buy a bottle you will have an easier time conveying what you are looking for.

Wine tasting is made up of 3 major steps. No one expects you to be an expert but you can easily learn enough to follow these steps the next time you are trying some wine.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Louis Sipp Sylvaner 2007 12.5% alcohol about $14.50

Let’s start by quoting the marketing materials.
Description: Louis Sipp is a member of Tyflo, an association of Alsatian winegrowers who are keen to lessen the impact of their activities on the environment, and to market healthy products. Currently, the vineyards are in the process of conversion towards full organic certification.
Tasting Note: Louis Sipp shows what can be done with Sylvaner when care is taken with each and every step of production. This one contains bright aromas of lime, spring flowers and mineral. Dry and crisp, this has a very tasty finish. Enjoy with grilled prawns or poached salmon. (VINTAGES panel, July 2008) And now for my review.

The first sips were too acidic. My mouth came close to puckering. The initial food pairing involved a barbecued chicken breast with potatoes roasted in chicken fat and a spicy salsa. The chicken definitely improved the wine. I tasted some lime but the Sylvaner continued to be overly acidic. Perhaps surprisingly, even the potatoes’ grease didn’t cut the wine’s acidity. The salsa succeeded in taming its excessive acidity but the wine only displayed a trace of lime to accompany the salsa’s lime.

The second pairing involved a packaged eggplant parmigiana (as close to organic as any of the foods tasted here) covered with grated parmesan cheese. This time the Sylvaner was pleasantly but not overly acidic. Its lime notes were refreshing. I didn’t feel that the wine was fighting the dish’s tomatoes. I was pleased with its touch of sweetness. I finished the meal with a high-quality ice cream bar coated with chocolate. The wine lost its sweetness but managed to keep some of the lime.

The reason you want to swirl is because your tongue has taste buds all over it in the front and back. Each set of taste buds will respond to different flavors. So to get the maximum flavor you have to use all of your taste buds and that’s why you swirl.

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Resource Author Francisco Rodriguez Higueras
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Fall is here with its busy season of school functions, sports games, etc. For busy families on-the-go, sandwiches are sometimes called for. Here are some old-fashion recipe ideas for busy families. Give this Super Hero Recipe a try. A loaf of French bread, some deli meats and cheeses along with some condiments and you have your meal in minutes. Serve it with some chips, veggie sticks, and cookies or fresh fruit. Simple, uncomplicated, and sure to please. The Deviled Cheese-Stuffed Franks is a different twist on hot dogs.

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.

Spread the cut side of the bread halves with margarine. Spread mayonnaise on one half of the bread and the French dressing on the other half. Line bottom half of bread with lettuce leaves. Layer the meats and cheeses atop the lettuce. Top meats and cheeses with the slaw, if using. Add top half of the bread. Cut into 4 equal pieces, securing each with a long toothpick. Remove toothpicks before eating.

DEVILED CHEESE-STUFFED FRANKS

1 cup shredded process cheese, softened
1/3 cup pickle relish
1 tsp prepared mustard
1 tbsp chili sauce
3 tbsp mayonnaise or salad dressing
1 lb franks

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
 

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Pizza is a very common type of meal made from flat oven baked bread and tomatoes that families enjoy. Restaurants where you can get pizzas are common place. The atmosphere is usually fun at a pizza place you can relax and be serenaded with great music. Many of the pizza restaurants have games that you can play while waiting for your food to be served. Chuck E. Cheese is a great pizza place to take kids as they can get tokens to play games too.

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Apart from the games, on offer are good appetizers like breadsticks and salad to warm your appetite until your food is ready to be served. Some pizza restaurants offer other items including pasta dishes and calzones. Just take a look at their menu to find out the selections they have. Dessert pizza is a latest option that is also a good selling product.

Jeffrey’s

An Austin landmark since 1975, Jeffrey’s serves new American cuisine under the capable leadership of executive chef Deegan McClung. McClung brings a New Orleans sensibility to his creative and original dishes, incorporating elements of French, Creole, and Asian influences to produce uniquely delicious results.

Judges’ Hill Restaurant & Bar

Located in the historic Goodall Wooten House, now converted into a luxury hotel, the Judges’ Hill Restaurant & Bar combines an extensive wine bar with upscale American cuisine. Helmed by chef Rob Snow, the restaurant offers an eclectic selection of internationally-influenced favorites; braised short rib schnitzel is especially popular.

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There are many popular chain pizza restaurants out there. The largest and the most expensive is Pizza Hut.
This has also been a source of concern for customers. Some other popular and more affordable pizzerias include Little Caesars and Dominoes. Papa Johns is a common one but you have to get your pizza fresh prepared and then you take it home to bake it.

There are other pizzas restaurants around that may not be nationally known but where you can get great tasty pizzas from. These are fondly referred to as mom and pop pizza restaurants you can be published without charge. You can to republish this article in your website or blog. Please provide links Active.

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