Easter Recipe - Roasted Rack of Lamb

This Recipe is Courtesy of Allrecipes.com

Roasted Rack of Lamb


Original recipe makes 4 Servings

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

It's Grill Time Again!

Don't Get Grilled! Tips For Finding The Perfect Grill

At last glance, there were 74 varieties of Campbell's® condensed soups on the shelves and over 50 options of Crest toothpaste. That's 50-plus toothpaste options from a single brand. I don't know about you, but that level of decision- making wears me out just thinking about it.
What's Out There
Shopping for a grill may not offer quite as many options, but you'd be surprised at the depth and variety that's out there. Smokers, portables, electric, gas, charcoal, infrared and the list goes on. Once you pick the type of grill, you have to start looking at size, material, durability, ease of set-up and use and... well, we're getting into toothpaste territory here with the amount of decision-making involved.
That's why it helps to have an expert guide you through the grill-buying process. Ideally you want someone willing to spend time with you and ask questions to determine which grill will best meet your needs and keep you happy in the long run.
Whether you're buying a grill from a big box retailer like a Lowe's or Home Depot or a small dealer who perhaps owns the local patio and home store in your area, below is a brief list of things you need to be considering as you shop for your grill. (Or, better yet, these are the questions whomever is trying to sell you a grill ought to be asking. If they're not, move on!)
Things To Think About When Looking At Grills
· How often do you cook?
· What kinds of foods do you cook-meats, veggies, desserts? Do you cook combinations of foods at every meal?
· Do you like to experiment with new foods and recipes when cooking?
· How many people do you typically cook for?
· How comfortable are you on the grill?
· What features matter most to you? Features may include no flare-ups, ease of cooking, how easy the grill is to put together, number of burners, etc.
· What part does your grill play in your outdoor area? Is it a focal point for your activities or more of a side thought?
· How long do you want/expect your grill to last?
· How much are you looking to spend? Are you willing to spend a bit more to get the features you want?
· Accessories - are you interested in side burners, rotisseries, having the right tools to grill and more?
Ask For A Demonstration
A grill can have every bell and whistle but the ultimate question is, how does the food taste? Buying from a dealer can be beneficial here because chances are they'll be willing to throw some steaks and chicken on the grill in order to make a sale. Many stores and dealers hold monthly grilling demonstrations to allow customers to taste the food and get a feel for how easy the grill is to operate. Take advantage of these when they arise, even if you're not immediately in the market for a new grill. A little early homework never hurts and with any luck you'll get to sample some truly tasty food!
It's Okay To Walk Away
Although grill prices are all over the board, the nicer ones that will last can represent a significant investment. Don't allow yourself to be pressured to buy on the spot if you're not convinced you've found what you're looking for.
One last bit of advice: do pay attention to who the manufacturer is. New grills pop up every day from start-ups but you're much better served buying a grill from someone who's been in the business for a long time and holds a reputation for excellence.
Keep Grilling!
Not many people know more about grilling than Rob Schwing. The GM at SABER Grills and the author of Casual Living's "Ask The Grill Guy"column, Rob possesses a lifelong passion for good food, good company and upscale outdoor living. Rob has led Char-Broil and SABER as a vice president in marketing, product development, consumer & warranty services, e-commerce and business development. Weekends find Rob doing what he loves most-- surprising people with all that can be accomplished when cooking outside.

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Eight Different Types of Mushrooms and Their Benefits


You might've been eating and loving mushrooms from long time, but have you ever realized that which type of mushroom are you eating? Yes, there are eight different types of mushrooms and each type comes with its own distinctive benefits. I love them a lot so it's not difficult for me to make them a part of my daily menu, but even if you don't like them still you should think twice before pushing them aside next time on your dining table.
Given below are the eight types of mushroom and their main benefits:
  1. White mushrooms: These are the familiar button mushrooms, Creminis and Portobellos that most of us eat commonly. They come with a special carbohydrate that helps in controlling blood sugar levels. These mushrooms are also known for high quantity of Selenium that helps in preventing prostate cancer.

  2. Shiitake: These are delicious and meaty mushrooms that come with an anti-tumor compound, which helps in fighting with tumors. Japanese have developed it as a great cancer treatment. Additionally, it's a great source of Vitamin D, which helps in fighting with infection.

  3. Reishi: This mushroom looks like a large white and brown flower made of wood. It comes with anti-bacterial, anti-oxidant, anti-cancer, anti-fungal and anti-viral properties. In addition to that it also helps in maintaining the cholesterol level.

  4. Maitake mushrooms: They sweep the nervous system of our body, find abnormal cells and destruct them. On the other hand, they also trigger our body for releasing killer immune system cells and help in fighting with breast cancer.

  5. Oysters: Due to high amount of anti-oxidant compounds these mushrooms can turn out to be life savior in case of HIV. However, this thing isn't confirmed because scientists are still enthusiastically researching on them as a possible cure of HIV.

  6. Chanterelle:These mushrooms have been associated with anti-microbial, anti-fungal and anti-bacterial properties again and again. They also come with high quantities of Potassium, Vitamin C and Vitamin D.

  7. Porcini:This meaty mushroom has been used as a powerful anti-inflammatory resource multiple times. Porcini mushrooms contain Ergosterol compound, which attacks enemy cells for preventing anti-inflammation.

  8. Shimeji: You should pay close attention to this one. These tiny-capped but long-stemmed mushrooms are often used in various Asian soups. These mushrooms contain beta-glucans, which help in destroying various types of tumors, preventing asthma, diabetes and many other diseases. They also improve our immune system and boost its healing capabilities.
This article was written by Ricard D Knowles for increasing awareness about mushrooms. For finding more information about mushrooms spores. For ordering mushroom spore online visit thesporedepot.com.

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Recipes soon to come...

I've had this domain for about 7-8 years... and it get's lots of traffic...

Look for updates and a better recipe site soon... and thanks for all the Pinterest tags... love the traffic!

Chocolate Cupcakes With Salted Caramel

I love the sweet distinct taste of caramel but it can turn out to be overpoweringly sweet for certain people. This is why today I have decided to introduce caramel in a way in which I will appeal to a wider mass of cupcaksters.

What is the solution I have come up with you ask? Well, why not add salt to the caramel? Trust me, it creates that perfect balance. And what better way to pair caramel than with chocolate! Yes that's right, chocolate cupcakes with salted caramel. Yum!

The cake recipe itself has a little bit of brown sugar in it to give it an extra kick complimenting it better with the caramel and giving it that almost caramelized taste.

The cupcake has three components: chocolate cake, salted caramel sauce and the caramel buttercream. All three components have a way of coming together and forming one distinct caramel flavor.


Chocolate cake

· 220 g butter (room temperature)
· 220 g dark chocolate
· 200 g brown sugar
· 125 g self-raising flour
· 125 g all-purpose flour
· 50 g cocoa
· 1 tsp baking powder
· 200 g caster sugar
· 4 eggs
· 30 mL vegetable oil
· 1 tsp vanilla

Salted Caramel

· 200 g caster sugar
· 100 mL water
· 100 g butter salted
· 2 tsp sea salt
· 50 mL cream

Salted Caramel Buttercream

· 250 g butter salted
· 250 g icing sugar
· ½ tsp vanilla
· ¾ c salted caramel



1. Preheat the oven to 160 degrees C.

2. In a saucepan melt the butter, chocolate, brown sugar and 160 mL of water over low heat until all the ingredients combine.

3. Sift the flours, baking powder and cocoa in a bowl and then add the caster sugar.

4. Whisk eggs, oil and vanilla and add to the flour mix followed by the chocolate mixture. Stir until smooth.

5. Pour into a cupcake try lined with cupcake liners. Fill ¾ way to the top.

6. Bake 20-25 minutes until a toothpick inserted comes out clean.

Salted Caramel

1. In a saucepan combine the sugar, and water. Stir it over medium heat until the sugar has dissolved and then cook the sugar undisturbed. You can use a wet pastry brush to push down any sugar crystals on the sides on the saucepan.

2. When the caramel turns a dark amber color add the butter and then stir gently to combine.

3. Remove from the heat and add the cream. Stir until combined.

4. Add the salt.


1. Cream the butter and sugar until light and fluffy.

2. Add the vanilla and about ¾ cup of the cooled caramel. Beat until fully incorporated.

Assembly of the cupcake

While the cupcakes are still warm dip them into the warm salted caramel. Wait for them to cool and then frost with the buttercream.

For more cupcakes recipes be sure to visit http://www.simpledessertrecipes.net/
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White Chocolate Covered Pretzel Recipe

Creating your own white chocolate covered pretzels at home is easier than you think. With a few store bought ingredients and a little time, you can make some designer looking treats to share with your family and friends.

Here's the recipe:

1 package of regular sized pretzel rods
1 (14 oz.) package white candy melts or wafers*
2 Cookie sheets or a counter top
Parchment paper
*Important to use candy melts or wafers since they do not require tempering like some other chocolates and are perfect for beginners to use.

Before starting to make these treats, please make sure that you have a large enough work space to spread out your dipped rods. Prepare your cookie sheets or counter top by covering them with parchment paper.

Empty the candy melts into a microwave safe container and place in the microwave for 30 seconds. Stir the candy melts. Place back in the microwave for 10 second intervals until the chocolate is completely melted. It will be super hot so be careful. Let stand for a couple minutes before dipping your treats.

Place all of your pretzel rods into a bowl on one side of the counter and place the melted chocolate next to it. Tilt the melted chocolate bowl at an angle so that you can dip them in as deep as you want the chocolate to coat it. Turn the pretzel gently in the melted chocolate to make sure you coat all sides. Remove chocolate coated pretzel from the melted chocolate. Gently tap it on the edge of the bowl to less the excess chocolate drip off. Immediately place onto the parchment covered cookie sheet or counter top. Repeat until all rods have been coated with melted chocolate making sure to leave a little space between each chocolate dipped pretzel rod. If the chocolate hardens before you are finished, place the bowl back into the microwave and repeat the melting instructions. Let set until the chocolate is completely set before moving or packaging.

Note: These treats are so easy to make using mini pretzel rods or pretzel dipping sticks. They can be individually wrapped up or put into cellaphane bags by the 1/2 dozen or dozen as part of a gift basket.

They can also be made ahead and frozen.

Chocolate Variation:

Mint Chocolate Caramel Covered Pretzels -
1 bag Kraft® Caramel Bits
2 T liquid heavy whipping cream
9-12 regular sized pretzel rods or
18-20 mini pretzel rods
1 (14 oz.) package dark mint chocolate candy melts or wafers*

In a microwave safe container, mix the bag of caramel bits together with the whipping cream. Heat in the microwave for 30 seconds and then in 10 second intervals until the caramel has completely melted and is smooth. It will be super hot so be careful. Let stand for a couple minutes before dipping your pretzels. Take one of the pretzel rods and dip it gently into the caramel mixture at an angle. Don't do this too fast because you may break the rod. Gently swirl the pretzel rod in the caramel mixture until coated. Place pretzel rod onto parchment paper to dry. Keep repeating until all your pretzel rods have been covered. Place caramel back in the microwave to re-melt as necessary. Once all of the caramel coated pretzels are dry, continue with the instructions above regarding microwaving the candy melts or wafers so that you can dip the caramel covered rods into the melted chocolate. You can dip the rod so that you completely cover all of the caramel or you can leave some of the caramel exposed. Either way these treats will disappear quickly.

Have fun!
Debra J. Mosely is the author of The Cake & Cookie Closet series of cake and cookie decorating books. She's out to teach the world how to "dream in sugar" with simple techniques and great tips that allow you to create designer looking desserts at home. http://thecakeandcookiecloset.com/white-chocolate-pretzels_299.html
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Stir Fry Recipes - Basic Ingredients

There are a few basic ingredients that we'll desire on the way to remain readily available in order that we can stir up a stir fry recipe on petite notice. While a few of these, for instance rice vinegar or hoisin sauce, may perhaps be new to us, the majority are on hand in the national or global part of local superstores.
Sauces and Seasonings: There are a number of sauces as well as seasonings that provide taste to stir fry recipe. Soy sauce is a vital ingredient in Asian cuisine. The two major kinds of soy sauce applied in Chinese cooking are light as well as dark soy sauce.
Both are finished from fermented soy beans. Though, as light soy sauce is pretty saline, the adding up of molasses provides dark soy sauce a dim color as well as a better-off quality and flavor. Rice vinegar is able to frequently be found in the global or national part of local superstores.
If it is out of stock, attempt alternating mellow flavored vinegar for example cider vinegar rather than regular white vinegar. With the exemption of sweet-and-sour paste, the piercingly acidic flavor of usual white vinegar is too unkind for most stir fry recipe. Chile paste is a hot condiment made with chilies, vinegar, and further seasonings.
If we're not a fan of managing hot chili peppers, chile paste creates a suitable alternate.
Basic Fresh Ingredients: At times called the "holy trinity" of Chinese cuisine, garlic, ginger, as well as green onions have a mainly vital function on the way to play in stir frying.
Both garlic as well as ginger is added to the heating oil to assist avoid an oily savor from being imparted to the further ingredients. Green onion lends a gentle onion taste to stir-fries. It may perhaps be added to the oil with the garlic and ginger, stirred in with the further ingredients throughout stir frying or scattered on the recipes at the end as a decorate.
All three are at times added to marinades to provide meat or seafood additional taste. Unless a recipe purposely calls for powdered ginger, at all times apply new ginger in stir fry recipe. We can peel the ginger or depart the peel on as preferred.
As soon as applying green onion in stir-fries slice off the ends as well as chop the green onion on the slanting into the dimension called for in the recipe. Usually, all of the green onion is applied. On the other hand, we are able to also apply only the green or white portion to improve the look of the dish.
Canned Asian Vegetables: For a lot of individuals, their primary launch to Asian vegetables arrived when they ordered a stir fry dish prepared with bamboo shoots as well as water chestnuts.
The fame of these two vegetables stems partially from their simple accessibility bamboo shoots as well as water chestnuts is on hand on local superstore shelves.

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