Broiled Or Grilled Fish With Black-Bean Salsa
Yield: 4 Servings
115-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
46 oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be
seeded, but not deveined. Black Beans should be drained and rinsed).
Season salsa to taste with salt and pepper. (can be prepard 1 day
ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover
and refrigerate
Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt
and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
Broiled Chicken With Mustard
Yield: 4 Servings
3/4 lb very small potatoes
1 large carrot
4 small white onions
1 salt & pepper
4 lb chicken split for broiling
2 T dijon (or dusseldorf
-mustard)
2 T peanut oil
2 T butter
1/3 lb mushrooms
1 T red wine vinegar
2 T finely parsley,Chopped
1. Preheat the grill. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.
3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let
stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
on the grill and cook for 10 min. 5. Drain the vegetables. Melt
the butter in a skillet and when quite hot but not brown, add the
vegetables. Cook over relatively high heat, shaking the skillet and
stirring the vegetables. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring
occasionally, about 7-8 min. 7. Pour off all the fat from the baking
dish and turn chicken halves again. 8. Turn then oven heat to 400.
Place the dish in the oven and bake 10 min. 9. Place the dish on top
of the stove. Add the vinegar to the liquid and cook for a few
seconds over high heat,stirring. Sprinkle with parsley.
Bastille Day Grilled Lamb With Rosemary
Yield: 4 Servings
1 lg clove garlic,minced
1 T fresh rosemary,minced
1 T olive oil
2 t white wine vinegar
2 t Dijon mustard
1/2 t salt
1 1/2 lb leg of lamb*
1black pepper,Freshly Ground
*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you’re cooking for a larger group, use the entire
leg.
1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.
2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)
3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.
Basil-Grilled Loin Chops
Yield: 4 Servings
8 lamb loin chops
1 T dijon mustard
1 T balsamic (or red wine-vinegar)
2 garlic cloves, minced
1/4 t pepper
1/4 c olive oil
4 t basil leaves, slivered, fresh
Use fresh or frozen chops. If using frozen, thaw in refrigerator
overnight. Dry chops well, slash each edge once and arrange in single
layer in shallow glass baking dish. In small bowl, whisk in mustard,
vinegar, garlic and pepper. slowly whisk in oil; then stir in basil.
Pour and spread over chops, turning to coat both sides. Cover and
refrigerate for at least 1 hour, but not more than four hours. Bring
to room temperature 30 minutes before grilling. Place chops on oiled
grill 4 to 6 inches above medium-hot coals or on medium-high setting
and grill for about 5 minutes per side or until done to your liking.
Basil Grilled Chicken
Yield: 4 Servings
3/4 t pepper,coarsely ground
4 chicken breast halves without skin
1/3 c butter (or margarine),melted
1/4 c fresh basil,chopped
1 T Parmesan cheese,grated
1/4 t garlic powder
1/8 t salt
1/8 t pepper
1fresh basil,sprigs, optional
Recipe by: Southern Living, Five Star Recipe Collection Press 3/4 t
pepper into meaty sides of chicken breast halves. Combine the
Combine softened butter, the 2 T basil, Parmesan cheese, garlic
powder, salt
Grill chicken over med coals 8 - 10 min on each side, basting
frequently.
Barbeque-Spiced Grilled Tenderloin Steaks
Yield: 1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
26 oz 1 thick tenderloin
-steaks
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.)
Prepare barbeque (high heat).Rub spice mixture generously into both
sides of steaks.Grill steaks to desired doneness, about 3 minutes
per side for medium-rare.
Serve hot.
Smoke-Grilled Salmon
Yield: 4 Servings
1 t lime rind,Grated
1/4 clime juice
1 T vegetable oil
1 t dijon mustard
1 pn pepper
4 salmon steaks,1-inch thick
-[1-1/2,lb]
1/3 c sesame seed [optl],Toasted
In shallow dish, combine lime rind and juice, oil, mustard and
pepper; add fish, turning to coat. Cover and marinate at room
temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover
and cook, turning and basting with marinade halfway through, for
16-20 minutes or until fish flakes easily when tested with fork.
Grain & Cheese Burger
Yield: 4 Servings
1 1/2 cmushrooms,chopped
1/2 cgreen onions,chopped
1 Tmargarine
1/2 crolled oats,regular
1/2 cbrown rice,cooked
2/3 cshredded cheese,mozzarella
1or cheddar
3 Twalnuts,chopped
3 Tcottage (or ricotta cheese)
1low fat
2 lg eggs
2 Tparsley,chopped
1salt,pepper
1buns,mayo, tomato, lettuce
In a 10 to 12 inch nonstick frying pan over medium heat, cook
mushrooms and green onions in margarine until vegetables are limp,
about 6 minutes. Add oats and stir for 2 minutes. Remove from heat,
let cool slightly, then stir in cooked rice, cheese, walnuts, cottage
cheese, eggs, and parsley. Add salt and pepper to taste. On an oiled
12X15 inch baking sheet shape into 4 patties, each 1/2 inch thick.
Grill 3 inches from heat, turning once, 6 to 7 minutes total. Serve
on bread with mayo, onion rings, and lettuce.
BROILED SALT SALMON
Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water. If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broil sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish.
BROILED SALMON
Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
BROILED SHAD ROE
The mass of eggs found in shad is known as the ‘roe of shad’. Roe may be purchased separately, when it is found in the markets, or it may be procured from the fish itself. It makes a delicious dish when broiled, especially when it is rolled in fat and bread crumbs.
Wash the roe that is to be used and dry it carefully between towels. Roll it in bacon fat or melted butter and then in fine crumbs. Place in a broiler, broil until completely done on one side, turn and then broil until entirely cooked on the other side. Remove from the broiler and
pour melted butter over each piece. Sprinkle with salt and pepper, and serve hot.
BROILED FRESH MACKEREL
Probably no fish lends itself better to broiling than fresh mackerel, as the flesh of this fish is tender and contains sufficient fat to have a good flavor. To improve the flavor, however, strips of bacon are usually placed over the fish and allowed to broil with it.
Clean and skin a fresh mackerel. Place the fish thus prepared in a broiler, and broil first on one side and then on the other. When seared all over, place strips of bacon over the fish and continue to broil until it is done. Remove from the broiler, season with salt and pepper, and serve.
BROILED SCROD WITH POTATO BORDER
Young cod that is split down the back and that has had the backbone removed with the exception of a small portion near the tail is known as scrod. Such fish is nearly always broiled, it may be served plain, but it is much more attractive when potatoes are combined with it in the form of an artistic border.
To prepare this dish, broil the scrod according to the directions given here, then place it on a hot platter and spread butter over it. Boil the desired number of potatoes until they are tender, and then force them through a ricer or mash them until they are perfectly fine. Season with salt, pepper, and butter, and add sufficient milk to make a paste that is a trifle stiffer than for mashed potatoes. If desired, raw eggs may also be beaten into the potatoes to serve as a part of the moisture. Fill a pastry bag with the potatoes thus prepared and press them through a rosette tube in any desired design on the platter around the fish. Bake in a hot oven until the potatoes are thoroughly heated and are browned slightly on the top.
STRAWBERRY ANGEL FOOD CAKE
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.
MOIST PINEAPPLE CAKE
2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
Dash of salt
2 eggs
1 tsp. vanilla
20 oz. can crushed pineapple (entire
contents, NOT drained)
Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and bake about 45 minutes at 325 degrees. Frost with Coconut Icing.
–COCONUT ICING:–
1 c. sugar
1/2 c. evaporated milk (4 oz. out of
a 5 oz. can)
3/4 stick margarine (6 tbsp.)
1/2 c. nuts
1 c. coconut
Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
HUMMINGBIRD CAKE 3
–CAKE:–
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans
–CREAM CHEESE FROSTING:–
1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract
CAKE: Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake. FROSTING: Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.
UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.
CARROT CAKE 3
1 1/2 c. salad oil
2 c. sugar
4 eggs
2 1/2 c. flour
2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. salt
3 c. peeled, grated carrots
1 can (8 oz.) crushed pineapple,
drained
1 c. chopped pecans
–FROSTING:–
8 oz. cream cheese, softened
6 tbsp. butter, softened
2 tbsp. vanilla
2 tbsp. grated orange rind
1 box (16 oz.) powdered sugar
Combine oil and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple, fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325 degrees. Frost when cool.
FROSTING: Beat cream cheese and butter until creamy and fluffy. Add remaining ingredients. Spread evenly onto cake.
CARROT CAKE 2
–CAKE:–
1 1/2 c. safflower oil
2 c. sugar
4 eggs, one at a time
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
3 to 4 c. grated carrots
–ICING:–
1 (8 oz.) pkg. soft cream cheese
Up to 1 box powdered sugar (as sweet
as you wish)
1/4 stick butter
1 tsp. vanilla
1 c. nuts
CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean. ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.
CARROT CAKE
–CAKE:–
2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
–ICING:–
8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract
CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool.
TEXAS CHOCOLATE SHEET CAKE
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. cocoa
1 c. water
Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot. –CHOCOLATE FROSTING:–
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. vanilla
Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.
CHOCOLATE CHIP CAKE
1 yellow cake mix
2 boxes instant chocolate pudding
1 c. oil
1 c. water
1 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
Chopped nuts, if desired
Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.
MOCHA CAKE
12 oz. pkg. chocolate chips
2 tbsp. instant coffee (powdered)
2 tbsp. water
2 tbsp. sugar
7 eggs, separated
1 tsp. vanilla
Pinch of salt
8 1/2 oz. pkg. Nabisco chocolate
wafers
Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.
CHOCOLATE PUDDING CAKE
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz.
carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk
Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.
SOUR CREAM CHOCOLATE CAKE & FROSTING
–CAKE:–
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted
–FROSTING:–
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla
CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.
Gingered Melon
3/4 cup water
1/2 cup sugar
4 teaspoons lemon juice
2 to 3 teaspoons finely chopped fresh ginger
2 teaspoons finely shredded lemon peel
4 cups watermelon, cantaloupe, and/or honeydew balls
1/3 cup flaked coconut
• In a small saucepan over medium heat, combine water, sugar, lemon juice, and ginger. Bring just to boiling.
• Reduce heat to low and simmer, uncovered, for 5 minutes.
• Remove from heat; stir in lemon peel.
• Cool to room temperature.
• Before using, strain of and discard the ginger and lemon peel.
• Pour syrup over melon balls, stirring gently to coat.
• Cover and refrigerate for 2 hours.
• To serve, spoon melon balls and a little of the syrup into individual dessert dishes. Sprinkle with coconut.
Yield: Serves 6
Fruit with Amaretto Cream
1 1/2 tablespoon Amaretto liqueur
2 tablespoons packed dark brown sugar
1/2 cup sour cream
2 cups fresh fruit
1. In small mixing bowl combine Amaretto and brown sugar.
2. Add sour cream and mix well.
3. Prepare at least 2 hours before serving.
4. Stir occasionally to dissolve brown sugar.
5. Put fruit into sherbet glasses or small soufflé dishes.
6. Drizzle with sauce.
Note: This is especially good with strawberries, blueberries and green grapes.
Yield: Serves 4
Tropical Fruit Canoe
8 lengthwise wedge of pineapple
8 tablespoons pineapple, passion fruit or mango ice cream sauce
8 scoop each of 3 of the following sorbet flavors: mango, pineapple, lime, orange, passion fruit, tropical mix and pina colada
8 slice peeled mango or papaya, halved
16 slices peeled kiwifruit
16 slices star fruit
16 red maraschino cherries, drained and halved
24 red maraschino cherries with stems
1. Remove edible part of pineapple from wedge, leaving 1/2 inch on the skin portion to form a “canoe.”
2. Cut fruit into spears.
3. Spoon sauce in bottom of canoe.
4. Place pineapple spears on sauce.
5. Scoop three flavors of sorbet on sauce.
6. Garnish with remaining fruits and maraschino halves.
7. Top each scoop with maraschino cherry with stem.
Yield: Serves 8
Adobo Pasta
1/4 kilo DEL MONTE Spaghetti,
cooked 8 cloves garlic,
crushed and fried 1 small onion,
sliced 400 grams pork pigue or kasim, cut into chunks 1 pc.
laurel leaf
6 Tbsp. olive oil
MARINADE 1/4 cup soy sauce 1/4 cup DEL MONTE Red Cane Vinegar 1/4 tsp. pepper 8 cloves garlic, crushed
1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it’s own oil for 3 minutes. Flake meat.
2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic.
How do I go About Preparing an Easy Meal?
Preparing a meal isn’t really a chore. All you need is proper planning. And also you need to remember that cooking is an art, you can easily prepare gourmets for the family. Moreover, there are so many simple recipes available for both vegetarians and non-vegetarians. Have a folder dedicated to these recipes, make a list and swap your menu accordingly.
Some helpful tips:
1. Plan your weekly menu ahead of time, do the necessary grocery shopping.
2. Stock up all the basics that you’ll need for the whole week, buy some extras as well. You never know when a guest might land. Have adequate quantities of vegetables, fresh fruits, rice, whole grains, bread, pita bread, brown rice and pasta, yoghurt, milk, cheese, fish, lean meat, poultry, beans, eggs, lentils, seeds and nuts. You’ll also need some essential spices to prepare a meal, stock up those as well.
3. Store the raw materials on the basis of your planned menu. That will save you some time.
4. Have some quick to serve recipes of salads, toppings etc, at hand. These are quick snacks, easy to prepare and serve.
5. Have stock of chicken breasts (frozen), they are the main ingredient of every meal, very easy to cook and everyone loves chicken. You can just dump it in the oven and get it baked.
6. You can opt for ready-to-eat foods; these are usually frozen and canned. Not all of us prefer canned food, it depends actually. If there’s no time absolutely, then only one might use these canned food. You get everything in frozen form, from veggies to fruits, salad greens, salmon, beans and meat.
7. You can always store cooked food in advance, that save time and gives you space as well. If you are cooking rice tonight, cook double meals. The leftovers can be used the next day. Always cook twice the amount that will help you prepare different meals every day, with same ingredients; just a slight swapping is needed.
8. Baking is easier and even quicker. Moreover, you won’t need to clean up piles of dishes.
9. Do the dough making business all at once and refrigerate. You can also store soups and stews in batches.
10. Always cut the fresh vegetables in advance; it takes a lot of time. Veggies are very healthy and you must include it in your diet. Avoid these hassles when you are cooking. Always cut the vegetables and freeze.
11. You can use a slow cooker for cooking healthy and nutritious meals. You can place the ingredients that need to be cooked just before leaving home, once you are back, your meal is ready. Recipes for slow cooker can also be availed.
Are you doubtful? Can cooking really be so easy? Yes of course, if you plan well and maintain it, it can be very easy to serve the family a nutritious and healthy meal. Cooked food is far better than the canned ones, follow the above mentioned tips and you will be doing a great job.
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