Replies

http://www.soulfoodandsoutherncooking.com/chitterlings.html

Folks It Doesn’t Get Any Country’er Than This

Chitterlings and Hog Maws have long been a southern favorite. Down south we also call them chitlins. Most often you will find southerners cooking up chitlins and hog maws during large family gatherings or holidays.

If you have ever had the experience of tasting some well cooked chitlins you’d agree that you just can’t get enough of them. I like to eat my chitlins topped with hot sauce and served with rice, collard greens and corn bread. My father in-law loves to eat his chitlins with spaghetti.

Just in case you don’t know chitterlings are pig intestines and hog maws are the pigs stomach. Here is the recipe for your enjoyment.
Chitterlings Recipe

Recipe Ingredients:

5 - Pounds Frozen Chitterlings
1 – Pound Hog Maws
1 – Small Onion, Roughly Chopped
1 – Teaspoon Salt
1 - Teaspoon Of White Vinegar
1 - Teaspoon Minced Garlic
1/2 - Teaspoon Red Pepper Flakes

Cookware and Utensils:

1 – 6 Quart Boil Pot
1 - Cutting Board
1- Sharp Knife

Recipe Instructions:

As always the key to great cooking is preparation and quality ingredients.

You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10 pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually frozen. The hog maws are very tough, so it’s a good idea to cook them while you’re cleaning your chitlins.

To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot. Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour. Don’t let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into 2 inch thick pieces. The chitlins will be added to the hog maws later.

Most people are too intimated to try to cook chitterling on their own. But with the instructions that follow on how to cook chitterlings you’ll be okay.

If you want your recipe to turn out right wash your chitlins thoroughly...let me reemphasize, this is very important. Once your chitlins have thawed it’s time for a good cleaning. Using one side of your sink, soak your chitlins in cold water. Examine each chitlin thoroughly removing by hand all foreign matter. The best way to do this is under running water.

Under running water you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any specks that you see.

A good technique is to work out of both sides of your sink. Soak your chitlins in one side and clean and rinse in the other side of your sink. Once you have cleaned a chitlin place it in the container that it came out of.

After all chitlins are cleaned they must be run through several changes of cold water. Just fill your sink with enough water to cover the chitlins. The chitlins should be washed until the water is nearly clear when they are removed.

Now that wasn’t so hard was it? Okay now that the chitlins are cleaned and the hog maws have cooked a little. It’s time to finish up this tasty recipe.

Place your chitlins into the pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.

Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.

Enjoy your Chitterlings and Hog Maws.

More hard to find chitterlings recipes
Return to Soul Food Recipes

http://www.soulfoodandsoutherncooking.com/barbecued-pigs-feet.html

Taking Boiled Pigs Feet To Another Level

Barbecued pigs feet is another old school, soul food favorite. If you liked the boiled pigs feet recipe you’ll definitely enjoy this one.

Here is the pigs feet recipe for your enjoyment.
Barbecued Pigs Feet

Recipe Ingredients:

4 – pigs feet, split in half lengthwise
2 - medium onions, chopped
2 - stalks celery, chopped
1 - garlic clove, chopped
1 - bay leaf
1 - teaspoon salt
1/4 - cup cider vinegar
1/4 - teaspoon pepper
water

Cookware and Utensils:

1 – Dutch oven or large boiling pot
1 – slotted spoon
1 – baking pan
1 – cutting board
1 – measuring spoons

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Okay, so where do you buy pigs feet? Often times you will have to ask the grocery store butcher for the pigs feet because they’re usually frozen and sometime stored in the back of the store.

Begin by giving the pigs feet a good washing. For presentation purposes remove any unsightly hair that you observe. Yes pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair.

Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer. Cover pot with lid and allow pigs feet to cook for about 2-1/2 hours. While your meat is cooking stir constantly and skim away any foam that develops.

Preheat your oven to 325 degrees during the last 5 minutes of cooking your meat.

Using a slotted spoon remove the pigs feet from the cooking juice. Try to keep the meat intact. Place the meat on a baking pan, in single layers with skin facing up. Also use the slotted spoon to remove some of the onions and spices from the cooking juice.

Add the onions and spice to the top of the pigs feet and then apply a thick layer of your favorite barbecue sauce. Finally, place the pan in the oven and bake for about 40 minutes, until meat is tender.

I’m sure this barbecued pigs feet recipes will turn out to your liking. Serve this delectable meat with a side dish of collard greens, macaroni and cheese, corn bread and your southern beverage of choice.

Enjoy your meal.

More delicious meat recipes
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[I had not thought of french fried cauliflower.

Why not?

And Broccoli and why not cabbage leaves stuffed with something good, cheese, meat & rice, any thing, dipped and french fried...

It appears to me that a half cup of garlic is more than I would like.

granny]

http://www.ethnic-spicy-food-and-more.com/gobi-manchurian-cauliflower-masala.html

Gobi Manchurian – Cauliflower masala

by Sophiya
(Thanjavur, Tamilnadu, India)

Ingredients:
Cauliflower - Pookosu - 1 no. (Large)
Onion - Vengayam - 1 no. (Large)
Ginger - Inji - 1/2 cup
Garlic - Poondu - 1/2 cup
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai Milagai - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhaniya thul - 2 table spoons
All purpose flour - Maida - 1 cup
Corn flour - Makka chola mavu - 2 table spoons
Soya sauce - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Salt to taste
Oil for frying,
Butter - 1 table spoon

Method:
1. Soak cauliflower florets in hot water for 10 minutes. Then boil it in water for 10 minutes.

2. Now mix all purpose flour (Maida), butter and corn flour and make them to paste. Make ginger garlic paste and add to this. Mix them well. Now dip these florets in this flour paste and deep fry in oil. Keep them on a tissue paper so that excess oil will be absorbed.

3. Now heat oil in a pan/kadai (It can be done in the same kadai in which the florets are fried) and add ginger and garlic which are chopped, add cumin seeds, curry leaves, chopped onions, little salt and fry them well. Now add soya sauce and then the florets which are dipped. Now add chilly powder and coriander powder and mix them well. Garnish with coriander leaves.

Hot red Gobi manchurian is delicious and ready to be served. Yummy!!! Yummy!! It can be served as a starter or along with parathas, naan, chappathis or rice. It can be served for 4 persons. It takes hardly 30 minutes to cook.

Note: Ginger and garlic should be cut into small pieces after peeling off the skin. Half of them should be kept as such and the remaining half should be made to a paste which is added to all purpose flour.

Cauliflower should be soaked in hot water because it will kill if any germs are there.

http://www.garlic-recipes.net/

I wasn’t sure about this site, it says garlic will cure every thing that you have and taste good too.

And then I saw this one:

# Infantile malnutrition (Post on: 2008-11-25)

Infantile malnutrition is usually caused by gastrointestinal disorders because of improper feeding. In early term the children are thin and sickly in appearance, can eat food but easily hungry, the ex..<<<

And I remembered my daughter, she was not doing well at all and I finally had to stop nursing her.

When she was about a week old, my grandmother came to visit, saw that she had problems and boiled a big onion until it almost disappeared, put a drop of whiskey in a little of it and fed it to Debra.

In a couple days, we took her to our old doctor and he told me to not nurse her and she has not stopped eating since then.

granny

Very interesting garlic recipes:

http://www.garlic-recipes.net/cooking/index.html

http://www.garlic-recipes.net/cooking/Pineapple_marinated_loin_back_pork_ribs_with_honey_garlic_tomato_glaze_recipe/

Pineapple-marinated loin back pork ribs with honey-garlic tomato glaze recipe

Ingredients
Honey-Garlic Tomato Glaze:
1/4 cup olive oil
1/4 cup chopped onion
2 teaspoons minced fresh garlic
4 cups ketchup
1 1/3 cups packed dark brown sugar
1 cup vinegar
1 cup apple juice
1/4 cup honey
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon celery seed
6 slabs loin back ribs (12 large servings)
Dry rub marinade
4 1/2 cups pineapple juice
Directions

Lightly saute the onions and garlic with olive oil in a large saucepan. Pour in remaining glaze ingredients and heat until the sauce bubbles. Remove from heat and serve at room temperature. Preheat cooker to 250 degrees. Generously apply your favorite basic rub, with 4 1/2 cups of pineapple juice added, to the demembraned ribs. Place the ribs meat-side up in your smoker and cook for 2 1/4 hours. Remove them from the smoker and wrap each slab meat-side down in double aluminum foil, sealing tightly. Cook for 1 hour. Remove the wrapped ribs from the smoker and apply a light coat of rub to the meat side of the ribs. Place uncovered in the smoker, meat-side up, for 30 minutes. Remove the ribs from the smoker, and brush the glaze on both sides of the ribs. Place them back in the smoker for another 15 minutes until the sauce caramelizes.

From : http://www.garlic-recipes.net

http://www.ethnic-spicy-food-and-more.com/spicycorncakes.html

Spicy Corn Cakes

Try this spicy corn cakes recipe and I promise you wont be disappointed. This makes a light quick meal you can make during the week just complete with a side salad. I’ve added jalapeno cheddar cheese giving this recipe extra protein. You can create your own spin to it by adding your favorite ingredients.

(Makes two servings)

2 cups of frozen corn

1 small red onion, diced

½ cup of jalapeno shredded cheddar cheese

3 eggs

½ teaspoon of kosher salt

¼ cup of all-purpose flour

2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley

1 tablespoon of sugar

2 teaspoons of melted unsalted butter

Salt and pepper to taste

2 teaspoons of canola or light olive oil

In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.

In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.

http://www.ethnic-spicy-food-and-more.com/sweetpotatostew.html

Sweet Potato Stew

This sweet potato stew is African inspired with hints of cinnamon and allspice. Be sure to serve this stew with jasmine rice for an even more flavorful dish.

2 tablespoons of light olive oil

1 tablespoon of butter

1 and ½ pounds of sweet potatoes or yams, peeled and cut into ½ inch chunks

1 cup of butternut squash, cut into ½ inch chunks

1 large red onion, chopped

1 habanero or scotch bonnet pepper, minced (seeds removed)

¼ teaspoon of cayenne pepper

1 large red bell pepper, chopped

3 cloves of garlic, minced

1 can of diced tomatoes with juice

1 can of red kidney beans, drained and rinsed

½ teaspoon of cinnamon

½ teaspoon of allspice

2 cups of vegetable stock

Salt and pepper to taste

In a large saucepan, bring the pan to medium heat. Add the olive oil.

Add to the pan the chopped red bell pepper, onion, minced garlic, sweet potatoes, butternut squash and hot peppers. Cook for 10-15 minutes until the sweet potatoes soften.

To the pot, add in the tomatoes with juice, allspice cayenne pepper and cinnamon. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for another 15-20 minutes.

Stir in the drained beans and cook the stew uncovered for another 10-15 minutes. Add salt and pepper to taste.

Pour half of the mixture in a blender or food processor and puree. Add the puree back into the remaining stew and heat through. Serve with jasmine rice.

http://www.ethnic-spicy-food-and-more.com/pumpkinbeansoup.html

Pumpkin Bean Soup

This is a quick to make Pumpkin Bean soup using canned pumpkin and pigeon peas. It is Jamaican inspired made spicy with hot pepper.

(4 servings)

1 15-ounce can of pumpkin

1 14-ounce can of Jamaican coconut milk

1 15-ounce can of pigeon beans, drained and rinsed

2 cups of vegetarian broth

½ teaspoon of dried thyme

1 tablespoon of freshly grated ginger

2 cloves of garlic, minced

1 teaspoon of vegetable oil

1 small scotch bonnet pepper or habanero pepper, minced (seeds removed)

Salt and pepper to taste

Toasted pumpkin seeds (optional)

In a large soup pan, bring the pan to medium heat and add the vegetable oil. Add the garlic, ginger, hot pepper and thyme and sauté for about two minutes. Add in the vegetable broth, coconut milk and drained pigeon peas. Heat through for about 5-10 minutes.

Season the soup to taste with salt and pepper. Sprinkle with toasted pumpkin seeds if desired.

http://www.ethnic-spicy-food-and-more.com/smotheredcabbage.html

Smothered Cabbage

This smothered cabbage recipe is easy to make. Most recipes call for chicken stock but I’ve added beef stock instead for a richer flavor. The addition of carrots also adds some sweetness.

1 tablespoon of vegetable or canola oil

4 slices of thick bacon, sliced

1 large sweet onion, chopped

2 cups of diced carrots

1 large cabbage, chopped roughly

2 cups of beef stock

1 teaspoon of kosher salt

½ teaspoon of cayenne pepper

2 tablespoons of apple cider vinegar

1 teaspoon of sugar

1 teaspoon of crushed red pepper

Heat the vegetable oil in a heavy pot over medium high heat. Add the sliced bacon, onion and carrots. Cook for 7-10 minutes.

Add the cabbage, beef stock, salt pepper, crushed red pepper, cayenne pepper, sugar and apple cider vinegar.

Bring the mixture to a boil. Cover the pot with a lid and cook on a low to medium temperature and cook for 30-35 minutes. Stir occasionally.

Take the lid off of the pot and return the heat to medium high heat. Cook an additional 5 minutes to allow some of the stock to evaporate from the cabbage.

Serve while hot.

http://www.ethnic-spicy-food-and-more.com/sweetpotatoeswithapplesrecipe.html

Sweet Potatoes With Apples Recipe

Sweet potatoes are a nutritious potato that can be served besides the holidays. For a different pace from the ordinary, try this sweet potatoes with apples recipe made with brown sugar and apple pie filling.

4 sweet potatoes or yams, cooked with skins

1/2 can of apple pie filling

4 tablespoons of unsalted butter, melted

1 teaspoon of nutmeg

½ teaspoon of cinnamon

1 tablespoon of dark brown sugar

Preheat your oven to 350 degrees.

Peel the skin from the sweet potatoes that have been cooked. Place the potatoes into a large bowl and smash with a fork or potato masher.

Add the canned apple pie filling, melted butter, nutmeg, cinnamon and dark brown sugar.

Place the mixture into a small baking dish and cook for 30 minutes. Serve while hot.

http://www.ethnic-spicy-food-and-more.com/creoleseasoning.html

Creole Seasoning

Here is a blend of Creole seasoning you can make and keep on hand when ready to use.

1/3 cup of kosher salt

1/3 cup of paprika

1/3 cup of cayenne pepper

¼ cup of crushed black pepper

¼ cup of garlic powder

¼ cup onion powder

3 tablespoons of dried thyme

Combine all the seasonings in a small bowl and mix thoroughly to blend. Transfer to a lidded glass jar and store in a cool dry place.

http://www.ethnic-spicy-food-and-more.com/pecanricepilaf.html

Pecan Rice Pilaf

Pecans are one of my favorite nuts to snack on and for adding to recipes. This pecan rice pilaf recipe packs a little crunch along with flavorful garlic, celery and green onions.

1 tablespoon of unsalted butter

2 teaspoons of canola oil

2 cloves of garlic minced

1 stalk of celery, diced

2 green onions, diced

½ cup of toasted chopped pecans

1 cup of long grain rice

3 tablespoons of fresh parsley

2 cups of low sodium chicken broth

Salt and pepper

In a saucepan over medium heat, sauté the garlic, celery, green onions, toasted pecans in the butter and canola oil. Sauté for 2-3 minutes.

Add the parsley and long grain rice and cook and additional 5 minutes. Stir well.

Add the chicken stock and bring the mixture to a boil. Simmer for 20 minutes or until all of the liquid has evaporated.

After the rice has cooked for 20 minutes remove from the heat. Allow to cool down for about 10 minutes before serving. Fluff with a fork and adjust the seasoning to your liking with salt and pepper.

http://www.ethnic-spicy-food-and-more.com/lemonbuttersauce.html

Lemon Butter Sauce

This lemon butter sauce can be poured over grilled fish, shrimp or seafood.

2 sticks of unsalted butter

Juice of 3 lemons

2 teaspoons of grated lemon zest

2 cloves of garlic, minced

½ teaspoon of salt

1 tablespoon of Worcestershire sauce

½ teaspoon of kosher salt

2 tablespoons of fresh parsley, chopped

Over medium heat, place all the ingredients into a large saucepan. Cook until the butter melts.

Bring the mixture to a low boil and cook for 2 minutes.

Add the fresh chopped parsley and serve at once.

[Would this be good on fried squash?...granny]

http://www.ethnic-spicy-food-and-more.com/okracornmealcakes.html

Okra Cornmeal Cakes

This recipe is definitely not the ordinary. These okra cornmeal cakes are easy to prepare. The combination of yellow and white cornmeal, sweet corn and chives make this a tasty side dish or appetizer.

½ cup of yellow cornmeal

½ cup of white cornmeal

2 teaspoons of kosher salt

1 teaspoon of baking powder

¼ teaspoon of crushed black pepper

½ teaspoon of cayenne pepper

2 cups of buttermilk

½ pound of frozen cut okra, thawed

½ pound of frozen sweet corn, thawed

6 tablespoons of fresh chives

3 tablespoons of fresh parsley

Vegetable oil

Unsalted butter

In a large bowl, combine the yellow and white cornmeal. Add the baking powder, black and cayenne pepper. Using a whisk, blend thoroughly. Add the buttermilk and stir well.

Add the okra, corn, chives and parsley.

Using a heavy pan or cast iron skillet, heat about 1 teaspoon of butter and 1 tablespoon of vegetable oil over medium high heat. Add about ¼ cup of the batter for each cake and cook each side for about 3 minutes. When you flip the cakes over they should be crispy and slightly browned in color.

Repeat this procedure to complete all the cakes.

Several fish recipes that look interesting:

http://www.ethnic-spicy-food-and-more.com/soulfoodcookingrecipes.html

http://www.ethnic-spicy-food-and-more.com/bakedokrawithcornmealcrustrecipe.html

Baked Okra With Cornmeal Crust Recipe

I created this Baked Okra With Cornmeal Crust Recipe for a healthier alternative. It still has lots of flavor.

This is easy to make and surprisingly comes out somewhat crispy in texture. Serve with your choice of hot sauce.

½ cup of flour

½ cup of cornmeal

1 cup of buttermilk for dipping

1 pound of frozen cut okra (thawed)

1 teaspoon of cayenne pepper

1 teaspoon of kosher salt

Non-stick spray for coating

Preheat oven to 450. Pour the buttermilk into a large bowl. Add the thawed okra.

In a plastic bag, place the flour, cornmeal, cayenne pepper and kosher salt.

Using a slotted spoon, take the okra out of the bowl with buttermilk and allow the excess to drip back into the bowl.

Add the okra to the flour mixture in plastic bag. Make sure to coat evenly with mixture by rotating back and forth briefly.

On a nonstick baking or cookie sheet, spray the pan with cooking spray. Spread the okra evenly into a single layer.

Spray the okra with cooking spray and place into 450-degree oven, which has been pre-heated.

Cook until crisp and brown in color, about 15 minutes. Turn okra halfway through cooking.

Serve immediately. Makes six servings.

http://www.ethnic-spicy-food-and-more.com/batteredfriedcatfishrecipe.html

Battered Fried Catfish Recipe

Serve this Battered Fried Catfish recipe along with coleslaw and french fries for a tasty meal.

2 1bs of catfish

2 teaspoons of lemon pepper seasoning

1/2 teaspoon of cayenne red pepper

1/2 teaspoon of kosher salt

2 cups of all purpose flour

1 cup of milk

1 teaspoon of baking powder

Wedges of lemon for garnish(optional)

Heat oil to 375 degrees in a deep fryer.

In a bowl add 1 cup of flour, cayenne pepper and lemon pepper seasoning.

In another bowl, prepare the batter by mixing the remaining 1 cup of flour, baking powder, kosher salt, and milk. Beat the mixture until smooth.

Coat the catfish with the flour mixture first, then dip into batter mixture.

Place fish into deep fryer and fry each piece about 4 minutes or until golden brown in color. Garnish with lemon wedges if desired. Serve immediately.

http://www.ethnic-spicy-food-and-more.com/curryricerecipe.html

Curry Rice Recipe

This Curry Rice recipe has an earthy flavor. I chose Jasmine rice because it is more flavorful than regular white rice.This recipe uses a basic yellow curry powder. But, you can choose any kind you desire.

2 cups of Jasmine Rice

2 ½ cups of chicken stock

1 packet of Badia Seasoning or Goya Seasoning

6 tablespoons of olive oil

3 cloves of garlic, minced

1 small shallot, diced

1 small diced red bell pepper

1 scotch bonnet pepper or habanero pepper, diced

2 tablespoons of yellow curry powder

2 teaspoons of turmeric

Salt and pepper to taste

In a heated saucepan over medium heat add 3 tablespoons of olive oil, jasmine rice, shallot, garlic, scotch bonnet pepper, Badia Seasoning, yellow curry powder, and turmeric.

Sauté for about 5 minutes.

Add the chicken stock and diced red pepper. Let mixture come to a boil, then reduce heat to a simmer. Cover with lid and cook for 15-20 minutes.

After rice has cooked for 15 to 20 minutes take lid off to let additional moisture be removed from the rice. This should take around 5 minutes.

Let rice stand for about 5 minutes and fluff with a fork. Drizzle the remaining 3 tablespoons of olive oil. Stir gently to coat. Season with salt and pepper to taste if necessary.

http://www.ethnic-spicy-food-and-more.com/kickedupcornbreadrecipe.html

Kicked Up Cornbread Recipe

This Kicked Up Cornbread recipe is simple but delicious. It is a flavorful, colorful cornbread that blends the flavors of roasted red peppers, scallions, jalapeno peppers and corn.

1 package of Betty Crocker cornbread mix

Buttermilk

2 ounces of roasted red peppers, diced

1 small jalapeno pepper, seeded and diced into small pieces

2 scallions, sliced thinly

1 tablespoon of unsalted butter

½ cup of corn

Prepare the cornbread mix according to package directions replacing the milk for buttermilk in this recipe.

In a small pan over medium heat, sauté the jalapeno pepper and scallions with the butter and sauté for 10 minutes or until tender.

Fold mixture into prepared cornbread. Add the roasted red peppers and corn.

Pour mixture into a cast iron skillet that has been coated with cooking spray. Bake according to package directions.

Serve warm.

http://www.ethnic-spicy-food-and-more.com/collardgreenswithrutabagarecipe.html

Collard Greens with Rutabaga Recipe

I created this Collard Greens with Rutabaga recipe wonderfully seasoned with chicken stock and bacon. Rutabaga is considered a turnip easily available at your local supermarket. The two combined together creates a healthy,filling vegetable side dish.

(Serves 4-6)

2 cups of chicken stock

6 slices of bacon, cut into 1 inch pieces

1 tsp of vegetable oil

1 pound of collard greens, washed, trimmed and cut into two inch pieces

Or for convenience 1 pound bag of Glory collard greens that have been pre-chopped and washed

1 small rutabaga, peeled and cut into small squares

2 shallots, finely chopped

2 tablespoons of seasoned Nakano rice vinegar

2 tsps of crushed red pepper

Kosher salt to taste

In a large pot that has been heated on medium heat, add the 1 tsp of vegetable oil. Sauté the sliced bacon and cook until somewhat crisp and it renders the fat.

To the pan, add the chopped shallots and crushed red pepper. Cook the shallots until almost translucent in color.

Add the cut collard greens and chopped rutabaga to the pot. Add the 2 cups of chicken stock.

Continue to cook mixture on medium heat for about 30 minutes or until the rutabagas and collard greens are tender.

After the mixture is cooked, add the vinegar and season with the Kosher salt to taste. Return mixture to boiling high heat. Serve hot.

Note: Serve this dish with a slice of cornbread, if desired.

http://www.ethnic-spicy-food-and-more.com/pepperpot.html

Pepperpot

Pepperpot is a Jamaican soup traditionally made with callaloo along with meat and seasonings. I’ve use spinach in place of the callaloo as a tasty substitute.

2 lbs of fresh mustard greens, chopped

½ lb of fresh spinach, chopped

½ lb of fresh or frozen cut okra

4 slices of bacon, sliced

1 scotch bonnet pepper, seeded and sliced

2 ounces of salt pork

2 large red onions, sliced

1 teaspoon of dried thyme

6 cups of chicken stock

½ cup of Jamaican coconut milk (optional)

Heat a large pot to medium heat and add the salt pork. Saute the pork until it renders the fat in about ten minutes. Add in the sliced bacon and red onions. Cook until the bacon and red onions become almost tender in about five minutes.

Add the mustard greens, thyme, okra, hot pepper and chicken stock. Cover the pot and cook on a simmer for about two hours. Add the spinach the last ½ hour of cooking. If using, add in the coconut milk and remove the salt pork and serve while hot.

http://www.ethnic-spicy-food-and-more.com/jamaicanpatties.html

Jamaican Patties

This Jamaican patties recipe is a delicious turnover with ground beef and seasoning. The real key to a great patty is in the crust. To cut some of the prep time making these, you could prepare the dough a little ahead of time and then just create the beef filling for the patties.

Makes around 12 patties

(To make the pastry for the patties)

4 cups of flour

1 tsp of kosher salt

1 tablespoon of turmeric

½ cup of butter flavored shortening

½ cup of unsalted butter

5 tablespoons of water

(For the beef filling)

1lb of lean ground beef

1 tablespoon of vegetable oil

2 teaspoons of seasoning salt

½ cup of unseasoned bread crumbs

2 scotch bonnet peppers or habanero peppers, finely diced and seeded

¼ cup of chicken stock

3 cloves of minced garlic

1 & ½ teaspoons of thyme

½ cup of chopped scallions

1 small onion, chopped

1 egg, beaten

(To prepare the dough)

In a large bowl, sift together the four cups of flour, kosher salt and turmeric. Using a pastry blender or fork, cut in the butter and shortening. Keep blending in the butter and shortening until it resembles the size of small peas. Add in the five tablespoons of water and stir until flour comes together in a ball. Add a little more water if necessary. Using your hands, combine the dough together until you form a ball.

Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator to rest for an hour.

(To prepare the beef filling)

In a large saucepan over medium heat add 1 tablespoon of vegetable oil. Add the ground beef chopped onion and cook until is browned. Drain the excess liquid from the meat. Add in the seasoning salt, scotch bonnet peppers, garlic, thyme and scallions. Stir in the breadcrumbs and add the ¼ cup of chicken stock to moisten.

Bring down the saucepan to a simmer and cook for 5-10 minutes or until most of the liquid from the chicken stock has evaporated but the mixture should be somewhat moist.

Let the meat mixture cool down at room temperature.

Using a pasty board, take some of the pastry dough, about the size of a golf ball and roll it into a circle to your desired thickness. (About 1/8 to ¼ inch is good)

Place some of the meat mixture inside the middle of the rolled dough. Fold and seal using a fork to crimp the edges.

Repeat this procedure for remaining patties.

Place the patties on a baking sheet and brush each patty with the beaten egg. Bake them in a 400-degree oven for about 15-20 minutes or until golden brown. Serve hot.

To blend in the butter in this recipe, consider having this pastry blender when making any kind of pastry. It blends better than a fork and will make the process of blending butter or shortening into flour easier.

http://www.ethnic-spicy-food-and-more.com/friedplantains.html

Fried Plantains

This fried plantains recipe taste best when the plantains are almost black in color. The sweetness of the plantain, along with the sweet butter creates a taste that is very decadent and delicious.

4 extra ripe plantains

4 tablespoons of unsalted butter

Kosher or sea salt to taste

Peel the plantains and cut them on the diagonal in about 1-inch slices. Set aside.

In a heavy cast iron or large skillet melt the butter on medium heat. Add the sliced plantains and fry until golden brown on each side for about four minutes.

Remove the plantains from the pan and place on a paper plate lined with paper towels. Sprinkle with salt. Serve immediately

http://ezinearticles.com/?10-Reasons-to-Bake-Bread&id=1970127

10 Reasons to Bake Bread
By Tracy Falbe

The line from the Lord’s Prayer stating “Give us this day our daily bread” shows how integral bread is to the lives of people since ancient times. For thousands of years, bread baking was an activity done in most households around the world, but now many people have no idea how to bake bread even though they still eat it.

If you are interested in expanding your bread options beyond a factory produced blob of preservatives in a plastic bag, the good news is that bread baking is simple. Yes, there are a couple basic skills to learn and principles to understand, but mostly baking bread is as easy as falling off a bar stool and more fun.

Why you will like to bake bread:

1. Homemade bread is much more nutritious and satisfying than most varieties of mass-produced bread. When you compare the two types, you’ll see that most of the stuff at the grocery store is just air.
2. It is hard to buy the taste of fresh hot bread straight out of the oven with butter melting on it. The experience is something that happens at home in your kitchen.
3. As long as you have flour, salt, and yeast at home, you have access to fresh bread. All of these ingredients are cheap to stock up on too. Think about how many times you go grocery shopping when mostly all you need is a loaf of bread.
4. Kneading the bread dough with your hands is a meditative activity that lets the world slip away for a few minutes. Many people juggle a lot of details all day as they rush through busy lives. Making some bread is a great way to disconnect and focus on one simple and essential thing.
5. When you hold the warm dough in your hands and know that the yeast is alive and breathing inside it, you will feel endowed with creative energy. You are working with the living world to make something good to eat.
6. People will be so impressed with you for baking bread.
7. Your sandwiches will taste better when you use homemade bread, and they will fill you up more too.
8. You will gain a sense of independence knowing that you don’t have to always rely on a bread factory for every slice.
9. Baking bread can be a fun activity to do with family members, and it costs very little to do.
10. You can explore recipes from different cultures or become more connected to your own ethnic traditions because many cultures around the world have distinctive types of bread.

Few people have time to bake all their bread, but learning how to do it and making time for the activity every couple weeks are both possible. Baking bread is a great way to slow down and deepen your understanding of the food you eat.

To read more about how to make bread, dip your toes into the Recipe River and visit the bread recipes section. http://recipes.falbepublishing.com/bread_recipes.html

Article Source: http://EzineArticles.com/?expert=Tracy_Falbe

http://ezinearticles.com/?Smoking-Meat-and-Sausage-—Here-Are-the-Kinds-of-Wood-to-Use&id=1743892&opt=print

Smoking Meat and Sausage - Here Are the Kinds of Wood to Use
By Michael Buckingham

Article Word Count: 571 [View Summary] Comments (0)

One of the things that people often overlook when they start smoking meat and sausage is how much of the flavor in their final product is due to the species of wood they use to generate the smoke. It can be a significant factor.

The characteristic tastes and aromas generated by wood smoke are determined by the amounts and kinds of certain sugar, protein, and phenolic compound molecules present in the wood species being burned. Different species have different levels and combinations of those molecules, so they produce different and distinctive flavors.

It’s important for us to know ahead of time what to expect so we can dial in just the flavors we want.

Smoking wood species are generally categorized as producing either strong or mild flavored smoke.

Strong Tasting Smoke Species

- Hickory is probably the best known wood for smoking. It has quite a strong (almost acrid) taste so be careful not to over smoke with it. Hickory is especially good with beef and lamb because of the assertive flavor of the meat.
- Mesquite is one of the strongest flavored wood species, and is used a lot for BBQ. Again, it can also be good for smoking sausage made from stronger flavored meats like lamb, beef and venison if you take care not to over do it.
- Acacia smoke is much like mesquite in flavor, but not quite as strong.
- Oak gives off strong but mellow smoke. It is a good all-round smoking wood and works well with most meat, including poultry and pork.
- Walnut Both black and English walnut give off heavy flavored smoke. Used alone they can become over-bearing, so it’s usually best to use them mixed with a lighter smoking species.

Milder Tasting Smoke Species

- Maple has an especially sweet flavored smoke that works well with lighter meats like pork and poultry.
- Ash is a fast burning wood with lightly flavored smoke. Ash chips and sawdust need to be well soaked before using them in the smoker so they produce an ample quantity of smoke.
- Birch is very much like maple in its flavor and is a another good all-round meat and sausage smoking species.
- Alder is a very abundant species in the Pacific Northwest. The smoke is light and flavorful and has been the traditional wood used to smoke salmon. It is a good general purpose wood for smoking almost any kind of meat.
- Pecan has a flavor typical of other nut woods like hickory and walnut but is far milder. It’s a good choice for light meat like poultry.

Fruit Woods

- All fruitwoods are similar in the flavor of their smoke, which tends to be light and slightly sweet. Fruitwood is almost always a good choice for smoking. Some of the better and more common species to use are: Apple
- Cherry
- Apricot
- Peach
- Pear
- Plum

Wood Species to Avoid

- There are certainly wood species to avoid too, as these can impart a resin or turpentine-like taste to your meat. They are almost all softwood species, and include, but aren’t limited to: Pine
- Fir
- Cedar
- Cyprus
- You will also have less than sterling results with: Sassafras
- Sycamore
- Elm
- Eucalyptus

Give a bit of thought to the wood species you will use before you start the actual smoking process, and your results will be much more predictable and repeatable.

Author: Michael Buckingham

Website: http://www.lets-make-sausage.com

Visit my website for more information, tips, and instruction on sausage making.

Article Source: http://EzineArticles.com/?expert=Michael_Buckingham

Start a Food Storage Program - 7 Practical Ideas (Often FREE) For Obtaining Food Storage Containers
By Lisa Carr Platinum Quality Author
Lisa Carr
Level: Platinum

Lisa Carr has a Master’s Degree in Health and Physical Education. She has taught various grades over the last 25 years. For the last 9 ... ...

Article Word Count: 603 [View Summary] Comments (0)

Have you and your family started a home food storage program? Do you feel the need? Did you know that before families could come over on the Mayflower, the family had to be “prepared” and were not allowed to venture over to the New World unless they could fend and care for themselves...in other words, there wasn’t going to be any one, but the family, to ensure their ultimate survival? There are many reasons to have a home food storage program. What if there is a loss of employment? Could you feed your family even though income is not coming in for a few weeks, months, years? What if there is a natural disaster and you are unable to get to a store; or trucking is completely halted and food at the supermarket just isn’t there? What if there is a global situation where growing conditions are upended by freak weather or drought? Recently an article was published called, 2009 Global Food Catastrophe and can be read via the links provided at the end of this article. After reading this grim forecast, I felt it imperative to encourage all you out there to once again start a home food storage program TODAY!

To get started you will need either canning jars or storage containers in which to place your food stores. Here are 7 practical ideas where you can obtain these necessary items at little or no cost.

1. Look in the classified ads in your local newspaper. Since Y2K, there are those individuals or companies which specialize in selling 5 gallon buckets or 55 gallon plastic drums. Often these are used, but are easily cleaned! And, you will save a lot of money. Also, you can find very good deals on used canning jars for pennies on the dollar. It’s a great way to start accumulating canning equipment.

2. Visit or call restaurants. Delis, fast-food restaurants, ice-cream outlets are excellent places to go. Restaurateurs buy every thing from pickles to mayonnaise in bulk, and these foods often come in 5 gallon, food grade buckets. These establishments will often sell ( or perhaps give) these buckets to you.

3. Go to your local recycling center. You may find jars for canning, 5 gallon buckets, or even 55-gallon drums. I have found used 55 gallon barrels....they once held jalapenos! These were easily cleaned, and I couldn’t beat the price!

4. Look in the yellow pages for wholesale and retail bakers, candy and confectionary manufacturers. These are prime places to perhaps pick up some new and possibly some used containers.

5. Go to your local building supply stores. They often have buckets and sometimes barrels that can be used for food storage.

6. Check in at a local feed store. Often they will have barrels that can be used for food storage...for you or your animals.

7. Finally, there are many companies that specialize in new storage containers. They are easy to find on the internet. Follow the links at the end of this article for retailer suggestions.

In conclusion, there is no excuse Not to start a home food storage program today. Take good care of your investment by getting your bulk food out of bags where bugs, mice, air, light, and dampness can spoil your best efforts. You can obtain containers at a very reasonable cost, or no cost at all. We are facing financial, environmental, social, etc. turmoil. Be pro-active! Be like those who had the guts to venture over to the New World, yet only relied on themselves to see themselves through the unknown that lay in front of them. Start preparing today for the unknown that lies in front of you!

Lisa Carr is a certified Health and Wellness Instructor, with a Master’s Degree in Health and Physical Education. For more tips and information on food preservation and self-sufficiency, please visit her blog at http://emergencyfoodpreservation.blogspot.com

Article Source: http://EzineArticles.com/?expert=Lisa_Carr

Whole Grains - What You Need to Know
By S. Jill Anderson
S. Jill Anderson
S. Jill Anderson
Level: Basic

I am the owner/creator of The Homegrown Gourmet. My company focus is an organic approach to nourishing your family. I also study and do tireless ... ...

What are whole grains exactly? A good place to start would be with a definition of what they are not. Take the word “enriched” for example. It sounds pretty good doesn’t it? Well, it isn’t. You see, the grain has three distinct parts; the bran, the germ and the endosperm. When wheat is refined, the bran and germ are removed leaving only the endosperm. The bran and the germ are where we find about ninety-nine different phytonutrients that aid in warding off disease, heart-healthy fats, essential minerals, B vitamins and fiber. Once stripped of the bran and germ, all that remains is the endosperm which is bleached and ground into white flour. This highly processed form of flour is so stripped of nutrients that the enrichment process would seem vital to restoring even a fraction of the benefits of the grain. The problem lies in what that flour is being enriched with.

If you read labels the words sound fairly impressive. You will see Niacin, Thiamin Mononitrate, Reduced Iron, Riboflavin and Folic Acid. You may even ask yourself what’s wrong with things like that. The wrongness lies in laboratory simulations or synthetic nutrients and vitamins that tax your liver. Plus, I have not quite figured out how an ingredient made from something like Coal Tar produced in China can turn bleached out, stripped down, white flour wall paper paste into real food!

Manufacturers are banking on the ignorance of the consuming public and the shrewdness of the marketing firms they hire to sell this garbage. There are the stereotypical fat guys sitting around a big table at high-priced ad agencies right now dreaming up healthy sounding names to go on the labels of unhealthy foods all over America! By the way, these fellows are no doubt corpulent from the over-consumption of white flour. A few healthful sounding by-words that mean nothing but sound pretty good are: unbleached, cracked wheat, fortified, made from Durham semolina, stone ground and multi-grain. The simple truth of the matter is; if it does not have the word whole as the first word before each grain type then it is not a complete grain.

Whew! Now that we have gotten that out of the way; let us move on to answer the pertinent question. Just what constitutes a whole grain? In a rather simplified layman’s term; they are the seeds of plants basically. These are plants often classified as cereal grains and are a staple for most diets around the world. Of course, different types of grains come from different plants.

Hard, Red Winter Wheat is a common and quite hardy winter crop which is higher in protein that its’ softer spring cousins. A general rule of thumb regarding wheat is; the harder the wheat, the less glutenous the resulting flour will be. Triticale is a hybrid grain achieved from the mating of Durham Wheat and Rye. Although not as widely available, you can find it in most health food stores. It is definitely worth the effort since it has more protein per serving than the two parent grains combined.

Prized for its’ distinctive flavor, Rye is commonly combined with other whole grains in making breads and crackers. You may often find Rye breads studded with caraway seeds since the two seem to make such a delicious taste combination. Rye breads are popular with strongly flavored meats as well; such as corned beef and pastrami.

Barley has a wonderful chewy texture and nutty flavor. This grain makes a marvelous addition to soups and stews and serves to thicken the former quite well. As is the case with all whole grains, barley is also an excellent source of soluble fiber. You may find barley in two forms; quick cooking and pearled. I recommend pearled because it has had the least amount of processing.

Buckwheat, which may sometimes be referred to as buckwheat groats are short and compact. It also has a distinctively nutty flavor and is a wonderful higher protein substitute for rice in casseroles. However, if you choose to use rice, bear in mind that long grain brown rice has five times more fiber than its’ pasty white cousins. When toasted in a dry skillet prior to boiling, brown rice also lends a meaty texture and depth of flavor to dishes that boiling alone does not impart.

Widely touted for their cholesterol lowering soluble fiber; we cannot skip over oats! This versatile grain is delicious and filling and can be used in everything from cookies and breads to veggie burgers. Farro is similar in texture to triticale and is very popular in Italian cuisine. This is another one that you do not find in every little corner market but most health food stores are carrying it these days.

In recent years there has been a renewed interest in a group of grains classified as ancient grains. Leading the pack is a tiny little fellow about the size of a mustard seed called Quinoa. This innocuous speck once fed the entire Inca Empire! So critical was it to their survival that the Inca ruler himself planted the first row of the sacred grain himself with a golden spade. Unlike most other wheat type grains, Qunioa does not get its’ remarkable protein content from gluten. Gluten is made up of the protein molecules glutanin and gliadin and is the substance responsible for giving breads their elasticity. This lack of gluten make Quinoa and Quinoa flour an excellent substitute for people with gluten intolerance issues like Celiacs Disease or inflammatory issues. Quinoa has been hailed as the king of grains coming in at a whopping 6 grams of protein per serving. Spelt and Millet are two others falling under the category of ancient grains.

No matter which way you slice your bread, whole grains are exceptional nutrition. They supply us with the complex carbohydrates we need for energy, the fiber to clean out the pipes, protein for building strong bodies and brains, iron and B vitamins for fortifying the blood and a host of trace minerals and plant phytonutrients to help combat disease. What are you waiting for? Throw out all that pasty white junk and start enjoying the superior nutrition of whole grains today!

S. Jill Anderson is the owner/creator of The Homegrown Gourmet; Orlando, FL based business that offers catering, menu planning, cooking demonstrations and classes with a focus on organic, non-processed foods. For more information about services and contact please visit http://thehomegrowngourmet.com/

Follow our blog, “Living Green With The Homegrown Gourmet at thehomegrowngourmet

Ms. Anderson is also the Consulting/Executive Chef for local Orlando, FL. cooperative, Get Green Organics Inc.

Author of “The Homegrown Gourmet Cooks for the Vegan”, “The Homegrown Gourmet Cooks for the Vegetarian”, and “The Homegrown Gourmet Cooks for Everyone.”

Contact jill@thehomegrowngourmet.com about speaking engagements for your civic group, clubs or churches.

Article Source: http://EzineArticles.com/?expert=S._Jill_Anderson

So What Do You Really Know About a Typical Mexican Meal?
By KC Kudra

The writing bug hit me early in high school I found an outlet for releasing feelings through poetry and short story writing. Although I have ... ...

Mexico offers a unique cuisine that is delicious and healthy. Ancestral home to the Mayan, Aztec and Zapotec civilizations, Mexico has a long history in cultivating food. Native staples included avocados, sweet potatoes, corn, beans, tomatoes, peppers, and a variety of squash. For meat, they hunted deer, turkey, quail, and rabbit. Chocolate is a native plant in this area, and was prepared as a beverage for the Aztec royalty.

When the Spanish arrived in Mexico, they brought their favorite foods with them. Pork, beef, cheese, and cream were added and combined with the native foods. The Spanish brought sheep, chickens, wheat, and sugar. Three hundred years later when Spain finally gave up control of Mexico, their influence on Mexican food was well established.

A major component of the typical Mexican meal is corn. Masa, or cornmeal, is made into dough that is then used for empanadas, tamales, and tortillas. Corn is also used in stews, soups, and other traditional foods. In northern Mexico, tortillas are usually made of flour instead of corn. Chili peppers also are an important staple in the Mexican diet. They frequently choose jalapeno, Serrano and poblano chilies.

Another food source that is used daily in Mexico is beans. Different regions of Mexico have their own favorite beans, such as the black beans that are favored in the Yucatan. Beans are used to make frijoles, or refried beans or filling for tacos, burritos, and other favorites.

There are many regional favorites found in the typical Mexican meal. Beef is used frequently in the north, as it is hot and dry, with good grazing grounds. The Pacific coast is known for coffee production and its corn stew. The Gulf coast offers a wide variety of seafood and fish dishes, tropical fruits and vegetables. Central Mexico has the most distinctive Spanish influence, and the Yucatan people commonly eat seafood, shellfish, eggs, corn, and black beans. Herbs are used liberally throughout Mexico.

If you want to try making an authentic Mexican meal at home, there are many recipes online to try. Mexican rice recipe are easy and delicious. They are a good dish to start out with. Once you have tried making rice (arroz in Mexico), you will find yourself adding it to your menu frequently.

Jump right in and try something new. Maybe you will try a variety of bean you have not tasted before to add a new texture or flavor. Add some simple tortillas and salsa to any meal, or add some seafood to citrus juice and make ceviche on a summer day. Tacos and quesadillas are easy enough for the kids to try.

For something new, try a Mexican breakfast. In the summer, a simple bowl of mixed tropical fruit is an authentic choice. On a colder day, try some scrambled eggs mixed with salsa. Fill a tortilla with a fried egg, tomatoes, ham, chilies, and cheese and serve it up with some refried beans for a taste you will find exciting.

Mexican food makes a great change from our usual staples and if you want to surprise your family with something deliciously different tonight, why not check out the recipes at MexicanFoodRecipes.org for some inspiring food ideas? Mexican food is nutritious and flavorful and sure to become a family favorite.

If you are looking for some great recipes or tips on cooking Mexican food and recipes of your own, the site will be very helpful. Whether you want a quick and spicy burrito, mild salad, or sweet and spicy salsa we have a wonderful selection of traditional Mexican recipes to choose from.

If you are in the mood for Mexican food tonight why not give one of our recipes like our authentic Mexican rice recipes a try. Just one of the many delicious Mexican treats on our site.

http://www.mexicanfoodrecipes.org/Mexican-Recipes/index.php#traditional-mexican-recipes

While there take some time to learn more about the extraordinary history, culture and cooking methods used to make this wonderful blend of old and new world cuisine. We also have a full Mexican Cooking Glossary complete with phonetic pronunciations for the none Spanish speaking Mexican food lover.

Article Source: http://EzineArticles.com/?expert=KC_Kudra

http://www.mexicanfoodrecipes.org/Mexican-Recipes/traditional-mexican-recipes/index.php

A Simple and Easy Chalupa Shell

Ingredients -

2 cups masa harina
1 cup warm water
Pinch of salt

Preparation:

Mix everything together in a bowl with a wooden spoon until it forms a dough. Place the dough on a floured surface and knead it for 4 minutes until it loses its stickiness. Cover the bowl with plastic wrap and leave it at room temperature for an hour. Divide the dough into 12 pieces.

Roll each piece into a ball, and then roll it out to a 6 inch round.

You might want to use a tortilla press if you have one or a 6 inch round object such as a pan to cut with. Wrap each round around a mold and deep fry them. Alternatively, if you do not have a chalupa mold, you can heat the tortillas for a minute on each side over a medium hot heat in a large frying pan.

Not many people have the tools to make this authentic chalupa shell recipe but if you do, this is how it is done!

(Makes 12)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/traditional-mexican-recipes/beany-pork-slowcooker-chalupa-recipe.php

Beany Pork Slowcooker Chalupa Recipe
A chalupa is a fried corn tortilla and in this chalupa, recipe pork roast and pinto beans are combined with the tasty spices, garlic, chili, oregano, and cumin for a wonderful feast. You can take your pick from the suggested toppings but for a real Mexican experience, why not use them all!

This is a slow cooker Mexican food recipe so you can set it going in the morning and get home from work to an instant dinner. You can use tortilla wraps to roll up the filling if you do not have chalupas but chalupas are satisfying crunchy. This is also a very healthy, nutritionally balanced dish.

Bean and Pork Chalupa on a Corn Tortilla

Ingredients -

2 lbs dry pinto beans
3 cloves garlic, crushed
1 onion, chopped
1 ½ tablespoons chili powder
2 or 3 cups chopped chilies, depending on taste
4 lbs pork roast
1 ½ tablespoons cumin
1 ½ tablespoon salt
1 ½ teaspoon oregano
10 chalupa or taco shells

Toppings (you can use some or all of these):

Chopped onion
Grated cheese
Chopped olives
Chopped avocado
Taco sauce
Sour Cream
Chopped tomato

Preparation:

Mix all the main ingredients together and place them in a slow cooker with enough water to cover them. Simmer on a low heat until the meat falls from the bone and the beans are soft. This will take about 10 hours but check the liquid level every couple of hours so it does not dry out. Add more water if this happens.

Remove the fat and bone from the pork and cook uncovered until the sauce thickens. Serve in the chalupas or taco shells with whichever of the toppings you like. You can halve the recipe if you have a smaller crockpot.

(Serves 10)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/salsa-recipes/index.php

Authentic Mexican Salsa Recipe
This recipe is one of the most fun and simple Mexican food recipes to make and can be used as a cooking ingredient or a dip. It also keeps for a week in the refrigerator. This authentic Mexican salsa recipe combines tomatoes, garlic, and oil with spices.

You can adjust the amount of jalapeño peppers used, depending on whether you prefer a mild or hot salsa. Homemade authentic Mexican salsa recipes are always preferable to store-bought because they contain only natural ingredients and no artificial additives or chemical preservatives. You can use fresh tomatoes in this authentic Mexican salsa recipe if you prefer but you need to peel them first.

An Easy Yet Traditional Mexican Salsa

Ingredients -

2 or 3 jalapeño peppers
16 oz canned tomatoes
¼ teaspoon garlic
¼ teaspoon salt
1 teaspoon olive oil
1/4 teaspoon oregano

Preparation:

Blend everything together. Add more seasoning if required. Add 2 tablespoons of chopped fresh cilantro and ½ cup of diced onion. Pour this mixture into an airtight jar and chill it until needed.

(Serves 2)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/salsa-recipes/peach-salsa-recipe.php

Very Flavorful Peach Salsa Recipe
This peach salsa recipe is very tasty and goes very well with shrimp chalupas or in fact any Mexican food recipes containing fish or seafood. Peaches, onion, limejuice, and cilantro are combined for a simple yet very flavorful peach salsa recipe.

The cilantro goes incredibly well with the peach and really brings out its flavor. The peach gives a sweet taste and the onion and lime juice add a sour flavor, making this peach salsa very well balanced. You might even like to try it with non-Mexican recipes such as an accompaniment for spicy chicken or beef curry. It keeps well for a few days in the refrigerator.

Easy Peach Salsa Recipe

Ingredients -

1 cup peeled, chopped peaches
3 tablespoons red onion, finely chopped
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
¼ teaspoon salt

Preparation:

Mix together the peaches, onion, lime juice and cilantro in a medium bowl. Add ¼ teaspoon salt, mix again, and set aside.

(Serves 4)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/salsa-recipes/pineapple-salsa-recipe.php

Pineapple Salsa Recipe
This recipe makes a wonderfully tasty pineapple salsa, which can be served with chips or alongside seafood, or fish based Mexican food recipe. For an extra spicy pineapple salsa recipe, you can use two jalapeños instead of one. Remember to wash your hands after handling the jalapeños. This pineapple salsa recipe is best served the same day as it is made.

Tomato salsas and other savory salsa recipes tend to stay fresh for much longer than fruit salsas. This refreshing pineapple salsa can be made in a food processor if you prefer a smoother texture. Smooth salsa is good served with chicken or fish. If you want to, you can include more mandarin orange segments and less pineapple for a more orange-flavored salsa.

Traditional Pineapple Salsa

Ingredients -

25 oz canned, crushed pineapple in juice
5 oz canned mandarin orange segments
1 tomato
½ red bell pepper
¼ cup red onion
1 jalapeño, deseeded and minced
6 sprigs cilantro
Juice from a lime

Preparation:

Drain the canned fruit and cut the mandarin segments into small pieces. Slice the tomato and bell pepper into ¼ inch chunks. Dice the red onion. Combine all the ingredients in a bowl and serve with chips or alongside a chicken or fish dish.

(Serves 4)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/salsa-recipes/authentic-mexican-salsa-recipe.php

Black Bean Authentic Mexican Salsa Recipe
This authentic Mexican salsa recipe uses black beans, onion, radishes, tomato, lime and cilantro for a tasty flavor. This recipe is great served as a dip for tortilla chips but you can also use most authentic salsa recipes for dipping quesadillas or as a sauce for fajitas or burritos.

Unlike a lot of other authentic Mexican salsa recipes this one uses black beans rather than tomatoes as the base ingredient. The sour cream and cilantro are optional in this recipe because they are for garnish, so don’t worry if you don’t have those ingredients. This recipe keeps for a few days in the refrigerator so you can make double if you want to.

An Easy Yet Authentic Mexican Salsa Recipe

Ingredients -

2 cups canned black beans, drained
½ cup green onion, chopped
2 radishes in ¼ inch slivers
1 tomato
Juice and zest of 2 limes
5 cilantro sprigs
1 tablespoon sour cream
Salt and black pepper to taste

Preparation:

Mix everything together except the sour cream and cilantro. Chill for 15 minutes. Before serving, top with a dollop of sour cream and garnish with the cilantro.

(Serves 4)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/salsa-recipes/corn-and-black-bean-salsa.php

Zesty Corn and Black Bean Salsa
This tasty recipe for corn and black bean salsa makes a nice change from tomato based salsa recipes and it goes very well with chips or nachos as a tasty appetizer. You can also use black bean and corn salsa in fajitas or burritos because it is good with meat, fish, poultry, or vegetarian Mexican recipes.

Corn and black bean salsa is simple to make because you simply need to chop the ingredients and mix them all together. The limejuice adds a sharp, zesty flavor and the oil, vinegar, and cumin add flavor to the salsa. Homemade salsas always taste really special and everybody is sure to enjoy this one.

Black Bean and Corn Salsa with Lime

Ingredients -

1 bag frozen corn kernels, thawed and rinsed
2 cans black beans, rinsed
1/2 teaspoon salt
3/4 teaspoon cumin
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Juice of 1 1/2 limes
1/2 red onion, finely chopped
1 bunch cilantro, finely chopped
1 red bell pepper, finely chopped
1 sprig fresh basil for garnish

Preparation:

Mix everything together well in a large bowl, pour it into a serving dish and decorate with the fresh basil. Serve with nachos or chips for dipping.

(Serves 8)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/mexican-food-recipe/chili-recipes.php

The Best Mexican Chili Recipes
Chili con carne is often a misunderstood dish because some people believe that the hotter a chili is the better it is. Actually, a good chili recipe is one that has the perfect balance of spices, rather than total hot pepper overload.

If you have been trying out cornbread recipes or you want to make a cornbread recipe, this is in fact the ideal accompaniment for chili. A lot of people always eat rice with their chili recipe but do try making cornbread for chili as well because the flavors contrast so well. You might have tried different chili recipes in the past but for an authentic taste of Mexico, do try this one.

Nicely Spicy Chili Recipe

Ingredients -

1 tablespoon vegetable oil
1 green bell pepper, chopped
2 x 15 oz cans red kidney beans, drained
1 lb ground round steak
1 onion, quartered and sliced
8 oz can tomato sauce
2 teaspoons finely chopped jalapeño
1 can mild green chili peppers
14 ½ oz canned tomatoes
¼ teaspoon ground cloves
Cayenne pepper to taste
1 bay leaf
1 ½ teaspoons salt
1 tablespoon chili powder
Cilantro to garnish

Preparation:

Brown the onion, ground beef, and bell pepper in the oil in a skillet. Add the tomato sauce, tomatoes, peppers, and seasonings.

Cover and simmer for an hour and a half, adding some water if necessary to stop it sticking.

Check the chili and stir it often.

Add the beans and heat through.

Serve with cornbread and garnish each plateful of chili with fresh cilantro.

(Serves 6)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/mexican-food-recipe/mexican-beef-casserole.php

An Easy Mexican Beef Casserole Recipe
The word “casserole” actually refers to the baking dish used, rather than what is inside it! This is an easy Mexican beef casserole recipe, which is prepared in layers and then baked for half an hour, resulting in a tasty casserole with bubbling cheese on top.

If you are feeding a family, you can double the ingredients and use two casserole dishes or a larger, deeper one. Mexican ground beef casseroles are a traditional Mexican food. This is an easy dish to make because once you have fried the beef and onion, you just need to arrange the ingredients in a casserole dish and bake it for half an hour.

Mexican Beef Casserole with Rice and Tomatoes

Ingredients -

½ onion, chopped
1 can evaporated milk
1 can cheese soup
1 can cream of chicken soup
3 ½ ounces diced green chili peppers
1 lb ground beef
6 tortillas, each torn in 6 pieces
Handful of corn chips
Handful of cheddar cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Oil for greasing

Preparation:

Preheat the oven to 350ºF.

Cook the chili peppers, onion and beef in a large pan until the beef is browned.

Drain the excess fat. Add the soups and evaporated milk and bring to the boil.

Grease an 11 x 13 inch casserole dish (or equivalent round dish) with cooking oil and layer the ingredients, so you will have a layer of tortillas, cheese, corn chips, and beef.

Repeat these layers, ending with beef and finish with a sprinkling of cheese.

Bake this Mexican casserole recipe for 30 minutes; making sure the cheese on top does not burn.

The ingredients are already cooked so when the casserole is hot through, it is ready to serve.

You can adapt this recipe any way you like, perhaps adding baked beans or diced carrot for some extra nutritional goodness!

(Serves 4)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/mexican-food-recipe/authentic-mexican-rice-recipes.php

Authentic Mexican Rice Recipe a Tasty Mexican Rice Side Dish
Rice is a staple in Mexican food recipes and this Mexican rice recipe combines the flavors of garlic, cumin, tomato, chicken broth and more for a delicious Mexican rice side dish, which can be served alongside Mexican casserole or with tacos or fajitas for example. It also makes a nice lunchtime snack.

The secret to fluffy rice is to use long grain white rice and make sure the water is hot when you add it. Leave the rice for 10 minutes before serving it, for maximum fluffiness! Fluffy rice is best with authentic Mexican rice recipes. In addition, a good quality chick broth really makes the difference in this Mexican recipe.

Traditional Mexican Rice Side Dish

Ingredients -

1 cup uncooked rice
2 cloves garlic, minced
2 cups cold water
½ onion
1 tablespoon chicken bouillon
¼ cup tomato sauce
Roma tomato, chopped into 8 pieces
1 teaspoon cumin powder (or seeds crushed into powder)
1 chili pepper, sliced lengthwise
1 tablespoon olive oil
Salt to taste

Preparation:

Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos. You can also eat this dish by itself as a snack.

(Serves 4)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/authentic-mexican-recipes/mexican-empanada-recipes.php

Cheese and Corn Mexican Empanada Recipes
Mexican empanada recipes are popular everywhere but they do vary from place to place, both in terms of the dough and the fillings. If you like authentic Mexican recipes, you might like to make this empanada recipe. The empanadas are medium sized and round, making them ideal for a satisfying lunch.

You can also get mini empanadas, which are usually in a half moon shape, but if you like the sound of a big, flavorful empanada, this recipe will not disappoint you. You can serve these delicious Mexican empanadas piping hot from the oven or chilled and their Mexican cheese and corn filling is ideal for vegetarians or to make a change from meat empanadas.

Spicy Corn and Cheese Empanadas

Ingredients -

For the Dough:

2 cups all purpose flour
¼ lb butter, cut into small cubes, plus 2 tablespoons extra
1/3 cup cold water
1 teaspoon salt

For the Filling:

1 tablespoon oil
1 tablespoon butter
1 tablespoons sugar
6 ears corn, off the cob
1 onion, finely chopped
1 poblano pepper, halved, seeded and finely chopped
2 tablespoons heavy cream
4 oz Mexican cheese, shredded
1 bunch scallions, thinly sliced
1 tablespoon chopped parsley
Salt and pepper to taste

Preparation:

Combine the flour, butter, and salt in a food processor, mix for 30 seconds then add the water. Pulse until it forms a dough and let it rest.

Melt the butter with the oil in a sauté pan over a medium heat. Add the onion and cook for 4 minutes then add the corn. Cook, stirring, for 3 or 4 minutes, then turn the heat down and add the salt, sugar, pepper, and cream.

Cook for 3 minutes. Add the scallions, cheese, and parsley. Stir until everything is well combined.

Remove from the heat and allow it to cool.

Preheat the oven to 400 degrees F.

Roll out the dough on a lightly floured surface, making 1/8 thick circles with a 4-inch diameter cookie cutter.

You will get eight circles. Divide the filling between 4 of the circles and top with other 4 circles. Press the edges firmly together with a moist fork and bake for 10 minutes or until golden.

(Makes 4)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/authentic-mexican-recipes/how-to-make-pumpkin-empanadas.php

How to Make Pumpkin Empanadas
This recipe for pumpkin empanadas is easy to follow and the pumpkin filling is delicately spiced. You can omit the cinnamon, ginger, and cloves from the pumpkin mixture if you want to but they do go well with it.

Keep an eye on the empanadas while they bake because they can burn quickly. If you are a fan of authentic Mexican recipes want to know how to make pumpkin empanadas the traditional way, this is the perfect recipe. You can serve them hot or cold, with ice cream, cream or just by themselves, the way the Mexicans eat them.

Mexican Spiced Pumpkin Empanadas

Ingredients -

For the Empanada Dough:

¾ cup vegetable shortening
3 cups flour
1/8 teaspoon baking powder
½ teaspoon cinnamon
4 ½ teaspoons active dry yeast
1 teaspoon salt
¼ cup sugar
1 cup water

For the Filling:

½ cup sugar
15 oz canned pumpkin
½ teaspoon ground cloves
¼ teaspoon ginger
¼ teaspoon salt
½ teaspoon cinnamon

To Garnish:

2 tablespoons powdered sugar

Preparation:

Combine the filling ingredients and set this mixture to one side.

Preheat the oven to 350 degrees F.

Mix together the sugar, water, yeast, salt, cinnamon and baking powder and blend in half the flour with an electric mixer. Add the shortening and mix well. Blend in the rest of the flour.

Divide the dough into 4 equal parts, then each of those parts into 4 dough balls. You will end up with 16 dough balls.

Flatten the dough balls between your palms and roll them out on a floured surface to get 1/8-inch thick 4-inch diameter circles. Put 1 ½ tablespoons of pumpkin filling in the middle of each dough circle, fold them over and seal the edges on both sides by pressing down with a moist fork.

Bake the empanadas on a greased cookie sheet for 18 to 20 minutes until they are golden brown.

Pour a little powdered sugar over the empanadas and use the rest to garnish the serving plates.

(Makes 16)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/authentic-mexican-recipes/empanada.php

Fried Beef Empanada Recipe
Empanadas are a staple in Mexico and you can get savory empanadas such as chicken or beef and sweet ones such as pumpkin or apple. Empanadas can be baked or fried but fried empanadas, like in the following recipe, are especially crunchy and tasty. These Mexican beef empanadas feature egg, spices, and raisins.

Empanadas from Chile are similar but Mexican empanadas are more likely to be spiced up with hot chili powder. The oregano also adds flavor. If you like traditional Mexican recipes, try making these delicious beef empanadas for your family. They will definitely love them.

Fried Empanadas with Beef and Spices

Ingredients -

2 hard boiled eggs, peeled and chopped
1 tablespoon white vinegar
1 ½ lbs ground beef
1 onion, chopped
2 tablespoons olive oil
1 ¼ cups water
½ cup shortening
1 ½ teaspoons salt
4 ½ cups all-purpose flour
1 tablespoon cumin
½ tablespoon oregano
½ cup raisins
2 tablespoons paprika
½ teaspoon black pepper
½ teaspoon hot chili powder
1 quart oil for frying

Preparation:

Stir the salt and flour together. Cut in the shortening by pinching in small bits with your fingers until you get a mixture like coarse breadcrumbs. Stir in the water with a fork, a little at a time, until the mixture forms a ball. You might not need all the water.

Pat the dough into a ball and flatten it slightly. Wrap in plastic film and refrigerate for an hour.

Heat the oil in a skillet over a medium heat and add the onion. Fry until tender. Crumble in the ground beef; add the seasonings, spices, and cook, stirring often, until the beef is browned all over.

Drain any excess grease and stir in the vinegar and raisins.

Refrigerate until cold, and then stir in the chopped eggs. Form the dough into 2-inch balls (you should get 24) and roll each one out on a floured surface to make a thin
circle.

Divide the meat mixture between the 24 dough circles and fold each one into a half moon shape, pinching the edges with your fingers to seal.

Heat the quart of oil to 365 degrees F and cook two or 3 empanadas at once.

Cook them for about 5 minutes, turning once to brown on both sides. Drain on paper towels and serve hot.

(Makes 24)

http://www.mexicanfoodrecipes.org/Mexican-Recipes/authentic-mexican-recipes/easy-empanada-recipes.php

Easy Empanada Recipes with Chicken
Easy empanada recipes such as this one are ideal of you are just starting to dabble with Mexican food recipes. Empanadas can be enjoyed hot or cold and these chicken empanadas are nice with some sour cream and catsup on the side for dipping. If you like chili sauce, you can serve this instead of the catsup.

Chicken empanadas are beautiful when served hot out of the oven but they are nice cold too, so they are ideal for packed lunches the next day. You can use chicken breast if you do not have chicken thighs but the dark meat has a better flavor and texture so use chicken thighs if possible.

Chicken Empanadas with Olives and Raisins

Ingredients -

1 beaten egg
Prepared pie crust dough (enough for 4 pie crusts)
2 tomatoes, peeled and chopped
½ cup seedless raisins
½ cup chopped black olives
1 ½ lbs boneless chicken thighs, in bite size pieces
1 clove garlic, minced
2 ½ teaspoons grated fresh ginger
1 potato, cooked, peeled and chopped
¼ teaspoon pepper
1 teaspoon salt
2 teaspoons chopped cilantro
2/3 cup chopped green onion with the tops
2 tablespoons oil

Preparation:

Roll the piecrust dough out to make 15 circles of 4 inches in diameter.

Set them aside and cover with plastic wrap or a slightly damp cloth.

Rub the ginger and garlic on to the chicken and heat the oil to a medium temperature in a skillet. Add the onion, chicken, cilantro, and cook. Stir well and cook until the chicken is browned all over. Sprinkle with salt and pepper and add the olives and tomatoes.

Preheat the oven to 375 degrees F.

Simmer, uncovered, for about 10 minutes or until the liquid has been absorbed. Add the raisins and potato and remove from the heat. Set aside for 5 minutes to cool.

Brush a tiny bit of water around the edges of the piecrusts, working with one at a time, and divide the chicken mixture between each one. Seal the edges with a fork and you will have 15 half moon shaped empanadas.

Brush the beaten egg over the empanada tops and put them on an ungreased baking sheet.

Bake for 20 minutes or until golden brown.

Cut each empanada into three (to get 3 triangles) if you are serving them piping hot, to let the steam escape.

(Makes 15)

Selling Cookbooks - Making Money Selling Old and Vintage Cookbooks on eBay

By Helen Hecker Platinum Quality Author

If you’re looking for creative ways to make extra money in these hard economic times, have you thought about selling old cookbooks? Selling old, antique, or used cookbooks is easy to do once you know a few tricks of the trade. Old cookbooks are lying around everywhere. You see them at garage sales and thrift shops and friends and family are loaded with them. But selling old, used cookbooks, or if you can find vintage and rare cook books, can make you hundreds of dollars. Selling cookbooks can even become your main source of livelihood.

Many people are silently selling old cook books from home and really don’t want the word to get out. They are easy to sell on eBay and other places online and some will sell on Craigslist. They’re often overlooked primarily because people have no idea they can be sold for a lot of money.

Cookbook collectors abound all over the U.S. They are fanatical about collecting. Sometimes they collect in one category like chocolate cookbooks. Many are looking for old or vintage Betty Crocker Cookbooks from the 1950s or 1960s. And they don’t have to very old to be worth a lot.

I had a nice Julia Child Cookbook that I sold for $400. There were certain things about it that made it unique. Knowing what these things are helps when you place a value on it. Most of all it’s important to know what to look for if you go to garage sales with the intent and purpose of buying old cookbooks.

Setting up a cookbook business is easy. It’s actually fun when you realize that you know the value of cookbooks and can instantly recognize winners from piles and piles that you find at library sales and auctions besides the regular haunts of garage sales and thrift shops. Selling old cookbooks is easy when you develop a knack for it.

Look around and start getting familiar with old cookbooks. Look at the different versions of the Better Homes and Gardens Cook books and Betty Crocker Cookbooks to start with. Become an expert on those and you can get a big share of the market. Pricing is easy. There are many ways to make extra money selling cookbooks or starting a business at home. Yes you can make money selling cookbooks once you learn which ones sell and what they sell for.

For more tips on selling cookbooks go to http://www.SellCookbooks.com a website specializing in selling old, used, rare, vintage, antique and collectible cookbooks with lots of advice and resources

Article Source: http://EzineArticles.com/?expert=Helen_Hecker