FREE Slightly Sweet 'N Crunchy Baby Carrots Recipe

Here's a slightly sweet, easy baby carrots recipe that will serve 4 to 6 as a side dish.

Like a lot of people, I really enjoy eating baby carrots. I enjoy them raw for a quick snack or to go with a sandwich at lunchtime. Whenever I happen to be am rounding up ingredients for chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I merely put them in the cooking pot without chopping them up.

FREE Delectable Laing Recipe

Laing, originally a Filipino recipe from southern part of Philippines known as Bicol region. Bicol known for their natural scenery that attracts tourist locally and internationally. One of the most popular tourist in Bicol is Mayon Volcano. An active volcano in the Philippines known for its perfect cone shape.

FREE The Perfect Christmas Turkey Recipe Tips

Turkey is the most popular festive meat with around 10 million Christmas turkeys being consumed in the UK each year. Learn how to cook the perfect Christmas turkey this year with this informative recipe.

To begin you will need the following ingredients; a 14 pound (lb)/6.5 kilogram (kg) turkey (this will feed about 12 people), 175 grams (g) of butter (this will need to be adjusted if you have a different sized turkey), 3.5 litres (ltr) of stuffing (this will need to be adjusted if you have a different sized turkey), 4 cups of water or turkey stock, salt, ground pepper, 5 chopped carrots, 500g of frozen, mixed vegetables, 500g of chopped mushrooms, 3 large, chopped onions and 3 large, chopped bell peppers.

You will also need the following cooking instruments; an oven pre-heated to gas mark 7, 425 degrees F (220 degrees C), a roasting tin, an oven proof bowl, a turkey baster and a meat thermometer.

Once you have all the above prepared follow this recipe to cook the perfect Christmas turkey:

- 1) Pre-heat the oven to gas mark 7, 425 degrees F (220 degrees C).

- 2) Remove the giblets from the middle of the turkey.

- 3) Add your favourite stuffing. You should put two thirds in the neck end between the neck and skin and then tuck the neck flap against the back of the bird, securing it with a skewer. After this you will need to flip the turkey over and tuck in the wings. Then you can put the remaining third of stuffing in the body cavity. When stuffing the turkey make sure you do not pack it in too tightly to ensure that it heats properly. Once the turkey is fully stuffed you will need to tie the legs together using some heavy duty kitchen twine.

- 4) Place the turkey in a roasting tin.

- 5) Place any remaining stuffing in an oven proof bowl and cover this with foil.

- 6) Spread 175g of softened butter over the turkey's skin.

- 7) Add the carrot, mushroom, onion and pepper to the roasting tin.

- 8) Sprinkle salt and pepper over the buttered turkey and vegetables.

- 9) Pour two cups of water or turkey stock into the roasting tin.

- 10) Place the turkey in the pre-heated oven for 40 minutes.

- 11) Remove the turkey and baste it with the juices at the bottom of the roasting tin.

- 12) Reduce the oven temperature to gas mark 3, 325 degrees F (170 degrees C) and place the turkey back in the oven to cook for a further 3 and a 1/2 hours.

- 13) Every 30 minutes remove the turkey from the oven and baste it with the juices at the bottom of the roasting tin.

- 14) Increase the temperature of the oven to gas mark 6, 400 degrees F (200 degrees C) and cook the turkey and stuffing for a further 30 minutes.

- 15) Remove the turkey and pierce the thigh to see if the juices run clear. If they do not then put the turkey back in the oven and keep testing for readiness every 10 minutes. Once the juices do run clear insert your meat thermometer into the turkey along the breast bone and check that the temperature is between 160 degrees F (71 degrees C) and 165 degrees F (74 degrees C). Then insert your meat thermometer into the turkey leg and check that the temperature is 180 degrees F (82 degrees C). Once the turkey is ready cover it and the vegetables in foil and leave them to stand for 45 minutes.

- 16) Place the bowl of remaining stuffing into the oven and cook for 20 minutes at gas mark 4, 350 degrees F (180 degrees C) and then 20 minutes at gas mark 6, 400 degrees F (200 degrees C). Then remove the stuffing and check that the top is golden brown. If not put the bowl of stuffing back in the oven and keep testing for readiness every 5 minutes. Once ready take the stuffing out of the oven, remove the foil and add the stuffing from inside the turkey to the bowl.

- 17) Carve the turkey and serve with a portion of vegetables from the roasting tin, some gravy and some stuffing.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Raw Food Diet Recipes - Easy Healthy Raw Apple Carrot Salad - Free Raw Recipe Posted By : Helen Hecker

Similar to our mom's old apple, carrot salad recipe but this is one of the raw food diet recipes that uses no mayonnaise, fillers, sugar, salt, cooked, canned, processed or non-living food. All ingredients are alive, living, raw, vegan, gluten-free and healthy. Kids love this salad and it's so good for them. This is a good healthy salad to send to school in their lunch box or bag or for you to take to work or school.

All the old fillers and binders for this raw salad have been replaced with healthy sweet orange juice. It's easy to increase the ingredients for this salad by doubling if you want to take a larger amount to a potluck or have a lot of company coming. And it's relatively cheap to fix as the ingredients aren't expensive. Use organic if possible, especially the apples.

Healthy Raw Apple Carrot Salad

Ingredients: apples, carrots, raisins or currants, orange(s), lemons, frozen or fresh ginger root and optional walnuts and shredded coconut.

For a small salad:

2 apples, organic, cored and grated with peel on - using sweet apples like Jonagolds, or Galas are best
4 carrots, organic, scrubbed, not peeled and grated
1 cup organic raisins or currants
1 cup orange juice, freshly squeezed
4 T lemon juice, freshly squeezed
2 T lemon zest
3 tsp ginger root grated, fresh or frozen
1/2 cup walnuts soaked overnight or at least 6 hours, then chopped, optional
2 T dried shredded coconut, optional

Grate the apples, carrots and ginger root and place in large bowl. Add the raisins or currants, orange juice, lemon juice and lemon zest. Add the optimal walnuts and shredded coconut just before serving or sprinkle on after dishing up. Or serve both on the side and let guests help themselves. Some people don't like shredded coconut and some don't like walnuts or have allergies to walnuts or tree nuts.

In any case I'm sure you'll find as I do that this is a good salad to make in a hurry or to have handy for lunches, snacks and family meals. Healthy raw food diet recipes are always good to have on hand and besides providing a nourishing meal you know you're contributing to everyone's good health. This is a good diet salad also for those who need a good healthy raw food snack when their dieting.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Raw Food Diet Recipes - Pistachio Honey Butter (No Butter) Spread - Free Raw Recipe Posted By : Helen Hecker

 This is one of my favorite raw food diet recipes. It's so easy and can be made in minutes. This free raw recipe for pistachio honey butter spread has the consistency of chunky honey butter. We used to spread honey butter on hamburger buns and eat them without the meat when I was in college. I use this spread all the time. It is versatile. Kids love it as well as adults.
I use this spread on many veggies including organic raw celery. Just cut off the ends of the celery and scoop the pistachio honey butter on. It's also great on mini sweet peppers. Try the miniatures that are red, orange and yellow. Cut off the end and cut in half and remove the seeds. Scoop in the honey butter spread. Or try the large red, orange and yellow sweet peppers and cut them in wide strips and scoop on. If you don't care for sweet peppers or celery this pistachio spread will change your mind. You can get bags of the miniatures sweet peppers at Costco but they're not organic.
Keep in mind that non-organic peppers can have a lot of pesticides on them. Many farmers' markets have peppers available and they're easy to grow in your home garden.
I always buy my raw honey at a farm where I know it's raw. The supermarket raw honeys are not raw, even though they claim to be. They are heated and therefore pasteurized losing precious nutrients.
Pistachios also go good with beets so if you're using raw beets in a beet salad recipe or spiralized in a spiral slicer. Try some pistachio honey butter with or on the beets.
Equipment needed: food processor
Ingredients needed: pistachios, organic raw honey, Celtic salt or sun-dried sea salt and lemon.
1 cup raw pistachios
1 tablespoon organic raw honey
Dash of Celtic salt or very tiny pinch of sun dried sea salt
Splash of fresh lemon juice
Put all the ingredients in a food processor and process until a little creamy. It's best with tiny chunks of pistachios so watch closely. If you prefer larger chunks it won't take long so keep checking. The spread will be thick and will be a little hard to get out of the processor bowl. Keep it in the refrigerator. It will get a little harder when it's cold so take it out a little early if you want to spread it easier. Keep in an airtight jar. Keeps a week or more.
Health benefits of pistachios. The green color in pistachios is actually chlorophyll which is very good for us. The greener the nut the more chlorophyll is contained in it. Pistachios are alkaline-forming, not acidic. They're good for constipation, help purify the blood and help tone the kidneys and liver. Always use raw pistachios not dry roasted. Roasting removes many of the good properties. Pistachios have protein, good fat, Calcium, iron, magnesium, manganese, phosphorus, sodium, zinc, copper, beta carotene, thiamine (B1), riboflavin (B2), niacin (B3), folic acid (B9), and tocopherol (vitamin E).
Try experimenting with other veggies and you're sure to find others that this pistachio honey butter is good on or with. This is just one of many easy raw food diet recipes that you can fix and eat and help you enjoy good health in the process.
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

FREE Raw Food Diet Recipes - Watermelon And Peach Salsa

Salsa recipe that's so easy to make you can make it in mere minutes - a treat, a tropical salsa that's refreshing any time of year, this is a great change of pace. This is one of many great raw food diet recipes I like to make to take to parties, picnics, potlucks or raw food potlucks and is a hit because of the unusual combination of ingredients. And you can put it all together just before you go if need be. People love to try this watermelon and peach salsa and it's often the talk of the get-together or party no matter the group, whether raw fooders, vegans, vegetarians or not.
The preparation time takes just about 10 minutes and yields about 15 servings or so. You can make this watermelon and peach salsa very quickly actually and doesn't require a lot of kitchen equipment to make. In fact you can make this raw recipe without any appliances. And it keeps nicely in the refrigerator in an airtight container.
Ingredients: watermelon, cilantro, organic peaches, lime and sun dried sea salt. Make sure to use organic peaches because when non-organic peaches are sprayed there is no way to wash off the pesticide residue - it will be absorbed in the skin.
Watermelon And Peach Salsa
2 cups watermelon cubed, seedless or de-seeded
2 small organic peaches
Cilantro, small handful chopped
1 lime
1/2 tsp. sun-dried sea salt or Real Salt (a brand of sun-dried sea salt that is popular with raw foodists.)
Gather all the ingredients.

Put the cilantro into a large mixing bowl. Juice the lime and sprinkle over the top of it or just juice the lime over the top and be sure to catch the seeds.
Cube the watermelon into small cubes and add to cilantro in the mixing bowl.
Remove the pits from the peaches and discard, then dice the peaches fine and add.
Add the sea salt, preferably sun-dried.
Stir mixture gently retaining some chunks.
Place all in a large glass jar with airtight lid and refrigerate.
This easy salsa is versatile and goes well as a side dish or served along with dehydrated chips such as raw zucchini chips or raw sweet potato chips. You can even try this healthy free raw recipe on raw banana ice cream. This is one of many great raw food diet recipes and a favorite of mine that I like to serve to family and friends often.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

FREE Grilled Shrimp Recipe - jumbo shrimp, shelled and deveined

Shrimp come in more than 300 variety,  while there may be a basic understanding of the types being sold in the supermarket as cooked or uncooked, there are more labels that can be added to shrimp. However, these names are not specie, but are instead just synonyms. For example prawn and scampi are synonyms, while the prefix "gulf" only indicates where the animal came from.

Prawns

Now, what is the distinction between a prawn and a shrimp? None, a prawn is a shrimp and vice versa. Some regions and even some countries call them prawns, while others call them shrimp. Some places use the word prawn to describe an especially large specimen. Other regions simply refer to them as large shrimp.

Scampi

This is another tricky term. The waters off Italy are home to a crustacean called scampi, and in Italian the word is actually one word for shrimp. But the dish we call shrimp scampi, refers to any type of shrimp cooked with garlic and butter or olive oil.

Over fishing has made these crustaceans rare today and what is usually caught as scampi are actually another type of shrimp called a Norwegian shrimp, or even a Dublin Bay prawn. True scampi are actually not even technically shrimp, since they have big front pincers, making them lobsters.

So, really there are two main categories of shrimp: freshwater and saltwater. The freshwater kinds grow comparatively large and are often treated like lobsters, that is, they are transported live, and cooked like lobsters. Saltwater varieties sub classify into cold water or warm water types depending on where they live.

Recipes for Grilling

Ingredients

2 lb. Fresh or frozen jumbo shrimp, shelled and deveined

1/2 cup olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine

1/4 cup lemon juice

1/4 cup finely chopped parsley

1 tbs Worcestershire

1 tbsp dill weed

1/2 tsp salt

Directions

1. Thaw (if frozen)

2. Combine next 8 ingredients

3. Put shrimp in a plastic bag; set in a deep bowl

4. Pour marinade over shrimp, seal bag

5. Marinate for 3 to 4 hours

6. Drain, reserve marinade

7. Put on skewers

8. Grill over hot coals for 10 minutes, tossing and brushing with reserved marinade

9. When the shrimp are opaque, they are done.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Lobster Crab Cakes Recipe for a Delicious Supper Tonight

Total Articles: 541417
Total Authors: 101702

Newest Member
Jasiber Kotel

By : Make Smith ??
Submitted 2011-08-30 01:47:38 Whatever you may take in, the first thing that strikes your mind is would it be healthy to consume the same. Isn?t it? In fact, not only you, but almost everyone on this planet suffers from the same worry. Health is wealth. Everyone knows that and this is the reason that drives all of them towards searching for something that could satisfy them both in terms of health and taste. Seafood items, such as crab cakes, etc. have been found to be really very healthy for food lovers. Thus, in spite of avoiding the taste factor, you should opt for these items to relish tasty food with no negative health-related worries.Lobster, shrimp, clam, etc. are also included with clams as the best sea creatures used as ingredients for the seafood preparations.

The steps to prepare ?Lobster and Crab Cakes? have been mentioned below. This item can act as the best delight for dinners and can also serve as the appetizer course if cut into small sized patties.

Ingredients (Tartar sauce)

Mayonnaise ? ? cup
Low-fat sour cream ? ? cup
Cucumber pickles (finely chopped) ? 2
Capers (chopped) ? 2 teaspoons
Parsley (finely minced) ? 2 teaspoons
Shallot or chives (finely minced) ? 1 teaspoon
Celery salt ? a dash
Ground pepper ? fresh

Ingredients (For Cakes)

Crab meat (picked over for shells) ? ? pound
Cooked lobster (chopped) ? ? pound
Fresh chives (minced) -= ? cup
Lemon juice (fresh) ? 1 tablespoon
Mayonnaise ? 3 tablespoon
Dijon mustard ? 1teaspoon
Panko (Japanese bread crumbs) ? 1 tablespoon
Sea salt & black pepper (fresh)
Butter ? 1 tablespoon
Garlic cloves (minced) ? 2
Thyme (dried) ? ? teaspoon
Once again, panko ? ? cup

How to CookLobster and Crab Cakes

To prepare the tartar sauce, stir the ingredients mentioned above all together in a small bowl. Keep it aside.
To prepare the lobster and crab cakes, the first step is to take a container and put the crab, lobster, chives, lemon juice, mustard, mayonnaise and 1 tablespoon of panko together. Stir the content.
Using sea salt and ground pepper, season the content to taste. Then cover the content and allow it to chill.
Now take a non-sticky frying pan and place it over moderate heat. Saut? the garlic in it till it turns golden.
Take the garlic out and add in it thyme and ? cup panko and then cook it. Stir it till the crumbs convert into golden brown colour. Then cool the crumbs.
On a waxed paper sheet, divide the mixture into 8 mounds. Shape them like patties and coat each of the part with crumbs.
Place the sheet pans with foils and transfer the crab cakes to the pan.
Bake the pieces in the oven at 400 degree Fahrenheit. Cook it for 15 minutes till it gets heated through.

Serve hot lobster and crab cakes with the Tartar sauce already prepared and make your dinner relishing for your family and guests. This dish, according to the analysis made by the nutritionists contain 129 calorie, 13 gm of protein, 4 gm carbohydrate, 6 gm fat, 370 mg sodium, etc.

View the original article here

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

FREE Gazpacho Tips

We always try to keep a pitcher of gazpacho in our fridge in the warm weather months as a snack and as an easy thing to build a meal around. Keep large batches of this easy and addictive soup on hand throughout the rest of the summer.

Gazpacho (makes 6 servings)

6 c tomato juice
2 t dried oregano
6 fresh basil leaves
1/4 c extra virgin olive oil
2 clv fresh gralic, chopped
2 t Crystal brand hot sauce
1 T fresh lemon juice
3 T red wine vinegar
2 T Worchestershire sauce
2 ripe tomatoes, peeled and seeded
2 c cucumbers, shoped, peeled, and seeded
2 c green peppers, chopped
1 red onion, chopped

Place tomato juice in a large work bowl and add oregano, basil, and olive oil. Season with some sea salt and freshly ground white pepper. Set aside.

Place remaining ingredients in work bowl of a food processor and pulse to combine in batches, adding tomato juice mixture in equal proportions as you purée. Do not over-mix. You are looking for an evenly textured purée with some grit to it. The crunch and the pretty visuals will come later from your diced vegetable garnishes.

Chill, taste, and adjust the salt and acid (lemon-vinegar) flavors and serve, garnishing as indicated below.

Garnish
Try any or all of these great “soup accessories” with your next batch of gazpacho.

Bread cubes, brushed with bruised garlic and pan-fried crisp in olive oil

Minced pepper, cucumber, tomato, and onion mixed in equal parts
Minced parsley
Olive oil drizzles

 

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

FREE Brazilian Moqueca Recipe

 It’s a traditional moqueca that has the cashew butter added. You can make this as varied as there are fish in the sea and many restaurants in Brazil make theirs with cuttlefish, many species of crab/crays/langoustes etc.?I can’t guarantee that half naked girls and gangsters will show up, but who knows?

Brazilian? Moqueca…Fish, Shrimp and Mussel Soup

Serves 4-6

1# whole shrimp (16 count work great)

1# Mussels… big, fat, plump New Zealand Green Lip mussels or Mediterranean balck mussels work best

1# Halibut, grouper, snapper or cod? filets or steaks

2T lime juice, plus more for seasoning

2T vegetable oil

3 Thai bird chiles or 1 habanero chile

6 cloves garlic minced

2 onions, sliced thin

2T tomato paste

1 cup coconut milk

2T cashew nut butter

4T minced cilantro leaves

2 cups shrimp or shellfish stock

Marinate the fish for 1 hour in half the lime juice.Pat dry and lightly brown over high heat in the oil in a large pot.Add the vegetables, herbs and spices.Saute briefly and when glassy add the tomato paste.Stir, and add the shellfish stock and bring to a boil.Remove the fish and let rest on a plate, continue to boil the stock.After stock has reduced by 1/3, add the coconut milk and simmer until soup has thickened.Add the shrimp and cover, cooking for a minute or so to cook shrimp through.Add the fish and mussels back to the pot, cook until mussels have opened.?Season with salt and lime juice, swirl in the cashew butter and serve.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Recipe: Grilled Sardines with Almond Chermoula

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

FREE How To Make Raw Sesame Seed Raw Flax Seed Crackers Tips - healthiest seeds you can eat

Raw food diet recipes you may have made raw flax seed crackers before. Some people prefer to use golden flax seeds but most raw recipes use the cheaper brown seeds and you can use either. If you've never made raw flax seed crackers before this raw recipe is easy to make and requires very few ingredients.
Flax and sesame seeds are two of the healthiest seeds you can eat. Loaded with phytonutrients your body will thank you for them. Try to use organic seeds. Flax seeds can get rancid so if you buy from bulk bins buy them from a whole foods store, food co-op or source where you know there is a lot of turnover. Keep them refrigerated.
You can eat these raw crackers along with raw soups or green salads. You can spread almond butter and/or raw honey on them. You can spread guacamole, pate or pesto on them and pile on avocado slices, tomato slices, sliced red onion and sliced raw crimini mushrooms and also top with another cracker if you like.
It's hard to fail when you make these raw vegan crackers. If you add too much liquid, the liquid will eventually evaporate in the dehydrator.
Here is the raw recipe-
Ingredients: golden or brown flax seeds, sesame seeds, garlic cloves, sun-dried sea salt
How To Make Raw Sesame Seed Flax Seed Crackers
2 cups flax seeds - brown or golden
2 cups sesame seeds (1 cup will be ground up)
1-2 cloves of garlic
1-2 teaspoons of sun-dried sea salt
Optional- 3 tsp. Italian seasoning or 3 tsp. Caraway seeds or 4 pitted organic dates
First soak the flax seeds in 4 cups of pure filtered water for 15 or 20 minutes or so until most of the water is soaked up. Now in a food processor or coffee grinder grind 1 cup sesame seeds until fine. Set this aside in a large bowl. Add any of the optional ingredients above or experiment with other spices.
Now in the food processor bowl put in some of the soaked flax seeds and add 1 or 2 garlic cloves to it and grind up. This will need several additions of the raw flaxseed- water mixture.
You may need to add a little more water as you go along to help grind it. The mixture does not need to be smooth. The seeds should be well broken up though.
Remove the flax seed mixture and put in the bowl with the golden ground sesame seeds, whole sesame seeds and sea salt and mix thoroughly. Next spread the mixture in a thin layer on non-stick sheets that come with your dehydrator. Use a pizza cutter and cut into 16 squares.
Dehydrate at 98-100 degrees for about 24 hours; turn over half way through by placing another tray on top and flipping over onto a clean non-stick sheet. Retrace your cut lines with the cutter. Dehydrate until crispy or a little softer if you prefer. Refrigerate in airtight jars.
This is just one of many different types of vegan raw flax seed crackers you can make. There are many other free raw food diet recipes that are easy to make too.
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.