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Daily Recipes for Mobiles
Wednesday, 12 May, 2010
Saturday, 6 December, 2008
Links to Daily Recipes web site
1- Barbecue recipes
2- Beef recipes
3- Chinese recipes
4- Christmas recipes
5- Crockpot recipes
6- Dessert recipes
7- Drinks recipes
8- Egg recipes
9- Entree recipes
10- Fish recipes
11- Halloween recipes
12- Jam recipes
13- Lamb recipes
14- Marinades recipes
15- Pasta recipes
16- Pies recipes
17- Pizza recipes
18- Pork recipes
19- Poultry recipes
20- Rice recipes
21- Salads recipes
22- Sauce recipes
23- Sea food recipes
24- Soups recipes
25- Veal recipes
26- Fruits and vegetables recipes
27- Vegetarian recipes
2- Beef recipes
3- Chinese recipes
4- Christmas recipes
5- Crockpot recipes
6- Dessert recipes
7- Drinks recipes
8- Egg recipes
9- Entree recipes
10- Fish recipes
11- Halloween recipes
12- Jam recipes
13- Lamb recipes
14- Marinades recipes
15- Pasta recipes
16- Pies recipes
17- Pizza recipes
18- Pork recipes
19- Poultry recipes
20- Rice recipes
21- Salads recipes
22- Sauce recipes
23- Sea food recipes
24- Soups recipes
25- Veal recipes
26- Fruits and vegetables recipes
27- Vegetarian recipes
Friday, 29 August, 2008
The Apple II
Whether pastries, compotes or snack, apple deserves a special place in our snacks. Below are the different varieties for different uses:
The Granny Smith: This apple green and crunchy snack is excellent and even better in the pie.
The Gala: This variety is sweeter and discards well once cooked. It is ideal for compotes.
McIntosh: A Canadian pride, this variety of bright red drawnby asks to be unchanged in all its freshness.
The Yellow Delicious: An apple juicy, very much appreciated, which resists browning. Any designated for salads.
The Empire: Aromatic and slightly sweet, this red apple does not bruises easily, making it the star of lunch boxes.
Cortland: Fruit medium to large, round or tapered round, striped or red wash. The flesh is white, sub-acid and does not brown. The fruit is eaten fresh, in salads or mashed potatoes. It is suitable for pies, cooking and freezing. Available from early October to May. Excellent for salads, as long as it remains white.
Lobo: Fruit large, globular irregular, green-yellow striped red. With eating fresh. Available from September to October.
Melba: Fruit plea, globular irregular red striped yellow. With eating fresh. Available from August to September.
Paulared: Fruit plea, globular slightly oblong, dark red. With eating fresh. Available from September to October.
Spartan: Fruit medium, round, red wash. The flesh is cream colored crisp, slightly fragrant and sub-acid. With eating fresh, in salads or mashed potatoes. Available from mid-October to May.
Search our Website for good apple recipes
The Granny Smith: This apple green and crunchy snack is excellent and even better in the pie.
The Gala: This variety is sweeter and discards well once cooked. It is ideal for compotes.
McIntosh: A Canadian pride, this variety of bright red drawnby asks to be unchanged in all its freshness.
The Yellow Delicious: An apple juicy, very much appreciated, which resists browning. Any designated for salads.
The Empire: Aromatic and slightly sweet, this red apple does not bruises easily, making it the star of lunch boxes.
Cortland: Fruit medium to large, round or tapered round, striped or red wash. The flesh is white, sub-acid and does not brown. The fruit is eaten fresh, in salads or mashed potatoes. It is suitable for pies, cooking and freezing. Available from early October to May. Excellent for salads, as long as it remains white.
Lobo: Fruit large, globular irregular, green-yellow striped red. With eating fresh. Available from September to October.
Melba: Fruit plea, globular irregular red striped yellow. With eating fresh. Available from August to September.
Paulared: Fruit plea, globular slightly oblong, dark red. With eating fresh. Available from September to October.
Spartan: Fruit medium, round, red wash. The flesh is cream colored crisp, slightly fragrant and sub-acid. With eating fresh, in salads or mashed potatoes. Available from mid-October to May.
Search our Website for good apple recipes
Wednesday, 27 August, 2008
Listeria
On the bacterium that causes much concern these days running, here's some important information to consider and which we do not talk enough in the media:
First, that include Listeria monocytogenes (known as Listeria) is a bacterium widespread in the environment. It is found in soil, vegetation, water, sewage and feces of animals and humans.
Listeriosis is caused by consumption of food contaminated with the bacteria Listeria. This is reflected in the non-pasteurized dairy products (raw), raw vegetables and meat not cooked. Food may also be contaminated after processing, such as hot dogs, cold meat or meat sausages. Unlike most harmful bacteria, Listeria can grow on foods stored in the refrigerator. Food contaminated with Listeria have a look, smell and taste normal. However, proper cooking methods can kill the bacteria. Generally, Listeria is not transmitted from person to person.
Needless to mention that it is important to wash hands before handling food and indeed one can ask if anyone working in restaurants or food complies strictly these instructions without exception. Unfortunately, one need only attend public toilets to realize that a majority of people leave these places without going through the sink and it is worrying if it is assumed that some of them you will serve your salad for dinner. As can be seen in some fast food chains (fast food) where employees do not even have gloves when preparing food. Fortunately, some as Subway have taken this initiative and can be commended.
To reduce the risk of the bacteria Listeria there are some precautions
Did you know that Listeria can be present in greater quantity in the liquid contents of the packages of hot-dog in the sausage themselves? So it is important to move the sausage under water before the heat, while avoiding spilling the liquid onto other foods, cutting boards, utensils, dishes and surfaces used to prepare food. Wash hands after handling the hot-dog.
Reheat meat sausages until very hot.
Avoid soft cheeses and semi-soft, as feta, brie, camembert and blue cheese, if they are made from unpasteurized milk. Consuming milk and pasteurized milk products, including cheeses made from pasteurized milk.
Choose pâtés and meat spreads canned or long conservation.
Cook fish and seafood consumption or refrigerated smoked fish and seafood, canned or smoked long conservation.
Always ensure good cook meat, poultry and fish.
First, that include Listeria monocytogenes (known as Listeria) is a bacterium widespread in the environment. It is found in soil, vegetation, water, sewage and feces of animals and humans.
Listeriosis is caused by consumption of food contaminated with the bacteria Listeria. This is reflected in the non-pasteurized dairy products (raw), raw vegetables and meat not cooked. Food may also be contaminated after processing, such as hot dogs, cold meat or meat sausages. Unlike most harmful bacteria, Listeria can grow on foods stored in the refrigerator. Food contaminated with Listeria have a look, smell and taste normal. However, proper cooking methods can kill the bacteria. Generally, Listeria is not transmitted from person to person.
Needless to mention that it is important to wash hands before handling food and indeed one can ask if anyone working in restaurants or food complies strictly these instructions without exception. Unfortunately, one need only attend public toilets to realize that a majority of people leave these places without going through the sink and it is worrying if it is assumed that some of them you will serve your salad for dinner. As can be seen in some fast food chains (fast food) where employees do not even have gloves when preparing food. Fortunately, some as Subway have taken this initiative and can be commended.
To reduce the risk of the bacteria Listeria there are some precautions
Did you know that Listeria can be present in greater quantity in the liquid contents of the packages of hot-dog in the sausage themselves? So it is important to move the sausage under water before the heat, while avoiding spilling the liquid onto other foods, cutting boards, utensils, dishes and surfaces used to prepare food. Wash hands after handling the hot-dog.
Reheat meat sausages until very hot.
Avoid soft cheeses and semi-soft, as feta, brie, camembert and blue cheese, if they are made from unpasteurized milk. Consuming milk and pasteurized milk products, including cheeses made from pasteurized milk.
Choose pâtés and meat spreads canned or long conservation.
Cook fish and seafood consumption or refrigerated smoked fish and seafood, canned or smoked long conservation.
Always ensure good cook meat, poultry and fish.
Sunday, 24 August, 2008
The wonders of the Crockpot
What a crock pot?A removable stoneware casserole enamel, which can serve as a serving dish, a metal box and a tempered glass lid. The pot is exposed to an indirect heat that comes from heating elements placed around the box. The food will not stick to the casserole.
The crock pot! Some of us have forgotten its existence, and yet it seems to me that it has rocked our childhood. Remember the good boiled beef with vegetables, the result of several hours of cooking over a fire. With the good dishes she prepares us, crock pot deserves its place in the kitchen. Good news, it seems that it is back in force ... and so much the better. My grandmother told me yet, "Plus it cooked for a long time, it is better!"
Advantageous, crock pot! Why use the slow cooker? Because it's great practice. Basically, you do not care about anything, it cooked alone! After preparing the ingredients and putting it into the casserole, there is more than simmer! With this form of cooking very slowly, covered, you're sure to get meat very tender and tasty. You can also obtain surprising results with cuts that are normally stronger or more tough. But it's not just beef, veal, pork, lamb, poultry, seafood and fish that can cook so you can prepare appetizer, soups, chilis , Pasta, vegetables, desserts, breads, cereals ... In short, is no lack of ideas. You go to the cottage this weekend or you need to bring a dish to your guests? The slow cooker is transported very easily, empty or full.
-- Reduce the amount of herbs and spices.
-- Reduce the amount of liquid by half.
-- Make brown your meat before the drop in the crock pot, it will be even more tender.
-- Make soften some of your vegetables, like carrots and onions before putting it in your slow cooker. You'll see more easily the caramelization of the natural sugars.
-- If you cook fish or seafood, snow peas, courgettes, peppers, milk or cream, add them only 30 minutes before the end of cooking.
-- Choose long-grain rice and use the same amount of rice as liquid.
-- Cook pasta from (al dente) and add them to the slow cooker 30 minutes before cooking.
-- Use chicken broth, beef or vegetables instead of water for the majority of your dishes. It enhances the taste.
You can find Crockpot recipes here!
-- Reduce the amount of liquid by half.
-- Make brown your meat before the drop in the crock pot, it will be even more tender.
-- Make soften some of your vegetables, like carrots and onions before putting it in your slow cooker. You'll see more easily the caramelization of the natural sugars.
-- If you cook fish or seafood, snow peas, courgettes, peppers, milk or cream, add them only 30 minutes before the end of cooking.
-- Choose long-grain rice and use the same amount of rice as liquid.
-- Cook pasta from (al dente) and add them to the slow cooker 30 minutes before cooking.
-- Use chicken broth, beef or vegetables instead of water for the majority of your dishes. It enhances the taste.
You can find Crockpot recipes here!
Source: Magazine Publimag fall 2008
Tuesday, 12 August, 2008
The Apple
Do you know that expression, An apple a day keeps the doctor away?
The old adage could not be better to say. Apples are good for us! A medium-sized apple contains only about 80 calories and is a source of vitamin C. Without fat and sodium-free, apples also contribute to healthy teeth through their very firm texture. They are also a source of pectin, a soluble fiber that helps lower cholesterol and blood sugar in the blood, especially if you eat the skin.
The time apples will be back soon. Here is some advice for conservation.
1 - Keep apples cool in the refregirator. The apples ripen ten times faster in the air. The best place is the vegetable tray, or températeur is generally four degrees celcius.
2 - They breathe. Keep your apples in a perforated bag which allows air circulation.
3 - Beware of absorption of smell. The apples absorb odors easily, so keep them away from foods such as onions.
4 - Separate apples of other fruits and vegetables. They emit ethylene, a gas which accelerate ripening and can affect some delicate vegetables.
Search our Website for good apple recipes
Document Source: Inspired by compliments
The old adage could not be better to say. Apples are good for us! A medium-sized apple contains only about 80 calories and is a source of vitamin C. Without fat and sodium-free, apples also contribute to healthy teeth through their very firm texture. They are also a source of pectin, a soluble fiber that helps lower cholesterol and blood sugar in the blood, especially if you eat the skin.
The time apples will be back soon. Here is some advice for conservation.
1 - Keep apples cool in the refregirator. The apples ripen ten times faster in the air. The best place is the vegetable tray, or températeur is generally four degrees celcius.
2 - They breathe. Keep your apples in a perforated bag which allows air circulation.
3 - Beware of absorption of smell. The apples absorb odors easily, so keep them away from foods such as onions.
4 - Separate apples of other fruits and vegetables. They emit ethylene, a gas which accelerate ripening and can affect some delicate vegetables.
Search our Website for good apple recipes
Document Source: Inspired by compliments
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