Simple and delicious cold sauces for savory dishes

Delicious sauces are not only a great variety, but also very practical because you in advance. Cold sauces are perfect for warm weather barbeques; that do not require heating at the last minute and go well with all kinds of grilled meats, seafood and vegetables.

Tarragon mustard aioli

Photo (c) John Mitzewich

This tarragon mustard aioli recipe can be steamed on everything from grilled meat to be used with vegetable fat. The other great thing about this classic cold sauce recipe is that it takes only minutes to do. This recipe can also be adapted to taste Aioli with herbs and spices.

Steak Garlic Butter

© Photo by Flickr user psd

Nothing beats the sight of a tablespoon of melted butter garlic disappears slowly in a perfectly cooked steak! This easy to make recipe garlic butter, is ideal for steaks, chops, poultry, seafood, and even recipes. Garlic butter can be cooled, and can be quite progress.

Classic cocktail sauce

Photo © John Mitzewich

No reason, cocktail sauce, how to buy the recipe for homemade cocktail sauce is simple. Although it is generally used in cocktail sauce, also delicious cold seafood is in things like crab cakes and fried calamari.

Horseradish Sauce

© Photo by Flickr user Adactio

Horseradish and meat are good together, and barbecue-horseradish sauce recipe could not be easier. Be sure to use a new pot with horseradish sauce for this classic cold with the vaccine companies.

Fresh tomato salsa

Photo by Flickr user © jspatchwork

What a way to get the best salsa recipe to enjoy fresh tomatoes? Take a break from everyday life in a pot, and enjoy the sauce as it is supposed to taste. This classic tomato sauce recipe is perfect for everything from a grilled chicken breast with your favorite chips.

Honey Dijon Dressing

© Photo by Flickr user DanPhiffer

This popular honey Dijon vinaigrette recipe is ideal for all types of salads, but especially with bitter greens, like sweetness in the dressing works well with pronounced flavors. This recipe Dijon vinaigrette honey is also a great handle sauce for grilled meats.

Base aioli - garlic mayonnaise

Photo © John Mitzewich

Garlic mayonnaise or aioli, is one of the most popular sauces of America. This simple aioli recipe has unlimited uses; a large part of a great sauce for vegetables, sauce grilled seafood. There are many variations of this aioli - garlic mayonnaise recipe, but a recipe for the standard base, you can add a number of herbs and spices.

Orange Mint Chutney

Photo © John Mitzewich

No more bright green mint jelly! This spicy mint orange sauce recipe is so quick and easy to make and is a great seasoning for lamb chops and lamb in particular cut of lamb.

Spicy mint yogurt sauce

Photo © John Mitzewich

This mint sauce flavored low-fat yogurt recipe is ideal if you want a sauce with lots of flavor, but without much calories. Mint sauce recipes are very traditional, with the Lamb, and the acidity of the yogurt sauce makes this work very well with mint.

Classic Ranch Dressing

Photo © Flickr {* ferris wheel!

Ranch dressing is not only one of America's most popular salad dressings, this is probably the most popular dive. Ranch dressing is delicious with vegetables, served raw fried chicken wings.

Make your own house without smoking pastrami

The secrets of this express pastrami smoked paprika, tight packaging to retain all the spices, and the long, slow cooking.

8-10 people

Preparation time: 15 minutes

Cooking time: 6 hours

Total Time: 6 hours 15 minutes

Ingredients:

• Corned beef brisket £ 5 (all media chest)
• 3 tablespoons black pepper Coursely
• 2 tbsp ground coriander
• 1/2 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon vegetable oil
• Resistant aluminum sheet

Preparation:

1. Remove corned beef packing chest and rinse thoroughly. Pat dry and cut most of the fat, leaving only a layer of 1/8 inch.
2. Mix all spices in a small bowl and rub evenly on both sides of the corned beef.
3. Pour oil into a large sheet of heavy foil (about 3 m long) and put the corned beef on top. Fold the sheet, firmly wrap. Back fold down on a separate sheet of paper and wrap the meat again. Repeat with large sheets of aluminum foil so that it is three times completely closed. Make sure that you use a lot of aluminum foil to ensure a good seal. In a baking dish, like some juice escapes again.
4. Place in a 240 ° F oven for 5 hours. Remove from the oven and let cool to room temperature still wrapped and cool at night. The next day, pack and cut the cold meat across the grain into thin slices. Warm slices in a pan with a little water, cultures, and serve hot on rye bread with mustard.

Note: If you like spicy rub permission. If you prefer soft, discard all the spice mixture before cutting.

Classic Tuna Casserole ... Really excellence ...

Brunswick stew recipe for excellence. Once the butt of jokes food snobs, this tuna casserole recipe, if done correctly, is a very tasty and satisfying, unique dish. Tuna noodle casserole deserves its place on the list of classic American recipes.

Makes 4 servings of tuna casserole

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients:

• 8 ounces macaroni
• 3 tablespoons butter
• 1/4 cup onion, finely chopped
• 2 tablespoons flour
• 1/2 red bell pepper, finely chopped
• 2 cups of milk
• 1 can (10.75 ounces) cream of mushroom soup
• 1 teaspoon of salt
• 1/4 teaspoon pepper
• 1 can of tuna (7 oz), well drained, broken into small pieces
• Peas 1/2 cup frozen, thawed, drained
• 1 cup grated cheddar cheese
• 1/2 cup plain bread crumbs
• 2 tablespoons olive oil

Preparation:

Preheat oven to 350 degrees F.

1. Cook macaroni in salted water according to directions. Drain, rinse with cold water and add a large bowl.
2. Melt the butter in a pan and fry onion and bell pepper over medium heat for about 2 minutes. Flour and cook, stirring, for 3 minutes. Beat milk, mushroom soup, salt and pepper, and stir over low heat until the mixture begins to boil.
3. Add the cooked macaroni in sauce dish. Mix to mix in tuna, peas and 1/2 cup cheese and with a spatula. Pour 9 x 13 spread in a bowl with butter and remaining cheese. Stir Mix crumbs and olive oil smoothly and evenly distributed on the consistency of the pan. Bake for 35-40 minutes until bubbly and golden.

Nothing says comfort like chicken fried steak

This popular dish is a staple in the south and southwest. The name refers to the style of cooking, such as fried chicken in the south. Beat the meat into thin slices softens cheap shoulder of beef steak and reduces the cooking time. Here the meat is covered with a fragrant tomato sauce oregano. It's reassuring to serve this meal fried steaks accompanied by mashed potatoes and gravy

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Yield: 4 servings

Ingredients:

• 3 tablespoons olive oil
• 1 large clove garlic, sliced 3
• 1 can (about 16 ounces) tomatoes with basil, undrained
• 4 teaspoons chopped fresh oregano or 2 tsp dried oregano leaves shredded
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup packed single breadcrumb
• 3 tablespoons grated Parmesan or Romano cheese
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon paprika
• 1 large egg
• 1 tablespoon water
• 4 (1/4-inch-thick) boneless steaks or (sometimes referred to as braciole labeled), trimmed (about 4 ounces each)

Preparation:

1 In a medium heat, heat 1 tablespoon oil over medium heat. Add garlic and cook until they are brown. Remove the garlic.

2 tomatoes and 2 tsp oregano and bring to a boil. Heat on medium. Bake for about 10 minutes, stirring occasionally, until the liquid is cooked down and the sauce is thick and bulky. Season with salt and pepper.

Meanwhile, combine 3 on a sheet of wax paper, the remaining 2 teaspoons oregano, bread crumbs, cheese, parsley, red pepper and paprika until smooth. In a bowl, beat egg and water with a fork.

4 pounds per steak with 1/8 inch thick with a mallet or rolling pin (do not place heavy plastic bag over the meat and pound from the center to the edges).

Dip each cutlet in the beaten egg, then in breadcrumb mixture patting the meat to adhere the crumbs 5.

. 6 In large nonstick skillet, heat 1 tablespoon oil over medium heat until almost smoking hot pan. Place 2 chops in the pan and cook for 2-3 minutes on each side or until crisp and golden. Remove drain the paper towel.

7 Clean the pan., And repeat with the remaining oil and cutlets.

Distribute 8 Transfer chops on plates and with tomato sauce. Garnish with oregano sprigs and serve immediately.

Recipe Notes

• Cook over the chops and make sandwiches the next day. Just reheat in the microwave remains with a tomato sauce and parmesan cheese.

Brownie cake that is rich caramel, chocolate and ...

If you or someone you know loves and caramel brownies that you can enjoy together this decadent cake is rich and chocolaty, and sticky and sweet all at the same time. Top slightly sweet to make this chocolate cake with whipped cream a good thing even better!

Yield: 8 servings

Ingredients:

• Chocolate Bark
• 1/2 cup (1 stick) butter, softened
• 1/4 cup sugar
• 3/4 cup + 2 tablespoons all-purpose flour
• 2 tbsp cocoa powder, unsweetened
• 3/4 cup individually wrapped candies (approx. 17 square meters unpacked)
• 1/4 cup canned sweetened condensed milk
• Walnut pieces 1/2 cup toasted
• Filled chocolate cake
• 2 tablespoons butter
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup canned sweetened condensed milk
• 1/2 teaspoon vanilla extract
• Whipped cream for garnish (optional)

Preparation:

. 1 Make sure the crust: In a medium bowl, beat with electric mixer on medium speed, butter and sugar until smooth and creamy. Whisk flour and unsweetened cocoa powder until well blended. Press the crust mixture into the bottom and sides of an 8-inch round cake pan coated with a removable bottom. Refrigerate the crust for 30 minutes.

February. Meanwhile, prepare the caramel layer. In a small saucepan, combine caramels and 1/4 cup evaporated milk and cook over low heat until melted caramel and stir the mixture is smooth and often. The pan from the heat. Sprinkle nuts onto the bottom of the ice shell. Pour caramel mixture over pecans and spread evenly.

3 Preheat oven to 350 ° F. Prepare brownie topping. In a medium saucepan melt butter and chocolate over low heat, stirring frequently, until smooth. The pan from the heat. In a medium bowl with electric mixer on medium speed, beat eggs, sugar, condensed milk and vanilla until well blended. Add the chocolate mixture and mix until smooth. Pour the mixture into the chocolate candy coating.

April. Bake the cake until the top cracks slightly and no longer shiny, about 45 minutes. Set on a wire rack for 15 minutes before cooling the cake sides of the pan and completely.

Pie 5 cooled. Once you use a sharp knife to the cake into pieces long knife. Top each slice with a dollop of whipped cream, if desired.

Recipe Notes

• Store the cake wrapped in an airtight container or in plastic wrap for up to one week in the refrigerator. Bring the cake to room temperature before serving.

Experienced beef and rice stuffed peppers in. ..

The beef and rice stuffed peppers recipe is a great use of leftover rice. You have a recipe where the meat, vegetables and starch is love received in a delicious package.

The last 8 beef and rice stuffed peppers

Preparation time: 30 minutes

Cooking time: 1 hour and 15 minutes

Total time: 1 hour 45 minutes

Ingredients:

• For the sauce:
• 1 tablespoon olive oil
• 1 onion, diced
• Beef broth 1 cup
• 2 1/2 cups prepared marinara sauce or other tomato sauce
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon crushed red pepper optional
• For the peppers:
• 1 1/2 pounds lean ground beef
• 2 cups cooked rice
• 1 cup finely grated "real" Parmesan (Parmigiano Reggiano)
• 1/4 cup chopped Italian parsley
• 4 cloves of garlic, finely chopped
• January 10 ounce can diced tomatoes
• 2 tsp salt
• Freshly ground black pepper 1 tsp
• Pinch of cayenne pepper
• 4 large red bell pepper

Preparation:

Add the olive oil in a pan and brown the onion with a pinch of salt over medium heat. Remove half and reserve for filling. Add remaining ingredients and simmer sauce. Pour. Sauce in the bottom of a large deep skillet

Add all the ingredients for the filling in a bowl with the reserved onions and stir with a fork or hands until the mixture combines. Tip: You can have the time to cook test a piece of filler.

Preheat oven to 375 degrees F.

The peppers in half lengthwise. Using a spoon, remove the stem, seeds and white membranes of peppers. Place the peppers in the pan, and fill each pepper with stuffing. A little extra cheese may be scraped up, if desired.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for 20-30 minutes, or until peppers are soft. Cooking time depends on the exact size, shape and thickness of the peppers. Better let it rest for 10 minutes before serving. Serve with spoon on sauce.

Soul Food - History and Definition

Name

The term "soul food" was not common until 1960. With the rise of the civil rights movement and black nationalism in the 1960s, many African-Americans have tried in their share of the U.S. Heritage Site. In terms such as "Soul Brother", "soul mate" and "Soul Music", took her hand, it was natural that the term "soul food" is used to describe the recipes that African-Americans have been for generations cooking. According to some sources, the term can be used by the poet and activist Amiri Baraka civil rights for the first time in 1962. 1962 was the same year that Sylvia Woods opened his now famous Harlem restaurant Sylvia; Today Sylvia is considered by many as the "Queen of Soul Food." Restaurants and soul food cookbooks remained popular through the 70s.

Food

Soul food is simple, hearty cuisine with its roots in the rural South. The main products of the soul cook beans, vegetables, corn flour (used in corn bread, hush puppies, johnnycakes coated and fried fish) and pork. Pork has an almost unlimited number of applications in the food of the soul. Many parts are used as pig feet, pork knuckle, pork, pig ears and pork sausages neck. Pork fat used for frying slowly and as an ingredient in cooked vegetables. , Are Sweet cold drinks always a favorite.

"Soul" or "south?"

For many people, this all sounds like a description of the food of the South. The distinction between the soul and the south are difficult to make. In his 1969 Soul Food Cookbook, Bob Jeffries concludes: "Despite all soul food is southern food, not all southern food is the" soul "of cooking soul food is an example of how good black cooks Southerners with what they for. had at their disposal is cooked. "

Soul food has its roots in slavery, when African Americans had little to do with the food that was available to them. During the next hundred years after the abolition of slavery, most African-Americans lived in poverty, while sales continue to use cheaper ingredients. Of course this is not entirely a matter of black / white. Historically, it has not consumed much difference between the food of poor blacks and poor white Southerners Southerners. John T. Edge, director of the Southern Foodways Alliance, wrote: "The differences between food and black and white Southerners are more subtle chilli heat a heavier hand with salt and pepper and a greater use of offal, are comparative qualities of the soul against the Country Cooking. ".

Soul Food Recipes
Skillet Fish
Southern-Style Collard Greens
Johnny Cakes
Hush Puppies

Silk Summer Peach Cake with Berry Topping

This is the perfect summer dessert. The chiffon cake is light and airy and takes the juice of fresh seasonal fruit. I call here peaches and raspberries, but you can use any ripe fruit, such as strawberries blackberries, nectarines, plums and apricots. Top with a little whipped cream and hot home is an irresistible invitation.

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Yield: 8 servings

Ingredients:

• 3 large, separate egg yolks and whites at room temperature
• 3/4 cup sugar
• 1 cup unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Vegetable oil 1/4 cup
• 1 teaspoon grated orange peel
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons water
• Fresh Fruit Topping
• 3 medium ripe peaches (about 1 pound), cored and cut into 1/2-inch quarter
• 1 cup fresh raspberries or blueberries
• Sugar 1 1/2 tablespoons confectioners, or more to taste
• Slightly sweetened whipped cream, for garnish

Preparation:

1 Preheat oven to 325 ° C. Lightly grease the cake pan 8-inch layers. The bottom with parchment paper.

2 Make Cakes. In a large bowl, beat the egg whites with an electric mixer on medium to high speed until foamy. Beat 1/4 cup sugar and, until stiff peaks form when bats are repealed.

Three. In another large bowl, combine flour, 1/2 cup remaining sugar, baking powder and salt. Add oil, orange peel, orange juice, water and egg yolk. Beat with an electric mixer (no need to clean the beaters), mixed up and smooth.

April. 1/4 of the eggs to the egg white flour mixture. Gently fold in the remaining whites with a rubber spatula until no white streaks remain.

Pour filling into prepared pan and spread evenly. May Bake until toothpick inserted in the center comes out clean, 35 to 40 minutes. Make the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto the rack and remove wax paper. Turn right and let the cake cool completely.

. 6 For the filling: Mix the peaches and raspberries with sugar in a bowl and let stand at room temperature for 15 minutes to allow juices to form.

7 the cake cut into pieces with a long serrated knife, and garnish each with a small fishing raspberry mixture and whipped cream served to serving. Serve at once.

Notes Recipes and Tips

• The cake can be rolled up to 3 months and froze. Thaw before serving.

• Make fruit topping just before serving.

Post-oven-fried chicken wings with ginger ...

On wings "crispy" chicken recipes call for frying, but this great method of "fried oven" works very well and is much easier. This garlic ginger sticky chicken wings recipe a delicious nut is back in the venerable Buffalo chicken wings.

Ginger garlic Before about 40 chicken wing sections

Preparation time: 15 minutes

Cooking time: 1 hour

Total time: 1 hour 15 minutes

Ingredients:

• 5 pounds chicken wings, cut into two parts, each wing tip discarded
• Salt and freshly ground black pepper to taste
• 2 tablespoons hot sauce
• 1 tablespoon vegetable oil
• 1 1/2 cup all-purpose flour
• Rapeseed oil aerosol release
• .
• For the icing:
• 3 cloves garlic, crushed
• 3 tablespoons grated fresh ginger
• 1/4 teaspoon cayenne pepper, optional
• 1/2 cup rice vinegar
• 1/2 cup brown sugar
• Soy sauce 2 teaspoons

Preparation:

Preheat oven to 400 degrees F.

Show chicken wings in a large bowl and season generously with salt and freshly ground black pepper. Mix to coat in hot sauce and vegetable oil and a pair of pliers. Flour in a large plastic bag, add the wings and shake vigorously. Chicken wings should be very lightly dusted with flour.

Cover two half-sheet pans with foil and spray well with canola oil. Spread to coat the chicken evenly on trays, wings and spray with canola oil. Bake 30 minutes, turn the chicken wings and cook 30 minutes, until golden brown and crispy.

While the wing cooking, add give the glaze ingredients in a saucepan and bring to a boil over medium heat. Off and Reserve. When the wings are done in a clean container while still hot, and pour over the glaze. Mix until all chicken wings are well coated and transfer to a plate.

How Vanilla Ice Cream Without Ice ...

Believe it or not, this recipe uses no vanilla ice cream ice cream machine, but the results in a rich cream, ice house very smooth and creamy vanilla.

A word of warning; Ice made with this method melts faster than conventional ice cream with vanilla, so simply select the food.

Makes 6 servings of vanilla ice cream

Preparation time: 5 minutes

Total time: 5 minutes

Ingredients:

• 2 cups heavy cream
• 1 can (14 ounces) sweetened condensed milk
• Vanilla extract 1 teaspoon

Preparation:

With an electric mixer (do not over mix) beat the cream until thick peaks. Add sweetened condensed milk and extract and mix until well blended. Pour frozen in a plastic container and for at least 4 hours. Furthermore, it is even better.

Fresh Corn Salsa Recipe

This recipe for corn sauce is really a color change from regular salsas. Fresh Corn Salsa is a wonderful texture and softness. Corn Salsa can be used with any recipe that are regularly salsa style called chunky.

About 6 cups before corn sauce

Preparation time: 20 minutes

Total time: 20 minutes

Ingredients:

• 2 cups diced ripe tomatoes
• 2 cups sweet corn kernels
• 12 oz tin black beans, rinsed and drained
• 4 spring onions, thinly sliced
• 1 to 2 green jalapeno, seeded and finely chopped
• 1/2 bunch fresh coriander, roughly chopped
• 1/2 lemon
• 1 fresh lime juiced
• 3 tablespoons olive oil
• 1/4 teaspoon dried oregano coffee
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper to taste

Preparation:

Combine all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate at least 1 hour before serving. You can make a maximum of 8 hours in advance. Mix well and serve.

World easiest Chili Verde - Green Pork Stew

The use of green sauce, you can an authentic tasting chili verde without having repeat order! This incredibly delicious pork stew is a classic south-west and is wonderful served with rice.

Makes 8 servings Chili Verde

Preparation time: 5 minutes

Cooking time: 1 hour 30 minutes

Total time: 1 hour and 35 minutes

Ingredients:

• 2 tablespoons vegetable oil
• Bonless 3 pounds pork shoulder cut into 2 cm cubes
• Salt and pepper to taste
• 3 cups of green sauce (be sure to get a record of tomatillos!)
• 1 tablespoon dried oregano coffee
• Pepper to taste
• Sour cream optional
• chopped cilantro optional

Preparation:

Season the pork cubes with salt and pepper. In a heavy saucepan, heat the oil over high heat and brown pork (in batches if necessary) until they are golden brown. Excess fat and add the sauce. Add meat and oregano.

Cover and simmer for 1 1/2 hours, stirring occasionally, until the meat is very tender. Make spice and pepper if you like a spicy chili. On a plate with sour cream and cilantro.

5-Star Macaroni and Cheese Recipe

A true American classic, this recipe for baked macaroni and cheese could not be easier or more rewarding. It is also a very versatile dish, it lends itself to many variations. For example, there is no reason to go with macaroni recipe, try penne, rigatoni or rotini. And you can use the cheese, mix well. How about a mixture of Cheddar and Monterey Jack or Gruyere and Fontina? Variations on the plate are limited only by your imagination.

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Yield: 8 servings

Ingredients:

• Macaroni 12 oz (3 cups)
• 1/2 stick (4 tablespoons) butter
• 1/2 cup finely chopped onion
• 1/4 cup all-purpose flour
• 3 1/2 cups whole or 2 percent milk fat
• 1 teaspoon Dijon mustard
• Pinch of cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces grated cheddar cheese (2 cups)
• 1 cup fresh bread crumbs or dry 1/2 cup

Preparation:

1 Preheat oven to 375 ° C

Two. Bring a large pot of lightly salted water to a boil. Add and cook pasta according to package directions. Drain in a colander.

Three. In a large saucepan, melt butter over medium heat. Onion and cook, stirring frequently, for 5 minutes or until they are soft. Flour and cook, stirring for 1 minute.

April. Pour the milk and whisk until the mixture is smooth slow. Over medium heat, stirring frequently, until mixture thickens to form and bubbles, about 6 minutes. Add the mustard and cayenne pepper to taste.

Embed / 2 cups grated cheese until melted and smooth, 5 January 1. Season with salt and pepper.

6 Pasta Add the cheese sauce and stir to coat. Scrape the mixture into a 9 - by 13-inch baking pan.

7 In a small bowl, mix 1/2 cup grated cheese and remaining bread crumbs. Sprinkle crumb mixture on top of the macaroni and cheese.

8th Pan Bake until the top is golden, about 30 minutes. Serve hot.

Recipe Notes

• They can be thawed by adding 1 cup chopped ham and / or 1/2 cup mix the recipe a little frozen peas.
• Another variation of this macaroni and cheese is the use of Fontina and add some chopped mushrooms and sauteed spinach or some Monterey Jack cheese and canned chopped green chiles and add a little chili powder.
• Make individual servings of macaroni and cheese: Pour the macaroni and cheese in January-February mold cup size and bake for 15-20 minutes.
• Make sure that the sauce is smooth, add the cheese in small batches, stirring until smooth before the next batch.

Easily dressed Maine Lobster Rolls with ...

Less is more when it comes to lobster rolls. Fresh, cold Chucks, sweet Maine lobster and very light dressing with mayonnaise, sausages made on a toasted hot dog bun. I'll add a touch of fresh tarragon, which really brings out the sweetness of the lobster.

This sandwich is really one of life's simple pleasures. Although not a cheap snack to assemble, once you've called the incredible contrast between the bread, butter and cold this taste, fresh lobster salad, you will find that it really was worth it!

Makes 4 rolls

Preparation time: 15 minutes

5 minutes Cooking time

Total time: 20 minutes

Ingredients:

• 3/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Juice of half a lemon
• 1 tablespoon fresh tarragon, finely chopped
• Salt and pepper to taste
• 4 cups of cold lobster meat fresh steamed lobster (about 2 large lobsters, 1 3/4 pounds per), cut into pieces
• 2 tablespoons butter, softened
• 4 large hot dog

Preparation:

1. Combine mayonnaise, mustard, lemon juice, tarragon, salt and pepper in a small bowl. Add the lobster meat and stir gently with a spatula. Do not crush the lobster. Want beautiful, the set pieces.
2. Butter inside of hot dog buns and toast on the grill or in a pan, brown. Fill with lobster salad and serve immediately.

Summer vegetables recipe skewer

Peppers three colors are the protagonists of this colorful vegetable skewer recipe. Fresh and delicious taste pepper zucchini, garlic and olive oil infused mushrooms earthy odors are absorbed. Vegetable skewers are a great addition to any barbecue or grill, and a great way to use fresh seasonal vegetables.

Four summer vegetable skewers ago

Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Ingredients:

• 1/4 cup olive oil
• 1 clove garlic, finely chopped
• 1/2 teaspoon dried thyme
• Cut 1 large red bell pepper, cored, into eighths
• Cut 1 large green bell pepper, cored, into eighths
• Cut 1 yellow bell pepper, cored, into eighths
• 2 green zucchini, cut into eighths
• 8 large white mushrooms, halved
• 4 long metal skewers grill
• Salt and freshly ground black pepper to taste

Preparation:

In a small saucepan heat the oil and garlic over low heat until the garlic begins to bubble. Turn off the heat and add herbs. Stir and let stand for 30 minutes to let the oil pulling.

Chop vegetables in any order. Each skewer should get six pieces of pepper (2 of each color), four slices of zucchini, mushrooms and four halves. Smaller can be with bamboo skewers that have been soaked overnight in water was prepared.

It is sufficient vegetable skewers with olive oil, season with salt and freshly ground black pepper to taste and cook on a preheated grill until the vegetables are soft.

Easy home Kansas City BBQ sauce

Kansas City barbecue sauce is probably the most popular barbecue sauce recipe America. Rich, dark, thick, sweet and spicy, this recipe for barbecue sauce on everything, smoked beef brisket, pork ribs conventional network.

Makes about 3 cups

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Ingredients:

• 2 cups tomato sauce
• 2/3 cup dark molasses
• 1/2 cup vinegar
• 1/2 teaspoon ground cinnamon
• 1/2 tsp allspice
• 1/2 teaspoon mace
• 1 tsp chilli powder
• 1 teaspoon Tabasco
• 1 teaspoon paprika
• Black pepper 1/2 teaspoon freshly ground
• 1/2 teaspoon salt
• 1/2 teaspoon liquid smoke, optional

Preparation:

Put all ingredients in a saucepan and simmer, stirring, over low heat for 15 minutes. Cool to room temperature. It can be used as a sauce for roast towards the end of cooking, or after brushing barbecue sauce served extra on the side.

Jazz Up Jiffy cornbread with some quick tips

If you need a quick solution cornbread, corn Jiffy Muffin Mix. Better yet, some already in the wardrobe in question. Jiffy is the best store bought corn bread on the market, IMHO.

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Yield: 4 servings

Ingredients:

• 1 egg
• 1/4 cup milk
• 1 (12 ounce) can cream style corn
• Corn Muffin Mix 1 (8.5 oz) Jiffy
• 2 tablespoons butter, softened
• 1 tablespoon honey

Preparation:

1 Preheat oven to 350 °.

Two. In a large bowl, add eggs and milk, and beat to mix well with a fork. Mix well Add creamed corn, stirring.

Three. Add the corn bread in a large with a spatula with the wet ingredients bowl combine.

April. Spray 8-inch square pan or 9-inch cooking spray.

Take casting cornbread mixture into the greased pan and bake in preheated oven. May Cornbread Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Genial.

6 In a small bowl., Add the softened butter and honey. Mix well. Cut corn bread into pieces and spread honey butter on cornbread.

Use garlic, ginger and basil for tasty ...

This garlic ginger salmon recipe is an excellent example of how Asian flavors really enhance this fish. If you are looking for a quick, easy and delicious salmon recipe, opt for this solution.

Makes 2 servings of salmon with basil-garlic-ginger

Ingredients:

• Chopped fresh ginger 1 tbsp
• 2 cloves garlic, crushed
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon hot pepper sauce
• Soy sauce 1 tsp
• 1/4 cup water
• 2 tablespoons chopped basil
• 2 (six-ounce) salmon fillets cut center
• Salt to taste
• 1 tablespoon vegetable oil

Preparation:

Mix all ingredients except salmon and mix and oil in a small bowl. Season both sides of salmon with salt.

Add the vegetable oil in a nonstick pan, and heat to medium heat. When hot, cook the salmon for about 4 minutes per side. For the last few minutes of cooking the sauce in the pan. The sauce is thick, and when he cherry spoon salmon. Turn off the heat, transfer Serve the salmon on a plate and thicken the sauce.

Chicken fried steak with white gravy

Chicken fried steak with pepper sauce and has a white, country fried steak sharper than its counterpart like coating. Serve with crackers.

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients:

• For the chicken fried steak:
• 1 1/2 pounds beef cube pieces
• The kosher salt
• Pepper
• Rapeseed oil, optionally
• 2 cups all-purpose flour
• 2 eggs
• 2 cups whole milk
• For the white sauce:
• 2 tablespoons reserved bacon or canola oil
• Flour 1 1/2 tablespoons
• 2 cups whole milk
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Preparation:

1 Preheat oven to 275 °.

Two. Attach pieces of cube steak in sheets of wax or parchment paper. With a meat mallet or a rolling pin, gently pound the meat is tender. Season meat with salt and pepper cube.

Three. Ask enter a breading by mixing 2 cups of flour with the salt and pepper in a large bowl. In a medium bowl, mix 2 eggs 2 cups of milk and whisk to combine. Season with salt and pepper.

April. In a large skillet or cast iron pan rapeseed oil is poured into a half-inch deep. Heat over medium heat.

While oil-fifth Heater pieces excavator bucket meat in flour, milk and egg mixture and again in flour again.

6 breadcrumbs not to overload the meat in hot oil in batches. Cook until golden brown cube steak, about 3-4 minutes per side. Remove, place, transfer to a baking sheet and keep warm in the oven.

7 In a medium skillet over medium bacon fat or canola oil Heat the fire. Combine flour and whisk to create a roux. Mix the milk, stirring to incorporate the roux until the sauce begins to boil. Reduce heat, and allow it to thicken the sauce and cook the desire for consistency, 8 to 10 minutes. Season with salt and pepper.

8 Remove the sauce Serve chicken fried steak from the oven, about them and.

Faces, a chicken fried steak to enjoy:
Southern Style Buttermilk Biscuits
Creamed corn recipe
Green tomatoes
Horseradish mashed potatoes
Quick and easy mustard

How an Italian style rabbit stew points

If you do not already carry, most butchers can order a whole rabbit. Even short on many size for you, make to make in a very easy dish this recipe for rabbit stew. Braising is a great way to prepare a recipe for rabbit, as it helps keep the meat moist and flavorful.

Makes 4 servings Italian braised rabbit

Preparation time: 15 minutes

Cooking time: 1 hour 30 minutes

Total time: 1 hour 45 minutes

Ingredients:

• 1 rabbit (about 2 1/2 kg), dressed with chopped
• Salt and freshly ground black pepper to taste
• 1/4 cup olive oil
• 1 onion, diced
• 2 stalk celery, diced
• 4 cloves of garlic, finely chopped
• 1 tablespoon balsamic vinegar
• 1/2 cup white wine
• Chopped tomatoes 1 cup
• 2 cup broth or
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano coffee
• 1/2 cup chopped fresh parsley

Preparation:

Parts generously season with freshly ground salt and pepper rabbit. In a large (or other heavy pot) heat the olive oil over medium heat. Stove When the oil is hot, fry the rabbit on all sides (in batches, if necessary). Gold reserves rabbit and the onion, celery, garlic and 1 teaspoon salt. Reduce heat to medium and cook for 2-3 minutes.

Add the wine and vinegar and stir to scrape the bottom of the juices. Making wine mixture boil for 2 minutes; then the tomatoes, chicken broth, rosemary, thyme and oregano. Add the rabbit back and mix. Turn seal the heat, cover and the rabbit in the preheated oven is tender at 350 degrees F for 1 to 1 1/2 hours or until the rabbit. Remove and add the parsley. Try the soup with salt and pepper, and adjust. Let stand covered for 20 minutes before serving.

Serve with rabbit stew liquid and remaining vegetables topped.

Fat Kale and Sweet Potato Soup

It is difficult to find a more nutritious than cabbage and sweet potato soup without soup recipe fat. No butter or oil is required when the delicious combination of sweet potatoes and delicious satisfactorily used col.

This is not only nutritious and delicious soup without fat, it is very easy and quick to prepare. The two main components are the "super foods" lists and cabbage and sweet potato soup is a great way to enjoy them.

About 10 cups of kale and sweet potato soup before

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients:

• 1 liter chicken or vegetable stock
• 3 cups of water
• 1/2 teaspoon salt
• 1 1/2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes
• 1 clove garlic, finely chopped
• Pinch of cayenne pepper
• Group 1 large cabbage, washed and cut into 1-inch pieces
• Salt and freshly ground black pepper to taste
• fresh lemon slices (optional)

Preparation:

1. In a 4-quart saucepan over high heat, bring the broth, water, salt, garlic, cayenne pepper and sweet potatoes to a boil. Can reduce heat and cook for 15-20 minutes, until the potatoes are soft. With a potato masher or whisk, mash to thicken about 1/2 sweet potato cubes in the broth. The more steps to the thicker texture.
2. Add kale and press the hot soup. Once all the kale wilts simmer for 15-20 minutes, or until cabbage is tender and tasty. Under Chou may have a slightly bitter taste, which softens the kitchen.
3. Season with salt and pepper and serve hot with a squeeze of lemon. Lemon is optional, but it really brings out the flavor of cabbage and sweet potatoes.