Lattice Apple Pie Recipe

Total Recipe Time: 2 hours 10 minutes

Serves: 10

It’s the little things that turn a tasty pie into something outstanding. In this recipe, it’s the latticework top crust and apple filling laced with golden raisins, toasted walnuts and lemon zest.


Lattice Apple Pie Recipe Ingredients

DOUGH
2 1⁄2 cups all-purpose flour
1⁄2 cup solid vegetable shortening
7 Tbsp cold stick butter, cut in small pieces
1⁄2 tsp salt
6 to 7 Tbsp ice water
FILLING
1⁄2 cup apple cider or juice
1⁄2 cup golden raisins
1⁄2 cup walnuts, toasted (see Note) and coarsely chopped
1⁄2 cup sugar
2 Tbsp all-purpose flour
1 tsp grated lemon zest
1 Tbsp lemon juice
1⁄2 tsp ground cinnamon
5 medium (2 lb) Granny Smith apples, peeled, quartered, cored and cut in 1⁄2-in.-thick wedges (61⁄2 cups)
1 Tbsp milk


How To Make

To make dough in food processor: Pulse flour, vegetable shortening, butter and salt until coarse crumbs form. Sprinkle 6 Tbsp water over crumbs; pulse just until the mixture clumps together, adding remaining Tbsp water little by little if needed. Remove blade, then dough. By hand: Mix flour and salt in a medium bowl. Cut in shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with 6 Tbsp water, then stir with a fork until the mixture clumps together, adding remaini

Divide dough in half. Shape each half into a 1-in.-thick disk. Wrap and refrigerate at least 1 hour until firm enough to roll out, or up to 1 week.

Place oven rack in lowest position. Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined rimmed baking sheet.

Heat cider and raisins in a saucepan or a bowl in the microwave until hot. Cover, then remove from heat; set aside.

On a lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-in. circle. Line pie plate with dough. Refrigerate.

On a piece of lightly floured wax paper, roll out remaining dough to a 12-in. circle. Cut with a pastry wheel or sharp knife into 1-in.-wide strips. Slide wax paper (with strips of dough) onto a baking sheet and refrigerate.
Mix nuts, sugar, flour, lemon zest, lemon juice and cinnamon in a large bowl. Add apples, soaked raisins and cider; toss gently to mix. Spread in pie plate, tucking apples in to fit. Scrape juices in bowl over filling.

Arrange half the strips over filling, using longest near the center. Lay remaining strips in opposite direction. Roll the overhang of bottom crust up over ends of strips to make an even rim. Flute decoratively. Brush lattice and rim with milk. Place on prepared rimmed baking sheet.

Bake 60 to 70 minutes until crust is golden brown and apples are tender when pierced. (If top browns too quickly, cover loosely with foil.) Remove to a wire rack to cool.

Spread walnuts in a baking pan. Bake in 350°F oven 8 to 10 minutes until fragrant and toasted.

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Hunger Challenge Chili Recipe

Hunger Challenge Chili Recipe  : When the Romantic air moves in for fall, I'm always excited to make a pot of chili!  Not only is this recipe truly scrumptious - it's also a super quick and easy way to feed your family a hearty meal (or two)!

Ingredients

2 c cooked white rice
1 can dark red kidney beans, undrained
1/2 can sweet corn
1/2 can diced tomatoes
1/2 yellow onion, diced
2 T cooking oil
1/4 T chili powder
1/4 t cumin
1/4 t salt
1/4 t granulated garlic
1 chipotle pepper and its adobo, finely chopped
Small handful of cilantro (optional)

Here's How You Make It

Heat the cooking oil in a large saucepan over medium heat. Add the diced onion and sautee for about 2 minutes, until they begin to soften. Add the beans, tomatoes, chipotle pepper and all the spices, and stir together. Cook over medium heat for a couple of miuntes then reduce heat to medium low and simmer for about 10 minutes.

Serve over white rice or on its own. Garnish with chopped cilantro to cool the heat of the chipotle a bit, and enjoy!

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Beef Biryani Recipe is a popular recipe in India and Pakistan.

Ingredients:-

1 tablespoon cumin seeds

Seeds from 3 black cardamom pods

6 whole cloves

6 to 8 peppercorns

2 cinnamon sticks, broken into pieces

3 tablespoons vegetable oil

2 1/2 pounds beef sirloin, cut into 1 1/2-inch cubes

1 yellow onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, peeled and grated or minced

1 cup plain yogurt

1 cup water

3 to 4 cups cooked rice, preferably basmati

1 cup fresh or frozen peas

1/2 teaspoon saffron threads, soaked in 1/4 cup water for 20 minutes

1 teaspoon salt

 Chopped cilantro, for garnish

For garnishing

cashew nuts - 2 tsp

raisins - 2tsp

 Onion finely chopped - 1 medium

 

 
How to make Beef Biryani

         1. Combine the cumin, cardamom, cloves, peppercorns, and cinnamon in a mortar or coffee grinder and grind to a fine powder.

         2. Heat a large saute pan over medium-high heat and add the oil. Add the beef and cook, turning, for 10 minutes, until browned on all sides. Using tongs, transfer to a plate.

         3. Add the onion to the saute pan and saute, stirring frequently, for 10 to 15 minutes, until browned. Add the garlic and ginger and stir for 3 minutes. Add the spice mixture and stir well. Add the meat and yogurt and toss well.

         4.Transfer to the slow cooker and stir in the water. Cover and cook on low for 6 to 8 hours, until the meat is very tender. Stir in the rice, peas, saffron water, and salt 30 minutes before the end of cooking.

         5.Transfer to a serving dish and garnish with cilantro.

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Apple Jalebi

Method

1. Add the yeast and 2 pinches of sugar to half a cup of lukewarm water. Mix well.


2. Sprinkle 4 pinches of flour on top.


3. Cover and keep for 3 to 4 minutes.


4. If the cup is full of froth, the yeast is ready to use.


5. Mix the flour, sugar, melted ghee and yeast liquid and some warm water until the mixture has the consistency of a thick batter.


6. Cover and keep for 1-2hr for fermentation. And then mix well again.


7. Dip the apple ring in this batter and deep fry from both the side until crisp and then drain.


8. Remove the hop syrup from the flame and drop apple ring into it. Soak for 1 min and drain.


9. Sprinkle with the cardamom powder, pistachios and rose petals. Serve hot.

For the sugar syrup:

1. Dissolve 100Gms of sugar in 100ml of water, and boil for 5 min.


2. Warm the saffron in a pan, add little milk and rub until saffron dissolves. Add to the syrup.


3. Add the rose water. Keep the syrup warm.

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 Charbroiled Salmon recipe (Fish)

Charbroiled Salmon recipe (Fish) makes a great seafood dish cooked over charcoal fire. On rainy days you may fix this up inside the broiler and would taste as great. 


INGREDIENTS


    * 1 cup soy sauce
    * 2 tablespoons red wine
    * 1/2 teaspoon ground ginger
    * 1/2 teaspoon ground black pepper
    * 2 pounds salmon steaks
    * 4 sprigs fresh parsley, for garnish
    * 4 slices lemon, for garnish


DIRECTIONS


    * Mix together the black pepper, ginger, soy sauce and red wine together and then pour it over a seal able bag. Seal and shake to blend the ingredients together, put in the salmon and then remove the excess air from the bag. Chill for a couple of hours.
    * Set up the grill on moderate heat.
    * Place the salmons on the grill and cook for five minutes on each side while basting it from time to time.

 

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California Guacamole Recipe

Here in California, guacamole is inseparable from beer. There are many great Mexican beers but if you can find Pacifica or Tecate you’ll enjoy their fresh, crisp bite with this classic Mexican appetizer.

Ingredients

• 3 3 3medium, fully ripe avocados
• ¹/₄ 0.25 0.25cup CUP_USVolumefreshly squeezed lime juice
• ¹/₃ 0.33 0.33cup CUP_USVolumefreshly chopped cilantro
• 1 1 1medium shallot, minced
• 1 1 1tablespoon TABLESPOON_USVolumeroasted garlic (see separate recipe)
• 1 1 1small jalapeno, seeded and minced
• 1 1 1teaspoon TEASPOON_USVolumesalt 

Instructions

1. Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.
2. Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.
3. Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)
   
   Note: Makes about 2 cups, serves 4 to 6 

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Salmon Juicy Buttermilk Pork Chops

Ingredients

1. 4 1-inch-thick bone-in pork rib chops (about 12 ounces each)
2. 1 quart buttermilk
3. Salt and freshly ground pepper
4. 2 tablespoons extra-virgin olive oil 

Directions

1. In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight.
2. Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper. In a very large ovenproof skillet, heat the olive oil until shimmering. Add the pork chops and cook over high heat until browned on the bottom, about 4 minutes. Turn the chops, transfer the skillet to the oven and roast for 10 minutes, until an instant-read thermometer inserted in the center of the chops registers 135°. Let the chops rest for 5 minutes, then serve.

Serve With

Grits and braised collard greens.

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 salmon recipes with lemon capers and rosemary

Ingredients

* 4 (6-ounce) salmon fillets
* 1/4 cup extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon minced fresh rosemary leaves
* 8 lemon slices (about 2 lemons)
* 1/4 cup lemon juice (about 1 lemon)
* 1/2 cup Marsala wine (or white wine)
* 4 teaspoons capers
* 4 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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Easter Egg Salad with Shrimp and Sesame Ginger Dressing Recipe Rachael Ray

Here in Virginia we are a week or two away from  seeing  the first signs of spring, but  with a few days of 70 degree weather,  I have to say I have a big case of spring fever after the unusually cold and snowy winter we had.

Daylight savings begins this weekend, and before long Peter Cottontail will be making his way down the bunny trail. But before he arrives with jelly beans for Tommy and colored eggs for sister Sue, you may want to check out these showy radishes, appropriately named Easter Egg Radishes.

Typically available in the spring, Easter Egg Radishes boast attractive hues of pink, red, purple, violet and white, with  pure white flesh and fringy green tops. Their texture is firm, crisp and tender  with flavor that  is  is mild yet a bit spicy. 

The blend of striking colors makes a lovely salad presentation, which is exactly what I did with them for my lunch today. If you read my last post Double Chocolate and Caramel Torte with Hazelnut Gelato, you will know why I am now compensating with this light salad.

I like to brush the shrimp (shell on) with just a little bit of olive oil, and seasoned with salt before coooking them in a grill pan. You get a lot more flavor this way.


Ingredients

    * Dressing:
    * 1 1/2 tablespoons honey
    * 1 1/2 teaspoons minced ginger root
    * 4 tablespoons sesame oil
    * 2 tablespoons olive oil
    * 2 tablespoons rice wine vinegar
    * 3/4 teaspoon sea salt
    * 1/2 teaspoon freshly ground pepper
    * Whisk all ingredients together in a small bowl.
    * Salad:
    * 16 large shrimp
    * 1 1/2 teaspoons olive oil (for brushing shrimp)
    * salt
    * 1 head red leaf lettuce, leaves torn (about 4 cups)
    * 2 cups baby spinach
    * 1 head green leaf lettuce, leaves torn (about 4 cups)
    * 1 bunch Easter Egg Radishes, trimmed and sliced thin
    * 2 tablespoons black sesame seeds

Directions

1. Preheat grill pan over medium high heat. Brush both sides of shrimp with olive oil and season with salt. Place on grill pan and cook shrimp 2 minutes per side, until shrimp has turned pink and beginning to curl. Remove shells and devein shrimp.
2. Place lettuce/spinach mixture in a large salad bowl; add desired amount of dressing and toss well. Divide greens among 4 plates. Top with slices of radish. Sprinkle with black sesame seeds, and top each salad with 4 shrimp.
3. 4 servings 

 

Comment Here Down

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 Chicken, Chili and Lime Lettuce Wraps

(ARA) – With obesity rates on the rise, there is no better time than now for families to build healthier habits. This includes getting more exercise and eating healthier. Nutritionists recommend eating more whole grains, lean proteins and increasing the amount of vegetables and fruit in their daily diets.

While selecting the right foods is the first step, how they are prepared is equally as important. Cooking healthfully includes choosing the right ingredients as well as implementing techniques such as baking, grilling, broiling, roasting and stir frying.

Moms across the country have discovered a new way to cook what they love only healthier with the new George Foreman Evolve Grill. With a large variety of meal options for breakfast, lunch, dinner and snack times in between, the Evolve Grill paves a time-saving and healthy path to meal preparation and eating right without sacrificing good taste. The grill comes with four plates to grill, bake and even make mini-burgers.

Customize the grill by purchasing additional plates for making waffles, omelets, muffins and more, all in one convenient appliance. Moms love that that Evolve Grill not only helps them cook more healthfully, but also it is easy to clean, use and store as well.

What makes the Evolve Grill cook foods more healthfully is its design. It has a patented slope that helps the grease drip out, George Touch non-stick coating so the food doesn’t stick to the grill and a grease tray that catches the fat as it slides out of the grill and away from food. The Evolve Grill handles the basics of healthier cooking, making it easier for mom to whip up meals everyone will love.

Get creative with mealtime by presenting healthy choices for the family. Get kids excited about eating lean proteins and more veggies by serving favorites such as grilled chicken in a different yet still nutritious way. Try this recipe for Chicken, Chili and Lime Lettuce Wraps that features grilled chicken, leafy greens and heart-healthy almonds. Kids will find it fun to eat with their hands and mom will love the nutrition and great taste it brings her and her family.

For more delicious recipes and to learn more about other appliances from the George Foreman Healthy Cooking line, visit www.georgeforemancooking.com.

Chicken, Chili and Lime Lettuce Wraps

Prep time: 15 minutes
Cook time: 8 minutes
Cool time: 15 minutes

Ingredients:

1 pound boneless, skinless chicken breasts, flattened slightly
3 tablespoons each: honey and lime juice
2 to 3 teaspoons chili garlic sauce (can be found in the Asian foods section of most supermarkets)
1 1/2 teaspoons each: sesame oil and soy sauce
12 to 16 small butter or romaine lettuce leaves
3 tablespoons sliced, toasted almonds
2 tablespoons torn fresh cilantro leaves
2 tablespoons sliced green onion tops

Directions:

Preheat grill to 425F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove two tablespoons and brush over chicken. Place chicken on hot grill and cook for eight minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes four main dish or eight appetizer servings.
Nutritional analysis per serving:

Calories: 220, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 65mg, Sodium: 300mg, Potassium: 287mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 24g, Vitamin A: 15 percent, Vitamin C: 10 percent, Calcium: 4 percent, Iron: 8 percent
Courtesy of ARAcontent

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 Thai Fried Rice

Thai Cuisine

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand. Thai Cuisine is known for being hot and spicy and its balance of five fundamental flavors in each dish or the overall meal - hot (spicy)

INGREDIENTS

• 2 cups of steamed rice
• 1 cup cooked peas
• 1 cup cooked chopped carrot
• 2 egg
• 3 tbs olive oil
• 2 cloves of garlic, minced
• 2 hot chilli peppers, finely sliced
• 1 tbs of thai red curry paste
• 1 tbs of thai soy sauce
• 2 tbs of thai oyster sauce
• Pinch of salt and pepper
• Finely sliced green onion

PREPARATION

1. Sautee garlic, chilli and oil in low heat, until fragant
2. Add egg, turn into high heat , add carrot and peas
3. Add thai red curry sauce, rice, soy sauce, oyster sauce, salt, pepper, scallion, mix well, serve hot

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A recipe for 6 Minute Chocolate Cake. Follow the simple recipe instructions for 6 Minute Chocolate Cake shared by other home cooking experts.

Ingredients

1 1/2 cup flour, all-purpose

1 cup sugar

3 Tbs. cocoa, unsweetened

1 Tsp. baking soda

1/2 Tsp. salt

1 Tsp. instant coffee, or espresso

6 Tbs. oil

1 Tbs. vinegar

1 Tsp. vanilla

1 cup cold water, or strong coffee,

Directions

Directions: Pre-heat oven to 350 degrees. Then, in a 9x9 cake pan, measure and blend thoroughly with a fork the flour, sugar, cocoa, baking soda, instant coffee powder, and salt.
Next, make 3 indentations in the dry ingredients with your fork. Into the first, pour 6 tb. of oil. Into the second, pour 1 tb. vinegar. Into the third, pour 1 tsp. vanilla.
Then, over all ingredients, pour 1 cup of cold water or strong, cold coffee. Stir with a fork until evenly blended.
Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.
Serve alone, with whipped cream, ice cream, or your favorite frosting.

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Mutton Soup With green Onion

Mutton ___ 250 grams
Corn flour___ half tea spoon
Soya sauce___ half tea spoon
Crushed garlic___ 1 bundle
Green onion___ 6 nos
Vegetable oil___ 3 spoon
Chili sauce___ half tea spoon
Water___ as required

Cut meat into fine pieces. Sprinkle corn flour, soya sauce, chili sauce over them.
Fry the oil into sauce pan.
Fry meat, galic for 4 minutes and add green onion in it. Add water according to requirement.
Further cook for 15 minutes.
Its ready now serve it hot.

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Vegetable Soup

INGRIDIENTS:
Cabbage ___ half pound
Water ___ 1 and half point
Spinach ___ 1 and half pound
Coriander leaves ___ half bundle
Salad ___ 1 bundle
Salt ___ as required
Green onion ___ 2 nos
Soya sauce ___ 1 tea spoon
Chick soup _
METHOD:

Cut all the vegetables with their parts. Add vegetables into
water. Remove the roots of salad. Extract the lemon juice and
clean it. Cut the cabbage into julian slices. Add ginger, soup,
cabbage and coriander leaves. Add onion. boil for further 4 or
5 minutes. serve after mixing lemon juice and spices.

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 Active Time:  40 Minutes Total Time:  40 Minutes Yield:  4 servings

Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.

RECIPE INGREDIENTS For Cornmeal-Crusted Chicken with Pepián Sauce: 4 tomatillos, husked and rinsed 1/4 cup diced onion 4 tablespoons pepitas (see Tip), divided 3 tablespoons chopped fresh cilantro, divided 1 clove garlic, peeled 1/2 cup reduced-sodium chicken broth 1/2 teaspoon salt, divided 2 tablespoons reduced-fat sour cream 4 boneless, skinless chicken breasts (1˜1 1/4 pounds), trimmed 1 large egg white 2 tablespoons water 1/2 cup yellow cornmeal 3 teaspoons canola oil, divided canola oil, divided Tip: Hulled pumpkin seeds, also known as pepitas, are medium-dark green and have a delicate nutty flavor. They are sold salted, roasted and raw, and can be found in the bulk-foods section of natural-foods stores or Mexican groceries.

DIRECTIONS Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside. Meanwhile, place one piece of chicken at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. Whisk egg white and water in a shallow dish until combined. Whisk cornmeal and the remaining 1/4 teaspoon salt in another shallow dish. Dip each chicken breast in egg white, then dredge in cornmeal, turning to coat evenly. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Cook 2 pieces of the chicken until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe out the pan, reduce the heat slightly and repeat with the remaining oil and chicken. Serve the chicken with the reserved sauce and garnish with the remaining 1 tablespoon pepitas and 1 tablespoon cilantro.

Nutrition Facts per Serving
Yield: Yield:  4 servings

Calories: 315	Fat. Total: 14g	Protein: 31g
Carbohydrates, Total: 17g	Fat, Saturated: 3g	Fiber: 2g
Cholesterol: 66mg	Sodium: 468mg	% Cal. from Fat: 40%

 

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Big Mac Ingredients, big mac, us map, how many us states touch the pacific ocean, how many states touch the pacific ocean, pacific ocean:

This is an investigation into the real ingredients in fast foods in America, with this article being devoted to McDonald’s signature sandwich, the Big Mac®. According to the well known advertising jingle from the 1970’s, a Big Mac® is: “Two all beef patties, special sauce, lettuce, cheese, pickles, onions on sesame seed bun.” The classic McDonalds ad is available on YouTube.


According to McDonald’s web site, a Big Mac® is made of: “100% Beef Patty, Big Mac Bun, Pasteurized Process American Cheese, Big Mac Sauce, Lettuce, Pickle Slices, Onions.” Most of the fixings are pretty good and pretty straightforward until you get to the Big Mac® bun and the Big Mac® sauce. The ingredients in those two items might well be described as scary, or at least excessive.
Big Mac® Bun:
– Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes)
– water
– high fructose corn syrup
– sugar
– soybean oil and/or partially hydrogenated soybean oil
The bun also contains 2% or less of the following:
– salt
– calcium sulfate
– calcium carbonate
– wheat gluten
– ammonium sulfate
– ammonium chloride
– sodium stearoyl lactylate *
– datem *
– ascorbic acid*
– azodicarbonamide*
– mono- and diglycerides*
– ethoxylated monoglycerides*
– monocalcium phosphate*
– enzymes*
– guar gum*
– calcium peroxide*
– soy flour*
– calcium propionate (preservative)
– sodium propionate (preservative)
– soy lecithin
– sesame seed.
* indicates: dough conditioner
Big Mac® Sauce:
– Soybean oil
– pickle relish (which is made of:)
– diced pickles
– high fructose corn syrup
– sugar
– vinegar
– corn syrup
– salt
– calcium chloride
– xanthan gum
– potassium sorbate (preservative)
– spice extractives
– polysorbate 80
– distilled vinegar
– water
– egg yolks
– high fructose corn syrup
– onion powder
– mustard seed
– salt
– spices
– propylene glycol alginate
– sodium benzoate (preservative)
– mustard bran
– sugar
– garlic powder
– vegetable protein (hydrolyzed corn, soy and wheat) – fancy name for MSG
– caramel color
– extractives of paprika
– soy lecithin
– turmeric (color)
– calcium disodium EDTA (protect flavor).
It’s interesting to note that one of the things missing from the ingredients in the buns is yeast. The main reason for adding sugar (and high fructose corn syrup, apparently) to bread dough is to give the yeast something to react with.

Overall, if you remove the bun and the sauce, you have some food of reasonably high quality. The bun and the sauce however have too many chemical components and too much salt, sugar and high fructose corn syrup. Azodicarbonamide is banned as a food additive in many parts of the world. And many people are trying to eliminate monosodium glutamate from their diets. Calling MSG “vegetable protein” is not helping American consumers watch what they eat.
If you are still interested in eating a Big Mac®, here are the nutritional details required by an FDA food label:
7.5 oz (214 g) total weight
540 total calories
260 calories from fat
29 grams of fat (45% of recommended daily allowance)
10 grams saturated fat (50% of daily allowance)
1040 mg of sodium (43% of daily allowance)
45 grams of carbohydrates (15% of daily allowance)
3 grams of fiber
9 grams of sugar
25 grams of protein

For more info: It’s your life. It’s your body. It’s your health. Investigate everything. According the Centers for Disease Control, obesity and overweight are at epidemic proportions in the United States. Some suggest that excessive added sugars and food additives such as those outlined in this article may play a part in that epidemic. McDonalds has many healthy food choices and this article is not intended to single them out. Future articles will cover other fast food choices that Americans make. The highlighted additives are not meant indicate anything other than there is information to be found on all food additves.

The Food and Drug Administration operates a database called EAFUS, which stands for “Everything Added to Food in the United States.” Current status for additives can be found there. Interestingly, the status of azodicarbonamide is listed as NIL, which means “Although listed as added to food, there is no current reported use of the substance, and, therefore, although toxicology information may be available in PAFA, it is not being updated.” This chemical is banned as a food additive throughout much of the world, and our own FDA does not even seem to know it is being used in the United States!

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Traditional Meal Cajun Cooking Recipes

When it comes to Cajun cooking, this cuisine showcases robust aromas and delectable flavors. Hot spices can always be added, of course, but the emphasis is on the flavor. To make your jambalaya, gumbo or etouffee even more authentic, prepare this Cajun herb mix, and add some cracklins on the side.

Cajun Herb Mix
Ingredients You Will Need:
1 tablespoon crushed dried thyme
3 tablespoons garlic powder
3 tablespoons dried onion bits
6 tablespoons paprika
2 tablespoons crushed dried oregano
2 tablespoons crushed dried basil
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
3 crushed dried bay leaves

Sprinkle as much or as little of this seasoning on Cajun foods. The hot spices can simply be placed on the table for individuals to enjoy as they choose.

Variations: Cayenne peppers are the basic hot ingredient in most Cajun foods, and spices tend to be blends of cumin, paprika, garlic, parsley, thyme, bay, basil and mustard-plus a sprinkling of white, red or black pepper.

Cracklins

Cracklins are pork skins that have been deep fried with a sprinkling of salt and pepper.

Ingredients You Will Need:

Pork skin with fat still attached

Oil

Salt and pepper

The pork skins and fat should be cut into pieces that are about two or three inches in length. These pieces are then placed into hot oil. A Dutch Oven is a good kettle to use for this recipe. Put a few pieces into the kettle at a time, allowing plenty of room for movement in the pan. Cook in the hot oil, stirring often to keep from sticking, until the skins turn a golden brown and float to the top. Immediately drain the skins on paper towel, and sprinkle with salt and pepper. Serve hot or cold. Some people like to sprinkle cracklins with garlic-flavored sea salt.

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 Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

 One of these days I need to have a marathon blogging session to try to catch up on all the recipes we're making, but one quick post will have to do for tonight....

We tried this recipe a couple of weeks ago - it's from the 365: No Repeats cookbook. It's a very colorful dish and pretty easy to throw together. Although Rachael's recipes usually take me longer than the supposed 30 minutes, they do tend to be complete meals, evening things out in the end.

This salmon recipe was good, but not spectacular. The flavors on the salmon itself - lime, honey and chili powder - didn't do much for me, but then I tend to like very strong flavors on salmon. It wasn't bad by any means, it just didn't stand out. I did, however, very much enjoy the black bean salad. I'm not sure the spinach really belongs, but it melded nicely, added color and nutrition - all pluses in my book. And it certainly was healthful and summery - as much as I love wintry comfort food, it's nice to have a bit of summer in January.

Like I said, short and sweet. That's the only way I'm going to get it all done!

Ingredients

• 1/2 English (seedless) cucumber
• 2 small plum tomatoes
• 1 shallot or 1/4 red onion, finely chopped, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/2 cup extra virgin olive oil (EVOO), plus a drizzle
• 1/4 cup fresh dill, finely chopped
• Salt and freshly ground black pepper
• 4 skinless salmon fillets (6 ounces each)
• Seafood seasoning, such as Old Bay brand

Preparation

On a cutting board, dice the cucumber into quarter-inch pieces – to peel or not to peel is up to you. Seed and dice the tomatoes into quarter-inch pieces. Combine the cucumber, tomatoes and half of the shallot or red onion in a bowl and reserve.
In a small bowl, whisk together the mustard, sugar and white wine vinegar and the remaining half of the shallots. Stream in the EVOO while continuing to whisk. Stir in the dill and season the dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of EVOO over medium-high heat. Place the salmon rounded side down and cook until golden and a little crispy at the edges, 3-4 minutes. Flip and cook for 2 minutes more for a pink center, or 4 minutes for opaque fish.
Transfer the salmon to dinner or serving plates; top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

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 Chicken Noodle Casserole

RECIPE INGREDIENTS
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 can (14 1/2 ounces) chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2 percent milk
1 1/4 cups shredded reduced-fat cheddar cheese
8 ounces wide egg noodles, cooked and drained

DIRECTIONS
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

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