Most people who give a backyard grilling party will just buy the sauces from the local grill store or supermarket. But it is not really all that difficult to prepare your own. That will really make your cooking stand out from the rest. Here is a barbecue sauce recipe that can easily be prepared in advance in the kitchen …

Gado-Gado sauce is inspired by Indonesian cuisine and is simple to make. It is a great accompaniment for many dishes, not just those served at backyard grilling parties. Since it is based on peanut butter, it has a rich, nutty flavour and a golden brown colour, so it looks good as well as tasting good. This recipe makes a pouring sauce but if you use more peanut butter and substitute some milk for the stock, you can make a thicker version. The cayenne gives it spiciness; take care not to overdo it as the more subtle flavours will be lost. The honey counteracts and balances the sharpness and acidity of the lemon juice and vinegar, leaving the sauce with a smooth, rounded flavor that complements the nuttiness of the peanut butter base.
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In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.
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Dear friend,      Let me
introduce myself. My name is Nikki Young and for the last few
years I have been helping people get their lives back on track -
helping them achieve higher levels of energy, teaching them how
to eat more nutritiously on their own and educating them on the
importance of following a healthy diet.

      By eating foods
provided by mother nature, foods that were available to our
hunter gatherer ancestors, foods which are basic to our biology
and our digestive system, you can begin to experience these
wonderful results in your health, and many more!

As you will soon find out, thousands of people
have followed the paleo diet using the same ingredients i have
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I want to tell you straight off the bat that
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It is not the latest weight loss program a diet that leaves you
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I’ve been offering nutritional education and
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Ruth’s Chris recipe for crab cakes is an all time favorite of mine. A new Ruth’s Chris restaurant recently opened for business in my neighborhood, which prompted me to share my variation with you! The recipe is simply divine!

The restaurant has been in business for more than 40 years. Ruth Fertel is the founder of Ruth’s Chris Steakhouse restaurant. She purchased the Chris Steakhouse in New Orleans in 1965 and was forced to move to a new location on Broad street when a fire destroyed the original building. In 1976 she allowed franchises to be opened to friends and associates. In 1985, Ruth was named “The first lady of American restaurants” by her peers. In 1999, Madison Dearborn (a private investment firm) acquired Ruth’s Chris Steakhouse. Ruth Fertel passed away in 2005, after a long battle with cancer. In September 2005, in the wake of hurricane Katrina, the home office was moved to Orlando, Florida. Today (in 2009) restaurants are located in 35 states and 14 locations can be found internationally. Read more…

You know how it is when you go to your favorite five star restaurant and you sit down knowing that all their recipes will be fabulous, so no matter what you order off the menu you will love the flavor or your dinner. Do you ever take a bite of the fabulous steak or seafood, or the world renowned appetizer and wonder what the secret behind the delightful flavor is? Are you a person who loves to cook and sometimes feel that if you had five star restaurant recipes you could create the same wonderful meals for half the price of what you wind up paying when you go out? If this sounds like you, then you need to know that there is a way for you to get your hands on some of the best recipes available.

You can cook five star restaurant recipes in your own home, and you don’t have to steal them to get the fabulous flavors that you crave so much. There are actually famous chefs who are beginning to share some of their most coveted secrets with the public, so that they too can create wonderful meals without having to spend a ton of money to get them. You might be surprised at how simple many of these famous recipes really are, and your family will love feeling as if they are eating out every night of the week. Read more…

CAMDEN, N.J.–(BUSINESS WIRE)– Barns are a cornerstone of the American farm and a symbol of the country’s essential agriculture industry. This spring, celebrating the company’s Help Grow Your Soupâ„¢ program, Campbell Soup Company (NYSE:CPB), the National FFA Organization (formerly Future Farmers of America) and the National FFA Alumni Association will preserve and renovate five notable barns, selected by the public through an online vote. The program spotlights Campbell’s dedication to the farmers that grow good food, like the wholesome ingredients that go into each can of Campbell’s ® condensed soup, and its commitment to the future of the American agriculture industry. Read more…

By Food Editor Laurin Stamm

With busy school schedules and after-school activities, family life these days can become an even bigger balancing act than ordinary. Parents now face less time to get dinner on the table and the same old meals easily become routine. And before you know it, you’re stuck in a cooking rut.

To get out of this rut, why not try perking up your meals with a picante sauce — an easy twist to add veggies, texture, flavor and kick and get your dinners ready in no time.
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My love for buckwheat first blossomed in the Soba-ya shops of Japan. Years later, that love was rekindled on the sidewalks of Paris eating Galletes de Sarrasin, or Breton-style savory buckwheat crepes, washed down with hard apple cider in stoneware cups. I found the deep, pleasantly bitter, and earthy flavor of buckwheat satisfying and nourishing. The soba noodles were delicate and wholesome; the crepes were lacy yet substantial.

Buckwheat is a curious and misunderstood food. It’s not a grain, but is treated like one. It’s actually a shrub, related to rhubarb, and its seeds or kernels are what get ground into flour. Buckwheat has been a traditional food around the world, particularly in regions with short growing seasons and poor soil. Eastern Europeans eat a porridge of toasted buckwheat kernels, or groats, known as kasha. In the mountainous region of Lombardy, Italy, a buckwheat pasta, known as pizzoccheri, is a traditional winter fare. They toss it with butter, cabbage, cheese, garlic, and sage.
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This festive cheese log was inspired by a goat cheese wrapped in cranberry sauce sold by Trader Joe’s. We tried it on a whim and found the combination of rich, creamy cheese and tart, sweet cranberries addictive.

But we thought we could do better. We wanted a higher cranberry-to-cheese ratio. We also thought making the cranberry sauce from fresh berries would improve the appearance of the final product (it did). Read more…