Wednesday, May 30, 2012

Corned Beef Hash

Although the exact beginnings of corned beef have been lost to history, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe, and the Middle East. The word corn derives from Old English, which is used to describe any small hard particles or grains. In the case of "corned beef", the word refers to the coarse granular salts used to cure the beef. 

Monday, May 28, 2012

Simple Salad

The basis for the word salad is 'sal', meaning salt. This was chosen because in ancient times, salt was often an ingredient in the dressing. 

Friday, May 25, 2012

Baked Goulash

Paprika is produced in a number of places including Hungary, Serbia, Spain and California. It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.

Wednesday, May 23, 2012

Honey Mustard Ham Steak

One day early in the twentieth century, Francis French decided that America needed a better mustard. "I want a new kind of pure, prepared mustard," he told his elder brother George, then President of the R.T. French Company. "There is no condiment like I have in mind on the market, and I'm sure that such a mustard, even if it costs $10 a gallon, would have a ready and wide sale."

Monday, May 21, 2012

Sauteed Mushrooms

Look for crimini mushrooms that are firm, plump, clean and brown in color. Those that are wrinkled or have wet slimy spots should be avoided. If your recipe calls for caps only, choose mushrooms that have short stems to avoid waste. Fresh and dried button mushrooms are available throughout the year. 

Saturday, May 19, 2012

Mushroom Swiss Burgers

Button mushrooms have grown wild since prehistoric times, having been consumed as food by the early hunter gatherers. 

Thursday, May 17, 2012

Debo's Shrimp Pita

While shrimp may be small, they are huge in their appeal as these deliciously clean and crisp tasting crustaceans can be served hot or cold and are the most popular seafood in the United States, next to canned tuna. Fortunately, we able to enjoy fresh and frozen shrimp throughout the year. 

Tuesday, May 15, 2012

Sunday, May 13, 2012

Potato Packet

Whether mashed, baked , grilled or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year round as they are harvested somewhere every month of the year. 

Friday, May 11, 2012

Chicken Sandwich With Rosemary Mayo

Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. 

Wednesday, May 9, 2012

Homemade Applesauce

The sweet orange does not occur in the wild. It is believed to have been first cultivated in southern China, northeastern India, or perhaps southeastern Asia (formerly Indochina). 

Monday, May 7, 2012

Debo's Triple Nut Butter

The almond is a native to the Mediterranean climate region of the Middle East, eastward as far as the Indus. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States. 

Friday, May 4, 2012

Beef And Cheese Manicotti

Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture. 

Wednesday, May 2, 2012

Turkey And Rice Casserole

Celery has become a common household staple along with carrots, onions and potatoes. Its crunchy texture and distinctive flavor makes it a popular addition to salads and many cooked dishes. Although it is available throughout the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets. 


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