Mexican Cooking Lovers Can Learn to Make Many Dishes at Home

Ah, we have all heard of the joys of rich, spicy and varied Mexican cooking and enjoyed the zesty flavors in a restaurant so many times; besides being a way to partake of a new country's culture and food habits, Mexican cooking is a great style to learn for the number of specialty dishes it has to offer.
The basics of Mexican cooking involve the most fundamental meal that Mexicans have as part of their daily fare: some of these staple food items include Ancho Chiles, (dried Poblano Chiles that are used for making a marinade, and really chili-hot), Cilantro (the fresh herb is preferred to the dried version, especially when making salsa sauce or guacamole).
A storage tip for keeping Cilantro fresh is to wrap it in a moist towel while another handy hint about the famous dried Guajillo.
For more details go to: www.cat-head-biscuit.com Chiles is that they are a whole lot spicier than the earlier mentioned Ancho Chiles; however, the former is sprinkled generously over veggies, fruits, soups and stews. Another must-have in the Mexican pantry is Jicama, a root vegetable similar to potato, which is used for making slaws and salads and sometimes doubles up as a snack!
Dried grains of corn give the Mexicans Masa Harina, which is typically cooked with lime, ground to a paste and when dried of water, becomes flour-like and the raw product used for making tortillas. Cow's milk cheese, Queso Anejo, is used to give the sodium flavor to dishes while Serrano Chiles provides a kick to many others!
A great Mexican cooking for homes are the tortillas, consumed hot, straight off the griddle and supplemented by chili (roasted over the fire), dried chilies roasted on the griddle and tomatoes cooker in a broiler or fry-pan. All the above are basic components of all Mexican specialties like marinade, salsas sauce, spicy condiments and that are seasoned with onions, Cilantro and Radishes.
Mexican cooking lovers can learn to make many dishes at home, including the famous tortillas with store-bought Masa Harina, made into soft dough and after dividing it into 12 equal parts, or for help visit: www.breakfasts-recipes.com they can roll each part into a ball. With a tortilla press that has been covered with plastic wrap, they can press the dough ball after placing it in the center and twisting the handle side to side (flatten the dough evenly).
After this, you need to lift the press open to give the dough one half-turn and close it once more; then, cook the tortilla in a non-stick pan on medium flame for 15-30 seconds before flipping to cook the other side, then repeating the action for another half minute.
A tasty chicken dish made according to Mexican cooking recipe includes a marinade adobo with pre-sauted and strained red chilies made into a sauce, vinegar, garlic and other spices that are poured over the chicken and roasted with potatoes.

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Lose Weight: 5 Cuisines, 5 Dishes to Avoid

t's hard enough eating right to stay thin or lose unwanted pounds when you're at home in a controlled kitchen, let alone when you're eating out.
To help you decide what's good to order when it comes to keeping your weight down, here are some general guidelines about what not to eat and then what to eat at several types of restaurants.
What To Avoid When Eating Out

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Nicole Schubert is an author for EnergyFirst, a leading provider of cutting-edge scientific health and nutrition education. Visit http://www.EnergyFirst.com for more tips and information.

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How To Originate your special Pasta Dishes?

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For additional details on the numerous types of Pasta food recipes please visit the ifood community at pasta recipes. Those interested in pasta recipes can take a look at Italian recipes..

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A Glossary of Typical Thai Dishes - Part I

Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.

Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.

Pan Fried Chicken

Snacks (Appetizers)
Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.

Gai Ping: charcoal-grilled chicken with sticky rice Kai Ping: charcoal-roasted eggs with dark chili dipping sauce Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper Kluay Ping: charcoal-grilled banana Luk Chin Ping: barbeque meatballs with chili dipping sauce Luk Chin Tod: deep-fried meatballs with chili dipping sauce Miang Kam: leaf-wrapped tidbits Moo Ping: charcoal-grilled pork with sticky rice Po Pia Tod: deep-fried spring rolls with sweet dipping sauce Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar Roti Sai Mai: flour-wrapped spun candy Sakoo Sai Moo: steamed tapioca filled with minced pork Tod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauce Tod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce
Noodle Dishes
There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.

Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetables Bami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetables Bami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chives Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles Kuai Tiaw Kai Kau: stir-fired wide rice noodles with chicken Kuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale Pad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chilies Pad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy sauce Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)
Curry Dishes
Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:

Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milk Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts Kaeng Kari: Indian style curry with meat, potatoes and coconut milk Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk Kaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste Kaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallots Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand) Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies Kaeng Phed: spicy curry with meat and chilies Kaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarind Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
Soup
Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.

Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chicken Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chicken Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground pork Kaeng Chued Wun Sen: clear noodle, ground meat, vegetables and broth Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung) Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and coriander Tom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Rice Dishes
With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.

Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg) Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimp Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices Khao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumber Khao Mun Gai: steamed chicken with rice cooked in chicken stock and garlic Khao Nah Ped: roasted duck served on rice Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts Khao Tom: rice soup with a selection of meat and vegetable side dishes; Khao Tom Goong: rice soup with shrimp Khao Tom Moo: rice soup with pork Khao Tom Pla: rice soup with fish
Desserts
Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.

Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk Kaeng Buat: potatoes, taro and pumpkin in coconut milk Khanom Kluay: blended banana mixed with flours dessert with shredded coconut on top Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping Khao Niaw Gaew: boiled pandanus sticky rice balls Khao Niaw Ma Muang: mango served with sticky rice and coconut milk Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf Khanom Chan: nine-layered sweet. Main ingredients are flours and natural colors Khanom Khrok: warm coconut pudding Khanom Moh Kaeng: Thai-style egg custard Khanom Tago: sago-based dessert with coconut cream on top Khanom Thien: mung beans in banana leaf Khanom Thua Fu: jasmine sponge cakes Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat Khanom Thuay: coconut cakes Kluay Buat Chee: banana in coconut milk Kluay Tod: deep-fried banana fritters Luk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables Mun Tom Khing: potatoes in ginger syrup Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on top Paeng Jee: grilled coconut cakes Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin Sakoo Khao Pod: tapioca and corn with coconut topping Sakoo Tao Dum: tapioca and black beans in coconut milk Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk

There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.

Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!

Napatr Lindsley

A Glossary of Typical Thai Dishes - Part I

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Wedding Season - 3 Classic Dishes That Every Wedding Caterer Must Know

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With the wedding season around the corner and my lady needing her special day to be memorable as ever I took the initiative and interviewed 5 caterers giving them only 3 dishes to serve. The choices were entree's i feel are staples for any personal chef, catering company or even aspiring chef. I also chose on a varying degree of difficulty to assess how serious each caterer was about the event and to see if they were willing to take on a bit more of a challenge to impress or if they would display a unique twist on a traditional and oft times more forgettable dish that is served at many weddings I have been to. The list starts with the most challenging and daring and moves down the line to the least compelling but allows for a bit more freedom of expression in the dish.

First on my list was a crab and bay shrimp stuffed salmon. I chose this to distinguish those caterers that intended to cook a bit more impressive dish and truly wanted to earn my business. The freshness of the seafood is always a key determinant in choosing the right service and chef for the job. I left the seasoning up to the cook and was impressed with the one caterer that chose this dish as there proposed menu item. The mix of rosemary and old bay seasonings was robust and the freshness left it's impression.

Second i looked towards the sometimes tough but delicate duck breast with a sauce of the chef own personal tastes. This was chosen by two of the five chefs and i was all but inspired by both of these dishes. While one was undercooked and under-seasoned the other was dry and glazed with an inappropriate amount of teriyaki something I was not accustom to seeing from refined cooks and am in full understanding as to why. I was impressed with the reduction that was served on the side of the under-seasoned duck breast and gave some extra points for that item.

Finally the traditional dish was included to weed out the weak or allow someone to stand out by offering a unique twist on an over served dish that can easily lack personality. The chicken breast and steamed vegetables was meant to lure in the catering service that was looking to take the easy path and if they didn't do something special with it, they were lost. In fact of the 2 that chose this dish they were both quite impressive. One caterer served a delicious and sweet chutney that allowed the mushroom and prosciutto stuffed chicken to stand out. The final personal chef used a white wine sauce and a side of garlic blue cheese mash potatoes to ride shotgun with a lightly pan fried all white chicken breast. This stood out however my decision had been made.

The effort was there for only one of the personal chefs and they made the decision to impress at the highest level offered. This told me they would do a fine job with any of the dishes that I decided to go with and I made a decidedly confident choice. As the moral says it's worth the effort.

Harvard Williams is a writer and food lover that is in close contact with many caterers, personal chef's and food service workers. His passion for unique items and the psychology behind a nations love for food drives him to consistently try new food items. He has worked closely with such caterers as http://www.sandiego-catering.net on improving their wedding catering service and is working on his long time goal of releasing a the first pop up cook book!

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Useful tips for cooking dishes chicken feet

Although eating chicken feet is an acquired taste, those who love to eat chicken feet to swear. It's a delicacy. Chicken legs may be prepared in many ways, his feet inside the chicken is rich in cartilage, occurs with the old is good for you. In this article I want to mention just a few tips for preparing food chicken feet.

I prefer chicken thighs cook stews or soups. I use cook nutritious black bean soup, soup, lotus root, peanut soup and old cucumber soup. They may be different types of cooking such as soups herbal soup, bean soup with Lotus blacks and used old cucumber soup. For the stew, you can refer to my chicken stew with mushrooms walk with the Chinese. Some people prefer to use stewed fried chicken feet, which is also delicious. You can easily taste of cloves, star anise and cinnamon.> Chicken Feet can also be used for cooking curry.

There are basically two types of crow's feet. The white spring chicken feet, we eat almost every day, is readily available in markets. The other type is "Kampong chicken" (Kampong is the dialect of Malay village), which is often more difficult in rural village, feet, and is more consistent. Why is it hard? Why do chickens run free run a lot and that their meat contains less fat.Of course, today you can find "Kampong chicken" in all supermarkets, not only in the kampong. This is the best for boiling soups, as in the previous year.

If chicken feet are not clean, can be very difficult. These are just a few steps into the kitchen to prepare the chicken feet. First, it is necessary to cut the claws and cut unwanted hardening of the body usually visible beneath their feet. Then rub the chicken with salt to clean their feetthoroughly. Rinse. Finally, boil the chicken feet in hot water, boil for 5 minutes. foot chicken is ready, prepared anything, so you want to.

For more tasty and simple recipes, chicken feet and cooking tips at your fingertips, visit http://www.simplecookingideas.com

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Two delicious Thanksgiving side dishes

My family goes to my house all the parents thank you for a wonderful dinner at home with my mother. One of my favorite dishes my mother used to be Sweet Potato Casserole. The reason why I used to say "will, every year my mother, because I can do what you and I and this brings me to another plate, put a bowl.

My mother is an assistant in an elementary school and is one of the sweet potato casserole dishes in a potluck of another employee. My mother loved him so muchgot the recipe a lot and everything you need with thanksgiving. It 'more like a plate of desserts.

The fruit salad cranberry recipe I am also a staff potluck found my school where her mother works. And 'sweet and tart, delicious and very simple, which is a great Thanksgiving! I hope you find your table, try this year.

Sweet Potato Casserole
Serving Size: 8

Two 16 oz cans sweet potatoes
04:01 cup butter
04:03 cup sugar
V. 2.1 teaspoon salt
2 eggs
02:01 cup milk
1 teaspoon of tea. Vanilla

Trim:
1 cup brown sugar
04:01 cup butter
2 v. tea. Cinnamon
04:01 cup flour

potatoes from heat and drain. Mash with remaining ingredients and mix well. Pour into ungreased 9 "square glass baking. Pan. Mix all ingredients until crumbly topping on potatoes and bake at 350 degrees for 40 minutes allotted.

NOTE: May the day before and refrigerated before baking.
Happy Kitchen -Mom

Cranberry Fruit Salad

12 oz package of fresh blueberries
one pieces, 20 oz pineapple, drained
1 cup sugar
1 pkg. miniature marshmallows
12 oz container mounted topping

For Cranberry food processor and chop finely, sugar and drained pineapple and mix until smooth. blueberry compound Put in a large bowl and stir in whipped topping and marshmallows.

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egg dishes in Asia

The eggs can be cooked many interesting opportunities in Asia. Have you tried everything?

Half-boiled eggs

eggs at room temperature are placed in boiling water and cook for 4 minutes. The result? You get an egg yolk soft and moist and white, smooth enough to drink in the same breath! Usually served with a few drops of soy sauce and a pinch of white pepper. A popular breakfast item in Singapore, eaten with toast.

TeaLeaf Egg (dan the hat "in Mandarin)

This is a hearty meal, very popular in Taiwan. Tea Leaf Eggs are hard boiled eggs and cooked in a liquid other salty soy sauce and tea five-spice powder. The eggs are first cooked, boiled hard, then the shells are lightly cooked without peeling and cracked a second time to leave the taste of tea in the egg, which is a mottled pattern on the egg white when you remove the hull.

Salted duck eggs ("XianDan "in Mandarin)

It is a Chinese preserved. It will be salted by soaking whole raw duck eggs in brine or wrapped up in your mailbox about a month. This leads to a very liquid egg white and a round red-orange and bright yellow business. Commonly used with rice porridge, and also used as an ingredient of moon cakes and rice balls.

Century Egg / preserved egg (Dan pi "in Mandarin)

The legend that century eggs are made by soaking duck eggs horse urine! The truth is that eggs are a mixture of clay, ash, salt, lime and rice straw stable for several weeks to several months. When cooked, the protein has a gelatinous consistency, appearance, dark brown and transparent, while the egg yolk and cream see gray-green. Century eggs are a pungent odor and is usually eaten with ginger.

Egg Soup

Egg Soup is like an art form. scrambled eggs can be added with a Chinese soup (flavored with pork> Chicken, crab, shrimp or just vegetables). The trick is to carefully pour the beaten eggs into the soup with a fork, stir in one direction until the eggs form thin streams or ribbons.

Egg tart ta dan (Mandarin)

A kind of pasta popular in Asia, including Hong Kong, tarts pasta outer crust, fill with custard. The equivalent of the West is a vacuum. You can find more cake eggs Hong Kong and China, bakeries anddim sum restaurants.

Preserved Radish (Chai bit 'in Hokkien) Omelet

preserved radish was used to flavor the rice cake kueh "Chwee," a popular breakfast item in Singapore. preserved radish can also be mixed in a beaten egg, preserved radish omelette to a savory dishes.

Fried pork

To do this, simply add the ground beef, parsley, salt and pepper and beaten eggs, pour the mixture on a hot plate.Remove from pan when the egg and the meat is cooked.

Oyster omelette

small oysters and green onions are mixed into a dough. Corn starch is used in egg pasta around a thicker consistency. The mixture is - fried, served with chili dipping sauce.

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