Monday, July 25, 2005

Polish Bread Pudding

Here is a delicious recipe for bread pudding. With the handy idea of adding jelly or preserves makes for a variety different flavors of puddings.

Get the full recipe here:, 365 International Recipes--Another Classic Cookbook

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Saturday, July 23, 2005

Recipe: Baked Apples

Here is a delicious recipe for baked apples from the 365 International Recipes. I would add cinnamon.

Get the full recipe here:, 365 International Recipes--Another Classic Cookbook

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Friday, July 22, 2005

Here is a delicious recipe for Dutch Veal Stew from the book, 365 International Recipes.

Get the full recipe here:, 365 International Recipes--Another Classic Cookbook

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Thursday, July 21, 2005

Pesticides, Can we avoid them?

Look at this interesting material from Chef Shane's blog.

Some food for thought.(OK, OK, so I couldn't help myself)

Pesticides, Can we avoid them?

by Anna Maria Volpi

Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program (*), show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP (*) are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

About the Author:
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria's website at for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.

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Tuesday, July 19, 2005

Recipe: Macaroni Alla San Giovannello 'ALLA SAN GIOVANNELLO'

While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

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Sunday, July 17, 2005

Curried apples

Here is the recipe for this day of the 365. It is for curried apples. I would add a little Splenda artificial sweetner or some pineapple preserves and some cinnamon.

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Saturday, July 16, 2005

Recipe:Jambalaya Alaskan-Style

1/4 lb. bacon, chopped
2 cloves garlic, minced
1 medium onion, chopped
1 medium green pepper, chopped
1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
1 tablespoon parsley
1/2 teaspoon thyme
Lemon pepper seasoning
2 cups beef or chicken broth
Dash tabasco sauce
1 1/4 cup long-grain rice
1 1/2 cups fresh or frozen shrimp, cooked

Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add tabasco sauce to taste. This recipe is moderately hot.

From Shane Bryan's Cooking Blog

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Wednesday, July 13, 2005

CBS News | 'Boom Goes The Dynamite' | June 13, 2005--10:00:03

CBS News | 'Boom Goes The Dynamite' | June 13, 2005�10:00:03: "

(CBS) A Mario cards tournament and a complete bust in an appearance as a TV sports anchor somehow combined to make a phrase that Brian Collins originated into a sensation on the Internet and beyond.

Collins, a freshman at Ball State University in Muncie, Ind., coined the catchphrase that's rocketed to fame: 'Boom goes the dynamite.'

He told The Early Show co-anchor Hannah Storm Monday it all started when he was preparing to take part in a Mario cards tournament: 'We try to create things that will mess each other up, and we mostly try to make people laugh. And part of that is you create catchphrases. And, obviously, 'boom goes the dynamite' was one of mine.' "

Tuesday, July 12, 2005

Here is the recipe for today from the 365 International Recipes. If you do not wish to use sweetbreads, you can add another meat.

To see this and other recipes, go here:, 365 International Recipes--Another Classic Cookbook

Thursday, July 07, 2005

38 Bonus Cookbooks from Willie Crawford

A few days ago, I told you about the unbelievable offer from Willie Crawford, the famous soul food cookbook author and Internet marketing guru. Willie has written and published SOUL FOOD RECIPES, an authentic soul food cookbook that has become a runaway best seller.

I am so excited about the special he is offering with his cookbook. I don’t how long he will make this available. This is what he said:

Quoting directly from Willie’s letter…

Here's the deal... When you grab a copy of my soul food cookbook during this special, I throw in 38 bonus recipe collections. Most of these bonuses are electronic books that come on a CD. When you need a recipe in a certain category, you just open the book on the CD. You can print the ebooks out too, but you don't really need to since the CD will be as near as your computer.

Willie’s book is a paper book, but the bonuses are on a CD.

Now, he is offering another similar deal: In addition to the offer of a CD with 38 cookbooks when you order a paper copy of his Soul Food Recipes, he is allowing customers who order the PDF version of his cookbook to download all of the bonuses immediately. The PDF version, which you can download immediately along with THIRTY-EIGHT BONUS COOKBOOKS costs only $10.00! You can charge it on your credit card and start enjoying all those recipes instantly.

Here are the ebooks that you get free with the cookbook during the special:

100 Succulent Chinese Recipes
1000 Atkins Diet Recipes
101 Camping & Outdoor Recipes
101 Recipes For The Deep Fryer
111 Egg Recipes
120 Lip-Smacking Good Jam Recipes
300 Chicken Recipes
400 Refreshing Punch Recipes
470 Crock Pot Recipes
600 Recipes For Chili Lovers
65 Tried And True Amish Recipes
Blue Ribbon Recipes
Cat Head Biscuits And Garlic Fried Chicken
Cheesecake Recipes
Chocolate Recipes For Chocolate Lovers
Delicious Diabetic Recipes
Delicious Italian Dishes
Delicious Puddings
Delicious Soup Recipes
Fish Recipes
Great Sandwiches
Ice Cream Recipes
Kids Fun Recipes
Make Wines & Spirits Guide
More Great Sandwich Recipes
Mouth Watering Apple Recipes
Quick And Easy Cooking: 155 Time Saving Recipes
Recipes From Around The World
Recipes From South Of The Border
Salad Recipes
Smoothies For Athletes
Summer Party Cooking Recipes
The Appetizer Collection
The Big Book Of Cookies
The Bread And Biscuit Baker's Assistant
The Bread Machine Cookbook
The Complete Library Of Cooking! (5 books!!!)
Ultimate Chicken Wing Cookbook


Get Willie's book here now!

Recipe: Sweet Potato Pudding


4 cups of sweet potatoes
1 tablespoon lime juice
3/4 cup sugar
2 eggs
2 tablespoons butter
1/2 cup coconut milk
1/4 cup of rum
grated rind of lime
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon powdered cinnamon
1 tablespoon raisins

To mashed potatoes, add sugar gradually and whole eggs, one at at time, mixing well after each addition. Mix in butter with a fork. Add milk. Blend well. mix in grated rind of oime juice.

Add rum. Mix well. Add salt, baking powder and cinnamon, sifted together. Mix. Add raisings.

Mix well. Pour this mixture into a greased pan and bake in a moderate oven (350 degrees) about 50 minutes, until done. Makes 8 servings.

Source of Recipe:Villa Lodge Hotel, St. Vincent & the Grenadines

Wednesday, July 06, 2005

Recipe: Jamaican Collard Stew

Sweet and sour and slightly spicy--Jamaican Collard Stew will make you want to jump up and dance.

Collards are similar to calalloo, which is a green leafy vegetable popular in the Caribbean Islands.

1 tablespoon canola oil
1 pound frozen collards, finely chopped
1 cup finely chopped onion
1 cup green onions with tops, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
2 quarts chicken stock
½ cup vinegar
½ teaspoon thyme
¼ cup Pickapeppa®
2 ounces tasso, chopped
2 ounces lean salt pork, rinsed to remove superfluous salt
1 can (15 ounces) Coco Lopez® cream of coconut
2 cups sliced okra
1 can crabmeat
4 ounces chicken, chopped and cooked
Salt substitute
Freshly ground black pepper to taste
Ground red pepper to taste

·Place all the ingredients in the stockpot except the coconut cream, okra, crabmeat, chicken, salt substitute, and peppers.
·Simmer the stew until all the different foods included are tender (an hour or 2).
·Add the remaining ingredients and simmer 10 minutes. Adjust the spices.

Stockpot, Knife, Cutting board

Tuesday, July 05, 2005

Recipe: Louisiana Polenta

Enjoy Louisiana Polenta beside collards or on top of collards.

Non-stick cooking spray
1 stick (1/2 cup) unsalted butter
1 tablespoon minced garlic
½ teaspoon ground red pepper
½ teaspoon ground black pepper
2 tablespoons Tone’s® spicy spaghetti seasoning mix
2teaspoons salt substitute
3 cups chicken stock 1 quart milk
2 cups stone ground cornmeal (Finely groundcornmeal may lump easily.)
All purpose flour
Extra virgin olive oil
Kraft® shredded Parmesan, Romano, and Asiago cheeses (or Parmesan cheese)

·Spray a 9 x 13 x 2" glass baking pan generously.
·Heat the butter, garlic, peppers, salt substitute, stock and cream to boiling in a large heavy saucepan or Dutch oven.
·Turn the heat off and sprinkle the cornmeal slowly into the liquid. Whisk constantly. Don’t stop stirring.
·When all the cornmeal is added and the mixture is smooth, return it to low heat. Continue to stir as you cook it over very low heat until it thickens. (It should resemble thick grits.)
·Pour it into the baking pan and spread it smoothly.
·Refrigerate the polenta until it is thick.
·Just before serving, cut the polenta in desired shapes—squares or triangles—and dredge in flour.
·Fry in olive oil in the skillet.
·Sprinkle cheese over each piece.
·Serve immediately.

9 x 13 x 2" baking pan • Large heavy saucepan or Dutch oven • Whisk • Knife • Skillet

Recipe: Irish Apple Pudding, 365 International Recipes--Another Classic Cookbook Irish Apple Pudding
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.

Saturday, July 02, 2005

Colors Come from God Just Like Me

Here's a precious book for children by a remarkable author.

Quoted from Publishers Weekly at
Writing for her "Ethiopian princess"/ granddaughter, Forche has produced a book that speaks to the needs of all children to feel acceptance and pride in who and how they are. Using the book of Genesis (with biblical references cited on each page), she stresses the variety in all creation. Of obvious interest to African American children ("God made me a beautiful brown" is a leitmotif), the book so employs the rainbow theme that it can speak to every child. . . . The spirit of this book is beyond reproach and its message desperately needed. Ages 3-9.Hardcover

Reading level: Ages 4-8

I met Carolyn Forche online. She is a radiant woman with a deep love for God and humanity. It is an honor to recommend her book.

Lemon, Butter, and Garlic Collards

If you use fresh collards, be sure that they are very tender. Fresh garlic is essential for this recipe.


2 lemons
1 tablespoon extra virgin olive oil
16 ounces (5 cups) frozen chopped collards
2 minced or smashed and chopped garlic bulbs
⅛ teaspoon baking soda
2 tablespoons Splenda®
Salt substitute to taste
Freshly ground black pepper to taste
Ground red pepper to taste
½ cup water
2 tablespoons unsalted butter

·Squeeze a lemon and remove the seeds from the juice. Cut the second lemon in wedges.
·Sauté the garlic in the olive oil 2 minutes; add the collards; continue to sauté 3-5 minutes or until the collards are tender (but not mushy).
·Add the baking soda, Splenda®, salt substitute, peppers and water.
·Cover and cook at high heat 3 more minutes.
·Sprinkle the lemon juice over the collards and cook them until the liquid is rduced.
·Transfer the collards to a serving bowl..
·Dot the butter over the hot collards and garnish them with the lemon wedges.
·Serve immediately.

Heavy pot or Dutch oven with tight lid, preferably see-through. • Garlic press • Knife • Cutting board • Serving bowl

About Garlic
A garlic bulb is composed of approximately 12 cloves, often called “toes.” We have never tasted anything with too much garlic; therefore, I have concluded that the condition does not exist.

If you don’t have a garlic press, simply whop the garlic with a knife handle. You may need to chop it more if you don’t stike it hard enough.