Christian InTech Articles - Cooking TIps

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Appetizer Cheese Ball Recipe Yield: 12 Servings 8 oz Cream Cheese; Room Temp. 4 oz Blue Cheese Crumbled 4 oz Cheddar Cheese; Shredded 2 ts Mustard; Dijon-style 1 ts Worcestershire Sauce 1/8 ts Garlic Powder 1/4 ts Salt 1/2 c Pecans; Finely Chopped 2/3 c Currants 3/4 c... Barbequed Ribs Kansas City Style Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce... Cucumber & Pork Soup Due to the fact that cucumber is rich in all kinds of vitamins as well as calcium, phosphorus, iron, and many other minerals, it is one of the essential vegetables that we cannot live without at our dining table. The traditional Chinese medicine... Enjoy the Fall Harvest with Delicious Squash Recipes Autumn is harvest time. You can certainly enjoy these tasty squash recipes any time of year, but they seem particularly good as the weather cools down and we go back to using our ovens again. Time to cook delicious comfort foods. Either of these... Substitutions for commonly used ingredients What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old...         Asparagus Crepes Crepes are a wonderfully versatile food that can be enjoyed for breakfast, dinner and even appetizer. Here is an asparagus crepes recipe that can be served as either an appetizer or coupled with soup for a light lunch. Asparagus Crepes 18 Small Crepes, about 2 inches in diameter (recipe below) 1 Bundle of tender young asparagus spears, or a package of frozen asparagus spears 5 oz Creamy cheese with herbs, such as brie with herbs 1 Tbs Butter 1 Tbs Extra Virgin Olive Oil Break the ends off asparagus so the tips are about 3 inches long. Cook the asparagus tips in a skillet with the butter and olive oil until tender crisp. Spread the softened room temperature cheese on each crepe. Place one asparagus spear on each crepe. Roll the crepes. Serve at room temperature. To make the crepes. 1 Cup Flour ¾ Cup Water ¾ Cup Milk, whole or 2% 3 Eggs 2 Tbs Butter, melted and cooled ¼ tsp Salt Whisk the eggs until foamy then add the rest of the ingredients and whisk until smooth. Cool in the refrigerator for about 1 hour. Remove from the refrigerator and stir. The batter should be the consistency of heavy cream. If the batter is too thick stir in 1 tsp of water at a time. If the batter is too thin whisk in 1 Tbs of flour at a time. Cook the crepes like pancakes in a small skillet or crepe pan. You may need to tilt the pan from side to side in order to spread the batter into a thin crepe. When the first side of the crepe has browned flip the crepe for just a couple seconds. Use the first crepe as a test; they are easy to make just practice a bit. Two tips when cooking crepes do not allow the skillet get too hot and separate the cooked crepes with a piece of waxed paper or parchment paper so they do not stick to one another. About the author: Shauna Hanus is a gourmet cook who has launched the Recipe of the Month Club. The Recipe of the Month Club is the perfect gift for all the people on your list who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com