Christian InTech Articles - Cooking TIps

Informative Articles

Apple Cheese Bread Yield: 8 Servings     1/2 c Butter or margarine      2/3 c Sugar 2 x Eggs      1 x Apple peeled and chopped 1/2 c Grated sharp Cheddar cheese      1/3 c Chopped Walnuts 2 c Flour      1 ts Baking Powder 1/2 ts... Is This The Year To Simplify Christmas Dinner? Are you hosting Christmas dinner this year? What do you think about making this the year you simplify it? We know perfectly well that every year there's too much food on the table. We eat too much, we work too hard, and most years we get... Middle Eastern Cuisine 'Middle eastern cuisine' is a broad term that encompasses many different cooking styles from a number of different countries. Moroccan, Syrian, Greek, Arabian - the various cuisines of the middle east share a great deal - and have many differences.... Sweet & Sour Fish Sweet and sour fish is one of the most popular traditional Chinese dish, normally cooked with carp. The method to cook an authentic Chinese sweet and sour fish (Tang Tsu Yu) is to use what we call 'Liu', meaning 'quick-fry'. The fish should be... United States Regional Cuisine: Soul Food The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. Pairing this with their own home-grown...         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