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Random Recipe(s) For You

Beef Enchiladas

1 pound lean ground beef
1 medium onion -- chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 tablespoon chile powder
1 1/2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 whole green chiles -- chopped, if desired
1 clove garlic -- finely chopped
1 (15 ounce) can tomato sauce
8 corn tortillas (6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired

Heat oven to 350º. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.

Heat bell pepper, water, chile powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 × 11/4 inches.

Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches. Pour remaining sauce over enchiladas.

Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onion.




10 Mind-Easing Ways To Make Sure Your Child's "Bag" Lunch Is Safe

by Terry Nicholls

Perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime.

Why? Harmful bacteria multiply rapidly in the "danger zone" (the temperatures between 40° F and 140° F). So, perishable food transported without an ice source won’t stay safe long. Here are safe handling recommendations to prevent food-borne illness from “bag” lunches.

1. Perishable food, such as raw or cooked meat and poultry, must be kept cold or frozen at the store and at home. Eggs should be purchased cold at the store and kept cold at home.

2. Transport perishable food as fast as possible when no ice source is available. At the destination, 10 Mind-Easing Ways To Make Sure Your Child's "Bag" Lunch Is Safe Recipe

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Potato Salad with Lobster and Shrimp

by News Canada

1 lb Yukon Gold potatoes, peeled, cooked and cubed

3/4 cup Summersweet Lobster and Shrimp Dip (or Chicken Cilantro Dip)

1/4 cup light mayonnaise

1 small red bell pepper, coarsely diced

1 small green bell pepper, coarsely diced

2 stalks celery, coarsely diced

1 stalk green onion, finely chopped

1/2 small red onion, finely chopped

1 tsp salt

Freshly cracked black pepper to taste

Italian parsley for garnish

Mix 3/4 cup dip with 1/4 cup mayonnaise. Place cooked, cubed potatoes in a medium bowl. Toss with dip/mayo mixture as desired. Add remaining ingredients except parsley and combine well. Chill. Prior to serving, garnish with parsley. Serves 4 - News Canada

Potato Salad with Lobster and Shrimp Recipe

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Balance Your Moods With Food

by News Canada

(NC)-Here are some helpful hints on the nutrients you need to stay "emotionally fit" and help prevent mood-swings. These foods help keep you "hormonally" healthy - see Canada's Food Guide to Healthy Eating to ensure that you get all of the nutrients needed to maintain a well-balanced diet for optimal overall health.

Before breakfast:

Start your day with greens+™, a balanced formula of 23 herbs, vitamins, minerals, organic and nutrient-rich foods to help boost motivation and energy levels.

Breakfast:

This should include about one-third of foods that are high in lean protein such as eggs, grains or low-fat yogurt and two-thirds of low-density complex carbohydrates such as vegetables, fruits and whole grains.

Balance Your Moods With Food Recipe

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