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Recipe Box >> Breakfast Recipe >>

Dill Crepes

3 Eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter -- melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dill weed

If using blender, combine all ingredients in blender container. Blend about 1 minute. Scrape down sides of container with rubber spatula, if necessary. Blend until smooth, about 30 additional seconds.

If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing bowl. Beat until combined. Add flour, salt and dried drill weed. Beat until smooth.

Bake immediately or refrigerate batter 1 hour. If you have special crepe pan, follow manufacture's directions. Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water.

For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured. Cook until lightly browned on bottom.

Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be browned on 1 side. Use unbrowned side for filling.) Stir batter frequently to keep dill distributed. tack between sheets of paper toweling or waxed paper until ready to use.

Crepes may be frozen. Yield: 2 cups batter.






Food Safety 101

by News Canada

(NC)—Bagged lunches are healthy, economical and nutritious. But they also pose the threat of hosting harmful bacteria, unless food is handled and packed properly. Use the following tips as your study guide for "Food Safety 101":

• Spill-proof, seal-able bags are a must for transporting and storing food safely. Stock up on these items to keep leftovers ready for the lunch box.

• Preparing lunch the night before is a great time-saver. Store lunches safely in the refrigerator overnight.

• Prepare a clean surface for lunch packing. Wash your hands, utensils and counter with hot, soapy water to destroy bacteria.

• Sandwiches are a popular lunchtime staple: look for lunchmeat with a reputable brand name to ensure food safety. Maple Leaf, f Food Safety 101 Recipe

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Tomatoes and Cucumbers

by News Canada

(NC)—Now is the season to enjoy Ontario grown field tomatoes and cucumbers. Although tomatoes and cucumbers are available year round, they are at their best from July to October! Locally grown tomatoes and cucumbers are picked at a greater degree of ripeness than those shipped across the continent. When grown closer to their market, these veggies are left on the vine longer, so their flavour and texture remain at their best.

Although, the tomato is technically a fruit, it is considered by most to be a vegetable because of the way it is used in meals and snacks. The tomato is native to South America and was brought over to Europe by Spanish explorers in the 16th Century. Today, many cultures enjoy tomatoes as part of their dishes. Tomatoes combin Tomatoes and Cucumbers Recipe

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Hosting a Wine Tasting Party

by Benjamin Bicais

As your love and knowledge of wine grows, it is inevitable that you will want to share your revelations with friends and family. Hosting a wine tasting party is a great way to do this.

When planning a wine tasting party, some obvious questions about parameters arise. How many people should you invite? What types and how many wines should you pour?

It is my opinion that an informal gathering should be kept to 12 people or less. This ensures that conversation and dialogue will be much more conducive than with a larger group.

Blind tasting is the most fun and informative. Wrapping bottles in bags will negate past preferences and prejudices. You may be surprised what you "like" without access to the wine label.

Focus on a relatively Hosting a Wine Tasting Party Recipe

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