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Recipe Box >> Beef Recipe >>

Burgundy Meatballs

2 pounds ground beef
1 cup dry bread crumbs
1/2 cup water chestnuts -- finely chopped
1/2 cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 eggs
1 medium onion -- chopped (about 1/2 cup)
Burgundy Sauce -- (recipe follows)
Chopped fresh parsley

BURGUNDY SAUCE
1/3 cup cornstarch
1/2 cup cold water
1 cup burgundy OR 1 cup dry red wine OR 1 cup beef broth
1 clove garlic -- crushed
2 (10 1/2) ounce cans condensed beef broth

Heat oven to 400º. Mix all ingredients except Burgundy Sauce and parsley.

Shape mixture into 1-inch balls. Place in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

Bake uncovered about 10 minutes or until done.

Prepare Burgundy Sauce. Stir meatballs into Burgundy Sauce. Meatball mixture can be covered and refrigerated up to 24 hours at this point. Heat meatball mixture to boiling; reduce heat. Cover and simmer about 10 minutes or just until meatballs are hot. Garnish with parsley.

BURGUNDY SAUCE:
Mix cornstarch and cold water in 3-quart saucepan. Gradually stir in remaining ingredients. Heat to boiling, stirring constantly. Boil and stir 1 minute.






Fiber – More Appealing Packaged In A Pear!

by News Canada

(NC)—Fiber is a very beneficial substance for your body. And when fiber is delivered in the delicious and sweet package of a fresh pear, it takes on a whole new level of appeal.

Pears are one of the most fiber-filled fruits around. With 4 grams of dietary fiber per serving (one medium sized pear, think the size of a baseball), pears are a good source of fiber – one pear will give you about 18% of the recommended daily intake of fiber. More information about pear nutrition can be found at www.usapears.com.

In addition to its digestive tract benefits, fiber has a load of other health benefits including:

• Fiber slows how quickly sugar goes into the bloodstream, which may reduce peaks of bloo Fiber – More Appealing Packaged In A Pear! Recipe

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Fun & Fruity Recipes

by Deborah Shelton

Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks…and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.

Miniature Fruit Pizzas 1 package refrigerated sugar cookie dough 8 ounces softened cream cheese 1 cup confectioners' sugar Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.

Directions: Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.

Combine cream cheese and confe Fun & Fruity Recipes Recipe

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Herb Facts

by Jeff Anderson

Herbs were recorded in use as early as 2500 B.C. Ancient clay tablets reveal that the Sumerians used Herbs. The ancient Assyrians knew about the virtues of 250 herbs. The ancient Egyptians also used herbs as early as 1600 B.C. The Herbs they used included elderberry, pomegranate bark, wild lettuce, wormwood, hemlock and other herbs for health. The Greeks of old used herbs such as mustard, cinnamon, gentian, rhubarb and many others. A pupil of Aristotle wrote ten books on the history of plans and herbs. Alexander the Great made a number of expeditions into Africa, Persia and India and brought back herbs in use in those countries.

A Roman Soldier and writer, Pliny, the Elders did extensive research on herbs and wrote 47 large volumes on natural Herb Facts Recipe

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