HOBBIES - Cooking

See this at: naturalnews.com| Added on 04/23/08

(NaturalNews) Most people are unaware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the 20th century. Raw milk - straight from the cow - has been called the "stem cell" of foods. It was used as medicine... See more

(NaturalNews) Most people are unaware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the 20th century. Raw milk - straight from the cow - has been called the "stem cell" of foods. It was used as medicine to treat, and many times cure, some serious diseases. From the time of Hippocrates until just after World War II, this miracle liquid nourished and healed millions. Clean raw milk from pastured cows is a completely balanced food. You could live on it exclusively if you had to. Raw milk ingredients that make it such a powerful food: Proteins Raw cow's milk has all 20 of the standard amino acids, which saves our bodies the work of having to convert any into usable form. About 80% of the proteins in milk are caseins (reasonably heat stable but easy to digest). The other 20% fall into the class of whey proteins. These are also easy to digest, but also very heat sensitive. The immunoglobulins are an extremely complex class of milk proteins also... See less

See this at: uga.edu| Added on 02/21/08

If you have not done home canning before or it has been a while since you last canned food, please read through the General Information. You may also find these useful: Using Boiling Water Canners Using Pressure Canners

If you have not done home canning before or it has been a while since you last canned food, please read through the General Information. You may also find these useful: Using Boiling Water Canners Using Pressure Canners See less

See this at: recipe-recipes.net| Added on 02/15/08

To use these seasoning and spice recipes for gifts, package them in bottles or plastic bags. A nice touch would be to include one of your favorite recipes using the spice mix. Visit the Artist's Cafe for Free Printable Recipe Cards, Kitchen Lists,... See more

To use these seasoning and spice recipes for gifts, package them in bottles or plastic bags. A nice touch would be to include one of your favorite recipes using the spice mix. Visit the Artist's Cafe for Free Printable Recipe Cards, Kitchen Lists, Bag Toppers, Tags & more. Enjoy! See less

See this at: vegan.com| Added on 01/09/08

The Internet's #1 source for vegan information. Updated daily.

The Internet's #1 source for vegan information. Updated daily. See less

See this at: cafemom.com| Added on 11/10/07

* Preheat oven to 350 degrees F (175 degrees C). * In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. * Bake in preheated oven for 50 to 60... See more

* Preheat oven to 350 degrees F (175 degrees C). * In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. * Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes. * To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans. See less

See this at: bakespace.com| Added on 11/10/07

Marshmallow Fondant Instructions | Make the recipe I posted for MM fondant. Here are the detailed instructions for working with the fondant. If you've never worked with it before this is a great starting point. (I'm still learning to work with the... See more

Marshmallow Fondant Instructions | Make the recipe I posted for MM fondant. Here are the detailed instructions for working with the fondant. If you've never worked with it before this is a great starting point. (I'm still learning to work with the stuff myself) I'll add pics of the steps as soon as I tackle my next project Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. Its best if you can let it sit,... See less

See this at: cookingcareer.shawgu...| Added on 04/18/08

Western Culinary Institute, Le Cordon Bleu Experience culinary or hospitality/restaurant management training at its finest! Earn a coveted Le Cordon Bleu Diploma or AOS degree in as little as nine months!

Western Culinary Institute, Le Cordon Bleu Experience culinary or hospitality/restaurant management training at its finest! Earn a coveted Le Cordon Bleu Diploma or AOS degree in as little as nine months! See less

Highlights: Costs Program tuition $2,052; books, uniforms $145

See this at: southfloridagourmet....| Added on 04/18/08

Food & Wine News FIRST ANNUAL GREEN WINE COMPETITION MAY 5, SANTA ROSA, CA The first and only competition devoted to recognizing and awarding outstanding wines made from certified Biodynamic®, certified Organic, Transitional, and Natural grapes will... See more

Food & Wine News FIRST ANNUAL GREEN WINE COMPETITION MAY 5, SANTA ROSA, CA The first and only competition devoted to recognizing and awarding outstanding wines made from certified Biodynamic®, certified Organic, Transitional, and Natural grapes will be held in Santa Rosa, CA May 5, 2008. Only wines made from Biodyvin (France) or Demeter certified Biodynamic®, Certified Organic, Transitional and Natural grapes will be judged. The Natural category is limited to international imports. (For full rules, definitions, and entry forms, go to www.greenwinecomp.info.) "There is tremendous interest in "green" products and "green" winemaking is exploding," said Lea Pierce, Competition Director. "This unique, first-of-its-kind competition creates a roadmap to great wine for the green-minded consumer," she added. "This competition solves the problem of "which 'green' wines are "can't miss" bottles?" Gold, Silver, and Bronze medals will be awarded by superstar palates in the field, giving consumers a... See less

See this at: lenorenolanryan.com| Added on 04/18/08

Lenore offers classes in a variety of mouth-watering menu styles each with its own unique theme. Everything from salad creations to innovative pasta preparations and seafood sensations can be learned here in Lenore's lively kitchen. Theme classes are... See more

Lenore offers classes in a variety of mouth-watering menu styles each with its own unique theme. Everything from salad creations to innovative pasta preparations and seafood sensations can be learned here in Lenore's lively kitchen. Theme classes are the fun way to gain knowledge needed when planning your own private meals and events. Call Lenore to get enrolled. Classes fill up quickly, so sign up today! See less

See this at: localwineevents.com| Added on 04/18/08

Scroll down for the full Fort-Lauderdale-Wine calendar. It includes the featured events listed here.

Scroll down for the full Fort-Lauderdale-Wine calendar. It includes the featured events listed here. See less

See this at: cookingschoolsofamer...| Added on 04/18/08

* Rolling Pin Brandon, Florida his overall new concept is intended to allow * South Bay School of Cooking Redondo Beach, California South Bay School of Cooking, Awarded Small * Capri Flavors Morrisville, North Carolina Located just 30 minutes by boat... See more

* Rolling Pin Brandon, Florida his overall new concept is intended to allow * South Bay School of Cooking Redondo Beach, California South Bay School of Cooking, Awarded Small * Capri Flavors Morrisville, North Carolina Located just 30 minutes by boat from the city of * Chef Rob Sensational Chocolates Fort Lauderdale, Florida Design, develop, and present hands on and * Chef Jean Pierre Cooking School Fort Lauderdale, Florida Cooking School in Fort Lauderdale owned by the See less

See this at: cookingschoolsofamer...| Added on 04/18/08

* Chef Jean Pierre Cooking School Fort Lauderdale, Florida Cooking School in Fort Lauderdale owned by the * Capri Flavors Morrisville, North Carolina Located just 30 minutes by boat from the city of * South Bay School of Cooking Redondo Beach,... See more

* Chef Jean Pierre Cooking School Fort Lauderdale, Florida Cooking School in Fort Lauderdale owned by the * Capri Flavors Morrisville, North Carolina Located just 30 minutes by boat from the city of * South Bay School of Cooking Redondo Beach, California South Bay School of Cooking, Awarded Small * In Good Taste Cooking School Portland, Oregon The scene is set. The sounds and aromas of cooking * Rolling Pin Brandon, Florida his overall new concept is intended to allow See less

See this at: cookingschoolsofamer...| Added on 04/18/08

Chef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. While growing up he received intensive training by his father and grandfather, and upon graduating High School he assumed... See more

Chef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. While growing up he received intensive training by his father and grandfather, and upon graduating High School he assumed the position of full time decorator. In 1978 Chef Rob moved to Florida and a year later he and his father purchased Melody Diane Bakery in Sunrise and remained there as an owner-operator for ten years. Chef Rob began teaching for The Art Institute of Fort Lauderdale in 1993 and has also taught at Johnson and Wales in Miami, Florida Culinary in Palm Beach, and The French Culinary Institute in Manhattan. He is a Certified Executive Pastry Chef, a Certified Hospitality Educator and a Certified Master Baker. He has received numerous accolades for his pastry, sugar, and chocolate work, including two gold medals awarded by The American Culinary Federation. Chef Rob gives cooking classes at Chef Jean-Pierre Cooking School, check his website to... See less

See this at: cookingschoolsofamer...| Added on 04/18/08

Dear Friends and Cooking Enthusiasts: Before you know it, Thanksgiving, Christmas and Chanukah will be upon us! Once again, we will feature our very popular and traditional Thanksgiving cooking classes. This year, we are dedicating two entire weeks... See more

Dear Friends and Cooking Enthusiasts: Before you know it, Thanksgiving, Christmas and Chanukah will be upon us! Once again, we will feature our very popular and traditional Thanksgiving cooking classes. This year, we are dedicating two entire weeks just for “Thanksgiving” celebrations. We’ll start Monday, November 5th, with our famous and traditional menu; this is the same menu that we served at The Left Bank for 22 years. We will prepare many different Thanksgiving menus though out November, including new classes. The first one is November 6th where we will brine our turkey and serve it with a delicious savory cornbread, brie, sun dried tomato and sausage stuffing, and many other goodies, November 14th we will also feature a new menu. Remember that our Gourmet store is now open from 10am to 8pm Monday through Saturday. Be sure to stop by and check out the newest tools and cooking gadgets. We are also offering all the pots, pans and knives that we use on a daily basis in our classes.... See less

See this at: recipelink.com| Added on 02/18/08

GOLDEN MASHED POTATOES 4 cups cooked cubed potatoes, mashed 1/4 cup milk 2 Tbsp. butter or margarine 1 Tbsp. chopped fresh chives 6 oz. Velveeta Pasteurized Prepared Cheese Product, cut up, divided 2 Tbsp. Kraft 100% Grated Parmesan Cheese Beat... See more

GOLDEN MASHED POTATOES 4 cups cooked cubed potatoes, mashed 1/4 cup milk 2 Tbsp. butter or margarine 1 Tbsp. chopped fresh chives 6 oz. Velveeta Pasteurized Prepared Cheese Product, cut up, divided 2 Tbsp. Kraft 100% Grated Parmesan Cheese Beat potatoes, milk and butter until fluffy. Stir in chives and half of the prepared cheese product. Spoon into 1-quart casserole; sprinkle with Parmesan cheese. Bake at 350 degrees F for 20 to 25 minutes or until heated through. Top with remaining prepared cheese product; bake an additional 5 minutes or until prepared cheese product begins to melt. Servings: 6 (1/2-cup) servings Source: Kraft Foods See less

See this at: southernfood.about.c...| Added on 02/09/08

Combine all ingredients, except for the cornmeal/water mix, in the slow cooker/Crock Pot. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours. To thicken, stir in the cornmeal/water mixture during the last 10 or 15 minutes.

Combine all ingredients, except for the cornmeal/water mix, in the slow cooker/Crock Pot. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours. To thicken, stir in the cornmeal/water mixture during the last 10 or 15 minutes. See less

See this at: southernfood.about.c...| Added on 02/09/08

Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to high and stir until thickened.

Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to high and stir until thickened. See less

See this at: southernfood.about.c...| Added on 02/09/08

Cover tightly and bake in 350° oven 2 hours, stirring after 1 hour. May also be cooked in slow cooker or crockpot, layering vegetables and chicken, on LOW for about 7 to 9 hours. Serves 4.

Cover tightly and bake in 350° oven 2 hours, stirring after 1 hour. May also be cooked in slow cooker or crockpot, layering vegetables and chicken, on LOW for about 7 to 9 hours. Serves 4. See less

See this at: southernfood.about.c...| Added on 02/09/08

Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender but... See more

Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes. Stir in the black beans, stewed tomatoes with their juices, corn, and chiles; bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes. Stir in the chicken and cilantro; cook until heated through, about 5 minutes longer. Taste and season with additional salt and pepper to taste. Serves 4 to 6. See less

See this at: southernfood.about.c...| Added on 02/09/08

In a shallow bowl or pie plate, mix flour with seasoned salt; dredge beef cubes in seasoned flour. Heat oil in a large skillet; brown beef in the hot oil with garlic; transfer to slow cooker. Stir in beef broth, tomatoes, barbecue sauce,... See more

In a shallow bowl or pie plate, mix flour with seasoned salt; dredge beef cubes in seasoned flour. Heat oil in a large skillet; brown beef in the hot oil with garlic; transfer to slow cooker. Stir in beef broth, tomatoes, barbecue sauce, Worcestershire sauce, onions, carrots, and celery. See less

See this at: southernfood.about.c...| Added on 02/09/08

* 2 pounds sirloin tips, cut into 1-inch cubes * 1 can (14.5 ounces) Mexican-style tomatoes or stewed tomatoes * 1 can (10 1/2 oz) condensed beef broth, undiluted * 1 cup mild picante sauce * 1 1/2 cups frozen whole kernel corn, thawed, or canned * 3... See more

* 2 pounds sirloin tips, cut into 1-inch cubes * 1 can (14.5 ounces) Mexican-style tomatoes or stewed tomatoes * 1 can (10 1/2 oz) condensed beef broth, undiluted * 1 cup mild picante sauce * 1 1/2 cups frozen whole kernel corn, thawed, or canned * 3 medium carrots, cut into 1/2-inch slices * 1 medium onion, cut in quarters then sliced * 2 garlic cloves, crushed and minced * 1/2 tsp ground cumin * 1/2 tsp salt * 1/4 cup all-purpose flour * 1/2 cup water See less

See this at: southernfood.about.c...| Added on 02/09/08

* 2 lbs. rump roast or lean stew beef * 1 envelope taco seasoning * 1 can (14.5 ounces) diced tomatoes, Mexican style * 1 small can green chile peppers * 1 can (8 oz.) tomato sauce * 1/2 cup chopped onion * two beef bouillon cubes or equivalent... See more

* 2 lbs. rump roast or lean stew beef * 1 envelope taco seasoning * 1 can (14.5 ounces) diced tomatoes, Mexican style * 1 small can green chile peppers * 1 can (8 oz.) tomato sauce * 1/2 cup chopped onion * two beef bouillon cubes or equivalent granules or base * 2 cans (15 ounces each) red kidney beans; rinsed and drained * Shredded cheddar cheese See less

See this at: southernfood.about.c...| Added on 02/09/08

This feature of About.com requires frames. click on the link below to proceed to http://dianaskitchen.com/page/meats/gambian.htm.

This feature of About.com requires frames. click on the link below to proceed to http://dianaskitchen.com/page/meats/gambian.htm. See less