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How To Cook Steamed Shrimp With Classic Cocktail Sauce – Ingredients And Directions

Written by jamie on May 20, 2011 — Leave a Comment

There’s nothing better than this American favorite. Feel free to adjust the horseradish or hot sauce to your taste. For an elegant presentation, place the shrimp in martini glasses and top with this classic American sauce.
Makes about 6 appetizer servings (with 11⁄2 cups sauce). I have added a note at the end of this post…My name is Emely and this is one of my special recipe with ingredients and directions. Let’s begin:

STEAMED SHRIMP WITH CLASSIC COCKTAIL SAUCE

INGREDIENTS :
1 cup ketchup
1⁄4 cup prepared horseradish
2 tablespoons lemon juice
2 tablespoons chopped dill fronds
1 tablespoon Worcestershire sauce
A few dashes of hot red pepper sauce to taste
1 pound medium shrimp (35 to 40 per pound), deveined but unpeeled

DIRECTIONS :
Mix the ketchup, horseradish, lemon juice, dill, Worcestershire sauce, and hot red pepper sauce in a small nonreactive bowl. (The sauce can be made in advance and stored in the refrigerator for up to 3 days.) Place the shrimp in the layers of a tiered bamboo steamer. Alternatively, use a conventional vegetable steamer. Fill a large pot—one whose width matches the bamboo steamer or that accommodates the vegetable steamer — with 2 inches of water. Bring to a boil over high heat. Place the steamer or basket over the water and cook until the shrimp are pink and firm, about 5 minutes. Remove the shrimp immediately from the heat to stop their cooking. Be forewarned — they are very hot. Serve warm or chill first in an ice-water bath, then in the refrigerator, before serving with Classic Cocktail Sauce on the side.

Broil the shrimp 6 inches from the heat source for 2 minutes or grill over medium heat for 2 minutes. Brush with the reserved marinade, turn, and continue cooking until the shrimp are pink and firm, 2 to 3 minutes, basting once more with the marinade. If you place the skewer ends to the side of the heat source, they will not burn—or wrap the ends in aluminum foil. Place the skewered shrimp on a serving plate and sprinkle with the sesame seeds.

Note: Yakitori sauce is usually made with tamari, a thick, dark Japanese soy sauce that proves hard to find in the United States. Here, we’ve crafted a mélange to replicate tamari; should you get a bottle, omit the soy sauce, molasses, and Worcestershire sauce and use 1 ⁄3 cup.
Variations: Substitute chicken tenders or sea scallops for the shrimp. Use the yakitori sauce as a marinade and/or barbecue mop for boneless skinless chicken
breasts or boneless pork loin chops on the grill.

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My Favourite Recipes – Broccoli And Stilton Flan

Written by jamie on May 13, 2011 — Leave a Comment

So this is one of my frequently used recipes, particularly in summer when it can be served with a fresh salad as part of a picnic lunch or it can be eaten hot with microwaved vegetables as a healthy meal. You can cook it and save some for another day to have in a packed lunch or salad so it is very versatile. I have chosen broccoli to put in this as it has a really good supply of vitamins and minerals, including vitamin A, C and folic acid. You can substitute the stilton cheese for any other kind of cheese if you don’t like stilton but I find that the stilton gives a good twist to it and some great flavour, so maybe choose a strong cheese as a replacement.

Whether you make the pastry yourself from scratch or you buy a ready made pastry base, you can take your pick, but I like to buy ready-made pastry (which can be frozen), roll it out and bake that blind first.
So to start with, it’s your choice of buying a pastry case, buying fresh or frozen pastry, or making pastry from scratch ( I advise that you buy or make shortcrust pastry – you can no doubt find many recipes elsewhere on the web if you are planning on making it yourself). If you are cooking the pastry first, be sure to roll it out to be slightly bigger than the dish you are using. Grease and flour the dish and lay the pastry inside making sure that the pastry goes slightly over the edges of the dish as it will shrink during cooking. Bake it blind with baking beans in the bottom of the dish so that the pastry does not rise and cook for about 15-20 minutes on a medium heat.

Ingredients:
3 eggs
broccoli
stilton cheese
seasoning
cream (optional)
cheddar cheese (optional)

Cook the broccoli partially – it is best to steam or microwave it to keep in the vitamins. B vitamins like folic acid are soluble and so reduce in value when boiled. Cut it up into small pieces and place into the cooked pastry case. Crumble the stilton (or other cheese) into small pieces and put into the dish so that the base of the pastry case is covered with stilton and broccoli.
Whisk together the 3 eggs with around 2 tablespoons of cream or about a tablespoon of water if you are not using cream. Add in the salt and pepper for seasoning.
Pour the egg mix into the filled pastry case so that it covers all the stilton and broccoli. If you want a bit of extra taste you can sprinkle some grated cheddar on top.
Bake in the oven at 180 degrees C for around 35-40 minutes or until the flan is brown on top and the egg is cooked all the way though. Check that the egg is cooked in the centre as this is the last place that it will cook and you might find runny egg. Once cooked, serve and enjoy!

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How To Cook Pan Roasted Chicken With Oyster Dressing – Ingredients And Directions

Written by jamie on May 12, 2011 — Leave a Comment

Hey… My name is Emely. Some of you know me from the posts i made on many websites in this post i will like to show you one of my greatest recipe with step by step directions for preparing Pan Roasted Chicken With Oyster Dressing.
So let us begin:

PAN ROASTED CHICKEN WITH OYSTER DRESSING

INGREDIENTS :
* 2 Dozen Shucked oysters; with their liquid
* 2 Tablespoon Olive oil
* 2 Cup Chopped onions
* 1 Cup Chopped bell peppers
* 1 Cup Chopped celery
* Salt; to taste
* Cayenne pepper; to taste
* 3 Bay leaves
* 1 Tablespoon Minced garlic
* 1/4 Cup Finely−chopped parsley
* 1 Dash Worcestershire sauce
* 1 Cup Water
* 1/4 Cup Chopped green onions
* 4 Cup Cubed white bread
* 1/3 Cup Grated Parmigiano−Reggiano cheese
* 1 Tablespoon Butter
* Freshly ground black pepper
* 4 Garlic cloves; sliced
* 4 Chicken breasts halves; breast bone removed,
Wings attached −; (abt 8 oz ea)
* 1 Tablespoon Fresh lemon juice
* 1 Tablespoon Fresh rosemary leaves
* 1 Cup Shallot reduction (veal stock based); warm
* Fresh rosemary sprigs; for garnish

DIRECTIONS :
Preheat the oven to 375 degrees. Butter a 9− by 11−inch baking pan. Drain the oysters, reserving 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the bay leaves, garlic, parsley and Worcestershire. Saute for 1 minute. Add the water and cook for 2 to 3 minutes. Add the green onions, the oyster liquor, and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the oysters and cheese. Pour the mixture into the prepared pan. Bake for 1 hour, or until bubbly and golde −brown. Cool the mixture completely. Increase the oven temperature to 400 degrees. Butter an 8− by 11 1/2− by 2−inch baking dish. Season the chicken with salt and black pepper. Divide the garlic slices into 4 equal portions. Lay the breast, skin side down, in the pan and place the garlic in the center of each breast. Put 1/4 cup of the dressing on each breast, then carefully fold together, bringing the bottom end of the breast up to the wing section. Drizzle with the lemon juice and sprinkle with the rosemary leaves. Bake for 45 minutes. Remove the pan from the oven. Remove the chicken from the pan and set aside. Place the pan on the stove and deglaze with the shallot reduction. Season the sauce with salt and pepper. Lay the chicken on a platter and spoon the reduction sauce over the top. Garnish with the fresh rosemary sprigs, green onions, and peppers.
This recipe yields 4 servings.

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How To Bake Marble Rye – Step By Step Directions

Written by jamie on May 10, 2011 — Leave a Comment

Marble Rye is a great recipe that can be made with little effort. My name is Emely and in this post i like to show you how to [Cook Marble Rye.

MARBLE RYE

INGREDIENTS :
For the rye dough :
1 Envelope dry yeast; (1/4−ounce)
1 Tablespoon Sugar
3 Tablespoon Melted butter
1 Egg
1 Cup Warm milk; (about 110 degrees F.)
2 Teaspoon Salt
1 Cup Rye flour
2 1/2 Cup Bleached all−purpose flour
1 Teaspoon Vegetable oil

For the pumpernickel :
2 Teaspoon Active dry yeast
1 Cup Warm water; (110 degrees F.)
1 Tablespoon Butter; melted
1 Teaspoon Sugar
6 Tablespoon Dark molasses
2 Tablespoon Finely chopped semi−sweet chocolate; melted
1 Tablespoon Caraway seeds
1/2 Cup Cooked mashed potatoes
2 Cup Rye flour
1/2 Cup Whole wheat flour
1/4 Cup Yellow cornmeal
Flour for dusting
1 Large Egg; beaten

DIRECTIONS :
For the rye dough:
Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all−purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm,draft−free place until it doubles in size, about 1 hour. Set aside.

For the pumpernickel dough:
Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with Marble Rye 394 plastic wrap and set aside in a warm, draft−free place until it doubles in size, about 1 hour. Set aside.
Preheat the oven to 350 degrees F. Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4−inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft−free place until it doubles in size, about 1 hour.
Bake until lightly brown, 30 to 35 minutes.
Remove from the oven and cool on a rack.

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How To Grill Al Forno And Johanne Killeen’s Grilled Pizza Unique Recipe – Ingredients And Directions

Written by jamie on May 4, 2011 — Leave a Comment

Emely: In this post I like to show you how to prepare great recipe with step by step directions.

Al FORNO AND JOHANNE KILLEEN’S GRILLED PIZZA

INGREDIENTS :
Dough :
1 Envelope Active dry yeast −; (2 1/2 tspns)
1 Cup Warm water
1 Pinch Sugar
2 1/4 Teaspoon Kosher salt
1/4 Cup Johnnycake meal or fine−ground white
Cornmeal
3 Tablespoon Whole−wheat flour
1 Tablespoon Virgin olive oil
2 1/2 Cup Unbleached white flour −; (to 3 1/2 cups)

Topping :
Extra−virgin olive oil
3 Cup Freshly−grated Parmigiano−Reggiano cheese
1−1/2 Cup Freshly−grated Pecorino Romano cheese
3 Cup Shredded Fontina cheese
4 1/2 Cup Chopped canned tomatoes in heavy puree
3/4 Cup Chopped Italian flat−leafed parsley
Chiffonade of basil; for garnish.

DIRECTIONS :
Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in
the salt, johnnycake meal, whole−wheat flour, and oil. Gradually add the
white flour, stirring with a wooden spoon until a stiff dough has formed.
Place the dough on a floured board, and knead it for several minutes, adding
only enough additional flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch
down the dough and knead once more. Let the dough rise again for about
40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour.
Divide into four balls. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes. While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients. Place dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra−virgin olive oil. Turn the dough over to coat it with oil. With your hands, spread and flatten the pizza dough into a 10− to 12−inch free−form circle, 1/8−inch thick. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather then try to repair them, avoid them when adding toppings and drizzling with olive oil. When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil. Spread 1/4 cup of Parmigiano−Reggiano cheese, 2 tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over the entire surface of the pizza. Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire pizza with virgin olive oil. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning. The pizza is done when the top is bubbling and the cheese has melted. Garnish with basil and serve immediately. Continue stretching the dough balls and grilling pizzas using the above topping ingredients.
This recipe yields 12 servings.

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How To Cook Cinnamon Swirl Loaf Unique Recipe – Step By Step Directions

Written by jamie on May 2, 2011 — Leave a Comment

Hey…im Emely and i like to show you my greatest recipes with ingredients and directions for cooking and baking with pictures and share whit you interesting recipes. This is one of this recipes that are verry popular in world of recipes :

CINNAMON SWIRL LOAF

INGREDIENTS :
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup granulated sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup plus 6 tablespoons butter or margarine
2 eggs
1 egg white
Cooking spray
1 1/2 cups 100% bran cereal
1 cup chopped walnuts
1/2 cup packed light brown sugar
3 teaspoons ground cinnamon

DIRECTIONS :
1. In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until very warm (125 to 130şF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Meanwhile, process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 1 cup (some coarse pieces will remain). Reserve.
4. On lightly floured surface, divide dough in half. Roll each to 16- × 7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within 1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal.
5. Spray two 8 1/2- × 4 1/2-inch loaf pans with cooking spray. Place loaves, seam sides down, in pans. Spray top of loaves with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
6. Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3 tablespoons butter until mixture is crumbly. Reserve.
7. Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture. Bake at 375şF for 40 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pans; cool on wire rack.

Servings: 24
Yield: 2 Loaves

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Restaurant Sauce Recipes That Could Impress Family And Friends

Written by jamie on April 20, 2011 — Leave a Comment

You be able to rest assured that a great meal makes for great conversation and memories. Naturally, you begin with the finely crafted entree with the side dishes as a perfect compliment. All of that to say: the sauce can just as simply the star of the show. For this reason, restaurant sauce recipes must be on your repertoire of culinary skills to spruce up your next food. Looking online would be the first place to check.

French chefs discovered during the Middle Ages that a great sauce be able to really make the average meal undergo such a metamorphosis that “average” just became “spectacular.” From the richness of a brown gravy on chicken fried steak, or lobster-infused sauces to drench your next seafood entree, you get a glimpse into the variety of options.

Ask yourself, “Why should we resign ourselves to blase chicken, when the Internet is chock-full of sauce recipes?” So, whether you need to purchase a book or simply check out the recipes you find for free online, you be able to really become a student of how to make some great sauces and why they’re important in making your next meal a memory.

It is amazing how versatile dishes become with different sauces. For instance, you can choose from wild mushroom, port wine or merlot (use that for beef), a mustard tarragon beaurre, roasted red pepper sauce (you can use that on lamb) and many others. Of course there are kinds of all of these sauces and many more to select from.

Creating a fantastic sauce is really an art form, not merely following a simple recipe. The trick to it is to really try to get the same exact ingredients you see the chefs using online. Using these authentic ingredients is often all the difference. What you will notice is that an addition of this category of lettuce versus that, or that herb versus this, is really key to successfully pulling of a great sauce. You’ll also learn the tricks these cooking professionals use to create their sauces stand out.

You do not always have to make the same, tired old recipes your family is dreading, week in and week out. You be able to use simple restaurant sauce recipes from a little digging around on Google or what have you, and tweak most any meal. It does not matter if you’re having lamb or beef, chicken or all vegan – you can find a sauce to tantalize your taste buds.

If you want to learn more about the restaurant recipes That Impresses the Whole Family, visit restaurant recipes and get all your questions answered while you read your Free Special Report. I have written many more articles about restaurant recipes and they can be found at Restaurantrecipesx.com

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Make Your Family’s Beloved Restaurant Foods At Home With Secret Restaurant Recipes

Written by jamie on April 20, 2011 — Leave a Comment

Many restaurants entice people to dine with them because they have dishes that people enjoy. Often, once you find a beloved restaurant, you also enjoy dishes from that restaurant that become your favorites. Soon, you find that it becomes a habit to frequent the similar restaurant and enjoy the similar dishes. This is okay, but often it can become expensive to dine out all of the time. What if you had access to top secret restaurant recipes?

If you had access to top secret restaurant recipes at your fingertips, you could effectively recreate your favorite recipes right at home for a little portion of the cost of dining out. If you have a family and dine out often, it can quickly add up to a lot of money that you’ll never get back! Having access to top secret restaurant recipes can effectively solve this problem and give you all of the ingredients that you will need to create your favorite dishes right from home!

In addition to saving a large amount of money, you can change the recipe to cut or reduce fat or salt, because you have control over what happens in the recipe. For example, you be able to replace high-fat ingredients like butter margarine. Possibilities are endless, and use the top secret restaurant recipe control over your hands.

Buy materials for your own secret recipe restaurant allows you to save more money. If you want to purchase materials in bulk so you be able to cook the same dish over and over again, you will soon see how quickly savings can add only a short time.

Enjoying a food at a restaurant with your family always treated, but the food prepared at home is also a great way to spend time together. Friends and family will be surprised by the quality of the restaurants you can easily make a secret restaurant recipes. They may even think that you buy out of certain restaurants, and you do not need to tell them the truth if you don’t wish, to your little “secret.”

Expense savings eating at home and buy the necessary materials at your local grocery store can add up exponentially over a year. There’s really no need to go to a restaurant when you be able to make the same food from your own home, using a secret recipe restaurant, with big savings. No matter your preferred restaurant come from, there are restaurant recipes for all dishes are most popular, and simple to get and start cooking immediately, if you will.

You be able to have restaurant food prepared at home the night with very little effort. Of course, the best part of eating out is the fact that you do not have to clean up afterwards. Once your family has the eating quality of a restaurant, main restaurant recipes you, they may be cleaned more happy for you. If you want more information restaurant recipes

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How To Cook California Shark Taco Cones Whit Mango Salsa – With Ingredients And Directions

Written by jamie on April 20, 2011 — Leave a Comment

I would like to show you my finest recipes with step by step directions for cooking and baking with pictures and share whit you interesting recipes.

California Shark Taco Cones Whit Mango Salsa
Ingredients :

1 pound California shark fillets or steaks
1/4 cup lime juice
2 tablespoons tequila
OR
2 tablespoons orange juice
1 clove garlic, minced or crushed
8 corn tortillas
1 cup Mango Salsa (see recipe)

Directions :
1. Combine lime juice, tequila and garlic. Arrange fillets in a shallow glass
dish. Pour marinade over the fillets, cover and refrigerate for 15¬20 minutes.
2. Place fillets on a hot grill and cook 10 minutes per inch of thickness, turning once halfway through the grilling. Roll warm corn tortillas into a cone shape and fold up the end to keep filling inside. Fill with chunks of grilled fish and top with Mango Salsa.

Servings: 4

Notes: TIPS ON SEAFOOD MARINADES:
For the hurried cook, many bottled marinades and sauces are available to enhance your recipe. Or simply use the juice of a fresh lemon or lime and drizzled butter. Whatever the seasoning, be sure to marinate seafood no more than 15¬20 minutes.

Remember that some bacteria are present in all raw foods. If you plan to serve the marinade with your entree, be sure that it has been thoroughly cooked to kill any bacteria that may have been present on the raw seafood. Bring the marinade to a boil and simmer for a few minutes. Avoid cross¬contamination: Always handle raw and cooked seafood (as well as all meat and poultry items) separately.

TAILGATE TREATS:
What’s needed for a successful tailgate party is festive fare that can be prepared and served with a minimum of effort, and a menu that is easy to transport. A tall order? Not with a little creativity and fall’s bounty of California seafood on hand.

The growing popularity of wrapped entrees may have started with the taco. Grilled California shark taco cones with zesty fresh mango salsa are a perennial crowd pleaser, blending mango’s tropical sweetness with a south-of-the border marriage of flavors and textures including fresh cilantro, jicama, red onion and chiles. To simplify tailgate set¬up time, the salsa may be prepared ahead and chilled. Basically free of bones, California shark has a mild to moderate flavor (thresher, mako, soupfin and angel shark are the primary species harvested). What’s more, shark’s medium¬to ¬firm texture (depending on species) makes this meaty seafood a perfect candidate for the grill. Guests will enjoy preparing their own fare, then they can circulate and socialize while dining on these light and tasty cones.

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Quick Recipes Healthy Meal – 5 Exciting Ideas 15-Minute Dinner

Written by jamie on April 18, 2011 — Leave a Comment

There are days when our schedule is so intense that no matter how hard we try there is absolutely no way we can make dinner. Yes, there are foods that can be prepared quickly, but even fast food for some time, unless it is a meal prepared in the microwave or 2 minutes noodles. But this is not what you want, eh? You want your family to eat healthily.

The solution is very simple: they must come up with ideas that are healthy, filling and quick to make very fast. Dinner does not always have to be a great meal. Sometimes a simple dish and light can be just as satisfying. Cooking takes time. So there is something you do not need to cook.

Have you ever considered making a sandwich in a boring dinner exciting? Try this:

1. Baked egg and tomato sandwich

Take a slice of bread. Place a thin slice of ham on top, a few slices of tomato and a fried egg. Sprinkle with paprika or cayenne pepper on top and voila, dinner is ready in 15 minutes. You can easily prepare sandwiches when the eggs are baking, and trusting that you have a full size, maybe two, you can cook the eggs at once.

2. Salmon sandwich with salad

Place a few leaves of lettuce with crackers and a slice of whole smoked salmon, top with some onion and season with freshly ground black pepper and dill.

3. Grilled Hamburger

Prepare the meatballs of ground beef lean advance. You can do multiple parts, to keep them in the freezer and thaw them in the day you need it. Use whole wheat bread, put lettuce, then the meatballs and tomato slices. On top of a slice of low fat cheese and place in a grill for a few minutes, until cheese is melted.

4. Sandwich salad with feta and thyme

Place the thin slices of cucumber, feta cheese and low fat tomato sandwich on your drive. Top onion rings and sprinkle with black pepper and thyme.

5. Hawaiian Sandwich

Place a slice of lean ham, a ring of canned pineapple and a slice of low fat cheese on a slice of brown bread and place under broiler for about 5 minutes until cheese is melted and golden. Sprinkle a little yellow curry cheese and garnish with a pitted cherries.

Now you will notice the pattern I am following: bread, fruit or vegetables, a protein food (meat, ham or fish), and low-fat dairy products. Spices can add an extra flavor to your sandwich. With this model in mind, you can create a lot of tasty custody, health and sandwich recipes that allow you to serve dinner in just 15 minutes.

Bettina Berlin is a health professional specializing in healthy food and quick cooking. Healthy Eating and thus maintain a healthy weight can improve your health and prevent many diseases. Is your life so eventful to prepare healthy food often seems impossible?

More Resources:
Family Dinner Recipes – Dinner Recipes

For those who are searching the Internet for more information about the topic of quick and easy recipes, please check out the link that is quoted right in this passage.

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