Sunday, April 11, 2010

Food Recipes & Questions Answered - The Dominic Milner's Food Blog

Simply Food N Drink

Your Top Cyber Chef Dominic Milner Reveals All His Top Cooking, Recipes, Nutrition & Money Saving Tips For You To Enjoy And Re-create At Home With The Whole Family!

Three Crockpot Recipes for Soup

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One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process.  Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.

BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

BARBECUED BEAN SOUP
1 lb Great Northern beans, soaked
2 tsp Salt
1 med Onion, chopped
1/8 tsp Ground pepper
2 lb Beef short ribs
6 cup Water
3/4 cup Barbecue sauce

Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

I hope you enjoy the recipes and enjoy some lovely winter dishes.

Thanks for reading

Dominic

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Why You Learn About Food Nutrition Facts?

If you’re a parent then you know just how important nutrition can be to your growing child. You’ll also know just how difficult it is to get that nutrition into your child. It’s an almost impossible task these days to get your child to eat properly, and it’s probably a good bet that you don’t get too many nutrition rich foods into you either. However, you do need to be aware of what a proper diet can do for you, and for this a guide to some food nutrition facts might just be what you need.

These days it’s just so difficult to get anything into your kids mouths unless it’s first been run through a vigorous treatment of processing. Anything where all the goodness has been leached out, or alternately where all the nutrition has been overwhelmed by other substances, is the type of food that you’ll find is what your kids want to eat. And when you’re in a hurry, this is the food that you’ll resort to eating as well.

Almost all processed foods are at the root of all your bad eating habits, and you should become of aware of this so as to be able to at least put a halt on it. You won’t be able to do it cold turkey, and you might not even be able to do it at all, but if you know your food nutrition facts it’ll be that much easier for you to make an informed decision.

Food nutrition facts can help you decide what foods are not good for you and what foods are. You’ll even come across some food nutrition facts that target fast foods alone. From this you should be able to decide which type of fast foods you really should stay away from, and which types are alright to eat.

When you start learning about food nutrition facts there’s even a good chance that you might become so horrified to learn what you’re eating that you might even try a complete change in your diet. Even if this only lasts for a little while, it’s okay, since you’ve tried a better healthy living plan. You might lack the commitment to it now, but when you’re ready you’ll come back to it and start looking into all those food nutrition facts again.

There’s really only one thing that you need to remember right now though, and that is that processed foods are bad for you. Along with artificially sweetened beverages these can become an unhealthy living style for you and your kids. So look into some food nutrition facts and find a better way of living and eating that will be healthier all around. You’ll not only be healthier for it, but ultimately you’ll be happier for it too.

Thanks for reading

Dominic

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Top Food Recipe: Traditional Bakewell Tart

If there is one traditional tart that I have loved year after year it will have to be the traditional bakewell tart and this is my personal take on the recipe that I used to make many times as a kid in my Grandma’s kitchen.

If you want to create new memories for your kids or grandkids then this is your chance…

Ingredients:

6oz shortcrust pastry
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
flaked almonds to sprinkle on top

Method:

1. Pre heat the oven to 375°F

2. Roll out the pastry. Line a 20cm (8in) pie dish. Trim the edges and reserve some pastry. Bake blind at: 375°F for 15 - 20 mins. Spread the jam over the base of the pastry. Cream together the margarine and sugar then Beat in the egg, fold in the flour, ground almonds, milk and essence.

3. Sprinkle the flaked almonds on top before you put it in the oven.

4. Cook in a cool oven 325°F until firm to touch and golden brown on the top.

Thanks for reading

Dominic

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The Well-Stocked Pantry — A Cook’s Secret Weapon

Doing any job is easier when you have the right tools on hand. One of a cook’s best tools — and secret weapons — is having a well-stocked pantry.

pantry

Cooking is much simpler if you know that you’ve already got what you need on hand, and aren’t going to have to run to the corner market every time you want to fix a meal.

Having a well-stocked pantry is also the secret weapon of every “Hostess with the Mostest” especially when unexpected guests drop by.

You’ll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation — and your sanity — will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.

Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you’ll be able to save money as well!)

Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family’s likes and dislikes.

Herbs, Spices, Extracts and Sauces:
- Salt (Sea and Iodized)
- Pepper (Whole Peppercorns, Black, White and Red)
- Nutmeg (Ground and Fresh)
- Cinnamon (Ground and Sticks)
- Pumpkin Pie Spice (Ground)
- Allspice (Ground)
- Cardamom (Whole and Ground)
- Ginger (Whole and Ground)
- Curry (Ground)
- Garlic (Fresh and Ground for Emergencies)
- Mustard (Ground)
- Bay Leaves (Dried)
- Rosemary (Fresh and Bottled)
- Thyme (Fresh and Bottled)
- Sage (Fresh and Dried)
- Sweet Basil (Fresh and Dried)
- Parsley (Fresh and Dried for Emergencies)
- Cumin (Ground)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Wine or Cooking Sherry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Packages of Salad Dressing Mix
- Packages of Dried Onion Soup Mix (Or Other Flavors)
- Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)

For Baking:
- All Purpose Flour
- Self-Rising Flour
- Whole Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner’s Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel and other flavored “chips”
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Cream
- Vegetable Shortening (Regular and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries

For Appetizers or Adding “Something Special” to Meals:
- Peanuts in the Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Variety of Crackers
- Black and Green Olives
- Canned Mushrooms
- Palm Tree Hearts
- Bottled Asparagus
- Sun-dried Tomatoes
- Bottled Salsa
- A Variety of Chips and Dips
- Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)

For Everyday Meals:
- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croutons
- Tomato Sauce
- Tomato Paste
- A Variety of Canned Tomatoes
- A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams

For Desserts:
- Canned Pineapple (Chunks and Slices)
- A Variety of Canned Fruits
- A Variety of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Variety of Packaged Puddings
- All the fixings for Ice Cream Sundaes or Banana Splits
- Applesauce

In the Refrigerator:
- Milk
- Eggs (Or Egg Substitutes)
- Cream (A staple for many Mediterranean Dishes)
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings

In the Freezer:
- Whole Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or store bought)
- Frozen Rolls (Make your own or store bought)
- Frozen Pizza Dough (Make your own or store bought)
- Frozen Baguette
- Broccoli
- Spinach

With these ingredients in your kitchen, the only thing you’ll have to worry about when it’s time to cook is which recipe you want to try!

Thanks for reading

Dominic

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Top Food Recipe: Golden Chicken Nuggets

I personally love eating chicken nuggets and having a child means I have the chance to eat them even more. I prefer not to buy them pre-made though because the salt levels are sky high and they do not offer anything for a growing child.

However whenever you make your own they taste simply amazing and melt in your mouth as you take a bite. Though I should warn you now once you have sampled home made chicken nuggets you will never want to go back to the McDonalds chicken nuggets range again!!!

I love chicken nuggets from McDonalds but these homemade beauties below are in a different league and is so much fun to make them with the kids and watch their faces light up when they see what they have personally made with you!

So here is my golden chicken nuggets recipe:

Ingredients:

4 whole chicken breasts, skinned & boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

Method:

1. Cut the chicken into bite-size pieces. Mix the dry ingredients.

2. Dip the chicken into the butter, then into the crumb mixture.

3. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

I hope you enjoy making them as much as I did!

Thanks for reading

Dominic

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In April 2009 I had decided the time had come to start my own food and drink blog. Therefore I created Simplyfoodndrink.com to share all my skills and expertise with my readers. This blog is my record of my food journey and how I help others enjoy their food. My aim is to save you money and teach you new cooking skills.

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