MYRECIPESREVIEWS.COM

Shrimp and Yuca Chowder ( Bobo de Camarao )

2009-06-20T20:40:00Z

My Recipes Reviews

Ingredients

3 lbs medium size shrimp
3 lb yuca root (cassava, manioc)
2 cups onion, chopped
3 cloves garlic, chopped
½ cup olive oil
6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
¼ cup cilantro, chopped
2 cups coconut milk
¼ cup palm oil (also known as dende you can find in African and Brazilian stores or easily online)
add salt and pepper to taste Preparation

Peel and cut the manioc ( yuca )and put in a pan with cold water and salt.
Cook until tender, drain and reserve both the cooked manioc and the liquid.
Discard any manioc fiber.
Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
Peel and de-vein the shrimp.
Sauté the onion and garlic in the olive oil until wilted.
Add 1/2 of the chopped cilantro and the tomatoes, stirring well.
Add the 2½ lb. shrimp and cook it (about 15 minutes).
Add the puréed manioc.
Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
Add the coconut milk, the remaining cilantro and the palm oil.
Check for salt and pepper.
Serve over white rice.

I am also adding here a video with a similar recipe . enjoy !

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Angel Hair Pasta with Pesto Sauce and Chicken

2009-06-13T14:02:00Z

Angel Hair Pasta with Pesto Sauce and Chicken

Ingredients

Leaves from 2 bunch fresh basil
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons pine nuts
2 teaspoons olive oil
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano cheeese
Salt and freshly ground black pepper * 1 pound angel hair pasta

Directions
Bring a large pot of salted water to a boil for the pasta.
Season the chicken with salt , pepper or your favorite seasonings .Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes.
Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree
Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes.
Drain and transfer to a large bowl. Add the pesto and toss, top with the chicken, Taste for salt and pepper.

Cooking.com has "Try-Me" Pieces from Top Brands specially priced for you!

Chicken and Hearts of Palm Pie

2009-06-06T18:15:00Z

Chicken and Hearts of Palm Pie

This Chicken Pie is called in Portuguese Empadao de Frango. It is well known in Brazil and very delicious , tasty , flaky .
I know the recipe is quite big , but is simple to do it .

Ingredients

3 cups all-purpose flour
A pinch of salt
1 cup milk
1/2 cup olive oil
3 Eggs
1 tbsp. baking powder
2 boneless skinless Chicken breasts
1 tbsp. vegetable oil
2 onions, chopped
2 cloves of garlic, finely chopped
3 cups sliced fresh tomatoes
3 tablespoons tomato paste
2 cups hearts of palm, drained and chopped
1 1/2 cups pitted black or kalamata olives, drained and chopped
1 cup kernel corn or same amount frozen corn
1 cup peas or frozen peas
1/2 cup chopped fresh parsley
same amount chopped green onions
Salt and pepper to taste
1 egg yolk to brush

Preparing the crust

1. Mix all of the ingredients except the baking powder in a large bowl with a blender or by hand.
2. Add baking powder and mix with a fork. Set aside while filling is prepared.

Preparing the filling

1. season chicken breasts with salt and pepper and cook in water until through. Let cool. Dice chicken into small pieces.
2. In large frying pan, heat oil over medium heat. Cook onions and garlic for 5 minutes or until softened.
Stir in the tomatoes, tomato paste , hearts of palm and olives. Bring to a boil. Reduce heat to simmer and cook for 15 minutes, stirring occasionally, or until tender but not runny.
3. Stir in corn, peas and parsley. Season to taste with salt and pepper and remove from heat. Filling should cool before assembling pie.
Assembling the pie
1. Roll out two-thirds of dough to large rectangle. Fit into bottom and up sides of 13 X 9-inch (3 L) glass baking dish.
Spoon in filling.
2. Roll out the remainder of the dough and place over filling. Pinch edges of dough together to seal. Flute edges if desired or crimp with a fork. Brush crust with yolk of 1 egg beaten.
3. Bake at 375° F (190° C) for approx. 30 minutes until dough is golden.

Fast Off the Grill Chorizo Quesadillas

2009-05-31T19:54:00Z

Fast Off the Grill Chorizo Quesadillas

Another great option -

Grilled Chicken Fajita Quesadillas By Cristie Will

Ingredients: 1-packet Taco seasoning mix 2-tablespoons Fresh lime juice 1-tablespoon Fresh lemon juice 1-teaspoon Honey 1-teaspoon Sugar 1-pound Chicken breast, boneless & skinless, sliced 1-large Red bell pepper cut into strips 1-medium Onion cut into strips ½-cup Black olives slices 1-large Avocado, pitted, peeled and thinly sliced 2-cups (unces) Mexican blend shredded cheese 8-large Tortillas (8-inches in diameter) Salsa & sour cream (optional toppings) Instructions: Preheat grill for about 10 minutes. Mix taco seasoning, fresh lime juice, fresh lemon juice, honey and sugar in a medium bowl. Add sliced chicken breast; toss to coat and set aside. Put red bell pepper strips and onion strips in grill basket and place on grill. Be sure to spray grill basket with cooking spray unless you have a non-stick grilling basket. After placing grill basket with veggies on grill close the cover and grill for about 4 minutes or until tender. Remove from grill and cover to keep warm. Place chicken strips on grill. Close grill and grill about 4 minutes or until chicken is no longer pink. Take four tortillas and layer veggie mixture, chicken, olives, avocado and cheese. Top with remaining four tortillas. Put one quesadilla at a time on the grill. Close grill. Grill about 5 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Top with salsa and sour cream, optional. Serves 4 Note: Be sure to try the Cedar wood plank to your grill and place quesadillas on the wood plank. Visit Crisites Cookin and check out the monthly specials and be sure to submit your favorite recipe to win a "Gotcha Covered" Apron. Be sure to check for her new cookbook "The Real Thing, Restaurant Recipes". Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at www.cristiescookin.com and www.tjstokes.com.EzineArticles.com/?expert=Cristie_Will Article Source:

Lemon Garlic Marinade Salmon

2009-05-29T17:57:00Z

Salmon Recipe With Lemon Garlic Marinade

Here is a salmon recipe that incorporates a tangy lemon garlic marinade and fresh rosemary to make for a very tasty and healthy meal.
The great thing about this recipe is that it only takes a few simple ingredients and a minimal amount of preparation and cooking time.
The zesty lemon and pungent rosemary draw out the flavors of the fish and make for an elegant and delicious feast.
The ingredients you will need include two salmon fillets, two lemons, four sprigs of fresh rosemary, 1 tablespoon of olive oil and sea salt.
Be sure to choose fresh salmon for this recipe. The fish should have no odor and the gills should be a healthy pink color. Be sure to cook within one to two days and refrigerate right away upon purchase. You want the rosemary and lemon to enhance the flavor of the fish and not be too overwhelming. Preheat your oven to 400 degrees.
Thinly slice one of the lemons and layer in the bottom of a glass baking dish along with a few sprigs of rosemary. Set the fillets on top of the rosemary and lemon slices.
Sprinkle sea salt over the fish and place rosemary sprigs and lemon slices on top. Use the juice from the second lemon and squeeze over the fish along with a drizzle of olive oil. Bake in the over for approximately twenty minutes or until the salmon flakes easily with a fork.
While the fish is baking you can prepare the rest of your meal. This salmon recipe goes well with a rice dish (wild rice goes extremely well), a salad and fresh bread. As you can see this is an elegant, yet simple meal that can be easily and quickly prepared.
Discover your favorite salmon recipe at easy salmon recipe. Article Source: EzineArticles.com/?expert=Jules_Wright

Beef or Chicken Stroganoff a la Brazilian

2009-05-21T17:24:00Z

Beef Stroganoff

Stroganoff is very popular in Brazil , even though it isn't a Brazilian Dish .

Beef Stroganoff or Beef-Stroganov (in Russian: Беф-Строганов Beef-Stróganov) is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North America, Australia, South Africa, Lebanon and Brazil, with considerable variation in the actual recipe. Beef stroganoff is also very popular in Brazil and Portugal, under the name "estrogonofe" or "Strogonoff". The Brazilian variant includes diced beef or strips of beef (usually fillet mignon) with tomato sauce, onions, mushrooms and heavy whipping cream. Stroganoff is also often made with strips of chicken breast rather than beef (also called Fricassee in some restaurants in Brazil). It is commonly served with crisp potato straws, as in Russia, but with the addition of white rice. Sometimes one can also see creative servings of estrogonofe, such as a pancake filling, a topping for baked potatoes, or on pizzas. It is so popular among Brazil's urban middle class that there are fast-food chains dedicated to it in the food courts of many Brazilian shopping malls. Many recipes and variations exist: with or without wine, with canned sweet corn, with ketchup instead of tomato sauce .(see wikipedia)

Recipe -
1.3 pound of fillet mignon(you can substitute for chicken breast) * 1 tablespoon of oil * 1 tablespoon of mashed garlic * 1 teaspoon ready seasoning of garlic and salt * 4 large ripe tomatoes * 1 onion * 50 ml of cognac or dry red wine * 1 box of heavy cream (200g)
* 300g of mushrooms * 1 tablespoon of ketchup * 1 tablespoon mustard * 1 tablespoon of Worcestershire sauce * chopped Parsley

How to prepare : Begin seasoning the meat already cut into cubes or slices with garlic and salt . The butcher can do this for you. . In a pressure cooker of 4.5 l, heat the oil and fry the meat little by little , just enough to seal and not to add too much water ( what I do is fry into 3 phases ). Reserve the cooked meat aside and cover .
After that, add all the meat back into pan, put the pure crushed garlic, mix and add the cognac or wine and let it evaporate.
Blend the tomatoes with onion and put over meat in the pressure cooker. Cover it and after taking the pressure, cook for 15 minutes. Turn the heat off , release the pressure and open the lid .
Go back to a medium heat to thicken the tomato sauce for about 15 minutes. .
Add the mushrooms, the ketchup, mustard and Worcestershire sauce, mix, taste and see if more salt is needed .
Finally , low the heat add the heavy cream , toss , sprinkle with parsley and is ready to serve .
Stroganoff is usually served with white rice , potato sticks and salad .

Chef 5 minute meals is a great option for a busy lifestyle and to stock up for in case of natural disasters or emergencies .

Brazilian Feijoada ( Black Beans Stew with Pork Meat )

2009-05-20T21:43:00Z

Brazilian Feijoada

Feijoada is a stew of beans with beef and pork meats, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portuguese colonies. In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions .
The Brazilian feijoada is prepared with black turtle beans, with a variety of salted pork and beef products such as salted pork trimmings (ears, tail, feet), bacon, smoked pork ribs, at least two types of smoked sausage and jerked beef (loin and tongue).
This stew is best prepared over slow fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.
Side dishes - In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens (couve mineira), lightly roasted coarse cassava(yuca) flour (farofa) and a peeled and sliced orange. Other common side dishes are boiled or deep-fried cassava, deep-fried bananas, and pork rinds (torresmo). A pot of hot pepper sauce is often provided on the side. The meal is often washed down with cachaça, caipirinha or beer.( see wikipedia)

Brazilian style Potato Salad

2009-05-09T18:54:00Z

This delicious and refreshing Potato Salad is a staple in Brazil and for some A MUST HAVE in every Brazilian cook out (we call CHURRASCO).
It`s a great barbecue side dish .
Measurements are approximate and are to your taste .

Brazilian Style Potato Salad

4 to 5 potatoes
6 baby carrots
3 eggs boiled
1 cup frozen peas
1 cup frozen corn
1/2 cup apple cut into small cubes
10 olives
1 small can of palm hearts
1 cup mayonnaise Hellman's or Best Food
1 tablespoon olive oil
1tablespoon finely chopped parsley
1 tablespoon chopped green onions
1 teaspoon white vinegar
salt and black pepper to taste

Rinse the potatoes and cook them in water and salt.
Cut the carrots into small slices and cook in water .
Cook the green peas and corn in water just until defrost ( you want to keep as fresh as possible ).
Drain the hearts palm and cut into small pieces .
Cut the olive into small slices .
Boil the eggs and when cold slice or cut into pieces .
Once all vegetables are cooked , drain the water , allow them to cool down , save .
Peel the potatoes , cut into small pieces .
Put all the ingredients in a bowl , add the Mayo , the oil , vinegar , green onions , parsley , salt and black pepper
to taste .
Mix all together . Cover with plastic film and keep in the fridge until you serve .

SWEET POTATO ROLLS

2009-04-29T14:54:00Z

Sweet potato rolls

1 cup warm water
2 packages active dry yeast
2 sweet potatoes cooked and mashed
1/2 cup sugar
1/2 cup shortening
1 egg
1 teaspoon salt
5 -1/2 cups flour

In a large mixing bowl , dissolve yeast in water.Let stay for about 5 min.
Add the sweet potatoes , sugar , shortening , egg , salt and 3 cups of flour , beat .
Add remaining flour to form stiff dough .
Turn onto floured surface , knead until smooth and elastic , about 8 min .
Place in a greased bowl , turn once , cover and let it rise until doubled , about 1 hour .
Punch dough down and give the desired shape . It can be rolls , crescents etc...
Cover and let rise until doubled .
Bake at 375 for about 14 to 16 min.. or until golden brown .

I know most of us would think of Sweet potato rolls for thanksgiving , but in reality you can bake them in any occasion .They are very light and delicious !

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Passion Fruit Mousse

2009-04-24T19:43:00Z

Passion fruit Mousse ( mousse de maracuja )

I posted this recipe on my Squidoo Lenses but I also going to put here , because is so GOOD
and easy to make .

3 EGGS WHITES - 1 CAN SWEETENED CONDENSED MILK - SAME AMOUNT OF PASSION FRUIT JUICE OR FROZEN FRUIT - 1 ENVELOPE UNFLAVORED GELATIN .

Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water. Beat egg whites until stiff and fold into mixture. Add gelatin , mix all together . Pour into a dessert dish. Refrigerate for more than 1 hour .

BREAD

2009-04-22T18:13:00Z

Get a Bread machine and bake your own bread !

Bread machines are ideal for those who want homemade bread without the option of having a big oven. They are also called “bread makers” and work as an alternative to traditional ovens. They also knead, mix, and in some cases, preheat the dough before baking. They are made up of a pan with a center paddle closed in a small window or a dome-shaped oven. The bread of your choice Almost all kinds of bread machines have a timer and settings for different kinds of bread like whole wheat, rye, and white that come in different sizes, and most can accommodate the standard 1.5-pound loaf. Here are the types of bread machines you can conveniently use in your home: • Standard bread machine: Ingredients are added manually but there are models that have lap timers to alert you on when you can add the next ingredients. Even if they have less features compared to automatic ones, they offer more precision and control. • Automatic bread machine: This can be set to add the ingredients on particular times and is capable of mixing at preset speeds. Some models can be programmed for specific recipes, like pastries and simple cakes, and they come with two or more bread pans. The time and the pan When shopping for bread machines, check the pan type. Pick a bread machine that has a non-stick pan so you can easily clean and maintain it. You can also choose a pan made of thick-cast aluminium for thicker and browner crusts, or a thin pan for lighter crusts. Mind the time The bread machine should be able to bake in 3 hours or less. Remember that some breads may take longer to bake, but they should not be longer than 4 hours. Furthermore, consider the preheating and mixing cycles when checking the baking times. Shopping help / Consumer information A complete Guide to BREAD MACHINES is available in Picky Guide, one of the fastest growing online magazines giving free consumer advice and product information. Article Source: EzineArticles.com/?expert=Ilse_Hagen

WHITE BREAD RECIPE -

9 oz o water
1 tablespoon butter softened
3 cups bread machine flour
2 tablespoons sugar
1 1/2 salt
2 1/2 bread machine yeast or dry yeast
1 tablespoon dry milk

Bake at

Following I have some of the best rated Bread Machines with great reviews -

Carrot Cake

2009-04-20T13:34:00Z

Carrot Cake - the real carrot cake -
If there is one type of cake that we love the most , I believe this is the ONE .
This is a cake we usually had every weekend , pretty much .
It does not have the fruits and nuts , its all about carrots .
It is very moist and fluffy , deliciously orange mixed with that infiltrating chocolate icing .

3 chopped medium sized carrots
4 eggs
1 cup canola oil
2 cups of sugar
3 cups all purpose flour
1 tablespoon baking powder

Grease and flour a baking pan .
Preheat oven to 375 degrees .
Place eggs , carrots , and oil in a blender and mix it .
Add the dry ingredients - sugar , flour , baking powder and blend well .
Pour the batter into the greased baking pan and bake for about 30 to 35 min .

CHOCOLATE ICING -

5 TABLESPOONS MILK
1 TABLESPOONS OF BUTTER
3 TABLESPOONS COCOA
1/2 CUP SUGAR

In a small sauce pan cook all the ingredients together , at low heat , stirring constantly , until
it thickens .Spread over the cake and enjoy !

Yeast Rolls Recipe

2009-04-16T18:27:00Z

Yeast Rolls Recipe

Sometimes when I run out of bread I bake this rolls for my family . They are delicious and fluffy .
There was one occasion that my husband asked me if I really made or it was from the store?
I guarantee you that your whole family will love it , specially with a little butter .

1/2 cup shortening
1/4 cup sugar
2 teaspoons of salt
1 1/2 cups boiling water
2 tablespoons active dry yeast
1/2 cup warm water
3 eggs
7 cups of flour ( all purpose )
1/ 3 cup butter melted .

in a large mixing bowl , combine the shortening sugar and salt . Mix in the boiling water . Let it cool .
Dissolve yeast in warm water . Add this mixture , the eggs and 4 cups of flour to the shortening mixture , mix well .
Add the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic . Place in a greased bowl , turning once to grease the top .
Cover and let it rise until doubled . ( 45 to 1 hour ).
Punch dough onto a floured surface .Make little balls and place them 2 inches apart on baking sheets coated with cooking spray . Cover and let rise until doubled .
Bake at 400 degrees for about 12 min . Remove and brush with butter .
Here are some cookbooks that i recomend and also a Bread Machine (4 1/2 stars) by Ama

MOUTHWATERING BOMBOM

2009-04-14T01:21:00Z

I called my sister over the weekend to wish her a Happy Easter , and she gave me this recipe .
Of course I had to try it .
My advice to you is ..do it...specially if you love sweets , chocolate and yummy desserts !

Mouthwatering Bombom Dessert ( bombom aberto)

500g of chopped strawberry or chopped pineapple
2 cans of condensed milk
2 cans of nestle cream of milk
500g dark chocolate bar
2 tablespoons of margarine

In a medium sized pan put the two cans of condensed milk and the margarine .Take to a slow heat until incorporates .
Take out the heat and mix 1 can of cream.
In a microwavable bowl grate the chocolate and bring to a microwave to melt . After chocolate is melted mix the other can of cream .
In a dessert dish put one layer of the white cream , on top put one layer of the fruit of your preference and last the chocolate cream. Take to refrigerator until its cold enough to serve .

Some of the greats reviews about this book on Amazon :
Great way to please a sweet tooth !
The best dessert cookbook !
A must have dessert book !

COCONUT PAVE

2009-04-09T21:04:00Z

Coconut Pave -

I remember having this desert on Specials Ocasions such as EASTER or CHRISTMAS !
I assure you everybody will love it !

4 Cups of milk
8 tablespoons of sugar
7 tablespoons of corn starch
2 packages of coconut cookies ( I prefer using champagne biscuits or ladyfingers )
1 can of coconut milk

For the Syrup

200g of prunes
7 tablespoons of sugar
200 ml of red wine

How to prepare -

To begin with , whisk the corn starch with the milk , mix well until dissolved .
Take the mixture of milk and corn starch to a medium size saucepan , bring to a heat , add the sugar and the coconut milk and keep whisking until gets thick .

In a glassware type pyrex put one layer of cookies and cover with one half of the custard , add another layer of cookies and the rest of the custard . Let it rest for about 15 min , then cover with plastic and take to the fridge , let it get cold .
While the coconut pave is refrigerating , prepare the Syrup -

Bring to a heat a small saucepan with wine , sugar and prunes let it boil til it gets a thick consistency .
When you ready to serve .... you want to ... with every piece of pave put a prune and top with the syrup . enjoy !

YOU CAN ADD MORE PRUNES IF YOU WANT TO.

PAELLA VALLENCIANA

2009-04-06T14:41:00Z

4 CUPS OF RICE
8 CUPS OF FISH STOCK
8 LARGE LANGOSTINO
8 MUSSELS
1/2 POUND OF SHRIMP
1 CUP OF PEAS ( FRESH OR FROZEN)
2 CHICKEN BREASTS CUT INTO SMALL PIECES SEASONED WITH SALT AND PEPPER
150 G OF CHORIZO ( PORTUGUESE SAUSAGE)
1 DOZEN CLAMS SCRUBBED
I ONION CHOPPED
2 CLOVES OF GARLIC MINCED
2 RED PEPPERS SLICED
2 TOMATOES CHOPPED
1 TABLESPOON OF BUTTER
1/2 CUP OF OLIVE OIL
1/4 TEASPOON OF SAFRON OR TO TASTE
4 CUPS OF BOLING WATER
SALT AND BLACK PEPPER TO TASTE

HOW TO PREPARE -

IN A LARGE PAN FRY THE CHICKEN IN THE BUTTER AND OLIVE OIL UNTIL BROWN , TAKE THE CHICKEN OUT SET ASIDE AND IN THE SAME PAN PUT THE CHORIZO , LANGOSTINO AND FRY FOR ABOUT 3 4 MIN.. WHEN ITS DONE TAKE THE SAUSAGE AND LANGOSTINO OUT AND SET ASIDE.... IN THE SAME PAN FRY THE ONIONS , PEPPER , GARLIC AND TOMATOES ( IN THIS ORDER ) . ADD BACK TO THE PAN THE FRIED CHICKEN BREAST , CHORIZO AND LANGOSTINO AND 1 CUP OF BOLING WATER.
LET IT COOK FOR ABOUT 10 MIM .
ADD THE SAFRON , RICE , THE SEAFOOD , SALT , BLACK PEPPER AND 3 CUPS OF BOILING WATER MIX AND LET COOK FOR ABOUT 20 MIN IN A LOWER TEMPERATURE.
AFTER 15 MIN PAST ADD THE PEAS .
KEEP IT COVER UNTIL YOU JUST ABOUT TO SERVE .

This a great product if you don` t feel like cooking from scratch.
Just add your favorite seafood and VOILA !

DELICIOUS BRAZILIAN AMERICAN , LATIN RECIPES , REVIEWS AND MORE !

2009-03-31T04:00:00Z

I once had this neighbor, a bitter old man with a wooden right leg, who would do everything in his power to try and make my life absolutely miserable. Oh he'd yell at my kids, kick my dog, and even push my trash cans over when he walked on by. I didn't know why he did these things. To my knowledge we had never done or said anything to him that would warrant such treatment. Finally one day I had had enough. I was fitting mad and was going to put ol' Mr. Larson in his place (and maybe burn it down while I was at it). Soon after I started my walk over to his house I paused and then turned around. I had a better idea.

I remembered an old Bible adage "do onto others as you would want done onto you". This also coincided with my Mothers point of view "kill them with kindness", and I wanted to kill him. I decided on a more pleasant approach, one that didn't involve me yelling screaming and kicking things over to make a point. My approach was simply to look through my chocolate recipe book and find something that I might bake him (I was undecided about the arsenic at that point though). Maybe going down this route would sweeten him up a bit. So I flipped through my book and stopped immediately when I saw a recipe labeled "The Chocolate Recipe That Possesses Miracle Power". This one was perfect as I knew that it would take a miracle to sweeten up that old geezer.

So from my chocolate recipe book I made a couple batches of cookies, I nicely placed them in a tin, and placed a card on top. On the card I wrote "I was thinking of you today, I hope these cookies will bring you a smile". When I was done, I walked over to his house, placed the cookies on his door step and played the child's game of doorbell ditch. I ran like a scared kid after pelting the school bully with a dirt clod.

About an hour later, old Mr. Larson appeared on my door step. I opened the door. His was stern and mouth formed into a wrinkled frown that exuded anger. I braced for impact. What horrible thing was he going to do to me now? Just as I was about to start backing away I saw a tear stream down his cheek. This tear was followed by another, and then another. "I must have acted some Jerk to you" he said "I'm sorry. I never have been right since my car accident. After the accident I had several surgeries, one of them took away my ability to smile. An ability I didn't think I'd miss, until today"! Now we were both crying.

Mr. Larson and I have been great friends for five years now. Many more miracles have happened because of these miracle cookies; there was the one over at the nursing home, the one with the drunken soldier, oh yes and even the miracle with my husband (the cookies made him shut up for a while). But no miracle was so great as the one that started with this one chocolate recipe given to my now good friend Mr. Larson.

Chocolate Malted "Miracle" Cookies
Makes about 40 cookies

2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter flavored vegetable shortening
1/2 cup malted milk powder
1-1/2 cups brown sugar, packed firmly
2 tablespoons chocolate syrup
1 egg
1 tablespoon vanilla extract
1 cup milk chocolate chips
1 cup semisweet chocolate chips

In a bowl mix the baking soda, salt, and flour together, then set aside. In a large mixing bowl, using an electric mixer on medium speed mix the shortening, malted milk powder, brown sugar, vanilla, and chocolate syrup. Add the flour mixture very gradually, mixing until well incorporated. With a wooden spoon stir in the chocolate chips.

Shape the dough into balls about 1 inch around, then place on cookie sheets leaving 2 inches between each. Bake in a preheated oven at 350 degrees for 10 minutes, or until they become a light golden brown. Be careful not to overcook as they will become hard.

As a chef hobbyist I have found that the best recipes are the ones that begin with chocolate. In fact chocolate is my passion. My chocolate recipes are known all over the globe, but if you want a taste yourself, come and visit me at my chocolate recipe blog. You will be able to experience some of the most delicious and tempting dessert ever to be known. With passion comes experience, and with my experience you might just find a new passion. While you are there check out our scrumptious chocolate cookie recipe collection

Article Source: http://EzineArticles.com/?expert=Terri_Rohrer

Easy Pasta Recipe -

Traditional Italian Cooking - A super easy pasta recipe

Pasta Carbonara -

1 pound of fettuccine
50g of bacon ( or more if prefer )
1 teaspoon of black pepper
1/2 cup of chicken stock
2 egg yolks
1/2 cup of parmesan cheese
1/2 cup chopped parsley

2 tablespoons of olive oil

Bring a large pot of water to a boil. Add to that salt and a little stream of oil , add pasta and cook to al dente (9 min ) , reserve a little of that water 1/4 of a cup .
Meanwhile in a medium heat saute the bacon in the olive oil until crisp , add the chicken stock , 1/2 of the the pepper and reduce by half , reserve .
Meanwhile beat the egg , cheeese , black pepper and parsley and while whisking put a little of the boiling water .
Drain pasta and immediately add to the reduced bacon sauce , add the egg mixture and toss until thick , add more cheese if you like........BUON APPETITO !!!!

Pastas - I am not Italian but Italian food is my favorite of all . At least twice a week I make a different type of pasta for my family .

Which is the best authentic Italian cook book? This is a question I am asked often. I have lived in Italy for ten years and many of my family and friends in the USA, Australia and the UK ask me for advice as to which Italian cookbooks give you a real "taste" of Italy.

English language "Italian cookbooks" are everywhere but in my opinion very few have much in common with genuine authentic Italian cuisine. My wife, who is Italian and an excellent chef, is in full agreement.

There are some notable exceptions however and I hope to be able to present these in a short series of articles. The books I have selected fall into four categories. The first category is devoted to those books that give an overview of Italian cooking and feature recipes from all the regions of Italy. The other three categories focus on some of the lesser known but exceptional gourmet regions of Italy.

Well let's get on with the first of my picks:

Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier

Le Marche has very few good English language cookbooks focusing on the cuisine of the region. This is the best; the author is a native of Le Marche and an award winning chef. The recipes are 100% authentic. A refreshingly unpretentious book by a chef who will no doubt become a lot more famous in years to come.

For the other essential Italian food books you can wait for my next article.

Article Source: http://EzineArticles.com/?expert=Andrew_J_Smith

Pumpkin bread

Honestly I have made this Pumpkin Bread recipe many times & everyone always loves it. Your friends will just love to receive it as a gift from you! Of course it seems to be the most fun to make it in the fall, but you can make it anytime of the year.

Here's What You Need

1 + 3/4 cups all purpose flour

1 tsp. baking soda

1 tsp cinnamon*

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp ginger

1/4 tsp. ground cloves

1/2 cup butter

2 eggs

1 cup sugar

3/4 cup canned pumpkin

3/4 cup semi sweet chocolate chips

3/4 cup chopped walnuts

*If desired, 2 tsp. pumpkin pie spice can be substituted for cinnamon, nutmeg, ginger, and cloves.

Here's What You Do

Grease the bottom of a loaf pan

Preheat Oven to 350 degrees

Combine flour with soda, salt & spices. Set aside. Cream butter; gradually add sugar, cream well. Blend in eggs & beat well at low speed with your hand mixer. Add to this the dry ingredients & the pumpkin, alternating but beginning & ending with dry ingredients. Stir in chocolate chips and 1/2 cup of the walnuts. Turned into prepared pan & sprinkle top with remaining walnuts.

Bake at 350 degrees for 65-70 minutes. Cool; Drizzle with glaze. Let stand for at least 6 hours before slicing.

Spice Glaze Recipe

Combine 1/2 cup sifted confectioners sugar,

1/8 tsp nutmeg & 1/2 tsp cinnamon.

Blend into 1 to 2 tsp of cream or milk until it has the consistency of a glaze. Spread over baked loaf.

You can wrap in fancy colored cellophane or cellophane bag. Maybe yellow for harvest time or red or green for Christmas. Add a gift tag and you are ready to go. Great to serve for a brunch or at a fall tea party. Look for an amber to serve on for fall; or a pretty Christmas plate for the holiday season.

PLEASE VISIT MY WEBSITE:

Luanne R Oda aka NANALULU http://www.nanaluluslinensandhandkerchiefs.com Article Source: http://EzineArticles.com/?expert=Luanne_Oda
The New Best Recipes -

Now , if you love cooking..this is the book everyone should have !

I am going to share with you my favorite recipe on earth , our famous Brazilian Cheese Bread .

This is a typical recipe of BRAZIL having its origens in the State of Minas Gerais in the CENTURY XVIII . Its important to say that is gluten free and you can prepare this delicious pieces of heaven in differents ways here I will give you mine and if you like you can post yours and leave me your comments -

Cheese Bread of my Dreams -( PAO DE QUEIJO)

1/2 CUP OF OIL
1 CUP OF MILK
2 EGGS
11/4 CUP OF SOUR TAPIOCA FLOUR ( YUCA FLOUR )
11/4 CUP OF SWEET TAPIOCA FLOUR (YUCA FLOUR)
4 TABLESPOONS OF PARMESAN CHEESe
1 teaspoon of salt

Pheheat the oven to 400 degrees

Put all the ingredients together in a blender and mix for about 5 min.Transfer the mixture to already greased baking pans( I use mini muffin pans ) and place in the middle rack of the oven . Bake for about 30 min till golden and brown .
I suggest that you have this yummy bread with a good coffee ....enjoy !

http://www.coffeeandcoffemakers.com

Polenta ! Mama Mia !

Polenta is a dish made from boiled corn meal .This dish is very popular in many Countries and is a staple food throughout Northern Italy .
This dish is similar to mush or Grits with the difference that Grits are usually made from quickly cooked coarsely ground kernels .The Brazilian variety is also known as angu. Originally made by native Indians, it is a kind of polenta without salt nor any kind of oil. However, nowadays "Italian" polenta is much more common at Brazilian tables, especially in the southern and southeastern regions (which have high numbers of Italian immigrants), although some people still call it "angu". The city of São Bernardo do Campo is famous for its restaurants specialized in frango com polenta (fried chicken with fried polenta).

In this recipe a traditional Polenta leaves its place as a side dish to assume a place as a Main dish .

Polenta-

5 cups of water
2 cups of instant polenta

2 tablespoons of margarine
2 chicken bouillon cubes

1/2 teaspoon of salt

Chicken Sauce -

4 garlic cloves squashed
3 tablespoons of olive oil
1/2 cup of parsley and green onions chopped
2 chicken breast cooked and shredded ( I usually cook with salt pepper and a little paprika )
1/2 onion chopped
1 (28 oz )can diced italian tomatoes
salt and black pepper to taste

Heat a medium size pan over medium high heat , add onions and cook until translucent , add garlic and cook for about a min . Add salt and pepper , chicken breast and finally the diced tomato add a little water if necessary . Let it cook for about 15 min over medium slow heat .Add the parsley and green onions , take out of the heat and pour over polenta .

While you cook the sauce prepare the POLENTA-

Boil 4 cups of water with the chicken cubes in a medium size pot . Aside mix the instant POLENTA with the water left over and slowly add this to the boiling water as soon the chicken cubes is dissolved . Whisk continually until it gets tick , about 20 min .
After gets tick keep mixing for about 4 min and add the margarine , try it for salt and if needed add more.Put the polenta in a bowl or big plate and cover with the chicken sauce . ENJOY !

Delicious Mashed Potato -

4 gold potatoes
1 cup of heavy cream
4 tablespoons of butter
salt and black pepper to taste
1 tablespoon of chopped parsley
1 tablespoon of parmesan cheese

Warm the cream with the butter in a saucepan over medium heat until it melts , set aside.
Meanwhile put the potatoes in a saucepan with water and bring to a boil for about 20 to 25 min, put a little of salt .
Drain the potatoes and pass through a RICER into a large bowl , put the cream in and stir till absorbed , add the parsley , the cheese , add salt if needed . Serve immediately .

RICER - This is a kitchen utensil that everyone should have it .
It will make the perfect mashed potato and it is also highly recommended by Tyler Florence ( food network chef ) .

MYRECIPESREVIEWS.COM

Shrimp and Yuca Chowder ( Bobo de Camarao )

Angel Hair Pasta with Pesto Sauce and Chicken

Chicken and Hearts of Palm Pie

Fast Off the Grill Chorizo Quesadillas

Lemon Garlic Marinade Salmon

Beef or Chicken Stroganoff a la Brazilian

Brazilian Feijoada ( Black Beans Stew with Pork Meat )

Brazilian style Potato Salad

SWEET POTATO ROLLS

Passion Fruit Mousse

BREAD

Carrot Cake

Yeast Rolls Recipe

MOUTHWATERING BOMBOM

COCONUT PAVE

PAELLA VALLENCIANA

DELICIOUS BRAZILIAN AMERICAN , LATIN RECIPES , REVIEWS AND MORE !

Pastas - I am not Italian but Italian food is my favorite of all . At least twice a week I make a different type of pasta for my family .

Pumpkin bread

Now , if you love cooking..this is the book everyone should have !

I am going to share with you my favorite recipe on earth , our famous Brazilian Cheese Bread .

Polenta-

5 cups of water

2 tablespoons of margarine

2 chicken bouillon cubes

1/2 teaspoon of salt