Horya

Tuna sandwich with corn

Ingredients:
Just pack 2
14:00 - your mayonnaise
3 ml - k atoms
Half of the m - r salt
Way:
The modus operandi of tuna sandwich with corn

Ingredients are mixed together well

And then placed in the bread toast Almqaguirr supplier

And then enter the tuna sandwich with corn to the oven and leave until maturity

And submit a tuna sandwich with corn

Has aspirations in the life of a healthy and enjoyable

French Salad Sauce

Ingredients:
Option 2 tablets
2 tablets Islands
1 \ 4 head of lettuce
Amounts of ketchup
1 tablespoon mayonnaise
2 tbsp yogurt
1 tablespoon ketchup
Minced Garlic
Salt
Squash
1 can corn
1 can red beans
Way:
Cut vegetables, commensurate with the size of the pulses amounts of sauce, then mixed together and added to vegetables and mix all offers French Salad Sauce

Hearip beef soup

Ingredients:
99 grams of rice Cierip
Beef Steak 195 grams of fat evacuated
1:00 p.m. - PO olive oil
13:00 - Al-Salt and black pepper
3 cloves garlic, peeled and sliced
2:00 p.m. - PO ginger husked
3 fruit green onions cut into halves
9 Pieces mushroom + 5 large pieces chopped in half
125 grams of cooked broccoli, steamed
1 red pepper fruit
1 yellow pepper fruit
1 red pepper fruit

Amounts Sauce
3:00 p.m. - as that of the robbers Alouestr
14:00 - as that of the robbers Alsoiaaltrivp:
The modus operandi of noodle soup, beef
Put water in a pot deep and leaves on the fire until boiling
Noodles are then placed in a deep bowl and add to boiling water and cover the pot and leave until maturity
Drain and Alcieirip of water and put down the cold water so as not to stick
And then primed the pan and put them a little olive oil and beef steak, salt and black pepper
Leaves the meat mixture on the fire until maturity with the addition of ginger, onions, and mushrooms and broccoli
Raise beef steak from the fire and leave aside for 5 minutes
Then add the noodles to the soup, processed meat and placed much again on fire
And leave the soup noodles beef on the fire for 5 minutes
Offers noodle soup, beef

Chicken soup with cream

Ingredients:
1 chicken was boiled and chopped
2:00 p.m. - PO garlic crushed
14:00 - K. Butter
1:00 p.m. - as flour or white flour
1 cubic Maggie
2 cups hot water
2 tablespoons Rob or yogurt
1 / 4 m - r white pepper
Way:
The modus operandi of chicken soup with cream

Yuhmur garlic butter well and then add a cube Maggie, then add chicken and stir well

Placed tablespoon flour mixture and the volatility of the previous good

Then add a Aalme warm and left on simmer after Tthbl soup, salt, pepper

And let the soup to hold together the strength of soup

And then put the robe and turns in a circular motion fast

Leave chicken soup with cream on low heat for 3 minutes

Then pour in the cream soup, chicken soup pots

The chicken soup with cream

Noodle soup, tomato sauce

Ingredients:
2:00 p.m. - as olive oil

1 onion, chopped fruit average

1 fruit pepper minced

Quarter of a kilo meat small pieces

½ cup chopped parsley

1 packets of tomato paste

6 cups water

14:00 - Al-Salt

1:00 p.m. - r black pepper

1:00 p.m. - r cumin

Half a cup of noodles

½ cup chopped parsley
Way:
The modus operandi of noodle soup, tomato sauce

Equipping the average size and placed by the oil, then add to it the onion and pepper

And leaves on the fire until the onions are well Ithmr

Then add the meat to the cobra with a continuation of stirring for 5 minutes

And then is added parsley and tomato paste, salt and pepper and cumin

And covers the pot and leave on medium heat until maturity

Then add the vermicelli, mint leaves and vermicelli soup, tomato sauce on the fire for 25 minutes

Offers noodle soup, tomato sauce

Fried zucchini

Ingredients:
Cossa large grain
2 tablets of a lemon
Vibrio parsley
3-4 cloves garlic
Green hot pepper (to taste)
Way:
The work of fried zucchini squash cut thin round slices and then Nkulaiha parsley and come and Nfaramh smooth and sound the garlic and add lemon juice it and put hot pepper as desired on the fried zucchini and a pinch of salt

And eat fried zucchini and drizzle with the

The fried zucchini and well-being By Blogger

State Grant Helps Pierre Foods Remain and Expand in Claremont

State Grant Helps Pierre Foods Remain and Expand in Claremont

Gov. Bev Perdue today announced that Pierre Foods Inc., a national producer of high-quality, fully cooked meats and frozen sandwiches, will expand in Catawba County. The company plans to create 500 jobs and invest $16.8 million during the next three years in Claremont and retain more than 700 existing jobs at its facility there. The announcement was made possible in part by a $600,000 grant from the One North Carolina Fund.

“I am committed to creating new jobs for North Carolina and retaining the jobs we have in our state,” said Gov. Perdue. “Companies like Pierre Foods know they can build on their hard-won success with North Carolina’s skilled workers and top business climate.”

Pierre Foods, Inc., headquartered in Cincinnati, Ohio, is a world-class food manufacturer that uses high-quality, USDA-inspected meats and hearth-baked breads to produce a wide variety of frozen sandwiches and other handheld products for schools, food service, retail, vending and convenience store markets. The company has manufacturing facilities in Ohio, Georgia, South Carolina and in Claremont, where it employs more than 700 workers.

Through support from the One NC Fund, the company will retain the Claremont facility and its 700 workers and expand production by 500 new jobs to handle market growth in the Southeast and Midwest. Although wages will vary by job function, the new jobs will pay an annual average salary of $26,467.

“Pierre Foods is thrilled at this opportunity to support both growth in our business and economic activity in the state of North Carolina,” said Bill Toler, CEO of Pierre Foods. “We look forward to continuing our partnership with the state and thank all of our dedicated employees within the region for their contributions to our success.”

The One NC Fund provides financial assistance, through local governments, to attract business projects that will stimulate economic activity and create new jobs in the state. Companies receive no money up front and must meet job creation and investment performance standards to qualify for grant funds. These grants also require and are contingent upon local matches.

North Carolina continues to have a top-ranked business climate. Through Gov. Perdue’s JobsNOW initiative, the state will work aggressively to create jobs, train and retrain its workforce, and lay the foundation for a strong and sustainable economic future.

Through use of the One NC Fund, more than 40,000 jobs and $7 billion in investment have been created since 2001. Other project partners include: the N.C. Department of Commerce, N.C. Community Colleges, Catawba County, City of Claremont and Duke Energy

Cooking Japanese - Real Taste of Home Healthy Cookbook Recipes

Nowadays every one loves eating Japanese food। They seems to have a fascination with Japanese food, the way it is prepared into small little bite sized sushi, delicious grilled teriyaki, fresh salmon or cod fish in sashimi, the humble miso soup and soba noodles are jam-packed with nutrition and bursting with vitamins and minerals! The salmon and cod fish is high in omega 3, which is great for lowering cholesterol levels for a healthy heart। They provide the most optimum nutrition that our body daily needs. Every single dish is an art form packed with nutrition. It's simply ingenious!

The beautiful presentation and well-arrangement in Japanese food and the distinct taste of home recipes always fulfill one's appetite. However,eating out in Japanese restaurants does take a big chunk out of our budget. Cooking Japanese dishes by yourself is another alternative to save some money in the mean time to enjoy the real Japanese taste recipes from your own home.

Below are some Japanese taste of home healthy cookbook recipes which will definitely let you and your family enjoy a luxurious yet affordable dinner:

Tofu Dengaku
Japanese have a long history of eating miso-topped tofu. This nutritious dish came to be called dengaku, named for the wooden skewers on which it was sometimes cooked. These long skewers were reminiscent of the stilts worn in an ancient dance of the same name.

Making this dish is easy. First wrap the tofu with a clean dish towel. Put two plates on top of tofu leave aside to extract any excess moisture. Meanwhile, combine the 100g miso, 1 egg york, 2 teaspoons dashi, 2 teaspoons mirin and 2 teaspoons sugar in a bowl. Whisk until smooth. Preheat the grill, lightly brush the tofu blocks with little vegetables oil and grill until lightly brown. Thickly spread the miso mixture onto one side and sit under the grill again, miso side up for a few minutes or golden in color. Sprinkled with some sesame seeds and serve immediately.

Sake-glazed Salmon
Both savory and sweet often mingle in Japanese cuisine. These tender and juicy salmon slices are served with a lightly sweetened soy sauce and butter glazed. Usually serve with a vegetable side dish and a bowl of hot steamed rice.

You will need to have 500g salmon fillets lightly season with salt. Heat the oils in a frying pan and cook the salmon pieces with skin side down over medium-high heat. Cook about 3 minutes and reduce the heat to medium. Turn fish over and cook for further 2 - 3 minutes. Be careful not to overcooked the salmon. Remove the salmon from the pan, cover and set aside. Remove any excess oil from the frying pan, mix in butter, sake, soy sauce, mirin, sugar and ginger to the pan. Increase the heat and stir to dissolve the sugar. Bring to a boil and cook, stirring until slightly thickened. Drizzle the glaze over salmon.

French Onion Beef Broth Soup Recipe with Mustard

French Onion Beef Broth Soup Recipe with Mustard
The mustard in this beef broth soup recipe gives the dish a bit of a kick but be careful not to add too much. Likewise, the soy sauce boosts the meaty flavor, which contrasts so wonderfully with the juicy, sweet onions in this French onion soup.

Mustard and soy sauce are not ingredients in traditional French onion soup. Nor will you find mozzarella or provolone to be French onion soup cheese options for a classic French onion soup, but these ingredients do bring out the flavor of the other ingredients and this soup is delightfully different.

If you like the sound of a strong, meaty, red wine enhanced broth teamed with sweet, juicy onions, this soup will be everything you dream of. Top this red wine and beef broth soup recipe with a cheese crouton and you will really be able to savor the results. This is probably one of those great onion soup recipes that you will want to make again and again because it is so full flavored and an easy French onion soup to create.

Deliciously Simple French Onion Beef Broth Soup
Ingredients -

4 yellow onions, sliced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried thyme
2 tablespoons butter
2 tablespoons soy sauce
Salt and freshly ground black pepper, to taste
½ teaspoon dried mustard
6 cups beef broth
¼ cup red wine
8 slices toasted bread
8 slices provolone, mozzarella or gruyere cheese

Preparation:

Heat the butter in a big pot over a medium heat, and then add the onions, sugar, salt, and sauté for 5 minutes, stirring often.

Turn the heat down to low and let the onions caramelize for about 40 minutes, stirring occasionally. They are done when they are dark brown and soft.

Add the soy sauce, mustard, thyme, and wine.

Add salt and pepper to taste.

Let the wine cook down for a few minutes.

Meanwhile, top the toast with the cheese and broil until the cheese is golden brown and bubbly.

Add the broth to the soup and bring it to a boil.

Divide the soup between 8 serving bowls and top each one with a slice of cheese toast.

(Serves 8)

Simple and Elegant French Onion Soup

Simple and Elegant French Onion Soup
This is a classic recipe for French onion soup and a recipe that any French chef would be proud to make. The onions are caramelized slowly in this French onion soup recipe and then the broth and herbs are added to give body and flavor to the dish.

Shaping the bread into rounds the same size as your soup crocks ensures that the bread and cheese will form a complete covering for the soup in the traditional French onion soup style. You can trim the French onion soup serving bowl as the outline and cut around it.

Serve this delicious French onion soup straight from the broiler while the cheese is still bubbling and the wonderful aroma and look of this classic dish will impress everybody you serve it to. If you have, a set of matching French soup crocks this is an elegant way of serving this elegant soup. French soup bowls are a great investment because you can use them for lots of different kinds of soup recipes, not just French onion soup recipes.


French Onion Soup with Parsley and Thyme
Ingredients -

½ cup butter
1 tablespoon fresh thyme leaves, chopped
1 bay leaf
1 loaf French bread
Salt and freshly ground black pepper, to taste
¼ cup parsley, finely chopped
¼ cup Parmesan cheese, grated
½ cup melted butter
½ lb gruyere cheese, sliced
6 yellow onions, finely sliced
2 quarts beef broth

Preparation:

Sauté the onions in the butter until they are soft in a 6 quart soup pot over a medium high heat.

When all the steam is gone, the onions will begin to caramelize, so turn the heat down to low and keep stirring them often, until they are dark brown.

Add the parsley, bay leaf, thyme, and broth. Simmer the soup for 45 minutes, then season with salt and pepper to taste.

Slice the bread into rounds, which just fit inside your soup bowls, then toast them.

Divide the French onion soup between 6 soup bowls and put a slice of toasted bread and some cheese on top of each one.

Broil until the cheese is golden brown.

(Serves 6)

Basic French Onion Soup for Complete Beginners

This basic French onion soup is extremely easy and with only six ingredients plus seasoning, anybody can manage it, whether or not you have ever made French onion soup before। This is a very easy French onion soup to make but the results are pretty impressive and you will get a great home cooked flavor even though the recipe itself is extremely .The recipe calls for the onions to be sautéed until they are golden brown. To do this, you need to cook them in butter over a very low heat until they are soft and brown, stirring them every now and then. The onions need to be caramelized for the best French onion soup results and that means cooking them slowly over a low heat until their natural juices come out and they go brown.

You can either bake the soup at 350 degrees F for twenty minutes or broil it for about five minutes to brown the cheese. Broiling is quicker and simpler. Broil the soup four or five inches from a hot broiler element. When it is bubbling, melted and beginning to turn brown, it is ready. Serve this basic French onion soup steaming hot.

Basic French Onion Soup with Plenty of Flavor
Ingredients -

6 Vidalia onions
2 cans beef broth
1 beef bouillon cube
3 slices toasted bread
1 tablespoon butter
3 slices provolone cheese
Salt and black pepper, to taste

Preparation:

Melt the butter in a pan and sauté the onions until they are soft and golden brown.

Add the beef bouillon cube and beef broth.

Simmer the mixture for 20 minutes.

Adjust the soup seasoning, then transfer it to soup crocks.

Put the toast on top, add the cheese and broil for 5 minutes or until the cheese is bubbly.

(Serves 3)

French Onion Soup Recipes

French Onion Soup Recipes
The Very Best French Onion Soup Recipes
French onion soup is a beef broth and onion based soup, which is traditionally served with cheese and croutons on top. This is an ancient dish, which has been enjoyed for centuries, but it because especially popular in the United States in the 1960s when French cooking started to become popular on both sides of the Atlantic.

French onion soup and other types of onion soup make a very popular appetizer, lunch or even dinner. You might have thought there were only a couple of ways to make an onion soup recipe but there are in fact hundreds of different ways to make onion soup.

If you are new to soup making, you might appreciate a recipe for an easy French onion soup. Also, if you like the basic flavor of French onion soup cheese, fruit, and all kinds of herbs and spices can be used for a special flavor.

Onion Soup Recipes for Everyone
You might like to make a traditional French style onion soup with a big cheese crouton on top, flavored subtly with garlic, parsley and thyme or what about a healthy broccoli and French onion soup or a gourmet French onion soup with wine, Madeira or port?

If you like both onions and soups, there is bound to be an ideal onion soup recipe for you, whether it is thick or thin, basic or spicy and sweet or savory. There are lots of different toppings for onion soup too. You do not have to serve it in the traditional French style with a cheese topped slice of French bread on top of the soup.

Making Authentic Onion Soup Recipes at Home
French onion soup is easy to make at home and you can either make it for occasions when you have guests coming over or for the family. French onion soup is healthy and economical to make and the whole family will love it.

You do not need any special equipment to make your own onion soup and there are onion soup recipes for the stove, grill, broiler, and even the crockpot.

Onion Soup through History
Onion soup recipes have been made at least as far back as the ancient Roman and Greek times. Onion soup was seen as poor people's food since onions were cheap and easy to grow. Onions were fried, baked, and boiled in many Old World recipes and they were believed to have restorative powers.

More modern French onion soup recipes originated in eighteenth century France and they were made with caramelized onions and beef broth. The beef broth in the early recipes would have been made from beef bones, beef meat, and fresh vegetables but nowadays we can use a beef bouillon cube for a similar, yet not quite as authentic, flavor.

French onion soup can be finished off in a ramekin under the broiler, with gruyere cheese and croutons on top. The modern French onion soup recipe we enjoy today is a direct descendant of seventeenth century French bouillon.

The Easiest Onion Soup Recipes
Onion soup is one of the easiest soup recipes to make and even basic onion soup recipes are delicious because the beef broth and onion alone have plenty of flavor to offer, without seasonings, herbs, or spices being necessary to give taste.

If you want to add herbs, spices, port wine, Madeira wine or something else, for some flavor, go right ahead. Onion soup goes nicely with all kinds of other flavors and the sky is the limit with what you add to the basic onion soup recipe.

Classic and Delicious French Onion Soup
Perhaps you have tried French onion soup in a French restaurant or maybe you have made a French onion soup copy cat recipe yourself at home. Onion soup, and especially French onion soup, is a classic and timeless recipe and there are plenty of tasty variations. Some people like to add garlic to onion soup recipe to bring out the onion flavor. Others like to add a splash of port, wine, Madeira, or sherry to the French onion soup just before the end of the cooking time.

French Onion Soup Styles
There are different styles of French onion soup so you can make whichever type you like, depending on what you are in the mood for. If you are having a dinner party, for example, you might like to make a traditional French onion soup recipe, complete with Gruyere cheese and croutons. For a warming family dinner, you could try a flavorful broccoli and French onion soup recipe or even a crock pot French onion soup so it can cook itself while you are out. Whether you are aiming for a tasty, family friendly style of soup or something more authentic and classic, there is an easy French onion soup recipe for every taste.

A Look at Greek Cuisine and Greek Soup Recipes

The Greeks love soup and "fassolada" is the national dish of Greece. This bean soup is really delicious. Grains often feature in Greek soup recipes and this might be pasta, spaghetti, or rice. Lemon and rice soup is another Greek favorite.

Recipes from Greece are usually elegant and simple. The flavors range from aromatic to bold and the textures range from smooth and soft to crunchy. Greek food is usually nutritious and fresh produce is widely used. Lamb and pork are the most popular meats in Greek recipes. Olive oil, which is a healthy fat, is used in this cuisine.

Greek soup recipes are served for lunch or as an appetizer before dinner. A lot of Greek soups are quite watery, rather than thick and filling, because the entree will arrive afterwards. Greek soups are often flavored with fresh herbs, citrus and meat or fish. Beans and vegetables are popular ingredients too.

Lukewarm Dishes for Maximum Flavor

A lot of Greek dishes are traditionally served at room temperature, rather than chilled or hot, which might seem unusual but a lot of foods actually taste better when served lukewarm.

Cheese, for example, is often left out before serving because it is more flavorful and the same goes for meats and some salad vegetables. If you are making Greek food for a buffet, letting it reach room temperature will only make it more authentic.

Greek salad is especially good served at room temperature and if you want to make a simple Greek salad, combine some cubes of feta cheese with black olives, lettuce, tomatoes, and fresh oregano. A dash of extra virgin olive oil and some salt and pepper finishes it off nicely. Feta cheese is salty and flavorful and it features in some Greek dessert recipes too.

How to Make Greek Pasta and Vegetable Soup

Known as bourou-bourou soup in Greece, this delicious Greek soup recipe is flavored with tomato, red pepper, and black pepper. The flavor mainly comes from the vegetables used to make it. If you want to clear out your vegetable drawer in the refrigerator, making this authentic Greek soup is a great way to do just that. Use any vegetables you want.

What you will need:


1 chopped fresh tomato
9 oz spaghetti, broken into 1 inch pieces
1/2 teaspoon hot red pepper flakes
1/2 teaspoon black pepper
1 peeled, chopped potato
1 chopped green bell pepper
1 1/2 tablespoons tomato paste
3 peeled, chopped carrots
2 tablespoons olive oil
1/2 teaspoon salt
1 chopped bunch celery
How to make it:

Put the vegetables in a soup pot and add enough water to cover them well. Bring the soup to a boil over a moderate heat, and then cook the soup until the potato is soft and all the vegetables are tender. This should take about twenty minutes.

Stir in the tomato paste and boil the soup for five more minutes. Add the olive oil, salt, black pepper, and red pepper. Add the pasta and keep cooking the soup until the pasta is al dente. Serve hot or warm.

Greek soup is delicious and if you like to try international soups, what about making a French onion soup recipe for dinner tonight? Onion soup is healthy as well as delicious and it is so easy to make.

Czech Cuisine - Easy to Prepare Czech Style Steak and Pepper Stew

Czech cuisine is among the heartiest and easy to prepare anywhere. As an added bonus, most Czech food is easy on the wallet. Here's one of our favorite recipes for steak and peppers, prepared in the crock pot...

This is my dad's recipe; he's been preparing it for years. He got the recipe from his mother, who was of predominantly Czech heritage. The recipe itself is called Czech pepper steak, which is a little bit of a misnomer because it is really more of a stew, especially when prepared in the crock pot.

We usually serve the dish over egg noodles mixed with minced onion and caraway seed, but you can serve it with anything you like. Mashed potatoes are another ideal accompaniment, and rice works well too.

Here's what you need to prepare this hearty, delicious stew:


2 pound tri tip roast, cut into stew size pieces of your liking
1 medium onion, minced
3 tablespoons vegetable oil
2 small garlic cloves, sliced or minced
1 cup canned beef stock
4 bell peppers cut into 1/4 inch strips
2 teaspoons Hungarian sweet paprika
8 ounce can of tomato paste

After you've got all the ingredients together, it is a really easy dish to prepare. First, heat the vegetable oil in a skillet. Brown the meat and add the minced onion about half way through the browning process.

Transfer the meat and onion into a crock pot. Add the garlic, beef stock, paprika, and garlic. You can add a cup of water to the mix if it appears you will need more liquid.

Set on low and let simmer for four hours. Then, add the peppers and let simmer for another ninety minutes. We add the peppers later so they don't get soggy in the crock pot, but there's nothing wrong with adding them at the beginning if you need to be away from home.

So, the total cooking time is five and half hours. The meat will be fork tender! Serve over (or with) the side dish of your choice and enjoy!

One note about paprika. Be sure to use sweet Hungarian paprika and not Spanish. There is nothing wrong with the Spanish variety but it will impart a distinctly different taste. Hungarian paprika is sweeter and works perfectly with the peppers and stew meat.

Also, feel free to substitute different peppers for bell peppers. We like bells because they are hearty, mild, and don't overwhelm the meat. But if you like a little heat, a Hungarian wax pepper is another good choice.

Coastal California Cuisine

Less than four miles from Los Angeles International Airport, nestled within some of the hottest real estate in Southern California, is the coastal community of Marina del Rey. Here, residents and visitors enjoy sunny skies, beautiful beaches, world famous Venice Beach, and the finest in waterfront dining. Instead of simply enjoying a well-prepared meal, Marina del Rey's outdoor dining opportunities transform great food into an unforgettable dining experience.

Regardless of the time of day or the type of meal you are looking for, Marina del Rey's outdoor dining opportunities are sure to tantalize your taste buds, whet your appetite, and satisfy your every culinary desire, all as you enjoy a breathtaking view of the Pacific Ocean, California's beautiful people, or the smiling face of your dining partner.

Start Your Day Right

Experts all agree that breakfast is the most important meal of the day. You can get your day off to a delicious start at one of the many outdoor dining establishments. You can enjoy a traditional American breakfast at Cousin Cheryl's, where you can also shop for unique gift baskets. If you happen to be aboard one of the many boats that call Marina del Rey home, you can have breakfast delivered from the Waterfront Bar & Grill, otherwise you can make use of their patio for some boat watching as you enjoy your breakfast.

Brunch is a great way to start your day with a group of friends. This outdoor breakfast experience combines morning ocean breezes, soft sunlight, and a delectable smorgasbord of breakfast treats from places such as Stones Restaurant or Jer-Ne Restaurant + Bar. Of course, if you'd rather grab something on the run, you can get some fresh-from-the-oven baked goods from Noah's New York Bagels or a gourmet coffee from Joni's Coffee Roasting Cafe before heading to the beach.

Cafe Lunches, California Style

Nothing beats sitting at a waterfront dining facility in Southern California, watching the people pass, checking out the boats, and simply enjoying the good life. There are dozens of cafes in Marina del Rey that can provide you with an excellent outdoor dining experience. Cafe Mermaids offers gourmet toasted sandwiches and fresh salads on their waterfront dining deck. If you prefer spicy Cajun food, The Angler's Choice is the place to go. This outdoor dining establishment is located conveniently in Fisherman's Village and is also a popular stop for the nightlife crowd. For real California flavor, you can't go wrong with the Organic Panifico Cafe. Panifico's waterfront dining deck offers a beautiful view as you enjoy organic soups, salads, sandwiches, and Mexican treats.

If you'd rather be on the water, be sure to try Hornblower Cruises, where you can enjoy lunch, dinner, or even brunch aboard one of their luxury yachts. They also offer wine tasting, jazz, and sunset cruises. There's nothing like dancing the night away as you sail through this mecca for movie stars, music legends, and royalty.

Dine In Style At The Water's Edge

Waterfront dining brings the beach community into an entirely different light each evening. Boats cruise past, displaying colorful lights that reflect across the water. You can dine elegantly on steaks and seafood at the Chart House, or dine on the freshest sushi available at SugarFISH. If you prefer a contemporary Californian menu, you are sure to enjoy your outdoor dining experience at either the Warehouse Restaurant or the Waterfront Restaurant.

Whichever meals you get to enjoy during your Marina del Rey visit, you are sure to be delighted with all of the waterfront dining possibilities!

The Variations of Chinese Cuisine

In recent years, China has become one of the most popular sources of just about any cuisine. This paved way for Chinese food to be renowned across the globe particularly countries like United States, UK, Australia and Western Europe. What many westerners usually do is they tend to group the dishes all together despite its regional variation. Different traditions have developed around different areas in China and this is mainly due to climatic conditions as well as ethnic make up. As China continues influencing the West, it worked as a win-win situation on both sides. This brought the establishment of various fast food chains along the streets of China encouraging an even freer economy.

Despite the differences of each region, what keeps them bonded together is the idea that meals should be kept pleasing to the eye, healthily balanced as well as contain the best and freshest ingredients available. As a tradition, dishes are served along with a hot tea or hot water since this is believed to aid digestion. However, beers and soft drinks have taken over and has become people's favorite in recent years. Meat like chicken and pork has become in demand and has been a huge part of working people's daily diet. Also, beef is consumed and comes in very thin slices. Vegetables, as always, are a mainstay in many Chinese cuisines and it comes in a wide array of choices.

One of the most in demand menu choices is the Sweet and Sour Pork. Dishes that contain beef as the main ingredient are usually cooked with noodles together with black bean sauce or cashews. Recipes that make use of chicken include Lemon Chicken, Honey Chili Chicken and also Chicken with Lychees. In general, Chinese food dishes are typically served accompanied with bowls of rice or noodles. Vegetables are spared from being overcooked to make it taste crispy and fresh. The most common vegetables being used are green beans, eggplant, zucchini, mung bean sprouts and mushrooms. Also, included are Chinese cabbage, Chinese broccoli as well as bok choy.

Coastal areas in China have their own traditional cuisine with seafood as the main ingredient. This includes both freshwater as well as deep-sea fish dishes. Prawns, crab, squid, shark fin and scallops are all favorite ingredients.

Chinese food dishes are never complete without a steaming hot bowl of soup. It is especially welcome during cold weather especially Chinese winters and is a great way of using up leftovers. Stock, as it is called, is often made out of meat, chicken or vegetables. Sweet Corn Soup has become a favorite among Westerners the same as Szechwan Soup, which is made from pork, ham, mushrooms, red pepper, prawns as well as chicken stock.

When talking about cuisines per region, one of the most internationally in-demand is the Cantonese cuisine. These dishes are typically made up of meat or chicken but also include Shark Fin Soup and Steamed Sea Bass. Generally, Cantonese cooks prefer to stir fry, saute, steam or deep fry. What makes Chinese food unique from other kind of dishes as it make use of soy sauce, rice vinegar or oyster sauce instead of spices to give flavor.

Are you looking for the best place to dine and enjoy the sumptuous dishes of Chinese food? If you're just around the corners of Southern California, watched this video I just posted and learn about the best Chinese Food Resaurant in Riverside offering you a fine dining experience at an affordable price.

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

Yea Mon - Jamaican Cuisine

The cuisine of Jamaica is definitely unique and quite flavourful, bringing with it a blend of the island's local harvest and spice. The island's food is represented by Jamaica's motto, "Out of Many, One People". Jamaican inhabitants have come from around the globe, including the British, Dutch, French, Spanish, East Indian, West African, Portuguese and Chinese, who brought with them their own unique cooking techniques, flavours, and spices, blending them with the island's bountiful harvest.

The original inhabitants of Jamaica were the Arawak Indians, who died out after the arrival of the Spanish in 1509, due to disease and overwork. The Spanish then began importing slaves from Africa to replace their workforce. The Spanish brought with them their own culinary influence. As well, many Spanish Jews also arrived during the Spanish rule and contributed their influences to Jamaica's cuisine, such as a dish still popular today, escovitch fish.

In 1655 the English took over Jamaica from the Spanish and turned much of the land into sugar plantations. The English influenced the development of one of Jamaica's most popular foods, the Jamaican Pattie, a spiced meat turnover that is the equivalent of the island's hamburger. Many varieties of Jamaican patties are found in many grocery freezers today.

A century later, indentured labourers of Chinese and East Indians replaced the African slaves after emancipation. These immigrants influenced the curry dishes that grace nearly every Jamaican menu today, such as curry goat, chicken and seafood.

A point of interest is in the Jamaica population of the Maroons. The Maroons are people descendant of escaped slaves of the Spanish, fierce fighters who took to the hills and were never recaptured. They settled in a remote hilly region south of Montego Bay in Cockpit Country. The Maroons now live in a completely self-sustained existence off the land are known as the island's greatest herbalists.

As seen from above, Jamaica's food is influenced by its history. "Bammie", a toasted flat cake eaten with fried fish today, was made from the cassava grown by the Arawaks. The Maroons, slaves who were always on the run, devised a way of "jerking" meat (through spicing and slow cooking pork) that is popular in Jamaica today. Breadfruit, yams, root vegetables and ackee were brought from Africa to cheaply feed the slaves. It is said the breadfruit arrived with Captain William Bligh on the Bounty. And, as mentioned, the Chinese and East Indians brought with them their contributions of exotic flavours in their curry and other spices.

Added to the contributions of the foreign influences, indigenous vegetables, such as cho-cho (a squash-like vegetable) and callaloo (similar to spinach) are also popular in Jamaican cooking today, along with the island's fruits of bananas, coconuts, mangoes and pineapples. Among the more exotic fruits popular in Jamaica are guineps, pawpaw, sweetsops and the star apple.

The native pimento tree brings allspice to many Jamaican dishes, as do ginger, garlic, nutmeg, and the Scotch Bonnet peppers, which are considered some of the hottest peppers on earth. The Scotch Bonnet is essential to making the jerk pork, chicken and fish for which Jamaica is famous. The Maroons marinated meat for hours in a mixture of peppers, pimento seeds, scallion, thyme and nutmeg, and then cooked it slowly over an outdoor pit lined with pimento wood. Jerk stands can be found all over the island today offering tourists and inhabitants alike the unique spicy flavour famous all over the world.

Negril, located on Jamaica's western shore, is famous for its "hippie" era. Hippies set up a colony there and enjoyed a laid-back lifestyle and "ganja". From here, vegetarian meals abound.

Middle Quarters, an area of the south coast, offers dried peppered shrimp which is sold by the bag. Stamp and Go (saltfish fritters eaten as an appetizer) and mackerel Run-Down (pickled fish cooked in seasoned coconut milk until the fish just falls apart or literally "runs down"), as well as boiled green bananas and yams are served over the whole island.

Jamaica is also quite famous the world over for its Blue Mountain coffee, which gets its name from the Blue Mountains where the coffee beans are grown. The coffee industry in Jamaica began in 1725, when the governor brought seedlings from Martinique and planted them on his estate. Mountains cover approximately four-fifths of Jamaica, with the Blue Mountains reaching a height of 7,400 feet. The coffee is planted on terraces along the mountain slopes, 1,500 to 5,000 feet above sea level, and which is often shaded by avocado and banana trees.

Jamaica's national dish is saltfish and ackee, an island breakfast dish. Ackee, when cooked looks and tastes much like scrambled eggs. Ackee is poisonous until it is ripe and is always served cooked.

Rice 'n peas is also a popular island dish, but is not really peas but beans (usually red kidney beans.) Other favourite Jamaican dishes include red pea soup (again kidney beans, salted pig tails, beef and vegetables), hard dough bread, fish tea (a fish bouillon), Johnny cakes (fried or baked breads), mannish water (a spicy soup made from goats' heads), bulla (a spicy bun), stew peas (a soup of red peas or gungo peas), Solomon Gundy (an appetizer made of pickled fish) and festival (a type of bread).

As one can see, Jamaica offers a vast variety of dishes influenced by the island's history. From British, Spanish, African, East Indian and Chinese, the cuisine of Jamaica is quite flavourful and often spicy, and is a culinary experience that all will enjoy.

Belgian Cuisine

Belgium is quite famous for the food and drink that comes from the country. We have also heard of Belgian beer, Belgian chocolate, Ardennes paté, and of course, waffles. Some people also say that Belgium is also home to the world's best French fries (Dutch: "Frieten"; French: "Frites"), which are served by the numerous stalls (Dutch: "Frituur" or "Frietkot"; French: "Friture") found in Belgian town squares.

Belgium recipes are also quite interesting. Many combine French, German and Dutch influences. It has also been said that Belgian cuisine combines the best of French and German - offering the quality of French cuisine, but the portion sizes of German cuisine.

Some popular Belgian recipes include:

* Paling In 't Groen (French: Anguilles au vert) - Eel soup with mixed herbs.

* Luikse sla (French: Salade Liégeoise) - Green bean salad with bacon and onions, and dressed with vinegar.

* Gegratineerd witloof (French: Chicon Gratin) - Endives (a type of chicory) cooked with melted cheese.

* Viszooitje (French: Waterzooi de poissons) - Fish stew (bass, eel, carp or pike) containing a mixture of vegetables (carrots, leeks and potatoes) with butter, cream and eggs.

* Kippenwaterzooi (French: Waterzooi de poulet) - Chicken stew, similar to Viszooitje, and also containing a mixture of vegetables (carrots, leeks and potatoes) with butter, cream and eggs.

* Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - The Belgian version of Beef Bourguignon, cooked using Belgian beer instead of red wine.

* Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Belgian beer.

* Mosselen-friet (French: Moules frites) - Mussels with French fries.

Southern Fried Breaded Chicken Breast Drummies

Ingredient Statement: CHICKEN BREAST WITH RIB MEAT, WATER, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE PROTEIN PRODUCT (SOY PROTEIN CONCENTRATE, SOY LECITHIN, ZINC OXIDE, NIACINAMIDE, FERROUS SULFATE, COPPER GLUCONATE, VITAMIN A PALMITATE, CALCIUM PANTOTHENATE, THIAMINE MONONITRATE (B-1), PYRIDOXINE HYDROCHLORIDE (B-6), RIBOFLAVIN (B-2), AND CYANOCOBALAMIN (B-12)), SALT, SPICES, PARTIALLY HYDROGENATED SOYBEAN OIL, AUTOLYZED YEAST, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), SPICE EXTRACTIVES, SODIUM PHOSPHATES, GARLIC POWDER, ONION POWDER, SUGAR. CONTAINS: WHEAT, SOY

Indian Cuisine

The Indian cuisine is completely dependent on spices for taste and for enigmatic as well as inviting aroma. Indian cuisine is known for using a range of spices which are responsible for gaining acclamation for their cuisines worldwide. Most of the spices used in the dishes exhibit some of the best medicinal features.

The widely and popularly used Indian spices exhibit some of the best medicinal properties. These spices not only improve the taste and aroma of the food but also sooths and refresh the person. By knowing the key importance of these spices, most of them are used in the various dishes in order to improve the taste of the food. Since ancient times the spices used for cooking serves the three major rolls of medicinal, preservative and seasoning.

The most commonly used spices such as pepper is known for its most efficient and widely acclaimed for curing digestion related issues. Black pepper when used with garlic cloves and rock salt along with the meal regularly results in curing most of the digestion related problems. Turmeric is also used as the main ingredient of spices which has a very effective healing capacity.

Here are some of the most favorite spices which are very commonly used during preparing Indian food with their benefits.

Ginger - one of the most frequently used herbs, has the ability to improve the metabolic rate. It also suppresses nausea and vomiting which may be the result of motion sickness.

Peppermint - is used to improve the condition of your upset stomach as it exhibits a calming and numbing effect. It is also very effective during headaches, anxiety and flatulence etc.

Garlic - regular intake of garlic will result in decrease of blood pressure and cholesterol level. According to the researches, it also plays a very vital role in diabetes.

One of the most popular words of Indian kitchen is Masala which means the blend of several herbs and spices. Garam masala is one of the most important and must have blend of spices which is generally used for obtaining great spicy and inviting flavor. This is added just before serving the food in order to improve the taste and add some aroma to the dish. The conventional garam masala is a mixture of cardamom, black pepper, cloves and cinnamon.

Most of the people do not prefer to have spicy food and they avoid taking such food. But how is it possible to take out the spices from already prepared food. Here is the solution for the same, just spread out the seeds and white pit of the spices prior mixing chilies to the food. This will reduce the percentage of spice to a great extent as the spice is concentrated around the seeds. One can experience the intense taste of spices when they are heated along with ghee.

Along with advantages, one should notice that they also have several disadvantages if not used proportionately and also it will spoil the taste of your food. Inappropriate use of spices or other herbs in food will lead to some sort of health disorders. The effects of excessive use of spices are more distinct when their intake is quiet high.