Bread Banana Blog

When I was a little girl, I remember my Mom making this Asparagus roll-up appetizer for bridge parties she would host or go to. I remember them, because I would sneak into the kitchen snitch them off the platter she was putting them on.

It was the only way I would eat the funny little green tips when I was a little kid, which is why she probably didn't mind me sneaking them. Actually, in remembering that and getting the recipe from her, she told me that she made extras just so I'd eat them!

With Labor Day just around the corner, why not make these ahead of time, freeze, and then pull them out to bake right before you need them. Nothing could be easier.

This simple recipe never seems to go out of style. It gets eaten up in an instant and it's a healthy way to snack. What's not to love about it?

What you'll need:

- 20 thin slices of white bread

- 3 oz. Bleu Cheese

- 1 egg

- 20 asparagus spears (fresh or frozen and cooked crisp)

- 1/1 lb. butter (melted or less to cover bread)

First, trim the crust from the bread slices. Flatten each slice with a rolling pin. Then, blend the egg and cheese either by hand or in a food processor and spread evenly on each bread slice.

Next, roll 1 spear in each slice of bread. Dip each roll in melted butter. Place on a cookie sheet and freeze. Slice each roll into 4 pieces (thaw it slightly to make slicing easier.)

Bake at 400 degrees F for 15 minutes.

You can also make a variation by using whole wheat bread instead of white bread for a hearty flavor. Or try using pumpernickel bread or rye of some kind. The different breads give different flavors. White bread is the easiest to use, but the other breads add some interesting flavors that are hard to beat.

Delicious!

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content with one exception: If you need this article and it is not around Labor Day, please feel free to delete the sentence about Labor Day, otherwise all other content must remain intact and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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German diet will help you to lose 15 pounds fast and easy. This diet was developed by German nutrition experts for overweight women to solve their health problems fast and safe. Using this German diet you will be able to lose 15 pounds in 13 days.

This diet is very simple but it won't totally remove feeling of hunger, you will still feel easy feeling of hunger. If you agree to suffer from time to time from hunger to reach your goals, this diet is for you. On the other hand you will feel energy awakening in yourself, use it for physical activity or to do some physical exercises.

Here is the diet plan:

Monday

Breakfast: 1 cup of black coffee or tea without sugar and 1 small toast made of black bread.

Lunch: 2 boiled eggs, 80 g of spinach mixed with 1 teaspoon of vegetable oil and 1 tomato.

Dinner: 100 g of boiled chicken breast without skin, 150 g of vegetable salad made of tomatoes and green onions mixed with 1 teaspoon of vegetable oil.

Tuesday

Breakfast: a cup of black coffee or tea without sugar and 1 small toast made of black bread.

Lunch: 200 g of salad made of tomatoes and white cabbage mixed with 1 teaspoon of vegetable oil, 1 orange or 2 mandarins, 1 big apple or a few plums.

Dinner: 2 boiled eggs, 200 g of boiled chicken meat without skin, 80 g of green salad.

Wednesday

Breakfast: 1 cup of black coffee or tea without sugar and 1 small toast made of black bread.

Lunch: 1 boiled egg, 200 g of boiled carrots mixed with one teaspoon of vegetable oil, 100 g of low-fat cheese.

Dinner: 250 g of salad made of apple, mandarin, banana, pear or any other fruit.

Thursday

Breakfast: 1 glass of natural apple juice.

Lunch: 250 g of fried (fry without oil) or boiled fish, 1 tomato, 1 apple.

Dinner: 150 g of vegetable salad made of any vegetables and mixed with 1 teaspoon of vegetable oil or lemon juice.

Friday

Breakfast: 1 glass of natural carrot juice.

Lunch: 200 g of roast chicken (without oil), 100 g of vegetable salad made of any vegetables.

Dinner: 2 boiled eggs, 100 g of carrot salad made of boiled carrots mixed with lemon juice.

Saturday

Breakfast: a cup of tea without sugar and 1 small toast made of black bread.

Lunch: 200 g of fried (without oil) beef, 150 g of salad made of white cabbage mixed with lemon juice.

Dinner: 100 g of carrots mixed with 1 teaspoon of vegetable oil, 150 g of low-fat cheese.

Sunday

Breakfast: a cup tea without sugar and 1 small toast made of black bread.

Lunch: 200 g of boiled chicken without skin.

Dinner: 300 g of any fruits (apples, pears, plums, oranges, etc.).

For other 6 days repeat the diet plan beginning from day 2.

It is necessary to follow German diet as it is without changing sequence of dishes or menu. It is recommended to consume a big glass of water before each meal.

If you think that you will be able to follow this diet plan and it is very easy for you, try another German diet which will help you to lose pounds amazingly fast but it is still recommended to try 1 German diet plan which is above.

It is very simple but it's a monotonous diet. Here it is:

Every day it is necessary to eat 4-5 apples, 1 orange, 80 g of low-fat chicken, 2 small toasts made of black bread or 2 small slices of black bread. Duration of this diet is 2 weeks.

Get details of a remarkably successful quick weight loss strategy that will help you to Lose Pounds Fast.

For more information on this carefully designed and widely regarded program can also be found at:http://lose-pounds-fast.howtoeasyway.com/lose-pounds-fast/

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After working many years in a frozen dough factory supplying frozen products to bakeries, cafes and restaurants, I had the chance and the pleasure to get quite a lot of experience in the production of good quality frozen dough. A good quality frozen dough product is a product which, after having been frozen for up to 6 months, still comes out of the oven as beautiful, appetising, attractive to the eyes and tasty as a fresh product. So it gives me a great pleasure to share with you some of the secrets about frozen dough production.

First do not get mixed up with "Retarded Dough System" and "Frozen Dough Technology". Those are two different ways of processing the dough, the first one is very simple and the second one is very much more elaborate.

- The Retarded Dough System is just normal dough that we place in a normal freezer, to be used up at a later time, may be 1, 2, or 3 days later. This dough loses some of its performance capability during the freezing process and cannot be kept frozen for more than a few days only. This is just a convenient process that we can use in some short term situations.

- The Frozen Dough Technology on the other hand is a very detailed and specific way of processing the dough, that enable the user to get the optimum performance out of the dough which has been frozen for a longer period of time. This period of time could be from just a few weeks to a few months; 6 months being regarded as a maximum for a live dough containing yeast. This is exactly what this article is all about.

• First, how many kinds of frozen dough processes can we differentiate?

1) Ready to Prove Frozen Dough, good for most yeast dough and puff pastry as well.

2) Ready to Bake Frozen Dough, recommended especially for croissant and Danish pastry items.

3) Part Bakes Frozen Dough, good for bread items, not recommended for croissant, Danish pastry items, and sweet bread and bun items.

4) Full Baked Frozen Dough, good for sweet bread/bun and soft roll, not recommended for bread, croissant, Danish pastry and puff pastry items.

5) Raw Frozen Dough Ready to Bake (Proving in the oven), not available yet, new technology still under intense research and development.

• Critical points to succeed in frozen dough preparation

1) Make sure that the fermentation process does not start at any stage during the production.

To achieve that: one must control the temperature of the dough during all the different stages of the process, from the very beginning (mixing) to the very end (proving - baking).

Ideally dough temperature must not exceed 16°C (61°F) during the mixing, dividing and filling of the products.

After the blast freezing procedure the ideal storage temperature is from -18°C (64°F) TO -22°C (72°F).

2) To keep the dough temperature under 16°C (61°F), at all time during processing, is the most difficult part and to achieve this goal we need to:

a) Keep the room temperature at between 16°C (61°F) and 20°C (68°F).
b) Use cold flour. Before use, the flour should be stored in a chiller (+4°C) (39°F).
c) Use cold water from a chiller or a water cooler.
d) Replace 25% of the liquid used (water/milk) with ice flakes. Or if ice flakes are not available the use of icy cold water (+2°C) (35°F) is recommended.
e) Work the dough straight away from the mixer without or with as little rest as possible between the different stages.
f) Freeze the dough, after shaping and filling, as fast as possible and this is when we need a blast freezer to freeze the product very fast up to the core. Why do we need to freeze the dough as fast as possible? The answer is: To bring the temperature deep inside the products to around -8°C (17°F) to -15°C (5°F) very fast, around 10 to 30 minutes, depending of the size of the products. This way the ice crystals formed during the freezing process are very small and do not damage the dough structure. If the freezing process is too long (from 3 to 6 hours with a conventional freezer) the crystals formed inside the dough are very big and will damage the yeast and the gluten structure. Then in this case the product will be very long to prove and will not rise to its maximum desired size, this is typically a low quality frozen dough.

Now looking at each kind of frozen dough processes one by one, we can say that for bread items the part baked system is the best and gives very good results. For croissant and Danish pastry items (as well as bread items) the ready to bake system gives outstanding results, but demands strict supervision, good equipment and premise.

Regarding the ingredients used in the production of frozen dough, they are almost the same as for the normal type of dough except two slight differences.

• First, the yeast. Instant yeast and fresh yeast are both good to use but we always have better results with fresh yeast, products are faster to prove with more oven spring as well. Also when it comes to the quantity of yeast used, we have to increase it quite a lot (up to 2 to 3 times the normal quantity) to compensate the yeast dying during the freezing process.

• Second, the dough/bread improver used should be a special kind of improver for frozen dough only. There are many brands available on the market.

Hopefully this article has given you some useful things to think about before you start mixing the dough and I really hope you enjoyed this introduction to the process of frozen production.

If you need more information do not hesitate to contact me.

Enjoy your baking!

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Breakfast is the most important meal of the day, but it seems that with our busy lifestyles, breakfast has fast slipped down our list of priorities. Breakfast it seems, has been reduced to a sugary muffin and coffee on the go, losing all nutritional value.

Our body starts demanding a supply of energy as soon as we wake up, whether we've eaten or not. Our brain cannot store any energy for itself and constantly requires a supply of glucose. Not eating, especially in the morning, can hamper mental alertness and put a strain on both our bodies and brain.

Here are some tips for eating a healthy breakfast that will set you up for an energized and mentally alert day:

1) Avoid refined carbohydrates

These include white breads, bagels or pastries. Normally refined carbohydrates have a high GI (glycemic index). This means that glucose is released rapidly into the blood stream, giving a very short-lived energy boost. Low GI carbohydrates such as wholemeal/ wholegrain breads, and cereals release energy slowly, allowing you to have a constant supply of energy until your next meal.

2) Include protein

These can be from meats from dinner left-overs, eggs, bananas or milk. Protein helps keep you fuller for longer.

3) Fruit and Vegetables

Most fruit and vegetables contain no cholesterol and are of low GI. You'll also get a good dose of important vitamins, minerals and fiber.

5) Get Creative

If you're getting bored of cereal, then try another cereal or something different all together. You could try making exotic fruit smoothies or fancy omelettes.

6) When on the go

Not having time shouldn't be an excuse to not eat breakfast. Give ready made liquid breakfasts a go. A quick trip to your supermarket should be enough to show you the varieties available. Cafes usually serve healthy food with fresh ingredients. Try grabbing a sandwich on your way to school or work.

7) Just eat something

Even if you're in a rush, have something, anything. Some juice, a glass of milk, a piece of toast. Anything that provides your body with an energy source.

Always keep in mind that your body has been starved of nutrients for at least 8 hours while you sleep. Eating a healthy breakfast will restore the depleted nutrients. It will also give you the kickstart you need to begin your day on the right foot.

Boost your health with quality glyconutrients. Watch our glyconutrients videos [http://www.glycocinema.com] to learn how they can help you.

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It always seems like if you plant even one zucchini plant, you have enough zucchini to feed a very large family plus the neighbors. So, of course, there is then the question of what to do with all of that zucchini. It always amazes me that zucchini can taste so good in baked goods. Hope you enjoy these two baking recipes for zucchini!

Zucchini Granola Cookies

3/4 cup butter or margarine (softened)
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla
grated rind of 1 orange
3 cups grated, unpeeled zucchini
3 to 3 1/2 cups flour
1 teaspoon baking soda
1 cup butterscotch or chocolate chips
3 cups granola cereal

In a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in the butterscotch or chocolate chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.

Chocolate Zucchini Bread

1 cup brown sugar
1 cup sugar
1/2 cup margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 teaspoons baking soda
5 tablespoons cocoa
2 1/2 cups grated zucchini
1/2 cup milk chocolate chips
1/2 cup raisins
1/2 cup chopped nuts (optional)

In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips, raisins, and nuts. Grease a 9x13-inch pan and pour the batter into it. Bake in a 350 degree oven for 1 hour.

Jill Seader shares more baking recipes with you on her baking site, http://www.YourBakingStory.com Enjoy the recipes and submit your own baking recipe and story today. Happy Baking!

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There is always a danger of getting burned in the kitchen, by its very nature a kitchen presents hazards from heat producing appliances that can result in a nasty burn. Ovens, hotplates, hobs, grills and kettles all produce enough heat to give you a burn if you are not careful. This article addresses ways in which you can minimize the risk of burns in the kitchen to yourself, your family members, guests and pets.

You should never hang kitchen utensils behind the stove, hot plate or grill. This is because when you reach over to get a utensil you might have to reach over a hot saucepan or other hot surface and put yourself in danger of getting burnt.

If your hob or hotplate has front and back burners or elements then always use the back ones when you can and turn the saucepan handles away from the front. This prevents children, pets or yourself from getting burned by brushing against or knocking over a hot cooking utensil. Never leave hot items like spoons or ladles near the edge of the work surface where a child or pet could reach them.

Do not cook while wearing artificial nails. If you are handling hot food and pans they can get hot and melt while still attached to your fingers. This can give you a nasty burn.

Tell your children that cannot touch the oven door. Only touch the oven door yourself by using the handle and always use oven gloves or a towel. Having an eye level oven is a good idea. Not only is it easier to use but it also keeps the hot door out of reach of small children.

If you have long hair do not just tie it back in the kitchen. Tie it up in a bun or wear a hat. The same goes with clothing. Roll up your sleeves if they are long to keep them from catching on fire from a hot surface.

In conclusion, the kitchen has many dangers of getting burnt. Burning yourself, your family members, guests or pets is an experience to be avoided. By following the suggestions in the article I hope that you will find it easier to keep everyone in your kitchen area safe from burns.

Chris enjoys writing articles about the home. He likes to listen to music while he writes and has a website about Portable CD Players. Which includes a page about the different sorts of Girls CD Player systems that are available.

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Nutmeg is a spice that has been used for thousands of years in a number of different dishes. It is a favorite for recipes that contain fruit and many baked goods. Since the first century, cooks have been grinding the nuts (sometimes called seeds) of the tree, which is believed to have originated in the Banda Islands of Indonesia.

It is hard for many to describe the taste of this spice, as it does not really taste that appealing on its own. However, in many dishes from eggnog to even Alfredo sauce it adds a nice somewhat nutty, almost sweet flavor. Some often compare it to cinnamon, though the two are noticeably different when you compare the two together side by side.

While you can find it already ground in powdered form in a number of different stores, if possible use fresh nutmeg, as the flavor will be far more intense and delicious. There are a number of different grinders one can look at and choose from to make your own fresh spices at home. Making your own spices not only tastes so much better, but it also helps you save money and reduce costs as well. It can be a lot more affordable to purchase items whole than it is already in powdered form! It also stores very well, so no need to worry about it spoiling or losing its flavor.

To cook with it, you simply need to add the desired amount into whatever recipe you wish to make. Some people wonder what types of foods can taste great with it, and really the options are endless. Because of it's flavor it is usually traditionally found in baked goods, such as apple crisps, pies, cakes. It is also quite popular to add it different sauces and other recipes.

There are many different home remedies using nutmeg as well, but it is very important that you know that high doses of nutmeg can potentially be lethal. While it is fine to cook with for most people, eating more than 6-7 teaspoons of it could cause nausea, hallucinations, and other life threatening health problems. Since this is rare to eat that much, it it not a concern for most people.

Now that you know what nutmeg is and how it is commonly used, you're ready to start grinding your own and get cooking with it!

To learn more about nutmeg grinders and other cooking tips, visit Kitgadget.com, your source for all kitchen gadgets.

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If you have trouble cooking on a barbeque then don't worry - you're by no means alone. Cooking in this way can be tricky, but there are some handy tips that you can use to make things better.

So where should you begin? The first thing that you should consider is of real importance and it too often overlooked by amateur cooks. We're talking about the issue of food hygiene. If you're used to cooking a lot then you may be aware of food hygiene issues already. It's vital that you apply those same rules when cooking on a barbeque.

The way in which you handle meat is of particular importance. You should never allow cooked and raw meats to come into contact with each other. Equally, you should not allow the juices to be contaminated.

What this means for you is that you need to concentrate on how you prepare food, taking particular care to wash hands and equipment at regular intervals. If you're worried about being able to do this on the day then you should consider how much of the food preparation can be done prior to the occasion. Just as you won't want to take risks with the preparation, you'll also want to cook all food properly. It's vital that you have suitable equipment for the task.

Many like to use Weber BBQ grills, but you should use whatever you are comfortable with. Make sure that you know how the equipment works and which parts of the cooking surface reach which temperatures.

This is important because a failure to have this information will make it very difficult for you to cook food properly. You won't want to serve food that doesn't taste very good, or that could be harmful to your guests.

Cooking effectively on a barbeque needn't be an impossible task. Keep an eye on all food as it cooks, so that you are ready to step in if there are any problems. You can have an enjoyable day and make it one that your guests will all remember for the right reasons.

Find out more about Weber bbq cooking by reading further articles by Keith Barrett. This article may be used by any website publisher, though this resource box must always be included in full.

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A bread machine is probably by far one of the most popular small kitchen appliances. Being able to smell amazing fresh baked bread through your house is also a plus.

If your one of those people who have never attempted to make home made bread because it seems like to big a task and will take to much time and effort, a bread machine will make the bread making process so much easier and enjoyable.

While browsing the internet I came across a few recipes to make in a bread machine, and they just sounded absolutely wonderful, to good to keep to myself.

Banana Nut Bread

Ingredients:

½ cup margarine, softened
2/3 cup milk
2 eggs
2 ½ cups all purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas ( about 2-3 )
½ cup chopped walnuts

Directions:

Spray the bread machine pan with Pam or any vegetable oil spray.
Premix ingredients in the order they are in the ingredient list. Pour mixture in bread machine pan.
Select the Quick Bread or Cake cycle. Press start. Check after about one minute to see if the dough is well blended.
Cook until cake cycle stops. Remove pan, and completely cool before removing bread from the pan.

The recipe makes a 1 pound loaf with 10 servings.

French Bread

Ingredients:

1 ¼ cups water (70-80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 ½ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon cornmeal
GLAZE
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted

Directions:

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

Cheesy Onion Focaccia

Ingredients:

3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese

Directions

1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer.
3. Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.

To find more recipes and a great selection of bread machines visit http://Breadman-Bread-Machine.com.

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I love bananas that are about to turn brown for banana bread, smoothies etc. Unfortunately they usually start to turn before I get a chance to use them. Let me show you how to freezer ripe bananas that you can then pull out of the freezer and use in your favorite recipes later.

Start by deciding what you would like to use the bananas for later. I prefer to either peel and slice or peel and mash them depending on how I will use them when I'm ready for them. If you are in a hurry, you can also simply toss the unpeeled bananas in the freezer. The peel will turn brown and you have to defrost them at least some before you can use them but it'll work when you're in a rush. Otherwise, use one of the two preferred methods below.

Sliced Bananas

For smoothies, there's nothing better than frozen sliced bananas. Simply peel and of course slice your bananas. You can then either toss them into a freezer bag and freeze, or lay them out on a cookie sheet and stick them in the freezer for 30 minutes. When they are frozen solid, remove them from the cookie sheet and transfer them to a freezer bag. I prefer this second method. It's a little extra work, but well worth it since the banana slices won't be sticking to each other, making it easy to remove the perfect amount when you're ready to make your next smoothie.

Mashed Bananas

For banana bread and muffins, I prefer to freeze my bananas mashed. I simply peel the overripe fruit and work it into a smooth mush with the back of a fork. At this point you can add a little dash of lemon juice to keep the bananas from turning brown, but most of the time I don't bother. By the time the bread or muffins are baked up, you won't be able to tell either way.

I then transfer 1 cup of mashed bananas into a freezer bag. Of course you can measure them out in whatever quantity is convenient for your recipes. Don't forget to label the bag with the content, measurement and date. When you're ready to bake, just defrost and use your mashed bananas as usual.

The Bottom Line? There are plenty of foods and dishes that you can prepare ahead of time and freeze. Learn more about freezer cooking with my ebook - Freezer Cooking Made Simple.

Susanne Myers - The Hillbilly Housewife

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What's more refreshing than a frozen drink? If you're looking for a delicious, healthy snack your kids will love, then a smoothie is a great choice. Or if you want to serve cooling refreshments to your summer guests, then a frozen drink is a real party pleaser. But there's more to it than just tossing ingredients into a blender. Follow these secrets to making the perfect fruit smoothie or frozen drink and you'll become an expert!

1. Freeze the fruit ahead of time. It doesn't matter whether your smoothie recipe tells you to do this or not, this little trick will make for a thicker smoothie. Wash your fruit, cut in bite size pieces (slice bananas), spread out on a baking sheet in a single layer and freeze. When your fruit is frozen, you can pack it together in a storage bag or container in the freezer. For best results, use within 2 weeks.

2. Use fresh ripe fruit for the best flavor.

3. When the recipe calls for ice, crushed ice is best. If you don't have crushed ice, you can always place ice cubes in a sealable plastic bag on a cutting board and "crush" the cubes with a hammer, rolling pin, frying pan, etc.

4. The blending order is important. First add the cold liquid, then the fruit, and last add the frozen yogurt (or ice cream) or the ice.

5. Considering using a Smoothie Maker. They really work! Unless you have a powerful blender, it will labor when pulverizing ice.

How to Fix a Less Than Perfect Recipe: Making smoothies and frozen drinks is not an exact science. You can start with a recipe and always change and improve it. Here are some basic tips to adapt any smoothie recipe to your own tastes and requirements.

To make it thicker: Add more ice, frozen fruit (especially a banana), frozen yogurt, ice cream or sherbet

If it's too thick: Add milk, water, or juice and blend again. Be careful when adding a lot of juice, because it will change the flavor of the frozen drink.

To make it creamier: Use ice cream, frozen yogurt or vanilla yogurt instead of the ice.

To reduce calories: Replace whole milk with skim milk. Use frozen yogurt or sorbet instead of ice cream. Add fresh fruit instead of sweetened frozen fruit. Use a sugar substitute. Choose nonfat yogurt over regular yogurt.

To make it sweeter: Add honey, maple syrup, a little sugar (superfine or confectioner's sugar blends best) or Splenda.

If it's too sweet: add a little lemon juice or even lemonade.

To make it healthier: Add protein power or brewer's yeast available from the health food or vitamin store (and some supermarkets).

To add fiber: Add ground flax seed, wheat bran, wheat germ, and leave the skin on the fruit.

To make a frozen drink with alcohol: Substitute rum, vodka, or a fruit liqueur for an equal part of the juice or other liquid called for in the recipe. Pour into a margarita or hurricane glass and garnish with fresh fruit. However, if a frozen drink calls for alcohol and you prefer a non-acoholic beverage, simply substitute juice, milk or water for the spirits.

To add extra flavor: Use very ripe, quality fresh fruit. A little cocoa powder gives it a chocolatey flavor. Try a few drops of almond extract or some of the other fruit extracts sold in the baking section of the supermarket. Add a pinch of cinnamon or nutmeg.

Recipes to get you started: (Blend each of these as directed above)

Strawberry-Banana Smoothie 8 oz. vanilla or strawberry yogurt 1 1/2 cups fresh strawberries, frozen 1 whole banana 1 tablespoon honey

Orange Creamsicle Smoothie 1 cup orange juice 1/4 cup milk 2 cups orange sherbet 3/4 cup vanilla frozen yogurt

Peach Smoothie 2 cups peach nectar (juice) 1 cup peach yogurt 1/2 banana 1 1/2 cups frozen peach slices 1 cup vanilla frozen yogurt

Cantaloupe Smoothie 1 cup orange juice 1 tablespoon honey 1 teaspoon vanilla 2 cups cantaloupe, cut in chunks, frozen heaping tablespoon of vanilla yogurt ice cubes to thicken

Cappuccino Smoothie 1 cup brewed coffee 1 cup milk 1/3 cup granulated sugar 1 cup vanilla ice cream 2 cups crushed ice or ice cubes Garnish with whipped cream and a sprinkle of cinnamon

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We all know that playing professional soccer requires a big commitment for both physical training and mentally. However, the same is to be said for a food commitment and eating well. How you eat will depend on your performance both on and off of the soccer field; plus before and after the match.

Below are some specialized soccer meals for a week. For professional soccer players.

Monday

• 
  Breakfast: 1 cup powdered chocolate milk, breakfast cereals and a banana.


• 
  Lunch: Spaghetti, Beef filet with potato and tomato, and fruit salad.


• 
  Snack: Sandwich with ham and an orange juice.


• 
  Dinner: Vegetable soup, omelet, rice, and apple pie.

• 
  Breakfast: 1 cup powdered chocolate milk, Toasted bread with olive oil and tomato, and an orange juice.


• 
  Lunch: Lentils Beans, bread crumb chicken fillet with mushrooms, and a yogurt with sugar.


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  Snack: Peanut butter sandwich and a fruit juice.


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  Dinner: Mixed salad, Salmon in sauce with fried potatoes, and strawberries with cream and sugar.

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  Breakfast: 1 cup powdered chocolate milk, toast with butter and ham, and a fruit juice.


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  Lunch: Rice with vegetables, pork loin steak undressed breaded with lettuce and a yogurt with sugar.


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  Afternoon Snack: Cheese sub or sandwich and an orange juice.


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  Dinner: Mixed vegetables with peas with ham, grilled hen with lettuce and corn, and a yogurt.

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  Breakfast: a glass of chocolate milk powder, biscuits with butter and jam, and an orange juice.


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  Lunch: Cooked beans, Fried fish with lettuce and tomato, and Pineapple with honey


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  Snack: Ham sandwich.


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  Dinner: Mashed vegetables and grilled garlic & shrimp and plain yogurt with sugar.

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  Breakfast: 1 cup powdered chocolate milk, Toasted bread with olive oil and tomato, and fruit salad.


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  Lunch: salad from the garden, rice with squid in its ink, and a custard.


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  Snack: Cottage cheese with honey and a banana.


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  Dinner: Noodle soup, sea bass baked with roast potatoes and two kiwis.

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  Breakfast: 1 yogurt cereal, homemade biscuit, and a fresh orange juice.


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  Lunch: Pasta a la carbonara, veal steak with fresh tomato and corn, and two tangerines.


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  Snack: Sandwich with serrano ham with fresh tomato and a fruit juice.


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  Dinner: vegetable soup, swordfish with mashed potatoes and a yoghurt with sugar.

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  Breakfast: 1 cup powdered chocolate milk, a croissant with jam and a fresh orange juice.


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  Lunch: Fried eggplant, Roasted chicken with mixed salad, and an apple with cheese.


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  Afternoon Snack: Egg Omelet (preferably yoak)


• 
  Dinner: Cream of spinach soup, Baked chicken with roasted tomato and a natural yogurt with sugar.

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To add island flare to a party individuals might consider using Hawaiian luau recipes. There are many different options that one can choose, all of which will help guests to feel that they are part of the islands. Adding festive decorations will help to contribute to the theme. Hawaiian luau menu items are a great way to add festivity to a party that is designed to elicit relaxation and help guests to feel that they are part of the islands. This unique idea offers many different food choices to enjoy.

Appetizers

Beginning with appetizers is a perfect way to set the tone of the afternoon or evening. Some ideas for finger food are mini pineapple, ham and sweet pepper kabobs. Because the islands offer sweet fruit, creating a fruit salad or decorating the tables with pineapples is an option.

Entree

Japanese breading called Panko is a common baking essential. Baking boneless, skinless chicken bread that has been dipped in egg yolk and panko will make for a juicy, delicious main course meal. Serving alongside boiled shrimp will create a complete meal. An individual should avoid frying any food, and instead should opt for baking or grilling.

Dessert

Dipping frozen bananas in chocolate syrup will add a sweet treat for a dessert option. One may choose to roll the fruit in chopped nuts for a bit more texture. For a more traditional dessert recipe a person may choose to enjoy a sweet pudding made with tara root called poi. However, for an individual who does not have access to this root they can make this dessert by using vanilla pudding and purple food dye.

Beverages

When considering beverages individuals may consider keeping fruit as a consistent theme. Serving smoothies made with strawberries or bananas can be a good option. Coconut water is a common drink on the islands. Serving this in a hallowed-out coconut will add authenticity to the beverage. Topping drinks with a festive mini umbrella will add charm.

There are may Hawaiian luau recipes that a person can choose when hosting an island-themed event. Using sweet fruits woven into the appetizers, main dish, dessert and drinks will help to keep the event authentic. Fruit is a common theme and meals should be baked or grilled instead of fried. Making sure that the ambiance is relaxing will add to the traditional charm of the party.

You will want to take some time to do some research about the traditions of the islands to make sure that what they are serving is authentic. Creating festive centerpieces and a relaxed ambiance will help aid the theme.

Visit David Lawson's hawaiian luau costumes site for the lowest prices online. Searching for more ideas? Take in these Hawaiian luau food ideas.

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Chimeneas are becoming increasing popular because, aside from making an attractive garden feature, they will also function as a garden heater and a barbeque.

The original chimenea has its origins in Mexico where it has been used for hundreds of years as an outdoor bread oven, but its visually pleasing terra cotta appearance has now made it one of the "must have" items of patio furniture.

So how do they work?

Chimeneas are made from two sections. The first is a spherically shaped oven with a large open side entrance and the second is a flue or chimney. The chimney section is connected to the open top of the oven section to create what appears to be a single unit. They can be anything from 3 feet to 12 feet in height.

You use the chimenea by placing it on a special stand or cradle (which may be of fired clay or iron) and which suspends the oven above the ground. Dry wood (or BBQ coals) are then ignited in the oven chamber and the action of the flue, which sucks air through the open oven and out through the chimney, does the rest.

You cook the food by placing any meats or vegetables on an open metal grill that sits within the stove section at an appropriate height above the burning fuel. This cooking platform should be supplied with the other items of the kit and may be height adjustable.

The unusual cooking action of this kind of outdoor stove is versatile and multi fold and it allows food to be prepared in a special way that produces a unique flavour.

Firstly, the heat from the burning fuel cooks the food in a char grilling style, whilst the radiated heat from the oven's side walls ensure that the heat is evenly spread within the cooking chamber enabling "all round" cooking to take place, i.e. it is not usually necessary to turn food that is being cooked in this kind of stove.

The final cooking action of chimeneas is the smoking of the food and this is produced by the powerful action of the flue which sucks the air and smoke from the burning fuel up, through, and around the food.

For this reason the selection of fuels to burn is particularly important because the smoke, flavours and intrinsic qualities of the fuel will add to the taste of the food.

Most people who cook with terra cotta stoves tend to burn wood rather than coal and the wood used can play an important role in the ultimate taste of the food. Woods sourced from fruit trees are the most popular and those with experience in using a chimenea will often add herbs or nuts to the fuel for extra taste infusions.

The types of food that you can cook with these versatile ovens range from every kind of meat and vegetable, to fruits, pies, breads and pastries. They also have the advantage of remaining hot for a long time which makes them excellent for slow cooking, or for the secondary use of providing heat in a patio area.

You can find out more about the different kinds of chimenea that are available (including those made from cast iron) at http://www.gardenheaters.net/chimeneas.html You will also see information about fire pits and fire bowls which make ideal outdoor cooking stoves.

Always ensure that children are supervised when an outdoor stove, burner or heater is in use, or is still cooling down.

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Bakeries are found aplenty around the world. The items that are typically found in bakeries are cakes, puffs, biscuits, cookies and other snacks. However, the Italian bakery is one kind of a bakery that produces different goodies in addition to the staples.

The Cannoli can be called the signature item of Italian bakeries, with a fried wine dough shell that is stuffed with a sweet ricotta filling and fresh chocolate custard. The Napoleon is another three-layered crisp pastry that is filled with Bavarian custard and is then iced with fondant and nuts. Another Italian treat is the Sfogliatelle, which literally means "multi layered". It is a crispy shell stuffed with a baked ricotta cream, along with pieces of candied fruit inside. Ladylocks is a ladylock shell that is stuffed with fresh vanilla custard and has a cherry in the middle. These are just some of the different pastries that are found in Italian bakeries.

Along with pastries, one can try various cream pies like banana cream whipped cream pie, Dutch Apple pie, banana cream meringue and fudge pecan. Another favorite is obviously the pizza. This is usually easy to make, as it uses a common base for the pizza; the toppings are the parts where one can use imagination to produce delicious and exciting pizzas!

Italian cookies are usually sold by the pound. There are various types of cookies that are found here that are quite similar to our own cookie assortment. However, in the case of Italian cookies, you can easily get about two dozen cookies in an assortment of one pound of biscuits. Basically, Italian bakeries have the same things we serve in a typical bakery, only with some variety. You needn't go to Italy--often, an Italian bakery is bound to be found in your hometown!

Bakery provides detailed information about bakery, bakery equipment, bakery for sale, bakery management and more. Bakery is the sister site of Wine Picnic Baskets [http://www.e-WineBaskets.com].

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If you ask most salmon-loving people how to cook a salmon steak, there is just one answer: grill it. However, how to grill a salmon steak depends on one's cooking preferences, though many a griller (especially in the Northwest) swear by cedar plank grilling.

To prepare the plank, soak it in water for 10 minutes or more (this will ensure that it doesn't burn on the BBQ). Put a large piece of aluminum foil on the counter, put the cedar plank on the foil, put the salmon on the cedar plank. Season the salmon with your favorite seasoning. Lemon pepper is good, as is fresh dill and rosemary. Lemon slices also are an excellent addition. Fold the foil over the plank and the salmon so that everything is covered with foil. Flip the plank over and poke some small holes in the foil. You only do this on the side that has the cedar under the foil. 10 holes about the size of a pea will suffice.

How to cook salmon steaks seems to be a no-brainer (grill it) but timing is more based on preference. Some would say it is better to cook salmon too short of time than too long, as to avoid drying out the steak. Put the salmon on the grill with the hole side up first. Cook on this side for 4-5 minutes depending on how hot the grill is. Flip the salmon over and cook with the hole side down. You can cook a lot longer on this side because the heat travels through the cedar plank and then into the salmon. You could cook this side for about 10-15 minutes, depending on the heat of the fire and size of fish. You can open the foil and cut into the fish to ensure that it is ready. You want the center to be almost uncooked because it will cook a little when you take it off the grill. Leave it on the plank until ready to serve.

Many cooks believe salmon is better undercooked than over cooked, but once again, how to cook salmon steaks depends on personal preference-through grilling seems to be the unanimous method for cooking the perfect salmon steak.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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