Beef Stew

Alligator in Hot Mustard Sauce

1 pound Florida alligator meat

4 eggs, beaten

1 1/2 cups flour seasoned with

1/2 cup melted butter

salt & pepper

Trim all of the fat off the meat and cut it into small medallions. Then tenderize with a meat mallet until very thin. Flour the medallions and submerge them in the beaten eggs. Then quickly sauté them in the butter until light brown on both sides, at which point they are to be drained. Serve with Dijon mustard, lemon wedges and parsley.

Hot Mustard Sauce:

1 cup mayonnaise

1 teaspoon soy sauce

1 tablespoon hot mustard

1 teaspoon lemon juice

Combine ingredients and mix well.

Stewed Alligator

2 onions chopped

1 cup butter

2 cloves garlic, chopped

salt and pepper to taste

4 stalks celery, chopped

1/2 cup green onions, chopped

1 can tomatoes

1/4 cup parsley, minced

1 pound alligator meat, cut in thin strips

Red pepper to taste

Sauté the onions, garlic and celery in the butter until soft, then add tomatoes and let simmer for 20 minutes with the cover on. Add the alligator meat and cook over low heat for about one hour until tender. Add salt, pepper, parsley and red pepper. Serve over cooked rice garnished with green onion.

Gator in Hot Sauce

2 pounds alligator meat, cubed

2 tablespoons Worcestershire sauce

2 cups chopped onions

1/4 teaspoon basil

1/3 cup cooking oil

1 bay leaf

1/2 cup chopped fresh red pepper

6-ounce can sliced mushrooms

1/2 cup chopped celery

1/4 cup chopped shallots

16 ounces can tomato sauce

1/4 cup chopped parsley

16 ounces can tomatoes

1/4 teaspoon oregano

Salt and pepper to taste

Brown the onions in oil, then add the red peppers and celery and sauté till tender. Add tomatoes and sauce, oregano, Worcestershire sauce, basil and bay leaf. Let simmer for 10 minutes and add mushrooms and drained alligator meat. Cover the pan and simmer for about 40 minutes, then add shallots and parsley and cook uncovered for a further 10 minutes. Serve over rice.

Marinate the alligator meat in wine for one hour (optional) before adding the sauce.

David Russo, VMD, PhD

Veterinary Scientist, Gourmet Lover and Amateur Cook

GOURMET MEATS AND SEAFOOD [http://www.high-net-worth-gourmet.com]

CONTACT US

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Preparation time: 20 minutes + 2 hours marinating
Total cooking time: 15 minutes
Serves 4

Ingredients for Beef and Spinach recipe:

500 g (1lb) rump or sirloin steak, cut
into thin strips
1/4 cup (60ml/2 fl oz.) sweet chilli sauce
2 tablespoons soy sauce
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon sherry oil, for cooking
2 onions, cut into wedges
500 g (1lb) English spinach leaves, shredded

Directions for Beef and Spinach recipe:

1. If you would like to start cooking the beef and spinach recipe, you should first combine the steak with the sweet chilli sauce, soy sauce, garlic, ginger and sherry. Cover and refrigerate for at least 2 hours, or overnight.

2. Drain the meat. Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the meat in batches over high heat until it is well browned, adding more oil when necessary. Remove from the wok and set aside.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion wedges for 4 minutes, or until tender. Return the meat to the wok.

4. Before serving, toss the English spinach through the beef mixture until the spinach is just wilted. Serve immediately.

Nutritional Value for Beef and Spinach recipe:

Protein 35 g;
Fat 15 g;
Carbohydrate 6.5 g;

Dietary Fibre 5 g;
Cholesterol 85mg;
Energy 1200kJ(285cal)

Hints for Beef and Spinach recipe:

1. Carefully slice the rump or sirloin steak into thin strips across the grain.
2. Drain all the liquid from the marinated meat, using a sieve.
3. Toss the English spinach the stir-fry until the spinach is just silted.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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Exotic Foods Abound in Colombia

Although "exotic" foods abound in Colombia, the most succulent, flavorful offerings are its locally-made soups. One of the many pleasures of living and teaching English as a foreign language abroad is the opportunity to sample and savor a unique plethora of foods. From chilly Bogotá, Colombia's mountain-located capitol city, through aromatic seafood soups from the Pacific coast to the steaming goodness of Cali, Salsa music capitol of Colombia, here are some of the country's best soups.

Here Are Six Succulent Soups from Colombia

" Sancocho de Gallina

The national dish of Colombia, this hearty soup is made with a whole stewed chicken or rooster including the feet. Added in are yucca, yellow plantain, potatoes, carrots, onions, garlic, and seasonings. It's served with a bed of steaming white rice and fresh slices of locally-grown avocado.

" Mondongo

A truly hearty meal in which cubes of tripe are cooked until tender, then added into a stew of vegetables like yucca, yellow plantain, potatoes, carrots, onions, garlic, peas and seasonings. It's also often served with a bed of steaming white rice. A cold, locally-brewed beer goes well with this too.

" Ajiaco

As creamy a soup as they get, this specialty of Bogotá is made with tender chicken breast, two varieties of potatoes; small yellow potatoes and white potatoes, yucca and lots of fresh whole milk to give it its characteristic creamy texture and light color. It's served with Guasca (a green, leafy vegetable) and Alcaparras (capers) and is a taste sensation you'll likely never forget.

" Changua

Another milk-based soup commonly served in Bogotá and environs for breakfast. It is simple with beef broth, milk, and eggs as its main ingredients. Parsley is often sprinkled on top for added color and bouquet.

" Sancocho de Pescado

Along Colombia's Atlantic and Pacific coasts, this full version of the national dish is made with several types of seafood instead of chicken. Fried slices of yellow or green plantain accompany this dish as does white rice cooked in coconut milk instead of water. Sliced fresh avocado, tomato and fried fish are often piled on a platter next to the bowl of soup which is actually more like a stew.

" Caldo de Costillas

The third highest capitol city in the world, Bogotá can get quite chilly mornings and late evenings year-round. For a great chilly morning pick-me-up you can't do better than a bowl of this simple beef broth cooked with white potatoes and a healthy slab of meaty beef rib thrown in, always still on the bone. Bread or arepa (a thick flour tortilla-like bread) on the side help fuel you up for a busy day in Colombia's capitol city. Add a hot cup of Colombia's rich, mild coffee and you're good to go for the day.

Feeling Adventuresome?

If you're feeling adventuresome, then by all means try the "Hormigas Culonas" ants from Santander, the flaky smoked shark called "Tollo", or dip into a stew of Iguana meat. But for me, I'll savor the flavors of these wonderful broths and hearty meals served with rice, fried plantain or a flat, toasted "arepa". Any way you try them, they're all simply delicious. Whether it's "exotic" foods or one of the locally-made traditional soups, your taste buds are in for a treat when you come to Colombia.

Prof. Larry M. Lynch is an EFL Teacher Trainer, Intellectual Development Specialist, prolific writer, expert author and public speaker. He has written ESP, foreign language learning, English language teaching texts and hundreds of articles used in more than 120 countries. Get your FREE E-books, English language teaching and learning information at: http://bettereflteacher.blogspot.com Need a blogger or copywriter to promote your school, institution, service or business or an experienced writer and vibrant SEO content for your website, blog or newsletter? Contact the author at the above blog address for more information.

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Many people in other countries think German food is mostly about red meat, roasted or otherwise simply cooked. While it is true that Germany cuisine does include many beef, pork and game (wild board, rabbit and venison) dishes, as well as a vast variety of different sausages, there is also more to German food than red meat.

Some popular German dishes and recipes include:

* Schwenker - Pork steaks, grilled with onions and spices.

* Blood sausage (German: Blutwurst) - A sausage made from meat, blood and barley (similar to English "black pudding"). In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue may also be added (this is known as "zungenwurst")

* Frankfurter sausage - A smoked pork sausage, similar but not identical to the American "frankfurter".

* Sauerkraut - Cabbage finely sliced and then fermented. It can be eaten hot or cold, and is also used as a relish and as an ingredient in other dishes.

* Spatzle - German noodles made from flour, eggs and salt. It is eaten as a side dish, and used as an ingredient in other dishes, such "Linsen, spätzle und saitenw¨rstle" (with lentils and frankfurter sausages), "Kässpätzle" (fried or baked with grated cheese and onions), or "Krautspätzle" (with sauerkraut, onions and butter).

* Gaisburger marsch - Beef and potato stew, containing spätzle, and topped with fried onions in butter.

* Hasenpfeffer - A rabbit stew flavored with vinegar or wine.

* Labskaus - Corned beef boiled in broth with potatoes, onions, beetroot and herring or ham, and then fried in lard. Labskaus is traditionally served with rollmaps (pickled herring fillets).

* Saumagen - Spiced beef or pork with carrots and onions, cooked in a pig's stomach (similar to Scottish haggis).

Discover more about German Recipes at http://www.recipesmaniac.com/cook_german.php - visit this site for more information, pictures and details of German cookbooks.

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Nothing's better than a bowl of chili when it comes to beating back the chill. Between the spices and the actual warmth of the chili, few people can turn it down on a cold day. Well, what is chili, and how is it made?

Chili is a stew first made in San Antonio, Texas by Spanish immigrants from the Canary Islands. The exact ingredients vary by chef, but if you're wanting a Mexican style chili, tomatoes, ground beef, and beans are all requisite. Just so that you're not making beef-tomato-bean soup, you're going to want some chili peppers too. The beans can be any or all of the following: Pintos (frijoles), Black Beans (frijoles negro), or Garbanzos (chickpeas). Spices and other ingredients vary widely, some recipes call for garlic while others call for cumin, cinnamon, or sometimes even dark chocolate. Also, if the recipe calls for black beans, it probably calls for corn and possibly squash as this recipe draws on traditional southwestern Native American recipes.

Like most stews and soups, chili is quite simple to make. Start off by browning the meat in a large skillet and draining the grease afterward. Next, mix in everything else you want in your chili and cook over a low flame. After the dish is ready, garnishes, sides, and toppings can vary as widely as the ingredients. Everyone has heard of a chilidog, but for a more authentic feel, try serving the chili with fried corn or flour tortillas or maybe pork tamales. Alternately, cornbread or corn chips make excellent sides. Shredded cheese should be kept on hand as a topping. If you cannot find any real Mexican cheese, the supermarket "Mexican Cheese Blends" will do in a pinch, but friends and family would be missing out on part of the experience.

Once comfortable with following a recipe, feel free to experiment. The results might just become the new "family secret chili recipe" that will be guarded and passed down for generations. Maybe not, but chili is great splash of color in one's diet and if there's a good chili recipe, write it down. Invite friends and family. Make it again.

Soup is true comfort food. We have put together a collection of delicious soup recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect potato soup recipe from our growing selection of the world's finest soups.

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Tacos have been eaten since before the Spanish conquest of South America, but the tacos the Spanish conquistadors where greeted with bared little in common with the fast food ones many Americans have grown to love. While these traditional street food style tacos are still very popular threw out the American south it is the fast food taco that leads the pack in sales volume, but not all of them are created equally.

Jack in the Box - The J Box taco probably bears the least resemblance to a classic Mexican style. Consisting of a corn tortilla filled with a meatless bean and seasoning mixture and a sliver of American sliced cheese, the concoction is deep fried, drained and served with shredded lettuce. Although it is deep fried and unnecessarily greasy the Jack in the Box tacos are actually quit addictive and are really good with the buttermilk ranch dipping sauce.

Taco Bell - The Taco Bell ground beef taco is amongst the largest selling and most widely available fast food items. So iconic in fact is the hard shell corn shell that Taco Bell sells that many Americans consider this to be what a true taco is. A deep fried corn shell filled with seasoned beef and topped with shredded lettuce and shredded cheddar cheese. These tacos, while they are not traditional, are very good and can be found most anywhere.

Taco Cabana - Of all the fast food restaurants Taco Cabana serves what comes closest to a traditional style Mexican ones. Served simply on a homemade four tortillas filled with freshly cooked chopped fajita, beef or chicken. They also serve stewed chicken tacos, and have a condiment bar filled with classic topping like cilantro and chopped onions.

Please Visit My Website For Great Recipes And More

Beef Taco Recipe

Chicken Taco Recipe

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Often, when considering cooking dinner with a Crockpot, people may automatically think of soups, stews, a pot roast or chicken pieces. However, with a little creativity and a spice rack some delicious, impressive foods can be the result.

Slightly altering recipes from a variety of cookbooks and sources, Crockpot cooking need not be mundane. If you are leaning towards a recipe that calls for slow roasting in the oven, use the Crockpot instead!

One of the main reasons for not using the Crockpot with more creative recipes might be the fear of the unknown for some cooks. Trying something new with an long-standing, tried and true appliance can be a worrisome prospect to some and for good reason. However, trying and failing is better than not trying at all! If one recipe doesn't work for you, try the next one, and the next, until you find a grouping of recipes that will work. Always remember to write down the ones that do work, so you'll have the recipes at the ready the next time you wish to try "something new".

The beauty of the Crockpot, when it comes to cooking, is it allows whatever ingredients you are using to marinate in their flavorful juices. If your primary ingredient is a pork roast, a slow cooker helps to create a tender, tasty piece of meat. In altering recipes from cookbooks, always remember, the lid stays on during the cooking stage, therefore any recipe that requires liquids will use less, due to lack of evaporation.

Some suggestions for the Crockpot might be lasagna, linguine with clam sauce, your choice of white or red, macaroni and cheese, fish with stuffing, Swedish meatballs with gravy, adding a layer of egg noodles for good measure, or meatloaf, a staple in most households.

As most gourmet recipes call for wine, flavored vinegars, olive oil or some combination of the three, some of the liquid is provided but when in doubt add a can of flavored stewed tomatoes, liquid and all, to provide some zest to your dinner table. In addition, if you find yourself at a loss for a liquid, you can always add a cup or two of beef or chicken bouillon or broth to add some flavor to whatever it is you're cooking.

Crock-pots can be used to create a tremendous variety of Hors d'oeuvre, entrees, side dishes and desserts. With the array of sizes in which crock-pots are available, the possibilities are unlimited. Given the versatility of cooking with a Crockpot, you do not have to feel trapped with the same old, tired recipes.

Overcoming your fears and trying something new in your crock-pot will be an advantageous and delicious way to feed your family while not spending all your time in the kitchen, both before and after dinner. Try some new recipes in the crock-pot when company comes and give yourself more time to enjoy your company, which is really what entertaining is all about, isn't it?

Gourmet cooking in your crock-pot is obtainable and oh so delectable! Your family will love you for it and guests will marvel at how much time they might think you have spent preparing a delicious, "time-consuming" meal making them feel even more special!

The author loves cooking and sharing cooking tips with everyone. Take a look at this article on becoming a gourmet cook for more gourmet ideas. For some more information on cooking for kids take a look at this interesting article at http://hubpages.com/hub/Become-A-Gourmet-Cook

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Sometimes, you just want to mix up something really quick and then just pop it in the oven to bake slowly while you are doing other things. You can learn how to make a beef stew in the oven and cook it on a low setting so you do not overheat the kitchen or the whole house when you use this recipe. It uses some of the simplest of ingredients to make a mouthwatering stew that just about anyone will enjoy.

One of the ingredients you will use is a large can of tomato juice; you can also use other types of vegetable juice if you like. However, including it in this recipe actually makes the gravy part of the beef stew. It is a little cooking shortcut that reduces the need for other types of tomato products such as tomato paste or tomato sauce to be included in the dish.

Of course, you can always adapt it to suit your cravings. For instance, adding some chopped or sliced mushrooms will also add to the great blending of flavors if you prefer to add them. When you are making your own homemade beef stew you can always add something you like or even take out something you do not want to eat.

Another great thing about this particular recipe is that you can also combine all the ingredients for making beef stew in the oven and make it in the crockpot or slow-cooker too. However, while cooking it in the crockpot; you will need to set the timer for about 6 to 8 hours or until done on a medium heat setting.

Recipe for Oven Beef Stew

What You Need

• 1 Tablespoon sugar


• 1 Tablespoon flour


• 1 ½ teaspoon salt


• ½ teaspoon pepper


• ¼ teaspoon oregano


• 1 crushed cube beef bouillon


• 1 can tomato juice 32 ounce


• 2 pounds cubed stew beef


• 3 crushed garlic cloves


• 1 thinly sliced onion


• 1 sliced celery stalk


• 4 sliced carrots


• 4 cubed potatoes

How to Make It

Rinse and drain the water away from all the vegetables and then cut, slice or chop them into 1 inch bite size pieces accordingly. Set aside until needed. Chop the stew beef meat into bite size cubes of about 1 inch pieces. Set aside until needed.

Preheat your oven to 250 degrees Fahrenheit.

Using a deep dish casserole dish you will add the sugar, flour, salt, pepper, oregano and crushed cube beef bouillon. Stir well to combine. Gradually stir in the tomato juice and mix well.

Add the crushed garlic cloves, thinly sliced onion, sliced celery stalk, sliced carrots and cubed potatoes. Stir to combine and then stir in the beef stew cubes. Cover and place in the preheated oven for about 4 to 5 hours or until the meat and vegetables are tender and done.

This is a really easy beef stew recipe and it is delicious. You might also want to learn how to make the best oxtail stew recipe you can find. Visit our website today; we have all sorts of great tasting ideas to share with you and your family.

Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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Compotes are very tasty drinks, which provide us with a lot of vitamins and they are very refreshing during the summer and have therapy effects during the winter. Compotes are made of fresh fruit, of dried or frozen ones, over which you pour sugar syrup or honey. Compotes are also called stewed fruit.

The time you need to prepare compotes depends on the kind of fruit you want to use. For instance, pears and apples need to be boiled for about thirty-five or forty minutes, while a lot of the other fruit only need to be boiled for fifteen up to twenty minutes. The syrup which is properly prepared should be transparent and should also have a reddish shade. In order to obtain some flavoured syrup, you can add lemon peels or orange ones, apart from the vanilla sugar, cinnamon, figs or almonds. This way, you can transform any compote in a real rainbow of aromas.

Compotes are usually served after approximately ten or twelve hours after they are prepared, this way having enough time for the aroma to become uniform and for the fruit to get soaked in syrup. The compotes made of frozen fruit are even tastier if they contain some fresh fruit, too, as well as vanilla, cinnamon and so on. You can even add some white wine to compotes, orange or lemon peels, which you have to add when the compote is boiling and remove after is has boiled.

This way, you can obtain very tasty compotes and enjoy your preserved fruit any time you want. Enjoy your meal!

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In Northern Tanzania the Green Banana or Plantain is eaten more than any other starch food and is, interestingly, the only staple food in the world that is not grain or a root vegetable. There are many variety of banana - a plantation close to us has over thirty varieties. Many if my neighbors grow banana or plantain - usually growing more than one variety. I love the yellow soft Ugandan variety called Matoki. Unfortunately for me this is not preferred by the Chagga tribe, who are dominant here in Arusha. They prefer the firmer plantain called Mshali.

The Banana Tree is not really a tree at all, it is a herb; in fact the worlds tallest herb. It is mainly water held together by sticky greenery. The tree takes about 18 months to grow and fruit and is simply chopped down with two or three swift chops from a sharp panga. The tree or 'herb' produces a huge purple flower and then yields one very large crop of bananas on a single stem.

The sticky white resin that bleeds from the tree and the severed stem must be avoided; should it get onto clothes it stains and does not come out. Removing the skins is an art. Many of my African friends make it look so easy, a skill gained with practice I suppose. Remember to put oil onto your hands before removing plantain skins as the resin stains your hands black and is hard work to remove. Scrape all traces of back resin from the plantain before cooking

Mtori soup, made from plantain, is usually eaten for breakfast. Bellow is a recipe for this thick banana and meat stew.

This would usually be cooked over an open fire in a clay pot called a chungu - all the ingredients would be cooked in the pot at the same time. Once the cooking has finished the meat would be removed, cut into small chunks [fat and gristle is not discarded] and then reheated in the soup.

Mtori

<p>1 kilo beef short ribs

2 teaspoons salt

10 Plantain [green banana] peeled and sliced

4 medium-sized (King Edward) potatoes - peeled

2 medium onions, peeled and coarsely chopped

1 Tbs. butter

Put the s ribs, enough cold water, and salt in a large casserole pot and bring to a boil over high heat. Skim the foam and scum as they rise to the surface. Reduce the heat to low and simmer, partially covered, for 1-1/2 hours.

Add the plantains, potatoes, and onions, and continue simmering for another 30 minutes, or until the meat is tender and the potatoes can be mashed.

Remove the short ribs from the pot. Remove the meat from the bones and cut away the fat and gristle, and discard. Cut the meat into bite-size pieces.

Purée the soup and vegetables. Return the purée to the pot, add the meat, and stir in the butter. Adjust seasoning - Enjoy.
Coconut milk is sometimes added toward the end of cooking to make the soup even richer.

For information on these or any issues pertaining to Tanzania see [http://www.tanzania-info.co.uk] for cultural and safari information [http://www.betheladventure.co.uk] help make the world a better place through responsible tourism.

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Have you been searching for the perfect Chili Recipe for your family? Don't have the ability to watch over it as it cooks? Use your crockpot for this scrumptious recipe. This recipe is not intended to be hot and spicy. If you like it hot, by all means, add more chili powder, chili pepper flakes or some hot sauce. You can also substitute the mild salsa for medium or hot as well. This recipe is great all year round but especially on a chilly winter day.

Ingredients:

1-1.5 lbs of 90% Lean ground beef

15 oz. can diced tomatoes

½ cup-3/4 cup Pace Mild Salsa or your own brand

15 oz. can kidney beans rinsed and drained

1 onion diced

1 green pepper diced

1 celery stalk diced

1 tbsp chili powder

1 tsp cinnamon

2 cups of water

¼ tsp of salt (if other spices have it, don't use it)

1 tsp of garlic powder

1 tsp black pepper

1 tbsp of minced garlic from jar or one clove minced

¼ tsp oregano

¼ tsp thyme

¼ tsp basil

2 tbsp of fresh minced parsley/cilantro (put in 30 minutes before completely cooked)

Topping:

¼ cup Grated cheddar cheese (2 tbsp for each bowl)

4 tbsp Plain yogurt or sour cream (2 tbsp for each bowl)

2 tbsp cilantro (for topping each bowl)

* If you like black olives, you could use 2 cut up olives for each

Recipe Serves 4

Instructions:

Brown the lean ground beef and drain the fat. Add a dash of garlic powder as you cook it. Then add in the green pepper and onion after meat is done to sauté. When lightly brown add to the crockpot with all other ingredients. Cook on low for 8hrs or cook on high for 4hrs.

Serve into large bowls and sprinkle some cheddar cheese (2 tbsp)for each one then add the plain yogurt. Top with cilantro and a dash of ground black pepper.

***Double the recipe and it fits into a 5 quart Crockpot***

Karla Davis is a Certified Personal Trainer who has spent over 4 years focusing on Nutrition and Health. She also specializes in Staging and Organizing homes and office spaces as a Professional Organizer and is also a Public Speaker. Karla has over 10 years of experience and success within inside/outside Sales and Marketing, and is the wife of Author, Paul Davis. Karla too is now writing her own books as her life mission is to positively transform the homes and lives of everyone she meets.

Please contact Karla for your Home Staging, Interior Re-design, Professional Organizing or Nutritional needs at:

Karla Davis
Florida Home Staging & Redesign
Professional Home Stager
P.O. Box 684
Goldenrod, FL 32733
Tel: (407) 284-1705
Karla@FloridaHomeStager.com
http://www.FloridaHomeStager.com

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So many of us think immediately of beef when we think of Mexican food. We have all had our share of beef tacos, beef enchiladas and beef burritos, have not we? Beef is actually a staple in northern Mexico, but not in the rest of the country. When the Spanish brought cattle with them in the 1500s, they discovered that northern Mexico had excellent grazing lands. This region became home to many Spanish cattle ranches.

Beef, mutton, cabrito (goat), and pork are a large part of northern Mexico's cuisine. These meats are usually marinated before cooking to add flavor and tenderness. Beef is the most common ingredient when we look at recipes that have been sent to America. The beef is cooked over a long period of time to get the tenderest results.

Boiled or roasted beef can be shredded to be added to any number of recipes from enchiladas to tacos. Marinating in all those seasonings make the beef taste delicious as it melts in the mouth. Oregano, cumin, and chilies are used every day in preparing recipes. Cilantro will also give that authentic Mexican taste that you know and love.

Wheat is grown in northern Mexico, so flour tortillas are more common there than the corn tortillas are. Beef is wrapped up in flour tortillas to make burritos, quesadillas, and other delicious fare. Mexican beef stews simmer slowly all day long to deliver an inviting meal for the family.

Pot roasts are a favorite way to prepare beef in Mexico. The roast needs to be browned first. Use the rendered fat to fry up a flavorful salsa created from chilies, tomatoes, and tomatillos. Reduce the sauce and then add broth and water. Add the browned beef back in the pot and let it simmer slowly until the meat falls off the bone. Add a few more vegetables and let them cook.

Barbacoa, or what we know as barbecue, is very common in northern Mexico. The beef or other meat is roasted slowly in a covered pit or brick oven over indirect heat until the meat is tender and full of flavor. The barbecued meat can then be used in any number of dishes or eaten as is.

As you get to know Mexican food better, you will see that for the best results you should always use fresh ingredients. Canned and frozen foods just do not add much to the recipe. Fresh ingredients are more nutritious and have more complex flavors. Using slow cooking methods, you can also get great results with less expensive cuts of meat. You do not need to spend a lot to create a meal your family will love.

Mexican cuisine uses many more types of meat than just beef. Rabbit, turkey, pork, goat, and sheep are also common ingredients in delicious recipes. Go ahead and try something different. Mexican recipes make the meat tender and full of flavor, no matter what type you use. Take a little time to learn how to cook beef using Mexican spices and cooking methods so your family will want to eat every bite.

The great thing about Cinco de Mayo is that every family makes their favorite Mexican foods to celebrate with and traditional Cinco de Mayo food is whatever you want to make. There are no traditional foods associated with these festivities so you can make whichever Mexican dishes tantalize your taste buds. Mexican recipes are as easy to make as they are great tasting. As the mother of four boys I can tell you Mexican food is a favorite in our house.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Here is a delightful crock pot breakfast recipe that even the kids can prepare. The ideal fathers day or mothers day breakfast recipe.

Crock Pot Breakfast Recipe - Let The Kids Cook

Let the kids cook this crock pot recipe before going to bed for a breakfast treat. Ideal as a breakfast for Mothers Day or Fathers Day.

This can be put together and put in the Crock Pot before bedtime for a tasty wake-up meal for the entire family.

Crock Pot Breakfast Casserole
32 oz. of frozen hash brown potatoes with diced peppers and onions
½ lb bacon (have parents fry it until it is crispy before adding to the pot)
2 C. shredded cheese
One dozen eggs
1 C. milk
1 teaspoon of salt
1 teaspoon of pepper
3 or 4 drops of hot sauce
1 teaspoon of dry mustard

1. Spray the inside of the Crock Pot with cooking spray. Place the hash browns in the bottom.

2. Crumble bacon on the hash browns

3. Sprinkle the cheddar cheese on top

4. In a bowl, stir together the eggs, milk, salt, pepper, hot sauce and dry mustard. Pour over the hash browns, bacon and cheese. Cover with lid and cook on low for 10 hours. In the morning, make some orange juice and serve up a great nutritious breakfast.

Other great Crock Pot recipes you may want to try with your Children:

• Barbecued Franks
  
  



• Macaroni and Cheese
  
  



• Chicken Noodle Soup
  
  



• Hamburger Stew

Allowing your children to cook meals helps them to take on responsibilities and teach them important skills. While younger kids may find it a tad too difficult to juggle the more complex beef crock pot recipes or chicken and pork crock pot recipes there are several dessert crock pot recipes and pasta crock port recipes that are not only simple but are a lot of fun too.

Because of the simplicity of these recipes, crock pot cooking can be the perfect way for kids to begin to learn how to cook.

Fran enjoys cooking and thought you'd like this recipe. Her favorite place for crock pot recipes is a-crock-cook.com where Lisa and Neil cook up a storm. Fran suggests you try one of the crock pot breakfast recipes there for a good start to the day.

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German food is not one of the most popular international foods in the USA. German restaurants are mostly found in cities and towns that have large German populations. I personally feel that if more Americans would try German food they would find the food to be tasty and have a wide variety of dishes. For too many years people have tended to think of German food as just a lot of dishes with a lot of red meat. It is true that German food does use red meat there are also many dishes that include: pork, wild game, wild boar, rabbit and venison. There are also so many kinds of sausages in German food that no cookbook could ever include all of them. In this article I will highlight some of the must try German dishes.

First, Schwenker, is a pork steak that is grilled with onions and spices. This dish varies by region but can be found in modt restaurants and is certainly worth trying.

Second, blood sausage, don't turn your nose up to this dish until you have tried it. Most Americans are turned off by this food, but most countries of the world have some variation of this dish. So keep in mind the whole world can't be wrong. Blood sausage in Germany is made from meat blood and barley. In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue can be added and this is known as Zungenwurst. Frankfuter sausage is a smoked pork sausage that is very similar to the American Frankfurter.

Third, Sauerkraut, is quite popular and served with many dishes. It is chopped cabbage that is fermented. It is served either hot or cold and sometimes is an ingredient in a dish.

Fourth, Spatzle, is German noodles made from flour, eggs and salt. Every great cuisine has their form of noodles. It can be used in a dish or eaten as a side dish. Spatzle is found in all regions of Germany.

Lastly, there are so many great dishes that I can not mention them all in this article but a few that are definitely worth mentioning are: Gaisburger Marsch which is a beef and potato stew, that contains spatzle, and topped with fried onions that have been cooked in butter. Hassenpfeffer, a rabbit stew flavored with wine and vinegar. Saurmagen which is spiced beef or pork with carrots and onions cooked in a pig's stomach. The next time you are near a German restaurant before you nix the idea of trying German food I would definitely put it on your list of foods to try.

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Bryan Burbank is an expert in the field of Dinning and World Foods

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Dutch cuisine is very much influenced by the agricultural produce of the Netherlands and the country's history as a seafaring nation. Fish and seafood (including cod, eel, herring, mackerel, mussels, oysters, plaice, salmon, sardines, soleidae, shrimp, trout and tuna) are all eaten in the Netherlands. Popular meats include beef, chicken and pork.

The colonial past of the Netherlands has also had an influence on the country's cuisine. The Dutch were involved in the Dutch East Indies (Dutch: Nederlands-Indië) - present day Indonesia - for approximately 250 years, and Indonesian cuisine has left a lasting mark on the Dutch palate. Indonesian dishes such as Nasi Goreng (spicy rice with chicken or pork) have become Dutch dishes too!

Here are some other popular Dutch dishes:

- Balkenbrij - A liverwurst sausage loaf (Dutch: Leverworst) made from pork, but containing enough pork liver to have a distinctive liver-taste. The loaf is cut into slices about ½ inch (1 centimeter) thick which are then fried.

- Boerenkoolstamppot - A stew made with potato and kale. It is served with gravy and rookwurst (Dutch spicy sausage).

- Hete bliksem - Boiled potatoes and green apples, with stroop (syrup) or diced speck (juniper-flavored dry-cured ham).

- Hutspot - A traditional stew made using boiled and mashed potatoes with carrots and onions.

- Stamppot rauwe andijvie - Raw endive (a variant of chicory) mashed into potatoes, and served with diced and fried speck (juniper-flavored dry-cured ham).

- Zuurkoolstamppot - Sauerkraut (pickled cabbage) with mashed potatoes. served with sausage or bacon, and sometimes flavored with curry powder, raisins or pineapple.

Popular Dutch desserts include:

- Appeltaart - Apple pie. In the Netherlands, apple pies usually contain cinnamon, lemon and raisins, and have a lattice-style topping and icing.

- Oliebollen - The Dutch version of donuts made by deep-frying dough, allowing it to cool and rise, and covering with powdered sugar. They are eaten at fairs, and during the Christmas period, especially around New Year.

- Spekkoek - A very rich and spicy Dutch-Indonesian pastry made from many layers of pastry.

- Stroopwafel - Two round waffle-like wafers with a caramel filling between them.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_dutch.php - visit this site for more information, photographs and cook books.

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