Beef Stew

Even if you routinely use your slow cooker to make beef, pork or chicken recipes, you could have totally overlooked fish dishes. Fish is identified for its ability to cook fast so maybe you believed sluggish cooking was not an choice for it. Really employing a crockpot to make your fish and seafood recipes assists to preserve the subtle fish flavor intact due to the fact no moisture is misplaced throughout the sluggish cooking process and the warmth is stored low.
You can use fish in casserole, stew, soup and pasta recipes. You can also poach or steam it in the crockpot. To poach fish, you just want to add it to the crock pot, cover it with h2o, stock or wine and add your chosen herbs or spices. Parsley and bay leaves are specially good for fish dishes. Poaching could only take forty 5 minutes, depending on the form of fish you use and its thickness, so keep an eye on it. If you are using flat fish you can braise it. Roll it up prior to adding it to hold it in one particular piece and hold the taste locked in.
How to Cook Shellfish in a Crockpot
Shellfish does not merge properly with extended cooking occasions, so if you want to add some to a stew or soup recipe, add it close to the finish of the cooking time so it can warm by means of. Shrimp can be extra to crockpot chowders, soups or stews. You can possibly add them in their shells or de-shelled. Gumbo and jambalaya are sluggish cooker recipes and you can add some tasty shrimp to these, no matter whether you make them on the stove or slow cook them. Clams and mussels are excellent for generating stews, especially when you use a tomato or white wine primarily based sauce.For a lot more information about "rice cooker", you need to pay a visit to: rice cooker
Slow Cooking Instances for Fish
Some meat dishes, specially when you are working with difficult cuts, can take up to 10 hours to tenderize in a crock pot but fish cooks quicker, which is why sluggish cooker recipes for fish generally only will need three or 4 hours. Leaving the fish in the crockpot when it has completed cooking can dry it out so this is not anything to depart in there all day while you are out. You will will need to serve the fish as soon as it is all set.
You can cook steaks from large fish like mackerel, salmon, haddock and cod. You would not be in a position to fit a complete a single of these fish into the slow cooker but the steaks cook nicely. If you have a entire fish and it is extremely massive, you can chop your very own steaks from it or get a fishmonger to do it for you. Flat fish have a tendency to be smaller sized in normal than these bigger species, so you can cook a complete plaice or sole. The flesh of these fish is not muscular given that they are not really lively. This suggests the flesh will be delicate and soft when it is cooked.Cooking Fish Recipes in a Sluggish Cooker

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For the busy family on the go, or just the cook with little time for making nutrious meals, Beef Tips with Zip are perfect for you. Bring out the crockpot or slowcooker and take full advantage of its benefits. This recipe is easy to toss into the crockpot in the morning and ready when you get home. The surprise "zip" ingredient adds a surprising flavor as well as tenderizes the meat. Everyone will want to know why your beef tips are different than the ones they've had in the past! Serve over brown rice or no-yolk egg noodles. Add a salad, then finish off the meal with our Banana-Split cake that is diabetic friendly.

BEEF TIPS WITH ZIP!

Beef Stew

2 lbs beef stew meat
2 cups fresh mushrooms, sliced
1 can low-fat cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup sugar-free lemon-lime soda

Turn slow-cooker on low. Place meat and mushrooms in cooker. In a mixing bowl, combine remaining ingredients until well blended and pour over meat and mushrooms. Put cover on slow cooker and cook on low approximately 8 hours.

Serve over brown rice or no-yolk egg noodles.

Note: Without the rice or noodles, there are almost 3 times as many proteins as carbs. This allows you to have the rice or noodles. Serve with a salad that has kidney beans or garbonza beans added.

BANANA SPLIT CAKE

Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted

Filling: 3 small pkgs sugar-free instant vanilla pudding mix
3 cans fat-free evaporated milk

Topping: 2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time. If you really want to dress up your cake and you aren't concerned about the little extra bit of sugar, top each piece with a maraschino cherry before serving.

Enjoy!

Crockpot Beef Tips With Zip and For Dessert Try Banana Split Cake Suitable For Diabetics

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com She also shares her collection of vintage recipes at http://grandmasvintagerecipes.blogspot.com

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When our Austrian Airlines flight touched down and taxied across the runway at Vienna airport, we were greeted by music: the famous Blue Danube waltz by Johann Strauss II was played through the aeroplane's cabin speakers. The music was apt, as Strauss lived and worked in Vienna, writing the Blue Danube about the city's great river and earning the nickname ‘The Waltz King' and set the tone for our weekend break to Vienna.

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Using meatballs in stew is an easy and economical way to add the meat your family craves to their diet without breaking the bank.  As we watch grocery prices steadily rise we are all looking for ways to cut corners without taking away the quality and good flavor we have come to expect.  Perhaps looking back to our parents and theirs, we can find many ideas to help.

In about 30 minutes you can serve up this hearty meal and watch as the family smiles when you bring the dishes to the table.

Beef Stew

First you will need the meatballs.

You can purchase meatballs already prepared and seasoned in your grocer's freezer section.  If you prefer to make your own you can combine:

1 beaten egg

3/4 cup soft bread crumbs

1 teaspoon garlic powder

1 pound ground beef

mix all well and form into about 1 inch balls.  You can make a larger ball if you wish, but this is the bite-size that my family prefers.

Whether you use frozen ready-made or your own home-made you will need to brown the meatballs in a pan in hot oil.   In a 12 inch deep sided pan add a tablespoon of cooking oil and 1/2 cup of chopped onion. Brown the meatballs with the onion.  Cover and cook about 5 minutes.  Drain off any fat.  

Add to the meatballs and onion,  one can of condensed cheddar cheese soup and one can of milk, stirring to combine.  Cover and simmer another 10 minutes.

Now you will add one 16 ounce can of diced beets, drained, and one 10 ounce package of frozen brussels sprouts.  Cover and simmer another 5 minutes.

Meanwhile, combine one 8 ounce can of spinach that has been drained well and chopped to 1 cup of biscuit mix and 1/4 cup milk in a bowl.  Stir well.  You should have a thick batter that holds it shape when dropped from a spoon.

TIP:  Pour the spinach through a coffee filter, gather the edges and squeeze out the extra moisture.  You can also use frozen spinach.  Thaw and squeeze out excess moisture in a paper towel or tea towel

Drop the spinach batter onto the top of the bubbling-hot meatball stew to form about 8 dumplings.  Cover and simmer 10 minutes without lifting the lid.  You want the steam to help cook the dumplings.

While this is last addition is cooking, mix up a nice salad and set the table.  Call the family and serve up this delicious version of an old favorite.  The dumplings give the kids an extra helping of vegetables and take the place of bread or biscuits.  

End the meal with a bowl of fruit and you have a complete meal that will satisfy and nourish your growing family, comfort your friends, and guarantee they come back wanting more.

Meatball Stew Recipe - A New Take on an Old Dish

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Sangiovese. When I hear that word, I just have to tell a story. In the final semester of my wine steward course at one of our wine dinners we were served, unknown to us, a Brunello di Montalcino wine. This is one of Tuscany's great wines that for obvious reasons will never be reviewed in this column. I was sitting across from our teacher. When the first drops of this noble liquid reached my lips I uttered a single word, pronounced more slowly than usual, Sangiovese. Twenty wine students, and I was the only one who identified the grape. Two additional comments are in order; a) purists will note that the grape is Brunello, a clone of Sangiovese b) I have never been able to repeat this stroke of luck. When you want a fine wine in the $40 range (or way, way more) you will probably do very well with Brunello di Montalcino.



Levi Reiss has authored or co-authored ten computer and Internet books, but definitely prefers drinking fine French, German, or other wine. He teaches classes in computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian wine website www.theitalianwineconnection.com .

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"When beef stew is in the oven, all's right with the world," writes Julia Child in "The French Chef Cookbook." Julia goes on to say that beef Bourguignon "is the best beef stew known to man." As fabulous as her recipe is, it is also labor-intensive, and the directions are written in Julia's thorough style. "Cover the casserole and set it in the lower third of the oven," she advises, adding that you may also cook the stew on top of the stove, in an electric skillet, or a kettle.

I continued to prepare Julia's recipe until I found another recipe in Mireille Johnston's lovely and warming cook book, "The Cuisine of the Sun." While Mirielle's recipe has many of the same ingredients as Julia's recipe, it also has chopped tomatoes, carrots, black olives, and a surprise ingredient - orange rind. Like Julia's recipe it is very labor-intensive. "Although this takes two days to prepare, it is well worth the effort," Mireille writes.

Beef Stew

The stew is refrigerated for 24 hours to blend the flavors and congeal the fat, "which will look like a sheet of wax," explains Mireille. After the fat has been removed you complete the recipe. Beef a la Nicoise should be served with fresh egg noodles, gnocchi, or plain boiled potatoes, "nothing too emphatic," Mireille says, and I think she is right.

Yesterday the wind chill was so bad it would have made a polar bear shiver. I yearned for beef stew in red wine, but did not want to spend hours in it, so I took shortcuts. Though I had less meat than the recipe called for, I didn't worry about it because I had extra vegetables. Instead of fresh mushrooms I used dry ones from the pantry. I used garlic from a jar, frozen pearl onions, and tiny prepared carrots, which saved lots of peeling and chopping. My new, healthier beef stew tasted as good as the old Boeuf Bourguingnon and here is the recipe.

INGREDIENTS

1 cup sliced, dried mushrooms

6 slices diced bacon OR one 2.8-ounce package real bacon recipe pieces

1 1/2 pounds lean beef stew

1 teaspoon prepared garlic

1 beefsteak tomato, diced

1 cup petite carrots

1/2 pound (half package) frozen pearl onions

2 packets salt-free beef bouillon

2 tablespoons tomato paste

2 tablespoons diced orange rind (Make sure there is no white pith.)

2 tablespoons Splenda

1/4 teaspoon low-sodium salt

1/4 teaspoon dried thyme leaves

1/4 teaspoon freshly ground pepper

1 1/2 cups good quality burgundy

2 cups water

METHOD

Cut fresh bacon into small pieces and fry until crisp. (Or, pour precooked real bacon pieces into slow cooker.) Drain bacon on paper towels and put in cooker. Wipe remaining grease from skillet with paper towels. Brown stew meat in skillet and transfer to cooker. Pour wine into skillet, scraping up bits from bottom of the pan, and simmer 2 minutes. Pour wine into slow cooker and add remaining ingredients. If liquid does not cover the meat add a little more water.

Simmer stew on high for one hour. Turn cooker to low setting and simmer two more hours. When meat is fork-tender thicken stew with three tablespoons of gravy flour blended with an equal amount of water. Add more thickening if needed. Serve as chunky soup with French bread, or over rice, or on wide noodles garnished with fresh parsley. Makes 6-8 servings.

The New (and Healthier) Boeuf Bourguingnon

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Harriet Hodgson has been a freelance nonfiction writer for 28 years. Before she became a health writer she was a food writer for the first "Rochester Magazine," in her home town of Rochester, MN. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from www.amazon.com A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation Website under the "School Corner" heading.

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If you are a busy mom like me, you probably dread coming home after a long day and making a big dinner for your family. We usually just make the same old think, day after day and week after week. How to we get out of those same old same old blues, you should make your Crockpot become your best friend. When cooking with a Crockpot you can easily prepare the meal the night before start the Crockpot in the morning before you head out for work and have a hot, delicious home cooked meal waiting for you when you come home.

There are many different variations of crackpots out there, and really any of them will do. You can easily purchase one for about ten to fifteen dollars for a basic one. Mine I bought for about 30 dollars but the convince factor of it truly makes up for the cost. Mine is large enough to hold a large roast or chicken, it has a high, medium, low and warm setting. It also has an automatic shut off time for when the meal will be done and sets it on warm waiting for you. It also has a removable insert that is dishwasher safe that is a definite plus. You also can purchase slow cooker bags (much like turkey roasting bags) that minimize clean up.

Beef Stew

One of my favorite meals on a cold winter day is beef stew. It is hardier then a soup, and fills you up. Here is an old classic recipe my mother gave me that I use in my Crockpot.

Slow Cooker Beef Stew:

Ingredients:
1 ½ pounds of beef stew meet 1 inch cubed (usually can purchase pre cut at your grocery store)
12 baby carrots (or 4 medium carrots peeled and cut into 1 inch pieces)
4 white potatoes peeled and cut in chunks
1 onion peeled and quarters
2 tbsp Worcestershire sauce
2 beef bouillon cubes
1 tsp salt
¼ tsp pepper
2 bay leaves
½ tsp thyme
¼ tsp garlic powder
2 cups of beef broth
1 cup of water
3 tbsp flour

To start brown meat in a skillet in oil until lightly brown on the out side (do not cook all the way through). This step can be skipped if desired, but browning the meat locks in the flavor. In the Crockpot layer carrots, potatoes, onions and browned meat, as a note you should always place your vegetables on the bottom of the Crockpot. Add the Worcestershire sauce, beef bullion and all of the spices (except flour). Pour in broth and water to cover the vegetables and meat. Cook on low temp for 8 to 10 hours or on high for 4 to 5 hours. About 30 minutes before you are ready to eat, remove the bay leaves, mix together in a separate bowl the flour and about 1/3 cup of water, add to Crockpot and mix to thicken and make more of a gravy vice broth. Turn the Crockpot up to high and continue to cook an additional 30 minutes. Serve and enjoy.

A warm French bread, you can pick up at any grocery store or some dinner rolls go perfect with this stew.

When it comes to cooking with your Crockpot here are some hints. You can brown meat to lock in the flavors, if you choose not to add 30 minutes to your cooking time to ensure the meat is cooked through. Always place your vegetables on the bottom of the slow cooker so they cook properly. Never open the Crockpot to stir or taste, the heat will escape and you will have to add additional cooking time. The taste of spices are intensified because they cook off slowly, taste your meal 30 minutes before serving if it needs extra flavor add it at this point. And finally, if you need to cook your meal in a faster amount of time, place a piece of tin foil below the lid, it will reflect the heat back down on your meal and it will cook quicker.

Surprise your family with a hardy home cooked meal that makes it seam like you slaved all day in the kitchen. There are many recipes that are quick and easy to make, that will save you time and money and make you a super mom in the kitchen.

Crockpot Recipes - A Busy Mom's Life Saver

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I had a heart attack a couple of months ago, which required triple-bypass surgery. As I am a widower, I do all my own cooking. This wake-up call caused me to re-assess my eating habits. So instead of the junk-food that I had been living on, I now want to eat delicious, heart-healthy foods that are simple to prepare. If they will last more than one meal, that's a bonus that I like.

Frankly, my beef stew is not only heart-healthy and very delicious, but is very easy to prepare.

Beef Stew

And you can freeze it in individual portions to thaw in the microwave and enjoy any time you wish a quick and easy, satisfying meal. Just add a couple of slices of whole wheat bread and there you go.

While my beef stew is easy to make, it does take some time. So allow about 3 hours or so of cooking time. I start my stew at 2:00 to enjoy it for a 5:00 mealtime.

I look over the stewing beef chunks at the local supermarket trying to purchase a package that looks as lean as possible. Then I use a paring knife and a carving board to cut away any bits of anything that isn't meat. This includes fat, gristle, etc. I cut the chunks into smaller pieces about the size of the last joint of my thumb.

I use a large pot that has a lid and fill it 1/3 with hot water out of the tap. I put in the beef chunks, put on the lid, and put it on the stove-top at ¾ heat. Keep an eye on it for the next 15 minutes or so, and if it shows signs of boiling over, reduce the heat until it just simmers with the lid on. At this time (after 15 minutes of boiling), use a spoon to scoop away any fats that have been boiled off and rose to the surface. Beef fat is just not heart-healthy, but the beef itself is.

After about 2 1/4 hours of boiling (stirring occasionally), start preparing the vegetables. Peel 2 to 3 medium sized white potatoes and cut them into bite-size chunks. Add to the pot. Peel and slice a medium cooking onion and plunk it in the pot together with a package of brown pre-sliced mushrooms. Add any other vegetables you like. I like slicing up 4 celery stems, opening a small can of kidney beans, taking frozen wax beans and slicing up a couple of carrots. Into the pot they go.

Turn the heat back up until it boils, then turn down to a simmer, as before. Leave the lid on.

At this time, I add spices... but NO SALT!

I like to use some minced garlic (bottled... no preparation required), ketchup, Worcestershire sauce, liquid smoke, ground vegetable seasoning, dried parsley and rosemary.

Finish cooking until the potatoes are easily pierced with a fork, then remove the stew pot from the heat.

If there is too much liquid left, I don't want to dump it because it contains all sorts of nutritious ingredients, so I add some flour to thicken it up.

I eat what I want for supper (usually too much), and freeze the rest in individually sized Tupperware containers.

That way, all I have to do is put the container in the microwave for 1 minute, to loosen it up so I can easily dump it in a bowl. I microwave the bowl for a further 4 minutes to thaw and heat the stew. Then off to the table for more eating enjoyment.

Oh, yeah... while the stew is cooking I prepare some Jell-O pudding... the kind that is sugar-free. I make it with skim milk for a heart-healthy dessert that compliments the stew perfectly.

Enjoy your meal!

Beef Stew For Heart Attack Patients

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The old saying "the Italian food is just composed of about twenty dishes" found at the Italian restaurants in the United States is quite false. Actually, Italian food has an extensive variety and it differs really throughout the world. The diverse regional Italian cuisines present in Italy takes cues from surrounding inhabitants and spices it up with a lot of local inspiration to offer the unique Italian cuisine. An attractive example of the famous Italian food is the cuisine from the area of Friuli-Venezia Giulia.

This area has its border with the previously Soviet state of Yugoslavia, and has a lot of common traditions and customs including culinary trends. The famous Italian food of this area has an Austrian, Hungarian, Croatian, and Slovenian influence to it. The beer halls of this typical state reveal the most significant influences. Italian dishes for example Goulash and Viennese sausage are easily available here, goulash which formerly was a Hungarian dish, now acquired the unique Italian taste from this region. Goulash -has become an Italian dish which, among numerous other famous Italian foods, is extremely popular in this region and can easily be found in nearly in all restaurants within and outside of Italy. This particular famous Italian food constitutes a chunky beef stew and it includes fresh vegetables like onions and red peppers. It is generally served with pasta here (although with rice in Hungaria).

Another famous Italian food, the San Daniele del Friuli hams, are also of utmost importance in Friuli-Venezia Giulia and these hams are the staple food of the local population. This whole area is famous for its Italian sausages and bacon. The local soup, jota (pronounced yota), a specialty of this region, is usually prepared with bacon and beans. The pork used in this Italian dish is spicy which is really loved and liked by foreigners and tourists which usually are not familiar with this fiery product of Italian cooking. Though one might not associate sauerkraut with Italy, it's common in Friuli, and is central to Jota, a simple, hearty bean and sauerkraut soup from Trieste.

But perhaps the most famous Italian food offered in this area is polenta. This is quite similar to American grits (grits are similar to porridge or oatmeal, but are closer to the Italian dish polenta) and includes boiled cornmeal and constitutes a major part of the Italian dishes of this region. Polenta can be served with cheese and meat dishes.

Some Italian staple food ingredients like dairy products are also among specialties of this region. The Montasio cheese which is well-known all over the world comes from this region. If you like Italian cuisine with heaps of cheese in it then this region is definitely for you.

Brovada is another famous Italian food from this region. Undoubtedly, this dish is very special to this area and believe it or not it is pickled turnip - sometimes called Turnip -Kraut It is made with red wine vinegar and often contains the wine marks from the bottom of the tank. The turnips are shredded before being macerated in the vinegar. It is really good and not "turnipy" at all.

Though this typical dish is not among famous Italian foods but still most of the people like it very much. Brovada is a dish that is very popular in Italy so it constitutes an important part of Italian cuisine.



Kath Ibbetson has a BSc, a diploma in aromatherapy and a certificate in counselling. But most of all she is a mother and an enthusiastic Italian cook. Italian food is her passion and she has been cooking it for 30 years. Visit her site FoodTheItalianWay.com

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French onion is one example of an international soup which is popular all over the world but there are more. India is famed for its lentil soups, Japan's miso is unique and delicious and most of us are familiar with the healing properties of Jewish chicken noodle is another example.

Scotch broth, which is barley and mutton, and cullen skink, a smoked haddock soup, are renowned in Scotland. In Eastern Europe you will find borscht, a meat and beetroot soup, and goulash, which is a paprika and beef stew which used to be a soup.

Beef Stew

The American South gives us chicken, meat, seafood and okra gumbo soups and in the Middle East a chickpea, lamb and lentil combination is the perfect snack for breaking the Ramadan fast. In Italy you will find minestrone and many other varieties of pasta and bean types and Greece is home to delicious lemon and egg soup. Spanish gazpacho is a wonderful example of a famous chilled version and Lebanese cucumber soup is just as refreshing.

How It has Evolved Through History

Soups vary from chilled to piping hot, as well as from water thin to thick and creamy. The word "soup" can be traced back to the word "suppare" which in Latin means to soak, and this refers to the way vegetables or meat is soaked in cooking liquid to make a soup. Soup used to known as "pottage" which means cooked in a pot, or "broth" which means brewed.

"Bouillon" is French for boil and a bouillon is a stock. The word chowder comes from the Breton word "chaudree" which means cauldron and chowders are rich, thick soups from the American northeast and New England areas. A chowder might have a creamy base, a tomato base or a clear broth base.

A bisque is a thick soup which is thought to come from the Bay of Biscay near Spain. Bisques used to feature game birds and poultry but now most are made with seafood such as crab or lobster.

Soups used to be basic combinations of meat, vegetables and water but international soups developed in their own way and today there are many types of soup recipes and lots of different flavors and ingredients you can add to soup to recreate famous international soup recipes like French onion soup and more.

Recipe for Greek Egg and Lemon Soup

This delicious soup is called Avoglemeno in Greek and the tangy lemon, chicken, rice and egg combine to make a wonderfully aromatic soup. For a tangier soup you can add more lemon. For a more filling soup, add more rice. This recipe serves four people.

What you will need:

• 2 diced boneless, skinless chicken breasts
• 1 egg
• 1 1/2 cups raw instant rice
• 1/2 cup lemon juice
• 4 cups chicken broth
• Salt and pepper, to taste

How to make it:

Bring the broth to a boil, then add the chicken and cook for a couple of minutes. Add the rice. Beat the lemon juice and egg and slowly stir this mixture into the soup. Cook for 5 more minutes and serve hot.

A Look at Different International Soup Recipes

There are international soup recipes for all tastes, whether you prefer light soups, rich soups, hot ones or chilled soups. One of the most famous soup recipes in the world has to be French onion soup, perhaps because the combination of sweet onion, rich beef broth and melted cheese is so indescribably good. If you follow a good French onion soup recipe you can make this wonderful dish at home and amaze your family.

FrenchOnionSoups.com - Simple, Elegant, Perfection; Soup the Way it Was Meant to Be!

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Making a delicious Crockpot beef stew can be one of those things that some might find to be a little difficult. However, there are some easy ways of making this delicious recipe, without too much trouble at all. You will find that any cold winter day will be the perfect time to create a batch of this delicious food and in no time, your whole family will be celebrating the dish you have created.

Before you begin this process, you will want to ensure that your meat has been lightly browned, but not cooked to ensure you have tender and juicy morsels that are perfect when you serve them. This process is actually called searing and you might find that term used in a number of recipes.

Beef Stew

From this point, you will want to add about four cups of beef stock to your Crockpot. From here, you will add in your 2 pounds of cubed stew meat and the seasonings that you might like. Some of the more common choices will be rosemary, parsley, and even black pepper. It is important than you lightly season during this time, as the best Crockpot stew recipe will end up having a more intense flavor after it cooks for some time.

Allow your mixture to cook on high for one hour, you will be turning it down shortly, but you want to ensure that the meat has a chance to cook before you add in your vegetables. This will add additional flavor that they will pick up in the process.

When the time has passed you will add in 4 chopped carrots, 5 chopped stalks of celery and 3 cubed potatoes into your mix. Stir them in well and then turn your heat down to low and allow this mixture to sit for about 4 or more hours if possible. You can also add in an onion at this time, depending on if you want that flavor mixed in with your dish.

Once you have cooked up this mixture, you will want to thicken it up. Depending on your desired thickness, you will want to add 1 - 4 teaspoons of corn starch. Remember that the more you add, the thicker this mix is going to be. So decide on that and then proceed carefully. It can take about 5 minutes for this addition to show the true thickness your dish is going to have.

There are other options that you have to add into your mix as well. You can add in okra or other vegetables that might appeal to you. Just know there is no right or wrong way to make a Crockpot beef stew recipe, so find the best balance for you and enjoy the stew you have made.

Making A Delicious Crockpot Beef Stew

From crockpot beef stew to other delicious crockpot recipes you will find our website is full of delicious meals and tips for creating the perfect dishes for you. Take your time to explore the site and find something for dinner.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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General summary of the city:



Leuven (Louvain in French) is a university town and the capital city of the Belgian province of Flemish Brabant. The Katholieke Universiteit Leuven (Catholic Univeristy of Leuven) is the oldest catholic univeristy in the world. It is also one of the world's oldest universities. With respect to the adage "old is gold", the univeristy which is the hallmark of Leuven, is one of the most beautiful sights in the whole of Europe.



An ancient town Leuven, grew industrially from 11th century onwards. The town soon became famous for linen production (known as lewyn, then) by the late 15th century. Historians argue that linen is actually a corruption of the word "leuven". By the 18th century, the Beer brewing industry came into existence. The local "Stella Artois" brand of beer became a household name. Things turned out even better for Stella Artois when it merged with the Walloon based brewer Piedboeuf to manufacture Interbrew. The brand Interbrew grew exponentially as one of the most famous brewing companies in the world offering some of the most popular beer brands in Europe. Couple of years ago, Interbrew merged with a Brazilian brewer AmBew to merge InBev which is now the largest and the most popular brewer company in the world with a sizeable marketshare.



The city of Leuven suffered setbacks during the World Wars and the library of the university was destroyed and rebuilt twice. Ten percent of the students attending the university in Leuven are international students. All in all, Leuven is an historically gifted intellectual place for learning and spreading of knowledge.



Places of interest:



St.Peter's Church on Grotte Markt ( Great Market Square) founded in the later part of the tenth century is a Gothic building. The Church bore the brunt of warfare during the world wars and had to be renovated. The best part about the church is the treasury of St.Peter which houses the 15th century paintings like the "The Last Supper" and the "Martyrdom of Saint Erasmus".



The Grotte Markt and the Oude Markt (Old Market) reflect the ethos and splendor of the 15th and 16th century BC. No visitor worth his salt should miss the Stadhuis, the townhall of Grott Markt. The Stadhuis is the most beautiful building in Leuven and one of the most popular structures of Belgium. You can take a guided tour of the Stadhuis everyday from 3pm. During the months of April through September, the Stadhuis is open for guided tours from 11 am on weekdays.



The Beguinages built during the period between the 13th and 16th century are the collection of small buiding used by Beguines. They were more than 300 women during those times who lived religious lives, without taking monastic vows. A visit to the Beguinage reminds people of how these sisters dedicated their lives to God without isolating themselves from the world. Quite recently the Beguinages have been able to hold public interest because of their inclusion to the World Heritage List by UNESCO.



Things to do:



Leuven is one place which can make you feel young. There is a continous feeling of learning and education. No prizes for guessing why; Leuven is a "student city" with most of the citizens being students. The Old Market is famous for bars and cafés. Onder den Toog is well known for being Belgium's smallest bar and a haven visitors who want to absorb the folklore and ambience of the Louven culture.



A visitor cannot afford to miss the Rock Werchter festival held for three days in July. Though the city radiates a Catholic sentiment, the festivals in Leuven do not have any religious or historic appeal. They are purely indulged in for fun, merriment and get-togethers. The Rock Werchter features rock bands from parts of Europe and the USA. The other music festival known as Beleuvenissen play more jazz and blue, folk and classical concerts. Come August, and you can see the rise of pop fever in this city with interntional pop and rock bands coming together for the rock festival Marktrock. If you are into sports especially football, then you can pay a visit to the Oud-Heverlee Leuven, a Belgian football club, from the municipality of Leuven. You can also head to listening to some pleasing orchestra like the famous Arenberg Orchestra in Leuven.



Food and Drink:



The Belle Epoque and the Orange par Roland Debuyst restaurants are famous for gourmand delights. Also famous is the French restaurant offering the best in French cuisine called Ramberg Hof. Oesterbar is another beautiful eatery offering the choices of seafood and oysters for people who love seafood.



Since the place is famous for its cosmopolitian outlook, Leuven brims with the choicest international and ethic cuisinE ranigng from Italian, Mexican, Spanish to Chinese, Moghlai and Indian. There are around 1765 cafes and more than 215 restaurants in Leuven. The quality standards for food and drink are quite high as they are strictly monitored under the watchful eyes of the Leuven Catering Inspectorate.



The popular starters consists of soupe à la bière (beer soup) made with chicken stock and onions; a cold pate made of veal, pork and rabbit; flamiche, a tasty cheese pie with leeks or onions; and tomatoes filled with mayonnaise and shrimps. The main course include chicken stew or fish stew, lean beef cooked in a casserole with onion and beer among other favorites. A popular sweet dish is the Gaufres which are waffles served with chocolate syrup or icing sugar. Frijtes is a popular snack here.



Like the rest of Belgium, beer reigns high among the list of favorite drinks in Leuven, the most popular brand being the good ol' Stella Artois. There is also a good demand for French and Luxembourg variety of wines. Other popular drinks are gin and coffee. Leuven Peckhke gin with peach juice and Leuvens Nootje, gin with hazel nut are quite popular among jins. Popular brands of Coffee are Margogyp and Mysore.



Hotel and Accomodation:



Het Klooster Hotel

Hotel Ibis Leuven Centrum

Hotel New Damshire

Begijnhof Congreshotel

Hotel Binnenhof

Theater Hotel Leuven Centrum

Entertainment:



You can take your kids or friends to a beautiful recreational partk known as Kessel-Lo Provincial Recreation Park. Children can have a gala time playing, riding electric boats, driving mini-cars etc. You can indulge in row-boating, pedal boating, go-karts and playing to your heart's content in a spalsh pool. For sports afficionados, there are football pitches, basketball and volleybal courts, a tennis court, two skate ramps and a roller skating rink. The eco-house along with a permanent water exhibition attract a lot of visitor attention. Those who love nature can also find peace and solace watching the greenery, the tree orchard and the blooming flower garden in the recreation park.



Those who prefer night entertainment, can visit some of the zaniest bars which are found around the Oude Markt and the Grott Mart. For people who love shopping, there is the Fochplein, which is famous for popular shops selling everything from food to outfits. There are also some smaller shops in the market area which sell interesting as well as commonplace items. Be it the park, the bars, the museums or the univeristy; the sheer magnetism and the chemisty of Leuven is quite entertaining. The friendly hospitality of the students of Leuven, the humor and the camaraderie shown by them to visitors is really commendable.

Meredith Booney is a freelance travel writer with over 20 years of experience writing for travel journals, newspapers and magazines. Website: http://www.belgiumcities.info

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Five-Minute Oyster Stew

We went "yard selling" twice this last weekend. On Friday we went to Twin Falls and on Saturday, we went to the yard sales in our little berg, The Trout Capital of the Universe.

Beef Stew

Trout farms here turn out trout like Hershey® turns out Hershey Kisses®.

We partake of some of that trout each year at the Annual Fish Fry put on by a local Boy Scout troop. My wife and I collect the tickets and money at the door from others that have decided that fried trout is better than cooking dinner. The scouts serve us trout while we are giving them a hand with the affair.

This year, I tried to get some folks to buy a flagpole so I could give those profits to the scouts too, but nobody was thinking about flagpoles, they came for trout.

One thing I miss in Idaho is seafood. The closest you can come to seafood is at the Sizzler® in Twin Falls. They have salmon and you can buy little skewers of shrimp to go with it. Somehow that is not the same as a good seafood restaurant in Cape May, New Jersey or Philadelphia. We don't even have a Red Lobster®.

You also can buy fresh crab meat at the local grocer on rare occasions. When it is available, I grab a few packages and toss them in my freezer for later use. I'm addicted to crabmeat omelettes.

On Saturday, I was chatting with a lady at her yard sale when she said, "It's Saturday so everything is half-off. I had looked at a bottle of spice and put it back down because it cost a buck which is against my yard-sale religion's price-for-spices.

When she said that it was half-off I grabbed the bottle and gave her the four-bits.

The spice is Beau Monde Seasoning from Spice Island®. On the label it says that you can add it to dishes like oyster stew to increase flavor instead of adding salt. I read the label and it is salt with sugar added as dextrose, onion, and celery seed, and tricalcium phosphate.

As that may be, the words oyster stew put me in a trance.

My wife, who always knows what I'm thinking, said, "You might be able to get some oysters at the local market."

I rushed right over there, not expecting to find fresh oysters or anything that resembled fresh oysters, but there might be a substitute.

Our little grocery store had only canned oysters. The cans were identical in size, about half the size of a can of corn, and the store brand was 10 cents cheaper than the other two brands. Reading the labels I decided they probably all came from the same factory in Korea. I bought the red can because I thought it was pretty. Also, the oysters were already boiled.

That is called scientific analysis.

The oysters were sort off slimy looking, some had a greenish color, but they were oysters all right.

They were not like the pretty oysters that come in jars that you can buy in Twin Falls at a large market.

Anyway, here is my recipe for Oyster Stew.

Five-Minute Oyster Stew

Ingredients

1 can of chicken broth

1 can of creamed soup (I wanted to use cream of mushroom but when I got home from the store I found that we were fresh out. I used creamed broccoli soup with cheese. I thought that would be too strong a taste for the oysters but I was wrong. Don't add a can of water or milk with the soup.)

1 can of boiled oysters. If you buy fresh or other uncooked oysters I suggest you fry them with a little butter and a clove of garlic first. It will only take a minute or so. (Don't buy canned oysters if you can get the real thing. Canned oysters taste good but they are a bit too slimy for me, at least the ones I bought.)

1 can of mushrooms (fresh mushrooms are always better but they take more work)

1 can of sliced potatoes

1 can of sliced carrots to give the stew a pretty color

Beau Monde seasoning; or salt, sugar, onion, and celery seed (forget the tricalcium phosphate)

Procedure

Dewater all cans except the soup and chicken broth, of course.

Chuck everything in a pot and bring to a boil. (Sure you can throw in a clove of garlic if you like.)

Serve

I found that there was no need to age this oyster stew. The flavor was there from the start.

My wife does not appreciate oyster stew or anything else that tastes

I ate the whole thing in two sittings.

Hey, it's good!

Five-Minute Oyster Stew

John T. Jones, Ph.D. (tjbooks@hotmail.com), a retired college professor and business executive, Former editor of an international engineering magazine. To learn more about Wealthy Affiliate University go to his info site. If you desire a flagpole to Fly Old Glory, go to the business site.

More info: http://www.InternetBusinessToolCenter.com

Business web site: http://www.AAAFlagpoles.com

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If you are a guest staying at one of the Marriott hotels in Mobile, you will be pleased to discover there is a wide array of Mobile Alabama restaurants.  It is quite easy to find places to eat along Mobile's gulf coast.  There are Mobile Alabama dining options just a brief walk from the hotels.  A Mobile restaurant can be found on any street of the Historic Downtown district.  Whatever your taste in cuisine, Mobile Alabama dining will be a treat.

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If you long for the delicious flavors and scents that use to stream out the windows and doors of the old home place where grandma and granddad use to live and you miss all their good cooking, you can learn how to make an old-fashioned beef stew just like grandma and grandpa use to enjoy making and eating.

Another great thing about this particular recipe is that you can also make it as a crockpot recipe. To do so, you follow the directions below, however, after coating the beef stew meat with flour; you will add everything else to the crockpot with the exception of the last two ingredients. Place the lid on top, set the crockpot for high and cook in about 5 to 6 hours. Or you can set it on low and cook for about 10 to 12 hours. You can also adapt it to suit the cravings of you and your family by adding other types of vegetables to your beef stew or even taking some away if you prefer not to include them.

Beef Stew

This is a delicious homemade beef stew that all the old folks would be proud to make and serve to family and friends. Now you can learn how to make it too. You can make it at home in a large saucepan or you can save time and effort by making it as a crockpot dish. Either way it is delicious. Consider serving some piping hot homemade biscuits along with it and you have a feast for a king.

Recipe for Old-Fashioned Beef Stew

What You Need

• 1 cup flour
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 2 pounds beef stew meat
• 2 Tablespoons vegetable oil
• 1 quartered onion
• 4 cups boiling water
• 1 teaspoon salt
• 1 Tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon paprika
• ½ teaspoon pepper
• 2 bay leaves
• ½ teaspoon allspice
• 6 chopped carrots
• 6 medium chopped potatoes
• ½ cup cold water
• ¼ cup flour

How to Make It

Add the 1 cup flour, ½ teaspoon paprika and garlic powder into a large plastic food bag and shake well to combine ingredients. Add the chopped beef stew meat and cover meat completely by shaking and turning the bag of dry ingredients with the meat inside.

Add the vegetable oil into a large cooking pot or Dutch oven and heat the oil. Add the floured meat and then brown the meat. After browning the meat you will add the quartered onion, 4 cups boiling water, salt and lemon juice. Sprinkle in the sugar, Worcestershire sauce, paprika, pepper, bay leaves, allspice, chopped carrots, and chopped potatoes. Bring to a boil. Cover with the lid and reduce the heat to the lowest setting. Simmer on low for about 2 or 3 hours or until the vegetables are tender and done.

Add the ½ cup cold water and the remaining flour to the hot mixture while stirring constantly to thicken the stew.

How To Make An Old-Fashioned Beef Stew Just Like Grandma

This is a delicious beef stew recipe similar to the types of stews your grandparents may have enjoyed eating. You can also make it as a crock pot beef stew. We have many more great tasting ideas to share with you, visit our website today to find even more!

Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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If you are hankering for some fine French wine and food, you should consider the Loire Valley region of central France. You may even find a bargain, and really I hope that you'll have fun on this fact-filled wine education tour in which we review a red Sancerre wine based on the Pinot Noir grape coming from the eastern part of the Loire Valley.

Levi Reiss authored or co-authored ten computers and Internet books, but prefers drinking fine German, Italian, or other wine with the right foods and people. He teaches computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian travel website www.travelitalytravel.com.

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You might have seen stoup recipes on the internet and wondered about the term. This word is slang for a combination between stew and soup and it is sometimes spelt "stewp." Stew is usually thick and chunky, whereas soup is thinner and eaten with a spoon. This is an easy one-pot meal, which can feature fish, poultry or meat, vegetables and maybe a tomato-based broth or a creamy one.

You can serve stoup with crackers or bread. A basic salad on the side can make stoup into a complete meal, which is flavorful and nutritious. Some people claim that a stoup recipe should be like a thickened soup because anything thicker is technically a stew. Other people think that it is more like a thin, watered down stew.

Beef Stew

Typical Ingredients for Stoup

There are plenty of different recipes that you can choose from if you want to make your own stoup. Some call for plenty of starchy vegetables, which will make the liquid thicken, and others call for big cuts of meat or poultry and chunky vegetables, to bulk out the soup stock. The recipe might have sirloin tips, ground beef, shredded turkey, chicken, or sausage as the main meat.

Corn and potatoes are popular vegetables to add and green beans, peas, kidney beans, onion, and rutabaga are also popular. A stewp recipe is a real comfort food. It is great if the weather is chilly and, because it is a one-pot meal, stewp recipes tend to be very simple.

Recipe for Mexican Stoup

You can serve this fantastic Mexican food recipe with tortilla chips, if you like. This recipe makes enough stewp for four people and it is a warming lunch or dinner. Feel free to add more or less hot sauce. This recipe is quite spicy as it is.

What you will need:

• 1 dried bay leaf
• 3 ribs celery with green part
• 2 tablespoons extra virgin olive oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1 quart chicken broth
• 15 oz canned diced tomatoes
• 2 tablespoons hot sauce
• 1 de-seeded, chopped jalapeno
• 3 cans black beans, 15 oz each
• 1 1/2 teaspoons ground coriander
• 2 tablespoons ground cumin
• Salt and black pepper, as needed

How to make it:

Saute the jalapeno, bay leaf, celery, onion and garlic in the oil in a pot over a moderately heat for about three minutes. Drain two of the cans of black beans and add them to the pot. Add the juice from the third can and half the beans. Mash the remaining black beans, and then add those to the pot.

Season the mixture with the coriander, cumin, hot sauce, salt and pepper, then add the tomatoes and chicken broth. Bring the mixture to a boil then turn down the heat and simmer it gently for fifteen minutes. Like with other authentic Mexican food recipes, serve this with tortilla chips or tortillas, as well as some cilantro sprinkled over the top if you like.

Stoup - A Tasty Cross Between Stew and Soup

Stews and soups account for lots of tasty Mexican recipes and if you like Mexican food you might want to try making a stoup recipe. If you fancy something more substantial, what about making some typical Mexican food recipes like tacos, quesadillas or tamales?

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

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Mexican culture is very interesting and combines features from the prehispanic past and the Spanish colonial period. Mexicans are justifiably proud of their culture, history, and ethnicity.

Mexican city life is not all that different from life in Europe or in the United States, although some Mexican villages still have more traditional ways. Most Mexicans live in large cities and there are more Spanish speaking people in Mexico than in any other country. The Mexican government recognizes over sixty other languages as indigenous Mexican languages.

Mexico is also the second largest Catholic nation in the world after Brazil, with ninety five percent of Mexicans being Catholic. The religion was introduced by the Spanish colonists.

Well Known Mexican Holidays

Mexican Independence Day is celebrated on September 16 and each city, town, and village celebrates its local patron saint once a year. The people burn candles and pray during religious celebrations. They also decorate the churches with colorful utensils and flowers, hold dance competitions, fireworks, parades and parties. You might see bullfighting, cockfighting, and football during village festivals.

Piatas are seen at Mexican fiestas and these are paper mache shapes made to resemble well-known people, animals or fictional characters. They are filled with candy and small toys and hung from the ceiling. The kids take it in turns to hit the piata until it breaks, then they gather up the candy and toys and share them.

The Most Popular Mexican Cuisine

Mexican food is an exotic mixture of European, Aztec, Mayan, Spanish, French and Caribbean food and more. It is tasty and well balanced, both in flavor and in nutritional content. Well known Mexican favorites include tacos, tamales, mole sauce, pozole and enchiladas. There are plenty of Mexican fast food restaurants but the offerings from these establishments bear little resemblance to traditional Mexican food recipes. You can use Mexican recipes to make your own Mexican food at home if there are no good Mexican eateries in your area.

Beans, chicken, maize, beef; potatoes, tomatoes, avocados, guavas, and peanuts are used in many Mexican dishes. Mexican drinks include cinnamon flavored hot chocolate, fruit juices, mescal, Mexican beer, and tequila. There are also several award winning Mexican wineries that produce wine and export it all over the world.

Corn and chili both feature in Mexican recipes and you can get soups, stews, and salads in a Mexican style as well as the more well known dishes. Mexican desserts are excellent and they combine sweet and hot elements for maximum flavor sensation.

Mexican candy is also interesting and chili is sometimes used as a candy flavoring. Sugar skulls called "calaveras de azucar" are made for Day of the Day. Corn flavored candy is also popular in Mexico.

Herbs and spices are cleverly combined with fresh produce to make traditional recipes. Quick authentic Mexican recipes are a great idea if you want to make something different for your family and there are certainly plenty to choose from. By enjoying home cooked Mexican cuisine, you will really appreciate why these foods are so well loved around the world.



Traditional Mexican recipes make a great change from our usual staples and if you want to surprise your family with something deliciously different tonight, why not check out the recipes at http://www.MexicanFoodRecipes.org for some inspiring food ideas? Mexican food is nutritious and flavorful and sure to become a family favorite.

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Many people have heard the term hobo stew. Many of them may have already had a good piping hot bowl or hobo stew. However, it is possible that there are even more people who have never tried any at all. If you have never eaten venison, you might like to learn how to make a hobo venison stew recipe.

Making stew with venison or deer meat is much the same as making stew with other types of meats. For instance, making deer stew is similar to making beef stew, chicken stew, pork stew, or ham stew. You simply brown the meat just a bit in some type of oil or grease. Add the water or stock. Add the cut, sliced and cubed vegetables, herbs, and spices.

Beef Stew

After that, you simply let the stove do the majority of the work. Just make sure to stir when needed or add more water or stock as necessary to prevent scorching and burning of the meat and vegetables in the stew. It is an easy to make recipe that you can make this evening if you like. Make some homemade biscuits to go along with it and everyone will get happy and full.

Now you can see that learning how to make a hobo venison stew recipe is doable. It is delicious and healthy. Actually, venison is a leaner type of meat than many others are although it does have a pungent flavor. If you feel like the meat may be a bit too tough, you can always tenderize it. You can do this by marinating the meat or beating it with a meat cleaver. Many people will soak deer meat in either milk or vinegar before cooking. Learn more about how to prepare and cook venison by making some of this delicious stew today.

Recipe for Hobo Venison Stew

What You Need

• 3 pounds cubed venison or deer meat
• 1/4 cups bacon drippings
• 1 minced garlic clove
• 2 sliced onions
• 2 bay leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon allspice
• 4 quartered carrots
• 1 jar small white onions
• 2 pounds cubed potatoes
• 1/4 cup Worcestershire sauce

How to Make It

Rinse, drain and cut or cube the meat, garlic cloves, onions, carrots and potatoes and accordingly. Set the vegetables aside until needed.

Brown the cubed venison or deer meat in a large stewpot using a little of the bacon drippings. Add drippings as needed while browning the meat. Add just enough water to cover the meat. Add the minced garlic clove, sliced onions, bay leaves, salt, pepper, allspice, carrots, small white onions, cubed potatoes, and Worcestershire sauce.

Stir and cover with lid. Reduce heat to low. Simmer for about 1 ½ to 2 hours or until the vegetables and meat are tender. Stir occasionally. Add more water if necessary. Thickening the gravy is easy when you add a bit of flour with a small amount of water to form a smooth paste and then slowly add it into the stew by stirring until well combined.

How To Make A Hobo Venison Stew Recipe

Does making and serving some Brunswick stew recipes sound good to you? How would you like to make a delicious beef stew recipe? We are here to help you. You can find even more mouthwatering meal planning ideas on our website.

Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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Even though, many people are interested in taking up the medifast diet, mainly because of the success stories heard by them, still there are people who ask ‘is medifast good for you?' This question is asked by people to most of the medifast users to find the diet system followed by medifast and to get details regarding the taste of the meals offered by medifast. Medifast is offering around 70 different diet products and let us see about some of the breakfast products offered by medifast.
According to experts, people who skip their breakfast are becoming obese as compared to people who do not skip their breakfast. This concept is very well followed by medifast. They offer a wide range of breakfast meals to their customers insisting them not to skip their breakfast. Some of the breakfast meals offered by medifast are as follows:
Medifast Hearty oatmeal: This dish is being offered by medifast in different flavors like blueberry, brown sugar, maple and peach. You can add fat free whipped cream, sugar, fresh fruits or fat free syrups along with this dish and can get a better taste.
Medifast Scrambled eggs: This dish tastes like McDonald's egg and they are easy to prepare. If you have some extra time, you can add fat free cheese or some peppers to the scrambles eggs and get a richer breakfast.
Medifast 55 shakes: This is one of the most popular medifast breakfasts and it is the easiest and quickest breakfast to prepare than any other medifast breakfast. This shake is free of guilt and full of protein and nutrition. This product is being offered by medifast in different flavors like banana crème, Swiss mocha, French vanilla and Dutch chocolate.
Medifast hot cocoa and medifast cappuccino: These two products can be taken individually. But, they taste better when you mix them up and make a mocha latte. To make it better, you can add fat free whipped cream.
Medifast bars: Medifast bars are more convenient than medifast shakes and they offer a great taste. The bars come in different flavors like fruit and nut granola, S'more granola, lemon yogurt, oatmeal raisin, peanut butter, chocolate mint, chocolate and caramel nut.
Medifast is offering different packages like medifast for women 2-week package, medifast for women 4-week package, which are specially meant for women. Many websites are offering discount coupons for purchasing medifast products and you can get the help of these coupons for getting the medifast products at a discounted rate.
Apart from breakfast, medifast is offering a wide range of products for lunch and dinner as well. Besides these, they also offer snacks to suit the need and taste of every individual dieter. For lunch, they offer products like chili, stews, soups, etc… and these are offered in different combinations like cream of tomato, vegetable beef, cream of chicken, cream of broccoli, crab, chicken and rice and chicken noodles.
If you still have a question ‘is medifast good for you', do not hesitate to visit the following link: http://ismedifastgoodforyou.com/

Have you looked yourself in the mirror a countless times wishing for that perfect figure and healthy body that has been eluding you. If the answer to either of the questions is yes, then read on. Hi, like you I too was highly overweight and bulged from everywhere. None of my clothes fit me and if I wanted new ones I had to go to specialty stores as I could not find my size in the regular ones. I tried all kinds of diets like the no carbohydrate diet or any new fad diets, tried every magic pill and exercise programs available but to no avail. This battle with my bulge left me feeling very tired and not having enough energy or inclination to continue the diet. I was very depressed, had lost all my self confidence and was back to binging on food again.

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I've been using this beef stew recipe since 1982 and have never found another to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the recipe and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this recipe is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn invisible if he ate all of his stew. It worked like a charm! After he emptied his complete bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make Invisible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Remove beef and set aside, making sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Reduce heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an additional 10 minutes.

7. Add celery and cook for an additional 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

Favorite Beef Stew

K. Hupp enjoys cooking and gardening. Visit Sub Zero Refrigerators and check out the Wine Storage units.

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With a little simple meal planning, you can eliminate a great deal of stress from your daily life.  There is nothing worse than getting to the end of the day and wondering what on earth you are going to feed a hungry family. So often we apply extraordinary precision and care to our jobs, to our kids' schedules or to our interest groups, but when it comes to the simple act of putting healthy, nutritious food on the table, we fail.  
1    Double up on a few simple ground beef recipes
It sounds so obvious to double up on recipes, but how often to we do it?  Somehow we have visions of being knee deep in pounds of raw ground beef and chopped onions.  However, if you are going to chop one onion, you may as well chop two.  If you are going to brown one pound of ground beef you may as well brown two.  And so on.  You have one dirty pan, but two meals.  One to eat now and one to act as one of those freezer meals which are a total blessing on chaotic days.
So, if you apply the rules above you can take two pounds of ground beef and use the same recipe for both.  However, you can make the one lot into Chili con Carne and the next into a Ground Beef Taco Recipe.

2    Slow Leg of Lamb Roast
Whilst a Leg of Lamb is not an economy cut, it it nevertheless honest!  You can easily make a delicious roast with a fresh salsa recipe - in this case Olive, Cashew and Feta Salsa.  It sounds so unusual having a salsa with roast lamb but it is quite delicious.  
The next night you can indulge in a Leftover Lamb and Couscous Salad - no trouble at all.  So, your Leg of Lamb has easily made two meals.

3    Double up on Easy Beef Recipes
Just as with ground beef, you can double up on beef recipes.  Double up on browning the onions and the cubes of beef and you have either two freezer meals, or two completely different dishes.  You can make an easy Beef Stew Recipe and the next night you can pop some puff pastry on the same easy beef recipe and you will produce an impressive Beef Pie Recipe!
Furthermore, if you add some good beef stock to your leftover Beef Stew, and throw in a little barley, you have the makings of a respectable Beef Barley Soup Recipe.

4    Make the most of Boneless Chicken Breast Recipes
A Coq au Vin recipe is a classic.  People have illusions that this red wine chicken dish is difficult to achieve but nothing could simpler.  But better still, you can make double of this recipe, add a pastry topping, and you have a sumptuous Chicken Pie.  Alternatively, you could add leftovers to some pasta shapes and you have a simple Chicken Pasta Bake.

5    Garlic Mash Potato Recipe
You can make garlic mash potato as an accompaniment for sausages as a simple family meal.  However, make a little extra mash potato and you have the base for a formidable Salmon Patties Recipe.  Mildly flavored with fresh coriander, capers and gherkins, this is one of those canned salmon recipes which is also good in lunch boxes.  An all-round winner.

So,  with a little bit of thought and simple meal planning, you can save time, money and your sanity! April Meal Planning offers a free plan and free recipes.

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike.  A teacher by profession, she brings together her years of time and money-saving tips at www.easy-meal-planning.com

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Have you been wondering the best way to prepare some tasty menu selections with your emergency stored food supply and in particular with some of the beans you have saved up? Learn to use your beans in something other then common chili recipe it really isn't difficult at all. You can start with making a Jamaican Bean Stew that is a quick and easy crock-pot favorite. If you are a busy individual with little time to spare then you will want to consider this selection. It's also a perfect choice for the vegetarians amongst us.

If you happen to be one of those people who owns a neglected slow cooker then here is a recipe that will provide you with a rich, delicious meal made with natural coconut milk, sweet potatoes, kidney beans and flavored by a variety of carefully chosen spices. When served over a plate of brown basmati rice you are certain to warm the souls of your family members as well as their stomach.

Beef Stew

Now in the event that you would like to store some of this delicious stew in your pint jars for use at a later date, you make it as listed below then ladle into your prepared pint jar containers and pressure cook for approximately 75 minutes. If your stew ends up being too thick you may need to thin it out a bit with additional broth.

Ingredients

1 Tablespoon Olive oil

2 teaspoons of dried garlic chunks

2 cups of diced dehydrated carrots

1 can of diced up sweet potato

1 can of drained, diced tomatoes

1/4 teaspoon of ground allspice

2 teaspoons of curry powder

1/4 teaspoon of red pepper flakes

1/2 teaspoon of dried thyme

Salt and pepper to taste

1 cup of vegetable broth

1 can of coconut milk

2 cans of drained and rinsed red or pink kidney beans

Start out by pouring the Olive oil into your 4 quart slow cooker with a temperature setting of high. Add the chunks of dried garlic and place the lid on the cooker. In the meantime begin preparing the remainder of the ingredients.

Add to the crock-pot your carrots, sweet potato and the can of tomatoes. It is now time to stir in the allspice, curry powder, red pepper flakes and the thyme. Salt and pepper the mixture to taste. As the mixture cooks add the broth, coconut milk and the beans. Cover and continue to cook for the next 8 hours. When completed serve hot over rice.

Jamaican Bean Stew

Copyright @2010 Joseph Parish

www.survival-training.info

For more information relating to survival visit us at http://www.survival-training.info

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I Admit it I Love A Square...Dish That Is

What with the ongoing recession people are choosing to eat at home more often. While this certainly saves money, there are probably times when you wish dining in could be just a little more special. Now it can be. By purchasing a few candles and a set of square dishes you can turn even the simplest meal into something of an event.

How Square Dishes Can Make a Meal Special

Think back to all the really nice restaurants you have gone to. While the food was good, it was probably the atmosphere that made the meal so memorable. The elegant table cloth, the candles that softened the lightening, and the elegant dinner ware all probably set the mood for you to have an enjoyable meal. Square dishes can help you to create the same kind of mood right in your own dining room.

Since most people tend to go with the traditional round dinner ware, chances are that you have been using round plates and bowls on a regular basis. By simply choosing a new shape, you are changing your meal time atmosphere. Square dishes have clean classic lines and come in a variety of colors, which means you can use these dishes to help create all kinds of atmospheres from casual and fun to elegant and romantic.

Make a dinner of hearty beef stew served in a square bowl, with some crusty bread for accompaniment, add a gingham table cloth and a centerpiece of sunflowers and you have a casual county inn dinner atmosphere.

Chose a lace table cloth a few candles and that crystal stemware and your square dishes will create an atmosphere of old world romance to go with that Shrimp Scampi or stuffed chicken breast.

Square Dishes Allow You to Create a New Atmosphere Anytime You Wish

You can purchase a set of square dishes reasonably inexpensively. A place setting for four or eight people will probably cost you no more than one nice meal out. For that one small price you can create a variety of different atmospheres any time you want, making dinner an event once a month, once a week or nightly if you choose.

Think of the fun you can have using these dishes to create an exciting new atmosphere for any occasion. These dishes can make your holiday table look extra special. You can use the set by itself or combine them with your round plates for an extra elegant look. A red or green square bowl set on top or a pristine white or a gold round plate will make even the simplest salad, soup, or stew look more appealing.

To get the most out of your square dish set, you might want to choose a set in a color that will contrast nicely with the round dishes you are already using either for every day or those special occasions. By choosing dishes that will blend with those you already have, you will have more options to create more stunning table settings than you ever dreamed possible.

Dining at home does not have to boring, square dishes can help you create any mood you want whenever you want it.



You can learn more about Square Dinnerware Sets, Stoneware Dinnerware Sets and some other great dinnerware options by visiting Dishes Set today.

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In case you've never used a crock pot before. The crock pot has the role to boil the food at a very low temperature. This way the cooking lasts for about 8 hours. But the great advantage is that you don't have to supervise anything. This is because there is no risk to burn the meat. Due to the low temperature. ]

Here is what you will need for the roast crock pot recipes. You will need between 3 and 5 lbs of roast (beef). Also a big fresh red onion is necessary. You will need 6 carrots. The carrots need to be peeled. 4 or 5 potatoes are a must. Optionally you may ad ½ a lb. Of fresh green beans. Other ingredients are: ½ a cup of tomato sauce, a package of beef seasoning, a package of Sazon and a cup of water.

Beef Stew

The first step of the crock pot roast recipe is to chop the onion. Then you add the onion on the bottom of the crock pot. You may want to sprinkle a bit of flour on the onion. This will help to the overall texture. Then you have to melt ½ a lb. of butter on the already placed onion.

The next step of the crock pot roast recipe is to add the beef. After these are all placed acording to the recipe you have to mix the seasoning with the water, the Sazon and the tomato sauce. After they are completely mixed you have to pour them over the beef. Once this is done simply stir.

The final step of the roast crock pot recipe is to add sliced potatoes and carrots over the mixture. Once this is done cover and let it boil. You will have to leave it there for 6-8 hours. This depends on your tastes and
time. But usually the longer it boils the better it tastes.

You will be amazed by this amazingly easy roast crock pot recipes. It's simply the best crock pot recipe. You have to do very little work and it will have fabulous taste.

The Easiest Crock Pot Roast Recipe

Sturat enjoys writing on topics like crock pot recipes For more information, you can visit us.

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The other day, I received an email from a reader who was trying to put together a custom medifast order but wasn't sure which foods to chose.  She asked me to give her a list of what were the best tasting foods.  I was happy to do that and I'll share my list with you below, but everyone's tastes are going to be different.  Still, I spend a lot of time on weight loss web sites and many of the folks on there agree with me. So, below I'll go over, by meal, which of the foods I most often chose and enjoy.

Lindsey Price often writes about medifast and has published a free medifast ebook called "Getting The Most Out Of Medifast".  You can get a free copy at http://easiest-diet.com/

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Wintertime is the ideal time for soups and stews. And the best meat to cook in these dishes is the meat that is generally the cheapest, because it requires longer cooking and more care. These are the meats that do well when they are braised.

Braising is simply cooking meat by first searing the outside in hot oil, then covering with liquid and cooking for a relatively long time, either on the top of the stove or in the oven. Both top-of-the-stove and oven cooking require cooking with less heat.

Beef Stew

The best beef cuts to use would be chuck or shoulder, leg or round, shanks, and stew meat (listed separately here because it's often a collection of the odds and ends or trimmings left after butchering the rest of the animal. My personal favorite is beef shank; it has a lot of collagen or connective tissue that provides great flavor and texture after it's been cooked a long time. It used to be very inexpensive, but I've found recently that it costs about the same or a little more than stew meat. Still a pretty good bargain, and it does taste great.

In making a chicken stew, I stick to using legs and thighs. Their meat stands up to stewing better, retaining the flavor of the bird. Breast meat just doesn't hold up and seems to lose all its flavor. The chicken can be lightly sauted before being covered with liquid (the traditional fricassee), but you don't lose much by just putting the pieces in a pot and covering with water.

The traditional method of braising beef would be to season the meat with salt and pepper and then sear it quickly in hot oil to brown it on all sides. This accomplishes two things: the searing of the meat helps to hold the juices in, and the caramelizing of the exterior adds depth to the flavor of your liquid. When the meat is browned, it is removed from the pan and flavorings are added for a quick saute. (In the professional chef world, the flavorings are called mirepoix, a mix of onion, celery, and carrot, all chopped. The ratio is 2 parts onion to 1 part celery and 1 part carrot.) The vegetables sauted until they just start caramelizing, another part of the depth of flavor of your stock. Then the meat is returned to the pan and liquid is added, usually just water, to cover the meat. Bring the whole thing to a simmer and cook until the meat is tender.

The cooking can also be done in a 300 degree oven, but I've never been very successful with that. The need to peek and stir is too well ingrained; opening the oven and pulling the whole thing out so I can give it a stir just doesn't work for me.

You can also skip the entire part about the vegetables. While they do add to the flavor, not having them handy should not deter your braising efforts. The stew I grew up with did involve searing the meat, but then all was covered with water and onion and carrots added an hour or so later. And it was a pretty good stew!

Mirepoix also adds to the flavor of the broth in braising poultry. It is not sauteed, but rather added to the pot along with the stock. The vegetables here need to be a smaller chop than that for beef, because you're cooking the whole thing for less time, generally not more than an hour or so.

If you're making a stew, you might want to thicken your broth. The chef way would be to make a roux of equal parts butter and flour, cooking it a bit to take away the flour taste. Then you'd whisk in your stock and cook until it thickened. However, you can also make a slurry of flour and cold water to add to your broth. Whisk the cold water into some flour to the consistency of milk. Slowly add a bit at a time to your simmering stock, whisking well, until you get the consistency you want.

Master these simple techniques for making delicious soups and stews. You'll save money while you proudly serve tasty meals. And there's nothing quite like a house filled with the aromas of gently simmering pots of good food.

How to Braise - Inexpensive Cuts of Meat Make Delicious Soups & Stews

Chef Judi is a graduate of culinary school and has worked as a professional chef and caterer. She recently rediscovered the utility of countertop toaster and convection ovens. Check out her new site at http://www.besttoasterovens.org

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