There has been a big push toward healthy eating in the last couple of decades. This trend may be bringing longevity and healthy lives but something has been lost, the traditional meat and potatoes meal.

Here is a newer version of a time honored tradition that is tasty and satisfying. The lemon addition to the mashed potatoes is a surprisingly delicious twist.

Marinated Beef Tenderloin with Lemon Herb Mashed Potatoes

Marinated Beef Tenderloin

2/3 Cup Vegetable Oil

¼ Cup White Wine Vinegar

¼ Cup Water

1 Tbs Pepper

1 Clove Garlic

1 Cup Soy Sauce

Beef Tenderloin, ¼ pound per person

Whisk the first six ingredients in a bowl. Pour over the beef tenderloin and marinate overnight. Drain the meat and reserve the marinade. Roast in a 425° oven for 15-20 minutes per pound. Ladling marinade over the top ever 10 minutes.

Lemon Herb Mashed Potatoes

4 Large baking potatoes, peeled and cut up for boiling

1 Tbs Butter

1/3 Cup Chopped Onion

1 Clove Garlic

¾ Cup

Sour Cream

1 tsp Grated Lemon Rind

1 Tbs Lemon Juice

1¼ tsp Salt

1 tsp Dill weed

¼ tsp Ground Red Pepper

Dash of paprika

Boil potatoes until fork tender. Drain potatoes and return to pot. Mash with a potato masher and add all additional ingredients. Continue to mash until all the ingredients are incorporated.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

Christmas recipe serves: 6

calories per serving: 480

preparationj time: 30 minutes

cooking time: 2 hours

not suitable for freezing

Christmas recipe ingredients:

• loin of pork, boned with skin scored, 1.4 kg (3 lb)
  

• salt and pepper
  

• honey, clear 60 ml (4 tbsp)
  

• mustard powder, 10 ml (2 tsp)
  

• lemon, grated rind from 1
  

• garnish, sprigs of rosemary and a few figs

stuffing:

• shallots, 4
  

• garlic clove, 1
  

• figs, dried no-soak 225 g (8 oz)
  

• apple, eating 1
  

• rosemary, fresh sprigs 2
  

• butter, 50 g (2 oz)
  

• lemon, grated rind and juice from 1
  

• dry sherry, 45 ml (3 tbsp)

Christmas recipe instructions:

1. Stuffing preparation: Chopped rosemary, peeled/cored/chopped apple, choppee figs, peeled and crushed garlic, peeled and chopped shallots.

2. Cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind and juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.

3. Place the cooled stuffing from step 2 along the middle of the salt and pepper seasoned pork loin (skin side down). Roll the piece up and tie up with string at several locations. Cook for 1 hour at gas mark 5 (190 degrees centigrade, 375 F).

4. Near

   the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes.

5. Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.

Heating and serving tips:

• Don’t keep food hot for longer than an hour before serving
• Leave roast potatoes open to the atmosphere after cooking, to retain their crispness.
• Remember that it is harder to keep certain foods warm. e.g. root vegetable keep their heat well but spinach and cabbage don’t.

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Indian recipes range in variety, taste and flavor. The strong flavors in Indian recipes are derived from spices, seasonings and leafy vegetables. Indian recipes have become famous world wide and are enjoyed by non-Indians too. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value and thus fulfil the requirment to a healthy eating.

Each state in India has its own style and combination in making Indian recipes. The Indian recipes are renowned for its gravies, which is a tasty attraction for a newcomer. In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent.

In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor. The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast. Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.

The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.

An Indian food is considered incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.

The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

In North and West India, groundnut oil has traditionally been most popular for cooking, while in

Eastern India mustard oil is more commonly used. In South India, coconut and gingelly oil is common. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

North Indian recipes are predominated by high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt. Gravies are generally dairy-based and can include chilies, saffron, and nuts. East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta (poppy seeds) content.

South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.

Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.

Here is a simple method to make fantastic Sausages and cabbage rolls! Try it when you have time…

Ingredient:

• 4 ea Large Cabbage Leaves
• 1/2 lb Bulk Pork Sausage
• 1 ea Large Beaten Egg
• 1/4 c Water
• 1 c Apple Chopped (1 Med)
• 1/3 c Apple Juice Or Cider
• 1/3 c Cornbread Stuffing Mix
• 1 ts Cornstarch
• 2 tb Apple Juice Or Cider
• 1/2 ts Instant Beef Bouillon

Method:

Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp.

Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions.

Place one portion of meat mixture on each cabbage leaf.

Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes,rotating dish a half-turn after 7 minutes.

Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple.

Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls.

Yield: 2 servings

Happy Cooking!

Copyright 2005

Jonathan loves eating! If you are like him, you definitely need to visit Easy Recipes Secrets – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!

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Matcha Crepe Serves 6

Ingredients

Crêpes

1 cup flour, sifted

1/2 teaspoon salt

2 tablespoons confectioners’ sugar

1 large egg, beaten

13/4 cups milk

1 tablespoon olive oil

Olive oil spray for coating crêpe pan

1/2 teaspoon vanilla

Garnish: 12 fresh figs, cut into wedges

6 mint sprigs

Matcha-Cream Filling

1 pint heavy whipping cream

3 tablespoons confectioners’ sugar

1 scant tablespoon matcha or green-tea powder

Instructions

Crêpes

Mix flour, salt, and sugar in a medium bowl, and make a well in the center. Put egg, milk, olive oil, and vanilla in the well. Using a wooden spoon, gradually combine the dry and wet ingredients. Pour mixture into a blender, and liquefy. Let batter rest at room temperature for 30 minutes. Heat a nonstick crêpe pan over medium-high heat. Spray pan with olive oil. Ladle 1/3 cup batter onto the center of the pan, lift the pan from the heat, and quickly swirl the batter to evenly coat the pan. Return to heat, and when small bubbles begin to form and the edges begin to brown and lift slightly, flip the crêpe over using a wood blade or heatproof rubber spatula. After 1 minute, remove the crêpe, setting it face down on a plate. Repeat,

stacking finished crêpes and separating them with wax paper. Set aside to cool. Makes approximately 10 crêpes; can be made ahead.

Matcha-Cream Filling

1 pint heavy whipping cream

3 tablespoons confectioners’ sugar

1 scant tablespoon matcha or green-tea powder

Whip cream with sugar until soft peaks form. Set aside a small portion of the cream.

Using a small wire whisk or bamboo tea-whisk, beat matcha into 2 tablespoons boiling water until if forms a thick, syruplike consistency. Add tea solution to whipped cream, and blend gently. The cream should not be very sweet, but you can add more sugar to taste.

Assembly: Re-stack crêpes, discarding wax paper and placing the most attractive one on top. Carefully cut the stack into six wedges. Fill each wedge of mille-feuille by spreading small amounts of green-tea cream layer by layer. Place a dollop of the reserved whipped cream on each piece. If you like, you can garnish with fig wedges and a sprig of mint for an artistic presentation.

John Newman is an author for Teanobi.com. All articles may be used and reprinted as long as they have an active link at the bottom pointing to http://www.teanobi.com with the anchored text: http://www.teanobi.com

The range of reptile products is tremendous, which are carefully prepared and are balanced diets for all reptiles. The canned and Freeze Dried Foods are filled with vitamins and nutrient values. Insect stores have committed to excellence and also proven good quality of live crickets such as live crickets, super worms, hissing cockroaches, live crickets, Fruit flies etc. we have a willingness to succeed and try to satisfy each and every customer by providing only high quality reptile products.

Reptiles have their favourites in food ranging from live crickets, super worms, hissing cockroaches, live crickets, Fruit flies etc. and they love to eat some specific kinds of insects. To get them in market is easy but to get best product with good quality is a bit hard. There are many stores that provide the ultimate choice for all reptile products. The staff at such stores will always be available to answer your queries and hence you are always welcomed to such stores that specialize in producing and distributing reptile products like crickets, super worms, hissing cockroaches. Many quality insect stores have succeeded in providing premium quality and continue to maintain the standard by offering better quality, pricing and availability. The Quality of Crickets sold in 250, 500, and 1000 quantities are taken utmost care whether they are 50 Count Cricket Tube, 100 count cricket tube or Chocolate Covered Crickets.

Crickets are ideal for the likes of reptiles. Insect stores help you in serving your reptile what exactly it needs just like fruit files, Hissing cockroaches

or super worms in perfectly packed super worm Cases. These stores moreover understand that this is not enough so they make a proactive effort and also give you meal worms to make the reptile meal just complete. Using some special kind of technology that prevents pupation, the regular sized Mealworms are tried to feed for some extra weeks to develop them into Giant Mealworms then they become ideal for feeding reptiles.

All the nutritious food coming from these stores in whether it be live crickets, super worms, hissing cockroaches, live crickets, Fruit flies etc. is tested successfully by reptile vitamins and minerals like calcium and vitamin etc. and they try to meet the requirements and satisfy these omnivores. Live crickets, super worms, hissing cockroaches, live crickets, Fruit flies etc. products from such insect stores are formulated in order to ensure perfect growth and good health by helping you provide complete balanced nutrition.

The food stuff is a veterinarian recommended food with nutritious ingredients for reptiles and give them 100% daily nutrition they require. The goal of such insect stores is to provide the satisfaction, professionalism and expertise to their customers while believing in promoting care, responsible ownership. So get the best with the insect stores in terms of live crickets, super worms, hissing cockroaches, live crickets, Fruit flies etc. and rely for your reptile food needs. Most of these stores have all the Information on how to take better care for your reptile and products to make your reptile feel right at home.

1 Tbs Olive Oil

1 Red Onion, chopped

1 Green Pepper, seeded and diced

3 Cloves garlic, minced

1 Jalapeno Pepper, seeded and finely chopped. Use the same substitution as above for the jalapeno if you are not able to buy fresh or want a milder taste.

1 Tbs Chili Powder

1 Tbs Dried Oregano

1 tsp Cumin

6 cups Chicken Stock*

1 Cup Tomatoes, chopped

1 Cup Zucchini, diced

1 Cup Frozen Corn

Salt and pepper to taste, if you use homemade chicken stock you may need additional salt.

Sautee over low heat the onion, green pepper, garlic, jalapeno, chili powder, oregano and cumin in the olive oil for bout three minutes.

In a large stock pot combine the chicken stock, tomatoes, zucchini and corn. Bring to a boil and add the sautéed ingredients. Reduce the heat and simmer for 20-30 minutes.

You can garnish with crumbled tortilla chips and cheese or with a dab of sour cream. If you are looking for a low fat

alternative try plain yogurt in place of sour cream.

* I use homemade chicken stock. To make this simply boil in 6-8 cups water with a chicken carcass, one large onion cut into quarters, 2 carrots, 2 celery stocks and one bay leaf. Boil for 3 hours. Drain and strain the broth then cool for use later. I do this after we have roast chicken and then freeze the broth. This broth makes a great base for chili, split pea soup, potato soup or your families other favorite soup.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes and menus. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

The chocolate orange biscotti recipe is easy to make, looks great, and combines two of the best flavors for dipping!

Ingredients

2/3 stick (1/3 cup) salted butter, softened

2/3 cup granulated sugar

2 teaspoons baking powder

2 large eggs

1 tablespoon grated orange peel

2 tablespoon orange liqueur or orange juice

2 cups all-purpose flour

1/2 cup semi-sweet chocolate chips

Dipping Chocolate:

1/3 cup semi-sweet chocolate chips

1/2 teaspoon shortening

Hardware

Large bowl

Microwave safe bowl

Cookie sheet

Sharp serrated knife

Wax paper

Mixer

Step 1: Lightly grease a cookie sheet; set aside.

Step 2: Preheat oven to 375 degrees F.

Step 3: In a large bowl, beat butter with electric mixer on medium high speed.

Step 4: Add sugar and baking powder. Beat until combined.

Step 5: Beat in eggs and orange liqueur or juice until combined.

Step 6: Gradually beat in flour until well combined.

Step 7: Stir in orange peel and chocolate chips.

Step 8: Divide dough in half. Shape each half into a 9-inch long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.

Step 9: Bake for 20-25 minutes or until wooden toothpick inserted in center comes out nearly

clean. Transfer to cooling surface for 1 hour.

Step 10: Set oven temperature at 325 degrees F.

Step 11: Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 8 minutes.

Step 12: Turn slices over and bake for an additional 8 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely.

Step 13: In a microwave safe bowl, melt 1/3 cup chocolate chips and 1/2 teaspoon of shortening until smooth.

Step 14: Dip end of each biscotti slice into chocolate and place on wax paper until set.

Makes 32 pieces.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html.

Looking for oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html.

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/.

“What a fragrance! It’s so distinct”, Johnny Iuzzini says about Meyer lemon. He is the Executive Pastry Chef for the New York City eateries Restaurant Perry Street and Jean George, the 2006 James Beard “Outstanding Pastry Chef of The Year” award winner, and he is also the author of “Dessert FourPlay: Sweet Quartets From a Four-Star Pastry Chef”. He is a Meyer lemon fanatic. Meyer lemons have different fragrance, not as acid and sharp as regular lemons, Meyer Lemons are sweeter and more robust as Johnny Iuzzini said.

History of Meyer Lemon

The Meyer Lemon is a cross between a lemon and a type of orange, so it’s not actually a real lemon. It retains most of the lemon’s characteristics: acidity, bitterness and so on. But it’s more sweetness, thinner skin and less acidity and less bitterness. It bears a heavy crop and relatively hard to plant, so it has gained the favor of people.

Where is Meyer Lemon come from? About 100 years ago, an American called Frank Meyer brought Mayer Lemon to United States from China while working for the USDA, so the tree was named by him. The tree soon became very popular in the United States, especially in California. Then 40 years later, a virus attacked Meyer Lemon Trees so the government banned the trees. Untile 1970s, a new version of virus-free Meyer Lemon Tree was developed and it soon spread across America, it become a favorite for the home grower.

Gastronomy of Meyer Lemon

Meyer Lemon Icebox Cake

Meyer Lemon Icebox Cake is one of my favorite desserts, the picture below shows my take on this classic. I use lemon wafer cookies at Meyer lemon curd, lemon cream and Whole Foods, to let the wafers absorb liquid out of the cream, I put it in the fridge

over a whole night. As you can see below, an icebox cake is actually layered creamed cookies.

Meyer Lemon Limoncello Cupcakes

I love Limoncello, they make the best one in Capri, it tastes weird and delicious, as you can see the picture, the composition, lighting and colors are very beautiful.

Lemony Meyer Lemon Curd

Reuse jam jars, take a ribbon on it, and you have yourself the perfect hostess gift. The whole process takes less than 20 minutes of casting zesting. It is heavenly by the spoon, but if you have more control of course, spread between layers of puff pastry cook or to make a lemon tart, or spread on your toast in the morning. With whipped cream folded in, any kind of decline can be achieved. I like a strong taste of lemon in my lemon desserts, which reflects the recipe.

Meyer Lemon Mousse Cups

Pushing the egg yolks through a sieve into a large saucepan. I love the yellow first strain, so I do not have to do at the end. Then, add the lemon juice and sugar and whisk together over medium heat until combined. Switch to a wooden spoon and stir constantly until mixture is thick enough to coat back of spoon. Remove from heat and pieces of butter and whisk until melted and smooth. Add lemon zest or your oil of lemon. Transfer dough to a large bowl, cover with plastic wrap and place in refrigerator until completely chilled and firm, about an hour. (Note: Since I had a lot more juice, I decided to make 4x the amount of lemon curd in this recipe called for so that I can freeze the extra for future use. It is very easy to increase the dough recipe, just remember that it takes longer to cook.)

Today party entertainer plays major role in your child Birthday party, but it is still pretty hard to find the right artist for birthday party or special theme nights. With the right resources and suggestion you can plan your own party. I’ll give you some ideas for birthday party ideas and planners for Kids Party event. This will assist you a grand party idea. Some people find their party entertainment for children by party hire, services, DJs, party planners, planning services and amusement organizations. A grand party planning is done by party hire companies.

There are a wide range of solutions for children’s parties offered to ensure the accomplishment of the party to entertain your child. The party hire services in Sydney are available for children parties, are numerous and diverse that the question of to whom we make the choice. There are some significant issues to think when choosing the best choice for your party. First thing is party location and other are the number of guests, date and time to note if they have been transferred other plans can be made with confidence.

Many times it’s fun to spin the prospects of the youths. What is generally conceived as entertainment for children such as face painting and clowns fun for adults who will be let down their hair and an adult, children want to be considered. Find things that will entertain comfortably with your board audience and adults as well as the clown magician and caricaturist.

There are many possibilities for entertainment part of a business, and that these decisions expenses are a thousand to ten thousand dollars. Your budget will help you in form of party entertainer hire. If your budget is high then don’t worry and enjoy

your party as you wish. If your budget is limited then you can hire a party planner that can get better ideas to fully enjoyment of your party within your limited resource. To hire a party entertainer you have a lot of choices. Just look and choose those that are suitable for your event and your budget.

If your party is in a location outside to your home like in a hotel, banquet hall or restaurant, your site offers many of these facilities. Caterers already offer tables and chairs can easily provide for the adjuvant soothsayer. When your occasion is a picnic in a place with picnic tables, and then replaced them very well for self-tables and chairs. Make sure to communicate to all stakeholders. Have questions? Feel free to ask. Party planner want to work with you, they give their highest quality.

Plan a meeting with the artist to talk about your party and get to know them. Do you have a list of issues including costs, services offered, and what is the total experience they have? Get a list of resources from them. It is the perfect time to look at is what kind of entertainer they are and if they are eligible to hire for your party. Imagine if you can view the scene in an upcoming event. And there you have fun celebrating in Sydney not too hard to find and these tips help you in your search to help find the ideal party entertainment for you.

Alice Mathew runs a successful, party hire agency providing entertainment for both birthday party and corporate clients. For more information and help with birthday party hire, marquee hire, table hire and chair hire please visit – PartyHireInSydney.com.au