Sandakan, this little town where I live, is once known as “Little Hong Kong” because it flourished and prospered with the natural abundance of lumber wood. Although today’s recipe has nothing to do with my place, it is a very nice Cantonese style congee suitable for anyone, especially delicious when taken hot.

Ingredients

===========

1. 1 cup of rice, washed and drained

2. half a cup of glutinous rice, washed and drained as well

3. 2 tablespoons of oil

4. 2 century eggs, cut into small pieces

5. 2 hard-boiled eggs, diced into small cubes

6. 2 salted eggs, mashed into shreds

7. 300g of meat, diced into small cubes

8. 2 tablespoons of shredded young ginger

9. 50g dried scallops, soaked in water and broken into pieces

10. 100g of dried oyster, soaked in water and cut finely

Seasoning ingredients

======================

1. 2 tablespoon of sesame oil

2.

salt and pepper

Instructions

==========

1. Mix oil and the rice and glutinous rice in a big pot and leave it there for 10 minutes to let the oil soak into the grains.

2. Add 3 litres of water to the rice and boil it for 20 minutes.

3. Mix in the rest of the ingredients and continue to boil and simmer the congee on low heat for 20 minutes, or until it is cooked.

4. Season the congee and remove it from the stove. Optionally, you may garnish the congee with spring onions, fried shallots and finely shredded chinese celery.

I hope you enjoy this congee as much as I did on those cold rainy days!

For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/.

The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex.

Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering the fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and the rest ! Tayberry, Raspberry or Blackberry jelly is a great way to preserve this fruit for when it is needed in the winter – it makes a great base for a hot toddy.

Legend has it that wild Blackberries should not be eaten after October 10th because the Devil spits on every bush at this time and they certainly lose flavour and become ‘fly blown’ as autumn progresses. Roger Phillips in ‘Wild Food’ (my favourite food book) notes that this choice of date falls around Michaelmas Day (allowing for an 11 day calendar shift in 1752). This feast day celebrates “the primeval war in which St. Michael the Archangel hurled Lucifer out of Heaven and down to earth”

and provides more evidence of how Christianity assimilated much of folklore for its own ends.

These berries are rich in vitamin C and provide a recognised boost to the immune system. The fresh berries are rich in bioflavonoids, fibre and folate. There are also traces of salicylate – a natural aspirin like compound that can trigger allergic reactions in some people. The leaves and roots are also a valuable herb that can help to control diarrhoea. The chewing of blackberry leaves for bleeding gums goes back at least 2000 years.

For this recipe I used about 2 pounds of fresh Tayberries with a quarter pint of water (and a couple of Strawberries thrown in). Let it simmer for a few minutes, add 2 pounds of sugar and stir until it dissolves, then add the pectin and a knob of butter, get it to a rolling boil for a few minutes and pour into sterilised jars, and seal. It won’t last until winter as my son keeps eating it, and so do I. Yum !

From an ebook called ‘Wild Food’ underway at simonthescribe.If you wish to republish this article (with this resource box intact) you will find excellent quality pictures to accompany it at http://www.simonthescribe.co.uk/TAYBERRY%20AND%20STRAWBERRY%20JAM.html

This particular recipe is Phillipian. Here are the ingredients you need to make a meal for 2:

4-6 Chicken Thighs

3 cups of Vinegar

3 cups of Soy Sauce

Pinch of Garlic (Optional)

Rice (I use Uncle Ben’s Instant Rice)

Warning: You can get very sick if you don’t cook Poultry for at least one hour!!

Directions:

1. Defrost the Chicken during the day.

2. Later in the afternoon, place both 3 cups vinegar and 3 cups soy sauce in a medium sized pan. Bring to a boil, and add chicken.

3. Turn the heat down to a simmer. Maintain a light boil for a little over one hour. 75 minutes works great for me.

4. Once chicken has been cooking for 50 minutes or so, start cooking the rice. If you buy Uncle Ben’s Rice, follow simple directions located on box. Use standard

procedure for cooking rice if regular rice. About 6 servings of rice works well with 5 pieces of chicken for me. This usually lasts me two meals.

5. Once rice is finished, the Chicken should be finished shortly. Place two pieces of chicken on a plate with some rice. Next, add 2 big spoonfuls of sauce over the rice and chicken. Don’t use paper plates, as the sauce soakes right through it.

6. Now for the good part: Cut a piece of meat off the chicken, dip it in the sauce, add a little rice and take a bite.

Real Good Stuff!! Very Nutritious and Delicious. Not very hard to make and very nice on your Taste Buds.

For more recipes, contact:

Garvinweb

PO Box 903

Oceanside, CA. 92049

http://www.garvinweb.com

info@garvinweb.com

Grab more free recipes at http://recipe-directory.net

Homemade cookies from scratch in 20 minutes!!

• 2 six-ounce packages of butterscotch chips

• 1 1/2 cups of chunky peanut butter

• 4 to 5 cups of corn flakes

• 1 cup dry roasted peanuts

Melt the butterscotch chips and peanut butter together in a large microwave-safe bowl in the microwave.

Then stir in 4 to 5 cups of corn flakes and 1 cup of dry roasted peanuts.

Drop by rounded teaspoonfuls on wax paper.

Store in an airtight container between layers of

wax paper.

About The Author

LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm). She is working on her next book, Give Me a Home Where the Dairy Cows Roam. To read sample chapters, other Rural Route 2 stories and to sign up for the FREE!! monthly e-mail newsletter, Rural Route 2 News (stories and recipes from down on the farm), visit — http://ruralroute2.com

bigpines@ruralroute2.com

eRix Recipes

London broil – Garlic

 

Ingredients:

• 2 lbs. London Broil beef

• 1 ½ cups cubed, peeled carrots

• 1 ½ cups cubed cabbage

• ½ cup cubed Spanish yellow onion

• 2 cups halved, unpeeled red potatoes

• 1 teaspoon salt

• 1 tablespoon of canola vegetable oil

• 4 quartered cloves of garlic from bulb

• ½ cup of water

Step One – take the 2 lb. London broil beef slab and infuse it with the 4 quartered cloves of garlic.  The easiest

way to accomplish this is to take a chopstick or a paring knife to make incision into the beef about 2 inches apart,

then take the garlic and insert it into the holes created.  Take ½ of the teaspoon of oil a put it into a pan

warming to medium-high heat.  Take ½ teaspoon of salt and dust the slab of beef.  When the pan is warmed for about 2

minutes, place the beef into it and spend 10 minutes browning all sides of the beef.  DO NOT WASH THE FRYING PAN,

keep the heat on medium-high and place the ½ cup of water into the pan and bring to a boil, then remove from heat

and save to be put on the vegetables.   From that point place the seared meat onto a broiler rack lined with foil

and place into a pre-heated 400º oven for 20 minutes.  This should bring a meat cooking preference of medium-rare. 

Adjust the time longer or shorter for your liking of meat doneness.

Step Two – while the London

broil beef slab is in the oven, take ½ tablespoon of canola oil and place into another

frying pan warming to high heat.  Next take the halved potatoes and carrots and begin to cook for about 4 minutes,

then add the onion and cabbage and cook for an additional 4 minutes.  Add the other ½ teaspoon of salt and the ½ cup

of water that is in the pan used to brown the beef, then cover and cook for another 4 or 5 minutes.  Remove from the

heat and let to rest until serving time.

Step Three – a simple, clean presentation of the food will always wet the appetite of those about to eat a meal. 

Therefore, never crowd the plate with more than three items at a time.  I suggest you take the beef sliced about ¼”

thick—against  the grain of the meat to ensure tender cuts—and  place it a fan shape on the lower left portion of

the plate.  Nest take the vegetables and place the above and to the left of the meat.  Compliment this with your

favorite salad placed across from the vegetables and you have a delicious, hearty garlic infused London broil your

family and friends will rave about.  I like how cool the slices of garlic appear within the meat and how good it

really tastes.

eRix © 2004-08-26 

Eric Smith – over 9-years experience as a Japanese Teppan-yaki Chef

ebernard38@yahoo.com

http://www.quality-gifts-galore.com

Some mornings you wake up and charge out of bed, ready to save the world. Other mornings you want to pull the covers over your head and tell the world (including your family) to go away.

On those “undercover” days, try this Chocolate-Cinnamon Toast. There’s nothing quite as comforting as cinnamon and chocolate mixed together. This toast is the ultimate comfort food. It’ll give you a good reason to throw off those covers and charge out of bed on even the gloomiest day.

CHOCOLATE-CINNAMON TOAST

For the chocolate-cinnamon mixture, combine 1 tablespoon unsweetened cocoa powder, 3 tablespoons sugar, and 1/2 teaspoon ground cinnamon in a small bowl. This will be enough for about 8 slices of toast, so once it’s mixed together put it in a small jar with a lid and store what you don’t use right away in the jar (tightly sealed) in a cool cupboard.

For each piece of chocolate-cinnamon toast, butter a slice of bread and put it on a cookie sheet. Sprinkle a rounded teaspoon of the chocolate mixture over each

slice of buttered bread and spread it out evenly with a knife.

Pop the cookie sheet into the broiler or a toaster oven, a few inches from the heat source. But watch the toast VERY carefully. It only takes a minute or so for the butter and sugar and cocoa to melt and the top of the bread to toast slightly. Turn the cookie sheet around if the bread isn’t toasting evenly. But don’t let the chocolate mixture burn.

EXTRA TIP: Some cooks suggest toasting the bread BEFORE buttering it, then adding the chocolate mixture to the toast and broiling it. You might want to try it that way, too.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which offers a unique line of “heavenly gourmet mixes” for sale at http://www.threeangelsgourmet.com and through gift shops, Christian bookstores, gourmet food stores, and gift basket companies across the country.

For daily food tips and other fun food information, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com

Long term weight loss isn’t about hunger, misery and crash dieting. It’s a whole new way of learning to prepare nutritious food that your body needs and enjoys. “Chicken Tikka” is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals – while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you’re much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.

Chicken Tikka (serves 4)

Ingredients

200g low-fat natural yoghurt

juice 1 lemon

1 teaspoon finely chopped or minced ginger

1 teaspoon finely chopped or minced garlic

¼ teaspoon dried coriander

½ teaspoon powdered turmeric

2 tablespoons chopped fresh mint

¼ teaspoon ground black pepper

¼ teaspoon garam masala

4 skinless chicken breasts

This is simple to

make and superbly fragrant. All you need to add is either rice or pasta and serve with steamed vegetables or crisp salad.

Directions

1. Combine yoghurt, lemon juice and flavorings in a bowl.

2. Add chicken and cover well with marinade. Cover and marinate for two to three hours.

3. Lift chicken from marinade. Place on baking dish. Cover with aluminum foil and bake in a preheated 200C (400F) oven for 30 minutes.

4. Remove foil, spoon remaining marinade over and bake until chicken is tender and lightly browned (1/2-1 hour).

Nutrition per serve

173 calories, carbohydrate 4g, protein 27g, fat 6g

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

It seems that school starts earlier every year. So it’s time to start thinking about what to put in those school lunches every morning.

My children always wanted to bring their own lunches because they didn’t really like what was offered in the school lunchroom. But it was sometimes a little difficult to make their lunches nutritious and tasty and also to put a little variety in their lunchboxes without spending a small fortune.

If we let ourselves, we can spend a “lot” on individual servings, lunchables, and treats for lunches. Here are a few ideas to help you meet the “Frugal Lunchbox Challenge”.

Go to the Dollar Store and buy a few of those individual serving-size storage containers. These are very inexpensive and they are worth every penny.

You can use them for any number of things–like making your own fruit cups and pudding cups.

And they can also be used to hold dip for carrot or celery sticks or fill with peanut butter and pack a zipper bag of pretzels for dipping.

Also at the Dollar Store or discount store, you can pick up one or two of the small “blue ice” cold packs. They will help keep lunchbox items cold and safe. Sandwiches such as egg salad or tuna salad need to have a cold pack. Peanut butter and jelly sandwiches, on the other hand, can be packed without one.

Those zipper bags we all love come into their own when packing lunches! They can hold vegetable sticks, popcorn, crackers, homemade cookies, etc.

Muffins hold up well in a zipper-top bag, as do slices of banana nut bread, or most any other quick bread.

When the weather turns cool, a small thermos will come in handy for homemade soup or chili. I see lots of these for sale at garage and yard sales, sometimes for as little as 25 cents.

A thermos is also handy to hold whatever drink your child likes to take.

Try to

put some fun in the lunchbox: keep a stash of small, inexpensive toys, cut sandwich bread into cool shapes with cookie cutters, write little notes to your child, cut out funny cartoons. Children love surprises.

A good routine to get into is while you are cleaning up the kitchen after dinner, put leftovers in the storage containers, or make sandwiches and place in the fridge in a designated area for lunch items. Get your kids to help–the more they are involved, the better!

Put napkins, etc. in lunch boxes or bags and place them where all anyone has to do in the morning is fill with the prepared items. Now you can all be out the door in minutes!

Here are a few recipes that will help get you started this school year:

Apple Surprise

• 1 apple

• Raisins

• Peanut butter

Cut apple in half. Carefully, cut out the core of the apple. Spread peanut butter where the core used to be and over surface of apple. Sprinkle raisins over the peanut butter.

Trail Mix

• 2 cups granola cereal

• 1 cup peanuts

• 1 cup dried apple bits

• 1 1/2 cups yogurt-covered raisins

• 2/3 cup chopped dates

• 1 cup dried banana bits

Combine all ingredients and store in an airtight container.

A small serving of this goes a long way!

Peanut Butter Balls

• 1/2 c. peanut butter

• 2 1/2 tbsp. nonfat dry milk

• 2 tbsp. raisins

• 2 tbsp. honey

• 1/4 c. coconut

• Sesame seeds

Mix all ingredients and form into balls. Roll in sesame seeds.

This is a good recipe for the kids to help with– they love to roll the dough into balls.

NOTE: sesame seeds are cheaper in bulk at a health food store. You can get unsweetened coconut there, also.

About The Author

Cyndi Roberts is the editor of the “1 Frugal Friend 2 Another” bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course “Taming the Monster Grocery Bill”; editor@cynroberts.com

One of the biggest unsolved mysteries of the kitchen is the fondue pot. Fondue pots are a popular bridal registry item and they are often given as house warming gifts. But by the time the thank you cards have been sent, the fondue pot has usually disappeared never to be heard from again. They wind up in the back of a closet or in the attic or some are even re-gifted. Why does everyone want a fondue pot but no one ever gets around to making fondue?

Fondue is easy to make. Sure there are some recipes that require sautéing vegetables or marinating meat overnight and some use exotic ingredients that you won’t find at the supermarket. Those types of recipes taste great but they are the reason that your fondue pot is gathering dust instead of being used.

The key to getting use out of your fondue pot is to pick very simple recipes that are easy to make such as the recipes listed below. One is a basic cheese fondue that substitutes regular Swiss Cheese for the more expensive and harder to find Gruyere cheese. The 2nd recipe is Mocha Fondue, a must try recipe for coffee and chocolate lovers. Once again this is a recipe with basic ingredients and easy instructions.

Swiss Fondue

2 cups dry White Wine

1 Garlic Clove

1 lb Swiss Cheese

3 tbsp Flour

1 tbsp Lemon

Juice

1/4 tsp White Pepper

Salt to taste

Nutmeg to taste

Rub the inside of the fondue pot with the garlic clove and add clove to pot

Heat up the White Wine & Lemon Juice on medium low heat – should be hot but do not boil

Mix Flour and Cheese in a bowl

Slowly add cheese mixture while stirring

Add remainder of ingredients while stirring

Optional: Add a splash of Kirsch or Blackberry Brandy

To Dip: Italian bread cut into cubes, vegetables, flat breads

Mocha Fondue

8 oz Semisweet Chocolate

1/2 cup Hot Espresso or Coffee

3 tbsp Granulated Sugar

2 tbsp Butter

1/2 tsp Vanilla Extract

Chop chocolate into small pieces and set aside

Heat espresso and sugar in fondue pot on low heat

Slowly add chocolate and butter while stirring

Add Vanilla

Optional: Add a splash of Irish Cream

To Dip: Angel Food Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows

Fondue can be easy to make and it’s definitely fun. The key is to use simple recipes so that you can spend your time enjoying fondue and not worrying about getting a complicated recipe right. Isn’t it time that your fondue pot became a permanent fixture on your countertop. You can free up some room for it by moving the crock pot into the closet.

Anthony Tripodi is the webmaster of GoFondue.com – The Home of Fondue. For more information about fondue including recipes, ideas and equipment, visit http://www.gofondue.com.

Cheesecake, do you think that cheesecake is hard to make, well if you do then you are wrong,cheesecake is one of the easiest deserts to make as far as I am concerned,it is even easierand less messy than making cookies. Just go to Yahoo or MSN and type in the search box Free Gourmet Cheesecake Recipes and click search and you will find my site or just click on the link below about the author many recipes for cheesecake such as Chocolate Cheesecake,Chocolate Peanut Butter Cheesecake,Individual Vanilla Cheesecake with Lemon Curd,Bailey’s Marbled Cheesecake and these are just a few we also have many recipes in our classic food section,pastry in our baked goods section,and there is also a scection on Wedding Cakes. All the wedding cakes that you find thereare cakes that I have done and have had time to take photos of.

Do you need something fast for dinner tonight? You know that a lot of quick and easy dishes are made in

crock pots,you can start them in the morning and have them ready when you come home from work,crock pot lasagna or Golambki Another Old Time Polish Recipe,and these are just the beginning.

However you choose to locate the recipes that you need weather it be on a web site, blog,or whatever there are many good places and products that you can find them and you can be surethat these recipes are top quality and will give you a perfect dinner or desert.

What ever it is that you are looking for you can find it online or in the public library,you will find many new recipes and some of them will become your favorite.

About The Author

Andrew KrauseI have been a Chef and pastry Chef for well over 30 years, and at present I own a Gourmet Bakery in Dickson City Pennsylvania.The Cheese Confectioner Bakery was founded in 1983 and is a wholesale, retail manufacturer of Gourmet Cheesecake and other fine pastrieshttp://www.andies.cashhosters2.comvzepwt4f@verizon.net