Al dente – This term is often used with pasta and literally means “to the tooth/bite”. Boil the pasta until is is tender but still has some “bite”, not soggy and falling apart. Packet pasta usually takes 5-10 minutes in boiling water.

Baste – This term is often used when roasting chicken or cooking meat in a marinade. You will need to regularly “baste” the meat with the juices or sauce to keep it moist. For more details www.tailgating-recipe.com .You can use a spoon to spoon the juices or sauce over the meat or you can use a “baster” which is a bit like a syringe or bulb.

Beat – A term often used in cooking or baking. You may be instructed to beat and egg – simply crack an egg into a bowl and beat (stir rapidly) with a fork or whisk to combine the yolk and white. In cake recipes, you may be instructed to beat the margarine and sugar together – use an electric whisk or beater for ease.

Blanch – A recipe may call for blanching vegetable. This simply means to plunge them into boiling water for about a minute.

Chop – self explanatory but use a good sharp knife and try to chop vegetables etc. so that bits are uniform in size and thickness. Onions often have to be chopped finely so chop them as small as you can.

Cream – Cake recipes often instruct you to cream the butter or margarine with the sugar. Beat them together either with a wooden spoon or electric mixer until they are well combined and the mixture has turned a paler colour.

Dice – If you are instructed to dice meat or vegetables, it means that you should chop into uniform squares.

Fillet – This word can either be used as a noun or a verb. A meat fillet is a good quality piece of meat which has been “filleted”, had the bones removed. If a recipe asks you to fillet a piece of meat or fish, it means you need to remove the bones. This is tricky so buy fillet meat or ask your butcher or fishmonger to do it for you.

Fold – Cake recipes often tell you to fold in the flour after creaming the margarine and sugar and adding eggs. For more details www.apples-recipes.com .Add the flour a bit at a time using a metal spoon and a figure of eight movement to “fold” the flour into the mixture while retaining the air added by creaming or beating.

Julienne – This term is used with vegetables. Julienne carrots are carrots which have been chopped into matchsticks or strips.

Marinate – To coat a piece of meat or fish in a sauce usually overnight or for a few hours in the fridge. The meat will take on the flavours from the sauce.

Pare – Remove the skin from fruit or vegetables.

Peel – Remove the skin from fruit, vegetables or prawns.

Poach – To cook in liquid. Poached eggs are cooked in boiling water and poached fish is often cooked in hot milk.

Puree – To puree a vegetable or fruit is to blend it until it is as smooth as baby food. Use an electric blender.

Saute – You can saute vegetables and this means to fry in hot oil over a high heat for a short amount of time.

Season – To flavour with salt and pepper.

Simmer – This term is often used with sauces or recipes like curry or chilli. It means to bring a sauce to boiling and then turn down to a level where the sauce is bubbling but not boiling.

Stiff peaks – If you are instructed to beat cream or egg whites until stiff peaks are formed, then you need to whisk or beat until the mixture forms peaks which do not collapse and you could even turn the bowl upside down without the mixture immediately falling out.

Stir-fry – To stir-fry is to cook meat and/or vegetables in a wok at a high temperature. Stir-fry packs can be found in supermarkets and all you have to do is fry them briefly in hot oil in a wok, add sauce or spices and serve with noodles or rice.

Whisk – Use an electric whisk or a hand whisk to beat something like cream.

Hopefully these explanations will help you to feel more confident when using recipes.

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

Haunted Forest Platter

Ingredients:

3 stalks broccoli 3 medium beets wood toothpicks 3 hard-boiled eggs assorted fresh vegetables (such as cherry tomato, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers 1 ounce spaghetti, cooked and drained liquid green food coloring

Directions:

1. To make a haunted forest, first create trees. 2. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. 3. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. 4. Break wood toothpicks in half. 5. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. 6. Stand broccoli upright. 7. Cover to keep moist. 8. To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. 9. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. 10. Cover to keep moist. 11. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes. 12. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. 13. Hide egg ghosts in forest along with creepy creatures. 14. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables. 15. Add strips of red pepper to the broccoli branches. 16. To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. 17. Add cooked spaghetti and let stand about 5 minutes. 18. Drain and place over broccoli trees. 19. Keep platter covered until serving time. 20. If necessary, spritz platter with water to keep it moist.

Googly Eyes – R You Looking at Me?

Ingredients:

10 canned lychees 10 maraschino cherries, stems removed (or Drunken Cherries Aka Cherry Bomb) 10 chocolate chips

Directions:

1. Drain lychee`s on a paper towel. 2. Place cherries in with stem side out. 3. Place chips into where the stem would have been. 4. Garnish:. 5. Drizzle some of the cherry juice over the lychee`s to make it look blood shoot. 6. You can pre make these and cover these in vodka or rum for an adult drink drop one of these in each drink or into a punch!

Halloween Sandwich Treats

Ingredients:

8 slices pumpernickel bread 4 ounces cream cheese 1/2 cup pimento stuffed olive 4 pimento stuffed olives

Directions:

1. Slice each of the 4 olives in half. Set aside. 2. Spread 1 oz cream cheese on 4 of the slices of pumpernickel. 3. Chop remaining olives and divide evenly, spreading over top of the 4 cream cheese-topped slices. 4. Top 4 sandwiches with remaining slices. Using a knife or large cookie cutter, cut each into a pumpkin shape. 5. Use small dots of cream cheese to attach eyes of reserved sliced olives. 6. VARIATION: Following directions above, make pumpkin-shaped peanut butter & jelly sandwiches. Use dots of peanut butter to attach raisins for eyes and mouth. 7. Serve with slices of pumpkin bread cut into spooky shapes with cookie cutters, if desired.

Ghoul-Camole

Ingredients:

2 large avocados, peeled, pitted, and diced 1/3 cup fresh cilantro, chopped (use more or less according to taste) 2 garlic cloves, finely minced 1 shallot, finely minced 2 tablespoons lime juice 2 tablespoons sour cream 1 small tomato, diced 1/4 teaspoon Tabasco sauce

Directions:

1. Process all ingredients together until the mixture has a lumpy consistency.

Pizza Mummies

Ingredients:

2 English muffins 1/4 cup pizza sauce 2-4 stuffed green olives or pitted black olives, sliced (need 8 slices) 2-3 pieces mozzarella string cheese

Directions:

1. Toast English muffins. 2. Preheat oven to 350*. 3. Lay 4 muffin halves on baking sheet. 4. Spread a tablespoon of pizza sauce on each muffin half. 5. Set 2 olive slices in place for eyes on each muffin half. 6. Pull string cheese into pieces and lay on muffins above and under “eyes”, layering them to look like mummy wrappings. 7. Bake for 10 minutes or until cheese is melted.

Eyeball Platter

Ingredients:

6 hard-boiled eggs 1/4 cup mayonnaise, plus 2 tablespoons mayonnaise 3/4 teaspoon paprika 12 pimento stuffed olives

Directions:

1.Cut through hard cooked egg in half. 2. Scoop out yolk. 3. Place cooked yolk in a bowl and mash with a fork. 4. Stir in mayonnaise, paprika and salt to taste. 5. Mix thoroughly and fill egg white eye socket with mixture. 6. Smooth yolk mixture. 7. Press olive into yolk mixture so pimento is facing out.

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

Cottage Pie

Ingredients:2 lbs potatoes, peeled and cut for boiling3 tbsp butter1/4 cup milk1/2 of a small onion, finely chopped2 lbs ground beefBrown gravy mix2 cans of mixed vegetablesParsley to tasteSalt and pepper to taste

Directions:In a large pot, bring the potatoes to a boil. Cook for about 20 minutes, or until the potatoes are fully cooked, but still a little firm. While the potatoes are cooking, sauté the onions in a skillet until they turn soft. Add the beef and cook it until it turns brown all the way through. Season with parsley, salt, and pepper. Mix the gravy to a very thick consistency and add to the beef. Mix well. When the potatoes are dome, remove them from the heat, stir in the butter, and then add the milk a little at a time. You don’t want the potatoes to be too creamy or they won’t set up properly. Pour the beef and gravy mixture into the bottom of a casserole dish. Open and drain the cans of vegetables and spread evenly over the meat. Top with an even layer of mashed potatoes. If you like, sprinkle a bit of grated cheese on top. Bake at 375 degrees F for about half an hour, or until the potatoes start to turn golden brown. Serve with gravy on top.

Breakfast Casserole

Ingredients:1 small bag hash browns (Ore Ida work great for this)2 lbs pork sausage1 1/2 cup shredded cheddar cheese3 cup milk1 tsp salt9 eggs, beaten1 1/2 tsp dry mustard

Directions:Cook the sausage in a skillet until it is cooked through. Drain on paper towels. Next, brown the hash browns over a medium heat. You may want to use a tablespoon or two of oil for this. Mix the hash browns, sausage, cheese, milk, salt, eggs, and mustard. Mix well. Pour into a greased 9 x 13-in baking dish and bake at 350 degrees F for an hour.

Tuna Casserole

Ingredients:2 cups of uncooked noodles (elbow macaroni work well)12 ounces of tuna (in brine)2 small cans of concentrated cream of chicken soup1/2 cup of milk1 can of peas1 small pack of shredded mozzarella cheese

Directions:Bring 6 cups of water to a boil, then add the noodles. Cook for about 10 minutes, or until the noodles are al dente. Flake the tuna pieces into a casserole dish, then add the cream of chicken soup, milk, and peas. Blend the ingredients together and top with an even coating of cheese. Bake at 350 degrees F for about 20 – 30 minutes, or until it turns golden brown.

Beef Pie

Ingredients:1 lb ground beef1 pie shell, frozen-deep dish1/2 cup chopped onion2 tbsp flour1 tsp salt1/4 tsp pepper2 tbsp ketchup2 tbsp butter1/2 cup sour cream1 cup cottage cheese2 eggs, slightly beaten

Directions:Fry the onions in a skillet until they start to soften. Add the beef and cook thoroughly. Mix in the flour, salt, pepper, ketchup, and butter until well blended. Pour this mixture into the unbaked pie shell. Combine the sour cream, cottage cheese, and eggs in a bowl, then pour on top of the meat pie. Sprinkle with a bit of paprika if you like. Bake at 350 degrees F for about 30 or 40 minutes.

England

There are many great traditional English recipes, but one that still holds a firm place in the hearts of both the British and anyone who has ever had a roast beef dinner the Yorkshire way is the “Yorkshire pudding.” The Yorkshire pudding is essentially a bread-like item baked in a muffin pan to give it a bowl shape. They are traditionally served as a side to a roast beef and vegetable dinner with gravy, but you’ll find that they go well with practically any dish that contains brown gravy. The recipe is as follows:

3 eggsPinch of salt1 pint of milk2/3 cup of flour

Pre-heat your oven to 475 degrees F. Put a greased muffin pan in to heat up while you prepare the batter. Beat the eggs and salt together, then add milk and flour. Stir until smooth. When your muffin pan is hot, take it out of the oven and pour batter into each cup—about half way should do. Return the pan to the oven to bake for a few minutes until the puddings are golden brown. These should be the last items added to your plate and topped with brown gravy.

France

We have an easy recipe here for pineapple bisque. Bisque dates back to the 1600s and is traditionally a soupy concoction that contains some form of meat—usually seafood. The recipe we have for you here is a sweet, frozen twist on the original, but you should enjoy it quite well as a quick dessert or snack. Here’s the recipe:

4 eggs1 cup pulverized sugar1 pint of cream1 small can of shredded pineappleBrandy to taste

Beat the yolks of the eggs with the sugar. Add the cream and stir until the mixture is very light. Add the shredded pineapple. Mix well with a small glass of brandy and then let it freeze. Once frozen, serve in small glasses.

India

Rice is an essential part of the Indian culture. It is a cheap and highly available resource that often helps to curb the spiciness of many traditional Indian dishes. Here we have a recipe for Indian rice that you can put with nearly any main dish, but it particularly goes well with an Indian curry.

1 cup of rice1 cup of chicken brothPinch of curry powderSalt and pepper to taste1/2 teaspoon of saffron

Bring the chicken stock and saffron to a boil, then add the rice. Mix in curry powder and season to taste with salt and pepper. Reduce to a low heat and cover. Let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

China

Many of us have likely had the pleasure of visiting a good Chinese buffet or take-away, but you don’t have to go out to have a great Chinese meal. Stir-fry chicken is probably one of the easiest DIY Chinese meals that don’t require a great deal of time or effort! Below is a basic chicken stir-fry recipe that is terrific served with plain rice or Asian noodles.

2 chicken breasts1 chopped onionBamboo sprouts, green beans, peas, and carrots to tasteWalnuts (if desired)Shredded pineapple (if desired)Soy sauce or stir fry sauce

Cut the chicken into cubes and place in a well-oiled skillet or wok. Fry until chicken is fully cooked, then start adding the chopped veggies of your choice. Add some soy or stir fry sauce and parsley. Serve with shredded pineapple.

See, the idea of cultural foods doesn’t necessarily have to make you think of boiled tongue or lamb intestines! There are plenty of great foods all over the world that are just waiting to be explored. Will one of these great world recipes make it to your table?