Archive for March, 2005

Broiled salmon with spaghetti

Thursday, March 31st, 2005

1 (6 oz) salmon filet
1 cup cooked spaghetti
1 tablespoon Soy sauce
½ cup tomato sauce
¼ cup snow peas
1½ cups romaine lettuce
¼ cucumber
1/8 cup balsamic vinegar

Preheat the broiler. Place salmon in a baking dish and coat with Soy sauce. Broil for about twenty to twenty five minutes, turning once. Add prepared spaghetti to a bowl and mix […]

Whole wheat pasta with basil arugula pesto

Wednesday, March 30th, 2005

1 cup whole wheat pasta
¼ cup packed arugula
¼ cup fresh basil leaves
2 cloves of garlic
¼ cup olive oil
¼ cup grated parmesan cheese
Salt and pepper to taste

Mix arugula, basil, and garlic in a blender. Gradually add oil, while machine is running. Blend until smooth. Put pesto in a bowl and mix in the cheese. Season the […]

History of the New York Egg Cream

Wednesday, March 30th, 2005

This is a phenomenal beverage, and if you have never had a New York Egg Cream then you are truly in for a treat.

But let’s start off by explaining what an Egg Cream is (and what it isn’t):
- First, it was a soda produced almost exclusively in the soda fountains of New York (particularly Brooklyn).
- […]

Pasta with mushrooms

Tuesday, March 29th, 2005

1 cup penne pasta
½ pound mixed mushrooms
¼ cup basil
2 tablespoons parmesan
1 tablespoon olive oil
1 tablespoon butter
1 clove of garlic
1 teaspoon rosemary
Black pepper to taste

Melt butter and olive oil in large deep pan. Mince the garlic. Add it and cook over moderate heat until golden. Clean the mushrooms. Take out the stems and slice them. […]

Baked and stuffed cabbage leaves

Monday, March 28th, 2005

¾ Lb ground beef
6 large cabbage leaves
½ cup tomato juice
3 tablespoons onion
1 tablespoon parsley
¾ teaspoon salt
½ teaspoon thyme
½ pressed clove of garlic
½ teaspoon butter

Finely chop the onion. Mix all ingredients in a large bowl. Divide the meat mixture into six parts. Put one part on each cabbage leaf. Roll the leaves and place toothpicks to […]

Chili peppers

Sunday, March 27th, 2005

Chili peppers are a good source of vitamin A, which can maintain the sexual hormone function in both men and women. Capsaicin is the chemical the gives the chili pepper its ‘hotness’. This may get your blood pumping faster, especially in the genitals, and induce sweating. Chili peppers can release endorphins in the body. Endorphins […]

How to eat SUSHI

Sunday, March 27th, 2005

Take a look at this very interesting website I came across today: Sushi Eating HOWTO
It has everything you need to know about Sushi!

Here is a small reference to the different types of Sushi:

Sashimi: Raw seafood served chilled and sliced, and elegantly arranged. It’s usually prepared with fish fresh from the water, […]

Shrimp Caesar salad

Saturday, March 26th, 2005

¾ cup cooked shrimp
3 cups chopped romaine lettuce
2 tablespoons grated parmesan cheese
1 teaspoon olive oil

Caesar dressing ingredients:
1½ tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard powder
¼ teaspoon pepper
¼ teaspoon salt

Place Caesar dressing ingredients and olive oil in a small salad mixing jar and shake to blend […]

Why McDonald’s Fries taste good? An article about Food Coloring and Flavoring

Saturday, March 26th, 2005

By Eric Schlosser

During the chain’s early years french fries were made from scratch every day. Russet Burbank potatoes were peeled, cut into shoestrings, and fried in McDonald’s kitchens. As the chain expanded nationwide, in the mid-1960s, it sought to cut labor costs, reduce the number of suppliers, and ensure that its fries tasted the same […]

Greek Saganaki

Friday, March 25th, 2005

4 Tbs (60 ml) butter
1 egg, well beaten
1 tsp (5 ml) flour
1/2 lb (250 g) kefalotiri cheese*, sliced 1/2 inch (1 cm) thick
2 Tbs (30 ml) brandy
Juice of 1/2 lemon

*Available in finer grocery stores and Middle Eastern specialty ones. Parmesan or Romano cheese may be substituted.

Heat the butter […]

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