Raclette Grilling: An Awesome Asparagus Recipe

 By Sara Gray

Asparagus raclette or indoor grilling is so much fun to do with a group of your favorite people. Raclette has a long history but it has evolved to a social gathering of friends and family and providing a fun way to eat together.
This vegetable recipe for raclette grilling is just as delicious as traditional raclette, but appeals to those that like more vegetables with their meat.
What you'll need:
- 2 lbs/1kg small new potatoes (cooked)
- 1 1/2 lbs/800g Swiss Raclette cheese (cut into slices)
- asparagus spears (parboiled or sauteed crisply)
- proscuitto or parma ham
- broccoli, carrots and beans (steamed lightly)
- Baguettes
- Gherkins, pickled onions
Prepare your raclette dinner or appetizer just as you would for traditional Swiss raclette. Include aparagus spears wrapped in a selectin of hams. You can also substitute the carrots and beans for the aspargus.
Place the wrapped vegetables in a side dish to be served later. When you are ready, place the wrapped vegetables on a small raclette dish and top with a slice of the Raclette cheese. Place the dish under the grill and cook until cheese is bubbly.
Serve the cooked vegetables with the potatoes and other condiments and baquette slices.
You should count on using about 1/4 lb of Raclette cheese per person and have more vegetables ready than you think you'll need as this type of Raclette tends to disappear quickly! It's a fun way to get together, have a meal or appetizer and of course, have a great time.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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Chicken With Beans and Asparagus Recipe

 By Shirley M. Duran

Preparation time: 25 minutes + 15 minutes marinating
Total cooking time: 15 minutes
Serves: 4
Ingredients:
- 1 stem lemon grass, white part only, chopped
- 5cm (2 inch) piece of ginger, chopped
- 2-3 small red chillies, chopped
- 1 teaspoon grated kaffir lime or lime rind
- 2-3 cloves garlic, chopped
- 1/2 teaspoon ground pepper
- 2 tablespoons oil
- 375g (12 oz.) chicken breast fillets, cut into strips
- 250g (8 oz.) green beans, cut into pieces
- 1 celery stick, cut into slices
- 185g (6 oz.) snow peas, halved
- 200g (6 1/2 oz.) asparagus, cut into pieces
- 270ml (9 fl oz.) can coconut cream
- 2 tablespoons sweet chilli sauce
- 20 small basil leaves
Directions:
1. Place the lemon grass, the ginger, the chilli, the lime rind, the garlic, the black pepper and the oil in your food processor or blender and process until the new mixture will form a rough paste. Then combine the paste and the chicken strips in a medium glass or ceramic bowl, cover it and refrigerate it for at least 15 minutes or so.
2. Then briefly blanch the beans, the celery, the snow peas and the asparagus in a pan of boiling water. Drain and plunge into very cold water and drain again.
3. Then heat the wok until it is very hot and stir-fry all the chicken mixture in batches over very high heat for about 3 to 4 minutes or so, or until the chicken is well cooked through. Stir it constantly so the paste does not burn. Then add the vegetables, the coconut cream, the sweet chilli sauce, to taste, and the basil leaves. Stir-fry them until well heated through. Serve immediately with rice or noodles.
Nutrition Value:
- Protein 50g;
- Fat 30g;
- Carbohydrate 8g;
- Dietary Fibre 6g;
- Cholesterol 95mg;
- Energy 1990kJ (475cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more information you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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Healthy Asparagus Recipes

 By Sanjeev Kapoor Rana

You will typically find two forms of asparagus in the store: white, also known as blanched and green.
But there is no confusion as to how they differ In fact the green and white asparagus comes from similar type of plant, but because of the fact that the shoots are shielded from light. This strips them of sufficient chlorophyll and the vegetable doesn't turn green. The white asparagus has a subtle flavor, particularly when compared to green They are grown underground and are harvested only when the top of the plant surfaces to the ground.
A good green asparagus will be green all along length of its stalk. Moreover the stalk shouldn't be rigid or dried and should ideally be brittle and breakable when bent. A pliable asparagus is a clear sign that it's wilted.
Since asparagus is grown and harvested in sandy soil, it is essential to wash it adequately. You will be well advised clean the tip with a brush and dip and wash the stalks in warm water.
The base of asparagus is usually tough and can be used in soups and can also be used as a supplementary ingredient in some other vegetable dishes.
The tougher ends of the asparagus need more cooking than the tender tips. For this reason a special pot can be used. The asparagus is stood in boiling water so that the harder stalks are in the water and the tips steam. In this way the whole stalk will cook evenly.
You could also choose to peel the stalks and cook the rest of the asparagus, many do this.
The softness of the stalks is an indicator that the asparagus is well cooked. You could serve them hot or cold. Its generally served cold with vinaigrette dressing or hot with hollandaise sauce and butter.
Recipe to prepare Asparagus Cream Soup.
A nice bunch of Asparagus, preferably green.
Two tablespoons flour
Butter, for that creamy flavor, two spoonfuls
Add two cups mild.
Heavy cream(1/2 cut).
Add pepper and salt according to taste
Like already stated above, you could cook the asparagus in vertical position or simply cut the stalks and cook them individually. Here we will cut the stalks and cook them independently Once the stalks are cooked, do not throw the cooking water, save it. Mash the cooked softer stalk in a mixer.
Scald 2 cups of milk. Add 2 tablespoons of flour and make a roux by gently cooking until the flour is heated and the lumps are stirred out. Now its time to add the cooking water(the water in which asparagus was cooked) and cook for some more time until the soup thickens.

Author writes on knowledge based topics like Asparagus Recipes. Author has also uploaded some fantastic video White Asparagus Recipes.

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Delicious Baked Oriental Sweet and Sour Chicken and Peppers

 By Frank Ernhart

Sweet and Sour dishes are sometimes made in a WOK. For this recipe the sweet and sour sauce is made separately as a sauce, then poured over the chicken and peppers in a glass baking dish. It is then baked for 30 minutes. In this recipe I used bell peppers and yellow banana peppers from the garden but you could use any kind of sweet peppers.
If you like sweet sour and hot you might add some Jalapeno or Habanera peppers to the dish. I have not tried this with sliced onions but I am sure this would also change the flavor a little bit. Another flavor enhancer you could use is grated Parmesan or other hard cheese. They could be mixed with some buttered bread crumbs and sprinkled over the top before baking. Part of the fun of being a home chef is making variations that put your own stamp on a recipe.
Ingredients
Sweet and Sour Sauce (make in a saucepan while you are preheating the oven).
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 teaspoon brown sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
1 cp water
Chicken and Peppers
2 skinless boneless chicken breast halves
1 bell pepper, cored and cut into 1/2" strips
Instructions
1 - Make sauce by combining all ingredients and heating with constant stirring until thick and smooth.
2 - Arrange chicken pieces in glass oven proof dish
3 - Criss cross the bell pepper strips on top of the chicken.
4 - Pour the sauce over it and then cover.
5 - Bake for 30 minutes in an oven preheated to 400 degrees.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Garlic Bread Recipes

 By John Rich

Let's face it, no pasta dish is complete without its handy sidekick, garlic bread. Simple and delicious, nothing completes a hearty pasta meal like a couple of pieces of warm, tangy, crunchy garlic bread. Use it to sop up that wonderful sauce, the combination of bread and pasta may seem strange since they are both starchy foods, however when consumed, it all makes sense. Being that it is really simple to make, there are many variations of Garlic recipes available out there, you can be wild and creative and add your own twist to any garlic based bread recipe because there are no rules when it come to this tasty treat. The classic way to make garlic based bread is to take some bread, butter, minced garlic and toast it all up in the oven.
However, for a tasty twist, add some parsley flakes and parmesan for an added bite try some chili pepper. Also try out different kinds of bread. French baguettes, sourdough, ciabatta, the sky is the limit when creating your own garlic based bread recipes. Having a barbecue? Have you ever heard of grilled garlic bread? That's right, take your bread, butter and garlic it up, add some salt, pepper and anything else you would like, wrap it in some foil if you want it soft or slap it right in the grill if you want it crunchy. If you aren't outside grilling, then you can do the same in a broiler. Going for authenticity? Well do it the Italian way by using olive oil instead of butter and you can either use garlic powder or just rub raw garlic on the bead before oiling it up for a more subtle garlic taste.
How about bagels? That's right, how about crushing up some garlic and mixing it with some cilantro and cream cheese and slathering it over a toasted bagel? How does that sound as a great alternative to your everyday garlic bread recipes? It may come as a surprise to you that the history of bread using garlic is something debated amongst food historians. Some believe that it is an alternative version of Italy's classic appetizer bruschetta. Bruschetta consists of slices of bread, rubbed with garlic and topped with a mixture of tomatoes, garlic, onions, basil and mozzarella.
There are many variations of this recipe, some using meat and olives. Another argument is that garlic bread is an American innovation originally known as texas toast. Texas toast consists of slices of loaf bread buttered on both sides and topped with cheese and garlic. This tasty treat also has many variations, another common way of serving it is frying it in bacon grease before topping it with some cheese. Garlic bread started appearing on American menus as early as 1947, some say even earlier. In the year 1970, a company called Cole's Quality Foods in Michigan created frozen garlic bread, the very first of its kind.
Whatever the truth may be, one fact remains undeniable, garlic bread is here to stay.

Please visit Garlic Bread website where you will find free information, and tips on Garlic Bread Recipes, http://www.garlic-bread.org

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Healthy Recipes - A Roasted Garlic Recipe With Antiviral Power

 By Melinda Banks

Garlic has been used to treat and prevent illness dating back well over 5000 years. Ancient Egyptians and Greeks used it for heart problems and headache; the Chinese used it for a variety of common ailments and to boost immunity. And modern scientific research confirms its curative powers. National Cancer Institute studies show that a diet rich in garlic may reduce risk of colorectal, stomach and prostate cancer by as much as half. Research also shows that garlic has antiviral properties that protect against infection and inflammation, may destroy certain flu viruses, and help kill intestinal parasites.
How can this little "rose" do so much? It contains a powerhouse of nutrients, including vitamins A and C; the minerals potassium, selenium, phosphorus and zinc; and amino acids. It also has an unusually high concentration of the sulfur compound allicin, which is a potent antibiotic and the compound primarily responsible for its healing properties.
If a little garlic each day keeps the doctor away, what's the best way to get it? Cooked or raw, all forms have health benefits, but raw garlic has the edge. It's simple to add it to a variety of dishes; for example:
o Top scrambled eggs with it.
o Add it chopped to cooked tomato sauce just before serving.
o Sprinkle it minced on a baked potato.
o Spread it minced on buttered, crusty bread.
And here's a classic with taste that's out of this world:
Roasted Garlic
1. Preheat the oven to 400°F.
2. Peel away the outer layers of the bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top, exposing the individual cloves.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the bulb is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted cloves out of their skins.
You can eat it as is or mash with a fork and use for cooking. It also can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta. Fresh garlic generally offers the best prevention against disease, but eating more than three raw cloves a day may cause gas or bloating in some people. Additionally, not everyone enjoys the pungent aroma. If you'd rather not eat it, try a nutritional supplement. Research recently has shown that supplements containing an extract often work as effectively as fresh -- without the garlic breath.

For a garlic salsa recipe and other delicious healthy recipes, visit Melinda Banks' blog at MyOnlineHealthArticlesBlog.com.

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Garlic Shrimp Pasta Recipe

This buttery garlic shrimp pasta recipe is just DI-VINE! Use your favorite kind of long pasta: spaghetti, linguine, bucatini... and then get ready to swirl your fork into a mountain of goodness in almost no time at all!
Serves 4
Ingredients
- 1 Pound thin spaghetti(or whatever long pasta you like!)
- 1 lb medium shrimp(or shrimps as my mother might say), cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste
Put on large pot of water on the stove and turn up the heat! While you are waiting for the pasta water to boil you can start to prepare your skillet with the oil you'll cook the shrimp in. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.
In the meantime, heat the oil in the skillet. Throw in the chopped up garlic and let it simmer for about a minute. Then add the shrimp, seasoning it with a dash of salt and pepper. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.
Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don't forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)
Reduce the wine and butter mixture until it has reduced to about half the original amount. Return the shrimp to the pan and let reheat. In the meantime, drain the pasta - but reserve about a cup of the water in the pot! If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.
Garnish the pasta with a few sprigs of additional parsley and offer your guests some grated cheese to top it off. Rest assured, this garlic shrimp pasta recipe is sure to be a hit!

http://www.tasty-italian-cooking.com

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