Strawberry ghosts

Ingredients
Fresh strawberries
White chocolate
1 tbsp egg white
1/2 - 1 dl Dansukker Icing Sugar Chocolate

 

Strawberry Ghosts Recipe

Cheese Sticks

 

Ingredients

• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt
• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks
• Cheese Sticks Recipe

 

Parmesan Appetizer Puffs

Parmigiano-Reggiano  is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin. It is informally known as the "king of cheese."Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as Italian hard cheese adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.

Parmesan Appetizer Puffs Recipe

Garlic Pita Chips

I tried these with 'lite-white' pita bread. Sprinkled them with Italian herbs and garlic powder, then sprayed with olive oil spray. Great, and filling! I will try with a little cajun spice sprinkled over the next batch, just to try a different flavour. Great basic recipe with endless variations.

Garlic Pita Chips Recipe

Fried Date and Bacon Pinchos

Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.

Fried Date and Bacon Pinchos Recipe

Fondue

The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.[8] Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat.The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue Recipe

Bruschetta

Bruschetta (Italian pronunciation: [brusˈketːa] ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale.

Bruschetta Recipe

Golden Garlic Bread

This is a very tasty but different garlic bread...the kids and I loved it. DH was too chicken to try it because he saw the green onions :) I will definitely make it again however; I don't think I will serve it with anything Italian. It is definitely a side for beef, pork or chicken.
 I served this with some jambalaya and it was a hit! It was easy to make and just a step above plain old garlic bread. I don't think anyone would go wrong with making this recipe. 

Golden Garlic Bread Recipe

BLT Bites

These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full size. I serve them at parties, brunches and picnics, and they're always a hit...even my kids love them. —Kellie Remmen, Detroit Lakes, Minnesota

Nutrition Facts:

1 serving (1 each) equals 113 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 206 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

BLT Bites Recipe

Cheese Enchiladas

Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, chicken, red chili - to name a few. This recipe is much more "Tex Mex" than Mexican, and is very easy make.

Cheese Enchiladas Recipe

Cream Cheese Stuffed Celery

Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this, and my cousins and I used to fight over the last piece.

DirectionsCoarsely chop the olives. Separate and wash celery stalks. Cut stalks into bite sized pieces.Mix the cream cheese and sour cream together. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers

Nutritional Information

Amount Per Serving Calories: 122 | Total Fat: 11.4g | Cholesterol: 26mg

Cream Cheese Stuffed Celery Recipe

Fried Green Tomatoes

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

 

Nutritional Information 

Amount Per Serving  Calories: 510 | Total Fat: 27g | Cholesterol: 108mg

 

Fried Green Tomatoes Recipe

Sausage Balls

These are so yummy! My family makes every Christmas morning. Enjoy!

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake in preheated oven for 10 minutes, until golden brown.

 

Sausage Balls Recipe

Tortilla Pinwheels

Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.

 

Nutritional Information 

Amount Per Serving  Calories: 320 | Total Fat: 7.7g | Cholesterol: 27mg

 

Tortilla Pinwheels Recipe

Seasoned Olive Oil Crackers

 

Directions:

 

Prep Time:  10 mins

Total Time:  10 mins

 

 

1. 1 Combine all of the ingredients, EXCEPT oil and lemon.
2. 2 Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.
3. 3 Stir in oil and lemon juice.
4. 4 TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
5. 5 Dip sliced bread in mixture.

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Seasoned Olive Oil Crackers Recipe

Cheese Olive Balls

I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!

 

Nutritional Information 

Amount Per Serving  Calories: 83 | Total Fat: 6.2g | Cholesterol: 18mg

 

Cheese Olive Balls Recipe

Ham Roll Up Recipe

Ham roll ups are an easy and elegant appetizer that may be prepared in advance and chilled. Imported Danish ham tastes best. Use frilly toothpicks to make the roll ups look extra special.

 

Nutritional Information 

Amount Per Serving  Calories: 509 | Total Fat: 45g | Cholesterol: 135mg

 

Ham Roll Up Recipe

Beer Batter Onion Rings

I must agree with the other reviews about how wonderful this beer batter was. It was fantastic on onion rings as well as with all other vegetables that I tried it with. The only problem I had was that I needed to add more liquid (beer) to the mix due to it being to dry. But after that it was ready to go and my family loved every bite.

Beer Batter Onion Rings Recipe

Vegetable Pizza

 

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package Ranch-style dressing mix
• 2 carrots, finely chopped
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped green bell pepper
• 1/2 cup fresh broccoli, chopped
• 1/2 cup chopped green onion

 

Vegetable Pizza Recipe

Crock pot Little Smokies

Mix well all ingrdients.Cook in crock pot on low heat, stir occasionally.This is a great tailgate recipe.....

Crock pot Little Smokies Recipe

Lemon Grape Cooler

While on vacation, we sampled this refreshing grape beverage that has hints of lemon and tea," relates Delores George of St. Louis, Missouri. "We enjoyed it so much, I had to ask for the recipe."

 

Nutritional Information 

Amount Per Serving  Calories: 74 | Total Fat: 0.1g | Cholesterol: 0mg

 

Lemon Grape Cooler Recipe

Citrus Mint Cooler

By: Kathy Burkholder 

"My grandmother used to make this refreshing drink for those hot Oklahoma summer days. The family would sit on the front porch relaxing while sipping this drink. Here in California, where lemons, oranges and mint are so abundant, my family has found equal enjoyment sitting in the shade and drinking a tall glass of this thirst-quenching cooler."

Citrus Mint Cooler Recipe

Chocolate Strawberry Smoothie

Chocolate ice cream is blended with fresh or frozen strawberries, milk, ice cubes and chocolate chips (if desired) to make this beverage.

 

Nutritional Information 

Amount Per Serving  Calories: 248 | Total Fat: 2.5g | Cholesterol: 7mg

 

Chocolate Strawberry Smoothie Recipe

Smoothie

A smoothie (alternatively spelled "smoothy") is a blended, chilled, sometimes sweetened beverage made from fresh fruit (fruit smoothie) or vegetables and in special cases can contain chocolate. In addition to fruit, many smoothies include crushed ice, frozen fruit, honey or contain syrup and ice ingredients. They have a milkshake-like consistency which is thicker than slush drinks. They can also contain milk and yogurt and a small number of smoothies do use ice cream. Smoothies are often marketed to health-conscious people, and some restaurants offer add-ins such as soy milk, whey powder, green tea, herbal supplements, or nutritional supplement mixes. Smoothies became widely available in the United States in the late 1960s when ice cream vendors and health food stores began selling them. By the 1990s and 2000s, smoothies became available at mainstream cafés and coffee shops, and in pre-bottled versions at supermarkets all over the world.

Smoothie  Recipe

Quick Berry Milkshake

This recipe is also good without the alcohol, if you prefer.

Quick Berry Milkshake Recipe

 

Sangria

Sangria is a wine punch typical of Spain and Portugal. It normally consists of:a light, dry, young, acidic, unoaked, inexpensive red wine; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa, or Lambrusco.chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango)a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectara small amount of added brandy, triple sec, or other spiritssome spices like cinnamonIn some recipes (common in the United States) Sprite or 7up and ice.

Sangria Recipe

Shirley Temple

A Shirley Temple is a non-alcoholic mixed drink made with two parts ginger ale, one part orange juice, and a splash of grenadine, garnished with a maraschino cherry. Nowadays, lemon-lime soda is often used without orange juice.Shirley Temples are often served to children dining with adults in lieu of real cocktails, as is the similar Roy Rogers.The cocktail may have been invented by a bartender at Chasen's, a restaurant in Beverly Hills, California, in the 1930s to serve to the child actress Shirley Temple. However, several other claims to its origin have been made.

Shirley Temple Recipe

Holly Berry

Invented by long time bartender, Daniel Bristol, as a tribute to the lovely actress and to all the lovely ladies that come into the bar and don't know what they want to drink. This is a great suggestion for you.

Originated in 2001 at Charlie's Bar and Resteraunt, on Lake Lewisville, Texas.

Holly Berry Recipe

Bloody Mary

The Bloody Mary's origin is unclear. Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Another tradition maintains that actor George Jessel created the drink around 1939. In 1939, Lucius Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."Fernand Petiot seems to corroborate Jessel's claim when the bartender stated in 1964:“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”

Bloody Mary Recipe

Chocolate Mug Milkshake

A milkshake is a sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce.Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup. Most fast food outlets do not make shakes by hand with ice cream. Instead, they make shakes in automatic milkshake machines which freeze and serve a premade milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. There are a few exceptions such as the US chains Jack in the Box, Long John Silvers, Hardees, Chick-fil-A, and Carl's Jr. which do make the shakes by hand with ice cream. Some fast-food restaurants such as Dairy Queen serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk) with sweetened, flavored syrups such as chocolate syrup and fruit-flavored syrup and milk.

Chocolate Mug Milkshake Recipe

Alcohol Free Mojitos

A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular in the island. Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint sprigs up from the bottom for better presentation. Finally, the drink is topped with ice cubes and sparkling water. Mint leaves and lime wedges are used to garnish the glass.The mojito is one of the most famous rum-based highballs. There are several versions of the mojito.[

Alcohol Free Mojitos Recipe

Irish Coffee

The origin of the Irish coffee is highly disputed. According to certain sources the original Irish coffee was invented by Joseph Sheridan, a head chef at Foynes, County Limerick but originally from Castlederg, County Tyrone. Foynes' port was the precursor to Shannon International Airport in the west of Ireland; the coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee.

Irish Coffee Recipe

Espresso Cocktail

Coffee is a great flavor for cocktails and mixed drinks and can be added in a variety of ways. Whether it be hot coffee, chilled espresso, a coffee liqueur or one of the newer espresso-infused vodkas, these cocktails all include the great taste of java and are fun to explore.

The most popular way to add the flavor of coffee to mixed drinks is to use one of the coffee liqueurs or, more recently, an espresso-infused vodka (i.e. Three Olives or Van Gogh). There are many coffee liqueurs that can be used in many of these drinks, with Kahlua being the most popular and Tia Maria and Patron Cafe as options. Every now and then a cocktail may also call for coffee brandy, which often tends to be a cheap alternative but fitting for some drinks and rather tasty on its own.

Espresso Cocktail Recipe

Apple Pie Shot

This is a mouth watering vodka shot that tastes just like mom's apple pie. Put entire shot in your mouth and swish back and forth a few times before swallowing.

Apple Pie Shot Recipe

Banana Boat

 

BANANA BOAT COCKTAIL RECIPE

INGREDIENTS

1 Part Light Rum
4 Parts Vanilla Ice Cream
1 Part Banana Liqueur
1 Part White Cacao Liqueur
1 Slice Banana

HOW TO MIX THIS COCKTAIL

Fill a blender with ice cubes. Add ...

 

Banana Boat Recipe

Eggnog

Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, beaten eggs (which gives it a frothy texture), and liquor. Brandy, rum, moonshine, or whisky is sometimes added; and the finished serving would be garnished with a sprinkling of ground cinnamon or nutmeg. [1]Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Thanksgiving, Christmas, and the New Year. Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavouring to food or drinks such as coffee and tea. Eggnog as a custard can also be used as an ice cream base.

Eggnog Recipe

Bourbon Slush

A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!

Bourbon Slush Recipe

Champagne Cocktail

Cocktails using sparkling wine as a base are as old as the beverage itself. Add fruit to anything that fizzes and you’ve got a drink in your hand that’s been a hit for hundreds of years. You have to believe that the monks who invented sparkling wine threw in some local fruit along the way in their experimentation with the fizzy wine they concocted.

By the mid 1800’s the classic ‘Champagne Cocktail’ was all the rage at dinner parties and soirees in genteel society. Today these sparkling cocktails are as hip as ever in wine bars and lounges from coast to coast. Only now you get them served with Thievery Corporation or Ursula 1000 cooing in the background instead of Beethoven or Brahms.

Champagne Cocktail  Recipe

Apple Cider

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic drink made from apples. It may be opaque due to fine apple particles in suspension and may be tangier than conventional filtered apple juice, depending on the apples used.[1]This untreated cider is a seasonally produced drink[2] of limited shelf-life enjoyed in the autumn, although it is sometimes frozen for use throughout the year. Traditionally served on the Halloween, Thanksgiving and Christmas holidays, it is sometimes heated and spiced, or mulled.

Apple Cider Recipe

Lemonade

Lemonade is a lemon-flavored drink, typically made from lemons, water and sugar.The term can refer to three different types of beverage:"Clear" lemonade: In many western European countries, the term limonade, from which the term "lemonade" is derived, originally applied to unsweetened water or carbonated soda water with lemon juice added, although several versions of sugar sweetened limonade have arrived on store shelves."Cloudy" lemonade (U.K. term): In the U.S., Canada, Pakistan, India (Nimbu Paani), and Iran lemonade refers to a mixture of lemon juice, sugar, and uncarbonated water, although there are many versions which contain artificial flavors instead of actual lemon juice. In India, Nimbu Paani is a common household preparation, made using freshly-squeezed lemons, granulated sugar, salt, pepper (and other spices according to personal taste) and is invariably consumed fresh."Fizzy" lemonade: In France, the modern use of the term limonade refers to sweet carbonated lemon soft drinks (the uncarbonated version would be called citronnade). In Germany the term Limonade is used for sweet carbonated citrus soft drinks. Likewise, in the UK, South Africa, Australia, and New Zealand the term mainly refers to a colourless, carbonated, sweet soft drink containing either natural or artificial lemon-lime flavor, such as Sprite, orSchweppes Lemonade.Many varieties of lemonade exist, such as peach, raspberry, pomegranate, strawberry and cranberry.

Lemonade Recipe

Berry Clafouti

Clafouti (kla-foo-TEE) is a traditional French-country dessert also great for breakfast or brunch. Tossing a little cornstarch with the strawberries retains their shape and texture during baking. Use a blender to make a very smooth and slightly aerated batter for the clafouti.

Berry Clafouti Recipe

Spicy Beef Noodle Bowl

Spice up your beef and noodles with this delicious twist. Beef strips flavored with peanut sauce is added to noodles and broccoli.

Spicy Beef Noodle Bowl Recipe

Double Salsa Burgers

A fresh tomato salsa flavors the beef mixture and also serves as a colorful topping for these zesty burgers.

nutrition facts

• Calories298, 
• Total Fat (g)19, 
• Saturated Fat (g)9, 
• Cholesterol (mg)87, 
• Sodium (mg)350, 
• Carbohydrate (g)6, 
• Fiber (g)1, 
• Protein (g)24, 
• Vitamin A (DV%)10, 
• Vitamin C (DV%)39, 
• Calcium (DV%)10, 
• Iron (DV%)16, 
• Percent Daily Values are based on a 2,000 calorie diet

Double Salsa Burgers Recipe

French Style Ribs

We love our beef ribs. Tender and full of flavor. Slow roasted to perfection. Overnight shipping required.

French Style Ribs Recipe

Should Chefs Serve Chilean Sea Bass?

The discussion around the sustainability of Chilean Sea Bass is heated and
contentious. The major players involved in the discussion include chefs, fishermen, environmentalists, seafood wholesalers, and the general public. Of course each group has their own perspective on the topic, as well as their own definition of what sustainable Chilean Sea Bass actually means.

Sustainable Seafood
Definitions

The Monterey Bay Aquarium's Seafood Watch Program is probably the best known resource for defining sustainable seafood. They list Chilean Sea Bass as "avoid" for several reasons. First, the species has been over fished and because of the
slow-growing nature of the fish it takes longer than other commercial species to propagate itself. Secondly, it is on the "avoid list" because of the two most common fishing techniques which are often used. Unmodified bottom longlines result in the unintended death of endangered albatross and other seabirds. And bottom trawling damages the seafloor habitat.

It should be noted that at the bottom of the Monterey Aquarium's page on Chilean Sea Bass they have a paragraph about a small fishery which offers certified sustainable Chilean Sea Bass as certified by the MSC. Strict environmentalists will say that the MSC is in the pockets of the seafood industry and that we should discount their certification on seafood. The MSC certification however is not easy to get and requires a detailed analysis of the specific species, the environmental impact of fishing upon the species, the impact of by-catch upon other species, and many other
variables.

Chef's Perspective on Sustainable
Seafood

From a chef's perspective we are torn from a desire to utilize the fantastic flavor and texture of this fish, the desire to provide our customers with fantastic product, and the necessity of being good stewards of the Earth's food sources. As chefs, it is our responsibility first of all to be informed and educated regarding the products which we use. Are they quality products? Are they safe products? Do they come from trustworthy sources? Are they sustainable? What is our definition of sustainable? All of these are important questions for today's executive chef to know the answer to so that we can respond to questions from our guests and our staff.

Our second responsibility is the training of those around us, not only of our kitchen staff but also of the front of the house staff and our guests. As we become more educated about the sustainability of foods, and make decisions which affect our restaurant and menus, we need to pass our thought process on to those around us. Some chefs will choose not to serve items like Chilean Sea Bass at all, others will choose to serve only Chilean Sea Bass which is certified sustainable, and still others will choose simply to serve whatever Chilean Sea Bass they can get their hands on with no consideration of sustainability. Regardless of which camp you fall into, as a chef you should research the topic and have an adequate explanation for your thought process to pass on to your crew and to your customers.

Ultimately, it is our responsibility to do what we can to protect all species for future generations to enjoy. Whether this means complete abstinence from specific species, or using only certified sustainable products is a choice for each chef to make individually. But hopefully the majority of us will choose to be responsible and not to run any species into extinction.

TGI Fridays Coupon - Getting The Best Of TGI Fridays Menu At A Reasonable Discount!

TGI Fridays started way back in 1965 in New York City, and has since found its ways to various states and locations across the United States of America. It has also spread its wonderful services to various countries across the world. It is known for providing quality meals that include the following; pastas, chicken, burgers, sandwiches, ribs,appetizers, steaks, salad, soups, the Jack Daniel's Grill, and a host of others. Now, the best part is that you can enjoy all these quality meals at reasonable discounts just by owning the TGI Fridays coupon. There are more than 800 restaurants spread across different locations in the USA, which means you can use your coupon at a location near you.

All you are required to do is sign up with the stripes program to enjoy the TGI Fridays Coupon. This gives you right to have more of your favourite's foods at prices you can afford. Membership is open to customers who have signed up online, and have fully registered. Registering for the stripe membership card enables gives you access to free appetizer or dessert; and once you spend $100.00 or higher, you will be sent a voucher worth $8.00 via an email. Your membership also enables you get a complimentary desert on your birthday month. Interestingly, you can also purchase the gift card for friends, family, and loved ones.

TGI Fridays Menu - Same Treat Wherever You Go

One unique benefit of making use the TGI Fridays coupon is that you will be treated to the same quality menu in any of their restaurants spread across almost 50 states in America. The TGI Fridays menu is the same wherever you go; the same great taste, and the same quality services at affordable
prices.

As a customer, you can get discounts on total food coupons that also allow you get another dessert free when you place an order for one. However, it might not be possible to combine the coupons with the same as long as there is a promotional offer running. Perhaps, I should just inform you that your promotional voucher expiry date on it; and may not be valid once the date runs out or expires. So, while it is a great idea to take advantage of the promotional offers once they are available, never forget to go through the fine print before anything else.

Always remember, you and your family can always enjoy the best of meals at prices that are affordable; simply get a coupon today!

Cooking - A Scientific Experiment

Since Heston Blumenthal burst onto our screens in the early 2000's we've been witness to a whole manner of tricks and experiments that we never thought possible with our food. He has been branded a 'molecular gastronomist', a term he hates, believing it makes his work sound "complicated" and "elitist". Blumenthal is in fact a self-taught chef who loves food and is as hungry to learn about it and experiment with it, as he is to eat
it.

His entry into the public eye came accompanied with one of his signature dishes snail porridge and parsnip cereal, sounds revolting, but apparently it's a taste experience.

Another of his signatures, this time a technique, is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate souffl, which, unlike the snail porridge, looks and sounds divine. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. Several other techniques he uses include an intricate type of slow cooking to retain flavour and cooking in vacuum bags for much the same
reason.

But, he doesn't just experience with the taste of food, he also experiments with texture and sound, to enhance sounds, such as the crunch that is created while eating certain
foods.

Blumenthal and his Fat Duck restaurant are credited as the inventors of the bacon dessert craze. He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news about the intriguingly odd confection quickly spread through the food world, and started his rise to fame. A tasting menu at the Fat Duck in Bray, Berkshire is 160 and consists of the following:

LIME GROVE which is a Nitro Poached Green Tea and Lime Mousse
RED CABBAGE GAZPACHO with Pommery Grain Mustard Ice Cream
JELLY OF QUAIL, CRAYFISH CREAM with Chicken Liver Parfait, Oak Moss and Truffle Toast
SNAIL PORRIDGE served Jabugo Ham, Shaved Fennel
ROAST FOIE GRAS with Rhubarb, Braised Konbu and Crab Biscuit
MOCK TURTLE SOUP (c.1850) apparently from the Mad Hatter Tea Party in Alice and Wonderland
"SOUND OF THE SEA" (as an interim one would assume)
SALMON POACHED IN A LIQUORICE GEL served with Artichoke, Vanilla Mayonnaise and Golden Trout Roe
SADDLE OF VENISON and Beetroot Soubise, Risotto of Spelt and Umbles, Black Truffle
HOT AND ICED TEA
TAFFETY TART (c.1660) which consists of Caramelized Apple, Fennel, Rose and Candied Lemon
THE "BFG" A Big Friend Gateau that comes with Kirsch Ice Cream and the smell of the Black Forest
WHISK(E)Y WINE GUMS
"LIKE A KID IN A SWEET SHOP" - I've no idea what this is but it's clearly like Heston in his kitchen

Heston's food sounds delicious and would sure to be a once in a lifetime taste experience. But, despite all his experiments and efforts the man himself has recently announced what it is that he craves: "a dirty kebab", a 70's prawn cocktail ("not crayfish") complete with iceberg lettuce and a packet of Scampi Fries. Delicious Heston!

Energy Drinks: Side Effects Everyone Should Know About

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While many people use energy drinks every single day, there are some people who are not aware of many of the side effects that are linked to these beverages. Keeping in mind though that energy drinks side effects do not always affect everyone that consumes them.

Usually the first side effect to affect anyone is the sign of feeling jittery or physically being jittery. This pretty much means that you feel your body is always moving and cannot stop. While this is technically the energy that is supposed to result from the beverage, it is also a sign. If you are sensitive to caffeine, this is definitely the first sign you will experience. The best thing to t do with this sign is to drink only half of the bottle or can.

You may also experience an increase in your heart rate. Now while this is, yet again, a result that is expected from these beverages, you need to use caution with this one. An increase in your heart rate can be dangerous. If you notice this reaction, you either need to stop drinking the amount of energy drinks you are drinking, or see a doctor about this reaction.

Changes in mood can also be associated with drinking these beverages. Most of the time this change in mood is not something that is for the better. There have been many reports stating that the feeling most people associate with this side effect is one of anger or irritation. There are also some reports of people feeling elated more than anger. This type of side effect changes with every person, but should still be taken
seriously.

Insomnia has also been linked to these beverages as well. Many of them should only be consumed early on or at least eight to ten hours before you plan on going to bed. This is because some of these beverages can last a while in your system and can make it very difficult for you to sleep.

Many allergic reactions can happen with these beverages. Every single day, there are more reports of allergic reactions to specific kinds of energy drinks. Many people have complained about breaking out into rashes or hives. Others have said that they have had a hard time breathing after drinking them. All of these side effects are associated with allergic reactions to any kind of energy drink.

The hardest side effect to associate only to these beverages would be cases of severe headaches. The problem comes in with the fact that headaches can be associated with anything and everything. If you experience headaches shortly after drinking an energy drink, this may be one of those associated side
effects.

All of the energy drinks side effects are just the main effects that are associated with drinking these types of drinks. You should always be aware of how you feel after drinking any type of energy drink. Make note of the name of the beverage you choose and also check the amount of caffeine contained in them.

Grilled Steak Power Salad

If you love steak and you want more salads, here is the perfect recipe for combing the two for a fantastic finished product: Grilled Steak Power Salad. This is the type of salad recipe that the entire family will enjoy, even the men and boys of the tribe. It's got that meat most of them crave. Adding the corn and green beans is always well
received.

Getting into the idea of having salad isn't always easy. This type of salad is a great transition or introduction to what a main course, power salad is all about. The protein from the meat will keep you fueled and feeling satisfied for many hours. The greens and veggies add flavor and bulk.

When the weather is great and you can grill your meat outside, a nice marinated flank steak on the grill, then sliced and added to this salad, is all it takes for getting the best of both worlds: grilled meats and salad. Also, more salad and vegetable items keep this dish light so you won't feel so weighed down like often times when you've eaten a heavy 'meat and potatoes' kind of meal.

Using a marinated flank streak works perfectly with this recipe. Some streaks work best if they have been marinating overnight. It leaves them tender and easy to chew. But any grilled beef steak works with this recipe. I've even done a vegetarian version of this salad using marinated, grilled portobello mushrooms without sacrificing flavor.

And since you'll be feeling great after this salad, if you are so inclined, this main-course recipe leaves room for dessert.

Grilled Steak Power
Salad

Serves 4 as main course salad

• 6-8 ounces grilled or broiled steak
• 5 cups chopped lettuce of choice, head lettuce works well
• 2 cups mushrooms, grilled portobello or regular fresh
• 2 cups green beans
• 1-cup corn, preferably cut from cob
• 1 carrot, grated
• 1 medium tomato, cut into wedges
• 2 small shallots, finely chopped

For the dressing:

• 4 tablespoons olive oil, extra virgin
• 2 tablespoons red wine
  vinegar
• 2 tablespoons Dijon or spicy mustard
• 1 clove garlic, crushed or minced
• salt and pepper to
  taste

In large salad bowl add lettuce, fresh mushrooms, tomato, carrot and shallots; slice steak on the diagonal into thin strips, reheat in microwave for 1 minute on high. (if using leftover grilled portobello mushrooms, heat in microwave for 1 minute as well.) If using frozen green beans and corn, cook according to package, drain and add to salad.

Whisk together dressing ingredients until smooth and blended. Pour over salad, toss well and serve with hot dinner rolls.

How To Make Your Own Delicious Pizza

Making pizza can be an event enjoyed by one person or shared by a group of people. I have made "pizza for two" as well as given hands-on pizza demonstrations for over 100 pizza fanatics! Making pizza is FUN! Get people involved in your pizza adventure and magic will
happen.

Tools

To make your pizza you need mixing bowls, a measuring cup, measuring spoons, a rolling pin (optional), a pizza pan or cookie sheet and a cooking thermometer.

If you want to cook incredible pizza you may want to invest in a pizza peel and a cooking stone. The peel, a kind of paddle is used to transport the pizza from the counter to the oven and back. Investing in a cooking stone will help you in your quest for the perfect pizza. The pizza stone will allow you to cook your pizza quickly and
completely

Ingredients for the Easy Dough Pizza Dough Recipe (Makes 2 or 4 Pizzas!)

Use this recipe if you will be making your pizza the same day.

1 Package yeast (1-2 teaspoons of yeast or less)

2 teaspoons of sugar (Optional if using cold ferment, below)

4 cups of flour (Can be All purpose or Bread Flour. I recommend Caputo or King's Arthur flour. Any all purpose flour will work. For a softer pizza, use bread flour. You can also use 1/2 All Purpose, 1/2 Bread flour)

1 teaspoon salt

1/4 cup olive oil (Optional: Olive oil will make your crust softer, for a harder crunch, omit)

1 and 1/2 cups of warm
water

Directions

1. Put yeast in a cup. Add sugar and 1/2 cup of water. The water should be between 100and 110F (37C- 43C.) degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.

2. In a large mixing bowl, add the olive oil, flour, salt, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.

4. Mix and turn out on a mixing surface. Your dough should be a little sticky and not dry. If to dry add a tablespoon or 2 of water. Depending on the elevation where you live, you may have to adjust this.

5. Knead the dough vigorously for 6-8 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour.

6. Place dough in bowl. Drizzle dough with olive oil. cover with cloth or plastic wrap. Allow the dough to rest for an hour to 1 and 1/2 hour. Punch down and wait another
hour.

Cold Ferment Alternative Dough Method

A better alternative to the above recipe is to make your pizza dough the day before and use a cold ferment.

Using the cold ferment method make your dough the day before and allow to proof in the fridge overnight. All ingredients are combined and mixed as above. It is not necessary to use warm water.

You can also omit sugar if using this method. Place dough in a plastic bag and drizzle with olive oil.

Making pizza

If using a pizza stone, make sure you place it in the oven before you turn on your oven. When ready to make pizza, pre-heat your oven to 500+ F for at least an hour. Longer if using a pizza stone. It is essential that your oven be very hot and pre-heated before you cook your pizza.

Divide dough into 2 or 4 equal parts and roll each piece into a ball.

Using your fingers or the rolling pin, roll out flat.

Top your pizza with your favorite pizza toppings. Use fresh ingredients. Fresh vegetables are best. Place some crushed stewed tomatoes or sauce on dough. Use your favorite cheese, vegetables, and meats. Use your
imagination.

After you've made pizza a few times, don't be afraid to experiment.

When making pizza less is more. Do not over crowd your pizza. Allow the taste of the dough to shine through. Use restraint when topping your pizza. Less is more!

Cook pizza in 500+ F degree oven for 8-10 minutes until bottom has started to brown. For cooking pizza the hotter the better. Remember to pre-heat your oven for at least 1 hour.

Making your own pizza, will change your life. Your friends will praise you. Your kids will love you. And if you are single, it will improve your love
life!

Pizza on Earth, Good Will to All!

A Life Of Luxury - Luxury Foods

The Greek Shipping Magnet, and one time richest man in the world, Aristotle Onassis, once said: "To be successful, keep looking tanned, live in an elegant building, even if you're in the cellar, be seen in smart restaurants, even if you only nurse one drink and if you borrow, borrow
big."

He lived a real life of luxury, not just the illusion that he suggested mere mortals should create so they too could get rich. But what particular food items are essential for the rich (and often famous) when they're sat in their 'smart restaurants'? And will that one drink wipe the rest of our bank balance out?

The following food and drink are synonymous with luxury.

Matsutake Mushrooms

The Matsutake, or Mattake mushroom is rare almost to extinction, and excessively expensive. It is a smoky spicy smelling fungus that grows mainly in Japan, in the past it has been successfully harvested during the autumn months. However, more recently blight has affected the tree where the mushroom naturally flourishes. Harvesting the Matsutake is relatively easy but it is yet to be farmed successfully, so sourcing it in an increasingly hostile wild environment pushes up the price up to $2000 per kilo.

Italian White Alba Truffle

But Matsutake mushrooms are not the only first-class fungi. The second most expensive food in the world, by weight, the truffle, is a rare delicacy and so known as the King of Fungi. Truffles are difficult to cultivate, so as they need to be sourced by pigs or dogs, this is timely, takes skill, experience and expertise and so is expensive. The most expensive truffle ever weighs in 1.51 kilograms (3.3 lbs) and cost $160 406 USD, it was sold to a property tycoon from Hong Kong for his wife, who is said to love Italian White Alba
Truffles.

Caviar

Caviar needs no introduction and is simply fish eggs from the Sturgeon Fish in the Caspian and Black Sea. Iranian caviar is extremely rare and the most expensive food in the world by weight. Onassis and friends would eat it with mother of pearl spoons and an accompaniment of champagne.

Champagne

Rap stars and royalty alike favour the delicate fizz of what is France's finest export - Champagne. There are many champagne houses from which to choose their favourite, including Krug and Moet et Chandon. But the most expensive champagne ever (if you really want to christen the boat before you push it out) is Cristal Brut, a bottle from 1900 cost $17,625 when sold in 2005.

Wine

If you thought champagne was more expensive than wine, think again. A bottle of Chateau Lafitte sold for $160,000 and a 1947 bottle of Chateau Mouton Rothschild nearly $115,000. Both of these meaty reds would sit well at any billionaires table.

Water

Believe it or not, the rich can buy ultra expensive bottled water to flaunt their status at any smart restaurant. Bling H2O is the domain of the celebrity retailing at around $40 for a 750ml bottle. But the King of water is undoubtedly Acqua di Cristallo Tributo a Modigliani it sells for $60,000 per 1.25 ml bottle, the water is a mix from France, Iceland and Fiji and the bottle is 24 carat gold. So much for nursing one drink!