Taco Pie

Ingredients


1 (8 ounce) package refrigerated crescent rolls

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream

8 ounces shredded Mexican-style cheese blend

1 (14 ounce) bag tortilla chips, crushed


Directions


1. Preheat oven to 350 degrees F (175 degrees C).

2. Lay crescent dough flat on the bottom of a square cake pan and bake

according to package directions.

3. Meanwhile, brown the ground beef in a large skillet over medium high heat.

Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Herbs and Spices when cooking

Spices are aromatic seasonings that come from the bark, (cinnamon), buds, (cloves), fruit, (paprika), roots, (ginger), or seeds, (nutmeg), of plants. Herbs are the leafy parts of plants such as basil, mint, or oregano. Spices should be kept in a cool dark cabinet. Heat and light will facilitate deterioration.

Most herbs can be found dried or fresh and can be used either way with ease. Herbs are considered ro be the leaves and greener parts of the plant - the seeds, bark, roots, etc. are normally considered a spice. Some plants are both.

Another use for fresh ginger is nausea. A small slice placed in the mouth will calm a queasy stomach. Used to use it when the kids started getting car sick. Sucking on a small slice did the trick in minutes.

Tomato dishes can almost always benefit from a few grinds of nutmeg. It's amazing how much depth and complexity it gives to otherwise same-old-same-old Italian and Mexican dishes.




Fresh herbs are great for garnishing and are perfectly healthy and all-natural food while dried herbs make your food perfect from the start it is added during cooking, plus, they give wonderful and zestful aroma to dishes. A great experience of mine.


 My french cookbooks tells me to use twice as much fresh herb when converting from dried. I always found this funny, because it does not make much logical sense. I've only listened to them once when I was making soup, and it came out so horribly over-flavoured.


Plants of the Mint family (Mint, Peppermint, Spearmint, Catnip) have square stems. This can help to identify them in the wild.


Wild Onions can be identified by their flower heads. The poisonous Camas has a spike of flowers, the onion and relatives (chives, leek, garlic) have a ball of flowers, and the ball shape of the flower bases remains after the flowers are gone.

Dried herbs are best when used with oil (or butter, fat) or water - this way they can infuse the oil or cooking liquid. Make sure to crush the herbs with your fingers or saute them a bit to wake them up. Crushing a bunch of them in a mortar and pestle also works very well.

Includes over 135 couple-tested recipes in 208 pages.



This is the 10th anniversary edition of InterCourses: An Aphrodisiac Cookbook. This edition includes 65 new dishes and is expanded and revised. So even if you have the original InterCourses, you should definitely pick up this new edition.

CLICK BELOW OR ON THE BANNER ABOVE

Vat19

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•Pineapple & Red Cherry
•Green Apple & Red Cherry
•Orange & Blue Raspberry
•Lemon & Orange
•Blue Raspberry & Red Cherry






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Summer Salads

Now is the best time to get the finest collect of salad recipes for the summer. Grab your copy below:

 http://www.12path.com/salad/lovers/

Salad greens(about 6 cups or a 10 oz.bag of mixed)



1-2 sliced tomatoes


1 sliced cucumber


2 sliced celery stalks


Turkey-sliced or cubed


Ham-sliced or cubed


Cheese-slice or shredded


2-boiled eggs-peeled and sliced


You can substitute these ingredients with the following:


1. Turkey: Chicken, canned chicken, any deli-styled meat.


2. Ham: Bacon, bacon bits, pork, any deli-styled meat.


3.Cheese: Any kind at all, from mild to extra strong.

You may want to add olives as well, and maybe a few peppers. Add any dressing you prefer.

=========
Here's a chef salad recipe I made with a few substitutions from the basic recipe...



First I used iceberg lettuce-notice that I peeled the leaves off rather than cutting them. Cutting will cause the leaves to brown at the cut edges.


Wash the lettuce in a bowl of water or under cold running water. Gently dry them in a clean dish towell or a salad spinner. When using a spinner be careful how much lettuce you put in it. Too much will not dry properly. If you want to avoid this step you can always buy a bag of pre-washed salad greens.

The ingredients I used are as follows:

iceberg lettuce

tomatoes


cucumber


purple onion


orange and yellow peppers


aged white cheddar


bbq chicken breast-cubed


bbq roast pork-cubed


2 hard-boiled eggs


I put all the ingredients in the bowl and gently tossed the mix. I then peeled and sliced the 2 boiled eggs and laid the slices on top of the salad. This chef salad is now ready for your favorite dressing.

Monkey Bread From Biscuits | Country Cooking Recipes

Biscuit Monkey Bread

1 can butter flake biscuits


1/3 c. sugar


1/2 tsp. cinnamon


Glaze:


1/4 c. butter


2 Tbsp. sugar


1/2 tsp. vanilla






Grease a small loaf pan. Mix cinnamon and sugar in Ziploc bag. Cut each biscuit into 4 pieces and toss in cinnamon sugar mixture (use kitchen scissors to cut biscuits). Put biscuits in pan. Heat glaze ingredients and pour over biscuits. Bake for 25 minutes or until brown at 350°

Healthy Eating | Country Cooking Recipes

Cheesy Chicken Pot Pie

Barbecued Healthy Chicken

100 Easy Chicken Recipes









4 Gluten Free Recipes 

 How to Make Giblet Stock







Ingredients






Turkey giblets and neck


1 cup dry white wine


1 onion, large, sliced


3 cups gluten-free chicken broth or water


1/4 cup celery leaves


1/2 cup carrots, sliced






Directions






Cut the turkey neck and heart in half. If using the liver, refrigerate until ready to use it. Place the giblets in a medium saucepan. Add the onion, celery leaves, carrots, wine and chicken broth. Bring mixture to a boil, lower the heat and simmer uncovered for 2 to 2 1/2 hours or until the gizzard is tender. If using the liver, add it during the last half hour of cooking. Strain all, pressing on the vegetables, reserve the broth. Chop the giblets, liver and meat from the neck (optional).

Caspain Caviar on the edge of extinction

Caviar is considered one of the most exclusive foods available and is widely associated as a symbol of Russia and Iran, its leading producers. However the the famous delicacy may become extinct as poaching levels outstrip the sturgeon’s ability to reproduce. Fishing for wild sturgeon is a serious crime in Russia, but the scarcity of the product has driven up its price. One Beluga Sturgeon from the Caspian Sea can yield up to 15kgs of caviar and at a current price of $10,000 dollars a KG, it is easy to see why illegal fishing is big business. At the moment over 80% of Caspian Sea Caviar is believed to be sourced by poachers, who are not bound by law, regulation or a concern for the long term viability of Caspian Caviar.




Given the vast profits involved, the smugglers are well armed and equipped using satellite phones, radar and speedboats to avoid the authorities, the use of bribes in a poor country is also hampering efforts to crack down on them. The Caspian Sea still produces most of the worlds black Caviar but it is now coming at a severe price, with Caspian sturgeon, the fish species that produces the caviar at only 5% of what they were 25 years ago.


Academics in Russia are calling for the saving of genetic samples of the sturgeon species, to ensure that their future sustainability can be ensured, indeed without careful breeding and management by scientists and fish breeders, it is believed that they would have become extinct a long time ago. The Governments around the Caspian Sea promote fish farms in an effort to revive Caspian caviar levels, to a sustainable position. It is a challenge though as Caspian Sea Sturgeon must be at least ten years of age before they can produce caviar. About one million fish are released every year but the vast majority of them are caught by poachers as soon as they reach the correct age to harvest Caspian Caviar, so the fish are not given a sustainable chance to recover.


As Nina Byckova says only better regulation on the ground can change the current situation.


“The problem is not the people on the ground. The problem is corruption at higher levels. A whole system has been constructed to make sure that those who break the law do not pay”.



Caspian Caviar may be about to become even rarer.

“The problem is not the people on the ground. The problem is corruption at higher levels. A whole system has been constructed to make sure that those who break the law do not pay”.

Caspian Caviar may be about to become even rarer.



Tom is passionate about food and sustainable management of our resources. He blogs at: arewhatyoueat.blogspot.com

Special Guest post by: Tom Stateler Author
Are What You Eat

Your Guide to Gourmet Food.