Genghis Khan Barbecue Recipe

The scent and scene of the summery outdoors are, of course, the perfect setting for a barbecue party. Indoors, the Chinese use a special tabletop charcoal brazier, the Japanese a hibachi. Your choice of the meat and accompaniments will translate the dish into either language. Watching the food being prepared is part of the joy of eating it, and guests may be induced to broil their own.

Mutton is typical of Manchuria and the northern provinces, but any other broilable meat may be used. The Chinzan so serves pork with the Kobe beef; another good combination might be chicken and liver. This Chinese recipe serves 4 to 6.

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2 pounds mutton, sliced 1/3 inches thick (or lamb, beef, pork, chicken, duck, liver)
2 tablespoons Chinese wine (shao hsing) or sake, or any white wine
1 tablespoon soy sauce (light type)
2 tablespoons finely chopped leek
16 fresh mushrooms, or dried mushrooms which have been soaked 15 minutes
2 medium onions, sliced 1/4 inch thick
1/2 pound spring onions, cut in 3-inch lengths
1 pound spinach, cut in 3-inch lengths

Marinate meat 15 minutes in mixture of wine, soy sauce, and chopped leek. Cut stems from mushrooms. Heat charcoal grill and grease thoroughly with a chunk of suet from the meat. Grill meat slices only until color changes and meat is tender. Broil vegetables the same way. Handle the food with chopsticks in the traditional manner, or with tongs (do not pierce with a fork).

Provide each guest with a dipping bowl, and put small bowls of the following ingredients on the table. Each guest composes his own "dip."
1 cup wine 1 cup grated apple
l cup chopped leek
1 teaspoon chili powder
1 teaspoon juice of ginger root
1 teaspoon grated garlic

Other vegetables good with the barbecue are
quartered or sliced bell peppers, sliced sweet potatoes, and especially fresh sweet corn in season. Cut the corn into 2-inch lengths and before roasting dip each piece in a mixture of wine and soy sauce. Fantastic!

Genghis Khan Barbecue Recipe

Priscilla is a cooking lover has been teaching in the food industry for almost 15 years. She has been involved with teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes, etc. She would like to share with people a broad knowledge of, and keen pleasure in, the good healthy life style of good eating through her many years of experience.

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Choosing & Cooking Chinese Christmas Recipes

With the Chinese New Year being the most important event in the Chinese calendar, you'd imagine that Christmas got swept under the carpet. Not so, as celebrating Christmas becomes more popular throughout China.

Whilst you won't find the hype and shopping madness of Western countries, in major cities you'll see lights, trees and Christmas decorations on the streets and in stores. Christmas Day is not even a bank holiday in China, although it is in Hong Kong and Macao. Whether this is just part of the Chinese interest in Western culture, or a sales ploy by the big stores, who can say?

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With an increasing number of Christians, it can only be expected that more people will be celebrating the festive season in China each year. With little tradition and history, cooking for a Chinese Christmas dinner means you can cook any special occasion dish you choose.

However, there are a few suggestions we can make to get you started:-

  • Peking Duck
  • Cantonese Roast Duck
  • Kung Pao Chicken
  • Cookies
  • Five Spice Peanuts
  • Sesame Seed Balls
  • Spring Rolls

Whilst many of the recipes above are traditionally eaten for the Chinese New Year, they will serve just as well for a Christmas dinner. As always with Chinese cooking, use the freshest ingredients, prepare them well ahead of time, so that all you have to do is cook!

An excellent resource is which has lots of great recipe and food ideas for every holiday occasion including Chinese cookie recipes.

Choosing & Cooking Chinese Christmas Recipes

About the Author

For further tips and ideas for cooking great and traditional food from around the world, visit Chinese recipes []

This article was submitted by Jen Carter, owner of the Worldwide Recipes [] website.

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Raw Food Soup Recipes - 2 Easy Recipes!

Raw food soup recipes are an easy way to make a meal. All you do is put some vegetables in a blender and you have an easy, light, and nutritious meal.

This recipe is one that I make on a regular basis with common items that I usually have stocked in my refrigerator:

Pizza Recipe

Everyday Raw Blended Soup

3 really ripe medium sized tomatoes

1/2 of an apple (for sweetness)

1/4 of a red, yellow, or orange bell pepper

1/4 of a medium cucumber

1/4 of an avocado (for consistency)

1 green onion (white part only)

2 tablespoons Extra Virgin Olive Oil

2 small cloves garlic (or 1 large clove)

few pinches sea salt or pink salt to taste or a small handful or dulse seaweed (for saltiness)

cayenne pepper to taste

Garnish (choose all or only a few)

Your choice of chopped green onion (green part only), chopped cucumber,chopped bell pepper, chopped apple, chopped tomato, and/or chopped parsley

Sprinkle with ground pumpkin seeds, sesame seeds, or whole hemp seeds

Sprinkle with dulse flakes or kelp granules

Top with sauerkraut (optional)

Drizzle with olive oil

Rough chop the tomatoes, apples, and cucumber. Then add all the ingredients to the blender and blend until smooth. I choose different garnishes everyday, whatever I happen to have on hand. The more chopped vegetables you put into your soup the more filling it's going to be. You can add fresh herbs and seasonings to the soup such as basil or oregano for variety, whatever you have in the fridge works:)

This is a spicy soup that uses sweet carrot juice as the base:

Fiesta Soup

1 cup carrot juice (I cheated and used store bought carrot juice from the refrigerated section, not raw, but quick)

an avocado

Juice from 1 lime or lemon

Small handful cilantro

2 green onions

teaspoon cumin

1/8 teaspoon cayenne pepper or less

Blend the ingredients in a blender to make a soup. Garnish with green onion, cilantro, bell pepper, avocado, and to make it, "over the top" top it with Farm house smoked jalapeo sauerkraut or homemade or another brand of raw sauerkraut. Makes 1 serving.

Hope you enjoyed these two soup recipes! For more recipes and resources check out the links below:

Raw Food Soup Recipes - 2 Easy Recipes!

Cecilia is a raw food teacher and consultant in California. Please visit her website for your Free Raw Food Starter Guide E-book and a Free List of Raw Foods to set up your healthy kitchen today! Click here for more info on one of the best raw food appliances for making raw food soup recipes.

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Awesome Omelette and Pancake Recipes


4 eggs

Pizza Recipe

A few shots of hot sauce

Half a green pepper (sliced into bits)

One onion (chopped)


Two tablespoons Butter

Half cup Sliced ham (or another meat - in bits)

Half cup Cheddar cheese grated

Cooking Instructions

Mix all the ingredients in a bowl except the oil and onions. Heat a pan at a little above medium heat and put oil in it. Add the onions and once they're browned add the ingredients from the bowl. When the bottom of the omelette is cooked, flip it over and cook the other side.

Classic Pancakes


2 cups flour

1 tsp salt

1tbsp sugar

2 tsp baking powder

2 eggs

1 tsp vanilla extract

1 tbsp melted butter

2 cups milk


Sift together the flour, salt, sugar, and baking powder. Add eggs, vanilla extract, and melted butter into the bowl that has the dry ingredients. Now blend that together while gradually adding all the milk into the mixture. Fry on a lightly oiled pan. The size of the pancake can be any size but should be about 1 - 1 ½ cm thick. Flip the pancakes when the edges are dry and the top is bubbling. If desired, you can add extra ingredients to the pancake like blueberries, chocolate chips, or raisins. This omelette recipe is healthy and full of vitamins. It is good to have with fresh bread. The pancakes are nice and fluffy. This omelette recipe is healthy and full of vitamins. It is good to have with fresh bread. The pancakes are nice and fluffy. This omelette recipe is healthy and full of vitamins. It is good to have with fresh bread. The pancakes are nice and fluffy.

Awesome Omelette and Pancake Recipes

Nahom Kidanemariam is a soccer player, student of commerce, and web developer and has a website at

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Chocolate Pie Recipe

Chocolate pie has always been one of the most favorite kinds of pie, and it is easy to see why. Who can resist the creamy, chocolately goodness of a homemade chocolate pie with a heaping mound of luscious meringue? Here is a delicious chocolate pie recipe that is very simple to make and you can whip one up in a matter of minutes. The meringue recipe is also included.

Chocolate Pie

Pizza Recipe


1 cup sugar

2 Tablespoons flour or cornstarch

1/4 teaspoon salt

4 Tablespoons cocoa

2 cups milk

5 egg yolks, beaten (reserve whites for meringue)

3 Tablespoons butter

1 1/2 teaspoon vanilla


In a medium saucepan, combine flour, sugar, salt and cocoa. Gradually stir in milk. Cook and stir over medium heat until bubbly, then cook an additional 2 minutes. Remove from heat and stir a small amount of egg yolks into the hot mixture. Stir in the remaining egg yolks, and cook for 2 minutes stirring constantly. Remove from heat and add butter and vanilla. Pour mixture into a baked and cooled 10 inch pastry shell. Spread meringue over pie and bake at 350 degrees for 12 to 15 minutes or until meringue is golden brown.



4 egg whites, room temperature

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 Tablespoons sugar


Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff and glossy peaks form. Spread meringue over hot filling and seal to edge of pastry. Bake according to directions above. Refrigerate any leftover pie.

Chocolate Pie Recipe

For additional chocolate pie recipes and many more easy and delicious dessert recipes please visit

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Easy Red Quinoa Recipes

Quinoa is a great addition to your diet if you want something healthy, nutritious and undeniably tasty. One of my favorite red quinoa recipes is the red quinoa and broccoli salad. For this recipe you will need:

2 cups of cooked red quinoa
1 small head of broccoli cut into very small florets
2-3 green onions (chopped)
6 oz of extra firm tofu (cubed)
1 clove of garlic (minced)
2 tablespoons of cooking oil
1/4 cup sliced almonds or walnuts
Salt and pepper to taste

Pizza Recipe

Heat the oil in a medium skillet and sauté the garlic. Add the tofu and sprinkle salt and pepper. Stir fry for about 3 minutes or until you see the tofu brown just a bit. Add the chopped broccoli and keep cooking until it becomes tender. Turn off the heat and in a separate bowl, combine the red quinoa, tofu and broccoli and mix them together. Add the almonds or walnuts and enjoy.

Another recipe that I like that's very easy to make is the quinoa salad. The ingredients are:

1 cup red quinoa
2 cups water
6 radishes (diced)
1 red onion (diced)
1 large tomato (chopped)
¾ cup crumbled goat cheese
2 tablespoons capers (coarsely chopped)
2 tablespoons fresh oregano (chopped)

For the dressing you will need:

1 tablespoon Dijon mustard
4 tablespoon red wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Bring the water to a boil and put the quinoa, cook for 15 minutes or until the water is fully absorbed. Let the quinoa cool and toss the salad ingredients with it except for the goat cheese. For the dressing, whisk the mustard and vinegar until smooth, drizzle in olive oil and whisk it continuously until the mixture starts to blend. Add salt and pepper according to your taste. Pour dressing over salad and toss. Top it with cheese.

Easy Red Quinoa Recipes

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Spices vs. Herbs: What's the Difference?

Spices and herbs are common in most foods around the world today. Both are used to flavor foods and some for medicinal purposes. Herbs and spices have both been prominent throughout human history. In earlier times, herbs and spices were considered luxuries and only available for the use of the wealthy. Herbs and spices were also traded frequently between nations in medieval times. Many people do not know the difference between an herb and a spice. There are many similarities between the two, and some of the differences are very subtle, but they are still valid.

The essential difference between an herb and a spice is where it is obtained from on a plant. Herbs usually come from the leafy part of a plant, and are usually dried. However, some herbs can be used fresh. Spices can be obtained from seeds, fruits, roots, bark, or some other vegetative substance. Spices are not necessarily as fresh as some herbs can be. Herbs can be found many places around the world, while spices are more commonly found in the Far East and tropical countries. Herbs are considered to have a few more uses than spices. For instance, herbs have been used more frequently than spices in the medical field. Also, herbs can and have been used to augment cosmetics and preserve foods.

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Some argue that there is no distinction between herbs and spices, considering both have similar uses. However, a botanical definition reveals that an herb is a plant that doesn't produce a woody stem. It is common knowledge that in certain areas of the United States, a dried herb is considered to be a spice. This leads to more confusion because if a spice is simply an herb, then there cannot be a difference between the two. However, believing this is ignoring the fact that many herbs tend to be leafy green substances and spices are found in plants that are tropical in nature.

Because herbs and spices have so many uses and are great food flavorings, they have played important roles throughout history. The Portuguese navigator, Vasco Da Gama, sailed to India in search of spices. Even Christopher Columbus described the types of spices available in the "new world" to investors after he landed. Herbs have been used throughout history for medicinal purposes. In Traditional Chinese Medicine (TCM), herbology (the study of herbs for medical purposes) has been used for thousands of years.

The debate between herbs and spices is ongoing. Some say that there is no difference, while others maintain that they are both completely different. Most learned scholars will say that the difference between an herb and a spice is found in where the herb or spice is obtained on the plant, and where that specific plant can be found.

Spices vs. Herbs: What's the Difference?

Sam Herbert recommends the Monterey Bay Spice Company for bulk herbs.

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Coney Sauce Recipe for Hot Dogs

Though formerly an Island, Coney Island is a peninsula located in south Brooklyn, NYC. Famous for its beach on the Atlantic, Coney Island once hosted a major resort. It was also well known for its amusement parks, and the area reached its zenith of popularity in the early 1900's.

In 1916, Nathan's Famous original hot dog stand opened on Coney Island. The annual hot dog eating contest associated with Nathan's has been held there since its opening, but has only become widely known in recent years.

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A "Coney Island hot dog" is widely understood to be a hot dog with "Coney sauce," usually a kind of chili without beans. In reality, Coney sauce did not originate on Coney Island but is thought to have been invented in Michigan. Here is a recipe I developed taking what seemed to me to be the best of the ingredients from a number of Coney sauce recipes.


1/2 cup chopped onion

1 clove minced garlic

2 tbsp. butter

1 lb. lean ground beef

2 tbsp. yellow mustard

2 tbsp. cider vinegar

1 tsp. Worcestershire sauce

1/2 tsp. hot pepper sauce

1 cup ketchup

2 tsp. paprika (Hungarian paprika preferred)

2 tsp. chili powder


Sauté the onions and garlic, add the ground beef, cook until brown, drain off excess grease. Combine all of the other ingredients and mix well. Add mixture to the ground beef mixture. Stir well and heat. Let simmer for at least an hour. Spoon mixture on top of your favorite hot dog in a bun. This tastes great with yellow mustard added and a kosher spear on the side.

Copyright © 2007 Lee Griffith. All rights reserved.

Coney Sauce Recipe for Hot Dogs

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on

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Magic Chef Bread Maker Recipes

Bread maker machines have become enormously popular in recent years and it is not difficult to understand why, when you can simply pop in the ingredients and let the machine make fabulous bread for you.

Below is 2 delicious recipes for you to prepare today:

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1. 100% Stone Ground Whole Wheat Bread

Amount Measure Ingredient - Preparation Method:

- 3 cups 100% Whole Wheat Flour-level
- 3/8 cup Wheat gluten flour-level
- 1 1/2 cups Water at 110 degrees
- 3 tablespoons Honey
- 4 teaspoons Active dry yeast
- 2 teaspoons Salt-heaping


- Mix in separate bowl, flour, gluten flour and salt.
- Pour water into bread pan. It is important to use thermometer and that the water be 110 degrees.
- Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly dissolved.
- Add honey. Stir with wooden spoon until honey is thoroughly dissolved.
- Add flour mixtures.
- Gently stir in each corner of pan to help mix mixture.
- Place container in bread machine.
- Put on Bread menu (medium or light).
- Bread Freezes well.

2. 100% Whole Wheat Bread for Bread Machine

Amount Measure Ingredient - Preparation Method

Regular Loaf

- 1 cup Water
- 2 1/2 cups Wheat bread flour
- 1 1/4 tablespoons of Dry milk
- 1 teaspoon Salt
- 1 1/2 tablespoons Butter
- 1 1/4 tablespoons Honey
- 1 tablespoon Gluten
- 2 teaspoons Molasses
- 1 1/2 teaspoons Fast-Rise yeast *** OR ***
- 2 teaspoons Active-Dry yeast

Large Loaf

- 1 1/2 cups + 2 tb Water
- 3 3/4 cups Wheat bread flour
- 2 tablespoons Dry milk
- 1 1/2 teaspoons Salt
- 2 tablespoons Butter
- 2 tablespoons Honey
- 1 1/2 tablespoons Gluten
- 1 tablespoon Molasses
- 2 1/8 teaspoons Fast-Rise yeast *** OR ***
- 3 teaspoons Active-Dry yeast


The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.

When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; If your machine doesn't have one, this start- again method works as an easy alternative.

Success Hints:

The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn't stock wheat gluten, try your local health food store. Remember the extra knead. It's especially important in 100% whole wheat bread. Because of the extra knead, use this recipe only on the regular bake cycle.

Magic Chef Bread Maker Recipes

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Hibernation Honey Diet

The recent revolutionary Hibernation Diet created by a British pharmacist and a nutrition expert caught my attention by making a powerful connection between poor sleep and obesity. It advocates incorporating mild resistance exercise and a healthy, wholesome, and balanced diet void of highly refined, processed foods such as white bread, pizza, burgers, chocolates, beer and sugar, and suggests taking a generous spoonful or two of honey at night, either as a warm drink, a smoothie or straight from the jar. This fascinating honey hibernation diet promises to help us sleep and lose weight at the same time by using our biology and working with our bodies, rather than against them - "recovery biology". A new approach to fat metabolism, it requires no straining from aerobics exercise, no wearing out on a treadmill and no pounding it out in the gym. Sounds too easy, too miraculous or too far-fetched to be believable?

Natural honey when taken prior to bed is believed to be able to fuel the liver, speed up fat-burning metabolism, ease stress hormones and help us get a better night's sleep. This oldest natural sweetener also contains a wide variety of vitamins, including vitamins B6, B1, B2 and B5, and minerals such as calcium, copper, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc, anti-oxidants and amino acids, the building blocks of proteins.

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What I learnt about the Hibernation Diet is that honey provides a fuelling mechanism for the body at night, keeping blood sugar levels balanced and letting your recovery hormones get on with burning fat stores. This proposition that honey reduces blood glucose level was published in the Journal of Medicinal Food in April 2004. However, to most people, it seems to defy common sense since honey comprises two sugars, namely glucose and fructose in a 1:1 ratio. Moreover, eating late at night is often discouraged by many people who believe that during bedtime, metabolic rate is low and the body cannot burn calories and would easily put on weight. Being a honey enthusiast, I naturally wanted to know more about how the hibernation diet works scientifically for the good of the body.

I read that when sugars are absorbed from the gut into the blood they are first absorbed by the liver, which is the only organ in the human body with the fructose enzyme to process this sugar. In the liver the fructose is converted into glucose, stored as liver glycogen or human starch, and released only if and when blood glucose falls.

Fructose also triggers the glucose enzyme in the liver allowing the liver to take in as much glucose as it requires. This has been referred to as the Fructose Paradox. In other words, fructose lowers the Glycemic Index of glucose; fructose enters the liver and opens the gate for glucose entry preventing a rapid rise in blood glucose. This natural blood glucose regulator found in fruits, vegetables and honey, regulate blood glucose levels and stabilize blood glucose to maintain a regular supply of glucose to the brain.

Some simple questions that the hibernation diet expert asks to check if the liver has fuelled up well for the night:

- Do you wake regularly during the night?

- Do you have night sweats?

- Do you experience acid reflux during the night?

- Do you get up to go to the bathroom during the night?

- Do you feel nauseous in the early morning?

- Do you wake up exhausted?

- Do you have a dry throat in the morning?

- Do you get night cramps?

- Do you feel weak in the early morning?

If "yes" is the answer for any of these questions, it could mean that instead of burning fat and repairing muscles, your body has produced a stream of stress hormones while you've slept.

The hibernation diet also goes on to explain how fructose in honey fuels the brain which is the most energy demanding organ, burning up to 20 times the fuel of any other cell in the body. We become exhausted after having to concentrate for a lengthy period. That's why we often hear that mental exhaustion is worse than physical exhaustion. The brain needs glucose to survive, however glucose occupies a large amount of storage space and there is no room in the brain. And the liver is the only organ that can both store and release glucose into the circulation. This is why looking after your liver glycogen amount by ensuring that the liver and the brain are well provided for both in the day and at night is so critical. Any fall in blood glucose is detrimental for the brain. The adrenal glands to be activated and the adrenal hormones if overproduced can lead to conditions such as heart disease, osteoporosis, obesity, diabetes, poor immune function, depression and other distressing health problems.

What I find inspiring to read is that we burn an amazing 70% fat during rest, 35% during low level exercise, 20% during moderate exercise, and a low 10% during intense exercise. During sleep we should burn fats. However, if the liver is not fuelled prior to bed, we release stress hormones from the adrenal glands which raise our heart rate and blood pressure. These hormones instead of burning fat, degrade muscle and bone. The liver must deliver 10 grams of glucose every hour -- 6.5 to the brain, 3.5 to the kidneys and red blood cells. As the liver capacity is only 75 grams, most people go to bed with a depleted liver, activating the adrenal glands and do not recover. And if you do not recover you do not burn fats. The hibernation diet essentially aims to encourage people to reap the benefit of your body's own natural recovery system and optimize their recovery biology or fat burning biology, as explicitly termed by the author who believed that this diet is not only to a healthy weight but unlocking energy resources you never know you had.


Hibernation Honey Diet

Ruth Tan runs the popular website Benefits of Honey at which is an immensely rich, quality resource on honey and its benefits, and a plethora of health-related issues. To discover how incredibly intelligent natural honey is, and why this super-food must be differentiated from all other forms of sugar or sweetener, visit this Honey Resource.

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Pizza - The Fun Facts About That Great Dish

The biggest pizza ever made was baked in Norwood, South Africa in 1990. It was a massive 100 feet across.

The word pizza was originally spelt as "pitsa" Americans eat billions of slices of pizza every year; in fact the annual per capita pizza consumption is 23 pounds!

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Saturday night is traditionally the biggest night of the week for eating pizza.

America's favourite pizza topping is pepperoni.

America's least favourite pizza topping is anchovies.

Americans eat 90 to 100 acres of pizza per day.

During TV news broadcasts, most pizza is ordered during the weather forecast, and the delivery folks report that women, perhaps not surprisingly, are better tippers!

Post Columbus tomatoes were brought back to Europe from the New World in the 16th century. Originally they were thought by many to be poisonous, but later became accepted and added to pizza and bread in Italy.

In the 16th century, Maria Carolina, the Queen of Naples eventually convinced her husband, King Ferdinand IV, to allow the peasant dish pizza to actually be made in the royal oven.

In 1889 Raffaele Esposito, the most famous pizza chef created a pizza pie for Queen Margherita - tomato, basil and cheese, to resemble the Italian flag, which remains the basis for American pizza and many pizzerias serve it as a margherita pizza.

In 1905 the 1st American Pizzeria opened in New York City at 53 1/2 Spring St.

In 1945, soldiers returning from WWII brought with them a taste for certain foods, and as their rations were dull when fighting in Italy pizza was at the top of their list.

Outside of Italy, Argentina may well be the second best place for Italian food, especially pizza. Over sixty per cent of Buenos Aires' residents are of Italian descent, which is evidenced by the massive number of pizzerias lining the city's beautiful streets. But America may be a close second or third also.

The people of America eat around 350 slices of pizza each second, or 90 to 100 acres per day. Each year, the pizza market is a billion industry.

In the U.S. alone there are about 61,269 pizza parlours.

Everyone in the United States eats about 23 lbs., or 46 slices, every year. That's a lot of pizza!

Each year in the United States, over 3 billion pizzas are sold.

The most popular ethnic food in the US today is Italian.

Children aged 3 to 11 prefer pizza over all other foods for lunch and dinner, that's according to a recent Gallup Poll.

Thirty six percent of all pizza orders want their pizza topping to be pepperoni, far and away the most popular pizza topping! We consume around 251,770,000 pounds of pepperonis every year.

Pizza - The Fun Facts About That Great Dish

Discover the italian pizza recipe secrets to making restaurant quality pizzas every time.. Italian Pizza Secrets Uncovered

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California Pizza Kitchen Recipes Are a Must Have

Have you ever wondered how the California Pizza Kitchen creates their delightful meals? And have you ever thought about being able to have the same dishes over and over without having to leave your home or paying for the same amount as you would if you were dining at the actual restaurant? Then, wonder no more.

There are two ways to acquire all the California Pizza Kitchen recipes you want and need; you can go online and search for the specific recipe you want to have. There are a huge number of free available recipes you can choose from. You can also opt to purchase a published book containing California Pizza Kitchen recipes so you can have a hard copy for your own reference.

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Imagine being able to create sumptuous dishes for yourself and your friends and family with delectable meals from a famous restaurant. The thought of having a Sedona white corn tortilla soup or perhaps the Dakota smashed peas and barley soup for starters and maybe the chicken tequila fettuccini as the main course would make any simple dinner seem like a feast.

The ingredients can be found in any local grocery and the directions are simple and easy to follow; which is why there is no reason for one not to be able to create and enjoy these meals on their own. If you have the craving for their pizzas such as original BBQ pizza or the Thai chicken pizza is something you can do on your own as long as you have an oven. Simply thinking about all the possibilities will make one's mouth water; the mere thought of being able to whip up these dishes at home for simple meal or for an occasion is such a delight.

California Pizza Kitchen Recipes Are a Must Have

If you're looking for California Pizza Kitchen recipes (and many others) that taste just like the real thing - then you should take a look at - It's the best resource you'll ever find for learning the jealously-guarded secret recipes of your favorite restaurants. You really won't be able to tell the difference between these "exact replica" recipes and the real thing - plus you can make them all easily and cheaply from the comfort of your own home! Click here to go there now.

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What Is the Best Frozen Pizza?

It seems that every day a new frozen pizza is available on the shelves. It is getting harder and harder to make a decision when faced with the task of bringing home dinner. One way to find the best tasting frozen pizza would be to try them all, the only downfall is that you could gain quite a bit of weight this way, and it could also cost you a pretty penny. Instead of going broke and getting fat, why not just read this article detailing the best frozen pizzas.

Our research came from a number of sources, we have read a number of top 10 pizza lists in magazines and online to come up with a short list of the repeat winners. After we had this list we went out and tried them all to determine our favorite (it was fun!) Below is our list of the best frozen pizzas. The list is not numbered as we felt that every pizza offered a unique and delicious taste

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American Flatbread Cheese and Herb

If you are looking for quality pizza then pick up any flavor of American Flatbread frozen pizza. According to the website each pizza is hand-made and they only use natural, organic ingredients from the local area. The owners better hope that this pizza doesn't become wildly popular because that tradition would be hard to keep if they have to make 100 000 a day!

Home Run Inn Deep Dish Sausage

This is one of my favorites because I love deep dish! Home Run Inn got it right and they did not just pop-up overnight. Home Run Inn has been making pies for a long time, the pizza was so good that the customers demanded they make frozen pizzas.

Tombstone Pepperoni

This is a favorite for meat lovers, and especially pepperoni lovers! Tombstone Pepperoni may have the highest Pepperoni count out of any other pie on the market. My girlfriend loves pepperoni so this is her favorite, after eating this one she told me that she really likes having the pepperoni on the outside, this makes them nice and crispy.

DiGiorno's Rising Crust

This is a classic and one of DiGiorno's best selling recipes. The Rising Crust line comes with a number of different toppings to choose from so you can have variety and please the pickiest eater in your family. I like the Digiorno Rising Crust because I like my crust moist. If you want the crust crispy you can cook the pizza at a slightly higher heat, or for longer. I like mine moist so I cook it for less time than instructed.

This short list should give you a good idea of what is the best frozen pizza. Not every brand may be available in your area, but you may be able to order frozen pizzas to your door depending on where you live.

Save Money on Frozen Pizzas

If you want to save money on your next frozen pizza then here are a few tips. The first tip is to buy them when they are on sale. I like to get at least 5 at a time when they are on sale and then stock my freezer, it is great to always have one handy

The next tip is to use pizza coupons. You can find frozen pizza coupons in the stores, in magazines, and even online. Keep your eye out for online pizza coupons!

What Is the Best Frozen Pizza?

If you want to save money on frozen pizza then you should visit this DiGiorno pizza coupons blog. There are also other helpful articles on the site like this one about DiGiorno pizza cooking instructions

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What Are The Basics of a Standard Pizza Recipe?

Have you ever wondered how many types of pizza recipes there are, well probably thousands of different combinations. There are different pizza sauces, different pizza crusts recipes as well as an array of toppings that one can choose from. When it comes to a pizza recipe one can literally make up any combination they choose to. Here are some of the more common types of pizza on offer such as:

  • Deep dish pizza which has been around since the late 1900's and comprises of a thick bread crust of around and inch deep or more.
  • The brick oven pizza which is backed in a wood fired brick over gives a unique flavor to the pizza. These types of oven are used for Neapolitan, and measure around ten inches in diameter. The toppings need to light and thin as the pizza are only baked for a couple of minutes.
  • The Greek type stylepizza recipe comprises of a base and tasty toppings which include ingredients such as onion, tomato, mushrooms, broccoli, mozzarella and manouri cheese, black olives, basil, bell peppers and olive oil.
  • The Chicago style recipe is a deep dish pizza which is traditionally from Chicago. The pizza has a butter crust with tomato sauce and a generous helping of various cheeses. Many people also stuff the crusts with various toppings.
  • A pizza which is well known for its thin base and broad slices is the New York style. These pizza dish are served with traditional pizza toppings which include mozzarella, tomato and a light sauce. The crust is made from a high gluten flour and people commonly fold the slices and eat them. This type of pizza is baked in a coal burning oven which is far cooler as opposed to a brick oven, although takes longer to bake.
  • Then there is the traditional Sicilian which comprises of a thick crust and is known to be one of the most popular pizza. This originated from Palermo in Italy. The topping comprises of anchovies and Pecorino cheese.

In addition to the above pizza recipe there are also other varieties such as the French bread, grilled, Italian, stuffed crust, thick crust, pan, vegetarian and a white pizza. However, the south of Italy is well known for its pizza recipe; the Capricciosa being their favorite due to the ingredients complementing each other perfectly.

Pizza Recipe

According to surveys the most favored toppings and pizza recipe are those of the four seasons and the Quattro Stagione. When making a pizza one will start off by making the base and then making up of various toppings. You can add chopped tomatoes of tomato sauce can be used. One can use any type of cheese as well as any type of vegetables, meat or fish.

It is obvious that homemade pizzas are far healthier as opposed to bought out pizzas. When making a pizza recipe at home one has complete control over the ingredients used. Pizza has not been added to the junk food list as a pizza has considerable nutritional value as opposed to other fast foods.


What Are The Basics of a Standard Pizza Recipe?

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Rosemary Chicken Recipes - Easy & Quick To Prepare!

These rosemary chicken recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some rosemary chicken recipes:

Pizza Recipe

>> Rosemary Lemon Chicken

1 t grated lemon peel

1/2 c lemon juice

2 tb honey

2 tb vegetable oil

2 tb fresh rosemary, chopped

4 lg chicken breasts

Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375f for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 minutes covered and 15 minutes uncovered.

Here is the chicken wings version of Rosemary. This is a delicious recipe that you can serve in parties.

>> Rosemary Chicken Wings

1 t salt

1 t black pepper

1/2 c lemonade

10 to 12 chicken wings

2 ts dried rosemary

2 tb finely chopped shallots

2 tb butter

2 tb olive oil

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing tip joint. Place wings in shallow pan and coat well with sauce.

Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces.

That's it for today! If you want more rosemary chicken recipes, be sure to visit us today at:

Rosemary Chicken Recipes - Easy & Quick To Prepare!

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Easy Mexican Chicken Recipes With Herbs

Beginners to the world of Mexican cuisine will enjoy learning some easy Mexican recipes featuring fresh or dried herbs. Chicken is a great ingredient to use for these because it is economical, easy to work with and versatile.

Some recipes call for an entire chicken, usually chopped into pieces, and others will suggest you use thighs or breast. Breasts are good for poaching or slow cooking but they can dry out in the oven unless you watch them closely. Thighs take longer to cook but the meat is richer in flavor and a lot of people prefer thighs.

Pizza Recipe

There are various herbs you can work with. Cilantro is a popular herb because it goes so well with the flavor found in many traditional Mexican foods but mint, parsley, and thyme are also used frequently.

Mint Chicken

One of the simplest Mexican chicken recipes you can make is mint chicken. You will need half a cup of mint leaves to make this. Chop them up and let them soak in a cup of orange juice with a tablespoon of orange zest and quarter of a cup of white sugar added to it.

Cut a whole bird into pieces and wash them with running water. Pat the poultry dry. Salt them and then fry them until they are golden. Drain off the grease.

Boil five tablespoons of vinegar for half a minute, then add the orange juice and mint mixture. Pour this sauce over the bird and cook it until it is tender. Serve this delicious meal hot.

Thyme Chicken

Another simple idea is poultry cooked in its own juice. You will need a whole bird for this one too. Cut the bird into pieces and wash them. Pat them dry and sprinkle salt over them. Saute the poultry in hot oil, then take them out and fry four sliced onions in the same oil.

Put the poultry back in the pot and add a pinch of thyme, four tablespoons of vinegar, and a pinch of salt. Cover the pot and let the bird cook until it is tender, then serve it with cooked vegetables or a green salad.

Parsley Chicken

This tasty meal serves four people and it is great for busy weeknights. You will need four boneless, skinless breasts for this, weighing about five ounces each.

Preheat the oven to 450 degrees F and spray nonstick cooking spray over a shallow baking pan. Lay the breasts in the baking tray and squeeze the juice from one lime over them. You can use a lemon instead of a lime if you prefer.

Sprinkle quarter of a cup of freshly chopped parsley on top, as well as the grated zest from the lime and a pinch of black pepper. Bake the breasts for twenty minutes or until they are 165 degrees F inside and cooked through without any traces of pink inside.

Easy Mexican Chicken Recipes With Herbs

Chicken is one of the staples in Mexican food and you can do so much with this tasty, versatile ingredient. Maybe you fancy making one of the above chicken and herb recipes or what about making juicy chicken fajitas or tacos and a homemade salsa recipe to go with them? When it has to be Real Authentic Mexican Food

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Campfire Cooking Recipes - Pizza

One of the little known campfire cooking recipes is for pizza. Try the advice below and you'll make a tradition of having pizza while camping!

Start by purchasing pre-made crusts from the grocery store or making your own crusts the night before you leave on your camping trip. You will need to take along a frying pan for cooking the pizza so it would be a good idea to pack the crusts in the pan so they don't break while in transit. The frying pan will also provide an even surface while cooking so the crusts don't crumble and break. If you are going to want to add meat to your pizza such as browned hamburger or sausage, purchase lean meats at the store and prepare from home. Some other meat toppings may include bacon, chicken or salami. Pick whatever you normally enjoy on your pizza. Put the meat in an airtight container after it has cooled and store overnight in the refrigerator. If you will be traveling with foods that may go bad if not refrigerated, take along a cooler with ice and keep the foods safe for consumption.

Pizza Recipe

After brushing on some olive oil, spread tomato sauce and the desired spices onto the crusts. At this point, consider adding some chopped garlic for great taste. Add the toppings of your choice to the pizzas. Try tomatoes, pepperoni, shredded cheese and assorted vegetables to create your specialty pizza. Great additions to the pizza might be mushrooms, green peppers, onions and zucchini. Remember that the crust will be the closest to the fire and it won't take long for the crust to brown. If you have a lot of toppings that will need heating through, the crust may burn. If you add the vegetables on top of the cheese, the cheese is not likely to overcook. When you have finished creating your pizza, cover the pan tightly with tin foil. It may be beneficial to spray the foil with nonstick spray so the melted cheese will not stick. Move away the hotter coals from the bottom of the fire and nestle the pizza pan into the bed underneath. To cook the pizza from both the top and the bottom, add a few hot kindling pieces on top of the foil. This will cook from the top and the bottom and ensure even heating.

If you would like try a different tasting pizza, consider using cooked chicken and barbeque sauce instead of pizza sauce. The smoked taste will really come through after cooking on a fire.

Once the cheese is hot and bubbly, the pizza is ready to enjoy. Take care to remove the foil as steam has likely built up in the container and may burn you. Allow the pizza to cool as the insides are very hot. Nothing spoils a camping trip like a burned tongue!

Campfire Cooking Recipes - Pizza

Ian Pennington is an accomplished niche website developer and author. To learn more Campfire Cooking Recipes [], please visit Campfire Cooking Tips [] for recipes, current articles and discussions.

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The Art of Pizza Making - Review

Best selling novels and tell-alls stay on the bestseller list for weeks if they are really good or topical. Most new books disappear from the public eye in days. The exceptions are cookbooks. A good cookbook can keep its buzz for years. Some cookbooks are treated like family heirlooms and get passed from generation to generation.

The Art of Pizza Making by Dominick A. Deangelis has been around since 1991 and it shows no signs of slowing down. People who bought it, or were lucky enough to get it as a gift, a month or so ago have tried the methods and the recipes and now cannot wait to write their review on Amazon. Maybe the Art of Pizza Making is working its way into heirloom status.

Pizza Recipe

Almost everybody likes pizza. Anybody who has had an exceptionally good pizza loves it, and the sensation of taste of that one pizza slice has been permanently implanted into the nether regions of their brain. Pizza ingredients are salty, sweet and acidic, so maybe a good pizza is like red wine that unlocks every taste receptor in your body and keeps you wanting more.

The Art of Pizza Making is the real deal. The author covers every step of the pizza making process and tells you exactly what you have to do to make exceptional tasting pizza with just the right crispness and texture. The news may be disappointing to the home chef because some of the ingredients are available only in large quantities from restaurant supply houses. For example, Deangelis wants you to use a particular kind of flour with a very specific proportion of gluten. Neither grocery store all-purpose flour nor bread making flour fit the parameters he is look for.

You will need a stand mixer with a bread hook. The author recommends a Kitchenaid but says that any 250W stand mixer will probably do the trick. If you get serious about pizza making forget the Kitchenaid and look for a DeLhongi stand mixer. When you are not making pizza you can power a small boat with it.

This book not only tells you what type of flour,cheese,and tomato base to use, but how to kneed the dough, how long to let it rise, and what preparation temperature you need the dough at to make the perfect crust. If you follow the directions in the book and use the same ingredients, or as close as you can get to the right ingredients, you will make a pizza as good as or better than any franchise pizza store. If you love pizza you need this book.

Beyond the book but essential information for pizza making success nonetheless is your oven. The very best pizza is made in brick ovens fired by open flames at temperatures far greater than most home ovens can achieve. One way around this limitation is a nifty gadget created by Villaware. You put their pizza maker on top of your gas or charcoal grill which can produce a very high temperature. The permeable clay stone on the Villaware pizza maker will allow the flames to cook the pizza evenly, making a crisp crust each and every time. The built in thermometer will help you hit the correct temperature.

The Art of Pizza Making - Review

(C) Peter Boston. The unforgettable experience of brick oven pizza [] at home is possible only with the right gadgets, the right recipe, and the right technique. Learn more about the well equipped American kitchen [].

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Papa's Buttermilk Bread - Pull-Apart Rolls and Pizza Dough

This dough makes great bread, rolls or even pizza. For pizza, just shape on a pizza pan or in a baking pan for a deep-dish pizza, add the sauce (Boboli packaged is good), then the cheese or whatever other toppings you want to add. Great!

Note: I created this recipe for use with my KitchenAid mixer. If you don't have a mixer, you can accomplish the same results by hand.

Pizza Recipe


5-1/2 cups bread or all-purpose flour

4 rounded tablespoons sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 packages of fast-acting dry yeast

1-1/2 cup water

3/4 cup buttermilk (plus 1 T. for small batch, 2 for large)

2 tablespoons olive oil (use light or regular)

1 beaten egg, for brushing rolls

3 tablespoons sesame seeds or poppy seeds (optional)


1. Place the first five ingredients, except 2 cups of the flour, in the Kitchen-Aide pot and attach the flat blade. Turn the mixer on to speed 1 to blend the ingredients and let it run while you do step 2.

2. Put the water, buttermilk and olive oil in a 2-cup measuring cup and heat to 125°-130° in the microwave (about 1 minute 40 seconds). Add to the pot and beat on 4 for 1 minute.

3. Attach the dough hook, turn on 2, add the rest of the flour immediately and knead for 8 minutes.

4. Cover the pot with plastic wrap and allow the dough to rise for 35 minutes, or until doubled in size, in a warm place (an oven warmed to 100° with light on works well). Punch the dough down and place on a flat surface to shape.

5. For pull-apart rolls, use 2-9"x12½" non-stick pans with high rims (such as a cornbread pan), lightly oiled. Cut the dough into 30 even pieces (or make larger loaves of any shape if you desire). Place them in the pans making 3 rows of 5 each.

Cover them loosely with wax paper and let rise in a warm place for another 25-35 minutes. They should be nicely raised and puffy looking.

6. Brush the rolls with egg.

7. If you like, sprinkle the rolls (or bread) with sesame or poppy seeds. Place them in a 350° oven and bake for 15-20 minutes, or until they are browned.

Remove them from the pans and place them on wire racks to cool.

Papa's Buttermilk Bread - Pull-Apart Rolls and Pizza Dough

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Coconut Shrimp Recipes

Are you looking for coconut shrimp recipes or delicious shrimp recipes?
Here are three shrimp recipes using coconut milk:

Shrimps with Coconut Milk

Pizza Recipe

1 medium onion, finely chopped

1 tablespoon oil

1 tablespoon butter

2 cloves garlic, finely minced

1 pound tomatoes, peeled, seeded and blended in blender or food processor

1 pound shrimps, peeled and deveined

1 cup unsweetened coconut milk

1/2 tablespoon crushed chili peppers

Salt to taste

In a saucepan, heat oil and butter; sauté garlic and onion for 3 minutes. Add tomatoes,
season with salt and cook under low heat for 15 minutes. Add shrimps and chili peppers. Cook
until shrimps are done (around 10 minutes) and the sauce is thickened. Add the coconut milk
and cook for 2 minutes more. Serve with rice.

Shrimp Skewer with Coconut Dip

24 large cooked shrimps, peeled and deveined

4 tablespoons light soy sauce

Juice from one orange

3 tablespoons dry Vermouth

1 tablespoon lemon juice

1 small pineapple

1 bunch scallions

24 cherry tomatoes

Freshly ground black pepper

Oil to fry

For the Dip:

1/2 cup unsweetened coconut milk

1 cup whipping cream

Salt, pepper, cayenne pepper

1-2 teaspoon lemon juice

In a bowl, mix the soy sauce, orange and lemon juice, and Vermouth. Add the shrimps, mix well,
cover and let marinate for 30 minutes. Peel and core pineapple. Cut into bite-size pieces.
Wash and clean scallions. cut scallions crosswise into 2-inch pieces. Wash and dry cherry
tomatoes. Take the shrimp out of the marinade. Thread the shrimps, pineapple, scallions, and
tomatoes alternately on skewers. Season with salt and pepper. In a frying pan, heat oil and
fry for 4-6 minutes per side or until until the shrimp are cooked through. Serve with coconut

Mix the coconut milk with the whipping cream. Season with salt, pepper, cayenne pepper, and
lemon juice.

Coconut Shrimp Scampi

1 cup unsweetened coconut milk

1 pound medium shrimps, peeled and deveined

4 ounces cream cheese

2 cloves garlic, finely minced

3 1/2 ounces grated Parmesan cheese

1/2 cup whipping cream

1/2 cup cornstarch

2 1/2 cup milk

1 tablespoon butter

Olive oil

Salt to taste

In a saucepan, heat olive oil; sauté shrimps and garlic. In another saucepan, mix the milk,
coconut milk, butter and cornstarch. Cook, stirring constantly over medium heat until thickened.
Add whipping cream and Parmesan cheese. Stir in cream cheese and shrimps. Season with salt.
Transfer to baking dish and bake for 10 minutes. Serve immediately with rice.

Enjoy your meal !!

Coconut Shrimp Recipes

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Brown Gravy Meatloaf Recipe - Savory Meatloaf With Brown Gravy

Meatloaf smothered in a rich, brown gravy is an all-time diner favorite. It's usually served with a side of mashed potatoes and cooked vegetables. It's popularity stems from the fact that this is pure "comfort food" that makes you feel satisfied.

This brown gravy meatloaf recipe can be made at home pretty easily. First, you'll notice that the meatloaf includes chili sauce. This adds a bit of surprise spicy flavor that's appreciated, but not overpowering. While the meatloaf is cooling, you can make the brown gravy, which takes about 7 minutes.

Pizza Recipe

Here's the recipe:

1 1/2 pounds ground beef, 3/4 cup fresh bred crumbs, 1/2 cup chili sauce, 1 egg, lightly beaten, 1/4 teaspoon salt, 1/4 teaspoon ground pepper.

Preheat the oven to 350 degrees. Prepare an 8x4-inch loaf pan with cooking spray.

In a large bowl, combine all of the ingredients and mix thoroughly with a large spoon or using your hands. Place the meatloaf mixture into the prepared pan and gently press down. Bake for 1 hour, or until the loaf is firm and lightly browned.

Cool loaf for 5 to 10 minutes before serving.

=> Meatloaf Brown Gravy

1 cup mushrooms, sliced, 2 tablespoons minced onions, 1 tablespoon butter, 1 cup beef broth, 2 tablespoons water and 1 tablespoon cornstarch.

In a medium saucepan, melt the butter over medium heat. Add in the mushrooms and the onions. Stir and cook until both are nice and tender. Add in the beef broth. Simmer gravy for 5 minutes; stir occasionally.

In a small bowl or cup, combine the cornstarch and the water. Stir this mixture into the gravy. Continue cooking and stirring for 1 minute, or until the gravy is thick.

Brown Gravy Meatloaf Recipe - Savory Meatloaf With Brown Gravy

Make the most delicious meatloaf you've ever tasted.


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Old-Fashion Coffee Cakes From Grandma's Recipe File

Coffee cakes are great not only with coffee but as hostess gifts, welcome to the neighborhood gifts, new baby gifts, etc. They are also perfect to share with co-workers, Bible study groups, etc. Following are a couple of recipes from my vintage recipe collection. They are sure to become favorites.


Pizza Recipe

1 1/4 cups boiling water

1 cup 100% bran

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt


3 tbsp butter, melted

1/4 cup 100% bran

1/4 cup packed brown sugar

1/2 cup broken walnuts

Combine boiling water and bran in small bowl; let stand for 2 to 3 minutes. In another bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition; add vanilla. Combine flour, baking soda, cinnamon, and salt; mix into creamed mixture until blended. Add bran mixture; stir to blend. Pour into a greased 9-inch round cake pan or 8-inch square pan. Bake at 350 degrees for 30 to 40 minutes. Combine topping ingredients; sprinkle over coffee cake. Broil for 2 to 3 minutes or until bubbly.


2 cups sifted flour

1 tsp salt

1/2 cup sugar

2 tsp baking powder

1 egg, beaten

1 cup milk

1/3 cup oil

Preheat oven to 375 degrees.

Mix and sift flour, salt, sugar, and baking powder. Make a well in center of mixture and put in egg, milk and oil. Stir only enough to dampen all the flour mixture. Pour into a square baking pan that's been greased.


1/4 cup flour

1/2 cup sugar

1 tsp cinnamon

2 tbsp butter

Mix flour, sugar, and cinnamon in a small bowl. Cut in butter. Sprinkle topping on top of batter. Bake for 35 minutes at 375 degrees.

Note: A quick, easy coffee cake that's not overly sweet.


Old-Fashion Coffee Cakes From Grandma's Recipe File

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Starting a Pizza Business

If you have dreamed of going into business for yourself by starting a pizza shop or restaurant, you may be able to get started sooner than you thought. While one way of getting started is to purchase a franchise of a well-known national chain, this is expensive and you will probably be limited regarding your creativity dealing with menu items and decor.

There are certainly pros in choosing a franchise. These include national ad campaigns, name recognition and support from other owners. The downside is that many people who want to get into the pizza business don't have the hundreds of thousands of dollars required to buy into most of the national chains.

Pizza Recipe

For them, a mom and pop type of startup may be the way to go. The investment, while still substantial, will be far less than when dealing with a franchise. Also, you will have full control over all aspects of your restaurant or shop including menu, decor and staff policies.

Here are some things you will need to do or to consider before getting started.

Local Ordinances

The very first thing you should do is learn all of the rules and laws regarding operating a restaurant in your location. A trip to city hall is a good place to start as most will have materials available for you to read regarding all of the local ordinances. Remember that before you open you will have to pass a health department inspection, so you've got to know up front what is required.


The location of your restaurant or shop is one of the most important factors relating to the success or failure of your business. Ideally, you should look for a location with a lot of foot traffic that is easily accessible both to people walking by and to people who drive to your location. Being visible from a main street is a huge advantage. Locations near college campuses, military bases or large industrial or office parks are a huge advantage. Of course, these premium locations will come at a higher price, but if you can afford such a location it is worth the investment.

With a pizza business, delivery is huge. If you can't afford a prime location, concentrate most of your advertising dollars pushing your delivery service. If your business is largely delivery, then location will be less important.


When planning your menu you'll need to make several choices: Do you want to stick to common well-known items, or do you want to include more original fare? Do you want a large menu with lots of choices, or would you rather keep it simple? If you're not sure, then consider starting with a smaller, more basic menu. As you begin to enjoy some success, you can add items to your menu at any time. This is better than having to cut items due to poor sales as you may lose some customers that have grown to like a certain item.

Also, will you be doing most of the cooking, or will your staff? If your staff - which may include teenagers - that may be another reason to keep your start up menu rather basic.


Research suppliers for both good value and reliability. Nothing will kill a business faster than not having food available because of a supplier who didn't come through.


Advertising is as important to the success of your business as location and food quality. No one will come to your shop or restaurant if no one knows you are there! There are ways to get the word out that are less expensive than television and newspaper ads. If you can afford it, consider hiring a local ad agency to help you get started. It will be well worth the initial investment.

Of course, there are other areas you'll need to consider including decor, staff and special promotional events. Once you have these items nailed down, you may be truly ready to start your business. Good luck!

Starting a Pizza Business

Enjoy this article? For more pizza and pasta tips and recipes visit our Seattle Pizza Blog [].

Jessica Ackerman is a senior staff writer for Padrinos Pizza and Pasta - one of the best pizza places in Seattle. There are countless options for late night food delivery in Seattle but make sure to order from our pizza - Voted the best pizza in Seattle by Seattle Magazine.

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Stuffed Milkfish (Rellenong Bangus) Recipe

Milkfish, or bangus as it is locally called here in the Philippines is our national fish. This fish is one of the many staple diets by filipinos although milkfish is wide spread in south east asia. Countries like Indonesia and Taiwan have milkfish also in their diet. To describe this fish, the scales are bright silver. Slender body and the largest I've seen is about two feet. They thrive either in fresh water lakes, brackish water and salt water.

When cooked, the flesh is white as milk ( that is why it called milkfish ) and lots of needle like fish bone on it's flesh. Wide spread throughout the islands but the most tasty ones comes from Dagupan ( northern part of Luzon, Philippines ). There are many milkfish recipes available and stuffed milkfish or rellenong bangus is one of the best.

Pizza Recipe

If you are now ready, here is the recipe:

Stuffed Milkfish ( Rellenong Bangus ) Recipe

1 large sized bangus ( milkfish )

1 onion, chopped finely

4 cloves garlic, minced

1 small sized carrot, small cubes

1 box raisins ( optional )

2 tomatoes, chopped

1 raw egg, large

1 tsp. Vetsin ( monosodium glutamate )

1 tsp. Salt

½ tsp. Worcestershire sauce

1 green bell pepper, chopped finely

2 tbsp. Flour

cooking oil for frying

*Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

*Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

*Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

*If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

*Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

*Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

*Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

*Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Stuffed Milkfish (Rellenong Bangus) Recipe

You can also find other aquatic filipino recipes here:

Manny Montala
Aquatic Filipino Recipe

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