Varities of Healthy And Easy To Cook Trout Recipe

Trouts are fresh water fishes and commercially farmed for sports fishing and human consumption.

We've eaten trout for hundreds of years now and trout can be cooked in plenty of ways. Let me share with you some good trout recipes and different simple ways how to cook trout. Hope you enjoy cooking them!

ESCALLOPED TROUT

Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.

TENDERLOIN OF TROUT WITH WINE SAUCE

Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly,take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.

TROUT WITH FINE HERBS

Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.

BROOK-TROUT IN PAPER CASES

Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.
For more great tasting and easy to prepare trout recipes and simple ways how to cook trout, please check out our How To Cook Fish - Great Recipes for Fish You Need blog plus lots of recipes for fish that you will love and enjoy. In case you're a salmon lover too, you'll definitely love our great collections of recipes for salmon at How to Cook Salmon blog.

Anselmo Mendez (author) is a fish and seafoods lover. He's inviting you to visit his blogs located above this article for more great collections of fish recipes.

Pasta Recipes Are Excellent For Dinners And Parties (food & recipes)

In this article, I am going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepared in less than 30 minutes.

So, here we go

Lemon Tuna Pasta

4 tsp Butter 18 Black olives, pitted and sliced 1 tsp Oil; olive 2 can Tuna; chunk, drained 4 large Garlic cloves, chopped Pasta; penne, cooked and drained 1/8 cup Lemon juice 4 tsp Butter (add at end) 3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna and separate it (DO NOT FLAKE) with a fork. Heat through stirring gently, drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta

3 tbsp Olive oil 1/2 tsp Black pepper 1 small Onion, chopped 1 tsp Basil 1 lb Tomatoes chopped 3 pt Stock 1 Carrot, sliced 1 cup Small pasta / broken vermicelli 1 Celery stick, sliced 1 tbsp Chopped parsley 1 tsp Salt
Heat oil in soup pot and gently fry the onion for 2 minutes. Add tomatoes, carrot and celery. Mix well with the oil. Sprinkle in the seasonings and stir together. Fry for 3 minutes. Add stock and bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tendered, served and garnished with parsley.

Both Pasta Recipes yield 4 servings
If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I am sure you all love
Broccoli-Pasta Toss
2 cups Broccoli flowerets 3 tbsp Parmesan cheese, grated 4 oz Fettuccine, broken up 1 tsp Sesame seed, toasted 1 tbsp Oil, cooking 1/8 tsp Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately 4 servings.

For more useful information, tips and hints please browse
http://www.dishadvice.com

-MFA CORP@food&recipes

Great CopyCat Starbucks Recipes! (Food and Recipes)

Have you been craving Starbucks Frappuccino? I have found a great e-book that has Starbucks Recipes! Not only that, it also has all your favorite restaurants in it!

I absolutely love Starbucks, but I just can't afford it anymore! The cost of gas is rising so fast, and so is the cost of everything else. Everything is relative!

With the cost of everything rising, I have been looking for new ways to save money. One of these ways was to find recipes from my family's favorite restaurants. This way, it will save us gas money, and money paid for overpriced meals!

In my quest for recipes, I found this e-book full of Starbucks Recipes, among other restaurants as well. Most of them are my family's favorites!

I have included the Starbucks Frappuccino Recipe here for you as a sample of the recipes you will find in this e-book.

Starbucks Frappuccino

1/2 cp. fresh espresso
2 1/2 cp. low fat milk (2%)
1/4 cp. granulated sugar
1 tbsp. dry pectin

Combine all the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces.

To make the "Mocha" variety:
Add a pinch (1/16 tsp.) of cocoa powder to the mixture before combining.

To make espresso with a drip coffee maker and standard grind coffee: Use 1/3 cp. ground coffee and 1 cp. water. Brew once then run coffee through the machine again, same grounds. Makes about 1/2 cp fresh espresso to use in the above recipe.

This recipe is so yummy! Your whole family will love it, and your neighbors will be begging you for the recipe!!!

Since you are reading this, I am going to take a wild guess here, you would probably love to own some Starbucks Recipes as well!

Discover Starbucks Recipes for yourself, and save money also! Find it at http://offto.net/starbucksrecipes/

-MFA CORP@food & recipes

6 Seafood Grilling Tips

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. But those hamburgers, hot dogs, and steaks are getting old fast. You'd like to try something else for a change. If you're looking to change up your usual grilling menu, why not try seafood? Fish makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however. These tips should help you on your way to grilling great seafood.

1) Make sure your grill is clean and oiled. Fish sticks to the grill very easily, so proper lubrication is essential. If you don't oil your grill, the fish will stick, and break apart when you try to remove it. Grab a wad of paper towels, or a rolled up kitchen towel in a pair of tongs. Dip the paper towels or kitchen towel into some vegetable oil, and rub the oil onto the grill. You can also spray the grill with cooking spray, just be sure the grill is off when you do this, or the spray could ignite, injuring you.

2) Use fresh fish if possible, since it is easier to work with than frozen fish. Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

3) You can place fish directly on the grill, but if you do this, you should use a firm fleshed fish, like grouper, tuna, swordfish, or salmon. You can also buy grill baskets made for grilling seafood. These will help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

4) Cook the fish over medium-hot to hot heat. If your grill doesn't have a thermometer, then hold your hand about 5 inches above the heat. If you can hold your hand there for 2 seconds, the temperature is hot. If you can hold your hand 5 inches from the heat for 3-4 seconds, it is medium hot. If you're cooking whole fish, you'll need to have the temperature a bit lower, so the fish won't burn. You should plan on cooking the fish for about 10 minutes for every inch of thickness. The fish is done cooking when it is opaque, and begins to flake. It is better to undercook the fish a bit than overcooking it. You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.

5) Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don't need basting, but you can baste them to add more flavor.

6) Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers. Alternate chunks of seafood with chunks of vegetables on a skewer for great seafood kebobs. If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from hamburgers, hot dogs, and steaks.

For more grilling tips and resources, visit Patio Grilling.

-MFA CORP@food & recipes

Famous Restaurants Recipes

Most of us have particular restaurants that we love going to. Sure we love going to a restaurant as a social event and for the atmosphere, but if we are honest about it, I think you would agree that for the most part we go for the food. When there is choice of excellent dishes on the menu, many of which we love eating, who wouldn't want to go a restaurant?

Sometimes when you to a restaurant there are apparently exotic dishes that you've never eaten home. Other times, you might want to choose a dish that you have in the past prepared at home, but typically you might choose because the restaurants have a particular variation of the recipe that you love - whether it's because of a different combination of ingredients, herbs, sauces, flavorings, or just the way that the dish is prepared.

Of course many of us are not able to go to restaurants as often as we might like. It might be because of the cost, it might be because it's not always possible because of family or work considerations, or it may simply be that our favorite restaurant chain doesn't have an outlet within a convenient distance of our home. But what if you could bring a little bit of that restaurant magic into your home? That would be great wouldn't it? It might also be a lot easier than you might think...

Nowadays there are quite a few different web sites which contain instructions and recipes for preparing food in the style of famous restaurants. Such recipes aren't of course exact duplicates of the originals, since famous restaurants tend not to give out their recipes, but usually contain "copy cat recipes", specifically devised to be prepared at home. Why not take a look at such sites - you might be surprised at the range of recipes of that they offer - and indeed you may find these recipes a wonderful way of livening up meals at home.

Written by S. Tanna. Download copycat and famous restaurants recipes from http://www.downloadfocus.com/cat_recipes_restaurant.php

Fast Food Restaurant Recipe

Many of us have a taste for fast food, and probably eat it a little more often than we probably should. Additionally, many of our kids often love eating meals from leading fast food chains. At this point, some people would probably give you a lecture about eating healthily and avoiding too many fatty and fried foods - I won't however - I'll leave it to you, the reader, to act responsibly to, choose an appropriate balanced diet. In any case, I am sure most people already know the importance of a healthy diet for them and their family, and what sort of foods that they ought to be mostly eating (if you are not sure, you should discuss this with your family doctor).

The thing that I would like to focus on in this article, is the expense of eating in a restaurant. Yes you can enjoy the food there, but it can have a big impact on your wallet. If you are looking to save money (and who isn't these days?), one idea that could help you save is to prepare restaurant-style dishes at home. Why pay for an expensive restaurant proces, when you can make the same dishes, just as good, perhaps better, in your own kitchen?

Of course the question that you are probably asking yourself is can you really make restaurant-style dishes at home? After all, most restaurants have special sauces, flavorings or recipes, and they don't generally tell you the secrets behind them. However, while you may not be able to get the exact restaurant recipes, you may well be able to get the recipes for similar tasting dishes, thanks to "copy cat recipe books".

These recipe books contains instructions for preparing meals designed to taste restaurant favorites, and many people find that surprisingly effective. Of course, such copy cat recipes are not exact duplicates of the originals, but you never know, it's possible that you might even prefer your own homemade version of the recipe.

Written by S. Tanna. Discover copycat fast food restaurant recipes from http://www.downloadfocus.com/cat_recipes_restaurant.php

-MFA CORP@food & Recipes

Italian Salami, Prosciutto and Mortadella

Italian salami is not often named as a typical Italian product, even if it is really present in Italians daily diet.

This simple cold cut is commonly used in Italy in an antipasto or, more commonly, inside a sandwich that a young Italian student eat at school pause.

Generally salami is made with 1/3 beef, 1/3 pork and 1/3 fat. This proportion varies depending on the kind of salami. For example, the felino one is usually made with precious meat and less fat, being considered a gourmet one.

Outside Italy, cold cuts are not always fresh and often are considered as something conserved, not appropriate for a daily diet.

This false impression is due to the fact that often these cold cuts are not consumed often in these countries, associated with fat and conserved food.

They are indeed conserved, and one should not base the own diet on cold cuts. But it is not a drastic choice, as they have high nutritional values.

Italian salami has a protein percentage range that goes from 24 to 30%, and contains potassium, calcium, magnesium, phosphorus and B1, B2 and PP vitamins.

Besides salami, there are a wide variety of Italian cold cuts that can be easily found in any Italian market, for daily use. The cold cuts counter has always a queue of people buying salami, prosciutto, mortadella, between other varieties.

Many times the word-of-mouth fails. The famous Italian raw prosciutto is often a label for less valuable cold cuts or just different products.

Between the Italian raw hams, one of the most famous one is called Prosciutto di Parma. This product has the European Quality Brand PDO (Protected Designation of Origin), so as 7 other Italian raw hams. But often people just say “Parma” thinking they are saying “Italian raw ham”.

Prosciutto di Parma is a wonderful product, so is the Tuscan one, but they are different. The Parma one is sweeter, and the Tuscan one is salted (it is salted because originally used by the shepherd s with the Tuscan bread, that has quite no salt).

Italian raw ham is a gourmet product and is used in all diets, including the children ones, as it is a healthy choice, being rich in proteins an easy to digest.

The “poorest” cold cut is mortadella. It is considered poor because who couldn’t afford buying raw ham, bought mortadella. But it is not poor in taste, rather it pleases all. A fresh and crispy piece of bread with a tiny slices of mortadella is one of the taste major delights.

Mortadella is made only of pork. During the ‘600 a cardinal settled a prohibition of including beef into the mortadella recipe, prohibiting also the production of this specialty outside the city of Bologna, as it was difficult to control these productions. These rules have changed, as it is produced in many other cities now, but a good mortadella must always contain only pork.

In an average Italian family, cold cuts are used for children sandwiches at school – it is surely a better choice comparing to extra sweet snacks, as antipasto and as an alternative dinner.

Specially when one is hungry, the vision of a table set with cold cuts as Italian salami, prosciutto and mortadella together with a couple of baskets containing fresh bread, some good Italian cheeses and a bottle of Italian red wine is surely an excellent choice.

Ana Maria da Costa Vasconcellos (author), economist and enogastronomic expert, lives in Italy since 1983 and shows Italian food culture from the inside, with tips and useful info in her website http://www.all-about-italian-food.com

-MFA CORP@food and recipes