Yorkshire Pudding Recipe

Yorkshire pudding tastes wonderful with a roast beef and gravy. It's really simple to make. Once you've made them fresh, you'll probably never want to buy frozen yorkshire pudding again!

1 dozen Yorkshire pudding (popovers)

1 cup of flour
1 cup of milk
2 eggs
1 pinch of salt
Mix well

Meanwhile, put a drip of oil in each cup of your muffin baking tin and put in a 375 degree oven for a few minutes. Once the oil is hot, carefully spoon the batter into the cups. Keep an eye on them, they take anywhere from 15-25 minutes on average. Keep an eye on them so you can have big yorkshire pudding that you are able to get out of the oven before they burn or turn hard.

Potluck Party Tips

Tips For Creating the Best Potluck Recipes
By Helen Polaski

The best potluck recipes are recipes that have history. While there is nothing wrong with adding a new recipe to the mix every now and again, when you hold potluck dinners your guests will want the tried-and-true favorites. Because of this, it's always fun to bring along the recipe someone is sure to ask for it.

Ask The Hostess: Before you assume you should bring this dish or that dish, ask the hostess. There's nothing like surprising your hostess, but you need to make sure you don't bring the same dish as someone else.

Preparing Potluck Recipes: The best potluck recipes are prepared just hours before you attend the event. For example, crock pot chili can be made the day before, and reheated at the potluck, but you don't want food to be days old. You want to showcase your best recipes.

However, if you are making something that must be chilled for several hours, make it the night before. Don't take chances. Guests will not gravitate toward a gelatin mold that did not set or a frozen dessert that is not frozen.

Signature Dishes: The hostess and other party-goers who know you will recognize your signature dish. If you generally bring potato salad to an event and it always disappears, don't mess with perfection. Bring potato salad. Your fellow guests will be expecting it.

Use Fresh Ingredients: Because you want your recipe to be as appealing as possible, it's important to purchase fresh ingredients for your dish. A vegetable tray that has seen better days will not be the hit of the party, but a vegetable tray that's covered in fresh veggies with plenty of tempting dip will disappear fast.

Bring Insulated Containers: Casseroles that should be served hot should be brought in a dish that keeps them hot. Purchase an insulated carrying case that will keep the dish hot until it's served, or use a crock pot as your container and then reheat it as soon as you arrive at the party.

Keep Cold Dishes Cold: If your potluck dish should remain cold, then by all means bring along a larger container and ice. Place the larger container on the table, add a few ice cubes and then set the dish with the food in it on top of the ice. Leave enough room to slide ice cubes between the two containers. If packed with ice in this manner, the dish will remain cold for several hours.

For more information on potluck, visit the holidays section of Life123.com.

Article Source: http://EzineArticles.com/?expert=Helen_Polaski
http://EzineArticles.com/?Tips-For-Creating-the-Best-Potluck-Recipes&id=2868517

Ode to the Iron Skillet

In terms of cooking, an iron skillet can be a kitchen staple. Not only does it cook food beautifully and fill your food with flavour but it can help you increase your body's iron absorption. If you've got an iron deficiency, this health article about overcoming iron deficiencies gives a lot of helpful tips.

Iron Skillet Tips:

-Season your pan a few times a year, particularly if food is beginning to stick.

-Clean it immediately after use with water and cloths. Avoid soap if possible. If you must use soap, re-season your pan before your next use.



Iron Skillet Recipes:

My two favourite foods to cook in an iron skillet are:

Pan-Fried Potatoes

-Start with good oil such as olive or coconut oil and a dollop of butter. When the pan is good and hot put in chopped potato wedges and add plenty of seasoning salt, salt & pepper, Mrs. Dash and some diced onion. Cook on med-high until done.

and:
Garlic Bread You Eat with a Knife & Fork

Let's Talk Turkey--Turkey Lurkey

I'm a bzzagent. That means that I get to create buzz about new products. Bzzagent sends me information or a free sample and I tell them what I think and what my friends (that I bzz) think. Recently, I got invited to an Ontario Turkey campaign.

Now, I love turkey. I love Thanksgiving and Christmas and Easter turkey but really, other than the odd roasted turkey deli sandwich, we don't really use turkey the rest of the year. Maybe that's partially because we gorge ourselves so much on major holidays and also because we eat it for 3-4 days until we're ready for a 3 month break but it's also because I haven't really gotten adventurous in my cooking with turkey beyond my amazing tag team roasted turkey and stuffing recipe.

But beyond the famous roasted turkey with sage stuffing, I haven't done much dabbling. I'm now inspired! This Bzzagent Turkey Campaign has given me some great turkey recipes. Not only is turkey a great meat because it's high in protein and low in fat (with all that warm and fuzzy tryptophan, too!) but it's very versatile. I didn't really consider just how versatile until bzzagent send me a whack of cookbooks.

Here are some of the mouth-watering recipes inside:

-Spanish Meatballs with Saffron rice (turkey meatballs!)
-Pecan Crusted Turkey with Praline Sauce (Yum!)
-Feta Stuffed Greek Turkey Burgers (I can't wait to fire up my BBQ and give this one a try!)
-Turkey Nachos ( I'm sure a much healthier alternative to my regular Nachos Supreme!)
-Turkey Burrito Casserole
-Turkey Cabbage Rolls
-Spinach and Ricotta Stuffed Turkey Breast (Can't wait to try that one!)
-Jerk Turkey Mango Wraps (This just sounds like summertime to me!)
-Turkey Stew in a Bread Bowl (mmmmm...)

Check out http://www.turkeyrecipes.ca for more!

Cheers,
BzzAgent MarleyMauve

Spaghetti Squash Prima Vera

Today I tried spaghetti squash for the first time. It has a fraction of the calories of spaghetti and was a great 'mock' pasta dish. I'd definitely have it again on its own or as a vegetable side dish. It'd go fabulous with chicken parmigiana, I think.

I made it primavera style and while it didn't taste like spaghetti it was pretty awesome. It had the texture of cooked shredded potatoes and a really nice flavour. Here's how I made it:

Spaghetti Squash Primavera
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-1 spaghetti squash: microwave 8-12 minutes. Pierce with a fork several times and put in a dish with 1/4 cup of water. Turn spaghetti squash over half way during cooking.

-Halve the squash and separate the strands from the seeds

Meanwhile, in a frying pan sautee some slices of zucchini, pepper, and sundried tomato in oil.

Add spaghetti squash and a touch each of tomato sauce, spices, an ounce of shredded cheese, and stir fry for a few minutes.

Enjoy!