The Top Culinary Schools

With the hospitality industry booming there are more cooking schools opening up all the time. However, they are not all created equal and there are only a few truly prestigious culinary schools that prospective professional chefs are aiming to attend. These top culinary schools produce more master chefs than any other cooking educational facility and have a wide range of courses and degrees available. If you are thinking about a career in the restaurant industry then it is a good idea to be familiar with the top culinary schools.

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The following are considered to be some of the best world class cooking schools (listed in no particular order):

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When choosing a school it is a good idea to personally visit as many campuses as possible and make sure they offer the course/degree that you want to complete. It can be a difficult choice deciding which school to attend, but with a little bit of research finding a quality school isn't all that hard.

The Top Culinary Schools

Adam loves cooking and runs the website http://takeacookingclass.com which is a great resource if you are interested in finding out more about the top culinary schools.

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Chicken Salad Recipes: Creamy Chicken Mousse Salad

With the summer months closing in on us fast and we all know just how fast the year passes away before the weather becomes cold once more; many people are trying to find some great tasting meal planning ideas. Whether they are cooking for a large or small family or they want to create a tasty and economical dish for a potluck dinner or a BBQ, chicken salad recipes are some of the easiest to make.

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For instance, if you are in the mood for a creamy, spicy, and delicious salad to serve at home or at a social gathering, you might want to learn how to make this creamy chicken mousse salad recipe. It is refreshing and provides you and your family with a healthy eating choice anytime of the year.

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Recipe for Creamy Chicken Mousse Salad

What You Need

3 egg yolks 1 cup chicken broth 2 minced garlic cloves ½ cup minced celery 3 boneless skinless chicken breast halves ½ teaspoon salt ½ teaspoon paprika 1 teaspoon hot pepper sauce 1 envelope unflavored gelatin mix ¼ cup water 1 cup heavy cream 1 lettuce head 1 can cooked early green peas 1 can cooked cubed new potatoes

How to Make It

Using a double boiler over hot but not boiling water you will add the egg yolks and beat.

Using a large saucepan, add the chicken broth and bring to a slow boil over a medium heat. Add the minced garlic cloves and minced celery. Stir and then add the boneless skinless chicken breast halves. Spoon some of the liquid over the meat. Cook until done. Remove from saucepan heat. Allow the mixture to slightly cool. Season the mixture with the salt, paprika, and hot pepper sauce. Remove meat from the saucepan and then cut it up into pieces of about ¼ to ½ inch squares. Set aside until needed.

Slowly add the hot chicken broth into the eggs and whisk continually. Stirring until the mixture begins to thicken slightly.

Add the envelope unflavored gelatin mix to the ¼ cup water and allow it to stand to soak for about 5 minutes. Microwave the water and gelatin for 60 seconds. Remove from microwave and stir to dissolve the unflavored gelatin mix. Stir this mixture into the chicken broth mixture.

Whip the heavy cream until forming stiff peaks and then fold into the chicken mixture.

Dip a mold ring into some cold water and then shake out the excess water, but do not dry the mold with a towel. Pour the chicken mousse mixture into the mold ring. Place in the refrigerator overnight to chill and set.

Run a clean butter knife along the edges of the mold and then dip the mold in some hot water for several seconds. Invert the ring mold onto a bed of lettuce leaves on a serving platter.

Use the cooked early green peas and cooked cubed new potatoes or other fresh and or cooked vegetables to decorate around the bottom and top of the molded creamy chicken mousse salad.

Chicken Salad Recipes: Creamy Chicken Mousse Salad

chicken salad recipes are fun to make and eat. Then again, a lot can be said about making and eating a great tasting chicken cordon bleu. If you love making and eating delicious chicken dishes and snacks, be sure to visit our website today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Non-Compete Agreements

Most employers forbid employees from competing with the company while they are on the job. But some employers also require employees to agree not to start their own businesses or go to work for a competitor after they leave their jobs with the company. These employers require their employees to sign agreements that say something like "I promise not to compete with the company after I quit or get fired" for a specified period of time. These contracts are called "Covenants Not To Compete" or "Non-Compete Agreements.

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Are non-compete agreements legal? Breaching a non-compete agreement

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Are non-compete agreements legal? It depends on the state you are in and what the agreement says.

In some states, non-compete agreements are invalid - because those states do not want to prevent their citizens from working for anyone they choose or from opening their own businesses.

Other states allow these agreements, because those states agree with employers who want to protect their businesses from competition from former employees. But even in these states, if the non-compete agreement stops the employee from competing at all, it will probably not be enforceable, because it is unreasonable. For example, if a salesperson has an agreement that says she can never compete with her former employer in any location in the United States, it might be invalid. On the other hand, if the non-compete agreement says that the worker cannot complete with her former employer in the same neighborhood for six months after the job ends, then that would more likely be valid. The bottom line: the less the contract restricts the employee, the more likely it is to be legal.

If you are not sure whether the non-compete agreement you want your employees to sign is valid, you should check with a lawyer who specializes in employment law.

Breaching a non-compete agreement If your employee has signed a non compete agreement and does not want to comply with it, you should contact an attorney who specializes in employment law to find out if the contract is valid in your state.

If the employee (or the "former" employee) violates a valid agreement, you can probably sue the employee and recover the money that you lost because the employee breached the contract not to compete. You might also be able to stop the employee from operating a new business or going to work for a competitor. If your ex-employee has violated the non-compete agreement, you should contact a lawyer immediately.

Copyright 2008 GotTrouble.com

Non-Compete Agreements

Henry Dahut is an attorney and marketing strategist who works with some of the largest law firms in the world. He is the author of the best selling practice development book, "Marketing The Legal Mind" and offers consulting services in the area of strategic branding and law firm marketing. Henry is also the founder of the legal online help-portal http://www.GotTrouble.com - the award winning site that helps people through serious legal and financial trouble.

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Poultry Tips - Cooking Cornish Game Hens

A Cornish game hen is sometimes known as a rock Cornish or poussin. This is a chicken, which is slaughtered young, and this is why it is small. The bird is called a hen although it might be male or female.

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Cornish game hens have a rounded, plump breast and short legs. This bird was created in the 1950s by cross-breeding White Rock chickens with Cornish ones. These birds are more expensive than regular chickens and they are between four and six weeks of age when they are slaughtered. Weighing less than two pounds, these birds can be used in various chicken recipes.

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Oven roasting is the best cooking method for game hens. The smaller ones might only need twenty minutes but larger ones might require up to an hour. When you can stick a sharp knife into the thickest part of the bird and the juices run clear, it is done. You can rub spices or herbs into the bird before baking it and you can baste it with melted butter or the juices, which accumulate in the pan as the bird cooks. Just pour these juices over the bird as it cooks to keep it wonderfully moist.

How to Make Stuffed Cornish Game Hens

If you fancy a change from your usual baked chicken rice recipe or chicken cordon bleu, what about making Cornish game hens with a rice and cheese filling? This recipe is simple to make and you do not need many ingredients for it. You can leave out the mushrooms if you do not like them.

If you want to serve extra stuffing on the side, you can put it in a small covered dish and bake it with the birds during the final forty five minutes of cooking, then remove the cover for the last fifteen minutes.

What You Will Need:
2 Cornish game hens, 1 lb each 1 cup shredded cheddar 1/2 stick butter plus more for basting 2 tablespoons finely chopped onion 2 tablespoons diced celery 2 oz chopped canned mushrooms 1 cup chicken broth 1/3 cup rice Salt and black pepper

How To Make It:

Melt the butter in a pan and saute the rice, onion, and celery for eight minutes, stirring the mixture often. Add the broth and bring the mixture to a boil, then cover the pan and simmer for twenty minutes over a gently heat or until the rice is fluffy and the liquid is absorbed. Stir in the mushrooms and let the mixture cool. Toss the cheddar with it. Season the insides of the Cornish game hens with salt and pepper, and then stuff them with the rice mixture.

Preheat the oven to 400 degrees F and arrange the birds on a rack, breast side up. Put the rack in a shallow pan and baste the birds with some melted butter. Cover them loosely with aluminum foil and roast them for half an hour. Remove the foil and roast them for forty five more minutes, basting them occasionally with more butter during the last half an hour of the cooking time.

Poultry Tips - Cooking Cornish Game Hens

Cornish game hens make a tasty change to typical chicken recipes but sometimes you might crave a satisfying baked chicken rice recipe or classic recipe for chicken cordon bleu instead. Cornish game hens are more expensive than chicken but good for an occasional treat.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Raisin And Nut Scones Recipe

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. The scone is said to be closely related to the Scottish flatbread known as bannock. The name is said to have come from where Scottish kings were crowned, The Stone of Destiny. Others have interpreted that the bread has been linked to the Dutch word, Shcoonbrot, which means fine white bread. Some people would say it is of a German word sconbrot, or fine beautiful bread. Regardless of the origin we love them!

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A scone is a quick bread that is baked in a moderately hot oven so that the dough sets quickly and has a light brown top. Some of the early recipes indicate that the first ones were made with different types of oats. They were shaped into a large circle, scored and triangles. Further down the line, the scored triangles became the wedges, and this is what we are familiar with today.

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Raisin and Nut Scone Recipe

3 1/2 Cups all purpose flour

2 1/4 Teaspoon of baking powder

1/4 Cup sugar

1 Cup cold butter

1/2 Cup raisins

1/4 Cup of Ground Pecans

2/3 Cup milk

1 large egg

2 Teaspoons of sugar

Egg Wash:

1 Tablespoon of milk

1 Large Egg

Helpful Tips: Here is the mixing method that I would recommend for these scones. For the best results you should use a pastry blender. If you do not own one you can use two knives, or your fingers and these will work equally good. Sometimes even better if you are a novice baker, as you will have a much harder time of overworking the dough mixture.

First you will preheat oven to 400F. You will then mix the flour, baking powder, and sugar in a large bowl, give it a quick whisk to blend. Next you will cut in butter with a pastry blender, or two knives, or your fingers until mixture is crumb like. You will then stir in the nuts, and raisins at this time and mix. If you are adding any other fruit etc, this is the time you would add them, such as dates, prunes etc. You will begin to whisk together the egg, and milk, and start to gradually add it to the flour mixture. You will stir with a fork, or wooden spoon just until the dry goods are moistened, you do not want a smooth dough. On a lightly floured surface, knead the dough 3 or 4 times.

Do not roll the dough to an inch thickness, you will pat the dough lightly, because if you do not it will keep them from rising correctly. You will then cut the scone dough into wedges, or shapes of some sort, or cut with a 2 inch round cookie cutter. The scones can be cut into any design you like such as square shapes, triangles, rectangular etc. Scones placed close together on a baking sheet will be softer, than those spaced farther apart. To promote crustiness, cool them uncovered, or wrap them while hot for softer tops.

You will then place the scones on a lightly greased baking sheet or one prepared with a nonstick spray. You will then brush with a tablespoon of egg wash, and sprinkle with sugar on top of each scone.

Bake in preheated oven for 15 minutes or until lightly golden. Cool briefly on a wire rack. The scones are best served warm with butter, preserves, or any topping you would like.

Raisin And Nut Scones Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

LE CORDON

Growing Muscadine Grapes Made Easy

Most consumers aren't familiar with the rich flavor of muscadine grapes. It's a cultivated taste, because muscadines literally assault the senses of smell and taste. The berries are sweet, full of complex flavors, and the fragrance is enjoyable. So far all muscadines have some seeds. Fry seedless is mostly free of seeds, but production has been disappointing. Some older varieties had tough skins, but the skin toughness had reduced through breeding. Someday, we should have a seedless muscadine worth planting. Most consumers are not familiar with the rich flavor of muscadine grapes. It is a cultivated taste.

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Muscadines produce small clusters instead of big bunches, but they produce many, many clusters and mature vines have the potential to produce 15 tons per acre. Muscadines have poor storage potential so they are best used for juices, jellies, and wine or local market and pick-your-own sales.

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Another factor to consider when planting muscadines is pollination. Some varieties are self-fertile, which means they produce both male and female flowers while others produce female flowers only. In a single row, every third vine should be a self-fertile type. In a larger planting, every third plant in every 3 rows should be self-fertile. Most of the superior varieties used to be female types, but with today's selection of varieties the majority of a vineyard could be planted with self-fertile varieties. Development of varieties with a dry stem scar has also been very important in recent years. These varieties have much better storage potential.

Muscadine Grapes: Soil and Fertility

Muscadine grapes are native to much of the southeastern United States. This means they are a natural choice for the southern gardener.

Muscadines tolerate damp soil, dry soil, and everything in between. They do seem to prefer a slightly acidic, fertile, and sandy loam soil that is high in organic matter. They don't like very wet or highly alkaline soil. Iron chlorosis can be a serious problem if soil pH is too high (above 7.5). It can be corrected by regular foliar applications of chelated iron. Try raised beds if soils are too wet.

Muscadine grapes are native to the southeastern pine forests, where temperatures seldom fall below 10 degrees Fahrenheit and rarely below 0 degree Fahrenheit. The forest floor is covered with a thick mat of leaves and needles. In cultivation, they still seem to enjoy a thick layer of mulch to help regulate moisture levels and to keep the soil cool through the heat of summer. Unlike other grapes, muscadines enjoy a moderate level of fertility. During the early years, nitrogen is the only nutrients they require.

Fertilizer should be applied one time each in early March, May, and July and placed 12 to 18 inches from vines. Select only one fertilizer for each application. Once a vine is 4 years old or older, it should receive 3 to 5 pounds of 8-8-8 or 13-13-13 fertilizer in early March. As soon as you see that fruit has set, an application of nitrogen should be applied.

Training and Pruning

Muscadine grapes should be planted during the dormant season (December through February). One- and two-year-old plants are available but two-year-old plants do appear to be more vigorous. No soil preparation is needed for muscadines, but they do benefit from the application of and organic mulch and require good drainage.

There are two main training systems commonly being used to train muscadines. The cordon system for muscadines is similar to the one used on bunch grapes. One of the main differences is the spacing.

Muscadines are much more vigorous and require more space. On the cordon system, the plants are spaced 20 to 25 feet apart in the row and the rows are spaced 10 to 12 feet apart. The other difference is the spur development. With bunch grapes, select a 1-year-old twig and prune it back to the two buds every six inches, but the spurs are allowed and encouraged to branch until a mass of possible 6 or 8 spurs are remaining at each spur location. Each year, the spur cluster is pruned back to 4 to 8 subspurs with 2 to 3 buds each. Remember, too, when spur pruning that grapes produce on new growth from buds on last year's wood. Wood that is 2 to 3 year's old will not produce like last year's wood.

The other training system is the modified Geneva Double Curtain. This system uses 2 wires spaced about 4 feet apart on the top of 5 ½ - to 6-foot posts. The vines can be planted 15 to 20 feet apart with the rows being 10 to 12 feet apart.

The vines are trained to the top of the trellis and then encouraged to branch, developing a T, where the spurs are to originate. Each year, the vine is pruned back to the lateral, leaving 4 spurs with 2 to 3 buds each. As growth begins in the spring, the strongest shoot on each spur is selected and allowed to grow down its assigned wire. As the vines grow, they will meet the adjacent vine somewhere in the middle. This type of spur pruning is easy to manage and seems to work well for muscadine grapes.

Harvesting

Muscadine grapes are best harvested when fully ripe. You will usually see a color change and the fruit will begin to soften slightly. Because the small clusters rarely ripen all at once, they are harvested by hand or with a catching frame ( a light frame covered in fabric), which is hung under the vines as the vines are shaken or bumped to dislodge the fruit. Harvesting will need to be done 2 to 3 times until all the fruit has been removed.

Growing Muscadine Grapes Made Easy

Olby Beauchard is a grape growing expert and wrote the above article. He is also a contributing author to [http://www.grapegrowingformula.com]. This site provides information and tips on grape growing and wine making. Want to learn more about how to grow grape? Visit my website [http://www.grapegrowingformula.com/growing-muscadine-grapes/] for helpful tips and information on growing, planting, and caring for your own grapes.

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Orlando - Off the Beaten Path: Discovering Central Florida Without Visiting Any Theme Parks

One of my husband's favourite places is Florida, since he is an avid golfer and likes to get away from the cold Canadian winter for his birthday in early December.

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For a while now we had planned to visit Orlando, but neither one of us are into theme parks. So there was the challenge for me: would we be able to visit Orlando without setting foot into Disney or Universal Studios? For someone as curious as me this was a suitable challenge and I had been doing weeks of searches on the Internet and communicating with the Orlando Convention and Visitors Bureau to find out about interesting destinations off the beaten path.

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Well, I am happy to say, we arrived back safely yesterday from our trip, and the trip itself was quite an adventure since we decided to drive from Toronto to Orlando, about 2100 km each way! Actually, the drive was not as painful as I expected. The drive through Pennsylvania and West Virginia was nice and hilly, and I particularly enjoyed coming over the ridge of the Appalachians, right where Virginia and North Carolina meet, where you get a beautiful view of the piedmont area around Winston-Salem that spreads out towards the Atlantic in front of the mountain chain.

And I am even happier to say that in the 14 or so days that we spent in Orlando, not only did we get to play a lot of golf (to make my husband really happy...;) - including Mystic Dunes, Champions Gate, Royal St. Cloud Links, Hawk's Landing and Timacuan Golf and Country Club, not to mention the Walking Hall of Fame experience of the PGA Father Son Challenge at Champions Gate, but I also got to explore some really interesting places, destinations I would not have expected in Orlando and its surrounding region. I also had a chance to do an interview with GolfOrlando to get a much better idea of why Orlando is called "The Ultimate Golf Theme Park".

We started off our first week with a visit to the Orange Country Regional History Center, which gave us a suitable historic background of Orlando and Central Florida. Then, for some sociological and cultural insights, we visited the Well's Built Museum for African American History and Culture in Orlando. To top off our first day of exploration we enjoyed a walk around picturesque Lake Eola in downtown Orlando.

The next item on my off-the-beaten path agenda was a discovery of the City of Winter Park, a beautiful suburb of Orlando, reminiscent of Old European towns. I also went on the Winter Park Scenic Boat Tour, which was an entertaining, informative and visually appealing excursion.

The adrenaline revved up significantly on our next outing: a very high-speed airboat ride at Boggy Creek, that was followed up by a much lower speed swamp buggy ride in a custom-built monster truck that took us through authentic Florida landscape.

After our golf outing at the Royal St. Cloud Golf Links we enjoyed a wonderful picnic by the waterfront in sunny downtown Kissimmee. Then, on a beautiful Sunday morning we drove about an hour outside of Orlando to reach the quaint town of Mt. Dora, where I hopped on the "Herbie Express", part of the Mt. Dora - Lake Eustis Scenic Railway.

From midweek in the second week onwards the weather took a turn for the worse. While planes were sliding off runways in Chicago and record temperatures were registered in the mid-western states, we were freezing in Florida where the mercury hovered around 68 to 70 degrees Fahrenheit (around +20 degrees Celsius). So I bought a rain jacket, and determined not to let the freezing cold interfere with our plans, we headed out to continue our explorations.

On a day that was forecast to be rainy, but just ended up being a bit grey and clammy, we went out to discover Loch Haven Park, Orlando's center of science, art and culture. We then continued our explorations further south to discover some of Orlando's historic neighbourhoods and parks such as Lake Cherokee and Lake Lucerne.

As the drizzly weather continued, we went on to visit Florida's Natural Visitor Center in Lake Wales, about an hours drive south of Orlando, where I got a really good understanding of Central Florida's citrus industry. I spent the afternoon in another famous attraction in Lake Wales which holds two National Historic Landmarks: the Historic Bok Sanctuary, where I got to see the beauty of the Bok estate and its historic carillon tower, combined with a tour through the historic Pinewood Estate, which was decked out in full Christmas decorations.

During these 2 weeks in Florida, we got exposed to a lot of its plants, flowers and wildlife, much of which you run into casually even while playing golf or picknicking by the waterfront. Florida has a surprising amount of natural diversity and I enjoyed watching the various types of birds, lizards, and squirrels. The only thing we didn't get to see was a live alligator (with the exception of the well-hidden rear end of a small alligator during our swamp buggy tour - unfortunately I couldn't even get a good picture of that one..).

On our drive home, on a bright sunny day (of course...), we stopped off in St. Augustine, a historic town founded by the Spaniards in the 1500s, and the oldest continuously inhabited town in the United States - a mighty photogenic place, I should add.

So, you ask, is it possible to spend 2 weeks in Orlando without even setting foot inside a theme park and still have a good time? Well, based on the above itinerary I'd say that my plans to explore Orlando off the beaten path came to full fruition.

Mission accomplished.

Orlando - Off the Beaten Path: Discovering Central Florida Without Visiting Any Theme Parks

Susanne Pacher is the publisher of a website called Travel and Transitions (http://www.travelandtransitions.com). Travel and Transitions deals with unconventional travel and is chock full of advice, tips, real life travel experiences, interviews with travellers and travel experts, insights and reflections, cross-cultural issues, contests and many other features. You will also find stories about life and the transitions that we face as we go through our own personal life-long journeys.

Submit your own travel stories in our first travel story contest (http://www.travelandtransitions.com/contests.htm) and have a chance to win an amazing adventure cruise on the Amazon River.

"Life is a Journey Explore New Horizons". The story with photos is published at Travel Stories and Photos (http://www.travelandtransitions.com/stories_photos/orlando_off_the_beaten_path.htm).

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Deep Dish Apple Pie with Brandy Pecan Crumb Topping

This is one of the best apple pies ever, with a candied pecan crumb topping. It is a deep dish pie that can be made in a cast iron skillet for that rustic look, and it helps make a great pie crust. You can even leave it in the skillet to cool and serve it that way at tableside. If you would like to serve it with a generous portion of vanilla ice cream that would be fine or some would say even better. Enjoy!

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Here is the recipe for the pastry dough:

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1 1/2 Cups all-purpose flour

2 Ounces of granulated sugar

3/4 Teaspoon salt

1 1/2 Sticks of cold unsalted butter

4 to 6 Tablespoons ice water

To make the pastry dough: In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together.

You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with.

For the filling:

3 Pounds of fresh Gala Apples

1/2 Cup firmly packed brown sugar

1/4 Cup granulated sugar

2 Tablespoons of whole butter pieces

2 Tablespoons all-purpose flour

1 Tablespoon fresh lemon juice

1 Teaspoon cinnamon

1/4 Teaspoon of vanilla bean paste

1 Ounce of Brandy

To make the filling: Peel and core the apples. Cut the apples into 1/2-inch wedges and in a bowl toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy,flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe.

For the topping:

2 Tablespoons of room temperature butter

2 Ounces of light brown sugar

1/2 Ounce of Brandy

2 Tablespoons all-purpose flour

1/2 Cup pecans chopped fine

1/4 Cup of walnuts chopped fine

To make the topping:

In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping.

To assemble the deep dish apple pie: You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with Blue Bell vanilla ice cream. Enjoy!

Deep Dish Apple Pie with Brandy Pecan Crumb Topping

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.bellaonline.com/site/desserts

LE CORDON

Naturalizer Beacon Mary Janes - Classy, Elegant and Comfy

I'm not much of a heel-wearer myself, living quite the casual life, however there are times when dress-up is necessary and even fun. On those occasions, instead of dreading an evening of sore feet, I have my collection of cute yet comfy heels that I can count on for looking good and keeping me from wanting to scream my head off in pain at the same time. If that's not a winning combo, what is?

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The go-to heels in my closet are a well-loved pair of black Naturalizers. Now they're getting a little worn and it's time to start looking for a replacement, which I have to say, I do believe I found. The Naturalizer Beacon is so beautiful, I keep looking at the pictures of it from all angles and can't decide which angle I like best.

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It's a shiny shoe which is certainly a fun change from my usual matte black. It comes in dark brown or black shiny leather with faux stitching as a decorative accent on the strap and around the styling detail at the toe. I love this shoe because it's less chunky than my usual choice, making it more feminine and infinitely more elegant. Yet the Mary Jane of it keeps it looking cute as can be. The high points of this shoe are:
Soft, smooth lining aids in drawing moisture away to keep your feet dry. Lightly padded footbed means all-day wear and lasting comfort. Sturdy heel sits on a durable non-slip outsole for sure footing with each step. A not too high 2 1/2" heel. Wonderfully light for a shoe at only 7 oz.

Don't know about you, but I love shoe reviews (tells everything you need to know really) and what I see are a boatload of satisfied customers. From "surprised at how comfortable these are" to "I can wear these all day", that's music to my ears and I'll bet to yours, too. And if you're afraid they sound too dressy with the shiny finish, there's a Kindergarten teacher who loves her Beacons and is able to wear them all day at school (so not too fancy and has to be comfy to chase a bunch of little kids around!). And at under , these shoes are a bargain.

Naturalizer Beacon Mary Janes - Classy, Elegant and Comfy

To see the Beacon and other great Naturalizer shoes, visit Mary Jane Shoes For Women for a huge selection of Mary Janes. Our Black Mary Janes are our most popular section, so give that a look-see while you're there.

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Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

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Frozen Summer Peach Ice Cream Surprise Recipe:

LE CORDON

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.

Frozen Peach Dessert Surprise Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

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The Right Wine For Your Food

My wife and I have always had a keen interest in gastronomy and moved towards becoming experts in the field. We both became chefs and dedicated most of our time and life to good eating and drinking. Furthermore, our purpose has always been to create a tool or environment that can make a difference in people's lives.

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In keeping abreast with the news and conducting regular research in the food and wine industry, we observed an interesting common denominator among many food and wine enthusiasts. We discovered that when it comes to wine most people do not have a clear idea of what wine to buy at a market or order at a restaurant, and often times they're disappointed with their choices.

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Obviously, with the number of choices of wine out there, it is not always easy to know what wine to purchase when you go to the market. But our research concluded that the problem or challenge isn't always the fact that there are too many choices. The problem comes from the ego of the individual. We saw people going up and down the aisles looking here, and looking there and end up either not buying anything or just pick up a bottle with an unsatisfied look on their face. Not one, not two, not three but dozens of people at a time. Many times I couldn't help myself but walking up to them and suggest a couple of wines. One time I helped 4 customers in a store to buy 37 bottles of wine. They were so relieved that somebody who knew about good wine was there to help them out. It was interesting and even funny, because right after these bottles were bought, the staff was there, very surprised, to quickly fill the empty spaces.

So, to make life a little easier, we decided to create a comprehensive wine guide called "The Right Wine For Your Food," that informs the public of what wine goes with what food, how it tastes, and even where to buy it. This way the person that is planning to go to the market or a restaurant knows exactly what wine to buy or order with confidence, and feel good about it.

When we make someone feel good, we know we have accomplished our purpose.

The Right Wine For Your Food

Mike Samii,
Cordon Bleu Chef/Author

To obtain our e-book "The Right Wine For Your Food," and get easy access to a directory of 279 types of food and 80 types of impressive wine, all with just a click of a few buttons, visit us at http://www.tastefullyamerican.com

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Orlando Boat Dealers

There are quite a few boat dealers in Orlando selling various types of boats. When purchasing a boat it is important to create a mental checklist of what your needs are. Will you be using it mostly for fishing? Skiing or wake boarding? Or to bring the family out for nice leisurely cruise now and again. The options are limitless and these days boats are breaking free of being classed solely into one category. These crossover boats provide the best of all worlds; be it skiing, fishing, speed, etc. When choosing the brand of boat to buy quality is key. We have presented here a list of Orlando boat dealers and the types of boats they carry. Hopefully this will provide a bit of insight and make your buying experience more informed.

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When you have decided what kind of boat you might want to buy you must then determine your budget. Don't go to any boat dealers until you know exactly what you are willing to spend - Buyers remorse is never fun. Decide if you will finance the boat or pay cash? If you decide to finance your boat, check out the various financing options in advance. The boat dealer might have financing available, but at what interest rate? A boat financing company can provide you with a quote and help you determine what you qualify for.

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Now you are ready to go shop and possibly demo a few boats. Take a look at the boat dealers listed below to give you a point to start from. We have not included every Orlando boat dealer but these are the major players.

Boat Dealers In Orlando

Boat Tree - Authorized seller for Regal boats. They have pleasure boats and a decent selection of fishing and sport boats. Other carried brand names are Nautic Star, Clearwater, Hydra Sports, Key Largo, Silverton, Tige, Rampage, Weeres and Carver. Boat Tree has dealerships in Orlando, Port Canaveral and Sanford.

Parker Boats - Pleasure and fishing boats. They carry Boston Whaler, Triton and Sea Ray. Parker Boats has dealerships in Orlando and Daytona.

Southeast Correct Craft - Top notch ski boats. They carry Nautique and they also sell Sea-Doo.

Velocity Powerboats - Have the need for speed? Velocity has top of the line racing boats as well as crossover fishing boats. They are located in Sanford.

Boats-N-Such - Diverse selection of new and used boats. They have Century, Bryant, Monterey and Key West fishing boats.

Boat Tune - Various pleasure boats, power boats, fishing boats, and deck boats as well as parts. They have Stingray, Sedona, Sea Fox, SouthWind and Azure.

BMC Boats - Wide variety of new and pre-owned boats. They sell Cobia, Baja, Bayliner, Chapparal, Hurricane, Maxum, Polar, Sea Pro, Trophy and Sweetwater.

Happy hunting!

Orlando Boat Dealers

Boat Dealers Orlando is a blog with information on Orlando Boat Dealers.

ORLANDO

Coconut Ginger Ice Cream Recipe - This Is A Must Try, It Is Excellent & Very Easy, Great Kid Recipe

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

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This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

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Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Coconut Ginger Ice Cream Recipe - This Is A Must Try, It Is Excellent & Very Easy, Great Kid Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Orlando Vacation Home - The Top Reasons to Rent a Home

If it exists in the housing market you can find it for rent in Orlando. Orlando, the vacation of dreams for millions of Americans can be much more fun, relaxing and cheaper if you stay in one of the many vacation home rentals in Orlando.

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There all kinds of homes, villas, and timeshares to rent in the Orlando area. One of them is certain to meet your logistical and financial needs. Here are some factors to be considered when renting a home in Orlando.

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SIZE.From one to four bedrooms, full kitchen, a loft, backyard, covered garage, whatever you want it can certainly be found in Orlando.

LOCATION. Whatever your desires, close to the action or away in a peaceful location, Orlando is a city that can accommodate any lifestyle.

COST. This is a generality of course but overall for a week in Orlando it is cheaper to find a home for rent than to stay in even a mid price hotel.

SERVICES. I know what you are thinking. Do I have to make the bed too? Actually no you don't. Laundry, housekeeping are all handled for you so you don't have to be bothered.

FOOD. There are a lot of folks who don't want to cook while on vacation-that's fine. But if you are into saving some money you need to consider a vacation home that allows you to cook as many meals as you want there in a full kitchen. Eat breakfast at home head out for the parks and lunch and back home for late dinner. For a family of four you just saved at least 0.00

PETS. A lot of families have to travel with their pets-the cost of a kennel for a week is horrific. They are welcome in most homes but not in most hotels.

To maximize your stay in Florida, getting a home in Orlando for rental during your vacation is not only cost-efficient but will also prove to be highly comfortable for the entire family.

Orlando Vacation Home - The Top Reasons to Rent a Home

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How to Make a Great Pasta Recipe With Leftover Chicken

If you have leftover breast, thigh, or another part of the bird, you might be wondering what to do with it. After all, you cannot make leftover poultry into a chicken cordon bleu. The perfect solution is to combine your leftover poultry with pasta and a few other ingredients and make a delicious pasta dish. This certainly makes more sense than giving it to the dog!

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Leftover cooked chicken only needs to heat through since it is already cooked and further cooking will only dry it out, so you will need to add it to your recipe at the end and just warm it through. You can use any kind of pasta you like for this recipe - macaroni, penne, and spaghetti are just a few options. Cook the pasta as directed on the package and make the sauce while it cooks.

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How to Make the Pasta Sauce

Use a readymade sauce or make your own with tomato sauce, fresh herbs and perhaps some vegetables. The fastest way to cook the vegetables for a sauce is to finely dice them and saute them in oil or butter. Zucchini, carrot, onion, garlic, broccoli, bell pepper and mushrooms all work well. Season the vegetables with salt, pepper and perhaps some chili powder or Tabasco sauce if you fancy a spicy kick.

Combine the sauce and the cooked vegetables, and then add the chicken and perhaps some cream cheese or sour cream and stir the mixture well. Once every component in the sauce is warm, it is done. When the pasta is cooked, drain it well and toss it with the sauce. You can serve this delicious recipe to the family and rest assured that they will love it. Serve some grated cheese on the side so they can sprinkle it over the top.

Feel free to add other meat to this dish if you want because chicken is versatile enough to combine with various other ingredients such as chopped ham, cooked bacon, or even slices of sausage.

If you have some cooked beef to use up, you can add that to the recipe as well. You might not think that chicken would go with beef but think about pizzas where these meats are often used together. The great thing about pasta recipes is that you can often use up your leftover meat and vegetables and the tasty sauce makes everything taste fresh rather than leftover.

Other Uses for Leftover Chicken

You can use the leftover meat to make omelets or add it to a stir fry. You can even make a baked chicken rice recipe by cooking some rice and transferring it to a glass dish with some cooked chicken and a sauce. Bake it until the rice is crispy around the edges and everything is hot and cooked through. Twenty minutes at 400 degrees F is usually sufficient.

This is especially nice if you grate some cheese over the top before putting the dish in the oven. Melted cheese toppings work nicely with pasta and rice dishes and you can try mozzarella, cheddar, blue cheese or anything else you like.

How to Make a Great Pasta Recipe With Leftover Chicken

Whether you fancy making an easy baked chicken rice recipe or a delicious chicken cordon bleu to impress your family or dinner guests, there is no doubt that boneless chicken is simple to work with and versatile enough to use in many kinds of mouthwatering recipes.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Quick Napoleon Dessert Recipes

A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

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You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.

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Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef's recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.

Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons.

1 Package of frozen puff pastry dough

2 Packages of Vanilla instant pudding

1 Bottle of a good chocolate fudge or chocolate drizzle

3 Ounces of confectioners sugar

Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.

To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.

If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.

Quick Napoleon Dessert Recipes

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

LE CORDON

Veal Scallopini Saltimbocca with Bleu Cheese Polenta

This is a Veal Scallopini Saltimbocca recipe served over a Bleu Cheese polenta. If you like veal and polenta dishes, I would highly recommend this dish. It is a classical Italian dish with the extra kick of Bleu Cheese. Enjoy!

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Ingredients for the Bleu Cheese Polenta:

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1/2 Cup of Course Polenta

1 Cup of Chicken stock

1 Cup of Milk

1 Ounce of Butter

2 Ounces of Onion

2 Ounces of a good Bleu Cheese

Salt and Pepper To Taste

Start with a deep side sauce pan and sweat your onion in the butter. You will then add your polenta and cook for about 1 to 3 minutes. You will then add half of your your chicken stock and reduce by half and then repeat. You will then need to adjust the salt and pepper content for your taste and cook for about another 5 minutes and then cover off of the heat. It will continue to carry over cook, while you prepare your Saltimbocca. You can check on it from time to time and give it a stir. Do not forget to add th bleu cheese right before you serve.

Ingredients you will need for the Veal Scallopini Saltimboca dish:

1 6 ounce of Veal Scaloppini, pounded veal cutlet

1 to 2 ounces of all purpose flour, for dredging

2 ounces of Marsala sweet wine

2 ounces of Parma prosciutto

3 to 4 ounces of brown veal stock. You can find at any whole foods market or Upper end grocery stores

1 ounce of butter

3 to 4 sprigs of fresh parsley

1 ounce of sage leaves

To Taste Salt and Black Pepper

Wooden Toothpicks

Make sure that the veal cutlet is pound out well, and that it is even. You will then salt and pepper the veal cutlet. Once that is done you will add the prosciutto, and sage leaves to the cutlet and attach with toothpicks in the center of the cutlet. You will then dredge the cutlet into the flour, and remove any excess flour from the cutlet. You will get a saute pan and add it to a medium to medium high heat. Once the pan is warm you will add some canola oil and heat for about 10 seconds or until hot and cook the veal cutlet until it is done. It should take about 3 to 5 minutes on each side. % minutes is the maximum I would go on either side you do not want to over cook this dish. Remove the cutlet from the pan and cover in a dish to keep it warm, You will degalze the pan with a Marsala wine and add the brown veal stock and heat, once it is well heated you will removed and add the butter off of the heat swirling in the pan until melted.

You will then get ready to plate your meal. First you will add the bleu cheese to the Polenta and give it a gentle stir. You will take your saltimboca and remove the toothpicks, slice, and plate in wedges around the Polenta. You will then add the sauce, and serve.

Veal Scallopini Saltimbocca with Bleu Cheese Polenta

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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What You Should Know About Culinary Arts Schools

It takes dedication to become a chef. Many people entertain the idea of becoming a chef and owning their own restaurant but few actually make this dream come true. Even fewer individuals make their restaurant a success. You may know how to chop an onion or sauté some vegetables but that isn't enough. Before you go looking into culinary arts schools, you are going to need a lot more information in order to make such an important decision.

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The best culinary school can only teach its culinary students so much. There has to be a will and drive to succeed. Being a chef means checking your ego at the door, at least while you are learning. There is no such thing as a weekend off and the hours can be late. You will have to clean, cook and prepare food long before your first customer sits down to order a meal. You can expect to work holidays and work more than a forty hour week.

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Culinary arts schools vary across the country and the world but if you are determined to go ahead and know what is in store for you, then you cannot go wrong with the Le Cordon Bleu Culinary School offered at many campuses across the world. They have what it takes in order to teach you how to become the award winning executive chef that you want to be. The program can be found in many different states and you will not regret gaining admittance.

The programs at Le Cordon Bleu are divided into three different course programs. The Culinary Arts program, Patisserie and Baking, and Hospitality and Restaurant Management. If you can afford the time and money to attend all three programs, then you will be ahead of many culinary students in the industry who elect to just attend one program.

It is a great way to learn all facets of the industry. You will be well rounded in different cooking and baking techniques, as well as learning the skills needed to run your own restaurant.

Culinary arts schools are not cheap nor are they quick. It takes time to become an chef. You will want to choose a program that is accredited and has a high success ratio from former students.

Small factors such as these can make the difference between being a mediocre chef and being someone who commands respect from the culinary community. With hard work and determination you can get your culinary degree and perhaps be the next big television cooking star or be in command of your own five star restaurant. Good luck and try to enjoy what you are cooking!

What You Should Know About Culinary Arts Schools

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An Easy To Make Mushroom Cashew Chicken Stir-Fry Recipe

Boneless chicken is some of the most versatile meat you will ever find today. You can do so many different things with it to prepare a nice hearty and healthy dish. Whether you want to prepare the main course, a side dish, pasta or easy chicken salad recipes this type of meat is delicious. You can add different types of ingredients such as herbs, spices, fruits and vegetables to chicken to prepare various flavors and aromas that just about anyone will love to eat.

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Chicken Recipes provide Economical and Healthy Meal Planning Ideas

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Whether you want to cook, fry, bake, broil, poach, roast or grill chicken recipes they will provide you with the most economical and health meal planning ideas. You can prepare dishes to feed a hungry crowd whether you are feeding your family or a roomful of party guests.

Chicken is the perfect choice of meat to serve. For instance, you can use this recipe to create a delightful combination that will please just about anyone. Here you can combine the various flavors of boneless chicken breasts, mushrooms, cashews, cabbage, and onions in a bed of Chinese fried noodles. Getting the kids to eat their vegetables is much easier when you prepare by stir-frying your meal. Any dinner or party guests are sure to be surprised and delighted with this delicious blend of flavors.

Recipe for Mushroom Cashew Chicken Stir-Fry

What You Need
1 pound boneless thin sliced chicken breasts 2 Tablespoons soy sauce 1 Tablespoon cornstarch 4 Tablespoons vegetable oil ½ teaspoon salt 1 medium chopped onion ½ pound trimmed sliced mushrooms 1 small shredded cabbage 1 teaspoon sugar 2 cups cashews 1 teaspoon cornstarch ¼ cup soy sauce Chinese noodles 3 ounce

How to Make It

Using a large mixing bowl add the thin sliced chicken breasts, 2 tablespoons soy sauce and the 1 tablespoon cornstarch, stir to combine and then allow it to sit for about 15 minutes.

To your stir-fry wok or a large heavy skillet or saucepan over a high heat setting, you will add 2 tablespoons vegetable oil to heat. Add the chicken slices and then stir-fry until the meat is firm and white.

Add the onions and mushrooms and then continue to stir-fry until the vegetables are tender and soft. Remove meat and vegetables from the pan after cooking and allow oil to drain from them.

Add the remaining 2 tablespoons of vegetable oil to the wok to heat. Stir in the shredded cabbage and sugar. Continue stir-frying for about 3 to 4 minutes or until cabbage is tender yet crisp.

Return vegetable and cabbage mixture to the wok to heat. Add the cashews and then toss to combine the ingredients. Add the remaining teaspoon cornstarch and the soy sauce and stir into the mushroom cashew chicken stir-fry mixture.

Cover with lid and steam for 1 minute. Uncover and stir while forming a slightly thickened sauce. Sprinkle in the Chinese noodles and then serve.

An Easy To Make Mushroom Cashew Chicken Stir-Fry Recipe

We always include chicken in our meal planning lists whether we want to make some easy chicken salad recipes or even while making a delicious chicken cordon bleu. We have many different ideas to share with you on our website, so visit us today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Shaker Style Cooking - How to Make Smoked Chicken Thighs

The Shakers are a Quaker splinter group and they flourished in the mid-1800s in the east of the United States. They originally came from England and believed that God could be found within, rather than via rituals or clergy, also believing strongly in hard word, frugality, and honesty. Shaker furniture is perhaps better known than Shaker cuisine and this furniture tends to be durable, functional, and rather plain.

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Shakers eat well, needing their energy for furniture-making, farming and other work, and the sexual equality they believe in means the men are just as likely to be the ones cooking, although sometimes they will be doing the heavy work such as farming simply because they have more physical strength for it.

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Tasty Shaker Ingredients

Fresh ingredients like milk, eggs, and meat come from the farms and Shakers eat a wide range of tasty meals. Chicken is a favorite and the following smoked chicken recipe has an amazing flavor. You will need a grill to make this.

The following delicious recipe serves four people and the marinade is primarily flavored with shallots and cider vinegar. The best woodchips for smoking are apple wood, but hickory or maple will do fine too.

Serve this tasty dish with a homemade potato salad or some slaw, if you like. This is a great meal for a warm summer day when you want to make something a bit more exciting than plain grilled chicken breast or chicken thighs.

What you will need:

1/4 cup extra virgin olive oil 1/2 cup cider vinegar 2 chopped cloves garlic 3/4 teaspoon salt 2 lbs boneless, skinless chicken thighs (trim off any extra fat) 2 chopped medium shallots 1 cup hickory or apple woodchips

How to make them:

Whisk the oil and vinegar with the salt, and then stir in the garlic and shallots. Add the chicken and toss it well to coat. Cover it and let it marinate for up to three hours in the refrigerator. Soak the woodchips in water for twenty minutes, and then shake the excess water off.

Fold a twelve by twenty inch sheet of heavy aluminum foil in half to get a twelve by ten inch piece and put the wet woodchips in the middle. Fold the ends up to make a packet. Put this packet on the grill burners, under the grill rack and pierce the top with a skewer or knife several times.

Close the lid and turn the heat to high. Let the grill heat up for fifteen minutes or until you can smell the smoke and see it coming out from under the lid. Put the chicken on the grill, discarding the marinade, and grill it for about seven minutes per side or until it is cooked through. Serve the smoked chicken thighs hot or chilled.

Shaker Style Cooking - How to Make Smoked Chicken Thighs

If you enjoy cooking with chicken, you might want to make a tasty baked chicken rice recipe or even something like chicken cordon bleu for your family to enjoy tonight. Chicken is versatile, economical, and bursting with delicious flavor.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Five Best Orlando Florida Apartments

Hotels and resorts have always been the preferred choice of travellers to Orlando, but in recent times the Orlando Florida apartments have come up as a much better alternative. Catering to the particular need of the visitors, there are several types of apartments in Orlando. The Orlando apartments for rent are available at various price ranges to suit the budget of everybody. Based on the features and price, here's the list of five of the best apartments in Orlando.

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Camden Reserve
If you are fond of waterfront Orlando apartments, look no further. Priced moderately around 3 to 3, Camden Reserve offers you one or two bedroom apartments with a range of features like balconies, private patios, vaulted ceilings and large walk-in closets. A pet friendly neighborhood, for recreational activities it includes amenities like a fitness center, a tennis court and also a resort style swimming pool. With the apartments being minutes away from the Orlando International Airport, East-West Expressway and the theme parks, its location is an added bonus.

ORLANDO

Oakwood Apartments
One of the best Orlando Florida apartments, Oakwood apartments offers comfortable living with the most modern amenities amidst a natural setting, which is sure to please even the pickiest of customers. Along with fully equipped one and two bedroom apartments, it also offers two huge pools, a jogging trail, a temperature controlled spa, tennis court, gym, clubhouse and many other facilities. For such high quality living, the apartments are priced modestly at 5-5.

Arbors At Lee Vista
One of the finest Orlando apartments for rent, The Arbors at Lee Vista is a perfect amalgamation of style and comfort. Located within three miles of the Orlando International Airport, restaurants and shopping facilities are also located quite nearby. You can choose from fully furnished one, two or three bedroom apartments, some of which have been renovated and equipped with special energy saver appliances. Apart from a fully equipped fitness center and a business center, it also offers amenities such as spa, heated lap pool and a lagoon styled pool. The apartments are priced around 1-,144.

Camden Orange Court
For those looking for luxury living at the heart of the city, Camden Orange Court is the best bet with the apartments priced at 9-,344. It offers modern living in urban styled apartments with features like stainless steel appliances, fixtures having nickel plating, large showers, and also granite countertops. For recreation, it offers a surround-sound DVD theatre, a high end swimming pool and much more. Well connected by all forms of transportation, shops and restaurants are just a stone's throw away.

Northlake Park Luxury Apartments
Regarded as one of the most desirable Orlando apartments, the Northlake Park Luxury Apartments in Lake Nona offer the comforts of resort style living. Priced at around 0-,360, you can select from fully furnished one, two or three bedroom apartments and also enjoy facilities like fitness center, business center, picnic area, swimming pool, and private access to the lake, and also an elementary school.

Five Best Orlando Florida Apartments

If you are looking for Orlando apartments, internet is the best place to look. For hassle free experience finding Orlando Florida apartments, get a local realtor who is experienced. Good apartments are available in plenty, but you have to rely on the best resource there is. There are quite a few Orlando apartments for rent as well if you are not looking to buy one right now.

ORLANDO

Texas Brown Raisin Bread Recipe

I am used to having this bread around the Easter holiday. Along with the deviled eggs, and ham, bacon fat green beans, and pies of all types. I guess this was around for all of the people who didn't like to eat all of the sweet desserts, and wanted something sweet, but not too sweet. This recipe can be used all year round for breakfast with a little slab of real butter, or a slice of American cheese will go just fine as well. This is a fairly simple recipe to make and it will make about 3-4 loaves depending on the type of pan you use.

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Ingredients you will need:

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3 Cups of raisins

1 Cup of brown sugar

1/2 Cup of butter

2 Eggs

1 3/4 Cups of buttermilk

2 1/2 Cups of whole wheat flour

2 1/2 Cups of all purpose flour

4 Teaspoons of baking powder

1 Tablespoon of good vanilla bean paste

1 1/2 Teaspoon of salt

1 Tablespoon of orange zest

1 Cup of brown sugar applesauce

You will need 3-4 baking pans, and 2 large mixing bowls, and non stick spray, and wire cooling racks. You should preheat your over to 350 at this time. If you have a gas oven you may need to lower the temperature 10-15 degrees or even more if it cooks really hot. You don't want to burn your delicious raisin bread.

In a large mixing bowl you will combine the sugar, soft room temperature butter, eggs, raisins, applesauce, orange zest, vanilla bean paste, and buttermilk. You will mix well and set aside for a few minutes while getting your other ingredients ready.

In the 2ND mixing bowl you will sift all other dry ingredients flour, salt and baking soda together. you will add about 1/3 to the first mixing bowl of wet ingredients and mix until incorporated. You will do this 2 more times until all of the dry is mixed with the wet ingredients. You will just need to be careful not to over mix this dough or it will not rise, or be fluffy as the end product.

In your baking pans you spray the non-stick spray, and then you will divide the batter evenly between 3-4 pans. If you want a thicker bread you can use 3 pans, the bread will rise out of the top for a more rustic appearance, but the bread will be more dense. You will have to pay closer attention to the doneness with large toothpicks or skewers, by checking the centers to make sure there is no wet dough coming out on the toothpick after you insert, and pull it out. If you are using 4 pans you will still have to keep an eye on them, but just not as much, and you will still have to do the toothpick test for doneness.

You will bake around 10-15 minutes and then rotate around in the oven for a more even cooking. You will want to check in another 10 minutes to see how the bread is coming along. You do not want to overcook! When your bread is done you will remove the loaves from the oven, and the loaf pans, and set them on wire racks until cooled. If you have a bread slicer that works the best, or make sure that you are using a serrated knife. Slice, and serve with butter, or whatever you desire. Enjoy!

Texas Brown Raisin Bread Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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Grape Pruning

In order for you to produce a healthy vineyard chock full of luscious grapes, you will want to discover the techniques to prune grape vine. This short article will hopefully provide you a clearer understanding of this grape vine pruning process.

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"All first-year-old canes that grew along the cordon shall be pruned back to either three to five-node spurs as fruiting wood or one-node renewal spurs as vegetative wood. The removed end of the spur should measure at least pencil size in diameter. Renewal spurs produce vegetative shoots that are used for the following year's fruiting wood. Grapevines can be considered to be mature and fully productive in year three. Dormant pruning should be finished starting in late February through March. 1-year-old wood (the previous summer's growth) shall be pruned back to three to five nodes per spur. The spurs should be evenly spaced along the cordon."

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Legend:

Cane: These are shoots that are mature and have attained all or most of their full length. Dormant canes are the previous season's annual growth.

Shoot: These are the new green growth that develops from buds during the growing season and they mature to form canes.

Spurs: The basal portion of a cane after it's cut back to a length of one to four buds.

If you are just starting out pruning grape vine, the best way is to make sure to follow instructions. Grapevines can become quite wild. If left on their own and unattended, grapevines will grow at an incredible, rapid pace which leads to overgrowth of vegetation and a low crop of fruit. Hence, you will want to have tools such as loppers and hand saws to remove unwanted shoots and wood from your grape vine.

Grape Pruning

"Want to Discover How to Grow Grapes? Finally! A resource that takes you by the hand and shows you everything you ever needed to know about growing grapes!" - Grape Pruning. http://www.grape-vineyard.com

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Orlando Florida Fishing - "Redfish Capital of the World"

When visitors think of Orlando and Central Florida, they imagine the
exciting attractions, breath-taking roller coasters, and swimming with the
dolphins. What many people don't know is that fishing in the Orlando,
Florida area is just as exciting. The Central Florida East Coast is also
named the "Redfish Capital of the World". The area is beautiful, quiet,
and relaxing. It offers visitors a different experience of Central Florida
and the Orlando area.

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Orlando inshore saltwater fishing is in one word, "incredible." Within a
short drive from the area attractions, visitors can find some of the best
fishing in the state, not to mention the best Redfishing in the World.

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Just
45 minutes from Orlando, Florida is a fishing estuary, called Mosquito
Lagoon, that is second to none. This area of Central Florida offers both
beginners and expert anglers the opportunity to catch record sized
Redfish, Sea Trout, Snook, Tarpon and more. You're sure to see "tailing"
Redfish, Snook hiding in mangroves, rolling Tarpon, Sea Trout, as well
as Dolphins, Manatees and many other animals in their natural
environment.

Redfish, one of the more popular fish species in the area, and one that
most anglers and fishing guides target, are exceptional fighters and can
be caught year round. Also known as Red Drum, these fish can exceed
forty plus pounds during the summer when they gather and spawn.
During the winter months, Redfish catches normally run in the three to
twelve pound range. Fishing guides can catch numerous Redfish per
charter, and stories of one hundred Redfish per day is not unheard of.
The crystal clear, gin like color of the water during the winter makes
sight fishing, and finding fish much easier for the trained eye. Guides on
the Lagoon have the ability to spot the fish much faster than an
inexperienced angler.

There are many excellent fishing guides in Orlando and Central Florida.
Most are very competitive and offer a high quality, exhilarating fishing
experience. Hiring a professional guide to take you fishing gives you a
several tremendous benefits.

1. Fishing guides are out on the water almost daily and know where and
what the fish are biting. Let their expertise help you catch the "big one".

2. A Florida fishing license is not required when you're with a guide.
Professional guides have a license that covers up-to four people on
their boat.

3. You have use of their shallow water or "flats" boat including tackle,
bait, and all the appropriate equipment needed. Most fishing guides will
either get bait before launching the boat or they'll throw out their cast net
to get bait fish and fill up the live-well. Want to fly fish? They have the
gear and know what flies you should use.

4. Fishing guides will help the beginner angler with an instructional
charter that covers casting, working the lure and how to spot a fish.
Hiring a professional fishing guide will cost anywhere from 0 to 0
with options for a half day charter to an all day fishing excursion. It's
worth every penny. It's not just a day fishing, it's a great adventure on the
water. Every guide wants you to enjoy your day, and most importantly,
catch fish.

Orlando Florida Fishing - "Redfish Capital of the World"

Copyright 2005 Captain Tom Carver - http://www.orlando-fishing.com

ORLANDO

How To Slow Roast A Turkey Breast

Turkey is not just for thanksgiving recipes; it is a wonderful meat to enjoy at any time. This lean poultry is easy to prepare and there are many recipes for it. The following dish involves garlic, onions and the bird, as well as a mouthwatering homemade turkey gravy recipe.

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What You Need:

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1 bone-in turkey breast, 8 or 9 lbs 1 chopped onion 6 chopped cloves garlic 1 1/2 tablespoons vegetable oil Salt, as needed For The Gravy:

4 cups turkey drippings and broth Extra turkey or chicken broth (optional) 3 tablespoons flour 3 tablespoons butter Salt and black pepper How To Cook The Bird:

Preheat the oven to 250 degrees F and put the oven rack as low as it will go. Rinse the poultry breast and pat it dry. Salt the breast under the skin unless it has been koshered or brined already.

Heat an ovenproof pot over a moderately high heat and add the oil. Put the turkey breast in the pot, breast down, and then arrange the onion around the outside. Put the garlic on top of the onion. Cook the turkey for a few minutes, until the skin is brown. Flip it over and stir the garlic and onions.

Cook the breast on the other side. Insert a probe thermometer into the thickest part of the meat if you have one. Put a lid on the pot after covering it tightly in aluminum foil first. If you crimp the foil around the pot seam, this ensures no steam will escape. Cook the breast in the oven until it is 160 degrees F in the thickest part. This will take about two and a half hours.

Flip the bird over, cover the pot again, and let it sit for quarter of an hour. The internal temperature will go up to 170 degrees F or more. Take the bird out of the pot and put it on a platter. Put tented aluminum foil over it.

How To Make The Gravy

Strain the solids and liquids from the pot into a bowl. Smash the onion and garlic with the back of a ladle to make sure you get all the juices. Skim most of the fat off the top of the broth and discard it.

If you have less than four cups of turkey broth, you can add some chicken stock to make four cups. Add another quarter or half a cup of broth if you like your gravy to be thin. Reduce the amount for a thicker gravy.

Heat a pan over a moderate heat and add the butter. When it melts, whisk in the flour. Cook this mixture for five minutes or until it is brown, then whisk in the broth. Bring the gravy to a boil then let it simmer for five minutes or until it is thick enough.

If it is too thick, you can whisk in some broth or water. Add salt and pepper to taste, if necessary, and then serve over the sliced turkey, perhaps with mashed potatoes and seasonal vegetables on the side too.

How To Slow Roast A Turkey Breast

If you are a fan of turkey, you probably enjoy chicken too. A baked chicken rice recipe or chicken cordon bleu makes a wonderful dinner and these meals are so simple to prepare.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Delicious Chocolate Chip Toffee Bits Drop Cookies

1/2 cup vegetable shortening
1/2 cup butter and margarine, softened
2 1/4 cups all-purpose flour, divided use, you will need to make sure to sift your flour to remove any lumps of flour.
3/4 cups of granulated sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon baking soda, sift to remove any lumps
1 teaspoon vanilla extract
1 cup of milk chocolate chip pieces
1 cup of toffee pieces

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You will need to preheat your oven to 375°F.
In a large mixing bowl you will cream the shortening and butter until well blended. Add 1 cup of sifted flour, sugar, eggs, baking soda and vanilla, and you will beat all ingredients until they are combined. Stir in remaining 1 1/4 cups of sifted flour until just mixed. You will now fold in the chocolate chip cookies, and the toffee pieces. You will need to portion the cookies into about a heaping teaspoon size and space them 2-inches apart onto an ungreased baking sheet. Make sure that all of the cookies you are spooning onto the sheet are similar in size to make sure that the cookies will cook at the same time.you will bake for 8 to 10 minutes or until edges are a nice light golden brown color. When the cookies are ready you will remove them from the oven and cool on baking sheet for 1 to 2 minutes. You will then transfer the cookies to a wire rack to cool. You can store any of the remaining or uneaten cookies in a plastic storage bag or container. I hope that you enjoy these cookies, they are very tasty!

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Delicious Chocolate Chip Toffee Bits Drop Cookies

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

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Top 5 Tips For Potty Training a Puppy

Bringing a puppy into your family does not come without its trials and tribulations. Follow these 5 easy tips for potty training a puppy and you can at least alleviate one area of stress from both you and your new pup.

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#1. Keep your pup in an area where it's okay for accidents to happen - a room with a tiled floor is ideal. If not, make an area by laying polythene sheeting, covered with newspaper, over the carpet and cordon that area off. Until she is making progress, limit all play to this area too - this will give her something to aim for. This cordoned area also gives you the reinforcement that you don't need to 'go nuts' when accidents occur, as you will be expecting mess here.

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#2. One of the most important tips for potty training a puppy is to always use positive discipline - never EVER smack your puppy just because she has had a little accident. Nor should you rub her muzzle in the mess. Lively praise, a hug and/or a little food treat will make more progress than any form of punishment.

#3. Stick to a toilet routine. Puppies need to eliminate much more often than older dogs, so it is important that you make sure she is allowed to 'go' every couple of hours. It is not her fault if she makes a mess just because you were too busy watching the end of the game or couldn't miss seeing whether Dolores & Brad got together at the end of your favorite TV show.

#4. As you reduce the size of the 'mess zone', use a little deterrent aerosol on the areas you have just uncovered, so the scent is masked

#5. Be patient! It can take a little while before things come together, but taking the time to potty train your puppy correctly will pay dividends as she matures to an adult dog.

Toilet training your dog is not as difficult as you might expect. By following these 5 tips for potty training a puppy, you should not go far wrong and can relax and enjoy the time spent with your new family member.

Top 5 Tips For Potty Training a Puppy

Did you know that one in eight dogs are sent for rehoming because they keep "having accidents" in the house? Check out my Tips For Potty Training A Puppy lens to make sure your new dog isn't one of them

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Orlando Golf Courses - Best Courses Near the Airport

If you are flying into Orlando, Florida for an Orlando golf vacation or business trip and want to play golf at a golf course close to the airport, consider Eagle Creek, Kissimmee Bay or Remington. These three facilities are perfect for day-of-arrival and day-of-departure rounds thanks to their great locations just minutes from Orlando International Airport.

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Eagle Creek, designed by well-known golf course architects Ron Garl and Howard Swan, offers a decidedly European design with all the amenities you would expect at a top-notch American golf facility. The greens are exceptionally fast and vibrant. Eagle Creek is a designated Audubon Silver Signature Course with lush landscaping and challenging play that features over 90 white sand bunkers reminiscent of those found in Scotland and England, with extensive bulkheads embracing water hazards and over 1,500 trees lining its breathtaking fairways.

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The 20,000 square foot, Vintage New England Style Manor clubhouse with two levels includes a fully-stocked pro shop, 120 seat restaurant with private banquet facilities, plus locker rooms with showers for men and women. Only minutes from Orlando International Airport, Eagle Creek is a top choice for anyone looking to play golf either just before departing from, or just after arrival at the airport. Two other golf courses to consider near the airport are Kissimmee Bay and Remington, which are also just minutes from the airport. The two courses are across the street from one another, and are owned and operated by a Florida family that has long been a staple in the Orlando golf scene. You will notice the pride of ownership at both facilities where the staff is friendly, the standards of maintenance are high and the greens are fast and true.

Remington is wider and more forgiving off the tee, while Kissimmee Bay has smaller greens and is the more scenic of the two courses. Kissimmee Bay Signature Hole Number 16 offers a beautiful view of Lake Toho from the tee box. The entire community has only 250 homes so there is plenty of opportunity to view beautiful, natural Florida scenery.

There is nothing better than stepping off an airplane after leaving cold weather somewhere else, and stepping into the dream of an Orlando golf vacation. If you travel to Orlando specifically for golf, try to arrange your flights to take advantage of these great golf courses near the airport. Even if you travel for business, you will be glad you arrived early enough, or departed late enough, to play Eagle Creek, Kissimmee Bay and Remington.

Orlando Golf Courses - Best Courses Near the Airport

Roseanne Stocker is founder and President of Tee Times USA, based in Flagler Beach, Florida. For 20 years, Tee Times USA has been the leader in the Orlando golf vacation industry. Visit http://www.teetimesusa.com for complete information on the deals mentioned above and to book tee times at all Orlando golf courses, read thousands of Orlando golf course reviews, and book Orlando golf vacations. The company also has a staff of 20 golf vacation specialists ready to share insider tips at 1-800-374-8633 and take all the guess work out of your next Orlando golf vacation.

ORLANDO

Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe

This recipe is really different, and a very easy pasta dish to make. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, the fresh basil, parmesan cheese, and the feta cheese. It will go really well with a nice salad, with a home made vinaigrette, and some garlic bread. You can always add some very good Italian style olives, if you want to add that flavor profile to this dish. I hope that you enjoy this recipe, it is easy, and it tastes delicious.

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Ingredients you will need:

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1 (9-ounce) package of linguine

3/4 cup oil-packed sun dried tomatoes halves, drained

2 Tablespoons of canola oil, or olive oil

1/4 cup loosely packed basil leaves

2 tablespoons walnuts

2 tablespoons pre-shredded fresh Parmesan cheese

1 tablespoon bottled minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup (2 ounces) crumbled feta cheese

Preparation:
Cook pasta according to the package directions, Make sure you salt your water well, as it will flavor your pasta, and you will not require as much salt in the end product. Drain pasta through a colander over a bowl, reserving 1 cup cooking liquid. Do not rinse your pasta, and return the pasta to the pan. While pasta cooks, place your canola, or olive oil, sun dried tomatoes, fresh basil, walnuts, parmesan cheese, garlic in a food processor; process until finely chopped. Combine tomato mixture and about half of the reserved 1/2 cup cooking liquid stirring with a whisk. You may need to add about 1/2 cup of warm tap water if the reserve liquid is too salty. Add to pasta; toss well to coat. Sprinkle with feta

Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com.

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Rainforest Birds - Cordon Bleu Waxbill

Bird Name:

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Cordon Bleu Waxbill

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Latin Name:

Uraeginthus sp.

Status:

Least Concern

Scientific Classification:

Kingdom: Animalia

Phylum: Chordata

Class: Aves

Order: Passeriformes

Family: Estrildidae

Genus: Uraeginthus

Species:

U. angolensis

U. cyanocephala

U. bengalus

General Information:

Cordon Bleu Waxbills have three separate species including Blue-breasted (Uraeginthus angolensis), Blue-headed (Uraeginthus cyanocephala), and Red-cheeked (Uraeginthus bengalus).

Physical Description:

They have blue feathering on the face, breast, flanks, and tail. The underparts are lightly browned. The beaks are pink. Each species males differ slightly:

Blue-breasted- Blue feathering does not extend to the top of the head. Blue coloring on breast and flank is more extensive. Blue-capped- The blue coloring extends over the head. Red-cheeked- Blue feathering does not extend to the top of the head. Exhibits red patches over his ears.

Females of all the species look similar to each other. They show duller color and less blue than the males. Juveniles look similar to females but have a black bill.

Diet:

Theirl diet consists of greens and insects.

Habitat:

Their inhabit dry thorn bush, savannas, dry woodland regions, and cultivated areas in villages or near roadsides of tropical Africa. Mainly the southeastern regions with temperature of 15 to 35°C (59 to 95°F) are inhabited.

Reproduction:

Breeding season begins after the wet season, generally between February and June. Cordon Bleu Waxbills average 3 to 6 eggs per clutch. Both parents incubate the eggs, but only the female at night. Incubation last 11 to 14 days and the young will fledge after 14 to 19 days.

Rainforest Birds - Cordon Bleu Waxbill

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Have You Always Wanted To Learn How To Become A Chef?

Some people were just born to cook and learning how to become a chef is a natural desire. For those who love cooking, magic often occurs in our very own kitchen. You start with a bunch of ingredients, mix them together, put them in the oven, and soon you will have a wonderful dish that looks and smells totally awesome. Its the chefs in fine dining establishments that can take credit for the impressive plate of food in front of you. Aspiring gourmets associate being a chef with a romantic mystique. As far as deciding on a career as a chef, you will have some things to consider. The high status of a professional chef is achieved by dedicating many years to hard work and training.

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The majority of chefs start working towards becoming professionals at a young age. The four-star chefs you read of in foodie articles have a love of food and ingredients that's difficult for most of us to match. In order to be a 4 star chef, you also need a passion for food. To learn how to become a great chef, this is absolutely necessary.

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One sign of someone who's main career goal is becoming a chef will be the collection of various recipes from around the world. People love good food, and for this reason, any books covering the art and techniques of cooking are extremely popular.

There comes a time when you need to expand your horizons with some professional experience. You can get a job in the kitchen of a nice restaurant fairly easily. You can assist the salad chef, for starters. Notoriously, chefs are some of the most hot-tempered people in the world. The consequence of small mistakes, such as improperly placed garnishes, might be frequent tongue lashings. For aspiring chefs, such things are to be expected. .

Career advancement is possible for restaurant employees that work to improve their skills. Professional training is like nothing else when it comes to honing your culinary skill. Schooling at Le Cordon Bleu or any good culinary school will greatly increase your chances for success. You will get a taste of the perfection that a fine chef demands during your intense training.

Finally , to become a chef you must acquire a passion and respect for the food and be prepared to work hard. Learning how to become a chef means you have to be able to prepare specialty dishes and create your own recipes. Your efforts will pay off big time, however, the next time you prepare that satisfying meal for family and friends.

Have You Always Wanted To Learn How To Become A Chef?

Visit http://www.eventcateringideas.com to get great ideas on everything about food from catering a party to learning how to become a chef.

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