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    Spiral Sliced Ham Delivered
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    Serves 4 - 6.
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    Serves up to 12.
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    Serves 8 - 10
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    Meal serves 3 -4. 
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    Serves 4.
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    A tasteful gift anytime. 
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    Wednesday, 29 August 2007

    Beef roasts are an awesome way to prepare beef for dinner. There are numerous tasty varieties of beef which are excellent for beef roasts. It should be noted that although large, tender cuts of beef such as the sirloin or rib taste great roasted, other varieties of beef that tend to be a lower grade make fantastic roast options. These varieties of beef include rump, eye of round and sirloin tip.

    Cooking a Roast
    Preparing a roast is quite painless. You can set it in a pan in your oven or for those that truly want an exceptional roast, place your roast on wire rack with the fat of the roast (if there is any) resting on the top, and a shallow pan an inch or so below to catch any juices that fall.

    Cooking times will vary by size of the roast and your preference on cooking (rare, medium or well done). It is important to use a thermometer to make sure your roast is fully cooked in the center. You can save much time and make sure your roast is yummy with this easy-to-use accessory. For a rare roast, the temperature should be about 125 degrees F. For a medium roast you should aim for 140 degrees F and for a well done, anything over 155 degrees F is sufficient.

    Many roasts are cooked with low to medium heat at about 300 to 325 degrees F. For a 5 pound roast cooked at 300 degrees, expect it to cook for at least 90 to 105 minutes. Following you will find a few of excellent beef roast recipes.

    Rump Roast with Home Fries
    -5 lb Rump Roast (remove layer of fat if desired)
    -1 package of French onion soup mix (dry)
    -2 pounds of whole potatoes
    -Olive oil

    If your rump roast has been refrigerated or frozen, let it thaw and be at room temperature for at least 2 hours. Place rump roast on wire rack with a pan lined with aluminum foil right below it about an inch or so. Cook for about 90 to 110 minutes at about 300 degrees. Use a thermometer and the temperature listing previously mentioned to determine how well you like your beef cooked. About 30 minutes before completion, pour 1 package of French onion soup mix contents on the meat. Yields about 4 servings.

    For Home fries, cut the fries into thick home style segments. On a frying pan add olive oil and place potatoes slices in the hot oil. Yields about 4 servings.

    Beef Roast on Toast Points
    -2 to 3 lb sirloin tip
    -1 clove garlic
    - Pepper and salt
    -4 garlic bread rolls
    -1 stick butter for use on garlic bread

    Let your roast thaw out and season to taste with garlic, pepper and salt or any of your favorite seasonings. Roast your sirloin tip in the oven at about 325 degrees for about 35 to 45 minutes, once complete slice in moderately thin strips placing them over sliced garlic bread toast points. This recipe yields about 4 servings.

    Christine Steendahl, "The Menu Mom", is well known online for her menu planning services. Get your hands on a copy of another yummy rump roast here: http://www.dinewithoutwhine.com/

    Posted by: Send a Meal AT 09:35 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 28 August 2007

    Do you eat dinner in front of the television? I'm sure plenty of us do it. I am also guessing that those of us who eat in front of the TV on a regular basis are overweight. There are a couple of reasons I say this, but the second reason I believe is the most important. Eating while watching TV is not a good idea.

    The first bad reason for eating in front of the TV is simply this. If you are watching TV, you are not watching what you eat. Several studies over the years have proved that most people eat more when watching TV vs. not. In fact, the Smell and Taste Treatment and Research Foundation has evidence that even suggests the more entertaining the show, the more you eat! I'm sure many of us could admit to eating a whole bag of cookies while watching a favorite show. Eating while watching TV doesn't necessarily make you fat though. At least not right away. This leads us to the second more important reason why you shouldn't watch TV while eating.

    The second reason is it can forge a strong association between TV watching and eating. This is what creates the long term damage, slowly adding those calories up to huge amounts of fat around the waste. It turns TV watching into a bad habit. Watching TV? What's to eat? When I turn the TV on for he kids an almost automatic "I Want A Snack!" comes out of their mouth. It is a very similar problem that ex-smokers have. Many smokers associate going to a bar with smoking. If you are an ex-smoker having a good time at bar you may have a hard time not smoking. We need to break the association, and eat when we are hungry, not when we watch TV.

    How to change the habit? You need to decide what is best for you. I know it is an issue for my family, so the main 3 meals for sure have to be at the table with TV off. Giving a child a candy snack in front of a TV is completely pointless. Within 5 minutes they will be asking you for another. Our trick, giving them fruit. If you want to watch TV, and eat you can only have fruit or vegetables. Leave the special snacks for the table as well. They will like them more, and stop bugging for more. In fact, studies show, they will eat less! Poll: Where do you eat dinner?

    Posted by: Send a Meal AT 09:26 am   |  Permalink   |  0 Comments  |  Email
    Monday, 27 August 2007

    The kitchen is the one room that needs to function really well. After all, good food is one of the most basic needs of the family. The kitchen is the place where you rustle up those delicious meals and keep your family and friends entertained. Thus, the kitchen has to be clean, clutter free and convenient.

    If you are the kind of person who cooks gourmet food, (or just likes the occasional ham sandwich), you know that you need the proper ambience in a gourmet kitchen. You need more utensils, more space, more tools and basically more control. A proper gourmet meal takes time to prepare. So, if you have to spend awhile in the kitchen, you need to make the place look good too. It should not only look good, but also be a convenient and comfortable place to work in.

    Given below is a list of must haves for the ultra gourmet kitchen:

    • The Food Prep Zone: Gourmet kitchens need to have knife drawers with special tools to keep the knives straight and sharp, cutting boards that come out and disappear into the cabinets when required and counters with lower height. Marble countertops help to retard the growth of bacteria.

    • Cooking Zone: Many homeowners now prefer separate ovens instead of freestanding ranges, a selection of tall cabinets, base cabinets and ones with special pull out systems.

    • Baking Zone: Cooks who are serious about baking like counters with less height, making them easier to knead bread on. Nowadays, you can also get pull out box cabinets, special tiered cabinets, cake decorating kits and various other items.

    • Specific Storage Zone: Instead of having a pantry that stores everything in one spot, gourmet kitchens have work-specific storage areas. For example, there can be a 'breakfast center' where you can store cereals, syrups, bagels, mixes, and so on. Similarly, you can have lunch and dinner centers where you can store equipment appropriately.

    • Dining Zone: Gourmet kitchens often have built-in cabinets that double as buffets, used to separate the kitchen from the dining space. With proper lighting and aesthetics, you can make this area look very luxurious.

    • Wet Bar Service Zone: This area can be used as a transition area between the food preparation and serving zones. Wine racks can be built in and combined with under-the-counter wine coolers and beverage centers.

    • Meal Planning Zone: You can have built in bookshelves or cabinets that can be a perfect corner for planning your meals, searching for new recipes, mulling over cookbooks and similar activities. You should have all the modern appliances required for cooking – starting from microwaves to ovens to dishwashers and similar. Having all of your appliances in Stainless Steel, or built into the cabinets gives your kitchen a clean, streamlined look.

    In order to have a well-planned gourmet kitchen, you may want to use the services of an interior designer that specializes in kitchens. You can also visit special gourmet kitchen showrooms – they also have in-house consultants that will go to your home to assist you with the design and make recommendations based on your tastes.

    Pam Ingram has resided in the Santa Clarita Valley real estate market for over 30 years. Her local knowledge, experience, and contacts are invaluable in finding your dream home or a buyer for your current property. For Santa Clarita relocation call Pam for the scoop on the local neighborhoods and other useful information.

    Posted by: Send a Meal AT 01:09 pm   |  Permalink   |  0 Comments  |  Email
    Saturday, 25 August 2007

    Is the thought of preparing dinner enough to send you to the nearest phone to order take out? Ever dream about how much more you would enjoy sitting down to a healthy meal with your family if the drudgery of meal preparation was gone from your life?

    Well, imagine dinners like these…Cranberry Chipolte Pork, Grilled Herb Shrimp, Tuscan Smoked Chicken, Arroz con Pollo, Beef Satay Skewers, Garlic and Balsamic Marinated Sirloin Roast, Pesto Cheese Ravioli with Chicken, Asian BBQ Pork Roast, Cajun Shrimp Pasta and Stuffed Flounder with White Wine Sauce. Or what about Quiche Loredo, Szechuan 5-Spice Stir Fry, Grilled Salmon with Lemon and Garlic Butter, Parmesan Crusted Tilapia with Tomato-Garlic Aioli, Chicken Piccata or Pork Medallions with Mustard Sauce?

    Sound like menu items from an upscale restaurant, don’t they? Could be, but did you realize they could also be the items found in your freezer?

    That’s right, even if you are not a gourmet cook, you can order meals like these to be delivered right to your doorstep, or you could pick up and/or assemble these meals yourself. Here’s a rundown of several of the options available and how they work.

    A popular choice is to assemble meals yourself at one of the "meals to go" businesses. To find one in your area check out this directory, easymealprep.com/main/direct02.php. Ordering meals from any of these is similar; all of the details are available online, but here’s an overview of how things work. First, login to the website and create a new account with a username and password. After registering, select a convenient time slot from those available to come into the store and assemble your meals. The store has all of the fresh recipes, ingredients and measuring utensils needed at various work stations. Moving from station to station, you measure out the ingredients required for the entrées you purchase, putting each in separate containers. Plan to spend roughly 45 minutes for each 6 entrees you choose. That’s all there is to it, no preparation or clean up work involved.

    Once home, you can assemble each entrée by putting all the ingredients together in a container of your choice. Put the meal in the freezer for use at a later date.

    Its just too easy. Of course if you want it even easier, for a small fee you can have your meals all assembled for you, so all you need to do is pick them up. What a time saver! Orders can usually be placed in person or over the phone as well.

    What do meals cost? Prices vary, but most quote prices of approximately $3.50 per serving, with typically 2 sizes of meals available. The smallest serves 2 - 3 adults, with the larger size serving 4 – 6. Typically there are a dozen or so recipes that vary each month, so you’ll never get bored eating the same meals over and over. Check each website for further details on the entrees available and the cost of meal packages.

    If you prefer home delivery of meals, there are even more options available online, however these do tend to be more expensive. Try googling “home delivered meals”; there are several companies available offering these services.

    Yes, with the busy schedules that September brings, its a great time of year to try out one (or more) of these meal assembly/delivery services if you haven’t already. Just think, on your way home from work or school or soccer practice, you might actually be looking forward to what’s for dinner.

    Sue Roberts, MPH MS RD/CN is a certified nutritionist and registered dietitian.

    Get a copy of her FREE ebook, "The Secrets about Weight Loss Supplements: What You Need to Know" at http://www.YourOnlineNutritionist.com

    Posted by: Send a Meal AT 11:51 am   |  Permalink   |  0 Comments  |  Email
    Friday, 24 August 2007

    Coffee is no longer just black or white with sugar or without,here are 10 of my favouite recipes to spice up a normal cuppa that will add some conversation & fun to dinner parties.

    IRISH COFFEE

    Cream
    Sugar
    Coffee
    11/4oz Irish Whiskey
    pour the whiskey into a warm mug,fill the mug with coffee,stir in the cream & sugar to taste.

    GALLIANO HOTSHOT

    1oz Galliano Hotshot
    2oz Hot Coffee
    Cream
    pour Galliano into a shot glass,pour on hot coffee and top with the cream to create 3 layers.

    SOUTHERN SLIDE

    11/2oz Southern Comfort
    11/2oz Coffee Liqueur
    2 large scoops of Vanilla Ice Cream
    blend the ingredients together until thick,pour into a glass & add chocolate shavings on top.

    IRISH RUSSIAN

    1oz Coffee Liqueur
    1.2oz Russian Vodka
    1.5oz Irish Cream
    mix all the ingredients in a glass

    BLACK RUSSIAN

    1 shot Vodka
    1 shot Tia Maria(or similar)
    Coffee
    Guinness
    Coke
    In a tall glass mix the ingredients,fill the glass with coffee & ice,then add the guinness.

    JAMAICAN COFFEE

    1oz Dark Rum
    1oz Coffee Liqueur
    Coffee
    pour the alcohol into the glass,add coffee and drink!

    BULL RIDER

    11/2oz Tequila
    1oz Coffee Liqueur
    ice
    slice lemon
    pour all ingredients into a glass thats half full of ice and stir, add a slice of lemon if desired.

    GAELIC STORM BREW

    3/4oz Irish Whiskey
    3/4oz Irish Cream
    11/2oz Brown Creme De Cocoa
    1/4 cup Milk
    1 tsp Coffee
    blend the ingredients together until smooth,top with whipped cream,add a few drops of creme de menthe & a cherry if required.

    CAFFE DE AMARETTO

    1oz Amaretto
    1 cup of hot coffee
    make coffee as normal and add Amaretto and whipped cream.

    KAHLUA MUDSLIDE

    0.5oz Coffee Liqueur
    1.oz Cream
    0.5oz Irish cream
    0.5oz vodka
    Fill a shaker half full with ice cubes,pour all the ingredients into the shaker & shake well. Strain the drink into a cocktail glass and serve

    These coffee ideas are perfect after any meal.

    Posted by: Send a Meal AT 01:41 pm   |  Permalink   |  0 Comments  |  Email
    Thursday, 23 August 2007
    If you are looking for a great tool to use to fix delicious meals for your friends and family, you need to use a water smoker! When you use different kinds of hard woods with you water smoker such as hickory, oak or mesquite, you will add fantastic flavors to foods. As you begin using your water smoker, you will want to learn more about all of the different flavors that you can add to foods. Your smoker will probably come with a recipe books and instruction book. But, if not, you can look on the internet and find numerious recipies to use with you water smoker. You may even be able to find a deal for your water smoker that will include packages of the most popular woods. This will allow you to try some of the best woods until you find your favorite combinations.

    You will find that there are a number of foods that lend themselves to cooking with a water smoker. Turkey, chicken, and pork will taste great when cooked with the proper woods in a smoker.

    When you cook salmon and other fish, you can smoke these fish and keep the moisture and protect the taste that might be destroyed with other cooking methods. Using a water smoker, you can prepare these fish with great taste, very moist and that have highest nutritional value.

    One can even prepare vegetables with lots of flavor in a good smoker. The vegetables will also retain much of the nutritional value that is lost with other cooking methods.

    How Easy Is A Water Smoker?


    You can serve flavorful meals and create great parties by using a water smoker. To get ready for a party, get the wood that provides the best taste for the meat that you will be cooking. The wood should be soaked over night in a bucket of water. If you use an electric smoker, place the wood around the elements before starting the smoker. Otherwise, lay the wood around your fire as you want this wood to generate smoke, not fire.

    One way to ensure that your meat is very juicy is to place a container of water over the heat element, be it electric or fire. I have had great success by placing cloves of garlic and pineapple juice in this water.

    You can then place your food on the racks above the heat element. If you have a cook book, follow the suggested time period for the meat. Another way to make sure you meal is properly cooked it to use a meat themometer.

    A great way to prepare fantastic meals for your family and friends is thru the use of a water smoker. If you take your time, use well soaked wood, and keep a pan of water under the meat being cooked, you may surprise your guests with the super flavor you can create.
    Posted by: Send a Meal AT 08:12 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 22 August 2007
    This article covers the basics of gourmet soup making as well as providing you with my 2 favorite recipes. It also has some helpful cooking and grilling tips. article body

    While this report will cover the basics, soup making is a creative experience and the number 1 key is that if it tastes very good to you, it will probably taste good for everybody else, so in this report I will be using the term “to taste” quite often. Remember that you should add your seasonings gradually, and sample, because while you can always add more seasonings, you cannot take them back out. After adjusting your seasoning give your creation a chance to simmer to release the true flavor. (A note to smokers, take it easy on the salt because smoking numbs the taste-buds.) A tip from finer restaurants is to use white pepper. White pepper is similar in taste to black pepper, but it is very finely ground so that children and picky adults cannot see it. Be creative, and have some fun, I think the people in your life will love a gourmet soup!

    Soup Making Basics:

    This subject will be covered over the next several chapters and includes:
    1) Mirepoix
    2) Stock vs. Jar of Base or Bullion Cubes
    3) Roux vs. Cornstarch
    4) Seasonings
    5) Creating a Cream Base


    While I fully encourage you to use the resources available to you, and this most certainly includes leftovers. You cannot take a week old roast from the refrigerator and make an earth shattering soup, it will simply taste a week old. The fresher the ingredients, the better the soup!

    Mirepoix:

    Mirepoix is a term most commonly used to describe soup vegetables that include even parts carrots, onions and celery. Most hotels use a mirepoix in almost all of their soup. While these three vegetables give restaurant soups a rich character, if your family doesn’t care for one of these vegetables, onions for instance, then leave onions out. Use your own discretion, some people would never eat these vegetables raw, but love them in soup.

    There are three common sizes of diced vegetables fine, medium, and stew size. Fine dice would be used in such applications as garnishing a consommé and are cut 1/8 inch by 1/8 inch or smaller. Medium dice is most commonly used in soups and are square between 1/4 inch and 3/8 inch. Stew size are cut in squares of between 1/2 inch and 3/4 inch, and are used in some soups and stew.

    Stock vs. Base:

    For home use a good jar of base, or bullion cubs are the best options. Look at the ingredient list for actual animal content, and if you are sensitive to MSG, there are quite a few good bases that are MSG free. If using a salt based base, don’t add salt. Judge the beef or chicken flavor by the salt content, if you need more salt simply add more base. Remember when judging the amount of salt that not everybody has the same tastes, so better less than more. So if I write salt and pepper to taste, this is based on using a stock.

    Chicken Stock:

    You can use raw or cooked chicken, cover the chicken with water; add celery, onion, carrots, and a bay leaf; boil with a slow rolling boil for at least a couple of hours and strain. While most of the flavor will remain in the stock, if you wish you can de-bone the chicken and add it to the soup, but this is a matter of taste.

    Beef Stock:

    A good beef stock requires soup bones and needs to boil for a long time. Caramelize soup bone (bake until deep brown). Cover with water add; celery, onion, carrots, and some type of tomato product; and boil at a slow boil until the bone has had a chance to release all of the bone marrow. While in restaurants we cooked beef stock for 2 days, it takes at least several hours. Properly handling stock is important, either boiling a stock to fast, or cooling it to fast can make it bitter. When refrigerating a stock leave the edge of the cover open until it is cool. You should mostly cover the stock so that it doesn’t attract refrigerator flavors, but if it cannot breathe it may get bitter. If your stock is just a little bit bitter, use sugar much like any other spice, just a pinch to take the edge off. Before using chicken or beef stock either ladle away the fat (grease), or after the stock is cool remove the fat from the stock.

    Consommé:

    Consommé is just a very clear stock and can be achieved by taking a cool refrigerated stock, peel away or ladle away any fat, stir in a couple of egg whites, bring mixture to a boil, and ladle impurities off the top. When no more egg whites come to the surface strain mixture through a colander lined with cheese cloth.

    Roux vs. Cornstarch:

    While most, not all, restaurants use a roux to thicken their soups, for home use I prefer using a mixture of cornstarch and water. A roux is a mixture of even parts drawn butter and flour. To make a roux heat drawn butter then add flour until it is thick, cook on medium heat stirring often until the mixture smells like a fine pastry. This mixture can be added to a boiling soup, while stirring, until the proper thickness is achieved. Unless you are familiar with using a roux you may get lumps. Sometimes if you boil the soup for a while, and if the roux is properly prepared, these lumps will dissipate. You can also make a finger roux which is one part stick butter mixed with one part flour. Add ingredients together and mix with fingers, again add this mixture to a boiling soup until the proper thickness is desired. While roux takes experience to use properly, you gain a small richness in flavor.

    I think you probably have used cornstarch and water, but just in case pour some cornstarch in a bowl and cover it with just enough water so that the mixture is easy to mix (I use my fingers). Add the mixture slowly to your boiling soup, while stirring, until the proper thickness is achieved. Note: it takes about a minute to know the exact thickness when using cornstarch so start a little thin. This process is very forgiving and if you need to add more cornstarch later that’s fine. Sometimes I’ll add this mixture, not only to cream soups, but maybe just a little to chicken noodle soup for instance, just to make the goodies float.

    Seasonings:

    Salt, pepper, and garlic (I prefer minced garlic in oil, but you can use any type of garlic) are the seasonings most used in soups. Some people will add 1 bay leaf to soup, and to release the flavor break the leaf in half, but if you’re not familiar with the flavor of bay leaf try using only half a leaf first. Other seasonings you may like in any soup depending on your tastes include a blend of Italian seasonings, thyme, rosemary, or basil. Try different things sparingly, but remember that the flavor of these herbs will be released gradually so don’t add too much.

    Creating a Cream Base:

    For the majority of cream soups you want to start with a chicken stock (interchangeable with water and chicken base, or bullion cubes to taste). There are several ways to whiten a cream soup, for a family try 1 pint of half and half. Alternate ways to whiten the soup are with 1 cup heavy cream, milk, or if you want a particularly rich soup combine non-dairy creamer along with any of the other whiteners. Bring your mixture to a boil and then thicken, while stirring, until it is the consistency that you desire, or until it sticks to a spoon. One spice that will really change the richness of the cream soup is a small amount of garlic. Add other ingredients.

    Cream of Chicken Wild Rice:

    Preparation:

    Buy a 4 or 8 ounce package of wild rice and cook it according to the directions on the package. If you prepare the 8 ounce package there are many ways to use the leftovers in other dishes. Cook and dice one large or two medium boneless skinless chicken breasts, and dice a cup of medium mirepoix.

    Ingredients:
    4 cups chicken stock
    2 cups half and half
    1 cup powdered non-dairy coffee creamer
    2 cups prepared wild rice
    1 cup mirepoix medium diced
    1 large boneless skinless chicken breast cooked and diced (substitute with any cooked chicken)
    2-3 Tbls. Cornstarch + water (add to preferred thickness)
    salt, pepper, garlic to taste


    Put 4 cups of chicken stock into a kettle and bring to a boil, mix whitening agent into stock, I prefer a pint of half and half, along with a ½ cup of non-dairy coffee creamer for this recipe, and bring back to boil. Thicken your mixture, while stirring, until the desired thickness is achieved, it should stick to a spoon. Then add the ingredients listed in Preparation. Boil until the vegetables are aldante (not completely soft), and then add garlic, salt, and pepper to taste. When you add the wild rice, the rice may absorb liquid so if the soup gets to thick add a touch of milk or water.

    Experiment with the ideas on this report, and find out what your family truly likes, and have a little fun, have the kids help or whatever it takes to have a positive day.

    Soup of the Week Newsletter

    I’m in the process of creating a “Soup of the Week” newsletter on a subscription basis. If you like the information I’ve provided here, I truly hope you will subscribe and please share this report with all your friends. This newsletter will also contain an “Ask Loren” section to answer any cooking questions you may have. Some of these questions will be published in the newsletter. This will provide you an opportunity to share your own personal cooking website.

    Grilling Tip:

    A personal note about charcoal BBQ Grills. I prefer to use non fluid types of charcoal lighting. I use a device where you place the charcoal in the top and newspaper underneath to light the charcoal. You can get one at Wal-Mart or Target. You can also get electric lighters. (Tip: cut the bottom out of a 3lb coffee can place it in your grill. Put the electric lighter in the can and fill it up with charcoal.) This prevents getting that lighter fluid taste into your food!!

    This site will also include helpful cooking tips such as the following marinate for a summer barbeque.

    Teriyaki Marinate

    This marinate is good for chicken or steak.
    1 cup soy sauce (8 ounces)
    1 cup pineapple juice
    ½ cup brown sugar (packed)
    1 tsp. Minced garlic (packed in oil), to taste
    Optional: ½ tsp. red pepper flake (the kind for pizza), to taste, if you like spicy foods


    Mix ingredients in bowl until sugar is dissolved, pour over meat in a plastic container and cover (or you can use a sturdy ziplock bag), soak overnight or 2 nights in the refrigerator, and grill. This mixture will taste strong, but not all of the flavor will impregnate the meat, and it will be wonderful!! If you have a large family, or you are serving a party, make enough sauce to cover the meat. Discard any leftover marinate because it is contaminated with the blood from the meat.

    This is great for grilled boneless skinless teriyaki chicken breast and can be served with rice pilaf, with or without melted Swiss cheese, and sometimes I like to add chopped cashews to the rice because it compliments the chicken nicely. I also really like grilled boneless skinless teriyaki chicken breast sandwiches with melted Swiss cheese, bacon, mayonnaise, and shredded lettuce on a nice sesame roll.
    Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 21 August 2007
    Quick chicken breast casserole is very popular in European & Asian countries. These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that easy chicken breast casserole.

    Chicken Breast Casserole Recipe

    Ingredients:

    ~6 skinned and boned chicken

    ~Garlic

    ~Salt

    ~Pepper

    ~3 eggs

    ~1 packet of bread crumbs

    ~1 cup of milk

    ~Butter

    ~2 small cans of mushrooms

    ~1 lb of mozzarella cheese

    Chicken Breast Casserole Instructions:

    Mix up the milk and eggs and let chicken in the mixture. Put them in the refrigerator for about 25-35 minutes .After that put the cover the chicken pieces with the bread crumbs accompanied with the seasonings and parmesan cheese.

    Heat the butter on fire until brownish color .Paste butter in the casserole from top to bottom. Place the chicken in layers covered with cheese and mushrooms.

    Keep filling it with layers until the dish is full .Let it bakes uncovered at 200 degrees for an average of 25 to 30 minutes.

    Tips: prepare the dish one night before for better taste and let it until cook, this will flavor it.

    Serve: 6 people

    Vidalia Sweet Onion Chicken Breast Casserole recipe

    Ingredients:

    ~1 large piece of chicken breast

    ~2 tablespoon of vegetable oil

    ~2 medium-sized potatoes sliced and peeled

    ~2 medium-sized Vidalia sweet onions, sliced and peeled

    ~1 (10 3/4 Oz) can of cream of mushroom soup, (undiluted in paprika)

    Vidalia Sweet Onion Chicken Breast Casserole instructions:

    cook the breast in oil until brownish and remove the excess oil on the chicken by a piece of paper towel .In a 1 1/2 guard casserole put some oil .Place the potatoes at the bottom then layer onion and at the top of the mushroom soup.

    Smoothly place the chicken breast on the soup and shower it with paprika .Tightly cover and bake between 340 and 355 degree for one hour.

    Serves: 2 people

    Fried Chicken Breast

    Ingredients:

    ~ 1 Egg white (beaten lightly)

    ~ 1/2 teaspoon of Salt

    ~ 4 Chicken breasts (skinned)

    ~ 1/2 teaspoon of Onion powder

    ~ 1 cup of Bread crumbs

    ~ 1 teaspoon of Parsley

    ~ 1/4 cup of Non fat yogurt

    ~ 1/2 teaspoon of Garlic powder

    ~ 1/4 cup of Flour

    ~ 1/2 teaspoon of seasoning salt

    In a pie plate, mix all the dry ingredients then put the flour, yogurt and eggs white in a separate pie plate.Drop the chicken in the yogurt then in flour the in egg white. then roll the piece of chicken in the bread crumbs and please verify that all part are well covered .put on the baking pan sprayed with pam. Bake the whole at about 390 degree and 420 degree for a maximum time of 1 hour.

    Serve: 1 people.


    Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
    Monday, 20 August 2007
    Some believe pasta meals came from China, others believe it originated in Italy. Both would agree, however, that it is a versatile and tasty food. Today, I am going to give some tips on to make pasta preparation easier and more successful.

    For starters, when figuring out how much pasta is needed to serve a given number of people remember 1 cup or 8 oz of dry pasta= about 4 cups cooked. Further, always add salt to the boiling water before cooking. This enhances the flavor and eliminates the need to add salt to your pasta dish when it is served. Do not add oil to the cooking water. This only makes the pasta slippery and keeps the sauce from sticking.

    The next consideration is cooking time. Packaged dried pasta takes around 15 minutes to cook while homemade pasta take only around 10 minutes to cook. Either way, it is ready when it reaches the al dente state of being thoroughly cooked yet still offering some resistance to the bite.

    Finally, comes the draining phase of pasta preparation. This is where the right cookware can be very helpful. A pasta pot with either holes in lid that you can turn it over to pour out the water or an insert that you can pull out and leave the hot water behind make draining simpler and reduce your chances of being scalded. Once drained only rinse the pasta if you are going to serve it in a cold dish or not serving it immediately after cooking. Rinsing pasta with cold water stops the cooking process and will make pasta slippery and unable to hold the sauce when served in a hot dish.

    I hope these tips will make your next pasta cooking experience a better one.

    Tracy Simpson lives in Durham North Carolina with 2 dogs, 4 cats, and 2 parents. She has been cooking since she was ten years old and is the proud owner of a cookware website http:\wwww.cookingutensilsandkitchenwarerus.sitecreatorplus.com where she sells many kitchen goods including pasta pots and pasta meal makers.

    Posted by: Send a Meal AT 12:57 pm   |  Permalink   |  0 Comments  |  Email
    Friday, 17 August 2007

    I suspect that at times we all find ourselves just a bit over the optimal body weight for our size and structure.

    • We have put on more than we have given off.

    • We have aged somewhat and have not adjusted our lifestyle to accommodate for the change in metabolic activity.

    • We have spent time on vacation – the seemingly best excuse for over-eating.

    • We have quit smoking and are substituting the ‘food drug’

    There are more reasons for weight gain than there are cafes along the boulevards of the world.

    I am of the opinion that most people choose not to take care of themselves and become slaves to their senses – a state I term - ‘sensual gratisfaction.’

    This is not meant to be an article of value judgement, but rather an internal discourse that I have had with myself for over 30 years – one that seems to surface with the advent of each new ‘Diet’ that is pronounced as being the panacea to losing weight.

    During my search for Health and Happiness I have been amused and bemused by the number and types of diet that have been on offer.

    Do you recall any of these diets?

    • the Atkins

    • the Russian

    • the Israeli

    • the Scarsdale

    • the New York

    • the grapefruit

    • the chicken

    • the cranberry

    • the grape

    • the 3 day

    • the 7 day, all you can eat

    • the One Good Meal

    and the best one for my sweet tooth – The Chocolate Diet

    I mean really folks!

    If you are sincerely looking for a diet that works, may I suggest that you try the ‘Human Diet’

    Yes, that’s right – there is a diet that is specifically designed for the human species.

    • It is a vegetarian diet

    • It consists of 2-3 meals per day – eaten 6 hours apart to ensure that digestion is completed and that the enzymes necessary for the digestion of the next meal are back to their full quotient.

    • The amount of food needed for each person is in direct relation to the size of our stomach and the metabolic rate at which our particular organism runs.

    We are vegetarian

    • by nature

    • by structure and

    • by function

    If you are in doubt about this and need confirmation, I will be very happy to send you information based on Cuvier’s Comparative Anatomy study in which he compared the anatomical signs of a carnivorous animal to an herbivorous one – we are plant eaters!

    Times to Eat

    • I prefer the No Breakfast Plan

    • I don’t eat until mid-day

    • I break my fast after my body has completed it’s cycle of elimination and excretion – which goes from approximately midnight until noon.

    • Approximately 6 hours later I eat my evening meal.

    • The rest of the time my digestive system is resting and conserving energy .

    • What would you do with a lot more energy at your disposal?

    Amounts of Food

    Based on the size of our stomach and the duration of time needed for digestion we need approximately 3 pounds (13-1400 gms) of food per day divided into;

    • 50% Fruit

    • 35% Raw Vegetables

    • 10-15% Complex Carbohydrates (Starch)

    • 5-10% Concentrated foods (Protein)

    That’s it! – the one and only - The Human Diet!

    For a copy of my article including Cuvier’s study of Comparative Anatomy, send an email to: kevin@thehealtheducator.com – and put the word ‘Cuvier’ into the subject line.

    For a bit of fun and frivolity on the topic of diets – go to: http://www.faddiet.com/cheaterstips.html

    All the best in choosing the types and amounts of food fit for health.

    Kevin Hinton is a Naturopath/Lifestyle Adjustor who has practised for over 25 years in Australia and North America.

    For more information on the philosophy of Natural Living and Natural Healing, go to:

    http://www.thehealtheducator.com/

    Posted by: Send a Meal AT 09:14 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 16 August 2007
    You love to cook, and you love to eat. But you feel like you're not doing it right. Somehow you know you need to change the way you cook. You eat and you gain weight. Yet there are others out there who eat such lavish dishes yet never seem to put on the pounds. You need to learn the secrets of healthy cooking. Don't fret, you can learn these easy healthy cooking techniques and cook you way to a better diet, better health and a better life.

    It is relatively easy to find healthy cooking techniques which you can apply to your daily life. Just look it up on the Internet, and you will find hundreds. Look at books and videos, and you will find even more techniques for cooking healthy. Just remember that cooking healthy is simple and will not alter your life. One of the most immediate technique that you can use is as easy as replacing your salad dressing. Instead of the usual high-calorie fattening salad dressings, opt for low-fat or non-fat dressings available readily in the market. This basic change will assist in reducing your intake of calories. Many of us would think that eating salads would be a healthier choice compared to say a burger. However keep in mind that if we drench our salad with the fattening dressing, our salad will contain more calories than that burger!

    Hey, those low-fat and non-fat dressing tastes funny, you say. Or they are tasteless. Well, this doesn't have to be so. Another option is to have salsa, which packs a punch. Salsa is a fantastic alternative to fattening salad dressings. The appetizing salsa can help dress up any dish you have. Instead of salsa, you can also choose marinade. These no fat low calorie marinades instantly add a burst of flavor. Or you could have some mustard mixed with some soy sauce. This homemade dressing is simply delicious. Be creative and bold and try out new recipes.

    If you're a meat eater and love cooking meat, you can have ground beef or turkey as alternatives to a healthier diet. One healthy cooking technique that you can try is to basically cook the meat and once that is done, to use a spatula to hold the meat in place while you drain off the excess oil and fat. Once you drain off all the unnecessary oil and fat, you can now enjoy your meat without the excessive fat content and calories. Your food will taste lots better and you will not be dragged down by the lethargic feeling you'd normally get from eating a greasy, fattening meal.

    Healthy cooking techniques when put to use can improve your diet, your health and your life. And if you cook for others, you will be giving them the great gift of these advantages too! You will be in for a great surprise when you realize how easy it is to utilize these healthy cooking techniques in your everyday diet, and make room for a healthier you. If you're a meat eater and love cooking meat, you can have ground beef or turkey as alternatives to a healthier diet. One healthy cooking technique that you can try is to basically cook the meat and once that is done, use a spatula to hold the meat in place while you drain off the excess oil and fat. Once you drain off all the unnecessary oil and fat, you can now enjoy your meat without the excessive fat content and calories. Your food will taste lots better and you will not be dragged down by the lethargic feeling you'd normally get from eating a greasy, fattening meal.

    Healthy cooking techniques when put to use can improve your diet, your health and your life. And if you cook for others, you will be giving them the great gift of these advantages too! You will be in for a great surprise when you realize how easy it is to utilize these healthy cooking techniques in your everyday diet, and make room for a healthier you.

    If you've never really bothered about what you eat, it's time that you should consider eating healthy. Juzaily Ramli and his wife share tips and guide on healthy cooking recipes and vegetarian cooking for everyone

    Posted by: Send a Meal AT 10:08 am   |  Permalink   |  0 Comments  |  Email
    Friday, 10 August 2007

    When you want to buy unique gifts online, food gifts may be one of the best choices to purchase. These food gift baskets can be filled with all sorts of great ideas, simple to complex, that you know that they will love. You can find food gifts for any occasion:meal baskets for her, gift baskets for him, and gift baskets for children too. Just about anyone that you need to buy for can have a food gift basket purchased for them. But, before you just select any food gift basket out there, consider the most unique gift, personalized or otherwise special for the person you are buying for. The good news is that buying unique gifts online, like meals, is easy to do and a lot of fun too!

    Meals For Her

    To help you to buy unique gifts online, dinner should be one of the first things that you think about. Unique gifts for your daughter can be things that are filled with things teens love such as a great CD, a new teen magazine, a few things for her locker and maybe fill the gift basket for her with some cool clothing just remember not to try to pick it out yourself! You can also do this for unique gifts for your girlfriend too.

    Inexpensive But Unique Gifts

    There are a number of great ideas for food baskets that are inexpensive but unique gifts nonetheless. For example, fill your basket for him with unique meals under twenty dollars.  You can buy unique meal gifts online like food baskets filled with small things that he likes but doesn’t get enough of. Even give a gift basket of gourmet foods that comes directly from your kitchen! He will love all of these inexpensive but unique gifts.

    Unique Gift For That Occasion

    For a special occasion, unique gift ideas can include romantic items like red roses (go for silk flowers to lower the cost). For a special occasion such as a birthday, gift baskets can be filled with cookies, cakes and even a few candles to blow out. You can give a unique gift for that occasion that you missed, such as an anniversary, by filling a gift basket for her with photos from your first year together, a nice, homemade dinner for two and even a warm blanket to cuddle on when you visit the beach for your dinner for two.

    Buy unique gifts online. Gift baskets are the perfect way to make that special person feel even more unique and loved. Whether you go for a pre-made gift basket or a homemade gift basket, make sure it is filled with unique gifts that they will love.

    Posted by: Send a Meal AT 10:13 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 09 August 2007
    Quick chicken breast casserole is very popular in European & Asian countries. These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that easy chicken breast casserole.

    Chicken Breast Casserole Recipe

    Ingredients:

    ~6 skinned and boned chicken

    ~Garlic

    ~Salt

    ~Pepper

    ~3 eggs

    ~1 packet of bread crumbs

    ~1 cup of milk

    ~Butter

    ~2 small cans of mushrooms

    ~1 lb of mozzarella cheese

    Chicken Breast Casserole Instructions:

    Mix up the milk and eggs and let chicken in the mixture. Put them in the refrigerator for about 25-35 minutes .After that put the cover the chicken pieces with the bread crumbs accompanied with the seasonings and Parmesan cheese.

    Heat the butter on fire until brownish color .Paste butter in the casserole from top to bottom. Place the chicken in layers covered with cheese and mushrooms.

    Keep filling it with layers until the dish is full .Let it bakes uncovered at 200 degrees for an average of 25 to 30 minutes.

    Tips: prepare the dish one night before for better taste and let it until cook, this will flavor it.

    Serve: 6 people

    Vidalia Sweet Onion Chicken Breast Casserole recipe

    Ingredients:

    ~1 large piece of chicken breast

    ~2 tablespoon of vegetable oil

    ~2 medium-sized potatoes sliced and peeled

    ~2 medium-sized Vidalia sweet onions, sliced and peeled

    ~1 (10 3/4 Oz) can of cream of mushroom soup, (undiluted in paprika)

    Vidalia Sweet Onion Chicken Breast Casserole instructions:

    cook the breast in oil until brownish and remove the excess oil on the chicken by a piece of paper towel .In a 1 1/2 guard casserole put some oil .Place the potatoes at the bottom then layer onion and at the top of the mushroom soup.

    Smoothly place the chicken breast on the soup and shower it with paprika .Tightly cover and bake between 340 and 355 degree for one hour.

    Serves: 2 people

    Fried Chicken Breast

    Ingredients:

    ~ 1 Egg white (beaten lightly)

    ~ 1/2 teaspoon of Salt

    ~ 4 Chicken breasts (skinned)

    ~ 1/2 teaspoon of Onion powder

    ~ 1 cup of Bread crumbs

    ~ 1 teaspoon of Parsley

    ~ 1/4 cup of Non fat yogurt

    ~ 1/2 teaspoon of Garlic powder

    ~ 1/4 cup of Flour

    ~ 1/2 teaspoon of seasoning salt

    In a pie plate, mix all the dry ingredients then put the flour, yogurt and eggs white in a separate pie plate.Drop the chicken in the yogurt then in flour the in egg white. then roll the piece of chicken in the bread crumbs and please verify that all part are well covered .put on the baking pan sprayed with pam. Bake the whole at about 390 degree and 420 degree for a maximum time of 1 hour.

    Serve: 1 people.

    Shannon N. Jefferson gets her recipes from http://www.quickrecipesdy.info/ so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: http://www.secretrecipesdy.info/

    Posted by: Send a Meal AT 09:46 am   |  Permalink   |  Email
    Wednesday, 08 August 2007

    An elegant 50th birthday dinner is a must. Of all the decade markers the fifth should be the best. The guest of honor is still young enough to appreciate the finer things. More importantly, it is a time when the potential host or hostess is an experienced cook or has worked long enough to afford one. Of course if the party is to be a very large one there should be a fine restaurant used for catering.

    When possible though pull out all the stops and show off! Have a talent with roast? Use that recipe. Better at preparing lobster? Here's the chance to let that one out of the bag. Better yet prepare something that is in season and seems like the sort of thing that would be appreciated. Why not serve something like duck, pheasant or Cornish hen when available locally.

    Cornish hens are an affordable yet very elegant entree. They are often found at some of the budget groceries. Cornish hen stuffed with wild rice and mushroom stuffing brushed with butter and seasoned to taste is baked for one hour at 350 degrees in a greased baking dish. Serve with local fresh vegetables--say asparagus for instance. Hollandaise can be purchased, made from scratch or mixed from a grocery store brand packet. Some may have access to wild asparagus which is nice when available. Remember the salad (maybe Caesar) soup (tortilla?) and maybe steamed carrots or summer squash.

    All of these should be served on the best table settings possible! But when coffee and cake are served use paper table cloth, paper party plates and plastic ware after the good dishes are cleared. While the good stuff is washing in the automatic dishwasher or soaking in the sink the fun themed disposable stuff makes its festive appearance. Have a good time!

    Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for 50th birthday party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

    Posted by: Send a Meal AT 11:37 am   |  Permalink   |  0 Comments  |  Email
    Saturday, 04 August 2007
    “The Creator, when he obliges man to eat, invites him to do so by appetite, and rewards him by pleasure.” Brillat Savarin

    The senses are the organs by which man places himself in connection with exterior objects.

    The sense of taste enables us to distinguish all that has a flavor from that which is insipid. It is the pleasurable memory of taste that inspires our cooking of all types.

    The senses come to the assistance of each other. Touch rectifies the errors of sight. Taste is aided by sight and smell.

    Over the centuries the demands of our senses have brought new perfections. Smell has generated the discovery, manufacture and use of perfumes. Taste to the production, choice and preparation of all that is used for food. Touch, to all art, trades and occupations. We are constantly making change in order to gratify our senses.

    To satisfy our sense of taste we have discovered sugar and its different preparations, alcoholic liquors, wines, vanilla, various teas and coffees.

    Our senses provide for the preservation of the individual and the duration of the species.

    The sense of taste decides; the teeth are put into action, the tongue unites with the palate in tasting, and the stomach soon commences the process of assimilation.

    Taste in physical man is the apparatus by means of which he appreciates flavors. It invites us by pleasure to repair the losses which result from the use of life. It assists us to select from among the substances offered by nature. In this choice taste is powerfully aided by the sense of smell.

    It is difficult to say in exactly what the faculty of taste consists. It is more complicated than it appears.

    The tongue certainly plays a prominent part --for, being endued with great muscular power, it enfolds, turns, presses and swallows food. The jaws furnish saliva and like the palate are gifted with a portion of the appreciative faculties. However, those who have lost their tongue still maintain some sense of taste.

    Still the tongue plays a large part in the sense of taste and it has been found that all tongues are not alike. There are three times as many feelers in some tongues as in others. This would explain why one of two guests, sitting at the same table, is delighted, while the other seems to eat from constraint.

    It is believed that the sensation of taste is a chemical operation, produced by humidity. That is to say, the savories particles must be dissolved in some fluid, so as to be subsequently absorbed by the nervous tubes, feelers, or tendrils, which cover the interior of the gustatory apparatus.

    Pure water creates no sensation, because it contains no sapid particle. Dissolve, however, a grain of salt, or infuse a few drops of vinegar, and there will be sensation.

    The sense of smell has a definite influence on the sense of taste. Close the nose and the taste is paralyzed. When the nasal membrane is irritated by a cold in the head the taste is entirely obliterated. There is no taste in anything we swallow, yet the tongue is in its normal state.

    If we close the nose when we eat, we are amazed to see how obscure and imperfect the sense of taste is. The most disgusting medicines thus are swallowed almost without taste.

    The same effect is observed if, as soon as we have swallowed, instead of restoring the tongue to its usual place, it be kept detached from the palate. Thus the circulation of the air is intercepted, the organs of smell are not touched, and there is no taste.

    Taste is not so richly endowed as the hearing; the latter can appreciate and compare many sounds at once; the taste on the contrary is simple in its action; that is to say it cannot be sensible to two flavors at once.

    It may though be doubled and multiplied by succession, that is to say that in the act of swallowing there may be a second and even a third sensation, each of which gradually grows weaker and weaker and which are designated by the words AFTER-TASTE

    Those who eat quickly and without attention do not discern impressions of the second degree. They belong only to a certain number of the elect, and by the means of these second sensations only can be classed the different substances submitted to their examination.

    Taste provides us with enjoyment. When taste is moderately enjoyed it is not followed by fatigue. Taste belongs to all ages and ranks. Taste may be repeated several times a day without inconvenience. It mingles with all other pleasures and even consoles us for their absence.

    The pleasures of taste bring us together with family and friends to enjoy the results of our cooking chores. Our sense of taste does not decipher between healthy cooking and unhealthy cooking. It may find pleasure in Italian cooking, Chinese cooking or a simple vegetarian meal. The benefits to the overall body may be very different but the sense of taste does not really care. So maybe the brain needs to get involved when planning and cooking meals so that we ensure a healthy and tasteful meal for our guests.

    The author specializes in niche markets such as all types of cooking and gourmet chocolates which delight the taste buds.
    For Cooking Tips Visit: Home Healthy meals.
    For Delicious Gourmet Chocolate Selections Visit: Gourmet Chocolate Candy.

    Posted by: Send a Meal AT 11:20 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 01 August 2007
    Now a day’s people are going out to eat more often, and spending more money to satisfy their cravings. People all have their favorite restaurants that we like to go out to eat at, and often times we will be willing to go out of our way just to go to certain ones to order your favorite meal.

    What compels people to go out to certain restaurants over others though? Undoubtedly, it is a signature meal that they are in the mood for that particular night. One meal is all that it can take for restaurants to make a name for themselves and build a large customer following. Many restaurants are built completely around just one particular dinner or type of meal.

    But what makes these meals so special, that we the consumer go out of our way to get. Chances are it is a secret sauce, a taste that you have never been able to create at home, or a style of food that you never thought that you could create. If you thought you could make it yourself at home, then you would. It would be a whole lot cheaper that is for sure, not to mention more satisfying that you created such a delicious meal all on our own.

    Maybe you CAN create those tastes, and styles of foods right in your own home though. It all comes down to a willingness to try, and having the right resources at your disposal. But why would we want to do this when we can just go to the restaurant and pay someone else to do it? Well, there are a number of reasons, and I’ll tell you them right now.

    The best reason is definitely the money that you will be saving by not going out to restaurants all of the time. Not only will you spend money on the food and drink that you purchase, but the gas to drive there. Also, if you have a big family, or even a modest family of four, you would be hard pressed to spend under fifty dollars for a night at your favorite restaurant.

    The next great reason is that you can impress all of our friends and family with your new found cooking abilities. If you had a friend visiting from out of town that you knew loved Olive Garden bread sticks, you could make them some, and tell them how easily they could do it themselves. Perhaps there is a potluck coming up; why not bring some KFC style chicken that you made. The responses you will get are priceless.

    Lastly, if you are watching your weight, you can control what goes into your favorite dishes. Instead of using gobs of butter, substitute some Olive Oil. Why use two percent milk when you can use non-fat milk to make that cream sauce that you love. You can maintain the great flavors, often times for half of the calories.

    The question then becomes where and how can you learn to make the restaurant meals that you love. There are a number of places claiming to reveal all kinds of secret recipes to you, but you really need only one. You are bound to find a number of your favorite dishes that you can make right in your own home. Check out my resource box to find out more.

    Posted by: Send a Meal AT 10:23 am   |  Permalink   |  0 Comments  |  Email
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