Cooking World

Warm up vegetable oil in a frying pan; add bacon, onion, celery and rosemary, and simmer under a lid for 10 minutes. Add cranberries and half of apple juice, to increase fire. When liquid level decreases by third, remove a frying pan from fire, set aside to cool down.

Add in a forcemeat nutmeg, allspice tree, salt, black pepper, walnuts, dried orange peel, rice, eggs and crumbs. Mix well.

Preheat an oven to 200 °С. Wash the hen, dry it and fill with the prepared stuffing.

Rub the hen with a butter, salt and pepper. Put in the oven in a scallop. Bake for 50 minutes.
Take out the hen from an oven, cover and set aside for 30 minutes.

Prepare sauce. Apple pour in a stew-pan. Add meat from wings, a broth, and starch dissolved in a small amount of water, and simmer slowly stirring for 5-7 minutes while the sauce thickens.

Ingredients:
1 hen
40 g bacon
1 onion
1 stalk of a petiolar celery
1 sprig rosemary
250 ml apple juice
2 table-spoon walnuts
0,5 glass boiled rice
1 table-spoon fresh bread crumbs
2 table-spoon butter
100 ml chicken broth
0,5 tea-spoon starch
Salt, black ground pepper to taste
Dried peel of half of orange
Pinch of a ground nutmeg
Dash of ground allspice tree
Handful of fresh cranberries

Prepare a stuffing. Peel and finely cut onion. Wash rosemary, take it to leaves. Wash celery, grind. Bacon cut thinly, walnuts chop.

In cookery ginger powder is used. It has a pleasant tart aroma and poignant spicy taste. The range of spice’s application is rather wide. It spices herring and pork in a sour-sweet sauce, seafood. Ginger gives pleasant aroma to fish-soup, soups from mutton, to meat, chicken and fish broths.

Ginger not only flavors hot meat dishes, but also improves their taste. The spice is added in dishes from mutton, beef, veal, pork, goose and a turkey. Chinese culinary specialists use ginger to cook ravioli and stewed dumplings with a filling. It gives an appetizing smell to hot fish dishes. It is included in numerous sauces: for salads, mutton chops, sour-sweet ones to meat, etc.

Many confectionery products do not do without this spice. It flavors cookies, spice-cakes, Easter cakes, candy staffing, and jam from a melon. Many European and Asian peoples flavor drinks with it. It is added in honey drinks, tea, and compotes from pear and pumpkins.

By the way, ginger can be easily bought at any supermarket.

Ingredients:

1 l chicken or vegetable broth
2.5 centimeter piece ginger (finely sliced)
1 onion (finely slised)
2 chives garlic, cut
250 g fresh spinach leaves
1 small potato (peeled and cut)
1 table-spoon rice wine
3 table-spoon sunflower-seed oil
Salt, pepper,
The fresh shred spinach for serving

Directions:
Heat oil in a big saucepan. Add garlic, onion and ginger and to fry all over 3-4 min. up to softness. Set aside 2-3 small leaves of spinach. Add the rest of spinach in a saucepan; stir slowly while spinach doesn’t wither. Add some broth and potato, bring to the boil. Lower fire, cover and prepare for 10 more minutes. Then pour in a blender or kitchen processor and make homogeneous puree. Return the soup in a saucepan and add rice wine, then season with salt and pepper to taste. Bring to the boiling. Serve hot, decorated with leaves of spinach.

Apple - the most widespread and accessible fruit. At the height of an apple season, you may take advantage of some variants of apple-based diets. Choose to the taste.

Apples are an ideal basis for a diet. They contain vitamins, microelements and digestion improving matters. However, apple diets are useful not for everyone.

First of all, restrictions concern those who have problems with a stomach and bowels. For example, women, suffering from stomach ulcer, gastritis with acidity biliary dyskinesia, are not to it sour varieties of apples. But they can afford sweet or baked apples. People with insufficient gastric juice secretion, on the contrary, should eat more sour apples.

Highly allergic people should be very cautious, and it is unimportant, how exactly declare itself an illness - by skin reactions or an asthma. In any case these people should give preference to green apples - orange fruits can cause an aggravation.

If you have coffee tree at home, you may experience roasting your own beans in the oven. This will smoke up your house a little, and the smell will stay in the house for quite some time. The quantity and size of beans, as well as your geographical location will bring some correction in the roasting process, so this is a live and learn process.
Place the beans in some perforated container, such as a steel strainer or vegetable steamer. Then place them in a pre-heated, 248,00°F oven for about 5-7 minutes. Then increase the temperature in the oven to 446,00°F. In about ten minutes you will hear the beans to crack. But keep an eye on them, because the time may differ, as it depends on the temperature, heat capacity of the oven, and quality and size of the beans. When the beans start cracking, mix them up, to ensure an equal roast. Look at their color every 1-2 minutes until they have achieved a color a little bit lighter than the final color which you desire.
When the beans have completely cooled, place them in an air tight container in the refrigerator, or just grind them and brew the tasty drink.

This light salad from fresh avocados and tomatoes will taste best as a quick snack and can be used as a taco filling with grilled steak or chicken.

This salad is very easy to make, as it don’t demand blending. You should mince the garlic and just mix together all ingredients.

Separate the avocado halves and remove flesh from the skin.

Ingredients:
1 large red tomato
1 medium-sized lime
dash of ground black pepper
pinch of salt, or to taste
1small red onion
pinch of garlic powder
1/3 c. olive oil
1/4 c. leaves of cilantro
dash of each white and cayenne pepper
2 garlic bulblets
3 to 4 ripe avocados

Directions
Mix olive oil, cilantro, garlic and seasonings in a blender.
Add the juice of lime, and mix well again.
Peel and cut onion into very small pieces, then rinse them under very cold water. Cut the tomato in small pieces.
Avocados should be seeded and peeled, and then cut into large pieces.
Put onion, tomato and avocado in a mixing bowl and press well. You shouldn’t place too much dressing as not all can be needed.

Such snacks as this with crushed pineapple, cream cheese, and sliced ham always are always very popular at parties.

You need:
8 ounce package whipped pineapple cream cheese
1.5 cups crushed pineapple in juice, well drained
8 inch flour tortillas
6 ounces sliced ham

How to prepare
Slightly blend the cream cheese and pineapple in a bowl. Take the tortillas and put them on a clean tray. Spread half of each tortilla with the cream cheese mixture. Put a slice of ham over the cream cheese. Roll up each tortilla and if needed, seal the edge with a cream cheese. Place each tortilla roll in plastic wrap and tray tightly. Put the snack in a refrigerate for at least 2 hours, then unwrap and cut into medium-wide pieces.

This recipe may take some time to cook the dish, but it is worth it. It will be nice for people who want to grow thin, as zucchini and squash replaced pasta in this recipe.
Ingredients:
1 lb. zucchini
1 lb. squash
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil
Tips for cooking:
Preheat oven to 425 F.
Cover two baking pans with nonstick cooking spray.
Cut all squash and zucchini half-and-half; then, cut each half lengthwise into pieces about 1/4 inch thick.
Spread squash and zucchini on pans in one layer and add Italian seasoning.
Bake it for 25 minutes, turn over once through baking.
Take out from the oven and set aside. Lower oven temperature to 375 F.
In a large pan heat pasta sauce over medium-high heat. Then add spinach into the pasta sauce.
Combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend all ingredients until they are well mixed and smooth.
Splash 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Put half of the zucchini and squash slices on the bottom of the dish. Next, cover squash and zucchini slices with cottage cheese mixture. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Add the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Add mozzarella cheese also over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake all this at 375 F for about 35 minutes. Cheese should be browned and bubbling. Let it stand for 10 to 25 minutes before serving.
You can also add other vegetables to the sauce, for example, onions and red pepper.

For this tasty and easy in cooking dish for a family of four you will need:

1 whole head of garlic
1 tablespoon of olive or other vegetable oil
1 potatoes, peeled, cut in small cubes
1 tablespoon butter
a glass hot milk
salt and pepper
1 tablespoon chives garlic for garnish
Heat oven to 350 degrees. Toss garlic with vegetable oil, then put heads in a dish for baking and cover with foil. Bake it for 25-30 minutes or until garlic is soft and tender. Cool and squeeze out pulp, mash well with fork.
Boil potatoes until they are tender. Drain well, and mix with butter. Add in hot milk gradually until smooth, but do not over beat. Stir up in roasted garlic and add salt and pepper to taste. Garnish.