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Cake products for Cake Decoration
by Chelsi Woolz

Nothing brings more satisfaction than being able to create your own masterpiece. Decorating cakes and making chocolate shapes is a great way to express creativity and bring joy into the lives around you. There are many companies that offer cake decorating and candy making products that will make creating your masterpieces even easier.

Everyone knows the most important part of the cake is the foundation. The way your cake is prepared determines how well the finished product will be. Be sure to use a cake tray that is specifically meant for cake decorators and that has straight sides. This will ensure a smooth decorating surface. After a cake is baked often times the cake domes up in the center and has to be trimmed. To remedy this you can purchase baking strips that are wet strips placed around the edge of the cake pan. These moist strips keep the temperature consistent throughout the cake and prevent the 'dome' effect. If your cake does become domed, you can use a cake leveller to make the top level. Simply move the wire on the leveller to the desired height and use a sawing motion to cut off the excess.

There are two different ways to decorate a cake - icing and fondant. If you are planning to use icing, there are many products to help your cake look spectacular. Meringue powder is a great tool to add to butter-cream icing. This helps the frosting "crust", and the frosting can be easily smoothed with a sheet of parchment paper. An icing comb can also help make the cake look more professional. To use this tool, simply hold it parallel to the side of the cake, and twirl the cake as you scrape off the excess icing. This will create a beautiful design that will mask any flaws in the cake. Decorating tips can then be used to complete the decoration of the cake.

If you are decorating the cake with fondant, there are many different tools that can be used to make this process easier. To roll out the fondant, a silicon cutting and rolling mat can be used. This keeps the fondant from sticking and becoming difficult to work with. It's important to have the fondant the same thickness all the way around. A rolling pin with thickness guides can be used to help keep your fondant the same thickness. Simply choose the desired thickness, and slide the thickness ring onto each end of the rolling pin, and the fondant will come out exactly the same thickness. You can then decorate with icing, or more fondant. To place fondant shapes on the cake you can use fondant cut-outs.

Making chocolate is not without its own set of products for your convenience. Chocolate dipping sets make chocolates that look a lot more professional, and that are less messy. Silicon moulds make removing poured chocolates easier. And to add that extra touch, decorating squeeze bottles allow you to drizzle another color of chocolate on top. Whatever you're creating, you're sure to be able to find a lot of great products to help you on your way.

About the Author
The article is written by Chelsi Woolz the topic cake decorating. Find out the cake baking products and decorating tips that will help you make your cake foundation into a cake masterpiece.
http://bettycrocker.com.au/

Cookware

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Kettle Corn

2/3 cup raw popcorn
1/4 cup oil
1/4 cup sugar

Place oil and popcorn in a large skillet that has a tight fitting lid. The popcorn should barely cover the bottom surface. Heat over medium until the first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover and continuously shake skillet while holding top. Be careful, this will burn
much quicker than regular popcorn. When you think all is popped, remove from heat. Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle. Salt lightly, and break up into pieces.
(Note: This may take a little practice, but well worth the effort!)

Why Do Make-Ahead Recipes Work So
Well To Reduce Your Dinner Party Stress?
By: Dipak

One of the "tricks" I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you'll have the leisure to enjoy what you're doing instead of feeling frantic about a deadline.

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don't need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs?
If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties.
I suggest you start with appetizers. If you want to see some of my favorites, just go to my Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests' eyes light up at the sight of your tasty, well presented appetizers.

Cocktail Meatballs

1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the
Cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.


Easy Lasagna

Ingredients

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) Spaghetti Sauce
1 cup water
12 lasagna noodles, uncooked

Directions

• PREHEAT oven to 350°F.

• Using a large skillet brown meat on medium high heat.
• Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.

• Drain meat; return to skillet.
• Stir in spaghetti sauce.
• Put 5 cups water into empty sauce jar; cover and shake well.
• Add to skillet and stir well.

Layering The Meat Sauce-Lasagna Noodles-Cheeses

• Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish
• Top with layers of 3 lasagna noodles
• Top with 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce.
• Repeat layers 2 more times.
• Top with remaining 3 noodles and the remaining sauce.
• Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese.

• Cover tightly with greased foil.

• BAKE 45 min.
• Remove foil then continue baking 15 min. or until center is heated through.

Let stand about 20 mins. before cutting and serving.
Notes:
Use cooking spray to grease the foil.

"You're About To Discover The
Insider Secrets Behind America's Favorite Restaurant Recipes..."

• Click Here!

Below Are Some Of The Secret Recipes You'll Find Inside VOLUME 1 and VOLUME 2
VOLUME 2 IS YOUR'S FREE WHEN YOU ORDER VOLUME 1

VOLUME 1

101st Airborne Beer Cheese Soup
A&W Papa Burger
A&W Chili Dogs
A&W Onion Rings
A1 Sauce
Almond Bark
Almond Joy Bars
Andouille Sausage
Applebee's Blonde Brownies
Applebee's Lemonade
Applebee's Classic Patty Melt
Applebee's Baby Back Ribs
Applebee's Bourbon Street Steak
Applebee's Spinach Pizza Appetizer
Arby's Horsey Sauce
Arthur Treacher's Fish Batter
Aunt Jemima's Pancake Mix
Auntie Ann's Pretzels
Baby Ruth Bars
BB King's BBQ Ribs
Beef Jerky
Ben & Jerry's Cherry Garcia
Ben & Jerry's Fresh Georgia Peach Ice Cream
Ben & Jerry's Giant Chocolate Chip Cookies
Ben & Jerry's NY Super Fudge Chunk
Benihana's Fried Rice
Benihana Magic Mustard Sauce
Benihana Shrimp Sauce
Bennigan's Onion Soup
Bennigan's Broccoli Bites
Bennigan's Hot Bacon Dressing
Big Boy's Blue Cheese Dressing
Big Boy's Strawberry Pie
Big-John's Beans 'n Fixin's
Secret Copycat Recipes
Bisquick
Black Angus Garlic Cheese Bread
Black-Eyed Pea's Baked Squash
Black Eyed Pea's Broccoli-Cheese Soup
Black Eyed Pea's Cornbread
Blueberry Lemonade
Bob Evan's Colonial Dressing
Bob Evans Peanut Butter Pie
Bob Evan's Sausage Gravy
Boboli Pizza Crust
Bob's Big Boy
Bojangles Biscuits
Borden's Sweetened Condensed Milk
Boston Market Cranberry Sauce
Boston Market Creamed Spinach
Boston Chicken Macaroni & Cheese
Boston Market Stuffing
Boston Market Chicken
Boston Market Dill Potato Wedges
Boston Market's Sweet Potato Casserole
Bran Flakes
Bread and Butter Pickles
Bread Bowls
Brown Derby's Original Cobb Salad
Buffalo Chicken Wings
Bullseye BBQ Sauce
Burger King's Hershey Sundae Pie
Butterfingers
Cajun Cafe's Bourbon Chicken
Cake Donuts
California Pizza Kitchen Chicken Tequila Fettucine
California Pizza Kitchen Thai Chicken Pizza
CPK Brocolli and Sun-Dried Tomato Fusilli
California Pizza Kitchen BBQ Chicken Salad
Restaurant Copycat Recipes Below:
Candy Corn
Carmel Apples
Carrabba's Mussels In White Wine Sauce
Casa Ole Green Sauce
Cheesecake Factory Cajun Jambalaya Pasta
Cheese Crackers
Cheese Danish
Cheez-Whiz
Chi-Chi's Baked Chicken Chimichangas
Chi Chi's Margarita Marinade
Chi Chi's Mexican Chicken Salad
Chi Chi's Old West Oven-Fried Chicken
Chi Chi's Pork Tenderloin With Bourbon Sauce

VOLUME 2 YOUR'S FREE

Applebee's Tequila Lime Chicken
Applebee's Santa Fe Stuffed Chicken
Applebee's Smothered Chicken
Applebee's Classic Patty Melt
Applebee's Chicken Fajitas
Applebee's Baby Back Ribs
Applebee's Chicken Cheese Tortilla Soup
Applebee's Blackened Whitefish Sandwich with Kookaburra Sauce
Applebee's Bourbon Street Steak
Applebee's Broiled Salmon with Garlic Butter
Applebee's Chicken Fried Chicken
Applebee's Mexi-Ranch Dip
Applebee's Veggie Patch Pizza Spinach and Artichoke Dip
Applebee's Spinach Pizza
Applebee's Chicken Quesadilla Grande
Applebee's Chicken Wings
Applebee's Hot Artichoke and Spinach Dip
Applebee's Honey Barbecue Riblets
Applebee's Garlic and Peppercorn Fried Shrimp
Applebee's Santa Fe Stuffed Chicken
Applebee's Smothered Steak Skillet
Applebee's Southwest Steak Skillet
Applebee's Santa Fe Chicken Salad
Applebee's Steakhouse Salad
Applebee's Aztec Chicken Salad
Applebee's Vegetable Medley
Applebee's Bacon Scallion Mashed Potatoes
Applebee's Deadly Chocolate Sin
Applebee's Blondie Brownies
Applebee's Apple Chimi-Cheesecake
Applebee's Apple Chimi-Cheesecake 2
Applebee's Maple Butter Sauce
Applebee's Chardonnay Mushrooms
Applebee's Blue Cheese Vinaigrette
Applebee's Honey Glaze
Applebee's Barbecue Sauce
Applebee's Spicy Ranch Dressing
Applebee's Bananaberry Freeze
Applebee's Kahlua Mudslide
Applebee's Lemonade
Applebee's Perfect Margarita
Applebee's Kahlua Mudslide

RECIPES FROM CHILI'S:

Chili's Skillet Queso
Chili's Black Beans
Chili's Awesome Blossom
Chili's Twisted Lemonade Twist
Chili's Electric Lemonade
Chili's Grilled Chicken Pasta
Chili's Grilled Chicken Pasta
Chili's Monterey Chicken Recipe
Chili's Tortilla Crunch Chicken Fingers
Chili's Margarita Grilled Chicken
Chili's Low-Fat Fajitas
Chili's Chicken Enchilada Soup
Chili's Southwest Chicken Chili
Chili's Black Bean Soup
Chili's Chicken Mushroom Soup
Chili's Chocolate Brownie Sunday
Chili's Chocolate Chip Paradise Pie
Chili's Mighty Ice Cream Pie
Chili's Salsa Recipe
Chili's Honey Mustard
Chili's Pico de Gallo
Chili's Salsa

RECIPES FROM T.G.I. FRIDAY'S:

T.G.I. Friday's 9 Layer Dip
T.G.I. Friday's Gazpacho
T.G.I. Friday's Fire Bites
T.G.I. Friday's Potato Skins
T.G.I. Friday's Pot Stickers
T.G.I. Friday's Cajun Angels
T.G.I. Friday's Hot Artichoke and Spinach Dip
T.G.I. Friday's Quesadilla Dipping Sauce
T.G.I. Friday's Malt Cake
T.G.I. Friday's Mocha Mud Pie
T.G.I. Friday's Bruschetta Chicken
T.G.I. Friday's French Onion Soup
T.G.I. Friday's Lemon Chicken Scaloppini
T.G.I. Friday's Spicy Cajun Pasta
T.G.I. Friday's Pizza
T.G.I. Friday's Maple-Cured Pork Loin with Sweet Potatoes
T.G.I. Friday's Roast Vegetables
T.G.I. FRIDAY'S Vegetable Grill
T.G.I. Friday's Broccoli Cheese Soup
T.G.I. Friday's Shrimp Marinara
T.G.I. Friday's Dijon Chicken Pasta
T.G.I. Friday's Garlic Chicken
T.G.I. Friday's Spicy Cajun Pasta
T.G.I. Friday's Broken Noodles
T.G.I. Friday's Au Gratin Potatoes
T.G.I. Friday's Sizzling Vegetable Fajitas
T.G.I. Friday's B-52 Shooters
T.G.I. Friday's B-1B
T.G.I. Friday's Dreamsicle
T.G.I. Friday's Frozen Kahlua Mudslide
T.G.I. Friday's Mudslide
T.G.I. Friday's Mudslide (Mud Boy Recipe)
T.G.I. Friday's Orange Cream
T.G.I. Friday's One Hour in the Candy Store
T.G.I. Friday's Chocolate Monkey (Banana Split Drink)
T.G.I. Friday's Nutty Accountant
T.G.I. Friday's Cranberry Creamsicle
T.G.I. Friday's Cranberry Creamsicle
T.G.I. Friday's Midnight Meltdown
Brown Cow Meltdown Non-Alcoholic Version
T.G.I.Friday's Poinsettia
T.G.I. Friday's Poinsettia Non-Alcoholic Version
T.G.I. Friday's Sex on the Beach
T.G.I. Friday's Barney Blaster
T.G.I. Friday's Flying Grasshopper
T.G.I. Friday's Frozen Irish Mint
T.G.I. Friday's Frozen Key Lime
T.G.I. Friday's Gold Medalist
T.G.I. Friday's Green Eyes
T.G.I. Friday's Lights of Havana
T.G.I. Friday's Long Island Ice Tea
T.G.I. Friday's Cupid's Arrow
T.G.I. Friday's Freedom Fling Hurricane Friday's
T.G.I. Friday's Candy Cane
T.G.I. Friday's Witches Brew
T.G.I. Friday's Lone Star Jalapeno Mary
Gentleman Jack® Tennessee Tea
TGI Friday's Strawberry Fields Salad
T.G.I. Friday's Mandarin Orange Sesame Dressing
T.G.I. Friday's Soy Dressing
T.G.I. Friday's Honey Mustard Dressing
T.G.I. Friday's Pecan-Crusted Chicken Salad
T.G.I. Friday's Cantonese Chicken Salad
T.G.I. Friday's Original Jack Daniel's Sauce
T.G.I. Friday's Pico De Gallo Sauce
T.G.I. Friday's Apple butter Barbecue Sauce
T.G.I. Friday's California Plum Sauce
T.G.I. Friday's Marinara

RECIPES FROM OLIVE GARDEN:

Olive Garden Salad Mix
Olive Garden Hot Artichoke and Spinach Dip
Olive Garden Tuscany Bread
Olive Garden's Fried Mozzarella
Olive Garden Bruschetta al Pomodoro
Olive Garden Oven-Roasted Potatoes
Olive Garden Marinated Peppers
Olive Garden Ravioletti in Mushroom/Walnut Cream
Olive Garden Tomato and Mozzarella Caprese
Olive Garden Tomato/Basil Crostini
Olive Garden Breadsticks
Olive Garden Stuffed Mushrooms
Olive Garden Toasted Ravioli
Olive Garden San Remo Dip
Olive Garden Apple Carmelina
Olive Garden Peaches 'n' Cream Cheesecake
Olive Garden Andes Mint Pie
Mint mousse
Olive Garden Tiramisu Dessert
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Olive Garden Apple Praline Cheesecake
Olive Garden Brownie Banana Funtastico
Rasberry Mousse Cheesecake
White Chocolate Raspberry Cheesecake
Olive Garden Chocolate Lasagna
Olive Garden's Lemon Cream Cake
Olive Garden Black Tie Mousse Cake
Olive Garden Mediterranean Garlic Shrimp
Olive Garden Parmesan Crusted Chicken
Olive Garden Baked Stuffed Artichoke with Foccacia
Olive Garden Fettuccine Assortito
Olive Garden Pollo Limone
Olive Garden Pork Filettino
Olive Garden Chicken Formaggio Pizza
Olive Garden Chicken Scampi
Olive Garden Sicilian Scampi
Olive Garden Pepperoni Pasta Palermo
Olive Garden Pizza Bianco
Olive Garden Penne Romana
Olive Garden Parmesan Chicken
Olive Garden Neapolitan Ziti
Olive Garden Heart Healthy Chicken and Pasta
Olive Garden Gameroni all'Aglio
Olive Garden Chocolate Ricotta Pie
Olive Garden Mostaccioli Quattro Formaggio
Olive Garden Spaghetti Sauce
The Olive Garden Italian Pork Tenderloin
Olive Garden Five Cheese Lasagna
Asparagus with Lemon and Minced Onions
Olive Garden Spaghetti Carbonara
Olive Garden Shrimp Primavera
Olive Garden Shrimp Cristoforo
Olive Garden Seafood Torcello
Olive Garden San Remo
Olive Garden San Marco
Olive Garden Pasta with Broccoli
Olive Garden Pasta Frittata
Olive Garden Cappellini Pomodoro
Olive Garden Florentine Lasagna
Olive Garden Eggplant Parmigiana
Olive Garden Con Zucchini
Olive Garden Chicken Spiedies
Olive Garden Chicken Marsala
Olive Garden Capellini Primavera (Light)
Olive Garden Capellini Pomodoro
Olive Garden Alfredo Fettuccine
Olive Garden Stuffed Chicken Marsala
Olive Garden Chicken Giardino
Olive Garden Pasta E Fagioli
Olive Garden's Seafood Portofino
Olive Garden Cheese Ravioli with Fresh Vegetables
Olive Garden Cannelloni Al Forno
Olive Garden Spaghetti Delle Rocca
Olive Garden Capellini Pomodoro
Olive Garden Minestrone
Olive Garden Angel Hair and Three Onion Soup
Olive Garden Pasta Roma Soup
Olive Garden Toscana Soup
Olive Garden Gazpacho Italiano
Olive Garden Gnocchi with Spicy Tomato and Wine Sauce
Olive Garden Pasta Fajoli Soup
Olive Garden Seafood Pasta Chowder
Olive Garden House Dressing
Olive Garden Bolognese Sauce
Olive Garden Salad Dressing
Olive Garden Sangria
Olive Garden Sicilian Splash

OUTBACK STEAKHOUSE:

Outback Steakhouse Bloomin' Onion
Outback Steakhouse Honey Wheat Bushmans Bread (Breadmaker version)
Outback Bread (Honey Wheat Bushman Bread)
Outback Steakhouse Aussie Fries
Outback Kookaburra Wings
Outback Steakhouse Shrimp on the Barbie
Bonzer Salads
Outback's Honey Mustard Dressing
Outback Restaurant's Sauce
Outback Orange Marmalade Sauce
Outback Steakhouse Queensland Chicken And Shrimp
Outback Steakhouse Sweet Potato
Outback Steakhouse Sauteed Mushrooms
Outback Steakhouse Mac A Roo N' Cheese
Outback Steakhouse Marmalade Sauce
Outback Steakhouse Rack of Lamb Cabernet Sauce
Outback Steakhouse Pork Chop Sauce
Outback Steakhouse Tangy Tomato Dressing
Outback Steakhouse Steak Seasoning
Outback Steakhouse Steak Marinade
Outback Steakhouse Tartar Sauce
Outback Steakhouse Creamy Onion Soup
Outback Steakhouse Creamy Potato Soup
Outback Key Lime Pie
The Wallaby Darned

VOLUME 2 YOUR'S FREE:

Red Lobster Bisquick Rolls
Red Lobster Cheddar Bay Biscuits
Red Lobster Brushetta
Red lobsters' Bahama Mama drink
Red Lobster Boston Tea
Red Lobster Deep-Fried Catfish with Hush Puppies
Red Lobster Eggs Benedict with Smoked Salmon
Red Lobster Fried Shrimp
Red Lobster Grouper Siciliano
Red Lobster Grouper Summer Seviche
Red Lobster Oriental Scallop Salad
Red Lobster Rock Shrimp Creole
Red Lobster Seafood Chili
Red Lobster Shrimp Quiche
Red Lobster Shrimp Salad
Red Lobster Shrimp Scampi
Red Lobster's Crab Au Gratin
Red Lobster's Lobster Chops
Red Lobster's Roasted Maine Lobster with Crabmeat Stuffing
Red Lobster's Sesame Ginger Seared Salmon
Red Lobster Parrot Bay Coconut Shrimp with Piña Colada Sauce
Red Lobster Shrimp Diablo
Red Lobster Mussels Marinara
Red Lobster Broiled Dill Salmon
Red Lobster Citrus Couscous
Red Lobster Country Fried Flounder
Red Lobster Crab Alfredo
Red Lobster's Perfect Potato
Red Lobster Pina Colada Dipping Sauce
Red Lobster Sauce
Red Lobster Caesar Dressing w/Variations
Red Lobster Caesar Salad Dressing
Red Lobster Cajun Seasoning
Red Lobster Barbecue Sauce
Red Lobster Creamy Caesar Dressing
Red Lobster's Easy Cheesecake

COPYCAT RECIPES FROM STARBUCKS:

Starbucks Tazo Chai Tea
Mystic Chai Tea Mix (Instant Chai Tea Mix )
Starbucks Pumpkin Spice Latte
Starbucks Coffee Frappe
Starbucks Java Chip Frappuccino
Starbucks Mocha Frappuccino
White Chocolate Mocha
Caramel Macchiato
Iced Caramel Macchiato
Starbucks Spiced Holiday Coffee
Starbucks Lowfat Creamy Blend of Coffee & Milk
Starbucks Peppermint Mocha
Starbucks Frozen Frappuccino
Starbucks Gingerbread Latte
Starbucks Iced Constantine Coffee
Starbucks Java Float
Coffee
Starbucks Vanilla Iced Coffee
Starbucks Frappuccino
Starbucks Chai Tea
Amaretto Chai Latté Chiller
Hot Chai Latté
Starbucks' Caramel Apple Cider
Starbucks Mocha Slush
Starbucks Eggnog Latte
Starbucks Iced Mocha
Starbucks Summer Fruit Cobbler Bars
Starbucks Black and White Toffee Bars
Starbucks Chantico Chocolate Cake
Starbucks Black and White Toffee Bars
Starbucks Orange Oatmeal Flat Scones
Starbucks Vanilla Almond Biscotti
Starbuck's Chocolate Waffles With Coffee Syrup
Starbucks Date Scones
Starbucks Meringue Drops
Starbucks Chocolate Fudge Squares with Mocha Glaze
Starbucks Lemon-Tipped Pistachio Biscotti
Starbucks Italian Date Thumbprints
Starbucks Health Bars
Starbucks Streusel Crumb Coffee Cake
Starbucks Cranberry Bliss Bars
Starbuck's Low Fat Blueberry Muffins
Starbucks Caramel Scones
Starbucks Espresso Pecan Batons
Starbucks Caramel Scones
Maple Oat Nut Scones
Starbucks Cinnamon Scones
Starbucks Black Bottom Cupcakes
Starbucks Lemon Squares
Starbucks Espresso Truffles
Chi-Chi's Salsa Verde Chicken Kabobs
Chi Chi's Salsa
Chi Chi's Seafood Enchiladas
Chi Chi's Chili Con Queso
Chili Powder
Chili's Chicken Enchilada Soup
Chili's Monterey Chicken
Chili's Steak Fajitas
Chinese Sesame Chicken
Chorizo
Church's Fried Chicken
Cinnabon French Toast
Cinnabon Rolls
Cinnamon Glazed Almonds
Clausen Kosher Dill Pickles
Coney Island Dogs
Corn Dogs
Corn Syrup
County Line BBQ's Chuck Wagon Beans
Crab Ragoon
Cracker Barrel Cherry Chocolate Cobbler
Cracker Barrel's Bread Pudding
Cracker Barrel's Hashbrown Casserole
Cream Cheese
Creme De Menthe
Denny's Cheese Soup
Der Weinerschnitzel's Chili Sauce
Disney Mickey's Meatloaf
Disney Tonga Toast
Domino's Pizza Sauce
Double Tree Hotel Chocolate Chip Cookies
Duck Sauce
Dunkin Doughnuts
Eatmore Bars
El Chico Mexican Restaurant Relish
El Pollo Loco Mexican Beans
El Pollo Loco Chicken
El Torito's Deep-Fried Ice Cream
El Torito's Black Bean Soup
El Torito's Enchilada Sauce
El Torito's Mexican Caesar Salad
Emeril's Creole Seasoning
Emeril's Southwest Seasoning
Emeril's Mole Sauce
Energy Bars
Entenmann's Fat Free Chocolate Cupcakes
Famous Amos Cookies
Fannie Mae Caramels
Fig Newtons
Famous Copycat Recipes Below:
Four Seasons Crab Cakes
Four Seasons Minestrone alla Milanese
Frango Chocolate Mints
Fried Dough
Fried Pickles
Fruit Roll-ups
Funnel Cakes
Galiano
Gatorade
General Tsao's Chicken
Girl Scout Mint Cookies
Girl Scout Samoa Cookies
Golden Corral Rolls
Golden Corral's Seafood Salad
Goo Goo Clusters
Good Season's Italian Dressing
Graham Crackers
Grand Marnier
Grape Nuts Cereal
Green Goddess Dressing
Gum Drops
Gummi Bears
Half Moons
Hamburger Buns
Hamburger Helper
Hardee's Buttermilk Biscuits
Hardee's Cinnamon Raisin Biscuits
Heath Bar Candy
Heinz 57 Sauce
Hellman's Mayonnaise
Hershey's Chocolate Syrup
Hidden Valley Ranch Dressing
Honey Baked Ham Broccoli Souffle
Honey Baked Ham Potato Ham Hash
Horseradish
Hostess Cupcakes
Hostess Twinkies
Hot and Sour Chinese Soup
Houlihan's Baked Potato Soup
Houston's Grilled Chicken Salad
Houston's Spinach and Artichoke Dip
Houston's Tortilla Soup
Howard Johnson's Boston Brown Bread
Ice Cream Sandwiches
International House Of Coffee Flavored Coffees
Italian Sausage
Jack Daniel's Honey Mustard
Jack Daniel's Marinade
Jack-In-The-Box Jumbo Jack
Jalapeno Poppers
Jerk Seasonings
Kenny Rogers BBQ Sauce
Kenny Rogers Fire-And-Ice Chili
Kentucky Derby Museum Pie
Ketchup
Kettle Corn
KFC BBQ Baked Beans
KFC Cole Slaw
KFC Honey Barbecued Wings
KFC Macaroni Salad
KFC Original Fried Chicken
King's Hawaiian Bread
Kraft Catalina Salad Dressing
Krystal's Hamburgers
Lawry's Seasoned Salt
Legal Seafood Clam Chowder
Licorice Drops
Lipton's Onion Soup
Little Caesar's Pizza Sauce
Little Debbie Oatmeal Cream Pies
Luchow's German Potato Salad
Lum's Ollieburger
Lynchburg Lemonade
Macaroni Grill's Baked Creamy Seafood
Macaroni Grill Foccacia Bread
Macaroni Grill Fonduta Gamberi
Macaroni Grill Gemberetti Noci E De Pino
Macaroni Grill Pasta Di Pollo Al Sugo Bianco
Macaroni Grill Penne Rustica
Magic Shell Ice Cream Topping
Maid Rite Sandwiches
Manwich Sloppy Joes
Marie Callender's Corn Bread
Marie Callender's Pie Crust
Marie Callender's Potato Cheese Soup
Restaurant Copycat Recipes Below:
Marshmallows
McDonald's Filet-O-Fish
McDonald's Honey Mustard Sauce
McDonald's Hot Mustard Sauce
McDonald's Shakes
McDonald's Big Mac Sauce
McDonald's Big Mac
McDonald's Hot Apple & Cherry Pies
McDonald's Chicken McNuggets
McDonald's Egg McMuffin
McDonalds Hamburgers
McDonald's Hotcakes
Miniture Chocolates
Miracle Whip
Mrs. Fields Carrot Cake
Mrs. Fields Chocolate Chip Cookies
Mrs. Fields Peanut Butter Cookies
Mrs. Fields Cinnamon Sugar Cookies
Nutri-Grain Bars
O'Charley's Baked Potato Soup
Old Bay Seasoning
Old El Paso Enchilada Sauce
Old Fashioned Hard Candy
Old Fashioned Jelly Doughnuts
Old Fashioned Peanut Brittle
Old Spaghetti Factory Creamy Pesto Dressing
Olive Garden Apple Carmelina
Olive Garden Fried Mozzarella
Olive Garden's San Remo Seafood Dip
Olive Garden Chicken Spiedies
Olive Garden Pollo Limone
Olive Garden Lasagna
Olive Garden Pasta Frittata
Olive Garden Shrimp Primavera
Olive Garden Tiramisu Dessert
Olive Garden Capellini Pomodoro
Olive Garden Fettucine Alfredo
Olive Garden House Dressing
Olive Garden Toscana Soup
Olive Garden Eggplant Parmigiana
Orange Julius
Outback Steakhouse Aussie Fries
Outback Steakhouse Bloomin Onion
Outback Steakhouse Coconut Shrimp
Outback Steakhouse Marinade
Outback Steakhouse Queenland Chicken & Shrimp
Outback Steakhouse Ranch Dressing
Outback Steakhouse Steak Seasoning
Outback Steakhouse Walkabout Soup
Oyster Sauce
P.F. Chang's Lettuce Wraps
P.F. Chang's Stir-Fried Spicy Eggplant
Pace Picante Sauce
Panda Express Orange Chicken
Peanut Butter Tastykakes
Pepperidge Farm Sausalito Cookies
Pepperidge Farms Milano Cookies
Peppermint Schnapps
Philadelphia Cheesesteaks
Philadelphia Sticky Buns
Piccadilly Carrot Souffle
Pillsbury Crescent Rolls
Pimento Cheese Spread
Pita Bread
Pizza Hut Cavatini
Pizza Hut Creamy Italian Dressing
Pizza Hut Dessert Pizza
Pizza Hut Original Pan Pizza
Pizzeria Uno's Chicago Deep Dish Pizza
Pizzeria Uno's Rattlesnake Pasta
Planet Hollywood Cap'n Crunch Chicken
Planet Hollywood Thai Shrimp Pasta
Planters Heat
Ponderosa's Steak Sauce
Famous Copycat Recipes Below:
Pop Tarts
Popeye's Fried Chicken
Popeye's Red Beans and Rice
Popeye's Biscuits
Popeye's Dirty Rice
Popcorn Balls
Potato Rolls
Prudhomme's Cajun Seasoning Mix
Red Lobster Batter-Fried Shrimp
Red Lobster's Cheesecake
Red Lobster's Crab Au Gratin
Red Lobster's Shrimp Diablo
Red Lobster Cheese Biscuits
Red Lobster Creamy Caesar Dressing
Red Lobster Fried Catfish & Hushpuppies
Red Lobster Tartar Sauce
Red Lobster's Clam Chowder
Red Lobster's Crab Stuffed Mushrooms
Reese's Peanut Butter Cups
Reuben Sandwich
Rib Shack Bar-B-Q Sauce
Ruby Tuesday Apple Pie
Ruby Tuesday's Pasta Salad
Ruby Tuesday's Spicy Sesame-Peanut Noodles
Ruby Tuesday's Chicken Quesadillas
Sanders Hot Fudge Topping
Sbarro Baked Ziti
Sbarro Spinach and Cheese Rolls Florentina
Sbarro Tomato Sauce
Sbarro Chicken Francese
Sbarro Rigatoni Ala Vodka
Schlotsky's Deli Rolls
See's Fudge Candy
Shake and Bake
Shoney's Beef Cabbage Soup
Shoney's Broccoli Casserole
Shoney's Country Fried Steak
Silver Spoon Cafe Spinach Queso Dip
Sizzler Cheese Toast
Snickerdoodles
Snickers Cheesecake
Soup Nazi's Seafood Bisque
Sour Cream
Steak & Ale Cajun Chicken Pasta
Steak & Ale's Burgundy Mushrooms
Steak & Ale's Bourbon Street Steak
Steak & Ale's Hawaiian Chicken
Steak-n-Shake Chili
Stouffer's Corn Souffle
Stouffer's Macaroni and Cheese
Stove Top Stuffing
Stuckey's Pecan Log Rolls
Sun Dried Tomatoes
Swiss Miss Hot Chocolate
T.G.I. Friday's Signiture Cocktails
T.G.I. Friday's French Onion Soup
T.G.I. Friday's Au Gratin Potatoes
T.G.I. Friday's Sizzling Vegetable Fajitas
T.G.I. Friday's Soy Dressing
T.J. Cinnamon's Cinnamon Rolls
Taco Bell Chalupa Supreme
Taco Bell Crispitos
Taco Bell Sante Fe Gordita's
Taco Bell Green Sauce
Teriyaki Sauce
Thomas English Muffins
Tiger Sauce
Tony Roma's Baby Back Ribs
Copycat Recipes
Tony Roma's Onion Rings
Uncle Ben's Seasoned Long Grain & Wild Rice
V-8 Juice
Vanilla Extract
Waldorf Astoria Fresh Pea Soup
Waldorf Astoria Olive And Lemon Potatoes
Waldorf Hotel's Waldorf Salad
Walnettos Caramels
Wheat Thins
Wicker's BBQ Sauce
Wonder Bread
Worcestershire Sauce
York Peppermint Patties
Zwieback

Recipes Kids LOVE!
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Kid Approved Meals Will Help You Quickly And Easily Prepare Healthy Meals Your Kids Will Enjoy Eating.

You Need Quick And Easy Meals Your Kids Will Actually Eat!

There are many fun and easy breakfast and lunch recipes for kids.How about Breakfast Pizza or Cheese and Meat Pinwheels to change things up a bit?

It is important for the nutrition of our children to have a balanced assortment of foods in their diet.In addition, their little taste buds need to be exposed to variety to help them learn to appreciate various foods as they grow.

To Learn More About Recipes Kids Love - CLICK On The Fruit or The Pizza Above.

Do this wholesome recipe while you're catching up on other tasks.

Tip: Into another roasting pan place 1" wide and thick - cut skinless chicken strips, seasoned the way you like, and roast them while the potatoes are roasting. Make a salad or serve another vegetable and you have a complete quick and delicious meal.

Red Potatoes Roasted

1 lb small red potatoes
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cut the potatoes into 1/4 in thick slices
Toss with oil. (we like to use a baggie for tossing the potatoes with oil..place the oil in the bottom of the baggie, put potatoes in the baggie with the oil and toss them around to coat them evenly)
Place in a single layer in a greased 13in x 9in x 2in baking pan.
Sprinkle with salt, pepper and Parmesan cheese.
Cover tightly with foil.
Bake at 350 degrees for 40 minutes or until tender. Makes: 3 - 4 servings.


BBQ Chicken Pizza

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre?baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

How To Make Guacamole



How To Make Meatballs



Stock Up For That Last Minute Party



Inside Out Taco Wraps



Think Outside The Burrito

The Coupon Master - Begin Saving Today!">

Selecting the Right Tools for the Kitchen
by: Jane Taylor

It's not just first impressions that count with customers. Tarnished silverware, old pots and pans and dated appliances all have the ability to make your patrons feel unhappy with their dining experience. In many cases, seasoned restaurateurs would attest that aside from the actual dining room, the kitchen comes a close second when people are determining whether they've had an enjoyable experience.

Selecting the right kitchen tools and utensils is imperative to putting your best foot forward with your customers. Needless to say, it is crucial that you take the time to research your purchases before making the investment. Not only will you have a well run kitchen, but you will be able to present your kitchen as an addition to the dining room instead of hiding it away behind closed doors.

When selecting your kitchen equipment, there are few items that you just can't skimp on if you want to have an efficient kitchen.

Pots and Pans: For any professional, their utensils are like pieces of art. This appreciation will rub off on to your customers. By selecting a wide variety of solid, quality made pots and pans, your cooks and chefs will be inspired to create great dishes that will keep patrons coming back for more.

Knives: Any chef will tell you that it's not "service" that takes up most of their time. It's the preparation. Working with substandard knives not only takes chefs far longer to prepare, but the actual presentation of the food is sometimes lacking. When purchasing knives, make sure they are made of high quality materials, come with a warranty and are easy to sharpen and maintain.

Appliances: Think of the appliances you have in your kitchen at home. You'll need all of these items and more for a commercial kitchen. Dishwashers, microwaves, blenders and grillers are all essentials. When researching these items, take into consideration the warranties, support and service as well as pricing.

But one of the key pieces of equipment you'll be buying is the gas stove. There are many varieties of burners all with different heat outputs and intensities. Many proprietors choose to use natural gas, but in more remote areas, owners often use gas tanks.

When purchasing your gas cook top, ask the supplier about additional accessories you will need for the equipment to run efficiently. You'll most likely need hoses, connector kits, casters and some other bits and pieces.

After all the research is done and the purchases have been made, your staff can now make wonderful dishes that customers will keep returning for time and time again.
About The Author
Café Ideas is a family owned Australian business that supplies Catering Equipment & Commerical Fridges to Cafes & Businesses. http://www.cafeideas.com.au

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Slow Cooker Soup Recipes
By: Robert92 Donnelly92

Easy chicken slow cooker recipes

Want to save time and money? Then the slow cooker is for you! Yes, the handy little appliance which has been around since the early 1970's is making a comeback! In this day and age where most families have both partners working and have children as well, the slow cooker is more appealing than ever as it leaves valuable time to spend with children or friends whilst the food is cooking. By spending only 10 - 15 minutes preparing a meal first thing in the morning when you are still fresh, the slow cooker does the rest, gently cooking your meal over 8 - 10 hours. So when you have run out of steam - leave it to the slow cooker to prepare a delicious and nutritious meal.

Slow cooker chicken recipes are not only easy, but the variety of recipes is limitless as well as mouthwatering. These include chicken dumplings, chicken rice, baked continental chicken, chicken wings, chicken stroganoff, Coq au Vin, chicken with mushroom wine dressing, chicken cordon bleu, whole roast chickens, to name but a few. The chicken soups and stews are also ideal for the slow cooker and the use of herbs in slow cooker recipes adds wonderful flavor because the cooking process seems to intensify the flavor more so than conventional cooking methods.

Slow cooker recipes are also very economical as expensive fillets don't have to be used due to the slow cooking/ low temperature principle. Most chicken dishes use drumsticks, chicken pieces or whole chickens and because of the lengthy cooking times, these cuts turn into the most tender and delectable cuts full of flavor and aroma.

Whilst the good old chicken roast is one of the most popular slow cooker chicken dishes, there are many slow cooker recipes available which with a twist of modern ingredients turn simple recipes into very contemporary, and stylish meals. One such recipe is Chicken Pilaf with Sundried Tomato & Rocket. This dish uses either chicken breasts or chicken pieces. Modern ingredients such sun-dried tomato, basmati or wild rice make this a gourmet meal. This dish is also ideal if particularly busy as it will not be affected by over cooking if inadvertently cooked for longer than the specified time. You will however, need to top up the pot with a little extra hot chicken stock.

Chicken Pilaf with Sundried Tomato & Rocket

Ingredients:
1 tablespoon olive oil
6 chicken pieces or 4 large chicken fillets (either breast or thigh)
1 large onion, roughly chopped
3 garlic cloves, chopped
410g (13 oz) can chopped tomatoes
60g (3 oz) sun-dried tomatoes drained and sliced (semi sun dried can also be used)
2 ½ teaspoons pesto sauce
600ml (1 pint) hot chicken stock
150g (50z) basmati rice
50g (20z) wild rice (if prefer to only use basmati rice, then extra 50g is required)
salt and pepper
Parmesan or Romano Cheese
rocket salad to serve

Method:
Preheat the slow cooker. Heat the oil in a frying pan or skillet. Fry the chicken until browned. Remove form the pan with a slotted spoon and reserve on a plate. Fry the onion and garlic together until soft. Add the canned tomatoes, sun dried tomatoes and pesto sauce. Season with salt and pepper and bring to the boil. Pour into the slow cooker, then stir in the hot stock.
Rinse the rice well, then stir into the slow cooker. Arrange the chicken pieces on top of the rice, pressing them just below the level of the liquid so that they don't dry out during cooking. Cover with the lid and cook on High for 2 ½- 3 hours until the chicken is thoroughly cooked and the rice is tender.
Spoon on to serving plates and serve sprinkled, shaved cheese and rocket salad.
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Rob is the author of this article on Slow cooker recipes. Find more information about Crock pot recipes here.

Kitchen Tools - Make Your Cooking Easy
By: John Harry

In today’s fast and complex world, life has become a challenge in every sense. Technology is changing the face of the world. Such is today’s world scenario, that people have no time for any extra work. Everyone prefers to spend their precious time at home. Home is a very special place for everyone and kitchen makes a home perfect. No home is complete without a kitchen, and a kitchen is incomplete without the present day kitchen tools and gadgets.

In present life it is very tough to survive without the useful modern kitchen appliances. These household appliances provide a helping hand and the appliances have minimized the time span spent in kitchens drastically. These appliances are making life wonderful.

Kitchen tools or appliances are available in many forms as a helping tool. These tools help a person in such a way that more work can be done within a short span of time. A few examples of kitchen devices are refrigerator, Toast maker, Dishwasher, microwave oven, sandwich maker, juice extractor and mixer etc. These advanced devices are used in cooking, baking, grilling and cleaning dishes. The modern day tools meant for kitchen, increases the efficiency in the kitchen.

These modern day tools can change the way, kitchens functioned before. Technology is constantly improving and innovations are taking place on a daily basis. Every day, new technology with advanced features is changing the concept of kitchen. These electronic devices reduce the unnecessary time spent in kitchens. Dishwasher is a modern day device that is helpful in cleaning the dishes. This saves the time and protects people from skin and other diseases. Microwave oven is used to cook and heat food so that it may look and taste fresh. A few examples of kitchen appliances are Blender, coffee maker etc. Coffee makers help in brewing coffee without boiling the water in a separate pot. Many portable blenders are available in the market from different brands.

Modern day kitchen tools are designed with a view to match the class and style of every segment of people. These tools are very efficient and can be easily fitted anywhere. The operation of these tools is very simple and does not require complex technical knowledge. Eco friendly products such as dishwashers, ovens, refrigerators etc are specially designed with various user friendly features. These products are aimed at saving huge amount of monthly electricity bills.

Kitchen equipments play a significant role in the preparation of a meal, especially after a hard days work. With today’s advancing technology, more and more kitchen gadgets are being introduced in the market. Here are a few examples of kitchen gadgets that we regularly use. Garlic press, food thermometers, knife sharpeners, slotted spoon, salad spinner etc.

It is a well-known fact that the right use of the proper tools will in fact develop your cooking know-how. Not only that, but it will also put in an additional degree of simplicity to food preparation, as well as enhance our general contentment with the progression of this process. With the right kitchen tools, you can be well assured of a hassle free cooking.

Today, modern tools have made cooking a lot easier than it was before. You have a wide array of tools to choose from. These tools have made cooking an enjoyable experience at the same time, interesting.
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Simple, Quick and Sure to Please
New Years Eve Party Recipes
By: Daisy Jones

Appetizers, along with cocktails, are one of the most popular food options for a New Years Eve party.
You should plan on providing at least five different appetizers for your party to ensure your guests will get to taste a wide variety of items. A mixture of sweet and savoury appeitzers is best. Try choosing appetizers that are not messy to eat, especially when your guests are likely to be dressed elegantly.

We have listed some appetizer recipes that are sure to go down a treat with your guests and can be prepared in advance, so you can also enjoy yourself on New Years Eve.

Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 loaf of French Bread, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the French Bread into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Tortilla Pinwheels

1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6-inch

In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheeser is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortillas. Roll up and chill. Slice into rounds.

Deviled Eggs With Crabmeat

6 hard cooked eggs, peeled
3 1/3 tbsp. mayonnaise or salad dressing
1 1/3 tbsp. finely chopped celery
2 tsp. (dijon) mustard
1 tsp. oregano
1 tsp. onion powder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper.
Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired.
Serve immediately or store covered in refrigerator. Use within 3 days.

Chocolate Truffles

1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1-1/2 teaspoons instant-coffee crystals
1 12-ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder

In a bowl, combine whipping cream, Irish cream liqueur and coffee liqueur. Stir in the instant-coffee crystals; set aside. In a heavy saucepan, melt chocolate and butter over low heat. Remove from heat; gradually stir in cream mixture until blended.
Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours or until completely cool and smooth, stirring occasionally. Mixture will be slightly sticky.
Shape tablespoons of candy into balls. Roll each in cocoa powder. Place on a waxed-paper-lined baking sheet. Chill until firm. Store tightly covered in the refrigerator for up to 2 weeks. If you like, roll in additional cocoa powder before serving.

Cream Puffs

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425F. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Sesame Chicken

24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey

Grease baking sheet. Preheat oven to 450.
Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this mixture and then into sesame seeds. Place chicken tenders on baking sheet and bake for 20-25 minutes.

Marinated Mushrooms

1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder

Clean and dry mushrooms. Mix all ingredients together. Let marinate in refrigerator for 8-12 hours and serve.

For more recipes have a look at our site.
Daisy Jones is an editor for Womansindex.com the magazine for smart and savvy women. For more recipes go to WomansIndex.com

Everything You Wanted To Know About Italian Recipes

If you are looking out for some fine tasting value additions to your recipe collection, and are fond of Italian cooking, why not take the time to learn more about specialized cuisine from Italy and pick up some great new and authentic Italian cooking recipes? You can find Italian cooking recipes in many places, beginning with the comfort of your own home, using the Internet to connect to a whole new virtual world of great and exciting cultures and cuisine contained in web sites devoted to Italian cooking recipes and world cuisine secrets!Yes, you are bound to find what you need and beyond that too - for an online search is the right platform that will guide you towards a wealth of information you can use and recipes ideas numbering so many, you won't know what to do! Do remember to select the web sites that offer varied and interesting Italian cooking recipes given by professional chefs, home-cooking experts as well as beginners like yourself, all of whom are bound to have a meal option that is suitable for each level of learning you go through. Some places may only offer cooking tips and the pitfalls you should avoid, others can let in you on their kitchen disaster stories so you know how "not" to do things - and still others can guide you on best-kept secrets of top chefs, and you can end up making the best Pasta-dish ever! The art of Italian cooking recipes is a fun and easy way to learn about using new and varied food items and natural herbs reliance you may have never used before for lack of knowledge and thus, begin on an interesting new gastronomical journey to tickle your taste buds, heighten your senses and change the moods for everyone around.

Once you have mastered the art of Italian cooking recipes and can prepare delicious, new and unique meals by yourself, you can invite guests and loved ones to sample your fare and are bound to revel in the praise and success that comes your way, having adapted these to their tastes! The possibilities of your learning new Italian cooking recipes and then passing them on to other novices is also open and perhaps, you can tap into hidden passions to become a professional chef in Italian cooking yourself. Not only easy, but convenient to make and full of natural, fresh ingredients favored by the Italians, Italian cooking recipes can be adjusted according to the skill level of the learner and the budget they can afford; some can contain expensive ingredients but others have substitutes handy for those on a limited budget. The comfort level of eating Italian cooking recipes based meals is high and people learn these by tuning in to demos, buying recorded cookery show info, enrolling for a specialty cuisine course or even taking the advice of established home-cooks. Watching and learning from cooking tutorials contained in DVDs are not only convenient but practical too as you can stop and resume your cooking class at your leisure, so learn better

Homemade Barbecue Sauce - The Definitive Guide
by Lewis T

The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to cook something new.

Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients to make your own favorite sauce.

No doubt you, or members in your family had their own favorite homemade barbecue sauces that they grew up with, well now is your chance to get involved and enjoy learning something new, how to make your own personal favorite homemade barbecue sauce.

Here are the basic components of a homemade barbecue sauce.

The barbecue sauce base
Regardless of what type of barbecue sauce you are going to make, you will need a "base" before you can begin. Ideal bases for making a good BBQ sauce are favorites such as number 10 ketchup sauce, honey, mustard, brown sauce and fruit purée sauce bases.

Consistency of the homemade sauce base is one of the main things that you should be looking at when considering making your own BBQ sauce. You want to avoid the base from being too runny or too thick, and this is one of the reasons why using a suitable ketchup is a great place to start experimenting because it gives you a little less to think about initially and will allow you to let your creative juices flow as you consider and use the ingredients that will make up your sauce.

The #10 ketchup is one of the most popular sauce bases to use as it has the ideal consistency and acidity that complements BBQ food by giving a clean edge, or zing, to the flavor. Many pre-bought sauces will not match up to your own personal favorite once you have developed your very own homemade barbecue sauce.

If you were considering making something that had a fruitier flavor, you can use a pre-made fruit sauce and use that as your base for a slightly sweeter and fruitier flavor and adjust it to your taste, using other ingredients. Alternatively, you could use a small quantity of ketchup base and then sweat down fruit and create your own fruit purée to add to your sauce.

Acidity
Acidity is very important in a homemade barbecue sauce as its presence provides a clean-tasting zing that prepares and excites the taste buds. Controlling this acidity is important and a matter of personal preference, and experimentation with fruit-infused vinegars, such as cider, apple and raspberry all offer unique and distinct flavors that complement any homemade barbecue sauce.

You can make your own fruit-infused vinegars very easily by purchasing a good quality white wine vinegar, adding some to a sterilized bottle along with raw fruits of choice, seal, and allow to soak slowly, in a cool and dark place for 1 or 2 months.

Once the fruit has had enough time to break down in the vinegar, you find that it has taken on a pleasant fruity tang and can be used in not only your homemade barbecue sauce, but also in a salad dressing along with a little olive oil. Remember that a little goes a long way.

Other ingredients that will complement your homemade barbecue sauce base, are seasoning's and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety. Worcestershire sauce for example, adds a low-down meaty flavor and is similar in color to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark color that will deepen the color of the sauce that you are making.

Other great ingredients are Tabasco sauce for example that adds a mildly hot, fruity pepper flavor and is excellent as a component for sauces that are going to be used on chicken, baby back ribs and chicken wings. If you want to try a slightly milder alternative to Tabasco, Cholula hot sauce is similar in flavor, though slightly less piquant to its hotter counterpart.

For a full and more rounded flavor you can add sauces similar to Texas Pete's hot sauce, which has a fairly thick ketchup-like consistency and adds a broad and mild mix of spices. Once again, there are many alternatives to thick sauces that you can add to your homemade barbecue sauce, and it is worthwhile experimenting with them in very small batches and pick out the flavors that excite your taste-buds the most.
Read the labels, pick out the flavors and aromas that appeal to you and then note them down for future use.

Seasonings
Now that you have the base of your homemade barbecue sauce well under way, you can take a look at the spices, salt, pepper and sugar that will be used in relatively small quantities to give your BBQ sauce its own distinct flavor.

If you haven't used a particular seasoning before start off by using small quantities to avoid over-powering your first homemade barbecue sauce.

Cinnamon for example is a particularly strong bark-like spice that is also available in ground form. Use it like salt, by adding a little at a time until you get the balance right with the other flavors. Use too much and you will find that just like salt, the cinnamon will almost certainly overpower everything else you have in your sauce. Unless you particularly like cinnamon, use it very sparingly.

Here is a short list of seasoning's that you can use in your homemade barbecue sauce to give you some ideas.

Spices such as cayenne, Jamaican jerk seasoning, red pepper flakes (in moderation), clove, cinnamon, ground ginger, coriander, garlic, mango powder, mustard, paprika, cumin, oregano, and parsley are all excellent choices.

Whole seeded chili peppers such as Chipotle adds a dark and smoky flavor, Habanera and Scotch Bonnet peppers add a lot of heat along with a delicious fruit flavor, red bell peppers for great fruitiness but little heat, Serrano and similar long carrot-shaped chilies also offer a nice fruit flavor along with a mild-heat.

Sweetness
To add sweetness if necessary to your homemade barbecue sauce, you can use sugars and sweeteners that suit your personal preference. Palm sugar has a unique and distinct flavor that has an Eastern influence, cane sugar, molasses and dark brown sugar are also widely used.
You can use any sugars that you prefer, though darker sugars generally have more flavor and are more suitable for use in a BBQ sauce. More exotic sweeteners such as passion fruit and guava syrups can also be used to good effect, along with regular honey and golden syrup.
If your homemade barbecue sauce is going to be used to baste your meats and poultry during cooking over a hot grill, remember that the high sugar content can burn easily and it will invariably result in blackened food.
Take this into account when cooking your food and adjust your technique accordingly. Using the "low-and-slow" method of cooking is the perfect way to cook food that is coated in a high sugar content BBQ sauce.

Salt
Salt is a very important part of cooking, seasoning any food improves the flavor and when used in BBQ sauces, it is used in the same manner, to add flavor and also balance the sweetness and acidity. Use salt sparingly during the last 15 minutes of reduction time to adjust the taste to your liking by allowing the salt to cook through the sauce slowly, while stirring continuously.
Taste a small amount of the sauce, not forgetting to allow it to cool first beforehand, and determine whether you have reached the right balance.
It all comes down to a matter of personal preference that is based on our upbringing and regional influences. Use the ingredients and flavors that talk to your taste buds, experiment and make it your own unique homemade barbecue sauce.

Thickeners
To prevent yourself from making the most common mistake when creating your first homemade barbecue sauce, avoid the addition of sauce thickeners such as corn starch, gelatin, flour, butter and cream as these will impair the flavor and potentially ruin your BBQ sauce.

Thickeners are not required as your homemade barbecue sauce will be thickened naturally by the evaporation of liquids, and reduced gently on a relatively low heat in a saucepan until the ideal consistency is achieved.

Making your homemade barbecue sauce
This section is not designed to be a particular recipe, just some basic guidelines in the preparation of your homemade barbecue sauce.

To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;

500ml of #10 ketchup 50ml cider vinegar 1 large onion coarsely chopped 2 large garlic gloves, finely chopped 1 thumb sized piece of ginger, finely sliced 1 tsp Tabasco sauce 1 tbls passion-fruit syrup 1 tsp coriander powder 1 tsp cumin powder 2 finely chopped seeded hot red chilies 1 tbls brown sugar Salt to taste

Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.

Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.

The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilize the flavors before use.

Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilized jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.


About the Author
Barbecue Party has a great selection of delicious and mouthwatering barbecue recipes . You may also like to find out how to make your own homemade barbecue sauce. http://www.barbecue-party.com/barbecue-recipes.htm

A Sparkling Trip To Bollinger
By: Richard Davis

Normally, trips to wine suppliers are very hard work (no, honestly) and the preserve of our buying team, trying to find the best cuvées at the best prices. However, occasionally we are given the opportunity to take our other staff on fact-finding visits, which are great fun, if a little hectic.

In February, we took a group to visit the world-renowned Champagne house of Bollinger. Such a treasured visit demanded the most treasured staff, so we identified our ‘unsung heroes’ at the company’s front line, who regularly go out of their way to give extra special service to our customers. Hence, at a really unsociable early hour on a cold February morning, some of our sales, accounts, warehouse and shop staff flew out to Paris to meet the people who make Bollinger.

A two-hour drive from Charles de Gaul Airport brought us to the home of Bollinger in the stylish little town of Ay, which was covered with a light dusting of snow. Ay is the most famous Grand Cru village in Champagne, located some 30km from Reims. We had an exquisite lunch at the house of Madame Lilly Bollinger, where the history and ethos of the company was explained.

Madame Lilly Bollinger is one of the most famous figures in Champagne’s history. In 1918 Elizabeth Law de Lauriston Bourbers (known as Lilly) married Jacques Bollinger, head of a small but growing Champagne house. When Jacques died in 1941, Lilly took the reigns and famously traveled the world, spreading the word about Bollinger. In many respects she was a true pioneer in creating an internationally recognised brand. Lilly was also a great spokeswoman for the Champagne region as a whole, leaving several infamous quotes.

"I drink it when I'm happy and when I’m sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it – unless I’m thirsty." Madame Lilly Bollinger, Daily Mail 17th October 1961

Today the success of Lilly’s promotional endeavours is clear from the prestige and familiarity of Bollinger Champagne. However, it was a surprise to most to learn just how small their volumes are in the great scheme of things, producing just 2.1m of Champagne’s total annual output of 300m bottles. They remain, in essence a small, artisan producer.

We visited the coopers’ workshop, the last one in Champagne where wooden barrels are still made, repaired and restored. Seeing a workshop with such ancient tools, and complete lack of machinery indicated the depth of craftsmanship and skill that was being preserved, not for the tourists, but out of necessity. A tour of the vast chalk cellars beneath the village showed how manual the whole process is, with teams of cellar men manually racking the reserve bottles. Seeing such quantities of precious Champagne, gently maturing in the perfect conditions, was humbling. We emerged from these labyrinthine cellars into the winery, several streets away, and into a very different world of immaculate white tiles and stainless steel - the absolute epitome of hygienic, up-to-date wine-making. This was where the ancient crafts met the modern world.

It’s only now that we realised that we had spent many hours, discovering the different delights, rapt with attention at the details of production and historic facts being offered. We had been transported to a different world for a day, completely removed from ours, yet the fruits of which we would enjoy by opening a bottle at home. An evening in Reims was followed by a morning flight back to reality and work. But the general impression from all was one of awe, at the passion and detail that goes into making a bottle of Champagne that we may have taken for granted before. Suddenly, the price of a bottle of Bollinger seems remarkably good value for money. So if you ever call the Averys office to ask about Champagne to be met with an effusive story about how it is made, you’re probably talking to one of the lucky staff who came on this trip.

You can buy Bollinger online Averys Dot Com where we are currently listing the UK’s best price for Bollinger Special Cuvee NV- just £25 per bottle.

Richard Davis is the Sales and Marketing director of Averys Wine Merchants. For more information visit www.Averys.com.

Eating In Season To Save Money And Stay Healthy
by Jenni Ovington

It's no secret the cost of buying in fresh fruits and vegetables has risen sharply over the last couple of years. In tough times, it is the food budget that gets hit first when faced with high mortgage payments, credit card bills and the exorbitant price of heating a home. It can be tempting to cut out the higher priced healthy foods in favour of the 5 for £4 ready meals, yet it doesn't have to be this way.

Buying fresh fruit and vegetables in season is the key to maintaining a healthy diet for your family. The reason behind this is simple. For example, when strawberries are in abundance in June, the supermarkets can buy in bulk and then pass the savings onto you. Take advantage of this abundance and you could eat like a king!

You don't just have to eat the foods fresh as they become available cheaply. Stretch the food budget even further by freezing, canning or using the vegetables in combination with staple items.

Let's take the versatile Leek as our example vegetable. At any other time of the year, leeks can be pricey but in March is when you want to look out for them cheaply. Find the best price you can and buy several. From here, you can look up your favourite cookbook recipes for suggestions on what to do with leeks. I personally love to do this because it gives variety to your core set of meals you regularly cook.

The obvious choice for many is to make potato and leek soup. It's cheap, filling and freezes fantastically. You can also use leeks in a stir fry, in beef or chicken casseroles, in your slow cooker or even roasted with root vegetables. Leeks can easily be frozen as well. Simply cut off the tops, slice them lengthways to wash out any grit or soil and freeze as little logs. You can even start a vegetable stock 'ziploc' bag with the tops of the leeks in your freezer. Just keep adding the tops and tails of other vegetables and when the bag is full, make a wonderful vegetable stock for soups.

Below is a list of fruits and vegetables according to the month they should be the cheapest:

January - Bramley apples, winter cabbage, swede, carrots, sweet potato, beetroot, blood oranges, pears, forced rhubarb, seville oranges, turnips

February -parsnips, celeriac, chicory, cauliflower, shallots, purple sprouting broccoli, kale, kiwi

March - leeks, maincrop rhubarb, spring greens, lamb's lettuce, radish, spring onions

April - cucumber, wild rocket, mushrooms, lettuce, spinach, artichokes

May - asparagus, apricots, Jersey Royal potatoes, chives, mint, watercress

June - courgettes, strawberries, romaine lettuce, broad beans, navel oranges, basil, peas, gooseberries, tayberries

July - cherries, blueberries, aubergine, peaches, fennel, mangetout, chard, french beans

August - peppers, melon, tomatoes, raspberries, broccoli, runner beans, lettuce, loganberries

September - damsons, plums, blackberries, apples, figs, sweetcorn, garlic, onions

October - mushrooms, pumpkins, marrows, watercress, acorn squash

November - brussel sprouts, celeriac, beetroot, quince, tangerines, cranberries, butternut squash

December -pomegranate, celery, red cabbage, savoy cabbage, satsumas


About the Author
Jenni Ovington is a designer and manufacturer of organic cotton textiles as well as owning her own business, HomeMattersMost, which also carries hundreds of products for every room of the home. How to fill every room of your home with organic, natural and even fair trade products? Find it at www.homemattersmost.co.uk.

Try These Uniquely Sweet Tips When Using a Candy Thermometer
by Martin Prestovic

It doesn't have to be wintertime to make the most use of your versatile candy thermometer.
The cooler months are the time when people seem to do their candy making.
But anytime of the year candy making is a perfect opportunity to gather the kids around the kitchen table and make sweet treats such as pecan brittle, candy apples or chewy, gooey taffy.

Making candy can be a delectably delicious experience if you are aware of how to correctly use a candy thermometer. Creating fun, sweet goodies can also be a disaster if you don't use the proper equipment and follow the steps and procedures exactly as specified. Most cooks with even moderate kitchen experience are already aware that a candy thermometer can be one of your best kitchen tools to help ensure that many family pleasing recipes become kitchen success stories.

Whether you'll be using a liquid thermometer, a coil spring "dial" thermometer, or a digital thermometer (the most accurate type), you'll want to test your thermometer for accuracy before attempting to use it in a recipe. Even the expensive, high end candy thermometers require routine accuracy checks to establish that they are working correctly. If you fail to carry out this simple procedure an inaccurate candy thermometer can easily result in your candy being under or overcooked.

The best way to accomplish this test is to let the thermometer stand undisturbed in a pot of boiling water for ten minutes. At the end of that time check the reading. Your candy thermometer should read 212 degrees F. Once it has been determined that your thermometer is giving an accurate reading, you're ready to begin!

How to Use a Candy Thermometer
1. Gather all the cooking utensils and ingredients you'll need for your candy recipe and have them close by. Timing is everything when it comes to making candy. A minute or two of overcooking can ruin a perfectly good recipe.
2. Next, add the ingredients as directed by the recipe and place the candy thermometer in the pot with the cooking candy, making sure the bulb of the thermometer never touches the bottom of the pan (this will result in a false, higher reading). Cook the mixture until the cooking stage in the recipe is reached. While some recipes provide a goal temperature to reach during this stage, others use sugar stage terminology, such as "thread", "soft ball", "firm ball", "soft crack" or "hard crack". The thermometer, for example, will show a 230-235F reading at the lowest, "thread" stage, and will register 300-310F at the other extreme - the "hard crack" stage.
3. When the desired cooking stage is reached, as evidenced by your thermometer, remove the thermometer carefully (use a potholder - it will be hot!), and complete the recipe following the directions provided.

Sweet Tips, Unique Features, and Other Uses!
" Many cooks agree that there's some truth in what your mother may have told you - it's best to do your candy making on sunny days, when the air pressure is high.
" Always make sure that your candy thermometer has a clip attached that will stabilize it against the side of a pot without you having to hold it in place.
" Never allow the bottom tip of the thermometer to rest against the bottom of a pot on the stove. The pot's bottom surface can produce unreliable temperature readings.
" Remember that there is no mercury used in these types of cooking thermometers.
" A variety of styles of thermometers are available to the candy cook today, including those with antibacterial tubes, stainless steel stems, freezer and oven safe models, and those with Celsius vs. Fahrenheit readings.
" Use your candy thermometer for other types of recipes as well! Using your candy thermometer is helpful when you need to check the temperature of yeast while you are making bread.
" You can even use a candy thermometer to check the oil temperature when you are going to be frying foods.

About the Author
Martin is an avid cook and enjoys writing about his favorite recipes and products. Take a look at his recommended candy thermometer at MyChefsFavorites.com where you can pick up a great selection of cookware items. http://www.mychefsfavorites.com/pastry-tools/measuring/candy-thermometer.html

Cheap But Sensible Guide to Buying Discount Cookware
by Kitchenafair

If you've always wanted to make your family dinner using a nice cookware set but are put off by the high price, you're in luck. You could still fulfill your dream of becoming a kitchen god/goddess using expensive cookware brands but at a lesser cost. Discount cookware can be an excellent choice if you want a branded set but are reluctant to pay the high-end tag prices. But there is an art and a science to buying discount cookware. Here is a short guide to help you choose the right set for your money:

Buy when cookware sets go on sale
If you've always had your eye on expensive cookware such as copper pots and pans, buy them when they go on sale. Manufacturers and stores frequently mark down prices for a number of reasons, so it pays to be on the lookout for a sale. Depending on the season and on the reasons involved, you could get as low as 15% discounts to as high as 75%.

Look for clearance sales
Clearance sales are terrific for buying discount cookware. These usually happen when manufacturers are phasing out old stocks, styles and designs to make way for new ones and when retailers want to replace old items on their inventory. Sure, the cookware you buy may no longer be this season's hottest find but who cares when you have a great set of stuff at an even greater price?

Buy discount cookware from restaurant suppliers
If you're looking for professional cookware, restaurant suppliers are some of the best sources for discount cookware. Most name brands can be found in these stores and you get a choice as to the styles and designs.

Check out factory outlets
Some of the best discounts you can get are from factory outlets. Many manufacturers of cookware use their own outlets to promote and market their wares. You could get new designs at super low prices from these stores, along with great prices on popular items.

Discount doesn't mean damaged Buying discount cookware doesn't mean skimping on quality.
If it's discounted, at least find out why. Overruns are usually better deals than, say, factory damaged items. Before paying for your cookware set, check the items for scratches, dents, cracks and other damages. If the cookware requires electrical power to run, be especially careful. Check wirings and connections for any nicks and cuts. Make sure there are no parts that are burnt or out of place.


About the Author
Are great cookware always that expensive? Not so, if you know where to find them. Learn our buying tips for discount cookware.
http://kitchenafair.com/

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