New Year's salad Drakosha (Dragon with crab sticks)

Ingredients:

Crab sticks - 200 gr.
Leeks - 1 piece.
Cooked frozen shrimp - 500 gr.
Eggs - 4 pieces.
Mayonnaise - 200 gr.
Canned corn - the bank.
Apple - 1 piece.

Ingredients for salad ornaments:

Eggs (quail) - 2 pieces.
Beijing Cabbage - 2 leaves.
Olive.
Leeks - stem.
Kiwi - 4 pieces.



Preparation of a New Year's salad Drakosha - Dragon

1. Cut into small cubes crab sticks. Peeled and core apples, cut into cubes the same size. Should immediately cut the apple mix with mayonnaise, otherwise it will get dark.

2. Cut in half light of the onion, then cut into thin half-rings.
3. Boil the eggs, three of them carefully pull out the yolks and whites put aside for decorating salads. The remaining whole egg yolks and finely chop.
4. Fill the shrimp with water, set on fire and bring to a boil. After that, drain, cool and clean. Cut into small pieces.
5. From the banks merge with corn liquid, mix with other ingredients, cooked and add more mayonnaise.
6. We spread the resulting salad on a flat large plate, attach the weight of the form of dragon.
7. Left in the whites aside for chop and grate or cover up the figure of a dragon, a dragon and align the shape of his head - and the nostrils of the nose.
8. Cut the kiwi into small pieces or shred with a coarse grater (in this case will be spilled a lot of juice).
9. The resulting mass use as the skin of a dragon. Evenly distributed over the surface of the "dragon."
10. Of boiled quail eggs form the eyes, the wings will act as the top of the cabbage (Beijing). To make the cabbage leaves an even greater similarity to the wings, can be a bit of tore. Stem bow in the form of use of the ridge, and olive attach to the egg-eye, as a pupil (attached by using mayonnaise), as well as to place their feet in the form of claws. A couple of corn use for the nostrils.

Salad "Snowman"

You will need:
Cooked rice - 2 cups
Boiled eggs - 5 pcs
Crab sticks - 200 g
Mayonnaise - 300 g
Garlic - 2 cloves
Processed cheese - 1 pc
Prunes, carrots - a piece of
Crab sticks - 1 pc
Crust of rye bread
bunch of dill




1. Eggs are cleaned, to separate proteins from the yolks. Finely chop the yolks. Proteins and cheese separately grate.
2. Garlic is passed through the press, combine with mayonnaise, mix well.
3. Put the dish in layers in the form of a snowman and lubricate the fibers with mayonnaise to taste: cheese - egg yolks - crab shelves - Fig. Sprinkle with proteins.
4. Garnish with dried plums, carrots, crab sticks, a slice of bread, and dill on the drawing.

Interesting ideas for decorating of New Year's table

Salad "Santa Claus"

You will need:
Boiled Eggs - 4 pieces
Salted salmon - 200 g
Canned corn - 1 jar
Tomato - 1 pc
Onions - 2 pcs
Carrots - 1 pc
Vegetable oil - for frying
Mayonnaise - to taste
Bulgarian pepper - 1 / 2 pod
Pepper - 2 peas
Hard cheese - a slice of




1. Eggs are cleaned, to separate proteins from egg yolks, separately grate.
2. Half of the salmon cut into cubes, second half - thin slices.
3. Diced tomato. Onions and carrots peeled, chopped onions, carrots, grate, alongwith onions fried in vegetable oil.
4. From a jar of corn drained. Combine the onion, carrot, tomato, corn, diced salmon, egg yolks, season with mayonnaise, mix all add up to a flat plate, forming the shapeof Santa Claus.
5. Ready to decorate salad slices of salmon, mashed proteins, peppercorns, sliced ​​bell peppers, grated cheese. Writing in the dressing soak for 30 minutes.

Green Tea - The Gift From Asia

For much more than a thousand years, Asian cultures have enjoyed the pleasant taste of green tea as well as the numerous positive effects on body and health. Though still relatively new in the West, a lot of health conscious people have known about green tea for years. Many studies are showing a variety of conditions that can be prevented or helped by consuming green tea consistently.

You can consume either caffeinated or decaffeinated green tea; or even take it as a supplement in capsule form if that's easier for you. There is a ton of information available on green tea; but for now we'll restrict our conversation to just a couple of great benefits from this plant.

Ok, up first is a mention of how much green tea can help those who want to lose extra weight. Diet pills and the like all have some kind of artificially added stimulant property in them. Green tea will increase your metabolism, but it does so in a natural way. This not only helps you to burn fat more efficiently, but it can give you more energy to exercise, which of course helps you to lose weight also. But it is not a silver bullet because you will need to adjust your diet, if necessary, and some kind of exercise is better than nothing.

We all know about the value of consuming antioxidants, well just as you may have expected; there are powerul antioxidants within green tea. The antioxidants will help protect your body and detoxify you, and there are even possibilities for positive outcomes in certain types of cancer. There is one particular kind of antioxidant that is just terrific, EGCG (epigallocatechin-3-gallate), and it is responsible for quite a few benefits within the body. This is why green tea is healthy for the same reasons that fresh fruits and vegetables are. Perhaps 3 or 4 cups of green tea during your day, and then of course have some fruits and vegetables with meals, etc.

When you drink green tea on a daily basis, your overall energy level will increase, and that in turn will help you be more active since you'll have more energy. That would be terrific because you will have a more natural tendency to lose weight. You may also want to consider that energy supplements are synthetic and not natural at all. You really do not need to consume high levels of sugar, and many do have that plus the caffeine in high amounts. Green tea, on the other hand, is relatively low in caffeine, so it can provide you with a needed boost to your energy without the side effects such as insomnia or nervousness.


Green tea is an amazing food, and for a lot of reasons; but the effect of it on our entire body is apparent.
Who knows what more can be discovered about the health-giving abilities of this humble plant. Our entire body can benefit in so many ways from this tea; plus possible ways we don't yet know about. It's like there are only upsides and no downsides associated with drinking this healthy and valuable drink.

The above benefits of green tea are only a few of the ones that have become known recently. This food is flexible because you can take it as capsule, other food alternatives, and of course drink the tea. Yes, the more you enjoy green tea, then the more your body will enjoy the healthy support it offers.

Portrait of Pasta

You will need:
500 grams of pasta "spiral"
400 g of tomato sauce
200 grams of mozzarella
1 slice of cheese Emmental
1 medium carrot
8 basil leaves
5 green olives, pitted
ketchup
Green food coloring

1. In a pan pour half of the "spiralek" and 1 tsp of salt.
2. The other half "spiralek" with food coloring put into the second pan.
3. Meanwhile, cut the mozzarella from 8 round slices. Olives cut into rings. Carrots peeled, split into 4 and each column is rounded at one end. From the Emmental to cut four smiles.
4. Heat tomato sauce and divide into four bowls. Drain and place pasta on the edges of plates. Green "spiral" to use as a hair.
5. Cheese, olives and carrot rings draw faces. Finally put a leaf of basil and 2 over the eyes as the eyebrows and ketchup emphasize smile.

Salad "shrimp with pineapple"

You will need:
Apple - 1 pc.
Canned pineapple - 300 g
Shrimp - 400 g
mayonnaise
kefir
Black olives, pitted
Salad - 4 leaf




1. Cut into fine julienne lettuce, chopped apple (pre-cleaned). Four slices of pineapple cut into small pieces. Mix everything in a large bowl.
2. Shrimp, if frozen, boiled in salted water for 3-5 minutes, cool.
3. At the first meal we spread lettuce, a slice or slices of pineapple half, side view (looking out to pineapple) mixed salad. And we spread shrimp on top, 2-3 olives.
4. Mix in equal parts mayonnaise and yogurt cold. The sauce should be watery.
5. Drizzle salad dressing before serving.

Buying What You Need to Remodel Your Kitchen

Have you recently decided to remodel your kitchen? If so, have you decide what you would like to get done? Whether you are only interested in changing your kitchen cabinets or if you want to remodel every inch of your kitchen, you will need supplies. The supplies that you need will all depend on the type of remodeling that you plan on doing. Despite the fact that your kitchen remodeling supplies will vary, you can commonly purchase them all from the same place.

As previously mentioned, the type of kitchen remodeling you plan on doing will have an impact on which supplies you will need. For example, if you are planning on replacing your kitchen cabinets, you will need to find new cabinets to install. The same can be said for kitchen flooring, lighting, and countertops. If you need to purchase a fairly large number of kitchen remodeling supplies, say if you are planning on remodeling all or the majority of your kitchen, you may want to shop at one of your local home improvement stores. Most home improvement stores have a fairly large selection of home remodeling supplies and materials, including laminate countertops, floor tiles, ceiling tiles, light fixtures, and cabinets. Purchasing all of your remodeling supplies at once will help to save you time.


Although it may be a good idea to shop at one of your local home improvement stores, you may not want to. If this is the case, you should examine the internet and what it has to offer. There are a number of online retailers that would be willing to deliver their kitchen remodeling supplies directly to your door. In addition to traditional retailers, you can also find other individuals and companies who specialize in producing quality, customized products, such as kitchen cabinets. Whether you can’t find what you are looking for locally or if you want to have something, such as your kitchen cabinets, custom designed, you are advised to look online. A simple internet search should return the results that you were looking for.

When it comes to home improvement projects, it is important that you get the items or materials that you need, such as floor tiles or light fixtures, but you cannot complete a home improvement project without the right tools. If you do have some home improvement experience, there is a good chance that you may already have most of the tools that you need. If you need additional tools or if you don’t have any at all, you will need to purchase yourself some. The tools that you need will all depend on the remodeling that you are doing, that is why it is a good idea to familiarize yourself with project instructions, as well as the tools that are needed before you get started. If you are purchasing your remodeling materials from a home improvement store, it may be a good idea to save yourself an extra trip and buy your tools at the same time.

As the one in charge of remodeling, you can shop for materials, supplies, and tools wherever you want to. Despite the fact that you have complete control over your kitchen remodeling project, as well as what is or isn’t being used, you may want to take the time to compare the prices of everything that you need to buy. As long as you get the tools and materials that you need, it really shouldn’t matter, but why pay more money than you need to?

How to Make Homemade Cupcakes From Scratch

ROLL WITH Spinach

You will need:
Spinach - 150 g
Eggs - 4 pcs.
Processed cheese - 50 g
Soft cheese - 250 g
Salted salmon - 200g
Salt and pepper - to taste





1. Spinach wash, dry and finely chop. Beat eggs with salt and pepper, add the gratedto grate cheese, spinach and mix well.
2. Pour the mixture on a baking sheet lined with greased baking paper. Bake in oven for 10 minutes at 170S.
3. Ready omelet with paper to get out of the oven, put on the table, cool, spread soft cheese. Top evenly distribute slices of salmon. Close all the rolls and put into therefrigerator for 2-3 hours for hardening.
4. Before serving, remove the paper, roll cut into pieces, but not too thin.

MACARONI RECIPES

Home-made macaroni.
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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni.
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Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with cream sauce.
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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce.
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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Macaroni baked with granola.
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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.
-----------------

Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

CEREALS AND THEIR PREPARATION

CEREALS AND THEIR PREPARATION

Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.

The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, caseine, and fibrin, together with starch, dextrine, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.

Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.

In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.

Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.

We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfil its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.

Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal altogether as to dispense with the grains.

Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach, since the gastric juice only digests the nitrogenous elements. For this reason it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.

BARLEY, THE NUTRITIOUS GRAIN

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.

Among the early Greeks and Romans, barley was almost the only food of the common people and the soldiers. The flour was made into gruel, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water necessary." If an especially delectable dish was desired, a little millet was also added to give the paste more "cohesion and delicacy." Barley was also used whole as a food, in which case it was first parched, which is still the manner of preparing it in some parts of Palestine and many districts of India, also in the Canary Islands, where it is known as  gofio .

In the time of Charles I, barley meal took the place of wheat almost entirely as the food of the common people in England. In some parts of Europe, India, and other Eastern countries, it is still largely consumed as the ordinary farinaceous food of the peasantry and soldiers. The early settlers of New England also largely used it for bread making.

Barley is less nutritious than wheat, and to many people is less agreeable in flavor. It is likewise somewhat inferior in point of digestibility. Its starch cells being less soluble, they offer more resistance to the gastric juice.

There are several distinct species of barley, but that most commonly cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain resembles wheat and oats.

Simply deprived of its outer husk, the grain is termed  Scotch milled  or  pot barley . Subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what is known as  pearl barley . Pearl barley ground into flour is known as  patent barley . Barley flour, owing to the fact that it contains so small a proportion of gluten, needs to be mixed with wheaten flour for bread-making purposes. When added in small quantity to whole-wheat bread, it has a tendency to keep the loaf moist, and is thought by some to improve the flavor.

The most general use made of this cereal as a food, is in the form of pearl, or Scotch, barley. When well boiled, barley requires about two hours for digestion.

ABC OF SOUP MAKING

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.


To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air.

 Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream.

To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.
When the soup appears to be  too thin  or  too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added.

When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions.

Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded.

The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder.

These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.