Holiday Recipes You Can Make in Your Crockpot

Are you always short oven space when preparing holiday meals? Let your crockpot or slow cooker help you out. This article has recipes for Diabetic Sweet Potato Casserole and for Bread Dressing. Now how about that for convenience? And aren't we all looking for convenient ways to help us with those large meals!
BREAD DRESSING
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup coarsely chopped parsley
2 cans (8-oz) mushrooms, drained
12 to 13 cups dry bread cubes
1 tsp poultry seasoning*
2 well-beaten eggs
1 1/2 tsp salt*
1 1/2 tsp sage*
1 tsp dried thyme*
1/2 tsp black pepper
1/2 tsp marjoram, optional*
3 to 5 cups chicken or turkey broth
Melt the butter in a skillet; saute the onion, celery, parsley, and mushrooms.
Place the bread cubes in a very large heat-proof bowl. Pour the butter/vegetable mixture over the bread crumbs. Add the poultry seasoning, salt, sage, thyme, pepper, and marjoram, if using; toss together well to blend in the seasonings. Pour in enough broth to moisten to your desired amount of moisture. Add the well-beaten eggs and mix very well.
Lightly spray the crockpot or slow cooker with nonstick cooking spray. Pack the dressing into the cooker. Place lid on cooker and cook on high for approximately 45 minutes. Reduce the heat to low setting and cook for 4 to 8 hours.
*Omit if using packaged stuffing mix.
Because you are dealing with raw eggs, be sure to follow the instructions and heat on high first!
DIABETIC SWEET POTATO CASSEROLE
This casserole uses Splenda for those who avoid sugar. The other recipe (below this one) uses actual sugar and brown sugar. This recipe is for diabetics or anyone who avoids sugar.
2 cans (18-oz each) sweet potatoes, drained & mashed
1/3 cup butter, melted
2 tbsp Splenda Granulated
1 tbsp Splenda Brown Sugar Blend
1 tbsp orange juice
2 large eggs, beaten
1/2 cup milk
In a large bowl, mix the sweet potatoes, butter, Splenda granulated, Splenda Brown Sugar Blend together. Beat in the orange juice, eggs, and milk.
Lighly spray the crock of the slow cooker or crockpot and transfer mixture to the cooker.
Topping:
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup chopped pecans
2 tbsp flour
2 tbsp butter, melted
Combine the Splenda, pecans, and flour. Add the melted butter stirring until combined. Spread topping over the sweet potato mixture.
Place lid on cooker and cook on high setting for 3 to 4 hours.

Tips For Fine Lobster Cooking

Enjoying fresh, moist lobster is a fine delicacy, and thankfully preparing a live lobster is rather easy! One warning any chef will share is that it is important to cook it immediately and to avoid over-cooking, and therefore drying out the delicate meat. A fresh and thoroughly cooked piece of lobster will be white in color, firm, and juicy. To prepare a lobster and keep it’s fresh from-the-sea flavor Fine Lobster recommends several traditional cooking techniques.
The easiest, most delicious way to cook a live lobster is by boiling as takes least amount of time. Start with a big pot and fill it with seawater (easy for those close to the ocean) or with water heavily salted, roughly about two gallons of water per three pounds of lobster. Thankfully, being crustaceans, they are similar to other arthropods (such as insects) and have a very primitive nervous system that lacks a cerebral cortex, or the part of the brain in humans that detects pain. Therefore, the best process is to place the live lobster head first into boiling water. An easy rule of thumb is to boil the lobster for about eight minutes per pound, and it will be cooked thoroughly but not over done.
Another Fine Lobster recommendation is to steam your live lobster, as it is harder to over cook them and equally delicious as boiling. Select a pot large enough to hold all of the lobster without crowding them, place a steaming rack and about two inches of seawater (or heavily salted water) in the bottom. Over high heat, bring it to a boil, and add the live lobsters one at a time and cover. Steaming takes about ten minutes per pound, but halfway through ensure they are cooking evenly by shifting them around being careful of the hot steam.
Finally, one cooking technique that is often used is parboiling, or partially cooking the meat to later finish it. Parboiling is a great technique for when one wants refrigerate or freeze a whole lobster to finish cooking it later when needed. This also works well to later include the meat in a stir-fry, or even finish it on a grill and avoid drying it out. Before placing the parboiled meat on a hot grill, be certain to brush it with olive oil to avoid it sticking or drying out.
Parboiling follows the same rules as boiling, however only cook the lobster for about two minutes per pound instead of eight. Be sure when done to immediately rinse it in cold water to stop the cooking process. Unless leaving the meat in the whole shell to freeze or refrigerate and finish boiling later, it is advised you remove the meat as this is when it will be easiest. If planning on finishing the meat on the grill, serving a lobster tail on the shell creates a beautiful presentation (it is also easier to handle while grilling!) Simply snip the tail shell lengthwise and pull the meat out and rest it on top of the shell, leaving it connected nearest the tail flipper.
No matter how you prepare it, there is nothing like a fine, fresh Maine lobster to compliment any special occasion. We recommend pairing it with clarified butter or sauce and a fine white wine will bring out the best flavor of the lobster.

Delicious Food Services in Miami

Miami is one place in Florida where people are very concern about their food habits and what they eat. Good food along with healthy food is what mainly constitutes the idea of food in Miami. This is actually a very good eating habit which most of the people in the world do not follow. Miami Catering is also very famous for its delicious food served with healthiness.
Whenever there is a party in Miami, catering companies have their share of talent to show but, catering in Miami is as beautiful as the beach present there. Miami catering companies can cook different cuisine foods and along with different cuisine food they add fresh ingredients and healthy ingredients to make your meal full.
They also have different meal plans for everyday where they have different food for different people having different daily regimes. For example the food for a sportsmen is completely different from an actor, again the food for an actress is complete different from a normal human being. Catering in Miami have taken new leaps and their sole idea of serving people with delicious yet healthy food have earned them a very good name in many different places not only restricted to Florida.
Another best thing that Catering in Miami has is if you are not very well and do not feel like cooking, these catering companies provide you cheap meals delivered at your home just at a very small and reasonable price. Many such services are also opening at nearby places and also at different parts of the world but Miami still counts for the best in the market with their wonderful idea.

How To Cook The Delicious Food

     Dawn Roads from Aga will show you how to cook delicious seasonal food in the Museum of Iron café at Coalbrookdale on Wednesday, 6th April from 7-9pm.
Dawn Roads from Aga will show you how to cook delicious seasonal food.
Fresh from the oven, guests will have the chance to try fabulous dishes such as chocolate cake, Moroccan tagine, meringue roulade, hot cross bun pudding and goats cheese and asparagus tart – all with a glass of wine.
     There will also be a chance to buy Aga cookware at a discount and tickets include free entry into the Museum of Iron from 6.30pm – 9.30pm. The evening is being held to support the Museum and its charitable aims.
      Ruth Brown, Fundraising Manager, says: “This promises to be a fantastic event for anyone who loves Agas, cooking or eating. Aga has a long history in Coalbrookdale and we thought it would be a great idea to join forces and host an evening, which will support the Museum and inspire people to cook some brilliant spring and Easter themed food.

Tips For Delicious Food lover

　　Most of us think that we eat mainly to nourish the body and keep it fit and healthy. In fact, the food we eat plays a much greater role in our lives because it influences the way we think, feel, act and react every moment. It affects our faculties and behaviour. As many of us are aware, the food we eat has three qualities – inertia or tamas, aggressiveness or rajas and purity or satva. If we eat satvic food, it increases the purity in us. When our internal state is pure or satvic, we grasp things very easily and learning is instantaneous. When we eat tamasic food, our power of comprehension becomes very clouded and we find it extremely hard to accept and assimilate new concepts. When we are rajasic, we are apt to go off at a tangent and lack the ability to identify or resolve the salient issues in any situation. So our inner state of being depends on the food we eat as well as the company we keep and the efficiency and effectiveness of our outer actions depends on our inner state of being.

　　To put it in a nutshell, “what goes in is literally what comes out.” This is the absolute truth. When liquor is imbibed, what comes out is slurred speech. When meat goes in, what comes out is insensitivity to another’s pain. If we put a person who eats satvic food and another who doesn’t into the same traumatic situation, what happens? The rajasic or tamasic person will not even think of praying for the intervention of Divine Grace. His sluggish or aggressive reaction will aggravate the situation and make it more traumatic. The satvic person, on the other hand, will immediately surrender to God and seek Divine help. Then the traumatic situation is instantaneously resolved and passes by harmlessly. So the kind of food you eat decides what kind of person you are and how you shape your life.