by Jay Jenkin

Peanut butter and jelly sandwiches are truly an American classic. Still, one can only have so many before they get a little boring. Why not change up the recipe a little bit to add a little more spice to your lunching life? This little guide will share with you a few tips and tricks to “trick out” your standard sandwich. Guaranteed to revitalize your faith in the P, B and J tradition.

Ditch the jelly. Jams and preserves have a little more body to them; they spread evenly onto your sandwich instead of plopping down like big chunks of loose Jell-O. Jams and preserves come in many flavors and variations as well. Substitute in some strawberry, cherry or raspberry preserves instead of your typical grape flavors.

Go organic! Most peanut butters consumers buy are loaded with fat, and not the good kind. Trans fats and saturated fats abound, and when you combine that with a truckload of calories, your simple sandwich isn’t looking so appetizing anymore! Fear not, however, for all natural ingredients are coming to the rescue. Organic peanut butter contains no trans fats, minute saturated fats, and delivers a heaping dose of monounsaturated and polyunsaturated fats: fatty acids that are vital for your health!\

Now that two bases have been covered, it is time to bring it home with the bread. White breads are average and boring. Why not take a leap and slap some potato bread or wheat slices around your delicious, crunchy, fruity center? Quality bread products pack a whopping punch of whole grains, fibers, and proteins that keep you energized with good, complex carbohydrates throughout the day. Who could argue with that?

The sandwich is complete! Remember, though, that a picture speaks a thousand words. Presentation is everything these days, and that square little sandwich is your canvas. For the timid, try a diagonal slice instead of your standard rectangle. For the more energetic, go for quarters!

A true champion, however, will break out the cookie cutters and really start getting creative. Nothing is quite as patriotic as a plateful of star-shaped peanut butter and jelly sandwiches, served up fresh on a national holiday.

Let the kids have a blast trimming it up themselves, then munching on the leftover pieces. Nothing brings the family together like a good kitchen project, and these little peanut butter delights will never fail to disappoint. For the brave: Triple-deckers!

Check out the rest of Jay’s articles at http://ezinearticles.com/?expert=Jay_A._Jenkin

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by Darin Browne

Barbecue cooking has become a mainstay of many households round the globe, particularly since the financial crisis of early 2008. Once every one, if you are attempting to save lots of money from your household cooking budget, why not have beautifully barbecued sausages, steak, chicken, potato plus onions, instead of boiling here ingredients into a tasteless mash! Plus if the weather is good, why not enjoy standing outdoors cooking instead of being trapped within your kitchen area.

The appearance of low cost nonetheless economical outdoor grilling devices, lots of involving barbeque cooking with gas, has made outdoor grilling a very enticing choice in here tough economic times. But ,, rather than purchasing a cheap gas barbecue cooking device, why not think about paying a chunk additional and adding worth plus worth to your home at the same time. The way you are doing this is to make your garden barbecue space a masterpiece, a living and attractive extension of your kitchen into the nice outdoors.

Your garden barbeque may become an engaging asset to your home. You can still have the convenience of gas, that in our modern society is 1 of the a good amount of economical means of out of doors cooking offered, but instead of having a cheap, laptop barbecue cooking surface you are able build your outdoor grilling surface into a powerful kitchenette, just outside your back door. After all, my outdoor barbecue setting displays a beautiful stainless-steel front, two giant grilling surfaces and placeholders for barbecue sauce bottles and utensils, in addition to a cunningly hidden garbage compartment.

My Garden Barbeque situation is my pride and joy on my veranda, allowing me to go looking across the rear yard and beyond as I’m outdoor grilling, with a cool drink in hand, chatting with my visitors. My garden barbecue provides the perfect opportunity for the guys to assemble together, talk concerning cars or soccer, and experience the smell of slowly barbecuing meat plus vegetables.

So when you are purchasing a barbecue, don not purchase an out of doors grilling surface primarily based on price or convenience. Think about making a garden barbecue masterpiece, that won’t solely serve you, your family plus friends on those incredible, muggy summer nights, but will also provide an asset that may increase the worth of your home, make it additional attractive to patrons, and yield far added money than you initially inject into creating your garden barbecue masterpiece.

Darin loves barbeque cooking and entertaining, particularly having friends around to share a meal and a wonderful time together, thus he’s started a blog stuffed with useful info, tips and bargains. So if you love barbeque cooking you’ll fully love this blog. Check it out at Garden Barbeque Cooking

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by jaffar

Szechuan pepper, also known as ‘fagara’ or anise pepper, is used in a wide range of dishes from eastern China. These aromatic peppercorns are the dried berries of an oriental shrub, and they can be bought from large supermarkets as well as Chinese stores. In China, the peppercorns are roasted until crisp, ground, and mixed with a little salt for a table condiment. In this dish, Szechuan pepper adds a sharp, tangy flavour to the lamb, while the dried red chillies make it quite hot and spicy. The lamb is first chilled in a freezer, making it easier to slice.

Ingredients
12 oz (350 g) lean lamb leg steak
1 tablespoon Szechuan peppercorns
1 or 2 dried red chillies
2 medium red peppers
6 spring onions
2 teaspoons cornflour
2 tablespoons shoyu or low-sodium soy sauce
2 tablespoons dry sherry
2 tablespoons dark soft brown sugar
2 tablespoons groundnut oil
Salt and freshly ground black pepper

Method:
Wrap the lamb in foil and place it in the freezer for at least 30 minutes. Unwrap the lamb and slice it by cutting across the grain into very thin slivers. Dry-fry the peppercorns for 2 – 3 minutes until their fragrance is released, then crush in a mortar and pestle with the dried red chillies. Put the lamb, peppercorns and chillies in a bowl and stir well to mix. Cover and set aside. Halve and de-seed the peppers, then slice them lengthways into thin strips. Trim the spring onions and slice them on the diagonal into 1 1/2 in (40 mm) lengths. Put the cornflour in a measuring jug and add the shoyu or soy sauce, sherry and sugar, and stir well to mix into a smooth paste.

Heat half the oil in a wok or frying pan. Add the red peppers and spring onions and stir-fry over a gentle heat for 3 – 4 minutes until softened. Remove with a slotted spoon and set aside on kitchen paper. Heat the remaining oil in the pan, add the lamb in batches and stir-fry over a moderate to high heat for 3-4 minutes until crispy and tender. Remove the lamb with a slotted spoon and set aside with the red peppers and spring onions. Stirring all the time, pour boiling water gradually into the cornflour mixture up to the 1/2 pint (285ml) mark.

Mix thoroughly to ensure that the cornflour is evenly distributed, then pour the liquid into the pan and stir to scrape up all the sediment. Bring gently to the boil, stirring constantly, then simmer until thickened and return the lamb and vegetables to the pan. Stir to coat in the sauce, season to taste and serve immediately. For more Details http://www.indomunch.com

Representing Szechuan Pepper Lamb in the website http://www.indomunch.com

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