How to Cook Corn

Cooking can be a long and tiring ordeal and the best way to make things simple is to opt for a microwave oven. Cooking is faster and tastier and doesn’t take more than a few minutes to cook. A microwave oven saves time, energy and minimizes the mess in the kitchen.A microwave oven cooks and heats food by the process of dielectric heating. This is achieved by the use of microwave radiation to heat water and other molecules within the food.The Principle behind its function:The main principle is that the microwave oven functions by passing non-ionizing microwave radiation at frequencies about 2.45 gigahertz and wavelength of 12.25 centimeter. This radiation provides energy which is absorbed by the food in a process known as dielectric heating. There is however a misconception that a microwave oven cooks food from “inside out” which is not true. The energy from the microwave radiation is absorbed on the outer layers of food similar to heat energy from other sources.Cooking in a microwave oven is better because the penetration depth of microwaves is much higher than the conventional methods. In comparison to conventional methods, a microwave oven ensures quick and hassle free cooking. While choosing a microwave oven, the ones with low microwave frequencies and higher penetration is always better.Choosing the right microwave oven:There is a gamut of microwave ovens and choosing an ideal one can be quite a task. The distinction is mainly on power levels and the defrosting levels. Most microwave ovens are similar in that the intensity of microwave radiation is same while the magnetron is turned on and off in cycles of several seconds at a time. This is specifically of significance to airy foods that inflate during heating phases and deflate when the magnetron is switched off. The magnetron is pushed by a linear transformer which can be either completely switched on or turned off. The latest gadgets which are equipped with invertors’ power supplies make use of pulse width modulation for continuous low power heating. This type of microwave oven is ideal for all kinds of cooking.The miscellany and accessories to enhance the cooking effect:The cooking chamber of a microwave oven is known as the Faraday cage. This enclosure prevents the microwave from escaping into the environment and the glass panel door enables easy viewing. The heat is maintained with a layer of conductive mesh. The size of perforation on the mesh is lesser than the microwaves’ wavelength.Conventional microwave oven has a variant in the convection microwave which is a combination of a standard microwave and a conventional oven. Food is cooked quickly and getting them browned or crisped is now so much easier. They are however more expensive that the conventional microwave oven. They are often used for cooking prepared dishes.Another recent variation is a microwave oven with high power quartz halogen bulb which utilizes the high intensity halogen lights at the top of the microwave to deposit huge amounts of infrared radiation to the surface of the food.Accessories like browning tray, pop corn bags etc may accompany the microwave. Consumer microwave oven from leading brands like LG, Kenstar, Onida, and Electrolux may be bought either from online stores or a physical shop. Online shopping is an easier and convenient option especially if you want to gift it to someone.So, waste no time, in adopting the microwave-mode of cooking. Opt for an ideal microwave oven and get started with hassle free and efficient cooking.

Over the years I have collected many different natural remedies
- some from my family and friends from Eastern Europe, some from
other places. I have tried them myself and what have worked – I
put in my notebook for later use. I intend to bring them to you
in a series of short articles.

Here are two simple remedies for foot problems:

Athlete’s foot is a fungal infection affecting the areas around
toes and can spread to other areas of the foot. Some forms are
mild, but most can cause flaking, itching, deep painful cracks
and bleeding and can produce a foul odor. The fungus thrives in
warm and moist places and it can be easily transmitted,
specially in places like public showers, swimming pools,locker
rooms, etc.

Most over-the-counter drugs stop the symptoms for a while, but
it usually returns with vengeance. Here is a simple and
effective way of treating athlete’s foot I have learnt from my
Grandmother with easy to obtain natural ingredients:

Get some mutton fat (tallow) from a butcher’s shop (beef tallow
can also be used), trim the skin and blood vessels. Cook over
slow heat until it melts, strain and pour into jars, let it
cool. (Mutton tallow can be stored in a fridge in an air-tight
jar to prevent oxidation for a few weeks, beef tallow stores
almost indefinitely without refrigeration).

Wash and dry your feet and apply the tallow to affected areas in
a thin layer. Put clean socks on to prevent staining your
clothes.

Taking zinc supplements and vitamin E from a good source will
help speeding up the process and make it more permanent.

Corns are areas of hardened skin, usually on the tips or tops of
the toes, sometimes on the side of the foot. They can be
extremely painful. Usually they form in response to rubbing and
pressure from too tight or too narrow shoes.

You can get rid of them using very simple method:

Get a clove of garlic, run it through a garlic press or cut up
into small pieces, add a small pinch of sea salt and using a
spoon – mash it till smooth. Put a dab of it on the top of the
corn and cover with band-Aid.

In 2-3 days pull the band-Aid off – in most cases the corn will
come off

Everything revolves around the kitchen. People are naturally drawn to this room of the house and kids are no exception. Whether its watching a parent or adult role model cook or getting the opportunity to help prepare a meal, children welcome the opportunity to be in the kitchen where the action is.
Teaching and allowing little ones to cook and help prepare meals is a great way to help them develop an appreciation for a variety of foods and tastes. Kids are more apt to eat what they have been allowed to help prepare. So if you have the time, and in some cases the patience, you should take the time to show your little ones how to cook. And just think, the day will come when you will be invited to their house for a meal. By creating a solid foundation as a child, you will be assured of a great meal. Until then, find some time to show your little ones the fundamentals of cooking, no matter how simple the meal or dish is.
These no bake quick recipes for kids will provide them some scrumptious desserts and healthy treats. The kids will have fun and you can relax while the kids have fun preparing their own treats.
No Bake Peanut Butter Balls
Ingredients:
*1/2 cup peanut butter
*1/2 cup honey
*1 cup crushed corn flakes cereal
*2 tablespoons powdered milk
*Set corn flakes aside.
*Mix all other ingredients well.
*Roll into balls.
*Then roll again in Cornflakes until covered.
*Refrigerate leftovers!!
Great with milk
Waffle Sandwich
Kids can make their own breakfasts and snacks. They can even experiment to create their own designer sandwich.
Ingredients:
*Two waffles – frozen or homemade
*Peanut butter
*Jelly
*Marshmallow spread
* Bananas,
*Chocolate chips
*Honey
*Dried fruit…
Spread peanut butter on one waffle, jelly on the other and make a sandwich — it’s that easy. Set out all the ingredients so the kids can experiment with several combinations to create a one-of-a-kind creation.
No-Bake Yogurt Pie
Ingredients:
*1 9″ graham cracker crust shell
*1 8oz. container of orange flavored yogurt
*1 C. thawed whipped non-dairy topping
*1/2 C. canned mandarin orange slices – drained and
broken into pieces
Instructions:
1.Combine yogurt and whipped topping together in a bowl and stir with a spoon.
2.Add mandarin orange slice and stir.
3. Spoon into the pie shell.
4. Cover with plastic
5. Wrap and chill.
You can freeze this pie and thaw slightly before serving.
Appetizers and Snacks
Vegetable Dippers
Ingredients:
*Bowl of carrots,
*Celery, cucumbers and
*Cherry tomatoes
Instructions:
1. Mix a 16oz. container of light sour cream with dry soup mixes like tomato, vegetable or onion.
2. Allow the dip to blend over night or mix it up in the morning.
Cream Cheese Dip
Ingredients:
*1 (8 ounce) package cream cheese with chives
*1 (5 ounce) container sharp processed cheese food.
Fruit Dips-1
Ingredients:
*2 (8 ounce) packages cream cheese, softened
*1 cup brown sugar
*2 teaspoons vanilla extract
Fruit Dip -2
Ingredients:
*Cream cheese
*Crushed pineapple
Instructions:
1. Combine cream cheese and crushed pineapple
2. Stir until you reach the desired taste and consistency.

In March 2007, most pet owners grew very concerned about the food they were feeding their dogs and cats with the announced melamine-poisoned foods on the market. Being “mom” to my adorable and, I thought, very well-cared for King Charles Spaniel, I watched the lists daily with worry. I had believed the food I was feeding him was high quality and safe, yet I visited their website daily for reassurance. And daily I read that the food was safe, they didn’t use products from China, trust them. 

My dog started to experience diarrhea the day we moved to a new home. Being a sensitive soul for whom stress has this effect, I didn’t worry much until day 3 when it not only continued but seemed to worsen. Again, I checked the websites to see if his food was on any of the recall lists. It wasn’t. That night I had the news on in the background, sitting straight up when the latest list was announced – his food, the food that “had never used products from China”, was on the list. They lied. 

I had been poisoning my beloved best friend. 

Of course, I immediately disposed of the poisoned garbage and the next day, started cooking for my dog, thinking it would be temporary until the problems were resolved. I began to research what my dog needed nutritionally to make sure I was giving him everything he required to be healthy and happy. 

It was that research that shocked me, then just made me furious beyond description. I found out what was really in dog food (and cat food and other pet foods), and it is disgusting, dangerous and poison garbage even without the melamine. I was sickened by what I learned, knowing I had been feeding this to my pets for years, thinking I was doing right by them with the “high-quality” foods I paid premium price for. Not any more. Never again. 

Here are some of the “quality” ingredients in your pet’s food: 

“meat and poultry by-products” is material that comes from the slaughterhouse and dead animals, such as road kill and euthanized companion animals, classified as condemned and unfit for human consumption. It includes lungs (even when filled with pneumonia), spleen, brains, livers (including those infested with worms), bone, beaks, feet, heads, cancerous tissues… the list goes on. Be assured, if it is remotely fit for human consumption, it isn’t in your pet’s food. 

“meat and bone meal” is the ground refuse from restaurants and grocery stores, dead stock, road kill, euthanized animals, including stomach contents, blood and hooves, cooked until the grease from it rises where it is removed and the moisture squeezed out. It also may contain foreign materials such as metals, hair, glass, mold, pesticide contamination and more. 

Fat is usually listed high on the ingredients in pet foods that give off an appealing odor so that our pets will eat the garbage. They are made up of rancid restaurant grease and rendered refuse often filled with impurities such as hair, hide, bone, dirt or polyethylene. 

Corn flour, corn bran, corn gluten meal are the corn products left when all the nutritious ingredients, used in human products, are removed. 

Wheat flour, wheat germ meals, are nothing more than what is swept off the mill floors after everything has been processed. 

Artificial colors, flavors, sweeteners and preservatives, including those believed to be carcinogenic and are banned from human foods like BHT, BHA, Ethoxyquin, Propyl Gallate. 

If you can read that and then open a can or bag of food for your pet and feed it tonight, you have a stronger stomach than I do! 

That’s why I now cook for my dog. I know exactly what he’s eating and that it is good quality, nutritious and safe (as safe as any of our food is these days). The added benefit is that it’s even less expensive! I watch for specials, especially for meats, and stock up the freezer when I find them, which is often. A lot of meat and chicken is greatly reduced in price when its shelf life is nearing its end, and fine if its cooked or frozen immediately.

I only spend a couple of hours or so once a month cooking up a big batch of food, placing it in small containers with about 3 – 4 meals in each one (he eats twice a day), freezing it until I need it. I add a couple of tablespoons of low-fat plain yogurt to a serving, mix it up and “nuke” it for about a minute to get it warm and delicious for him. He loves it! 

Best, he looks terrific, better than he ever did before, his coat gleaming, his eyes sparkling, endless energy, perfect weight and a healthy, happy glow. 

This is not a difficult thing to do! There are many excellent recipes available and now there are cookbooks dedicated to pet food recipes, including good quality treats and biscuits that your pet will adore and that you can feel great about giving them. I recommend doing some research first so that you know your pet is getting everything he needs.

Bamboo kitchenware is becoming more in demand as people discover the virtues of the material. The natural finish of bamboo kitchenware is good for different uses, depending on the utensil being utilized. Bamboo cutting boards are becoming very popular because they do not dull knives as quickly as hardwood cutting boards do. Bamboo cutting boards are also sturdy enough that when scratched and marked, they can be sanded down and refinished to look new again.

Bamboo utensils are also becoming a coveted addition to wedding gift lists. These utensils are unique because unlike many other silicone, plastic, or metal utensils, ones made of bamboo do not scratch the surface of expensive non-stick cookware. Bamboo utensils are also excellent for cooking because they do not conduct heat very well. This means that you won’t burn your hand on the handle, even if you leave it in the pot you are using. Finally, bamboo utensils are very versatile. There are all kinds of utensils that you can make out of bamboo that work as well as traditional materials.

Some utensils that are frequently made out of bamboo include:

All of these utensils have the same strength and environmentally friendly properties as other objects made of bamboo. But fully mature bamboo isn’t the only thing used in the kitchen. Young bamboo, called bamboo shoots, is a food staple of some countries in the world.

Eaten for centuries in many parts of the world, bamboo shoots are another aspect of cooking with bamboo. These plants are the bamboo that has been harvested within two weeks of sprouting, leaving them less than a foot tall. Rather bitter when raw, they are still crisp and tender and bamboo has a flavor much like corn. Bamboo shoots are becoming very much in demand in health food restaurants, mostly because bamboo shoots are very healthy. They have very little fat or cholesterol, and are a good source of fiber and potassium. one serving of bamboo shoots is equal to 10% of the daily fiber a person needs in their diet.

The use of bamboo is on the rise, especially within the realm of the culinary arts. Whether it is the nutritious taste of bamboo shoots, or the organic but simply utilitarian kitchenware mentioned above, bamboo certainly has as much a place in the kitchen as it does in construction and gardening

“Honey, I’ve cooked Hooters Buffalo Chicken Wings with their famous hot sauce and dressing, and it’s just for you!”

Want to prepare a romantic meal for two that will show your True Love ALL of your talents? Then – go Hooters!

The first Hooters opened October 4, 1983, in Clearwater, Florida. The casual beach-theme establishments feature Oldies jukebox music, sports on television, and a menu that includes seafood, sandwiches, salads and spicy chicken wings. Today, Hooters operates and franchises more than 450 restaurants in 43 U.S. states and 26 countries worldwide.

The element of female sex appeal is prevalent in the restaurants, and the company believes the Hooters Girl is as socially acceptable as a Dallas Cowboy cheerleader or Sports Illustrated swimsuit model. Don’t worry – it’s your own homecooked romantic dinner – dress for the occasion in whatever way you want. 

>>> And now here is their most popular meal of all – HOOTERS BUFFALO CHICKEN WINGS WITH HOT SAUCE AND BLEU CHEESE OR RANCH DRESSING…

–Hooters Buffalo Chicken Wings–

> Chicken Wings

10 chicken wing pieces

Vegetable oil (for frying)

1/4 cup butter

1/4 teaspoon ground pepper

1/2 teaspoon garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/3 teaspoon cayenne pepper

1/4 teaspoon salt

> Hooter’s Chicken Wing Hot Sauce

1 1/2 cup Butter (softened)

1/2 cup Tabasco Sauce

2 tablespoons Tabasco Sauce

3 tablespoons Brown Sugar

3/4 teaspoon Paprika

3/4 teaspoon Salt

1 tablespoon Balsamic Vinegar

3/8 teaspoon Cayenne Pepper

2 tablespoons Chili Sauce

> On the side:

Hooters Ranch Dressing or Bleu Cheese Dressing…

Celery sticks

> Preparation:

Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely – an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.

Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don’t let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.

–Hooters Ranch Dressing–

1 cup mayonnaise

3/4 cup buttermilk

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon dried thyme 1 tbsp finely chopped parsley

Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.

–Hooters Bleu Cheese Dressing–

1 cup regular mayonnaise

1 cup sour cream

6 oz blue cheese

1 Tablespoon apple cider or wine vinegar

1/ 2 teaspoon pepper (optional) 2 teaspoons Worcestershire sauce (optional)

1/2 teaspoon garlic powder

Crumble the blue cheese, and mix it all together.

Or try…

–Hooters Buffalo Shrimp–

> Buffalo Shrimp Sauce:

1/4 cup hot sauce

1/4 cup butter

1/8 teaspoon paprika

1 dash black pepper

1 dash garlic powder

Combine in a small saucepan over medium heat until butter is mixed through. Cover, and keep warm over low heat.

> Shrimp

12 uncooked large shrimp, peeled and deveined

1 egg, beaten

1/2 cup milk

1 cup all-purpose flour

Combine egg and milk in a small bowl. Place flour in a large zip-type bag. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.

Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour. Refrigerate about 5 minutes while the deep fryer heats up to 375 F.

Deep fry for 8 to 10 minutes, until shrimp tails are dark brown. Remove, drain, and toss gently with Buffalo Sauce.

–Hooters Buffalo Chicken Sandwich–

boneless chicken breast

1/4 cup all-purpose flour

1 tsp paprika

1 tsp pepper

milk

1/4 cup hot sauce

2 tbsp butter

1/4 cup olive oil

fresh bread roll

leaf lettuce

onion

sliced tomato

bleu cheese dressing

Put boneless chicken breast to a plate. In a small bowl, add all-purpose flour, paprika, and pepper.

Mix them well. Pour milk in another bowl. Dip chicken in milk. Coat chicken in flour mix. Repeat the process.

Put coated chicken on a plate. Cover it, chill for half an hour. Medium heat the saucepan. Add hot sauce, and butter to the pan. Bring them to boil, stir. Set the pan aside.

Medium heat a pan. Add olive oil to the pan. Add coated chicken. Cook for 8 minutes, turning once.

Slice bread roll in half. Oven toast the halves. In a small bowl, coat chicken with sauce.

On a plate, arrange bread half in the bottom, then chicken, leaf lettuce, onion, tomato, bleu cheese dressing, and the other half of bread roll on the top.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

Other Popular items on Hooters Menu:

- Seafood items on Hooters’ year-round menu include New England Clam Chowder, Steamed Shrimp, Steamed Clams, Oysters, Oyster Roast and Big Fish Sandwich.

- Seasonal Seafood items on the menu include a Blackened Mahi Sandwich, served on a ciabatta roll; Daytona Shrimp, Buffalo shrimp smothered in Daytona Sauce and finished off on the grill; and Grouper Bites, genuine grouper dusted in corn flake breading and served in bite-sized pieces with tarter sauce.

- Hooters Football Season menu includes two shared appetizer options of Loaded Chips and a “Hootertizer” Combo as well as two sandwiches, a Prime Rib Sandwich and Strip Cheese Sandwich which are both served with fries. The menu also features a build-your-own Bloody Mary.

- The Prime Rib Sandwich is a juicy slice of prime rib served on a hoagie bun with a side of horseradish sauce and curly fries.

- Newest items on the menu include crab cakes which are served as either an appetizer or as a platter with homemade slaw and fries, a split rib platter and mini burgers.

But Hooters most popular item for the guys remains their world famous Buffalo Chicken Wings & Hot Sauce!

Did you know that there are three main types of fat in food:- saturates, monounsaturates and polyunsaturates and that they are not all bad for you. Foods high in saturates such as fatty meats, full-fat dairy products, butter, lard, cream, cheese and many processed and takeaway foods, increase cholesterol in your blood so it is very important to eat less of them. However, polyunsaturates and monounsaturates can help lower cholesterol, so it is sensible to swap foods high in saturates for more foods rich in unsaturated fats.
Pure vegetable oils and spreads such as sunflower, corn, grapeseed and soya oils are all good sources of polyunsaturates, while olive oil, avocados, nuts and seeds are all good sources of monounsaturates.
If you have been diagnosed with a high cholesterol level you may be required to make a number of changes, including modifying your diet in order to maintain a healthy lifestyle.
Cooking for a low cholesterol diet is not difficult, but you will have to use some different techniques and food choices to keep your heart healthy. Baking, grilling, even microwaving will help control the amount of saturated fat in your food. Here are my top 5 tips:
TIP 1 When cooking meat and poultry, you can reduce the saturated fat in meat by trimming off all of the fat you see or buy the leaner options. Instead of frying, try to roast, or bake the meat. If you roast or bake, put your meat on a rack, this will drain off the excess fat.
TIP 2 Limit the amount of high saturated fat products in your house and stock up on alternatives such as herbs or wine to add flavor to your food. Wine, lemon juice, vinegar, or a fat free or low fat oil marinade can help with keeping the meat moist while adding a wonderful flavor.
TIP 3 When making stews and soups, cook the day before you want to use them and put in the refrigerator. As it cools the fat will rise to the top and harden, remove it before reheating.
TIP 4 Fruits and vegetables are a key part of a low cholesterol diet. Fresh fruits and vegetables such as apples, carrots and celery can be chopped up and eaten as snacks or refrigerated for later. Stir fry or saute vegetables in only a small amount of oil, pure vegetable or olive oil are good to use
TIP 5 Avoid adding too much salt to your food, use herbs and spices to add flavor instead.
These are just a few cooking tips for your new diet. It may take a little more time to think about and prepare your food but it will not only be healthier, it will set you up on the way to improving the health of your heart.

Americans on average consume large amounts of sugar daily. This is a big problem in our society because increased sugar intake leads to numerous health problems. If you do not reduce the amount of sugar you consume, you may put yourself at risk for developing heart disease, diabetes, high blood pressure or obesity. Sugar can be consumed in moderation, but to live as healthy as possible it is recommended to stay away from sugar as much as you can. If you are interested in eliminating sugar from your diet, a great place to start is with sugar substitutes. Sugar substitutes are beneficial to your health because they allow you to avoid the added calories provided by sucrose, which is table sugar.

Reasons to Avoid Sugars

Heart disease, diabetes, and high blood pressure are all serious problems that affect Americans daily, but child obesity is a new problem in America. This is a serious problem because it can lead to further health problem later in the child’s life. A study performed by researchers at Columbia University Mailman School of Public Health found that children and teens consume sugar-sweetened beverages regularly and these drinks provide an extra 356 calories each day. The main cause of weight-gain is the added calories provided by sugar. Sugar is present in many foods and drinks that are consumed every day and most people eat more sugar than they realize. In order to help reduce the amount of sugar consumed daily; the following is a list of reasons for reducing sugar consumption a healthy alternative such as Splenda.

Research on Excessive Sugar Consumption

Research published in the United States has found that those who drink one cup of soda a day have an increased risk of gaining weight or developing type 2 diabetes than those who consume one cup per month. This study has also proven that type 2 diabetes and obesity are caused by sugar and high fructose corn syrup. This is the main reason one should consider a sugar substitute because more Americans are trying to live healthier lives by limiting sugars. It is also not necessary to sacrifice the flavor of your food and drinks. There are many types of sugar substitutes available on the market; you just need to find one that is best for you.

Sugar Free Alternatives to Sugar

Sugar-free foods may contain an ingredient called polyols. Polyols provide the quality of sugar based foods without the negative health risks. The main benefits of choosing foods sweetened with polyols are that they taste like sugar, provide less calories, and the U.S. Food and Drug Administration is allowing foods that use polyols to provide the claim “does not promote tooth decay.”

Splenda as a Sugar Alternative

Splenda, the artificial sweetener is a popular product that can benefit one’s health significantly. Splenda contains zero calories and it is beneficial to those who suffer from heath issues. One disease in particular that can be caused by sugar intake is diabetes. Diabetes is an illness that affects many Americans and those with the disease have to be extra careful not to consume too much sugar.

Diabetes is a disease where blood sugar levels become abnormally high. This results in those suffering from type 1 diabetes to inject insulin into their blood. Many who suffer from diabetes have switched to sugar substitutes because of the low carbohydrates and low amounts of calories present in these products. Artificial Sweeteners are also highly beneficial to diabetics because they provide the flavor of sugars without raising glucose levels.

Sugar Substitutes are Excellent for Cooking

When it comes to cooking and baking, sugar is an important ingredient. Because of the health risks associated with sugar, you may want to consider a sugar substitute such as Splenda. Splenda acts like a sugar and allows you to bake or cook your favorite meals without sacrificing the flavor provided by sucrose.

Many consume sugar daily and this provides added risks of serious health problems. Switching from sucrose to Splenda can change your life completely by lowering your chance of developing heart disease, diabetes, high blood pressure and obesity. These problems come from the extra calories present in table sugar. Artificial sweeteners also help reduce one’s blood sugar by helping to control diabetes. There are many ways to avoid these health issues and the easiest is to avoid products with large amounts of sugar. There are numerous recipes available to help you begin the path to healthy sugar-free baking. You may also want to begin by considering the substitution of sugar with Splenda or other artificial sweeteners. 

Next time you decide to eat a candy bar or drink a soft drink, remember the health problems associated with excessive sugar consumption or choose sugar alternatives as your sweetener. Although sugar in small amounts is not bad for your health, it is best to avoid it altogether.

Inspired by movies and television, PLANET HOLLYWOOD DINING ROOM is one of the most popular culinary experiences anywhere.

Specialities of the A La Cart Planet Hollywood Menu include SURF AND TURF: Jumbo blackened shrimps and a 10oz premium centre cut sirloin steak–

Parmesan Spinach Dip – Creamy Parmesan cheese dip with spinach and mushrooms served with crisp tortilla chips.

Bruschetta – Diced roma tomatoes blended in basil olive oil accompanied by tomato aioli and toasted garlic bread.

World Famous Chicken Crunch – Tender strips of chicken breast with a crunchy sweet coating served with Creole mustard.

Potato Skins – Crispy skins filled with bacon, mozzarella and Monterey Jack cheeses. Served with sour cream.

Texas Tostadas – Crispy mini tortillas topped with barbeque chicken, sautèed onions, Monterey Jack and sharp cheddar cheeses with sour cream and pico de gallo.

And for dessert – How about their White Chocolate Bread Pudding?

Planet Hollywood, a theme restaurant inspired by the history and iconic images of Hollywood, was first launched in 1991. It had the backing of Hollywood stars Sylvester Stallone, Bruce Willis, Demi Moore, and Arnold Schwarzenegger. Its menu and fine cooking have made its reputation.

>>> And now here is their most popular meal of all – World Famous Chicken Crunch

–Planet Hollywood Chicken Crunch– 

2 cups Cap’n Crunch cereal

1 1/2 cups corn flakes

1 egg 1 cup milk

1 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 lbs chicken breasts, cut in 1-oz tenders vegetable oil (for frying)

1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside.

2. Dip the chicken: pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

3. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with creole mustard sauce.

–Planet Hollywood Pot Stickers–

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying 12 wonton wrappers (3 x 3-inch size)

On the side — Hoisin sauce.

1. In a small bowl, combine all the ingredients except the egg, wrappers and oil.

2. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers – 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle.

3. Repeat for the remaining wrappers Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown.

4. Drain on a rack or paper towels.Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce. Serves 3 to 4 as an appetizer.

NOTE: If you can’t find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets, but I’ve found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.

–Planet Hollywood’s LA Lasagne–

> Bolognese Mixture:

4 tbl olive oil

1 1/3 lb Italian sausage

1 1/3 lb ground beef

4 oz diced red pepper

4 oz diced red onion

4 garlic cloves chopped

1 jar tomato sauce – (16 oz)

1 can tomato puree – (12 oz)

1 tsp coarsely-ground black pepper

4 oz grated Parmesan cheese

1 pch salt Italian seasoning to taste

Coarsely-ground black pepper to taste Panko bread crumbs as needed.

1.Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely.

2.Drain off all grease.

3.Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes; add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours.

4.After cooling add in panko bread crumbs (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate 1/2 hour.

> Cheese Stuffing:

1 1/2 lb ricotta cheese

4 oz shredded Parmesan cheese 3/4 lb shredded mozzerella cheese

1/8 cup panko bread crumbs

1 tbl chopped fresh basil 2 tsp chopped fresh parsley

1/4 tsp coarsely-ground black pepper

1/4 tsp granulated garlic

1 tsp Italian seasoning

1/4 tsp salt

Mix all ingredients together until well combined and refrigerate.

> To Make the LA Lasagne:

1 1/2 lb ricotta cheese

4 oz shredded Parmesan cheese

3/4 lb shredded mozzerella cheese

1/8 cup panko bread crumbs

1 tbl chopped fresh basil

2 tsp chopped fresh parsley

1/4 tsp coarsely-ground black pepper

1/4 tsp granulated garlic

1 tsp Italian seasoning

1/4 tsp salt

1. Lay out pasta sheets and scoop 4 ounces of Bolognese Mixture onto pasta sheets spreading evenly leaving a 1-inch lip on top, then spread the Cheese Mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold.

2. Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated.

3. Dip each end back into the batter and seal with more bread crumbs.

4.Fry in hot oil at 350 degrees for approximately 8 minutes. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias.

5. Ladle 2 ounces of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 ounces of four-cheese sauce and garnish with fresh basil.

This recipe yields 5 servings.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.

Other Popular items on the Planet Hollywood Menu:

Buffalo Tenders – Golden fried chicken tenders tossed spicy wing sauce served with blue cheese dressing.

Buffalo Wings – Golden fried chicken wings tossed spicy wing sauce with celery and carrot sticks, served with blue cheese dressing.

Sliders – Mini-sized Angus sirloin burgers topped with cheddar cheese, Russian dressing and pickle.

Blackened Shrimp – Marinated jumbo shrimp, blackened and served with Creole mustard sauce.

VIP Platter – Planet Hollywood’s famous Chicken Crunch, Buffalo Wings, Texas Tostados and Spinach dip – Serves Four.

The cost of eating out continues to increase as restaurant owners pass higher food cost and overhead on to cash strapped customers. With the economic outlook growing more risky by the minute, more people with a craving for southern food are turning to the many free soul food recipes available online.Soul food, considered one of the original American foods, dates back to the time of slavery when slave owners gave the food they couldn’t or wouldn’t eat to the slaves. This food ironically turned out to be some of the healthiest foods, judged by today’s standards.

Most of the food consisted of green vegetables (known as greens), turnips, sweet potatoes, chickpeas, corn pone, and more. To survive the long and often hot work days in the sizzling sun, the black worker required food that was not only cheap in cost but filling and nutritious. Soul food provided the needed energy slaves needed to work the long hours.Today soul food is a multi-million dollar food industry and growing. Now online sites offering free soul food recipes continue to rise. This is evidence of the growing popularity and demand for ways to cook soul food by a demanding market. Some of the more popular soul food dishes such as collard greens, black eye peas and gumbo have had a resurgence in popularity by young people, a group that had overlooked soul food for hamburgers, pizza and other fast foods.Popular southern recipe desserts such as sweet potato pie, peach cobbler and sock-it-to-me cake have also grown in popularity by at-home cooks. Not only are soul food recipes growing in demand by new-school cooks, but also preparation techniques, shortcuts and time-saving kitchen tools experienced serious growth in the past six months.Not only has the bad economy influenced more people to eat more meals at home, but the need people have for home cooked meals that are healthy and nutritious have increased. With the growing problem of obesity facing more people, along with diabetes and high blood pressure, more people are taking their health and diets into their own hands by preparing more meals at home.More soul food lovers are taking to preparing their meals and taking them to work instead of going to a restaurant. This has been estimated to save many people hundreds of dollars a month. In addition, it’s more notorious as well.With the popularity of video, more free soul food recipe sites are offering video demonstrations to site visitors. This adds more clarity to preparing the recipes, offering a show-and- tell element for cooks to enjoy. Indeed these soul food sites are not your grandmothers recipe sites.Yes, with the popularity of home cooking and soul food combined, the demand for free soul food recipes will continue to grow as the economy worsens. People are constantly looking for more ways to cut their food cost. More families are finding the best way slash their food cost is to prepare more meals at home instead of paying others to prepare it at restaurants.