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Creamy Chicken Stew

Creamy Chicken Stew

Creamy Chicken Stew Serves: 8 from the kitchen of: Sally FlynnThis delightful and filling stew can be frozen into individual portions for handy, quick and easy meals later on.Prep Time: 30 minutes Cook Time: 4 hours Total Time: 4 hours 30 minutes   Ingredients: 1 […]

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Fiesta Taco Salad

Fiesta Taco Salad

A homemade fast food favorite for the whole family that does well as a build-your-own dinner. Arrange the toppings in small bowls and let the family choose what they like.   Ingredients: 3 c freezer prepped ground beef 1 tbs taco seasoning mix 6 tostadas […]

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Deviled Egg Potato Salad

Deviled Egg Potato Salad

By Stephanie Wolfley, The twist on two traditional favorites makes one amazing side dish! Ingredients: 12 eggs hard boiled 2 tbs mustard 3/4 c mayonnaise 3/4 c milk or half and half 1 tbs vinegar 1 1/2 tsp dried dill 1 1/2 tsp pepper 1 […]

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Cheddar-Bacon Dip Recipe

Cheddar-Bacon Dip Recipe

Both children and adults enjoy this dip. I like it, too—it’s so quick and easy to prepare. I make it for special occasions…birthdays, Christmas parties and more. —Carol Workman, Neerlandia, Alberta Total Time: PT15M Ingredients: 1 package (8 ounces) cream cheese, softened 1 cup (8 […]

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BLT Rollers

BLT Rollers

Ever meet a BLT you didn’t like? These BLT Rollers are no exception! Get all the elements of the classic in this tortilla version with our BLT Rollers. Ingredients: 4 ounces (1/2 of 8-oz. pkg.) Philadelphia cream cheese softened 1/4 cup kraft real mayo mayonnaise […]

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Better Than Fried Shrimp Recipe

Better Than Fried Shrimp Recipe

Here’s a fabulous alternative to deep-fried shrimp. Coating the shrimp with panko breadcrumbs, spraying with cooking spray and then baking give this appetizer a breaded shrimp taste without all the saturated fat and calories of deep-frying. —Cher Schwartz, Ellisville, Missouri Total Time: PT30M Ingredients: 1 […]

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Best-Ever Stuffed Mushrooms Recipe

Best-Ever Stuffed Mushrooms Recipe

Every Christmas Eve, I bring out a platter of my fresh-from-the-oven stuffed mushrooms. When you want a change, consider fixing the sausage and cream cheese filling on its own—instead of stuffing mushrooms. It’s a good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado […]

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Avocado Wrapped in Prosciutto

Avocado Wrapped in Prosciutto

Adapted from BHG Holiday Appetizers magazine. The dressing can be made ahead and kept in the fridge, but don’t prepare the avocados until just before serving or they will turn brown. Total Time: 15mins Most Helpful To combine prosciutto with avocado never occurred to me […]

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Avocado and White Bean Dip

Avocado and White Bean Dip

Ingredients: ounce one 15- can cannellini beans, drained and rinsed 2 avocados, diced 2 tablespoons lemon juice (from 1 large lemon) 1 teaspoon kosher salt 1/3 cup chopped fresh basil serving suggestions: cut vegetables and toasted bread Directions: To a food processor, add the cannellini […]

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Antipasto Appetizer Cheese Board

Antipasto Appetizer Cheese Board

Learn how to build the absolute PERFECT antipasto platter! It’s unbelievably easy and sure to be a crowd-pleaser for all your guests! Served with cured meats, fresh cheeses, artichoke hearts, olives, nuts, peppers, and    Ingredients: 8 oz bocconcini 1 tbs olive oil 1 tbs […]

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Antipasto Salad with Tortellini

Antipasto Salad with Tortellini

Serve this easy Antipasto Salad with Tortellini when you use refrigerated cheese tortellini. You’ll definitely get requests for this antipasto salad!   Ingredients: 1 env. good seasons Italian dressing mix 1/2 cup olive oil 1/4 cup Heinz distilled white vinegar 3 tablespoons water 2 packages […]

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Chicken Fajitas

Chicken Fajitas

  Why make a run for the border when you can sink your teeth into a mouth-watering Mexican meal right in the comfort of your own kitchen. Here’s how we do it chicken style Ingredients 3 chicken breasts, boneless and skinless (1 lb.), cut in […]

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Oat Crusted Chicken Nuggets

Oat Crusted Chicken Nuggets

  By Wanda Michaels, Chicken nuggets are often called out for being unhealthy, but these are good and good for you! Prep time: 15 minutes Cook time: 15 minutes Serving size: 4 Calories per serving: 203 Ingredients: 1 lb boneless, skinless chicken breast 2 c […]

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Manburgers

Manburgers

Ingredients: 1 lb lean ground beef 1/4 c evaporated milk 1/2 c cooked crumbled bacon 1/2 tsp pepper 1 c (or more) feta cheese Directions: Mix ground beef, milk, bacon, and pepper together well. Add feta cheese. The final patties should have a marbled look. […]

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Lemon Chicken with Feta

Lemon Chicken with Feta

By Kevin Wolfley, It doesn’t matter how good something is for you if it doesn’t taste good! This is one of those recipes that tastes so good you can’t believe it’s also good for you. Prep time: 15 minutes Cook time: 15 minutes Serving size: […]

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Layered Zucchini Parmigiana

Layered Zucchini Parmigiana

from the kitchen of Brian Mellott; simplybudgeted.com Parmigiana is a classy and tasty way to use the abundance of home-grown zucchini many gardeners have at the end of the season. For those who are dairy intolerant, this recipe can be made substituting water for the […]

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My Diary

Art of Cooking

Art of Cooking

Cooking or cookery is the art, technology, and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.
Preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though archaeological evidence for it reaches no more than 1 million years ago.
The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.

History

Phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, South Africa, has provided evidence supporting human control of fire there by 1 million years ago. There is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the controlled use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe and the Middle East. Anthropologists think that widespread cooking fires began about 250,000 years ago when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old.

Historical oven baking, in a painting by Jean-François Millet, 1854
In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century "Age of Nationalism" cuisine became a defining symbol of national identity.
Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking. The movement of foods across the Atlantic, from the New World, such as potatoes, tomatoes, corn, yams, beans, bell pepper, chili pepper, vanilla, pumpkin, cassava, avocado, peanut, pecan, cashew, pineapple, blueberry, sunflower, chocolate, gourds, and squash, had a profound effect on Old World cooking. The movement of foods across the Atlantic, from the Old World, such as cattle, sheep, pigs, wheat, oats, barley, rice, apples, pears, peas, chickpeas, green beans, mustard, and carrots, similarly changed New World cooking.
The Industrial Revolution brought mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast. In the 1920s, freezing methods, cafeterias, and fast-food establishments emerged.

Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, leading to the food pyramid (introduced in Sweden in 1974). The 1916 "Food For Young Children" became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called "Food" addressed the link between too much of certain foods and chronic diseases, but added "fats, oils, and sweets" to the four basic food groups.


Life is Sweet

No Fail Glazed Doughnuts

No Fail Glazed Doughnuts

  Ingredients: 1 pkg dry active yeast 1/4 c warm water 3/4 c lukewarm milk scalded, then cooled 1/4 c sugar 1 tsp salt 1 egg 1/4 c butter softened 3 c sifted flour vegetable oil for frying Directions: In a mixing bowl, dissolve yeast […]

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Malted Ice Cream Cups

Malted Ice Cream Cups

from the kitchen of Anne Lee; bakingme.com An ice cream cupcake? Absolutely! Fun and unique, these scrumptious treats include three sources of chocolate for a triple delight! Ingredients: CRUST 40 shortbread cookies 1 tbs butter melted 1 c malted milk ball crushed ICE CREAM 2 […]

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Layered Ice Cream Cake

Layered Ice Cream Cake

from the kitchen of Tammy Hogan, This cake is as pretty as it is delicious. This easy and beautiful dessert would be a great alternative to a traditional birthday cake and is a perfect after-dinner summertime surprise!   Ingredients: 1 (13-oz) pkg Mothers Macaroon Cookies […]

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Iced Sweet Orange Cookies

Iced Sweet Orange Cookies

from the kitchen of Alice & Jeanne, This is the same basic sugar dough recipe as used in the lemon cookies, but orange emulsion is substituted for the lemon emulsion, and orange zest is substituted for lemon zest. Ingredients: 1 1/2 c butter softened 2 […]

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Iced Lemon Cookies

Iced Lemon Cookies

from the kitchen of Alice & Jeanne This versatile dough feels and looks like play dough, and it holds up well as a base for several different kinds of flavored cookies. Ingredients: 1 1/2 c butter softened 2 1/4 c sugar 4 eggs well beaten […]

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