Beauty Cooking

I just discovered the easiest – most simple – and most enjoyable way to cook a meal for the whole family with no problem. My crockpot. I think my crockpot has become my new best friend. It was the easiest thing in the world. After I had one of my son’s, a friend came over with food for me. She had made an entire meal in a crockpot and I thought it was a great, and delicious, idea. Here is what she did, and what I replicated. I took beans of all sorts, potatoes and sweet potatoes and mixed them together with soy sauce (you can also do bbq sauce or any other condiment you enjoy). Then I took an entire chicken and placed it in the pot. And I turned it on to low for 15 or so hours. Period. That was it! When I took it out, I had tender chicken that was falling off of the bone, great potatoes and beans, and an entire meal in front of my family. And all with virtually no effort!

The next day, I decided to see if I could cook an entire roast in a similar way. I placed a roast in the crockpot after rubbing it with salt, pepper, bbq sauce and various seasonings. And I put it on for about 10 hours. It was incredible. It also fell right off of the bone and melted in our mouths like butter. Delicious.

Food doesn’t have to be complicated or time consuming to be delicious. This is the secret that I learned recently with my crockpot. I’m sure that I will come up with many more creative ways to use the crockpot and to feed my family delicious and nutritious meals without any effort. Happy Eating!

Actually there are great number different Coffee Recipes from regular and simple ones to make to very exotic ones needing definite
practice and skills.

Now you can put some spice into your morning cup of coffee with some of Coffee Recipes from 89 ORIGINAL RECIPES FOR
“COFFEE LOVERS” recipes book.

1. Alexander Espresso
Ingredients:
? 1 cup Cold water
? 2 tb Ground espresso coffee
? ½ Cinnamon stick (3″ long)
? 4 ts Crème de Cacao
? 2 ts Brandy
? 2 tb Whipping cream, chilled
? Grated semisweet chocolate to garnish
How To:
Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s
perfect for a party. Serves 2.

Cardamom-spiced Coffee
Ingredients:
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk
How To:
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into
4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the
condensed milk; stir to blend.

Easy Iced Cafe Au Lait
Ingredients:
2 1/4 c Cold freshly brewed coffee
2 c Milk
2 c Crushed ice
Sugar (opt)
How To:
Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.

If you want you can try to make this tasty, aromatic crab risotto called matete. It originated from Marie Galante, a little island with a colorful history just south of Guadeloupe. Marie Galante has enjoyed a number of nicknames: lle d’Ainchi or Haitch; “island of greens”; “island of the hundred windmills”; Aulinagen, which means “land of cotton”; Marie Galante sombrero, because from a distance it looked like a Mexican hat; and its original Amerindian name of Tulukaera, which is also the name of the local land crab.

Now, you can start.
Serves 4 to 6 as a Main Dish

3 land crabs or other fresh crabs, about 8 ounces (227 g) each
1 lime, quartered
1/3 cup (78 mL) cooking oil
2 tablespoons (30 mL) roucou oil, or 1 level teaspoon each
saffron powder and paprika in 2 tablespoons cooking oil
1 pound (454 g) salted, smoked ham hock, chopped into bite-sized pieces (optional)
2 scallions (spring onions), cleaned and finely chopped
3 cloves garlic, finely chopped
2 sprigs parsley, finely chopped
3 cups (57 g) celery leaves, finely chopped
3 cups (710 mL) water, or fish or vegetable stock
4 sprigs thyme
1 whole fresh Scotch bonnet chile (chilli)
2 bay leaves
Salt and freshly ground
pepper to taste
1-1/2 pounds (680 g) rice

Kill the crabs by stabbing them just behind the eyes with the point of a sharp kitchen knife. Rub the cut lime over the crabs to thoroughly clean them. Rinse the crabs under cold running water. Remove the claws and set aside. Now remove the shells from the body of the crabs and set them aside. Cut each of the bodies in half so that each half has legs attached. Set body parts aside. Using your fingers separate and discard the digestive bags from each crab shell, and set aside the crab shells with any of their remaining juices.

To assemble the matete, in a large Dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the roucou oil. Lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside. Remove the meat and set aside. To the remaining hot oil, add the scallions, garlic, the claws, and the crab bodies. Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).

Discard the crab shells and add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock. Stir the mixture, taking care not to crush the chile. Taste and adjust the seasoning with salt and pepper. Bring to a boil and add the rice. Stir again to mix. Lower the heat and cover. Simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. Remove the chile. To serve, arrange the matete on a large serving platter, taking care to display some crab throughout. Serve hot…the aroma alone will drive you nuts!