Posts Tagged ‘halloween’

halloween recipes salty bones

As we know that the common and seasonal cold are the most common diseases worldwide, with more than 1 billion colds per year reported in the United States only. The cold is a self-limited disease caused by 1 of more than 200 viruses.

Traditionally, each member of the Chinese families who were cold only allowed to take hot chicken soup and congee chicken, avoiding all things hard to digest and cold foods. Nobody knows why, but it works more efficiently.

Here are some recipes for chicken soup and chicken congee that I used every time when a family member to catch a cold.

1. Vietnamese Recipe: Chicken Congee Hue Style

Stock:

* 5 chicken thighs, boned and with skin
* 1 two inches of fresh ginger knob, peeled and halved lengthwise
* 5 whole garlic cloves peeled
* 1 onion, peeled and quartered
* 10 peppercorns

Congee:

* 2 c. tablespoons olive oil
* 3 / 4 cup jasmine rice, rinsed and drained
* 2 cloves garlic, finely chopped
* 3 French shallots, diced
* 1 tbsp tablespoons fresh minced ginger
* 4 stalks green onion, thinly sliced (white soup, green for garnish)
* 2 c. tablespoons fish sauce Vietnamese
* Sea salt and freshly cracked black pepper to taste
* Handle fresh Vietnamese coriander leaves, chopped
* Fresh few Thai basil leaves, chopped
* Handle fresh mint leaves, chopped
* Lime wedges (optional)

To make stock, put first set of ingredients in a 6 quart pot and fill with cold water. Bring to boil and immediately lower heat to simmer gently stock. Allow the chicken to poach for about 25 minutes or until done. Remove chicken and let cool. Carefully take meat from bones and try to keep the meat into chunks. Return skin and bones pot to continue simmering. The chicken can then be shredded into long thin strips for use in congee or a salad. Continue adding hot water into the pot of stock to keep the ingredients submerged for the remainder of the cooking. I love my stock simmer for at least 2 hours, but ideally they should simmer for 6 hours or more. Once Indeed, Pour the broth into a fine mesh sieve into another pot. Discard the solids.

Rinse and drain rice. Heat a skillet with oil olive, shallot, ginger, garlic and rice and stir until the rice is fragrant and completely covered with oil. Transfer pan to rice stock. Cook for another 30 minutes or until rice is tender. Add white leek sauce Fish and salt & pepper. Serve in soup bowls, garnished with shredded chicken and chopped herbs. You can squeeze a little fresh lime juice for a burst freshness. Mix all ingredients before eating to enjoy all the wonderful flavors.

2. Chicken Congee with steamed vegetables

 • 1 to 2 cups long grain rice
 • 5 to 6 cups chicken broth
 • 2 c. Tea Salt
 • olive oil
 • Salt and pepper
 • 2 cups black chicken, loosely chopped
 • your favorite vegetables
 • peanuts, chopped peppers or green onions for garnish

Traditionally, congee is made when water is added Skillets then boiled to a consistency similar. By substituting chicken broth for water, congee has a strong flavor added. Start bring the broth and rice to boil. Once boiling, reduce to medium-low. Then put the lid on the pot, letting off steam as in rice. Cook chicken in skillet for a minute or two to give a little color and then add rice. Stir occasionally for 1 hour to 1 hour 15 minutes or until the congee reached the right consistency and serve. Add salt to taste toppings and white pepper for more flavor without the heat. If you have a steamer, adding your favorite vegetables in the pot will help infuse chicken with vegetables, and you could save cooking time!

3. Mom's Cold-Season Chicken Soup Recipe
Ingredients

4 cups of chicken soup, homemade
FAT from of homemade chicken stock
1 yellow onion, peeled and cut into large dice
2 carrots, cut into two inch slices (about the same amount as onions)
2 stalks celery, sliced 1 / 4 inch slices (about the same amount as onions)
1 C. tablespoons fresh parsley leaves
1 tsp tablespoon chopped herbs from a green onion (green part of green onion).
1 / 4 c. Tea poultry seasoning
1 / 8 c. tea (a pinch) of the red pepper flakes (or a small pinch of cayenne pepper)
Salt and pepper to taste
Method

In Qt 4 a saucepan, heat a tablespoon of chicken fat (which has risen to the surface and solidified from your house stock), fire medium-high heat. If you do not have enough chicken fat, you can add a little olive oil. © jumped vegetables in fat until the carrots are almost cooked. While you're Sauta © ING vegetables, add seasoning – seasoning for poultry, flaked crushed red pepper, a pinch of salt and a pinch of pepper. Dressing like this for cooking the vegetables brings out their flavor. According to my mother of red pepper flakes or cayenne pepper is very useful for a cold, so it is in this recipe. Add 4 cups broth. Bring to a low tremor. Add the fresh parsley and green onion green. Check and adjust seasoning to taste.

Serve with (at least) day old crusty French bread.

Serves 3.

I hope these recipes will help you to recovery quickly if you get a cold. If you need more information on the above subject, please visit my home page:

Kyle J. Norton
http://bestexpertarticles.blogspot.com/
http://healthylivingover100yearolds.blogspot.com/
I have been studying natural remedies for disease prevention for over 20 years and working as a financial consultant since 1990

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halloween recipes drinks

Halloween drink recipe?

I'm looking for some awesome creepy cocktails, give me a name and the recipe! Best recipe earns you 10 points! If Please be sure that it is Halloween themed. I already know the zombies, vampires kiss, dragons blood punch and the drop of blood. So anything other than these, I am delighted!

looking for the craziest one I called Blood hemorrhagic its amazing looking! Blood hemorrhagic 3 / 4 oz Peach schnapps Bailey's Irish Cream Grenadine Pout peach schnapps in shot class and then slowly pour Bailey's in it will agglomerate and look like a brain, its really creepy. pure and grenadine over, it sinks to the bottom as his blood. Black Cocktail 1 1 / 2 oz gin 1 / 2 oz Black Sambuca 2 v. Tea sweet vermouth Shake and pour Shot Green Goblin (Jello Shots) 6 oz Lime and Apple flavored Jello (large package) 16 ounces of water (boiling) 6 ounces of water (cold) 10 oz Vodka Jello mix, I like the normal use of plastic glasses from then put a gummy worm kinda hanging halfway tastes really good. it may be a little hard with vodka straight, so I use different flavors. Midori Halloween Harvest Punch 1 oz Midori melon liqueur 1 oz dark rum 1 oz Light Rum 2 oz White Cranberry Juice 1 oz Unfiltered apple juice 1 oz simple syrup juice of 1 lemon Whole size punch bowl recipe multiply by 8 slices of watermelon Add meatballs apples and blueberries. you can freeze the fruit and use for ice cubes. Wolf bite Absinthe Absinthe 1 part 1 Mindora part 1 part Sprite or 7up 1 1 / 2 pineapple juice for part of shot glass and top with grenadine. This is an awesome shot absinthe research is quite expensive, so if you want not buy it, you can simply use midori I'm also a trash can punch and filling latex gloves with Punch freeze on Nite then float in Puch so it looks like severed hands. try food coloring in ice cubes as the black and orange or green, it gives a touch of Halloween to the colorless beverages. Sorry its i love Halloween so long if I am on top for my Halloween party! hope that I help to have a lot more if you need a little!

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halloween recipes

Any ideas for some scary Halloween recipes?

Having a Halloween party and I would like some ideas for Food redipe scary part:) can someone please help? thank you!

Halloween Pumpkin Cookies Spoooooooky These Cookies are topped with brown butter icing and chopped walnuts. Halloween cookies are perfect for a party or any other Fall meeting. 3 / 4 cup butter 1 1 / 2 cups firmly packed brown sugar 2 eggs 1 / 2 cup canned pumpkin puree 1 c. teaspoon vanilla 2 cups all-purpose flour 1 1 / 4 c. teaspoon ground cinnamon 1 / 2 teaspoon ginger 1 / 4 teaspoon ground nutmeg 1 teaspoon baking powder 1 / 2 teaspoon baking soda nuts 1 / 2 cup chopped pecans or other Browned Butter Icing, below In a large bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin puree, and vanilla. In another bowl, mix together flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda. Add to first mixture and stir until smooth. Stir in chopped pecans or other nuts. Place dough on cookie sheets, but tablespoons lightly greased baking or use Silpat-type sheets or parchment paper to line baking sheets. Pumpkin Cookies Bake at 375 degrees for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with butter icing brown (below). Brown butter Butter Icing 2 cups sugar 6 confectioners' unsifted 1 / 2 teaspoon vanilla extract from March to April spoons tablespoons of milk, or enough for spreading consistency chopped pecans or other nuts brown butter in a saucepan over medium heat, remove from heat. Stir in sugar icing and vanilla. Stir in milk until desired consistency propagation. Frost cookies and sprinkle Halloween chopped nuts, if desired.

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