Grilled Chicken Wings Recipe

Materials:

15 Chicken Wings
1 Cup barbecue souce
2 Tablespoons Sesame Seeds
1/2 Teaspoon cayenne pepper
1 Tablespoon finely chopped garlic
1 Tablespoon olive oil
Enough Salt

Preparation:

Combine garlic, cayenne pepper and barbecue sauce in a saucepan and bring to quick boil. Allow souce to cool.
Then add the olive oil and set aside
With a sharp knife remove the tips from the chicken wings.
Place the chicken wings in a large lock - top baggie and add the souce mixture.
Seal the bag and coat the wings with the sauce.
Refrigerate for about four hours, turning the baggie periodically to coat the wings with the sauce.
Remove the wings from the baggie and sprinkle with sesame seeds. Pour the remaining marinade into a saucepan and bring to a boil for one minute and remove from the heat.
Grill the chicken wings directly over a medium heat. Turn the wings once with tongs and continue to baste with the boiled marinade for approxymately 20 minutes.
Serve the wings warm with additionel sauce for dipping

Easy Vegetable Soup

Materials:

5 cups water

1 green pepper, chopped

1,5 cup lima beans

2/3 cup tomato, petite diced

1 Tbsp tomato paste

2 chopped onion,

4 Tablespoon olive oil

1 cup leek, chopped

3 carrots, sliced round

1-2 potato, cubed

2 cloves of garlic, minced

1 cup orzo/small pasta shells

1 Tbsp salt to taste

 

 

Constraction:

 

Dried mint for top

Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After,  in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

 

Potatoes Stuffed With Meat

Ingredients:

 

250 gr cubed lamb.

5 pieces potatoes

30 gr butter

2 pepper

3 pieces  fresh onion

1 tomatoes

1 clove garlic
Salt, Oregano, Black Pepper, paprika
Enough water.

Preparation:

Out insides of potatoes.  Let the butter in a saucepan.
In the saucepan cook lamb gums.
Let's add finely chopped peppers, onions and tomatoes.
Add on the mixtue 1 clove crushed garlic, thyme, paprika and black pepper.
Cover the saucepan off and cook for a while.
When vegatables are slightly cooked, turn out the bottom of the pan
Fill the prepare sauce into the potatoes.
Close the top of potatoes with the tomatoes.
Place the potatoes into a large saucepan or tray
Add a glass of water and cook potatoes until tender.
When cooked, put in serving dish and ...
Good Appetite.

Creamy Corn Soup For 5 Months Baby

 Materials:

1 Cup of tea corn ones
25 Cl of milk
1 Tablespoon coconot powder
1 Teaspoon butter

Preparation:

1. Boil the milk with corn ones and into the mixer.
2. Adding the butter and coconut and stir well.
3. As simple as that. Bon Appetit for your child.

 

Cassoulet Recipe

White Beans with Meat is a very traditional and common dish in Turkey, especially when it is served with pilaf and pickles. Turkish people just love this dish.

2 cups white/butter beans
½ lb beef/lamb meat, chopped
2 onions, chopped
2 tbsp oil
1 tbsp tomato paste
1 dried red pepper/green pepper, chopped
½ tsp baking soda (optional)
¼ tsp chili red pepper flakes (optional)
1 tbsp salt to taste
1 cup hot water


Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt.
In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat.
Serve White Beans with Meat, with pilaf or over pilaf. Also cacik and pickled vegetables are good to go with this recipe.
ENJOY
P.S: You can also use 2 cans of white beans and skip the instructions given in the first paragraph, but it may not be as delicious as the one with dried beans

 

Semolina Formula For Babies

Semoline Food For Baby

Ingredients:

1 Potato
1 Onion Inside
1 Tablespoon semoline
1 Tablespoon olive oil.
1 Tablespoon minced meat

Preparation:

Place all ingredionts in a saucepan and cook with 1 cup water. Then we'll filter... Take the food two parts.
Add milk on top of the food and eat your baby

Tomato Baby food

5 Tomatoes
1 Tablespoon oil
1 tablespoon tomato paste
8 cups meat stock (or Chicken broth)
2 Tablespoon flour

Preparation:
Grate the tomatoes and remove the shells.
In a pot, melt butter, adding flour fry.  Add the tomato paste and tomatoes and kill them well.
Gradually, add the meat stock.
Adding salt to boil for 10 minutes.
To serve, garnish with parsley or grated cheese on it

Bon Appetit...

Biscuits - Cheese Butter For Babies,

Ingredients:

3-4 pieces baby biscuit
1 Slice of salty white cheese (Half of a match box)

1 Teaspoon molasses.

Half a cup of tea, warm tea or lime

Orange juice (Fresly squeezed)

or warm milk.

Prepation:

Break the biscuits finely in a food dish.

Grate the cheese

Add molasses and drink (tea, lime, fresh juice, milk) to mixture. You should make all of them a juicy puree

Attention, this definiton is very widely used in Turkey, th traditional breakfast of a baby.

Bon Appetit for your baby

Cheese Baby Food Recipe

It's Really Easy Recipe!

Materials:

1 Egg yolk

1 teaspoon extra virgin olive oil

1 teaspoon freshly grated parmesan cheese

Description:

Take the whites of the egg yolk. Put olive oil in a tiny teflon pan. Egg yolk and greated cheese, into a bowl and mix. Pour the mixture in a skillet. Front the omelette and back of the fry.

Then... preapare your baby's breakfast.

 

Beans Baby Food Recipes

Added to baby food recipes, taken from the following website.
This recipes looks very nice at all.
I thank very much to preparers recipes.
Please refer to the source:
http://www.wholesomebabyfood.com/VegetableRecipes.htm


This Recipe for 4-6 years babies.
Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

Ingredients:

1 pound fresh or 16 ounces of frozen green beans

Directions:

1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree.
***Using a blender rather than a food processor or stick mixer might be better as well. ***

6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

Squash (winter like acorn, butternut or hubbard)
(nutrient info for squash of all types may be found at our "Squash for Baby Food Recipes" page)

Ingredients:

1 or 2 medium to large sized winter squash (or as many as will fit in your oven.)

Directions:

1. Cut acorn, hubbard, or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5

Yams/Sweet Potato

Learn Why a Yam is NOT a Yam.
Vitamins: A (24,877 mg ), C, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

Carrie wrote to tell us how she bakes her Sweet Potatoes "I baked for about 45 minutes at 410 F on the lower rack of the oven. The taters were so yummy.

Here's my tip, run them under water and then poke holes with a fork then run under water again then wrap and bake. The water helps cook them - works with baking white potatoes too. - 20 March 2008

Ingredients:

2 or 3 medium sized sweet potatoes

Directions:

1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil - do not peel for baking
(you can also do this in the microwave - only use plastic wrap and cook for 8 minutes on high or until tender You can skip the plastic wrap and simply wet the sweet potatoes and move to #2!*)
2. Place in a 400 degree oven and bake for 30-60 minutes or until soft.
3. or
4. Peel washed and cleansed sweet potatoes and cut into small chunks
5. Place chunks into a pan with just enough water to slightly cover potato

6. "Steam" boil until tender, be sure to check on the water level.
7. Reserve any left over water to use for thinning out the sweet potatoes
8. If you have baked your sweet potato, remove skins and use liquid from your preferred source
9. Place sweet potato into your choice of appliance for pureeing and begin pureeing.
10. Add the reserved water or other liquid as necessary to achieve a smooth, thin consistency

Squash (summer)
(nutrient info for squash of all types may be found at our "Squash" page)

1. Choose yellow squash or zucchini that are somewhat small in diameter, as these are the most tender.
2. Wash squash thoroughly and cut into small slices or chunks. Do not remove skins.

(*You may remove skins however an infant over the age of 8 months old should be able to digest squash puree with skins on)

3. Steam until tender then place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency

Carrots*
Vitamins: A (19,152 IU), C, Folate
Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

Ingredients:

1 pound of fresh carrots (you may also use frozen)

Directions:

1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency

*(See Our article on Nitrates)

Garden Vegetable Combo

Ingredients:

fresh or frozen green beans, peas, summer and/or zucchini squash, thinly sliced pieces of potato, and small pieces of chopped carrots

Directions:

1. Combine fresh or frozen green beans and peas, summer and/or zucchini squash and thinly sliced pieces of potato, and small pieces of chopped carrots.
2. Add enough water to just cover the vegetables.
3. Cook until tender, reserving water.
4. Puree vegetables in blender or food processor,
5. Adding reserved water from the vegetables until mixture is of the desired consistency.

Peas (green)
(this method may be used for Green Beans as well)*Vitamins: A (4533 IU), C, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium, Zinc

Ingredients:

1 pound of fresh or frozen peas

 

Directions:

1. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen type of either Peas or Green Beans, cook according to package directions.
2. Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the peas.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.

6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins.

Why can’t I get peas and green beans to puree smooth?
If you are using a Food Processor, try the Blender. The Blender seems to work the best for getting Peas into a more fine puree. Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the "skins" if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the "skins". Hint: Once cooked, try immediately plunging your hot peas and green beans into very cold water. For some reason, this helps you puree a thin food with little to zero skins. Perhaps this is due to the cold water stopping the cooking of the veggies??

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby's age. Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars.

Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods.

 

Paper Chicken Breasts

Time 60 mins

Materials:

6 Pieces chcken breasts

2 tbsp. lemon juice

3 tbsp. butter

2 tbsp. flour

1 cup chicken broth

1 Egg yolk

Salt

Black pepper

cinnamon

coconut

150 grams mushrooms

1/4 onion

Preparation:

Mix the chicken with the lemon juice and wait 15 minutes. Melt, one tablespoon butter in medium size pan. Fry both sides of chicken breast in 8 minutes.
Melt a spoon of butter in a small pot. Add the flour into the pan and stir with a wooden spoon for 2 minutes.
Pour Chicken stock into the pot  slowly.   Add the egg just before the start of boil.
Mix(stir) our sauce until it becomes solid. Then remove from the fire.
Add on the cream salt, black pepper, finely chopped mushrooms and onion and mix.
Prepare 6 aluminum foil and lubricate their insides.
Place the chickens on top of foils and share the sauce chickens.
wrapped the foils and put in baking tray.
Cook 30 minutes.
Bon appetit.

Omelet for Babies

Hi, I am very excited. because my wife is 9 week pregnant.
For it, today I want to share with you a baby food recipe.
With your permission, I will continue these recipes in the coming days

Today's recipe name is baby omelet.

Materials:

1 Egg yolk

1 teaspoon olive oil

1 teaspoon freshly grated parmesan cheese











Preparation:
Put olive oil into a small pan.
Mix with grated cheese and egg yolks in a bowl ad pour into pan.
Fry the omelet back - on both
The baby food is ready.
Please share with me (with my baby :) ) you know the delicious baby food.
Thank you in advance

Baby Food with Potato

Here,  for your,  a baby food recipe.
I am sure, your baby will love this healty meal. And you will love to eat baby food.
Here is recipe...

Ingredients :
2 or 1 mid size sweet potato, 3.5 ounces of breast milk(12+ month)


Directions :1. Peel potatos then clear well and cut to small pieces.

2. Steam sweet potatos In a large saucepan until very soft.

3. Place cooked potato in food processor, gradually add formula.


Process for 30 seconds, mix and process for another 10 seconds.
*Place baby food to refrigerator in airtight container for up to 3 days or freeze for

Bon Appetit for your baby.

 

For Babies Yogurt with Mother's Milk

1. Yogurt

a - breast
Breast  - made yogurt is hard but very healty.
If we make a yogurt by using the mother's yogurt, it is useful to consume within 1-2 days.

Materials:
1 Cup new milked (the mother's milk.)
1 Teaspoon fresh yogurt yeast.

Construction:

Yogurt yeast, some must wait after leaving the refrigerator.
On the yeast, add milk and look forward to a little chill. Then mixed with the remaining yogurt.
This yogurt, can be made in glass baby jars. And It Should be placed into a fresh and dried jar.
Jars, wrapped with a kitchen paper and two towels; And waited for 4-6 hours at room temperature.

Come Easy...

Baby Cake

Ingredients

• 1 1/2 cups white sugar
• 3 eggs
• 3/4 cup vegetable oil
• 2 (4 ounce) jars plum baby food
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1/4 cup applesauce

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.

2. In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

lemon, lemonade, recipes, turkish foods, cake recipes, dessert recipes, Salad recipes, Turkish recipe, Easy Recipes, homemade recipes, Soup Recipes, lemon cake, lemon recipe

Some Kind of Baby Food Recipe

Hi, My lovely friends, today, I share with you a recipe I liked and saw on the internet
Those who want to see the original recipe, click on here

Apple and Cabbage Baby Food:
1 Golden delicious apple peeled and grated
1 Cup of finely shredded red cabbage
1/4 Cup of water
2 tablespoons of golden raisins

Place all ingredients in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Puree in food processor or blender until smooth.

Asparagus and Broccoli Baby Food:
1 cup cut asparagus pieces
1 cup small broccoli florets
1 garlic clove, minced
1 tablespoon olive oil

Cook asparagus and broccoli in boiling water until tender; drain. Place garlic and oil together in a bowl and microwave for 30 seconds. Puree all ingredients in a food processor or blender until smooth.

Curry Pea Baby Food:
1 package (10 ounces) frozen peas, cooked and drained
1/3 cup plain yogurt
1/4 teaspoon curry powder

Puree all ingredients in a food processor or blender until smooth.

Beans, Collards, and Rice Baby Food:
1 cup frozen collard greens, cooked
1 cup frozen or fresh green beans, cooked
3/4 cup cooked brown rice
1/4 cup water

Puree all ingredients in a food processor or blender until smooth.

Spicy Sweet Potato Baby Food:
1 medium sweet potato, peeled and diced
1 tablespoon butter
1/4 teaspoon pumpkin-pie spice
1/8 teaspoon cumin

Cook sweet potato in boiling water until tender, about 10 to 15 minutes. Drain and place in food processor or blender. Microwave butter and spices together for 45 seconds. Add to sweet-potato mixture and puree until smooth.

Green Pea Delight Baby Food:
1 cup frozen peas
3/4 cup water

Combine peas with water in a saucepan. Bring to a boil over high heat, and cook for 6 minutes. Let cool 10 minutes, then puree until smooth.

Apples and Peaches Baby Food:
1 Golden Delicious apple
1/2 cup plus 2 tablespoons water
1 cup frozen peaches (defrosted)
2 teaspoons water

Peel, core, and dice the apple, combine with 1/2 cup water in a saucepan, then bring to a boil over high heat; cook for 5 minutes. Let cool for 10 minutes, then puree mixture until smooth. While apple is cooling, combine peaches and remaining 2 tablespoons water in a blender. Puree until smooth. Stir apples and peaches together and serve.

Sweet Potato Surprise Baby Food:
1 large sweet potato, peeled and diced
1 cup water

Combine sweet potato with water in a saucepan, then bring to a boil over high heat; cook for 10 to 12 minutes or until tender. Let cool for 10 minutes, then puree in a blender until smooth.

Peach and Pear Baby Food:
1 small pear, cored, peeled and sliced
1/2 cup frozen peaches slices defrosted

Place pear and peach slices in a blender, puree together until smooth. Add water, a tablespoon at a time, if necessary.

 

For Babies Fish Soup

Some of the children does not eat fish. As soon as her mouth, spit. We are also think "How the fish are eating them"
In this issue, I would recommend a meal.
Experts says should give the baby for feeding fish in certain. We all know fish is how much beneficial.

 

For Baby, Dry Fruitly Wheat Food

When your baby is 6 months the baby food you can eat. This baby food recipe, dried fruits in the recipe is rich in vitamins.

Food supplies:
1 Cup water
1 Tea cup
1 Cup chopped dry fruit
1.5 Tea cup husked wheat.
Optionally, honey or molasses ( Honey is suitable for the use of only 12 months and older)

Preparation:
Boil the wheat for 15 minutes a night before (in 1.5 Cup water) and add on the wheat cold water. Then wait a night.
Stir in two cups of water and cook for one hour.
Before boiling of wheat (about the last 20 minutes) add soaked dry fruit a pot.
Mash prepared baby food with multitalent.
If you wish you can stay walnuts, almonds or pumpkin seeds. So that you can raise the rate of food witamin.
For example, rich in zinc. And zinc, a mineral necessary for the immune system.
Bon Appetit for your baby :)

 

Paper Chicken Breasts

Time 60 mins

Materials:

6 Pieces chcken breasts

2 tbsp. lemon juice

3 tbsp. butter

2 tbsp. flour

1 cup chicken broth

1 Egg yolk

Salt

Black pepper

cinnamon

coconut

150 grams mushrooms

1/4 onion

Preparation:
Mix the chicken with the lemon juice and wait 15 minutes. Melt, one tablespoon butter in medium size pan. Fry both sides of chicken breast in 8 minutes.
Melt a spoon of butter in a small pot. Add the flour into the pan and stir with a wooden spoon for 2 minutes.
Pour Chicken stock into the pot  slowly.   Add the egg just before the start of boil.
Mix(stir) our sauce until it becomes solid. Then remove from the fire.
Add on the cream salt, black pepper, finely chopped mushrooms and onion and mix.
Prepare 6 aluminum foil and lubricate their insides.
Place the chickens on top of foils and share the sauce chickens.
wrapped the foils and put in baking tray.
Cook 30 minutes.
Bon appetit.

Shepherd's Salad

Materials:

2 Small size onion

3 Ripe tomatoes

2 Cucumbers
5 Green pepper

Half a bunch of parsley

Joice of half lemon

1 teaspoon vinegar

4-5 tablespoons extra virgin olive

Salt

Preparation:

1. Chop the onions before.
2. Add sal and rub it on your hand. Wait for the onions soften.

3. Slice the tomatoes into large pieces. In cucumbers, shells, or from strip, semi-circular slices.

4. Extract the seeds and stems of peppers and Slice thinly.

5. Extract the parsleys thinly.

6. Add over the vegatables lemon juice, vinegar, olive oil and salt.

7. Mix the salad carefully.

8. Salad is ready. Please don't wait for service. Bon Appatite




Note: You can add the salad black olives, green onions, garlic or white cheese.
If you put a pamegranate and walnut on salad, you will have mountain salad.

Imam Bayildi Recipe -Turkish Recipe

The imam fainted, imam bayildi, is the name of one of the most famous of Turkish zeytinyağlı dishes (olive oil foods). It may have medieval roots, if we consider that the zeytinyağlı dishes, which are usually eaten cold, fit the prescriptions of the dietetic theory of humors that was the basis for medical theory at that time. It was customary to eat cold and moist foods in the summer during medieval times because that counteracted the hot dry humor of summer that caused an increase in bile.

Imam bayildi is an eggplant slashed down the middle and stuffed with onions, garlic, and tomatoes and then simmered in olive oil to cover. There are several apocryphal stories about the origins of the dish. The imam (Muslim prayer leader) fainted or swooned when he tasted how good it was; that the imam fainted when he saw how much expensive olive oil was used; that the imam was delighted when a shopkeeper's wife was required to quickly prepare a dish for the imam's unexpected visit. A Turkish proverb casts light on another interpretation: Imam evinden ash, olu gozunden yash cikmaz (No food is likely to come out of the imam's house and no tears from a corpse). Perhaps the meaning is that the stingy imam, when presented with a dish so generous, certainly was delighted, or fainted from delight.

Yield: Makes 6 servings
Preparation Time: 1:45 hours
4 to 6 small eggplant (about 1 1/ 2 pounds)
Salt

Materials:

10 tablespoons extra virgin olive oil

2 medium-size onions, cut lengthwise and thinly sliced

6 large garlic cloves, chopped

1/2 pound ripe tomatoes, peeled, seeded and chopped

1/4 cup finely chopped fresh parsley leaves

2 tablespoons chopped fresh dill

1 teaspoon sugar

2 tablespoons fresh lemon juice

1/4 cup water

Preparation:

1. Peel off strips of the eggplant skin at 1-inch intervals to make a stripped effect. Cut off the stem portion, then cut each eggplant in half lengthwise. Make a deep lengthwise slit along the flesh side of the eggplant, making sure you don't puncture the skin. Cut a very small portion of the skin side of the eggplant to make a flat section so the eggplant can sit correctly in the skillet later. Salt the flesh and set aside, flesh side down, on some paper towels for 30 minutes to leach the eggplant of its bitter juices. Dry with paper towels.

2. In a large skillet, heat 1/ 4 cup of the olive oil over high heat and once it's smoking, fry the eggplant, flesh side down, until golden brown, about 4 minutes. Remove from the skillet to drain on some paper towels.

3. In the same skillet you cooked the eggplant, add the remaining oil and heat over medium-high heat, then cook the onion and garlic until soft and yellow, about 5 minutes, stirring frequently so the garlic doesn't burn. Transfer the onions to a medium-size bowl and mix well with the tomatoes, parsley, dill, sugar, salt to taste, and a few tablespoons of the cooking oil.

4. Arrange the eggplant halves in a large skillet or casserole with the slit side up. Gently open the slit so that they can accommodate as much of the stuffing as possible. Season the eggplant with salt, then stuff each one so that the stuffing fills the slits and is spread to cover all the flesh. Sprinkle the lemon juice over the eggplant. Pour any remaining sauce or juices, along with the water, into the skillet, cover, and cook over low heat until the eggplant is soft, about 50 minutes, adding water to the skillet if it is getting too dry. Let the eggplants cool in the skillet and serve whole at room temperature.

 

TURKİSH HOMEMADE BURGER

Ingredients:
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).


Ah yes, the Turkey Burger. For those of us approaching our middle age, it can be a painful reminder that the “party is over”. Whether it’s watching your fats, your cholesterol, or whatever the hell your doctor says is now wrong with you, the Turkey Burger has become something akin to the meat equivalent of Methadone for aging hamburger fiends now having to moderate their intake of whatever they can’t eat anymore. And of course, most of the storebought turkey burgers out there sorely lack the flavor of their beefy counterparts, so its an insult to injury having to eat them in the first place. But it doesn’t have to be that way. Turkey Burgers CAN taste good, but we have to dispell the notion that they are taking the place of beef or should try to taste like beef burgers in the first place. No, to make a Turkey Burger taste good, it requires some outside the box thinking. You too can make a tasty Turkey Burger. Click on the “Read the rest of this entry” link below for more.

AGAİN
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
Burgers: 2 pounds lean ground lamb
1/2 cup fresh bread crumbs
1 large egg, lightly beaten
1 cup minced onions

2 teaspoons minced garlic

1/3 pound feta cheese, crumbled

2 teaspoons chopped fresh oregano or 1 teaspoon dried

1/2 cup chopped fresh mint or 2 tablespoons dried

1 Tablespoon ground cumin

2 Tablespoons fresh lemon juice
1/4 cup chopped fresh parsley or cilantro
2 teaspoons salt
1 teaspoon freshly ground black pepper .


To Serve: 6 pita breads, warmed Sliced tomatoes Thinly sliced red onions 1/2 cup crumbled feta cheese Yogurt Cucumber Sauce (Recipe link below), optional Preparation: To make the burgers: In a large bowl, combine lamb, bread crumbs, egg, onions, garlic, feta cheese, oregano, mint, cumin, lemon juice, parsley or cilantro, salt, and pepper. Knead the mixture well. Cover and refrigerate for several hours or overnight. Form the ground meat into 6 oval patties, not packing the meat too tightly. Grill over a medium charcoal fire or saute until the meat is still slightly pink in the center. To Serve: Fold a warm pita bread in half around each cooked burger. Add the sliced tomatoes, onions, and a bit of feta to each. Let guests spoon on the Yogurt Cucumber Sauce. Serve with lots of napkins. Yield: 6 servings

 

Lamb Kebab on Iron Plate

Are you going to a picnic at the weekend?
HAve you considered how well the food?
I suggest today turkish style picnic eat.

It's name lamb kebab on iron plate.

I think is worth traying.

Ingredients :

Lamb leg (medium fat)
1 kg Onion 5 medium size
Tomato 3 small size
Green pepper 5 medium size
 Dill ½ bunch
 Salt 2 teaspoons
 Black pepper ½ teaspoon
 Cummins ½ teaspoon
 Thyme 1 teaspoon
 Servings: 8

 Preparation : Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

Nutritional Value (in approximately one serving): Energy 353 cal, Protein 21.7 g, Fat 26.8 g, Carbohydrates 5.4 g, Calcium 32 mg, Iron 2.20 mg, Phosphorus 210 mg, Zinc 4 mg, Sodium 656 mg, Vitamin A 567 iu, Thiamine 0.21 mg, Riboflavin 0.25 mg, Niacin 6.40 mg, Vitamin C 12 mg, Cholesterol 88 mg.

Notes : It is mostly prepared at picnics or special days such as making a sacrifice or promise, out-doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (thin pre-baked pastry). In the southern provinces goat meat is used instead of lamb.

Bon Appetit my friends.

 

Chicken Soup With Rice

Materials:
1 chicken breast, diced
2 cup rice, washed, drained
3.5 cups chicken stock
Pepper
Salt

Sauces
3 tbsp lemon juice
2 egg yolks

Bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for about 25 minutes.

In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 3-4 minutes.

Before serving sprinkle chopped fresh parsley on top.

* Don't boil the soup after adding the sauce, it may curdle.

 

Golden Berry and Benefits

Golden berry is favoririte fruit of Mr. prime minister of the Republic of Turkey
Why this fruit is preferred prime minister? I did a little research on this subjekt.
There are many uses of gold strawberries.

Golden berry, rich in fiber has a ratic
Helps you to lose weight.
It is good for diabetes
Effective in the treatment of cancer,tuberculosis and urinary tract disease.
Planty of C, B1, B2, B3 vitamins.
Higher amount of potassium and calcium. Therefore, development of children is beneficial.
Speeds upe motabolism.
Blood circulation.
Jam's is very delicious.
Protects our skin for sun
delay aging.
Helps rid of uric acid in blood
Helps of Confiuring visual nerves.

There are positive effects on the prostate and throat diseases.

The recommended consumption is 7 or 8 for a day.

turkish cuisine...

lemon, lemonade, recipes, turkish foods, cake recipes, dessert recipes, Salad recipes, Turkish recipe, Easy Recipes, homemade recipes, Soup Recipes, lemon cake, lemon recipe

Rice Pudding

1/3 cup short grain rice, washed and drained

2 cup water

4 cups whole milk

1 cup half and half cream

1.5 cup sugar

1.5 tsp vanilla extract

3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Pinch of salt

Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.
Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.

A Nice Dessert Recipe

2/3 cup short grain rice, washed and drained


2 cup water

4 cups whole milk

1 cup half and half cream

1.5 cup sugar

1 tsp vanilla extract

3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Pinch of salt



Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.



Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture

Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the traditions of the Seljuk Palaces in the Middle Ages. On the other hand, a total sense of discipline brought in by Mawlana Jalaluddin Rûmi, whom Konya has always held in great esteem, has also left its marks in the cuisine of Konya. The most distinguishing factor in the cuisine of Konya that sets it apart from classical Ottoman Cuisine is the use of very little herbs in the meal preparation, so that the flavors of the main ingredients remain prominent. The modesty of the great people who lived in the region, have in a way influenced Konya Cuisine. Roasted lamb is a prime example. Lean lamb, which has not been marinated, is typically roasted in a tandoor oven in its own juices and fat, owing its flavor to nothing other than its own. The fact that the traditional Seljuk cuisine has been preserved to this very day is a delightful acquisition for the Anatolian food culture.

KONYA FIRIN (OVEN) KEBAB

Lamb from the Karaman region, Konya.

PREPARATION: Debone the lamb and cut into chunks. Placed in oven trays and roasted until the top has browned. After, transfer the roasted chunks of meat from the oven trays into a large copper bowl, add some of the fat that had been trimmed off of the meat and bake in the oven for approximately 8 hours.



OKRA SOUP


150 grams of dried okra (boiled), 100 grams of beef (cubed), hot red pepper puree and butter.






PREPARATION: Heat butter in a pan and add the hot red pepper puree until it mixes well and becomes pink. Add the meat and saute for a few minutes. Add the boiled okra and the water in which they were boiled in. Bring to a boil and then reduce heat to medium. When the meat and the okra is soft, the dish is ready to be served.






KONYA TİRİT KEBAB


200 grams of sirloin, finely sliced grilled pita, 100 grams of drained natural yogurt and butter for the sauce.



PREPARATION: First, place the finely sliced and grilled pitas on a dish; then cover the pitas with yogurt, and the meat on top. Pour melted butter over the dish and serve. Garnish with tomatoes and peppers (optional).

 

CREAM - STUFFED APRİCOTS

INGREDIENTS

• 1 pounds dried apricots
• 2 cups sugar
• 3,5 cups water
• 1 cup pistachio nuts, chopped
• 1 pound marscapone (sweet cheese); cream cheese softoned with a little sour cream or even milk may be substituted. adding one tablespoon of the cooking syrup is using cream cheese
• 1,5 tablespoon lemon joice.

Procedure

Soak the apricots in cold water overnight and drain.


Heat the sugar and water together over medium heat for 10 minutes, then add apricots.


Cook the apricots until they are tender and syrup is formed.


Add the lemon juice and remove from heat. With a slotted spoon, transfer apricots to a plate to cool.


With a spoon, open the apricots halfway and fill the inside with cream or sweet cheese.


Arrange the apricots (slit side up) on a platter, pouring over them as much syrup as they can absorb. Garnish with grated nuts.

http://www.foodbycountry.com/

 

TURKISH DİET HABİTS

Turkish diet habits
The Turkish cuisine is millenarian, as well as the Turkish alimentary habits. Turkish recepies passes from grandmother-mother-daughter since generations and they are very traditional in their diet habits. Turks doesn't like much to try different kinds of food.
Beginning with a very oriental breakfast.... bread, olives, tomatos, cucumberes, white cheese, honey and black turkish tea. At the weekend some families can add to the table: an omelet or boiled egg, borek (pie filled with vegetables, meat or cheese), sucuk or pastirma (Turkish salamis), butter or fresh cream, marmalades, etc...
The lunch is served between 12:00 and 13:00 in the normal work days . In big cities people do not go back home for lunch. There is usually restaurants in big companies. Meals are generally simple but Turkish cookery. At street restaurants you can see Turkish typical dishes that can be chosen at self-service restaurants without having to wait a long time to be served.
We can separate the turkish dishes in 5 types: soups, cold dishes, hot dishes & meats (main dishes) and dessert.
turks love soup, even in the summer some turks eat hot soup. Some soups: yogurt soup, red lentil soap, tomato soap, sheep soap with yogurt, etc... Turks eat lots of bread with soup and all

other dishes.
Usually the colds Turkish dishes are eaten in the summer. The colds dishes are delicious, usually it doesn't have meat but lots of fresh vegetables like: leek with carrots, green paprikas filled with rice, fresh green beans, yogurt salads (eggplant or carrot), chicken with walnut sauce, etc... During the summer Turks eat a dish called cacik, which is a cold soup made of yogurt, cucumber and herbs

visit our virtual spice bazaar The Turkish hot dishes (main dishes) usually have some meat on it and a lot of vegetables, however the Southwest population eats more meat. You can eat in Turkey fried eggplant with meat, spinach with yogurt, pepper filled with rice and milled meat covered with yogurt, etc...
You will also be able to eat sis kebap in Turkey, that are small barbecues in wood stick (beef, sheep or chicken - due to religion you won't find pork in Turkish restaurants). The doner kebap (translated literally means beef that rotates - because beef is piled up and it rotates around itself when cooking) it is a good dish to ask for. You can eat it with french fries and salad, or you can eat the beef as sandwich.
In all Turkish meals you will find bread: in breakfast, lunch or dinner. The yogurt is also very used as a cream over certain dishes.
As dessert you can eat a turkish sweet: baklava (special sweet with all kinds of nuts), rice pudding, chocolate pudding or muse, asure, chicken pudding.... Turks also love seansons fruits and they eat plenty of it. During the summer they eat cherries, peaches, grapes, watermelon and

melon... and during the winter orange, apples and pears.
During the whole day Turks drink black traditional Turkish tea in small glasses. You can see in the whole country Turks drinking black tea. It is the most popular non alcoholic and traditional drink in Turkey, followed by the turkish coffee. The snack during the afternoon can be done with a tea

and a simit (small round bread with sesame over it) or piece of cake or cookie. Turks love all flour products. Some other tipical Turkish drinks:sahlep, boza and ayran.
Click here for Books

about Turkish cuisine Dinner is usually made at home with the family. The housewives love to cook and they make it very well. Due to rush of the daily life, women who work prepares easy turkish dishes. The dinner menu would be a repetition of what can be eaten at lunch or for some families only a snack.

During the weekends Turks eat in restaurants or use to visit some friends.Usually when they visit friends they would find a banquet, the housewife works hardly to satisfy her guests. You should try to eat everything otherwise the housewife will not be satisfied.
Turks drink beer but the most popular alcoholic drink is Raki, made of anises. This drink is

served in two long glasses. In one glass they put water with ice until the top, in the other the raki until the middle of the glass. The person who is drinking keep on mixing the water to the raki. Raki is transparent but when in contact with water gets a whitish color. The drink has high alcoholic content.
For the curious people who would try the Turkish cuisine we suggest in our site some books. Have fun!

lemon, lemonade, recipes, turkish foods, cake recipes, dessert recipes, Salad recipes, Turkish recipe, Easy Recipes, homemade recipes, Soup Recipes, lemon cake, lemon recipe

HOW I QUİT SMOKİNG

I think that: The people of the whole world, must be the enemy of smoking
I want to do the task falls to me about it.
I share with you a nice article on this subjekt.
How to Quit Smoking


If you are reading this, then you have already taken the first step. You are thinking about how you can stop smoking! The decision to stop smoking can seem overwhelming, but with help from this guide and support from your family and friends, you can do it! Half of all the people who have ever smoked have quit, and so can you. If you've tried to quit smoking before and it didn't work, you can use what you learned before so you can be successful this time. It can be very difficult to quit, but once you do, you'll look better, smell better, feel better, and be healthier!

Why should I quit smoking?
Everyone knows that smoking can cause cancer when you get older, but did you know that it also has bad effects on your body right now? A cigarette contains about 4000 chemicals, and at least 43 of those chemicals are known to cause cancer in humans. Some of the other chemicals are found in products that are known to be poisonous. Some of the worst ones are:

Nicotine: a deadly poison

Arsenic: used in rat poison

Methane: a component of rocket fuel

Ammonia: found in floor cleaner

Cadmium: used in batteries

Carbon Monoxide: part of car exhaust

Formaldehyde: used to preserve body tissue

Butane: lighter fluid

Hydrogen Cyanide: the poison used in gas chambers

Every time you inhale smoke from a cigarette, small amounts of these chemicals get into your blood through your lungs. They travel to all the parts of your body and cause harm.
Okay, I've decided to quit... What can I do so I will succeed this time?

That's great! This is a very positive step. There are some things you can do before you stop smoking to help increase your chances of success:

If you've tried to quit before, think about why it didn't work. What can you do this time to help yourself succeed?

Tell your family and friends that you are quitting. Ask them to not tease you about it, because you are serious. Ask them to support you by not smoking around you and not offering you cigarettes.

Throw out all your cigarettes, lighters, and ashtrays. If you're going to be a non-smoker, you won't need these things again.

Talk to your doctor about nicotine replacement methods. Nicotine gum, patches, spray, and some new medications can really help people to stop smoking. However, for these products to work, it is important to use them the right way. Make sure someone explains to you how to use them correctly.

Join a support group at your school or in your community.

Find someone you can call for those times when you feel like you are having a weak moment and might smoke a cigarette. This person should know that you are trying to quit and can remind you of all the reasons why you decided to give up cigarettes.

What can I do so I won't smoke again?



The hardest part about quitting is breaking the habits that go along with it. For example, if you are used to smoking with your friends when you are hanging out together, it will be hard to hang around with them and not smoke. The best way to keep from smoking is to not put yourself in situations with people who smoke and to stay away from places where you are used to smoking.



Avoid places and situations where you normally smoke.

Spend a few days or a week away from your friends who smoke.

Go to non-smoking places with your friends, like the mall or the movies.

Don't drink alcohol. Alcohol will likely lower your willpower and increase your chances of having a cigarette.

If your family smokes, ask them to not smoke in your room.

Exercise. It will take your mind off smoking, make you feel better, and keep you healthy.

Plan activities during the first couple of weeks to take your mind off smoking. It will be easier to quit if you keep yourself busy.

Buy lots of carrots, celery, and other healthy foods so you can munch instead of smoke.

How will I feel when I'm quitting?



If you are a regular smoker, your body has gotten used to having nicotine and other chemicals around all the time. You will probably feel some symptoms of withdrawal when you stop smoking. This means that you may crave cigarettes, or you might just feel uncomfortable or nervous. Many people mistake nicotine craving for hunger. You need to listen to your body, so you won't eat when you're not actually hungry. Do something to keep yourself busy. If you must eat, snack on something healthy like carrots or celery.
When will the nicotine craving go away?
Within a week or two, the nicotine craving will go away and you will feel more like yourself. In the beginning you also might feel frustrated, moody, or depressed. It may seem like you are all alone in your suffering and that no one understands what you are going through. Although this will be hard, these feelings will go away with time. After a couple weeks, you will be over the hardest part of quitting - the physical addiction, when your body feels like it needs nicotine. However, it may still be hard to resist having a cigarette. The habit of having a cigarette in your hand and smoking while you do certain activities, like talking on the phone or hanging out with friends, can be difficult to break.

After I quit can I have a cigarette once in awhile?
Many people get through the toughest part of quitting and mistakenly think that they can start smoking a cigarette once in a while again. Very soon, their old habits come back and they find themselves addicted once again. Quitting is difficult for most people so once you quit, make a commitment to yourself that you won't light up again!

Oops! I had a cigarette. I guess quitting is too hard for me.
If you give in and have a cigarette while you are trying to quit, don't worry! This doesn't mean you can't quit. Quitting is a very hard thing to do, and it is not surprising that you might break down and have a cigarette at some point. The important thing is not to use this as a reason to become a regular smoker again. Think of it as a mistake and tell yourself that you won't let it happen again. You can do it!

What happens if I really start smoking again?
If you try to quit and it doesn't work, don't give up. Quitting is very hard. Think about why quitting didn't work for you. Only YOU know why you like to smoke, and only YOU can figure out what it will take for you to quit. Start thinking about what you can do to help yourself quit for good. Try quitting again in a few weeks and use what you learned from your first experience to make it work the second time.

Remember, millions of people have quit smoking, and you can too! You just have to believe you can quit. Quitting will help you to look and feel your best, and keep you healthy! Good luck!

for source

lemon, lemonade, recipes, turkish foods, cake recipes, dessert recipes, Salad recipes, Turkish recipe, Easy Recipes, homemade recipes, Soup Recipes, lemon cake, lemon recipe