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What Makes A Recipe A Good Recipe? - Yahoo Recipe Search
Food.comI've tried many many veggie dip recipes but this is my favourite. A co-worker gave it to me years ago - the Beau Monde is what makes it so good!!!Food52Because the western diet is often way too heavy on carbohydrates, many people have started to cut down on products containing gluten, which are often carb-heavy, as a way of promoting better health and losing weight. Going completely gluten-free is something only recommended for those with celiac disease and doctor-diagnosed non-celiac gluten sensitivity. If you do not suffer from these health issues, it can actually damage your health to cut out gluten completely. Besides that, being truly gluten-free in your life can be much more difficult that a lot of marketing may suggest. According to the health blog of the Harvard Medical School, “Gluten also lurks in many other products, including frozen vegetables in sauces, soy sauce, some foods made with “natural flavorings,” vitamin and mineral supplements, some medications, and even toothpaste.” That said, cutting back on gluten is often associated with improvements to your overall health, usually because you end up eating fewer carbs and maintain a generally healthier diet as a consequence. Getting to Know Gluten Gluten is a protein that is most often found in wheat, barley, and rye. Over the last few decades, the sensitivity to this protein has increased, or at least our awareness of it has. Gluten sensitivity is a fairly common digestive problem and celiac disease is the more severe form of this. Celiac disease is an autoimmune disease affecting close to 1 percent of the population, and, if dietary changes are not made, this disease can seriously damage your digestive system. Gluten sensitivity cannot be accurately diagnosed without blood tests, but there are some common signs indicating possible gluten sensitivity that you can look out for. If you notice them, or think you may have gluten sensitivity/celiac disease, speak to your doctor and get tested. The good news is that by switching to a gluten-free or gluten-reduced diet, you can live a healthier life. So knowing what to look for is a good place to start. Here are some of the symptoms: Bloating is common after eating gluten, which can make you feel miserable. While bloating can be a sign of many other issues, it is also common in cases of gluten sensitivity. Occasional diarrhea or constipation is normal with dietary changes, but when it is frequent, you may be looking at gluten sensitivity. The gluten causes inflammation throughout your digestive tract, damaging the gut lining and leading to poor nutrient absorption. The result is irregular and uncomfortable bowel movements. Abdominal pain is also common with gluten sensitivity and will be noticed directly after eating foods containing gluten. Headaches and migraines have been reported in gluten-sensitive individuals. While an occasional headache is tolerable, repeated headaches, especially after eating, could be a sign. Feeling tired could be from a lack of sleep or stress, but it is also linked to gluten sensitivity. Individuals that are sensitive to this protein are very prone to fatigue and tiredness, especially after eating. Skin problems can occur with gluten sensitivity. A condition known as herpetiformis is a skin manifestation common with celiac disease. Other skin conditions such as psoriasis, chronic urticaria (hives) and alopecia areata have been known to clear up once people changed to a gluten-free diet. Weight loss, when unexpected, is a common side effect of undiagnosed celiac disease. The weight loss is typically attributed to poor digestion and inefficient absorption of essential nutrients. Those with celiac disease are thought to also have a highly-sensitive nervous system, which means they have a lower threshold for the activation of the sensory neurons that cause pain. Individuals that are sensitive to gluten may therefore, experience frequent joint and muscle pains. It’s Easy to Go Gluten-Free Unlike some diets, going gluten-free does not mean you have to give up good food, as there are plenty of recipes to keep your palette happy. For example, a cold Soba Noodle Salad is perfect for a light lunch or side dish to accompany any dinner. It’s not your typical salad, as there is no lettuce, but it is packed full of nutrients and great for those with gluten sensitivity. Soba noodles are as common in Japanese cuisine as a carefully coiffed Zen garden and very popular in America now as well. They are made with buckwheat or brown rice and contain fewer carbohydrates than traditional noodles. The chewy noodles mixed with crunchy cabbage are a quick and convenient meal for anyone following a gluten-free diet. Gluten-Free Soba Noodle Salad Ingredients: 1 package of gluten-free soba noodles ½ small head of purple cabbage ¼ lb. washed and trimmed sugar snap peas Sunflower microgreens (to use as garnish) Dressing: ¼ cup toasted sesame oil 1/8 cup rice vinegar ½ small diced shallot ½ tablespoon black sesame ½ teaspoon garlic powder 1 teaspoon red pepper flakes Directions: Whisk the rice vinegar in a bowl with the toasted sesame oil; you should notice the oil and vinegar emulsify. Add in the diced shallots, garlic powder and red pepper flakes and then set aside once well mixed. Chop up the cabbage into thin slices and put in a large bowl. Slice the snap peas in thirds and add to the cabbage. Drizzle the dressing on top and mix well to make sure all the vegetables are coated. Cook the soba noodles according to the package, drain and rinse. Add them into the salad and mix thoroughly. The Bottom Line Even though gluten is widespread throughout our food, there are numerous options for gluten-free alternatives available. The popularity of gluten-free and gluten-reduced diets is growing so much, that these alternatives can be easily found and make modifying your diet very easy. Remember, that if you do cut back on gluten, try to increase other nutrients and essential minerals to keep your diet balanced. Ultimately, cutting out gluten can enhance your health and improve your well-being.Food.comIf was a loser who feels like they just cannot bake, like all those Rachael Ray fans. This was a recipe that was served at my friend in Germany's birthday. It's so good! You GOTTA try this! This will be your new favourite cake! Re: the picture of this recipe I submitted, I am very sorry that the only photo I have the cake is 1/2 eaten. We had just taken it out of the oven, and I went to get my friend's camera, (which only took 2 minutes) and that's what was left. There was a line of people trying to get a 2nd helping after they inhaled their first piece, and I had to ask them to "please wait - I really need to get a picture before it's all gone". So, that's what happened. Sorry about that guys. It really looked so beautiful BEFORE people began to inhale it.YummlyIt was a very good simple recipe. Made it in the Magic Bullet by adding 1/4 c. Oil at a time. Worked beautifully. So easy and I know what’AllrecipesThis is a simple and easy recipe for making Sloppy Joes for 24 or more people. Yes, I know, what kind of good Sloppy Joe recipe uses Manwich®? In this case it's used as a base (like ketchup) to make a really tasty dish. I used the best ideas of several Sloppy Joe recipes on the Allrecipes website, added my own twist, and expanded it for a crowd.YummlyMade this recipe last evening. Very good. The sauce was delicious. Made a little more than what the recipe calls for. Good for drizzling on the shanks post-baking. TheFood Network“Macaroni and cheese holds a special place in my heart. I grew up on my mom’s recipe, which she made only on special occasions; in between she made the pinch hitter from the blue box. As an adult, I developed a recipe for Spicy Mac and Cheese that I credit with making my former catering company successful. That catering company led me to Food Network — so my love affair with mac and cheese is real! During a 2016 episode of The Kitchen, my cohosts, two guests and I attempted to make the ultimate Thanksgiving macaroni and cheese, a group effort in which each person secretly added an ingredient. The result was a stovetop version with a creamy cheddar and gruyere bechamel. Our pasta was cavatappi (my addition) and we added brussels sprouts, squash and a toasted breadcrumb topping. It wasn’t bad, but viewers thought there were too many cooks in the kitchen. People started debating what the perfect macaroni and cheese should be, so I thought it would be fun to post a Twitter poll inviting passionate mac and cheese eaters to share their preferences for the “grater” good. Here’s what you came up with. Whether or not to top it was a tie, so the test kitchen made it both ways — you can pick a side!” says Sunny.Food52{This is a first person biography of a Mexican restaurateur in Los Angeles that I published through AltaMed. It is one entry into a book that served as a fundraiser for uninsured individuals. The recipe is prepared by Rogelio Martínez and served at Casa Oaxaca in Culver City, CA and Santa Ana, CA.} Casa Oaxaca Rogelio Martinez Juarez 3317 West First Street Santa Ana, CA 92703 Tel: 714.554.0905 I was born twenty minutes from the city of Oaxaca in a small town called Tlacochahuaya. My mother, Carmen, and my father, Ricardo, were native Zapotecos. I have six siblings and we all speak our native dialect as well as Spanish. My name is Rogelio Martinez Juarez. I dropped out of school in the eighth grade. I decided at that time that I wanted to be a baker. I came to this decision because nobody else in town wanted to be a baker. It was considered the lowest of the low in the economic class structure of the town. To learn how to bake, I went to one of the largest hotels in Oaxaca, Hotel Victoria, and asked for a job. They saw my enthusiasm and decided that I would be a good employee. They taught me how to bake and also how to Cuchariar (perform spoon service) at the tables of their most important clients. Spoon service is the art of dishing the plates artistically while at the table in front of the client instead of preparing the dish in the kitchen. I enjoyed this very much and decided that in addition to being a baker, I would also be a professional server. By the time I was 22, I had become a true professional in the food service industry. I had worked in all the fine restaurants in the city of Oaxaca and some in Mexico City. My eagerness as an entrepreneur was beginning to show in my character and I made the greatest venture in my life: I immigrated to the United States and established myself in Los Angeles. During this period, I never faltered in my desire to be a professional in food service. Among the finest of chefs in Los Angeles, who knew me as “Elvis” because of my hairstyle, I became known as the hardest of workers. I worked for Mark Peel and Nancy Silverton at Campanile and for Wolfgang Puck at Spago. I worked for many, many important chefs and restaurateurs in Los Angeles but the most significant for me was my relationship with Frederic Meschin at The Little Door on Third Street. In retrospect, I now realize that after so many years in L.A., my overwhelming drive and my crushing loneliness in Los Angeles led to me becoming an alcoholic. In 1986, when President Ronald Reagan issued amnesty for immigrants, I applied to become a resident of the United States through La Hermandad Mexicana. By this time, I had married a woman from Santo Domingo Albarradas in Oaxaca, named Angelica and we had two children, Diana and Aldo. I petitioned and promised La Virgen de Juquila that if she allowed me to bring my family over from Oaxaca, I would stop drinking. I applied for myself and for my family and we were granted amnesty and residency in 2000. I stopped drinking to fulfill my promise to Juquila and we began to live together in the mid-Wilshire area of Los Angeles. Frederic at The Little Door helped me to purchase a triplex in the area. We were so happy. I was 36 years old. In 2004, with the money we saved from my tips, we decided to start two businesses: ServiOax, an import/export shipping service and Siete Regiones, a bakery. The bakery was moving along slowly and closed after three months but ServiOax grew tremendously. On the days that I had off from my work as a busboy at The Little Door, I would fly back and forth from LAX to OAX with packages from all the Oaxaqueños in the area. I would carry up to seven boxes and suitcases myself. I did everything I could to make the business a success. One day, during a routine revision of all our shipments, we found contraband hidden in one of the packages. It was at that point that I became frightened with the business and decided to return to my original plan: Opening a restaurant. Since my friend Fernando Lopez at Guelaguetza was operating and serving Oaxacan food in Los Angeles, I traveled south a bit and found a Mexican city in Orange County called Santa Ana. In 2007, I chose the first location that I was offered and leased 3317 West First Street and I called it Casa Oaxaca. After 17 years of working as a busboy in Los Angeles, I had realized my dream of owning my own restaurant. Angelica and her brother Gilberto became my financial partners and we braved the business of a small family restaurant. The building at 3317 was formerly a house of prostitution and we discovered that someone had been killed in the restroom. The floors were uneven and nothing worked right but we were never detoured. We fixed it, cleaned it, painted it and designed it to be just like we were dining in our towns in Oaxaca. The menu, handwritten on a notepad, was a combination of seven dishes that we loved the most including our favorite moles and tlayudas typical of our towns. It was very hard. I thought that since I knew the service side of the business, I could make it a successful endeavor but quickly I realized that I lacked business experience. I lacked fluency in English. I lacked capital. I lacked the close-knit community of Oaxaqueños that lived in Los Angeles. Even though I only went 45 minutes away, I was immediately forced to understand that I could not rely on that network to make this business work. It was just my wife and I and our faith in La Virgen de Juquila. Together, we built a clientele, as they say, slowly but surely. In 2011, we finished the year with close to $500,000 in sales. We have ten employees and a Facebook business page and people on Yelp! seem to really enjoy our food. After years of financial mismanagement, we established a banking relationship with City National Bank and we bought our first iPad and were trained to manage our ADP payroll through an App! There are days when we think that we just can’t bear another day and there are days when we can’t believe our good fortune. I still bake our Pan de Yema daily and I perform spoon service for special corporate parties, weddings and quinceañeras. There was one day this year that really made me reflect on my life and my chosen vocation. My mother, Carmen, died at the age of 86 in September. On Día de los Muertos in November, I went home to spend time with my father and to pay tribute to her contribution to my life. I was in the living room of my house in Tlacochahuaya with my father and we were eating a dish of Guajolote Enchilado con Pasta de Frijol in front of the altar we created for her. I remembered the taste of her food in that meal I realized at that moment that every day since I left my home in México at the age of 22, I have been attempting to feed that taste to all the people whom I have come across in my life at Casa Oaxaca. Recipe Blurb: This recipe is as authentically Oaxacan as they get. Mexico’s diverse indigenous ethnicities offer a striking variety of food. The turkey in dried chiles is a great example. The chiles in this recipe are very mild and simply give the turkey a nice smoky flavor. Using these types of chiles often constitutes a sauce that is called an adobo. What makes this dish stand apart is the avocado leaf. Used mainly in Oaxaca and a few other regions in Mexico, the avocado leaf adds a hint of anise and bay leaf flavor to the beans and the turkey. There have been concerns about toxicity levels in avocado leaves, but Mexican food maven Diana Kennedy puts it to rest in her 2003 book “From My Mexican Kitchen.” She said that toxicity reports stem from a 1984 study at the University of California at Davis, which showed that dairy goats suffered some toxic effects from ingesting very large amounts of avocado leaves (the toxic agent remains unknown). The crucial point, according to Dr. Arthur L. Craigmill, toxicology specialist at Davis and one of the authors of the study, is that the toxic effects were traced to the Guatemalan avocado (Persea American) and not Mexican avocado leaves (Persea dryminfolia), a different variety. So be sure to buy the Mexican variety from a specialty Mexican food market. This dish is a unique one that should be reserved for a special occasion or to impress your friends.Food52This is, in fact just a basic recipe for it. But can I just say that this guac is so good, that I seriously contemplated categorizing it as a starter rather than as a dip (I usually plow through the entire bowl in one sitting if that offers any explanation). I like lots of zing in my guac and if you’ve glimpsed through the recipe, you’d have noticed that there’s a lot of lime juice in there for this quantity. It feels like a bit of a rant when I talk about what makes guacamole delicious; it’s an established fact. Since avocados are bland and buttery in texture and taste—not that there’s anything wrong with this or anything—you need ingredients that don’t compete with, but rather accentuate it: lots of chopped coriander, chilli, and lime juice. As I type this, I realize that nobody really needs a guacamole recipe to be able to make a good batch. If pressed, I could even write one down in a single sentence. But to take something from good to great, it’s the little details that make a difference. After a lot of tweaking, here’s one that works for me every time!People also ask
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May 26, 2020 · Summed into just two questions, the path to writing a good recipe seems surprisingly straightforward: How thorough and detailed is the recipe in its path to the end result? And how well does this recipe explain the rationale behind why things are carried out in the recipe the way they are?
Oct 23, 2024 · Preheat the oven to 350°F (175°C). In a large bowl, whisk together the eggs and sugar until light and fluffy. Gradually fold in the sifted flour and baking powder until the batter is smooth. Pour the mixture into a greased 9-inch pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- 200
- Per Serving (1 cup)
- 25g
- 8g
Sep 8, 2019 · In modern-day terms, the objective of any good recipe is continuity – clear enough direction for anyone to recreate the same dish, no matter who or where they are, with identical results.
Sep 16, 2016 · What Does it Take to Write a Good Recipe? Two cookbook collaborators on the pros and cons of accessibility, accuracy, and what the what ‘season to taste’ really means
Oct 5, 2020 · I’ve been thinking a lot lately about what makes a recipe reliable. Being able to cook a dish is different from being able to teach someone else how to do the same. So in this post I’ll describe exactly how to write a recipe that will work for others just as well as it works for you. The secret?
May 21, 2019 · One of the biggest takeaways is that what makes a good recipe for you may not make a good recipe for me. It’s highly personalized and really depends on your requirements. But the list above has the fundamentals that, when incorporated, really make a recipe a great one.
Jul 14, 2023 · A single cook in possession of good ingredients must be in want of a recipe. The problem lies in determining exactly what makes a recipe good.
