Chicken Malai Kebab - Indian Dish

Ingredients

The ingredients for Chicken Malai Kebab are:

1. Boneless chicken cubes --800gms

2. Cheddar cheese, grated--60gms/ ¼ cup

3. Coriander leaves, chopped--20gms/4 tsp

4. Cornflour -15gms/1table spoon

5. Cream-120ml/ ½ cup

6. Egg-1

7. Garlic paste-35 gms/7 table spoon

8. Ginger paste---45 gms/3 table spoon

9. Green chillies, Chopped fine-8 (add chillies as you require)

10. Mace ( javitri ) powder--2.5 gms/ 1/2 table spoon

11. Nutmeg ( jaiphal ) powder

12. 2.5gms/ ½ table spoon Oil for basting

13. Salt to taste.

14. White pepper powder--5 gms/ 1 table spoon.

Methods:

The Steps to cook chicken malai kebab are

1. First Mix the ginger and the garlic pastes, white pepper powder and salt, then Rub the mixture on to the chicken pieces. Set it aside for 15 minutes.

2. Then Beat together the egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep it aside for three hours.

3. String together chicken pieces on a skewer an inch apart. Roast
on a charcoal grill for five minutes or in a preheated oven at
275 *F for seven minutes.

4. Remove, Hang skewers for five - seven minutes to let excess moisture
drip off. Brush with oil and roast again for three minutes.

5. Ready to serve with any main course.

Time: Preparation: Three and half hours approx

Cooking: Fifteen minutes

To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Serve these smooth, creamy chicken malai kebabs with mildly flavored cheddar cheese, immediately. This Indian dish can be accompanied with any main course, as it has spicy and smooth creamy chicken pieces.

Source : http://ezinearticles.com/?Chicken-Malai-Kebab---Indian-Dish&id=1083998

Chicken Kebab Recipe

These are the traditional kebabs from South Asian cuisine and are generally known as "Shami Kebabs". They are also made from beef and fish with the same method. These chicken kebabs take a little more time as compare to other kebabs but are very tasty and can be used in making burgers and sandwiches. You can make as much kebabs as you want and freeze it for months and fry whenever you want. You can easily prepare 30 chicken kebabs from this recipe in just 60 minutes.

Ingredients:

1 chicken breast
100 gm gram lentils (chana daal)
15-20 dry red chili
2 tbspn cumin seeds
1 tbspn coriander seeds
1 tbspn black pepper powder
1/2 cup coriander leaves chopped
1/2 cup mint leaves chopped
8-10 green chilies chopped
2 medium size onion finely chopped
1 egg
1 tbspn hot mix spice powder (garam masala)
Salt as required
Oil for shallow frying

Procedure:

1. In a deep sauce pan, boil gram lentils in water with red chili, cumin seeds, coriander leaves and salt. The quantity of water should enough to cover all the lentils. Boil the lentils for 20-30 minutes until they would become soft.

2. After that add chicken breast in the boiled lentils and add 1-2 cup of water if required (when all the previous water has been dried) and let it cook until chicken become tender and soft.

3. Now switch off the flame and let it cool for 5 minutes so that all the steam escape out, then in a chopper put the mixture and chop so that the chicken and lentils would mix together with the spices. Don't chop them too much otherwise you kebabs would break after frying.

4. Take out the chopped mixture in a wide mixing bowl, now its time to add the remaining herbs and spices i.e. coriander and mint leaves, green chilies, black pepper, hot mix spice and egg. Mix all of them together to make smooth dough of kebab.
5. Now take small piece from the mixture and first make a ball just like meat ball and then press it by using your palm and make flat circular kebab. Similarly, make rest of the kebabs.

6. Take a frying pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan and fry till they become brown in color from both sides. If the kebabs are too soft to handle while frying then coat them in egg before frying.

Source : http://ezinearticles.com/?Chicken-Kebab-Recipe&id=2424095

Hot Dog Stand Recipe - You Can Make Yummy Stadium Style Hot Dogs Right at Home

I made hot dogs the same way pretty much for years. They were always okay, but nothing to brag about. I think maybe in the back of my mind, the lowly wiener was just not important enough to warrant creative input from my imaginative culinary side. Then one day, I decided to try something different.

As a youngster, I was taught to boil the wiener in water, put it in a bun, and squirt various condiments on top. But as I grew and advanced in culinary skills, I knew there had to be a way to improve on this method of cooking a hot dog.

Things that go great with hot dogs are: potato chips, baked beans, coleslaw, or potato salad.

This method of cooking the lowly wiener is now a regular thing around my house. My family loves them, and they really are good. Here's what you'll need:

* All beef wieners (you can eat that other "stuff" if you want, we only eat beef wieners; we also prefer bun length)
* Soft buns (you want fresh buns here, not stale, although you can steam stale buns back to life if you insist on using old bread - I have other uses for old bread such as Bread Pudding with Amaretto Sauce)
* Hot dog relish
* Sauerkraut
* Diced onions
* Mustard and ketchup
* Kraft shredded mexican style four cheese blend
* Hot dog chili sauce (Castleberry's is our favorite)
* Laura's homemade cole slaw
* Butter
* Tin foil
* Crock-pot
* Cast iron skillet

Now, you do not have to do everything the same way I do it. I am letting everyone know how I do it, and you can adjust as you see fit.

Please note the hot dogs need to spend some time in the crock-pot in order to be good, and the steaming method I mention below is great. Plan properly so the dog packets get to warm and meld inside their "packet" in the hot crock-pot. I normally make the dogs and allow them 45 minutes to an hour in the crock.

1. About an hour before dinner, turn the crock-pot on low and let it get warm.
2. Heat up the iron skillet, and add a tablespoon of butter.
3. Fry the beef wieners in the iron skillet.
4. When they have a good "fry" on the outside, sort of like you get if you grill them, remove and place inside of a fresh non-stale soft bun (I am very particular about my bread being soft and fresh)
5. Immediately wrap the assembled bun and wiener in tin foil, sealing all edges.
6. Place in crock-pot.
7. Repeat with remaining buns and wieners.
8. Cover the crock-pot and leave it alone.
9. Heat up the chili in the microwave or on the stove.
10. Prepare the other condiments.
11. Get everything on the table, including drinks, chips, dip, whatever.
12. Then get out one assembled dog at a time for each diner, keeping the rest in the crock-pot with lid on to remain warm.

These warm up really great. Simply take the bun and wiener combination out of aluminum foil (do not forget this step in order to avoid a nasty microwave incident), wrap loosely in a paper towel, and microwave about 10-15 seconds. Do not overdo it, the bun will get hard.

Alternate method: I tried this once and it was even better. Place a rack in the bottom of the crock-pot before adding hot dogs. Add one tablespoon or so of water. Be careful, you do not want to have the dog packets sitting in liquid. The idea is to lightly "steam" them instead.

I usually eat two hot dogs, each made as follows:

Version #1: (ingredients are in the order used) mustard, ketchup, relish, chili sauce, cheese, onions

Version #2: (ingredients are in the order used) mustard, relish, onions, sauerkraut, homemade coleslaw

Now, a note here about slaw. There are all kinds of different ways to make coleslaw. There is also slaw mix that can be bought in a bag. I am as particular about my slaw as I am about my bread. My momma made coleslaw pretty much the same way for years, and it always tasted good.

If you've ever eaten bad coleslaw, you'll remember it. Some fast food restaurants have the audacity to CALL it coleslaw, but it is more like tasteless cardboard "stuff." Did it ever seem to you that the slaw in many restaurants is often stark white, as if it is all made entirely from the cabbage core? Makes you wonder what happened to all of the GREEN stuff.

I'll be sure to place a link to my coleslaw recipe at the end of the article, so be sure and grab that and try it with these delicious stadium style hot dogs.

I am very picky about certain things: fresh bread is one; fresh milk is another; good tasting coleslaw is important; I think the hot dog chili sauce by Castleberry's is great; I use the Kraft Mexican style four cheese blend almost daily; I want to know what is in the meat I eat. However, to each his own. Enjoy!

Source : http://ezinearticles.com/?Hot-Dog-Stand-Recipe-You-Can-Make-Yummy-Stadium-Style-Hot-Dogs-Right-at-Home&id=3328613

Hot Dog Stands For Sale - Get Started Making Huge Profits

If you want to get into a business with very little start up money for great returns on your investment then consider buying a Hot Dog Stand. You can recoup your investment in as little time as a week and then you will be well on your way to a very profitable and enjoyable new career.

Hot Dog Stands or carts are priced in a scale between $600 up to $20000 depending what you want and if it will be new or used; don't give a second thought to buying a used stand because they are very profitable and you won't be out a lot of money if your budget is tight, and you can upgrade later on when the profits start rolling in. These are 8 tips to think about before you buy your hot dog cart.

#1 - Community Kitchen is a place to wash your dishes, utensils and pans as some government agencies don't allow you to do this in your home because of sanitation reasons

#2 - Who to hire - finding the right people to run your cart when you need time off or to expand your business, you don't want to hire someone who is going to steal from you or slack off, so finding the right people is so easy when you know where to look.

#3 - Product Brands to Buy - this is one area where you never scrimp, make sure you always buy good name brand goods because your customers aren't stupid and if they don't like your product then you will never see them again.

#4 - Location - you can find great locations by checking with government agencies, or negotiating with stores or venue parks to sell on their property sometimes for free or a very small price.
#5 - Permits can be confusing, but if you get the right advice before you go to buy one then it's as easy as 1,2,3.

#6 - Proper way to make change is to wear the proper apron and position bills and coin for easy access especially when you get busy.

#7 - On bad weather days like rain or snow is not a problem if you know how and where to look.

#8 - Learn how to deal with people to get them to come back again and again.

So when you are looking for a hot dog stand for sale in a new business venture, then consider what you can afford and learn a few basic techniques to get you started making huge profits your very first week.

Source : http://ezinearticles.com/?Hot-Dog-Stands-For-Sale---Get-Started-Making-Huge-Profits&id=2855648

Key Secrets to a Hot Dog Cart Business

What if there was a way to get yourself out of the job that you have grown to hate, but hang in there for the sake of a paycheck. Most thoughts entering your mind are about owning a business that makes lots of money and you would not need to think about your current job ever again.

Really think about this for a moment, the Hot Dog Cart Business has been around for over 100 years, and in the USA there are over 20 billion hot dogs eaten every year and over 10% of those hot dogs are sold from Hot Dog Carts which means this business is huge.

As you know owning a business like this and taking a piece of this large pie for yourself will no doubt be the end of your financial problems, but will also get you out of that job you hate, so let me tell you about some of the perks that come with the Hot Dog Cart Business.

* Your the boss

* Work when you please

* Portability (move your cart to any location you desire)

* Scale ability (means you can grow as big as you want)

* This business is very easy to sell

* Low stress

* 100% recession proof

* Very fast start up (about 2 weeks or less)

* Start up costs are only what you can afford

* No education or experience to run this business

* Hot dogs are always in demand

* Very high paying

Have you ever seen any other business that can boast the above mentioned benefits, where they need months and sometime years to be in profit, and many times there is back breaking work which they have to do as long as they own that business.

Time tested methods to starting this business and avoiding costly mistakes which might cause you to give up before you have given it a chance, and stay the course is in a list below, these are easy to understand, but very necessary for you to know.

* How to properly fill out permits

* Best places to buy a cart (new or used in your price range)

* Where to buy your supplies

* How to find locations in any type of weather

* How to get a community kitchen absolutely free

* How to properly cook your product

* How to get free rent

* Plus get tips on body language (comes in so handy)

Source : http://ezinearticles.com/?Key-Secrets-to-a-Hot-Dog-Cart-Business&id=3025256

Using the Best Cheese on Your Pizza

There's nothing more inviting than a sizzling hot pizza fresh out of the oven, covered with bubbling golden brown mozzarella! And since the mozzarella such an important ingredient on pizza it's best to use good-quality cheese. It's better to use a little bit of good-quality cheese than a lot of a cheaper variety.

Traditionally the best Italian mozzarella is made from buffalo milk, Mozzarella de Bufala in Italian. Unlike most store bought mozzarella, this comes in a soft white ball - smaller balls of mozzarella called bocconcini are often sold in tubs of water or brine. Fresh mozzarella can be safely stored in brine about a week or can be frozen if you are in a hurry.

Making your own mozzarella is surprisingly easy and fun. You might not have a buffalo down the street, but milk from a supermarket will do just fine to this as long as it's not homogenised. There's plenty of instructions on the Internet about making your own cheese. The easiest method around can be done in just a few hours and the results will be infinitely better than most cheese you can buy in a store.

Using a good-quality fresh mozzarella or one you made yourself will bring your pizza to life. With such fresh ingredients all a really good pizza needs is a little basil and some fresh tomato sauce to make it into a flavour sensation, so it's worth spending the time to hunt down or make the perfect cheese for your pizza!

Source : http://ezinearticles.com/?Using-the-Best-Cheese-on-Your-Pizza&id=2711767

Homemade Pizza - Tips and Tools For the Best Results

Pizza is popular, no doubt about it. It's a simple food that evolved from the fast flatbreads, or focaccia, eaten in Italy as a quick meal.

We used to have it at home on Saturday nights, or even for lunch on school days. In those days, the pizza was made from a box mix. Those remain available. You can also buy frozen dough and canned sauce separately.

We like to make our dough from scratch, and use a canned sauce for convenience. After making thousands of pizzas over the years, we've learned some tips and tricks!

For a great homemade pizza:

• Coat the dough lightly with olive oil before putting it in a bowl to rise. This prevents the surface from drying out.
• Use fresh ingredients, especially the cheese, meat and peppers.
• We like meat on pizza, but it can make it too greasy. To avoid this, precook the meat and drain well on paper towels before adding to your pizza.
• Bake in a hot oven, 500 degrees or hotter if your oven goes that high.
• Those lucky enough to have an outdoor, wood-burning oven, trying baking your pizza there. Be sure to turn the pizza during baking for even cooking.
• Use double potholders or thick oven mitts to handle the hot pizza, especially if you're using a ceramic baking stone.

If you cook much, you probably have most of the tools in your kitchen to make a pizza already. In addition to measuring cups (liquid and dry) and measuring spoons, here are tools that will help if you're just starting with homemade pizza:

• Bowl - Use a heavy Pyrex glass or ceramic bowl to retain warmth and allow your crust to rise evenly
• Cover - A clean cloth or dish towel keeps out cool drafts, and prevents the dough from drying out on the surface
• Ceramic pizza stone - best for even baking
• Metal baking sheet - light weight and easy to store
• Pizza cutter - Choose a model with guarding between the handle and the blade to prevent cuts

Armed with a few tools and easy techniques, you'll be making great pizza at home in no time!

Source : http://ezinearticles.com/?Homemade-Pizza---Tips-and-Tools-For-the-Best-Results&id=2239540

Creative Pizza Ideas

Are you sick of the same old boring plain and Sicilian slices of pizza? These are great pizza varieties, but there's so much more you can do when it comes to pizza. Some of the best slices I've ever had have gone way above and beyond the typical cheese variety, and I'd like to share a few creative pizza ideas with you to get your mind working about these.

1. Buffalo chicken pizza. An absolute must if you're a fan of buffalo chicken. Some places make it with a mozzarella base, some with a bleu cheese base, and some with gorgonzola. Truth be told, they're all delicious if they're done right. The kicker is the blue cheese dressing, which you have to use if you're eating this slice.

2. Penne a la vodka pizza. This is another great slice of pizza provided that it's done right. The key is the sauce. If the sauce has the right texture and consistency, you're in for a real treat. A plain slice loaded with penne a la vodka is almost like eating an amazing pasta sandwich.

3. Macaroni and cheese pizza. This is a new one on the scene, as I just came across it for the first time a few weeks ago. I have to say that it's great though. With some spiral noodles and the typical cheese sauce, this is an absolutely delicious slice of pizza. Bonus points if you choose to include breadcrumbs.

I hope these gave you some ideas, as there are many more. Start with these though, you'll be happy!

Source : http://ezinearticles.com/?Creative-Pizza-Ideas&id=3094030

Types of Cheese For Pizza

Without a doubt the most popular cheese to use for pizza is mozzarella. This cheese originated in the Naples region of Italy and was first made from water buffalo milk. Original mozzarella was of very high moisture content, and had a short shelf life. It The texture of the original mozzarella did not lend to grating at all, and the cheese was usually cut into slices to be used.

Modern mozzarella is now made from cows milk, and is of a lower moisture content to help make it easier to work with and extend the shelf life. Mozzarella is available in a variety of moisture and butterfat content. A little experimenting to find which you like better will be needed, for different mozzarellas have different ways in which they melt and brown.

There is a fresh mozzarella sold that comes as balls of cheese packed in water. This cheese has a different texture and taste than regular mozzarella and can also be used on pizza. It does not grate as it is too soft, and it must be used fairly soon as it turns sour within a few days. This fresh mozzarella is sometimes called scamorze. But mozzarella isn't the only cheese you can use for pizza. Consider trying some of these others for different flavors.

Provolone - Non-smoked provolone has a nutty flavor, creamy texture, and is easy to grate and use. Smoked provolone has a more robust, smoky taste. Provolone can be used by itself, or in a combination with mozzarella.

Cheddar - From white to orange, from mild to sharp, cheddar is a good cheese for pizza. Cheddar melts well, but does not 'stretch', so it is always used in combination with mozzarella or provolone. The more cheddar you use in the blend, the milder it should be. The sharp varieties can dominate the flavor of the pizza, so use them sparingly.

Romano & Parmesan - Two cheese most often used dried and grated over pasta dishes, they can be used on pizza for added flavor. Their flavor can be quite robust, especially the dried and grated kinds, so use accordingly. Parmesan is also available as fresh, and can be sliced or grated. Fresh parmesan has a better all-around flavor for pizza than the dried.

Feta - Feta cheese is a cheese that is cured in brine, and is many times sold in small tubs of brine. It is an excellent cheese to use in combination or all by itself for pizza. Its salty, earth flavor holds up well after baking.

Swiss - Swiss is a very flavorful, salty cheese that not everyone likes used on pizza. it can add a great accent to a pizza, but as it is such a strong flavor should be used in a mixture of no more than 10% Swiss. Swiss can get rubbery after melting, another good reason to use it only sparingly and in a mixture of other cheeses.

Monterey Jack - This cheese is a good one for pizza, best used as a mixture of no more than 30% with other cheeses. Good quality Monterey Jack cheese has many small holes in it.

Muenster - A semi-soft cheese with a great flavor that can be used as an accent on pizza. Grates with difficulty. It can be sliced thinly and put on the pizza.

These are but a few of the alternatives to just plain old mozzarella cheese for pizza. Try other kinds, and see what combinations you can come up with that you like the best. When using other varieties of cheese, remember that as a rule of thumb it is best to blend them with mozzarella or provolone to see what they will taste like. Buon appetito!

Source : http://ezinearticles.com/?Types-of-Cheese-For-Pizza&id=1188372

Pizza Cheese Breathes Life Into a Pizza

Every one knows the importance of pizza cheese. It accounts for that tingly taste of pizza. The taste of pizza is defined by the kind of cheese used in it because with every bite the teeth pull into this cheese. As an important piece of advice, select your cheese with caution, so that the pizza is finger-licking good with every bite of cheese heart-felt. Just at the end of the day when you are waiting for your pizza, and to your biggest disappointment, something that steps out of the oven, is not up to your taste buds just due to the deplorable quality of cheese used on it, then something should be done about it. The mozzarella as a pizza cheese can't be given a miss because it is one of the most crucial ingredients of a pizza. Mozzarella should be scattered in the form of dollar shaped cheese slices on the pizza.

Generally, most of the pizza cheese found in the market is without any processing unlike Mozzarella. But we suggest that the Mozzarella to be used for on a pizza should be Morrison's, because it is in the right form after being cooked. This means that nothing is left on it unlike the Tesco's pizza mozzarella, which cant bear the oven heat. After spreading the grated cheese on the pizza, its simply left in the oven..

This mozzarella stored in a bottle of brine can be bought from the market. Mozzarella is not exactly, the mature cheese, but it is smooth with a fantastically wonderful taste that leaves you craving for more. So, making that trip to market to buy packaged yellow blocks of this cheese is well-deserved after all. Well, the most "real" mozzarella can come from the streets of Italy only, where it is prepared from buffalo milk and bocconcini is the form in which it is sold. Store it in your fridge for a week if you wont get time to buy it later. Well, if you have decided to give some preference to your use of Mozzarella on the pizza, then go for this zanier Bocconcini, but it might leave the pizza more soggy, so its excessive use should be spared.

Grating the cheese on the pizza is an art also. If the cheese is quite soft, a course grater should be employed for the purpose. But for coarser varieties of cheese available in the market, food processor is required for smoother results. After so many years, Mozzarella still remains the most favourable choice of pizza cheese. But, a lot more alternatives also exist that can be experimented with for different tastes.

As an avid pizza eater, you should be aware of the various kinds of mozzarella cheese available in the market. This kind of cheese has two kinds of moisture quotients in it. High moisture Mozzarella needs that all moisture be worn out from it, so that the pizza crust does not get drained with water.

If you are conscious about the intake of calories, then consume skimmed milk variant of low moisture Mozzarella. But you may have to compromise on the smoothness factor of the pizza cheese which might not be the same as the whole-milk mozzarella. Choice of pizza may also determine the kind of cheese you would like to have.

Chicken pizza garnished with caramelized onions becomes extra scrumptious with smoked mozzarella.

Mozzarella can be prepared at home also and you do not need a buffalo for that.

If you use your own cheese on the pizza, or buy something that is fresh, then the quality of your pizza is simply incomparable. It can make you a sensation among friends even if the only toppings used are basil or tomato.

Source : http://ezinearticles.com/?Pizza-Cheese-Breathes-Life-Into-a-Pizza&id=3303606

Gourmet Cheese Pizza Varieties

Pizza is probably one of the most versatile foods. It can be tailored to suit vegetarians, vegans, meat lovers, seafood lovers and, for the more adventurous, dessert lovers. For all of these, the favorite ingredient is cheese (yes, even the vegans can be in on this with a variety of vegan cheeses now hitting selected markets). As all cheese lovers know, there are so many cheese varieties with distinct flavors and textures that there's a whole world of pizza and cheeses to explore.

Marscapone and Ricotta are a must for the dessert pizza- imagine fresh cut fig with marscapone and honey baked onto a home-made pizza base as an idea. You don't like figs? Then try swapping for thin slices of stewed pear or even fresh strawberries.

For the serious cheese lover the best invention would have to be the three cheese pizza. A fast and healthy way to do it is to use Turkish flat bread or pita bread, ricotta, Parmesan and Feta. Spread the ricotta over the base, crumble the fetta and add a few olives, baby spinach leaves and cherry tomatoes sliced in half then top with the Parmesan. Season with pepper and bake in the oven for ten minutes and enjoy!

Of course, these are just two ideas amongst a myriad of cheese combinations which are a testament to the fact that there is more to cheese and pizza than mozzarella- although who can resist the gooey strings of the creamy, mild mozzarella? As a final idea, next time you are making a pizza and use mozzarella, try sprinkling fresh grated Parmesan on last of all and enjoy how it adds a bit of extra golden cheesy goodness to your pizza.

Source : http://ezinearticles.com/?Gourmet-Cheese-Pizza-Varieties&id=2690124

Cheese Pizza

Do you love cheese pizza? Do you ever wonder where this delicious treat came from? You have probably heard that its origins were in Italy, but how exactly did it come about. Sometime in the late 1880's, the Queen of Italy, Queen Margherita, along with Umberto I, her husband, went on a trip to inspect the Kingdom of Italy. While she was on this trip across Italy she saw that many of the countrymen, most notably the peasants, were eating a large type of flatbread. The Queen grew curious and asked her guard to bring her some of this odd looking Pizza bread. The Queen went crazy over this bread and would have some everytime she went out among the countrymen, which actually created some dismay among the Queen's Court. It just didn't seem right for the Queen to be eating the common food of peasants.

But the queen wasn't interested in appearances. She loved this pizza bread and decided that she needed to take matters in her own hands.Calling upon Chef Rafaelle Esposito to come from his pizzeria to the Queen's palace, she gave him orders to bake up an array of pizzas for her eating pleasure.

Chef Rafaelle wanted to bake a super special pizza in honor of this queen who was very loved by her subjects. He decided to bake a Pizza and top it with tomato, Mozzarella Cheese, and some fresh Basil (in celebration of the colors of the Italian flag: Red, white, and green).

This new pizza actually became Queen Margherita's favorite pizza. As you can imagine, once word got out that this pizza was one of the her favorite foods, she got even more popular with the people of Italy. She is also credited with starting a culinary tradition known as the Pizza Margherita, that has lasted to this day both in Naples and throughout the rest of the world.

Source: http://ezinearticles.com/?Cheese-Pizza&id=3025552

Try the Seafood Section For Dinner Ideas

For seafood lovers who just can't decide, why not go with Alaska Surimi Seafood for dinner tonight? For those who have never heard of Surimi, it is made of Alaska Pollock with flavoring from crab, shrimp, scallops and/or lobster. Boneless, shell-less, and delicious it's a fast and affordable way to put genuine Alaskan Seafood on the table for the whole family to enjoy.

The actual word "Surimi" comes from Japanese, and is an extremely popular ingredient across many Asian cultures. Invented in East Asia over 900 years ago, chefs have had plenty of time to perfect the dish. Across Asia there are entire schools dedicated to teaching and perfecting the art of Surimi. In the 1960s Surimi gained worldwide popularity when fresh Pollock from the icy waters of Alaska was added as the main ingredient. Besides the delicious flavor derived from the mild, white meat of the Alaska Pollock, Alaska Surimi is a great source of protein and omega-3 fatty acids, while also low in cholesterol, fat and calories.

When headed to the market, look for a variety of serving styles, depending on your meal ideal. Shredded Surimi is great for sandwiches and salads, chunk meat for soups, mini-cuts for cooking or "legs" for serving whole. Keep in mind Surimi comes pre-cooked for easy addition to a wide variety of dishes. Created from boneless Alaska Pollock fillets and blended with other fine ingredients, it can be formed into just about any cut or shape. Some buyers may confuse Alaska Surimi with common imitation crab meat, but the quality, texture and taste of genuine Alaskan products can't be beat.

Due to the ease of preparation and its sweet delicate flavor, Alaska Surimi is a great item to have on the weekly grocery list. Try adding it to dips, wraps or quesadillas for a nutritious afternoon snack for the kids. When entertaining it really gives punch to appetizers and finger-foods like stuffed mushrooms, canapes, or sushi. For quick and easy dinners add Surimi to stir-fry or curry dishes, or use it to make stuffed chicken breast. Eating light? Take it along to add to salads at lunchtime, or pre-make chowders, ceviches or sandwiches.

Don't let another opportunity to spice up your dinner plate go by, ask about fresh Alaska Surimi at your local grocery store or seafood market!

Source : http://ezinearticles.com/?Try-the-Seafood-Section-For-Dinner-Ideas&id=3216578