The Recipe Box Gazette
Summer, 2008 Issue 7

Keeping you up-to-date with additions to our web site!

 


New recipes have been added to our Recipe Box...

Dear Members & Subscribers

I have been working very hard to finish a few sections of our recipe site

 With the St' Patrick's Day just around the corner, I have several Irish Recipes on the works I hope to get more from all of you!*S*

Also I have added a page with recipe card you may download and print to use in you're own home I will be uploading more as I make them so if you have any graphics or cards of you're own you would like to share drop me a line!



When you stop by to download recipes  I would be most grateful if you would vote for 'The Glass Slipper each visit:-
ONE STOP VOTING PAGE is accessible through my main index page or by clicking this link. If you would like to receive a daily or weekly voting reminder from me CLICK TO E-MAIL enter VOTING daily or weekly in the subject line, I would appreciate your support immensely!

Please visit 'The Glass Slipper and our Recipe Box for the latest updates, I hope you will get much pleasure from our foods and creations. If you have family or friends who might be interested in learning new recipes cooking tips, and friendship  please come join our group we cordially invite you to experience good eating!!

Wishing you a very happy and safe week!

Warmest Blessings



TGS The Recipe Box
 

Good Eating!,
Chef Ceresse

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COOKING TIPS

Who knew that there were actual rules for grilling your favorite fish and vegetables? With some well-intended guidance and understanding, your favorite fish fillets won't fall through the grill rack and become a charred mess.

Direct grilling: Temperatures are high for this method of grilling, and food is cooked directly over the fire. This produces a slightly charred exterior but keeps your food moist inside. Use this method for smaller cuts of meat and for fish fillets, vegetables and bread. Food editor's tip: For fish fillets, once you place them on the grill, pretend they have a Greta Garbo complex and leave them alone (at least until their outsides take on a bit of color and caramelize). The reason they fall apart and through the cracks of the grate is because you've tried to flip them too soon.

Indirect grilling: Think of indirect grilling as if you've moved your kitchen oven outside. With the grill lid on to hold in the heat and your food placed next to the fire, not directly over it, it acts like more of a roaster. And because you're slow-cooking with this method, you'll be introducing all the smoky goodness to your food that your grill has to offer. Indirect grilling works best for larger and tougher cuts of meat (think ribs, briskets, whole chickens). If you barbecued them directly over the fire, the outside of your food would burn and you'd be left with something pretty inedible — not a great way to impress your guests.

Now that you've mastered the tricks of the trade, get cooking!

Lady Ceresse

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