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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (21517)	6/17/2008 1:20:19 PM
From: Neeka	Read Replies (2) \| Respond to of 25073

Great idea. And look what someone sent to me in my email this morning. Mind reading or SI reading friend? And from the Rocky Mountain News no less. LOL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Is it true that grilled food can cause cancer? If it's charred, you might want to skip it. Grilling, broiling and even searing meat in a hot pan creates chemicals called heterocyclic amines (HCAs), which have been shown to cause cancer in animals. There's also concern about substances deposited on your dinner by smoke. While it's unclear whether the amounts that form on your steak can increase your risk of cancer, the American Cancer Society recommends indulging only occasionally to limit your exposure. Their experts also recommend not eating blackened or burned meat and precooking in the oven or microwave and just finishing on the grill. The good news: Grilling veggies and fruit doesn't form those same nasty chemicals, so you can toss a bunch on the barbie any time. Try onions, green and red bell peppers, zucchini, broccoli, carrots, potatoes, pineapple, papaya or mango. Another tip: Try marinating your meat to help reduce the HCAs. The American Institute for Cancer Research says studies have shown that marinating can reduce HCAs by more than 90 percent, although the exact reason is unknown. Research points to the ability of certain ingredients, such as vinegar and citrus juice, to help prevent the formation of HCAs. When it comes to marinating, here are some tricks of the trade from the Association for Dressings & Sauces: * Plan for a quarter- to a half-cup of marinade for each 1 to 2 pounds of meat, poultry, seafood, fish or vegetables. Marinades soak about a quarter-inch into the surface of the food. * Use heavy plastic food-storage bags or nonmetal containers for marinating. Glass and plastic won't react with acidic liquids such as vinegar, wine and lemon juice. * Marinate food, covered, in the refrigerator - not at room temperature - for 15 minutes to 2 hours or longer, and turn food occasionally to evenly distribute the marinade. * To tenderize meat, marinate it for up to 24 hours. Marinate fish only 15 to 30 minutes to prevent mushiness. * Don't use the same marinade on raw food as a sauce while cooking - always use a fresh batch to keep contamination to a minimum. Ryckmanl@RockyMountainNews.com

To: Oral Roberts who wrote (21517)	6/17/2008 1:20:45 PM
From: Oral Roberts	Respond to of 25073

I made this for a father's day treat after thick cut pork chops on the grill. It was absurdly good and rich and decadent. For a topping I departed and made up a spiced whipped cream and poured that on the center then spread strawberries that I had cleaned and halved around that. Placed 4 strawberries that I left the greenery on around the top for a garnish and color contrast. Not only was it very pretty it was insanely good. And it's easy. Make it ahead and freeze it if you wish, which I did. It actually was attractive enough I wish I had taken a picture which I will do next time. One other tip is make sure that the tinfoil totally keeps the pan from being exposed to the water since a spring form is not water tight. Flourless Chocolate Cake 1 pound semisweet chocolate, coarsely chopped 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1/4 cup Kahlua 8 large eggs 1/4 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish Preheat oven to 325 degrees F. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.