Healthrite Center

I thought it would be of interest to write this article about the famous and traditional English recipe with a weird name – “Toad In The Hole”. This is a recipe of Batter and Sausages baked in an oven. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a Toad sticking its head out of a hole provide’s the dish with its somewhat unusual name.

Nowadays this British dish typically consists of sausage cooked in batter, but in its earliest incarnations in the eighteenth and nineteenth centuries (when it was usually called toad in a hole) various cuts of meat were used. Mrs. Beeton, for instance, used steak and kidney, and recipes recommending the finest fillet steak are to be found, but often enough toad in the hole was a repository for leftovers. Even today lamb chops are occasionally found lurking in batter, and sausage toad’ is the unappetizing colloquialism that distinguishes the orthodox version.

Toad in the hole…provokes historical questions of exceptional interest. What are the origins of the dish and how did it get its name? Enquiries are best commenced from two starting points. The first is that batter puddings (whether baked in the oven by themselves or cooked under the spit or jack in the drippings falling from a joint–in the latter case they could be classed as Yorkshire pudding) only began to be popular in the early part of the 18th century.

Jennifer Stead’s essay is the best reference for studying the complex historical questions regarding batter pudding and Yorkshire pudding.

The second is that the earliest recorded reference in print to toad in the hole occurs in a provincial glossary of 1787, quoted by the Oxford English Dictionary (OED) as saying: the dish called toad in a hole meat boiled in a crust.’ That gives the name, but the technique is different form that subsequently established…Mrs. Beeton (1861) describes the dish as homely but savoury

A wartime variation on the original uses pieces of Spam in place of sausages.

The recipe itself is rather simple. A pan is placed into the oven and heated for about 15 minutes while the batter is prepared. The sausages and batter are added and cooked for half an hour. With frozen sausages, the meat is placed into the dish while heated. It is normally accompanied by gravy (often onion gravy), vegetables, chips or mashes potato’s.

Recipe for Toad – In – The – Hole

Method:

This very objectionable title enables me to usher in to your special notice a dish possessing some claims to consideration, when prepared with care as follows: viz., —cut up about two pounds of tender steak or ox-kidney, or half of each, into rather thick collops about three inches in diameter; season with pepper and salt; fry them over a sharp fire, merely to brown them without their being done through; place the collops in neat order in a buttered pie-dish; detach the brown glaze from the bottom of the pan in which you have fried the beef, with gravy or water, and a little catsup, and pour the residue to the collops in the dish; then add a well-prepared batter for Yorkshire pudding, (see elsewhere on the recipe section -we have included Mrs Beetons recipe on the site instead as its better), gently poured upon the meat, bake for about an hour, and serve while quite hot. This excellent old English dish will occasionally prove a welcome addition to the dinner-table of paterfamilias.

by Charles Elme Francatelli (1805-1876)

My family tree has been traced back to the early Kings of England from the 7th Century AD. I am also a direct descendent of Sir Christopher Wren which has given me an interest in English History, English Sports, English Icons, English Discoveries and English Inventions which is great fun to research.

Please visit my Funny Animal Art Prints Collection @ http://www.fabprints.com

My other website is called Directory of British Icons: http://fabprints.webs.com

The Chinese call Britain The Island of Hero’s which I think sums up what we British are all about.

Copyright © 2010 Paul Hussey. All Rights Reserved.

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About the Author:
My family tree has been traced back to the early Kings of England from the 7th Century AD. I am also a direct descendent of Sir Christopher Wren both of which has given me an interest in English History, English Sports, English Icons, English Discoveries and English Inventions which is great fun to research and I call “An Englishman’s Favourite Bits Of England”. Please visit my Blogs page http://Bloggs.Resources.Com where I have listed all my articles to date.
Copyright © 2010 Paul Hussey. All Rights Reserved.
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Restaurant Secret Recipes and Food & Wine Pairing Guide

We all have our favorite restaurants and favorite wines. Enjoy restaurant secret recipes with paired wine. Now you can discover famous restaurant secret recipes. Restaurant copycat recipes you can cook at home. Home cooks and chefs have spent hour’s time testing recipes that are close to famous restaurant recipes. Discover restaurant top secret recipes with a glass of wine. Bon Appetite!

Food and Wine Pairing:

-Beef, Lamb & Veal pairs well with: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon 

-Chicken, Turkey & Pork pairs well with: Merlot /Chianti/Sangiovese/ Zinfandel
 
-Fish & Seafood pairs well with: Merlot/ Chardonnay/ Pinot Noir

-Pasta & Vegetables pairs well with: Merlot/Chianti/Sangiovese /Zinfandel 
  
- Fruits and Desserts pairs well with: German Rieslings Wines: 

Wines:
 -Cabernet Sauvignon flavors range from black currant, cherry, plum, mint, chocolate and spice.  Pairs well with rich roasted meats or with grilled vegetables 
 
-Chardonnay grape comes in a variety flavors. Tastes includes orchard, tropical, citrus fruit, butter or spice.

-Merlot is a soft wine with rich plum-like flavors noted with blueberry and cherry.
 
-Pinot Grigio “Grigio” means gray in Italian. Is a bright golden color with an apricot, tropical lemon and pineapple flavors.
 
-Pinot Noir Red grape in color.  Flavors are raspberries, cherries and smoke. Wine pairs well with grilled salmon and lightly sauced pasta dishes.
 
-Riesling Has a fruit-floral aroma and citrus flavors. Pairs well with Asian cuisine, summer salads and fresh fruit. A pleasant aperitif.
 
-Sangiovese (San-gee-oh-vay-zay) a brilliant ruby red wine with ripe fruit flavors. Extremely versatile pairs well with a wide range of fowl, meat and pasta. Derived from Latin the “Blood of Jupiter.”
 
-Zinfandel A quintessential “California red.” A versatile wine can be pairs with BBQ beef, grilled chicken or roasted chicken.
 
-White Zinfandel Pale pink in color. Can drink alone or pairs well with chicken, pork or seafood.

Outback Steakhouse Steak Marinade Copycat Recipe 
Beef Pairs Well With: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon

Copycat Recipes-Famous Recipe Secrets
Ingredients
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.
Provided: America’s Secret Recipes

Home cooks and chefs have spent hour’s time testing recipes that are close to famous restaurant recipes. Each recipe has been time and taste tested. Restaurant top copycat recipes that have the distinct tastes and flavors without the exorbitant costs.

Discover famous restaurant secret recipes. American Secret Recipes has over 700 recipes from famous American restaurants. Cook like a gourmet chef and save time and money.

Order: Favorite Recipe Secrets For Favorite Recipe SecretVisit Over 700 Restaurant Recipes

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About the Author:
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. I have a collection of favorite recipe secrets. The cookbook vary from Copycat Famous and Favorite Restaurant Recipes Secrets, Gluten Free, Dairy Free and Preservative Free Cookbooks. We all have to eat. Why not learn to cook varied healthy meals.
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These recipes will allow you to make a quick and easy meal that features chicken legs and thighs instead of the often used chicken breasts.  These darker chicken pieces offer nutritional value not found in the white meat.  The lemon and rosemary marinade will tenderize and flavor the chicken.  Add some Spinach in Cream Sauce for a yummy meal that is tasty yet healthy.  These recipes are not only quick and easy, they are also diabetic friendly.  In these two dishes you will have meat, fruit juice, healthy canola oil, vegetable, dairy, and egg.

QUICK AND EASY LEMON-ROSEMARY CHICKEN

1/4 cup lemon juice

1/4 cup canola oil

1 tbsp minced garlic

1 tbsp chopped fresh rosemary

1/4 tsp salt

dash of freshly ground black pepper

4 chicken legs

4 chicken thighs

Combine the lemon juice, canola oil, garlic, rosemary, salt, and pepper in a gallon-size ziptop plastic bag. Seal well and shake to mix well.

Remove the skin from the chicken pieces and add chicken to the plastic bag.  Marinate for about 30 minutes.

Heat up an indoor or outdoor grill.

Remove the chicken pieces from the plastic bag, discarding the marinade.  Place chicken in a microwave-safe 13 x 9-inch baking dish.  Cover and microwave for 10 minutes.  If you are not using a turntable, turn the dish after 5 minutes.

Remove microwaved chicken to the grill.  Grill 6 to 10 minutes or until browned and juices run clear.

A serving of 1 leg and 1 thigh = 271 calories, 32 g protein and only 1 g carbs

SPINACH IN CREAM SAUCE

1 pkg (8-oz) cream cheese, cubed

2 tbsp butter

2 tbsp milk

1/2 tsp salt

1/4 tsp hot pepper sauce

2 pkgs (10-oz each) chopped frozen spinach, cooked & well drained

1 hard-boiled egg, finely chopped

In a medium saucepan stir together the cream cheese, butter, milk, salt and pepper sauce over low heat until smooth.  Add the spinach to the cream cheese mixture and heat thoroughly.  Pour into serving dish and top with the chopped egg.

Enjoy!

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About the Author:
For more yummy diabetic recipes visit Linda’s blog at http://diabeticenjoyingfood.squarespace.com
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I thought it would be of interest to write this article about the famous British recipe – Bubble and Squeak which is a really tasty meal of fried leftovers. There is a fine example of metaphorical ‘Bubble and Squeak’ and eighteenth century wit in an article in The Mid-Wife: or, the old woman’s magazine, by Christopher Smart, 1753 – which is certainly not a cookery magazine. The second quotation cited for the actual dish is in 1772 but there are earlier references to the figurative use of the phrase, so the dish was undoubtedly being made well before this time all over England.

Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage but carrots, peas, Brussels sprouts and other vegetables can be added. It is traditionally served with cold meat from the Sunday Roast and pickles. Traditionally, the meat was added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides.

The name comes from the bubble and squeak sounds made as it cooks. The name bubble and squeak is used throughout the United Kingdom, Australia and other Commonwealth countries. It may also be understood in parts of the United States. In the UK the dish may sometimes be referred to as bubble or bubble and scrape.

Bubble and squeak was a popular dish during World War 11 as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions have become available.

Bubble and Squeak

Ingredients

450g/1lb potatoes, unpeeled
salt and pepper
70g/2 1/2 oz butter
125g/4oz Cabbage – shredded 125g/4oz Carrots – shredded 125g/4oz Brussels Sprouts – shredded 125g/4oz Peas
3 tbsp water
3-4 tbsp sunflower oil
1 onion, chopped

DIRECTIONS
Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.

Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper.

Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the Cabbage, Carrots, Brussels Sprouts, Peas and mashed potato together and season with a drop of olive oil and a little salt and pepper.

Heat half the Sunflower oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage vegetable mixture and press down with the back of a wooden spoon to make a flat, even cake.

Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.

Transfer to a plate, cut into wedges and serve.

My family tree has been traced back to the early Kings of England from the 7th Century AD. I am also a direct descendent of Sir Christopher Wren which has given me an interest in English History, English Sports, English Icons, English Discoveries and English Inventions which is great fun to research.

Please visit my Funny Animal Art Prints Collection @ http://www.fabprints.com

My other website is called Directory of British Icons: http://fabprints.webs.com

The Chinese call Britain The Island of Hero’s which I think sums up what we British are all about.

Copyright © 2010 Paul Hussey. All Rights Reserved.

-
About the Author:
My family tree has been traced back to the early Kings of England from the 7th Century AD. I am also a direct descendent of Sir Christopher Wren both of which has given me an interest in English History, English Sports, English Icons, English Discoveries and English Inventions which is great fun to research and I call “An Englishman’s Favourite Bits Of England”. Please visit my Blogs page http://Bloggs.Resources.Com where I have listed all my articles to date.
Copyright © 2010 Paul Hussey. All Rights Reserved.
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Pizza Hut Pan Pizza – Restaurant Copycat Recipe

Ingredients:

-1 1/3 cup Warm water (105F)
-1/4 cup Non-fat dry milk
-1/2 teaspoon Salt
-4 cups Flour
-1 tablespoon Sugar
-1 pk. Dry yeast
-2 tablespoons Vegetable oil (for dough)
-9 ounces Vegetable oil (3 oz. per pan)
-Butter flavored Pam
Sauce:
-1 (8 Ounce) Can Tomato Sauce
-1 teaspoon Dry Oregano
-1/2 teaspoon Marjoram
-1/2 teaspoon Dry Basil
-1/2 teaspoon Garlic salt

Directions:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Provided: C D Kitchen

Origin of the Pizza
The early Greeks were the first in learning the secrets of mixing flour and water. The dough would be rounded and flattened then heated over hot stones. The round flat bread found its’ way to Italy. In the 18th century the flat bread was called “Pizzas”. The pizza was an inexpensive meal and sold by vendors in Naples to the people. Keep in mind there were no topping on the pizza at this time.

Queen Margherita was much beloved by her subjects. In the latter part of the 19th century the King Umberto and Queen Margherita of Spain were touring Naples. Queen Margherita was curious about the flat, round bread that she saw many of her subjects eating on the streets. Her guards were ordered to bring her Pizza bread. Queen Margherita loved the bread.

For her pleasure Queen Margherita summoned Chef Rafaelle Esposito from his pizzeria to the royal palace to bake a selection of pizzas for court. Rafaelle made a special pizza for the Queen. Note the topping artistry. The colors red, white and green which represent the colors of the Italian flag were the color scheme for the topping. The ingredients were tomatoes, mozzarella cheese and fresh basil. Rafaelle Esposito was the first to put topping on the pizza bread. This pizza was known as the Pizza Margherita and is known today in Naples and has spread throughout the world. Variations began to spread throughout Italy. Meat was introduced in Bologna and the Neapolitan pizza has cheeses, herbs and vegetables.

Pizza gained popularity in America and Western Europe after World War II. While Western Troops occupied Italian territories they were first introduced to pizza. Returning home to America and Western Europe the pizza became commercialized. We now have multiple variation of the pizza. The pizza has come a long way since the Greek creation

Discover famous restaurant secret recipes. American Secret Recipes has over 700 recipes from famous American restaurants. Cook like a gourmet chef and save time and money.

Order: Favorite Recipe Secrets For Favorite Recipe SecretVisit Over 700 Restaurant Recipes

-
About the Author:
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. I have a collection of favorite recipe secrets. The cookbook vary from Copycat Famous and Favorite Restaurant Recipes Secrets, Gluten Free, Dairy Free and Preservative Free Cookbooks. We all have to eat. Why not learn to cook varied healthy meals.
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 Paleo Breakfast – Paleo Lunch – Paleo Dinner – The Paleo Recipes are easy to make and delicious. Great ideas for breakfast, lunch or dinner. Enjoy these Paleo shake and fresh fruits recipes. Paleo  diet food lists:  fresh fruits, fresh vegetables, lean meat, poultry, fish, nuts and seeds.  The Paleo diet is gluten, dairy, soy and preservative free.  The Paleo Diet or Modern Caveman Diet.  Stay health and lean.

Cashew and Coconut Shake – Shakes are nutritious great low carb and low fat breakfast and lunch meals. Enjoy healthy fresh fruit or vegetable shakes. To taste add a dash or grounded flax or cashew butter

Ingredients
-2tbs coconut meat
-2tbs cashew butter
-2 scoops vanilla protein powder
-2/3 cup water
-2 ice cubes

Instructions
-Place all ingredients into a blender and blend on high speed for 30seconds.
Serve
Provided: Paleo Recipes Cookbook

Paleo Fresh Fruit Salad -This fruit salad combines chopped peaches, strawberries, bananas, blueberries or blackberries and red and green grapes, dressed with a simple fresh lime and pineapple juice dressing. Fruits are seasonal in Winter months may substitute peaches and strawberries with grapefruits, cantaloupe or oranges. May want to add nuts and or dried cranberries.  Substitute to taste.

Ingredients:
-6 peaches, peeled, pitted and chopped
-1 pound strawberries, rinsed, hulled and sliced
-1/2 pound seedless green grapes
-1/2 pound seedless red grapes
-3 bananas, peeled and sliced
-1/2 pound blackberries or blueberries (to taste)
-small amount of honey (topping to taste)

Dressing:
-juice of one lime
-1/2 cup pineapple juice
-1 teaspoon ground ginger

Preparation:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Add small amount of honey to taste. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving. This fruit salad recipe makes enough to serve about 10 to 12 people.

Fruit Benefits:

Fruits: Citrus fruits, strawberries and other fruits are rich in vitamin A, C and E protectors against a host of ills. These vitamins are important anti-oxidants and protect the body against oxidants.

 -Fruits like vegetables are fibrous helping keep the digestive system regular. Fibers in fruits regulate the digestive system, clearer and healthier. High consumption of fruits prevents irregularity.

-Phytonutrients are the pigments that make blueberries blue and cranberries red. Recently discovered phytonutrients are powerful antioxidants.

-Cholesterol and triglyceride (fats in the blood) levels dropped with high consumption of fruit.
The USDA recommends at least five servings of fruit daily.

For great Paleo Breakfast, Lunch and Dinner Recipes Order: Paleo Recipe Cookbooks 310 Delicious Recipes Paleo Gluten, Dairy, Soy & Preservative FreeVisit The Paleo Diet

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About the Author:
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. I have a collection of favorite recipe secrets. The cookbook vary from Copycat Famous and Favorite Restaurant Recipes Secrets, Gluten Free, Dairy Free and Preservative Free Cookbooks. We all have to eat. Why not learn to cook varied healthy meals.
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There is just nothing like opening a jar of delicious pickles on a cold winter day to remind you of summer and the day you picked and canned the cucumbers that are now pickles.  Or how about some yummy marmalade that you made from the abundance of zucchini in your summer garden?  Here are recipes to help you make that happen!  When I was a child in Southern Indiana, we planted two or three gardens and enjoyed the fruits of our labor all winter.  As a young housewife, I continued that tradition.  If you have never tried canning, you owe it to yourself to give it a try.

BROWN SUGAR BREAD AND BUTTER PICKLES

1/3 cup salt
2 cups brown sugar
3 cups white sugar
3 cups apple cider vinegar
2 tbsp mustard seed
1 tbsp celery seed
1 1/2 tsp turmeric
2 lb sliced onions, separated into rings
20-25 cucumbers
8 cups ice

Scrub cucumbers and slice into thin slices. Put the cucumbers and onion rings into a large pan and pour the salt over the vegetables. Add the ice over the top and let soak for 3 hours. After the three hours, drain the water from the vegetables but do not rinse off the salt. Put the cucumbers and onions back into large pan. Mix the brown sugar, white sugar, vinegar, mustard seed, celery seed, and turmeric together. Pour the mixture over the cucumbers and onions. Cook over medium-high heat until the cucumbers lose their bright green color. Put mixture into hot pint jars and seal with hot lids and rings. Be sure jars seal. You will hear a popping sound when jars seal and the center of the lid will indent slightly.

ZUCCHINI MARMALADE

6 cups grated zucchini, peeled
No. 2 can crushed pineapple with juice
1 box Sure-Jell
6 cups sugar
2 tbsp lemon juice
1 box (6-oz) apricot gelatin

Mix zucchini and sugar and let stand 10 minutes. Cook 6 minutes. Remove from the heat and add the crushed pineapple and its juice. Also add the Sure-Jell. Cook another 6 minutes after beginning to boil, stirring frequently. Remove from heat and add apricot gelatin. Stir until gelatin is dissolved. Put into container and put in freezer or put in hot jelly jars and seal with lids and bands that have been boiled. Be sure jars seal; refrigerate any jars that do not seal.

Enjoy!

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About the Author:
Linda enjoys sharing the recipes from her vast supply of handed-down vintage recipes.  Visit her website at http://grandmasvintagerecipes.blogspot.com
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