White Asparagus Recipes

White Asparagus Recipes are prepared from a type of asparagus, which is white in color. Asparagus is from the lily family and is a flowering perennial plant. This plant is found in three colors- white, green and purple. White Asparagus Recipes are prepared from the white colored asparagus, which has a slightly milder flavor and is a bit more tender when compared to green asparagus. It is also called by the German name for asparagus- “spargel”. White asparagus is grown with a process called “etiolation” in which the plants are denied light while they are growing. With no light, there is no production of chlorophyll, which is responsible for the green color of the plants. This leads to production of white colored asparagus.

White Asparagus Recipes are widely eaten in Belgium, Netherlands, France and Germany. In Germany, white asparagus was exclusively grown for the royal court until the 19th century. Thus, it has earned the nickname Königsgemüse, or royal vegetable. White asparagus is widely grown all over Europe, however in America it is not easily available in fresh form but is widely found in canned form. During renaissance, it was known for its assumed medicinal qualities against certain ailments and as an aphrodisiac. Though these theories have been disapproved, asparagus is a good source of Vitamin A, C, B1, B2, minerals, potassium, phosphorus, and calcium, folate, antioxidants, gluthathione and rutin. During the period of renaissance, it was believed that asparagus has medicinal as well as aphrodisiac qualities. While these theories have not been approved, asparagus is rich in Vitamin A, C, B1, B2, minerals, potassium, phosphorus, and calcium, folate, antioxidants, gluthathione and rutin White asparagus is cooked in a variety of ways like stir frying, sautéing, grilling and blanching. It is generally cooked quickly to a tender-crisp texture and is served warm or at room temperature as refrigeration dulls its flavor.

Main course meals, side dishes an appetizers, all can be prepared using white asparagus. In France, White Asparagus Recipes are made by steaming or boiling white asparagus. Boiled or steamed white asparagus is then served with melted butter, mayonnaise, Parmesan cheese or hollandaise sauce. In German style of cooking, White Asparagus Recipes include boiled white asparagus, which is served with butter or Hollandaise sauce along with some thinly sliced black forest ham and new potatoes. Green asparagus can be eaten without peeling, however white asparagus has to be peeled before using. In many cuisines, these peelings and some whole stalks are used to make cream of asparagus soup. White asparagus consists of ninety-five percent water and contains no cholesterol, in addition it is rich in vitamins and minerals. Thus White Asparagus Recipes are a healthy and low calorie food option.

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Tilapia Fish Recipes

Tilapia Fish Recipes are made from cichlid fish which belong to the tilapiine cichlid tribe and are generally referred to as “Tilapia”. The word Tilapia is derived from the word “thiape” which means fish in the Tswana language of the Niger-Congo language family. This fish is also referred to as the Hawaiian sunfish or St. Peter’s fish. Tilapia fishes generally live in freshwater; however, populations of Tilapia fish can also survive in brackish environments. Tilapia Fish Recipes with their sweet and delicate flavor have known to be a part of man’s diet for thousands of years. Tilapia was fished and farmed by people particularly in the African, Levant and ancient Egyptian region. Tilapia Recipes have been around for several years.

This fish is known to have a capacity of multiplying rapidly with a short life span and a vegetarian diet. Tilapia is free of toxins and pollutants owing to its vegetarian diet. Tilapia Fish Recipes are popular throughout the world with Tilapia securing the third position in fish farming today. The popularity of Tilapia Fish Recipes can be understood from its fifth position in the list of most popular seafood in United States. Asian and Latin American countries such as Philippines, Indonesia, Thailand, Taiwan and China are major Tilapia producing countries. Four species of Tilapia fish are used in food preparations which are Nile Tilapia, Red Tilapia, Mozambique Tilapia and their hybrids. This fish is easily available in markets and is fairly inexpensive.

Tilapia Fish Recipes are cooked in different ways like baking, frying, grilling, steaming, or poaching in Asian, European and American cuisines. Tilapia fish turns white after cooking and can thus be used as a substitute for other fishes like sole and haddock in fish recipes. Tilapia Fish Recipes are generally healthy and low in carbohydrates. These dishes are rich in protein, vitamin B3, vitamin B12, phosphorus, potassium, niacin, and selenium and contain no saturated fat or cholesterol. Some popular Tilapia Recipes include Tilapia with dill sauce, Tilapia filled Pita, Tilapia Fillets with Mustard-Pecan Topping, Spicy Grilled Tilapia with Aioli and Tilapia Asparagus with White Wine Sauce. Out of all Tilapia Fish Recipes, Fresh Tilapia Fillets is a seafood recipe which appeals to people throughout the world. Tilapia Fish is well known for its sweet and delicate flavor and easy availability. It is popular as seafood in Asian, European and American cuisines. It is indeed a delightful fish which appeals people all over the world.


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Chinese Dessert Recipes

Chinese Desserts are not the same as the American or European desserts which are served separately after a meal. Chinese desserts consist of sweet dishes which are eaten with tea as a snack or are served along with a Chinese meal. Chinese people don’t indulge in desserts everyday at the end of a meal. They generally include a fresh or tinned fruit in their meal, reserving proper desserts for feast and parties.

The long history of China clubbed with a plethora of cultures contributed to the wide variety of Chinese Desserts in the Chinese Cuisine. A wide variety of ingredients that are used in the East Asian cuisine such as glutinous rice and sweet bean pastes are used in preparing Chinese Desserts. A popular Chinese Dessert is “tang” which are candies or sweets made with malt sugar, honey and cane sugar. These candies also contain nuts and fruits. Some popular Chinese candies include tanghulu, white rabbit creamy candy and dragon’s beard candy. Rice cakes are also popularly eaten as Chinese Desserts and are called “gao” or “guo” in Chinese. Fukien speaking people in China refer to rice cakes as Kuei. Some commonly eaten gaos include bai tang gao, nian gao and tangyuan. Nian, also known as sticky cake is served at Chinese New Year celebrations.

Rice cakes are generally chewy and soft rice balls which are sweet in flavor. Jellies are also eaten as Chinese Desserts and are called “ices” in Chinese. These jellies are gelatin based and are flavored with fruits. Grass jelly is a popular Chinese jelly which sets by itself. Hot and sweet soups called “tongsui” or “tiantang” in Cantonese are also served as Chinese Desserts. Some Chinese soups also have restorative and preventive properties. Another type of Chinese Desserts is baked confections which are prepared from wheat flour and are referred to as “bing” in Chinese. The fat that is generally used in the bing preparations in is lard. Some commonly known bings are red bean paste bean cake, moon cake and sun cake. Names of some Chinese Desserts which are popular in the West are peking dust, almond tea and eight precious pudding. Though Chinese Desserts forms an integral part of the Chinese cuisine, still Chinese cuisine is more well known for its spicy stir fried dishes rather than its desserts all over the world.

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Mexican Salsa Recipes

 Mexican Salsa recipes originated from Mexico, which is a federal republic in North America.  A sauce famous not just in Mexico but all across the globe, Mexican Salsa has played an important role in popularizing the Mexican cuisine. Although it can easily be prepared at home, Mexican Salsa is manufactured and sold commercially as well.  Salsa can be made in several ways, which include traditional recipes as well as modern day variations using different types of ingredients.  Within Mexico, salsa is a part of every meal, and it is globally served as an accompaniment to appetizers and snacks.

The word Salsa originated as a Latin word which translates to Salty. Mexican Salsa is one of the easiest sauce recipes and can be prepared in just a few minutes. Tomatillo, a greenish colored tomato, is the main ingredient in traditional Mexican salsa recipes, along with Serrano peppers, garlic and seasonings. Origin of Mexican salsa has been dated back to the Aztec and Mayan times, when they used to make a similar sauce by mixing together tomatoes, spices and chilies in a mortar and pestle. With the advent of time, manual and automatic blenders came into usage and are now commonly used to prepare Salsa. Mexican Salsa is always served along with dishes like Tortillas and Nachos. Nachos and Tortillas are always accompanied by the Mexican Salsa. It is also consumed with other Mexican recipes made up of meats and vegetables.  Mexican Salsa variations are made by replacing or pairing tomatoes and chili with ingredients such as artichoke or mangoes, habanero pepper, paprika or chipotle peppers.  Salsa is traditionally supposed to be thick in consistency.

 As all the ingredients required for preparing salsa are not available in every cuisine, salsa is made using local variations of the traditional ingredients by the same method  Some Mexican salsa recipes also mention the use of cilantro and lemon juice to enhance the flavor. Salsa is also widely served as a dipping sauce along with cocktail snacks, not just in Mexico, but in other countries as well.  A food enthusiast once quoted that if tortillas are the backbone of Mexican cuisine, then Mexican salsa can be rightly called the blood.  Salsa is easily identified by connoisseurs as a highly prized item on the Mexican menu.

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South Indian Recipes

South Indian food refers to the outcome of the culinary heritage of four states along the southern Indian coast namely Karnataka, Kerala, Chennai and Andhra Pradesh. It is one of the most popular sub-cuisines from the Indian subcontinent and has made its presence felt all across the globe. South Indian food comprises of a wide range of dishes prepared using coconut, rice, fish and seafood, ingredients common to coastal areas, as most of the South Indian regions are along the coast.

South Indian cuisine can be traced back to as long as 3000-3500 years in history. South Indian recipes also gained some foreign ingredients as the trade of herbs and spices took place through the southern coast of India.  Foreign influence also came with the Muslim rulers who ruled Hyderabad and the Christian population of Kerela. {South Indian Recipes thus emerged as a huge variety of mouth watering dishes made using different types of coastal ingredients, with the method of cooking varying between the states.| With a wide variety of ingredients and different cooking methods across different states, South Indian cuisine adds a huge variety of delightful food preparations to India’s credit.

The Most commonly prepared South Indian recipes include starters such as idlis, dosas or medu vada, main course preparations like avial, fish curry, sambar or coconut curry, all served with rice. Rice has always been a staple in the South Indian Cuisine.  Filter coffee is the preferred beverage in Southern India, and there is also a variety of sweet dish preparations such as Ariselu and Unni Appam.  Rasam and Coconut chutney are commonly served with every meal. Vegetarian recipes require the usage of lentils, fruits like bananas and vegetables such as beans, cabbage and cauliflower, whereas the non-vegetarian recipes mostly comprise of fish and seafood dishes, along with poultry and lamb.  South Indian food is perhaps the most spicy food found in the Indian cuisine.  The states distinguish themselves on the basis of the amount of chili and spices used in preparing the dishes. Both red and green chili is used in abundance.

South Indian Recipes are well appreciated by connoisseurs of spicy food all over the world.  One can easily locate a South Indian eatery in any part of India, and South Indian food has also found its place in the global food scene. From the light and healthy dosas and idlis to the hearty Hyderabadi Biryani to the spicy prawn and fish curries, there’s a delicacy to suit everyone’s palate.

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Pasta Recipes

 Pasta originated from the Italian cuisine, which is highly popular for its huge varieties of pasta recipes. There are hundreds of different types of pasta prepared in Italy, and pasta recipes have played an important role in popularizing the Italian cuisine all over the world. Not only has Italian food become a popular fare in neighboring cuisines such as American and European cuisines, but it has also gained immense popularity in far off lands such as Asia, India and Australia.

 The origins of pasta recipes can be traced back to the early roman times, when pasta was made using a basic, unleavened  flour and water dough. The basic method of preparing pasta recipes still remains the same, although a huge variety of different types of pastas is prepared now. Italian cuisine offers more than 600 different types of pastas, which are differentiated according to their appearance.

 Pasta can be either fresh or dried in order to preserve it.  Pasta recipes are generally prepared by first boiling the pasta, and then mixing it with a sauce prior to serving.  Italian pasta is cooked until it is just done but not fully done. Pasta sauces include a wide range of simple to complex gourmet preparations which are either mixed with the pasta or served as a side dish.  Pasta is considered to be an everyday Italian recipe. It is a good source of nutrition, as it provides carbohydrates and proteins to the body.

Pasta Recipes  comprise of Pasta, vegetables, meats and flavoring ingredients such as cheese and tomato. Italian pasta recipes have also been modified in various cuisines so as to make it suit individual tastes and preferences.  Commonly prepared pasta dishes include Rigatoni, Fetucini, Capellini, Penne and Ravioli. Sauces include preparations such as Pesto sauce, Bolognaise sauce etc.  Olive oil, basil, cilantro and pepper are used to add more flavor to the pasta.

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