chicken avocado wrap

What to put in a chicken / avocado wrap?

I’m thinking chicken breast, avocado, cheddar cheese, and some ranch dressing. But I feel like it would be missing something–maybe onions, jalepenos, something else?

I would put in very thinly sliced white or red onion and some really crispy lettuce.

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

avocado mango chicken

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

Halmahera is an island located in the west side of the Pacific Ocean, south of the Philippine Islands. Halmahera is part of the Indonesian Archipelago; it forms part of the Maluku Islands and is part of the Ternate Kingdom.

Inhabitants in the island are a few, about 10 people per sq. Kilometer. The island is virgin, with a rich soil in 80% of its 17,780 Sq Kms. area. Mostly empty and fertile land, fit for any agricultural development.

The newly formed company (SPC) has acquired more than 300,000 hectares (750,000 Acres) of land in the island in different locations, which can be used for organic Agriculture and livestock breeding, for the hospitality and tourist sector, and to create a Sea port, Agricultural packing houses, warehouses, and light weight agribusiness and clean manufacturing. The land will be offered for sale or lease to producers, investors, institutions large and small, and retirees under conditions of the establishment of plantations or estates under organic. The condition is that only investor accepts to conduct sustainable development, abide by the rules, and submit to Indonesian law. This implies that agricultural land needs to be planted as organic produce and no chemicals may be used for any purpose.

This is not part of Land Grabs cited in http://farmlandgrab.org/9100 , although large lot sizes of 10,000, 30,000 and 50,000 hectares will be sold. The land mostly uninhabited, virgin, with grassland, is being offered to Indonesians, Koreans, Japanese, Chinese, Saudi Arabians, and other nationalities that need to grow crops, diversify their food production to ensure their food security, or to grow produce that will be sold in export markets for a profit. After all, the planet and its 6.7 billion people, need ever expanding food production.

For instance, Japanese buyers of organic crops that today go every year to different countries to acquire agricultural products will now be able to plant in Halmahera, near Japan, the organic produce they need. Ultimately, this would result in cheaper and more controlled output than going out to the open market to far away countries to buy the produce that Japan needs.

The company has already seen the possibility of allocating land to all uses, including the location of Compost centers that would take-in all the agricultural waste and process it, to return compost, rich in micro organisms, nitrogen and potassium. For this, the company will accept crops which produce a great deal of waste like corn and wheat; include Jatropha plantations which produce a fruit rich in nitrogen and potassium, and allocate land for livestock production to include bovine, porcine, sheep and chicken farming to generate the manure the compost requires. The aerobic aeration used in producing compost should reduce the methane generated by the decomposition process, and the cultivation of trees and crops should help to reduce the CO2 emissions. This will make the island rich in carbon generated credits.

However, some of the activities conducted by local people are non-sustainable activities and practices, like fishing, mining, burning agricultural waste and using combustion engines and fossil fuels. The company acknowledges that this is a challenge and needs to create induction material to modify their habits to those more sustainable to all.

PLN is currently the electricity supplier for the island. The company acknowledges that PLN is using fossil fuels and thus in non-sustainable. However, for the short run and until the company can organize cleaner, and renewable energy, it will use PLN electrical supply. Nevertheless, the company has already begun to explore the creation of the Home Power Generator based on the sun, in accordance to the following article: http://www.associatedcontent.com/article/1276374/solar_powered_generator_for_homes_.html?singlepage=true&cat=3

Additionally, in some parts of the island, there is enough wind to move small wind turbines for the specific application. Other energy applications will be Outdoor lights and water pumps base on solar photovoltaic panels.

Halmahera has plenty of water. Nevertheless, pluvial recovery and deep water extraction will be located well above the agricultural centers to store water and supply it during the dry season.

The Company CEO Harianto Widjaja is happy so far with the sustainable development accomplishments. The company is going full blast to offer and implement the Teak Wood Plantation Business, making it accessible to Indonesians and foreigners. Investors or producers would be ably to acquire land for teak plantations under 3 investment scenarios. The company web sites are also in the process of being developed to better inform the public of the investment possibilities in Halmahera, an Indonesian sustainable development project.

There is a potential investor talking about planting Mulberry Trees. The Mulberry trees would provide the food the silk worms require. He believes Halmahera could be the next silk capital in the world, and only requires several hundred hectares planted with Mulberry trees.

Other land uses for investors/producers is as follows:

Long Term Business:

• Teak wood, rubbers trees
• Orchards: Avocado, Mango, Nutmeg, Jatropha, Orange, Limes, Clove, etc.
• Livestock: Bovine, Porcine, Sheep, Chicken farms
• Fish Farms: (Deep sea fish farms)
• Hospitality Sector: Marina development, Hotels, restaurants, parks, scuba diving, Deeps sea fishing, Golf, etc.
• Compost Production

Short Term Business:

• Grain Estates: Corn, Wheat, Sorghum, Soya Beans, Sesame, Rice, etc.
• Vegetables: Cucumber, Tomatoes, Onions, Cassava or Singkong, Stevia, etc.

Company web sites will soon be launch. Please check in this article regularly for updates

About the Author:

Management Consultant located in Miami Florida, who seeks to promote changes in organic and energy systems and models, always towards sustainability. Mission is to assists clients to design, produce, distribute, and market systems, models, or components that are ecological friendly and can produce a social and economic change. Serves as a liaison for strategic affiliations and partnerships with the goal of producing products and services which may benefit mankind and the planet.

Article Source: ArticlesBase.com – Halmahera, the land of Sustainable Development

avocado turning brown

How to keep avocado from going brown?

When I prepare some baby food for my daughter, I only use half the avocado and wrap the rest and refrigerate it. The next day though, it turns completely brown (and very unappetizing). Anyone know some tricks for it to stay green for at least a day?

It needs some type of acid. Try lemon/lime juice squeezed over it and then wrap it in plastic wrap and put it in an air tight container. Avocados brown very easily.

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

how to cut up avocado

after you cut open an avocado, do you refridgerate it?

not sure, and i just cut it i dont want it to go bad

Put lemon juice on the open flesh, cover and refrigerate, usually you need to use the whole avocado because the flesh turns black. but in your case when you reuse you can cut away the discolored parts in there

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

cafe avocado

How to make stuffed avocados and kerbey queso~help!?

Ok so my bf is coming home this Tuesday and I wanted to have dinner out, but I’ve decided to try and make dinner at the house instead. I decided to make the Trudy’s Stuffed Avocados with Suiza sauce. And to try and make the Kerbey Lane Cafe’s kerbey queso. But I don’t know how they make them. I can find out how to make the stuffed avocados but not the sauce. Please help! I was also going to have mexican rice with some beans with a cheesecake for dessert. Doe’s this all sound like a good dinner? Please help me and find out how to make this stuff it would be greatly appreciated!!!
I mean Suiza sauce

TRUDY’S STUFFED AVOCADO SPECIAL

1 avocado
1/4 cup shredded cooked chicken
1/2 cup buttermilk
1/4 cup flour
1/2 cup saltine cracker crumbs
Oil for frying
1/2 cup green chile sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
hot cooked rice and beans (for serving)

Heat the oven to 350 degrees F.

Slice the avocado down the middle and remove the pit and skin. Fill the hollow left by the pit with the chicken. Put the 2 halves of the avocado back together.

Place the buttermilk in a shallow dish, the flour in another shallow dish and the cracker crumbs in a third dish. Carefully holding the avocado together (it’s slippery), dip it first in the buttermilk then roll it in the flour to coat completely. Dip it again in the buttermilk and roll it in the cracker crumbs until completely covered.

Heat about 4 cups of oil in a deep saucepan over medium-high heat. Deep-fry the avocado until golden brown, about 2 minutes. Remove the avocado with a slotted spoon and drain on paper towels.

Place the avocado in a shallow casserole and press firmly to flatten just a little. Cover the avocado with the green chile sauce and Cheddar and Jack cheeses.

Place in the oven until the cheese melts, about 10 minutes.

Serve with rice and beans.

Frankfurt is a German city and also the industrial and financial center of the country. It is an exotic and superb tourist destination. It is highly recommended to everybody, especially the travel freaks to visit Frankfurt and experience one of the most memorable vacations of their life. While traveling to Frankfurt, you must take care of some of the tips that you may need. As for the correct time, you may plan your trip around March-May or September-October as the weather remains pleasant during this period. Moreover, you can also enjoy yourself during this season as many major fairs are organized during this time. Avoid going to Frankfurt in winters as the weather brings along frequent thunderstorms. However, the activities around Christmas would certainly steal your heart away. Participate in these activities which are mainly held in cafes, parks and riverbanks.

One of the most important ingredients in any vacationer’s itinerary is to select the best hotels and staying places. A wrong choice of accommodation would just spoil all the fun. As far as the city of Frankfurt is concerned you can relax as it offers you some of the best hotels in the world to choose from. Choose the one that you like the most amongst these: Falk Hotel, Frankfurt Hostel, Frankfurter Hof, Hessischer Hof, Hotel am Berg, Hotel am Zoo, Hotel am Dom, Hotel Bristol any many other hotels having international standards. You must also not worry about getting the best and high quality food as Frankfurt has plenty of affordable as well as high class restaurants serving the most delicious cuisines. Enjoy your choice of food at Andalucia, Avocado, Bastos, Cafe Mozart, Eckhaus, Gebruder Bauer, Grossenwahn, Indian Curry House, Lagerhaus, Manolya, Metropol, Prielok, Tiger-Restaurant and many others. Enjoy the choicest and the most delicious cuisines from all over the world at Frankfurt.

You may also try out some really good delicacies at the street vendors who offer the best and the tastiest of foods at the most affordable rates. If you are an international traveler, cash might not be a problem. You would certainly have the luxury of using your credit card viz. MasterCard, Visa and American Express at majority of the places. But it is still advisable to carry some cash with you or transact via ATMs available in large numbers. Large shops, petrol stations and hotels usually take credit cards but Germans are still less credit card-friendly than other Europeans so keep a supply of cash on hand. But, for any contingency you must carry some amount of Euros with you. You can also exchange your traveler’s cheque at the main banks and exchange bureaus.

Another important feature of a Frankfurt vacation is the fact that commuting within the city would not be a problem at all. All the major destinations in the city of Frankfurt are well connected with trams and cycling is also a good option if you are a fitness freak and like to have a real feel of international life. Meanwhile, you can always take a taxi.

About the Author:

If you have planned to go Frankfurt then visit our site first we offer cheap airline tickets to Frankfurt and we have list of every cheapest flights to Frankfurt. So visit our site first to go Frankfurt.

Article Source: ArticlesBase.com – Travel Tips for Frankfurt Traveler

avocado chutney

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

Holiday appetizers are all about the different flavors that satisfy your taste buds. Whether it is Christmas evening or a huge party with your friends, a table with assorted appetizers along with a bowl of punch is indeed a great beginning. There are some specific appetizers are there for some occasions like; you can’t have Labor Day party without chicken wings or Halloween without crawly cookies.

Let’s look at some easy to make holiday appetizers for this holiday season. Mini quiches, are easy to make holiday appetizer. You can add any flavor from chopped olives to tiny shrimps. Filo onion rolls can be the other option where there can be a variation by making triangles instead of long roll. They have to be kept crisp and have to be baked them just before serving. Tapende, is a spread made with different type of chopped olive. Apple mint chutney, any kind of chutneys are great as spread for anything, you can make many different types of ingredients.

There are traditional holiday party appetizers like chips or sandwiches, which can also be a used as Holiday appetizers. Just with cheese balls, you can have many different appetizers like mini cheddar cheese balls, pineapple balls, salmon cheese balls, sausage cheese balls. You can have many different dip recipes like creamy shrimp dip, chili dip, artichoke cheese dip, crockpot spice chile cheese dip, avocado dip, lobster dip, clam sip, beef and bean dip and more such dip with anything you have with you at home. You can have many different salsa recipes.

If you don’t want ordinary chips and dip then here are exclusive appetizers for your holiday party. Holiday goat cheese leaf, just make small loaf with goat cheese in plate, cover it with olives, sun dried tomatoes and peppers and spread some pita chips around goat’s loaf. Or you can make Cranberry brie pizza, cranberry cream cheese roll ups or special holiday meatballs with various vegetables and meat. Then you can have spiced sausage lettuce wraps. Gingerbread caramel corn is also one very delicious recipe, in this flavor of gingerbread is combined with sweet and crunchy caramel corn.

If you want some show stopper appetizer for your holiday party, you can combine your cooking skills with creativity to produce creative holiday appetizers. You can make Christmas cheese trees with just combination of different cheese and some sauces like pesto sauce. You can make many different creative appetizers with combination of cheese like cheese pinecones or snowman cheese balls and many more. With olives you can make perky olive penguins. You can serve your smoked salmon with cucumber cups. Then you can have different tarts or you can create Santa with strawberries.

Holiday appetizers are usually very rich and heavy. If you want to have some low fat but tasty appetizers like; marmalade, apple butter on lo fat cracker with slices of gourmet cheese. Pears and low fat cheddar cheese is delicious but healthy option. If you chose lean varieties then ham and turkey are low fat meats. Different appetizers made up if Shrimps is also great low fat recipe option.

About the Author:

Muna wa Wanjiru Has Been Researching and Reporting on Appetizers for Years. For More Information on Holiday appetizers, Visit His Site at HOLIDAY APPETIZERSI Will Also Highly Appreciate Your Views On Holiday appetizers At My Blog here

Article Source: ArticlesBase.com – Some Easy to Make Holiday Appetizers for This Holiday Season

chicken avocado cream sauce

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

Formulating a diet to control high cholesterol is simply a matter of understanding which foods contain what types of fats and being creative from there. In this article titled “Formulating A Diet To Control High Cholesterol” we will first explore the two basic types of cholesterol, along with briefly discussing fats, then move on to a few helpful ideas that just might prove useful in formulating a diet to control cholesterol.

Cholesterol is a waxy, fat like substance that is an essential component of cells, and is a building block for many hormones. Ample amounts of cholesterol for good health are produced by the liver with additional cholesterol ingested through the diet. Cholesterol is free floating and must be carried by what are called lipoproteins. There are two basic types of lipoproteins, LDL (bad) and HDL (good). High levels of LDL are associated with a buildup of plaque and ultimately artery disease. High levels of HDL are associated with reducing the risk of disease.

There are three basic types of fats; saturated, trans fats, and unsaturated, In our diet to control high cholesterol we must shy away from both saturated and trans fats in favor of unsaturated fats. Examples of foods containing high levels of problematic fats are organ meats, sausage, egg yolks, coconut oil, palm oil, certain lunch meats such as bologna, crackers, cookies, stick butter, cheese, and deep fried foods. Unsaturated fats foods include omega 3 foods (fatty fish), fish oils, canola oil, avocado oil, almonds, and pecans. Cholesterol super foods include oatmeal, oat bran, apples, walnuts, salmon, pomegranates, vegetables, and olive oil.

*Ideas for achieving a diet to control high cholesterol

Vegetables: Keep your vegetables basic or saute them in olive oil. Avoid adding cheese, butter, or cream sauce.

Butter Me Not: It is tempting to butter your bread but a better alternative is to do what the Italians have done for years, and that is to use olive oil instead. Keep in mind that all vegetable oils, including olive oil, contain about 100 calories per tablespoon so don’t overdo it.

No Skin Please: Most the fat and therefore most of the cholesterol in poultry is in the skin. For example, 3.5 ounces of raw chicken breast with skin contains 64 mg of cholesterol and 2.7 grams of saturated fat. Without the skin the same portion contains 58 mg of cholesterol and 0.3 grams (not a misprint) grams of saturated fat.

Freezing the fat: Recently we had a holiday turkey which produced a large amount of cholesterol laden juice. Our answer, place it in the refrigerator for a couple of hours until the layer of white stuff solidified. We were not only able to reduce the cholesterol content dramatically but were able to lift away 100 calories with every tablespoon of fat. This idea works well for a number of foods including stew, soup, and chili.

What Next? Lowering cholesterol, in most cases, is about changing old habits, adopting new healthier habits, and enlisting the help of convention medications such as statins or natural cholesterol reducing remedies if needed. Put simply, this basically means finding ways to increase HDL (good cholesterol) and decreasing LDL (bad cholesterol levels). By using your creativity to formulate a diet to control high cholesterol your will be accomplishing both of the both criteria while reducing your caloric intake at the same time. Not a bad one two punch to knock out cholesterol.

About the Author:

Rob D. Hawkins is an enthusiastic advocate for the use of natural health products and natural living with over 10 years
experience in the field.
Learn more about natural remedies and natural health at
Purchase Remedies.com

Article Source: ArticlesBase.com – Formulating A Diet To Control High Cholesterol

mango avocado chutney

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

why avocados turn brown

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com – Using Herbs On A Picnic

I love avocados with a passion and am always looking for new ways to incorporate that delicious little fruit into my cooking. One of the best things to pair avocado with is delicious, crispy bacon. If you don’t believe me, just try making a BLT sandwich with mashed avocado instead of mayonnaise. You’ll never go back. Here are two recipes that accomplish just that. Give them a try and see if you don’t fall in love with avocado bacon recipes as well.

Avocado Salad With Bacon and Sour Cream

• 4 slices bacon, chopped
• 2 avocados – peeled, pitted, and cubed
• 3 green onions, finely chopped
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• salt to taste
• red leaf lettuce

Cook the bacon until crisp. Allow it to drain on paper towels to drain off the fat. Crumble the bacon and mix it with the avocados, green onions, sour cream, lemon and salt. Spoon the mixture over red leaf lettuce.

Bacon Stuffed Avocados

• 8 slices crisp bacon, crumbled.
• 4 medium avocados, ripe and unpeeled.
• Lemon juice.
• ½ cup of butter.
• ¼ cup of brown sugar.
• ¼ cup of white wine vinegar.
• ¼ cup of garlic puree.
• 1 tablespoon of soy sauce.

Slice the avocados in half, then remove pits and brush with lemon juice. Fill the avocado with bacon.

Get out a small sauce pan and over medium heat stir together the lemon juice, butter, brown sugar, vinegar, garlic and soy sauce. Bring the mixture to a boil, then allow to cool slightly. Pour over the bacon stuffed avocados and serve.

Give these recipes a try and see if they don’t quickly become some of your own favorites. You’ll quickly turn into an avocado addict as well.

About the Author:

One way to make sure you always have plenty of this delicious fruit on hand is to keep them in a freezer. Here are some tips on how to freeze avocados and use them in recipes down the road.

Article Source: ArticlesBase.com – Two Delicious Avocado Bacon Recipes You Have Got To Try