Video 1-Little Sarah Making Home Made Popcorn

Video 2-Hotel Style Chicken Curry Made without Onion

Video 3- Hotel Style Easy Carrot Halwa - Gajjar ka Halwa

Lettuce

Lettuce Varieties - What's the Difference?

There are literally hundred of different lettuce varieties available to the backyard vegetable gardener. They come in a wide variety of sizes, tastes, textures and colors. In fact, lots of seed companies today blend several varieties of lettuce in a single seed packet. This is a great way to try out several different varieties without spending a ton of money on seeds or taking up a bunch of space in your garden. We spent a couple of years trying out different varieties and have settled on several favorites. We encourage you to do the same and find out which lettuce varieties you like best. Here is a list of some common lettuce varieties, along with plant descriptions, etc...

Leaf Lettuce Varieties - easy to harvest as needed

Green Ice - this variety is ready in 45 days, very sweet taste, large ruffled leaves are green in color, moderately crisp, best in cool weather

Black-Seeded Simpson - this heirloom variety has been around for about 150 years, ready in 45 days, tender leaves have a delicate flavor, large green leaves, best in cool weather

Simpson Elite - this variety is fast growing, light green leaves are tender, heat tolerant, ready in 48 days, mildly sweet

Prizeleaf - ready in about 50 days, heat tolerant, tender leaves are green with dark red edges, good lettuce flavor

Salad Bowl - this variety produces crisp green leaves with sweet flavor, very tender, ready in 45 days, best in cool weather

Red Salad Bowl - this unique variety boasts dark red to purple leaves, ready in 50 days, slightly sweet and spicy flavor, best in cool weather

Royal Oak - this variety is ready in 50 days, heat resistant, dark green leaves resemble oak leaves, tender with good flavor

Bibb Lettuce Varieties - feature a buttery texture

Buttercrunch - this popular variety features a soft, loosely formed head, the outer edges of the leaves are green and the inside is a soft yellow color, buttery texture, sweet flavor, heads are formed in 75 days, best in cool weather

EZ Serve - this variety is only available from the Burpee seed company, features dark green leaves which are mild in flavor, slightly sweet, loose heads are formed in 65 days, best in cool weather

Santa Fe - this variety features very crisp leaves in a loosely formed head, heat tolerant, ready in 55 days, tall leaves are green with dark red edges, good flavor

Burpee Bibb - this variety is similar to Buttercrunch and has loosely formed heads, green on the outside and creamy yellow on the inside, very sweet flavor and tender texture, best in cool weather, ready in 75 days

Four Seasons - this heirloom variety is meant for cold weather, stands up very well to slight freezes, ready in 54 days, outer leaves are dark green and have dark red splotches, soft yellow color inside, tender texture and buttery flavor

Romaine Lettuce Varieties - traditionally used to make Caesar salad

Braveheart - this very large variety features crisp full hearts that are green all the way through, ready in 70 days, best in cool weather, outer and inner leaves are tender and mild, good Romaine flavor

Vivian - this variety produces giant heads that can reach 16 inches long, ready in 70 days, vibrant green leaves have a buttery texture similar to Bibb lettuce, distinguished white ribs, good flavor, will tolerate a light frost, best in cool weather

Little Caesar - this variety features tall heads, dark green outer leaves are tender, vibrant yellow hearts are crisp, classic Romaine taste, ready in 70 days, best in cool weather

Crisphead Lettuce Varieties - feature crisp leaves, tightly formed head

Igloo - this variety is ready in 70 days, features a crisp head that can reach 10 inches in diameter, very green leaves are crunchy, mild flavor, good heat tolerance

Crispy Frills - this variety can be harvested as leaf lettuce in 50 days or as a tightly formed head in 80 days, very crisp leaves are curly and unique, somewhat heat tolerant, outer leaves are dark green, inner leaves are light yellow

Iceberg - this is the classic crisphead lettuce, very compact head, very crisp and crunchy leaves are light green, hearts are almost white, ready in 85 days, best in cool weather

Summertime - this variety boasts firm compact heads, leaves are very sweet, outer leaves are vibrant green and hearts are off-white, good heat tolerance, ready in 70 days, good all-around head lettuce variety

Herbs

Herb

A herb is a plant that is valued for flavor, scent, or other qualities. Herbs are used in cooking, as medicines, and for spiritual purposes.In American English the pronunciation of "herb" varies by individual, with the initial "h" either silent or pronounced on no noticeable regional or socioeconomic basis, but in British English the sounded "h" predominates:

Culinary herbs

Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant, including seeds, berries, bark, root, fruit, and even occasionally dried leaves or roots. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food.

Basil

Basil of the Family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell

Oregano

Oregano is a species of Origanum, of the mint family, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing from 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.

Thyme

Thyme (pronounced /ˈtaɪm/) is a well known herb; in common usage the name may refer to   any or all members of the plant genus Thymus, common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes.

 

 

Marjoram

Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.

The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major). Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness.

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar

Chives

Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World.

Its species name derives from the Greek skhoínos (sedge) and práson (leek). Its English name, chive, derives from the French word cive, which was derived from cepa, the Latin word for onion.

Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests

Chervil

Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.

Dill

Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke.

Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.

Sage

Ornamental and medicinal plants in the mint family, Lamiaceae: a small evergreen subshrub used as a culinary herb

Tarragon

Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico. The North American populations may however be naturalised from early human introduction.

Parsley

Parsley (Petroselinum crispum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although parsley has a milder flavor

Coriander

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing towards it (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

South Indian Vada Platter

Vada With Three Type Chutneys and Sambhar

South Indian Chutneys

Coconut chutney

Ingredients to be ground to paste

• 2nos  grated fresh coconut
• 20gm roasted channa dal
• 4nos green chilly
• 1 teaspoon chopped ginger

Ingredients for Seasoning

• ½ teaspoon mustard seeds
• ½ teaspoon Urad dal
• 1 teaspoon oil for seasoning
• 4 curry leaves
• Salt to taste

Method

Grind all the ingredients except the seasoning together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky.

Heat oil in a small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle. Add the seasoning to the ground coconut mixture. Now add the salt to taste and mix well.

                   

Tomato chutney

Ingredients to be ground to paste

• 2 cups of chopped tomatoes
• ½ cup small onions or ½ cup chopped regular onions
• 5 nos dry red chilly
• ¼ teaspoon asafetida
• ¼ teaspoon turmeric powder
• 1 tablespoon sunflower oil

Ingredients for seasoning

• 1 teaspoon sunflower oil
• ½teaspoon mustard seeds
• ½ Urad dal
• 4 curry leaves
• Salt to taste

Method

Heat oil in a pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, red chilly, asafetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.

Allow the mixture to cool and grind into a smooth paste.

Heat oil small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle.

Add the seasoning to the ground tomato onion paste. Add salt to taste and mix well.

Coriander chutney

Ingredients to be ground to paste

• 2 bunch of fresh coriander leaves
• ½ cup grated coconut
• 3 no’s  green chilly
• 5 gm asafetida (block)
• 10 gm tamarind
• 1 tablespoon sunflower oil

Ingredients for seasoning

• 1 teaspoon sunflower oil
• ½teaspoon mustard seeds
• ½ Urad dal
• 4 curry leaves
• Salt to taste

Method

Heat oil in a pan; add the asafetida and grated coconut sauté for few minutes and add green chilly continuously mixed then strain the coconut mixer.

Roughly chopped corianders wash it 3 times and blanched for one minute and Strained and cool it. Coriander should be green colour.

Allow the mixture to cool and grind into a coconut mixer and coriander blanched along with tamarind smooth paste.

Heat oil small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle.

Add the seasoning to the ground coriander paste. Add salt to taste and mix well.

PANKO-COATED TILAPIA FILLETS

1 cup unseasoned panko bread crumbs
1 1/2 tsp dried dill weed
1/2 tsp salt
1/4 tsp black pepper
4 tilapia fillets
1/4 cup reduced-fat ranch dressing
Preheat oven to 400 degrees.
Coat a baking pan with nonstick cooking spray; set aside.
In a shallow dish mix the panko crumbs with the dill, salt, and pepper.
Generously brush both sides of the fillets with the ranch dressing and press into the panko mixture, covering tilapia on both sides. Place the breaded fish on the prepared baking pan.
Bake fish for 15 minutes at 400 degrees or until the fillets flake with a fork. Turn oven to broil and cook for another 1 to 2 minutes to brown well.
Yield: 4 servings
Per serving: approximately 192 calories, 25 g protein, 13 g carbs, 1 g dietary fiber

EASY SHRIMP APPETIZER

2 lb (30 to 40 shrimp) large raw de veined shrimp
1 cup bottled Caesar Salad dressing
1/4 cup chopped fresh parsley
1/4 cup lime juice
2 garlic cloves, pressed
1 tsp freshly ground black pepper
Preheat oven to 375 degrees.
In a 9 x 13-inch baking dish, combine all ingredients tossing to coat well. Bake at 375 degrees for approximately 20 minutes or just until the shrimp turn pink. Stir halfway through baking time.
Yield: 8 appetizer-size servings.

SWEET POTATO BISCUITS

1 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 cup cooked, mashed sweet potatoes
milk
Sift dry ingredients together. Cut in shortening. Add sweet potatoes; mix well. Add enough milk gradually to make a soft dough; knead for a few strokes. Roll dough 1/2-inch thick; cut in rounds. Place on baking sheet. Bake in 450-degree oven for 12 to 15 minutes. Serve hot.

OLD FASHION SWEDISH RYE BREAD

2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt
Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes. Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well. Add the rye flour, mixing well. Gradually add the all-purpose flour. Add shortening and salt, mixing well.

CHIVE DINNER MUFFINS

2 cups biscuit/baking mix
2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives
Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl. When combined, beat vigorously for less than a minute. Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

Healthy Breakfast Recipe - Egg Bake

Ingredients

3 cups shredded hash brown potatoes, thawed

8 egg whites
4 whole eggs
½ cup fat free milk
½ cup frozen chopped spinach, thawed and patted dry with paper towel
½ reduced-fat cheddar cheese, shredded
salt and pepper to taste
Preheat oven to 350°. Lightly spray a 9x13 pan with olive oil cooking spray. Press potatoes into the bottom of the pan and up the sides. Bake potatoes for ½ hour or until the edges brown. While the potatoes are cooking, mix the egg whites, eggs, milk, spinach, and seasonings. Pour egg mixture over the potatoes. Sprinkle with cheese. Return pan to oven for ½ hour or until eggs are set. Cut into 8 squares.
Nutrition per serving (1 square)
calories - 236
saturated fat - 3.3 g
fiber - 2 g
protein - 10.5 g
Options
Bulk up this recipe with any veggies you have on hand.
My original thought was to press the potatoes into muffin tins for individual egg muffins, but I wanted a method that was quicker. If you try the muffin method, you may have to adjust the cook time to properly set the eggs.

Un-Fried Green Tomatoes Baked In Toaster Oven

Ingredients
2 medium green tomatoes
1/4 cup of cornmeal
2 tablespoons of ground pecans (you can use a nut grinder, food processor or rolling-pin to grind them)
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of dried garlic powder
1/2 teaspoon of dried onion powder
1/4 teaspoon of dried basil
1/4 teaspoon of dried oregano
1/8 teaspoon of ground nutmeg
1/4 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
1 egg
1 teaspoon of milk
2 tablespoons of all-purpose flour
Directions
Heat your toaster oven to 450 degrees F.
Slice the green tomatoes and set aside.
Put the flour in a shallow dish along with half of the salt and mix well.
Put the egg and milk in a shallow dish and mix well.
Put the cornmeal, pecans, Parmesan cheese, salt, pepper and all the herbs and spices into a shallow dish. Mix well.
Put each of the green tomato slices into the flour first, then the egg mixture, then the cornmeal mixture. Turn the slices over in each to make sure they are thoroughly coated. Place the breaded green tomatoes on a baking dish and into the toaster oven. Bake for 10 minutes then flip each slice over. Bake for an additional 5 minutes, then let cool slightly before serving.

The Perfect Full English Cooked Breakfast

Ingredients- One Serving
2 Cumberland sausages
2 rashers of smoked bacon
2 eggs
mushrooms
1 tomato
tin of baked beans
2 rounds of bread
black pudding
2 hash browns
cooking oil
salt - to taste
brown sauce (look for HP brown sauce) - to taste
Step By Step
1) Slice the mushrooms thinly.
2) Slice the black pudding into rounds of about 1.5cm.
3) Cut the tomatoes into half.
4) Empty the tin of beans into a saucepan.
5) Grill the sausages, bacon and halved tomato to suit your taste.
6) Add a little oil into a frying pan and fry off the black pudding and mushrooms together. They are ready when the mushrooms turn a golden brown. Move these into a heat proof dish and place in the bottom of your oven to keep warm.
7) Start to gently simmer the pan of baked beans.
8) Add more oil into the pan (around 2 table spoons) and place a round of bread in and fry until golden brown - repeat for the second slice and then keep warm.
9) Next, fry 2 eggs to suit your taste.
Finally, serve everything on the plate together, make a nice cup of Tea (or Coffee), shake a dash of salt over your place, and a squirt of brown sauce.
The full English has got several variations here is other options you could use instead of the ingredients used here -
1) egg, fried, poached, scrambled or in a basket
2) fried or grilled bacon, also referred to as "rashers" or "slices"
3) white pudding
4) sautéed potatoes
5) chips
6) potato bread (also called "fadge" or tattie scone)
7) potato waffles
8) potato cakes
9) toast
10) English muffins or Biscuits
11) fried bread
12) grits
13) oatcakes (in the North Midlands)
14) soda bread
15) pancakes
16) baked beans
17) fried mushrooms
18) fried, grilled, or tinned tomatoes
19) bubble and squeak
20) fruit pudding (in Scotland)
It is great having so many different options to chose from, people up and down the UK have perfected how they have a cooked breakfast but the most common choice of ingredients is the original used above - but it is all down to how you like it and what foods you enjoy.

Peanut Butter Stuffed Okra - Its Easy and Yum

Ingredients
12-15 Okra or Ladies finger
2 tbsp. peanut butter
1 small onion
1 tsp. ginger-garlic paste
1 tsp. red chilly powder
1 tsp. dry coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. dry mango powder (optional)
1 tbsp. vegetable oil
1/4 tsp. salt
Preparation
Wash and pat fry the okra and the ridge gourd, wipe them with a kitchen napkin. Chop off the head and the tail part of the okra and make a slit on one side from top to the bottom end. Make about 2 inch pieces of ridge gourd and make a slit lengthwise.
Peanut butter; Dry roast 100 gms. of peanuts in a wok till they are light brown in color. Take out and remove the skin rubbing them with a harsh cloth. Grind the roasted peanuts with 1-2 tsp. of olive oil and 1 tsp. of rock salt. Store the peanut butter in a glass bottle and refrigerate till use.
Filling; Peel and chop the onion, grind the onion into a fine paste. Take a small bowl and add the onion paste, salt, ginger garlic paste, peanut butter and all the dry spice into it. Mix well till all the ingredients are well blended.
Take a slit okra and fill about 1 tsp. of the above stuffing in it. Repeat the same process with all the veggies. Keep them aside.
Cooking
Heat oil in a flat skillet or pan. Add all the stuffed okras carefully into the hot oil. Cook for a few minutes on medium heat and turn the okras gently taking care not to spill the stuffing out. Cook for anther 5 minutes and turn off the gas.
Garnish the cooked peanut butter Okra and the ridge gourd with fresh coriander leaves and serve them with Indian flat breads or Naan.

A Powerful Flavoring Ingredient For Foods - What Is Amaretto And How It Is Used In Recipes?

What is it (history)?
Developed near 1520, Amaretto (it means slightly bitter) liqueur has a nutty almond flavor and aroma. But it contains no nuts nor nut products. Small amounts of it are added to food recipes for flavoring. Authentic imports from Italy and Europe can cost $10-25/half-liter, but effective less expensive ones are available from retail outlets.
One legend says a young Italian model who was sitting for a Renaissance Madonna portrait gave a small gift of it to her artist in Saronno. Another one says a small amount of this concoction was added to select cookies made for the king of the region at a later date. Still another says it was the result of a bishop's blessing of a young married couple. The first legion is its most probable starting point.
How is it made (mostly secret)?
Amaretto liquid is made from the pit-kernels of apricot seeds. Its entire formula and manufacturing process are secret. But we know Madagascar vanilla and pure caramelized sugar are part of its recipe. Certain makers also add peach or cherry pits along with secret herbs and spices to their formulations.
Originally, the seed pits were probably crushed and soaked/leached for several weeks in a consumable organic-solvent/water solution, similar to how vanilla flavoring is extracted today. The solution was then filtered or crudely distilled for consumption. Its final color ranged from light to dark amber.
Later, around 1600, this recipe was apparently rediscovered when distillation became more common among Italian families. Thus, some of today's Amarettos are finely distilled, which gives them crystal-clear amber appearances. The organic esters from their ingredients also come-off with the distillates, producing unique flavors and aromas.
How is it used (small amount added once; big flavors result)?
The Internet shows this liquid is added to numerous recipes in small amounts; e.g., in desserts, cakes, cookies, ice cream, meats, fish, cheese, vegetables, chocolate dishes, soups, creamers, batters, sauces, spreads, and garnishes. It can also be added to fresh cranberry, orange, and favorite juices, and to coffee, tea, and cider.
Which variety works best (imported)?
Reportedly, the imported brands produce the strongest flavors. Yet, real-almond or similar extracts could do the same thing.
Conclusion. Added in small amounts, pure Amaretto liquid is a popular flavoring ingredient that is safe to use by those allergic to nut products, provided no almond or nut products had been added to its formulation in the first place. However, in cooking, this flavoring liquid can be replaced with real-almond extracts for highly similar taste results.

Easy Recipe for Homemade Pickles

Ingredients needed: 
cucumbers, vinegar, garlic cloves (optional) and salt. Fresh dill is a great addition if you have access to it, but it is not necessary. Other optional ingredients that may be used are jalapenos (fresh or pickled) and/or cayenne peppers (dried).
The amount of cucumbers you need to purchase is based on how many jars of pickles you want to make. Buy one to 2 pounds of cucumbers for your first foray into pickle making. The best cucumbers are usually labeled "pickling cucumbers" in your grocery store's produce section. The English variety of cucumbers are also good to use. Pick the smallest cucumbers you can find-3"-4" long. (You may use the larger variety but it would be best to slice these into sections.)
The preparation is easy.
1. Get your jars and ingredients lined up. Wash your cucumbers thoroughly.
2. Add a small amount of vinegar to your jars, then add one teaspoon of salt. (If this is not enough salt for you, you can adjust to your taste in the next batch). Swirl the jars around or stir until salt is dissolved.
3. Peel two garlic cloves and drop into the jar. (You may cut them in half or leave them whole). This is also a good time to add the fresh dill if you have any. No need to trim it, just wash it and put it in, stalks, leaves and all. If you want to slice it to measure it, use about 2-3 tablespoons.
4. Add any jalapenos or cayenne peppers if you enjoy spicy pickles. Then add your cucumbers. You may need to trim a few of them to fit into the jar. It's probably easiest to slice them lengthwise before placing them in the jar but this is optional.
5. Fill your jar the rest of the way up with vinegar, taking care to ensure that cucumbers are covered. Put the lids on the jars and place in the refrigerator. Wait at least 3 days, (a little longer for larger cucumbers).
6. Open a jar and enjoy your pickles!
You'll probably notice that your garlic cloves have turned a bright green. This is normal.
This is a great recipe to enjoy in your own home but you can also make pickles to give away as gifts or to take to a picnic (since you can use jars recycled from your own pantry, you don't have to worry about getting your jars back). Once you've tried it, you may never want to buy commercial pickles again!

Dutch Oven Recipes

Beef Meat Loaf
Ingredients:
4 pounds of pure ground beef
2 cups of bread crumbs or flour
1 large onion, chopped
2 tablespoons of salt
3 eggs, beaten well
Ketchup
1 cup milk
Half tablespoon of pepper
Procedure:
In a container, combine the beef, onion, salt, eggs and pepper and half the bread crumbs. Mix thoroughly. Roll into a log shape, and cover with remaining bread crumbs. Well grease the dutch oven and then put the meat mixture in. Put the lid on the oven and place in the coals of the fire and leave for about an hour and a half. Take the lid off and add the ketchup and brown sugar. Then place the lid back on and cook for a further 15 minutes. If the fire is too hot, the dinner will burn, so make sure you cook your meat loaf in the coals and not the fire.

Pineapple Delight Cake
1 pack cake mix, yellow
3 pieces of eggs, beaten
1 can pineapple slices
½ cup butter
1 cup sugar, brown or white
1 and ½ cup of pineapple juice
8 pieces cherries
Procedure:
Melt the butter in Dutch oven. Place the pineapple slices over the bottom of the dutch oven and place a cherry on top of each piece of pineapple. Follow the instructions for making up the cake mix and then pour the cake mix over the pineapple and cherries. Place the oven in the coals of the fire to cook for half an hour. Let it cool slightly inside the oven after baking and before serving. While cooking, keep an eye on it to make sure it doesn't burn. Enjoy.
Sausage Gravy
Ingredients:
Cooked sausage or processed meat products such as ham or bacon
3 tablespoons flour or bread crumbs
Salt and pepper to taste
Water or milk
butter
Procedure:
Add the flour to the butter in your hot skillet until it becomes brown. Add water or milk to the flour to thin it, then add pepper and salt. Continue stirring the mixture until it regains its thick constancy. Add the sausage or processed meat product to the mixture.
Wild Turkey
Ingredients:
1 whole turkey
1 pound of pork sausage
6 cups of bread crumbs
Bacon
Onions
Poultry spices
Procedure:
Cover the turkey with seasoning and other poultry spices. Meanwhile, fry the onions and pork sausage in your oven. Then combine this mixture with the bread crumbs. Stuff the turkey with this and put in the dutch oven and bake for 3 and half hours.
These Dutch oven recipes are so easy to make and taste great, and you'll have the family asking for more. Camping is an excellent time to encourage the kids to do some of the cooking as well.

Fresh Dates and a Kale Smoothie

6oz water
8 ice cubes
3 cups of kale - torn into pieces and stems removed
1 banana
1 cup of red grapes
blend now and then add the almond meal through the top
2 heaping tablespoons almond meal (I buy at Trader Joes)
blend on high for a couple of minutes
This green goddess provides healthy carbs (to replace the ones used in your workout) + healthy plant protein + good fat. What more is needed!