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Quick and Easy Vegetable Salad

Posted: 09 Jul 2011 08:27 PM PDT

QUICK AND EASY VEGETABLE SALAD

Ingredients:

  • 1/2 head lettuce
  • 1 hard-boiled egg, sliced
  • 2 carrots, peeled and chopped
  • 1 slice bologna (optional), cut into small pieces
  • 1 slice cheese (any kind), cut into small pieces
  • 12 green olives (optional)
  • 2 tbsp. vinegar
  • 2 tbsp. olive oil
  • pinch of salt pinch of pepper

Procedures:

  1. Wash lettuce and pat dry with paper towels. Tear lettuce into bite-sized plates. (The Spanish do not use salad bowls.)
  2. Put egg, carrots, bologna, and cheese on top of lettuce. Top with olives, if desired.
  3. Mix vinegar, olive oil, salt, and pepper in a bowl. Pour 1 tbsp. of mixture over each salad.

Basic Rules for Safety Cooking

Posted: 09 Jul 2011 08:08 PM PDT

BASIC RULES FOR SAFETY COOKING

There are certain rules to follow for cooking safely and these rules should not be taken for granted.

Here are some basic or simple rules to keep in mind when in the kitchen;

  • Always wash your hands before handling food.
  • Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides.
  • Wash uncooked poultry, fish, and meat under cold water.
  • Use a cutting board when cutting up vegetables and fruits. Don't cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
  • Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
  • Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
  • Always use a pot holder to steady hot pots or to take pans out of the oven. Don't use a wet cloth on a hot pan because the steam it produces could burn you.
  • Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
  • If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
  • If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to "off."
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Quick & Easy Pizza Dough Recipe

Posted: 18 Aug 2011 11:50 PM PDT

QUICK AND EASY PIZZA DOUGH RECIPE

Here is great dough recipe for a quick homemade pizza;

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup salad oil
  • 2 tablespoons salad oil

Procedures:

  1. Add ingredients to a bowl and only use 1 tablespoon of salad oil.
  2. Stir the mixture vigorously until it leaves the side of the bowl.
  3. Gather the dough together with your hands and press into a ball.
  4. Knead the dough in the bowl 10 times to make smooth then divide dough in half.
  5. On lightly floured surface roll each half into a 13-inch circle.
  6. Place each circle on a 13 inch pizza pan.
  7. Turn up edges 1/2 inch and pinch.
  8. Brush circles with the remaining tablespoon of salad oil.
  9. Add your toppings and bake for 15-25 minutes or until it is cooked to your liking.

Note:

You can try different types of flour for this dough recipe including white, wholewheat and gluten free.

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Spicy Chicken Stir Fry – Leftover Recipe

Posted: 28 Nov 2010 06:22 PM PST

SPICY CHICKEN STIR FRY RECIPE

Throwing leftover food is a form of wasting money. This need not be. Knowing what to do with these leftover foods could be a great way to an economical and appetizing dinner. So think twice or thrice before throwing leftover food.

Here's one recipe that can be used on all kinds of meat and also to vegetables:

Ingredients:

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 1 red pepper, cut into strips
  • 1 can pineapple chunks in juice
  • 1 1/2 tbsp sugar
  • 2 tbsp soy sauce
  • 4 tbsp tomato sauce / paste
  • 1 tsp mustard
  • bean sprouts
  • 125 g snow peas
  • 1½ tbsp corn flour
  • 2 1/2 tbsp balsamic vinegar
  • Leftover chicken, beef, pork or fish meat

Procedures:

  1. In a large frying pan, fry the leftover meat in half the oil in batches until brown then remove from the pan.
  2. Fry the onion, peas and pepper in the remaining oil then return the chicken to the pan with the pineapple juice along with the sugar, soy sauce, vinegar, tomato sauce or paste and mustard.
  3. Simmer for 10 minutes, or until the chicken is tender.
  4. Add the bean sprouts and pineapple pieces.
  5. Blend the corn flour with a little water, add to the mixture. Stir over the heat until the sauce thickens and the pineapple is warm.
  6. For a twist, add some red hot chilies or hot sauce.
  7. Serve hot.

Writing a Winning Business Proposal

Posted: 24 Nov 2009 10:02 PM PST

WRITING A WINNING BUSINESS PROPOSAL

For most business entrepreneur, writing a business proposal doesn’t represent a very pleasant activity. However, there will come a time when it’s necessary to submit a business proposal, whether you’re looking to get business from another, larger company, or would like to receive a government contract

The best business proposal is made by having direct contact with the client. However, there are situation in which direct contact with the client is not possible. In this case, written business proposals are required.

Here are some things you need to consider before sending a business proposal:

  • Start by writing a business proposal by creating a short and convincing summary of the document in question.
  • Concentrate more on the results rather than process and methods. A client will buy tools and methods only when they are convinced that you can obtain the results they want.
  • Be generous with your ideas and show your creativity.
  • The length of the business proposal doesn’t matter much. What matters is quality! Business proposals are accepted based on their quality, not quantity.
  • The contents of the business plan needs to refer to the client and solving the client’s problem.
  • Check and recheck if all information written in the business plan are valid and to the point.
  • Pay attention to the smallest details, stay away from stereotypes, use good quality paper and make sure you send your business plan on time.
  • After you write the business plan, wait on day and pay more attention to it, read it again and again until you are satisfied.
  • Write a real business plan based on what you actually can offer to the potential client. This will help avoid having unsatisfied clients and unpaid bills!

Writing a business plan is necessary. A well written business plan can play a decisive role in winning a project, while a bad written business plan can lead to failure, even when everything concerning your sales activities went excellent.

How to Make Breaded Pork Cutlets with Lettuce and Potatoes?

Posted: 11 Sep 2009 09:25 AM PDT

Breaded Pork Cutlets with Lettuce and Potatoes Recipe

I’ve bought a kilo of pork belly and cut it into pieces. When buying pork, I always choose those with thinner fats to avoid messing my blood pressure. I also bought some lettuce and potatoes which i used as side dishes. If you’ll notice, the potatoes looks like balls. I asked the vendor where it came from and he told that it was produce from the Mountain Province.

I boiled the potatoes then prepare some dressing and the result is a perfect combination.

breaded-pork-cutlets-21

Ingredients:

  • 1 kilo pork belly, cut into pieces
  • 1 cup flour
  • 1 cup bread crumbs
  • 1 egg
  • salt and pepper
  • 1 head lettuce
  • potatoes
  • cooking oil

Dressing:

  • 4 tbsp. ketchup
  • 3 tbsp. mayonnaise
  • salt and pepper to taste

Procedures:

  1. Clean the pork belly, trim excess fats and cut into pieces. Drain.
  2. In a bowl, put pork, flour, egg, salt and pepper. Mix well until pork is coated.
  3. Heat oil in a pan.
  4. Roll pork cutlets in the bread crumbs and submerge in the frying pan.
  5. Fry pork cutlets till golden brown. Set aside
  6. In another pot, boil potatoes till soft / tender. Set aside.
  7. Wash lettuce thoroughly, drain then chop. Set aside.
  8. In a small bowl, combine dressing ingredients. Mix well.
  9. In the serving plate, arrange pork cutlets, lettuce and potatoes.
  10. Sprinkle with dressing and serve!

Modernist Cuisine: The Art & Science of Cooking

Posted: 15 Feb 2011 05:57 PM PST

MODERNIST CUISINE: THE ART OF SCIENCE AND COOKING

Here’s the recipe for the most astonishing cookbook of our time: Take one multimillionaire computer genius, a team of 36 researchers, chefs and editors and a laboratory specially built for cooking experiments. After nearly four years of obsessive research, assemble 2,400 pages of results into a 47-pound, six-volume collection that costs $625 and requires four pounds of ink to print.

To call inventor Nathan Myhrvold’s “Modernist Cuisine: The Art and Science of Cooking,” on sale next month, a “cookbook” is akin to calling James Joyce’s “Ulysses” “a story.” The book is a large-scale investigation into the math, science and physics behind cooking tasks from making juicy and crisp beer-can chicken to coating a foie-gras bonbon in sour cherry gel. There is precedent in this genre—science writer Harold McGee has published popular books explaining kitchen science, and chefs Thomas Keller and Ferran Adrià have written about sous vide and other techniques of avant-garde gastronomy—but nothing reaches the scope and magnitude of Mr. Myhrvold’s book. While it will likely appeal to professional chefs, within its pages are insights that even the humblest home cooks can use to improve their meals. The book puts traditional cooking wisdom under scientific scrutiny, destroying old assumptions and creating new cooking approaches.

For a more detailed book review: Click Here!

The man behind the tome is a former chief technology officer for Microsoft and an inventor of hundreds of patents (he invented an electromagnetic car engine and is seeking a patent for his French fries treated with starch and placed in an ultrasonic bath). Though many of Mr. Myhrvold’s 51 years have been devoted to math and science—by the age of 23, he held two master’s degrees and a doctorate in mathematical physics from Princeton—in the 1990s, his passion for food began to loom large. First, he got deeply into barbecue (he was on the “team of the year” at the Memphis World Championship Barbecue Cooking Contest in 1991), and then moved onto haute cuisine.

“My career at Microsoft really was getting in the way of my cooking,” said Mr. Myhrvold. After leaving Microsoft in 1999, he launched Intellectual Ventures, an invention and patent firm, and in 2007, with help from two young, scientifically minded chefs, Chris Young and Maxime Bilet, he began work on the book. When publishers balked over the size and scope of the project, Mr. Myhrvold said, he ditched the conventional route and decided to self-publish through his publishing company, the Cooking Lab.

Among the book’s revelations: Expensive pots and pans are a waste of money. Organic food is no healthier than non-organic. Black coffee cools off faster than coffee with cream.

We pored over the book and selected some of our favorite counterintuitive nuggets of wisdom. You’ll never think about frying, boiling or making pizza the same way again.

To Pre-Order “Modernist Cuisine: The Art & Science of Cooking,” Please Click Here!

PROBLEM #1: Your pan-fried food comes out soggy and greasy.

SOLUTION: Use more oil.

Before shallow-frying, pour oil into a pan that is equivalent to nearly half the depth of your food. Heat it well and fry the food. When done, drain on a rack and blot excess oil with paper towels. The food will be crisp and less greasy than if you had skimped on the oil.

WHAT’S GOING ON: When food heats, water escaping from the food creates a tiny layer of steam that lifts the food off the bottom of the pan. If there’s not enough oil in the pan, the food will not make contact with the oil. That means that instead of frying, it steams, and then merely absorbs the oil, sponge-like, upon contact. With a thick enough layer of oil the food will have full surface-contact with the oil and will fry—and properly fried food does not actually absorb much oil.

PROBLEM #2: The first batches of your deep-fried food don’t come out crispy enough.

SOLUTION: Use a bit of old oil.

Each time you deep fry, cool down the used oil and keep a couple of tablespoons in the refrigerator. Next time you deep fry, add about a tablespoon of the old oil to the pot along with fresh oil, and bring it to temperature for about 10 minutes before frying.

WHAT’S GOING ON: It’s a “free-radical reaction.” When deep-frying in perfectly fresh oil, escaping water from the food creates a barrier of water and steam. This prevents even browning. However, after several batches of food have had contact with the oil, free radicals begin to break down the oil into natural emulsifiers, changing the oil’s chemical structure and allowing it to get in closer contact with the food.

PROBLEM #3: You love Neopolitan-style pizza, but don’t want to invest in a brick oven.

SOLUTION: Make an oven out of a steel sheet.

Get a ¼-inch-thick sheet of steel from a metal fabricator (Google a local one), have it cut to the size of your oven shelf and insert it in the rack closest to the broiler. Preheat the oven at its highest temperature for ½ hour, then turn on the broiler and slide your pizza onto the metal plate. It should emerge perfectly cooked in 1.5 to 2 minutes.

WHAT’S GOING ON: Pizza in a brick oven cooks at about 800 degrees—way hotter than the highest setting of most home ovens. The metal sheet is more conductive than a brick oven’s stone, so it can cook just as fast at a lower temperature.

PROBLEM #4: You can’t make perfect fish.

SOLUTION: Broil it in wine.

In an oven-proof pan, lay a piece of fish on a bed of onions, fennel or another aromatic. Pour wine to nearly cover the fish, leaving only the skin uncovered. Place the pan under a hot top-heated broiler and cook until the skin is crisp; the exact timing will vary widely depending on the thickness of the fish and other factors. Remove from broiler, insert a digital thermometer and wait until the fish reaches the desired temperature (somewhere between 120 and 130 degrees is often optimal). If the fish does not reach temperature, heat the pan gently on the stove top until it does. The fish will be tender, with crispy skin.

WHAT’S GOING ON: “Evaporative cooling” is at work here. The alcohol in the wine evaporates so rapidly that it cools the wine, keeping it from getting too hot and overcooking the fish. Meanwhile, the broiler crisps the skin to perfection.

PROBLEM #5: You want homemade chicken stock, but you don’t have eight hours to kill.

SOLUTION: Chop small to chop time.

Pulse the ingredients (typically, carrot, onion and celery) in a food processor until very finely diced; remove vegetables, add boneless chicken pieces and puree. Chop chicken wings into tiny pieces. Brown all the chicken, then add vegetables and cover with water. Simmer for an hour. The stock will attain the same flavor it would have taken 8 hours with large chunks.

WHAT’S GOING ON: “Fick’s first law of diffusivity” is at work. This principal indicates that flavor molecules have a shorter distance to travel if the pieces of food are smaller, and thus will be extracted more quickly.

(This article has been corrected. The book-information box initially omitted co-authors Chris Young and Maxime Bilet.)

Write to Katy McLaughlin at katy.mclaughlin@wsj.com

Source: http://online.wsj.com/article/SB10001424052748704709304576124353978673570.html

Does Business Franchise Fail?

Posted: 01 Nov 2009 04:11 PM PST

THE TOP 15 FRANCHISE FAILURES 

The recession has hit franchise owners particularly hard, with the Small Business Administration (SBA) reporting record loan default rates for 2008-2009. According to the SBA, individuals who took on SBA loans to finance a franchise had a 43% higher failure rate than in 2007. In total, those franchise losses cost the SBA $93.3 million last year – nearly 170% higher than the year before. Since 2004, franchise loan defaults have increased by nearly 10% (from 3.1% to 13.4%), highlighting that franchise owners have had an increasingly difficult time making a successful go of their new ventures. Sorting through the 2009 Franchise Coleman Report we were able to determine the franchises that had the highest SBA loan failure rates in 2008.

1. Noble Roman’s Pizza

Billing itself as “The Better Pizza People,” this Indianapolis-based franchiser has had a tough time selling that proposition to customers. While the company reported a 30% net income increase in Q1 of 2009, Q2 total revenues were down more than $500,000 from the comparable period in 2008. Maybe that’s why 53% of all owners with SBA loans defaulted in 2008.

2. PJ’s Coffee and Tea Café

PJ’s Coffee and Tea Café started out as a small business in New Orleans 30 years ago and only recently began selling franchise rights across the south, southeast and southwest. It might want to stick to Cajun country – 50% of the franchisees failed on their SBA loans last year.

3. Super Suppers

At the height of the market, working families expanded their spending to include luxuries such as cleaning services, lawn services and even assemble-your-own dinner services. Super Suppers jumped on the concept and its franchise growth was exponential between 2005 (40), to 2006 (152), and 2007 (206). However, the growth stalled with no new franchise owners coming on board in 2008, and existing owners with SBA loans began failing at a quick pace – 42%, to be exact, in 2008.

4. Figaro’s Italian Pizza

Figaro’s has been in business for 28 years, but most of its franchise owners aren’t likely to reach that same anniversary. One-third defaulted on their loans, unable to grab enough of the industry’s $32 billion in annual revenues.

5. New York NY Fresh Deli

Perhaps it was the low single-site franchise fee ($17,500) that attracted new business owners, but it was low revenues that led to closed doors. Thirty-one per cent defaulted on SBA loans in ’08.

6. Amazon Café

This franchiser offers smoothies, wraps, salads, soups, juices and more, but apparently not enough more to keep all operators in business. Thirty per cent failed in 2008, and more than 52% have defaulted on their SBA loans since 2000.

7. Simple Simon’s Pizza

Simple Simon’s grew from one store in Tulsa to a network of 220 restaurants nationwide since 1982. However, nearly 30% of store owners who took on an SBA loan to finance the start-up have defaulted. Perhaps selling pizza isn’t quite so simple after all.

8. Snip-Its

The Snip-Its children’s hair salons ranked 30th on the Franchise Times’ 2007 list of 55 fastest growing franchises, but two years later that growth has stalled. Thirty per cent of store owners with SBA financing failed to repay their loans in 2008.

9. U Build It

Seeking to grab a share of the market that made Lowe’s and Home Depot household names the U Build It franchise offers owners an opportunity to serve as “construction consultants” for DIYers interested in building or renovating their own homes. But when the housing market collapsed, it shouldn’t come as a shock that 27% of their franchisees reneged on their SBA loans.

10. Bellacino’s Pizza

If you’re a Facebook user, you can become a Bellacino’s Pizza “fan.” Unfortunately 26% of Bellacino’s owners that took on SBA financing couldn’t get enough regular fans to stay current on their debt payments. That number closes in on 30% dating back to 2000.

11. Blockbuster Video

While Blockbuster was able to fend off brick and mortar competitors, it has struggled to maintain market share since Netflix and Redbox changed the rules of the game. In 2008, one in four store owners with SBA loans failed to repay their debt; that number jumps to a sobering 38% since 2000.

12. Pizza Factory

If this list proves anything, it should be that entrepreneurs might do well to avoid pizza franchises. Twenty-four per cent of Pizza Factory owners took a pass on repaying their SBA loans in 2008, and that number jumps to 43% if you look back to 2000.

13. Pro Golf

With a rising unemployment rate, workers aren’t knocking off early to hit the links. Perhaps that’s what led to 24% of Pro Golf franchise owners defaulting on their SBA loans. But the fact that 64% of all owners have failed to repay their loans since 2000 makes you think that perhaps the business model is the real news, not the recession.

14. Conoco Service Station

While ConocoPhillips Company is a Fortune 500 company, its service center franchise owners (more than 3,100 operate under the Conoco, Phillips 66 and Union 76 brands) are struggling. More than one in five (22%) have defaulted on their SBA financing commitment.

15. Keva Juice

Keva’s product isn’t a “blendsation” everywhere. Twenty-two per cent of these smoothie store owners didn’t raise enough revenue to repay their SBA loans last year; more than one in four (26%) have defaulted on their loans since 2000.

Conclusion

The moral of this story? If you’re going to take on an SBA loan to finance your franchise, take a close look at which fellow entrepreneurs failed before you face the same fate.

Source:

http://finance.yahoo.com/career-work/article/108045/top-15-franchise-failures?mod=career-selfemployment

How to Make Ice Cream – Chocolate Parfait?

Posted: 05 Sep 2009 08:31 PM PDT

Ice Cream – Chocolate Parfait Recipe

Ingredients:

  • 3 scoops chocolate flavor ice cream
  • whipped cream
  • chocolate syrup
  • crushed pineapple
  • chopped peanuts
  • maraschino cherries

Procedures:

  1. In a tall glass, squirt chocolate syrup on sides.
  2. Place scoops of ice cream on top of each other.
  3. Top the ice cream mound with
    whipped cream.
  4. Put a spoonful of crushed pineapple, sprinkle with nuts and top with cherry.
  5. Squirt some
    chocolate syrup on top.
  6. Serve.

How to Steam Chicken?

Posted: 19 Sep 2009 07:55 PM PDT

Steamed Chicken Recipe 

Ingredients:

  • 1 whole chicken
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 5 tablespoons light soy sauce
  • 2 tablespoons sesame oil
  • salt and pepper for rubbing
  • ginger roots, shredded
  • coking wine

Procedures:

  1. Clean chicken and rub with salt, pepper and garlic. Stuff some shredded ginger, onion and garlic inside the chicken. Refrigerate 30 minutes.
  2. Place the chicken in a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  3. Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic and shredded ginger. Stir in soy sauce, sesame oil and cooking wine and remove from heat. Scoop over the chicken to serve.
  4. Garnish with scallions.
  5. Serve!
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