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Best Recipes: Chicken with Apples Ingredients 1½ cups quick-cooking rice 2 large onions, thinly sliced 250g snow peas, trimmed 1 large red cooking apple, cored and coarsely chopped, not peeled 2 tbsp curry powder 1 tbsp plain flour ¼ tspn salt 1 cup... "Cooking with Love- Just in Time for Valentine's Day" “Cooking with Love in the Kitchen - Just in Time for Valentines Day" ♥ by Marybeth Gregg --------------------------------------- Remember when you made a homemade card for your first girlfriend or boy friend and they were so happy they ... Detoxification By Using Juice Diet Therapy Nature cure depends for effectiveness on elimination of the toxic substances causing the condition, whereas the more dramatic results of the orthodox physician are more concerned with the suppression of the symptoms. For conditions which... Epicure's seven steps for healthy living EPICURE'S 7-STEP PROGRAM TO HEALTH Here at Epicure, we believe it is important for people to not only evaluate their fitness by the bathroom scale, but also to focus on increasing their health and their overall physical, emotional and mental... Honey Dijon Glazed Ribs Makes 4 Servings 3-4 pounds pork back ribs 1 cooking onion (chopped) 1/4 cup Maille Red Wine Vinegar 1 stalk celery (chopped) 1 bay leaf 1 tsp. peppercorns Maille Honey Dijon Mustard Place ribs in a large pot and add...         Asparagus Crepes Crepes are a wonderfully versatile food that can be enjoyed for breakfast, dinner and even appetizer. Here is an asparagus crepes recipe that can be served as either an appetizer or coupled with soup for a light lunch. Asparagus Crepes 18 Small Crepes, about 2 inches in diameter (recipe below) 1 Bundle of tender young asparagus spears, or a package of frozen asparagus spears 5 oz Creamy cheese with herbs, such as brie with herbs 1 Tbs Butter 1 Tbs Extra Virgin Olive Oil Break the ends off asparagus so the tips are about 3 inches long. Cook the asparagus tips in a skillet with the butter and olive oil until tender crisp. Spread the softened room temperature cheese on each crepe. Place one asparagus spear on each crepe. Roll the crepes. Serve at room temperature. To make the crepes. 1 Cup Flour ¾ Cup Water ¾ Cup Milk, whole or 2% 3 Eggs 2 Tbs Butter, melted and cooled ¼ tsp Salt Whisk the eggs until foamy then add the rest of the ingredients and whisk until smooth. Cool in the refrigerator for about 1 hour. Remove from the refrigerator and stir. The batter should be the consistency of heavy cream. If the batter is too thick stir in 1 tsp of water at a time. If the batter is too thin whisk in 1 Tbs of flour at a time. Cook the crepes like pancakes in a small skillet or crepe pan. You may need to tilt the pan from side to side in order to spread the batter into a thin crepe. When the first side of the crepe has browned flip the crepe for just a couple seconds. Use the first crepe as a test; they are easy to make just practice a bit. Two tips when cooking crepes do not allow the skillet get too hot and separate the cooked crepes with a piece of waxed paper or parchment paper so they do not stick to one another. About the author: Shauna Hanus is a gourmet cook who has launched the Recipe of the Month Club. The Recipe of the Month Club is the perfect gift for all the people on your list who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com