Guinness Recipes

Do you like Guinness? Do you love eating? Combine both of these by cooking some comfort foods with Guinness. Here's an example recipe:

Welsh Rearbit with Guinness

I was brought up in Wales and learned very early to make a Welsh Rareb, which essentially is a fancy form of cheese on toast (or grilled cheese without the top piece of toast). However, after searching the web I found a recipe for an Irish version of this delightful treat.

While it is similar to cheese on toast, it is far richer and has a more 'liquid' consistency. It is considered, in my opinion, a comfort food, and is a great and healthy snack for kids.

Here's the recipe:


2 tablespoons of butter (or margarine).
2 tablespoons of plain flour (used to thicken).
1 teaspoon of mustard (I use a mild French mustard, but you can use your own favorite).
1 teaspoon honey (not necessary for the recipe, but adds a dessert sweetness).
1/2 cup milk.
1/2 cup Guinness (if you do not have Guinness, any stout will do).
1 cup Cheddar cheese, grated (you can use your favorite cheese).
Salt and pepper.

Cooking instructions

Melt butter and slowly stir in flour, ensuring no lumps form.
Cook on a low heat until it turns slightly brown.
Remove pan from heat and slowly mix in the milk.
Return to heat and stir gently until the liquid thickens.
Add mustard, honey and Guinness.
Cook on a medium heat for 2-3 minutes.
Turn down the heat to low setting and add the cheese, gently stirring until melted.
Spread over toast and brown slightly under a grill

Source by Simon M Cook

The Good Days Are Back

Well, the house may not be completed inside or outside however it sure smells good with Pam’s baked breads. Today she made bread to eat with dipping oil, braided bread and a small pizza. All I can say is good times have returned. For those who may not be familiar with dipping bread it is usually small pieces of bread sliced up to allow one to dip the bread into an oil and eat it in one bit. Generally, you could consider dipping bread to be a sort of flat bread or in some cases you could use normal white bread cut into cubes. I personally prefer the baked flat breads. In this case Pam made fancy dipping bread with spices on it.

The dipping oils used consist of an olive oil base with spices saturated into it. The longer you leave it sit the better it gets. You can purchase multi-containers of dipping spices in stores such as Kitchen Connection, etc. The price of the spices is very reasonable running approximately $6.00 or so. In the cylinder you get several different spice varieties which adds greatly to you enjoyment of the dipping session.

Her other loaf of bread was made into a braided loaf similar to Italian bread or Baggett style. There was no favors (spices) added so it should be excellent for adding some ham and cheese to or for that matter eating it simply with some homemade butter. Any type of homemade bread is usually far superior to the store bought versions. At least you won’t hear me complain.

Her pizza was a simple cheese style pizza with added spices on it. Now, I am not a pizza fan however this pie tasted good. It had some delightful flavor in it and the marinara sauce she used was not harsh as the normal pizza sauce. All in all it came out very good for an experiment. Well worth keeping.

Finally, with all these delightful treats I decided to drink a few glasses of wine, grab my dipping oil and the dipping bread and spend some time on the front porch. It was a relaxing experience and since I will be getting my lawn mower back from the shop late in the afternoon, I will likely postpone cutting the grass until tomorrow. You know what that means, more dipping bread with oil along with a few extra glasses of wine. Life can be so great when you want it to be.

Source by Joseph Parish

Lots of Information to Share? Prepare an Information Sandwich

In our "communication overload" society, copywriters and marketers are trying willingly to reach an information-hungry audience in a very competitive environment. Millions of words and images compete for a very finite amount of comprehension and retention "brain space." It is the job of the effective communicator to bridge that ever-widening span with information that communicates clearly, quickly and correctly.

Today's information audience is trying to glean what it needs from an ever-growing number of information providers. News has been reduced to snippets and sound bites, aiming to grab the viewer or listener in a "drive-by newsing." Those who want more information in greater detail are usually relegated to newsmagines or other periodicals which provide greater depth and breadth to the topic in which they are most interested. In order to attract your audience and hold them for the duration of your message, try constructing an "Information Sandwich" to communicate your most salient points and draw your message's recipient into a position to get further information if they so desire.

For the purposes of our illustration we will describe each element in the order a sandwich is assembled. Here's how it works:

The Bread: This is the part of the story that holds your message together. By putting together a brief outline that describes the most critical elements of your story, you can determine what / is the most important aspect (s) of your story that you simply can not do without. The bread part of your Information Sandwich will allow you to transition effectively from your headline to the heart of your message. The bread will typically consist of supportive facts or statements that support the stated premise of what you are trying to achieve. Typically, this would be no more than 4-5 facts or selling points – you are not making a "Dagwood Bumstead Special" here – your goal is to catch the reader's attention, draw them in, give them enough information to what their appetite, and provide them the means to gather more information if necessary. Remember – provide information in short, targeted "bites' to make your points quickly.

The Dressing: This is your headline and subhead. Just as the dressing gains a real sandwich by heightening the flavor of the meat and bread, the dressing of your Information Sandwich will serve the same purpose. A well-thought out headline can communicate more in a few words than some article articles. What's more, the right title can accomplish three things very quickly:

1.) It can catch the reader's eye.

2.) It can provide a clear lead-in to your story.

3.) It can compel the reader to choose your information over many others. The subhead, if available, can further embellish the title and pull the reader in if the headline does not quite do the trick.

The Meat : This is the true "heart" of your message. In a nutshell, this the centerpiece of what your whole "information Sandwich" is. This is what you want your reader to understand is the Most Desired Action. If your sandwich's bread and dressing are in place, you'd better have enough meat to leave your reader with a good taste in his / her mouth. Too often, messages are "all flash and sizzle with no steak,"

By stressing brevity and clarity, you will spend less energy on "overselling" and more on communicating. You always want your reader to feel satisfied, but wanting more at the same time. The right mixture of well-chosen ingredients are the heart of any successful recipe. Use this formula on your next information project and test it on a few "hungry minds." You might find it will "hit the spot" in communicating your message effectively.

Source by Greg A. Marshall

Guides in Choosing Kitchen Tools and Machine Devices

When you purchase a kitchen appliance or tools, it can be hard to make a decision exactly on what you are searching for and how much you feel like spending money for it. Here are immediate guidelines to assist you picking out the mini blender that is right for your kitchen and home.

The cost range on these mini blenders is considerable and you can have it in good condition. With its low priced value, you can obtain a very simple machine for about 15 dollars. With the high cost, you can spend as much as 150 dollars on such a product. It is clear, there is some product part in there; brand name and materials do not make up for the difference among the most luxurious and most affordable models.

Let us focus about the fundamental models for mini blender devices. The simplest possibly do not have numerous speed or control settings. They may have a single switch that you hold down for blending or press on frequently for chopping. Some may not have a switch, but you may have to turn the bowl lid to start the motor. The smaller amount you pay, the smaller the blender will be. These will work for very essential recipes, but on the whole, the blade quality, motor durability, and materials will not be last for many years of normal usage.

On the other hand, you have blender processors with much variety of purpose and advance features. They may have the ability to not just mix, but also to chop and even crush. They frequently come with different pre-set power levels or speeds to decide from. Some have extra accessories for the different functions, and may even include a tube for feeding in the food. The materials also do create a difference in value. With expensive mini blender, you are more likely to discover materials like stainless steel and glass, and the blades must be sharper and last longer.

On the other hand, you not need to waste 120 dollars to get a decent model of this kitchen device. A lot of individuals are quite happy with a cheaper mini blender for their kitchen purposes.

Source by Brian E Adams

Fruit Cake Recipes – Make Some History!

With Christmas right around the corner, many people are turning their attention to the making of fruit cakes-that much maligned and often scorned delicacy that is associated with holidays and weddings. Fruit cake has been made for thousands of years, but it's only in the last 80 years or so that it's becoming a running Christmas joke; This is because the fruit cake that is mass produced and sold in stores is dry, hard and tasteless.

Fruit cake has been made since the days of ancient Rome in one form or another. It was not called "fruit cake" until the Middle Ages when people began to put preserved fruit, spices and honey for sweetness in the cakes. When the American colonies became a source of cheap and abundant sugar in the 16th century, people in the colonies and Europe discovered that fruit would keep for a long time when preserved with a large concentration of sugar in sugar-water syrup. An excess of preserved fruit was created which, in turn, made the preserved fruit cheaper and made the baking of fruit cakes more popular. Nuts were not used much in fruit cakes until the 18th century when Europeans started putting nuts in the cakes at harvest to ensure good luck and a good harvest the next year.

There are so many different kinds of fruit cakes and ways to make them; the recipes for them would quickly fill a very thick book! Recipes for fruit cakes vary broadly depending on the country they come from and the fruit that's available in that country. There are countless fruit cake recipes from the United States, because we grow so many different kinds of fruits and nuts. The most popular recipes here are light fruit cake and dark fruit cake; so named because of the color of the fruits and nuts used in them. There are also fruit cake recipes that have been handed down from mother to daughter over the generations and are an honored part of the Christmas traditions for their families.

A fruit cake that's made with care by hand and allowed to age tastes and looks splendid and is a testament to the baking skills of the person that made it.
Fruit cakes are at their best when they're well made in advance of the holidays. They need a period of time, usually a few weeks to a few months, to age properly. When a fruit cake is stored it picks up the flavor of the liquor or juice it's soaked in; this also makes the fruit cake much moister and helps to reserve it. And, as the flavors of the different fruits and nuts in the cake intermingle it contributes to the delicious signature taste fruit cake has.

So, try your hand at baking a fruit cake this holiday season. You'll be making a little bit of history!

Source by Janet Keene

The Culinary Delights of France

French cuisine is reputed to be the finest in the world and has greatly influenced the cooking methods of western cultures. Regional cuisine reflects traditional recipes where different cooking styles and ingredients are used, such as the use of butter in the north and olive oil in the south.

Different types of cuisine

The variety of food eaten by French people can be realized by following the 4 course meal that usually take place on the French table. Bread and wine are always present and the meal consist of the “entrée” or opening meal, the “Plat principal” or main course meal. The “Fromage” or cheese meal follows next, itself followed by the Dessert dish.


There are five main types of bread known to the French eater.

  • Pain de champagne – the bread, known as country bread or French Sourdough is a large round bread made from rye instead of wheat flour.
  • Brioche – a puffy loaf cause by the use of a large amount of eggs and butter and also brandy and sugar to accentuate taste.
  • Baguette – a famous crisp bread prepared from ordinary lean dough, having a length of 26 inches and a diameter of 2 to 2.5 inches, used mainly for making sandwiches and served with cheese, dunked in coffee or chocolate.
  • Boule – a loaf that looks like a squeezed ball prepared from any type of flour. Traditionally, it has a soft inner part and a crunchy crust and can be made in different sizes.


  • Croissants – these are made from ordinary dough, eggs, butter, sugar and milk and are eaten as an entrée. They are similar to a puff pastry.
  • Quiche Lorraine – a pie filled with custard, cheese, meat an/or vegetables. It originated from Germany but has now become a French dish.
  • French onion soup – called Soupe à l’oignan in French and consists of onion, broth and meat. It had its origins in Roman times as fare for the poor but has gained a place as a national entrée dish.
  • Duchesse(s) Potatoes – a classic breakfast dish with a shape similar to a meringue. They are seasoned and baked with egg yolk and butter.

Main course

  • Beef Bourguignon – similar to a stew dish with the meat marinated in red Burgandy wine mixed with beef broth, bouquet gami, onions and garlic.
  • Bouillabaisse – a typical Marseille fish stew dish which combines five species made up of the scorpion fish, shellfish, sea robin and European conger.
  • Cassoulet – a slow cooking casserole dish coming from the south of France with pork, sausages, duck or goose but rarely mutton, simmered on the fire.
  • Cog au vin – one of the most famous French foods, featuring braised chicken prepared in Burgundy wine and cooked with mushrooms and lardons.

Cheese meal

  • Camembert – The cheese is made from unpasteurized cow’s milk and ripened by fungi for 3 weeks before it is cut into manageable circular sizes. It is often eaten raw with wine, meat and bread.
  • Brie – this cheese hails from the Ile-de-France region. It is also made from cow’s milk. It is pale in colour with an outer white layer of mold. It is usually served with coffee or as a breakfast meal.
  • Roquefort – this is a blue cheese made from sheep’s milk and is native to the region of Roquefort-sur-Soulzon.
  • Valencay – a cheese from the Berry province made from unpasteurized goat’s milk. Its texture is soft. The blue colour comes from the action of molds while maturing.

Cheese is particularly good in Northern France due to ideal weather conditions for the grass that feeds the cows…

Desserts and pastries

  • Crème Brûlée – the dessert is traditional with a vanilla flavor.
  • Madelaine – shell-shaped sponge cakes made from flour, eggs, almonds and sugar.
  • Éclair – a pastry made from choux dough and cylindrical in shape with cream filling and topped with icing.
  • Tarte Tatin – a tart dish made from fruits, butter and sugar.

Source by James E Harrison