If you like white sauce pizzas like me, then you will agree that the idea of having three great cheeses melting on one pizza is more than enough to convert any tomato sauce devotee into a believer of the white sauce. But what makes white sauce pizzas interesting is not the pie itself, but the cheese the perfect trio of Due Latte, Fontina, and Buffala Mozzarella.

Every home has a pizza box stashed somewhere. It a favorite dinner for almost all Americans and has already solved thousands of dinner problems. The idea of being able to call a delivery on your way home or while waiting for your kids from school is just a relief.

Ask any chef and the answer is the same the secret ingredient that makes a pizza plain delicious is the cheese.

Have you ever asked yourself how your favorite pizza would taste like if there was no cheese? Perhaps something close to tomato sauce on flatbread, yes?

Picking the right kind of cheese on your pizza is as crucial as making sure that the oven is at the right temperature. So in order for you to have only the best tasting pizza possible, make sure that you use only the best cheeses for your pizza.

Fontina - cow’s milk cheese

A kind of Italian cheese, Fontina cheese can be semisoft or firm depending on where it is from and how long it has been aged. It can be mild and creamy, as well as pungent and intense. Fontina cheese is very popular in several Italian dishes.

All Fontina cheeses must be made from cow’s milk. The milk has to be raw and fresh. It melts really well without ruining its milky flavor, which is why this is a must-have for every pizza. Buy Fontina.

Due Latte or Robiola - sheep’s milk cheese

Due Latte cheese comes from the south of Alba in Northern Italy. Most of the Due Latte cheese sold in grocery stores today is a blend of cow’s and sheep’s milk.

Due Latte cheese is neither salty nor intense. It is creamy and mild, complimenting the incredible milky tone set by the other cheeses. Buy Robiola Due Latte.

Buffala Mozzarella - buffalo

Buffala Mozzarella cheese will fill that intended spot of mozzarella in every pizza, while adding a more milky taste that cow’s milk mozzarella cheese sometimes lacks. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. Not only that, it is richer and much sweeter as well.

The Due Latte, Fontina, and Buffala Mozzarella are the three best cheeses to use in your pizza. Perhaps these cheeses are all great in melting, or perhaps their different tastes compliment each other and strike a perfect balance. But either way, using all these three cheeses will make your pizza phenomenal.

Check out these cheeses at your trusted cheese shop.

Made from unpasteurized cow’s milk, the Parmigiano Reggiano is partly skimmed and is medium-fat. Traditionally, it is made made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano is naturally prepared, and no chemical preservatives or artificial additives are used. The Parmigiano Reggiano is a living product capable of maturing and evolving in flavor, just like any fine wine.

The Parmigiano Reggiano is a simple tasting cheese, and can stand on its own. Simply break off small chunks, make paper thin silvers or cut it into bite size slices, and you are ready to serve! Although its taste is simple, it can complement a wide range of flavors as well.

This cheese is a staple for every Italian athlete’s diet, because it has protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But what makes this cheese very interesting is the way it is opened, or “cracked” from the wheel.

If you have not seen a Parmigiano Reggiano cut open or if you are wondering how the cutters were able to get through such craggy and ragged wedges, well do not be surprised if I tell you that those wedges are there for a reason. Some people consider breaking into a 24-month old wheel of Parmigiano Reggiano like “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano needs to use a particular set of tools five different types of knives to ensure that the internal crystalline structure and crumbly texture is preserved and intact.

Carefully crafted by artisans, each wheel of the Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and sound judgment the maker decides every stage of production with his fingertips. That makes the Parmigiano Reggiano more than just an ingredient for good pasta, but a product of an intimate process. So don’t stop grating. Try the Parmigiano Reggiano cheese today!

It can be difficult to create standards for cheese because each kind has a unique range of characteristics, and a cheese that does not meet the requirement will not taste good and will be inferior. For example, cheddar cheese is low in moisture and pH content, while a good soft blue cheese is the total opposite.

Regulations exist in order to assure the consumer that the cheese he will purchase is authentic. France, one of the pioneers in making natural cheeses, started granting certain regions monopolies on the production of certain kinds of cheeses. And because cheese is made for human consumption, extreme care is taken to make sure that the raw materials are of the highest quality, all the more if the cheese is intended for export it must meet particularly stringent quality control standards.

The Appellation of Controlled Origin or appellation d’origine controlee is a label that indicates that an agricultural product is from a specific region, maintaining a certain set of standards local to that region. Typically, food from a certain region must also be produced in a particular way to qualify for the appellation label there are national inspectors who will make sure that the food producers comply with the standards and maintain quality.

However, not all products in the market have the appellation of controlled origin label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers can be sure that the products that they buy are not cheap counterfeits or knockoff versions.

Wines and cheeses are usually the items labeled with an appellation of controlled origin, and one particular type of cheese that has this distinct mark is the Gruyere Cheese. It is a creamy, pale cheese that has small holes and with a slight granular taste. Unlike most Swiss cheeses, the holes found on Gruyere cheese are about the size of a pea and are widely immersed within the cheese. Its taste is also different from other Swiss cheeses, but is not strong or overpowering. That means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. You can have it sliced or grated, depending on your desired effect.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. You would not want to serve your guests run of the mill cheese, right?. Check for the appellation of controlled origin seal. Order Gruyere cheese today!

Read more articles on Gruyere Cheese.

According to the Center for Science in the Public Interest (CSPI), cheese is giving Americans heart attack each day. And according to the same research, most of the fat that Americans get is from the cheese in their food.

One type of cheese that is getting the attention of the health conscious is goat cheese. Goat cheese is known for its tangy flavor, but what most people do not know is that it is much healthier than the regular cheddar cheese.

Try the Cappello del Mago cheese fast.

One type of goat cheese is the Capello del Mago cheese. It is made by the Giancula family in a small town in Peidmont, Italy. Every piece of the Capello del Mago is considered as a work of art. A bit crumby and creamy, this cheese is so full of flavor. Plus, it tastes perfectly in the mouth with the right balance of flavor and acidity.

The Cappello del Mago cheese is shaped like a drum and is sold in per-pound wheel. Its natural mold rind has a lot of healthy yellow mold in it. The Cappello del Mago cheese is neatly wrapped in straw and brown paper, sealed nicely by wax. Because it is considered as one of the best goat cheeses, the Cappello del Mago cheese received awards in Valsesina and Piedmont in 2008.

The Cappello del Mago cheese is a great alternative to regular cheese because it has low calorie and fat content. Goat cheese only has 80g of fat and 6g of calories per ounce, while regular cheddar cheese has 100g of calories and 10g of fat per ounce. From that alone, you can tell that the Cappello del Mago cheese is the healthier choice.

Aside from having less fat and calorie content, the Cappello del Mago cheese is also a good alternative for people who are lactose intolerant. Since fat molecules in goat cheese are much shorter, they are more digestible and lighter to the stomach. But even when the Cappello del Mago cheese is low in fat and calories, it is still very high in calcium and other minerals.

With lower fat, lower calories, and high calcium, doesn’t that make the Cappello del Mago cheese a much healthier choice? What do you think?

Read more about the Cappello del Mago cheese.

A frozen smoothie can be made from just about any type of fruit. Popular choices are berries, bananas, pineapple and peach. Simple smoothies that include just one type of fruit are great, but these summer drinks really shine when you start to combine your favorites. Start with some fruit and flavors that you know your child loves. Got a child who likes strawberries and vanilla ice cream? Make a smoothie from frozen strawberries and vanilla yogurt along with a bit of juice or milk. If your child likes bananas and absolutely loves chocolate ice cream, blend some frozen slices of banana with chocolate milk.

From there, once you have them hooked on smoothies expand their flavor horizon by including various other types of fruit including strawberries, mangoes and various melons. Don’t be afraid to add a little sugar or honey to the smoothie to make it taste good.

My daughter’s favorite right now is this strawberry pineapple smoothie recipe, but she also enjoys a yummy banana smoothie or even mango and pineapple ones. Give a few different smoothie recipes a try and I am sure you find one that your kids will love.

If your child isn’t big into milk and yogurt, make a smoothie with orange juice instead. You can of course also use soy or rice milk to make these delicious treats. Don’t forget to make your own smoothie by the way. Your body can use those vitamins just as much.

As you and your kids get more and more into smoothie making, consider adding some vegetables to the mix as well. Carrot juice is a great starting point. Cucumbers, celery and even spinach are other good choices. You may want to skip the milk and yogurt in a smoothie made mostly from vegetables. Just add some apple juice or the likes instead.

Gluten Free Oatmeal Cookie Recipe

* 1/2 cup margarine
* 1/2 cup light-brown sugar
* 1/4 cup regular sugar
* 1/2 tsp vanilla
* 3/4 cups gluten-free flour
* 1/2 tsp baking soda
* dash of salt
* 1/2 tsp cinnamon
* 1 large egg
* 1/2 tsp xanthan gum
* 1 1/2 cups gluten free oats
* 1/2 cup raisins (you can leave these out)

Start by preheating your oven to 350F. Set out the butter or margarine so it has a chance to soften. Using a handmixer, combine the butter and both the regular and brown sugar in a large bowl. The egg and vanilla should be incorporated next. Take your time and keep blending until you have a smooth, creamy mixture.

Get out a bowl and add the flour, cinnamon, baking soda, xanthan gum and salt. Give those dry ingredients a good stir, then work it into the egg mixture. Last but not least stir in the oats and raisins until they are well combined.

Get a large cookies sheet and drop the cookies on, using approximately one tbsp of batter for each. I like to work with two large spoons to do this, but a melon scooper or small ice cream scooper work as well.

The cookies will need to bake for about 12 minutes. A golden brown color will let you know that it’s time to take the oatmeal cookies out of the oven. Cool them a bit, then move them to a wire rack to finish cooling. Keep them in an airtight tin if there are any leftover.

You will end up with two dozen gluten free oatmeal cookies.

If you don’t like making a recipe like this from scratch, you can also find delicious cookie mixes in all sorts of different flavors (including peanut butter, chocolate chip and of course oatmeal) at your local health food store and online. They are a good alternative. You can even find some gluten-free cookies, already baked and everything that taste pretty good.

In short, you do not have to give up on your favorite treats when you have to switch to eating gluten free.

And now, I would like to invite you to read about another yummy and healthy recipe. This one is for quinoa muffins which you can make gluten-free by using gluten-free flour. And here are more quinoa recipes for you.

The primary tastes in Thai food recipes are sweet, sour and salted while the dominant ingredients in the Thai food recipes are sharp Thai herbs and hot chili.

The best way to Mix Thai Dishes:
When Thais eat, they typically have 3-5 dishes on the table. They like to mix a piquant dish with a mild one and a sauce that is served with fresh and boiled veg.

Spicy Thai food recipes:
The hottest spicy dish, that you are most likely already acquainted with, is spicy soup with lemon grass called tom yum. Other hot dishes may be green curry with chicken or cut pork with sweet basil and chili. Deep-fried fish with spicy sauce is also preferred.

Mild Thai food recipes:
Both plants and beef dishes can be mild. It may be fried pork with garlic and black pepper, fried chicken with ginger, vegetarian soup with chopped pork, omelet and fried mixed vegetables.

Sauces Served With Vegetables:
There are many sorts of sauces in Thailand, but the main ones are either shrimp paste based or coconut milk based. Shrimp paste based sauce is among the chosen dishes among Thais and it’s served with fried mackerels.

The sauce is normally truly spicy since fresh chilies are crushed and mixed with the other ingredients. Thais eat the dish with lots of veg, both fresh and boiled. Coconut milk based sauces change depending on the essential ingredients. Prawns, salted fish, preserved crab and fermented soybeans are the most common.

1. Healthier Cooking

Let’s start with health, something that we all value highly. Do you ever wonder how to cook healthier? Well, pressure cooking is the answer. What is so healthy about pressure cooking is the steam. During the pressure cooking all the steam stays inside of the pressure cooker, meaning that you do not need too much extra water to boil the food in.

Also, the steams that comes out of the food gets back into the food again. The good stuff that you need from the food (I mean nutrients) stays in your food thanks to the pressure cooking process that keeps the steam inside. That is why the pressure cooking is the healthiest compared to other coking alternatives. I guess you would have heard about the bad impact of fried, baked and roasted food on your body.

Even normal cooking is not able to offer you that amount of nutrients as pressure cooked food. The healthy thing about the pressure cooker is also the fact that you will not burn anything. Well, unless you try really hard!

2. The Food Prepared With a Pressure Cooker Tastes Better

It is a steam that is the main factor of a better taste of food prepared with the pressure cooker. The actual food flavour is in the steam. Keeping the steam inside during the cooking makes food also tastier. That is the reason why food prepared in the pressure cooker has a full flavour and tastes better. The pressure cooker is designed to achieve higher temperature during cooking than a regular pan. The food is ready quicker and it does not overcook. Meat just falls off the bone and legumes get ‘creamy’ consistency. How delicious!

3. Time Saving

With a stainless steel pressure cooker you can save a lot of time as it is much quicker then normal cooking. The pressure cooker heats up much higher and quicker then other pans and also keeps the temperature for longer. This way you can get a ‘healthy fast-food’ :-)For example: Kidney beans in less then 10 minutes. Chicken falls off the bone in 15 minutes. Meatloaf in 20 minutes. Green peppers are done in 5 minutes. And I could go on…

I am sure you can think of better ways to spend your time then guarding pans in the kitchen. How about the next benefit of using the stainless steel pressure cooker.

4. Pressure Cooking Saves The Energy and Your Money

As you have just seen, using a pressure cooker will save you some precious time that you can either spend with your family, partner, kids etc. or you can dedicate that time to whatever you enjoy doing. Moreover it will save your energy.You will spend less gas or electricity when using a stainless steel pressure cooker as it heats up quicker and keeps the temperature with a minimum of a heat. The pressure cooker allows you to save up to 70 percent of the time and energy traditionally used in cooking rice, meat, and vegetables.Just imagine what will you do with that extra money that you don’t have to pay on your bill. That is quite significant, don’t you think?

5. Dishwasher Friendly

This last benefit will make your cooking even easier… You can put the pressure cooker into a dishwasher…nuff said!

At the moment there are massive discounts on a Stainless Steel Pressure Cooker here.

Here’s What You Need:

We’ll start with the equipment. You will need a blender to make good smoothies. No need to buy a special smoothie maker. Any all-purpose blender will work. A small, personal blender like the magic bullet is nice to have becasue you can customize each smoothie. A regular-sized blender is perfect for making big batches of smoothies.

Next you will need some frozen fruit. You can create your favorite frozen fruit smoothie with just about any type of fruit or fruit combination. Great fruit to start with is strawberry, peach and banana.

Consider adding some low-fat yogurt to your smoothies. They give it a nice tangy flavor and creamy texture. You can use any type of yogurt. I usually stick to low-fat versions to keep the calories in check. Another great option is thicker Greek yogurt.

You will also need liquid of some sort to thin things down. You can use water, milk or your favorite juice. Add just enough liquid to get the smoothie to the consistency you like. A good ratio to use is 2-1-1 (frozen fruit - yogurt - liquid). For a yummy strawberry smoothie blend 2 cups frozen berries with a cup each of milk and low-fat vanilla yogurt.

You may want to add a little less liquid to begin with and then add just enough more to get it to your favorite smoothie consistency. Optionally you can also blend some ice in there as well.

Let’s Start Blending :

Let’s talk about blending. I like to start with my fruit and yogurt and get it blended a bit before adding more liquids and ice (if needed). Pulsing seems to work best since it gives the larger fruit chunks a chance to sink back down in between blends. That way you will end up with a nice smooth smoothie.

If your blender starts working too hard, it’s time to add a little more liquid to make sure everything moves around well.

If you are planning on using a good bit of ice in your smoothie, start by chopping it in your blender first before you add any of the fruit or yogurt. This will make sure everything combines well and that you don’t end up with big ice chunks.

Of course you can also include some fresh fruit in your smoothie. If you do add a little ice as well to make sure your finished result stays frozen. For these frozen smoothies you can either buy fruit already frozen at the grocery store, or take your favorite fresh fruit and toss it in the freezer. It is very easy to freezer berries for example. Just put them in a freezer bag and freeze them whole.

I like to add frozen banana slices to most of my smoothies. Whenever you find yourself with a banana that’s getting a little too ripe, peel it, and then slice it. The banana slices go into a freezer bag and are popped into the freezer until I am ready to use them in a smoothie. Works perfectly and they give the smoothies an extra creamy texture.

Create a delicious smoothie with this strawberry smoothie recipe. Try it and you can find more smoothie recipes at http://healthy.hillbillyhousewife.com/category/recipes/smoothies

Many lasagna recipes fluctuations exist. Vegetable lasagna, lasagna without bechamel, chicken lasagna, meatless cheese lasagna, lasagna without any sauce ( just vegetables and / or beef ) or lasagna without the pasta. When making lasagna recipes, begin with the most important ingredient ( ragu, veggies, seafood, and the like. ), add a layer of bechamel, then one layer of pasta sheets and then the most important ingredient again. Continue till the cooker dish is full. End with a layer of pasta, spread some bechamel on top and splatter the cheese over it. Some recipes call for the bechamel to be mixed through the ragu or catsup, while others tell you to layer it between the pasta and the ragu. This looks to be based on personal preference and taste.

Besides sprinkling cheese on top of the lasagna, it’s also a smart idea to mix some through the bechamel sauce, to give the lasagna some cheese flavour thoughout instead of just on top. Turn the heat off under the bechamel sauce before adding the cheese, or the sauce will become rubbery. When it comes down to the pasta dough there’s a choice between home made pasta and store acquired dried pasta.

Since dried pasta is created with just water and flour and home made fresh pasta usually includes eggs, there’s a distinct difference in flavor and texture. The big difference nonetheless, comes from simplicity of use.

Making pasta from the start might be a lengthy process and needs a bit of practice to get it correct. Fresh pasta also must be precooked before assembling lasagna recipes.