Coming home to a delicious hot casserole on a cold winter's night is a wonderful experience. The mouthwatering aroma as you fill a bowl of your favorite comfort food will waft through your kitchen, exciting your taste buds. If you do not have the luxury of employing a personal chef -- and lets face it, most of us do not -- this can still be possible using a slow cooker.
A slow cooker gently cooks your meal over an extended period of time while you do other things. Before leaving for work simply place all the ingredients into the cooker and switch it on. Several hours later your completed meal will be piping hot and waiting for you to come home.
To make the most of your slow cooker here are five important tips:
1. Cheaper cuts of meat are best
It is common knowledge that cheaper cuts of meat, such as gravy beef or chuck steak, are more flavorsome than more expensive cuts. The only drawback is they are tougher and need to be gently cooked. Your slow cooker is perfect for this task, turning it into a delicious, succulent meal which will melt in your mouth. To maximize the flavor of your casseroles and stews cook cheaper cuts of meat on the low setting to gently simmer the toughness away.
2. Avoid opening the lid unless absolutely necessary
Each time you open the lid of the slow cooker hot steam and moisture escapes. This can reduces the cooking time by about 20 minutes. To avoid lifting the lid unnecessarily follow the recipe carefully, add additional ingredients quickly and avoid the temptation to take a peek.
3. Precook &/or reduce the size of the vegetables
Vegetables often take longer to cook than the equivalent size of meat. To avoid serving partly raw vegetables it's advisable to cut the vegetables into smaller, even pieces and place root vegetables such as potatoes and carrots on the bottom or against the sides of the dish for maximum heat. Onions also take awhile to cook so dice these finely or lightly saute them before adding to your slow cooker.
4. Reduce the amount of liquid if using a regular recipe
Slow cookers retain moisture as they cook leaving you with more liquid than when you started. As the meal cooks it produces steam, which condenses on the underside of the lid and drips back into the food. Unless you are using a recipe specially designed for a slow cooker you will need to reduce the amount of liquid to compensate. This does not apply to soup based recipes.
5. Brown meat and onions to maximize flavor
It is quite acceptable to place all of the ingredients directly into the slow cooker raw. However to increase the flavor of your meal it is advisable to brown the outside of your meat or chicken, and saute your onions before adding. By including this step during the preparation stage you will make your meal more flavorsome, as well as reduce some of the fat content.
By adopting these simple tips you can maximize the use of your slow cooker and produce mouthwatering, succulent meals with ease. Say goodbye to convenience meals and fast foods -- with a slow cooker you can have the luxury of a personal chef with one simple kitchen appliance!
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Saturday
How to Choose the Proper Cooking Oil
Understanding Fats...
While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats.
Saturated Fats:
Saturated fats are found in animal products and are converted into cholesterol by the liver. Butter, margarine, meats and dairy products are especially high in saturated fat. Saturated fat will elevate blood cholesterol levels and is associated with increased rates of heart disease and stroke. It is solid at room temperature.
Unsaturated Fats:
There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated and polyunsaturated fats do not raise blood cholesterol levels. Canola and olive oils contain the highest proportion of monounsaturated fat when compared with other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.
Trans Fats:
Trans fats are man-made or processed fats, which are made from a liquid oil. When hydrogen is added to liquid vegetable oil and pressure is added, the result is a stiffer fat, like the fat found in a can of Crisco. Trans fats are also called hydrogenated fats and are found in margarine and trans fat partially hydrogenated vegetable oils. Trans fats pose a greater risk of heart disease than saturated fats (which were once believed to be the worst kind of fats). While it is true that saturated fats (found in butter, cheese, beef, coconut and palm oil) raise total cholesterol levels, trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.
Partially Hydrogenated Fats:
If you have health concerns, read food labels to see if they list "partially hydrogenated oil" as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, crackers, cookies, pastries, deep-fat fried foods (including those from all major fast-food chains), potato and corn chips, imitation cheeses, and confectionery fats found in frosting and candies. All of these products contain unsaturated fats which can be damaged at high temperatures and converted to a trans fat.
Understanding the Difference between Refined and Unrefined Cooking Oils...
Refined Oils:
Refined oils are extracted by solvent extraction for further refining in order to produce clear oil that is free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils (greater than 450°F). Refined oils are bland and pale. They have negligible flavor and aroma which makes them ideal for preparing delicately flavored dishes. Use for baking, sauteing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying.
Unrefined Oils:
Unrefined oils are processed by cold-pressed and expeller-pressed methods. They carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F.
Various Cooking Oils and Recommended Use...
Some oils have low smoke points, which means that they will burn at low temperatures. These oils, typically called salad oils, are best used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. Other cooking oils have a high smoke point, which means that they can reach higher temperatures without smoking. These particular oils are ideal for deep-frying, pan-frying and sauteing. The information below will discuss various types of cooking oils and their recommended use.
Canola - Canola oil is a monounsaturated oil extracted from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in a refined form. It has a bland flavor and is recommended for deep-frying, pan-frying, sauteing, baking and preparing salad dressings. Its mild flavor and relatively high smoke point (400°F) make refined canola oil a good all-purpose oil. Of all the cooking oils, canola has the least amount of saturated fat (6%) and is the least expensive.
Corn - Made from the germ of the corn kernel, corn oil is almost tasteless and is high in polyunsaturated fat (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450°F, it is excellent for pan-frying and deep-frying because it can withstand high temperatures without smoking.
Olive - Olive oil is a monounsaturated oil extracted from tree-ripened olives. The color may range from light amber to green with flavors that range from bland to extremely strong. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed (a process using no heat or chemicals) and contains low levels of acidity. It provides the body with vitamins E and F. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Unrefined olive oil has a smoke point of 320°F and is recommended for baking, sauteing, stir-frying and wok cooking.
Peanut - Made from pressed, steam-cooked peanuts, peanut oil contains 18% saturated fat. It has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors. Frying with peanut oil gives foods a rich, nutty, roasted flavor. Refined peanut oil has a smoke point of 450°F and is recommended for stir-frying, wok cooking, pan-frying and deep-frying.
Safflower - Made from safflower seeds, safflower oil is pale yellow and almost flavorless. It has more polyunsaturated fat that other oils (78%) but lacks vitamin E. It is considered a good, all-purpose cooking oil. Safflower oil is a favorite for salads because it does not solidify when chilled. Refined safflower oil has a smoke point of 450°F and is recommended for deep-frying, pan-frying, sauteing and baking.
Sesame - Made from pressed sesame seeds, sesame oil is high in polyunsaturated fat (43%) and monounsaturated fat (42%). It comes in two varieties, light and dark. Light sesame oil is made with untoasted sesame seeds and has a nutty flavor. It is especially good for stir-frying, wok cooking and preparing dressings. Dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should only be used in small quantities for flavoring foods; it is not suitable for cooking. Refined sesame oil has a smoke point of 350°F and semirefined sesame oil has a smoke point of 450°F.
Soybean - Highly refined soybean oil is reasonably priced, very mild, versatile and it represents approximately 80% of all the cooking oils used in commercial food production in the USA. Almost any product that lists vegetable oil as an ingredient most likely contains refined soybean oil. With a smoke point of 450°F, soybean oil is a good, all-purpose oil. Use for deep-frying, pan-frying, wok cooking, stir-frying and baking.
Sunflower - Made from sunflower seeds, sunflower oil is pale yellow in color, has a bland flavor and is considered a good, all-purpose oil. It is low in saturated fat and high in polyunsaturated fat. Semirefined sunflower oil has a smoke point of 450°F and is excellent for sauteing, preparing salad dressings, deep-frying and pan-frying.
Vegetable - Vegetable oil is an inexpensive, all-purpose oil which is a blend of refined oils made from vegetables, nuts and seeds. Most vegetable oils are made from soybeans and are high in monounsaturated fat, high in polyunsaturated fat and low in saturated fat. Designed to have a mild flavor and a high smoke point, it is recommended for deep-frying, pan-frying, sauteing and baking.
Note: The American Heart Association Cookbook, Fifth Edition, recommends all of the above cooking oils with the exception of peanut oil due to its high saturated fat content.
Miscellaneous Facts, Tips and Warnings...
Essential fatty acids are vital for good health. Without some fats in our diets, we cannot absorb the fat-soluble vitamins A, D, E and K.
All cooking oils contain 100% fat.
A tablespoon of cooking oil contains 14 grams of fat.
All cooking oils contain the same number of calories - one tablespoon contains 120 calories.
For better health, choose oils/fats that are low in saturated fat.
Cooking oil used for deep-frying can usually be reused several times. Wait until the oil has cooled completely before handling then strain it into a clean sealable container for storing.
The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If a deep-fat thermometer is not available, the age-old method of dropping a square of bread into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil's hot enough.
Rule of thumb when using this method - If the bread cube browns uniformly in:
60 seconds, the temperature is 350-365°F
40 seconds, the temperature is about 365-382°F
20 seconds, the temperature is about 382-390°F
To dispose of used cooking oil, carefully pour cooled oil into a strong sealable container, such as an old plastic jar with a lid or old coffee can. (Avoid using breakable glass jars.) If the amount of oil is small, place the filled, sealed jar in the trash. Dispose of large amounts of cooking oil by taking it to the local landfill.
Do not pour cooking oil down the kitchen drain. Even small amounts will eventually clog the plumbing.
Remember to always wait until cooking oil has cooled completely before handling.
Copyright ©2005 Janice Faulk Duplantis
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Duplantis
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While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats.
Saturated Fats:
Saturated fats are found in animal products and are converted into cholesterol by the liver. Butter, margarine, meats and dairy products are especially high in saturated fat. Saturated fat will elevate blood cholesterol levels and is associated with increased rates of heart disease and stroke. It is solid at room temperature.
Unsaturated Fats:
There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated and polyunsaturated fats do not raise blood cholesterol levels. Canola and olive oils contain the highest proportion of monounsaturated fat when compared with other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.
Trans Fats:
Trans fats are man-made or processed fats, which are made from a liquid oil. When hydrogen is added to liquid vegetable oil and pressure is added, the result is a stiffer fat, like the fat found in a can of Crisco. Trans fats are also called hydrogenated fats and are found in margarine and trans fat partially hydrogenated vegetable oils. Trans fats pose a greater risk of heart disease than saturated fats (which were once believed to be the worst kind of fats). While it is true that saturated fats (found in butter, cheese, beef, coconut and palm oil) raise total cholesterol levels, trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.
Partially Hydrogenated Fats:
If you have health concerns, read food labels to see if they list "partially hydrogenated oil" as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, crackers, cookies, pastries, deep-fat fried foods (including those from all major fast-food chains), potato and corn chips, imitation cheeses, and confectionery fats found in frosting and candies. All of these products contain unsaturated fats which can be damaged at high temperatures and converted to a trans fat.
Understanding the Difference between Refined and Unrefined Cooking Oils...
Refined Oils:
Refined oils are extracted by solvent extraction for further refining in order to produce clear oil that is free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils (greater than 450°F). Refined oils are bland and pale. They have negligible flavor and aroma which makes them ideal for preparing delicately flavored dishes. Use for baking, sauteing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying.
Unrefined Oils:
Unrefined oils are processed by cold-pressed and expeller-pressed methods. They carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F.
Various Cooking Oils and Recommended Use...
Some oils have low smoke points, which means that they will burn at low temperatures. These oils, typically called salad oils, are best used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. Other cooking oils have a high smoke point, which means that they can reach higher temperatures without smoking. These particular oils are ideal for deep-frying, pan-frying and sauteing. The information below will discuss various types of cooking oils and their recommended use.
Canola - Canola oil is a monounsaturated oil extracted from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in a refined form. It has a bland flavor and is recommended for deep-frying, pan-frying, sauteing, baking and preparing salad dressings. Its mild flavor and relatively high smoke point (400°F) make refined canola oil a good all-purpose oil. Of all the cooking oils, canola has the least amount of saturated fat (6%) and is the least expensive.
Corn - Made from the germ of the corn kernel, corn oil is almost tasteless and is high in polyunsaturated fat (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450°F, it is excellent for pan-frying and deep-frying because it can withstand high temperatures without smoking.
Olive - Olive oil is a monounsaturated oil extracted from tree-ripened olives. The color may range from light amber to green with flavors that range from bland to extremely strong. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed (a process using no heat or chemicals) and contains low levels of acidity. It provides the body with vitamins E and F. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Unrefined olive oil has a smoke point of 320°F and is recommended for baking, sauteing, stir-frying and wok cooking.
Peanut - Made from pressed, steam-cooked peanuts, peanut oil contains 18% saturated fat. It has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors. Frying with peanut oil gives foods a rich, nutty, roasted flavor. Refined peanut oil has a smoke point of 450°F and is recommended for stir-frying, wok cooking, pan-frying and deep-frying.
Safflower - Made from safflower seeds, safflower oil is pale yellow and almost flavorless. It has more polyunsaturated fat that other oils (78%) but lacks vitamin E. It is considered a good, all-purpose cooking oil. Safflower oil is a favorite for salads because it does not solidify when chilled. Refined safflower oil has a smoke point of 450°F and is recommended for deep-frying, pan-frying, sauteing and baking.
Sesame - Made from pressed sesame seeds, sesame oil is high in polyunsaturated fat (43%) and monounsaturated fat (42%). It comes in two varieties, light and dark. Light sesame oil is made with untoasted sesame seeds and has a nutty flavor. It is especially good for stir-frying, wok cooking and preparing dressings. Dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should only be used in small quantities for flavoring foods; it is not suitable for cooking. Refined sesame oil has a smoke point of 350°F and semirefined sesame oil has a smoke point of 450°F.
Soybean - Highly refined soybean oil is reasonably priced, very mild, versatile and it represents approximately 80% of all the cooking oils used in commercial food production in the USA. Almost any product that lists vegetable oil as an ingredient most likely contains refined soybean oil. With a smoke point of 450°F, soybean oil is a good, all-purpose oil. Use for deep-frying, pan-frying, wok cooking, stir-frying and baking.
Sunflower - Made from sunflower seeds, sunflower oil is pale yellow in color, has a bland flavor and is considered a good, all-purpose oil. It is low in saturated fat and high in polyunsaturated fat. Semirefined sunflower oil has a smoke point of 450°F and is excellent for sauteing, preparing salad dressings, deep-frying and pan-frying.
Vegetable - Vegetable oil is an inexpensive, all-purpose oil which is a blend of refined oils made from vegetables, nuts and seeds. Most vegetable oils are made from soybeans and are high in monounsaturated fat, high in polyunsaturated fat and low in saturated fat. Designed to have a mild flavor and a high smoke point, it is recommended for deep-frying, pan-frying, sauteing and baking.
Note: The American Heart Association Cookbook, Fifth Edition, recommends all of the above cooking oils with the exception of peanut oil due to its high saturated fat content.
Miscellaneous Facts, Tips and Warnings...
Essential fatty acids are vital for good health. Without some fats in our diets, we cannot absorb the fat-soluble vitamins A, D, E and K.
All cooking oils contain 100% fat.
A tablespoon of cooking oil contains 14 grams of fat.
All cooking oils contain the same number of calories - one tablespoon contains 120 calories.
For better health, choose oils/fats that are low in saturated fat.
Cooking oil used for deep-frying can usually be reused several times. Wait until the oil has cooled completely before handling then strain it into a clean sealable container for storing.
The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If a deep-fat thermometer is not available, the age-old method of dropping a square of bread into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil's hot enough.
Rule of thumb when using this method - If the bread cube browns uniformly in:
60 seconds, the temperature is 350-365°F
40 seconds, the temperature is about 365-382°F
20 seconds, the temperature is about 382-390°F
To dispose of used cooking oil, carefully pour cooled oil into a strong sealable container, such as an old plastic jar with a lid or old coffee can. (Avoid using breakable glass jars.) If the amount of oil is small, place the filled, sealed jar in the trash. Dispose of large amounts of cooking oil by taking it to the local landfill.
Do not pour cooking oil down the kitchen drain. Even small amounts will eventually clog the plumbing.
Remember to always wait until cooking oil has cooled completely before handling.
Copyright ©2005 Janice Faulk Duplantis
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Duplantis
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Sunday
Creative Cooking With Eggs
If you take a look at all the different cooking sites on the net, you're likely to find enough recipes using eggs to enable you to eat a different breakfast every day for a few years. And each of these meals would have one ingredient in common: the humble egg.
You can have your eggs soft-boiled, hard-boiled or anywhere in between. You can also coddle your eggs, poach them, fry or scramble them. If you really want to get fancy, you can always try one of the seemingly infinite varieties of omelets.
Many people like to eat of couple of soft-boiled eggs with buttered toast for breakfast. To soft-boil eggs, you need to keep in mind the size of the particular eggs you're cooking. Start off by bringing a pan of water to a rolling boil and pop some bread into your toaster. Once your water is boiling, if your eggs are small, boil them for 3 minutes 30 seconds; if they're medium-sized, boil for 4 minutes; and if your eggs are large, they should cook for 4 and a half minutes. These times are approximate, but you should be able to get it right with a bit of practice --- just keep in mind the size of your eggs and how long you're cooking them for. Butter your toast while you wait for your eggs to finish cooking, drain the eggs and serve them with buttered toast.
If done right, scrambled eggs can make for a wonderfully delicious meal; done wrong, and you end up with watery pieces of yellow rubber. The main tip to cooking good scrambled eggs is slow cooking over low heat. The slower you cook them, the smoother their texture when they hit your palate. Get out a high-sided bowl, a small whisk, a heavy bottomed frying pan and a wooden spoon or spatula. Break the eggs into the bowl and mix the yolks into the whites with a small fork. Once the yolks are incorporated into the whites, you can switch from the fork to the whisk. Whisk in a couple of tablespoons of milk or cream plus a bit of salt and pepper to taste. Melt a knob of unsalted butter in the frying pan, always keeping the heat quite low. Now, pour the eggs into the frying pan and start stirring them slowly with the wooden spoon or spatula. Do not let them sizzle. Instead, your eggs should slowly solidify at the bottom of the pan. You need to keep the eggs moving so that they can cook evenly.
Just before your scrambled eggs are cooked through, take the pan off the heat --- the pan's residual heat will continue cooking the eggs and, if you leave the pan on the heat too long, what originally looked like perfectly cooked eggs will become wretched, dry and rubbery.
Eggs scrambled this way can be served many ways. One classic serving suggestion would be on a couple of slices of buttered toast with hot sauce. Other toppings include: grated cheese (e.g., cheddar, gouda or parmesan); Worcestershire sauce; and crumbled bacon.
These are just a few ways to serve eggs for breakfast. You are limited only by your imagination because, in the end, the egg is one of the most versatile foods on Earth. It lends itself to the culinary ingenuity and creativity of cooks everywhere.
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You can have your eggs soft-boiled, hard-boiled or anywhere in between. You can also coddle your eggs, poach them, fry or scramble them. If you really want to get fancy, you can always try one of the seemingly infinite varieties of omelets.
Many people like to eat of couple of soft-boiled eggs with buttered toast for breakfast. To soft-boil eggs, you need to keep in mind the size of the particular eggs you're cooking. Start off by bringing a pan of water to a rolling boil and pop some bread into your toaster. Once your water is boiling, if your eggs are small, boil them for 3 minutes 30 seconds; if they're medium-sized, boil for 4 minutes; and if your eggs are large, they should cook for 4 and a half minutes. These times are approximate, but you should be able to get it right with a bit of practice --- just keep in mind the size of your eggs and how long you're cooking them for. Butter your toast while you wait for your eggs to finish cooking, drain the eggs and serve them with buttered toast.
If done right, scrambled eggs can make for a wonderfully delicious meal; done wrong, and you end up with watery pieces of yellow rubber. The main tip to cooking good scrambled eggs is slow cooking over low heat. The slower you cook them, the smoother their texture when they hit your palate. Get out a high-sided bowl, a small whisk, a heavy bottomed frying pan and a wooden spoon or spatula. Break the eggs into the bowl and mix the yolks into the whites with a small fork. Once the yolks are incorporated into the whites, you can switch from the fork to the whisk. Whisk in a couple of tablespoons of milk or cream plus a bit of salt and pepper to taste. Melt a knob of unsalted butter in the frying pan, always keeping the heat quite low. Now, pour the eggs into the frying pan and start stirring them slowly with the wooden spoon or spatula. Do not let them sizzle. Instead, your eggs should slowly solidify at the bottom of the pan. You need to keep the eggs moving so that they can cook evenly.
Just before your scrambled eggs are cooked through, take the pan off the heat --- the pan's residual heat will continue cooking the eggs and, if you leave the pan on the heat too long, what originally looked like perfectly cooked eggs will become wretched, dry and rubbery.
Eggs scrambled this way can be served many ways. One classic serving suggestion would be on a couple of slices of buttered toast with hot sauce. Other toppings include: grated cheese (e.g., cheddar, gouda or parmesan); Worcestershire sauce; and crumbled bacon.
These are just a few ways to serve eggs for breakfast. You are limited only by your imagination because, in the end, the egg is one of the most versatile foods on Earth. It lends itself to the culinary ingenuity and creativity of cooks everywhere.
Recently Viewed Sites:
poached eggs with brandy cream sauce
huevos rancheros casserole souffle
deviled eggs with bacon and salsa
Boat Plans
Hiking Tents
Whirley Pop
Saturday
Why You Should Let Your Children Help in the Kitchen
Cooking with children can be a lot of fun for them and helpful for you! Children cooking learn a lot about the food they eat. They can see the recipe right through from the raw ingredients stage right up to the result. They will also love eating their creations, even if they contain vegetables!
Benefits of Cooking with Children
Cooking might be a chore for us but the kitchen is a fun place for kids. Cookery is educational for kids and a very good bonding experience between you and them. Children can learn new skills without noticing, which include weighing, measuring, understanding fractions and time. Schools do not tend to spend a lot of time teaching cooking skills to children so you might like to try teaching them yourself.
Getting your child involved in cooking will prepare him or her for self-sufficiency and an independent life. It is also a good way to handle fussy eaters because most children will eagerly eat something they have helped to make. The benefits of cooking with children include teaching your child an extremely useful skill.
Some Tips for Cooking with Children
You can involve children as young as four in your cooking. Before starting, you need to consider a few things. Make sure you read the recipe through with your child so you know what to do and what you need. Clear some space and get all the ingredients and utensils ready on a low surface, which your child can see.
Think about which parts of the recipe your child can do. Older children might be able to strain a bowl of boiling noodles or take something hot out of the oven but you have to be more careful with younger kids. Your child should already know not to touch sharp knives but might forget in the excitement of cooking, so keep them out of reach.
In order for your child to learn about cooking, you should explain what you are doing each step of the way. Telling your child to mix a batter does not let them know why they need to mix those particular ingredients or what is going to happen next. Kids are naturally inquisitive and you will probably find that they do not stop asking questions the whole time anyway!
Teach your child to wash their hands before handling any food. If your child is young, tell them what you are doing as you prepare the food. An older child can measure the ingredients by themselves.
Recipes to Make with Children
Children love to knead and roll out dough, mix batters and crack eggs so you could make a cake together or some cookies. Pizza is a fun food and your child can decide on the toppings and arrange them himself. Icing a cake can also be fun for a child. If it is someone's birthday, he can try to pipe a birthday message on the cake or arrange fruit on top. You might not get a particularly professional result but it will be fun for him and certainly appreciated by the recipient.
Whatever recipe you decide to make with your child, the most important thing with children cooking is to have fun. Cooking with children is an excellent bonding experience. Kids love to learn and it is always great to teach them something useful!
Recipes for Kids
Kid Approved Meals - 13 Weeks Of Breakfast & Lunch Menus That Are Kid-Tested & Mom Approved, With Categorized Grocery Shopping Lists Accompanying Each Menu. Perfect For Homeschool Families, Stay At Home Moms, And Daycare Providers.
Children's Activities! - Printable Craft and activities template. Great Products For The Home And For Childcare And Preschool Teachers.
Successful Parenting - Learn 9 Easy To Follow Steps On How To Successfully Parent Young Children...No Matter How They Act! 100% Guaranteed. Ideal For Parents Who Have Multiple Young Children.
Benefits of Cooking with Children
Cooking might be a chore for us but the kitchen is a fun place for kids. Cookery is educational for kids and a very good bonding experience between you and them. Children can learn new skills without noticing, which include weighing, measuring, understanding fractions and time. Schools do not tend to spend a lot of time teaching cooking skills to children so you might like to try teaching them yourself.
Getting your child involved in cooking will prepare him or her for self-sufficiency and an independent life. It is also a good way to handle fussy eaters because most children will eagerly eat something they have helped to make. The benefits of cooking with children include teaching your child an extremely useful skill.
Some Tips for Cooking with Children
You can involve children as young as four in your cooking. Before starting, you need to consider a few things. Make sure you read the recipe through with your child so you know what to do and what you need. Clear some space and get all the ingredients and utensils ready on a low surface, which your child can see.
Think about which parts of the recipe your child can do. Older children might be able to strain a bowl of boiling noodles or take something hot out of the oven but you have to be more careful with younger kids. Your child should already know not to touch sharp knives but might forget in the excitement of cooking, so keep them out of reach.
In order for your child to learn about cooking, you should explain what you are doing each step of the way. Telling your child to mix a batter does not let them know why they need to mix those particular ingredients or what is going to happen next. Kids are naturally inquisitive and you will probably find that they do not stop asking questions the whole time anyway!
Teach your child to wash their hands before handling any food. If your child is young, tell them what you are doing as you prepare the food. An older child can measure the ingredients by themselves.
Recipes to Make with Children
Children love to knead and roll out dough, mix batters and crack eggs so you could make a cake together or some cookies. Pizza is a fun food and your child can decide on the toppings and arrange them himself. Icing a cake can also be fun for a child. If it is someone's birthday, he can try to pipe a birthday message on the cake or arrange fruit on top. You might not get a particularly professional result but it will be fun for him and certainly appreciated by the recipient.
Whatever recipe you decide to make with your child, the most important thing with children cooking is to have fun. Cooking with children is an excellent bonding experience. Kids love to learn and it is always great to teach them something useful!
Recipes for Kids
Kid Approved Meals - 13 Weeks Of Breakfast & Lunch Menus That Are Kid-Tested & Mom Approved, With Categorized Grocery Shopping Lists Accompanying Each Menu. Perfect For Homeschool Families, Stay At Home Moms, And Daycare Providers.
Children's Activities! - Printable Craft and activities template. Great Products For The Home And For Childcare And Preschool Teachers.
Successful Parenting - Learn 9 Easy To Follow Steps On How To Successfully Parent Young Children...No Matter How They Act! 100% Guaranteed. Ideal For Parents Who Have Multiple Young Children.
Sunday
Chicken Thigh Recipes - Easy & Quick To Prepare!
These chicken thigh recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken thigh recipes:
Chicken Thighs Glazed With Orange-Thyme-Cumin Sauce
1/2 cup dry white wine
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons soy sauce, low sodium
2 tablespoons fresh thyme leaves - minced
1 clove garlic - minced
1 tablespoon honey
1 teaspoon fresh ginger - minced
1 teaspoon ground cumin
1 chopped jalapeno pepper -- seeded, optional
8 skinless chicken thighs
Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up). Reduce the heat to low, cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust heat as necessary.
Chicken Thighs Marengo
6 x Chicken thighs (2 lb),skinned
1/2 ts Salt
1/4 ts Pepper
2 ts Olive oil
1 c Sliced fresh mushrooms
4 x Green onions, sliced
1 x Clove garlic, minced
1/2 c Dry white wine (or Chablis)
1/4 ts Dried whole thyme
2 x Med tomatoes, cut in wedges
1 tb Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Re-coat skillet with cooking spray; place over med-hi heat until hot.
Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Re-coat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; sauté 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.
That's it for today! If you want more chicken thigh recipes just check below:
Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
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Casserole Recipes
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Pork Tenderloin Recipes - Chef Kathy (an Award Winning Chef) Shares 25 Of Her Favorite Pork Tenderloin Recipe. Each Recipe Is Photographed For Presentation Purposes And Promises To Make You 'justly' Famous!
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So put your hat on and get ready for some quick easy chicken thigh recipes:
Chicken Thighs Glazed With Orange-Thyme-Cumin Sauce
1/2 cup dry white wine
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons soy sauce, low sodium
2 tablespoons fresh thyme leaves - minced
1 clove garlic - minced
1 tablespoon honey
1 teaspoon fresh ginger - minced
1 teaspoon ground cumin
1 chopped jalapeno pepper -- seeded, optional
8 skinless chicken thighs
Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up). Reduce the heat to low, cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust heat as necessary.
Chicken Thighs Marengo
6 x Chicken thighs (2 lb),skinned
1/2 ts Salt
1/4 ts Pepper
2 ts Olive oil
1 c Sliced fresh mushrooms
4 x Green onions, sliced
1 x Clove garlic, minced
1/2 c Dry white wine (or Chablis)
1/4 ts Dried whole thyme
2 x Med tomatoes, cut in wedges
1 tb Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Re-coat skillet with cooking spray; place over med-hi heat until hot.
Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Re-coat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; sauté 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.
That's it for today! If you want more chicken thigh recipes just check below:
Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
Mediterranian Style Chicken
Casserole Recipes
4th of July Recipes
Pork Tenderloin Recipes - Chef Kathy (an Award Winning Chef) Shares 25 Of Her Favorite Pork Tenderloin Recipe. Each Recipe Is Photographed For Presentation Purposes And Promises To Make You 'justly' Famous!
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Counter Bar Stools
Six ways to use leftover cooked chicken
We all love to eat roast chicken, served piping hot with baked potatoes and buttered corn. Once the meal is over there is usually enough chicken left for another meal. But what can you do with it when your family is not keen on 'leftovers'?
Cooked chicken is a versatile ingredient. The chicken can be shredded, diced or minced and added to a multitude of different recipes and often the second meal is even more delicious than the original chicken roast!
Here are six great ideas for using leftover chicken.
1. Chicken Tacos or Burritos
Tacos are an excellent and tasty supper that everyone loves, and burritos are great for packed lunches. Simply mix shredded chicken with your favorite mayonnaise, finely chopped green onion, parsley, lime and taco seasoning. Fill your taco or burrito with the chicken, shredded lettuce and sliced tomato.
2. Chicken Fried Rice
Fried rice is the best way of using up leftover rice, meat and vegetables, and the combinations you can invent are endless. Start with sauteed onion, garlic and ginger. Add cooked rice, chicken, mixed vegetables and chopped egg. Flavor with soya sauce and chicken bouillon powder.
3. Chicken Fettuccine
We all love pasta -- and its even more delicious with chicken! A tasty meal can be whipped up in less than 15 minutes using leftover chicken, pasta and sauce. While your pasta is cooking make a rich sauce with butter, sour cream, cheese and milk. Add cooked diced chicken, toss with the cooked fetticcine noodles and serve with a sprinkle of parmesan on top.
4. Chicken Noodle Soup
Chicken soup is perfect next to a roaring fire in the middle of winter. It is a 'feel-good' meal that will warm both your body and your heart. Heat together chicken broth, shredded cooked chicken, pre-cooked peas and some small pasta noodles. Spoon into large mugs and serve with crusty bread and butter.
5. Chicken Pie Filling
Chicken pie filling can be as simple or elaborate as you wish. Leftover chicken can be transformed into a delicious chicken and mushroom pie filling in a matter of minutes. Mix together a can of thick condensed mushroom soup, leftover chicken and some cooked mixed vegetables. Use this mixture to fill a large family sized pie, filo parcels or bread cases.
6. Curried Chicken on Rice
Chicken curry has an aroma that will make your mouth water almost instantaneously. Leftover chicken is perfect for this recipe and can be make quickly while your rice is cooking. Saute onion and curry powder in a little oil. Add cubed cooked chicken, leftover potato and vegetables, and some chicken stock. Simmer gently for a few minutes before thickening the sauce with cornflour, arrowroot or potato starch.
There are many more delicious meals you can make with leftover cooked chicken -- you are only limited by your imagination and the size of your chicken!
Easy Chicken
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Cooked chicken is a versatile ingredient. The chicken can be shredded, diced or minced and added to a multitude of different recipes and often the second meal is even more delicious than the original chicken roast!
Here are six great ideas for using leftover chicken.
1. Chicken Tacos or Burritos
Tacos are an excellent and tasty supper that everyone loves, and burritos are great for packed lunches. Simply mix shredded chicken with your favorite mayonnaise, finely chopped green onion, parsley, lime and taco seasoning. Fill your taco or burrito with the chicken, shredded lettuce and sliced tomato.
2. Chicken Fried Rice
Fried rice is the best way of using up leftover rice, meat and vegetables, and the combinations you can invent are endless. Start with sauteed onion, garlic and ginger. Add cooked rice, chicken, mixed vegetables and chopped egg. Flavor with soya sauce and chicken bouillon powder.
3. Chicken Fettuccine
We all love pasta -- and its even more delicious with chicken! A tasty meal can be whipped up in less than 15 minutes using leftover chicken, pasta and sauce. While your pasta is cooking make a rich sauce with butter, sour cream, cheese and milk. Add cooked diced chicken, toss with the cooked fetticcine noodles and serve with a sprinkle of parmesan on top.
4. Chicken Noodle Soup
Chicken soup is perfect next to a roaring fire in the middle of winter. It is a 'feel-good' meal that will warm both your body and your heart. Heat together chicken broth, shredded cooked chicken, pre-cooked peas and some small pasta noodles. Spoon into large mugs and serve with crusty bread and butter.
5. Chicken Pie Filling
Chicken pie filling can be as simple or elaborate as you wish. Leftover chicken can be transformed into a delicious chicken and mushroom pie filling in a matter of minutes. Mix together a can of thick condensed mushroom soup, leftover chicken and some cooked mixed vegetables. Use this mixture to fill a large family sized pie, filo parcels or bread cases.
6. Curried Chicken on Rice
Chicken curry has an aroma that will make your mouth water almost instantaneously. Leftover chicken is perfect for this recipe and can be make quickly while your rice is cooking. Saute onion and curry powder in a little oil. Add cubed cooked chicken, leftover potato and vegetables, and some chicken stock. Simmer gently for a few minutes before thickening the sauce with cornflour, arrowroot or potato starch.
There are many more delicious meals you can make with leftover cooked chicken -- you are only limited by your imagination and the size of your chicken!
Easy Chicken
Recently Viewed Sites
buy flax seed meal
www.moonshinedvd.com
Pancake Warmer
Loveseat Sofa Bed
gas convection oven
Saturday
Delicious Barbecued Roast Pork - A Super Food Recipe
Now although I have been a collector of worldwide foods recipes for many years I was presented with the pleasant task of having to host a dinner party for a group of prospective clients. Although the group consisted of several nationalities I decided to prepare a Western type dish "Oven Barbecued Pork Roast". I was quite sure that pork was not likely to offend any of my prospective guests!!
Although I already have thousands of recipes and popular foods recipes ebooks mainly in PDF format, that are these days available for instant download worldwide, I wanted something different.
After various free searches I came across an ebook containing 490 Blue Ribbon Recipes that had the exact recipe I wanted.
Having acquired my recipe I was curious as to how a recipe can get a "Blue Ribbon".
Again I did loads of searches on various combinations of words including "Blue and Ribbon" and was surprised to find that was not an actual definition, maybe I just didn't look in the right places, but my search was pretty thorough.
What I did however discover is that in America the competition for the blue ribbon is extremely competitive.
Basically I learnt that every year there about 80 fairs in the USA with representation from 50 States. Each fair has its own blue ribbon recipe competition. The field of acceptable categories is quite diverse which means there is something available for every taste. I found references to these fairs starting in the 1800's
You will find Blue Ribbon Recipes in categories for appetizers, soups, sandwiches, main dishes, bread, rolls, biscuits, dips, dressings and every dessert you can think of. In fact there is recipe to satisfy every passion and for every occasion in the world of Blue Ribbon Recipes.
Astonishingly the contestants range from hardcore old hands and competitors who tour the whole country entering recipes for big cash rewards, to beginner home cooks enthusiastic to take a chance with Grannies ancient recipes for, say, the good old "Apple pie".
As one hopeful contestant said "I just love entering County and State Fairs and I have been collecting competition recipes and cook books for many,many years".
Inevitably, I suppose, commercialism has crept in to these events. During recent years apparently, sponsorship of recipe contests by national food companies has become popular at fairs across America. The various companies award generous prizes for original recipes featuring their products.
Again notably, some famous food products have originated as a result of state fairs. Way back in 1852 at the first State Fair of Texas, a notable contestant named Gail Borden Jr. submitted a dried "meat biscuit" recipe. His recognition and success came some time later after turning his processed and condensed milk into a "National Brand Name".
If you are looking for a delicious dish to be proud of, let's face it, you can't go wrong with a recipe that has won a state fair competition and even better got that "Blue Ribbon" award!! They obviously do not just give them away lightly!!
Well there we are, just a little information on the significance of "Blue Ribbon Recipes".
Just in case you are interested in the great recipe I discovered, here it is:
Delicious Barbecued Pork Roast Serves 10-12 persons
3 lb / 1.5 kg boneless rolled top loin pork roast joint
3 large garlic cloves sliced
1 teaspoon black coarsely ground pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
vegetable oil, approx. 2 tablespoons
1 large onion, sliced (approx 8 oz)
1/4pint (approx 150 ml) chicken stock
8 oz tomato sauce (just over ¼ pint - approx 200ml)
50ml (approx. 4 tablespoons) chili sauce
50ml spicy tomato ketchup 50ml apple cider vinegar
50ml lemon juice
3 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1/4 teaspoon red pepper
If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied. Using butcher's (or kitchen string), tie at 2" intervals. Cut deep slits in roast & insert garlic slices If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.
Combine pepper, sage & thyme; rub over surface of roast. Coat a non stick deep frying pan with oil, place over medium high heat until hot. Add pork roast and roll around until brown all over, about 10 - 15 minutes. Take out meat, put on one side. Add onion & sauté until tender. Add chicken stock bring to the boil.
Transfer to a dish, then roast the meat uncovered at 350°f / 180°c for 30 minutes. Combine tomato sauce & remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork. Roast for an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160°c. 325°f.
Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce. Please note, I have amended the measurements from the ebook recipe so that they equate internationally.
For the record this recipe took 3rd place at the Illinois State Fair but I can't tell you which year. What I can tell you is that the outcome of my dinner party was a complete success for me and my guests to the point that many of them even asked for the recipe!!
If you are interested in collecting good foods recipes, do yourself a favour and try and get hold of "490 Blue Ribbon Recipes"
The author Christopher Phillips is a retired restaurateur with a passion for collecting recipes from all over the world. You are free and welcome to copy and distribute this article without alteration and with the usual acknowledgment to the author.
Click here For More Blue Ribbon Recipes
More Great Recipes
http://www.cothivalebooks.com/
Article Source: http://EzineArticles.com/?expert=Christopher_Phillips
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Although I already have thousands of recipes and popular foods recipes ebooks mainly in PDF format, that are these days available for instant download worldwide, I wanted something different.
After various free searches I came across an ebook containing 490 Blue Ribbon Recipes that had the exact recipe I wanted.
Having acquired my recipe I was curious as to how a recipe can get a "Blue Ribbon".
Again I did loads of searches on various combinations of words including "Blue and Ribbon" and was surprised to find that was not an actual definition, maybe I just didn't look in the right places, but my search was pretty thorough.
What I did however discover is that in America the competition for the blue ribbon is extremely competitive.
Basically I learnt that every year there about 80 fairs in the USA with representation from 50 States. Each fair has its own blue ribbon recipe competition. The field of acceptable categories is quite diverse which means there is something available for every taste. I found references to these fairs starting in the 1800's
You will find Blue Ribbon Recipes in categories for appetizers, soups, sandwiches, main dishes, bread, rolls, biscuits, dips, dressings and every dessert you can think of. In fact there is recipe to satisfy every passion and for every occasion in the world of Blue Ribbon Recipes.
Astonishingly the contestants range from hardcore old hands and competitors who tour the whole country entering recipes for big cash rewards, to beginner home cooks enthusiastic to take a chance with Grannies ancient recipes for, say, the good old "Apple pie".
As one hopeful contestant said "I just love entering County and State Fairs and I have been collecting competition recipes and cook books for many,many years".
Inevitably, I suppose, commercialism has crept in to these events. During recent years apparently, sponsorship of recipe contests by national food companies has become popular at fairs across America. The various companies award generous prizes for original recipes featuring their products.
Again notably, some famous food products have originated as a result of state fairs. Way back in 1852 at the first State Fair of Texas, a notable contestant named Gail Borden Jr. submitted a dried "meat biscuit" recipe. His recognition and success came some time later after turning his processed and condensed milk into a "National Brand Name".
If you are looking for a delicious dish to be proud of, let's face it, you can't go wrong with a recipe that has won a state fair competition and even better got that "Blue Ribbon" award!! They obviously do not just give them away lightly!!
Well there we are, just a little information on the significance of "Blue Ribbon Recipes".
Just in case you are interested in the great recipe I discovered, here it is:
Delicious Barbecued Pork Roast Serves 10-12 persons
3 lb / 1.5 kg boneless rolled top loin pork roast joint
3 large garlic cloves sliced
1 teaspoon black coarsely ground pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
vegetable oil, approx. 2 tablespoons
1 large onion, sliced (approx 8 oz)
1/4pint (approx 150 ml) chicken stock
8 oz tomato sauce (just over ¼ pint - approx 200ml)
50ml (approx. 4 tablespoons) chili sauce
50ml spicy tomato ketchup 50ml apple cider vinegar
50ml lemon juice
3 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1/4 teaspoon red pepper
If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied. Using butcher's (or kitchen string), tie at 2" intervals. Cut deep slits in roast & insert garlic slices If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.
Combine pepper, sage & thyme; rub over surface of roast. Coat a non stick deep frying pan with oil, place over medium high heat until hot. Add pork roast and roll around until brown all over, about 10 - 15 minutes. Take out meat, put on one side. Add onion & sauté until tender. Add chicken stock bring to the boil.
Transfer to a dish, then roast the meat uncovered at 350°f / 180°c for 30 minutes. Combine tomato sauce & remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork. Roast for an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160°c. 325°f.
Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce. Please note, I have amended the measurements from the ebook recipe so that they equate internationally.
For the record this recipe took 3rd place at the Illinois State Fair but I can't tell you which year. What I can tell you is that the outcome of my dinner party was a complete success for me and my guests to the point that many of them even asked for the recipe!!
If you are interested in collecting good foods recipes, do yourself a favour and try and get hold of "490 Blue Ribbon Recipes"
The author Christopher Phillips is a retired restaurateur with a passion for collecting recipes from all over the world. You are free and welcome to copy and distribute this article without alteration and with the usual acknowledgment to the author.
Click here For More Blue Ribbon Recipes
More Great Recipes
http://www.cothivalebooks.com/
Article Source: http://EzineArticles.com/?expert=Christopher_Phillips
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Free Online Recipes
One reason people love the internet is due to the incredibly quick and pain-free way you can access information. Within seconds, you can access a wealth of information regarding almost any topic imaginable. While the majority of us don't utilize the internet for heavy duty research, one way almost anyone can enjoy the convenience and power of the internet is by locating free online recipes.
Just 15 years ago it didn't seem possible that in the near future, millions of recipes covering almost every kind of food would be readily available to anyone with a computer and an internet connection. The future has arrived so here are several ways to take advantage of free online recipes.
Without a doubt the free online recipes are extremely handy because you can pull up a recipe in a matter of seconds. While many use a search engine like Google, most people often have their preferred recipe websites that include vast databases of recipes. Simply input a key word or keyword phrase like "chili" or "chicken soup" and you will generally find several to dozens of flavorful recipes.
In addition to being easy to access, a lot of recipe websites are full of people that enjoy cooking, have their own favorite recipes and enjoy adding recipes to the database for others to use. These community recipe websites are an excellent way to share knowledge. In addition, the majority of recipe websites offer those that use recipes on the board to add comments. So whether you like a recipe or you didn't like it, you can easily share your comments with others. This is a great way to try out a recipe (especially if many people liked it) or avoid it the recipe if it received bad reviews.
In addition to being able to read recipes on your computer screen, many cooks take it one step further- they print out their favorite recipes. It is extremely easy to print out recipes and many free online recipe sites offer the option of special recipe formatted files which make it a snap to print out your favorite recipes. This way you no longer have to worry about ruining the recipe card while you cook or misplacing it. If you spill something on it, you can effortlessly print it out again.
top of all these advantages, a lot of free online recipe sites have gone one step further in providing quality information on how to make specific meals. Many free online recipe sites now provide images and some even include videos showing you step by step how to prepare a moderate to difficult dish.
Free online recipe web sites are perhaps the quickest way to locate new recipes, read reviews, and chat about the latest or best techniques on cooking and sharing with the world your favorite or time honored family recipe. Free online recipe websites are definitely the ultimate home recipe box.
For a large collection of family friendly free online recipes visit http://www.dinewithoutwhine.com/archives.htm
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl
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Moonshine Recipe
Just 15 years ago it didn't seem possible that in the near future, millions of recipes covering almost every kind of food would be readily available to anyone with a computer and an internet connection. The future has arrived so here are several ways to take advantage of free online recipes.
Without a doubt the free online recipes are extremely handy because you can pull up a recipe in a matter of seconds. While many use a search engine like Google, most people often have their preferred recipe websites that include vast databases of recipes. Simply input a key word or keyword phrase like "chili" or "chicken soup" and you will generally find several to dozens of flavorful recipes.
In addition to being easy to access, a lot of recipe websites are full of people that enjoy cooking, have their own favorite recipes and enjoy adding recipes to the database for others to use. These community recipe websites are an excellent way to share knowledge. In addition, the majority of recipe websites offer those that use recipes on the board to add comments. So whether you like a recipe or you didn't like it, you can easily share your comments with others. This is a great way to try out a recipe (especially if many people liked it) or avoid it the recipe if it received bad reviews.
In addition to being able to read recipes on your computer screen, many cooks take it one step further- they print out their favorite recipes. It is extremely easy to print out recipes and many free online recipe sites offer the option of special recipe formatted files which make it a snap to print out your favorite recipes. This way you no longer have to worry about ruining the recipe card while you cook or misplacing it. If you spill something on it, you can effortlessly print it out again.
top of all these advantages, a lot of free online recipe sites have gone one step further in providing quality information on how to make specific meals. Many free online recipe sites now provide images and some even include videos showing you step by step how to prepare a moderate to difficult dish.
Free online recipe web sites are perhaps the quickest way to locate new recipes, read reviews, and chat about the latest or best techniques on cooking and sharing with the world your favorite or time honored family recipe. Free online recipe websites are definitely the ultimate home recipe box.
For a large collection of family friendly free online recipes visit http://www.dinewithoutwhine.com/archives.htm
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl
Recently Viewed Sites:
Appetizer Recipes
electric smoker
garage heater
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Moonshine Recipe
Top 5 Healthy Simple Chicken Recipes That You've Never Heard of Before
Chicken recipes are easy and perfect for any occasion. Sometimes though, chicken can be bland. Mix up your simple chicken recipes with these easy chicken recipes that you've never heard of before. Chicken dishes don't have to be blah.
The phrase "tastes like chicken" will take on a whole new meaning with these simple chicken recipes. Instead of making the same old chicken recipes, mix it up with these unusual, funky recipes. Chances are, you've never had the flavor combinations in these recipes. From sweet and spicy to tangy and crunchy, these easy chicken recipes up the flavor ante. Chicken does not have to be bland and boring. Best of all, these five recipes are good for you too. These simple recipes are the best ways to cook boneless skinless chicken breast.
Best Ways To Cook Boneless Skinless Chicken Breast:
Guatemalan Chicken Mole - Everybody loves chocolate, but how many of those chocoholics eat it with chicken? Mole is a traditional savory sauce made out of chocolate. Dark chocolate is a great source of cancer-fighting antioxidants. Between the chicken and the pumpkin seeds, this recipe for boneless chicken has plenty of protein. With red pepper flakes and two different types of chilies, this chicken dish packs a spicy punch. Try something new for dinner tonight and combine chicken with chocolate with this recipe.
Lemon Yogurt Chicken - This recipe for boneless chicken is originally from Afghanistan, a country not typically known for its cuisine. The bright lemon citrus flavor and the creamy yogurt make this chicken dish a lot lighter than traditional American chicken recipes. Plus, the recipe requires whole garlic cloves mashed to a pulp, an instruction not found in the typical chicken recipe. This Middle Eastern recipe is one of the best ways to cook boneless skinless chicken breast.
Healthy Chicken Jerky - Walk into any grocery store or gas station and you're bound to see a bag of beef jerky somewhere. The concept of jerky, smoked meat, is common with beef but not with chicken. expand your jerky horizons with this recipe for boneless chicken. Make chicken a snacking favorite with this recipe. Lean and tasty, healthy chicken jerky is a snack all can get behind.
Avocado Chicken - The avocado is relatively common, seen in almost any supermarket. However, the only dish the avocado ever gets used for is guacamole. The avocado never gets used in cooking, which makes this recipe one of the more unique simple chicken recipes. Easy chicken recipes that combine a multitude of textures are great. Combine crunchy almonds with smooth avocado to get a recipe for boneless chicken full of protein and omega-3 fatty acids.
Crispy Baked Chicken - This recipe for boneless chicken is so unique because it replicates the flavor of fried chicken using an oven, a healthier version of fried chicken. Classic chicken recipes like fried chicken are delicious but full of calories. This unique chicken dish replicates the fried flavor in the oven for a healthier version.
For more great recipe ideas, go to http://www.favediets.com/Editors-Picks
http://www.favediets.com/Editors-Picks/Top-5-Healthy-Simple-Chicken-Recipes-That-Youve-Never-Heard-Of-Before
Article Source: http://EzineArticles.com/?expert=Matthew_D_Kaplan
Here's a totally cute gift basket you can give to someone, that is very unique:
The Deluxe Tamale Making Kit
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The phrase "tastes like chicken" will take on a whole new meaning with these simple chicken recipes. Instead of making the same old chicken recipes, mix it up with these unusual, funky recipes. Chances are, you've never had the flavor combinations in these recipes. From sweet and spicy to tangy and crunchy, these easy chicken recipes up the flavor ante. Chicken does not have to be bland and boring. Best of all, these five recipes are good for you too. These simple recipes are the best ways to cook boneless skinless chicken breast.
Best Ways To Cook Boneless Skinless Chicken Breast:
Guatemalan Chicken Mole - Everybody loves chocolate, but how many of those chocoholics eat it with chicken? Mole is a traditional savory sauce made out of chocolate. Dark chocolate is a great source of cancer-fighting antioxidants. Between the chicken and the pumpkin seeds, this recipe for boneless chicken has plenty of protein. With red pepper flakes and two different types of chilies, this chicken dish packs a spicy punch. Try something new for dinner tonight and combine chicken with chocolate with this recipe.
Lemon Yogurt Chicken - This recipe for boneless chicken is originally from Afghanistan, a country not typically known for its cuisine. The bright lemon citrus flavor and the creamy yogurt make this chicken dish a lot lighter than traditional American chicken recipes. Plus, the recipe requires whole garlic cloves mashed to a pulp, an instruction not found in the typical chicken recipe. This Middle Eastern recipe is one of the best ways to cook boneless skinless chicken breast.
Healthy Chicken Jerky - Walk into any grocery store or gas station and you're bound to see a bag of beef jerky somewhere. The concept of jerky, smoked meat, is common with beef but not with chicken. expand your jerky horizons with this recipe for boneless chicken. Make chicken a snacking favorite with this recipe. Lean and tasty, healthy chicken jerky is a snack all can get behind.
Avocado Chicken - The avocado is relatively common, seen in almost any supermarket. However, the only dish the avocado ever gets used for is guacamole. The avocado never gets used in cooking, which makes this recipe one of the more unique simple chicken recipes. Easy chicken recipes that combine a multitude of textures are great. Combine crunchy almonds with smooth avocado to get a recipe for boneless chicken full of protein and omega-3 fatty acids.
Crispy Baked Chicken - This recipe for boneless chicken is so unique because it replicates the flavor of fried chicken using an oven, a healthier version of fried chicken. Classic chicken recipes like fried chicken are delicious but full of calories. This unique chicken dish replicates the fried flavor in the oven for a healthier version.
For more great recipe ideas, go to http://www.favediets.com/Editors-Picks
http://www.favediets.com/Editors-Picks/Top-5-Healthy-Simple-Chicken-Recipes-That-Youve-Never-Heard-Of-Before
Article Source: http://EzineArticles.com/?expert=Matthew_D_Kaplan
Here's a totally cute gift basket you can give to someone, that is very unique:
The Deluxe Tamale Making Kit
Recently Viewed Sites:
Chicken Recipes
Turkey Recipes
garage heater
Sausage Recipes
www.kauaiwaterfallhome.com
Beef Recipes
Flax Seed Meal
digital alcohol tester
Flatten Belly
How to Find Good Apple Crisp Recipes
Apples are a favorite fruit because of the great benefits that they can provide for the health. They are even made popular because of the high nutritional content that it can provide to people's bodies. In time, people found out different ways to enjoy apples - aside from the traditional way of eating the fruit itself - apple juice, apple cake, apple shake, and even apple dessert recipes were made.
One of the most famous apple desserts is the apple crisp. Basically, it includes apples topped with ingredients to bring out the fruit's real taste and juice. Many people go crazy about its delectable taste. More people are even dying to find the best apple crisp recipe. Majority of those people who have tasted this sweet dessert want more - they even want to find out how to create one.
Finding a good apple crisp recipe can be categorized into three important notes: author, ingredients available and nutritional value.
You can start your search by going to a local bookstore. You may ask for the sales person's assistance and inquire maybe he or she can recommend a famous recipe book for you to read. By looking at the author of the book, you may distinguish whether that recipe book is worth buying or not. Better check the other recipes that the author came up with.
To help you with your search, you may also opt to check online recipes available. You have two options available if you have decided to find for dessert recipes over the internet. Most web pages offer free recipe guides. There are lots of them. There is no need to go over through all these recipes. You can narrow your search by merely searching for star ratings by those people who have already tried the recipe. Comments or feedback play an important role as well. By merely reading what other people has to say, you will have a clearer view on how that particular recipe turned out. However, if you need many variations of apple crisp recipes, it would be better to get the affordable recipes online that are comprehensive and complete.
Next thing that makes an apple crisp recipe a good one are the ingredients. Remember, one ingredient may not be present in one recipe but may be seen in another recipe. You will see some apple crisp recipes with chocolates, and some with raisins. Find a recipe that will compliment your taste buds.
And lastly, but definitely not the least thing to consider is the nutritional component of the recipe. It does not mean that all recipes contain the same amount of vitamins and minerals. As much as possible, choose an apple crisp recipe that includes the breakdown of all the nutritional values it contains. Do not choose something with too much sugar content, or a recipe that contains artificial flavorings.
Eating is a lot more fun most especially if you have chosen the best recipe to prepare a dish or dessert. By putting these three important notes in mind, you and your family will surely have one kind of apple crisp recipe that you will never forget.
Try my favorite apple crisp recipe here: http://applecrisprecipe.org.
Article Source: http://EzineArticles.com/?expert=John_Carlstrom
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www.kauaiwaterfallhome.com
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One of the most famous apple desserts is the apple crisp. Basically, it includes apples topped with ingredients to bring out the fruit's real taste and juice. Many people go crazy about its delectable taste. More people are even dying to find the best apple crisp recipe. Majority of those people who have tasted this sweet dessert want more - they even want to find out how to create one.
Finding a good apple crisp recipe can be categorized into three important notes: author, ingredients available and nutritional value.
You can start your search by going to a local bookstore. You may ask for the sales person's assistance and inquire maybe he or she can recommend a famous recipe book for you to read. By looking at the author of the book, you may distinguish whether that recipe book is worth buying or not. Better check the other recipes that the author came up with.
To help you with your search, you may also opt to check online recipes available. You have two options available if you have decided to find for dessert recipes over the internet. Most web pages offer free recipe guides. There are lots of them. There is no need to go over through all these recipes. You can narrow your search by merely searching for star ratings by those people who have already tried the recipe. Comments or feedback play an important role as well. By merely reading what other people has to say, you will have a clearer view on how that particular recipe turned out. However, if you need many variations of apple crisp recipes, it would be better to get the affordable recipes online that are comprehensive and complete.
Next thing that makes an apple crisp recipe a good one are the ingredients. Remember, one ingredient may not be present in one recipe but may be seen in another recipe. You will see some apple crisp recipes with chocolates, and some with raisins. Find a recipe that will compliment your taste buds.
And lastly, but definitely not the least thing to consider is the nutritional component of the recipe. It does not mean that all recipes contain the same amount of vitamins and minerals. As much as possible, choose an apple crisp recipe that includes the breakdown of all the nutritional values it contains. Do not choose something with too much sugar content, or a recipe that contains artificial flavorings.
Eating is a lot more fun most especially if you have chosen the best recipe to prepare a dish or dessert. By putting these three important notes in mind, you and your family will surely have one kind of apple crisp recipe that you will never forget.
Try my favorite apple crisp recipe here: http://applecrisprecipe.org.
Article Source: http://EzineArticles.com/?expert=John_Carlstrom
Recently Viewed Sites:
Dessert Recipes
Cookie Recipes
quickest way to lose weight
www.kauaiwaterfallhome.com
Holiday Recipes
Buy Flax Seed
Easy Dinner Recipes - 4 Weeks of Budget Meal Planning For February
Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? There is a solution by way of easy monthly meal planning. Not only is the free monthly meal plan provided for you, so too are the delicious recipes. And it gets better...for each of the Main Meals that you cook, there are Leftover Recipes. This means that you cut the time on preparation and more or less get two meals out of one.
WEEK 1
February's Easy Dinner Recipes are available. If you want to know how to cook Beef Tenderloin, there is a delicious recipe with a coriander, paprika and black pepper rub. Want to use the leftovers? Try the Beef and Broccoli Stir Fry.
And then there is a very light Smoked Salmon Pasta Recipe - ideal for informal entertaining or a simple family evening and very quickly prepared.
And how about starting the day with Healthy Blueberry Muffins? This recipe can be prepared the night before and then whisked into the oven in the morning. Nothing beats the aroma of freshly baked muffins in the morning and they are great lunchbox fillers.
WEEK 2
There is the Rotisserie Chicken Rub Recipe which is suitable both for the rotisserie as well as for oven baked whole chicken. This month we use the leftovers for Easy Chicken Enchiladas - a really quick, delicious recipe and easily whipped up after a day on the go.
The Baked Fish Recipe with Pecans, Coriander and Parmesan Crust is both tasty and simple. You can even use the same crust for a Stuffed Mushroom Recipe.
February, of course, is Cupid's month! If you are looking for good gifts for Valentines, the Easy Chocolate Cake Recipe fits the bill. It is fudgey and truly decadent. Make it in a heart-shaped cake tin and present it to the love of your life - or your family!
WEEK 3
What would winter be without a Homemade Beef Stew Recipe and this month we make it with carrots and parsnips. This really is a warming family treat but really simple to make. And the leftovers are cunningly turned into a Meat Pie Recipe with a puff pastry top - what could be easier?
The Seafood Jambalaya Recipe is a Cajun favorite - mildly spicy and not complicated to make.
Our Fresh Pumpkin Pie features again. This has been a very popular recipe and uses the last of the butternut squashes.
WEEK 4
And of course there are some healthy fish recipes. This month there is the Best Grilled Salmon Recipe with a Teriyaki Sauce. Now, this is where the plan gets clever. You can make a double quantity of the Garlic Mash Potato Recipe. Use it with Sausages one night, then combine it with a little extra salmon to make a delicious Salmon Patties Recipe and finally, you can use it to make Potato Leek Soup. The family will never guess that they are eating the same recipe three completely different ways!
Here is another clever idea. Make double of the Caramelized Onions and Roasted Vegetables Recipe and you will easily be able to make the Vegetable Quiche Recipe.
And it gets better! Make double of the Quiche Crust Recipe and you will be able to make not only the Vegetable Quiche but the Best Apple Pie Recipe too. There is a surprise here. The shortcrust pastry has a little cheese in it. Cheese? With Apple Pie? Try it! It is one of those marriages and works really well. This Apple Pie is based on a very old American Recipe and somehow the savory of the cheese enhances the sweetness of the apples. The result is a delectable pie which is sweet without being cloying. This is definitely one of our family favorites.
SO - WHAT IS STOPPING YOU GETTING STARTED? Meal Planning saves time, money and your sanity.
Start here with February Meal Planning.
Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at http://www.easy-meal-planning.com.
Article Source: http://EzineArticles.com/?expert=Fiona_Lesley
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WEEK 1
February's Easy Dinner Recipes are available. If you want to know how to cook Beef Tenderloin, there is a delicious recipe with a coriander, paprika and black pepper rub. Want to use the leftovers? Try the Beef and Broccoli Stir Fry.
And then there is a very light Smoked Salmon Pasta Recipe - ideal for informal entertaining or a simple family evening and very quickly prepared.
And how about starting the day with Healthy Blueberry Muffins? This recipe can be prepared the night before and then whisked into the oven in the morning. Nothing beats the aroma of freshly baked muffins in the morning and they are great lunchbox fillers.
WEEK 2
There is the Rotisserie Chicken Rub Recipe which is suitable both for the rotisserie as well as for oven baked whole chicken. This month we use the leftovers for Easy Chicken Enchiladas - a really quick, delicious recipe and easily whipped up after a day on the go.
The Baked Fish Recipe with Pecans, Coriander and Parmesan Crust is both tasty and simple. You can even use the same crust for a Stuffed Mushroom Recipe.
February, of course, is Cupid's month! If you are looking for good gifts for Valentines, the Easy Chocolate Cake Recipe fits the bill. It is fudgey and truly decadent. Make it in a heart-shaped cake tin and present it to the love of your life - or your family!
WEEK 3
What would winter be without a Homemade Beef Stew Recipe and this month we make it with carrots and parsnips. This really is a warming family treat but really simple to make. And the leftovers are cunningly turned into a Meat Pie Recipe with a puff pastry top - what could be easier?
The Seafood Jambalaya Recipe is a Cajun favorite - mildly spicy and not complicated to make.
Our Fresh Pumpkin Pie features again. This has been a very popular recipe and uses the last of the butternut squashes.
WEEK 4
And of course there are some healthy fish recipes. This month there is the Best Grilled Salmon Recipe with a Teriyaki Sauce. Now, this is where the plan gets clever. You can make a double quantity of the Garlic Mash Potato Recipe. Use it with Sausages one night, then combine it with a little extra salmon to make a delicious Salmon Patties Recipe and finally, you can use it to make Potato Leek Soup. The family will never guess that they are eating the same recipe three completely different ways!
Here is another clever idea. Make double of the Caramelized Onions and Roasted Vegetables Recipe and you will easily be able to make the Vegetable Quiche Recipe.
And it gets better! Make double of the Quiche Crust Recipe and you will be able to make not only the Vegetable Quiche but the Best Apple Pie Recipe too. There is a surprise here. The shortcrust pastry has a little cheese in it. Cheese? With Apple Pie? Try it! It is one of those marriages and works really well. This Apple Pie is based on a very old American Recipe and somehow the savory of the cheese enhances the sweetness of the apples. The result is a delectable pie which is sweet without being cloying. This is definitely one of our family favorites.
SO - WHAT IS STOPPING YOU GETTING STARTED? Meal Planning saves time, money and your sanity.
Start here with February Meal Planning.
Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at http://www.easy-meal-planning.com.
Article Source: http://EzineArticles.com/?expert=Fiona_Lesley
Recently Viewed Sites:
Cheesecake Recipes
Dieting Smart
http://islandvacationpackagesinfo.com
Bar-be-que Recipes
Down Comforter
quickest way to lose weight
Safe, Happy Pregnancy
Mexican Recipes
Flax Seed Meal
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