Tuesday, November 30, 2010

Easy Chicken Breast Recipes - Quick & Delicious


Image : http://www.flickr.com


Quick chicken breast casserole is very popular in European & Asian countries. These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that easy chicken breast casserole.

Chicken Breast Casserole Recipe

Ingredients:

~6 skinned and boned chicken

~Garlic

~Salt

~Pepper

~3 eggs

~1 packet of bread crumbs

~1 cup of milk

~Butter

~2 small cans of mushrooms

~1 lb of mozzarella cheese

Chicken Breast Casserole Instructions:

Mix up the milk and eggs and let chicken in the mixture. Put them in the refrigerator for about 25-35 minutes .After that put the cover the chicken pieces with the bread crumbs accompanied with the seasonings and parmesan cheese.

Heat the butter on fire until brownish color .Paste butter in the casserole from top to bottom. Place the chicken in layers covered with cheese and mushrooms.

Keep filling it with layers until the dish is full .Let it bakes uncovered at 200 degrees for an average of 25 to 30 minutes.

Tips: prepare the dish one night before for better taste and let it until cook, this will flavor it.

Serve: 6 people

Vidalia Sweet Onion Chicken Breast Casserole recipe

Ingredients:

~1 large piece of chicken breast

~2 tablespoon of vegetable oil

~2 medium-sized potatoes sliced and peeled

~2 medium-sized Vidalia sweet onions, sliced and peeled

~1 (10 3/4 Oz) can of cream of mushroom soup, (undiluted in paprika)

Vidalia Sweet Onion Chicken Breast Casserole instructions:

cook the breast in oil until brownish and remove the excess oil on the chicken by a piece of paper towel .In a 1 1/2 guard casserole put some oil .Place the potatoes at the bottom then layer onion and at the top of the mushroom soup.

Smoothly place the chicken breast on the soup and shower it with paprika .Tightly cover and bake between 340 and 355 degree for one hour.

Serves: 2 people

Fried Chicken Breast

Ingredients:

~ 1 Egg white (beaten lightly)

~ 1/2 teaspoon of Salt

~ 4 Chicken breasts (skinned)

~ 1/2 teaspoon of Onion powder

~ 1 cup of Bread crumbs

~ 1 teaspoon of Parsley

~ 1/4 cup of Non fat yogurt

~ 1/2 teaspoon of Garlic powder

~ 1/4 cup of Flour

~ 1/2 teaspoon of seasoning salt

In a pie plate, mix all the dry ingredients then put the flour, yogurt and eggs white in a separate pie plate.Drop the chicken in the yogurt then in flour the in egg white. then roll the piece of chicken in the bread crumbs and please verify that all part are well covered .put on the baking pan sprayed with pam. Bake the whole at about 390 degree and 420 degree for a maximum time of 1 hour.

Serve: 1 people.




Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info/ so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: [http://secretrecipesdy.info]

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Monday, November 29, 2010

KFC Chicken Recipe A Carefully Guarded Secret

For well over fifty years the recipe developed by Col. Harlan Sanders for his Original KFC Chicken Recipe has been a carefully guarded secret. The recipe has been kept in a vault for many years. Even today, the eleven herbs and spices are blended in two separate facilities before being brought to the KFC headquarters for the final blend. While there are many attempts to copycat this recipe, there are few recipes that actually come close to the great flavor of the original.

One thing that is known for certain is that the chicken is cooked in a pressure fryer. Few homes have access to the pressure fryer, although it can be found in many restaurants and the deli section of many grocery stores that offer fried chicken. This device allows the chicken to be cooked to perfection as the steam builds pressure and keeps the meat tender during the cooking process. Most of the copycat recipes call for use of a deep fat fryer or deep frying pan instead.

From a taste test, it is easy to determine that the Col. Sanders used sage, rosemary, garlic and onion in his chicken. In addition, we know that there is salt and pepper in the mix. The secret to the recipe is the exact proportion of these spices and the other unknowns that are used in the mix. Once the mix is completed, it is sent to the franchises where it is added to flour and blended.

To prepare the chicken, pieces are first dipped into a mix of eggs and milk. The moist chicken is then dipped into a mixture of the flour, herbs and spices. The floured chicken is then dropped into the pressure fryer and cooked until done. In attempting to copy the recipe, most home cooks will use a pan to deep fat fry the chicken until done. Frying chicken can take a while. Plan for the chicken to cook for twenty-five to thirty minutes.

While you may never find the exact recipe for KFC chicken recipe, there are many recipes that come close. They blend many different spices and herbs in the flour mix to give an approximation that can be cooked in the home so that you can have your favorite chicken any time of the day or night and not have to pay the prices that the Colonel wants for his famous recipe. In addition, you may find a healthier alternative to fried chicken.




The KFC Chicken Recipe is one of the many top recipe secrets from well known food outlets and now you can get a chance to replicate them and easily cook them yourself!

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Sunday, November 28, 2010

Low Fat Fried Potatoes

Approximately 6-8 potatoes, washed, peeled and cut into bite size pieces, enough to fill a 2 quart glass casserole dish (it'll need to have a lid)

1 teaspoon salt
1/3 cup water
1 Tablespoon butter or oil of your choice
1 Tablespoon Ranch or Italian dressing
seasoning options: onion powder, garlic powder, Cajun seasoning, parsley, smokey paprika or whatever you'd like

Pre-heat your oven to 500 degrees and make sure there is a rack set to the middle. Put your washed, peeled and cut potatoes in the 2 quart glass casserole dish, sprinkle the teaspoon of salt over them and add the 1/3 cup of water. Cover with the lid but vent slightly. Microwave on high for 4 minutes. Stir and microwave 4-5 minutes more. The potatoes should be cooked but still firm. Now take a 10"x15" glass roasting pan and lightly spray with non-stick spray. Put the potatoes and all liquid into the pan. Add the 1 T. butter or oil (more is not better) and the 1 T. of salad dressing. Stir to mix and then spread out a little. Sprinkle with the seasonings of your choice, stir again and spread out potatoes in an even layer. Put them in the 500 degree oven and bake for 15 minutes. Take out and stir and then bake again for another 10-15 minutes, depending on how crispy and brown you'd like them. Take the sizzling potatoes out of the oven and enjoy. These potatoes re-heat beautifully in a toaster oven or a pan on the stove (no need to add any extra oil).

Note: I have always made these in a glass roasting pan but feel certain a metal pan would work fine too. If you do use glass, make sure to set it on a pot holder when it comes out of the oven. If you don't, you could shatter the glass (I've done it before - it's no fun!)




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Friday, November 26, 2010

Spicy Chicken Recipe

Cooking at home is one of the things a family can do to have a bonding without spending much. The whole family can be involved with and make the tasks a little bit easier for mom or dad to do. Having a spicy chicken recipe can do wonders for the family. Spicy chicken is just easy to make and requires only the ability to follow the recipe and even your 12-year old kid can do it.

Before you start cooking your very own spicy chicken recipe be sure to get fresh dressed chicken in the supermarket. You can choose either thighs or drumstick, whatever you like. Buy the ingredients as well all fresh, to have it a delicious flavor to it.

There are a lot of variety for spicy chicken recipe, it all boil down to the ingredients you use as spices and other herbs to make the chicken a little bit tastier. The usual ingredients are the following: onion, garlic, salt, pepper, oil, chillies and the chicken. It all depends upon your preference as to what type of ingredients you want to add.

You can search for different spicy chicken recipe of Indian inspire, Mediterranean, or of Asian origin. The difference of these styles is the ingredients used. You might want your chicken to be crispy adding bread crumbs and fry it in a very hot oil over a deep frying pan. The gravy is another thing to make the chicken tastes better. Make it on your own or shop around of pre-made gravy to dip your delicious spicy chicken.

In cooking the spicy chicken recipe, others use the oven, crock-pot or even frying pan. It is up to you where you want to cook your chicken and which is more convenient for you to choose. There is no hard and fast rule in cooking a spicy chicken regarding on what cookware to use, even the ingredients. As long as you like the finish product and cook the chicken well then you did a great job.

Serving spicy chicken recipe should be served hot to make it taste yummy and tempting for adults and even the kids to eat. Served together with mash potato or garlic bread and you are off to go. Have a glass of wine, soda or even orange juice will be a great partner for your spicy chicken. Eat such spicy chicken during lunch time, dinner or even served during picnics with the kids.




Candis Reade is an accomplished niche website developer and author. To learn more about Spicy Chicken Recipe [http://besthotandspicyfoods.info/spicy-chicken-recipe], please visit Best Hot and Spicy Foods [http://besthotandspicyfoods.info] for current articles and discussions.

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Thursday, November 25, 2010

Old Fashion Recipes Perfect For Picnics and Potlucks #2

Looking for something new to take to picnics and potlucks? Here are some old-fashion recipes that are perfect for such occasions. Wisconsin Oven-Baked Beans includes directions for making this dish diabetic friendly which is a good thing since there is usually a diabetic or two in most crowds. Delicious breads are always popular so this Pineapple-Nut Bread is sure to be a hit. Instead of the usual fried chicken, brighten up the taste buds with this recipe for crispy Italian Chicken.

WISCONSIN OVEN-BAKED BEANS

1 can (15-oz) butter beans with liquid
1 can (15-oz) great northern beans with liquid
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish

In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.

Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.

PINEAPPLE NUT BREAD

1 cup pecans, chopped fine
1/2 cup butter, softened
1/4 tsp lemon peel
3/4 cup sugar
1 egg, beaten
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
8.5-oz can crushed pineapple, undrained
1/4 cup milk

Preheat oven to 350 degrees.

Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.

In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.

CRISPY ITALIAN CHICKEN

2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 tsp Italian seasoning blend
1 tsp parsley
1 tsp garlic salt
1/4 cup margarine, melted
3 lb skinless chicken pieces
Paprika

Preheat oven to 375 degrees.

In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.

6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein

Note: This is a good recipe for diabetics.

Enjoy!




For more of Linda's old fashion recipe collection visit http://grandmasvintagerecipes.blogspot.com

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Wednesday, November 24, 2010

Fried Oysters Omelette Recipe

Fried oysters omelette, known as Wo-Chien (Chinese dialect), is one of the famous foods that you can find in Malaysia. It is basically fried oyster in egg and flour mixture. The secret to making a good fried oyster omelette is to fry the egg and flour batter till is it slightly crispy on the sides and not over cook the fresh oysters.

Oyster is a type of shellfish. It seems that oyster has been enjoyed in Korea for a very long time.

Oyster has a unique taste and a soft texture compared to other shellfish It is best eaten raw if you can. Always consider its freshness when choosing oysters. Fresh oysters have clear, white colour and shiny. It is best to consume oysters as quickly as possible upon purchasing them. Store them at 10 degree Celsius or below, but do not store for more than a week. Oyster is a highly nutritional and healthy food.

Ingredients:
100 g sweet potato flour
30 g fresh oyster
250 ml water
1 tsp salt
1 dash of pepper
5 eggs (beaten with 1 tsp of light soy sauce)
2 tbsp sliced spring onion
1 stalk Chinese celery
1 lime
1 tbsp chopped garlic
oil for frying

Method:

1. Wash oyster and add sweet potato flour solution. Put aside.
2. Mix sweet potato flour with water, salt and pepper.
3. Heat up the frying pan. When hot, fry a thin layer of sweet potato solution.
4. When it is cooked, spread some beaten egg on top of it. Add in a few drops of light soy sauce.
5. When cooked, flip over the other side, cut into small pieces with the frying ladle. Dish out and put aside.
6. Repeat step 3 - 5. When all has been fried, fry garlic on the frying pan. If you want it to be spicy, add some chilly paste.
7. Put in all the fried mixture, add oyster and spring onions. Fry for 1- 2 minutes. Dish out and served with Chinese celery and cut lime on top.

To view how the fried oyster recipe turns out to be, go to the authors recipe blog here.




The author has 30 years of cooking experience. She specializes in asian food recipes and emphasises on easy to cook recipes with added health benefits. View her recipe collections in her website here: http://www.asianfoodandrecipes.blogspot.com

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Tuesday, November 23, 2010

How to Pan Roast Chicken


Image : http://www.flickr.com


You have probably pan fried chicken before and you might also have made a roast chicken recipe, but what exactly is pan roast chicken? This cooking technique is actually a great way to save time in the kitchen and makes juicy, succulent chicken, which is started off on the stove and finished in the oven.

You might want to sear the chicken in a pan in advance, and then finish it off just before dinnertime in the oven. Pan-frying thick pieces of chicken can take a long time but frying the chicken in a pan before roasting it makes it golden brown on the outside and gives it a good flavor. With pan roasting, you get the benefits of both pan-frying and oven roasting.

The Best Cut of Chicken to Pan Roast

To pan roast chicken, you should use chicken breasts with skin covering the whole breast. The skin of the chicken is in constant contact with the skillet bottom, which makes it come out really crispy. Do not turn the chicken breasts over at all during the whole pan roasting process.

You will need to fry them very slowly on the stove so the skin does not go brown too early. It needs to cook away its moisture and render the fat without burning, so keep the heat low and keep an eye on the chicken.

Unlike oven-fried chicken, where the chicken is covered in seasoned flour or breadcrumbs and moved around during cooking, pan roast chicken tends to be seasoned with a little salt and pepper and not moved around while it cooks. The liquid in the skillet at the end of the cooking time can be made into a tasty sauce. Pan roast chicken is low in fat compared to many fried chicken recipes and it tastes amazing too.

A Very Easy Recipe for Pan Roasted Chicken

You will need:

4 chicken breasts with the skin and 1st wing bone
3 tablespoons peanut oil
Salt and black pepper, to taste

How to make it:

Preheat the oven to 350 degrees F. Heat a heavy skillet over a moderate heat. Use a well-seasoned cast iron skillet for this, if you have one. Season the chicken with salt and black pepper on both sides, then lay it skin-side down on a cutting board.

Hit the chicken breasts a few times with a meat mallet but do not flatten them. Pounding them, a couple of times will stop the chicken breasts from curling up while you cook them.

Add the oil to the heated pan and swirl it around. Put the chicken in the oil, skin side down, and let it sizzle gently. Turn the heat down if it is cooking too quickly. Cook the chicken for three minutes, then transfer the skillet to the oven, without turning the chicken over, and cook it until done.

You can deglaze the liquids in the pan when the chicken is cooked, using wine, or stock, and then add seasonings and some cream or butter. This makes a great sauce to serve over your pan-roasted chicken. Serve it with mashed potatoes and green beans for a flavorful and elegant dinner.




Pan roasted chicken is tasty but something you might be craving classic fried chicken because it is such a comfort food. Deep fried chicken is not the healthiest dish though. Why not make pan roasted chicken or an oven fried chicken recipe, to get the best of both worlds?

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Monday, November 22, 2010

Applebee's Cheese Chicken Tortilla Soup Copycat Recipe

I don't know about you, but I love eating out at restaurants. The problem is that my budget doesn't always support it since even a simple meal out at a restaurant can cost an arm and a leg. The good news is that rather than having to miss out on your favorite meals because you are on a limited budget you can use a "copycat recipe" to make your favorite restaurant dishes at home.

These recipes are reverse engineered to make a dish that tastes just like that one you have at the restaurant. The difference is that instead of having to pay the huge price tag for a restaurant meal, you just pick up the ingredients at the grocery store and make it yourself for a fraction of the cost. Not only that, but by making it yourself you get leftovers, too, which is always a good thing!

As an example, here's a copycat recipe that I have for Applebee's Cheese Chicken Tortilla Soup.

2 tsp. minced fresh garlic

1 cup chopped yellow onion

2 Tbsp. vegetable oil

4 Cups chicken stock

1/4 cup green pepper, chopped

1 can tomato puree (15 oz.)

1 Tbsp. finely minced jalapeño pepper (optional)

1 tsp. sugar

1/2 tsp. hot sauce (optional)

1 tsp. chili powder (optional)

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

4 Tbsp. flour

1/2 Cup water

1 lb. cooked chicken, cubed or pulled

1 Cup cream

1/4 Cup non-fat sour cream

8 oz. processed cheese, 1-inch cubes

10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried

Roughly chopped Fresh cilantro (optional)

Sauté oil, garlic and onions in large pan until soft. Add the vegetable oil, chicken stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (to taste). The soup should be served at 165ºF. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro. Makes 6-8 servings

This recipe is delicious and is really great for cold winter nights since soup is always a warm, filling meal. One of the great things about this recipe is that it makes enough to feed an entire family and is pretty cheap to make. Even if you just have one or two people to feed the leftovers can be easily stored and feed you for a few days. It's a great way to get restaurant-style soup on an eat at home budget.




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Sunday, November 21, 2010

Fresh Lobster is a Health Secret

Finding a protein that's good for you and tastes great can be hard. Everyone wants to diet, but no one wants to give up on good taste to do it. Red meat has been out for years, and many are cutting meat from their diets all together. Some have turned to fish, but with mercury level's rising, that may not be safe, especially if you're trying to have children. So where is a dieter to turn for a healthy protein alternative? Fresh lobster is a great option.

Lobster has gotten a bad rap for years as being something that's indulgent and bad for you. While it's true that lobster does have a great indulgent taste, it just isn't true that it's bad for you. In fact, at about 90 calories for a three and a half ounce serving, lobster is an incredibly good for you way to get your protein, better than steak or even chicken? I know it seems hard to believe, but it's true. You can eat fresh lobster as part of a healthy and balanced diet.

Much of the reason that people have felt that fresh lobster was unhealthy is because of traditional preparations. When you think of lobster, you think of a heavy, creamy bisque, or dredging it in drawn butter. And of course, adding these fats to any protein makes it unhealthy, the same would be true for any fish prepared in oil or butter, or chicken and steak pan fried. But lobster on its own is actually quite good for you. It is prepared by steaming, which takes away many of the oils and fats often used in preparing other meats, which is an added healthy bonus.

Lobster is also a great source of omega three fatty acids, which you've probably been seeing on the news lately. Found naturally in many types of fish and shellfish, omega three fatty acids are seen as essential for heart health. They are such a hit that they're being added to many other foods. Fresh lobster is a great way to get these great heart benefits because it can be prepared in such a low calorie way. It's also a great way to get the protein that you need to have energy throughout your day.

How can you enjoy fresh lobster in a healthy way? Lobster makes a great addition to a salad, in chunks, it's rich taste is a wonderful way to use less dressing and add a kick to what you're eating. You can also try a few pieces on a slice of quality bread, like rye or pumpernickel, to mix the strong flavors. For dinner, try some whole wheat pasta dressed with a little oil and some lobster meat. It's sure to be an instant family favorite.

Fresh lobster is a great way to add some classic elegance to your diet, without sacrificing taste or your healthy. It's a great tasting protein that can be prepared in many simple ways for both yourself, and for your friends and family.




Are you sick of the same old same old? Well ditch that dried out chicken and get some rich, healthy fresh lobster. You can order it online right now from Quality Fresh Seafood!

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Friday, November 19, 2010

Real Southern Fried Chicken Recipe

Real Southern Fried Chicken is a dish often imitated, but seldom duplicated except in the kitchen of a good Southern cook. You will see many restaurants advertise Southern Fried Chicken but if you have ever had the real deal, you will be disappointed in what they offer.

Here is the secret. Simplicity and cooking technique. Real Southern Fried Chicken is very
simple with few ingredients. It's when you start adding enhancements that you begin to turn it
into something that does not even resemble Southern Fried Chicken. So, keep it simple.

Ingredients

Fresh, cut-up chicken
2 cups flour
1 tablespoon salt
1/2 tablespoon black pepper
1 whole egg
3/4 cup milk (I prefer buttermilk but you can use regular milk)
Cooking oil as required (see following)- (I like Corn Oil or peanut oil)Directions
Using a large frying pan (cast iron works best), fill with enough cooking oil to provide about
3-4 inches oil depth in the pan.
Place frying pan on stove top burner on medium-high heat
In a medium size mixing bowl, combine egg and milk, mix well
On a large plate, combine flour, salt, pepper, mix well
Wash chicken parts
Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides
Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle)
Place chicken parts in frying pan (should not be touching each other)
Fry chicken on first side 1 minute then turn to other side for 1 minute
REDUCE HEAT TO MEDIUM
Continue to fry on each side until golden brown
Should take about 5-7 minutes first side and 4-5 minutes other side

Tip: Even though you have a golden brown crust on the outside, the inside may not be fully cooked,
especially if you are using frozen chicken which you defrosted. When you have a golden crust, cut
deep into one of the thickest pieces with a sharp knife and observe for any pink coloring.
If pink (or red) continue cooking (reduce heat slightly). There should be no pink!

Refrigerate left overs for up to 2 days. Although it will lose it's crunchiness, cold fried
chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.

Fried chicken goes with nearly any vegetable but I like to serve with turnip greens, black eyed peas and cornbread. You can find authentic Southern recipes for all these dishes at olsouthrecipes.com (see below). In the summer, when fresh vegetables are available, I like to also include baby green onions and radishes served on the side. And do not forget a tall glass of iced tea to wash it down.

Give the Southern fried chicken recipe a try and enjoy.




Ken Miller is a free lance writer and webmaster for olsouthrecipes.com, where you can find recipes for the most popular, authentic, Southern dishes such as, fried okra, biscuits and gravy, cornbread, Southern grits, turnip greens and many more. Oh, and they are all free.

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Thursday, November 18, 2010

Portuguese Chicken Recipes - Easy & Quick To Prepare!

These portuguese chicken recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some portuguese chicken recipes

>> Poached Chicken Portuguese

1 bay leaf

1 c chopped onions

1 tb red wine vinegar

1/2 ts ground cloves

1/2 ts worcestershire sauce

1/2 ts cajun sunshine (hot pepper sauce)

1/4 ts pepper

10 to 15 strands saffron

2 garlic cloves, minced

2 tb olive oil

4 md tomatoes, peeled, seeded, chopped

4 skinless, boneless chicken breast halves

In a large skillet, heat oil over medium heat. Cook onions until translucent. Add garlic and hot sauce, cook about 1 minute. Add remaining ingredient, except chicken. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Place chicken on top of sauce, cover pan, and simmer 15 to 20 minutes, until chicken is cooked through. Serves 4.

>> Portuguese Fried Chicken With Chili Mustered

Emeril's dry rub

1 roasted red pepper peeled seeded and chopped

3 cl garlic crushed to a paste

3 tb olive oil salt and pepper

Chicken

1 fryer cut into 8 pieces

1/2 c mustard sauce

2 c flour

2 eggs lightly beaten oil for frying

For the dry rub: in a food processor, combine the peppers, garlic and olive oil, puree until smooth. Season with salt and pepper.

For the chicken: completely coat chicken pieces with the dry rub. Place on a baking sheet and allow to sit for 20 minutes.

Evenly coat each piece of chicken with the flour. Dip each piece in egg, removing any excess liquid. Turn back into flour, coating each side well. Fill a skillet with oil 2 inches high. When oil is hot, carefully lay the chicken in the oil, do not over crowd. Fry until golden brown, about 8-10 minutes. Turn the chicken over and continue cooking until done. Season with essence. Serve with mustard sauce.

That's it for today! If you want more portuguese chicken recipes, be sure to visit us today at:




Easy Recipes Secrets is the world's favorite cooking newsletter.

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Wednesday, November 17, 2010

Let's Learn How to Bake Chicken

Chicken is the main meat in the diet of the majority of meat eaters as it is cheaper than other types of meats and as it can be cooked in so many various techniques. Frying is possibly the most recognized technique of them all for cooking chicken however, there are several others like roasting, jerking, barbequing and baking.

Especially for an individual aware of the fat and cholesterol that fried chicken may contain, these other ways are really good alternatives but the one we will talk about chiefly is baking.

Required Tools

Paper towel

Sharp knife (optional)

Baking dish/roasting pan

Oven

Meat thermometer

Required Materials

Whole chicken cut into smaller parts/chicken breasts

Salt

Pepper

Fresh or dried herbs (oregano, thyme, tarragon or rosemary)

Olive oil

Marinade (optional)

Seasoning of your choosing

Instructions

Preheat the oven to 350 degrees Fahrenheit; if you are using a whole chicken, take out the giblets inside the inner cavity and then wash the chicken meticulously with water. If you choose to cut the chicken into smaller pieces, go ahead and do that now using a sharp knife; after that pat the chicken dry with the paper towel and season the chicken thoroughly using the salt, pepper, herbs and any other seasoning you desire.

Lay the chicken inside the baking dish/roasting pan and wipe it with the olive oil and marinade (if you opt to use it). You can moreover add herbs of your choosing to the top of the chicken for added flavor and trimmings.

Lay the baking dish/roasting pan within the oven with the chicken in it and leave it bare; bake the chicken at 350 degrees for 1-1½ hours or until it is golden brown and thoroughly cooked throughout.

To be sure the meat is cooked insert the meat thermometer into the fattest part of the chicken; if the temperature shows 170 degrees or greater then the chicken can be taken from the oven. Another way to confirm if the chicken is cooked is to use a sharp knife and slice the fattest part of the chicken; if it is cooked the meat will not be pink and the juices running out of the chicken will be clear.

You may now share the chicken alone or with whatever you choose; if you used a whole chicken allow it to cool for 10 minutes before cutting it up. For a whole meal serve it along with rice or mashed potatoes and peas or corn.

Tips and Warnings

It is crucially important that the chicken is thoroughly cooked before you eat, half cooked chicken can cause food poisoning and deadly parasites.

Be certain to clean any surface that the raw chicken touches including your hands to prevent contaminating other foods and items with any bacteria that can be on the chicken; soap and water will often be sufficient but you can use a solution of bleach or some other cleaning agent with water to ensure a in depth clean.

To cut the rawness of the chicken cut a lemon in half and rub it all over the chicken before you cook it; you may also rub the chicken with vinegar, inside and out if it is a whole chicken. If you don't mind the additional sourness you can leave it as is, if you do mind, simply rinse the chicken again.

There are a couple variations of baked chicken available including baked sweet and sour chicken, baked chicken in mango sauce, or curry flavored baked chicken. If you want to try any of these kinds you may check out a couple of the recipes available on the internet.




Please visit these links for more information on How To Bake Chicken and this link for information on Bake Chicken.

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Tuesday, November 16, 2010

Barbecuing Basics

Ask anyone across the country and depending on where they live, barbecuing evokes emotions and brings out memories of summers gone by. It can create controversy when people are asked to define a good barbecue and debates begin.

There are three main types of barbecues, charcoal-fired, gas and electric. What you choose will depend on where you will use your barbecue, how many people you will be serving and food being barbecued.

Barbecuing is one of America's oldest traditions going back hundreds of years when Native Americans slow cooked their game over hot coals. They used local ingredients for the open fire, smoking fish and game. It was the Caribbean natives who taught the Spanish to cook with a Barbacoa or wooden frame and to baste the meats with sauce mixtures that most resemble today's barbecue sauces. The Spanish introduced this technique to the southwest and the southeast Atlantic coast.

In the 1700's barbecuing became a favorite gathering time for New York society and politicians used it as a rallying point for electioneering.

Over the years, barbecue cooking methods have evolved regionally and from state to state. In the Deep South it is pork, while the mid-west prefers beef. The central states prefer chicken and the northwest, northeast and in between love fish and seafood. With transportation technology, we can get it all, anywhere and anytime so the possibilities are endless.

There are two ways to barbecue, direct or indirect heat. The techniques differ in how the coals are arranged and whether the barbecue is covered. The direct method is best for grilling steaks, chops, hot dogs, hamburgers and chicken. The indirect method is best for foods that require more than 20 minutes cooking such as whole poultry, roasts, hams and fish. This method is best done in a covered grill with the hood closed for uniform heat.

Almost any cut of meat, beef, pork or chicken as well as most fish and seafood that are roasted, pan-fried, pan-broiled or broiled can also be cooked on the grill. If marinated properly, even the less tender cuts will turn out moist and delicious.

Always use long-handled cooking utensils to avoid burning yourself. Have a barbecue mitt close by for emergency adjustments and removal of drips pans. Use a water-filled spray bottle to extinguish flare-ups. You should always turn food with long-handled tongs or a spatula. Using a fork pierces the food, allowing juices to escape. Always salt food after cooking as salt draws out juices. Be sure that ashes are completely cold before being dumped into a paper or plastic container.

A little known fact is the role Henry Ford played in creating America's passion for barbecuing. In the early 1900's, Ford had a sawmill that made the framing for his Model Ts. As the piles of scrap wood grew, Ford's ingenuity took over and he learned how to chip the wood and converted it to the now familiar pillow-shaped briquettes. Ford then sold them through his car dealerships. Ford Charcoal was later named Kingsford and is still the number one brand sold in America today.




Scott Tranter has been in the restaurant business for 36 years. He has started and operated 12 successful restaurants and is a leading authority in the food service industry. He is a ServSafe Instructor/Proctor for the National Restaurant Association and a Member of the International Association of Culinary Professionals. He is a published author and motivational speaker. His gift of teaching others how to achieve their passion is magical and will ignite enthusiasm and be the difference between mediocrity and accomplishment. Please visit our website http://www.dinerwizard.com

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Monday, November 15, 2010

How to Make Lobster, Puerto Nuevo Style

What is Puerto Nuevo?Puerto Nuevo is a seaside village in Baja California, Mexico. It was made famous some 50 years ago for its succulent Pacific spiny lobster, which is renowned throughout Southern California. Back in the old days, local fisherman would cruise up and down the shoreline in their pangas (fishing boats) and dive right off the rocks in search of the best lobsters.

The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good 'ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don't forget the beans, Spanish rice, limes, salsas, and flour and/or corn tortillas.

You can always throw the lobsters on the grill or under the broiler, if you don't want to pan-fry them. You can also boil them with a little water mixed with a little beer, Mexican, preferably.
Ingredients

INGREDIENTS

Servings: Makes 6 servings.

* 6 large Mexican lobsters

* 2 cups lard or solid vegetable shortening

* Old bay seasoning

* Pepper

* 2 cups frijoles (beans)

* 2 cups spanish rice

* Dozen or two of flour and/or corn tortillas

* 2 cups Salsa Fresca

* 2 cups Salsa Verde

PREPARATION

1. Bring a pot of water mixed with a little Mexican beer, to a boil. Throw in a bit of old bay seasoning.

2. Put the lobsters in for about 3 minutes. They won't be thoroughly cooked.

3. Heat lard or vegetable shortening, in a heavy deep skillet.

4. Split the lobsters in half length wise and remove the green tamale inside.

5. Season the lobster halves with old bay seasoning and pepper.

6. Pan-fry each lobster half for about 5 minutes on each side, until meat is tender and crisp.

7. Drain on paper towels.

8. You can serve them right away or place them in a warm oven until ready to serve

Serve up your Puerto Nuevo Lobsters with frijoles, rice, tortillas, lime and salsas. You can eat the lobster either in a burrito or taco or just by them selves. Use the tortillas to scoop and mop up your beans, rice, excess pan juices and salsas - the Mexican way!

Enjoy!!




Susanna Lopez is the owner of Baja Mamas Party Potions, a full service caterer in Tucson, AZ, specializing in Baja Style Cuisine. Her company also provides margarita machine rentals and chocolate fountains rentals for any occasion. Plus, they manufacturer a line of gourmet cocktail mixes, which are all natural, preservative and additive free. For more information on Susanna Lopez and Baja Mamas Party Potions, visit her website: http://www.bajamamas.com

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Sunday, November 14, 2010

Eating Cheap - How to Get by and Eat Well on 20 Dollars Per Week


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A lot of friends and acquaintances ask me how I save so much money and stay in great shape without even working out. The answer is always profoundly simple and always catches them off guard. Whenever I give them the plan to do it, they end up saving 300 dollars a month, minimum. If you want to save hundreds of dollars per month (or per week depending on your habits), as well as get in great shape, here is exactly how I do it:

You've got to cook meals at home using some key ingredients from grocery stores that you need to start picking up. For example - if you grab a drink at a coffee shop or starbucks in the morning, and get a crappy fast food meal on the way to, or back from work, you'll already save 300 dollars (and your health) by switching it up. Here are they key ingredients you need to work it:

Beans (canned, any variety you enjoy)
Eggs
Bread
Tomato sauce (pasta sauce, jarred or canned)
Pasta
Oil (olive oil or canola oil)
Basic spices, such as salt, pepper, oregano, basil, etc
Vegetables that are ON SALE, such as potatoes, onions, peppers, etc
Meat (beef, chicken breasts, drumsticks, thighs, etc, fish) that are ON SALE

You'll need to wake up 10 minutes earlier to make breakfast - but the money you'll save adds up to a few DAYS of work per month. Here are some basics you can make with eggs: hard-boiled (almost no effort), scrambled, over-easy, fried, poached, omelet (using any variety of veggies). Pop in some toast, and you have a solid and healthy breakfast costing about 50 cents. If you make a bad processed microwave or oven-ready breakfast, or grab something on the way to work, in addition to Starbucks or some other coffee chain, you'll already save 300 per month just on one meal of the day by switching it up.

For lunch you have a lot of options if you pre-make the meal and bring it to the office. You can slap pan-fried chicken breasts on bread with veggies and your choice of dressing, all for around a dollar for a delicious and healthy meal. You can make pasta and bring it in tupperware. It's up to you.

For dinner, you can make any meat you picked up along with sauteed vegetables, steamed broccoli, potatoes, anything really. It's up to your imagination. Cooking instead of popping in some microwaveable or processed pre-made dinner will save you 5 dollars per meal.

These changes will not only have you shedding several pounds per week (without even being hungry), but you'll gain valuable cooking skills, and will save between 300-600 dollars per month depending on how you eat right now. That's enough for a luxury car lease, or enough to pay for some of or all of your rent. Any of my friends that have stuck with this shower me in thanks - the money comes out of thin air in a way, and they can enjoy using it on other more important things, not fast food they take for granted anyway.




For tips and secrets on getting groceries for dirt cheap when you're out shopping, as well as tips on how to get dirt cheap airfare, save gas with your car, and more, visit budget meal plans. Savings are in the hundreds, arm yourself with the knowledge to change your lifestyle for the better.

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Friday, November 12, 2010

Biggest Loser Recipes - 3 Top Recipes For Big Losers


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Successful weight loss is achieved through a combination of good habits and lifestyle changes. Exercise and a healthy, balanced and nutritional diet will help you to achieve your weight loss goals and feel great along the way. Eating well and healthily needn't be the painful and miserable activity that many people think it is, in fact there are many options open to you and you may be surprised at just what you can eat.

The reality TV show "The Biggest Loser" has done a great job at showing just how effective a sensible and balanced diet plan can be, and the recipes below which featured on the show and used by the contestants, will show you how creative you can be, and will help you to create your own biggest loser recipes at home. The recipes are a starter, a main course and a srumptious dessert (with plenty of fruit).

Give these recipes a try and see if you too can become a big loser!;)

Biggest Loser Recipe No. 1

Blue Team's Appetizer - Fried Scallops with Melted Onions

Serves 4

8 tablespoons unsalted butter

1 pound sweet onions, peeled and sliced thin

Salt and freshly ground pepper

2 egg whites

1 cup fine cornmeal

1 ½ pounds large sea scallops (U-10 count, preferably)

¼ cup cooking oil

1 cup canned diced tomato

Juice of half a lemon

4 tablespoons chopped fresh chives

1. Heat a medium saucepan over low heat. Add 3 tablespoons of butter and onions to pan and season with salt and pepper. Cover and cook for about 15 minutes - until onions have softened, stirring occasionally. Uncover and allow water to evaporate. Onions should have the texture of marmalade.

2. Meanwhile, in a shallow bowl, whisk the egg whites. Spread the cornmeal over a plate. Toss scallops in egg whites until fully coated. Remove one scallop at a time, allowing the excess egg white to drip off, and roll in the cornmeal. Shake off excess and season.

3. Heat a large sauté pan over high heat. Add oil and let it get hot. Carefully place scallops in pan one at a time and fry until first side is deep brown and crisped, about 2 minutes. Turn and cook on second side until interior is completely opaque and outside is brown, about 2 minutes. Transfer to a paper towel-lined plate to drain and cover lightly with aluminum foil to keep warm.

4. Drain oil from the sauté pan and dab clean with a paper towel. Set the pan over medium heat and add remaining butter. When the butter has browned, add the tomato and sauté 1 minute. Stir in lemon juice and chives. Season to taste with salt and pepper.

5. Serve the fried scallops over the melted onions with tomato-lemon sauce spooned over all.

Biggest Loser Recipe No. 2

Roger Clemens - Pepper Steak

Serves 4

3 ½ cups Free-Range Chicken Broth, low sodium

Fresh ground pepper and NuSalt

1 cup short-grain brown rice

1 tablespoon extra virgin olive oil

12 Anaheim peppers

Pam spray

4 5-ounce portions lean beef tenderloin

1 vidalia onion, slice thinly

5 cloves chopped garlic

3 tablespoons balsamic vinegar

3 tablespoons cornstarch

½ cup Trader Joes Fat Free Salt-Free Marinara

½ cup Evaporated Fat Free Milk

½ cup chopped fines herbs (parsley, chives, tarragon and chervil)

Pinch of cayenne

1. Bring 2 cups chicken broth to boil in medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to very low simmer and cook for 1 hour or until rice is tender and liquid absorbed. Fluff rice with fork and toss with olive oil. Keep warm.

2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for 7 mins to steam off skin. Remove as much charred skin as possible with paper towel. Seed peppers and cut into rings about ½ inch thick.

3. Heat large sauté pan over medium-high heat. Season and spray pan with Pam. Saute until golden brown, about 4 mins per side. Remove steaks from pan and keep warm.

4. Spray pan with Pam again and add onions. Saute until onions are starting to become tender, about 5 mins. Add garlic and sauté for another minute. Deglaze with balsamic vinegar. Add 1 cup chicken stock to pan and bring to a simmer. Mix remaining ½ cup chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara and evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until vegetables are tender. Return beef to pan to reheat, for about 2 mins. Stir in fines herbs. Serve with rice.

Biggest Loser Recipe No. 3

Strawberry Mousse Cups

3/4 cup boiling water

1 pkg. JELL-O brand strawberry flavor sugar free low calorie gelatin

2 cups thawed cool whip-free whipped topping, divided

1 cup ice cubes

2 cups sliced strawberries

1. First, divide strawberries among 6 dessert dishes.

2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

3. Add ice cubes and stir until completely melted.

4. Gently stir in 1-1/2 cups of the whipped topping until well blended.

5. Spoon over strawberries. Refrigerate 2 hours or until firm.

6. Garnish with remaining 1/2 cup whipped topping.

I hope you try these delicious biggest loser recipes for yourself, and have fun by eating a healthier and more balanced diet - the biggest loser diet.




The Biggest Loser has helped tons of people think about their food and make better and more informed choices for a healthier lifestyle.

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Thursday, November 11, 2010

Kentucky Fried Chicken Batter Recipe - The Secret's Only a Few Keystrokes Away!

I though it would be easy to find the Kentucky Fried Chicken batter recipe online, so I typed it into the search engine. Turns out, it wasn't that easy. Oh, I found lots of recipes, but I also found it hard to believe that any of them were authentic. Now, I'm pretty easy to fool. I'll look at a zirconia diamond and not know it's a fake, but when I saw some of the ingredients in these recipes, I was convinced they weren't the real thing.

I was always a fan of KFC, but I only decided to look for the recipe after years of trying to fry chicken and failing. Cooking was never my strong point, but in more recent years I have become more patient and therefore, a better cook. My increased confidence inspired me to conquer the art of frying chicken. You may think that I am being a bit dramatic, but then you've never had to eat my fried chicken. Believe me, my husband understands why I am was being so determined to find the best recipe possible.

As it sometimes happens with computer searches, I had to surf awhile, and page around through recipes and web sites before I came upon the actual Kentucky Fried Chicken batter recipe, but it was well worth it in the end. I finally found it, along with many others, in a recipe book that contains hundreds of authentic recipes from some of the most popular restaurants around. I gotta tell ya, I don't know how this book came about, but I sure wish that I found it years ago. Now when I say we're having fried chicken for dinner, my husband says, "great," instead of, " hey, let's order a pizza!"

Ingredients

* 4 chicken leg quarters * 3/4 cup flour * 1 tablespoon salt * 1 tablespoon pepper * 2 teaspoons msg * 1 1/2 teaspoons paprika

Directions

1. Preheat oven to 375 degrees Fahrenheit. 2. Cut chicken into 8 pieces(4 legs and 4 thighs. 3. In a zip lock bag mix all dry ingredients. 4. Wet chicken. 5. Put one or two pieces of chicken at a time into the bag and shake well. 6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick. 7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.




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Wednesday, November 10, 2010

Authentic Indian Salad Recipes

There is much more to Indian food than just curries and rice. Actually Indian cuisine is more versatile than a lot of people realize and if you are fond of the flavors, ingredients and spices used in this delicious cuisine, you might like to try making some authentic Indian salad recipes.

Some Indian salads are very similar to western salad recipes. An Indian egg salad, for example, would contain cilantro and perhaps a little cumin or turmeric but would be similar to a western egg salad in other regards. A potato salad in India is likely to contain mustard and chili to give it heat and actually, a lot of Indian salad recipes are spiced in this way because Indians enjoy spicy food and would perhaps find western salad recipes a bit bland.

There are, of course, exceptions to this and you would find an Indian rice salad or chicken salad very similar to other cuisines' interpretations of these dishes. You might find fresh mint or cilantro in them but not everything has to be spicy or hot.

Cool and Creamy Dishes

Actually, when you consider the fact that Indians enjoy eating a cool, crisp salad to contrast with their hot curry dishes, this explains why a mild, creamy flavor and texture is sometimes ideal to go with the meal.

Yogurt is preferred over mayonnaise in Indian cuisine and you can make a simple Indian salad by combining tomato, cucumber, green onion, red chili, radish, and some yogurt. Chop everything up and stir it together. You can add fruit or nuts to this, if you wish, or use some curry powder instead of the chili. If you want to add an Indian flavor to an existing salad recipe, simply add some curry powder to give it the right aroma and flavor.

How to Make Dhaniya Aloo

This traditional Indian salad combines spicy flavors with smooth ones for a wonderful contrast. The potatoes, yogurt and cilantro are mild in flavor and the chilies, pepper, cumin and lemon juice add a real zing. "Aloo" is Indian for potato, in case you were wondering, and "dhaniya" is just the name of the dish.

This is a vibrant and exciting salad and you can serve it alongside any meat, fish, or poultry dish. You can make it in advance if you want and keep it in the refrigerator for up to a few hours.

What you will need:


1 chopped fresh tomato
4 1/2 chopped, medium sized cooked potatoes
1/2 teaspoon sugar
2 teaspoons dry mango powder
1/4 teaspoon black pepper
2 tablespoons water
1/2 teaspoon roasted ground cumin
3 teaspoons plain yogurt
3 green chilies
2 teaspoons lemon juice or limejuice
Salt, to taste
1 cup chopped cilantro

How to make it:

Add everything except four of the potatoes to a food processor or blender and blend until you get a thick, smooth paste. Chop the potatoes and put them in a bowl. Toss them with the paste and serve chilled.

This salad is great alongside something simple like a grilled chicken breast or a pan-fried steak. If you usually serve mashed potatoes or fries with your meat, why not try this healthy alternative?




Food blog websites are wonderful if you enjoy an insight into other cuisines. If you fancy making an Indian meal but you are not sure where to start, why not do a recipe search to give you a few good ideas about possible Indian recipes?

RecipeDirectory.org Where the Web Searches for Recipe Sites

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Tuesday, November 9, 2010

Three Delicious Recipes for Celery

Celery seems to be a unanimously unglamorous vegetable. It's as cheap as the common spud and sold year round. Its not ignored, indeed there's barely a kitchen that it doesn't pass through on its way to forming the base of stews and braises, but is its deliciousness often fully engaged with? Stripped of its tough outer stalks its heart has no less to say than an artichoke - sweet, creamy, nutty and a textural joy. It's this time of year when the good stuff seems happiest coming out of the soil and it's well worth tracking down that good stuff and giving it a stage to swagger.

Celery and cream

Using all the stalks but not the heart, trim them of their leaves and peel the outside of the bigger stalks with tough stringy skins (well worth holding on to for a if there's a stock on the horizon). Blanch them in a big pot of salted, boiling water just for half a minute to a minute, to help tenderise them, and shock them in iced water. Then over a fire or a griddle pan grill them until well charred. Slice into thirds lengthwise. Smear a spoonful of thick yellow cream onto a plate and pile some celery alongside it. Serve as is or with some fried chicken livers.

Oxtail, celery and fried bread

Have your butcher chop your oxtail into 1 inch pieces. There tends to be too much fat in proportion to meat on an oxtail, so you can trim some off, render it and use it to fry the bread. Season your oxtail generously with salt and pepper and a little flour.

Fry to mahogany brown on all sides in a violently hot pan. In a pot sweat down lots of finely diced onion, carrot and celery with olive oil until its completely tender - almost a mush - this will then take charge of the stews textural body. Add some bay and a bundle of herbs (heavy on the thyme). Then pour in lots of white wine, let it simmer for five minutes or so to banish the bitter alcoholic aromas.

Then pop in the oxtail and a little light broth or water. Check for seasoning. Bring it gently to a tremble, lid on and into an oven of 120 degrees. It'll be ready when the meat falls from the bone with a mere nudge - 5-7 hours. Pop you nose in every now and then, check for tenderness, see if you need to adjust the oven temperature and give it a stir to let the fat circulate through the meat rather than all rendering, rising and staying at the top. When it's an hour of or so.

Sizzle some crushed coriander seeds in some rapeseed or olive oil. Then add some celery sliced at an angle, fairly thin but still with some bite. Season and fry for a minute or two then add to the stew for the home stretch. As with any long-cooked stew, a day or two in the fridge once cooked will play an important part in it's becoming. Just before that, while its still warm is the best time to take the meat of its bone. When ready to serve, slice some sourdough bread, taking the crust off, and fry in your oxtail dripping (or goose/duck/pork fat) until golden. Heat the stew up gently and ladle on top of a couple of slices of the fried bread each. Garnish with, celery heart and parsley sliced thin, grated horseradish and lemon peel.

Poached Halibut, celery heart and chervil

Halibut are some of the biggest of Neptune's bounty - from around these shores - that find their way to the fishmongers stalls, its gets up to six feet in length. Fishmongers tend to take off and throw out their wings, head and tail and sell them in more manageable steaks, which have a tendency to dryness. Ask sweetly and they'll likely be yours for next to nothing.

They'll make a very special stock - and the meat that you prize from them is gelatinous and tender. In a pot sweat some onions, celery and fennel with some coriander seeds and a bundle of herbs (thyme, parsley stalks and bay). Fill your pot with half white wine half water and let simmer for twenty minutes. Check the seasoning and bring it to a consistent temperature that's just below a simmer. Poach the halibut until its tender through to the bone. Take it out and when cool enough to touch work away at taking all the meat you can off the bone. The wings are especially picky, sticky work. If you're happy enough with your yield I'd recommend a spot of cheek scoffing - scooping one out with a spoon and adding a very little bit of flakey sea salt. It arguably beats the thrill even of a roasted chicken's oyster. Pop the bones back into your pot and let simmer away gently for half an hour more. In that you'll have a rich seasoned broth that's the perfect base for a chowder.

With the halibut in a mixing bowl, add celery heart (sliced to something like matchsticks) and leaves (only the yellow ones), some capers, boiled egg(s) cut into quarters, chervil (kept in fairly big pieces), dress lightly with some fruity (rather than course and prickly) olive oil, some flaky sea salt and just a whisper of acid - in the form of lemon juice




This article is part of The Mutation, an Irish arts and culture blog. The Mutation is the voice of http://www.mutantspace.ie, an online arts co-operative, based in Ireland. We publish articles on everything from music to visual art, theatre to food, book reviews to websites and travel to fiction.

We're always interested to hear what you have to say so if you have something to contribute email admin@mutantspace.ie The Mutation is a free publication and can be found @ http://themutation.com

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Monday, November 8, 2010

Secret Restaurants Recipes We All Want to Know - Must Read


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This article is about the contents of the famous secret restaurant recipes cookbook. The cookbook is actually 2 books, there is a volume 1 and 2. Ron Douglas is the person who found out this information and has been on Fox news, Good Morning America, and People Magazine with the books. The recipes are from many famous restaurant recipes.

The recipes come from upper end restaurants as well as famous fast food restaurants. Some of the restaurants are Applebees, Red Lobster, Bob Evans, Ben and Jerry's, Olive garden, White Castle, Chillis, Outback steak house and more. Including such recipes as Kentucky fried chicken original recipe, Pizza hut pan pizza, Cracker barrel chicken salad, Tony Roma's original barbecue sauce, Red Lobster cheddar biscuits and Ruby Tuesdays sonoran cheese sauce to name a few.

There are bonuses included such as lifetime access to secret recipes archive, Secret sauces cookbook, Good ole comfort foods cookbook, Grill master cookbook, Special occasion cookbook, Diabetic delights cookbook, and Kid approved cookbook.

In conclusion, you can save a lot of money by making these dishes yourself at your home. You will know what the recipes are going to taste like before you buy the cookbook. If you have not been able to eat out as much or not been able to eat out at all because of the economy, then all these books will make it possible for you to have your favorite restaurants food again anytime that you want. These books will also be perfect for complimenting a cookbook collection.




For additional information about the cookbooks and recipes go HERE

My name is Scott Jenkins. I am a internet business person, civil engineer, and like to eat good food.

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Sunday, November 7, 2010

Chicken Fillet in Mustard and Lemon Batter

Chicken fillets are one of the tenderest and most versatile parts of the chicken. The fillet is found at the rear of the breast and falls away easily.

I created this recipe quite a few years ago and it has been an absolute god send because it has proved itself to be a real favorite among kids of all ages. And I do mean "all ages".

This recipe is really worth a try because it is really easy to prepare and you will be surprised just how quickly it disappears on any buffet.

Ingredients:

1 KG. of chicken fillet

The Batter:

Flour

1/2 cup of corn Starch

3 Eggs

1/2 cup of lemon Juice

2 heaped teaspoons of mustard

1 level teaspoon of tumeric

1 level teaspoon of paprika

1 level teaspoon of salt

1/4 teaspoon of white pepper

2 cups of water

Mix all the batter ingredients together in a mixing bowl leaving the flour until last. Beat quicly until the mixture is airy. Add flour until the mixture is quite thick.

Pour the mixture over the chicken fillets and mix well. Heat a frying pan with oil or lard to a temperature of 150 degrees celcius.

Add fillets to the oil one or two at a time until the bottom of the pan is more or less covered. Fry until the fillets are deep golden brown and repeat this operation until all of the chicken fillets are fried.

Serve on a bed of lettuce or baby salad leaves and a wedge of lemon. Goes well with french fries, and your favorite sauce, salsa or dip.




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Saturday, November 6, 2010

Curry Chicken Recipe - Which Nationality?

There are hundreds of curry chicken recipes from every nation which has the generic "curry" in its cuisine. However, most people think of Indian curry when they think of a curry chicken recipe, so here's a very simple one to start you off.

Basic Curry Chicken Recipe

4 chicken pieces (leg, breast or thigh (make that 8)) or 500g (1 lb) of chicken cubes from thigh or breast
Vegetable oil for frying
Large onion, peeled and chopped
Tin chopped tomatoes
2 cloves garlic, crushed
1 inch fresh ginger root, peeled and grated
2 tbsp ground cumin
2 tbsp ground coriander
½ tsp turmeric
2 fresh green chillies, chopped or 1 - 2 tsp chilli powder
Salt to taste

Heat the oil in a heavy pan and fry the chicken pieces or cubes until lightly browned. Drain and remove from the pan. Add more oil if necessary and fry the onion until golden. Add the garlic and ginger and stir for a minute then the cumin, coriander, turmeric and chilli and stir for 2 minutes. If you don't want the curry to be too hot, remove the seeds from the chillies before adding or leave them whole.

Add the tin of tomatoes and salt to taste. If the mixture seems too dry, add a little water then bring to the boil. Reduce the heat to a simmer and cook for 30 to 40 minutes or until the chicken is cooked.

As with any curry, this one improves with freezing or keeping for 24 hours.

There must be thousands of Chinese chicken recipes but perhaps fewer Chinese chicken recipes than stir fry and so on. Here's one that's very simple to do.

Chinese Chicken Recipe

500g (1 lb) cubed chicken breast
Vegetable oil for frying
1 onion, peeled and sliced vertically (i.e. from root to stalk)
2 cloves garlic, crushed
1 tbsp curry powder
2 tbsp soy sauce
1 tbsp cornflour mixed with 2 tbsp water
Salt to taste
250ml water

Heat the oil in a saucepan or wok, fry chicken until light brown then remove from the pan and drain. Add more oil if needed and fry the onions until golden then add the garlic and curry powder and fry for 2 minutes

Add soy sauce and water then cover and simmer for 20 minutes or until the chicken is cooked. Stir in cornflour and water mixture and bring to the boil, stirring until thickened. Check seasoning and add salt if needed.

You can include carrots, broccoli, mushrooms or other vegetables of choice to this curry by stir frying them until nearly tender, prior to frying the onions.

As well as India and China, Malaysia and Thailand feature chicken curry recipes in their cuisine. In Thailand, green chicken curry is probably the best known and in Malaysia, Kari Ayam which includes potatoes, coconut milk and star anise amongst the "normal" ingredients of curry powder, garlic and ginger.




Liz Canham
As well as a love of Asian Food and Cookery, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.

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Thursday, November 4, 2010

Chicken Breast Coatings - Some Yummy Ideas

Boneless, skinless chicken breasts are an economical choice and there are many different ways of preparing and cooking them. You can coat the breasts and then pan fry or bake them for juicy results.

One of the simplest ways to add juiciness and flavor to this kind of meat is to dip it in melted butter or oil and then roll it in a dry mixture, which will stick to the butter layer. This gives you a tasty coating and gives your boneless, skinless meat extra appeal.

Each of the following recipes makes enough coating for four boneless, skinless breasts and you can bake them for about twenty minutes at 400 degrees F or until the juices from the center run clear when you pierce the thickest part of the chicken with a knife. An instant-read thermometer is also handy and when it reads 160 degrees F, the chicken is done.

Serve coated poultry with some cooked broccoli or green beans, or maybe a simple salad and some fries or mashed potatoes for a complete meal, which is delicious as well as well balanced.

How to Make an Amandine Coating

Combine a third of a cup of melted butter and quarter of a cup of apple cider or juice in a shallow dish. Stir together quarter of a cup of flour, two thirds of a cup of ground almonds, half a teaspoon of curry powder, quarter of a teaspoon of garlic powder and a pinch of black pepper in another dish.

Dip the chicken breasts into the apple mixture and then into the dry mixture to coat them well. Put them in a greased baking dish and bake for twenty minutes at 400 degrees F or until the chicken is cooked through.

How to Make a Nut and Honey Coating

Combine three tablespoons of honey and quarter of a cup of melted butter in one dish. Combine half a cup of finely chopped salted nuts, one and a quarter cups of finely crushed cornflakes, half a teaspoon of salt, a teaspoon of dried thyme and a pinch of pepper in another dish.

Dip the breasts into the honey mixture and then roll it in the cornflakes mixture. Put the coated chicken on a wire rack over a jelly roll pan and bake for about twenty minutes at 400 degrees F. You can use peanuts, cashews or any other kind of nut for this recipe.

How to Make a Pretzel Coating

Combine two tablespoons of mustard or horseradish with quarter of a cup of melted butter and a few drops of hot sauce in a dish. Mix two tablespoons of flour, a cup of finely crushed pretzels and two tablespoons of chopped fresh parsley in another dish.

Dip the chicken into the melted butter mixture and then roll it in the pretzel mixture. Bake for twenty minutes at 400 degrees F. If you like crunchy coatings, you will especially enjoy this one.




There is so much you can do with boneless, skinless chicken breasts, including an easy baked chicken rice recipe or a mouthwatering chicken parmesan recipe. These recipes are simple to make and come out great every time.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Wednesday, November 3, 2010

Mouth Watering Spicy Fried Fish Recipe

Now I know what you all are thinking. Fried Fish? Isn't that unhealthy? Well, yes and no. See it all depends on how you fry the fish, what type of oil you use and what you eat with your fried fish. Now it doesn't all have to be bad. Fish is one of the healthiest foods on the planet and for good reason. It is very high in Omega 3 fatty acids and when cooked right, can be flavorful and divine.

A lot of fish is very expensive these days. If you go to your local grocery store, you will find a lot of very expensive varieties of fish. Generally this makes people go straight for the canned tuna. I am here to tell you that you don't have to go for canned fish. You can get some good old fashioned Tilapia and apply some spice magic to make it awesome.

Look, not everyone can afford Salmon these days, and even if you did get some Salmon, you probably wouldn't want to overpower its delicate flavor with spices and seasoning anyway, so for the purposes of this recipe, let us stick to basic and inexpensive fish that you can at the local supermarket - Tilapia or Catfish.

These days, you can get some excellent discounts and coupons at supermarkets and if you play your cards right, you can even get your groceries for free!

Ingredients

Fish Filets
Salt
Cayenne Pepper or Red Chili Powder
Cumin
Olive Oil

Method

Combine the dry ingredients (Salt, Cayenne or Red Chili powder, Cumin) together to get a dry spice rub. Drizzle some olive oil on both sides of the fish filets and sprinkle the dry rub on both sides as well. The oil will help to coat the fish with the dry spice rub and leave aside for 10 minutes.

Get a nice non-stick cooking pan and heat up some olive oil (just enough to coat the pan). I wouldn't recommend using Pam simply because it won't be enough to keep the fish from sticking and also because Olive oil is a great and healthy product that is perfect for this purpose.

When the oil is nice and hot, gently place the fish in the pan and cook for 5-10 minutes until the fish becomes white and flaky. Then carefully flip the fish with a wooden spatula making sure not to splash any oil. Cook for another 5 minutes until white and flaky. The thicker the filets, the longer they will take to cook.

So there you have it, a nice spicy and yummy fried fish recipe. I highly recommend serving this with a squeeze of fresh lime or lemon which will really bring out the flavors. Enjoy as part of a family meal or as a snack.




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Tuesday, November 2, 2010

Wedding Season - 3 Classic Dishes That Every Wedding Caterer Must Know


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With the wedding season around the corner and my lady needing her special day to be memorable as ever I took the initiative and interviewed 5 caterers giving them only 3 dishes to serve. The choices were entree's i feel are staples for any personal chef, catering company or even aspiring chef. I also chose on a varying degree of difficulty to assess how serious each caterer was about the event and to see if they were willing to take on a bit more of a challenge to impress or if they would display a unique twist on a traditional and oft times more forgettable dish that is served at many weddings I have been to. The list starts with the most challenging and daring and moves down the line to the least compelling but allows for a bit more freedom of expression in the dish.

First on my list was a crab and bay shrimp stuffed salmon. I chose this to distinguish those caterers that intended to cook a bit more impressive dish and truly wanted to earn my business. The freshness of the seafood is always a key determinant in choosing the right service and chef for the job. I left the seasoning up to the cook and was impressed with the one caterer that chose this dish as there proposed menu item. The mix of rosemary and old bay seasonings was robust and the freshness left it's impression.

Second i looked towards the sometimes tough but delicate duck breast with a sauce of the chef own personal tastes. This was chosen by two of the five chefs and i was all but inspired by both of these dishes. While one was undercooked and under-seasoned the other was dry and glazed with an inappropriate amount of teriyaki something I was not accustom to seeing from refined cooks and am in full understanding as to why. I was impressed with the reduction that was served on the side of the under-seasoned duck breast and gave some extra points for that item.

Finally the traditional dish was included to weed out the weak or allow someone to stand out by offering a unique twist on an over served dish that can easily lack personality. The chicken breast and steamed vegetables was meant to lure in the catering service that was looking to take the easy path and if they didn't do something special with it, they were lost. In fact of the 2 that chose this dish they were both quite impressive. One caterer served a delicious and sweet chutney that allowed the mushroom and prosciutto stuffed chicken to stand out. The final personal chef used a white wine sauce and a side of garlic blue cheese mash potatoes to ride shotgun with a lightly pan fried all white chicken breast. This stood out however my decision had been made.

The effort was there for only one of the personal chefs and they made the decision to impress at the highest level offered. This told me they would do a fine job with any of the dishes that I decided to go with and I made a decidedly confident choice. As the moral says it's worth the effort.




Harvard Williams is a writer and food lover that is in close contact with many caterers, personal chef's and food service workers. His passion for unique items and the psychology behind a nations love for food drives him to consistently try new food items. He has worked closely with such caterers as http://www.sandiego-catering.net on improving their wedding catering service and is working on his long time goal of releasing a the first pop up cook book!

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Monday, November 1, 2010

Make Your Own Quick Bread Mix

I like to keep a container of quick bread mix on hand for unexpected guests that drop in for coffee. I can have a coffee cake ready in 20-minutes or muffins in a flash. One of my favorites is to make chicken and dumplings from this mix. Pancakes, waffles, banana bread, nut bread or a variety of doughnuts and biscuits can be made from this mix.

To make my favorite mix I measure 10-cups of all-purpose flour into a large bowl. To that I add 1/3-cup of baking powder, 1/4-cup of sugar, and 1-tablespoon of salt. I mix all of those ingredients very well. Next I measure 2-cups of shortening and cut that in until the mixture looks like cornmeal. DO NOT use lard for this because lard requires refrigeration. Use a vegetable shortening. I keep this in a tightly covered container up to 6-weeks at room temperature.

To make a quick banana bread, cream together 8-ounces of cream cheese, 1-cup of sugar. Then add 1-cup of ripe mashed banana and 2-eggs. Next stir in 2-cups of the baking mix until just moistened and add 1/2-cup of nuts. Do not stir too much. Pour the batter into a greased 9x5x3-inch loaf pan and bake 350-degrees for 60-minutes. Cool in pan for 10-minutes before removing from pan.

To make chicken and dumplings, I fry my chicken and while the chicken is frying I mix 2-cups of the baking mix and 2/3-cup of milk together. I bring 2-3-quarts of chicken stock to a boil. Then I drop rounded tablespoons of mixture into the boiling stock. I cook that 10-minutes uncovered and the I turn the heat down and put the cover on the pot and cook for another 10-minutes.

Now I have golden fried chicken, fluffy dumplings and flavorful gravy for dinner. There is no need for potatoes. I add a vegetable dish and condiments and enjoy!




Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

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