How Long Does a Perfectly Roasted Chicken Need to Cook?

Although cooking chicken can be a simple task, there are many determining factors that lead to a perfectly juicy and tender well cooked bird. Chicken is probably one of the most popular meats around for it offers a range of versatility and possibilities! You can boil it, grill it, broil it, bake it, roast it, fry it, sauté it, rotisserie it and stir fry it and always end up with a delicious meal. However, one of the big challenges with chicken is that it must always be well cooked to prevent food borne illnesses. You can never eat chicken rare or medium rare. If the meat is pink cook it longer. Raw chicken can make you very sick. OK, so why is this such a big deal? It's a big deal because chicken, specially the white meat breast area, tends to be overcooked and dry. It does not have to be! I would like to concentrate on roasted whole chickens in this article as these seem to be the ones that are hardest to perfect. Because of the way a chicken is shaped, it is very easy to end up with overcooked, stringy breast meat; undercooked leg and thigh meat; and inedible, chewy skin.

A well roasted chicken should have juicy tender breast meat, fully cooked dark meat and perfectly crisp and well seasoned skin. So how do we end up with such a wonderful production? The very first thing you need to do is preheat your oven with the roasting pan inside. Keep the rack out of the oven to use later. Since everyone's oven is different I would say a good rule of thumb is to heat it for a good 20 minutes before you start roasting. I have roasted many a chicken in my life and I can tell you that 375 degrees Fahrenheit (190 degrees Celsius) is where my chicken has come out with the best results. Higher heat cooks the bird faster but tends to scorch the skin and dry up the meat; lower heat - slow and low in the beginning and high in the end - ends up in dry meat as well. So, preheat your oven to 375 degrees and let's get the chicken ready! Remove the giblets and the neck from the cavity. Unless you are planning on using them (let's say to make gravy for instance) throw them away. Wash the chicken inside and out and pat dry it well. You want nicely dried chicken skin. Next, trim off the excess fat. Throw that away. Starting at the neck, insert your fingers under the skin and gently push away the skin from the breast meat. Generously season the inside and outside of the chicken with salt and pepper.

Melt some butter in a pan or microwave and brush melted butter directly on the breast and on the skin. Place the chicken sideways on the roasting rack. Open the oven and place the rack into the roasting pan. Cook it like this for 20 minutes. Flip the chicken on to its other side and cook for an extra 20 minutes. Finally, turn the chicken onto its back, breast meat up and cook for an additional 20 minutes. You need to make sure the internal temperature is 165 to 170 degrees. Another way to check it is by pulling the thigh away from the body. If the juices run clear and not pink or red, the chicken is probably done. The average roasting chicken is between 3 and 3 ½ pounds. This will render approximately 3 to 3 ½ cups of cooked meat. I am assuming that you will be roasting a whole chicken and not a butterflied one- a chicken who has had the backbone removed. Butterflied chicken will cook faster. At any rate, if you are roasting a larger bird make sure to adjust the cooking time. 20 to 25 minutes per pound is a great rule of thumb! Good luck!

Click Here, for a great Herbed Roasted Chicken Recipe

Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

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Getting the Most Out of Your Fried Chicken Recipes

As the weather warms up, many of us start thinking about summer - a period associated with beautiful weather and great fried chicken. If you love fried chicken, but you have not had much luck recreating your family's favorite recipes, you will get a lot out of these cooking tips for making your favorite old fashioned meal.

What about the Fat

Pan Fried Chicken

A little fat once in a while is not so bad. Whether you decide to make fried chicken the main course for Sunday dinner or take it on a picnic, it is a delicious meal that brings back old memories. There are lots of different ways to make fried chicken, but all good chicken has a few things in common. It is cooked thoroughly, has a moist, juicy interior, and is not too greasy, with a crispy fried coating that tastes great.

Common Factors in Great Fried Chicken

There are a few aspects that are vital to making any batch of southern fried chicken a success. One of them is being sure you cut the tips off the wings to the last joint. No one really eats them, and wing tips are good for chicken stock later on. If you take them off now, you do not have to worry as much about crowding the chicken in the pan.

Space in the pan is vitally important. While it is okay for them to touch, you will need to make sure that there is no crowding. That means a skillet of twelve inches in diameter or more if you want to be sure your chicken will cook correctly. Choose a heavy skillet (cast iron is traditional), that will hold heat in well.

What Type of Oil or Fat to Fry In

Cooking oil is common for frying chicken, but many others swear by melted shortening instead. However, no matter which oil you use, choose one with a high smoke point and keep the temperature in an ideal range. Get your fat too hot and it will smoke. Do not get it hot enough and your chicken will take far too long to cook, along with being greasy.

A half inch to three quarters of an inch of oil is ideal, since you are pan frying, not deep frying. This works well for chicken fried steak and other dishes done in this style, as well as fried chicken. Too little oil and the sides will not cook properly. Too much and your chicken will swim.

Flouring and Coating Your Chicken

There are two basic ways to flour the chicken, and which one you use will depend on what you prefer and probably on what Grandma did. The paper bag method involves putting spices and flour into a strong paper bag, then dropping the chicken in a few pieces at a time. Close the bag and shake it for even coating with little to no mess.

Using a shallow dish to coat your chicken requires putting the flour and spices into a dish such as a pie pan or casserole, then rolling them in the mixture. This still coats well, and it allows you to see more easily, what you are doing. However, it does result in a bit more mess. Most people will use one method or the other according to personal preference and what their Grandma used.

Remember that the amount of chicken you work with should correspond to the recipe - three pounds at a time is common. You will want to trim excess skin and fat before cooking. People who use boneless chicken, boneless skinless chicken, or who trim all the skin will need to cook their chicken for less time than those using bone-in chicken or frying an entire bird. No matter what you do, take care and pay attention and you will get great fried chicken to match those old summer memories.

Getting the Most Out of Your Fried Chicken Recipes

If you're looking for some new recipes inspiration, you might like to check out the delicious recipes on our site. It can be hard juggling your budget to feed a family but using economical ingredients like chicken to make favorites like fried chicken is a great idea and means you can afford other treats too. Maybe you would like to make a something a little different like a chicken fried steak recipe for a change.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Deep Fried Turkey Practice

While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, it's the perfect time for you to deep fry a turkey. If you've been thinking about deep frying a turkey for Thanksgiving but want to try it first, October is the perfect time. It's close enough to Thanksgiving for you to gain some valuable experience but still far enough away that your family won't get tired of turkey sandwiches.

In October, Thanksgiving is still over a month away. It's the perfect time to dig your turkey fryer out of the attic, buy some peanut oil and test out some new dry rubs or injector sauce recipes. Let's face it once November comes it's too late to subject your family to a turkey test run when they're going to have it again in a few weeks on Thanksgiving. That's a lot of turkey. And Thanksgiving dinner is a time to be thankful, not a time to try out new recipes. What if your bird tastes terrible? You don't want your family to remember this year as the one where Dad ruined Thanksgiving.

Deep frying a practice turkey a month early will increase your comfort level on Thanksgiving. Let's face it when working with five gallons of boiling oil you can use all the comfort you can get. And you'll also get to enjoy a wonderful deep fried turkey without all the stress and the hassles that the holidays bring.

Your prep work should include making sure your propane tank is full and check to see if your fire extinguisher is charged and ready for action. Be sure to find your gloves and goggles and collect all the necessary equipment that you'll need for the big day. Put it somewhere on hand like the garage. This way when Thanksgiving comes you'll have one less thing to worry about.

And remember when you deep fry a turkey you won't have turkey drippings to make gravy. October is the perfect time to plan your gravy options. You could fry up the giblets and neck in a pan and use those drippings to make your gravy. Or you could buy your gravy at the store. The deep fried turkey will be moist enough that gravy will be more important for the mashed potatoes but it's still a good idea to plan ahead.

Here's an excellent injector sauce recipe to try:

Buttery Injector Sauce

1/2 cup Chicken Broth

4 tbsp Butter

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Black Pepper

Salt to taste

Melt Butter in a pan or microwave

Mix butter in a bowl with the rest of the ingredients except salt

Add salt slowly and taste. The sauce should only taste slightly salty

Whisk or use electric mixer until well blended and ready to be injected

Inject mixture into turkey

Place turkey in oven bag or in a large bowl with a cover

Refrigerate overnight

Whether it's your first deep fried turkey or you are an old pro, try using October to practice. It will make Thanksgiving a little more relaxed and enjoyable. The more prepared you are, the smoother your day will go and that's something to be thankful for.

Now that you know the basics of deep frying a turkey, you're probably ready to purchase a turkey fryer. But before you do, you should read all the latest turkey fryer reviews at TurkeyDeepFryersInfo.com

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A Guide to Weight Loss Friendly Chinese Food

Those of us who are on a diet know just how damaging Chinese food can be if we don't order the right thing. Majority of the foods which we purchase at the local Chinese place are either deep fried or pan fried. This means that the meal will be laden with trans fats, calories and cholesterol. Well, in this article I will reveal several tips which will help you make the right decision when ordering Chinese food.

First of all, you should never eat too much. Remember that two portions are equal to the size of a light bulb, whereas, one portion can fit in the wrapper of a cupcake. Steamed rice is always a great choice. Rice is low in fat, and calories. Just make sure that you don't order fried rice or lo-main. Fried rice is in fact fried which already means that it is laden with fat, calories and cholesterol. along with your rice you should try to order a wide array of veggies stir friend in minimal oil. Chinese restaurants tend to use a lot of oil and sauces which is why their food always tastes so great. So be sure to specify that you would like your food with light oil and light sauce. Be sure to stay away from fried chicken. We all know how delicious it is, but it surely will not benefit your health or your waistline. Skip the extra sauces. They are often laden with sodium.

Pan Fried Chicken

These are just a few tips to help make your next visit to a Chinese restaurant a healthier one. If you are trying to lose weight [http://www.weightdepot.com] and dieting alone is not helping, you should also try routine physical activity, all natural appetite suppressing hoodoba pills and meal-replacement  nutrimelt whey protein shakes. 

A Guide to Weight Loss Friendly Chinese Food

Lauren S. Johnson writes health articles about fitness and nutrition. Some of her favorite passions include studying the medicinal benefits of herbal remedies & and hoodoba hoodia gordonii.

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Grandma Hystad's Food And Drink Recipes - Food Information

CONTENDS

GRANDMA'S OVEN FRIED CHICKEN

GRANDMA'S BEEF STEW AND DUMPLINGS

AUNT PAT'S BUTTER TARTS

GRANDMA'S FRENCH DRESSING

GRANDMA'S HOMEMADE MAYONNAISE

LIGHTSIDE

FOOD TIPS, INFORMATION

Grandma's Beef-Stew & Dumplings

1 pound..................(500 g).....................stew beef

3 tablespoons(45 ml).....................flour

1 clove of garlic

salt and pepper to taste

1 medium size onion, chopped

3 carrots

1 turnip, diced

1 bay leaf

Cut meat into cubes. Roll in flour and brown in hot oil.
Add chopped onion and garlic. Add salt and pepper to taste.
Stir until onion is a golden brown. Add enough water to cover
the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.
Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6

TIME: 15 minutes preparation, approx.2 hours to cook

Dumplings

2 cups......................................(500 ml)...........................all purpose flour

4 teaspoons.........................(20 ml).................................baking powder

½ teaspoon..............................(2,5 ml)............................salt

2 tablespoons.....................(30 ml).................................shortening

¾ cup...........................................(185 ml).....................milk

Sift flour. Add baking powder and salt and sift again.
Cut in the shortening and add milk. Drop into simmering stew
gently, being careful to drop a piece of meat or vegetable so
that it will not be immersed. Cover the kettle.

Grandma's Oven Fried Chicken

4 ounces.................(125 ml)...............potato chips

½ cup ....................(125 ml)...............butter

½ teaspoon .............(2.5 )..................garlic powder

Melt butter. Brush chicken with butter. Crush potato chips
with rolling pin before opening bag. Mix garlic, salt and pepper with potato chips. Shake buttered chicken in potato chip mixture. Place on pan skin side up. Pour rest of mixture over chicken. Bake at 375 F, (190 C) for about 1 hour.

YIELD: Coating for 1 fryer

TIME: Preparation 10 minutes, cooking time approx. 1 hour.

AUNT PAT'S FAVOURITE BUTTER TARTS

1/3-cup ...........................(80 ml) .....................butter

1-cup....................................(250 ml).....................brown sugar

2 tablespoons............(30 ml)........................milk or cream

1/3 cup............................(80 ml)........................currants

1 egg beaten well
1 teaspoon...................(5 ml)...........................vanilla

Mix all ingredients together. Put in unbaked tart shells.
Bake at 450 F, (230 C), for 8 minutes. Turn down to 350 F,
(175 C), and cook until brown.

GRANDMA'S FRENCH DRESSING

1 teaspoon ............(5 ml)............sugar

2 teaspoons...........(10 ml)...........salt

½ teaspoon...........(2.5 ml)............pepper

½ teaspoon ..........(2.5 ml)............paprika

1 ½ cup...............(375 ml)..........salad oil

½ cup..................(125 ml)..........vinegar

1 clove of garlic (if desired)

Put sugar, salt, pepper and paprika in jar. Add oil, vinegar
And garlic. Shake well. When dressing is thoroughly blended, pour over salad.

YIELD: approximately 2 cups (500 ml)

CALORIES: 92 per tablespoon (15 ml)

TIME: 10 minutes.

GRANDMA'S HOMEMADE MAYONNAISE

1 egg yolk

½ teaspoon ............(2.5 ml) ............salt

½ teaspoon............(2.5 ml).............dry mustard

¼ teaspoon ............(1.25 ml)............paprika

dash cayenne

2 tablespoons ........(30 ml)...............vinegar

1 cup ...................(250 ml)..............salad oil

Put egg yolk and seasoning in bowl and mix well. Add 1
Tablespoon (15.ml) vinegar and beat well. Gradually beat in oil until ¼ cup of mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time.

As mixture thickens add remaining vinegar. If oil is added to
quickly, mayonnaise will curdle. To fix this add 1 more egg yoke and continue.
Store mayonnaise in covered jar and refrigerate.

YIELD: approximately 1 ¼ cup (310 ml).

CALORIES: 104 per tablespoon (15 ml).

Time: 15 minutes.

VARIATIONS

Creamy Mayonnaise

Whip ½ cup (125 ml) of evaporated milk.

Creamy Mayonnaise Sandwich Spread
Add 1 tablespoon cornstarch and cook until thick. This is
better than commercial mayonnaise.

LIGHTSIDE

A man walking on a side street in Vancouver stumbled across an
old lamp. He picked it up, rubbed it, and out popped a genie.
The genie said, "OK, You released me but I am old, getting tired
Of granting 3 wishes.....you can only get one wish!"

The man said, "I have always wanted to go to Hawaii, but I am to
scared to fly, and I get very seasick. Could you build me a
bridge to Hawaii so I can drive over there to visit?"
The genie laughed and said, "That's impossible!! Think of the
logistics of that! The supports, concrete, steel!! No, think of another wish.."

So the man said, "I have been married and divorced four times.
My wives always said that I don't care and that I am
insensitive. I wish that I could understand women, know how they feel
inside, and what they're thinking when they give me the silent
treatment. Know why they're crying, know what they really want when
they say "nothing", know how to make them truly happy."
The genie said, "Do you want that bridge to be two lanes or four?"

FOOD TIPS, INFORMATION

One of the best vegetables you can eat is a sweet potato. They are loaded with vitamin A, carotenoids, vitamin C, potassium and fibre. You can bake and then mix in crushed pineapple for sweetness.

Tomatoes are also packed with vitamin A, fibre.

Wild salmon is great for your health. Salmon that is caught wild has less PCB then farmed salmon. Salmon is high in heart healthy omega-3 fatty acids. Smoking or pickling salmon reduces the amount by about 75%.

Conventionally grown produce is coated with tiny amounts of pesticide residues. Apples, bell peppers, cucumbers, Peaches, pears could be trapped under a layer of wax. For safety, more so with children and older persons, you should scrub them in a highly diluted solution of liquid dish detergent, which removes most of the pesticides and wax. Or you could peel it, especially apples, peaches, and pears. Organic produce should still be washed to remove other contaminants.

Beans are inexpensive, low in fat, rich in protein, iron, folic and fibre.

Bananas contain vitamin B6, vitamin C, and potassium.

Take Note: The food and drug administration estimate that 1 in 20,000 eggs contain salmonella bacteria. Look for pasteurized eggs, which are flash-heated to destroy any bacteria. Persons with impaired immunity, pregnant women, infants, and older persons are at increased risk of severe complications. Other persons can decide for themselves whether the risk warrants giving up runny yolks or unpasteurised eggs, high risks persons should take those precautions.

POWER OUTAGES

"Power outages can occur at any time of the year and it often takes from a few hours to several days for electricity to be restored to residential areas," said USDA Under Secretary for Food Safety Dr. Richard Raymond. "Foods stored in freezers and refrigerators can become unsafe in just a few hours if bacteria begin to grow and if these foods are consumed, people can become very sick."

Steps to follow to prepare for a possible weather emergency:

Store food on shelves that will be safely out of the way of contaminated water in case of flooding.

Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.

Group food together in the freezer - this helps the food stay cold longer.

Steps to follow after the weather emergency:

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the

temperature for approximately 48 hours (24 hours if it is half full and the door remains closed.)

Food may be safely refrozen if it still contains ice crystals or is at 40° F or below.

Never taste a food to determine its safety!

Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.

If the power has been out for several days, check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40° F or below, the food is safe.

If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.

Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.

Drink only bottled water if flooding has occurred.

Discard all food that came in contact with floodwaters including canned goods. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.

When in Doubt, Throw it Out!

Fresh Fruit Punch

8 ounces apiece of orange juice, pineapple juice, and grapefruit
juice.

1 bottle ginger ale. Sugar to taste.

Combine the juices with the sugar. Stir until the sugar is
dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Activity Internet Marketing Report, plus free monthly Grandma Hystad's Recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both newsletters by going to his web site. Please visit: http://www.cbestbuys.com

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The Secret To Making Perfect Chili Fit For A King

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.

Pan Fried Chicken

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large oninions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper.

Add 1 1/2 tsp (teaspoons) of crushed red pepper.

Add 1 TBS of salt.

Add 1/4 cup of chili powder.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)

From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries

1 6 oz. jar of green maraschino cherries

1 samll jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!

Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit!

Copyright 2004 by John Foutz All Rights Reserved

The Secret To Making Perfect Chili Fit For A King

John Foutz has been marketing quality internet products since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at it's finest. 180 mouth-watering dishes that are family tried and tested. Authentic heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com

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How to Fry Chicken

First of all, I would like to remind you that frying any food in fat, especially deep fat such as we will use here can be dangerous. Here are some things to remember:

Be sure your fat is deep enough to cover your food item.
Be sure you have thoroughly dried any foods you are placing in the fryer. Water will cause spatter and may result in a nasty burn
Use a basket to lower foods into the fryer and to remove them. IF you do not have a basket, use a long-handled strainer spoon or tongs. You do not want to use a fork to pierce meat when trying to remove it. This releases juices that may cause spatter.
You may want to wear an oven glove or mit if you can do so and still handle your implements easily. This may prevent small splatters from landing on your hands and wrists.
Roll up your sleeves. OK, this one may sound weird, but hot fat can cause fabric to burst into flames, especially some of the man-made fabrics we are fond of wearing today. Be sure your sleeves and other parts of your clothing do not hang over or near the pot of oil.
Keep afire extinguisher handy. Be sure you are using the type that is designed to be used in a kitchen or with an oil fire. Remember, water will only spread the oil,not put out a fire on oil. IF you have an emergency remember that you can cover a small blaze with salt or baking soda so you may want to have a box on the counter.

Now, for the fryer.

The FAT - Fats or oils used in deep fat frying should be capable of being heated to a high temperature without smoking or burning. Smoking impairs the flavor of the foods, the ability of the body to digest the fats which remain in the foods, and the durability of the fat. You should be able to use your fat several times,but with each use the smoke point of the fat will be a little lower. Additionally, you want to label your fats or oils with the type of food you are using it for. You would not want to cook chicken or french fries in fat that was recently used to fry fish. You should also strain used fat, once it has cooled, to remove any crumbs or bits that are left behind from the food you cooked. Store your fats or oils in a cool, dark place. Fats will spoil quickly so I suggest keeping used fats and oils in the refrigerator between use.

Today we use vegetable fats and oils so the problem with fat going rancid is less of a concern, however even these oils will spoil, so keep them in a cool, dark place until ready to use. Vegetable oils have a higher smoking temperature and for this reason they have become popular choices for the home cook. Some oils, like peanut oil, offer a good option for frying at home. It has a high smoking temperature and is less likely to transfer flavors when being used for different foods. You may also opt for corn oil, safflower oil, or even olive oil as well. Each has different characteristics that you should consider prior to use. Olive oil for example, is probably more costly to use for deep fat frying and it has a lower smoking point than some of the other oils.These vegetable oils,however, will all perform well when you are making fried chicken.

The Utensils - You should have several pieces of equipment ready if you want to fry chicken, or any other food, at home. Lately home fryers have become popular and are a good alternative. They allow you to control the oil temperature more easily, usually include a basket, and are easy to clean and store. However, if you don't have a fryer (like me) you can use a couple of other options.

Deep pot - a deep pot that has high sides is a good choice. It helps cut down on splatters and boil over. Remember that when you place the food into the hot oil it will bubble up initially. You never want to fill a pot more than half full of oil or you may have a serious spillover that results in a fire.

Cast Iron Skillet- I have a 12 inch round 4 inch deep cast iron skillet that I only use for frying chicken. I inherited it from my grandmother. It was the only pot she ever used and she said she got it from her mother. I love my skillet. Call me old-fashioned, but if you are lucky enough to have one of these you may discover that your chicken cones out tasting better that when cooked in other pots. Cast iron cookware also transfers trace amounts of iron into the foods we cook in them. When I was pregnant with my first child I had a problem with anemia. I can still feel those horse pills trying to slide down my throat. Ow! It was at that time that my grandmother gave me the skillet, telling me to cook everything it in. Believe it or not, even my doctor was amazed as my iron levels increased and the anemia disappeared. And I know it was the skillet because I stopped taking those horrible pills when grandmother gave me the skillet.My doctor at the time told me that I had a very wise grandmother when I explained what had happened.

Tools- You really do need a basket with which to lower and remove foods. It is the safest method. However, you should also have some tongs and some long-handled spoons. One of those wire strainer spoons is handy too,especially if you don't have a strainer or use a basket. You will also need a rack or stack of paper toweling to drain the food on. I prefer a rack so that there is not a puddle of oil or fat under the food.

HOW TO FRY

Add enough fat or oil to your container to cover the food you are cooking by about 1 inch. Do not fill the container more than about half full. IF you are using a deep skillet, such as my cast iron version, you will want to be very careful not to over fill the skillet. You will not be able to cover the food using a skillet so you will need to be prepared to turn the food, perhaps several times, during cooking. Remember, over filling the pot could result in a boil over and fire.
Heat the fat or oil slowly to the desired temperature. This will be between 300 and 400 degrees Fahrenheit and should ALWAYS be below the smoking point of the fat or oil you are using. You should be able to find this information on the container. Be sure to read labels and follow any instructions that apply.
Place only a few pieces of chicken in the pot at a time. Each piece you add will reduce the temperature a little. Each piece will also cause the fat to bubble up as it is placed into the pot, so several pieces may cause the fat to boil over. Too many pieces added at once will cool the oil and delay the cooking as well as increase the absorption of fat into the food. This results in greasy tasting chicken and a crust that is not as crispy as you may like.
When the food is done cooking remove it carefully. Use a basket and let any fat or oil drain back into the pot. Remove to wire racks or paper towels. The chicken should be done when it is a dark golden brown in color. If you have the temperature set correctly, at about 375 degrees for fried chicken, and maintain that temperature, your chicken should come out crispy and fully cooked.
When cooking several batches of chicken, you may place the pieces in a warm, 275 degree oven,while the subsequent batches are cooking. This allows everyone to have a hot piece of bird when the platter reaches the table.

Follow these steps and you will have a delicious alternative to the highly salted, varieties you purchase at that drive through window. Here is a little bonus. One of my first jobs was working for a fried chicken franchise. I learned a few tricks and came away with a delicious recipe. You may want to give it a try.

Southern, Wishbone Pulling, Finger Licking Good, Fried Chicken

One whole chicken, cut into pieces
1/2 cup flour
1/2 cup corn meal
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons poultry seasoning
1/2 teaspoon Cheyenne pepper
1/2 teaspoon paprika
1/2 to 1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon celery seed
1/4 teaspoon lemon pepper
1 egg
1/4 cup milk

Combine the dry ingredients except the flour, in a zipper bag, mixing well.

Beat the egg with the milk until smooth.

Dip each piece of chicken in the egg then coat each piece with flour.

Dip again in the egg and then drop into the zipper lock bag. When you have 2 or 3 pieces in the bag,shake well to coat the pieces. Only do this as you are ready to add the pieces to the hot oil. Do not let them sit in the coating as it will become gooey and not give you a good result.

Place the pieces IMMEDIATELY into the hot oil and fry until golden brown. Drain.

Enjoy.

My name is Barbara Cagle. I have been a website designer, entrepreneur, caterer,genealogist and homemaker. There is so much I have learned over the years that it is just pouring out lately. As a certified teacher it is my desire to share all this that I have learned. I began my first website by 1990. When I remarried in 2001 I converted my sites into one, http://www.cagleonline.com. When you need help with the everyday things that drive our lives or FREE stuff to build your business. You can find more FREE recipes at http://www.caglecooksonline.com. People Helping People is what I am about. How can I help YOU?

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How to Make Quesadillas

Americans are consuming greater quantities of Mexican food every year. Quesadillas, for example, are a favorite for many Americans. The simple fact is, they are easy to make and taste great. With an assortment of ingredients, the ability to layer food, and an oven to cook with, you can also enjoy a Mexican Quesadilla. This article will look at how easy it is to make a quesadilla that can be loved by all.

In order to make a quesadilla, you will first need to gather the materials and ingredients. A cookie sheet, two flour tortillas, cheese, and some filler ingredients are what you need. Filler ingredients can be a collection of chicken, steak, spices, or vegetables. Remember to only use foods that appeal to your taste. Take a sharp knife and mince them into small pieces. This will make it easier to layer them between the two tortillas. Once you have gathered all of your ingredients and supplies, you can then start putting your quesadilla together.

Pan Fried Chicken

Place one flour tortilla in the center of your cookie sheet. Spread a layer of cheese on the flour tortilla. Do not use an excessive amount of cheese if you have a lot of filler ingredients. Next, layer the filler ingredients on top of the cheese. Finally, top the quesadilla off with the remaining flour tortilla. Once you have all of your ingredients together the final step is to cook the quesadilla.

Quesadillas can be cooked in a variety of ways such as pan-fried or oven baked. The simplest is to oven bake the quesadilla. Preheat your oven to 350 degrees. Then place the cookie sheet in the oven until the cheese melts and the top of the tortilla is a little brown. This should take approximately 15 minutes. Once the quesadilla is done, remove it from the oven and let it cool for a few minutes. After it cools, you can then taste to see how delicious a simple made quesadilla can be.

As you can probably tell, quesadillas are a very simple Mexican food to make. With a collection of favorable ingredients, the ability to layer, and an oven, you can also enjoy a homemade quesadilla. So waste time no more. Dig in and find out for yourself how easy it is to make a quesadilla.

How to Make Quesadillas

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The Perfect Pesto

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Pesto in Italy and Pesto in the rest of the world; is just not the same. So what is it that makes authentic Italian pesto unlike any pesto you have ever tasted? Is it as simple as making it by hand or are there certain techniques that ensure a successful or a flopped pesto? The following will give some general hints as to how to make the perfect pesto from scratch.

Pesto originated from the region of Liguria. It is named for the method of its preparation - pestatura - grinding of the leaves and the other ingredients in a traditional marble mortar (murta) using a wooden pestle (pestellu). This gives us a hint of the true key to the perfect pesto - that is hand-grinding using a mortar and pestle. Most pesto that you will encounter, will have been machine blended. This causes the ingredients to become homogenized into a paste with little or no definition between them. By hand chopping the ingredients, you allow for definition between them so that when you taste the final product of the dressed dish, individual flavours pop into your mouth in a unique way for a unique taste.

Ideally, when chopping the ingredients, you should chop some of the ingredients, then add some and chop some more. Continue this way until all ingredients have been added and chopped. This allows for different sizes of cut ingredients throughout the pesto, which adds to its texture and character.

Make sure that you use a sharp knife when chopping the basil for your pesto. If your knife is blunt, the basil will turn a dark shade. It can take twenty to thirty minutes to chop all of the ingredients for a pesto, so a sharp mezzaluna (preferably with a large, single blade) is the ideal knife to use. The ingredients often get stuck in the double bladed knives, so these can become frustrating to use. A half-moon shaped pizza cutter can work a treat as well.

Genovese pesto is made with small, young basil leaves - a distinction that has made it famous. It is possible to find these in the stores, but if you grow your own basil that will afford you the flexibility of choice of basil leaves that may make all the difference to your pesto.

Seasoning is very important with your pesto. It is quite acceptable not to add salt to the pesto, but if you are serving it on pasta, then make sure that you salt the water for your pasta well, or the overall flavour will be lost. You may need to slightly adjust your seasoning before serving.

Pesto tastes best when it is served soon after it is made, though it will last a short time in the fridge. If you are serving your pesto on pasta, you can add some of the pasta water to thin it for more coverage, but this is not a necessity. Just before serving, give the pesto a good stir to mix the olive oil in with the basil leaves, dress your dish and have a treat.

Recipe of the Day - Pesto Chicken Swirl

This recipe assumes that you have made your own tradition pesto (ie a combination of garlic, olive oil, basil and roasted pine nuts). If commercial pesto is used, may be add a bit of coarsely crashed roasted pine nuts and/or chopped basil leaves to enhance the texture and flavour.

Serving Size - 1 Person

Ingredients

1. 1 Skinless Chicken Breast

2. 50g of Gourmet Cherve (or any mild goat cheese or fetta)

3. 3 Tspn of your homemade Pesto

4. 1/4 Cup of Olive Oil

5. 1 Tspn of roasted Pine Nuts

6. 1/2 Cup of Chicken Stock

7. Salt & Pepper to taste

Method

1. Pound your chicken breast to a thin piece. To minimise the mess of the pounding you could create, just make sure you cover the chicken breast with a layer of glad-wrap while pounding. Make sure to avoid pounding through the meat creating holes.

2. Spread the Pesto on one side of the chicken generously and season with salt and pepper.

3. Coarsely crushed the cheese and arrange on one side of the chicken and sprinkle the roasted pine nuts along the cheese. Make sure this is arranged to allow you to roll the chicken with the cheese becoming the centre of the roll. Also make sure there is enough room at both ends to allow you to secure it with wooden skewers to prevent the cheese filling from escaping from the roll.

4. Roll the chicken to ensure it is a reasonable tight roll, securing both ends. If the chicken is too big a piece, cut it into half, it is easy to cook and less likely to fall apart if the roll is smaller but big enough to cut into half (if not thirds). Brush the chicken roll with olive oil generously.

5. Heat up a pan with some olive oil. When the oil is hot enough (but not smoking), place the chicken roll with the unseal side down first and turn down the flame to medium. Gently pan fried the chicken rolls about 5 minutes on each side depending on the thickness of the roll.

6. Pour in chicken stock and cover to simmer for 10 minutes (make sure that the stock does not dry up, add hot water if stock looks like drying up).

7. Dish up the chicken roll and remove the skewers at both ends of the roll. Cut the roll diagonally in half to review the cream, green and white swirling colour effect of the roll. Drizzle the remaining cooking juice from the pan onto the roll. Server it with either cooked vegetables or salad.

Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet for the Australian Community.

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How to Cook the Best Chicken Wings on the Planet

There are several ways to cook chicken wings. The original preparation was to deep fry the wing. Many people add flour and spices and then deep fry the wing, while others bake and some barbeque the wings. We are going to discuss the variations and techniques to make the perfect wing. The first wings or "buffalo" wing was first served at the Anchor Bar in Buffalo, New York in 1964. Since then hot wings have become an icon. There are literally thousands of recipes from traditional cayenne pepper and every flavor of ethnic variation in between.

We love to bake and grill our chicken wings. Baking and grilling the wings is the preferred technique if you are concerned with calories. We bake them first to keep the juices in the meat and then grill them to give them the flavor and crispness hot wing lovers adore. To get the perfect juicy wing buy a roasting pan. Place the wings in the roasting pan; preheat the oven to 400 degrees. After oven is warmed to 400 degrees place wings in oven. Thawed wings should be cooked in roasting pan for 45 minutes, if the wings are frozen 80 minutes should do. After the allotted time place the wings on the grill on medium heat, turning them every few minutes, cook until golden brown and crisp. Place the cooked wings in a pan or container with a lid, pour the sauce all over the wings, place the lid on the container and shake the wings in the sauce. Place the sauced wings back on the grill for a few more minutes and serve. Make sure that your wings are cooked all the way through, undercooked chicken is very dangerous. There should be no pink inside the wings and any juices should run clear.

Pan Fried Chicken

If you are the deep fry hot wing fan it is easy to prepare the perfect wing. Heat peanut or canola oil to 350 degrees. Use only thawed wings, pat them dry. You can season the wings will kosher salt and cracked pepper. In a bowl mix 1 cup of flour and paprika, dredge the wings in the flour mixture and place them in the fryer for 12 minutes. After the wings are cooked place on a paper towel to drain the oil. Place the cooked wings in a bowl or container with a lid, pour sauce over the wings and shake the wings into the sauce. Serve the wings hot, you can add carrot or celery sticks and or blue cheese or ranch dressing as a side dish.

Cooking wings for your friends and family can be fun and rewarding. It is important to note that not everyone has the same taste and liking. That is why it may be important to have a mild, medium and hot sauce for the wings. Providing all temperatures of sauces will impress your guests and render you the king or queen of the chicken wing revolution!

How to Cook the Best Chicken Wings on the Planet

Lyn writes about chicken wings and writes articles for Wicked Hot Wings

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How Long to Cook Chicken Wings

People really love to eat chicken wings. There are so many ways to prepare chicken wings and they make fantastic appetizers and party foods. One of the questions I am often asked is, "How long to cook chicken wings".

Chicken wings can be cooked using several different methods. I prefer deep frying wings but you can also pan fry your wings or bake them. Let's take a look at each method and you can decide for yourself which method is best for you.

Before you cook your chicken wings you will need to make sure they are completely thawed. This can be accomplished by letting them sit in the refrigerator for a day or two before cooking. When you are ready to cook your wings, rinse them in cold water and pat them dry with a paper towel.

If you will be deep frying your chicken wings be sure they are dry before placing them in the hot oil to avoid painful splatters. Heat your oil to 375 degrees. Once the oil is hot you can begin cooking your wings. Fill the fryer basket with a single layer of wings. You want the oil to just cover the wings when lowered into the oil. Lower the wings into the oil slowly and cook for 12 to 15 minutes. This will make a nicely browned chicken wing that is crispy on the outside and juicy and tender inside.

You may also opt to pan fry your wings if you do not have a deep fryer. This would be my second choice. Use a large frying pan for this method. Pour enough oil in the pan to cover the bottom. Heat the oil over medium-high heat. When the oil is hot place your wings in a single layer into the hot oil. Cook the wings for 6 to 7 minutes and then turn them over to cook for another 6 to 7 minutes. You could also use a wok to fry your wings. This will also make a nice crispy outside and tender inside.

My least favorite method of cooking chicken wings is to bake them. Baking them is a much healthier alternative to all of the frying but the wings will not be nearly as crispy. However if you need to bake your wings heat the oven to 400 degrees. Place the wings in a glass baking dish that has been coated with a little non-stick cooking spray. Bake the wings for about 30 to 40 minutes. You want to be sure the juices run clear from the wings.

Well there you go three methods to cook chicken wings. Always remember to wash your hands and all utensils when working with raw chicken. Enjoy those tasty little treats.

Jeff Bauer is an amateur chef. I love to cook and share my knowledge of cooking with others. Chicken wings are a favorite food of mine, to learn more about cooking and get some great free recipes or to buy my recipe books just visit me at How to Cook Buffalo Wings or Chicken Wing Recipes.

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Easy Chicken Cordon Bleu

Delicious, and easy-to-make, this simplified version of the classic French dish is fun to make, visually pleasing and a joy to eat. Chicken breasts are flattened and topped with Swiss cheese and ham. The breasts are tucked in over the ham and cheese and secured. The chicken is browned and then sauteed over low heat in dry white wine and chicken broth. A sauce is created using the reduced wine with a cornstarch and heavy cream thickening mixture. When the sauce has heated through and reached the desired consistency, it is poured over the cooked chicken and the dish is served.

The best choice for this dish are fresh, moist, plump chicken breasts. The flattened chicken, if done properly with a larger piece, will nicely fold back over the ham and cheese and form a nice, tight cocoon. The ham heats through and the cheese melts inside the secured pocket. The sauce should be smooth and can be run through a light mesh to insure no large particles. You could substitute half-and-half for the heavy cream, if necessary.

Pan Fried Chicken

Easy Chicken Cordon Bleu

Ingredients:

6 Skinless, Boneless Chicken Breast Halves
6 slices Fresh Swiss Cheese
6 slices Virginia-Baked Ham, or other ham sliced thinly
3 tablespoons All-Purpose Flour
1 teaspoon Paprika
6 tablespoons Unsalted Butter
1/2 cup Dry White Wine
1 teaspoon Chicken Bouillon Granules
1 tablespoon Cornstarch
1 cup Heavy Whipping Cream

Preparation:

1. Chicken should be pounded flat with a meat mallet to a thickness of 1/4".
2. Place a Swiss cheese slice on each breast, leaving 1/2" edge exposed. Place a slice of ham on top of the cheese.
3. Fold the edges of the chicken breast over the ham and cheese and secure with toothpicks.
4. Combine flour and paprika in a shallow bowl.
5. Coat the chicken breasts in the flour mixture.
6. In a large saute pan, heat butter over medium high heat.
7. Cook chicken until brown, turn and cook chicken on other side.
8. Add dry white wine and chicken bouillon.
9. Reduce heat to low, cover saute pan and cook 30 minutes.
10. Transfer chicken to a warm serving platter, and remove toothpicks.
11. In a small bowl, combine the cornstarch with the whipping cream, stir slowly into the saute pan.
12. Simmer until sauce thickens, and spoon over chicken. Serve warm.

Easy Chicken Cordon Bleu

Inspired from cuisines around the world, we offer the best chicken recipes for every occasion. Whether it is fried, broiled, grilled, sauteed, baked, or braised, chicken is the perfect choice. You'll find tips for cutting, handling, storing, and safe preparation. Find a great chicken recipe for your next party, picnic, or family get together.

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Vegetarian Chicken

This vegetarian chicken is prepared by using mashed vegetables including cabbage, spring onion, green/red chilies and tomatoes. This mixture of mashed vegetables give unique flavor in this curry and the combination of red and green chilies make it a bit spicy but you can always adjust the spice level according to your taste. This vegetarian chicken is served in sizzling hot dish which makes it more attractive for foodies. It is prepared in just 30 minutes and can be served for 4-5 persons. Nearly all the vegetarians are going to enjoy this dish.

Ingredients:

250 gm boneless chicken (cut in small pieces)
1/4 piece of medium size cabbage (or 1 cup roughly chopped)
2 medium size tomatoes
4-5 green chilies
10-12 dry red pepper (soaked in boiled water for 15 minutes)
2 spring onions (coarsely chopped)
1/2 cup tomato paste
3 garlic cloves (finely chopped)
2 tbsp ginger (finely chopped)
1 tsp black pepper
1 tbsp cumin powder
1 tsp mix spice powder (2 cinnamon sticks, 3 cloves, 2 green cardamom, 1 black cardamom)
Salt to taste
1 cup oil

Cooking Instructions:

At first put chopped cabbage, spring onions, green chilies, dry red chilies and half cup of water, blend all these ingredients together and make smooth paste. In a sauce pan, fry ginger garlic in half cup of oil on medium heat until they become light brown in color. It would take at least 5-8 minutes. After that add the blended mixture of vegetables and cook for 5 minutes on medium heat. When the mixture starts bubbling add pinch of salt, tomato paste, black pepper and allow the mixture to simmer for 8-10 minutes until oil starts to separate from the gravy.

In the mean time when the gravy is cooking, fry chicken pieces in the remaining oil for at least ten minutes or until all the water of chicken has dried and its turns white in color. When the gravy is done put the fried chicken pieces in it and give final flavors to the gravy by adding cumin powder and mix spice powder. Let the chicken cook for 10 minutes so that it absorbs the flavor of gravy and becomes tender. This vegetarian chicken is served in sizzling hot dish giving a splendid taste particularly with fried rice.

For more recipes Visit : Easy recipes Blog

The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, beef, snacks, chicken, BBQ & grill, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies.

Copyright 2009 RecipeDose.com. You are allowed to use this article provided that no changes are made to the article, author name is not removed and all links to our site remain active and click able.

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Singapore Chilli Chicken Recipe

Deep-fried chicken served with spicy sauce is given a term as Singapore chilli chicken. It is a favorite dish in Singapore. Delicious in taste and looks really attractive while served.

Ingredients used for this recipe:

Pan Fried Chicken

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for Singapore Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.

If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.

Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.

Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes
2. Servings: 4 persons
3. Cooking time: 25-30 minutes

Singapore Chilli Chicken Recipe

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:
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egg curry recipe

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Try an Authentic Japanese Recipe: Teriyaki Chicken

Teriyaki is one of those words Japanese that we've amalgamated into the English language and now appears everywhere - like Samurai, Ninja - but unlike those mythical knights of old, Teriyaki sauce is actually quite easy to make yourself and isn't so much of a secret.

Today I'll show you the ingredients you need to make your own Teriyaki sauce and give a few serving suggestions for a light meal. Of course, Teriyaki sauce is commonly associated with chicken, but if you're vegetarian then there's no reason to not try it with fried tofu or soy-based meat substitutes.

Ingredients:

- 6 tbsp of soy sauce

- 2 tbsp of mirin

- 3 tbsp of cooking sake

- 1 tbsp of sugar

- 2 tbsp of oil

- 4 chicken legs

- Japanese rice, or some potatoes to accompany

Preparation:

Making the sauce is actually rather simple - just combine the soy uce, mirin, sake, and sugar in a fry pan. Heat on a low flame until the sugar dissolves then boil for about two minutes.

To prepare the chicken legs, wash then dry (with a kitchen towel) and cut into small pieces (only needed if you're planning on eating with chopsticks). Feel free to use chicken breast instead of legs, but the Japanese swear he leg is tastier than the breast meat. Personally I can't stand bones. Saute them until brown, then pour the previously made sauce on top and cook for a further 20 minutes with the pan covered the whole time.

Of course, this dish is best served with Japanese rice, but you could also use the chicken and sauce for own main meal idea, with potatoes or a salad, for instance.

Check out this great Japanese Recipe website if you're in the mood for more!

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History Of The Wisconsin And Milwaukee Fish Fry

The Friday Fish Fry is a tradition in Milwaukee and the rest of the state of Wisconsin for many years. Just about every bar, restaurant, tavern or pub has one. All sorts of types of fish are offered including native fish like perch, cod, bluegill and walleye but others are offered too now like catfish, smelt, pollack, haddock and even grouper. You can get the fish deep fried, pan fried, dipped in batter, dusted in flour or cornmeal or baked but no matter how you like it prepared, but the favorite is all-you-can-eat. We do love our fish.

But how did this tradition get started? Why just in Wisconsin? Why fish? Why all you can eat? Well after some digging into a little Wisconsin history, we can find some answers. The history starts in the Milwaukee area in the late 1800 due to two reasons, beer and religion. Yes, thanks to the German, Polish and Italian immigration to Milwaukee that brought with them their Catholic beliefs, religion has a part in the tradition.

Pan Fried Chicken

The Germans brought beer makers from the old country who found a great water source (and ice source for shipping) and a growing grain center in the US to provide an ideal location to brew beer. Small breweries sprung up all over Wisconsin to provide locally brewed beer to the immigrants from Europe were used to good beer. Some of these brewers like Fredrick Miller, August Pabst, Joseph Schlitz and Valantin Blatz went on to produce giant breweries which went on to make make Milwaukee the beer capital of the world.

These breweries were giants and produced not only sprawling breweries in Milwaukee but the competition of these breweries led to great hotels being built and many opulent "beer parlors" which were very upscale places to socialize and of course have a stein of beer. In addition to these hotels, these breweries built amusement parks to help establish their brand name early in the next generation of beer drinkers.

Pabst owned the Whitefish Bay Resort on the corner of Ardmore Ave and Henry Clay St in Whitefish Bay which had an attached amusement park. In competition with Schlitz at the time. Pabst wanted a way to bring in more people to the resort and since Lake Michigan had so much inexpensive whitefish, they decided to offer whitefish for cheap on Friday nights. It was a huge hit. People soon flocked to the Whitefish Bay amusement park and resort on Friday's and later on the weekends for a fish fry and soon after Schlitz and others followed as well.

The breweries owned many of the taverns and restaurants in Milwaukee and soon saw the opportunity to offer the fish fry as bait to sell more beer. By keeping the price low on the inexpensive fish dinner, it brought people into their branded bars and consuming their beer further cementing the brand with Milwaukeeans. They then shifted to free fish lunches to further instill their brand and build loyalty. A free fish meal and a couple pints of beer will do that for the laborers at the time.

Prohibition put an end to the beer although some taverns survived by keeping the tradition going. As restaurant and bar owners needed to keep customers coming back, they expanded the days that the fish fry was offered and made the fish fry a family thing to do. This helped to cement the fish fry as a tradition. Luckily prohibition ended and soon ice cold beer was once again able to be served.

The fish fry was offered on Fridays as an alternative to meat when abstaining in observance of the Catholic tradition. This eventually took it from the bars and restaurants were it had become so popular and started appearing at local churches as well. Originally it was probably started to offer parishioners a an alternative to the fish fry in taverns and bars but also let families participate in a family activity but also built close ties between the church and it's members. This tradition remains strong to this day.

Many churches offer a Friday fish fry and during Lent many more take part. Lent which starts on Ash Wednesday and run the forty days before Easter (not counting Sundays) and is meant to be a time of reflection and doing without. Originally it was a time of fast but since forty days is a little long for most people to observe going without food, it was cut back to not eating meat on Fridays. Fish turned out to be a perfect alternative. During Lent, many restaurants and some churches and bars also offer a fish fry on Wednesdays as well stemming from Ash Wednesday. This lets people have another day to enjoy fish and not have to brave such long lines that are typical at most restaurants and churches.

The most popular choices of fish are perch, walleye, and cod although there are many other choices offered as well now. You can get your fish seasoned, dipped in flour and a pan fried deep fried. You can also opt for a thicker beer batter made flour, eggs and beer and then deep fried. Although much of the fish frys today are deep fried, deep frying really didn't start until the 50's when commercial deep fryers where invented and made it possible for small bars and restaurants could offer deep fried fish. Until then most of the fish was pan fried. This was not only was a popular form to enjoy fish, it also was a great way to be able to cook the fish in larger batches and be able to serve more hungry diners.

Milwaukeeans probably don't know who Louis Hirschinger is but they owe him a big thanks for bringing the other half of the tradition to Milwaukee- the all-you-can-eat fish fry. Louis who along with his wife Ruth owned Tanner Paull restaurant in West Allis, and after visiting a small restaurant on the east coast during business trip discovered an all you can eat chicken dinner. He was fascinated with the idea and thought he would try the same thing at his restaurant in Milwaukee only with fish. It was a huge hit and cemented the all-you-can-eat fish fry as one of Milwaukee's favorite traditions.

The Milwaukee fish fry has its roots in both religion and beer brewing brought by the German immigrants. Along with their beer, their food traditions helped shape what has become the other part of tradition. Accompanying the fish in a traditional German fish fry are potato pancakes, apple sauce, coleslaw, rye bread and tartar sauce. These are still found at many restaurants or at least are all side options but french fries have become the side that accompanies most fish frys now in so many bars, taverns and pubs.

Everywhere you go in Wisconsin you will be able to find a fish fry of some kind or another. If you are visiting Milwaukee or Wisconsin for the first time, you really need to join the local tradition and try one. If you live there, you are always on a quest to find the best. It can be a never ending but delicious search. For a complete list of every fish fry in the Milwaukee area go to Milwaukee Fish Fry Guide 

History Of The Wisconsin And Milwaukee Fish Fry

To find a great fish fry in the Milwaukee or surrounding area, check out http://milwaukeefishfrylist.com/. It is a listing and guide to every fish fry in Milwaukee and the surrounding counties of Waukesha, Washington, Ozaukee, Kenosha and Racine. Search by the county, zip code, city, type of fish or All-You-Can-Eat.

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3 Best Ways to Prevent Iron Deficiency Anemia

Image : http://www.flickr.com

Did you know that Iron Deficiency Anemia affects about 20% of the world's population? It is also the most common type of anemia caused by inadequate dietary intake or absorption of iron. But if you do suffer from iron deficiency anemia due to lack of iron in your body, don't look again on those poisonous iron supplements. Just follow these three preventive ways and you're on the way of better living.

1. Eat Foods that are Rich in Iron

The best food sources of iron are wholegrain cereals, pulses and legumes, and fish. The best plant sources are green leafy vegetables such as dry lotus stems, cauliflower greens, and turnip greens; fruits such as black currants, watermelons, raisins, and dried dates. However, irons from these foods are hard for the body to absorb. It is recommended that you eat animal products, which contain heme iron. If you mix some lean meat, fish, or poultry with beans or dark leafy greens at a meal, you can improve absorption of vegetable sources of iron up to three times. Foods rich in vitamin C also increase iron absorption.

2. Cook Using Cast-Iron Cookwares

Did you know that cooking in cast-iron cookwares can add significant amounts of iron to your food and into your body? Yes, it's true and this was proven by researchers who tested 20 foods. Acidic foods that have higher moisture content, such as applesauce and spaghetti sauce, absorb the most iron. In fact, for 100 grams of each (about 3.5oz.), the applesauce increased in iron content from 0.35mg to 7.3mg, and the spaghetti sauce jumped from 0.6mg to 5.7mg of iron.

Food cooked for longer periods of time absorbed more iron than food that was heated more quickly. Foods prepared with a newer iron skillet absorbed more iron than those cooked in an older one. Foods that were cooked and stirred more frequently absorbed greater amount of iron because they came into contact with the iron more often. Foods such as hamburger, corn tortillas, cornbread, and liver with onions won't absorb much iron due to the shorter cooking times.

This list was provided so you can have general idea of the difference in dietary iron content when cooking in a cast-iron pan:

Foods Tested (100g/3.5oz) = Iron content when raw = Iron content after cooking in iron skillet

- Applesauce, unsweetened = 0.35mg = 7.38mg

- Spaghetti sauce = 0.61 = 5.77

- Chili with meat and beans = 0.96 = 6.27

- Medium white sauce = 0.22 = 3.30

- Scrambled egg = 1.49 = 4.76

- Spaghetti sauce with meat = 0.71 = 3.58

- Beef vegetable stew = 0.66 = 3.4

- Fried egg = 1.92 = 3.48

- Spanish rice = 0.87 = 2.25

- Rice, white = 0.67 = 1.97

- Pan broiled bacon = 0.77 = 1.92

- Poached egg = 1.87 = 2.32

- Fried chicken = 0.88 = 1.89

- Pancakes = 0.63 = 1.31

- Pan fried green beans = 0.64 = 1.18

- Pan broiled hamburger = 1.49 = 2.29

- Fried potatoes = 0.42 = 0.8

- Fried corn tortillas = 0.86 = 1.23

- Pan-fried beef liver with onions = 3.1 = 3.87

- Baked cornbread = 0.67 = 0.86

3. Avoid Whole Cow's Milk on the First 12 Months of Life

Whole cow's milk contains as much iron per liter as breast milk, but only a very small proportion is actually absorbed into the body. However, the iron in breast milk is very well absorbed by babies. Therefore, breast milk is one of the best sources of iron for baby providing all the iron needed (with all other nutrients and benefits) for the first 6 months of life. Bottom line: breast-feeding is the best way to prevent iron deficiency anemia in babies. If breast-feeding is not an option, or is stopped before 9-12 months, then iron-fortified formulas, which contain added iron, should be given to baby instead of whole cow's milk.

Things to Remember:

* Chronic blood loss, times of increased need such as pregnancy, and vigorous exercise can trigger iron deficiency.

* Don't take iron supplements unless advised by your doctor.

* There are two types of iron: heme iron (found in animal foods) and nonheme iron (found in plant foods). Combining foods that are high in heme iron with nonheme iron foods boosts the absorption power.

* Keep iron supplements away from children - as little as one to three grams can kill a child under six years.

Junji Takano is a Japanese health researcher and has been studying the causes of viruses since 1960s. In 1968, he invented Pyro-Energen, the first electrotherapy device that eradicates viral diseases in a non-narcotic way.

Visit him at: http://www.pyroenergen.com
Free newsletter: http://www.pyroenergen.com/newsletter.htm

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3 Best Ways to Prevent Iron Deficiency Anemia

Did you know that Iron Deficiency Anemia affects about 20% of the world's population? It is also the most common type of anemia caused by inadequate dietary intake or absorption of iron. But if you do suffer from iron deficiency anemia due to lack of iron in your body, don't look again on those poisonous iron supplements. Just follow these three preventive ways and you're on the way of better living.

1. Eat Foods that are Rich in Iron

Pan Fried Chicken

The best food sources of iron are wholegrain cereals, pulses and legumes, and fish. The best plant sources are green leafy vegetables such as dry lotus stems, cauliflower greens, and turnip greens; fruits such as black currants, watermelons, raisins, and dried dates. However, irons from these foods are hard for the body to absorb. It is recommended that you eat animal products, which contain heme iron. If you mix some lean meat, fish, or poultry with beans or dark leafy greens at a meal, you can improve absorption of vegetable sources of iron up to three times. Foods rich in vitamin C also increase iron absorption.

2. Cook Using Cast-Iron Cookwares

Did you know that cooking in cast-iron cookwares can add significant amounts of iron to your food and into your body? Yes, it's true and this was proven by researchers who tested 20 foods. Acidic foods that have higher moisture content, such as applesauce and spaghetti sauce, absorb the most iron. In fact, for 100 grams of each (about 3.5oz.), the applesauce increased in iron content from 0.35mg to 7.3mg, and the spaghetti sauce jumped from 0.6mg to 5.7mg of iron.

Food cooked for longer periods of time absorbed more iron than food that was heated more quickly. Foods prepared with a newer iron skillet absorbed more iron than those cooked in an older one. Foods that were cooked and stirred more frequently absorbed greater amount of iron because they came into contact with the iron more often. Foods such as hamburger, corn tortillas, cornbread, and liver with onions won't absorb much iron due to the shorter cooking times.

This list was provided so you can have general idea of the difference in dietary iron content when cooking in a cast-iron pan:

Foods Tested (100g/3.5oz) = Iron content when raw = Iron content after cooking in iron skillet

- Applesauce, unsweetened = 0.35mg = 7.38mg

- Spaghetti sauce = 0.61 = 5.77

- Chili with meat and beans = 0.96 = 6.27

- Medium white sauce = 0.22 = 3.30

- Scrambled egg = 1.49 = 4.76

- Spaghetti sauce with meat = 0.71 = 3.58

- Beef vegetable stew = 0.66 = 3.4

- Fried egg = 1.92 = 3.48

- Spanish rice = 0.87 = 2.25

- Rice, white = 0.67 = 1.97

- Pan broiled bacon = 0.77 = 1.92

- Poached egg = 1.87 = 2.32

- Fried chicken = 0.88 = 1.89

- Pancakes = 0.63 = 1.31

- Pan fried green beans = 0.64 = 1.18

- Pan broiled hamburger = 1.49 = 2.29

- Fried potatoes = 0.42 = 0.8

- Fried corn tortillas = 0.86 = 1.23

- Pan-fried beef liver with onions = 3.1 = 3.87

- Baked cornbread = 0.67 = 0.86

3. Avoid Whole Cow's Milk on the First 12 Months of Life

Whole cow's milk contains as much iron per liter as breast milk, but only a very small proportion is actually absorbed into the body. However, the iron in breast milk is very well absorbed by babies. Therefore, breast milk is one of the best sources of iron for baby providing all the iron needed (with all other nutrients and benefits) for the first 6 months of life. Bottom line: breast-feeding is the best way to prevent iron deficiency anemia in babies. If breast-feeding is not an option, or is stopped before 9-12 months, then iron-fortified formulas, which contain added iron, should be given to baby instead of whole cow's milk.

Things to Remember:

* Chronic blood loss, times of increased need such as pregnancy, and vigorous exercise can trigger iron deficiency.

* Don't take iron supplements unless advised by your doctor.

* There are two types of iron: heme iron (found in animal foods) and nonheme iron (found in plant foods). Combining foods that are high in heme iron with nonheme iron foods boosts the absorption power.

* Keep iron supplements away from children - as little as one to three grams can kill a child under six years.

3 Best Ways to Prevent Iron Deficiency Anemia

Junji Takano is a Japanese health researcher and has been studying the causes of viruses since 1960s. In 1968, he invented Pyro-Energen, the first electrotherapy device that eradicates viral diseases in a non-narcotic way.

Visit him at: http://www.pyroenergen.com
Free newsletter: http://www.pyroenergen.com/newsletter.htm

See Also : calphalon contemporary nonstick

Soul Food Favorite - Fried Cabbage

Fried cabbage is growing in popularity, not only for it's soothing taste, but because of it's health benefits. Cabbage recipes, long praised for it's healthy dose of vitamins A, B,C and E, as well as the intestinal benefits of fiber to boot. It has been a favorite vegetable of mine, it adds a unique interest to any dish, especially chicken, turkey or fish. Cabbage is also one of the most inexpensive vegetables for the amount of edible parts (no steams or leaves to throw away), in addition to the vitamin content.

Cabbage is an easy vegetable to handle, prepare and cook. Meaning the leaves are sturdy, cleans easily and cooks quick. All you have to do is just cut the cabbage into four pieces (this makes it more bite sized) . Next you slice thin into a shredded thickness. Now it is ready for the frying pan. With a small teaspoon of olive oil, butter, margarine or cooking spray in a large skillet or frying pan, you're ready to go.

First place half a cup of chopped onion in frying pan and cook 3- 5 minutes. Next add cabbage and cover on medium high heat for 3 minutes. Uncover and stir mixture, then cook another 3 minutes. Check and remove when cabbage is soft. Season with one teaspoon of butter or margarine, garlic powder, onion powder, and seasoned salt and a half teaspoon of black pepper. If you like yours a little spicy you can add a teaspoon of hot sauce if like your cabbage to bite back a little. Serve hot with your favorite meat. This recipe makes 4-6 servings. Yes, treat yourself and your family to this soul food fried cabbage recipe This taste of the south southern recipe will have your family coming back for more.

Discover the top 20 soul food recipes for this month chosen by readers for taste and easy to prepare Free Soul Food Recipes

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Easy Chicken Recipes - Healthy Crispy Oven-Fried Chicken

Why stand at the stove and be spattered with grease when you can achieve that same chicken taste by using your oven? This easy chicken recipe will take away all that mess and fuss. This easy recipe also is quite healthy due to the addition of cornflakes and buttermilk. Our world is hectic and crazy. Most of the time, both mom and dad are working. This easy, healthy chicken recipe is the perfect way to have that special chicken dinner without much trouble.

Easy Healthy Crispy Oven-Fried Chicken

Pan Fried Chicken

Makes 6 Servings (Serving Size:1/2 Breast or 2 Small Drumsticks)

1/2 cup skim milk or buttermilk

1 teaspoon poultry seasoning

1 cup cornflakes, crumbled

1 1/2 tablespoons onion powder

1 1/2 tablespoons garlic powder

2 teaspoons black pepper

2 teaspoons dried hot pepper, crushed

1 teaspoon ground ginger

8 pieces chicken, skinless (4 breasts, 4 drumsticks)

1 teaspoon vegetable oil (use to grease baking pan)

a few shakes of paprika

1. Preheat oven to 350F.

2. Add 1/2 teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in a plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for 1 hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. crumbs will form a crispy "skin". (Do not turn chicken during baking).

I hope you will use this easy chicken recipe over and over as I do. It is healthy while still being tasty. Be sure to go to my website for other wonderful healthy, easy chicken recipes, further food creation information and other extensive cooking tips.

Easy Chicken Recipes - Healthy Crispy Oven-Fried Chicken

I am the editor of a website devoted to all aspects of food and the creation of great food. You can find recipes, articles, cooking terms, and numerous other food related topics by directing yourself to my website, http://www.foodcreate.com Register your email and receive weekly recipes and other food creation information. If you have recipes to share, comments, or questions, email me at info@foodcreate.com

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Root Beer Chicken Recipe

Chicken breast recipes can be made in a variety of different ways, and one of those is with root beer. Continue reading this article for ingredients and directions on how to prepare it. If you'd like to try a chicken recipe that has a sweet taste to go along with a bit of a spicy kick, then this may be a meal to check out. In root beer chicken, the soda adds sweetness to the dish, and in this particular method, ground pepper, red peppers, and ginger give the meal a kick.

The total time needed to prepare and cook this recipe can be in the neighborhood of 30 minutes if fried, or 1 hour or slightly more if baked. Once completed, it should serve roughly 6 people.

Ingredients

1 1/2 lb. boneless, skinless chicken breasts
1 onion, sliced thinly
1 bell pepper, red or other color, sliced
2 tsp. ginger, diced
1 can, 12 fl. oz, root beer (RB)
Ground black pepper to taste

Directions

If frying the meal, place the chicken in a pan, and set the stove's flame to medium. The initial ingredient to be added is the RB. Then, the other ones can also be added. After the RB has come to a boil, turn the chicken to let both sides become cooked well.

To bake this meal in the oven, use a casserole dish, and place the chicken breasts in it, then adding the remaining ingredients. Let it bake at 350 degrees, covered, until the chicken is tender -- around 40 minutes, give or take 5. Take away the cover, and let the meal continue to bake for an additional 10 minutes.

You can read a recipe for another version of root beer chicken. Additionally, other chicken breast recipes are available.

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Nigerian Fried Rice

Just like in the case of the Nigerian Jollof rice, there are different ways of cooking the Nigerian fried rice too. You can just follow my recipe or add any other ingredient you desire.

Ingredients:

Pan Fried Chicken

5 cups of rice
½ kilogram of shrimp(peeled), crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton, chicken or pork
I medium sized onion
5 green peppers
Green peas
Carrots
¼ of a kilogram Liver
¼ of a kilogram Kidney
Sweet corn
Salt
Vegetable oil
Seasoning (knorr, black pepper, curry, thyme and white pepper)
Water

Method:

Put the kidney, liver, shrimp(peeled), crayfish, periwinkle, beef, mutton, chicken or pork in a pot pour some water, slice in some onion, add seasoning and boil for 30 minutes and set aside the meat . Dice the liver, kidney, carrots, onion and green peppers and set them aside. Rinse the rice and pour it into a sieve for the water to drain. Pour some vegetable oil in a frying pan and fry the beef, mutton, chicken, pork or fish (any of these can be used and you may decide to use a little of the four types of meat or fish) until it becomes golden brown. Fry the peeled shrimp, crayfish, periwinkle, carrots, onion, green peas, diced kidney and liver until it becomes golden brown and set aside. Pour some vegetable oil into the frying pan and fry the rice until it becomes golden brown and set aside. Pour some more water into the meat stock if you feel the meat stock may not be enough to cook the rice, add enough salt and seasoning and bring to boil and pour in the rice and let it cook for 30 minutes. When the rice is almost done pour in the fried shrimp, crayfish, periwinkle, carrots, onion, green peas, kidney, liver and sweet corn and stir them into the rice. Don't add too much water so that by the time the rice is done, it does not stick together. Test the rice to ensure it is properly cooked and serve it with either the fried beef, mutton, chicken pork or fish or as you desire.

Nigerian Fried Rice

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/

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