Indoor Burgers - The Best Recipe For Pan-Fried Hamburgers

If the grill is out of gas or the weather is bad, you can still make delicious hamburgers. If you have made a tasty southern fried chicken recipe in a pan before, you can apply the same technique to your burgers and cook them on the stove. They will be full-flavored and really juicy. When you pan fry burgers, it is best to make them half an inch thinner than if you were grilling them.

Most people will not be able to taste the difference in flavor between grilled patties and pan fried ones and the texture of each is good too. Obviously if you grill them over a charcoal grill, the patties will take on a nice, smoky texture but if you fancy burgers and cooking outdoors is not possible at least you have the option of making them on the stovetop.

Pan Fried Chicken

The Recipe - Step by Step

The following recipe makes four small hamburgers, which are fine for kids. An adult could probably eat two of these. You can adjust the seasonings if you want to. Maybe you would prefer to leave out the chili powder or perhaps you want to add a dash of soy sauce or Worcestershire sauce for extra flavor. Some minced onion instead of onion powder is another idea.

Serve these pan fried burgers in buns with ketchup, mayonnaise, or mustard. A slice of tomato and some lettuce is also good and you can add a couple of pickles too if you want to and maybe a slice of cheese. The following recipe can also be used to make burgers for grilling outdoors but if you are going to grill them, make them a bit thicker.

You might prefer to finish off the burgers in the oven, in which case you should sear the patties for a minute or two on each side, then put them on a wire rack over a baking pan and bake them at 350 degrees F for about thirty five minutes or until the internal temperature is between 140 and 160 degrees F

What you will need:

1 lb ground sirloin 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon olive oil 1 teaspoon black pepper 1/2 tablespoon chili powder

How to make them:

Put the meat in a bowl. Combine the garlic powder, salt, onion powder, pepper, and chili powder and sprinkle this mixture over the beef. Combine everything well. Divide the mixture into four balls and flatten each one into a thin patty. Heat the oil over a moderate heat, and then add the patties.

Cook each side for about four minutes, using a big, wide spatula to flip them over. Use a plastic or silicon spatula instead of a metal one, to protect the surface of your pan. Check the internal temperature of the burgers to see if they are done. An internal temperature of 140 degrees F is medium rare and 160 degrees F is medium well.

Indoor Burgers - The Best Recipe For Pan-Fried Hamburgers

Pan frying is a great cooking technique and you can make the most wonderful fried chicken in a pan. Why not make an easy country fried chicken recipe for dinner tonight to impress and delight your family?

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Tips For Cooking Chicken With a Deep Fryer

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Most of us have heard of deep fried turkey, but how many of us are familiar with deep fried chicken? This is not the fried chicken sold in many restaurants, it is chicken cooked in a deep fryer appliance. If that has you a bit confused, read on to learn how to prepare this yummy meal.

Cooking chicken with a deep fryer is just as easy as cooking turkey the same way. Hot oil is used to boil the natural juices inside the chicken, essentially steaming the bird. The result is an item with a tender, juicy interior and a crispy crust on the outside. Following these instructions along with those that came with the fryer will yield a tasty treat for family and friends to enjoy.

Remove the chicken from its packaging and discard any ties, truss, and timer. Wash the chicken and then make a slit in the skin from the thigh to the breast. Apply seasoning to the inside and outside of the poultry. Some cooks batter the bird using a recipe that includes beer and there are many other recipes that can be found online and in cookbooks.

Put the proper type of oil in the fryer and heat it to the temperature recommended in the appliance instructions. Cook the chicken for nine minutes per pound, checking the internal temperature to judge when it is done. The temperature in the center of the bird should reach at least 170 degrees Fahrenheit. Once the chicken is thoroughly cooked, remove it from the fryer, put it in a pan, and let it sit for about 30 minutes. This allows the natural juices and any marinade to flow throughout the bird and gives the item time to cool down.

Using the deep fryer to cook chicken is a great idea for social gatherings all year long. It is quick and easy to do and requires only a few ingredients, unless a more sophisticated recipe is used. Whether cooking an entire bird or individual parts, the result is a crispy, juicy meal.

If you like cooking your own food, why not try southern cooking with a Presto Deep Fryer? You should also check out another great appliance to improve your skills, the Presto Electric Griddle. You will be glad you did!

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Rotisserie Chicken Oven

If you have the space in your kitchen, there are all kinds of neat things that you can get to use to cook and bake for your family. If you have limited space, you have to be very choosy about what you get so that you get something that you are going to use a lot. It is never wise to clutter up your counters, but if you are going to use something and you have the room for it, get what you want. One thing that many would not see as a must have would be the rotisserie chicken oven, but if you are going to use it, it can be a great addition to your family.

The rotisserie chicken oven will take up some space on your counter top, but it can be great addition to your home, especially if you are always pressed for time and you want to make better meals for your family. These can be set up to use and they can be used without too much upkeep. You can put your chickens inside the rotisserie and then let them go for the amount of time that is required. Most come with instructions about how long each should go depending on the weight of the chicken or chickens inside.

Pan Fried Chicken

What you will find is that the rotisserie chicken oven is that it will slow cook your chicken throughout the day. Some do not feel comfortable letting them go all day while they are at work, but you can leave them go all day on the weekend when you are home, but doing something else. They will cook up a chicken with crispy skin and juicy meat, but will allow a lot of the fat to drip out. This makes a great tasting chicken that is hot and ready for dinner, but that will also be healthier for your family than fried chicken from a drive through window.

There are a variety of rubs that you can use with your rotisserie chicken oven. These are things that you are going to literally rub onto the raw chicken before you put it into your new rotisserie oven. These can range from tastes like barbeque to lemon chicken if you wish. Some are heavy in taste and some are light. Use what you like or what your family likes when you are setting up your chicken. You can even use something simple like salt and pepper to dress your chicken and you won't be disappointed with the outcome.

One thing to remember about a rotisserie chicken oven is that you do have to clean it up after you use it. Most should be easier to clean with a drip pan that you can remove, but you still have to clean up from the fat that will inevitably splatter about while you are cooking. You also want to make sure you clean up after you insert the chicken, as you can leave raw chicken juice on the doors and the knobs that others may touch. Simple antibacterial wipes can clean that up in a jiffy.

Rotisserie Chicken Oven

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General Tso's Chicken on Christmas

Can be made in under 10 minutes.

Ever ate at a Chinese food place and had a certain chicken called "General Tso's Chicken"? The sweet chicken with a hint of hot spice. Well I have a recipe that takes that and makes it great for any occasion, whether it can be a holiday like Christmas or Thanksgiving, or an appetizer for them guy's nights where the boys come over for the big game. It is a sweet deep fried chicken dish served in American Chinese restaurants (and popular in the buffet line).

Ingredients

* 3 lbs boneless skinless chicken breasts, cut into strips
* 1 medium onion diced, sliced or minced (your preference)
* 3 Table spoons chili powder
* 3 teaspoons oil (your preference, mine is olive oil)
* Sauce
* 1/2 cup flour
* 1 1/2 table spoons fresh garlic, minced
* 1 cup sugar
* 1/4 cup white vinegar
* 2 ½ cups water
* 1 table spoon chicken bouillon

Directions

1. Mix the sauce ingredients in a medium size bowl and chill for 5 minutes
2. Fry the onion until browned set aside
3. After sauce is chilled add the chili powder to sauce and stir
4. Add oil into wok or any kind of skillet or frying pan you have, and wait till oil is crackling (Not popping).
5. Dip chicken slices into sauce and fry till fully cooked.
6. With extra sauce add onions and serve in a dipping bowl
7. Now dip the fried chicken in your onion sauce and chow down!

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An Easy Way to Cook Caribbean Style Fried Chicken

Fried chicken everybody loves it weather it's KFC, Popeye's or from a local chicken and chip shop, fried chicken is a firm family favourite. So it's not surprising that many people think it's hard to recreate this tasty snack, but fret not because I'm going to share with you a really easy way, to create perfect Caribbean style fried chicken.

Ever notice how fast food establishments fry chicken in deep pans of oil, and then after a set period of time they remove the chicken and it's all ready to eat?

Pan Fried Chicken

Well when your frying chicken at home it takes a bit more precision, to get tasty ready to eat fried chicken. As you have to ensure that you have fried the chicken evenly and long enough in the pan of oil, so that the inside of the chicken is fully cooked, with no red juices.

So when deep frying chicken how long you should fry your chicken for? When should you turn your chicken over? How can you ensure you get tender well cooked chicken every time?

Simple... season your chicken using various tropical Caribbean seasonings, and then quick fry the chicken in a large pan of oil (ensuring you turn the chicken over, once the side frying in the oil turns crisp brown).

Once both sides of the chicken are crisp brown, remove the chicken from the oil, and place in a large baking tray. Then place your chicken into the oven, and leave to bake on a medium heat for 1hr (ensuring you turn the chicken over after 30 mins of cooking).

Remove your chicken from the oven and it's ready to eat, no red juices or rawness just crispy succulent Caribbean style fried chicken ENJOY.

An Easy Way to Cook Caribbean Style Fried Chicken

About the author: Serene Murphys endeavours include hosting dinner parties for family and friends, cooking tasty Caribbean style summer BBQs, visiting vibrant markets, reading recipe books and travelling to sample the unique flavours of the continents.

Serene's love of delicious Caribbean food has lead her to provide a "reggalicious" place where lovers of Caribbean food, can purchase a wide range of easy to cook Caribbean recipe kits, Caribbean gift baskets and Caribbean groceries.

Find out more information by visiting: http://www.caribbeanrecipekits.com and get involved in the Caribbean food chat, cooking tips, videos and pictures by visiting http://caribbbeanrecipekits.blogspot.com/

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Chicken in Green Curry With Coconut Milk

Last week I had a chance to bring a friend of mine to a Thai restaurant in downtown. He has heard a lot about Thai food but never tried it before. Actually, he would like to come to Thai restaurant many times but he didn't know what to eat. He was so happy that day because I accompanied him to the restaurant. I ordered a few Thai dish for him to try. He liked it all but what he liked most was chicken in green curry with coconut milk. He asked me to teach him how to cook this menu. So I told him to log into my blog and checked it out. That is why I am here today.

Chicken in green curry with coconut milk is the top 3 Thai foods at all times (after Tom Yum Koong and Pad Thai) . It is a little bit spicy and sweet. It looks very nice, colourful and delicious. The most important thing is so easy to cook. Many people don't believe me when I tell them that this menu is so easy to cook. So I'm going to show you now how easy it is. Let's get started.

Ingredients

400 grams breast chicken (cut it into strips)
5 tablespoons cooking oil
1 tablespoon green curry paste (you can buy it in a can from supermarket)
250 ml coconut milk (1 can)
1 tablespoon fish sauce
1 tablespoon sugar
3-4 leaves of basil

Preparation

1. Put cooking oil in a pan (medium heat)
2. Put green curry paste in a pan and stir fried for 2 minutes
3. Put chicken in a pan and stir fried until chicken is cooked
4. Put coconut milk, fish sauce and sugar in a pan
5. Wait until the coconut milk is boiling, turn the heat off and put the basil leaves on top

Now you are done. It smells so nice, isn' it? If you want it to more spicy, you can add more green curry paste. You can eat chicken green curry with steamed rice or spaghetti if you want. It is very delicious and so easy to cook, isn't it ? Okay, enjoy your meal.

Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here [http://EasyThaiCookingByJoe.blogspot.com]

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Tips to Avoid Eating Extra Calories

Love your burger and French fries? Do you have your pizza with extra cheese? Wonder where all the calories are going?

As you put on weight, you realize you are eating wrong, but it is very hard to make the necessary changes. Fast food is very addictive, and so is your morning cup of café latte. How about that chocolate soufflé? All these are comfort foods that our mind needs, but the body doesn't.

Pan Fried Chicken

We may control our diet when we are at home, but many of us tend to go overboard when we go out to eat since we are spoilt for choice. As such, we must keep in mind certain things when we dine out to help us burn those extra calories.

Study the menu card well. Avoid anything that is crispy or deep fried. If you are having a burger, discard the bun, since it is made of refined flour and be of no use to your body. Order a salad, but ensure that it has a low calorie dressing.

Say no to mayonnaise, cheese, crispy noodles, croutons etc. Instead, opt for a green salad with a light vinaigrette dressing. If you are ordering fish or poultry, ask for it to be broiled, steamed, baked, or grilled. In this way, you will avoid the unnecessary calories.

Anything pan fried, batter dipped, creamy, or crispy will have unhealthy fats. Instead, go for steamed vegetables. Even grilled chicken comes with mayo, cheese, or sour cream, so make sure you avoid these fattening dips. If you want to eat healthy, you have to plan your menu in advance. Decide what food items you want to avoid all together.

Drink lots of ice cold water. It not only makes you feel full, but also helps burn fat. Also, if you get hunger pangs, try chewing ice or gum. This sends a signal to your brain that you are having food.

Many of us usually love to have a late night snack and crave something sweet. Instead, have a bowl of chopped fruits. Have smaller meal portion when you eat; this can be achieved by using small plates and bowls so that you don't fill up your plate unnecessarily.

Always brush your teeth after dinner. In this way, you will be motivated not to eat anything late at night. Moreover, the toothpaste will change the taste of most foods after you are done brushing and will not whet your appetite for more.

You can also add certain things to your healthy diet plan to ensure that you skip those extra calories. For instance, avoid the regular café latte, which contains about 190 calories. Start having green tea instead, as it is rich in antioxidants and helps fight cancer. It also boosts our metabolism, thus leading to faster digestion of food.

Instead of flour based cookies, try the oatmeal variants, as they consist of 'good' carbohydrates that ward off cholesterol. Their fat soluble fiber also help flush out the toxins from our body.

These are the many lifestyle changes you can adopt, so think before you eat, choose wisely, and remember- it really is not that difficult to maintain a balanced diet once you have made up your mind to remain fighting fit.

Tips to Avoid Eating Extra Calories

To learn more check out Healthy Eating OR
Lose Lower Belly Fat

Thanks,
Chris Edwards

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Roasted Chicken Recipes - Easy & Quick To Prepare!

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

So put your hat on and get ready for some quick easy roasted chicken recipes:

>> Roasted Pecan Chicken

3/4 c Pecans, chopped

2 oz Creamy Goat Cheese

1 sm Clove Garlic, chopped

2 tb Olive Oil

1 1/2 ts Lemon Juice Pepper

3 1/2 lb Whole Broiler/Fryer Chicken

1 md Onion, sliced

1 Lemon, sliced

2/3 c Dry White Wine

2/3 c Chicken Broth

2/3 c Chicken Broth

1 tb Cornstarch

1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese,
garlic, olive oil, lemon juice and pepper to taste. Process until
mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken
breast by gently working fingers under the skin starting from both
the neck and body cavity ends. Be careful not to pierce or tear the
skin. Spread cheese mixture in an even layer in chicken breast
underneath the skin. Pull skin back oven cheese layer and secure with
wooden picks. Tie chicken legs together.

Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.

>> Chicken and Roasted Pepper Soup

Ingredients:

2 boneless skinless chicken breast halves (1/2 pound)

1 jar roasted red bell peppers -- drained (7-1/4 oz.)

1 medium onion -- chopped (1/2 cup)

2 cups chicken broth

2 tablespoons lime juice

1 tablespoon cilantro -- fresh chopped

1/2 teaspoon salt - optional

1/4 teaspoon pepper

2 cloves garlic -- finely chopped

1 cup jacamar -- peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on
Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend
On medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and
Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

That's it for today! If you want more roasted chicken recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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Coffee Chicken Wings? Oh Yeah, They're Great!

Who would have thought that the phenomenon of Buffalo Chicken wings would have led to the advent of chicken-wings-with-every-kind-of-sauce-in-the-world that includes COFFEE! Amazing, but true. Enjoy this recipe. I have and so will you and your buddies.

Chicken Wings have a relatively short history, but in the making of it, all kinds of variations on the theme have emerged. This delicious recipe is no exception! Since Labor Day is just around the corner, why not wow your friends and family with this interesting version of the easy appetizer known as "wings". You'll be glad you did!

Pan Fried Chicken

What you'll need:

- 1 ounce butter

- 1/2 cup onion, finely chopped

- 3/4 teaspoon chile powder

- 2 drops hot sauce

- 1 cup barbecue sauce

- 2 Tablespoon honey

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1/2 cup coffee liqueur

- 2 Tablespoon Worcestershire sauce

- 1 teaspoon salt

- 20 chicken wings, cut in half

- salt and pepper, to taste

In a 2-quart saucepan melt the butter and saute garlic and onion over medium heat for about 3 minutes. Add the cumin and chili powder and cook, stirring the whole time for 2 minutes.

Next, blend in the coffee liqueur and cook to reduce the liquid by one-half. Then, you'll stir in the hot sauce, Worcestershire, barbeque sauce and the salt. Simmer for 5 minutes - afterwards, remove from the heat and add the honey. Set aside and allow the wings to cool.

You'll need to prepare the chicken wings by removing and discarding the tips. Then, cut or divide the wings in half at the remaining joint.

The secret to this recipe for your Coffee Chicken Wings is to marinate the wings in the cooked sauce for about an hour at room temperature or to make this an easy appetizer recipe, marinate the wings overnight in the refrigerator.

To cook, place the marinated wings on a broiler pan and sprinkle with salt and pepper and broil 5 minutes. Then, turn and brush with the remaining sauce and bake at 350 degrees F for 15 minutes. That's it!

Serve the Coffee chicken wings hot. The nice thing about this recipe is that it can be prepared a day ahead and can be reheated in the oven. EASY!

Coffee Chicken Wings? Oh Yeah, They're Great!

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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Dining Out - Eat Smart

According to the National Restaurant Association, 78 percent of the adults agree that going out to eat gives them an opportunity to socialize and is a better use of their time than cooking and cleaning up. At the same time, 73 percent say they try to eat healthier now at restaurants than they did a couple of years ago.

Dining out can post serious problems for people trying to both eat out and eat smart. Restaurant foods notoriously contain oil, butter, cheese, meat drippings, fatty meat and other saturated fats. Most of the foods are pan fried, deep dried, sauteed, grill fried or fried. Restaurant meals can be extremely high in salt, sugar and saturated fats, mostly from animal sources such as beef, pork, lamb, veal and poultry where cholesterol is found.

At this point, you the consumer have a couple of options. Number one, you can eat what the restaurant serves you or number two, stop going to restaurants. There is a third option to have a basic understanding of salt, sugar, fat and cholesterol in foods and reconcile your dining out with eating smart. Your dining experience can be both enjoyable and healthful.

Ask questions about ingredients and how the meal is prepared. Most establishments will be happy to help you if you just ask. Often personnel are very knowledgeable about food content and cooking methods. Be innovative, avoid the menu items you know to stay away from such as French fries, fried chicken, fried hamburgers, milkshakes, pickles, potato chips, processed cold cuts, sour cream, Thousand Island Dressing and so forth. Create substitutions to strip away the unhealthy elements of the menu items but preserve the taste and semblance of the dish.

Try a club sandwich without the bacon. Skip cream soups in favor of chicken or beef broth. Ask your server for pasta, mushrooms or a slice of tomato to add. Instead of sour cream on your baked potato try salsa. If you are having lobster or steamed clams, use fresh lemon wedges instead o f butter. For breakfast order your eggs poached or boiled, not fried. Have Eggs Benedict or Eggs Florentine without the Hollandaise sauce.

There are many enjoyable restaurant foods that will conform to eating smart. Don't take the approach that you can't eat out any longer because you are eating smart. Open your mind to the endless possibilities available and get into the main stream of life. Ask questions, make substitutions, become educated and enjoy.

Scott Tranter is also known as the Diner Wizard.

He is a leading authority on finding, developing and maintaining the passion in your career. His gift of teaching others how to pursue and achieve their passion is magical and will ignite enthusiasm and be the difference between mediocrity and accomplishment! He has successfully opened 12 restaurants and serves as a consultant to a chain in California, as well as a consultant to a culinary arts trade school. He is currently a restaurant owner/operator. He is a ServSafe Instructor/Proctor for the National Restaurant Association and a member of the International Association of Culinary Professionals. He writes a food column entitled "Cooking Class." Please visit his website at http://www.dinerwizard.com.

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Instant Mashed Potatoes Coated Baked Chicken Recipe

Today I'm going to show you how to make Chicken in a whole new way! Well, ok - I'm sure you've made shake and bake before, but this is even better - and you don't even have to buy a seasoning packet. Sometimes the best recipes are invented by accident because you have either limited time or limited ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they'd have just one show that helps real people cook better with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what's in the fridge, but he's still making semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I'd like to be eating it by 6:15 if possible. I was making a quickie dinner tonight as I often do - and as luck would have it I saw a recipe on a box that was actually new, different - and that I'll try this week.

I like chicken, and we always seem to keep many 4 lb bags of boneless "chicken tenders" in the freezer for all kinds of purposes. This recipe is the perfect quick meal because all you have to do is put some frozen boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

Pan Fried Chicken

These are the ingredients you're going to need:

* 1 cup instant mashed potatoes

* boneless skinless chicken

* seasonings (salt, pepper, garlic and/or onion powder)

* butter or margarine

While you've gotten this stuff around your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn't have the ends turning white and cooking - they'll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You're going to take either a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You're going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you're serving. If you are using the "chicken tenders" like us - then usually 2-3 pieces per person is fine. If you're using an entire "chicken breast" I would use one per person.

Once you get them all coated and in the pan - add a little pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not "crispy" (unless you like it that way).

Twist the recipe:

If you've read my other recipes than you know I love to "twist" or have multiple variations of the same thing. This is because you can't have everything on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an entire meal at once ready to serve! If I did this I would add a cup of either water or chicken broth to the bottom of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

Instant Mashed Potatoes Coated Baked Chicken Recipe

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

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Spicy Chex Chicken

This recipe is very easy to make and gives your chicken a delicious crispy coating without the fat and grease of fried chicken. The breading is crispy and a little spicy and the chicken comes out juicy and tender. Your chicken will be a little spicy but yet it will still be mild enough for even your children to enjoy eating. If you are looking to make it a little more spicy you would want add some hot sauce before you bake your chicken and after you have breaded each piece of chicken. I would recommend serving it with basmati rice or baked potatoes and your choice of vegetable. This makes a really nice main dish that your family and your friends will enjoy.

Ingredients:

1 cup buttermilk

4 boneless, skinless chicken breast halves

1 ½ cup Corn Chex crumbs

2 teaspoons onion powder

1 teaspoon garlic salt

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper

Instructions:

In a medium bowl place buttermilk. Place each piece of chicken in the mixture to coat.
Preheat oven to 350 degrees F (175 degrees C).
In a freezer bag add Corn Chex and press until it is all of the Corn Chex are crumbs, then add your onion powder, garlic salt, salt, pepper, paprika, and cayenne pepper. (Additional cayenne pepper can be added to a little more spice.) Add a piece of chicken that has been dipped into the buttermilk and shake until it is thoroughly coated on both sides with the mixture. You will want to repeat this step for each piece of chicken.
Next you will spray your baking dish with cooking spray to keep the chicken from sticking to the pan, then transfer each piece of chicken in the baking dish, and bake in the preheated oven 35 to 40 minutes, or until the chicken is no longer pink and the juices run clear.

This recipe comes from my website http://giftwrapandmore.com This is a website that is set up to share food and drink recipes, gift ideas, and unique gift wrap ideas. Please feel free to drop on by and leave your comments, recipes, or suggestions.

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How to Make Incredible Pan Sauces

If you want to elevate your cooking skills to a new level and add a whole lot more to your gastronomy repertoire, learn how to make a simple pan sauce. With this technique in your cooking bag of tricks, you can turn a simple pan-fried steak into a mouth-watering meal, a plain boneless chicken breast into a delicious feast, or a modest pork chop into a scrumptious banquet. Ok, maybe I'm stretching a bit but check this out.

Restaurants chefs use this technique all the time. Basically they cook something in a sauté pan over pretty high heat until it's done and leaves a bunch of brown caramelize bits of "stuff" in the pan. You look at this "stuff" in the pan and say to yourself, "Now how am I going to clean this 'stuff' off the pan? What a mess! I wish I had used a non stick pan."

Pan Fried Chicken

The "stuff" has a name, it's called "fond" and you want that "fond" stuck to your pan because it is packed with incredible flavors. It's also easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it. This is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of two. Just be careful if you use wine to remove the pan from the heat so the alcohol doesn't ignite and blow up in your face. I've spoken with chefs who have seen this happen.

The next steps are to continue to cook the liquid in the pan until it is reduced by half and finish by adding several pats of butter to thicken and enhance the flavor of the sauce. If you ever knew how much butter professional chefs use in restaurants to "enhance" flavor, you would be amazed. I sometimes think they make their dishes too rich because I get that uncomfortable "too full" feeling later on, but then again, it's so good while you're dining. Now those are just the basics.

To create more complexity to the sauce you'll want to add some aromatics like garlic or shallots for a subtle but additional layer of flavor. Then you might want to add some additional ingredients such as mushrooms, mustards, chutneys, herbs and/or spices to give even more complexity and flavor.

For more information on making classic and quick pan sauces at home including what kind of pan to use, how much deglazing liquid to use and two example recipes for the same sauce, one classic and the other quick go to http://www.reluctantgourmet.com/pan_sauces.htm

Copyright © 2006 G. Stephen Jones, The Reluctant Gourmet

How to Make Incredible Pan Sauces

G. Stephen Jones, The Reluctant Gourmet, created a web site back in 1997 as a hobby to assist other novice cooks who may find the art of cooking a little daunting. As an ex-Wall Street broker and Stay-at-Home Dad, I try to explore cooking from a different perspective. Visit http://www.reluctantgourmet.com/ for more tips, techniques and recipes.

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Mediterranean Recipes

Here are a few recipes of the most popular Mediterranean dishes:

Mediterranean Chicken - ingredients for two people:

• 2 Plump - skin on - chicken breasts
• 1 Large glass of dry white wine
• The same amount of chicken stock
• 12 Black olives - pitted
• 18 Capers
• 6 Cloves of garlic - skinned but left whole
• 1/2 A preserved lemon, skin only, cut into thin strips, or the grated rind of a fresh lemon
• About 40 fresh pine nuts
• 1/2 A red pepper cut into thin strips
• 12 Sprigs of fresh rosemary - the tender top bits
• Extra virgin olive oil to fry
• A teaspoon of cornflour (corn starch) to thicken
• Salt and black pepper

How to make: Season the chicken breasts with salt and plenty of black pepper and leave to rest. Put the wine, red pepper, stock, half your rosemary and all the garlic into a pan and bring it to the boil. Simmer for about thirty minutes, reducing the liquid by about half.Take out the rosemary and discard, add the olives, capers and preserved lemons. Thicken the sauce to the desired consistency, and slake the cornflour in a little cold water.Cook the chicken in the olive oil, skinside down until the skin is crisp and browned, about 7- 10 minutes. Turn over and cook for another 5 - 7 minutes until cooked through. Remove from the pan and keep warm in the oven. Pour off most of the oil from your pan on to the pine nuts. Stir until browned. Spoon the sauce onto warmed dinner plates and place the chicken on them. Garnish with the toasted pine nuts.

Pan fried salmon - ingredients for 4 people:

• 4 Skinless - boneless Salmon cutlets - about 6ozs. each.
• 1 Large orange - juice and zest.
• 1 Large lemon - juice and zest.
• 1/2 A cup (4 fl. ozs.) fish or chicken stock.
• 1 Clove of garlic - skin on - bashed.
• 12 Black olives pitted and halved.
• 2 Heaped teaspoons of capers.
• Plain flour to dust.
• Corn starch to thicken the sauce (cornflour).
• 2 Tbs. olive oil to fry.
• Salt and freshly ground black pepper to taste

Make the sauce by putting the lemon & orange juice and the zest into a pan with the stock and bring to the boil. Simmer gently for ten minutes. Thicken to the desired consistency with a little slaked corn starch (cornflour). Add the olives and capers and remove from the heat. Season the plain flour with plenty of salt and black pepper. Turn the Salmon cutlets over in the seasoned flour until it is well covered. Fry the salmon in the olive il for about ten minutes until all surfaces are brown. Put the cutlets into a low oven to keep warm.Then reheat the sauce and serve with saffron paella rice and steamed broccoli.

Lasagne - ingredients for 4 people:

Meat Sauce

• 1lb. ground beef
• 1 Large onion finely chopped
• 2 cloves of garlic mashed
• 116oz. Can of chopped tomatoes
• 2ozs. strong tomato paste
• 2 beef bouillon cubes
• 1/4 Teaspoon dried chilli powder
• 1 Lemon - juice and grated zest
• 1 Glass of red wine
• 1 Teaspoon each of dried thyme and marjoram
• 1 Tablespoon of olive oil for frying

The Pasta
• 15 Sheets About 8ozs. of lasagne

Bechamel Sauce

• 2oz. plain flour
• 2ozs. Butter
• 1pt. Milk
• 1/2 A beef bouillon cube
• 1 Good pinch nutmeg

Topping

• Freshly grated Parmesan
• fresh breadcrumbs

For the Bolognese sauce fry the onions in olive oil, about five minutes, until it softens. Add the meat mix and stir well to make sure that all the lumps are removed, about ten minutes. When the meat and onion mix is nicely browned turn down the heat and add the garlic, stir for another five minutes Add all the other ingredients except the lemon juice and let the sauce cook out at a simmer for 45 minutes. Remove from the heat and add the lemon juice. Use a earthenware to place lasagne and spoon in the sauce until evenly covered. Repeat until you have THREE layers of pasta and a layer of sauce on top, but leave room for the béchamel. Cover tightly with foil and bake in the oven for 30 minutes at 400ºf/200ºc. Make the béchamel in a saucepan by melting the butter, add the flour and stir until well bursted. Add the stock cube and half the milk bit-by-bit stirring all the time. Then whisk on the rest of the milk and the nutmeg until you have a smooth creamy sauce. Take the foil off your lasagne and put on the bechamel - cover with cheese and crumbs. Return to the oven and finish under the grill until golden brown.

Rice recipe - ingredients for four people:

• 4 Good sized Chicken legs - skinned and boned
• 200g./8ozs. of paella rice
• 1 Medium onion coarsly chopped
• 1 Red pepper cut into 1" dice
• 50g./2ozs. of broad beans
• 50g./2ozs. of peas
• 1/2 lb. of mushrooms chopped
• 3 Cloves of garlic finely chopped
• 1 Bunch of parsley
• 1 Pint of chicken stock
• 12 Threads of saffron
• 2 Lemons cut in quarters lengthwise
• Extra virgin olive oil
• Salt and black pepper

How to make:

Fry the onions mushrooms and red pepper with the chicken pieces on high heat - stirring frequently for about five minutes. Reduce the heat to low and add the garlic, stir for two minutes. Then stir the rice for a couple of minutes until it begins to turn opaque. Remove from the heat and boil up the stock with the saffron for about ten minutes. Replace the pan on a high heat, add half of the the peas and beans and give a final stir. Let the liquid reduce (don't stir it again) - and add the rest of the stock. Cook until the rice has absorbed most of the liquid and then remove from the heat. Cover the pan with a clean cloth and leave until the rice has absorbed all the liquid. Chop the parsley and sprinkle liberally on top of your paella. Serve with the lemon quarters.

Roast leg of lamb - ingredients:

• 1 Leg of Lamb of about 3 lbs (boned but not rolled)
• 6 Sprigs of fresh rosemary or two teaspoons of dried
• 1 Tablespoon of EVOO (extra virgin olive oil)
• 4 Cloves of garlic (chopped)
• 2 Tablespoons of coriander (chopped)
• 1 Fresh red chilli (chopped)
• Salt

For the spicy crust

• 2 Teaspoons of Cumin Seeds
• 2 Teaspoons of Coriander seeds
• 1 oz. Pine nuts

Red wine gravy

• 1/2 a pint/1cup Good Lamb stock
• 1/2 a pint/1cup Good red wine
• 1 Tablespoon of honey
• 1 Tablespoon of Balsamic vinegar
• 1 heaped teaspoon of Cornflour (cornstarch)
• water

Rub the boned leg of lamb with rosemary, garlic, fresh coriander, chilli and salt. Roll it up neatly and tie with string. Dry roast your pine nuts, spices and salt, and roughly crush them in a pestle and mortar. Roll the lamb in olive oil and the mixture. Roast in a medium-hot oven at 350f./175c. for about 45 minutes, turn once. Add the stock and red wine together and reduce to half in a pan, then add the honey and balsamic. Thicken with the cornflour (slaked in a little cold water). Cut the lamb and serve with gravy.

And there are a few recipes [http://the-mediterranean-region-and-all-its-beatuy.com/mediterranean-recipes/] for some common dishes in the Mediterranean region.

[http://the-mediterranean-region-and-all-its-beatuy.com/mediterranean-recipes/]

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Acid Reflux - Heartburn Causing Foods

Heartburn and acid reflux symptoms can usually be greatly reduced simply by changing or adjusting your diet and lifestyle. If you have already quit smoking and abusing alcohol but still have significant acid reflux problems you may want to change or modify your diet. Many times simple changes in the amount and kinds of foods you ingest will reduce your pain and suffering from acid reflux heartburn.

The number of times that you eat and the amount you ingest at each meal will have a major impact on your digestion system. Smaller amounts of food produce less acid and less pressure on the lower esophageal sphincter muscle located at the junction of the esophagus and your stomach. Too much pressure and the sphincter may leak acid into the esophagus causing acid reflux pain and damage. Many medical specialist that treat acid reflux heartburn disorders suggest eating 5 smaller meals a day rather than the socially accepted 3 meals. You should not eat for at least 3 hours before retiring for bed so as to reduce the chances of acid reflux while lying down. In addition you should review your diet for acid reflux heartburn causing foods as well.

The most common acid reflux heartburn causing food problem comes from ingesting acidic foods like lemon, orange, tomato and grapefruit juice. Even a glass of cool lemonade on a hot day may lead to very hot acid reflux heartburn attack. If you have chronic acid reflux heartburn then you should stick to drinking water. Water has lots of benefits including the facilitation of the digestion processes. In addition it reduces the build up of acid in your stomach. Drinking whole milk is also not advised; however skim milk can be ingested in moderation. In fact any heavy dairy product including sour cream, ice cream and regular cottage cheese will tend to aggravate your acid reflux heartburn symptoms.

Many acid reflux heartburn sufferers find that most fried foods cause acid reflux heartburn symptoms. These include French fries, fried chicken, Buffalo wings and any pan or deep fried meats. When it comes to eating meat broiling although not totally safe is a much preferred method of preparation. In fact any cooking method that involves high levels of fats will increase your risk of an acid reflux heartburn attack. Food or drink that contains caffeine including chocolate, coffee or tea will most assuredly initiate an acid reflux heartburn attack. It requires a degree of discipline to control acid reflux heartburn symptoms.

The choice is always how much can I get away with without getting burned by heartburn pain and suffering? Each of our bodies is unique and as such some types of foods will cause problems and others will not. Keeping a log of what you are eating and drinking will assist your decision making. If you find that certain foods initiate acid reflux heartburn then you can note to avoid them. The more detailed your information becomes the better your diet choices. In time you will find that simple changes in diet and lifestyle will help you control your acid reflux heartburn symptoms.

James Kesel, MS. is the publisher of Acid Reflux Heartburn Cure. The site provides information on GERD, Acid Reflux Disease, Heartburn, Heartburn Medication, Gastric Reflux or Acid Reflux Disorder.

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How to Cook Halibut Mexican Style

Fish might not be the first ingredient to come to mind when you think about Mexican cuisine and it is true that most people know more Mexican beef and chicken recipes than seafood-based ones. However, some typical Mexican ingredients are really well suited to seafood, making it really great to use when you fancy a change from beef or poultry.

Fresh herbs, for example, are widely used in recipes from Mexico, with cilantro and parsley especially amazing with the fruits of the sea. If you want to cook halibut or something similar, making a sauce with fresh herbs and perhaps some lemon or lime juice, will give the dish an authentic flavor of Mexico.

Pan Fried Chicken

Mexican food does not have to be spicy so you do not need to overpower the flavor of anything mild with an abundance of chilies. Some Mexican dishes do not even contain chili peppers! Traditional Mexican foods are primarily about combining good quality fresh ingredients for a fresh and vibrant flavor, so fish and seafood work very nicely with this cuisine.

A lot of Mexico is bordered by water and some areas are famed for their fish and seafood dishes. Obviously, meat and poultry is more popular in Central Mexico where fish is not so widely available, or at least more expensive, but if you are a fan of fish recipes, you will love the effect you can get by adding a few aromatic Mexican ingredients.

Recipe for Pan Fried Halibut with Salsa Verde

The following recipe serves two people and the homemade salsa verde is a wonderful accompaniment to the richly flavored halibut. Its fresh herb flavor makes it suitable for any grilled or pan fried fish.

Some salsa verde recipes are quite spicy but this one is made with capers, garlic, lemon and a little salt and pepper, as well as fresh herbs, giving it a fresh flavor. You can serve this tasty recipe with boiled rice and perhaps a simple salad.

What you will need:

2 teaspoons chopped capers 1/4 cup plus 1 tablespoon extra virgin olive oil Juice from a lemon 1/2 teaspoon lemon zest 2 tablespoons chopped fresh parsley 1/4 teaspoon minced garlic 2 tablespoons chopped fresh cilantro 2 halibut steaks with skin (about 1/2 inch thick and 8 oz each) Salt and black pepper, to taste 2 lemon wedges, for garnish

How to make it:

Whisk the capers with the garlic, lemon zest, lemon juice, salt and pepper. Add all but one tablespoon of the oil gradually, whisking it well as you pour it in. Stir in the fresh herbs to make a salsa verde.

Pat the halibut with paper towels and season it with salt and pepper. Heat the remaining oil in a nonstick frying pan over a moderate heat. Add the fish and cook it, turning once, until it is golden brown on both sides and cooked. This will take about seven minutes. Serve the fish topped with the salsa verde and garnish each plate with a lemon wedge.

How to Cook Halibut Mexican Style

There are various Mexican food recipe s you can try if you enjoy fish. Not all Mexican food is based on beef or chicken but all traditional Mexican food is delicious. A lot of it is very easy to recreate yourself at home.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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How to Cook the Best Chicken Wings on the Planet

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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.

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!

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

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Maltese Recipes

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

Some of the most popular Maltese recipes include:

Pan Fried Chicken

* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

Maltese Recipes

Discover more about Maltese recipes at http://www.recipesmaniac.com/cook_maltese.php - visit this site for more information, photographs and cook books.

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What's For Dinner Tonight? 4th Edition

What's for dinner tonight? Chinese Sweet and Sour Pork over Fried Rice

Every year, on Christmas Eve, it's our family's tradition to have Chinese food. I don't know from where it came, but it's almost as exciting as our dinner on the next glorious day. In times of penny pinching (like this year), cooking at home is a must and to keep my family happy, the entrée's title must start with the word "Sweet". Grandma lets me take over this main course and I'm proud to say that she should.

Now the key to this meal is my sauce. I've worked on mastering my easy making, super simple sweet and sour sauce (Annie's Simple and Sweet 'n Sour Sauce) using pear preserves for quite some time. My family has agreed that I've finally figured it out and I'm so excited to share it with only you. Did I mention that no use of a boiling pot is involved for making this sauce?

Starting from the bottom of the plate to the top, here's how the was dish made:

Fried Rice
My fried rice might be a little simple, but it works for my family. You need:
1 cup of rice (= a little under 3 cups cooked)
2 eggs
½ cup frozen carrots
½ cup frozen peas
Soy sauce
3 pats butter
Spray Cooking Oil

Steam the rice.
Fry the eggs, scramble and finely chop them with the spatula until they're cooked through. Remove them from the pan and save for later.
In the same pan, spraying well with cooking oil and a little butter, add into the pan frozen carrots and peas. Keep stirring until they're cooked.
Next, scoot the vegetables aside, add another couple dabs of butter and gradually stir in the rice. When the rice begins to brown, mix in the vegetables and stir.
Following that, add the set aside, finely chopped scrambled eggs and top the flavor of the fried rice by stirring in soy sauce to taste.
Note that most people add a ½ of cup of mushrooms, onions, pork, chicken and/or other delicious treats to their fried rice, but I'm a simple girl and will let you experts "spice" it up for yourselves.

The next easy layer is the meat.

Fried Pork
Note that all of the ingredients are in 1's:
1 pound of boneless pork;
1 big teaspoon of oil;
1 bag of frozen stir fry vegetables (or cut up thinly 1 green bell pepper and 1 red sweet bell pepper).

Simmer the pork in the oil and carefully add the vegetables. Turn off the wok or pan, cover and let it steam to its doneness. Very simple, right?

Now, the piece de resistance!

[Annie's Simple and]Sweet 'n Sour Sauce
For the sauce you need 2 separate receptacles. I use a one cup measuring cup for the mixture, so it's easy to pour into the pear preserves bowl.

This mixture consists of ¼'s:
¼ cup of barbeque sauce;
¼ cup of apple cider vinegar;
¼ cup of water and
½ (two ¼'s) cup of pear preserves.

Mix everything -with the exception of the pear preserves- together. Slowly pour the mixture into the bowl of pear preserves stirring vigorously to create the texture or thickness you like for your sauce.

That's it! That's my secret that I will only share with you, my dear friends. The six of us eat this quickly and since they say you are hungry again an hour after eating Chinese food, I'll hurriedly plan my next issue of "What I'm having for dinner tonight?" for you immediately after I finish my last bite!

Feel free to check out our webstore JustPots-N-Pans http://www.justpotsnpans.com for stock pots, pans, skillets and woks to use to prepare your Chinese Sweet and Sour Pork!

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How to Pan Fry Veal

Veal is a delicious meat to cook. Like beef in some ways, veal has its own unique flavor and texture. So, what is veal exactly? Veal is the meat from young cattle, usually the male calves from dairy herds because adult females are used for milk production.

If you are thinking about making something a bit different for dinner or looking for new cooking ideas, what about buying some veal? It makes a nice change from beef, chicken and other meats and since there is hardly any wastage, veal is not an expensive meat to cook with.

Pan Fried Chicken

One of the best ways to cook veal is to pay fry it. To pan fry veal, you need to heat a little butter or oil in a nonstick skillet over a moderately high heat. Season the veal with whichever seasonings, herbs, or spices you want to use and then add it to the skillet. Do not add water, cover the pan, or overcrowd the skillet.

Cooking Times for Veal Cutlets and Patties

A veal cutlet between an eighth of an inch and a quarter inch thick will need three or four minutes total cooking time for medium doneness. A four-ounce veal patty, which is about half an inch thick will, need five to seven minutes of total cooking time for medium doneness.

These times are based on veal from the refrigerator. Veal at room temperature might need a minute less. Turn the meat occasionally as it cooks and season it with salt after cooking if you like.

Recipe for Pan Fried Veal with Asparagus and Red Wine

This tasty Italian inspired veal recipe makes enough to serve four people. The recipe calls for bocconcini and these are Italian cheese balls, which are similar to mozzarella. Bocconcini are cherry tomato-sized and you can get them in delicatessens and some grocery stores. Bocconcini goes very nicely with the taste of veal but if you cannot find it use sliced mozzarella instead.

What you will need:

4 veal steaks, 5 oz each 1/2 chopped onion 2 tablespoons extra virgin olive oil 1 bunch asparagus, in 1 1/2 inch pieces 2 tablespoons snipped chives 1/2 tablespoon fresh oregano leaves 3 tablespoons red wine 1/2 teaspoon dried chili flakes 1 finely chopped clove garlic 14 oz can chopped tomatoes 4 halved bocconcini

How to make it:

Brush the oil over the meat and season it using salt and pepper. Heat a big nonstick skillet over a moderate heat and pan fry the veal for a minute or two per side, or until it is browned. Add the onion, garlic, and chili flakes and cook for a minute more.

Add the wine, asparagus, and tomatoes and cook for three or four minutes. Add the bocconcini and cook for a couple more minutes. Serve the veal and bocconcini, topped with the sauce. Scatter the herbs over the top and serve with mashed potato.

How to Pan Fry Veal

If you have been wondering about veal after reading about it on food blogs, why not have a go at making your own pan-fried veal recipe? You can find lots more veal recipes and other meat recipes if you use a good recipe search engine.

RecipeDirectory.org Where the Web Searches for Recipe Sites

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Deep Dish Chicken Pot Pie Recipe

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3 fresh boneless skinless chicken breast

4 tablespoons of real butter

1 small chopped onion

1/3 cup of flour

2 teaspoons of salt

1/2 teaspoon of pepper

2 cups of chicken broth

2/3 cup of milk

3 medium potatoes diced

2 bags of Freshlike Steam in Bag Mixed Vegetables

1 package of refrigerated pie crust at room temperature

Preheat oven to 420 degrees. The secret to preparing this recipe is having all of the ingredients ready at the same time. Cook chicken breast in large pan by covering chicken with 6 cups of water 1 teaspoon of salt, 1/4 teaspoon pepper on medium simmer until done, approximately 45 minutes. While your chicken is cooking, peel and dice your potatoes, after rinsing potatoes, microwave potatoes in 1/2 cup of chicken broth in a covered dish for 6 minutes. Layer 1 of your refrigerated pie crust in a deep dish pie pan. Microwave each bag of mixed vegetables for 6 minutes each, not two bags at the same time.

When chicken is done, drain and dice your chicken breast. Heat butter in a large skillet over medium heat, add onion and stir frequently until onion is tender and transparent, then add flour stirring constantly to make your rue. Now add 1 teaspoon of salt, 1/4 teaspoon of pepper and remainder of chicken broth and milk slowly, cook and simmer until creamy, then add the potatoes, mixed vegetables and diced chicken, stir to blend well. Remove from heat and pour into your crust lined deep dish pie pan, top with the remaining pie crust, flute edges to seal and make a couple of slices into the top of crust to vent. Bake approximately 35 minutes until crust is lightly browned, after the first 15 minutes of baking cover the edges of the crust with foil. Let cool approximately 15 minutes before serving.

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Mediterranean Recipes

Here are a few recipes of the most popular Mediterranean dishes:

Mediterranean Chicken - ingredients for two people:

Pan Fried Chicken

• 2 Plump - skin on - chicken breasts
• 1 Large glass of dry white wine
• The same amount of chicken stock
• 12 Black olives - pitted
• 18 Capers
• 6 Cloves of garlic - skinned but left whole
• 1/2 A preserved lemon, skin only, cut into thin strips, or the grated rind of a fresh lemon
• About 40 fresh pine nuts
• 1/2 A red pepper cut into thin strips
• 12 Sprigs of fresh rosemary - the tender top bits
• Extra virgin olive oil to fry
• A teaspoon of cornflour (corn starch) to thicken
• Salt and black pepper

How to make: Season the chicken breasts with salt and plenty of black pepper and leave to rest. Put the wine, red pepper, stock, half your rosemary and all the garlic into a pan and bring it to the boil. Simmer for about thirty minutes, reducing the liquid by about half.Take out the rosemary and discard, add the olives, capers and preserved lemons. Thicken the sauce to the desired consistency, and slake the cornflour in a little cold water.Cook the chicken in the olive oil, skinside down until the skin is crisp and browned, about 7- 10 minutes. Turn over and cook for another 5 - 7 minutes until cooked through. Remove from the pan and keep warm in the oven. Pour off most of the oil from your pan on to the pine nuts. Stir until browned. Spoon the sauce onto warmed dinner plates and place the chicken on them. Garnish with the toasted pine nuts.

Pan fried salmon - ingredients for 4 people:

• 4 Skinless - boneless Salmon cutlets - about 6ozs. each.
• 1 Large orange - juice and zest.
• 1 Large lemon - juice and zest.
• 1/2 A cup (4 fl. ozs.) fish or chicken stock.
• 1 Clove of garlic - skin on - bashed.
• 12 Black olives pitted and halved.
• 2 Heaped teaspoons of capers.
• Plain flour to dust.
• Corn starch to thicken the sauce (cornflour).
• 2 Tbs. olive oil to fry.
• Salt and freshly ground black pepper to taste

Make the sauce by putting the lemon & orange juice and the zest into a pan with the stock and bring to the boil. Simmer gently for ten minutes. Thicken to the desired consistency with a little slaked corn starch (cornflour). Add the olives and capers and remove from the heat. Season the plain flour with plenty of salt and black pepper. Turn the Salmon cutlets over in the seasoned flour until it is well covered. Fry the salmon in the olive il for about ten minutes until all surfaces are brown. Put the cutlets into a low oven to keep warm.Then reheat the sauce and serve with saffron paella rice and steamed broccoli.

Lasagne - ingredients for 4 people:

Meat Sauce

• 1lb. ground beef
• 1 Large onion finely chopped
• 2 cloves of garlic mashed
• 116oz. Can of chopped tomatoes
• 2ozs. strong tomato paste
• 2 beef bouillon cubes
• 1/4 Teaspoon dried chilli powder
• 1 Lemon - juice and grated zest
• 1 Glass of red wine
• 1 Teaspoon each of dried thyme and marjoram
• 1 Tablespoon of olive oil for frying

The Pasta
• 15 Sheets About 8ozs. of lasagne

Bechamel Sauce

• 2oz. plain flour
• 2ozs. Butter
• 1pt. Milk
• 1/2 A beef bouillon cube
• 1 Good pinch nutmeg

Topping

• Freshly grated Parmesan
• fresh breadcrumbs

For the Bolognese sauce fry the onions in olive oil, about five minutes, until it softens. Add the meat mix and stir well to make sure that all the lumps are removed, about ten minutes. When the meat and onion mix is nicely browned turn down the heat and add the garlic, stir for another five minutes Add all the other ingredients except the lemon juice and let the sauce cook out at a simmer for 45 minutes. Remove from the heat and add the lemon juice. Use a earthenware to place lasagne and spoon in the sauce until evenly covered. Repeat until you have THREE layers of pasta and a layer of sauce on top, but leave room for the béchamel. Cover tightly with foil and bake in the oven for 30 minutes at 400ºf/200ºc. Make the béchamel in a saucepan by melting the butter, add the flour and stir until well bursted. Add the stock cube and half the milk bit-by-bit stirring all the time. Then whisk on the rest of the milk and the nutmeg until you have a smooth creamy sauce. Take the foil off your lasagne and put on the bechamel - cover with cheese and crumbs. Return to the oven and finish under the grill until golden brown.

Rice recipe - ingredients for four people:

• 4 Good sized Chicken legs - skinned and boned
• 200g./8ozs. of paella rice
• 1 Medium onion coarsly chopped
• 1 Red pepper cut into 1" dice
• 50g./2ozs. of broad beans
• 50g./2ozs. of peas
• 1/2 lb. of mushrooms chopped
• 3 Cloves of garlic finely chopped
• 1 Bunch of parsley
• 1 Pint of chicken stock
• 12 Threads of saffron
• 2 Lemons cut in quarters lengthwise
• Extra virgin olive oil
• Salt and black pepper

How to make:

Fry the onions mushrooms and red pepper with the chicken pieces on high heat - stirring frequently for about five minutes. Reduce the heat to low and add the garlic, stir for two minutes. Then stir the rice for a couple of minutes until it begins to turn opaque. Remove from the heat and boil up the stock with the saffron for about ten minutes. Replace the pan on a high heat, add half of the the peas and beans and give a final stir. Let the liquid reduce (don't stir it again) - and add the rest of the stock. Cook until the rice has absorbed most of the liquid and then remove from the heat. Cover the pan with a clean cloth and leave until the rice has absorbed all the liquid. Chop the parsley and sprinkle liberally on top of your paella. Serve with the lemon quarters.

Roast leg of lamb - ingredients:

• 1 Leg of Lamb of about 3 lbs (boned but not rolled)
• 6 Sprigs of fresh rosemary or two teaspoons of dried
• 1 Tablespoon of EVOO (extra virgin olive oil)
• 4 Cloves of garlic (chopped)
• 2 Tablespoons of coriander (chopped)
• 1 Fresh red chilli (chopped)
• Salt

For the spicy crust

• 2 Teaspoons of Cumin Seeds
• 2 Teaspoons of Coriander seeds
• 1 oz. Pine nuts

Red wine gravy

• 1/2 a pint/1cup Good Lamb stock
• 1/2 a pint/1cup Good red wine
• 1 Tablespoon of honey
• 1 Tablespoon of Balsamic vinegar
• 1 heaped teaspoon of Cornflour (cornstarch)
• water

Rub the boned leg of lamb with rosemary, garlic, fresh coriander, chilli and salt. Roll it up neatly and tie with string. Dry roast your pine nuts, spices and salt, and roughly crush them in a pestle and mortar. Roll the lamb in olive oil and the mixture. Roast in a medium-hot oven at 350f./175c. for about 45 minutes, turn once. Add the stock and red wine together and reduce to half in a pan, then add the honey and balsamic. Thicken with the cornflour (slaked in a little cold water). Cut the lamb and serve with gravy.

And there are a few recipes [http://the-mediterranean-region-and-all-its-beatuy.com/mediterranean-recipes/] for some common dishes in the Mediterranean region.

Mediterranean Recipes

[http://the-mediterranean-region-and-all-its-beatuy.com/mediterranean-recipes/]

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Easy French Recipes - How to Make Roast Chicken Provencal

Some French recipes are complicated but quite a lot of them are actually quite simple, including the following roast chicken Provencal recipe. Chicken is combined with tomatoes, basil, onion, garlic, wine, stock, and olives in this recipe and that is all you need to make a very flavorful dish. You can serve it with mashed or boiled potatoes, rice, or French fries.

This recipe serves four people and it is ideal if you are having a dinner party and you want to serve something classy but not too fiddly. So, what does Provencal mean exactly? Provence is a region in the south of France and a recipe, which is tagged with the word "Provencal" or "Provencale" means that it is prepared in the style of that region.

Herbes de Provence

You might have heard of Herbes de Provence, which is a combination of fennel, savory, thyme flowers, basil and more. Thyme is usually the strongest flavor but it depends on the manufacturer. Lavender is added to the American mixes but not the traditional French ones. This herb mix has been around since the 1970s and you can use it to flavor grilled meat, fish, or vegetables.

The cuisine from this region of France has always used a lot of herbs but the people living in the area have always added the herbs separately, rather than using Herbes de Provence from a mix.

The Recipe - Step by Step

What you will need:

3 lbs chicken
2 plum tomatoes
1/2 cup fresh basil leaves
1 onion
1 clove garlic
3/4 cup veal stock
1/2 cup dry white wine
1/4 cup Kalamata olives
Salt and black pepper
How to make it:

Preheat the oven to 450 degrees F. Season the chicken with some salt and pepper and put it in a ten inch ovenproof skillet. Roast it in the center of the oven for twenty minutes.

While the bird roasts, chop the garlic and onion. Pit the olives and slice them finely. Chop enough basil to get two tablespoons and cut the remaining basil into thin strips. De-seed the tomatoes and cut them into quarter inch pieces.

Turn the oven temperature down to 350 degrees F and cook the chicken for a further forty minutes or until a thermometer inserted into the center of a thigh reads 170 degrees F and the chicken juices run clear. Put the chicken on a cutting board and make a loose aluminum foil tent over it to keep it warm.

Pour all the fat except two teaspoons of it out of the skillet and saute the onion for half a minute, stirring it all the time. Add the garlic and saute for another half a minute. Add the white wine to de-glaze the pan, scraping the burnt bits off the bottom.

Simmer the mixture until it reduces by half, and then add the stock. Bring it to a simmer and add the olives and tomatoes. Simmer the sauce for three minutes or until it thickens. Stir in the basil strips and take the mixture off the heat. Cut the chicken into four pieces and pour the sauce over it. Sprinkle the chopped basil over the top and serve.

Chicken is versatile and you can cook it in many different ways, such as finger-licking fried chicken or juicy grilled chicken. A classy chicken Provencal is great for a dinner party but a succulent and easy fried chicken recipe is sure to impress your family tonight.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Dining Out - Eat Smart

According to the National Restaurant Association, 78 percent of the adults agree that going out to eat gives them an opportunity to socialize and is a better use of their time than cooking and cleaning up. At the same time, 73 percent say they try to eat healthier now at restaurants than they did a couple of years ago.

Dining out can post serious problems for people trying to both eat out and eat smart. Restaurant foods notoriously contain oil, butter, cheese, meat drippings, fatty meat and other saturated fats. Most of the foods are pan fried, deep dried, sauteed, grill fried or fried. Restaurant meals can be extremely high in salt, sugar and saturated fats, mostly from animal sources such as beef, pork, lamb, veal and poultry where cholesterol is found.

Pan Fried Chicken

At this point, you the consumer have a couple of options. Number one, you can eat what the restaurant serves you or number two, stop going to restaurants. There is a third option to have a basic understanding of salt, sugar, fat and cholesterol in foods and reconcile your dining out with eating smart. Your dining experience can be both enjoyable and healthful.

Ask questions about ingredients and how the meal is prepared. Most establishments will be happy to help you if you just ask. Often personnel are very knowledgeable about food content and cooking methods. Be innovative, avoid the menu items you know to stay away from such as French fries, fried chicken, fried hamburgers, milkshakes, pickles, potato chips, processed cold cuts, sour cream, Thousand Island Dressing and so forth. Create substitutions to strip away the unhealthy elements of the menu items but preserve the taste and semblance of the dish.

Try a club sandwich without the bacon. Skip cream soups in favor of chicken or beef broth. Ask your server for pasta, mushrooms or a slice of tomato to add. Instead of sour cream on your baked potato try salsa. If you are having lobster or steamed clams, use fresh lemon wedges instead o f butter. For breakfast order your eggs poached or boiled, not fried. Have Eggs Benedict or Eggs Florentine without the Hollandaise sauce.

There are many enjoyable restaurant foods that will conform to eating smart. Don't take the approach that you can't eat out any longer because you are eating smart. Open your mind to the endless possibilities available and get into the main stream of life. Ask questions, make substitutions, become educated and enjoy.

Dining Out - Eat Smart

Scott Tranter is also known as the Diner Wizard.

He is a leading authority on finding, developing and maintaining the passion in your career. His gift of teaching others how to pursue and achieve their passion is magical and will ignite enthusiasm and be the difference between mediocrity and accomplishment! He has successfully opened 12 restaurants and serves as a consultant to a chain in California, as well as a consultant to a culinary arts trade school. He is currently a restaurant owner/operator. He is a ServSafe Instructor/Proctor for the National Restaurant Association and a member of the International Association of Culinary Professionals. He writes a food column entitled "Cooking Class." Please visit his website at http://www.dinerwizard.com.

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How to Make Stir Fry Singapore Noodles

Who doesn't love a good stir fry?

If you're looking for cheap and cheerful, fast food, Singapore Noodles is the perfect stir fry and very easy to make.

As is usually the case with Asian cooking, the preparation takes the most time. The stir fry part is done in minutes.

I was taught the authentic way to stir fry Singapore Noodles by a top restaurant chef during my trip to Singapore. It is a wonderfully visual and exciting dish to cook in front of friends and family, when you want to show off your culinary skill and here's why...

With the preparation out the way, the first step is pouring well-beaten eggs into a sizzling hot wok. The reaction is instant - a huge, puffball of egg souffle rises dramatically from the wok then quickly deflates as you stir fry and beat it down.

The excitement continues with hot, sizzling, sounds as the remaining ingredients hit the wok and are stir fried into the mix. Then there's the incredibly fragrant aroma which guarantees to get your taste buds going. The scent comes from the spices commonly used in Indian curry bringing an intriguing blend of exotic flavours to the party. Before you know it, you're rewarded with a steaming bowl of Singapore Noodles so unbelievably good, it's impossible not to gulp them down greedily or resist second helpings.

One of the key points to success with this stir fry is using rice noodles. Get the thin, vermicelli type. Rice noodles are much finer and lighter than egg noodles which are too heavy and will spoil the overall balance of this delicately spiced dish.

The other key ingredient which adds to the authenticity is using a fragrant curry powder. A tablespoonful is all you need but it works like magic in turning this dish into a mini masterpiece.

If you want to go native, you can marinate the pork beforehand in a simple char su sauce before you stir fry.

Char su sauce certainly adds depth to the overall taste, but isn't absolutely vital to the end result. Where the meat is concerned there aren't any short and fast rules, you can stir fry chicken, it works just as well as pork, but whatever the case, the meat needs to be cooked first, so if you have any leftovers from the day before here is the perfect dish to use them in.

One last point, the quantities I'm giving you here are for 2 if not 3 generous portions, double up if you're feeding extra and bare in mind any leftovers will still taste amazing the following day either hot or cold.

Singapore Noodles

Serves: 2-3 generous portions

Preparation & Cooking Time:30 minutes

Effort Level: Easy

Shelf Life: 2 days in the refrigerator

Ingredients:

-150g cooked prawns

-150g cooked chicken breast or pork loin - click for char su marinade

-150g white cabbage or Chinese cabbage

-150g rice vermicelli noodles

-150g bean sprouts

-4 tbsp sunflower oil

-2 tbsp light soy sauce

-1 scant tbsp homemade fragrant curry powder or garam masala

-4 garlic cloves

-2 eggs

Equipment:

-Wok or wide deep frying pan

-Chopping board and sharp knife

-Small bowl and whisk

-2 forks

-Sieve

N.B: Homemade fragrant curry powder makes all the difference. Failing that use garam masala, but it won't taste as good.

Here's What You Do:

-Pour boiling water over the noodles and leave to soak for 6 minutes, until softened but still al dente. Drain and put aside.

-Very finely slice the onion and cabbage and finely chop the garlic and put them all aside.

-Cut the cooked pork into thin strips and put with the prawns and beansprouts.

-Beat the eggs thoroughly with a whisk for a couple of minutes, incorporating as much air as possible.

-Place the wok over a high heat until smoking hot (keep on a high heat throughout). Add 4 tbsp oil then add the beaten eggs. Stir fry turning constantly and chop away at them until they turn into bite size pieces.

-Now add the cabbage, onions and garlic and stir fry for one minute.

-Next add the curry powder and the rice noodles, continually lifting the noodles with two forks to separate them.

-Once separated, add the soy sauce. Next add the meat, prawns and bean sprouts and stir around the pan until warmed through. Take off the heat and garnish with a few coriander leaves and slices of chili and serve.

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Chinese Fried Rice Recipe For a Healthier Diet

A good way to serve vegetables to your family is this Chinese fried rice recipe. Fruits and vegetables contain the necessary vitamins, minerals, and fiber needed to prevent many chronic diseases. The Chinese fried rice recipe shown below uses a variety of vegetables. Try this for anyone who would not eat their veggies any other way.

Chinese Fried Rice Recipe:

Pan Fried Chicken

What will you need:

1 16-oz. package of mixed frozen vegetables or a package of frozen peas and carrots
1 cup of frozen onions and peppers stir-fry vegetables
1 8.8oz package of brown rice cooked
4 tsp of olive oil or canola oil divided
2 - 3 eggs
4 tbsp stir-fry sauce. Store bought is fine, preferably one with low sodium
Lime wedges
Crushed red peppers (if desired)

Method:

Heat 2 tbsp of olive or canola oil in a wok or a large non-stick skillet on medium heat. Whisk the eggs and add to the oil. Make the scramble eggs by stirring occasionally until set. Remove from the pan and set aside. Increase the heat to medium high and add the remaining 2 tbsp of the oil to the pan. Stir fry all the frozen vegetables and cook for about five minutes or until tender. Remember to never over cook the vegetables in order to prevent nutrient loss.

Add the stir fry sauce and if you wish the crushed peppers also. Add the cooked brown rice and the scrambles eggs. Heat through. Lastly squeeze the lime juice to give this Chinese fried rice recipe an extra flavor. This recipe is good if you have left over rice and chicken. Or you can add tofu and omit the eggs and make this a vegetarian Chinese fried rice recipe. You can add pre-cooked shrimps to this and make it a seafood Chinese fried rice recipe. Note: Brown rice was used but white rice will work just fine.

Tips for healthier eating:

- Always have packages of frozen vegetables and stir-fry in your freezer. These can be used to make many other stir-fry healthy dinners besides this Chinese fried rice recipe.

- Experiment using brown rice instead of white rice in other recipes and see if your family will like it.

Chinese Fried Rice Recipe For a Healthier Diet

Remember to exercise and eat a healthy and balance diet everyday to prevent diseases like cancer, high blood pressure, stoke and diabetes. If you would like to Learn How To Cook Low Fat and Low Carb healthy Chinese Food check out this Chinese food recipe cookbook at http://www.healthychinesevegetarian.info.

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How to Roast Meat in an Electric Frying Pan

As well as fried foods like pancakes, eggs and burgers, you can use an electric frying pan to make stews, chili, and even soup. One of the best uses of this handy kitchen appliance though is roasting meat. This is because an electric frying pan distributes heat evenly. An electric skillet is a brilliant backup if your stove stops working and it means you can cook more food because you get additional workspace and using the electric pan means you can cook something else in the oven at the same time.

Also, because you can adjust your electric skillet's temperature easily, these machines are very good for cooks who are experimenting with temperatures and cooking times for their recipes.

You might like to roast beef, pork, or lamb. Most meats roast nicely and if you are using an electric frying pan to make this meal, you will find the process to be relatively straightforward.

Tips for Juicy Roast Beef

If you want to roast meat for two people, you will need a medium sized electric frying pan. You will need a three to four pound roast, some chopped carrots and onions and some seasonings.

The first thing to do is add a few tablespoons of cooking oil to the electric frying pan. Set the temperature on the pan to 400 degrees F and let the oil warm up. Season your beef with salt, black pepper and any other herbs or spices you want to use. Carefully lower the meat into the electric frying pan and watch out, in case the oil spatters a bit. Brown the meat on every side.

It is important to ensure your beef is very moist while you are roasting it, because this means it will come out succulent and juicy when it is done. You can add a cup of water or beef broth to the pan if you want.

If you do this, you will need to cover the pan, else the liquid will evaporate, and the roast might burn. Turn the temperature down to medium and leave it to simmer slowly for half an hour.

Adding the Vegetables to the Pan

Take the lid off and arrange some chopped vegetables around the meat. You can use fruit if you prefer, or a combination of vegetables and fruit. This gives the roast an exotic flavor. Cook the meat with the vegetables or fruit for another hour, then take off the lid and see whether the vegetables are tender. Beef usually needs half an hour per pound, if you cook it in an electric skillet. Turn it halfway through the cooking time, to ensure it cooks evenly.

Stick a meat thermometer into the thickest part f the meat. If it reads 150 degrees F, it is done. If you do not have a meat thermometer, you can cut into the roast to see if it is cooked through. Let it rest for ten minutes before serving, to allow the juices to redistribute.

You can use a recipe search engine to find any kind of recipes you are interested in. This includes dinner recipes, easy recipes, electric skillet recipes and all the best traditional holiday recipes.

RecipeDirectory.org Where the Web Searches for Recipe Sites

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