Wednesday, August 31, 2011

Chicken Enchilada Recipes - Easy & Quick To Prepare!

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

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

>> Chicken Enchiladas

2 pounds chopped cooked chicken (up to 3 lbs)

1 4.5 oz can chopped mild green chilies

1 onion - chopped

4 ounces shredded Monterey jack cheese

1 4 oz can chopped black olives

8 corn tortillas

1/2 stick butter or margarine

1/2 cup chili powder

1/3 cup flour

1/2 teaspoon garlic salt

1/4 te ground cumin

1/4 teaspoon crushed oregano

3 15 oz cans chicken broth

1 12 oz can tomato sauce

Mexican Gravy:

Melt margarine in saucepan. In aq bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce.

Enchiladas:

In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 tablespoons chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1 1/2 to 2 1/2 hours.

Foil Handles:

Tear off three 18 x 2-inch strips of heavy foil or use regular foil flooded to double thickness. Criss-cross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.

>> Chicken enchiladas version 2

3 Chicken breast halves

16 oz Can tomatoes, chopped

10 oz Can cream of chicken soup

4 oz Can chopped green chilies

1 c Chopped onion or onion salt

2 c Shredded cheddar cheese

1 t Ground cumin

1/2 t Garlic powder

12 Corn tortillas

Cover chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place
one on a plate, add 2 Tb. of mixture and 1 Tb of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with
remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).

That's it for today! If you want more chicken enchilada 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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Tuesday, August 30, 2011

Deep Fried Oysters For Chinese New Year

One of the best things I've ever eaten on Chinese New Year is deep fried oysters. This recipe comes from a Cantonese chef friend of mine and it is slap your momma good. Apparently there is some sort of symbolism for eating oysters at New Year but for me they are just delicious. I know that fish is for prosperity and dumplings mean wealth so I assume that oysters are somewhere in there as well.

I like to use 12 large fresh oysters which I clean with a little salt and cornstarch. After rinsing them in cold water I parboil them in the shells for about five minutes. Then I'll mix together about 1 tbsp dry sherry, 1 tsp ginger juice, and a pinch of pepper and coat the oysters with this mixture.

From here I will make a batter of flour, cornstarch, oil and water. Sometimes I like to use Chinese beer instead of the water to make the batter a little lighter. Then heat a pan of peanut or canola oil until it is 350 degrees and fry those bad boys until they shine like gold. Drain them on paper towels (not too long, you'll want to eat them hot) and serve with a garnish of chopped scallions and some hot peppers.

You could also make a simple dipping sauce for them by mixing some soy sauce and vinegar (I like to use a 4/1 mix) and adding chili and sesame oil. How much of each of those? Well, it depends on how hot you want it. Happy Chinese New Year!




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Wednesday, August 10, 2011

Sushi Japanese Cuisine Delivery From Restaurants And Bar In Central London UK On The Internet

Pan Fried Chicken

The first dish served up with Japanese noodles in any of the three melovesushi central London restaurants or related sushi bar is Prawn which consists of pan fried noodles with seasonal vegetables and tiger prawns in a mildly spiced sauce. This Prawn meal served with Soba Noodles costs six pounds and seventy five pence and when dished up with Udon Noodles it has a price of seven pounds and twenty five pence. The second dish served up with Japanese noodles is Chicken which comprises pan fried noodles with seasonal vegetables and chicken in a mildly spiced sauce. This Chicken meal served with Soba Noodles costs five pounds and fifty pence and when dished up with Udon Noodles it has a price of six pounds.



http://www.melovesushi.com

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Tuesday, August 9, 2011

Baked Fish Recipes - Mahi Mahi

Pan Fried Chicken

Nowadays, we are wondering why we are seeing Mahi Mahi on so many eating places. One of the big reasons for this is that restaurants are playing a little trick on all of us.
The word Mahi Mahi, comes from Hawaii and it means "Strong Strong" in English. It refers to a fish we all know as the Dolphin. By looking at some reactions of individuals and the idea that you are eating the famed Dolphin known as Flipper, the restaurants changed the name so you won't get stunned and think they are trying to serve you a piece of that adorable animal.
Many times, Mahi Mahi is hyphenated like Mahi-Mahi and sometimes people use an alternative name which is called "Dorado". Whatever you want to call it, this is a fish that has both great flavor and the nice, firm texture that most seafood fans prefer.
You can discover the Mahi Mahi swimming in many waters. They are found and most abundantly in the Gulf of Mexico and in the warm Caribbean Sea. So the next time you will go to a eating place and order a Mahi Mahi, you will remember the previous sentence. The Mahi Mahi on your dish is probably caught in of those two waters.
In North America you will find the best selection of Mahi Mahi in mid-spring through mid- to late-summer. But, fresh Mahi Mahi is mostly available throughout the year. You can also find frozen Mahi Mahi fillets all year round.
Mahi Mahi has to look pink or light beige. If this is the case, you have found some fresh fish! Darker meat is certainly safe to eat, but the taste might be too strong for some individuals.
You can steam, poach, fry, bake and grill your fresh Mahi Mahi because it's a all-around fish. It doesn't matter which cooking method you want to use but you have to be careful not to overcook it.
Here's a recipe of my favorite dish:
Macadamia Nut Crusted Mahi Mahi
Ingredients:
* 2 ounces macadamia nuts
* 4 ounces plain bread crumbs
* 6 (6 ounce) mahi mahi fillets
* 4 ounces butter
* 2 ounces shallots, diced
* 4 cups chicken stock
* 4 ounces pineapple, rough chopped
* 4 ounces papaya, rough chopped
* 4 ounces mango, rough chopped
* 1 tablespoon shredded coconut
* 2 habanero peppers, seeded
* salt and pepper to taste
* white sugar to taste
Methods:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.
If you are looking for more recipes for any kind of fish like, Mahi Mahi, Sea Bass, Catfish, Tilapia, Swordfish, Redfish and many more..please take a look at Baked Fish Recipes. You can also take a look at the following blog, Fried Fish Recipes and Grilled Fish Recipes.



Tariq Ghazi is a devoted writer.

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Monday, August 8, 2011

Best Oil For Deep Fried Recipes - It Makes All The Difference!

Deep-frying indicates preparing food in hot oil. In contrast to sautéing or pan-frying, your meals are completely immersed in the oil whenever you deep-fry. This particular cooking food technique could be traced to unique European and Asian origins, once the excess fat had been rendered from beef and used to prepare meals quicker compared to roasting or even simmering. There is lots of cholesterol within animal fat; therefore many people would rather cook with vegetable fat such as canola oil.
Oil Smoke Factors
Whenever deep-frying, the oil you select impacts the quality as well as taste of the completed meal, so it's vital that you know about the greatest oil for deep-frying. Canola oil, safflower oil, peanut oil, as well as sunflower oil are great types of natural oils for deep-frying simply because they have higher smoke factors. What this means is they're not going to break up at higher temps. The actual smoke stage of the oil is the heat where the oil begins to decay and give off smoky gases.
Any time you fry, you decrease the smoke stage of the oil. When the smoke stage of the oil is about 485 degrees Fahrenheit (the standard deep frying heat), the actual smoke stage may decrease several levels after the first use.
This will make it ineffective, which means you should select good oil with a smoke stage of 400 degrees Fahrenheit or even more, such as soybean, peanut, safflower, sunflower, sesame, canola, or even corn oil.
There are some things that may decrease the smoke stage of the oil, such as the heat you heat it to, the presence of sodium, if the items you're frying include vegetable oils, how long the actual oil is warmed for, how often it's used, and also the storage space conditions of the oil.
Keep in mind that whenever most oils reach 600 degrees Fahrenheit, that's the flash stage, or when it's at risk of catching fire. If this ought to occur, smother the fire with a linen of aluminum foil or perhaps a tight cover. By no means use water on an oil fire since it can make the actual oil spatter.
Recipe for Fried Battered Shrimp
This particular recipe really is easy and tends to make enough battered shrimp to serve 6 individuals. There are lots of various meals you are able to deep fry. Probably the most well-liked is actually chicken and there are literally countless fried chicken recipes you are able to select from.
What you will need:
one 1/2 pounds uncooked, de-veined, and peeled shrimp
1/4 tsp sodium
1/2 cup whole milk
1/2 cup oil
3/4 teaspoons experienced sodium
one cup all-purpose flour
one outdone egg cell
Oil with regard to heavy baking
Steps to make them:
If you work with frozen shrimp, unfreeze them. Mix the egg as well as oil, beating the mixture nicely. Include all of those other components and mix till things are nicely mixed with each other.
Pre-heat the deep frying oil to 350 degrees Fahrenheit. Drop every shrimp within the batter, after that drop all of them in the deep frying oil and fry for 30 to 60 mere seconds, or before batter is actually gold dark brown. Remove them with a placed spoon and drain on kitchen area towels. Serve hot with a dip.



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Saturday, August 6, 2011

Kitchen electrical appliances popular health market quietly optimistic!

Pan Fried Chicken

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Friday, August 5, 2011

Hearty Chicken Recipes for the Family

Pan Fried Chicken

Does your family love chicken? Mine does, but it's so easy to get sucked into preparing repetitive recipes. I started hunting around for new recipes in an attempt to reignite my family's taste for chicken—and boy did I get lucky! I found some really great recipes, but my family's three favorites have been included in this article. I hope you, too, will take the initiative to try new recipes, especially if it means finding a new family favorite!



If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Thursday, August 4, 2011

Cut your Kitchen Time in Half with the Chef Basket

There's a reason why the size of the average kitchen has doubled since 1974. Yes, there are more appliances and they are generally much bigger. The refrigerator of today could eat the old one for a light snack. But appliances only tell half the story of why the kitchen has grown. We must also consider the influence of home cooking shows.
Before the 1970s, the average home cook could best be described as unadventurous. More often than not, the woman of the house would prepare the same meals her mother made. Meat loaf, casseroles, pot roast, and Rice Krispies Treats were all the rage. Then, along came Julia Child.
As the first real celebrity chef, Julia Child introduced Americans to French cooking.  Her television program, The French Chef, first aired in 1972. It was a huge hit. Her collection of bestselling cookbooks also encouraged the amateur home cook to experiment with more complicated recipes. As you might imagine, more complicated recipes required more ingredients, more cookware and more kitchen appliances. It would not be an exaggeration to say that Julia Child was at least partially responsible for the growth of the American kitchen.
In spite of its expansion, the kitchen is often the hardest room in the home to keep in order. Most home improvement centers sell dozens of popular organizers for the kitchen.  There are organizers for the refrigerator, the shelves, the herbs and spices and the wine. But the number one problem when it comes to kitchen organization is cabinet space.
Finding room for the food can be a chore. When families buy too much, they often have to store dry and canned foods in the laundry room. One reason why space is so limited is the cookware. Pots and pans and other kitchen utensils take up an incredible amount of room. Most amateur cooks have cabinets full of them.
Because space is hard to come by in the kitchen, many new products do more than one job. They are a lot like the Swiss Army Knife, in that they can be used for different tasks.  Today we want to talk about the Chef Basket, which is one of the most popular new all-in-one kitchen utensils.
All-in-one is a funny phrase. It implies that something will solve all of your problems. Of course, that is never true. But what an all-in-one kitchen utensil will do is perform several different tasks and save you space. The Chef Basket can handle a dozen distinct duties.
It has been marketed mainly as a time-saving device. And while that is important, we were more impressed with how much space it can save the average homeowner. The Chef Basket is a flexible, reticular basket that folds down when not in use. Did we say folds down? We meant it folds flat! The Chef Basket takes up less cabinet space than a lid from a piece of Tupperware.
When used as a kitchen utensil, the Chef Basket resembles a colander. The only difference is that it can be used to actually cook the food. Pasta can be placed in the basket and cooked in the boiling water. This saves times on clean up and improves kitchen safety. Pouring hot water into wobbly colanders is responsible for thousand of accidental burns each year.  Chef Basket eliminates the need for a colander. The Pasta can simply be removed from the hot water and left to cool in the sink.
But pasta isn't the only thing the Chef Basket can be used to cook. Shellfish, veggies, eggs and even fried chicken can all be placed in the basket. The home cook can then add water or oil to the pot or pan and wait for it to come to a boil before they drop in the Chef Basket.  Best of all, the handles of the device are designed to stay cool to the touch. That means no more pot holders or oven mitts! It is even possible to go right from the pot to the plate if you so choose.
There is one food item in particular that the Chef Basket truly excels at cooking. Unless you are an experienced cook, hard-boiled eggs aren't easy to prepare. They must be moved from boiling water into ice water in short order to get them right. Most home chefs simply spoon them out one at a time, which obviously takes time. But with the help of the Chef Basket, you can simply lift them out of the boiling water and transfer the whole batch into a pot of ice water.  It's safer, it's faster and the eggs won't crack.
The Chef Basket can also be used as a free-standing colander. Simply flip down the handles and place it in the sink. This feature makes the device an exceptional steamer. Add any vegetable you like to the Chef Basket, steam it in a pot of boiling water, and drain its contents in the sink. It honestly couldn't be any easier.
The Chef Basket is the ultimate time, space, and stress-saving device.



Ryan Hartzell is a freelance writer who writes about a cooking and products like the Chef Basket.

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Wednesday, August 3, 2011

Italian Cuisine

Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country’s regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.





Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.





For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.





Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.





Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.





The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.





The traditional menu consists of:





1. ANTIPASTO – which are hot or cold appetizers, literally it means “before the pasta”; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.





2. PRIMO (first course) – which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.





3. SECONDO (second course) – this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.





4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.





5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.





6. DOLCE (dessert) – the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).





7. CAFFÉ (coffee) – which is usually espresso coffee





8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.





PIZZA





Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.





Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.





Italian cuisine is very popular in all its forms and is imitated all over the world. Look for a few Italian recipes on June’s Recipes page, and visit our Marketplace to find Italian cookbooks and herbs and spices to make your families Italian dishes more authentic.



A great resource for your family meals is the new e-cookbook, "Good Cooking Central Cookbook". It offers easy-to-prepare, delicious family-tested recipies. Available at: http://www.goodcookingcentral.com/good_cooking_central_002.htm

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Tuesday, August 2, 2011

How To Get Six Pack Abs : Progrssively and Permanently Burn Fat With The Good Habits

If you find yourself overweight and want to lose weight, or must do it for your health then you may have been told that your weight is the effect of bad habits, associated to your nutrition or lifestyle. Though you may have experienced poor nutrition for a long time now, you must be sure that you can achieve it, and you will. Just constantly do positive actions from now towards your goal. Please think about the joy of getting the body you really want and know you're going to get six pack abs, no matter your gender or age.



You can learn more on How to get six pack abs, find the real working workouts and proper nutrition to achieve fat loss on http://www.buildsixpack.com

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Monday, August 1, 2011

The Skinny On How to Lose Weight Fast

Being obese could hamper one's freedom to move, run, or sit comfortably in a standard chair. The only way out of this mess is to shed those extra pounds around your waist by embracing some healthy weight loss diet plan and follow it religiously. If you want the easiest ways to lose weight, and keep it off for years to come, then you need to stop dieting, invest in healthy ways to lose weight and choose the right foods to lose weight with. Here are some tips on the healthy ways to shed the pounds



Author is an online researcher on natural weight loss. Nutritionist. Click read more on weight loss tips, how to lose weight health.

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