Mexican Recipes For Beef Fans

If you love beef, you are in luck if you want to make Mexican food because there are many Mexican recipes featuring this meat. You might like to use ground beef, shredded beef, pan fried beef, strips of steak, or another cut of beef.

Skirt steak and flank steak are popular in Mexican recipes, more so than tender cuts like filet. A lot of Mexican food uses slow cooking as a technique to get the meat as succulent and tender as possible.

Pan Fried Chicken

Classic Mexican recipes like tacos, empanadas, burritos, and enchiladas are tasty when you use beef or steak as an ingredient, and you can also add beef to Mexican pizza, casserole and stew recipes for a rich, earthy flavor. Beef goes well with corn, tomatoes, cheese, and other Mexican ingredients and there are hundreds of different recipes you can try if you want to use steak or beef.

For an economical dish, what about making a layered salad recipe? Top layers of chilled lettuce, tomatoes, sour cream, grated cheese and more with hot ground beef. Add some chopped onion and chilies to the beef before you cook it, to give it a wonderful aroma and flavor. You can also use ground beef to top a Mexican pizza recipe or use it to make an empanada filling.

Recipe for Beef in its Own Juices

The following recipe, which serves six people, is from the region of Guadalajara. Chunks of steak are cooked slowly in the meat juices, and then bacon and beans are added for an amazing taste and texture. If you are looking for the best beef recipes, this one is especially flavorful.

What you will need:

2 lbs flank steak 4 tomatillos 6 slices bacon 3 seeded, chopped Serrano chilies 1/2 chopped onion 1 lime, in 6 wedges Black pepper, to taste 2 cans pinto beans, 15 1/2 oz each 6 tablespoons chopped fresh cilantro 4 teaspoons chicken bouillon granules 3 cups water 1 peeled clove garlic

How to make it:

Cut the steak into half-inch cubes and take the husks off the tomatillos. Add the water, garlic, tomatillos, and Serrano peppers in a pan and bring the mixture to a boil over a moderate heat. Cover the pan and simmer it for ten minutes.

Take the pan off the heat and let the contents cool, then put the mixture in a blender and puree it to a smooth paste. Fry the bacon for ten minutes or until it is crispy, then drain it on paper towels and crumble it.

Fry the steak in a hot skillet until it is browned all over, then add the tomatillo paste to the steak and bring the mixture to a boil. Stir in the chicken bouillon, and then turn the heat down to moderate.

Cover the skillet and simmer the mixture for thirty to sixty minutes, or until everything is tender. Heat the pinto beans in a pan, and then stir in the bacon. Add this mixture to the steak mixture, and then divide it between six serving plates. Garnish each one with cilantro, a lime wedge, black pepper, and onion.

Mexican Recipes For Beef Fans

You might like to have a look at more Mexican recipes if you enjoy beef because it is one of the tastiest Mexican staples. Fresh produce, herbs, spices and other seasonings are combined with beef in these recipes to make the most mouthwatering Mexican food.

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

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How Long to Cook Chicken Wings

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

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

Pan Fried Chicken

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

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

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

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

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

How Long to Cook Chicken Wings

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

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Filipino Food Rice Toppings

Rice has always been the staple food in Filipino cuisine, but until recently, plain and fried were the only varieties we knew. It was only a few years ago that we started playing around with rice recipes such as java, garlic, chili, and Chinese. But what seems to be a hit among Filipinos is rice toppings, wherein meat and vegetable dishes are served on top of a box of rice. It's the same old Filipino food, but packed in a light, convenient way. You've probably seen them in malls, sidewalks, and school cafeterias.

But although they come in handy on busy days, they're often overpriced, especially considering that you can do them yourself at home. That's right-you don't have to run to the mall whenever you're craving. What's more, there are no long lines and you can mix and match toppings as you please. Here are some Filipino food recipes that make excellent rice toppings.

Pan Fried Chicken

Chicken Curry

It's more Indian than Filipino, but it fits in perfectly with other Filipino cooking recipes. Curry blends well with rice because of its strong flavors. Use it on plain white rice-flavored varieties will wash out the taste of the curry.

Ingredients:

3 cups chicken meat, diced

1 cup chicken broth

2 tbsp curry powder

1 small onion, chopped

½ tsp powdered ginger

¾ cup flour

¾ cup butter

2 ½ cups milk

garlic to taste

Procedure: In, melt the butter and sauté the ginger, garlic, onion, and curry powder. Set on low heat and let stand for about 1 minute. Add in the broth and milk and stir until the soup is thick. Stir in the chicken and cook until the chicken is done. Serve over white rice.

Stir-fried Beef Teriyaki

Filipinos love teriyaki dishes because of their distinct Asian flavor. They make excellent rice toppings because they're easy to cook and personalize-you can make them all-meat, all-veggie, or a mix of the two like most Filipino recipes. This recipe can be prepared in advance, perfect for those hectic weekdays.

Ingredients:

½ kg beef round, cut into strips

3 tbsps teriyaki sauce

2 tsps cornstarch

2 bell peppers, cut into strips

6 spring onions, thinly sliced

4 tsps vegetable oil

Procedure: In a bowl, mix together the cornstarch, teriyaki sauce, and half of the vegetable oil. Stir in the beef and refrigerate for about 45 minutes. Meanwhile, stir-fry the onions and bell peppers in the remaining oil for about 3 minutes. Remove from the pan, then stir-fry the marinated beef for another 3 minutes. Stir in the vegetables and cook until the beef is done.

Honey Lemon Chicken

This tasty topping provides a good contrast to wild and flavored rice, especially the Chinese and garlic varieties. It also goes well with cold Filipino desserts recipes and salads. The dish is fairly easy to prepare; you can have it ready in less than 30 minutes.

Ingredients:

4 pcs skinless chicken breasts, chopped

1/3 cup honey

¼ cup lemon juice

¼ cup butter, melted

2 tbsp hot water

1 tsp seasoning

Procedure: Preheat oven to 325oF. Place the chicken breasts in a baking dish with the bone side facing down. Sprinkle with seasoning. Set aside. Mix the honey and hot water, then add the butter and lemon juice. Pour over the chicken breasts and cover with foil. Bake until the chicken is just done. Remove the cover and baste with the remaining sauce. Continue cooking until the chicken is browned, basting occasionally to add flavor.

Sweet and Sour Pork

A favorite viand among Filipinos, sweet and sour pork is a perfect complement to almost any rice variety. It's great for kids as it offers a nice blend of flavors and a balance of meat and vegetables.

Ingredients:

¾ kg pork loin, deboned and sliced into bite-size pieces

2 ½ c pineapple chunks (reserve juice)

1 tbsp soy sauce

¼ c vinegar

¼ c packed brown sugar

½ c onion slices

1 pc green onion, thinly sliced

2 tbsp cornstarch

½ tsp salt

¾ c water

Procedure: sauté the pork in vegetable oil until it turns light brown. In a bowl, combine the water, pineapple juice, soy sauce, vinegar, salt and sugar. Mix until well dissolved. Pour over the pork andlet it simmer until the meat is soft. Dissolve the cornstarch in 2 tablespoons of water, then add to the pork. Turn down the heat and continue stirring until the mixture thickens. Stir in the pineapple chunks, pepper and onions. Simmer for another 10 minutes, then serve over rice.

Filipino Food Rice Toppings

About the Author:

Carlo Villamayor is the owner and co-author of the Filipino food [http://www.kusina.ph/] blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino cooking recipes [http://www.kusina.ph/unique-filipino-fiesta-recipes/] with food lovers the world over. Bon appetit!

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Fried Chicken: A Recipe-Free Guide to Improvising In The Kitchen

Good fried chicken is often considered the test of a good home-style cook. Once you read this, you'll be able to make delicious fried chicken with whatever you currently have in your kitchen cupboards. And you'll be able to do it without measuring and following recipes! This is more than a recipe for deep-fried chicken; it's a theory manual.

There are five simple steps for making fried chicken (and one is optional).

Pan Fried Chicken

The Chicken

The first thing you need, of course, is the chicken. Make sure your chicken is as fresh as possible. Check the expiration date and make sure to wash it well when you take it out of the packaging. If you defrost frozen chicken be sure to fry it within 24 hours of defrosting. Refrigerate chicken until one hour before you are ready to fry it. Remember: always fry chicken at room temperature. This will help you avoid raw spots in the middle of the chicken and overcooking on the outside.

The Marinade (Optional)

You do not have to marinate, but they often add tremendously to the taste of the chicken. You can marinate chicken in almost any edible liquid and you don't have to measure amounts. Make sure to match the flavor of your marinade with the flavor of your seasonings (see below, under SEASONINGS). If you want classic Southern Fried Chicken taste, marinate in milk. If you want an Asian flavor, marinate in teriyaki or soy sauce. If you want an exotic Indian flavor to your chicken, marinate in a mixture of milk and curry powder. If you're looking for Mexican flavor marinate in your favorite salsa, with or without hot chilis. Be creative; you can add wine, honey, vinegar, or just about anything else you like to the mix.

The Oil

You need to deep-fry the chicken in some kind of oil. My favorites are shortening, canola oil or ghee (either vegetarian or butter). Heating the oil properly before cooking is essential. When the oil isn't hot enough the coating will fall off your fried chicken and it will come out very greasy. When the oil is too hot, the chicken will burn. Different kinds of oils can be heated to different temperatures so there is no hard and fast rule for the frying temperature. My suggestion is to get the oil very hot, but not smoking and test it by dropping in a small ball of the BATTER you will use. When you add your fried chicken, make sure to lower it slowly and gently into the oil so it doesn't spatter. If pieces of batter break off during the frying process remove them from the oil as soon as you can; otherwise they will burn and flavor the oil and chicken with a burnt taste. Put the chicken in one piece at a time and make sure no piece is touching another. Fried chicken is often ruined by crowding in the cooking process. Your chicken can't cook evenly if it's all crowded together.

The Batter

Battering fried chicken is a two-part process. First, the skin must be moistened, and then the dry ingredients must be layered over the wet. This is easier than it sounds.

Wet Batter

The usual strategy for moistening chicken and creating a "glue" so that the dry ingredients will stick is to use egg. Simply break some eggs into a bowl and pour in some water, vinegar or milk (depending on your seasonings) to thin the egg out. Use liquid at about a 1:5 ratio with the eggs. Most cooks can just do this by feel, but if you're nervous, after every five eggs add a 1/4 cup of liquid. When you've made up as much egg batter as you think you'll need, pour it into a deep bowl. You'll need to dip the chicken in this before you roll it in the dry ingredients.

Dry Batter

The dry ingredients are the heart of the batter. Again, you have a lot of room for experimentation here. You can use breadcrumbs, matzoh meal, cornmeal, flour (of any kind), or any other sort of meal you like. Into whatever meal you choose, you should mix the spices that you think will go with your marinade in the proportions you think you will like. This can be as simple as salt and pepper (for Southern milk-marinated fried chicken), or as complex as curry powder (for fried chicken with an Indian flavor). For Mexican taste I toss in cumin and a little cayenne. It is best not to use leafy spices like oregano, basic, or marjoram because they burn in the oil. Stick to durable spices ground from seed or dried roots. Add about a quarter teaspoon of baking soda for every 2 cups of dry batter. Mix up the batter so that it is spicier and stronger tasting than you actually like, because the taste will be less strong once you've spread it out on the chicken. Place a heaping pile of the dry batter in a pie pan or other shallow tin.

Now... roll the chicken pieces first in the wet batter and then in the dry batter. If you run low on either batter you can always make more. I always make a lot of the dry batter because I can store it in the freezer to use next time.

Cooking

When your chicken is battered, you are ready to put it in the already hot oil. Cook until the chicken is golden brown, about 10-12 minutes. Adjust the heat of the oil if the batter browns too fast or too slowly. Your first couple of pieces of chicken will not be as pretty as all the rest, so don't panic.

You'll know that the chicken is done if the juice runs clear when you remove it from the pan and pierce it with a fork. Set the finished chicken on paper towels and let them drain. Then... eat and enjoy!

[Note: There is a dish people call "Oven-Fried Chicken." Strictly speaking it is baked rather than fried and so it is not covered in this article.]

Fried Chicken: A Recipe-Free Guide to Improvising In The Kitchen

In addition to being a scholar, Shawn Scott, Ph.D., is a culinary enthusiast and has worked as a professional caterer and chef. Now retired from teaching, Scott has decided to share the collected wit and wisdom of almost forty years of cooking and food lore. You can read more about Scott's ideas on innovation and improvisation in the kitchen at "Recipe-Free Cooking":

recipefreecooking.blogspot.com

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Free Kentucky Fried Chicken Secret Recipe Tips

Because the Kentucky Fried Chicken secret recipe must have been buried underneath the ground with the creator himself, Colonel Harland Sanders, many people are trying to create their own versions of the popularized chicken.

Of course, these versions are solely based on the original recipe so maybe a few words from these persistent culinary lovers can help you in your own mission to come close to the prized secret recipe.

Pan Fried Chicken

For you to come close with the original breading, you can use the following ingredients with the specified measurements:

2 cups of flour;
1/2 teaspoon of salt;
1/2 teaspoon of thyme;
1/2 teaspoon of basil;
1/2 teaspoon of oregano;
1 tablespoon of celery salt;
1 tablespoon of ground black pepper;
1 tablespoon of dry mustard;
4 tablespoons of paprika;
2 teaspoons of garlic salt;
1 teaspoon of ground ginger;
and 2 tablespoons of MSG.

These ingredients must be mixed well in one bowl. On the other hand, chicken meat must be dipped in beaten eggs. After which, they must be coated with bread crumbs before mixing them with the breading you made earlier. You should also remember to preheat your oven to 350° to quickly cook your fried chicken.

Then the chicken parts must be arranged in a tray that is covered with a foil before cooking them for 40 minutes. When the 40 minutes are over, you should remove the foil and cook them for another 40 minutes. Lastly, you should let your chicken pieces sit for at least 5 minutes before letting your loved ones savor them.

It's true that this is not created during the 1930s, but your family will really feel that it is indeed the Kentucky Fried Chicken secret recipe because of the determination and hard work you've put into making it.

Free Kentucky Fried Chicken Secret Recipe Tips

If you're looking for a Kentucky Fried Chicken recipe that tastes just like the real thing - then you should take a look at http://www.replica-recipes.net - It's the best resource you'll ever find for learning the jealously-guarded secret recipes of your favorite restaurants. You really won't be able to tell the difference between these "exact replica" recipes and the real thing - plus you can make them all easily and cheaply from the comfort of your own home! Click here to go there now.

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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.

Pan Fried Chicken

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.

Acid Reflux - Heartburn Causing Foods

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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Deep Fryers - Our Recipe For Great Southern Fried Chicken

As an avid cooking and deep frying fan from south Louisiana, I have tried many different recipes to find the perfect home-fried chicken. I have dabbled with various south Louisiana spices and deep fryers looking for the right combination. Sometimes, less can mean more when referring to ease of cooking and quality of the final product. In this article, I will show the recipe that I find to be the easiest and most effective way for deep frying chicken southern style. Personally, I prefer to use a professional style deep fryer with all the bells and whistles. However, a simple deep frying pot is all you really need to get started.

Recipe for Southern Fried Chicken

Pan Fried Chicken

Ingredients needed include:

1. Canola oil (or any other frying oil that you might prefer)

2. Chicken (cut into pieces)

3. Ice

4. Cayenne Pepper

5. Zatarain's chick fri

6. Zatarain's fish fri

7. Garlic power

8. Water

Steps:

1. The first thing we do is heat our grease (canola oil). Using one of our deep fryers, we place enough canola oil to cover all the chicken we will be boiling. Do not overload the deep fryer (or frying pot). We suggest only frying a few pieces of chicken at a time.

2. While the grease is heating, we clean our chicken in water and then cut into pieces that will be fried. Then, we place the cut pieces into a pan of water making sure that all pieces are covered.

3. Next, we sprinkle cayenne pepper over the water and mix with the chicken (the amount of pepper used depends on the fryer's preference); as a general rule, make sure that you at least cover the top water layer.

4. While the chicken is soaking and the grease/oil is heating, we prepare the following mixture: one bag of Zatarain's chick fri + one bag of Zatarain's fish fri. To this, we add cayenne pepper and garlic powder (again, the amount depends on the deep fryer's preference); the first time using this recipe, we suggest using small amounts of each (1-2 teaspoons). You can always adjust with future recipes.

5. Once the oil/grease is boiling (temperature of about 350 degrees), we remove the chicken from the water and place in our batter mix (see step 4). Make sure each piece of chicken is appropriately battered.

6. Add the chicken to the deep fryer and cook for approximately 16 minutes. If using a deep fryer with an internal basket, you can simply raise the basket once the chicken is cooked. Always follow the manufacturer's guidelines when using deep fryers. Safety is very important because you want to do everything possible to avoid getting burned with hot grease. If you have any questions or doubts at all about what you are doing, make sure to get these doubts cleared before using hot grease or deep fryers.

7. Once the chicken is cooked, remove carefully from the deep fryer or frying pot using the appropriate utensil(s). Once cooled enough, enjoy some of the best southern fried chicken imaginable.

NOTE: Because we love frying foods so much, we decided to open our own home-based internet business to sell some of the most highly recommended deep fryers. In addition, we sell George Foreman grills and rice cookers online.

Deep Fryers - Our Recipe For Great Southern Fried Chicken

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The author is a 57-year-old entrepreneur who has become successful making money online. Prior to this, he was the Vice-President of Operations in a major health care system.

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Improve Home Cooking Quality With a Deep Fryer

Nothing can really make a fried chicken or French fries look golden brown and taste perfectly than a deep fryer. This is the only cooking appliance than can fry foods evenly from in, out and any sides. No wonder it is the most common cooking tool used in restaurants for specific type of frying, especially in fast food chains that needs to cook and serve food to the customers fast.

Deep frying may be very unhealthy, but indulging yourself sometimes with fried food can not be too bad.

Pan Fried Chicken

Too much necessity of this cooking appliance led to the invention of various fryers that can fit perfectly from wide to narrow spaces of home kitchens all over the world.

The most common and widely used part of deep fryer is a frying basket. The basket is a rectangular shaped strainer with a handle at one side, it is used to raise food easily while allowing the excess oil from the fried food to drip back to the frying pan when the cooking is finished.

New versions of this type of fryer now comes with electric timers, audible alarms, manual and automatic to raise and lower the frying basket, ventilation system to regulate the smell of the fried food in the kitchen. Some fryers are also highly sophisticated yet still user-friendly now as it comes with a feature of digital and electronic temperature controls to even the frying of the food, measure the amount of spilled crumbs that are about to get burned. Some even help conserve the oil and prevent it from getting rancid easily so it can still be used for future frying.

The call for energy conservation also reached deep fryers, as manufacturers now produce deep fryers that are energy efficient, much economical and easy to maintain.

Deep fryers come in various shapes, sizes, and features to fit perfectly to your kitchen. The durable ones are usually made up of stainless steel. Indulge!

Improve Home Cooking Quality With a Deep Fryer

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Gourmet Italian Chicken - Chicken Al Mattone aka Chicken Under a Brick!

My husband is my guinea pig when I try out all sorts of gourmet Italian recipes for things I have never heard of before. One recent adventure which he enjoyed tremendously was my making of Polla al Mattone or Chicken under a Brick!

This moist, golden, flavorful Italian chicken dish was invented by the Etruscans in the Tuscany region of Italy a long time ago.It actually is quite a simple dish, as you are cooking the chicken whole and you don't need to fuss with it while it is cooking.

Pan Fried Chicken

The chicken needs to lay flat - like an open book - to achieve the desired result. This is done by "spatchcocking" the chicken. Although it sounds like a fancy term, it simply means removing the backbone of the bird with either kitchen shears or a knife. Then you can flatten it down nicely so that the meat is of uniform thickness on both sides. This way the breast and thigh meat can cook simultaneously.

Gourmet Italian restaurants don't often offer Chicken al Mattone, so if you want to see what makes this so special, you will probably have to make it yourself. You are going to need a good cast iron frying pan of decent size. You will also need two clean bricks that have been completely covered with aluminum foil.

However, before we are ready for those items, we need to prepare the chicken - preferably the day before. Once the chicken has been "spatchcocked", press down on it with a lot of pressure so it is nice and flat. Now you want to rub it all over with a good amount of salt, pepper, oilive oil, lemon juice, garlic and your choices of herbs. I can't imagine making this without rosemary, but that is just my personal favorite. Thyme, sage, whatever you like can be used. Just make a paste out of all of these ingredients and rub it liberally all over the chicken. Now place this in a wide dish and leave it in the frig, covered, overnight.

Ok. Time to cook our Gourmet Italian chicken dish - Polla al Mattone! While your oven heats to 450 degrees, get your pan quite hot over high heat and add a good coating of olive oil. Immediately put your chicken in the pan, skin side down. Let this brown nicely for about six minutes or so. You might want to add a little bit more of the herbs at this point. Now, time for the bricks. Just sent them right on top of the chicken and place the whole thing in the oven for about 15 minutes.

Done! Remove the whole thing from the oven and place the chicken on a platter. Since the pressure of the bricks released a lot of fat into the pan, the chicken cooked in that instead of in hot air. This will therefore be a moist, succulent, golden brown chicken full of flavor.

Deglaze the pan with a little wine and chicken stock and let it thicken a bit for a few minutes. Pour it over your gorgeous gourmet Italian chicken and Mangia Bene!

Gourmet Italian Chicken - Chicken Al Mattone aka Chicken Under a Brick!

Have you ever dreamed of cooking in the style of a Gourmet Italian Chef? Be sure to visit my blog to steal some of my until now SECRET recipes and you'll be getting lots of "oohs and ahs" from your family and friends! Mangia Bene

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Finger Lickin Chicken Recipe!

Fried foods are full of calories and in most cases unhealthy trans fat. You do want to avoid trans fats for numerous reasons. To satisfy our cravings for fried foods, try different coatings such as the recipe below and bake your chicken rather than frying. It is amazing how many calories you can save with baking or roasting rather than frying.

When choosing chicken, it is best to use the white meat rather than the dark. Removing the skin is a must. The breading you use will compensate for the skin. Stay away from salt. Use other spices on your foods. If you are roasting chicken or turkey, remove the skin after roasting to keep the juices in. Do not be tempted to eat the skin once it has been removed. It belongs in the garbage.

Pan Fried Chicken

Bake extra chicken breasts for sandwiches for the following day. You will not only save money but you will have a nutritious lunch rather than a "fast food" lunch. When baking your chicken, use light cooking spray rather than oil or butter.

Finger Lickin' Crispy Chicken:

                1 cup wheat flour

                ½ cup cornmeal

                1 ½ teaspoons cayenne

                1 ½ teaspoons poultry seasoning

                ¾ teaspoon white pepper

                ¾ teaspoon black pepper

                ¾ teaspoon garlic powder

                ¾ teaspoon onion powder

                ½ teaspoon cumin

                1 cup buttermilk

                6 chicken breasts

Combine first 9 ingredients in a large baggie. Shake until well mixed.

Place chicken in a bowl and add the buttermilk. Soak for 1 hour. Turn occasionally.

Drain chicken and place in the bag. Shake until well coasted. Spray pan with a cooking spray. Arrange chicken breasts on baking sheet. Bake at 450 degrees for 35 minutes. Turn after 20 minutes.

Serve with a salad and vegetables. Enjoy!

Finger Lickin Chicken Recipe!

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Fried Chicken, An American Favorite

Fried chicken is no doubt as American as apple pie. Across America good fried chicken is enjoyed by many with various side dishes from the local area. Fried chicken is an American favorite. The taste of fried chicken is like speaking a universal language. It speaks to everyone who dares taste to it. Hopefully this recipe will become one of your family favorites.

Here are the ingredients:

Pan Fried Chicken

8 pieces of chicken washed and drained
1 tablespoon salt
1 teaspoon black pepper
1 large egg
1/2 cup evaporated milk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground sage
1 tablespoon Mrs Dash Original Seasoning
2 cups all-purpose flour
1 quart vegetable oil
large dutch oven or heavy sauce pan for frying

Sprinkle chicken with salt and pepper and place in a shallow baking dish. Sprinkle lightly with 1/2 cup of flour.

In a bowl beat egg well with a fork, add milk and continue to beat until well mixed. Pour egg mixture over chicken and let rest for about five minutes.

In a large bowl combine flour, paprika, garlic powder, Mrs. Dash Original Seasoning, sage and flour. Coat chicken well, one piece at a time and place on a wire rack. Leave on rack for about fifteen minutes. This time will allow seasonings and flour to soak into chicken and there will not be excess flour in the bottom of the frying pan.

Heat oil in dutch oven or heavy sauce pan to 350 degrees or determine that oil is hot by your own method. Fry in batches of three pieces for ten to twelve minutes. When done chicken should be golden brown and crispy on the outside and moist and well done on the inside. Drain on paper towels. Serves five hungry people.

Fried Chicken, An American Favorite

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How To Make Fried Chicken Soft And Tender But Crispy On The Outside

You may have eaten chicken breasts before that were pan-fried and the chicken tasted rubbery, tough and dry. Properly batter fried chicken breasts supposed to be very soft and tender on the inside and crispy on the outside. So how do you accomplish this? It's really no big secret. Cooking fried chicken breasts is quite simple if you know the right steps and techniques.

Using a meat tenderizing tool, pound out each breast so that it has an even thickness. If you prefer it to be very thin, slice it in half from the side so you have two thin pieces. Pounding the chicken breasts ensures that the chicken cooks evenly and thoroughly. For best results, soak the chicken in an herb and buttermilk mixture overnight to season and soften your chicken breasts. The process adds flavor and makes them tender and moist after cooking.

Pan Fried Chicken

Remove the chicken from the marinade mixture, allow excess to drain off, and coat chicken in flour. Alternately you can dredge the chicken in egg before coating in flour. Place the coated chicken pieces on a platter and set in the fridge to rest for about 15 minutes before pan frying. to add some extra crispy texture to the outside, incorporate some bread crumbs, bran, crushed chip or crackers, or crushed unsweetened cereal into the flour mixture.

Preheat oil in a heavy bottom skillet to the point of almost smoking. Use oil with a high smoking point such as peanut oil. Add chicken pieces slowly to the oil. Allow one piece of chicken to start cooking before adding another. When the first piece has reached appoint where the batter is browning on the outside, usually 5-8 minutes, turn the chicken and finish cooking. Chicken breasts when properly cooked should be white in color, and the juices should run clear in color. Do not cover the chicken with a lid; however a splatter screen is suggested. Turn chicken only once, unless necessary.

Place the pan-fried chicken on a wire rack sitting on a baking sheet and place in a preheated 200 F oven. The oven will keep the chicken warm while the remaining pieces finish frying. Placing on a wire rack also allows the chicken to drain off any excess oil. Alternately, remove chicken from hot oil to a platter covered with paper towels to catch oil and allow chicken to rest for a few minutes before serving.

How To Make Fried Chicken Soft And Tender But Crispy On The Outside

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

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Southern Fried Pork Chops

Looking for authentic Southern fried pork chop recipes? The best ones deliver homestyle chops that are juicy and tender on the inside, but crusty on the outside. Southern cooks have been putting pork chops on the table for decades, but you don't have to be an expert with a cookbook full of fried pork chop recipes to get started. Here's an easy one that will get you licking your lips for more. For extra Southern style, include the traditional rich cream gravy.

4 to 6 pork chops, about 1/2 in. thick
salt and pepper
1/4 cup vegetable oil
2 tbsp. flour
1 to 2 cups whole milk or buttermilk
1/2 tsp. browning sauce, such as Kitchen Bouquet
1/4 tsp. salt
1/8 tsp. pepper

Pan Fried Chicken

Wash pork chops and trim the excess fat. Sprinkle the chops lightly with salt and pepper. Heat the vegetable oil in a skillet until it is hot and smoking. Brown the chops on both sides; then drain on paper towels. Pour off most of the oil, but reserve 2 tbsp. of the drippings in the skillet to make the gravy.

Add the flour to the drippings in the skillet, and stir until the mixture is smooth. Cook about 1 minute more, stirring constantly. Slowly and gradually add the milk. Cook over medium heat, stirring constantly, until thick. Stir in the browning sauce, 1/4 tsp. salt and 1/8 tsp. pepper. Add the browned pork chops to the cream gravy. Cover and cook over low heat about 45 minutes. Turn the chops a couple of times.

Many Southern fried pork chop recipes include a pinch of crushed red pepper for extra fire. You can also add garlic powder or try using a meat seasoning dry rub in place of the salt and pepper.

If you want to cook a larger number of chops, you'll need to fry in batches. Too many chops in the skillet will lower the cooking temperature of the oil. You'll get chops that are greasy and unevenly cooked.

You can also find healthier versions of fried pork chop recipes. Here's one to make in the oven. It's easy and delicious.

4 center-cut pork chops
1 egg
3 tbsp. milk
1/4 tsp. paprika
1/4 tsp. garlic powder
salt and pepper
1/2 cup seasoned breadcrumbs
cooking spray

Trim the fat from the chops. Combine the egg, milk and seasonings. Dip the chops in the egg mixture and dredge in breadcrumbs. Place chops on a rack in a pan that has been coated with cooking spray. Bake at 350 degrees for about an hour or until done, turning once.

For barbecued pork chops, just substitute a barbecue dry rub for the paprika, garlic powder, salt and pepper. When the chops are almost done, pour about a cup of barbecue sauce over them. Offer extra barbecue sauce on the side.

Serve the chops with creamed corn, mashed potatoes to soak up the extra gravy, homemade buttermilk biscuits and sliced tomatoes fresh from the garden.

Southern Fried Pork Chops

Candis Reade is an accomplished niche website developer and author. To learn more about Southern Fried Pork Chops, please visit Best Pork Chop Recipes for current articles and discussions.

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Malaysian Food - Khaaw Pad American

Khaaw Pad American or Khao Pad American is also known as "American Fried Rice." If you know this by the name of American Fried Rice, you must be thinking that its an American dish that is popular among Malay people. But in fact it is a dish that is prepared by Thai/Malay chefs and has a historical background. During the Vietnam War, Thai cooks prepared this dish to serve the US militants. Thai cooks wanted to cook something that they would like to eat during the breaks.

The dish has American as well as Thai ingredients. American food items such as fried chicken, ham, hot dogs, raisins, ketchup, and croutons are cooked with Malay/Thai rice. Addition of pineapple is optional. In a menu of Thai restaurants in USA, American Fried Rice are included now. The name implies that most of the ingredients included in this dish are American or at least have a western origin.

Pan Fried Chicken

There are variations of this dish such as Nasi Goreng USA, is made with many of the same ingredients excluding pork as pork is not halal and is not used in Muslim countries like Malaysia. Customers are also given choice of having chili sauce or ketchup with this rice dish.

Cook the rice first and don't make them dried out. It is best to prepare them and covered overnight in a fridge. Cook the rice with a little less water than normal and let the air pass through the rice for 10 minutes. Fry an egg in 3-4 table spoon oil on a high heat. The prepared eggs should be brown and crunchy. Take them out when they are brown in color. Now cut the hot dogs in an X pattern as it will make them crispier when you fry them. Fry them until they get crispy. Then put them aside with the fried eggs and dump the remaining used oil. After eggs, rice and hotdogs; comes the turn of onions. Put 1 teaspoon of fresh oil in a frying pan and heat it on a medium flame. Fry onion on this medium flame until they become translucent and then add butter in it. Throw the rice in the pan when the butter starts melting. Stir all the ingredients for 2 minutes. Then add ketchup, soya sauce and raisins. Stir well and cook for 2 minutes. Serve them with hot dogs and egg on the top.

Fried rice is the most easy and simple dish that can be prepared in no time. People love to cook it as it takes minimum amount of time and effort. Everyone love to prepare rice in their own way so it is always good to keep experimenting with the ingredients and coming up with a new taste.

Malaysian Food - Khaaw Pad American

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Hungarian Strudels or ReTes TeSzta

The pride of Hungarian cooks is definitely the Strudel - Rétes Tészta (pronounced "RAY-tesh").

The dough is folded several times, creating several layers, hence the name. Rétes is the "King" of pastries in Central Europe. Hungarian Rétes is similar to the Vienna Strudel, except it is a bit thinner. Rétes is a Hungarian peasant cake and is used to be a part of every celebration feast in the Hungarian lowlands. Today, it is prepared all over Hungary.

Pan Fried Chicken

There is a definite family resemblance between Strudel Dough and the Greek Phyllo. The Hungarians first adopted the incredibly thin strudel dough from the Turkish pastry Baklava. This famous dessert is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. Also, Greeks use spinach as well to create their Spanakopita or spinach pie is a Greek savoury pastry in the burek family with a filling of chopped spinach, feta cheese. It is not rolled the same as the strudel - rather folded neatly into a triangular parcel, but the dough preparation is identical. It is characteristic of the cuisines of the former Ottoman Empireand much of central and southwest Asia. Phyllo of Filo actually means "leaf" in Greek, but according to the food historians, it is of Turkish origin. Countless Turkish dishes have been adopted into Hungaryfrom these people (after all - they did rule the land for 150 years.) The flakey, flavourful, layered sheets of tissue-thin pastry are simply delicious and can be used in countless savoury and sweet recipes alike. Thank you Turkey!

And, while the German and Austrian varieties tend to be a little heavier and sweeter, Hungarian Strudel is much lighter and flavourful without being overly sugary. An important note to make is that the traditional Austrian Strudel pastry is different from strudels served in other parts of the world and are often made from Puff Pastry.

"Cream colored ponies and crisp apple strudels"...taken from the Sound of Music is a very Austrian tradition. To many people, Apple Strudel is the most famous of all strudels as well as the most famous of all Austrian pastries; it has always been closely associated with Viennain particular. However, we must clarify an important point right from the start - it is generally accepted that the dessert did not originate in Austriaat all. So, the origins mystery of this fine pastry dough remains unsolved.

The warm, sugar-dusted strudel is often associated with cafés of central Europe. But even after close examination of each of those country's' strudel, not one is the same nor are the names consistent. In Hungaryit is known as Rétes. In Sloveniaas Strudel or Zavitek. Tthe Czechs and Slovaks call it Závin or štrúdl. In Romaniait is known as Strudel and finally, the Croatians use a similar name and call it štrudla or Savijača.

History differs on exactly how this Hungarian strudel arrived in Vienna, but the general theory is this: with the departure of the Ottoman invaders (the Ottoman Empire at its height included Vienna), the now unemployed Turkish and Hungarian cooks took their skills and specialties (and certainly strudel was among them) to the kitchens of the Viennese aristocrats in the new Austro-Hungarian empire.

Although the origins of strudel still seem to be fuzzy and many countries would want to lay claim on this delightfully light and versatile pastry, we cannot say with certainly that we have zeroed in on the origins. The key piece of information is that recipes for strudel differ from country to country. Now, a little research yields the following: the oldest recipe found dates back to the late 1600's, a handwritten one at that - and found in Viennaat the city library - The Wiener Stadtbibliothek. From this recipe, the pastry is believed to have its origins in the Byzantine Empireor Middle Eastern pastries. Some guess that the strudel entered Austrian kitchens via Bosniaand Croatiaand thus is derived from Börek. Börek (also called Burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It is often filled with assorted cheeses- feta, sirene or kaÅŸar. Others are filled with minced meat or vegetables. Now these are thought to have been invented in Central Asiaby nomadic Turks, it became a popular element of Ottoman cuisine. (Ref: Wikipedia)

We may never solve the mystery fully, but let's put the origins issues aside and let's focus on the actual pastry itself - the structure, the creation, the ingredients - shall we? The traditional Strudel pastry dough is very elastic. It is prepared from flour with a relatively high gluten content, egg, water and butter. The flour is often called by the same name - Strudel Flour (or hard flour). The dough is worked quite vigorously, then rested and finally rolled out and stretched by hand so thinly over a large table covered with a crisp white tea towel, that is resembles paper. I recall reading an anecdote quoting that "...it should be so thin that a newspaper can be read through it." Legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. After the dough has been fully stretched, melted butter or fine oil is then brushed across the surface carefully as not to tear the oversized thin sheet. The final preparation is the filling, which can range from sweet fillings like; apples and cherries and walnuts and poppy seeds to farmer's cottage cheese plump with raisins to the savoury versions with combinations incorporating spinach, cabbage, pumpkin, sauerkraut and meat. The filling is evenly dotted across the top layer; the dough is then carefully rolled with the help of the tea towel, brushed with more melted butter and then finally baked in the oven to a golden light brown.

The papery thin strudel dough is complemented by a variety of typically Hungarian fillings:

The Hungarians fill the papery thin strudel dough with; tart green apples, tiny black poppy seeds, crunchy walnuts, bright red cherries, ride pudding, sweet noodles, cabbage or farmers cottage or curd cheese dotted with plump raisins and whatever cake or bread crumbs are on hand. The number of different strudel fillings now-a-days, is almost limitless and includes both sweet and savoury fare. The savoury varieties are especially popular among eastern Europeans and in fact were a staple food for the majority at one time in places such as Hungary, Turkeyand Greece.

 

HUNGARIAN STRUDEL or (Rétes Tészta)

One of the keys to light, flaky Hungarian strudel dough is the flour. In Hungary, special flour is sold specifically for strudel, but of course this isn't available everywhere. My mother recalls as a little girl having to go to the flour mill to ask for a specific grade of flour - depending on what her mother wanted to bake. For strudel - you need hard wheat flour. It has the gluten consistency necessary for the stretching that yields the thin papery pastry. As an alternative, look for flour that is finely ground and contains a high level of gluten. Bread and pastry flour work well. If you're in North America, try to get flour from Manitoba, as it tends to contains a very high gluten content. The gluten here really is essential. This cannot be stressed enough. But, having said all that, you can use all-purpose flour with acceptable results.

If you are a pastry connoisseur, this is definitely a recipe to try from scratch. The instructions here present the ingredients in the order you'll actually use them when you put the strudel together, but it is easiest to prepare the fillings before you start the dough. That way you can fill the dough immediately after stretching it, so it won't have a chance to become dry and brittle. (Important Note to the Aspiring Chef: The traditional method of making strudel dough is a fair amount of work. If you are shy about preparing strudel from scratch, not to worry. Use a package of Phyllo dough instead. It can be readily purchased from grocer's freezer pastry section. The end results are virtually the same. Just follow directions on package. )

Strudel Dough Ingredients

4 cups all purpose flour

(or hard wheat flour

if accessible)

2 cups sour cream

2 teaspoon vinegar

½ teaspoon salt

4 egg yolks

2 teaspoon baking powder

1 tablespoon butter, melted

1 cup warm water

1 lb Crisco, melted

In a large mixing bowl, blend all ingredients except the shortening. Knead dough consistently for about ½ hour to get the gluten going. Dough should be light and very smooth. Cover - let rest 1 hour in a moderately warm area.

Strudel Stretching Stage: After the dough is well-rested, prepare your work surface. Spread a clean linen table cloth evenly on a large table and dust lightly with flour. Place the dough in the centre of table and gently starting stretching it by using the back of your hands, placing them underneath the large mass of dough. Start working your way around the table. Continue the even stretching until you reach a â...>" thickness. Then, spread the melted Crisco shortening using a pasty brush over the entire surface. Use light strokes being careful not to tear the delicate dough. Cover and let the stretched dough rest for 10 minutes.

Fillings:Place your favourite filling by dotting all over the strudel dough evenly. Hint: Don't be tempted to place all the filling at one end of the pastry sheet and roll up. This will make the log lumpy and the dough will end up thick at one end. (Not a pretty sight or bite.) Then, gently roll up the strudel using the tablecloth to assist. Fit the large rolled log onto a baking sheet. If it's too large and your cookie sheet is not of adequate size, feel free to curve the log into somewhat of a large "U". Then, finally, brush the top with Crisco or melted butter. Bake at 350°F for 20-25 minutes until flakes start to separate and the strudel is shiny and golden brown. Remove from oven, let cool about 10- 15 minutes before cutting into diagonal 3" pieces using a sharp cerated knife. Use a gentle sawing motion - without pressure so as not to disturb the fillings. Place pastry pieces onto a plate and dust generously with icing sugar. If serving creamed custard, spoon over generous dollops and let the hot strudel melt the cream. Or, puddle the custard and set the dessert in the centre - dusting with confectioner's sugar to finish off!

Sweet Strudel Fillings: Cherry, apple, poppy seed, walnut and cottage cheese and noodles.

Savoury Strudel Fillings:Cabbage, Mushroom or Ham Strudel (savour the possibilities - chicken, asparagus, pan fried onions, spinach, potatoes (oven roasted) ricotta or farmers cheese.

Apple Strudel

Cabbage Strudel

Cottage Cheese Noodles Phyllo Bundles

Cottage Cheese Strudel

Grape Strudel With White Wine Sauce

Ham Strudel

Poppy Seed Strudel

Potato Strudel

Rice Pudding Strudel

Sour Cherry Strudel

Varga Strudel Cake With Noodles

Walnut Strudel

Wild Mushroom Strudel

For the recipes to all of the above delightful creations - visit our website for details on how you can start making strudel at home.

Hungarian Strudels or ReTes TeSzta

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. To learn more about Clara - visit http://www.dreammachine.biz

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Different Ways to Prepare Chicken

Chicken is the most common bird in the world. It is considered as a young bird or a fowl and it belongs to the bird family. Chicken meat is one of the common meats consumed all over the world because of the healthy benefits that we can get from it. In every place around the world there are different ways in preparing the chicken meat. Some countries vary on their cultures and styles on how to prepare chicken.

Here are some common ways to prepare your chicken. The most common way to prepare your chicken is best known as fried chicken. Fried Chicken is prepared by cutting the whole chicken into small sizes; each cut enough for one person. This is cooked by frying. You can use salt, pepper, garlic powder for seasoning. Some add breading to make it tastier and even crunchier.

Pan Fried Chicken

The other way to prepare a domestic fowl is to roast it. Roast chicken is usually prepared by marinating the whole chicken. Some people marinate their chicken overnight to make it tastier. When roasting the chicken you can brush vegetable oil all over the chicken to have a golden brown crisp result.

Another way of preparing your chicken is called Chicken Fritters. In preparing for chicken fritters you will need some egg (separate the egg yolks from egg white), minced celery, chopped chicken meat, grated onion, flour, salt, chicken gravy and vegetable oil. Mix the egg yolk with the other ingredients. Dip the mix ingredients into a beaten egg white. Then drop the mixture into a preheated vegetable oil on a pan. Then fry it until both of the sides achieve a golden brown color.

Chicken can also be prepared as sandwiches. In preparing for Chicken Sandwich you will need a boiled breast meat (the bones and the skin were removed) and diced it into cubes, bacon, tomatoes cut into cubes, mayonnaise, pepper, salt, and lettuce. Mixed all the ingredients to create salad and then have some bread or taco to complete your healthy sandwich.

Chicken in Garlic Sauce is a great chicken recipe for special occasions. In preparing chicken in garlic sauce you will need an olive oil, chicken cut into small size, salt, garlic powder, water, and lemon juice. Fry the chicken in a preheat oil in a pan. Cook it in a moderate heat until the derived golden brown is achieved. Then put the chicken into a large casserole. Pour a little amount of oil and add salt, garlic powder and water. Stir it and then wait until it boils. Then, add the lemon juice, covered the mixture then cook it for about 15 to twenty minutes or until the meat is tender.

There are plenty of ways in preparing a chicken. The ways mentioned above are just samples of hundreds of ways in preparing a delicious recipe. But it does not end up there. You can still make your own recipe depending on your taste and style in preparing the chicken.

Different Ways to Prepare Chicken

Have fun preparing different chicken recipes. Learn more delightful chicken breast recipes that you can serve for your family. Click this link to get started --> http://welovechicken.com/chicken-recipe/chicken-breast-recipes/.

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Filipino Recipes - Chicken Curry Recipe - Pinoy Food

Filipino-style chicken curry is a favorite dish loved by most Filipinos. It is a deliciously spicy chicken recipe that will leave a burning sensation in your mouth. Of all the chicken recipes that I know, this is my second favorite next to fried chicken. After your first try, it will surely become one of your favorites, too.

Ingredients:

Pan Fried Chicken

Chicken - 1 lb (cut into serving pieces) Oil - 2 to 3 tbsp Potatoes - 3 pcs (peeled, quartered and fried) Garlic - 3 cloves (minced) Onion - 1 large (quartered) Patis (fish sauce) - 1 tbsp Curry powder - 3 tbsp Water - 1 cup Red bell pepper - 1 pc (cut into big squares) Celery stalks - 3 pcs (cut into 1-1/2" long) Coconut milk or evaporated milk - 1 cup Salt and pepper -  to taste

Cooking Procedure:

Fry the potatoes in a pan then set aside. Fry the chicken pieces using the same pan until it the color turns slightly brown. Add the onion and garlic then sauté for 1 to 2 minute or until soft. Pour in the fish sauce and add the curry powder, salt and pepper as seasoning. Stir for about 2 minutes. Pour in the cup of water then cover until it comes to a boil. Adjust the heat to low and add the fried potatoes, bell peppers and celery. Simmer until half done, takes about 3 minutes. Pour in the milk and cook for 7 more minutes. Stir occasionally. When using evaporated milk, cook in a shorter period to avoid curling of the liquid. Take out from the heat and serve while hot.

Filipino Recipes - Chicken Curry Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

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A Winning Season For Your Salmon

Fresh wild salmon is a delicious addition or centerpiece to any meal. When choosing salmon it is a better idea to seek out wild rather than farmed. While wild salmon might be a little pricier, the benefits are numerous. Farmed salmon tends to contain more toxins than wild salmon due to their feed and their environment. Toxins such as polychlorinated biphenyls (PCBs) are found in farmed salmon and have detrimental effects on the health of the fish and those who consume them. The benefits of wild salmon also extend to areas such as taste. Fresh wild salmon has a unique and delicious flavor that needs little encouragement from the chef in order to make a successful meal. The key is figuring out exactly how to season the salmon. Here you'll learn how to season salmon.

With extremely fresh salmon only a little seasoning is necessary to accent the flavor, too much seasoning could overpower and mask the naturally great taste of the fish. Light marinades with lemon or lime juice, butter, capers, sesame or poppy seeds, or garlic are all great ways to play up the flavor of fresh wild salmon. The most important thing to bear in mind when seasoning salmon is how you plan to cook it. The method of cooking determines how and when you should apply the seasoning. Learning how to season salmon isn't all that difficult; it just takes a bit of practice.

Pan Fried Chicken

When baking salmon, apply the seasoning to the raw fish and brush it with butter before placing the fillet in the tray and putting it in the oven. If you choose to steam the salmon then put the pieces of salmon on a steaming rack and pour water with herbs and spices or wine over the salmon and into the pan underneath. Apply the seasoning to the salmon and cover the entire thing to allow the steaming to occur. For poaching salmon a person should mix chicken broth, white wine, seasoning, and water to a simmer and use this as the poaching liquid, making sure there is a sufficient amount to completely submerge the salmon in the skillet. For pan fried salmon a person can add their seasoning to the flour or breadcrumbs in which they plan to dip the fillet in before placing the fish in the hot oil or butter. To broil salmon wash the pieces in cold salt water and lightly dust them with flour. Before placing the pieces in the oven be sure to lightly coat the fish with a mixture of butter and seasoning, making sure to baste the salmon with this buttery concoction while it cooks. How to season salmon depends entirely upon method of cooking, freshness, and personal taste.

A Winning Season For Your Salmon

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Chicken-fried steak is home-cooked Texas food at its best. Brought to us by the cowboys on the plains of Texas, this dish has evolved into a classic dish that all Texans and non-Texans alike will sure to love. Although there are many variations of this classic Texas dish, the recipe below results in a perfectly spicy, crispy crust. Of course, no chicken fried steak is complete without white cream gravy, so a classic recipe for that is also included below.

Chicken Fried Steak

Pan Fried Chicken

Ingredients:
1 3/4 to 3 pounds round steak, sliced 1/2 inch thick, and then tenderized (cube steak).
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground black pepper
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon hot pepper sauce
1 1/2 cups buttermilk
1 egg
2 garlic cloves, minced
vegetable shortening or oil for frying

Directions:
Cut the steak into 4 equal portions. If not already tenderized, pound the round steak portions until they are about 1/4 inch thick.

Place the flour in a shallow bowl or dish. In another dish, stir together the baking powder, baking soda, salt, and pepper. Mix in the buttermilk, egg, hot pepper sauce, and garlic. The mixture will be thin.

Dredge each cut of steak first into the flour and then into the batter. Dunk the steaks back into the flour and pat in the flour until the surface of the meat is dry.

Add enough oil into a deep cast-iron dutch oven or skillet to at least 4 inches of fat. Bring the temperature of the grease up to 350 degrees Fahrenheit. Fry the steaks for 7 to 8 minutes, pushing them down into the oil when they begin to float, and flipping them once, until they are a nice golden brown on both sides. Drain the steaks and place them on a platter, keeping them warm while you prepare the white cream gravy (below).

Chicken fried steaks are traditionally served with mash potatoes, with the cream gravy generously covering both.

Classic White Cream Gravy

Ingredients:
1/4 cup pan drippings (reserved from the chicken fried steak oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
salt to taste

Directions:
Place the skillet over medium heat and sprinkle in the flour, stirring to avoid lumps in the gravy. Pour in the evaporated milk and beef stock. Simmer until the liquid has thickened, about 3 minutes, stirring frequently. Add the pepper and salt to taste. The gravy should be quite peppery, so add more pepper if needed.

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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A Glossary of Typical Thai Dishes - Part I

Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.

Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.

Pan Fried Chicken

Snacks (Appetizers)
Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.

Gai Ping: charcoal-grilled chicken with sticky rice Kai Ping: charcoal-roasted eggs with dark chili dipping sauce Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper Kluay Ping: charcoal-grilled banana Luk Chin Ping: barbeque meatballs with chili dipping sauce Luk Chin Tod: deep-fried meatballs with chili dipping sauce Miang Kam: leaf-wrapped tidbits Moo Ping: charcoal-grilled pork with sticky rice Po Pia Tod: deep-fried spring rolls with sweet dipping sauce Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar Roti Sai Mai: flour-wrapped spun candy Sakoo Sai Moo: steamed tapioca filled with minced pork Tod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauce Tod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce
Noodle Dishes
There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.

Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetables Bami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetables Bami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chives Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles Kuai Tiaw Kai Kau: stir-fired wide rice noodles with chicken Kuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale Pad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chilies Pad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy sauce Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)
Curry Dishes
Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:

Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milk Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts Kaeng Kari: Indian style curry with meat, potatoes and coconut milk Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk Kaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste Kaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallots Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand) Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies Kaeng Phed: spicy curry with meat and chilies Kaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarind Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
Soup
Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.

Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chicken Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chicken Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground pork Kaeng Chued Wun Sen: clear noodle, ground meat, vegetables and broth Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung) Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and coriander Tom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Rice Dishes
With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.

Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg) Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimp Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices Khao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumber Khao Mun Gai: steamed chicken with rice cooked in chicken stock and garlic Khao Nah Ped: roasted duck served on rice Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts Khao Tom: rice soup with a selection of meat and vegetable side dishes; Khao Tom Goong: rice soup with shrimp Khao Tom Moo: rice soup with pork Khao Tom Pla: rice soup with fish
Desserts
Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.

Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk Kaeng Buat: potatoes, taro and pumpkin in coconut milk Khanom Kluay: blended banana mixed with flours dessert with shredded coconut on top Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping Khao Niaw Gaew: boiled pandanus sticky rice balls Khao Niaw Ma Muang: mango served with sticky rice and coconut milk Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf Khanom Chan: nine-layered sweet. Main ingredients are flours and natural colors Khanom Khrok: warm coconut pudding Khanom Moh Kaeng: Thai-style egg custard Khanom Tago: sago-based dessert with coconut cream on top Khanom Thien: mung beans in banana leaf Khanom Thua Fu: jasmine sponge cakes Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat Khanom Thuay: coconut cakes Kluay Buat Chee: banana in coconut milk Kluay Tod: deep-fried banana fritters Luk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables Mun Tom Khing: potatoes in ginger syrup Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on top Paeng Jee: grilled coconut cakes Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin Sakoo Khao Pod: tapioca and corn with coconut topping Sakoo Tao Dum: tapioca and black beans in coconut milk Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk

There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.

Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!

Napatr Lindsley

A Glossary of Typical Thai Dishes - Part I

Learn Authentic Thai Cooking at
http://thaicookinghouse.com/

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Simple Homemade Chicken Noodle Soup

The cold and wet season is a great time to enjoy a bowl of hot soup. I can slurp my way through any decent soup, especially when there's a heavy downpour and the cold air is beginning to gnaw at my bones.

One of my all time favorite warm soups is the chicken noodle soup. Chicken noodle soup is easy to make. I actually consider it as a leftover recipe, which means that most of its ingredients are leftover food. If you have a chunk of roast or fried chicken chilling in your refrigerator, by all means, take it out and bring it over to your kitchen!

Chicken noodle soup is also light on the budget. You don't need to worry about expensive ingredients to make one pot of savory soup. Moreover, chicken noodle soup is proven to be a nutritious soup that can help treat cold symptoms.

Here's my personal recipe for homemade chicken noodle soup:

Ingredients:

leftover fried, poached or roast chicken, chopped into small pieces
minced garlic, onions, carrots, and celery
cabbage, coarsely chopped
noodles or pasta (I use elbow or shell macaroni)
1/2 cup of beef broth or 1 cube of beef bouillion
fresh milk or evaporated milk
salt and pepper

Cooking instructions:

On a heated sauce pan sauté garlic, onions and celery.
Add the chicken and let the flavors get together for a while.
Pour water and let it simmer.
When it's beginning to boil, throw in your noodles or pasta cook to al dente.
Add your minced carrots and celery.
Add beef broth or beef bouillion for another layer of flavor.(optional)
Salt and pepper to taste.
When your soup is almost ready, pour a cup of milk into the pan and finish off by adding some chopped cabbage.

Enjoy!

Connie Vivero-Luayon is a freelance writer and copy editor. She covers various topics including health and nutrition, medical issues, diet and fitness, parenting and kids, home and style, green/frugal living, Web journalism, business, personal finance, and travel.

Read more at Suite101: Connie Luayon | Suite101.com http://www.suite101.com/profile.cfm/connieluayon

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Natural Cure For Diabetes

DIABETES... the fastest growing disease in the world today, we all know a diabetes sufferer and it has become so wide spread amongst us that we have started to accept it as something that is a natural progression of life. (Does this sound familiar, "my parents had diabetes or high blood pressure, so I am also likely to get it".)

Current research suggests that we are directly responsible for our own diabetic conditions, " how" you might ask, well through our own life style and dietery habits. We are actually eating ourselves into an early grave. Breakthrough research have shown that obesity is one contributing factor for the on set of type 2 diabetes.There are currently 23.6 million people in the United States, or 8% of the population, who have diabetes, this is only the number of diagnosed cases.What makes this worrying is that once you have diabetes and don't manage it, it can lead to a number of conditions;

Pan Fried Chicken

1) High blood pressure

2) heart failure

3) stroke

4) kidney failure

5) blindness

6) infections and

7) limb amputations.

Fortunately this does not have to be the prognosis you or your loved once face.

In reality, Diabetes is not the "disease" at all.

It's actually a "symptom" - an outward "signal" - of a damaged pancreas that simply is too damaged to produce the insulin your body needs!

So what is the pancreas, you might ask?

The pancreas is a long "gland", right behind the stomach, that secretes insulin, glucagon, and somatostatin into the bloodstream.

Doctors tell you that when you have Diabetes, your pancreas "just doesn't" produce enough insulin - or no insulin at all.

That's been the explanation so far. Diabetes "just happens". But think about it: Does that really makes sense?What scientists have now discovered is... that the "Root Cause" of Diabetes is your pancreas starts when your pancreas becomes diseased by acids: sugars, carbohydrates, excess fats and uric acid (all very common in our modern diets) keep going from the stomach directly to the pancreas.

Because your pancreas is the next "link" in the digestion "chain", whatever you eat goes directly to this delicate organ... So instead of digesting food and producing insulin... it now becomes a "shock organ", that has to absorb and neutralise all excess acids in our system.

We can therefore start to reverse this condition by stopping the pollution of our bodies . This can be achieved by;

1) EATING NATURAL HEALTHY FOOD

This does not mean that we have to start eating rabbit food or become a super athlete ,but you have to aspire to live a more balanced life.Here are two great recipes that you can try and feel guilty afterward.

Chunky Apple Cake

1 c. all-purpose flour
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. salt
3/4 c. granulated sugar
3 Tbsp. stick margarine, softened
1 egg
2 Tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
½ tsp. ground cinnamon

Exchanges: 1 ½ carbohydrates
½ fat

1. Pre-heat the oven to 350 degrees. Spray an 8x8x2 baking pan with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.

3. In another medium bowl, with an electric mixer at medium speed, beat the sugar and the margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minutes. Add the flour mixture to the margarine mixture in thirds, beating until smooth, (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.

4. In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.

Oven Fried Chicken

3 lbs. whole fryer chicken, cut-up
1 c. skim milk
1 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. paprika
1 tsp. black pepper
1 tsp. salt
1/8 tsp. red pepper flakes
1 c. flour

Exchanges: 1½ starch
4 lean meat
5½ fat

1. Pre-heat oven to 450 degrees. Skin chicken and place in the milk.

2. In a separate bowl, place all the seasonings into the flour and mix.

3. Dredge chicken parts into flour, making sure all pieces are well coated, place on pan sprayed with non-stick cooking spray. After placing chicken on pan, spray top of chicken with non-stick cooking spray.

4. Place in oven for 45 minutes until juices run clear.

2) START A LIGHT EXERCISE ROUTINE

1) Swimming or water aerobics are easy on your body.

2) Do exercises while you're sitting down. stretch your arms to the ceiling and side to side

3) Try lifting cans of food or waving dishcloths in circles while watching television or listening to music.

4) Try going for a walk around your neighbourhood

These activities will increase your strength and flexibility.

Ultimately you can turn this condition around by first acknowledging that there is a problem and it can be rectified by taking control of the dietery and fitness choices that YOU make.

TAKE BACK YOUR LIFE YOU ONLY HAVE THIS ONE.

Natural Cure For Diabetes

For any furher information you can go to my website http://curediabetes.cjb.net/ or http://beatdiabetes.cjb.net/ both are filled with valuable information about diabetes

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Honey Mustard Recipe

The honey mustard recipe can be used to make sauces. These are very delicious and sweet. The ingredients used in this recipe include, 8 parts of low fat mayonnaise, 1 part honey, 2 parts Heinz mustard and 1 part sugar. To prepare this, one will have to mix sugar, honey and mustard properly, then add mayonnaise, blend them together and they are ready to be served. This sauce is easy to make. It can be used as salad dressing, or a dipping for sea food.

Barbecue sauce can also be prepared using the honey mustard recipe. One will need the following ingredients:- 1 jumbo packet of chicken parts, 6 tablespoons of salted butter, 2 cloves of garlic, 1 8oz jar of spicy brown mustard, half a cup of apple cider vinegar, 1/3 cup of honey, and 1/2 tablespoon of Tabasco sauce. To prepare this, sprinkle the chicken with salt, cook garlic and butter in the sauce pan stirring frequently over low heat. Stir in the honey, vinegar, mustard and Tabasco sauce, cook the mixture over low heat for about 10 to 15 minutes and it is ready.

The ordinary sauce and the dipping sauce can also be made using the honey mustard recipe. These require few ingredients and the procedure is very simple. They can be prepared by almost any one. For instance, the dipping sauce requires just 1/2 cup honey, 1/4 cup of Dijon mustard and 1 tablespoon of cider vinegar. These ingredients are mixed together and cooked for one minute while stirring continuously.

These methods of preparing sauces are very easy and require just a few ingredients which are commonly used. They are simple and take a very short time to prepare.

Peter Gitundu Creates Interesting And Thought Provoking Content On Mustard For More Information, Read More Of His Articles Here MUSTARD RECIPES If You Enjoyed This Article, Make Sure You SUBSCRIBE TO MY RSS FEED!

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