Deep Fried Turkey

The turkey is a large bird that is used for many delicacies. Deep frying turkey is very popular in the Southern United States, especially Louisiana. It is ideal for barbecues and outdoor parties. Deep frying retains the juiciness inside the turkey, while making the skin crispy. For deep frying, the ideal temperature is between 325 and 365 degrees F. For turkeys that are less than 12 lbs in weight, the frying time is 2½ minutes/pound. It is more than 3 minutes/pound for turkeys that are more than 12 lbs in weight.

Deep frying turkey requires certain equipment like a burner, pot, lifting rack, thermometer and more. Around 1½ to 2 gallons of oil is required for frying a 12-15 lb turkey. The oil can be strained and filtered and used again. Peanut oil can be used 3 or 4 times, or until the oil turns bad. This can mean foaming, darkening, smelling or excessive smoking. Deep frying of turkey is best done outdoors, because it can be dangerous indoors.

Pan Fried Chicken

Deep-Fried Turkeys may be seasoned with garlic, tiger sauce, red pepper, salt, kosher salt, or any other ready-to-use seasonings available in the market. Cajun seasoning is very popular. Paul Prudhomme's Poultry Magic, Creole seasoning, or Tony Chachere's Creole Seasoning are other commonly used seasonings. Do not stuff the turkey.

The basic method for deep frying turkey is to heat oil in a pan up to 360 degrees. Temperature can be checked with an oil thermometer attached to the pan. You can use a big pan like the King Cooker or a large, thick stockpot (30-quart or bigger). Inject the marinade into the turkey using a flavor injector. Sprinkle the turkey with a dry rub, kosher salt, and other seasonings till the skin is dry. Insert the turkey slowly into the frying pan. Cook for some time, depending on the size of the turkey. Remove from pan and wrap it with aluminum foil. Wait for 30 minutes before carving it.

Here are some safety tips: Deep-Fried Turkey should be consumed immediately; the leftovers should be stored in the fridge within 2 hours after cooking; the areas which have come into contact with the raw turkey should be cleaned properly, and the oil should be completely cool before filtering and stoning.

There are many more dishes that can be prepared from Deep-Fried Turkey. These can be obtained from family members and friends. The best source is the Internet, which contains many sites that have Deep-Fried Turkey recipes.

Deep Fried Turkey

Turkey provides detailed information about turkey, turkey hunting, turkey recipes, deep fried turkey and more. Turkey is the sister site of 1200 Calorie Diabetic Diets [http://www.e-DiabeticDiets.com].

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Creative Ways to Add Flavor to Roasted Chicken

Roasting a whole chicken is relatively easy. Clean out the chicken cavity, rinse lightly, pat dry and place on a rack in a baking dish. Bake in a preheated 350-400 degree F. oven for 60-90 minutes or until the internal temperature has reached 170 F. To insure the inside out of the chicken cooks thoroughly before the skin, you can cover the skin with foil for the first 30 minutes. In the event the skin is not browning properly, you can baste the outside with butter as it bakes. Roasting whole chickens is a great way to feed the family; the leftovers can be used for creating all kinds of other dishes including soups, salads, casseroles and stocks.

Have you ever tried whole roasted chicken sold in a good restaurant and wonder how they make them to taste so good? Not only is roasting a whole chicken economical, it is also a great way to cook moist, juicy, flavorful chicken. You can adjust the flavors and seasonings to accommodate personal preferences and the different combinations for flavoring the chicken are endless.

Pan Fried Chicken

Honey-Lemon Glaze

The lemon juice marinade is what makes the chicken more tender while the honey glaze incorporates a sweet balance to the tang of the lemon. You just let the chicken absorb the lemon juice marinade in a zip lock plastic bag and place the bag in the fridge for a number of hours or overnight if you prefer a stronger taste. Remove the chicken from the marinade and discard the marinade.

Before baking, season the chicken with pepper and salt, and put some thyme sprigs into the cavity. About halfway through baking utilize a basting brush to coat the chicken all over with honey. Baste with the juices on the baking pan and brush with honey on occasion until baking time is completed.

Brown Sugar and Bacon Glazed

This glaze will incorporate a quite intense flavor from different ingredients. You'll get the sweetness of brown sugar, flavor from smoky bacon and spiciness of cayenne pepper. Simply massage the top of the chicken with olive oil and add a generous amount of salt and pepper. Keep in mind that the salt will tend to seep out of the chicken as it roasts, so use some extra salt. With the usual roasting procedure, baste the chicken occasionally as it cooks.

In a small pan, melt some butter and mix in some flour to create a roux. Once the butter is melted and the mixture is a golden brown color, pour in the juices from the baked chicken and bring to a light boil while mixing. Now place a few pieces of bacon over your chicken so that the flavor is absorbed into the skin. Drizzle the glaze you just created all over the chicken and bacon.

Balsamic Glaze

Balsamic glaze is a tangy and sweet glaze that works well with all kinds of grilled meats. Simply mix together balsamic vinegar, garlic, basil, brown sugar and crushed red pepper flakes into a sauce pan at medium high heat. The garlic and basil should be whole. Once you notice a thick glaze coating the spoon, take out the garlic and basil. Place the glaze in another container to rest from heat. If the glaze thickens, thin with a bit of water once you're ready to use it. Glaze chicken lightly, as this glaze has an intense flavor.

Mango Rum Glaze

This one is a bit more daring and has a very exotic flavor to it. You can enjoy a sweet fruitiness with a bit of zest. All you have to do is season the chicken with a few basic dry seasonings like dried basil and thyme, and pepper and salt. Puree some mango nectar, chutney and rum and use that as a glaze.

The key to a great roasted chicken, aside from cooking it right of course, is all in the glaze. You can instantly add flavor by creating your own, homemade roast chicken glaze.

Creative Ways to Add Flavor to Roasted Chicken

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

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Fragrant and Tasty Vietnamese Chicken Recipes

Stir fried chicken recipes are usually associated with Chinese cooking but there is a whole new world of Asian flavor if you look at Vietnamese cuisine.

Vietnamese cuisine is known for using a mixture of delicate herbs and spices in one dish for subtle, complex flavors, which make it really good to eat.

Pan Fried Chicken

Typical Vietnamese Ingredients

A lot of Vietnamese stir-fry recipes and other Vietnamese dishes use fish sauce. Vietnam is situated along the South China Sea coastline and fish is a common ingredient in this cuisine. Soy sauce, mint, lemongrass, basil, and cilantro are typical Vietnamese seasonings.

As well as chicken, pork, duck, goat and shrimp are used and some kinds of seafood. Beef is used but not in so many dishes. There are also a lot of Vietnamese vegetarian dishes because of the predominant Buddhist religion there.

How to Make Vietnamese Chicken Stir Fry

The following boneless chicken recipe is delicious served with boiled white rice or noodles. This makes enough for four people.

Do not be put off by the long ingredient list because a lot of the ingredients keep for a long time so you can use them in other recipes. You might need to get some of the ingredients from an Asian food store, like the fish sauce and bean paste.

Vietnamese Stir Fry Recipe with Chicken

You will need:

1 lb 8 oz boneless chicken breasts, sliced thinly 5 tablespoons lemongrass, chopped finely 1 red chili, sliced thinly 4 garlic cloves, minced 1 teaspoon ground cardamom 4 tablespoons sunflower oil 1 cinnamon stick 10 green onions, cut diagonally into 1 inch pieces 3 tablespoons ground bean sauce 12 oz green beans, in 2 inch lengths 1 carrot, in thin 2 inch strips 3 tablespoons fish sauce 1 handful peanuts 1 handful chopped, fresh cilantro leaves
How to make it:

Heat half the oil in a skillet over a medium heat, and then add the chicken. Cook it for 6 to 8 minutes, stirring often. Remove the chicken from the pan and drain it on paper towels.

Add the rest of the oil to the pan, and then add the garlic, lemongrass, chili, cinnamon, and cardamom, frying until fragrant. This will take about 3 minutes.

Add the green onions and fry for 2 minutes. Add the carrots and beans and fry for 8 minutes, stirring often. When the vegetables are cooked but still with a little bit of bite to them, put the chicken back in the pan. Add the bean sauce and fish sauce and stir fry everything until the chicken is warmed through. Discard the cinnamon stick.

Heat another pan over a medium heat and dry fry the peanuts until they are golden, and then chop them roughly. Divide the vegetables and chicken between 4 bowls and garnish with the cilantro and chopped, roasted peanuts.

Fragrant and Tasty Vietnamese Chicken Recipes

With a family of six, a few things just are because they are. One of those things is the need to eat healthy and try to stretch the food budget at the same time. This can be extremely hard in a house of male carnivorous kids. One way we do this is with the use of boneless chicken and here website, BonelessChickenRecipe.com.

When you fancy a taste of the east, like stir fry chicken and lemon chicken are great options. Boneless chicken is a wonderful ingredient in eastern recipes because you can use a subtle and aromatic seasoning mix and still taste the chicken flavor. You will find Asian recipes like mandarin orange chicken, sweet plum chicken kabobs and easy chicken stir fry at her website.

One of the things you will learn while there is how to make beer can chicken like a pro. We all remember those wonderful cookouts as a kid with grandpa cooking that perfect chicken so juice and tender it practically falls off the bone. Well with the techniques, you will learn all that and more on the site you will find a simple and easy way to duplicate this on your own grill or even in your own oven. Chicken so delightfully, moist you can almost smell it through your monitor.

After all, just because you're trying to stretch the food budget doesn't mean you have to forget about good health and settle for boring bland food that no one wants to eat. We are sure that if it can work for our large family it can work for yours too. While there take a few minutes to add us to your favorite social bookmarking site so you can come back often and tell your friends at the same time.

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Chicken Finger Recipe

Chicken fingers are a fun and exciting addition to any family cookout or social event. The majority of Americans are constantly on the go with work and other daily activities not to mention if you have children we all know how difficult it can be to just sit down and take a breather. After that long day of dropping the kids off at school, going to work, hitting the gym, picking the kids up from practice, and finally making it home, the last thing we feel like doing is cooking a healthy meal. Have no fear, easy chicken fingers recipes are here and they fun, easy, and kid-friendly.

Healthy cooking is essential in today's fast paced world. In the United States obesity has now reached epidemic proportions. Statistics don't lie; 58 million Americans are now overweight. To add to this alarming statistic, 40 million are obese and 3 million are morbidly obese. Eight out of ten people over the age of 25 are overweight. Since 1990, we have seen a 76% increase in Type II diabetes in adults 30-40 years old. Hello people!! These stats are down right scary. Experts all agree that proper diet and exercise are the key to fighting and preventing this wide spread epidemic that is effecting millions of Americans. No matter what your weight is or your children's, starting to practice healthy eating habits is a must.

Pan Fried Chicken

Here are a few tips on getting started:

Drink plenty of water

Stay away from soda

Increase your fiber intake

Avoid fried foods

Limit alcohol

Heart healthy kid friendly recipes are easily available and can be prepared in no time. Chicken fingers are a quick easy meal. Keep in mind that if you are looking to stay healthy it's a good idea to avoid boxed, frozen or deep fried chicken. With such a large number of overweight people, thankfully we have a demand for healthy recipes. Here are a few healthy party snacks that will make the whole family happy.

Ingredients:

1 pound of boneless skinless chicken breast

1 ½ tablespoon of Dijon mustard

1 ½ tablespoon of frozen orange juice concentrate

1 ½ tablespoon of honey

1 teaspoon of sesame oil

½ teaspoon of ground pepper

¼ teaspoon of salt

Cut chicken crosswise into ¾-inch-wide strips. Whisk mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss and combine. Cover and marinate in the refrigerator for 15 minutes. Prepare grill or preheat the broiler. Oil the grill rack or coat a pan with cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil the chicken until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.

Chicken Finger Recipe

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Grandma Hystad's Recipes, Drinks, Food Information

Contents -

- Recipes
- Kate's Vegan Pancakes
- Borch (Soup)
- Oven Fried Chicken
- Mashed Potatoes
- Baked Potatoes
- Cinnamon Apples
- Lightside
- Food Warning
- Salmonella Outbreak
- Non-Alcoholic Drinks
- Iced Tea
- Hot Drinks For Children

Pan Fried Chicken

RECIPES

KATES VEGAN PANCAKES

1 1/3 cup flour (unbleached).
3 Teaspoons.
½ teaspoon salt.
3 tablespoons sugar.
1 egg (egg replacer).
1 ¼ cup milk (Soya milk).
3 tablespoons oil.
¼ teaspoon vanilla .

VEGETABLE SOUP Borch

2 pounds beef, with soup bone.
2 carrots.
1 medium head of cabbage.
2 average-sized onions.
6 average-sized potatoes.
2 cups canned tomatoes.
6 whole pepper kernels.
1 bay leaf.
A few sprigs of dill.
½ cup chopped beets.

Cover meat with cool water and bring to a boil. Let simmer until almost tender. Add water if necessary to keep meat covered. One hour before serving, add chopped vegetables and seasoning. Potatoes may be cooked separately before serving. When ready to serve, remove from heat and add sour cream.

Grandma's Oven Fried Chicken

4 ounces.................(125 ml)...............potato chips
½ cup ....................(125 ml)...............butter
½ teaspoon .............(2.5 )..................garlic powder

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

YIELD: Coating for 1 fryer
TIME: Preparation 10 minutes, cooking time approx. 1 hour.

Beef And Potato Cakes

You can use ground meat if desired. A treat for children.
8 oz. Beef.
8 oz. Potatoes.
1 small 2-3 inch onion chopped finely.
1 egg yolk.
Dark soy sauce.
1 teaspoon salt.

Cook the potatoes and mash. Mix in egg yolk and salt. Chop onion finely, brown with 1 tablespoon oil, add ground meat. Brown for 4 minutes. Add soy sauce and mix the batch with the potatoes. Shape into balls the size of golf balls, flatten into cakes. Heat the cooking pan. Grease lightly with oil, use medium heat to brown the cakes, turn to brown both sides. If you have a electric skillet set temperature at 340. When automatic control light blinks, turn cakes over.

MASHED POTATOES

6 boiled potatoes.
2 tablespoons butter.
4 tablespoons hot milk.
½ teaspoon salt.

Mash the cooked potatoes with a potatoe-masher until soft; add the butter, salt, pepper, and milk, and beat all until light and fluffy. Pile lightly in a hot serving-dish.

BAKED POTATOES

Select smooth, medium-sized potatoes. Wash well with brush. Bake in a hot oven 45 minutes, or until done. Break the skins to let the steam escape and serve at once. If baked potatoes stand they become soggy.

Cinnamon Apples
4 tart apples, sliced.
1 cup sugar.
½ cup water.
½ pound cinnamon candy.

Pare and slice apples into eights. Combine sugar, water and candy to make syrup. Bring to a boil and when sugar and candy are dissolved, add sliced apples. Cook until apples are soft. Makes 4 servings.

LIGHTSIDE

A wife was making breakfast of fried eggs for her husband, when he burst into the kitchen. "Careful", he said. CAREFUL! Put in some more butter. Oh WHAT ARE YOU DOING! You are cooking too may at once. TOO MANY! TURN THEM DOWN NOW! Are you CRAZY? USE THE SALT!!! THE SALT!!THE SALT NOW!!

The wife stared at him. "What in the world is wrong with you? You think I don't know how to fry a couple of eggs?" The husband calmly replied, "I wanted to show you what it feels like when I am driving".

FOOD WARNING BACTERIA

Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product. Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package. When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.

Follow the preparation instructions on the product label.

Handling Possibly Contaminated Products Report any suspect commercial food products to your local health department.

If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Many frozen chicken products, such as chicken Kiev and chicken cordon bleu, may appear to be precooked, but are actually only prebreaded or prebrowned.

Use a meat thermometer and make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit. . This means really cooking the chicken, in a regular oven or microwave, not merely thawing it.

NON- ALCOHOLIC DRINKS

ICED COFFEE

There are just as many ways of making coffee, as there are different brands. Here are some general rules.

For good results measure water and coffee.

- 2 tablespoons coffee to each 1 cup
- Make coffee just before serving
- Make coffee double strength and pour the hot coffee over ice in a tall glass. As the ice melts, it will dilute the coffee. Top the glass with whipped cream or vanilla ice cream.

HOT DRINKS FOR CHILDREN

½ cup cocoa

1 cup sugar

2 cups water

1/8 teaspoon salt

¼ spoon vanilla.

Combine cocoa, sugar and salt

Add water and stir until well blended.

Cook for 5 minutes. Cool and bottle

Makes 3 cups syrup

Add 2 tablespoons of syrup to each cup of scaled milk.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

You have permission to copy any of my articles providing each is complete, and Author Article Source Box is included.

Grandma Hystad's Recipes, Drinks, Food Information

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

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

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Easy Chicken Recipes For Lunch

I definitely love chicken and I know many people love it too. We always eat it but we are tired of eating the same old chicken recipes. A perfect example would be fried chicken. It is so common, that is why it is a great idea to give it a twist instead of just frying it. Let us explore some easy chicken recipes.

Chicken teriyaki

Pan Fried Chicken

It is a Japanese inspired dish that is very easy to prepare. All you have to do is marinate the chicken with salt, pepper, soy sauce, vinegar and sugar for 30 minutes or up to overnight. After, place it in a pan or skillet with olive oil and bring it to a boil. Cook for another 10-15 minutes or until the chicken is tender. Add teriyaki sauce and sprinkle with sesame seeds (optional) to improve the flavor. Let it stand for 5 minutes before serving.

Chicken with parmesan cheese and mayo

All you need for this recipe is the main ingredients: chicken, mayonnaise and parmesan cheese (You may add other ingredients if desired). First, preheat the oven to 350F. Mix the mayonnaise and Parmesan cheese in a small bowl. Then, rub the chicken with the mayonnaise mixture and place the chicken in a greased oven proof dish. Bake it for 15 minutes or until it is begins to brown.

Pineapple chicken

Cut the chicken as desired and sauté it in onions and garlic until the chicken starts to brown. Add enough pineapple juice (with pineapple chunks if you want) to make the chicken tender. Season with it salt Let it simmer for another 5-8 minutes or until the sauce thickens. Serve warm with rice.

Easy Chicken Recipes For Lunch

David Jones writes for 'Recipe finder' web site. Recipe finder, is a search engine with almost 1 million recipes, including lots of easy chicken recipes. You will also find interesting food related news and articles at the site.

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Yummy Chicken Recipes

Chicken is one of the most popular ingredients for making simple dishes because it easily absorbs any flavor it comes into contact with, making it not only very easy to prepare but also one of the most versatile ingredients. Below are some examples of chicken recipes that will show just how versatile this ingredient is. The first gives us a little taste of Mexico, while the next is a very basic Asian dish. The third chicken recipe, which is just deep fried chicken tweaked for smaller servings and to make them more interesting to kids, will suit just about anyone's taste.

Chicken Fajitas

Pan Fried Chicken

Ingredients:

1 pound chicken breast fillet

2 green bell peppers, cut into long strips

2 red bell peppers, cut into long strips

4 white onions, peeled and chopped into strips

1 bunch fresh Cilantro leaves, chopped

1 pack Fajita mix

1 pack of soft large flour tortillas

Mexican cheese blend, shredded OR 1 pack sharp cheddar cheese

3 tbsp olive oil

-Suggested condiments: salsa, lettuce, tomato, sour cream, guacamole

Directions:

Pour Fajita mix and half of the Cilantro leaves onto chicken breast fillets and mix well. Saute chicken breasts in 2 tbsp olive oil until chicken is cooked through. Remove from heat and wrap in foil. Add the rest of the olive oil on pan and saute the vegetables in medium heat. Heat flour tortillas in pan, grill, or microwave for a few seconds.

Orange Chicken

Ingredients:

1/2 cup cornstarch

pinch of salt (or to taste)

pinch of cayenne pepper (or to taste)

250g chicken thighs, deboned and cut into cubes

vegetable oil (enough for deep frying)

1 cup freshly squeezed orange juice

1 tbsp cornstarch

1 tbsp water

2 tbsp oyster sauce

2 tbsp sesame oil

pinch of freshly ground black pepper

1/2 cup orange segments

1 red bell pepper, seeded and sliced

Directions:

Dredge chicken in first three ingredients. Deep fry chicken in vegetable oil until golden brown. Place in paper towels and set aside. Place 1 tbsp sesame oil and orange juice in saucepan. Let simmer for a few minutes and add cornstarch that has been dissolved in water. Let sauce boil for a few minutes and add back the chicken along with the rest of the ingredients. Simmer for a few more minutes while seasoning to taste. If you get tired of chicken, you can substitute anything from pork to squid, for this recipe.

Chicken Lollipop

Ingredients:

10 chicken wings

1 cup breadcrumbs

1 tbsp cornflour

1 tsp garlic powder

1 egg

pinch of salt and white pepper (or to taste)

vegetable (enough for deep frying)

Directions:

Prepare batter by beating egg and mixing in all the ingredients, except for the chicken and oil. Break each chicken wing into two parts at the joint. Using a knife, pull and scrape the meat off the top to the bottom of the chicken pieces, trying your best to make them look like a lollipop. Dredge chicken lollipops in batter and deep fry each piece until golden or dark brown. Serve with different kinds of dip. Chicken recipes like this are great for parties, since they are easy to eat and will suit just about anyone, depending on the dip served. Suggested dips include ketchup and mayo mix, gravy, salsa, and cheese dips.

Yummy Chicken Recipes

Recipe finder, is a new search engine with almost 1 million recipes, including lots of chicken recipes, from salads and sandwiches to main dishes. You will also find interesting food related news and articles at the site.

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How to Cook a Steak - Tasty Recipes For Cooking Steak

Lots of ways historically on how to cook a steak. Here in the U.S. everything from on a stick over an open fire to pan cooking a steak to broiling or grilling steaks to baking a steak in the oven is practiced regularly. The heat is over or below or like roasting, indirect or all around.

Just so you pay attention to the basics of how to cook a steak.

Pan Fried Chicken

Style and thickness of steak Preparation of steak Pre-heating what you're going to cook your steak on Tenderizing or seasoning with a steak marinade recipe or steak rub Searing the steak Keeping the juices in (don't fork it up-use tongs) Get the right doneness Let it rest 5 minutes to let the juices spread back throughout the steak Dig in

It really doesn't matter whether it is an oven broiler, gas or charcoal grill, flat grill or fry pan (cast iron of course) that you use to cook a steak. Broiling steak - the heat comes from above, grilling steak or frying steak the heat comes from below, and baking a steak comes from above and below.

It is good to have a way to cover or lid your cooking vessel. You have a cover on your gas grill, a lid for your cast iron skillet, and you can close the oven door on your oven when you are broiling your steaks. It is all to keep the heat in and cooking your steak. So, end of lecture for the purists. Let us get down to it.

Our big Labor Day end-of-summer bash had arrived and were planning on a wine and steak theme. Chuck the local butcher had a deal on some ribeyes so I had him cut several nicely marbled 1 1/2 inch thick steaks.

Here in Florida, weather is a crap shoot. As the arrival hour approached we got an old fashioned deluge with accompanying lightning, wind, and thunder that was not going to stop. Since I am not an umbrella cook and the grill is open to the sky, it is inside we go for the feast.

I decided to use both because of different desires of doneness requested. I just have a GE electric oven glasstop but the broiler works just fine. I'll need extra preheating time for the cast iron fry pan I use because it takes close to FOREVER for it to get hot enough.

Remove the steaks from the refrig early enough so they are room temperature when you cook them. NY Strips are well marbled so flavor is not an issue

I have found a nice spices shop locally and they make a nice Tuscan rub that everyone seems to like so after rubbing some peanut oil on the steaks I used the spices and let sit.

So, we have seasoned steaks at room temperature, a cast iron fry pan smoking away and two glasses of cabernet under our belt so it is time to cook our steaks.

I place the steaks in the very hot skillet, cover with the lid and wait 2 minutes. I uncover the steaks, spin them all 45 degree and cover again. Cook for another 3 minutes, open up, turn over with your tongs, see the nice design and recover.I get a nice grill design on the steaks with the pan and that makes everyone happy. After another 3 minutes, check to see how done the meat is by using either a back of a fork or a spoon or your thumb to check. It should be soft spongy and that is rare. I place each steak then on a metal plate and if you want more doneness I place them in a 350 degree oven another 4 minutes for medium rare and 7 minutes for medium.

I put this steak on a warm plate and let sit with foil over it for 5 to 7 minutes before serving. Easy, huh? To pan cook a steak I like to use cast iron skillets because they heat better. If you use a Teflon pan you will burn the coating at high heat and I don't like the taste of Teflon. But, I have used aluminum, stainless steel, and even titanium pans with good results.

As I said before, get it real hot and drop your steaks after drizzling in a little oil to keep the steak from sticking. Cover with a lid and cook 2 minutes, spin the steak 45 degrees (don't turn over and please use tongs), close the lid, then cook another 2 minutes. Open the lid, turn the steak over, I use a grill ridged cast iron pan that makes grill marks so I can now see the pretty design on my steak. Cook another 3 minutes then check for doneness as above. It should be rare and then use the oven to slowly bring the doneness to whatever floats your boat.

Grab a nice red wine, maybe a little Lea and Perrins on the side, some grilled or roasted veggies and it is time to enjoy your knowlege in how to cook a steak.

How to Cook a Steak - Tasty Recipes For Cooking Steak

Mel Griffon has never come up blank on how to cook a steak. He's been grilling, frying, broiling and roasting his steaks for family, friends, and patrons for years. To keep up with this serious steak artist go to http://www.grillingsteak.org and cook up a steak.

http://www.grillingsteak.org/how-to-cook-a-steak/how-to-cook-a-steak-broiled-steak-grilled-steak-pan-cooked-steak-its-all-good-really-good

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Chinese Fried Rice - How to Make Fried Rice

Chinese fried rice is one of the most popular dishes ordered from Chinese takeout restaurants and a lot of people wonder how to get the great flavor and texture of this amazing dish. If you enjoy making fried recipes like a southern fried chicken recipe or chicken fried steak, you will enjoy making this tasty Chinese dish. Fried rice is so simple to make and it is the perfect accompaniment to any Chinese meat, fish, or chicken dish.

This recipe is a great way to combine leftovers. Using leftovers means there are infinite possibilities if you want to make something really flavorful and different countries have their own versions of this dish. Indonesian fried rice is different from the Thai style dish, for example.

Pan Fried Chicken

Cooking Tips for This Delicious Dish

Use steamed or boiled white rice to make this dish. The key to a good dish is to use chilled rice. If you use it freshly cooked, it will not taste authentic or have a good texture. Chilling it overnight gets rid of excess moisture and makes the grains firm and therefore easier to separate. Cooking with fresh grains means you will get mushy results. If you do not have a whole day, make sure it can cool for a few hours somewhere cool before you use it.

The wok has to be very hot so the soy sauce gives flavor to the dish, rather than making it soggy. Also, a layer of oil in a hot wok will dance around and create a nonstick coating. If the wok is not sufficiently hot, the contents will stick to it.

You can use any leftovers you want in this recipe. What about some leftover bacon or ham from breakfast, some chopped chicken from yesterday's dinner or some leftover carrots? Do not use anything too wet or in a sauce, else the dish will go mushy. Garlic, ginger, and salt are good seasonings and you can also add some chili powder to spice the dish up.

The Recipe - Step by Step

This basic fried rice recipe can be modified, as you like. If you are going to add more ingredients to it, you should use three eggs instead of two. This recipe serves four to six people as a side dish. Feel free to add chili powder, ginger, garlic or anything else you fancy.

What you will need:

4 cups cold cooked rice 1 finely chopped green onion 4 tablespoons cooking oil 2 tablespoons oyster sauce or soy sauce Salt and pepper, to taste 2 eggs

How to make it:

Beat the eggs with some salt and pepper. Heat half the oil in a wok, and then add the eggs. Cook them, stirring all the time, until they are scrambled but still wet. Take out the eggs and wipe out the pan with paper towels.

Add the rest of the oil and stir fry the rice for a few minutes. Use a wooden spoon or a pair of chopsticks to stir the grains and separate them. Stir in the oyster sauce or soy sauce, and then add the eggs back in the pan. Mix well and stir in the green onion. Adjust the seasonings and serve hot.

Chinese Fried Rice - How to Make Fried Rice

Fried chicken is another example of something you can make in your wok. A pan fried chicken recipe makes a change from deep fried chicken and the whole family will enjoy this mouthwatering treat.

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Recipes For the Tastiest Fried Foods

Sometimes we just have to give in to the urge to indulge in our favorite fried foods. Whether you are craving a sweet fried treat or a savory southern fried favorite, this article has several recipes that even the inexperienced cook can master! So if you're in the mood for a nice fry-up, have a look at the following dishes:

Southern Fried Chicken Strips

Pan Fried Chicken

Ingredients:

1 lb of chicken breasts, cut into strips
1 cup buttermilk
1 1/4 cup of flour
1 tbsp of chicken instant bouillon
1/2 tsp oregano
1 tsp paprika
vegetable or peanut oil for frying

Directions:

In a large bowl, mix together the buttermilk, chicken bouillon, and oregano. Set this aside for about ten minutes, then stir well. Put the chicken strips in a large bowl and pour the buttermilk/bullion/oregano mixture over them. Roll or stir them to ensure they are fully coated. In a plastic bag, add the flour and paprika. Chuck in a few pieces of chicken at a time, seal the bag, then shake it to coat the chicken. Remove the chicken strips, coat them in the buttermilk mixture again, then shake them in the flour again. Heat the oil in a large frying pan and fry the chicken pieces until they are golden brown all over. Drain using paper towels, then serve.

Fried Fish

Ingredients:

1 lb fish fillets (cod or haddock are best, but tilapia will do)
1/4 tsp of paprika
1/2 cup of flour
oil for frying
salt and pepper (to taste)

Directions:

In a bowl, mix together the flour, paprika, pepper, and salt. Roll the fish in the flour mixture to evenly coat. Fill a skillet with about an inch of oil and preheat to about 375 degrees F. Fry the fish for about 10 minutes (5 minutes on each side) and remove to paper towels to drain.

Onion Rings

Ingredients:

1 onion (cut into 1/4 inch slices)
1 egg
1 1/4 cup of four
1 cup of milk
3/4 cup of bread crumbs
1 tsp of baking powder
1 tsp of salt
oil for frying
salt and pepper

Directions:

Heat the oil to 365 degrees F (for best results, use about 1 quart of oil in a deep fryer). Pull the onion slices apart to separate the rings. Set them aside while you prepare the batter. In a bowl, combine the flour, salt, and baking powder. Roll each ring in the flour mixture to coat well, then set aside. Add the milk and egg to the flour mixture and stir well. Dip the rings into the batter until they are well coated. Place the onion rings on a rack or other surface on which the excess batter can be drained away. Put a few rings at a time in the deep fryer for about 3 minutes (or until they appear golden brown). Set on paper towels to drain excess grease. Season with salt and pepper, then serve.

Donuts

Ingredients:
2 cups of flour
1/2 cup of sugar
3/8 cup of milk
1/2 tsp of baking soda
1/4 tsp of salt
2 tbsp of shortening
1/2 tsp of vanilla extract
1 egg
2 tbsp white vinegar
confectioner's sugar
1 quart of oil for frying

Directions:

Mix together the milk and vinegar. In a separate bowl, whisk together the shortening and sugar until smooth. Add the egg and vanilla extract. Mix in the flour, salt, and baking soda. When that is thoroughly blended, add the milk and vinegar mixture. Sprinkle flour onto the counter top and roll the dough out to about 1/3-inch thickness. Cut with a donut cutter or mold into desired shape. Let them sit for about 10 minutes while you heat the oil in a deep skillet (bring to 375 degrees F). Fry the donuts, on both sides, until golden brown. Drain excess oil with paper towels, then dust with the confectioner's sugar.

Recipes For the Tastiest Fried Foods

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Family Favorite - Batter Tips For Fried Chicken

Make your own battered chicken in just a few easy steps.

What you will need: 2 med mixing bowls 1 med frying pan

Pan Fried Chicken

Ingredients: skin less bone less chicken breast, 1 cup of cooking oil, 2 cups self-rising flour, 1 cup of corn meal, 2 teaspoons of table salt, 2 teaspoons of ground black pepper, 2 scrabbled eggs uncooked

Instructions:

First scramble your two eggs (and you may need more depending on how much chicken you are cooking). Place your skin less boneless chicken breast in the egg to soak for a few minutes. In a separate mixing bowl you are going to mix all the dry ingredients. So take the 2 cups of self-rising flour, 1 cup of corn meal, 2 teaspoons of salt, and 2 teaspoons of black ground pepper and mix well.

Go ahead put your frying pan over the heat about med-hi, while you batter your chicken.

Next, take your chicken that has been soaking in the egg and place it one piece at a time in the dry batter you just made. When the oil gets hot, take the pieces of chicken out of the batter and place into the frying pan.

You want to brown them on one side and then turn them over to brown on the other side. When it is brown on both sides. Cover the frying pan and let cook for about 10 min. Check the chicken to see if it is done. The chicken will be firm to the touch. If it is still soft it need to cook a little longer.

I hope you enjoy this recipe i have been using it in my home for years.

Family Favorite - Batter Tips For Fried Chicken

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Oven Baked Chicken Parmesan

Chicken Parmesan is usually pan fried, loaded with cheese and a thick coating of bread crumbs. Use this recipe and bake it in the oven and save on calories and fat!

4 skinless boneless chicken breast halves Panko crumbs 1/2 tsp Italian seasoning salt and pepper 2 eggs tomato sauce 8 ounces mozzarella cheese, grated 2 ounces Parmesan cheese, grated

Pan Fried Chicken

Preheat oven to 400 degrees.

Lay chicken breast on cutting board, cover with plastic wrap and pound the breast out until it is about 1/4 of an inch thick all the way around.

Combine Panko crumbs, Parmesan, and Italian seasoning on a large plate. Beat two eggs until they become smooth. Salt and pepper chicken breasts, put into the egg mixture and then into the bread crumbs. Press bread crumbs onto chicken breast to make sure they stick. Place breaded breasts onto a large cookie sheet and put into preheated oven. Bake for 15 minutes or until bread crumbs begin to brown. Add a spoonful of tomato sauce and 2 ounces of mozzarella to each breast and bake until cheese is nicely melted. Serve with a tossed salad and a side of Risotto.

* Panko bread crumbs are made from crust-less loves of Japanese bread. They have a more crunchy and airier texture than regular bread or cracker crumbs and can be used as a substitute for both. It originally was used primarily in Asian recipes as a coating for deep fried fish and seafood. It can be found in most supermarkets.

Oven Baked Chicken Parmesan

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How to Pan Fry Filet Mignon

Filet mignon is a tender steak. A well-cooked filet mignon will make you close your eyes in rapture, savoring the amazing flavor and it is many people's favorite cut of meat. This boneless steak comes from the tenderloin of a cow and it is usually cut into one or two inch thick portions. This is not a cheap cut of steak so you will not want to ruin it by overcooking it or cooking it wrong! That is why learning how to pan fry filet mignon is so important.

At times, it is nice to enjoy a southern fried chicken recipe but if you are celebrating a special occasion or you want to impress your loved one with something elegant, you cannot go wrong with a classic filet mignon.

Pan Fried Chicken

Sometimes this cut of meat is wrapped in bacon because it is relatively lean. The fat from the bacon is a good substitute for the missing fat. If you do not want to use bacon, get pink steaks instead of red ones. The lighter the color, the more marbling (and therefore fat) the steak contains.

Filet mignon is not difficult to cook but you do need to use a high heat, whether you roast, pan fry, grill, or broil it. Because of the low fat levels, this cut of meat is prone to drying out if you overcook it so do not cook it for too long. As long as you keep these two tips in mind - a high heat and a short cooking time - your meat should come out perfect, whichever recipe you follow.

Recipe for Pan Fried Filet Mignon with a Red Wine Sauce

This recipe is suitable for cooking novices who want to impress people with a classic dish. It is easy to make and making the dish in a pan means you can keep an eye on it all the time.

Serve this recipe with French fries and glazed carrots. Some romaine salad on the side with a blue cheese dressing is also a nice side dish for this. This recipe serves four people.

What you will need:

4 filet mignon steaks, 4 oz each 4 tablespoons (half a stick) chilled butter 1 tablespoon Dijon mustard 1/3 cup chopped fresh parsley 1 tablespoon capers 1/3 cup chopped shallots 2/3 cup Cabernet Sauvignon or similar red wine

How to make it:

Melt a tablespoon of the butter in a skillet over a moderately high heat. Sprinkle salt and pepper over both sides of the meat, then pan fry them. The steaks will need about four minutes per side for medium.

Put each one on a plate covered loosely with aluminum foil. Melt another tablespoon of butter in the skillet and saute the shallots for a minute. Add the capers, mustard and wine and simmer the sauce for two minutes or until it thickens a bit.

Stir in the parsley and turn the heat down to moderately low. Whisk in the rest of the butter, and then add salt and pepper to the sauce to season it. Spoon it over the meat and serve.

How to Pan Fry Filet Mignon

Filet mignon is a classy and elegant dish but not many people can afford to eat it all the time. If you are looking for something equally delicious, what about making a fried chicken recipe to delight your family? You will find a southern fried chicken recipe to be easy and delicious.

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Deep Dish Chicken Pot Pie Recipe

3 fresh boneless skinless chicken breast

4 tablespoons of real butter

Pan Fried Chicken

1 small chopped onion

1/3 cup of flour

2 teaspoons of salt

1/2 teaspoon of pepper

2 cups of chicken broth

2/3 cup of milk

3 medium potatoes diced

2 bags of Freshlike Steam in Bag Mixed Vegetables

1 package of refrigerated pie crust at room temperature

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

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

Deep Dish Chicken Pot Pie Recipe

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Chicken Cajun Pasta and Deep-Fried Turkey Recipes

Chicken Cajun Pasta

Ingredients

Pan Fried Chicken

- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- 1 tablespoon Cajun spice
- 1/4 cup butter or margarine
- 1 tablespoon finely minced garlic
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 2 cups chicken stock or broth
- 2 cups vegetable-tomato juice
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 12 ounces spaghetti pasta, cooked according to package directions

Additional Parmesan cheese for accompaniment

Preparation

1. They are made of chicken with Cajun spices.

2. Heat the butter in a skillet over medium heat. When hot, add chicken and fry, stirring occasionally. Add garlic and sauté for a few seconds. Add onions, mushrooms and peppers and sauté until vegetables are tender.

3. Add the chicken broth, vegetable juice, spices, tomato and Cajun. Bring to a boil and simmer for 10 minutes, uncovered.

4. Add cream and season with salt and pepper. Heat thoroughly.

5. While sauce is simmering, prepare pasta according to package directions, drain.

6. Add cooked pasta and 1 cup Parmesan cheese to skillet and mix well.

7. Serve immediately with additional Parmesan cheese for sprinkling.

Deep-Fried Turkey

Preparation time: 30 minutes | Cooking time: 45 minutes | Ready in: 90 minutes

This is a great Cajun recipe. Frying makes the turkey crispy on the outside and juicy inside super (even the white meat). It also allows the heat outside! You can fry turkeys in peanut oil or vegetable, your choice. We use a pan 26 / 4 aluminum basket with a drain.

Ingredients

- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Creole seasoning
- 1 white onion

In a large stockpot or turkey fryer, heat oil to 400 ° F (200 degrees C). Make sure to leave room for the turkey, or the oil will spread. Layer in a large plate with paper bags of food quality.

Rinse the turkey thoroughly and pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole in the neck open for at least 2 cm so that oil can flow freely through the bird.

Place the whole onion and Turkey in the drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover Turkey. Keeping the oil temperature to 350 degrees F (175 degrees C) and cook turkey for 3 ½ minutes per pound, about 45 minutes.

Carefully remove basket from oil and drain turkey. Insert meat thermometer into the thickest part of thigh, the internal temperature should be 180 degrees F (80 degrees C).
Finish draining turkey on the prepared platter.

Nutrition Facts

Nutrition (per serving): 603.0 calories; 51% calories from fat; 33.0g total fat; 228.0mg cholesterol; 571.0mg sodium; 1.0g carbohydrates; 0.0g fiber; 68.0g protein.

Chicken Cajun Pasta and Deep-Fried Turkey Recipes

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Bringing Chinese Food Home

Chinese food is the ultimate carry out food. There is something about those little white boxes, the steaming rice and yummy appetizers that just tantalize our taste buds in a huge way. But for the novice connoisseur, the take out menu is seemingly complicated and confusing with the huge amount of choices available to you.

First you need to decide what type of staple you would like to have. White rice, noodles chow mien, fried rice. You have a lot of options to choose from. White rice is probably the most common choice for the basis of Chinese food. Steamed white rice is a perfect counterpart to the complex tastes of Chinese food. Fried rice is also a common choice. This gives just a bit more flavor to your meal and allows for more of the seasonings in the food to shine through. Chow mien noodles are for those who wish for a crunchy addition to their meal. For many people, this gives the perfect variety of textures and flavors for them to enjoy the most perfect meal.

Pan Fried Chicken

The next choice would be your main dish. If you like a really spicy and flavorful dish, Kung Pao chicken is a huge favorite. Heavy on flavor, with small chicken pieces, peanuts, various peppers and celery, this is an amazingly complex and delicious dish.

A milder choice would be something like cashew chicken. This is a yummy creation of chicken, cashews, water chestnuts all in a lightly flavorful brown sauce. Light on spice, but not lacking in flavor this is a great choice for those who are less accustomed to Chinese cuisine.

Many people just love sweet and sour chicken. The sweet yet tangy red sauce is served over deep fried chicken pieces and various vegetables. It gives just the perfect amount of sweet and spice together in one amazing dish.

Once you have decided on a main course, your next consideration would be appetizers. Chinese food is nothing without a bit of Dim Sum, which are essentially an array of different tiny nibbles. The Chinese typically eat family style and serve small portions of many different dishes for their meals. By choosing even one or two appetizers to go with your main course, you will only increase your dining experience.

One of the most popular types of appetizers would be egg rolls. These tasty little morsels are stuffed with a variety of fillings chopped extremely finely rolled up and deep fried. Crab Rangoon is a very popular choice as well. These are dumpling wrappers filled with a cream cheese and crab mixture and deep fried as well. These little numbers cannot be passed up by anyone who loves them. Pot stickers or dumplings are also a Chinese food staple. Dumpling wrappers filled with meat and veggies finely diced and then boiled and pan fried - the ultimate combination of chewy and crunchy and a flavor that can't be beat. All Chinese appetizers are served with a variety of dipping sauces that can be found pleasurable to anyone's personal palate. Experiment with different flavors and combinations. You will never know what you may find that you enjoy.
 

Bringing Chinese Food Home

Michelle just had simply no notion just what some sort of crock pots was in fact before her close friend asked her back home to a meal 1 night. Fran agreed, thinking that they'd end up having leftovers or maybe take-out Chinese. And surprisingly, instead, they received a delightful slow cooker beef stew that had been slowly but surely cooking away almost all day when both the young women were at work.

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How to Make Fried Shrimp

Fried shrimp is a classic dish in Korea that everyone has come to love, mainly because Korean people also love seafood. Fried shrimp is very simple to make; all you need is shrimp, oil, bread crumbs, and flour. The frying process will literally only take you a couple of minutes depending on how many you're making, but easy regardless. Here is the quick and easy way to make fried shrimp.

First we have to prepare the shrimp. Clean the shrimp with water and then peel the shell off of the shrimp. Keep the tail on as that's what most Koreans use to eat the shrimp with. This dish can be eaten without chopsticks as well. Once you've peeled all the shrimp, butterfly it and set it aside.

Pan Fried Chicken

Next, it's time to prepare the batter coats for the shrimp. In separate bowls, pour out some flour in one, bread crumbs in another, and crack a couple of eggs and mix it in another.

Now, take a prying pan with cooking oil and preheat it. While the pan is heating, take your shrimp and cover them in egg, flour, and bread crumbs. Once they're covered, drop them into the frying pans one by one.
Take the shrimp out of the oil when the shrimp turns golden brown.

Set it on a plate with a paper towel on top to get rid of excess oil. Let it cool down and now you can serve it to your family or guests. It'll be a delicious treat to anyone who loves seafood.

How to Make Fried Shrimp

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Is It A Chicken? Is It A Steak? It's A Chicken Fried Steak!

For lovers of diner delicacies and fried food fantasies, chicken fried steak is a favorite of those in the know or a soon-to-be favorite of those who have yet to experience it. For those who've never had one, a chicken fried steak is incredibly tasty and a work of simple (although admittedly not very healthful) genius. If there hasn't been an episode of "Diners, Drive Ins and Dives" entirely devoted to Guy Fieri sampling the best chicken fried steaks on either side of the Mississippi, I'd be very surprised (and they're probably working on it right now).

Imagine a Salisbury steak coated in fried chicken batter and deep fried and you've got the basics of the chicken fried steak. It's easy to make if you have the ingredients (meat, breading, oil and seasonings) and either a fry pan or a deep fryer. Just apply the coating and fry it up until its brown and crisp. In the deep fryer, you just allow it to cook on its own. In a skillet, make sure to turn it periodically so you don't over cook the coating.

Pan Fried Chicken

For some recipes, a solid rather than ground steak is used, although you won't usually see a prime cut chicken fried steak. The breading, seasoning and the frying provide most of the flavor. The steak provides the nutrition and the texture, but flavor-wise it's almost an added bonus. Frying the meat in oil also makes it more tender than meat cooked on a grill. If you want to try solid rather than ground meat, a cheaper cut will do as long as it's not too thick.

Just like the colonel has his secret blend of herbs and spices, keepers of the best chicken fried steak recipes have theirs. Without the seasoning, it just wouldn't be a chicken fried steak. Although there are plenty of very good recipes available online, it's also perfectly acceptable to add a pinch of this and a dash of that until it seems right. If you're used to that improvisational style of blending ingredients, chances are you'll come up with something to tantalize the palate.

Whatever ingredients you use, the fact that you're serving it will usually be a welcome surprise. It makes a great lunch or dinner and an especially unique and tasty breakfast or brunch. Any time it's served, it's good, plain comfort food. I goes great with any kind of potatoes, vegetables rice or sauce. Accompanied by a nice tossed salad will healthy it up some. With eggs, hash browns, home fries or grits, chicken fried steak is a real stick-to-your ribs breakfast or brunch.

You've probably seen it on the menu at a coffee shop or diner. Maybe it's something you even order on occasion or perhaps on a regular basis. But if you've never served chicken fried steak as a meal for family or friends, give it a try. It's something a little different that people will love.

Is It A Chicken? Is It A Steak? It's A Chicken Fried Steak!

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The Perfect Pesto

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

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

Pan Fried Chicken

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

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

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

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

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

Recipe of the Day - Pesto Chicken Swirl

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

Serving Size - 1 Person

Ingredients

1. 1 Skinless Chicken Breast

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

3. 3 Tspn of your homemade Pesto

4. 1/4 Cup of Olive Oil

5. 1 Tspn of roasted Pine Nuts

6. 1/2 Cup of Chicken Stock

7. Salt & Pepper to taste

Method

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

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

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

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

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

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

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

The Perfect Pesto

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

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How to Fry Chicken

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

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

Pan Fried Chicken

Now, for the fryer.

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

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

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

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

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

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

HOW TO FRY

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

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

Southern, Wishbone Pulling, Finger Licking Good, Fried Chicken

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

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

Beat the egg with the milk until smooth.

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

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

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

Enjoy.

How to Fry Chicken

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

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Which Oil is Best For Deep Fried Recipes?

Deep-frying means cooking food in hot oil. Unlike with sauteing or pan-frying, the food is totally submerged in the oil when you deep-fry. This cooking method can be traced back to exotic European and Asian roots, when the fat was rendered from meat and used to cook foods faster than with roasting or stewing. There is a lot of cholesterol in animal fats, so a lot of people prefer to cook with vegetable fats like canola oil.

Oil Smoke Points

Pan Fried Chicken

When deep-frying, the oil you choose affects the quality and flavor of the finished dish, so it is important to know about the best oil for deep-frying. Peanut oil, sunflower oil, canola oil, and safflower oil are good examples of oils for deep-frying because they have high smoke points. This means they will not break down at high temperatures. The smoke point of an oil is the temperature at which the oil starts to decompose and give off smoky fumes.

Each time you fry, you lower the smoke point of the oil. If the smoke point of your oil is about 375 degrees F (the normal deep frying temperature), the smoke point will drop a few degrees after the first use.

This makes it useless, so you should choose an oil with a smoke point of 400 degrees F or more, like safflower, sunflower, soybean, corn, canola, peanut or sesame oil.

There are a few things that will decrease the smoke point of your oil, including the temperature you heat it to, the presence of salt, if the products you are frying contain vegetable oils, the amount of time the oil is heated for, how many times it is used, and the storage conditions of the oil.

Remember that when most oils reach 600 degrees F, that is the flash point, or when it is in danger of catching fire. If this should happen, smother the flames with a sheet of aluminum foil or a tight lid. Never use water on an oil fire because it will make the oil spatter.

Recipe for Deep Fried Battered Shrimp

This recipe is very simple and makes enough battered shrimp to serve six people. There are lots of different foods you can deep fry. One of the most popular is chicken and there are literally hundreds of deep fried chicken recipes you can choose from.

What you will need:

1 1/2 lbs raw, de-veined, and peeled shrimp 1/4 teaspoon salt 1/2 cup milk 1/2 cup cooking oil 3/4 teaspoons seasoned salt 1 cup all-purpose flour 1 beaten egg Oil for deep frying How to make them:

If you are using frozen shrimp, thaw them. Combine the egg and cooking oil, beating the mixture well. Add the rest of the ingredients and stir until everything is well mixed together.

Preheat the deep frying oil to 350 degrees F. Dip each shrimp in the batter, then drop them in the deep frying oil and fry for thirty to sixty seconds, or until the batter is golden brown. Remove them with a slotted spoon and drain on kitchen towels. Serve hot with a dip.

Which Oil is Best For Deep Fried Recipes?

If you enjoy deep frying you might like to make some fried chicken or something different like chicken fried steak for your family. There is nothing difficult about deep fried food as long as you know which oil to use and what temperature to heat it to.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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The Perfect Crowd-Size Meal (and It's Perfect For Diabetics, Too)

If you have a crowd to feed, here is an easy way to do it. For your entree, go with Spiced-Up Oven Fried Chicken for a Crowd. Whipped Sweet Potatoes is an excellent side dish, make your favorite deviled eggs or set out a relish tray of fresh vegetables and serve Boston Cream Cupcakes for dessert. This is a simple menu that will please your crowd and leave you with time to enjoy the occasion with them.

SPICED -UP OVEN FRIED CHICKEN FOR A CROWD

Pan Fried Chicken

8 cups plain cornflakes cereal, crushed
1 to 1 1/2 tbsps smoked paprika, to taste
2 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
3 eggs
1/2 cup milk
3 chickens, cut-up into 8 pieces each
2 tbsps chopped fresh parsley for garnish

Preheat oven to 350 degrees. Line two baking sheets with sides with aluminum foil. Spray foil with nonstick cooking spray.

In a large bowl, combine the crushed cornflakes, smoked paprika, salt and pepper. Set aside.

In a smaller bowl, lightly beat the eggs with the milk. Dip the chicken pieces into the egg mixture, one at a time. Shake off excess mixture then dip into the crumb mixture coating well. Place on the prepared baking sheets. Do not crowd the pieces together. Bake for 1 hour or until golden brown and juices run clear. To serve, arrange on a serving platter and sprinkle with the parsley.

Note: This is a great make ahead entree as it is good served hot, cold, or at room temperature.

WHIPPED SWEET POTATOES

1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1/4 cup evaporated skim milk
1 1/2 tbsp reduced-fat margarine
1/2 tsp salt, optional
1/2 tbsp Splenda brown sugar blend
2 tbsp orange juice
1/8 tsp nutmeg

Place the sweet potatoes and carrots in a large saucepan. Cover with cold water. Bring to a boil, lower the heat, and simmer until vegetables are very tender, about 15 to 20 minutes; drain. Return vegetables to the pan. Add milk, margarine, salt, Splenda, orange juice, and nutmeg. Mash the potato mixture over low heat, then whip to desired consistency. Serve immediately while hot.

Yield: 6 servings but this is an easy recipe to double or triple for a crowd.

BOSTON CREAM CUPCAKES

1 pkg 1/2 the sugar yellow cake mix
3 cups low-fat milk
3 egg whites
1 egg
1/3 cup low-fat plain yogurt
1 pkg (1 oz) sugar-free, fat-free instant vanilla pudding mix
2 containers (4 oz each) sugar-free chocolate pudding snacks
1/4 cup sugar-free chocolate syrup
Chocolate Decorating Sprinkles

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. Prepare cake mix according to the package directions, using 1 1/2 cups milk, egg whites, egg, and yogurt. Divide batter among liners. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool on a wire rack. Prepare pudding mix according to package directions using remaining milk. Refrigerate until firm; about 1 hour. Transfer vanilla pudding to pastry bag with star tip. Press tip into top of each cupcake and pipe in about 2 teaspoons of pudding. Combine chocolate pudding and syrup. Spread on cupcakes; top with sprinkles.

NOTE: For a fancy presentation, tie small colorful ribbon around the center of the paper cup. Display on a footed or fancy cake plate.

Enjoy!

The Perfect Crowd-Size Meal (and It's Perfect For Diabetics, Too)

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

For her vintage recipe collection go to http://grandmasvintagerecipes.blogspot.com

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Hungarian Recipes

Hungarian cuisine is known for its use of paprika (which was originally brought to the country by the Ottoman Turks when they invaded the country in 1526), eggs, and sour cream.

Some popular Hungarian dishes include:

Pan Fried Chicken

* Fish Soup - A soup prepared using finally chopped onions, paprikam, and mixed river fish (such as carp, catfish, perch, or pike). Black pepper, tomatoes or tomato juice, and white wine are used in some variations of dished

* Fozelék - A mashed vegetable dish made from, cabbage, lentils, peas, potatoes, spinach, squash, or tomatoes. The dish is eaten as a main course, and may be topped with a hard-boiled egg, meatballs or pörkölt.

* Gulyás (also known as "Gulyásleves") - A beef and vegetable soup. Meat (usually shank, shin or shoulder) is cut into chunks, seasoned, paprika added, and then browned in a pot with oil. Sliced onions, peppers, garlic, herbs, and sometimes finally chopped potatoes are added. The soup achieves a thick texture because of the gelatin from the bones in the meat, as well as the starch for any potatoes used.

* Pan-fried Goose Liver

* Pörkölt - A meat stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes are used in some variation of the recipe, although some chefs prefer to avoid these items. Typically beef, lamb, pork or chicken is used as the meat, but offal such tripe or liver can be used, and some people have even been known to prepare the dish using seafood.

Hungarian Recipes

By S. Tanna. "Hungarian Recipes" first published at http://www.downloadfocus.com/cat_recipes_hungarian.php

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The Griddle Pan

When it comes to human beings and their long history of cooking, the griddle is one of the oldest items of cookware that we have ever had. In the old days, it was little more than a flat rock suspended on two other rocks over an open fire. Once it heated up sufficiently, food was cooked on it.

These days, the equivalent of the griddle isn't made of stone - they are typically fashioned from cast iron or another metal. The griddle plan is defined by most cooks and kitchen experts as a shallow pan that is used on a stove top to either bake or fry food, be it fish or potatoes or steak or kale.

Pan Fried Chicken

What separates the griddle from the griddle pan? The latter has slightly higher side, allowing for a degree of stirring not present in straightforward griddles.

But fancy definitions aside, if you are serious about cooking and kitchens, then you can't afford not to have both a griddle and griddle pan somewhere in the pantry! Without it, you are going to find that plenty of recipes - home fries, scrambled eggs, chicken fried steak - just aren't going to come off as well as you want them to.

Griddle pans come in many different sizes and shapes. There are those that are perfectly round and others that are rectangular or square. You can even find them in the shape of an oval! There are griddle pans large enough to fit two different stove top burners, while others simply sit on one.

Griddle pan surfaces also own some slight variation. Some have smooth surfaces - ideal for frying eggs, for example. Others have grooved exteriors that can lend your chicken breast those all-important grill lines. Or the grooves can catch the grease and fat dripping from cooked meats.

You are not limited to griddles and griddle pans that have to be used on a stove - you can buy variations that are designed to be plugged into an outlet and used that way.

Why are they so important to your kitchen? Simply because of the incredible variety that they offer you. You can cook just about anything on a few griddles - pan cakes, griddle cakes, home fries, eggs of all stripes, crepes, poultry breasts, French toast and so forth.

What good cook would deny themselves that kind of range?

Perhaps the most popular benefit to the griddle is that you can cook more food in a quicker time. In other words, where a traditional pan might only yield three or four slices of French toast, you might be able to cook as many as ten on a good griddle. This is ideal if you are a family chef and have lots of hungry mouths to feed at one time.

Think about it. Getting yourself a good griddle and accompanying griddle pan will only expand your ability to turn your kitchen into a haven of delicious food - why not go for it?

You'll bring loads of flexibility to your kitchen and cooking when you add a good griddle and griddle pan. All the hungry mouths that you feed will thank you.

The Griddle Pan

Want to pick up a few good griddle pan recipes? Check out Jasper Bailey's Griddlepan.net for lots of recipes, tips and ideas for stove top cooking.

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