Chicken Stir Fry Recipe - In Ten Minutes

Chicken Stir Fry is quick and easy to make and you can use whatever veggies you happen to have in the fridge or pantry.

It's probably best to use a wok or large frying pan to make this stir fry recipe, but you could get away with using a large pan if that's what you have.

This recipe will serve around 4 people and will take less than ten minutes to prepare.

Chicken Stir Fry Recipe - Ingredients

Oil for frying (I use olive oil)
1 Onion - peeled and sliced
2 or 3 Carrots - peeled and finely sliced
1 large chicken breast - cut into small pieces
1 Clove of Garlic - crushed
1 Capsicum - any colour - thinly sliced
1 fresh corn cob - kernels removed (or use frozen)
Heaped teaspoon ready crushed ginger (or use fresh)
2 or 3 tablespoons sweet chilli sauce (or use hot chilli if you prefer)
Quarter cup (approx 80 ml) soy sauce
Packet of ready to use noodles (or use dried) - enough for 4 people

Chicken Stir Fry Recipe - Method

Heat the oil in the wok/pan
Gently fry the onion and carrot for a minute or two
Add the chicken pieces and gently fry for a few more minutes
Add the garlic, capsicum and corn and stir for another minute or two, making sure the chicken is cooked all the way through
Add the ginger, sweet chilli sauce and soy sauce and stir through
Finally, add the noodles and stir until heated through (see Handy Hints below if using dried noodles)
Serve immediately

Serving Suggestions

I like to serve at the table using large Chinese style bowls and chop sticks
The wok/pan keeps the stir fry nice and hot and people can help themselves
Have extra soy sauce and sweet chilli at the table, so people can add extra if they wish

Handy Hints

As mentioned earlier, you can use a whole range of veggies
String beans, broccoli (stems and florets), peas, snow peas and broad beans are all good additions
If you are using dried noodles, you will need to put them in boiling water to separate them, then drain them before adding to the wok/pan
I like to put the ready to use noodles in boiling water too. Drain them just before adding to the wok/pan
This separates the noodles and makes them nice and hot when you add them to the chicken and veggies

So, there you have it, Chicken Stir Fry Recipe in Ten Minutes.

Thanks for dropping by and reading Chicken Stir Fry Recipe in Ten Minutes.

You will find more tasty food recipes that are quick and easy to prepare at my Dinner in Ten Minutes blog.

http://www.dinnerintenminutes.com

Jan Littlehales
http://www.dinnerintenminutes.com

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Two Tasty Vietnamese Chicken Recipes

A lot of people assume that all Vietnamese food is very spicy or, worse still, identical to Chinese food. Poultry plays a large part in Vietnamese cuisine and fresh vegetables and fruits are popular in these recipes.

Fish sauce is used to flavor poultry, beef and pork dishes, just as it is used to season fish, seafood, and vegetarian meals. In fact, fish sauce is used more for its saltiness (rather like soy sauce) than for its fish flavor. The following two recipes will show you how tasty Vietnamese recipes can be and how easy they are to prepare.

Fruity Baked Chicken with Lemongrass

This appetizing recipe makes enough to serve four people and it is good with boiled rice. You can either cut up a whole bird to make this or just use your favorite parts of the bird. Let it marinate overnight for a more intense flavor.

What you will need:

1 whole skinless chicken, cut up
2 minced cloves garlic
2 tablespoons canola oil
1 teaspoon white sugar
1 tablespoon fish sauce
1/2 cup low-salt soy sauce
2 unripe bananas, in quarter slices
2 diagonally sliced stalks lemongrass, just the bottom 6 inches
4 halved slices fresh pineapple

How to make it:

Mix the soy sauce with the lemongrass, fish sauce, sugar, garlic, and oil in one bowl and put the bird in a second bowl. Pour the mixture over the bird, then cover it and leave it to marinate for at least three hours in the refrigerator.

Arrange the bird in a baking dish in one layer. Add the pineapple and banana and pour the rest of the marinade over it. Cover and bake for half an hour at 350 degrees F. Turn the meat over and bake it for another half an hour or until the chicken is cooked through and the juices run clear.

Chicken with Bamboo Shoots in a Tomato Sauce

This serves six people and it is nice with Chinese noodles or rice. Spanish-style tomato sauce is good for this recipe. The fish sauce, bamboo shoots and sesame seeds gives this easy dish a typically Asian flavor. Without those ingredients, it could pass as a Spanish or Italian dish.

What you will need:

2 green onions, in 1 inch pieces
1/8 teaspoon black pepper
1 1/4 lbs boneless, skinless chicken breast, in strips
1/2 cup water
1/2 cup tomato sauce
1/2 teaspoon garlic salt
2 tablespoons crushed, toasted sesame seeds
1 1/2 tablespoons fish sauce
2 tablespoons vegetable oil
8 oz can bamboo shoots, drained

How to make it:

Combine the chicken with the bamboo shoots, green onion, pepper, and garlic salt in a covered container and chill it for fifteen minutes. Heat the oil in a skillet and add the chilled mixture. Cook it for ten minutes or until the chicken is no longer pink.

Combine the water, tomato sauce, and fish sauce and pour this over the poultry. Turn the heat up to moderately high and bring the mixture to a boil. Cover the pan and turn the heat down to low. Cook for ten minutes. Sprinkle the crushed sesame seeds over the top and serve.

If you enjoy chicken recipes, you might like to try some international dishes. Sometimes however, nothing but a plate of classic fried chicken will do, especially when you crave comfort food in the form of an easy southern fried chicken recipe.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Buffalo Chicken Wings

Hot, Spicy Buffalo Chicken Wings

Hot! Hot! Hot! So beware.

If you like a bit of spice, real sinus clearing spice, then try these.

These chicken wings not only sound great - they are great. If your stomach and your family's stomach can handle hot food - these are finger licking good. Easy to make not a great deal of futzing around in the kitchen, and a great BBQ treat as well!

Ingredients:

1. 30 Wings

2. Canola Oil for Frying

Sauce Ingredients: (makes enough for about 30 wings)

1. 6 tablespoons Hot Sauce (use more or less, according to level of spice you like)

2. 1/4 cup (1/2 stick) margarine

3. 1 tablespoon white vinegar

4. 1/8 teaspoon celery seed

5. 1/4 teaspoon cayenne pepper

6. 1/8 teaspoon garlic powder

7. Dash of black pepper

8. 1/2 teaspoon Worcestershire Sauce

9. 1 to 2 teaspoons Tabasco sauce

Utensils You will need:

1. Deep Fryer or pan deep enough to fry in

2. Medium Sauce Pan

3. Large Bowl

4. Baking Sheet

Directions:

1. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

2. The Wings: Fry the wings in a deep fryer set at 375º degrees Fahrenheit using Canola oil.

3. Fry 15 wings at a time for 12 to 15 minutes.

4. Drain the wings for a few minutes then put them in a bowl.

5. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

6. They can be eaten now, or you can put them on a baking sheet and bake at 350 degrees for 10 minutes to get an extra-crispy coating.

Copyright © 2007 Ted W. Gross. All rights reserved. (You may publish this article in its entirety with the following author's information with live links only.) Ted Gross's award winning cooking blog, (voted best Food Weblog 2007 & a Google Blog of Note), Help! I Have A Fire In My Kitchen contains recipes and humor including recipe submissions from all around the world. The recipe above, belongs to and was originally published (with images and possibly additional content) at Help! I Have A Fire In My Kitchen - a humorous look into the adventures of a single parent who learned the hard way and with a great deal of trepidation how to cook, feed his children, friends and the rare date with a measure of dignity and (hopefully) good food - Recipes Included! And it is all KOSHER to boot!

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How To Make Rice With Chicken: Try This Delicious Colombian Recipe!

If you have ever heard anything about Colombia (it's NOT called Columbia!), aside from reports on the news that talk about drug dealing and guerrilla attacks, is that this country is home of beautiful landscapes and cities, jovial and friendly people, and also varied and delicious food. Here, I'd like to share with you a very common recipe from my country that you can share with your family, friends or even bring at potlucks. Surprise your guests by saying: "Hey look, I made a Colombian dish: rice with chicken!"

Ingredients:

- 2 chicken breasts (unfrozen)

- 2 mugs of white rice

- 1 mug of green peas

- 1 mug of chopped carrots

- 2 tomatoes

- 1 1/2 yellow or red onions (of the bulb kind)

- 2 spoonfuls of cooking oil

- Salt to taste

- Water

Utensils:

- 1 frying pan

- 2 saucepans

- 1 large plate

- 1 large spoon (preferably wooden)

- 1 fork

Optional: Rice cooker

Your very first step is to chop the carrots, tomatoes and one of the onions into little squares. The other half onion can just be sliced. Then you have to put the two chicken breasts in one of the saucepans and fill it with water until they are totally covered. Sprinkle a bit of salt and add the sliced half onion to the water. Proceed to cook the breasts with the stove on high for 45 minutes or so. The chicken will be ready once its flesh has turned white and tender (you can check it out using the fork).

Meanwhile, while the breasts are cooking, put two mugs of rice in the other saucepan, along with the green peas and chopped carrots. Add four mugs of water into the saucepan, a bit of salt to taste, and one spoonful of cooking oil. Now put the stove on high; once the water starts boiling, turn the stove to medium fire. After 40 minutes or so in total, the mix will be ready once most of the water has dried up, and the rice gets a soft texture. Turn the stove to very low heat to keep the rice warm and stir it a bit with the spoon. On a side note, if you can use a rice cooker instead of a regular saucepan, you just put the previously mentioned ingredients in the cooker, turn it on, and leave it to do its job. Using a rice cooker, your rice mix will be ready on 35 minutes approximately.

Once the breasts are ready, put them on the plate using your fork and let them cool down for 10 minutes. Once the breasts can be touched (no pun intended), shred them with your hands, putting the bones apart.

Now, you are going to make a stew (guiso) on your frying pan. Put the other spoonful of oil on the pan, add the chopped tomatoes and onions, the shredded breasts and a bit of salt. Put the stove on medium and let the stew cook, stirring with the spoon every now and then. Do this for 10 minutes or so. Once its ready, add the whole stew to the saucepan with the rice, and mix everything thoughtfully. Y listo! A saucepan full of delicious rice with chicken will be ready for you to serve to your guests. You can accompany it with fried potatoes or fried plantain slices, salad and ketchup.

As a variation, you can try cooking the chicken breasts first (with the salt and sliced onion) and using 4 mugs of the resulting chicken broth instead of water for cooking the rice mix. This will intensify the chicken flavor of the rice. Also, if you wish to make this recipe healthier, you can replace the white rice with brown rice, provided you use 6-7 mugs of water/broth instead of 4; also, it would be better to replace the commercial cooking oil with extra virgin olive oil or coconut oil.

Buen provecho!

Written by Santiago Madrigal

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Singapore Chilli Chicken Recipe

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

Ingredients used for this recipe:

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

Preparation Method for Singapore Chilli chicken recipe:

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

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

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

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

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

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

Tips used while preparing:

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

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

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Shoyu Chicken - The Best Shoyu Chicken Recipe

Shoyu chicken is a classic Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.

The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not require many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.

What is Shoyu?

This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.

Poultry and soy sauce dishes are very popular in various Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add another flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.

What you will need:

2 boneless chicken breasts
2 boneless chicken thighs
1/2 cup brown sugar or honey
2 cups chicken broth
1/2 cup shoyu
1 sliver fresh ginger
1 tablespoon sake

How to make it:

Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.

Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the finished dish. Serve the it garnished with green onions and with some steamed white rice.

What to Do with the Leftover Skin

You can discard the skin if you want to, else you can make a really delicious snack by cutting it into little pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a garnish or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight container for a day but then it will start to go soggy.

There are so many things you can do with boneless chicken, whether you want to try the above shoyu chicken recipe, an easy baked chicken rice recipe or even something like a homemade chicken parmesan recipe to impress your family.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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How to Cook Delicious Scallops

One of the most delicate meats ever are the scallops. They are beautiful and have a great flavor.

There is nothing better in how to cook sushi. The shortest cooking times are required by the scallops. Even more, if you overcook them it's bad. Overcooking the scallops results in loss of flavor Also the meat will get tough. And your dish won't taste as good as it's supposed to.

The portions depend on how to cook scallops. If you will use this method then it's basically the same as in how to cook sushi. The delicious way. About 5 scallops per person should suffice.

The first thing you will need is a pan. As we are about to fry these scallops. It's very easy. So just prepare the pan. Washed really well. Os it doesn't copy the tastes from previous foods. The scallops should be well dried I some kitchen paper. This is a very important step. Salt and pepper are highly important. After you have dried the scallops really well season with salt and black pepper.

Coat the pan with fine fresh vegetable oil. And leave it on fire until the oil gets really hot. The hotter the oil, the better the scallops afterwards. If the oil is hot they will get coked in the oil, and not in their own juices. This is very important when learning how to cook scallops or how to cook sushi.

Once this step is complete and the oil is hot enough just place the scallops in the pan. Finish everything by adding butter over the scallops. Let the butter turn brown. And then remove all the scallops from the pan. There is nothing tastier than the scallops fried in hot oil with nice butter.

You are ready to serve the scallops you just learned how to cook.

Sturat is an article marketer, copywriter and enjoys writing on topics like how to cook scallops and how to make sushi. For more information you can visit us.

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Tactics for Finding the Tastiest Chicken Wings Recipes

Have you been looking for a fabulous recipe in order to make the best chicken wings? They really are a fun treat or main course to suit your friends and relations. It is frequently a terrific dish that everyone generally seems to love, but not every person loves them grilled the same way. Some prefer scorching chicken wings while others like a lot more mellow chicken wings. Some eaters prefer chicken wings over loaded all sorts of marinade and other people enjoy these with simply no sauce in any way. Certainly, this is as to why it's usually very important to offer choices for your friends and relatives. Giving your family and friends a handful of different possibilities will assure the most wonderful and best wings for all individuals!

There are many different ways to fix the best possible wings of all time. Deep frying wings happens to be how most of the people prepare them, though what lots of individuals don't fully understand is that you could fix them many different ways. If you wish to deep fry them, first of all mix the meat with your flour combination, and afterward put them in your own hot oil to fry. There are far more than only a few thousand chicken wings recipes, from conventional red pepper cayenne with each flavoring of cultural variety in between.

Grilling or baking are much better for you when compared with deep frying them, which is why a large number of folks are starting to use these methods. Calories coming from a grilled chicken wing are definitely a lesser amount than fat laden calories from your fried chicken. Frequently, people can certainly benefit from both methods for one set of wings. Initially, it is possible to bake them, which allows the chicken to retain its delicious juices, and then once it is actually cooked all the way through, you can actually grill them, which will certainly bring all of the marvelous flavor to the exterior of the chicken regardless of precisely what recipes you get started with.

To get the best tasting wings in this world, whether baked, fried, or bbq, you'll first and foremost have to purchase a roasting pan. Position the chicken wings inside the pan, and then place them inside of a four hundred degree oven. If the wings aren't going to be frozen, allow them to stay within the oven approximately 45 minutes, but in case they've been frozen, permit them to remain within the oven for just a tad below 90 minutes. When the meat is cooked properly all the way through, put them in your outside (or indoor) bar-b-cue or grill, then flip them every couple minutes until they're beautifully golden brown; the mildly charred skin is often the eater's favorite portion! Cooking the best quality chicken wings is definitely very straightforward.

Then, put all of your meat straight into a tightly sealed compartment with plenty of your greatest chicken wing sauce recipe, and merely shake until the chicken is completely covered! When you have little ones, let them shake the chicken; they will like to be your helper every night once they discover how enjoyable it is! When the marinade covers the chicken completely, stick them back onto your grill for only 2 additional minutes, and then enjoy! For those who are uncertain whether the chicken is cooked through totally, slice inside just one of the thicker pieces of meat. If you find any pinkish coloring, place them back again onto the barbecue grill for several more minutes. Undercooked meat could be very unsafe to eat.

When everybody enjoys a taste of your delicious chicken, they will be going to deem them the most impressive wings ever! Whether you fry them, bake them, grill them, or the three, your family and friends will be requesting your delicious chicken wings recipe in no time.

Uncover lots more tips on the subject of how to find the best chicken wings recipes and marinades. If you are like most other people, hot and spicy chicken wings are really high on your list of great foods. Get hold of fabulous fried chicken wings recipes that are ideal for almost any celebration.

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Top 3 Cracker Barrel Recipes

Cracker Barrel Chicken And Dumplings Recipe
Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits
8 servings

2 c Bisquick
2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 93 round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 13 thick, 33 round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep
surface soft and tender.

Source: Gloria Pitzer's Secret Recipes

Cracker Barrel Hash Brown Casserole Recipe
8 servings
2 pounds Frozen Hashbrown Potatoes -- thaw
1/2 cup Margarine -- melt
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Onion -- chop fine
1 can Cream of chicken soup
2 cups Colby Cheese - grate
1. Preheat oven at 350 F. Spray a 9x13 baking pan with non-stick cooking spray.
2. Gently mix in the potatoes and pour into prepared pan or dish.
3. Bake uncovered at 350 F for 35 minutes.
Source: cdkitchen.com

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on restaurant recipes? Jake introduces you to the world of restaurant recipe cookbooks on his review site!

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Why Use an Electric Skillet?

What is an electric skillet in the first place? An electric skillet is more commonly known as an electric fry pan. You could say it's like a frying pan that doesn't need heat from a separate source and has a built-in electric heating element. What makes them stand out from the usual frying pans? The answers can be found in the numerous skillet reviews by many satisfied Cuisinart skillet users which include the following:

* It's non-stick - every cooks' nightmare is when you end up having a lot of food especially during frying stuck to the bottom of your frying pans. This is usually caused by material of the pans. The pans cooking surface is made of non-stick material which means no more wasting of food and goodbye to having to soak and scrub your frying pans which saves a lot of effort.

* It's great for the outdoors - nobody likes their homes to be filled with the strong smell of fried fish or some other strong odor. If you have a stainless steel skillet, you can simply take your cooking outside and have no one having to cover their noses as you cook. Whenever you go out camping, the small electric skillet would fit in bags easily.

* It's a saver - using ovens for grills takes a lot of electricity but with an electric fry pan, you can do mini-grills anytime without worrying about your bill going up. The pan also keeps heat well so your meat stays juicy.

* It can go straight on the table - since skillets are attractive in appearance, they are good enough to go on the dining table. You use less plates plus get to serve the food nice and hot.

* It's got a glass cover - how many times have you got yourself burned from frequently opening your pans to check the food? Electric skittles come with a transparent cover-no need to keep opening, you can see how your cooking is doing right through the glass. This also saves time-the less you open the lid, the less heat escapes making your dish cook faster.

* It's perfect for special occasions - if you only have a two-plate stove, having an extra pan to cook on when you have to cook for big celebrations is a great help. Many decide to get the extra large electric pans especially for gatherings.

* It's great for frying - every one's unbeaten favorite remains to be fried chicken. The electric skillet has good heat regulation so you don't burn the food and you use less oil which is not makes fried dishes not only tastier but far healthier.

Though many kitchens opt for the microwave, the electric skillet remains to be a handy kitchen appliance and now you know why. So if your kitchen doesn't yet have this handy tool, why not check out your favorite store and join the millions who have come to love electric skillets.

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Boxty (Irish Potato Griddle Cakes)

Being of the Irish persuasion, I offer this great recipe for Boxty. Boxty is a traditional Irish dish, and has been around for many a year. I especially like this dish with butter and a dollop of maple syrup for my breakfast. I do not have the usual "required" nutritional evaluation, but in my way of thinking, I can live without it to just have the pleasure of enjoying this fine old traditional side dish.

Boxty (Irish Potato Griddle Cakes)

8 Servings (Halve this recipe for smaller families)

1/2 lb raw potato,

1/2 lb potato,mashed,

1/2 cup all-purpose flour,

1 Milk,

1 Egg,

Salt and pepper to taste

Grate raw potatoes and mix with the cooked mashed potatoes. Add
salt, pepper and flour. Beat egg and add to mixture with just enough
milk to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate
heat for 3-4 minutes on each side. Serve with a tart apple sauce: or
as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs,
fried black pudding, fried bread, fried soda bread.

An old poem says: . Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. (The accuracy of the poem is uncertain.)

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Visit his website for free recipes, articles, and many great cookbooks.

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Different Ways to Cook Fish

There are many ways to cook meat and just as many to cook fish. Some of the different ways to cook it include baking, broiling, microwaving, grilling, poaching, crockpot cooking, deep frying, and pan frying. You can also roast it, braise it, oven fry it and more.

If you only like sushi, you might not be interested in different cooking methods but if you enjoy hot, moist, succulent filets or steaks, it is worth learning about the different ways to prepare seafood.

The method you decide to use depends on what variety of fish you want to use, whether it is whole, filleted, or cut into steaks, and the kind of result you are looking for. Do you want to make a healthy recipe? Do you want to use your grill? Do you want to mix and match several different types of seafood in a stew or soup type dish?

Here are a few of the most popular cooking methods you can choose from:

Baking - One Of The Easiest Methods

A lot of newcomers to the world of such recipes decide to make baked fish recipes before attempting a pan-fried or broiled recipe. This is perhaps because baking is simple and foolproof if you follow the recipe correctly.

There is a rule for fish that states you should bake it for ten minutes per inch of thickness. Knowing such a rule is very handy, since it can mean all your oven baked fish recipes will turn out perfect, as long as you get the timings right.

If you choose baking as your cooking method, you can either bake the filets plain (well, perhaps with some butter, salt and pepper), flavor them with some kind of marinade or sauce or cook them with a breading or stuffing.

Many types of fish respond well to baking. The dry heat cooks your seafood in record time and if you have a glass oven door you can watch the dish cook to perfection.

Grilling - Few Things Beat The Smoky Taste

Grilling gives something to meat, poultry, and fruits of the sea that other cooking methods cannot match. If you enjoy the smoky flavor that a charcoal grill gives to food, you will love grilled fish recipes.

You can grill your seafood directly over the heat or use a grill basket. A grill basket is a great investment if you like to use delicate filets that would otherwise break up if you were to flip them but it is also good for cooking chopped vegetables so they do not fall through the holes in the grill grate.

Pan-Frying - Another Excellent Choice

Pan-frying is very simple and you can keep a very close eye on the food being cooked. You can use oil or butter for pan-frying and you can make the drippings in the pan into a mouthwatering sauce. There are many different recipes to choose from, if you want to use a pan or skillet to prepare your seafood recipes.

When making easy fish recipes, you might like to choose oven baked fish recipes as a good starting point. There are baked fish recipes for every palate and you can use just about any kind of fish and seasoning to make mouthwatering meals.

EasyFishRecipes.net - The Only Thing Better Than Our Recipes Is Catching Them Yourself!

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An Easy To Make Mushroom Cashew Chicken Stir-Fry Recipe

Boneless chicken is some of the most versatile meat you will ever find today. You can do so many different things with it to prepare a nice hearty and healthy dish. Whether you want to prepare the main course, a side dish, pasta or easy chicken salad recipes this type of meat is delicious. You can add different types of ingredients such as herbs, spices, fruits and vegetables to chicken to prepare various flavors and aromas that just about anyone will love to eat.

Chicken Recipes provide Economical and Healthy Meal Planning Ideas

Whether you want to cook, fry, bake, broil, poach, roast or grill chicken recipes they will provide you with the most economical and health meal planning ideas. You can prepare dishes to feed a hungry crowd whether you are feeding your family or a roomful of party guests.

Chicken is the perfect choice of meat to serve. For instance, you can use this recipe to create a delightful combination that will please just about anyone. Here you can combine the various flavors of boneless chicken breasts, mushrooms, cashews, cabbage, and onions in a bed of Chinese fried noodles. Getting the kids to eat their vegetables is much easier when you prepare by stir-frying your meal. Any dinner or party guests are sure to be surprised and delighted with this delicious blend of flavors.

Recipe for Mushroom Cashew Chicken Stir-Fry

What You Need

1 pound boneless thin sliced chicken breasts
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 Tablespoons vegetable oil
½ teaspoon salt
1 medium chopped onion
½ pound trimmed sliced mushrooms
1 small shredded cabbage
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
¼ cup soy sauce
Chinese noodles 3 ounce

How to Make It

Using a large mixing bowl add the thin sliced chicken breasts, 2 tablespoons soy sauce and the 1 tablespoon cornstarch, stir to combine and then allow it to sit for about 15 minutes.

To your stir-fry wok or a large heavy skillet or saucepan over a high heat setting, you will add 2 tablespoons vegetable oil to heat. Add the chicken slices and then stir-fry until the meat is firm and white.

Add the onions and mushrooms and then continue to stir-fry until the vegetables are tender and soft. Remove meat and vegetables from the pan after cooking and allow oil to drain from them.

Add the remaining 2 tablespoons of vegetable oil to the wok to heat. Stir in the shredded cabbage and sugar. Continue stir-frying for about 3 to 4 minutes or until cabbage is tender yet crisp.

Return vegetable and cabbage mixture to the wok to heat. Add the cashews and then toss to combine the ingredients. Add the remaining teaspoon cornstarch and the soy sauce and stir into the mushroom cashew chicken stir-fry mixture.

Cover with lid and steam for 1 minute. Uncover and stir while forming a slightly thickened sauce. Sprinkle in the Chinese noodles and then serve.

We always include chicken in our meal planning lists whether we want to make some easy chicken salad recipes or even while making a delicious chicken cordon bleu. We have many different ideas to share with you on our website, so visit us today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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