The Various Methods of Making Honey Mustard Receipe

Mustard has become an important ingredient in our daily cooking. Mustard is commonly used as condiment on meat. It is also an ingredient of barbecue sauce. Mustard is also served with Bratwurst and hot dogs
Honey mustard receipe can be made using various methods. .Honey mustard sauce is sweet and delicious. For preparing honey mustard sauce that is fat free you should have 8 parts of fat free mayonnaise. You should also have 1 part honey, 2 parts of Heinz mustard and 1 part sugar. After mixing honey, sugar and mustard together add mayonnaise. Blend and then serve it. Honey mustard sauce is used for salad dressing, for dipping fried seafood.
Honey mustard BBQ SAUCE can be prepared in the following way
You should have the following ingredients:
1 jumbo packet of  chicken parts, 6 tablespoon of salted  butter, 2 cloves of minced garlic, 1 i.e. 8oz jar of spicy brown mustard, ½ c. of apple cider vinegar, 1/3 c of honey, ½ tablespoon of  Tabasco sauce.   First sprinkle chicken with salt. In the saucepan cook garlic and butter for 5 mins. Cook them over low heat and stir frequently. Stir in honey, vinegar, mustard and Tabasco sauce. Cook the mixture over low heat for 10 to 15 mins
There is one more simple method of making honey mustard sauce. The ingredients include ½ c of honey and ½ c. of Dijon mustard. Blend all these ingredients together in a bowl with whisk. Put this mixture in refrigerator for minimum 1 hour.
Honey mustard dipping sauce can be prepared in the following way
The ingredients are1/2 c of honey. ½ c of Dijon mustard and 1 table spoon of cider vinegar. Over low heat bring the mixture to a boil. Cook for 1 minute and stir it constantly. The mixture is about 1 minute.  The sauce contains only 1 gram of fat and has no cholesterol.
Another method of preparing honey mustard sauce is taking 1c of whip salad dressing, 4 tablespoon of mustard and 2-table spoon of honey. Mix together until the mixture becomes smooth. This sauce is used in basting meat on grill.
There is one more dish in which honey mustard sauce is the main ingredient. The dish is Roast chicken with curried honey mustard sauce. To prepare this dish  take 2 whole broiler chicken breasts, 1 onion chopped, 1/3c of honey, 1 tablespoon of curry powder, 1/3 c of spicy mustard and 2 minced garlic gloves. In a small bowl prepare sauce by mixing mustard, honey, garlic and curry. Place the chicken with its skin side up in a shallow baking pan Pour the sauce over the chicken and bake it at around 350 degrees. Bake it around 1 hour.
There is one easy way for preparing honey mustard sauce. It is wonderful on salads.
The ingredients are ½ cup of Kraft mayonnaise, ¼ cup of honey and ¼ cup of mustard, 1 tablespoon of rice wine vinegar and 1 dash salt of cayenne pepper. Whisk all the ingredients together and chill.

Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Honey Mustard Receipe, Visit His Site at Honey Mustard Receipe

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Making Complete Use of a Deep Fryer in Your own home Kitchen

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To find out more about this topic, visit Deep Fryers For The Home

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Making Maryland Fried Chicken

MARYLAND FRIED CHICKEN.--Maryland fried chicken is a popular dish with many persons. As a rule, corn fritters are used as a garnish and Served with the chicken, and strips of crisp bacon are placed over the top of it. Often, too, potato croquettes are served on the same platter, a combination that makes almost an entire meal.
To prepare Maryland fried chicken, draw, clean, and cut up young chickens. Then wash the pieces and dry them with a soft cloth. Sprinkle the pieces with salt and pepper, and dip each into fine cracker crumbs or corn meal, then into beaten egg, and again into the crumbs or the corn meal. Next, melt in a frying pan chicken or bacon fat, part butter, lard, or any other fat for frying. When it is hot, place the pieces of chicken in it. Fry them until they are brown on one side; then turn and brown them on the other side. Lower the temperature and continue to fry slowly until the meat may be easily pierced with a fork. When the chicken is done, pour 2 cupfuls of white sauce on a hot platter and place the chicken in it. Then garnish and serve.
FRIED CHICKEN WITH PAPRIKA SAUCE.--Chickens that are a trifle older than those used for plain fried chicken may be prepared to make what is known as fried chicken with paprika sauce. If in preparing this dish the chicken does not appear to be tender after frying, it may be made so by simmering it in the sauce.
To prepare this chicken dish, which is tempting to many, draw, clean, and cut up a chicken as for frying. Then melt fat in a frying pan, place the pieces in the hot fat, sprinkle them with salt and pepper, and brown on both sides quickly. When both sides are brown, continue to fry the pieces until they are tender. Then sprinkle all with 2 level tablespoonfuls of flour, add 2 cupfuls of milk or thin cream, and allow this to thicken. Then sprinkle with paprika until the sauce is pink. Let the chicken simmer slowly until the sauce penetrates the meat a little. Serve on a platter with a garnish.

Find tips about growing bell peppers and growing asparagus at the Fruits And Vegetables website.

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The Secret To Making Perfect Chili Fit For A King

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.

Pan Fried Chicken

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large oninions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper.

Add 1 1/2 tsp (teaspoons) of crushed red pepper.

Add 1 TBS of salt.

Add 1/4 cup of chili powder.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)

From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries

1 6 oz. jar of green maraschino cherries

1 samll jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!

Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit!

Copyright 2004 by John Foutz All Rights Reserved

The Secret To Making Perfect Chili Fit For A King

John Foutz has been marketing quality internet products since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at it's finest. 180 mouth-watering dishes that are family tried and tested. Authentic heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com

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Chicken Biryani Recipe - Secrets of Making a Perfect Biryani

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If I ask you, "which is your favorite Indian rice recipe"?, I am sure your topmost answer will be "a biryani". Even in biryanis the most liked of all is a chicken biryani.

So here is a recipe for you to make a perfect biryani.

Ingredients required

Ingredients for marinating the chicken

* 1 Kilo Chicken on the bone cut into 12-16 pieces
* 1 cup of curd
* 1/2 Teaspoon turmeric powder
* 1 Tablespoon of ginger garlic paste
* 1 Teaspoon of coriander powder
* a little salt

Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.

Herbs, spices and condiments used are as follows

* 8 cloves
* 1 Cinnamon stick
* 6 green Cardamoms
* 2 Bay leaves
* 1/2 Teaspoon shahi jeera (caraway seeds)
* a few pinches grated nutmeg and mace each
* 1 Teaspoon Coriander powder
* 1 Teaspoon red Chili powder (to taste)
* 5-6 Tablespoon of chopped fresh mint
* 2-3 chopped green Chilies
* 4-5 chopped Tomatoes
* a whole bunch of fresh coriander leaves

For fried onions

About 8-9 medium size onions

Other Ingredients
* 500 g good basmati rice
* Oil for deep frying and 3-4 tablespoon for cooking
* 1 Tablespoon of ginger garlic paste
* 1/2 cup of milk
* a few strands of Saffron (kesar)
* Desi ghee (clarified butter) about 6-7 Tablespoons
* Cashew nuts ( a few or as many as you want)
* Raisins and almonds are optional
* Salt to taste

Deep fry the onions
While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned.

Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.

Cook the Chicken

Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.

Parboil the rice

Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire).

To boil the rice take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice.

Now boil all this for a few minutes on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done.

Strain the rice and spread it on a clean surface ( a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.

Keep all these ready

Now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.

* Chop the coriander leaves
* Boil the milk and add crushed saffron in it. Give it a stir.
* In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
* Keep some melted desi ghee aside.

Layering the biryani

Take a heavy bottom pan with a lid (non stick is best).

Take some melted ghee and grease the bottom of the pan with it. Then

* Put a layer of rice,
* Then a layer of chicken
* followed by a layer of fried onions
* then a layer of chopped coriander.

Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.

Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source.

Leave for one hour. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.

Manila Williams is the owner of http://www.creative-cooking-corner.com/ where she shares her easy, healthy and free recipes and cooking tips. If you liked this Chicken Biryani Recipe, then please visit her website to find out more tasty recipes. You will find many secrets of healthy cooking in store for you.

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MAKING mofongo with Elie TORRES

What you need: Cook bacon or salt pork and garlic dish processor olive or cooking oil deep casserole dish of vegetables or a fryer Step Three fifty-seven Peel plantains under running water to facilitate the process, cut and cut or chopped into small pieces. Step 2 Heat the vegetable oil in a frying pan (1 ½) or deep fryer to 350 degrees or until crackling hot. Step 3 Cook the pieces to cook about four minutes. It 'important thatPlantain through but not cooked hard. Remember, make the mashed mofongo. Remove the bananas from the hot oil and put them to drain on a paper towel. Step 4 Bake salt ¼ pound pork or bacon with a little salt in a saucepan. The point of this phase is to liquefy the fat and the meat is crisp. Step 5: Add three fifty-seven garlic cloves, minced 1 teaspoon soup. olive oil, vegetable oil and pork. Sauté garlic and olive oil briefly with the infusiontaste of garlic, but the smoke does not burn oil or garlic olive oil. Overcooked, bitter garlic and olive oil tends to burn if left on high heat. Step 6: Combine the banana, oil, garlic and pork in a food processor or bowl. Mash all ingredients together. Be careful when you use a food processor. Pulse the mixture until the desired consistency, as liquid mofongo is not always appetizing. Step 7 forms the pureed mixture into balls. Doballs ...

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