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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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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Beer Can Chicken Recipes - Make a Delicious Chicken Today

What the heck is beer can chicken? No, it's not chicken stuffed inside a beer can, it's actually the other way around. It's chicken propped up on a beer can (full, of course) and baked or grilled. The steam and flavor of the beer helps keep the chicken moist during cooking, and it gives it a great taste, too. So, how do you make beer can chicken? Read on for some simply great beer can chicken recipes!

Beer Can Chicken on the Electric Smoker

1 whole chicken (do not cut up)
1 can beer at room temperature
2 Tbsp. onion, chopped
2 Tbsp. red wine vinegar
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

First, turn on the smoker to preheat according to your manufacturer's directions. Wash chicken and trim off loose skin if necessary, remove giblets from inside the chicken. Season the outside of the chicken with salt and pepper. As smoker heats, open beer and drink or pour out half the can, leaving half the beer in the can. Cut off the top of the can with a can opener, being careful not to spill. Add onion, vinegar, and garlic to beer, along with salt and pepper. When the smoker is heated, place the beer on the grill rack. Carefully place the opening of the chicken on the beer can, standing up with the legs down toward the grill rack. Adjust the chicken on the can until it stands up by itself. You have to completely cover the beer can with the chicken for this to work. Smoke the chicken on medium heat for about 4 hours or until the skin is a dark tan and the internal temperature of the thigh reads 170 degrees. Allow to stand 10 minutes before carving.

Beer Can Chicken on the Grill

1 whole chicken (do not cut up
1 can beer at room temperature
2 cloves garlic, minced
1 tsp. dried rosemary
2 tsp. extra-virgin olive oil
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
Juice of 1 lemon
Freshly ground black pepper
Kosher salt

Begin preheating grill. Rinse chicken and trim off any loose skin, if necessary. Take out giblets from inside the chicken. Sprinkle salt and pepper all over the outside of the chicken. Open beer and drink or pour out half. Place remaining ingredients inside the can. Use a can opener to take off the top of the can. Balance the chicken on top of the can, making sure the can is completely covered by the chicken. You may have to move the chicken around to get it to balance on the can. Place the chicken on the preheated grill. Cook over indirect heat for about 1 1/2 to 2 hours, or until the internal temperature of the thigh is 170 degrees. Let chicken stand about 10 minutes before carving.

You can adapt beer can chicken recipes to the oven, just use the beer can to balance the chicken and place it on the bottom rack in the oven and bake like you would normally. Beer can chicken recipes are a fun way to make chicken, and the juicy, tasty results are worth it!

Wendy Pan is an accomplished niche website developer and author. To learn more about beer can chicken recipes [http://homedistillationsite.info/beer-can-chicken-recipes-make-a-delicious-chiken-today], please visit Home Distillation Site [http://homedistillationsite.info] for current articles and discussions.

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Delicious Green Bean Casserole

The green bean casserole was contrived in 1955 by Campbell Soup Company and has become a holiday special; the side dish is particularly well-liked for Thanksgiving festivities. The casseroles usually comprise of green beans, canned cream of mushroom soup or homemade cream soup, and French fried onions. Ground black pepper and/or soy sauce are at times incorporated in the recipe.

Ingredients
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Directions
1.Preheat the oven to 475 degrees F.
2.Mix the onions, flour, panko and salt in a large mixing bowl and toss. cover a sheet pan with nonstick cooking spray and consistenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.
3.Stir the onions 2 to 3 times throughout cooking. Once done, remove from the oven and set aside. Turn the oven down to 400 degrees F.
4.While the onions are cooking, organize the beans. Bring a gallon of water and 2 tablespoons of salt to a simmer in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Empty in a colander and immediately immerse the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
5.Thaw the butter in a 12-inch cast iron skillet set over medium-high heat. Put in the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to relinquish some of their liquid, around 4 to 5 minutes.
6.Combine the garlic and nutmeg and maintain cooking for another 1 to 2 minutes. Shake the flour over the mixture and mix to combine. Cook for 1 minute. Add the broth and simmer for 1 minute.
7.Decrease the heat to medium-low and put in the half-and-half. Cook until the mixture solidifies, stirring occasionally, approximately 6 to 8 minutes.
8.Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes.
9.Remove and serve right away

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How to Make Your Fried Rice More Delicious

At first of course you will need to cook your rice but be sure not to put too much water into it. If you are going to cook fried rice the following morning, it is better to have your rice cooked at night. After the rice being cooked, set aside and let it cool before putting inside your refrigerator. (It is because, it is not advisable to put it inside your ref after you get it out of the stove, its obviously not appropriate!)

The following morning, prepare all the needed ingredients. To keep it simple, prepare a clove of garlic, two pieces well beaten egg, green peas and carrots (you can add a chopped onion leaves). It is better if you have a left-over foods like fried chicken, or any other cooked meat you have inside your ref.

Pan Fried Chicken

Pre-heat the pan and put a minimum amount of cooking oil. Cook the scrambled egg until done, remove from the pan. let it cool and slice into squares. Next, put the left-over meat in the pan, (as if you are frying them) and when it is done, remove again from the pan and chopped or removed the bones of the meat and get only the meat.

Don't remove the oil where the egg and meat are cooked to make your fried rice taste good. Chop the garlic very well, and put it in the pan with the used oil to remain the taste of the egg and meat.

Set the fire on low, put the garlic and make it until brown, put the desired amount of salt in the garlic while continuously stirring. Before putting the cooked rice, make sure to pressed it by your hand and have it into bits. Then put the rice in the pan, continue to stir and put all the remaining ingredients.

Have it with fried fish and a cup of coffee! Enjoy the rest of the day!

How to Make Your Fried Rice More Delicious

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2 Delicious Fried Rice Recipes

In Asian countries, it is common to leave the rice cooker on all day and to ensure that there is always a bowl of cooked rice available anytime of the day. To make sure the rice is still tasty even when it's been sitting a while, they tend to fry the cooked rice - It's a great way to use up other leftovers too.

Let's take a look at two easy friend rice recipes today.

Pan Fried Chicken

Creamy Fried Rice with Bacon and Mushrooms:

- 4 cups of rice, cooked or uncooked
- 3.5 oz of bacon
- 7 oz of mushrooms
- 1 cube of chicken consomme
- 3 slices of Danish cheese or 3 tbsp cream cheese
- Salt, oil
- 2 garlic cloves

Preparation:

Crush the garlic and fry in a little oil along with some sliced mushrooms and diced bacon, until everything is nicely toasted.

Add 8 cups of water, halving the amount if you started with cooked rice. Don't the consomme and salt now, too. Simmer the rest of the water has boiled away. Add the cheese lastly before you turn the flame off, and allow it to melt, stirring it in. Serve~

Russian Rice:

With a name like that, who wouldn't be curious. Check out the list of ingredients and decide if this is right for you! Personally, I love it!

- 9 oz of minced pork
- Rice
- 1 can of fried tomatoes
- Cayenne Peppers
- 1 tbsp of oilve oil
- Salt and spaghetti spices
- 1 cube of chicken consomme
- Some Cognac (!)

Preparation:

In a separate pan, measure out 6 cups of water and boil, adding salt and the chicken broth.

Separately, wash 3 cups of rice (uncooked!) and fry them until they harden. Add to the boiling water. Simmer until the rice is done and the water evaporates, which should be about 20 minutes.

Separately, fry the meat and spices; when the meat changes colour add a dash of cognac. Add the tomato and cook over a low flame. When the tomatoes and juices start to boil, add the rice and mix thoroughly.

I'm not sure the origin of the name Russian Rice to be honest, but perhaps it used to be made with Vodka and not cognac.

2 Delicious Fried Rice Recipes

There's even more rice recipes at this website.

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Delicious Chicken Biriyani

Biriyani is a dish that comprises of Meat and Rice, layered and cooked together with some spices... It is derived from the Persian word 'Birian' which means roasting before cooking.

This very tasty dish has its origins in Arabia or Persia. The story goes that the nomads and the tribals carried some dried meat and rice with them during their travels, and they layered the rice and the meat and added some dry herbs and nuts and let it simmer on a wood fire for sometime and then buried it under the sand for a few hours, after which the dish was ready. It was a fairly simple form of preparing biriyani those days, making use of nature and her resources.

Pan Fried Chicken

Biriyani has taken many different forms since then, and gone on to become a gourmet dish, that has been evolved and finetuned to such an extent, that now one comes across at least 50 varieties of biriyanis. I may be wrong there, as the number may be greater.

Biriyani has Rice and Meat as its basic ingredients. The rest of the ingredients, the spices that go into it vary.

Hyderabad in India is known as the Biriyani capital of the world. There are mind boggling varieties of Biriyanis prepared here at different restaurants. Some of those recipes are closely guarded by restaurants and families, as they have been handed down through several generations. The Mughals brought Biriyani with them when they invaded India. It is one of the many influences that came to India with the Mughals and became extremely popular here and further evolved. It also took on some local flavors to suit the spice loving Indians...

A good Biriyani consists of perfectly cooked meat and the right blend of herbs and spices, cooked together with the rice. The Rice and Meat is never mixed while cooking. They are both cooked separately. The final stage of the preparation consists of layering the two alternatively and generally cooked either in an oven or on traditional wood fire, using gentle heat. One is careful not to mix the Biriyani even while serving.

Here I am going to share my recipe which I have tried to simplify to my own practical needs. I remember the good old times during my childhood when the preparation for Biriyani began early in the morning in my Ancestral house, with the men folk chasing the Chicks ( for Chicken Biriyani) or the livestocks or Mutton Biriyani and the dish was prepared on coal fire. Whereas now things are simplified, I go to the supermarket for the Meat and the other ingredients and I use the rice cooker to make the Biriyani and, find it tastes no different from what the other more complicated forms of Biriyani's tasted.

Ingredients:

Basmati Rice 3 and a 1/2 cups washed and soaked in water for 2 hours
Meat or chicken 500 gms, cut into medium sized pieces
Onions 4-5 sliced
Tomatoes 2 large sliced
Yogurt 1 cup
Ginger and garlic paste 1 tb sp
Gharam Marsala powder 2 tb sp
Red chilly powder 1 tsp
Turmeric powder a pinch
salt to taste
Ghee 1 cup
Clove, cinnamon, nutmeg and cardamoms

For the Green Marsala paste:
~~~~~~~~~~~~~~~~~~

Mint leaves a bunch
Coriander leaves a bunch
Green chillies 4-5 or more if needed
A small piece of ginger and 5-6 garlic flakes
Grind the above into a fine paste
A few strands of Saffron soaked in a quarter cup of milk

Method of Preparation:

Drain the rice. In a large frying pan or wok heat 4 tablespoonfuls of Ghee and fry the rice till slightly crisp, add the cloves, cinnamon, crushed whole cardamoms, nutmeg gratings and transfer the rice to a rice cooker and add 5 cups of water and enough salt. Leave it to cook.

Slice 3 onions into fine long pieces, and fry with some ghee till very crisp and brown and keep aside.

Marinate the meat with the gharam Marsala, turmeric powder, chilly powder and yogurt and the ginger garlic paste. Pressure cook with green chillies, coriander leaves and the tomatoes.

In a frying fan heat some ghee and fry the rest of the onions, add the ground green Marsala paste, and mix well. Let it simmer for a couple of minutes after which transfer the contents from the cooker. Let the meat mixture simmer for a couple minutes or until the gravy becomes thick and well blended.

For layering:

Now we need to assemble the various ingredients together. In the Rice cooker spread a little ghee and a layer of Rice, and pour a little of the saffron milk on top of the rice, then a layer of the meat curry, and finally sprinkle some fried onions. Repeat this process, finally sprinkle onions on the top and cook for 5-6 minutes, and the Briyani should be ready by then.

It is generally served with Raita prepared with Raw onions, Tomatoes, Cucumber and Yogurt, mixed with some chopped fresh Coriander leaves and Green Chillies.

Summary: It is a lovely dish that tastes great.

Delicious Chicken Biriyani

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Beer Can Chicken Recipes - Make a Delicious Chicken Today

What the heck is beer can chicken? No, it's not chicken stuffed inside a beer can, it's actually the other way around. It's chicken propped up on a beer can (full, of course) and baked or grilled. The steam and flavor of the beer helps keep the chicken moist during cooking, and it gives it a great taste, too. So, how do you make beer can chicken? Read on for some simply great beer can chicken recipes!

Beer Can Chicken on the Electric Smoker

Pan Fried Chicken

1 whole chicken (do not cut up)
1 can beer at room temperature
2 Tbsp. onion, chopped
2 Tbsp. red wine vinegar
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

First, turn on the smoker to preheat according to your manufacturer's directions. Wash chicken and trim off loose skin if necessary, remove giblets from inside the chicken. Season the outside of the chicken with salt and pepper. As smoker heats, open beer and drink or pour out half the can, leaving half the beer in the can. Cut off the top of the can with a can opener, being careful not to spill. Add onion, vinegar, and garlic to beer, along with salt and pepper. When the smoker is heated, place the beer on the grill rack. Carefully place the opening of the chicken on the beer can, standing up with the legs down toward the grill rack. Adjust the chicken on the can until it stands up by itself. You have to completely cover the beer can with the chicken for this to work. Smoke the chicken on medium heat for about 4 hours or until the skin is a dark tan and the internal temperature of the thigh reads 170 degrees. Allow to stand 10 minutes before carving.

Beer Can Chicken on the Grill

1 whole chicken (do not cut up
1 can beer at room temperature
2 cloves garlic, minced
1 tsp. dried rosemary
2 tsp. extra-virgin olive oil
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
Juice of 1 lemon
Freshly ground black pepper
Kosher salt

Begin preheating grill. Rinse chicken and trim off any loose skin, if necessary. Take out giblets from inside the chicken. Sprinkle salt and pepper all over the outside of the chicken. Open beer and drink or pour out half. Place remaining ingredients inside the can. Use a can opener to take off the top of the can. Balance the chicken on top of the can, making sure the can is completely covered by the chicken. You may have to move the chicken around to get it to balance on the can. Place the chicken on the preheated grill. Cook over indirect heat for about 1 1/2 to 2 hours, or until the internal temperature of the thigh is 170 degrees. Let chicken stand about 10 minutes before carving.

You can adapt beer can chicken recipes to the oven, just use the beer can to balance the chicken and place it on the bottom rack in the oven and bake like you would normally. Beer can chicken recipes are a fun way to make chicken, and the juicy, tasty results are worth it!

Beer Can Chicken Recipes - Make a Delicious Chicken Today

Wendy Pan is an accomplished niche website developer and author. To learn more about beer can chicken recipes [http://homedistillationsite.info/beer-can-chicken-recipes-make-a-delicious-chiken-today], please visit Home Distillation Site [http://homedistillationsite.info] for current articles and discussions.

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Golden Delicious Fried Salmon

Salmon is a tasty and versatile meat that can be prepared in a wide variety of ways. Those looking to remain totally heart smart can enjoy baked salmon with steamed vegetables and rice and a delicious and healthy meal, but salmon can also satisfy those craving something a little worse for the heart and good for the soul. Fried salmon is a wonderful dish that is hearty, satisfying, and tasty. Fried salmon can be added to salad, pasta, or be featured as the main entrée with vegetables, rice, or potatoes to accompany it. The best part is that it is easy to learn how to fry salmon.

One great Asian style recipe for frying salmon starts with getting your hands on some nice salmon fillets; fresh wild salmon is the surest way to achieve the best flavor possible. After cutting the salmon to the desired size, marinate the meat in salt, pepper, garlic, ginger, sugar, rice wine, and sesame seeds for about three hours. Once they are done marinating, cover the pieces in Asian style bread crumbs because they are finer and more delicate. Bring oil to a medium heat in a skillet and deep fry the salmon to a nice golden brown. This recipe offers rather simple, straight forward instructions on how to fry salmon.

Pan Fried Chicken

If deep fried salmon is not the kind of meal you are looking for, pan-fried salmon is another great option. Pan-frying salmon is possibly the easiest way to prepare a delicate and pleasing meal. After selecting some fine salmon fillets, allow them to come to room temperature about ten minutes before cooking. Season the salmon with salt and fresh ground black pepper while the oil heats over low to medium heat in a skillet. When you are ready to place the salmon in the skillet, bring the heat up to a medium to high level and put the salmon into the pan. If you choose to leave the skin on then place the fillet skin-side up and cook until the other side is a lovely golden brown. When this color is achieved after four minutes or so, flip the filet over and cook until the skin is nice and crisp. The whole cooking process takes less than fifteen minutes and the flavor is remarkable. For cooking novices and veterans alike, this is one of the best ways of how to fry salmon.

Golden Delicious Fried Salmon

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2 Delicious Fried Rice Recipes

In Asian countries, it is common to leave the rice cooker on all day and to ensure that there is always a bowl of cooked rice available anytime of the day. To make sure the rice is still tasty even when it's been sitting a while, they tend to fry the cooked rice - It's a great way to use up other leftovers too.

Let's take a look at two easy friend rice recipes today.

Creamy Fried Rice with Bacon and Mushrooms:

- 4 cups of rice, cooked or uncooked
- 3.5 oz of bacon
- 7 oz of mushrooms
- 1 cube of chicken consomme
- 3 slices of Danish cheese or 3 tbsp cream cheese
- Salt, oil
- 2 garlic cloves

Preparation:

Crush the garlic and fry in a little oil along with some sliced mushrooms and diced bacon, until everything is nicely toasted.

Add 8 cups of water, halving the amount if you started with cooked rice. Don't the consomme and salt now, too. Simmer the rest of the water has boiled away. Add the cheese lastly before you turn the flame off, and allow it to melt, stirring it in. Serve~

Russian Rice:

With a name like that, who wouldn't be curious. Check out the list of ingredients and decide if this is right for you! Personally, I love it!

- 9 oz of minced pork
- Rice
- 1 can of fried tomatoes
- Cayenne Peppers
- 1 tbsp of oilve oil
- Salt and spaghetti spices
- 1 cube of chicken consomme
- Some Cognac (!)

Preparation:

In a separate pan, measure out 6 cups of water and boil, adding salt and the chicken broth.

Separately, wash 3 cups of rice (uncooked!) and fry them until they harden. Add to the boiling water. Simmer until the rice is done and the water evaporates, which should be about 20 minutes.

Separately, fry the meat and spices; when the meat changes colour add a dash of cognac. Add the tomato and cook over a low flame. When the tomatoes and juices start to boil, add the rice and mix thoroughly.

I'm not sure the origin of the name Russian Rice to be honest, but perhaps it used to be made with Vodka and not cognac.

There's even more rice recipes at this website.

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Delicious Deep Fried Food Tips

The words "deep fried" might strike fear into some people but, to be honest, there is nothing wrong with enjoying deep fried food occasionally. Your doctor would never advise you to deep fry every meal but sometimes a country fried chicken recipe or a bowl of French fries makes a satisfying treat.

Which Oil to Use

Pan Fried Chicken

You should use oils with high smoke points when deep frying. Examples of these include canola, safflower, sunflower and peanut oil. A heavy, deep pan is best, if you don't have a deep fryer, and you should pour the oil into the pan, stopping two inches before the top because it will bubble up when you add your food.

Prepare the country fried chicken or the food to be deep fried and make sure it is dry. You can coat it in breadcrumbs or flour or drain it on paper towels. It is very important not to add wet foods to hot oil. Oil and water do not mix and adding water to hot oil can make it explode. If the oil catches fire, you should cover it with a cookie sheet or pan lid, so have one nearby and perhaps a fire extinguisher too. Never throw water on to an oil fire!

Heating the Oil and Frying the Food

Heat the oil to about 365 degrees F. A deep frying thermometer is very useful for this. If you do not have one, drop a bread cube into the oil. If it browns in one minute, the oil is the correct temperature for deep frying.

Add the food without crowding the pan and watch it while it fries. You might need to turn the heat up or down as your food cooks. When the food is golden brown, it is done, and you can remove it with a slotted spoon. If you are frying your food in batches, you can keep the cooked food warm in an oven heated to 200 degrees F until everything is ready.

Some people claim that they reuse their cooking oil and the food tastes fine but the truth is that it starts to break down from the heat, forming trans fatty acids, so it is best to use it once and then let it cool and discard it.

Recipe for Deep Fried Cheese Sticks

You will need:

1 lb mozzarella cheese sticks 1/3 cup cornstarch 2 beaten eggs 1 1/2 cups Italian seasoned breadcrumbs 1/4 cup water 1 quart oil, for deep frying 2/3 cup all purpose flour 1/2 teaspoon garlic salt How to make it:

Combine the breadcrumbs and garlic salt in one bowl, the flour and cornstarch in another bowl and the eggs and water in a third bowl. Heat the oil in a big, heavy pan to 365 degrees F.

Dip the cheese sticks in the flour mixture, then the egg and water mixture and finally the breadcrumbs. Fry them for half a minute or until they are golden brown. Drain on paper towels and serve them hot.

Delicious Deep Fried Food Tips

Deep frying is easy and you can make really delicious recipes like country fried chicken recipe with this cooking method. For the flavor of deep frying without the fat or calories, what about oven frying? Oven fried chicken recipe tastes just like deep fried chicken.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Easy Chicken Breast Recipes - Quick & Delicious

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Quick chicken breast casserole is very popular in European & Asian countries. These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that easy chicken breast casserole.

Chicken Breast Casserole Recipe

Ingredients:

~6 skinned and boned chicken

~Garlic

~Salt

~Pepper

~3 eggs

~1 packet of bread crumbs

~1 cup of milk

~Butter

~2 small cans of mushrooms

~1 lb of mozzarella cheese

Chicken Breast Casserole Instructions:

Mix up the milk and eggs and let chicken in the mixture. Put them in the refrigerator for about 25-35 minutes .After that put the cover the chicken pieces with the bread crumbs accompanied with the seasonings and parmesan cheese.

Heat the butter on fire until brownish color .Paste butter in the casserole from top to bottom. Place the chicken in layers covered with cheese and mushrooms.

Keep filling it with layers until the dish is full .Let it bakes uncovered at 200 degrees for an average of 25 to 30 minutes.

Tips: prepare the dish one night before for better taste and let it until cook, this will flavor it.

Serve: 6 people

Vidalia Sweet Onion Chicken Breast Casserole recipe

Ingredients:

~1 large piece of chicken breast

~2 tablespoon of vegetable oil

~2 medium-sized potatoes sliced and peeled

~2 medium-sized Vidalia sweet onions, sliced and peeled

~1 (10 3/4 Oz) can of cream of mushroom soup, (undiluted in paprika)

Vidalia Sweet Onion Chicken Breast Casserole instructions:

cook the breast in oil until brownish and remove the excess oil on the chicken by a piece of paper towel .In a 1 1/2 guard casserole put some oil .Place the potatoes at the bottom then layer onion and at the top of the mushroom soup.

Smoothly place the chicken breast on the soup and shower it with paprika .Tightly cover and bake between 340 and 355 degree for one hour.

Serves: 2 people

Fried Chicken Breast

Ingredients:

~ 1 Egg white (beaten lightly)

~ 1/2 teaspoon of Salt

~ 4 Chicken breasts (skinned)

~ 1/2 teaspoon of Onion powder

~ 1 cup of Bread crumbs

~ 1 teaspoon of Parsley

~ 1/4 cup of Non fat yogurt

~ 1/2 teaspoon of Garlic powder

~ 1/4 cup of Flour

~ 1/2 teaspoon of seasoning salt

In a pie plate, mix all the dry ingredients then put the flour, yogurt and eggs white in a separate pie plate.Drop the chicken in the yogurt then in flour the in egg white. then roll the piece of chicken in the bread crumbs and please verify that all part are well covered .put on the baking pan sprayed with pam. Bake the whole at about 390 degree and 420 degree for a maximum time of 1 hour.

Serve: 1 people.

Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info/ so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: [http://secretrecipesdy.info]

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Three Delicious Recipes for Celery

Celery seems to be a unanimously unglamorous vegetable. It's as cheap as the common spud and sold year round. Its not ignored, indeed there's barely a kitchen that it doesn't pass through on its way to forming the base of stews and braises, but is its deliciousness often fully engaged with? Stripped of its tough outer stalks its heart has no less to say than an artichoke - sweet, creamy, nutty and a textural joy. It's this time of year when the good stuff seems happiest coming out of the soil and it's well worth tracking down that good stuff and giving it a stage to swagger.

Celery and cream

Using all the stalks but not the heart, trim them of their leaves and peel the outside of the bigger stalks with tough stringy skins (well worth holding on to for a if there's a stock on the horizon). Blanch them in a big pot of salted, boiling water just for half a minute to a minute, to help tenderise them, and shock them in iced water. Then over a fire or a griddle pan grill them until well charred. Slice into thirds lengthwise. Smear a spoonful of thick yellow cream onto a plate and pile some celery alongside it. Serve as is or with some fried chicken livers.

Oxtail, celery and fried bread

Have your butcher chop your oxtail into 1 inch pieces. There tends to be too much fat in proportion to meat on an oxtail, so you can trim some off, render it and use it to fry the bread. Season your oxtail generously with salt and pepper and a little flour.

Fry to mahogany brown on all sides in a violently hot pan. In a pot sweat down lots of finely diced onion, carrot and celery with olive oil until its completely tender - almost a mush - this will then take charge of the stews textural body. Add some bay and a bundle of herbs (heavy on the thyme). Then pour in lots of white wine, let it simmer for five minutes or so to banish the bitter alcoholic aromas.

Then pop in the oxtail and a little light broth or water. Check for seasoning. Bring it gently to a tremble, lid on and into an oven of 120 degrees. It'll be ready when the meat falls from the bone with a mere nudge - 5-7 hours. Pop you nose in every now and then, check for tenderness, see if you need to adjust the oven temperature and give it a stir to let the fat circulate through the meat rather than all rendering, rising and staying at the top. When it's an hour of or so.

Sizzle some crushed coriander seeds in some rapeseed or olive oil. Then add some celery sliced at an angle, fairly thin but still with some bite. Season and fry for a minute or two then add to the stew for the home stretch. As with any long-cooked stew, a day or two in the fridge once cooked will play an important part in it's becoming. Just before that, while its still warm is the best time to take the meat of its bone. When ready to serve, slice some sourdough bread, taking the crust off, and fry in your oxtail dripping (or goose/duck/pork fat) until golden. Heat the stew up gently and ladle on top of a couple of slices of the fried bread each. Garnish with, celery heart and parsley sliced thin, grated horseradish and lemon peel.

Poached Halibut, celery heart and chervil

Halibut are some of the biggest of Neptune's bounty - from around these shores - that find their way to the fishmongers stalls, its gets up to six feet in length. Fishmongers tend to take off and throw out their wings, head and tail and sell them in more manageable steaks, which have a tendency to dryness. Ask sweetly and they'll likely be yours for next to nothing.

They'll make a very special stock - and the meat that you prize from them is gelatinous and tender. In a pot sweat some onions, celery and fennel with some coriander seeds and a bundle of herbs (thyme, parsley stalks and bay). Fill your pot with half white wine half water and let simmer for twenty minutes. Check the seasoning and bring it to a consistent temperature that's just below a simmer. Poach the halibut until its tender through to the bone. Take it out and when cool enough to touch work away at taking all the meat you can off the bone. The wings are especially picky, sticky work. If you're happy enough with your yield I'd recommend a spot of cheek scoffing - scooping one out with a spoon and adding a very little bit of flakey sea salt. It arguably beats the thrill even of a roasted chicken's oyster. Pop the bones back into your pot and let simmer away gently for half an hour more. In that you'll have a rich seasoned broth that's the perfect base for a chowder.

With the halibut in a mixing bowl, add celery heart (sliced to something like matchsticks) and leaves (only the yellow ones), some capers, boiled egg(s) cut into quarters, chervil (kept in fairly big pieces), dress lightly with some fruity (rather than course and prickly) olive oil, some flaky sea salt and just a whisper of acid - in the form of lemon juice

This article is part of The Mutation, an Irish arts and culture blog. The Mutation is the voice of http://www.mutantspace.ie, an online arts co-operative, based in Ireland. We publish articles on everything from music to visual art, theatre to food, book reviews to websites and travel to fiction.

We're always interested to hear what you have to say so if you have something to contribute email admin@mutantspace.ie The Mutation is a free publication and can be found @ http://themutation.com

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Italian staples - a delicious recipe for baked polenta

Polenta is typically Italian, although its popularity slowly but surely the United States and the rest of Europe. This ingredient is made with ground corn flour. The cornmeal is boiled in water and finely ground or coarse. Can be made with white or yellow cornmeal. Traditional polenta should be boiled for one hour and moves all the time.

There are some "fast food" variety on the market today, but that the world has no time (orPitch!) Standing on a hot stove for so long. The Quick Cook Art does not taste good as the original type, but if you use it to make a recipe, such as bread, baked polenta, it will be OK.

Top polenta with meat, fish, poultry, cheese or vegetables. It may surprise you to know that this tasty ingredient is increasingly prevalent in Northern Italy as pasta, so if you thought Italians were eating mostly pasta and pizza, you should enjoy this interestingIngredients for themselves. It 'also known as Slovenia, Mexico, Romania and Switzerland. It tastes a bit 'like porridge. Grits are made from corn and grain white chemically treated before being ground.

Polenta is a night in the refrigerator, then you can cut into squares and fry or bake. You can also cut in half and stuff them. And 'lighter than corn bread and goes well with boiled meats. You can also use it to make pizza, rather than a classicPizza crust recipe, and how the dough is set.

The following recipe is enough for six people and the delicious bread is cut in half and stuffed with cheese, basil, salami, tomatoes and olives to make a tasty meal indeed. You can substitute ham, sausage, if you prefer.

What you need:

2 tablespoons chopped fresh parsley
8 cups chicken broth
2 cups polenta
04/03 02:01 More Cup grated Parmesan cheese
2 tablespoons freshBasil
04:03 Cup mozzarella
24 thin slices of salami
2 ounces butter
Cup chopped black olives 04:01
Cup chopped dried tomatoes 04:01

How-to:

Bring chicken broth to boil in a large pot and slowly whisk in the polenta. Reduce the heat to a boil and cook for fifteen minutes, or until very thick. Keep stirring the mixture while cooking. Remove pan from heat and add the parsley, butter and half cup of Parmesan cheese. Let the mixturelet cool slightly, then press a glass bowl and let cool to room temperature.

Refrigerator overnight or for several hours until firm. Turn the hull and cut in half. Place the bottom half in the bowl. Arrange the slices of salami on top, then add the black olives and chopped tomatoes. basil, mix with remaining Parmesan and mozzarella, and half of the spread of cured meats, olives and tomatoes.

Restore the top half of breadand sprinkle the basil and remaining cheese mixture on top. Bake at 400 degrees F for half an hour or until hot. The summit should be crispy and golden brown. If not, you can fry the polenta bread for a few minutes. Cool slightly and serve warm.

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Two delicious Thanksgiving side dishes

My family goes to my house all the parents thank you for a wonderful dinner at home with my mother. One of my favorite dishes my mother used to be Sweet Potato Casserole. The reason why I used to say "will, every year my mother, because I can do what you and I and this brings me to another plate, put a bowl.

My mother is an assistant in an elementary school and is one of the sweet potato casserole dishes in a potluck of another employee. My mother loved him so muchgot the recipe a lot and everything you need with thanksgiving. It 'more like a plate of desserts.

The fruit salad cranberry recipe I am also a staff potluck found my school where her mother works. And 'sweet and tart, delicious and very simple, which is a great Thanksgiving! I hope you find your table, try this year.

Sweet Potato Casserole
Serving Size: 8

Two 16 oz cans sweet potatoes
04:01 cup butter
04:03 cup sugar
V. 2.1 teaspoon salt
2 eggs
02:01 cup milk
1 teaspoon of tea. Vanilla

Trim:
1 cup brown sugar
04:01 cup butter
2 v. tea. Cinnamon
04:01 cup flour

potatoes from heat and drain. Mash with remaining ingredients and mix well. Pour into ungreased 9 "square glass baking. Pan. Mix all ingredients until crumbly topping on potatoes and bake at 350 degrees for 40 minutes allotted.

NOTE: May the day before and refrigerated before baking.
Happy Kitchen -Mom

Cranberry Fruit Salad

12 oz package of fresh blueberries
one pieces, 20 oz pineapple, drained
1 cup sugar
1 pkg. miniature marshmallows
12 oz container mounted topping

For Cranberry food processor and chop finely, sugar and drained pineapple and mix until smooth. blueberry compound Put in a large bowl and stir in whipped topping and marshmallows.

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How to make your most delicious fried rice

The first course you need to cook rice, but be careful not to put too much water in it. If you go in the morning to cook fried rice, which follows, it is best to have the rice cooked in one night. After the rice is cooked, remove and cool in the fridge first. (It is, as it is not advisable to put the ref in once you get the oven, its test is not suitable)

The next morning, prepare all necessary measuresIngredients. In short, put a clove of garlic, two pieces of well-beaten egg, peas and carrots (you can create a chopped onion leaves). And 'better if you left, rather than foods like fried chicken, or any other cooked meat you have in your ref.

Preheat frying pan and a minimum amount of cooking oil. Cook scrambled eggs until cooked, remove from pan. Cool and cut into squares. Next put the meat left in the pan(As if they RFI) and when it is finished, the pan again and crushed or removed from the bones of meat and keep only the meat.

Do not remove the oil, where the eggs and meat is well cooked, fried rice to your taste. Chop the garlic fine and place in skillet with oil, the meat remains one of the taste and the egg.

Turn on low heat, place the garlic and return it to brown, the desired amount of garlic salt duringconstant agitation. Before the rice is cooking, make sure you hold her hand and pieces. Then the rice in the pot to sell, continue to mix and put all other ingredients.

with fried fish and have a cup of coffee! Enjoy the rest of the day!

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Congratulations - celebration with delicious menus and recipes!

America loves to celebrate and what better way to get the congratulations for the realization of all say that the fun party. If the goal was big or small, some can be as much fun as a visitor.

The first step is to say, congratulations to a friend or family member is fixed at a date and time with the guest of honor. Then it is time to plan menus. Celebratory Cranberry Martinis, Good Luck Lemon Lime Chicken, Chips Jolly Good Fellow "and" Hooray HeavenlyCake. They have a variety of alcoholic beverages available for guests of all ages to enjoy. Beer can also call for adults consume.

Say congratulations, by Good Luck Lemon Lime Chicken is simple. Top sorting from 2 to 4 boneless chicken breasts, cut into strips 1 green pepper, 1 red pepper, in strips, sliced 2 med. Onion, cut into strips 6-8 rather large mushrooms, cut into slices 1 lemon, 1 / 2 lemon, 1 / 4 c. White wine and garlic powder. Next chicken cut intoBands. Marinate in lime juice for 15 minutes. All with garlic powder and get 10 minutes. In the meantime, go ahead and fry the onion until glossy. Add the peppers and mushrooms. Cook until crisp, bring to boil. In another pan, fry chicken strips in butter or oil very quickly, stirring until the chicken is white all the time. Reduce heat, lemon juice and wine. Combine chicken with vegetables. Mix and serve over linguine or rice. This court6 to 8 people.

No matter what you say to someone, happy birthday in a party for all guests to remember.

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