Grilling your favorite asparagus over the flame is one of the good options on how to prepare it and is a very simple process. It only takes a few minutes and you do not need a lot of ingredients.
MATERIALS NEEDED IN PREPARING ASPARAGUS
The materials needed are ten asparagus spears, three to four tablespoons of butter or olive oil for a healthier option, salt, black pepper, spices to taste like cumin or garlic salt, cutting board and aluminum. Place a portion of foil exactly 1 ft. square on the table. Put one tablespoon of butter in the middle of tinfoil (or one tablespoon of olive oil).
Place the asparagus spears under running H2O if it is not grown organically. Remove excess H2O by shaking the spears and place it on the chopping board. Divide it into 2 portions off by cutting the base of each asparagus. Chopped off the white, hard tips from each vegetable. Place the discards directly in the trash bin. Put the trimmed vegetables above the butter oil on the foil. Use pepper to enhance the flavor of the spears.
For ten asparagus spears, use a single pinch of pepper and two pinches of iodized salt. You also have the option to use different kinds of spices like oregano depending on your taste since this type of vegetable copes well with different kinds of flavor. If you have picked butter, divide it into little portions. Place it above the flavored asparagus and remember to spread it carefully. If you have picked olive oil, use a tablespoon to sprinkle the oil above the asparagus.
Fold both sides of the tinfoil to lock the asparagus to create a square shape. Check each side if it is folded securely so that the vegetables will not be half-cooked. Leave some breathing space for your spears but it should not be too much. Carefully put the foil over the grill. It should not be place on the center to avoid it from being overcooked. If you want your spears to be firmer, grill it for just four to six minutes.
If you want softer vegetables, grill it for seven to nine minutes. Use tongs to gently shake the foil as it grill over the fire to mix the butter with the different spices so that the spears can better absorb it. You can directly serve it in your dinner table after removing the foil from the grill.
GRILLING THE ASPARAGUS SPEARS DIRECTLY OVER THE GRILL FLAME
Remember to pick bigger spears so that it will not fall between the spaces of the grate. Remove the white, hard parts of the vegetable. Mixed 4 tbsps. of butter, pepper, salt and other spices in a plate. If you have a lot of preparation time, let the vegetables soaked in the mixture for about twenty minutes.
Use tongs to place each asparagus vertically over the grill. Avoid placing it directly on the flame to avoid it from being overcooked. Grill it 4 minutes on both sides until it becomes soft. Use tongs to remove it from the grill and let it cool down before serving to your love ones.
Showing posts with label Food And Drink. Show all posts
Showing posts with label Food And Drink. Show all posts
How to make Dutch pancake
There are few people that don't enjoy a pancake every now and then, though for many, it is a daily thing. But they do vary in style depending on where you are; in France or Belgium they are crepes; very thin delicate affairs. Whilst in the States, they are think and decadent. Here's an easy Dutch pancake recipe for you to try. The pancake is almost the national dish of the Netherlands, and they have become quite well known for it over the years. Though they are different from those that many are used to; being something more closely resembling an Italian pizza.
A traditional Dutch pancake recipe would call for rather large pans and kitchens, (they are that large), but it is easy enough to scale them down for home use. This one is good for two or three for the family to enjoy. Basically, there are only three ingredients that are needed; Milk, a half pint, a good sized egg, and one twenty five grams of plain flour. The egg and flour should be soundly beaten, and then the milk added slowly to create the mix. A skillet, or something similar should be well heated, (until smoking preferably), and then a little oil introduced to coat the pan. This too should be warmed for a few moments to get heat into it.
With a ladle, a third of the batter mix should be poured into the pan, and cooked until the brown on the one side. Once done, the pancake should be turned or, flipped for those that think they can. Less time will be needed to cook the second side, and once done, should be immediately removed from the heat. However, it is important to keep it warm whilst the others are being prepared, and then it is just a question of what to serve. Savory styles with meats are good, and these are great with a salad. However, often they are covered in sweet and sticky things. Poedersuiker (icing sugar) and stroop (treacle type syrup) being particularly favored. Brown sugar with lemon juice is also a good one to try.
Essentially, a Dutch pancake recipe is only limited by what is to hand, or what people fancy. There are no hard and fast rules. If you are ever in the Netherlands, do not miss the chance to visit one, (or more), of the many Pannenkoekenhuizen, (specialized pancake stores). These each have their own house specialties, which vary from store to store, and makes for wonderful eating.
A traditional Dutch pancake recipe would call for rather large pans and kitchens, (they are that large), but it is easy enough to scale them down for home use. This one is good for two or three for the family to enjoy. Basically, there are only three ingredients that are needed; Milk, a half pint, a good sized egg, and one twenty five grams of plain flour. The egg and flour should be soundly beaten, and then the milk added slowly to create the mix. A skillet, or something similar should be well heated, (until smoking preferably), and then a little oil introduced to coat the pan. This too should be warmed for a few moments to get heat into it.
With a ladle, a third of the batter mix should be poured into the pan, and cooked until the brown on the one side. Once done, the pancake should be turned or, flipped for those that think they can. Less time will be needed to cook the second side, and once done, should be immediately removed from the heat. However, it is important to keep it warm whilst the others are being prepared, and then it is just a question of what to serve. Savory styles with meats are good, and these are great with a salad. However, often they are covered in sweet and sticky things. Poedersuiker (icing sugar) and stroop (treacle type syrup) being particularly favored. Brown sugar with lemon juice is also a good one to try.
Essentially, a Dutch pancake recipe is only limited by what is to hand, or what people fancy. There are no hard and fast rules. If you are ever in the Netherlands, do not miss the chance to visit one, (or more), of the many Pannenkoekenhuizen, (specialized pancake stores). These each have their own house specialties, which vary from store to store, and makes for wonderful eating.
How To Choose The Best Lobster
Lobster, lobster recipes, lobster tails, maine lobster, soft shelled lobsters, green lobsters, and red lobsters. The choices seem endless when it comes to lobsters. But hard core aficionados have stated again and again that all it takes is a little know-how and the most simple and practical solutions to fully enjoy this king crustacean. Below is a simple guide for choosing lobsters for your palate.
Color, gender, shell texture, and age are the basic choices lobster, lobster recipes, lobster tails, maine lobster fans and cooks alike face when picking their lobsters. There are basically two colors to choose from: the red or the green lobster. There is no debate in this since they basically taste the same. The subtlety of the difference between their flavors are effectively masked by the butter sauce. A more pressing choice is the choice of getting which gender. Lobstermen agree that the female is a better choice. Female lobsters may have roes, or unfertilized eggs which are tasty and considered as delicacy. Also, female lobsters have more tail breadth which means more meat. They need the extra size for carrying the eggs. How to tell a male from female lobster? Aside from the added breadth, females' swimmerets (the appendages under the tale) are light and feathery unlike the males' which are bony and hard. Another issue still in debate is the choice between getting soft shelled or hard shelled crustacean kings. This is usually settled by preference. Lobsters with soft-shells have just undergone moulting, which means that their shells are easily breakable. This translates to easier cooking and eating. Their flesh are also deemed to be sweeter-tasting. However, these soft and sweet lobsters are not without disadvantage. They are not good for traveling because of the delicate condition of their shells. Hard shells are then preferred when a lobster is expected to travel long distances especially in delivery. Hard shell lobsters are also bigger and meatier.
Though, lobstermen, fish market operators, and chefs agree that the choice of lobster is basically dependent on the consumers' preference, the method of preparation is still a big factor in choosing lobsters. Chefs and cooks usually choose their lobsters based on how they plan to prepare it. In planning to do whole lobster, lobster recipes, lobster tails, maine lobster specialties, or seafood soups, the kind of lobster to be used is vital. Hard shells are usually preferred for rough cooking like grilling, roasting, or baking as their shells can withstand the heat. Soft shells are usually prepared by steaming to avoid causing damage to the delicate shell. Females are preferred for soups and other savory dishes because of the added flavor of their roes. Male lobsters are best eaten boiled. Yet, almost everybody agrees, that with lobster, you can't go wrong with butter!
Color, gender, shell texture, and age are the basic choices lobster, lobster recipes, lobster tails, maine lobster fans and cooks alike face when picking their lobsters. There are basically two colors to choose from: the red or the green lobster. There is no debate in this since they basically taste the same. The subtlety of the difference between their flavors are effectively masked by the butter sauce. A more pressing choice is the choice of getting which gender. Lobstermen agree that the female is a better choice. Female lobsters may have roes, or unfertilized eggs which are tasty and considered as delicacy. Also, female lobsters have more tail breadth which means more meat. They need the extra size for carrying the eggs. How to tell a male from female lobster? Aside from the added breadth, females' swimmerets (the appendages under the tale) are light and feathery unlike the males' which are bony and hard. Another issue still in debate is the choice between getting soft shelled or hard shelled crustacean kings. This is usually settled by preference. Lobsters with soft-shells have just undergone moulting, which means that their shells are easily breakable. This translates to easier cooking and eating. Their flesh are also deemed to be sweeter-tasting. However, these soft and sweet lobsters are not without disadvantage. They are not good for traveling because of the delicate condition of their shells. Hard shells are then preferred when a lobster is expected to travel long distances especially in delivery. Hard shell lobsters are also bigger and meatier.
Though, lobstermen, fish market operators, and chefs agree that the choice of lobster is basically dependent on the consumers' preference, the method of preparation is still a big factor in choosing lobsters. Chefs and cooks usually choose their lobsters based on how they plan to prepare it. In planning to do whole lobster, lobster recipes, lobster tails, maine lobster specialties, or seafood soups, the kind of lobster to be used is vital. Hard shells are usually preferred for rough cooking like grilling, roasting, or baking as their shells can withstand the heat. Soft shells are usually prepared by steaming to avoid causing damage to the delicate shell. Females are preferred for soups and other savory dishes because of the added flavor of their roes. Male lobsters are best eaten boiled. Yet, almost everybody agrees, that with lobster, you can't go wrong with butter!
4th of July Recipes Cookbook Ebook
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* Grilled All-American Burgers
* Blue Cheese Vidalia Onions
* Best Ever Hamburgers
* Fourth of July BBQ'd Cornish Hens
* Grilled BBQ Hamburger Supreme
* Sweet-Sour Barbecued Ribs
* 4th of July Flag Cake
* American Flag Cookies
* Lemon Firecrackers
* All American Dessert
* Red, White & Blueberry Banana Parfaits
* 4th of July Red, White, and Blue Pizza
* 4th of July Baked Beans
* All American Buffalo Wings
* Potato Salad
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* Roasted Red Pepper Macaroni Salad
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* Star Spangled Pie
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How to make fried soft-shell crab
Total Time:35 Minutes
Servings: 4
Ingredients
•4 soft-shell crabs
•1 egg
•1/2 cup milk
•1 cup plain flour
•salt and pepper to taste
•4 cups oil for frying, or as needed
Instructions
1.Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
2.Heat oil in a deep fryer to 80 degrees C. In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
3.Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Servings: 4
Ingredients
•4 soft-shell crabs
•1 egg
•1/2 cup milk
•1 cup plain flour
•salt and pepper to taste
•4 cups oil for frying, or as needed
Instructions
1.Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
2.Heat oil in a deep fryer to 80 degrees C. In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
3.Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
How to make the perfect grilled chicken
Chicken is probably one of the most versatile meat when it comes to cooking options, thus making it a popular choice of meat. The same can be said of the grilling process. Cooking grilled chicken can be made easy by following some easy steps.
A few considerations to make before grilling chicken are the following: the cut and size of the meat for grilling; what part of the chicken will be used for grilling; lastly, whether the chicken will be grilled with the skin on or off.
Regarding cut and size, a general rule is that skinless and boneless breast is ideal for grilling chicken as it will require less cooking time and allow for even cooking of the meat. However, there are considerations when grilling chicken when it comes to cut and size relative to the grilling time. About 170 grams or 6 ounces of boneless and skinless chicken breast will take between 8-10 minutes on the grill on direct medium heat. When using chicken pieces likes breasts and wings with the bones in, they take about 30-40 minutes to cook, ideally on indirect and medium heat. For chicken halves, 680 grams or about 1.5 lbs of meat cooks from an hour to 1 hour and 15 minutes on the grill. Whole grilled chickens on the other hand, will take about an hour to 1 hour and 30 minutes to cook on indirect medium heat if they weigh around 1.6 kg to 2.27 kg.
When deciding whether to have skin on or off the chicken, it must be considered that the most common challenge to grilling chicken is flare-ups. When grilling chicken with the skin on, flare-ups are common because of the burning of the chicken fats that drip on the grill. To remedy this, use thongs to avoid piecing the chicken meat and thus preventing the fat from dripping onto the grill and catching fire. On the other hand, skinless grilled chicken has a tendency to dry out. To avoid this, put marinade or oil on the chicken before grilling to keep the juices locked in the meat. It is also suggested to keep the chicken meat thin and flat so that the whole piece cooks at the same time.
When grilling chicken, make sure to preheat the grill, whether this is a charcoal or gas grill to prevent the meat from sticking on the grill. It also helps to brush the clean grill with oil before placing the meat.
During grilling, it is ideal to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit. This indicates that the grilled chicken is already cooked. Medium heat, whether direct or indirect grilling, is ideal when grilling chicken to make sure the insides of the chicken cooks relative at the same time as the outside part. Use only high heat when searing the meat. Undercooked chicken may have remnants of bacteria like salmonella that is prone to make one sick when ingested. While overcooking makes the grilled chicken dry and tough.
Particular care should also be taken with marinades. Marinades with tomato sauces and sugar burn more easily during the grilling process. Moreover, apply a brush on a fresh marinade a few minutes before the estimated time of cooking.
Following the steps and considerations mentioned above will assure juicy and tasty grilled chicken each time. As a last reminder, let the grilled chicken rest for a few minutes for chicken pieces or smaller chicken cuts and about 10-20 minutes for larger or whole chicken to ensure that the chicken remains moist and tender when served.
A few considerations to make before grilling chicken are the following: the cut and size of the meat for grilling; what part of the chicken will be used for grilling; lastly, whether the chicken will be grilled with the skin on or off.
Regarding cut and size, a general rule is that skinless and boneless breast is ideal for grilling chicken as it will require less cooking time and allow for even cooking of the meat. However, there are considerations when grilling chicken when it comes to cut and size relative to the grilling time. About 170 grams or 6 ounces of boneless and skinless chicken breast will take between 8-10 minutes on the grill on direct medium heat. When using chicken pieces likes breasts and wings with the bones in, they take about 30-40 minutes to cook, ideally on indirect and medium heat. For chicken halves, 680 grams or about 1.5 lbs of meat cooks from an hour to 1 hour and 15 minutes on the grill. Whole grilled chickens on the other hand, will take about an hour to 1 hour and 30 minutes to cook on indirect medium heat if they weigh around 1.6 kg to 2.27 kg.
When deciding whether to have skin on or off the chicken, it must be considered that the most common challenge to grilling chicken is flare-ups. When grilling chicken with the skin on, flare-ups are common because of the burning of the chicken fats that drip on the grill. To remedy this, use thongs to avoid piecing the chicken meat and thus preventing the fat from dripping onto the grill and catching fire. On the other hand, skinless grilled chicken has a tendency to dry out. To avoid this, put marinade or oil on the chicken before grilling to keep the juices locked in the meat. It is also suggested to keep the chicken meat thin and flat so that the whole piece cooks at the same time.
When grilling chicken, make sure to preheat the grill, whether this is a charcoal or gas grill to prevent the meat from sticking on the grill. It also helps to brush the clean grill with oil before placing the meat.
During grilling, it is ideal to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit. This indicates that the grilled chicken is already cooked. Medium heat, whether direct or indirect grilling, is ideal when grilling chicken to make sure the insides of the chicken cooks relative at the same time as the outside part. Use only high heat when searing the meat. Undercooked chicken may have remnants of bacteria like salmonella that is prone to make one sick when ingested. While overcooking makes the grilled chicken dry and tough.
Particular care should also be taken with marinades. Marinades with tomato sauces and sugar burn more easily during the grilling process. Moreover, apply a brush on a fresh marinade a few minutes before the estimated time of cooking.
Following the steps and considerations mentioned above will assure juicy and tasty grilled chicken each time. As a last reminder, let the grilled chicken rest for a few minutes for chicken pieces or smaller chicken cuts and about 10-20 minutes for larger or whole chicken to ensure that the chicken remains moist and tender when served.
How to make Baked Macaroni and Cheese
Baked macaroni cheese is one of the best dishes you can have that will give you so much energy. It is packed with many carbohydrates. Many people also enjoy this dish because it gives them a sense of comfort because it is full of cheese. There are many ways you can follow so you can make the best baked macaroni cheese recipe
1. The ingredients in making the best baked macaroni cheese recipe (home style) are one package of macaroni, two cups of milk, one egg, two tablespoons of butter, two and a half cups of cheddar cheese, pepper and salt.
Cooking Instructions:
a. The first step in making the best baked macaroni cheese recipe (home style) is filling the pot with some water and salt. Then cook your macaroni on it by following the cooking instructions of your package.
b. Beat the egg and mix the milk in a bowl. Add the cheese and the butter to the mixture then stir it altogether.
c. Put the macaroni on the dish for baking then put the cheese and egg mixture on it. Then add some pepper and salt. Mix it all together and press it so that all sides of the dish will have an even portion of the macaroni. d. The last step is baking it for 40 minutes until it becomes brown.
----------------------
About the Author
by Brian Jones
1. The ingredients in making the best baked macaroni cheese recipe (home style) are one package of macaroni, two cups of milk, one egg, two tablespoons of butter, two and a half cups of cheddar cheese, pepper and salt.
Cooking Instructions:
a. The first step in making the best baked macaroni cheese recipe (home style) is filling the pot with some water and salt. Then cook your macaroni on it by following the cooking instructions of your package.
b. Beat the egg and mix the milk in a bowl. Add the cheese and the butter to the mixture then stir it altogether.
c. Put the macaroni on the dish for baking then put the cheese and egg mixture on it. Then add some pepper and salt. Mix it all together and press it so that all sides of the dish will have an even portion of the macaroni. d. The last step is baking it for 40 minutes until it becomes brown.
----------------------
About the Author
by Brian Jones
How To Cook That Succulent And Juicy Turkey
The centerpiece of your Thanksgiving meal would be the roasted turkey & it has been the king of your dinner table ever since Thanksgiving traditions began in the US. There really are lots of great recipes out there on how to roast turkey right but take note that the simpler the roast turkey recipe is, the better. It's best to just have the basic ingredients so that your turkey really will still taste like that of turkey & not like the other ingredients that you're using.
The dressing still is considered the best accompaniment to your turkey then it is followed a close 2nd by some mashed potatoes, deviled eggs & the potato salad. With those dishes to accompany your turkey for sure you'll have a really delicious dinner which is good but turkey should still be left just the way it is, taste should still be that of turkey.
Most people usually wake up very early during Thanksgiving and they cook their turkey within a couple of hours & then wonder why their turkey turned out a bit tough. Actually turkey's best cooked overnight so that you'll achieve that roasted turkey that is full of flavor & so lusciously tender to the bite.
Cooking turkey overnight on your gas-fueled oven at low settings is really best but it is also a bit risky. It makes me stay awake overnight when roasting turkey inside the gas oven. I set its temp. at around 200 deg. F then at about 7AM, I just turn up temp. to around 350 deg. F and let the cooking finish within 2 hrs.
You could try & cook your turkey on the day itself when you'll serve them up using an electrically operated oven but you'll be sacrificing its flavor & it won't be tender at all. Again, cooking your turkey overnight still is one of the best things to do.
Although cooking electrically is less risky when doing overnight cooking, it really is more expensive. Since you'll be doing the cooking for the whole day, then temperatures will rise a bit in your kitchen. Using your electric roaster is actually one great way of cooking your turkey. It is not as expensive as using those gas ranges and it's safer compared to those gas ovens. Also it creates lesser heat compared to the gas & electrically operated oven.
Just place your turkey inside your roaster at around 11PM & cover turkey using lots of margarine. Season with pepper and salt. Temperature should then be set to around 200 deg. F. Then you could now go back to sleep without worrying about anything.
If sometimes during the middle of the night you wake up, then baste your turkey prior to going right back to sleep. Next morning when you're waking up at 7AM, turn your temp. to around 350 deg. F. then baste turkey for about 2-3 times during the last hours of cooking.
Your bird will cook after 3 hrs, and for sure the bird will really be tender and "fall of the bones" tender. So use your roaster because it's the ideal way of cooking your turkey & save you much money and will give you that succulent and juicy Turkey for your centerpiece.
------------------------------
About the Author
Kathy is a food Lover! You can check out her very popular Thanksgiving Recipes website where she shares some of her Thanksgiving Stuffing Recipes and Thanksgiving Turkey Recipes
The dressing still is considered the best accompaniment to your turkey then it is followed a close 2nd by some mashed potatoes, deviled eggs & the potato salad. With those dishes to accompany your turkey for sure you'll have a really delicious dinner which is good but turkey should still be left just the way it is, taste should still be that of turkey.
Most people usually wake up very early during Thanksgiving and they cook their turkey within a couple of hours & then wonder why their turkey turned out a bit tough. Actually turkey's best cooked overnight so that you'll achieve that roasted turkey that is full of flavor & so lusciously tender to the bite.
Cooking turkey overnight on your gas-fueled oven at low settings is really best but it is also a bit risky. It makes me stay awake overnight when roasting turkey inside the gas oven. I set its temp. at around 200 deg. F then at about 7AM, I just turn up temp. to around 350 deg. F and let the cooking finish within 2 hrs.
You could try & cook your turkey on the day itself when you'll serve them up using an electrically operated oven but you'll be sacrificing its flavor & it won't be tender at all. Again, cooking your turkey overnight still is one of the best things to do.
Although cooking electrically is less risky when doing overnight cooking, it really is more expensive. Since you'll be doing the cooking for the whole day, then temperatures will rise a bit in your kitchen. Using your electric roaster is actually one great way of cooking your turkey. It is not as expensive as using those gas ranges and it's safer compared to those gas ovens. Also it creates lesser heat compared to the gas & electrically operated oven.
Just place your turkey inside your roaster at around 11PM & cover turkey using lots of margarine. Season with pepper and salt. Temperature should then be set to around 200 deg. F. Then you could now go back to sleep without worrying about anything.
If sometimes during the middle of the night you wake up, then baste your turkey prior to going right back to sleep. Next morning when you're waking up at 7AM, turn your temp. to around 350 deg. F. then baste turkey for about 2-3 times during the last hours of cooking.
Your bird will cook after 3 hrs, and for sure the bird will really be tender and "fall of the bones" tender. So use your roaster because it's the ideal way of cooking your turkey & save you much money and will give you that succulent and juicy Turkey for your centerpiece.
------------------------------
About the Author
Kathy is a food Lover! You can check out her very popular Thanksgiving Recipes website where she shares some of her Thanksgiving Stuffing Recipes and Thanksgiving Turkey Recipes
How to Make Turkey Bread Stuffing
Making stuffing does not have to be complicated. Here is a very simple recipe that makes a great stuffing.
In this recipe, the exact amount of each ingredient is not really important. You'll get a light and flavorful stuffing each and every time.
Basic Ingredients:
- Bread
- Onions
- Celery
- Butter
- Parsley, basil, thyme, paprika, and salt
Mix one part of chopped onions and celery with 2 parts of toasted bread. White or brown bread work equally well. Add a generous amount of parsley plus some basil and thyme. Add salt and paprika to taste. Fill up about half of the turkey cavity, and then pour about a quarter of a cup of melted butter into it. Fill the remaining half of the cavity with the rest of the stuffing, and then pour in some more melted butter.
Already sounds good, doesn't it?
If you wish, you can also add some chicken or vegetable broth, or a few tablespoons of brandy.
Variations on this recipe: You may want to include other ingredients in your stuffing mixture, such as chopped liver, ground pork, ground turkey giblets, mushrooms and/or your favorite nuts.
Don't be afraid to experiment, and make your own personal variation on this simple stuffing.
-------------
by Myles Robson
In this recipe, the exact amount of each ingredient is not really important. You'll get a light and flavorful stuffing each and every time.
Basic Ingredients:
- Bread
- Onions
- Celery
- Butter
- Parsley, basil, thyme, paprika, and salt
Mix one part of chopped onions and celery with 2 parts of toasted bread. White or brown bread work equally well. Add a generous amount of parsley plus some basil and thyme. Add salt and paprika to taste. Fill up about half of the turkey cavity, and then pour about a quarter of a cup of melted butter into it. Fill the remaining half of the cavity with the rest of the stuffing, and then pour in some more melted butter.
Already sounds good, doesn't it?
If you wish, you can also add some chicken or vegetable broth, or a few tablespoons of brandy.
Variations on this recipe: You may want to include other ingredients in your stuffing mixture, such as chopped liver, ground pork, ground turkey giblets, mushrooms and/or your favorite nuts.
Don't be afraid to experiment, and make your own personal variation on this simple stuffing.
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by Myles Robson
How to make a low calorie five-cheese casserole
A nutritious low calorie recipe on five-cheese casserole which is easy to prepare and delicious.
Ingredients
½ pound lean ground beef **
½ pound ground turkey
1 onion, chopped
15 ounces tomato sauce
¾ teaspoon each dried basil and oregano
¼ teaspoon salt
½ cup 1-percent fat cottage cheese
2 ounces light cream cheese
¼ cup light sour cream
½ cup plain low fat yogurt
1 tablespoon Parmesan cheese
8 ounces noodles, cooked
½ cup grated part-skim mozzarella cheese
¼ cup grated sharp cheddar cheese
DIRECTIONS: - Preheat oven to 350°F. Cook meat in non
¬stick skillet until browned (no fat needed for browning).
- Pour off any excess fat and rinse meat with warm water.
- Add onion and cook for 5 minutes.
- Stir in tomato sauce and seasonings.
- In a separate bowl blend together cot
¬tage cheese, cream cheese, sour cream, yogurt, and Parmesan cheese.
- Spray a 9 X 13-inch baking dish with no-stick vegetable oil cooking spray (instead of regular oil).
- Layer the baking dish with half the noodles, half the meat sauce, and all of the cheese mixture. - Repeat with the rest of the noodles and sauce.
- Top with mozzarella and cheddar cheeses.
- Bake 30 minutes.
- This recipe yields six very large servings.
**: Try adding broccoli or any other vegetable to increase portion size and decrease calories (broccoli has only 25 calories pr half cup.) This recipe was modified to lower the total calorie, without compensating on its taste. Healthy eating can also taste good.
--------------------------------------
Healthy Low Carb Diabetic Diet
About the Author
Sandy A. is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having a the correct food and healthy lifestyle, this will lead to a complete world of happiness.
Ingredients
½ pound lean ground beef **
½ pound ground turkey
1 onion, chopped
15 ounces tomato sauce
¾ teaspoon each dried basil and oregano
¼ teaspoon salt
½ cup 1-percent fat cottage cheese
2 ounces light cream cheese
¼ cup light sour cream
½ cup plain low fat yogurt
1 tablespoon Parmesan cheese
8 ounces noodles, cooked
½ cup grated part-skim mozzarella cheese
¼ cup grated sharp cheddar cheese
DIRECTIONS: - Preheat oven to 350°F. Cook meat in non
¬stick skillet until browned (no fat needed for browning).
- Pour off any excess fat and rinse meat with warm water.
- Add onion and cook for 5 minutes.
- Stir in tomato sauce and seasonings.
- In a separate bowl blend together cot
¬tage cheese, cream cheese, sour cream, yogurt, and Parmesan cheese.
- Spray a 9 X 13-inch baking dish with no-stick vegetable oil cooking spray (instead of regular oil).
- Layer the baking dish with half the noodles, half the meat sauce, and all of the cheese mixture. - Repeat with the rest of the noodles and sauce.
- Top with mozzarella and cheddar cheeses.
- Bake 30 minutes.
- This recipe yields six very large servings.
**: Try adding broccoli or any other vegetable to increase portion size and decrease calories (broccoli has only 25 calories pr half cup.) This recipe was modified to lower the total calorie, without compensating on its taste. Healthy eating can also taste good.
--------------------------------------
Healthy Low Carb Diabetic Diet
About the Author
Sandy A. is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having a the correct food and healthy lifestyle, this will lead to a complete world of happiness.
How to make low calorie cupcakes
More often than not, every time a person goes on a diet to lose weight, one of the first things to go out of the window are sweets. Yes, cakes, cupcakes, chocolates, cookies, brownies, muffins, and all that is divinely saccharine are branded as forbidden food during the weight loss period. However, depriving one's self of such delectable pleasures will only add fuel to one's sweet cravings once the diet is off leading to a vicious diet cycle and a yoyo weight. So how do we lose weight and get to eat our sweets, or in this case, cupcakes, too?
Here's a simple recipe for cupcakes that can very well fit into a weight loss regimen and still taste quite delicious.
Diet Soda Cupcakes
Ingredients:
1 box chocolate cake mix
1 egg white
1 can diet soda (preferably a Diet Coke)
Steps:
1) Preheat the oven according to chocolate cake mix directions. Place cupcake liners on the cupcake pan.
2) In a bowl and using an electric mixer with the paddle attached, beat the chocolate cake mix, egg white, and diet soda until smooth in consistency.
3) Pour the cupcake batter into prepared cupcake pans with liners.
4) Bake cupcakes according to chocolate cake mix instructions. Cupcakes are done when you insert a toothpick into the cupcake and it comes out clean.
Variation: If you want your diet cupcakes to be of the vanilla kind or of non-chocolate origin, substitute the chocolate cake mix for white or yellow cake mix and the diet soda for a clear diet one.
These diet cupcakes basically have 120 calories or less per piece depending on the cake mix you are using. With such low calorie count for a dessert, these cupcakes are definitely good for weight loss watchers who still want to maintain some normalcy in their diet. Remember, with innovative recipes like these, you can lose weight and still eat your cupcakes too!
--------------------
About the Author
For more cupcakes, food hampers, luxury hampers and more , visit Bradfordsbakers Online, famous bakers and confectioners. Also get Christmas Hampers!
Here's a simple recipe for cupcakes that can very well fit into a weight loss regimen and still taste quite delicious.
Diet Soda Cupcakes
Ingredients:
1 box chocolate cake mix
1 egg white
1 can diet soda (preferably a Diet Coke)
Steps:
1) Preheat the oven according to chocolate cake mix directions. Place cupcake liners on the cupcake pan.
2) In a bowl and using an electric mixer with the paddle attached, beat the chocolate cake mix, egg white, and diet soda until smooth in consistency.
3) Pour the cupcake batter into prepared cupcake pans with liners.
4) Bake cupcakes according to chocolate cake mix instructions. Cupcakes are done when you insert a toothpick into the cupcake and it comes out clean.
Variation: If you want your diet cupcakes to be of the vanilla kind or of non-chocolate origin, substitute the chocolate cake mix for white or yellow cake mix and the diet soda for a clear diet one.
These diet cupcakes basically have 120 calories or less per piece depending on the cake mix you are using. With such low calorie count for a dessert, these cupcakes are definitely good for weight loss watchers who still want to maintain some normalcy in their diet. Remember, with innovative recipes like these, you can lose weight and still eat your cupcakes too!
--------------------
About the Author
For more cupcakes, food hampers, luxury hampers and more , visit Bradfordsbakers Online, famous bakers and confectioners. Also get Christmas Hampers!
How to make honey chicken
Chicken honey is better than many other honey recipes because it has protein and it is delicious and very easy to make. Honey and sugar are combined with other strong or light seasoning and added to the chicken.
There are many variations of this recipe. Many of them add fruits, vegetables, spices or a special marinades to give this recipe different flavors. Honey chicken is often done with soy sauce ,garlic, lemon, chipotle, pineapple, and/or ginger. Use other ingredients such as red peppers before you add the honey. Other more exotic spices are used to make it fragrant and delicious and they include cardamom, turmeric, cinnamon, and many varieties of pepper.
The amount honey that you use is very important. Really alter the taste or make it too sweet. However, if you don't use enough and have other strong seasoning or flavors, then you would not be able to get the tangy sweet taste of texture of the chicken honey. A typical amount to use is for every piece of chicken add about use 1 tablespoon of honey. Keep in mind that if your honey recipe has a salty ingredient or you are planning to bake it, then you can add about 1 1/2 tablespoon of honey for every piece of chicken. Always refer to your specific recipe, especially when your recipe has pineapple, lemon or garlic.
Add pineapple, but keep in mind that pineapples are sweet so it will sweeten your overall flavor. When you use lemon in your honey recipe, it will break down the sweeteners in it, so you may need to use more than 1 tablespoon per piece of chicken. Also, garlic, cardamom, pepper, soy sauce, and other spices and ingredients can really add very strong flavors so you may need to adjust your recipe accordingly.
Mix your honey well so that it does not crystallize or use honey crystals, especially when cooking this recipe. Most honey recipes have a way of mixing the honey in with the butter or any other liquid in the recipes, such as water or milk. This is because honey is sticky and can be difficult to handle. Another alternative is to use dry honey or crystallized honey that is dry and can easily be mixed or sprinkled into the chicken honey seasoning.
---------------------------------
About the Author
Mama Healthy offers ingredients and healthy honey recipes such as honey chicken, and other unique spice blends and ingredients, such as natural and organic sweeteners like Honey Crystals => http://www.mamahealthy.com/recipes
There are many variations of this recipe. Many of them add fruits, vegetables, spices or a special marinades to give this recipe different flavors. Honey chicken is often done with soy sauce ,garlic, lemon, chipotle, pineapple, and/or ginger. Use other ingredients such as red peppers before you add the honey. Other more exotic spices are used to make it fragrant and delicious and they include cardamom, turmeric, cinnamon, and many varieties of pepper.
The amount honey that you use is very important. Really alter the taste or make it too sweet. However, if you don't use enough and have other strong seasoning or flavors, then you would not be able to get the tangy sweet taste of texture of the chicken honey. A typical amount to use is for every piece of chicken add about use 1 tablespoon of honey. Keep in mind that if your honey recipe has a salty ingredient or you are planning to bake it, then you can add about 1 1/2 tablespoon of honey for every piece of chicken. Always refer to your specific recipe, especially when your recipe has pineapple, lemon or garlic.
Add pineapple, but keep in mind that pineapples are sweet so it will sweeten your overall flavor. When you use lemon in your honey recipe, it will break down the sweeteners in it, so you may need to use more than 1 tablespoon per piece of chicken. Also, garlic, cardamom, pepper, soy sauce, and other spices and ingredients can really add very strong flavors so you may need to adjust your recipe accordingly.
Mix your honey well so that it does not crystallize or use honey crystals, especially when cooking this recipe. Most honey recipes have a way of mixing the honey in with the butter or any other liquid in the recipes, such as water or milk. This is because honey is sticky and can be difficult to handle. Another alternative is to use dry honey or crystallized honey that is dry and can easily be mixed or sprinkled into the chicken honey seasoning.
---------------------------------
About the Author
Mama Healthy offers ingredients and healthy honey recipes such as honey chicken, and other unique spice blends and ingredients, such as natural and organic sweeteners like Honey Crystals => http://www.mamahealthy.com/recipes
Healthy Lunches Kids Can Make
Time management experts all agree that the secret to less hassled weekday mornings is to do as much as possible the night before. Why not try preparing lunches ahead of time and get the kids to help? Not only will this save tons of time in the morning, it will give the kids a feeling of accomplishment and responsibility. Cooking classes for kids are offered in many areas, and this can be a great way to get your kids familiar with food preparation.
Getting the kids involved in lunch making really begins at the grocery store. Let them help you pick out the things that will be going in their boxes. This way they have some investment in the whole process and hopefully will be happier about what they take every day, which means you listen to fewer complaints!
Before heading out to shop, though, take a little time to discuss lunchbox ideas and then create a shopping list. This will avoid indecision at the store. Plan a list that includes everything you need for the total number of lunches including main items, drinks, snacks and dessert.
It's a great idea to post a lunch menu on the fridge for every day. Now, each night before bed the kids can look at the list and help assemble the items for the next day's lunch.
To help get you started, here are a few novel ideas to break up the boredom of the everyday sandwich:
Pita Pizza
Lots of kids love cold pizza for lunch, but it can be messy to pack. Try this idea for a neat alternative. Take a small whole pita and cut a small slice in the top. Have the kids stuff the pita with their favourite pizza toppings, shredded cheese and a bit of sauce. Wrap in foil and heat in the oven for about ten minutes. Cool and refrigerate, then pop it into the lunch box.
Ham Boat
Kids always love something a little unique and this twist on an old favourite does the trick, and it's an easy one for kids to do. Simply take a slice of ham or any cold meat of choice, spread it with mayonnaise, mustard or ketchup and the place a slice of cheese on top, Then roll the meat and cheese into a tube and place it in a hot dog roll. It looks like a hot dog but so much healthier!
Sandwich Kebob
Who says kebobs are just for the bbq? This one makes a great lunch and the kids really have a ball preparing it! When you go shopping purchase thick slice cold cuts that you can cut into cubes. Also cut up cubes of cucumber, cheese, pickle, peppers according to what your kids like. Now let the kids assemble their kebobs on wooden skewers or toothpicks. Pack up some triangles of pita or a whole grain roll to accompany the kebob. What fun!
Tortilla Rolls
This quick and easy idea helps get a veggie or two into the lunch box. Place cream cheese and red peppers, cucumber or spinach in a food processor and blend till smooth. Have the kids spread it onto a tortilla and roll it up, then just pack and serve for a healthy sandwich alternative.
If you enjoyed this article, please feel free to post it to your site or blog and forward this link to your friends. Have a great day!
----------------------------
About the Author
Chef Shael Berni offers cooking classes for kids in Aspen, Colorado. Her goal is to teach children to eat healthy and stimulate their creativity, while they have fun with food! Her motto is, "Smart Foods for Smart Kids!"
Getting the kids involved in lunch making really begins at the grocery store. Let them help you pick out the things that will be going in their boxes. This way they have some investment in the whole process and hopefully will be happier about what they take every day, which means you listen to fewer complaints!
Before heading out to shop, though, take a little time to discuss lunchbox ideas and then create a shopping list. This will avoid indecision at the store. Plan a list that includes everything you need for the total number of lunches including main items, drinks, snacks and dessert.
It's a great idea to post a lunch menu on the fridge for every day. Now, each night before bed the kids can look at the list and help assemble the items for the next day's lunch.
To help get you started, here are a few novel ideas to break up the boredom of the everyday sandwich:
Pita Pizza
Lots of kids love cold pizza for lunch, but it can be messy to pack. Try this idea for a neat alternative. Take a small whole pita and cut a small slice in the top. Have the kids stuff the pita with their favourite pizza toppings, shredded cheese and a bit of sauce. Wrap in foil and heat in the oven for about ten minutes. Cool and refrigerate, then pop it into the lunch box.
Ham Boat
Kids always love something a little unique and this twist on an old favourite does the trick, and it's an easy one for kids to do. Simply take a slice of ham or any cold meat of choice, spread it with mayonnaise, mustard or ketchup and the place a slice of cheese on top, Then roll the meat and cheese into a tube and place it in a hot dog roll. It looks like a hot dog but so much healthier!
Sandwich Kebob
Who says kebobs are just for the bbq? This one makes a great lunch and the kids really have a ball preparing it! When you go shopping purchase thick slice cold cuts that you can cut into cubes. Also cut up cubes of cucumber, cheese, pickle, peppers according to what your kids like. Now let the kids assemble their kebobs on wooden skewers or toothpicks. Pack up some triangles of pita or a whole grain roll to accompany the kebob. What fun!
Tortilla Rolls
This quick and easy idea helps get a veggie or two into the lunch box. Place cream cheese and red peppers, cucumber or spinach in a food processor and blend till smooth. Have the kids spread it onto a tortilla and roll it up, then just pack and serve for a healthy sandwich alternative.
If you enjoyed this article, please feel free to post it to your site or blog and forward this link to your friends. Have a great day!
----------------------------
About the Author
Chef Shael Berni offers cooking classes for kids in Aspen, Colorado. Her goal is to teach children to eat healthy and stimulate their creativity, while they have fun with food! Her motto is, "Smart Foods for Smart Kids!"
Juice Recipes for Hangover
People who drink usually get a hangover. Some symptoms are fatigue, headaches, nausea, blurred vision, bloodshot eyes and rapid heartbeat. Drinking various types of fresh fruit and vegetable juices help in minimizing the discomfort. Here are some fresh juice recipes that have been tested and proven.
The first recipe is potent for detoxifying and should be drunk with plenty of water to flush out the toxins.
Juice a beet root, two ribs of celery and a small bunch of spinach, and for its B vitamins, add a teaspoonful of spirulina. Beet root juice not only cleanses the liver but also help detoxifies the entire system of alcoholic toxicity.
Celery is a great source of calcium and magnesium that have a calming effect.
Spinach is highly cleansing and is essential for the body's circulatory system, especially to the brain.
Another effective beverage is a mixture of cantaloupe and watermelon. These fruits are diuretics and can really help flush out toxicity from your system.
Juicing cauliflower, a cup of broccoli, an apple and two oranges can work wonders as well. This drink can help prevent or relieve headaches. To get the most juice from broccoli or cauliflower, use a twin gear juicer.
-------------------------
About the Author
Kylie is a writer for a leading brand in twin gear juicer.
The first recipe is potent for detoxifying and should be drunk with plenty of water to flush out the toxins.
Juice a beet root, two ribs of celery and a small bunch of spinach, and for its B vitamins, add a teaspoonful of spirulina. Beet root juice not only cleanses the liver but also help detoxifies the entire system of alcoholic toxicity.
Celery is a great source of calcium and magnesium that have a calming effect.
Spinach is highly cleansing and is essential for the body's circulatory system, especially to the brain.
Another effective beverage is a mixture of cantaloupe and watermelon. These fruits are diuretics and can really help flush out toxicity from your system.
Juicing cauliflower, a cup of broccoli, an apple and two oranges can work wonders as well. This drink can help prevent or relieve headaches. To get the most juice from broccoli or cauliflower, use a twin gear juicer.
-------------------------
About the Author
Kylie is a writer for a leading brand in twin gear juicer.
How to Make Shrimp Linguine Alfredo
According to the traditional menu of Italy pasta is always served as an appetizer. It is never considered the main course dish. Italian food is famous all over the world and is cooked in different styles all over. If wants to taste the real pasta one must go to Italy. Italy is famous for its pastas and pizzas. Any of the pasta dishes should be served as the first course that is primi piatti and secondi piatti, the second course of the meal should be served later. The second course generally includes either fish or may be meat along with some complimentary side dish may be some vegetable.
Thus whenever one visits an Italian joint or a good Italian restaurant one must try out the traditional Italian food. That is to say eat the Italian way. Therefore, pasta should be ordered as the first course of the meal and thereafter meat or may be fish could be ordered as the main course. But it is a general observation that after ordering and having pasta one does not feel like eating any more. Actually the biggest benefit of having any of the pasta dishes is that it is very easy to prepare and takes a very less time. Apart from this it forms a complete meal for any individual. There is a great variety that one can try in pasta. There are a number of ways to prepare pasta.
Given below is a pasta shrimp recipe. It is easy to cook and takes very little time.
Shrimp Linguine Alfredo: the ingredients for this recipe are as follows:
a) Small shrimps- 40. They should be peeled & deveined
b)1 package of linguine pasta that makes it 12 ounce
c) melted butter - one-fourth cup
d) diced onion- four tablespoon
e) minced garlic- four tablespoon
f) black pepper grounded- two tablespoons
g) Parmesan cheese grated- six tablespoons
h) fresh parsley- four sprigs
j) lemon- four slices
How to prepare Shrimp Linguine Alfredo
Firstly the pasta should be cooked and boiled properly. Put the whole pasta in a vessel containing hot boiling water. Cook it al dente. Then drain away all the water after the pasta is cooked properly.
Next melt one fourth cup butter in a saucepan which should be quite spacious. After the butter melts add the diced onions and minced garlic to it. Keep stirring it constantly. Keep it over a slow flame for a few minutes till the onions become light brown in color.
Next step includes adding the shrimp & then stirring it constantly over a high flame till one minute. Stir it properly in half & half. One must cook the dish properly till the sauce of the dish thickens properly. It should be kept on a slow flame for next five minutes and cover the pan with a lid.
Next comes the serving part. Place the cooked pasta in any of the serving dish. After that pour the shrimp sauce over the dish. Then sprinkle a little black pepper over the dish and garnish it further with grated Parmesan cheese. Serve it with parsley & lemon slices.
The grouping of pasta & seafood, especially the shrimp dishes of pasta are liked by people. One thing should be kept in mind while preparing any of the shrimp dishes is that it must be overcooked. If the shrimp is overcooked it looses it taste and crispness. Thus one should cook the dish till the shrimp turns red. Italian dishes can be served with wine may be red wine. They add on to the exotic flavor of the pasta and make the dish look really tempting.
----------------------------------
About the Author
Women Magazine - Her Cafe is your daily updated source for women topics such as beauty, fashion, entertainment, luxury, travel, family, celebrities, health and recipes. Have fun and visit us at Her Cafe
Thus whenever one visits an Italian joint or a good Italian restaurant one must try out the traditional Italian food. That is to say eat the Italian way. Therefore, pasta should be ordered as the first course of the meal and thereafter meat or may be fish could be ordered as the main course. But it is a general observation that after ordering and having pasta one does not feel like eating any more. Actually the biggest benefit of having any of the pasta dishes is that it is very easy to prepare and takes a very less time. Apart from this it forms a complete meal for any individual. There is a great variety that one can try in pasta. There are a number of ways to prepare pasta.
Given below is a pasta shrimp recipe. It is easy to cook and takes very little time.
Shrimp Linguine Alfredo: the ingredients for this recipe are as follows:
a) Small shrimps- 40. They should be peeled & deveined
b)1 package of linguine pasta that makes it 12 ounce
c) melted butter - one-fourth cup
d) diced onion- four tablespoon
e) minced garlic- four tablespoon
f) black pepper grounded- two tablespoons
g) Parmesan cheese grated- six tablespoons
h) fresh parsley- four sprigs
j) lemon- four slices
How to prepare Shrimp Linguine Alfredo
Firstly the pasta should be cooked and boiled properly. Put the whole pasta in a vessel containing hot boiling water. Cook it al dente. Then drain away all the water after the pasta is cooked properly.
Next melt one fourth cup butter in a saucepan which should be quite spacious. After the butter melts add the diced onions and minced garlic to it. Keep stirring it constantly. Keep it over a slow flame for a few minutes till the onions become light brown in color.
Next step includes adding the shrimp & then stirring it constantly over a high flame till one minute. Stir it properly in half & half. One must cook the dish properly till the sauce of the dish thickens properly. It should be kept on a slow flame for next five minutes and cover the pan with a lid.
Next comes the serving part. Place the cooked pasta in any of the serving dish. After that pour the shrimp sauce over the dish. Then sprinkle a little black pepper over the dish and garnish it further with grated Parmesan cheese. Serve it with parsley & lemon slices.
The grouping of pasta & seafood, especially the shrimp dishes of pasta are liked by people. One thing should be kept in mind while preparing any of the shrimp dishes is that it must be overcooked. If the shrimp is overcooked it looses it taste and crispness. Thus one should cook the dish till the shrimp turns red. Italian dishes can be served with wine may be red wine. They add on to the exotic flavor of the pasta and make the dish look really tempting.
----------------------------------
About the Author
Women Magazine - Her Cafe is your daily updated source for women topics such as beauty, fashion, entertainment, luxury, travel, family, celebrities, health and recipes. Have fun and visit us at Her Cafe
How to make Thai chicken and sweet potato curry
Ingredients
* 2 stalks lemongrass
* 50g butter
* 6 shallots, thinly sliced
* 400ml fromage frais and coconut essence
* 150ml chicken stock
* 2 tablespoon granular Canderel
* 3 garlic cloves, crushed
* 4 skinless chicken breasts, cut into thick strips
* 2.5cm piece of ginger, grated
* 1 large sweet potato, cut into chunks
* 1-2 tablespoon Thai red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon light soy sauce
* 100g mangetout, shredded
* fresh coriander, to serve
Method:
Take away the tough outer leaves from the lemongrass and throw away. Bash the stalks with a rolling pin to flatten slightly, after that very thinly cut.
Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.
Reduce heat level for 15 minutes.
Sprinkle over the mangetout and simmer for a additional 5 minutes or awaiting the sweet potatoes are tender.
Season to flavor and serve through steamed jasmine rice and sprinkle with
* 2 stalks lemongrass
* 50g butter
* 6 shallots, thinly sliced
* 400ml fromage frais and coconut essence
* 150ml chicken stock
* 2 tablespoon granular Canderel
* 3 garlic cloves, crushed
* 4 skinless chicken breasts, cut into thick strips
* 2.5cm piece of ginger, grated
* 1 large sweet potato, cut into chunks
* 1-2 tablespoon Thai red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon light soy sauce
* 100g mangetout, shredded
* fresh coriander, to serve
Method:
Take away the tough outer leaves from the lemongrass and throw away. Bash the stalks with a rolling pin to flatten slightly, after that very thinly cut.
Melt the butter in a big frying pan or wok. Put in the shallots, garlic and chicken and stir-fry over a high level heat for 3 to 4 minutes awaiting the chicken is browned. Add chopped lemongrass and the remaining ingredients (apart from the mangetout and coriander) and bring to the boil.
Reduce heat level for 15 minutes.
Sprinkle over the mangetout and simmer for a additional 5 minutes or awaiting the sweet potatoes are tender.
Season to flavor and serve through steamed jasmine rice and sprinkle with
How to Cook Tilapia
Tilapia is one of the most nutritious and tasty seafood that can be used in special and delectable delicacies. The fish can be cooked in various ways like baking, grilling and steaming. To enjoy this seafood, you can try different recipes that can improve the taste and flavor of the fish. By looking at these recipes, you can also learn how to cook tilapia in the best way possible. Below are some of the most delicious and simple recipes that use the fish as a key ingredient.
Lemon Garlic Fish
In this recipe, you need four tilapia fillets and 1/8 cup of lemon juice as main ingredients. In addition to these, the dish contains a teaspoon of parsley flakes, a teaspoon of garlic powder, a tablespoon of margarine and a tablespoon of olive oil. Do not forget to season the fish fillets with a teaspoon of combined salt and pepper.
To cook the dish, spray the baking dish with vegetable oil. Arrange the fish fillets on the baking dish. Heat a skillet on a medium fire and put the margarine on the skillet. Wait until the margarine melts. In a small bowl, combine the melted margarine, lemon juice, olive oil, parsley and garlic powder. Mix the ingredients and pour over the fish. Place the baking dish in an oven that was preheated to 400 degrees Fahrenheit. Cook for 13 minutes to 15 minutes. Serve immediately.
Grilled Fish with Butter and Lime
The ingredients in this special and tasty dish include ¼ pound tilapia, ½ cup butter and ½ cup lime. To add taste to the dish, season the fish with ¼ tablespoon salt and ¼ tablespoon pepper. Place the butter on a skillet. Heat the skillet over medium fire. Transfer the melted butter in a bowl. Add the lime and mix the ingredients. Coat the fish with the mixture. Grill the fish for 20 minutes. Make sure that you cook each side for at least 10 minutes. Garnish with sliced carrots and cucumber.
Honey Soy Tilapia
In this delectable dish, you need two tilapia fillets, three tablespoons honey and three tablespoons soy sauce as key ingredients. To enjoy this delicious delicacy, you can add three tablespoons of balsamic vinegar and a tablespoon of minced garlic in the ingredients.
Mix all the ingredients except the fish fillets. Stir the mixture and marinate the fish fillets in the mixture for an hour to three hours. Oil the baking dish and place the fish fillets in the dish. Put the baking dish in an oven that was preheated to 350 degrees Fahrenheit and cook for 20 minutes.
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by Kenny Leones
Lemon Garlic Fish
In this recipe, you need four tilapia fillets and 1/8 cup of lemon juice as main ingredients. In addition to these, the dish contains a teaspoon of parsley flakes, a teaspoon of garlic powder, a tablespoon of margarine and a tablespoon of olive oil. Do not forget to season the fish fillets with a teaspoon of combined salt and pepper.
To cook the dish, spray the baking dish with vegetable oil. Arrange the fish fillets on the baking dish. Heat a skillet on a medium fire and put the margarine on the skillet. Wait until the margarine melts. In a small bowl, combine the melted margarine, lemon juice, olive oil, parsley and garlic powder. Mix the ingredients and pour over the fish. Place the baking dish in an oven that was preheated to 400 degrees Fahrenheit. Cook for 13 minutes to 15 minutes. Serve immediately.
Grilled Fish with Butter and Lime
The ingredients in this special and tasty dish include ¼ pound tilapia, ½ cup butter and ½ cup lime. To add taste to the dish, season the fish with ¼ tablespoon salt and ¼ tablespoon pepper. Place the butter on a skillet. Heat the skillet over medium fire. Transfer the melted butter in a bowl. Add the lime and mix the ingredients. Coat the fish with the mixture. Grill the fish for 20 minutes. Make sure that you cook each side for at least 10 minutes. Garnish with sliced carrots and cucumber.
Honey Soy Tilapia
In this delectable dish, you need two tilapia fillets, three tablespoons honey and three tablespoons soy sauce as key ingredients. To enjoy this delicious delicacy, you can add three tablespoons of balsamic vinegar and a tablespoon of minced garlic in the ingredients.
Mix all the ingredients except the fish fillets. Stir the mixture and marinate the fish fillets in the mixture for an hour to three hours. Oil the baking dish and place the fish fillets in the dish. Put the baking dish in an oven that was preheated to 350 degrees Fahrenheit and cook for 20 minutes.
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by Kenny Leones
How to Cook Roast Beef
Roast beef is one of the most popular meal or even as a snack for most people. It is simple and it clearly presents the distinct taste of beef. It may be served with any preferred sidings such as potatoes and vegetables for dinner, or simply between two pieces of bread for an uncomplicated sandwich.
Roasting is ideal when using large cuts of meat. For beef, there are a number of ideal cuts for this cooking process. The loin is a very tender part of the beef located behind the ribs, generally a more expensive cut, but is ideal for roasting. Examples of loin cuts are the tenderloin and tri-tip. Behind the loin is the round. The round section is generally tender, thus a common choice for most. Rump roast, especially the boneless rump roast, is most frequently used for everyday casual cooking.
Before cooking, the meat should be at room temperature to make sure that during the roasting process the beef is evenly heated and cooked.
For seasoning the meat, this may simply be salt, pepper and/or garlic although the meat may be seasoned using either a marinade or a rub. A marinade is a solution where the meat is soaked for at least an hour or two so that the taste permeates through the meat and helps in making the roast beef tender and juicy. Others prefer marinating the meat overnight prior to cooking. Dry rub on the other hand, is simple a mix of different seasonings and herbs that are rubbed over the meat before cooking. Salt, pepper, basil, garlic, lemon, rosemary and thyme are some of the common seasonings and herbs used as rub.
A shallow pan is preferred for roasting. This ensures that the heat is evenly distributed on the meat thus, cooking it evenly. As in any cooking done in the oven, preheat the oven prior to cooking the roast beef. Cooking time is largely depended on the size of the beef cut. One may also consider the amount of fat and bone in the meat, as well the grade of the meat. Though there are general rules regarding cooking time, a meat thermometer is a must to ensure that the meat is cooked to the preferred doneness. For those who prefer rarely cooked roast beef, 9 minutes should be devoted per pound of meat with the temperature of the meat at 120-125°F. For medium, it is about 14 minutes of cooking time for each pound of meat, with a central temperature of 145-150°F. For well-done cooking, 18 minutes per pound is ideal with a central temperature of 155-165 °F.
After cooking, it is ideal to let the roast beef sit between 15-20 minutes covered in foil. This allows the juices of the meat to stabilize and assures that it is still juicy when carved and served
Roasting is ideal when using large cuts of meat. For beef, there are a number of ideal cuts for this cooking process. The loin is a very tender part of the beef located behind the ribs, generally a more expensive cut, but is ideal for roasting. Examples of loin cuts are the tenderloin and tri-tip. Behind the loin is the round. The round section is generally tender, thus a common choice for most. Rump roast, especially the boneless rump roast, is most frequently used for everyday casual cooking.
Before cooking, the meat should be at room temperature to make sure that during the roasting process the beef is evenly heated and cooked.
For seasoning the meat, this may simply be salt, pepper and/or garlic although the meat may be seasoned using either a marinade or a rub. A marinade is a solution where the meat is soaked for at least an hour or two so that the taste permeates through the meat and helps in making the roast beef tender and juicy. Others prefer marinating the meat overnight prior to cooking. Dry rub on the other hand, is simple a mix of different seasonings and herbs that are rubbed over the meat before cooking. Salt, pepper, basil, garlic, lemon, rosemary and thyme are some of the common seasonings and herbs used as rub.
A shallow pan is preferred for roasting. This ensures that the heat is evenly distributed on the meat thus, cooking it evenly. As in any cooking done in the oven, preheat the oven prior to cooking the roast beef. Cooking time is largely depended on the size of the beef cut. One may also consider the amount of fat and bone in the meat, as well the grade of the meat. Though there are general rules regarding cooking time, a meat thermometer is a must to ensure that the meat is cooked to the preferred doneness. For those who prefer rarely cooked roast beef, 9 minutes should be devoted per pound of meat with the temperature of the meat at 120-125°F. For medium, it is about 14 minutes of cooking time for each pound of meat, with a central temperature of 145-150°F. For well-done cooking, 18 minutes per pound is ideal with a central temperature of 155-165 °F.
After cooking, it is ideal to let the roast beef sit between 15-20 minutes covered in foil. This allows the juices of the meat to stabilize and assures that it is still juicy when carved and served
How to Bake Salmon
Known as one of the oily fishes, salmon is very nutritious since it is rich in Omega-3 fatty acids, vitamin D and protein. There are several ways of cooking the seafood. You can broil, grill, fry or steam it. However, to reduce the level of cholesterol present in the fish, some dieticians recommend baking the seafood. To improve your understanding on how to bake salmon, below are some of the simple recipes that you can easily learn and follow.
Yin-Yang Salmon
Before proceeding with the steps, prepare all the needed ingredients, which include two pounds boneless salmon fillet, ½ cup hot red pepper sauce, ½ cup brown sugar, two tablespoons butter and a tablespoon of honey. To enhance the flavor of the delicacy, include two tablespoons lemon juice, a tablespoon of olive oil, ¼ cup chopped green onions as well as ¼ tablespoon mixed pepper and salt.
Mix the brown sugar, hot sauce, honey, butter and lemon juice in a small bowl. Pour the mixture in a saucepan and heat. Stir constantly for about four minutes. Set the mixture aside. Pour the olive oil on a casserole dish and fry the fish. Pour the sauce over the seafood, add salt and pepper as well as green onions. Marinade for half hour. Bake the fish in an oven that was preheated to 425 degrees Fahrenheit for 25 minutes. Serve with a side dish.
Baked Salmon Fillets with Goat Cheese and Coriander
In this tasty dish, you will need four boneless salmon fillets, 1/3 pound crumbled goat cheese and four tablespoons chopped fresh coriander. In addition to these, you will use four tablespoons olive oil, ½ cup chopped onion, a tablespoon of finely chopped garlic, ½ cup dry red wine, four tablespoons capers and a tablespoon of chopped rosemary. To enhance the flavor of this delicacy, you can add a teaspoon of fresh oregano, 1/8 teaspoon hot red pepper flakes, 1/3 cup canned tomatoes, ½ tablespoon mixed pepper and salt, 12 pitted black olives and two tablespoons anise-flavored liquor.
Heat the oil in a small saucepan. Add the garlic and onion. Cook for two minutes and add rosemary, capers, wine, oregano, tomatoes, salt, pepper flakes and olives. Let the mixture boil and simmer for another five minutes. Pour a tablespoon of oil in a baking pan. Place the fish fillets in the pan. Top the fillets with cheese and pour the liquor over the dish. Put the dish in an oven that was preheated to 475 degrees Fahrenheit. Bake for five minutes. Garnish with coriander and serve.
Yin-Yang Salmon
Before proceeding with the steps, prepare all the needed ingredients, which include two pounds boneless salmon fillet, ½ cup hot red pepper sauce, ½ cup brown sugar, two tablespoons butter and a tablespoon of honey. To enhance the flavor of the delicacy, include two tablespoons lemon juice, a tablespoon of olive oil, ¼ cup chopped green onions as well as ¼ tablespoon mixed pepper and salt.
Mix the brown sugar, hot sauce, honey, butter and lemon juice in a small bowl. Pour the mixture in a saucepan and heat. Stir constantly for about four minutes. Set the mixture aside. Pour the olive oil on a casserole dish and fry the fish. Pour the sauce over the seafood, add salt and pepper as well as green onions. Marinade for half hour. Bake the fish in an oven that was preheated to 425 degrees Fahrenheit for 25 minutes. Serve with a side dish.
Baked Salmon Fillets with Goat Cheese and Coriander
In this tasty dish, you will need four boneless salmon fillets, 1/3 pound crumbled goat cheese and four tablespoons chopped fresh coriander. In addition to these, you will use four tablespoons olive oil, ½ cup chopped onion, a tablespoon of finely chopped garlic, ½ cup dry red wine, four tablespoons capers and a tablespoon of chopped rosemary. To enhance the flavor of this delicacy, you can add a teaspoon of fresh oregano, 1/8 teaspoon hot red pepper flakes, 1/3 cup canned tomatoes, ½ tablespoon mixed pepper and salt, 12 pitted black olives and two tablespoons anise-flavored liquor.
Heat the oil in a small saucepan. Add the garlic and onion. Cook for two minutes and add rosemary, capers, wine, oregano, tomatoes, salt, pepper flakes and olives. Let the mixture boil and simmer for another five minutes. Pour a tablespoon of oil in a baking pan. Place the fish fillets in the pan. Top the fillets with cheese and pour the liquor over the dish. Put the dish in an oven that was preheated to 475 degrees Fahrenheit. Bake for five minutes. Garnish with coriander and serve.
