By [http://ezinearticles.com/?expert=Jeya_Lakshmi]Jeya Lakshmi
Chicken hot garlic recipe for Indian Style Chinese Hot and Spicy Garlic Chicken containing small boneless breast pieces Chicken chopped Garlic Red Chili Powder Tomato Sauce. I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Delicious sauce recipe you can easily cook. Authentic and healthy Chinese food that is easy and quick to cook.
These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present. The place I frequent on campus is currently serving Buffalo Chicken on Garlic Wraps and I'm curious as to what that'd be like.
1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes. [http://indomunch.com/Chicken.html]Chicken hot garlic is a great chicken dish. Hot Garlic Chicken Saute Recipes selected by the collective taste buds of the masses from Group Recipes. Some garlic chicken recipes involve roasting a whole chicken. That's great - if you've got both the time and enough people to eat the chicken!
Please purchase online http://www.indomunch.com in New York city.
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Article Source: http://EzineArticles.com/?expert=Jeya_Lakshmi http://EzineArticles.com/?Indian-Style-Chinese-Hot-Garlic&id=1162037
Showing posts with label article. Show all posts
Showing posts with label article. Show all posts
12 May 2008
3 Apr 2008
Best Stovetop Hamburgers Recipe
By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt
I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!
What you will need for ingredients:
* about 3 lbs certified angus beef ground chuck (tastes and cooks best)
* about 1/3 a sweet vidalia onion diced
* about 1/3 green pepper diced
* salt and fresh ground pepper - 1 tbsp each
* 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt
* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
* Toppings like fresh lettuce, tomato, onion, etc.
* Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! Pictures for [http://www.accordingtokieli.com/2008/01/30/best-stovetop-hamburgers-in-the-world-recipe/]Best Stovetop Hamburgers Recipes are here!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Best-Stovetop-Hamburgers-Recipe&id=1004604
I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!
What you will need for ingredients:
* about 3 lbs certified angus beef ground chuck (tastes and cooks best)
* about 1/3 a sweet vidalia onion diced
* about 1/3 green pepper diced
* salt and fresh ground pepper - 1 tbsp each
* 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt
* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
* Toppings like fresh lettuce, tomato, onion, etc.
* Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! Pictures for [http://www.accordingtokieli.com/2008/01/30/best-stovetop-hamburgers-in-the-world-recipe/]Best Stovetop Hamburgers Recipes are here!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Best-Stovetop-Hamburgers-Recipe&id=1004604
Lovely Desserts To Spice Up Your Valentine's Day
By [http://ezinearticles.com/?expert=Mary_Anne_Durkee]Mary Anne Durkee
You don't need to be a chef-in-training to create a spectacular dessert that will have your sweetheart smiling until next Valentine's Day. You can make a truly decadent creation by following this simple chocolate dessert recipe. I like to use the large stem berries as they look spectacular and have a built in handle. Here are a couple of recipes that are guaranteed to make your Valentines a lot more interesting!
Chocolate-Covered Strawberries
INGREDIENTS
6 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 tablespoon shortening
36 large strawberries, washed and dried
PREPARATION
Line baking sheet with parchment or waxed paper. In 1/2-quart saucepan on MELT on Wolf electric or induction cooktop, place bittersweet chocolate. Heat about 12 minutes or until chocolate is completely melted, stirring occasionally. Dip strawberries halfway into chocolate and place on waxed paper. Chill in Sub-Zero refrigerator about 30 minutes, or until chocolate is set. In 1/2-quart saucepan on MELT, place white chocolate and shortening. Melt until smooth. Drizzle white chocolate over dark chocolate-covered strawberries. Chill about 30 minutes or until set. Strawberries can be refrigerated up to 6 hours.
Makes 3 dozen strawberries.
Chocolate Truffles: The word truffle has several meanings in the world of candy because of their different countries of origin. It was invented in France as a small, rich chocolate made of ganache, often flavored and usually shaped into a ball. The original recipe, rolled in cocoa, was named after the black truffle fungus because of its physical resemblance.
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
Half cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint, kirsch, or Grand Marnier)
Three Fourth cup cocoa
*optional: add a little chile powder for some fun heat
PREPARATION
Pour water in the basin of a bain de marie. Heat to 140F (60C), covered with lid. In the porcelain part, place chocolate chips, butter, water and liqueur. Place over water.
Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally. Remove the porcelain container of the bain de marie and gently whisk in egg yolk until just combined. Place pan in refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa, chopped nuts, chocolate sprinkles, etc as you desire. Place balls on waxed paper lined baking sheet. Repeat until all mixture is used. Refrigerate until firm. Store in refrigerator.
Alternate method: In 2-quart saucepan on low, place chips, butter and water. Heat about 20 minutes or until melted, stirring occasionally. Remove from heat. Gently whisk egg yolk and liqueur into mixture. Place pan in refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
Makes 3 dozen balls.
Mary-Anne is a featured member and regular contributor at iFood.tv, [http://www.iFood.tv]a global food network featuring recipes from all over the world. Other popular Valentines Day dessert recipe videos on ifood.tv include [http://www.ifood.tv/recipe/cardamom_chocolate_truffles_0]Chocolate Truffles Recipe and [http://www.ifood.tv/recipe/chocolate_covered_strawberries]Chocolate Covered Strawberries Recipe.
Article Source: http://EzineArticles.com/?expert=Mary_Anne_Durkee http://EzineArticles.com/?Lovely-Desserts-To-Spice-Up-Your-Valentines-Day&id=1012166
You don't need to be a chef-in-training to create a spectacular dessert that will have your sweetheart smiling until next Valentine's Day. You can make a truly decadent creation by following this simple chocolate dessert recipe. I like to use the large stem berries as they look spectacular and have a built in handle. Here are a couple of recipes that are guaranteed to make your Valentines a lot more interesting!
Chocolate-Covered Strawberries
INGREDIENTS
6 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 tablespoon shortening
36 large strawberries, washed and dried
PREPARATION
Line baking sheet with parchment or waxed paper. In 1/2-quart saucepan on MELT on Wolf electric or induction cooktop, place bittersweet chocolate. Heat about 12 minutes or until chocolate is completely melted, stirring occasionally. Dip strawberries halfway into chocolate and place on waxed paper. Chill in Sub-Zero refrigerator about 30 minutes, or until chocolate is set. In 1/2-quart saucepan on MELT, place white chocolate and shortening. Melt until smooth. Drizzle white chocolate over dark chocolate-covered strawberries. Chill about 30 minutes or until set. Strawberries can be refrigerated up to 6 hours.
Makes 3 dozen strawberries.
Chocolate Truffles: The word truffle has several meanings in the world of candy because of their different countries of origin. It was invented in France as a small, rich chocolate made of ganache, often flavored and usually shaped into a ball. The original recipe, rolled in cocoa, was named after the black truffle fungus because of its physical resemblance.
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
Half cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint, kirsch, or Grand Marnier)
Three Fourth cup cocoa
*optional: add a little chile powder for some fun heat
PREPARATION
Pour water in the basin of a bain de marie. Heat to 140F (60C), covered with lid. In the porcelain part, place chocolate chips, butter, water and liqueur. Place over water.
Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally. Remove the porcelain container of the bain de marie and gently whisk in egg yolk until just combined. Place pan in refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa, chopped nuts, chocolate sprinkles, etc as you desire. Place balls on waxed paper lined baking sheet. Repeat until all mixture is used. Refrigerate until firm. Store in refrigerator.
Alternate method: In 2-quart saucepan on low, place chips, butter and water. Heat about 20 minutes or until melted, stirring occasionally. Remove from heat. Gently whisk egg yolk and liqueur into mixture. Place pan in refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
Makes 3 dozen balls.
Mary-Anne is a featured member and regular contributor at iFood.tv, [http://www.iFood.tv]a global food network featuring recipes from all over the world. Other popular Valentines Day dessert recipe videos on ifood.tv include [http://www.ifood.tv/recipe/cardamom_chocolate_truffles_0]Chocolate Truffles Recipe and [http://www.ifood.tv/recipe/chocolate_covered_strawberries]Chocolate Covered Strawberries Recipe.
Article Source: http://EzineArticles.com/?expert=Mary_Anne_Durkee http://EzineArticles.com/?Lovely-Desserts-To-Spice-Up-Your-Valentines-Day&id=1012166
Making Yogurt Recipe
By [http://ezinearticles.com/?expert=Ferne_Merrylees]Ferne Merrylees
My dad is a yogurt making fiend and this is one of his favourite recipes for making the best tasting yogurt there is. Our family thrives on yogurt and the great thing about making it at home is you can have as many flavours as you want without having to buy huge expensive tubs at the shops! I prefer vanilla, Dad likes his plain mixed with fruit and Mum likes hers with muesli! Try different flavours to find your favourite!
* Ingredients
1. 3 cups 1% organic milk (pasteurized)
2. 1 cup heavy cream
3. 1/4 cup organic raw sugar
4. 1/2 cup of starter yogurt
5. flavours (strawberry jam, vanilla essence etc)
* Equipment
1. saucepan
2. esky
3. clean sterilized jars
4. whisk
5. thermometer
* Instructions
1. Heat the milk and cream in a saucepan and dissolve the sugar into it.
2. Bring the mixture to 43 degrees Celsius (110 degrees Fahrenheit) and add the starter yogurt, whisking well.
3. In the base of the clean jars, add the flavours of your choice leaving one jar plain to be used as starter yogurt for your next batch.
4. Fill the jars with the milk mixture, filling the jar to about an inch from the top. Screw the lids on tight.
5. Fill an esky (a cooler) with hot tap water and then place the jars inside, making sure that the water doesn't cover them entirely.
6. Put the lid of the esky on and leave for 8 hours or so (or overnight.)
7. Place in the fridge to help the yogurt thicken.
Vary the amount of sugar you add to the mixture. This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!
I've been a fan of yogurt for years and recently I've put together a blog on everything I know about yogurt including the research into how yogurt might be able to fight cancer, the benefits of eating yogurt such as improving the immune system and how yogurt might help us live longer, healthier lives. Check out my blog at http://makingyogurt.wordpress.com/
Article Source: http://EzineArticles.com/?expert=Ferne_Merrylees http://EzineArticles.com/?Making-Yogurt-Recipe&id=1000807
My dad is a yogurt making fiend and this is one of his favourite recipes for making the best tasting yogurt there is. Our family thrives on yogurt and the great thing about making it at home is you can have as many flavours as you want without having to buy huge expensive tubs at the shops! I prefer vanilla, Dad likes his plain mixed with fruit and Mum likes hers with muesli! Try different flavours to find your favourite!
* Ingredients
1. 3 cups 1% organic milk (pasteurized)
2. 1 cup heavy cream
3. 1/4 cup organic raw sugar
4. 1/2 cup of starter yogurt
5. flavours (strawberry jam, vanilla essence etc)
* Equipment
1. saucepan
2. esky
3. clean sterilized jars
4. whisk
5. thermometer
* Instructions
1. Heat the milk and cream in a saucepan and dissolve the sugar into it.
2. Bring the mixture to 43 degrees Celsius (110 degrees Fahrenheit) and add the starter yogurt, whisking well.
3. In the base of the clean jars, add the flavours of your choice leaving one jar plain to be used as starter yogurt for your next batch.
4. Fill the jars with the milk mixture, filling the jar to about an inch from the top. Screw the lids on tight.
5. Fill an esky (a cooler) with hot tap water and then place the jars inside, making sure that the water doesn't cover them entirely.
6. Put the lid of the esky on and leave for 8 hours or so (or overnight.)
7. Place in the fridge to help the yogurt thicken.
Vary the amount of sugar you add to the mixture. This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!
I've been a fan of yogurt for years and recently I've put together a blog on everything I know about yogurt including the research into how yogurt might be able to fight cancer, the benefits of eating yogurt such as improving the immune system and how yogurt might help us live longer, healthier lives. Check out my blog at http://makingyogurt.wordpress.com/
Article Source: http://EzineArticles.com/?expert=Ferne_Merrylees http://EzineArticles.com/?Making-Yogurt-Recipe&id=1000807
Lenten Specials
By [http://ezinearticles.com/?expert=Carol_A_Hill]Carol A Hill
Easy and delicious to prepare during the Lenten season when eating meat is not an option. Serve with a tossed green salad and whole wheat dinner rolls. At other times serve them as a side dish with a whole roasted chicken and vegetables.
Meatless Stuffed Bell Peppers
3-large bell peppers-cleaned, with the white rind removed and cut into halves
2-cups cooked brown rice
1-cup mushrooms, cleaned with the stems removed
¾-cup onion, chopped
½-cup bell pepper, chopped
½-cup fresh tomatoes, chopped
Salt & pepper to taste
Topping:
1-tsp dried parsley flakes
¼-cup Italian bread crumbs
¼-cup parmasean cheese
Directions: In a mini chopper or food processor-grind the raw mushrooms for a few seconds. Into a large skillet: Saute the mushrooms and the vegetables in a teaspoonful of
Canola oil. Add the cooked rice and season with the salt and the pepper. Fill the raw bell pepper halves with the rice mixture. In a small bowl: Mix together; the parsley flakes, the
Italian bread crumbs and the parmasean cheese. Spoon the topping onto the bell pepper halves. Bake at 350 degrees until the bell peppers are tender.
Traditionally, seafood is eaten on Fridays during Lent. Nothing tastes better than fried fish tacos in a soft wheat tortilla and dressed with shredded lettuce, chopped tomatoes, chopped red onions and chopped pickles with a dollop of homemade tartar sauce.
2-lbs of red fish, filleted with the bones removed
1-package fish fry
1-cup all purpose flour
3-eggs, scrambled with 1-cup water added(egg wash)
1-tablespoon hot sauce
Seasonings:
Salt & pepper
1-bay leaf, finely crushed
½-cup dried parsley flakes
1/8-tsp. cayenne pepper
½-tsp. thyme
½-tsp oregano
1/2-tsp. garlic powder
Directions: Soak the redfish in a small amount of salt water. Rinse the fish and pat it dry
with a paper towel. Cut it into chunks. In a medium sized bowl: mix together the fish fry, the flour and the seasonings. In another bowl: combine the egg wash and the hot sauce.
First dip the fish chunks into the wet mixture then the dry one. Into a large skillet or dutch oven heat enough vegetable oil to fry the fish. Carefully place the fish into the hot
oil a few chunks at a time cooking them until the coating is browned. Drain the chunks on
a plate with a few sheets of paper towels. Heat an oven to 350 degrees and put the fish chunks into a rectangle baking dish that has been sprayed with some commercial cooking oil for about fifteen minutes more. Wrap the whole wheat tortillas in some foil and warm
for fifteen minutes. Shred some lettuce, chop tomatoes, chopped dill pickles and chopped red onions. To dress the taco: Put a couple of fish chunks into the warmed tortilla and
add the vegetables. Spoon with some homemade tartar sauce.
Tartar Sauce
1-cup mayonnaise
1-cup chopped dill pickles
1-tsp. hot sauce
Directions: In a food processor, mini chopper or a blender: Combine ingredients.
Losing weight in today's world is difficult, at http://www.chill6100.wordpress.com
Dieter's Quandary are some recipes and helpful tips to lose weight and keep it off.
Article Source: http://EzineArticles.com/?expert=Carol_A_Hill http://EzineArticles.com/?Lenten-Specials&id=998004
Easy and delicious to prepare during the Lenten season when eating meat is not an option. Serve with a tossed green salad and whole wheat dinner rolls. At other times serve them as a side dish with a whole roasted chicken and vegetables.
Meatless Stuffed Bell Peppers
3-large bell peppers-cleaned, with the white rind removed and cut into halves
2-cups cooked brown rice
1-cup mushrooms, cleaned with the stems removed
¾-cup onion, chopped
½-cup bell pepper, chopped
½-cup fresh tomatoes, chopped
Salt & pepper to taste
Topping:
1-tsp dried parsley flakes
¼-cup Italian bread crumbs
¼-cup parmasean cheese
Directions: In a mini chopper or food processor-grind the raw mushrooms for a few seconds. Into a large skillet: Saute the mushrooms and the vegetables in a teaspoonful of
Canola oil. Add the cooked rice and season with the salt and the pepper. Fill the raw bell pepper halves with the rice mixture. In a small bowl: Mix together; the parsley flakes, the
Italian bread crumbs and the parmasean cheese. Spoon the topping onto the bell pepper halves. Bake at 350 degrees until the bell peppers are tender.
Traditionally, seafood is eaten on Fridays during Lent. Nothing tastes better than fried fish tacos in a soft wheat tortilla and dressed with shredded lettuce, chopped tomatoes, chopped red onions and chopped pickles with a dollop of homemade tartar sauce.
2-lbs of red fish, filleted with the bones removed
1-package fish fry
1-cup all purpose flour
3-eggs, scrambled with 1-cup water added(egg wash)
1-tablespoon hot sauce
Seasonings:
Salt & pepper
1-bay leaf, finely crushed
½-cup dried parsley flakes
1/8-tsp. cayenne pepper
½-tsp. thyme
½-tsp oregano
1/2-tsp. garlic powder
Directions: Soak the redfish in a small amount of salt water. Rinse the fish and pat it dry
with a paper towel. Cut it into chunks. In a medium sized bowl: mix together the fish fry, the flour and the seasonings. In another bowl: combine the egg wash and the hot sauce.
First dip the fish chunks into the wet mixture then the dry one. Into a large skillet or dutch oven heat enough vegetable oil to fry the fish. Carefully place the fish into the hot
oil a few chunks at a time cooking them until the coating is browned. Drain the chunks on
a plate with a few sheets of paper towels. Heat an oven to 350 degrees and put the fish chunks into a rectangle baking dish that has been sprayed with some commercial cooking oil for about fifteen minutes more. Wrap the whole wheat tortillas in some foil and warm
for fifteen minutes. Shred some lettuce, chop tomatoes, chopped dill pickles and chopped red onions. To dress the taco: Put a couple of fish chunks into the warmed tortilla and
add the vegetables. Spoon with some homemade tartar sauce.
Tartar Sauce
1-cup mayonnaise
1-cup chopped dill pickles
1-tsp. hot sauce
Directions: In a food processor, mini chopper or a blender: Combine ingredients.
Losing weight in today's world is difficult, at http://www.chill6100.wordpress.com
Dieter's Quandary are some recipes and helpful tips to lose weight and keep it off.
Article Source: http://EzineArticles.com/?expert=Carol_A_Hill http://EzineArticles.com/?Lenten-Specials&id=998004
Crockpot Swedish Meatball Recipe
By [http://ezinearticles.com/?expert=Natalie_Schloesser]Natalie Schloesser
My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.
A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.
2 - 12 ounce packages frozen meatballs
1 cup water
½ tsp nutmeg
1 tsp minced onion
½ tsp garlic powder
½ tsp dill weed
½ tsp black pepper
4 ounces cubed goat cheese
1 cup sour cream
Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.
Homemade Meatballs
4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)
1 ¼ cup bread crumbs
3 eggs
½ cup water
¼ tsp allspice
1 tsp ground mustard
1 finely minced onion
Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.
For more easy crockpot recipes, visit [http://www.natalies-recipes.com]www.natalies-recipes.com. Enjoy!
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit [http://www.natalies-recipes.com]http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser http://EzineArticles.com/?Crockpot-Swedish-Meatball-Recipe&id=993759
My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.
A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.
2 - 12 ounce packages frozen meatballs
1 cup water
½ tsp nutmeg
1 tsp minced onion
½ tsp garlic powder
½ tsp dill weed
½ tsp black pepper
4 ounces cubed goat cheese
1 cup sour cream
Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.
Homemade Meatballs
4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)
1 ¼ cup bread crumbs
3 eggs
½ cup water
¼ tsp allspice
1 tsp ground mustard
1 finely minced onion
Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.
For more easy crockpot recipes, visit [http://www.natalies-recipes.com]www.natalies-recipes.com. Enjoy!
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit [http://www.natalies-recipes.com]http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser http://EzineArticles.com/?Crockpot-Swedish-Meatball-Recipe&id=993759
Fire Roasted Red Pepper and Tomato Soup - This is a Delicious Recipe
By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
Ingredients you will need:
1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )
Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.
This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Fire-Roasted-Red-Pepper-and-Tomato-Soup---This-is-a-Delicious-Recipe&id=948174
Ingredients you will need:
1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )
Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.
This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Fire-Roasted-Red-Pepper-and-Tomato-Soup---This-is-a-Delicious-Recipe&id=948174
Yam Pottage
Yam Pottage
By [http://ezinearticles.com/?expert=Kiya_Sama]Kiya Sama
This is another favorite of mine. It's quite healthy and can be eaten for lunch or dinner - preferably dinner.
Ingredients:
I medium sized yam
I medium sized dried fish
2 cups of dried/ground crayfish
½ cup of palm oil
4 small tomatoes (chopped)
1 medium sized onion (chopped)
4 cups of chopped spinach (fresh or frozen can be used)
Seasonings (spices - curry, thyme, paprika)
Salt and pepper to taste
Preparation Time: 30 - 35 minutes.
Preparation:
Slice yam into narrow slices and then into 'cubes' of various sizes. Peel off the skin and soak in water.
Wash carefully and bring to boil - but only for about ten minutes. That way the yam doesn't become too soft when the other ingredients are added.
Wash the dried fish in warm water very carefully and break into smaller pieces. Set aside
After ten minutes, add chopped onions and tomatoes and allow to simmer for another ten minutes.
Now add the washed fish, palm oil and crayfish. Allow to cook for five minutes.
Last, add the chopped spinach, spices/seasonings and stir carefully.
Allow to cook on medium heat until broth thickens or the yam is soft (Warning! Do not make the yam too soft or it will 'dissolve' and easily break into pieces) enough.
Take the yam porridge off the fire and settle on a cooler stove surface, so the vegetable broth becomes even thicker. Let it cool and it's time to be served! Serves six.
Note: Potatoes are a great substitute for yams (if not available) - use about five large potatoes, but be sure to begin adding ingredients as soon as potatoes are set to boil, since they become softer much quicker than yams.
Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Yam-Pottage&id=989317
By [http://ezinearticles.com/?expert=Kiya_Sama]Kiya Sama
This is another favorite of mine. It's quite healthy and can be eaten for lunch or dinner - preferably dinner.
Ingredients:
I medium sized yam
I medium sized dried fish
2 cups of dried/ground crayfish
½ cup of palm oil
4 small tomatoes (chopped)
1 medium sized onion (chopped)
4 cups of chopped spinach (fresh or frozen can be used)
Seasonings (spices - curry, thyme, paprika)
Salt and pepper to taste
Preparation Time: 30 - 35 minutes.
Preparation:
Slice yam into narrow slices and then into 'cubes' of various sizes. Peel off the skin and soak in water.
Wash carefully and bring to boil - but only for about ten minutes. That way the yam doesn't become too soft when the other ingredients are added.
Wash the dried fish in warm water very carefully and break into smaller pieces. Set aside
After ten minutes, add chopped onions and tomatoes and allow to simmer for another ten minutes.
Now add the washed fish, palm oil and crayfish. Allow to cook for five minutes.
Last, add the chopped spinach, spices/seasonings and stir carefully.
Allow to cook on medium heat until broth thickens or the yam is soft (Warning! Do not make the yam too soft or it will 'dissolve' and easily break into pieces) enough.
Take the yam porridge off the fire and settle on a cooler stove surface, so the vegetable broth becomes even thicker. Let it cool and it's time to be served! Serves six.
Note: Potatoes are a great substitute for yams (if not available) - use about five large potatoes, but be sure to begin adding ingredients as soon as potatoes are set to boil, since they become softer much quicker than yams.
Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Yam-Pottage&id=989317
Family Favorite Mexican Crock Pot Recipes
By [http://ezinearticles.com/?expert=Sherry_Frewerd]Sherry Frewerd
There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com
Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd http://EzineArticles.com/?Family-Favorite-Mexican-Crock-Pot-Recipes&id=982845
There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com
Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd http://EzineArticles.com/?Family-Favorite-Mexican-Crock-Pot-Recipes&id=982845
4 Great Recipes To Create a Cherry Desert Using a Dutch Oven
By [http://ezinearticles.com/?expert=Raymond_Laubert]Raymond Laubert
Deserts using a Dutch Oven is a great way to cook. This article will show you 4 easy dutch oven cherry deserts. Each of these recipes use simple to find, easy to pack ingredients.
The first Dutch Oven Cherry Desert requires:
Ingredients:
1 can crushed pineapple
1 can cherry pie filling (she said you can use others)
1 box yellow cake mix (NOT the pudding style)
1 1/2 cups melted butter (I'm sure you could use less if wanted)
Start by pouring your crushed pineapple including the juice into the Dutch Oven (D.O.).
Now add the pie filling. Next pour DRY cake mix on top of the fruit and filling. Next melt 1 1/2 cups (3 sticks) of butter. Pour over the dry cake mix. Next bake at 350 degrees (about 10 coals on botton and 12-15 coals on top), and it will usually take about 1 to 1 1/2 hours. Take out when done and let cool before serving.
Here is a nice Cherry Desert from our European friends. Black Forest Cake in a Dutch Oven
To start with you will need to line a 12" D.O. with heavy duty aluminum foil, this will reduce the clean up required.
Next using a box of Devil's Food Cake Mix, prepare the cake mix as per the instructions on the back of the box. Pour the prepared cake mix into your lined D.O..
Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake as you would a Cobbler. It should be done in about 30-35 minutes. Test with a toothpick or metal skewer. If the it is clean the cake is done; if the it is gooey with cake mix, let it bake longer.
When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired).
This desert is a Cobbler.
Open 2 cans of Cherry pie filling, put in a foil lined Dutch Oven, pour on top a white, yellow or spice cake mix dry. Put on top of cake mix half a cup butter or margarine, cut into pieces & scatter around the dry cake mix. 10 coals on bottom of DO & 15 on top. Cook for about 45 minutes.
The last Dutch Oven Cherry Desert, before I have to raid the refrigerator, is for those on a diet. This is a reduced calorie favorite.
Start with a standard box of cake mix. Dutch Chocolate works very well. Do NOT mix according to the directions on the box. Mix in one can of reduced calorie cherry pie filling and a can of diet lemon-lime soda. Bake at 350 per the directions on the cake box. About 30-45 mins.
I hope you enjoy these recipes. They can be modified to work with almost any fruit mix. Apples and Peaches both are very good.
To learn more about cooking with Dutch Ovens, please visit http://www.theweekendchef.com/articlesdirectory/ where you will find additional articles on cooking and recipe preparation. http://theweekendchef.com is one of several websites where I discuss cooking related topics and offer other assistance. Theweekendchef.com is one of the Internets largest recipe site with over 340,000 recipes, 11,000 drinks, 150 cookbooks, recipe and article exchanges and a newsletter.
Article Source: http://EzineArticles.com/?expert=Raymond_Laubert http://EzineArticles.com/?4-Great-Recipes-To-Create-a-Cherry-Desert-Using-a-Dutch-Oven&id=960765
Deserts using a Dutch Oven is a great way to cook. This article will show you 4 easy dutch oven cherry deserts. Each of these recipes use simple to find, easy to pack ingredients.
The first Dutch Oven Cherry Desert requires:
Ingredients:
1 can crushed pineapple
1 can cherry pie filling (she said you can use others)
1 box yellow cake mix (NOT the pudding style)
1 1/2 cups melted butter (I'm sure you could use less if wanted)
Start by pouring your crushed pineapple including the juice into the Dutch Oven (D.O.).
Now add the pie filling. Next pour DRY cake mix on top of the fruit and filling. Next melt 1 1/2 cups (3 sticks) of butter. Pour over the dry cake mix. Next bake at 350 degrees (about 10 coals on botton and 12-15 coals on top), and it will usually take about 1 to 1 1/2 hours. Take out when done and let cool before serving.
Here is a nice Cherry Desert from our European friends. Black Forest Cake in a Dutch Oven
To start with you will need to line a 12" D.O. with heavy duty aluminum foil, this will reduce the clean up required.
Next using a box of Devil's Food Cake Mix, prepare the cake mix as per the instructions on the back of the box. Pour the prepared cake mix into your lined D.O..
Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake as you would a Cobbler. It should be done in about 30-35 minutes. Test with a toothpick or metal skewer. If the it is clean the cake is done; if the it is gooey with cake mix, let it bake longer.
When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired).
This desert is a Cobbler.
Open 2 cans of Cherry pie filling, put in a foil lined Dutch Oven, pour on top a white, yellow or spice cake mix dry. Put on top of cake mix half a cup butter or margarine, cut into pieces & scatter around the dry cake mix. 10 coals on bottom of DO & 15 on top. Cook for about 45 minutes.
The last Dutch Oven Cherry Desert, before I have to raid the refrigerator, is for those on a diet. This is a reduced calorie favorite.
Start with a standard box of cake mix. Dutch Chocolate works very well. Do NOT mix according to the directions on the box. Mix in one can of reduced calorie cherry pie filling and a can of diet lemon-lime soda. Bake at 350 per the directions on the cake box. About 30-45 mins.
I hope you enjoy these recipes. They can be modified to work with almost any fruit mix. Apples and Peaches both are very good.
To learn more about cooking with Dutch Ovens, please visit http://www.theweekendchef.com/articlesdirectory/ where you will find additional articles on cooking and recipe preparation. http://theweekendchef.com is one of several websites where I discuss cooking related topics and offer other assistance. Theweekendchef.com is one of the Internets largest recipe site with over 340,000 recipes, 11,000 drinks, 150 cookbooks, recipe and article exchanges and a newsletter.
Article Source: http://EzineArticles.com/?expert=Raymond_Laubert http://EzineArticles.com/?4-Great-Recipes-To-Create-a-Cherry-Desert-Using-a-Dutch-Oven&id=960765
Homemade Pizza With A Crispy Crust
By [http://ezinearticles.com/?expert=Sidney_Stone]Sidney Stone
The biggest gripe I have heard from my friends about making pizza at home is that the crust is never crispy enough. In my experience, home baking stones are the best tool to achieve a pizzeria style crispy crust. However, even without a baking stone, you can still create a crispy pizza crust that would rival a crust baked on a stone. In my years of making pizza, I have come to rely on a few shortcuts and techniques that you may find useful in your own pizza-baking adventures.
Making an awesome pizza - from scratch to finish - doesn't take very long and tastes so much better than the grease-drenched corporate crap you can get delivered. Sadly, there is nowhere to get a good pizza around here. Our area is completely dominated by the pukey corporate brands. So, we are left with no choice but to make pizza at home. So, here is my typical pizza production process:
1. Mise en place
2. Prep
3. Dough
4. Sauce
5. Assembly
6. Bake
7. Cut and Serve
Mise en place
Pronounced "MEEZ IN PLAHS", mise en place is french for "setting in place". Cooks use the term when referring to setting up your cooking space. This includes getting out all the utensils, pans, tools, etc that you will need for preparation. This is what I do for pizza mise en place:
Put out the following For Cheese and Prep:
- Cutting board
- Large knife
- Cheese Grater
- Large Ziplock Bag
- Cheeses to be grated
For Sauce:
- Bowl for mixing sauce
- Small Whisk
- Pizza Spice Mix
- 1 28oz can Tomato Puree
For Dough:
- Pull out food processor & dough blade
- Flour
- Salt
- 1 packet Rapid Rise Yeast
- Olive Oil
- Dough Docker
- Rolling pin
Then, turn the oven on to 500 degrees. That covers our basic pizza mise en place.
Prep
My pizza prep usually includes grating cheese and chopping toppings. Fresh grated cheese has more taste and is not coated with dust to keep it from sticking together in the bag. I grate some high quality mozzarella, usually 16oz for a whole pizza. Once grated, it gets tossed in the ziplock with 3/4 cup grated parmesan (please not Kraft - that is not parmesan...) Depending on what I have in the fridge, I might toss in some romano or asiago in the mix too. Whatever your cheese mix, seal the bag tightly and shake it up to evenly distribute the cheeses. Then, throw the bag in the fridge until needed for assembly.
Dough
Through the years, I have tried making every kind of pizza crust I could find. I have tried thick crusts; thin crusts; yeast crusts; baking powder crusts; flavored crusts; whole wheat crusts; cheese filled crusts; the list just goes on and on. Our favorite is a nice crispy thin crust, as described below.
Making the dough with the food processor is so easy. First, make a sponge out of the yeast, 1/2 cup warm (not hot) water, 1 tsp sugar, and 1 cup flour. Let it sit for about 10 minutes. Then, in the food processor, tip in 1 1/2 cups flour, 1 1/2 teaspoon salt, and 2 tablespoons olive oil. Pulse it a few times til the dough starts to come together, then hold down pulse for about 15-20 seconds until the dough comes together in a single ball. Don't overdo it or your crust will be tough.
To make cleanup a snap, layout a big rectangle of heavy duty aluminum foil on the countertop and lightly cover with flour - for rolling out the dough. Put the dough ball on the flour-dusted foil-covered countertop and let it rest about 5 minutes to loosen up. Then, roll it out to the desired size and mercilessly dock it with the dough docker. This keeps evil air bubbles from forming in the crust and helps the crust to bake evenly. Before I had a dough docker, I used a plain old fork to prick the crust.
Oil a standard size cookie sheet and place the rolled out crust on it. Then, carefully roll up the foil where you rolled the crust, and toss it into the garbage. Certainly simplifies cleanup.
Sauce
I have tried all kinds of pizza sauces; Some made from tomato paste, tomato sauce, fresh tomatoes, and even sundried tomatoes. I like to change up sauce periodically and try something weird and wild, but the one I have come to think of as our regular pizza sauce is pretty simple and basic. I mix up my spices first
2 teaspoons garlic powder
2 teaspoons basil
2 teaspoons salt
1 teaspoon sugar (to kill the heartburn after eating)
In a small bowl, whisk the spice mix into the 28oz can of tomato puree (I use Muir Glen Organic Tomato Puree). Whisk til spices are evenly distributed.
Assembly
This is the fun part. Sauce the crust, top with cheese and whatever toppings you want. Sprinkle with a little extra parmesean.
Bake
Put the pizza on the very bottom rack of the oven closest to the heating element. Let it bake for about 10-15 minutes until it is nice and golden brown.
Cut and Serve
When it's done, take it out of the oven, cut, and serve. I like to use the Zyliss Pizza Wheel as my standard pizza cutter. It puts all other pizza cutting mechanisms to shame.
So that's it. That's how to make plain old thin and crispy cheese pizza at home.
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
Article Source: http://EzineArticles.com/?expert=Sidney_Stone http://EzineArticles.com/?Homemade-Pizza-With-A-Crispy-Crust&id=968981
The biggest gripe I have heard from my friends about making pizza at home is that the crust is never crispy enough. In my experience, home baking stones are the best tool to achieve a pizzeria style crispy crust. However, even without a baking stone, you can still create a crispy pizza crust that would rival a crust baked on a stone. In my years of making pizza, I have come to rely on a few shortcuts and techniques that you may find useful in your own pizza-baking adventures.
Making an awesome pizza - from scratch to finish - doesn't take very long and tastes so much better than the grease-drenched corporate crap you can get delivered. Sadly, there is nowhere to get a good pizza around here. Our area is completely dominated by the pukey corporate brands. So, we are left with no choice but to make pizza at home. So, here is my typical pizza production process:
1. Mise en place
2. Prep
3. Dough
4. Sauce
5. Assembly
6. Bake
7. Cut and Serve
Mise en place
Pronounced "MEEZ IN PLAHS", mise en place is french for "setting in place". Cooks use the term when referring to setting up your cooking space. This includes getting out all the utensils, pans, tools, etc that you will need for preparation. This is what I do for pizza mise en place:
Put out the following For Cheese and Prep:
- Cutting board
- Large knife
- Cheese Grater
- Large Ziplock Bag
- Cheeses to be grated
For Sauce:
- Bowl for mixing sauce
- Small Whisk
- Pizza Spice Mix
- 1 28oz can Tomato Puree
For Dough:
- Pull out food processor & dough blade
- Flour
- Salt
- 1 packet Rapid Rise Yeast
- Olive Oil
- Dough Docker
- Rolling pin
Then, turn the oven on to 500 degrees. That covers our basic pizza mise en place.
Prep
My pizza prep usually includes grating cheese and chopping toppings. Fresh grated cheese has more taste and is not coated with dust to keep it from sticking together in the bag. I grate some high quality mozzarella, usually 16oz for a whole pizza. Once grated, it gets tossed in the ziplock with 3/4 cup grated parmesan (please not Kraft - that is not parmesan...) Depending on what I have in the fridge, I might toss in some romano or asiago in the mix too. Whatever your cheese mix, seal the bag tightly and shake it up to evenly distribute the cheeses. Then, throw the bag in the fridge until needed for assembly.
Dough
Through the years, I have tried making every kind of pizza crust I could find. I have tried thick crusts; thin crusts; yeast crusts; baking powder crusts; flavored crusts; whole wheat crusts; cheese filled crusts; the list just goes on and on. Our favorite is a nice crispy thin crust, as described below.
Making the dough with the food processor is so easy. First, make a sponge out of the yeast, 1/2 cup warm (not hot) water, 1 tsp sugar, and 1 cup flour. Let it sit for about 10 minutes. Then, in the food processor, tip in 1 1/2 cups flour, 1 1/2 teaspoon salt, and 2 tablespoons olive oil. Pulse it a few times til the dough starts to come together, then hold down pulse for about 15-20 seconds until the dough comes together in a single ball. Don't overdo it or your crust will be tough.
To make cleanup a snap, layout a big rectangle of heavy duty aluminum foil on the countertop and lightly cover with flour - for rolling out the dough. Put the dough ball on the flour-dusted foil-covered countertop and let it rest about 5 minutes to loosen up. Then, roll it out to the desired size and mercilessly dock it with the dough docker. This keeps evil air bubbles from forming in the crust and helps the crust to bake evenly. Before I had a dough docker, I used a plain old fork to prick the crust.
Oil a standard size cookie sheet and place the rolled out crust on it. Then, carefully roll up the foil where you rolled the crust, and toss it into the garbage. Certainly simplifies cleanup.
Sauce
I have tried all kinds of pizza sauces; Some made from tomato paste, tomato sauce, fresh tomatoes, and even sundried tomatoes. I like to change up sauce periodically and try something weird and wild, but the one I have come to think of as our regular pizza sauce is pretty simple and basic. I mix up my spices first
2 teaspoons garlic powder
2 teaspoons basil
2 teaspoons salt
1 teaspoon sugar (to kill the heartburn after eating)
In a small bowl, whisk the spice mix into the 28oz can of tomato puree (I use Muir Glen Organic Tomato Puree). Whisk til spices are evenly distributed.
Assembly
This is the fun part. Sauce the crust, top with cheese and whatever toppings you want. Sprinkle with a little extra parmesean.
Bake
Put the pizza on the very bottom rack of the oven closest to the heating element. Let it bake for about 10-15 minutes until it is nice and golden brown.
Cut and Serve
When it's done, take it out of the oven, cut, and serve. I like to use the Zyliss Pizza Wheel as my standard pizza cutter. It puts all other pizza cutting mechanisms to shame.
So that's it. That's how to make plain old thin and crispy cheese pizza at home.
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
Article Source: http://EzineArticles.com/?expert=Sidney_Stone http://EzineArticles.com/?Homemade-Pizza-With-A-Crispy-Crust&id=968981
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