ALL RECIPE'S FOOD AND DRINK

Cooking for Two

2009-12-15T21:55:00.000+07:00

Cooking for Two

Whether you are cooking for two out of a sense of romance or necessity you will find that there are many resources online and off when it comes to finding the perfect combinations for those terrific twosomes. One thing to keep in mind however is that when cooking for two, it is sometimes best if two are doing the cooking. This gives cooking an opportunity to become a communication event rather than a chore.

Despite the fact that there are many resources and recipes available to those that are cooking for two there are also equal occasions to take traditional recipes that are designed to feed four and make them an opportunity to stretch your food dollars even further. By cooking traditional meals for four and feeding a portion you have managed to cook two meals for the time investment of one. It's a good deal for many, particularly those that do not relish the idea of cooking at all, much less of cooking for two.

Young couples and older couples alike often find that it is easier and almost as inexpensive to hit the fast food or other casual dining establishments than it is to prepare a nice healthy meal for two at home. The one thing they often forget is that cooking for two can be an interesting way to bring a little romance into the evening when done right of course.

Cooking is an art that most people have forgotten as it is also a necessary act unless you wish to live on sushi and raw vegetables. Even in these situations however there is typically some degree of preparation that is involved in the process. Food is beautiful and can be beautifully arranged if you are of the mind to do so. This means that you can spend a great deal of time not only creating new and delicious foods, but also visually appealing food combinations as well.

When cooking for two you will have the most opportunity for experimentation when it comes to food as any other time in your life. You have the option of trying great new cuisines and the knowledge that if you do not like the food, you are not wasting multiple servings. You can try to mix and match flavors and textures. You can make works of art on your plate or go for the guts, gore, and eyeballs galore. Cooking for two opens doors that aren't necessarily available when cooking for larger crowds with more limiting tastes.

Cooking for two is a great way to get your partner involved in the cooking process as well. When cooking for two you can discover the many great things that you both enjoy and those that aren't so appealing to one or the other of you. Make sure that when you are cooking for two that you invite an open and honest dialog about the things that you like and dislike about the meals being prepared. This will help you discover things to add to your regular menu as well as things to avoid making a part of your dinner rotation.

Perhaps the greatest thing about cooking for two is the fact that you can afford to enjoy special occasion cuisine more often when you are only feeding two than when you are feeding larger crowds. Bring on the steaks and lobster tail. Learn how to make shrimp scampi and filet mignon. Take the time, when cooking for two, to prepare those dishes that you love most. After all, it is really living when you live to dine rather than when you dine to live.

Cooking for two is so much more than a cliché. It is a great way to explore the culinary universe while exposing your palates to some wonderful surprises along the way. The Internet, bookstores, and libraries are filled with books about cooking for two. Take advantage of the opportunity to do just that and you'll be amazed at the world of flavors you've invited into your kitchen.

Cooking for Sunday Dinner

2009-12-14T21:36:00.000+07:00

Cooking for Sunday Dinner

From as far back as I can remember there have been special church occasions when dinner on the church grounds was the order for the day. Far too many times I watched as person after person walked in with store purchased fried chicken. Whether the reason for this was lack of time, lack of planning, or lack of ideas I was never quite certain. I was certain however, that this was not isolated to my church alone.

It may seem odd but I have traveled all over the country and lived in many different areas of the culture. One thing that seems constant no matter where I live is that someone inevitably brings fried chicken from a local restaurant or deli as his or her potluck offering. There is nothing wrong with this of course, but there are so many great recipes available for Sunday dinner cooking that it seems odd that so many would resort to this tired old tradition rather than spicing things up with a spicy taco casserole or sweetening the deal with some delightfully delicious and simple to make dessert.

Sunday dinners obviously aren't the only time when cooking a casserole or making a dessert is a good decision for the day. They are, however, the most common from my childhood, which is why I often refer to them. There are also 'pitch ins' at work that require a contribution and these are an excellent opportunity to make coworkers envy your culinary talents. Even for those who are health conscious however, there are many wonderful types of salads that can be prepared for occasions such as this that will provide you with a guilt free entrée at the event for which you are preparing your offering.

You do not have to choose calorie or fat filled dishes for your Sunday dinner cooking. In fact, when you are doing the cooking you should cook the things you enjoy eating. Most of us are much more likely to put our best efforts into preparing the foods we enjoy rather than those that feel as though they are a chore for us to make. The same holds true when cooking for potlucks and such. Just be careful that you do not prepare the exact same dish every time or people will think that it is the only dish you can prepare.

I recommend checking out casserole recipes online and in your favorite magazines. Even magazines that offer healthier eating options often have a casserole, large salad, or even a healthy dessert you can prepare for these events. My personal solution has always been to collect recipes over time that I would like to try out and use the potluck audience as my recipe guinea pigs. This way if my family or I do not like it, we won't be stuck with leftovers for a week and if we do like it, we can put it into our rotation of recipes for use at home.

Sunday dinner cooking doesn't have to be nearly as stressful as many of us make it out to be. Many wonderful crock-pot recipes can actually be prepared while you sleep. Just load your slow cooker with the proper ingredients and turn it on before turning in. You should awaken to the wonderful aroma of whatever delightful dish you have prepared and still manage to get ready for church in record time. This tried and true technique is a great way to make Sunday dinner cooking quick and easy.

Even if you are one of the many who have very limited culinary talents it is quite possible to wow your friends, relatives, and fellow church members with the correct 'simple to make' recipe. Desserts are by far the best way to go in this effort and can also be made the night before (in many cases) and stored in the refrigerator. Desserts are almost always a good bet and very few people ever complain about them regardless. The Kraft foods website offers some fabulously easy to make and delicious desserts if you are in need. The next time it is your turn to join in on the potluck preparation don't resort to fried chicken. Dish up something that will truly turn heads instead.

Cooking for Special Occasions

2009-12-14T21:14:00.000+07:00

Cooking for Special Occasions

We all have those moments in our lives when we feel as if everything needs to be exactly right. It is these moments that we often refer to as special occasions. When it comes to cooking for special occasions, many of us find that we drop the ball in our anticipation and feel as though we have ruined the moment. While this is often far from the truth, it does serve to diminish the moment in many of our minds. For this reason, you need to work up a repertoire, if you will, of simple to make special occasion cooking recipes.

You will be shocked and amazed at all the sinfully rich and delicious meals and side dishes that are out there, that are amazingly quick and easy to prepare. This means that you will not run the all too common disaster scenarios that you hear about and will still manage to have a wonderful meal that is enjoyed by all.

The trick is in choosing a rather simple meat dish and dressing it up with the more decadent side dishes. Incredibly rich side dishes that are simple to prepare are greater in number than meat dishes that require little culinary effort. You should also keep in mind the audience for your special occasion. Sometimes a family favorite makes the occasion seem much more special than an all out effort for chicken cordon bleu or veal Marsala. There is no point in going to an extreme effort to create a culinary masterpiece if it is going to be riddled with picky children proclaiming that they do not like this or that about your meal.

Another great idea when it comes to cooking for special occasions is to prepare as much as possible ahead of time in order to alleviate the pressure during the event and to allow you more time to enjoy the event rather than dealing with the details of meal preparation. The greatest gift you can really give yourself when cooking for special occasions is the time necessary in order to enjoy these special occasions. This is not to say that there isn't some cooking that will need to be done.

Foods that can be prepared ahead of time and reheated just prior to serving are often the best when it comes to cooking for special occasions. There are all kinds of appetizers, entrees, and desserts that will work perfectly in this particular instance. You can often find them by performing a simple Google search online or by sorting through many of your favorite cookbooks at home. The important thing is that you do not get so caught up in the idea of cooking for special occasions that you forget to actually enjoy the occasion.

If this is not the way you prefer to do things that is perfectly understandable. Some of us do thrive in high stress situations. The key for those who prefer to do all the meal preparation when cooking for special occasions at the time of cooking is planning properly and allowing plenty of time for possible hiccups in the process. Mistakes occur when people feel rushed and hurried in their culinary efforts.

Another common mistake that is made when cooking for special occasions is cooking outside of your comfort zone. When you are preparing a challenging recipe it is best if you do this during a time when you are not going through the stress of potential visitors or insuring the best possible of circumstances. In other words, it is best to challenge your culinary talents when you do not have a vested interest in success.

Special occasions are a great time for friends and family. The hope is that you will have many special occasions throughout your life. Do not waste too much time and energy fretting over cooking for special occasions. Instead, put all of your effort into enjoying those occasions.

Cooking for One

2009-12-13T21:09:00.000+07:00

Cooking for One

It is often frustrating to attempt to plan meals that are designed for one. Despite this fact, we are seeing more and more recipe books and Internet websites that are dedicated to the act of cooking for one. Divorce and the death of spouses or grown children leaving for college are all reasons that someone accustomed to cooking for more than one would suddenly need to learn how to adjust all the cooking practices utilized before into a streamlined plan of cooking that is more efficient for one person creating less waste.

The mission, should you choose to accept it, is to make cooking for one a challenge rather than a trial. Use this opportunity to try new and exciting cuisines. Perhaps one of the greatest things about cooking for one is the fact that it isn't quite as expensive as cooking for two. This means that you have a little more money in the grocery budget with which to plan and prepare your meals.

One thing you may want to keep in mind however is that when cooking for one, if you prepare foods that are freezable. It may save more time (and in the end money) if you cook the full 2-4 servings that most recipes call for and freeze the leftovers in single serving portions for a later point in time. This leaves you with a freezer full of foods for those nights when the thought of cooking just seems beyond your capabilities. This also leaves you with doing the work once and enjoying the fruits of your efforts many times over. This is a great position to be in if you ask me.

We are finding more and more recipes and cookbooks that are designed around the concept of cooking for one. No matter what situation placed you in the position of cooking for one, there is no reason that you shouldn't enjoy great food that is exciting and pleasant simply because you are dining alone. There is no harm in enjoying a fabulous meal with a glass of wine and great music whether you are cooking for one or one hundred.

Remember you are what you eat and if you relegate yourself to boring meals that lack excitement and spice that is what you will become. However if you decide to reach out and try new and exciting dishes with every meal you prepare when cooking for one, it will show in the way you embrace life in other areas as well. While we should not live to eat, we should also not limit ourselves to eating to live. Enjoy the foods you prepare whether the portions are large or small in size.

If you do not want to invest heavily in cookbooks that relate to cooking for one, it is quite possible that your local public library will have a few from which you can find some excellent recipes tips and resources. While you are there be sure to check out their selection of exotic food cookbooks in order to spice things up a bit. You never know what treasures you may discover on the shelves or your local library. You may even find local resources on classes that center on the idea of cooking for one. If the library proves to be a bust as far as resources go, the Internet is full of recipes, tips, and hints for those who are cooking for one.

Cooking for Little Ones

2009-12-05T15:19:00.002+07:00

Cooking for Little Ones

Cooking for toddlers and growing children presents some unique challenges along the way. While you want to provide them with those ever so important nutrients, it is often difficult to get them to eat those foods that are best for their growing bodies. We are all probably well aware of the food pyramid and the number of servings our children need of healthy grains, proteins, fruits, vegetables, and calcium products. Getting them to eat these nourishing products is another matter all together unfortunately.

The good news when cooking for children is that you do not necessarily need to incorporate all the important nutrients into dinner food. The truth of the matter is that raw cucumbers, which are thinly sliced and sprinkled with salt make a much healthier snack than potato chips and many little ones love this for a snack. You get a vegetable in their system and they are getting a treat at snack time. The same holds true for melon and cantaloupes. These make excellent snacks and are a much-needed fruit in these important diets for little ones.

When it comes to cooking for little ones, however man, woman, and child cannot live on macaroni and cheese alone. It's been tried and tested and failed miserably. Try mixing things up whenever you can while keeping meals kid friendly. It is important that you try to introduce whole grains, proteins, and vegetables whenever possible at meal times around your home. The good news is that there are many prepackaged convenience foods that are introducing whole grains like never before in order to meet the growing demand of consumers for healthier meals that can be prepared with little fan fare or fuss.

Cooking healthier meals for kids is now easier than ever before. Fresh fruits and vegetables are best whenever possible. However, if you cannot manage fresh, you should avoid canned (fruits especially as they are often swimming in sugary sweetness) whenever possible. Frozen is far preferable to canned when it comes to both fruit and vegetables, as there are often fewer additives.

If you need some great meal ideas that are kid friendly and easy on the budget, you can often find recipes readily available online. You can meet your child's calcium and dairy product needs by adding milk as the drink of choice for meals or a slice of cheese melted over their favorite vegetable. Ice cream, yogurt, and pudding also make excellent calcium rich treats, in moderation of course.

Encourage your children to try new things rather than cooking the same few meals over and over again that you know they are likely to eat. This prevents two things from happening. First of all, it helps you not to get bored when cooking for your children. Second, it allows your children to try new flavors and textures and form opinions about them. By trying new things they will learn not only about the things they dislike but also the foods they really enjoy.

You should also keep in mind that your children are people too when cooking for them. Just as you have foods you like and dislike they also will develop tastes over time. Those tastes may also change in time as well. It's frustrating, I know, to spend time and money preparing a meal only to have your child push the plate away and refuse to even try the meal. For this, I recommend enlisting their help in the kitchen. Children are much more likely to eat the things they had a hand in preparing as a matter of accomplishment and pride. It's psychological warfare I know but all is fair in war and dinnertime.

Perhaps the greatest gift you can give yourself (much greater than the help in the kitchen) by 'forcing' your little ones to help prepare dinner is that they will learn to better appreciate your culinary efforts and eat peacefully rather than sullenly. This tactic has met with great success in my household when cooking for little ones. I hope you will enjoy the same degree of success as well.

Cooking Classes for the Masses

2009-12-05T11:01:00.000+07:00

Cooking Classes for the Masses

Whether you are a seasoned pro when it comes to the fine art of cooking or an utter novice there should be some cooking classes or resources in your area that can help you learn and improve your existing skills. Surprisingly few people manage to utilize the many wonderful opportunities that are available to them when it comes to cooking classes.

If you are considering a cooking class you should be glad to know that many communities offer them for a nominal fee at night and sometimes on the weekend. These classes are rather basic and often designed to help women learn the basics of a few economical and healthy meals to prepare for their beginning families. If you fit the bill for this, then you should check out your local library for possible leads for these sorts of classes in your area. Even if they do not have the information available it is quite likely that they can point you in the right direction.

If you are looking for cooking classes that you can take with your children, check out your library once again for the first resource. There are also many gourmet food shops that offer cooking classes for parents to take with their children. This is a great opportunity to bond with your child while you both learn to prepare a new dish or two together. It is quite likely that you will be quite surprised by the things you can learn from your child as well as the things you can learn by simply taking the class.

For those among us who are seeking culinary experience with very specific cuisines you will have to search a little more for the perfect cooking classes in which you can achieve your goal. They do exist however, though your chances of learning Thai cooking are much greater in a larger city than in smaller towns throughout the country. If you are really interested in learning some exotic cooking techniques perhaps you should consider a vacation in which you can try out a few new cooking classes while you are there. If you prefer other things on your vacation to cooking you could make a point of attempting one basic class in the cuisine of your choice for each vacation you take. This will give you a little more than the same old souvenir to bring back from your trip and an experience that in many cases is quite memorable.

Finally, if you are looking for a romantic idea, how about signing up to take a couples cooking class? Believe it or not, these classes are often offered in both big and smaller cities. They seem to be all the rage around Valentine's day, perhaps the hint is that the other partner in a relationship can share some of the cooking responsibility or perhaps the idea is that there is more than one way to steam up the kitchen.

Regardless of the reason for taking cooking classes they can bring not only a great deal of enjoyment to your dining room, but also increase your ease in your kitchen. If you've never taken a cooking class, there is no time like the present to do so. No matter how skilled you are in the kitchen there is always something that can be learned.

2009-12-05T11:00:00.000+07:00

Cooking Cajun Food

Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.

One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.

I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.

The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.

If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.

Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

Cooking for Crowds Shouldn't be a Frightening Proposition

2009-12-04T11:28:00.000+07:00

Cooking for Crowds Shouldn't be a Frightening Proposition

Most people balk at the idea of cooking for large crowds of people. With images of huge stockpots boiling over and becoming chained to a hot stove and oven for countless hours on end, it's no wonder that so many people avoid the idea of cooking food for large crowds with more tenacity than they avoid being last in the dinner line.

The good news is that it doesn't have to be the frightening proposition that so many make it out to be. When it comes to cooking for a large crowd, the planning phase is the most important. You absolutely must plan your meals when feeding a large group of people. This goes far beyond the notion of spaghetti or fried chicken as the meals you are planning. You need to know how many servings you will need. While obviously you never know how hungry people will be or who will eat how much when it comes to cooking for a large crowd it is a good idea to always plan for a few extra mouths in case some need a little more than you may think (you might want to double servings for teen and college aged men that will be dining).

You need to know at least a general number of servings to prepare and adjust your recipe in order to accommodate those needs. Some people find it much simpler if they can double or triple recipes rather than scaling them to specific serving sizes. If this works best for you then by all means incorporate this practice when cooking for crowds. One thing you must be aware of is that you will need to include in order to create the meal you are planning.

Having the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than is often necessary in smaller recipes as there is less leeway when it comes to creating the proper consistency. You should keep this in mind when making purchases for your cooking for a large crowd event.

Some people find the best route to take when it comes to cooking for crowds is to keep everything as close to their normal cooking routine as possible. This would mean that instead of cooking one really huge pan of lasagna for a triple sized crowd, they would instead cook three normal sized pans of lasagna. This accomplishes two things really and is something you may wish to keep in mind despite the extra time spent in the kitchen.

First of all, if something goes, wrong only one third of the meal is in shambles rather than the entire dinner. Second, you have a greater possibility of finding consistency issues before the baking begins if you are using measurements and cooking containers that you are familiar with and comfortable using. It is always best to discover errors and omissions sooner rather than later when it comes to cooking as very few ingredients can be properly added after the fact.

While cooking for crowds may send some into dizzying spells with heart palpitations it helps if you take a few deep breaths, sit down, plan your menu, plan your meals, make a list of your ingredients, and cook in a manner that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do just that. If you are more comfortable making multiple dishes of family favorites then that is probably going to be the best course of action in order to meet your large crowd cooking needs.

Most importantly you should remember when cooking for crowds is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and should be approached when well rested (if that is even possible) for the best results. There is something that is actually very satisfying about knowing that you have fed a crowd and fed them well.

Cooking Basics for Beginners

2009-11-27T07:21:00.003+07:00

Cooking Basics for Beginners

When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food.

This means that at any given time in your cooking learning cycles there is quite probably someone somewhere that is better and/or worse at cooking than you. Take heart from this because even the best have bad days when it comes to cooking. There are many people who cook for different reasons. Some cook in order to eat and survive while others cook because they actually enjoy the process of cooking. Some cook during times of emotional upheaval and others cook out of sheer boredom. Whatever your reason for cooking or learning to cook you should always begin with the basics.

The first thing that you need to learn is what the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you will find in common recipes. These terms can mean the difference in recipe success or failure. You should be able to find a good section in any inclusive cookbook that explains the different definitions for unfamiliar terminology. If you aren't absolutely certain what is meant by "folding in the eggs" it is in your best interests to look it up.

Another great bit of advice when it comes to cooking basics is to try simpler recipes for a while and then expand your horizons to the more complex recipes that abound. Most recipes will have a little note about their degree of difficulty and you can read through the recipe to see whether or not it is something you are interested in preparing or confident that you can prepare. Remember Rome wasn't built in a day and it will take quite some time to build a reliable 'repertoire' of recipes to work into your meal planning rotation.

The good news is that once you've learned the basics of cooking it is unlikely that you will ever need to relearn them. This means that you can constantly build up and expand your cooking skills. As you learn new recipes and improve your culinary skills and talents you will discover that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.

You will also discover as your experience and confidence grows that you will find yourself more and more often improvising as you go and adjusting recipes to meet your personal preferences. If you prefer more or less of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will begin in time to create recipes of your very own. And that is something you won't necessarily learn when it comes to basic cooking skills for beginners but you would never learn if you didn't master those basic cooking skills.

Beat the Summer Heat with Crock Pot Cooking

2009-11-16T13:39:00.002+07:00

Beat the Summer Heat with Crock Pot Cooking

When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn't require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.

So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.

This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.

Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well.

Benefits of Crock Pot Cooking

In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day.

Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish.

Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star.

While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.

Natural Gas Grills

2009-10-23T09:29:00.006+07:00

Natural Gas Grills

Summertime would not be complete without at least one outdoor barbeque. Once upon a time, there was a very limited array of foods that you could cook on your grill Today, modern conveniences allow you to cook pretty much any type of food on your grill.

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a none stick feature.

Natural gas grills are not portable as you will need to be able to hook them up to your natural gas line, so weight should not be that big of an issue when you go to purchase your first grill. Instead, you should look at the surface area available. Will you be able to cook for just yourself and one other? How about a family of 5?

Natural Gas Grill Brands

Broilmaster- One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself on creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU’s of cooking power, and has a cooking surface area of over 695 square inches.

Brinkman- These simple natural gas grills put out a lot of power, and can be purchased for much less then it’s competition. The Brinkmans, like the Broilmasters, are built of solid construction and meant to last a long time. Typical power output is around 45,000 BTU’s. Smaller units can range from 12,000 to 15,00 BTU’s.

Lynx- Lynx natural gas grills were specially designed for cooking higher end meats such as steaks and ribs. This grill have a patent design that is suppose to lock in flavor and juices. The Lynx run on the higher end of the price range, anywhere from $500 to $3000. The typical cooking power is about 50,000 BTU and has a cooking surface area of 840 square inches.

Broilmaster Gas Grills

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Broilmaster Gas Grills

Barbequing has been around as long as the caveman have. The first people in the world quickly realized that food tasted good after being cooked on an open fire. In recent history, barbequing has become a family tradition. While the majority of families in the United States own a grill, only a few view grilling as a sport or hobby, rather then just another way to cook.

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a none stick feature.

Grilling can be a fun or serious hobby depending on the person at hand. There is a certain level or patience and practice needed if you are wanting to achieve a higher level of grilling. For those that are especially interested in the sport of grilling, owning a Broilmaster gas grill may have certain benefits that other grills cannot provide.

It is up to you as the shopper to become the most focused of buyers to try and resolve the discrepancies between various brands traits, and even within the Broilmaster array of products, allowing even for certain customizations to be utilized.

There are many different kinds of grills within the multitude of options and features that you can get your grill to be able to handle many situations of immediate importance, and sometimes it can be overwhelming to wade through all of these options to the final product that will revise your take on one of the most unique ways to prepare food, you shouldn't need to be the master of making meals even though that does help you adapt to any new grilling experiences. Making you accustomed to the particular state of grilling food.

One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself on creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU’s of cooking power, and has a cooking surface area of over 695 square inches.

Different Types of Barbeque Grills

2009-10-21T09:25:00.003+07:00

Different Types of Barbeque Grills

Summer is here, which means that it is time to begin grilling and preparing awesome barbeque parties. The only problem is, you have not bought your barbeque grill yet. When purchasing your first grill, you will find that you have a large array of options available to you. It may seem overwhelming at first due to the almost endless amount of possibilities and options available. The best way to decide on what type of grill is right for you is by educating yourself about them.

Cost

Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it.

If you are looking for a cheaper grill, then you should probably consider a charcoal grill. While larger charcoal grills are available, smaller grills can be purchased for as little as $10 to $15 at your local department store. Fancier, large charcoal grills can be purchased for about $60 to $75. Charcoal requires purchasing charcoal and lighter fluid each time you, so you must remember this when considering the cost.

Propane grills are slightly more expensive, starting around $100 dollars.

A smoker grill is slightly more expensive then a propane grill at about $130 each.

Natural gas grills on the higher end of cost. The mechanical part of this grill make it larger and more complex. The Natural gas grills are meant to be hooked up to your home line. Typically these types of grills start at about $300.

Multiple fuel grills are the most expensive at about $450 and up. Multiple fuel grills allow you to grill using one or a combination of fuels.

Ease of Use

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. Natural gas grills are also one of the easiest grills to clean since you do not have to worry about cleaning out the charcoal or wood.

The next in line would be the propane grills, as they have similar features of the natural gas grills. The only issue keeping Propane grills from being equal to natural gas grills is the fact that you must provide the propane somehow. This usually means hauling and handling propane tanks.

The hardest grills to use are charcoal and smoker grills. Both types of grills require additional purchases of supplies, and then requires extra cleaning once grilling is complete.

Remember that bigger grills require more space to store and more time to clean. Bigger is not always better when it comes to grills. If you want a grill that is easy to clean, you will want to think about a smaller grill.

Flavor

If you are concerned with flavor, you first choice should be a charcoal or smoker grill. Both of these grills allow you to replicate a true “smoked” flavor. Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. This is good if you are wanting to slow cook your meat.

If you are wanting to cook something a little quicker, you may want to stick with the charcoal grill. A Charcoal grill will cook quickly if you want it too, and it will still provide a good “smoked” taste.

Space

Finally, the space you have available should be a consideration. When you grill is not in use, you must have a proper place to store it. Charcoal and Propane grills are ideal for smaller areas such as apartments and city homes. If you have a large amount of space available, then you may want to consider the larger options.

Choosing Your First Outdoor Barbeque Grill

2009-10-20T09:25:00.001+07:00

Choosing Your First Outdoor Barbeque Grill

There are thousands of options available to you when you are purchasing your first grill. It may seem overwhelming, but knowing the difference it each type of grill will help you may an easier decision.

Charcoal Grills

Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost.

Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time.

Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away.

Propane Grills

Propane grills are also useful for someone in small areas, since they can come in smaller sizes.

Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills.

Natural Gas Grills

Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat in record time.

Smoker Grills

Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods.

Things To Consider When Purchasing Your First Grill

A couple of factors should be consider when you go to purchase your first grill. Remember, each type of grill comes with its advantages and disadvantages, so you must weigh your options and decide what is right for you.

Cost

Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it.

If you are looking for a cheaper grill, then you should probably consider a charcoal grill. While larger charcoal grills are available, smaller grills can be purchased for as little as $10 to $15 at your local department store. Propane grills are slightly more expensive, starting around $100 dollars. A smoker grill is slightly more expensive then a propane grill at about $130 each. Natural gas grills on the higher end of cost. Typically these types of grills start at about $300. Multiple fuel grills are the most expensive at about $450 and up. Multiple fuel grills allow you to grill using one or a combination of fuels.

Flavor

If you are concerned with flavor, you first choice should be a charcoal or smoker grill. Both of these grills allow you to replicate a true “smoked” flavor. Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. This is good if you are wanting to slow cook your meat. If you are wanting to cook something a little quicker, you may want to stick with the charcoal grill. A Charcoal grill will cook quickly if you want it too, and it will still provide a good “smoked” taste.

Space

Finally, the space you have available should be a consideration. When you grill is not in use, you must have a proper place to store it. Charcoal and Propane grills are ideal for smaller areas such as apartments and city homes. If you have a large amount of space available, then you may want to consider the larger options.

Eliminate Outdoor Cooking Mistakes

2009-10-19T09:26:00.001+07:00

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Eliminate Outdoor Cooking Mistakes

As humans, we all make mistakes. It is human nature to do so, and cannot be prevented each and every time. When it comes to barbequing, this rule is no different. We often make mistakes that we do not even realize until we taste our food, or something potentially dangerous happens.

Some mistakes just mean that the food you cook is not going to taste very good, while others could potentially mean a trip to the hospital, or a visit from your claims representative on your home insurance policy. No matter the severity of the mistake, you should do your best to try to avoid them whenever possible.

Cooking Mistakes

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

Dangerous Mistakes

Never, under any circumstance, should you leave a grill alone when it is in use. Grilling does have fire involved, and accidents can happen. Fire spreads quickly, so being aware of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire department.

Never place a hot grill against a wall, even if the fire is already completely out. A hot grill can heat up an exterior wall to the point of combustion. Also, do not put the grill cover back on until you are sure that the grill is completely cool.

You grill should be cleaned after each and every use, no exceptions. While no one likes cleaning the grill, it is essential for the life and safety of your grill. If you allow your grill to sit dirty, not only are you causing a potential fire and health hazard, but you are ultimately making it harder on yourself when it does come time to clean your grill.

Make sure that your grill is completely cold before cleaning it. Spraying oil and cleaning agents on a hot surface could cause it to ignite. Be careful, because the grill may seem cool, but may still be hot in certain areas. You do not want to sustain a burn.

Gas Barbeque Grills

2009-10-18T09:27:00.001+07:00

Gas Barbeque Grills

The act of Barbequing or Grilling has been around as long as humans. Cavemen quickly realized that food tasted good after it was cooked over an open fire. Barbequing has become a standard American tradition for families. The reasons as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but it also gives a family a reason to gather outdoors. Today, over 90% of families in the united states hold or attend barbeque at least once a year. About 70% of all of the barbeques are held on a gas grill.

Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hits the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface. This makes the gas grill one of the easiest, and fastest grills to use.

Gas grills come in all shapes and sizes, which makes then ideal for just about any type of barbequing party. Smaller gas grills give you the portability needed to plan barbeque parties away from home. Larger gas grills are handy and efficient for cooking larger amounts of food quickly, and without the mess of other types of grills.

So after deciding that you indeed are in the market for a barbeque grill, there are several factors that you must consider when you purchase your first gas grill.

Weight

Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you foresee camping trips, barbeques at the beach, or tailgate parties, you may want to consider getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills.

If your plans are move focused on home cooking, then larger grills should suit you fine.

Cooking Surfaces

Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.

Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Surface Area

Similar to weight, you should consider the amount of cooking surface area you will need, depending on the situations you will be in. If you will only be cooking for yourself or you and one other, you will want a gas grill with a smaller surface area, as it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area.

This surface area may also include different types of cooking surfaces. Look for the type that suits you best, or is interchangeable.

Cost

Gas grills are typically on the higher end of the cost scale, as they require more mechanical parts then other grills. You can expect to spend anywhere from $50 for a smaller grill up to $400+ for a large stationary grill.

You also have to remember that you must also purchase the gas for your grill. Propane can be purchased at your local grocery store, superstore, or from a dealer. Bottoms come in all sizes, including miniature versions for portable gas grills.

Grill Features

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Grill Features

When looking into different grills features, you may be faced with what seems like a foreign language. How are you suppose to pick the grill that is best for you if you do not understand what you are reading? While the language used when describing grills will not get any easier to read, understanding what the majority if what it means will help you make an informed decision.

BTU is the measure of the amount of cooking power the barbeque grill as. Simple math will be needed in determining the amount of heat that your grill produces. Take the amount of space available for cooking (typically measured by square inch) and divide it by the total amount of BTU’s. Ideally you will want at least 95 to 100 BTU’s per square inch of cooking space. So for example, if you have a grill with 50,000 BTU’s and 450 square inches of cooking space, then you will be receiving about 111 BTU’s of cooking power per square inch. Anything less, and you may want to consider a different grill.

The next thing you will want to consider is the cooking surfaces. How much space does it have? Will you be able to cook for just yourself, or you entire family? Depending on your situation, you may want to consider a larger or smaller grill.

Grills come in a wide array of surface types. These different cooking surfaces can include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken. Weigh your options, and remember that some grills even come with the ability to interchange the surfaces. This way, if you decide that you want to start cooking Rotisserie chicken, all you will have to do is buy the accessory kit for it.

Perhaps one of the most important things you should consider is the fuel type. Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost. Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time. Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away. Propane grills are also useful for someone in small areas, since they can come in smaller sizes. Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills. Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat in record time. Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods.

If you still do not understand the basic information provided about the grill, it may be a good idea to talk with a professional. There are stores designed specifically for barbeque grills and barbeque grill accessories. Other stores, such as your larger department stores may not have professionals trained specifically in barbeques, but chances are at least one employee in the store likes to barbeque, and can aid you, if on nothing else by personal opinion.

Picking the Right Grill

2009-10-16T09:29:00.001+07:00

Picking the Right Grill

Charcoal Grills

Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost.

Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid. Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

Propane Grills

Propane grills are also useful for someone in small areas, since they can come in smaller sizes.

Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hits the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface.

Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills.

Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural Gas Grills

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. Natural gas grills are also one of the easiest grills to clean since you do not have to worry about cleaning out the charcoal or wood.

Natural gas grills are a little more complicated then smaller grills, so they require more room.

Smoker Grills

Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods.

Some of the common types of wood used is:

Cherry - Similar to apple, but slightly bitter because most Cherry wood comes from chokecherry trees. / Use on Poultry-turns skin dark brown.
Sugar Maple - Smoky, mellow and lightly sweet. / Use on Fish & Beef.
Hickory - The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon Flavor. / Use on Pork, Ham, and Beef.
Mesquite - One of the hottest burning woods. Predominately Honey, earthy flavor with a slightly bitter aftertaste. / Use on Beef, Fish, Poultry.
Oak - A lighter version of mesquite. Red oak is quite Similar to mesquite; white oak is milder. / Use on Beef & Fish.

Picking Your First Natural Gas Grills

2009-10-15T09:30:00.001+07:00

Picking Your First Natural Gas Grills

Summertime would not be complete without at least one outdoor barbeque. Once upon a time, there was a very limited array of foods that you could cook on your grill Today, modern conveniences allow you to cook pretty much any type of food on your grill.

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a none stick feature.

Natural gas grills are not portable as you will need to be able to hook them up to your natural gas line, so weight should not be that big of an issue when you go to purchase your first grill. Instead, you should look at the surface area available. Will you be able to cook for just yourself and one other? How about a family of 5?

Natural Gas Grill Brands

Broilmaster- One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself on creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU’s of cooking power, and has a cooking surface area of over 695 square inches.

Brinkman- These simple natural gas grills put out a lot of power, and can be purchased for much less then it’s competition. The Brinkmans, like the Broilmasters, are built of solid construction and meant to last a long time. Typical power output is around 45,000 BTU’s. Smaller units can range from 12,000 to 15,00 BTU’s.

Lynx- Lynx natural gas grills were specially designed for cooking higher end meats such as steaks and ribs. This grill have a patent design that is suppose to lock in flavor and juices. The Lynx run on the higher end of the price range, anywhere from $500 to $3000. The typical cooking power is about 50,000 BTU and has a cooking surface area of 840 square inches.

Plan a Perfect BBQ Party

2009-10-14T09:30:00.001+07:00

Plan a Perfect BBQ Party

Barbeques are popular for events such as the 4th of July, birthday parties, receptions, and going away parties. No matter why you have decided to plan a barbeque party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. Planning the perfect BBQ party is not difficult, as long as you follow a few simple steps.

1) First, no barbeque would be complete without guests. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Remember that not everyone will be able to come, no matter how much notice you give them, so do not get discouraged if you do not get as many RSVPs as your originally hoped for.

2) Be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

3) Purchase the type of meat that you will be serving at your party. You will want to have a least a couple of different kinds of meats, as everyone attending may not like a certain kind. It is usually safe to go with pork, sausage, hamburgers, and chicken. If smaller children are going to be in attendance, you should consider child friendly foods such as smaller hamburgers and hot dogs.

4) Once you have the meat purchased, you will then want to consider what type of sides dished you will serve. If you want a completely tradition barbeque, you may want to stick with traditions sides. Traditional barbeque sides include potatoes, potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above. Once again, if children will be present, you may want to consider sides for them as well.

The simplest approach to side dishes is chips and dip. Chips and dip do not require any cooking on your part, and will still be loved by the majority of your guests.

5) Depending on the theme of your party, you may or may not want to purchase decorations. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches.

6) The day before you party, you will want to make sure to thaw, prepare, and marinate the meat you will be cooking. Store the meat stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can ahead of time.

7) The day of the party, get up early and start preparing for it. You do not want your guest arriving while you are still cooking or hanging decorations. It should only take you a few hours at most to prepare the area in which you will be having the party, but the reactions from your guest will probably seem as if you have been planning this for weeks. Try to have the grill already going by time the guests get there as well, because the smell coming from the grill is sure to get everyone in the mood.

Planning a BBQ Clambake Party

2009-10-13T09:31:00.001+07:00

Planning a BBQ Clambake Party

Barbeques are popular for events such as the 4th of July, birthday parties, receptions, and going away parties. No matter why you have decided to plan a barbeque party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. Alternatively, a new popular type of barbeque is a barbeque clambake. Clambakes are typically held in a pit on the beach, but if a beach is not available, you may want to consider holding your clambake right from your grill.

1) First, no barbeque would be complete without guests. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Remember that not everyone will be able to come, no matter how much notice you give them, so do not get discouraged if you do not get as many RSVPs as your originally hoped for.

2) Be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

3) You will need to purchase the items for your clambake. The traditional items you will need is Clams still in the shell, seawater(if available), corn still in the husk, and potatoes.

Side dishes can also be bought, but are not necessary since the potatoes and corn can act as such. If you feel that you need other side dishes, the simplest approach to side dishes is chips and dip. Chips and dip do not require any cooking on your part, and will still be loved by the majority of your guests.

4) Depending on the theme of your party, you may or may not want to purchase decorations. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

5) The day before you party, you will want to make sure to thaw, prepare, and marinate the meat you will be cooking. Store the meat stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can ahead of time.

6) The day of the party, get up early and start preparing for it. You do not want your guest arriving while you are still cooking or hanging decorations. It should only take you a few hours at most to prepare the area in which you will be having the party, but the reactions from your guest will probably seem as if you have been planning this for weeks.

Place your clambake on the grill, layering your already cooked potatoes, corn still in the husk, and your clams on the grill. Then grill these until the corn and clams are complete.

Depending on the time in which your guests arrive, you may want to include you guests in the actual cooking of the clambake. Enjoying a few drinks around the pit or stove will not only give you time to gather and converse, but will also make your guests hungry, as they smell the wonderful aroma coming from the steaming or boiling vegetables and clams.

Properly Cleaning Your Grill

2009-10-12T09:32:00.001+07:00

Properly Cleaning Your Grill

When purchasing your barbeque grill, think of it as an investment rather then just another item for your outdoor entertainment. You should expect this item to become a large part of your outdoor activities for many years to come. But like any other investments, proper maintenance and care is needed to ensure that your barbeque grill will work for you for many years to come.

Leaving you grill messy after each use will not only make it harder on you when you finally do clean the grill, but it will also drastically decrease the lifespan of your grill. If you grill sits dirty, you increase the risk of rust.

While some maintenance and cleaning is specific to the type of barbeque grill your own (gas, electric, charcoal or smoke barbecue grill), the majority of maintenance that should be carried on does not change from grill to grill.

Step 1- Gathering The Necessary Items

You will need some common household items on hand when it comes time to clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

Step 2- Brushing Your Grill Off

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove, and can end up causing problems such as rust.

Step 3- Spray Cooking Oil

Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure you barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.

Step 4- Use Baking Soda and Aluminum Foil on Your Grill
Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup tat cannot be taken off with a wire brush.

Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup. This is a cheap and inexpensive way to clean your grill.

Step 5- Clean Your Racks

The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

Stainless Steel Gas Grills

2009-10-11T09:33:00.001+07:00

Stainless Steel Gas Grills

Once you decide that you are more then just your average griller, you may want to consider investing in a gas grills. Gas grills give an array of features and options that other types of grills simply do not have. If you are looking for a grill that will be beautiful, reliable, and will last for many years to come, you may want to consider looking into stainless steel gas grills.

Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

A feature that comes with different cooking surfaces is the ability to cook different foods, at different temperatures, at the same time. This feature is available if your gas grill have separate burners. This allows you to cook your meals much more quickly. Some gas grills even come with a warming feature, which will keep your food warm while the rest of it finishes cooking.

Gas grills usually contain a built in thermometer, which will aide you in cooking. You will know the exact temperature you are cooking at. Charcoal and Smoker grills do not typically contain this feature, which either leaves you guessing what temperatures you are cooking at, or requires you to buy extra equipment in order to find out what temperature your food is.

Gas grills have safely concerns all of its own, but they are unmatched by other types of grills. Propane gas is extremely flammable if not used correctly. Other grills however, present higher opportunities for fire as they cook with an open flame. Gas grills are typical built much sturdier then their more simpler counterparts.

Popular Stainless Steel Gas Grills

Broilmaster- One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself by creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU’s of cooking power, and has a cooking surface area of over 695 square inches.

Brinkman- These simple natural gas grills put out a lot of power, and can be purchased for much less then it’s competition. The Brinkmans, like the Broilmasters, are built of solid construction and meant to last a long time. Typical power output is around 45,000 BTU’s. Smaller units can range from 12,000 to 15,00 BTU’s.

Lynx- Lynx natural gas grills were specially designed for cooking higher end meats such as steaks and ribs. This grill have a patent design that is suppose to lock in flavor and juices. The Lynx run on the higher end of the price range, anywhere from $500 to $3000. The typical cooking power is about 50,000 BTU and has a cooking surface area of 840 square inches.

Summer Grilling

2009-10-10T09:34:00.001+07:00

Summer Grilling

Summer time is the perfect time for barbequing. Not only is the temperatures perfect for outdoor activities, but often the children are out of school, and families are traveling for their summer vacations. Today in America, it is unheard of for a family to go a full summer without having or attending a barbeque cookout. Today, over 90% of families attend a barbeque at least once a year.

Summer is indeed the perfect time to plan a barbeque party. It is important to remember certain things when barbequing to ensure that your party goes flawless.

Grilling Do’s and Don’ts

1. Always start with a completely clean grill. The amazing fish that you cooked last week was indeed tasty, but unless you want a hint of fish with your hot dogs, you need to clean your grill before cooking. It is recommended that you clean you grill each and every time you use it. Wait until it cools down, and then clean the surfaces with baking soda and the racks with grease fighting dish soap and water.

2. Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

3. Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

4. While marinating before you cook will add flavor, covering your meat in barbeque sauces before cooking will dry your meat out, and may even cause it to burn. This happens because most barbeques sauces contain high amounts of fat and sugar, which burn really easy. Alternatively, lightly seasoning your meat will work well, and will not have any adverse effects. If you must use barbeque sauce, only add it in the final minutes before taking your meat off the grill. Just remember that meat has a natural flavor that is only brought out by barbequing, so you do not want to ruin that.

5. Searing you meat will lock in the juices and taste, but you do not want to cook your meat at that temperature for the whole amount of time. Once you have seared both sides, reduce the heat to medium. This will ensure that your meat is full of flavor and tender.

6. Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

7. Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.

The Benefits of Barbeque Gas Grills

2009-10-09T09:35:00.002+07:00

The Benefits of Barbeque Gas Grills

Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hit’s the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface.

Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter. Grillers in the southern states may not face the problem, but if you live past the lower states, then chances are your Winter includes a large amount of snow. Smokers and charcoal grills present a problem as you must set the grill up properly, and then wait for the grill to get ready. This can take hours, so the idea of standing outside waiting on the grill may not sound appealing in 3 foot of snow. Gas grills give you the opportunity of quickly cooking barbeque.

Another issue found with out types of grills is the cleanup involved. Once you are done grilling with a smoker or charcoal grill, you are then required to clean out the burned remains. In 3 feet of snow, chances are that you do not have a place readily available for disposal. Fire hazards come with the burnt coals and wood chips. Gas grills will simply need a wipe down before it can be stored away for the next time.

Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

A feature that comes with different cooking surfaces is the ability to cook different foods, at different temperatures, at the same time. This feature is available if your gas grill have separate burners. This allows you to cook your meals much more quickly. Some gas grills even come with a warming feature, which will keep your food warm while the rest of it finishes cooking.

Gas grills usually contain a built in thermometer, which will aide you in cooking. You will know the exact temperature you are cooking at. Charcoal and Smoker grills do not typically contain this feature, which either leaves you guessing what temperatures you are cooking at, or requires you to buy extra equipment in order to find out what temperature your food is.

Gas grills have safely concerns all of its own, but they are unmatched by other types of grills. Propane gas is extremely flammable if not used correctly. Other grills however, present higher opportunities for fire as they cook with an open flame. Gas grills are typical built much sturdier then their more simpler counterparts.

If you are considering traveling with your barbeque grill, a gas grill may be the best option. Gas grills come in small sizes which are perfect for traveling. Small size gas containers are available at your local grocery store or department store, which allows you to easily transport the fuel source as well.

Tips for Better Barbequing

2009-10-08T09:36:00.001+07:00

Tips for Better Barbequing

If you are new to barbequing, chances are you have run into some problems when it comes to barbequing. Barbequing, like anything else, takes practice. Learning from your mistakes, as well as the mistakes of other will help you learn quickly.

Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn.

Tips for First Time Grill Owners

2009-10-07T13:09:00.001+07:00

Tips for First Time Grill Owners

Grilling, or Barbequing is a true American tradition. Many Americans are finding themselves with a grill for the first time. Good experiences with your grill will surely lead to using your grill more and more.

Planning Ahead

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Another potential issue when barbequing is the weather. While you will not be able to guarantee that the weather stays nice your barbeque event, a certain amount of planning will help you avoid the days in which barbequing is just simply out of the picture. Watch the weather channel or check online for your weekly forecast. If rain or cold weather is likely on the day you were thinking about having your barbeque, it may be a good idea to wait for a better forecast.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes, potato salad, baked beans, and coleslaw.

Maintenance

You will need some common household items on hand when it comes time to
clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove. Once you have cleaned the surfaces of your grill, then you must focus on its racks. The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

This process should be completed each and every time you cook on your barbeque grill. If these steps are not taken, you may find it increasingly difficult to clean your grill, and may find that damage will occur.

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

2009-10-06T09:05:00.001+07:00

Barbequing: An American Tradition

No matter if it is the 4th of July, or just another day in the summer, chances are someone in your area is barbequing. Barbequing has become a standard American tradition for families. The reason as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but barbequing presents a reason for families to gather together. Some on my most memorial experiences happened outdoors at one of my families many get-togethers.

Planning A Barbeque

First, no barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guests for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to hard as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.

A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your décor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later!

Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead!

Your First Charcoal Grill

2009-10-05T13:10:00.001+07:00

Your First Charcoal Grill

Perhaps you have just moved into your first place, or you decided that you wanted to broaden your horizons and try new things. Maybe you went to a Fourth of July barbeque party and tasted the beautiful smoked flavor, and decided you wanted to try to replicate it. After doing your research, you decided that a charcoal grill is right for you. Now what?

Now that you have decided you want a charcoal grill, you have to decide what type of charcoal grill will suit your needs. Are you planning on traveling and using your charcoal grill? If so, you will need a charcoal grill that is small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. If you plan on feeding a larger amount of people, a larger charcoal grill will better suit your needs. If you are having issues deciding on which type you should get, you may consider getting both. Smaller charcoals grills can cost as little as $10 to $15 dollars, and will give you the ability to travel.

Charcoal grills contain hot embers and fire when it is in use. Safety should also be a major concern when you are picking out your first Charcoal grill. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it will send the hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or become to hot, these safety features will prevent potentially dangerous fires. The fire department has much better things to do then help you cook.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid. Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill. You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

Why is Barbequing So Popular?

2009-10-04T13:11:00.001+07:00

Why is Barbequing So Popular?

Barbequing is an American tradition. Each year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition.

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. If you do not find pre packaged meats, then chances are spices, marinates, and kits for grilling are somewhere near by.

Traditional side dishes include potato salad, beans, and coleslaw. These sides work well with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions.

Different types of grills will present different types of flavors. Charcoal and smoker grills present a natural “smoked” flavor which is one of the most known tastes of barbequing. Smokers even allow you to control slight changes in the favor of the meat by using different types of woods. Alternatively, propane grills allow grillers to cook their meals faster, but still have a grilled flavor.

Some grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Another reason barbequing is so popular is the fact that it gives you a reason to hold a party or celebration.

Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to be with friends.

Themed parties are always fun for your family and guests. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

Finally, barbequing is popular because it can be considered a hobby as well. Barbequing, like anything else in life, takes time and practice. It can be fun to play and experiment with different techniques and recipes. Once you have developed a like for barbequing, then you can focus on creating your own variations on traditional recipes and ideas.

Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter.

How long do you grill chicken

2009-10-03T13:11:00.001+07:00

How long do you grill chicken

When looking into different grills features, you may be faced with what seems like a foreign language. How are you suppose to pick the grill that is best for you if you do not understand what you are reading? While the language used when describing grills will not get any easier to read, understanding what the majority if what it means will help you make an informed decision.

Perhaps one of the most important things you should consider is the fuel type. Charcoal grills are one of the most used types of grills. Charcoal grills utilize charcoal and lighter fluid to heat up and cook your food. Charcoal grills come in all shapes and sizes, and vary in cost. Charcoal requires you to buy charcoal and lighter fluid each time you cook with it. It must also be cleaned out each time. Charcoal grills come in small sizes, which are ideal for apartment dwellers or people with small homes. Once you have used your charcoal grill, you can clean it, and store it away. Propane grills are also useful for someone in small areas, since they can come in smaller sizes. Propane grills use propane gas to cook your food. If you want to quickly cook foods while still maintaining a grilled flavor, you may want to consider Propane grills. Natural gas grills are a little more complicated then smaller grills, so they require more room. Natural gas grills are meant to hook up directly to your home’s natural gas line, and can cook meat in record time. Smoker Grills are used when flavor is the number one priority. Smoker grills use wood to slow cook your meat. Flavor can be controlled by using different types of woods.

BTU is the measure of the amount of cooking power the barbeque grill as. Simple math will be needed in determining the amount of heat that your grill produces. Take the amount of space available for cooking (typically measured by square inch) and divide it by the total amount of BTU’s. Ideally you will want at least 95 to 100 BTU’s per square inch of cooking space. So for example, if you have a grill with 50,000 BTU’s and 450 square inches of cooking space, then you will be receiving about 111 BTU’s of cooking power per square inch. Anything less, and you may want to consider a different grill.

The next thing you will want to consider is the cooking surfaces. How much space does it have? Will you be able to cook for just yourself, or you entire family? Depending on your situation, you may want to consider a larger or smaller grill.

What about cleaning? Does your grill have anything type of features that allow you to clean it easier? Some grills offer such things as a cleaning door, which allows you to easier remove the used fuels. This is handy if you decide on a charcoal and smoker grill. Some grills have a none stick surface, which allows you to cook without food sticking, and allows for very easy cleanup.

Another feature some grills offer the ability to control different areas of your grill with different temperatures. This is typically controlled by knobs on the front, similar to an oven. This allows you to cook different types of foods at the same time. If you want to cook a whole meal on the grill, this can be possible.

Starting your grill changed drastically with each type of grill. Smokers and Charcoal burners require you to light the media, the wait for it to burn out and turn to embers before cooking. This can take anywhere from 20 to 45 minutes. Natural gas and propane gar grills can be started instantly, wither by lighting the burners with a lighter, or by a knob on the front, which is attached to a small hammer that slams into a crystal, causing enough spark to ignite the fuel.

Using Gas Grills

2009-10-02T13:12:00.002+07:00

Using Gas Grills

The act of Barbequing or Grilling has been around as long as humans. Cavemen quickly realized that food tasted good after it was cooked over an open fire. Barbequing has become a standard American tradition for families. The reasons as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but barbequing presents a reason for families to gather together.

Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hit’s the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface.

Gas grills come in all shapes and sizes, which makes then ideal for just about any type of barbequing party. Smaller gas grills give you the portability needed to plan barbeque parties away from home. Larger gas grills are handy and efficient for cooking larger amounts of food quickly, and without the mess of other types of grills.

So after deciding that you indeed are in the market for a barbeque grill, there are several factors that you must consider when you purchase your first gas grill.

Weight

Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you foresee camping trips, barbeques at the beach or tailgate parties, you may want to consider getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills.

If your plans are move focused on home cooking, then larger grills should suit you fine.

Cooking Surfaces

Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.

Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Surface Area

Similar to weight, you should consider the amount of cooking surface area you will need, depending on the situations you will be in. If you will only be cooking for yourself or you and one other, you will want a gas grill with a smaller surface area, as it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area.

This surface area may also include different types of cooking surfaces. Look for the type that suits you best, or is interchangeable.

Cost

Gas grills are typically on the higher end of the cost scale, as they require more mechanical parts then other grills. You can expect to spend anywhere from $50 for a smaller grill up to $400+ for a large stationary grill.

You also have to remember that you must also purchase the gas for your grill.

Grill recipes for steak

2009-10-01T13:13:00.002+07:00

Grill recipes for steak

So you have decided that you want to start barbequing. What more, you have done your research and decided that a charcoal grill is the right type of grill for you. So now you have to pick out the charcoal grill that suits you best.

One of the first things to consider when purchasing your first charcoal grill is what you will be using it for. If you plan on traveling and using your charcoal grill, you will want something small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. Smaller grills that are easy to transport usually cost under 20 dollars, so you may want to consider purchasing a separate grill for smaller occasions.

Safety should also be a major concern when you are picking out your first charcoal grill. Since you grill will contain hot coals, the number one concern should be whether or not your grill is sturdy. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it send hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or becomes to hot, these safety features will prevent potentially dangerous fires.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid. Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill. You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

Barbeque Maintenance Tips

2009-09-30T08:47:00.003+07:00

Barbeque Maintenance Tips

When purchasing your barbeque grill, think of it as an investment rather then just another item for your outdoor entertainment. You should expect this item to become a large part of your outdoor activities for many years to come. But like any other investments, proper maintenance and care is needed to ensure that your barbeque grill will work for you for many years to come. While some maintenance and cleaning is specific to the type of barbeque grill your own (gas, electric, charcoal or smoke barbecue grill), the majority of maintenance that should be carried on does not change from grill to grill.

Step 1- Gathering The Necessary Items

You will need some common household items on hand when it comes time to clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

Step 2- Brushing Your Grill Off

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove.

Step 3- Spray Cooking Oil

Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure your barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.

Step 4- Use Baking Soda and Aluminum Foil on Your Grill

Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup that cannot be taken off with a wire brush.

Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup.

Step 5- Clean Your Racks

The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

Step 6- Preventing Problems

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

Milkshake Recipe (Free Download)

2009-09-24T22:03:00.004+07:00

Milkshake?? whose people that were not heard about that? almost people ever drunk it...from child until grand mother or father...

the sweet taste of milkshake make you want to drink again and again and again...
yup I believe milkshake have addicted effect for the us, but this is postive addicted...

so I will give you many recipe of milkshake and you can make it by your self,,, please enjoy...

Download here

Free Chinese Recipe (Free Download)

2009-09-24T21:48:00.004+07:00

Chinese recipe is one of the famous recipe in the world, and chinese recipe have a special taste...and a lot of variation that very very interesting to try it...

because the serve of chinese food is very special so it invite everyone to try it....

and I believe most of you will say it is delicious so please enjoy it

Download here

Coffee Recipe Collection (Free Download)

2009-09-24T21:38:00.004+07:00

This is a collection of coffee recipe, many delicious coffee recipe in this collection...So make sure you download our collection...

And try a lot of recipe in this coffee recipe collection...because you will get a lot of new recipe how to make coffee drink with many variation of taste....

So I don't want talk to much...

Download here

Gudeg Yogyakarta

2009-09-24T21:05:00.002+07:00

Gudeg Jackfruit

Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)

Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)

How to Make:
Phase I

1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + terenda egg had to be.
6. Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.

Phase II

1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.

How to Create a version of the European Chemicals Agency (with a pressure cooker and canned jackfruit):

1. Arrange bay leaves in pot press.
2. Arrange galangal.
3. Enter canned jackfruit that had been cut.
4. Add the boiled eggs that have been digurat-lined with a knife.
5. Insert slices of brown sugar
6. Combine subtle seasoning, salt, vinegar, and coconut milk. Mix well, pour into a saucepan.
7. Cover the pan and jerang on the stove. Cook as when cooking meat to the pot press.
8. After that reduce the stove (For electric stoves commonly in use in Germany, I set the number 1)
9. Cook approximately 1 hour. Turn off the stove. And wait until the pan can be opened
10. Remove the egg. With the lid open, heat again gudeg high heat until the water a bit lost. Occasionally tap-tap jackfruit so devastated.
11. Please re-enter the egg. Cover the pan, and cook over low heat again for about 1 hour.

Complement Gudeg: Spices Areh, opor Chicken & Tofu, Sambal Goreng Krecek
Spices Areh

opor use chicken broth is delicious and know that the number of santannya dilebihkan and thick, because the traditional areh
only the coconut milk is just salt and bay leaves aja.

Opor CHICKEN OUT

Material:
2 chickens, cut into 8, half-baked fries
4 large white fruit out, 4 pcs, fried
2250 cc coconut milk from coconut 3 eggs (separate thick and thin)
4 tsp brown sugar
3 tsp lemon grass, crushed
LBR 6 lime leaves
cooking oil for sauteing

Blend:
Onion btr 18
18 cloves garlic
15 btr toasted hazelnut
1 teaspoon toasted coriander
1 ½ tsp cumin sangria
3 cm langkuas
5 tsp salt

How to Make:

1. Saute the blended ingredients until fragrant, pour the liquid coconut milk.
2. Enter the sugar, lemon grass, lime leaves, bring to a boil.
3. Add the chicken and knew that was fried until the juices to stay half.
4. Enter the thick coconut milk, the bucket-bucket to milk is not broken.
5. Cook until slightly thickened coconut milk

Sambal Goreng KRECEK

Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste

Blend:
Onion btr 12
12 cloves garlic

How to Make:

1. Tolo Wash beans thoroughly, drain and put in boiling water until dipanci submerged kurleb 5 cm above it. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water to remain under water 5 cm above).
3. Drain and rinse with water splashing up bilasannya clear.
4. Soak it with plain water krecek until soft, squeeze with both hands to menggengam each krecek not destroyed. Rinse and wring it out again several times in the same manner, until all the oil came out dark brown and the water is clear.
5. Saute red peppers with 100 cc smooth cooking oil, until the oil out and a bright red, set aside.
6. Saute seasoning mashed with a little chili stir the remaining oil until fragrant, put lemon grass, lime leaves.
7. Pour liquid coconut milk, bring to a boil, season with salt and sugar.
8. Enter Peanut Tolo, cook until done, then enter kreceknya and thick coconut milk.
9. Bucket-bucket to milk is not broken, after a somewhat thickened enter chili.
10. Cook until sauce thickens, and a bright red oil floating on the surface.

Note:

'Dregs gudeg' a form of greeting, laos and slightly spicy jackfruit gosongan can be used to make egg Pindang aftershocks. Add the water / coconut milk to dilute, salt and sugar to taste until hard-boiled egg soaked skin diretakkan reply. Cook until brown egg skin, and spices to infuse.

Chicken Soto

2009-09-24T21:01:00.001+07:00

Chicken Soto is a kind of chicken soup with glass noodles content, bean sprouts, slices of chicken eggs, cabbage, potatoes and tomatoes. Chicken soup with saffron spice that yellow gravy.

Chicken soup can be eaten with white rice or slices lontong.

Material:

* 1 whole chicken (clean)
* 200 grams of cabbage
* 200 grams of bean sprouts (boiled briefly)
* 4 potatoes (boiled or steamed, peeled, and fried)
* 2 tomatoes
* 50 grams glass noodles (soaked in hot water)
* 3 boiled eggs
* 2 liters of water
* Fried onions

Spices:

* 3 lime leaves
* 2 stalks lemongrass
* 2 bay leaves
* 1 leek
* 25 grams galangal
* 2 tablespoons cooking oil

Spices are blended:

* 5 grams of turmeric
* 4 candle nut
* 15 grams ginger
* 3 pieces of red onion
* 2 cloves garlic
* ½ teaspoon pepper
* 2 tablespoons salt

How to make:

* Saute the blended ingredients over low heat until fragrant
* Boil the chicken in the pot along with herbs that have been pan-fried, galangal, lime leaves, bay leaves, lemon grass and leaves for at least 30 minutes until the chicken becomes tender. Cooking time can be shortened by using a pan presto.
* If the sauce is still unsettled allowed to add salt or pepper to taste
* Separate the meat from the bone with a fork and knife
* Return the bones to the broth in the pan
* Add the leeks cut
* Kuah need boiled again before serving

How to serve:

* In the bowl place the cabbage, bean sprouts, vermicelli, sliced potatoes, tomatoes, and eggs and chicken meat
* Flush the boiling soup broth into the bowl
* Add fried onions and lemon slices on top if you like
* Serve with chili vinegar, soy sauce, crackers and emping.

Mie Ongklok

2009-09-24T20:55:00.001+07:00

Mie Ongklok

Material:
750 ml beef broth
3 tablespoons cornstarch
3 tablespoons soy sauce
300 grams of wet noodles
100 grams of cabbage, roughly sliced
10 tree chives, thinly sliced
2 tablespoons oil for sauteing

Subtle Seasonings:
2 cloves garlic
1 / 4 teaspoon pepper
1 / 2 teaspoon salt

How to Make:
Stir fry until fragrant spices finely. Enter Thicken broth with water and sago. Bring to a boil. Lift.
Enter the noodles and cabbage in a sieve and then boiled with whipped diongklok or until cooked.
Enter the noodles and cabbage into the bowl and flush with the sauce. Sprinkle with chives. Serve hot.

Macaroni grill shrimp recipe

2009-08-31T23:40:00.002+07:00

macaroni grill shrimp recipe
16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

1. Sauté mushrooms and garlic in butter until almost tender.
2. Add shrimp and sauté until shrimp is cooked, about 3 minutes (be careful not to overcook).
3. Add the rest of the ingredients except lemon and parsley and heat through.
4. Serve over pasta or rice. Garnish with lemon slices and parsley.

Serves 4

Macaroni grill bread

2009-08-31T23:30:00.002+07:00

macaroni grill bread
2 tablespoons unsalted butter
4 tablespoons chilled unsalted butter
2 teaspoons garlic, minced
12 medium shrimp, peeled and de-veined
1/4 cup dry white wine
1/2 cup heavy cream
1/3 cup fresh-squeezed lemon juice
Salt and white pepper, to taste
2 tablespoons plain dry bread crumbs
5 1/2 cups fresh spinach, washed
1 (6-ounce) box angel-hair pasta
1 tablespoon toasted pine nuts

1. In a large non-reactive skillet, melt 2 tablespoons butter over medium-high heat. Add the garlic and sauté for
about 30 seconds.
2. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.
3. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2
minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a
warm plate and cover with foil.
4. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from
the heat and add the remaining chilled butter, 1 tablespoon at a time, stirring in the next piece after the one
before it has just melted.
5. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and
cook, stirring, 1-1/2 minutes or just until the spinach has wilted.
6. Add the shrimp and stir to coat and heat through.
7. To serve, divide the angel-hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top,
spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
To toast the pine nuts:
1. Spread nuts in a single layer on a baking pan and bake in a preheated 350°F oven 6-8 minutes or until
slightly browned. Shake the pan once or twice to toast the nuts evenly.
Serves 2

Macaroni grill recipes

2009-08-31T23:10:00.003+07:00

macaroni grill recipes
3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish

1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.

Serves 4

KFC original fried chicken recipe

2009-08-30T13:18:00.004+07:00

kfc original fried chicken recipe
2 cups Bullseye BBQ Sauce
3/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
20 chicken drummets

1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375 degrees. Fry chicken 6-8 pieces at a time for 15 minutes or until cooked
thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.

Serves 5

by amwr

BBQ honey prawns recipe

2009-08-30T13:15:00.002+07:00

bbq honey prawns recipe
2 cups Bullseye BBQ Sauce
3/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
20 chicken drummets

1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375 degrees. Fry chicken 6-8 pieces at a time for 15 minutes or until cooked
thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.

Serves 5

by amwr

Cream cheese frosting recipe

2009-08-30T13:07:00.002+07:00

cream cheese frosting recipe
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream

1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Make the batter for the
sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and
golden, about 10 minutes. Place the cake on a wire rack to cool (don’t remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup
of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3
minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, and then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this
point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to over mix the
batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring-form pan in a large
shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the
center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s
completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off the
bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan
and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Serves 12 to 16

by amwr

Strawberry cheesecake recipe

2009-08-30T12:55:00.003+07:00

strawberry cheesecake recipe
Thin Sponge Cake Layer for Cheesecake:
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form
pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl
and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed
for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of
the sugar and continue beating until thick light-yellow ribbons form in the
bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more
white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of
tartar together on high speed until frothy. Gradually add the remaining 2
tablespoons sugar and continue beating until stiff peaks form (the whites should
stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into
the batter, then gently fold in the remaining whites - don’t worry if a few
white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the
cake springs back when lightly touched, only about 10 minutes (watch carefully).
Let the cake cool in the pan on a wire rack while you continue making the
cheesecake filling. Do not remove the cake from the pan.

by amwr

Shrimp stuffed with crabmeat recipe

2009-08-30T12:51:00.000+07:00

shrimp stuffed with crabmeat recipe
20 jumbo raw shrimp - peeled, de-veined
½ cup Seafood Stuffing like Joe’s Crab Shack (see previous recipe)
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 lb. raw thin sliced bacon

1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until
bacon is browned or broil shrimp, turning once, until bacon is browned.

Serves 4

by awmr

Joes crab shack recipes

2009-08-30T12:43:00.002+07:00

joes crab shack recipes
1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 tablespoons minced garlic
1/2 lb. Pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat

- Sauté celery, onion, and garlic in margarine for until translucent.
- Add Pollock and cook for 5-7 minutes.
- Add shrimp and cook for 2 minutes.
- Drain most (but not all) of liquid from pan.
- Stir in shrimp base and peppers.
- Fold in croutons and breadcrumbs.
- Fold in crab meat.

Serves 8

by amwr

Crab stuffed mushrooms

2009-08-30T12:36:00.004+07:00

crab stuffed mushrooms

Ingridient:
16 large mushroom caps
1 ¼ cup Seafood Stuffing like Joe’s Crab Shack’s (recipe below)
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
Garlic toast for dipping

Instruction :
1. Place mushroom caps (stem side up) in an ovenproof baking dish.
2. Spoon 1 tablespoon hot stuffing into each cap.
3. Pour Alfredo sauce over stuffed mushrooms.
4. Sprinkle Parmesan cheese over top.
5. Broil for 8-10 minutes, or until top is browned.
6. Serve with garlic toast for dipping.

by amwr

Rice pilaf recipe

2009-08-27T11:41:00.002+07:00

rice pilaf recipe
1 2/3 cups water
1 tablespoon butter
1 bay leaf
1/4 teaspoon white pepper
1 1/3 cups rice
1 teaspoon butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 teaspoon minced garlic

1. Bring first 4 ingredients to a boil in a saucepan.
2. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
3. Sauté celery, onion, peppers, and garlic in butter until tender.
4. Stir sautéed vegetables into rice.

Serves 6

by amwr

Joe crab shack

2009-08-27T11:34:00.003+07:00

joe crab shack
1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard seed
1/2 teaspoon Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb crawfish meat or 1/2 Lb cubed chicken or 1/2 lb raw, peeled shrimp
3 tablespoon sliced green onions
1 tablespoon chopped fresh parsley
3 cups Rice Pilaf

1. Sauté garlic, onion, celery, and green pepper in butter until soft.
2. Stir in spices, soups, water, and meat of your choice.
3. Bring to simmer and continue cooking until meat is cooked through.
4. Stir in green onion and parsley.
5. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
6. Pour Étouffée over rice.

Serves 6
by amwr

Crab cakes recipe

2009-08-27T11:29:00.002+07:00

crab cakes recipe
1 egg yolk
1/3 cup mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 1/4 cups fresh breadcrumbs
3 tablespoon chopped fresh parsley
1 lb crab meat
flour - to coat

1. Beat together first 9 ingredients.
2. Fold in breadcrumbs and parsley.
3. Fold in crab meat.
4. Form into 4-6 patties.
5. Lightly coat patties in flour on both sides.
6 . Deep-fry crab cakes in 350 degree oil until browned

Serves 4-6

by amwr

Simple recipe for pancakes

2009-08-27T11:15:00.002+07:00

simple recipe for pancakes
1 1/4 cups all-purpose flour, stirred or sifted before measuring
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 egg - slightly beaten
1 1/4 cups buttermilk
2 tablespoons melted butter
¼ cup granulated sugar

1. Sift together flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine egg and buttermilk. Add to flour mixture, stirring only until smooth.
3. Blend in melted butter and sugar.
4. Cook on a pre-heated, greased griddle, using about 1/4 cup of batter for each pancake. Drop batter on griddle in
5 inch wide segments.
5. Cook until brown on one side and around edge; turn and brown the other side.

Serves 4

RecipeSecrets.net tip: You can add fruit topping such as apples, straw-
berry or peaches to finish off this breakfast treat. You can also add
chopped fruit such as blueberries or apples to the batter.
For whole wheat pancakes: substitute all purpose flour for whole wheat flour.

by amwr

Perfect omelet

2009-08-27T10:21:00.003+07:00

perfect omelet
1/4 cup diced sweet onions
1/4 cup diced bell pepper
1/4 cup diced tomatoes
1/4 cup diced cooked lean ham
3/4 cup finely shredded cheddar cheese (reserve 1/4 cup for garnish)
1/4 cup diced lean fried bacon
1/3 cup sliced small breakfast sausage links (browned)
1/3 cup shredded roast beef or dice roasted beef from the deli
3 - 4 eggs beaten
1/8 cup water
1/4 teaspoon salt
1 tablespoon butter

1. In a sauce pan on medium low heat melt butter and add onions and bell peppers.
2. Stir until onions and pepper are soft but not browned.
3. Add diced ham and stir until the ham is limp and heated through.
4. Immediately remove from heat and set a side.
5. In a mixing bowl add eggs, water and salt beat and stir well. Set aside.
6. Heat a 12" non stick frying pan on medium low heat, add a little oil (1 teaspoon) or spray with a non stick
vegetable spray.
7. Place egg mixture in pan and sprinkle with onions, bell pepper, ham, tomato if you wish, sausage, bacon, and
1/2 of the roast beef, and 1/2 cup of the shredded cheese.
8. Place a lid on until omelet starts to set.
9. Immediately remove lid and fold omelet from the sides to the middle or fold in half. Sprinkle with the rest of
cheese and roast beef.

Serves 2
by amwr

Hot spinach and artichoke dip

2009-08-26T08:44:00.003+07:00

hot spinach and artichoke dip image " id="BLOGGER_PHOTO_ID_5374084747140448338" border="0" />

hot spinach and artichoke dip

(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 tablespoon minced fresh garlic
2 tablespoon minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
2. In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3 to 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in cream and stock and continue cooking until boiling.
5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
6. Remove from heat and allow to cool for 5 minutes.
7. Stir in sour cream, then fold in dry spinach and ar tichoke hear ts.
8. Sprinkle cheddar evenly over top.
9. Microwave to melt cheese and serve.

serve 12

by amwr

Buffalo hot wings recipe

2009-08-26T08:33:00.003+07:00

buffalo hot wings recipe
Vegetable oil (for frying)
4 tablespoons butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings - cut into thirds (wing tips discarded)
Bleu cheese dressing
Celery sticks

1. Pour 2 inches of oil into deep fryer and heat to 375 degrees F.
2. In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well
mixed.
3. In a gallon size zip-lock bag, mix flour, paprika, cayenne pepper and salt .
4. Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to
coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or
tray. Refrigerate at least 1 hour to help set coating.
5. Preheat oven to 400 degrees F.
6. Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel
and repeat with remaining wings.
7. Place cooked wings in large oven-proof bowl or baking pan; pour sauce over wings and stir to coat thoroughly.
Place in oven 5 minutes or so to make sure all wings are served hot.
8. Serve wings with celery sticks and bleu cheese dressing on the side.

Serves 2-3 as an appetizer

RecipeSecrets.net tip: If you don’t have bleu cheese you can
use Ranch dressing. To create “Atomic Wings” - feel free to add
more cayenne pepper and Louisiana hot sauce if you can handle it.

by amwr

Shrimp fajitas recipe

2009-08-26T08:28:00.002+07:00

shrimp fajitas recipe

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tor tillas in foil and place in a 350 degree F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring
occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4. Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut
to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.

Serves 4
by amwr

Cheesy potato soup

2009-08-26T08:23:00.003+07:00

cheesy potato soup
8 slices bacon
1 cup diced yellow onions
2/3 cup flour
6 cups hot chicken stock
4 cups diced baked potato - peeled
2 cups heavy cream
1/4 cup chopped parsley
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon dried basil
1 1/2 teaspoon salt
1 1/2 teaspoon red pepper sauce
1 1/2 teaspoon coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions
Garnish - grated cheese, chopped parsley, and bacon bits

1. Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-
high heat until transparent, about 3 minutes.
2. Add in flour. Stir frequently to prevent lumps. Cook for 3 - 5 minutes or until mix becomes golden.
3. Gradually add in chicken stock and let cook until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and
black pepper. Let simmer for 8-10 minutes.
5. Add in grated cheese and green onions and simmer until cheese melts smoothly. Garnish each ser ving as
desired with bacon bits, grated cheese and chopped parsley.

Serves 8
by amwr

Oriental chicken noodle soup recipe

2009-08-26T08:18:00.002+07:00

oriental chicken noodle soup recipe
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
minced fresh parsley for garnish
2 cups of soup crackers

1. Preheat oven to 350 degrees.
2. Grease a baking sheet with vegetable oil. Add chicken and bake for 30 minutes. Remove from oven - set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4
minutes.
4. Dice chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of
minced fresh parsley sprinkled on top and with soup crackers.

Serves 6
by amwr

BBQ chicken in the oven

2009-08-26T08:11:00.002+07:00

bbq chicken in the oven
2 (15-oz) cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup cooked bacon

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish.
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven,
let the beans cool for 5 to 10 minutes before serving.

Serves 6

by amwr

Rotel chicken spaghetti

2009-08-26T00:01:00.001+07:00

rotel chicken spaghetti

1 lb chicken thighs, boned and cubed
3 eggs - beaten
1/2 cup and 2 teaspoons cornstarch
5 dried pepper pods
1-1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If
the mixture bonds too well, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 2 tablespoons cornstarch with the wine, vinegar,
sugar and soy sauce.
3. Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening
the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The General’s Secret Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce
caramelizes into a glaze (1-2 minutes).
6. Serve with steamed broccoli and rice.

Serves 4

by : amwr

Chicken salad recipe

2009-08-25T23:50:00.005+07:00

Chicken salad recipe

1 whole chicken

1 cup white wine vinegar

1 cup olive oil

1/2 cup white wine

Dash of Oregano

Dash of Thyme

Dash of Salt

10 milliliters garlic - minced

1 1/2 teaspoons hot sauce

1. Mix all ingredients in a bowl.

2. Add chicken to the bowl, cover.

3. Marinate several hours in refrigerator - overnight works best.

4. Grill chickens slowly until done.

5. Serve with Mexican rice and beans or in a soft tor tilla.

Serves 4
by:amwr

Recipe for chicken casserole

2009-08-25T21:42:00.001+07:00

recipe for chicken casserole
El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken.” This restaurant star ted out in 1975
as a roadside chicken stand in Mexico. It’s success spread rapidly throughout Mexico and into the US. Billed as
“a wholesome, delicious alternative to traditional fast food faire.”

1 whole frying chicken - quartered
2 cups water
1 teaspoon lime juice
2 tablespoons pineapple juice
1 garlic clove
4 teaspoons salt
2 teaspoons pepper
1 pinch of ground saffron

1. Combine water, garlic, salt, pepper, and saffron in a blender and blend on high speed for 15-20 seconds. Add
lime juice and pineapple juice to the mix and blend for an additional 5 seconds.
2. Place mixture in a bowl. Add in chicken and let it marinate for one hour.
3. Preheat grill to a low flame.
4. Cook chicken on the grill over a low flame for about 45 minutes or until the skin is golden and crispy. Turn the
chicken frequently as it cooks and try not to let the flames blacken the chicken before the center is cooked.

Serves 4-6

by: amwr

Dairy Queen Heath Blizzard

2009-08-22T13:53:00.002+07:00

2 Heath candy bars - frozen
1/2 cup milk
4 cups vanilla ice cream
2 teaspoon fudge topping

1. Bash candy into small pieces before removing it from wrapper.
2. Add all ingredients to a blender and blend until it’s mixed nice and creamy.
3. To increase thickness, place in the freezer for 20 to 30 minutes.

Makes 2-3 servings

RecipeSecrets.net tip: You can also make this delicious dessert
with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut
Butter Cups. For a reduced fat treat use vanilla frozen yogur t and
low fat milk.

source : AMWR

Cinnabon Cinnamon Buns

2009-08-22T13:48:00.002+07:00

Warm dough, filled with cinnamon, topped with freshly made sweet glaze frosting. A delicious and irresistible treat.

1 cup 110 degree water
(2) .25 oz. pkts.- active dry yeast
2 1/2 cups + 1 teaspoon granulated sugar - divided
1 cup warm milk
2 1/3 cup melted margarine - divided
2 teaspoons salt
2 eggs - slightly beaten

1. Dissolve yeast and 1 teaspoon sugar in warm water; set aside.

8 cups all-purpose flour
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts or pecans
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
6 tablespoons hot water

2. In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup margarine, salt, and eggs; stir and add to yeast mixture.
3. Add half the flour and beat until smooth.
4. Stir in enough of the remaining flour until dough is slightly stiff.
5. Turn out onto a well-floured board and knead for 8 minutes.
6. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
7. Punch down dough and let rest for 5 minutes.
8. Roll dough out on floured surface into a 15" X 20" rectangle.
9. Brush 1/2 cup melted margarine over dough.
10. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.
11. Sprinkle with nuts, if desired.
12. Roll up dough and pinch edge together to seal.
13. Cut the roll into 12-15 slices.
14. Coat bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar.
15. Place cinnamon roll slices close together in pan - cover pan and allow to rise in a warm place for 45 minutes.
16. Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
17. Stir together 2/3 cup melted margarine, powdered sugar, and extracts.
18. Stir in hot water, 1 tablespoon at a time, until glaze reaches desired spreading consistency.
19. Spread prepared icing over slightly cooled rolls.

Chili’s Southwestern Vegetable Soup

2009-07-10T11:44:00.006+07:00

6 cups chicken broth
1 (14.5-oz.) can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 small diced green pepper
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tor tillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar
1 cup crumbled corn tor tilla chips

How to cook :

Mix soup ingredients in pot over high heat.

Bring soup to a boil, reduce heat and let simmer for 45 minutes.

Serve in a soup bowl and garnish with cheese and then add the crumbled tor tilla chips on top of the cheese.

Serves 5

source : america’s most wanted recipe

Chi Chi’s Salsa Verde Chicken Kabobs

2009-07-10T11:44:00.005+07:00

If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with Plantains instead of bananas and it came out great.

- 16 ounces Chi-Chi Salsa Verde (available at grocery stores)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 boneless skinless chicken breasts cut into 1 1/2 inch strips
- 2 cups finely shredded cabbage
- 1 1/2 cup finely juilienned jicama
- 1 cup shredded carrot
- 1/3 cup coarsely chopped fresh cilantro
- 1 dash salt to taste
- 1 dash pepper to taste
- 2 large ripe bananas

In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.

Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste - set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins. before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.

Slice bananas lengthwise, grill two minutes on each side.

Serve chicken and bananas on top of cabbage mixture.

Serves 2

source : america’s most wanted recipe

Chili’s Baby Back Ribs

2009-07-10T11:43:00.027+07:00

I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs
"double-basted" w/BBQ sauce. Typically served w/cinnamon apples & homestyle fries.

6 pounds baby back pork ribs
2 cups water
Sauce
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon liquid hickory flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

How to cook :

Preheat oven to 350 degrees F.

Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.

About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.

Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.

Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.

Serve with the remaining sauce and lots of moist towelettes or paper towels.

Serves 6-8

tip: Be careful not to burn yourself when removing
ribs from roasting pan.

source : america’s most wanted recipe

Chi Chi’s Steak and Mushroom Quesadillas

2009-07-10T11:43:00.025+07:00

4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12") Jalapeno Cheddar or Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
3 ounces Fresh Pico de Gallo (see recipe below)
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce

Pico De Gallo:
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste.

How to cook :

Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from
the grill and slice thinly.

Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables
are semi-soft and have a light golden color to them.

Lay the tortilla on a medium heat grill or large sauté pan. Top the tortilla with the cheese, Pico de Gallo,sautéed vegetables and the grilled steak.

Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tor tilla from the heat and cut into four wedges.

Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

Serves 4

source : america’s most wanted recipe

Chili’s Chicken Enchilada Soup

2009-07-10T11:43:00.024+07:00

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 qts. water, divided
2 cups crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded
Garnish - cheddar cheese, tortilla chips, and Pico de Gallo

How to cook :

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tor tilla chips, and Pico de Gallo.

Serves 16-20

source : america’s most wanted recipe

Chili’s Boneless Buffalo Wings

2009-07-10T11:43:00.022+07:00

1 cup flour
2 tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon paprika
1 egg
1 cup milk
1/2 cup buffalo wing hot sauce
2 chicken breasts, sliced into multiple 2 inch squares

How to cook :

Mix flour, salt, pepper and paprika in a bowl.

In another bowl mix egg and milk.

Heat deep fryer or wok with oil.

Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and then add to hot oil to fry.

When the chicken is done, drain grease on paper towels.
Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.

Serve immediately with celery stalks and blue-cheese dip.

Serves 2-4

by : america’s most wanted recipe

Chili’s Fajitas

2009-07-10T11:43:00.021+07:00

Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers.

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic - crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boned, skinned chicken breasts or sirloin steak
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion - sliced thin
1/2 medium green bell pepper - seeded, sliced thin
1/2 medium red bell pepper - seeded, sliced thin

How to cook :

Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, 1/4 tsp. black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for at least 2 hours, or overnight.

Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, salt, and 1 dash black pepper; set aside.

Grill meat over a medium high flame 4 to 5 minutes on each side.

Cut meat into thin strips; set aside and keep warm.

Cook onion and bell peppers in oil until brown; remove from heat.

Pour reserved liquid mixture over onions and bell peppers.

Combine meat, onions, and bell peppers.

tip: Good as a snack or with Mexican rice.
Serves 4

source : america’s most wanted recipe

Chili‘s Southwest Chicken Chili

2009-07-10T11:43:00.019+07:00

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced green bell pepper
2 tablespoons diced seeded jalapeño pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly-minced cilantro
1 1/2 teaspoon ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can diced green chiles - (4 oz) - drained
2 cans navy or small white beans - (15 oz ea) - drained
1 can dark red kidney beans - (15 oz) - drained
3 pounds diced cooked chicken breast
Garnish - shredded cheese, sour cream, tortilla chips

How to cook :

In 5-quart or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.

Serve topped with shredded cheese and sour cream if desired, with tor tilla chips on the side.

Serves 4

source : america’s most wanted recipe

Chili’s Southwestern Egg Rolls

2009-07-10T11:43:00.017+07:00

Crispy flour tortillas wrapped around smoked chicken, black beans, corn, and jalapeño Jack cheese w/red peppers
and spinach. Served with a creamy avocado-ranch dipping sauce.

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
2 tablespoons frozen chopped spinach, thawed and drained
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tor tillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove
from heat and stir in Monterey Jack cheese so that it melts.

Wrap tor tillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute.

Spoon even amounts of the mixture into each tor tilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tor tillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 5-6

source : america’s most wanted recipe

Chi Chi’s Baked Chicken Chimichangas

2009-07-10T11:42:00.003+07:00

Since 1976, Chi Chi’s restaurants have been known for their fun atmosphere and great Mexican style food. Today you can get many of their great products in your local supermarket.

1. 1 pound boneless, skinless chicken, cooked and shredded

2. 2 tablespoons olive oil

3. 1/2 cup chopped onion

4. 2 cloves garlic, minced

5. 1/3 cup chili powder

6. 1 CHI-CHI’S® Salsa (16-ounce) jar

7. 4 tablespoons water

8. 1/2 teaspoon ground cumin

9. 1/2 teaspoon cinnamon

10. Salt

11. 6 (10-inch) flour tortillas, warmed

12. 1 cup CHI-CHI’S® Refried Beans

13. Olive oil

14. Sour cream

15. Guacamole

How to cook :

In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, water, cumin and cinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process untilsmooth. Pour back into saucepan; stir in chicken. Add salt to taste.

Heat oven to 425ºF. Grease rimmed 15x10x1-inch baking pan. Working with 1 tortilla at a time (keepremaining tortillas wrapped), spoon a heaping tablespoon of beans down center of each tortilla. Top with about 1/2 cup chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.

Place chimichangas in greased baking pan, seam-side-down. Brush all sides with oil.

Bake 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.

Serves 6

source : america’s most wanted recipe

Almond Cookies

2009-06-24T23:53:00.003+07:00

Serve these little cookies as an afternoon snack with a pot of tea.What a treat!

2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. vegetable shortening
2 eggs, beaten
1 tbsp. almond extract
1 c. blanched unsalted almonds

1. Mix dry ingredients in a bowl.
2. Cut shortening into dry ingredients with a fork or pastry cutter.
3. Add beaten eggs and almond extract. Stir with a spoon until well mixed.
4. Preheat the oven to 325ºF.
5. Shape dough into balls the size of a large cherry.
6. Put on greased cookie sheets. Press an almond into the center of each cookie to
slightly flatten.
7. Bake for 15 to 25 minutes, or until lightly browned.

Preparation time: 20 to 25 minutes
Baking time: 15 to 25 minutes
Makes about 4 dozen cookies

by : cooking the chinnes way book

California Pizza Kitchen BBQ Chicken Pizza

2009-06-16T21:40:00.002+07:00

The original BBQ chicken pizza introduced in the first California Pizza Kitchen restaurant in 1985. A delicious and
unique dish which includes smoked Gouda cheese.

Cornmeal, semolina, or flour for handling
½ cup Bullseye Original barbecue sauce
2 tablespoons shredded smoked Gouda cheese
1 cup shredded mozzarella cheese
Commercial pizza dough or dough mix
½ small red onion, sliced into ½ inch pieces
2 tablespoons chopped fresh cilantro
1 boneless, skinless chicken breast half
1 tablespoon olive oil

1. Cook chicken in large frying pan over medium heat for 5-6 minutes. Be careful not to
overcook. Set aside in refrigerator.
2. Once chicken is chilled, coat with barbeque sauce and set aside.
3. Follow instructions on the commercial pizza dough or dough mix to prepare enough dough for
a 10-inch crust.
Form pizza dough into a ball and roll out over a floured sur face until 10 inches wide, round and flat.
4. Put pizza crust onto a baking sheet and spread remaining barbeque sauce evenly over crust.
5. Sprinkle 1/2 cup of mozzarella and the gouda cheese over sauce.
6. Add barbeque chicken, red onion, and cover with remaining 1/2 cup of mozzarella. Add
cilantro on top of the mozzarella.
7. Bake for 10 minutes or until crust is crisp and golden.
Serves 6-8

Burger King Whopper

2009-06-16T21:33:00.001+07:00

Here’s the homemade version of the Whopper, without the pre-packed ingredients used at the restaurant. Of
course you can also “have it your way” as the commercial says.

1 sesame seed hamburger bun
1/4 lb ground beef
2 dill pickle slices (flat and round)
4 sliced onion rings
2 tomato slices
Chopped lettuce
Mayonnaise
Ketchup
Dash of seasoning salt
Dash of Accent flavor enhancer

How to cook :

Heat barbeque grill (medium flame).
Gently massage seasoning salt and Accent into ground beef.
Flatten hamburger meat into a flat and wide patty.
Cook hamburger patty on grill to desired preparedness.
Lightly toast both halves of the bun on grill.
Spread mayonnaise and ketchup on both sides of bun. Stack (in order) the bottom bun, burger, pickles,
onions, tomatoes, lettuce, and top bun.

Makes 1 Whopper

Stuffing

2009-06-16T21:23:00.005+07:00

1 (14 oz.) can clear chicken broth
1 (10 oz.) can sliced carrots - undrained
1 (4 oz.) can sliced mushrooms - undrained
2 ribs celery cut in 5 pieces each
1 tablespoon rubbed sage
1/2 teaspoon poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons bottled liquid margarine or melted butter
3 English Muffins cut into 1/2 inch cubes
1 (8 oz.) bag (6 cups) unseasoned croutons
1 tablespoon dry minced parsley
2 tablespoons dry minced onion

How to cook :

Open the can of carrots and slice them (while still in the can) with a pairing knife.
Empty sliced carrots into a Dutch oven. Add mushrooms; set aside.
Pour chicken broth into a blender. Add celery pieces, sage, poultry seasoning,bouillon powder and margarine. Blend for a few seconds or until celery is finely minced.
Add English muffin cubes, croutons, parsley and onion to Dutch oven.
Pour in blender mixture and stir with rubber bowl scraper until completely moist.
Cover and bake at 350° about 45 minutes or until steaming hot.

Serves 8

Spicy Rice

2009-06-15T22:20:00.002+07:00

1/4 cup raw rice-shaped pasta
3/4 cup minute rice
1 tablespoon pimiento; chop fine
1/2 teaspoon dry minced celery leaf
1 teaspoon dry minced parsley
1/4 teaspoon dry mustard
14 oz can chicken broth
1/4 cup olive oil
1/2 teaspoon salt

How to cook :

1. In a 2-qt saucepan combine all ingredients. Stir often and bring to a boil.
2. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork every 5 minutes.
3. Add salt and pepper to taste.

Serves 6

Meatloaf

2009-06-15T22:15:00.002+07:00

1 cup tomato sauce
1 1/2 tablespoon barbecue sauce
1 tablespoon granulated sugar
1 1/2 lbs. lean ground beef
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Dash garlic powder
1 Egg

How to cook :

1. Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4 cup of mixture.
2. With your hands, mix in remaining ingredients.
3. Form the mixture into a loaf and place in a greased loaf pan.
4. Bake, covered, in 400 degree oven for 30 minutes.
5. Uncover and drain fat from the pan, then slice meatloaf while in the pan.
6. Drizzle the reserved tomato mixture evenly over the meatloaf.
7. Bake, uncovered, for an additional 30 minutes, or until cooked through.

Serves 5

tip: Freshly grated Parmesan cheese is an easy meatloaf flavor booster. Try adding 1/4 - 1/3
cup to your recipe.

Macaroni & Cheese

2009-06-15T22:10:00.002+07:00

1/4 cup butter or margarine
1 tablespoon minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. processed American cheese cubed
1 teaspoon salt
1 dash black pepper
1/4 teaspoon dry mustard
1/4 lb. elbow macaroni cooked al dente (slightly chewy to the bite)

How to cook :

1. Sauté onions in butter until transparent.
2. Stir in flour and cook 2 minutes.
3. Slowly stir in the milk.
4. Stir in the cheese, salt, pepper, and mustard.
5. Continue to cook over medium heat, stirring constantly, until thickened.
6. Stir in prepared macaroni.
7. Lightly butter a casserole dish and pour pasta mixture to dish.
8. Bake in a 400 degree oven for 20 minutes.

Serves 4

tip: Al dente refers to the desired texture of cooked pasta in Italian cooking. When the pasta
is cooked al dente, there should be a slight resistance in the center when the pasta is
chewed. For a sharper taste to this recipe, use 2 cups of shredded sharp cheddar cheese
instead of American cheese.

Dill Potato Wedges

2009-06-15T21:59:00.002+07:00

2 medium red potatoes - unpeeled
Cooking oil spray
Garlic salt
Dry dill weed

How to cook :

Preheat oven to 400 degrees.
Cut potatoes into lengthwise wedges and bake in oven for 45 minutes or until tender.
Spray the cut sides of the potatoes in cooking oil spray.
Dust in garlic salt and dry dill weed and pan fry until lightly brown.

Serves 2

Creamed Spinach

2009-06-15T21:55:00.001+07:00

5 tablespoons butter or margarine - divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup half and half cream
4 ounces cream cheese
2 tablespoons minced onion
1 tablespoon minced garlic
2 (10 oz.) boxes frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese

How to cook :

In a saucepan over medium-low heat, melt 3 tablespoons butter. Stir flour and salt into pan until creamed together.
Slowly stir in cream, then stir in cream cheese; increase heat to medium.
Constantly whisk until mixture becomes thick and smooth; remove from heat; set aside.
In a saucepan over medium-high heat, sauté onions and garlic in remaining butter until transparent.
Add spinach and water to pan; reduce heat to low; cover. Cook, stirring occasionally, for 8 minutes.
Stir prepared sauce and Parmesan into pan; stir until completely blended.

Serves 6

Bennigan’s Onion Soup

2009-06-15T21:47:00.002+07:00

1 large onion, quar tered and sliced
1/4 cup butter
2 tablespoons canola oil
3 tablespoons flour
4 cups chicken broth
4 cups beef broth
8 slices from a crusty baguette
shredded Mozzarella cheese or Swiss cheese
grated Parmesan cheese

How to cook :

In a Dutch oven, slowly sauté onions in butter and oil until onions are transparent and turning yellow, but not browned. When tender, turn heat to lowest setting and add flour, stirring until well blended.
Add chicken and beef broths; heat through. Divide among 8 oven safe bowls.
Place a slice of bread on each bowl of soup. Sprinkle equal amounts of the cheeses over bread slices.
Place all bowls on oven rack 4 inches from heat and broil until cheese melts. Serve hot.

Serves 8

Benihana Japanese Fried Rice

2009-06-10T00:16:00.001+07:00

2 1/2 cups of cooked shor t grain Japanese white rice
2 eggs - beaten
1 medium carrot - finely grated
1/2 cup fresh green onion - diced small
4 teaspoons soy sauce
1/2 cup peas - unfrozen
cooking oil
salt and pepper

1. Boil rice according to package instructions. Once done, empty into mixing bowl.
2. In a large skillet, heat 2 teaspoons of oil. Scramble eggs into small pieces until cooked. Empty scrambled egg
into bowl and stir together.
3. Using the same pan, add additional oil, diced onion, peas, carrot. Let simmer for 5 minutes on low heat.
4. Add several scoops of cooled rice and egg mix to skillet. Keep gradually adding a scoup at a time into the pan
and mix.
6. While mixing, slowly add a little soy sauce at a time until fried rice is a golden brown color.
7. Add salt and pepper to taste.

Serves 4

Benihana Hibachi Steak

2009-06-10T00:03:00.002+07:00

Looking for a great tasting low carb dish? This Japanese steak recipe typically has less than 5g of carbs.

4 (5 oz.) Sirloin Steaks
4 teaspoons soybean Oil
8 large mushrooms - sliced thick
1 large onion - sliced
2 cups bean sprouts
4 tablespoons soy sauce
4 dashes salt
4 dashes black pepper

1. Broil steak until rare.
2. Heat nonstick skillet and add oil to heated skillet.
3. Add onion and cook until slight brown and soft
4. Place steak cubes in skillet with mushrooms and cook to desired preparedness (i.e. rare, medium, well done).
5. Add bean sprouts and soy sauce
6. Add salt and pepper to taste.
7. Add steak sauce (typically a mustard based sauce).

Serves 4-6

Auntie Anne Pretzels

2009-06-10T00:00:00.002+07:00

4 cups bread flour
1 ½ cups 115 degree water
1/4 cup warm water
1 1/2 teaspoons active dry yeast
1/2 teaspoons brown sugar
1 tablespoon baking soda
pinch of salt
1 cup melted butter

1. Combine yeast, sugar, salt and 115 degree water into a mixing bowl and let it settle for 5-10 minutes.
2. Stir flour to mixture and knead until smooth.
3. Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise at room temperature for 45
minutes.
4. Split dough into 10 equally sized pieces
5. Roll each piece into a long rope about 1/2 inch thick and shape each rope into a pretzel.
6. In a shallow dish, stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly
greased cookie sheet.
7. Bake in a 450 degree until golden brown (about 10 minutes).
8. Brush melted butter onto hot pretzels.

Serves 8-12

Applebee’s Spinach Pizza

2009-06-09T23:16:00.002+07:00

1/4 cups rice milk
4 tablespoon All-purpose flour
1/3 cup nutritional yeast
10 oz. pkg. frozen spinach - thawed, squeezed
1 medium onion - chopped
4 cloves garlic - minced
1 tablespoon olive oil
5 medium plum tomatoes
8 ozs. fresh mushrooms
1 teaspoon basil
1 teaspoon parsley
1 teaspoon cayenne pepper
3 pita bread

How to cook :
1. Heat milk in saucepan until hot, but not boiling.
2. Stir in flour and continue stirring until sauce begins to thicken.
3. Reduce heat and add nutritional yeast and spinach.
4. Stir constantly until thick and gooey, about 3-4 min.
5. In separate pan, sauté onion and garlic in oil until onion is tender.
6. Stir in tomatoes, mushrooms, and spices. Sauté until hot throughout. Drain out any liquid.
7. Using a very sharp bread knife, split each pita bread in half to make 2 round, flat pieces.
8. Place each piece of bread on a cookie sheet or pizza pan.
9. Spread spinach sauce over each.
10. Top with tomato mixture.
11. Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of the pita don’t
burn.

Serves 3

Applebee’s Santa Fe Chicken

2009-06-09T23:00:00.002+07:00

Experience the flavor of the Southwest with this popular grilled marinated chicken dish. Serve over a bed of rice
pilaf with mixed vegetables.
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup melted butter or margarine
1 tablespoon butter or margarine
1 tablespoon All-purpose flour
1 cup milk
1 small red bell pepper - seeded, diced
1 small green bell pepper - seeded, diced

1. Place 1 chicken breast between two sheets of wax paper. Working from the center to the
edges, pound with a meat mallet until flat and rectangular shaped. Repeat with
remaining breasts.
2. Cut half of the cheese block into 8 slices; grate the remaining cheese and set aside.
3. Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or
uncooked spaghetti noodles.
4. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
5. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
6. Place chicken breasts in a 13 x 9 x 2" baking dish, being careful not to crowd them.
7. Drizzle remaining butter over the breasts.
8. Refrigerate for 1 hour or freeze to bake later (if you decide to freeze, increase baking time
by about 5-10 minutes).
9. Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
10. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
11. Stir in grated cheese, reduce heat, and simmer until thick, stirring.
12. Place chicken on plates, pour sauce over, and top with diced peppers.
Serves 8

Applebee’s Low-Fat Blackened Chicken Salad

2009-06-09T22:36:00.005+07:00

2 boneless, skinless chicken breast halves
2 tablespoons butter

Dressing

1/4 cup low fat mayonnaise

1/4 cup Dijon mustard

1 tablespoon yellow mustard

1 tablespoon apple vinegar

1/4 cup honey

1/8 teaspoon paprika

Chicken Marinade

1 cup water

3 tablespoons lime juice

2 tablespoons soy sauce

1/2 tablespoon Worcestershire sauce

Cajun Spice Blend

1/2 tablespoon salt

1 teaspoon brown sugar

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper

Salad

8 cups chopped red leaf lettuce

1/2 cup shredded red cabbage

1/2 cup shredded carrot

1/2 cup fat free shredded mozzarella cheese

1/2 cup fat free shredded cheddar cheese

1 large tomato, diced

1 hardboiled egg white, diced

1. Mix dressing ingredients in small bowl and refrigerate until ready.

2. Mix marinade ingredients in a medium bowl. Add the chicken breasts to the marinade, cover and

refrigerate overnight or at least several hours.

3. Preheat oven broiler or grill.

4. Mix Cajun spice blend ingredients in a bowl. Rub the spice into both sides of the chicken breasts until

covered with spice.

5. Melt the butter in pan over medium heat. Sear chicken breasts for 2-3 minutes and flip it over so

that both sides are coated with a charred black layer of spice.

6. Place chicken in broiler or on grill for an additional 2-3 minutes or until thoroughly cooked.

7. Mix ingredients for salad in a large bowl. Serve into two individual bowls.

8. Slice chicken into ½ inch wide slices and add to salad.

9. Serve with salad dressing on the side.

Serves 2