Santa Fe Cooking Recipe For Chili Cinnamon Hot Chocolate

Although, not originally from Santa Fe, I have lived here long enough to have assimilated completely into the culture of this mystical magical city. Santa Fe is truly unique. The community is eclectic and cosmopolitan, yet retains a small town feeling. Everybody knows everybody or know somebody who does. It's a sleepy town where almost everything closes around 9:00 pm. Because of this a culture of private get-togethers and dinners at friends homes is the main source of social interaction.

Cooking is really important. And if you don't cook, you need to know the best caterers or private chefs. For most of us, cooking for our friends is the only way to go. It kind of establishes who you are by the quality, variety and excellence of the food. So, needless to say, cooking is something to strive for. I am a natural born cook and after almost 30 years in Santa Fe believe I have created and compiled some of the best recipes.

Another oddity of Santa Fe cuisine is that the meals don't consist of one or two things. They are basically a large assortment of "Tapas" or appetizers. Variety is a premium.

True Santa Fe cuisine, although based on the following, isn't Mexican, Hispanic, Spanish, American Indian or Southwest. The cuisine belongs in it's own category which is truly Santa Fe. 

Because of the uniqueness of Santa Fe recipes, I couldn't resist writing a real Santa Fe Cookbook. The following recipe is from my cookbook. I hope you enjoy it as much as my family and friends do.

 

Chili Cinnamon Hot Chocolate

 The following is the old fashioned and best way to prepare Chili Cinnamon Hot Chocolate. 

 

1 cup milk

2/3 cup cream (Half and Half or Whipping cream)

1 vanilla bean, split lengthwise

1 red chili pepper, split in half lengthwise or ground cayenne pepper to your taste

1 cinnamon stick

1 1/2 oz. bittersweet chocolate, grated 

Put milk and cream in a saucepan with vanilla bean, cinnamon stick and chili. Heat until medium warm. Stir in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes. Strain out the spices. Reheat to a comfortable drinking temperature and serve. (Serves 2)

And for those of us who like a good short cut... you can simply purchase a hot chocolate mix and add cinnamon and a dash of red chili powder. Instant gratification at it's best!

For more recipes visit me on the web. 

Your Film Guide to Healthy Relationships - Want a Recipe For Great Cooking and Loving?

Want real health care reform? Start cooking real food and making real love. That's a healthy love tip I've often told our online community. Now you have a film guide to reveal recipes for hearty meals and happy marriages. You'll be craving both as you experience the delicious film, Julie and Julia.

It's the story of two lost women who find their professional purpose through food and passionate fulfillment in marriage. This film celebrates the best in happy marriages with lasting love. It's inspired by true love stories of two couples.

The best known couple, based on Chef Julia Child and her diplomat husband, Paul Child, had enjoyed five decades of great cooking and loving in France and America until death parted them in their 90s. They are brought to life with endearing wit and charm by Meryl Streep and Stanley Tucci.

The second couple is based on a young newlywed (Amy Adams) in New York who blogs her way through the preparation of 524 of Julia's French recipes in 365 days and through common hurdles of making an emotional home in a new marriage to a supportive husband.

These two love stories are interwoven into a graceful tapestry by the film's writer and director, Nora Ephron. She's reported to be enjoying a second marriage of 22 years, after suffering through a betrayal while she was pregnant by her first husband, the journalist Carl Bernstein of Watergate fame.

Ms. Ephron has survived and thrived after that marriage melodrama, and there's no hint of it in her film portrait of these two marriages. She gives us an authentic portrayal of pleasures and passion in a mid-life marriage. A delightful example is when Julia and Paul Childs sneak home from cooking school and the American Embassy in Paris for a little lunch and some afternoon delight.

When Julia learns her newly-married sister is pregnant with her first baby in her 40s, we sense sadness that the Childs weren't able to have children in an era before infertility intervention.

When we learn that Julia was a 40 year old virgin when she married Paul, it tugs at your heart when she asks him, "What if you didn't fall in love with me?"

"But I did," Paul said tenderly. And then he showed his love in wonderful ways -- as they stood by each other, handled challenges and sparked chemistry as a couple. Not in a sappy, trite way. But with savvy joy that can be experienced in any mutually-supportive marriage. If you seek a role model, Julia and Paul can be your love guide.

What about the blogger and her husband?

Julie Powell's blogging adventure had connected her to online readers (including her mother) while she reported on the results of a preparing a Julia Child recipe each day.

At one point, Julie asked her readers if anyone's out there paying attention to her. Having blogged for a year, I've often wondered that myself. This is a tender nudge for you to start a dialogue and make a meaningful connection with people you're getting to know online.

After month's of Julie's blogging had stolen her focus and energy from her husband, she had to decide whether to change her priorities to save their relationship. It's an authentic love test that most couples face in an enduring relationship. The love lessons they learn from this experience will make you question how your choices and priorities affect your relationship.

Can you recall any recent Hollywood films that portray the emotional depth and enduring passion in a happy marriage?

I can't. So there's another reason I'm recommending that you go to the theater and savor this tasty treat. You'll also send Hollywood a message of support to keep making glorious, grownup love stories.

I hope you'll see this film as a love guide to spark up your relationship.

Copper Cookware Bowls - Make the Highest, Fluffiest Egg Whites Ever! You Won't Believe Your Eyes!

Copper cookware bowls are rumoured, if used properly, to produce the highest, and most fluffy, whipped egg whites the world over. In fact, the type of cookware bowl that you use does indeed make a huge difference to the results of your whipping frenzy. Less known is the fact that different copper cookware vendors put out different quality bowls. Even lesser known, however, is that it's not just the bowl, but how you whip it, what you are whipping, and just what you whip it with, that produces that amazing result we all yearn for: that mountainous, super fluffy white mass of egg whites that looks like delicate floating clouds all stuffed together in your little whipping bowl.

To get the highest quality results, you will need the following:

1. Recipe ingredients

2. A quality whipping tool

3. A quality copper cookware container, like a copper bakeware bowl, from a reputable company

4. Whipping technique

That's a lot of things just for whipping egg whites (or whatever it is you are whipping). But each one is essential to get the best possible result.

Obviously, if you have cheap ingredients to begin with, you're not going to be producing the best result. You will need fresh eggs or egg whites, that are have been removed from the fridge and allowed to settle to room temperature.

For your whipping tool, you just need to be sure you have the right tool for the job. Obviously you'll likely choose a whisk, but note that there are different whisks for whipping different things. Get a balloon whisk if it's just pure egg whites.

Tips For Flavorful Soups

You start all good soups out with a good soup stock. I recommend you use a homemade bone broth for your soup base - chicken, beef, lamb, and fish are all wonderful. Choose which to use based on the soup you'd like to make. If you're not sure, chicken stock is almost always a safe, flavorful bet.

Next you choose your meats. Lean, juicy meats are the best for soups. Again, you choose what you want based upon your recipe. Beef, veal, lamb, chicken, turkey, fish, and shellfish are all good candidates for a tasty soup. Tender, fresh meats make for a delightful soup, but you can also use tougher cuts of meat for hearty stews. Get fresh meat regardless of the tenderness - a stale meat can ruin your soup (and possibly your health!)

Soups call for mingling of all flavors, and you don't particularly want one to overcome the other. However, there are stews that are strongly flavored, such a beef stew featuring balsamic vinegar. These are fine, and use your judgement and decide how your family likes the meal.

I don't want you to get the impression that soups are complicated. They're actually not. In fact, soups are usually really easy. Some may require a little more effort - but if you have a good soup stock and high-quality ingredients, your soup is probably going to taste good!

The beauty of a soup is that you often just throw the ingredients in a pot and let it simmer for a few hours, then enjoy a rich, flavorful dish. If you use homemade soup stocks it's not only tasty, it's healing. Homemade chicken soup really does help heal the body.

To get the best flavor from your soup plan a few hours for it to cook and keep it at a gentle simmer. You don't want to boil it to death. You can cook your soup with or without a lid. Many chefs swear that soups should be cooked in a pot with a lid. I haven't noticed much difference and my family doesn't complain much. I like using soup recipes. They generally remove all uncertainty with making a good soup - they outline completely what will make the soup tasty! Just follow your recipe. Add the meats and veggies it calls for.

If it calls for water to start with you can usually use a broth. In fact, I always use broth in a soup that calls for water unless you're adding a bone to the soup (such as a ham bone or beef bones). Using a broth will give you a more flavorful soup. Some recipes, like those for beet soups, will state not to use broth. In that case, follow the recipe.

Add any herbs, spices, and flavored oils and vinegars the recipe calls for. If you're new to cooking and new to soups, measure out just what the recipe describes. After you've been making the soup for awhile you can get more adventurous. You'll find you get a feel for how much of "this or that" to add to your soup to give it the best flavor.

Some soups call for ingredients to be added just before serving. Lemon or lime juice is one ingredient often added just before serving a bean soup. Even if you feel unsure about the taste I recommend you give it a try - these ingredients often add a delicious taste to the soup. They give it more character and flavor. Pay attention to the serving instructions - some soups should be served with garnishes such as cream or cheese. With a little practice you'll soon become good at putting together a quick soup. Soups are easy, filling, and tasty ways to please your family on cold days!

Quick and Delicious Falafel Recipe

These deep-fried balls of spiced meshed chickpeas are to be served in pitta bread with Tabbouleh, lettuce and a salad.

Serves 4 to 6

Ingredients for falafel recipe:

225 g/8 oz. chickpeas, soaked
overnight and then cooked until soft
2 pitta breads or 2 slices of dry
bread
1 large onion, coarsely chopped
garlic cloves
2 dessertspoons ground cumin
1 teaspoon ground chilli
2 dessertspoons plain flour
1 teaspoon salt
handful of flat-leaf parsley, chopped
sesame seeds, for coating
oil for frying,

Directions for falafel recipe:

1. When you will be interested in cooking the falafel recipe, follow these guidelines. Blend the chickpeas in 2 batches if you do not have a powerful food processor or if is not too big.

2. Reduce the bread to crumbs in the processor, then add the garlic, the onion, the chilli, the cumin, the flour, the salt and the parsley, and blend to a paste.

3. With your food processor still running slowly, add the chickpeas, until it forms a thick paste. Depending on the moisture in the onion, the consistency of this thick paste can vary: if it is too dry, add a small amount of water while blending; if it is too wet, simply make more breadcrumbs and combine.

4. Roll the mixture using your hands into 2.5 cm balls and coat it with sesame seeds. Fry the balls in hot oil until they become crunchy.

5.To make them easier to separate, place ding-film between layers, but only if you are freezing the falafel.

Tips For Fantastic Fried Eggs

Morning Ken, I just tried to send the redone egg article but it wouldn't send because the PM it was on was over a week old. Here it is again with the keyword density altered:

Tips for Fantastic Fried Eggs

The best way to cook this delicious treat is to cook slowly and always in butter. This cooking method was developed and perfected by Master French Chef Fernana Point in the 1950s, at his restaurant La Pyramide.

Point would test visiting chefs by asking them to fry one for him. When the chefs dropped one into a skillet of sizzling hot oil, the Master French Chef would demonstrate his method of cooking them slowly in butter for amazing results. You might not think that using butter and a low heat would give such a different result from using oil and a higher heat, but it really does.

Some people like to use this frying method with butter over a low to moderate heat and others still prefer to use hot oil. It is always a good idea to fry this protein-packed snack over a low heat though, no matter which type of fat you fry them in. Overcooked, rubbery ones are not very appetizing! You can either turn them partway through cooking to do both sides or add a little water to the pan and cover it with a lid to cook the tops.

Fernana Point's Recipe

Add three quarters of a tablespoon of butter to a skillet and let it melt into a spreadable consistency. Break an egg on to a saucer and slide it into the butter. Cook the egg over a very low heat so the yolk becomes hot but stays liquid and the white turns slightly creamy.

Melt some more butter in another pan. Transfer the cooked eggs to a warmed serving plate and add salt and pepper to taste. Pour the fresh, warm butter over it and serve. It is important to use the freshest eggs you can get when making this recipe because they hold their shape better.

How to Make Steam-Fried Eggs

Lightly grease a skillet with butter and heat it. Add the eggs and turn the heat down to low. Cook them for a minute or until the edges are white. Add a teaspoon of water to it, a teaspoon and three quarters of water if you are cooking two or two and a half teaspoons for three.

Cover the pan with a tight lid to keep in the steam. Cook until the whites are set and the yolks are thick without being hard. Season with salt and pepper and serve. These taste similar to when you use butter for cooking them because the steam keeps them soft, juicy and perfectly textured.

Mouthwatering Serving Ideas

You can serve this dish for breakfast along with sausage, bacon, hash browns, mushrooms, tomatoes and anything else you fancy, or simply on toast. They are also a great garnish for a lot of rice or noodle dishes, especially Asian ones. Be creative. This delicious snack complements so many dishes, especially when you know how to cook them properly, slowly and in butter.

A fried egg sandwich is considered by many people to be a great comfort food and you can add some ketchup, barbecue sauce, or Worcestershire sauce to give even more flavor to this tasty treat. This sandwich would be great for any meal, including breakfast, or even as a tasty pick-me-up in the late morning or afternoon.

Cooking Perfect Risotto

Cooking Perfect Risotto

Risotto is an important part of Italian cuisine, but making the perfect risotto takes a bit of practice. Beyond that, risotto needs just the right timing and concentration. This could be why your risotto never tastes as good as the stuff you order in a restaurant, or why the restaurant cannot compete with your Italian grandmother's risotto.

How To Buy

Cooking the perfect risotto starts with buying the right rice. You should look for round or semi-round rice to start with. The best type for cooking risotto is Arborio. Long-grained rice is going to lead to inferior risotto because the strands stay separate. You should also avoid minute rice as it will also stay separate and will not absorb the condiments.

Cooking Risotto

When cooking the perfect risotto you will generally follow the same basic procedure, though there may be some minor variations in different recipes. You will start by mincing a small amount of herbs and/or onion as called for in the recipe. You will sauté this in an abundant amount of olive oil, to which you will add the rice. You will need to continue to stir vigorously to prevent the mixture from sticking to pan. Once the rice becomes translucent you will add in a ladle of broth. You will then need to continue to stir until the liquid is absorbed. Stirring is important.

If the grains of rice dry out too much they will flake. You will continue to add broth a ladle at a time as the rice absorbs it until you have reached al dente. Firm risotto should be timed so that the liquid is entirely absorbed, whereas soft risotto should have a little liquid left. Then, depending on the recipe, you will add butter and cheese, before turning off the flame and covering the risotto.

It will need to sit for a few minutes before serving. If you want perfect risotto that is richer, you could add about a quarter cup of heavy cream along with the butter. This is known as mantecato, and is smoother than traditional risotto.

Risotto Recipes

If you are looking to use risotto as a first course, here is a recipe that you can try:

Risotto with asparagus

1 pound of fresh asparagus
Half of a small onion, sliced finely
1 and 1/2 cups of rice
1/4 cup of butter plus an additional two tablespoons. You could also substitute ¼ cup of olive oil and two tablespoons of butter.
1 cup of grated Parmigiano cheese
Save the water that the asparagus was cooked in, along with enough broth to make a quart. This will need to be simmering.
Salt and white pepper

To make this perfect risotto, you will first need to clean and boil the asparagus until it can be easily penetrated by a fork. Remove from the water using tongs, and trip the tips from the stalks. The green part of the stalks should be cut into one inch lengths. The white ends can be returned to the pot with the broth.

Sauté the onion using half of the butter or olive oil. Once the onion has become translucent, you can add the rice. Once the rice has also become translucent, you should stir in the lengths of the asparagus stem. Add the liquid in a ladle at a time, being careful not to add any of the white stems.

Continue cooking as explained above, and when the rice is nearly cooked add in half of the reserved asparagus tips. Season the risotto as needed, and once it has reached al dente remove from the heat and add the butter and cheese. Allow to stand before serving, and then garnish with the remaining tips. This recipe will serve four to six people.

Cooking Instructions For Prime Rib Roast

Have you been searching for cooking instructions for prime rib roast and still can't find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the actual cooking instructions.

Let's start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.

The next step in your cooking instructions is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.

Most cooking instructions include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.

The last cooking instructions, and maybe the most important, is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.

Cooking Beef With Leeks and Snow Peas Recipe

Preparation time; 25 minutes
Total cooking time; 15 minutes
Serves: 4

Ingredients for cooking Beef With Leeks And Snow Peas Recipes:

oil, for cooking
375 g (12 oz.) rump steak, cut into very thin strips
2-3 cloves garlic, finely chopped
1 stem lemon grass, white part only, finely chopped
1 leek, white part only, thinly sliced
2 celery sticks, thickly sliced
8 spring onions, diagonally sliced
150 g (5 oz.) snow peas, halved
100 g (3 1/2 oz.) oyster mushrooms, halved
2 tablespoons kecap manis
2 tablespoons sweet chilli sauce
2 tablespoons lime or lemon juice
3 kaffir lime leaves, shredded (see Hint)
1 tablespoon fish sauce

Directions for cooking Beef With Leeks And Snow Peas Recipes:

1, If you would like to start cooking Beef With Leeks And Snow Peas Recipes, first heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef strips, garlic and lemon grass in two or three batches over high heat for 2-3 minutes, or until the beef is browned. Remove all the beef mixture from the wok,

2. Reheat the wok, add 1 tablespoon of the oil and stir-fry the leek, celery and spring onion for 2 minutes. Add the snow peas and oyster mushrooms, and stir-fry for 1-2 minutes, or until tender. Remove the vegetables from the wok and set aside,

3. Add the combined kecap manis, chilli sauce and lime or lemon juice to the wok, and bring to the boil. Return all the beef and vegetables to the wok and stir-fry for 1-2 minutes, or until the beef has just heated through and everything is well coated with the sauce. Toss the shredded kaffir lime leaves through the mixture and sprinkle with the fish sauce, to taste. Serve at once,

Nutritional Value for cooking Beef With Leeks And Snow Peas Recipes:

Protein 26 %;
Fat 13 g;
Carbohydrate 83 g;
Dietary fibre 5 g;
Cholesterol 66mg;
Energy 1065kj (256cal)

Hint for cooking Beef With Leeks And Snow Peas Recipes:

If kaffir lime leaves are not available, sprinkle the stir-fry with 3 tablespoons chopped fresh basil leaves just before serving. (If you chop and add them earlier they tend to turn black,)

A Carrot and Courgette Soup Recipe

Welcome to this short tutorial. I am going to show you how to cook this delicious vegetable cream soup using simple ingredients. You might want to add some cream (or milk for a healthier recipe) to provide a more liquid, creamier texture to your soup. The method is traditional, so you should not have any problem preparing this recipe if you are used to cook vegetable creams.

What you will need:

- a large cooking pot
- a blender
- 2 1/2 cups sliced carrot (peeled)
- 1 1/2 cup sliced courgette
- 1 cup diced potato
- 4 cups vegetable stock
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped
- 1 pear, sliced
- Salt & Pepper to taste

Method:

Using the cooking pot, melt butter over medium heat for a minute or two, until it starts to bubble. Then cook the vegetables (and pear) for 8-10 minutes. Add the vegetable stock, sprinkle some salt and pepper to taste, then reduce heat and simmer for 25-30 minutes, until you are able to split carrot slices easily with a fork. Process all the ingredients in a blender until smooth. You will have to repeat this step several times, so I suggest you transfer the processed mixture in a separate bowl. When it's done, transfer the soup back to the cooking pot, over low heat, and serve at desired temperature.

As I said above, you might want to add some milk, cream or even plain yogurt, depending on how thick you want the soup to be. If you want a more liquid soup, without having to use a dairy product, add an additional cup of vegetable broth. Remember to adjust salt & pepper accordingly.

Enjoy!

Christmas Turkey Cooking Recipe - Juicy Turkey Breast

This turkey recipe uses brine techniques to bring forth turkey meat which is incredibly moist. Cooking this turkey meat for your Christmas meal will make you a hit both your friends and family. Home cooking has never never more exciting!

In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. This prevents the meat from drying out, or dehydrating.

Christmas Turkey Cooking Recipe

Juicy Turkey Breast

Serves 8

For the brine:

16 cups water

2 cups sugar

2 cups coarse salt

5 cloves garlic, crushed

1 tablespoon pickling spices

For the turkey:

1 fresh breast, 9-11 pounds, deboned

6 tablespoons unsalted butter, melted

Black pepper

2 cups chicken broth

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, turkey breast-side down. Pour the brine over the turkey breast and refrigerate. loosely covered, overnight.

3. Preheat oven to 350*F. Remove the turkey breast from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

4. Place turkey breast in the pan. Brush with 4 tablespoons of melted butter; season with pepper. gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey breast is golden brown and a meat thermometer inserted into the thickest part reads 165*F and the juices run clear.

5. Transfer the turkey breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy.

Calories: 240;

Carbohydrates: 1g;

Protein: 33g;

Fat: 10g;

Cholesterol: 90mg;

The water, pickling spices, and salt combine to make brining a great technique for wonderfully moist turkey meat. Be sure to register on our web site to receive free weekly home cooking recipes, great home cooking articles, home cooking tips, and cooking recipes from the world over.

Instructions to Make Peanut Butter Cookies at Home

Who doesn't like to munch those crunchy, yummy cookies? Cookies are my favorite snack. And Peanut butter cookies are my hot favorite. Actually I was very much interested in cooking right from my childhood, but I never had the real motivation to try out any recipe on my own. But now, I don't just bake my favorite cookies but many other interesting recipes like burritos, fajitas, pizzas and much more. Thanks to the cook books that my wife bought recently. Here is a quick recipe of peanut butter cookies for you

• Flour - 2 cups( all purpose )


• Salt - 1/2 teaspoon salt


• Baking soda - 2 teaspoons


• Oats - 1 cup


• Sugar - 1 cup


• Brown sugar - 1 cup


• Shortening - 1 cup


• Eggs - 2 or 3


• Peanut butter - 1 cup

First thing is to pre heated your oven to 350°F (175°C).Then you need to mix the flour, salt, baking soda together. And then mix the shortening, brown sugar and normal sugar. Then you need to add the flour mix to the creamed sugar mixture and mix them thoroughly. By the way you can use butter instead of the shortening, but shortening is good for getting the cookies baked in the shape you want and it won't get brown fast. Then you have to add the eggs and beat them well. Add peanut butter and oats and mix them well till you form a dough. Then you need to shape them as you want and place them on the cookie sheets. And bake them for about 10 - 11 minutes. That's it. Your cookie must be ready.

But interestingly, when I checked out the cook books I discovered that it contains large number of secret recipes of many famous restaurants like Pizza Hut, Red Lobster and Outback Steakhouse etc. And, the recipes are very well explained even up to the minute details, and also they have provided brief notes about where that recipe originated and things like that. Also, the ingredients of these secret recipes are easily available in our nearby grocery store. Now my wife says that we need not go to any restaurant and waste our hard earned money anymore. Isn't that good?

Puebla's Mesones Sacristia Cooking School & Mole Recipe

Puebla is frequently referred to as the gastronomy capital of Mexico by many Mexicans. As a result, it was a priority for me to experience. Its cuisine is the result of a strong culinary heritage, a wide variety of spices, and delicious dishes and sweets.

Mole is one of the state's most important dishes and has become famous worldwide. My very favorite is the chiles en nogada (stuffed peppers bathed in walnut sauce), which is usually prepared between June and September. The legend that accompanies this dish is that the nuns created it to honor General Agustin de lturbide by mixing indigenous and mestizo ingredients, such as chili peppers, castilla walnuts and pomegranate seeds. Experiencing this dish is worth the trip to Puebla.

Other foods Puebla you might want to try are the gorditas, chalupas, el pipian and maguey worms. Plus, they have a colorful selection of pastries, sweets, and bakeries and a street devoted to them including the candy shops. Some of the more popular sweets include tortitas de Santa Clara; jamocillos de mazapan and goat's milk; and the vanilla, pineapple and coconut yams.

It was my understanding that Oaxaca was "home" to the original Mole. And even though Oaxaca has seven different varieties including "mole negro," Puebla's is different and lays claim to having the first mole kitchen in one of its museums and is renown for its varieties of mole.

I find the history of mole and ingredients intriguing. I had seen some women making it in Oaxaca a few years ago and was eager to attend the cooking school offered by Mesones Sacristia in Puebla and learn how to make mole.

I've attended many cooking schools, classes, demonstrations, etc. and Executive Chef Alonso Hernández leads the small hands-on classes with comfort and ease. His English is very good, a wonderful sense of humor, and is a fine teacher. He takes great pride in having you understand and learn Mexican cooking. There is also a translator to explain subtleties as you learn the most traditional Pueblan and Mexican dishes. You'll also learn about most kind of chiles, by using pre-Hispanic and home-made cooking techniques in Mexico. The goal of the school is to share culinary secrets and have attendees have a memorable and wonderful time.

Our class started off by walking from the hotel to the market to shop for the ingredients for our mole. As we picked out Mulato chilies, Ancho chilies, and Pasilla chilies, Chef Alonso explained the various chilies and the level of capsaicin the makes them hot.

The market was overwhelming with all of the fresh produce. I couldn't help myself, I purchased a stick of cinnamon that was 1 ½ inches of diameter and approximately 14 inches long. I'd never seen cinnamon sticks so large and aromatic. It did wonders for my suitcase.

Chef wanted us to experience a fresh sandwich from the market. I shared one and my half was huge. The number of sandwiches this fresh counter turns out is amazing.

After we fished our marketing, we went back to the hotel kitchen for our class.

If I had more time in Puebla, I would have gone back to the market and spent several hours. It was fascinating.

The ingredients for the Mole:
o 3 pieces Mulato chile
o 3 pieces Ancho chile
o 3 pieces Pasilla chile

o 500 g tomatoes
o 200 g onions
o 2 cloves garlic

o 2 pieces Ibarra Chocolate (dark)
o 1 tortilla
o 100 g sugar
o 100 g salt
o 100 g powdered chicken stock
o 5 cups of water
o 1 plantain

Serve with chicken or turkey

In the kitchen we downed latex gloves, removed the stem and seeds from the mulato, ancho and pasilla chilies. Then we fried them until obtaining a crispy texture.

Next we roasted tomatoes, onions and garlic on a comal (grill).

We boiled the chilies and vegetables in water until the chilies became soft which took about 10 minutes.

We ground all the boiled ingredients together with its own broth and strained to make a sauce.

The next step was to peel the plantain and cut it lengthwise in four pieces. Then we fried it until golden brown.

We roasted the tortilla directly over the flame until it was black and crispy on both sides.

Much to my surprise, we put the burned tortilla, plantain and 1 cup of water in a blender to blend then strain.

We then blended the peppers and vegetables (2 batches) and covered with a towel to let steam.

Fry the vegetable sauce in lard and let boil.

Add the plantain/tortilla sauce and let boil a few more minutes.

Add chocolate.

Season to taste with (about 1 teaspoon) salt, sugar, and powdered chicken stock. Simmer for 45 minutes.

Sauce will keep in the refrigerator for 3 or 4 days.

I was shocked to discover the prices under $100 for a three day course with three cooking classes of three hours each and three delicious recipes. The instruction includes participation and naturally tasting.

They also offer a seven days, six nights class with six nights of lodging at one of the lovely Mesones Sacristia properties and a fifteen hour Basic Mexican Cooking Course in English or Spanish. Your breakfasts are included as well as dinner in various Puebla restaurants. You also will have a guided tour and other treats.

The Meson Sacristia de la Compania and Meson Sacristia de Capuchinas are small, traditional hotels that are part of Hotels con Angel, and belong to Mexico Boutique Hotels Group. They all offer a small number of rooms in historical buildings with unique architecture. The are in residences over three centuries old that have been remodeled and renovated for the guests comfort and comfort in the historical and fascinating state of Puebla, Mexico.

Experiencing this school as well as Puebla itself, will be a memorable experience. I hope to return some day and take Norm or Brenda with to see all the city has to offer. The good food is just a small part of this culturally rich area. Like all other areas I've had the opportunity to visit, it is the warmth of the people that will draw one back to Puebla.

It is also known as the City of Angels and a World Heritage Site with over 5,000 colonial buildings most being built during the 16th century. Puebla is known for its crafts including Talavera pottery, figurines, bark paper paints and onyx and marble sculptures. Along with many other fine crafts, the traditional markets and beautiful plazas are where you will find the artisans sell their products.

Puebla, Mexico's 5th largest city is accessible. I flew into Mexico City and took a bus (modern Mercedes) from the airport for 90 minutes and arrived with ease.

For more information on the cooking school email: sacristia@mesones-sacristia.com.

You may reproduce portions or all of this article as long as the author is credited.

Microwave Cooking - The Basics

Do you feel that you don't have time to cook? Do you like using technology in cooking? Are you a health freak? If yes, this is what you are looking for. Microwave Cooking - The wonder of technology making life in the kitchen easy, healthy and beautiful! As everyone, even I love cooking with a microwave not only because it is easy, but because I have bought one recently. Not every one knows how to use a microwave. I have an aunt who got a microwave as a gift which she uses only to roast 'Papads'. But it is not designed only for that. Microwave is a gift to cooking. Even I am not an expert when it comes to Microwave Cooking. After some researching, I came up with this mini guide which may come handy and will be useful.

Why use Microwave?

As you might be aware of Microwave cooking is

-Easy
-Healthy, as the nutrients are preserved.
-Quick, hurray! we have more time.

Not all food can be prepared using Microwave. Only few Microwaves well i.e. cooks well. Using food that are not suited for microwaving can not only spoil the recipe, but also damage the microwave oven itself! It is a costly mistake.Take care!

Food that can be cooked in Microwave:

-Fish
-Whole fruits and Vegetables
-All Poultry
-Sauces and custard

Food to avoid:

-Do not try to hard boil eggs. That is not going to happen with microwave oven.
-Batters and Pancakes
-Roasting large turkeys/Hams as it will get cooked unevenly
-Do not try to deep fry!

Cleaning:

This is one of the most important and the most easiest work as far as this appliance is concerned. You can clean in minutes.

-Use Soft Sponges or cloth to clean
-Use dish washing liquid
-Deodorize by keeping the door open for some time and cleaning with baking soda dissolved in warm water.
-Another simple way to deodorize (Which I normally do) is by using the below recipe.

1 cup of water

2 slices of lemon OR few mixed spices (like cinnamon stick,bay leave etc)

Heat on high for 2 to 3 min or until the water is boiling. Now remove the water

and you are left with a fresh smelling new microwave.

Cooking Equipment:

Every time when I use a vessel in microwave oven, I get worried if I am using the right one as using the wrong dishes might spoil your oven. Here are a few you can use,

-Glass-ceramic
-Porcelain
-oven proof glass bowls and dishes
-Casseroles
-Plastic containers which are marked oven/dishwasher safe

Do not use:

-any metal container
-recycled paper
-Plastics that are not marked as oven safe.

Now a days we have even cake pans, loaf pans and baking molds suitable for microwaving.

Mostly round containers are preferred to rectangle or square shaped containers for microwave cooking. The corners get more microwave energy than the center so round is the best shape to cook evenly.

Test your container:

Are you still skeptical in using your container for microwaving? Then do the following test,

Fill the dish/vessel you want to test with cold water

Heat on high for 1 minute

Now check,

If the water is hot and the dish is cold - The dish is safe

If the Dish is hot and water is still cold - No way! Don't use this vessel

General Microwave cooking - Tips and Techniques that can used to cook any food.

- Cover the food while cooking. It helps in cooking evenly and faster.
- Wrap bread with absorbing paper to avoid moisture on the top.
- Arrange the food so that the center has food that needs less heat to cook and the corners have parts that need more heat to cook.
- Pierce the food with toothpick so that it helps in cooking faster.
- Stir the food occasionally as directed in the recipe.
- Always under cook as food still gets cooked during the standing time.
- Always follow the recipe.

Few How to :

You might be wondering for what else we can use Microwave oven. Do not worry here comes my favorite part which makes our work easy,

How to Peel Tomato:

Pour 2 cups of boiling water in a microwave safe bowl. Add 2 tomatoes and heat on high for 45 - 60 sec till the skin splits. Cool them and peel the tomatoes with ease.

How to Garlic:

Place 2 -3 cloves on oven floor and heat on high for 15-30 sec. Remove and peel with ease.

How to cook beans:

Pre soak the beans as usual and cook them in a large container, giving space for them to expand.

How to Steam vegetables:

Place them in a bowl with little water, they get cooked with the help of the steam. If you use closed bowls, it gets cooked fast.

To Dos for cooking conventional recipe using Microwave:

We generally go with the same recipe for our favorite food and cooking with microwave needs some modification for the taste to come out right.

- Use less water than you will use generally. For example if your general recipe
needs 1 cup of water, for microwave cooking, use 1/2 to 3/4 cup of water.

- Add more spices

- Add salt after the food is cooked

- Reduce the cooking time by at least half.

This is just the basics. There are a lot more to learn for mastering the art of microwave cooking, which , I strongly feel, comes only with practice. So why wait? Buy a microwave oven, cook and enjoy!!!

How to Cook Steaks Like a Professional Chef

Most people who wish to cook steaks often falter even before they start. Knowing what kind of steak needs to be cooked, is often the most important step in the process. Not knowing this is a sure-shot recipe for disaster, as people often get confused with the outcome of the cooking process and their expectations from the steak cooking exercise.

For example, there is a big difference between cooking a mignon and a sirloin of the same size. The cuts, the curves are different, and to an extent, even the tastes are different. So, the first step in learning how to cook steak is to know what type of steak you wish to cook.

Secondly, the process of cooking the steak must be clear. And often, this process depends on the cuts of the material used. The commonly used techniques are broiling and grilling, but they are not the only ones and it is not necessary you apply the same cooking method to all steaks. For example, if you sear the fillet mignon on a pan and then finish it up in the oven, the steak would come out cooked really well. More than 50% people though prefer passing the mignon through open flame, which is not a desirable cooking practice.

Third - If you have bought the steak, a week before, it is time for you to cook it. But, if you stored the steak in the refrigerator all this while, make sure it reaches the room temperature. Keeping the steak in room temperature before you cook the steak allows it to reach the serving temperature rather easily. Else, you may just find your steak is taking a long time to cook!

Fourth - Don't move your steak pieces around too much. About 95% barbecue masters do this - They stand besides the grill and keep poking at the steaks from time to time. All this does is - Ruin the texture of the steak and nothing else.

Fifth - Even if you have cooked the steak well, cutting the steak is equally important. Cutting the steak with the grain is not desirable, as it spoils the taste of the steak. On the other hand, if you had to cut the steak across the grain, you would find it easy to chew the steak.

Isn't learning how to cook steak some fun? Surely it is, and if you have followed these 5 factors to cooking steak, surely you would have fun with your mignons and sirloins.

Southern Cooking Techniques

You can find hundreds of recipes for Southern Cooking on the internet, but what they fail to tell you is the techniques needed to turn those recipes into real southern dishes.

On the subject of Southern recipes, I'm sorry to say that what is often represented as a Southern recipe, is not. For instance, when you see a recipe for Southern cornbread that includes sugar, that is NOT Southern. I lived all my life in the South and traveled the world but have never met a Southerner that puts sugar in cornbread. We call that "Yankee" cornbread. That is cake, not cornbread.

Back to the subject at hand, assuming you have real Southern recipes, you can still wind up with a dish that is not truly Southern if you do not employ Southern cooking techniques. You may produce something that is good but the technique makes it more than good, it makes it special.

Cooking Method:

Southerners fry more of their dishes than any other people I know. Therefore, for the most part, Southern cooking is not low fat. However, you can lessen the fat content with the choice of cooking oil you use. If this is a concern, don't use animal fats, lard or saturated oils. I generally use corn or safflower oil. Believe it or not, with dishes that do not require high temperatures, I use olive oil. The point here is to just be prepared to fry a lot with Southern cooking.

Cookware:

Traditional Southern cooking calls for cast iron. You should obtain an 8 and 10 inch skillet and medium pot for your cookware. Cast iron is inexpensive and can frequently be found at thrift stores for two or three dollars, if you have one near you.

The cast iron retains heat a long time and burns fingers readily. But it transfers heat like no other material. You must "cure" or "season" your cast iron before using or you will have a problem with sticking and rust. While the manufacturers instructions for curing are inadequate, they will do. Never use anything but cast iron for cornbread and never cook anything but cornbread in your "cornbread skillet". For most recipes, you will want to heat the cast iron (like pre-heating the oven) before you add the ingredients.

Regular Milk vs. Buttermilk:

In most situations, when a recipe calls for milk, in Southern cooking, you would use buttermilk. You should always use buttermilk for your cornbread and biscuits. It provides a unique flavor that screams "Southern". Here's a tip: if you do not keep buttermilk on hand (I don't), you can make your own by adding about a spoon of white vinegar to a cup of regular milk. Stir and let sit about a minute. You will have a substitute buttermilk for cooking purposes (I do not recommend drinking....although I have never tried it).

Cooking Time:

Many Southern dishes (mostly vegetables) are cooked much longer than you would find in restaurants or homes in other parts of the country. Specifically, green beans, okra, turnip greens, mustard and collards. Vegetables cooked Southern style are NOT bright colored and crunchy (like Chinese stir fry). They are tender and flavorful. An exception to the "crunchy" observation is fried okra. Okra is cooked until nearly burned. It is coated with cornmeal and is, indeed, crunchy. On the other hand, other vegetables such as green beans are cooked around two hours until they are tender and dark green in color.

Seasoning:

This is one of the most important techniques that distinguishes Southern cooking from other styles. Spicy (hot) flavors are seldom used except for cajun cooking, which is a style of cooking all it's own. Onion, bacon and salt are used extensively for seasoning. All greens, black eyed peas, green beans, most anything cooked by boiling in water, is seasoned with salt, a chunk of onion and a slice of bacon (or bacon drippings).

While not a technique, it is important to combine certain foods to produce a traditional Southern meal. Combinations of the following are typical. Fried chicken, fried pork chops, greens (turnip, mustard, collards), black eyed peas, fried okra, cornbread and green beans. So, for a real Southern treat, get an authenic Southern recipe, follow these techniques and watch your family ask for more.

Cooking Videos: A Memorable Recipe

Who can forget grandma's cookies, or mom's sweet-bread twists? We share meals with loved ones our whole lives and this video project preserves both the treasured recipes and the sights and sounds of the person who made it.

The goal of a recipe video is to follow a friend or family member as he or she makes a favorite recipe -- capturing the process of preparing the food and the personality of the person making it.

The recipe is the script. Shoot each step in order as it is performed. As a bonus feature, I like to include an interview of the chef that focuses on the history of the dish, who taught it to him or her and the recipe's place in the history of the family or circle of friends.

Here is the 'recipe' for the video:

• Welcome to the kitchen - Introduce the recipe


• List the required ingredients


• Include a title screen listing the ingredients


• Prepare the food step-by-step


• Include close-ups of preparations


• Explain special tools/techniques




• 'Glamour Shot' of finished dish
• Interview with Chef

With careful planning you can edit this project in the camera by shooting everything in the exact order you want to show it - including titles and credits. But this is a project that will really benefit from editing. If you plan to edit you can shoot extra close-ups on the food preparations and select the best angles and moments to demonstrate the process.

Tips:

If your subject isn't comfortable talking on camera, have a 'side-kick' in the kitchen. This person can ask questions about what is happening and the chef will be more comfortable talking with another person rather than performing for the camera.

A grandparent teaching a grandchild adds a wonderful dimension to the project.

Get creative with your titles. Spell them out in cookie dough on the counter, write them on the kitchen chalk board or write them in frosting on a cake. Use your imagination and have fun.

Allow 4-5 hours to shoot and make sure your chef knows that it is going to take longer to prepare the recipe when it is being filmed.

Prepare and measure as many ingredients as possible before you start. You only need to peel one potato for everone to understand the process. Enlist helpers to peel the remaining 20 and the chef will love you.

Use a wireless microphone to record audio. If you must use the camera mike, get in close and have your chef speak loudly.

Recipe videos make great gifts. You can buy cases and labels online, or at your local computer store. Hand written recipe cards in the case are a perfect final touch!

Best of luck with your Reel History project!

How to Cook Steel Cut Oats

Ever since I turned my family on to steel cut oats, they can't get enough of them. This includes one child who always made faces whenever I tried to serve him regular oatmeal made from rolled oats.

A steaming bowl of steel cut oatmeal, served with raisins or fresh fruit such as blueberries or strawberries, makes a hearty breakfast any day of the week. Steel cut oats are especially welcome on a cold, rainy day. For me, there's nothing better at such a time than curling up with a good book and my oatmeal while listening to the rain drip and splatter against the windows.

Steel cut oats are the inner part of the oat grain, known as the groat. The groats are cut in two or three pieces in such a way as to enhance the naturally nutty flavor. They are golden-colored and shaped roughly like small grains of rice. Some other names for them are Irish oats, Scotch oats, coarse cut oats, and pinhead oats.

Besides being deliciously chewy, steel cut oats are highly nutritious. They're especially high in the B vitamins. They also provide protein, calcium and fiber to your diet. An interesting fact about oatmeal is that it is the only food with naturally occurring GLA, or gamma linolenic acid. GLA is an essential fatty acid.

The one drawback to steel cut oats, and it's a minor one in my opinion, is that they require a longer cooking time than regular oatmeal. I rather like this aspect of them. It means that to enjoy them, you have to slow down and step out of the hurry-hurry modern world for a while. And what's wrong with being forced to take such a break now and then?

Steel cut oats are available in most supermarkets, sold in cans or packages. The two whole-foods type markets in my community also sell steel cut oats from their bulk bins, which saves a little money over the pre-packaged ones.

The basic recipe for steel cut oats is to bring 4 cups of water to a boil in a saucepan, slowly stir in the oats and heat on high until the oatmeal begins to thicken (about 4 to 6 minutes). Then reduce the heat, cover the pan with a lid, and simmer for about half an hour. Serve with the aforementioned fresh fruit, or add a little milk, honey or brown sugar. It's all good!

If you want to reduce the preparation time for those busy mornings when everyone is trying to get out the door, here's a way to do it. The night before, boil 4 cups of water in a saucepan or pot. Turn off the heat, stir in a cup of oats, cover the pan or pot, and let sit overnight. In the morning you'll just need to cook the oatmeal over low heat for 10 minutes or so.

Yes, if you really must, you can microwave steel cut oats. The consistency will be noticeably different, but many people prefer it cooked this way. Try it and decide for yourself.

This microwaving method works pretty well: Mix a half cup of oats with 2 cups of water in a large bowl. Cover the bowl tightly with plastic wrap. Place in the microwave and zap for 4 to 6 minutes. Remove from the microwave, stir the oatmeal, then return and zap it for another 4 to 6 minutes. Due to the variances in microwave power, you may need to experiment to find the right cooking times for your particular oven.

Top Ten Chinese Recipes

Chinese food is a delicious way to expand your personal recipe book, particularly if you love to use simple, fresh ingredients with short cooking time. These top ten dishes are famous all over the world, and are must-haves in your collection of Chinese recipes.

Fried Rice - A popular item in Chinese restaurants, fried rice is the ultimate Chinese food, and can be one of the most flexible in your cookbook because you can use leftover rice and ingredients to make it. Of course, you can use fresh ingredients but it's recommended to use rice that has been kept in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, diced meat of either beef, chicken or pork, ham, prawns and vegetables such as bean sprouts, peas, celery, corn and carrots. There are many types of fried rice but the more famous ones are the Yong Chow and Fukien fried rice.

Kung Pao Chicken - Kung Pao chicken or Kung Po chicken is a Chinese dish from Szechuan cuisine and is considered to be a delicacy. The recipe for this savory dish commonly calls for diced chicken that is pre-marinated and quickly stir-fried with unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternatively, you can use shrimp, scallops, beef or pork in place of the chicken.

Moo Shu Pork - This is a dish of northern Chinese origin and a favorite of many. Ingredients in a Mushu pork recipe usually involve green cabbage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Bell peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, with the exception for bean sprouts and day lily buds. Fried Mushu pork is then wrapped in moo shu pancakes that is brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers made of flour that is easily available in supermarkets and steamed right before eating.

General Tso's Chicken - General Tso's chicken is a Hunan cuisine that tastes spicy and sweet and very popular in Chinese restaurants in Canada and America where it's often marked as a "chef's specialty". General Tso's Chicken recipe commonly calls for battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls - Spring rolls make fabulous snacks and appetizers. They are similar to egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It is then deep fried till crispy and golden brown. Serve this crowd pleaser piping hot.

Chinese Dumplings - Chinese dumplings are a fabulous addition to your home cooked foods, and can be made simply and quickly using just a couple of ingredients. The key to making an excellent dumpling is to ensure that all of your ingredients are finely minced, so that each of the dumplings are steamed in the same amount of time.

Beef and Broccoli - The key to cooking up a delicious Beef and Broccoli dish at home is to make an excellent sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the beef before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork - This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to prepare when you are planning on having guests, who will be wildly impressed with your cooking skill. As with other Chinese food recipes, the key to making a great Sweet and Sour Pork dish is in the sauce made of sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein - In American Chinese cuisine, Chow Mein is a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage and other vegetables.

Chop Suey - Chop suey or "za sui" or "shap sui" literally means 'mixed pieces' is an American-Chinese dish usually made up of leftover meats and vegetables stir fried quickly in a sauce thickened with starch. It is a great dish when you need to use up the last of yesterday's chicken or pork roast and can incorporate meats of any kind such as fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey is often eaten with rice.

Tips For Cooking With the Big Green Egg Grill

The Big Green Egg grill is the most versatile grill available and can be used for smoking, grilling or baking. The Egg has incredible temperature control, which allows you to cook almost anything on it. The thick ceramic walls and draft doors allow you to sear steaks at high temperatures (up to 750 degrees) or slow cook ribs at a low temperature of 200 to 250 degrees. Or if you're craving pizza or bread, the Big Green Egg bakes better than a brick oven. Here are some tips to make cooking with your Egg even more enjoyable:

Grilling

Most people are familiar with grilling, but just in case, grilling refers to cooking the food directly over coals at a moderate to high temperature. The Big Green Egg can go up to 750 degrees for searing steaks, or you can lower the heat for slow cooking (mmm... ribs). Use the adjustable dampers at the bottom of the Egg along with the daisy wheel at the top for super temperature control for your favorite grilling recipe.

Smoking

When it comes to smoking, the Egg's thick ceramic walls are perfect insulation for cooking at long, low temperatures needed to tenderize and smoke meats. When setting up your EGG for smoking, layer lump (wood) charcoal with your favorite wood smoking chips (we like grape). Add more charcoal, then more wood chips; repeat until the firebox is full. You can use either natural fire starters or an electric lighter to start the charcoal (never use lighter fluid!). You're ready to start cooking once the temperature has reached 250 degrees. One of the great things about the Egg is that with the ceramic material and the fact that you always cook with the lid down, you can let your grill cook for long time periods (even overnight) without worrying about flare-ups or overcooking your food. Consider adding the plate setter or the rib rack to make your smoking experience even better.

Baking

The Big Green Egg is known for its versatility and that is most evident when baking breads, dessert or even pizza in your Egg. You can turn your Egg into a fire brick oven just by adding a plate setter and baking stone. Eggheads love baking pizzas in their grills, so you can find many pizza recipes at the Egghead forum. And once you've tried a brick oven pizza in your Egg, believe me, you'll never order pizza again!

Make Candied Yams - The First Steps Before You Start Cooking

If you can make a candied yams recipe the right way, you'll have a skill that will make your meal time festive. This delicious side dish is gaining more popularity each year. As more people are introduced or re-introduced to this delicious recipe more are finding it a welcome addition to their meals. Greater numbers of people are enjoying this recipe year around, not just during holidays or special occasions.

People who want to learn how to make southern candied yams are finding it easier than they thought. With yams and sweet potatoes available all year long now, thanks to efficient imports, more people are fining it not only convenient but economical to prepare. Here's some effective tips to preparing tasty candied yams, combining it with your favorite recipes will give you a dish your family will enjoy.

1. Choose sweet potatoes or yams for your dish. However, yams contain more sugar and sweet potatoes contain more vitamin A and vitamin C.

2. Choose potatoes free of blemishes or bruises, this will affect the taste and texture. Skin should be tight and smooth to the touch.

3. Avoid refrigerating. Make sure they were stored in cool, dry storage areas.

To add zest to your dish squirt a hint of lemon or orange juice. If you want an extra sweet taste add an extra tablespoon of brown or white sugar to your recipe.

Long and narrow potatoes should be avoided if possible, they're often stringy and chewy. Instead choose the short, plump variety.

The best quality yams and the best prices are available between the months of August and November. At other parts of the year the rest of the potatoes are cured and held in storage. The farther away October - the older the potato. If you follow these preliminary steps, your recipe for candied yams will be a success.

Cooking Tips And Substitutions - Tips For Substituting Ten Common Ingredients

A Combination Of Ingredients As A Substitute

By using substitutions when you are cooking a great meal, and if you do not have the specific ingredients for your particular dish, you will find that every ingredient has a substitute which could enhance the flavor of your dish.

With regard to tips on substituting ingredients, you will find that almost every ingredient can be substituted and will be as close to the original. Sometimes, you may have to use two or three different ingredients to be able to get the taste of the original.

The following list will give you an idea of the common substitution tips for ingredients that take place in everyday cooking.

Common Substitutes

Flour

In case you have all purpose flour and the recipe required self raising flour, add 1/8 teaspoon salt and 1 1/2 teaspoons of baking powder to every cup of all purpose flour.

Baking Powder

If you do not have baking powder, you could use 1/2 cup buttermilk added to 1/4 teaspoon baking soda and bring down the liquid in your preparation by half a cup or you could use 5/8 teaspoon of cream of tartar and 1/4
teaspoon baking soda.

Crumbs with crackers

If bread crumbs are available and the recipe calls for cracker crumbs, in place of each cup of cracker crumbs, use 1 1/4 cups of bread crumbs.

Bread Crumbs

Similarly, if you need one cup of bread crumbs, and you do not have it, just use cracker crumbs (3/4 cup).

Corn Starch

If the recipe required corn starch and you do not have it, just use 2 tbsps. of all purpose flour.

Butter

If you do not have butter when the recipe requires it, use 7/8 cup shortening for every cup of butter or 7/8 cup of vegetable oil could also be used.

Buttermilk

If you do not have buttermilk, you can use plain yogurt with the same amount. You could also use 1 cup of milk with 1 tbsp. lemon juice or vinegar.

Sour Cream

Substitute a cup of sour cream, with 3/4 cup of sour milk or plain yogurt of the same quantity

Chocolate Substitutions

3 tbsps. of cocoa powder that is not sweetened, and 1 tbsp. butter is used in place of one ounce of unsweetened chocolate. For semi-sweet chocolate, use 1 ounce of unsweetened chocolate and 1 tbsp. sugar.

Lemon Juice Substitutions

A simple substitution for lemon juice is vinegar in the same amount as the recipe requires.

The above substitutions for ingredients come in extremely handy when you find that you are all set to bake or cook, and find some of the ingredients are missing. By keeping this list in your kitchen as a guideline, you can make use of the ingredients that you have at your disposal instead of rushing out to the store.

Cooking Ribs - Try The South African Way!

It is interesting to study the practice of cooking ribs in the context of different nations and their customs.

In South Africa, the term "cooking ribs" is almost never used. The South African use a term called "braai", which is the American equivalent of "barbeque". In South Africa, the most traditional way of cooking ribs is to braai ( or barbeque ) them. South Africans are especially fond of what is called "Spare Ribs", being a smoked pork rib which is grilled, barbequed, or braai'd over an open flame. Of course, basting sauces and all the rest go without saying.

Spare ribs are to be found in most steak houses in South Africa, one of the most well known being Spur Steak Ranches all around the country. In fact, Spur made name for themselves with their famous Spare Ribs and secret spur basting sauce.

Spur Steak Ranches has played an integral part in South African family life for over 37 years. Spur founder and executive chairman Allen Ambor first established the company's reputation for tasty, nutritious, value for money meals when he invested R4 000 to open the Golden Spur in Newlands, Cape Town in 1967. A Spur burger cost 40 cents ( South African currency ) in those days! Today, 40 years later, it costs about 100 x more, going at around R40.00 !

From these early beginnings, Spur has grown into an internationally recognised brand comprising 200 South African and 24 international outlets. In the last financial year ending June 2005, annual turnover increased by 11 per cent up to R200.6 million. In the past year 11 new Spur outlets were opened, while 19 revamps were completed and four stores were strategically relocated - quite an accomplishment for people in the business of cooking ribs.

Even more interestingly, most South Africans have the idea that Spur is an American franchise, since the whole look and feel is in line with the historical American image of Ranches, the wide open plains , and the wild west of yesteryear with Cowboys and Indians - in the minds of South Africans anyway.

Coming soon : Instead of cooking ribs, try braaing ribs the South African way.

Roast Beef Dinner Recipe

A wonderful recipe for coming home celebrations, or any time you need the perfect dinner, this is definitely a sit down family dinner, one that invites conversation at the dinner table. The aroma's that bring back so many memories fill the house! Make great memories by cooking great meals, and they will never forget.
If you have been looking for a great roast beef dinner recipe, with ease of cooking and simple ingredients, this is sure to please your family or guests. A perfect recipe for new cooks, when you need to entertain, without being a slave to your kitchen!

Ingredients:

3 pound beef bottom roast

3 tablespoons grape seed oil, or a quality cooking oil

3 cups baby carrots

1 large can whole mushrooms 10-16 oz

1 large yellow onion chopped

1 teaspoon salt

1/2 teaspoon pepper

1 package brown gravy mix

1/4 cup flour

Heat oil in large skillet over medium high heat. Coat the beef with flour and cook in the oil about 5 minutes on each side to lightly brown, then place the carrots, mushrooms and onions in a 5 to 6 quart slow cooker. Sprinkle with salt and pepper and place the beef on top of the vegetables. Mix 12 ounces of water with gravy mix and pour over beef. Cover and cook on low heat 8 to ten hours or until beef and vegetables are done and tender. Add salt and pepper to taste. Serve with mashed potatoes, this roast gives you the perfect gravy to top the potatoes, and a variety of vegetables, salad and rolls with real butter, jellies and honey.

5 Bread Maker Recipe Tips

Bread makers are one of those great inventions of our times that can make everything so simple, yet for some reason making great bread always seems so hard. However theres no use in complaining and wondering why the bread always turns out wrong when by applying some of my favorite tips below you can instantly be creating some of the best tasting, healthiest and best looking bread ever.

When cooking the bread you must always ensure you use the correct kind of flour, using the wrong flour will only make the bread too hard and crusty. Bread flour contains more protein than all purpose flour, meaning when you cook your bread with bread flour it makes stronger, fluffier and larger loaves. Ensuring you use bread flour also means the bread will be healthier for you and have more beneficial effects.

If you often have problems with the bread having wrinkled tops there is a great solution for your problem. Adding 2 teaspoons of rye flour for every cup of flour you use in the recipe will stop the tops of the bread from having a wrinkled top and make it look better.

When adding the ingredients to the bread machine, you must ensure you add them in the right order every time. Generally the best way to do this is to either pour all your liquids into the machine first, then add the solids, then the yeast. Or you can do it in reverse, by first adding the yeast, then the solids, then all your liquids. The reason for this is that moisture of any kind activates the yeast, thus if the yeast mixes with the liquids before the bread has even started cooking its going to make a bad tasting loaf.

Always ensure you use water that is at room temperature when cooking your bread. If cold water is used to cook the bread it won't activate the yeast causing the bread to not rise and cook properly. If hot water is used in the cooking it will speed up the yeast too much causing the bread to rise too quickly and overcook. Using very hot water will completely kill the yeast.

The last tip I leave for you today is always keep the bread machine manual and any information booklets that came with the machine, these booklets often contain great tips and info for using the bread machine to make the best tasting bread ever. Also when using your machine use a surge protector between it and the wall, as bread machines computer chips are very sensitive to voltage fluctuations and as such if a surge hits the machine it could scramble the system.

Thats all from me today, have fun and happy cooking.

Easy Rice Recipe - Cuban Black Beans and Brown Rice

Cuba is the largest island in the Caribbean but it has been isolated by its neighbour to the North due to its political ideology. Cuban cuisine is a mixture of Spanish and African cultures. There are dishes such as Moros y Cristianos (Moors and Christians; black beans and rice), arroz con pollo (chicken and rice) and picadillo (minced beef and rice) are common. There are also soups made with plantains, chick peas or beans. Cuba also produces a beer (Cerveza), which is an excellent drink.

Cuban cuisine likes to use more citrus flavors and marinades. Many traditional Cuban recipes use a tomato sauce base with oregano and cumin. Many limes are used for extra flavoring. This easy rice recipe will go a long way in explaining the Cuban culture. The black beans are wonderfully healthy and the blending of onions, garlic, green peppers and the chile will make an explosive mix. It is easy to make. This rice recipe should take no longer than 15 to 30 minutes to make. Simple. Easy. Packed with healthy ingredients. LIght on the wallet. A great combination!

Cuban Black Beans and Brown Rice

Makes 4 Servings

1 cup brown rice

3 cups low-sodium chicken broth, divided

1 tbsp. olive oil

2 bay leaves, divided

1 can (19 oz.) low-sodium black beans, drained

2 garlic cloves, minced

1/2 cup diced Spanish onion

1/4 cup finely chopped green bell pepper

1 serrano chile, stemmed, seeded and finely chopped

Kosher salt and freshly ground black pepper

1. Place rice in heavy, medium-size saucepan with tight-fitting lid. Add 2 cups broth (or substitute with water), olive oil and 1 bay leaf, place over high heat and bring to boil.

2. Stir once and cover, then reduce heat to low and simmer for 45 minutes. While rice is cooking, drain beans and set aside. Spray medium saucepan with nonstick cooking spray and place over medium heat.

3. Add garlic and onion and sauté until onion begins to soften. Add bell pepper, remaining bay leaf and 1 cup broth. Simmer about 5 minutes, until vegetables are tender.

4. Add drained beans and chile and continue cooking about 10 minutes, until broth reduces and beans are heated through. Season with kosher salt and freshly ground black pepper to taste.

5. Remove from heat and cover to keep warm until brown rice finishes cooking. Remove rice from heat and let stand for 10 minutes. Spoon beans over rice and serve immediately.

I hope you will enjoy this easy rice recipe. Be sure to visit our web site for more easy rice recipes and other wonderful food creation ideas and practical meal preparation tips. 

Homemade Chocolate Truffles Recipe

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

Cooking Tips To Make Life Easier In The Kitchen - Part One

Here are some quick and easy cooking tips that may save your day.

1) If you are a beginner, start with a simple recipe. Do not be overzealous and choose some recipes that require way too much preparation. Choose a healthy cooking recipe that you can prepare easily. When you are better, you can opt for something more challenging.

2) It is recommended that you prepare all the ingredients that you need for your gourmet recipe before you start heating the pan or pot. Otherwise, you may get all excited if you forget something along the process thus spoiling or overcooking your food. It's great to have everything freshly cut and prepared during your cooking but if you are an amateur, it is still better you get all your ingredients ready first before you start heating up your pan or pot.

3) It is wise to measure your ingredients rather than just estimate. Follow your given recipe as closely as possible. Of course, cooking is not set in stone. For example, if you don't like your cake too sweet, you can reduce the amount of sugar stated in the recipe by a quarter. Likewise, you can substitute butter for margarine to suit your tastebuds.

4) Cooking temperatures is very important. So be sure to follow the recommended heat settings especially when you are baking.

5) Cook only one dish at a time so you can manage it better. If you have two or three dishes cooking at the same time, you may find yourself running around checking the oven, microwave or pot. By the time you finish, you will be so tired and stressed, you won't be able to enjoy your meal. So just take it easy and cook one dish at a time.

6) It is a good idea to set your table before you start cooking so that once the food is ready, you and your family or friends can just sit down and enjoy the meal while it is still hot.

Handy Vegetable Tips and Tricks

Vegetables are used in many different recipes. You can also enjoy them as quick snacks and zucchini spears, baby carrots, celery ribs or cherry tomatoes are especially good for this.

Whether you want to make a classic French onion soup recipe with yellow onions or combine lots of vegetables to make a stir fry or salad, it is handy to know some vegetable tips. One of the best things to know is that vegetables, which grow beneath the ground, should start cooking in cold water and vegetables, which grow above the ground, should start cooking in boiling water.

Do you like corn? This makes a great side dish to so many different recipes. The simplest way to remove silks from corn is to use a toothbrush. Rub it upwards over the corn cobs and the corn silks will come off. Add some sugar to the salt water when you are boiling corn if you like your corn to be sweet.

Tomatoes go nicely with corn in lots of recipes and you should store these unwashed. Store them at room temperature for the best results and use them when they are firm and fully ripened.

Potato and Root Vegetable Tips

Root vegetables should be washed before you peel them and again after you peel them. If you are cutting up potatoes before you need them, cover them with cold water to stop them from going brown. Pat them dry with paper towels before using them in your recipe.

You can use sweet potatoes instead of white potatoes in most recipes because the cooking times are the same. Try using half white potatoes and half sweet potatoes to enhance the flavor of your favorite potato dish. Sweet potatoes must be peeled.

Useful Mushroom Tips

When choosing mushrooms, it is a good idea to turn them over and look underneath. The gills under the cap should be closed tightly. Wash mushrooms before using them but right before using them else they might go soggy. Rinse them under lukewarm water and cut the stem off after this, so they do not hold in water. You can slice mushroom stems with an egg slicer.

More Fascinating Tips for Delicious Vegetables

When you are steaming broccoli, take the steamer lid off for half a minute during the cooking time. Letting out some of the steam keeps the broccoli bright green. Saute some seasoned bread crumbs in oil and sprinkle them over your steamed broccoli for a fancy side dish.

This is an easy way to cook asparagus. Stir fry it in a little oil for a minute over high heat, then add half a teaspoon of salt and a quarter of a cup of water to the pan. Cover the pan and let the asparagus cook for three minutes.

To get grit out of leeks, you should cut the roots off as well as the green ends. Slice three quarters of the way through the leek and let it soak in lukewarm water for a few minutes. Hold it under running water, cut side up, and pull the leaves apart.

Salt your eggplant slices before sauteing or frying them. This cuts down on the amount of fat the eggplant can absorb. Wash the eggplant and slice it, then sprinkle coarse salt all over it. Let it sit for half an hour before you rinse and dry it.