Baked Chicken Drumstick Recipe

Chicken drumsticks are a children's and adults favourite alike being really simple to prepare and cook especially in the oven. But what is the best way to bake chicken drumsticks and what is the best recipe to bring out the full flavour of the leg meat? I think we all know about KFC chicken and the crispy seasoned flour which is deep fried in hot oil giving wonderful results. I also know that many people have tried and failed to understand exactly what is the secret ingredients of KFC chicken but as far as I know this still remains a closely guarded corporate secret and rightly so.

But what other seasonings can we use to flavour our baked chicken legs? one of my favourite (and my kids!) is using crushed cornflakes as the basis of what would normally be breadcrumbs. This gives a much lighter texture to the chicken and remains crunchy and flavoursome after cooking. This is also a great chicken drumstick recipe which you can get the kids involved. But do not be fooled, just because its great for the children doesn't mean us adults will not enjoy it, give it a try and you will see what I am talking about, scrumptious!

Baked Chicken Legs Recipe (coats around 8 chicken legs or quarters)

8 x Chicken legs or quarters with the skin removed (really do ensure you remove the skin, you will get a watery effect under the skin itself if you do not remove it first)
3 x Cups of ground up cornflakes (you can also use Weetabix!)
2 x Teaspoons of Cayenne pepper
2 x Teaspoons of mild Curry powder
1 x Teaspoon of garlic powder
1 x Teaspoon of salt
1/2 Cup of plain flour
1/2 pint of milk
2 x Eggs beaten

Method

1. Pre heat oven to 200 degrees and remove skins from chicken legs
2. Place flour and salt in a clean bowl
3. Place beaten eggs and milk into another bowl
4. Crush cornflakes to breadcrumb size in a clear, clean, plastic bag and add the spices shaking to mix thoroughly
5. Coat chicken in the flour shaking off any excess and dip into the milk/egg mixture and carefully place into the bag. Repeat for four chicken legs and then gently shake to coat evenly.
6. Repeat the above for the remaining 4 chicken drumsticks.
7. Place the coated chicken drumsticks on a baking tray and give a spray of oil.
8. Bake in the oven for around 40-45 minutes until golden and cooked through.

A really tasty and crunchy chicken leg coating which is great fun to make. Enjoy your cooking!

How To Prepare "Sous Vide" - Or Vacuum Cooking

We are speaking only about cooking, not about conservation of food, here.

Of course, without a vacuum machine it is not possible to obtain a perfect vacuum in a plastic bag or plastic pouch; but it is possible to have a partial "sous vide", enough to realise this method of cooking.
This method can be adapted for home cooking or for small restaurants.

Why prepare food this way? What are the benefits of this method?

- You can prepare the food one to two days, or more, in advance. You can, keep the food in the fridge, or even freeze the preparations, store for a few weeks or a month, then reheat and serve when needed.

Imagine having a party next week with 10 people coming home. What a big quantity of food to store and handle the last day! You may be overwhelmed by such a task. Using this method, a major part of the job can already be done before the day of the party.

You can prepare the food when you have plenty of time, and you don't need to rush to be ready when your guests arrive. You look quiet, and certainly you will handle the situation much more easily).

- Preparing this way, food is more delicious because the food cooks in it's own juice, the taste does not disappear in the air. Remember when you enter a kitchen and smell all the wonderful perfumes coming to your nose. This is the taste of the food disappearing in the air. With this method, tastes stay inside.

- An other benefit of this method is that it gives you the opportunity and the simplicity to cook at a low temperature, 70°C/158°F.

Let me explain this point about temperature: When you cook the "normal" way, this is higher than 70°C/158°F. In fact, boiling water is 100°C/212°F; when you roast, an average temperature of 200°C/392°F is used, this is with out doubt far higher than 70°C/158°F.

Here, speaking about temperatures we are reaching a crucial point. Meat, fish as well but less, when cooking at high temperatures are becoming tough. This is because the collagen (fibrous protein constituting a good part of meat) contracts and gets tougher over 70°C/158°F. Thus, the tip is to cook below this temperature to keep the meat tender. (Since the use of "sous vide" technology, the food industry prepares roasted meat with parts of the animal that would never have been roasted in the past because these parts are normally too tough. This is only possible because of low temperature.)

(Low temperature cooking can be done by different means but you will not have all the benefits of the "sous vide" technique, or all the benefits of my method.

You can cook at low temperatures with a normal pot. On the market are electric slow cookers, available for any sort of recipes)

How to prepare "sous vide", or vacuum cooking, without a vacuum machine.

I give you first, here, mainly for those who already know how to prepare food "sous vide", a short description of the process, then more details that you can read if you are interested to try this method:

Instead of placing the food to cook in a plastic pouch and vacuum it, simply wrap or roll the food in at least 5 to 6 layers of plastic paper. Make sure to secure the plastic, then, proceed the same way you would with regular vacuum cooking. Of course the time you can keep the food with this process has nothing to do with real vacuum cooking, as there is no control on the vacuum percentage in the parcel you have prepared with this method. I recommend that you follow the same rules you follow for non vacuumed food.

Detailed process
Start with this very basic recipe if you want to try "sous vide", as it is really easy to do. Then you can adapt my method to different meats, poultry or fish or find a recipe in the one's we propose on this web site.

Chicken breast prepared in plastic wrapping ("sous vide" style)

Use chicken breast with or without skin, stuffed or not, marinated or not according to the recipe or to your choice. Use it plain or brown it in a skillet before wrapping to have a more roasted flavour. The meat when serving after cooking will of course not be crispy anymore; but you can place it in a skillet for 2 or 3 minutes to recover it's crispness just before arranging on plates.

1- Put the seasoned pieces of chicken breast, already stuffed, on plastic paper.

2- Roll the chicken breast thoroughly in the plastic paper, making sure to press strongly against the meat while rolling to have the maximum of air escape from the parcel. (We are not trying here to compete with a vacuum machine but we are trying to have the minimum of air inside, mainly because if too much air stays inside, the parcel will floats to the surface of the water when poaching and the cooking will be bad).
Make at least 5 or 6 turns around the meat to obtain a parcel that is firm and strong enough.

3- Make a knot at each side of the parcel with a string or with the plastic itself if you have enough of it. Now, the chicken breast is ready to cook.

4- Put the parcel in a pot of water at 70°C/158°F. Use a thermometer to make sure that you have the right temperature.

5- Keep cooking during about 20 minutes, making sure the temperature is still at 70°C/158°F, checking now and then. The time of cooking depends on the size of the chicken breast. This example is for a piece of 180g/6oz and should not be more than 20 minutes.

Make sure if you cook a stuffed breast of chicken to adjust the cooking time to the size and also to the stuffing. (If you stuff with cooked mushrooms the cooking size will be shorter than a stuffing made with raw meat for instance.)
6- When done, serve immediately with the sauce of your choice. (Slice the chicken breast to have a nicer presentation)

Notes
If you have chosen to prepare the chicken breast in advance, don't cook them but place in the fridge for one day maximum. If you want to serve the chicken breasts later, freeze them. Keep up to a few weeks. (It is better not to keep food a long time in a freezer as it will start to dry and be "burnt" by the cold after a few month. Make sure to defrost the meat before starting to cook.

If you have at home an electric slow cooker pot, you can use it to prepare this recipe. Fill it up with water and set the thermometer (if available) at 70°C/158°F.

Jean-Louis Vosgien

www.photos-and-recipes.com

Cooking Chicken Wings Recipes - The Recipe For Chicken Wings You Can Prepare at Home

Who can pass up a big dish of chicken wings? Spicy, crunchy, and delicious, they're simply irresistible.

If you like chicken wings as much as I do, below are 4 chicken wing recipes you can prepare at home:

1. Cajun Chicken Wings

Ingredients:

- 12 Chicken wings - tips removed
- 5 Bay leaves - crumbled into bits
- 3/4 teaspoon Caraway seeds
- 1/2 To 3/4 tsp. cayenne pepper
- 3/4 teaspoon Ground cumin
- 3/4 teaspoon Ground coriander
- 4 Garlic cloves - finely
- 1 1/2 teaspoons Dry mustard
- 2 teaspoons Paprika - preferably
- 3/4 teaspoon Dried thyme leaves
- 1/2 teaspoon Salt
- 2 tablespoons Brandy
- 2 tablespoons Fresh lemon or lime juice

Directions:

- Defat the chicken wings by cooking them in boiling water for 10 minutes.
- Drain and set aside to cool.
- Preheat oven to 375 degrees.
- Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
- Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
- With a pastry brush, cover both sides of each wing with the herb paste.
- When no more remains in the mortar, squeeze the last few drops from the brush.
- Arrange the chicken wings on a baking sheet.
- Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.

Takes about an hour to prepare.

2. African Chicken Wings

Ingredients:

For the Wings

- 4 Garlic cloves
- 2 Shallots
- 1 1/2 teaspoons Salt
- 1 tablespoon Chinese 5 spice
- 2 teaspoons Paprika
- 1 teaspoon dried rosemary - crumbled
- 1/2 teaspoon Cayenne - or to taste
- 2 tablespoons Vegetable oil
- 4 pounds Chicken wings -- about 20-24
- Tips removed

For the Sauce

- 1/3 cup Natural style peanut butter
- 1/4 cup canned cream of coconut - Well stirred
- 2 Garlic cloves - chopped
- 1/4 cup Water
- 1/4 cup Red bell pepper - chopped
- 1/8 teaspoon Dried hot red pepper flakes Or to taste
- 1 teaspoon Soy sauce
- Coriander sprigs

Directions:

The Wings:

- Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt.
- In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
- Add the chicken wings.
- Toss and stir them until they are completely covered with the marinade.
- Let them marinate, covered and chilled for 4 hours or over night.
- Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.

The Sauce:

- In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

The Presentation:

- Transfer the sauce to a serving bowl set on a platter.

- Arrange the wings around the bowl and garnish the platter with the coriander.

3. Barbecue Wing Dings

Ingredients:

- 3 pounds chicken wing
- 3 tablespoons brown sugar
- 2 drops Worcestershire sauce
- 4 cups ketchup
- 1 onion

Directions:

- Cut off the small piece of the chicken wing and the bony part so you have only the meaty part.
- Mix the ketchup, onion (cut up), brown sugar and sauce together. Dip wings in the sauce.
- Put on cookie sheet.
- Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick.

4. Barbecued Chicken Wings

Ingredients:

- 35 Chicken wings - tips removed
- 1 Stick butter
- 1 cup Brown sugar
- 1/2 tablespoon Sauce
- 1/2 cup Dry red wine
- 2 teaspoons Dry mustard
- 2 large Garlic cloves - crushed
- 1/4 cup Fresh lemon juice and Fresh ground pepper to taste

Directions

Requires marinating and long cooking time but it is simple.

- Place chicken wings, disjointed, in large flat pan.
- Combine other ingredients and pour over chicken.
- Let stand for at least 1 hour or overnight.
- Be sure all wings are well coated with marinade.
- Place pan in 350 in oven and reduce heat to 250.
- Bake 4-5 hours, turning wings at regular intervals.

If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

How to Make the Best Marinated Grilled Shrimp

If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.

Many people ask the question, "How do I marinade shrimp?"

It's quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.

Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don't always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!

Easy Steps For the Best Marinated Grilled Shrimp

1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.

2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.

3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.

4. Cover and refrigerate shrimp until ready to marinade

5. Choose your favorite Marinated Grilled Shrimp Recipe

6. Prepare Shrimp Marinade ingredients according to recipe

7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.

8. Marinade approx. 1 hour or follow recipe instructions for best results.

9. When marinade time is almost complete, pre-heat grill to a medium - high heat.

10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!

Here are a few simple Marinades for Grilled Shrimp:

1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper

Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.

1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices

Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.

If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry's Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.

Easy Crispy No Bake Nutella Cookies Recipe

Are you a chocolate lover? Have you had chocolate no bake cookies made with Nutella?

You are in for a treat. No Bake Nutella Chocolate Cookies are hard to beat. They are quick, easy, and delicious. And the best part? You don't even have to turn on the oven to enjoy them!

Chocolate No Bake Nutella Cookies are different from regular baked chocolate cookies. They taste like a combination of cookie and candy and can be addictive, so be forewarned!

Have you experienced Nutella - the delicious chocolate hazelnut spread? It's much more popular in Europe than in the US, but if you are a fan of chocolate, you are going to want to seek it out. You can find it in most well stocked markets near the peanut butter.

Crispy No Bake Nutella Cookies Recipe

Ingredients

3 cups crispy rice cereal (such as Special K or Rice Krispies)
1 cup semisweet chocolate chips
3/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup hazelnuts, toasted and chopped

Directions

Clear a space on your counter and line it with waxed paper or 1 or 2 silicone mats. This is where you will drop your crispy no bake Nutella cookies to set up.

Place the cereal in a medium-sized mixing bowl and set it aside.

In a small saucepan set over low heat or in a medium-sized microwave-safe bowl placed in the microwave and heated on full power for 20 to 30 second increments, melt the chocolate and hazelnut spread.  Stir until the mixture is smooth and creamy.

Pour the melted chocolate mixture into the cereal and stir until the cereal is well coated with chocolate.

Drop mixture by tablespoonfuls onto the waxed paper/silicone mats.  Flatten each mound into rounds with the back of a wet wooden spoon.  Sprinkle the tops of each cookie with hazelnuts, pressing them down gently so they adhere to the cookies. Cool until set.

Makes about 2 dozen Crispy No Bake Nutella Cookies.

Variations

• For an even easier cookie, Instead of sprinkling the hazelnuts on top, stir them in with the cereal.


• For Rocky Road Nutella Cookies, after you stir in the cereal, let the mixture cool a bit and then stir 1 cup of mini marshmallows into the mixture before dropping onto the waxed paper/silicone mats.

3 Ways to Create Easy Chicken Recipe Ideas

When cooking chicken you have a a lot of options on how you cook it. You also have a lot of options on what you can cook it with. Chicken goes quite well with many different foods, and depending on the spices you use you can create a million different easy chicken recipes.

Easy Chicken Pasta Recipe Ideas

Chicken and pasta just go together. You can easily create chicken and pasta dishes whether it has an Italian, American or even Thai flavor. The only thing that makes the difference is the spices you use and the type of pasta you use.

For Italian dishes you may use a tomato based sauce and linguine. For an American feel you might use spiral noodles and create a mayo based chicken salad. To create a Thai type dish you can use thin rice noodles and Asian spices.

Easy Chicken Soup Recipe Ideas

You may immediately think of chicken noodle soup when you think of chicken soup, but there are tons of ways you can create soups with chicken.

There are great chili recipes, a wide range of chicken soups as well as chicken stews. If you have a crockpot making soup of any kind is an easy way to a delicious and healthy dinner.

Easy Baked Chicken Recipe Ideas

Baked chicken may sound dry and gross to you, but when cooked well it is delicious, moist and flavorful. You can bake a whole chicken which is called roasting. Depending on the spices you use you can create a wide range of flavors for your chicken.

You can bake them in a sauce to keep them moist. You can keep this low calorie by using low calorie sauce ingredients.

You can also "bake" a chicken in your crockpot. This is great for busy people who want a home cooked meal but don't have a couple hours in the evening to wait on a roasted chicken.

As you can see chicken is a truly versatile food. It is high in protein and low in fat. You can cook it in so many ways and with so many flavors that you could actually cook chicken every night of the year and never have the same chicken twice!

Simple Italian Cooking - The Best Eggplant Parmesan Recipe

My wife and I tend to get disappointed when we dine out anymore. Other than a choice few restaurants we dine in the vast majority of the time. We do this a lot because I know I can make it better and healthier at home in my own kitchen. Having managed Italian restaurants in the past, I have come to enjoy simple Italian cooking and have come up with what my wife, family, and friends consider to be the best eggplant Parmesan recipe ever! Couple this recipe with a simple roasted red pepper sauce and a simple pasta side dish and I guarantee a meal better than most of the Italian restaurants in town!

Parmesan Ingredients
1 -- Eggplant. You are looking for the best cylindrical shape you can here.
2 -- Large Eggs
1 and half -- Cups Italian Bread Crumbs
1- Cup all purpose flour
18 -- Slices Mozzarella Cheese (the fresher the better)
2 -- Tablespoons water
1/2 -- Cup Extra Virgin Olive Oil
1/2 -- Cup Parmesan Cheese

Sauce Ingredients
1 -- Red Bell Pepper
1 -- 16oz Can Diced Tomatoes
1/4 -- Cup Chopped, Fresh Basil
2 -- Teaspoons Dried Oregano

Putting it All Together
Halve and deseed the red bell pepper. Brush the surface of both halves lightly with olive oil. Place under a broiler until the skin starts to char (do not blacken!) and bubble.

Roughly chop the pepper and place in a blender with the diced tomatoes, half of the basil, and the oregano. Blend until well mixed and then place in a sauce pan, covered under low heat.

Heat olive oil in a deep frying pan until hot enough to pop a small drop of water (safely). Preheat oven to 425. Wash and slice the eggplant into quarter inch or thinner rounds. Vigorously mix the eggs with the water to make a "wash". Put flour and bread crumbs into separate, "dredgeable" pans (I use pie pans).

Dredge the eggplant first through the flour, egg wash, and the bread crumbs (follow this order). Fry the eggplant in the hot olive oil and set aside on paper towels when lightly browned.

In a baking dish put a light coat of the sauce you were heating on the bottom. Stack the eggplant and the Parmesan alternately (Should be about 3-4 rounds high with eggplant on top). Place in the oven and bake for 15 minutes or until cheese has melted and bubbly.

Serve lightly covered with sauce and garnished with Parmesan and basil. You should be able to yield 6 servings and have some eggplant left over that you can slice thinly, fry, and toss with freshly grated Parmesan as an appetizer later.

Campfire Cooking Recipes - Hamburger Stew

There is nothing better than hamburger stew on the open flames of the campfire and there are some wonderful recipes that even the least experienced cook can handle on the outdoor fire ring. Here is a recipe that any cook would love to have in their recipe files to make camping. You should first start with the perfect fire and it will make the difference in how hot the charcoals are, they will be ashy and gray. Depending on how hot the coals are will determine how fast the stew will cook. You can prepare the ingredients at home before your trip to eliminate some of the work when you get to your campsite. Chop your vegetables prior to your trip. Chop your celery, carrots, onions, and potatoes mix with salt and pepper then place in a zip lock baggy. Be sure to place them on ice or in a cooler so they do not turn brown.

Ingredients

. 1 -1/12 pound(s) ground beef
· 1 -2 c chopped carrots
. 2 celery stalks (diced)
· 1 medium onion, chopped
· 4 -5 medium potatoes, chopped
· 1 bag frozen peas
· 1 package onion soup mix
· water
· salt and pepper
· oregano or basil
· 1 loaf french or sourdough bread

Brown the meat in a large cast iron pot or dutch oven. Add the carrots, celery onions, potatoes and onion soup mix with enough water to cover. Cover the pot and simmer until the potatoes are tender (about 20-30 minutes). Slice and butter the bread. Wrap it in foil and place near the fire so that the bread will toast from the heat of the fire. Add the peas to the pot. Season to taste with salt, pepper and oregano or basil. Simmer until the peas are hot. Serve with the warm bread. Yummy, there is nothing better then campfire cooking

Another recipe that you cook on the campfire is Brunswick stew. You can also eliminate the chopping, dicing, and cutting for home prior to your camping trip.

Ingredients

· 3 pound(s) stewing chicken (cut up)
· 2 pound(s) beef stew meat
· 2 bay leaves
· 1 tsp thyme, parsley
· 3 stalks celery
· 2 onions
· 1 Tbsp black peppercorns
· 2 Tbsp salt/pepper Blend
· 2 cans tomatoes (cut up)
· 2 cup carrots (peeled and chopped)
· 2 cup celery (chopped)
· 2 cup onions (chopped)
· 3 large potatoes (diced)
· 2 cup lima beans (frozen)
· 3 cup corn (fresh off the cob)

Directions

Add chicken and beef stew meat to dutch oven then place on the hot coals. Add bay leaves, thyme, parsley, celery stalks, onion wedges, salt and pepper blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off some of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all vegetables are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot.

Cooking the Best BBQ Ribs Recipe

Every BBQ ribs recipe comes in different ways of preparations and cooking styles. What is most important in each BBQ ribs recipe is that the meat should be tender and flavourful. It could take as short as 20 minutes to cook a BBQ ribs recipe, but some would opt for the more complicated recipe. It is to be noted that it is not recommended for BBQ items to be placed directly on its heat source or if need be, it has to be closely monitored to prevent burning and to maintain its good appearance.

One good ribs recipe is using around 8 beef backribs marinated in half cup of honey and ketchup. Combined with it chopped onions and about 4 minced garlic and ¼ ounce of green chillies that are diced is an option if the preferred taste is hot and spicy. Some dry ingredients like salt, dry mustard, black pepper, cayenne and salt are also needed to enhance the flavor of the marinade or it could directly be rubbed into the ribs. If there are excess fats in the meat, it should be trimmed or removed.

The oven should be preheated prior to the grilling. The ribs should be placed in a drip pan at times. The lid of the pan should be closed so that the heat does not escape. Cooking time is about 3 to 31/2 hours over medium to low heat. The temperature should not go over 265 degrees F.

The sauce for this BBQ ribs recipe uses ketchup, chilli peppers, mustard, onion, garlic and honey. These should be mixed in a sauce pan. Combine the ingredients over low heat until the mixture is evenly warm. When grilling of the ribs is done, pour the mixture into it. It is better if the mixture is thick so that the insides of the meat can be penetrated.

Just about every BBQ ribs recipe can be summarized in steps 1-5. Any person who follows these procedures will be able to make a very good BBQ ribs recipe.

First step of the BBQ ribs recipe is to defrost the ribs about 4 hours prior to serving. Then add the desired seasoning and spices and coat the ribs with a good amount of barbeque sauce.

Step 2 is to cover the ribs securely in aluminium foil to seal the flavouring.

Step 3 in the BBQ ribs recipe is to put the wrapped ribs in a preheated oven for 3 hours at 200 degrees F for slow cooking to ensure the meat to really be cooked tenderly without destroying the outside part of the ribs.

The step 4 of the BBQ ribs recipe is to remove the foil and coat generously both sides with a preferred barbeque sauce.

Finally, step 5 is to put the ribs on a barbeque grill to finish up the cooking which is to brown the outsides of the ribs and should just be a quick grilling. Now all you have to do is enjoy your creation.

Secret Recipe Strategy on How to Keep a Turkey Breast Moist, Tender and Juicy During Thanksgiving

One of the many concerns that enter a Thanksgiving's day cook is how to cook a moist turkey. This can be a laborious task on it's own and one should be mentally prepared as well as physically prepared to tackle this feat; However, with a few quick and easy tips one can master this relatively simple task and produce a extraordinary turkey that is both moist and tender.

During the preparation of the turkey itself make sure to loosen the outer skin. One can do this by simply taking a clean pair of hands and slowly rubbing them between the turkey meat itself and the skin. Push inward gently to further separate as much skin from the meat paying attention not to tear or rip the skin - as we want to create a pocket to later fill with moisture. Do this on as many areas of the turkey as possible

Next, blend together a mixture of a half cup of olive oil, half a cup of breadcrumbs, and some fresh herbs such as Thyme, Rosemary, and/or Parsley. Blitz the mixture together until you have a creamy texture. For maximum results add two tablespoons of unsalted butter to the mixture and blend together.

Fill a pastry bag full of the blitzed mixture. If one does not have a pastry bag, this next task can easily be accomplished with clean hands and a long, thin, spoon - such as an iced tea stirring spoon. Carefully inject the pocket area of the turkey, between the skin and the meat with the blended mixture. Be extra cautious not to rip or tear the turkey skin when attempting to pipe the mixture all the way down to the lower crevices and various cavities of the turkey.

Once this is complete, stuff and prep the turkey in any desired manner. When all is complete do not forget to rub the outer areas of the turkey with olive oil and any excess of the blended mixture paying extra attention to the breast and thigh meat. It is important to baste the turkey often once it is in the oven and also cook the turkey on a low oven temperature for as long as needed. The time depends on the size and weight of your turkey.

If one has completed the steps outlined above, they will pleasantly be rewarded with an extraordinarily plump and juicy turkey that guests will rave about. This simple and easy-to-do, turkey trick will forever solve the common dilemma of how to keep a turkey moist.

Boneless Prime Roast Recipe

When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on the basic boneless prime roast recipe so feel free to improvise.

Boneless roasts are sometimes called ribeye roasts or "eye of the rib". A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.

You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.

Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.

Preheat the oven to 500° and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.

The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty -- the salt crust is removed before serving.

Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!

How to Grill Tri-Tip the Easy & Tasty Way - A Fantastic Tri Tip Beef Recipe!

If you are looking for a great tri tip beef recipe, this article is what you need!

Do you like being outside with your friends grilling on a sunny summer day? Well then, if you enjoy steak, I would recommend getting a tri-tip. It is one of the best cuts of meat to serve to a lot of people. The best part about it is that it is a lot cheaper to serve a tri-tip steak than a bunch of individual steaks. A decent size tri-tip can easily feed about five hungry people.

Most people who live on the East Coast have not been introduced to the tri-tip. It is actually considered to be a roast, and comes from the bottom of the sirloin. Even though it is a roast, when grilled, it is much more similar to steak. If you go to a BBQ on the West Coast you are guaranteed to find this cut of meet sizzling on the grill.

People prepare this steak many different ways. A great way is to marinate it overnight so that the flavor fully soaks into the meat. You can also coat it with a dry rub right before throwing it on the grill. My favorite way of cooking this steak is apply a dry rub, then spread BBQ sauce all over it about 10 minutes before it is ready to come off the grill. If grilled properly, it should leave the meat with a nice crust and a great center flavor.

Make sure that you grill your tri-tip over an indirect heat at about 325°F. This is referred to as slow cooking, and yes its very slow (ranging from 60 to 90 minutes depending on the size of the meat). You should figure about 30 minutes per pound.

If you like your steak burnt to a crisp, then the tri-tip is not for you. This cut of meat should be cooked medium rare to medium. When the center of the meat reaches 140°F, it is time to take it off of the grill. When it is off the grill, let it sit uncovered for about 10 minutes so that the juices won't all run out.

Baked Chicken Drumstick Recipe - Eat Healthy and Well

A baked chicken drumstick recipe is a beauty to behold. It is easy to make, inexpensive, and good for you. A baked chicken drumstick recipe makes kids happy and can be served as an entree for a healthy lunch or dinner.

There is something about a good drumstick that is fun to eat and they fit well into your healthy diet plan. A good baked chicken drumstick recipe adds variety to your diet when you tire of ground beef casserole recipes or other inexpensive beef dishes.

Good Recipe With Drumsticks

The important thing to remember about making a baked chicken drumstick recipe is that you must remove the skin from the meat. There is a huge amount of fat in the skin and by removing it prior to cooking this unwanted fat could be easily discarded.

This simple step will also remove many unnecessary calories from your food.

That's a good thing.

Removing the skin can be done just before cooking. That will allow your chicken to retain an additional layer of protection if you store the meat in your freezer. This is especially important if you put time and effort into butchering a whole bird into more usable portions.

Losing your succulent chicken to freezer burn is one thing but to have wasted time and effort in addition to ruined meat is unacceptable.

Let's look at a baked chicken drumstick recipe you and your kids will enjoy.

Breaded Parmesan Drumsticks

Ingredients needed:
8 skinned chicken drumsticks
2 Tbsp. olive oil
1 egg, beaten with a splash of water added
3/4 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese

Mix the Parmesan cheese and the Italian seasoned breadcrumbs in a large bowl.
Beat egg and a splash of water in a separate bowl.
Dip the drumsticks in the beaten egg.
Roll the drumsticks in the Parmesan cheese/ Italian breadcrumb mix to coat.
Place the breaded drumsticks in a baking pan (preferably glass) that has been coated with olive oil.
Bake at 350 degrees for 45 minutes.

Make It Healthier With Raw Vegetables

You can serve a raw vegetable platter while the chicken is cooking. Your children or guests will have good healthy food to munch on as the luscious smell of baking chicken permeates your home. In this way they will get the raw food enzymes, vitamins, minerals, and fiber found in these natural foods into them without a fight.

That's a good thing.

A baked chicken drumstick recipe is simple to prepare and serve. It is easy to extrapolate a good baked chicken drumstick recipe from any of the boneless skinless chicken breast recipes or oven baked chicken breast recipes found in cookbooks or on the Internet.

One of the biggest mistakes you can make when baking chicken drumsticks is to overcook the meat. Be sure it is done but the meat will dry out and become less palatable if you cook it too long.

Allow them to rest for 10 minutes before serving. They continue cooking as they sit. Cut into your drumsticks to make sure there is no red blood or meat still present before serving.

This is an excellent time to serve a fresh garden salad because your guests will be salivating at the smell of roasted chicken and will eat a healthy amount of raw vegetables. Use body physiology and psychology to get raw vegetables into your family and friends. It will benefit them greatly in addition to supplying them with great tasting foods.

Any good baked chicken drumstick recipe can be served either hot or cold. They go especially well as picnic food. Try them and enjoy!

Soul Food Recipes - Natural Seasonings Inspire Healthier Cooking

Soul food recipes have grown into a vast industry, including food manufacturing companies, restaurants, cookbooks, even TV shows. And to think all this from foods that date back as far as the Pre -Civil war era. Soul food came out of the dark period of slavery. The food given to slaves their masters wouldn't or couldn't eat. The meals, often made from the most tasteless, bland or the toughest meats and vegetables slowly evolved.

Over time, the slaves learned to cook, season and prepare the bland meals so they were not only edible, but pleasing. In time the dishes became know as "good times food". Why? Because after a long week of backbreaking work the slaves looked forward to a day when they could relax. That day, usually Sunday, allowed them to relax with friends, family and most important a tasty meal ... seasoned just right.

Today seasonings continue as an integral part of southern cuisine. As the saying goes, "if it don't have the right taste ... it's a waste." That statement could never ring more true than when you're talking about soul food. The one drawback to seasoning comes from health issues of the past. The traditional way to season most dishes came from using pork products. For example, in the past cooks used fatback, ham hocks, bacon and sausage to season vegetables such as collard greens, cabbage, black-eyed peas and beans to name a few.

These flavoring agents later proved to increase the risk of medical ailments such as obesity, high blood pressure and other illnesses. Because of this risk more creative cooking and preparation methods have emerged. One of the biggest changes comes by using more natural seasonings, spices and herbs to flavor traditional soul food recipes. The results continue to improve the health of consumers.

These changes continue to revive the popularity of this cuisine in the eyes of the health conscious community. The people who love the food, but have to watch their diets closer because of health reasons, find the changes refreshing. The "healthier seasonings" trend continues to play a major role in changing the concept to what's known now as healthy soul food. This idea meets the growing need of consumers who look for the best of both world's, good taste and healthier eating.

Here's the top 10 seasonings people include in their soul food recipes for healthier cooking and eating. With the addition of these natural seasonings you'll discover you don't have to give up taste to eat healthier.

1. Onion Powder.
2. Garlic Powder.
3. Gumbo File.
4. Cayenne Pepper.
5. Tyme.
6. Bay Leaves.
7. Annato
8. Caraway.
9. Basil.
10. Celery Flakes.

Brisket Recipe

While smoking a beef brisket is definitely not black magic, there are several tips to follow that will help you to turn out a tasty brisket.

First of all, I enjoy working with a 6-8 pound brisket. Before cooking, you need to apply a rub of choice to the brisket. There are many ways to make a rub, so that will not be included here. Once your charcoal is about halfway ashed over, lay your brisket in your charcoal smoker with the fat side up. Now add some wood chunks to the fire (I use apple, hedge, or hickory). If these woods are not available, you can typically use any wood that bears fruit. Be sure to check with the appropriate experts first to make sure you are not using something poisonous! I am not an expert on trees! Make sure that your brisket is not directly above the fire and keep your heat around 225-250 degrees. Cook the brisket like this for about 5 hours. Now, place the brisket in an aluminum pan and dump a bottle of Worcestershire sauce along with a couple of warm beers. Cold beer will drop the temperature of the brisket and it will take awhile to recover. Cover the brisket with aluminum foil and continue cooking for another 5 hours or until desired tenderness.

If you have kept steady heat on the brisket at this temperature, the brisket will be very tender and great-tasting. If you prefer not to use beer, you can use water, but the flavor is not quite the same in my opinion. The alcohol also helps to tenderize the brisket.

Gourmet Cooking With a Crock-Pot

Often, when considering cooking dinner with a Crockpot, people may automatically think of soups, stews, a pot roast or chicken pieces. However, with a little creativity and a spice rack some delicious, impressive foods can be the result.

Slightly altering recipes from a variety of cookbooks and sources, Crockpot cooking need not be mundane. If you are leaning towards a recipe that calls for slow roasting in the oven, use the Crockpot instead!

One of the main reasons for not using the Crockpot with more creative recipes might be the fear of the unknown for some cooks. Trying something new with an long-standing, tried and true appliance can be a worrisome prospect to some and for good reason. However, trying and failing is better than not trying at all! If one recipe doesn't work for you, try the next one, and the next, until you find a grouping of recipes that will work. Always remember to write down the ones that do work, so you'll have the recipes at the ready the next time you wish to try "something new".

The beauty of the Crockpot, when it comes to cooking, is it allows whatever ingredients you are using to marinate in their flavorful juices. If your primary ingredient is a pork roast, a slow cooker helps to create a tender, tasty piece of meat. In altering recipes from cookbooks, always remember, the lid stays on during the cooking stage, therefore any recipe that requires liquids will use less, due to lack of evaporation.

Some suggestions for the Crockpot might be lasagna, linguine with clam sauce, your choice of white or red, macaroni and cheese, fish with stuffing, Swedish meatballs with gravy, adding a layer of egg noodles for good measure, or meatloaf, a staple in most households.

As most gourmet recipes call for wine, flavored vinegars, olive oil or some combination of the three, some of the liquid is provided but when in doubt add a can of flavored stewed tomatoes, liquid and all, to provide some zest to your dinner table. In addition, if you find yourself at a loss for a liquid, you can always add a cup or two of beef or chicken bouillon or broth to add some flavor to whatever it is you're cooking.

Crock-pots can be used to create a tremendous variety of Hors d'oeuvre, entrees, side dishes and desserts. With the array of sizes in which crock-pots are available, the possibilities are unlimited. Given the versatility of cooking with a Crockpot, you do not have to feel trapped with the same old, tired recipes.

Overcoming your fears and trying something new in your crock-pot will be an advantageous and delicious way to feed your family while not spending all your time in the kitchen, both before and after dinner. Try some new recipes in the crock-pot when company comes and give yourself more time to enjoy your company, which is really what entertaining is all about, isn't it?

Gourmet cooking in your crock-pot is obtainable and oh so delectable! Your family will love you for it and guests will marvel at how much time they might think you have spent preparing a delicious, "time-consuming" meal making them feel even more special!

Quick and Easy Turkey Stuffing Recipe Tips

Turkey Stuffing Recipe Tip #1) Should I stuff the turkey, or roast without the stuffing?

The United States Department of Agriculture (USDA) recommends cooking the turkey stuffing outside of the turkey to make sure the bird gets cooked all the way through, however many consumers prefer the traditional method of stuffing the bird.

An un-stuffed bird requires less cooking time, leaving the breast meat more moist. You can still make the bird recipe flavorful by placing onions, apples and rosemary leaves in the cavity. The stuffing can be baked in a casserole dish in a 350º F. oven. The internal temperature of the stuffing must reach 165º F., which usually takes about 45 minutes. For any turkey stuffing recipe if you want a more moist and flavorful stuffing, moisten with some pan juices or chicken broth, and bake uncovered for an additional 20-30 minutes.

Turkey Stuffing Recipe Tip #2) How do I stuff a turkey, if I choose to cook the stuffing in this manner?

Prepare the turkey stuffing recipe as directed, cool to room temperature, and loosely stuff the turkey. The turkey stuffing in this turkey stuffing recipe will need space to expand, and tightly packed stuffing may cook unevenly. For any turkey stuffing recipe you should use about 3/4 cup of stuffing for each pound of turkey. Roast the turkey immediately after stuffing. You must ensure that the center of the stuffing reaches 165º F or else harmful bacteria may be found in the stuffing. For any turkey stuffing recipe a food thermometer is recommended to check the inside of the stuffing to ensure that the temperature does reach 165ºF., even if the pop up timer on the turkey indicates that it is cooked. You may choose to let the turkey stand for about 20 minutes to let the juices set. If so, remove all of the stuffing from the turkey immediately after the standing time.

Don't forget to promptly remove all stuffing from the turkey and either serve or refrigerate the stuffing in a separate container.

Turkey Stuffing Recipe Tip #3) Can I stuff the turkey the day before?

For any turkey stuffing recipe make sure to never stuff a turkey ahead of time, only stuff right before you are ready to roast it. Stuffing ahead may enable harmful bacteria to grow in the turkey and stuffing.

Turkey Stuffing Recipe Tip #4) Can I prepare the stuffing ahead of time, and then re-heat it?

For any turkey stuffing recipe you can prepare the stuffing the day before, and refrigerate the stuffing in a covered casserole dish or mixing bowl until you are ready to use it.

Turkey Stuffing Recipe Tip #5) Is the preparation the same whether I stuff the bird or bake in a casserole dish?

Yes, the preparation of this turkey stuffing recipe is the same for either bake method. Water and butter are heated to a boil and the dry stuffing added and lightly mixed until stuffing is moistened.

Bengali Food - Ancient Cuisine of 2 Styles of Cooking and a Fish Stew Recipe of Hot Spice and Flavor

Bengali food is an ancient cuisine dating back to early Buddhism. It is made up of the cooking of West Bengal, which is part of India, and East Bengal, which is part of Bangladesh. In early Buddhist and Bengali writings of the 10th and 11th century, there is mention of the abundance of produce that could be derived from good agriculture.

Although rice is a staple food throughout Bengal, there are two distinct styles of Bengali cooking. In East Bengali food, there is great emphasis on fish and dal (a spicy bean stew that is a mainstay of the area). The food of West Bengal is distinguished by the liberal use of poppy seeds.

Much of the distinctive taste of Bengali food comes from the mustard plant and mustard oil. Mustard is used in three ways: The oil is used to fry foods, the greens are used as a cooked vegetable, and the seeds are crushed to make a hot spice.

Fish and prawns are very common in both cuisines. West Bengalis usually get their fish farm-raised from estuaries, while East Bengalis get the majority of their fish from the big rivers of the region.

This fish stew recipe uses ingredients and cooking techniques common to both West and East Bengal, and is very popular in both cuisines. Many Bengali cooks will add a couple of vegetables to the dish, such as eggplant and potatoes that are diced small. Some ingredients have been changed to accommodate Western availability.

Spicy Bengali Fish Stew

Ingredients:

Salt to taste

1/2 teaspoon ground turmeric

1 teaspoon hot paprika

1 1/4 pounds cod, sea bass, or halibut steaks, cut into 2-inch cubes

3 tablespoons mustard oil (can be found in Indian or Bengali markets) or vegetable oil

4 medium onions, finely chopped

4 large garlic cloves, crushed

4 fresh green chiles (jalapenos or finger-like chiles), seeded and finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon mustard seeds

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamon

1 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 tablespoon fresh cilantro leaves, chopped

1/4 cup water

1/2 cup whole plain yogurt

Directions:

On a plate, mix together the salt, 1/4 teaspoon of the turmeric, and the paprika. Dredge the fish steaks on both sides of the mixture.

In a large skillet, heat the mustard oil (or vegetable oil) over medium-high heat. Brown the fish on both sides, turning once, for about 3 minutes total. Remove and set aside.

Add the onions and garlic to the skillet. Cook until soft, or about 15 minutes, stirring frequently. Add the chiles, cumin, mustard seeds, cinnamon, cloves, cardamon, and the remaining 1/4 teaspoon of turmeric. Cook for 2 minutes, stirring, then add the tomatoes, cilantro, and water. Reduce the heat to low, and cook until the sauce is thick, or about 15 minutes.

Add the yogurt and salt to taste and stir to blend. Return the fish to the skillet and simmer, covered, until the fish flakes, or about 10 minutes. Be careful that the broth never gets too hot, as the yogurt will separate. Serve immediately, over rice if desired.

Cooking Tips for College Kids: Ramen Surprise

Okay, so you're 18 and on your own. You just moved out of your parents' house, left state and are in a new city with new people and a new college where you have no idea how to clean yourself, clothe yourself, or more importantly feed yourself. I was there, and I spent two plus years trying to figure out how to pull it off before I fell into a decent routine that kept me breathing day in and day out.

But, let's not forget the most important pieces. You're poor, you're probably living with a bunch of other people and you have no idea how to cook a damn anything. When your parents were preparing dinner you were entrenched in a pile of dirty clothes watching music videos or playing grand theft auto. Do you even own a pot?

Not a problem. There are a few basic things that anyone can put together with the willingness to spend a few minutes preparing and actually mixing ingredients together.

Your first recipe: Ramen Surprise
When you think of Ramen noodles, you think dry, full of salt and often too hot and soupy. They're good but, they give you heartburn and cause dehydration. Well, these little noodly saviors are more than just a 120% of your daily allotment of sodium. They're cheap as hell and extremely filling. But, you don't have to eat them as is.

Head to the cheapest, biggest grocery store you can find and pick up ten of the little guys for a dollar, or if you're really lucky they'll be on sale for 20/$1. That's five cents a piece for a full meals worth of noodles.
First off get rid of the seasoning packet. That's where your salt comes from, and you can do better without it. Trust me. Whenever you open a packet, chuck that thing in the trash. Now, you have a brick of hard egg noodle goodness. And with this lovely building block, you can go ahead and start your meal.

First, boil it up and get those noodles ready to eat. Now, in another pan (or a bowl in a microwave if you're in a dorm and sans cooking materials) sauté up some vegetables (gasp, vegetables?...yes) with butter or olive oil. Olive oil is expensive as hell, so you might want to stick with the butter, but don't get carried away. Basically you throw butter in a pan with some broccoli and carrots, or whatever other easy, bagged vegetables you can find and turn it to medium, medium high and cook them until they're soft. Takes 5 minutes at the most.

Now, take your noodles, and throw in your vegetables....that's it.

Don't complain about the meat being gone, because you're not getting meat in those nasty seasoning packets either. Of course, if you're feeling especially energetic, toss a few pieces of chicken in there. Chicken's more or less the cheapest meat you're going to find, so it's the way to go with almost every meal.

The total cost of the meal: Ramen - 10 cents; Vegetables - $1; butter - 50 cents; chicken - $1

Vegetarian = $1.60

Meat = $2.60

It's a wee bit cheaper than the usual junk from McDonald's, and not quite as pain inducing as straight up ramen. Next up: spicing up Macaroni and Cheese.

Recipe Stuffing Ingredients - Facts and Benefits

Recipe stuffing ingredients like cornbread, holiday sausage, cranberries and other traditional seasonings can go great with poultry. For example, roast turkey, chicken and duck. Now that more people are slowly getting back to traditional cooking because of the tight economic climate, more holiday cooks will be looking for holiday recipes.

Today we'll cover the many benefits and other tips to making one of the biggest holiday favorites. What's that? Cornbread stuffing, chicken stuffing and other stuffing favorites. With so many new cooks predicted to hit the kitchens, stoves and ovens this holiday season, its' important to know the basics of making a good stuffing. Because if you can pull it off, you'll be the envy of your family and friends.

Cornbread Stuffing and Chicken Stuffing Benefits

A good cornbread stuffing or chicken stuffing is not only tasty, but they're one of the warmest comfort foods you can make. Stuffing is a taste treat for the holidays or during any cold weather climate.

Contrary to popular belief, these two popular stuffing's is easy to make and very economical. Besides being easy to make and containing low cost ingredients, stuffing recipes stays with you a long time and can be nutritious.

Cornbread stuffing and chicken stuffing, often classified as a working mans food. Why? Because of its ability to fill you up and stay with you hours after you eat it, much like beans, or macaroni. That's why it's such a favorite side dish in northern and southeast climates during the chilly fall and winter months.

Stuffing Recipes Versatility

A stuffing recipe is also versatile, meaning you can add almost anything to it, much like a casserole. You can add fruit such as apples or cranberries, vegetables such as onion. Vegetables like celery, peas, parley, spinach, carrots. You can even make it a main dish by adding any chopped, sliced or diced meat of your choosing.

A recipe for stuffing is ideal for any left-overs you may want to get rid of in your refrigerator. Another reason stuffing recipe is so versatile? Because you can make it as heavy or light as you want to make it.

If you want to make it heavy add more butter, eggs or cream. If you want to make it lighter with less calories, because you're watching your weight, replace the butter, eggs or cream with water, chicken or turkey broth.

Yes, recipe stuffing ingredients continues to expand. In fact, the only limit to the scope of ingredients, seasonings and flavors is your imagination. You can experiment with seafood such as shrimp, lobster or even claims.

Bread Stuffing In The Bird vs. Bread Stuffing In A Baking Dish

More people choose to place the stuffing inside a turkey or chicken the traditional way. But with more calorie conscious and health conscious cooks emerging, the choice of cooking it in a separate baking dish continues to grow. By cooking bread stuffing in a baking dish and not inside poultry, you'll avoid the grease runoff associated with the traditional cooking method.

Stuffing Recipe Cardinal Rule

Whatever method you choose to cook your next stuffing recipe. Whatever recipe stuffing ingredients you choose to use, the cardinal rule for any stuffing recipe? Make sure it's moist and not dry - and everything else will fall into place.

Now that you have the basics, try one of the many good stuffing recipes available online

German Potato Salad - One Recipe Just Doesn't Cut It

With the wide variety of regional potato salad recipes that exist, it is impossible to label any single recipe as the definitive German potato salad, yet that is precisely what most recipes sites do. Instead of recognizing the numerous regional differences that can be found throughout Germany and Austria, they simply label a single recipe as "German Potato Salad" and move on to populate more pages. While many of the traditional recipes do have quite a bit in common, the small changes in ingredients and preparation can make a world of difference, especially when searching for that perfect nostalgic taste from your past.

Imagine a site labeling a single recipe as "Authentic American Pizza". The recipe under that heading could result in any number of very different concoctions. New Yorkers would expect to see a thin crust, but with what toppings? A Chicagoan would imagine a 2-inch deep pan, but, again, what beyond that? Sausage? Pepperoni? Just sauce and mozzarella? Many Americans might say that a standard delivery pepperoni is "the" American pizza, but they would be just as wrong. The scenario for German potato salad is no different.

Throughout most of Southern Germany, Austria and much of southern Europe, potato salads tend to have a dairy-free, broth, vinegar and oil base. Although that base recipe may remain largely unchanged throughout those regions, the number and variety of added ingredients can change greatly.

In Northern Germany, traditional potato salad recipes typically have a creamy consistency. This creaminess is achieved by the use of mayonnaise or, sometimes, yogurt or heavy cream. Of course, as with the non-dairy variety, there is no standard blend of ingredients that makes the perfect Northern German potato salad. Every region and city will present its own special version as the traditional potato salad recipe.

So, imagine the shock when Hamburg residents discover that "the" German potato salad put forth by one site contains no cream or mayo. What about the Viennese chef who sees that "the" German potato salad contains fish? With so many variations of this traditional dish from region to region, and even city to city, it makes sense to address those differences when presenting a German salad recipe online. Even better, why not offer ingredient options that will help tailor each recipe to fit more specific localized variations? Well, at German Recipes and More, they have attempted to offer a variety of base recipes and additional ingredients that represent a wide range of regional differences.

Potato Salad Cooking Tips:

Regardless of which recipe you choose to prepare, the correct selection and cooking of the potatoes is critical. Russets and other baking potatoes DO NOT tend to work well for potato salad, as they tend to get brittle and flaky when boiled. You will be much better off selecting mid-sized boiling potatoes, such as Round White or Round Red potatoes. Ask your grocer if you have any doubts, or go for the potatoes with a smooth glossy skin, whatever the color.

Cooking your potatoes to the right consistency is also very important for the flavor and feel of your salad. An overcooked potato will tend to mash easily and will not hold its shape when sliced and mixed with wet ingredients, while an undercooked potato will be excessively crunchy and will have a more bitter taste. Because of the variety of potato types and sizes, the best way to perfect your boiling is to test potatoes frequently while boiling. If you should happen to peel and slice your boiled potatoes before discovering that they are undercooked, you can wrap them in a damp kitchen towel and microwave on high at 30-second intervals until they are perfect.

Joy of Cooking Recipes

Joy of Cooking recipes are still some of the most popular throughout the whole of America. The book "Joy of Cooking" was first released way back in 1931 by Irma Rombauer and since then it has been updated many times. It is one of the most talked about cookbooks because its recipes are easy to make and simple to follow. It has many sections which other cookbooks just don't deal with.

The Joy of Cooking book made a massive change about 13 years ago. It was the first time that they allowed recipes in there that were from other chefs and cooks. This didn't go down very well with the regular purchasers of the book. They said it had now become less friendly and some of the most popular recipes had been removed completely.

So taking this on board, the creator released another version very recently, which reverts back to her own unique style. This was to celebrate a whole 75 years since the book was first introduced and all the favourite sections were brought back too. Joy of Cooking recipes can be followed quite easily yet again in this new version, which brought satisfaction to many people.

You can grab a copy of the book from your local book store or shop online at places such as Amazon or even buy a copy from EBay if someone wants to sell their own copy. Joy of Cooking really brings good old fashioned home cooked recipes to you in a very easy to follow manner. That is why it has become so popular and will continue to do so in the future.

Healthy Grilled Cheese Sandwiches

Make a healthier Grilled Cheese Sandwich than the one we ate when we were growing up.

Recipe:

Ingredients:

2 slices of Nature's Own 100% Whole Wheat Bread
2 slices of 2% fat American cheese
2 seconds of olive oil cooking spray

Instructions:

1. Preheat skillet or pan with medium heat
2. Spray pan with 1 second of cooking spray
3. Place both slices of cheese between bread slices
4. Place cheese sandwich in preheated skillet
5. When bread is golden, spray one second cooking spray in pan and flip sandwich
6. Remove from skillet when the other side is golden

Facts:

-Cost per serving: 80 cents
-Calories per serving: 218 calories
-Protein per serving: 16.0 grams
-Carbohydrate grams: 24 grams
-Fat grams: 9 grams
-Sugar grams: 6 grams
-"Bad" Fat grams: 3 grams

Commentary:

I love this recipe and eat grilled cheese sandwiches often. These sandwiches taste great and are very easy to prepare. These sandwiches are also cheap and healthy because they are made with:

1. 100% stone ground whole wheat bread - the "stone ground" part is very important. It ensures you are getting all of the health benefits associated with whole grains

2. 2% fat cheese - You can use any low fast cheese for this recipe. I just happen to like American cheese. Low fat cheese is high in protein and calcium. Both can improve your health and help you lose weight

3. Olive oil cooking spray - You can use canola cooking spray also. Olive oil is good for you in moderation. It's healthy oil that can help decrease your bad cholesterol and improve your overall health.

Please consult your physician, registered dietitian, or certified fitness professional before starting or changing your diet or exercise program.

The Easiest Crock Pot Roast Recipe

In case you've never used a crock pot before. The crock pot has the role to boil the food at a very low temperature. This way the cooking lasts for about 8 hours. But the great advantage is that you don't have to supervise anything. This is because there is no risk to burn the meat. Due to the low temperature. ]

Here is what you will need for the roast crock pot recipes. You will need between 3 and 5 lbs of roast (beef). Also a big fresh red onion is necessary. You will need 6 carrots. The carrots need to be peeled. 4 or 5 potatoes are a must. Optionally you may ad ½ a lb. Of fresh green beans. Other ingredients are: ½ a cup of tomato sauce, a package of beef seasoning, a package of Sazon and a cup of water.

The first step of the crock pot roast recipe is to chop the onion. Then you add the onion on the bottom of the crock pot. You may want to sprinkle a bit of flour on the onion. This will help to the overall texture. Then you have to melt ½ a lb. of butter on the already placed onion.

The next step of the crock pot roast recipe is to add the beef. After these are all placed acording to the recipe you have to mix the seasoning with the water, the Sazon and the tomato sauce. After they are completely mixed you have to pour them over the beef. Once this is done simply stir.

The final step of the roast crock pot recipe is to add sliced potatoes and carrots over the mixture. Once this is done cover and let it boil. You will have to leave it there for 6-8 hours. This depends on your tastes and
time. But usually the longer it boils the better it tastes.

You will be amazed by this amazingly easy roast crock pot recipes. It's simply the best crock pot recipe. You have to do very little work and it will have fabulous taste.

Free Online Recipes - Easy Oven Cooking Recipe

The oven has always been used for baking bread, cakes and pastry. Not many people know that oven not only can be used for baking sweet pastries, it can also be used for preparing dishes like grill fish, grilled pork, grilled ribs, warm up canned food and more. Oven dishes are easy to prepare, you simply have to put all the ingredients (i.e. meat, marinade, etc) into the baking tin, turn on the temperature knob to bake and the dish will be ready in a short time. Oven cooking are especially suitable for working women who want to have healthy dishes ready within a short span of time. Besides easy in preparing dishes, oven cooking minimize the usage of cooking utensils, thus it reduces washing and keeps the kitchen clean. Let us look at the one of the simple oven recipes - Grilled Pork Chop in BBQ Sauce.

Grill Pork Chop in BBQ Sauce
Ingredients:

• Pork chop 300 gram


• Butter 20 gram



Marinade:

• Wine 2 tablespoon


• Tomatoes Sauce 3 tablespoon


• Chili Sauce 1 tablespoon


• Light Soy Sauce 1 tablespoon


• Barbecue Sauce 1 tablespoon


• Minced Garlic 1 tablespoon


• Salt 1 teaspoon


• Water 3 tablespoon

Method

1.Wash pork chop clean. Mix it well with Marinade and marinate it for 30 minutes.
2.Preheat the oven to 200 degree. Glaze the baking tin with some butter and arrange the pork chop neatly on it.
3.Grill it in the oven for 10 minutes.
4.Flip the pork chop and brush it with the remaining marinade. Raise the oven temperature to 240 degree and bake it for another 10 minutes. Serve hot.

Campfire Cooking Recipes - Chicken

For those of you that enjoy cooking around the campfire there are a number of recipes that you can enjoy. Campfire cooking recipes include those that are for chicken. Chicken is a staple in the American diet and there is no reason it can not be enjoyed in a campfire setting. I will include some popular choices of chicken recipes in this article. I will include a few instructions and variations on them. One of the popular choices is a Hawaiian chicken recipe which includes onion soup mix to taste, as well as pineapple, chicken, strips of bell pepper cooked with a chicken breast in aluminum foil. This recipe is available on various sites that deal with campfire chicken recipes. I think such chicken is such a versatile meat there are a wide variety of recipes available to prepare it. Campfire cooking recipes are pretty easy to find on the internet a There are many good sites for these recipes.

Prep and side dish

There are other recipes for campfire cooking that include cooking in a Dutch oven and using various ingredients including salt and pepper and carrots and celery.There are some delicious pot pie recipes that can be made in a Dutch Oven. Many recipes also include using corn as a side dish. this is a versatile addition to any campfire meal as it can be made by wetting the husks and wrapping the corn in aluminum foil and placing in hot coals. You can remove it whenever the corn is cooked depending on how hot you like it. Some recipes also include using a skillet to make your dish. This is an alternative to placing directly in the fire. or placing on a camp stove.

Other recipes and methods

Most recipes seem to include the use of aluminum foil. You should make sure you have plenty on hand when trying these recipes. There are some dishes that have an Italian flair that are chicken breast combined with the use of pepperoni and cheese to flavor your dish. Fire cooking tends to be the preferred way to make these dishes but there are other alternatives as well.The use of a camp stove figures prominently in many of the recipes. Celery and Carrots seem to be a popular additive to many of the chicken dishes, particularly those that are stew based.

Cast Iron cooking is another popular way to make campfire cooking dishes. People that use the cast iron may use either a Dutch oven or other forms of heavy skillets to make their dishes. Of course when using cast iron for cooking proper care and seasoning of the skillet ,and accompanying utensils are needed so that you can cook your meal with a minimum of sticking and associated trauma to your dinner. I think the variations in cooking recipes and preparation methods will keep you happy on your next cookout.

Rachel Ray 30 Minute Meals Recipe in Every Kitchen

Do you know it is possible to make delicious recipes at home in less than 30 minutes? Rachel Ray 30 minute meals recipe is the answer to your cooking dilemmas. Ray promises that her dishes will not take more than 30 minutes from the start to finish. She teaches simple and easy recipes in this short time.

You will find the use of garlic and chicken stock in Rachel Ray 30 minute meals recipe to enhance flavor. She also emphasizes on using of fresh herbs. She does not believe in the concept of measuring ingredients. Instead she believes in approximations like one palmful, eyeball it etc. She claims that she cannot bake as the ingredients have to be measured, cannot make coffee and is notorious for burning bread under the broiler. She has reinvented some of the slow cooking traditional dishes like macaroni and cheese, clam chowder. Ray gives us tips and tricks to speed up the process of cooking these dishes and to increase the flavor by adding fresh herbs and stock. She often makes a salad or uses greens and vegetables to make her dishes healthy and nutritious to eat.

Rachel Ray 30 minute meals recipe was first prepared using a santoku knife and became a favorite of every home kitchen. She currently uses a Furi Gusto Grip knife which was designed by her. As her shows do not allow the use of real brand name logos to appear a graphic designer creates faux labels for her food products. She also uses several repetitive catchphrases on her show like how good is that, E.V.O.O (extra virgin olive oil), insanely good, de-lish, etc.

Rachel Ray was exposed to a wide range of cooking techniques all her life as her family had a rich culinary tradition. Rachel Ray 30 minute meals recipe has gained a lot of popularity and today is a must-use recipe in every household. Her show is rated among the top day time shows and has also won her Emmy award recognition in the year 2006. In the year 2007 she was nominated for the Best Daytime Talk Show.

3 Simple Steps to Learn Spanish Cooking

For avid cooks, it is necessary to learn Spanish cooking, just like how a chef Italian, French, and German cuisines. Spanish dishes are loved by lots of people across the globe. Who would not be familiar with the famous paella and tortilla? The Spanish flavors have been absorbed by many cuisines in different corners of the world. If you want to know some original Spanish recipes, you can easily do so in three simple steps.

1. Begin the Exploration- Learn Spanish Cooking through Recipe Searching

Since Spanish cuisine has been adapted, modified, and evolved by other cuisines, it is impossible to determine which recipes you can find are truly authentic. If you don't care much about authenticity, go on and collect the recipes that appeal to your taste buds. However, if you want to make sure that the recipe is a Spanish original, you can follow these suggestions to help you verify:

a. Visit the menu page of a Spanish restaurant online. Check out the menu. Most of the dishes you will see in a Spanish restaurant menu are usually authentic Spanish cuisine. Of course, don't visit the website of a food giant with global branches. It is sort of impossible to find a burrito meal on the menu of a McDonald's in Spain.

b. Research at the library. It may seem ludicrous to go all the way to the library in search of a recipe. However, it is the most logical thing to do. Find a recipe book published in Spain. All listed recipes will surely be authentic. If you find that option too tiring, just order the book online and have it delivered to your doorstep.

c. Search for Spanish listed ingredients or procedures. If you encounter a recipe where the ingredients (or the instructions) contain Spanish words, you are likely reading an authentic Spanish recipe. Of course, you need to do some translation to know what the ingredients (or procedures) are.

2. Put Everything in Action - Learn Spanish Cuisine by Cooking

Here's the fun part. Invite your cooking buddies and begin experimenting on your first Spanish recipe. Cooking Spanish cuisine is most enjoyable when people do it together. The food will surely taste good if you properly follow the directions. If you do the cooking with buddies, the food is not the only thing that would be delicious- it's the experience too!

3. Habla Español - Learn Spanish, Understand it, and Get the Best Recipes

The most authentic Spanish recipes are those written in Castillian or Spanish. If you are serious with learning Spanish cuisine, then studying the Spanish language is highly advisable. It would also be easier for you to understand the authentic recipes, as they are all written in Spanish.

Cooking Boneless Chicken Recipes in a Crockpot

Boneless chicken is economical, versatile, and very tasty. You can make all kinds of boneless chicken recipes including chicken parmesan, chicken cordon bleu, chicken soups and stews and much more. If you have a crockpot, there are plenty of crockpot boneless chicken recipes you can try as well. Boneless chicken cooks very nicely in a crockpot. It becomes really soft and tender and takes on the flavors of the other ingredients you are using in the recipe.

Crockpot Cooking Tips

If you are on a tight budget, you can use boneless, skinless chicken thighs instead of chicken breasts in many recipes. One and a half thighs are about equal to a chicken breast, or two thighs if they are quite small.

Test your chicken after it has been cooking for six hours on low. Chicken can become mushy if you cook it in the crockpot for too long, so it is best to keep an eye on it towards the end of the cooking time.

An Easy Crockpot Recipe for Chicken Tacos

This is a great recipe if you like Mexican food. You can even double or triple the recipe if you have a big crockpot and this would be great if you are having a buffet or if you want to make Superbowl party recipes or feed a crowd. If you do not have taco seasoning, you can use cumin, chili powder, garlic, salt and pepper as an alternative seasoning.

The leftover chicken is versatile and you can use it in all kinds of other boneless chicken recipes. This recipe makes enough to feed ten people and if you want an easy recipe, which cooks itself, or if you are going to be out all day, this crockpot chicken recipe is perfect.

You will need:

• 6 boneless, skinless chicken breasts


• 2 cups salsa


• 1 chopped green bell pepper


• 1 chopped onion


• 1 envelope taco seasoning


• 1 package flour tortillas, to serve

How to Make it:

Put the chicken breasts in the crockpot with the bell pepper and onion. Sprinkle the taco seasoning into the salsa, stir well to combine, and then pour this over the chicken and vegetables.

You can add a little water if you think the dish requires more liquid but remember the chicken and salsa produce more liquid as they cook. Cover the crockpot and cook the chicken mixture on high for about five hours or on low for about seven hours. When you can easily shred the chicken with a fork, it is done. Take the chicken breasts out of the crockpot to shred them, and then serve the chicken in the flour tortillas.

Remove the onion and bell pepper pieces with a slotted spoon and add these to the tacos. Garnish the tacos with any toppings you like. Good toppings include lettuce, grated cheese, sour cream, salsa, olives, guacamole, and tomatoes.

Cook Books - Guide For a Perfect Cooking Experience

A cook book necessarily relates to a particular kind of book which contains information regarding to recipes, ingredients to be used and also some tips and advice about the basics of cooking.A recipe book is often called as the Bible of the Cooks which helps them in keeping a proper direction during the food preparation.Cookery books for most of us will mean that we will become a decent cook and it will help us in increasing our culinary knowledge and skills.

The books related to culinary art have a rich historical background and have been written from times immemorial.They have differed from one region to another depending on the eating habits and cooking styles of that area.The earliest collection of recipes that has been found in Europe is De re coquinaria, which was written in Latin.There was an even earlier version of cookery book which was compiled in the 1st century.But all these historic books were more of a compilation of favorite recipes of the author or a training manual for the chefs who were trained to cook for banquets and elite households.They did not include the food and cuisines popular among the peasants and the common mass.The earliest cookbooks known in Arabic are those of al-Warraq (10th century) and al-Baghdadi (13th century).

But the modern culinary guides are more of a reference material and are widely used in almost all the kitchens.These came into existence in the later centuries.These books not only provided information about the recipes but also encompassed other relevant overall instruction for both kitchen technique and household management.Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks.

These days, cookery books are far more than just a simple reference book for the kitchen.There are several types of recipe guides available that offer in-depth, step-by-step recipes aimed at the beginner and also those of us who require simple instructions to progress from one level to another one.

There are many types of cookery books which are available online as well as in the open market.The celebrity chefs have also given a major boost to this venture as most of the recipes that they have shown on their shows have been converted into books.There are many celebrity chefs like Nigella Lawson, Julia Child, Emeril Lagasse, Jeff Smith, Madhur Jaffrey who have come out with a variety of cook books, each specializing in their own style of cooking.

Regional and ethnic setting also plays an important in a book related to cooking.The recipes and cuisines vary from one region to another and accordingly the ingredients and the procedure of cooking also changes.International Cookbooks focus on the recipes and cuisines of various countries and regions.

Some of the books focus on a single subject like the ingredients, cooking technique or a particular type of dish.Single subject cookbooks are highly focused and have the maximum amount of information regarding a particular subject.
Some of the recipe books focus on the Quick Meal Ideas and have a compilation of such recipes which can be prepared in a short time with the use of minimum ingredients.

Apart from this, a variety of culinary art material is available that focuses on the dietary specifications and is more used by people who have dietary restrictions and also by people who believe in eating healthy.Some of these books are mainly focused for the vegetarian readers and users and give information about different types of vegetarian dishes and their preparation techniques.

Some of the major cooking guides which are in demand in the market could be as follows:

The Pleasures of Cooking for One, by Judith Jones
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More, by Andrea Nguyen
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen, by Ruth Reichl
Mastering the Art of Chinese Cooking, by Eileen Yin-Fei Lo,
The New Basics Cookbook by Sheila Lukins
Mario Batali Simple Italian Food: Recipes from My Two Villages by Mario Batali
Flavor by Rocco DiSpirito
Thai Food by David Thompson
The Good Cook Book Series - 27 books by Time-Life Books