Author: Obed Kirkpatrich
Ingredients
– 1 cup of oil
– 1 cup of flour
– 2 ½ cups of chopped onions
– 1 cup of chopped celery
– 1 cup of chopped green bell peppers
– 2 teaspoons of salt
– ¼ teaspoon of cayenne
– ¼ teaspoon of black pepper
– 4 cups of chicken stock and 4 cups of water
– 8 boneless thighs
– 1 pound of smoked sausage (I prefer a good kielbasa) cut into ¾ inch pieces
– 2 tablespoons of chopped parsley
– Kitchen bouquet (use this if you want your roux to be darker, this helps eliminate the amount of time you will spend making the roux.)
– 3 cups of jasmine rice
– ½ cup green onions
– File power (sprinkle this on the gumbo mixture if you desire the liquid to be thicker)
Instructions
Precook the rice, using 2 cups of water for 1 cup of rice. Cook and set aside.
Take the cut sausage and boneless thighs and grill them on high, searing them on both sides. Set aside.
Mix the oil and flour in a cold iron skillet preferably, and then turn heat up to medium, stirring constantly until you get a good deep brown roux.
Add the onions, celery and bell peppers stirring as you add until the vegetables get soft.
Add the sausage, chicken, salt, cayenne and black pepper and water & chicken stock, stirring until all ingredients are combined thoroughly.
Simmer for 3-4 hours. You want to eliminate the flour taste, and the more you let it simmer the better the taste.
Jasmine rice will ball up, take a hand full of the rice and pack it in a small bowl, then put the ball of rice into the center of a shallow soup bowl. Ladle the gumbo mixture around the rice, garnish with green pepper, add file, if desired, and serve.
Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.
He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills.
He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.
Article Source: http://EzineArticles.com/?expert=Obed_Kirkpatrick
Sunday, February 15, 2009
Cajun Red Beans & Rice
Author: Obed Kirkpatrich
Ingredients
- 1 pound of dried red beans
- 2 cups of chopped onions (white or yellow)
- 1 cup of chopped parsley
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- pinch of cayenne pepper
- 4 teaspoons of chopped garlic
- 2 links of smoked sausage (cut in half and then cut into ¾ inch pieces)
- 3 strips of bacon
- 10 cups of chicken stock (You can substitute water if you like, or use a half water half stock mixture)
- 4 cups of rice
- ½ cup of chopped green onions for garnishing
- Sour cream for garnishing (This is strictly optional)
Spicy add-ins; If you want the meal to be a little more spicy, add ½ cup of chopped Tasso, (a Cajun sausage) and a little more cayenne pepper.
Preparation
In a large container, the night before you serve the meal, cover the beans with water, by about 2 inches. Let the beans soak overnight or for a minimum of 8-10 hours.
Drain the beans.
Take the bacon and cut it into small pieces, add to a large pre-heated pot. If you want the dish to be more spicy, add the chopped Tasso and cook for about 1-2 minutes.
Add the onions, salt, pepper and cayenne and cook for about 4 minutes, or until the onions look caramelized. Add the sausage and parsley and cook until the sausage is brown, about 3-4 minutes. Add the garlic and stir for another minute.
Add the beans and chicken stock, bring to a boil. Reduce the heat to medium-low and cook, uncovered for 2-3 hours. Stir occasionally and to check to see if the beans are getting too thick, if so you may need to ad water.
(I like my beans on the thick side and after about 1 ½ -2 hours I take 1/3 of the beans out of the pot and mash them, then reinsert them into the pot.) Then I let them cook for another ½ -1 hours.
Pre-cook the rice using the standard formula of 2 cups of water or chicken stock, for 1 cup of rice, add about 1 teaspoon of salt if you use water, but do not add salt if you use chicken stock.
Serve the beans & sausage mixture over a bed of warm rice and garnish as desired with the green onions and/or sour cream.
Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.
He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.
Article Source: http://EzineArticles.com/?expert=Obed_Kirkpatrick
Ingredients
- 1 pound of dried red beans
- 2 cups of chopped onions (white or yellow)
- 1 cup of chopped parsley
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- pinch of cayenne pepper
- 4 teaspoons of chopped garlic
- 2 links of smoked sausage (cut in half and then cut into ¾ inch pieces)
- 3 strips of bacon
- 10 cups of chicken stock (You can substitute water if you like, or use a half water half stock mixture)
- 4 cups of rice
- ½ cup of chopped green onions for garnishing
- Sour cream for garnishing (This is strictly optional)
Spicy add-ins; If you want the meal to be a little more spicy, add ½ cup of chopped Tasso, (a Cajun sausage) and a little more cayenne pepper.
Preparation
In a large container, the night before you serve the meal, cover the beans with water, by about 2 inches. Let the beans soak overnight or for a minimum of 8-10 hours.
Drain the beans.
Take the bacon and cut it into small pieces, add to a large pre-heated pot. If you want the dish to be more spicy, add the chopped Tasso and cook for about 1-2 minutes.
Add the onions, salt, pepper and cayenne and cook for about 4 minutes, or until the onions look caramelized. Add the sausage and parsley and cook until the sausage is brown, about 3-4 minutes. Add the garlic and stir for another minute.
Add the beans and chicken stock, bring to a boil. Reduce the heat to medium-low and cook, uncovered for 2-3 hours. Stir occasionally and to check to see if the beans are getting too thick, if so you may need to ad water.
(I like my beans on the thick side and after about 1 ½ -2 hours I take 1/3 of the beans out of the pot and mash them, then reinsert them into the pot.) Then I let them cook for another ½ -1 hours.
Pre-cook the rice using the standard formula of 2 cups of water or chicken stock, for 1 cup of rice, add about 1 teaspoon of salt if you use water, but do not add salt if you use chicken stock.
Serve the beans & sausage mixture over a bed of warm rice and garnish as desired with the green onions and/or sour cream.
Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.
He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.
Article Source: http://EzineArticles.com/?expert=Obed_Kirkpatrick
Creamy Tomato Soup With Dill
Author: Linda Carol Wilson
This recipe is good for all of your family and friends including the diabetics in your group. This Creamy Tomato Soup with Dill can be used in several different ways. If you are planning a large, several course meal, this soup is perfect for the first course when served in small serving cups as an appetizer. It is good for a light lunch when served with some crackers and fresh fruit. Or serve it for lunch or dinner with a salad or a sandwich. A grilled cheese sandwich is always good with tomato soup. So give this versatile creamy soup a try soon!
CREAMY TOMATO SOUP WITH DILL
1 medium onion, thinly sliced
1 garlic clove, minced
2 tbsp olive or canola oil
1 tbsp butter
1/2 tsp salt
dash of black pepper
3 large tomatoes, sliced
1 can (6 oz) tomato paste
1/4 cup all-purpose flour
2 cups water, divided
3/4 cup whipping cream, whipped
1 to 2 tablespoons finely minced fresh dill OR 1 to 2 teaspoons dill weed
In a large saucepan over low heat, cook onion and garlic in oil and butter until tender. Add salt, pepper, and tomatoes; cook over medium-high heat for 3 minutes. Remove from the heat and stir in tomato paste. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes. Place mixture in a sieve over a bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin. Return the puree to pan. Add cream and dill; cook over low heat just until heated through. DO NOT BOIL.
Yield: 1 quart
Enjoy!
For more of Linda's recipes and diabetic information go to http:diabeticenjoyingfood.squarespace.com For more quick recipes visit http://www.grandmasquickfixrecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
This recipe is good for all of your family and friends including the diabetics in your group. This Creamy Tomato Soup with Dill can be used in several different ways. If you are planning a large, several course meal, this soup is perfect for the first course when served in small serving cups as an appetizer. It is good for a light lunch when served with some crackers and fresh fruit. Or serve it for lunch or dinner with a salad or a sandwich. A grilled cheese sandwich is always good with tomato soup. So give this versatile creamy soup a try soon!
CREAMY TOMATO SOUP WITH DILL
1 medium onion, thinly sliced
1 garlic clove, minced
2 tbsp olive or canola oil
1 tbsp butter
1/2 tsp salt
dash of black pepper
3 large tomatoes, sliced
1 can (6 oz) tomato paste
1/4 cup all-purpose flour
2 cups water, divided
3/4 cup whipping cream, whipped
1 to 2 tablespoons finely minced fresh dill OR 1 to 2 teaspoons dill weed
In a large saucepan over low heat, cook onion and garlic in oil and butter until tender. Add salt, pepper, and tomatoes; cook over medium-high heat for 3 minutes. Remove from the heat and stir in tomato paste. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes. Place mixture in a sieve over a bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin. Return the puree to pan. Add cream and dill; cook over low heat just until heated through. DO NOT BOIL.
Yield: 1 quart
Enjoy!
For more of Linda's recipes and diabetic information go to http:diabeticenjoyingfood.squarespace.com For more quick recipes visit http://www.grandmasquickfixrecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
Monday, February 9, 2009
Classic Italian Pizza
Healthy Food Recipes - Classic Italian Pizza
Author: Dee Power
Nothing says lovin like something from the oven and this classic Italian Pizza says it very well. Bright red rich tomato sauce, redolent with the scent of fennel seed, basil, and garlic serves as the base. Topped with sausage, spinach, onions, artichokes, and covered with creamy mozzarella cheese.
Use purchased pizza dough, or make your own.
Add one package of dry yeast to a cup of warm, but not hot water, with a pinch of sugar, let set about five minutes.
Sift, okay truth be told I never sift, but all the cookbooks say you should. I just measure and dump. Dump 3 level cups of white flour into a bowl. Make a well in the center of the flour. Add 2 tablespoons virgin olive oil and the yeasty water. Stir with a spoon until the dough becomes too stiff for the spoon. Then incorporate the rest of the flour using your hands.
Knead for 10 minutes. Kneading seems like a magic trick but it's not. Pat the dough into a ball. Take the heel of your palm and press down on one side of the ball squishing it out the other side. Give the dough a quarter turn and push down with the palm of your hand and squish. Fold back the squished side into the ball. Give a quarter turn and continue. That' s pretty much all you need to know. Time the kneading because it seems that 10 minutes takes forever. And you knead a well needed dough (that was a pun.)
Place dough in a bowl that has been wiped with olive oil. Take a good look at the size of the ball of dough. Cover with a clean kitchen towel. Let the dough rise in a warm place until it has doubled in size. That's why you had to look at it, so you know it's doubled.
When it's doubled divide into two equal pieces. Roll out one piece the size of a 12 inch circle and place in a pan lightly rubbed with olive oil. A cookie sheet works as well as a pizza pan. Spread with tomato sauce then raw spinach, onions, red peppers, mushrooms, or whatever other veggies you like. Top with cooked Italian sausage, ground beef, ham, or other meats. Veggies can be raw but meats should be cooked. Top with cheese.
Do the same thing with the other piece of dough but vary the toppings if you like.
If you prefer a thin crispy crust bake immediately in an oven that has been preheated to 425 degrees. If you like a thicker crust, let the pizza rest in a warm place for about 30 minutes. The dough will rise again giving you a chewier crust.
Pizza should bake about 20 minutes. Gently lift up the pizza to see if the underside is golden brown. If it is your pizza is ready. If the underside is still pale but the toppings are beginning to brown too much, cover the top with foil.
There you have it. You don't need anything else to make this a complete meal. Well okay - maybe a beer.
Dee Power is the author of several nonfiction books. She loves to eat and to cook Healthy Food Recipes Her hobbies include easy gardening, jewelry, and reading.
Article Source: http://EzineArticles.com/?expert=Dee_Power
Author: Dee Power
Nothing says lovin like something from the oven and this classic Italian Pizza says it very well. Bright red rich tomato sauce, redolent with the scent of fennel seed, basil, and garlic serves as the base. Topped with sausage, spinach, onions, artichokes, and covered with creamy mozzarella cheese.
Use purchased pizza dough, or make your own.
Add one package of dry yeast to a cup of warm, but not hot water, with a pinch of sugar, let set about five minutes.
Sift, okay truth be told I never sift, but all the cookbooks say you should. I just measure and dump. Dump 3 level cups of white flour into a bowl. Make a well in the center of the flour. Add 2 tablespoons virgin olive oil and the yeasty water. Stir with a spoon until the dough becomes too stiff for the spoon. Then incorporate the rest of the flour using your hands.
Knead for 10 minutes. Kneading seems like a magic trick but it's not. Pat the dough into a ball. Take the heel of your palm and press down on one side of the ball squishing it out the other side. Give the dough a quarter turn and push down with the palm of your hand and squish. Fold back the squished side into the ball. Give a quarter turn and continue. That' s pretty much all you need to know. Time the kneading because it seems that 10 minutes takes forever. And you knead a well needed dough (that was a pun.)
Place dough in a bowl that has been wiped with olive oil. Take a good look at the size of the ball of dough. Cover with a clean kitchen towel. Let the dough rise in a warm place until it has doubled in size. That's why you had to look at it, so you know it's doubled.
When it's doubled divide into two equal pieces. Roll out one piece the size of a 12 inch circle and place in a pan lightly rubbed with olive oil. A cookie sheet works as well as a pizza pan. Spread with tomato sauce then raw spinach, onions, red peppers, mushrooms, or whatever other veggies you like. Top with cooked Italian sausage, ground beef, ham, or other meats. Veggies can be raw but meats should be cooked. Top with cheese.
Do the same thing with the other piece of dough but vary the toppings if you like.
If you prefer a thin crispy crust bake immediately in an oven that has been preheated to 425 degrees. If you like a thicker crust, let the pizza rest in a warm place for about 30 minutes. The dough will rise again giving you a chewier crust.
Pizza should bake about 20 minutes. Gently lift up the pizza to see if the underside is golden brown. If it is your pizza is ready. If the underside is still pale but the toppings are beginning to brown too much, cover the top with foil.
There you have it. You don't need anything else to make this a complete meal. Well okay - maybe a beer.
Dee Power is the author of several nonfiction books. She loves to eat and to cook Healthy Food Recipes Her hobbies include easy gardening, jewelry, and reading.
Article Source: http://EzineArticles.com/?expert=Dee_Power
Chili Cottage Cheese
Author: Wahi S
Hmm.... This is yummy! You can eat it as it is or mix it with roti's or rice or bread. The best part is that you can add you own feel to it every time you make it.
Cut the cottage cheese in different shapes, Vary the amount of sauces and sugar you use to get a different taste, Decorate it with ingredients that are not mentioned.
Cornflour - 1.5Tbsp
Flour - same as cornflour
Salt -To taste
Cottage Cheese 150 grms
Tomato Sauce - depends on your taste, for me, I'll take 2 tbsp initially and add on for more taste, if needed
Chili Sauce - depends on your taste and the spiciness of the chili sauce you use. I'll take 1 tbsp
Soy Sauce - Be on the safe side and take 2 tbsp and add on if you need more color or taste
Chillies (green / red) - 3-5 depending on the spiciness of the chillies
Garlic - optional and a pinch full
Capsium - as many as you like, don't overdo it though!
Vinegar - 1/2 tbsp
Sugar - to taste
Pepper - to taste
Water - 3-4tbsp
Mix first three ingredients together with water. This is to coat the cottage cheese. So make sure that the batter does not turn too watery or too thick.
Cut the cottage cheese in shapes you like. The size should be bite sized. Coat it with the batter prepared earlier and deep fry thill golden brown.'
Keep aside
In a separate pan, heat oil (as required) and fry the chillies and the garlic. Toss in the capsicum.
Add a pich of salt, pepper and sugar. Top it up with the sauces and vinegar.
Add in the cottage cheese to mix with the sauces.
Add in some coriander leaves for the color and the aroma.
Serve hot.
Article Source: http://EzineArticles.com/?expert=Wahi_S
Hmm.... This is yummy! You can eat it as it is or mix it with roti's or rice or bread. The best part is that you can add you own feel to it every time you make it.
Cut the cottage cheese in different shapes, Vary the amount of sauces and sugar you use to get a different taste, Decorate it with ingredients that are not mentioned.
Cornflour - 1.5Tbsp
Flour - same as cornflour
Salt -To taste
Cottage Cheese 150 grms
Tomato Sauce - depends on your taste, for me, I'll take 2 tbsp initially and add on for more taste, if needed
Chili Sauce - depends on your taste and the spiciness of the chili sauce you use. I'll take 1 tbsp
Soy Sauce - Be on the safe side and take 2 tbsp and add on if you need more color or taste
Chillies (green / red) - 3-5 depending on the spiciness of the chillies
Garlic - optional and a pinch full
Capsium - as many as you like, don't overdo it though!
Vinegar - 1/2 tbsp
Sugar - to taste
Pepper - to taste
Water - 3-4tbsp
Mix first three ingredients together with water. This is to coat the cottage cheese. So make sure that the batter does not turn too watery or too thick.
Cut the cottage cheese in shapes you like. The size should be bite sized. Coat it with the batter prepared earlier and deep fry thill golden brown.'
Keep aside
In a separate pan, heat oil (as required) and fry the chillies and the garlic. Toss in the capsicum.
Add a pich of salt, pepper and sugar. Top it up with the sauces and vinegar.
Add in the cottage cheese to mix with the sauces.
Add in some coriander leaves for the color and the aroma.
Serve hot.
Article Source: http://EzineArticles.com/?expert=Wahi_S
Egg Roll Recipes
Author: Joseph Devine
Who doesn't like egg rolls? If you go to a Chinese restaurant, you may wonder how they make such great egg rolls. Well why sit there wondering, when you can make your own in your very own kitchen, anytime you want!
Before you being you should be aware that making egg roles is complicated, but not impossible. It is a different skill base if you are not used to making Asian type food.
Here is a great recipe to try:
Asparagus Egg Rolls with Hollandaise Sauce
This is a great recipe! Do not be put off by the odd combination of ingredient, these are great. First you need about forty pieces of asparagus, eight pieces of Menlo egg roll wrappers, salt and pepper, two teaspoons, of shallots, red wine vinegar, and canola oil, one egg, some mint, chervil, and cilantro, and canola oil for the frying pan. This is for the egg roll out and inside. For the Hollandaise sauce you need two egg yolks, two tablespoons of water, a pound of butter, two teaspoons of lemon zest, and a teaspoon of cayenne pepper.
First, take a very large pan and boil your asparagus until done. Make sure to put in a lot of salt while boiling, so that the asparagus will take on that very salty flavor. After they are cooked, put them immediately into the refrigerator to cool. While they cool you need to place the shallots in the vinegar, sprinkling the oil on top. To make this is well mixed, whisky with a fork.
Next, separate your egg roll sheets and wrap the asparagus in each one. Then fry them at a very hot temperature until they become golden and look like regular egg rolls. Spread the vinegar mixture on top of them when finished.
To make the Hollandaise sauce, there is nothing special about this kind for egg rolls. If you have a favorite recipe to make it, you can definitely substitute it.
This is a great recipe to surprise your friends and family, they may even ask where you get your take out from!
If You Are Interesting in More Recipes
If you would like more information on egg roll recipes, other Asian cuisine, or cooking tips in general, visit www.cdkitchen.com today! Make your cooking repertoire more dynamic and interesting by adding new skills to your cupboard.
Article Source: http://EzineArticles.com/?expert=Joseph_Devine
Who doesn't like egg rolls? If you go to a Chinese restaurant, you may wonder how they make such great egg rolls. Well why sit there wondering, when you can make your own in your very own kitchen, anytime you want!
Before you being you should be aware that making egg roles is complicated, but not impossible. It is a different skill base if you are not used to making Asian type food.
Here is a great recipe to try:
Asparagus Egg Rolls with Hollandaise Sauce
This is a great recipe! Do not be put off by the odd combination of ingredient, these are great. First you need about forty pieces of asparagus, eight pieces of Menlo egg roll wrappers, salt and pepper, two teaspoons, of shallots, red wine vinegar, and canola oil, one egg, some mint, chervil, and cilantro, and canola oil for the frying pan. This is for the egg roll out and inside. For the Hollandaise sauce you need two egg yolks, two tablespoons of water, a pound of butter, two teaspoons of lemon zest, and a teaspoon of cayenne pepper.
First, take a very large pan and boil your asparagus until done. Make sure to put in a lot of salt while boiling, so that the asparagus will take on that very salty flavor. After they are cooked, put them immediately into the refrigerator to cool. While they cool you need to place the shallots in the vinegar, sprinkling the oil on top. To make this is well mixed, whisky with a fork.
Next, separate your egg roll sheets and wrap the asparagus in each one. Then fry them at a very hot temperature until they become golden and look like regular egg rolls. Spread the vinegar mixture on top of them when finished.
To make the Hollandaise sauce, there is nothing special about this kind for egg rolls. If you have a favorite recipe to make it, you can definitely substitute it.
This is a great recipe to surprise your friends and family, they may even ask where you get your take out from!
If You Are Interesting in More Recipes
If you would like more information on egg roll recipes, other Asian cuisine, or cooking tips in general, visit www.cdkitchen.com today! Make your cooking repertoire more dynamic and interesting by adding new skills to your cupboard.
Article Source: http://EzineArticles.com/?expert=Joseph_Devine
Sunday, February 1, 2009
Popcorn Recipes
Author: Joseph Devine
Popcorn, first invented when the Native Americans would cook corn over their hot campfires, soon to be enjoyed by the pilgrims who came across the Atlantic on the Mayflower. Popcorn has been around for a while, but very few people decide to experiment with this versatile food. It is a vegetable that can be cooked for dessert or a salty treat, and best of all, it goes with everything.
Here are three great popcorn recipes that you can try on a bored evening or experiment for a party you are throwing. Try all of them to see which you like the most:
--Bacon-Cheese Popcorn Recipe
--Beach Party Popcorn Recipe
--Chocolate Caramel Popcorn Recipe
Bacon-Cheese Popcorn
If you want to try a filling, salty type of popcorn this is a great one. It combines three of the most delicious ingredients on the planet, bacon, cheese, and popcorn! You will need four quarts of popped popcorn, a half cup of melted margarine, a half teaspoon of seasoned salt, Hickory-smoked salt, and bacon bits, as well as a half cup of grated American cheese. Because popcorn is only really good when it's hot you need to work fast. Make the popcorn and when its done pour the margarine over the top, sprinkle the rest of the ingredients in and constantly toss so that everything is mixed well.
Beach Party Popcorn
For this type of popcorn you will need a third cup of butter or margarine, a teaspoon of soy sauce, a drop of hot pepper sauce, two quarts of popped popcorn, two cups of seasoned snacks, and a half ounce of bacon-onion dip. Making these dishes is all about tossing the ingredients with the warm popcorn-this recipe is no different.
Chocolate Caramel Popcorn
For those of you with a sweet tooth, try this. You need two large boxes of some kind of crunch-n-munch, and a pound of dark chocolate. Spread the crunch-n-munch onto a large cookie sheet, lined with wax-paper. Melt the chocolate over this and then spread the popcorn on top. You can let this sit for a bit and serve, of if you want a harder snack, put it in the refrigerator and serve later. This keeps for a while and is a great snack for your friends and family!
For More Information
If you would like information of other popcorn recipes, other recipes, or fun cooking tips visit http://www.cdkitchen.com today!
Article Source: http://EzineArticles.com/?expert=Joseph_Devine
Popcorn, first invented when the Native Americans would cook corn over their hot campfires, soon to be enjoyed by the pilgrims who came across the Atlantic on the Mayflower. Popcorn has been around for a while, but very few people decide to experiment with this versatile food. It is a vegetable that can be cooked for dessert or a salty treat, and best of all, it goes with everything.
Here are three great popcorn recipes that you can try on a bored evening or experiment for a party you are throwing. Try all of them to see which you like the most:
--Bacon-Cheese Popcorn Recipe
--Beach Party Popcorn Recipe
--Chocolate Caramel Popcorn Recipe
Bacon-Cheese Popcorn
If you want to try a filling, salty type of popcorn this is a great one. It combines three of the most delicious ingredients on the planet, bacon, cheese, and popcorn! You will need four quarts of popped popcorn, a half cup of melted margarine, a half teaspoon of seasoned salt, Hickory-smoked salt, and bacon bits, as well as a half cup of grated American cheese. Because popcorn is only really good when it's hot you need to work fast. Make the popcorn and when its done pour the margarine over the top, sprinkle the rest of the ingredients in and constantly toss so that everything is mixed well.
Beach Party Popcorn
For this type of popcorn you will need a third cup of butter or margarine, a teaspoon of soy sauce, a drop of hot pepper sauce, two quarts of popped popcorn, two cups of seasoned snacks, and a half ounce of bacon-onion dip. Making these dishes is all about tossing the ingredients with the warm popcorn-this recipe is no different.
Chocolate Caramel Popcorn
For those of you with a sweet tooth, try this. You need two large boxes of some kind of crunch-n-munch, and a pound of dark chocolate. Spread the crunch-n-munch onto a large cookie sheet, lined with wax-paper. Melt the chocolate over this and then spread the popcorn on top. You can let this sit for a bit and serve, of if you want a harder snack, put it in the refrigerator and serve later. This keeps for a while and is a great snack for your friends and family!
For More Information
If you would like information of other popcorn recipes, other recipes, or fun cooking tips visit http://www.cdkitchen.com today!
Article Source: http://EzineArticles.com/?expert=Joseph_Devine
Traditional Coffee Cake Recipes
Author: Katya Coen
As with many other treats, coffee cake has evolved throughout the years. Nowadays, coffee cakes have been combined with a variety of fruits and ingredients, such as sour cream or banana walnut. However, one of the best coffee cake recipes remains to be the traditional cinnamon coffee cake. Here's how to make one.
Before starting with the actual coffee cake recipe, you should first gather the necessary ingredients. These include:
5-6 cups of flour
2 eggs
6 tbsps of butter
2 cups of sugar
3 tsps of cinnamon
4 tsps of bulk yeast
1 tsp of salt
a cup of cooking oil
warm water
Bundt-type cake pan
When you've already gathered the materials, you are now ready to start making your cake using your traditional coffee cake recipe. First, dissolve the yeast in 2 cups of warm water. Let it stay for several minutes. Next, add a cup of sugar, a teaspoon of salt and the cooking oil. Make sure you mix these ingredients well.
The next step is to add the 2 eggs to the mixture. Beat the batter until the eggs are completely blended in. Next, slowly add the flour. Start with a cup of flour and mix it until the texture is smooth. Do this with every cup of flour. When all the flour has been added, stir the mixture until the batter becomes sticky. Then, let the mixture stand for about 20 minutes.
While waiting for the 20 minutes to finish, start on the glaze. The glaze will give the coffee cake the right flavor. Melt 6 tablespoons of butter, and mix the 3 teaspoons of cinnamon and a cup of sugar together.
After the 20 minutes are up, get small portions of the batter. Roll these portions into small balls in between your palms. Dip these balls into the melted butter and cover it with the cinnamon sugar glaze. Next, lubricate the Bundt-type cake pan with a dab of cooking oil. Put the balls onto the lubricated pan. Finally, place the balls into the oven at 350 degrees for approximately 40 minutes.
During this 40 minutes, you can start brewing your coffee, so that you can have it ready by the time the coffee cakes are done.
After 40 minutes, take the pan out of the oven. Arrange the cakes and add some garnishing. You can also stick toothpicks on the cakes or even add icing or syrup. Voila! You now have your very own homemade coffee cakes! These are perfect for midday coffee breaks. Try this simple coffee cake recipe, and share it with your friends!
Katya Coen provides details on the best coffee cake recipes for Coffee Cake Recipes 101 - your online guide to a variety of coffee cake recipes!
Article Source: http://EzineArticles.com/?expert=Katya_Coen
As with many other treats, coffee cake has evolved throughout the years. Nowadays, coffee cakes have been combined with a variety of fruits and ingredients, such as sour cream or banana walnut. However, one of the best coffee cake recipes remains to be the traditional cinnamon coffee cake. Here's how to make one.
Before starting with the actual coffee cake recipe, you should first gather the necessary ingredients. These include:
5-6 cups of flour
2 eggs
6 tbsps of butter
2 cups of sugar
3 tsps of cinnamon
4 tsps of bulk yeast
1 tsp of salt
a cup of cooking oil
warm water
Bundt-type cake pan
When you've already gathered the materials, you are now ready to start making your cake using your traditional coffee cake recipe. First, dissolve the yeast in 2 cups of warm water. Let it stay for several minutes. Next, add a cup of sugar, a teaspoon of salt and the cooking oil. Make sure you mix these ingredients well.
The next step is to add the 2 eggs to the mixture. Beat the batter until the eggs are completely blended in. Next, slowly add the flour. Start with a cup of flour and mix it until the texture is smooth. Do this with every cup of flour. When all the flour has been added, stir the mixture until the batter becomes sticky. Then, let the mixture stand for about 20 minutes.
While waiting for the 20 minutes to finish, start on the glaze. The glaze will give the coffee cake the right flavor. Melt 6 tablespoons of butter, and mix the 3 teaspoons of cinnamon and a cup of sugar together.
After the 20 minutes are up, get small portions of the batter. Roll these portions into small balls in between your palms. Dip these balls into the melted butter and cover it with the cinnamon sugar glaze. Next, lubricate the Bundt-type cake pan with a dab of cooking oil. Put the balls onto the lubricated pan. Finally, place the balls into the oven at 350 degrees for approximately 40 minutes.
During this 40 minutes, you can start brewing your coffee, so that you can have it ready by the time the coffee cakes are done.
After 40 minutes, take the pan out of the oven. Arrange the cakes and add some garnishing. You can also stick toothpicks on the cakes or even add icing or syrup. Voila! You now have your very own homemade coffee cakes! These are perfect for midday coffee breaks. Try this simple coffee cake recipe, and share it with your friends!
Katya Coen provides details on the best coffee cake recipes for Coffee Cake Recipes 101 - your online guide to a variety of coffee cake recipes!
Article Source: http://EzineArticles.com/?expert=Katya_Coen
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