COOKING BLOG FOR THE NEW CHEF

KFC Coleslaw Recipe

2009-03-31T00:25:00.000-07:00

Author: Ashley Boynes

There's coleslaw, then there's KFC Coleslaw. What's the secret? That's what I wanted to know, especially as I was planning a huge family reunion - summer picnic-style! I tried calling KFC, emailing, perusing their website, and simply could not find the secret recipe for the KFC Coleslaw. I'd made coleslaw before - but in the sake of being honest, it certainly isn't my area of expertise.

Ordering in "catered" coleslaw from the local small-town supermarket seemed impersonal, and asking one of my guests to make it was out of the question. Everyone had already volunteered to contribute a lot, and I was stuck with the rest. Coleslaw, so it seems, is a staple at summer picnics and parties in general, so I couldn't just leave it out. I wanted my family reunion to be the best in recent memory - and to be the best, I had to have the best - that included KFC Coleslaw!

Unfortunately, I was on a budget, and to order the amount of coleslaw I'd need for the picnic from the local KFC (which, mind you, was not very "local" at all - quite a hike!) was simply not feasible. I live in a small town, and we have a real "do-it-yourself" mentality. So, I consulted with a friend, who informed me that there IS a way!

I never thought in a million years to order a "secret recipe" cookbook, but there it was! My family dove into that coleslaw and the whole reunion went off without a hitch. The memories are priceless, and my secret is safe! The whole clan thought it was authentic KFC Coleslaw! I swear it - they didn't know the difference, and you wouldn't either! Who would have thought that making your own "KFC" coleslaw would be so easy? Some things really are too good to be true!

Here's a small sample of what you'll find in the cookbook, the recipe for KFC Coleslaw:

Ingredients

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice

Directions

1. Cabbage and carrots must be finely diced.
2. (I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

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Indian Cuisine: Murgh Makhani (Butter Chicken)

2009-03-31T00:23:00.000-07:00

Author: Eshwarya Patel

Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the 'Murgh Makhani', the delicious Indian version of Butter Chicken.

'Murgh Makhani' is an authentic Indian dish, which is now popular as 'Butter Chicken' in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named 'Moti Mahal', located in a small place called 'Daryaganj' in the heart of Delhi. Although the basic recipe of 'Murgh Makhani' remains same, the actual flavor differs from restaurant to restaurant in India and abroad.

Served with steamed rice, 'naan', 'roti', or 'parathas' (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.

Here is a detailed recipe for this popular Indian dish:

Ingredients:

For Chicken Marinating:

- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color

For Chicken Gravy:

- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste

For Garnishing:

- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped

Recipe:

1) Make small cuts in the chicken pieces.

2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.

3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).

4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.

5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.

6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.

7) Add the whipped cream and cook on low flame for 5-7 minutes.

8) Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.

9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.

10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a 'tandoori roti' or a 'naan'. You can also serve it with rice.

If you would like to learn Over 700 interesting Indian Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking.

Article Source: http://EzineArticles.com/?expert=Eshwarya_Patel

Broccoli Chicken Casserole

2009-03-31T00:21:00.000-07:00

Author: Alisa Goldenberg

This casserole is just wonderful, it is easy to make and clean up is a breeze. The cheese, broccoli and chicken are enhanced by the stuffing. I served this for dinner last night and it was such a hit that I didn't have any leftovers and the kids were asking me to make it again.

For easy cleanup make sure to use a glazed baking dish or a casserole dish specifically. The glaze on the casserole dish helps keep the food from sticking and caking onto the pan. I've found that the white casserole dishes that come with a glass lid are the best to use. There are many manufactures of these dishes but remember you get what you pay for.

Ingredients:

* 4 skinless, boneless chicken breast halves.
* 1 pound broccoli florets, cooked.
* 1 (10.75 ounce) can of condensed cream of mushroom soup.
* 1 Table spoon mayonnaise.
* 1 Cup shredded Cheddar cheese.
* 1 Cup dry stuffing mix.

Directions:

1. Preheat oven to 350 degrees F.
2. Boil the chicken until tender and shred or cut into bite size pieces.
3. Steam the broccoli until crisp but tender.
4. In a small bowl mix together the soup and mayonnaise. Set aside.
5. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture and cheese.
6. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

I also spice up the dish by adding chopped onions to the ingredients or even the dried onions you can buy in a can. It just gives it that extra little kick.

Alisa Goldenberg is a recent transplant to Canada and loves to cook. She will create dishes and "test" them on her family and friends. She has created http://www.thymeforchickenrecipes.com to share these recipes with the world. These recipes are compiled from family, friends and old favorites. Please contact Alisa if you have any questions, would like to request more information or a recipe.

Article Source: http://EzineArticles.com/?expert=Alisa_Goldenberg

Chicken Wrap Recipe

2009-03-19T03:56:00.000-07:00

Author: John J. James

Chicken wrap recipes are quick to make and enjoyed by the young and the old alike. There are different types of recipes, which you can prepare with chicken, and the famous chicken wrap is one of them. Chicken wrap recipes can be prepared in number of ways depending on the region. The Thai chicken wrap is one of the famous recipes all the chicken lovers would like to have. It is easy to prepare and tastes simply delicious!

Ingredients for preparing Thai Chicken Wrap Recipe

- 6 ounce or 3 medium size chicken Breasts
- One tablespoon grill seasoning
- One tablespoon vegetable oil and
- One tablespoon soy sauce

For Salad

- Half cucumber which is seedless, peeled, thinly sliced and halved lengthwise
- Two cups of fresh bean sprouts
- Three scallions sliced
- Three tablespoon of mint leaves finely chopped
- Two tablespoons of white vinegar
- Two teaspoons of sugar
- One tablespoon of sesame seed
- One cup carrots shredded
- 12 basil leaves chopped and
- Salt

To make Spicy Peanut Sauce

- 12 inch four flour tortilla wraps
- Two tablespoons of vegetable oil
- 1/4th teaspoons of cayenne pepper
- One tablespoons of white vinegar
- Two tablespoons of soy sauce
- 1/4th cup chunky peanut butter (if it was in the refrigerator for longer period soften it in the microwave)

Initially heat the grill pan over the heat, toss chicken breasts with oil and soy sauce, and grill it for six minutes until either side of the chicken turns brown. In a bowl mix carrots, basil leaves. Mint leaves, scallions, sprouts, sesame seeds and cucumber with generous sprinkle of vinegar and sugar. Season this mixture of salad by adding salt to taste. Beat peanut butter, cayenne pepper, vinegar and soy sauce together and then add vegetable oil. Cook the chicken on the angle and toss it with herbs and veggies. Heat or cook tortillas for about 15 seconds on either side in a nonstick skillet on medium heat. Pile veggies and chicken in the wraps and sprinkle the spicy peanut sauce generously before rolling and wrapping. Always serve this recipe hot so that it tastes delicious.

So, the famous Thai Chicken Wrap recipe is ready. You must know that there are number of different ways of preparing chicken wrap recipe and it usually depends on which region you belong to. Thai chicken wrap is liked by almost everyone all over the world. One of the main reasons for this is due to its crispy and crunchy taste that makes your mouth water. This recipe has all the ingredients from chicken to vegetables and vinegar to spicy peanut sauce. You can customize this recipe and prepare your own with few changes depending upon your taste. Some of them use milk, coconut flakes and cooked rice while others use onion, tomato, garlic, lettuce, and Worcestershire sauce to prepare a different type of Chicken wrap recipe. Make your own version of chicken wraps and impress your loved ones with your culinary skills!

I am John James from chickenceasarwraps.com and I am an expert on Cooking. I hope this article gives you a good start on the easy to make wraps. I have written a lot more advice on Chicken Wrap Recipes and tips on Cooking

Article Source: http://EzineArticles.com/?expert=John_J._James

Pork Tenderloin With Asparagus and Quinoa

2009-03-19T03:55:00.000-07:00

Author: Gregory Anne Cox

Pork Tenderloin is one of my favorite easy-to-cook proteins. It lends itself to all sorts of flavor profiles and requires only that I sear it and put it in a preheated oven for 30 minutes. In the summer I'll par cook them on the grill and finish them in the oven.

Of course if ginger and sesame aren't what you are in the mood for how about garlic and herb or honey mustard? You need only reach for bottled dressing and a ziplock bag and voila-your pork is marinating.

Ingredients
2 pork tenderloins, about 1.5 pounds
1 Cup Ken's Ginger Sesame Dressing
1 ziplock bag
2 Tbls. olive oil for searing

1.5 Cups of Quinoa
3 Cups stock or water

1.5 lbs of fresh asparagus
2 med. Carrots

Method
1. Marinate the pork tenderloins with the dressing overnight. I use ziplock bags to keep it neat.
2. When it's time too cook pre-heat the oven to 375°.
3. Heat the olive oil til very hot but not smoking and sear the meat.
4. Avoid the temptation to turn the meat too early. For best flavor you want a nice rich brown color on all sides.
****When you marinate with something that has sugar, such as most dressings, the sugar will get dark very quickly. Keep an eye on it.
5. Once it's browned on all sides transfer the meat to a pan with a rack so it can roast evenly. If you don't have a rack, use a few carrots or slices of onion to keep the meat off the bottom of the pan.
6. Cook for about 30 minutes or until the internal temperature is 145°.

Quinoa
Make this according to the package directions which is generally a 2 to 1 ratio of liquid to grain. Season the liquid with salt or other seasoning. It takes only about 15 minutes and should be cooked on a very low flame as it is delicate and doesn't stand up to over cooking.

Carrot Curls
In the photo you'll see some carrots strips. These are as easy as peeling down the length of the carrot to produce strips. I blanched these in some chicken stock for about 2 minutes.

Asparagus
Reheat your blanched asparagus in olive oil or butter. Season with salt and pepper or steam.

Want more great recipes for the kitchen and for life? Stop by the Midlife With A Vengeance blog and see what's new. http://midlifewithavengeance.com

Article Source: http://EzineArticles.com/?expert=Gregory_Anne_Cox

Creme Brulee Recipe

2009-03-19T03:51:00.000-07:00

Author: John J. James

Burnt cream is the English term given to the Easy Crème Brulee Recipe which is a French term. Brulee is a word refers to the custard like dish which has a glaze of sugar finished over it. This simple and easy Crème Brulee Recipe is in fact a typical dish prepared by using soft custard with caramel sugar. It is first cooked and then cooled gradually. A small quantity of caramel sugar is being sprinkled over the custard, which is kept for cooling. The sugar is being caramelized by using the small torch or keeping below the broiler. This famous classic custard takes over its delicate aroma from the easy combination of eggs and cream.

Traditionally, this easy Crème Brulee recipe doesn't make use of any extra flavorings like vanilla. However, this popular recipe is extremely tested on the actual cause of this tasty dish. This old and famous recipe of Crème Brulee which dates back to the year 1909 has several opinions on where it came from England, Spain or France. However, it was normally taken from the popular Book of Ocklye Cookery and is among one of the best and Easy Crème Brulee Recipe you can find in the world. It actually comes from the tribes over at the Connoisseur Sleuth and is not just simple but also remarkable.

Since, this remarkable and delicious recipe of Crème Brulee is prepared in the original French style it is quite simple to cook and is delicious to taste. People around the world, especially in Europe love this particular dish to have during their dinner time. By the way, below you will find the easy method of preparing the Crème Brulee Recipe.

Ingredients you need include:

• 1 ¼ cups of light cream
• 1 ¼ cups of heavy cream or
• 2 ½ cups of heavy cream
• ¼ cup of superfine granulated sugar and
• 4 bigger size egg yolks

Initially, mix both the creams in a pan and boil it for about half an hour. Then pour this cream into the egg yolks immediately and whisk. Put this mixture back into the same pan and cook, however do not allow this mixture to boil. Stir this mixture till it gets thick. Next, pour this mixture into one of the baking dishes and keep it in the refrigerator overnight. Two hours prior to having your meal sprinkle the granulated sugar on the chilled cream and later place it beneath the broiler to preheat on a maximum temperature.

The granulated sugar will caramelize to a smooth and brownish color. Later, place this dish in the grill in order to get an even effect. You have to remember that this step has to be done immediately after the sugar is caramelized so that the custard cream remains cool and firm with crispy brown color. Custard in the dish is referred to the thick cream and its sweetness is eventually results from the crispy sugar which is caramelized. Serve this dish chilled and enjoy your dinner.

I am John James from cremebruleerecipe.org and I am an expert on Cooking. I hope this article gives you a good start how to prepare a easy dessert like Creme Brulee, I have written a lot more advice on Easy Creme Brule Recipe and tips on Cooking

Article Source: http://EzineArticles.com/?expert=John_J._James

Cajun Chicken and Sausage Gumbo

2009-02-15T04:44:00.002-08:00

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

Cajun Red Beans & Rice

2009-02-15T04:44:00.001-08:00

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

Creamy Tomato Soup With Dill

2009-02-15T04:38:00.000-08:00

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

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Classic Italian Pizza

2009-02-09T01:09:00.000-08:00

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

Chili Cottage Cheese

2009-02-09T01:07:00.000-08:00

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

Egg Roll Recipes

2009-02-09T01:05:00.000-08:00

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

Popcorn Recipes

2009-02-01T03:03:00.000-08:00

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

Traditional Coffee Cake Recipes

2009-02-01T02:58:00.000-08:00

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

Macaroni and Cheese

2009-01-26T05:05:00.000-08:00

Author: Joseph Devine

Macaroni and cheese in the year 2009 is making a come back, not only on food networks around the country but in the everyday homes of citizens like you and me. One might ask why this basic food is making its way back into fashion, but really it is simple. Macaroni and cheese is one of those foods that everyone loves, no matter what, and is a food that is easy to experiment with. You can have your basic Mac and cheese out of the box, or you can make a gourmet dish to impress your friends and family.

Here are two interesting macaroni and cheese recipes to try out:

- Spiffed-up Mac and Cheese Recipe

- Crispy Macaroni and Cheese Recipe

Spiffed-up Mac and Cheese

This recipe is for those who want to experiment with this dish, but also want it recognizable to the original. You will need a box of macaroni and cheese (any brand), a third cup of diced onion, two teaspoons of chives, a third of a cup of Gorgonzola crumbled cheese,, one egg, a third cup of bread crumbs, and two teaspoons of butter. You will first need to preheat your oven to 350F as you cook the macaroni and cheese as directed on the box. You also need to sauté the onions in butter until soft and brown, add the chives, cheese and egg. Once everything is cooked, pour it all into a loaf pan and bake for about half an hour.

Crispy Macaroni and Cheese

This crispy macaroni and cheese recipe is great, because it incorporates many different types of flavor into the old recipe. You will need a can of cream of mushroom soup (again, any brand), a half cup of milk, a half a teaspoon of mustard, a dash of black pepper, three cups of elbow pasta, two cups of grated sharp cheddar cheese, and a can of fried onions. With these ingredient, you make a thick soup and pour into casserole dish and bake it for about 20 minutes at 375-400F.

Macaroni and cheese is a great dish that does not just have to be for kids. Try your own mixture or use these recipes to add a little home comfort to your cooking.

For More Information

If you would like more macaroni and cheese recipes, other recipes, or more cooking tips, visit www.cdkitchen.com today!

Joseph Devine

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Garlic Shrimp

2009-01-26T05:02:00.000-08:00

Author: Tami Glover

Shrimp is probably America's favorite shellfish. There is noting like the taste of hot shrimp dipped in garlic butter. Mmmm good. For most of us unless we live next-door to a shrimper or within shouting distance of the docks, we can be certain that the shrimp purchased has been frozen. It is a health issue. Fresh shrimp is highly perishable but they freeze perfectly and better than most other shellfish. When you see it in the store it has been thawed for retail sale. It's best to purchase thawed shrimp on the day it's to be served, and avoid any efforts at re-freezing. Have the shrimp wrapped with ice at the market and keep it on ice until cooking time.

Shrimp can be prepared in a few different ways. A shrimp can be prepared with the shells on, or shelled and deveined before cooking. The vein of jumbo or extra-large shrimp is dark and may contain grit so it should be removed. It can be removed with a special tool or the point of a sharp knife. In smaller shrimp, it's a matter of personal preference, and usually not worth the trouble. I will give you a little trick. (If the vein is not dark, it is clean anyway)

The biggest rule with shrimp is do not overcook. Shrimp are finished when they turn pinkish. If you overcook they will become tough. Always cook the minimum amount of time specified in a recipe and watch closely. Here is one of my favorites and it is easy to cook.

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

Ingredients:

* 1/3 cup butter

* 1 1/2 to 2 pounds large shrimp, peeled and deveined

* 4 to 6 medium cloves garlic, crushed and minced

* 1/3 cup chopped fresh parsley

* 2 to 3 tablespoons lemon juice

* salt, to taste

Preparation:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.

Serves 4.

I am a local chef in Chicago and I love to cook. You can visit my site at http://americanbaking.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Tami_Glover

Custard Recipe

2009-01-24T03:22:00.001-08:00

Author: Shuvojit Dasgupta

There are various mouthwatering desserts which once served on your pallet lets you craving for more. One of the most popular desserts quite popular around the world for its sumptuous taste is the custard. There are varieties of custard dishes which have attained tremendous popularity for their genuine taste, smell and origin. There are various ingredients which goes into the making of a truly lip smacking custard dish and each of them stands out for their unique differences.

Generally, custards are made over a range of preparations with the usage of milk and eggs. A mix of egg yolk, sugar, vanilla and cream makes an enticing custard dish which you can savour with your friends and family. A special trait about custards is that they are cooked in various countries around the world starting from the West to the East.

If we delve into the history of custard and its first preparations, England features as the first name as its origin traces back to the fourteenth century. The English are quite popular for their superb variety of cuisines and nobody can ignore the custard for its amazing taste. The various flavours of each custard dish is so expansive in terms of variety that a book can easily be written about them. A custard gradually thickens after heating and then its taste can be enjoyed to the best of its limit.

A custard dish may also vary with relation to thickness as it can be served as a sauce filling and also as a blancmange. But though it's a foregone conclusion that all custards are sweet, it is not a true fact. The Japanese tend to savour custards which are not exactly sweet in taste. Some of the most popular varieties of custard are the plain custard, fruit custard and chocolate cream custard. A very easy way of making a chocolate cream custard dish is provided below:

Ingredients: ½ cup of chocolate in grated form

¼ sugar cup

Eggs (4)

Milk (2 Cups)

In order to make this exclusive chocolate custard dish, the chocolate chunks have to be melted in hot water. The milk has to be added, mixed well and put on the fire to be boiled. The sugar and the eggs have to be then mixed together. The milk and the chocolate have to be blended thoroughly. The entire dish has to be baked and served hot.

Shuvojit Dasgupta is a contributed writer for Batchmates.com the largest Alumni portal in India. With his research work and articles he has added an additional edge to the entertainment e-magazine BM Times. His articles reach to millions of readers every day which are varied in subjects.

Article Source: http://EzineArticles.com/?expert=Shuvojit_Dasgupta

Chicken Pot Pie Recipe

2009-01-24T03:21:00.001-08:00

Author: Carolyn Larson

Isn't it funny that when you do not think your paying attention, you realize one day that you really did? For some reason I never gave it any thought that I did not know how to cook, I just knew that I did. Before my mom passed away, I really had not done much cooking, mostly just heated things up when I was hungry. But when she passed away I found that I just knew how to cook. I guess I really was paying attention when I was in the kitchen with her all that time.

Anyway I have just a Chicken Pie recipe that I would like to share, I hope you try it and I hope you like. It pretty easy. If you don't understand the recipe or have questions please send me an email and I will help.

Chicken Pot Pie

- 4 to 5 Chicken breast
- 2 boxes of Pillsbury ready made pie crust ( comes with 2 pie crust in one box)
- 1 can of cream of celery soup
- 1 can of cream of chicken and mushroom soup
- 1 small can of peas and carrots
- 1 can of diced potatoes
- 1 1/2 cans of chicken broth

Preheat oven 325 (F)

First take your Pillsbury ready made pie crust out of the fridge and let them get close to room temperature. Boil chicken breast until done, remove chicken breast from water and let cool.
Take one box of the pie crust and place both pie crust in a rectangle casserole dish, fix crust to fit flat on the bottom and up on the sides, just like a pie.

When chicken is cooled, remove skin and bones and shred into small pieces and place in casserole dish on the pis crust. Open both cans of soup, the small can of peas and carrots, the can of diced potatoes and heat up in a sauce pan, add 1 1/2 cans of broth to mixture. Heat and stir well. Don't not let boil.

When soup mixture is heat well, pour on top of chicken in the casserole dish. Take the other box of Pillsbuys pie crust, take one pie crust and cut into strips, place strips on top of chicken and soup mixture in a basket weave fashion, secure the strips to the sides of the pie crust.

Place casserole dish in the over until pie crust is light golden brown, remove from oven and let cool for about 10 minutes, serve with salad or any side dish that you want.

I hope you like this Chicken Pie. Also If you don't like the cream of chicken and mushroom soup, just use the cream of chicken, it will not change the recipe and if you don't like the peas and carrots don't add them, fix the chicken pie the way you like it, the main thing is the pie crust on the bottom the chicken and the cream of soups.

Enjoy!

I have had many home based businesses and they didn't work for me. But as I have learned over the years is that when you have a home based business, You must treat it as a business, you must get in the mind set that you are the CEO of your own business and you need to work it to make your business grow. Otherwise it won't work. So it isn't the MLM or Direct Marketing that didn't work it was you.

That can be a very hard and expensive lesson to learn. But I have learned and now I want to make sure you don't make the same mistakes I have.

Article Source: http://EzineArticles.com/?expert=Carolyn_Larson

Citrus All Year Round

2009-01-24T03:16:00.000-08:00

Author: Joseph Parish

I like to garbage garden as I call it. I will take sees that one would normally toss into the trash and plant them. The majority of the time I have a certain degree of success in growing these plants. One of them that I usually do very well with is lemons and oranges. Most citrus fruits are similar to what I am about to say.

After enjoying an orange or a lemon I will take the seeds and dry them out. Afterwards I place the seeds into a Dixie cup with some soil in it. Water it well but do not over soak the seed. Place the cup in a Ziploc baggy and sit it in a window area for some time. I generally continue to add to my Dixie cup as I eat the fruit. This provides a continuous supply of plantings.

Keep in mind that although these plants will grow fruit the fruit will be much less in abundance then if it were a tree outside. Of course you can place your trees outside in the summer time but never put them out in cold temperatures 30 degrees Fahrenheit.

Eatable landscape is one of life best pleasures and I for one do as much as I can to promote it. I have included a recipe or tow for preserving your lemons and oranges would be preserved similarly. So without any further ado let's review the recipe.

Nothing beats the taste of lemon in teas, on chicken, lamb or as an addition to soups. Just about any type of lemon can be preserved although Meyer's lemon is the fruit of choice. The most important item to keep in mind when preserving lemons is to make certain that they are completely covered with salted lemon juice. When using preserved lemons you should always rinse them off before use to remove any salty taste. You can cook with the thick peels and marinate from the pulp. If you will be using a lemon with a thick peel it can be soften by merely soaking it in lukewarm water for about three days. Change the water on a daily basis.

Ingredients

5 ripe lemons
1/4 cup of salt
Freshly squeezed lemon juice

Cut he lemons into quarters starting at the top and work down to within 1/2-inch of the bottom. Take and sprinkle the salt on the exposed flesh of the lemon and then try to reshape the fruit. Place 3 tablespoon of salt in a 1 pint Mason jar.

Pack the lemons into the jar and push them firmly to the bottom. Add additional salt and lemon Juice if needed. Keep pressing down the lemons in order to release their juices and make room for the additional lemons. In the event that the released juice is insufficient to cover the fruit you should add additional lemon juice. Leave ¼ inch of air space at the top of the jar prior to sealing it.

Now the time consuming part. Let the lemons ripen for at least 30 days in a warm location. Occasionally shake the jar to distribute the juice and salt. When it is time to use the lemons rinse them well under running water then remove any of the pulp.

An interesting note here is that you do not need to refrigerate them after opening as your persevered lemons will keep for at least a year. As an added treat I have included a fun type recipe that you can try. It is listed below.

Preserved Lemons with Bay Leaves and Cardamom

6 lemons
½ cup of kosher salt
1 tablespoon of cardamom pods
4 bay leaves
1 cup of lemon juice

Start by cutting the lemons into quarters lengthwise. You can leave the stem ends attached to them is you like. Rub the flesh of the lemons with a little of the salt. Place 2 tablespoon of salt in bottom of a quart glass jar. Next place the lemons carefully in the jar trying to alternate between the remaining salt, bay leaves and cardamom pods. Finally pour enough of the lemon juice into the jar to cover the lemons completely. Place lids on jars and let them stand for about three weeks being sure to shake the jar on a daily basis in order to distribute the salt.

These preserved lemons will keep for about 6 months in your refrigerator as long as you keep the lemon juice over them.

For more information relating to survival visit us at http://www.survival-training.info

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Cheesy Cauliflower Casserole

2009-01-14T07:35:00.000-08:00

Whatever happened to broccoli's lesser cousin? YES, I'm talking about cauliflower. It seems apparent that broccoli has made it to superstar status with all of it's health benefits and new wave recipe revival. Unfortunately, the same can't be said about cauliflower. Of course, most people have heard of cauliflower and that it can typically be steamed and served with butter; too boring for most and obviously unappealing. Another crushing blow to cauliflower's reputation are complaints about greater flatulence associated with consuming it, compared to broccoli. Well, I must say, if I were personified as a cauliflower I certainly would have low self esteem, depression, and be in definite need of a boost knowing my reputation.

Well, don't fret cauliflower! I bring renaissance to your dark ages and a rebirth to the dinner table. All kidding aside, this dish has the "Knock ya socks off" taste we all look for, while being simple to make. If you can look past it's gaseous nature (or take "Beano" for relief), this dish is certain to impress all those eating it. Give this recipe a try and make your cauliflower happy once again!

Difficulty (Scale from 1-10): 6

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

1/2 cup of olive oil
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper

Preparation

Preheat oven to 350 degrees Fahrenheit
In a skillet over medium heat add olive oil, cauliflower, onion, red pepper, and salt. Sauté briefly then cover until cauliflower becomes tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the bottom of the dish. Add egg and cheese mixture on top of cauliflower, spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or until cooked. The casserole will be cooked when the surface boils and congeals slightly.

Enjoy your meal!

About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

Article Source: http://EzineArticles.com/?expert=Peter_Alfieri

Bread Pudding With Pisco Brandy Sauce

2009-01-14T07:33:00.000-08:00

This is a recipe that has been in my family for many years. My grandmother spent some time in South America and adapted her bread pudding recipe after learning of Pisco Brandy. Pisco brandy comes from Peru. Centuries ago under Spanish control, Peru used to ship this liquor to the colonies of Spain from the port of Pisco; which eventually gave it's name to the grape brandy. Presently, great-quality pisco is full of body, bouquet, and most importantly flavor; pisco continues to be a vital element in Peruvian cuisine.

I've always regarded this recipe as rare and unique. This is the kind of dessert you can be proud of, knowing your guests have probably never had such an indulgence.

Difficulty (Scale from 1-10): 6

Serves: 6
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 45 minutes

Ingredients for Pudding
2 cups of granulated sugar
5 extra large eggs - beaten
2 cups of heavy cream
1 tablespoon of vanilla extract
1 cup of golden raisins
3 cups of cubed Italian bread (lightly packed) - allowed to stale overnight
1/4 cup (1/2 stick) salted butter

Ingredients for Sauce
8 ounces of heavy cream
3 egg yolks
2 tablespoons light brown sugar
4 ounces of Pisco brandy

Preparation of Bread Pudding
Preheat oven to 350 degree Fahrenheit
Mix together granulated sugar, eggs, cream, and vanilla in a bowl. Pour over cubed bread, then add raisins. Mix and let sit for 10-15 minutes.
In another bowl mix brown sugar and butter together.
Pour bread mixture into greased muffin tin. Sprinkle the mixture of brown sugar over the top of the bread mixture and bake for 25-35 minutes or until set. Remove from oven and cool.
Remove from tin and serve topped with Pisco brandy sauce.

Preparation of Sauce
Mix all ingredients in a basin. Set basin over a sauce pan of boiling water and whisk steadily until mixture thickens then pour over bread pudding. Serve warm or cold.

Enjoy your pudding!

About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

Article Source: http://EzineArticles.com/?expert=Peter_Alfieri

Grilled Stuffed Chicken With Olive and Caper Puree

2009-01-02T05:40:00.000-08:00

I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full flavor yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish. This recipe is sure to be a big hit with freinds or family.

Difficulty (Scale from 1-10): 6

Makes: 6 servings

Ingredients

1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food

Preparation of Chicken Breasts

Fillet each half of chicken breast, making sure not to cut completely through; this will provide a pocket for you to stuff the puree.

Preparation of Olive Caper Puree

In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better.

Stuffing and Grilling Chicken

Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks).

Enjoy your meal

Author:
Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

Brick Seasoned Grilled Chicken With Garlic and Herbs

2009-01-02T05:38:00.000-08:00

This is a great way to deep season chicken breast. The weight of the bricks forces the seasoning deep into the meat. There are only a few easy steps involved in making this tasty dish. Grill this dish inside or out, either way it will impress all those eating it.

Difficulty (Scale from 1-10): 7

Makes: 8 servings

Ingredients

4 cloves of garlic
3/4 cup (packed) fresh Italian parsley
1/4 (packed) fresh basil
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1 teaspoon of salt
1/2 - 3/4 cup of olive oil
4 boneless skinless chicken breast, cut in half
6-8 bricks wrapped in foil

Preparation of Seasoning

In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper.
Slowly add olive oil, once uniformly thick paste is attained stop adding the oil.
Taste mixture, it should be slightly salty, if not add more salt until the paste tastes slightly salty.

Preparation of Chicken

Completely coat each half breast with the newly made paste using a generous amount.
Then wrap the newly coated breast with plastic wrap, making an air-tight seal.
Wrap again with plastic wrap, so there are two independent layers of plastic wrap.
Place wrapped chicken in a flat (or very shallow) cooking pan. Place another pan on top of the pan containing the chicken.
Place as many bricks as you can on the top pan.
Note: be sure that the top pan will allow the weight of the bricks to press onto the chicken breast underneath it.
Place pans with bricks into the refrigerator for at least 8 hours and no more than 24 hours.
Remove chicken from plastic wrap and grill!

Enjoy your meal!

Author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com. Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also fetured on the TV show. Be sure to check out other recipes on the show's website.

Chocolate - Christmas Chocolate Mocha Recipe

2008-12-25T04:51:00.000-08:00

The Aztec believed that chocolate was healthy and they used it as a medicinal drink. In sixteenth century Spain, chocolate was considered a health food. Chocolate is healthy for its antioxidants and brain stimulants. A 3 1/2 oz. dark chocolate bar will provide iron, magnesium, potassium, phosphorous, copper, and calcium. Naturally I did not have to tell you that. I have not found a person yet who did not love and crave chocolate all at the same time.

I have found a wonderful chocolate mocha recipe in a book published in 2007. The book is authored by Camilla V. Saulsbury and is titled, "Enlightened Chocolate". I have taken her advice and prepared the chocolate mocha mixture in a blender in batches so we always seems to have some around. I highly recommend that you do the same and be generous this Christmas season. Pass a warm chocolate mocha mug to all of your friends and family.

Christmas Chocolate Mocha

Makes 4 Servings

1/2 cup unsweetened cocoa powder (not Dutch process)

1/2 cup packed light brown sugar

2 1/2 tablespoons instant espresso or coffee powder

1 1/2 teaspoons vanilla

pinch of salt

4 cups 1% low-fat milk

1. In a large, heavy-bottomed saucepan, combine the cocoa powder, brown sugar, espresso powder, the vanilla, a pinch of salt, and water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.

2. Gradually add the milk. Heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil.

3. Divide between 4 mugs and serve immediately.

Nutrition Per Serving (1 Mug)

Calories: 233;

Fat: 3.7g;

Protein: 10.2g;

Cholesterol: 12.2mg;

Carbohydrates: 46g;

Be sure to visit our web site for more chocolate mocha recipes and other wonderful food creation ideas and practical cooking tips.

For more chocolate mocha recipes, register your email and receive weekly FREE recipes and other food creation information by directing yourself to my website, http://www.foodcreate.com. If you have recipes to share, comments, or questions, email me at info@foodcreate.com.

Author: Allen Wheeler

Article Source: http://EzineArticles.com/?expert=Allen_Wheeler

Caramelized Onion Lime Chicken

2008-12-25T04:50:00.000-08:00

This recipe was inspired by my current kick "caramelized onions" and a trip to the grocery store. As my wife and I cruised the local grocery store aisles, I spotted a bargain on limes (3 for a buck) So we bought 3. After getting back home I started thinking about how I could make something simple from the lime, chicken tenders and your guessed it "caramelized onions. The result was a very delicious chicken dish, which when accompanied by cole slaw and a baked potato makes a great meal for 2. The recipe is shown below, complete with the recipe for making the caramelized onion

Ingredients:

2 boneless, skinless chicken tenders, about 3 oz.
1 lime, juiced and zested
1/2 cup caramelized onion (recipe below)
Salt & freshly ground black pepper

Instructions:

1 - Make the caramelized onions using the recipe below, then deglaze the skillet with
the lime juice, then add the zest, and mix well.
2 - puree' the mixture in a food processor or blender.
3 - Place the chicken tenders in the bottom of the same skillet (must be oven proof).
4 - Top with the puree'd caramelized onion, lime juice/zest mix.
5 = Place in a preheated 350 degree oven for 15 minutes. (until chicken is done through)
Remove from the oven and serve immediately.

Caramelized Onions

1 - Peel 1medium yellow onion, cut off the ends and cut in half (top to bottom)
2 -Slice thinly and separate the thin strips formed by cutting .
3 - Heat a non-stick skillet and add 2 tbsp olive oil.
4 - When skillet is very hot but not smoking, add onions and turn heat down to low.
5 - Stir to coat all onion strips, and continue to cook for 20-30 minutes stirring frequently to avoid burning.
6 - When caramelized the onions should be a golden brown color when they are done.

Note: We had this dish for supper this evening and to me (remember I'm prejudiced because I cooked it) it was like going to heaven without having to die first.

Hope you enjoy it as much as we did! - Frank

The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com

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