Cube Steak Parmesan Recipe

When, out of curiosity, I looked in the dictionary for the definition of cube steak, I found "A thin slice of beef tenderized by cubing". This cube steak parmesan recipe is one that really impress for its delicate mix of flavors.

6 4-ounce cube steaks
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 eggs
2 tablespoons water
1/3 cup parmesan cheese, grated
1/3 cup saltine crackers, finely crushed
½ teaspoon basil
2 tablespoons vegetable oil
1 15-ounce can tomato sauce
2 ¼ teaspoons white sugar
1 clove garlic, minced
½ teaspoon oregano, divided
4 slices mozzarella cheese, halved
1/3 cup grated Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

About the Author:
Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's recipes and cooking blog. "A celebration of cooking and great food!"
Article Source: http://www.articles411.com

THE COOKING PENNY PINCHER

So, just what is a penny pincher;
Someone that can squeeze a penny until it screams?
Someone that shops at thrift shops and yard sales?
Maybe someone that makes their own from scratch instead of buying all of the prepared items?
Or someone that can put on a dinner party for four to six guests and spend less than $2.50 per serving on the main dish?

How about all of the above when it comes to being a penny pincher.

You can make your own and save money. I know it’s so easy to go to the grocery store and pick up all of those prepared items. But let’s look at what you are paying for.

If you buy it at a store; you get fancy packaging, 50 to 85% higher cost, convenience and oh yes, don’t forget those preservatives. With all of the preservatives the average person consumes nowadays it’s a wonder they still have to embalm someone prior to burial.

Maybe you prefer the convenience; over making your own, but I like to cook and these tips help me save money.

SHAKE AND BAKE

I used to buy that product, so easy just open the package and follow the directions, right? Well, yes, but so easy and cheap to make your own.

I use everything, crackers of all kinds, bread crumbs (crust included) potato chips, you name it, to make mine. I even had some stale Cheetos and made crumbs and added it to the mixture.

Add your spices, seasoning salt, dried onion flakes, parsley, etc. Just keep adding to the mix whenever you have the ingredients.

Keep it in a zip lock bag or other container in your refrigerator, it is there and ready to use when you need it.

You don’t have to check your pantry to find out you forgot to buy it the last time you went to the grocery.

REFRIED BEANS

Love Mexican food and would like to serve refried beans with your tacos, tamale or whatever?

It’s so cheap and easy to make your own. If you cook your own pinto beans as I do then simply drain the liquid off, place the beans in your blender or food processor with a small chopped onion, a little salt and blend.

Heat and serve with grated cheese.

If you don’t have any precooked beans, you can buy canned pinto beans, follow the directions above, but be careful with the salt. Taste first.

FRENCH FRIES

Like to serve French fries with that steak or sandwich, but buying frozen is far too expensive?

Make your own ahead of time. Cook, be a penny pincher.

Cut up the potatoes, the whole bag, into the size of fries you like. Rinse and dry the potatoes. Heat your deep fryer or oil in a deep frying pan. Fry the potatoes for about one minute, remove and drain well.

If you are using part of them for the evening meal, cool in the refrigerator until ready to use. Fry again until golden brown, salt to taste and serve. Chilling and frying the second time is the secret.

If you want to store them for later, spread onto a cookie sheet and put in the freezer.

After freezing, put into one big zip lock bag or smaller serving size zip lock bags. They are ready for you to remove and fry until golden brown, salt to taste and serve.

Make your own, I know I like it better.

If I could tell you how to make numerous main dishes for less than $2.50 per serving, would you be interested? How about if many of them cost less than $2.00 per serving, is that better yet? Below is a sample recipe for one of the dishes I’m talking about:

Salmon Cakes with Soy-ginger Mayonnaise

1 1/2 lb. potatoes (peeled, cut in 1 in. chunks)
1 1/2 tsp. salt
1 (14 3/4 oz.) can salmon (drained, cleaned)
1 tsp. lemon juice
4 tsp. vegetable oil
1 med. onion (chopped)
1 tbs. + 1 tsp. fresh ginger (grated)
1 lg. egg (lightly beaten)
1/4 tsp. black pepper
1/3 c. mayonnaise
1 tsp. soy sauce
6 lettuce or Romaine leaves (sliced or torn)
1 lemon (cut in wedges)
3 – 4 c. rice (cooked)

Cook potatoes in water and 1 tsp. salt until fork tender, drain. Place potatoes in lg. bowl, coarsely mash. Set aside. In skillet, heat 2 tsp. oil and sauté onion until golden, add 1 tbs. ginger; cook 30 sec. Add onion mixture to mashed potatoes, stir to blend. To potatoes add salmon, egg, pepper and remaining salt. Stir to mix well.

Shape salmon mixture into 12 (3 x 3/4 in.) patties or cakes. Use about 1/3 c. for each. In same skillet, heat 1 tsp. oil and fry half of cakes 5 – 6 min. or until cooked through and brown, turn only once.

Repeat with remaining oil and cakes. Transfer to plate and keep warm.

Prepare sauce: In sm. bowl mix lemon juice, mayonnaise, soy sauce and remaining ginger. Let stand for 15 min. to blend flavors.

To Serve: Place lettuce on lg. serving platter and place salmon cakes and lemon wedges around sauce boat set in the middle. Put lg. bowl of cooked rice and extra soy sauce on table. (complete meal – serve with dessert)

With main dishes like that you could be a cooking penny pincher with flair. No one would even suspect that you were a penny pincher. But they would be impressed by your cooking. You don’t need to tell them you have saved any money.

Cook like a penny pincher and appear like a gourmet.

There is a new cook book out it’s called the “Penny Pincher Cook Book”. In it you will find 150 delicious and taste tempting main dish recipes. The one above is a sample of the type you will find in the cook book.

If you want more information on the book or more great penny pinching tips, you are going to have to go to Grandma’s web site at: http://www.pennypinching-grandma.com

For information on the cook book click on the Penny Pincher button.

About the Author:
Cal Bolton is the webmaster for Grandma who is the actual content provider of: http://www.pennypinching-grandma.com.
This article was posted on August 28, 2006
Article Source: articlecity

Smoked Turkey Recipe

If you’ve never smoked a turkey before, I urge you to try it. Oven roasted turkey is what most of us have eaten all our lives. Turkey and dressing with gravy is an American tradition and we wouldn’t want to change that. Keep the dressing and gravy the same, but let’s see if we can liven up that ole turkey!

First step is buying a turkey. Buy a bird that is 13 lbs or less. A large smoked turkey will take too long to get out of the temperature danger zone (40 to 140 degrees F) when using lower smoking temperatures. We prefer Butterball turkeys because the breast meat has been deep basted to increase moisture and flavor. Butterball turkeys that are Fresh, not Frozen, are not basted. So we prefer the frozen ones because of this. Also, a frozen turkey can be bought well ahead of the time needed to cook, not so with fresh turkey.

A frozen turkey needs to be thawed in the refrigerator, not the kitchen sink or counter top. Thawing a 10-13 pound turkey may take up to 3 or 4 days in the refrigerator. Check the temperature setting on your appliance and raise the temp setting if needed, but remember the turkey should always be kept well below 40 degrees to avoid spoiling.

Alright, besides the turkey, you will need a sweet onion, an orange, two red apples, and three stalks of celery. We will also use extra virgin olive oil to help the skin brown and cook evenly. The oil will also act as a binder for the rub applied.

After removing the neck and giblets from the bird, wash with cold water. Then use paper towels to dry the turkey skin. Drying the skin will help the olive oil coat evenly and this will make the smoked turkey’s skin more evenly colored when done. Now we can coat the turkey with the olive oil. Rub the olive oil into the skin and make sure to apply some inside the cavity of the bird.

Next we cut up the onion, apples, orange, and celery. Stuff the cavity with these ingredients with as much as you can fit into the turkey. This is not a stuffing that you would want to eat. The purpose of this stuffing is to help add moisture and flavor to the turkey. You could go a step further and pour a can of Coke into the cavity. This adds a unique flavor and can further help in the moisture level of the turkey.

Now it’s time to rub the turkey. I used Paula Deen’s Spices for my rub. It was 2 teaspoons of each of these seasonings: Butt Massage, Seasoned Salt, and House Seasoning. The 6 teaspoons of seasoning were added to one cup of brown sugar for the finished rub. If you can't find Paula Deen's spices, just use 6 teaspoons your favorite rib or butt rub. The rub is applied first under the skin on the breast. Work your fingers under the skin and then pull it back far enough to coat the breast meat well. Then cover the entire bird with the rub, gently rubbing it into the olive oil on the skin.

You could cook the smoked turkey directly on the smoker’s cooking grate, but with any poultry cooked on a smoker or a grill, the fat rendering out can cause some mighty big flare ups. We used a wire rack inside of a large disposable aluminum pan. The pan catches all of the juices cooking from the turkey which can be used to baste the turkey. And the wire rack keeps the bird from sitting in the meat juices. The turkey is placed on the wire rack with the breast side facing up during the entire smoking process.

Most slow cooked barbeque is cooked at 250 degrees F or less. But for smoked turkey we jump the smoker temperature up to 325 degrees F. Cooking at higher temps will help to conserve moisture in the meat and also gets the turkey out of the danger zone more quickly. A 10-13 pound bird should take no more than 4 to 4.5 hours at 325 degrees F. The turkey will be done when the temp in the thigh reaches 180 degrees F. The temp probe should be placed in the thickest part of the thigh, making sure not to touch any bones. Another doneness test is to grab the drumstick and give it a wiggle. If it feels like it will pull loose easily from the body of the turkey, then the bird is probably done. Also check that the meat juices flow clear when piercing the thigh with a fork.

After about an hour of smoking the turkey with a combination of hickory and apple wood, check to see how the skin looks. If any area appears to be getting too brown, covering that area loosely with foil will help to prevent burning. About the two hour mark of cooking, loosely cover the breasts to keep them from cooking faster than the leg and thigh meat. After the three hour mark you can baste the turkey with melted butter every half hour until done. This will help to keep the skin from drying out and make the turkey a more golden brown color.

Now you may be asking why didn’t you brine the turkey or at least inject the turkey? I just find with the Butterball turkey you don’t have to do all of that to get a great finished product. The turkey will be moist and flavorful without injections and brines. It’s real easy to get carried away with flavors on turkey. This recipe keeps it fairly simple and you don’t have to start prepping the turkey days before cooking.

One last thing about carving turkey and this applies to all turkey no matter how it is cooked. A cold turkey carves much better than a hot turkey, so it is better to cook the turkey the day before you plan to serve it (this tip came from my wife’s mother who is an outstanding cook). Refrigerate it overnight and slice away the next day. The slices can be easily warmed in a foiled pan in the oven.

About the Author:
Bill Anderson
For more information on slow smoking competition quality ribs, butts, chicken, and brisket, please visit Bill Anderson's web site at www.bbq-book.com
Article Submitted On: October 31, 2006
Article Source: http://EzineArticles.com/

Italian Sweets

The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a little room, you may miss out on the best part: dessert. No one does desserts quite like the Italians. From simple fruity finger foods to savory layered tortes, the Italian’s make desserts for every palette. From the chocolate lover to someone looking for something lighter and more refreshing, you are sure to find something to your looking in an Italian bakery.

One of my favorite Italian desserts has been a staple of my Grandmother’s dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.

A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.

There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.

Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
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Healthy Cooking Tips from My Chinese Kitchen

Because of my young children, I have leaned towards healthy cooking choices. In addition, my husband who always eats out due to his frequent business meetings, desperately needs to lose weight. Being a Chinese and growing up with a mum who likes to cook, I have been educated in more ways than one on the various ways to whip up a dish. The following are some helpful tips that are practiced from my own kitchen.

The major thing to keep in mind when cooking is what hurts the foods and takes the nutrients out of them. You can eat a complete meal and end up not having adequate nutrients in any of the foods because of how you cooked. The major types of cooking that will burn away the vitamins include frying, boiling, saute methods and microwave. It is important to consider these methods before deciding on how you will cook your food.

One of the better methods used in preserving the nutrients in food is steaming. Steaming will actually preserve the vitamins and minerals that are in it. Because you don't have to add any oils or fats, it can also help you with taking away things that you don't need. A medium sized fish takes only 10 minutes of steaming time. It can be really that fast.

Boiling is also another healthy cooking method. However, do not overboil vegetables as this will kill all the nutrients and enzymes in them. If you need cooked vegetables, boil the water first. In boiling water, put your vegetables in for about 3 minutes. For some taste, you can always make a sauce to pour over the boiled vegetables.

Another thing that you should consider when cooking is what you are putting into the foods while they are on the stove. For example, adding extra salt can lead to a change in your blood pressure over time that isn't necessarily healthy. In relation to this, you should stay away form flavors and ingredients that have high sodium or fat as part of the recipe. Use the healthier sea salt if you really need to.

All of the foods that you eat should be balanced with raw fruits and vegetables. Having these on hand will help in adding to nutritious value in your diet. Adding a salad or different fruits is always important to your meals.

Healthy cooking does not necessarily translate to bland food. Sure the food may not be as tasty due to the less salt and the cooking method used. But there are ways to getting round them like using natural ingredients; such as, garlic, onions or herbal leaves for flavoring. Take the steam fish for example.

Add in stir-fried chopped garlic, ginger and spring onions for extra punch! As a meal planner, your job lies in seeking these healthy recipes out.

Cooking for better health has its rewards in better nutrition and healthier food for the body. If you and your family are working on implementing a healthier lifestyle, then it means adopting these cooking tips and making healthier eating choices. Everyone stands to benefit in being nourished, feeling energized and looking well.

About the Author:
Evelyn Lim
Looking for a current health article to read? Check out this health article directory : http://www.healthandwellnesscentral.com
Posted: 27-08-2006
Article Source: ArticlesBase.com

Mediterranean Food - A Gastronomic Delight That Offers Wholesome Goodness

Mediterranean food is healthy, nutritious, and tasty. These foods come from a culture with rich customs and traditions that offer variety and wholesome goodness. It's a great way to eat that allows wine with meals and daily dosages of fruits and vegetables.

If you're looking for a fun, diverse, and cultural dining experience, you won't want to miss out on Mediterranean food. In fact, millions have already lined up for a taste of incredible food from this fascinating culture.

Whether it is its rich, colorful palette or its incredible taste, Mediterranean food is attractive to many for its customs and traditions. The beauty of this type of food lies in its simplicity; it is full of nutritious, tasty ingredients which includes fruits, vegetables, beans, and nuts.

Before you make the assumption that this kind of eating is too boring for your taste, you should note that foods prepared in Mediterranean style are made with spices and everyday ingredients that are combined into culinary masterpieces. Remember, the wholesome nature of Mediterranean food includes more than just vegetables. Milk and dairy products are frequently used, and foods are normally cooked in olive oil. Now add a glass of wine to that, and you're talking a great Mediterranean meal!

If you're thinking of trying Mediterranean food, consider the following:

Mediterranean Food is Natural

Most of the food used in Mediterranean dishes includes ingredients that are grown in home and community gardens. Even when preparing dishes with store bought vegetables, the great mixture of foods are natural and wholesome. It can definitely be beneficial to your well-being.

Mediterranean Food can be Healthy.

Although it is not scientifically proven, it is thought that the Mediterranean enjoy long lives due to the nutritional value of their food. In fact, many people go on diets using Mediterranean dishes. The Mediterranean put values on their foods. Vegetables rank high, while eggs and poultry are in the moderate rank. Red meats are ranked low, so consumption of red meats is limited to a few times per month. If you do it right, you can definitely lose weight eating Mediterranean food. In general, Mediterranean dishes are low in saturated fat and is full of vitamins and antioxidants.

Mediterranean Food Offers Variety

There are so many different types of vegetables and fruits that one can enjoy. In addition, no food is banned, although lower ranking foods are seldom consumed. There are over 20 Mediterranean states that all use similar ingredients, but each community has its own way of preparing dishes that differ from state to state. The variety is endless when it comes to recipes and food preparation.

So don't hesitate; try a few Mediterranean dishes. You'll be amazed by its simple nature and your body might just thank you.

Summary:

In addition, no food is banned, although lower ranking foods are seldom consumed. Whether it is its rich, colorful palette or its incredible taste, Mediterranean-style foods are attractive to many.

About the Author:
Brooke Hayles
Check Out More Helpful Information About Mediterranean Food For FREE!
Visit Mediterranean Food Vault Now!
Submitted on 2006-12-02
Article Source: http://www.articlesarea.com/

Butter Cream Icing Recipes

Recipe 1

1 ½ cups of different types of vegetable shortenings
1 teaspoon salt
2 teaspoons flavors (colorless)
2 pounds of confectioner’s sugar
¼ to ½ cup of water or milk (water is a good choice, but milk goes well with lavender color)
Combine all the shortenings, flavorings, and salts thoroughly. Add the powdered sugar. Slowly add water and gently mix all the ingredients until well blended. You will notice that after 2-3 minutes, the mixture will become creamy.

Notes:
a) Try to keep the amount in exactly the same quantity as mentioned above. If you introduce lots of variations, you may not get the desired butter cream icing.
b) If you want to make your icing thin, add three to four big spoonfuls of corn syrup.
c) If you want to make chocolate butter cream, all you need to do is add ¾ cup of cocoa powder or three one ounce chocolate squares, mixed with one to two tablespoons of milk, to the other ingredients and proceed to mix well.

Recipe 2

½ cup vegetable shortening
½ cup of soft butter (you can add margarine also)
4 cups of confectioner’s sugar
2 tablespoons water (milk)
½ teaspoon almond, for flavor
A dash of salt
Mix the shortening, butter, and almond. Add confectioner’s sugar and gently mix by hand. Continue to add other ingredients and mix quickly, for six to seven minutes.

Here, too, you can add ¼ or 1/3 cup of cocoa powder to make chocolate butter cream.

If the icing is quite thin, you may add more powdered sugar, and in case you find it stiff, put a few drops of water or milk into it.

Recipe 3
Butter cream icing, which has a snow-white appearance as well as a yummy taste, is the best choice for frosting a cake. This so-called “snow white butter cream” is mostly used for decorating wedding cakes or any flat-surfaced cake and for making nail flowers. Remember to dry the flowers uncovered for at least a day. Flowers like apple blossoms or drop flowers are ready for use after four to five hours of air drying.

The good thing about snow-white butter cream is that it does not need refrigeration to become consistent and boasts a delicious taste as well. Here’s a recipe for this delicious icing:

2/3 cup of water
4 tablespoons of meringue powder
12 cups confectioner’s sugar
1 ¼ cups vegetable shortening
¾ teaspoon salt
½ teaspoon almond (for flavor)
½ teaspoon vanilla (for flavor)
¼ teaspoon butter (for flavor)
Combine water and meringue powder in a bowl and mix it fast. Next, add four cups of confectioner’s sugar, one at a time. Mix the sugar at fast speed and lower the speed with each addition. Add the shortening, remaining sugar, salt, almond, vanilla, and butter, and mix them gently.

Note: All of the above butter cream icings are easy to make and yummy to taste, you can make all of them at one time and determine which one best suits the different designs on your cake.

About the Author:
Mike L
You can find more great cake decorating information at www.cakedecorating-secrets.com
Article Source: http://www.articles411.com

Japanese Home Cooking - Beyond Sushi

In general, the Japanese people are very healthy and live longer than any other culture in the world. Why is this? Many people attribute it to the way they eat. But if you think that all Japanese people eat is sushi you couldn't be more wrong. Japanese home cooking is simple, healthy, and delicious. While some of the ingredients may seem exotic and intimidating, rest assured that anyone can cook wonderful delicious Japanese meals with ease.

Sushi is the most popular type of Japanese food, enjoyed throughout the world. You may notice that sushi is quite filling, and you typically eat much less than you would a more Western style meal, such as a hamburger. What is it about sushi that makes it so filling and satisfying? The answer could be rice.

Rice is definitely a staple of any Japanese meal. Whether it is served as a side dish or along with a saucier entrée, you're going to need plenty of rice on hand. While white long grain rice is most popular, you can always opt for more healthy brown rice. Either way, you may also want to consider purchasing a rice cooker. Rice cookers can cost anywhere from $30 to hundreds of dollars, depending on the make and quality. If you plan on eating plenty of rice this is worth the investment. You're pretty much guaranteed perfect rice every time.

Have you ever had miso soup at your favorite sushi restaurant? Miso soup is made from several ingredients, one of which is miso paste, made from fermented soybeans. Miso comes as either red or yellow, both having distinct and rich flavors. Not just for soup, you can add miso to just about anything from a veggie stir fry to a marinade for beef. And miso isn't just for Japanese cooking either. Once you experience the delightful flavors of miso you'll be adding it to all your meals!

If you dislike fish, you probably think Japanese cooking isn't for you. While fish is definitely a huge part of the Japanese diet, it doesn't mean that's all they eat. Chicken, beef, and pork are all popular choices, as well as tofu and eggs. Simmering meats in sauces such as teriyaki, in a wok or deep skillet is a favorite. You can serve these dishes over rice or noodles such as soba. This is a tasty and healthy alternative to fried foods that many of us eat so often.

If you're interested in Japanese home cooking there are plenty of great recipes on the Internet that can help guide you through the different types of ingredients and cooking methods. If you're looking for a healthy and flavorful change to your diet, consider trying a few Japanese meals. Before you know it you'll be enjoying a variety of delicious foods that nurture the body and the soul.

Copyright http://www.bakingnation.com

About the Author:
Cynthia Bates is an Internet specialist, and periodically writes recipe and cooking articles for http://www.bakingnation.com - BakingNation.com is dedicated to proving quality cooking and recipe discussions on the Internet.
This article was posted on April 03, 2006
Article Source: articlecity

Outdoor Kitchen Grill

Have you ever cooked outdoors or better yet, have you ever ate outdoors, I am sure that you did, and if you did you know that cooking outdoors is great fun and that eating outdoors is fun and special and very far from your usual kitchen lunch or dinner, even if its just the family that is eating it is still great fun.

While it is true that not everyone is a fan of outdoor cooking or grilling, the outdoor kitchen grill is one great idea for those who do like it, making the cooking outdoor experience something that is simply a pleasure and fun, something you can show your friends when you are hosting at home and in your garden.

If you love to spend you time in your garden and have a barbecue or grill outdoor often this is something you should be very interested in, an outdoor kitchen grill is something that is going to be a great convenience for you, and for your family. The idea of an outdoor kitchen is that the cooking is much more comfortable and allows you much more than the usual backyard cooking, it is also a very useful tool for the times that you are having guests over and want to enjoy your time outdoors.

Some people say that just by getting an outdoor kitchen they start realizing that you can actually host a bunch of people without falling off you feet in the end of the day, just because the outdoor kitchen grill is so comfortable that inviting a small crowd is not a problem, and you wouldn’t need to in and out of the house to get things, just get what you need and place it in you outdoor kitchen to use while cooking.

So if you are interested in the outdoor kitchen you should probably start by thinking about all the things and features you want to have in it, what do you cook the most, how often do you cook and grill outside and how many people do you expect to feed on average. Once you got the basic answers try and research a little on the internet, prices makers and different features, including photos are available for everyone on the internet, than try and visit your local designer shops to see the outdoor kitchens so you will get a better idea of size and using them.

When considering the purchase of the outdoor kitchen grill there are a few very important points to remember, what is the martial of which the kitchen is made, is it robust and strong, does it have some kind of protection from being exposed to sun and rain, low and high temperatures, how much working area the outdoor kitchen has, is it comfortable and easy to clean, what about the maintenance, is it difficult or easy to maintain, and what does the warranty say, for how long are you covered and what it give you.

An outdoor kitchen grill is something that can bring you a lot of fun moments and you will never want to cook indoors any more, make sure you are getting what you need and want, that you are covered by the warranty and start cooking, good luck.

About the Author:
Daniel Roshard is an interior designer fascinated by outdoor architecture. Daniel is writing articles about home improvement and landscaping issues. You can read his latest work on Outdoor Kitchen here.
Article Source: NewFREEArticles.com

HOW TO CREATE THE PERFECT BACKYARD BARBEQUE

Planning the perfect barbeque is easy. Just follow these five easy steps towards creating a memorable barbeque.

1. Because good company is what makes or breaks a successful backyard barbeque make sure you organize your guests first. Send out invitations or call as much in advance as you can to guarantee that the people you want to come will be able to come.

2. Choose a theme and decorate the backyard and your home to suit that theme. Match tablecloths and napkins. Add candles and fresh flowers. A backyard barbeque needs a theme to induce a fun mood amongst guests and to make it memorable.

3. Plan the menu. Check to see what your guests are bringing and cross those items off your list. Make a list of what you need (don't forget insect repellent) and do all the shopping the day before so that ingredients are fresh and so that the morning of your backyard barbeque can be dedicated to food preparation. Make sure you purchase the highest-quality meat products you can find. And select vegetables, such as corn, tomatoes, peppers and mushrooms. These vegetables are perfect accompaniments for a barbeque.

4. In the morning (or the night before) marinate the meat. A simple marinade that includes soy sauce, barbeque sauce and garlic is perfect. Stock your cooler with cold drinks.

5. By the time your guests arrive you should be dressed and ready. Music should be playing to add ambience, salads and other starters should be laid out and ready, and the fire should be kindled.

About the author:
Dakota Caudilla, journalist, and website builder Dakota Caudilla lives in Texas. He is the owner and co-editor of http://www.cooking-up-a-storm.com on which you will find a longer, more detailed version of this article.
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Cookware What You Need and What You Don't!

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.

So what are the real ”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.

All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that.

Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person. But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.

The first and most essential piece of cookware you need is a cooks knife, thats as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife. If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen eequipment manufacturers.

A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.

If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. Its much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.

I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of veg for example much harder work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc.and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy stand alone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.

A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc.and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.

A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought there items separately.

There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable

About the Author:
Mark Brading
http://action-guide.sitesell.com/mark7784.html
http://www.nearlyhealthymall.com/catalog/
Article Source: http://www.articles2k.com

The Greatest Caribbean Recipes

If you are bored enough already with what you get to eat everyday but do not have time to go on a lengthy Caribbean vacation then you can bring the beaches and the sunshine right into your home through your kitchen using a Caribbean recipe.

A Caribbean recipe is more than just a way or preparing some bit of food. Due to the heavy influence of several cultures throughout the Caribbeans history, the Caribbean cuisine is a mix of several cooking styles from all over the world while retaining at its heart the original culinary skills of the island's native inhabitants. So if you are bored enough already with the boring foods that you get to eat everyday but do not have time to go on a lengthy and expensive Caribbean vacation then you can bring the beaches and the sunshine right into your home through the use of your kitchen using this fantastic and delicious Caribbean recipe which serves four people and can be eaten by all the family. Treat your family with this excellent recipe.

Most western fish recipes include some butter and some lemon. Well, it is time to get a little more elaborate than that and go ahead with all kinds of flavor and spice additions that will give your taste buds something to think about for a few days. A Caribbean recipe is not only healthy but it is also a bit spicy and of course, it is as delicious as the Caribbean is beautiful.

So here is a simple and easy to prepare recipe that should get you started on Caribbean food as tourists like to praise after they come back from the island paradise.

Ingredients:

4 tilapia fillets
2 tablespoon low-fat margarine
1/4 cup chopped green pepper
4 tablespoon chopped onion
1/4 cup toasted and chopped almonds
1/2 cup fresh bread crumbs
1/4 teaspoon oregano
4 tablespoon fresh lime juice
1 tablespoon chopped coriander or parsley
1/2 teaspoon salt
2 cup water
2 crushed cloves of garlic
1 bay leaf
1 teaspoon red pepper flakes
1 lime peel

Preparation

Melt the margarine in a hot skillet on medium heat. Be careful to not let the butter turn brown.
Add green pepper and 2 tablespoons of onion. Saute the pepper and onions until the onion is transparent.
Add almonds, bread crumbs, oregano, 1 tablespoon of fresh limejuice, coriander, and salt. Mix everything well.

Spoon the filling down the center of the tilapia fillets. Roll up both the fillets and secure them with toothpicks.

Take a shallow baking pan. Use the 2 table spoons of onion, water, garlic, bay leaf, red pepper, and 3 tablespoons of lime juice.

Add the 2 fillets and bake at 400 F in the oven for 30-35 minutes with occasional basting until the fillets flake easily.

Remove the tilapia fillets to a serving platter and garnish with strips of lime peel.

This preparation can serve four people.

About the Author:
James Penn runs a highly informative Caribbean website which details exactly how to find Caribbean beach resorts and also the ten best activities in the Caribbean for families and couples alike.
Submitted on 2006-11-13
Article Source: http://www.articlesarea.com/

Free Yourself in the Kitchen

Einstein said that imagination is more important than knowledge. Freedom comes from letting go of what you think you know to be true. Over the years I see that many people do not wish to cook versus those that enjoy it. One of the biggest differences is how one holds the idea of cooking. Do you think of it as a necessary chore? Something you do, just because your family must eat? Something you avoid because it is like work. You might like the cooking and loathe the cleaning up enough to avoid it all together? You think other things are more important so you usually run out of time and just need to grab food from wherever you can? What are your reasons for not cooking or incorporating cooking and planning food into your daily life? I find that some of my own reasons for making cooking a part of my day are: 1. I feel much better eating clean, healthy, fresh food that I've made myself. 2. I have control over what goes into the food so I have control over how the food affects my well being. I can create better energy, beauty, vitality, moods, etc. from getting to choose exactly what goes into my food. 3. Making food is like an arts and crafts project that I enjoy. 4. I can share the results and people like to enjoy the food, often giving me a lot of positive reinforcement to keep up my arts and crafts experiments. 5. I feel good about myself for both the cooking easily, and then also for the cleaning up and making the space feel good. 6. The whole process can be relaxing like a meditation when I allow it to be. 7. Sometimes I use clean up as a time to enjoy some music. My top priority is that I value looking and feeling great and cooking food at home is one of the best ways to support that. I encourage you to find reasons that support you to incorporate a bit of cooking into your day. If you would like skills and tools on how to fit in making food when you have a busy full schedule or how to make food fast and simply, then just schedule a session at www.SusanMarque.com. The success journal is also available and has wonderful tools for creating your body and life the way you would like it to be.

About the Author:
Susan Marque is a dynamic food coach. With phone coaching, seminars and classes she has been sharing her whole foods approach to health since 1997. Her distinctions have helped people with easy weight loss that stays off, creating more vitality and energy, clearing ailments, looking younger and feeling better on every level. Susan has written four Fast and Easy Cookbooks, and co-created the Beyond Weight Loss™ seminars. Susan is certified in NL
Submitted: 2006-10-23
Article Source: GoArticles

Turkey Gravy Secrets Revealed

To make the best tasting turkey gravy you need three things; well-seasoned fat, flour, and a good rich broth. For each cup of finished gravy you will need one tablespoon of fat, one tablespoon of flour and 1 cup of broth.

Start by making up some rich turkey broth. You can use the turkey neck, heart, gizzard or other parts usually found packed inside the turkey cavity. Add some minced onion, diced celery and 1/2 teaspoon salt in enough water to cover, simmer until vegetables are tender. Dice the turkey liver, add to the broth and simmer for about 15 minutes.

You can use the turkey bones if you like. The turkey bones yield much more broth, just add more onions and celery to the pan. You will have to carve the turkey ahead of time, which means no whole roasted turkey sitting on the dinner table waiting to be carved by the host or hostess.

Make sure you use the drippings from the roasting pan, as grandpa always said "that's the goodies", just after you've removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass measuring cup.

Add 3 tablespoons of corn oil to the bottom of the roasting pan. Stir around to get out the brown bits that have baked on. Add to your turkey drippings. "Wash" the roasting pan out with the turkey broth if it's made or add water your going to use in the broth if you haven't made it yet.

The trick is to know how many cups of broth you have and if you have enough fat. Remember you will need one tablespoon of fat, one tablespoon of flour and 1 cup of broth for each cup of finished gravy.

If you are light on broth you can add some canned chicken broth.
If you are light on fat you can add a small amount of corn oil. You can save the rest of your broth for storing and reheating the turkey.

Here are a few more tips to making great tasting gravy:

First take the measured fat and combine with the proper amount of measured flour in a medium saucepan. Make sure you have covered all the flour with fat and blended it well. Place on burner. Slowly bring the flour and fat mixture to a simmer until it begins to smell slightly salty. It will be bubbly; the color will be a light brown.

Next remove pan from burner; whisk in all the measured liquids.

Finally return the pan to the burner, again, slowly bring this to a simmer.

Remember you already cooked the flour in the fat so all you need to do now is stir this until it thickens up to your liking. You can let it stay sort of thin or let it cook out until it is thicker than your Mashed potatoes. The choice is yours.

About the Author:
Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed "Chef". Frank serves up a full plater of cooking tips, free recipes, resources and culimary information at ChefPhroc's Whats Cooken Unleash the hidden "Chef" inside you!
Article Source: http://www.articles411.com

Barbeque and Grilling Blunders | Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

We all make grilling and barbeque cooking mistakes. Sometimes we don't even know what they are until we realize that the barbequed and grilled food you cook is not as good as you've had elsewhere. Make a mental note of these outdoor cooking tips and get in the outdoor cooking game.

Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.

These mistakes are made time and time again because your average backyard cook usually does not know any different.

Here are some of the more common mistakes and do's and don'ts made in bbq grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal along the way should should the coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of tongs to turn the meat.

4) Lower the heat. Except for steaks, that need a quick searing, cook slow over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.

5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.

Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.

Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?...Maybe the Food Network will come looking for you.

About the Author:
Billy Bristol is an outdoor barbeque and grill cooking fanatic from Texas. He is the editor of http://www.TexasBarbeques.com, a website devoted to outdoor cooking and patio design ideas.
There are free recipes and outdoor cooking tips and techniques that everyone can use, as well as free outdoor building plans and designs that will turn your backyard into a second home or another living space.
Billy is not a professional barbeque chef, and is not immune to mistakes in outdoor cooking. But he believes learning and correcting the mistakes for the next backyard experience is key to great outdoor living success.
This article was posted on February 23, 2006
Article Source: articlecity

What Is Recipe Free Cooking - A Guide To Improvisation In The Kitchen

Have you ever asked your grandmother or your mom or another older relative for a recipe to a favorite dish and gotten the answer, "Hmmm. Let me see. I'll have to see if I remember how I do that..."? Or have they told you, "I can't possibly explain; you'll just have to help me make it next time"? If you've heard these words or close variations, chances are you were talking to a "recipe-free" cook.

A recipe-free cook is a genius in the kitchen. He or she can assemble a great meal out of the materials at hand and often manages to do it quickly, easily and without seeming to think too hard about what seasonings to use, how much of this or that goes into a dish, or what the exact temperature of the stove or oven should be. Some of us were lucky enough to grow up in the homes of recipe-free cooks, and were constantly amazed at the way they used to recombine the same ingredients again and again, but somehow placed before us a unique and tasty meal that might resemble but was never exactly the same as what we'd eaten before.

The resourcefulness and creativity required to become a recipe-free cook are not as hard to learn as you may think. The ability to improvise successfully in the kitchen can be gained by mastering a distinct set of principles and practices that can be applied to cooking under virtually any circumstance, from a well-equipped modern kitchen to a wood-fire in the wilderness. An understanding of the roles of different ingredients, the taste spectrum of spice groups, and some basic cooking techniques can expand your horizon far beyond the pages of a cookbook, into the realm of culinary adventure. The time you take to learn these basics of recipe-free cooking will be far better spent than the time taken to memorize a recipe and you'll never be at a loss when the unexpected happens in the kitchen.

Here are the three most important components of recipe-free cooking:

Know your ingredients

Recipe-free cooks understand that there are food "families"; categories of ingredients that can be used interchangeably to achieve similar effects. There are ingredients that provide texture (thinners, thickeners, coarseners and smoothers); ingredients that provide flavor (strong tastes--spices--or unique and specific tastes--for example, duck, oysters, mushrooms); ingredients that provide bulk (anything that adds substance to a dish, from cabbage to rice to chop meat, to flour); ingredients that stimulate the receptors in our taste buds (sweet, sour, salty, bitter); and ingredients that cause specific chemical reactions (baking soda and powder, yeast, gelatine). Many ingredients fall into multiple categories; for example eggs can add bulk (to a quiche or omelette) and be an important part of a chemical reaction (in breads), and be a smoother and thickener (in puddings or sauces).

A recipe-free cook doesn't need to know the specific qualities of every ingredient -- just the ones he or she uses more often. Understanding the properties of the tomato opens a world of possibilities, for it can be turned into sauces, soups, or stews; sliced and served fresh or dressed; or, dried to intensify its flavor. Lightly cooked or raw tomatoes can be pureed to thin a dish, or they can be cooked and reduced to thicken. Diced into chunks they give a dish one texture, and liquified they give a dish another. If you know the potential of an ingredient it can turn one food item into dozens of cooking possibilities.

Know your flavors

Spices are almost as old as humankind, dating back at least 50,000 years. Flavor groups evolved geographically as people explored the properties of locally available plants. New spices were introduced as trade routes developed, populations relocated, and nations colonized and conquered. The spices associated with particular cuisines are the result of history and circumstance. Long before we imagined the modern global economy, spices like cumin, nutmeg, cinnamon, and pepper circumnavigated the globe with explorers, travelers, and traders, becoming integral parts of cuisines in lands far from the point of origination.

Recipe-free cooks understand that a spice group is like a color palette and learn to combine spices to match the "flavor hues" of their favorite ethnic cuisines. For example, a Mexican spice palette could include achiote, annatto, chiles, cilantro, cinnamon, coriander, cumin, garlic, onion, oregano, and tarragon. Greek food also might feature chiles, cinnamon, coriander, cumin, garlic, onion, and oregano, but diverges at that point, substituting allspice, anise, cardamom, cloves, curry leaf, ginger, mustard, nutmeg, olive and sumac for the rest of the "Mexican" ingredients. All cultures have their spice palettes, and a simple shift of two or three flavors can take our taste buds halfway around the world.

Know your techniques

To become recipe-free, a chef must understand the difference between a variety of different cooking techniques. As with spicing, to single cook must know all the techniques, but all cooks must know several techniques in order to vary the menu and open a myriad of possibilities for their end results. The exact same ingredients grilled, roasted, fried, sauted, boiled or braised will come out very differently. Think of the difference between fried chicken and chicken soup; between roasted potatoes and potatoes boiled and mashed; between grilled vegetables and those pan-sauteed in butter.

Your choice of cooking technique will determine, in large part, the texture of the dish as well as its taste. If you brown onions, garlic and meat before adding them to broth the end result will be very different than if you add them all raw to a stock and boil them together. In the first case the flavors will remain distinct, with a hint of toasting from the browning. In the second case the flavors will blend smoothly. Each is desirable under the correct circumstances. A recipe-free cook knows how to determine which method is right for the occasion.

As an exercise to expand your recipe-free skills, assemble your ten favorite ingredients and five favorite spices. See how many different dishes and combinations you can create. Be adventurous. Experiment! You'll be amazed and how easy it is to achieve excellent results with improvisation.

About the Author:
Shawn Scott, Ph.D
To further explore the recipe-cooking process, visit Recipe-Free Cooking and read the subject guides or try the exercises.
In addition to being a scholar, Shawn Scott, Ph.D., is a culinary enthusiast and has worked as a professional caterer and chef. Now retired from teaching, Scott has decided to share the collected wit and wisdom of almost forty years of cooking and food lore. You can read more about Scott's ideas on innovation and improvisation in the kitchen at "Recipe-Free Cooking": recipefreecooking.blogspot.com
Article Submitted On: October 07, 2006
Article Source: http://EzineArticles.com/

Regional Cuisine Hunan Cuisine

Hunan cuisine shares many commonalities with its close, more well-known cousin, Szechwan cooking, Both cuisines originate in the Western region of China. The climate there is sub-tropical – humid and warm enough to encourage the use of fiery spices to help cool the body, and to require high spicing of food as a preservative. With similar climate, the two regions also share many ingredients – rice is a major staple in both diets, and chili peppers are an important part of most dishes. The two styles of regional cuisine are similar enough that many restaurants and cookbooks lump them together under ‘Western Chinese cooking’ or simple refer to both as Szechwan cuisine.

There are some important differences, though. Hunan cooking is, for one thing, even more fiery than most Szechwan dishes. Szechwan dishes often include chili paste for rubbing into meats, or including in sauce. Hunan chefs include the entire dried chili pepper, with its intensely spicy seeds and rind.

The differences in the actual land of the two regions also has an effect on the differences in their cuisine. The Szechwan region is mountainous jungle, with little arable land for farming. The Hunan region, by contrast, is a land of soft rolling hills and slow rivers. Because of its fertile hillocks and valleys, the Hunan region has access to an amazing variety of ingredients that aren’t available to Szechwan chefs. Seafood and beef are both far more common in Hunan cooking, as are many vegetables.

The land, and the hardships associated with it, also give the Hunan more time to concentrate on food. Hunan cooking features complex and time-consuming preparation time. Many dishes begin their preparation the day before they are to be served, and may be marinated, then steamed or smoked, and finally deep-fried or stewed before they reach the table. The same attention is paid to the preparation of ingredients, and it is said that Hunan cuisine is the most pleasing to the eye of all Chinese cuisines. The shape of a food in a particular recipe is nearly as important as its presence in the final dish. Hunan chefs are specialists with the knife – carving fanciful shapes of vegetables and fruits that will be used in preparing meals, or to present them.

Hunan cuisine is noted for its use of chili peppers, garlic and shallots, and for the use of sauces to accent the flavors in the ingredients of a dish. It is not uncommon for a Hunan dish to play on the contrasts of flavors – hot and sour, sweet and sour, sweet and hot – pungent, spicy and deliciously sweet all at once. Hunan chefs are noted for their ability to create a symphony of taste with their ingredients. A classic example is Hunan spicy beef with vegetables, where the beef is first marinated overnight in a citrus and ginger mixture, then washed and rubbed with chili paste before being simmered in a pungent brown sauce. The end result is a meat that is meltingly tender on the tongue and changes flavor even as you enjoy it.

More and more, restaurants are beginning to sort out the two cuisines, and Hunan cuisine is coming into its own. Crispy duck and Garlic-Fried String Beans are taking their place alongside Kung Pao Chicken and Double Cooked Spicy Pork. But there is no battle between the two for a place of honor among Chinese Regional cuisines – rather, there are only winners – the diners who have the pleasure of sampling both.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
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Different Types of Barbecue Grills

Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.

Cost

If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.

Ease of Use

The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.

Additional Features

Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.

Flavor

If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.

Portability

When portability is the most imporant requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.

Copyright 2006 Emma Snow

About the Author:
Emma Snow is contributing author and publisher to www.bbq-shop.net an online resource that provides you with information, articles of interest related to barbecues.
Article Source: http://www.articles2k.com

Thai Chicken Curry in Coconut Milk

Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else.

This is one of my all time favorite dishes. I hope you will enjoy this recipe as much as I do. If you never had the pleasure of trying Thai curry chicken then I almost can guarantee that you will fall in love with Thai food after trying this chicken recipe.

Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else. Thai curry is great served with jasmine rice as this type of rice cools and compliments the flavors found in the curry. Also serve with a green vegetable, such as broccoli or green beans.

Vegetable oil 1tbsp
Red curry paste 4tsp
Boneless chicken breasts (skinned) 4
Onion, chopped 1
Sweet red pepper, cut into stips 1
Grated rind of 1 lemon
Coconut milk 1 cup
Fish sauce (if unavailable, use soy sauce) 2 tbsp
Fresh lemon juice 1 tbsp

In a large pan or skillet, heat oil over high heat and stir fry curry paste for about 30 seconds. Add chicken and stir fry for approximately 3 minutes. Stir in onion and fry for a minute. Next, add the red pepper and the lemon rind and continue to stir fry for another minute, or until the onion is see through and soft. Then stir in your coconut milk, fish sauce and lemon juice and bring to a boil. Continue cooking for a few more minutes or until the liquid has reduced slightly. Garnish with chopped fresh coriander. Serves 4.

Additional information

1. It is almost always a good idea to have all of your ingredients cut up before hand, because of the quickness of cooking this dish. If you already have your ingredients cut up before hand you can just toss them in and not have to worry about burning anything

2. Since coconut milk is very high in fat, you can purchase light coconut milk as a substitute if you would prefer a lighter dish. However, if light coconut milk is unavailable, you can mix half a cup of coconut milk and half a cup of water together to make you own version of the light alternative. (It just might not taste as good!)

Per Serving (made with light coconut milk)
Calories 251
Protein 34g
Fat 9g
Carbohydrates 9g
Fiber 1g
Sodium 478mg

About the Author:
Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ Chicken Recipes and BBQ Chicken
Submitted on 2006-11-03
Article Source: http://www.articlesarea.com/

The Six Benefits Of Eating Oatmeal

Eating a bowl of oatmeal each morning is the perfect way to start your day off right. This article will explain the six benefits of eating oatmeal and ways to make it taste delicious.

First off, the oatmeal discussed here is not the instant kind that comes in the different flavors- these are full of sugar. The real stuff is the plain oat flakes from Quaker Oats or a similar brand.

The benefits of oatmeal are due to the fact that it's made from oats and oats are a good source of both soluble and insoluble fiber.

According to the American Cancer Society:

1. Insoluble fiber's cancer-fighting properties are due to the fact that it attacks certain bile acids, reducing their toxicity.

2. Soluble fiber may reduce LDL cholesterol without lowering HDL cholesterol. LDL is bad; HDL is good.

3. Soluble fiber slows down the digestion of starch. This may be beneficial to diabetics because, when you slow down the digestion of starch, you avoid the sharp rises in your blood sugar level that usually occurs following a meal.

4. It has been found that those who eat more oats are less likely to develop heart disease, a disease that is currently widespread in the United States.

5. The phytochemicals in oat may also have cancer-fighting properties.

6. Oats are a good source of many nutrients including vitamin E, zinc, selenium, copper, iron, manganese and magnesium. Oats are also a good source of protein.

The difference between insoluble and soluble fiber, besides the foods that they come from, is what they do in your body.

Insoluble fiber's main role is that it makes stools heavier and speeds their passage through the gut, relieving constipation. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to high cholesterol, thus reducing the absorption of cholesterol into the bloodstream.

Oatmeal has a pretty bland taste which makes it hard for the average person to consume every morning. Here are ways you can make it taste better.

1. Make the oatmeal with milk instead of water. This will also add calcium and more protein.

2. Add Stevia powder to the oatmeal. It will naturally sweeten up the taste without adding sugar.

3. Stir in your favorite-flavored protein powder to it after it's been cooked. This gives the oatmeal a pretty good taste plus it adds protein. Combine this with using milk and you'll have a meal that is high in fiber, calcium and protein!

4. Add fruit such as blueberries to the oatmeal.

You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits. And play around with the above preparation suggestions until you find a taste that you fall in love with.

Your heart and body will thank you for it!

About the Author:
Ryan Cote is the owner of www.SimpleHealth123.com, a health and wellness website providing healthy aging products and free resources. Come visit and download his free health and wellness e-mail course, 4 Days to Better Health.
Article Source: http://www.articles411.com

Soul Food Restaurant - Tips to Serving up a taste of HOME Cooking

Okay so you don't have the skill, time or patience to cook up that perfect soul food dinner? Chances are a soul food restaurant in your area is serving up home cooking just like mom or grandma use to make. Give yourself a break from kitchen duties and here is the reason why.

Soul food restaurants have never been more popular. In fact, today you have more options than ever before. Black celebrities, seasoned chefs and great cooks around the country have teamed up to offer you a unique dining experience and familiar soul food menu.

If you live in or near major cities with a significant African American population, expect the competition for your business to be fierce. This is great news for you because in essence you will have an opportunity to enjoy a full range of dinning experiences at several different types of restaurants including: soul food diners, upscale dining, buffets, catered events, mom & pop dining, cafeteria style dinners and much more.

Cities like Atlanta, Chicago, Dallas, Detroit, Houston, Las Vegas, Memphis, New York, Philadelphia, St Louis, Oakland and Washington DC all offer unique dining experience including: live jazz performances, comedy shows, celebrity appearances, modernized soul food cuisine, artwork exhibits, gifts & memorabilia and cooking products.

Once you get out and start enjoying establishments in your area, it will be easy to see that the soul food restaurant industry caters to a diverse group.

Now that you're sold on the idea of giving yourself a break from kitchen duties, the obvious question is "What are celebrity soul food restaurants and famous chefs cooking up?". This question is not at all easy to answer. The simple fact is, it all depends on location and the type of clients the restaurants in your area are trying to attract.

The bottom line up front is that in most cases you can find a soul food restaurant in your area that provides the type of comfort foods and home cooking you have become accustomed too. At this point you should feel very good about the idea of eating foods any day of the week that are traditional served only during Sunday dinner and on special occasion like family reunions, family barbecues, birthdays, etc.

So what type of dishes can you expect to find on a soul food menu? That depends on the type of restaurant you visit. For example at a barbecue restaurant you can experience the taste of barbecued ribs, chicken, brisket; baked beans, macaroni & cheese, coleslaw, potato salad; banana pudding, sweet potato pie; and more.

At an upscale restaurant you would more than like see many remakes of traditional soul food and southern favorites. These modern meals will be more appealing to today's taste buds. In additional you'll see soul food fusion, the combination of African American, Caribbean and Jamaican cuisine. Lastly, on the menu you'll probably see NEO Soul Food aka New Soul Food prepared to fit the healthy lifestyle. These dishes contain less salt, fat, cholesterol and calories.

You'll be pleasantly surprised when eating at Cafeteria style restaurants, along with restaurants featuring buffets. Here you can taste and sample a variety of comfort foods including meats like smothered chicken, barbecue, meatloaf, fish; vegetables such as collard greens, cabbage, yams, okra; delectable desserts like peach cobbler, red velvet cake, pecan pie; and much more.

The Mom & Pop type restaurants will be limited to daily specials and lack variety when compared to large establishments. This can work out to your advantage because you'll always be served fresh vegetables and desserts with fruits that are in season.

Okay now is the time to take a break do some research and rush out to enjoy some soul food at a soul food restaurant near you. Just remember there are plenty of restaurants to choose from offering a variety of soul food menus. One word of caution all soul food restaurants are not created equal.

About the Author:
Linnen Hodo is a cook and food connoisseur. His website http://www.soulfoodandsoutherncooking.com features a collection of soul food recipes, restaurant reviews, cook book reviews and cooking tips.
For the latest soul food restaurant reviews in your area visit the Soul Food Restaurant Review Guide.
soulfoodandsoutherncooking@yahoo.com
This article was posted on August 21, 2006
Article Source: articlecity