By Christine Szalay Kudra
If you are watching your weight or trying to limit your calorie intake, pizza is probably not going to be the first food to come to mind when you are thinking about what to make for dinner.
Diets can be pretty boring unless you know some tasty yet low fat recipes, but what about making a healthy pizza recipe? Pizza can be greasy, fat-laden, and calorific but it does not have to be, if you know how to make it nutritious and healthy.
Trimming the Calories Off Your Pizza
Of course, you could just have a thinner wedge of regular pizza than everyone else could but that is not going to be as satisfying as sinking your teeth into a good sized helping of healthy pizza. Starting at the bottom, your healthy pizza will need a healthy crust and this means a thin crust rather than a thick one. You can buy readymade whole-wheat pizza crusts or you can make your own.
Next, what type of pizza sauce do you like? A pizza does not necessarily have to have a sauce but what about using some tomato puree with basil as your sauce? This is a nutritious and fat-free sauce option. Choose something tomato-based rather than creamy.
If you like a lot of toppings, you can layer them on thick if you choose the right ones. Vegetables such as mushrooms, eggplant, onion, leek, bell pepper, chilies, broccoli, corn and more are all great toppings. Lean meats like chicken are good, as is seafood like shrimp. Use low-fat mozzarella instead of regular mozzarella and give your pizza plenty of flavor with fresh herbs and spices.
What about making a savory fruit pizza recipe? Add pineapple, banana, or apple to any savory pizza to add sweetness.
Ultra-Healthy Recipe for Grilled Eggplant Pizza
This recipe makes a really flavorful pizza. You can use readymade whole-wheat pizza dough for convenience and swap the eggplant for zucchini if you prefer it. A handy way to shave the parmesan is to use a vegetable peeler.
What you will need:
1 lb readymade whole-wheat pizza dough
1 minced clove garlic
2 tablespoons chopped fresh basil
1 eggplant
3/4 cup marinara sauce
Yellow cornmeal, for dusting
3/4 cup shaved parmesan
How to make it:
Preheat the grill to moderately hot. Cut the eggplant into rounds, which are half an inch thick and grill them for about five minutes, turning them once. Let them cool, and then slice them into strips. Turn the grill down to low.
Sprinkle the cornmeal over a big cookie sheet, then roll out the whole-wheat dough and put it on the cookie sheet. Slide the pizza crust on to the grill rack and cook it with the lid closed for a few minutes, until it is golden brown. Flip it over, and then spread the marinara sauce over it.
Top it with the basil, garlic, and eggplant and scatter the parmesan on top. Grill the pizza with the lid down for about eight minutes, or until the bottom of the crust is golden brown and the parmesan has melted.
Pizza is never going to be the healthiest food in the world but if you choose a nutritious fruit pizza recipe or whole-wheat savory pizza recipe, you can make something nutritious and satisfying. There are many types of pizza which are low in fat and calories so you never have to miss out.
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Friday, 28 May 2010
Thursday, 27 May 2010
How to Make the Best Potato Soup Recipe
By Ray T. Lewis
This recipe makes a large pot of a rich and tasty potato soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of potato with a fork until they are tender to your liking.
Tips
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for potato soup. However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
Serving Suggestions
An excellent way to serve potato soup is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.
You can find another article about how to make potato soup at our how to guides site here.
There are few dishes Ray T. Lewis would prefer to eat than potato soup. It's not potato soup unless it's accompanied by a nice baloney sandwich though.
Article Source: http://ezinearticles.com/?expert=Ray_T._Lewis
This recipe makes a large pot of a rich and tasty potato soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of potato with a fork until they are tender to your liking.
Tips
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for potato soup. However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
Serving Suggestions
An excellent way to serve potato soup is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.
You can find another article about how to make potato soup at our how to guides site here.
There are few dishes Ray T. Lewis would prefer to eat than potato soup. It's not potato soup unless it's accompanied by a nice baloney sandwich though.
Article Source: http://ezinearticles.com/?expert=Ray_T._Lewis
Tuesday, 25 May 2010
Cheap and Filling Recipes
By Patrick Carpen
We all are trying to tighten our budgets without tightening our belts. Buying in bulk and freezing the extras is not always enough, sometimes being frugal has to come with a little imagination. Being successful with frugality is often not measured in dollars and cents but rather in the end product. Here are a couple of recipes to help you do just that.
Baked Chicken in Tomato Basil Sauce
This dish looks like a million bucks, but it certainly won't cost a great deal to whip this one together. Baked chicken is not only healthy and filling, but the tomato and basil sauce will give it just the right kick to make you forget all about the condition of your wallet.
Ingredients:
8 large chicken thighs
12 oz can basil and Parmesan tomato sauce
1 small box of button mushrooms
4 tbsp of freshly chopped basil
1 1/2 cups chicken stock
1 lb small new potatoes
3 tbsp olive oil
Directions:
Preheat oven to 350 degrees F. Brown the chicken in a frying pan with hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock to the mix. Place the dish in the oven and cook for 25 minutes. Boil newborn potatoes until cooked. Drain and serve the potatoes on a plate, placing the chicken on top of them. Top it off by sprinkling the basil and drizzling the olive oil over the top.
Baked Beans with a Twist
Low in fat, high in energy, and soft on the pocket book, this is one meal that is both flavorful and a little on the "different" side. This one is a favorite for college students and young people due to how inexpensive it is to make and how flavorful it can be. Feel free to add little bit of other things to this recipe to make it a little more your own.
Ingredients:
1 tsp oil
1 onion (halved and thinly sliced)
2 strips of streaky bacon (cut into large pieces)
1 tsp sugar (brown, preferably)
14 oz can chopped tomatoes
3/4 cup stock from a cube
14 oz can cannellini beans (or haricot beans in water)
1 tbsp flour
1/2 tsp cayenne pepper
1 tsp dried mixed herb (optional)
2 baking potatoes (cut into 16 wedges)
2 tsp oil
Directions:
Heat oven to 390 degrees F. Mix together the flour, cayenne pepper, and the herbs. Add salt and pepper. Toss the seasoning with the potatoes and oil until the potatoes are well coated. Put onto baking sheet then bake for about 35 minutes until crisp and cooked through. Heat the oil in a non-stick pan, then gently fry the onion and bacon together until the onions are softened. Stir in the sugar, tomatoes, stock and seasoning to taste.Simmer the sauce for five minutes, then add the beans. Simmer for another five minutes until the sauce has thickened. Serve with the wedges.
If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://ezinearticles.com/?expert=Patrick_Carpen
We all are trying to tighten our budgets without tightening our belts. Buying in bulk and freezing the extras is not always enough, sometimes being frugal has to come with a little imagination. Being successful with frugality is often not measured in dollars and cents but rather in the end product. Here are a couple of recipes to help you do just that.
Baked Chicken in Tomato Basil Sauce
This dish looks like a million bucks, but it certainly won't cost a great deal to whip this one together. Baked chicken is not only healthy and filling, but the tomato and basil sauce will give it just the right kick to make you forget all about the condition of your wallet.
Ingredients:
8 large chicken thighs
12 oz can basil and Parmesan tomato sauce
1 small box of button mushrooms
4 tbsp of freshly chopped basil
1 1/2 cups chicken stock
1 lb small new potatoes
3 tbsp olive oil
Directions:
Preheat oven to 350 degrees F. Brown the chicken in a frying pan with hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock to the mix. Place the dish in the oven and cook for 25 minutes. Boil newborn potatoes until cooked. Drain and serve the potatoes on a plate, placing the chicken on top of them. Top it off by sprinkling the basil and drizzling the olive oil over the top.
Baked Beans with a Twist
Low in fat, high in energy, and soft on the pocket book, this is one meal that is both flavorful and a little on the "different" side. This one is a favorite for college students and young people due to how inexpensive it is to make and how flavorful it can be. Feel free to add little bit of other things to this recipe to make it a little more your own.
Ingredients:
1 tsp oil
1 onion (halved and thinly sliced)
2 strips of streaky bacon (cut into large pieces)
1 tsp sugar (brown, preferably)
14 oz can chopped tomatoes
3/4 cup stock from a cube
14 oz can cannellini beans (or haricot beans in water)
1 tbsp flour
1/2 tsp cayenne pepper
1 tsp dried mixed herb (optional)
2 baking potatoes (cut into 16 wedges)
2 tsp oil
Directions:
Heat oven to 390 degrees F. Mix together the flour, cayenne pepper, and the herbs. Add salt and pepper. Toss the seasoning with the potatoes and oil until the potatoes are well coated. Put onto baking sheet then bake for about 35 minutes until crisp and cooked through. Heat the oil in a non-stick pan, then gently fry the onion and bacon together until the onions are softened. Stir in the sugar, tomatoes, stock and seasoning to taste.Simmer the sauce for five minutes, then add the beans. Simmer for another five minutes until the sauce has thickened. Serve with the wedges.
If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://ezinearticles.com/?expert=Patrick_Carpen
Monday, 24 May 2010
Cheap and Easy Recipes - Gourmet Sauces For You
By David Bakke
If you have kids, you will realize the obvious value of a cheap recipe; however, you will love the value of a fast and easy recipe!
Well, I have got something for you that should really help out.
First, I love cooking. I have cooked since I was 8, and it has always been a passion of mine. So much that I spent the better part of my professional career in corporate restaurant management. I got out of it several years back because I was tired of the hours, but my passion for cooking remains.
But alas, with the addition of our young son to the household, my days of spending extra time in the kitchen trying out a new gourmet recipe came to a shocking halt. Since his birth almost that has turned into "run in there and throw something together as fast as possible"-and hopefully something that will make a lot of leftovers.
Well, recently, I had gotten the urge for some different stuff. I can't remember exactly how it happened, but I was sautéing some vegetables and I was trying to figure out a way to jazz them up a little.
I took one look into the pantry, saw quite a few flavors of baby food that my son was no longer interested in, and voila!
Tossed a jar or two in there and I had an instant vegetable stew.
Let me explain. One small jar of baby food costs bout fifty cents or less. I would not use this idea to create a sauce for three pounds of baked chicken or anything like that. You could, but you might lose the savings, as that would get a little pricey.
Since my discovery, I have used it strictly on boiled, sauteed, or steamed veggies. Just before serving. I drop 1 or to jars of bay food over them, stir them in and almost immediately remove from heat.
The possibilities are endless, especially since there are about a million flavors of baby food.
So far, I tried a jar of Peas and Brown Rice over sauteed mushrooms and peppers (quite a unique taste).
I also did a sweet potato baby food mixed in sauteed streamed squash and zucchini.
Again, you can really try about any combination at all. It turns any cooked veggie dish into a fast and easy vegetable stew.
One more quick secret-I even served this when entertaining friends a few nights ago. Guess what? They were dying for the recipe!!!
Would you like to learn more tips and strategies on how to impact and improve your personal economy? Visit me at my personal finance blog http://yourfinances101.com/blog
There you can check out my recently published book, "Don't Be A Mule: A Common-sense Guide to Saving More, Spending Less, and Generating Extra Income in Your Everyday Life."
Article Source: http://EzineArticles.com/?expert=David_Bakke
If you have kids, you will realize the obvious value of a cheap recipe; however, you will love the value of a fast and easy recipe!
Well, I have got something for you that should really help out.
First, I love cooking. I have cooked since I was 8, and it has always been a passion of mine. So much that I spent the better part of my professional career in corporate restaurant management. I got out of it several years back because I was tired of the hours, but my passion for cooking remains.
But alas, with the addition of our young son to the household, my days of spending extra time in the kitchen trying out a new gourmet recipe came to a shocking halt. Since his birth almost that has turned into "run in there and throw something together as fast as possible"-and hopefully something that will make a lot of leftovers.
Well, recently, I had gotten the urge for some different stuff. I can't remember exactly how it happened, but I was sautéing some vegetables and I was trying to figure out a way to jazz them up a little.
I took one look into the pantry, saw quite a few flavors of baby food that my son was no longer interested in, and voila!
Tossed a jar or two in there and I had an instant vegetable stew.
Let me explain. One small jar of baby food costs bout fifty cents or less. I would not use this idea to create a sauce for three pounds of baked chicken or anything like that. You could, but you might lose the savings, as that would get a little pricey.
Since my discovery, I have used it strictly on boiled, sauteed, or steamed veggies. Just before serving. I drop 1 or to jars of bay food over them, stir them in and almost immediately remove from heat.
The possibilities are endless, especially since there are about a million flavors of baby food.
So far, I tried a jar of Peas and Brown Rice over sauteed mushrooms and peppers (quite a unique taste).
I also did a sweet potato baby food mixed in sauteed streamed squash and zucchini.
Again, you can really try about any combination at all. It turns any cooked veggie dish into a fast and easy vegetable stew.
One more quick secret-I even served this when entertaining friends a few nights ago. Guess what? They were dying for the recipe!!!
Would you like to learn more tips and strategies on how to impact and improve your personal economy? Visit me at my personal finance blog http://yourfinances101.com/blog
There you can check out my recently published book, "Don't Be A Mule: A Common-sense Guide to Saving More, Spending Less, and Generating Extra Income in Your Everyday Life."
Article Source: http://EzineArticles.com/?expert=David_Bakke
Friday, 21 May 2010
A quick party food
I am organising a party for school kids.
What I offer:
What I offer:
- home made burgers
- home made chips
- chicken nuggets
- salad (tomatoes, lettuce and cucumber)
- juice or water to drink.
Thursday, 20 May 2010
A quick barbecue
We are going to have a BBQ during the weekend. I got chicken legs and a sauce. I am going to marinate them in it before cooking. I think I will prepare some roasted potatoes and a salad, as well.
As a dessert, I suggest a flan with peaches. Get a flan and tinned peaches. Drain the juice and spread peach pieces on the flan. You can also add a jelly on top. It is delicious.
As a dessert, I suggest a flan with peaches. Get a flan and tinned peaches. Drain the juice and spread peach pieces on the flan. You can also add a jelly on top. It is delicious.
Wednesday, 19 May 2010
Tasty Vegan Soup Recipes
By Christine Szalay Kudra
A vegan does not eat animals or animal products, which rules out meat, fish, poultry, milk, eggs, and cream. Vegans do however eat nuts, fruit, vegetables, herbs, spices, and grains, which means there are plenty of tasty vegan soup recipes that you could create without sacrificing any flavor.
If you are a fan of vegetable soups like pumpkin soup, you can make something like this if you have vegan or vegetarian guests coming to visit. Pumpkin soup is a particular favorite and there are many varieties that you can make.
Use a vegetable stock instead of chicken or beef stock and add whichever other vegetables you fancy. If you want to make a creamy soup, you can use a vegan creamer for a similar effect. You might prefer to make a spicy pumpkin soup or a fragrant curried pumpkin soup recipe.
How to Adapt Non-Vegan Soups for Vegans
There are some ingredients which you need to alter when making a non-vegan soup and there are other things that you cannot substitute. Be careful when cooking for strict vegans because there are some things that you might not know contain animal products.
Wine, for example, sometimes contains gelatin, fish bladders, or egg whites. The same applies to beer. Mayonnaise often contains eggs, although you can get vegan and vegetarian versions of mayonnaise. You can even get vegan Worcestershire sauce because the original product contains anchovies.
Maple syrup sometimes contains tiny amounts of butter, cream, or milk, which might surprise you. This is to stop the syrup from foaming. Flour tortillas might contain whey, glycerides, and lard. Tomato-based sauces sometimes contain animal fat, so check the ingredients labels on anything you buy to serve vegan guests, just in case.
Recipe for Vegan Soup with Lentils and Leeks
This delicious soup is suitable for vegans and non-vegans alike because it is so rich-tasting and full of wonderful flavor and texture. The combination of leeks, carrot, celery, onion, and tomatoes provide the base for this soup and garlic, thyme, and bay leaf are used to add an herbal taste. The barley and lentils add extra flavor and texture and this is a very nutritious soup. It makes enough to serve eight people.
What you will need:
2 sliced leeks
1/4 cup raw barley
1 minced clove garlic
1 chopped carrot
1 chopped rib celery
9 cups vegetable stock
19 oz can chopped tomatoes with liquid
1 chopped onion
1 cup raw lentils
1 bay leaf
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
Salt and black pepper, to taste
How to make it:
Saute the leeks and onion with the garlic in a soup pot in the oil until tender. Add the lentils, bay leaf, vegetable stock, and barley. Bring the soup to a boil and turn the heat down. Simmer the soup for half an hour, stirring it occasionally.
Add the rest of the ingredients and cover the soup pot. Simmer the soup for an hour or until the lentils are tender. Remove the bay leaf and serve.
Vegetable soup recipes are nourishing and filling. You might like to make a delicious, vegan-friendly pumpkin soup recipe such as classic pumpkin soup or a pumpkin and onion soup. This is such a delicious, warming dish on a cool evening and there are pumpkin soup recipes for non-vegans that you might like to try too.
Find all the best pumpkin soup recipes at PumpkinSoup.org
Article Source: http://ezinearticles.com/?expert=Christine_Szalay_Kudra
A vegan does not eat animals or animal products, which rules out meat, fish, poultry, milk, eggs, and cream. Vegans do however eat nuts, fruit, vegetables, herbs, spices, and grains, which means there are plenty of tasty vegan soup recipes that you could create without sacrificing any flavor.
If you are a fan of vegetable soups like pumpkin soup, you can make something like this if you have vegan or vegetarian guests coming to visit. Pumpkin soup is a particular favorite and there are many varieties that you can make.
Use a vegetable stock instead of chicken or beef stock and add whichever other vegetables you fancy. If you want to make a creamy soup, you can use a vegan creamer for a similar effect. You might prefer to make a spicy pumpkin soup or a fragrant curried pumpkin soup recipe.
How to Adapt Non-Vegan Soups for Vegans
There are some ingredients which you need to alter when making a non-vegan soup and there are other things that you cannot substitute. Be careful when cooking for strict vegans because there are some things that you might not know contain animal products.
Wine, for example, sometimes contains gelatin, fish bladders, or egg whites. The same applies to beer. Mayonnaise often contains eggs, although you can get vegan and vegetarian versions of mayonnaise. You can even get vegan Worcestershire sauce because the original product contains anchovies.
Maple syrup sometimes contains tiny amounts of butter, cream, or milk, which might surprise you. This is to stop the syrup from foaming. Flour tortillas might contain whey, glycerides, and lard. Tomato-based sauces sometimes contain animal fat, so check the ingredients labels on anything you buy to serve vegan guests, just in case.
Recipe for Vegan Soup with Lentils and Leeks
This delicious soup is suitable for vegans and non-vegans alike because it is so rich-tasting and full of wonderful flavor and texture. The combination of leeks, carrot, celery, onion, and tomatoes provide the base for this soup and garlic, thyme, and bay leaf are used to add an herbal taste. The barley and lentils add extra flavor and texture and this is a very nutritious soup. It makes enough to serve eight people.
What you will need:
2 sliced leeks
1/4 cup raw barley
1 minced clove garlic
1 chopped carrot
1 chopped rib celery
9 cups vegetable stock
19 oz can chopped tomatoes with liquid
1 chopped onion
1 cup raw lentils
1 bay leaf
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
Salt and black pepper, to taste
How to make it:
Saute the leeks and onion with the garlic in a soup pot in the oil until tender. Add the lentils, bay leaf, vegetable stock, and barley. Bring the soup to a boil and turn the heat down. Simmer the soup for half an hour, stirring it occasionally.
Add the rest of the ingredients and cover the soup pot. Simmer the soup for an hour or until the lentils are tender. Remove the bay leaf and serve.
Vegetable soup recipes are nourishing and filling. You might like to make a delicious, vegan-friendly pumpkin soup recipe such as classic pumpkin soup or a pumpkin and onion soup. This is such a delicious, warming dish on a cool evening and there are pumpkin soup recipes for non-vegans that you might like to try too.
Find all the best pumpkin soup recipes at PumpkinSoup.org
Article Source: http://ezinearticles.com/?expert=Christine_Szalay_Kudra
Tuesday, 18 May 2010
Mince meat with a twist
Tonight I am serving a very easy dish: mince meat with a twist.
Ingredients:
Boil any noodles and dish them out before you add meat with vegetables.
Ingredients:
- mince meat
- 1 carrot
- 1-2 cellery stems
- 1 onion
- oil to fry
- seasoning
- noodles
Boil any noodles and dish them out before you add meat with vegetables.
Monday, 17 May 2010
A mixture soup
Today I am making a soup out of anything I had left in the fridge. I call it a "mixture soup" as I am adding different things and mixing them together.
I took:
I took:
- 1 carrot
- 1/4 of grated cabbage
- some fat cut out of meat to add to flavour
- seasoning
- mashed potatoes left from yesterday
- carcass from chicken we had on Sunday
I put all the ingredients in the pot, added water and boiled it. Then I simmered it until all vegetable became soft.
Friday, 14 May 2010
Easy Lasagna Recipe For the Cooking Challenged
By Heaven Stubblefield
I'll be the first person to tell you that I can't cook worth anything. I was lucky enough to marry a man whose diet already consisted of frozen pizza and fast food ahead of time. My lack of abilities didn't disappoint him. In an attempt to get my food in the culinary door though, I discovered a recipe for lasagna that literally anyone could do. It isn't fancy by any means, but it is tasty and easy to do. If you're looking for a beginner recipe or lasagna, this is a basic as it gets.
What You Need:
-1 Box of lasagna noodles
-1 brick of mozzarella cheese
-1 jar of tomato pasta sauce
-1 pound of ground beef or turkey
-1 glass cake pan (size based on need)
-1 frying pan (size based on need)
-1 large sauce pan
-1 cheese grater
-1 colander
-Aluminum foil
-A few spoons
-A few plates/bowls
-A few spatulas
Step 1 - Boil the Noodles
The noodles take the longest time to cook, so get those going fist. To determine how many noodles you need to cook, see how many it will take to line the bottom of your cake pan. Then multiple that amount by the amount of layers you want to have. I usually cook between nine and twelve noodles.
Fill your large sauce pan a little over half way with water. Set your noodles in one at a time so they don't stick together. Set the burner on high and let them start to boil. Leave them there and move onto the next step.
*Make sure to continue stirring the noodles throughout these next steps, even if I don't mention it.
Step 2 - Defrost the Meat
If your meat isn't already defrosted, take this time to stick it in the microwave and start defrosting. Otherwise, move to step 3.
Step 3 - Grate the Cheese
It takes some time to grate an entire brick of mozzarella, so do that next. It's easiest if you break it in half and then grate the two halves separately. Once everything has been grated, put the cheese on a plate or in a bowl for easy access later on.
Step 4 - Brown the Meat
Your meat should be defrosted now, so take it out and put it in your frying pan. Heat the burner to medium. You might want to drain it before you do this if there is a lot of fat and water at the bottom of the plate. Begin chopping the meat into fine piece and continue flipping and chopping it until there is no pink visible. Once the meat is brown, turn the burner off and set the meat to the side.
Step 5 - Drain the Noodles
If your noodles are fully cooked, put your colander in the sink and drain your noodles. Either leave them there, or put them in a bowl so you can make your lasagna.
Step 6 - Assemble the Lasagna
Pre-heat your oven to 375 degrees Fahrenheit. Put a layer of tomato pasta sauce at the bottom of the pan. Then put a layer of pasta noodles down. Add another layer of pasta sauce and then cover that with the ground meat. Add a layer of cheese. Repeat this noodle, sauce, meat, and cheese layering until you have the desired height to your lasagna.
Step 7 - Bake the Lasagna
Put aluminum foil on top of the lasagna pan and put it in the oven. Bake it in there until the cheese is fully melted. This may take up to 30 minutes, depending o the oven and the size of the lasagna. If you want to brown the cheese on top, switch it to broil and cook it like that at the tail end of the time.
Step 8 - Serve
Take the lasagna out of the oven and let it cool for a bit. Then cut it up and serve it to your family. Pairs great with salad and bread if you're aiming to truly prepare a meal. Enjoy!
Heaven Stubblefield is not exactly a cooking expert, so the recipes she uses are user friendly and super easy. If you have any questions about food and dining, don't hesitate to ask at FunAdvice.Com.
Article Source: http://EzineArticles.com/?expert=Heaven_Stubblefield
I'll be the first person to tell you that I can't cook worth anything. I was lucky enough to marry a man whose diet already consisted of frozen pizza and fast food ahead of time. My lack of abilities didn't disappoint him. In an attempt to get my food in the culinary door though, I discovered a recipe for lasagna that literally anyone could do. It isn't fancy by any means, but it is tasty and easy to do. If you're looking for a beginner recipe or lasagna, this is a basic as it gets.
What You Need:
-1 Box of lasagna noodles
-1 brick of mozzarella cheese
-1 jar of tomato pasta sauce
-1 pound of ground beef or turkey
-1 glass cake pan (size based on need)
-1 frying pan (size based on need)
-1 large sauce pan
-1 cheese grater
-1 colander
-Aluminum foil
-A few spoons
-A few plates/bowls
-A few spatulas
Step 1 - Boil the Noodles
The noodles take the longest time to cook, so get those going fist. To determine how many noodles you need to cook, see how many it will take to line the bottom of your cake pan. Then multiple that amount by the amount of layers you want to have. I usually cook between nine and twelve noodles.
Fill your large sauce pan a little over half way with water. Set your noodles in one at a time so they don't stick together. Set the burner on high and let them start to boil. Leave them there and move onto the next step.
*Make sure to continue stirring the noodles throughout these next steps, even if I don't mention it.
Step 2 - Defrost the Meat
If your meat isn't already defrosted, take this time to stick it in the microwave and start defrosting. Otherwise, move to step 3.
Step 3 - Grate the Cheese
It takes some time to grate an entire brick of mozzarella, so do that next. It's easiest if you break it in half and then grate the two halves separately. Once everything has been grated, put the cheese on a plate or in a bowl for easy access later on.
Step 4 - Brown the Meat
Your meat should be defrosted now, so take it out and put it in your frying pan. Heat the burner to medium. You might want to drain it before you do this if there is a lot of fat and water at the bottom of the plate. Begin chopping the meat into fine piece and continue flipping and chopping it until there is no pink visible. Once the meat is brown, turn the burner off and set the meat to the side.
Step 5 - Drain the Noodles
If your noodles are fully cooked, put your colander in the sink and drain your noodles. Either leave them there, or put them in a bowl so you can make your lasagna.
Step 6 - Assemble the Lasagna
Pre-heat your oven to 375 degrees Fahrenheit. Put a layer of tomato pasta sauce at the bottom of the pan. Then put a layer of pasta noodles down. Add another layer of pasta sauce and then cover that with the ground meat. Add a layer of cheese. Repeat this noodle, sauce, meat, and cheese layering until you have the desired height to your lasagna.
Step 7 - Bake the Lasagna
Put aluminum foil on top of the lasagna pan and put it in the oven. Bake it in there until the cheese is fully melted. This may take up to 30 minutes, depending o the oven and the size of the lasagna. If you want to brown the cheese on top, switch it to broil and cook it like that at the tail end of the time.
Step 8 - Serve
Take the lasagna out of the oven and let it cool for a bit. Then cut it up and serve it to your family. Pairs great with salad and bread if you're aiming to truly prepare a meal. Enjoy!
Heaven Stubblefield is not exactly a cooking expert, so the recipes she uses are user friendly and super easy. If you have any questions about food and dining, don't hesitate to ask at FunAdvice.Com.
Article Source: http://EzineArticles.com/?expert=Heaven_Stubblefield
Thursday, 13 May 2010
Improved recipe for hamburgers
Hamburgers or cutlets (Polish people call them : kotlets) can be really tasty if you blend meat. Try to use two types of meat (I bought mince and beef) and I also fried diced onion with half a ham cube. Season it according to your taste, but be careful with salt, as Knorr ham cubes are salty anyway. I would advise to take 1/4 of a cube, mix it in warm water and add it to the onion.
Any stock cubes: beef, chicken, lamb or vegetable are handy to add to your cooking, as they always improve the taste.
Any stock cubes: beef, chicken, lamb or vegetable are handy to add to your cooking, as they always improve the taste.
Wednesday, 12 May 2010
Japanese dish-Tsunage
Here it is: a very easy, but delicious meal with oriental hint: tsunage.
You need:
Mix tuna (after you have drained it) with corn, egg, diced onion and flour. The mixture should stick together well enough to be put on hot oil. After it starts getting a brownish colour, turn it over. Drain it on a plate with paper towel to get rid of excess fat.
Serve hot with sauce.
Sauce:
4 spoonfuls of soya sauce mixed with a tea spoonful of sugar. Warm it up until all sugar disappears. Sprinkle it on top of hot tsunage. Green tea goes well with this dish.
You need:
- tinned tuna ( I usually use 2 for a family of 4)
- tinned corn
- 1 onion
- 1egg
- some flour
- a tea spoonful of sugar
- soya sauce
- oil to fry
Mix tuna (after you have drained it) with corn, egg, diced onion and flour. The mixture should stick together well enough to be put on hot oil. After it starts getting a brownish colour, turn it over. Drain it on a plate with paper towel to get rid of excess fat.
Serve hot with sauce.
Sauce:
4 spoonfuls of soya sauce mixed with a tea spoonful of sugar. Warm it up until all sugar disappears. Sprinkle it on top of hot tsunage. Green tea goes well with this dish.
Tuesday, 11 May 2010
Tasty Desserts - Delicious Carrot Cake Recipe
By Christine Szalay Kudra
Carrot cakes are moist, dense cakes made with grated carrot. Carrots have long been used to sweeten foods when other sweeteners were scarce. They are most frequently frosted with cream cheese frosting and often decorated with frosting carrots.
Some carrot cakes also have optional ingredients added, such as pineapple, coconut, raisins, or nuts. Unlike most cakes, carrot cakes are made more like sweet bread. Carrot cakes have been popular since the 1960s in America, although they have been made in one form or another since Medieval times.
It seems this cake is something you either love or hate. Most people seem to take offense at the optional ingredients more than the cake itself. If you find you have picky eaters at your table, try making a plain carrot cake without nuts or any other added ingredients. You will most likely find that suddenly your picky eater will dig in with gusto. If you like the nuts and such, you can always add them to the frosting at the end when you are serving. This way everyone can enjoy the cake with all the trimmings that they like.
Recipe for Carrot Cake
This moist, delicious cake is perfect for a spring gathering.
What You Need
3 cups all purpose flour
2-3/4 cups granulated sugar
1 Tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons kosher salt
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1-1/2 cups carrot, finely grated
2 jars carrot puree (4 oz each) from the baby food aisle
Frosting
3-1/2 cups powdered sugar
12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon salt
How to Make It
Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Spray two 9 inch round cake pans with cooking spray.
Whisk the flour, granulated sugar, cinnamon, salt, and baking soda together in a mixing bowl. Using a separate bowl, whisk eggs, oil, and vanilla together. Add to the dry ingredients. Beat on low for a minute. Add in the grated carrots and carrot puree. Stir until just mixed.
Pour the batter into the oiled cake pans. Bake about 40 to 45 minutes, or until a knife inserted into the center of each cake comes out clean. When done, move the pans to a wire rack and let them cool completely.
For the frosting, sift the powdered sugar into a medium bowl and set it aside. In another bowl, mix the cream cheese, vanilla, butter, and salt together, scraping the mixture off the sides of the bowl. Mix until smooth. Add the powdered sugar a little bit at a time, beating until the frosting is light and fluffy.
Place one layer on a platter. Use one third of the frosting on the top. Place the second layer on top, flat side up. Spread another third of the icing over the top and the final third around the sides. Decorate if you wish.
Mexican recipes are a great way to spice up dinner time. It is fun to explore new dishes and flavors. When it is time for dessert, consider making some Mexican dessert recipes. There are many types of desserts that will tempt you and your family.
MexicanDessertRecipes.net The Sweet Side of Mexican Food
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Carrot cakes are moist, dense cakes made with grated carrot. Carrots have long been used to sweeten foods when other sweeteners were scarce. They are most frequently frosted with cream cheese frosting and often decorated with frosting carrots.
Some carrot cakes also have optional ingredients added, such as pineapple, coconut, raisins, or nuts. Unlike most cakes, carrot cakes are made more like sweet bread. Carrot cakes have been popular since the 1960s in America, although they have been made in one form or another since Medieval times.
It seems this cake is something you either love or hate. Most people seem to take offense at the optional ingredients more than the cake itself. If you find you have picky eaters at your table, try making a plain carrot cake without nuts or any other added ingredients. You will most likely find that suddenly your picky eater will dig in with gusto. If you like the nuts and such, you can always add them to the frosting at the end when you are serving. This way everyone can enjoy the cake with all the trimmings that they like.
Recipe for Carrot Cake
This moist, delicious cake is perfect for a spring gathering.
What You Need
3 cups all purpose flour
2-3/4 cups granulated sugar
1 Tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons kosher salt
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1-1/2 cups carrot, finely grated
2 jars carrot puree (4 oz each) from the baby food aisle
Frosting
3-1/2 cups powdered sugar
12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon salt
How to Make It
Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Spray two 9 inch round cake pans with cooking spray.
Whisk the flour, granulated sugar, cinnamon, salt, and baking soda together in a mixing bowl. Using a separate bowl, whisk eggs, oil, and vanilla together. Add to the dry ingredients. Beat on low for a minute. Add in the grated carrots and carrot puree. Stir until just mixed.
Pour the batter into the oiled cake pans. Bake about 40 to 45 minutes, or until a knife inserted into the center of each cake comes out clean. When done, move the pans to a wire rack and let them cool completely.
For the frosting, sift the powdered sugar into a medium bowl and set it aside. In another bowl, mix the cream cheese, vanilla, butter, and salt together, scraping the mixture off the sides of the bowl. Mix until smooth. Add the powdered sugar a little bit at a time, beating until the frosting is light and fluffy.
Place one layer on a platter. Use one third of the frosting on the top. Place the second layer on top, flat side up. Spread another third of the icing over the top and the final third around the sides. Decorate if you wish.
Mexican recipes are a great way to spice up dinner time. It is fun to explore new dishes and flavors. When it is time for dessert, consider making some Mexican dessert recipes. There are many types of desserts that will tempt you and your family.
MexicanDessertRecipes.net The Sweet Side of Mexican Food
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Monday, 10 May 2010
Vegetable Soup Recipes - Nourishing and Satisfying
By Christine Szalay Kudra
You do not always need meat, fish, or poultry to make soup. In fact, some of the best soups are vegetarian. Whether you are a vegetarian or simply trying to increase the amount of vegetables you eat, there is no denying that vegetables are healthy as well as very tasty, and there are lots of different herbs, spices and seasonings you can use to liven them up even more.
There are all sorts of vegetable soups you can make. You can make vegetable broth by simmering vegetables past their prime with vegetable peelings in water. Throw in some herbs and garlic and you will have a wonderful broth in a couple of hours, after you simmer the mixture and sieve it.
To make your vegetable broth into a delicious vegetable soup, you will need to add some chopped vegetables and simmer them until they are soft. Noodles, rice, potatoes, and lentils add another flavor and enough texture to make the soup satisfying and wholesome. Add these when you add the raw vegetables and they will cook together.
Vegetables Which are Good in Soup
There are lots of vegetables you can use to make soup recipes. If you are on a tight budget, just grab whatever is on special offer in the grocery store and you can make soup from it. Even if you only have vegetables, which are a bit soft and past their prime, you can make a nice soup from them.
Carrots, zucchini, eggplant, broccoli, cauliflower, turnip, parsnip, rutabaga, bell pepper, pumpkin, tomato, onion, potato, yam, and beans are just some of the vegetables you can use in soup recipes. Some ingredients are seasonal and some are available throughout the year, but there are a lot of soups you can make in bulk and freeze.
Curried Parsnip and Potato Soup
The following recipe is healthy, wholesome, easy to make and serves two people. Serve it with crusty bread for a satisfying lunch or warming supper. If you can get organic parsnip and potatoes, this soup will be even tastier.
The spices give it a subtle curry flavor and you can make double the amount and freeze half if you want to. If you are not cooking for vegetarians, you can use chicken broth instead of the vegetable broth.
Veggie Parsnip Soup Recipe with Potatoes
What you will need:
1 potato, peeled and chopped
1 onion, finely chopped
8 oz parsnip, peeled and sliced
1 1/2 cups vegetable broth
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
How to make it:
Put all the ingredients in a large saucepan and bring them to the boil. Simmer the soup for about 15 minutes, stirring it occasionally. Let the soup cool a bit, and then liquidize it in the blender in batches. You can use a potato masher if you do not have a blender. Push the soup through a sieve with a wooden spoon if you want it finer. Serve it hot with fresh, crusty bread and butter.
Great food has always been a way of life in our household and having lots of different easy recipes to choose from is very important. After all, between work and the kids' activities it seems there is hardly any time left to think about eating let alone eating health. I mean who has time to make a full fledge sit-down meal in today's rat race? We know this all too well with our family of six time is preciously short!
Vegetable soup might not sound like a substantial, filling meal but it really is! Also, vegetable soup is a great dish to make in bulk because it freezes so well, meaning you can thaw portions out for an ultra quick lunch or supper. Try an easy canned pumpkin soup recipe for a speedy, nutritious meal.
Pumpkin is a wonderful ingredient for soup at any time of the year and the crockpot is a great way to cook pumpkin soup recipes. If you are looking for a creamy pumpkin soup recipe, a canned pumpkin soup recipe, a spicy pumpkin soup recipe or some other kind, you will love the comprehensive soup recipe collection we have for you at PumpkinSoup.org
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
You do not always need meat, fish, or poultry to make soup. In fact, some of the best soups are vegetarian. Whether you are a vegetarian or simply trying to increase the amount of vegetables you eat, there is no denying that vegetables are healthy as well as very tasty, and there are lots of different herbs, spices and seasonings you can use to liven them up even more.
There are all sorts of vegetable soups you can make. You can make vegetable broth by simmering vegetables past their prime with vegetable peelings in water. Throw in some herbs and garlic and you will have a wonderful broth in a couple of hours, after you simmer the mixture and sieve it.
To make your vegetable broth into a delicious vegetable soup, you will need to add some chopped vegetables and simmer them until they are soft. Noodles, rice, potatoes, and lentils add another flavor and enough texture to make the soup satisfying and wholesome. Add these when you add the raw vegetables and they will cook together.
Vegetables Which are Good in Soup
There are lots of vegetables you can use to make soup recipes. If you are on a tight budget, just grab whatever is on special offer in the grocery store and you can make soup from it. Even if you only have vegetables, which are a bit soft and past their prime, you can make a nice soup from them.
Carrots, zucchini, eggplant, broccoli, cauliflower, turnip, parsnip, rutabaga, bell pepper, pumpkin, tomato, onion, potato, yam, and beans are just some of the vegetables you can use in soup recipes. Some ingredients are seasonal and some are available throughout the year, but there are a lot of soups you can make in bulk and freeze.
Curried Parsnip and Potato Soup
The following recipe is healthy, wholesome, easy to make and serves two people. Serve it with crusty bread for a satisfying lunch or warming supper. If you can get organic parsnip and potatoes, this soup will be even tastier.
The spices give it a subtle curry flavor and you can make double the amount and freeze half if you want to. If you are not cooking for vegetarians, you can use chicken broth instead of the vegetable broth.
Veggie Parsnip Soup Recipe with Potatoes
What you will need:
1 potato, peeled and chopped
1 onion, finely chopped
8 oz parsnip, peeled and sliced
1 1/2 cups vegetable broth
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
How to make it:
Put all the ingredients in a large saucepan and bring them to the boil. Simmer the soup for about 15 minutes, stirring it occasionally. Let the soup cool a bit, and then liquidize it in the blender in batches. You can use a potato masher if you do not have a blender. Push the soup through a sieve with a wooden spoon if you want it finer. Serve it hot with fresh, crusty bread and butter.
Great food has always been a way of life in our household and having lots of different easy recipes to choose from is very important. After all, between work and the kids' activities it seems there is hardly any time left to think about eating let alone eating health. I mean who has time to make a full fledge sit-down meal in today's rat race? We know this all too well with our family of six time is preciously short!
Vegetable soup might not sound like a substantial, filling meal but it really is! Also, vegetable soup is a great dish to make in bulk because it freezes so well, meaning you can thaw portions out for an ultra quick lunch or supper. Try an easy canned pumpkin soup recipe for a speedy, nutritious meal.
Pumpkin is a wonderful ingredient for soup at any time of the year and the crockpot is a great way to cook pumpkin soup recipes. If you are looking for a creamy pumpkin soup recipe, a canned pumpkin soup recipe, a spicy pumpkin soup recipe or some other kind, you will love the comprehensive soup recipe collection we have for you at PumpkinSoup.org
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Saturday, 8 May 2010
Another recipe for "kluski"
Once again, I am making kluski. I need: mashed potatoes, 1 egg, potato flour. Mix it all together and form very small balls. This time, don't boil them, but fry them in oil. Serve with any meat.
Warning: Be very careful, as the balls will be splashing hot oil. Mind your eyes, face and hands.
Warning: Be very careful, as the balls will be splashing hot oil. Mind your eyes, face and hands.
Friday, 7 May 2010
KFC Chicken Recipe - Original Chicken Recipe Revealed!
By Oliver Toshack
In your childhood years as a precocious aspiring cook, you have probably wondered about the ingredients in the KFC chicken recipe. Well, so have many other children and their mothers and fathers while munching their way through every piece of skin and meat and, finally, sucking the bone to get every last ounce of flavor. Besides, who would not want to enjoy the flavors of a KFC fried chicken at home everyday?
However, the inventor of the KFC chicken recipe took great pains not to divulge any of the ingredients and preparation methods involved in making the finger lickin' good chicken. It remains to this day a closely-guarded trade secret although others have professed to know the KFC chicken recipe. Yes, even the trademark 11 herbs and spices are yet to be announced to the outside world.
Well, a trade secret it may be but one can always hope to find the KFC chicken recipe that most closely resembles the original as developed by Colonel Sanders. Or better yet, you can always completely copy the KFC original or spicy chicken recipe down to the last juicy bite.
How is this made possible, you ask? Well, let's just say I've learned it myself from many different resources and finally, sorted out the best ingredients for KFC original fried chicken recipe.
KFC Original Fried Chicken Ingredients
2 fryer chickens, cut up into 8 pieces and marinated
6 cups Crisco shortening
2 eggs, well beaten
31/2 tablespoons salt
1 teaspoon msg
1/8 teaspoon garlic powder
1 dash paprika
3 cups milk
2 cups flour
2 teaspoons ground pepper
Directions
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
Beat the egg and milk in a small bowl.
Mixing the remaining six dry ingredients in another bowl.
Place every piece of chicken into the milk.
Roll the moistened chicken in the flour mixture until well coated.
Drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up, cook for 8-12 minutes.
You will delightedly discover, as I have, that the KFC chicken recipe is not as difficult to do as it appears. The ingredients including the herbs and spices as well as the preparation and frying methods are detailed in a step-by-step guide, which even a fifth grader just beginning how to fry a single leg of chicken can follow.
The beauty of following a popular KFC chicken recipe is that you can make plenty of fried chickens for an army, if you want, and yet not worry about the costs rivaling the budget deficit of the United States. In short, not only will your chickens be as finger lickin' good but your pockets will not take a licking either.
Download the rest of the KFC chicken recipe here. Also, do not miss out A&W, starbucks caramel frappuccino, KFC, TGIF, Applebee's, Chili's and hundreds more most-wanted top recipe secrets in US!
Article Source: http://EzineArticles.com/?expert=Oliver_Toshack
In your childhood years as a precocious aspiring cook, you have probably wondered about the ingredients in the KFC chicken recipe. Well, so have many other children and their mothers and fathers while munching their way through every piece of skin and meat and, finally, sucking the bone to get every last ounce of flavor. Besides, who would not want to enjoy the flavors of a KFC fried chicken at home everyday?
However, the inventor of the KFC chicken recipe took great pains not to divulge any of the ingredients and preparation methods involved in making the finger lickin' good chicken. It remains to this day a closely-guarded trade secret although others have professed to know the KFC chicken recipe. Yes, even the trademark 11 herbs and spices are yet to be announced to the outside world.
Well, a trade secret it may be but one can always hope to find the KFC chicken recipe that most closely resembles the original as developed by Colonel Sanders. Or better yet, you can always completely copy the KFC original or spicy chicken recipe down to the last juicy bite.
How is this made possible, you ask? Well, let's just say I've learned it myself from many different resources and finally, sorted out the best ingredients for KFC original fried chicken recipe.
KFC Original Fried Chicken Ingredients
2 fryer chickens, cut up into 8 pieces and marinated
6 cups Crisco shortening
2 eggs, well beaten
31/2 tablespoons salt
1 teaspoon msg
1/8 teaspoon garlic powder
1 dash paprika
3 cups milk
2 cups flour
2 teaspoons ground pepper
Directions
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
Beat the egg and milk in a small bowl.
Mixing the remaining six dry ingredients in another bowl.
Place every piece of chicken into the milk.
Roll the moistened chicken in the flour mixture until well coated.
Drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up, cook for 8-12 minutes.
You will delightedly discover, as I have, that the KFC chicken recipe is not as difficult to do as it appears. The ingredients including the herbs and spices as well as the preparation and frying methods are detailed in a step-by-step guide, which even a fifth grader just beginning how to fry a single leg of chicken can follow.
The beauty of following a popular KFC chicken recipe is that you can make plenty of fried chickens for an army, if you want, and yet not worry about the costs rivaling the budget deficit of the United States. In short, not only will your chickens be as finger lickin' good but your pockets will not take a licking either.
Download the rest of the KFC chicken recipe here. Also, do not miss out A&W, starbucks caramel frappuccino, KFC, TGIF, Applebee's, Chili's and hundreds more most-wanted top recipe secrets in US!
Article Source: http://EzineArticles.com/?expert=Oliver_Toshack
Thursday, 6 May 2010
Kluski with potato flour
You can make another type of "kluski" using potato flour. I call them "kluski with a hole". Make potato mash from a packet (or boil potatoes and mash them). Add 1 egg and potato flour. Mix well. Form small balls and make a hole in them by pushing the top of your thumb into them.
Boil them in a slightly salted water. They are ready, when they start floating.
Hint: these kluski can lie and they will not go mashy. These kluski go well with meat or sweet stuff.
Boil them in a slightly salted water. They are ready, when they start floating.
Hint: these kluski can lie and they will not go mashy. These kluski go well with meat or sweet stuff.
Wednesday, 5 May 2010
Another soup
I made a very tasty soup: grated carrot, celery stick cut into slices, diced potatoes and I added a carcass of the chicken we had for dinner during the weekend. I boiled it all until the vegetables became soft. I removed the bone then. Everyone loved it the soup.
Tuesday, 4 May 2010
Food Recipes - What Do You Know About Polish Food Recipes?
By Andreas Mazur
I would like to write another culinary article (I'm really interested in this topic and I like writing about food, cooking and other aspects connected with this topic). I would like to write that I'm from Poland and I like our traditional food recipes. There many opinions about it. In this article I would like to write about food recipes, opinions about it and maybe I will give you some examples of traditional Polish meals. Read this article to the end and maybe you will find some interesting information in it.
In this part of the article I would like to give you some information about food recipes. It's difficult to find "pure" Polish meals. Many countries and cultures influenced our food (for example such countries as Germany, France, Italy, oriental countries etc). Typical Polish food is connected with Slavonic countries.
I want to provide you some information about history of Polish food recipes. Our food is considered as spicy, with a lot of meat and grits. Meals in these times used a lot of relishes such as pepper, nutmeg and other kinds of relishes. There were very popular kinds of food and ingredients many years ago such as honey, turnip and peas. People were drinking beer, honey and wine which was imported from Silesia and Hungary. Queen Bona Sforza had a big influence on Polish food recipes. She brought Italian cooks to Poland. Polish food recipes have changed a lot.
I think that these are the most important facts about Polish food recipes and their history. I would like to give you some examples of traditional Polish meals. First, there is the Easter cake (dame) which came to Poland from Belarus and Lithuania. The next typical Polish dish is red borsch (which came from Lithuania) and white borsch. Don't forget about gallimaufry. Many people think that it was invented by Poles, but this dish came to Poland also from Lithuania. Typical dishes that came from Poland are boiled vegetables with butter, Polish zander, and boiled potatoes and fore shank.
Now we can't talk about uniform Polish cooking, because there are different habits in different parts of Poland (it's called regional cooking). Regional Polish food recipes are becoming very popular in Europe. I hope they will be popular in the whole world soon.
That's all that I wanted to write about Polish cooking. I think that examples of traditional Polish food and information about its history were interesting. I hope that you have enjoyed reading this text. I'm going to write more culinary articles in the future.
View thousands of recipes. Sign up and gain access to your special cookbook collection, cooking tips and recipes. Free Recipes Toolbar for healthy recipes, cake recipes, chicken recipes, easy recipes, food recipes and other recipes.
Article Source: http://EzineArticles.com/?expert=Andreas_Mazur
I would like to write another culinary article (I'm really interested in this topic and I like writing about food, cooking and other aspects connected with this topic). I would like to write that I'm from Poland and I like our traditional food recipes. There many opinions about it. In this article I would like to write about food recipes, opinions about it and maybe I will give you some examples of traditional Polish meals. Read this article to the end and maybe you will find some interesting information in it.
In this part of the article I would like to give you some information about food recipes. It's difficult to find "pure" Polish meals. Many countries and cultures influenced our food (for example such countries as Germany, France, Italy, oriental countries etc). Typical Polish food is connected with Slavonic countries.
I want to provide you some information about history of Polish food recipes. Our food is considered as spicy, with a lot of meat and grits. Meals in these times used a lot of relishes such as pepper, nutmeg and other kinds of relishes. There were very popular kinds of food and ingredients many years ago such as honey, turnip and peas. People were drinking beer, honey and wine which was imported from Silesia and Hungary. Queen Bona Sforza had a big influence on Polish food recipes. She brought Italian cooks to Poland. Polish food recipes have changed a lot.
I think that these are the most important facts about Polish food recipes and their history. I would like to give you some examples of traditional Polish meals. First, there is the Easter cake (dame) which came to Poland from Belarus and Lithuania. The next typical Polish dish is red borsch (which came from Lithuania) and white borsch. Don't forget about gallimaufry. Many people think that it was invented by Poles, but this dish came to Poland also from Lithuania. Typical dishes that came from Poland are boiled vegetables with butter, Polish zander, and boiled potatoes and fore shank.
Now we can't talk about uniform Polish cooking, because there are different habits in different parts of Poland (it's called regional cooking). Regional Polish food recipes are becoming very popular in Europe. I hope they will be popular in the whole world soon.
That's all that I wanted to write about Polish cooking. I think that examples of traditional Polish food and information about its history were interesting. I hope that you have enjoyed reading this text. I'm going to write more culinary articles in the future.
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Monday, 3 May 2010
Hints about kopytka
1. Don't leave them lying for too long before you cook them - they will start getting mashy.
2. If you intend to serve them at any party, prepare not long before your guests start arriving.
3. Any left overs- strore in the fridge and fry the next day-they are delicious.
4. Serve them with any sauce to accompany meat or as a treat after dinner. As a sweet dish, add some cream, cinnamon and fruit, if you wish. Just experiment. Enjoy!
2. If you intend to serve them at any party, prepare not long before your guests start arriving.
3. Any left overs- strore in the fridge and fry the next day-they are delicious.
4. Serve them with any sauce to accompany meat or as a treat after dinner. As a sweet dish, add some cream, cinnamon and fruit, if you wish. Just experiment. Enjoy!
Sunday, 2 May 2010
How to make kopytka...
Kopytka are Polish kluski made from potatoes (or potatoe starch), flour and egg. (you don't have to add egg, if you don't want to).
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