Category Archives: Cooking & Food

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Lose Your Weight by Using an Effective Weight Loss Program

You want to lose your weight and you are prepared to do anything just to achieve some results. You are not sure which method is the best for you. You have tried everything, but you are still not satisfied. You want to wear some nice dress shirts and you want to order some custom made shirts.

Sometimes you are embarrassed because you are not able to find the right size of mens shirts in the shops. You want to look attractive and you want to get the girl of your dreams. Many girls like muscular guys and they don’t like guys who are overweighted.  You should exercise instead of just sitting by the TV and eating snacks.

You need to make a plan for your weight loss.  It can be fun to lose weight, you should overcome all of the difficulties you encounter at the beginning.  You can find the sports that you like. The sports are an excellent way to lose your weight.

 You can meet many new people and you have a good chance to make friends with some of them.   You can feel much better now when you live a healthy life.  You should control your diet. You need to eat a lot of fruits and vegetables.

This way you will get enough of minerals and vitamins you need. You can lose your weight naturally. You don’t need to use all those chemicals and weight loss pills. You can eat healthy food and spend your free time outside in nature.

If you have a garden, you can spend your free time there and grow some plants and vegetables. You will find that the nature is fascinating and that there are many things for you to enjoy there. You just need to have an initiative and you can achieve some good results.

 

Forever Living CLEAN 9 Detox Aloe Weightloss Program, Chocolate/KOSHER/Free Ship

Forever Living CLEAN 9 Detox Aloe Weightloss Program, Chocolate/KOSHER/Free Ship
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Weight Loss Cleanse Program For 5 Days - All Natural Organic - Alkaline Your...

Weight Loss Cleanse Program For 5 Days - All Natural Organic - Alkaline Your...
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Fat loss diet program - CLA – WATER AWAY COMBO - green tea extract capsules

Fat loss diet program - CLA – WATER AWAY COMBO - green tea extract capsules
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Cajun Flavor – It’s About More Than Food

There is nothing ordinary about Louisiana dishes and the robust flavors of Cajun Food History. The previous mixtures of Cajun and Creole foods have blended into the jazzy delights of today.

The heritage of Cajun food history started as far back as the 1700s. The Indian natives and the Arcadians, an exiled group from Canada, started the rich background of the bayous and rural Southern La.

All of the settled immigrants including Germans, French, English, Creoles, Africans, and Mexicans all played a part in developing this full-bodied Cajun cuisine.

Creole individuals had a a lot more aristocratic culture from England and all but shut out individuals that did not share their birthright. The settlers discovered a new home in the prairies and bayous and grew to become very well versed in the art of survival.

Cajun food history came together as a diverse way of living off the land. The more refined Creole peoples remained in the city and enjoyed a a lot more wealthy and elegant menu of a lot of choices. Cajun people have been poor and produced houses in rural regions and deep in the marsh and swamps of Louisiana.


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At first, Cajun food in no way was given a second thought and was rather ordinary. Poor immigrants basically had to “make do” with the cheapest foods and had no access to complimentary spices.

As a lot more settlers arrived in southern La, the immigrants melded together with every ethnicity lending their unique spirit and spices to their somewhat bland food and turned around their poorly defined menu into what grew to become Cajun Food with a “kick.”

A mixture of all elements in one pot grew to become the staple of wonderful Cajun food history. This flavorful type of food preparation branched out into the southern states with each developing a new take on old recipes.

Settlers continued to move along throughout the bayous taking a piece of Cajun food history with them. Red beans and rice in La grew to become peas and rice, or “hoppin john” in South Carolina although in Florida a diverse rendition of this dish grew to become recognized as black beans and rice.

A lot of years later, dishes derived from Cajun food history brought about new menus of “Southern Hospitality.” The same primary elements prepared in a variety of ways.

Conventional Cajun food and recipes have been passed down and we continue to take pleasure in these “one pot” dishes melded with the goodness of Cajun food history.

 

Alpine Aire Foods Sweet Cajun Fire Veggie Nut Mix - 30109

Alpine Aire Foods Sweet Cajun Fire Veggie Nut Mix - 30109
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CAJUN QUICK Theriot Cookbook Easy Recipes Cookery Cooking Food Louisiana Cuisine

CAJUN QUICK Theriot Cookbook Easy Recipes Cookery Cooking Food Louisiana Cuisine
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90 g/3.18 oz 1 Pcs McCormick Perfect Pinch Cajun Seasoning Powder Food No MSG

90 g/3.18 oz 1 Pcs McCormick Perfect Pinch Cajun Seasoning Powder Food No MSG
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Southern Seafood Pizza – Can it Be That Easy to Make?

Southern Seafood Pizza – Can it Be That Easy to Make? | By Eric Stifel

Southern Seafood Pizza

1 Can Pillsbury French Bread Loaf
1 LB. Snow Crab Legs (Steamed)
1/2 LB. Shrimp (Steamed)
4 Whole Baby Portabella Mushrooms (Sliced)
1 Jar Alfredo Sauce (about half the jar)
Flour All Purpose (just enough to dust your pan)
Cheese (1/2 Cup) Shredded Cheese (what ever you have)
Cheese Parmesan Cheese


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Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.



This is how pizza is done down south. Well, this is how I did a pizza in the south. It all started with a can of Pillsbury French Bread sitting in my refrigerator. I was looking at it and knew I wanted to make something with it. So I headed down to the store, and looked to see what would jump out at me. Well the Snow crabs were on sale and so were the shrimp, so the stage was set. The Baby Portabella Mushrooms were on sale to, so I snagged a pack of them too and headed home.

The shrimp were already steamed, but the crab legs needed some attention, so I set things up to steam them and smothered them in Old Bay Seasonings before I steamed them. They were done in about 6 minutes and once they sat for about an other 3 minutes I tore into them and got all of the meat out of the shells. While the crab legs were cooking I set up a baking sheet, with a sheet of aluminum foil, but the key here is, I did it upside down. It is, for me anyways, easier to work the dough with the pan upside down. Also get you oven preheated to 350 degrees.

I sprinkled some of the flour on the pan and opened the can of dough and very carefully unrolled it. If you look closely, there is a seam, and you can unroll it so it is a flat piece of dough. I supposed you could just buy a ready made pizza crust and adjust your ingredient sizes to accommodate that size crust. None the less, I used the unrolled French Bread and I stuck the pan with the now flat dough in the oven for about 7 minutes.


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After 7 minutes, I pulled the pan out and very carefully flipped the dough over. The bottom, which is now the top is a bit more cooked then the top, now bottom. This works out perfect. I took the crab meat, shrimp and mushrooms and generously placed them everywhere. When I had completed that, I took my jar of Alfredo sauce and poured it on top of everything else, being very careful to make certain I covered everything. I then shoved it back in the over for 6 more minutes.

After 6 more minutes, I pulled it out and proceeded to pour the shredded cheese all over the top, once again, making sure to cover as much as possible. I used a Mexican 4 cheese blend, because it is what I had, but any shredded cheese should work for this recipe. I then stuck it back in the oven and basically watched it from that point. Since all oven are not the same, rather then giving a time limit for the final step, I’ll just say, keep an eye on it from this point. You just want the cheese to melt, but not burn. My oven took about 4 minutes for it to get the way I wanted it.

Get it back out, let it cool for about 5 minutes, top it with Parmesan cheese and hot sauce if you like it and have at it. You can cut it into 4 good size pieces. Good Eats and enjoy!

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Eric Stifel is, among other things, a Husband, Father, Brother, Businessman, amateur Website Designer and amateur article writer who has many hobbies and passions. Photography and Cooking are just two of those passions, travel is certainly an other one of them, which has lead to a large portion of the photo’s he has collected over the years. He has finally put together a website that contains a small number of his photos and recipes and it has officially hit the world wide web as of May, 2009.

If you are interested in viewing any of Eric’s pictures or recipes, please stop by http://www.99centsphoto.com. He is fairly certain you will find something that will interest you in one way or an other.

Article Source: http://EzineArticles.com/?expert=Eric_Stifel
http://EzineArticles.com/?Southern-Seafood-Pizza—Can-it-Be-That-Easy-to-Make?&id=3244538

 

50 Pizza Recipes 10 Paleo 10 Vegan 10 Gluten Free 10 Vegetarian 10 Kids Pizza Re

50 Pizza Recipes 10 Paleo 10 Vegan 10 Gluten Free 10 Vegetarian 10 Kids Pizza Re
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Pizza : Recipes from Naple's Finest Pizza Chefs by Alba Pezone (2014, Hardcover)

Pizza : Recipes from Naple's Finest Pizza Chefs by Alba Pezone (2014, Hardcover)
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The Ultimate Pizza Bible - Over 25 Pizza Recipes for the Grill: The Only Pizz…

The Ultimate Pizza Bible - Over 25 Pizza Recipes for the Grill: The Only Pizz…
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Popular Dutch Cheese Types

Cheese is 1 of the most widely used food ingredients in the world and is an integral component of countless recipes. Between the several varieties of cheese from countries around the globe, the Dutch cheese is universally considered as one of the best. Here is a quick glance at some of the most famous Dutch forms.

Gouda is one of the first names that come to the mind when speaking of cheese. Gouda cheese makes up more than 50% of all the cheese produced by Holland. This semi hard variety contains about 48% milk content and the older it becomes, the better it tastes. The ageing process intensifies the flavors of the Gouda. However, certain people are allergic to it and simply smelling it may trigger a headache for them.


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Edam cheese is another well known variety of cheese. This cheese type satiates flavor buds of one and all, even those who are not very fond of eating cheese. The salty flavor and mellow flavor can comfortably please taste buds of young and old alike. It’s a round shaped and hard textured cheese. However, when this cheese variety is produced for the purpose of export, it is covered with an additional red paraffin coating.

Goat’s cheese also makes it to the list of famous Dutch cheeses. It is prepared from goat’s milk. Goat’s milk helps treat acne and is even regarded healthier than cow’s milk. The very best aspect about this one is that it needs a smaller maturation period. Even though it has a slightly piquant taste, it has an amazing melt-in-the-mouth texture.

An additional well-known Dutch cheese alternative is Frisian clove cheese. This one is made using cloves, cumin and low fat milk. This cheese variety is very hard and dry, with a different tart and sour flavor. Eating this cheese may trigger an allergic reaction such as pimples in many owing to its a lot of strong ingredients. If you too are battling acne, you could set the problem straight with the help of successful product like Clearpores Skin Cleansing System.

If you do not like the taste of normal cheese, then herb cheese is a great choice. This class includes all different cheese that have been flavored with some or the other herbs. Ideally, parsley and chives are used to add flavor. However, if you’re searching for an different flavor, then you may go for the ones that use flavours such as nettles, onion, pepper or mustard.

Each one of these Dutch cheese varieties is easily discernable by their texture and flavor. And, you merely must give them a try, even if you are not particularly fond of cheese. They might convert you into a cheese lover!

 

24 Pack MRE Ready to Eat Emergency Survival Foods, Cheddar Cheese Spread Combo

24 Pack MRE Ready to Eat Emergency Survival Foods, Cheddar Cheese Spread Combo
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ABC of Cheese Cookery, THE by McCrea, Ruth

ABC of Cheese Cookery, THE by McCrea, Ruth
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Rotary Handheld Cheese Cutter Grater Parmesan Slicer Stainles Steel Drum Kitchen

Rotary Handheld Cheese Cutter Grater Parmesan Slicer Stainles Steel Drum Kitchen
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Rotary Handheld Cheese Cutter Grater Parmesan Slicer Stainles Steel Drum Kitchen
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Delicious Barbecue Recipes For Weber Grills

Delicious Barbecue Recipes For Weber Grills | By Kenny Leones

Grilling delicious foods from Weber bbq recipes is certainly one of the best things you can do with your Weber grills. There are several tasty Weber bbq recipes you can easily follow as long as you have all the necessary ingredients.

1. The recipe for apricot ginger pork tenderloin is one of the delicious Weber bbq recipes you can make. This is particularly good for people with a garden full of herbs. Using fresh herbs is one of the best ways to make the food more flavorful. You can combine fresh herbs with some dried ones.


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Ingredients:

1. one half teaspoon of dried oregano
2. one half teaspoon of salt
3. one teaspoon of thyme
4. one fourth teaspoon of black pepper
5. one fourth teaspoon of red pepper
6. two pieces of tenderloins from pork, the fat should have been trimmed.
7. one half cup of preserved apricots
8. one tablespoon of chopped ginger
9. one tablespoon of sherry vinegar
10. one fourth teaspoon of thyme (dried kind)

The first step in mixing the thyme, oregano, salt and peppers altogether. Then start rubbing the mixture on the pork. Make sure you press it on the tenderloins’ surface. Then place the pork in the grate. Start grilling it for thirty minutes on medium heat. Then watch out for the middle area of the tenderloin when it starts becoming pink because this is the time you have to turn it on the other side. In another smaller pan put the apricots, vinegar, ginger and thyme altogether. Cook it for two minutes over medium heat. Make sure the apricots have melted a bit. Carving the meat is the last step and pouring the sauce over it.

2. The recipe for brined rosemary pork chops is also one of the flavorful Weber bbq recipes you can make. You start by soaking the pork chops in delicious brine. The pork chops will absorb the flavors. The ingredients for this recipe are the following:

1. three tablespoons of Kosher salt
2. three tablespoons of brown sugar
3. two tablespoons of extra virgin olive oil
4. two tablespoons of balsamic vinegar
5. one teaspoon of pepper
6. three branches of rosemary
7. four pieces of pork chops with the bones

Put the salt, sugar, oil, pepper, rosemary and vinegar together in one bowl and then put one cup of boiling water into the bowl. Use your whisk to make sure all the ingredients dissolve. Pour two cups of water from the fridge on it. Put the pork chops in a plastic bag then pour the mixture as well. Make sure the bag won’t have air in it so seal it properly. Put the bag inside the ref for at least six hours. After six hours take it out and remove the brine from the pork chops. Brush the pork chops with olive oil. Let it stand in the room for twenty minutes. The next step is searing the chops on very high heat for at least six minutes. Always turn the chops while you grill. Then after the six minutes lower the heat and grill it for eight more minutes.

3. The recipe for hoisin-glazed baby back ribs is one of the popular Weber bbq recipes. The reason for this is because the baby back ribs have lesser content of fat. It even cooks faster than the spare ribs.

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Ingredients for glaze:

1. one cup of hoisin sauce
2. one fourth cup of honey
3. one f ourth cup of vinegar (red wine preferably)
4. two tablespoons of ginger that has been chopped or grated
5. one tablespoon of chopped garlic
6. one tablespoon of sesame oil
7. two teaspoons of powder for curry
8. four pound of baby back ribs
9. kosher salt
10. pepper
11. one tablespoon of sesame seeds

The first step is making the glaze. In a smaller pan put the hoisin, honey, ginger, vinegar, garlic, curry powder and sesame oil. Simmer it and stir it as well for at least three minutes. The next step is seasoning the ribs with pepper and salt. The third step is grilling it on medium heat for one hour. Baste it every fifteen minutes using the glaze. Then check if the ribs are already tender. Then two minutes before you end the cooking process, add the seeds.

Visit these sites if you want more information about Weber Grill Books or Weber Grills in particular.

Article Source: http://EzineArticles.com/?expert=Kenny_Leones
http://EzineArticles.com/?Delicious-Barbecue-Recipes-For-Weber-Grills&id=3242477

 

Gas Grill Medium Cover Waterproof Heavy Duty BBQ Storage Garden Patio Outdoor

Gas Grill Medium Cover Waterproof Heavy Duty BBQ Storage Garden Patio Outdoor
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Electric Non-stick Table Top Grill Griddle Indoor BBQ Barbecue Hotplate 1120W

Electric Non-stick Table Top Grill Griddle Indoor BBQ Barbecue Hotplate 1120W
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Outdoor Camping Energy-saving Carbon Steel Stove Firewood Charcoal BBQ Barrel GA

Outdoor Camping Energy-saving Carbon Steel Stove Firewood Charcoal BBQ Barrel GA
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Five Tips on Cooking Food

Food – Five Tips on Cooking Food | By Owen Jones

There can not be a lot of people who do not like their food, but the human race, being what it is, I expect that there are a few of them. Nonetheless, for the remainder of us, cuisine is a source of daily enjoyment and, like drink, it is frequently used to commemorate a celebration. not only that, but different foods are served for the different meals or distinct celebrations. Festive meals were indubitably planned around the seasonal foods available, but some foods were transported enormous distances for the benefit of those who could afford them. For example, my father considered it a great luxury to get an orange in his stocking on Christmas Day sixty years in the past. How the times have changed! Very few children would think an orange a gift, special or not, any day of the year these days.

Nevertheless, the preparation of food is still a daily affair and so, I have written a few top tips on cooking foodstuff underneath, so that you will obtain the best from that which you have purchased or grown in your garden even a long while afterward.


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The Quickest Quiche: a quiche is the archetypal healthy fast food and this is one of the best quick ways to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and anything else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.

Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking it. Use your normal recipe and prepare the patties as normal. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as normal. The outside of the hamburger will go crisp and the grease will be kept to the absolute minimum.

Salmon In The Papers: a great way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any name). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then flip it over. When that side is dry the salmon is done. it’ll take about an hour. If you want to eat it hot, peal the paper off straight away and serve. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.

Off The Wall: if you are unsure when spaghetti is cooked thoroughly, through a strand at a tiled wall. If it sticks, it is done.

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Cheap And Cheerful: for a quick, healthy, unusual summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you want and put between slices off a good loaf of bread.

Owen Jones, the author of this article writes on several subjects, but is currently involved with Black and Decker Tools. If you would like to know more or check out great offers, please go to our website at Woodworking Power Tools.

Article Source: http://EzineArticles.com/?expert=Owen_Jones
http://EzineArticles.com/?Food—Five-Tips-on-Cooking-Food&id=3199978

Oh My, Chicken Pie – What is it and How Do I Make it?

Oh My, Chicken Pie – What is it and How Do I Make it? | By Eric Stifel

Oh My Chicken Pie

I can’t imagine any one else having these exact ingredients, so modify where you want or need to, but it really turned out great.

– Chicken I stuffed a chicken with wild blackberries and smoked it, I had about 2 cups leftover
– Carrots 2 sticks, sliced long ways in to 4 pieces then turned sideways and diced
– Celery 2 stick, sliced long ways in to 3 pieced then turned sideways and diced
– Onion about 1/2 cup
– Scallions 2 cleaned and diced
– Yellow Squash 1 extremely large one, I used about 3/4 of it. You may need 2 or 3 if yours are small
– Cabbage 4 leafs, carefully pealed and sliced and diced
– Corn 1 1/2 cobs, I cut it all off and broke it up in to single pieces
– Campbell’s 1 Family size can of Cream of Chicken, I used about 3/4 of it
– Ramen Noodles 2 bags, don’t use the seasoning it came with, unless you really want to…
– Garlic 1 table spoon of sliced and diced garlic
– Pie Shells I used 2 frozen deep dish you can get from most grocery stores…
– Spices Salt, Pepper, Basil, and what ever you like.
– Bacon Fat 2 table spoons full (maple flavor bacon) or use butter or Extra Virgin Olive Oil
– Cheese I had 2 half bags of Mozzarella and Mexican 4 cheese, I mixed them and used it all


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Start out by prepping all of your ingredients. You should be able to figure out what to do just from the description above. If not, cut it all up and get it ready. You are always welcome to modify what ever you have to or want to. You could use leftover baked chicken or even fried chicken. However you do it ,this dish needs to be stated by throwing the bacon fat in a large frying pan or pot and turning the stove on high. When it gets hot (whatever you are using) and melts , throw you carrots, celery and onions in and stir for a few minutes on and off. About 3 minutes later, throw the corn in and continue to stir.

In the mean time, get an other pot out and fill it with water. Take the Ramen Noodles and open the bags and carefully take the noodles out and brake them long ways so that when you cook them, they will only be a few inches long, say 1 to 2 inches. When the water starts to boil, add them and boil them for a few minutes. This shouldn’t take long, when they become soft, usually about 3 to 5 minutes, dump them in to a strainer and rinse with hot water. Now would be a good time to turn you oven on and pre-heat it to 375 degrees.

Back to the other project, add you cabbage, garlic and what ever seasonings you are going to use. One minute later, add you yellow squash that you cut into sections about 1/4″ by 1/4 ” and also add your chicken at this point. I stirred it around for about 3 more minutes and add about3/4 of the can of Campbell’s Cream of Chicken soup. That then required about an other 3 minutes of stirring and finally I added the noodles that were still in the strainer. After mixing it thoroughly I poured 1/2 in to one pie shell and the other half in to the other pie shell and stuck them both into the pre-heated oven for 25 minutes.

After twenty five minutes, I pulled them both out and took half of my shredded cheese blend and stuck it on top of one and the other half and stuck on top of the other one being very careful to cover as much of the top as possible. Finally I sprinkled some basil on the top. Then I stuck them both back in the over for an other 5 minutes. After that 5 minutes was up, I pulled them out and let them cool for a few minutes before digging in. As with most things, I ended up putting some hot sauce on top to finish it. Good eats and enjoy..

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Eric Stifel is, among other things, a Husband, Father, Brother, Businessman, amateur Website Designer and amateur article writer who has many hobbies and passions. Photography and Cooking are just two of those passions, travel is certainly an other one of them, which has lead to a large portion of the photo’s he has collected over the years. He has finally put together a website that contains a small number of his photos and recipes and it has officially hit the world wide web as of May, 2009. If you are interested in viewing any of Eric’s pictures or recipes, please stop by http://www.99centsphoto.com. He is fairly certain you will find something that will interest you in one way or an other.

Article Source: http://EzineArticles.com/?expert=Eric_Stifel
http://EzineArticles.com/?Oh-My,-Chicken-Pie—What-is-it-and-How-Do-I-Make-it?&id=3222032

Cooking Indian Food

Cooking Indian Food | By Jaynne Nichols

Many people love to experiment with different foods from different cultures and ethnicities. Some people love to go out for dinner and experiment with foods they’ve never had before. Other people like to reproduce their favorite dishes at home. Experimenting with cooking from other regions and cultures can be an exciting and fun process. Many cuisines have subtle differences from region to region. Or sometimes the ethnic cuisines are based strictly on different geographic areas. Continue reading Cooking Indian Food

Chicken Parmigiana Recipe

Chicken Parmigiana Recipe | By Emma Lina Johnson

Recipe Story

Chicken Parmigiana (short from parma) is actually an Australian pub favorite. It is typically a piece of chicken breast or a slice of eggplant which is crumbed, unfathomable cooked and topped with an optional cut of ham, tomato sauce and cheese. It is then grilled until the cheese is foamy and brown. The dish is often served with chips and a crisp salad. It is same to a Wiener schnitzel, but comes with a topping. Notwithstanding, in the United States, chicken parmigiana is commonly served both the centerpiece of a meal usually accompanied with a spaghetti like pasta and on sandwiches, especially subs. It mostly consists of a fried, breaded cutlet, a marinara or spaghetti sauce, and mozzarella cheese. “Parmigiana” is oftentimes used to relate to other sandwiches with marinara sauce and cheese, such as meat, eggplant and meatball. Inferior frequent ingredients include shrimp and sausage and peppers. Though parmigiana means lite rally “from Parma” (a town in Italy), the name derives from parmigiana a Italian recipe prefab with cooked aubergine, tomato sauce and mozzarella. Even though my Quick Bite recipe calls for any grated Parmesan cheese, there’s no actual Parmesan cheese in the traditional Sicilian Parmigiana recipe.


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Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.



Ingredients

1-1.5 pound. of thinly sliced boneless, skinless chicken breasts
1 beaten egg
2 cups of Italian breadcrumbs
1/4 cup of grated Parmesan cheese
4 slices of fresh part skim mozzarella cheese
1 cup of tomato sauce
salt and pepper to taste

How to make Baked Chicken Parmigiana

1) Preheat oven to 425. Combine breadcrumbs with cup of Parmesan cheese.
2) Period breasts with salt and pepper.
3) Dip chicken into egg mixture and then coat with breadcrumb mixture.
4) Place chicken on baking shape and heat for 8 minutes on each side.
5) Take from oven and top with your favorite tomato sauce and a cut of fresh mozzarella cheese before popping back in the oven for two minutes or until cheese is liquefied.
6) Attend along with few complete grain spaghetti

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The Many Ways of Cooking Mexican Food


The Many Ways of Cooking Mexican Food
| By KC Kudra

Mexican foods, like many other foods, can be boiled, grilled, or fried. These are modern Mexican cooking styles but Mexican traditional cooking techniques were rather different.

In ancient times, Mexicans did not have ovens. Instead, they would cook Mexican food over an open fire, which was the most common out of all the Mexican traditional cooking techniques.

The food would be placed in iron pots before cooking. This Mexican cooking method is similar to how we cook food on the grill these days. The Aztecs steamed and boiled their food in two handled clay pots before the Spanish introduced iron cooking pots. These two handled clay pots were called xoctli. The pot would be filled with food and then heated over an open fire. A lot of foods were fried and Mexican cooking features frying to this day.

Today in the present, it is a lot easier to cook Mexican dishes. It takes less time to prepare the foods. If someone wants to make homemade tortillas, there are iron pans that make it easy. Flans are made simply using spring form type pans. Long ago, it was a long process to make masa, which is a dish that includes a certain type of corn that has to be grinded. Nowadays you can purchase a metal grinder that helps grind the masa.

When you are making Mexican cooking recipes, the oven is perfect for many of them. You can bake meat, fish, and vegetables easily. You can also cook foods in a pot of water with added spices. A lot of Mexican recipes can even be made in a crock pot or slow cooker. Large steaming pots simplify the tamale cooking process. They take a long time to cook so a large pot means you can cook more at once, instead of in smaller batches.

Grilling Mexican food is another way to enjoy it. Foods used to be cooked this way many years ago and it was called “barbacoa.” With this Mexican cookery method, meat was wrapped in banana leaves and cactus leaves and steamed over boiling water in a large pit. If you want to learn how to cook Mexican food, this is not the easiest technique for a novice! Food cooked in this way would have tasted similar to our grilled food of today. Fajitas are a good example of a perfect Mexican food to grill.

Mexicans many years ago used “metate y mano,” which was a large tool with a concave surface, made from stone or lava rock. This utensil was used to mash the ingredients together. A “molcajete” is another ancient Mexican cooking tool, which translates as a mortar and pestle. You would learn about these ancient cooking tools in a Mexican cooking class, although we use different utensils today.

Cooking almost always requires stirring somewhere in the preparation. Wooden spoons have been around for many hundreds of years and are still widely used. There are different types of spoons today, depending on whether you are moving meat around in hot oil or stirring a thick sauce.

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There is a rich history behind Mexican food and Mexican traditional cooking techniques. The methods might have changed through the ages but the food is still traditional. Food tastes different when cooked in different ways and there are plenty of Mexican recipes to try out and enjoy.

Mexican recipes are easier than you might think, find out just how simple it is to make your favorite Mexican food recipes at home in your own kitchen.

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Chocolate History

Chocolate History | By Verland Pierson

Chocolate is made from the seed of the cacao tree, a tree native to lowland areas of South America. Cacao was used as far back in history as 1100 BC. Although the Maya used the cacao bean earlier, most of the credit is given to the Aztecs.


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Cacao played an important role in the Aztec society, serving both as a drink and as currency. The drink “xocolatl” or “bitter water” was consumed by the Aztec elite society. According to legend the Aztec ruler Montezuma consumed up to fifty cups of chocolate a day. Perhaps the myth of chocolate was born when Europeans first observed Montezuma drinking xocolatl prior to visiting his concubine.

Although Columbus actually was the first to bring cacao back to Spain, it wasn’t until Cortez returned to Spain with cacao beans that Europeans first started consuming it. Unlike the people of South America, Europeans found the drink bitter and sweetened it with sugar. Within 100 years the secrets of cacao had spread throughout Europe and chocolate was a favorite in the royal courts of Europe.

In 1828 the Dutch chemist Van Houten invented a press to extract the cocoa butter from the roasted ground beans leading to the invention of the chocolate bar. When Daniel Peters developed a technique to incorporate condensed milk into the candy, and Milton Hershey used fresh whole milk, milk chocolate was born.

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History is sprinkled with anecdotes relating to chocolate and it’s various uses. In addition to Montezuma’s use of cacao as an aphrodisiac, the great lover Cassanova allegedly used chocolate for the same reason. Reportedly he actually preferred chocolate to champagne. Chocolate was actually marketed as a medicine here in the United States and in Europe.

Today we continue the aphrodisiac tradition with Valentines Day gifts and the tradition of bringing flowers and chocolate for dates.

To read this or other articles related to chocolate go to http://www.internetvaluereviewer.com/chocolate.html

Author of this article is Verland Pierson, webmaster and contributing writer for http://www.internetvaluereviewer.com
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Tips to Cooking Healthy Meals

Tips to Cooking Healthy Meals | By Khieng Chho

Cooking a good nutritious meal does not have to result in torture for your taste buds. In fact, aside from it being pretty easy to prepare, adhering to experts’ cooking tips and tricks can turn you into cook extraordinaire. All you have to do is know which types of food you should choose and find out how many meal varities you can make out of them.


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Even your favorite cooking recipes can be modified to their healthier alternatives without compromising on taste and texture. Just figure out where to cut on calories and fat so it won’t turn out a gourmet disaster.

Of course, cooking healthy food does not really ental having to start from scratch. Why, you can even use convenience store fare and transform them into semi-homemade masterpieces by just adding healthy pinches of ingredients here and there.

Healthy cooking also does not mean that everything has to be raw and involve only vegetables. Healthy means the meals carry a balance of vitamins, minerals and antioxidants, no matter how they are prepared. So whenever you think healthy cooking simply means chopping up a few things and tossing them together, you are wrong.

Keep Fat Low

To spare yourself from the so-called hidden fats, or fats that aren’t easily visible, it’s best to use reduced-fat dairy goods and lean meats for ingredients. The good dietary fats usually come from unrefined products, such as fish, olives, nuts, soy, avocado and seeds. Such kinds of fat also come with other necessary nutrients so it’s okay to crazy with them.

When cooking, use a non-stick pan to minimise your oil usage. If you really need to use oil, use monosaturated oils applied with pastry brushes or cooking sprays so you don’t go overboard. Also, if your recipe book requires you to brown some veggies, try dunking them into the pan first before spraying oil. This will help lessen the amount of fat absorbed by your ingredients.

Some heathy cooking experts recommend that you use subsitute liquids for oil, like water, stock, fruit juices, so you won’t strip your ingredients of their vitamins and you won’t run the risk of having excess fat. And if you’re really serious about a healthy diet, use vinegars and salsas, instead of creams and butter, when you serve fish or meat dishes.

Should the Veggies Stay Raw?

This is a trikcy question. While there are schools of thought that say vitamins and minerals are best preserved when vegetables are served raw, there are some that also contend that certain nutrients only surface when they are cooked. For instance, the anti-cancer and anti-heart illness antioxidant called lycopene is present mostly in cooked tomatoes and ketchup.

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When cooking vegetables, just make sure they don’t stay boiling or frying too long to keep the minerals locked inside. Vegetables contain vitamins that are also soluble in water, it is not advised that you use too much of this liquid.

As with anything else in this world, things work when done in moderation. The secret the healthy cooking is knowing what you want to take out and what you want to preserve. It doesn’t really take rocket science to learn all these, but it does require some amount of research and patience. After all, your body is your temple. You must love it by giving it a delicious and healthy reward.

Khieng ‘Ken‘ Chho is author and owner of Online Cooking Resources. For related articles and other resources, visit Ken’s website: http://cooking.onew3b.net
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