Sunday, November 04, 2007
123 Crockpot Chicken with Veggies
Type Recipe: Plain, Chicken Est. Cooking Time: 10-12 Hrs Servings: 4
2 Cups Chicken Broth 2 Large Chicken Breasts 1 Cup pre-cooked frozen Lima Beans(thaw them out) 1/2 cup raw almonds 1 cup baby carrots 4 peaches and cream corn on the cob (silver queen will do) 2 Slices Provalone cheese
Seasonings: Salt, Pepper, Thyme and Garlic powder
1. Pour chicken broth into crockpot(how to avoid cleaning-tip: look for crockpot cooking bags at your grocer) and place chicken breasts in crockpot, cover and cook on low for 6-8 hours.
2. Shave corn from the cob making sure to keep the hull material(shave close) because that is where the flavor is.
3. Add lima beans, almonds, carrots and corn. Cover and continue cooking for 2-3 hours. Finally, add seasonings to taste and top chicken breasts with provalone cheese. Cover and cook until chicken is tender(~2 to 3 hours for larger breasts).
Stolen Cooking-Tip: Most restaurants don't get fresh vegetables or use canned. Frozen vegetables are both tastier than canned and more cost effective than fresh. Fresh is great if available, but frozen always beats canned. I know this because a friend of mine is a chef and he told me this in confidence, so just keep it to yourself..ok.
2 Cups Chicken Broth 2 Large Chicken Breasts 1 Cup pre-cooked frozen Lima Beans(thaw them out) 1/2 cup raw almonds 1 cup baby carrots 4 peaches and cream corn on the cob (silver queen will do) 2 Slices Provalone cheese
Seasonings: Salt, Pepper, Thyme and Garlic powder
1. Pour chicken broth into crockpot(how to avoid cleaning-tip: look for crockpot cooking bags at your grocer) and place chicken breasts in crockpot, cover and cook on low for 6-8 hours.
2. Shave corn from the cob making sure to keep the hull material(shave close) because that is where the flavor is.
3. Add lima beans, almonds, carrots and corn. Cover and continue cooking for 2-3 hours. Finally, add seasonings to taste and top chicken breasts with provalone cheese. Cover and cook until chicken is tender(~2 to 3 hours for larger breasts).
Stolen Cooking-Tip: Most restaurants don't get fresh vegetables or use canned. Frozen vegetables are both tastier than canned and more cost effective than fresh. Fresh is great if available, but frozen always beats canned. I know this because a friend of mine is a chef and he told me this in confidence, so just keep it to yourself..ok.
Enchilada Recipe
Enchilada – A Simple Yet Delicious Mexican Delicacy by: Chris McCarthy
Enchilada is the traditional Mexican dish meaning 'seasoned with chilies'. It is simply dried red chili peppers soaked and ground into sauce flavored with some seasonings. The dish is very simple. It is a family staple. This Mexican invaded the American food market in the mid sixties and since then it has experienced soaring popularity. Many kinds of enchiladas are made depending on the ingredients. The red enchilada sauce is tomato based with red chilies and the green enchilada is made of tomatoes and green chilies. Mole may be used in the preparation too. A typical enchilada may be made with corn tortilla. Fry tortilla in oil to soften it and dip it in your favorite enchilada sauce. Fill tortillas with chicken, meat or cheese fillings or vegetables, seafood, eggs, banana or even potato with white cheese and roll it, then place it in a casserole. Layer it with sauce, cheese and chopped onions. Fried eggs or salted cooked meat strips will add special touch to the side dish. Follow the simple steps to preparing an Enchilada: • Pre-heat the oven at 350 degree F. • Add oil and cook a tortilla for 2-3 seconds in a heated large pan. Lift it and add another tortilla under it. Cook for 2-3 seconds. This way brown and soften the tortillas. • Saute up onion and garlic and then turn off the heat. Add 1 cup salsa, 3 tablespoon tomato paste in 1 cup of water, crushed fire roasted canned tomatoes and prepare the sauce a bit sweet and not vinegary. • Grease a casserole. Take the tortillas and cover it two third with shredded cheese. Roll it and place in the casserole. Cover the tortillas with sauce and the grated cheese. Put the casserole in the oven for 10 minutes till cheese melts. It is basically tortillas stuffed with various fillings. This term is a Spanish-American name, which first came into print in 1885 and later in 1949 given the credit to be a Mexican dish for tourists. Now it is a staple for Mexican-American restaurants. It is easy and simple to prepare. Heat oil, add onion and garlic to cook till tender. Stir some flour and mix till it is smooth. Add chicken broth, water and enchilada sauce. Cook till smooth. Stir in chilli powder and salt, cook over medium heat. Keep stirring till thick and add cheese with chicken and olives. Dip the corn tortillas in prepared sauce for 5 seconds. Spread 3 tablespoons chicken filling in the center. Roll up and keep in a shallow dish. Pour remaining sauce over tortillas. Bake at 350 degree F for 15 minutes. Sprinkle with cheese and bake for further 10 minutes. Garnish with sliced ripe olives and serve immediately. The artistic and cooling garnish of lettuce beholds an enchilada. As you know, Tex-Mex cuisine originated hundreds of years ago when Spanish / Mexican recipes combined with Anglo fare. Enchilada is also derived from Mexican traditions.
About The Author
Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog. If you are looking to for unique Hot Sauce or BBQ Sauce check out http://www.insanechicken.com/.
Enchilada is the traditional Mexican dish meaning 'seasoned with chilies'. It is simply dried red chili peppers soaked and ground into sauce flavored with some seasonings. The dish is very simple. It is a family staple. This Mexican invaded the American food market in the mid sixties and since then it has experienced soaring popularity. Many kinds of enchiladas are made depending on the ingredients. The red enchilada sauce is tomato based with red chilies and the green enchilada is made of tomatoes and green chilies. Mole may be used in the preparation too. A typical enchilada may be made with corn tortilla. Fry tortilla in oil to soften it and dip it in your favorite enchilada sauce. Fill tortillas with chicken, meat or cheese fillings or vegetables, seafood, eggs, banana or even potato with white cheese and roll it, then place it in a casserole. Layer it with sauce, cheese and chopped onions. Fried eggs or salted cooked meat strips will add special touch to the side dish. Follow the simple steps to preparing an Enchilada: • Pre-heat the oven at 350 degree F. • Add oil and cook a tortilla for 2-3 seconds in a heated large pan. Lift it and add another tortilla under it. Cook for 2-3 seconds. This way brown and soften the tortillas. • Saute up onion and garlic and then turn off the heat. Add 1 cup salsa, 3 tablespoon tomato paste in 1 cup of water, crushed fire roasted canned tomatoes and prepare the sauce a bit sweet and not vinegary. • Grease a casserole. Take the tortillas and cover it two third with shredded cheese. Roll it and place in the casserole. Cover the tortillas with sauce and the grated cheese. Put the casserole in the oven for 10 minutes till cheese melts. It is basically tortillas stuffed with various fillings. This term is a Spanish-American name, which first came into print in 1885 and later in 1949 given the credit to be a Mexican dish for tourists. Now it is a staple for Mexican-American restaurants. It is easy and simple to prepare. Heat oil, add onion and garlic to cook till tender. Stir some flour and mix till it is smooth. Add chicken broth, water and enchilada sauce. Cook till smooth. Stir in chilli powder and salt, cook over medium heat. Keep stirring till thick and add cheese with chicken and olives. Dip the corn tortillas in prepared sauce for 5 seconds. Spread 3 tablespoons chicken filling in the center. Roll up and keep in a shallow dish. Pour remaining sauce over tortillas. Bake at 350 degree F for 15 minutes. Sprinkle with cheese and bake for further 10 minutes. Garnish with sliced ripe olives and serve immediately. The artistic and cooling garnish of lettuce beholds an enchilada. As you know, Tex-Mex cuisine originated hundreds of years ago when Spanish / Mexican recipes combined with Anglo fare. Enchilada is also derived from Mexican traditions.
About The Author
Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog. If you are looking to for unique Hot Sauce or BBQ Sauce check out http://www.insanechicken.com/.
Country Style Crescent Rolls
Quick and Easy Sour Cream Crescent Rolls by: LeAnn R. Ralph
To find a good book to read or for more free recipes, visit http://ruralroute2.com/ If you would like to serve fresh homemade crescent rolls for a special dinner or family get-together, this recipe takes only 2 hours from start to finish. ~ 2 packages of dry yeast (or 4 teaspoons bulk yeast) ~ 1 cup warm water ~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added) ~ 1/2 cup sour cream (use light sour cream, if you like) ~ 1 stick butter (or margarine) softened (if you want a lighter version of dinner rolls, use a half stick) ~ 1/3 cup sugar ~ 1 teaspoon salt ~ 6-7 cups flour Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for several minutes. Let the dough rest for 20 minutes. To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?). Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie). Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the "point" underneath. Let rise in a warm place for 45 minutes before baking. Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet. This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours. © 2007 LeAnn R. Ralph
About The Author
LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com/ Books about life in the country 40 years ago -- http://ruralroute2.com/
To find a good book to read or for more free recipes, visit http://ruralroute2.com/ If you would like to serve fresh homemade crescent rolls for a special dinner or family get-together, this recipe takes only 2 hours from start to finish. ~ 2 packages of dry yeast (or 4 teaspoons bulk yeast) ~ 1 cup warm water ~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added) ~ 1/2 cup sour cream (use light sour cream, if you like) ~ 1 stick butter (or margarine) softened (if you want a lighter version of dinner rolls, use a half stick) ~ 1/3 cup sugar ~ 1 teaspoon salt ~ 6-7 cups flour Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for several minutes. Let the dough rest for 20 minutes. To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?). Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie). Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the "point" underneath. Let rise in a warm place for 45 minutes before baking. Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet. This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours. © 2007 LeAnn R. Ralph
About The Author
LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com/ Books about life in the country 40 years ago -- http://ruralroute2.com/
Spice it up, Southern Style!
Southern Cooking - Spice Up Your Southern Dishes by: Ken Miller
Southern Cooking - Add Some Spice With This New Recipe Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding “spicy” to my Southern dishes has me a little pleasantly surprised. I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any. You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it's own. It's not what I would call traditional Southern food. I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy. So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?” I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything” Southern is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings...but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website). I have tried many of the store brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic! It's called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here's how to make your own. Ingredients: 6 large jalapeno peppers (fresh is better, but you can use bottled) 6 garlic cloves 1 small onion 2 cups apple cider vinegar 1/4 cup chopped cilantro 2 teaspoons salt juice of 2 limes 1 teaspoon black pepper Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes. Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice. When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender. Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes. If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce. Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint. Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes. This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better because it's fresh. And, you made it yourself. I put a bottle of this sauce on the table for every meal, including breakfast (it's great on an omelette). Actually, it's good on everything. I haven't tried ice cream yet, but ...hummmm.
About The Author
Ken Miller is a freelance writer and webmaster for http://www.itzalgud.com/, where you may find free recipes for the most favorite Southern, traditional recipes, including Southern fried chicken.
Southern Cooking - Add Some Spice With This New Recipe Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding “spicy” to my Southern dishes has me a little pleasantly surprised. I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any. You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it's own. It's not what I would call traditional Southern food. I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy. So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?” I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything” Southern is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings...but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website). I have tried many of the store brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic! It's called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here's how to make your own. Ingredients: 6 large jalapeno peppers (fresh is better, but you can use bottled) 6 garlic cloves 1 small onion 2 cups apple cider vinegar 1/4 cup chopped cilantro 2 teaspoons salt juice of 2 limes 1 teaspoon black pepper Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes. Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice. When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender. Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes. If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce. Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint. Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes. This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better because it's fresh. And, you made it yourself. I put a bottle of this sauce on the table for every meal, including breakfast (it's great on an omelette). Actually, it's good on everything. I haven't tried ice cream yet, but ...hummmm.
About The Author
Ken Miller is a freelance writer and webmaster for http://www.itzalgud.com/, where you may find free recipes for the most favorite Southern, traditional recipes, including Southern fried chicken.
How to Cook a Bird This Thanksgiving
How to Prepare and Cook the Perfect Chicken and Turkey by: Kevin McCarthy
People want to eat healthy foods today, and a good way to accomplish that is through poultry. There are some chicken cooking tips that can help you in the kitchen and protect your family as well. Here are a few of the best chicken cooking tips available. • You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry. • You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination. • You should always marinate poultry in the refrigerator. Never leave it out in the open. • Do not use the poultry marinade for basting. • If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes. • Never put cooked poultry on the same plate that was used to transport raw poultry. Again, this prevents cross contamination. Here are some chicken cooking tips for storing your poultry: • Fresh poultry is a very perishable food. You should not leave it out in the open air. Instead, wrap it in plastic as soon as you get it home from the store and always store it in the coldest part of your refrigerator. You should use it within two days; if this is not possible, place it in a freezer bag and freeze for up to three months. You should always freeze giblets and livers separately from the whole bird. • Cooked poultry dishes can be frozen. However, you should not freeze poultry dishes that contain mayonnaise or hard-boiled eggs. • Allow small poultry dishes to cool completely before wrapping and freezing them. Allow larger items to cool in the refrigerator and then wrap airtight and freeze. • You should never freeze stuffed poultry. Some of the most important chicken cooking tips involve proper thawing of the bird. It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper. You can place it on a tray to catch any drips that may fall as it thaws. When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours. The other alternative is to leave the bird in its wrapper and put it into a heavy paper grocery bag. Close up the bag and put it into a cool room. You will need to check it frequently, and once the bird is thawed, you must cook it immediately. Now for the Turkey! Turkey is a long time favorite of many families and now there are some great cooking tips tricks that anyone can learn and use to better prepare these wonderful birds. Selecting the proper size: You should plan on about 3/4 pound per person for generous servings. You should understand that this will not leave much in leftovers. If you like to have more leftovers, plan on 1 to 1 1/2 pounds per person. Hens or Toms: It may surprise you but the only real difference between a hen and tom is the size. Hens are classified under 16 pounds and toms are over 16 lbs. A somewhat secret cooking tips tricks is that both will be a young turkey, just a few weeks old at the time of processing. They will be equally tender and moist. Roasting your bird: Remove the neck and giblets from the neck and body cavities. Rinse the turkey inside and out with cold water. If you want to stuff the bird, you should loosely stuff the body and neck cavities and then fasten the leg clamp back onto the legs. Cooking tips tricks: Place the turkey in a roasting pan with the plastic timer unobstructed. Cover with a lid, or fashion your own cover with a loose tent of foil. Remember to remove the cover for the last hour for browning. Cooking tips tricks for Roasting Times: Roast in a preheated, 325 degree Fahrenheit oven. Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time. However, it is always best to follow the instructions that come with the stuffing and the turkey. You oven temperature may vary as well which will require you to adjust your time, either upward or downward. Cooking tips tricks for Basting: One of the most useful tools you can have is a suction basting tube. These inexpensive tools can make basting your turkey a snap and they can also help decrease the time that the oven door is open, which leads to losing oven heat. Baste your bird about every hour or so. This will help make it brown and tender.
About The Author
Kevin McCarthy If you enjoyed this article then have a look at =>http://www.heavencooking.com/ for more cooking articles, information, tips & tricks. There’s even a free report on Master Chef insider tips for saving money on your cooking utensils and equipment.
People want to eat healthy foods today, and a good way to accomplish that is through poultry. There are some chicken cooking tips that can help you in the kitchen and protect your family as well. Here are a few of the best chicken cooking tips available. • You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry. • You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination. • You should always marinate poultry in the refrigerator. Never leave it out in the open. • Do not use the poultry marinade for basting. • If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes. • Never put cooked poultry on the same plate that was used to transport raw poultry. Again, this prevents cross contamination. Here are some chicken cooking tips for storing your poultry: • Fresh poultry is a very perishable food. You should not leave it out in the open air. Instead, wrap it in plastic as soon as you get it home from the store and always store it in the coldest part of your refrigerator. You should use it within two days; if this is not possible, place it in a freezer bag and freeze for up to three months. You should always freeze giblets and livers separately from the whole bird. • Cooked poultry dishes can be frozen. However, you should not freeze poultry dishes that contain mayonnaise or hard-boiled eggs. • Allow small poultry dishes to cool completely before wrapping and freezing them. Allow larger items to cool in the refrigerator and then wrap airtight and freeze. • You should never freeze stuffed poultry. Some of the most important chicken cooking tips involve proper thawing of the bird. It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper. You can place it on a tray to catch any drips that may fall as it thaws. When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours. The other alternative is to leave the bird in its wrapper and put it into a heavy paper grocery bag. Close up the bag and put it into a cool room. You will need to check it frequently, and once the bird is thawed, you must cook it immediately. Now for the Turkey! Turkey is a long time favorite of many families and now there are some great cooking tips tricks that anyone can learn and use to better prepare these wonderful birds. Selecting the proper size: You should plan on about 3/4 pound per person for generous servings. You should understand that this will not leave much in leftovers. If you like to have more leftovers, plan on 1 to 1 1/2 pounds per person. Hens or Toms: It may surprise you but the only real difference between a hen and tom is the size. Hens are classified under 16 pounds and toms are over 16 lbs. A somewhat secret cooking tips tricks is that both will be a young turkey, just a few weeks old at the time of processing. They will be equally tender and moist. Roasting your bird: Remove the neck and giblets from the neck and body cavities. Rinse the turkey inside and out with cold water. If you want to stuff the bird, you should loosely stuff the body and neck cavities and then fasten the leg clamp back onto the legs. Cooking tips tricks: Place the turkey in a roasting pan with the plastic timer unobstructed. Cover with a lid, or fashion your own cover with a loose tent of foil. Remember to remove the cover for the last hour for browning. Cooking tips tricks for Roasting Times: Roast in a preheated, 325 degree Fahrenheit oven. Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time. However, it is always best to follow the instructions that come with the stuffing and the turkey. You oven temperature may vary as well which will require you to adjust your time, either upward or downward. Cooking tips tricks for Basting: One of the most useful tools you can have is a suction basting tube. These inexpensive tools can make basting your turkey a snap and they can also help decrease the time that the oven door is open, which leads to losing oven heat. Baste your bird about every hour or so. This will help make it brown and tender.
About The Author
Kevin McCarthy If you enjoyed this article then have a look at =>http://www.heavencooking.com/ for more cooking articles, information, tips & tricks. There’s even a free report on Master Chef insider tips for saving money on your cooking utensils and equipment.
Baking Tips
Learn How To Bake Like A Pro by: Nancy Batson
Baking can be complicated if an individual does not know what they are doing. Here are some cooking tips and guidelines to assist these individuals. Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right. These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months. Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy. Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method. Using these cooking tips will make almost any baked goodie turn out great.
About The Author
Still looking for information on Cooking? Check out http://mycookingcoach.com/ a website specializing in free cooking information!
Baking can be complicated if an individual does not know what they are doing. Here are some cooking tips and guidelines to assist these individuals. Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right. These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months. Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy. Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method. Using these cooking tips will make almost any baked goodie turn out great.
About The Author
Still looking for information on Cooking? Check out http://mycookingcoach.com/ a website specializing in free cooking information!
