nedjelja, 29. siječnja 2012.
ponedjeljak, 16. siječnja 2012.
How to Make a Perfect Grilled Chicken
How to Make a Perfect Grilled Chicken
by: Angelica Florin
Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.
Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.
Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.
Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:
For every kilo of chicken:
½ cup light soy sauce (available in the Asian section of grocery stores)
2-3 tablespoons of freshly squeezed lemon or lime juice
4 tablespoons brown sugar
1 medium stalk of lemon grass (pounded)
3 cloves crushed garlic
1 teaspoon sesame oil (optional)
Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.
You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.
Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.
by: Angelica Florin
Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.
Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.
Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.
Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:
For every kilo of chicken:
½ cup light soy sauce (available in the Asian section of grocery stores)
2-3 tablespoons of freshly squeezed lemon or lime juice
4 tablespoons brown sugar
1 medium stalk of lemon grass (pounded)
3 cloves crushed garlic
1 teaspoon sesame oil (optional)
Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.
You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.
Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.
20 the best recipes from site allrecipes.com
 | Banana Crumb Muffins A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping. |
 | World's Best LasagnaSubmitted by: Johnchandler Filling and satisfying lasagna with sausage, ground beef and three types of cheese. |
 | Delicious Ham and Potato SoupSubmitted by: ELLIE11 This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great. |
 | Chicken Pot Pie IXSubmitted by: Robbie Rice A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal. |
 | Downeast Maine Pumpkin Bread Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible. |
 | Clone of a Cinnabon Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand. |
 | Apple Pie by Grandma OpleSubmitted by: MOSHASMAMA Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup. |
 | Mom's Zucchini Bread Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks. |
 | Too Much Chocolate Cake This cake won me First Prize at the county fair last year. It is very chocolaty. |
 |
 | Annie's Fruit Salsa and Cinnamon ChipsSubmitted by: Ann Page This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert. |
 | Guacamole Cilantro and cayenne give this tasty guacamole a kick. Makes four servings. |
 | Fluffy PancakesSubmitted by: kris Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat. |
 | Grandmother's Buttermilk CornbreadSubmitted by: BETHANYWEATHERSBY Grandma's recipe for a sweet, moist cornbread likely to become your favorite! |
 | Banana Sour Cream Bread Sour cream gives enough tangy bite to take the edge off this banana bread 's sweetness. Dusting the baking pans with cinnamon sugar gives these small four loaves a gentle spice undertone. |
 | Taco Seasoning ISubmitted by: BILL ECHOLS A mixture of spices that approximates what you might buy in a package. Depending on how spicy you and your family like your dishes, use as little or as much as you want. |
 | Boilermaker Tailgate ChiliSubmitted by: MIGHTYPURDUE22 This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy. |
 | BBQ Pork for SandwichesSubmitted by: KMB233 Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce. |
 | Amish White Bread This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make. |
 | Jamie's Cranberry Spinach Salad Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds. |
subota, 14. siječnja 2012.
14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson
The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.
by: Anjali Dawson
The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.
Low Fat Salmon Recipes
Low Fat Salmon Recipes |
by: Hans Dekker |
| Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family. This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion. For this recipe you will need: 2 pounds of salmon filets, ¾ cup of low or non-fat sour cream, 1/3 cup of low or non-fat mayonnaise, 2 tablespoons of all purpose flour, 2 tablespoons of lemon juice, 8 ounces of low or non-fat cream cheese, 1 minced clove of garlic, 1/3 cup of your favorite white wine, salt, pepper, and paprika to taste. Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel. Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended. Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone. You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon. A great sauce to serve along side grilled salmon is a low fat lemon dill sauce. For this sauce you will need: 2 tablespoons of non-fat mayonnaise, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, ¾ teaspoon of dill weed, salt and pepper to taste. Blend together all ingredients with a wire whisk and refrigerate until ready to serve. About the author: Hans loves seafood and is author of Seafood Recipes at Steaks-Guide.com Circulated by Article Emporium |
ponedjeljak, 2. siječnja 2012.
QUEEN CAKE
QUEEN CAKE
Queen of cake
I wish you much happiness, love and success in the New 2012! For us to be better than last year!
My family greeted the New Year beginning for common stolom.Novu year we welcomed with food from the sea, we ate risotto with shrimp, shellfish stew, drank DEBIT, excellent Croatian wine and sweetened by the Queen cake.
Cake Queen is made from a pound of coarsely ground almonds, 100 grams ground walnuts.
It is very juicy and rich, chocolate, butter and coarsely ground almonds.
We all enjoyed it and the pleasure we want to share with you all.
Once again from all my heart I wish you a Happy New 2012th
INGREDIENTS:
/ the cake /
5 large eggs
10 tablespoon sugar
half a tea spoon of salt
grated orange peel
300 grams of coarsely ground almonds
100 grams of finely ground walnuts
bang for baking
1 tablespoon flour
vanilla sugar
Ingredients for making cream
pint of milk
3 bags chocolate pudding
10 tablespoon sugar
250 grams of butter
250 grams of powdered sugar
200 grams of coarsely ground almonds
For decorating:
0:20 liter of cream cakes
juice of one orange
PREPARATION:
biscuit
separate the whites from the yolk.
egg yolks add sugar and orange peel,
beat mixer until uniform are not for the cream.
Egg white well-blended.
Stir in all remaining ingredients.
Put the mold for the cake.
Bake in preheated oven at 180 Celsius for about 40 minutes.
Allow to cool and cut cake in half.
CREAM
Queen of cake
I wish you much happiness, love and success in the New 2012! For us to be better than last year!
My family greeted the New Year beginning for common stolom.Novu year we welcomed with food from the sea, we ate risotto with shrimp, shellfish stew, drank DEBIT, excellent Croatian wine and sweetened by the Queen cake.
Cake Queen is made from a pound of coarsely ground almonds, 100 grams ground walnuts.
It is very juicy and rich, chocolate, butter and coarsely ground almonds.
We all enjoyed it and the pleasure we want to share with you all.
Once again from all my heart I wish you a Happy New 2012th
INGREDIENTS:
/ the cake /
5 large eggs
10 tablespoon sugar
half a tea spoon of salt
grated orange peel
300 grams of coarsely ground almonds
100 grams of finely ground walnuts
bang for baking
1 tablespoon flour
vanilla sugar
Ingredients for making cream
pint of milk
3 bags chocolate pudding
10 tablespoon sugar
250 grams of butter
250 grams of powdered sugar
200 grams of coarsely ground almonds
For decorating:
0:20 liter of cream cakes
juice of one orange
PREPARATION:
biscuit
separate the whites from the yolk.
egg yolks add sugar and orange peel,
beat mixer until uniform are not for the cream.
Egg white well-blended.
Stir in all remaining ingredients.
Put the mold for the cake.
Bake in preheated oven at 180 Celsius for about 40 minutes.
Allow to cool and cut cake in half.
CREAM
Torta kraljica
Torta Kraljica
Zelim Vam puno srece,ljubavi i uspijeha u Novoj 2012!Da nam bude bolje od prosle godine!
Moja obitelj je docekala pocetak Nove godine za zajednickim stolom.Novu godinu smo docekali uz hranu iz mora,jeli smo rizot od skampa,skoljke na buzaru,pili DEBIT ,odlicno hrvatsko vino i zasladili se Kraljica tortom.
Torta kraljica je napravljena od pola kilograma krupno mljevenih badema ,100 grama mljevenih oraha.
Jako je socna i bogata ,cokolada,maslac i krupno mljeveni bademi.
Mi smo sve uzivali i taj uzitak zelimo podijeliti sa svima vama.
Jos jednom Vam od sveg srca zelim Sretnu Novu 2012.
SASTOJCI:
/za biskvit/
5 velikih jaja
10 zlica za juhu secera
pola zlice za caj morske soli
naribana naranca kora
300 grama krupno mljevenih badema
100 grama sitno mljevenog oraha
prasak za pecivo
1 zlica za juhu glatkog brasna
vanilija secer
Sastojci za izradu kreme
pola litre mlijeka
3 vrecice cokoladnog pudinga
10 zlica za juhu secera
250 grama maslaca
250 grama secera u prahu
200 grama krupno mljevenih badema
Za ukrasavanje:
0.20 litra vrhnja za kolace
sok od jedne narance
PRIPREMA:
biskvit
odvojiti bjelanjc od zutanjak.
zutanjak dodati secer i naranca koru,
tuci mikserom dok nedobijemo ujednacenu kremu.
Bjelanjak dobro izmiksati .
Umijesati sve ostale sastojke.
Staviti u kalup za tortu.
Peci u ugrijanoj pecnici na 180 celzija oko 40 minuta.
Pustiti da se ohladi i prerezati biskvit popola.
KREMA
skuhati puding,u ohlađeni puding dodati maslac tucen sa secerom u prahu.
Dodati krupno mljeveni badem.
Biskvit poskropiti sokom od narance.
Filovati tortu.
Ukrasiti slagom.
Zelim Vam puno srece,ljubavi i uspijeha u Novoj 2012!Da nam bude bolje od prosle godine!
Moja obitelj je docekala pocetak Nove godine za zajednickim stolom.Novu godinu smo docekali uz hranu iz mora,jeli smo rizot od skampa,skoljke na buzaru,pili DEBIT ,odlicno hrvatsko vino i zasladili se Kraljica tortom.
Torta kraljica je napravljena od pola kilograma krupno mljevenih badema ,100 grama mljevenih oraha.
Jako je socna i bogata ,cokolada,maslac i krupno mljeveni bademi.
Mi smo sve uzivali i taj uzitak zelimo podijeliti sa svima vama.
SASTOJCI:
/za biskvit/
5 velikih jaja
10 zlica za juhu secera
pola zlice za caj morske soli
naribana naranca kora
300 grama krupno mljevenih badema
100 grama sitno mljevenog oraha
prasak za pecivo
1 zlica za juhu glatkog brasna
vanilija secer
Sastojci za izradu kreme
pola litre mlijeka
3 vrecice cokoladnog pudinga
10 zlica za juhu secera
250 grama maslaca
250 grama secera u prahu
200 grama krupno mljevenih badema
Za ukrasavanje:
0.20 litra vrhnja za kolace
sok od jedne narance
PRIPREMA:
biskvit
odvojiti bjelanjc od zutanjak.
zutanjak dodati secer i naranca koru,
tuci mikserom dok nedobijemo ujednacenu kremu.
Bjelanjak dobro izmiksati .
Umijesati sve ostale sastojke.
Staviti u kalup za tortu.
Peci u ugrijanoj pecnici na 180 celzija oko 40 minuta.
Pustiti da se ohladi i prerezati biskvit popola.
KREMA
skuhati puding,u ohlađeni puding dodati maslac tucen sa secerom u prahu.
Dodati krupno mljeveni badem.
Biskvit poskropiti sokom od narance.
Filovati tortu.
Ukrasiti slagom.
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