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Monday, January 31, 2011

Pressure-Cooked Italian Artichokes

By Anthony J Petrel


I love artichokes. I know a lot of people who have never eaten an artichoke, mostly because they don't know what to do with them. They don't know how to prepare or trim them, they don't know how to cook them, and they don't know how to eat them.
Well, I am about to take the mystery out of artichokes, and I am going to tell you how to cook them the fastest way a pressure cooker (and they come out great). I will even tell you how to eat them.
First here is some cook's tips on how to prepare your artichokes for cooking and what pans not to use:
1. To trim artichokes, cut the pointed tops off, then cut the stem off flush with the bottom. You may want to pull some of the more unsightly outer leaves off too.
2. Never use cast iron or aluminum pans to cook artichokes, as they will cause a metallic taste and discolor the artichokes.
Now let's get down to the cooking part. You can just boil your artichokes in water until tender, but I believe this is the fastest way to get the best results:
- 2 cups water
1. Put the water in a pressure cooker with the rack in the bottom.
- 4 artichokes, washed and trimmed
- Garlic salt to taste
- Pepper to taste
- Dried parsley to taste
- Extra-virgin olive oil
2. Season the artichokes to taste with the salt, pepper and parsley, then drizzle a little olive oil over the top. (The leaves should be pulled slightly opened to receive the seasoning.)
3. Place the artichokes in the cooker over high heat and bring the cooker to pressure. Turn the heat down and cook under pressure for 15 minutes.
Release the pressure and serve the artichokes plain or with mayonnaise (my favorite).
When eating artichokes, just pull a leaf off and dip the "meaty" end in mayonnaise. Then, while holding the tip of the leaf with your fingers, put the artichoke leaf between your teeth and scrape the soft, delicious "meat" from the leaf.
When you come to the heart (bottom) of the artichoke, spoon or cut the fuzzy part off and you will be left with the heart, which is all "meat" and delicious.
For some great information on buying Freezers for Sale or a Turbo Air Freezer, just click the links and enjoy.

Thursday, January 27, 2011

Vegetarian recipes

by kelvin


More and more people are choosing to eat a vegetarian diet because they know that veggies are healthful food. Using low calorie and vegetarian recipes is one of the most important things you can do to protect your heath and the health of your family since obesity is now an epidemic in the United States and other developed countries. Cooking them is still better than the alternatives to a vegetarian lifestyle or a vegan lifestyle, but we receive the most nutritional benefit from ingesting whole and organic raw foods. They will often include many of the vitamins, minerals, and sources of nutrition that every body needs. These low calorie recipes, usually high in fiber, protect against digestive disorders such as diverticulosis and may offer protection from colon and lung cancers. Many low calorie and vegetarian recipes use soy, tofu, dried beans and peas to add protein to meals. Using low calorie recipes will provide a diet rich in vegetables, fruits, grains and legumes, adding high amounts of all the essential vitamins and minerals. Subscribing to vegetarian magazines, scouring newspaper food sections, and visiting veggie websites will bring you a respectable number of recipes, but it's more convenient to have hundreds and hundreds in one place.

Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. And contrary to popular belief, these recipes are full of the taste and enjoyment of many other foods you eat. Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. Such treats as squash with tofu, vegetarian paella, and baked figs with dried fruit and anisette may well convert some confirmed carnivores to part-time vegetarians. Many of these recipes cook faster than those made with meat.

As more people juggle trying to eat healthier with their busy lifestyles, they may find that Vegetarian slow cooking provides an answer. What I like best about slow cooker Vegetarian recipes is that the long, slow-cooking process enriches the flavor of the dish in a way that other cooking methods can't match. The gentle slow-cooking process actually draws more flavor out of the ingredients. In addition to convenience, slow cooking also scores high marks for taste and nutrition since the long cooking time allows both flavors and nutrients to concentrate in the food. While the slow cooker was once synonymous with cooking pot roasts and other meat dishes, just as my friend discovered, the Vegetarian cook will find a vast number of ways to use it.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. Whether you are choosing to eat vegetarian dishes as a permanent diet or as part of a healthier lifestyle, Vegetarian Recipes is packed with ideas to tempt the most committed carnivore.

Kelvin Hall has worked in the fitness arena and has led a healthy lifestyle by
by dieting and eating vegetarian recipes. If you would like to find out about more about vegetarian
recipes visit:


Regional Cuisine: As American As Apple Pie

 by panera2
We love baseball, hot dogs, apple pie and Chevrolet - or so an old ad for Chevrolet tells us. Apple pie is as American as… well.. apple pie. If baseball is the All-American sport, then apple pie is the all-American dessert. And while the internet and book stores have spread the recipes far and wide, there are classic apple desserts in every region that are characteristic of the cuisine for that area. Wherever Johnny Appleseed spread orchards, there are recipes that make use of other regional ingredients and traditions to create unique desserts with apples and - whatever!

If you think of apple pie as having two crusts and a filling of apples combined with sugar, brown sugar, cinnamon and nutmeg, some of the regional variations may surprise you. Apple cobbler, apple pandowdy, apple puff, apple crisp, apple brown betty are all variations of apple pie in different regions. The prevailing apple recipes for any region may be affected by the variety of apple that's hardiest and most popular in that area, as well as the style of cuisine that's prevalent.

In New England, for instance, most apple recipes call for Pippins, Granny Smith's or other firm fleshed, sweet varieties of apple that cook up well and lose little moisture when being baked. In Maine, it's not uncommon to find blueberries in your apple pie. In Massachusetts, cranberry apple pie is a favorite. In Vermont, the apples may be sweetened with honey or maple syrup. And in many restaurants on Cape Cod, rather than vanilla ice cream, your piping hot slice of heaven will be served topped with a slice of melting cheese.

In the Southern states, with their predilection for creamy, lightly spiced foods, the most common apple pie recipes include Apple Cream Pie (made with sour cream) and Apple Bourbon Pie, with raisins soaked in bourbon. Raisins soaked in rum are another popular addition to 'apple pie' in the South, especially in New Orleans. Other additions include rhubarb, diced peaches and walnuts.

Midwestern Apple Pie is the classic apple pie - two flaky crusts packed with thick, sweet, juicy apple slices mounded high and vented to let the fragrant steam escape. In Kansas or Missouri, your apple pie will satisfy any purist - served with a scoop of vanilla ice cream that melts into the syrupy filling and adds the perfect touch of creaminess to the mix.

In the South and Southwest you'll find deep-fried apple pie, a variation that matches melt-in-your-mouth flaky fried crust with sweet, diced apples in a syrupy sauce. And in Pennsylvania, the home of the Pennsylvania Dutch, Apple Crumb Pie and Apple Pandowdy take the place of Apple Pie a la Mode on most restaurant menus.

As American as Apple Pie … from coast to coast, Americans have done what they do best - taken a classic and adapted it to suit the ingredients and tastes that surround them. Whether you top it with a sprinkle of cinnamon, a dollop of whipped cream or a slice of sharp cheddar, there's no other food that comes close to being the All-American dessert. 
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Tuesday, January 25, 2011

How to make delicious sushi rice

by w124e32o

There are many kinds of sushi. For example, there are classic cases which is sushi(hand-rolled sushi),sushi roll, sushi pocket. In addition, there are pressed sushi, sushi bawl, TEMARI sushi(which is the shape of small ball.),etc. That it is common is the Japanese food for which they use rice.The heading which I would like to mention first is about the rice.
If it says why I would like to talk about rice, it is because the knowledge about the rice which is an important point is required to make delicious sushi. Even if it can arrange however quality and fresh foods, if rice is bad,we cannot make delicious sushi.

Well, I itemize some points for making delicious sushi rice below.

* Choice: In order to make sushi rice, the rice which is moderately sticky
is good. When making sushi, the rice with strong stickiness is easily collapsed, and it is sloppy texture. If sushi rice is made from rice without stickiness. since it does not have adhesive power, the rice does not stick each other,and then it does not get a form of sushi well. The kind of rice chosen in Japan is sasanisiki. In the overseas, is it
Californian rice? If you can not get the both kinds of rice, there is a good way. When cooking rice, glutinous rice of several percent is added. Let's adjust in order to take out moderate stickiness.

Next, an important point is rice cleaning.

* Rice creaning: When cleaning rice, do no put much power.Because the flavor ingredient of rice is also lost.Let's replace water several times cleaning rice until water gets clear. It cleans quickly so that excessive moisture may not be included in rice. If it finishes cleaning rice, excessive water will fully be drained with a colander.

The 3rd point is how to cook rice.

*Cook rice: Before cooking rice, rice is soaked in water about 30 minutes.Although it is convenient if there is a rice cooker, even if it uses a pot, sufficiently delicious rice can be cooked. The quantity of the water put into a pan is 200ml of water to rice 180ml. How to cook the rice in a pan.The pan is covered, and it cooks over middle-high heat until it boils for about 10 to 15 minutes. If it begins to boil strongly, it will lower the heat and will heat it for 5 more minutes. If a lid is opened and
surface of moisture disappears, fire will be stopped and rice will be steamed for 10 minutes. It is completion, when opening a lid iafter 10 minutes and turning up the whole rice with a flat wooden spoon.

The base of delicious sushi rice was done in the above-mentioned explanation.How to make sushi rice briefly is explained from here.

1. A sushi box is prepared and the inner side of that is wiped with the wet

2. Cooked rice is moved from a pan to a sushi box, and the cooked rice is
placed so that it may spread in the whole sushi box.

3. A proper quantity of sushi vinegar is added to the cooked rice,
turning a sushi box with the left hand (right hand), the cooked rice
is mixed so that a character may be written with the flat wooden spoon
which it had with its dominant hand. Let's mix the cooked rice,
sometimes cooling with a fan. (Notice:At first, since the cooked rice
is hot, be sufficiently careful of a burn.)

Getting to know the feature of foods to make delicious sushi, I think that we can make it if the feature can be used efficiently.

I am working for the Japanese food manufacture company for 20 years.
For three years of them, I worked in the frozen sushi section and worked for the company which has over 30 sushi shops in Hong Kong as the generalization department manager after that.


Sunday, January 23, 2011

How To Make Homemade Banana Pecan Bread With Recipe

 By Shelly Hill


When it comes to baking quick fruit breads one of my favorites to make is homemade Banana Bread. I love trying out various recipes for it so that we are eating a slightly different version of it each and every time that I make it.
Years ago I my great grandma shared with me one of her favorite Banana Bread Recipe's and this one calls for chopped pecans instead of your traditional chopped walnuts. What I love about this particular recipe is that it makes a nice big loaf that is super moist with just the amount of perfect sweetness to it.
Great Grandma's Banana Pecan Bread Recipe
Ingredients Needed To Make 1 Loaf
5 tablespoons softened butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 medium or large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/2 cup heavy whipping cream
1/2 cup finely chopped pecans
* Preheat oven to 350 degrees and let oven fully heat up to the 350 degrees before placing pan into the oven. Lightly spray your loaf pan with non-stick vegetable cooking spray or lightly grease with butter.
In a large mixing bowl, beat the softened butter with an electric hand mixer at high speed until it is light and creamy smooth. Stir in the granulated sugar and the brown sugar. Using electric mixer, beat the sugars in with the butter until smooth. Add in the egg, egg whites and vanilla extract. Beat until batter is mixed together, approximately one minute. Pour in your mashed bananas and hand beat the batter until all of the ingredients are well combined. It will be a little lumpy.
In a small bowl, sift together the all-purpose flour, baking soda, table salt. and baking powder. Pour your flour mixture into the wet ingredients and use an electric mixer to combine all ingredients together. You will want to beat the batter for one to two minutes using an electric mixer or for three to four minutes if mixing it by hand. Stir in the finely chopped pecans.
Pour the batter into your prepared loaf pan and smooth it out so that it is even. Place loaf pan into the oven that has been preheated to 350 degrees and bake for 1 hour and 10 minutes or until the center of the bread is done. (it is done when a knife inserted in center comes out clean). Cool your bread for 5 minutes in the pan before transferring it to a wire rack to finish the cooling process.
Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly's online foodie blog called Shakin 'N Bakin in the Kitchen at for FREE cooking articles, tips and free recipes. You can also find Shelly at her Work At Home Business Options site at where you can find articles and tips that are geared towards the work from home mom.

Thursday, January 20, 2011

Recipes: Easy meals with one pound of ground beef

 By: Amanda Bennett


*Sweet Shepherds Pie* Makes 4-6 servings

1lb lean ground beef

6 Medium potatoes, peeled and cut into cubes

1 can of creamed corn 1 cup each corn nibblets, and frozen peas

1 cup shredded cheese (marble, cheddar, any kind you like)

2 tbsp of butter or margarine 1/2 cup of milk 1/2 tsp each, salt & pepper, garlic powder, and celery salt


1)Preheat oven to 400F

2)Cook ground beef according to above direction

3)In a medium pot, boil potatoes until soft.(As you would for mashed potatoes)

4)Mash potatoes, add milk, margarine, celery salt & pepper

5)Combine all corn and peas together in a bowl.

6)In a 9-12inch casserole dish(can be round or square)Place cooked beef, in the bottom of the pan.

7)Cover with veggie mixture, add potatoes, and top with cheese! 8)Place in oven for 10 minutes, or until cheese starts to bubbles, and potatoes are golden brown.

Spaghetti Sauce that doubles as Chilly Makes 8-10


1lb Lean ground beef

1 Medium size Onion

3-4 cloves of Garlic chopped fine

2 jars of your favorite Tomtatoe pasta sauce

10-12 Med size mushrooms, washed and sliced thin or into chunks

4 Sticks of Celery washed and chopped

1 tbsp White sugar

1/2 tsp of pepper, oregano, parsley, italian seasoning spice, and any other spice you enjoy


1)Precook ground beef

2) Combine Sauce, spices, onions, garlic, celery, and mushrooms in a large pot

3) Cover and cook on med heat for 15 minutes, stirring occasionally

4) Reduce heat to low and let simmer for at least 30 minutes to allow flavors to combine. (longer if you like, some like to let their pasta sauces to slowly cook all day)

5) Turn your left over sauce into chilly in a snap!

6) Add 1 can each Red & White Kidney beans, and 1/4 cup chilly powder.

7) Reheat your sauce slowly on med low heat for 15 minutes. You are done!

Perfect precooked ground beef to add to any of your recipes!(Spaghetti sauce, Chilly, Shepherds pie, Hamburger soup, Spanish rice, almost anything)

1 pound lean ground beef

1 tsp olive oil 1 clove garlic (minced or pressed)

1 med onion (finely chopped) 1/2 pkg onion soup mix

1 tsp or cube beef oxo/broth A pinch of Celery salt


1)Combine oil, garlic, onions in pan on med heat for 2 minutes, add ground beef. Cook till brown, drain grease. (NOT IN THE SINK PLEASE)

2)Add spices,oxo, 2 tbsp water, stir cover and cook over med-low heat for 5 minutes. Now you have the perfect ground beef for whatever you might have in mind for dinner :),
Article Source:

Wednesday, January 19, 2011

German Stuffed Bell Peppers

By Sharon Hunter 


Preparation time: 40 minutes. Total Time: 2 hours.
Basic nutritional information:
Each serving contains about 685 calories, or which 500 are from fat. Cholesterol content is 420 mg. Sodium is 1683 mg. Total carbohydrates are about 38 g. These numbers will vary based on the number of servings you make and the types of ingredients you use.
12 bell peppers (all one color or you can mix it up)
1 lb ground beef
1 medium sized onion, finely chopped
1 lb sauerkraut
6 tbs extra virgin olive oil
3 tbs tomato paste
1 tb granulated sugar
Salt to taste
Pepper to taste
1 bunch dill, finely chopped
1/2 lb feta, small cubes
7oz crème fraiche
4 large eggs, beaten
1. Preheat your oven to: 400F/200C
If you have a gas oven: set the oven on 6
2. Cut the top off the bell peppers and set aside. You can use peppers that are all the same color, or you can mix your colors. This depends on personal style and desired presentation effects. Now remove the seeds and hollow out your peppers. Wash them out and set them aside to dry.
3. Brown the ground beef in a pan. If you are not using a nonstick pan, add a couple tablespoons of extra virgin olive oil to the pan to prevent sticking. Rinse the ground beef thoroughly, drain and set aside.
4. Sauté the onion in two tablespoons of extra virgin olive oil until they become clear and tender. Add in the sauerkraut and tomato paste. Stir well. Add in the granulated sugar and season with salt and pepper to taste. Simmer for 4-5 minutes stirring occasionally.
5. Add the browned ground beef to your mixture. Stir in well and continue simmering for additional 4-5 minutes to allow the flavors time to mingle and settle.
6. Add dill, feta and three tablespoons crème fraiche to the sauerkraut mixture. Stir well and continue to allow simmering. This is the filling for your peppers.
7. Lightly grease a casserole dish, or you can spray it with nonstick cooking spray. If you choose to use nonstick cooking spray, try to stay away from butter flavored varieties.
8. Spoon the filling into the peppers and set them inside the greased casserole dish.
9. Mix the eggs with the remaining crème fraiche, add a few drops of water and season with the hot paprika, salt and pepper to taste. Pour this over the tops of the stuffed peppers.
10. Place the tops of the peppers back onto their respective bottoms and cover the entire dish with a lid or foil. Seal the edges well and place the dish in the oven.
11. Bake the peppers for 40 minutes.
12. Remove the dish from the oven. Remove the lid, or foil, and lightly brush the tops of the peppers with the remaining extra virgin olive oil.
13. Place the dish back in the oven without the lid, or foil. Turn the oven off and allow the peppers to sit in the oven for another 10 minutes.
14. Serve immediately. If you like you can serve them whole with the lids placed beside them on the plate, or you can cut the in half and lay the halves next to each other. This is also according to you presentation style.
Ideas for a side dish:
Stuffed peppers are generally served as a one dish meal. However, if you are wondering what to prepare to serve with them, here are some ideas. You can prepare a nice rice pilaf, or potato pancakes.
I have also heard of some people preparing a corn or carrot dish to compliment the peppers. This is, again, entirely up to you and your presentation style. Of course, remember that if you add sides, you must remember to adjust your preparation time before your completed meal will be ready to enjoy.
I hope you enjoyed my recipe. For more stuffed peppers recipes and cooking tips, visit stuffed bell peppers.

Tuesday, January 18, 2011

Using Smoked Food in Recipes

by paim


Tired of the same old meal? Try using smoked food in recipes! Imagine sitting down to dinner and having a delicious smell waft through the air. More importantly, imagine the succulent taste of that delicious meal! If you are wondering how you can spice up your next meal by using smoked food in recipes, read on….
Using smoke food in recipes will add exceptional flavor to your ordinary dish. The unique blend of natural wood smoke, seasonings and brines compliment fish, fowl, or meat. You can use smoked food in recipes as appetizers or entrees. Either way, you will enjoy a more savory version of many meats.
Smoked fish, especially trout or salmon is very flavorful and moist. There is a variety of smoked fish to suit everyone’s taste. Try something like hickory smoked or lemon peppered smoke trout and experience the flavor and tenderness this fish has to offer. You may also want to try the buttery and moist taste of Chilean sea bass or naturally sweet and tender diver scallops. To really enjoy smoked food in recipes, serve the ultimate smoked trout you and your guests will ever try, the natural smoked Tasmanian trout!
If fowl is more your style, try juicy boneless duck breast or chicken in your next recipe. Serve it along with long grain wild rice and fresh green bean accompaniments for a complete meal. Pheasant, the king of all game birds, will be sure to impress your guests, as this plump, moist and meaty bird is truly a meal fit for a king!
For the true meat eater, you may want to start off with a mouth watering serving of smoked pork tenderloin, boneless port loin or pork ribs smoked to the peak of flavor. Add a twist to your next meal by serving a tantalizing gourmet feast when you use smoked food in recipes. You can serve smoked food in salads, on crackers, or as a main course and be pleasantly surprised at the unique taste and flavor these smoked foods have to offer.
These exceptional smoked foods can be ordered from a variety of websites on the internet. An exceptional line of smoked foods is offered by Sugartown Smoked Specialties. You can view their products and wonderful recipes at Surprise your family or guests and spice up your next meal by using smoked food in your recipe.

For more information about Using Smoked Food in Recipes, please visit us at


Monday, January 17, 2011

Authentic Chicken Curry Made to Perfection Each time

 by kevinnairvij


Chicken curry is a scrumptious preparation. The luscious taste of chicken along with a great mixture of foodstuffs is the best festure of this dish. Chicken curry is not just yummy, but it is nutritional as well and could be served in any meal. You can find lots of special varieties of chicken curry dishes such as Indian, Thai , Chinese and more. Curry could be a lot of excitement to try out and you possibly can modifythe measure of spices or try special seasonings. Different variety of veggies, fruits and even nuts can be inculcated to create the chicken curry extra luscious. Lets talk about the details related to chicken curry.

Different Variations of Chicken Curry Preparations

In India, chicken curry is a preparation with a soup-like gravy. Curry is especially prepared with sliced onion, ginger-garlic paste, clarified butter and yogurt. In Thai cuisine, this widely held curry dish means chicken cooked in a thick piquant sauce.

Spices and herbs of chicken curry alters according to regional cuisines. For instance, chicken is cooked with bay leaves and coconut milk in Malay food. Chicken curry prepared in Tamil food typically contains dry spices, shallow fried chicken and some vegetables. And Punjabi chicken curry is full of butter and cream.

Indian and Thai chicken curries are habitually red, green, or yellow. Red curry receives its tint from hot red chilies whereas green chilis are inculcated to offer green color to the curry. Yellow curry is prepared commonly with cumin and turmeric, but it might consist of hot peppers too.

Cooking Tips for Chicken Curry

It is best to every time check out true flavoring agents rather than a commercially prepared paste or powder. It is comfortable to acquire chicken curry components in Asian grocery shops or large departmental stores.

Indian chicken curry is usually served with rice, but it may also be presented with Indian roti or naan. Seasoned potato is also a pleasant side dish to be presented with it, in case a change is required. When soup like curry is not required, you can also prepare a dry curry with boneless chicken. After that you may serve the curried chicken cold the next day or make use of it for a packaged lunch or picnic. No doubt that chicken curry is a wonderful dish served in almost all cuisines. The delectable flavor and versatility of chicken curry make it a winner in every dining.

For further information on chicken curry click Chicken Curry Recipes. You may also take a look at some awesome curry recipes by going to curry recipes.


Sunday, January 16, 2011

Traditional Chinese Food - Chow Mein

 By Qing Chang Luo


Noodles are very popular in China. Chow mein is one of famous Chinese food in the world. It is easy to cook and you can cook it in many methods. In this article, I would like to offer you two of them.
The first method is shown as below:
Chinese noodles, egg, shredded meat, baby bok choy, green onion sections, chives, MSG, dark soy sauce
Cooking procedure:
1: Put the noodles into the pot with boiling water and boil it for several minutes. Then remove and rinse under cold water; Tips: add a little salt and salad oil when boiling so that the noodles cannot stick with each other easily.
2: Heat the pot, pour some oil and spread it in the bottom of Pot. Add egg, then remove it from the pot when it is done.
3: Add green onion sections, baby bok choy, chives, shredded meat and stir fry them together. Then put into the boiled noodles and stir fry them together for a short time.
4: Then use the chopsticks (if possible) to separate the noodles. Add the cooked egg, onion, and stir fry them for a several minutes. It is done.
Next, I like to introduce you another method:
Chinese noodles, onion, mushroom, hammer, bacon, cabbage, dry chilies, chilies sauce, soy sauce, egg, caraway
Cooking procedure:
1. Cut all the ingredients into small pieces, and finger-joint size is preferred.
2. Boil the noodles, then remove and rinse under cold water.
3. Pour some salad oil into the pot; add the onion pieces into it until they become golden. Add the mushrooms.
4. When the mushrooms begin to shrink, add hammer and bacon pieces. Stir fry them for a while, then add the cabbage.
5. When the water comes out of cabbage, stir them for several times. If you think that the oil is not sufficient; you can add some oil again to prevent everything from sticking on the pot.
6. Add the noodles and dry chilies or chili sauce into them.
7. Add salt, soy sauce, at the same time please always stir the noodles.
8. Pour the egg liquid into the pot and it will stick with noodles, and then stir them frequently. This dish is done. Pouring some diced chives onto them is preferred.
There are still many other methods to cook chow mein. Please note that you should always prevent the noodles from sticking with the pot.
For other details about how to cook traditional Chinese food such as Kung Pao chicken, spring roll, dumplings, please visit my website.
There are many Chinese food that is suitable for cooking at home, for more information, please visit

Friday, January 14, 2011

Learning How to Cook Quinoa!

 By: Wendy Polisi


I have to be honest. As soon as I first heard about quinoa grain, I was far more than a tiny bit doubtful. Just how could a meal which had countless health advantages really taste fantastic too? A friend of mine was initially wanting to persuade me that it would give me the energy and also protein that I need to power my rather busy life, but I was less than convinced. Man, am I glad that I made a decision to make the leap! Since the very first time I discovered how you can cook quinoa, I've been simply addicted! Better yet, my family members love quinoa as well!

If you have never prepared quinoa grain, let me share a few tricks with you. Typically the initial thing that you will always want to remember is the fact that quinoa must be washed. Numerous individuals try and neglect this task to save lots of time, however ultimately they end up dissatisfied. Quinoa which has not been rinsed tastes like soap and for most people, additionally , it leads to abdominal upset. In the event that you wish to speed up the amount of time which washing quinoa grain takes, it is easy to soak it for a few hours just before rinsing. This is particularly helpful in case you have bought your quinoa grain in bulk because it really helps to loosen the waxy saponin€™s on the seeds exterior. You will need to rinse in tepid to warm water until finally the water runs clear.

You'll be able to cook quinoa grain on the stove or in your rice cooker. It could also be cooked in the oven if you are looking for a crispy topping for yogurt or to take the place of croutons on a salad. In the event you choose to prepare quinoa grain over the stove top or steam cooker, you will need to use two times as much liquid as you're preparing quinoa. Bring it to boil over high heat and change the heat to medium low. Cover up the pot and simmer for in between fourteen and 16 minutes or until the fluid is all soaked up . Remove the quinoa grain from the heat and allow to stay covered for the next five minutes or so.

For those who would rather to use your food steamer, just follow the same directions that you would employ for white-colored rice. Because every steamer is a bit distinct , you will have to adapt the cooking accordingly . To bake quinoa you will want to preheat your oven to 375 and bake the quinoa for about 18 minutes. Prior to baking you may toss the quinoa grain together with a little extra virgin olive oil as well as whichever seasonings you want.

For more information regarding how to cook quinoa or why quinoa is so beneficial for you, please visit me at
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Wednesday, January 12, 2011

Absolutely the Best Beer Roasted Chicken

 By Derek Otto


Vertical Roasted chicken = Beer Can Chicken.
If you read anything online about cooking chicken you have probably heard of Vertical Poultry Roasters. You may also have heard of Beer Can Chicken. What you may not know is...they are essentially the same thing!
This article and recipe will give some tips to help you cook a great chicken either way.
Step One: The Bird
First, get yourself a nice bird. I have had good luck with the higher-quality, free-range type chickens, which also tend to have a better flavor than the cheapest chickens, usually labeled "Fryers." Another tip: get a bird that has some brine added. This adds dynamite flavor and juiciness grilled chicken and saves you the trouble of brining the bird yourself. Look for something on the package that reads "10% added broth" or the like.
Step Two: Spice Rub
The next step involves tossing some spices together to rub on the chicken. There are all kinds of Rub recipes - you can find them online on BBQ sites or in any number of cookbooks. There are two, basic rub recipes below. You can also buy Rubs in the spice aisle of the supermarket. Or you can use the basic recipe below.
Good Chicken Rub: Mix ground ingredients in a resealable jar and shake or stir to blend completely.
• 1 Tsp Kosher Salt
• 1 Tsp Brown Sugar
• 1 Tsp Coleman's Dry Mustard
• 1 Tsp Paprika
• 1/2 Tsp Garlic Salt
Apply a light coating of olive oil to the chicken. Then work the rub into the chicken skin thoroughly before you refrigerate for a few hours before cooking, and any extra rub inside the chicken. If you have time, it will improve the flavor to let the chicken sit in the fridge for 1-3 hours with before you light the coals.
Step Three: Open a Beer! Cook Beer Can Chicken
When you are ready to get started, open a tall can of beer and drink roughly a third of it. (Or save it for later)Another highly recommended item is a beer can chicken holder -- If you have a Beer Can Chicken can rack slide the open beer into the holder, then mount the bird on top of the can. If you do not have a can rack, position the bird on the top of the can. You want to form a tripod, with the two legs and the can supporting the bird on the grill.
Tip: Do this close to the grill, before you put it on the grill.
You will want to cook over indirect, medium heat. The best way to do that is to divide your coals into two rows on either side of the grill, with a drip pan in between. Put a little water or beer in the drip pan - that will keep the grease from catching on fire! Put that bird right over the drip pan, in between but not directly over your coals.
Note: If you are cooking the bird in the comfort and safety of your kitchen, start the oven at 400 degrees, place the bird on a lower rack on top of a solid baking pan or sheet. Close the oven door and then reset to 350. Check temp at 45 minutes.
If you are grilling, it's a good idea to stay close, rotating the chicken every ten minutes at first. You are looking for a good sear to start out, then you can carefully turn chicken every 20 minutes or so for a total cooking time of about an hour and ½. Make sure you rotate it at least enough to get even cooking all the way round.
Watch the clock because you probably will need to add 10 coals to each side of the grill after the first hour. That will keep your heat nice and even for the entire cooking time.
Take your meat thermometer if you have one and measure the temperature between the thigh and the body. We are looking for an internal temp of 165 degrees in the white meat; 175 in the leg and dark meat. Don't have a thermometer? Then you are checking for an even brown color all over the chicken and clear liquid running out if you stab it.
When the bird is done, be sure to have a handy flat surface to set the bird down on to cool.
Be careful! This can and bird are going to be very hot. Using a Spatula and Tongs, lift the can and bird off the grill as one, and set it all down carefully to cool. Congratulate yourself, and consider another beer - you just cooked Beer Can Chicken.
Let the chicken sit upright on the can for a bit to cool before you remove the can. You want the chicken to rest for 15 minutes or so before carving it up. Enjoy.
Derek Otto is a freelance writer, blogger and grill freak who relies heavily on his Weber 22" grill. It has a lid, which is important when you grill in Seattle during the wintertime. One of his blogging duties includes submissions for Beer Can Chicken -- a site dedicated to promoting all things Beer Can Chicken:

Monday, January 10, 2011

Recipe for chicken-And amazing

 By: Canhdong Ma


As a fitness enthusiast, chicken is probably a standard food item on your dinner table. And for a good reason! It's an inexpensive, versatile, easy-to-cook, low-fat, high-protein food choice that goes well with other foods.

Some healthy chicken recipes you can serve for your family are grilled chicken and chicken breast with mozzarella cheese. Grilled chicken is one of the best ways to cook chicken because the taste of the chicken is preserved and it contains less cholesterol. For special occasions you can cook chicken breast with mozzarella cheese. The best part of the chicken that you should choose is the breast part because it has low fat and has the highest concentration of niacin.

But,how to cook? And what recipes for chicken?Iwant to know how many recipes for chicken you know?DO you want to explore more?Let see at Recipe for chicken-And amazing

Trying to find a specific recipes by going through each of this links might be a time consuming task but if you are here looking for inspiration then go ahead and dig in. If you are here for that one specific chicken recipes we suggest that you use the search option provided above instead. That way you can easily search the entire database of chicken recipes and if you can't find what you are looking for, then visit my site Recipe for chicken-And amazing
1. Baked Chicken Kiev
2. Baked Chicken Recipe
3. Baked Chicken Salad Recipe
4. Baked Lemon Chicken
5. Baked Sesame Chicken
6. Basil Sesame Chicken
7. Beer and Soy Sauce Chicken
8. BBQ Chicken With a Beer Can
9. Beer Can Chicken
10. Beer Can Chicken Recipe
11. Bourbon Chicken
12. Bourbon Chicken Breast
13. Bourbon Chicken Recipe
14. Bourbon Pecan Chicken Recipe
15. Broasted Chicken Recipe

"C" Chicken Recipes

1. Chicken Alfredo Pizza
2. Chicken Alfredo Recipe
3. Chicken Alfredo with Fettuccini Noodles
4. Chicken and Bacon Fajitas
5. Chicken and Dumplings
6. Chicken and Ravioli Cacciatore
7. Chicken Breasts Alfredo
8. Chicken Cacciatore Madre
9. Chicken Cacciatore Recipe
10. Chicken Fajita
11. Chicken Fajitas
12. Chicken Fajita Recipe
13. Chicken Marsala
14. Chicken Marsala Crockpot Recipe
15. Chicken Marsala Recipe
16. Chicken Mushroom Marsala Sauce
17. Chicken Salad Recipe
18. Chicken Spaghetti Mushrooms Recipe
19. Chicken Spaghetti Recipe
20. Chicken Spinach Low Fat Recipe
21. Chicken Wings Gumbo
22. Chicken Wings Recipe
23. Chili Rotisserie Chicken
24. Chinese Broiled Chicken Wings
25. Chinese Sesame Chicken
26. Crock-pot Chicken Cacciatore

So for what ever reason you are here we hope you will enjoy the recipes and that you will be able to cook some wonderful and tasteful dinners in the near future for you, your family and your friends to enjoy.

Visit here to get more Recipe for chicken and you will amazing what you see,let try! Recipe for chicken-And amazing

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Sandwich Recipes

 By: Christian Henry


ABC Sandwich
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Acapulco Fishburgers
1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions, bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

Alaska Salmon Salad Sandwich
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Makes 6 sandwiches.

Asian Turkey Burgers
1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce

Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once. Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.

Avocado and Chicken Tortas
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices

Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon. In a small bowl, mash avocado. To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. Firmly press tops of rolls on tortas.
Yield: 2 sandwiches
Yield: 4 burgers

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread

Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels. Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper. Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together. Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Avocado Chicken Melt

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness. In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted. Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

Avocado Monte Cristo
A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve. Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Quesadillas
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste. Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

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Wednesday, January 5, 2011

Caribbean Chicken Wings

By: Corey Mitchell


The next time you are in the mood for chicken wings, try out this Caribbean version.


24 chicken wings, disjointed

3 oz. dark rum

2 oz. soy sauce

1 oz. lime juice

1 oz. orange juice

2 teaspoons orange rind, grated

1/4 cup onion, diced

1 garlic clove, minced

1 teaspoon ginger, grated

1 chili pepper, seeds removed, minced

1 teaspoon dried thyme leaves

1⁄4 teaspoon dry mustard

1 teaspoon cornstarch

2 teaspoons water

2 tablespoons scallions, minced


1. Wash chicken wings and place in ovenproof pan.

2. Combine dark rum, soy sauce, lime and orange juices, orange rind, onion, garlic, ginger, thyme and mustard in food processor and combine to form a paste.

3. Pour paste over chicken wings, cover and refrigerate for at least 6 hours.

4. Bake chicken wings in pre-heated, 350-degree oven, turning and basting with sauce, for about 25 minutes or until the wings have reached an internal temperature of 165 degrees for 15 seconds.

5. Remove chicken wings from pan and place on patter.

6. Combine cornstarch and water, mixing well, and add to liquid in pan and stir until thickened.

7. Pour mixture over chicken wings and serve.

Corey Mitchell is a food writer, dedicated to sharing great recipes with his readers. For more recipes, visit the Baltimore International College culinary school website.
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Tuesday, January 4, 2011

Easy Baked Chicken Breast Recipes

 By: Dale Heil


Easy baked chicken breast recipes can be used as everyday fare or to serve guests an elegant meal.

Usually chicken breast recipes are reserved for the last meal of the day but they are just as appropriate for the mid day meal. The versatility of such dishes makes them extremely popular.

Additionally, baked chicken can be a very healthy addition to your overall healthy diet plan. There are few other recipes that are as versatile as baked chicken breast.
    Chicken As Healthy Fast Food
Fast food is usually considered to be unhealthy because of the large amounts of fat, sugar, and salt it contains. Preservatives may also be on the ingredient list, which only adds to the number of reasons to avoid such foods.

Regardless of how you look at it such fast foods are bad for you.

However, making fresh chicken in the oven can avoid all these pitfalls of fast food while being quick and easy to prepare.
    Butterfly Chicken Breast
Your chicken breasts will cook more quickly if you butterfly them.

What does it mean to butterfly a piece of meat?

It is simply cutting part way through the chicken breast (or other meat when preparing them) then flipping the cut ends open so the meat will then lie flatter.

By making the meat thinner it will cook more quickly and have more surface to absorb marinate. When a coating such as bread crumbs are applied to the meat the flavors and coating will cover a greater amount of the meat's surface offering more of these flavors per bite.
    Marinated Butterfly Chicken Breast
Butterfly boneless skinless chicken breasts then place in a bowl or plastic bag. Make sure the meat is lying flat to absorb more flavor.

Cover liberally with your favorite salad dressing.

Italian, blue cheese (or Roquefort), ranch and all olive oil based dressings work well as marinate.

Cover bowl or seal plastic bag to avoid having your chicken dry out as it sits in the refrigerator overnight. You can be creative and use other marinates but salad dressings are readily available and easy to use.

When ready to bake put the marinated breasts into an oven-safe pan or baking dish and bake uncovered at 350 degrees for approximately 30 minutes. The cooking time will differ depending on the thickness of the chicken breasts. Making sure the meat is lying flat will speed up the cooking time.

The meat is done when cooked through with no red blood or bloody meat visible when a cut is made in the thickest portion.
    Recipe Variety
It is easy to fall into the trap of just throwing a chunk of chicken into a pan to be oven baked until it is bland and tasteless. You will find that it is just as easy to jazz up your recipes to be tastier while making your meals healthier.

Easy guidelines to follow are to serve your entrée with a fresh salad. Offering a vegetable platter as an appetizer is another good idea. Both tactics offer foods that retain the enzymes that cooking destroys.

 Another way to add healthy foods to your meals is to stuff your entrée meat with whole grains. Try this elegant and easily prepared recipe to impress your guests.
    Wild Rice Stuffed Chicken Breast Marinara
Butterfly Cut Chicken Breasts
Cooked Wild Rice Mix
1 large jar marinara sauce
1 cup shredded low-fat mozzarella cheese

Prepare a wild rice mix (commonly available at most supermarkets) per the supplied instructions using chicken broth in place of water.

Butterfly your chicken breasts as described above.

Place a large dollop of the wild rice mix on the meat and fold the butterfly to sandwich the hot rice inside like a sandwich. A few strategically placed wooden toothpicks may be necessary to hold the rice mix inside your folded chicken breast. Be sure to allow the toothpicks to protrude from the meat so they are easy to see to remove them after the chicken is cooked and before eating.

It is also a good practice to always use the same number of toothpicks per chicken breast. This way you can count them as they are removed to make sure all are taken out before serving.

This is a safety precaution and technique used by surgeons to assure that the same number of sponges they use in a procedure are removed afterward. The safety precautions you take in your own kitchen should not be any less stringent.

Carefully transfer the stuffed breasts to a glass baking dish.

Cover with marinara sauce and bake at 350 degress for 45-60 minutes depending on the thickness of the chicken breasts.

Breasts are done when cooked through and no red blood or bloody meat is visible when a cut is made in the thickest portion of the meat.

Place cooked chicken breasts on a serving platter and spoon additional marinara sauce over them to help retain moisture until served.

Serve with a large salad.

An olive oil based dressing is preferred because of the health benefits this healthy oil offers. Crunchy whole grain bread with an olive oil bread dip and red wine will add additional health benefits as well as elegance to your presentation.

Preparing easy baked chicken breast recipes are almost effortless and will make you look like an accomplished chef with minimal effort expended.

Have you ever wondered why some people just cannot lose weight and keep it off?

Would you like to learn how to modify your favorite recipes to be healthier table fare so you can eat what you want and stay healthy?

Visit for great recipes, cooking tips for healthy eating, and common sense weight loss.

Click here for fantastic examples of healthy dinner ideas:
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Sunday, January 2, 2011

Slow Carb Cooking: White Chicken Chili

 By Shawn McDonald


As the Spanish Canary Islanders started making a hot and spicy stew of chili peppers, garlic, onions, together with cumin and chopped or ground beef they referred to it as "peppers with meat". Peppers with meat is better known as Chili Con Carne which is surely one of the most known dish in the world today. The most common variants of this recipe also include beans together with tomatoes, but since this is the slow carb variant, we'll try the whole recipe somewhat different.
Time to cook: 15 minutes
Total Time: 2 hours, 15 minutes
Serves: 4-6
2 chopped onions
4 minced garlic cloves
2 fresh chilies
2-3 pieces of chicken
2 tsp cumin
2 tsp crumbled oregano
¼ tsp cayenne pepper
3 16-oz cans black or pinto beans (drained and rinsed)
6 cups chicken broth
Salt, pepper
olive oil
This course is quickly to prepare and cook, but the secret ingredient is time - however we'll focus on that in a moment. Prepare yourself with all of the ingredients as listed above and locate the largest skillet you have. If possible a large metal pot. Iron skillets have a few pros: one, they store heat far longer than a modern teflon pan, which means that they'll be very hot after placing the first few ingredients in. And two, the taste you will get with the iron skillet is a lot more roasted, because your meat in fact burns slightly on the bottom of the pan. Heat up the pan to a moderate high temperature add olive oil.
Add your chicken and then cook it for around 2-3 minutes on both sides. Turn the temperature right down to moderate and cook for another 5-8 minutes. Take the meat out of your skillet, set it on a separate plate and cut it into small bits.
Make use of the same skillet with no need of prior cleaning and start with the onions, since such take the longest to cook. Wait until they're see-through, then add garlic, chilies, chicken, cumin, oregano, and hot peppers. Easy on the cayenne if this is your first time using it. All of this ought to be done after two minutes and it's time for you to put in the beans as well as the chicken broth. That broth will assure you have a sauce foundation for the chili.
Despite the fact that you're generally finished after bringing the whole thing to the boil, there's however that mystery ingredients to include: time. After boiling, take it right down to a medium/low temperature and simmer for about 120 minutes. If it seems to be overly dry add more broth into the mix.
Study more about Slow Carb Cooking and shedding pounds fast with the Four Hour Body from Tim Ferriss.
Find more recipies and information on Slow Carb Cooking and a low carb foods list on the Four Hour Body Blog.