Sour Cream and Red Beef Enchiladas

SOUR CREAM ENCHILADAS

Ingredients:

1-cup Onions, chopped

12 Corn tortillas

2-cups Cheddar cheese, grated

1-cup Oil, hot

2-cans Cream of chicken soup

4-ounces Green Chile, chopped

½-teaspoon Salt

16-ounces Sour Cream

Instructions:

Heat cream of chicken soup, green chilis, salt and sour cream; dip each corn tortilla in hot oil to soften. Spoon a couple of spoonfuls in each tortilla and roll each one up and place in 9x12 baking pan. Spread remaining soup over the top; top with cheese and onions. Bake for 30 minutes at 425°. Top should be slightly brown.

Serves 5 to 6

RED BEEF ENCHILADAS

Ingredients:

1-dozen Corn tortillas

1½-pounds Beef, ground

2-small cans Black olives, sliced

1-medium Onion, chopped

16-ounces Cheddar cheese, shredded

2-cans Enchilada sauce

1-cup Oil, hot

1-teaspoon Salt

1-teaspoon Garlic powder

1-teaspoon Pepper

Instructions:

Brown meat, onion, salt, garlic powder and pepper; add 1 can enchilada sauce. Dip tortillas in hot oil for a few seconds. Pour can of enchilada sauce in small bowl; dip warm tortilla in sauce; fill with meat mixture; roll and place in a 9x13 pan. After using all 12 corn tortillas pour remaining meat, mixture, onions, cheese and sauce on top of enchiladas; top with sliced black olives; bake at 350° for 20 minutes.

Serves 5 to 6

You can find this and many more recipes at Cristie's Cookin. Be sure and submit your favorite recipe for a free "Gotcha Covered" apron.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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Chayote Recipes - How to Cook With Chayote

The chayote is a root vegetable, which has been cultivated in Mexico since pre-Columbian times. Boil, fry, pickle, or mash chayote, make stews or casseroles with it, use it in soup, eat it raw in salad or stuff and bake it. It can also be used in other Mexican food recipes.

This ingredient has a crisp flesh and the vegetable itself is green, pear-shaped, and smooth on the outside. This vegetable has been used medicinally for many years and the leaves can be made into a tea to help with hypertension and kidney stones.

Most of them come from Costa Rica, and Mexico, the Dominican Republic, and Guatemala are also large producers. This root vegetable can be found in many grocery stores in the United States and they are being grown in California, Louisiana, and Florida.

Firm, smooth ones are better than wrinkled ones, because they are fresher. Chayote is similar to squash so you can substitute it in any squash recipe. Sometimes it is difficult to find chayote and, if that is the case, you can usually substitute squash in any chayote recipes.

Recipe for Mexican Beef and Chayote Soup

The following recipe combines beef with cilantro, onion, tomatoes, carrots and more, for a nutritious and flavorful soup. This recipe serves eight people and it is aromatic rather than spicy.

What you will need:

2 teaspoons salt
2 teaspoons black pepper
2 lbs beef shank on the bone
3 cups beef broth
14 1/2 oz can diced tomatoes
1 chopped onion
1 tablespoon vegetable oil
2 quartered chayotes
2 husked ears corn, cut into thirds
1 cabbage, in wedges
1 quartered potato
1/4 cup chopped fresh cilantro
2 chopped carrots
4 cups water

For the garnish:

1/4 cup minced onion
1/4 cup sliced pickled jalapenos
2 limes, quartered
4 radishes, quartered
1 cup chopped fresh cilantro

How to make it:

Cut the meat off the bones into half inch pieces. Leave some of the meat on the bones. Heat a heavy pot over a moderate to hot flame. Add the oil to the pot, and then add the meat, bones and some salt and pepper. Cook, stirring all the time, until the meat is brown. Add the onion and cook until golden brown, then add the broth and tomatoes. If the broth does not cover the bones by half an inch, add some water.

Simmer for an hour, over a low heat, with the lid loosely covering the pot, or until the meat is tender. Add the water, carrot, and cilantro and cook for ten more minutes, then add the corn, chayote and potato. Simmer the soup until the vegetables are soft, then add the cabbage, and cook for ten minutes. Divide the soup between eight soup bowls, garnishing each one with the minced onion, jalapenos, cilantro, and radishes. Squeeze lime juice over the soup to taste.

If you want to make authentic Mexican recipes, try using authentic Mexican ingredients such as chayote, squash, corn, potatoes and cilantro. There are many easy Mexican recipes you can make with fresh produce and a few herbs and spices, and Mexican cooking is easy enough for even a beginner cook to master.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Tips to Help You Use Less Fat in Your Everyday Cooking!

Just as you don't have to give up sweetness in your foods, you don't have to give up fats altogether. It is important, however, that you limit your intake. Cutting back begins in the kitchen, and continues at the table.

Remember that eating too much fat may have a direct effect on insulin activity in your body, causing an increase in your blood glucose level.

- Select lean cuts of meat and remove skin and fatty deposits from poultry.

- Use the absolute minimum oil or fat in cooking. If possible, don't use any added fat at all.

- When you must use fat, use a brush to spread a thin layer of fat onto your pan, or use a cooking spray.

- Grill or roast meat on a rack to allow the fat to drip away.

- For soups and casseroles, drop meat into boiling water to seal it rather than browning it in fat or oil.

- Spread butter or margarine very thinly on bread and biscuits, or leave it off. Use ricotta, cottage cheese, a little avocado or a scrape of low-fat cream cheese as a spread instead.

- Use low fat dairy products in preference to the regular varieties.

- Use 'no-oil', 'low-oil' or 'low joule' (low-calorie) salad dressing instead of oily ones or mayonnaise. Better still, use lemon juice or vinegar with herbs to add zest to your salads.

- Learn to use fresh or dried herbs and spices to add flavor to food instead of butter or oil.

- Avoid adding oil or fat to vegetables during or after preparation. For instance, when you mash potato or other vegetables, don't add butter, margarine or cream. Use low-fat milk. Wrap your vegetables in foil with herbs, or try dry baking them in the oven in their own skins.

- If you like sour cream as a vegetable dressing, use low-fat leben or cottage cheese or low-fat natural yoghurt instead.

The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

http://www.101cookingrecipes.com
http://www.101vegetarianrecipes.com
http://www.herbs-spices-recipes.com

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Easy Chicken Parmigiana Recipe

When chicken breasts are on sale at the grocery store, be sure to grab some spaghetti sauce and cheese so you can make chicken parmigiana. This recipe is nice for when you are in the mood for an Italian-style dinner but want to try something a little more exciting than spaghetti and meat sauce. This chicken parmigiana recipe delivers great results with only a little effort. Because this recipe is easy to assemble and definitely quicker to make than a lasagna, you can rely on it when you need a nice dinner but do not have a lot of time.

Chicken parmigiana provides a hearty and saucy main dish that will be familiar to most palates. To go with the sauce, you should consider boiling some pasta to serve on the side.

Ingredients for chicken parmigiana:

4 boneless, skinless chicken breast halves
Salt
Pepper
1/4 cup flour
1 to 2 Tablespoons butter
1 to 2 Tablespoons olive oil
1-1/2 cups tomato sauce, either store-bought or your favorite homemade recipe.
4 Tablespoons grated Parmesan cheese
6 to 8 ounces of mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
 
You will need to cook the chicken breasts before assembling the casserole. This can be done ahead of time if you choose. For example, cook the chicken in the morning and then put the parmigiana together in the evening. Sprinkle salt and pepper on both sides of the chicken breasts then dip both sides of the breasts in the 1/4 cup of flour to coat the meat. In a heavy skillet heat the butter and olive oil on medium heat. Place the coated chicken breasts in the sizzling skillet. Sauté for 4 minutes and then flip the breasts. Sauté for another 5 minutes to finish cooking. Chicken will be firm to the touch and lightly browned on both sides.
 
To assemble the chicken casserole, preheat your oven to 350 degrees F and oil the bottom of a 13 x 9 baking pan. Spoon about 1/2 cup of tomato sauce evenly over the bottom of the pan and arrange chicken breasts in the sauce. Sprinkle 4 tablespoons of grated Parmesan cheese over the breasts and then spoon the rest of the tomato sauce over the chicken. Arrange the sliced mozzarella cheese over the whole casserole and sprinkle with 1/2 cup grated Parmesan cheese.
 
Cover the pan with foil and bake for about 20 to 30 minutes until everything is heated through and a little bubbly.

Those of us in charge of making dinner are always looking for new recipes to try. Monitor the new main dish recipes at Recipe River, a website committed to home cooking. http://recipes.falbepublishing.com/main_dish_recipes.html

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Quick and Easy Rabbit With a Mushroom and Mustard Sauce

Here in the United Kingdom, Rabbit is not as popular a meat as it is in other countries in Europe. Although traditionally it was the basis of good hearty country stews and casseroles. Rabbit has a very delicate flavour and is very low in fat compared to red meat but still contains high levels of iron. It's low fat content means that it is ideally cooked by either stewing or braising in wine or a good stock.

Ingredients

4 portions of rabbit - either wild or farmed

30 grams of dried Porcini mushrooms

250 grams of brown chestnut mushrooms

2 tablespoons of Dijon mustard

200 millilitres of chicken stock

100 millilitres of a medium white wine

2 tablespoons of extra virgin olive oil

2 cloves of garlic

1 tablespoon of freshly chopped curly leaved parsley

2 tablespoons of creme fraiche

400 grams of your favourite pasta - mine is tagliatelle

40 grams of butter

Method

Remove the skin from the rabbit portions and smear the Dijon mustard over the meat. Use a deep frying pan with a lid. Heat the oil in the pan and add the meat. Brown the meat on all sides and then remove from the pan.

Pre-soak the Porcini mushrooms in water for around 30 minutes and then drain. Slice the chestnut mushrooms and add them to the pan. Peel and crush the garlic and put into the pan with the mushrooms. Gently fry the chestnut mushrooms until golden but avoid burning the garlic or it will take on a bitter taste. Add the Porcini mushrooms along with the chicken stock and the white wine. Bring this to the boil and then add the rabbit portions back into the pan. Turn the heat down to a simmer and cook for 30 minutes or until the rabbit is thoroughly cooked. Add the creme fraiche at the end of the cooking time and whisk into the sauce.

Cook your pasta in plenty of boiling salted water for the recommended time or until softened but still slightly al dente. Drain the pasta but retain 2 tablespoons of the liquid. Put the pasta back into the saucepan it was cooked in and add those 2 tablespoons of the cooking liquid. Add the butter and toss the pasta around in the saucepan as the butter melts, so coating the pasta.

Serve the rabbit portions, one per person, on a bed of the pasta and spoon over the mushroom and mustard sauce. Sprinkle over with the freshly chopped curly leaved parsley.

Enjoy!

I have just had my kitchen totally refitted and used Mini Skip Hire to remove all the rubble from the building work.

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Easy and Inexpensive Casseroles For Picnics, Potlucks, Reunions, and Your Own Dinner Table

One of the most inexpensive ways to feed a family is to serve a casserole as the main dish. Casseroles are also easy to prepare as they don't take long to put together and you are free to continue with the other parts of the meal while they bake. But one of the best things is how tasty and nourishing they are. So whether you are looking for some quick, simple, and inexpensive meals for your family table or whether you need a dish for a potluck, family reunion, etc. go back to basics with these delicious casserole recipes.

The Green Bean and Burger Bake is sure to please the kids with it's sloppy Joe flavoring. You have meat, vegetables, and dairy in the form of cheese, all in this one dish. Add a salad, a favorite bread and just that easily you have a complete meal. For another, but different, easy casserole that should please the kids as well as your spouse. try the Simple Hamburger Hot Dish. Again, the meat ingredient is ground beef. With noodles, cheese, cream of mushroom soup, onion, etc., you can quickly have a tasty meal on the table that is both nutritious and pleasing. Add a green vegetable or carrots for color and extra vitamins, and you have another simple but delicious meal.

GREEN BEAN AND BURGER BAKE

1 lb ground beef
1 1/2 oz pkg sloppy Joe seasoning mix
1 cup water
6 oz can tomato paste
2 cans (16-oz each) French-style green beans, drained
1 jar (2 1/2-oz) sliced mushrooms, drained
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet; drain off all fat. Stir in the seasoning mix and water and cook until thickened. Add tomato paste. Cover the skillet, lower the heat to simmer and simmer for 10 minutes. Stir in the beans and mushrooms. Pour mixture into a lightly greased 2-quart casserole dish and top with the cheese. Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

Yield: 6 servings

SIMPLE HAMBURGER HOT DISH

This recipe is from a very old community cookbook.

1 pkg (8-oz) egg noodles
2 lbs ground beef
2 cans cream of mushroom soup, undiluted
1 med onion
8 slices cheese
salt and pepper to taste

Preheat oven to 300 degrees.

Cook noodles in salted boiling water, drain and rinse. Brown ground beef and onion together, season with salt and pepper. Mix noodles, meat, and soup together and put in a 9x13 lightly greased baking pan or dish. Lay the cheese over the top. Cover the pan with foil and bake 30 minutes at 300 degrees or until the cheese melts and the casserole is bubbly.

Serves 8 to 10.

Enjoy!

For more of Linda's old-fashion recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com.
For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

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Different Recipes For Delicious Casseroles

A casserole is one of the heartiest meals you can make. There are many ways you can make a casserole. Some of the best casseroles have beef, vegetables and potatoes. It is a good way to combine vegetables and meat to make the best casseroles.

1. Sweet potato and sausage is one of the best casseroles you can make at home. The ingredients for this recipe includes two cups of potatoes, one tablespoon of sugar, two tablespoons of margarine, one half teaspoon of salt, one pound of sausage the linked kind, three tablespoons of raisins, two tablespoons of water and one fourth cup of orange juice.

Cooking Procedure:

1. The first step in making one of the best casseroles recipes with sausages and potatoes is putting all the ingredients in one large pot. Then covering it and letting it simmer for eight minutes until everything gets cooked.
2. The next step is draining it and cooking it in a slow way until the sausages gets brown. Then add the mashed potatoes until it fills up one quart of the casserole.
Then put some sausage on top and pour some orange juice on it.
3. The last step is baking for thirty minutes for three hundred fifty degrees Fahrenheit.

2. Stuffing Chicken is one of the best casseroles recipes as well. The ingredients for this recipe included one cup of chicken (boiled), one can of corn Kernels, one cup of mix with herb seasonings, one half cup of minced onions, and one teaspoon of dried parsley. Other ingredients you need to put in a smaller bowl are one cup of milk, one egg, one half cup of mayonnaise. These ingredients should be mixed well. The things you will need are a big bowl and a pan (9 by 9 inches).

Cooking Procedure:

1. Put the mixture of the milk, egg and mayonnaise in the larger bowl. This is the stuffing which will be used after the next steps.
2. Combine all the ingredients and put in the pan then preheat the oven.
3. The next step is baking it for thirty minutes at three hundred degrees Fahrenheit.

3. Leftover Turkey Casserole Recipe - This is a good way of using your leftover turkey.
The ingredients for this recipe are one pack of bread stuffing, one can of sour cream, one can of sweetened milk, one can of cream of celery soup, one package of onion soup, one can of green beans and two cups of chopped meat of Turkey.

Cooking Procedure:

1. Prepare the stuffing as instructed by the package.
2. In another bowl mix the cream of mushroom soup, sour cream, onion soup and celery soup.
3. Put the green beans in a dish and layer the meat of turkey on it. Put the mixture as well as the stuffing.
4. The last step is baking it for thirty minutes until it turns brown.

Visit these sites if you want more information about best casseroles or how to carve fruit in particular.

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Mediterranean Roast Chicken Recipe - Tender Succulent Meat and Crispy Golden Skin

Here' a great Mediterranean Roast Chicken recipe that you can easily master at home. After a lot of trial and error we've finally managed to achieve a tender - succulent bird with crispy delicious skin. The secret is in the boiling water. But, read on, all will be revealed below. We stuff the Chicken with mountain rosemary and thyme - juicy lemons, garlic and chillies, seal it up and then, before we roast it, plunge it into a large pan of boiling water for five minutes. After that we let it dry for half an hour before painting it with olive oil and seasoning with salt and black pepper. Then we roast it and the result is: just about the best thing you ever tasted.

Ingredients

1 Whole Chicken of about 3lbs.
1 Lemon cut in four lengthways
2 large air-dried chillies (or any chillies will do).
6 Cloves of garlic (skin on and bashed).
1 Each - large sprig of rosemary and thyme
10 Medium potatoes.
8 Medium carrots.
Salt, black pepper, water and olive oil.

Method

Right - first peel the potatoes, scrape the carrots and leave to one side.
Put a large pan on the heat (big enough to take the whole chicken).
Now - season the chicken inside with salt and black pepper.
Stuff the cavity with your garlic, herbs lemon quarters (squeezing the juice inside the cavity first) and chillies.
Then close up the skin using a wooden skewer or a cocktail stick.
Now the exciting bit - plunge the bird into the boiling water - for five minutes - turning it over and over.
Let it dry - either by hanging from a hook or placing on some absorbent kitchen paper for 30 minutes
Meanwhile bring your potatoes to the boil and parboil for five minutes. Remove from the heat - drain and leave them covered in their pan.
Paint your bird with olive oil - season with salt and black pepper and place it in the oven on a large roasting tin at 350f/175c for thirty minutes.
Toss your potatoes in olive oil and add them and the carrots to the roasting tin.
Cook for a further 30 minutes -turning the vegetables once.
Add a little water if necessary and cook for a further 15 minutes.
Remove from the oven and arrange the chicken and vegetables on a serving dish.
Make the gravy by de-glazing the roasting tin with some water and thickening with a little slaked corn starch (Cornflour).

About the Author

David Lynn invites you to share some of his Great Mediterranean Recipes, gathered together at his home in Southern Spain and published on his website http://www.cutting-edge-mediterranean-recipes.com

David has lots of other Chicken Recipes including Pollo al Ajillo (Spanish Garlic Chicken), Chicken Saltimbocca, Spicy Mediterranean Chicken Wings and his own Mediterranean Chicken Recipe.

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Delicious Southern Italian Style Lasagna at Home

If you are looking for a delicious meal for your whole family that is also budget friendly, lasagna is the way to go. Easy to make, filling, and economical, this popular Italian dish is popular with almost everyone that loves Italian food.

Origins

Lasagna is a type of casserole that layers meat, sauce, and cheese. There are numerous variations, including some with spinach and others with white sauce. It was originally known by another name, but over time came to be known as lasagna after the special type of pan used to bake it. Versions of lasagna can be found all around the world. The Greeks make Pastitsio, a type of lasagna that includes large tubular noodles, ground meat, feta cheese, and cinnamon. In Poland there is Lazanki, which uses flat lasagna noodles, cabbage, and bacon.

The following recipe is the more traditional form of lasagna that most people are familiar with, the southern style lasagna. This means that it uses a tomato sauce, mozzarella, and ricotta cheese as part of the recipe.

What You Will Need

In order to prepare your lasagna, you will need to gather a few ingredients if you do not have them at home already. You will want:

o An 8 ounce box of lasagna noodles

o A 15 ounce can of crushed tomatoes

o A 28 ounce jar of pasta sauce, preferably one with a bold flavor, though any flavor will work

o One pound of Italian sausage

o 15 ounces of ricotta cheese

o 8 ounces of shredded mozzarella cheese

o 1 teaspoon of Italian seasoning

o ¼ teaspoon of garlic powder

o ¾ cup of dry red wine such as burgundy or cabernet

Preparing The Lasagna

Before you get started, you will want to preheat the oven to 350 degrees Fahrenheit. Next you will need to prepare the noodles. Fill a large pot with water and bring to a boil. Once water is boiling add the noodles and cook for about eight minutes. The noodles should still be slightly firm. Drain on a paper towel and return to the pan. Coat with a little olive oil and allow to cool. To make the sauce you will want to brown the sausage in a large skillet.

Once browned, add in the pasta sauce, crushed tomato, seasoning and garlic powder. Reduce the heat to low and add the red wine. Continue to cook and stir for another 10 to 15 minutes.

Once your sauce is made, you will have to assemble the lasagna. You will need a 13 x 9 pan. Ladle a quarter of the sauce into the bottom of the pan. Layer noodles on top, side by side. Ladle on another quarter of the sauce, and then sprinkle with a third of the mozzarella and a third of the ricotta cheeses. Repeat these steps twice to form the different layers, ending with a ricotta topping. Bake in the preheated oven for 45 minutes. Allow to set 10 minutes before cutting to serve. If you prefer, the lasagna can be frozen for up to 3 months and reheated as desired.

Anna Fiori writes food related articles for the Italian Traditional Food website at http://www.italiantraditionalfood.com

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Ground Meat Recipes My Family Loves

I am a ground meat lover. I love hamburgers, meatloaves and more. I do rotate between ground beef and ground turkey when I cook as my daughter prefers the poultry over the beef.

While I love to cook, I also like to prepare dinner in under an hour, eat and then have the rest of the evening to do the things I want to do.

I'd like to share three ground meat recipes with you, all that my family loves.

I remember having meatloaf as a child. It was one of my least favorite meals. Then about a year ago, my dad was in the hospital and the cafeteria served a turkey meatloaf. It was excellent. I knew I wanted to try and make this at home. What I ended up with was a Parmesan meatloaf that we loved. I do use ground turkey to make this, so it does come out very soft. Here is the ingredient list:

1/2 cup spaghetti sauce
1 pound ground turkey
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1/4 cup chopped onion
1 egg, beaten

Set aside 1/4 cup sauce and 1/4 cup cheese. Mix remaining ingredients together and form into loaf. Place into loaf pan and cover with remaining sauce and cheese. Bake at 375 degrees for 45 minutes.

I make this in just 10 minutes, then bake it for the 45 minutes. This dish is ready in under one hour.

We make our own quick and easy sloppy joes. My kids like ground beef mixed with barbeque sauce and served on a roll. I crumble the meat into a skillet and slow cook the beef. After draining the beef I add the barbeque sauce and simmer for ten minutes. When I make this for myself, I chop up some onion and garlic and saute that right in. We toast the buns, serve with a salad and this is a very quick and easy meal.

I happen to love Mexican food. We make a taco casserole that is very quick to prepare and quite tasty. Here's a list of the ingredients needed:

1 pound ground meat
1 cup Monterey jack cheese, shredded
1 cup Colby cheese, shredded
2 cups crushed tortilla chips
1 cup prepared salsa
1/2 cup mayonnaise
2 teaspoon chili powder
1 tomato, chopped
1 small can sliced black olives
2 cups shredded lettuce
1/2 avocado, sliced

Brown and drain ground meat. Add in the mayo, salsa, and chili powder. Mix well. Pour half the meat into a casserole dish. Place one cup of the chips on top and half of the two cheeses. Repeat these layers and bake for 20 minutes at 350 degrees. Cut into portions. Once on plate, add lettuce, tomato, olives and avocado on top.

We buy the multi packs of ground turkey at Costco. I'm a happy camper to have at least a few meals a week with ground beef/turkey.

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

Jerky is considered one of the first convenience foods in America. These nutritious dried meat strips sustained many a hungry cowboy and traveler on the plains of the western part of United States.

Dried chile flakes are the traditional seasoning for jerky. They not only flavor the meat, but also help preserve it, which the Indians discovered many years ago. Chiles contain an anti-oxident that prevents meat, and meat fat, from turning rancid as it is drying in the sun. The chiles also help in warding off insects and birds through the drying process.

Even today, along the Rio Grande River Valley of New Mexico, Pueblo Indians make venison jerky. The whole process matches the beginning of deer hunting season with the harvesting of red chiles in this region.

Making jerky, and in this case venison jerky, is a very simple process at home, using your oven to dry out the meat. Jerky can be enjoyed "as is" for a snack, or it can be served in a sauce or gravy like any dried beef.

Venison Jerky Recipe

Venison round steak, trimmed of fat, and cut in strips

Pure ground New Mexican hot red chile

Salt

For the most tender jerky, cut the venison strips across the grain of the meat. If you prefer chewy jerky that has to be torn or pulled (that's where the name "jerky" comes from), then cut the strips along the grain.

Generously sprinkle the meat strips with the ground chile and salt. The more salt used, the quicker the venison jerky will dry. Place the season strips of meat on the rack of a broiling pan, or any type of rack that will allow the circulation of air around the meat and the draining away of fat.

Set the oven at 150 degrees F., and place the pan of meat in. Prop open the oven door about 2 inches to let the juices evaporate. Dry in the oven for about 8 hours, or until the jerky reaches your desired dryness.

Store the jerky in a cool, dry place that allows for circulation. Because it is very difficult to get the meat completely dried, storing in an airtight container often causes it to mold. It can also be stored in the freezer for up to 3 months.

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Billy is also the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.

Spicy Cooking

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Elk Meat Recipes

Imagine the woods at five o'clock in the morning. The sun has yet to rise above the horizon and there is a slight chilly bite in the air. A hunter has been tracking wild elk for a couple days and now waits down wind and in a tree with rifle in hand. He sits motionless, his legs starting to cramp as they are wrapped around a limb twenty feet up. His patience is rewarded as a bull with a mighty rack comes into view. The hunter steadies his aim and with a shot that shatters the peace of the forest, the elk falls and the hunt comes to end. The hunter approaches the elk, pays his respects, and secures the elk for the trip back home. The meat has been cleaned and stored, and dinner time is approaching. Now what?

Elks can weigh upwards to seven-hundred pounds and stand around five feet at the shoulder. That's a big animal. When the trophy is secure and the pelt removed, there is still a lot of meat that must be dealt with. A true hunter only takes what he needs from nature, and next to that tradition is another: do not waste anything. Never take the life of an animal then leave it to rot. Well, I hope you have plenty of elk meat recipes, because that meat will last a while.

When people go shopping, they usually only pick up a few pounds of beef or chicken. With the meat of a seven-hundred pound animal cut up and put into storage, elk will be the central ingredient of dinner for weeks. Waste nothing, but after a month or two of nothing but cooked elk meat, dinner could get old pretty quick. Fortunately, elk is just a flexible meat when it comes to cooking. Stew, hamburgers, and stir-fly are some of the classic dishes that can be given a new taste with a bit of elk. Elk meat recipes can provide that invigorating change to dinner time staples.

Along with improving dinner, elk meat recipes are also healthier for your family. Elk meat is low in fat and a great source of vitamins B6, B12, and riboflavin which play important roles in energy metabolism. Elk provides a decent amount of potassium, protein, and a variety of minerals without going overboard in cholesterol. And remember, elk meat has zero carbohydrates. At one-hundred and thirty calories per four ounce serving, elk meat will not make you feel bad about indulging yourself.

Do not worry about fitting elk into your dinner rotation. Elk meat is easy to cook and behaves itself in the frying pan. Some wild animal meats burn too quickly or refuse to absorb the spices to enhance the flavor. Elk meat can be boiled, broil, fried, and deep-fried and come out retaining a taste as majestic as the elk truly is. Elk meat recipes might not take over your family's cookbook, but you no doubt start a new chapter just for elk.

Candis Reade is an accomplished niche website developer and author.

To learn more about Elk Meat Recipes [http://www.elkhuntingsite.info/elk-meat-recipes], please visit Elk Hunting Site [http://www.elkhuntingsite.info] for current articles and discussions.

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Meatloaf and Mac And Cheese

It's been a day that started out with the best of intentions. A day meant for cleaning, organizing, catching up on all those unfinished projects but instead you sat down, just for a minute, to watch a little TV and relax for a moment before getting started. Unfortunately for you and your to do list you stumble across a Planet of the Apes movie marathon. You can kiss the day good bye. Not only are you not going to get any of the chores done, you will not even bother to get out of your pajamas.

A day like this is perfect for a dinner like this one. The earthy mushroom aroma of the meatloaf and the warm nutty scent of the Mac n' Cheese filling your kitchen will make you seem like a hero, like you've worked on it all day. You'll be able to get this started just as you've finished your Escape From The Planet of The Apes and be done and ready to serve in time to catch the grand finale of the Battle for the Planet of the Apes. And some of that procrastination guilt will be alleviated by the praise and thanks you'll receive upon serving this moist, savory meatloaf along side this gooey Mac n' Cheese with its golden crunchy crust.

Meat loaf

Ingredients

8 oz ground pork
8 oz ground beef
2 large eggs
1 cup of Italian style bread crumbs
½ cup red wine, Madeira or port work best
1 tsp veal or beef demi glace (available at any gourmet grocer)
1 tsp butter
1 tbsp olive oil
2 cups mushrooms sliced

Spices
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley

1. Preheat oven 375 degrees
2. In a large bowl mix together by hand meat, spices, eggs, and breadcrumbs until a sticky texture is reached.
3. Heat olive oil in a large skillet on medium heat. Add mushrooms and cook until they lose most of their liquid and are reduced by half in size.
4. Add red wine. Simmer until alcohol smell is gone and sauce begins to thicken.
5. Add demi, stirring until evenly dissolved.
6. Add a pad of butter to finish sauce. Turn off heat and stir, evenly blending butter giving the sauce a shiny finish.
7. Place meatloaf mixture in a glass bread loaf pan. Pour mushroom sauce over top.
8. Cook for 60 minutes

Mac n' Cheese

8 oz uncooked rigatoni pasta
8 oz half and half
1 egg yolk
1 table spoon bread crumbs
¼ tsp nutmeg
Salt and pepper TT
8 oz Shredded Swiss cheese

1. Preheat oven to 375

2. Cook pasta until al dente. Strain pasta and rinse with cool water to prevent from cooking further. Toss with nutmeg, salt and pepper.

3. Coat a casserole dish with butter to give mac and cheese a golden crust

4. Place a layer of pasta in baking pan.

5. Add a layer of cheese.

6. Continue with alternating layers of pasta and cheese to the top of the baking pan ending with a layer of cheese.

7. Evenly sprinkle breadcrumbs over the top.

8. Bring half and half to a simmer in a small sauce pot.

9. Slowly whisk hot half and half into eggs just a little at a time as not to cook the eggs.

10. Pour this mixture over mac and cheese. This will hold everything together creating a casserole when baked.

11. Place mac and cheese on bottom rack of the oven to achieve a golden crunchy crust. Cook for 30-40 minutes or until top is golden.

If for some reason this doesn't all get finished tonight it can be stored easily in the refrigerator. Slice up the rest of the meat loaf and wrap each piece individually. This way it can be enjoyed as a sandwich later. It is just as good cold as it is warmed up. The mac n cheese is almost better the next day nuked in the microwave by itself or with a meatloaf sandwich.

Katherine Montalto
http://www.killmonkies.com
http://www.chef-katherine-m.com
info@killmonkies.com

Katherine Montalto is a trained chef. She graduated from the Illinois Institute of Art Chicago Culinary program. She has worked in high end catering, restaurants, and as a private chef.

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Simple Chicken Recipes

Chicken is the Worlds most popular meat and in this time consuming World we live in simplicity is key. So what better way to combine the two than some delicious chicken recipes that are simple to make. We all want to eat healthy, delicious meals but most of us think that healthy means time consuming and usually opt for a quick and easy ready meal or take away instead.

What we want, for ourselves and our kids, is the delicious home cooking that we had when we were kids. But we don't have the time to prepare these tasty dishes. A lot of home made food is now much simpler to make and these dishes are far healthier than what they were before. With chicken being so popular, even with fussy eaters, it tends to feature in a wide variety of recipes. It is also low cost and easy to prepare so is an ideal main ingredient for simplicity.

Chicken is the only meat my family seem to agree on so it makes a perfect choice as the main ingredient of many of my dishes. At one point searching the internet for delicious chicken recipies was overtaking the actual cooking of these recipies! In the end I just bought a cookery book based around chicken recipies, it was much easier. I have now spent hours perfecting my families favourite dishes and am always on the lookout for new and even more tast recipies.

An all time family favorite chicken recipe of mine is chicken casserole. Chicken casserole is simple to make but can sometimes be quite stodgy. This is quite a healthy version and serves 4, so if your family is bigger or smaller just adjust the quantities.

Chicken Casserole

Ingredients

* 1tbsp olive oil

* 1 onion, halved and finely sliced

* 2 carrots, peeled and thickly sliced

* 2 celery sticks, thickly sliced

* 605g pack chicken thigh fillets, without skin

* 1tbsp plain flour

* 500g new potatoes, quartered

* leaves from 2 rosemary and 2 thyme sprigs

* 600ml stock, made from a stock cube (or, for even more taste, follow the recipe for chicken stock)

* 2tbsp cornflour

* Crusty wholegrain or seeded bread to serve

Method

1. Preheat the oven to 180C/160C Fan/ Gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 minutes.

2. Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 minutes.

3. That's 45 minutes you have to yourself or to clean up a bit around the house ready for dinner!

4. Mix the cornflour with four tablespoons of water to make a paste. Stir into the casserole and cook for another 10 minutes. Serve with big hunks of bread.

Now hows that for simplicity - 4 simple steps (well 3 really)!

There are many other chicken recipes that can be easily simplified. What about this for a romantic Chicken Cacciatore meal for two.

Chicken Cacciatore

Ingredients

* 1 pound skinless, boneless chicken breasts

* 1/2 cup chopped onion

* 1 medium green pepper cut into strips

* 1 16oz. can of whole tomatoes

* 1 6oz. can of tomato sauce

* 1/2 teaspoon oregano

* 1/2 teaspoon basil

* 1 cup minute rice

* Cooking spray

Method

In a large saucepan, brown the chicken, onion, and pepper in some cooking spray, tossing occasionally for even cooking. Stir in tomatoes, sauce and seasonings. Bring to a boil. Stir in rice and cover. Reduce heat to low and simmer for 10 minutes.

It not only sounds romantic and upmarket but it only takes minutes to cook and it tastes delicious.

So with chicken being easy to prepare, tasty and low cost there is now the added simplicity that makes Chicken Recipes so delicious!

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Cast Iron Cookware - The Perfect Casserole Dish

For a long while I have been experimenting in my kitchen hoping to create the culinary classic cast iron casserole dish. My ability to cook isn't great; neither is my technical understanding of food and the intricate combinations. However, my desire and passion for cooking is immense and it is this enjoyment which drives me on to find new pastures in the culinary world.

My kitchen which is modest in size has friendly appeal and I believe lends itself to the discerning Cook. The kitchen area is populated with the basic cupboards, shelves and cooking implements. However, my pride and joy is the cast iron cookware pans, skillets, and casserole dishes which were presented to me as a gift a few years ago.

The wide range of cookware and cooking implements certainly does not make my ability any greater or more technical, yet with in reason, provides a basic belief and assistance which gives me hope. By this I mean that having the comfort of sound, well crafted cooking utensils, I am less likely to destroy a culinary creation. The whole heating process through enameled cookware offers even heat dispersion and distribution which aids the cooking process. In essence this means food preparation, particularly less tender cuts of meat can enjoy an even and slow cooking process which enhances their tenderness and succulence.

Recent creations have included beef stroganoff, Hungarian goulash, maple and sweet meat pie, Irish stew as well as a delicious Italian Bolognese. A very good tip which I have acquired from asking a Chef friend of mine is to ensure that the cookware casserole is well seasoned. Cast Iron cookware due to its very nature needs to be nurtured and delicately prepared as the enamel surface, once having the correct viscosity, embellishes the perfect non-stick cooking surface.

So understanding food isn't a necessity? Well, I have to admit it is become very much a basic requirement. Since I have begun to read around the subject, take advice my expertise has grown considerably. My confidence is unrecognisable and for the first time ever I have extended my skills to a new level of understanding. The introduction and incorporation of cast iron cookware has given my world of cooking a whole new dimension which when combined with my diligence has surpassed my every expectation.

In summary, I have experienced new emotions when cooking and I have witnessed some wonderful culinary creations relative to what I was producing previously for which I have immense pride. It is been a fabulous journey and I would endorse and encourage anyone reading this article to experience the same delightful images and messages. Cooking is as personal as your kitchen, so go and enjoy!

Come and check out the fabulous culinary delights using cast iron cookware

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Chicken Casserole Recipes - Amazingly Delicious!

These chicken casserole recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken casserole recipes:

>>Chicken Mac Casserole

~3 boned and skinned chicken breast halves cooked & cubed

~8 ozs elbow macaroni -- cooked and drained

~20 ozs frozen chopped broccoli -- cooked and drained

~8 ozs fat-free Sour Cream

~1 can reduced fat cream of chicken soup

~1 can cream of broccoli soup, condensed salt and pepper -- to taste

~2 c shredded low fat Cheddar Cheese

Cook chicken in boiling water. Remove chicken and cook macaroni in the Chicken cooking water; drain. Cook broccoli.

Mix sour cream and soups and then add chicken, macaroni, and broccoli. Pour all in a greased 9x13 pan. Top with cheeses. Bake at 350 for 45 minutes or until bubbly and heated through.

>>Chicken Enchilada Casserole

~3 tb Butter or margarine, melted

~1/2 c Chopped green bell pepper

~1 1/2 c Cubed cooked chicken beans

~2 c 15 oz ranch style

~1 c 4 oz green chilies, chopped

~12 ea 6 inch corn tortillas

~1 c Chopped onion

~1 ea Clove garlic, minced

~2 ts Flour

~1 1/2 c Chicken broth

~1 c Shredded Monterey jack

Sautee onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat.

Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through.

That's it for today! If you want more chicken casserole recipes just check below:

Clara McKenzie Shouts: "Oh My God! I Still Can't Believe What This Guy Is Doing! These Copycat Recipes Are Amazingly Delicious. He Must Be A Real Nut To Release These Restaurant Recipes To The Public. Hurry! Grab Your Copy Here: Secret Recipes

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Marinating Your Meat For Better Flavour

I agree that one of the best things about living in Australia is that you can come home and throw a couple of chops on the barbie and have a meal in very short time. However, with a little preparation a few hours ahead you can improve the flavour and texture of this meal ten-fold.

If you're a hard-core griller who's motto is catch it - kill it - grill it - eat it - I understand as I spent many years living by that approach as well.

One night I shared camp with an old prospector who had shot a kangaroo that morning and had been marinating a leg in a 50:50 mixture of vinegar and cheap red wine, with a lot of salt and pepper.

He then roasted it in an enormous camp oven and shared the meal with me. I couldn't believe the improvement of flavour over all the kangaroo I'd eaten before.

I was converted.

A good marinade contains flavorings, spices, herbs, and because a marinade is acidic, it unravels the proteins at the meat surface and carries the marinade flavors into meat.

Of course it can only travel so far, so marinating a thick roast will not get the added flavor you would get with a thin cut, but it is still beneficial.

There is a growing trend, coming out of the USA, to inject marinade into larger cuts of meat prior to BBQing.

Poultry and pork benefit more from injecting than beef and lamb does. Haven't tested it on kangaroo yet.

The injecting process is very simple. You need a special syringe that has holes in side of the needle to prevent clogging. You also need a liquid marinade to inject and then do so in several of the thickest, meaty parts of the cut that you are intending to cook. These marinade injectors are at most good kitchen equipment suppliers and many on-line stores.

OK, here are a few points about marinades that you need to know before you use them - nothing complex, more of a 'heads up';

Marinades typically contain some kind of oil and olive oil is my personal favorite. The oil serves to hold in moisture on meats and to reduce the moisture loss during cooking by healping seal the outside surface.

Cooking meats over a direct flame can result in heterocyclic amines (HCA)'s being created. These potentially cancer-causing agents can be reduced by, as much at 99% when foods are marinated in an acidic marinade, according to the American Cancer Research Institute.

However, the big health risk with marinades is when people take the meat out of the marinade, put it on the grill, and then use the remaining marinade as a baste. This can make you very sick as you are putting the bacteria from the raw meat (and all meat has them) onto the cooked meat.

To avoid the problem above, simply make a little extra marinade and put it aside, before you put the marinade on the meat. Then when you are cooking, use the marinade you kept aside as the baste. This way there is no cross-contamination.

As an extra safety measure, as soon the meat in on the barbecue, tip out the marinade that it was in - it's done it's job and is not really any good for anything else anyway.

Lastly, don't let food sit in marinades for too long. Meat marinated for too long can become soft and mushy, not something you would want to serve.

Nigel publishes a FREE monthly newsletter covering all aspects of BBQ equipment, techniques, tools and ingredients. You can subscribe at [http://www.bbq-down-under.com/bbq-newsletter.html]

Nigel Laubsch has been experimenting with BBQ cooking techniques for over 25 years. Much of his experience was gained travelling through Indonesia, Thailand, China and Fiji. He now enjoys showing others how to grow, use and appreciate chillies and in 2005 presented the world's first Chili Sauce Appreciation course at the University of Western Australia and has received rave reviews for the innovative content.

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Easy Hamburger Casserole and Meat Recipes You Don't Want to Miss

Easy Hamburger Casseroles and Meat recipes are easy to find and most of them require little time. It is sometimes hard to come home from a long day of work and cook a big meal for the whole family. Well, there are many meals that can help solve that problem for you and still have your family just as happy and satisfied as they would have been if you had gone all out. Here are a few recipes that require not much of your time to prepare.

1. Easy Hamburger Casserole

You will need the following for easy hamburger casseroles and meat recipes:

1 pound lean ground beef

½ cup of milk
1 can condensed cream of chicken soup- 10.75 ounce
1/4 cup ketchup
1 package of cream cheese- 8 ounce
1 can refrigerated biscuits- 12 ounce

You need to preheat your oven to about 375 degree F while you are mixing your ingredients. In a large skillet over medium-high heat, saute the ground beef for about six minutes or until brown. Drain grease and then set aside.
In a medium sized bowl, combine your soup, cream cheese, ketchup and your milk. Mix together and stir in ground beef.
Into a 9x 13 inch baking dish pour all your ingredients. Bake on 350 for 20 minutes. Take out your baking dish and place the biscuits on top. Cook for another 15 minutes or until biscuits are golden brown.

Another recipe you can try for easy hamburger casseroles and meat recipes is a quick but delicious meal. You can make this dish for any party of just when you want to have something simple for dinner. This one is called Game day jalapeno cheese dip.

You will need the following:

1 pound of ground beef
1 bulk spicy pork sausage
1 canned diced jalapeno peppers, drained- 4 ounce
2 pound American cheese, cut into 1 inch cubes
1 canned diced green chiles, drained- 4 ounce
1 canned tomato sauce- 15 ounce
1 canned tomato paste- 6 ounce

Brown your hamburger meat and sausage in a medium pan over medium-high heat and then drain. Stir in cheese cubes and reduce heat to about medium. Constantly stir until cheese is melted. Mix in the tomato paste, tomato sauce, jalapeno peppers and green chiles and stir make sure you stir well. Transfer into a crock pot and then serve.

These are two great easy hamburger casseroles and meat recipes you will definitely want to cook more than once. They are quick and easy for those days you are just too tired and don't feel like cooking a big meal. You will be surprised how your family will react to something so easy. They will not even be able to tell the difference and you can sit back and relax. Enjoy!

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UK Sunday Roast Recipe

A ritual that dates back to the industrial revolution, the Sunday roast is one of the United Kingdom's most storied and delicious of traditions. Consisting of a joint of roasted meat, roasted vegetables, and Yorkshire pudding, the Sunday roast is practice observed by almost every household in Britain and Ireland.

It is believed by many that this tradition began because a roast could be placed in the oven Sunday morning and would be finished cooking by the time the family returned home from church in the afternoon. This meal is usually enjoyed in the afternoon and is sometimes alternately referred to as Sunday Lunch and Sunday Joint (referring to a joint of meat).

Along with their choice of roast beef, lamb, or turkey; a variety of roast seasonal vegetables are also customarily served during a Sunday roast. Potatoes, carrots, peas, turnips, parsnips, cabbage, and broccoli are among many of the vegetables that are served either roasted or boiled.

Below is a recipe for a traditional Sunday roast, complete with roast beef, vegetables, and Yorkshire pudding. First you will need the following cookware and ingredients.

The Roast:

2 ½ pounds beef round roast
salt and pepper to taste
1 tablespoon butter
¼ cup water
¼ teaspoon dried sage
Dutch oven

First preheat the oven to 175 degrees C. Next season the roast with salt and pepper. Melt 2 tablespoons butter in a Dutch oven over medium heat. Brown the outside of the roast on all sides in the butter. Once browned, add ¼ cup of water to the pan, and sprinkle ¼ teaspoon of sage onto the roast. Place onion and garlic into the pan if you like and season with seasoning salt.

Next cover the pot, and place the roast in the oven for 1 to 2 hours, depending on how well done you prefer your meat. 1 hour will cook the roast rare and 2 hours will be well done. Remove the cooked roast from the oven and place it in a pan and keep it warm.

The Vegetables:

If you want roasted vegetables with your roast, cut peeled potatoes, carrots, onions, parsnips, and turnips into quarters, toss with a little vegetable oil, and add salt and pepper. After the roast has cooked for about 45 minutes, arrange the vegetables in a separate pan and let them cook until tender. They should be done about the same time as the roast.

Yorkshire Pudding:

1 ½ tablespoons butter
1 ½ tablespoons flour
¼ cup cold water
¼ teaspoon sage
Drippings from the Roast
Frying pan

Melt 1 ½ tablespoons of butter in a frying pan. Whisk flour with melted butter until its smooth. Remove the pan from the stove top and stir in ¼ cup cold water. Mix the ingredients until you have a paste. Return the pan to medium heat and season with sage. Mix in the drippings from the roasting pan and stir constantly until the gravy is thick. Lastly, pour the mix over the roast and vegetables.

Ken Fresno is an author that writes recipes and articles for Cookware Essentials.co.uk.

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Cheesy Tater Tot Casserole

Casseroles are a popular choice for dinner because they are generally quick and easy to make. Below is a recipe for tater tot casserole. This is an easy recipe that moms or dads can make after a hectic day at work. You can make this a leaner dish by substituting the ground beef for ground chicken or ground turkey. It also calls for cream of celery soup. You can also put two cans of cheese soup or any of your other favorite creamed soups.

Ingredients

2 lb ground beef

1 10.5 oz can of cream of celery soup (some brands may say 10 3/4 oz but it's okay)

1 10.5 oz can of cheese soup

2 tsp garlic powder

2 tsp onion powder

1 8 ounce package of cheddar cheese

1 14.5 ounce can of green beans

non stick cooking spray

1 regular package of tater tots

9x13 baking dish

Technique

Preheat oven to 450 degrees or according the directions on the package of tater tots.

1) Place ground beef in a skillet along with 1 tsp of garlic powder and 1 tsp onion powder for flavor. Brown hamburger and drain. (juices will run clear when hamburger is cooked)

2) Place ground beef in a mixing bowl along with the cheese soup, cream of celery soup, 1 tsp garlic powder, 1 tsp onion powder, can of green beans and 1/4 package of cheddar cheese. Mix well.

3) Spray baking dish. Take mixture and place in dish. Spread evenly.

4) Add tater tots to the top of mixture. Spray tater tots lightly with cooking spray to achieve a crispier taste.

5) Bake in oven 18-22 minutes or until tater tots are golden brown.

6) Remove from oven and sprinkle the remaining cheese on top. Put back in the oven and bake 5 minutes or until cheese is bubbly.

After you remove this from the oven, let it sit about 5 minutes before serving. This is a great dish to take to a family gathering or a pot luck. If served for dinner, it is best served with a side salad.

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Churrasco Barbecue - The Brazilian Meat Cooking Style of Choice

Often referred to as Brazilian, or Gaucho (Brazilian cowboy) style food, churrasco barbecue began as a method of rendering tough cuts of beef into more tender cuts.

A churrasco barbecue is a small brick fireplace about shoulder high. You build a small fire of wood charcoal (not the kind of charcoal you normally buy) under a rotisserie, with spits at various heights above the fire.

Churrascos are becoming very popular around the world, with restaurants(called churrascarias) and restaurant chains specializing in this style of cooking popping up everywhere. Homes everywhere are building churrascos into their outdoor kitchen and patio designs. Always popular in South America, this barbecue cooking style can be found throughout Asia, Europe, and North America.

In today's world, a churrasco barbecue works well with all store-bought cuts of meat, including the quality cuts, which end up very tender and juicy.

A churrasco cooks a little differently than the rotisserie over a grill that Westerners normally use. It has the added dimension of heat that radiates from the brick walls. This creates kind of an "oven effect", where the meat is being cooked on all sides at once. In other words, even the side of meat facing away from the fire is being cooked. This radiant heat helps seal in the juices evenly. Surprisingly, very little of the juices from the meat actually drip into the fire and coals.

How a modern churrasco is usually set up is to have the lower rotisserie spits rotate mechanically, while the upper ones are turned by hand. There are even inserts you can buy that are fit to slide into the churrasco opening.

Before cooking, the meat is usually seasoned with sea salt or garlic, and cooked slowly over the fire. Various marinades can also be used.

Beef is not the only cut of meat used in a churrasco barbecue. Pork, chicken, goat (cabrito), and sausage (linguica,a spicy Brazilian sausage), are all regularly used, and with excellent results. Very lean wild game works well also, since a churrasco helps keep in most of the fat and juices.

Unlike the barbecue grill normally used, a churrasco barbecue makes it possible to cook several large cuts of meat at once. This makes it perfect when cooking for a large number of people. Since it is such a slow cooking method, even the cook gets to relax and enjoy the party.

Accompaniments for the cooked meat include garlic sauce, limes, and olive oil. Chicken and pork tastes wonderful when drizzled with a little olive oil and a squeeze or two of lime juice. For churrasco barbecues, it's the simple ingredients that create the wonderful flavors.

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.
TexasBarbeques.com

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Low Calorie Five-Cheese Casserole

A nutritious recipe on five-cheese casserole which is easy to prepare and delicious.

1/2 pound lean ground beef **
1/2 pound ground turkey
1 onion, chopped
15 ounces tomato sauce
3/4 teaspoon each dried basil and oregano
1/4 teaspoon salt
1/2 cup 1-percent fat cottage cheese
2 ounces light cream cheese
1/4 cup light sour cream
1/2 cup plain low fat yogurt
1 tablespoon Parmesan cheese
8 ounces noodles, cooked
1/2 cup grated part-skim mozzarella cheese
1/4 cup grated sharp cheddar cheese

DIRECTIONS:

- Preheat oven to 350°F. Cook meat in nonstick skillet until browned (no fat needed for browning).
- Pour off any excess fat and rinse meat with warm water.
- Add onion and cook for 5 minutes.
- Stir in tomato sauce and seasonings.
- In a separate bowl blend together cottage cheese, cream cheese, sour cream, yogurt, and Parmesan cheese.
- Spray a 9 X 13-inch baking dish with no-stick vegetable oil cooking spray (instead of regular oil).
- Layer the baking dish with half the noodles, half the meat sauce, and all of the cheese mixture.
- Repeat with the rest of the noodles and sauce.
- Top with mozzarella and cheddar cheeses.
- Bake 30 minutes.
- This recipe yields six very large servings.

**: Try adding broccoli or any other vegetable to increase portion size and decrease calories (broccoli has only 25 calories pr half cup.)

This recipe was modified to lower the total calorie, without compensating on its taste. Healthy eating can also taste good.

Serves: 6, Serving size: 1 heaping cup

Sandy is a food lover who has been into the food business for more than 20 years. She shares her experience in cooking tips, recipes as well as a healthy cooking way.

She maintains her site at http://www.lowcarbdiabeticdiet.com.

Read her blog at http://www.lowcarbdiabeticdiet.com/blog.

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Soups, Types and Styles

Do you know the difference between

A Soup
A Casserole
A Stew
A Hot Beverage?

I define soup as a liquid food that has been prepared by boiling a combination of vegetables, meat, fish and seasoning

Soup is most often served as a starter as the first part of dinner, but depending on the type of soup, it is can also be the focal point of a dinner, being supplemented with bread or toast.

Soup is also used for medicinal purposes, as a way to provide a nutitional meal that is easy to digest.

Types of Soup

CLEAR SOUPS

Clear Soups are made from a carefully prepared stock, using either meat or vegetables to give it flavour. The main varities of clear soups are bouillon and consomme

THICK SOUPS

Thick soups are also made from stock but are thickened by the addition of milk or cream, vegetables, eggs, rice or grain. Thick soups can be quite similar to stews or casseoles, and can form the foundation of the meal.

BROTHS

Broths are made from a foundation of clear stock. Broths can be a thin soup, but more often they are made as a thick soup by using vegetables, rice or barley and are serveed as the substantail portion of a meal.

CREAM SOUPS

Cream soups like a Creamy Potato Soup Recipe, are smooth, tasting and highly nutritious. Generally to make a cream soup, the ingredients are blended after cooking and a small portion (a cup or so) of cream or milk is folded into the soup. I always take care when reheating a cream soup not to boil the soup.

BISQUES

Bisques are generally rich and thick, being made from game fish or shell fish (lobster, prawns or crab).

CHOWDERS

Often seafood forms the basis of chowders, and supplemented with vegetables and crackers or croutons.

PUREES

Purees are smooth coups, made by blending the ingredients after the cooking process has finished. A puree is not quite as thick as a cream soup

Soup is indeed a versatile form of nourishment and definitely deserves more accolades than is commonly given!

For Simple Soup Recipes like Creamy Potato Soup Recipe, visit The Soup Recipe Site

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Taco Casserole in the Crockpot

I happen to be a Mexican food lover. When I was a kid, my mom used to make taco casserole in the oven. Being a crockpot lover, I wanted to create this childhood recipe for the crockpot.

All of the recipes I found called for ground beef. I really prefer ground turkey so that's what I use. Start with one to one and a half pounds of ground meat. You can also try a combination of ground meats. The smaller the crockpot, the less meat you'll need. Grab a skillet large enough for the meat and some onions, pepper and garlic.

Brown the ground beef or turkey with one medium onion, chopped, one clove of garlic minced and a half cup of chopped green pepper. If you want to add a bit of red or yellow peppers for coloring, chop up a little bit of those too. Once the vegetables become transparent and the meat is cooked, drain the grease from the meat.

You can turn the heat off, but use your skillet as a mixing bowl. Add in one fifteen ounce can of tomato sauce, one teaspoon of chili powder and about 3 drops of Tabasco sauce. Depending on your taste, you can add more or less Tabasco sauce. I prefer my food a bit milder, so I use just enough for some flavor. Mix this all together.

Now it's time to begin putting it together in the crockpot. You'll be creating layers. Depending on the size of your crockpot, you'll have four to six layers. Start with a layer of meat mixture on the bottom. Next spread some frozen corn on top of the meat. If you only have canned corn, you can use that though I prefer the frozen variety. You'll use about one quarter cup of corn per layer. Your next layer will be canned chili with beans. You'll use a total of about two cans. But remember, you're using only a little bit on each layer. My daughter is not fond of beans, so we mix one can of chili with beans and one can of chili without beans. This makes the overall bean count less per serving. On top of this layer, you'll put nacho cheese tortilla strips. Finally, on top of that sprinkle grated cheese. I like both Mexican blend cheese and also grated cheddar. Place cover on crockpot and cook on low between six and eight hours. The larger crockpots will use more time than the smaller crockpots.

Once you serve this up, consider placing sliced olives, chives or slices of avocado on top.

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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A Simple Jewish Meal

Now that it is fall cooking is more of a production. Meals need to be hot to warm your family up after a long day in the cold. However, because you spend you day working and taking care of your family you may not always be in the mood to cook a large hot meal. Fortunately, a simple Jewish meal prepared with love can be just as satisfying as a gourmet meal that took hours to prepare.

The Main Course

When planning a simple meal you will want to start with the main course. Since you want to simplify the cooking process you will want to create a single dish that has all the food groups in its ingredients. Stews and casseroles are two dishes that help you to create well rounded meals in a single pot or dish.

Jewish cuisine is filled with traditional Jewish recipes for great casseroles, especially noodle casseroles. Noodle casseroles are easy to prepare, as they are what I like to call a dump and cook recipe. All you do is dump the ingredients into a casserole and pop it in the oven to cook. A basic noodle casserole, that is intended to be served as a main dish, will contain noodles, vegetables, a dairy base and some form of meat. For example, if you want to make a tuna noodle casserole you will need noodles, a can of tuna, cheese, milk, a bag of mixed vegetables and a basic rue made from butter and flour.

Another easy to make one pot meal is a stew. Stews work well for working Jewish parents as they can be started in a crock pot in the morning and left to cook safely in the crockpot through the day, and by the time that you get home form work/school, the stew is ready. To prepare a stew you will need brother (chicken, vegetable or beef), meat and vegetables. You will want to skin and cube your vegetables in large enough pieces so that they survive the long cooking time. If you have young children, you can cut down the vegetables when they are served to make them easier for them to eat.

Dessert

For an easy dessert there are several options that you can go with. You can prepare a cake mix and top it with berries or warmed fruit preserves, or you can simply serve a baked apple. Baked apples are a great and inexpensive dessert to make. All you have to do is to core your favorite type of apple, place it in a cake pan filled with about a half inch of water, sprinkle the apples with a tablespoon of sugar and a tablespoon of cinnamon and bake at 350 degrees until soft. When you serve the apply sprinkle with a little more sugar and cinnamon.

Enjoy new Jewish recipes this week!

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Mashed Potato Casserole - French Style Comfort Food

In France, this mashed potato casserole gets the fancy name of Hachis Parmentier. It's a quick and easy dinner to prepare, yet still very typically French. And since it's French, it comes with a wonderful story that you can entertain your family with at the dinner table.

Introducing Monsieur Parmentier

Antoine Parmentier was a Frenchman that lived during the 18th and early 19th century. A pharmacist by training, he spent many years serving in the Seven Year War, and was imprisoned in Germany. It was during this incarceration that he discovered the nutritional virtues of the potato. (The tuber had previously been brought to Europe from South America, but had spent several hundred years languishing in the vegetable garden, disdained by the people and even prohibited by the government.) When he returned from the war, it was to a nation that was starving.

It was Parmentier who saw in the humble potato the solution to France's hunger problems. Through a long and genius marketing campaign, Parmentier single handedly changed the French peoples' ideas about the potato, turning it into a significant food source for the starving population. Parmentier courted the French king, Louis XVI, in his efforts and even got the wife of the king, Marie Antoinette, to wear potato flowers in her hair. Parmentier was a brilliant scientist who spent his life working to improve the food quality of his nation and it is most appropriate that his name is synonymous with potatoes in French cooking.

Onto the Mashed Potato Casserole Recipe

For this recipe I recommend you use instant mashed potatoes, because that's what makes mashed potato casserole so quick and easy to prepare. Do use a high quality instant mashed potato however -- all it should have in it is potatoes. Read your labels.

The recipe here is for a fairly typical French version of Hachis Parmentier, but feel free to change the vegetables, seasoning, and even the meat in this recipe. Hachis Parmentier is extremely versatile.

Mashed Potato Casserole

2 onions, chopped 3 garlic cloves, minced or pressed 1 tablespoon butter 2 tablespoons olive oil 3 tomatoes, chopped 1 1/2 pounds lean ground beef 1 tablespoon Herbs de Provence or other herbs salt and pepper (to your taste) 1 egg yolk 2 tablespoons Parmesan cheese 4 - 5 cups mashed potatoes (instant is fine) 3/4 cup grated cheese (gruyère, emmental, or swiss)

In a large frying pan, cook the onions and garlic in the butter and olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt and pepper. Cook until the meat is browned thoroughly. Turn off heat and add egg yolk and Parmesan cheese, stirring to mix completely.

Spread the meat in the bottom of an lightly oiled oven proof dish (a 13 X 9 inch Pyrex dish would be perfect for the amount given in this recipe). Spread the potatoes on top of this and finish by sprinkling grated cheese on top.

Brown in 400° F oven for 15 to 20 minutes.

Makes 8 servings.

Do you love French food and culture? Subscribe to La Marmite and receive monthly recipes, cultural tidbits, and tips for entertaining in a French style. La Marmite is written by Kim Steele, creator of Easy French Food, dedicated to helping you add a French touch to your table and home. Learn more here: http://www.easy-french-food.com/la-marmite.html

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How to Cook Port Roast

One of the special and tasty wine sauces that are offered with roasted dishes, port is commonly a red wine with a sweet taste. This sauce is commonly produced from South Africa, Canada, Australia and Argentina. To prepare a satisfying and mouthwatering dish and to know how to cook port roast, below are the easy-to-prepare recipes that you can serve in any occasion for your relatives and friends.

Pot Roast with Port and Mushrooms

The main ingredients in this simple but delicious recipe are two pounds pot roast, a cup of port and ½ pound mushrooms. Other ingredients that can be used to enhance the taste of the viand are two tablespoons olive oil, a cup of beef stock, three garlic cloves, two tablespoons melted butter, ¼ teaspoon salt, two tablespoons flour as well as ¼ teaspoon pepper.

Wash the meat and season with pepper and salt. Preheat oven to 300 degrees Fahrenheit and roast the meat for one and a half hour to two hours. While the meat is inside the oven, place a casserole over medium heat. Pour the olive oil in the casserole and heat for a minute. Add the beef stock as well as the wine and wait for the mixture to boil. Get a small bowl. Put the flour and melted butter in the bowl. Stir the wine mixture and add the melted butter and flour. Cover the casserole and cook for 30 minutes. Add the garlic and mushrooms. Cook over low fire for 15 minutes to 20 minutes. Transfer the roasted meat in a clean plate and slice. Pour the sauce over the meat and serve with steamed asparagus or buttered corn and carrots.

Port Glazed Pork Roast

This tasty dish contains five pounds shoulder pork roast bone, ½ cup port sauce as well as ½ cup brown sugar. In addition to these ingredients, the recipe needs ½ teaspoon pepper and ½ teaspoon salt. Slice the meat and arrange in a baking pan. Preheat the oven to 325 degrees Fahrenheit. Place the baking pan inside the oven and cook for two hours for well done. While baking the meat, place a saucepan on a stove. Pour the sauce in the saucepan and add the sugar. Heat the mixture and stir constantly. When the meat is done, arrange in the plate and pour the sauce over the roasted pork. Serve with a cup of rice or any side dish such as mashed potato. Serves three to four individuals.

Please click these links if you want to know more about how to cook port roast or how to cook port roast in general.

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An Easy Cheesy Chicken Casserole The Kids Will Love

Chicken and cheese are two great ingredients to use in casseroles as they combine together perfectly to create a variety of tasty flavors that everyone in the family will love. Perhaps one of the very best things about casseroles in general is that there are so many different recipes to try that you could make one every single night and still never have the same thing twice for dinner.

Whether it is a family dinner, a special occasion, potluck dinner, party, or, holiday, you cannot go wrong with a casserole. Casseroles are incredibly versatile and you can experiment with a variety of ingredients to suit your tastes. In addition, they are also the perfect solution for making use of leftovers making them inexpensive choices for dinner.

Chicken is one of the most commonly used ingredients in casseroles and it can be paired with all types of cheeses, vegetables, pasta, potatoes, and rice. Some fillers that are ideal for chicken casseroles include mashed potatoes or potatoes sliced or cut into cubes, white or brown rice, either boiled or fried, cooked pasta, and all kinds of vegetables such as onions, mushrooms, cauliflower, broccoli, corn, peas, and carrots, just to name a few. Also, use spices such as salt, pepper, garlic powder or salt, oregano, rosemary, and thyme.

Other than canned chicken, the easiest type to use in casseroles is boiled chicken that is deboned and cut into pieces or boneless chicken breasts also cut into bite sized pieces. You may want to cut down the cooking time of your casserole if you have boiled or fried the chicken first to avoid overcooking.

You can also omit the vegetables and include potatoes or rice along with your favorite cheeses. Also, add soups such as cream of celery, chicken, or mushroom or chicken stock, broth, or bullion. Without any vegetables for the kids to balk at they are sure to enjoy a cheesy chicken casserole served alone or along with a salad.

Easy Cheesy Chicken Casserole Recipe

What You Need

4 boneless, skinless chicken breasts, cooked

Salt and pepper to taste

1-1/2 cans condensed cream of chicken soup

1-1/2 cans condensed cream of mushroom soup

16 ounce container sour cream

16 ounces cheddar cheese, cubed or shredded

1 cup butter

2 cups corn flakes or buttery round crackers, crushed

How to Make It

Preheat the oven to 350 degrees Fahrenheit.

Boil or bake the chicken breasts and then cut the meat into small pieces. Place the chicken in a 9 x 13 glass baking dish and sprinkle with salt and pepper to taste.

In a large mixing bowl, mix the soups and the sour cream together then pour over the pieces of chicken. Add the cubes or shredded cheddar cheese and distribute the cup of butter around the casserole evenly. Sprinkle the crushed corn flakes or crackers on top of the casserole and bake for 30 minutes or until the cheese is completely melted.

Serves 4 to 6.

Choose a baked chicken rice recipe anytime you want to enjoy the delicious combination of these two favorite food staples. Chicken and rice can be made with so many different types of cheeses and spices and served alone or with salad. Chicken cordon bleu is yet another incredibly tasty combination of ingredients that creates a gourmet tasting meal everyone is sure to ask for over and over again.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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