Cooking Beef Casserole in a Crockpot

There are various ways to cook beef but crockpot cooking brings out the juiciness and flavor of beef really well. You can cook the toughest beef cuts in a slow cooker and it will come out succulent and delicious because of the moist, slow cooking method.

One of the most popular slow cooker recipes of all time is beef casserole. This is such a simple dish but there are so many different ingredients you can choose from. Classic ingredients include potatoes, onion and carrot but you can also use other vegetables such as zucchini, yam, rutabaga, broccoli and more, depending on what you have to use up and what flavor you are aiming for.

Why We Love Casseroles

Casserole recipes are simple to make and satisfying to eat. Not only can you add any meat, vegetables and flavors you like but you can choose from thick and rich casseroles to thin, watery ones.

Serve either of these over a mound of mashed potatoes or rice and you have a rich, filling and truly delicious dinner. The crockpot could have been invented solely for making casseroles because they come out so incredibly well.

You can make beef casserole, chicken casserole, pork casserole or even fish casserole in a slow cooker and the ingredients will merge their flavors in the same way, resulting in a flavorful dish which everyone will be impressed with. A lot of crockpot casserole recipes also freeze well so you can make a huge casserole and freeze half for another occasion.

Recipe for German Beef Casserole

This delicious crockpot recipe is easy to make and combines beef with carrots and an assortment of spices and flavorings including molasses, tomatoes, sherry and ginger. This is a rich and tasty dish and a real winter warmer of a meal. Serve this German style beef casserole with bread for mopping up the wonderful juices.

You will find that the sherry and ginger add a special elegance to this beef casserole. Some beef casserole recipes feature beer or red wine to enhance the beef flavor but the sherry also goes well. The ginger lends the dish a trace of oriental flavor without detracting from the European influence.

This is a really special recipe. If you like, you can omit the potato and serve it with some mashed potatoes on the side instead. Of course you will have to make those on the stove.

What you will need:

1 1/2 lbs beef chuck
2 cups carrots, sliced thinly
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 cup water
1/4 cup dark molasses
16 oz can diced tomatoes in juice
2 tablespoons flour
1/4 cup sherry
1 potato, chopped
1/2 teaspoon ground ginger

How to make it:

Cut the beef into two inch cubes and add it to the crockpot. Sprinkle the ginger, pepper, salt and garlic powder on top, then add the rest of the ingredients and stir briefly. Cover the slow cooker and cook for six to eight hours on low. Stir and serve hot.

Beef cooks so nicely in a slow cooker and one of the best crockpot recipes of all time has to be beef casserole. Leave this delicious meal simmering away in the slow cooker all day and you will get home to a kitchen that smells amazing and a meal which is all ready to serve.

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Casseroles - The Perfect Comfort Food!

What is it about comfort food?

We all need a bit of comfort food when we're cold, tired, stressed, down in the dumps and good old home cooking fits the bill every time. In times gone by, a casserole would consist of any food that was available, cuts of meat, whatever vegetables were in season and in colder countries potatoes were always included in the cooking pot because, as they take longer to digest they keep the body warmer for longer.

Meat Casseroles

There is NOTHING easier to cook than a casserole, basically, you just throw everything into the cooking pot and season!

The word "casserole" actually originates from the French term for the deep, oven-ready dish it is cooked in. Although this type of meal is now popular throughout the world, it was not publicized until the 18th century, when the term was printed in an English cookbook.

Casserole recipes come in many different forms and you have many choices available to you and these days many casserole recipes have low fat ingredients as a matter of course. One of the most popular casserole recipes are green bean casseroles. The green bean casserole is a kind of vegetable dish that offers a lot of flavor and is perfect either as a side dish or a full vegetarian casserole option. The tuna casserole is a modern classic that never goes out of style. This inexpensive dish typically consists of a cream base, with tuna, of course. Some people like to add rice to their meal while others prefer the traditional pasta version.

Either way, these casserole recipes are winners each and every time. The traditional meat-and-potatoes person might prefer something meatier. Shepherd's pie is among the most popular casserole recipes and you might be surprised to discover that this dish was traditionally made with lamb and not with beef as is most common today.

There are few meals that have stood the test of time. Casserole recipes are always popular at a family get-together. As well as being perfect for large gatherings or special occasions they are so easy to make that they are also suitable for every day meals, especially traditional comfort food casseroles such as a Tater Tot Casserole.

Once prepared, casseroles are easy to transport or store and most recipes can be frozen for up to two months without losing their flavor or nutritional value. To prepare for future meals, another good idea is to freeze the casserole prior to baking it and then all you have to do is to defrost it and pop it in the oven when you are ready.

I always make really large cooked casseroles because they are so easy to reheat by simply returning them to an oven on a low temperature.

Our particular family favourite is a Mexican enchilada casserole that is guaranteed to put the 'Fiesta Feel' into your cooking!

Casseroles - The Perfect Comfort Food!

Alex Dalgettty is an active NLP practitioner, hypnotherapist and 12 handicap golfer.

She is a successful writer on topics concerning the mental side of the golf game and has many articles posted on journals, websites, blogs and article directories.

She is currently rediscovering her love of cooking by developing recipe blogs and sharing celebrity chef recipes using video instruction and photos.

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Picking the Best Cut of Meat for Your Pot Roast

The piece of meat you purchase to use in your pot roast may be as crucial to the outcome of the dish as the recipe and cook time. Knowing where the different cuts of beef come from and what makes them distinct in quality and flavor will help you choose the best recipe and cook time for your meal. Some factors a good cook will consider with each recipe are whether or not to cook with the bone in or out, and how much fat is on the meat. You will need to understand what makes each cut of beef special to help you create a flavorful and tender roast.

The most common and traditional cut of beef used in roast come from the chuck. This part of the animal contains a good amount of fat, has good texture, and rich flavor. Pot roast made from the chuck stays moist and doesn't get stringy.

The chuck includes the entire shoulder of the cow and is separated into three areas: the arm, the blade, and neck. Arm roast may include a round bone from the leg, but you can also get them boneless sold as boneless arm shoulder roast. Many muscles make up the blade section and some are tender enough to be used as steak. Blade roast is the most popular for bone-in pot roast often this roast is called 7-bone pot roast because the bone resembles the number 7.

You can find boneless pieces of the chuck being sold as flat chunks of beef or already rolled and tied. These pieces of meat make wonderful pot roast and you can find them under names like Chuck-Eye Roast, Boneless Chuck Roast, Shoulder Roast, Mock tender, Flat-Iron Roast, and Cross Rib Roast. All of these come from the chuck and will make incredible pot roast. Just be sure to pick the right size for your cooking vessel.

You can also you Brisket for a pot roast. This piece of meat comes from below the shoulder and will make an excellent roast if you leave a little fat attached. You can either purchase brisket whole or buy it in sections. The leaner section is known as the Flat or Brisket First Cut. However, the best cut for a roast is the Brisket Front Cut which is a fattier section.

Some cooks love to use bottom round for their pot roast. This cut of meat is a boneless muscle from the back leg. Many cooks claim that this cut of beef does not contain enough fat to make a delicious moist and juicy roast. If you choose to cook a pot roast form the round you should look for a rump roast which contains more fat than the bottom round.

A lot of cooks claim that leaving the bone in the roast give it more flavor, while others claim that it will just slow down the cooking process. However everyone agrees that you can't rush a good pot roast and you should let it simmer for hours on a low heat. The long, low heat breaks down tough connective tissue and loosens marbled fat which adds flavor and keeps the meat moist.

To find great roast recipes visit Roast Recipes

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Adapting Chicken Recipes for Family Meals

When you and your family are craving something delicious and nutritious, no other meat has quite the good taste and versatility as chicken dishes do. In fact, chicken is one of the most popular types of meat to eat worldwide. The proof of this is in the various types of mouthwatering recipes you can find for chicken no matter what country or culture you may be visiting. The reason for this is that people have been adapting chicken recipes for family meals for countless generations all over the world.

A Moist and Tender Meal

Meat Casseroles

When you want a moist and tender meal, chicken is always the best choice of meat. It is useful for including in all sorts of dishes from stocks, stews, soups and casseroles to dishes that are fried, broiled, poached, boiled, smoked, or grilled. It makes a wonderful and nutritious addition to salads and stir-fry recipes. It is easy to see why chicken dishes are so very popular at mealtime; you can save money as well as provide your family with a hot tempting comfort food.

Creative Cooking

Experiment with various types of seasonings, spices and herbs as well as sauces and rubs while making chicken dishes. Since chicken is not overly powerful in its taste, you can add so many different types of ingredients and seasonings to improve and enhance its flavor.

You can add various other ingredients such as vegetables and in some cases even fruits to the recipe. Adding different items not only helps to enhance the flavor of your meals; they also add some much needed color to an otherwise bland colored meat. Adding a bit of color to your meals helps to create a more tempting presentation as well as including other vitamins and minerals to your diet.

How to Find Recipes to Adapt to suit different Appetites

While searching for good ideas for adapting recipes to suit your tastes or the occasion, consider the sensations of your favorite restaurant meals, searching through magazine recipes or cookbooks. If you are like many other individuals or families you will search through the food stuff you have available by looking to see what may be in the cupboard, refrigerator, or freezer.

You can change recipes up while preparing them, or even combine the various elements of more than one recipe. Another tasty idea may be creating your own adaptation of the recipe by exchanging the main ingredient for another main ingredient. Once you become familiar with cooking chicken, let your imagination lead you while you are preparing a home-cooked meal.

Home-cooked Meals and Family Traditions

Home-cooked meals are some of the most memorable meals, especially those that are the favorites. When you take the time to adapt recipes to suit your sense of taste and craving remember to write it down so you can recreate the meal again. It is possible that one of the dishes you create by experimenting will turn into a family tradition at mealtime.

Adapting Chicken Recipes for Family Meals

When you want to save money and feed a family or even make and store individual meals, consider using the best grilled chicken recipes. They are easy to adapt when you allow your own sense of tastes and creativity to guide you. For instance, you and your family may like trying a baked chicken rice recipe, since they are so easily adaptable and delicious.

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

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Country Rib and Vegetable Dinner

There is nothing quite like being able to come home to a warm, home cooked meal on a cold night, or if you ask your family, any night! The great thing about this recipe is the ability to create it how you like it. Experiment with your favorite vegetables and you can make it different every time! The apple cider adds a lot of flavor both to the ribs themselves and to the various vegetables. To add some color to the dish, throw in some green peas about five minutes before the dish is done. What are you waiting for? Pull out your apron and get cooking!

Country Rib & Vegetable Dinner

Ingredients:(3)lbs pork ribs, cut from loin, or country-style ribs(1/4) cup all-purpose flour(2) Tbsp. vegetable oil(1) cup apple cider(2) tsp. salt(1/2) tsp. black pepper(1) lb. small red potates(1) lb carrots, cut into 2-inch length(4) small white whole onions peeled(1) small head of cabbage, wedged(1/2) cup chopped fresh parsleyDirections:

Preheat oven to 350 degrees.
Put the ribs into a large bowl and cover with flour, coating all sides well. Heat the oil in an ovenproof casserole dish. Brown meat on all sides over medium heat. Sprinkle with leftover flour. Add apple cider, salt, and black pepper and heat to boiling, stirring often. Cover and bake for 30 minutes. After 30 mins, add the potatoes, carrots and onions. Cover and bake another 30 minutes. Add the cabbage and bake 30 more minutes, covered, or until the meat and vegetables are tender. Serve immediately and sprinkle with parsley for a bit of color!

This recipe serves 4. For 8 servings, double the ingredients and use a 6-8 quart casserole dish.

About the Author Terri Oh is a mother and grandmother who spends her free time trying to come up with ways to make the old look new, and the boring look fresh and fun again! More recipes can be found on her website at http://Gotter-Done.com

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A Dad's Super Quick, Easy, Inexpensive, and Healthy Chicken Casserole

I love to cook. Some of my fondest memories are when I was a boy watching my mom cook in our kitchen. She made delicious meals. She made delicious casseroles.

If you're a busy parent like me, preparing healthy meals, with limited time, can be challenging. Preparing a tasty casserole is ideal.

Meat Casseroles

The following is quick, inexpensive, and healthy recipe.

Shopping for the ingredients...

In my household, we're big on chicken. We love chicken. While grocery shopping, I'll pick up a fresh, pre-cooked chicken from the deli. They usually run around .99 and for the purpose of this recipe, I'll use only half of the chicken.

Next, I'll swing past the pasta and spaghetti sauce isle. There I'll pick up a box (16 oz.) of pasta. My wife and I have two little girls - ages 3 and 6. I'll usually pick a type of pasta that's "fun" for the kids to eat - funny shapes or designs. This will run me around .

After the pasta, I'll move over to the next aisle and pick up three cans of cream soup. I usually choose two cans of cream of chicken or cream of mushroom and a single can of cheddar cheese soup - for recipes. These three cans will run me around .50.

Next stop: Beans and veggies. I like Black beans. They're super good for you, lots of fiber, protein, antioxidants and low in calories, and my kids like them. I'll pick up one can for 79 cents. Veggies: I'll pick up a 16 oz. bag of frozen broccoli florets, or mixed veggies - carrots, corn, beans, peas, Lima beans. My daughters love both types. I'm VERY lucky! Either bag will cost me 99 cents.

Last stop: CHEESE (In case you didn't notice, I like cheese). For my casserole recipe, I'll pick up an 8 oz. bag of shredded cheddar cheese. The cheddar gives the dish extra flavor. The cheese will run me .69.

We're done at the grocery store!

Making the dish...

Step 1) I'll remove the meat from half of the chicken, cutting it up into small pieces and placing it aside. Pre-heat oven - 350 degrees.

Step 2) In a 13 by 9 inch glass Pyrex dish I'll mix (evenly distribute) all of the following ingredients:

- Pasta (non cooked)
- Black beans (include bean water from can)
- Veggies
- chicken pieces
- Three cans of soup
- Cheddar cheese
- Season with Mrs. Dash or salt and pepper

Step 3) Thoroughly mix all ingredients well.

Step 4) Lightly drizzle 1/4 cup of water or skim milk over the top of the mixture (this will assist with cooking the pasta when in the oven)

Step 5) Wrap glass dish with tin foil.

Step 6) Place in pre-heated oven for 30 minutes. Take out. Stir mixture well. Return to oven for another 30 minutes at same temperature.

Step 7) Remove from oven. Let cool for 10 or 15 minutes (remember, I have two little angels), and serve.

I ALWAYS cook with the intention of having "leftovers". Typically, there's half of the casserole left. So, this meal will serve a family of 4, provide leftovers, and will cost around .

Note: To add extra zest or flavor, feel free to add and/or substitute with the following ingredients:

Tuna
Ground Turkey or chicken
Monterey Jack cheese
Parmesan cheese sprinkled on top
Velveeta cheese

Hope you enjoy this as much as my family does!

A Dad's Super Quick, Easy, Inexpensive, and Healthy Chicken Casserole

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Greek Food and It's Meaning

The Greek diet is one that is bursting with fresh flavors and excellent nutrition. With a cuisine consisting of fresh vegetables, a wide variety of meats such as lamb, chicken and pork, the Greek diet is known for being one of the healthiest across the world. The fantastic use of herbs and spices gives Greek food distinct flavors, of which are heightened with the liberal use of olives, lemons and garlic which are used frequently within many traditional and family recipes. Renowned for being lovers of family celebrations, food is a huge part of any special occasion and religious holiday where bright, aromatic foods and delicious, flowing wine are welcomed and enjoyed by all.

Within the Greek culture, the Easter holiday begins on the first day of Lent which is when the Greek community prepares for the resurrection of Christ by cleaning their bodies. The foods which are eaten during this time include the word 'nistisma' to symbolize that it does not contain any restricted foods. Traditional foods eaten during this religious holiday are Tsoureki, traditional Easter bread which possess a slightly sweet taste and Greek Easter cookies which are made to share with loved ones and visitors within the home. Easter Sunday is a well celebrated day during which Easter soup called Mayerista is enjoyed, made with lamb organs and elegant seasoning. Desserts and sweets are thoroughly enjoyed within the Greek cuisine and along with Easter, Christmas heavily involves a variety of Greek cookies such as Melomakarona which is cookies topped with honey and walnuts.

Greek recipes will frequently include some of their most loved ingredients which not only stick to ancient recipes, but also help to create the delicious flavors associated with Greek food. Filo dough is commonly used within baking and is a common ingredient within many Greek dishes. Used for recipes such as Spanakopita (spinach pie) and the sweet desert Baklava, filo dough is an ultra thin, flaky pastry which is also used within many appetizers and side dishes. Pita bread is also used within many Greek meals as it is so versatile, used for a variety of Greek-style sandwiches and as a side for many main meals. Pita breads are commonly used with dips such as yoghurt and cucumber or olive oil and lemon juice and due to their versatility; they can be used as part of a main meal or a quick snack. A vast majority of Greek meals incorporate lemons and olives, with olive oil being a primary ingredient within dishes from salads to main dishes and dipping sauces. The frequent use of lemons within dishes helps to create the zesty, fresh flavor common within Greek dishes.

The favored meat within many Greek homes is lamb which is usually spit-roasted and used for a multitude of meals from casseroles to Greek-style sandwiches and wraps. A common meal within many Greek homes and restaurants is Souvlaki which combines chicken, pork, beef or fish with a mixture of vegetables and is likened to the skewered meat kebab recognized in other cultures. Greek main meals incorporate a chosen meat with a wide range of fresh vegetables, such as Moussaka which is a popular casserole style dish consisting of eggplant, tomatoes, peppers, onions and in some cases, a type of meat although it can also be enjoyed as a vegetarian meal. Greek meals combine a number of vegetables but depending on which vegetables are in season will determine those which are used within each recipe. In the summer time, many favored Greek dishes will be accompanied by delicious fresh salads such as the infamous Greek salad. This dish combines olives, tomatoes and feta cheese with lashings of olive oil and seasonings although some Greek salads may also include nuts as a form of garnish.

Greek food is not only healthy and nutritious, but is flavorsome, fun, bright and aromatic. Combining the fundamentals of what makes a great meal and adding elegant touches of spices, herbs and care, Greek cuisine is not only a way in which to celebrate food itself, but also a way in which we can understand more about the Greek culture and how mush of the food we know and love has derived from the Greeks themselves.

Nick Kringas is part owner of Niko's Greek Taverna. Although there are many Restaurants in Westchester, NY, Niko's is the only authentic Greek Restaurant around. You may also want to see the Westchester Restaurant Menu.

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Ground Beef Casserole Recipes - How to Make Them Healthier

Ground beef casserole recipes are popular. Why? It's because they're easy to make, usually only dirty one casserole dish, are tasty, filling, and nutritious. Some can even be made in a crock pot. That's convenient!

Ground beef casserole recipes are some of the best ways of feeding your family if you have a busy life. Casseroles make an elegant presentation when paired with raw vegetable recipes in the same meal. And that's the secret to making these types of recipes into good healthy foods for your loved ones.

Meat Casseroles

Many of the ground beef casserole recipes concentrate on being good cheap food to feed a hungry family as inexpensively as possible. It's a noble idea but the reality of the situation is that you must transform these recipes using inexpensive ingredients into good health foods. Otherwise, you will be feeding your loved ones foods that are not good for them. That's not a good idea.

You do not want to feed things to your family that will be detrimental to them. So you will use the tenets of the Mediterranean diet to make your ground beef casserole recipes into inexpensive healthy recipes you can be proud to serve. Begin your ground beef casserole recipes by using good meats. They may cost more but they are worth it.

Unlike other dishes where you can drain the liquid fat off your ground beef after cooking, many one-dish casseroles will soak up the fat. This unwanted and unhealthy fat may also pool in the bottom of the casserole dish making your food less palatable. If at all possible, pre-cook your beef, drain the fat, and discard it.

Eating beef fat is not good for you so use lean ground meat. The fat content is usually found on packages of ground beef. Be sure to read this and use the leanest meat you can afford.

Healthy chili recipes can also benefit from using leaner grinds of meat. Even when using lean meat, you should drain and discard as much of the fat as possible. This is not only healthier but will help you avoid consuming unwanted and unnecessary calories. That's a good thing.

A great combination for a mouthwatering casserole combines good meats and good vegetables with a bit of whole grain corn tortilla chips. When buying tortilla chips make sure you read the package to assure it contains whole grain corn. Most tortilla chips are made from whole grain corn, which is a healthier choice than degerminated corn.

The other aspect of tortilla chips you may want to address is the amount of salt they have on them. This is easily remedied by placing the tortilla chips into a brown paper grocery bag, rolling the top down a few turns, then gently shaking the bag back and forth for two minutes.

This causes the excess salt to fall from the chips making them a healthier food choice. Be sure you pick the chips out of the grocery bag and leave the salt in the bottom. Do not pour the chips out of the bag because the salt will slide out with the chips.

It is OK that most of the ingredients in your casserole will be canned and not fresh, raw vegetables. When it is cooking all the raw food enzymes would be destroyed so it is not as important to be concerned about preserving these vital nutrients.

That is why it is a smart idea to serve a raw vegetable plate as an appetizer while the casserole is cooking. It will keep your kids and/or guests out of your hair while you are preparing the meal. The raw vegetables will supply the raw food enzymes they need.

Serve a salad with many different colored vegetables as a side to the casserole. It is important to include a raw vegetable dietary component to any cooked meal. Ground beef casserole recipes are great. Your family and guests will love them. The best reasons to make them regularly is that ground beef casserole recipes are easy to make, tasty, and nutritious if you use the proper ingredients.

Ground Beef Casserole Recipes - How to Make Them Healthier

Dale Heil, D.C.
http://Eat-Healthy-Diet-Plan.com

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Do It Yourself Weddings - Can You Cater Your Own Wedding

Today do it yourself weddings are popular. Families are coming together to save money and still make a memorable event. But can you cater your own wedding?

If you have family who can cook, this will be easier than you think. Making roasters full of food will provide a nice buffet. Planning your menu is going to be the biggest help in keeping your food bill affordable.

First you will make an imaginary trip through your buffet. You want a salad, perhaps just raw vegetables. What about several types of salads. Coleslaw, greek salad, apple salad, apple sauce, you make the choice.

Next you want a meat selection. Maybe grilled chicken, ham, turkey slices, meat balls, meatloaf, a meat casserole. Keep thinking. Now you need your potato or rice. Will you make mashed potatoes, scalloped potatoes, dirty rice or something else.

O.k. you have salad, meat and potatoes now a vegetable. Green bean casserole is a favorite. You might have a corn custard. You will usually want to provide two choices for each. Having two meat choices, two potato, two vegetables will give variety.

The best way to determine your menu is to picture yourself with the food on your plate. You will think budget as you go. Our family makes chicken grilled on their homemade barbque grill. They use wood and have a large wire tray that holds a lot of chicken quarters. They open pit these and everyone loves them. You may come up with something like that. Talk to family members and see if they have ideas.

You may need to rent some pans with heat under. Local restaurants may offer these if you don't have a wedding supply store that rents out food items. Having roasters can work also. My mothers makes a roaster full of scalloped potatoes when we have a large party.

The main idea is to get your menu lined up. You can start early and make those decisions. Then you can plan much better.

You may go with a sit down dinner. This is more difficult if you are doing it yourself. Buffets will mean putting food out and having some family friends help to dish it out.

It is possible to cater your own wedding. This just means that you have good family and friends who will see that the food is ready and there are people to help serve it.

Once you have your gown on you want others to do the rest. You job is to be the best bride. Do it yourself weddings are all about pre-planning. You can cater your own wedding. Getting everything ready and having dependable friends to help is the key.

For lots of help and information for Do It Yourself Weddings get this FREE Ebook. There is no email required just go here and get your FREE pdf Ebook. The Official Do It Yourself Weddings Guide

You will find cheap wedding ideas for centerpieces, your veil, and even a mint recipe. Plus much much more, The Official Do It Yourself Weddings Guide Get it now!

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Ground Beef Spaghetti Casserole That's Diabetic Friendly

Whether you are a beginning cook or an experienced one, this is a recipe you will be proud to serve. It is simple, easy and delicious. This dish is easy to assemble and only needs a half hour to bake. In this one dish you have grains, vegetables, meat, and dairy products.

Add a tossed salad or steamed fresh broccoli, some crusty bread, and you have an easy, healthy meal for your family to enjoy. If you follow my blogs, you know I am big on family meal time. I believe we need to spend more time in the kitchen and less in the fast food drive-through lanes. Your family will eat better when you cook at home. It doesn't have to be elaborate, just satisfying. If your children are old enough, let them help by setting the table, putting the salad together, filling the water glasses, etc. They can also help after the meal by joining in clearing the table, loading the dishwasher, etc. It is a great time for parents and children to talk about their day and spend valuable time together. This casserole is a great block to building a fantastic family meal!

Meat Casseroles

GROUND BEEF SPAGHETTI CASSEROLE

12 oz whole-wheat spaghetti, cooked according to package directions, drained
1 small can black olives, drained and chopped
1 small jar of sliced mushrooms, drained and chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 medium onion, chopped
1 tbsp olive oil
2 lbs lean ground beef
2 tsp oregano
1 tsp basil
2 cups shredded mozzarella cheese
1 can fat-free cream of mushroom soup
1/4 cup water

Saute onion in butter. Remove from pan and cook ground beef until browned. Drain and rinse with hot water. Return to skillet and add onion, olives, mushrooms, tomatoes and spices. Spray a large casserole dish with non-stick cooking spray. Layer into casserole as follows: 1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves. Mix soup and water together until smooth; pour over casserole. Sprinkle top with Parmesan cheese if desired. Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

Enjoy!

Ground Beef Spaghetti Casserole That's Diabetic Friendly

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

For those who love sweets and can afford to indulge in them, visit her sweets blog at http://ladybugssweettreats.blogspot.com

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Tasty Old Fashion, Economical Casserole Recipes

Wintertime is a great time for casseroles. It is a perfect time to use the oven as it can spread warmth throughout the house. The warmth, the delicious aroma wafting through the house, and you with your feet up while your meal cooks without your assistance! And one of the best things about casseroles is that they are economical. Here are two very different casserole recipes to add to your recipe box. This Spanish Rice Casserole is made with bulk sausage and rice. The Chinese Noodle Hamburger Casserole uses Chinese noodles and ground beef, as the name implies.

SPANISH RICE CASSEROLE

1 lb bulk sausage
1 1/2 cups uncooked rice
1 onion, chopped
2 beef bouillon cubes
2 cups boiling water
1 can tomatoes
3 tsp chili powder
1/2 tsp garlic powder
5 slices bacon, cut-up

Preheat oven to 350 degrees.

Cook sausage until brown; crumble and drain. Combine rice and onion; brown lightly in reserved drippings. Dissolve bouillon in boiling water. Combine sausage, rice mixture, bouillon, tomatoes, chili powder and garlic powder; mix well.

Spoon mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Place bacon over the rice and bake another 35 minutes.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter
1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

Enjoy!

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

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7 Sensible Cooking Tips For Anyone, Anywhere, Anytime

Do you find it frustrating to cook dinner but you sometimes lack the technical skills? This article explains to you the important nuances and tips necessary when it comes to improving your overall cooking skills.

Tip 1

Meat Casseroles

When creating a sauce that needs slow cooking to coagulate, you have to use egg whisk while gradually increasing the temperature to prevent lumps from forming.

Tip 2

If you want to try out a new barbecue recipe that requires the use of a hood on the barbecue, try using a domed lid or wok lid. It is ideal for roasted meats during camping.

Tip 3

Do you find it hard to make short pastry? If you do, consider using a kitchen whiz instead of doing the hand method. Less liquid is used in doing this than what is mentioned in the recipe. All you have to do is run the whiz until the pastry turns into a ball form. Scones made using a kitchen whiz turn out better since less handling is done. You will see that you've done it right when the sconce is a bit moist and not dry after adding milk.

Tip 4

Talking about curries, do you find it hard to determine if it is already cooked? The thing you have to be aware of is that when the oil or fat rises, the dish is already done. The fats and oils in meat dish casseroles are released when they are already cooked.

Tip 5

If you find out that something is missing in your casserole or curry, maybe it is nice to add a little something to the flavor. You will exactly know this because as you taste dish, the flavor doesn't blend in a way. A little sugar might be the answer to that. Try it and you'll be surprised that the flavors amazingly go well together.

Tip 6

When you add too much salt in cooking, don't try to "reverse" it by adding much sugar. Squeezing a bit of lemon juice will do the trick.

Tip 7

Here is a simple tip when cooking a roasted potato while avoiding the task of washing roasting pans. Without peeling the potato cut it in half, spread margarine on its sliced side and add pepper and salt as desired. With the sides down, place the buttered potato in an aluminum foil wrap, fold and then seal. Preheat the oven first for about 200 degrees in ½ hour. And presto, you get to eat wonderful crisp potatoes without clutter.

7 Sensible Cooking Tips For Anyone, Anywhere, Anytime

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Swiss Recipes - Popular Dishes From the Heart of Switzerland

No matter where you dare to travel in this world, food is the one item that is a universal commodity. Always in demand, and sometimes in short supply, food has always had the ability to provide people of the world something over which to bond. Every culture bears traditional customs surrounding its eating habits, and Switzerland is no exception. Switzerland's cuisine is unique; it stays true to the rich history of the country, but you will see that as we take a few popular dishes from the Swiss cookbook Switzerland's food has also been influenced by neighboring countries. The French, Italian, German and Romansh regions of Switzerland each boast their own traditional dishes, most of which can be found throughout the nation.

In the French speaking region of Switzerland, the popular dishes include Raclette, Papet vaudois and the ever popular Fondue. The Raclette dish is a hot cheese served over potatoes and served with sides such as gherkins and pickled onions. Papet vaudois is leeks with potatoes served with sausage. Of course Fondue, likely the most famous dish on the Swiss menu, is made from melted cheese and eaten by dipping small pieces of bread or potato into the cheese. Speaking from experience melted cheese and bread is quite a delicious combination, so it's no surprise this dish's popularity has taken off internationally.

Throughout the Italian speaking region of Switzerland you will find dishes such as Polenta and Saffron Risotto. Polenta was considered a poor man's meal for centuries until the beginning of the 17th Century when corn was introduced to the southern area of the canton of Ticino. The meal originally consisted of mixed flour, later evolving into cornmeal which guided the way to a momentous change in the dish. However, it would still take another two hundred years before the dish was considered a staple in Ticino's diet. Saffron Risotto is also considered a traditional Ticino dish consisting of vegetables, butter, oil, diced onions and rice sautéed together in a skillet.

The most popular dish from the German region of Switzerland would have to be Rösti; a simple meal consisting of mostly potatoes prepared very similarly in the fashion of hash browns. Älplermagronen, also known as Alpine herdsman's macaroni, is another well-known dish in this region. Made from macaroni, potatoes, onions, bacon and melted cheese, all of the ingredients are what an Alpine herdsman would have traditionally had on hand at his cottage. Zopf is another popular item which is a bread that the Swiss typically consider a Sunday special. In the Romansh region of Switzerland Chur Meat Pie (Chur being the capital of Graubünden), Graubünden Barley Soup and Pizokel with cabbage are all popular choices.

As you can see, there are a number of traditional dishes native to different areas of Switzerland. While they are all influenced by the particular region in which they reside, it is not difficult to see similarities throughout the cuisine, such as the use of potatoes and various cheeses. All the meals are unique in their own respect and may appeal to some pallets more than others, but in the spirit of cultural diversity, why not at least try one dish from our Swiss friends? Leaf through a Swiss cookbook or head to your nearest kitchen for a taste; you never know, you might be pleasantly surprised.

Rebekka Reber - Swiss Cuisine Expert and Food Blogger
To bring the traditions of family style Swiss recipes into your home, visit the Swiss Cookbook

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Recipe Ideas For Cheese Lovers

Do you sometimes get a severe hankering for something gooey and cheesy? Cheese is a very versatile component for both meals and snacks. Whether you want a warm cheesy dish to chase away the winter chill, or a chilled hunk of cheese straight-up on a warm spring day, there are plenty of recipes to satisfy your craving. In this article, we're going to list three great recipes that are sure to leave you with a happy tummy!

Cheese Stuffed Chicken Breasts

Meat Casseroles

Ingredients:

4 chicken breasts
1 tablespoon of Parmesan cheese.
2 oz of mozzarella cheese
1 teaspoon chicken flavored bouillon
1 teaspoon parsley
1/4 cup of fine breadcrumbs
1 medium beaten egg
salt and pepper to taste

Make a long incision in each chicken breast and sprinkle the mozzarella inside. Secure the incision with a toothpick or string. Place the chicken breasts into a baking dish and brush each piece with the beaten egg. Mix the remaining ingredients together and sprinkle over the chicken. Cover the dish with aluminum foil and bake for 40 minutes at 375 degrees F.

Cheddar Ball

2 (8 ounce) blocks of cream cheese
1/2 cups relish
1 1/2 cups grated cheddar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 cup chopped nuts (slivered almonds work especially well)

Mix together everything but the nuts. Shape the mass into a ball and roll in the nuts so that it is completely coated. Place in an air-tight container or wrap with plastic wrap and refrigerate until thoroughly chilled.

Cheddar 'n Crab Meat Casserole

12 oz Crab meat
3 oz grated cheddar
3/4 cup skimmed milk powder
3 tablespoons of plain flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon mustard powder
1 cup water

In a small pot mix the flour, mustard and milk powders, and salt and pepper. Add the water slowly - be sure to mix continuously as the mixture thickens. Remove from heat and stir in the cheese until melted. Add the crab meat. Pour the mixture into a casserole dish and bake at 350 degrees F until thoroughly cooked.

Cheese on Toast with a Twist

Toast
Grated Mozzarella
1 Slice of Swiss or Muenster Cheese
4 (Thin) Slices of Turkey or Ham Sandwich Meat
Salt and Pepper to Taste

Make toast to a medium brown in the toaster. Top with Swiss/Muenster slice, meat, salt and pepper, and top with sprinkled mozzarella. Heat in a toaster oven (or a regular oven if you're willing to wait a bit) until cheese is melted and starts to brown.

Just give these recipes a try and you'll soon find yourself in a heaven of cheesy goodness! Thanks for reading!

Recipe Ideas For Cheese Lovers

If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Marinating Meat - Mouth Watering and Yet Cheap!

Want to know how to marinate meat to be so tender it melts in your mouth?

Then your first ingredient needs to be vinegar, or something acidic based, such as canned tomatoes, or tomato juice. But personally, the secret ingredient here is vinegar. You only need about 1/2 cup of it, and you can dress it up with all kinds of herbs and spices. This is the part where you use your imagination.

If the meat is quite thick, then you need to "open up" the meat either by stabbing it with a fork, or with a meat pounder. Place the meat in a casserole dish, that will let the marinade sit on the meat. Don't use too big a dish, or the meat will not absorb the marinade.

Once you have come up with your vinegar based marinade, then you cover the meat and refrigerate for at least two hours before you use it, with a minimum of 30 minutes, but I find two hours to be a great number. If the meat is really tough, you could leave it in the fridge overnight.

If you absolutely can not stand vinegar, then you can use tomato juice, or lemon juice or even wine. Or try some of the flavored vinegars, such as red wine vinegar,

If you have meat that is tough, and you are not planning on barbequing it, then get out the slow cooker or crock pot. It is amazing how tender meat can get from slow cooking all day in the crock pot.

If you choose to use the crock pot or slow cooker, then you can still use a vinegar marinade, but personally, if I am slow cooking the meat, it will most likely be a stew I am making. In this case I would place the meat in it, then cover with canned tomatoes and lots of herbs and spices and other vegetables, such as onions and carrots.

Get everything ready the night before, and leave it in the refrigerator, then in the morning, just before you go to work, get the crock pot going on very low, and head out to work. When you come home your house will smell divine and your dinner with be so tender you would not believe it was that same tough cut of meat you had that morning.

Marinating meat, is a great way to keep your grocery bills down. You can get the cheaper cuts of meat, and still get the same great taste. You just have to plan a bit more, but it is well worth the savings.

Many people are dusting off their crock pots, and using them again. You can even purchase "already to heat up in the crock pot instant dinners", but you can make the same thing yourself. Plus a crock pot takes the same energy as a light bulb. So, if you are trying to cut back on expenses, especially groceries, then get out some of those great marinating recipes, you can have a different taste each night from the same cut of meat. That should get your mouth watering!

BEST COLA SAUCE click the link for a great barbeque sauce and marinade using cola.. unbelievable taste! You will "wow" everyone at your next barbeque! Article and website by Diane Palmer.

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Ultimate Macaroni and Cheese Recipe

When most of us think of Macaroni and Cheese, we can not get past the image of the plastic bag of miniature elbow noodles and orange powder that we prepare for our kids. Thankfully, a generation of fans of that boxed concoction have now grown up and invented many delectable variations that are more compatible with the mature palate. Creativity knows few bounds, and the variations are countless. But after experimenting with numerous combination's, we found this to be the creamiest, most flavorful Mac and Cheese recipe yet. Save the elbow noodles and orange powder for the kids.

Ingredients

Meat Casseroles

16 Ounces of seashell pasta 2 1/2 Tablespoons of Butter (we recommend Fresh Amish Butter) 2 Tablespoons of all-purpose flour 2 cups of milk 4 Ounces of Grated Smoked Gouda cheese 4 Ounces of Grated Medium-Sharp Orange Cheddar cheese 1/2 teaspoon of salt 1/4 teaspoon of ground white pepper Dash of garlic powder 1 cup of breadcrumbs

Preparation

Preheat oven to 375 degrees (190 degrees C). Lightly grease a 10-inch casserole dish. Bring a large pan of lightly salted water to a boil, add pasta and cook for about 8-10 minutes until tender; drain. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it is consistent. Stir in the milk, salt, pepper, and garlic. Simmer, stirring constantly until sauce is thick and smooth enough to coat the back of a spoon. Remove from heat and stir in both cheeses. Combine finished pasta and cheese sauce. Transfer to prepared casserole dish. Spread breadcrumbs over top. Bake in preheated oven for 15 minutes or until heated through.

Makes 8 servings.

Ultimate Macaroni and Cheese Recipe

About the Author - John Dennis Shisler is the third generation owner of Shisler's Cheeses House, a cheese and gourmet food store in Orrville, OH. He tried to avoid the cheese business for 18 years, trying everything from the military to advertising sales, but eventually returned to his roots and went into the family business. He is now trying to bring the great taste of his family business to the rest of the world by making their unique and delicious products available online at www.cheesehouse.com.

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Chili Relleno Recipes - Chili Relleno Casserole Recipe

Whip up this chili relleno casserole when you're in the mood for a hearty Mexican meal night. Serve as is, or with a side of Spanish rice, tortilla chips and salsa.

2 (7 oz.) cans whole green chile peppers, drained

8 oz. Monterey Jack cheese, shredded

8 oz. Longhorn or Cheddar cheese, shredded

2 eggs, beaten

1 (5 oz.) can evaporated milk

2 tablespoons all purpose flour

1/2 cup milk

1 (8 oz.) can tomato sauce or enchilada sauce

Directions

Preheat oven to 350 degrees.


Spray an 8x8-inch or 9x13-inch baking dish with nonstick cooking spray.


Layer half of the chilies evenly on the bottom of the baking dish. Sprinkle half of the Jack and Cheddar cheese on top and cover with remaining chilies.


In a bowl, mix together the eggs, milk and flour. Pour over the top of chilies.


Bake for 25 minutes. Remove from the oven and pour the tomato sauce evenly over the top of casserole. Continue baking for another 15 minutes.


Sprinkle with remaining Jack and Cheddar cheese before serving.

=> Chili Relleno Recipe: Chili Relleno Squares

These little bite-sized squares are perfect for company or potlucks.

3 cups Monterey Jack cheese, shredded

1 1/2 cups Cheddar cheese, shredded

2 (4 oz.) cans chopped green chilies, drained

2 eggs

2 tablespoons milk

1 tablespoon all purpose flour

Directions

Preheat oven to 375 degrees.


In a greased 8-inch square baking dish, layer the Jack and Cheddar cheeses in the bottom of the dish.


In a bowl, beat the eggs, Add in the milk and flour. Pour over cheese.


Bake for 30 minutes, or until set. Cut into small squares. Serve warm.

=> Chili Relleno Recipe: Chili Relleno Souffle

This isn't a traditional soufflé, but it has eggs and cheese and you can make it with no fuss. Serve with chunky salsa.

5 (4 oz.) cans mild whole green chilies

8 oz. Cheddar cheese, cut lengthwise

4 oz. Cheddar and Monterey Jack cheese combo mix, cut lenghtwise

1 1/2 (12 oz.) cans refrigerated biscuits

3 egg whites, separated

3 egg yolks

1 small onion, diced

1 1/2 tablespoon olive oil

Chunky salsa

Directions

Preheat oven to 375 degrees.


Grease a casserole dish with 1/2 tablespoon of olive oil.


Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels. Insert cheese pieces into the green chilies.


Separate the biscuits and roll each one out flat. Cover each chili with a biscuit and seal well. Place wrapped chilies inside a casserole dish and bake for 10 minutes, or until the dough is halfway cooked.


Remove the casserole from the oven. Cut the remaining chilies lengthwise and layer them down flat on top of each wrapped chili relleno.


In a pan, sauté the onion in 1 tablespoon of olive oil; place onions on top of chilies. Add remainig cheese on top.


In a bowl, beat the egg whites and fold them into the egg yolks. Spread egg mixture over the cheese layer. Bake another 15 minutes, or until golden brown.


Let stand for 10 minutes before serving.

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]

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How to Make Meat Casseroles For Anything - Family Meals to Church Socials to Pitch-In Meals

It is always good to have some tasty casserole recipes on hand for everything from family dinners to picnics, church socials, office pitch-in meals, etc. If you are tired of using the same old casserole recipes over and over and want to bring new life to the occasion, here are some very good recipes for you. I recommend Florence's Easy Goulash. Florence has always been like a second mother to me and she was also manager of the local school cafeteria back in the days when the local ladies went in early and cooked the meals from scratch. This recipe was a favorite among the students. Florence is in her 80s now and still makes this for me when I'm in the area. Love you, Florence! If you prefer chicken over ground beef, try this Chicken and Broccoli casserole. Both recipes are okay for diabetics, too.

EASY GOULASH

Meat Casseroles

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).

CHICKEN AND BROCCOLI BAKE

2 pkg. (10-oz ea) frozen broccoli
1 cup cooked brown rice
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups milk
1/2 cup shredded Swiss cheese
2 cups diced, cooked chicken
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp butter

Cook broccoli and drain thoroughly. Combine broccoli and rice; place in an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Melt 2 tablespoons butter and blend in the flour and salt. Add milk to the butter mixture and cook, stirring, until thick. Remove mixture from the heat; stir in the Swiss cheese and chicken. Spoon the chicken mixture over the broccoli mixture. Combine the bread crumbs, Parmesan cheese, and 1 tablespoon butter. Sprinkle crumb mixture over the chicken mixture. Bake uncovered at 350 degrees for 30 minutes.

Enjoy!

How to Make Meat Casseroles For Anything - Family Meals to Church Socials to Pitch-In Meals

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Lamb Recipes - Casserole of Lamb and Mushrooms & Crumbed Lamb Chops with Herbs

Casserole of Lamb and Mushrooms
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.
Ingredients

25ml oil

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

1 large onion, chopped

2 cloves garlic, crushed

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

35ml flour

250ml seasoned stock

100ml red wine

5ml Worcester sauce

25ml tomato paste

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

1kg chops

200ml plain drinking yoghurt or buttermilk

5ml dried thyme

5ml dried marjoram

10ml garlic salt

10ml prepared mustard

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

More delicious lamb recipes!

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Microwave Ovens Aren't Just for TV Dinners

Using a microwave oven doesn't have to just mean heating up a TV dinner. Although microwaves can vary drastically in the amount of their cooking times, there are some general principles that can be followed.

1. Start with a recipe that you are familiar with. That way, you will know how it is supposed to taste before you start.

Meat Casseroles

2. There are some foods that must be cooked in a conventional oven, such as any pastry dish or dessert that has not been precooked in a regular oven or fried foods.

3. For most dishes, there will be a 1/4 to 1/3 less cooking time in a microwave oven. Start with a shorter time, then test. If it's not cooked through, add more time. Most ovens have an automatic rotating plate; if yours does not have one, you should rotate the food when it's half way done so that it cooks evenly.

4. Reduce salt and other seasonings. Add more seasoning, if necessary, after cooking.

5. When roasting meats, turn the piece of meat over after half of the cooking time. There is no need for basting. Pierce the less tender meats all over with a fork before microwaving.

6. Omit the browning of meat for stews. Reduce the amount of liquid and cut meats and vegetables into smaller pieces than you would normally. Cover tightly before cooking.

7. For steaming, most foods can be microwaved in tightly covered dishes without water. Moisture is drawn from the food itself.

8. Most vegetables can be cooked in just a few tablespoons of water or in their own steam. Do not reduce the amount of water when cooking dried beans or peas.

9. For sauteing, omit the browning and the fat unless you need the fat for flavor. You won't usually need it if you spice the dish correctly. Microwave, covered, at a power setting appropriate for the food. Your users manual should give a list of foods and the temperatures they should be cooked at.

10. For poaching, reduce liquid to one cup or less. Season. Tightly cover dish with plastic wrap before cooking.

11. For casseroles, cut meat and vegetables into smaller cubes and slices. Rotate layered casseroles. Use quick-cooking rice rather than raw rice. Processed and soft cheeses work better than hard cheeses. Casserole topping will not crust or brown. It is better to use corn chips, onion rings or crushed croutons.

12. For stir-frying, use a browning dish that has been preheated. Add oil, meat and long-cooking vegetables first, stirring every two minutes. Remove. Add quick-cooking vegetables. Cook; then, combine all together.

There are too many variables for breads, cakes, cookies, desserts, jams and jellies. It is best to refer to a microwave conversion cookbook or use a recipe specifically for microwave cooking. Cookbooks for microwave ovens are easy to find these days.

You can cook entire meals in the microwave. Simply remember that you don't need as much liquid, your meats won't require browning and the cooking time is reduced drastically.

Microwave Ovens Aren't Just for TV Dinners

You, too, can learn how to cook at LearnHomeCooking.com

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Recipe For Meat Loaf - Presulta - Christmas Traditions to Start With Children

Most families serve traditional food that pertains to their heritage during holidays. I am Scandinavian so we serve Scandinavian fare. Scandinavians are known for their smorgasbords and that is what I remember most as a child. Christmas traditions, to start with children in mind, is ialways the best reason for making a fine meal that they will remember and carry on through generations. Presulta is a recipe for meat loaf in a way and I share it here below with you.

Christmas recipes and traditions for Germans have similar meals so this recipe could be considered for them as well I think.

I usually serve smorgasbords on Christmas eve, keeping it light for digestion and the following day. My Mother-in-Law serves a wonderful Scandinavian dinner on Christmas day. One of the thngs she prides herself in is "Presulta", a meat mixture, kind of a recipe for meat loaf. It is put into a wooden form and served with vinegar. Yup, It's true, vinegar.

The recipe for this meat loaf called Presulta has veal in it. Ahh me, I must confess that bothers me a lot! I have boycotted veal for forever. I just don't like the way they raise those little calves, ya know? I confess though that on Christmas day I do not refuse this holiday fare for which my Mother-in-Law works so hard to prepare. Can it be make without the veal and replaced it with regular beef? I don't know. I think it is worth a try and maybe someday I will.

"Presulta"

2 pounds Pork butt
2 pounds Veal Shank
2 pounds Veal

Seasonings:

1/2 TBls. peppercorns
3 large bay leaves
1/2 TBls. allspice
4 tsp. salt

Boil meat together in a large pot with the seasonings. Water should be enough to cover the meat. Bring to a boil and simmer for two hours or until tender. Let cool in liquid. Cut into one by one inch pieces. Leave some fat on the pork but not the veal. Line loaf pans with muslin which is large enough to completely cover top of meat once folded over. Divide meat and juice into the pans, (there should be enough juice to just cover the meat) cover the top with the muslin. Place heavy weight on top to press and compact this recipe for meat loaf called, Presulta.

This should be made several days before serving.

Serve cold. Cut into slices and serve with a dish of white vinegar to sprinkle over the top. It is the vinegar that makes the true difference.

~~*~~

ABOUT Kathy Ostman-Magnusen

I paint and sculpt female fantasy art and map faery tale adventures. I dream of beautiful women on canvas and art of exotic women.

I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide.

Giclee canvas art work, greeting cards & posters are available for sale on my website:

http://www.kathysart.com

Sign up for my mailing list FREE ART GIFTS: Drawings of whimsical angel pictures, legends of mermaids & fairies in art. Tiny angels & mermaids for shrink art, or coloring pages. Also a "Letter From the Tooth Fairy". Ya just never know when you might need one!

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Picking the Best Cut of Meat for Your Pot Roast

The piece of meat you purchase to use in your pot roast may be as crucial to the outcome of the dish as the recipe and cook time. Knowing where the different cuts of beef come from and what makes them distinct in quality and flavor will help you choose the best recipe and cook time for your meal. Some factors a good cook will consider with each recipe are whether or not to cook with the bone in or out, and how much fat is on the meat. You will need to understand what makes each cut of beef special to help you create a flavorful and tender roast.

The most common and traditional cut of beef used in roast come from the chuck. This part of the animal contains a good amount of fat, has good texture, and rich flavor. Pot roast made from the chuck stays moist and doesn't get stringy.

Meat Casseroles

The chuck includes the entire shoulder of the cow and is separated into three areas: the arm, the blade, and neck. Arm roast may include a round bone from the leg, but you can also get them boneless sold as boneless arm shoulder roast. Many muscles make up the blade section and some are tender enough to be used as steak. Blade roast is the most popular for bone-in pot roast often this roast is called 7-bone pot roast because the bone resembles the number 7.

You can find boneless pieces of the chuck being sold as flat chunks of beef or already rolled and tied. These pieces of meat make wonderful pot roast and you can find them under names like Chuck-Eye Roast, Boneless Chuck Roast, Shoulder Roast, Mock tender, Flat-Iron Roast, and Cross Rib Roast. All of these come from the chuck and will make incredible pot roast. Just be sure to pick the right size for your cooking vessel.

You can also you Brisket for a pot roast. This piece of meat comes from below the shoulder and will make an excellent roast if you leave a little fat attached. You can either purchase brisket whole or buy it in sections. The leaner section is known as the Flat or Brisket First Cut. However, the best cut for a roast is the Brisket Front Cut which is a fattier section.

Some cooks love to use bottom round for their pot roast. This cut of meat is a boneless muscle from the back leg. Many cooks claim that this cut of beef does not contain enough fat to make a delicious moist and juicy roast. If you choose to cook a pot roast form the round you should look for a rump roast which contains more fat than the bottom round.

A lot of cooks claim that leaving the bone in the roast give it more flavor, while others claim that it will just slow down the cooking process. However everyone agrees that you can't rush a good pot roast and you should let it simmer for hours on a low heat. The long, low heat breaks down tough connective tissue and loosens marbled fat which adds flavor and keeps the meat moist.

Picking the Best Cut of Meat for Your Pot Roast

To find great roast recipes visit Roast Recipes

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Fighting Breast Cancer With Food

Breast cancer refers to the finding of a malignant tumor in the tissue of the breast. While there are many medical therapies used to treat it including, chemotherapy, radiation and surgery, none are less invasive than making changes in daily diet and exercise to improve overall body health and reduce the effects of cancer on the body.

When eating to reduce the chances of this cancer type, it is important to understand that breast cancer tumors need estrogen to grow. While estrogen is present in both males and females, the female has a higher level of estrogen naturally occurring in the body and thus a higher rate of breast cancer. Foods can be added to the diet and eliminated from the diet to directly affect the level of estrogen in the body and thus affect tumor growth.

Two foods that are known to block estrogen are flaxseed and soy. Flaxseed is a whole grain that can be added to bread recipes, meat recipes and casseroles as part of the daily diet. The flaxseed has a nutty flavor that lends to adding the whole grain as a topping to salads. Soy, on the other hand, can be consumed in a variety of ways including soy milk, soy flour and tofu.

Vegetables are another fantastic choice when trying to block the growth of breast cancer. The most effective are the cruciferous vegetables including broccoli, cabbage and cauliflower. These foods can be eaten raw or cooked and eaten as a part of a meal high in soy.

Fats, once thought to cause ill health, have recently been given new life as a healthy source of Omega 3 fatty acids. Healthy oils like olive oils and fish oils can be consumed in any number of ways and increase the Omega 3 fatty acids in the body. In terms of breast health, the Omega 3 fatty acids can reduce the strength of the estrogen present in the breast tissue.

While adding foods to the diet may seem like the easiest way to reduce the chance and growth of breast cancer, some foods can also be eliminated. Foods that are highly processed and those that contain hydrogenated oils and trans fats are linked to overall bad health and an increase in certain types of cancers.

Fighting breast cancer may seem overwhelming, especially to the woman or man who has recently been diagnosed with breast cancer. Foods can improve health and make health worse; therein lies the power of fighting breast cancer with food.

Fight breast cancer with the Breast Cancer Diet Guide [http://breastcancerdietguide.org/]

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Old Fashion Recipes For Mary Esther's Chicken Casserole

If you have fond memories of walking into mom or grandma's house to the scent of delicious food smells wafting in from the kitchen, chances are chicken was one of the dishes tantalizing you. Here is a great old recipe for Mary Esther's Chicken Casserole. This is a great economical way to serve dinner for your family. This one dish has meat, pasta, vegetables, and dairy. If you are a working mom or having an especially busy day you can still make this recipe work for you. Pick up a deli roasted chicken rather than cooking your own. While the noodles cook, you will have the time to remove the chicken from the bone. Then you can quickly toss the ingredients together and it only has to bake for 30 minutes. Add a salad and you are ready to gather the family around for a quick, easy, and tasty meal.

MARY ESTHER'S CHICKEN CASSEROLE

Meat Casseroles

6 to 8 pieces chicken, white or dark

1 pkg (8-oz) egg noodles

1/4 cup margarine

2 medium onions, chopped

3 tbsp flour

2 cup milk

2 tbsp parsley flakes

1 3/4 tsp salt

1/8 tsp pepper

2 tsp Worcestershire sauce

1 cup cottage cheese (small curd)

1 pkg (10-oz) frozen peas

1 1/2 cups sliced carrots, cooked

1 cup shredded cheddar cheese

3 tbsp Miracle Whip

Cook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the sauce and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Enjoy!

Old Fashion Recipes For Mary Esther's Chicken Casserole

Grandma Linda is a collector of vintage recipes and enjoys sharing them on her blog at http://grandmasvintagerecipes.blogspot.com

For more of Linda's recipes and diabetic information go to her diabetic site at http://diabeticenjoyingfood.squarespace.com

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Cooking With Chicken Wings And Other Low-Priced Meats

Due to the economic downturn, many people are looking for ways to feed their families on a tight budget. One way to make significant savings is to learn to cook using cheaper types of meat. When prepared correctly, these can be just as palatable as much more expensive cuts. Here are some suggestions for making the most out of chicken wings and other supermarket bargains.

Chicken wings are the least costly form of white meat available and are naturally moist and succulent. Sauces or marinades such as barbecue, sweet and sour, hoi sin, honey-mustard, teriyaki or satay can introduce wings to a world of flavors. Dust wing sections with flour or corn starch then coat with the sauce of your choice. Arrange on an oiled baking tray and cook for 30 minutes in a 375 degree oven.

Ground pork is often less expensive than ground beef with a similar fat content. The two types of meat can be used interchangeably in most recipes. If the dish involves herbs or spices, many people won't notice a difference in taste. Try adding pork to spicy Mexican foods such as chili or burritos. Use it to make meatloaf and meat balls or add it to tomato-based pasta sauces.

A package of bacon ends and pieces (cooking bacon) costs less than half the price of a similar weight of bacon rashers and is just as tasty. Wrap the whole lump of bacon in a piece of foil. Place on a baking tray and cook in the oven as through it were a ham. Drain off the liquid and roughly chop the meat. Add to dishes such as macaroni and cheese, chicken pie or pasta carbonara.

Braising steak is one of the most economical types of beef. When properly cooked it is fork-tender and melts in the mouth. For a hearty beef stew, chop the steak into bite-sized cubes. Fry in a little oil until browned. Add to a pot with beef stock, garlic, herbs and seasoning. Simmer for an hour and a half. Add chopped vegetables such as potatoes, carrots, onions and mushrooms. Simmer for another half hour. Stir in a flour and butter mixture to thicken the gravy.

Sausages are relatively cheap compared to many kinds of meat. The best value for money can be had by buying high quality brands in bulk when they are on sale and storing extra packets in the freezer. Cooked, sliced sausages add flavor and texture to stews, casseroles, frittatas and pasta dishes.

Ham hocks are a type of meat that is low in cost and high in flavor. Smoked hocks have long been used to enhance dishes made with peas, beans, lentils or greens. Let the hock simmer in water overnight in a slow cooker, then take it out and allow it to cool. Separate the meat from the rind and bone and add to soup or stew.

A pot roast made from rolled beef brisket is a delicious low-priced alternative to roast beef made from expensive cuts. The leftovers are great for sandwiches. Add beef stock to a casserole dish along with a bottle of dark beer or a glass of red wine. Throw in roughly chopped garlic, shallots and carrots. Place the brisket in the casserole, cover and cook at 350 F for about two hours or until tender.

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The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: "What is wrong with that? That makes them healthy right?" Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

Meat Casseroles

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

The Many Ways to Cook Boneless Skinless Chicken Breast

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com: free cooking recipes and tips. Visit today for more quick and delicious chicken breast recipes

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Cooking Methods For Chicken

Chicken can be cooked with the following methods:

ROASTING: Remove any fat from the body cavity. Rinse the bird inside and out with water, then part dry with paper towels. Season the cavity generously with salt and pepper and add stuffing, herbs, or lemon if desired. Spread the breast of the chicken with softened butter or oil. Set on a rack in a roasting pan or shallow over proof dish. Roast the bird, basting two or three times with the pan juices during roasting. If the chicken is browning too quickly, cover it with foil. Test for done by using a meat thermometer or insert the point of knife into the thickest part of the thigh. If the chicken is cooked, the juice will run clear with no track of pink. Put the bird on a carving board and let rest for at least 15 minutes before serving. Make a sauce or gravy from the juices left in the roasting pan.

BROILING: The intense heat of the broiler quickly seals the succulent flesh beneath a crisp, golden exterior. Place the chicken about 4 to 6 inches away from a moderate heat source. If the chicken seems to be browning too quickly, reduce the heat slightly. If the chicken is boiled at too high temperature too near to the heat, the outside will burn before the inside is cooked through. If it is cooked for too long under a low heat, it will dry out. Divide the chicken into cuts to ensure even cooking. Breast meat, if cooked in one piece, can be rather dry, so it is best to cut it into chunks. Chicken wings are best for speedy broiling.

FRYING: Frying is suitable for small thighs, drumsticks and cuts. Dry the chicken pieces with paper towels so that they brown properly and to prevent spitting during cooking. The chicken can be coated in seasoned flour, egg and bread crumbs or a batter. Heat oil or a mixture of oil and butter in a heavy-based skillet. When the oil is very hot, add the chicken pieces, skin side down, fry until deep golden brown all over, turning the pieces frequently during cooking. Drain well on paper towels before serving.

SAUTEEING: Is ideal for small pieces or small birds, such as baby chickens. Heat a little oil or a mixture of oil and butter in a heavy-based skillet. Add the chicken and fry over moderate heat until golden brown, turning frequently. Add stock or other liquid, bring to a boil, then cover and reduce the heat. Cooking gently until the chicken is cooked through.

STIR-FRYING: Skin-less, boneless chicken is cut into small pieces of equal size to ensure that the meat cooks evenly and stays succulent. Pre-heat a wok or saucepan before adding a small amount of oil. When the oil starts to smoke, add the chicken and stir-fry with your chosen flavorings for 3 to 4 minutes, until cooked through. Other ingredients can be cooked at the same time, or the chicken can be cooked by you stir-fry the remaining ingredients. Return the chicken to the wok once the other ingredients are cooked.

CASSEROLING: Is good for cooking cuts from larger, more mature chickens, although smaller chickens can be cooked whole. The slow cooking produces tender meat with a good flavor. Brown the chicken in butter or oil or a mixture of both with seasonings and herbs, cover and cook on top of the stove or in the oven until the chicken is tender. Add a selection of lightly sauteed vegetables about halfway through the cooking time.

BRAISING: Braising is a method which does not require liquid. The chicken pieces or a small whole chicken and vegetables are cooked together slowly in a low oven. Heat some oil in an oven-proof, flame-proof casserole and gently fry the chicken until golden. Remove the chicken and fry a selection of vegetables until they are almost tender. Replace the chicken, cover tightly and cook very gently on the top of the stove or in a low oven until the chicken and vegetables are tender.

POACHING: is a gentle cooking method that produces tender chicken and a stock that can be used to make a sauce to serve with the chicken. Put a whole chicken, a bouquet garni, a carrot and an onion in a large flame proof casserole. Cover with water, season and bring to a boil. Cover and simmer for 1.5 to 2 hours, until the chicken is tender. Life the chicken out, discard the bouquet garni and use the stock to make a sauce. The vegetables can be blended to thicken the stock and served with the chicken.

Chicken is popular, healthy, nutritious and it is also relatively cheap and extremely versatile. Be it festivities or gathering of family and friends where joy and laughter abounds, a table of spread with goodies will surely have chicken dishes as the main dishes. Chicken, whether braised, stewed, stir fried or fried, steamed are simple mouth-wateringly delicious and unforgettable.

Let have FUN WITH CHICKEN through http://www.asianrecipesnet.com. Aisan Recipes Net dot Com have a collection of delicious and easy-to-cook chicken recipes for your gastronomic delight!

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Dry Turkey - Salvage Your Overcooked Bird

Have you ever eaten dry turkey or chicken? Don't even answer that. I know already. The problem with roasting whole turkeys and chickens is that the various parts aren't ready to take out of the oven at the same time. By the time the dark meat of the bird is beautifully cooked, the breast is overcooked and dried out.

There are a number of ways to avoid this unfortunate culinary result. However, this article assumes that you have already overcooked your bird. Of course, you can't uncook it. What are your options? You can serve the bird, smile sweetly and let everyone choke it down. I have done this on a number of occasions, but I don't recommend it. You can make extra gravy. This is certainly helpful. However, there is another option that will improve your meal much more.

Meat Casseroles

Carve the overdone turkey or chicken into slices as you would for serving. Place them in a casserole dish. In a sauce pan, combine the pan drippings with one to two cans of chicken broth. Bring the mixture to a boil and pour over the sliced poultry in the casserole. Cover the casserole with foil and heat in the oven for about five minutes. This will moisten the meat significantly. At this point, you can place the slices on a serving platter and pretend you roasted it perfectly in the first place.

You can try this technique on a beef roast as well. Use beef broth instead of chicken broth. The result is not as dramatic with beef as it is with turkey or chicken, but it can improve the meat.

For pork, I use chicken broth, but that is a matter of taste. Try different broths; even vegetable broth.

Dry Turkey - Salvage Your Overcooked Bird

Barbara O'Brien is an author, cook and mother of two young chefs. She enjoys helping other people make the most of their time in the kitchen. For more information and great recipes, visit Incredibly Good Recipes and Secrets of Soup

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Hot Giardiniera - 5 Unique Uses For This Tasty Italian Style Condiment

So, you haven't tasted giardiniera yet? Well, that's ok because millions of people haven't, but then again, millions have and they are singing the praises of this unique Italian style condiment. Here are five unique uses for mild or hot giardiniera that are sure to liven up your meals...

Introduction To Hot Giardiniera

Giardiniera is an Italian term that loosely translated means "from the garden", and a garden is what you'll find when you open a jar of this delicious garnish. Although styles and recipes of giardiniera differ, most include a banquet of hot or mild peppers, carrots, celery, pitted olives, and even cauliflower.

Both hot and mild varieties are available. Don't let the term "hot" concern you though. While there's a definite kick to the hot style, the heat is not so overwhelming as to numb your taste buds.

Whether hot or mild, the product is packed in a jar along with healthy, shelf stable oil mixtures. There's no need to store it in your refrigerator. In fact, doing so will change the complexion of the oil and negatively affect the taste. We recommend storing giardiniera in a cabinet with your other spices and condiments.

Hot giardiniera is especially versatile and will add a zesty accent to just about any dish. In particular, use it to add a tasty kick to plain and simple meals or leftovers. Here are five unique uses you'll want to try...

Frozen Pizza

We are generally fans of good frozen pizzas, but let's face it, sometimes they are a little lacking. Before putting the pizza in the oven, spread two or three fork fulls on top and let it bake in. You've just added a whole new dimension to your pizza!

Pita Sandwiches

Pita sandwiches are all the rage because they are easy to handle and eat. Plus, the pocket keeps everything neat and clean. Mix in some hot giardiniera for a new twist. It particularly livens up tuna or chicken salad.

Meatloaf

Yes, meatloaf! While mixing the meat, include some hot giardiniera. You'll never hear meatloaf is boring again! The mixture bakes together and creates a whole new taste that is lively and vibrant.

Casseroles

Using the same concept, add your giardiniera along with all the other ingredients before placing in the oven to bake. The flavor accents perfectly with the slightly creamy texture of a tuna or chicken casserole.

Scrambled Eggs With A Kick

Switching to breakfast, this is one of our favorite uses. It's the perfect eye opener! Just mix it in while the eggs are cooking. We also love a fork full of hot giardiniera folded into an omelet or melded in to eggs prepared over hard.

Summary

The uses for hot giardiniera is only limited by your culinary imagination. If you normally use it only on Italian beef sandwiches, try it in one of our five suggestions and see what you think. If you've never tried hot giardiniera, come on in and join us! This traditional Italian style condiment will add a zesty accent to any meal.

Randy Formella is the third generation owner of an Italian food products business specializing in authentic Chicago style hot giardiniera. The flagship brand, Enrico Formella, is a family recipe dating back to 1909. Enrico Formella hot giardiniera and many other unique Italian style condiments are ready to be shipped directly to your doorstep! Get an authentic taste of Italy (and Chicago) by visiting: http://www.foodofthevine.com

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