Easy Mexican Recipes - Tater Taco Casserole

Tired of boring old tater tots? Here's a unique way to use those bland tater tots.

2 pounds ground beef

Meat Casseroles

1/4 cup onion, chopped

1 (1.25 oz.) pkg. Taco seasoning

2/3 cup water

1 (11 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed nacho cheese soup, undiluted

1 (32 oz.) pkg. Tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13x9x2-inch baking dish with nonstick cooking spray.

In a skillet, cook the beef and onion over medium heat until the meat is brown; drain. Stir in the taco seasoning and water. Simmer uncovered for 5 minutes. Add in the corn and soup; mix well.

Spread beef composition inside of ready baking dish. Arrange the tater tots in a singular layer over the top of beef mixture. Bake, uncovered for 30 to 35 minutes or until potatoes are crisp and golden brown.

Green Chili and Cheese Casserole

Whip up this tasty Mexican recipe using just four easy ingredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

1 (4oz.) can diced green chili peppers, drained

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9-inch quadrate baking dish with nonstick cooking spray.

Make a deep cut into the side of each chicken breast half to form a pocket.

Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each chicken half. Close and regain with a toothpick so that the cheese does not fly during cooking. Place the stuffed chicken into the baking dish.

Season the meat with the fajita seasoning. Sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes until the chicken juices run clear and the cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spiced up version.

4 slices bread

4 slices Cheddar or Monterey Jack cheese

1 (4 oz.) can chopped green chilies, drained

2 tablespoons butter or margarine, softened

Directions

Top two slices of bread with two slices of cheese. Sprinkle green chilies on top. Place the remaining bread slices on top. Butter the exterior of the sandwiches.

In a large skillet, cook the sandwiches over medium heat. Cook on both sides until golden brown and the cheese is melted.

Easy Mexican Recipes - Tater Taco Casserole

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Economical, Quick, and Easy Beef and Noodle Casserole That's favorable For Diabetics, Too

This is a perfect formula for today's busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a unblemished meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.

Beef And Noodle Casserole

Meat Casseroles

1 package (8 oz) no-yolk noodles

2 lbs lean ground beef

1 can (8 oz) tomato sauce

2 tbsp flour

2 cups low-fat bungalow cheese

1 cup sour cream

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 tsp garlic salt

1/4 tsp oregano

1/2 tsp basil

1/2 cup low-fat Mozzarella cheese, shredded

Preheat oven to 350 degrees.

Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to Remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, integrate bungalow cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the lowest of the casserole dish. Spread the bungalow cheese mixture over the noodles. Top the bungalow cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.

Enjoy!

Economical, Quick, and Easy Beef and Noodle Casserole That's favorable For Diabetics, Too

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Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

Canned soups are some of the best convenience foods around. Home cooks use them for casseroles, sauces, meat loaf, Sloppy Joes, and cream sauces. But many canned soups have too much salt and lack distinctive flavor. Still, I keep any cans on the shelf.

My husband is retired and often home for lunch. Unlike many wives, who complain about fixing lunch for their husbands, I welcome these opportunities to eat together. For us, noon-time is catch-up time. We compare our "To Do" lists and cross off items one by one.

Meat Casseroles

Lunch stumped me the other day, however. I planned to eat leftovers from the cafeteria meal I enjoyed the old evening. While there was adequate food for one, I couldn't stretch it to feed two. What could I fix for my husband? On the pantry shelf I found a can of Golden Mushroom soup and boosted the flavor with extra ingredients.

I started by sauteing a box of sliced fresh mushrooms in butter and olive oil. Finely chopped onion, celery and chicken stock made the soup even more flavorful. The splash of dry sherry was the final touch. My husband the soup and I did too. You can make Fresh Mushroom Soup with Sherry in 15 minutes and here's the recipe.

Ingredients

1 tablespoon butter
1 tablespoon extra light olive oil
8-ounce box sliced fresh mushrooms
1/4 red or yellow onion, finely chopped
3 tablespoons celery, finely chopped
10 3/4-once can of Golden Mushroom soup
1 soup can of lower salt chicken stock (beef stock may be substituted)
1/4 cup dry sherry
chopped parsley for garnish

Method

Melt butter in soup kettle. Add olive oil. Saute mushrooms in butter-oil aggregate until approximately brown. Add chopped onion and celery and cook for one minute. Add condensed soup and 1 soup can of chicken stock. Sell out heat to bottom setting. Cover and simmer for 10 minutes. Add sherry and cook for one diminutive more. Decoration with chopped parsley and serve immediately with French bread or crispy crackers. Makes 4 servings.

This basic formula may also be used to make Cheddar Cheese soup. Use cream of celery soup, eliminate the mushrooms, add the finely chopped onion, 1/4 cup finely chopped green pepper and 1/4 cup finely chopped red pepper. Stir in 1 cup grated medium Cheddar cheese and 1 soup can of milk. Simmer on low heat until cheese melts.

Additions like these can turn a can of soup into connoisseur soup. Happy slurping!

Copyright 2011 by Harriet Hodgson

Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

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How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

This method is for a very tasty casserole that is excellent for diabetics and others who are watching their carb or starch intake. This casserole contains no rice, no potatoes, and no pasta; foreseen, but true! It is made with ground beef, bell peppers, onions, green onions,egg, etc. It is a healthy, tasty, economical, and low carb casserole. Try this Beef and Bell Pepper Casserole very soon for a yummy low carb meal.

Beef And Bell Pepper Casserole

Meat Casseroles

1/2 lb lean ground beef

nonstick cooking spray

3 medium bell peppers, finely chopped

2 medium onions, finely chopped

2 tbsps chopped green onions

1/4 tsp garlic powder

1 egg, beaten

2 tbsps minced fresh parsley

1/2 tsp dried thyme

1/2 tsp fresh ground black pepper

1/8 tsp ground cloves

1/8 tsp ground allspice

In a large skillet, cook the ground beef until browned. Drain beef in a colander and rinse with hot water. Allow to drain while preparing the peppers and onions.

To put in order the peppers and onions: Wipe the skillet with a paper towel to take off any meat grease. Spray with the nonstick cooking spray. Over low heat, saute the bell peppers and onions for about 5 minutes until tender. Return the meat to the skillet and stir in the garlic powder. Add the egg, parsley, thyme, black pepper, cloves, and allspice. Stir the composition to consolidate well. Spray a 2-quart shallow casserole dish with the nonstick cooking spray and spoon the composition into the dish. Bake at 375 for 20 minutes or until the casserole is set.

This is an excellent method for diabetics.

Enjoy!

How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

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A Few Ideas For Impressive epicurean Pizzas

There are so many types of pizza and if you want to make a homemade pizza recipe to impress your friends or family, what about choosing a gourmet pizza recipe? You can use a readymade pizza crust and then a homemade pizza sauce recipe or make the crust, sauce and toppings yourself.

One idea for a gourmet pizza is to use a aggregate of different fish and seafood. You can use shrimp, crab, mussels, clams and more. Alternatively, you can stick to one or two types of seafood only and use ingredients, which go well with it, such as fresh pineapple chunks, capers and perhaps a homemade creamy or tomato-based pizza sauce.

Meat Casseroles

Another idea for an extra extra gourmet pizza is to use top capability piece of steak. Thinly slice the steak and pan fry it with onions. Use this to top a pizza, adding mushrooms, bacon, and asparagus.

If you prefer to use chicken, you can use a chicken marinade to infuse the chicken with flavor, before using it as a pizza topping. Marinades add a extra flavor size to your meat or poultry, giving the pizza a true gourmet touch.

For an impressive vegetarian gourmet pizza, select fresh vegetables like bell peppers, mushrooms, asparagus, broccoli and anyone else that is colorful and crunchy. Add some flavorful cheese, perhaps goat's cheese or buffalo mozzarella, and a handful of chopped fresh herbs. Vegetarian pizzas can be just as tasty as meat or fish-based ones.

The Best Pizza Sauce Recipes for gourmet Pizzas

Some pizza sauces are readymade and you can use hoisin sauce for a Chinese style pizza, teriyaki sauce for a Japanese style pizza, pesto if you are going to use tomatoes, mozzarella, and other Italian flavors, or taco sauce for a Mexican style pizza.

Alternatively, you can make your own gourmet sauces. Pesto is easy to make and this aggregate of basil, garlic, pine nuts, hard cheese, and olive oil is indeed flavorful. Alfredo sauce is used on pasta more often than pizza recipes but it does make a tasty sauce. This aggregate of butter, cream, garlic, and parmesan is excellent if you want to top your gourmet pizza with mushrooms, asparagus, ham, and other ingredients, which go nicely with it.

How to Make a Smoky Bbq Pizza Sauce

This yummy pizza sauce recipe is tangy, spicy, and sweet. It is a great pizza sauce to use if you are going to use meat on your pizza and other full-flavored toppings like onion, bell pepper, cheese, or chilies.

What you will need:

1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons minced onions 1/2 cup ketchup 1/8 teaspoon hot sauce 1/4 teaspoon salt 1 tablespoon prepared mustard 1 teaspoon celery seed 1/3 cup chili sauce 2 crushed cloves garlic 2 tablespoons brown sugar 1 tablespoon butter

How to make it:

Add all the ingredients to a pot and bring the aggregate to a boil. Turn down the heat and let it simmer for five minutes, stirring a few times. This recipe makes about one and a half cups of pizza sauce.

A Few Ideas For Impressive epicurean Pizzas

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Soul Food Seasonings Dictionary

What gives food it's soul? Many opinions have been noted over the years. Some say it's the food, others say it's the cooking techniques, still others say it's the history behind the food. But everyone agrees, what undoubtedly gives soul food its soul is the seasonings.

Learning how and what to season your food with is a major key to making ready tasty soul food that will make you want to kiss yourself.

Meat Casseroles

Allspice - Used to flavor desserts such as pies and cobblers, cookies and cakes.

Anise - Sweet and fruity to the taste. Can be used to flavor cookies, cakes, and sweet rolls. Can also be used to add interest to soup, chicken or duck when used in moderation.

Annatto - Can be used to add flavor to beans, rice, fish or poultry.

Arrowroot - Used to thicken fruit juices in pies, cobblers and fillings.

Basil - Used to season tomato based dishes such as sauces, soups and stews and gumbo.

Bay Leaves - Used to season sauces, gravies, soups and stews.

Caraway - Sweet and spicy to the taste. Used to flavor cabbage, noodles and poultry.

Cardamom - Used in curries and to pickle foods.

Cayenne Pepper - Made from red chili peppers. Adds hot and spicy flavor to foods, such as meats, sauces, vegetables, soups, stews and gumbo.

Celery Flakes - Used in stews, soups, potato or egg salad or any method that calls for celery.

Cinnamon - Used to add flavor to desserts such as pies cookies, cakes, turnovers and cobblers.

Cloves - Used to flavor pies, cakes, cobblers, bread pudding and ham.

Cream of Tartar - Adds fluffiness to frostings, meringues and lightness to angel food cakes.

Dill - Used in dill pickles. Can also be used to add flavor to potato salad, cole slaw, seafood or gumbo.

Fennel - Used to season pork, poultry and seafood. Can also be used as a rub when barbecuing.

Garlic Powder - Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.

Ginger - Used to flavor desserts, gingerbread, cookies, pies. And foods such as chicken, soups, stews and vegetables.

Gumbo File - Seasoning made of sassafras leaves and thyme. Used to flavor Creole foods.

Honey Powder - Used to flavor meat, barbecue sauce, snack dips and ham or used for a glaze.

Horseradish - Used to flavor sauces and snack dips.

Lemon Juice Powder - Used in barbecue rubs.

Lime Juice Powder - Used in barbecue rubs.

Lemon Pepper - Used to add flavor without fat. Used in dishes such as meat, vegetables, stews, soups and sauces.

Lime Pepper - Adds flavor and zest to vegetables, meat, chicken and sauces.

Mace - Used in desserts, cakes, and fruit salads.

Marjoram - Similar to mint. Used lightly in vegetables, fish and sauces.

Mustard Powder - Used in sauces, salads, soups and dips.

Nutmeg - Used to flavor desserts, pies, cookies and glazes.

Onion Powder - Used to flavor vegetables, meats, sauces, stews, and gravies and used as barbecue and grilling rubs.

Orange Juice Powder - Used as barbecue and grilling rubs.

Paprika - Used this as a embellishment to add eye motion to dishes. Regularly used on light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.

Rosemary - Used to flavor meat, poultry, fish, vegetables, stews, sauces and salads.

Sage - Used to flavor poultry, stuffing, soups, sauces and gravies.

Seasoned Salt - Used to add flavor to meat, poultry, fish, vegetables, soup, and stews and as a dry rub for barbecuing or grilling.

Tarragon - Used to flavor chicken, seafood, salads, sauces and vegetables.

Thyme - Used to flavor poultry gravies and sauces.

Soul Food Seasonings Dictionary

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How to Make Carne Asada Marinade

Mexican dish is one of the most selling foods all over the world. The food is so flavorful and colorful. Who wouldn't want to have taco, nachos and, burritos right now? Every one loves it. The flavor is just sinfully right. Manufacture tacos and burritos are just uncomplicated and even kids can make one. You just have to prepare all things so it will be easier. One of the main ingredients of tacos and burritos is the carne asada also known as roasted meat. Manufacture this is uncomplicated but would want marinating. Carne asada marinade is well uncomplicated to do. Just ensue the step by step guide on how to make an easy Carne asada marinade.

Carne asada marinade recipe:

Meat Casseroles

You will need 3 tablespoons of vegetable or olive oil, ¼ cup of red or white wine vinegar, ¼ cup of lemon juice (freshly squeezed or canned lemon juice), ¼ cup orange juice (fresh or canned), ¼ cup water, 2 tablespoons of freshly minced garlic, 1 tablespoon white pepper, 1 table spoon salt, ½ teaspoon ground cumin, ½ teaspoon habanero chili powder, ½ teaspoon onion powder, 1 teaspoon oregano (if you can find Mexican oregano much better), 1/8 teaspoon ground cloves, ½ orange sliced, ¼ chopped cilantro leaves.

Procedure in how to make the best carne asada marinade:

In a bowl, just couple all the ingredients listed above and whist till well blended. Pour the marinade on to the beef. Make sure that the marinated covers the all the beef and the package is well sealed. You can use a big freezer bag so you can well turn it or a shallow dish with cover. For best result, marinate the beef for 1 hour or more to have the full flavor sink in the meat.

This method is good for two to three pounds of meat. But if you are having a party and want to do more, you can just double the ingredients of the marinade as well as the beef.

What makes this carne asada marinade authentic? This is a former method that had been used for years. This method never fails anyone, even for those who are just beginning to cook.

Making carne asada marinade is just plain and simple. Even those who are not cooks can do this. So if you want to make your own delicious tacos and burritos, start marinating now. Surprise every one by Manufacture them a delicious Mexican taco or burritos where ever you are.

How to Make Carne Asada Marinade

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Grilling Tuna Steaks

Grilled steaks are commonly a slice of meat. Tuna steak is made out of fish. The flesh of the steak should be firm and thick, to make it hold while the time of cooking. A crispy and tasty fish, which is quite often sliced into a steak, will contain swordfish, salmon, turbot, mahi and halibut. Tunas are found in temperate maritime waters throughout the world. It is probably the most beloved fish used for canning today. Grilled tuna steak is delicious and rich tasting seafood that is ready in many ways. Northern countries are predominant in making ready these grilled steaks.

The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species. Some types of tuna are bluefin, yellowfin, albacore, bigeye, blackfin. Grilled tuna steaks can be ready in many ways and varied types are tuscan style, pepper grilled, grilled with cantaloupe salsa, sushi grade slices, ahi steaks, tarragon steaks, etc. The cusine facts for 1 steak are calories 180 g, fat 1.5 g, cholesterol 75 mg, sodium 65 mg, carbohydrate 0 g, fiber 0 g, sugar 0g, protein 40 g. Daily values are Vitamin A 4%, Vitamin C 2%, Calcium 2%, iron 8%.

Meat Casseroles

Grilled tuna steaks can be ready in a easy way. The total time taken to cook and serve a grilled tuna is exactly nearby 25 minutes. Some main ingredients used are one pound of steaks, 1 tablespoon fresh ginger, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon ready horseradish, 2 tablespoon toasted sesame oil. Also the ingredients vary depending upon the type of preparation. In Italy, wine is used for the preparation. Method of making ready is as follows: Preheat grill or boil it, rinse tuna steaks with water and place in non-metal holder or plastic sealable bag. Mix the remaining ingredients mentioned above together, and pour over the meat and let it marinate for 10 minutes.

Once the grill is hot, you must place the tuna on grill and cook for approximately 3 to 4 minutes per side or until desires doneness. To make it tastier, most cooks prefer side dishes like salads, fried potatoes etc. When it is ready to serve, it is good to decoration those along with lemon springs or wedges of parsley. Mushroom, onions, and pepper will give an extreme tongue tasting choice to the tuna lovers

Grilling Tuna Steaks

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Apple Stuffed Pork Tenderloin

It is hard to find better culinary companions than pork and apples. One of the finest cuts of any kind of meat is pork tenderloin. When cooked well, it is tender, succulent, and lower in fat than you might think. This method roasts a pair of pork tenderloins with an apple stuffing. Any firm, tart apple works best for this recipe. Honeycrisp is my favorite apple to eat out of hand and to use in cooking, and it works very well.

Take a pair of pork tenderloins (many times they are sold in pairs, about 4 pounds per pair) cut off them and make a groove in each half of the tenderloin for the stuffing. Lightly salt and pepper the groove side. Set aside.

Meat Casseroles

Stuffing

1 medium apple, peeled, cored and cubed. Honeycrisp works well 4 slices whole wheat bread, toasted and cubed 1/4 medium onion, cubed 3 tablespoons brown sugar 1 tablespoon sherry 1 teaspoon salt 1 teaspoon pepper

Combine all ingredients in a bowl. Stuff each tenderloin and then put them together with the stuffing sides facing. Tie them together with butcher's twine.

Sprinkle tied tenderloin with garlic powder, salt and pepper. Place on a rack sitting in a jelly roll pan that has been sprayed with cooking oil. Roast in a 375 degree oven until the internal temperature of the meat is 170 degrees. When meat is done, take out of oven and let rest for at least ten minutes.

Excellent served with mashed potatoes, baked potatoes or yams. Add a vegetable and the meal is complete.

Apple Stuffed Pork Tenderloin

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Using Claypots For healthy Cooking - A Beginner's Guide

If you are finding for a salutary new way of cooking, why not try claypot cooking Asian-style?

Claypot cooking is an antique technique in many cultures from the Romans, Etruscans, Chinese, Indian, Mexican and Moroccans. In Asia, claypots have been widely used as a cooking style for centuries. From China, Vietnam, Thailand, South East Asia to the Indian subcontinent, claypots are an essential utensil in any well-equipped kitchen. In fact, food is often served in claypots to tell citizen about the way it is cooked.

Meat Casseroles

Claypots are used for boiling soups, noodles and porridge, manufacture stews, and steaming meats and vegetables. With the claypot uncovered, claypots can also be used for frying and grilling meats, vegetables, tofu, rice and noodles. Many dishes are aptly named after this unique cooking style - claypot rice, claypot chicken, and so on.

The porous ability of clay as a cooking utensil creates a moist and sealed environment. When the claypot is soaked in water and heated in an oven, it is ideal for cooking healthier foods with less oil without losing the nutrients. In today's health-conscious world, the use of claypots for cooking is a fantastic way to sell out the fat article but yet retaining the natural food flavours.

Claypots are located in direct sense with the heat source, be it a stove, electric hot plate, charcoal, microwave oven or grill. Claypots distribute the heat evenly and much quicker, thus bringing out the natural food flavours and with less energy. Juices released by the food cannot flee and is thus sealed into the claypot. There is no need to add extra oils or fats and the food does not dry out.

How To Start

The meticulous option and option of a good ability claypot is important. Claypots come in various diameters and volume. Make your mind up a size that fits your purpose and intended estimate of servings. Brown and black are the typical claypot colours. There are stockpots, casseroles and all kinds of claypot accessories such as food warmers and teapots.

To begin, it is wise to spend some time to recognize a supplier of a good range of high ability authentic claypots. There are sure handling instructions linked to the washing of a claypot. Commonly speaking, there is no need to soak a good ability claypot.

Next, one should learn how to properly cook using a claypot by attending a claypot cooking class near where you live, or by watching a demonstration by an experienced chef, or by following a formula cook book. Combining the right estimate of ingredients and water in a claypot is crucial to the cooking process. This Is best learned from an expert.

Finally, a petite maintenance is required. Claypots need to be handled with care to keep its unique material for its next use.

Claypot cooking can be an enjoyable cooking experience, not to mention its condition benefits. Once you get started, a whole new world of claypot recipes opens up to you.

Using Claypots For healthy Cooking - A Beginner's Guide

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Low Calorie Chicken Casserole method

 Casserole recipes are recipes that are usually referred to a one-dish meal that basically consist of cooked meats, fish, poultry, eggs and vegetables and bound with soup or sauce. They are nothing else but cooked using the casserole dish thus where the name came from. This cooking formula became very popular especially among the Americans during the 1950's thereon when the dish was first introduced to the consumers from a uncomplicated light-weight metal. Now it has evolved into distinct materials such as glass, enamel, and stoneware to name a few. With this development, recipes of so many variations came up for everyone's satisfaction.

Varieties of low calorie recipes were introduced depending on every persons requirement. The usual low calorie intake per day consists of 1500 to 1800 kcal. Normally, calorie intake varies, 1940 kcal for women and 2550 kcal for men. These fat are then burned into power and the excess intake become fat. There are essential factors that affects the daily calorie needs of a person. These are age, weight, height, the compound of the body and the daily activity. Low- calorie diet should all the time be upon the doctor's recommendation. Quarterly food are usually eliminated and a meal exchange is recommended. This is why there are recipes now that are low in fat but are Quarterly sight in our dining table especially for health known family. One casserole formula that I usually put in order for my house is the low- calorie Chicken Casserole, Filipino way.

Meat Casseroles

Low Calorie Chicken Casserole

Ingredients:

1.5 lbs chicken breast (skinless), diced 2 medium size potatoes, diced 2 medium size carrots, diced 1 medium size turnip, diced 1 each green and red bell pepper, chopped 1 large onion, chopped 4 cloves garlic, crushed â…› cup tomato paste 1 tbsp parsley, chopped 1 tbsp paprika 1 bay leaf 1 liter chicken stock 4 tbsp olive oil salt and pepper to taste

Procedure:

In a mixing bowl or dish, mix all together the chicken, paprika, salt and pepper. Heat olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook for 5-10 minutes until chicken turned brown. Remove chicken and set aside. Saute onion and garlic on the same casserole until the onions are translucent. Add the chopped green pepper and parsley then the tomato paste. Mix well and cook for 3 to 4 minutes more.

Return the chicken to the casserole. Gently add the chicken stock. Add all the vegetables and stir them all together and cook over a low heat for about 20 minutes or until chicken and vegetables are done. Ornament with parsley and serve immediately with plain rice.

Makes 5 - 6 servings

Every 100 grams of chicken breast is equivalent to 116 kcal. This casserole formula have 700 grams chicken breast and therefore has 812 kcal. Taking into account the added vegetables, it is still in conformity with a low calorie diet which is supposed to be 1500 -1800 fat per day depending on a person's needs and doctor's advice.

Low Calorie Chicken Casserole method

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Organic Superfoods From around the World Part 2

Organic Beans and Organic Pulses (legumes) are high in protein and extremely nutritious. Yet, they remain the cheapest source of food in the world. They can be grown in any atmosphere and throughout the centuries population colse to the globe have relied on these natural, condition giving foods for their staple diet.

On average, beans and pulses have a protein article fluctuating from 17-25% which is duplicate that of most cereals and higher than that of meat, fish and eggs. Organic Soya Beans, for example, comprise 38% protein.

Meat Casseroles

Legumes are also rich in vitamins, minerals and trace elements, which are primary for maintaining good health. Dried legumes, do not comprise vitamin C, however, but when they are sprouted, this triggers off the design of this foremost vitamin.

Another key benefit of all Organic Beans and Organic Pulses is that they comprise very little, or no fat, which makes them extremely useful in terms of retention cholesterol levels low.

They are also an exquisite source of roughage, vital for maintaining good health, as fibre is primary for the elimination of poisonous waste from the body. In fact, Organic Beans and Organic Pulses comprise all the nutrients that the typical, contemporary processed diet is lacking in.

Storing tips.

In the right conditions dried Organic Beans and Organic Pulses can keep for years. Ideally, you should store them in air tight containers, in a dry, cool, dark place, away from moisture, high temperature and insects. Cooked Organic Pulses will keep for several days in a fridge.

They can also be frozen. Do not be alarmed though, it you occasionally notice any dirt or grit on Organic Legumes, this is normal and you should simply rinse it off.

Chick Pea

Coming from Turkey, Organic Chick Peas, also known as garbanzo or gram, are very beloved throughout the Mediterranean and in Asian countries. Add them to salads (spouted or cooked), stews and casseroles. Or, they can be ground into a paste and mixed with garlic, lemon and oil to make Humus. Next to Organic Mung Beans, Organic Chick Peas have the top level of vitamin A among all the dried legumes. High in protein, fibre and Iron, vitamin B1, B2, B3 and C.

Soya Beans

Coming from Canada/Uk, Organic Soya Beans are an exquisite source of protein. In fact, they comprise as much protein as steak. Organic Soya Beans are also high in key minerals such as calcium unsaturated fats which makes them a good selection as part of a cholesterol lowering diet.

Organic Soya Beans, however, are the hardest beans, so you should always allow abundance of time for them to soak before cooking for a few hours. Organic Soya Beans are a wholesome alternative to meat in stews and casseroles. You can also use them in soups and make delicious savoury pates.

High in Protein, linoleic acids, calcium, potassium, phosphorus, iron also vitamins B1, B2, B3, A, also trace elements copper, magnesium, zinc, manganese, nitrogen and sulphur.

Organic Superfoods From around the World Part 2

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How to Pound Chicken Breasts Like a Pro

Chicken breasts can be chopped up or cooked whole. They can also be pounded thinly or sliced thinly, for dishes like chicken piccata or various stuffed, grilled chicken recipes. There is no need to both slice and pound the chicken, since you can pound it as thinly as you need it.

Before you start, you will need whether a meat mallet with a flat side or a flat-bottomed frying pan. A wooden rolling pin is other option. Do not use a spiky meat mallet because these are for tenderizing beef and will tear right straight through your chicken or leave it seeing ragged.

Meat Casseroles

Spray some oil on to the meat so the mallet slides on it, then begin to pound in the center. Bring down the mallet and let it slide off one side, rather than just crash into the town of the chicken breast.

Put the chicken between two sheets of wax paper or saran wrap before you begin, if you like, to minimize mess. Saran wrap is maybe the best option because wax paper can tear. Put a diminutive water between each sheet of saran wrap and the chicken, and then you will find the mallet slides more easily.

You can whether turn the meat between each blow or let the meat mallet slip off in a slightly dissimilar direction each time you hit it, in order for the chicken to have an even thickness. Keep pounding it until it is a quarter of an inch thick all over.

Beef, turkey, pork and most other meats can be pounded in the same way. Remember that this is not a test of strength. The goal is not to see how hard you can hit the meat but to get it uniformly thin and not tear it.

Ideas for Flattened Boneless Chicken

Roll a flattened chicken breast around a filling and wrap bacon around it for a first-rate dish. You might need to use toothpicks to acquire the filling and the bacon, so remember to take off them before serving the stuffed chicken recipe. This is especially good if you grill it, because of the smoky flavor you will get.

You can flatten chicken and slice it into strips for manufacture stir fries. Alternative you can roll a flattened chicken breast in flour and pan fry or broil it for a merge of minutes or until it is done. Flattened chicken breasts cook very fast.

Recipe for Pounded Pork Tenderloin

What you will need:

2 tablespoons soy sauce 2 lbs pork tenderloin or boneless chicken 2 tablespoons white sugar 1 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons vegetable oil

How to make it:

Pound the pork or chicken with the flat side of a meat mallet to tenderize it. Stir together the soy sauce, sugar, salt and pepper and marinate the meat in this blend for two hours.

Heat the oil in a skillet over a moderate heat, and then pan fry the meat for a diminutive or until it is cooked through. You will find that pounded meat cooks much faster than thicker meat, which means that pounded recipes like this one are marvelous if you are in a rush.

How to Pound Chicken Breasts Like a Pro

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Feijoada - National Dish of Brazil

Feijoada is the national dish of Brazil , there are two former schools of belief with regard to its origin.

The most coarse trust is that it was concocted by Brazilian slaves, who gathered and used the scraps from the mansion and really transformed them into a slave-quarter delicacy.

Meat Casseroles

The second school say adamantly, that the black turtle bean stew, is a Brazilian discrepancy of the Portuguese dish, caldeirada and possibly the French; cassoulet.

Recipe For Feijoada

Serves 4 people
Preparation time: about 45 minutes
Cooking time: 2 hours and 40 minutes
Suggested beverages: lime batida or beer

Ingredients
800 grams of black beans
250 grams of dried beef
250 grams of salted pork ribs
1 pigs trotter
1 pig tail or ear
100 grams of smoked loin of pork
80 grams of smoked bacon
2 thick pork sausages
1 Portuguese sausage
1 onion
3 cloves of garlic
1 soup spoon of olive oil
2 bay leaves
1 orange

Preparation and Method

The day before you plan to have the feijoada, clean the pigs trotter and ear ot tail and soak them in cold with the pork ribs.

Soak the dried beef (cut into pieces), don't forget to change the water of both bowls a few times. (yikes).

Boil the salted meats in a saucepan, for about 12 minutes - drain, change water and cook...

Boil, drain and cook the dried beef, using the same formula as above.

When the meats are tender, drain off the water, cut the pork ribs into small pieces and put to one-side.

Cut the bacon into small pieces and slice the sausages.

Put the beans in a large saucepan - add water, bay leaves and the orange cut into 2 halves (remove the outer peel only).

Cook for about 45 minutes, then add all the meats and cook for a added 20 minutes.

Remove a incorporate of ladles of beans from the saucepan.
Chop the onion and garlic and saute in olive oil, without browning them.
Add the beans and cook for a incorporate of minutes, then return all ingredients to the main saucepan.

Give a damn good stir, taste and add salt if required.

Cook the whole lot again for about 20 minutes...

Serve with white rice, kale, manioc, and some fresh orange slices.

Notes:
The meats you use can vary - for instance, you don't have to use the pigs ear, if you dont want to (yikes).

During cooking, skim off the oily scum which gathers - you will need to do this quite a few times.

Very, very special note: Ensure that you haven't got any foremost appointments a incorporate of hours after eating your feijoada - particularly, in enclosed spaces....smiley....

Would you would like to learn more about Brazil and brazilian culture?

Feijoada - National Dish of Brazil

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Irish Stout Stew formula

This is a genuinely good recipe and it is very easy to make. Once you have browned the meat and added all of the other ingredients it will basically cook itself. It will be good for any occasion or party. It will warm cold bones after a day out in the cold.

Ingredients you will need: 2 lbs of Lamb stew meat or Beef, or a compound of both, 2 C of Onions diced, 2 C of Yukon Gold Potatoes, 4 C of Beef broth, 1 C of Carrots, 1 C of icy Peas, 1/2 C of Dark beer Guinness Stout if you prefer another dark beer that is okay too, 2 Tbs Garlic (fresh), 2 Tbs of Tomato Paste, 1 Bay leaf, and a integrate of Thyme sprigs, 1/4 C of Ap Flour, 1/4 C of Canola oil.

Meat Casseroles

First you will dredge your lamb, beef or both in the flour, you will need to make sure that all of the meat is coated in the flour. You can add pepper to your liking to the meat at this point if you prefer or you can wait until the very end to do so. You can add a very small estimate of salt but I advise doing it at the end of the cooking process to make sure you do not add too much. You can all the time add but you can not take it out if you know what I mean . You will take a large pot and add your oil and get it over a medium heat. Then you will add your meat and get it to a nice brown color. Then you will add your tomato paste and cook it off for about 5-10 minutes, add you garlic and let it bloom for about 1-2 minutes. Then you will add your beer and let it cook for about 3-5 minutes. Then add all of the other ingredients and let is simmer until the potatoes can be genuinely forked through. You will take off the Bay leaf before you serve the Irish Stew. You are now ready to serve this stew. I would serve it with a bread or a cornbread being form the South. You can serve it with anyone you like. Good luck and Enjoy!

Irish Stout Stew formula

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Freezing Cooked Food

A selection of meals stored in your deep freeze can be such a help, especially when catering for the unexpected guest or on occasions when you may have to go away, leaving family to look after themselves. Remember to label all such meals clearly with the date, contents and reheating instructions.

Meals such as casseroles and stews, etc should be partially thawed for at least 1 hour before reheating in a moderate oven (350ºF, gas number 4). The time allowed for reheating will vary depending on the quantity. A meal size for 6 usually takes 1 hour if partially thawed first.

Freeze pies in aluminum foil pie plates for convenience. They may be frozen baked or unbaked. Cooked pies naturally take less time to heat through. Once again, preheat your oven (400ºF, gas number 5) with a baking tray in place. Place the frozen pie onto a hot baking tray. Bake for 35-40 minutes. The direct heat will seal the pastry base before the filling thaws out, so preventing a wet base.

Soup may be frozen easily. Freeze in meal size portions. Heat the soup slowly without thawing before serving.

Important points:

1. Always use rice flour to thicken gravy, sauces, stews, casseroles, etc., as ordinary flour or corn flour tends to separate on thawing. Gravy should not be stored for too long because of its high fat content.
2. Remember your deep freeze has a tenderizing effect on all food, therefore only partly cook any vegetables to be included in dishes to be frozen.
3. White potatoes do not freeze well, so omit from frozen stews and casseroles.
4. Development of poor flavors is often caused by flavoring such as onion (in large quantities), herbs, spices and wine, so it is wiser to add these after thawing.
5. Always make sure meals are completely cold before packaging to freeze, as warm meals placed into freezer cause condensation and loss of quantity.

Whenever possible use tinfoil or aluminum foil dishes for storing pre-cooked meals in your freezer, as these can be used to reheat meals in a hurry without thawing. This is straight from freezer to oven and adds 20 minutes to reheating time. Alternately, there is a type of 'temperature-resistant' casserole on the market which may be taken straight from the deep freezer and place immediately in a hot oven.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

You can visit my website at http://www.a1cookrecipes.com.

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Easy Crockpot Recipes With Turkey Breast

Chicken stew recipes and beef casseroles are very nice to come home to at the end of a busy day, but what about the times when you fancy something a bit different? Turkey breast makes a welcome turn from the more base meats and it is very nutritious.

Unless you are cooking a thanksgiving evening meal for the whole house you will probably not want to buy a whole turkey, so select a turkey breast instead. Turkey breast can be fried, baked or poached, but crockpot cooking makes it categorically juicy and flavorful.

Meat Casseroles

Tips for production Slow Cooked Turkey

A small or medium sized breast is preferable to anyone too thick because it will cook better and more evenly. A frozen turkey breast can take four days to thaw so you might want to plan your easy crockpot recipes with turkey breast well in advance. The turkey needs to be defrosted before you start cooking it.

Sometimes when you buy turkey breast, there will be a package of gravy inside, which you will need to take off before adding the meat to the slow cooker. Rub butter all over the turkey breast before you add it to the crockpot, and then add vegetables and some kind of liquid. A can of chicken or turkey broth would work well, or some turkey stock with herbs.

Turkey takes about nine hours to cook in the crockpot so as well as planning some days for it to thaw out, you will need to plan a whole day to let it cook. The size and weight of the turkey breast affects the exact cooking time. Cooking turkey is similar to cooking chicken. When the turkey breast is white all the way straight through with no pink juices, it is done.

Other ingredients which go especially well with turkey contain cranberries, bacon, pineapple and all kinds of vegetables. You can use turkey in lots of distinct easy crockpot recipes, either you want to make something hot and satisfying, something exotic and international or a former house popular meal. Turkey is not high-priced and it is lean and healthy. Most population very much enjoy the flavor.

You can use leftover slow cooked turkey to make turkey salad recipes or turkey sandwiches. You can even make easy appetizer recipes with any leftovers you might have after the meal.

Other Turkey Crockpot Recipes

Instead of cooking a whole breast, you can make other easy crockpot recipes with it. Dice it into pieces and concentrate it with your popular sauce and vegetables. This cooks quicker than cooking a whole breast at once. If you have popular crockpot chicken recipes, you can commonly substitute the chicken for turkey in most of them, for a distinct flavor.

There are a lot of chicken recipes which you can make in a slow cooker so switching the chicken for turkey should not be a problem. If you have some to use up, why not find some tasty and easy crockpot recipes and draw some inspiration from them?

Easy Crockpot Recipes With Turkey Breast

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Pawpaw And Its Uses

1. Refreshing start to your day:

Pawpaw is a good way for whatever to start the day. A slice of pawpaw plain or with lemon juice. A slice of pawpaw is more than sufficient Vitamin C that an adult needs in one day.

Meat Casseroles

2. As a health snack for school lunches:

This fruit is an exquisite fruit sliced and wrap for children's lunches

3. As a vegetables:

Green pawpaw sliced and boiled maybe eaten as a starchy vegetable. Serve with cheese sauce.

4. As a meat tenderizer:

Pawpaw is a good tenderizing agent in stews, casseroles, curries as well as baked meats. To excerpt the juice from a green pawpaw, which can be rubbed into meat, octopus for tenderizing put cuts into skin with a knife and let the juice drip into a clean plate. If you want to cook very tough meat, you can marinate in a aggregate that include pawpaw flesh or chopped leaves for an hour or two before cooking as well as while cooking.

5. As a substitute food for:

Apple: Very green pawpaw cooked in sugar and mashed can replace apples in pies and short cakes.

Pineapple: Diced and boiled briefly. Add a spoonful of golden syrup. Use this to substitute pineapple in sweet and sours.

Pumpkin: If slightly orange, pawpaws maybe used instead of pumpkin

6. For upsets stomach

Pawpaw is also good for sick people, especially those whose stomachs gets upset when they eat meat, chicken, or eggs. Eating pawpaw with these foods sometimes makes them easier to digest.

7. To kill intestinal worm:

Mix three to four tea spoons of the milky juice of the green pawpaw with the same estimate of honey, stir into a cup of hot water and drink. Or grind or mash pawpaw seeds and combine the juice into a salad dressing or a sauce.

8. To wash clothes:

Use young pawpaw leaves instead of soap to wash clothes and remove stains. First rub clothes with crushed pawpaw leaves, then rub the clothes against each other while washing.

Pawpaw And Its Uses

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Using Claypots For Healthy Cooking - A Beginner's Guide

If you are looking for a healthy new way of cooking, why not try claypot cooking Asian-style?

Claypot cooking is an ancient technique in many cultures from the Romans, Etruscans, Chinese, Indian, Mexican and Moroccans. In Asia, claypots have been widely used as a cooking style for centuries. From China, Vietnam, Thailand, South East Asia to the Indian subcontinent, claypots are an essential utensil in any well-equipped kitchen. In fact, food is often served in claypots to tell people about the way it is cooked.

Claypots are used for boiling soups, noodles and porridge, making stews, and steaming meats and vegetables. With the claypot uncovered, claypots can also be used for frying and grilling meats, vegetables, tofu, rice and noodles. Many dishes are aptly named after this unique cooking style - claypot rice, claypot chicken, and so on.

The porous quality of clay as a cooking utensil creates a moist and sealed environment. When the claypot is soaked in water and heated in an oven, it is ideal for cooking healthier foods with less oil without losing the nutrients. In today's health-conscious world, the use of claypots for cooking is a wonderful way to reduce the fat content but yet retaining the natural food flavours.

Claypots are placed in direct contact with the heat source, be it a stove, electric hot plate, charcoal, microwave oven or grill. Claypots distribute the heat evenly and much quicker, thus bringing out the natural food flavours and with less energy. Juices released by the food cannot escape and is thus sealed into the claypot. There is no need to add extra oils or fats and the food does not dry out.

How To Start

The careful selection and choice of a good quality claypot is important. Claypots come in various diameters and volume. Select a size that fits your purpose and intended number of servings. Brown and black are the typical claypot colours. There are stockpots, casseroles and all kinds of claypot accessories such as food warmers and teapots.

To begin, it is wise to spend some time to identify a supplier of a good range of high quality authentic claypots. There are certain handling instructions related to the washing of a claypot. Generally speaking, there is no need to soak a good quality claypot.

Next, one should learn how to properly cook using a claypot by attending a claypot cooking class near where you live, or by watching a demonstration by an experienced chef, or by following a recipe cook book. Combining the right amount of ingredients and water in a claypot is crucial to the cooking process. This Is best learned from an expert.

Finally, a little maintenance is required. Claypots need to be handled with care to preserve its unique material for its next use.

Claypot cooking can be an enjoyable cooking experience, not to mention its health benefits. Once you get started, a whole new world of claypot recipes opens up to you.

Wilson Tan, an experienced claypot chef, distributes a complete range of authentic Asian claypots and publishes his own claypot recipes cook books. For more info, please visit: [http://www.jarmay.com.sg/Tanyu-Claypots-&-Claypot-Cooking.html]

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Meat Pie recipe - Easy Turkey Pot Pie recipe

Here's a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells

Meat Casseroles

1 (10.75 oz.) can condensed golden mushroom soup

1 cup turkey, cooked and chopped

1 (10 oz.) can mixed vegetables, drained

1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie formula featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells

2 pounds lean ground pork

1 pound lean ground beef

1 1/2 cups mashed potatoes

Salt and pepper to taste

1 teaspoon ground nutmeg

1 egg white

Directions

Preheat oven to 375 degrees.

In a skillet, brown the ground beef and pork over medium high heat; cook until wholly brown. Drain on paper towels.

In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.

Spoon the mixture into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil around the edges to keep them from getting burnt.

Bake for 45 minutes. Take off the foil for the final 15 minutes of baking to brown edges.

=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie

A nice alternative to other meat pies, this fish pie formula features salmon, rice, mushroom soup and cheddar cheese.

2 (9-inch) unbaked pie crusts

2/3 cup white rice

1 1/3 cups water

2 onions, thinly sliced

1 tablespoon butter

1 (10.75 oz.) can condensed cream of mushroom soup

2 (6 oz.) cans red or pink salmon, drained and mashed

2/3 cup cheddar cheese, shredded

Directions

Preheat oven to 450 degrees.

In a medium saucepan, cook the rice in the water.

Line a pie plate with the pastry and set aside.

In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.

In a bowl, join the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Layer the mashed salmon over the rice mixture.

Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.

Bake for 10 minutes. Sell out heat to 350 degrees and continue baking for an additional one 30 to 35 minutes.

Meat Pie recipe - Easy Turkey Pot Pie recipe

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Homemade Spaghetti and Meatballs

Preparing spaghetti and meatballs at home is easy and fun. Most recipes are simple to follow, and require very few steps. The following ideas center around the choice of ground beef to make the meatballs, and discusses how the meat is best combined with the noodles and sauce.

Meatballs

Ground beef is the preferred meat for preparing spaghetti recipes. The beef itself is available in different levels of fat content. Unlike good hamburgers, meatballs are best prepared with beef consisting of no more than 15% fat. The meat is combined with any or all of the following: chopped onion, onion flakes, garlic powder, chopped celery and seasonings, and can be rolled either large or small. The smaller sized meatballs can be browned in oil or butter, while larger ones are often poached in salted water. They can be prepared ahead of time and kept warm in the oven while making the sauce and noodles.

Adding Sauces To The Dish

Traditionally meatballs are served over spaghetti noodles with a tomato-based sauce. In the old-fashioned style, the spaghetti sauce is made separately, and the meatballs are doused or immersed in the sauce prior to serving. Most chefs prefer to mix a small amount of the sauce with the noodles before adding the meatballs to the dish. Because of the moderate-to-low fat content of the ground beef, the meatballs will keep their shape quite well and at the same time offer enough of the distinct "hamburger" taste that combines so well with tomato sauces. This pleasing mixture of tastes is strongest if the meat and the tomato sauce have not been in contact during the cooking process. This is why most recipes for spaghetti sauce recommend combining meat and tomatoes during the last stages of preparation, with little or no simmering time.

Ground Beef

Beef should always be cooked thoroughly to eliminate the chances of E. coli or other harmful bacteria being consumed. Most recipes, including those for preparing meatballs, suggest that excess fat be drained and discarded, as this would otherwise add unwanted calories and does not usually enhance the flavor. Like any other recipe calling for ground beef, meatballs should be eaten at once and leftovers need to be refrigerated immediately, before they cool to room temperature.

Ground beef makes almost everyone think of spaghetti and meatballs, and there is no wondering why; a well-prepared recipe never fails to impress.

Try one of our delicious, traditional or contemporary ground beef recipes. Inspired from cuisines around the world, we offer a complete collection of ground beef recipes; perfect for everyday or special occasions.

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Beef Stew comfort Food - An Old Fashioned prudent method to Warm You Up on a Cold Day

When cool weather starts to drift in at our Alabama home, I go through my method books and start pulling out all my favorite soup and stew recipes. These hearty ease foods stir up deep rooted memories from my childhood. This is a beef stew method from my mother's variety that I've used for many years.

A simmering stew fills our house with a warm, comforting aroma, and every person knows that anyone is stewing in the pot is going to fill their bowl and their stomach soon with something good.

Meat Casseroles

My mum had to stretch a food dollar a long way to feed seven. That was hard in the 60's when most women stayed at home and families survived on one income. This stew is frugal and commonly feeds my house two or three meals.

This method is simple, yet delicious. You can all the time add other things to it if you like, but I propose trying it just once exactly the way it is. The ingredients are inexpensive, and it is yummy served up with soft white bread slices and a glass of cold iced tea.

Here are the ingredients you will need:

* 1-1/2 pounds of beef tips (stew meat can be used, but beef tips are excellent; if you use stew meat, trim fat and gristle before cooking)
* flour, black pepper, Lawry's seasoning salt
* 2-1/2 Tbsp vegetable oil
* Rehydrated onion flakes (placed dried flakes in small estimate of water for about 5 minutes)
* 1 clove garlic or 1/2 teaspoon garlic powder
* 4-1/2 cups very hot or boiling water (I microwave it)
* 1 Tbsp salt
* 1 Tbsp lemon juice
* 1 tsp sugar
* 1 tsp Worcestershire sauce
* 1 tsp pepper
* 2 bay leaves (remove before eating stew)
* 1/2 tsp paprika
* dash of allspice (cloves will work as well; we prefer allspice)
* 5-6 carrots
* 1 pound small white onions (optional)
* 4-5 medium white potatoes (peeled and diced)
* 1/2 cup cold water
* 1/4 cup flour

Here are the steps you will take:

1. Place flour in a bowl or container. Season with Lawry's and black pepper.
2. Place meat chunks in flour and roll colse to until dusted evenly.
3. Place 1/2 of the oil in a non-stick kettle or stew pot.
4. Heat on low to medium.
5. Place meat chunks into pot. Do not crowd.
6. Brown on all sides. Take off to plate.
7. Add rest of oil, brown remaining chunks.
8. Return all meat chunks to the pot.
9. Add rehydrated onion flakes, garlic or garlic powder, boiling water, salt, lemon juice, pepper, paprika, Worcestershire sauce, bay leaves, and allspice.
10. Using a wooden spoon, stir thoroughly, using the spoon to "loosen" any browned bits from the pan bottom.
11. Cover the pot. Do not leave lid ajar. Simmer for two hours. Stir occasionally.
12. After two hours, peel and dice potatoes. Add to stew.
13. Peel and dice carrots. Add to stew.
14. Add small white onions if you are using them.
15. Cook for 30 minutes or until vegetables are tender.
16. Discard bay leaves and garlic clove (if you did not use garlic powder).
17. Mix 1/2 cup cold water with 1/4 cup flour. Blend it thoroughly.
18. Add to stew, and boil gently for a 2-3 minutes.
19. Take off stew from heat. Allow to sit covered until ready to eat.

Again, I serve this with cold sweetened ice tea and soft white loaf bread. The bread is yummy dipped in the gravy. I also like a few dollops of Louisiana Hot Sauce on my stew to add a slight spice. Leftovers are delicious. If stew thickens more than you like, you can thin it with some tomato juice or a slight bit of water.

Beef Stew comfort Food - An Old Fashioned prudent method to Warm You Up on a Cold Day

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Cook Anywhere You Wish With a Portable Convection Oven

A portable convection oven is one of the latest innovations to hit the world market. Both conventional and convection ovens use heat or thermal energy to cook food.

The key difference lies in the existence of a circulating fan for a convection oven. This fan is usually kept in a separate compartment in this type of oven. When food is being cooked in the oven, the circulating air distributes heat all over the food. Therefore, food is cooked faster and more efficiently compared to a conventional or standard oven. Due to the lack of circulating air in a standard oven, food like roasted chicken or casseroles may have uncooked or partially cooked portions.

These portions are usually found on the bottom areas of the food. As you may know, uncooked meat can cause food poisoning and might be detrimental to a person's health years later. By using an oven with a convection feature, it is possible to enjoy evenly cooked food, which is healthier and tastier. According to some findings, a convection or turbo oven is capable of reducing cooking time up to twenty five percent, even faster than a standard microwave oven.

Another great advantage of a turbo oven is its lower cooking temperature compared to a standard oven. Therefore, less money is spent to pay utility bills. Similar to a microwave oven, a turbo oven is sold as over the range, built-in, commercial or countertop convection oven. Among all of them, the most popular type is the countertop or tabletop oven with convection. This is hardly surprising.

As its name implies, the countertop convection oven can be set up on any countertop or tabletop easily enough. There are two main sizes of countertop ovens these days, miniature or toaster type of ovens and regular-sized ones. Generally, both the regular-sized and miniature ones are portable. However, the miniature ones were invented quite recently for the very purpose of portability. This portable convection oven is small and compact enough to be packed into a backpack or a suitcase.

Therefore, you can use one while traveling. All you need to do is plug it into a power supply. Bake, roast or heat up your food easily and quickly without having to rely on eating outside all the time. You save money besides eating healthier food. A tabletop convection oven usually uses gas or electricity as power supply. The most recent invention of a miniature type can use solar power to cook food. Therefore, it comes in handy during a camping or even a picnic trip.

To summarize, a portable convection oven offers a number of benefits. It can be used to bake healthy and tasty cookies, cakes and bread or roast meat and casseroles evenly while traveling or camping. With the latest invention of solar powered miniature convection oven, cooking healthy and tasty food quickly and easily during a camping trip is very much possible.

For more information and ideas about how you can benefit from a portable convection oven, visit the author's site at http://countertopconvectionoven.biz/.

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absorbing Overnight House Guests - Made Easy

I have truly enjoyed interesting overnight house guests and since we live in Florida near a gorgeous beach, we have guests who look send to the turn in scene and for some to get away from frigid weather up north. It is fun and enjoyable plainly because of pre-planning and organization.

Below are some tips that work very well for interesting overnight guests:

Meat Casseroles

*Planning - put together a plan for meals to be served together with breakfast, lunch and dinner far in expand to allow adequate time to shop for groceries and have the right food on hand.

*Food making ready - prepare most foods ahead, ice or refrigerate.

*Breakfast - this meal tends to be more difficult to prepare in advance. Have on hand cereals, yogurts, protein powder to make smoothies, fresh fruit, eggs, bacon/sausage, pancake mix, frozen waffles. making ready omelets and pancakes makes breakfast special and my guests enjoy watching this activity. Also, I have on hand a few additions so that my guests can personalize their omelet.

*Lunch - sandwiches are the quickest and easiest to prepare. Have on hand a range of deli meats, tomatoes, dressings. Box salad mixes work well along with a range of bottled dressings. Leftovers from dinner the night before also works well together with fried chicken, cold sliced roast beef served over salad greens topped with dressing.

*Dinners - meals that can be made ahead include casseroles, tomato sauce, either with meat or marinara style, fried breaded chicken breast. I do the breading early in the day and refrigerate till ready to fry. Fry an hour before serving, and place in a warm oven. This gives you added time to set the table, prepare a salad and visit with guests. I also prepare breaded veal cutlets and fry in extra virgin olive oil or bake until brown. An easy meal is serving the cutlets with lemon slices, a vegetable and a salad. Also, the cutlets can be served cold the next day in a sandwich.

*Morning Coffee - if you have an auto-timer coffee maker, prepare coffee the night before and set to the time guest awake. Have cups, sweetener, and cream set out for guests to help themselves until breakfast is prepared.

*Preparing the House -place an alarm clock in the bedroom. Have adequate hangers in the closet and furnish drawer space. Find a space to store luggage.

*Bathroom - should be adequate with fresh soap at the sink and in the shower along with shampoo and conditioner. Have an extra furnish of towels stored in a favorable place for guests to reach. Since traveling by air these days makes packing some toiletries difficult, have on hand in the guest bathroom small bottles of lotion, toothpaste, toothbrush, small size Box of aspirin/ibuprofen, Band-Aids, even a spare hairdryer can come in handy. I also like to include a small Box of Tums, as it's easy to over indulge when on vacation and all the time have a few extra rolls of toilet tissue.

*When Children Come To Visit - keeping children entertained is easy. Just be sure to have things like books, puzzles, crayons, paper, scissors, and Silly Putty. Also have a small range of toys and a large basket to store the toys, making cleanup easy. Kids can sometimes be picky eaters, but most children enjoy chicken fingers, macaroni and cheese, bagels, waffles, canned soups and fresh fruit.

I have found planning in expand has made my time with guests relaxing and gives me more time to spend visiting with them.

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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.

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.

You, too, can learn how to cook at LearnHomeCooking.com [http://learnhomecooking.com]

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Shepherds Pie formula - Ground Beef Shepherds Pie formula

A hearty meal of shepherds pie will give you that warm glow while the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.

5 medium potatoes, peeled and chopped

Meat Casseroles

1 pound ground beef

6 slices American cheese

1 (10.75oz.) can condensed golden mushroom soup

3 teaspoons butter (optional)

Directions

Preheat oven to 375 degrees.

Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.

While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.

Transfer combination to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.

Bake for 20 to 25 minutes, or until the top is golden brown.

=> Shepards Pie Recipe: Down Home Shepherds Pie

Another homemade version of shepards pie featuring ground beef, potatoes, corn, beans, cheese and gravy.

1 (7.6 oz.) package potato flakes

2 pounds lean ground beef

1 onion, finely diced

1 (15 oz.) can whole kernel corn, drained

1 (15 oz.) can green beans, drained

4 (10.5 oz.) cans brown gravy

Salt and pepper to taste

1/4 pound American cheese slices

Directions

Preheat oven to 350 degrees.

Prepare potatoes agreeing to directions on box. Set aside.

In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of the grease.

Add corn, green beans and gravy to the skillet. Mix thoroughly. Add salt and pepper to taste. Pour combination into a 9x13-inch baking dish. Spread potatoes over the top. Layer cheese slices over potatoes.

Bake for 40 minutes, or until cheese turns golden brown.

=> Sheppards Pie Recipe: Chicken Sheppards Pie

This sheppards pie recipe features chicken, potatoes, garlic, cheese and spices.

8 potatoes

1/4 cup butter

2/3 cup milk

1 medium head roasted garlic

1 pound chicken breast, cooked and shredded

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon thyme, chopped

1 tablespoon rosemary, chopped

1/2 cup red bell pepper, diced

1 cup corn

1 cup cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Cut the head of garlic in half and drizzle with olive oil. Wrap garlic in aluminum foil and bake for 45 minutes.

Reduce oven climatic characteristic to 350 degrees.

Peel, chop and boil the potatoes until tender; drain. Mash potatoes. Add butter, milk and the roasted garlic; mix well. Set aside.

In the lowest of a casserole dish, arrange the chicken evenly on the bottom. Sprinkle with salt, pepper, thyme and rosemary. Layer on the peppers, corn and all but 1/4 cup of the cheese. Spread mashed potatoes on top.

Sprinkle remaining cheese on top.

Bake for 25 minutes, or until brown colse to the edges.

=> Shepherds Pie Recipe: Easy Shepherds Pie Recipe

If you like shepherds pie, but don't have time to fuss over a longer recipe, you can whip up this version in a short time. It's still homemade and will hit the spot perfectly.

1 pound roast beef, cooked and cubed

2 onions, sliced thinly

1/2 cup homemade beef gravy

4 cups mashed potatoes, cooked

Directions

Preheat oven to 350 degrees.

Layer the roast beef in the lowest of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.

Bake for 1 hour, or until potatoes are browned.

=> Shepherds Pie Recipe: Turkey Shepherds Pie

This version of shepherds pie will take a limited bit more effort, but you'll be rewarded with a savory pie featuring turkey, red potatoes, zucchini, green beans, mushrooms, cheese, spices and a whole wheat crust.

5 large red potatoes, peeled

3 tablespoons butter

1/4 cup milk

2 (9-inch) whole wheat pie crusts

1 tablespoon olive oil

1/2 cup diced onion

1 pound ground turkey

1 large carrot, julienned

1 zucchini, thickly sliced

1/4 cup canned green beans, halved

6 large fresh mushrooms, quartered

2 tablespoons fresh parsley, chopped

1/4 teaspoon dried thyme

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 cup cheddar cheese, shredded

Salt and pepper

2 tablespoons butter, diced

Directions

Preheat oven to 375 degrees.

Boil potatoes until tender. Mash with 3 tablespoons of butter or margarine and milk. Season with salt and pepper to taste. Set aside.

Saute onion and carrots in olive oil until soft. Stir in the ground turkey, parsley, thyme and garlic. Once turkey is roughly browned and broken up, add zucchini and mushrooms. Salt and pepper to taste; drain. Stir in the flour.

Divide meat combination into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread mashed potatoes evenly
over mixture. Dot with butter.

Bake for 30 minutes, or until potatoes are slightly browned.

=> Sheperds Pie Recipe: Savory Sausage Sheperds Pie

A real hearty sheperds pie meal for sausage lovers.

1 pound sausage, uncooked

1 (12 oz.) jar beef gravy

1 (10 oz.) package frozen mixed vegetables

1 teaspoon Worcestershire sauce

1 (24 oz.) package ready mashed potatoes

Directions

Preheat oven to 400 degrees.

In a skillet, crumble and cook the sausage over medium high heat until brown. Drain on paper towels.

In a bowl, combine the sausage, gravy, vegetables and Worcestershire sauce.

Pour combination into a greased 2-quart casserole dish. Spoon the mashed potatoes evenly on top. Bake for 30 to 40 minutes.

Shepherds Pie formula - Ground Beef Shepherds Pie formula

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The Secret to a Healthy Casserole

Casseroles are something that my family indulged in at least four days a week. On Sundays Dad would put something big on the BBQ spit, like a turkey, leg of lamb or ham and we would eat that, with all the fixin's for Sunday dinner. For the rest of the week we had sandwiches and casseroles, interspersed with burgers, spaghetti and meatballs, or a pizza. Casseroles are great for using up those leftover bits of meat in a more interesting way. If you love cheese, as my family does, there's nothing better than some kind of meat baked with pasta and cheese. Okay, I confess, I'm Italian, and I eat like it.

Putting together a casserole is kind of like making soup, but without all the liquid. You need something to bind everything together, like cheese or some canned soup without the liquid, eggs, or breadcrumbs...or all of the above. Pretty much anything goes good in a casserole dish and there are loads of casserole recipes out there. First decide what kind of meat (or veggies, if you're vegan), starch, binder and flavors you want to put together. Then figure out how long it's going to take for the flavors to mingle in the oven, and go for it.

If you are going to use rice or pasta, you can either cook the starch first and then cook the casserole less or you will have to add the appropriate amount of liquid so it can cook. Things like potatoes don't need liquid but they will need an extended cooking time. With precooked starches you will just need enough time for everything to mix well and if you take that route, make sure you cook the meat first too.

Remember to season the casserole well or it will be rather bland. Beyond the usual salt and pepper, you would use basil, oregano and cheese for pasta, tomato sauce for rice or pasta and cheese for potatoes. Additional vegetables for any casserole would be onions, garlic, peas, beans, carrots, celery, bell-pepper, broccoli, cauliflower and corn. Tuna goes best with peas, onions, garlic and pasta, with a white sauce. Beef goes best with rice or pasta and all of the vegetables and tomato sauce. Chicken and turkey go best with rice or pasta, peas, corn, onions, garlic and broccoli. Ham goes best with onions, garlic, peas, beans, bell-pepper and cauliflower. These are not hard and fast rules, just examples. You fix what you like and don't worry about tradition. Pop that casserole in the oven, heat until bubbling and enjoy. When you make it yourself with fresh vegetables and a good chemical-free meat, it's healthy. That way you can also cut the calories, leave out additives that the deli might put in (and that the frozen food manufacturer will for sure put in), and get the satisfaction of knowing that you know exactly what is in it.

©2010 Dr.Valerie Olmsted All Rights Reserved

Dr. Valerie Olmsted is an author, naturopathic physician, metaphysician, internet entrepreneur, artist, speaker, and lover of life. Traveling with the Quantum Vortex Experience, she has helped thousands of people reach the inner connection they are seeking and has contributed to the discoveries of manifestation practices via quantum physics applications.

http://www.BeWhoYouReallyAreCoach.com
Contact: Dr. Valerie Olmsted
2370 W. SR 89A
Ste.11-#121
Sedona, AZ 86336
928-257-3290

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Old Fashion Casserole Recipes for Down Home Goodness!

Bring some old-fashion down home goodness to your family's dinner table with these casserole recipes. They are easy, economical, and make delicious house meals. The first formula in this description are for Old Fashion Corn and Beef Casserole which contains two house favorites, corn and ground beef. The second formula goes in a wholly separate way with Baked Ham and Beans. The third formula goes back to corn and ground beef but adds rice this time.

Old Fashion Corn-Beef dinner
2 green bell peppers, chopped
1 onion, chopped
2 tablespoons shortening
1 pound ground beef
salt and pepper to taste
2 eggs
2 cups corn, whole kernel
4 ripe tomatoes, sliced
1/2 cup dry bread crumbs
butter

Meat Casseroles

Saute the onion and bell pepper in the shortening for about 3 minutes. Add the ground meat, salt, and pepper and brown meat lightly. Take off from heat; stir in eggs and mix well. Butter a baking dish. Put 1 cup of the corn in the bottom of the buttered dish. Add half the meat mixture and top with half the tomato slices. Repeat layers using the other half of the ingredients. Top with the bread crumbs and dot with thin pats of butter. Bake at 350 degrees for about 45 minutes until lightly browned and heated through.

Baked Ham 'N Beans
This is a formula my mom got from a Hunt's Tomato Sauce advertisement when I was a child.

1/2 cup chopped onions
1 1/2 Tablesp. Wesson, pure vegetable oil
1/2 lb cooked and cubed ham
1 lb 14-oz can Pork and Beans
1 8-oz can Hunt' Tomato Sauce
1 Tablesp. Worcestershire sauce
1 teasp. Prepared mustard
2 Tablesp. Brown sugar

Saute onions and meat in Wesson oil until onions are golden. Mix in remaining ingredients. Pour into a baking dish and bake at 350 degrees, uncovered, for 30 to 45 minutes. Serves 4.

Seven Layer Casserole
1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.

*This is a bell pepper.

Enjoy!

Old Fashion Casserole Recipes for Down Home Goodness!

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How to Cook Roast Beef

Roast beef is one of the most beloved meal or even as a snack for most people. It is easy and it clearly presents the clear taste of beef. It may be served with any beloved sidings such as potatoes and vegetables for dinner, or plainly between two pieces of bread for an easy sandwich.

Roasting is ideal when using large cuts of meat. For beef, there are a estimate of ideal cuts for this cooking process. The loin is a very tender part of the beef settled behind the ribs, ordinarily a more expensive cut, but is ideal for roasting. Examples of loin cuts are the tenderloin and tri-tip. Behind the loin is the round. The round section is ordinarily tender, thus a coarse option for most. Rump roast, especially the boneless rump roast, is most oftentimes used for daily casual cooking. Before cooking, the meat should be at room temperature to make sure that while the roasting process the beef is evenly heated and cooked.

Meat Casseroles

For seasoning the meat, this may plainly be salt, pepper and/or garlic although the meat may be seasoned using either a marinade or a rub. A marinade is a clarification where the meat is soaked for at least an hour or two so that the taste permeates straight through the meat and helps in development the roast beef tender and juicy. Others prefer marinating the meat overnight prior to cooking. Dry rub on the other hand, is easy a mix of separate seasonings and herbs that are rubbed over the meat before cooking. Salt, pepper, basil, garlic, lemon, rosemary and thyme are some of the coarse seasonings and herbs used as rub.

A shallow pan is beloved for roasting. This ensures that the heat is evenly distributed on the meat thus, cooking it evenly. As in any cooking done in the oven, preheat the oven prior to cooking the roast beef. Cooking time is largely depended on the size of the beef cut. One may also think the estimate of fat and bone in the meat, as well the grade of the meat.

Though there are general rules about cooking time, a meat thermometer is a must to ensure that the meat is cooked to the beloved done-ness. For those who prefer rarely cooked roast beef, 9 minutes should be devoted per pound of meat with the temperature of the meat at 120-125°F. For medium, it is about 14 minutes of cooking time for each pound of meat, with a central temperature of 145-150°F. For well-done cooking, 18 minutes per pound is ideal with a central temperature of 155-165°F. After cooking, it is ideal to let the roast beef sit between 15-20 minutes covered in foil. This allows the juices of the meat to stabilize and assures that it is still juicy when carved and served.

How to Cook Roast Beef

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Ways of Using Everyday Spices For Cooking

Many people prefer trying out different spices as they are preparing dinner. Spices will add flavor to a plain dish and make it delicious rather than ordinary. Not cooking with right spice may also wreck a entire dish in a few seconds. This covers several common ingredients and the complimentary dishes they are most suited to.

Bay leaves are best used in lots of types of foods. Bay leaves are also perfect to use in soups like beef soup and tuna chowder. They compliment most fish. Bay leaves also go great with most meats, including beef, veal, pot roast and boiled ham. For fowl dishes, their best uses are for boiled chicken, game and stews. Bay leaves will often give regular ordinary foods such as onion, boiled potatoes and green beans a special taste. Add a few to your next homemade marinade for a great flavor.

Cinnamon is a useful spice stored in many kitchen shelves. Use cinnamon with fruit salad or added to fresh fruit. Cinnamon also goes well with fish patties or casseroles, as well as pork, ham and lamb. A little cinnamon dusted fried chicken is yummy. It adds to vegetables also, usually when used with sweet potatoes, yams and winter squash. One may also decide cinnamon in ham and lamb sauces. I don't want to forget to add desserts to the most common uses for cinnamon. It is great when added in baked goods, and hot beverages.

Cloves can be overwhelming if not used sparingly, but it is surely one of my most favorite spices. It is a delight when used along with fruit cocktail or speckled on peaches and apples. Cloves also works great with soups like beef and bean. Cloves compliments ham and pork. You can add cloves when planning to cook vegetables. Many types of vegetables are made interesting by adding a little cloves. Breads and muffins, peaches, custards and hot drinks are all perfect picks for the addition of cloves.

Garlic is all-purpose as far as ingredients go. Use garlic in dips, cheese spreads and vegetable type drinks. Try it in stews as well as vegetable soup or pork soup. Garlic goes well with all varieties of poultry meals, as well as a large number of baked meals. It can be a wonderful addition for many vegetables, as well as when used with most white sauces and meat gravy. Baked goods such as rolls and bread benefit from it too.

Oregano is a long time favorite. Mix oregano with vegetable juices, tomato juice, pizza sauce and cheese spreads. Oregano is also perfect for vegetable soups. It also works great with stuffing for fish and works great with eggs. Oregano is a splendid choice of spice to use with a variety of meats. Swiss steak, stuffings and meatloaf all are better because of the addition of oregano. It can also be added to white potatoes, peas, cabbage, onions, spinach and green beans for a special dish. Oregano is nearly always used for pizza and spaghetti sauce.

Paprika is best when added to spreads and on fresh vegetables. It also adds to vegetable soups, all types of chowder and beef stock. One can use paprika with all varieties of fish dishes. It goes well with hard boiled eggs, too. It also goes well with pork, in ham gravy, and along with poultry. Add a little paprika with potatoes and cauliflower. Put a little paprika on any kind of salad as a garnish. One might also add it to gravies of all kinds.

Parsley is mostly known for its use as a garnish, but parsley is also great when added in broths, with all types of fish, and in cheese casseroles. Cheese omelets do well with the addition of parsley. Parsley compliments many meat dishes too. Lamb, pork, veal and steak are a few of the main choices. Add it in white foods and poultry stuffings, as well as an addition to creamed peas and potatoes.

Thyme tastes good in tomato juice and cocktails. It is surprisingly good with chowders and soups. Use a little thyme with fish dinners. Adding a bit of thyme to meat dishes or stuffings easily turns them from bland to superb. One might also put some thyme in lightly cooked beans and potatoes.

Don't be put off by picking your favorite herbs and spices while planning a meal. You may develop something fantastic.

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Using Thermometers For Cooking

Undercooked foods is one of the main sources of bacteria. E.coli or salmonella is the prominent types of bacteria that could possibly make a hit on us. Food-borne ailments acquired from undercooked food can be totally prevented if food will be cooked with the right climatic characteristic with the use of a food thermometer. Getting customary in using a food thermometer is very useful for a someone who loves to cook.

This will not only check the climatic characteristic for meat cooking but also the climatic characteristic for cooking dishes with eggs and casseroles. Preventing your meat from being overcooked is the main purpose of a meat thermometer and will preclude you from taking in undercooked food. It is regularly a stainless probe steel, which is directly inserted in the part of the meat that is thickest. The thermometer's tip point measures the meat's climatic characteristic while the results are given out in the digital display.

Meat Casseroles

There is a wide variety of food thermometers that one can choose from made of varied shapes and designs. You can either get them from any stores near your place or have more options on by checking on the internet. There are lots of thermometers that are made for meat. The thermometer that is ovenproof can stand the oven's heat. There is also a singular food thermometer that is designed for microwaves. The thermometers that bulge outward once the meat is cooked at the right climatic characteristic are the pop thermometers. The digital types are not just useful for meat climatic characteristic but also after the cooking process.

The most recent and most up to date thermometer in the shop today is the Bbq thermometer. Majority of these are wireless to part the inside that is separated from the reading display unit. Technical bugs may still be present with these meat thermometers as there are a whole of them are designed to show spoton reading in the middle of one to two degrees. Overall, it is significant that you bear in mind the other precautionary measures to preclude avoiding to hurt yourself while applying it for cooking.

Using Thermometers For Cooking

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