How to Make Cooking Great Meals Easier

Many people love to cook, and eat, great meals but few people these days can seem to find the time. With the hectic schedules involving work and children and household duties there is usually very little time left in the day to spend on cooking a healthy, home cooked, gourmet meal. We often find ourselves resorting to fast or frozen foods in order to cut back cooking time but not only are we losing many healthy ingredients by doing so but we are also eating more of the ingredients that we shouldn't and we are losing out on a lot of the taste that makes home cooked meals so great. If you take the time on one day of the week though to plan ahead for your meals you can actually get back in the kitchen and get cooking great home cooked meals for you and your family again with very little additional work. Listed are a few of the things you can do to make your life easier in the kitchen and your meal easier on the pallet.

The first and most important things that you can do ahead of time is cut up fresh veggies ahead of time and keep them in the refrigerator or freezer. Peppers and onions are used often in cooking and take up a considerable amount of time when it comes to cutting them so dong this ahead of time will save a lot of time each night when you cook. Just pull them out of the freezer and throw them in a pan for a quick and flavorful addition to any meal. Some veggies may not hold well in the refrigerator or freezer though so you will want to check in order to find out which ones will hold before attempting to do this.

Marinate meats ahead of time and you will have a quick and flavorful meal at your finger tips. You can seal certain meats in and airtight container the night before you use them so that all you have to do when you come home from work the next day is slip them in a pan and cook. This also works well for crock pots and instead of waiting you can just put your meat in the pot before work, be on your way, and come home to a gourmet meal.

A great way to save time in the kitchen is to invest in a pressure cooker. A pressure cooker will allow you to cook a gourmet meal in under an hour and it will be moist, healthy, and delicious to. Most of the frozen meals you find in the grocery store take more than an hour to cook so why not spend the time on cooking something you will actually enjoy.

Food may be a necessity for us to survive but that doesn't mean we shouldn't enjoy it while we're in the process of nourishing ourselves. There are many great time saving tips out there so that you can get back in the kitchen and start having your family enjoy meal time all over again.

Home Coffee Bean Roasting - Acquire Advanced Grade Coffee at Home

When it is raining outside and you are cuddled up in your bed, what is the strongest companion to have? For most, the decisiveness is very acquirable. In freezing imports, the optimum fellowship is a cup of warming coffee. That is why the drinkable is turned over to be the hottest accompany for anyone, other than a book.

The Uncovering and Health Profits of Coffee

Home coffee bean roasting is likewise developing in popularity simultaneous to the outgrowth in the consumption of coffee itself. Far from its Uncovering in the back countries of Ethiopia, coffee is forthwith one of the most hot drinkable in the world, as documented with the sharp sprouting elsewhere of coffee shops. Coffee is a brewed drink that is caused from the fried seeds of the coffee plant. It contains caffeine, which has a inducing result on the person, so drinking a cup or two of the beverage will impart one the perquisite in mental activity, realizing one mentally energetic.

Where Most Coffee Arrive From

Coffee is grown most notably in South America, Southeast Asia, and Africa, staggeringly putting up to the savings of the nations who are net exporters of the coffee plant.

One of the World s Most frequent Drinks

Because coffee is one of the topmost drinkables in the world in terms of consumption, the spike in sales of equipments for home coffee bean roasting was likewise anticipated. Home coffee bean roasting lets one to enjoy their loved cup of the brewage even from the comfort of their homes.

Why Roasting Coffee Is Crucial

Roasting is the starting level in coffee production. It implies sorting, roasting, cooling and packaging the roasted coffee beans. Nevertheless, with home coffee bean roasting equipments hit purchasable for everyone, the work can straight off be monitored more closely by the very persons who will drink the brewage. In roasting, the green coffee bean is roasted , returning the beans the characteristic spirit it would give coffee. Equated to unroasted or raw coffee beans, roasted beans are rich.

Moving from Smart Occupations to Home-based Occupations

Home coffee bean roasting produces clear the roasting of small batches of coffee beans for own and home consumption. Although home coffee bean roasting is something that was widely applied before, the twentieth century witnessed a decline in the practice due to the grow of commercial coffee roasting outfits. Lately Notwithstanding, there is a revivification in home coffee bean roasting with the handiness everyplace of equipments and pricks that build home coffee bean roasting gettable and more commodious.

In home coffee bean roasting, the following tools are usually used.

1.Coffee roaster. This cooks the coffee beans and so it will be prepared for crunching. The roaster should be authentic and must provide the befitting temperature to give the coffee bean its defined taste.

2.A coffee mill. A coffee grinder mashes the coffee after roasting, stimulating it fine-grained. After grinding, the coffee will right away be fit for consumption.

One Place for Home Coffee Bean Roasting

If you are counting for the hottest equipment and then you can act on your home coffee bean roasting projects, you can log on to The Grape and Granary. You will be able to acquire the optimum deals on coffee roasting equipments.

Cooking Tips For Gas Grills

Despite the fact that most people believe grilling is easy and that anyone can be successful on the barbeque grill, grilling is actually one of the most challenging of cooking methods. Now more than ever, savvy home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking - and gas barbeque grills can't be beat for simplicity and convenience. But grilling only becomes EASY when you know the basic procedure for grilling and the important cooking tips for gas grills that ensure better results every time. The greatest challenge presented by grilling is that it is the most intense form of direct heat cooking there is. If cooking is like driving a car, grilling is like being strapped to a rocket ship! The good news is that grilling, like any basic cooking method, can be mastered. And these cooking tips for gas grills will get you started on the road to awesome grilling all year round.

Preparing Recipes for the Grill

When preparing recipes for the grill, the most important thing to consider is how the grilling method of cooking acts differently on different types of foods. Careful product selection is extremely important. You must start with a tender product if you want to end with a tender product. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking because the grill will not tenderize meats. You want to also make sure the product you choose will be able to withstand direct high-heat cooking. Different products will handle this differently and some are just not the best choice for grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Vegetables all cook at different rates, too, depending on their texture and fimness. When cooking different combinations of vegetables together (as in skewering), you will achieve far better results by par-cooking the "harder" items prior to skewering so that all vegetables are the correct done-ness at the same time. These are just a few examples of the types of things you want to consider in cooking recipes for the grill.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one - more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking - particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It's actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill - right on top of the heat elements. Keep in mind that this "water" can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine - anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process - cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit "early" to allow for the carry-over cooking that occurs. And that's it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the "pros" go into the gas grill's column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.

These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.

Break Out and Make Your Cakes Three-Dimensional

Birthday, wedding, anniversary and other cakes are always a staple at any party. However, most cakes except wedding cakes have been two-dimensional in nature for the past 30 years. Although, technically wedding cakes are tiered which means they're already three-dimensional. Even now most birthday cakes you see are simply a cake which is cooked in a shape of a character or object. The cake is than decorated with icing to finish off the cake. There is now a new way to make a very exciting and eye-popping cake for your guests. The newage cake pan is the three-dimensional cake pan.

Three dimensional pans have been designed which are created so that your cake comes out three-dimensional. This means instead of pouring your cake batter into a flat and having a two-dimensional cake. You pour your batter into a three-dimensional pan. The cake is baked as you normally would, however, it will normally take a 5-10 minutes extra as the center of the cake can sometimes be thicker. Once cooled the cake can be removed from the pan (as before) and you can decorate it.

When icing the cake you must remember that you aren't icing a cake you are icing the actual object. We recommend trying to keep the icing as simple as possible with only a few colors. If you try to over complicate the icing by adding too many colors the cake can sometimes be ruined. It is best to simplify and add more detail as necessary later.

As an example, in a two-dimensional pan of Mickey Mouse you would bake a cake with a face and two ears. Another option is to buy a cake-pan that is shaped as Mickey Mouse. However, the new option is to select a three-dimensional cake pan that when you bake and the whole thing is Mickey Mouse. You can than decorate the whole thing and it becomes Mickey Mouse. Remember, keeping the icing simply means the ears would be drawn black, pants red, shirt black and a cute mickey mouse face.

The most common and favorite type of three-dimensional cake pans are animals. The most common is the rubber ducky which is easily iced in yellow icing with a red beak. Another very common cake pan is a giant 3d cupcake pan. This is a little strange as cupcakes are normally three dimensional, however, very popular. Finally, Christmas themed 3d-cake pans are becoming more popular as everyone likes cake during the holidays.

These cake pans are perfect for all occasions and especially great for children who have a favorite character. Making the cake actually pop out of the table brings a whole new level of excitement for the child. This makes the cake a feature item at any party and will definitely impress the other parents.

The only problem with these three-dimensional cakes is not wanting to wreck the beautiful masterpiece. We recommend that take pictures both above as usual but also from a different angle to show the three-dimensional nature of the cake.

Cheese Producing - Pertinent Facts to Know About the Exercise

In medieval History

Cheese inducing is pronounced to be unexpectedly seen by the nomads of Central Asia 10,000 years ago. Cottage cheese was a preferred among medieval Greeks as instanced by their tragedies and comedies. Egyptian murals portray cheese affecting. Gauls and Romans alike, even when fighting, partaken their passion for cheese. Cheese products were capable sources of nutrients for warriors because they could hold out all cases of weather and time itself.

In Recent History

The take off of bulk yield of cheese is contemporary to the Industrial Revolution. Scientists of that time prepared bacteria that aided output of cheese at enormous measures. During World War II similar in prehistoric times, they became basic solid foods of soldiers of all sides and fighting countries. Cheese getting has grown an industry not only a craft restricted to a few people.

Its Products

Due to the forms that have evolved in different countries, it is very tricky to categorize or classify cheese. One fashion of sorting the products of cheese netting is by the characteristics of the products and they are exhilarating, processed, whey, semi-soft, sharp, hard, odorous, semi-firm, blue vein, goat or sheep, soft-ripened, double and triple cream, and pasta filata. When classed corresponding to age, they are the following:

? Curdled and drained, which are simplest and with very marginal treating. They are smooth and with moderate taste. They are spreadable on breads, crackers, and biscuits. A accomplished illustration is cottage cheese.

? Whey, which refers to exhilarating cheeses that could be exhausted raw or utilized in cooking

? Stretched curd that are massaged practicing hot water and taken after grooming. Nice examples are Mozzarella and paneer.

Cheese forming products could as well be grouped corresponding to texture and content.

The Operation

Cheese gaining demands basic strides that you could make out in your own kitchen. If you make out it systematically, you could create your preferable cheese as to content, texture, and discernment. Here are average footsteps.

1. Sterilization of dairy milk at 161 degrees Fahrenheit, which is addressed pasteurization
2. Ageing, which is when you culture the milk by turning it into an acid
3. You add up rennet into the cultured milk, which makes its protein to coagulate
4. Break up the curd to set off whey release, which is cited to as cutting
5. Heat the cut curd so that moist is repulsed out of the curd and will ensue to its tautening up
6. Take Away the whey by dangling the cheese employing a cheesecloth bag
7. Append salt for seasoning and preservation purposes
8. Mechanically compress the whey from the cheese
9. Air dry the cheese
10 Ensconce the cheese in an air-tight container and let it age so that it will take its feeling and traits

Do not hesitate to carry on cheese inducing in the security and fondness of your home. Log online and visit The Grape and Granary for the optimum character of stuffs and equipment. Relieve yourself from the temptation of packaging and marking that would cost you much, arrange your own cheese making!

Your Guide to Cooking Chicken Legs on the Grill

Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

LETS GET GRILLING

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren’t as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.

Cooking With Gas

A FRIEND OF MINE tells the story of an amazing salesperson who worked with him at a barbeque retailer. Barbeques are usually an emotional purchase for males. A man might struggle in the kitchen, but don’t try to tell him that he can’t master the barbeque.

If a man was to shop alone in this retail outlet, he might be afraid to come home with a large purchase (it’s not easy to hide a barbeque), so he takes his wife along, for purchase approval. The wife’s role is to keep the husband’s desire to spend in check.

My friend’s sales colleague knew how to play the game. He’d wait until a husband and wife approached a barbeque before starting any dialogue. After a minute or two, he’d approach and ask what the couple wanted in a barbeque.

The husband would say something like, “Just to cook sausages and steaks for family and friends”. His wife would nod in agreement.
The salesman would then ask deeper questions like, “Have you ever roasted food on a barbeque before?”

“No,” the husband would reply, looking at his wife. They were now curious, wondering how on earth you roast food on a barbeque. The salesman would show them where to place the baking tray, how to control the burners so that the heat would cook around the roasting meat; how adding hickory chips could give the meat a smokey flavour and how the hood had a temperature gauge. Next he pointed out a rotisserie, explaining how you could cook chickens just like the take-away shops. The husband was amazed, imagining the banquets he could create.

“Do you cook stir fries?” the salesman asked the wife. “Sure,” she said.

Next, while the husband was still dreaming about chicken banquets, the salesman showed the wife how to use a wok in the side burner. When the husband snapped out of his little daydream, the wife was off in her own fantasy, dreaming about stir fries. While this was going on, the familiar smells of summer feasts—sausages, steaks, and onion—filled the air. (The store manager had allowed the local scout group to cook a barbeque in the foyer of the store to raise money.) The dreams became real, aided by the sense of smell and the sounds of a sizzling grill. The husband and wife were sold. They’d come in looking for a basic three burner barbeque, but walked away with four burners and all the extras too, including a roasting hood, rotisserie, side burner, cover and a bag of hickory chips.

It didn’t end there. After he’d broken their defensive mechanisms and established their decision to buy, the salesman continued. “How will you clean your barbeque?” he asked.

“With warm soapy water I guess,” the husband said.

The salesman stared back as if in shock, explaining, “Mate…cast iron plus soapy water equals rust.”

“How can we avoid that?” the husband asked.

“Use a cleaning pack like this one,” the salesman said.

Then out came a gas gauge for detecting gas bottle leaks and a bag of fat absorbers to reduce the number of fat fire flare ups.

The final docket read:
Barbeque $399.00
Roasting Hood $150.00
Rotisserie $49.99
Side Burner $149.99
Fat Absorber $7.99
Cleaning Pack $39.99
Gas Bottle $59.99
Gas $4.99
Gas Gauge $19.99
Hickory Chips $12.99
Total $894.92

On average this salesman led each couple to spend more than double the barbeque’s base price on added value items.

How did all this come about?

The retailer trained their salespeople to ask deep questions about the total use of the barbeque. Poorly trained salespeople sell only the barbeque, assuming that it’s all the customer wants. Most customers have an issue, problem or need they want solved. Asking deeper questions exposes what the customer is really after. In this case the husband wanted to show off a new toy and the wife wanted to be more involved in the barbeque experience. (Instead of being stuck in the kitchen preparing salads, she can now cook roasts and stir fries.)

The retailer packaged a total in-store experience including all the sounds, smells, and accessories of a real barbeque experience. This engages customers so much more than simply seeing a shiny new product.
Your business must find out your customers’ needs and develop a package of solutions. At Harvey Norman, our computer store success came when we developed a one-stop shop where customers can buy all their computer hardware, software and peripherals.

If you sell home loans, your customer more than likely has a car loan, so why not offer service in that area as well? As long as it doesn’t dilute your main offer, offer your channel additional value.

Turkey Recipes - How to Cook a Turkey

Cooking a turkey a whole turkey, whether for Thanksgiving or for any celebration, can seem very confusing and difficult at first. This article will show any beginner how to prepare a turkey, and how it can be cooked.

Steps

1. Choose a good turkey. Although a lot of people will have a different budget for buying a turkey, it's a wise idea to purchase one that you can best afford. The turkey should be free range, organic, and rather purchased fresh from a butcher instead of a supermarket to ensure quality and freshness.

2. Thaw the turkey, if necessary. If you happen to choose a frozen turkey for your Thanksgiving, it's very important to take it out of the freezer ahead of time to allow the turkey to fully defrost and thaw prior to cooking. It should be thawed in its original wrapping in a deep tray at the bottom of the refrigerator and opened only to allow it to set to room temperature a few hours prior to preparation.

3. Remove the giblets from the inside cavity and then the turkey, rinsed under cold running water. Afterward, pat dry with a dish rag thoroughly. If the turkey is going to be stuffed, the stuffing should be added to the neck cavity at this time. See How to Stuff a Turkey for Thanksgiving. Weigh the whole stuffed turkey to determine how long cooking time will be. The average cooking time is 20 minutes per pound of the whole turkey.

4. Brine the turkey if desired. Brining is the very simple and inexpensive process of “marinating” the bird in a salt solution infused with aromatic herbs, spices, fruits and vegetables. The salting process encourages very deep, cellular moisture penetration, which basically means less drying out during roasting...resulting in a moister bird.

Roasting

See also How to Roast a Turkey

1. Oven temperature plays an important role while properly cooking a turkey. The setting should be at 425 degrees Fahrenheit (220 degrees Celsius). This exact temperature should stay for at least the first 30 to 45 minutes in order for the heat to fully penetrate the turkey. After a half an hour, the temperature should be reduced to 325 degrees Fahrenheit (170 degrees Celsius) to finish cooking.

2. The tray the turkey is roasted in should be covered thoroughly with two sheets of heavy duty aluminum foil. One sheet should go length-wise and the next sheet the other way. Also make sure the sheets are large enough to fully wrap over and around the whole entire turkey to form a loose sealed tent to cook in. This keeps in moisture, and doesn't allow the turkey to burn or dry out.

3. Place the turkey on the foil rubbed with 4 ounces of room temperature unsalted butter to the breast meat and thighs. Also consider wrapping strips of bacon on the breast meat to keep it moist during cooking. Wrap the foil up over the turkey and place in the oven carefully.

4. Basting should be done every 30 minutes or so after the cooking temperature has already been reduced. Doing this earlier will drop the oven temperature and disrupt cooking time. Also consider being extra cautious while unwrapping and wrapping the turkey up between bastings to prevent the risk of getting burned.

5. To receive a nice crispy skin on the turkey, the foil over the breast and thighs should be removed and so should the bacon to allow to crisp. This ensures the cooking process to be complete and makes a great appearance as well.

6. When you're estimated cooking time is finished (depending on the weight of your turkey), check to see if the turkey is fully cooked by sticking a metal skewer or fork into the thickest part (thigh is recommended). If any red juices or traces of pink meat are present, consider placing the turkey back into the oven for an additional 20 minutes or so. The turkey is fully cooked when all juices run clear and are free of any pink and red.

7. After removing from the oven, it should be wrapped in new foil and put aside 30-40 minutes prior to carving. This allows the juice in the bird to stay and distribute evenly throughout the whole entire turkey.

Why Buy New? Catering Equipment New Vs Used

When you are starting a restaurant, one of the decisions you will have to make is whether to invest in brand new catering equipment or to source quality second hand catering equipment. Just like buying a car many people would choose to purchase a quality mark, a proven reliable premium branded product. When starting out in a catering business, most entrepreneurs will have approached a finance institution and borrowed a sum of monies to equip not just a kitchen with its commercial equipment, but to purchase all the associated products and services required to get the business off the ground.

Everything revolves around cashflow and like any good business it takes good management to make every pound count, especially in the early days when the business is young and unproven. Your kitchen equipment can soon take up a very large portion of the start up capital and although the kitchen may look fantastic with its bright shiny new catering equipment, until it starts producing food and customers are flowing through the doors a very large part of your investment is sat depreciating in value.

Just like that brand new car, as soon as you have driven it out of the showroom, it has lost a significant percentage of it's value. You promise to clean it every week and you wont eat, drink or smoke in it, 3 weeks later the children are fighting over a Mcdonalds toy and fries are littering the back seat. There are a couple of empty drink cartons ( some have leaked) in the foot well and you just didn't have time to clean it this week. That's generally how it goes!

Its just the same with your brand new catering equipment, as soon as you have removed the wrappers, and lit the burner it has become second hand!. A few days later it's covered with splashes of fat and looks like its been there for years. It's certainly worth significantly less than it was new, and with catering equipment that can cost over £10,000 an item its a lot of money.

Buying second hand brings with it a new set of challenges. Buying new is perceived to be much easier, with manufacturer guarantees and its generally very easy to approach a catering equipment manufacturer and get out your cheque book. Buying second hand or used equipment can be a little trickier. Questions arise like:

Why are they Selling it in the first place?

Is there going to be a any guarantee?

How long will this equipment last?

These are all valid questions and the great news is that a few specialist companies have appeared that offer fully reconditioned catering equipment at significantly cheaper prices than buying new and they guarantee the equipment for peace of mind. The busy owner operator of a catering business has little time to scour through the ad mags, drive up and down the country looking at for equipment in the hope of finding a bargain. Quality used catering equipment is not easy to find even with the time and resources to invest. No wonder that the second hand commercial equipment market has seen some serious growth during the last year as many savvy business people are turning to kitchen equipment specialists to provide them with the answers. Its has gone beyond just providing catering equipment!

Owner operators are looking for answers too. A particular challenge with modern equipment is the complexity of the modern kitchen. From delivering 70 portions of salmon in 4 minutes to designing the right dishwashing system turning to the professionals for advice is the right move, even if they cant provide the kitchen equipment to solve the problem, chances are they can advise you on your next steps.

Every restaurant and catering business is unique, with its own unique needs, it always pays to have professionals in the kitchen and professionals in the wings, supporting great kitchens with their business questions and needs.

Making Dough For Dough: A Bake Sale Fundraiser at Its Best

Baking has always been a popular past-time for many people. They enjoy doing it, while others enjoy eating it. But there's no reason that baking can't become a quick way to make some money as well. A bake-sale has become one of the more popular ways to fund raise in churches and schools during recent years.

Now there are some points you always have to remember when doing something for a bake-sale. Firstly, you have to understand that a bake-sale is to earn money. This doesn't mean you can't have fun. However, it does mean you need to find recipes that are relatively cheap and easy to make large batches of.

Secondly, you must prepare extras so that it can last the length of the bake-sale. Of course depending on how long the sale is, you'll need to find things that can either be re-heated or taste good cold. Also it must maintain an allure of freshness despite being made the day before or perhaps even two days ago. And Lastly, they must be both pleasing to the eye and their wallet. This ties back into the first criteria which is that the materials must be cheap, so you can sell it at a good mark up.

So how can we accomplish these tasks. Well, its pretty simple if we look at it from the consumers' point of view. We must first look at who is most likely to purchase at the bake-sale. If it were a school sale and children were most likely to be your customers, then things that are large and colourful would most likely be popular. Recipes like cookies with M&M's or chocolate chunk muffins would appease their already in-place notion that it will be delicious, not to mention fun to eat. This makes the items sell much quicker and easier.

However, if this was a church bake-sale adults would most probably be your customers. Although you can still make M&M cookies or chocolate muffins, it would be more prudent for you to consider relatively “healthier” alternatives. Recipes like banana cake or carrot muffin would be a sure win at the sale. Of course with a bake-sale targeting adults you would have to watch your pricing a little bit more. You might find more bargain hunters, though usually your audience should understand that your are doing this for a good cause - so never underestimate the power of a sign to communicate your intentions for the bake sale!

Of course, there are a million other things you can do. Depending on the time of the day, you can change the style of the bake-sale altogether. If it were a lunch time sale, why not try mushroom quiche? Or perhaps you can maybe even shepherd's pie. Although these sort of food would have to be hot at the time of selling, they would be a much better choice than pumpkin pie when people want a proper lunch. In the end, there are many things you can try. Of course besides for making a little dough for your dough, you can always have a little fun with it too.

Roasted Halves : Have Plenty on Hand For All Your Entertaining and Snacking Needs!

Roasted Halves - A Pecan Delight

Pecans are so popular and the roasted variety can be used in so many different ways. Many cooks prefer to use them as halves, for their baking needs, as the price is a little bit less and they're easier to chop to put in their favorite dish, whether it be for the first course, as in a sweet potato pie with a pecan topping, or in something more decadent, as a pecan pie, or pecan tarts. How delicious are they? Another great dessert where pecan halves can be used, is a decoration on the top of a cake, or over your favorite ice cream along with a sauce. The variety is endless.

When you prefer to roast your own pecan halves, this is s simple method to use. In a large baking dish, place the pecans, and then pour some lukewarm water over them. If you find some, which are black or shriveled, remove them. Stir them around for a minute, and this process will help them to taste much sweeter when put in your favorite recipe. You will notice that the water will become dark, from all the impurities coming from the nuts, then drain them and repeat this until the water is clear.

Then spread the pecans in a single layer and put them in the oven at 350*F. Roast them for approximately 20 minutes, stirring every once in a while, until they are a nice deep golden brown color. They will continue to turn brown when they are cooling, so don't leave them in too long. This is the time when you will want to put either some butter or margarine on them, stirring so they all get covered, then sprinkle with salt. Let them cool completely before packing them in your favorite airtight container.

Pecan halves and other nuts are becoming a nutritious snack foods for so many types of people and for all different reasons. You might have a meeting, which you are running late for, so you need a quick pick-me-up. Keep a bag of roasted pecan halves handy in the office, in your children's' school bag, or keep a dish of them in your kitchen for you to munch on whenever you need a quick fix.

Everyone needs fiber in their diet, and pecan halves are a wonderfully easy way to get this much-needed part of our daily quota. Some facts to know about his versatile nut; 15% of your needed daily fiber can come from nuts, as they contain 5 grams of fiber from 50 grams. One-quarter cup of pecan halves will replace a serving of meat, or some other protein source, your heart will thank you for reducing the amount of cholesterol that's in the blood, and eating just a handful of these nuts daily will help to control your weight.

You've heard that eating an apple a day is so helpful for your health, well pecans have about 19 minerals and vitamins and also the amount of fiber you receive from the apple, can also be found in a handful of pecan halves, many very good reasons for eating them. For the best in quality check out the pecan halves at tannerspecans.com

The Year in Food: A Calendar of National Food Holidays

In America, we love our food�and we love our holidays. As it turns out, food is the focus of well over 365 national holidays, not including the entire weeks and months devoted to some edibles. Most of the holidays are informal, not official, so you won't find them on your average wall calendar. Still, the celebration of various cuisines and comestibles is sure to appeal to foodies of every stripe, from the humblest hot dog fan to gourmands aspiring to culinary school. Here's a quick month-by-month tour of some of our funniest�and strangest�food holidays.

January

Giving us a sugar rush to beat the winter blahs, January brings National Cream Puff Day (January 2), National Marzipan Day (January 12), and National Blonde Brownie Day (January 22). However, perhaps our most quintessential of American desserts is celebrated on January 23: National Pie Day, which was created by the American Pie Council.

February

With February's food days, you could plan a palate-pleasing party, from National Stuffed Mushroom Day (February 4) and National Chocolate Fondue Day (February 5) to National Margarita Day (February 22) and National Tortilla Chip Day (February 24). Don't forget to include a bowl of mixed nuts�National Almond Day is February 16 and National Pistachio Day is February 26.

March

Love peanut butter, banana cream pie, white chocolate cheesecake, or lemon chiffon cake? Before you decide to give up sweets for Lent, celebrate these sinful treats on March 1, March 2, March 6, and March 29, respectively. If your tastes run more to lollipops or popsicles, you'll have to wait until March 28 for Something on a Stick Day.

April

April is for cheese lovers, from National Cordon Bleu Day (April 4) to National Cheese Fondue Day (April 11). That homey classic the grilled cheese sandwich is honored on April 12, and even the humble cheeseball has its day on April 17. For the lactose intolerant, there's Garlic Day (April 19), Lima Bean Respect Day (April 20), and National Raisin Day (April 30).

May

Gourmet foodies will love May�but the rest of us might have to take a few culinary classes to compete. Start with an appetizer on National Escargot Day (May 24). Then, choose your entr�e: Roast Leg of Lamb (May 7), Coquilles St. Jacques (May 16), or Coq au Vin (May 29). With decadent delectables like these on the menu, it's a good thing May 6 is International No Diet Day and May 11 is Eat What You Want Day!

June

Pastries are the order of the day in June, whether it's jelly-filled doughnuts (June 8), apple strudel (June 17), cherry tarts (June 17), or chocolate �clairs (June 22). In fact, the first Friday in June has been National Doughnut Day since 1938, when the Salvation Army designated the holiday to commemorate World War I volunteers who handed out doughnuts to soldiers.

July

Ice cream (July 20) and cotton candy (July 31), barbecue (July 4) and hot dogs (July 20)�July is definitely the heart of summer. If you're hot and thirsty, you can cool off on National Pi�a Colada Day (July 10), National Daiquiri Day (July 19), National Ice Cream Soda Day (July 20), or National Coffee Milkshake Day (July 26).

August

We're enjoying the outdoors in August, so why not eat accordingly? National Watermelon Day is August 3, National S'mores Day is August 10, Lemonade Day is August 20, and Eat Outside Day is August 31. For those who can't get enough hot dogs, National Bratwurst Day is August 16, and the first Saturday in August is National Mustard Day, exuberantly celebrated every year at the Mount Horeb Mustard Museum in Mount Horeb, WI.

September

Bring back memories of school days (and school lunches) with holidays like National Cheese Pizza Day (September 5), International Pickle Day (September 14), National Cheeseburger Day (September 18), and National Chocolate Milk Day (September 27). Don't forget to get in touch with your inner child on September 18, which is National Play-Doh Day � not purposefully edible, of course, but you can create a reasonable facsimile of your favorite treat.

October

With Halloween at the end of the month, it's no surprise that October celebrates a number of sweet candy treats, from National Fluffernutter Day (October 8) and Caramel Apple Day (October 21) to Good and Plenty Day (October 24) and National Candy Corn Day (October 30). For the adventurous, there's even National Chocolate-Covered Insects Day (October 14).

November

Thanksgiving gives us an annual excuse to indulge, but November offers other indulgent food-related holidays, too. Can you resist giving in to a calorie-busting treat on November 1, National Deep-Fried Clams Day; November 12, National Pizza with the Works Except Anchovies Day, or November 16, National Fast Food Day? If so, you deserve a reward�perhaps on November 25, National Parfait Day.

December

Home-baked goodies are the essence of the winter holidays. In December, enjoy National Cookie Day (December 4), National Brownie Day (December 8), National Lemon Cupcake Day (December 15), National Pfeffern�sse Day (December 23), National Pumpkin Pie Day December 25), and National Fruitcake Day (December 27).

After eating these delicacies all year long, you�ll definitely need one of those beloved holidays just to recuperate. Aside from that, who knew there were so many �food days� out there? Only in America would every day be a different culinary celebration.

Cooking Perfect Steak: Achieving Every Grill Master's Nirvana

Cooking perfect steak might mean different things to different people, but by using the same - very simple procedure, everyone can achieve their own personal definition of perfection right on their own BBQ grill. The process begins with choosing and preparing your own beef tenderloin and ends with knowing exactly when that steak has finished cooking to the exact done-ness that you want it to be. And all of this happens without disrupting the steak's beauty with knife gashing and checking that center for "pinkness." Intrigued? Give me 10 minutes and I'll give you my formula for cooking perfect steak on your outdoor grill tonight!

It All Starts BEFORE Cooking Tenderloin!

For most carnivores, the beginning of the process towards steak nirvana is when you actually start cooking tenderloin. Unfortunately, this approach leaves out one of my best secrets for cooking perfect steak: start with the whole tenderloin. There are so many advantages to buying a whole tenderloin and breaking it down yourself. You can definitely save some money learning how to do this, and it is a lot easier than you think. When you buy the whole tenderloin, the first thing you have to do before cooking tenderloin is to remove the "chain". The chain is the side muscle; it contains a lot of the fat and is great for use later in stews, chilis or even my favorite treat: Tenderloin Philly Cheesesteak. But that's a whole other way for cooking tenderloin and beyond the scope of this article! Once you've removed the chain, you must remove the thick top end of the tenderloin - "the head". This, too can be set aside and used later. What you are left with is a long tenderloin from which to cut your steaks. The most important thing to remember is to try to cut the steaks of consistent size by weight. Consistent size equals consistent cooking, which equals reliable cooking! Use a scale and aim for a consistent size somewhere between 3 and 5 oz per steak, depending on who you're cooking for.

Do you Really Know How to Grill Beef?

As much as I love outdoor grilling season, as a chef it always makes me cringe a little. Most people think they are expert at grilling and most people make the same mistakes in grilling - so you do the math. Knowing correctly how to grill beef (or anything else) is essential to outdoor cooking success. If cooking is like driving a car, grilling is like flying a rocket ship! Everything happens quickly and intensely with grilling and that includes mistakes. Grilling is basic cooking method that utilizes direct source conductive heat. So, we start by getting the grill as hot as possible, keeping the lid down as we heat everything up. However, as soon as the cooking starts, the lid stays open for the duration. This is the first most common grilling mistake. Closing the lid basically turns your grill into an oven - using indirect convective heat (along with direct conductive heat) to cook. Before placing my steak on the grill, I like to brush it with olive oil and add salt and pepper. You might like a marinade or a rub. Go right ahead and do your steak however you'd like. Place the steak "show side" down on the grill (if there is a show side) and let it cook. When you learn how to cook beef correctly, you will know the signs to look for to determine when it is time to flip the steak. This is done when the steak is cooked 50-75% on the first side. The second most common grilling mistake is to flip to early, losing all of the ways you have for watching the steak cook to that 50-75% on one side. Finally, always allow a steak to rest 5-10 minutes before serving so the juices run out before it hits the final plate.

How Long Should the Meat Cook? Until It's Done!

So, here we are. We always arrive at the same question. In travel, it's: are we there yet? - and in cooking, it's: how long should the meat cook? Well, I have one answer to all of the "how long" questions: until it's done. Yes, it really is that simple. Let the meat cook until it's done. And now we get into the more interesting question: how do I know when it's done? I often say that cooking is a journey - so you are a tourist, an observer on that journey. As you observe what happens to the steak during the cooking process, you will notice some predictable things happen. First, at 165 degrees, proteins coagulate. What you will see when this happens is that the steak will stiffen and shrink. You will see the sides of the tenderloin start to get brownish gray. At 320 degrees, the sugars caramelize. If you lift a side of the steak up slightly and look underneath, you will see the formation of grill marks to indicate this is happening. You will also begin to smell that nice, sweet, smell - telling you that you are cooking perfect steak and all is happening as it should. When the steak is 50-75% cooked on one side, it reaches what is termed in French culinary as "a point". You will observe the juices start to bubble up to the red top. This indicates it is time to flip the steak, allowing it to finish its cooking on the other side. The last observation you will make to determine done-ness is the most quantitative because you will use a thermometer. Don't cut open your steak to peer into the middle! Don't stab at it with a fork! Both of these activities will release all of the juiciness you just worked so hard to achieve! 125-135 degrees is rare; 145-150 is medium and 160-165 is well done. So pick your temperature and remove the steak from the grill. But before serving it, let it rest for 5-10 minutes so that the juices can redistribute and run off onto the non-serving plate.

While cooking perfect steak is different for everyone, learning how to prepare your little piece of outdoor grilling perfection is as simple as understanding the process - and cooking with the end result in mind. What will you think of next?

How to Marinate Your Way to a Delicious Summer

Learning how to marinate is a major step to great seasonal outdoor cooking (aka GRILLING!). It can also be a source of embarrassment, shame or disappointment (at the very least) if: 1) you don't really know how to do it, 2) you wonder why you'd even want to do it or 3) you have no idea how to go about the whole process in the first place. The good news is that when done correctly, marinating is a simple process that, can bring you countless grilling success stories with delicious and masterful results. So, which will it be then? Shame and stress or success and mastery? If you chose the latter, read on, and follow my very simple steps to marinating mastery.

Marinate with a Mission.

Marinating is done to add flavor, add moisture and to tenderize meat. Learning how to marinate will improve your cooking because it opens up a whole new level of creativity in cooking. There are limitless ingredients and one simple procedure. It makes for a very simple everyday cooking solution that incorporates a seasonal favorite - grilling outdoors! The trick is to take your favorite meat and make up a marinade for it on the spot - based on what ingredients you have on hand and your desired flavor profile. The formula may always be simple and always be the same, but the variety of ingredients will ensure that you are never bored!

Proceed with Caution (but not too much!).

In learning how to marinate, one of the things to determine is what meat you plan to use. A common mistake is to overestimate the meat tenderizing results that can be achieved with marinating. Yes, marinating will provide SOME tenderizing - but only some. You still cannot take shoe leather, marinate it and cut it with a butter knife. It's not going to happen - and expecting that will only produce those disappointing results I mentioned before. Like anything else you cook, it is always best to start with good ingredients and to consider the end result you desire. In addition, muscle tissue will absorb marinade better than fat tissue so using an overly fatty piece of meat will result in very little marinating actually getting into your product.

There is a Method to the Madness (and to the Marinade).

Making your own marinade is easy and ingredient options are virtually limitless. In most marinades, the essential ingredient is an acid, which acts as a slight tenderizer, but the type of acid you choose is completely open to your creativity and the type of dish you are making. Wine, lemon juice, tomato juice, balsamic vinegar, orange juice pineapple juice and margarita mix are all fairly common acids that work great in marinades. Adding oil is also an option, but keep in mind that the oil itself will not be drawn into the muscle tissue. Oil in this case is used solely for flavoring so if you use oil, choose a flavored oil. Fresh herbs and spices can also add flavor to marinades and you've got lots of choices here, too. When using herbs, remember that whole herbs release their flavor slowly so they work best for long marinades. If you are going with a quicker marinade, grind up the herbs before use to impart their flavor more quickly. Then you just make it up! Yes, you read that correctly. There is no recipe here because there are hundreds of recipes for marinades and I don't know what you like or what you're making. The key to cooking success is to learn the basic cooking methods, the techniques of achieving the end result you desire, and then let your taste, imagination and your unique situation be the guide for making up your very own marinade recipe, which might be different each and every time you marinate.

The only Reaction should be a Good One.

Always place the product you are marinating (with the marinade) in an air-tight container to keep the moisture in. Remember - one of the reasons we are going through this process is to add moisture so you don't want to lose it at the same time! How long you let the juices soak in to the meat depends on how much time you have and the cut of meat you are using. The thicker the meat, the longer you will have to marinate to impart the flavor into the protein. Remember to use an acid-resistant container such as stainless steel. Don't use copper or pewter as this can react with the acid, making those who eat the food sick. Finally, always store the container in the refrigerator for the entire duration - until you cook the meat. Remember to always discard the marinade after you have finished marinating and never re-use the marinade during the cooking process because it has had raw meat soaking in it for a length of time. In these ways, you are ensuring food safety.

So - what will you make this weekend? Relax. You know how to marinate and you've got a whole summer of delicious experimentation ahead of you!

It's Grilling Time!

Warm weather signals one thing to me - it's grilling time! Time to fire up that grill and get cooking.

Of course hamburgers and steaks taste great on the grill just as they are. But when you want to serve up something that is just a bit different we have some suggestions.

First of all Grilled Texas Beef Steak, grilled steak with a bit of pizzazz. A mix of cumin, chili powder, cayenne and garlic pack a punch.

Asian Grilled Pork Tenderloin is an original recipe that combines flavorful Asian seasonings with the fruitiness of orange juice. A nice mix.

Barbecued Peach Pork Chops combines pork with fruit, always a good combination, and tops it off with a delicious savory sauce.

Any of these delicious meat recipes is sure to get your next barbecue of to a good start!

Grilled Texas Beef Steaks

1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
4 slices eye of round, about 1 inch thick

Preheat barbecue and grease grill.

Blend seasonings in a small bowl. Sprinkle both sides of meat with seasonings, then gently press into meat. Place meat on barbecue and grill for 4 minutes per side for medium-rare meat.

Steaks are great with baked potatoes, which can be done on the grill as well. Simply follow these easy directions:

Wrap the potatoes in foil and put them on a cooler part of the grill so they won't burn. Check them after about 30 minutes. Total cooking time depends on the size and can be as much as 45 minutes to 1 hour. They are done when they are soft right through to the inside.

Asian Grilled Pork Tenderloin

2 pork tenderloins

Marinade:

3 tablespoons orange juice concentrate
2 tablespoons soy sauce
1 teaspoon sesame oil
1" piece of ginger, peeled and sliced
3 cloves garlic, peeled and sliced

Place the pork tenderloins in a large plastic zip lock bag. Combine the marinade ingredients and pour over the pork tenderloins. Marinate for 2 to 6 hours.

Grill for about 20 minutes or bake in the oven at 375�F. Baste often with the marinade.

Slice and serve.

Serves 4-5.

Barbecued Peach Pork Chops

1/4 cup fresh basil or mint, chopped
1/4 cup red pepper jelly, melted
2 tablespoons cider vinegar
1 tablespoon grainy mustard
3 cloves garlic, minced
1/4 teaspoon salt
pinch pepper
2 firm ripe peaches, unpeeled and sliced
4 thick bone in pork chops

Mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper in a bowl. In a separate bowl, toss peaches with 2 tablespoons of the jelly mixture. Add the pork chops to the remaining mixture. Turn to coat and let stand for 20 minutes to marinate.

Place the pork chops and peaches on a greased grill over medium high heat. Close the lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove the peaches and keep them warm. Cook chops until there is just a hint of pink inside, about 4 minutes longer.

4 servings

I hope these amazing recipes will tempt your taste buds and encourage you to get grilling now!

Summer Grilling Made Easy

Summer is the season our thoughts go to cooking outdoors - grilling.

We are all familiar with cooking meat on the grill - juicy steaks, hamburgers and tangy ribs. But how about some lighter fare?

Here are three lighter recipes for summer grilling - a salmon with citrus flavored sauce, grilled vegetables and a light grilled halibut (or any solid white fish) with a herb and lemon flavored crust.

So any time you are in the mood for something a bit different and a little on the lighter side, try these out.

Grilled Citrus Salmon

1/4 cup honey garlic barbecue sauce
2 tablespoons lemon juice
2 teaspoons chopped chives
2 teaspoons melted butter
2 teaspoons honey
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
pepper to taste
hot pepper flakes (optional)
2 pounds salmon fillet, one large fillet or individual portions (works best with one large fillet)

Preheat the grill to medium high and grease well. Pierce a piece of nonstick foil several times and place on a baking sheet. Stir the barbecue sauce with the other ingredients (except the salmon). Put the salmon on the foil, skin side down.

Brush half the sauce mixture over the salmon. Slide the foil on to the grate. Cook, covered, without turning for 15 to 17 minutes or until salmon is cooked but still slightly cook in the center. Brush with the remaining sauce mixture during the last 5 minutes of cooking.

To serve, slice salmon into portions and use a thick metal spatula to remove from the portions from the foil. Leave the skin behind. Garnish with added chives if desired.

Makes 6 servings.

Cedar Plank Version:

Soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill and preheat for 5 or 10 minutes or until wood begins smoking. Place the salmon on the cedar and proceed as directed above. Use skinless salmon for best results.

Grilled Vegetable Platter

1/2 cup garlic and herb flavor barbecue sauce (or your favorite marinade)
3 tablespoons melted unsalted butter or olive oil
1 tablespoon fresh parsley, chopped (or 1 teaspoon of dry)
1 tablespoon fresh thyme, chopped (or 1 teaspoon of dry)
3/4 pound each of small red and white potatoes
4 cobs corn, cut in half or thirds if larger
1 pound assorted summer squash such as green or yellow zucchini or patty pan squash

Whisk the marinade or barbecue sauce with the butter, parsley and thyme until well combined. Reserve.

Bring a large pot of salted water to a boil. Working in batches, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them to a large bowl of water to chill. Drain well and pat dry. Toss all the vegetables with the marinade mixture until evenly coated.

Preheat the grill to medium high. Grill the potatoes corn and squash, turning as needed and basting with any remaining marinade. As vegetables become tender, remove from the grill to a warm platter or bowl. Tent the cooked vegetable platter with foil until all vegetables are cooked.

Makes 6 servings.

Grilled Halibut with Lemon-Herb Crust

3/4 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon finely grated lemon zest
salt and pepper to taste
1 tablespoon butter or margarine
2 tablespoons mayonnaise
1 tablespoon fresh tarragon, chopped
1 pound halibut fillets, about 1/2" thick, skin left on
2 tablespoons fresh lemon juice

In a small bowl, combine bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and toss with a fork to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon.

Arrange the fish, skin side down, on a platter. Spread each fillet with the mayonnaise mixture. Press crumbs mixture onto each fillet.

Preheat barbecue on high for 10 minutes. Reduce the heat to medium-high. Arrange fillets on barbecue skin side down. Lower lid and cook until fish flakes easily with a fork and topping is browned, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.

Makes 4 servings.

Bring Back the Family Picnic

How many of us remember the family picnic?

I have many fond memories of packing up a cold supper and going with my family, including aunts, uncles and cousins, for a family picnic by the lake. Sometimes we would barbecue hot dogs and hamburgers to go with the salads and cool desserts my mother had packed. Other times it was a cold supper, with cold meats and fried chicken pieces to eat alongside those wonderful salads.

Before supper we would play in the water, play games and get our appetites ready for delicious picnic food. After supper, we would relax, maybe play some cards and watch as the beautiful sunset amazed us yet again.

Times have changed and it seems we don't always take the time to create those memories with our families. It's an easy thing to do though.

Here are three easy recipes that will help to create a memorable picnic experience for your family. They are all easy to pack up in plastic containers with lockable lids. Just pop them into a cooler with some ice, take along some cold drinks and maybe a watermelon, the perennial hot weather refresher, and you have a fun day that family and friends will remember for a long time to come.

Peanut Crunch Slaw

2 cups shredded cabbage
1/2 cup finely cut celery
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
2 tablespoons chopped green onion
2 tablespoons chopped green pepper
1/4 cup chopped cucumber
1/4 cup salted peanuts, coarsely chopped

Toss the cabbage and celery together and chill. Mix the sour cream, mayonnaise, salt, onion, green pepper and cucumber. Chill that mixture too. Just before serving, toss chilled vegetables with the dressing. Sprinkle the chopped nuts on top.

Makes 4 servings.

Sweet Potato Salad

4 orange sweet potatoes
1 small red pepper, seeded and diced
1/4 cup mayonnaise
2 tablespoons Dijon mustard
4 ribs celery, thinly sliced
2 green onions, sliced
1 - 8 ounce can pineapple chunks, drained
salt and pepper to taste
1/2 cup coarsely chopped pecans, toasted

Wrap each sweet potato in foil and bake for 1 hour at 400�F until tender, or poke with a knife, wrap each potato in a paper towel and cook in the microwave for 5-6 minutes until soft.

Peel the sweet potatoes, then cut them into 3/4 inch chunks. Combine the mayonnaise and mustard in a large bowl and whisk until smooth. Add the sweet potatoes, celery, red pepper, pineapple and green onions. Toss gently. Season with salt and pepper to your taste.

Chill, covered, for 1 to 10 hours.

Just before serving fold in the pecans. The salad can be sprinkled with chopped chives for presentation if desired.

Serves 6

Three Fruit Fluff

1 cup crushed pineapple, undrained
1 cup canned mandarin oranges, undrained
8 ounces strawberry yogurt
8 ounces whipped topping
1 small package white chocolate instant pudding mix
maraschino cherries or fresh strawberries (optional)

Combine the undrained pineapple and mandarin oranges, yogurt, whipped topping and dry pudding mix in a large bowl. Mix well. Chill, covered, until ready to serve.

Top each serving with a few maraschino cherries or a fresh strawberry.

Serves 6 to 8

Of course all of these recipes can be enjoyed anywhere and any time.

I hope though that they pique your interest in packing up and finding a great spot for a family picnic.

Don't forget the frisbee!!

Easy Summer Desserts

It's summer and the berries are plentiful!

Berries are available all year round in most areas, but there is nothing quite like easy dessert recipes made from summer fresh berries.

You can certainly make any of these recipes any time of the year, but they will be especially appreciated as cool summer treats.

Summer Fruit Bowl

Feel free to mix the berries you use in this recipe to suit your taste. Raspberries would be wonderful too.

16 lady finger halves
1 tablespoon sherry or orange juice
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup seedless green grapes
1 cup flaked coconut
1 - 14 ounce can pineapple chunks, well drained
1 cup dairy sour cream
1 teaspoon vanilla extract

Sprinkle the lady fingers with sherry or orange juice and line 1� quart severing bowl with the cookies. Combine strawberries, blueberries and grapes. Mix coconut, pineapple, sour cream and extract. Stir this mixture lightly into the fruit. Spoon it all into the lined bowl. Chill before serving.

Makes 8 - 10 servings

Strawberry Peach Sherbet

The perfect summer dessert when these fruits are at their freshest.

4 large peaches
1 pound fresh strawberries, chopped
4 tablespoons fresh lemon juice
1 cup superfine sugar

Add the peaches to boiling water and cook for 2 minutes. Remove the peaches from the pot and immerse in cold water. When the peaches are cool enough to handle, remove the skins and stones.

Mash the peaches into a pulp in a large mixing bowl. Pure� the peach pulp, strawberries and lemon juice in a food processor. Stir the sugar into the fruit mixture and pure� for another 10-15 seconds. Pour the mixture into a large, shallow dish and freeze until hard.

To serve:
Remove the dish from the freezer 1 hour before serving and let the sherbet soften in the refrigerator.

Mixed Berry Brown Betty

The surprise addition of a bit of white wine definitely makes this one ready for company. Use any mix of berries you prefer.

2 1/2 cups blueberries
1 cup strawberries, quartered
2 1/2 cups raspberries
3/4 cup dark brown sugar
2/3 cup white wine (or substitute apple juice)
2 tablespoons lemon juice
1/3 cup unsalted butter
1 teaspoon cinnamon
dash salt
2 tablespoons dark brown sugar
1 1/2 cups dry bread crumbs
1 1/2 cups graham cracker crumbs

Preheat oven to 350�F.

Toss the berries with 3/4 cup brown sugar, the wine and the lemon juice. Set aside.

Melt the butter with the cinnamon, salt and 2 tablespoons brown sugar in a pot. In a separate bowl, blend bread crumbs and graham cracker crumbs. Pour the butter mixture over the crumbs and blend them together well.

Spoon 1/3 of the crumb mixture evenly into the bottom of 6 or 8 ramekins or the bottom of a square baking dish. Add half the berry mixture, then spoon over another 1/3 of the crumbs. Add the remaining berry mixture and finish with the remaining crumb mixture. Bake for 40 to 45 minutes until fruit is bubbly and crumbs are browned.

This berry treasure tastes great eaten while it is still warm topped with whipped cream or ice cream.

Enjoy your summer and all the delicious bounty that fresh summer fruits have to offer.

Ideas For Gourmet Cooking on a Budget

How much do you pay for a meal in a fancy restaurant? How much just for the entree? Even on the low end of the scale, you could be paying around $15 per person for an entree. Sometimes you may end up paying $20-$30. Well, you can save a lot of money by cooking at home, and you can make a meal just as good, if not better than you can find in a fancy restaurant. You can easily cook up a gourmet quality meal at home with ingredients that you can easily find in your local grocery store, and with what you already have in your kitchen. If you do some planning, and look around in your store for some good prices, you can make a meal for $5.00 per serving that would cost $15-$30 in a fancy restaurant.

The most important thing to do is to plan the meal ahead of time, before you go shopping. A typical meal consists of a main dish (fish, chicken, pork, beef), a starch (rice, pasta, potatoes), and a vegetable or salad. For example, you may go into a restaurant, and order a steak; typically, it will come with a potato and vegetables. You'll want to keep the three elements in mind when you plan your meal. The main dish, should be the primary focus of your meal, after all, you don't go into a restaurant and order a baked potato in order to get the steak. So, you'll want to start by deciding what the main dish is going to be. Look in your newspaper for circulars from your local grocery stores, and find out what is on sale. Pork chops are usually a good deal. I know I commonly find pork loin chops for around $1.00 per serving, and they are thick enough to stuff with other ingredients. Keep in mind the price per serving when you're shopping. $8.99 per pound for tuna steaks may seem like a lot, but 1 pound is 3-4 servings, meaning about $2.25-$3.00 per serving... not too bad.

Decide what you want to do with the main dish. If the meat is thick enough, you can add a lot of flavor by stuffing it. Here, you can add things like cheese or sausage, or use your favorite stuffing mix. This is an opportunity to add a lot of flavor without spending a lot of money. You can buy a jar of sun dried tomatoes for probably around $5.00. That may seem like a lot, but one jar can go a long way. You only need a little bit to add a lot of flavor to a meal. You can also whip up a quick marinade to add flavor to the meat.

The sides are probably the least expensive part of the meal. Grab a head of lettuce, a couple of tomatoes, and maybe a little bit of cheese, and you have a great salad. You can also chop up some of the sun dried tomatoes, mentioned earlier, and use them to add some flavor to the salad. You can find several varieties of frozen vegetables in the freezer section of the store that are just as good a fresh. Just heat them up and serve. For a starch, potatoes, rice, or pasta are all inexpensive, and you can find several ways to add variety to them. Add some roasted garlic and a little bit of olive oil, or you can use the aforementioned sun dried tomatoes.

It isn't hard to cook a nice meal if you just use your imagination. Choose your meat, and then decide on how you want to add flavor, and what you can do to make something a little different than what you usually do. Choose a nice inexpensive vegetable or salad, and a side dish, and you've got a complete meal. You can do it in your own kitchen, and you can make it for less than $5.00 per serving.

Cooking For a Crowd - How to Make it Less Stressful

To prep, make, and execute a fabulous meal at the right moment you get your whole family to the table can be tiring. And then you have to clear it all away afterwards too! Dinner can be a messy, tedious affair...yet it doesn't have to be. As with anything, planning ahead and preparation can lead to greater success.

Apply these simple suggestions to help organize your meals. You'll likely be surprised at just how effortlessly a meal can be had and cleaned away.

1. Plan ahead. Any amount of planning will assist with the meal making process, whether it's following a detailed recipe, or simply taking some meat from the freezer a day before it's needed. Consider even planning a whole weeks menu in advance and sticking it somewhere in the kitchen, that way family members can let you know in advance if they don't like something, giving you time to change it if possible.

2. Organize your kitchen. Always having kept certain items in certain places doesn't mean that you should continue to do so. Box up or give to others utensils or appliances you no longer use, and better organize the things you do i.e. if the items that most frequently are put in the dishwasher aren't in the cabinets closest to it - move things around.

3. Keep a plastic bag on the work surface where you cook. Do so, and you can drop all the garbage straight in there, rather than having it build up and get scattered around. Once you're done, then you just need to make a single trip to the garbage can. Even better, give someone else the job of taking out the garbage.

4. Place ingredients away straight after you finish with them. Use some time to clean up whilst cooking, and you will be amazed at how much more manageable the state of your kitchen is when you're done. It's no excuse to say that where you store you ingredients is too far away as, if that is the case, then you should move them closer.

5. Buy in bulk where possible. Keep dry goods on hand that you know you will use frequently in order to minimize the likelihood of last minute grocery store trips. Not will it save you time, it will also save you money too, as buying in bulk means cheaper prices.

6. Clean a dish here or there. Sure there will be dishes to clean after the meal is done, but by cleaning at least of few of the prep dishes in between simmers and stirs, then you'll be cutting down the workload later on.

7. Set the table as early as possible. If this task is out of the way early it is one less thing competing for your attention at mealtime. Even setting it an hour or two should be no problem, after all, what's the point in delaying it?

8. Delegate. Ensure that members of your family know beforehand what their job is i.e. doing the dishes, clearing their plates etc. If they complain, then tell how much hard work the actual cooking is, and that it is only fair that they contribute in some way.

Fast Food Recipes - Make Them at Home!

Have you ever wondered how your favorite fast food restaurants make those delicious menu items you love so much? What is it that we just can’t get enough of? It’s no secret, Americans love fast food. Every day millions of people head to their favorite fast food restaurants to indulge in their favorite guilty pleasures. If you include traditional restaurants, the average American dines out more than 3 times per week. That’s a lot of money, and a lot of calories.

There are several cons to eating out frequently. The first is the costs. Eating out 3 to 5 times per week is expensive whether its fast food or a restaurant. It may not seem like much at the time, but it adds up. If you eat out just 3 times per week, it will likely cost you over $1000 dollars per year, minimum. Then to add insult to injury, you have the high fat and carb content. Restaurant foods, especially fast food, is often very fatty and contains a lot of bad oils and simple carbohydrates. This leads to a bigger belt size among other health problems. Restaurant food also contains very high levels of sodium, which is a leading cause of high blood pressure. These are all great reasons to cut back on fast food and restaurant food in general.

But what if you can’t resist? It’s hard to avoid our favorite fast food and restaurant dishes. Whether it be burgers, tacos, or pizza, we love eating out. So what can you do in this situation? One simple solution is to cook your favorite fast food recipes at home. It may sound strange, but you can actually make all your favorite restaurant dishes at home for a fraction of the price. Not only that, but you can use low fat alternative ingredients to make the dishes healthier without compromising flavor. It’s an excellent alternative to eating greasy, salty fast food, and you don’t have to give up your favorite dishes.

Here are some simple tips to reduce the fat and calories of your favorite fast food recipes:
1. Cook in low fat oil rather than deep frying
2. Use low fat mayonnaise, sour cream, and other dressings
3. Use lean ground beef instead of normal ground beef

There are many other ways to tweak your favorite restaurant dishes to make them taste delicious and while still being healthy. Not only that, but you can save a fortune. To make these dishes, all you need are recipes and some common household ingredients in many cases. Copycat recipes for many of America’s most popular dishes are available to you, all you need is a kitchen. Their surprisingly easy to make, and taste just like the originals! It’s a great balance between taste and health.

So save yourself a few belt sizes and a few dollars by cooking your favorite fast food and restaurant recipes at home. It’s fast, fun, and really simple. You’ll be glad you did.

A 9" Extra Deep Pie Packed Full of Pecans and Mini Chocolate Chips

Pecan pie is a type of pie made with pecans as the main ingredient. Conventional pecan pie is thick, very rich, and fairly sticky and can be extremely sweet. There are several ways to make a pecan pie and many people take pleasure in experimenting, to discover their perfect recipe. This dessert is closely linked with the American South, where the pie is very popular, particularly during the winter season.

The origin of the pecan pie is vague, but various people say that this dessert began in New Orleans and where it is popular today. Other people imply that it may be from farther south than that. Pecan pie might even be a completely invented creation, selected to promote a brand of corn syrup, as one such company claims. Wherever it originated, pecan pie did not start appearing in cook books until the 1920s.

The addition of corn syrup in a pecan pie is still a debate. Many people say that in order to make an authentic pecan pie, this dish should always have corn syrup, and several recipes include different brands. Other people argue that the presence of corn syrup makes the pecan pie much sweeter and somewhat distasteful, so they use alternatives, such as brown sugar combined with water or maple syrup with a bit of molasses. The option of course is yours, but if you have tried pecan pie and found it to be too sweet, you might try to exclude the corn syrup.

Typically, pecan pie has a conventionally flaky light crust, almost like shortbread. Usually the crust is sweetened just a bit, since the pecan, pie is already sweet enough and the faintly savory flavor offers another dimension to the sugary dish. This kind of crust is known as pate brisee fine or pate brisee, and it is very versatile.

To create a typical pecan pie, take a cup of sugar, combine that with two thirds cup of maple syrup or corn syrup, together with one tablespoon of rum and 4 tablespoons of butter. These ingredients should be boiled, then permitted to cool before one-quarter teaspoon of salt, one-quarter cup of cream and three beaten eggs are added to the mixture. Two cups of lightly chopped, roasted pecans may be added to this mixture, or can be used to cover the base of the baked piecrust, and then pour the filling over them. You then bake it at three hundred degrees Fahrenheit or one hundred eighty degrees Celsius, for about forty-five minutes, then allow the pie to cool.

Pecan pie can be served with shaved chocolate or whipped cream, flavored whipped cream, with some added maple syrup, rum or whiskey. This will make a very pleasant and decadent pecan pie.

For an alternative, without using corn syrup, you could take one-teaspoon rum, which you add to the filling, consisting of a half cup melted butter, three eggs and one pound of brown sugar. Whip this together with a cup of chopped roasted pecans, place it in a piecrust, and bake in the oven the same as before.

Rotisserie Cooking Creates Healthy, Delicious Dishes

If you’ve ever eaten rotisserie cooked foods, you already know that healthy doesn't have to mean a salad for every meal, and delicious doesn’t have to mean high fat. Rotisserie cooking results in tender, juicy meat and flavorful vegetables that have been slow cooked to perfection… without the added fat and calories of frying, or the potentially dangerous consequences of grilling.

Most people know about the cholesterol-raising and artery-clogging side effects of deep-frying, but what could make grilling unhealthy? While this method of food preparation is certainly lower fat than frying, recent studies showed that particles called benz pyrenes found in charred food might lead to cancer. In other words, if you like your steak or hotdogs charbroiled black, beware. Carcinogens might be lurking in those crusty black bits.

Another possible health hazard in grilling is the use of lighter fluid and some charcoal with additives to help start the fire. Overuse could make these unhealthy chemicals end up in the meal. Grease dripping down into grills can also cause dangerous flare-ups that burn food (or even an unwary cook).

Rotisserie cooked food does not suffer from any of these problems. When meat is cooked in this way, the fat and drippings from the meat baste the meat, while the excess is collected in a pan on the bottom of the rotisserie unit. The result is delicious, moist meat with less fat than other cooking methods. (You can also choose to make a wonderful sauce or gravy out of the pan drippings if the fat isn’t a concern.)

Chicken, turkeys and Cornish hens, as well as various beef, pork and even lamb roasts, are easy to prepare on the rotisserie. However, innovations in kitchen products can allow you to cook almost anything using this delightful method. Fish, whether store bought or freshly caught, can be placed inside specialized baskets to further add to the variety of your meals.

Fruits and vegetables can also easily be skewered on a rotisserie. You can choose to cook them alone or alongside meats as a part of delectable kabobs. Peppers and onions are only the beginning of the many healthful, scrumptious vegetables that can be prepared with this type of oven. Even vegetables that don’t skewer well, such as Brussels sprouts, can be placed in rotisserie baskets for easy cooking.

Conventional rotisserie ovens are designed to cook turkeys and other large roasts. By necessity, they take up quite a bit of space. However, this is not the only option. Counter-top models enable single people and small families to enjoy the benefits of this wonderful cooking method, while taking up very little space in your kitchen. These smaller models are more energy efficient, and more affordable, than conventional size rotisseries, but it is important to recognize that most of them can’t accommodate the larger roasts that their bigger cousins handle.

If you or your loved ones feel that most healthy cooking methods are boring and flavorless, a rotisserie might be the perfect solution. Whether you are cooking for twenty people or just one, this method of cooking can help you easily prepare delicious, healthy foods.

Garlic is a Great Pick

Many spices often sit on a spice rank forgotten except for the occasional soup or desert recipe. However, garlic is the exception it can add so much flavor and, well spice, to all sorts of dishes. As a result, this earthy and strong spice is used with great frequency.

What would Italian food be without this wonderful spice? Because it is able to enhance the taste of so many foods, this wonderful spice is often earns a central position on a spice rack. Fresh garlic is commonly found sitting in plain view on a kitchen counter top.

Allium sativum is garlic’s scientific name. It most likely originated in the wild in south west Asia. It has been used as a spice and a medicine, thought the ancient world.

Yet, garlic is more than just a yummy spice, it is also tough to beat in terms of improving people's health. Numerous studies indicate that it has the ability to fight off colds and flu's, due to the fact that there are powerful antibacterial and antifungal compounds found within garlic.

This plant owes much of its antibacterial and immunity boosting effects to a compound known as allicin. In short, allicin is some serious powerful stuff. Studies indicate that allicin plays a role in garlic's antioxidant and anti-inflammatory effects as well. Yes, in addition to tasting great and boosting one's immunity.

Numerous medical studies have also found that garlic has the ability to reduce cholesterol levels. When all is said and done, garlic can help one's health in a variety of ways. Few, if any, other spices can match exactly what it can offer to the human body in terms of wellness. One a side note there are people that suffer an allergic reaction to garlic.

Like ginger and oregano, is widely available and can be purchased year round, both in its raw form and in powered form. Additionally, again like ginger and oregano, can be purchased in pill form. Health food companies, realizing garlic's potential for improving health, offer capsules. While supplements from the vitamin store are a great option, the best way to enjoy any spice, such as garlic is in either its dehydrated form or in its raw state. Both powered garlic and raw garlic work wonderfully well in a wide array of foods and different types of recipes. Garlic is easy to grow and can survive in many climates. It is also immune from most type of pests.

Raw garlic has more "punch" than dried, but some may find that raw garlic produces leaves their breath a little smelly afterward. For this reason, many opt for dried instead, which greatly reduces this problem.

When one considers the various ways that garlic can help improve health, it is surprising that garlic isn't even more popular. Yet, that stated, the popularity of garlic around the world has been high throughout history for good reason. In fact, people have often placed it above many other spices. Often garlic, in some parts of the world, has seemed nearly as popular as salt and pepper.

6 Different Types of Healthy Cooking Methods?

Cooking looks to be a natural skill to others it's fraught with danger and disaster. Cooking need not be scary, let us analyze few of the primary cooking techniques and show you how simple it really is.

Once, you professional one or two of these cookery techniques, you'll then be prompted and self confident to try few of the others. Skills you pick up in one method could easily be applied for other.

Simply relax and enjoy it.

Baking:

This is a cooking process that cooks food in the oven by dry heat. Like a cooked potato. Baking is as well used to describe the cooking method of cookies, bread, and cakes

Roasting:

Just like baking this cooking process uses the oven, but it's generally used for vegetables and meat. Roasting usually asks some fat added up to protect the food and keep it wet while it's cooked at a relatively high temperature. It's better to use tender cuts of meat for roasting and cook it in a shallow tin to admit the air to spread. This will also help in the meat surface turning an appetizing brown. Make sure to turn the cooking juices into gravy to accompany the meat. Along with the meat you can join many vegetable including: carrots, potato, tomatoes, sweet potatoes, onions, tomatoes, fennel, peppers, parsnips, aubergines, garlic and turnips.

Basting:

This is the easy process of keeping fish, meat or poultry moist whilst roasting in the oven. All you need to do is spoon the fats and cooking juices over the meat various times while cooking. This will help keep it moist add flavor and better the visual aspect of the cooked meat. If you run out of cooking juices in the roasting tin then you can add up a bit stock or wine.

Grilling:

Grilling is an incredibly speedy and easy process of cooking, which is as well healthy. The food is cooked applying radiant heat. This makes sure that the outside of the food is also well cooked and browned whilst the inside stays moist. The grill needs to be preheated and the food napped with oil to apply some protection from the severe heat. Barbecuing is the out of door equivalent of grilling and is appropriate for all the foods listed below though it produces a smokier flavor.

Use good quality tender foods like - chicken, steak, sausages, chops and whole fish like trout and fish cutlets and fillets like salmon and cod. Vegetables such as aubergines, mushrooms, peppers, tomatoes and onions are also suitable for grilling.

Griddling:

A griddle used to refer to a flat metal plate, which was used to cook cakes and drop scones on top of the stove. Today the tem to griddle pertains to a ridged griddle pan alike to a frying pan it's a ridged surface, which patterns the food with appetizing brown stripes. It's newly become popular due to its use by many TV chefs. It's a healthy way of cooking due to only a light brushing of oil being required. Griddling is suitable for salmon fillets, squid, chicken, steaks and shellfish, and for vegetables such as courgettes, aubergines, onions and peppers.

Deep Fat frying:

This is the frying method where the food is completely immersed in hot fat. It needs to be really hot and commonly cooks the food speedily. Better oils for this are Soya bean oil and corn oil but groundnut oil is the best. In order to deep fry foods with success they need a protective coating to avoid drying out. The two most popular coatings are breadcrumbs and batter and these are most generally applied on chicken, fish, chips and seafood with a new fad being the mars bar. You've credibly seen this process of cooking performed several times before at your local store. A deep big pan is utilized to heat the oil and a wire basket used to lift the food out. More care is need because the oil is exceedingly hot and it could be quite harmful.

We Make Birthday Cakes Together!

My husband and I have a dirty secret. It's sordid. It's embarrassing and it's simply not the pinkish ears of the innocents. At night, when the kids are in bed and the lights are dimmed...we make birthday cakes together.

Our obsession started when our son developed an interest in fire trucks before his third birthday. He's always been a terrible sleeper and having exhausted all other methods of helping him sleep, we had turned to watching cake-decorating shows on Youtube. It worked every time and allowed us to enjoy our nights without meltdowns or hysteria. It also sparked an intense desire for a fire truck cake in his little brain. Because we are on a very limited income, we decided to make him one as a present.

One night, we pooled my three years of fine arts in university with his seven years of graphic design training and sat down to create the mother of all fire trucks. It was a great deal of fun. We sat in our kitchen until much past our bed times and molded parts out of fondant. We dyed and rolled and pounded until we were satisfied. Our son, Holden, was satisfied too as was the other eager toddler boys at his party. By the time the celebration was over, we had received plenty of compliments as well as a request for a Thomas Train cake from my sister in law.

Something changed however, when we set about making our Thomas Train cake for my nephew. We had the fondant, the food coloring, the loaf cakes and a veritable sweet shop of candies but for some reason it wasn't as fun. We labored over the parts and were wrought with anxiety when we tried to assemble our lopsided little engine. It didn't look right. The wheels were too big, the color was off and Thomas's face looked as if he had suffered a terrible burn. Sadly, all I could think of when we were making the Thomas Train cake was the ferry ride over to their house and how desperate my sister in law had seemed to have it arrive in one piece. I amused myself by imagining dropping it on the way to the birthday table or tripping and chucking it into the Pacific Ocean on the way over. Morbid imaginings aside, this time, working late into the night was actually exhausting and when we were done it was a relief.

What had changed? What had made something we had so much fun doing initially become such a dull endeavor? Making my son's cake was a labor of intense love. Not that my brother's child isn't close to my heart, but when you are anticipating the look on your own child's face it makes the work seem effortless. My husband and I came to the conclusion that making these cakes had to be our secret. We had to keep in it the family like some sort of Mafioso movie or we'd start to dread every holiday as it approached. Of course, if someone asks us for an adult themed cake, we'd probably make an exception!

Easy Recipes That Can Feed a Family

With our lives becoming much busier these days, it can be difficult to find the time to make meals. Because feeding a family can be a time consuming task, many people are now looking for easy and quick to make recipes. Fortunately, there are many great recipes one can make for the entire family. Below are a few easy recipes one can make to feed their family.

Orange Chicken with Rosemary: Ingredients: 1 lb boneless and skinless chicken portions, 1 tsp paprika, 1 tsp pepper, 6 oz thawed juice concentrate, 1 tsp rosemary, 1 tsp thyme, and 1 tsp marjoram. Place the chicken in a casserole dish. Lightly add pepper and paprika over the chicken. Mix the other ingredients in a bowl and pour over the chicken. Bake the chicken covered at 350F for approximately an hour.

Tasty Tacos: Ingredients: 1 pound lean ground beef, 1 ounce taco seasoning packet, 2/3 cup water, one can of kidney beans, 1/3 cup light sour cream, 1/3 cup medium salsa, 4 cups shredded iceberg lettuce, 2 cups chopped tomatoes, 1 cup grated cheddar cheese, and flour tortillas. In a frying pan, cook the lean ground beef until crumbly. Drain the fat. Add taco seasoning packet, 2/3-cup water, and beans to the meat. Mix everything together and cook. Reduce heat and let simmer for about 5 minutes. Stir as it simmers. Remove from heat and let it cool while covered. Divide all of the lettuce, tomatoes, cheese, salsa, and sour cream in separate small bowls. Set aside and let it cool a bit. Add sour cream and salsa to a small bowl and mix until well blended. Warm the tortillas shells in the oven or microwave. Place the meat filling in the tortilla shell. Allow each member of the family to add their choice of vegetable toppings.

Hamburger Pizza Pie: Ingredients: 1 pound of lean ground beef, 2 packets of pizza dough mix, 1 can spicy pizza sauce, 1 pound of mozzarella cheese. Brown the ground beef in a frying pan until crumbly. Drain the fat. Follow the directions of the dough packet mixture to make the crust. Grease the bottom and sides of a pizza pan. Press the pizza dough into the pan, including the sides to make a thicker crust. Sprinkle flour on your hands to keep the dough from sticking to fingers and hands when you press it for the crust. Add a layer of the spicy pizza sauce over the crust. Add ½ of the ground beef to the bottom of the pan. Cover the top with grated parmesan cheese. Repeat the process to have another layer. Sprinkle the top of the pizza with mozzarella cheese. Bake at 350-degrees for approximately 20 minutes and the crust is brown. Remove from the oven and let it sit for a few minutes before cutting and serving.

It is never easy to make quick and easy meals for the family. By being a little creative with simple and quick to prepare recipes, you will make the task much easier and your family will love the delicious meals.