Cooking Dash

Z Tejas' Chile Fudge Pie

2010-09-10T10:07:00.000-07:00

Serving Size : 1 Preparation Time :0:00
Categories : Dessert Pies

   2 ts Ancho puree*
   1/2 lb Butter
   1/2 c Chopped walnuts
   1/2 c Chopped pecans
   2 Eggs
   1/2 c White sugar
   1/2 c Brown sugar
   1/2 c Flour
   1 c Semisweet chocolate chips
   9 inch unbaked pie shell

*For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor.

Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile puree. Stir in nuts and chocolate chips. Pour filling  into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.

Benihana Japanese Fried Rice

2010-09-09T03:02:00.000-07:00

4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
1½ tbsp butter
2 tbsp soy sauce
salt
pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

Mushroom Phyllo Tarts

2010-09-09T02:59:00.000-07:00

3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.

Stir in sliced mushrooms. Set aside.

To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.

Coat 16 muffin cups with garlic butter. Set aside.

Brush large cookie sheet with garlic butter.

Unroll phyllo sheets; cover with plastic wrap or towel.

Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.

Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets.

With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.

Lightly press each rectangle into garlic buttered muffin cup.

Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter.

Bake at 350 degrees for 18-20 minutes or until light golden brown.

16 appetizers.

DipDeep Fryer Sopaipillas

2010-07-19T09:17:00.000-07:00

Ingredients:

vegetable oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water

Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. Transfer mixture to a lightly floured work surface and mix by hand, adding more flour as needed, to make a soft dough. Roll into a circle about 1/8 inch thick and cut each circle into 12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil and fry 5-7 minutes, turning several times, until golden. Drain on absorbent paper and repeat with remaining sopaipillas. Serve with honey, syrup, guacamole or salsa zeppole in sugar mixture while still hot.

Adreana's Greek Pasta Salad

2010-07-18T09:15:00.000-07:00

Ingredients:

1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6

Almond Bonbons

2010-07-17T09:12:00.000-07:00

Amount Measure Ingredient
----------------------------------------------------
1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)

Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)

Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:

Mix all ingredients until smooth and spreadable.

24-Hour Slaw

2010-07-16T09:11:00.000-07:00

3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced

Hot Dressing -- see below

Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup cider vinegar
1 teaspoon dry mustard
1 cup oil

Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.

Deep Fryer Italian Zeppole

2010-07-15T09:09:00.000-07:00

Ingredients:

2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar

Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl.

Almond Bars

2010-07-14T09:06:00.000-07:00

1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs

Almond Topping -- (recipe follows)

ALMOND TOPPING:
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully-Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.

Another Chicken Wings Recipes - More Variations

2010-07-13T22:13:00.000-07:00

CHICKEN FRY ICED TEA

5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice
and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir
well. Triple this recipe should serve 500.

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax
paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce
mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings
on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. Yield: 24 appetizers.

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TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing
tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and
place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from
heating element. Brush occasionally with marinade.

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HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve.

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MARINATED CHICKEN WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350
degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
COMMENT: May be frozen in marinade. Bake after defrosting.

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SWEET AND SOUR CHICKEN WINGS

2 1/2 lb. chicken wings with tips   removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown.
Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and
salt to skillet. Bring to boil, stirring occasionally.

Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15
minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4
servings.

Fat-Free Breads

2010-07-13T09:04:00.000-07:00

Serving Size : 1
Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups 100% Whole Wheat Flour-level
3/8 cup Wheat gluten flour-level
1 1/2 cups Water at 110 degrees
3 tablespoons Honey
4 teaspoons Active dry yeast
2 teaspoons Salt-heaping

Mix in separate bowl, flour, gluten flour and salt.
Pour water into bread pan. It is important to use thermometer
and that the water be 110 degrees.
Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly
dissolved.

Add honey. Stir with wooden spoon until honey is thoroughly dissvoled.
Add flour mixtures. Gently stir in each corner of pan to help mix mixture.
Place container in bread machine. Put on Bread menu (medium or light). Bread
freezes well.

Chicken Wings Recipes - Some Variations

2010-07-12T21:59:00.000-07:00

Here are 5 recipes about Chicken Wings. If you have bored with one recipe, you can try another. Enjoy.

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.

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APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.

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CHICKEN WINGS

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

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HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly.

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SPICY CHICKEN WINGS

1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.

Appetizer Cheese Ball

2010-07-12T09:00:00.000-07:00

Amount Measure Ingredient:

8 ounces Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled
4 ounces Cheddar Cheese -- Shredded
2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped

-----DIPPERS-----
Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Oriental Chicken Tenders Curried Peanut Chicken

2010-07-11T21:59:00.000-07:00

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

All-American Snack

2010-07-11T08:46:00.000-07:00

Amount Measure Ingredient:

3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

Easy Potato Recipes From Scratch

2010-02-02T22:35:00.000-08:00

Egg Potato Bake

Put alternate layers of boiled potatoes and hard-cooked eggs sliced, in a greased baking dish. Pour a white sauce over the top and cover with buttered crumbs. Bake at 350 degrees until hot through and crumbs are browned.

Stuffed Potatoes

Ingredients

6 medium-sized potatoes
2 tablespoons butter
Salt and pepper
2 tablespoons milk
Whites of 2 eggs, well-beaten

Directions

Bake the potatoes. Remove from the oven and cut a slice from the top or side of each. (If the potatoes are very large, cut them in half.) Scoop out the insides of the potatoes. Mash, add the butter, salt, pepper, and milk. Then add the whites of the 2 eggs.

Refill the skins and bake five to eight minutes at 350 to 375 degrees. Potatoes may be sprinkled with grated cheese, paprika, or parsley before putting into the oven.

Shepherd's Pie

Cover the bottom of a well-greased baking dish with meat cut in small pieces and gravy. Over the top spread mashed potatoes. Sprinkle with paprika and dot with butter or margarine. Bake at 350 until hot through and top is brown.

Delmonico Potatoes

Cut cold boiled potatoes into very small pieces. Make as much white sauce as you have potato and mix with the potato. Pour into a well-greased baking dish and cover with buttered cracker crumbs. Bake at 350 degrees for about 15 minutes, or until crumbs are brown.

Leftover Scalloped Potatoes

Slice cold boiled potatoes. make a rich white sauce, put into greased casserole dish, alternating potatoes and sauce in layers. Cover with bread crumbs and bake at 350 degrees until well browned.

The Beef and Black Bean Recipe With Noodles

2010-01-09T05:40:00.000-08:00

Preparation time: 15 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients for the beef and black bean recipe with noodles:

250g (8oz.) instant noodles
500g (1lb) beef, thinly sliced
2 teaspoons sesame oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
oil, for cooking
6 spring onions, sliced on the diagonal
1 small red capsicum, thinly sliced
125 g(4oz.) snow peas, halved on the diagonal
4 tablespoons black bean and garlic sauce (see Note)
2 tablespoons hoisin sauce
1/2 cup (60 g/2 oz.) bean sprouts

Directions for the beef and black bean recipe with noodles:

1. Cook the noodles according to the manufacturer's directions, then drain and keep warm.

2. Place the beef, sesame oil, garlic and ginger in a bowl and mix together well. Heat the wok until very hot, after that add 1 tablespoon of the oil and swirl it around to coat the side. Add half the beef and stir-fry for 2-3 minutes, or until the beef is just cooked. Remove from the wok, add a little more oil and cook the rest of the beef. Remove all the beef from the wok.

3. Heat 1 tablespoon oil in the wok. Add the spring onion, capsicum and snow peas and stir-fry for 2 minutes. Return the beef to the wok and stir in the black bean and garlic sauce, hoisin sauce and 1 tablespoon water.
Add the noodles to the wok and toss to heat through. Serve immediately, topped with bean sprouts.

Nutritional Value:

Protein 30 g;
Fat 20 g;
Carbohydrate 25 g;
Dietary Fibre 5.7 g;
Cholesterol 76mg;
Energy 1751kJ (418cal)

Note:

Black bean and garlic sauce is available at Asian grocery stores or good supermarkets.

Quick Tips For Choosing a Roasting Pan

2010-01-07T05:38:00.000-08:00

There is absolutely one piece of cookware that each family's cook needs in their arsenal of pots and pans and that is the proper roasting pan. How important can it be to choosing the best roasting pan for you when you might only use it a couple of times a year? Cooking a turkey or a big ham at Thanksgiving and Christmas can require a large and sturdy one. Here are a couple of tips on how to choose the right one for you.

Size and Depth

A roasting pan should be big enough so food won't touch the sides while it is cooking. The pan should allow enough space for the air to circulate and brown the entire bird or heat the ham.

An often overlooked factor is will the roasting pan fit into your oven? What a complete disaster you could be facing when you go to put the turkey into the oven only to find out it won't fit!

To make sure that your pan will fit into your oven, you will need to determine the internal dimensions of your oven between at the narrowest width - meaning not from the side of the oven to the other side of the oven. You have to examine the lip on each side wall of the oven where the rack slides in and out. You need to measure from the edge of this lip to the opposite side lip to get your clear width dimension.

Don't forget you might also need a little extra room to accommodate the handles of your pan and the oven mitts on your hands when placing or removing the pan.

How deep should your pan be? The sides of your pan need to be high enough to contain the juices from the meat without overflowing into your oven. Sides that are 2-1/2 inches to 3 inches tall should be fine. A taller height of 3 inches to 4 inches can also allow for vegetables to be placed along the sides of the meat being roasted.

Now armed with this information, you are now ready to find the right size roasting pan for your oven. Remember, you can always have more than one pad for different size meats such as chicken, roast and turkey.

Handles and Sturdiness

There are a two different ways handles are mounted on the pan. Handles can be mounted so they extend out horizontally from the sides of the pan. This makes lifting the pan out of the oven easier but at the same time the handles cut down on the cooking area inside the oven. Handles that are mounted vertically can save you space within the oven but can make it more difficult to lift the roasting pan out of the oven.

No matter which type of handles you prefer or decide upon, it is most important that the handles be riveted onto the metal of the pan. Riveted handles are the most secure and the strongest. You want to be in full control when maneuvering an extremely hot pan with hot oil and juices in it.

As far as sturdiness of the pan is concerned, you probably want to have a heavy roasting pan for bigger and heavier meats and dishes. You will want to be able to support the weight and avoid an awful accident. Simply Calphalon makes a nice nonstick pan that is strong enough for heavy dishes. Thinner pans might twist or bend with heavy foods in it possibly creating a potentially dangerous situation or accident with hot oils and juices.

Some people prefer to own a couple or three roasting pans. From a thin one maybe without handles to a thicker, more sturdy type to support heavier foods.

Whenever buying a roasting pan, you should consider these couple of features to make your future meal preparation better, easier and safer.

Caterers - Service and Food

2010-01-05T05:37:00.000-08:00

At any function or event the food served takes the top priority. What goes through the stomach comes out through the mind. The cuisine you arrange for serving to the invitees can make or break a party or a wedding ceremony. Food is important and you must make sure that your caterer offers good food service. He should serve lip smacking delicacies promptly and in style.

Many caterers offer a food sampling service. Before hiring a caterer, make a visit to his catering hall and taste the recipes. You do not have to indulge, but testing one or two of the caterers recipes will give you an idea about the food served. Do a lot of finding out, about the catering companies and their services. Discuss with friends and relatives; seek references from those who have hired the caterer earlier. Discuss food with the planners employed at the catering service. All this will give you a good idea about the food served. If it is according to your satisfaction then finalize the list.

Whence you finalize the list of food items keep the budget in consideration. Certain dishes and food items may be very costly. Likewise food items that are not expensive may not be very appealing. Hence choose what best suits your budget. Do not choose a food item whence its availability is in doubt. You should avoid the hassle of last minute changes. You must have an open discussion with the caterer and his planners regarding this issue. This will help you to accurately finalize the menu. If the venue is outside then make sure of the kitchen. Is it nearby and well maintained?

Variation in food is necessary since many of your guests may have dietary regimen. Is your caterer capable of providing different versions of food items be it kosher food or vegetarian? But overall do not increase the list beyond a manageable limit. Choose the style of serving, will it be buffet, sit down dinner or silver service? Choose the style as per your budget. For sit down dinner make sure of the right table accessories. How the food is to be served? Is it garnished in a way that suites your theme or style?

Find all about the ingredient that the caterer uses. Is it frozen food or fresh supply? Is it organic? If it is the guests will be impressed. Avoid food items which go stale in short period or have limited self life. Be sure to order the right quantities, here the planner's decision should be accurate. Over ordering may tax your budget and leave a lot of waste food. Make sure shot decisions and come out with right choice to have a memorable event.

The Warm Beef Salad With Citrus Recipe

2010-01-03T05:43:00.000-08:00

Preparation time: 25 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for the warm beef salad with citrus recipe:

oil, for cooking
500 g (1lb) rump or sirloin steak, cut into thin strips
1 onion, sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lemon rind (see Hint)
1 teaspoon grated orange rind
1 tablespoon lemon juice
1 tablespoon orange juice
100 g (3 1/2 oz.) rocket leaves
40 g (1V4 oz.) snow pea sprouts
1 lemon, segmented
1 orange, segmented

Directions for the warm beef salad with citrus recipe:

1. When trying the warm beef salad with citrus recipe you should first start by heating the wok until will be very hot. Then add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef in batches until well browned, adding more oil when necessary. Remove all the beef from the wok and set aside.
2. Reheat the wok, add 1 tablespoon of oil and stir-fry the onion, the garlic and the ginger for 3 minutes. After that return the meat to the wok with the combined lemon, the orange rind and the juice.

3. Bring to the boil, then toss the rocket through the beef mixture and cook until the rocket is just wilted. After that it can be served on a bed of snow pea sprouts with orange segments and lemon.

Nutritional Value for the warm beef salad with citrus recipe:

Protein 30 g;
Fat 15 g;
Carbohydrate 7 g;
Dietary Fibre 3 g;
Cholesterol 85mg;
Energy 1145kJ(275cal).

Hints for the warm beef salad with citrus recipe:

Grate the rind you need from the lemon and orange, before peeling and segmenting them to add to the stir-fry. Collect the juice in a bowl as you segment them.

Organise a Great Party With These Easy Recipes and Tips For Entertaining

2010-01-03T05:35:00.000-08:00

Many people, especially the inexperienced, feel very intimidated by the fact that they will be entertaining guests. Like most experiences in life, it becomes easier with time but even then, writing a list when entertaining will make the event so much easier to organise.

Have you ever found yourself in the situation where you have organized a party and found at the end of the evening or the next day, that you have not put all the food items out for the guests? It is something that frequently happens at parties. Hostesses and hosts usually get busy with guests and making sure everyone is happy or they get friends coming into the kitchen to help but who end up chatting and then everything becomes a muddle.

Lists make running your party successfully so much easier.

Firstly, I make a list of all the food I want to serve. Then I re-evaluate the list again and see if there is anything that can be deleted or added according to ease of preparation, too much of the same type of dish, likes, dislikes and color presentation. Lastly I organize the list into what order I want to serve the dishes. This is usually more relevant if you are having a dinner party. The finished list I put on the fridge!

Secondly, I look at what shopping I need and make a list. The shopping list as such could actually be a couple of lists instead of just one. I will most likely make a list for two weeks prior to the event for tinned and frozen goodies. Then a list for cooking for the week prior to the event and then a list for the last minute items that I will buy the day before or on the day.

Thirdly, I make a list for any drink supplies I will need.

If I am having a sit down dinner then I will also have a list of what I intend to put on the table and again, that is so handy if someone wants to help you set up. If you have lists you do not have to rely on your memory for running a successful party. It is so easy to get sidetracked by unexpected events prior to the day or even on the day when not everything goes the way it should.

If you have your list in full view for everyone to see it will make it easier for people to help you on the day. Plan your entertaining with lists and easy, but tasty recipes, and you will be "the hostess with the mostest".

Vegetarian Chili Recipes - 5 Tips to Making Great Vegetarian Chili!

2010-01-02T07:33:00.000-08:00

Well, we all know that vegetarian chili has not meat in it! That is a give in. The old saying of "fat is where the flavor is" well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great vegetarian chili recipes.

Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.

Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.

Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you can grind them in any number of ways and with any number of kitchen gadgets.

Tip 4. How much heat from chili do you think you can handle? If not much there are a couple of things that you can do. The first thing is to get the seeds out of the chilies you will use. Another tip is to cut out or remove the "ribs" inside the chili peppers. There is much debate as to what is the hotter part of the chili pepper, the ribs or the seeds? I personally do not care because in my humble opinion they are both real hot! Taking these steps will reduce the heat of many chilies to something a bit more mild in heat for your vegetarian chili recipes.

Tip 5. You know the old saying "Man, and Woman cannot live by bread alone." Well, Man, and Woman cannot live by chili alone, either! Chili is a synergistic food. They taste fine by themselves, but only enhance the tastes of other elements in a recipes and the other elements of the recipe enhance the flavor of the chili. Chili peppers that are added to things like onions, garlic, various beans, hard tofu or tofu products, and fire roasted tomatoes can really make your vegetarian chili recipes fly! You do not add all these ingredients together at the same time. In fine dining it is called building layers of flavor. So you need to start by mixing and sautee' of the items that are not hot and slowly adding in your chili peppers keep in mind always a little touch of salt and a little touch of either black or white pepper.

What to Eat on Chinese New Year of the Tiger

2009-12-31T05:04:00.000-08:00

Unless you are Chinese yourself, or perhaps involved with someone who is, you might not know what to eat on Chinese New Year (of the tiger, this year), assuming you want to be traditional. Chinese people often eat certain items because they symbolize something else.

For instance, chicken (usually served whole) symbolizes happiness, Fish, on the other hand, is eaten because the Chinese word for fish (yu) sounds very similar to the word for plenty. Oranges represent wealth and good fortune because they are China's most plentiful fruit. Make certain never to cut your noodles because their length represents long life! Duck is used for fidelity while eggs represent fertility. Oddly enough tofu is forbidden because its color (white) is the color of death (unlike here).

Steamed dumplings are valued as they are made in the shape of traditional Chinese money (taels of gold). Also called jiaozi, dumplings are simple and easy to make. That said, in my house we just buy them at our local Asian market. I like to serve them with a dipping sauce. I make mine by combining about a half a cup of soy sauce, a tablespoon of sesame oil, a tablespoon of minced scallions and about a teaspoon of minced garlic together. If you like your sauce with a bit more kick to it, just add a little Sriracha sauce. That is also available just about everywhere nowadays.

So, there you are. Know you know what to eat on Chinese New Year. And as they say-Gong Hay Fot Choy! Happy year of the tiger!

Nut Horns Holiday Cookie Recipe

2009-12-30T04:59:00.000-08:00

In a recent discussion about favorite cookie recipes I shared that my favorite holiday cookies were nut horns. A few members of the group had not heard of them before, so I wanted to share the recipe.

Holiday Nut Horns Recipe

Dough Ingredients:

2 cups butter, softened
2 (8 ounce) packages cream cheese, softened
2 egg yolks
4 1/2 cups all-purpose flour
2 teaspoons baking powder

Nut Filling Ingredients:

4 cups finely chopped walnuts
1 1/2 cups sugar (you can also use 1 cup white sugar and 1/2 cup brown sugar, depending on your taste preference)
6 tablespoons evaporated milk
1 1/2 teaspoons vanilla extract

Cream together the butter and cream cheese first. Add the egg yolks and blend. Combine flour and baking powder and then gradually add that the creamed mixture. Cover this and chill it overnight.

The next day when you're ready to make cookies combine the filling ingredients in a mixing bowl before you start. Split the dough up into 3 or 4 chunks so that it's easier to work with. You don't want to over handle the dough, so work in chunks according to how much space you have to work on.

Throw down some sugar and roll dough out into rectangles and cut the dough into 2 inch squares (a square cookie or biscuit cutter helps this go faster! and if you use a square cutter with a rippled edge your cookies come out very pretty too;) ) Spoon some filling into the middle and fold two opposite corners over, sort of as if you were making an envelope, overlap those to seal.

Place the cookies about 2 inches apart on a cookie sheet and bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool on wire racks and then enjoy!

Traditionally these are made with the nut filling or an apricot preserve filling, but I've also seen them with raspberry preserve filling and pineapple preserve filling fairly often. You could use just about any kind of preserve that you enjoy and I imagine they'll be pretty yummy. The nut and apricot fillings are my personal favorites, which is funny because I don't really like apricot otherwise.

HAPPY HOLIDAY FOR YOU ALL...!!!

2009-12-24T03:04:00.000-08:00

All the staffs of www.cookingdash.co.cc want to say Merry Christmas 2009, wish all the joy of Christmas always be with you and your family. Hopefully in the next year this site will growing bigger and bigger, see you again in the next year.